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There is currently no available "Beginner" label. The following is the default level label: The ice plow seen here is from an old pattern dating to at least the early 1800s. The long teeth cut deeply into the ice along a regular pattern that had been previously scored into the ice surface. Ice blocks had to be a standard size to fit into the ice boxes, or refrigerators, of the day. With ice, households could store dairy products or meats for days longer than they could without refrigeration. Beginning in the 1820s, a thriving natural ice industry harvested ice from frozen rivers and ponds. The ice was then sold in towns and cities across the country and even exported overseas.
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text:
Default cascades in complex networks: topology and systemic risk
T. Roukny, H. Bersini, H. Pirotte, G. Caldarelli, S. Battiston
Scientific Reports (09/13)
Frontier of large cascades evolution of the e-MID market in the period between January 1999 and January 2011.
The recent crisis has brought to the fore a crucial question that remains still open: what would be the optimal architecture of financial systems? We investigate the stability of several benchmark topologies in a simple default cascading dynamics in bank networks. We analyze the interplay of several crucial drivers, i.e., network topology, banks' capital ratios, market illiquidity, and random vs targeted shocks. We find that, in general, topology matters only--but substantially--when the market is illiquid. No single topology is always superior to others. In particular, scale-free networks can be both more robust and more fragile than homogeneous architectures. This finding has important policy implications. We also apply our methodology to a comprehensive dataset of an interbank market from 1999 to 2011.
Memristive networks: from graph theory to statistical physics
A. Zegarac, F. Caravelli
Europhysics Letters
The statistical physics of real-world networks
G. Cimini, T. Squartini, F. Saracco, D. Garlaschelli, A. Gabrielli, G.
Nature Reviews Physics
How much can we influence the rate of innovation?
T. Fink, M. Reeves
Science Advances
Maximum one-shot dissipated work from Rényi divergences
N. Halpern, A. Garner, O. Dahlsten, V. Vedral
Physical Review E
Tackling information asymmetry in networks: a new entropy-based ranking index
P. Barucca, G. Caldarelli, T. Squartini
Journal of Statistical Physics
On defining the Hamiltonian beyond quantum theory
D. Branford, O. Dahlsten, A. Garner
Foundations of Physics
A complex network approach for the estimation of the energy demand of electric mobility
M. Mureddu, A. Facchini, A. Scala, G. Caldarelli, A. Damiano
Scientific Reports
Reconstructing grain-shape statistics from electron back-scatter diffraction microscopy
R. Farr, Z. Vukmanovic, M. Holness, E. Griffiths
Physical Review Materials
Network models of financial systemic risk: a review
F. Caccioli, P. Barucca, T. Kobayashi
Journal of Computational Social Science
A holistic approach for collaborative workload execution in volunteer clouds
S. Sebastio, M. Amoretti, A. Lafuente, A. Scala
ACM Transactions on Modeling and Computer Simulation
From ecology to finance (and back?): a review on entropy-based null models for the analysis of bipartite networks
M. Straka, G. Caldarelli, T. Squartini, F. Saracco
Journal of Statistical Physics
Eigenvalues of subgraphs of the cube
B. Bollobás, J. Lee, S. Letzter
European Journal of Combinatorics
Web search queries can predict stock market volumes
I. Bordino, S. Battiston, G. Caldarelli, M. Cristelli, A. Ukkonen, I. Weber
PLoS ONE
Using networks to understand medical data: the case of class III malocclusions
A. Scala, P. Auconi, M. Scazzocchio, G. Caldarelli, J. McNamara, L. Franchi
PLoS ONE
Networks with arbitrary edge multiplicities
V. Zlatić, D. Garlaschelli, G. Caldarelli
EPL (Europhysics Letters)
Robustness and assortativity for diffusion-like processes in scale-free networks
G. D'Agostino, A. Scala, V. Zlatić, G. Caldarelli
EPL (Europhysics Letters)
Optimal scales in weighted networks
D. Garlaschelli, S. Ahnert, T. Fink, G. Caldarelli
Social Informatics. Lecture Notes in Computer Science
Reconstructing a credit network
G. Caldarelli, A. Chessa, F. Pammolli, A. Gabrielli, M. Puliga
Nature Physics
Complex derivatives
S. Battiston, G. Caldarelli, C. Georg, R. May, J. Stiglitz
Nature Physics
Default cascades in complex networks: topology and systemic risk
T. Roukny, H. Bersini, H. Pirotte, G. Caldarelli, S. Battiston
Scientific Reports
The rise of China in the international trade network: a community core detection approach
Z. Zhu, F. Cerina, A. Chessa, G. Caldarelli, M. Riccaboni
PLoS ONE
A multi-Level geographical study of Italian political elections from Twitter data
G. Caldarelli, A. Chessa, F. Pammolli, G. Pompa, M. , M. Riccaboni, G. Riotta
The effects of Twitter sentiment on stock price returns
G. Ranco, D. Aleksovski, G. Caldarelli, M. Grčar, I. Mozetič
PLoS ONE
Twitter-based analysis of the dynamics of collective attention to political parties
Y. Eom, M. Puliga, J. Smailović, I. Mozetič, G. Caldarelli
PLoS ONE
Green power grids: how energy from renewable sources affects networks and markets
M. Mureddu, G. Caldarelli, A. Chessa, A. Scala, A. Damiano
PLoS ONE
Credit default swaps networks and systemic risk
M. Puliga, G. Caldarelli, S. Battiston
Scientific Reports
Hyperbolicity measures democracy in real-world networks
M. Borassi, A. Chessa, G. Caldarelli
Physical Review E
Hierarchical mutual information for the comparison of hierarchical community structures in complex networks.
J. Perotti, C. Tessone, G. Caldarelli
Physical Review E
Coupling news sentiment with web browsing data improves prediction of intra-day price dynamics
G. Ranco, I. Bordino, G. Bormetti, G. Caldarelli, F. Lillo, M. Treccani
PLoS ONE
Distress propagation in complex networks: the case of non-linear DebtRank
M. Bardoscia, F. Caccioli, J. Perotti, G. Vivaldo, G. Caldarelli
PLoS ONE
Cascades in interdependent flow networks
A. Scala, P. Lucentini, G. Caldarelli, G. D'Agostino
Physica D Nonlinear Phenomena
Networks of plants: how to measure similarity in vegetable species
G. Vivaldo, E. Masi, C. Pandolfi, S. Mancuso, G. Caldarelli
Scientific Reports
Concurrent enhancement of percolation and synchronization in adaptive networks
Y. Eom, S. Boccaletti, G. Caldarelli
Scientific Reports
Mitigating cascades in sandpile models: an immunization strategy for systemic risk?
A. Scala, V. Zlatić, G. Caldarelli, G. D'Agostino
Journal de Physique IV
Islanding the power grid on the transmission level: less connections for more security
M. Mureddu, G. Caldarelli, A. Damiano, A. Scala, H. Meyer-Ortmanns
Scientific Reports
Grand canonical validation of the bipartite international trade network
M. Straka, G. Caldarelli, F. Saracco
Physical Review E
Bayesian networks analysis of malocclusion data
M. Scutari, P. Auconi, G. Caldarelli, L. Franchi
Scientific Reports
Hierarchical space frames for high mechanical efficiency: Fabrication and mechanical testing
D. Rayneau-Kirkhope, Y. Mao, R. Farr, J. Segal
Mechanics Research Communications
Towers of strength
D. Rayneau-Kirkhope, Y. Mao, R. Farr
Physics World
Scale-free networks as an epiphenomenon of memory
F. Caravelli, A. Hamma, M. Ventra
EPL (Europhysics Letters)
Emergence of strongly connected components in continuum disk-spin percolation
F. Caravelli, M. Bardoscia, F. Caccioli
Journal of Statistical Mechanics: Theory and Experiment
Bounds on transient instability for complex ecosystems
F. Caravelli, P. Staniczenko
Predicting interface structures: from SrTiO 3 to graphene
G. Schusteritsch, C. Pickard
Physical Review B
The size of patent categories: USPTO 1976-2006
F. Lafond
NU-MERIT Working Paper Series
Self-organization of knowledge economies
F. Lafond
Journal of Economic Dynamics and Control
How well do experience curves predict technological progress? A method for making distributional forecasts
F. Lafond, A. Bailey, J. Bakker, D. Rebois, R. Zadourian, P. McSharry, D. Farmer
Technological Forecasting and Social Change
How predictable is technological progress?
D. Farmer, F. Lafond
Research Policy
Searching for great strategies
T. Fink, P. Ghemawat, M. Reeves
Strategy Science
Dirac cones in two-dimensional borane
M. Martinez-Canales, T. Galeev, A. Boldyrev, C. Pickard
Physical Review B
The organization of the interbank network and how ECB unconventional measures affected the e-MID overnight market
F. Lillo, P. Barucca
Computational Management Science
Harnessing the secret structure of innovation
M. Reeves, T. Fink, R. Palma, J. Harnoss
MIT Sloan Management Review
On the predictability of growth
M. Cristelli, A. Cader, A. Tacchella, K. Roster, L. Pietronero
World Bank Working Paper
Geometric phases and cyclic isotropic cosmologies
L. Banchi, F. Caravelli
Classical and Quantum Gravity
Quantum generalisation of feedforward neural networks
K. Wan, O. Dahlsten, H. Kristjansson, R. Gardner, M. Kim
Nature Quantum Information
Diffusional Monte Carlo model of liquid-phase sintering
A. R.S.Farr
Mathematics and Computers in Simulation
Exactly solvable random graph ensemble with extensively many short cycles
F. Lopez, P. Barucca, M. Fekom, A. Coolen
Journal of Physics A: Mathematical and Theoretical
Exactly solvable model of memristive circuits: Lyapunov functional and mean field theory
F. Caravelli, P. Barucca
European Physical Journal B
Resolution of ranking hierarchies in directed networks
E. Letizia, P. Barucca, F. Lillo
Debunking in a world of tribes
F. Zollo, A. Bessi, M. Vicario, G. Caldarelli, L. Shekhtman, S. Havlin, W. Quattrociocchi
Economic complexity: conceptual grounding of a new metrics for global competitiveness
A. Tacchella, M. Cristelli, G. Caldarelli, A. Gabrielli, L. Pietronero
Journal of Economic Dynamics and Control
Measuring the intangibles: a metric for the economic complexity of countries and products
M. Cristelli, A. Gabrielli, A. Tacchella, G. Caldarelli, L. Pietronero
How the taxonomy of products drives the economic development of countries
A. Zaccaria, M. Cristelli, A. Tacchella, L. Pietronero
The heterogeneous dynamics of economic complexity
M. Cristelli, A. Tacchella, L. Pietronero
Tailored graph ensembles as proxies or null models for real networks II: results on directed graphs
E. Roberts, T. Schlitt, A. Coolen
Journal of Physics A
Entropies of tailored random graph ensembles: bipartite graphs, generalized degrees, and node neighbourhoods
E. Roberts, A. Coolen
Journal of Physics A
Unbiased degree-preserving randomization of directed binary networks
E. Roberts, A. Coolen
Physical Review E
Spin systems on hypercubic Bethe lattices: a Bethe–Peierls approach
A. Mozeika, A. Coolen
Journal of Physics A
Transfer operator analysis of the parallel dynamics of disordered Ising chains
A. Coolen, K. Takeda
Philosophical Magazine
Quantifying noise in mass spectrometry and yeast two-hybrid protein interaction detection experiments
A. Annibale, A. Coolen, N. Planell-Morell
Journal of the Royal Society Interface
Immune networks: multitasking capabilities near saturation
E. Agliari, A. Annibale, A. Barra, A. Coolen, D. Tantari
Journal of Physics A
Subcritical U-Bootstrap percolation models have non-trivial phase transitions
P. Balister, B. Bollobas, M. Przykucki, P. Smith
Transactions of the American Mathematical Society
Maximum percolation time in two-dimensional bootstrap percolation
F. Benevides, M. Przykucki
SIAM Journal on Discrete Mathematics
Bootstrap percolation on Galton–Watson trees
B. Bollobas, K. Gunderson, C. Janson, M. Przykucki
Electronic Journal of Probability
When are cellular automata random?
J. Coe, S. Ahnert, T. Fink
Self-assembly, modularity, and physical complexity
S. Ahnert, I. Johnston, T. Fink, J. Doye, A. Louis
Physical Review E
Harnessing serendipity
M. Reeves, T. Fink
Scientific American
What you see is not what you get: how sampling affects macroscopic features of biological networks
A. Annibale, A. Coolen
Interface Focus
Self-healing networks: redundancy and structure
W. Quattrociocchi, G. Caldarelli, A. Scala
Evolution of controllability in interbank networks
D. Delpini, S. Battiston, M. Riccaboni, G. Gabbi, F. Pammolli, G. Caldarelli
Scientific Reports
Immune networks: multi-tasking capabilities at medium load
E. Agliari, A. Annibale, A. Barra, A. Coolen, D. Tantari
Journal of Physics A
Random graph ensembles with many short loops
E. Roberts, T. Coolen
ESAIM: Proceedings and surveys
Optimal growth trajectories with finite carrying capacity
F. Caravelli, L. Sindoni, F. Caccioli, C. Ududec
Physical Review E
The mise en scene of memristive networks: effective memory, dynamics and learning
F. Caravelli
International Journal of Parallel, Emergent and Distributed Systems
The complex dynamics of memristive circuits: analytical results and universal slow relaxation
F. Caravelli, F. Traversa, M. Ventra
Physical Review E
Structures and stability of calcium and magnesium carbonates at mantle pressures
C. Pickard, R. Needs
Physical Review B
Single elimination competition
T. Fink, J. Coe, S. Ahnert
Low-temperature behaviour of social and economic networks
D. Garlaschelli, S. Ahnert, T. Fink, G. Caldarelli
Shear elastic deformation and particle packing in plant cell dispersions
P. Lopez-Sanchez, V. Chapara, S. Schumm, R. Farr
Food Biophysics
Simple heuristic for the viscosity of polydisperse hard spheres
R. Farr
Journal of Chemical Physics
Imperfections in a two-dimensional hierarchical structure
D. Rayneau-Kirkhope, Y. Mao, R. Farr
Physical Review E
Estimate for the fractal dimension of the Apollonian gasket in d dimensions
R. Farr, E. Griffiths
Physical Review E
Optimization of fractal space frames under gentle compressive load
D. Rayneau-Kirkhope, Y. Mao, R. Farr
Physical Review E
Power laws in the elasticity and yielding of plant particle suspensions
P. Lopez-Sanchez, R. Farr
Food Biophysics
Ultralight fractal structures from hollow tubes
D. Rayneau-Kirkhope, Y. Mao, R. Farr
Physical Review Letters
Easily repairable networks: reconnecting nodes after damage
R. Farr, J. Harer, T. Fink
Physical Review Letters
Random close packing fractions of lognormal distributions of hard spheres
R. Farr
Powder Technology
Mean grain diameters from thin sections: matching the average to the problem
R. Farr, V. Honour, M. Holness
Mineralogical Magazine
How the interbank market becomes systemically dangerous: an agent-based network model of financial distress propagation
M. Serri, G. Caldarelli, G. Cimini
Network Theory of Finance
Disentangling group and link persistence in Dynamic Stochastic Block models
P. Barucca, F. Lillo, P. Mazzarisi, D. Tantari
Journal of Statistical Physics
Tunnelling necessitates negative Wigner function
Y. Lin, O. Dahlsten
Physical Review Letters
Organic molecule fluorescence as an experimental test-bed for quantum jumps in thermodynamics
C. Browne, T. Farrow, O. Dahlsten, V. Vedral
Proceedings of the Royal Society A
Enhanced capital-asset pricing model for bipartite financial networks reconstruction
T. Squartini, G. Caldarelli, G. Cimini
Physical Review E
Network valuation in financial systems
P. Barucca, M. Bardoscia, F. Caccioli, M. D'Errico, G. Visentin, S. Battiston, G. Caldarelli
Mathematical Finance
The price of complexity in financial networks
S. Battiston, G. Caldarelli, R. May, T. Roukny, J. Stiglitz
Proceedings of the National Academy of Sciences
Pathways towards instability in financial networks
M. Bardoscia, S. Battiston, F. Caccioli, G. Caldarelli
Nature Communications
DebtRank: a microscopic foundation for shock propagation
M. Bardoscia, S. Battiston, F. Caccioli, G. Caldarelli
Photonic Maxwell's demon
M. Vidrighin, O. Dahlsten, M. Barbieri, M. Kim, V. Vedral, I. Walmsley
Physical Review Letters
Entropic equality for worst-case work at any protocol speed
O. Dahlsten, M. Choi, D. Braun, A. Garner, N. Halpern, V. Vedral
New Journal of Physics
A network analysis of countries' export flows: firm grounds for the building blocks of the economy
G. Caldarelli, M. Cristelli, A. Gabrielli, L. Pietronero, A. Scala, A. Tacchella
A new metric for countries' fitness and products' complexity
A. Tacchella, M. Cristelli, G. Caldarelli, A. Gabrielli, L. Pietronero
Scientific Reports
Weighted networks as randomly reinforced urn processes
G. Caldarelli, A. Chessa, I. Crimaldi, F. Pammolli
Physical Review E
Eigenvalues of neutral networks: Interpolating between hypercubes
T. Reeves, R. Farr, J. Blundell, A. Gallagher, T. Fink
Discrete Mathematics
Serendipity and strategy in rapid innovation
T. Fink, M. Reeves, R. Palma, R. Farr
Nature Communications
Bootstrapping topology and systemic risk of complex network using the fitness model
N. Musmeci, S. Battiston, G. Caldarelli, M. Puliga, A. Gabrielli
Journal of Statistical Physics
Spectral partitioning in equitable graphs
P. Barucca
Physical Review E
Entanglement typicality
O. Dahlsten, C. Lupo, S. Mancini, A. Serafini
Journal of Physics A
A measure of majorization emerging from single-shot statistical mechanics
D. Egloff, O. Dahlsten, R. Renner, V. Vedral
New Journal of Physics
Electron-phonon coupling and the metalization of solid helium at terapascal pressures
B. Monserrat, N. Drummond, C. Pickard, R. Needs
Physical Review Letters
Memory effects in stock price dynamics: evidences of technical trading
F. Garzarelli, M. Cristelli, G. Pompa, A. Zaccaria, L. Pietronero
Scientific Reports
Optimal counter-current exchange networks
R. Farr, Y. Mao
Physical Review E

