text:
Mix together and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick. Refrigerate for 24 hours before using. Should last a week or two.
Friday, March 25, 2011
Homemade Crème Fraiche – Nobody's Ever Made it Just Once
Mix together and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick. Refrigerate for 24 hours before using. Should last a week or two.
178 comments:
- Unknown said...
CREME FRAICHE! Did you mix that with a shake weight?
- March 25, 2011 at 5:54 AM
So...what I learned is to get my wife a shake weight :-)
- March 25, 2011 at 7:21 AM
- Jennie said...
This proves yet again why I love what you do! I've made creme fraiche before but heated it, and very happy to know I can skip that step since it's one less pot to wash. Using the coffee filter was pretty damn brilliant too.
- March 25, 2011 at 7:23 AM
- Chef Danielle @ Cooking Clarified said...
Well, that couldn't be simpler!! I had no idea it was that easy. Thanks!
- March 25, 2011 at 8:23 AM
How long will this keep (refrigerated) after its prepared? And BTW, you rock.
- March 25, 2011 at 9:01 AM
- Razors Edge said...
Looks delicious! Too bad that finding just pasteurized cream is next to impossible in this city :~(
- March 25, 2011 at 9:06 AM
- Unknown said...
Chef John, great recipe. And South Park was the first thing I thought of when I saw is was Creme Fraiche. That was their best episode EVER.
- March 25, 2011 at 10:17 AM
- dsowerg said...
I am not sure if we have cultured buttermilk in our supermarket (Singapore). Can I know if yogurt (with live cultures) can be used?
- March 25, 2011 at 10:24 AM
- Alina said...
I had the same questions as eve+line :)
Anyway, I can't wait for the strogganoff recipe! - March 25, 2011 at 11:54 AM
- Chef John said...
Yes, cultured yogurt will work!
- March 25, 2011 at 12:02 PM
Love it. Do you have a technique to add onion to this and make a sour cream and onion dip?
- March 25, 2011 at 12:04 PM
- Chef John said...
Should last a week or two.
- March 25, 2011 at 12:12 PM
- scherzo said...
Chef John, this looks delicious! I need help though... I'm living in a country where cultured buttermilk is impossible to find. Is there any way I can make this cultured buttermilk from scratch to then make Crème fraiche??
Anyways, thanks! I always watch your videos and I've cooked up a whole bunch of your recipes countless times! - March 25, 2011 at 5:14 PM
This is absolutely the best thing I have learned from FoodWishes thus far! Oh and in case you haven't seen the South Park episode where these comments are coming from here it is:
http://www.southparkstudios.com/full-episodes/s14e14-creme-fraiche - March 25, 2011 at 5:46 PM
- grumbleghoul said...
this looks a little familiar. didn't you do this one before? if so, it is still an awesome product!
- March 25, 2011 at 7:27 PM
It's comforting to know that I'm not the only one who goes nuts over Crème Fraiche. Thanks for demonstrating the technique. Someone told me about this some time ago but I didn't trust the information because I couldn't imagine leaving cream unrefrigerated for 24 hours. South Park reference aside (so not my thing), my heartfelt thanks for doing this video.
Now, if we can solve the mystery as to how to make (or get in the US) double cream! That would complete my trifecta of foodie love which includes Crème Fraiche, Double Cream and a great Yellow Curry Sauce. (So far, I only have a "good" yellow curry sauce. Will work on "great" later!) - March 25, 2011 at 8:00 PM
- Tarnation said...
I have made creme fraiche and never had any luck. I have had to put it in a yogurt maker to keep in warm enough to thicken. Can't wait to try your tips.
- March 25, 2011 at 10:06 PM
Up until fairly recently, I didn't even know Creme Fraiche existed. Now that I know about it, should I feel bad that I can't taste the difference between creme fraiche & sour cream?
- March 26, 2011 at 12:05 AM
- Big Dude said...
Great info. many recipes call for it and I can't find it in the store so this will come in handy.
- March 26, 2011 at 4:57 AM
- Chef John said...
Sorry, not sure if you can make your own cultured buttermilk at home. (maybe google?)
- March 26, 2011 at 2:57 PM
Bravo! I am going to try this tomorrow.
- March 26, 2011 at 8:56 PM
I have trouble finding anything but ultra-pasteurized cream and I have looked and looked. I do get 40% heavy cream (ultra-pasteurized, of course) that is already VERY thick. Do you think it would work. BTW, no problem finding cultured buttermilk.
Thanks for the post. I'll be trying this soon.
Jackie - March 26, 2011 at 10:33 PM
- Chef John said...
it should still work, but my take longer.
- March 27, 2011 at 12:16 AM
- Basia said...
Okay, CJ, back home here we're just gonna have to wait for summer before there's anywhere to leave something at 75º!!
- March 27, 2011 at 11:52 AM
- Chef John said...
No you don't! :-). My apt is always cold here. I just put in oven near the light in the back. Was perfect.
- March 27, 2011 at 12:55 PM
I have made Creme Fraiche just by leaving a cup of heavy cream at room temp with a tablespoon of sour cream mixed in for about 8 hours, would your recipe be any better? - March 27, 2011 at 3:24 PM
- Jessica F said...
This looks amazing...I need to try this! Thanks for sharing :)
- March 27, 2011 at 4:56 PM
- Chef John said...
anon, can't answer that unless I tasted both! You try and tell me ;-)
- March 27, 2011 at 5:13 PM
You can use that to make Alsacien Flamecakes. Yummy!
- March 27, 2011 at 6:09 PM
- Gordon@PimpThatFood said...
Great Video! I always watch your videos which are cool. This is a great tip you share in here.
- March 27, 2011 at 8:53 PM
I just made my first batch of creme fraiche... I didn't think it would work, but it did! I had a bit of a hard time finding a warm spot in my (generally) cold kitchen, but I placed my jar near my furnace and it definitely did the trick. Now I just have to wait to try it while it cools in the fridge...
Thank you so very much for a fantastic recipe and technique! - March 30, 2011 at 6:24 PM
- blogagog said...
Are you pretty sure this stuff isn't just sour cream? Because it tastes identical to sour cream.
- March 31, 2011 at 2:43 PM
- Unknown said...
our supermarkets carry "buttermilk" but is that the same as cultured buttermilk? Does it matter for this recipe?
- April 5, 2011 at 8:01 PM
- Chef John said...
must have an active culture, which should be stated on the label. if it isn't I can't tell you if it will work.
- April 5, 2011 at 8:29 PM
After the 1st day, it was liquidy at the top, but chunky at the top, after stirring it, it was a consistency just like yours in the video. Am I doing it right?
- April 5, 2011 at 11:38 PM
- Dahveed said...
Wonderful Video! Well produced and helps clarify a mystery of the food world. It would be interesting to know more about certain food ingredients even if they can't (or shouldn't) be created at home. Like molasses for example. What is it? And Clouted cream?
Of course its really hard to find actual buttermilk these days for many parts of the US.
How does this differ from yogurt? Is it just the cream vs milk, or something else. So many questions... - April 8, 2011 at 2:54 PM
- Rosko said...
Didn't you already make Creme Fraiche about 2 years ago? I'm pretty sure I used a recipe from you when I did it.
- April 13, 2011 at 1:28 AM
Is it ok to leave it sit out for longer than the 24 hours? Getting close to the 24 hour mark and it isn't thick yet.
- April 20, 2011 at 2:46 PM
- Chef John said...
Yes, you can. The time varies due to temp. It will also thicken more in the fridge. Or the cream you got was ultra pasteurized and it may not get as thick.
- April 20, 2011 at 2:50 PM
Will this work as a sour cream substitute in making cakes?
- April 30, 2011 at 10:57 PM
- cdb said...
FYI, I made this just the other day using ultra-pasteurized cream (couldn't find it any other way), and it turned out perfect. After only 12 hours it was already thick. I gave it the full 24 on the counter, and then after another 24 in the fridge, the top was extremely thick, like the consistency of whipped butter. But once I stirred it together, it was heavenly. Creamy, delicious, and all the people at my early Cinco de Mayo shindig last night were impressed that I'd made sour cream. Thanks!
- May 1, 2011 at 11:49 AM
- Mike said...
I made this the other day also using the ultra pasteurized cream. It worked perfect and tasted YUMMY!
I like to recommend your blog to friends but...then they will know I am not a culinary genius. - May 17, 2011 at 9:06 PM
- shalini said...
i have just made sour cream yesterday and iit has been approx 20 hrs,their is a liqudy residue at the bottom and a big chunk of cream like soft butter.....is it alright??is it ok if i just whip it well??will it turn out??
thank you.. - May 26, 2011 at 7:36 AM
- Graeme said...
- This comment has been removed by the author.
- May 27, 2011 at 11:12 AM
- Graeme said...
I decided to make this today. The only glass jar I own is 400ml, but due to a brain fart, I used three tablespoons of buttermilk anyway (I had planned to use slightly less). Do you suppose it will still turn out alright, or should I just start over now?
- May 27, 2011 at 11:15 AM
This might sound really stupid...
But how to know whether the cream fraiche is spoiled or not?
I never had one before and...
I forgot that the temperature is much hotter here (can go up to 30 C, yours is like 24-27 C) and I waited for 24 hours. Its thick like in the video but since this is all new to me so I don't know. Now its just waiting in the fridge...for another 24 hours. - June 5, 2011 at 12:17 PM
- Chef John said...
I doubt it's spoiled. You'd know. It should Tate like a nice sour cream.
- June 5, 2011 at 12:50 PM
Always wanted to try Creme Fraiche. First tried store-bought...it was almost 6 bucks for 8 oz, but I didn't have time to make it myself. This time I made this full batch. It tastes great on an egg omelette, and mixed with honey on top of fresh berries. Someone said it tastes like cheesecake - and it does! Also mixed it with balsamic to put on an English muffin. Also served it on top of fish...not sure what it wouldn't taste good on!
Thanks Chef! - June 5, 2011 at 8:10 PM
OK, latest experiment...Creme Fraiche, honey, cocoa powder. Served it over fresh berries...WOW!
- June 9, 2011 at 2:27 AM
can I use home made buttermilk
1 cup milk with 1 tablespoon of vinegar mix and let it sit for five minutes then use in the recipe? - July 21, 2011 at 5:13 PM
- Chef John said...
Nope, you need an active bacteria culture.
- July 21, 2011 at 6:23 PM
- Phyrie said...
I made this, and it worked! It's rather like magic, isn't it?
I am also making your Cherry Folditup, but with blackberries. I was thinking to use the creme fraiche on the galette. I think you said somewhere that the creme can be whipped? Is there anything I need to know about how to do that, or should I just treat it like whipping cream?
Thanks for this site. I am very happy to have found it!
Phyrie, in BC, Canada - August 5, 2011 at 7:55 PM
- Chef John said...
Yes! Just whip! Thanks!
- August 5, 2011 at 8:03 PM
- Jocelyn K. said...
I want to make your stroganoff recipe for dinner tomorrow night with friends. If I make the creme fraiche now, I won't time to let it sit in the refrigerator for 24 hours if I plan to use it tomorrow. Could I skip the refrigerator step? :)
- August 23, 2011 at 7:07 PM
- Chef John said...
It may not get thick or sour enough.
