Highlights: Challenge to acquisition Driving Heaven - Top Gear -BBC autos

Hammond May and Clarkson go on a hunt to find the World's best roads in some of the world's best supercars. Lightweight cars are the winners, James May has a rough ride and Hammond finds a gem of a road in Switzerland. The hills are alive to the sound of horse power. Clarkson Hammond and May pack their suitcases and their Lamborghini Aston Martin and Vanquish supercars on an epic journey to find the best driving road in the world. Amazing views and fantastic driving terrain in this clip from BBC's Top Gear.



http://www.youtube.com/watch?v=lUF-N8BsBmU&hl=en

Cream Cheese Recipes - So Easy It's Almost Like Cheating

Cream cheese is more than a condiment for midnight bagel lovers. The thick and smooth consistency of cream cheese makes it an ideal ingredient for recipes ranging from exquisite desserts to gourmet dinner entrees. Get ready to jot some great ideas made from the king of soft cheeses!

Casseroles

Nothing adds a creamy texture to a casserole quite like cream cheese Use cream cheese as a base for noodle, spinach, broccoli or any other vegetable casseroles. The rich flavor of the cheese complements vegetables incredibly well. Use cream cheese in fruit casseroles as well. French toast and canned or fresh fruits in a cream cheese base, topped with powdered sugar, make for a breakfast sensation. You may even want to plan ahead for second helpings. It is just that good!

Soup

Cream cheese is incredibly satisfying, and when melted into hot soup, it is just not possible to pass up. From onion to potato soup, cream cheese has a way of making a soup extra tasty. Be sure to top soups with fresh herbs once cooked. Your guests will notice the flavor.

Salads Dressings and Dips

If you like your salad dressings nice and creamy, be sure to add cream cheese to your favorite salad dressing . Cream cheese tastes incredible when combined with avocado and fresh herbs. Experiment with it in your salsa recipes. Adding just the right consistency can bring out a whole new range of flavors. Do not limit yourself to vegetables. Fruit salads, especially those made from wild fruit, can be served with cream cheese as a dip. Sweeten slightly to match the sweetness of the fruits. For a memorable center piece, serve berries on large lettuce leaves. The deep green makes a wonderful background for bright fruit colors.

Cheesecake

Cream cheese is a cheesecake essential. Choose a quality brand for the best results. Cheesecakes can be baked in the oven or prepared using a no-bake method. Either way, cheesecakes are usually simple to make and when baked just right, are sure to go fast. Top with your favorite canned fruits. Popular cheesecake fillings and topping include blueberry, banana and chocolate. It you are on a low-carb diet, cheesecakes can be a great dessert option for staying below your daily carbohydrate intake.

Flaky Pie Crusts Most like their pie crusts to be perfectly delicate and scrumptiously flaky. For the perfect finish, use cream cheese in your pie crust. Although getting the desired results takes some experimenting, getting the right balance of ingredients down to a perfect crust is worth the effort, since pie crusts can be adapted to so many baked dishes.

Easy Frosting

Instead of buying ready-made frosting, make a healthier version at home by mixing a few simple ingredients with cheese. You will be glad to know your kids are eating calcium-rich frosting with their dessert.

Doughnut Recipes

Most doughnut shops offer very good varieties to choose from. When you go to a doughnut shop you will often have a hard time choosing which king of doughnuts you want. These different types of doughnuts, you can make for your family at home. Armed with a doughnut maker, you have limitless ability. There are plenty of recipes that will come with your doughnut maker. You can also find hundreds more of them online.

You can also create your own doughnut recipes. Make sure you take note of the ingredients you add and the amount of each one. This way you will be able to duplicate it again if you decide you are satisfied with your creation. If you don't, it sure can be very frustrating when you come up with something really great and then don't remember how you did it.

You might have certain doughnut recipes you want to make in mind as you search your recipe source. Or else, you may just flip browse through your doughnut recipe book until you find something interesting or do I say 'mouthwatering'? Imagine being able to make great tasting chocolate doughnuts or even though with fruit inside of them. Or you can try applesauce, blueberry, and even coconut doughnuts if you want to.

Have some fun with this process and enjoy what you make. It may not always turn out sweet but some will. And the satisfaction you will get from one perfect creation you made will outlast a silly one. It is great to try to make doughnut recipes with your traditional favorites but do something more original from time to time too.

If you discover you really enjoy banana or chocolate flavored doughnuts or some other ones you have never tried before. The best thing is to have fun trying different combinations and do not have to run to the doughnut shop just to get your favorite doughnut before the shop runs out of supplies. Maybe you may just create your own favorite doughnut. Who knows?

Gourmet Maple Syrup - More Than Just a Trimming on Dessert

Whenever pancakes are mentioned anywhere in the world, the words maple syrup are almost, always mentioned soon after. Nobody can deny the delight of watching the almost gourmet, maple syrup pour from the bottle on to an otherwise bland piece of soft, almost bread like pancake.

However, the famous maple syrup is just not good for the sweet tooth, but its benefits are far more profound than the tantalizing taste of the sticky syrup. It can be used to cleanse the body from the inside, to reinforce the immune system and to pamper the heart.

The secret of the herb healer qualities of the syrup is the high amount of minerals present in it. Mix those with the low calories and the amazing taste and viola; you have magic medicine that people will be all the more happy to consume. The syrupy goodness has high levels of manganese present in it, which is an important cofactor for a number of enzymes. These enzymes are important, as they disarm free radicals, produced in the cells thus serving as an antioxidant but they need manganese to do so. Every ounce of this miracle liquid provides 22 percent of the daily requirement of manganese. The zinc content helps to metabolise alcohol too quickly, which also detoxifies the body.

The other mineral, zinc, helps maintain healthy arteries and veins, which in turn prevents atherosclerosis, or in layman terms, the gathering of a waxy plaque on the insides of the arteries or veins, which may lead to blockages and torment the heart. Zinc is also needed for the healthy functioning of the cells making up the innermost layer of the arteries and veins, known as the endothelium layer. All in all it keeps the blood pumping on a healthy rate and reduces the work for the heart.

