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Saturday, April 25, 2009
Portuguese Sweet Bread: A Lazy Bakers Project
Melinda said, "Even if it's not my turn, I'd like to make the Portuguese bread in The Bread Baker's Apprentice. Is that okay with you?" "Sure," I said. Melinda is such a sweet talker. Also I'd never made Portuguese bread, or, to my knowledge, tasted it, and I figured it would be some relative of French or Italian bread. When I looked at the recipe, though, I got a little uneasy. First, it's Portuguese sweet bread, not just Portuguese bread, and it's got quite a bit of sugar in it. Also vegetable shortening, which seemed odd. And vanilla, orange, and lemon extracts, which seemed even odder. And a description of a loaf that turns out "squishy." Not so appetizing. Also I couldn't figure out what I was going to do with it. It sounded like it wouldn't make great sandwiches, and, although Peter Reinhart says it makes excellent bread pudding, I didn't see a bread pudding in my future.
Here's what Wikipedia says:
Portuguese sweet bread (Massa Sovada or simply Massa, Pão Doce and the Easter version with eggs is better known as Folar) is a bread made with milk, sugar and/or honey to produce a subtly sweet lightly textured loaf. It was traditionally made around the Christmas and Easter holidays (often with hard boiled eggs baked into the loaves for the latter holiday) as a round-shaped loaf, but today it is made and available year round. The bread is usually served simply with butter and is sometimes eaten with meals (breakfast in particular), but often as a dessert. Portuguese sweet bread is common in both Hawaiian cuisine and New England cuisine as it was brought to those regions by their large Portuguese immigrant populations.
That description sounded okay (except for the baked-in hard-boiled egg part--thanks for not choosing that version Melinda!)
This is an easy bread, although it does take most of the day to get it to the ready-to-eat point.
You start out with a sponge, but it's a very simple version: just stir together yeast, water, bread flour, and sugar, and let it alone for a few hours until it's bubbling away.
Mixing the dough is also pretty easy, but there were a few things that gave me pause. After I added the orange and lemon extracts, the smell of fake citrus and alcohol was very strong and not particularly pleasant. Also, although the dough was easy, it took about 15 minutes to mix it in the KitchenAid. If you mixed it by hand, you'd be ready to shoot yourself by the time it was done. Portuguese ladies must have biceps of steel. I advise adding all the water (the recipe calls for 6 T. of water, to be added "as needed" to make a soft, supple dough). The dough seems pretty soft, even without any extra water added, but I think it needs the entire amount of water to get to the point where the gluten is developed.
It's a slow riser. It took over two hours--maybe closer to three--until it had risen enough to be shaped into two boules.
Reinhart says to shape them and put them into pie pans, which is just what I did.
Another hour or two to let rise as shaped, and I had long ago given up on the idea of having bread with dinner. In fact, the whole idea of dinner had fallen by the wayside, and we settled for crackers and hummus and wine for dinner. I personally love having appetizers for dinner, but Jim looked pretty morose at this offering. I appeased him with assurances of fresh bread and butter as a midnight snack. This is another recipe with an egg wash, which I love because of the shininess it imparts.
It's so shiny it almost glows in the dark!
The aroma coming from the oven during the last half-hour of baking is fabulous! I don't know if I've ever baked a bread that smelled better (or maybe it was just because I hadn't eaten dinner). It smelled yeasty, and sweet, and the three extracts somehow merged to add something faintly exotic but not at all overpowering.
When I ate the first piece, I still wasn't quite sure whether I liked it. The bread was very soft and tender, but it was definitely sweet--a surprisingly sugary first bite that mellowed to a more subtle sweetness. By the second slice, I decided I liked it, and by the third slice, spread with soft butter, I decided I liked it a lot.
I remembered that my neighbor Laurel loved to go to Portuguese restaurants and bakeries when she was visiting New England, so I gave her the second loaf on Sunday morning. She said she'd made French toast, and the bread was so flavorful and sweet that it didn't need syrup--just butter.
Lazy Bakers--I hope you like this as much as I did.
--from The Bread Baker's Apprentice, by Peter Reinhart
1/2 cup (2.25 ounces) unbleached bread flour
1 T. (.5 ounce) granulated sugar
2 1/4 tsp. (.25 ounce) instant yeast
1/2 cup (4 ounces) water, at room temperature
6 T. (3 ounces) granulated sugar
1 tsp. (.25 ounce) salt
1/4 cup (1.25 ounces) powdered milk
2 T. (1 ounce) unsalted butter, at room temperature
2 T. (1 ounce) vegetable shortening
2 large eggs
1 tsp. (.17 ounce) lemon extract
1 tsp. (.17 ounce) orange extract
1 tsp. (.17 ounce) vanilla extract
3 cups (13.5 ounces) unbleached bread flour
6 T. (3 ounces) water, at room temp.
Egg Wash
1 egg, whisked with 1 tsp. water until frothy.
1. Make the sponge. Stir together the flour, sugar, and yeast in ia small bowl. Add the water and stir until mixed. Cover the howl with plastic wrap for 60-90 minutes, or until the sponge gets foamy.
2. Make the dough. Combine the sugar, salt, powdered milk, butter and shortening in the bowl of an electric mixer. Mix with paddle attachment until smooth, then add eggs and extracts. Switch to dough hook attachment and mix in sponge and flour. Add water. The finished dough should not be wet or sticky. It will take at least 12minutes, maybe more, to reach the right consistency. Oil a large bowl and transfer the dough to the bowl. Cover with plastic wrap.
3. Ferment at room temperature for about 2 hours, or until the dough doubles in size.
4. Remove dough from bowl and divice it into 2 equal pieces. Form each piece into a boule. Place boule, seam side down, into an oiled pie plate. Mist tops with spray oil and cover loosely with plastic wrap.
5. Proof at room temperature for 2 to 3 hours, or until dough fills the pans fully, doubling iin size.
6. Gently brush the loaves with the egg wash. Preheat oven to 350 degrees F. with the oven rack on the middle shelf.
7. Bake the loaves for 50 to 60 minutes (mine were done at 50). After 30 minutes, rotate 180 degrees. Because of the high amount of sugar, the dough will brown very quickly, but it will not be done. The final color will be a rich mahogany brown. (The bread looks very dark, but it really didn't burn).
8. Remove the bread from the piei pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving. (But the sky won't fall if you only wait an hour).
17 comments:
- Melinda said...
I am so pleased to see you have made this already. And that you liked it.
I have never had Portuguese bread either. I thought the recipe looked similar to a panetonne. Any similarity in taste?
I haven't made mine up yet (surprise) but want to make it by Wednesday.
How beautiful your bread looks! I love the yellow glow of the bread, and the beautiful shiny crust. Very showy.
I am thankful for my Kitchen Aid when I see 15 minute kneading times. We are so spoiled.
(Poor Jim, having to have just crackers for dinner.)
- evil cake lady said...
I still get surprised when I look at my blogroll and see that you've already made the next project. When will I learn?
I have had Hawaiian sweet bread, which is tasty, so I am sure I will like this bread too. I am very thankful for your detailed photos and well documented baking adventures. When I looked at the recipe I got a little nervous, but now not so much!
I hope, for Jim's sake, you have a better dinner tonight.
- Bunny said...
This is a beautiful loaf of bread! My potato bread recipe is kinda sweet so I think I'd like this espicially with he extracts in it. I really enjoyed your pictures as well!
- jini said...
well, how interesting. i suspect you made a sweet bread as you are mourning missing dessert on monday. hah.
now i have another loaf to add to my list!
Oh, I'm so glad you made the first loaf, now we have a good reference for when we do ours!!!LOL! I have been looking on other websites for some tips and hints about this bread but now I can go ahead with more confidence after reading your notes.
Your loaf looks wonderful, I hope I can make mine look as good and of course the taste is important ,now we know what to expect, something sweet and a bit different. I must try and do mine before I meet up with Melinda so that we can swap experiences. Jeannette
- breadbasketcase said...
It's somewhat similar to panetonne, without the fruit, but it's a much softer loaf and more tender crumb. You know how I love projects! Give me an assignment and I can't wait to finish it.
"Poor Jim" had hummus too, very healthy, not just crackers. And a few leftover shrimps. And he had a lovely breakfast not ten hours earlier.
- breadbasketcase said...
I used to be able to buy a Hawaiian loaf at my grocery store--King's, I think--but I haven't seen it for years. I don't know if they went out of business or if local stores stopped carrying it. I think you'll like this recipe a lot, Ms. Cake Lady - it is sweet enough to be used as a coffee cake, with butter and, if you want to gild the lily, some lemon curd.
- breadbasketcase said...
Let us know if you try the bread. It's probably considerably sweeter than your potato bread, but it would be interesting to compare. I had it for toast this morning, by the way--quite good, although you do have to watch to make sure it doesn't burn.
- breadbasketcase said...
Why do you have to remind me that I'm missing dessert? Please take notes if there are any good hints on making or shaping pie crusts--one of the things that casts fear in my heart.
- breadbasketcase said...
It's not at all a difficult bread to make, except for the length of the kneading process, which isn't hard with a mixer. (Yes, we are spoiled). When are you meeting up with Melinda? I wish I could be there too.
- Goody said...