- August 23, 2011 at 7:33 PM
I hate South Park with a passion, but I love sour cream! Thanks for the vids and blogging.
-tired of preparing n' eatting the same old thing.... - August 24, 2011 at 5:36 PM
Chef John, i live in argentina.. i don't know what buttermilk is here... it there any substitute??
- August 26, 2011 at 10:05 AM
Tried the recipe, 48 hours later, the taste is fantastic it's not nearly as creamy as yours. Should I let it sit in the fridge longer, or do I need to bring it out to get the cultures working again?
- August 28, 2011 at 4:58 PM
- Hannah Chan said...
If you reserve 3 tablespoons of your homemade creme fraiche and use that for the starter of your next batch (replacing the buttermilk) it will get better and better each time! Similar to a really well aged sourdough starter.
- September 5, 2011 at 2:44 PM
- Alec006 said...
Hey chef. If I use cultured yogurt any idea with the amounts??
and If I use yogurt starter?
thanks in advance! - October 18, 2011 at 2:34 AM
- Chef John said...
Sorry, no experience using yogurt for this. You better google.
- October 18, 2011 at 10:36 AM
- Alec006 said...
In argentina we have double cream I dunno if you have it there it has 48% of fat VERY thick. what do you think about to use it for the cream fraiche?? thanks chef john
- November 4, 2011 at 2:49 AM
Cooool! Just found a recipe I want to make that calls for crème fraîche and I remembered that you had this post from a while back.
One question... if I don't have coffee filters on hand, what is a good substitute? I was thinking maybe two layers of paper towel with an elastic tied 'round?
Thanks! - December 20, 2011 at 1:44 PM
- Chef John said...
yes that works!
- December 20, 2011 at 1:48 PM
I don't have a need for this much creme fraiche at one time even if it does keep in the frig. Can I make a half pint and still get a good result? Just because my family is smaller now doesn't mean I don't want homemade. If this is ok to downsize would a tablespoon and a half of buttermilk be sufficient?
BTW, thank you for all you share with us. You makes me think I can cook. - December 20, 2011 at 7:36 PM
- Chef John said...
I don't see any reason it wouldn't work! btw, you can freeze CF. enjoy!
- December 20, 2011 at 8:33 PM
I did not know you could freeze cf. So is it possible to freeze buttermilk? Although it is cheap I have a difficult time using it up before it goes bad, and I hate to throw it away. Even though I would like buttermilk biscuits everyday, I can't.
- December 20, 2011 at 10:42 PM
- Rusty Shackleford said...
if you want it to be tangier, do you just add a little more buttermilk? or let it sit out a little longer?
- December 23, 2011 at 3:50 AM
- Darlene said...
Yes, you can freeze buttermilk. I do it all the time. I also make my own cultured buttermilk from a store-bought start. I just use 1/2 cup of stuff from the store in a quart jar. fill with milk and let sit out 24 or so hours. I freeze my buttermilk in 1/2 cup portions so that if something happens (like I forget and use all of a batch of buttermilk) I can just start again.
You can just keep re-culturing from the old batch.
hth - December 23, 2011 at 4:07 AM
Chef John, I made this for my Sister-in-law for her Christmas gift. It was AMAZING and scored big points for me with the family! Thank you for foodwishes. This is wondeerful. Merry Christmas!
- December 25, 2011 at 5:09 PM
- Talek said...
You might like this John, your video pops up after :)
http://www.youtube.com/watch?v=XMpBemB3SAI&feature=player_embedded - December 29, 2011 at 12:01 PM
Until yesterday, I had never tasted creme fraiche, much less make any. I have been unable to find anything but ultra-pasteurized heavy cream, so I bought some of it. I did 1 cup of it and 2 tbsp cultured whole buttermilk. I put it in a jar in the microwave to sit for 24 hours. (No, I didn't nuke it). I really expected it to fail, but at the end of 24 hours, it was thickening. I put it in the fridge, and this morning, I have this beautiful creme fraiche. In the meantime I found Vermont Creamery creme fraiche at our grocery store yesterday and bought it. It doesn't appear to have anything in it but what it's supposed to have, but what I made is so much better tasting! A little sweeter tasting. I'm so happy to have found your instructions. I doubt I will ever buy sour cream again!
- January 6, 2012 at 9:35 AM
- OldGregg64 said...
Ultra-pasturized heavy whipping creme worked fine for this. That is all they had at Wally World. Used their buttermilk too. This came out great. I skipped the Sterilizing step also. I just mixed it all up in a small mason jar, covered with a coffee filter and put it in the hall closet for 24 hours. The closet was never more that 68 degrees, thats where we keep the temp in winter.
I am going to try this with my home made kefir next. Kefir is a lot like buttermilk but it is the probiotic nirvanna. I usually buy kefir cheese at a deli to make tatziki sauce. This would be a lot more convenient.
You rock Chef John! - January 12, 2012 at 5:58 PM
You are the best! I love sour cream but never heard of Crème Fraiche. I can't wait to try this. Thanks!
- February 3, 2012 at 2:55 AM
- Unknown said...
I must be doing SOMETHING wrong. I am using an organic non-ultra pasteurized heavy creme, and cultured buttermilk. Im sterilizing the jar, and am putting it in a warm environment. After almost 2 whole DAYS, the best I have been able to get is something more like Mexican creme (runny sour cream).
What am I doing wrong? - March 7, 2012 at 1:33 AM
- Unknown said...
Also... another question: could this work by using the same cultures that one uses to make homemade buttermilk, but just add the culture to the heavy whipping cream?
- March 7, 2012 at 1:38 AM
- Chef John said...
Wish I could tell you, but I have no idea! Mine has always worked as shown. Also, never tried to culture BM, so no help there either. Sorry!
- March 7, 2012 at 2:12 AM
- Darlene said...
How cold is your house?
I use store-bought cultured buttermilk in ultra-pasteurized milk (all I can get here)and it takes about 2 to 3 days to culture. But it's winter and the house is about 65 degrees. So all of my cultures are slow to culture. Come summer, when the house is 80, they'll all be ready in a day.
Just a thought. - March 8, 2012 at 5:49 AM
- Jamie said...
Any thoughts on using raw milk heavy whipping cream for this recipe? We only drink raw cow's milk :)
Going to try to make it this weekend! Thank you! - March 29, 2012 at 5:57 PM
- Chef John said...
I'm pretty sure it would work.
- March 29, 2012 at 6:27 PM
I wonder if you can make a "light" crem fraiche by using half and half with the cultured buttermilk in order to reduce calories. Any ideas? Thx Chef John, this stuff really is that good!
- April 12, 2012 at 12:01 PM
- 1Bigg_ER said...
No luck finding pasteurized heavy cream. It's all ULTRA.
- April 27, 2012 at 3:38 PM
Just bought whipping cream and buttermilk for a cupcake. So going to make creme fraiche!! I can already imagine it in the creamy salmon and leek pasta I'm gonna serve and also substituting the sour cream in my mushroom soup with it!
- May 15, 2012 at 10:13 AM
- snowbear said...
Thanks for the info on he cream.I make yogurt but I adore drinking buttermilk!Now I know how to make my own for drinking ,thank you!Cheers!
- May 19, 2012 at 10:57 PM
- WNCMountainGirl said...
I have made this several times now and its a HUGE hit at our house !! I use to make dips with,garnish dishes, etc - WONDERFUL stuff and sooo easy!! I find it lasts at least 2 weeks and tastes great still!! (but it gets eaten long before that ! LOL ) however I did make a double batch once and that lasted about 2 weeks...
- June 4, 2012 at 1:31 AM
I live in a cold climate and use a thermos to make yogurt and also creme fraiche. Works great!
- June 4, 2012 at 4:14 AM
It works! Hail to you, Chef John. You are quite the fellow, in all categories!
- June 4, 2012 at 11:35 PM
I somehow made creme fraiche without the buttermilk cause i forgot to put it in but somehow it has the same texture in your video when its done(i didn't taste if it was tangy cause i used it right away), is it possible to make it without the buttermilk or did i just messed it up? I live in the tropics so its hot and quite humid in here so maybe there's natural yeast floating in the air in my kitchen, you know, like your follow the sourdough video, and that can replace the culture in the buttermilk. I also used a piece of tissue and poke several holes into it, instead of using a coffee filter to cover it.
- June 28, 2012 at 12:17 AM
- Chef John said...
sounds like u did have it occur naturally!
- June 28, 2012 at 12:48 AM
Oh, is that a good thing or bad thing. -(I'm that guy who said that i made creme fraiche without the buttermilk)
- June 28, 2012 at 7:24 AM
This stuff is amazing! I now have my mother hooked on it and she and I are spreading the word. You should have a few more blog viewers soon.
- July 26, 2012 at 10:51 AM
- Locomotive_breath said...
Hi Chef
Made this over the weekend and now the wife loves me even more. She's been gorging on the stuff and yes, she did start out with "this tastes like sour cream" but has now graduated to "this is waaaay better than sour creme". She's been putting it on her toast, her Indian stuffed flat bread (paranthas) and I can't wait to make myself an omelet every morning just so that I can have more creme fraiche. As you might have noticed, you really did come up with a winner because a year+ since the post, you are still receiving comments (and praise) at a pretty steady clip for this recipe.
Thank you! - August 14, 2012 at 10:38 PM
- Locomotive_breath said...
Hi Chef
Made this over the weekend and now the wife loves me even more. She's been gorging on the stuff and yes, she did start out with "this tastes like sour cream" but has now graduated to "this is waaaay better than sour creme". She's been putting it on her toast, her Indian stuffed flat bread (paranthas) and I can't wait to make myself an omelet every morning just so that I can have more creme fraiche. As you might have noticed, you really did come up with a winner because a year+ since the post, you are still receiving comments (and praise) at a pretty steady clip for this recipe.
Thank you! - August 14, 2012 at 10:38 PM
Yet more praise. Needed something more than just whipped cream for a dessert topping for some catering. Remembered the Creme Fraiche you did. Made a whole whack of it. So good and it added the needed touch. Thanks again for this and everything you do.
- August 20, 2012 at 8:34 PM
cheffie, it makes an awesome base for homemade cream of mushroom soup! yum!
- August 23, 2012 at 2:46 PM
Question: My creme fraiche mixture has been sitting in my kitchen for 1 1/2 and it doesn't smell sour but it already thickens. Should i continue until it sits for 2 days or should i put it in the fridge. PS. It's not hot these days in here and i used yoghurt instead of buttermilk, maybe one or both of them are the cause for the delay i have here? Thanks Chef.
- August 25, 2012 at 11:17 AM
- Chef John said...
Sorry, I'm not sure what you mean. Check the video again. It only stays out 25 hours and then in the fridge.
- August 25, 2012 at 12:36 PM
- Ed the house chef said...
Thank you once again. I had no idea until I found your blog what creme fraiche was but I have just made it for the first of many times to come.
- November 6, 2012 at 4:29 PM
- Clayton said...