Pure maple syrup and its zinc content also fight off infections such as the common cold, as zinc helps the production of white blood cells, whether they be the T helper cells or the macrophages that engulf intruding bacteria altogether.

Moreover, gourmet maple syrup is extremely beneficial for men and their prostrate glands, as zinc not only helps keep cancer at bay but also maintains a healthy sexual reproductive system. In fact, now days, people are playing with the idea of organic chemotherapy by giving the body bicarbonates of the syrup, which kills cancer cells without damaging the body.

This sugary goodness is also good for those who plan on losing weight, due to its low calorie content. It can be used for a potent, healthier alternative to sugar in desserts and beverages. Also if diets are your thing, try the lemon-maple diet, which helps detoxify the body while you lose weight.

So if you want medicine fit for a king, switch to gourmet maple syrup, as there is nothing better than going organic.

Cat vs Dog (the best ballsy action back WW2)

My pets noodle and biscuit having a fight that can only end when one of them gives UP!



http://www.youtube.com/watch?v=YioM4FKUbAY&hl=en

GAMBLERZ CREW branch [Nov. 08, 2009] 4C THE POWER

The 2009 Battle of the Year World Champion GAMBLERZ CREW will be in Southern California November 6 to 8, 2009. They will be performing at a FREE show on November 7th at the Hacienda Plaza in Hacienda Heights, CA. On Sunday, November 8th they will be teaching workshops from 12 to 4pm at the 4C the Power Center in Hacienda Heights, CA. Cost is $20 for pre-registration and $25 at the door. To pre-register email 4cthepower@gmail.com and request a registration form. For more information email 4cthepower@gmail.com



http://www.youtube.com/watch?v=MthID8YfvBQ&hl=en

Raman Noodles Spanish

Spanish project, duh. this movie is for all californians, doug!



http://www.youtube.com/watch?v=QbCVHgNh9XA&hl=en

Fantastic 3 Generation Beef Stew Recipe

There really is nothing better then a good beef stew. Throughout the summer the barbeque is the king of dinner. As the weather cool the crock pot comes out and the beef stew start too cook.

This is really a basic stew however it can be modified to suit your taste. This will get you started in the right direction and you can take it from there.

Start by getting the crock pot set up and heated. Fill the pot with hot tap water and start to heat it up. I don't like to heat up the crock pot without liquid in it. I don't want to crack it.

Then in a large saucepan add some oil to the pot and let it heat up add the beef and start to brown it. The goal is to seer the meat and lock in the juice. Keep turning the cubes so all the sides get browned. Keep an eye on the heat, you don't want to burn the beef to the pan. I generally use about 6 on my stove. The meat should cook about half way then remove it from the pot.

Add a little oil if needed and start adding your cut carrots, potatos and onion. Get everything moving around so everything gets covered in the oil. You also want to scrape off the bits left on the pan from seering the meat. There is a ton of flavor left in the "pan drippings".

Allow these veggies to start to cook down. You don't want the saucepan to get too hot or to have the veggies start to dry out and stick. You can add a half a cup of soup stock to cool things down. Add the meat once the veggies have heated and started to cook through. Add about a half teaspoon of salt now also.

Time to add a liquid to this. It is ideal to use beef or vegatable stock for this but hot water will work also. Add enough liquid to cover all the veggies and bring to a boil. Reduce the heat and cover with a lid. Let simmer for about 15 minutes.

By this time the crock pot is ready. Pour out the water and add the soup, be real careful. I have been spashed and it hurts so I have started to use a laddle until almost all of it is in the crockpot.

I let the stew cook for an hour or so on high and then I taste it and start to season. It will need some salt, pepper and garlic powder. I also add some beef bouilon cubes and some onion soup mix as well. At this point you can also add some frozen corn and green beens or whatever else you want.

Let cook in the crock pot for about 5 hours on low and 2.5 or on high. Just before you serve it will need to be thickened. I use about 3 table spoons of flour mixed in 3/4 of a cup of milk. Pour in and stir. Let cook for another 20 minutes or until thickened.

Let leftovers cool and put into the fridge or freezer and enjoy when ever you fell the need for some comfort food.

How Do I Write Guitar Music to Go With My Lyrics?

If you have any kind of artistic tendencies, you know that creating a piece of art-be that with paint, clay, stone, music, etc., is a pure joy! But, as is the case with any art form, the artist has to develop his craft. No one is born knowing how to paint like Rembrandt or sculpt like Michelangelo. The God-given talent may be there, but it has to be nurtured and developed. Song writing is no exception.

I write a lot of songs--and like many guitar players, I don't have any formal music theory training. I've just picked up bits and pieces here and there...enough to get by. Along the way, I've learned that there are a lot of ways to approach song writing.

HERE ARE THE TWO MOST POPULAR SONG WRITING METHODS:

1) Begin with a chord progression that you like--and then create a melody and lyrics to sing over it.

This is my favorite way to write a song. I think that's because I'm a guitarist first, and a singer second. I just naturally gravitate toward writing chord progressions that I enjoy. For me, once I have a chord progression - it's very easy to build on that and create a melody and lyrics. I just play the chords and noodle around, humming different melodies over the chords until I discover something I like. Then I write lyrics that work well with the melody and rhythm of the music.

2) Come up with a melody and lyrics and then build a chord progression to accompany it.

This is sort of the mirror image of method number one. I suspect that this would be the method most singers gravitate toward. My wife is singer-and every song she writes begins this way-with a melody and lyrics.

I've written a few songs this way. I just got inspired with a melody that I really liked and decided that I wanted to build a song around it. Here's what I do in these cases.

FIRST: I determine the rhythm and tempo of the song--is it 3/4, 4/4, etc? Is it a fast, medium, slow song?

SECOND: I determine my "starting note"--I.e., I play around with the basic chords A-G (or minor, 7th, etc. forms depending on the kind of feel I'm going for) in order to find THE chord that seems to work best with the starting note of my melody. This is a trial and error process. I just "hum and strum" until I find that "sweet spot" where my first note blends well with a chord.