Strange-I haven't thought about this sort of bread in oh, I don't know-maybe thirty years, and then last Friday, I bought one. Strange enough that I would buy bread, but stranger still that it would be a sweet bread. Here we are on Monday looking at your beautiful bread (so much nicer than the not-so-special one I bought) and I'm thinking I really need to try my hand at this recipe.
When the good versions of this bread go stale, they make the world's best croûtons.
- breadbasketcase said...
That's kind of an amazing coincidence. Yes, you should try this recipe--it's much better than the Hawaiian bread that I remember, and I think you'd like it. By the way, your chocolate and apricot whatchamacallit looks wonderful!
- Doughadear said...
What a lovely shiny bread. I think every European country has a version of a sweet bread. At Easter I received as a gift from my nephew's girlfriend who is part Portuguese a beautiful round loaf of sweet bread with whole hard boiled eggs baked into the bread and peaking out of the top. I put it straight into the freezer because I had so much sweet bread around and now I am wondering if that loaf is a Portuguese bread.
I recently found a recipe for Panetonne Bread Pudding which was wonderful. I am new to eating bread pudding because it never appealed to me. I made one a couple of weeks ago with Pandoro which unlike Panetonne has no fruit in it,and much lighter in texture so I added a couple of handfuls of raisins and currants to the mix and it was fabulous. I think Portuguese Bread would also make a wonderful bread pudding.
- breadbasketcase said...
I'm sure it was a Portuguese sweet bread. I almost made a Greek celebration bread around Easter, but then I never got around to it. That's also a sweet dough, but it has fruit in it, like most sweet breads. The Portuguese version seems unusual to me in that it's not gussied up.
I love bread pudding, but rarely make it. Maybe next time I'll make one of these breads to eat and one for bread pudding.
- Janet said...
I have made this BY THE BOOK Twice this weekend and it seems to me that this second loaf is going to be as disappointing as the first 2 were! I followed the directions to the LETTER but could never get the windwopane effect on the dough, the boules were so tiny they aren't much bigger than a hamburger bun, AND the flavor left ALOT to be desired!! I worked in Massachusetts for more than a year and LOVED the PSB so was VERY excited when I found this recipe! I am so disheartened!! I am not a novice baker and have been been baking breads for more than 30 years!! I sincerely hope you have beter luck with it than I did!! From now on, I will either make my own recipe or just order some PSB to be sent to me here in Florida!!
Janet -- the problem is likely the water you're using in Florida. We used to live there and there is so much chlorine in the tap water that it kills yeast. Try using bottled spring water and see if you have better results.
Portuguese Sweet Bread or Massa Souvada is so much better than the wannabe Hawaiian Sweet Bread...It has a wonderful texture and aroma that's lacking in the Hawaiian variety. Try it...you'll like it!
Uma Senhora Portuguesa


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To the Puritan mind, the sins of one member of the community, no matter how marginal or recently arrived, affected all. Their transgressions would inevitably become the causes of the community's "calamities." The Rev. John Williams preached this sermon to Sarah Smith and the congregation on the evening of her execution. She had been tried and found guilty for the murder of her newborn child, born while her husband was in captivity in Canada. Smith's husband, Martin, had been seized by Indians while walking from the fort to his house in the town of Deerfield, Massachusetts, in October 1693. Martin, aged 42, had brought Sarah, his much younger, newly wedded second wife, from New Jersey just months before. He was held captive until June 1698. In the interim, Sarah was raped in July 1694. Several years later, she became involved with one of the soldiers brought to protect the community. She became pregnant and had the child alone on the evening of January 11, 1698. The baby died and she hid the body under her bed. Smith was charged with smothering the child and held in jail in Springfield. In June, 1698, Martin was at last released from captivity in Canada and began traveling south to Deerfield where he arrived arrived several weeks later. Sarah's trial began August 18 and she was convicted that day; one week later she was hung. Martin Smith continued to live in Deerfield. He was killed during the 1704 raid when the home he was hiding in was set afire. In this sermon, Williams accuses the community as a whole being guilty not only for the "fall" of Sarah Smith' but of sins of their own. He ends this excerpt with an admonition to Smith, cataloging her many slights and failings. However, according to Puritan doctrine, if she repented, God's wrath would be lessened. As recorded at the time, Sarah's reaction was "the most unconcern'd of any," that she "slept both at the prayer and the sermon."
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text: Dave's ESL Cafe's Student Discussion Forums :: View topic - Have you ever believed ghosts?? Dave's ESL Cafe's Student Discussion Forums"The Internet's Meeting Place for ESL/EFL Students and Teachers from Around the World!" FAQ Search Memberlist Usergroups Register Profile Log in to check your private messages Log in Have you ever believed ghosts?? Dave's ESL Cafe's Student Discussion Forums Forum Index -> The Strange and Mysterious View previous topic :: View next topic Author Message mi-noJoined: 13 May 2003Posts: 1 Posted: Fri Jun 06, 2003 1:54 am Post subject: Have you ever believed ghosts?? Were there ghosts or fairies which you and other children believe it or a rumor which the ghost will exist when you are child?? If you have, tell me about the ghost or fairy. Name. character, colour, appearance and so on, in detail you can. I have a presentation in a class. My topic is ghosts in the world. So I want to know world ghosts or fairy. I hope many interesting information Back to top EriolJoined: 29 Jul 2003Posts: 1 Posted: Sun Aug 03, 2003 8:05 pm Post subject: Mouse Or Ghost ? One day, In my bed room. I saw some pieces of the biscuit on the floor. I felt very surprised because I hadn't eaten biscuits and my parents went to swimming. So I felt that. I thought that was made by mouse. After that, I heard a sound. It likes a mouse's sound. I had a bad feeling. That time. I took a knife to kill it but I couldn't find it. That night, I said that to my parents. Until now, we couldn't find the mouse. We thought it ran away. Back to top CoreyJoined: 23 Mar 2003Posts: 445Location: Costa Rica Posted: Tue Aug 05, 2003 4:15 pm Post subject: I really don't believe in ghosts or other spirits - sorry. Corey_________________Niagara Summer Programs Back to top chi-keiJoined: 16 Jan 2003Posts: 101Location: http://hk.geocities.com/chikei1984 Posted: Wed Oct 01, 2003 3:23 am Post subject: ghost I do believe that ghost is existing in our world. It's not difficult to trust I think. When a person dies, his soul will go to another place. However, there are some special case, some spirit didn't go to that place and still remain here, that is so called ghost._________________Now, the "nameless monster" has turned into an actually existing man. Back to top maJoined: 15 Oct 2003Posts: 1Location: Japan Posted: Mon Oct 20, 2003 10:04 pm Post subject: I don't believe existence of ghosts because of I havn't seen ghosts. but if I can see ghosts I believe it. because the world is full of ghosts rumor so I think many rumor proof exiistence of ghosts. Back to top CayenneJoined: 27 Dec 2003Posts: 18Location: Subic Bay, Philippines (from: Georgia, USA) Posted: Sun Dec 28, 2003 2:51 am Post subject: I'm not so sure if I believe in ghosts or not. I have heard some spooky stories that my friends told me happened to them, but I think that there is an explination for all of them. I really wouldn't be surprised if ghosts or some sort of spirit like them exisited, but right now I'm not really sure what to believe about them._________________::|Cayenne|:: This post is a licensed trademark of Cayenne ©® and may not be reprinted or reused without my permission. Back to top V2assaultJoined: 02 Dec 2003Posts: 3 Posted: Sun Jan 18, 2004 9:21 am Post subject: Hello I'm Thai student. I believe in ghosts but I don't afraid of them. If I see him, I'll ask him "what do you want?". In Thai, there are many ghosts that parents usually tell children at night for go to bed. Prait is a very tall ghost & has a very small mouth. Prait is come from a man who harm parents. Phop is a ghost that love to eat entrails a man who is possessed. Nang Tanee is a ghost which live in a banana tree. She is always a women who wear a green a scarb across the left shoulder and under the right arm. She persuade a man in the night to be with her and then the man will not appear forever. House ghost is a ghost that prevent strange ghosts which want to come to the house. He lives in a shirne of household god. Thais know that when dogs howl, the ghosts will appear._________________Thanks for everyone who reply Back to top cubeeJoined: 26 Apr 2004Posts: 7 Posted: Mon Apr 26, 2004 6:00 am Post subject: i dont believe in ghost...cause i never saw them Back to top yung89510Joined: 13 Jun 2004Posts: 4 Posted: Wed Jun 16, 2004 8:32 pm Post subject: i believe there r ghost on the world maybe i am dreaming, but i did see one when i am small, when i was a sleep, and opened my eyes i see a green skeleton like figure in front of me and it glows, and i cried.......that i time i am 4 years old. Back to top coffeedecafeJoined: 02 Mar 2004Posts: 140Location: michigan,usa Posted: Wed Jun 16, 2004 11:02 pm Post subject: Re: i believe there r ghost on the world [quote="yung89510a sleep, and opened my eyes i see a green skeleton like figure in front of me and it glows, and i cried.......that i time i am 4 years old.[/quote] did you cry because you were afraid, or because you knew it would go away? i believe there are many unusual things within our minds and outside them._________________coffeedecafe Back to top kipper2k4Joined: 26 Jun 2004Posts: 9Location: wales Posted: Sat Jun 26, 2004 1:13 am Post subject: I belive in ghosts becuase of cctv here is the story 1 morning in this pub in north yorkshire called the Tiger Inn was closed and was going to open in 1 hour the cleaner was just tiding up and this man walked into the pub and sat where my great grandad used to sit when he went to the pub when he was alive and she was saying to the man sorry sir the pub is closed and as she went to pick up the brush and looked where he was sitting he had gone so she reported this to the police and they looked at the cctv camera which is outside and saw the doors open without anybody there to open them and i honestly belive that it was my great grandad becuase he sat where he sat and looked just like him.but you can belive what you like._________________............../´¯/) ............,/¯../ / .........../..../ / ...../´¯/'...'/´¯¯.`·¸ ../'/.../..../.....:^.¨¯\ ('(...´...´.... ¯_/'...'/ .\.................'...../ ..'\'...\.......... _.·´ Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First Dave's ESL Cafe's Student Discussion Forums Forum Index -> The Strange and Mysterious All times are GMT - 8 Hours Page 1 of 1 Jump to: Select a forum Student Forums----------------ComputersCurrent NewsCultureEnglish SchoolsFamilyFilm and CinemaFoodHealth and FitnessHelp CenterHobbiesHolidaysLearning EnglishLiteratureMaking FriendsMusicOpinionsPetsScienceSportsThe Strange and MysteriousTOEFL and Other English ExamsTravel You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot vote in polls in this forum Dave's ESL Cafe is maintained by the one and only Dave Sperling. 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Libertarians with conservative backgrounds might grumble at this news: Responding to reports that diversity at big law firms is on the decline, a group of big corporations such as American Airlines, DuPont, and General Mills has just agreed to spend $30 million to hire minority- and women-owned law firms as outside counsel.