Arg! Our apartment was probably averaging 67 to 68 degrees, and perhaps it is for this reason that the creme fraiche did not set -- is the temperature that sensitive?
I'll try setting it next to the oven light next. Determined! - November 12, 2012 at 7:35 AM
- Clayton said...
Our apartment averages about 67 degrees, and I just left the jar on a shelf. The creme fraiche did not set. Was this slightly too low temp the cause? After 24 hours in the fridge, there was a lovely layer of thick cream on top, but the rest was only slightly thickened.
Will try the stove light trick next.
(Does light, or lack of light, contribute the process?)
Love your blog and videos! - November 12, 2012 at 7:40 AM
- love said...
Hi Chef John- great recipe!! I am making creme fraiche pretty much the same way you did, except with yogurt instead of Butter-Cream. I just put it in the fridge and tasted it a little bit- is it normal for it to taste a bit like spoiled cream, or did something go wrong?
- November 21, 2012 at 6:18 PM
- Chef John said...
it should smell and taste tangy, a little nutty, and a little sour. It's not supposed to taste spoiled. If it smells unpleasant, it not good.
- November 21, 2012 at 6:44 PM
Hi chef John,
What would happen if I used live culture yogurt? It would taste differently, obviously, but would it thicken the same way?
D - November 26, 2012 at 9:26 PM
- Chef John said...
Sorry, not sure! I've never tried yogurt before.
- November 26, 2012 at 9:31 PM
- Foodielicious said...
Chef John!! I'm a huge fan of your blog! Awesome work mate! I just watched the creme fraiche S.P episode in the office and was in stitches! Espicially considering that i'm a geologist and total afecianado of the Food Network! :) Oh and I just started a batch of C.F last night, and hoping it works out.
- February 11, 2013 at 12:25 AM
- Lemming said...
I just put my buttermilk into the cream! Excited to see the results tomorrow night :)
- March 15, 2013 at 1:46 AM
- Toshiko Suisei said...
Dear Chef John, thanks so much for this recipe - I know I won't be buying sour cream again! This Creme Fraiche turned out just as you described and I have enjoyed it as an accessory to your potato pancakes and a few other potato sides, as well as the accent mark on enchiladas, and, thinned with a drop of milk to make the topping for your asparagus soup. Delightful!... but now I need more ways to use buttermilk! ha!
- March 24, 2013 at 7:58 PM
- rain.drop said...
Simply delicious and sooooo easy! Thank you Chef!
- May 27, 2013 at 4:29 AM
- DSuzR said...
My daughter is lactose intolerant, so we'll have to use lactose-free cream, which I can find. However, I won't be able to find lactose-free buttermilk. Any suggestions? Thanks!
- July 16, 2013 at 9:33 AM
- Chef John said...
I'm not positive, but I doubt this would thicken and ferment without regular cream and buttermilk. I believe the lactic acid is what give this it's character. I don't think lactose free will thicken.
- July 16, 2013 at 12:34 PM
- Chef John said...
I'm not positive, but I doubt this would thicken and ferment without regular cream and buttermilk. I believe the lactic acid is what give this it's character. I don't think lactose free will thicken.
- July 16, 2013 at 12:34 PM
- Greg said...
This Creme Fraiche is so easy to make and a pleasure to the taste buds. There wasn't a single complaint from the family as they savored the peach cobbler, beef stroganoff, and the chicken with dumplings. We tried these all and are so comforted. Thanks John.
- July 16, 2013 at 10:36 PM
- Estoy_Listo said...
I've been making this continually since I discovered it about a year ago. Had it this morning atop a smoke salmon omelet
I don't boil my containers, though. In brewing beer I was taught to keep everything clean but not necessarily sterile. The idea being that the bacteria that creates the fermentation is strong enough to overcome any stray bacteria. I just wash and rinse thoroughly.
Can't recommend you disregard The Man, though. - August 4, 2013 at 7:58 PM
- Bryan said...
I used this method but found the local cultured buttermilk a little too harsh when I used it. So I bought some commercial creme fraiche from the fancy food store and added it to the cream at around 2-3 tbsp per cup cream (I think I accidentally got whipping cream) and it turned out great and tasted a lot like the original.
So if you have a store bought creme fraiche you like you can extend it with this method. - September 27, 2013 at 10:56 PM
- Spyce said...
I started my crème fraiche with ultra pasteurized heavy cream, and it worked fine. I used what was left over to start another batch. It's really good now, sort of buttery with a little tang. I used it in the Pork Al Latte recipe, and it was delicious. I am done buying sour cream!
- October 14, 2013 at 10:47 AM
- McShine said...
You keep saying that it's so much better than store-bought sour cream, but is it significantly better than store-bought creme fraiche? Cause I've been using that for years, and it's not even that much more expensive than sour cream.
- October 15, 2013 at 9:16 AM
- philogaia said...
I make this recipe all the time and love it. However I cannot find cultured buttermilk that hasn't then been pasteurized. So I tried it with yogurt instead. It works just great. Can't tell you if it tastes the same but it tastes wonderful! That really is the trick to this. No live culture, no creme fraiche.
- October 15, 2013 at 6:42 PM
- Ivor the Engine Driver said...
Now I don't know if you monitor older posts, but I've got a question I'm hoping you could answer.
I made the creme fraiche. But it took me about 2 days before I could refrigerate it. It must have been a combination of the creme I used and the temperature. Is it alright to stay at room temp. like that for 2 days?
I mean, it seems fine now after being in the fridge for a day. - November 25, 2013 at 11:35 PM
- Unknown said...
Hi, Chef John
Is there a reason for leaving it out all day at room temp cause I let it get to room temp and then started shaking the jar and it got so think it appeared done to me, stuck it straight in the fridge,,next day tastes just like sour cream to me...Just seeing if there is any benefit to letting it set that long? - March 10, 2014 at 2:13 PM
- Chef John said...
It got thick because you whipped the cream by shaking it! :) Leaving out develops flavor.
- March 11, 2014 at 4:13 AM
- Cicilia said...
Hello, Chef John
I tried to make it
And now it gets a little watery on the bottom
Is it spoiled or not since i left for 36 hours? - March 19, 2014 at 11:56 AM
- Chef John said...
Sorry, but I have no way to tell!
- March 19, 2014 at 12:21 PM
- Unknown said...
Lovin' you, Chef John! Thank you so much for the tips. It worked GREAT and I got the perfect consistency to my homemade Creme Freiche in just 12 hours!
My first order of business is to make Million Dollar Chicken with it and to garnish the top of some homemade sausage chili. (Your version, of course!)
BTW, I love your sense of humor. Don't ever change...keep me belly laughing as I do my happy kitchen dance! - April 8, 2014 at 10:58 AM
- Rosewater Delights said...
u Rock!!! :)
- May 3, 2014 at 10:31 PM
- Unknown said...
Chef John,
Can you infuse creme Fraiche with differrent herbs and fruits, if so, which one works the best?
- May 13, 2014 at 5:56 PM
- Unknown said...
Multi bene!
- May 21, 2014 at 9:22 PM
- brian_maita said...
Hi Chef John,
First of all, I LOVE YOU! Can I use the cream before 24 hours after refrigerating?
That you!
Maita - May 29, 2014 at 3:23 AM
- Chef John said...
Sure! Thanks!
- May 29, 2014 at 12:10 PM
- ScienceSusan said...
Okay, now quark.
- June 18, 2014 at 10:21 PM
- Esther said...
To make buttermilk whip 1 quart of heavy cream and 1 tsp salt until butter forms, the liquid that's leftover is buttermilk! Makes 1 pound of butter :)
- July 1, 2014 at 12:44 PM
- Chef John said...
Not sure that will work here, since you need an active bacteria culture in the buttermilk to make the CF!
- July 1, 2014 at 12:56 PM
- KBary said...
Chef John, you're awesome! My favorite lazy person's dessert is to serve large whole strawberries with sour cream and brown sugar for dipping. Homemade creme fraiche takes it to a new level.
- August 18, 2014 at 7:54 PM
- Gloria Kelley said...
Chef John, I just saw your video on making crème fraîche. I need some to make the recipe you posted for a BLT pasta. My supermarkets do not have crème fraîche . I'm about to make a batch and also saw your comment on making butter with crème fraîche but you didn't give any directions. Would love to do this so please tell me how. By the way you are awesome.
- August 26, 2014 at 4:14 PM
- Gloria Kelley said...
I made the Crete fraiche a couple of days ago with ultrapasteurized cream because that's all I could find. It worked very well. Have to admit that after I refrigerated it became very thick like cold butter. Not sure if that's good or not but it tastes heavenly. Is it supposed to be that thick?
I put it on a baked potato tonight and it was absolutely fantastic. You're right, I won't go back to getting sour cream at the supermarket anymore.
I making a corn/poblano/bacon chowder tomorrow and it calls for thickening with half-and-half. I'm going to use the crème fraîche ...it can only make it much better. - August 30, 2014 at 12:34 AM
- Unknown said...
I need some help. went shopping for cultured buttermilk and all I could find was low fat cultured buttermilk. will that work for the preparation of the crème fraiche? also, a friend of mine told me it was ok to freeze heavy cream and it would not be affected if I thawed it slowly in the frig. is that true? please respond to my email. email@example.com. BIG THANX. YOU HAVE BEEN A GREAT HELP
- September 17, 2014 at 7:24 PM
- Chef John said...
It should work! Good luck!
- September 17, 2014 at 7:48 PM
- SweetK said...
Good morning! I just discover your channel, inst subscribe! Great videos and recipes, love your voice and I'm wondering if I'll get to see your face in one of them :) My question is: Would this recipe work if I use milk keffir? Or home made yogurt? There is no buttermilk in Argentina so...I have a yogurt maker so I was planning to use it to maintain the temp on the creme do you think it will work? Thx again! Cheers from Buenos Aires :))
- October 5, 2014 at 8:33 AM
- Chef John said...
it should work! As long as it has an active bacterial culture it should activate the cream.
- October 5, 2014 at 1:27 PM
- t jacobb smith said...
What if I accidentally left the crème fraîche on the counter for 48 hours before refrigerating? Do you think it would still be alright to eat?
I have used your recipe multiple times, absolutely fantastic! Thank you for posting it. - December 22, 2014 at 8:59 AM
- Chef John said...
Should be fine!
- December 23, 2014 at 1:37 AM
- Unknown said...
absolutely fabulous in my white velvet cheesecake
- December 24, 2014 at 1:29 AM
- Erin said...
I've successfully made this a few times since I discovered Food Wishes this fall. I am ready to take this to the next level. Marisa McClellan at foodinjars.com uses homemade creme frâiche to make cultured butter, which I would like to try next. Now if I am not mistaken, the resulting liquid that would separate from the CF-turned-butter would be cultured buttermilk, which I could then use for my next batch of CF. Assuming this is correct, how many times can I safely repeat this cycle without accidentally growing something toxic in my kitchen?