From there I take my time and feel out what the next chords should be. I just sing (SLOWLY) through the melody and play what I think, the next chord should be, until I have it all worked out. And of course, the whole time I'm doing this I have a pen and paper handy writing all of the lyrics and chord changes down! It's also very helpful to have some kind of recording device handy to record your ideas so that you don't forget them. How quickly that awesome moment of inspiration can fade into oblivion if it's not captured on tape!

IN THE BEGINNING song writing is a lot of trial and error. You just have to work at it until you discover the chords that work best with your melody. But, as you do it more and more--you will get much better and faster at it. You'll develop a sense of what chords work best with each other and how to combine them with melodies. So, the very best advice I can give you is-write lots of songs! And it never hurts to become a student of song writing. There lots of great articles out there on this subject. Type "song composition for guitar" and "song writing for guitar" into a search engine and you will discover a lot of helpful resources.

Pat Noodle King: Bombay Bad Boy

Yeahhhh



http://www.youtube.com/watch?v=JA-i2YGpeUM&hl=en

Seafood Pasta Salad - - Fresh Summer Salads, Perfect For a Picnic Or Down at the Beach

Do you like seafood? If you do, do you like pasta salads? If you don't like seafood but like pasta salads or if you dislike salads but like seafoods - I think it does not matter. Give this recipe the chance to turn you around. Actually, let us rephrase that - give experimentation the chance to turn you around.

What do I mean by this? I mean that, there are - literally, without an ounce of exaggeration - endless opportunities of variation when it comes to food. You can use any ingredient you want to use - and not only that, but you can use any amount of any ingredient, and you can use any amount of that ingredient with any amount of another and another and another. In other words - there are a billion possible ways of cooking something. Yes, you might have to develop your tastebuds to really notice the difference but if you want to that is entirely possible.

Let us go into a simple seafood pasta salad. Actually, let us begin with the ingredients for the salad:
8 Oz. pasta
Sliced olives - 1 small can
Clove of garlic - 1 small
Fresh ginger root
Parmesan cheese
1 340 gram (or similar bags; in case there are none simply measure that amount). bag of frozen mixed seafood

For the dressing you will need: If you have, sesame oil (and if you don't, don't worry).
Lemon juice
if you want, mayonnaise
Olive oil (if you lack it, use other salad oil)

This is how to do this dish:
Cook pasta, al dente - meaning not very soft; more firm than soft. The time needed depends, on the pasta, but - a rule of thumb is - look at the package and subtract one minute or two from what is specified on it as a good time to cook the pasta. Now do what you usually do with pasta (letting it cool etc).

Chop, then put into a large bowl, the vegetables. The garlic you peel and mince on a grater. Mince a little ginger root, too. Add both to bowl.

Drain olives of water and add to bowl. Add pasta to bowl - mixing it in. Remove seafood from freezer, put in a colander - then rinse with cold water (really cold water).

Take a large pan. Pour, into it, oil - olive, or other - enough that the cooking surface is covered.
If you have it, add some sesame oil - and an equal amount of wine/sushi vinegar.

Put a cover on the pan - put heat on medium temp. until the oil has been heated.

When oil is hot, put into the pan seafood - then cover it. Raise the temperature a little.

While the seafood is cooking, every once in a while stir it. This should not take more than 5 minutes.

Use a spatula to set the seafood on top of the salad. Now, let cool and mix into the salad.

Add a couple tablespoons of lemon juice, salt and pepper and parmesan to taste off.

Cover, refrigerate, then eat your salad!

Fresh Herb Salad With Steak, Oranges and Crispy Chinese Noodles - The Surprise Ingredient

Aunt Ruth was famous for her salads. Her molded salads, which were true works of art, looked more like stained glass than food. When she made a vegetable salad she would toss in orange segments or another fruit. "I always add a surprise ingredient," she explained, "something that doesn't belong."

Our family loves salads. I try to practice Aunt Ruth's rule of adding something different. This surprise ingredient can be Havarti cheese with vegetables, leftover cooked peas, cooked shrimp, or any kind of leftover pasta. This Asian-influenced salad came about because we had some leftover teriyaki steak. The orange segments are a refreshing contrast to the steak and crispy Chinese noodles are the surprise ingredient.

You can buy crispy fried noodles in the Asian section of your grocery store or make your own. Nina Simonds describes the versatility of these fried tidbits in her "Boston Globe" article, "Flipping YOur Noodle." According to Simonds, you save money when you fry your own noodles. This crunchy morsels "lend themselves to the whim of the cook," Simonds continues, and the leftovers in your refrigerator.

Tarka Dalal tells how to fry pasta in her website article, "Crispy Fried Noodles." First, you boil the pasta in water with a little bit of olive oil. After the pasta has cooked, you spread it out on a clean cloth and let it air dry for two-to-three hours. Then you heat some oil in a wok or skillet and fry the noodles in small batches until they are golden brown. Finally, you drain them on paper towels.

My husband loves this salad, especially the crispy Chinese noodles, and I will make it again and again. You may substitute cooked chicken for the steak. Do not add the noodles or dressing until you are ready to serve this main dish or side.

Dressing

4 tablespoons rice vinegar
4 tablespoons extra light olive oil
2 tablespoons honey
1/2 teaspoon grated fresh ginger
1/2 teaspoon garlic powder (or 1 clove of fresh garlic, minced)
Pinch of red pepper flakes

Salad

5-ounce package of washed fresh herb salad
3-4 navel oranges, peeled and cut into segments
4 green onions (white and green parts), sliced on the diagonal into 1/2-inch pieces
1/2 large red pepper, cut into matchstick strips
6-8 ounces cooked steak, sliced very thinly
1 cup crispy Chinese noodles (or more)

Build individual salads in layers, starting with fresh herbs on the bottom of the plate or bowl. Layer orange segments, green onions, red pepper strips, and sliced steak over greens. Sprinkle fried noodles on top of each salad. Drizzle with dressing and eat immediately. Makes 4-6 servings.

