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Tommy Emmanuel
World renown guitarist Tommy Emmanuel is touring NZ during August 2015 and the good people at Gray Bartlett & NZEA Ltd have created a special offer exclusively for the Rockshop.
Rockshop 2 for 1 ticket offer
Hamilton – Wednesday 19th August
Auckland – Thursday 20th August
Wellington – Friday 21th August
Sorry South Island people the Christchurch show has almost sold out, so we are unable to extend this offer there
Rockshop 2 for 1 ticket offer
To purchase tickets simply click below
*minimum of 1 ticket purchase (to get one free) & a maximum of 25 tickets (per individual purchase) is available under this offer.
Tommy Emmanuel Biography
Emmanuel was born in Australia in 1955. He received his first guitar 1959 at age four, being taught by his mother to accompany her playing lap steel guitar. At the age of seven in 1961 he heard a young Chet Atkins playing on the radio. He vividly remembers this moment and says it greatly inspired him.
By the age of six, in 1961, he was a working professional musician. Recognizing the musical talents of Tommy and his older brother Phil Emmanuel ( their father created a family band, sold the family home and took his family on the road). With the family living in two station wagons, much of Emmanuel's childhood was spent touring Australia with them, playing rhythm guitar, and rarely going to school. The family found it difficult living on the road; they were poor but never hungry, never settling in one place. His father would often drive ahead, organize interviews, advertising and finding the local music shop where they would have an impromptu concert the next day. Eventually the New South Wales Department of Education insisted that the Emmanuel children needed to go to school regularly.
After his father died in 1966, the family settled in Parkes. Tommy eventually moved to Sydney where he came to be noticed nationally when he won a string of talent contests in his teen years. By the late 1970s, he was playing drums with his brother Phil in the group Goldrush as well doing session work on numerous albums and jingles. He gained further prominence in the late 1970s as the lead guitarist in The Southern Star Band, the backing group for vocalist Doug Parkinson. During the early 1980s, he joined the reformed lineup of leading 1970s rock group Dragon, touring widely with them, including a 1987 tour with Tina Turner. He left the group to embark on a solo career.
Throughout his career he has played with many notable artists including Chet Atkins, Eric Clapton, Sir George Martin, Air Supply, John Denver, Les Paul, Edgar Cruz, Martin Taylor and Doc Watson.
In 1994 Australian music veteran John Farnham invited him to play guitar next to Stuart Fraser from Noiseworks for the Concert For Rwanda. Emmanuel became a member of Farnham's band. He had previously been a member of Farnham's band during the early 1980s and featured on the album Uncovered.
Emmanuel and his brother Phil performed live in Sydney at the closing ceremony of the Summer Olympics in 2000. The event was televised worldwide with an estimated 2.85 billion viewers. When performing together the pair sometimes share and play just one guitar with each having one hand free.
In October 2002 he was invited to perform the Australian folk song "Waltzing Matilda" at a service at the Washington National Cathedral held for the victims of the Bali bombings.
In December 2007 he was diagnosed with heart issues and was forced to take a break from his hectic touring schedule due to exhaustion, but returned to full-time touring in early 2008.
In late January 2010, after the 2010 Haiti earthquake earlier in the same month, Emmanuel announced that he would be auctioning off three guitars, that he personally played and owned, on eBay, in order to raise money to donate to UNICEF in Haiti.
Tommy is currently a resident of Nashville
In November 2014, Tommy signed a new management deal with Nashville-based ABI.
In 2015, he announced the formation of his own record label, CGP Sounds.
In June 2010 Emmanuel was appointed a Member of the Order of Australia (AM)
In 2012, due to his virtuoso status and dissemination of the "fingerstyle" method of guitar picking, the Commonwealth of Kentucky and Governor Steve Beshear awarded Emmanuel the state's highest honor - the Kentucky Colonel title. The fingerstyle method began in Northwestern Kentucky and was pioneered by Merle Travis. Emmanuel has regaled audiences worldwide with this method, and is generally considered to be the world's best.
Chet Atkins commented that Emmanuel was a "fearless" fingerpicking guitar player, and awarded Tommy and three others (John Knowles, Jerry Reed, and Steve Wariner) the "Certified Guitar Player" title.
Musical style
Emmanuel's fingerstyle technique shown at a June 2006 performance at the City Stages venue in Birmingham, Alabama, USA.
Emmanuel has said that even at a young age he was fascinated by Chet Atkins' musical style (sometimes referred to as Travis picking) of playing bass lines, chords, melodies and harmonies simultaneously using the thumb and fingers of the right hand, achieving a dynamic range of sound from the instrument. Although Emmanuel's playing incorporates a multitude of musical influences and styles, including jazz, blues, bluegrass, folk and rock, this type of country fingerstyle playing is at the core of his technique. While Emmanuel has never had formal music training, and does not read or write music, his natural musical ability and intrinsic sense of rhythm has gained him fans from all over the world. As a solo performer he never plays to a set list and uses a minimum of effects onstage and he usually completes studio recordings in one take.
His main stage guitars which he plays on his solo shows are made by Maton an Australian guitar manufacturing company. He usually travels with two custom Maton EBG808 TE models and one TE1 model, both of which are Tommy Emmanuel artist signature models. He has been playing Maton guitars for most of his career and is somewhat of an ambassador to the company due to his long-standing association with the brand.Emmanuel has come to be known for the battered and worn-down appearance of his guitars. This is a result of his dynamic, energetic playing and percussive techniques; one of his signature performances, for example, involves striking the whole body of the guitar in various places with his hands or a drummer's snare-drum brush to emulate the sound of an entire percussion kit.
Emmanuel usually keeps one Maton EBG808 in standard guitar tuning (E-A-D-G-B-E), while he tunes his second Maton EBG808 to D-G-D-G-B-E (G6 tuning) and his TE1 to C♯-F♯-B-E-G♯-C♯. He generally uses 0.12 gauge (light) strings on one EBG808 and 0.13 gauge (medium) strings on the second Maton EBG808 and on the TE1. This allows him to quickly change tuning by swapping between guitars during a show if needed, rather than spending time onstage retuning one guitar.
Emmanuel can often be seen curling his left-hand thumb around the neck of the guitar onto the fretboard to play certain notes rather than using only his fingers to play, contrary to how a classical guitarist would play, but usual for jazz and country guitarists. He frequently plays common three-finger chord shapes with just two fingers. He commonly uses a thumbpick, a flat pick (plectrum), his fingers or a combination of these in his playing, a style known as hybrid picking. Amongst his trademark rapid virtuosic licks and cascading harmonic progressions, he can also often be seen using a technique which imitates an electric guitar's vibrato system on his acoustic guitars; by pressing the palm of his right hand against the sound board of the guitar near the neck joint, while maintaining forward pressure with his left hand on the top of the headstock, the guitar neck slightly bends away from the body and consequently affects the pitch of the strings to achieve the desired sound.
Association with Chet Atkins
As a young man in Australia, Emmanuel wrote to his hero Chet Atkins in Nashville, Tennessee. Eventually Atkins replied with words of encouragement and a longstanding invitation to drop by to visit.
In 1997, Emmanuel and Atkins recorded as a duo and released the album The Day Finger Pickers Took Over The World, which was also to be Atkins' last recorded album before he died. Emmanuel and Atkins appeared together on The Nashville Network's 'County Christmas' in late 1997 and on that occasion Atkins stated about him: "He is one of the greatest guitar players I've ever seen." Atkins gave Emmanuel the guitar on which Arthur "Guitar Boogie" Smith recorded "Guitar Boogie", one of the foundation performances of the blues guitar world, and a regular feature of Emmanuel's shows.
In July 1999, at the 15th Annual Chet Atkins Appreciation Society Convention, Atkins presented Emmanuel with a Certified Guitar Player award, an honor Chet personally bestowed to only four guitarists. This award gains its fame from being bestowed by Atkins himself, a widely recognized leader in guitar music. The award states: "In Recognition Of His Contributions to the Art Of Fingerpicking." Tommy performs at the Chet Atkins Appreciation Society (CAAS) in July each year in Nashville.


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Gyakuten Saiban: Yomigaeru Gyakuten Cheats :
This page contains Gyakuten Saiban: Yomigaeru Gyakuten cheats list for Nintendo DS version. Now we have 2 cheats in our list, which includes 1 easter egg, 1 secret. We hope information that you'll find at this page help you in playing Gyakuten Saiban: Yomigaeru Gyakuten on Nintendo DS platform. If you didn't find needed cheats put request or ask question about this at special section of the game. Also you can subscribe on all new cheats that we'll find for you in the future!
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by Wert Morre Aug 17, 2010
If you insert Gyakuten Saiban (GBA) in the GBA slot when you turn on "Gyakuten Saiban: Yomigaeru Gyakuten" you can skip straight to Episode 5 (Yomigaeru Gyakuten) without having to finish Episode 4. |
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1. billesley1 (billesley1)
can anyone tell me if the tag NICK is a level 2 tag with NAME as it's level 1 tag (as Family Historian says) or a level 1 tag ?
Mike Fisher
2. Louis Kessler (lkessler)
NICK is a level 2 tag under NAME which is its level 1 tag. It is one of the personal name pieces that also include NPFX (name prefix), GIVN (given name), SPFX (surname prefix), SURN (surname) and NSFX (Name suffix).
3. billesley1 (billesley1)
Thanks , the program I am using (PediTree) uses it as a level 1 and I am trying to move my information to Family Historian that uses it as a level 2 under NAME as you state.
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On May 10, 2012, Hope Kirsch, Esq. will be presenting with Wendy Shepherd, M.A. & P.I.:
Rights, Advocacy and Law: Empowering Families to Make Child-Related Decisions
This presentation is designed to help parents and mental health professionals better understand how to advocate for children in educational and other settings.
Time: 5:30 – 8 PM
Time: 5:30 – 8 PM
Location: 12753 N. Scottsdale Road, Scottsdale AZ 85254 (behind the JCC)
Dinner is available at $5 for non-members.