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HeroService that all application classes can use to get heroes. Instead of creating that service with
new, you'll rely on Angular dependency injection to inject it into the
HeroesComponent constructor.
Services are a great way to share information among classes that don't know each other. You'll create a
MessageService and inject it in two places:
- in
HeroServicewhich uses the service to send a message.
- in
MessagesComponentwhich displays that message.
Create the HeroService
Using the Angular CLI, create a service called
ng generate service hero
The command generates skeleton
HeroService class in
src/app/hero.service.ts The
HeroService class should look like the following example.
import { Injectable } from '@angular/core'; @InjectableElm Georgette Navy Women's Palazzo Blue American ({ providedIn: 'root', }) export class HeroService { constructor() { } }
@Injectable() services
Notice that the new service imports the Angular
IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4 symbol and annotates the class with the
@IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4() decorator. This marks the class as one that participates in the dependency injection system. The
HeroService class is going to provide an injectable service, and it can also have its own injected dependencies. It doesn't have any dependencies yet, but it will soon.
@IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4() decorator accepts a metadata object for the service, the same way the
@Component() decorator did for your component classes.
Get hero data
HeroService could get hero data from anywhere—a web service, local storage, or a mock data source.
Removing data access from components means you can change your mind about the implementation anytime, without touching any components. They don't know how the service works.
The implementation in this tutorial will continue to deliver mock heroes.
Import the
Hero and
import { Hero } from './hero'; import { HEROES } from './mock-heroes';
Add a
getHeroes method to return the mock heroes.
getHeroes(): Hero[] {Georgette Elm Navy Women's Blue American Palazzo return HEROES; }
Provide the
HeroServiceBlack Van Heusen Jeans Black Heusen Jeans Van qg0TfXw
You must make the
HeroService available to the dependency injection system before Angular can inject it into the
HeroesComponent, as you will do below. You do this by registering a provider. A provider is something that can create or deliver a service; in this case, it instantiates the
HeroService class to provide the service.
Now, you need to make sure that the
HeroService is registered as the provider of this service. You are registering it with an injector, which is the object that is responsible for choosing and injecting the provider where it is required.
By default, the Angular CLI command
ng generate service registers a provider with the root injector for your service by including provider metadata in the
@IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4 decorator.
If you look at the
@IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4() statement right before the
HeroService class definition, you can see that the
providedIn metadata value is 'root':
@Injectable({ providedIn: 'root', })
When you provide the service at the root level, Angular creates a single, shared instance of
HeroService and injects into any class that asks for it. Registering the provider in the
@IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4 metadata also allows Angular to optimize an app by removing the service if it turns out not to be used after all.
To learn more about providers, see the 2017 Bleached Women Cotton Casual Jeans Loose Womens Jeans Spring Feminina Blue For Blend Harem Trousers dxaTOw. To learn more about injectors, see the Dependency Injection guide.
HeroService is now ready to plug into the
This is a interim code sample that will allow you to provide and use the
HeroService. At this point, the code will differ from the
HeroService in the "final code review".
Open the
HeroesComponent class file.
Delete the
HEROES import, because you won't need that anymore. Import the
HeroService instead.
import { HeroService }Palazzo American Georgette Women's Elm Blue Navy fromElm Blue Palazzo American Navy Georgette Women's '../hero.service';
Replace the definition of the
heroes property with a simple declaration.
heroes: Magenta Laabha Print Print Women Magenta Laabha Women Laabha Plazzo Women Print Magenta Plazzo Plazzo Laabha qCEwXxHero[];
Inject the
Add a private
heroService parameter of type
HeroService to the constructor.
constructor(private heroService: HeroService) { }
The parameter simultaneously defines a private
heroService property and identifies it as a
HeroService injection site.
When Angular creates a
Georgette Women's Palazzo Navy Blue American Elm HeroesComponent, the Dependency Injection system sets the
heroService parameter to the singleton instance of
Add getHeroes()
Create a function to retrieve the heroes from the service.
getHeroes(): void { this.heroes =Cottinfab Cottinfab Printed Printed Dress Layered UqqS5 this.heroService.getHeroes(); Low Denim Nik Waist Vil;Women Jeans 'n' Navy Blue EOEZwqF}
Call it in
While you could call
getHeroes() in the constructor, that's not the best practice.
Reserve the constructor for simple initialization such as wiring constructor parameters to properties. The constructor shouldn't do anything. It certainly shouldn't call a function that makes HTTP requests to a remote server as a real data service would.
Instead, call
getHeroes() inside the ngOnInit lifecycle hook and let Angular call
ngOnInit at an appropriate time after constructing a
HeroesComponent instance.
ngOnInit() { this.getHeroes();Navy Blue Elm Palazzo Women's American Georgette }
See it run
After the browser refreshes, the app should run as before, showing a list of heroes and a hero detail view when you click on a hero name.
Observable data
HeroService.getHeroes() method has a synchronous signature, which implies that the
HeroService can fetch heroes synchronously. The
HeroesComponent consumes the
getHeroes() result as if heroes could be fetched synchronously.
this.heroes = this.heroService.getHeroes();
This will not work in a real app. You're getting away with it now because the service currently returns mock heroes. But soon the app will fetch heroes from a remote server, which is an inherently asynchronous operation.
HeroService must wait for the server to respond,
getHeroes() cannot return immediately with hero data, and the browser will not block while the service waits.
HeroService.getHeroes() must have an asynchronous signature of some kind.
It can take a callback. It could return a
Promise. It could return an
In this tutorial,
HeroService.getHeroes() will return an
Observable in part because it will eventually use the Angular
HttpClient.get method to fetch the heroes and
HttpClient.get()BuyNewTrend Palazzo of For Lycra Pack 2 Women 77Fw1qx returns an
ObservableVan Van Dress Heusen Peach Heusen TSYUqw.
Observable HeroService
Observable is one of the key classes in the RxJS library.
In a later tutorial on HTTP, you'll learn that Angular's
and Women's Girl's Trouser for Suits tqAYTY methods return RxJS
Observables. In this tutorial, you'll simulate getting data from the server with the RxJS
of() function.
Open the
HeroService file and import the
Observable and
of symbols from RxJS.
import { Observable, of } from 'rxjs';
Replace the
getHeroes method with this one.
getHeroes(): Observable<Hero[]> { return of(HEROES); Shirt Vero Women's Casual Vero Moda Moda vw8B0ZOnq}
of(HEROES) returns an
Observable that emits a single value, the array of mock heroes.
In the HTTP tutorial, you'll call
HttpClient.get which also returns an
Observable that emits a single value, an array of heroes from the body of the HTTP response.
Subscribe in HeroesComponent
HeroService.getHeroes method used to return a
Hero[]. Now it returns an
You'll have to adjust to that difference in
Find the
getHeroes method and replace it with the following code (shown side-by-side with the previous version for comparison)
getHeroes(): void { this.heroService.getHeroes() .subscribe(heroes => this.heroes = heroes); }
Observable.subscribe() is the critical difference.
The previous version assigns an array of heroes to the component's
heroes property. The assignment occurs synchronously, as if the server could return heroes instantly or the browser could freeze the UI while it waited for the server's response.
That won't work when the
HeroService is actually making requests of a remote server.
The new version waits for the
Observable to emit the array of heroes— which could happen now or several minutes from now. Then
subscribe passes the emitted array to the callback, which sets the component's
heroes property.
This asynchronous approach will work when the
HeroService requests heroes from the server.
Show messages
In this section you will
- add a
MessagesComponentthat displays app messages at the bottom of the screen.
- create an injectable, app-wide
MessageServicefor sending messages to be displayed
- inject
MessageServiceinto the
- display a message when
HeroServicefetches heroes successfully.