- December 29, 2014 at 11:26 AM
- Chef John said...
Sorry, but I don't think that liquid would be "cultured" unless it was inoculated with the right bacteria! So, I can't answer your question. Check a cheese making site, as they would know.
- December 29, 2014 at 1:39 PM
- Gloria Kelley said...
I'm hoping you can help me with the problem I'm having making crème fraîche. The first three times I made it a couple of months ago it turned out perfect. The last three times I've made it refuses to thicken at all even after 20 hours. It's at 72 to 74° and I'm using pasteurized cream and cultured buttermilk just like I always do. What would cause the crème fraîche to remain unchanged?
- January 24, 2015 at 1:15 PM
- Chef John said...
Sorry, but I have no idea why it would stop working for you!
- January 25, 2015 at 1:47 PM
- Unknown said...
Chef john. What the hell? I didn't know you live in San Francisco. That's awesome. If you don't mind me asking. What is your favorite restaurant in the Bay Area? It's my wife's Birthday this weekend. I'd love to take her out. We live in the San Joaquin Valley. Nice to go over the hill every now and then, especially for food and drink. Thanks Chef
- March 20, 2015 at 11:57 AM
- Chef John said...
No way I could pick a favorite, but here's my Google map some of my favorite spots. Most are casual neighborhood places, https://www.google.com/maps/d/viewer?authuser=0&hl=en&mid=zK3epup7y1WA.klAcB6SYVu5Y enjoy!
- March 20, 2015 at 1:48 PM
- Jennifer Doherty said...
Cannot believe how easy this is! Just put mine inside the oven with the light on. Excellent video!
- May 8, 2015 at 7:33 PM
- Unknown said...
Thank you Chef John, for this great CF!
But I do have a question about the cultured buttermilk. You only need a small amount when make a jar of CF, but the speed of making new batch of CF won't catch up the expiration date of the buttermilk. So how do you keep the cultured buttermilk if you cannot use it up before the expiration date? Can you freeze?
Thank you! - June 6, 2015 at 10:10 PM
- DC said...
May be an obvious question but what about using raw milk or cream? I am lucky enough to live in California where it isn't illegal and it's pretty accessible. I am looking forward to trying this soon.
- June 19, 2015 at 1:06 PM
- cookinmom said...
IT WORKED!!! I used ultra-pasteurized whip cream and cultured buttermilk and it really did work! I made half the recipe just in case it didn't work and waaalaa! You're the best chef... :0)
- June 29, 2015 at 12:41 PM
- reklbdc said...
Chef John, am I missing the obvious, here? What do you do to eliminate the clear liquid (whey?) at the bottom of the container once the mixture has thickened? I sadly discovered that mixing it back into the thickened cream only makes the mixture liquidy again.... What have I done wrong? (not sure if you will read this, since your post was produced in 2011, but I sincerely hope you do)
- August 27, 2015 at 7:12 PM
- Unknown said...
Hi chef. I'm in Canada. The buttermilk I find just says Buttermilk 1.5% pasteurized. It doesn't say cultured anywhere but one of the ingredients is bacterial culture. Do you think this will work?
- September 17, 2015 at 6:19 PM
- Dagda said...
My creme fraishe is working now. I can thank Chef John for making me a foodie. Yes it's his fault. I won't buy store bought sour cream. This is way better. As much sour cream as we consume, this won't last long.
- October 14, 2015 at 1:43 AM
- Di said...
Making it as we speak.
Set up a medium sized cooler with two jars of hot water.
Put the Creme mix in a separate jar of course. Set into the cooler and covered all of the jars with a kitchen towel then closed the cooler.
Seems to be working well to keep the environment warm enough for the cultures to party. - December 7, 2015 at 2:44 PM
- Gloria Kelley said...
Di, I keep my house on the cool side during the winter and living in Vegas I can do that. I keep my thermostat set at about 65° and sometimes I turn the heat off completely especially at night so it's too cool to make the crème fraîche but your idea of putting hot jars in a cooler is brilliant. Wish I had thought of that. I'm definitely going to try this one.
- December 7, 2015 at 3:17 PM
- Di said...
The cooler method worked great. Beautiful thick creme fresh. Question, I used greek yogurt for the culture and the creme fresh wasn't very sour. I want more zip. Was it because I didn't use buttermilk? Suggestions?
- December 9, 2015 at 9:06 AM
- Unknown said...
I just tried this with Mexican Crema and it turned out wonderful!
- December 11, 2015 at 9:00 AM
- Unknown said...
Hi Chef John! I have a batch of crème fraîche culturing right now and my plan is to make beef stroganoff with it this weekend, but I'm also going to be making your milk and orange braised carnitas. I'd like to add some of the crème fraîche to my carnitas during the milk simmering process for a little extra umph of flavor.
My question is this. I'm unsure of how the crème fraîche will react with the orange juice/milk simmering process. Please advise on if you think it would be OK to try this method. Thanks so much and LOVE you and your videos! - February 10, 2016 at 1:35 PM
- Petal said...
Hi Chef John
Can I make Greek yogurt like this?
- March 28, 2016 at 12:33 AM
- Unknown said...
Hi Chef John,
I fixed the beef stroganoff using the homemade creme fraiche and it was awesome. I love the texture of the creme fraiche it was thick and had a nut like taste. Thanks and I look forward to your videos! I will never buy creme fraiche in the store again! - June 13, 2016 at 11:52 AM
- 730 said...
I've been wanting to make this for YEARS but I could never find non ultra-pasteurized cream! And I looked in every grocery store in my fairly-large city. Two weeks ago I finally found super fresh cream, like straight from the cow, and was so excited I went right home and made it!!! I used it in million dollar chicken and the pecan coffee crumb cake and (obviously) WOW.
Thank you, I love your recipes! I've really learned a lot about cooking (not recipe-following) from you :) - July 19, 2016 at 7:52 PM
- rodentraiser said...
I've made this before, but a question occurred to me today. Either I don't know anything about what sterilizing a jar does or I'm way overthinking this thing more than I need. Or both.
I understand sterilizing the jar because of contaminants. But why wouldn't you also sterilize the spoon you use to measure out the buttermilk and the spoon you use to mix that into the cream?
I'm not worried about it, just sort of curious.
I'm going to make what we don't use into butter and will add back another comment next week to let you guys know how that went. - October 27, 2016 at 7:22 PM
- Unknown said...
Is it possible to make a larger batch than just 2 cups? I know with some creams you have to stay with a smaller quantity due to the culture factor. But I'd like to make this by the gallon as I could easily use that much in a week's time.
If it is possible to make a larger batch, any advice to the type of container used to ensure the cultured buttermilk is spread throughout? Or does it matter? - January 17, 2017 at 11:59 AM
- Unknown said...
The only "heavy" cream I can find at local grocery stores is a 35% M.F. Whipping Cream. Is this sufficient?
- May 4, 2017 at 10:49 AM
- Remittance Girl said...
I live in Vietnam, and buttermilk is impossible to find, so I used 2 tbsp of live yogurt instead. It worked perfectly, just like the video. I've read that there's a taste and texture difference to buttermilk vs yogurt fed creme fraiche, but it looked and tasted like the store bought stuff in London.
- May 11, 2017 at 4:05 AM
- Lisa Nichols said...
I live in Georgia so getting cultured buttermilk is super easy, however, I hadn't used buttermilk in years and here in the south when it says cultured it means cultured. The one I bought was actually clotty when I opened it. I could not find heavy creme that wasn't ultra-pasteurized though.
I made the 1st batch about 2 hours short of 48 hours ago and it's not turning out. I'm pretty sure it's because the buttermilk had separated and I couldn't get it mixed back up enough.
Tonight I did a second batch. The buttermilk mixed up beautifully so hopefully this batch will turn out great. I have the whole chicken and chuck roast waiting in my refrigerator for some great Creme Fraiche. - June 26, 2017 at 11:19 PM
I just bought an Instant Pot for those nights that I have to bang out a lot of food, mostly meal-prep for lunches during the week -- I still save my Chef John recipes as a treat for the weekends, however. Anywhoo, I just found out that I can use my Instant Pot to make this creme fraiche, and I'm thrilled! This is definitely a project I'll be doing in the very near future. Your Million Dollar Chicken is calling my name.
For those of you with an Instant Pot, follow CJ's instructions and then the following:
Place the jar on a rack in the Instant Pot. Close the lid and set the cooker for yogurt and 6 hours. When the time is up, taste the creme fraiche. It will be a lot looser than after it's chilled, but taste for tartness. If you want it more tart, cook for an additional 2 hours or more. - July 13, 2017 at 6:02 PM
- Allan said...
Hi Everyone. I used ultra-pasteurized heavy cream because thats all i could find in the grocery and it worked beautifully. I did read that SOME ultra-pasteurized creams may not work.
Yummy! Thank you very much Chef John.
- February 6, 2018 at 12:41 AM
- Unknown said...
Can you make low fat sour cream this way using milk (2%, 1%, or whole)? Also can you use a good sour cream with live cultures instead of buttermilk?
- May 14, 2018 at 10:54 PM
- Debs said...
It worked! I'm so excited. Love your style; you make me laugh and your videos are incredibly entertaining. Thank you so much ♡♡♡
- August 1, 2018 at 2:09 PM
- Unknown said...
I just put my jar in the refrigerator and I cannot wait until tomorrow evening when it will be done. I'm actually going to go to my mother's this afternoon and start her a jar. This is so easy and simple. Thank you Chef John.
- August 12, 2018 at 10:46 AM
- Unknown said...
Made it, loved it, going out this morning to get stuff to make more for the holidays. TYVM!
- November 17, 2018 at 9:20 AM
- Jeffrey said...
Ultra-Pasteurized cream works, too. At least it did for me.
- February 17, 2019 at 1:17 PM
- Unknown said...
You are not kidding, I have made this about 20 times. I should have the recipe in my head, yet I come back to the video each time - maybe I just want to hear Chef John's voice. I can only find ultra-pasteurized heavy cream (40% fat) and it always works and it is always nice and thick. I do not have fancy grocery stores like Chef John, I am still looking for those small onions - shallots he calls them!
- May 3, 2019 at 8:06 PM
- Nicebroom said...
I just made this (or tried to) for the third time, but it remains runny. It's been about 26 hours. What did I do wrong?!?
- August 25, 2019 at 8:10 PM
- Unknown said...
I plan to use this instead of sour cream in my sour cream sugar cookie recipe.
- September 13, 2019 at 4:29 PM
- Unknown said...
Just made this and it is awesome!
I did use ultra-pasteurized heavy creme. I read from Chef John earlier to extend the time because of that, so I left on top of the fridge (a bit warmer there) for 36 hours instead of 24. Turned out perfect! - September 23, 2019 at 7:37 PM


