Welcome Home: Return After Six-Month Deployment Story and Photos Battalion from Camp Pendleton, Cold Weather Indoctrination, by Ssgt W.S
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Candy Making Made Easy (Because It Is)
05_597345 ch01.qxd 7/29/05 7:08 PM Page 9 Chapter 1 Candy Making Made Easy (Because It Is) Recipes in In This Chapter This Chapter ᮣ Gearing up to make candy ᮣ Dream Dates ᮣ Identifying some great confections ᮣ Checking out special uses for your candy-making skills ne point I stress throughout this book is that candy making is pretty Oeasy. After you learn a few basics and prepare yourself and your envi- ronment according to my simple guidelines, all you have to do is follow a few procedures. I hate to say this, but if I can make candy, you can make candy. When I train new staff members in my candy shop, I observe that, at first, they’re hesitant and overly careful about handling the product, as if it were very fragile. I assure them that they will not hurt the candy by being aggres- sive. I don’t want them to be afraid of the candy, and you shouldn’t be afraid, either. Most products you make are quite tolerant, and you can stir them hard, slap them, or just generally be rough with them. Don’t be afraid to get your hands a little messy, and don’t worry about making a bit of a mess. Have fun, because you’re in charge. To make a point, when someone observes that I have a spot of chocolate on my face, I dab even more on and ask, “Where, here?” Then I touch another spot withCOPYRIGHTED a big dab and ask, “Or was it here?” MATERIAL Before I finish, I have chocolate all over my face, but the new person is relaxed, confident that I am crazy and not worried about making a mess. -
Candy Making Secrets
C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same . -
Candy Making Secrets
C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same . -
LOLLIPOPS 2014, 1997 by David A
LOLLIPOPS 2014, 1997 by David A. Katz. All rights reserved. Reproduction permitted for education use provided original copyright is included. Materials Needed ½ cup light Karo syrup (corn syrup) 1 cup sugar ½ cup water citric acid (only a “pinch” is needed) flavoring (concentrated candy flavoring preferred – 1/8 teaspoon is needed) food color (concentrated candy food colors preferred – add dropwise) lollipop sticks (available in craft stores) lollipop molds (for hard candies) or baking sheets non-stick cooking spray (Pam or equivalent) stirrer (wood spoon or high temperature candy spoon) 600-mL beaker burner and ring stand or hot plate beaker tongs thermometer (250C or candy thermometer) measuring cups and spoons Safety Safety glasses or goggles must be worn in the laboratory at all times. If this experiment is performed in a chemistry laboratory, all work surfaces must be cleaned and free from laboratory chemicals. After cleaning work surfaces, it is advised to cover all work areas with aluminum foil or a food-grade paper covering. All glassware and apparatus must be clean and free from laboratory chemicals. Use only special glassware and equipment, stored away from all sources of laboratory chemical contamination, and reserved only for food experiments is recommended. There are no safety hazards associated with the materials used in this experiment. Disposal Generally, all waste materials in this experiment can be disposed in the trash or poured down the drain with running water. All disposal must conform to local regulations. Procedure Measure 1 cup sugar into a 600-mL beaker. Add 1/2 cup light Karo syrup. Add 1/2 cup water. -
West Virginia Maple Syrup Producers Association Newsletter
West Virginia Maple Syrup Producers Association Newsletter A Message From Our President July 2017 Dear Members, I would like to begin by thanking Ed Inside This Issue Howell, Mark Bowers and Cathy Hervey for their A Message from Our President..1 service on the executive committee over the past WVMSPA Logo … 2 year and the many people who volunteered their See You at The Fair … 2 time for committee service. I appreciate your 2017 – A Maple Season we will efforts to promote and strengthen our growing association. Never Forget … 2 The 2017 syrup season was another trying season for most of our Dr. Abby’s Workshop … 3 members as we dealt with yet another unusually warm winter and spring. Some Backyard Boling … 3-7 of you may even be thinking “what are we doing, why are we doing this?” As an To Inspect or Not to Inspect? old friend of mine often says… “That’s farming!” We can’t control the weather, That is the Question … 7 but we can control our preparation, quality control, and the many small details Sugar Camp Feature – Blue that go into producing a high quality product like West Virginia Maple Syrup. Even with the 2017 weather we were able to produce over 9,000 gallons of Rock Farm … 8-9 NASS Survey 2017 ….9 finished syrup, 33% more than producers reported for the 2016 season. Turning Your Yellow Leaf The United States, as a whole, added 6% more taps in 2017 versus 2016. Red...10 Our great state of West Virginia added 16% more taps this year, which is the Maple Confections 101 & highest percentage of any state that participated in the USDA National Maple 201...11 Survey. -
