Kevin Bacon - World-of-Newave.info http://answers.world-of-newave.info/kevin-bacon.htm Latest news and articles about Kevin Bacon en-us Copyright (c)2004-2008. All rights reserved. webmaster@world-of-newave.com (Webmaster) Tue, 02 Dec 2008 11:22:36 GMT Tue, 02 Dec 2008 11:22:36 GMT Newave Lisa XML Engine v1.0 - http://www.world-of-newave.info/about.htm 60 http://www.world-of-newave.info/images/wi8831.gif World-of-Newave.info - Knowledge and Informational Database http://www.world-of-newave.info/ 88 31 {INTERNET > V} - The Move to Leopard http://articles.world-of-newave.info/computers/internet/on-the-web/weblogs/personal/v/the-move-to-leopard-2008129342.htm http://articles.world-of-newave.info/computers/internet/on-the-web/weblogs/personal/v/the-move-to-leopard-2008129342.htm Mon, 01 Dec 2008 09:08:11 GMT The decision to upgrade was pretty easy. We have two “must not break ever” apps, Aperture (for me) and World of Warcraft (for kat). Everything else is just the standard stuff that should never break from an OS upgrade (Firefox, Adium, etc.). The Install I was totally fooled at first (because I didn’t actually read the screen) by the DVD integrity check. That took forever. It took longer than a trip to Trader Joe’s. Literally. I went to TJ’s and got provisions for dinner and when I got back it was still only at 91%. I wasn’t going to take the chance after hearing about a bum DVD that somebody got. Sure, it was a long-shot that I got a bum DVD, but these upgrades come along so infrequently, what’s another 30 minutes? After that I’m not sure what happened because I was off watching Samurai Champloo. If you like Cowboy Bebop and The Boondocks, you’ll dig this. Except for this random squirrel creature that shows up as a plot convenience device, it’s pretty awesome. First Impressions I’d like to change the login screen background. Google and ye shall receive. I mean, it’s a awesome shot. I’m just not a big purple kind of guy. That’s all. Safari is much faster on the web apps that I use. I live on the web, so a fast, stable browser is very important to me. I’ll have to give Firefox another chance to see if my crashing problems have gone away. Mail will be interesting. The biggest upgrade to Mail for me came from GMail opening up IMAP. So, I’ll see how that goes. I know I’ll be using it a lot more at home now. At work, Outlook is still the Boom King. Address Book is still in need of a cleaning after a failed experiment with Plaxo. I strongly recommend against syncing Plaxo with GMail contacts and then Plaxo with your local address book. Google has a funny way of counting somebody a contact and it doesn’t yet jive with my own ideas. Time Machine would have saved my bacon on that one. Time Machine I have yet to try. I need to buy a new external HDD. It would be interesting to see somebody try and track drives sales with the Leopard release. I’m betting Time Machine will cause a little surge in sales. Spaces I’m just getting used to. I think they will be more useful on the laptop than the iMac. Although, depending on how it plays with WoW, kat might find it very handy. The other 8 trillion features that I haven’t seen or used are all awesome and well worth the upgrade, or something like that. Patandkat.Com The Move to Leopard {new window}   Www.Patandkat.Com - The decision to upgrade was pretty easy. We have two “must not break ever” apps, Aperture (for me) and World of Warcraft (for kat). Everything else is just the standard stuff that should never break from an OS upgrade (Firefox, Adium, etc.). The Install I was totally fooled at first (because I didn’t actually read the screen) by the DVD integrity check. That took forever. It took longer than a trip to Trader Joe’s. Literally. I went to TJ’s and got provisions for dinner and when I got back it was still only at 91%. I wasn’t going to take the chance after hearing about a bum DVD that somebody got. Sure, it was a long-shot that I got a bum DVD, but these upgrades come along so infrequently, what’s another 30 minutes? After that I’m not sure what happened because I was off watching Samurai Champloo. If you like Cowboy Bebop and The Boondocks, you’ll dig this. Except for this random squirrel creature that shows up as a plot convenience device, it’s pretty awesome. First Impressions I’d like to change the login screen background. Google and ye shall receive. I mean, it’s a awesome shot. I’m just not a big purple kind of guy. That’s all. Safari is much faster on the web apps that I use. I live on the web, so a fast, stable browser is very important to me. I’ll have to give Firefox another chance to see if my crashing problems have gone away. Mail will be interesting. The biggest upgrade to Mail for me came from GMail opening up IMAP. So, I’ll see how that goes. I know I’ll be using it a lot more at home now. At work, Outlook is still the Boom King. Address Book is still in need of a cleaning after a failed experiment with Plaxo. I strongly recommend against syncing Plaxo with GMail contacts and then Plaxo with your local address book. Google has a funny way of counting somebody a contact and it doesn’t yet jive with my own ideas. Time Machine would have saved my bacon on that one. Time Machine I have yet to try. I need to buy a new external HDD. It would be interesting to see somebody try and track drives sales with the Leopard release. I’m betting Time Machine will cause a little surge in sales. Spaces I’m just getting used to. I think they will be more useful on the laptop than the iMac. Although, depending on how it plays with WoW, kat might find it very handy. The other 8 trillion features that I haven’t seen or used are all awesome and well worth the upgrade, or something like that.