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BBQ Rice and Beef Roundup
This came from Rice-a-Roni.It's a great comfort food.
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Bacon Cheeseburger Rice
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Cheater's Louisiana Dirty Rice or Rice Dressing
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Lot 91: A Chinese yellow jade censer and cover, 19th or 20th century
Chinese Ceramics and Asian Works of Art Including the Peter Arlidge Collection of Song Ceramics
by Dreweatts & Bloomsbury
15 November 2016
Newbury, United Kingdom
Live AuctionSold
Looking for the realised and estimated price?
Description: A Chinese yellow jade censer and cover, 19th or 20th century, the circular body well carved with taotie masks and with animal head and ring handles, supported on three mask feet, the pierced cover with three ring handles and coiled dragon, 12.5cm wide x 11cm high x 8.5cm deep -1 19/20?? ??????


text: This Is The Ugliest Picture Of Michael Phelps You Will Ever SeeKate Bennert7/08/12 1:45pmFiled to: Media MeltdownsMichael PhelpsOlympicsOlympics 2012london 20129EditPromoteShare to KinjaToggle Conversation toolsGo to permalinkOh, look, it's Michael Phelps. Seeming extra pasty. Slate nicely followed the trail this week as a set of terribly executed Olympic-athlete stock photos became a meme and a scandal.Were the photos a mistake, an effort to paint American athletes as flawed, or just a case of bad photography? What say you?AdvertisementThe World's Ugliest Photograph of Michael Phelps [Slate]Reply9 repliesLeave a reply


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Trembling with suppressed excitement, my mother is taking in the view - gleaming marble, Moorish frescoes and terracotta tagines, each containing a different exotic unguent. "This is amazing!" she breathes. If this is how she responds to the hotel bathroom, what's she going to say when she sees the rest of Marrakech?
Trembling with suppressed excitement, my mother is taking in the view - gleaming marble, Moorish frescoes and terracotta tagines, each containing a different exotic unguent. "This is amazing!" she breathes. If this is how she responds to the hotel bathroom, what's she going to say when she sees the rest of Marrakech?
We'd been planning our little holiday for some time. Quite how long I only realised when my mother revealed that it had been 10 years since she'd last stayed in a hotel (we have had holidays, honest, just not in hotels...). She has always wanted to go back to her birthplace, India, but health and mobility problems have ruled that out - too far, too hot, too scary. Marrakech seemed a suitable alternative; accessible in four hours, and exotic enough to give her a taste of the mysterious East without being overwhelming.
I flirted with, then dismissed, the idea of staying in one of the stylish new riads that are springing up in the old city - private houses that have been converted into luxurious lodgings for visitors. After all, if you're only going to stay in one hotel every decade, you might as well make it a fabulous, expensive, famous one. La Mamounia is a sumptuous, old-fashioned anachronism. In the era of the hip hotel, it's a glitzy, elegant Rolls-Royce, ticking along impeccably, its 1920s heritage all buffed and gleaming.
Our rooms, each the size of a small bungalow, had interconnecting balconies, with what must be one of the world's greatest views. In the foreground, the mandatory azure swimming-pool, surrounded by formal gardens stretching into the distance. In the background, the snow-capped peaks of the High Atlas mountains. "I'd be happy just to sit on my balcony for four days," sighed my mother.
I wasn't having that. Despite the fact that the journey to breakfast across La Mamounia's hushed marble halls was further than Mum normally walks in a day, I was keen for the two of us to hit the souk, a five-minute walk away (but mysteriously, as we were soon to discover, a 10-minute cab ride). The labyrinth of interconnecting markets which uncurls from the main square is, of course, one of the city's must-sees, but as I learned on an earlier visit to Marrakech, if you don't stick to certain rules, you run into trouble. On no account should you let one of the self-appointed guides who swarm around the various entrances to the souk attach himself to you - you'll be propelled into various stalls owned by his "brother" or "cousin" until you are handing over great wodges of cash just to get rid of him. Don't stop and browse unless you're sure of what you're looking for and roughly how much you want to pay for it. And don't pay the first price the merchant asks for - haggling is expected.
This is all very well for hardened travellers, but not so easy when one of your party is a friendly and conciliatory elderly lady who hates to make a scene, and also suffers from mild agoraphobia (literally: fear of the marketplace). "Don't stop, don't look at anyone, smile politely and keep walking," I hissed, steering her away from the jewellery stand where she was sighing: "Oh aren't they gorgeous" over a pair of 25p earrings.
With the gypsy/boho look in fashion at the moment, the souk is full of temptation - wide leather belts , chunky necklaces, embroidered kaftans and scarves - all at a fraction of British prices. The problem is, with miles of narrow alleyways lined with stalls selling fairly similar products, how do you stop and browse without being sucked into the vortex of salesmanship?
A pair of bejewelled patchwork cushion covers caught my mother's eye. "I want them," she hissed to me. "How much are they?" I asked. The merchant quoted a price. I translated for Mum. "Twenty pounds!" she exploded. "Not on your nellie," and she turned on her heel, as smartly as someone using a walking stick in a confined space can do. Unbeknownst to her, she had executed the most persuasive bargaining gambit possible, and I successfully argued the price down to half that amount. It could have been even less if she hadn't interrupted negotiations with a stage-whispered: "I don't mind paying up to ten pounds, dear!"
Our confidence up, we threw ourselves into the fray. Most of the stallholders speak basic English, but my equally basic French was helpful, and my mother added a pleasing note of confusion by throwing in the odd word of Spanish, Italian or Tamil. "Mi bambino," she would say proudly, pointing at me. I've always believed my mother was rather exotic-looking; certainly she was by Ipswich standards, a stately, 5ft 10in Anglo-Indian who always wore dark glasses and dressed in black. Nevertheless, in Marrakech she might as well have been A Passage to India's Adela Quested. We were immediately identified as English.
The souk is an exhausting environment, not just because of the salesmanship - if you prevaricate over a kaftan it will be jammed down over your head while you wriggle indignantly - or the pressures of haggling, but the absence of anywhere to sit down for a rest. We developed a brilliant ploy. When my mother started to look wobbly, I would zone in on a stall with a comfy chair in it. While I perused his goods, the salesman would politely offer my mother a seat. When she was refreshed, we moved on. Once, when she was really beat, we headed for a carpet shop, and she had a proper rest. There's a salesman near the spice market who is probably still re-folding his rugs.
We emerged from the souk with several bags full of bargains (or ethnic tat, depending on your perspective), and settled at a table on the terrace of a French-style café at the edge of the Djemâa el-Fna to watch the passing show. Marrakech's market square is basically a wide, open space, filled with people trying to make money out of you. There are henna artists and drum troupes, snake handlers and monkey-keepers, men selling dried fruit and nuts and fresh orange juice, each vociferously laying claim to your custom.
From a seat, the square becomes far less stressful. As we sipped our mint tea, old men limped by leading even older donkeys, their carts piled high with everything from shoes to satellite dishes. One donkey struggled by with a single gravestone strapped to its back. We saw Berber women with tattooed faces, old men with impossibly pointy hoods and slippers, and farmers with live turkeys slung round their chests like bandoleers.
"So, does it remind you of India?" I asked her. "No, not at all," she replied. "The colours are different, the heat is different, the people look different and they're dressed differently. And there are no cows." Oh well, bang goes that little fantasy. One thing that did remind her of her India, though, was the prevalence of barouches - horse-drawn carriages that are used by local people as well as by tourists. "We called them gharris - my mother used to take me shopping in one. I hated it!" she remembered. For some reason, I instantly made it my mission to get her into one before we left.
The next afternoon, after furtive consultations with La Mamounia's staff, the hotel's gleaming carriage was put at our disposal, its horses taller and more magnificent than the dusty municipal nags. Now this is the way to see Marrakech, particularly when you don't get around so well on foot. We trotted through the narrow alleys of the kasbah as bikes and mopeds streamed around us, glimpsing the reality of everyday life for the medina's residents. Mostly we were ignored, but occasionally we'd meet a barouche coming in the opposite direction, and there'd be an impasse, and lots of shouting, while my mother shrank down in embarrassment. A party of Japanese tourists passed us in four carriages, the women with faces wrapped in scarves like Michael Jackson as though they feared contamination. When we arrived back at the hotel, after an enervating canter down the dual carriageway, my mother's face was positively aglow.
The next morning was hot enough for sunbathing, and I spent a couple of hours by the pool. Before I went, Mum warned me to put some sun cream on, but I hadn't brought any. "Go buy some!" she said. "I'm a big girl," I snapped back. In the afternoon, I returned to the souk on foot. Cut to dinner that evening - a lavish banquet laid on for us in La Mamounia's traditional Moroccan restaurant - and I'm limping on blistered feet, my face and chest a livid shade of puce. My head is thumping, my stomach churning. Not the best state in which to be faced with a gastronomic extravaganza which begins with twelve Moroccan salads, followed by pastilla (a layered pie made with pigeon, almonds and sugar), tagine of chicken and preserved * * lemon, whole roasted shoulder of baby lamb, and sweet pastilla to finish.
Somehow we made it through the meal, though the arrival of a belly-dancer almost finished us off. The earth seemed to stop revolving as this beautiful maiden, her tassels shaking inches from our noses, danced for us. Admirably, my mother's face remained frozen in the same rictus of polite encouragement that I remembered from so many of my school plays.
We returned to the Djemâa el-Fna on the last night for a very different kind of dinner - a buffet affair in a cheap backpackers' hotel featuring tagines of bony lamb and chicken served at worryingly tepid temperatures. Perhaps it was a mistake to rely on that eight-year-old Rough Guide.
If the main square is confusing by day, it's giddying by night. The roads around it seethe with people and vehicles, smoke hangs above the outdoor food stands, and there's a frenzy of drumming and wailing pipes. A group of beggars targeted us on a side-street, encouraged by the fact that I gave one of them a coin. Hemmed in by her pals, we made our painfully slow progress down the street, while they plucked at our clothes. "Now that did remind me of India," Mum gasped, when we finally emerged from the chaos.
We spent another very pleasant couple of hours in a café, just sitting and looking, and I started to appreciate the pleasures of this slowed-down, miniaturised form of travel. If I had been in Marrakech on my own, the four days would have been packed with activity, with visits to hammams and gardens and trips to mountain villages. With my mother, an hour-long walk through the souk became a trek, an expedition, a triumph. I started to watch and listen, instead of exploring and doing. And we talked, more than we'd done for years.
I realised, when we were packing to go home, that I had brought four books, three magazines and an iPod for a four-day holiday, while my mother had brought nothing, content to sit on the balcony, soaking up the view of a lifetime, and listening to the birds. (She finally caved in and borrowed a book on the way home, which explains why a seventy-something lady came to be reading The Bitch Goddess Notebook on a recent BA flight).
While I discovered the joys of slowing down, my mother found that she was starting to speed up. "I've done so much more than I ever thought I would," was her jubilant assessment of her performance at the end of the trip. In fact each of us notched up a small triumph. I managed to get her into a horse-drawn carriage for the first time in 60 years. And she was able to say: "I told you that you should have worn sun cream."
Tracey MacLeod flew to Marrakech as a guest of Aspire (0845 345 9096; www.aspireholidays.co.uk).
Fly to Marrakech from Heathrow or Gatwick on GB Airways (through British Airways: 0870 850 9 850; www.ba.com) or from Heathrow on Royal Air Maroc (020-7439 4361; www.royalairmaroc.com); some stop en route. Atlas Blue ( www.atlas-blue.com) flies from Gatwick.
La Mamounia (00 212 44 38 86 00; www.mamounia.com) is on Avenue Bab Jdid. Doubles from 2,300 dirhams (£142); breakfast 250 dirhams (£16) per person.
Moroccan National Tourist Office: 020-7437 0073; www.visitmorocco.com. The seventh edition of the Rough Guide to Morocco was published in October, price £13.99.