Copyright 2010 by Harriet Hodgson

Looking For a Baking Specialty? Consider Cupcakes!

Can't say exactly when it happened, but cupcakes have made a really big comeback. The "Once Upon a Time" primarily, children's dessert is now a favorite of all ages and for all occasions.

Many businesses are cashing in on this relatively simple-to-make, easy-to-frost and decorate dessert. If not as a specialty business, they're adding cupcakes to their current product line.

Just how versatile can a cupcake be? Well, you can use almost any cake batter that's appropriate for a larger cake. Sizewise there's everything from a mini to a king size that's so large it's baked in two parts (Super Duper Cupcake Pan). There are hundreds of ways to decorate. There is a complete wardrobe of accessories to give each cupcake a well-dressed polished presentation. Items like: cupcake baking liners, cupcake wrappers, cupcake sleeves (in many colors and designs), bakery boxes (in white and pink) and special inserts for the bakery boxes all help to give your products and business a professional look. You're limited only to your imagination and creativity.

How much can you charge for cupcakes? Prices range from $1.50 - $4.00 per cupcake and possibly more. Your prices should be based on: the amount of ingredients and decorations/garnishes used, the types of ingredients used (higher quality equals higher price), start-to-finish production time (some cake batters and decorations are more involved and elaborate than others), special packaging and the size of the cupcake.

Who's interested in buying cupcakes and for what reasons? Cupcakes are in demand for both business and personal. There's a cupcake market for: theme parties and events, holidays, special occasions, weddings, Sunday dinner, just because and treat yourself. For the healthier lifestyle, there are vegan cupcakes. Hard to think of any occasion or need that's not covered.

Specialty bakeries like CamiCakes in Jacksonville, FL and Atlanta,GA, Sweet Carolina Cupcakes in Hilton Head, SC, George Town Cupcakes in Washington, DC, Molly's Cupcakes in Chicago, Il The Atlanta Cupcake Factory in Atlanta, GA and Gigi's Cupcakes in Nashville, TN (with locations in 8 other states) are just a few of the many cupcake specialists around the country. Got a minute? Checkout the online comments from their customers. Definitely food for thought if you're planning to offer cupcakes in your product line. It's great when you can learn from someone else's success or mistakes, whichever the case might be.

Still looking for indications that the cupcake business is hot? The Food Network Channel has a tv show, "CupCake Wars", that's all about cupcakes. Want more? There's also a website dedicated to chatting about cupcakes, CupcakeBlog.com.

If the baking and selling of these sweet little desserts interest you, I suggest you get in while it's HOT. Just choose your most popular cake flavors and frostings. Create a few kicked-up designs. Choose the proper packaging, so that your cupcakes are not squashed or smashed when the bakery box is closed. Do a little research to find out what the going prices are in your area. Decide price(s) best for you. Create a good marketing strategy. Make sure you have the proper license and permits to operate a baking business. And you're ready to bake and sell cupcakes. Tip: Don't forget quality. Quality is always KEY in the food business.

Happy Cupcake Baking!!!

BOTY ASIA FINAL BATTLE Pt 2 All Area Crew vs Gambler

BOTY Asia August 1st 2009, Singapore Judges: Born (Rivers), Crazy (Crazy Force Crew), Poe One (Style Elements) DJ: Mar (JP), Wreckz (KR) Qualified Crews: Gamblerz (Korea) Big Toe Crew (Vietnam) STO (China) Giller Battle Crew (Malaysia) All Area Crew (Japan) Radikal Forze Crew (Singapore) Formosa (Taiwan) Laobangfai Crew (Laos) 99 Flava (Thailand) Semi-Finals Battle: Gamblerz vs Formosa All Area Crew vs Big Toe Crew Final Battle: All Area Crew vs Gamblerz 1st : All Area Crew 2nd : Gamblerz 3rd: Formosa 4th : Big Toe Crew Best Showcase : All Area Crew



http://www.youtube.com/watch?v=lfH6bAIVJFg&hl=en

Fresh Fish Flavors For Your Pasta Entree - Tuna Noodle Salad

This absolutely delicious tuna and pasta meal is a great-tasting quick fix for your everyday dining needs, especially on those nights when you don't have much time to spend in the kitchen. Cook up a scrumptious entrée in a flash with this excellent recipe - it definitely has a zing that no one will be expecting. A creamy blend of pasta, dressing, and canned tuna fish - perhaps this is the dish for which you have wished! Just like the classic, tuna-mac you have always loved, you don't have to do much hard work to create a delicious treat everyone will love to eat!

You will need the following ingredients (approximately six servings):

Three cups cooked pasta

1/2 cup of Caesar salad dressing

2/3 cup of mayonnaise

1/2 cup of sour cream

One finely chopped onion

Two stalks of chopped celery

Pinch of garlic powder (to taste)

Pinch of fresh, ground black pepper

Sea salt (to taste)

One can of tuna - drained.

When you get home from work - or in the late afternoon, first, you will want to boil your pasta in a large pot of water with a few pinches of sea salt. Drain the pasta. And then, just set it aside until dinnertime - you will want to marinate your pasta for a little while in the Caesar salad dressing.

Next, in a medium-sized mixing bowl, you will need to combine the sour cream, mayonnaise, onion, celery, garlic powder, tuna, salt and pepper. Add the mixture to your noodles and Caesar salad dressing. Then all you have to do is chill the dish, and you have a great pasta salad to look forward to for dinner. Serve with a side of corn, peas, spinach, salad and / or fruit. Jello is also a popular treat as a side dish to compliment this entrée.

Regarding substitutions: some people - especially when serving this dish to kids, find that a whole onion is too flavorful and/or overpowering, but there are ways around this. A great way to remedy this is to substitute half (or more) of the chopped onion with an extra couple of chopped celery stalks, or perhaps some chopped nuts. This will help maintain the desired texture without overpowering the other flavors of the pasta salad. As with any recipe that calls for onions, if you like the flavor of onions less the answer is simple: use less onion! Additional spices are always fun to play with, choose them carefully, however. Make sure you find something that compliments (but does not overwhelm) the flavors of the original recipe!

