text:
Rickey's foresight shapes game for generations
By Lyle Spencer / MLB.com
What he became was a visionary, using all of his many talents to change and shape American society on a grand scale alongside the incomparable Jackie Robinson.
In the sweeping scope of Rickey's remarkable life, no individual brought more meaningful innovations to baseball than the devoutly religious gentleman from Ohio.
Rickey is identified primarily as the man who integrated Major League Baseball, carefully selecting and grooming Robinson -- a bright educated, multisport star at UCLA -- to drive through baseball's color barrier in 1947 with the Brooklyn Dodgers. The unwritten division had existed since the 1880s, barring hundreds of qualified athletes from the game's highest level.
Robinsons are great ambassadors
Justice: Jackie's courage immeasurable
Rickey's foresight shaped game
RBI, UYA, CRG embody Jackie's spirit
Breaking barriers
More on Jackie Robinson Day
Jackie Robinson Foundation
A look back at barrier breakers
Jackie Robinson Day
Jackie Robinson's debut in 1947
MLB Network examines Jackie's life
MLB.com's looks at No. 42
Shop the Jackie Robinson collection
As Dodgers president, in partnership with principal owner Walter O'Malley, Rickey's master plan succeeded beyond his fondest dreams. Robinson, with his charismatic presence, surpassing skills and flaming spirit, led a charge that brought new life and energy, along with true, legitimate meaning, to the national pastime.
With an economy of words, Robinson once summed up his feelings about Rickey: "The thing about him was that he was always doing something for someone else. I know, because he did so much for me."
An imposing presence with the articulation and command of the attorney he studied to be at Ohio Wesleyan University and the University of Michigan, Rickey inspired an almost evangelical devotion in his followers.
One of his protégés, Al Campanis, always referred to him as "Mr. Rickey" and quoted the great man on a daily basis.
"As Mr. Rickey used to say," Campanis would inform anyone and everyone, "'Luck is the residue of design.'"
There will be eternal debate over what motivated Rickey -- financial gain or philosophy -- to take on the establishment and bring an African-American talent into the Majors for the first time with his signing of Robinson in 1945.
Rickey frequently spoke about the injustices he saw in the treatment of a black college teammate, and he expressed his general view of the tenor of the times in no uncertain terms when he made the monumental decision to recruit Robinson out of the Negro Leagues.
"Ethnic prejudice has no place in sports," Rickey said, "and baseball must recognize that truth if it is to maintain stature as a national game."
Underscoring his beliefs, in the wake of Robinson's courageous breakthrough season in 1947, the National League -- getting a jump in tapping into the deep reservoir of African-American and Latin-American talent -- dominated the American League in the All-Star Game for decades.
Following Robinson's signing a year later with two more black players who would have huge impacts -- Roy Campanella and Don Newcombe -- Rickey set in motion the beginnings of the first real America's Team.
African-Americans rallied in support of the Dodgers, who have remained in the hearts of millions of fans across the land ever since.
Apart from the Robinson signing, Rickey's innovations were numerous, his impact profound.
In St. Louis, Rickey forged an extensive farm system with the Cardinals. "The Mahatma," as he came to be known, grasped that the best -- and most financially viable -- way to build and maintain a strong club was by signing and developing your own talent.
The Cardinals flourished through the 1930s and '40s with early products of Rickey's system. He brought that philosophy to Brooklyn, building a second powerhouse through the maturation of young talent.
When Dodgers general manager Larry MacPhail enlisted in the Army after the 1942 season, the Dodgers hired Rickey -- MacPhail's good friend -- to replace him as president and GM. This ended Rickey's run of more than two decades with the Cardinals.
In 1948, Rickey opened the doors to "Dodgertown" in Vero Beach, Fla., introducing the idea of a Spring Training camp where hundreds of players would compete for jobs. It was the embodiment of Rickey's College of Baseball ideal that he'd carried for years.
At Dodgertown, Rickey brought into training camp batting cages, pitching machines and batting helmets -- all new ideas.
A year earlier, showing he was decades ahead of his time, Rickey hired Allan Roth as a full-time statistical analyst. Reviewing the material, Rickey became a proponent of on-base percentage as a significant measure of value. Roth's findings also led to the practice of platooning, demonstrating the impact of splits.
Owing to the success of his farm systems, two of the game's most successful franchises would carry Rickey's imprint for years. It was estimated that by 1950, three out of every seven Major Leaguers had been nurtured by the Cards and Dodgers.
Dodgertown became the model for future Spring Training sites in Florida and Arizona.
The two areas in which Rickey did not excel were as a player -- he was a catcher with an erratic arm and a weak bat for the St. Louis Browns and New York Highlanders for four years -- and as a manager with the Browns and Cardinals for 10 seasons. He deduced that his place was upstairs, behind closed doors in management, and no one ever had more impact in that arena.
His most important and enduring act came on Aug. 28, 1945, when Rickey signed Robinson to a Minor League contract. Two months later, it was announced that Robinson would join the Montreal Royals of the Triple-A International League for the 1946 season.
Robinson was the batting champion, driving his team to the league title. Rickey underplayed how Robinson figured in the parent club's plans for 1947, but it was soon apparent where this was leading.
At the start of the 1947 season, Robinson was elevated to the Dodgers' roster and opened the season at first base on April 15.
Under unimaginable pressures, Robinson proved he belonged with a brilliant season, ending in a World Series taken by the Yankees in seven games. A brave new world was unfolding in baseball.
In 1950, O'Malley purchased Rickey's share in the Dodgers for $1.05 million. Rickey moved to the Pirates as their general manager and set about building yet another club from the ground floor up.
Most significant among Rickey's achievements with the Pirates was his Rule 5 Draft selection of Roberto Clemente off the Dodgers' roster when Brooklyn was unable to hide the great Puerto Rican talent in the Minors.
With Clemente leading the charge, the Pirates would win the 1960 World Series. Fortified by contributions of numerous Latin-American and African-American performers, Pittsburgh remained a force in the NL long after Rickey's health forced his retirement in 1955.
A public speaker in his final decade, Rickey collapsed during a speech in Columbia, Mo., commemorating his election to the Missouri Sports Hall of Fame, and never spoke again. He died a month later on Dec. 9, 1965, at age 83.
He was inducted into the Baseball Hall of Fame by the Veterans Committee as a contributor in 1967.
Rickey left behind countless aphorisms for his many followers to keep alive. One in particular seems especially meaningful:
A baseball box score "doesn't tell how big you are, what church you attend, what color you are or how your father voted in the last election," Rickey said. "It just tells what kind of baseball player you were on that particular day."
In his autobiography, "I Never Had it Made," Robinson wrote of his reaction to Rickey's death: "I realized how much our relationship had deepened after I left baseball. It was that later relationship that made me feel almost as if I had lost my own father. Branch Rickey, especially after I was no longer in the sports spotlight, treated me like a son."
Lyle Spencer is a reporter for MLB.com. This story was not subject to the approval of Major League Baseball or its clubs.


text:
- This event has passed.
Bridge Games
December 2, 2013 @ 1:00 pm - 3:00 pm
Snow Bird Alert!
Duplicate bridge games at the Playa Mazatlan
Bridge will be every Monday, Wednesday and Friday starting Monday December 2nd until end of March.
Game starts at 1 p.m.
Everyone Welcome! You don't need a partner!
For more info contact Jim email@example.com

subset: commoncrawl


text:
The Growth of Efficient Buildings
The area of building efficiency affords tremendous opportunities for both economic growth and reduced environmental impacts. Buildings are the single largest emitters of greenhouse gases. According to a UNEP study titled "Towards a Green Economy," homes and businesses are responsible for 40 percent of the climate change causing carbon pollution. There is significant room for improvement in new construction and retrofits in homes, businesses, schools and other organization.
In addition to environmental benefits, there are powerful economic incentives driving efficiency. There are a wide range of new innovations from analytics to smarter sensor technologies that offer cost effective opportunities for improvement. President Obama has indicated that he will make building efficiency a priority in his second-term. Federal buildings efficiency initiatives are already underway and in 2013, the GSA and IBM are collaborating to radically improve the efficiency of the 50 most energy-intensive federal buildings in the U.S., including the White House.
Educational establishments are also helping to drive efficiency by forging curricula to teach students new skills. Top universities such as Carnegie-Mellon, Tulane, University of Arizona, Boston University and Columbia are leading the way as they create new cross-disciplinary majors in building efficiency.
The potential savings from efficiency are huge, particularly when partnered with increased energy productivity. The Alliance Commission on National Energy Efficiency Policy released a report that suggested a strategy to double U.S. energy productivity by 2030. The commission is comprised of a diverse coalition of energy leaders including representatives from energy utilities, academia, industry and environmental groups.
The commission found that getting twice as much output could reduce U.S. carbon dioxide pollution by one-third below 2005 levels. Achieving the commission's goal of doubling energy productivity by 2030 would also:
- Add 1.3 million jobsCut average household energy costs by more than $1,000 a year
- Save American businesses $169 billion a year
- Increase gross domestic product (GDP) by up to 2 percent
- Decrease energy imports by more than $100 billion a year
- Reduce CO2 emissions by one-third
The Commission report suggests that there are more than $1 trillion in energy-saving opportunities with the right private sector, federal, state and local support. The ambitious yet attainable solutions proposed by the commission will drive innovation and technological advancements, which will modernize manufacturing and make the U.S. economy more globally competitive.
Continue reading at Global Warming is Real.
Green house image via Shutterstock.