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You're registering for Minnesota Permit to Carry with Mind Sight. The cost for this course is $120.00. To register, please complete the information below.
Event Location: Burnsville Training Center 13953 West Preserve Blvd #201 Burnsville, MN 55306
Processing your registration. Please do not click the Back button of your browser or click the registration button again.


text:
Happy Birthday, Miley Cyrus!
By Drew Mackie
The USA. has an additional reason to party: It's Miley Cyrus's birthday. The teen pop superstar -- born Destiny Hope Cyrus, known to many as Hannah Montana -- turns 18 today, so we're taking a look back at her life so far, her major milestones and her transformation into one of the most popular girls in the world. So join the birthday party. After all, Miley has been going at it all November. As she told Access Hollywood, "I have a birthday month ... I do the whole month of November. Thanksgiving, cake -- [It's] all about me on Thanksgiving!"
RELATED: Watch a video of Miley discussing her birthday plans


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Article: |
Top Ten Tips for Mac OS X Con 2004 | |
Subject: | Better Apple Stores | |
Date: | 2004-09-28 08:28:10 | |
From: | derrick | |
Response to: Better Apple Stores
Agreed. In fact, if you can get over to the Palo Alto store, the whole downtown experience there is worth the trip. Plus, I really like that Apple Store. The SF store has the legendary staircase... and is of course in the heart of SF. Fun stuff! |


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Autumn Floral Inspirations Paper Placemats
Case Price: $66.95
Product Code: 311099
Autumn paper placemats showcase a beautiful floral arrangement of sunflowers and mums. These elegant placemats are made from medium weight paper and will coordinate wonderfully with our solid colored Burgundy and School Bus Yellow disposable tableware. Create a festive and memorable table setting for your guests with our bulk paper placemats.
© All Rights Reserved.
Size: Placemat Size: 9.75 inches x 14 inches (24.77cm x 35.56cm)
© All Rights Reserved.
Size: Placemat Size: 9.75 inches x 14 inches (24.77cm x 35.56cm)
Made In USA
Brand: Hoffmaster
Case Quantity: 1,000 Autumn Floral Paper Placemats
Inner Pack: 1,000 Paper Placemats
Packaging Type: Bulk. Not packaged for resale purposes.
Minimum Order: 1 Full Case. Not available in smaller quantities.
Product Reviews
Customers Reviews ()
Rating: Not Yet Rated


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- Prep: 5 min
- Cook Time: –
- Serving: 1 Serving
Intense flavors of citrus, passion fruit and herbs are in each sip of this lovely gin-based cocktail creation.
- 3/4 ounce Averna Liquore di Limoni
- 1-1/2 ounces gin
- 1-1/2 ounces passion fruit nectar
- 1 dash simple syrup
- 2 dashes Angostura Bitters
- Place a cocktail glass in the freezer for 5 minutes to chill.
- Place all of the ingredients, except for the bitters, into a cocktail shaker filled with ice.
- Vigorously shake the mixture for 35 seconds and then strain into the chilled cocktail glass.
- Top the drink with the bitters and then serve immediately.


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10 Aug 2011 | #1 |
Not able to view video file is IE9
the url (http://www.cognizant.com/futureofwor...id=four-forces) works fine in firefox ,chrome , IE7&8 . video is not displaying in IE9, can some one help
My System Specs |
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10 Aug 2011 | #2 |
Welcome to Seven forums dhinesh. Try installing rich Internet applications | Adobe Flash Player, I can play the vid in IE9. You will need to use IE9 32 bit, it's not supported in IE9 64 bit.
My System Specs |
10 Aug 2011 | #3 |
still i am not able to see the video in IE9 browser
hi Britton30
Still i am not able to see the video in IE9 Browser , i checked with multiple systems having IE9 , video is not displaying, we can hear only voice , i am using windows 7 and 32 bit OS . Tried installing the rich Internet applications | Adobe Flash Player, it did not worked can you share excatly what needs to be checked in IE9 browser , is it system dependent issue . your spontaneous reply is appriciated . Thanks Dhinesh |
My System Specs |
. |
10 Aug 2011 | #4 |
Did the Flash player not install or did it not play the video?
In IE9, click Tools/Internet options/Advanced and make sure the two items are checked as shown in the snip below. You'll need to restart IE9 and check the video again. |
My System Specs |
10 Aug 2011 | #5 |
I have IE9 also and I tried the link you gave above and the first time the video and audio worked but after that I got nothing except audio only. If I can figure it out I will post back. Personally I think its a compatibility issue with the website with IE9. Victor |
My System Specs |
10 Aug 2011 | #6 |
dhinesh I had the same experience as Victor described. I'm inclined to agree with him that the site is not made for IE9. As a science experiment, I've tried it in IE8 and it works fine.
My System Specs |
11 Aug 2011 | #7 |
Nice, Britton30!
Would compatibility mode in IE9 for that site accomplish the same thing? |
My System Specs |
11 Aug 2011 | #8 |
Dunno Mike, I'm not going back to IE 9, waiting for IE 10. In my experience IE's with odd numbers, 5,7, have been really bugggy and unfinished.
Compat mode might work. |
My System Specs |
12 Aug 2011 | #9 |
Greetings everyone. I tried enabling Compatibility Mode View in IE9 but it made no difference. The same site works perfectly first time but when the page is reloaded it does not work for me. Only the audio works the second time around.
My System Specs |
12 Aug 2011 | #10 |
Works great in Fx x64 8.0a1. Nice vid, BTW.
Maybe uninstall and re-install Flash? I'm running the Flash Beta 11-1. I'll try the Beta 2 again tomorrow when I vist, again, the sites broken by the Beta 2 Flash 11. |
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Archive for July, 2011
Video: Big Sean & The Roots – I Do It / Marvin Gaye & Chardonnay (Live On Jimmy Fallon)
Saturday, July 30th, 2011Big Sean, backed by The Roots, performs 'I Do It' and 'Marvin Gaye & Chardonnay' on Jimmy Fallon's show.
Props: NLL
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Saturday, July 30th, 2011Watch footage of Shady headlining the 2011 Osheaga Festival last light in Montreal, Canada.
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Saturday, July 30th, 2011While in Philly to shoot the "I'm A Boss" video, Ross and Meek hit DJ Cosmic Kev's Come Up show and talk about the song's remix, slated to feature: Jay-Z, Birdman, Diddy and Swizz Beatz.
Previously: Meek Mill 'Dream Chaser' Documentary (Part 2) (Video)
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Friday, July 29th, 2011New Jim Jones and Camron joint over Duane Darock production . Taken from DJ Haze's "Blood Is Thicker Than Water XIV" mixtape.
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Friday, July 29th, 2011Meek Mill talks about Philly and what it was like growing up in his city.
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Gucci Mane & Future – Freebricks (Mixtape)
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Friday, July 29th, 2011Off Curren$y's latest album "Weekend At Bernie's".
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Friday, July 29th, 2011Off SAS' Arms & Hammers.
Previously: Swollen Members ft. Souls of Mischief & Strong Arm Steady – Execution