The Move to Leopard - Vertical Hold {...}
Indexed: December 1, 2008, 9:08 am - Page Size: 11KB
Category: Computers > Internet > On the Web > Weblogs > Personal > V

]]> Computers > Internet > On the Web > Weblogs > Personal > V {EUROPE > NEWS AND MEDIA} - Just add sauce: Hugh Fearnley-Whittingstall on pasta http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/just-add-sauce-hugh-fearnley-whittingstall-on-pasta-20081120138.htm http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/just-add-sauce-hugh-fearnley-whittingstall-on-pasta-20081120138.htm Sat, 29 Nov 2008 00:05:18 GMT Sophia Loren once said, "Everything you see I owe to spaghetti" - she was clearly doing her bit to contribute to the staggering 28kg of pasta (that's dry weight) a head that the average Italian consumes each year. Or, in her case, 14kg a hip. Here in the UK, we swirl our way through a measly 4.5kg each. My family does better than that, but since it hits our table at least once and more likely twice a week, I write about pasta all too rarely. Time to set the record straight.I'm not a true pastaphile, in the River Cafe/Jamie Oliver sense. I don't go all gooey about it. I love pasta for the same reason families everywhere love it - it's the perfect get-out-of-jail-free card. "What's for supper?" yells one of the kids, snacking on a pencil as he does his homework. "Er, I thought we'd have ... pasta with, er, bacon and ..." - glance around for something vaguely vegetacious - "... er, bananas?""That sounds disgusting. Can't we have it with bacon and cheese?""Oh, all right. Just this once. As a special treat ..." Everyone wins, see?It doesn't have to be much more complicated to please grown-ups. Simple spaghetti silkily, slinkily dressed in olive oil, garlic and chilli does it for us. Or, for instant winter comfort, try a cosy walnut sauce: chop a few handfuls of walnuts, sweat in olive oil with some garlic, add a slug of cream, bubble to reduce, stir in a handful of freshly grated Parmesan, season and toss with tagliatelle or quills, and you're done.While I'm all for authenticity, I must admit I reserve my deepest affection for the 70s approach to pasta embraced by my Mum, with a little help from the then thoroughly modern Katie Stewart. I'm thinking of the high tea treats of macaroni cheese, and the Saturday night dinner party special of homemade lasagne. So today I'm revisiting these homey classics, my madeleines, in a sort of remembrance of things pasta.For all these recipes, dried pasta is absolutely fine, but I would encourage you to make your own once in a while - just follow the instructions in your Jamie Oliver book of choice. That's what we do. But use Dove's Farm organic pasta flour if you can. It works an absolute treat.The one dish on today's list that will really shine with homemade pasta is my lasagne. The recipe, based on Katie Stewart's, is the ultimate.LasagneThe secret to a great lasagne is quality of the sauce, and the key to that is coarse ground beef and long, slow cooking. Serves six to eight.For the meat sauce:1 tbsp olive oil1 good knob butter1 medium onion, finely chopped1 stick celery, finely diced1 large carrot, finely diced2 garlic cloves, finely chopped125g streaky bacon, finely diced750g coarsely ground beef 100g free-range chicken liver, chopped fine (optional)Salt and ground black pepper250ml whole milkA couple of gratings of nutmeg250ml dry white wine400g tinned chopped tomatoes500ml beef stock2 bay leavesFor the béchamel:750ml hot milk, infused with a bay leaf and a slice of onion50g butter50g plain flourA grind or two of nutmegSalt and ground black pepper10-14 lasagne sheets (depending on size of dish), fresh or dried 60g Parmesan gratedAbout 20g butterFirst, make the meat sauce. Warm the oil and butter in a large saucepan over a medium-low heat. Add the onion, celery and carrot, and sweat until soft, about 10 minutes. Add the garlic, bacon, beef, liver and a large pinch of salt, and brown the meat. Add the milk and simmer, stirring frequently, until the milk has mostly evaporated. Add the nutmeg and wine, and simmer until the wine evaporates. Stir in the tomatoes, stock and bay leaves, bring to a simmer, then turn down the heat so it's barely bubbling. Cook, uncovered, for three hours (yes, really), stirring from time to time. Add a little stock or water if it looks as if it's drying out too much - if using dried pasta, keep the sauce a little more liquid.Preheat the oven to 180C/350F/gas mark 4. Make the béchamel as for the macaroni cheese (see next recipe), add half the Parmesan, and season with nutmeg, salt and pepper.To assemble, spoon a quarter of the béchamel in the base of an ovenproof dish followed by a layer of bolognese and a layer of pasta. Repeat, finishing with the last quarter of béchamel on top of the third layer of pasta. Sprinkle over the remaining Parmesan and dot with butter. Bake for 25 minutes, until golden and bubbling. Allow to cool slightly before serving.Macaroni cheeseDon't be alarmed at the quantity of sauce to pasta: to get really silky, creamy macaroni cheese, it should be quite fluid before you bake it. Add chopped cooked bacon or ham to the mix, if you like. Serves six.1 litre milk1 bay leaf70g unsalted butter, plus extra for greasing70g plain flour¼ tsp cayenne pepper400g fairly strong cheddar, gratedSalt and ground black pepper300g macaroni50g Parmesan, grated (or cheddar)4 tbsp fresh breadcrumbsPreheat the oven to 200C/400F/gas mark 6. Put a large pan of water on to boil, then make the sauce. Pour