subset: commoncrawl


text:
Pennsylvania smartweed has found a way into Mid-South rice fields where a Command-based weed control system is used to combat herbicide-resistant weeds and in some reduced-tillage situations.
The shift to a Command-based weed control system is an evolution of weed management, according to Ronnie Helms, a farmer and partner in G&H Associates, an agricultural research and technical support business in Stuttgart, Ark.
"For years, rice producers sprayed propanil on two-leaf rice, then again pre-flood. They took out a lot of weeds because of the broad spectrum nature of propanil. Smartweed has always been here. But we controlled it with the contact herbicides we used."
When propanil-resistant grasses emerged in recent years, growers went to other options, including residual herbicides like Command, Bolero, Prowl, and Facet — grass materials which don't have a lot of activity on smartweed. That is a big reason behind the emergence of smartweed in rice, as well as hemp sesbania, teaweed, and pigweed.
But there is another factor, according to Helms. "Producers usually like to delay the second herbicide application as long as possible. That means that by the time a pre-flood application is made, any smartweed is at the four- to five-leaf stage and very hard to control. Command may turn smartweed red, but it proliferates in cooler weather."
Despite smartweed's unsightliness, it's still a relatively easy and inexpensive weed to control with proper application timing and chemical choice, according to Helms.
One option is to go with a post-application of Command tank-mixed with other products to control smartweed.
"Based on some of our research, we recommend (for Arkansas growers) putting Command postemergence on one- to two-leaf rice with propanil or either Grasp or Regiment. That will take out early emerging smartweed and the Command will give postemergence sprangletop activity.
"Then in two to three weeks, the farmer can decide about his second treatment based on the spectrum of weeds he has."
On that second application, "If he has resistance issues, and he doesn't have any broadleaf weeds, he may need a graminicide like Clincher or Ricestar.
"If he has resistance issues with propanil or Facet, he could go with the Grasp or Regiment."
Another mix for broadleaf weeds, if a Command pre-emergence treatment has taken care of grasses, is a Grandstand and Permit tank mix, "which will take out just about every broadleaf there is — joint vetch, coffeebean, yellow nutsedge, smartweed, teaweed, and pigweed."
Chuck Dallas, a consultant with Jimmy Sanders, Inc., in McCrory, Ark., "picked up a farm late in the season with a 350-acre rice field with about 100 acres in the center of the field infested with smartweed."
He believes the escape may have been due to an application error.
Dallas said the smartweed was controlled with an application of Grandstand, 2,4-D and Permit. "It laid them down." Next season, he'll try either Regiment or Grasp. "I've seen it in some plots, and I may try some."
Chris Lockley, a rice producer in Marked Tree, Ark., said, "We're seeing more and more smartweed every year, because we're getting away from propanil due to propanil-resistant barnyardgrass."
Lockley's consultant, Josh Galleon with Ritter Crop Services in Marked Tree, Ark., said, "In some areas, smartweed was severe, to the point where they would have caused major problems if we had not controlled them.
"But the combination of a good burndown with Valor or Roundup and getting after them early with products such as Regiment and Aim — depending on the weed pressure — controlled them"
Galleon noted that many growers have gone to Command not just to battle resistant grasses, but also to save money. "If you apply Command on time and have the correct moisture, you can control a lot of things, except for broadleaves.
"If you can spend $10 to $13 an acre for Command and possibly get through the entire year if the rain hits right… that's what everybody wants going to do. We use Command, and then if we have something come up, we take care of it later."
Next year, Galleon will use two shots of Regiment on fields heavily infested with smartweed.
"On fields where smartweed is scattered, I'll add Aim or Grandstand to whatever I'm using to kill the grasses that come up right before flood."
Helms advises growers to watch the weed spectrum closely and run two or three active ingredients as a tank mix every time they spray.
"You're going to have good control of most everything you're after. And it's also a resistance management program for weed control."
Mark Kurtz, a research professor at Delta Research Extension Center, Stoneville, Miss., says smartweed hasn't been a major problem in Mississippi, but it's troublesome for the few producers who've battled it.
"The farmer who has it usually has a serious problem. Those who don't may not know what it is. It seems to occur in cycles. One year, we may have a terrible smartweed problem, the next year we won't."
Kurtz doesn't believe that smartweed problems are necessarily tied to a Command-based weed control program. "I don't think that Command is turning smartweed loose.
"Smartweed is not as much of a problem where fields are worked up in the spring as it is in limited tillage situations, where fields are worked up in the fall and planted in the spring."
Mississippi growers can address smartweed problems with a burndown program "using either glyphosate or paraquat, and (depending on the smartweed size) 2,4-D can be added."
An early-postemergence treatment of Grasp "looked better than anything else I've seen at that timing, but we've had only one trial," Kurtz said. "Aim will do a good job early, but you have to have small smartweed, 3 inches or smaller. In my experience, nobody ever has small smartweed. When I get a call, it's usually 8 to 10 inches tall."
Regiment is a good post-flood option, according to Kurtz. "A lot of growers have battled smartweed with Grandstand or Aim pre-flood. By the time they put the flood on, 8- to 10-inch smartweed is back. I've seen Regiment take it out after the flood is put on it.
"I've seen some pretty big smartweed melt down with Regiment."
e-mail: email@example.com