Portrayals of Stuttering in Film, Television, and Comic Books
The Visualization of the Twisted Tongue: Portrayals of Stuttering in Film, Television, and Comic Books JEFFREY K. JOHNSON HERE IS A WELL-ESTABLISHED TRADITION WITHIN THE ENTERTAINMENT and publishing industries of depicting mentally and physically challenged characters. While many of the early renderings were sideshowesque amusements or one-dimensional melodramas, numerous contemporary works have utilized characters with disabilities in well- rounded and nonstereotypical ways. Although it would appear that many in society have begun to demand more realistic portrayals of characters with physical and mental challenges, one impediment that is still often typified by coarse caricatures is that of stuttering. The speech impediment labeled stuttering is often used as a crude formulaic storytelling device that adheres to basic misconceptions about the condition. Stuttering is frequently used as visual shorthand to communicate humor, nervousness, weakness, or unheroic/villainous characters. Because almost all the monographs written about the por- trayals of disabilities in film and television fail to mention stuttering, the purpose of this article is to examine the basic categorical formulas used in depicting stuttering in the mainstream popular culture areas of film, television, and comic books.' Though the subject may seem minor or unimportant, it does in fact provide an outlet to observe the relationship between a physical condition and the popular conception of the mental and personality traits that accompany it. One widely accepted definition of stuttering is, "the interruption of the flow of speech by hesitations, prolongation of sounds and blockages sufficient to cause anxiety and impair verbal communication" (Carlisle 4). The Journal of Popular Culture, Vol. 41, No. -
Burt Reynolds, Sally Field and Jackie Gleason Hit the Highway As 1977'S
* * MEDIA ALERT * * MEDIA ALERT * * MEDIA ALERT * * May 3, 2017 Burt Reynolds, Sally Field and Jackie Gleason Hit the Highway as 1977’s Blockbuster Action-Comedy Smokey and the Bandit Returns to U.S. Cinemas May 21 and 24 This Iconic Film Returns to Big Screens Nationwide for 40th Anniversary as Part of TCM Big Screen Classics Series WHAT: The summer of 1977 might be best known for a certain intergalactic adventure, but across the country the other summertime smash combined three things America couldn’t get enough of: Burt Reynolds, CB radio and Coors beer. Forty years later, Smokey and the Bandit makes its way back to movie screens nationwide for two days only on Sunday, May 21 and Wednesday, May 24 as part of the year-long TCM Big Screen Classics series from Turner Classic Movies and Fathom Events. This screening will also include specially- produced commentary from TCM host Ben Mankiewicz, both before and after the feature. “The Bandit” (Reynolds) has 28 hours to drive a truckload of Coors beer from Texarkana, Texas, to Atlanta – while doing everything he can to avoid the relentless pursuit of “Smokey,” aka Sheriff Buford T. Justice (Jackie Gleason), while accompanied by runaway bride “Frog” (Sally Field). But the story takes a backseat to the stunt-driven action of director Hal Needham, the still-sizzling on-screen chemistry of Reynolds and Field, and the good-ol’-boy antics of the film’s easy-going cast, including Jerry Reed, Paul Williams, Pat McCormick and Mike Henry. WHO: Fathom Events, Turner Classic Movies and Universal Pictures WHEN: Sunday, May 21, 2017; 2:00 p.m. -
Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature. -
Candy Temperature Chart Having a Good Thermometer Is Important When You’Re in the Candy-Making Business
Candy Temperature Chart Having a good thermometer is important when you’re in the candy-making business. A perfect batch of caramel depends on reaching a desirable tem- perature before removing from the heat. The faster and more accurate your thermometer, the better the candy. Makes sense, right? The good news is, you don’t have to go out and buy a fancy candy thermometer if you’ve already got the Super-Fast, Splash-Proof Thermapen from ThermoWorks in your bag of kitchen tricks. Cold Water Test: As a sugar syrup is cooked, water boils away, the sugar concentration increases and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named. Bind agent for fruit pastes Thread A spoonful of sugar drizzled over a plate forms a fine, thin thread. This 230-235F stage makes a syrup, not a candy (106-112C) Fudge, Fondant, Creams, Penuche, Maple, etc. When a small amount of sugar syrup is dropped into very cold water 235-240F Softball and forms a ball that does not hold its shape when pressed with your (112-116C) fingers. Caramels and Divinity When a very small amount of sugar syrup is dropped into very cold 245-250F Firmball water and forms a ball that holds its shape but is still very sticky when (118-120C) pressed with your fingers. Taffy and Marshmallows When a small amount of sugar syrup is dropped into very cold water 250-265F Hardball and forms a ball that holds its shape but is pliable. -