the milk into a pan, add the bay and warm gently while you make the roux in another pan. Melt the butter over low heat, add the flour and stir for a few minutes. Add a quarter of the hot milk, whisk into the roux, then slowly add the rest of the milk, whisking all the time to ensure there are no lumps. Turn the heat to low and simmer for five minutes, stirring frequently. Add the cayenne and cheddar, stir until the cheese has melted, then season well. When the water is boiling fiercely, add lots of salt (about 20g for every two litres of water) and the pasta. Cook it for two minutes less than it says on the packet, then drain.Grease an ovenproof dish with butter. Stir the pasta into the sauce, then pour it into the dish. Mix the Parmesan and breadcrumbs, sprinkle over the top, and bake for 25 minutes, until golden and bubbling. Allow to cool slightly before serving.MinestroneIt's important to cut the vegetables into small pieces, even dice. If you have the rind from a chunk of Parmesan, add it to the broth - it adds a real depth of flavour. Serves six.3 tbsp olive oil130g pancetta or streaky bacon, cut into cubes2 carrots, diced1 onion, diced1 stick celery, diced2-3 cloves garlic, finely chopped200g potatoes, peeled and cubed40g Savoy cabbage, finely shredded1-2 tsp fresh thyme leaves, chopped400g tinned chopped tomatoes1.2 litres good chicken stock400g tin cannellini beans, drained and rinsed70g small pasta, such as macaroni or tubetti3-4 tbsp chopped, flat-leaf parsleySalt and ground black pepperIn a big pot, warm the oil over medium heat, then add the pancetta and sauté until just golden. Add the carrot, onion and celery, lower the heat and sauté, stirring, until soft, about seven minutes. Add the garlic, potatoes, cabbage and thyme, and cook until the cabbage wilts. Add the tomatoes, stock and a pinch of salt, and simmer, partially covered, for 40 minutes. Add the beans and pasta, and simmer for 20 minutes. Add more stock if it looks a bit thick. Taste, season and stir in the parsley. Serve with Parmesan (or hard goat's cheese) shavings.guardian.co.uk/hughfearnleywhittingstall? Reader offer: to order a River Cottage Christmas goose hamper, packed with seasonal, artisan goodies and a signed 2009 diary, go to rivercottage.net/guardianFood & drinkguardian.co.uk © Guardian News & Media Limited 2008 | Use of this content is subject to our Terms & Conditions | More Feeds Guardian.Co.Uk Just add sauce: Hugh Fearnley-Whittingstall on pasta {new window}   Www.Guardian.Co.Uk - Sophia Loren once said, "Everything you see I owe to spaghetti" - she was clearly doing her bit to contribute to the staggering 28kg of pasta (that's dry weight) a head that the average Italian consumes each year. Or, in her case, 14kg a hip. Here in the UK, we swirl our way through a measly 4.5kg each. My family does better than that, but since it hits our table at least once and more likely twice a week, I write about pasta all too rarely. Time to set the record straight.I'm not a true pastaphile, in the River Cafe/Jamie Oliver sense. I don't go all gooey about it. I love pasta for the same reason families everywhere love it - it's the perfect get-out-of-jail-free card. "What's for supper?" yells one of the kids, snacking on a pencil as he does his homework. "Er, I thought we'd have ... pasta with, er, bacon and ..." - glance around for something vaguely vegetacious - "... er, bananas?""That sounds disgusting. Can't we have it with bacon and cheese?""Oh, all right. Just this once. As a special treat ..." Everyone wins, see?It doesn't have to be much more complicated to please grown-ups. Simple spaghetti silkily, slinkily dressed in olive oil, garlic and chilli does it for us. Or, for instant winter comfort, try a cosy walnut sauce: chop a few handfuls of walnuts, sweat in olive oil with some garlic, add a slug of cream, bubble to reduce, stir in a handful of freshly grated Parmesan, season and toss with tagliatelle or quills, and you're done.While I'm all for authenticity, I must admit I reserve my deepest affection for the 70s approach to pasta embraced by my Mum, with a little help from the then thoroughly modern Katie Stewart. I'm thinking of the high tea treats of macaroni cheese, and the Saturday night dinner party special of homemade lasagne. So today I'm revisiting these homey classics, my madeleines, in a sort of remembrance of things pasta.For all these recipes, dried pasta is absolutely fine, but I would encourage you to make your own once in a while - just follow the instructions in your Jamie Oliver book of choice. That's what we do. But use Dove's Farm organic pasta flour if you can. It works an absolute treat.The one dish on today's list that will really shine with homemade pasta is my lasagne. The recipe, based on Katie Stewart's, is the ultimate.LasagneThe secret to a great lasagne is quality of the sauce, and the key to that is coarse ground beef and long, slow cooking. Serves six to eight.For the meat sauce:1 tbsp olive oil1 good knob butter1 medium onion, finely chopped1 stick celery, finely diced1 large carrot, finely diced2 garlic cloves, finely chopped125g streaky bacon, finely diced750g coarsely ground beef 100g free-range chicken liver, chopped fine (optional)Salt and ground black pepper250ml whole milkA couple of gratings of nutmeg250ml dry white wine400g tinned chopped tomatoes500ml beef stock2 bay leavesFor the béchamel:750ml hot milk, infused with a bay leaf and a slice of onion50g butter50g plain flourA grind or two of nutmegSalt and ground