text:
Toddlers have many opportunities to physically explore their world inside the classroom and on the playground. They also begin more structured activities, such as learning centers and circle time. Your toddler will begin learning concepts of color and size, and will build their vocabulary.
Our staff understands the challenges that one-year-olds face in a social learning setting, and have experience in helping them adjust to the give and take of the classroom environment.

subset: commoncrawl


text:
Section | Question | Response |
Attachments | Are attachments (other than associated schedules) being filed with this application? | Yes |
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Waivers | Does this filing request a waiver of the Commission's rule(s)? | No |
Total number of rule sections involved in this waiver request: | ||
Are the frequencies or parameters requested in this filing covered by grandfathered privileges, previously approved by waiver, or functionally integrated with an existing station? |
Applicant | Address | Phone | Applicant Type | |
CENTRAL WYOMING COLLEGE Applicant Doing Business As: CENTRAL WYOMING COLLEGE |
2660 PECK AVENUE RIVERTON, WY 82501 United States |
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Anne Goodwin Crump Communications Counsel Fletcher, Heald & Hildreth, P.L.C. |
Anne Goodwin Crump 1300 N. 17th Street Eleventh Floor Arlington, VA 22209 United States |
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3) Is the applicant a corporation, or non-corporate entity, that is organized under the laws of any foreign government? (Section 310(b)(2)) | No |
4) Is the applicant an entity of which more than one-fifth of the capital stock, or other equity or voting interest, is owned of record or voted by aliens or their representatives or by a foreign government or representative thereof or by any entity organized under the laws of a foreign country? (Section 310(b)(3)) | No |
5) Is the applicant directly or indirectly controlled by any other entity of which more than one-fourth of the capital stock, or other equity or voting interest, is owned of record or voted by aliens, their representatives, or by a foreign government or representative thereof, or by any entity organized under the laws of a foreign country? (Section 310(b)(4)) | No |
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Revoked Application | Has the Applicant or any party to this application had any FCC station Authorization revoked or had any application for an initial, modification or renewal of FCC station Authorization denied by the Commission? | No |
State or Federal Convictions | Has the Applicant or any party to this application, or any party directly or indirectly controlling the Applicant, ever been convicted of a felony by any state or federal court? | No |
Section | Question | Response |
Facility ID | 51616 | |
State | Wyoming | |
City | CODY, POWELL | |
LPT Channel | 19 |
Section | Question | Response |
Antenna Structure Registration | Do you have an FCC Antenna Structure Registration (ASR) Number? | No |
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Longitude | 108° 51' 10.5" W- | |
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Do you have an Antenna ID? | Yes | |
Antenna ID | 41592 | |
Antenna Manufacturer and Model | Manufacturer: | SIR |
Model | UTV-11/4/LP | |
Rotation | ||
Electrical Beam Tilt | 1 | |
Mechanical Beam Tilt | Not Applicable | |
toward azimuth | ||
Polarization | Horizontal | |
Elevation Radiation Pattern | Does the proposed antenna propose elevation radiation patterns that vary with azimuth for reasons other than the use of mechanical beam tilt? | No |
Uploaded file for elevation antenna (or radiation) pattern data | ||
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Cody (K49AI) Ch19 Engineering May 2018.pdf | Applicant | Technical Certifications | CODY CH19 ENGINEERING MATERIAL |


text:
This Is the Manicure You Should Get, Based on Your Astrological Sign
10 U.S. Cities with the Most TattoosInk is a thing of beauty in these towns, from Angelina Jolie's birthplace to Kat Von D's old hangout |
Older comments
Some of these cities completely surprised me!
by GigiSD Tuesday, April 23, 2013 at 06:08PM Report as inappropriate
getting a tattoo soon after i lose 50 pounds..tattoos are amazing and sexy
by sdavi60 Sunday, March 24, 2013 at 04:25PM Report as inappropriate
tattoos are all over nomatter where u live there will always be someone there that has at least 1 i myself have 3 and almost everyone i no has a tatto i think a tattoo is sexy
by littlesweets801 Sunday, March 17, 2013 at 01:51PM Report as inappropriate
I live in Atlanta, GA and see tattooed people every where. Maybe it's just the places I go. But I am beginning to notice tattoo parlors in so many places. I wonder where we were on the list.
by lanereidbeauty Thursday, February 28, 2013 at 12:21PM Report as inappropriate
Wow! Many of these were not surprises, but some were.
by NillaButterfly Saturday, December 22, 2012 at 05:51PM Report as inappropriate
Proud to see my city on the list!! :]
by Lamexicana1 Saturday, December 1, 2012 at 04:17PM Report as inappropriate


text:
After having walked very shortly via the village's narrow and pretty streets, we arrived by the lakeside where there is a campsite, beach and little café we like to visit. The view is stunning and the clear azure water makes you want to jump from the walkway straight into the lake and with your clothes still on!
There we had a drink, enjoyed the view, the gorgeous weather and the welcome shadow.