text:
Wet Martini Cocktail
It is time perhaps that we tackle that quintessential cocktail, the Martini. This drink originated in the late 1800's, and quickly became one of the standards, alongside the Manhattan. The pre-prohibition Martini however was different from what you might expect today in many ways, and frankly it was a lot better for it.
1 1/2 oz gin
1/2 oz sweet vermouth
dash orange bitters
Stir with ice, strain into a cocktail glass
Garnish with Maraschino Cherry
Robert Hess 17 Aug 2007
8:20 am
The "sweet" Martini is one of the drinks I serve to folks who say they don't normally like gin. While for some, even the slightest hint of gin still is unacceptable to them, many find this drink absolutely delightful.
pedro 23 Aug 2007
9:55 am
In many bars in the UK when you ask for
the Dry Martini it will be made by coating
the ice with vermouth in a boston glass
and discarding excess
before stiring the ice with gin/vodka.
My customers ask for Dry Martini,Extra Dry Martini,
Martini Dry, Martini Extra Dry and there is no consistency in terminology. I was trying to figure out how it should be but
I still have no idea. :)
Maybe it should be like that;
> Dry Martini = ratio simillar to the one you used, gin/vodka + vermouth stirred together
> Extra Dry Martini = wet Martini, more vermouth,
gin/vodka + vermouth stirred together
> Martini Dry = verry small amount of vermouth,
different methods of making; for instance:
-vermouth poured out after coating the ice
-using the atomizer
> Martini Extra Dry = no vermouth used
Robert Hess 27 Aug 2007
8:44 pm
Unfortunately, it can be difficult to address a "consistency" in Martini terminology. Something about when the insane are running the asylum, or some such reference :->
For the standard customer, the "most" vermouth that should be added to a gin Martini, is just a slight splash. If they ask for their gin Martini "extra dry", then you do the "swirl & dump" (put a little vermouth in the empty glass, then dump it out). For a "vodka Martini", you start out with the "swirl & dump", and then if they ask for it "extra dry", you don't use any vermouth at all.
Myself, when I want a gin Martini with a healthy amount of vermouth in it, I have to ask for it "extra wet".
Boavida 30 Aug 2007
3:43 pm
I must that after a few tries I almost gave up on this cocktail. Either I didn't like gin, or simply didn't like Martini. After trying the Jasmine I gave it another try with Tanqueray. This made all the diference!! And always sweet martini.
Andre Glaeser 21 Sep 2007
1:55 pm
Thank you so much, Robert!
I never really understood the Martini until I found you site. I would have never thought that the orange bitters were that important.
Since I stumbled across your site three months ago, I haven't bought a single case of beer. This is quite amazing because I live in Germany.
Thank you for inspiring my sense of taste every Monday!
Robert Hess 22 Sep 2007
1:37 pm
Andre, glad you've been enjoying the shows!
Thomas 4 Jan 2008
5:25 pm
There is something about a Martini,
A tingle remarkably pleasant;
A yellow, a mellow Martini;
I wish I had one at present.
There is something about a Martini,
Ere the dining and dancing begin,
And to tell you the truth,
It is not the vermouth—
I think that perhaps it's the gin.
- Ogden Nash
Thomas 11 Feb 2008
7:13 pm
It's not cloudy, it's opalescent!
Dinah (MetaGrrrl) 15 Feb 2008
3:46 pm
Thanks so much for the poem, Thomas!
Good ol' Nash.
John 23 Apr 2008
8:49 am
Where did you find your Martini Stirrer that you used on this episode? Thanks
Mike 30 May 2008
4:12 pm
Great job as always. Intrestingly, while reading an old Robert Heinlein short story published around 1938-39, one of the characters orders a Martini and says to, "make it an italian". Obviously with sweet vermouth!
Charles Joly 7 Jul 2008
6:05 pm
I'm wondering about the glassware used in this episode. I absolutely love the glass used for the sweet martini. It seems a near impossible task to find a good array of properly sized, classic designed glassware. Are those vintage pieces? Thanks so much, Cheers!
Robert Hess 7 Jul 2008
6:23 pm
The glass used for the dry martini is from my grandmothers estate, and the glass for the sweet martini is one I picked up at a local restaurant store… it was on "clearance" because they were having a hard time selling this "odd" looking glass. Sheesh. :->
Amazingly, as you can see, these two are actually the same pattern.
Luc 8 Jul 2008
7:55 am
I'm really enjoying your shows, and it's really nice to see how martinis are supposed to be made. On a side note, in the original James Bond books, he would ask for his martinis stirred not shaken. It was only changed in the movies to sound better. Keep up the good work.
Fred 4 Mar 2009
4:16 pm
This is not simply true. In the novel Diamonds are Forever he uses the phrase and I think also in Dr. No. In Casino Royale this is how he orders the first Vesper he invents. Elsewhere—You Only Live Twice, I think—he orders it stirred. Moody, perhaps?
Anyway, I take the colder "shaken," but not as fiercly as you did it, and risk the cloudyness.
Robert Hess 5 Mar 2009
4:22 am
Mr. Bond's drinks were all over the place in the books, I started trying to keep track of what he drank and how he drank it, and gave up halfway through Live & Let Die because it started to seem pointless :->
Fred… as a slight aside, you can get a drink just as cold stirring as you do shaking (it just takes a little longer). Technically it can be argued that stirring should get even colder because shaking is imparting more energy into the process, which would be converted to heat.
Fred 5 Mar 2009
4:45 am
Agreed about Bond. Bourbonand branch, bourbon straight, Gin and Tonics (extra fresh lime). I was just amazed how he (and Felix) could have 2 double vodka Martinis and then go to work, especially where I might have to use firearms. :-)
When I made a Martini last night (I intended to make it with sweet vermouth and found I was out. I will rectify that on the way home tonight._) I realized that I've fallen into using the shaker but gently stirring rather than shaking.
I appreciate finding your site, by the way, and re: the Old Fashioned show, I am now scrared to order it out, but do make it at home.
I've mentioned finding your site in my blog category "cocktails" at http://blog.avolio.com/search/label/cocktails
David 21 Mar 2009
10:10 am
999,999 out of 1,000,000 people do not expect this drink when they say "Martini." This should instead be called a "Gin-Hater's Martini," or some such thing, not that I understand why anybody would want a martini if they don't like gin. If a modern martini (at least 5 - 1 gin/vermoth ratio) is not "balanced" because it tastes too much like gin, and if a cocktail must be "balanced," then fine, a martini is not a "cocktail," it's a gin drink. But even if this thing you're making is a proper "cocktail," it is not a martini as almost anybody uses the word. It's something else.
Apparently there's some sort of movement away from the modern martini. There was an article by Jason Wilson in the 2/4/09 Washington Post that quoted Mr. Hess (paraphrase: a modern martini is for alcoholics) and the always interesting David Wondrich (paraphrase: a modern martini is for people who are posing as macho, and is "pretty much undrinkable"). It's all very interesting historically, and it's always fun to play with drink recipes. But if a bartender wants to suggest I try this thing when I order a martini, he or she better warn me. I might be interested to try this sort of variant, for historical interest or to try something different, and I might even enjoy it as long as I'm expecting something unusual, but it's NOT what I mean when I ask for a martini.
There are so many wonderful, unique gins being made nowadays, and if you make a 3 -1 martini, and move further from a martini as most people use the word by adding orange bitters, you literally have no idea what the gin you're drinking tastes like. In a 3 - 1 martini with bitters, you can hardly tell Hendricks from G'Vine from Plymouth from freaking Beefeater, because you're confusing the botanicals in the gin with those in the vermouth and the bitters. Those of us who actually enjoy gin—apparently a tiny minority—will drink it straight to sample the craftsmanship of the distillers, but we also enjoy martinis, as a gin drink, if not a "cocktail." And contrary to what you said, a 5 - 1 or 6 -1 or even 7 - 1 martini most definitely does NOT taste like pure gin, it's hard to know how you can even say that.
Love your site, by the way, and i'm learning a lot. It's just that I also love gin, and I really believe that if you don't, you should just steer clear of the martini.
Dinah (MetaGrrrl/Bibulous) 21 Mar 2009
10:30 am
I profoundly disagree that a 3-to-1 Martini masks the character of the gin being used. Yes, it subtle. It's a cocktail, not a showcase of a particular spirit.
If you want chilled gin with a dash of dry vermouth, order that. Be gin proud and order what you like!
But it is no more a Martini than chilled whiskey with a dash of sweet vermouth is a Manhattan.
Frankly, I disagree with Robert here about not drinking straight gin. Some are lovely with just a little ice melt.There are also spirits-forward drinks that showcase a given spirit - I had a fantastic Gin Old Fashioned with Death's Door gin on my last visit to The Violet Hour, for example.
David 21 Mar 2009
11:34 am
Dinah, your post has good points, but it also sent me off Googling Death's Door gin, which I had never heard of, here in Texas. I've now mail-ordered a bottle, which I'll look forward to trying, so thanks for the mention of that. While reading around a bit, I came across someone reviewing it and he made a point that I've been thinking about.
Some of the gins coming on the market in the last decade or so are softer and with unique botanicals, so that they almost seem made to be drunk straight. I made myself a drink a little earlier, 5 - 1 Aviation gin with Vya Extra Dry vermouth, where both gin and vermouth are unique, and the drink was just weird, not enjoyable. I don't think it would have been any better at a different proportion, I think Aviation gin just doesn't make a good martini. These new-fangled gins seem to need a new-fangled approach, and I'm not sure what to do with some of them, other than just drink them straight from the freezer…and yes, contrary to Robert's thoughts, I'm afraid I do keep my gin of the moment in the freezer.
Fred 21 Mar 2009
11:52 am
David, Robert's point was that some water should be part if a cocktail. Also, I am pretty sure his purpose was to present a classic Martini.
I enjoyed learning where the "dry" distinction came from, and it rings true. I have made a sweet Martini, and enjoyed it, and still enjoy dry Martinis.
I typically like a 5-1 ratio. I had read that cocktails should be 3 ounces.
Dinah (MetaGrrrl/Bibulous) 21 Mar 2009
12:23 pm
Hi David,
I think you'll really like the Death's Door. The other ones I've been enjoying lately are Leopold's and, especially, CapRock.
The CapRock in particular is great just over an ice cube. Stunningly good stuff!
Robert Hess 22 Mar 2009
9:48 am
You raise a number of good points, as well as points that I think I need to provide some additional clarifications for.
You are correct in saying that the dry Martini as presented in this episode is not what most customers would expect if they were to go to a bar and simply order a "Martini". It IS however what customers in pre-Prohibition America would have expected. If I were to put this drink on a cocktail menu I would take care to list it as something like "Pre-Prohibition Martini" or some-such which would require a customer to specifically order it.
I disagree however that this is a "gin-haters" Martini. The goal of any cocktail should be one of "balance", which means not only a balance of sweet to sour (in a "Margarita" style of cocktail), but also a balance of the spirit which it contains. This doesn't mean to "mask" the spirit, or even push it to the background, but it does mean that the spirit should not stand head and shoulders above everything else. It should instead be "sharing" the stage properly with each of the other ingredients.
For me, a cocktail should "celebrate" the spirit, and as such, you should always be able to taste the spirit in a cocktail, but it also shouldn't slap you in the face with its presence. For a drink like the Martini, I recommend people experiment to find their own personal balance. The goal should be to mix it at just the right ratio so that you almost can't tell where the gin stops, and the vermouth begins. And the dash of orange bitters is an important piece of this equation.
I'm not saying that drinking straight gin is a bad thing, just that it's not something that the average drinker does. If you were to tally all of the times that a customer asks for a particular spirit "straight" at the bar, gin will always be virtually non-existant. I use the points I touch upon in this video to help somebody who "thinks" they don't like gin to realize that perhaps they just haven't had a properly made gin cocktail yet. I like to compare this with introducing somebody to wine. I wouldn't start them off with a hearty Zinfandel, instead I'd have them try a sweet and less complicated white wine, and then over time get them used to some of the dryer and more complex red wines. Gin has a flavor which the "beginner" will find daunting, if not discusting, and so you need to gradtually introduce their palate to these flavors.
Dinah (MetaGrrrl/Bibulous) 22 Mar 2009
10:50 am
Good clarification, Robert, thanks.
Yes, straight gin drinking is for freaks. Mmm, gin. :)
By the way, re: prior discussion of bitters & amari, have you tried the Zucca Rabarbaro yet? Wonderful smoky odd stuff. We got our bottle in London at the Whisky Exchange. http://www.thewhiskyexchange.com/P-9248.aspx
IanRafferty 1 Jun 2009
6:03 pm
I love it when any client of mine asks for a Martini. With so many contemporary cocktails proving so much more popular, I always imagine Speakeasys when I stir a Martini. Orange water is something that I have never tried and therefore plan to order and experiment. I also agree, that whilst James Bond is a very cool character on screen, he has been invented from a book, and I Mr Hess, will take your side every time. Having said that, after the recent release of the latest bond, a peaked interest in a Vesper Martini has occured which I encourage greatly. However, I like to add a flamed orange zest as I feel it adds that much needed balance to a terrifyingly strong drink. Qouted in the "Diffords Guide" as, enough alcohol to drop a Rhino, or something along those lines. I also feel that with most drinks in a "cocktail" glass. The glass should be pre-chilled, and the cocktail should always be double strained. First through the hawthorne followed by the sieve! Heres to the rejuvination of such classics, like the Martini. Cheers!
Laurie 21 Jun 2009
3:45 am