black pepper10-14 lasagne sheets (depending on size of dish), fresh or dried 60g Parmesan gratedAbout 20g butterFirst, make the meat sauce. Warm the oil and butter in a large saucepan over a medium-low heat. Add the onion, celery and carrot, and sweat until soft, about 10 minutes. Add the garlic, bacon, beef, liver and a large pinch of salt, and brown the meat. Add the milk and simmer, stirring frequently, until the milk has mostly evaporated. Add the nutmeg and wine, and simmer until the wine evaporates. Stir in the tomatoes, stock and bay leaves, bring to a simmer, then turn down the heat so it's barely bubbling. Cook, uncovered, for three hours (yes, really), stirring from time to time. Add a little stock or water if it looks as if it's drying out too much - if using dried pasta, keep the sauce a little more liquid.Preheat the oven to 180C/350F/gas mark 4. Make the béchamel as for the macaroni cheese (see next recipe), add half the Parmesan, and season with nutmeg, salt and pepper.To assemble, spoon a quarter of the béchamel in the base of an ovenproof dish followed by a layer of bolognese and a layer of pasta. Repeat, finishing with the last quarter of béchamel on top of the third layer of pasta. Sprinkle over the remaining Parmesan and dot with butter. Bake for 25 minutes, until golden and bubbling. Allow to cool slightly before serving.Macaroni cheeseDon't be alarmed at the quantity of sauce to pasta: to get really silky, creamy macaroni cheese, it should be quite fluid before you bake it. Add chopped cooked bacon or ham to the mix, if you like. Serves six.1 litre milk1 bay leaf70g unsalted butter, plus extra for greasing70g plain flour¼ tsp cayenne pepper400g fairly strong cheddar, gratedSalt and ground black pepper300g macaroni50g Parmesan, grated (or cheddar)4 tbsp fresh breadcrumbsPreheat the oven to 200C/400F/gas mark 6. Put a large pan of water on to boil, then make the sauce. Pour the milk into a pan, add the bay and warm gently while you make the roux in another pan. Melt the butter over low heat, add the flour and stir for a few minutes. Add a quarter of the hot milk, whisk into the roux, then slowly add the rest of the milk, whisking all the time to ensure there are no lumps. Turn the heat to low and simmer for five minutes, stirring frequently. Add the cayenne and cheddar, stir until the cheese has melted, then season well. When the water is boiling fiercely, add lots of salt (about 20g for every two litres of water) and the pasta. Cook it for two minutes less than it says on the packet, then drain.Grease an ovenproof dish with butter. Stir the pasta into the sauce, then pour it into the dish. Mix the Parmesan and breadcrumbs, sprinkle over the top, and bake for 25 minutes, until golden and bubbling. Allow to cool slightly before serving.MinestroneIt's important to cut the vegetables into small pieces, even dice. If you have the rind from a chunk of Parmesan, add it to the broth - it adds a real depth of flavour. Serves six.3 tbsp olive oil130g pancetta or streaky bacon, cut into cubes2 carrots, diced1 onion, diced1 stick celery, diced2-3 cloves garlic, finely chopped200g potatoes, peeled and cubed40g Savoy cabbage, finely shredded1-2 tsp fresh thyme leaves, chopped400g tinned chopped tomatoes1.2 litres good chicken stock400g tin cannellini beans, drained and rinsed70g small pasta, such as macaroni or tubetti3-4 tbsp chopped, flat-leaf parsleySalt and ground black pepperIn a big pot, warm the oil over medium heat, then add the pancetta and sauté until just golden. Add the carrot, onion and celery, lower the heat and sauté, stirring, until soft, about seven minutes. Add the garlic, potatoes, cabbage and thyme, and cook until the cabbage wilts. Add the tomatoes, stock and a pinch of salt, and simmer, partially covered, for 40 minutes. Add the beans and pasta, and simmer for 20 minutes. Add more stock if it looks a bit thick. Taste, season and stir in the parsley. Serve with Parmesan (or hard goat's cheese) shavings.guardian.co.uk/hughfearnleywhittingstall? Reader offer: to order a River Cottage Christmas goose hamper, packed with seasonal, artisan goodies and a signed 2009 diary, go to rivercottage.net/guardianFood & drinkguardian.co.uk © Guardian News & Media Limited 2008 | Use of this content is subject to our Terms & Conditions | More Feeds
Just add sauce: Hugh Fearnley-Whittingstall on pasta | Life and style | The Guardian {...} Pasta can be the focus of a lovingly prepared, painstaking dish, or the base for a quick, tasty meal. No wonder it's everyone's favourite stand-by {...}
Published: November 29, 2008, 12:05 am - Indexed: November 29, 2008, 11:27 am - Page Size: 91KB
Category: Regional > Europe > United Kingdom > News and Media

]]> Regional > Europe > United Kingdom > News and Media {NEWS AND MEDIA > MAGAZINES AND E-ZINES} - 'Meat intake cut' on cancer fears http://articles.world-of-newave.info/health/news-and-media/publications/magazines-and-e_zines/meat-intake-cut-on-cancer-fears-20081181536.htm http://articles.world-of-newave.info/health/news-and-media/publications/magazines-and-e_zines/meat-intake-cut-on-cancer-fears-20081181536.htm Thu, 27 Nov 2008 01:33:51 GMT One in 10 people has tried to cut down on processed meats such as bacon in the wake of a report linking them to cancer, a survey says. News.Bbc.Co.Uk 'Meat intake cut' on cancer fears {new window}   News.Bbc.Co.Uk - One in 10 people has tried to cut down on processed meats such as bacon in the wake of a report linking them to cancer, a survey says.