Ape A-peel: Episode 5

Ape A-peel - Episode 5: This is episode 5 of a crazy group of kids in Cranston, RI going ape and monkeying around. We're talking gorilla city, monkey-see-monkey-do, and every other ape-based cliche you can think of. Get ready. It'll change your life! Hide your bananas, suckas! We're coming to a place near you.



http://www.youtube.com/watch?v=SXMzl_AB8s4&hl=en

Founder of Noodles & Co. Aaron Kennedy talks about ablution and growing a acknowledged business

View full video at lsbmedia.colorado.edu Aaron Kennedy is the Founder and Chairman of Noodles & Company, a high-growth, national chain of quick casual restaurants that features freshly sautéed noodle dishes from around the world. He launched the business in 1995 and was CEO until May of 2006, when the chain had reached 130 restaurants across 14 states. He has worked with some of the world's largest and most recognized brands, directing branding and design projects for Coca-Cola, Burger King, Sears, Warner Lambert, Swiss Army Products, The Limited family of stores, PGA Tour and the Denver Broncos. Prior thereto, as brand manager for Pepsi Cola, he managed brand strategy, consumer research, national advertising and promotional campaigns for Brand Pepsi ('89-93), and while at Kraft/General Foods (Oscar Mayer division) he conducted consumer research to develop and launch Lunchables, now a $1 billion brand ('87-'89). In addition, he has been named Entrepreneur of the Year by Ernst & Young, was the 80th inductee into the Inc 500 Hall of Fame, and is a frequent guest lecturer at several universities including the University of Colorado, University of Denver, University of Wisconsin. Mr. Kennedy earned his bachelor's degree in journalism and English at Augustana College ('85) and his MBA from the University of Wisconsin-Madison ('89). Find out more about the Gillett Executive Insights series at leeds.colorado.edu



http://www.youtube.com/watch?v=JEUFGo9d_tU&hl=en

The Mystery of Pad Thai Sauce

Have you ever wonder if you need a Pad Thai sauce to make your delicious Pad Thai dish? Well, the answer is yes and no. For those who have never tasted it before, Pad Thai is a stir fry noodle with a unique taste which is a very popular Thai food abroad. For the sauce, it is nothing special but a pre-mix of key ingredients.

If you have a chance to visit Thailand, you will find out that it is hard to find such thing on sale anywhere. However, searching the internet, you will learn that a popular shopping site such as Amazon carries it on sale at a high price which could buy you 50 ready made dishes at the local price.

It doesn't mean that local Thais don't use it. For popular noodle shops where many customers are waiting at the same time, chef usually mixes ingredients in advance to save time and to basically quality control their taste. However, for smaller shop or home made, ingredients are usually mixed over the wok. That's the main reason why it is hard to find it on any local stores.

For the beginner, you will be better off pre-mixing the ingredients beforehand. The advantage is that you can taste it to see if the taste is right. The taste can be adjusted to perfection without any need to rush. To mix ingredients over the wok, you only have 1.5-2 minutes before the noodles are done. You can see that I will be hard for the beginner to adjust the taste over such a short period of time.

So now you decided that Pad Thai sauce is the way to go. Good news is that you don't have to spend your fortune to buy it. It is easy enough to make it yourself.

First, let's start with the original tastes. The recipe has 3 main tastes sour, salty, sweet, and spicy (which is scientifically not a taste). You can substitute any ingredient with ingredient that can be found in your area. It can be illustrated as follows:

1. Salty : Fish or Soy sauce or Soy, or even just salt
2. Sour : Tamarind paste or vinegar
3. Sweet : Palm sugar, Cane sugar, any sugar actually
4. Spicy (optional) : dry hot chili powder

You start with half a cup each of fish sauce, tamarind, and sugar. If you like it hot just add dry chili powder. However, do note that spice it is not really a mandatory, you can add hot dry chili later after the cook is done as well.

Mix all those ingredients together in a pot over a low heat oven. Taste and adjust the flavor balance until it is right for you. Continue to stir until it completely mixed. If you plan to keep it in the refrigerator, cook it until it boils. Otherwise, just stir them until they are completely mixed and you can start heating up the wok.

Health Benefits of Tuna Plus 4 Tasty Dinner Recipes

My mother raised us kids all on her own and would often work long hours at her job. She would keep several cans of tuna in the pantry at all times because it was inexpensive, and it was something that all of us liked to eat. These days, It can be purchased fresh, canned or in a pouch.

As an adult, I followed in my mother's footsteps. I have learned to make tuna 50+ different ways for my family. We use it in hot and cold sandwiches, cold salads, burgers and casseroles.

Tuna is very high in protein and easy to prepare. It is a good source of Omega 3 fatty acids and high in Vitamin D. Studies have shown that it can help keep a brain and heart healthy.

I would like to share 4 of my family's favorite recipes with you.

Grilled Swiss Burgers

12 oz. can tuna, drained
4 oz. shredded Swiss cheese
2 egg whites
2/3 cup milk
1 Tbsp. minced onion
salt and pepper to taste

In a medium sized bowl, combine all of the above ingredients. Shape mixture into 4 patties. Grill on a preheated grill or in a frying pan for 10 minutes or until browned. 

Noodle Casserole

7 oz. can tuna, drained
1/2 cup celery, chopped
1/4 cup onion, finely chopped
2 Tbsp. butter
1 can cream of celery soup
1 cup of milk
2 Tbsp. pimiento, diced
1/4 cup bread crumbs
8 oz. package egg noodles

Saute chopped celery and onion in butter. Blend in soup and milk. Add flaked tuna and pimiento. Cook noodles according to package directions in a saucepan. In a greased casserole dish, combine soup mixture and egg noodles. Top with bread crumbs. Bake in a 350 degree oven for 30 minutes.