Robert, The response you had for David and Dinah really helped clear up questions I had about the pre-prohibition martini. The biggest reason is I hate traditional Martinis. The first Martini I ever drank tasted like the bartender poured Pinesol in a glass and served it to me. Since then I've never had another cocktail with gin. Vodka all the way. But this segment gave me a ray of hope that I might be able to try another traditional Martini. I like the idea of balance in a cocktail. I have always thought that but didn't realize that's how a cocktail is supposed to be made since a large portion of bartenders rarely achieve balance in a cocktail. I also like the fact that you bring the art back into cocktails which I find is rare. I have a copy of the New York Bartender's Guide and would like to try several different cocktails. I have yet to find a bartender that can make a drink that I would like to try from that book. They always ask me what's in that? Now granted if I were asking for a strange off the wall drink from an obscure text I would expect that but this is from a book that has been in circulation for decades that I thought was considered a bible for bartenders? Many times I'm almost offended they are asking, especially a cocktail that is a classic. Is there a bar in Seattle you would recommend above anywhere else in town? I'm not looking for a trendy, hip, loud, obnoxious meat market which seams to be the norm for some of the most popular spots. Just looking for a comfortable, welcoming place were the cocktails are fab and so are the people and I don't have to bring my own copy of the Bartender's Drink Guide in order to try something new. :)
Robert Hess 21 Jun 2009
6:44 am
The problem you describe is oh-so-common. Both in avoiding gin due to a bad "first experience", and having problems finding bartenders who can execute a properly balanced cocktail.
One problem with relying on recipes from a book like the "New York Bartender's Guide" is that there are over 1,000 recipes in this book and I dare say a lot of them are going to be ones most bartenders have never heard of, much less have memorized. There are indeed some "classic" cocktails in that list, but some are so classic that they haven't been commonly made in over 90 years. When you begin asking for drinks from such a book, many bartenders are thinking you are simply playing "stumb the bartender", which has a tendency to not get things off on the right food. When I am wanting a drink that "maybe" the bartender might not know, I always do three things… first I look over the selection of liquors that they have, and try to determine if they have all of the ingredients necessary… second I ask them by saying "By chance do you know the recipe for…", and thirdly I always have the recipe on-hand on my PDA so I can show it to them so they can make it. (You can access my online list of recipes from a web enabled phone by going to www.DrinkBoy.com/mobile ).
As I was reading your post, I was thinking to myself "I need to find out what city she lives in so I can hopefully give her a recommendation for a good bar to try…" Thankfully you did, and thankfully you live in Seattle! Which is one of the best cities in the country to find some great bars.
My first recommendation would be the Zig Zag Cafe. They are located on the stairway that leads from the Pike Place market down to the Seattle Aquarium. They are about halfway down on the north side. Look for their outdoor patio seating. They are extremely casual, and I would highly recommend getting a seat at the bar. They open at 5pm, and personally I recommend getting there early because the bar fills up quickly. Murray is their star bartender, and he works Tues-Fri. Let him know you got a recommendation from here, and he'll be sure to take good care of you.
I also recommend Vessel, Sambar, Chantantee Thai (in Bellevue), the bar at Canlis… and that's just a start.
Z 25 Aug 2009
11:50 am
One reason some bartenders think vermouth is a bad ingredient is because the vermouth in their well is bad.(old)
Vermouth like wine goes bad. Unlike most of the other spirits in the well which can sit for a loooong time, vermouth should be refrigerated if you are not going through bottles frequently.
Lawrence Spies 15 Dec 2009
8:02 am
Thanks for getting it right Robert!!!! Orange bitters and sweet vermouth!!!!! No one ever adds the bitters now a days Just Gin, hardly any Vermouth or just Gin and an olive!!
Lawrence Spies 15 Dec 2009
8:14 am
I add bitters to my Dry Martini as well…
Robert Hess 15 Dec 2009
12:05 pm
Lawrence, YES! A dash of orange bitters to a dry Martini is that special touch which really finishes the drink.
Bill 11 Feb 2010
6:49 pm
Awesome video. I'll have to pick up some orange bitters so I can try both of these. I've been making "perfect" martinis lately and everybody is pleasantly surprised when they enjoy them. I don't understand why vermouth has such a bad rap—it's in most of my favorite drinks! And even though Goldfinger was one of the two best Bond pictures, I agree that it did a lot of damage with the "shaken, not stirred" line.
For getting people to come around to gin, incidentally, I recommend the gimlet.
Indiapale 17 Feb 2010
10:18 am
hey Robert,
I really enjoy your shows and insights on cocktails and mixology. I was wondering if you know of any legitimate imbibing lounges or bars in the twin cities area that you would recommend?
Matt Joy 2 Mar 2010
10:41 pm
Mr. Hess, again, loving your site! When I first found an interest in mixology I set out to make a classic martini with Gin and Dry Vermouth, garnished with an olive. Per the folk lore of James Bond I did shake my first one, but more grievously I used a well grade gin along with Martini&Rossi; Dry Vermouth. I do like that brand of Vermouth quite well, but found Seagrams gin quite atrocious in a martini. I almost vowed off of martinis, and gin, altogether until I decided that the quality of gin was likely at fault. Being a lover of bourbon I know the spirit can make or break the drink. I've come to find that I enjoy Tanqueray a lot and something new I've discovered, New Amsterdam Gin, pleases my palate quite pleasantly with a much better price tag to boot.
The whole sweet vermouth version is new to me and I've not experimented much with the perfect version of anything, I will be trying those soon!
For such a quintessential drink I was hoping for a little more on the craft of a martini in your video. Per the feedback, the whole inclusion of the vermouth in the mix, rinse and toss and even frosting of a glass with vermouth, olive brine or even onion brine for a Gibson martini is something I would have liked to see demonstrated. Would you possibly consider a follow up video to demonstrate the popular variations of how to make a modern martini as well as any extra craft tricks of the trade to enhance or modify a martini to taste?
So far, my two favorite martini recipes are:
1. .5oz Martini&Rossi; Vermouth shaken over 4 ice cubes. Add 2oz Tanqueray or New Amsterdam Gin and stir with 4 more ice cubes. Strain into a martini glass that has been coated with brine from vermouth soaked cocktail onions. Garnish with one cocktail onion and one vermouth soaked olive. Both onion and olive products I use come pre-brined from World Market.
2. Frost a martini glass generously with Dry Vermouth. ( Takes me about 15-20 minutes of checking back on the glass in the freezer to swirl and frost the vermouth until all liquid has frozen on the body of the glass.) Add 1.5oz Tanqueray Rangpur Gin that has been quickly stirred to cold before too much dilution from the ice occurs. Garnish with a Vermouth Olive. *I prefer to keep this version lighter on all compliments to the gin since the Rangpur Gin is light on heat and heavy on botanicals/lime and is easily overwhelmed by other ingredients.
Side note- I've seen you and a few others use/recommend Plymouth gin and I plan to pick up a bottle soon to see what it is like.
Pardon a second request, but would you ever consider a video in which you describe/compare your top 3 or so brands of base spirit in each category? I'm at a loss of which brand of cognac/brandy I should start with for a sidecar and would feel more comfortable trying to make new drinks if I had a "safe bet" brand of base spirit to work with for any given drink. Thank you in advance for indulging my long winded comment!!!
Brandon Morgan 20 Mar 2010
8:49 am
I didn't see you put the orange bitters in the Dry Martini. It is in your recipe though. In a dry martini ora dry vodka martini, do you still add a dash of orange bitters?
Robert Hess 20 Mar 2010
3:53 pm
Yeah, as the note in the description indicates, I sort of… er… forgot to add the orange bitters to the "dry" version of the Martini, and didn't even notice it until we were reviewing the videos for posting, by which time it was far too late to do anything about it.
I will most likely cover the Martini again (and make sure I include the orange bitters this time), and address some of the variations you point out… however, I am not a fan of the "rinse and dump" Martinis, since they are more a "glass of cold gin" then they are a true cocktail. For me, I prefer to use enough vermouth so you can't tell where the gin stops and the vermouth begins.
We are also discussing how to do some episodes which provide a little bit of product comparisons in some fashion. It is important to realize of course that tastes can be subjective, and so what I might like as a gin, you might not. The best judge in such cases is your own palate. For this reason I recommend simply going to a bar that you trust to make great drinks, and try something like the Martini with a couple different gins to see what you think yourself. Or you could gather some friends together, and try this out at home.
Matt Joy 21 Mar 2010
12:22 pm
Robert, I agree with you on not liking the rinse and dump method. Just about every bar tender "in the biz" says they make their martinis that way and the last time I ordered a Manhattan at a local bar they also did the rinse and dump with the bitters before straining the drink in. Like you've said, finding a mixologist that appreciates the craft in the world of speed pours and fast cash is hard. Thanks again :)
blair frodelius 25 Apr 2010
7:53 am
Had the worst ever Martini last night at a new bar in town. I asked for a stirred three to one gin martini up, with an olive and a twist. What I got was something akin to a genetic abomination.
The bartender began by what looked to be rummaging in the garnish tray, but I couldn't see exactly since i was two deep at the rail. Then, came the gin, the dry vermouth and ice. So far, so good. However, I was chagrined to see her stir the drink with a plastic straw a few times and strain it into a cocktail glass. Only a lemon twist was added. I decided to go with it, since the place was rather busy. Taking a sip of the drink, there was a familiar, yet disturbing flavor. I tasted again. Gin, yes, but also a sweetness, and a wash of olive brine.
I suddenly realized what she had been doing with the condiment tray. She had tried to make a dirty martini by pouring olive brine into the mixing glass from the tray! Undoubtedly, some of the maraschino, lemon and lime juices got in there as well.
Why she thought I had asked for what ended up being a dirty/fruity martini, I have no idea. But, let me tell you, it doesn't work.
Better luck next time…
Adam Coronado 25 May 2010
6:50 pm
Tried this today. For such a "cool" drink, it sure does burn. I was using New Amsterdam, though. May need to spring for the Hendricks next bottle.
Adam Coronado 25 May 2010
6:52 pm
On that, Robert, I've notice that many drinks on this site simply aren't served on the rocks. Before visiting here, I made everything that way. Historically, have we just been committed to getting our drinks down before they warm or what? Something tells me we all got drunk in a way bigger hurry, say, 70 years ago.
Fred 26 May 2010
1:16 am
Adam, I am not sure changing the gin will help you much. For example, I happen to like Gordon's. which is a bargain gin. I would experiment by using sweet vermouth. To your second comment, while you should certainly drink it as you like it (e.g., on the rocks), I wonder if you are comparing how cocktails are made in bars vs. at home. What I mean is this: I find that unless I specify, they make a bigger drink out than I do at home (and what classically was done). A 3 or so oz. drink should not get warm before you finish it, and you should not "get drunk in a way bigger way."
Robert Hess 26 May 2010
4:17 am
Adam, the "burn" you describe is probably the burn of alcohol, which can be tempered by the water which is incorporated into the drink by the ice as you chill it. When served on the rocks this just happens as you drink it, but when served up, it is important to stir the drink long enough to give it both a proper chill as well as a proper dilution.
blair frodelius 26 May 2010
4:43 am
I totally agree with Robert. The proper amount of dilution is key for a Martini. Although some people like to keep their gin and vodka in the freezer, I don't recommend it. It doesn't allow enough ice to melt when making a cocktail.
Adam Coronado 26 May 2010
5:40 am
Yeah, even though I stirred the crap out of it, I think I might be a rocks man, at least with this drink (I like my Manhattans up). Or maybe not, based on my next point.
I noticed that in your videos you seem to pull ice from a bowl or what seems like a bin behind the counter. I pulled my ice straight out of the freezer. This leads me to believe that my drink didn't dilute as well as yours would (I'm sure the ice melts quicker after it sits a little). I only say this because I counted how long you stir in the video and did the same. Not a symptom of OCD, promise. : )
Love talking spirits with ya'll. Drink well!
Benjamin D. 9 Jun 2010
8:11 am
Hi Robert,
What are your thoughts on the type of dry vermouth? There are of course the extra dry vermouth and the bianco vermouth which is quite a bit sweeter. Martini & Rossi produce both sorts and Noilly Prat seems to be closer akin to the extra dry Martini & Rossi. I've tried both and they seem like completely different drinks. What would have been the original? Personally, I've found the extra dry to work better with an olive and more savory flavors but I think the sweetness of the bianco makes for a nice drink with a lemon twist and orange bitters. Any thoughts?
Matt Joy 14 Jun 2010
9:37 pm
Benjamin D. , I just recently purchased the Bianco vermouth and was pleasantly surprised with how tasty it is in a martini and shocked at how it makes the martini a very different drink from the M&R extra dry. I definitely favor a gibson martini with bianco as opposed to a dry with an olive, but still enjoy it. I just got some regans #6 orange bitters after hounding bevmo to restock it, so I look forward to trying these recipes in their entirety now :)
Troy Truchon 1 Jun 2012
7:51 pm
This is the sort of thing I wish I could expect when I order a Martini. I'm at odds with the opinion above as I see calling a glass of gin or (heresy) vodka with as little as a drop or spritz of vermouth a martini to be just as peculiar as calling a glass of sweetened tea with a slice of lemon an arnold palmer. 4:1 is the least amount of vermouth I'd feel comfortable calling a Martini, and if its a fresh bottle of good quality vermouth I'll gladly mix the most traditional martini of all, namely one part Gin to one part Vermouth. If you enjoy gin there is nothing wrong with drinking it strait, for that matter there is nothing wrong with drinking Vermouth strait either (currently drinking a glass of half sweet, half dry, and a dash of bitters and lemon).
SDM 3 Dec 2012
9:53 pm
Hi Robert, I'm a long time lurker here, borrowing your recipes and wisdom all the time. I suspect you answered this already but I can't find it. Where did you get the combination stirring glass / strainer? Would love to add that to my bar. Thanks!