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ok guys I pulled this idea out of the deepest, darkest depth of my butt while passing a doob around with my buddy who is also into the manga. We both thought it was a pretty cool idea and, even though it a zero chance of happening, we both agreed we'd be satified with whats under kakashi's mask. enjoy, dont hate.
so when someone has a secret it usually leads to at least to one of two things: a bunch of filler/background story or (what im talking about here) a new jutsu that was too powerful to use earlier in the manga. So lets get under the mask already, think of his father Sakumo or "the white fang" why was he called this (I know it was because of his sword but lets choose not to remember that right now). Also remember kakashi's affinity for canines and his abilty to summon those tracking hounds.
Q:whats under the mask already?!
A:His mouth lol, but whats in his mouth? Fangs. White fangs. because kakashi is a werewolf.... or dog sage and when his fangs get exposed to the nature chakra in his surroundings he transforms in to an uncontrollable wolf-beast that is unstoppable. Sakumo also had this same ability except he was in control of his abilities, this is why he was such a feared ninja. do you hoestly believe that a sannin level ninja like Sakumo just has a chakra sword. Could happen.
Honestly I could go along with this if it were to happen. however it would get real old if kakashi started turning into a demon wolf man every fight because the enemies after obito and madara will be too strong. But idk. take it for what it is, its not like this is any worse than everone else's kakashi theories.


text:
#RSL Tweets of the Day (@RealSaltLake)
Nick Rimando @NickRimando
@kylebeckerman and I with 3 of the finest from 9/11. #FDNY #USMNT#AlwaysRememberedhttp://instagr.am/p/PcE53GqY5T/
View photo
Lalo Fernandez @Lalofernandez_1
11 years ago time and events changed the course of our lives! 9/11 showed us what this country is made off! The #USA is invincible!!#proud
Real Salt Lake @RealSaltLake
follow @SKCgameday for details, #RSL Nation RT @SportingKC:#SportingKC reserve match today vs @RealSaltLake, 11am CT
RSL.com A/V Club
(AUDIO) MLSsoccer.com: ExtraTime Radio: International Intrigue: Andy Williams talks USMNT vs. Jamaica
(AUDIO) ESPN700Sports: RSL DF Nat Borchers on the "Bill and Hans Show" – Sept. 10, 2012
(AUDIO) ESPN700Sports: Washington Post's Steven Goff goes #OnFrame – Sept. 10, 2012
(AUDIO) ESPN700Sports: MLSsoccer.com's Greg Lalas goes on #OnFrame – Sept. 10, 2012
(AUDIO) ESPN700Sports: RSL DF Chris Schuler goes #OnFrame – Sept. 10, 2012
(AUDIO) NASN.TV: USMNT fallout, Drogba and MLS Cup
(AUDIO) The MLS Reserves: "Off The Bench" Episode 28 – Sept. 10, 2012
(VIDEO) MLSsoccer.com: PREVIEW: USA vs. Jamaica
(VIDEO) MLSsoccer.com: The Daily 9/10 - WC Qualifiers, SEA Playoff Hunt, 24 Under 24
(VIDEO) USsoccer.com: Studio 90: MNT Back Home in Columbus
(VIDEO) USsoccer.com: MNT vs. Jamaica: Field Level Highlights - Sept. 7, 2012
(VIDEO) USsoccer.com: MNT in Germany: Steve Cherundolo, Pt. 2
(VIDEO) KickTV: Dempsey, USA Stumble In Jamaica & England Dominate: The Mixer
RSL In The News
The Spectrum: RSL can't shake struggles in Texas
US Soccer Players: Corner: Real Salt Lake
For The Fans, By The Fans
RSL Soapbox: For Real Salt Lake, One mistake costs them a result at Houston
Misc. News & Notes
USMNT vs. Jamaica
USsoccer.com: U.S. MNT Looks to Rebound in FIFA World Cup Qualifying Rematch Against Jamaica on Tuesday
USsoccer.com: Klinsmann: "We're All Ready"
MLSsoccer.com: TV Listings: Where to watch MLS, USMNT, CanMNT action
MLSsoccer.com: Jamaica match is USA's most pressure-filled since 2001
MLSsoccer.com: WCQ Preview: US look to stave off disaster vs. Jamaica
MLSsoccer.com: Kick Off: Klinsmann guarantees US won't lose vs. Jamaica
NBC Sports: ProSoccerTalk's daily soccer re-set
NBC Sports: ProSoccerTalk: Crew Stadium: a Spartan place, but one with enormous significance in American soccer
NBC Sports: ProSoccerTalk: Clarence Goodson not available; who plays Tuesday?
NBC Sports: ProSoccerTalk: Better surface = better U.S. chances. Let's talk …
NBC Sports: ProSoccerTalk: Why the U.S. nats like open practices (and notes from one)
NBC Sports: ProSoccerTalk: U.S. manager Jurgen Klinsmann outlines what went wrong
Soccer America: Balboa wary of Game 2 against Jamaica
Soccer America: Klinsmann: Bocanegra and Cherundolo are ready
MLSsoccer.com: Short-handed Canadians might play for result at Panama


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Dulverton Point-to-Point all set for Sunday best
PUBLISHED: 10:06 13 May 2014 | UPDATED: 10:06 13 May 2014
A fantastic day out for all the family is in store this weekend, where the Dulverton West host their Point-to-Point at Bratton Down on Sunday (May 18), writes Donna Harris.
The first of three meetings to be held at the course this season. Over 100 entries have been received for the six race card.
With a stunning backdrop view of Exmoor, the picnics will be brimming full of goodies as Pony racing heads up the action at 11.45am. That is followed by the six race card which starts with the restricted race at 1pm. Of the 25 entered, Carheney River from the Karyn Heard team is fresh from an easy win at Vauterhill, when coming home 30 lengths ahead of his nearest rival O'flo. Also entered is the Richard Barber-trained Its A Close Call, another to have won easily when winning his maiden at Woodford by 20 lengths.
An open maiden follows, in which Golden Squirell has shown ability in his runs at Larkhill and Stafford Cross. My Rosie B ran a good second at Flete behind The Doom Bar.
The Brends Hotel sponsored mixed open has attracted 14 entries, of which Aiteen Thirtythree, Bellsinni Ron, Lucette Annie and Gone To Lunch are just some to mention with outstanding form this season. This is sure to be the feature race of the day, set over a distance of four miles and one furlong, it will be a true test of stamina and could stage a thrilling battle.
Midnight Breeze, Shanann Star and previous course winner My Rebel are suggestions for the intermediate race.My Rebel was only four and a half lengths third at the recent Vauterhill meeting, having won his restricted at Upcott Cross,he won his maiden here last season and goes well for jockey Leanda Tickle.
In the PPORA club members race both Aiteen Thirtythree and Gone To Lunch hold entries if connections decide to bypass the mixed open, but it may be worth taking a look at the newcomer Ambitous Pursuit This six year old gelding looks to be full of ability under jockey Pippa Glanville, having won both of their starts at the Flete meetings for the Glanville family, and may score their hat-trick here.
Concluding the days events is the confined race. Robbie Henderson who is currently leading the area jockey's title, could take the ride on either of the Ed Walker-trained entries Before The War or Blazing Whale. Will Biddick who is currently leading the national jockey's title may get the leg-up on Minella Fifty, who would be a popular local winner here for the Claire Hitch team.
On course facilities include bar, bookies, hot refreshments and a number of trade stands.
Entrance to the course is £10 per car and driver, £20 car and occupants. The course is located at Bratton Fleming, 9m NEof Barnstaple on A399, 11m N of South Molton EX31 4SG.


text:
She's graced the big
screen wearing nothing but strategically placed gobs of whipped
cream, dodged a bogus murder accusation from a seriously gay
pool boy, and now she's beating the crap out of
Beyoncé in what is arguably this spring's guiltiest
pleasure. Ali Larter knows how to make an entrance, and as fans
are going to find out when
opens in theaters this Friday, she knows how to kick some
serious ass.
Advocate.com:You're totally stalking me! I watched the trailer and then
it took me to GetObsessedWithAli.com and you said you love me
and we're meant to be together.Ali Larter:
Baby, it's on. Me and Ross foreva… [
Now, you know gay men love a good catflight. How much are we
going to love
It is delicious. I think one of the fun things in this movie is
that you dance that dangerous line of not wanting to fall into
the cliché traps of too much of the nail-biting but
you really want to deliver for your audience. So me and
Beyoncé -- we go mano to mano.
You look like you rough each other up.
We beat each other down.
Were you battered and bruised?
I was battered and bruised, but for me, one of the highlights
will be Beyoncé charging at me. I don't know how many
people get to experience that in this world.
So, forgetting about the script for a minute, if Ali Larter
and Sasha Fierce were to face off, who would win?
Bring it on, B!
Your role in
is very much like some of the great female movie villains --
Fatal Attraction
The Hand That Rocks the Cradle
. Were you a fan of the genre before you signed on?
Absolutely. Rebecca De Mornay was so much fun to watch [in
TheHand That Rocks the Cradle
]. That's really what you want in this movie. People know what
they're getting. You see the trailer -- we're not trying to
hide what the movie's about, you know what it's going to be.
But hopefully people just have a ton of fun sitting there,
watching how these characters misinterpret each other. She's so
delusional and so irrational, which makes it so fun to
Did you watch a lot of those performances?
I didn't, but for me, I got into this business because of
Because of
. Because of these incredible femme fatales. I love complex
women. I love maneaters. It's so fun. For this movie, it was
exciting to get to play that strong, female archetype.
Well, and you play that some on
-- I love that your alter ego has to deal with all of this bad
stuff that your regular character can't cope with.
I know. My shadow side.
, you're stripping for people on the Internet. Now, in this
movie, you're sending seductive photos via e-mail. What gives
with you and computers?
] This movie definitely taps into the modern age in that way.
When you take on this genre, you have to do a fresh, modern
take on it. So, one of the things we wanted to explore is, you
go in the office now, you're accessible through e-mail, you're
accessible through Twitter and iChat -- all of these different
types of things. At what level do you cross this level of
intimacy with another person?
So does that freak you out at all -- people stalking you
I just don't get into it. For me personally, I cut it off.
So you won't see Ali Larter's Twitter update while getting a
pedicure some Thursday.
Yeah, that's not my speed. For the people who love it, good for
you, but I'm a bit more private than that.
So, back to those fighting scenes with Beyoncé --
they look intense. How rough did they get?
We spent a week doing it. We spent a lot of time choreographing
it, and even the last scene, the finale, we wanted to make
sure, for us, that we were having fun while we were performing
it because that reads on the screen. You have to take those
things seriously, but you also have to have an enjoyment and
savor this kind of stuff. So hopefully you're going to feel
that electricity when you watch it. We did as much as we could…
[One of the] stunt doubles actually gave me a little lick on my
nose, and that was a bit of a wake-up call for me… I was like,
"Whoo, this is some serious stuff."
Heroes is about to finish its third season. I know they make you
keep quiet on plot developments, but is there anything fans can
look forward to from your character as the season
wraps up?
The season finale is amazing and I'm just so excited because we
have Bryan Fuller back. He wrote a lot of my character the
first season and then he went and did that incredible show
Pushing Daisies
-- rest in peace -- but the other side of that is we have him
back, and I think that Bryan has a way of really expressing
complex female characters. So I'm just really excited to see
all of the different places we can take my character.
This is a great time for women in TV.
Isn't it wonderful? I'm just excited to see all of these
wonderful actresses working. You want to see Glenn Close. You
want to see Holly Hunter. These are incredible actresses. I
don't think there's that line anymore. I'm going to see
Grey Gardens
this week -- are you kidding me? Jessica Lange and Drew
Barrymore -- so wonderful. So as long as people are out there
and we keep championing these scripts, that's what's
important…not whether it's on TV or in a movie theater -- it's
that we have to get behind these interesting female
Early in your career you appeared on the cover of
as a fictional actress, Allegra Coleman. Where do you think
Allegra is now?
] She's living with Deepak Chopra.
How was that for you? Were you prepared for how big that was
going to blow up and what it would do for your career?
You just never know. For me, I wasn't even acting yet. I was
still modeling and doing commercials and figuring out if I was
going to go to NYU. But it came at a time where, after that
came out, I started in acting classes a little bit… It was
something that I loved to do. People had tried to get me in the
business earlier when I was living in New York, and it wasn't
something that I wanted. What acting is about for me comes from
your life experiences and figuring out what makes people tick
and dissecting the psychology of people. You take your
experience and you have a place to express them. So with
Allegra Coleman and projects like that, I just feel like I've
been so lucky. The culmination of all these experiences have
led me here a decade later.
Including the whipped cream scene in
Varsity Blues
-- you'll never live that down.
No, but I'm sure I'll like it the best when I'm 60. Now I'm
still like, "Ooh, I didn't do nudity, I just wore whipped
So, what are we gonna like most about
The catfight -- are you kidding? You're gonna be yelling at the
screen. It is so much fun to watch -- and that's what's great.
You can't take yourself so seriously. Sometimes, you just have
to step away and have a laugh.