BBC NEWS | Health | 'Meat intake cut' on cancer fears {...}
Published: November 27, 2008, 1:33 am - Indexed: November 27, 2008, 9:07 am - Page Size: 45KB
Category: Health > News and Media > Publications > Magazines and E-zines

]]> Health > News and Media > Publications > Magazines and E-zines {HEALTH} - Cancer study puts off bacon eaters http://articles.world-of-newave.info/health/cancer-study-puts-off-bacon-eaters-20081157235.htm http://articles.world-of-newave.info/health/cancer-study-puts-off-bacon-eaters-20081157235.htm Thu, 27 Nov 2008 00:00:00 GMT MORE than one in ten people have tried to cut down on processed meat such as bacon as a result of a media coverage of a report that warned it could cause bowel cancer. News.Scotsman.Com Cancer study puts off bacon eaters {new window}   News.Scotsman.Com - MORE than one in ten people have tried to cut down on processed meat such as bacon as a result of a media coverage of a report that warned it could cause bowel cancer.
Cancer study puts off bacon eaters - Scotsman.com News {...} Cancer study puts off bacon eaters - MORE than one in ten people have tried to cut down on processed meat such as bacon as a result of a media coverage of a report that warned it could cause bowel cancer. {...}
Published: November 27, 2008, 12:00 am - Indexed: November 27, 2008, 10:59 am - Page Size: 52KB
Category: Health

]]> Health {NEWS > BREAKING NEWS} - Whitehall's egg and bacon divide http://articles.world-of-newave.info/science/news/breaking-news/whitehall-s-egg-and-bacon-divide-20081134027.htm http://articles.world-of-newave.info/science/news/breaking-news/whitehall-s-egg-and-bacon-divide-20081134027.htm Wed, 26 Nov 2008 18:26:36 GMT All eggs cooked-up and almost all milk served in government departments are British, according to government figures. News.Bbc.Co.Uk Whitehall's egg and bacon divide {new window}   News.Bbc.Co.Uk - All eggs cooked-up and almost all milk served in government departments are British, according to government figures.
BBC NEWS | UK | UK Politics | Whitehall's egg and bacon divide {...}
Published: November 26, 2008, 6:26 pm - Indexed: November 27, 2008, 9:52 am - Page Size: 49KB
Category: Science > News > Breaking News

]]> Science > News > Breaking News {SCIENCE > NEWS} - Whitehall's egg and bacon divide http://articles.world-of-newave.info/science/news/whitehall-s-egg-and-bacon-divide-20081182138.htm http://articles.world-of-newave.info/science/news/whitehall-s-egg-and-bacon-divide-20081182138.htm Wed, 26 Nov 2008 18:26:36 GMT All eggs cooked-up and almost all milk served in government departments are British, according to government figures. News.Bbc.Co.Uk Whitehall's egg and bacon divide {new window}   News.Bbc.Co.Uk - All eggs cooked-up and almost all milk served in government departments are British, according to government figures.
BBC NEWS | Politics | Whitehall's egg and bacon divide {...}
Published: November 26, 2008, 6:26 pm - Indexed: November 27, 2008, 10:30 am - Page Size: 43KB
Category: Science > News

]]> Science > News {COMPUTERS > NEWS AND MEDIA} - Avoid wallet-busting breakfasts http://articles.world-of-newave.info/computers/news-and-media/avoid-wallet-busting-breakfasts-20081159131.htm http://articles.world-of-newave.info/computers/news-and-media/avoid-wallet-busting-breakfasts-20081159131.htm Thu, 20 Nov 2008 19:45:00 GMT Microwave sandwich maker cooks up egg and bacon sandwiches in a hurry, saving you money and time. Cnet.Com Avoid wallet-busting breakfasts {new window}   Www.Cnet.Com - Microwave sandwich maker cooks up egg and bacon sandwiches in a hurry, saving you money and time.