Tuna Cheese Pie

1 9-inch pie shell
12 oz. can tuna, drained
1 cup Swiss cheese, shredded
1/2 cup onion, chopped
3 eggs
1 cup mayonnaise
1/2 cup milk

Pierce pie shell with fork and bake in a 375 degree oven for 8 minutes. In a large bowl, toss together the tuna, cheese and onion. Spoon into pie shell. Re-using the same bowl, combine all of the remaining ingredients. Slowly pour mixture over fish mixture. Bake in a 350 degree oven for 50 minutes. Serves 6-8 people.

Tuna Tator-Chip Casserole

1 medium bag potato chips, crushed
12 oz. can tuna, drained
1 can peas, drained
1 can cream of mushroom soup
1 1/2 cups milk

Lightly grease a 2 qt. casserole dish. Place a layer of crushed potato chips, a layer of peas and a layer of tuna, using half of each, into the casserole dish. Pour 1/2 of heated soup-milk mixture over ingredients in casserole dish. Repeat layers for a second time. Place a handful of crushed potato chips on top. Bake in a 350 degree oven for 30 minutes or until done.

GAMBLER CREW SHOWCASE

GAMLER CREW FROM KOREA.



http://www.youtube.com/watch?v=HQoHZNUED_A&hl=en

Poached Salmon Salad

There is nothing like angling a king salmon from the mouth of the Kenai River in Soldotna, Alaska. Half the thrill is the spectacular scenery and wildlife waiting on the two and half hour drive out of Anchorage. The Cook Inlet, to the right of the road, is home to ptarmigan, eagles, the world's largest razor clam colonies, blue mussels, sockeye, pike, halibut, rainbow trout and silver salmon. Majestic mountains rise up on both sides of the Inlet with crystal blue glaciers and lower meadows of tundra flowers in full bloom. Moose and fox are common sites along this trail but less likely are bear sightings...they're all fishing in the northern tributaries and foraging mountain meadows for winter reserves. The giant Kodiak bears are on the west side of the Cook Inlet and in the Aleutian Islands. The only way to get to those remote areas is by fly-in bush plane. You're safe!

Once you reach Soldotna the old adrenaline kicks in as fishing poles clatter along with slapping hip-waders and rain gear. The outboard starts up, everyone assumes their positions, and the baiting begins. The captain finds his favorite spot, you cast that line, rummage around for a beer, and "zing" the line starts to run. You set that hook, get plenty of coaching from your comrades, and begin reeling in that baby while anticipating where he's going to go next. Keeping just enough tension on the line to tire him out, he is landed with much brouhaha. In the end, you pose with the silver beauty and while shutters snap you work on embellishing the tale of "how I caught a 40 pound king salmon in the wilds of Alaska."

The processing plant in Soldotna will clean, pack, freeze and can your catch for shipping home. Whether or not you lived the real adventure or purchased salmon from your favorite fishmonger, you'll enjoy this succulent main-course salmon salad.

Ingredients for 4 servings:

o 1 pound salmon fillet, cut into 2 inch slices
o 1 Tbsp fresh chopped dill
o 1 Tbsp fresh snipped chives
o 1 tsp fresh chopped tarragon
o 2 Tbsp fresh chopped parsley
o ½ tsp wasabi powder (or paste)
o 2 Tbsp plain yogurt
o Sea salt and fresh ground black pepper
o 1 package baby spring greens
o 8 to 10 cherry tomatoes
o 12 black olives
o 2 Tbsp capers
o 1 cup artichoke hearts, drained
o 1 small red onion, sliced paper thin

Method:

1. Salt and pepper salmon slices.
2. Mix yogurt with wasabi powder and brush each piece of salmon all over.
3. Mix all the fresh herbs together and coat salmon pieces all over.
4. Warm a non-stick skillet over medium high heat and cook salmon, covered, for 4 minutes.
5. Turn each piece, add water, cover, and continue cooking for another 5 minutes.
6. Toss baby greens with the remaining ingredients in a large bowl.
7. Remove salmon to a plate to cool.
8. Before serving, break salmon into large chunks, toss with the salad and dress with your favorite vinaigrette.
9. Serve with crusty French bread and a Zinfandel wine.

Looking For Some Acid Reflux Diet Recipes?

A burning sensation in the chest caused by indigestion is called Acid Reflux. It is usually centered in the middle of the chest and thus also known as heartburn. The more serious and chronic form of acid reflux is called GERD, or Gastro-Esophageal Reflux Disease. It is generally misunderstood as heartburn. While one can greatly minimize the symptoms of acid reflux at home, for GERD one needs to meet the physician.

Now, let's learn some of the acid reflux diet recipes to cure acid reflux at home.

You can begin your day with apple pancakes, stuffed apple dumplings, flour grain pancakes, banana muffins, French toast or buttermilk pancakes. Do not have oily stuff in the morning.

To prepare French toast, the usual ingredients required are eggs, sugar, salt, milk, 10-12 slices of bread, butter and maple syrup.

However, we will use the available low-fat egg substitutes instead of eggs. Instead of creamy milk, skimmed or low fat milk would be preferred. Whole wheat bread would go well with your digestive disorder. Brown sugar would be preferred over ordinary sugar in our condition. Similarly, low fat butter or margarine would be preferred over its more common substitute.

For lunch you can go for salads to avoid the inconveniences due to the rise of acids. This goes particularly for those who generally have lunch in their offices. Greek salad, Chinese salad, noodle salad, chicken salad with salmon, six bean salad, potato salad and all are good for suppressing this condition.

The technique for preparing these salads is also the same as that of preparing breakfast. Let's take potato salad as an example. The usual ingredients in this case are potato, hard-cooked eggs, celery, onion, mayonnaise, mustard, salt and pepper to taste and chopped parsley.

To make it low acid inducing, the differences would be the low-fat mayonnaise and the egg substitute. Onion, mustard and pepper would also be avoided as these are acidic in nature. You can however add other vegetables like beans and carrots to aid in our digestion process.