text: I'm riding a 2009 R1200RT. I'm have upper mirrors installed and I use a tank bag. I also have a ZUMO installed. Has anyone found a solution for mounting a camcorder on their bike. I am aware of the many helmet cams, etc. but already have a good Sony Camcorder and just want to find a viable mounting system.


text:
Brattleboro Memorial Hospital will offer another series of free Healthier Living Workshops for people coping with chronic health conditions.
Stanford University developed the six-week program to empower individuals with chronic diseases and their caregivers to better manage the condition through education, support and skill-building exercises. Classes meet each Tuesday from January 10, 2012 through February 14, 2012 from 4:00 to 6:30 p.m. in Brew Barry Conference Room 1 at BMH.
Two trained leaders will facilitate the workshop. They will cover fun and practical techniques for dealing with frustration, fatigue, pain and isolation, breathing techniques and guided imagery to reduce stress, exercises for improving and maintaining strength, flexibility and endurance, appropriate use of medications, nutrition, and more.
Advance registration is available now by contacting Wendy Cornwell or Jessie Casella at 251-8459, or by emailing email@example.com. At least 10 participants are needed to run the program.
Healthier Living Workshops are the product of a 5-year research project conducted at Stanford University involving over 1,000 participants living with chronic conditions. The program is widely implemented both nationally and internationally. Participants who have completed the program consistently report lower utilization of health services and improved quality of life.
Fifty-one percent of Vermonters over 18 years of age are living with a chronic condition and 88 percent of people over 65 have at least two conditions. Chronic conditions are the primary reason people receive health care. Unlike injury or acute health care problems, chronic conditions must be managed at home, outside of the doctor's office or hospital. Individuals with chronic conditions must become their own primary health care managers.
The Healthier Living Workshops are part of the Blueprint for Health Initiative. Funding for the workshop is provided by the State of Vermont, Department of Vermont Health Access.


text:
How To: Upcycle an Old Drum into a Side Table
August 2nd, 2012 | by Bonnie Getchell
As I mentioned last week, my roommate - Crystal - is a musician. Specifically, though, her main instrument is drums. We decided to showcase our love for music right in our living room by upcycling old drums into side tables!


text:
Regular readers of DailyTech
should already be well abreast of NBC Universal's recent rift with online
multimedia juggernaut Apple. NBC Universal butted heads with Apple over pricing
for its TV shows on iTunes – NBC Universal wanted to up prices to $4.99 per
episode while Apple wanted to stick to its $1.99 model.
NBC Universal publicly aired its
grievances with Apple; Apple in turn decided to prematurely boot NBC Universal
programming from iTunes.
NBC Universal saved face somewhat by shuttling its
programming over to Amazon's Unbox service. Amazon was more flexible in pricing
than Apple which was music to NBC Universal's ears. With Unbox, NBC Universal
has more control over episode pricing, can offer discounts to consumers who
purchase an entire season of a show and offer
free downloads of show pilots.
According to The New York
Times, NBC Universal isn't stopping there. The media conglomerate will
offer a new online service called NBC Direct. With NBC Direct, customers will
be able to download TV shows to a Windows-based PC for free immediately after
they have aired. Once downloaded, the episodes expire one week after the original air date.
While the episodes are free, there is one tiny catch:
commercials will be embedded into the shows and cannot be skipped over.
NBC Universal hopes to eventually pit its NBC Direct service
directly against iTunes. "With the creation of this new service, we are
acknowledging that now, more than ever, viewers want to be in control of how,
when and where they consume their favorite entertainment," remarked NBC
Digital Entertainment executive VP Vivi Zigler. "Not only does this
feature give them more control, but it also gives them a higher quality video
NBC Universal's move will effectively cut out the middleman
says NBC Digital Entertainment president Jeff Gaspin.
NBC Direct will begin a trial period next month and should
be fully operational in November.