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"I've often thought of the forest as a living cathedral, but that might diminish what it really is."— Richard Nelson
One of the great things about being a musician is that you get to go to places and interact with people you do not know and have experiences you could not have expected. You can be talking to someone before or after a set, and then something happens that blows your mind and takes you somewhere you were least expecting.
Such a thing happened to me at a private "Chase the Blues Away" party we played two Saturdays ago. The site of the party was quietly spectacular; there was a hearth oven, wonderful woodwork and wood carvings and some of the greatest fresh-baked pizzas and desserts I have ever had. What was even more special, though, were the people, and one particular conversation.
There was an arborist there, and we began talking about Philadelphia trees – ancient ones in Penn Treaty Park and Haverford College. Huge ones in Awbury Arboretum and trees in special places. And then we both used the term "sacred spaces," and I was amazed.
I love that term, and I use it when talking about places that produce a feeling in me that goes beyond the normal. That term conveys to me a place that has a sense of mystery and magic – a touch of the divine. It speaks to places that at the same time make you feel powerful for noticing and being in them, and insignificant at the same time beneath the wonderful weight of the mystery the places hold.
And so we began sharing stories about some of our favorite sacred spaces. He talked about places in Bryn Athyn, and I mentioned a Taos Pueblo church in New Mexico, and he started talking about churches too. But he blew me away when he mentioned the Church of St. James the Less on Hunting Park Avenue near Kelly Drive.
I was stunned-speechless. We have driven by that place countless times and just been taken by it. You go down Kelly Drive towards center city, turn left onto Hunting Park Avenue and climb the ramp that passes beneath another one of my sacred spaces, Laurel Hill Cemetery.
And there on the left, the church just seems to magically sneak into view; a perfect, quiet little piece of Episcopalian England placed down in the city. There are some wonderful old trees that you see over the wall of the ramp, and there is a triangular graveyard.
And when you are stopped at the light on Clearfield Avenue, you turn around and see sitting back a ways a quietly elegant church that looks at the same time to be both out of place and perfectly at home. It has never failed to bring wonder and a smile to me when we pass it, and here I had met someone else who shared that sense of specialness about it.
Now I have never been to St. James the Less – we are always on our way somewhere else when we pass it, and I have not found or made the time to just go and see it. But this arborist was not only familiar with the church – he knows people who work there. And he knew some of the history of the church. And most importantly, he can get me in to tour the church and the graveyard! So I will finally be going to see the Church of St. James the Less!
So this little conversation, this between-sets chat with a stranger, turned into something way beyond what I thought it could be. And that is another reminder to me about the joy and importance of being out and about in the world and being open to surprise. And that is another wonderful gift of being an active musician.
(For more on the history of the Church of St. James the Less, visit www.saintmarksphiladelphia.org/saint-james-the-less-church)
John Colgan-Davis is a long-time Mt. Airy resident and a harmonica player with The Dukes of Destiny, one of Philly's best rockin' blues bands which played at Pastorius Park on the evening of July 3 (assuming the weather cooperated).