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He doesn't want to force his way out like Modric
Gareth Bale – firmly in Real Madrid's crosshairs to reinforce its 2013-14 squad – has informed Tottenham that he wishes to leave the club at the end of the season. He has given his bosses the heads up with a view to leaving on good terms and not spoiling the club's plans.
The Welsh international does not want to take an aggressive stance the way Luka Modric did, when the Croat decided to stop training with Spurs and force the club to negotiate.
Bale has proposed a number of reasons why Tottenham should let him go. This is his sixth season at the club and, despite the fact that he has a contract until 2016 and is only 23 years old, he feels like he has completed a cycle. He wants to continue growing as a player at another club which can guarantee him better titles. Furthermore, in all of his time there, he has only won one League Cup (in the 2007-08 season).
Bale has racked up more individual awards than collective ones. His dream is to play in the Champions League every year. He was named the Football League Young Player of the Year in his first season. He was also named the PFA Players' Player of the Year in the 2010-11 season. However, his résumé is lacking titles, and Tottenham is unable to compete with the top English clubs.
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Thursday, February 10, 2011
No-fuss Bunya Nut Cookery
Family: ARAUCARIACEAE
It's the Season again, so keep an eye out for roadside stalls selling the cones.
We bought this one at Blackbutt last weekend. The sellers saw us coming and immediately changed the price - from $2.00 to $1.00! The people were tired of tending the stand, and just wanted to get rid of the 60-cone yield of their tree. This classic Australian food is ridiculously under-valued!
It is one of our best "bush tucker plants", and a great choice for people wanting to do environmentally friendly Australian permaculture.
This cone was 24cm long, 18cm in diameter, and weighed 3.5kg - a larger and heavier item than your head.
It contained 56 nuts.
Cones can be even larger than this, with up to 80 nuts. Under a bunya tree is not a good place to loiter, in the season. Neither is it a suitable place to park your car!
To gather the nuts, it is most usual, these days, to wait till the cone starts to fall to pieces. Fresh-fallen cones can be jemmied apart, however - and Aborigines used to climb the trees to collect unripe cones, whose tender young nuts are said to be an outstanding delicacy - sweet and creamy.
Aborigines also ate old nuts. They would to bury them (in their shells, in string bags) in the mud of creeks, to preserve them for later eating. They would dig them up again once they had sprouted. As with all sprouting seeds, this increases their vitamin content. Bunya seeds treated this way also developed a very offensive smell, which was passed onto everything that touched them - but were considered to be a gourmet treat. All who enjoy garlic will sympathise with those who considered that the subsequent bad breath was worth the taste sensation.
Modern cooks, however, might prefer to preserve their bunya nuts in the fridge This is said to sweeten the flavour, as also happened with the buried nuts, but presumably doesn't let them develop their full odour. Lovers of blue-veined cheese might like to try the burying option!
The nuts can also be frozen.
According to Wikipedia, their nutritional content is: 40% water, 40% complex carbohydrates, 9% protein, 2% fat, 0.2% potassium, 0.06% magnesium. They are gluten free. They have a healthy glycaemic index (GI) rating , variously measured at 50 - 75. By contrast, other tree nuts have 50-75% fat and under 20%carbohydrates. Bunya nuts have more in common with cereals than with other nuts.
The traditional "whitefella" way to cook bunya nuts is to boil them for 30 minutes in their shells, in salted water, having first cut or slit the shell, so it won't explode. Some would add salt to the water - and boiling them with bacon bones is a particularly delicious alternative.
The boiled shells are tough and fibrous. They are easier to peel than raw nuts, but not much. Long-nosed pliers, washed to kitchen-clean standards, are a useful tool.
Modern cooks have since invented may more complex, interesting and exciting ways of opening and cooking them, using such tools as secateurs, microwaves, blenders, bread knives, machetes, wooden blocks and a need for leather gloves. See the internet for a multiplicity of methods.
However, for those (like me) who just want to cook the things and eat them in various delicious ways without making heavy weather of the whole procedure, the old way is still the best.
So, you've got hold of a Bunya Cone.
What do you do?
Take care. Those prickly points are sharp!
The easiest way to get the nuts out is to wait until the cone starts to break up of its own accord.
Then you free them from their husks. A sharp knife helps you peel them back from the tip.
While they are still a bit damp from the cone (or have been saved in a plastic bag in the fridge, so they won't dry out), you hold them with one hand and tap them with a hammer to split the tips open.
This is best done outdoors on bricks or some such, and done rather scientifically so as not to damage the kernel. You'll notice that the nutshells have a seam down each side, and this is where you should hit. All that's needed is a gentle tap, to produce a tiny split at the point.
Then roast them for 30 minutes. An oven at 200° Celsius does the trick, but I imagine it would also work well as a campfire activity.
You'll notice that the splits in the shell increase as the nuts cook.
Give them five minutes to cool. (The now-crisp shell cools fast, the kernel only slowly.) Then hit them gently with a hammer again, concentrating on those side-seams.
Once you have the knack, which doesn't take long to acquire, you'll find the shell falls open into its two parts, and the nut can be lifted out whole.
You can eat it at once. It has a mild, slightly nutty flavour and a waxy-floury texture.
You can also subject it to a great variety of culinary processes - marinating, cooking in soup, or serving with a sauce or a dip are my favourites.
Many of our early settlers had a horror of eating anything their European forebears hadn't brought to Australia with them, so tended to undervalue this useful and tasty food. They even invented the myth that the little green shoot within the nut is poisonous. In reality, it is just as edible as the rest of the nut, and only adds to its nutritional value.
Growing Bunya Trees for Nuts.
Fresh seed germinates easily if kept damp. The plants grow best if subjected to ordinary good gardening practices - watering, mulching, and fertilising. Ordinary balanced fertiliser, as for veges, is best, (as for all Australian native plants of rainforest origin). Don't use special "native plant" fertiliser, as this may be too low in phosphorus for them
Young trees produce only male flowers, which are at the end of the branches. Then at around 15 years they begin to produce female flowers on the inner third of their branches.
They will produce more nuts if grown in groups. They are wind-pollinated, and this female-over-male flower arrangement is designed to prevent the female flowers from being fertilised by pollen from the male flowers of their own tree.
For more on Bunya Trees see Jan 2008 and April 2009.
55 comments:
- Sue said...
What a fabulous website with great, useful information that is easy to understand and follow.I have followed your instructions to get the kernel out the shell by roasting them and then using the hammer to crack the shell further which worked very well. Thank you very much for sharing your knowledge!
Sue, Sunshine Coast, QLD - February 13, 2011 at 12:45 PM
- Patricia Gardner said...
Thanks for the comment, Sue.
I tried a marinade of soy sauce, garlic and honey. The resulting nuts were very nice indeed in a stir-fry with brown rice.
Tell me if you come up with any good recipes!
Trish - February 17, 2011 at 11:16 PM
- chloe_random11 said...
Before I found your site, I boiled my bunya nuts then left them in my fruit dish for a coupla months while wondering what to do next, then decided to hit them with a hammer. Now the kernels are harder than the shells ... Thanks for the sensible info, I'll do it your way next season!
- May 9, 2011 at 7:36 PM
Hi Patricia, I purchased 3kg of bunya nuts off ebay for about $10kg with postage. I've had a go at boiling them. I found the best way to open them was to hold one with the point going away from my hand, boiling will split the nut at the tip.I put the nut on a bunched up tea towel to hold it steady.( I discover the tea towel idea after I nearly took off my thumb) I then got a big wide carving knife & vertically cut down into the nut then right through the tip if the nut, then turning the nut onto it's fat base, I put the blade of the knife across the top & pushed the knife down with both hands cutting it in half. It was then easy to pick out the kernel.Would be easier to understand with diagrams :)
I guess the Bunya nut would lend itself to any recipe that uses pine nuts, water chestnuts, chestnuts or potato. I would imagine one could make an interesting potato salad with the boiled nuts.
Marie - February 9, 2012 at 6:26 PM
- Patricia Gardner said...
Isn't it amazing what you can buy on ebay, Marie!
Thanks for the technique suggestion. Were you doing this with the nut still hot and wet, or did you wait for it to cool? (I am wondering whether the technique would be easier with a hot nut.)
Trish - February 12, 2012 at 1:58 AM
- Navimie said...
This post is great! The nutritional info is really useful too!
I've been boiling my nuts for half an hour (I tried roasting them but that didn't go well) but I would like to see if I can crack them and then roast them. I actually used kitchen scissors to get my nuts out - I put the point of the scissors into the soft point of the nut and then cut through it. I made a list of all the recipes I could find on the internet on my site on this post here, so I hope you guys can find something useful to cook (I was thinking of doing pesto with mine)
Oh, and I went looking for some HUGE cones, and the most I got out of one cone was 92! - February 20, 2012 at 5:08 AM
- Patricia Gardner said...
I wonder if 92 is a record? That's plenty of tucker from one cone, isn't it? And if your tree has 100 cones, like the one in Toowoomba which made it into the newspaper recently...
It's just as well they keep in the fridge!
I haven't tried pesto, but it sounds good.
Trish - February 23, 2012 at 4:53 PM
I was just given a Bunya nut because my friend didn't know what to do with it. There were 90 nuts in it.
Half are in the oven now. I will try boiling the other half. Thanks for the great info on how to cook them.
Dawn - February 25, 2012 at 7:46 PM
- Patricia Gardner said...
I hope they were delicious, Dawn.
Trish - March 6, 2012 at 6:22 PM
- Telen said...
i have stumbled across a bunya nut cone that has not yet begun to fragment. you mentioned the unripe nuts are a delicasey with a creamier texture, do i boil them just the same?
- March 25, 2012 at 12:22 AM
- Patricia Gardner said...
Yes, they need to be cooked just the same. You can boil them, or cook them in the traditional aboriginal manner which was to roast them. Of course it is more traditional to use a fire than an oven, but the oven works.
Trish - April 4, 2012 at 1:37 AM
- OzPolly said...
Great post, thank you. I'm always open to ANY different idea for opening Bunyas, but will have to wait until next season to try yours.
The basic profile of bunya nuts seems to be similar to that of chestnuts, similar amount of moisture, fat, protein and carbs. Rather than trying to use bunyas as a pine nut, with which they have little similarity outside of appearance, try using recipes for chestnuts.
My latest project has been dehydrating the nuts to grind into flour. Boiled (pressure cooker for 40 mins), dehusked in a manner similar to that described by Anonymous, dried and ground they make a light brown flour. The flour from the cooked nuts makes a beautiful pasta, replacing strong white flour at a rate of 1:2.
My first batch of nuts dried whole and unhusked has just cooled. Cutting off the tips with secateurs helps speed the drying, but it is still slow! I husked them at various stages of dryness and as could be predicted, the driest were the easiest to crack, but did not retain the milky whiteness of the fresher, less dry ones. The inner skin stains the nut, more staining the longer dried. I cant wait to see what if any difference it makes to the pasta using flour from the uncooked nuts.
Next thing to try is bunya flour scones, using a recipe originally for chestnut flour. I'll try flour from cooked and uncooked bunyas to see what, besides colour the difference is.
Again, thank you for the post! I didn't stumble across your blog until recently and I'm enjoy reading the back posts.
Peggy - April 9, 2012 at 10:13 PM
- Patricia Gardner said...
Nice to hear from you, Peggy.
And thanks for the extra ideas. I'll be interested to hear your future results.
Trish - April 11, 2012 at 1:06 AM
- Pavel Telepov said...
Hello, i want buy several bunya seeds to replicate in my country house .can you ship it to Russia ?
- June 11, 2013 at 9:05 AM
- Patricia Gardner said...
Hello Pavel.
I am sorry, but I do not supply plants. This blog is not an advertising site!
I wish you well with obtaining the seeds you want, and would like to hear how they grow in Russia, if you succeed in obtaining them.
Trish - June 13, 2013 at 6:00 PM
Excellent blog. Thank you for sharing your expertise. I have 3 bunya pines in the garden but never used the nuts. I can't wail till it fruits again! Warm regards from Argentina. Theresa
- July 22, 2013 at 7:29 PM
- Patricia Gardner said...
Nice to hear from you, Theresa.
Think of us over here in Australia while you are enjoying your bunya nuts.
Trish - July 26, 2013 at 1:37 AM
- FarmDiary said...
Our tree has mature nuts in the cones for the first time this year. Garden loppers (like big long handled secateurs) worked well for me after I had boiled the bunyas for 20 mins. The extra leverage with the long handles makes short work of it. I live in the border ranges south of Beaudesert Qld.
- January 18, 2014 at 7:16 PM
- Patricia Gardner said...
Excellent hint. Thank you very much.
Trish - January 21, 2014 at 1:31 PM
hi i have found a bunya nut and i was wondering if you could cook them over a stove?
- January 22, 2014 at 2:19 AM
- Patricia Gardner said...
Hi Indianna.
Anything goes!
I suggest you experiment, and find your own favourite cooking and opening techniques.
I was talking to a friend this week who has about 60 trees on his property. In the nut season he gives up buying potatoes and eats bunya nuts instead. He has made a guillotine out of an old machete, and he chops them in half before cooking, and microwaves them.
I'd love to hear how you went.
Trish - January 24, 2014 at 5:34 PM
Great site. thank you.
We just made a fabulous bunya nut curry. Make your usual favourite recipe and add the cooked/peeled half nuts near the end. Nuts stay moist and delicious.
Lighty fried pieces in garlic butter after they are boiled and shelled is yummy too.
I also make a bunya nut pesto. Follow pesto recipe but I always add a little lemon juice or even a very small amount of quality balsamic vinegar to keep mixture green. Parmesen cheese also suits this pesto - January 26, 2014 at 5:08 PM
My technique this year was to use a small drill and drill each near the tip (treated this way they do not explode when heated) - this can be done very quickly and so my cache is done quickly. Roasting next. I do these either under the grill by selecting roughly the same size nuts on moderate heat until they begin to lightly color. If you want you can turn them over and roast the other side though that is optional.
I cut mine in half with a large kitchen knife, some I have to hold with tongs so they sit still roasted side up - make sure of your cutting technique as you do need to put some down force into it. I found this to be quick and easy - 20 minutes and you are into hot juicy Bunya nuts or if you can beat the temptation you can put some in the fridge for later.
- January 26, 2014 at 6:43 PM
- Patricia Gardner said...
Thanks John, for another good cookery hint.
I find I haven't succeeded in microwaving them without getting tough nuts. Anyone got any good hints for success with a microwave?
And Cheryl, your recipes sound mouthwatering. I'll try the curry tonight.
Trish - January 31, 2014 at 7:56 PM
I was given a bag of these by a friend. I wizzed them with a large potato, 2 eggs, garlic and half cup of parmesean cheese. Into the frypan like pancakes....yummo!
- February 13, 2014 at 7:44 PM
- Patricia Gardner said...
Thanks for sharing. It sounds delicious.
I was given bunya nut pesto recently. I must admit that I didn't think it was as good as pesto made with pine nuts. owever, I was told that it also makes very good hummus, substituting the bunya nuts for the chickpeas. Must try that!
I find that my microwaving friend BOILS them in the microwave! He pours boiling water over them to submerge them, and cooks them for 12 minutes. (I had tried microwaving them with just a tablespoon of water in the bottom as I do with veges, and wondered how he could eat those hard, horrible things!)
Trish - February 14, 2014 at 4:43 PM
whats the best way to store cooked bunya nuts after they have been shelled
- February 15, 2014 at 10:44 PM
I live in the Blue Mountains NSW and have a Bunya tree and it had 9 cones, but all the seeds had no nut inside the shell. It does not have another bunya close by. Is it because it isn't fertilised or is the climate not right. Any ideas?
- February 23, 2014 at 5:23 PM
- Patricia Gardner said...
What a terrible shame, Andrew!
Yes, it would be because the (female) cones weren't fertilised by the male flowers lower down on the tree. Bunya trees can self-fertilise, as some of them have demonstrated, but it must require some tricksy winds at the right moment. Gravity is against them!
It does make the point that we need to understand our plants' needs. We can't save rare species by planting just one in our garden, as it may never have babies - and we can't count on edibles from a lonely tree.
Have you room to plant another? People tell me that they get fruit in 9 years, but the tree would have to be given a bit of mulch, water, and loving. The more friends it has, the better it will fruit of course, so perhaps you can persuade the neighbours to get into the act as well?
Best wishes.
- February 25, 2014 at 2:05 PM
- Jill Dyson said...
Am so excited a Facebook friend gave me a link to your blog! I found 6 cones this week and posted a photo asking if anyone knew how to cook them - and your blog has heaps of ideas. Thanks! Must get in quickly because the chestnut season is about to start here in the Southern Highlands NSW and I love eating them too. It does sound as though they need to be handled in a similar way. Cheers, Jill from FoodPath Tours
- March 21, 2014 at 3:39 AM
- Patricia Gardner said...
Nice to hear from you, Jill.
I've never eaten chestnuts, so for me it's only hearsay that they are alike. You'll have to tell me what you think.
(Many years ago when I lived in Tasmania, I bought chestnuts with the intention of eating them. Having no idea how to cook them, I didn't know about piercing the shell. My husband and I put them by the fire in the living room fire-place to roast. Picture us, shortly afterwards, hiding behind the chairs, as chestnut artillery bombarded the room! All enthusiasm for chestnuts was shocked out of us, and we never tried again.
In those pre-internet days, it was not so easy to find out how to cook some unfamiliar food.)
Trish - March 22, 2014 at 10:22 PM
- Caetano Medeiros said...
Hi, I've been in Australia for 7 years and I could never find Bunya Nuts to buy. Can someone help me please?
In my country I used to eat Araucaria Pine Nuts which are very similar to Bunya Nuts. I love it, and in winter you can easily find it.
I am craving for it. I had a look on Ebay and bush tucker shops, but nothing. Please, anyone that could help me to find. I don't mind having to travel miles to get them :)
Ruby. - August 3, 2014 at 4:35 AM
We have several Bunya Nuts if anyone wants them.
We are on the Sunshine Coast near Eumundi and our trees produce every January. I haven't tried cooking them before! - January 17, 2015 at 2:14 AM
- N. Stokes said...
Does anyone know the acidity/alkalinity levels of the bunya nut eaten after boiling?
- January 17, 2015 at 3:38 AM
Caetano - they are cropping now in January so that would be the time to look for them. I bought some yesterday from a local farmers market.
These are the first Bunyas I have ever tried. I should have looked up the cooking method first but being a bit impatient I put six in a saucepan of salted water and boiled them for ages, possibly hours.
After reading all the comments here I have opened one with a large knife and just eaten it. Nice. Might have been better hot and fresh. Maybe I have boiled them to death.
I have a group of gardening friends coming over next weekend and I will try serving some up for them to try. Oven is out of commission at the moment so boiling is the only option. Thanks for the info :) - January 17, 2015 at 11:02 AM
- Peter Ayre said...
I just fried some husked and halved nuts in a little bit of butter for about 7-10 minutes, fantastic.
- January 19, 2015 at 1:33 AM
We cut the raw nuts in half (almost) and pressure cook in salty water for about 8-10 Minutes (at pressure). The nuts just pop out of their shell. Delicious!
- January 26, 2015 at 5:24 PM
First knowledges from Bunya Bunya to me...in Buenos Aires, Argentina.
- January 27, 2015 at 10:12 PM
OzPolly how do you dry the Bunya nuts?
- January 27, 2015 at 10:21 PM
- Patricia Gardner said...
What a lot of you have been finding and eating bunya nuts this season!
Thanks very much to those of you who have added your own cooking methods to my blog. All greatly appreciated.
You would all have appreciated the customer we had at the Crows Nest Nursery last year who loves the nuts so much he called in to buy another 60 trees to put in on his property. He told us he regards them as a staple food, and eats them daily during the season.
And it's good to hear from Carla in Buenos Aires. You will have recognised the Bunya tree, Carla, as being closely related to the wonderful South American Araucaria araucana, which we English speakers know as the "monkey puzzle tree".
Trish - January 28, 2015 at 10:25 PM
Bunya Adventure´s full of blessings...now I´m wondering if I could open the shells raw... could you?
- January 29, 2015 at 8:55 PM
- Patricia Gardner said...
Hi Carla.
I find them too tough.
The only people I know of who open them raw do so by cutting them in half, either with a large knife, or a big guillotine, then cooking the half-nuts, which are conveniently bite-sized.
Peter Ayres (above)refers to husking and halving them, but doesn't say whether he husks them before halving. Perhaps Peter might like to tell us his method?
Let us know if you find a good method.
Trish - January 30, 2015 at 4:06 PM
I found some Bunya nuts for sale at Mrs Flannerys at Taringa. Found the easiest way to get the nuts out was with secauteurs.
- February 1, 2015 at 3:10 AM
- Yves Altana said...
Love that website, very informative, I just popped a few in those little round glass oven and after 15mn they started exploding! Very entertaining :)
- February 5, 2015 at 3:20 AM
A few seasons ago my husband made a bunya nut cutter. It has a wooden base with a groove to stand the nut upright at one end. At the other end, a wooden block wedges the tip of a large old, but sharp, knife. We cut the nuts in half, remove the shell and then cook. Works like a treat.
- February 6, 2015 at 7:00 PM
- Patricia Gardner said...
What fun you've all been having! Thanks for writing in to my blog, and sharing your ideas and experiences.
Yves, I'm curious to know, are there bunya trees growing in France?
We're having a big year for bunya nuts in Queensland. This usually means a poor season next year, so do take advantage of the nuts while they are there!
Trish - February 7, 2015 at 10:24 PM
- Steven Coursey said...
Hi I live in mt Kembla and have two bunya trees. I've found a few cones in the past and always wondered if the nuts could be eaten. In the past two weeks 12 cones have hit the ground and I now have two bags of nuts! I love chestnuts so I'm looking forward to eating these. With chestnuts I score the nut before roasting. Do I need to do the same with bunya nuts before I put them in a camp fire? Thanks Steve
- February 18, 2015 at 1:30 AM
- Patricia Gardner said...
Hi Stave.
Nice to hear from you.
You need to do a bit more than score the nuts before you cook them. You need to make sure that the air between the nut and the the hard outer shell has an escape route, so it can get out while expanding from being heated up.
I suggest reading through the comments above for lots of good ideas - and don't miss the description by Yves of what happens when you don't make an escape route for the air!
Trish - February 19, 2015 at 8:27 PM
Following that bunya thread was a treat. Thank you all contributors. There is a hyper-pruned tree in the next street (making way for power lines) and I spotted a massive cone underneath. I have no idea how it managed to produce such a monster cone given only round a third of the foliage remains. Another cone is about to root there so I'm kidnapping it to plant in the remnants of the Gully nearby. Compensating I hope for the tall beauty removed from Ferry Rd West End to make way for another high rise with river views. We are so evil! I'm going to do a boil up and share with my retirement village companions and take some uncooked ones to the rightful owners in Musgrave Park. I do hope they'll get roasted on a campfire there.
- February 23, 2015 at 6:03 AM
- Patricia Gardner said...
Great to hear that you're planting some, West-ender.
I think the trick is to find somewhere where you think the tree would realistically have a long-term future.
If everyone planted a few nuts in their lifetime, we'd leave something great for posterity. The trick of getting good germination is to plant the nuts while still very fresh. Results can be very quick - shoots in less than a week or two. Put the seed in with a minimum of soil covering it (or no soil, if it can be kept wet), and lying on its side. Planting now, while there is good soil moisture is a big help, and a light covering of mulch to help the nut stay damp while it germinates.
Cheers, Trish - February 23, 2015 at 6:21 PM
- Nat Page said...
I have boiled my bunya nuts and got them out of the husk. The first few were pale and creamy, then they started to be discoloured, with brown and reddy tinges. These nuts appears ok, not mouldy or shrunken, but are they safe to eat?
- May 9, 2015 at 7:09 PM
- Patricia Gardner said...
Hi Nat.
They should be fine. The discoloration probably comes from the husk as they are boiling.
However, it is definitely the case that the fresher the nuts are when you cook them the nicer they are. I'm not sure, but this they would also be less likely to be discoloured.
Trish - May 12, 2015 at 4:23 PM
- alemão bertini said...
I live in the southest part of brazil and we have another kind of auracarea pine tree, that grow seeds very similar to bunya nuts called "pinhão". Most people prepare them in two ways: toasting them in a hot saucepan and breaking their shells when they're dark but not burned with a wooden hammer. Or boiling them for about 40 minutes in a pressure pan. In this last method, after letting them cool, we bite the shell in thickest part of the seed (the big round part),so that the flesh of the seed will pressure the other tip from inside and break it. After you've done this, you can eat it plain, dip it in salt or sauce or use it to make very tasty salads or a good risoto.
- May 18, 2015 at 2:42 PM
- Patricia Gardner said...
That's really interesting, Alemão. Thank you for the information and the cooking tips.
The bunya nut "shells" must be tougher than those of the pinhão. I have never tried to squeeze out the flesh by biting the nut, but I don't think it would be possible.
Readers might be interested to look up pinhão on the internet, for more information on this interesting Gondwanan relative of our own bunya nut.
Trish - May 18, 2015 at 6:08 PM
I am growing two Bunya Nut trees in the South West of Western Australia in Augusta , both trees are growing fast and have put on a half metre in 12 months , I was very impressed with this site to learn how to treat the nuts.
Grahame - Augusta - September 20, 2016 at 5:49 PM