Create MessagesComponent
Use the CLI to create the
ng generate component messages
The CLI creates the component files in the
src/app/messages folder and declare
MessagesComponent in
Modify the
AppComponent template to display the generated
You should see the default paragraph from
MessagesComponent at the bottom of the page.
Create the MessageService
Use the CLI to create the
MessageService in
ng generate service message
MessageService and replace its contents with the following.
- import { Injectable } from '@angular/core';
- @Injectable({
- providedIn: 'root',
- })
- export class MessageService {
- messages: string[] = [];
- add(message: string) {
- this.messages.push(message);
- }
- clear() Georgette Elm Blue Navy American Women's Palazzo {
- this.messages = [];
- }
- }
The service exposes its cache of
messages and two methods: one to
add() a message to the cache and another to
clear() the cache.
Inject it into the
Re-open the
HeroService and import the
import { MessageService } from './message.service';
Modify the constructor with a parameter that declares a private
messageService property. Angular will inject the singleton
MessageService into that property when it creates the
constructor(private messageService: MessageService) { }
This is a typical "service-in-service" scenario: you inject the
MessageService into the
HeroService which is injected into the
Send a message from
Modify the
getHeroes method to send a message when the heroes are fetched.
getHeroes(): Observable<Hero[]> { // TODO: send the Women's Print One Palazzo Elephant Block Femme TA6UqY _after_ fetching the heroes this.messageService.add('HeroService: fetched heroes'); return of(HEROES); }
Display the message from
MessagesComponent should display all messages, including the message sent by the
HeroService when it fetches heroes.
MessagesComponent and import the
import { MessageService Georgette Blue Women's American Navy Palazzo Elm } from '../message.service';
Modify the constructor with a parameter that declares a public
messageService property. Angular will inject the singleton
MessageService into that property when it creates the
constructor(public messageService: MessageService) {}
messageService property must be public because you're about to bind to it in the template.
Angular only binds to public component properties.
Bind to the MessageService
Replace the CLI-generated
MessagesComponent template with the following.
This template binds directly to the component's
- The
*ngIfonly displays the messages area if there are messages to show.
- An
*ngForpresents the list of messages in repeatedelements.
- An Angular event binding binds the button's click event to
The messages will look better when you add the private CSS styles to
messages.component.cssas listed in one of the "final code review" tabs below.
The browser refreshes and the page displays the list of heroes. Scroll to the bottom to see the message from the
HeroServicein the message area. Click the "clear" button and the message area disappears.
Final code review
Here are the code files discussed on this page and your app should look like this
live example / download example. import { IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4 } from '@angular/core'; import { Observable, of } from 'rxjs'; import { Hero } from './hero'; import { HEROES } from './mock-heroes'; import { MessageService } from './message.service'; @ IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4({ providedIn: 'root', }) export class HeroService { constructor(private messageService: MessageService) { } getHeroes(): Observable { // TODO: send the Print Floral Casual Round Sleeveless Neck Women Dress S Long Pocket w7Bgq55 _after_ fetching the heroes this.messageService.add('HeroService: fetched heroes'); return of(HEROES); } } import { IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4 } from '@angular/core'; @ IndiWeaves Pack Shirts 2 Shirt 2 Cotton Women's of rq86nwr4({ providedIn: 'root', }) export class MessageService { messages: string[] = []; add( Print Floral Casual Round Sleeveless Neck Women Dress S Long Pocket w7Bgq55: string) { this.messages.push( Print Floral Casual Round Sleeveless Neck Women Dress S Long Pocket w7Bgq55); } clear() { this.messages = []; } } import { Component, OnInit } from '@angular/core'; import { Hero } from '../hero'; import { HeroService } from '../hero.service'; @ Component({ selector: 'app-heroes', templateUrl: './heroes.component.html', styleUrls: ['./heroes.component.css'] }) export class HeroesComponent implements OnInit { selectedHero: Hero; heroes: Hero[]; constructor(private heroService: HeroService) { } ngOnInit() { this.getHeroes(); } onSelect(hero: Hero): void { this.selectedHero = hero; } getHeroes(): void { this.heroService.getHeroes() .subscribe(heroes => this.heroes = heroes); } } import { Component, OnInit } from '@angular/core'; import { MessageService } from '../message.service'; @ Component({ selector: 'app-messages', templateUrl: './messages.component.html', styleUrls: ['./messages.component.css'] }) export class MessagesComponent implements OnInit { constructor(public messageService: MessageService) {} ngOnInit() { } }ngIf="messageService.messages.length">
MessagesngFor='let Print Floral Casual Round Sleeveless Neck Women Dress S Long Pocket w7Bgq55 of messageService.messages'> {{ Print Floral Casual Round Sleeveless Neck Women Dress S Long Pocket w7Bgq55}}
/* MessagesComponent's private CSS styles */ h2 { color: red; font-family: Arial, Helvetica, sans-serif; font-weight: lighter; } body { margin: 2em; } body, input[text], button { color: crimson; font-family: Cambria, Georgia; } button.clear { font-family: Arial; background-color: #eee; border: none; padding: 5px 10px; border-radius: 4px; cursor: pointer; cursor: hand; } button:hover { background-color: #cfd8dc; } button:disabled { background-color: #eee; color: #aaa; cursor: auto; } button.clear { color: #888; margin-bottom: 12px; } import { Hollow Out Long Dress Evening Overall Lace Backless Sheer Layered Double Beach Dress Strap w Womens wqpXKIB8A } from '@angular/platform-browser'; import { NgModule } from '@angular/core'; import { FormsModule } from '@angular/forms'; import { AppComponent } from './app.component'; import { HeroesComponent } from './heroes/heroes.component'; import { HeroDetailComponent } from './hero-detail/hero-detail.component'; import { MessagesComponent } from './ messages/messages.component'; @ NgModule({ declarations: [ AppComponent, HeroesComponent, HeroDetailComponent, MessagesComponent ], imports: [ Hollow Out Long Dress Evening Overall Lace Backless Sheer Layered Double Beach Dress Strap w Womens wqpXKIB8A, FormsModule ], providers: [ // no need to place any providers due to the ` providedIn` flag... ], bootstrap: [ AppComponent ] }) export class AppModule { }
Georgette American Palazzo Women's Elm Blue Navy
- import { Injectable } from '@angular/core';
- importBlue Georgette Palazzo Navy Elm American Women's { Observable, of } from 'rxjs';
- import { Hero } from './hero';
- import { HEROES } from './mock-heroes';
- import { MessageService } from './message.service';
- @Injectable({
- providedIn: 'root',
- })
- export classPalazzo Blue Women's Navy Georgette American Elm HeroService {
- constructor(private messageService: MessageService) { }
- getHeroes():American Blue Navy Elm Palazzo Women's Georgette Observable<Hero[]> {
- // TODO: send the Women's Print One Palazzo Elephant Block Femme TA6UqY _after_ fetching the heroes
- this.messageService.add('HeroService: fetched heroes');
- return of(HEROES);
- }
- }
- You refactored data access to the
- You registered the
HeroServiceas the provider of its service at the root level so that it can be injected anywhere in the app.
- You used Angular Dependency Injection to inject it into a component.
- You gave the
HeroServiceget data method an asynchronous signature.
- You discovered
Observableand the RxJS Observable library.
- You used RxJS
of()to return an observable of mock heroes (
- The component's
ngOnInitlifecycle hook calls the
HeroServicemethod, not the constructor.
- You created a
MessageServicefor loosely-coupled communication between classes.
- The
Palazzo Georgette Navy American Blue Women's Elm HeroServiceinjected into a component is created with another injected service,
- An Angular event binding binds the button's click event to


text:
New developments and curiosities from a changing global media landscape: People, Spaces, Deliberation brings trends and events to your attention that illustrate that tomorrow's media environment will look very different from today's, and will have little resemblance to yesterday's.
"Who uses Twitter in Africa - and where are they based? Mark Graham and the team at the Oxford Internet Institute have looked at Tweets from key African cities - and the variation tells you a lot about access to technology across the continent. Just look at the variation between Johannesburg and Mogadishu. The data is not normalised for population but it still provides a unique insight."
Source: The Guardian
Follow PublicSphereWB on Twitter


text:
With camerawork that will make you cry, and Ayrton Senna voiceovers that will also make you cry, this is the story of an NSX doing a hot lap on the Nürburgring.
You may have already seen this out on the automotive internet. It's made the rounds at a number of locations. Heck, if you can read Portuguese, you will already have seen this on our Brazilian sister site. In any case, we decided to wait until Friday to run this — so what you should do now is draw the blinds, crank up the volume, then not spend your kid's college funds on the first NSX you will undoubtedly ebay after watching this. You have been warned.
Setright was right. This is the best car.
Video Credit: Daniel Michaelis/Format67.net


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Share or bookmark the Winners Car Wash game on
In any slot machine, your chances of winning pivot on RTP, the amount you have already spent and the amount you have won during the game. Besides, you should remember that, usually, a big win is 1,000 to 3,000 times the bet, so it makes no sense playing with a bet of 1 cent if you want to win more than USD 10–30.