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Poultry Industry Battles Wing Price Volatility as Super Bowl Nears
In other news, ranch dressing unseats bleu cheese as Americans' favorite wing dip.
According to the National Chicken Council's 2013 Wing Report, "more than 1.23 billion wing portions will be consumed during Super Bowl weekend in 2013." (It seems important to point out here that, per a new poll conducted by the NCC and Harris Interactive, bleu cheese has been handed a stunning defeat by ranch dressing as Americans' favorite wing dip.)
The wholesale price of wings is at a historical high -- and wings have, in recent years, become the most expensive part of the chicken. Right now, the wholesale price of wings in the Northeast is hovering around $2.11 a pound, up 14% from last year. Ten years ago, wings were wholesaling for $0.68 a pound.
(Photo: National Chicken Council)
"Demand for wings is proving more and more to be inelastic," Bill Roenigk, chief economist and market analyst at the Chicken Council said in a statement. "With the rising number of restaurants with menus dedicated to wings, the return of the NHL hockey season, the NCAA March Madness basketball tournament, and then the start of grilling season, wing demand should remain hot."
Here's what Buffalo Wild Wings (NASDAQ:BWLD) had to say about the issue in its most recent 10-Q:
An Industry Pivots to Breast Meat
The cost of goods sold is difficult to predict, as it has ranged from 27.2% to 31.6% of restaurant sales per quarter in our 2011 fiscal year and year-to-date in 2012, mostly due to price and yield fluctuations in chicken wings. We work to counteract the volatility of chicken wing prices with the introduction of new menu items, marketing promotions, focused efforts on food costs and waste, and menu price increases. We will continue to monitor the cost of chicken wings, as it can significantly change our cost of sales and cash flow from company-owned restaurants. We continue to explore purchasing strategies to lessen the severity of cost increases and fluctuations, and are reviewing menu additions and other strategies that may decrease the volatility of our cost of sales percentage and decrease the percentage that chicken wings represent in terms of total restaurant sales.
As Dick Lobb, former VP of Communications at the NCC told me back in 2010, "You really want each part of the bird to carry its share of the burden, but a chicken only has two wings."
This sentiment proved especially relevant in 2009, when the price of chicken breasts and the price of chicken wings -- which used to be literally thrown away or used to make soup -- switched places.
And lo, the "boneless" wing was born.
Not actually wings at all, Lobb described the boneless variety as "pieces of breast meat that are breaded and battered and cooked in the same way as the wings, and served with the same sauce."
Chains like Applebee's (NYSE:DIN) and Pizza Hut (NYSE:YUM) enjoy the higher margins associated with the boneless wing. And processors like Tyson Foods (NYSE:TSN) and Sanderson Farms (NASDAQ:SAFM) eagerly supply them. However, the classic bone-in wing will never disappear from menus, no matter how expensive they get. Unfortunately, the investment techniques used in many other sectors to smooth out price spikes are not an option in this case.
"A hedge is impossible -- there's no such thing as chicken wing futures," Houston money manager Ryan Krueger told me.
No Shortages Expected
Bill Roenigk would like to assure Americans that they won't want for wings this Sunday.
"The good news for consumers is that restaurants plan well in advance to ensure they have plenty of wings for the big game," he said. "And some restaurants are promoting boneless wings and some are offering flexible serving sizes. But if you're planning to cook your own wings, I wouldn't advise being in line at the supermarket two hours before kickoff."
Follow Justin Rohrlich on Twitter: @chickenalaking
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Copyright 2011 Minyanville Media, Inc. All Rights Reserved.
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text:
by Alaina Mabaso
One night a few weeks ago, my husband and I succumbed to the International House of Pancakes down the road. There were two people in the restaurant waiting area: a young black woman with a pierced nasal septum and dirty pajama pants grooming her black male companion's luxuriant head of hair.
They weren't waiting for a table. They were just doing some hair in the IHOP lobby at 7 in the evening. "Why are you guys doing that here?" my husband Lala asked them. They shrugged.
"Nice dreadlocks," the man said to Lala.
"Thanks man," Lala replied. From behind him, I pointed to myself. "I did them," I gloated.
The man's mouth fell open. "You? No!" he said.
The fact is that a white girl who does a black man's dreadlocks is way more strange than doing your own hair in a suburban restaurant during dinner hours. But whatever anyone thinks, I'm a very lucky woman. Everyone's got their "type." For my mom, it was '90s-era Ricky Schroder, with his blond hair and blue eyes. But I went the opposite direction.
Ever since I was a teenager, black men with dreadlocks turned my head. It may have started with Harold Perrineau in Baz Luhrmann's 1996 movie, "Romeo and Juliet." Who needed Leonardo DiCaprio?
Let's just say that my future husband, a South Africa native, fit the bill. We met when I was barely 19. And his hair, from the soccer field to the dining hall, was glorious.
My grandmother said it looked like worms were growing out of his head. For years, my mother would gently ask me if Lala had any plans to cut them. Even Lala considered chopping them off occasionally, and shortly after we were married, he actually went a year or so with his hair shaved smooth and close — a sad era for me but valuable in that I discovered once and for all that I loved my husband with or without the locks.
I find that a lot of white people are mystified by dreadlocks. Many years ago, I too did not have the slightest idea how anyone got them. The closest I'd come to any dreadlocks-in-progress was in Christian boarding school during my junior year, when a Caucasian classmate down the hall decided she wanted dreadlocks and simply stopped brushing her hair.
As her hair matted into dreadful clumps over the subsequent weeks, school officials noticed and forced her to comb it out, citing a dress-code violation. She was furious. All that not-brushing for nothing.
Some people seem to think that dreadlocks like my husband's grow naturally, as if some people of African descent are born with the style (though, to be fair, we're all of African descent). "How do you do those?" people ask my husband. Then they are surprised to learn that dreadlocks, like any chosen hairstyle, require meticulous maintenance.
I was surprised when I was pressed into service. Despite having my own head of thick, shiny, naturally golden hair, I was never interested in styling it. The first thing I always tell hairdressers is to do something that I don't have to mousse, spray, blow-dry or clip. I never learned how to braid my hair or anyone else's.
But those dreadlocks called my name. Since so many people seem to be shyly curious about dreadlocks, and I believe my country could do with a little interracial harmony right now, I'm going to tell you the secrets of my husband's hair, and tell you how I take care of it.
Before me, Lala's younger sister did the honors. She divided his hair, only about an inch or so long, into dozens of small, roughly square segments, marching in approximately horizontal lines from the nape of his neck to his hairline. She fastened each segment with a tiny rubber band. Then Lala used the crochet-hook method to build his new, short dreadlocks. You take the tiniest crochet-hook head on the market, and pass it quickly back and forth, over and over, through the section of hair. The crochet's hook tangles the hair so carefully that it becomes a small lock, right in your hand. It's time-consuming but effective when done right.
Once they've gotten started, well-groomed dreadlocks need to be twisted every so often. We try to do it every few weeks (occasionally, Lala's sister still does the honors). There are a thousand products you can use for dreadlocks, and we've tried many over the years, but we prefer natural products.
First, Lala soaks his hair briefly in a big bowl of diluted apple cider vinegar and salt. He rinses it, and then washes it first with tea tree shampoo and then unscented Castile soup. The hair, so brown it's nearly black, is springy and glistening clean at the puffy roots of the locks — the hair that will be incorporated into today's twists.
We prefer starting with the very back row of hair, and working toward the hairline. Instead of using a purchased hair product, Lala mixes his own fragrant locking solution of olive oil, jojoba oil, castor oil, sweet almond oil, avocado oil and Vitamin E shaken up with a bit of warm water in a spray bottle.
The oils are expensive, but they last a long time and keep the hair in good shape without unwanted scents or residues. I deal with about three locks at a time, spraying their roots well with the oil solution and then twisting them so they're tight enough to keep their twist when they're dry, but not so tight that they hurt Lala's scalp.
I used to use metal hair clips to pin the finished locks down, keeping them from untwisting before the hair could dry, which takes several hours without a dryer. But now we use a simpler method where the twists are given a little up-and-over finish. As I twist, I'm maintaining not only the growing length of the locks, but their tidy shape as well by refreshing the boundaries between each segment of hair.
The process used to take me hours. Sometimes we'd have to undo whole sections or even the whole head and start over because my lackluster twists unraveled or didn't lie in the right direction. But with years of practice, I can now do Lala's whole head in about 30 minutes.
I'm sure not many husbands wake up on Saturday mornings and say to their wives, "Will you do my hair?" Dreadlocks still turn my head wherever I go, but partly because I like to judge if they're as nice as my husband's. Sometimes Lala wonders if it's time to cut them. I say that of course, it's his head, but please, please don't.
Do you do something special for your own partner that you never expected you'd learn how to do?