text:
Daniel Williams, a 16-year-old high school basketball star, was shot and badly injured while practicing outside of his home in Buffalo, N.Y. In October, a New York appeals court did something fairly remarkable. It let Williams proceed with a lawsuit against the maker and seller of the gun that that was used to shoot him.
Letting a lawsuit go forward may not sound like a big deal, but Congress enacted a law in 2005 — under heavy lobbying from the NRA and the gun industry — that gives gun manufacturers and dealers broad immunity from being sued. The Protection of Lawful Commerce in Arms Act (PLCAA) shields the gun industry even when it makes guns that are unnecessarily dangerous and sells them recklessly.
(MORE: A Sportsman's View: We Need a Moderate Alternative to the NRA)
Since the Sandy Hook Elementary School killings, there have been widespread calls for Congress to pass gun control laws — and it should. But there has been less talk about another important tool that could be used to reduce gun violence: lawsuits against the gun industry. Some of these suits can succeed despite the PLCAA — as the Daniel Williams case shows — and we need more of them to be filed. But if Congress wants to get serious about gun violence, it should repeal the PLCAA.
Civil lawsuits do two important things: they compensate people who are injured by the bad acts of others and they penalize people and companies for bad behavior. If a company knows it may have to pay a large amount of money if it poses an unreasonable threat to others, it will have a strong incentive to act better.
Lawsuits prod companies to make their products safer. Years ago, lawsuits over the Ford Pinto's fuel tank fires led Ford to recall the troubled car and improve the design. Since then, all sorts of consumer products — from aboveground swimming pools to children's pajamas — have been made safer by litigation or the threat of litigation.
(MORE: Cohen: If We Want Gun Control, We'll Need to Compromise)
Lawsuits also make retailers act more prudently when they sell things. "Dram shop" laws are a classic example. These laws, which allow victims of drunk drivers to sue the bar that sold the liquor, put pressure on bars and restaurants not to let people drive home drunk.
Before the PLCAA, lawsuits were starting to prod the gun industry to act more responsibly. In 2000, Smith & Wesson, the nation's largest handgun manufacturer, agreed to a variety of safety conditions to end lawsuits that threatened to put it in bankruptcy. Among other things, Smith & Wesson agreed to put a second, hidden set of serial numbers on all of its new guns to make it harder for criminals to scratch away the identifying markings.
But the PLCAA took away the pressure to work on safety. Protected against lawsuits, gun manufacturers have less incentive to develop improved technology for locking guns when they are not in use and gun dealers have less reason to worry about whether the person they are selling a firearm to will use it to commit a crime.
(MORE: Sandy Hook Shooting: Video Games Blamed, Again)
The PLCAA contains exceptions that allow lawsuits in some cases — and gun control advocates and victims of gun violence should bring more suits that take advantage of these exceptions. One of the biggest exceptions is a provision that allows gun makers and sellers to be held liable when they know they are breaking a federal or state law. This is the one the New York appeals court relied on in allowing Daniel Williams' suit to proceed. Williams is suing the Ohio seller who sold the firearm used to shoot him. He is alleging that the seller had reason to know that the buyers were gun traffickers who would turn around and resell the guns they bought on the criminal market.
The Brady Center to Prevent Gun Violence is using this same loophole in a wrongful death suit that it filed this month on behalf of a 36-year-old woman who was shot by a stalker. The suit charges that Armslist.com, an Internet gun website, sold the gun used in the crime to the killer even though he did not live in state, as the law requires.
Lawsuits that use PLCAA loopholes to hold the gun industry accountable are important, but they are not enough. We are hearing a lot about gun rights these days — including from the Supreme Court, which has greatly expanded the Second Amendment right to bear arms. But with rights come responsibilities. Congress should repeal the PLCAA and require the gun industry to act according to the same standards of responsibility and safety as the rest of us.


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It's time to have fun! Our gay dads are already in the game and their raging old pricks are simply buzzing for action. They have their own interpretation for the word "team-work" and they really love every second of this smutty mass fornication. The slurping and popping sounds get louder all the time and cum starts flying all over the place, 'cuz while our daddies don't mind sharing their experience with youngsters, they prefer teaching them in groups. There are a lot of sloppy throat jobs, wet ass licking and butt poking going at the same time with older dudes orchestrating twink team-work, supervising it and from the look of things always playing the main part. All the content is totally exclusive and there are both picture sets and movies presented inside. You can stream or download any video you like, but now we have a special feature: you'll be able to see the footage from three different cams that have captured this mind-boggling daddies-vs.-boys group shagging from every possible angle. You should try it to see the difference, it's gonna be a real blast!
Recommended links:
Gay Sex Portal
All models were at least 18 y.o. at the time of the photography.
This site is 'Title 18 U.S.C. Sec.
' and 28 CFR Chapter 1, Part 75 compliant. Privacy policy
Copyright © 2010 www.dadsfun.com. All Rights Reserved.


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We translate in excess of one million words per month for publication on the internet in multiple languages. Our experience translating websites and web content from Afrikaans is vast, and our processes mean we can do this efficiently, and accurately.
Web content is increasing exponentially and systems for producing dynamic, localised Afrikaans content that changes according to the viewer are becoming ever more complex.
We have developed strategies to deal with all Afrikaans website and web content translations, whether that be translating a small website from Afrikaans all the way through to translating newly authored content inside CMS systems into 35 languages, each day, on the fly.
The variety of digital content that we translate means that we have to be flexible and think originally to give our clients the most suitable service. Some clients have small amounts of high value text for translation regularly. Others have one off translation requirements that are vast.
We look at each client's requirements and then advise on the most suitable approach, applying suitable technology to be as efficient as possible.
We have specialist teams of Afrikaans linguists in various fields and competences. They are experts in their industry, with relevant knowledge and experience, and we assign them to work according to their skills sets.
Although the majority of our Afrikaans linguists are located in-country in South Africa, we also have native Afrikaans translators and interpreters dispersed all around the world. Our global Project Management presence and dispersed teams of Afrikaans translators means that we can offer you real advantages where you have tight turnaround requirements.


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w, size_list, count)
Display *display;
Window w;
XIconSize *size_list;
int count;
Status XGetIconSizes(display, w, size_list_return, count_return)
Display *display;
Window w;
XIconSize **size_list_return;
int *count_return;
The XSetIconSizes function is used only by window managers to set the supported icon sizes.
XSetIconSizes can generate BadAlloc and BadWindow errors.
The XGetIconSizes function returns zero if a window manager has not set icon sizes; otherwise, it return nonzero. XGetIconSizes should be called by an application that wants to find out what icon sizes would be most appreciated by the window manager under which the application is running. The application should then use XSetWMHints to supply the window manager with an icon pixmap or window in one of the supported sizes. To free the data allocated in size_list_return, use XFree.
XGetIconSizes can generate a BadWindow error.
typedef struct { int min_width, min_height; int max_width, max_height; int width_inc, height_inc; } XIconSize;
The width_inc and height_inc members define an arithmetic progression of sizes (minimum to maximum) that represent the supported icon sizes.


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The long awaited Dolphin 5.0 release is finally here! After nearly a year of bug-hunting and handling the release process, everything has come together for our biggest release yet! The three previous releases followed a very distinct pattern: sacrifice performance, hacks, and features in exchange for higher accuracy. As such, Dolphin 3.0, 3.5, and 4.0 progressively grew slower. But thanks to the cleanups put forward throughout those releases, Dolphin 5.0 is the fastest Dolphin has ever been!
By removing all of those hacks and outdated features while cleaning up the codebase, Dolphin has reached a new level of efficiency, powered by a revitalized dynamic recompiler. On the GPU side, OpenGL and D3D11 have seen tons of optimizations and accuracy improvements, and have been joined by a brand new D3D12 backend for huge performance gains. If there's a CPU or GPU extension that can make Dolphin faster, we take advantage of it.
At a basic level, Dolphin 5.0 is more accurate and more efficient than previous builds in every way. Individual games will vary, especially due to various hacks being removed along the way. Dolphin 5.0 can be downloaded for Windows and Mac OS X from our official website: dolphin-emu.org.
System Requirements to run Dolphin 5.0 can be found here but here's a quick rundown of what changed:
- 64-bit CPUs and Operating Systems are required.
- Windows XP is no longer supported. Windows Vista is no longer officially supported.
- Direct3D10/OpenGL3 Required. This means AMD Radeon 4xxx, NVIDIA GeForce 8xxx, or Intel HD 2xxx minimum! Anything older than that will most likely not work or will have significant glitches.
Dolphin on Android is not getting a release build. This does not mean it's falling behind or anything. We just did not feel like Dolphin on Android has reached any milestone with these changes. We'd rather it have its own special time in the sun when it comes, instead of tagging it onto what has been an already concerted effort on the desktop release.


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Strengthening Ties During America's Pacific Century
The Asia-Pacific region is home to over half the world's population and is the fastest growing region in the world. Stretching from the Central Asian Republics through the population-dense countries of South Asia across the dynamic countries of East Asia to the expansive stretch of the Pacific Islands, the region has become a key driver of global politics and economics and is closely tied to America's security and prosperity.
While much of Asia has recently experienced robust economic growth, the region continues to grapple with large pockets of poverty, malnutrition, food insecurity, environmental degradation, corruption and fragile institutions of governance. And trans-border threats such as global climate change, human trafficking, and pandemic diseases are increasingly affecting the health and safety of Americans.
We are partnering with Asian governments, businesses, civil society and non-profits to tackle these challenges. By harnessing the innovation and expertise that exists throughout the region, we can create a healthier, safer and more prosperous future for the people of Asia and the United States.
We are focused on:
- Addressing persistent hunger and malnutrition, by helping countries like Bangladesh and Nepal scale up agricultural production and grow more food to feed their citizens;
- Tackling health challenges and monitoring disease outbreaks, to combat and contain deadly diseases and fight preventable maternal and child death;
- Harnessing the region's growing scientific and technological prowess, so countries like India can channel innovation and economic growth to benefit vulnerable populations;
- Sponsoring democratic transformations occurring throughout the region, helping citizens expand political and economic opportunity; and
- Partnering closely with emerging Asian economies, to help former foreign aid recipients take on new roles as donors.
We're seeing results throughout the region, based on our partnerships and investments:
- In Bangladesh, we've helped more than 400,000 rice farmers increase yields by 15 percent through the more efficient use of fertilizer, leading to the first-ever rice surplus in the country's poorest state.
- In 2011 India marked a major success in its battle against polio when the WHO officially removed India from the list of countries where the disease was actively transmitted, thanks to a world-class surveillance system we helped establish.
- We worked with other development partners to support Kyrgyzstan's emergence as Central Asia's first parliamentary democracy.
- After decades of diplomatic tension, we're reestablishing a presence in Burma to support recent political reforms and address critical needs.
USAID Cooperation with the Association of Southeast Asian Nations (ASEAN)
East Asia Summit – USAID-Supported Deliverables
Lower Mekong Initiative Launches "Connect Mekong" Fact Sheet
Last updated: January 09, 2014