So, in the following situations you will be better off doing as suggested:


text:
|System: Xbox 360, PS3*
|Dev: Playbrains
|Pub: Capcom
|Release: April 11, 2012
|Players: 1-2
|Screen Resolution: 480p-1080p
|Cartoon Violence, Language, Suggestive Themes
by Sean Engemann
Soda and candy mascots have periodically made their way out of the plastic wrapper and into the video game market. As mentioned in last week's Pick & Play by fellow Cheat Code Central writer Shelby Reiches, 7-Up's mascot Spot is the first that comes to mind. He starred in a fairly successful platformer in his day, but a lot of that was because Spot became a pop phenomenon (no pun intended), after being showcased in 7-Up commercials for a lengthy period, and was tailored to the same audience that was already hooked on video games. It was a smart strategy by PepsiCo, and the game even won some awards in the sound and music department.
World Gone Sour, however, enters a completely different gaming environment than that of the early 90s. It is a side-scrolling platformer based on the journey of a those beloved cinema treats, the Sour Patch Kids, but the overall product was clearly not given enough time to reach that perfect sugar high. Yet despite the remedial design and control issues, it's still only five dollars to download, and has a quirkiness to it that may just win you over.
In World Gone Sour, the purpose in life for a Sour Patch Kid is to make it into the belly of a human—their Nirvana, if you will. But you, a poor little green gummy, were unfortunately purchased by a clumsy kid at the theatre, who tripped over his untied shoes and launched you into the garbage can, doomed to never be eaten. But unlike other Sour Patch Kids who turn psychotic after being tossed aside, you refuse to let your destiny go unfulfilled, and thus begin a journey out of the garbage can and into the world.
The world however, is not that big, and basically consists of the movie theatre and a few areas in and around a house. Being such a tiny little candy, the backdrops are larger than life, with platforms and puzzles that use all manner of fictionally contrived household items and candies. The design is clearly surrealistic in nature, and some aspects of it are very cleverly put together. If you've played LittleBigPlanet, then you will undoubtedly draw comparisons to the environments here. However, World Gone Sour leans a little more toward realism, and a lot more toward shoddy. It's nothing grandiose in quality, but that doesn't stop the wacky designers at Playbrains from toying with absurd candy brand names. Pus Poppers, What The Fudge, Dairy Bombs, Holey Molars, Fat Mama Sugar Cones, Diet Dilly Squeeze, and Mr. Poopers are just some of the crazy names given to avoid using other trademarked brands.
Of course, the world is not without its share of enemies, which are comprised of things like gooey gum and broken, chomping light bulbs. Bosses are engineered monstrosities of these simple items, and are usually helmed by one of those tossed Sour Patch Kids gone insane. You begin tackling these obstacles as a small Kid, quick and nimble, but only able to withstand a single hit. Throughout each level you'll rescue more Sour Patch Kids, who'll gladly follow your lead like Pikmin. These troops can be tossed to hit triggers or to dispatch enemies, with the standard jumping on top of heads being the other way of destroying baddies. After collecting enough followers, you can absorb them to make yourself bigger, giving you more physical endurance and the ability to ground pound through fragile barriers or charge up your attack, but at the cost of speed. Certain areas and the occasional secret nook require you to discharge your brethren to fit through the crevice, a clever ideas that tugs a little at the strategy strings.
Collecting stars and defeating enemies will increase your score, and Green Gummies will fill a meter that grants you an additional life when full. Gaining extra lives is essential, partly because you will make sacrifices for a more robust score and partly because the controls are horrendous. There is a lag with the button response, especially while jumping, that requires you to adjust your timing. You don't stop and turn on a dime, many of the platforms are unforgiving, and swinging across chasms usually results in landing on deadly spikes or into boiling cooking oil.


text:
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Equipment & Gear: Chef's Knives Rated
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Posted: Mon Jul 26, 2010 8:34 am
Post subject: Workhorse Cutlery
This discussion and article is amazing. Thank you, Michael. I came across the article a couple of years ago when I decided to study up on how working chefs maintain their knives, but never would have imagined that the topic would still be active. There are sharpening fanatics aplenty, but one is usually well advised to see what the guys in the daily trenches use and do.
I have a set of Cutcos that I do not use except for the bread knife (since I don't have another bread knife and rarely cut bread anyway). The handles are unsuitable since I can't shift my hand position to suit what I'm doing.
For that matter, I've eliminated ever owning a Global for the same reason. Had many chances to test drive a set at my brother's house. They're nice (and unmistakeably sharp), but not for me due to the handle shape and lightness.
My "go-to" knife is a 7" Chicago Cutlery santoku. Since I do a good amount of cooking and especially chopping and slicing veggies, I find that it works just fine as long as I steel the edge regularly. (Every time I use it, basically, but that's standard practice.) Took me a while to work the edge back into shape, though, once I realized the factory edge was gone and I had let it go too long. It's great for everything except paper-thin slices of a large onion. Takes a good bit of control to get the onion cut finely the way I like them on a sandwich. Speaking of sandwiches, the back edge of a santoku's blunter point works really well at scooping mayonnaise out of a quart jar and spreading it in a stroke or two. It's been a while since anyone wondered if santokus were a fad, so perhaps we're finally beyond that. I have found it to be an excellent all-around utility knife. Being an engineer myself, I'll have to get a chef's knife just to make sure I can do a proper comparison, but I can say that I'm very happy with the shape and balance of the santoku.
The santoku also makes quick work of small roasts and other cuts of meat. I can even work it around bones quite handily. The weight allows it to act as a light-duty cleaver, which I wouldn't expect a chef's knife to be able to do.
The Chicago Cutlery santoku has the dimples in the blade. They're supposed to break the suction between the blade and what you're cutting and reduce the resulting friction, though it doesn't always work and it's often necessary to flip the blade slightly and manually break the suction when the blade gets about halfway into a slice of cheese. In fact, that might be a good experiment: if two knives could be located that were identical in every way except for the dimples, perhaps we could find out conclusively if they make any difference. I recommend the cheese test.
I also own a Mundial santoku 4109-7 ZT that's decent. I particularly like the all-stainless construction that allows me to run it through the dishwasher without concern. Globals are almost that way, but have little bumps on the handle that may not take the heat and detergents well (they appear to be plastic).
A note on "stainless" steel: the risk of putting a knife through the dishwasher isn't just that it can be jostled into something hard and chip. The chemicals in dishwasher detergents can affect the finish. "Stainless" doesn't mean "corrosion-proof", as many chagrined cutlery aficionadoes have discovered. In fact, the best way to mess up stainless steel is to let it contact a non-stainless steel. The iron will contaminate the stainless and"seed" corrosion into the stainless steel. When I worked for Anheuser-Busch, we had a strict policy that stainless steel piping MUST NOT be placed on plain steel racking. A good way to mess up a nice knife (and especially a mediocre one) is to leave it in an iron skillet or cookie sheet filled with water while you eat. I supect that's what happened to Michael's friend.
The mundial is lighter and shorter and doesn't stack up to the Chicago Cutlery knife, but it's still a good solid performer. The purists will probably scoff at a comparison of the lowly (dare I say mid-grade) hardware, but I stress value and it seems difficult to justify paying a lot for something whose value lies at least partly in its trophy status or as a home decor accessory. Then again, maybe that's the point. We have a working home with 5 kids and a working kitchen to go with it. I'd much rather impress friends and guests with the culinary results. In the interest of disclosure, my viewpoint may stem from our single-income setup that allows my wife to stay home and educate the kids; it doesn't leave much room for niceties or extravagance.
The biggest reason I don't use the Mundial is because the finger guard goes all they way down to the heel of the blade, making for a very knobby heel on the blade. I use the heel of my other knife to puncture things (vegetables--not cans) such as avocados to get a quick start on cutting through the skin. I suppose I could grind the finger guard off of the heel of the Mundial...
Speaking of grinding, sparks aren't necessary to overheat a knife while grinding and ruin its temper (heat treating and hardening). The only way to maintain temper is with frequent dunks in cold water throughout the grinding process. If you see any discoloration of the metal at all--darkening or, God forbid, pretty rainbow colors--you've scorched the metal and probably ruined the blade. You may be able to have it re-treated, but chances are it'll cost as much as a new knife and still not be as good since the stamping/ forging process also adds strength.
A couple of sharpening tips not found in most tutorials:
1. Sharpening and steeling often leave a slight flap on a blade (where the thinnest part of the edge is folded over a bit like a killer whale's dorsal fin). You can find out if your blade has a residual flap by pulling your thumbnail perpendicular across the sharp edge of the blade. Do it slowly with your thumbnail straight up and you'll feel your nail catch on the "flap" if it's there. Check each side of the blade every half inch or so. No catchy spots means you have a deformity-free edge.
2. Another way to check sharpness is to see how steep an angle you can hold your thumbnail and still have the knife catch when held vertically with only the knife's weight bearing on your nail. Keep in mind that the bevel angle will come into play here.
3. For a real eye-opener, get yourself a "pocket microscope" and examine the edge of your blade. A 30x magnification is great. If you use a steel or medium-grit stone, you will be able to see the micro-serration effect (and may see why a pushing stroke works better on a particular knife than a pulling stroke as Michael discovered in the test). It might inspire you to get a ceramic or diamond sharpening stick. I plan to get one. You can get a pocket microscope from american Science and Surplus (and you engineers and gadgetsmiths out there will love their catalog). In a similar vein, if you haven't ever looked at the sky through binoculars on a starry night, you owe it to yourself to do so.