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Baker Place
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Line-up /Lerosa (live) (Ostgut, Uzuri, Quintessentials, millions of moments)
Moons residents Jack Buckley & Jim Plugd(cork)
Andrew O donoghueOnwards and upwards!
For march, april and may we have very special guests lined up for the Limerick city venue that is Underground. We have had to break the mold when it came to the 2nd last saturday of the month for now. March and April have been jigged around a bit, hope ye dont mind!!
We welcome from cork two more house music phenatics in the shape of Jack Buckley and Jim Plugd, their bags full to the brim of quality as always. The wtf crew shall be spinning early to get it warm and of couse mr. rosa will play live. Expect House and techno and a great evening...
Born in Rome, Leo developed a love of electronic music through Italian pop music of the 1980s, before discovering hip hop and acid house . He began djing in the early 90s and in 1995 moved to Dublin where he got heavily into darker, deeper electronica and electro by the likes of Autechre, Drexciya and the extended Detroit- inspired musical underworld.
Leo began producing his own music in 2000, concentrating initially on electro but broadening his range into unconventional house and techno styles. His debut release was the 'Maike ep' on Dublin's D1 Recordings in 2005. He followed this up with a critically acclaimed release on Real soon, titled 'Ruski'. Then followed the equally outstanding "Seeker ep" on Enclave Recordings , closely followed by a release on The "A touch of class" imprint out of Germany , a brilliantly received ep on Uzuri . More recently he has released on the seminal "Millions Of Moments " imprint as well as the ace new label , Quintessentials.
Since then Lerosa has been on demand as a remixer and has garnered a lot of press coverage from magazines such as Germany's Groove Mag & De Bug , London's Strobelight Honey magazine as well as coverage on the increasingly influential music blogs, such as Infinitestatemachine , Test , e.t.c.
Check it out, it's going to be fab! -
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Chip Amps Amplifiers based on integrated circuits |
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15th October 2007, 07:04 AM | #1 |
diyAudio Member
LM3886 & Others Chip Amp Heatsink Clamp Solution
Hi guys I think I found an easy way to deal with clamping amp chips to just about any flat heatsink.
I recently picked up some more "mending plates" which I use for making my own custom car stereo installation brackets. They're commonly found at hardware stores & even Wal-Mart. All I had to do is drill a hole in the center of the plate and into the heatsink and *bam* finished. Really easy! It's a great IC clamp with no screw insulator needed and is quite strong. (see photos) Hope this helps you! Just trying to repay the great help I got with ground loop noise on this forum recently... |
15th October 2007, 04:06 PM | #2 |
diyAudio Member
Join Date: Sep 2006
Looks like it does clamp the chips to the heatsink. Thermal compound?
I would condsider going one step further: longer bars and bolt down in three places to equalize the pressure on the chips. . .but certainly a good idea. . .cheap too. |
15th October 2007, 04:54 PM | #3 |
diyAudio Member
There are thermal pads behind the ICs & thermal compound to be ordered.
It would be a little bit of overkill to bolt the ICs in three locations...the ICs are already almost 100% cover by the brace, and more than sufficient in strength (I leave a little bit of play for the ICs mouting position to allow it to flex and mate to the heatsink). |
18th October 2007, 12:07 AM | #4 | |
diyAudio Member
Join Date: May 2003
Location: San Diego, USA
Retired from DIY (2010) but still lurking now and again. My DIY audio projects- PartTimeProjects.com. |
18th October 2007, 01:41 AM | #5 |
diyAudio Member
I appreciate your post but it's overkill. Why? Because (in this case) the bracket doesn't flex and the pressure is distributed equally across the ICs. Hence, assuming the mounting screw is sufficient, one is enough.
I'd be happy to show commercial examples if needed. |
18th October 2007, 04:28 AM | #6 | |
diyAudio Member
Join Date: May 2004
Location: Melbourne
Even if it flexes a tiny fraction of a millimetre, the pressure on each chip will be uneven. I'd like to see commercial examples of this T-bar technique across a comparable width. They probably use concave brackets or brackets made of spring steel. A test is put a very thin smearing of thermal compound on the chips and mount them using your method. Undo everything. If the appearance of the thermal compound on the chip and heatsink doesn't look the same over the entire surface area, you are not getting even pressure. Also, the Stanley plates are punched from sheet steel and then zinc plated. The punching and plating may raise the surface slightly near the edges of the plate or slightly deform the flatness of the plate. You need to carefully file the back surface so that it is totally flat before using it to clamp chips.
Glenn. |
18th October 2007, 04:23 PM | #7 |
diyAudio Member
Thanks for the detailed reply. Yes the commercial versions I've seend did have a bar 2x the thickness, now that I think about it.
I see your point and will work on it...maybe stack 2 of the mending plates, or use a longer version of the same and use multiple machine screws/nuts/washers instead of one heatsink tap/screw only. Thanks everybody... |
18th October 2007, 04:36 PM | #8 |
diyAudio Member
Join Date: Jul 2004
Location: Scottish Borders
the bees' knees are belleville washers under the screw heads to maintain nearly constant force as increasing temperatures cause differential expansion. I wish I knew where in the UK, to buy DIY quantities in 3, 3.5 & 4mm bore.
regards Andrew T. Sent from my desktop computer using a keyboard |
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Longs Drugs' Rosewood Pavilion store could soon have a name change
Read the full story here Web Link posted Wednesday, August 13, 2008, 5:55 AM
Town Square
Longs Drug Store sold to CVS Caremark for $2.9 billion
Original post made on Sep 6, 2008
Like this comment
Posted by Saraha resident of Dublin
on Sep 6, 2008 at 12:07 am
I am going to miss the old Long's. The best drug store in town. All the workers are really nice. I like the pace of the stores. They let you shop in peace. I hope CVS doesn't change it too much. Should at least keep the name.
Like this comment
Posted by Joea resident of Foothill Place
on Sep 6, 2008 at 3:46 pm
It is going to end up like rite aid.