text:
" Brand: Le Creuset / Product Type: Casserole "
* Prices may differ from that shownMore Offers
Le creuset translated into English is crucible. A crucible in English is a container that can withstand very high temperatures. Le creuset is an extremely apt word this excellent quality cookware!
A Little History
Le Creuset began producing porceline enamelled pots in 1925 in a foundry in Fresnoy le Grand, France. Over the years it has expanded to offer new products such as cast iron and stonewares. Over the years the company has made much more than casserole type dishes, including fondue sets, cookers, charcole stoves, mugs and cups and serveware. Also the company has expanded its range of enamel colour range from the traditional "volcano" orange.
My Crucible
Since having kids I have bought a casserole dish instead so I could make family sized casseroles and stews. The size is about 12cm high with a diameter of about 30cms, so its quite big and also really rather heavy even before putting the food into it! It has two handles, which are easy to hold onto when I am wearing oven gloves and a well fitting lid with a knob style handle on it.
Cooking With Le Creuset
I find using these vessels to cook is a delight, it is quite literally bung in the ingredients, make sure I have added enough liquid and off we go! I find a well cooked stew or casserole is best slow cooked so the meat becomes very tender and the sauce thick and tasty. Most dishes cooked in my large casserole dish are in the oven for 2 - 2 1/2 hours, on a low heat of about 130 degrees c. Le Creuset pots cook very well and very evenly without turning the pots in the oven.
They are not cheap! I don't know hao much my ramekins were but my casserole dish was about £95. I do believe it is worth it, its used a lot and it really is a vessel for life. The other thing is I can save money by using cheaper cuts of meat like lambs neck and beef brisket and flank. I even did Chinese style pigs trotter's once when some of my Chinese friends came around! I often find that the cheaper cuts of meat work better for stews and casseroles than say chicken breasts as they give the dish more flavour and basic British vegetables such as onions, carrots, swedes, parsnips, turnips and potatoes, all fairly cheap to buy make great dishes.
What are the Vessels Made of?
Well the casserole dish is made from cast iron which is heated to liquid and then pored into sand moulds. After casting the rough edges are sanded off by hand and the cookware is then given two coats of enamel.
Cleaning and Safety
The casserole dish is oven, grill, hob and dishwasher safe (but not microwave obviously because its metal!). It can be used in a variety of heat sources including halogen, induction, gas, oil and wood - they are great for agas. After cooking I always soak my Le Creuset ware, but I never add water to the vessel until it is quite cool. If you add cold water to the vessels when they are really it can cause cracking in the enamel. To wash by hand I use soapy water and a sponge with a soft scower on one side, I never use a harsh scrower on it, however I usually just bung them in the dishwasher!
Amazon now has a Le Creuset store, but they are readily available from stores like John Lewis, Debenhams, some of the larger supermarkets and other homeware shops. They can also be purchased from lecreuset.co.uk. They are available in a variety of different colours, blue, cerise, almond, teal, cassis, coastal, midnight, nutmeg and slate. Mine is cerise on the outside and white enamel on the inside - they are all white on the inside as far as I am aware.
This vessel was an investment and I intend to go on using it for the rest of my life. Yes, it is rather expensive, but well worth it as they cook food perfectly. I wouldn't be without mine.
Le Creuset are a brand of premium and durable kitchenware probably most famous for their casserole pots and dishes. They are a French company founded in 1925 and are renowned for their unique production methods using enamel coated cast iron to make their pots. Their design is iconic and the durability of their products phenomenal. In my opinion they are definitely worth forking out the extra money for. At £80 upwards on average depending on size and where you purchase from, they are expensive but given how long they last are a worthwhile investment.
This review focuses on the round casserole pot. As with most of their products, this comes in a range of colours from baby blue, through white to orange or red. I purchased the red version which is a deep red that deepens further with time and age. We've had it well over a year and the colour has already changed with time and use, but little else has.
The design is classic and iconic. The dish itself is circular and gets wider towards the top. It's not curved vertically but a straight incline with a sharp corner to the base. At the top on each side are 2 small handles that are part of the mould of the main body so won't come apart from it... but on the other hand will heat up very quickly with the pot. The overall design is simple, modern, functional and practical. The lid is ribbed and a shallow convex with a black handle in the top. Again here they have gone for function over beauty as it's not an elegant handle, but a very practical and durable one. The most noticeable feature is it's incredible weight. As these pots are made from enamel coated cast iron they weight a ton (not literally) compared to other earthenware pots... and that's before you've put anything in them. You wouldn't want to drop it on your foot as it would likely break it.
Due to the weight and the materials used, these are excellent for slow cooking and giving an even thorough cook. The lip of the lid has a rubber rim so creates a pretty tight seal for optimum stewing. The base is very thick so can be use either in the oven or on the hob without fear of cracking or breaking.
Durability as mentioned above is excellent. I've dropped mine (thankfully not on my foot!) and it withstood it. From my experience despite heavy use it has not scratched or become obviously worn except for the colour (but the age is quite a nice touch). The only slight issue has been that the handle on the lid does come lose but as it is screwed on it's very easy to screw it back into place.
It's hard to fault the design and manufacture of these pots. Thy have been making them the same way since the companies founding in 1925 and there must a reason for it... And that is their simplicity, reliability and efficiency endures as long as the pot itself. It's a pot for life, not jut for Christmas.
It's worth paying that little bit extra for this brand as you just know that one of these will last much longer than any of us will. Unlike other pans and dishes it seems really easy to wash even if you have been lazy and left it until with next day and have forgotten to soak it... You can use a scourer on it without worrying about scratching it.
It's nice that there are now other colours available and not just that super bright orange which doesn't really fit in with the colour of most peoples' kitchens! My Grandma has a rather stylish looking white one. I really want one of the miniature ones that are about 10cms big as they look really great but I haven't been able to justify it as surely there is no actual function in which one of these could be useful?
Maybe the only slight downside is the weight as it can be heavy to lift (when empty sometimes, not just when full) but that just goes to show that it's a quality product.
Le creuset is a French brand, which have made cast iron cookware coated in coloured enamel since 1925. The company is based in Fresnoy-le-grand which is in the north of France, and is the place where I went on a French exchange aged 13, so I have actually seen these pots in production on a tour of the works. At the time, I wasn't so impressed as it was an extremely hot and dirty place to go on a school trip.
One of my biggest regrets in life is that my penpals father gave me a big oval cooking dish, in the flame orange, and my mother flogged it at the car boot for a fiver thinking it a bit ugly and worthless.
When I first moved in with my other half, I had just started working and he was a student still, so my first set of pans were bought before my first salary and was about £20 for 7 pans in Argos. Needless to say, this didn't last long, so one of my first salaried purchases was a 20cm le creuset casserole dish.
This has been used for most of our cooking since that time in 2002, and still going strong. I chose one in a dark blue colour as I knew that it was a lifelong purchase, and at that stage we didn't have any decent crockery or even know where we would live as a married couple, so I thought blue was a good choice to go with any future colour scheme.
I can't remember how much we paid for this item, but it is available on ebay for £60, £99 on amazon uk, and in other shops such as John Lewis for £99 so it is worth shopping around or timing your purchase to a sale to try and get a good price.
The first thing that strikes you when you pick up these pots is their heaviness. They genuinely are heavy when full especially, as it can hold 2.4L which would be an extra 2.4 kg on top of the weight of the pot, so not for those with weak wrists.
I mostly use my casserole dish to cook food in on the hob, so if you like cooking casseroles but want to brown off the meat and fry the onions first, then this is a good way to do it. I also use it to cook the filling for a shepherd's pie, and then add mash on top, before transferring to under the grill or in the oven to brown and crisp the mash. Lovely.
My dish is still pretty decent looking on the outside. I notice that if you have damaged the handle for the lid, you can buy new ones with le creuset branding from ebay to repair any damage.
Inside it is now starting to get a bit 'sticky' on the bottom of the pan, as I have probably abused it too many times by cooking things on the hob. Items now need more oil to cook without sticking and I need to stir more. My fault and not the pans.
The dish is designed to go from oven, to the table to serve, and then back to the sink or dishwasher to wash up. I tend to serve up in the kitchen though, as I would not want the dish to go near where my kids are. Because it is cast iron with enamel coating, it tends to stay hot for quite a while, and I would not want the kids to accidentally touch it as they would get burned. We also find we have to leave it to cool down a little while before we wash it up too for the same reasons.
Washing up is also easy. The surface is very easy to wipe clean, and anything stubborn will come off with a bit of soaking and a scrubby side of a washing up sponge.
I have no doubt that this will last us a good while.
The quantity I cook is usually enough to serve myself, my husband and the two kids. If you have a larger number to cook for I would recommend investing in a larger version of the pan.
The best casserole dish I have ever owned.
We we got married a few years ago we did a gift list at John Lewis and one of the things we put on the list was a Le Creuset Casserole dish. They are normally very expensive so to have one as a present was great.
According to the John Lewis website, the information on these pans is as follows, "Le Creuset has been making premium quality cast iron since 1925 at their foundry in northern France. Each piece is hand crafted and made from the finest materials to give you long lasting durability. Cast iron is an excellent heat retainer which means if keeps food warm at the table for longer and requires only low to medium heat sources. Every piece is made from an individual sand mould which makes each piece unique. Suitable for all cooker and hob types including induction.
They have a lifetime guarantee and are made in France.
The pans are round and quite deep and as they are made of cast iron they are very heavy. They have two handles either side so they are easy to pick up but you do need to get a good grip on them in order to lift them. Even the lid is quite heavy so you need to make sure you lift this properly too. The lid has a round disc handle at the top which you use to take the lid off. The lid fits nice and tightly onto the top of the pan so this keeps the food inside nice and warm. As the description of the pans say, cast iron is an excellent heat retainer and I definitely have to agree, these casserole dishes get very hot in the oven and stay hot so I am always careful getting this out of the oven and even touching it minutes later.
The best thing about them is that they make casserole preparation very easy. I have the 22 inch one and think this is definitely big enough for a family of three going on four. It is small enough for my oven without being too huge and of course small enough that I can lift it. I just throw in all my vegetables, meat and sauce and then throw it in the oven, job done. The food inside cooks really well and the pan keeps all the juices inside nicely. The great thing is I can take this out of the oven when it is done and still serve it up piping hot half an hour later as sometimes my husband is late home and dinner needs to be pushed back a bit, this is the only casserole dish I have been able to do this with.
What I also love about these pans is that they are very easy to clean. They get very dirty whilst using them and it looks as if you are never going to clean the dried on food off of them but they really do wipe clean, especially the lid which is another great benefit for me.
Like I've said above, these pans are quite expensive, a 20cm size one costs £79, a 24cm costs £100 and a 28cm costs £126 but with a lifetime guarantee I think this is well worth it. They also come in a variety of colours so you can tailor it to the look of your kitchen. We have the teal one but there are blues, volcanic red, almond and granite to name but a few.
When I got married, over 30 years ago! I was given two Le Creuset casserole dishes in vivid volcanic orange. Well it's been a rough ride at times but the marriage and the dishes are still intact apart from losing a lid along the way. The casseroles not mine!
Le Creuset are in my opinion," la creme de la creme" of cookware .The firm was founded in 1925 in Fresney le Grande, in France of course, and are now sold all over the world and are justly famous for being efficent , long lasting and flipping heavy!
The Secret is in the mix!
The casseroles are made from cast iron with a secret recipe of a mix of metals which produces a casserole which disperses the heat evenly and keeps hot for a long length of time. Each pan or casserole is unique as the sand mould used to produce it is broken after the molten metal has been poured into it from the cauldron called in French "Le Creuset" It is then "fettled", yes that's right "fettled", we use this word a lot in Lancashire and it means to be sorted out or fixed so your casserole is fettled by having any rough edges or burrs smoothed off. Can you imagine the conversation? "Bonjour Jaques, ave you fettled les casseroles ?,non, well urry up !" After that they get two coats of enamel fired at 840 degreesC which gives the inside the almost never stick property and the they are off to be sold round the world at rather large prices, but now you why.
My casseroles
I have the 18cm and the 22cm and they are still in daily use, I use them for stews and casseroles, rice and soups, in the oven, under the grill on the hob, on gas on electric rings and ceramic and they never disappointed me. They are good looking enough to go straight to the table and,although available in other colours, for me the rich, volcanic orange is the only colour choice, it just shouts home cooking and comfort The handles, which are integral, are comfortable and easy to use, (use oven gloves), important while moving a large hot casserole. The lids are tight fitting which means that cooking liquid is not lost and the contents burnt. Le Creuset advise a top temp of 190C in the oven for casseroles with the black phenolic lid knob and suggest low to mid temps for optimum cooking. Check the lid knob occasionally as the screw which holds it can work loose thus creating a large clang as the lid falls to the floor.
The larger casserole holds 3.3 liters and weighs 3.8kg it can easily feed 6-8 hungry people and the smaller 18cm holds 1.8 litres and weighs 2.5kg and feeds 2-4 people depending on how hungry you are!The weight can be a problem for some people so this is a factor to keep in mind.
The enamelled inside surface makes them easy to clean, I tend to just soak mine for ten mins and then hand wash but you can put them in the dishwasher if you wish.
They have had a hard life and have lived for 15 years with us on our own boat and as I have often cooked on various boats for a living, they have, where possible, come to work with me. One lid got badly rusted from being stored incorrectly in a salty bilge, but that was entirely my fault and the manufacturers are so sure of their product that they come with a lifetime guarantee.
So if you are looking for a pan or casserole that can go from hob to oven, from grill to table. Can go in the freezer and the dish washer , save up for Le Creuset, they are worth it. My niece is getting married next year and some Le Creuset pans and casseroles will be her wedding present from me and the Captain, that is how much I recommend them!
Available widely and lots more interesting info on Le Creuset .co.uk
Thanks for readind my review also posted on Ciao under splishsplash.
I'm a little bit of a food snob and very choosy over the utensils, pans and pots I use in the kitchen. I am by no means a budding chef but I enjoy cooking for my friends and family. Le creuset is a house hold brand name but with a touch of luxury and one of my families favourites. My gran has this very pot; bought for her many years ago and still looking just as robust and unmarked as the new ones. No wonder they offer a lifetime quarantee.