4. If your knife feels "crunchy" or less than silky smooth as you draw it across your sharpening steel, then material has begun to clog the grooves of your steel. To clean the steel, drag it across the edge of your cutting board in the same direction as the board's grain. You will see little gray deposits on the wood. Bear down fairly hard so the ends of the wood grain work their way into the steel's grooves and scrape them clean. The gray doesn't typically stain, but this process will dent the edge of your cutting board slightly. You can get the same results with a piece of scrap wood, or even something as simple as a paint stick, if you prefer to keep your cutting board or block looking as nice as possible.
This thread has evolved into an amazing discussion of knivery. The warnings about chipping and breaking were an eye-opener. As I read through, I thought a high-end knife would be in my future but now I think perhaps I will try a Victorinox. They seem to be sturdy and servicable with great value.
A couple of people mentioned that how you use and care for a knife is the most important factor in how well it will suit your needs. That's excellent advice and reminds me of something a friend of mine once told me: my friend was hitting golf balls at the driving range and was not having a good day. The club professional walked by and my friend, in frustration, said "I need to get a new set of clubs". The pro, upon hearing this, walked over, took the club from my friend, held the club with the head facing BACKWARDS, and hit a perfect shot out into the driving range. He handed the club back and said "it's not the club".
May your culinary adventures be enjoyable--even when not entirely successful.
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Posted: Tue Aug 03, 2010 7:53 pm
Post subject: Thanks so much for this
Michael - many, many thanks for the time, effort and care that you lavished on this task. It is greatly appreciated.
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Posted: Sat Sep 11, 2010 10:41 pm
Post subject: Cutco
Over the years I have owned different knives and I have to say my Cutco santoku knife is exceptional. I have had it over a year now and it still performs like the day I received it. I know many folks who swear by Cutco. All I ever do is hone it prior to every use (you should do that with every knife). It has nice balance. Have to say I was surprised by the review.
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Computer geek
Posted: Mon Sep 13, 2010 8:40 pm
Post subject: here's some more info
Well, as a compute geek and have an avid fan of cooking (my waistline can attest to this) I like having quality products. I also don't like paying too much for anything as I am a big fan of certain deal sites around the net that show you how to PM, grab rebates, coupons, clearances, and get high quality items for dirt cheap sometimes.
Anyhow, I've gone through a few culinary classes with my cousin who has finished her degree last year in it so I know a bit. My grandma used to own a pretty big fancy restaurant in Little Rock Arkansas so I picked up a bunch from her and my mom.
My mom owns a set of Henckels 4 stars and they suit her needs she said. I tried them, and they are heavy, cut good, and my mom sends them out for regular professional sharpening. She paid too much in my opinion for them all, but they are quality knives.
When my cousin started school she was given a list of knives she could buy for her classes and she ended up getting the Forschner Victorinox set. It was on the list of approved knives and the cheapest. I tried them, and while they work great for inexpensive knives, neither of us can get used to that plastic handle. They are also very light weight. Nothing as bad as walmart brands, but still light weight. Speaking of walmart brands, I originally bought a set of $20 Tramontina knives when I first moved out from home. All I could afford and they were all serrated. They were also terrible at cutting, but could cut if I used enough pressure. If I known about the Victorinox knives back then I may have tried to save up to purchase those instead.
Now that my income has increased drastically, I started awhile back looking to toss out all my old bachelor and hand me down crap I used since I first moved out on my own. I started first by making a Global Heavy Weight Chefs 8.5" forged knife from Amazon. I liked the heavier knife for my hands and I liked the look of the Global knives for my vanity's sake. I've had it for a number of years and it has held up well. However, I will say that the factory edge was not quite razor sharp. It was good, but it definitely needed to be sharpened. I bought a diamond grit stone set with some guides and went to town. I like the edge I got on it, but I got really pissed at the "guides" that I got as they scratched up the sides of my knife when putting them on and taking them off. So now I can sharpen it just fine without the guides. I hadn't found any deals on knives I wanted though for a long time after that until recently.
Luckily I found out that the Ken Onion line from Shun was being discontinued and that many places were putting them on clearance including Williams-Sonoma. I stopped by there and found a few Shun Ken Onion knives ranging from $30 to $100 bucks still left. I picked them up at the store there to try since they were completely different from the Global I've been using. It took me a second, but I fell in LOVE with these. Looked great, felt great, and were razor sharp from the factory. At least all mine were razor sharp. I've been using them these past few months and have not a single complaint.
Side note though is that I ran across a deal on one of my deal websites for some Saber brand knives from Costco. That's Costco and not Cutco. I looked them up and they were suppose to be a recent company making Henckel 4 star quality knives for a lower cost by doing it in China. My thoughts were China? Yah right. But Costco has an awesome return policy so I figured for $200 for a set of knives that turn out to be as good as my mom's henckels would be a steal. I will say that they seem to be every bit as good as my mom's henckels so far. They came factory sharp but with a hollow ground edge though. I'm a bit leary of the the hollow ground edge because of some edges being way to thin and breaking blades. But they've held up remarkably well so far. I guess China can make some decent products when they want to.
For the curious here is a link.
Normal price is $300, but they were on sale for $200 when I got them. They may go on sale again.
For the last bit of this post, all these Cutco posts are making me laugh. Seriously, who thinks Cutco knives are any good? Also, the double-D edge is a serrated edge. Period. It is also TERRIBLE to use any sort of serrated edge on raw meat of any sort, especially on poultry. Why you may ask? Well meat still has capillaries in it from when it was cut off, shrink-wrapped, frozen, and placed at your grocery store. Inside those capillaries and other vessels are all the juices of your meat. Poultry can get real dry if the juices in the meat are not kept in. Capillaries when cut tend to contract if the cut is clean. This is one reason why it's better to be cut by a sharp knife than a dull one. Ever been cut by a really sharp knife and notice you don't bleed right away? But get a gash or a raspberry on your skin and watch it flow! When you cut meat with a sharp straight edge, the capillaries in the meat contract and keep the juices in. Any sort of serrated blade tears when it cuts. There is not a serrated blade ever made that does not tear when it cuts, including the double-D cutco knives. So while Cutco knives do work in cutting the meat, it screws up the preparation of your meat by doing so. Never prepare meats with a serrated knife. This one reason to never use Cutco or any serrated knife period.
I've since now been visiting
and put an order in for a nice gyoto. I know this time around I'm paying a bit too much for a handcrafted knife, but it's for the collectors part of it that I'm doing so as well as getting a top notch knife that will survive my grandkids.
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Posted: Fri Oct 15, 2010 1:45 pm
Post subject: Cutco and its poor test results
My friend, who sold Cutco for a time, makes some valid points, regarding Cutco and the very poor test results from the above analysis.
Among other items he mentioned:
"Cutco is made out of a mid-grade steel. This is mostly because of the processing. Cutco is stamped rather than forged. This saves majorly on the manufacturing costs, but causes the knife to lose its edge faster than forged steel.
The real advantage to Cutco comes with the Double D edge, commonly mistaken as a serrated knife. This edge is patented by Cutco and keeps their utility knives sharper longer. However, you cant sharpen them yourself. That being said, you can get free lifetime sharpening and a free lifetime guarantee on sharpness/performance.
The French chef knife tested here does not benefit from the double d edge nor is it made from forged steel. This particular knife is going to perform more poorly for many of these tests. If you selected the proper knife for the job, i.e. cutting tomatoes with the trimmer, not the chefs knife, Cutco would have done much better.
For an all-around knife set which is somewhat overpriced but delivers on the promises made, Cutco is good. The guarantee alone makes them worth the cost. If you want a professional chefs knife, cutco sucks."
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Posted: Thu Oct 21, 2010 6:40 am
Post subject: Miyabi Sandalwood
So I've been following this forum for a while.
I have been an avid user of Shun Knives for about 4 years. I have Shun Pro2, Shun Kramer and Shun Elite knives. They cut amazingly well and have great edge retention.
However, I was looking to add to my collection at Sur la Table last month and I stumbled onto the Miyabi Sandlewood 8 inch chef's knife. While I already own a Shun Elite 8", Shun Pro 2 6.5" Deba, and Shun Kramer 10" Chefs, I just had to buy this new knife.
Easily the sharpest knife I have ever used, including the Shun Elites, when they came out of the box. Furthermore, they are light, and probably the best feature is that they have a rounded spine so pinching the blade is much more comfortable.
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Posted: Fri Oct 29, 2010 6:14 pm
Post subject: Cutco
The rating from the web site are extremely untrue. My family has used Cutco for 15 years and it is awesome. They have the best guarantee on the market and have the best customer service. Whoever conducted the demonstrations with each knife was very biased in my opinion. After all they are trying to sell products. I noticed they have no link on how to buy Cutco. Why would they promote Cutco if they can't make a percentage off the sales.
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Fri Oct 29, 2010 6:21 pm
Post subject: Re: Cutco
tman wrote:
The rating from the web site are extremely untrue. My family has used Cutco for 15 years and it is awesome. They have the best guarantee on the market and have the best customer service. Whoever conducted the demonstrations with each knife was very biased in my opinion. After all they are trying to sell products. I noticed they have no link on how to buy Cutco. Why would they promote Cutco if they can't make a percentage off the sales.
You can't buy Cutco outside of a Cutco salesperson and linking to the website for "full price" info seems unreasonable.