For appetizer, in the evening, cauliflower, broccoli, English cucumbers, radishes, green and yellow zucchinis, carrot sticks, whole small mushrooms, six bean soups, beef stew, iced cucumber soup, spinach soup, mixed vegetable soup or any other non-acidic appetizer can be chosen.

And last but not least, dinner would be early, preferably two hours before going to bed. You can take baked chicken with rice, beef and vegetable stir-fry, chicken and vegetable stir-fry, sesame chicken kabobs, pasta and vegetable frittata, baked broccoli and rice, cashew vegetable fried rice, beef stew and so on. Foods like tomato sauce lasagna are a strict no-no. And the oils used in all these must be low in fat.

Hopefully, the acid reflux diet recipes discussed above will help you. Also, curtail the consumption of micro-waves, frozen, pre-packed and processed foods as well.

Crockpot Cooking's 10 Essential Tips

If you're new to crockpot cooking and have decided you want to give it a try -- whether it's to save time, money, or just to add some variety to your cooking methods -- then you may want to read up on the essential crockpot cooking tips.

For meat dishes, defrost meat completely -- especially if you're using roasts. Why? The center of the meat may encourage bacterial growth if it remains cool long enough. You can thaw food overnight in the refrigerator or use the microwave just before adding to the crockpot.
You may need to cut and trim the meat before you place it into the crock. It's best that roasts and other large cuts fit into the crockpot, but if not, trimming is better than stuffing! If taste and health are important, get rid of extra fat and skin also. This will decrease the fat content and take away any oily flavor. If veggies are part of the recipe, cutting meats and vegetables the same size will ensure even cooking.
Before adding anything, spray your crockpot with cooking oil as it will make cleaning much easier.
If your recipe is a mixture of meat and root vegetables -- such as potatoes, carrots and onions -- put vegetables in the bottom of the pot and then place the meat on top of the vegetables. This will enable more even cooking as these root vegetables usually cook more slowly than meat. Now if you use vegetables to garnish and to add some color to your dish -- such as red or green peppers, herbs or tomatoes -- then these would be added on top when the cooking is almost complete.
Now that you've decided how to layer and if to layer, you're ready to fill the crock. Most crockpots are about 1/2 to 2/3rds full for all recipes. Check the guidelines that come with your crockpot as it will give you a recommended capacity level.
If you're adapting one of your recipes from the oven to the crock, you may have to reduce the amount of liquid in a recipe. Crockpots retain their moisture much better than other cooking methods.
Crockpot recipes usually take about 7-9 hours on the low setting. So plan accordingly. Temperatures can range from about 170-300 degrees.
Do not remove the lid while the food is cooking, unless it's specifically required -- such as adding garnish or dairy products at the end. If you do, the heat will escape which will reduce the temperature and add about another 20 minutes to the cooking time. General rule: One peek and add 20 more minutes to wait, two peeks and 40 more minutes to wait etc...
Add any dairy products -- creams, cheeses -- during the last hour of cooking. And if these are used to thicken sauces at the end of cooking, you may want to turn up the heat setting.
Buy a crockpot cooking book! This may be the best tip as you'll be given recipes with step by step guides. The more you follow the specific crock recipes, the easier it will be to adapt your own.

Happy crockpot cooking!

6-30-1998 NBC Daytime ads (Part 2)

Includes the following commercials: - Burger King - Glade Plug-Ins - Kit Kat - Gillette for Women - Ragu Double Cheddar pasta sauce (damn that is one strong noodle!) - Dr. Scholl's - Promos for Mad About You, Frasier, and 3rd Rock - Dateline promo - Law & Order promo Aired during Days of Our Lives.



http://www.youtube.com/watch?v=Xsx55NeXMx0&hl=en

Bboy Rush Trailer 2009 (Soul Train/Gamblerz/88 Crew)

Bboy Rush from Soul Train/Gamblerz/88 Crew, Directed by me. Yes, I know it's been awhile since me making a video. But class kept me busy for a lot so here it is. This is a remake of the previous Rush trailer 2008. Many have complained about the music not fitting the video and I apologized for that. The video time length isn't long as my other trailers and I know I should extend it, but since I'm planning on making other videos so I didn't spend that much time on it. By the way, just getting the hang of After Effects for now but still a noob on it though lol So yeah, here's the video and hope everyone enjoyed it. Subscribe and more will be coming soon.... Special thanks to strifetv for the CYON footage's. Download this trailer: www.megaupload.com Real Name: Choi Dong Wook B-boy Name: Rush Birth Date: 5/25/1988 Blood Type: O Height: 173cm Weight: 59kg B-boy Since: 2001 B-boy Style: Style Move bboyty1223@yahoo.com or bboyty1223@hotmail.com



http://www.youtube.com/watch?v=7XjqsQNtiPk&hl=en

Bboy So 2008 Official Trailer (Cay/Gambler Crew) NEW

Bboy So 2008 Official Trailer (From Cay) released by Cay Crew's First. NEW FRESH Track: 1. Guitarra Por La Revolucion (Guitars For A Revolution) - Up, Bustle & Out Album: Carbine 744, 520¡œA Dream Of Land And Freedom Ep 2. dj kid stretch - on & on 3. ??



http://www.youtube.com/watch?v=6MZF6IGwalE&hl=en

Guitar - Tuning to Perfection

There's an old and tired joke that "guitars are tuned at the factory" - unfortunately, wood bends and warps, strings lose tension and the forces of nature make sure your guitar needs tuning every time you pick it up. Read that last bit again, because the sooner you get into the habit of assessing your guitar's tuning, the more rewarding your playing will be.

It doesn't matter how dazzling you are on guitar, one strike of an unharmonious string will destroy any charisma you had.

The problem is, too many guitarists neglect tuning as though it is some 5 minute job to "get out the way" before you practice or noodle. Get out of this mindset immediately. You need to spend time tuning your guitar to make sure chords all over the neck sound in tune and harmonious.

Unfortunately, fretted instruments made of wood can never be tuned perfectly (sorry, I mislead you slightly with the title there!), but there are quick methods you can use to accurately tune your guitar to the human ear...these are just for introductory purposes...