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robert rice and david laurenti
been a while since we seen some footage from these two. roberts looking real comfortable these days.
alberto anguiano /// 2 day iphone edit
most of the time you can expect some half assed shit out of a two day iphone edit/// not the case here. this fucking guy is killing it. i been wondering where he's at with some new footage, but obviously he's been takign the time to refine his skills. so much technical shit in here. always blown away watching this kid ride.
MoN /// a book, a mind
enter the twisted head of MoN, a demented psychopath. haha. real high quality themed/style shit right here. his riding progresses every time he drops something new. this is solid gold right here.
still pouraway /// throwaway
this shit is hardly throwaway. so many good clips, good spots, good tricks in here. dont miss this one.
team ratshit /// scraps
these fuckers know whats good with some b-sides. always entertainment coming from this posse.... does this mean theres an edit in the works? i fucking hope so.
n00bs /// three flicks
really digging the special fx in this shit haha. so sick.
this ones long, but more n00bs should bring an edit this solid when they come in. STACKED. keeps his speed up too. always sick to see a n00b bring it solid like this.
gotta keep an eye on this guy. he's a fucking character and i suspect he got some potential to bring some real good shit to the table.
monday sucks /// eat shiTT
might have already posted this one /// but its a classic. this is the only type of scooter shit i plan to post hahaha... and it pretty much sums up what it feels like to report to your cubicle on monday morning.
209cogs /// james madarang
209COGS and james madarang bring you some fuck around teaser type shit... just to let you know that new shit is in the works.
skate shiTT /// TRONG
them boys over at TRONG keep em coming/stay filming. always psyched to see what theyre up to///they know whats good.
jakob santos /// fixed american
this could be pretty sick once it all comes together. definitely pumped to see some footage from matt and them foad fuckers in here. santos keeps it coming.
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waltz across texas torrent download now HssQ full file
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A.Word.A.Day |
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Oct 19, 2010
This week's themeEponyms This week's words harlequin stentorian pharisaical luddite simony
A genus of protozoans is named after Stentor owing to the trumpet-shaped appearance of the microorganisms
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with Anu Gargstentorian PRONUNCIATION:
Loud and powerful.
In Greek mythology, Stentor was a herald in the Trojan War and noted for his
loud voice. In the Iliad, Homer described his voice to be equal to the voices of
fifty men. He was put to death after his defeat by Hermes
2) in a shouting contest.
"David Beckham's legendarily stentorian and commanding voice would lend
itself perfectly to a career as a rapper."Alexis Petridis; Tara Newley's Gritty New Film; The Guardian (London, UK); Sep 9, 2010. See more usage examples of stentorian in Vocabulary.com's dictionary. A THOUGHT FOR TODAY:
Extreme justice is extreme injustice. -Marcus Tullius Cicero, statesman, orator, writer (106-43 BCE)
© 1994-2017 Wordsmith