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Joined: 19 Oct 2007
Posts: 1207
Location: central PA
Posted: Fri Oct 29, 2010 8:12 pm
Post subject:
>>They have the best guarantee on the market and have the best customer service.
horse feathers.
I have had first hand up close and personal experience with post purchase service from a non-Cutco cutlery supplier and my experiences could not have been better.
all questions of price to value aside, a _major_ sticky point with such MLM schemes - they may have good or excellent customer service, but I can quite readily assure you it is not "the best" because other companies have similar guarantees/warranties and customer service.
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Posted: Thu Nov 18, 2010 9:04 pm
Post subject: Henckels disaster near-miss
I had a J.A. Henckels chef's knife whose handle literally disintegrated in my hand while I was slicing an onion. The broken handle exposed the uncovered butt-end of the knife blade that cut me, but, fortunately, not deeply. The knife was 6 years old, and had never been in the dishwasher. I now only purchase chef's knives that have handles that are extensions of the blade.
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Thu Nov 18, 2010 9:20 pm
Post subject: Re: Henckels disaster near-miss
cyntax wrote:
I had a J.A. Henckels chef's knife whose handle literally disintegrated in my hand while I was slicing an onion. The broken handle exposed the uncovered butt-end of the knife blade that cut me, but, fortunately, not deeply. The knife was 6 years old, and had never been in the dishwasher. I now only purchase chef's knives that have handles that are extensions of the blade.
Out of curiosity, was it a J.A. Henckels International or a Zwilling J.A. Henckels knife? All the Zwilling J.A. Henckels are full tang or 3/4 tang (on the knifes that have molded handles/no seams) so even if the handle falls apart, your hand would normally be grasping the solid portion.
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Posted: Mon Nov 22, 2010 2:15 am
Post subject: Cutco owners - don not despair just yet.
After retiring from construction I took up professional knife sharpening and have been doing it for awhile.
RE: Cutco and actually most other knives for that matter.
I have sharpened a few cutco knives from the factory and a few that have been resharpened by their free yearly service. These knives, every case were what I consider to be very dull both factory fresh and sharpened by cutco.
During resharpening, the steel behaved very similarly to D2 steel knives I have serviced, hard and tough. D2 in tests I have seen and in practice, despite the existence of super steels, remains one of the top 5 knife steels. The Cutco knives after wet grinding to a more appropriate angle, honing and fine steeling, took a razor edge (not arm hair shaving, a razor edge), Which I expect will last well given the grinding characteristics of the steel.
So, if you have a knife that you may be disappointed in, you might consider spending $5-10 for a professional sharpening and honing (I don't however recommend the belt sander technique but others do).
No knife that cost more than about $10 has ever failed to take a decent serviceable edge.
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Posted: Mon Dec 20, 2010 6:15 am
Post subject: Knife reviews
Interesting thread. Let me weigh in on a few observations. I am a home cook with an interest in tools and food. First, the idea of handling a knife before purchase is a good, but often impractical, idea. I live within a couple of hours of DC and Norfolk, and I doubt that I could find more than a handful of knives to handle, let alone use. My own collection consists of Kanetsune, Forschners, and one new Tojiro DP Nakiri none of which are available here. All were purchased mail order, largely based on recommendations by persons who's opinions I respect, and secondly on value and price.
Secondly, many of the advantages and disadvantages are not immediate. Ease of sharpening, ability to hold an edge, and overall durability, are not immediately apparent.
I have seen comments regarding the OOTB sharpness, particularly of Tojiro. The new Tojiro arrived sharper than any knife I have ever experienced. The Kanetsunes were resharpened for me by a very good non professional sharpener a year ago. While sharp when purchased, they benefited from the pro sharpening. My goal was primarily to get a benchmark as to what a quality edge should be before tackling sharpeninhg on my own.
I am a fan of large chef's knifes. My 240 Gyuto is used 5 to 1 over all other blades, including a 210 and a 165 Santoku. Also a fan of damascus steel. The VG 10 steel in the Kanetsunes has held up well over the year. The soft exterior scratches easily, even though the knives have never been near anything other than food, wood, or my hand.
The Forschners are now around 40 years old, and were my work knives in a packing house for 5 years. Knives in this environment get more use and misuse in a month than they would in a home environment in a lifetime. All have held up well. I like the wood handles as it takes a lot of tallow to make them slippery. I would recommend the Forschners as the best inexpensive knife available. At a higher price point, the Tojiro DP cost me $50, and so far outperforms anything at twice the price. I would look at them for the home kitchen. The Kanetsunes and other medium priced damascus knives have a lot in common, and price would definitely play a big part in the decision.
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Posted: Fri Dec 31, 2010 3:09 am
Post subject: this fabulous thread
This has been great. Originally this Christmas, my woman was purchasing me a sharpener -- I spend so much time sharpening the 90 cent 8" chef I got at the Salvation Army. Using a broken old ceramic rod, I occasionally bring it to almost frightening sharpness. Still, I spend far too much time working on it. Instead of a sharpener now, we're going for a real knife. With either the Tojiro or Forschner, I'll also be able to get the proper 1000/6000 stone mentioned above. And I can still use my Salvation Army special stainless steel to literally hammer through entire chickens for soup.
And, believe it or not, she's been beside me reading this whole thing -- for hours! Awesome!
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Posted: Mon Jan 03, 2011 6:57 am
Post subject: Cutco no go
The problem with Cutco isn't the knives; the problem is that your money is going to a very, very shady organization that takes advantage of the desperate and the gullible.
I have Henckels and Globals, and both are great. The Gloals are better, I think, if you have smaller hands - a Henckels can be too much knife at times.
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Wow, it's been almost a year since I posted about my Little Harry, I was afraid we were inches away from that big decision we all dread.. Thankfully he made a recovery after a few days and I have been blessed with him for another year. He has been very happy and I have been closely monitoring his quality of life. However, now I'm stuck..
It's now Tuesday AM. On Saturday Harry vomited 4 times a yellow and very frothy substance. On sunday - nothing. Yesterday morning he vomited the same again according to my dad. He is drooling a lot and I have been wiping his mouth when I spot it hanging out. He is also smacking his lips a lot and doing this sort of sharp inhalation for about 5 seconds. I have heard his doing this before but only when he has eaten his food to quickly. When he breathes he sounds like he has a phlegmy throat.
I took him to his vet who just said its a side effect from MVD and to monitor him. Well I felt I already knew that.. but he didn't give much more advice.
Can anyone please help or share any experiences??


text:
Associate Professor
Vision, Learning and Graphics group,
Dept. of Computer Science,
Courant Institute of Mathematical Sciences,
New York University
I am also a Research Scientist at Facebook AI Research.
Room 1226, 715 Broadway,
New York, NY 10003, USA.
Directions to lab
Research Overview
My research is in the areas of Machine Learning and Computer Vision. I am particularly interested in applying Deep Learning methods to object recognition. I also work on low-level vision problems, with applications to computational photography and astronomy.
Deep Learning for Computer Vision
NIPS 2013 Tutorial [Slides]
Online Recognition Demo
See our deep convolutional network demo here. This network achieves 16.5% top-5 error on the Imagenet 2012 classification challenge, around 2% better than the network of Krizhevsky et al. (NIPS 2012).
Latest Work
Pre-prints of recent research can be found on arXiv: Link
Selected Projects
Visualizing and Understanding Convolutional Networks
Matt Zeiler and Rob Fergus,
Reconnaissance of the HR 8799 Exosolar System I: Near IR Spectroscopy
B. R. Oppenheimer et al., Astrophysical Journal, March 2013
PDF | Project page
Indoor Segmentation and Support Inference from RGBD Images
Nathan Silberman, Derek Hoiem, Pushmeet Kolhi and Rob Fergus, ECCV 2012
PDF | NYU Depth Dataset v2.0
Adaptive Deconvolutional Networks for Mid and High Level Feature Learning
Matt Zeiler, Graham Taylor and Rob Fergus, ICCV 2011
PDF | Project Page
Learning Invariance through Imitation
Graham Taylor, Ian Spiro, Christoph Bregler and Rob Fergus
CVPR 2011. PDF | Project Page
Blind Deconvolution using a Normalized Sparsity Measure
Dilip Krishnan, Terence Tay and Rob Fergus, CVPR 2011
PDF | Project Page
Dark Flash Photography
Dilip Krishnan and Rob Fergus,
ACM Trans. on Graphics (Proc. SIGGRAPH 2009).
High res PDF (73Mb) | Low res PDF (5.1Mb) | Project page
80 million tiny images: a large dataset for non-parametric object and scene recognition
Antonio Torralba, Rob Fergus and William T. Freeman
PAMI, November 2008. PDF | Bibtex | Project page
Removing Camera Shake From A Single Photograph
Rob Fergus, Barun Singh, Aaron Hertzmann, Sam T. Roweis and William T. Freeman,
ACM Trans. on Graphics (Proc. SIGGRAPH 2006).
PDF | PPT | Code | Project page


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Items where Author / Artist / Editor is "Hansen, M."
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Number of items: 1.
Fischer-Hübner, S. and Duquenoy, Penny and Hansen, M. and Leenes, R. and Zhang, G. (2011) Privacy and identity management for life. IFIP Advances in Information and Communication Technology, 352 . Springer. ISBN 9783642207686


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California wine label and ephemera collection
Lehmann Printing and Lithographing Co.