The design has hardly changed, there just many new colours on the Market. I like this pot because it is heavy and sturdy. This is because it is made from cast iron. The French pot is four and a half quart, it measures 11inches by 4.7 inches. It has a homely feel about it and when I place it on the table using two oven gloves wrapped around the two handles I think it envoked the image of a hearty well cooked meal. The enamel finish makes the pot look attractive and makes the pot easy to clean and prevents food sticking and becoming baked on. #The tight fitting lid keeps flavours in and keeps warm for hours.
The pot can stand up to severe amounts of heat, you can freeze it and it's dishwasher proof.
The pot can be used in the oven or on the hob and cooks your food equally throughout, making the food more tastier. I use my pot for stews, baking, risottos, cooking vegetables and sauces. I can get about 5 to 6 servings out of one pot. Definitely worth the money.
This review may also appear on ciao.
Le creuset is a household name, and for good reason. My mother has always had one, which I assume she has had since the dawn of time, and I am sure will be passed down to me in her will. Unfortunately my sister managed to break the unbreakable, and damage the enamel on my step mum's le creuset casserole by using it to make popcorn in. It was about twenty years old, but this is young for a le creuset, so I suggest that you never use yours to make popcorn. The point I am trying to make though, is taht unless you do something really silly in them, these casserole dishes will last forever, and to prove it they usually come with a lifetime guarantee.
They are excellent for cooking stews and casseroles in, but I definitely don't stop at that - I have made jam in ours, and virtually any meal that I cook for more than about three people it gets used. When I cook risotto for example, it is so much easier to do it in the big le cresuset where I can put the lid on and let it simmer away on a gentle heat, and not worrying about it spilling over the sides. The large casseroles can hold nearly ten litres. The thick cast iron and enamel finish is not only durable, but it creates a very constant heat, meaning that food is cooked evenly, and if you start off frying onions in the bottom they won't stick and burn like some stainless steel frying pans.
Yes, the le creuset is very expensive, coming in at £138 pounds last time I checked, although they do have sales, and there are outlet stores, so it is possible to get a bargain. They will last you literally a lifetime though, and you will love cooking in it. Having had one at home I simply missed it too much, and had to have one. Save up, ask for it as a wedding present or a combined christmas and birthday, do whatever, but when you have one, I promise you will never think you have wasted your money.
My 16in Cobalt Blue Le Creuset casserole dish was a recent birthday present, for which I am extremely grateful! Already it has proved to be an amazing addition to my kitchen.
I was spared the eyewatering expense of purchasing this myself thanks to the fact it was a gift, but these typically retail for around the £60. However, I do know from previous research that if you shop around- particularly online you may be able to bag yourself a significant discount. I suppose whether you think it's worth the price tag is entirely dependent on how much you value good quality kitchen equipment, which this undoubtedly is.
The brilliant thing about this pan is that it is made out of cast iron, meaning that it can easily be used on the hob and in the oven- one right after the other if necessary. For example, I used it to brown some sausages on the hob, before adding other casserole ingredients and transferring to the oven.
The pan is heavy, despite it's diminutive size, but I don't find this to be a negative- rather it is quite reassuring, if that makes sense! It reinforces the fact that it's a excellent quality product made with decent materials.
After making the casserole, I left it to soak for a little while to loosen the cooked on food, but other than that, it was a doddle to clean...so I'm told... I left the washing up to my boyfriend!! Just remember not to use wire wool or anything similar when you're scrubbing, you'll do the pan no good!!
The Le Creuset Round Casserole should be in any kitchen cupboard: Useful not only for casseroles and roasting in the oven it's great for the long slow simmering of home made soups keeping the food warm on the table once made.
The casserole dish is made to an extremely high quality and is made from very durable materials. With both an oven proof body and handle this item is great for a general all purpose cooking. Large enough to make dinner for 4 this dish suits both families and students who are wishing to cook simple meals together.
With the sound quality of the materials there does come one of the two drawbacks, that this dish is heavy without food in it, which can prove difficult when taking it from a low oven or down from a high shelf.
Le Creuset have brought out the whole range in about 9 different colours (Believe me the excitement when I found that little gem) making it a great range to add to which ever kitchen style/colour you have. The average price for casserole pans of that size and indeed my own is circa £80 - Yes it is pricy, but I would say great value for money as mine has been going years and shows no sign of fading out just yet (Fingers crossed)
With this in mind the superb quality of all Le Creuset dishes makes this casserole a great staple for your kitchen and I would highly recommend it so long as you are willing to pay a bit more for the quality.
An exellent and versatile dish. You can brown things off in it on the hob, then transfer straight to the oven for cooking. It's also great for pot roasting. Pretty pricey, but worth the money as I expect mine to last me for years. You can tell the quality by the weight, but it can also make it tricky to dry up as it's so heavy. I'm not sure whether you're supposed to, but mine goes in the dishwasher with no problems! I've burnt things a couple of times and it's super easy to clean with a non scratch scourer and a bit of washing up liquid. Great choice of colours with a nice finish. It holds the heat really well, which is why it cooks so well, but gets really hot and takes forever to cool down, so make sure you handle it carefully. It's a great all rounder.
My family got smaller, one by one they left home, sometimes coming back and flying off again, so I really needed a smaller roasting pan for the Sunday Roast. I did try using a casserole dish I had, but it always stuck so I decided to use my Amazon vouchers earned on Dooyoo to treat myself to a Le Creuset casserole dish, whilst they were on a half price offer.
My daughter had a large range of these beautiful saucepans and casserole dishes, and although I knew they were heavy I decided I could manage to lift the small size out of the oven without too much effort.
Choosing your Le Creuset is like buying a fashion item, the colour depends on your kitchen colours, what else it has to tone with etc. There is the traditional orange colour and then le Creuset brought out many other choices, I really don't like the blue one, and I think the white is not a very sensible colour as if food burns on it will soon look scruffy, my choice was the cerise colour, although it is more a deep red. The casseroles are in many sizes from 16cm to 34cm in increments of 2cms. They are made of cast iron, and fired at temperatures of 840°C.
The super smooth enamel finish of Le Creuset cast iron is durable and hygienic. Enamelled cast iron is just as efficient for traditional slow simmering as it is for searing - the choice of use is yours. It has the ability to retain heat efficiently, and this can be used to your advantage in lowering settings for both stovetop and oven cooking. At the table, a covered dish will keep food hot for second servings.
Chilled foods can benefit too. Cast iron can be used to keep cold food cold. A short time in the refrigerator will cool a dish sufficiently to make it the ideal server for a chilled fruit salad on a hot summer's day. Le Creuset cast iron cookware can be used on all heat sources. Gas, electric solid or radiant plates, vitroceramic glass, induction, and ranges fired by gas, oil, coal or wood.
*My casserole*
I decided to buy the 18cm round casserole, larger enough for a small roast for the two of us or even three people and a nice size for casseroles. I have cooked venison several times in my casserole and it ends up so tender, roast meats cook to perfection too. There are two handles and it is 9cm in depth. It does contain 3 pints of liquid, but that is very full and not practical as it will boil over! The only downside I feel is the weight and it weighs a hefty 2581grams, over 2.5 kilos! And that is empty. Before buying a large size I would advise people to consider how heavy it will be when full and if you can lift it easily from an oven depending on the height. I have had mine about 3 years now, the inside is perfect and a few fat splashes have burned onto the outside but not badly, so it still looks really good.
The lid has a plastic type of knob, called phenolic, and the instructions are clear that you don't use at higher than Reg 5, new knobs are available if you do melt or crack it! It will be very hot when removing from the oven so an oven cloth is needed. They supply 4 little hard plastic pieces that fit over the sides so the lid can be stored up side down and doesn't scratch the surface.
*Instructions for use*
The recommendations for care and use are stated in the booklet supplied and apply to all Le Creuset enamelled cast iron ranges, whether the inner cooking surface is black, light coloured (sand, white, almond) or non-stick.
Before using remove all labels. Wash the pan in hot soapy water, rinse and dry thoroughly. Pans with enamelled cooking surfaces are now ready for use and require no further preparation. Non-stick surfaces should be wiped with cooking oil to condition them. Your dishes will keep looking good from the hob to the oven, from the oven to the table and from the table to the dishwasher, although I usually wash mine my hand. Always allow to cool before plunging into water, and if food has stuck on, leaving it to soak for a little while in warm soapy usually loosens it making it easy to clean. Never use metal cleaning pads, a soft brush or nylon pad is usually all it needs.
You can buy a special cookware cleaner to polish your Le Ceuset and make it look like new, I haven't done that so far, but may at some point!
*Cooking with Le Creuset*
Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Medium and low heat will provide the best results for the majority of cooking, including frying and searing. Allow the pan to heat gradually and thoroughly, as this will give the most even and efficient cooking results. Once the pan is hot almost all cooking can be continued on lower settings. Use higher temperatures only for boiling water for vegetables or pasta, or for reducing the consistency of stocks and sauces, but I find I always lower the temperature and it will keep boiling. High temperature should never be used to pre-heat a pan before lowering the heat for cooking because cast iron retains heat so well that if a pan is overheated in this way it will contribute to poor cooking results, sticking and discolouration of cooking pan.
We are being encouraged to protect the environment and cooking this way you can turn the heat down and so will save yourself money too!
Currently the recommended selling price is about £62.00 but Amazon have them for under £50 in some colours and differing prices depending on the supplier so it ids well worth shopping around. I was lucky and got mine for £30.
*Do I like my Le Creuset?"
Yes I do, very much. I have had 3 years use and by that I mean used at least once a week if not more often. It is still in great condition, but I do take care to follow the instructions. It was expensive even at half price, but I believe I will get value for my money. All the food I have cooked has been delicious, I did initially have a few problems when searing meat for casseroles that the flour formed a layer on the base, but when you follow the instructions properly it is fine!
You can bake puddings and even cakes in the casserole dish, providing you grease and flour it well, the cake will turn out when cooled slightly. All in all a great buy.
There is a lifetime guarantee for Le Creuset enamelled cast iron cookware, covering faulty workmanship and materials where the product has been used in normal household conditions, but not for normal wear and tear.
I even received a form and sent off for a free cookbook, which was an added bonus, as it was worth £14.99!
I LOVE my Le Creuset casserole! We were bought it as part of our wedding present by my Mother in law 14 1/2 years ago(only decent thing she has ever done!-but that's another story!)
I first came across these beauties in 1984 when I was invited to a (very posh) friends house. She started a chili on the stove top and then put it into the oven. I was blown away. It helped that it was the volcanic orange(the "correct" colour in my humble opinion). Orange is my favourite colour.
Anyway, fast forward to 1994 and the writing of the wedding list and the debate as to wheither it was too expensive to put on to the list. My husbands mother(BOO HISS) said she would buy some we got the large casserole,the milk pan ant the large frying pan.
I have since added to my collection but the original ones are still going strong. The handle on the casserole gets very hot and takes ages to cool after being in the oven so please take care, but that aside, no other downsides.
I was recently told that there are Le Creuset outlet stores in the Mac Arthur Glen shopping outlets(Cheshire Oakes is one-not sure of the others sorry)
The handles of my pans are wooden but the newer ones have been changed and are now dishwasher proof.
All in all I think these pans are a great investment. True, they are NOT cheap but they do go on and on and (unlike lots of us!) keep there looks! Perform well and add style and class to any kitchen.
Once you have taken the plunge and invested in your first piece of Le Cruset cookware it will be hard to ever return to buying the run of the mill pots and pans that are on offer today.
Le Cruset is legendary, handcrafted in France since 1925 it has to be the most versatile and durable cookware on the market.
John Lewis has a marvellous cookware department, well organised with many high quality brand names on display.
The design of the Le Cruset casserole dish attracted me straight away, I was looking at one from the `Graded blue` colour range, a rich and elegant dark blue . The dish has two grab handles and a snug fitting ridged lid which is vented.
One thing that took me by surprise was how heavy the cast iron dish felt, I then grasped the idea of how useful that would be for slow cooking, the thick cast iron would retain and spread the heat evenly.
I was considering the 20 cm size, plenty large enough to make a casserole for 3 or 4 people.The sale price was £57.75.
The advantages weighed heavily in its favour, you can cook in the dish, it is oven proof, it is safe to put in the dishwasher and would look attractive on any dining table.
The casserole dish was my first experience of Le Cruset, excellent to use for cooking stews, pot roasts, casseroles and soups.
I have added a set of three saucepans and a grill pan to my range now and i`m sure they will be one of the best investments I have ever made.
Le Cruset have an extensive range of products which includes: Stoneware, 3 ply Stainless cookware, silicone bakeware and tools, toughened non stick frying pans with glass lids and whistling stove top kettles.
Le Cruset cookware is suitable for all heat sources and comes with a lifetime guarantee.
Le Creuset make a large variety of cast iron cookware. All of it is expensive but made to last and last and last. Ours is bright orange (volcanic) and they come in many other colours too.
We got our casserole dish as a wedding present thirty five years ago and it's still going strong. Nowadays they cost around £75-85 new.
It is worth looking at the prices in France if you are over there with your car. We had a look and they are about a third cheaper there. Don't try and bring one back on the plane because the excess baggage that you pay will make you cry! :)
The double handled top make this casserole easier to handle but because it is cast iron it holds the heat and they can't be handled from the hob or oven without good oven gloves. Try it at your peril.
The lid has a stay cool bit to clip on, this works when I can find it in the kitchen 'This will come in handy for something drawer', usually we rely on the oven gloves.
The size of this casserole means that you can feed a lot of people from it, which we used to do regularly. Now the kids have left home I often make the same size meals in it and freeze the left overs. (That makes for good economy unless you have a husband like mine who thinks it is fundamentally wrong to send a pot back to the kitchen with something in it.)
The insides are enamel coated, so they are easy to clean. Unfortunately they are easy to mark too. Wooden or nylon utensils are a must and even so the inside will still end up looking less than pristine over the years. The outside of our dish is marked as well, the enamel is chipped, but that might be because I dropped it on the dog and it bounced off him onto the doorstep.
The dog now hates the colour orange!
I love my Creuset pans and both my children have them as well. My daughter purchased hers second hand from eBay. (She was so delighted with them she made her Dad put a special rack up.) She says she feels like a proper cook now!
The main problem, perhaps the only big problem, is the weight of them. Anybody who is a bit frail or arthritic would not be able to handle them, particularly when full. I know I will finally have to admit I'm past it when I can't get the thing out of the oven. However in the thirty or so years I have until then (please God!) I will carry on enjoying my friendly, lived in looking Creuset.
16cm-34cm / Ideal for casseroles, stews, pot roasting and perfect for preparing soups and rice dishes, even for baking / The essential kitchen classic from Le Creuset, suitable for all heat sources.