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Tomorrow, Sunday July 25th, the third and final installment of this summer's Agatha Christie's Poirot Series X airs on PBS Masterpiece Mystery! Check your local listings for times.
Titled "Appointment with Death", archaeologist Lord Greville Boynton (brilliantly played by Tim Curry), accompanied by his universally despised wealthy second wife Lady Boynton, is in zealous pursuit of a major artifact in Syria. A curious array of onlookers has also gathered in the unforgiving desert heat — among them the tormented Boynton children, a psychiatrist, a nun, a travel writer and a cerebral but not exactly rugged Belgian detective, Hercule Poirot. When most of the camp returns from an expedition, they find Lady Boynton has been stabbed to death. How can Poirot make sense of a murder when most of the suspects weren't even present at the time of death? Poirot's investigation exposes red herrings, broken personalities and a tragic back story buried deep. Will Poirot give up in frustration or will the voices of his little grey cells sing out and solve the case?
David Suchet stars as Hercule Poirot in this adaptation of the novel by Agatha Christie, originally published in 1938.
Saturday, July 24, 2010
Poirot: Appointment with Death Airs Sunday, July 25th on PBS
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Welcome to your brand new home at Kamani at Kehalani, a beautiful new community with duplex style homes located at the base of the majestic West Maui mountain in Wailuku. This Hookipa Floor Plan consists of 1425sf upstairs interior living space, a 2-car garage downstairs as well as fenced side and rear yard. The kitchen opens to the dining area and great room, which opens up to the upstairs front lanai. The bedrooms are privately located towards the back of the home. Amenities include Solar Water Heater, Rear and Side Yard Fence, Front and Backyard Landscaping with timed sprinkler system, GE appliances, 1-Year Customer Service Warranty, 10-Year Builder's Limited Warranty, 30-Year Limited Roof Warranty and more. This home is under construction with Winter 2017 as estimated completion time frame. Photo is of model home, actual home may be of different exterior finish and color.
This property is listed by Towne Island Homes, Ltd The Hansens may represent you as a Buyer's Representative. This information is believed to be accurate. It has been provided by sources other than the Realtors Assoc. of Maui and should not be relied upon without independent verification. You should conduct your own investigation and consult with appropriate professionals to determine the accuracy of the information provided and to answer any questions concerning the property and structures located thereon. Featured properties may or may not be listed by the office/agent presenting this brochure. Copyright 1995-2015, REALTORS® Association of Maui, Inc. |
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Collection:SaaSS replacements
These are free software replacements for Service as a Software Substitutes (which are sometimes also referred to as web services or network services).
- On the Internet, proprietary software isn't the only way to lose your freedom. Service as a Software Substitute, or SaaSS, is another way to let someone else have power over your computing.
- SaaSS means using a service implemented by someone else as a substitute for running your copy of a program. The term is ours; articles and ads won't use it, and they won't tell you whether a service is SaaSS. Instead they will probably use the vague and distracting term "cloud", which lumps SaaSS together with various other practices, some abusive and some ok. With the explanation and examples in this page, you can tell whether a service is SaaSS.
- Who Does the Server Really Serve
Media publishing platforms
GNU MediaGoblin | MediaGoblin is a free software media publishing platform that anyone can run. You can think of it as a decentralized alternative to Flickr, YouTube, SoundCloud, etc.
Static Source Code Analyzers
Adlint | It can point out insecure or nonportable code fragments, and can measure various quality metrics of the source code. It (currently) can analyze source code compliant with ANSI C89 / ISO C90 and partly ISO C99.
When used in conjunction with other free software, this could serve as the beginnings of a replacement for Coverity Scan
Piwik | A suitable replacement for Google Analytics, for analyzing web user traffic on your website. Supports integration with popular web revision systems. |
Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.3 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the page "GNU Free Documentation License".
The copyright and license notices on this page only apply to the text on this page. Any software or copyright-licenses or other similar notices described in this text has its own copyright notice and license, which can usually be found in the distribution or license text itself.