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We use a self-hosted instance of Atlassian JIRA to track all kinds of project-related issues.
The different issue types are defined as follows:
- Bug: A defect in the GMAT application
- Improvement: An enhancement to an existing feature
- New Feature: A brand-new feature that doesn't already exist
- Task: A project-related task that needs to be done (i.e. an action item or a testing task), or a defect in non-software components
Best Practices
We are a very small development team, please help us manage bugs and issues, and in turn help you:
- If it is not a software defect, don't classify it as a Bug. See the above list for classifications. Classify work on docs, infrastructure, etc. as Task.
- If you find similar or related issues, please do not check in many small issues, use a single issue. Here is an example, suppose the following two disallowed lines are not being caught, Sat.ECC = 1 or Sat.ECC = -3. Please put these items in a single ticket. These are not separate tickets.
- If separate items are closely related and are really a To Do list in a common work area, use a single ticket.
- Provide a complete bulletted list of instructions to duplicate the issue and attach scripts and data files when necessary.
Each issue type can have its own custom workflow. Currently we have two operational workflows:
When a bug is opened, it starts in the Openstate.
- Open Here the bug gets triaged and assigned to the person who will fix it. The assignee changes the state to In Progress.
- In Progress The assignee works on the bug, makes comments as appropriate, and tracks time using the Time Tracking feature. When finished, the assignee marks the bug as Resolved. If the Resolution is Fixed or Cannot Reproduce, the assignee assigns it to the reporter or Default, whichever is more appropriate. The Default assignee is the feature lead. If the Resolution is anything else, the assignee immediately marks the bug as Closed.
- Resolved At this point the bug has been fixed, but needs to be verified independently. The assignee should either verify the fix, or assign it to another someone else for verification. When the fix has been verified, the assignee marks the bug as Verified.
- Verified If more work needs to be done (such as regression testing or documentation), it should be assigned to the appropriate person, and discussion should happen in the comments section. When all extra work is done, the bug should be marked as Closed.
- Closed All work is done on this bug.
Other issue types
The workflow for the other issue types (New Feature, Task, and Improvement) are identical to the Bug workflow, except they don't have the Verified step. When the assignee resolves the bug, he or she should immediately mark it as Closed.
Steve is working on a plan for this.


text:
xtrend needed a new logo design and created a contest on 99designs.
A winner was selected from 185 designs submitted by 55 freelance designers.
SOLBiotics Silver Solution (the silver solution part is a sub-caption. SOLBiotics is the brand)
SOLBiotics is a patented nutritional supplement and topical gel that annihilates bacteria, viruses, mold, and fungus. It speeds up wound healing dramatically. Anti-inflammatory properties. Super cutting edge technology. Saves lives. It's almost super-power like ...like when Jesus healed the lepers. Based on silver. It is not only preventative, but it is also used in numerous treatments. http://www.silversol.info. We are branding the SilverSol product.
Health conscious and general population. This is a product for everyone.
The Logo needs to have a clean but cutting edge feel. Needs to be formatted in .ai or .eps or hi-res .pdf vector formats. The product is in a cobalt blue bottle. We are open for suggestions but good colors could be: silver, chrome, neon blue, neon green ...and anything with a cutting-edge look that will look good on a cobalt blue bottle for packaging.
***IMPORTANT*** We are looking for an icon or a symbol to represent the brand.
Find out how a design contest works or learn more about our logo design services.