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Wiley Rein's Weinberg says Obama win marks resurgence of aggressive regulation
Will President-elect Barack Obama's win usher in a period of aggressive climate regulation? How can the Clean Air Act be used to push Congress to act on climate? During today's OnPoint, David Weinberg, a partner and chairman of the Environment and Safety Practice at Wiley Rein, discusses the impact of Obama's election on energy and climate policies and the interaction between federal agencies. Weinberg also explains how the face of K Street will change in response to the Democratic majority and the Obama win.


text: This guy was drafted 19th overall in the 2011 NBA Draft, then again, that years draft are full of underachievers and late pick gems, Tobias Harris, Kenneth Faried, Isaiah Thomas. I mean, I know we got Valanciunas but look at Tobias Harris' achievement as a Magic. This guy plays like an allstar, if he keeps this going for a full season next year, he will be a likely candidate for the allstar game and Most Improved Player of the Year. Imagine if we got him, he would look good alongside DeRozan and Gay but then who's gonna play center? Bargnani? Gray? Don't want to change history, what's done it's done, we are lucky to get Valanciunas but now he's suffered a neck injury, probably done for the season.


text:
At least one in five hiring managers hit the internet and looks at social networking websites to help research possible job candidates.
Online job site CareerBuilder.com completed a survey of 3,169 hiring managers, with 22 percent of them saying they check on Facebook and MySpace when looking into job candidates. Just two years ago, however, only 11 percent of employees looked at social networking sites before making a decision.
More than one-third (34 percent) of hiring managers dismissed possible candidates because of what they found on their profiles. About nine percent who do not look on the web sites plan to beginning do so in the future.
Job employers are becoming increasingly concerned about photos, video and written information of young people and their encounters with alcohol and recreational drugs.
But while what they find on the internet can disqualify candidates, looking on Facebook or MySpace also can help determine if a candidate is qualified for the job.
A general rule of thumb -- which obviously has been easily forgotten -- is that if you have anything you don't want publicly viewed, it should be published in "Friend's Only" mode on social networking sites.


text:
I noticed on page 14-15 of the latest manga for Naruto, Chapeter 610, that the Juubi shows a strange reaction to Madara's and Obito's contrast in deciding what to do with the Juubi. The thought came to mind, its plausible to say that in Kishi's mind Obito/Madara are controlling the Juubi through the tube-like link connected to their backs. So isn't it right to say that The Juubi is either displaying, or better, reacting to the conflict in desicions and mindsets between the two?
I say the Juubi is reacting, and Kishi is planning to set the Juubi loose soon. But let me know what you think. Is the Juubi going berserk soon, or is something else happening? I'll leave the picture here for speculation. It is the bottom right panel.


text:
Today we look back on one of the most impressive come back wins in club history which came almost 10 years ago when the Fire visited the Kansas City Wizards at Arrowhead Stadium on April 26, 2003.
While the team was destined for their first and still only MLS Supporter's Shield that season, they hit early bumps in the road under new head coach Dave Sarachan (photo right), drawing their first two matches of the season (1-1 vs. New England and 0-0 at D.C. United).
PERUSE: TrueCar Player Registry
Early in this one, things didn't seem to get any better as Preki's free kick found Igor Simutenkov in the 25th minute before the naturalized U.S. international's corner was headed home at the back post by Jimmy Conrad in the 38th to give KC a 2-0 halftime lead.
"The only [halftime] adjustment we made was to challenge them," Sarachan told the Chicago Tribune. "We asked them if they were going to hang their heads or do something about it."
The challenge was met just after halftime when Orlando Perez sent a blistering left-footed effort from just inside 30 yards out past Tony Meola in the 53rd minute.
Twelve minutes later Andy Williams would bring things level, receiving a pass from Perez on the left before right-footing his effort past Meola from just outside the box.
* Ralph's match-winner was the first of his Fire career and one of 11 he would go on to score in his MLS Rookie of the Year campaign.
"I'm glad I gave the team the lift it needed and it gave me the confidence I needed too," he said post-game.
* The win was also the first of Dave Sarachan's tenure as head coach and pushed the side on to that year's Supporters Shield, still the only time the club has taken the honor.
* This marked just the second time in club history the Fire came back from a two-goal deficit to win in regulation. The club has achieved that feat just three times in a total of 470 regular season matches.
The Others: Chicago Fire 4, Dallas Burn 3 (May 24, 2000), Chicago Fire 3, Colorado Rapids 2 (August 23, 2009)
* The game was just the second of current Fire captain Logan Pause's career. Pause, DaMarcus Beasley and Carlos Bocanegra are the only three active players left out of the 23 that played on the day...
CHI – Zach Thornton; C.J. Brown, Jim Curtin, Carlos Bocanegra, Orlando Perez; Evan Whitfield, Logan Pause, Chris Armas ©, DaMarcus Beasley; Andy Williams (Kelly Gray 87'), Rodrigo Faria (Damani Ralph 65')
KC – Tony Meola ©; Diego Gutierrez (Dario Fabbro 71'), Nick Garcia, Jimmy Conrad, Jose Burciaga Jr.; Chris Klein, Preki, Carey Talley; Eric Quill (Kerry Zavagnin 67'), Igor Simutenkov (Chris Brown 62'), Josh Wolff (Bo Oshonyi 82')
Scoring Summary
KC – Igor Simutenkov (Jimmy Conrad, Preki) 25'
KC - Jimmy Conrad (Preki) 38'
CHI – Orlando Perez (unassisted) 53'
CHI – Andy Williams (unassisted) 65'
CHI – Damani Ralph (Andy Williams) 70'
CHI - Evan Whitfield (caution) 43'
KC - Carey Talley (caution) 44'
CHI - Carlos Bocanegra (caution) 50'


text:
Hello Crucial m4 Owners,
Seems there is new firmware out for the Crucial m4 series of SSDs.
Some notes from the Crucial site:
Release Date: 09/25/2012
Firmware for the Crucial m4 2.5" SSD is being updated from version 000F to 010G.
The m4 is updatable to this new firmware starting from any previous version in a single step.
Do NOT use any other m4 firmware update for your 2.5" SSD such as the 01MG firmware for the mSATA form factor.
Version 010G includes the following changes:
* Improved Trim response time
* Improved power-on-to-ready time (known as POR, or TTR for Time-to-ready)
* Improved resume-time from low power modes, and improved reliability of warm reboot
* Improved power consumption by disabling HIPM (Host Initiated Power Management)]
I have a pair of m4s (a 256GB and a 512GB) in my system. The last firmware update went smoothly for me. Has anyone tried this 010G version yet?
Edit: Updated title to reflect new 040H version