Avoid wallet-busting breakfasts | Appliances and Kitchen Gadgets - CNET Blogs {...} Microwave sandwich maker cooks up egg and bacon sandwiches in a hurry, saving you money and time. Read this blog post by Jennifer Lowell on Appliances and Kitchen Gadgets. {...}
Published: November 20, 2008, 7:45 pm - Indexed: November 21, 2008, 11:17 am - Page Size: 64KB
Category: Computers > News and Media

]]> Computers > News and Media {EUROPE > NEWS AND MEDIA} - Nigel Slater on autumn cooking http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/nigel-slater-on-autumn-cooking-20081169625.htm http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/nigel-slater-on-autumn-cooking-20081169625.htm Sun, 16 Nov 2008 00:05:01 GMT Walk around the parks, the garden, the woods, even the leafier of our streets and there is a mild scent of sweet decay. The smell, that of autumn on the cusp of winter, hangs over our markets, too, with their late mushrooms and game birds, venison and fashionable, purple-ribbed greens. This, and the dampness in the air, brings me hungrier than ever to the table, much more so than at any other time of the year. To be honest, I look forward to supper all day. The list of ingredients that these last gasps of fall bring with them is long and delicious: partridge, green lentils, black cabbage, onion squash, mushrooms, blackberries, oysters and the last raspberries. It is also the time to get out the juniper berries and the sweet spices of nutmeg and cinnamon, ginger and mace. Deep flavours abound. Getting robust flavours into our cooking means starting with stronger-flavoured ingredients, yes; but, kid ourselves as we might right now, with a distinctly wintry feel to the weather, slow cooking is the only food that will really, truly hit the spot. Onions need to be cooked on a low temperature till they fill the kitchen with the scent of warm sugar. You can't do that in five minutes. The flame must be low, the pan sturdy and true, the onions need to be cut into large pieces and left to form a sticky coating in the butter. Once the colour of amber and soft enough to crush between thumb and finger, the onions are ready for a further deep flavour: pancetta or streaky bacon, thyme leaves, or any of the spices. I often introduce depth into my cooking with a couple of chopped anchovies, stirred into the softened onion so that they cannot be seen. The result is far from fishy. The anchovies dissolve, leaving only a ghost of themselves behind, but will beef your cooking up a notch. Even in a fry-up of mushrooms they are undetectable, but will add body and warmth. Dried mushrooms will add a woodsy depth to a casserole or stew, soaked first in vermouth, dry sherry or water, then stirred into the onion base. The liquid - no, don't waste that. Stir it in when you add the stock or wine. Porcini are the best for this, and despite their cost they go a long way. I can get away with half a dozen slices in a small casserole.Roots are the cheapest way of introducing deep notes to your cooking, especially parsnips, which have their own earthy brand of sweetness. A few added to the roasting tin and mashed into the gravy before draining add much body and soak up every ounce of savour in the pan. It is the little things that matter enormously in bringing that woodsy depth to our winter cooking. Sprigs of thyme, bay leaves, a few rosemary needles. These are the small, cheap ingredients that are so often forgotten, but can make so much difference.I'm not a great one for adding alcohol to my cooking, but when there is frost on the ground and there is time for the flavours to mellow (such as in a slow stew of game or pork) then I will upend the wine bottle into the pot. The two I find most worth including are Madeira and dry Marsala. Both add a sweetness, but more importantly a mellow depth to your cooking. For the most part, the smoky, herbal notes are introduced into our cooking at the start: slow-cooking the onions, stirring in bay, thyme, earthy vegetables, bacon or mushrooms. But there is also the chance to add it at the end too. I find a couple of tablespoons of balsamic vinegar, often less, will mellow out any dark sauce such as the gravy of a stew or the pan juices from a slow-cooked joint. Yes, they will add sweetness, but it is not as simple as that, with good balsamic lending low base notes that appear to have been in the pot right from the start. Pot-roast pigeonNothing fancy, this, just a sound pot-roast with classic flavourings and a thick, old-fashioned gravy. You will need some bashed or creamed root vegetables to soak up the copious juice. Serves 4a small handful of dried mushrooms, such as porcini50g butter4 plump, oven-ready pigeons4 plump, herby sausages1 medium to large onion1 large carrot2 sticks of celerya few sprigs of thyme2 cloves of garlic4 rashers of unsmoked streaky bacon12 juniper berries2 bay leaves1 level tbsp of flour1 wine glass of Madeira250ml fruity red wine250ml chicken or game stockbalsamic vinegarmashed parsnip or potato to serveSoak the dried mushrooms in water, vermouth or white wine for 15 minutes. Melt half the butter in a heavy casserole, then brown the whole pigeons and the sausages, cut into four, lightly on all sides. Lift them out and set aside. Set the oven at 190C/gas mark 5.Peel the onion, cut it in half, then slice each half into five from root to tip. Melt the remaining butter over a moderate heat and add the onion. Peel the carrot, cut it into large dice and add it to the onion, together with the chopped celery, 4 or 5 sprigs of thyme and the peeled and sliced garlic. Continue cooking, stirring from time to time. Remove the rind from the bacon and cut each rasher into about six pieces. Stir into the onion and add the juniper berries, lightly crushed, and the bay leaves. Leave to soften, making certain the vegetables have a chance to colour. Stir in the flour, let it cook for several minutes, then stir in the Madeira, wine and stock. Add the dried mushrooms and 100ml of their soaking liquid. Bring almost to the boil then return the pigeons and sausages to the pan, cover with a lid and bake in the preheated oven for about 50 minutes, until the