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This is TELL ME MORE from NPR News. I'm Celeste Headlee. Coming up, an unexpected death can be a test of faith for just about anyone, but what happens when that death is a suicide? We'll talk about that in just a few minutes, but first when it comes to politics it's become something of a cliché to say 9/11 changed everything. And in the immediate days following those terrorist attacks, Republicans and Democrats came together.
They found new ground to forge compromises and work together. But that spirit of cooperation was pretty short-lived. David Frum blogs for The Daily Beast. He's also a CNN contributor. He recently wrote about the stalemate in Washington and he joins us now. Welcome.
DAVID FRUM: Thank you very much.
HEADLEE: So in your column, it's pretty bleak.
FRUM: Yes.
HEADLEE: You basically say nothing changes anything.
FRUM: Anything.
HEADLEE: And if that's true, and we're going to get further into that in just a moment, but if that's true, what's changed? How is that different from, say, 50 years ago?
FRUM: I think it is deeply true. And it's not just a glib comment about Washington; it's about the way our minds work. The column you're referring to started as a reaction to a piece written by a CNN colleague of mine, Ruben Navarrette who expressed - he's a big advocate of the immigration bill and he said he was afraid that the events in Boston would change that public response or the congressional response to the immigration bill.
And I said no, it won't. Nothing changes anything. Newtown doesn't change the status quo on guns. The debunking of the most important paper advocating economic austerity, balancing budgets, and recessions has not changed the fact that we've got a sequester going on or that Europe is emphasizing balanced budgets as its way out of the Euro currency crisis.
And with immigration, Boston won't change anything. And what is going on here - well, first something about Congress which is about the rigidity of our congressional system. And second, something about human nature. Which is it really isn't true that we gather the evidence and on the basis of that we form our political conclusions. It's the other way around.
First we form our political conclusions and then we go hunt for evidence to prove that we're right.
HEADLEE: But is that recent? I mean, did Pearl Harbor change nothing? Did the Depression change nothing?
FRUM: OK. Well, I can - let me put it this way. One can overstate. I mean the Civil War? Yes. There are gigantic events but even in the wake of gigantic events like Pearl Harbor and the Civil War, what you're struck by is the conservatism of mind that persists until entire generations have disappeared from the scene.
And so through the Depression there were people who believed that the way to get out of the Depression was to stick to the gold standard and balance the budget. And it wasn't just conservative-minded people who thought those things. Franklin Delano Roosevelt believed in the gold standard for a year into his presidency. In fact, he took the United States off the gold standard without ever really understanding that he'd done it.
He had - he thought he was doing something else but it had the inadvertent effect of taking the United States off gold. And he continued to believe to the end that it was important to balance the budget during a depression and that's one of the reasons we got the double - the second Depression in 1937. Our minds are very conservative things.
And I suppose if you're looking for a takeaway from the column, I think as individuals each of us need to take our own temperature and to say are we as individuals responsive enough to evidence or do we hunt and peck, look for evidence to prove it? One last thought on this. It's kind of depressing. Social scientists, when they study this, find that the better educated and the better informed you are, the more resistant you are to new information.
HEADLEE: Oh, that's really depressing.
FRUM: And the reason is, a well informed person is good at explaining away contrary information. Whereas a less well informed person is not so good at it. So you can actually change their minds more than you can change the mind of the person who was better informed, or at least possesses more facts that he or she thinks are relevant.
HEADLEE: So when you say nothing changes anything, let me push back on you a little bit. Because obviously the public's mind has changed. The American public's mind has changed on gay marriage, for example, civil rights for gay Americans. Why hasn't that translated into a change from a lot of politicians?
FRUM: Well, that - as I say, the phrase nothing changes anything, like a lot of things, is exaggerated for effect. Obviously, I wouldn't want to deny that change ever occurs. It does occur. Change is the great fact of political life. But, you know, when you sort of look under at the mechanism of change, same sex marriage is a good example. People aren't changing their minds on same sex marriage.
People with one view are dying and people with a different view are coming into the political world to replace them. Now, what you're seeing is an effect of change happening through generational transition.
HEADLEE: Attrition.
FRUM: Through attrition. Yes. Thank you. And that - when change does come, that's the way it does tend to come.
HEADLEE: What is it about - is there a different atmosphere in politics, though? Why are politics so seemingly - and perhaps I'm wrong - more entrenched? Why is it so much more difficult to get even the slightest nudge out of political parties?
FRUM: Well, let's look at the gun debate, for example, to see how this is working in public opinion. If you look back at the year 1970 and compare it to now, you see many more Americans own guns in 1970. Back them about half of American households owned a gun. Today only about a third of households do. That's because of the decline of hunting. The people just own fewer long guns.
Those households that do own guns, own guns more. In 1970 we were in a period of rapidly rising crime. Today we're in a period of rapidly decline - or still declining crime. We probably have less crime today than at any time of the history of the American Republic. And yet back then people were sympathetic to gun control measures and now public opinion is hostile, sharply hostile, to gun control measures.
HEADLEE: Not background checks.
FRUM: If you describe it as a gun control measure, they - this is one of those things where if you phrase it right - that if you say should we keep guns out of the hands of undesirable people they will say yes. But if you then ask them about the general concept of gun control, you get - the public is opposed. What's going on here? What is driving - why have we had these changes?
And the answer is that the people who are the core of the political country, people in their 40s, 50s, and 60s are carrying around opinions that were formed 20, 30, 40 years ago. When you ask people about guns today they are responding to the fears of crime they absorbed in the 1970s. And it will not be until those people pass from the scene and you have new generations come to the front, who had their experiences formed at a different time, that you'll get new answers.
Of course, they will be just of out of date then...
HEADLEE: That's right.
FRUM: ...as we are now. And so I think this is like the perpetual tragedy we're all carrying around in our minds. Our politics are guided by opinions that were relevant a generation ago.
HEADLEE: If you're just joining us I'm speaking with columnist David Frum about whether or not we can forge meaningful reform in the week of national tragedies. Basically, is it true that nothing changes anything? You know, you mentioned how you can phrase certain things and if you use the words gun control it changes people's opinion.
I find it's true that our politicians on both sides, all sides, are so good at putting negative connotations to certain phrases like gun control, like welfare mother, like liberal has become a negative thing in many circles; that as soon - that they become emotional triggers for people. So to a certain extent, political rhetoric, perhaps, is part of the problem.
Our politicians have gotten so good, and I'm including you because you were a speech writer for President George W. Bush and you were quite good at that in your time - is it part of the problem?
FRUM: What happens when you do political speech is you are connecting to deep beliefs that people had. So when you try to drive change through a process of persuasion, you don't - you know, Dr. Spock said that when you introduce a new toy to a baby the ideal toy is one that is the same but slightly different. So that's - when you introduce new ideas, that you are introducing always things that are the same but slightly different.
I mean, you mentioned a range of things. When you think why did the word liberal - why is that such a negative word? In the America of the 1960s it was very positive.
And the answer to that question is because between 1965 and 1980, people who were liberals did things that didn't work out very well and that were associated with rises in crime and civil disorder and inflation and the defeat in Vietnam.
And those Americans who were at an impressionable moment in those 15 years, who are all - most of whom are still alive today - formed new habits and changed their political vocabulary.
But I think, for those people who lived through the period from 2000 to 2010, something similar has happened to the word conservative. Now, we haven't noticed this yet, because it is only people under 30 who have a negative reaction to the word conservative. Those over 40 still have an overwhelmingly positive reaction to it, but as they march through life, carrying with them the impressions formed in the first decade of the 21st century.
You know, one of the things we know about the way people vote is that one of the strongest predictors of how you're going to vote is how you voted in the first two elections of your lifetime. And when you look at different cohorts in the electorate, that people who were between 20 and 25 during a successful Democratic presidency are much more likely to be Democrats forever. And people who are between 20 and 25 during a successful Republican presidency are much more likely to be Republican forever. And the opposite is true if you were between 20 and 25 during an unsuccessful Democratic presidency.
The most conservative group in the country are people who were in their 20s in the middle 1980s. They were young conservatives back in the 1980s, and now they're middle-aged conservatives on their way to being old conservatives. And the most liberal group in the country used to be people who were in their early 20s during the five years after World War II.
HEADLEE: During Clinton. Oh, I see.
FRUM: And...
HEADLEE: Well, is this set in stone? I mean, what you're arguing is that it has been this way, and e'er shall it be. Right? I mean, is there no way? What can we do to solve it? Term limits? Is that part of the problem? Do we ban lobbyists from D.C.? How do we get to the point where something like Sandy Hook or Aurora, Colorado could change the debate on gun control?
FRUM: Well, first, I think as in - a lot of this is about us as individuals. Remember, this is not just a statement about the political system. It's about how we react, that we - as Alexander Hamilton said of human beings, it would be less true to say that they are reasonable than that they are reasoning creatures. That is, we use reason as a tool. We are not really interested, oftentimes, in learning about the world around us. We're looking for proof.
So, first, cut that out. I mean, each of us as individuals make a more - and that's certainly one of the things that has shaped - I've gone through in my - in the past five years, I've been someone who's gone through a lot of political change. And one of the things that I have striven to do in my own life is to be more open to being persuaded by information that contradicts prejudices that I carry.
HEADLEE: But that may be why some conservatives who don't like you, and some do. I'm going to - we have to, unfortunately, close out this interesting conversation now. I'm speaking with David Frum. He blogs for The Daily Beast, and he's also a CNN contributor. He's a former speechwriter for President George W. Bush. You can find his column on whether or not anything changes anything at both CNN and The Daily Beast.
Thank you so much.
FRUM: Thank you, Celeste. Transcript provided by NPR, Copyright NPR.


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4 Lessons From Liz Cheney's Ill-Fated Senate Run
Matt Young/AP
Liz Cheney, the daughter of former Vice President Dick Cheney, ended her Wyoming Senate primary challenge Monday, saying in a statement that a family health situation is responsible for her decision. (ABC News reports that sources close to Cheney said one of her daughters has diabetes.)
Even before family health issues arose, Cheney's apparently dimming prospects against GOP Sen. Mike Enzi would have been enough to give pause to many candidates.
A late October poll sponsored by a superPAC opposing her reported Cheney trailing Enzi by a wide margin, which was in keeping with other surveys that showed a comfortable lead for the incumbent.
So what can we learn from Cheney's now-ended effort to represent Wyoming?
- A famous political name only gets you so far. The family name was enough to make Liz Cheney a viable candidate, but not enough to make her candidacy highly competitive — at least not to date. Let's face it, if her surname had been Jones, would she have been so keen on challenging Enzi? While her father was one of the most famous politicians ever produced by the Cowboy State and his name offered voters a reason to give her a look, that was only enough to make her campaign plausible. It was always going take much more to beat a popular incumbent.
- Avoid family feuds. Liz Cheney found herself in the middle of a family squabble when she publicly and volubly opposed same-sex marriage. This set off a high-profile spat between the candidate and her sister Mary, a lesbian, as well as Mary's wife, Heather Poe. Wyoming is a conservative state, so Liz Cheney's anti-gay-marriage stance wasn't going to hurt her among primary voters. But publicly fighting with her sister? That's not a good way to introduce yourself to voters.
- If you're going to move somewhere to run, pick your new state wisely. Senate candidates in some states can get away with parachuting onto the scene from elsewhere — Hillary Clinton and Robert Kennedy come to mind. But Wyoming isn't New York. Wyoming has a much smaller circle of political elites than many other places — and some aren't that friendly to relative newcomers. The conservative Cheney might have been ideologically simpatico with Wyoming, but she spent much of her adult life in Washington, D.C.'s Northern Virginia suburbs, only moving her family to Wyoming in 2012 before she announced her candidacy. That led some residents to treat her like a carpetbagger, though they may have been too polite to use that word.
- Have a compelling reason for running. What made Cheney run? In her statement explaining her departure from the race, she said: "My children and their futures were the motivation for our campaign." Yet a frequent criticism of Cheney's effort was that she didn't make a strong enough case for why she, and not Enzi, should hold the Senate seat. Because her ideological views were similar to his, she attempted to define herself as a voice from outside the establishment. But being a former vice president's daughter made that a more difficult sales job, since it's harder to get more establishment than that.