text:
It's a Memorial Day Weekend like no other
By Mark Newman / MLB.com
Phillies ace Roy Halladay threw a perfect game.
Angels first baseman Kendry Morales led the Angels to a win over the Mariners with a walk-off grand slam -- and then broke his lower left leg jumping onto home plate in the typical celebration scene.
Indians starting pitcher David Huff took an Alex Rodriguez liner off his head and was carried off on a stretcher, a horrifying moment for many. Huff was OK after tests.
Memorial Day Weekend 2010 is already different than any before it. You could have been on a boat, on a beach, at a barbecue or in a foreign land and it would not have mattered much. It is truly a year of Baseball Everywhere with unprecedented portability for live Major League Baseball, thanks to MLB.TV and an MLB.com At Bat app that travels with you all over.
This is how so many baseball fans came to find out about the remarkable events of Saturday around the National Pastime. Many were tipped off by tweets that came across their Twitter feed. You grilled, you swam, you regaled at family picnics, you traveled, and yet you were right there to find out about the events, one by one, each more mind-boggling than the other.
It became a story in itself, the story of Saturday, May 29, 2010.
Part of that was the way the story was told, the way it was discovered. We were all over the place for this holiday weekend, and yet connected so tightly.
Buster Posey made his much-anticipated 2010 debut for the Giants. He ripped an RBI single in his first at-bat.
Asked if he was nervous, Posey said: "A little of both. Mostly excited. There's a few butterflies. But I think that's pretty normal. I'm ready to get the game going."
Carlos Silva, to the dismay of fans in Minnesota and Seattle, suddenly was 7-0 for the Cubs. No Cubs pitcher had started a season 7-0 since 1967. He had just thrown seven scoreless innings, striking out 11 and walking none, continuing to dominate on an All-Star course. Behind him, the Cubbies blanked their rivals from St. Louis, 5-0.
"This is as good as I've seen him throw," Cubs manager Lou Piniella said. "He's had some good games this year, but stuff-wise, changing speeds, good fastball, breaking ball -- today was as good as I've seen him throw all year."
In Cincinnati, a full house at now-supercharged Great American Ball Park saw the Reds pound six homers and crush the Astros, 12-2. All of a sudden, the hot Reds were 10 games over .500 (30-20) and two games ahead of the Cardinals in the National League Central.
There were many such fascinating developments, but these freakish stories seemed to keep coming -- steadily requiring your attention as you may have felt that first summer breeze. The National Pastime called you, no matter where you were.
The Indians somehow rallied and won that game at Yankee Stadium long after Huff's departure, and we all heard together that Alex Rodriguez actually drove to the hospital after it was over in hopes of visiting Huff. But we also heard that Huff wasn't there; he had been back at the ballpark. A-Rod, we heard, called Huff on his cell.
Then we saw Huff actually jump on his @DHuff11 Twitter page around 7:30 p.m. ET and tweet his status to everyone, something you would not have seen in any Memorial Day weekend before.
"Everything is good," Huff tweeted. "It was a little scary but I'm out of the hospital now and with my family. Thank you all for your concern and support."
An hour later, he added: "I'd like to thank the Yankees team doctors, our training for making sure I was OK. I'd also like to thank the NY security staff for taking care of my family, they were amazing. Finally, to A-Rod, contacting me on his way to the hospital, one class act."
On top of everything, there was that one moment when you heard from someone that Halladay was perfect through six down in Miami. Then perfect through seven.
Then if you weren't already watching it, you were watching the Live Look-In on MLB.com. You were perhaps glued to MLB Network. Phillies third baseman Juan Castro made a sweet stop on a Jorge Cantu smash to third and got the first out of the eighth, and when Halladay motioned thankfully to Castro at that point, you knew this was real.
It was Halladay, and it was not hard to imagine him carrying on. He did. Castro ranged to his left to snag Ronny Paulino's grounder and threw to Ryan Howard for the 27th and final out of the game, and there you were -- wherever you were -- enjoying some goosebumps with your holiday gathering. It was the 20th perfect game in Major League history, and already the second in the past month, following Dallas Braden's gem for Oakland.
"It was awesome," Halladay said. You were watching his on-field postgame interview with Sarge Matthews of the Phillies broadcast crew, hearing the pitcher give full credit to his backstop. "I can't say enough about the job [Carlos Ruiz] did today mixing pitches."
At almost exactly that time, 9:15 p.m. ET, the Angels e-mailed a statement that made it clear Morales' injury was worse than imagined -- not your basic embarrassing sprained ankle. The emotions were all over the place on this day as a fan. It read:
"WHO: Angels first baseman Kendry Morales sustained an injury to his lower left leg at home plate at the conclusion of today's game after hitting a game-ending grand slam. He was carted off the field on a stretcher and taken locally for X-rays. Morales will be placed on the 15-day disabled list with a corresponding move to be announced.
"WHAT: X-rays taken today revealed a fracture of the lower left leg. It was determined that surgery will be required tomorrow (May 30th) with Dr. Phil Kwong performing the procedure (Foot & Ankle Specialist with Kerlan-Jobe Clinic). No timetable has been set for a rehab schedule or his return."
You watched the scores. You enjoyed the rest of your Saturday. You prepared for more Memorial Weekend fun, wondering perhaps what it might be like when Ubaldo Jimenez and Tim Lincecum start opposite each other on Monday.
This is a long weekend, and it is a baseball weekend. That is true this year more than ever.
Mark Newman is enterprise editor of MLB.com. Follow @MLB on Twitter. This story was not subject to the approval of Major League Baseball or its clubs.


text:
Town Square
"Palo Alto is no college town. . ."
Original post made by stanfordstudent, Stanford, on Sep 6, 2007
Comments (4)
a resident of Greater Miranda
on Sep 6, 2007 at 1:06 pm
stanfordstudent, you are exactly right! A prior occupation had me visiting hundreds of college towns. I have seen few like this one, where there is a spoken and unspoken barrier existant between the town and university. I don't know what drives this, but my guess is that there is a certain "preciousness" to Stanford's culture that is somewhat exclusionary (after all, Stanford is still young as a prestige school, so it flaunt this nouveau prestige in a weird - but rather predictable - way.
That said, Palo Alto has a significant minority of citizens that are willing to create a commission to keep other people from trodding non pretty on autumn leaves before they dehydrate into a papery brown (I'm exaggerating :) - the popint being that there is a kind of faux exclusivity about this place, too, mostly brought about by the same phenomenon that Stanford suffers from - a kind of "nouveau riche-ness" that loves to wallow in its unexpected good fortune.
I expect that this will change as both communities continue to mature, rid themselves of the inferiority that drives positioning for exclusivity, and learn to relax within the gift of their bounty, or accidental bounty, as the case may be.
Old wealth doesn't cry out for attention the way new wealth does. Everything will change.
a resident of Midtown
on Sep 6, 2007 at 1:31 pm
I am always impressed by the arrogance of those who think that Palo Alto has any particular importance vis a vis Stanford. PA exists, because Leland Stanford developed his farm into a university...it is not the other way around. PA was developed in response to Stanford. The little town called Mayfield was independent, until Mrs. Stanford decided she wanted it incorporated into PA.
Stanford is a large campus, thus it is not necessary to have an urban college-town feel in PA. Stanford is a MAJOR economic engine for PA, though. If Stanford gets a cold, PA will get pneunomia.
Arama, I don't know what "commission" you are talking about, but I sure hope you fail. It sounds like a "faux" commission to me.
a resident of Greater Miranda
on Sep 6, 2007 at 1:55 pm
Happy in PA, haha - - it "is" a faux commission - you missed my joke - - probably because you're too happy :) I agree with you about PA staus, relative to Stanford, but Stanford itself is far too serious, and still suffering from some inferiority relative to east coast universities, even though it is their equal. "nouveau status" will work itself out...
a resident of Another Palo Alto neighborhood
on Dec 26, 2012 at 12:09 pm
Hey Arama- you mentioned that you used to have a job that allowed you to travel to different universities frequently...that sounds interesting...I'm just curious about what it was you used to do...?
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text:
Many of you camp when you go riding. What camp stove and cookset do you use when traveling on your bike? Why did you pick that model over any other?
I just have to ask. Thanks.
Many of you camp when you go riding. What camp stove and cookset do you use when traveling on your bike? Why did you pick that model over any other?
I just have to ask. Thanks.
Current Ride: 1995 K75 Standard
Past: 1978 Yamaha XS 750, 1976 BMW R60/6
My kids got me a Walmart "Black Granite" non-stick cook set for Christmas a bunch of years back when I got back into camping. It was cheap and packs small. Not as light as some of the backpack stuff, but has been durable and the non-stick coating is still in good condition. I don't cook much while camping, so it has mostly been used to boil water for oatmeal and coffee, though I have done eggs/sausage a couple times. The lid/fry pan is small, so if doing pancakes, it takes a while, but for hotdogs or a burger it is perfect. Not sure what brand my stove is, as it was a garage sale find for $2. It screws onto the small LP gas canisters. Again, not as small or light as other options, but fuel is easy to find anywhere (K-mart, Walmart, any campground, etc.) and I ride a K1200GT with the 49 liter trunk, so tiny and feather lite isn't always needed. If my wife camped with me, or I had to carry everything myself (back packing), I'd get different gear. For motorcycle camping, this works well.
The temptation is to get the smallest/lightest/newest thing out there. I have buddies with 2,3,4 stoves, tents, whatever. I still look at tents even though I have 4 in my garage. Each one has helped me learn what I want/don't want in a tent. The reality is I camp 3-4 times a year, so do I really need the "perfect" tent, or can I be content with what I have? Look at how often you will use it, what conditions will you use it in, and how many are you going to be cooking for. The Walmart purchase might be right for you, or maybe something from Campmor or REI might better suite your needs. Just depends on you.
I used a Coleman Dual Fuel (gasoline or Coleman fuel) stove for over 20 years. It finally had a valve break. I recently found another one like it - new condition - so bought it. I use gasoline straight out of my auxiliary fuel tank most of the time. No fuel to haul, special canisters to find, or any of those complications. It cooks fine too.
Paul Glaves - "Big Bend", Texas U.S.A
"The greatest challenge to any thinker is stating the problem in a way that will allow a solution." - Bertrand Russell
I use a small one burner pocket rocket type stove that I bought from Amazon for 8 dollars. it's made in China but works amazingly well. with settings from "simmer" to "Saturn V"
The hot spot on it is kinda small so I don't use a large pan. I usually try to use one of those ceramic lined coffee cup type things you can buy at wal mart back in the camping section for cheap.
Jetboil works for me.
My cooler is a little bigger now...
ride what you've got; enjoy the ride!
Reid - Stone Ridge, NY - BMWMOA #69187 - Turbo Fluffy Motoclub - IBA #50182
Rather than replying with what I carry, I'd like to know how you intend to use a camp stove. what works for my purpose might not work for yours.
What works for you might also work for me. I have never camped with a motorcycle before. Your opinion is important. That is the reason for asking why you picked one stove or cook set over another. On top of that, I figure I can learn from others.
I don't plan to cook a 4 course meal, if that is what you are asking. Of course there is always back packing food.
I have used that in the past. Beyond that, maybe, instant oatmeal or bacon & eggs in the morning. Hot dogs or burgers or maybe soups or stews for the other times.
I only have to cook for one. My cat refuses to go for a ride, and my wife has no interest in motorcycles.
Current Ride: 1995 K75 Standard
Past: 1978 Yamaha XS 750, 1976 BMW R60/6
I use an MSR whisperlite stove and an MSR Alpine cook set because this is what I already had for backpacking. I generally use it to heat water for coffee, freeze-dried dinners or to make pasta dishes or soups. I don't carry a fry pan for more "exotic" meals, but use it for breakfast and dinners. I like it because it's compact and lightweight, will burn any kind of fuel - though I always carry white gas, each component is small and can fit in nooks and crannies in the saddlebags, is rugged and heats water pretty quickly. The main thing I don't like about it is it takes time to cool down so you can't pack it too soon after cooking breakfast. I generally eat first and let the stove cool while I pack and it gets packed last. My cookset is two nested pots and a top. I cook in one and eat in the other and can pack smaller items (coffee cup, utensils, lighter etc) in the pots.
My Smugmug
Purchased in the mid '70s and still working. This stove hooked me on liquid fuel stoves.
When I started hiking on my own, I purchased an MSR Whisperlite
Much lighter than the 8R, but difficult to simmer. This is only a drawback to those who want to cook rather than just boil.
I picked up at a yard sale, as a backup, a vintage Svea 123
Most recently, I acquired an MSR Dragonfly, similar to the Whisperlite, but able to simmer and designed to burn several fuels rather than just "White" Gas.
The biggest advantage of liquid fuel stoves to MC campers is that they can burn pump gasoline. Some recommend using it only occasionally, due to additives, and some are designed for it. They do need to be pre-heated before cooking, so there is a learning curve v.s. liquified gas stoves (butane, propane, etc.).
I have no experience with alcohol or solid fuel stoves. I have seen Sterno used, but am told it is very difficult to boil water in quantity.
Justin in Somerville, MA
Lots of bicycles
I'm still using the MSR Model 9 stove that I bought new in '73. It has always worked fine, including some fuels that were not recommended, and boils faster than my son's new MSR Dragonfly. The Dragonfly is a nice stove but clogs more easily and is harder to maintain. I still have the original MSR (Sigg) fuel bottle that came with it although I've replaced the cap and/or gasket a few times. The instructions were in the bag with it; they're clean because this might be the first time I've ever opened them up.
If you look closely you'll see I have two more spare O-rings for the coupling of the fuel pipe to the pump, the main point of failure/leaking on this rig (they're on the J-hook at the neck of the fuel pipe). I've replaced two already, so . ..maybe another 40 years to go.
Dave in Vermont
'81 R100 hack
I can't wait to read what others are using.
Current Ride: 1995 K75 Standard
Past: 1978 Yamaha XS 750, 1976 BMW R60/6
I use a Trangia Alcohol burner. I've two burners, one in the full trangia kit and another with a clickstand for those times I need a second burner.
Burner close-up
Dinner (two burners, no waiting)
Clickstand with wind shield on the right
Prior to the Trangia stove I was using a Coleman Exponent Xtreme stove. It initially required the use of Coleman Powermax gas canisters which were not common. They eventually went extinct. I understand you can purchase an adapter that allows the use of other gas canisters. Before the Xtreme stove I was using a Coleman Peak 1 Apex multi fuel. I stopped using it the day a pot of boiling water slid off the burner and very nearly wound up in my lap.
In over 40 years of backpacking and 25 years of motorcycling, I've only ever boiled water for freeze-dried food, oatmeal, tea, or cocoa. As such, my pots are pretty much pristine. The freeze-dried food isn't necessarily boring either with what is available these days (or if you make your own).
Ever since I got one of the original Jetboil systems, I haven't touched my older MSR DragonFly or MSR WhisperLite stoves. The Jetboil, delivers 2 cups of boiling water in 2 minutes without having to worry about preheating fuel or leaking fuel seals found with the older MSR products.
As mentioned earlier, the MSR stoves can produce a flame like a space shuttle launch, but also take a while to cool off. I'm a big fan of the MSR range of products, yet find the Jetboil stove to be very convenient for short backpacking trips or motorcycling.
2009 BMW R1200RT (Shaun), 2004 MINI Cooper S (Gromit), 2006 BMW X3 (Wallace)
The MSR model 9 was their first, I think, probably designed by Larry Penberthy who founded MSR and introduced around '72 when MSR got started.
Yes the pot tips over very easily - - the folding struts that form the pot stand are way too small and were made larger on later models.
And yes it is incredibly loud, sounds like a space shuttle launch. . . .wakes up the whole campground but puts out a TON of heat. Surprisingly it doesnt use much fuel, about the same as my son's new dragonfly. It simmers very poorly (note the can top, which is used under an aluminum pot to spread the heat for 'low' cooking). But it boils fast and, like an AK47, is simple by design and entirely field-serviceable. I carry a little loop of steel guitar string in the bag for cleaning.
I suspect mine has lasted for 40 years because other campers tend not to borrow it, like a bike nobody else can start. Since it looks and sounds homebuilt they think it will explode, or else they've seen me tip over a big pot of something boiling.
In answer to your original question, the kind of stove you may want really DOES depend on what kind of cooking you'll do. When traveling on a motorcycle (or backpacking, or cycling), I take the minimum and the MSR works perfectly for that purpose--I bring one aluminum pot that the stove fits inside, a lid, potgrips, a mug, bowl, small hunting knife, and spoon. If you're creative you can make a pretty nice meal with a very small stove as long as it produces enough heat. Alcohol stoves can be the size of a mug, but they take forever to boil anything.
I would not choose my MSR for family camping, a big tuck-in breakfast with a large cast iron skillet, etc. It produces plenty of heat but is an awful cooking platform. My advice is to go to a restaurant for the big meals, but cook very simply in camp. . . .when the weather turns bad, you are half frozen and just want to hit the sack, it is nice to be able to make a hot drink or boil up some noodles (or oatmeal, etc). The newer MSR stoves are ok for bigger pots, since the cooking platform is more stable.
If I have a little extra space, I'll add a small cast iron skillet (in a simple cloth bag, since it will get sooty in the fire) and spatula, which opens up the possibilities for campfire cooking (don't use your aluminum cooking gear in the campfire!). A SMALL skillet will still work on most camp stoves. Pack light and be creative.
Dave in Vermont
'81 R100 hack