1) 5th fret method - the classic tuning method which most beginners favour. This method simply involves fretting a string (at the 5th fret, except for the G string) and matching the note with the next open string. Your ear has to be well trained for this to be accurate, and there is an awkward exception involving the B string, which on most guitars needs to be manually adjusted to be in-tune on most chords.

2) Harmonics - tuning harmonics are a quick and accurate way to tune your guitar to itself. It involves creating a resonating harmonic on two strings at a time, and picking out what sounds like a vibrating effect between them. This "wobbling" effect is created when two naturally harmonious intervals are off-kilter, so all you need to do is tune up or down to resolve the vibration into one, straight resonating harmonic. This is a really accurate way to tune, because you're tuning an open string to another open string, rather than a fretted string to an open string which causes natural inaccuracies. You can learn more about creating the harmonic and this great tuning technique at the end of this article.

Tweaking and double checking

3) Comparing note for note, string for string - this is basically where you find a note on your fretboard, and compare it with the same note, or its octave, on another string at another fret. E.g. comparing the G note on the E string at fret 3 with the octave G note on the D string at fret 5 - these two notes should sound the same (but of course, the octave will be higher in pitch). This is seen as a more practical method of "tweaking" your tuning because you're comparing notes on strings that will likely appear simultaneously within chords - therefore, if they're even slightly out of tune with each other, the chord will be ruined. More obviously...

4) Comparing double tones in chords - chords that use 4 or more strings often include double tones (e.g. the root note appears twice in the chord), and open position chords down at the first few frets (e..g E major, G major, C major etc.) double open tones with fretted tones. Try playing the E major open position chord, one of the first chords you will have learned - the A string at fret 2 should be almost perfectly harmonious with the open B string, because they are the same note, just an octave apart. You may find the notes are slightly off, so adjusting will give you a more practical compromise when it comes to tuning for chords.

General good tuning practice

There are several ways to tune your guitar, but it's important that you tweak after you've tuned up (or think you have anyway!)

What I do is use a few tuning methods, like the ones detailed above, because often you'll find you can reach a good compromise between the few methods to really get well-balanced tuning. By well-balanced, I mean that some chords (e.g. full barre chords vs floated chords that mix open strings and fretted strings) will need to be compromised to ensure any chord you play sounds acceptably harmonious.

At first, you don't notice, but as your ear becomes trained, you begin to pick up on nuances in the tuning of your guitar. The key thing to remember is you must spend time tweaking your tuning, no matter which method you use.

Just don't become too obsessed - remember to leave some practice time to actually play some guitar. ;o)

If God Gave You Unlimited Power for One Day, What Three Things Would You Do?

"I would slide down a rainbow. I would have a new baby brother. I would pet a lizard," says Rebekah, age 6.

I didn't realize petting a lizard required unlimited power. But then again, I'm not a 6-year-old girl.

Move over, NASA. Here comes Michael, 6: "I would like to fly. I want to touch the sun. I want to fly past my house."

Michael won't be the only one in the air: "I would fly, make money grow on trees and free all the adults," says Trent, age unknown.

Free all the adults? Trent, what are you trying to tell us? Maybe Trent intentionally omitted his age so he couldn't be traced.

Animals, beware if Hanah, 6, gets unlimited power: "I would change my dog into a cat. I would change my bird into a sister. I would like for my grandparents to come back from out of town."

No small stuff for Kagid, 6: "Build a rainbow, build a world, and make it rain."

Keep it simple and sober, says Danielle, 7: "No poor boys and girls, no lost cats and dogs, and no more beer."

Does this mean no more beer commercials as well?

Lots of friends fixed school problems. Nathan, 8, said he'd "do math problems in one second and be done with homework in a half second because then I could play more."

Vicki, 11, would declare a national holiday "so everyone could get out of school." Marshall, 9, goes even further: "I would make summer last forever because that's the only season I like."

Seasons wouldn't matter at all to Cory, 9: "Stay in bed. Don't go to school. Watch TV all day."

Cory, before television turns your brain into chicken noodle soup minus the noodles, take a tip from Lauren, 8: "I would want to go to school every day because I would still want to learn."

If given unlimited power, Kristin, 8, would help her parents: "I would give my mom whatever she really wanted. I would give my dad $100." So Mom gets out her wish list while good old Dad is stuck with $100.

Victoria says she wouldn't waste her unlimited power on frivolous things: "If a boy or girl got hurt, then I will heal them. I would help God by watching people."

Often, the hurts we suffer are more than physical, says Cory, 10: "I'd have my mom and dad back together because when I'm with one I miss the other."

Andrew, 8, has a plan for transformation: "I would clear the world of litter and sin. Then, I would make everyone like Jesus."

Andrew, I assume when you say "like Jesus," you mean "transformed into his likeness." Actually, that's exactly what God wants to do with us, but he won't force us. The transformation begins with a new birth from within so that the desires of our hearts are changed.

That's why Jesus said, "God so loved the world that he gave his only begotten Son that whosoever believes in him should not perish but have everlasting life." Notice it says "whosoever believes." We have a choice.

Consider some advice from Katie, 6, who chose "being with God" as one of her wishes. But don't wait for God to grant you three wishes before you enter into a relationship with him. The power to fulfill this best of all possible wishes is already available. The Bible says, "As many as received Him, to them He gave power to become the children of God" (John 1:12).

Point to ponder: God has given you power to respond to his love.

Scripture to remember: "For everyone to whom much is given, from him much will be required" (Luke 12:48).

Question to consider: What are you doing with the power God has given you?

Bboy Noodle @ R-16 2008 Preliminaries (Mexican + Apache)

Bboy Noodle, Gamblerz Crew dancing to "The Mexican" and apache at R-16 2008 Korea Preliminaries! Enjoy, and subscribe for more!



http://www.youtube.com/watch?v=gTJol6OrmBs&hl=en

Gamblerz Crew No.1

http://www.youtube.com/watch?v=wGRivW_v4Zc&hl=en