text:
Wests Tigers v Sea Eagles preview
3 hours ago | Tim Costello
Injured St George Illawarra Dragons half back Mathew Head has been rated as an unlikely starter for the 2007 season following reports that teammate Ben Hornby will be wearing the No.7 jersey in March.
Head underwent knee surgery last October and was reportedly running at training last week. After battling with injury over the last two seasons, Head was hopeful of being available for the Dragons' season opening clash against the Gold Coast Titans at Suncorp Stadium on March 19. But latest indications are that the Dapto junior will not be fit until round five of the NRL.
"We're not expecting Heady to be fit [for round one], the doctors are talking about mid-April before he is 100 per cent right to go," coach Nathan Brown told The Sun Herald yesterday.
"He's set a target of getting back earlier and if that's achieved, that would be great.
"That's good, because he's putting himself under some pressure."
The Dragons have an able replacement in utility back Hornby who settled into the half back position during Head's absence in 2006. Hornby's value in the halves was recognised when he played a Test for Australia wearing the No.7 during the Tri-Nations last year.
"I see Hornby more as a halfback/five-eighth than a fullback," Brown said.
"Benny will start the season at halfback and Heady will come back at some stage.
"We know Benny is going to be fit for the start of the year and has played mostly halfback for the club in the past two years because of Heady's unfortunate injuries.
"That challenge is another reason for Heady to work hard.
"He will take a few games to get going and when he does reach full fitness and is playing really well, we've got a decision to make."
Debuting for Saints in 2003, Head got his chance for a regular first grade spot after half back Brett Firman suffered a broken leg in early 2004. Head took over and made such an impact that Firman was granted a release in mid-2004.
A star performer for the Dragons in 2004, Head played 23 NRL games and was the club


text:
I use my own software, Epigrass, to run my geo-referenced dynamic populational models. Epigrass is great for running complex models but so far, it didn't help much when it came to representing the results in a nice way.
I then decided to give Epigrass a major overhaul (which I hope to release soon) to include support to shapefiles (.shp). Shapefile is a very common map format supported by every GIS software I know. Thankfully, there is a great library for handling this type of files (and others too) which has bindings for Python. Its called OGR and is distributed as part of another library called GDAL (apt-get install python-gdal). The following code is taken straight from Epigrass-devel CVS tree (module epigdal.py) on sourceforge, so feel free to explore the rest of the code if you fell like.
So, the OGR does the loading of vector maps (and any data associated with it) and make them available for manipulation in Python.
import ogrThe code above takes care of extracting the first layer from "mymap.shp". A layer is a set of geometrical objects (points, lines or polygons), called Features. A Shapefile may contain many layers, if you want to find out about them, you can write something like this:
map = ogr.Open('mymap.shp')
layer = map.GetLayer(0)
nlay = map.GetLayerCount()
layer_list = [map.GetLayer(i) for i in xrange(nlay)]
Or you might want to get the layer names:
layer_namelist = [map.GetLayer(i).GetName() for i in xrange(nlay)]
Fortunately my map had a single layer, so I just proceeded to get a hold of the features in the layers. In my case, I was only interested in Polygons, to calculate their centroids (geometric center). At this point, I will have to refer the reader to a link to the code since Blogger won't allow you to edit decently formatted code. So for the feature extraction code, look at lines 71-93 of this module.
In that code, I iterate over the layer's features, and get the centroids from their geometries and save both the centroids and the geometry objects in dictionaries using the variable 'geocode' from the map's own database as key. Note the I do this only for type 3 geometries (polygons).
My next step is then to generate another map layer with centroid data included. This time it will be a layer of points instead of polygons. See how I do that in lines 96-138.
Now we have covered how to read a layer an how to create a layer. We have the necessary skills to move on to the main topic of this post, which is creating a layer in Google Maps/Earth from a layer derived from a shapefile, plus whatever data we may want to associate with it. Google use its own XML schema to represent GIS layers. It is called KML. I am not going to explain KML in detail here, try this tutorial or the Google documentation. I am going to create the KML directly using minidom from Python's standard library. Also, I am going to encapsulate the code into a class to better organize it. Look at class KMLGenerator which starts at line 259. To use this class you just call the method addNodes (passing a layer object taken from a shapefile as shown above, after instantiating the class, and then call writeToFile to write your KML file.
As I create the polygons, I color them according to the values of one of the data fields of the layer. I use matplotlib cm class and rbg2hex function, tho choose the color and convert it to hex format.
to finish it off, the required screenshot:
Notice the polygons colored according to disease prevalence, and the comment which shows up in the pop-up balloon.
I hope you enjoyed reading this post. Please post a comment if you have any further quastions or comments.


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Cherries: Nutrition . Selection . Storage
Nutrition information for cherries and tips on how to
select, store and prepare them. Health Benefits
select, store and prepare them. Health Benefits
Cherries are not native to this country. The fruit was brought to America by ship with early settlers in the 1600s.
How to Select
Select firm, red cherries with stems attached. Avoid soft, shriveled or blemished cherries.
How to Store
Refrigerate cherries for up to 10 days.
Nutrition Benefits
Fat free; saturated fat free; sodium free; cholesterol free; good source of vitamin C; good source of potassium.
Health Benefits of Fruits & Vegetables
The natural antioxidants in fruits and vegetables will help keep your body working at its best, so consuming a diet that meets your daily recommended amount of fruits and vegetables is one of the best ways to give your body a strong defense against disease. Fruits and vegetables are protective to health as they're helpful at reducing the risk of coronary heart disease, stroke and some cancers. They're also low in calories, which helps prevent obesity … a significant risk factor for type 2 diabetes, cancer and cardiovascular disease.


text: What's in the boxOur Vertical Blind Slats are carefully packed with fitting instructions, and optional fixtures and fittings. Please consult our fitting videos for help on how to install your made to measure product. Measuring Slats Only If you have an existing slat, measure from one end of the fabric to the other. This is known as the hem to hem drop or shoulder to shoulder in the trade. Alternatively if you don't have an existing slat, measure from the bottom of the headrail hook to where you want the fabric to finish.


text:
FRITZ!Box 3370 Service - Knowledge Base
FRITZ!Box 3370 Service
AVM Content
Not your product?
This document is also available for the following products:
FRITZ!Box with cable modem reports "Internet connection renewed successfully" every 12 hours
When using the FRITZ!Box with a cable modem, the FRITZ!Box appears to clear the connection at regular intervals. Either the message "Internet connection renewed successfully" or "Internet connection established successfully" is displayed in the event log of the FRITZ!Box every 12 hours.
FRITZ!Box does not clear the internet connection
Because IP addresses obtained from cable providers are only valid for a limited time, the FRITZ!Box "extends" the validity (DHCP Lease-Time) at regular intervals. Each extension is logged in the event log of the FRITZ!Box. However, the FRITZ!Box does not clear the internet connection when this occurs.


text:
Around the world, SHOWA gives ordinary hands extraordinary abilities.
SHOWA never settles for mediocrity or second place. It is part of our fiber to bring you the "BEST" in hand protection solutions. We pride ourselves on taking the extra steps while never cutting corners to protect your hands. There is a litany of useful tools here to help you find the right protection, the first time.
Research and Development are at the forefront of our corporate culture. We have invented and patented scores of different advancements that are allowing ordinary hands, extraordinary abilities.
There is nothing elementary when it comes to our education and training capabilities. Being competent in hand protection knowledge is not enough! Sharing our expertise will make you masters of the trade.


text:
Tuesday, May 24, 2011
Crostini with radishes and anchovy butter
Here's a little something that I served at my birthday back in April. I spotted the recipe in Anne Rosso's Flickr photostream, and knew immediately that it'd go down well with my family and friends. I was correct :) The recipe is originally from Bon Appétit (Sliced baguette with radishes and anchovy butter). If you like the umami-note* that a good oil-preserved anchovy lends, then I heartily recommend this - super-easy to make and it looks pretty elegant.
Crostini with radishes and anchovy butter
(Krõbesaiad anšoovisevõi ja krõmpsuvate redistega)
Source: Bon Appétit (April 2011)
Makes about 20 canapés
1 baguette or ciabatta
Anchovy butter:
100 g butter, at room temperature
2 to 3 anchovy fillets
2 Tbsp finely chopped fresh chives
sea salt flakes
young radishes
fresh chives
If using ciabatta, then cut it into to and then into thin slices. If you're using baguette, just cut it into thin slices. Place the bread slices onto a baking sheet and bake in a 200 C/400 F oven for about 5 minutes. Turn the slices around and bake for another 5 minutes, until the bread slices are slightly golden on edges. Cool.
Meanwhile, make the anchovy butter. Chop the anchovy fillets finely, cut chives into very short lengths. Mix anchovy and chives into the softened butter, add some sea salt flakes for extra flavour.
Spread the anchovy butter onto bread slices, garnish with thinly slices radishes and fresh chive.
* Check out Melissa's early post on a topic of anchovy umami.
2 comments:
- Alanna Kellogg said...
- 9:20 pm, May 24, 2011
- Anderburg said...
This sounds great! I recently got some Himalayan pink salt and I'll have to try it out in this recipe. Thanks for sharing!
- 12:13 pm, May 28, 2011
Subscribe to: Post Comments (Atom)


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S.W.A.T. Networking! Successful Women Aligning Together
Venice Chapter
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4th Tuesday of each month11:45 AM to 1:15 PM
Please RSVP no later than 12 noon on the day prior to the meeting. We request payment in advance.
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