pigeons are tender. Taste the gravy, then stir in a little balsamic vinegar, starting with 2 teaspoons, then increasing as you feel it needs it. You are after a deep, mellow warmth, not an obvious sweetness. Pan-fried mushrooms with toasted bread and parsleyThe weight of mushrooms you need here will depend on the variety you choose. The softer, more tender mushrooms such as chanterelles and oysters will need less cooking time than firm, cultivated fungi.400g mushrooms 2 anchovy fillets70g butter 2 medium-sized cloves of garlica small bunch of parsley a lemona small ciabatta loafCut the mushrooms into large bite-sized pieces. Leave the smaller ones whole. Carefully remove any growing medium, but don't wash them. Chop the anchovy fillets.Melt 50g of the butter in a shallow pan together with the peeled and crushed garlic. As soon as the garlic is soft and fragrant, add the anchovy and stir until it has almost dissolved into the butter, keeping the heat low enough that the butter doesn't brown. Stir in the prepared mushrooms, let them soften and colour for a few minutes, then add the parsley and a generous squeeze of lemon juice.Meanwhile, in a second pan, melt the remaining butter, tear the bread into bite-sized pieces, and fry till golden. Toss with the mushrooms and serve.nigel.slater@observer.co.ukGame recipesMain course recipesFood & drinkguardian.co.uk © Guardian News & Media Limited 2008 | Use of this content is subject to our Terms & Conditions | More Feeds Guardian.Co.Uk Nigel Slater on autumn cooking {new window}   Www.Guardian.Co.Uk - Walk around the parks, the garden, the woods, even the leafier of our streets and there is a mild scent of sweet decay. The smell, that of autumn on the cusp of winter, hangs over our markets, too, with their late mushrooms and game birds, venison and fashionable, purple-ribbed greens. This, and the dampness in the air, brings me hungrier than ever to the table, much more so than at any other time of the year. To be honest, I look forward to supper all day. The list of ingredients that these last gasps of fall bring with them is long and delicious: partridge, green lentils, black cabbage, onion squash, mushrooms, blackberries, oysters and the last raspberries. It is also the time to get out the juniper berries and the sweet spices of nutmeg and cinnamon, ginger and mace. Deep flavours abound. Getting robust flavours into our cooking means starting with stronger-flavoured ingredients, yes; but, kid ourselves as we might right now, with a distinctly wintry feel to the weather, slow cooking is the only food that will really, truly hit the spot. Onions need to be cooked on a low temperature till they fill the kitchen with the scent of warm sugar. You can't do that in five minutes. The flame must be low, the pan sturdy and true, the onions need to be cut into large pieces and left to form a sticky coating in the butter. Once the colour of amber and soft enough to crush between thumb and finger, the onions are ready for a further deep flavour: pancetta or streaky bacon, thyme leaves, or any of the spices. I often introduce depth into my cooking with a couple of chopped anchovies, stirred into the softened onion so that they cannot be seen. The result is far from fishy. The anchovies dissolve, leaving only a ghost of themselves behind, but will beef your cooking up a notch. Even in a fry-up of mushrooms they are undetectable, but will add body and warmth. Dried mushrooms will add a woodsy depth to a casserole or stew, soaked first in vermouth, dry sherry or water, then stirred into the onion base. The liquid - no, don't waste that. Stir it in when you add the stock or wine. Porcini are the best for this, and despite their cost they go a long way. I can get away with half a dozen slices in a small casserole.Roots are the cheapest way of introducing deep notes to your cooking, especially parsnips, which have their own earthy brand of sweetness. A few added to the roasting tin and mashed into the gravy before draining add much body and soak up every ounce of savour in the pan. It is the little things that matter enormously in bringing that woodsy depth to our winter cooking. Sprigs of thyme, bay leaves, a few rosemary needles. These are the small, cheap ingredients that are so often forgotten, but can make so much difference.I'm not a great one for adding alcohol to my cooking, but when there is frost on the ground and there is time for the flavours to mellow (such as in a slow stew of game or pork) then I will upend the wine bottle into the pot. The two I find most worth including are Madeira and dry Marsala. Both add a sweetness, but more importantly a mellow depth to your cooking. For the most part, the smoky, herbal notes are introduced into our cooking at the start: slow-cooking the onions, stirring in bay, thyme, earthy vegetables, bacon or mushrooms. But there is also the chance to add it at the end too. I find a couple of tablespoons of balsamic vinegar, often less, will mellow out any dark sauce such as the gravy of a stew or the pan juices from a slow-cooked joint. Yes, they will add sweetness, but it is not as simple as that, with good balsamic lending low base notes that appear to have been in the pot right from the start. Pot-roast pigeonNothing fancy, this, just a sound pot-roast with classic flavourings and a thick, old-fashioned gravy. You will need some bashed or creamed root vegetables to soak up the copious juice. Serves 4a small handful of dried mushrooms, such as porcini50g butter4 plump, oven-ready pigeons4 plump, herby sausages1 medium to large onion1 large carrot2 sticks of celerya few sprigs of thyme2 cloves of garlic4 rashers of unsmoked streaky bacon12 juniper berries2 bay leaves1 level tbsp of flour1 wine glass of Madeira250ml fruity red wine250ml chicken or game stockbalsamic vinegarmashed parsnip or potato to serveSoak the dried mushrooms in water, vermouth or white wine for 15 minutes. Melt half the butter in a heavy casserole, then brown the whole pigeons and the sausages, cut into four, lightly on all sides. Lift them out and set aside. Set the oven at 190C/gas mark 5.Peel the onion, cut it in half, then slice each half