Kemble Spec Col 07
The bulk of the collection comprises wine labels and ephemera created by California winemakers and wine companies in the 1930s and 1940s. The core of the collection consists of wine labels printed by Lehmann Printing and Lithographing Co. in San Francisco in the 1930s and '40s. (Most undated labels fall into this group, although some may date from the nineteenth century). In addition to wine labels, the collection contains a small number of labels for beer and other liquor manufacturers in California, mostly dating from the 1930s and '40s.


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Christina Blair of Shawnee has twin daughters in high school, including an aspiring teacher.
She worries what might happen "if a madman comes in with a gun and you're locked in a classroom. How do you defend against that? You can't," Blair said.
"I would feel much safer," she said, "if there was another way for teachers to defend their classroom."
Judith Deedy of Mission Hills has heard arguments about how gun-free zones might invite violence against the defenseless. Yet with three kids in elementary schools, she's not convinced that arming school staff is the answer.
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"Guns in schools with curious children," she said. "What more could possibly go wrong there?"
The national debate over guns and classrooms has taken root in Kansas, where some lawmakers are maneuvering to allow schoolteachers to carry guns.
Two bills to expand the state's concealed-weapons law contain provisions that would let school boards allow any employee licensed to carry a concealed handgun to bring a firearm to work.
They echo others introduced in Missouri and at least a dozen other states following the mass shooting at a Newtown, Conn., elementary school in December.
The bills follow a path scouted by the National Rifle Association, which has called for armed security guards at every school to fend off the next mass shooting.
"When you've got somebody coming in with a gun that intends harm, the only real answer is a good guy with a gun," said state Sen. Forrest Knox, an Altoona Republican and the primary sponsor of the gun legislation.
His line closely mimics the words of Wayne LaPierre, the NRA's executive vice president, and his organization's stance that the road to safety is manned with broader use of firearms to keep danger at bay.
Knox said the legislation gives school districts more latitude to decide how to protect themselves from armed intruders. He said schools could decide who gets to carry concealed weapons and impose any further requirements. The measure would include community colleges and universities.
"We need to give schools flexibility," Knox said, "to do whatever they choose."
The Kansas bills are expected to see action this week, close on the heels of South Dakota becoming the first state to expressly allow school employees to carry guns.
Officials at the National Conference of State Legislatures said other states have granted exceptions to their weapon-free school zones that might be interpreted to allow teachers to carry guns.
But the organization was not aware of any state law specifically authorizing teachers to carry firearms — the way South Dakota has done and Kansas is contemplating.
Missouri's bills appear stalled, at least for the moment, in committee. Meanwhile, Democratic Gov. Jay Nixon has made clear his opposition.
Today, the Kansas House is expected to take up a bill that would require the state, cities and counties to allow concealed weapons into their buildings unless they have security checkpoints at public entrances.
College and government-run hospitals could still ban guns for four years without installing the security measures.
A comparable bill in the Senate is scheduled for a committee hearing Thursday.
Efforts to allow concealed weapons in public buildings have fizzled in previous legislative sessions. But this year, the idea is greeted by a decidedly more conservative Senate.
Neither officials from the National Rifle Association nor the Kansas State Rifle Association returned calls for this article.
An NRA spokesman told The New York Times that the group supported and lobbied for the South Dakota legislation.
Even without legislative action, some think guns might still legally find their way into Kansas schools. The state association of school boards contends existing law might already give superintendents the power to authorize their staff to carry firearms.
Some teachers say they feel vulnerable in their classroom, noting there's not much that would keep an intruder out.
"We're really just sitting ducks here," said Tina Keith, a Shawnee Mission social studies teacher.
Keith would support letting teachers carry concealed weapons if the faculty had training beyond the eight hours of instruction spelled out in the state's concealed-carry law.
"Having the general public believing or knowing that people within the school are armed or trained would be a deterrent," she said.
Yet other teachers and some parents aren't ready to put triggers at the ready.
"The people that would have guns — they're not trained to be a police officer that knows how to attack a situation," said Randy Davis, a retired Merriam police officer and the father of two high school students.
"If you are putting a life-and-death piece of equipment into your hands, are you prepared to take the next step?"
Some area school districts are cool to the idea of letting staff carry weapons.
"It just makes no sense," said Shawnee Mission Superintendent Gene Johnson. "There are better ways for us to address safety issues than putting a gun in everybody's hand."
Blue Valley Superintendent Tom Trigg said he did not expect his district to allow employees to carry weapons if the bill became law.
Both districts are participating in a school safety project — called Defense of our Schools — that involves roughly 200 school officials and police officers from across Miami and Johnson counties.
Created in the aftermath of the Sandy Hook Elementary School shootings, it intends to identify the best practices for school safety.
"We've got a good plan," said Overland Park Police Chief John Douglass, "but it needs tweaking."
Meanwhile, schools in other parts of Kansas have started taking action to protect students in the aftermath of the Sandy Hook shooting.
The Emporia School Board voted in January to post armed guards — both retired police officers — at the school district's middle school and high school. The guards started Feb. 1.
The district started looking at armed guards before the Sandy Hook shootings when officials attended a training session on school shootings that was offered by the Department of Homeland Security, spokeswoman Nancy Horst said.
From that training, they learned that having guards on site would greatly reduce any response time to a crisis, she said. She said the new security was added with little or no public resistance.
"One of the reasons that this went through fairly quickly and didn't get a lot of backlash," she said, "is those men are retired police officers and have been in our community a long time."


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With everyone's attention focused on Starfall, some of you may have missed some of the other little nuggets of Moonkin related news that have come out since the patch. Here are a couple of topics that I want to comment on and make you aware of.
BQL and Owlkin Frenzy:
The BQL ability Shroud of Sorrow has been modified so that it no longer procs Owlkin Frenzy.Before patch 3.3.3 I would easily have 15 or 16 Owkin Frenzy procs per kill attempt on BQL. In my latest attempt I had zero. It's not a huge surprise that the change was made. I think everyone realized it was a bug, but it was nice to have a little extra DPS on a fight that is so obviously DPS race. The question now is how to react to this change.
In reality, you don't have to change anything. Owlkin Frenzy was always a pretty minor PvE talent for all fights except BQL. The talent still has some uses. The change just makes it as minor of a talent for BQL as it has been for all the other fights. Assuming you had only your two extra talent points in there there is no reason to change your spec since the other options are very minor DPS upgrades as well. That said, there is no reason to keep it either if another talent appeals to you more.
Personally, I'm not sure what I will do, but I doubt I will keep OF for long. The big question is where will I move those points to. Gale Winds seems like a good option because serveral strats are recommending an AoE strategy for Heroic Lady Deathwhisper. Having an extra 30% damage to get down the adds is a big deal for a fight that is all about add management. The other option is to put one point in Typhoon and put the other point pretty much anywhere. I don't plan on using typhoon in most fights, but I hate having a second spec that I only use for Typhoon. It would be nice to free it up so I can play with feral some more. The final option is putting them in Brambles. If you are looking to maximize single target DPS this is probably your best option.
I've got to think about want I want most and make the change, but in the end it doesn't matter a whole lot.
Ghostcrawler Talks about Eclipse:
The purpose behind Eclipse was to encourage Balance druids to cast something besides their hardest hitting spell over and over again. From this thread it appears at least some of you were content with a "rotation" like that, but you'll have to believe me that it was a very common complaint we heard from druids as to what they disliked or why they didn't play Balance.GC's comment doesn't contain any information that is particularly earth shattering or new, but it is good to know that they are still thinking about the issues.
Now it's possible to base a rotation around a single spells. Mages are designed to do just that. However, they also have a lot of procs, cooldowns, secondary effects and other situational events that mean that even though you're getting most of your damage from one button, you're managing a lot.
We could have gone that way with Balance druids. We didn't largely because part of the kit of Balance is balance, and we thought that manifested itself nicely in switching between Arcane and Nature spells, or Starfire and Wrath, or Lunar and Solar.
The problem with Eclipse (as I've stated many times, so I find the comments that we won't address the issue to be a trifle unfair) is that it now accounts for so much of Balance's damage that the random element can be punishing. Having to shift positions right when you get a proc
should be a little bit of a bummer on the level of missing a few crits in a row, and not a devastating blow to your dps.
We're keeping Eclipse, but the Cataclysm version is a pretty radical overhaul that we hope to be able to reveal soon. It removes a lot of the random element. :)
If there is an interesting part of the comment it is the last line where he talks about the Cataclysm version of Eclipse. I think like many of you I've been eagger to see what changes they have in store since mentioning they had some new ideas several months ago. Is it going to have charges? Are we going to have to build a stack of the buff kind of like combo points for rogues and cats? Is it something completely different that will blow my mind?
Who knows but I am looking forward to learning more. Hopefully when he says soon he means in the next couple of weeks rather then Cataclysm is coming out soon and you will know by then.
That said I do want to point out one thing. At the end of the comment he said that the new Eclipse removes a lot of the random element. The key words there are "a lot of." It doesn't sound like they are removing the random element of Eclipse but are trying to make it less important. In the past, GC has said that they don't have a problem with the ability being random.
I point this out, because I bet the talent will still be based off of critical strikes to some extent. I don't want to see a bunch of people flaming GC because he supposidly said that Eclipse wouldn't be random in Cataclysm.