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New OPEC Oil Agreement Changes Every Thing First time in 8 years OPEC has come together and agreed to a reduction in production by 750,000 bpd. This is remarkable for the Saudi and Iranians to come together. While the deal may unravel, it seems unlikely. Saudi Arabia in particular bought themselves some time in the last… [Read More]
Macro View and World Events - How will the Affect Your Investments?
Value Stock Guide's review of major world and economic events driving the markets and the investment outlook. While stock valuations do not depend on macro issues, sometimes these trends may drive our investment selections as they may show up as potential catalysts for stocks that we may have traditionally passed over as potential value traps.
Popular Questions
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How Should You Invest After the BREXIT Vote
Britain's decision to exit the European Union has profound implications for the global economic structure. But how does this impact you as an investor? Let's take a look at how the global business may be affected and how you may want to reposition your investments to take advantage of the changes or at the very… [Read More]
How to Invest During Deflation
Deflation is a rare occurrence. However, given the state of the global economy and a general prevailing sense that Europe may be slipping into deflation, many investors are concerned about the possibility and wondering about a deflation investment strategy. Deflation refers to a situation where general levels of prices for goods and services in the… [Read More]
Quick Video of me on Benzinga Pre-Market Show
I spent the morning of Dec 24 talking to the nice folks at Benzinga on their Pre-Market show. The interview was about me and VSG and also has some of my thoughts on the market now and crystal ball for 2015. Enjoy Hope you are enjoying the holidays and a Very Happy New Year! Investing… [Read More]
Investment Opportunities as the Keystone Pipeline Approval is Stalled
In 2006, the North Dakota Bakken production was 5240 barrels per day. Today, it produces 1.1 Million barrels per day. With the Keystone pipeline approval being delayed, 75% of the North Dakota oil is transported to the refineries in Nova Scotia and Texas over the rails and the oil transported by the tank cars has… [Read More]
We May be Reaching the Point of Affordable Renewable Energy
The current administration has placed a priority on developing renewable energy industry in the United States. As is the case with any substitution product, the adoption hinges on the ultimate cost to the consumers. For the producers, it is often a catch-22 situation. To be competitive in the market, they need to build up scale… [Read More]
Are Market Indexes Providing a Misleading Portrait of the Economy?
One of the simplest methods of understanding the current financial market is through analysis of market indexes and comparing their values to past reference points like the 52 week high and the 52 week low. Many investors have had their eye on these market indexes lately, confused about why they seem to be doing so… [Read More]
Economic Data Often Drives Capital Markets
Macro changes to economic circumstances are a significant driver of the flow of money throughout the globe. As economic information is released to market participants and investors absorb new information their wiliness to commit capital to specific areas changes. Global macro changes can cause specific influences to certain securities such as currency pairs, sovereign debt,… [Read More]
Gold Holds Gains after the UK is Downgraded
Gold exchange traded fund prices rallied for the third consecutive day, moving out of oversold levels as investors moved back into precious metals. The strong performance led gold minors higher which helped the broader equity indexes gain traction. Overall sentiment remain negative, and it will likely take a while before bullish sentiment in the precious… [Read More]
Will Europe's Malaise Spill Over into the US?
Spring is in the air and similar to the last three spring seasons, issues related to the Euro zone has taken center stage injecting a modicum of fear back into the capital markets. Although US investors were treated to an early fiasco in the form of the Italian elections, the banking disaster in Cyprus is… [Read More]


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Abt Card
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Classic sport bracelet design with a striking new dial treatment. Textured in fine concentric circles, the black Museum® dial with concave dot sports a new seconds hand, minute track and round date display at 6 oclock. Mens and womens in solid or two-tone stainless steel. Deployment clasp.
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Lightweight, breathable and extremely comfortable, the Hi-Tec Zuuk Lite is the ideal choice in casual footwear. The lightweight canvas upper delivers great comfort and breathability, whilst the ghilly and toggle lacing system provides a fast and efficient way to fasten them up. The OrthoLite sockliner offers fantastic cushioning under foot, and benefits from anti-odour and anti-microbial properties to ensure your feet stay both comfortable and fresh at all times. An extremely lightweight, high abrasion EVA outsole finishes the shoe off nicely enhancing the overall comfort and cushioning underfoot.
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Please see our delivery page for more information. Restrictions apply. Prices and delivery times may vary for remote or rural parts of the UK. Working days are Monday-Friday, excluding UK Bank Holidays.
If you receive your order and it is not what you are expecting you can return it back to us within 30 days of receiving the goods for an exchange or refund (including the delivery charge if you return it within 14 days).
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Calico Beans (Baked Beans W/ 3 Kinds of Beans)
This is one of my favorite cookout side dishs! My Aunt Char makes these all the time and I finaly got the recipe from her! They are a great side dish with...
mustard powder, +bacon, +brown sugar, +butter beans, +ground beef, +ketchup, +kidney bean, +onions, +pork chops, +salt, +vinegar
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Bourbon Baked Beans
These are the best baked beans--very tasty. Very easy to make as well--can be made on the stove top, in the oven, or in a crock pot. I never fail to...
chili sauce, mustard powder, +baked beans, +bourbon, +coffee, +brown sugar, +pineapple, +molasses, +onions
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Hot Chili Baked Beans Recipe
mustard powder, chili sauce, +brown sugar, +sweet pickle relish, +green pepper, +onions, +beef, +baked beans
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Baked Beans With Ham
I use Bush's baked beans. You can substitute catsup for the chili sauce but adjust the amount for sweetness. Adjust any amounts to your taste.
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Barbecued Lima Beans
Since I love lima beans, I'm always looking for new ways to cook them, and I came across this recipe which is from New Family Cookbook for People with...
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Bourbon Baked Beans Recipe
mustard powder, chili sauce, +baked beans, +molasses, +bourbon, +coffee, +pineapple, +brown sugar, +bacon
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Beans and Burger, Baked Beans
These are some very tasty baked beans. I do these once in a while for a switch from the meatless ones. Prep time includes browning the meat.
mustard powder, +barbecue sauce, +brown sugar, +ketchup, +green pepper, +ground beef, +onions, +pork chops
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The Lion House was built in 1856 and was the family home of Brigham Young, the second president of The Church of Jesus Christ of Latter-day Saints and the first governor of the state of Utah. The home gets its name from the lion statue positioned over the front entryway. The rooms are decorated with beautiful antique furniture, making The Lion House a perfect place for your event, combining the premier hospitality of our staff and the history and elegance of the Lion House.
The Lion House is most anxious to make your event a very special and memorable occasion. Please call our catering office if you have any questions or to schedule a free consultation from our professional wedding planner.
For Linens and Centerpieces information, click here.
For information regarding parking at the Lion House, click here.


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Great write up.
We always called the T (CWCT) Threat rather than Target. I know it is just semantics. But a target makes my brain think that I HAVE to engage. Whereas thinking of a threat makes me think I have multiple ways to neutralize the last of which will be engaging. Thats just how my brain works though.


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Researcher Licenses | |
Starting July 7 2016, only institutional clients using a U of Sask CFOAPAL or PCARD will be eligbile to purchase all items listed on this site, http://ccs.usask.ca. Why the change? See http://ccs.usask.ca/retailinstitutionalrestructuring for details. |
The University of Saskatchewan Information and Communications Technology (ICT) department provides concurrent licensing for researchers for the products listed below. These are part of an initiative to help aid research on campus. For more information on these licenses and how to acquire them, please click on the information links below, or contact firstname.lastname@example.com.
Please note that these are concurrent licenses. Licenses Available (below) indicates how many people can use these licenses at any given time. All licenses except for ArcGIS must be used on campus; only ArcGIS may be used on a computer at home or off campus.
Software License | Licenses Available | Information |
NVIVO Server | - | Link |
Origin 15 / Pro | - | Link |
Mathematica | 20 Concurrent Licenses | Link |
Maple | 16 Concurrent Licenses | Link |
MATLAB | 56 Concurrent Licenses | Link |
Stata | 40 Concurrent Licenses | Link |
ArcGIS | - | Link |
* For more information on these licenses and how to acquire them for use, please contact Ian MacPhedran by phone or e-mail. * Phone: 966-2227 * E-mail: firstname.lastname@example.com |


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Katekyo Hitman Reborn! Fate of Heat Question and Answers :
Unregistered |
Where is the save button on Katekyo Hitman Reborn!Fate of Heat?Hi!I just got this game but I can't find the save button anywhere.Could someone please help,thanks. |
Unregistered |
Why did u get the game if u don understand it?First, u open up the menu, go down to the last option. It has 2 katakana characters, 'se' |
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• Moshi Monsters cheats, Android • Plants vs. Zombies cheats, NDS, XBOX 360, PS3, IPHONE, Android • Pokemon Heart Gold Version cheats • Pokemon Soul Silver cheats • The Lord of the Rings: War in the North cheats, XBOX 360, PS3 • Shogun 2: Total War cheats • BioShock Infinite cheats, XBOX 360, PS3 • Darksiders 2 cheats, XBOX 360, PS3 • Call of Duty: Modern Warfare 3 cheats, PC, NDS, WII, PS3 • Elder Scrolls V: Skyrim cheats, XBOX 360, PS3 • Torchlight II cheats • Borderlands 2 cheats, XBOX 360, PS3 • Temple Run cheats • Jagged Alliance: Back in Action cheats • XCom: Enemy Unknown cheats, XBOX 360, PS3


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