into five from root to tip. Melt the remaining butter over a moderate heat and add the onion. Peel the carrot, cut it into large dice and add it to the onion, together with the chopped celery, 4 or 5 sprigs of thyme and the peeled and sliced garlic. Continue cooking, stirring from time to time. Remove the rind from the bacon and cut each rasher into about six pieces. Stir into the onion and add the juniper berries, lightly crushed, and the bay leaves. Leave to soften, making certain the vegetables have a chance to colour. Stir in the flour, let it cook for several minutes, then stir in the Madeira, wine and stock. Add the dried mushrooms and 100ml of their soaking liquid. Bring almost to the boil then return the pigeons and sausages to the pan, cover with a lid and bake in the preheated oven for about 50 minutes, until the pigeons are tender. Taste the gravy, then stir in a little balsamic vinegar, starting with 2 teaspoons, then increasing as you feel it needs it. You are after a deep, mellow warmth, not an obvious sweetness. Pan-fried mushrooms with toasted bread and parsleyThe weight of mushrooms you need here will depend on the variety you choose. The softer, more tender mushrooms such as chanterelles and oysters will need less cooking time than firm, cultivated fungi.400g mushrooms 2 anchovy fillets70g butter 2 medium-sized cloves of garlica small bunch of parsley a lemona small ciabatta loafCut the mushrooms into large bite-sized pieces. Leave the smaller ones whole. Carefully remove any growing medium, but don't wash them. Chop the anchovy fillets.Melt 50g of the butter in a shallow pan together with the peeled and crushed garlic. As soon as the garlic is soft and fragrant, add the anchovy and stir until it has almost dissolved into the butter, keeping the heat low enough that the butter doesn't brown. Stir in the prepared mushrooms, let them soften and colour for a few minutes, then add the parsley and a generous squeeze of lemon juice.Meanwhile, in a second pan, melt the remaining butter, tear the bread into bite-sized pieces, and fry till golden. Toss with the mushrooms and serve.nigel.slater@observer.co.ukGame recipesMain course recipesFood & drinkguardian.co.uk © Guardian News & Media Limited 2008 | Use of this content is subject to our Terms & Conditions | More Feeds
Nigel Slater on autumn cooking | Life and style | The Observer {...} Simple, earthy ingredients cooked over time is the only food that hits the spot in these dark autumn days. Nigel Slater reaches for the heavy casserole {...}
Published: November 16, 2008, 12:05 am - Indexed: November 16, 2008, 12:14 pm - Page Size: 86KB
Category: Regional > Europe > United Kingdom > News and Media

]]> Regional > Europe > United Kingdom > News and Media {EUROPE > NEWSPAPERS} - In place of a spending splurge a bacon sandwich http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/newspapers/in-place-of-a-spending-splurge-a-bacon-sandwich-20081190817.htm http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/newspapers/in-place-of-a-spending-splurge-a-bacon-sandwich-20081190817.htm Tue, 11 Nov 2008 21:53:29 GMT The alarming suggestion that David Cameron is "a oneclub person" was made at an hour in the morning when we were unprepared for such a shock. Harold Macmillan a Tory Prime Minister who in his day was every bit as much of a moderniser as Mr Cameron belonged to a dozen clubs and it was dismal to think of the present Tory leader living in such reduced circumstances. Telegraph.Co.Uk In place of a spending splurge a bacon sandwich {new window}   Www.Telegraph.Co.Uk - The alarming suggestion that David Cameron is "a oneclub person" was made at an hour in the morning when we were unprepared for such a shock. Harold Macmillan a Tory Prime Minister who in his day was every bit as much of a moderniser as Mr Cameron belonged to a dozen clubs and it was dismal to think of the present Tory leader living in such reduced circumstances.
In place of a spending splurge, a bacon sandwich - Telegraph {...} david cameron, harold macmillan, tory leader, Politics, UK Politics, British politics, Labour, Conservatives, Liberal Democrats, Tories, David Cameron, Gordon Brown, Tony Blair, Prime Minister, Parliament, MPs, House of Commons, Commons, tax, Politics,News Topics,News {...}
Published: November 11, 2008, 9:53 pm - Indexed: November 12, 2008, 8:35 am - Page Size: 44KB
Category: Regional > Europe > United Kingdom > News and Media > Newspapers

]]> Regional > Europe > United Kingdom > News and Media > Newspapers {SOCIAL SCIENCES > URBAN AND REGIONAL PLANNING} - Philadelphia Awards Ceremony Featuring John O. Norquist -- December 2, 2008 http://articles.world-of-newave.info/science/social-sciences/urban-and-regional-planning/philadelphia-awards-ceremony-featuring-john-o-2008114739.htm http://articles.world-of-newave.info/science/social-sciences/urban-and-regional-planning/philadelphia-awards-ceremony-featuring-john-o-2008114739.htm Thu, 06 Nov 2008 23:05:14 GMT On Tuesday, December 2, 2008 the Ed Bacon Foundation will host its 3rd annual Awards Ceremony at Loews Philadelphia Hotel. The event will honor the student winners of REBUILD | REVIVE: A National Student Design Competition; and John O. Norquist, President of the Congress for the New Urbanism, recipient of the Foundation's 2008 Award for Professional Excellence. read more Planetizen.Com Philadelphia Awards Ceremony Featuring John O. Norquist -- December 2, 2008 {new window}   Www.Planetizen.Com - On Tuesday, December 2, 2008 the Ed Bacon Foundation will host its 3rd annual Awards Ceremony at Loews Philadelphia Hotel. The event will honor the student winners of REBUILD | REVIVE: A National Student Design Competition; and John O. Norquist, President of the Congress for the New Urbanism, recipient of the Foundation's 2008 Award for Professional Excellence. read more
Philadelphia Awards Ceremony Featuring John O. Norquist -- December 2, 2008 | Planetizen {...}
Published: November 6, 2008, 11:05 pm - Indexed: November 7, 2008, 10:02 am - Page Size: 16KB
Category: Science > Social Sciences > Urban and Regional Planning

]]> Science > Social Sciences > Urban and Regional Planning