text:
Cricut® Project Center
VIEW ALL projects
Ghost T-Shirt with Create a Critter 2
paula_bee (21 Projects)
Project skill level: easy
Project time: 30 minutes to 1 hour
Project tags: Fashion Wearables Halloween
A cute t-shirt perfect for Halloween!
Save project as a favorite 23 Faves
- Create a Critter 2
- Fabric
- Heat 'n' Bond
- Iron
- T-shirt
- White Fabric Marker
STEP-BY-STEP How-TO INSTRUCTIONS
Step 1
Cut fabric of your choice and heat 'n' bond to sizes you will need for your images. Then adhere heat 'n' bond to the fabric following manufacturer's directions.
Step 2
Use Create a Critter 2 and your fabric selection to cut the ghost image and its layers with your Cricut machine. I cut the base image from black fabric, the base-shift image from white fabric, the layer image from orange fabric, and the layer-shift image from another white fabric. This ghost was cut at 6" and is on an adult large t-shirt. I had the best results using these settings: blade depth-6, pressure-5, and speed-2.
Step 3
Remove the paper backing from the cut image and position on the t-shirt. Using your iron, adhere the images to your t-shirt one layer at a time, following the manufacturer's directions for the heat 'n' bond.
Step 4
Using a white fabric marker, trace around the edge of the black pirate hat. This helps it stand out agains the black fabric and also provides a little more detail on the hat.
Related Projects
Published on October 19, 2012 by NadiaHerbstMcConnell Flag Comment As Inappropriate
Published on October 19, 2012 by NadiaHerbstMcConnell Flag Comment As Inappropriate


text:
SKU:14066Artist:Compatible Figures:N/ACompatible Software:DAZ Studio, PoserInstall Types:
SKU:14066Artist:Compatible Figures:N/ACompatible Software:DAZ Studio, PoserInstall Types:
- Daz Connect
- Install Manager
- Manual Install
- Daz Connect
- Install Manager
- Manual Install
This product is in these bundles
Legends, Magic And Heroes... Dreamlight's Legend Of The Stone Keeper is a detailed prop that will instantly send you back in time to an era filled with legends, magic and heroes. Inspired by the TV-Series Legend Of The Seeker, it's versatile and detailed enough to work with close ups as well as wide shots. Legend Of The Stone Keeper comes ready with a breathtaking DAZ Studio light set, based on the bestselling Light Dome PRO and Studio Light PRO technology - ensuring that no matter where you aim the camera, you'll get professional and great looking lighting straight out of the box. Now, you tell the story!
What's Included and Features
- DAZ Studio Version (Will load in DS 18.104.22.168 and above, including DS 4)
- Poser Version (Will load in Poser 6, Poser 7 and above)
- Textured OBJ version (can be loaded in any software that fully supports OBJ + MTL files)
- All promos made in DAZ Studio 3 with the included light set (Additional glow / bloom effects in Photoshop / The Gimp)
- Detailed unique high rez textures, ranging from 1024 x 1024 to up to 7000 x 3500
- Use of custom made Displacement Maps and Bump Maps add incredible realism
- Flat Main Floor, which makes positioning of your characters a breeze - especially with animation
- 14 DAZ Studio Camera Presets (16:9 screen ratio)
- DAZ Studio light set based on the bestselling Light Dome PRO and Studio Light PRO technology with sun light, sky lights, ambient lights and bounce lights optimized for this particular scene
- Single 260,000 polygon prop
- Skydome with a custom made 360 degree panoramic backdrop
- Dreamlight Blog
NotesMay not render correctly in Poser 2012 due to shader differences. Works great in Poser 9, 8, 7, 6


text:
Shanti House
The only guest house in the old city. Mentioned and thanked in Lonely Planet. We currently have 3 rooms with attached bathroom and 1 with separate bathroom. Free pick up from bus or train. I am also available for city tours or other travel advice. you can learn cooking class it is free or costs.you can eat on the roof or in our room if a little peace was needed. All meals delivered. A tap on the door in the morning produced a delicious breakfast and pot of masala tea.Brilliant.
Availability & RatesTo view availability and prices please select dates and click 'Update Dates'
B&B Facilities & Policies
- Air Conditioning
- Free Breakfast
- Breakfast Not Included
- Ceiling Fan
- Credit Cards Not Accepted
- Self-Catering Facilities
- Laundry Facilities
- Meals Available
- Taxes included
- Tea & Coffee Making Facilities
- Towels Not Included
Cancellation PolicyThis property has a 1 day cancellation policy. Failure to cancel within this time will result in a cancellation charge equal to the first night of your stay.
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The guesthouse is very basic and small in side the old city, (just 4 rooms) but very clean and comfortable. The owner is very helpful and also a great guide. Possible to learn cooking, or you can use the kitchen to prepare your own food.
Shanti house is in the center of city, Junagarh fort-1.5 km,
bus station - 1.5 km, railway station- 1 km.we provide you free pick up from railway/bus station.
Located Near
Inside the Old City, near City Kotwali.