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Burning feet refers to a foot sensation that is most frequently experienced by adults over age 50 and those who are diabetic. Thyroid dysfunction, gastric restriction in morbidly obese people, and heavy use of alcohol also have been linked with burning feet. Nerve problems, such as neuromas and tarsal tunnel syndrome, may also be associated with the sensation of burning feet.
It is not unusual for feet to ache or burn at the end of a long day. However, on an ongoing basis, burning feet can be a symptom of a more serious health problem. Please consult our office and schedule an appointment if you experience persistent burning feet.
There are some simple ways to mitigate burning feet:
- Make sure you wear shoes that fit properly and provide support for your unique foot structure.
- Take foot baths daily to treat hot and sweaty feet.
- Wear socks of cotton, versus synthetic, fibers as they are lighter and cooler.
- Avoid long periods of standing.
- Try cushioned or shock-absorbing insoles in your shoes to make standing more comfortable.
- In some cases, orthotics may be helpful to correct any underlying mechanical imbalances which may be responsible for your burning feet.


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Rule #1 - Be Patient - Rule #2 - Don't ask when, if you don't contribute - Rule #3 - You have coding skills - LinuxMCE's small brother is available: http://www.agocontrol.com
Dual display output... egTv = HDMI DVI (no OSD )Touch screen monitor (ELO) ect as OSD + Touchscreen... (vga/dvi) Is this a possible?
No that's not possible with the current MD.
With the windows xp, CE, android and web orbiters you can get pretty creative. My kitchen is sporting a webdt 515, awesome device running windows xp embedded. I also have a Xybernaut Atigo M in my living room running windows CE. Google them for specs and pictures. I have them both connected to my 2008 r2 terminal server since my terminal server has more horse power than these embedded devices. However if you scale it down a little these devices can do the same on it's own. I created GPO's to create the desktops, icons and user enviroments automatically. All I need to do is get a low powered windows device and a touchscreen, plug it into my network, join it to the domain and it's ready to go. Since it's Windows almost all... all touchscreens will work. This is what the screens look like. WebDT 515http://home.lovellfam.net/pics/lmce/home.pnghttp://home.lovellfam.net/pics/lmce/lmce.pnghttp://home.lovellfam.net/pics/lmce/internet.pnghttp://home.lovellfam.net/pics/lmce/system.pngAtigo Mhttp://home.lovellfam.net/pics/lmce/atigo.pngJust an example...
Has anyone played with userful's desktop multiplier? apt-get install desktop-multiplierIt is billed as using one PC as several independent ones.


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FL Maps > County >St. Lucie > St. Lucie "Abstract" Maps |
Directions: First select your choice of map style from the chart below. Then select the size you want from the following page. All of the maps have a solid white background, and most are also available with a transparent background. If you want to place the map over a colored or textured background, select the link for the optional transparent background. The images with transparent backgrounds have a larger file size and will take longer to download, so they should only be used when the transparency feature is desired. See PNG Help Page for information about using graphics with transparent backgrounds. |
[Return to Menu of All "Abstract" Maps]


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kthread(9) [minix man page]
KTHREAD(9) BSD Kernel Developer's Manual KTHREAD(9) NAME
kthread_start, kthread_shutdown, kthread_add, kthread_exit, kthread_resume, kthread_suspend, kthread_suspend_check -- kernel threads SYNOPSIS
#include <sys/kthread.h> void kthread_start(const void *udata); void kthread_shutdown(void *arg, int howto); void kthread_exit(void); int kthread_resume(struct thread *td); int kthread_suspend(struct thread *td, int timo); void kthread_suspend_check(struct thread *td); #include <sys/unistd.h> int kthread_add(void (*func)(void *), void *arg, struct proc *procp, struct thread **newtdpp, int flags, int pages, const char *fmt, ...); int kproc_kthread_add(void (*func)(void *), void *arg, struct proc **procptr, struct thread **tdptr, int flags, int pages, char * procname, const char *fmt, ...); DESCRIPTION
In FreeBSD 8.0, the older family of kthread_*(9) functions was renamed to be the kproc_*(9) family of functions, as they were previously mis- named and actually produced kernel processes. This new family of kthread_*(9) functions was added to produce real kernel threads. See the kproc(9) man page for more information on the renamed calls. Also note that the kproc_kthread_add(9) function appears in both pages as its functionality is split. The function kthread_start() is used to start ``internal'' daemons such as bufdaemon, pagedaemon, vmdaemon, and the syncer and is intended to be called from SYSINIT(9). The udata argument is actually a pointer to a struct kthread_desc which describes the kernel thread that should be created: struct kthread_desc { char *arg0; void (*func)(void); struct thread **global_threadpp; }; The structure members are used by kthread_start() as follows: arg0 String to be used for the name of the thread. This string will be copied into the td_name member of the new threads' struct thread. func The main function for this kernel thread to run. global_threadpp A pointer to a struct thread pointer that should be updated to point to the newly created thread's thread structure. If this variable is NULL, then it is ignored. The thread will be a subthread of proc0 (PID 0). The kthread_add() function is used to create a kernel thread. The new thread runs in kernel mode only. It is added to the process specified by the procp argument, or if that is NULL, to proc0. The func argument specifies the function that the thread should execute. The arg argu- ment is an arbitrary pointer that is passed in as the only argument to func when it is called by the new thread. The newtdpp pointer points to a struct thread pointer that is to be updated to point to the newly created thread. If this argument is NULL, then it is ignored. The flags argument may be set to RFSTOPPED to leave the thread in a stopped state. The caller must call sched_add() to start the thread. The pages argument specifies the size of the new kernel thread's stack in pages. If 0 is used, the default kernel stack size is allocated. The rest of the arguments form a printf(9) argument list that is used to build the name of the new thread and is stored in the td_name member of the new thread's struct thread. The kproc_kthread_add() function is much like the kthread_add() function above except that if the kproc does not already exist, it is cre- ated. This function is better documented in the kproc(9) manual page. The kthread_exit() function is used to terminate kernel threads. It should be called by the main function of the kernel thread rather than letting the main function return to its caller. The kthread_resume(), kthread_suspend(), and kthread_suspend_check() functions are used to suspend and resume a kernel thread. During the main loop of its execution, a kernel thread that wishes to allow itself to be suspended should call kthread_suspend_check() passing in curthread as the only argument. This function checks to see if the kernel thread has been asked to suspend. If it has, it will tsleep(9) until it is told to resume. Once it has been told to resume it will return allowing execution of the kernel thread to continue. The other two functions are used to notify a kernel thread of a suspend or resume request. The td argument points to the struct thread of the kernel thread to suspend or resume. For kthread_suspend(), the timo argument specifies a timeout to wait for the kernel thread to acknowledge the suspend request and suspend itself. The kthread_shutdown() function is meant to be registered as a shutdown event for kernel threads that need to be suspended voluntarily during system shutdown so as not to interfere with system shutdown activities. The actual suspension of the kernel thread is done with kthread_suspend(). RETURN VALUES
The kthread_add(), kthread_resume(), and kthread_suspend() functions return zero on success and non-zero on failure. EXAMPLES
This example demonstrates the use of a struct kthread_desc and the functions kthread_start(), kthread_shutdown(), and kthread_suspend_check() to run the bufdaemon process. static struct thread *bufdaemonthread; static struct kthread_desc buf_kp = { "bufdaemon", buf_daemon, &bufdaemonthread }; SYSINIT(bufdaemon, SI_SUB_KTHREAD_BUF, SI_ORDER_FIRST, kthread_start, &buf_kp) static void buf_daemon() { ... /* * This process needs to be suspended prior to shutdown sync. */ EVENTHANDLER_REGISTER(shutdown_pre_sync, kthread_shutdown, bufdaemonthread, SHUTDOWN_PRI_LAST); ... for (;;) { kthread_suspend_check(bufdaemonthread); ... } } ERRORS
The kthread_resume() and kthread_suspend() functions will fail if: [EINVAL] The td argument does not reference a kernel thread. The kthread_add() function will fail if: [ENOMEM] Memory for a thread's stack could not be allocated. SEE ALSO
kproc(9), SYSINIT(9), wakeup(9) HISTORY
The kthread_start() function first appeared in FreeBSD 2.2 where it created a whole process. It was converted to create threads in FreeBSD 8.0. The kthread_shutdown(), kthread_exit(), kthread_resume(), kthread_suspend(), and kthread_suspend_check() functions were intro- duced in FreeBSD 4.0 and were converted to threads in FreeBSD 8.0. The kthread_create() call was renamed to kthread_add() in FreeBSD 8.0. The old functionality of creating a kernel process was renamed to kproc_create(9). Prior to FreeBSD 5.0, the kthread_shutdown(), kthread_resume(), kthread_suspend(), and kthread_suspend_check() functions were named shutdown_kproc(), resume_kproc(), shutdown_kproc(), and kproc_suspend_loop(), respectively. BSD
January 26, 2009 BSD