Holiday Candy and Fudge Collection
Watkins Products and Home Business Opportunity Home Holiday Candy and Fudge Collection Stages of Candy Making Below BEST EVER FUDGE 2 cups of sugar 2 tablespoons of butter 1/3 cup of white Karo syrup 2/3 cup of milk 2 squares of chocolate Watkins Online 1 teaspoon Watkins Vanilla Catalog Sales, specials, recipes, Put all of the above into a heavy saucepan and cook until a soft ball forms (about 5 minutes). gift baskets, gift Beat until slightly thick. Then add any of your favorite nuts. Put in a buttered square cake pan. certificates Let set until cool and cut into squares. Pricelists Watkins Home BUTTERMILK FUDGE Business Opportunity 1 teaspoon of soda Around the Kitchen 1 cup of buttermilk 2 cup of sugar Table - Watkins 2 tablespoon of corn syrup Newsletter 1/2 cup of margarine Subscribe to 1 cup of nuts Around_the_kitchen_table Blend soda and buttermilk, stirring well. Pour sugar into large pan; add buttermilk mixture, corn syrup and margarine. Bring to a boil, cook to 240 degrees F on candy thermometer or to medium soft ball stage. Remove from heat, beat well, stir in nuts. Pour candy into buttered dish or drop by spoonfuls onto waxed paper. VanillaSage Blog BUTTERSCOTCH FUDGE Good Tastings 2 1/2 cups of white sugar Customer Rewards 1 1/2 cup of brown sugar Locate a Watkins 1 stick of butter Associate near you 1/8 teaspoon of salt 1/2 cup of white syrup Facts About Vanilla 1 cup of light cream Cinnamon - The Sweet 1/4 teaspoon of butterscotch flavoring Spice of Life 1 cup of chopped pecans Add Pep to Your Food Combine and cook to a soft ball stage (when dropped in cold water). -
Ronald Davis Oral History Collection on the Performing Arts
Oral History Collection on the Performing Arts in America Southern Methodist University The Southern Methodist University Oral History Program was begun in 1972 and is part of the University’s DeGolyer Institute for American Studies. The goal is to gather primary source material for future writers and cultural historians on all branches of the performing arts- opera, ballet, the concert stage, theatre, films, radio, television, burlesque, vaudeville, popular music, jazz, the circus, and miscellaneous amateur and local productions. The Collection is particularly strong, however, in the areas of motion pictures and popular music and includes interviews with celebrated performers as well as a wide variety of behind-the-scenes personnel, several of whom are now deceased. Most interviews are biographical in nature although some are focused exclusively on a single topic of historical importance. The Program aims at balancing national developments with examples from local history. Interviews with members of the Dallas Little Theatre, therefore, serve to illustrate a nation-wide movement, while film exhibition across the country is exemplified by the Interstate Theater Circuit of Texas. The interviews have all been conducted by trained historians, who attempt to view artistic achievements against a broad social and cultural backdrop. Many of the persons interviewed, because of educational limitations or various extenuating circumstances, would never write down their experiences, and therefore valuable information on our nation’s cultural heritage would be lost if it were not for the S.M.U. Oral History Program. Interviewees are selected on the strength of (1) their contribution to the performing arts in America, (2) their unique position in a given art form, and (3) availability. -
Camera Operator of the Year Award
BEST CINEMATOGRAPHY | CLAUDIO MIRANDA LAUDIO MIRANDA LAUDIO C | CINEMATOGRAPHY BEST “And everybody asked me would I try again...? I never did. As a matter of fact, I have never done anything with my life after that....” “A visual triumph that advances the art of screen storytelling leaps and bounds ahead of everything that has come before.....” – Pete Hammond, Hollywood.com US $7.00 AWARDS ISSUE 2009 Display Until April 2009 2009 Special Awards Issue THE OPERATING CAMERAMAN: TRANSITIONS 1 © 2009 Paramount Pictures. All Rights Reserved. PARAMOUNTGUILDS.COM WWW.SOC.ORG CAMERACAMERA OPERATOROPERATOR VOLUME 18, NUMBER 1 SPECIAL AWARDS ISSUE 2009 Filming Law & Order: Criminal Intent out east on the north shore of Long Island. Courtesy of Al Cerullo. Features: SOC Lifetime Achievement Awards Celebration Meet the people who are being honored this Cover: year for Lifetime Achievement as a Camera Operator, Camera Technician, Mobile Platform Camera Operator, and Still Photographer, for the President’s Award, for Outstanding Achievement in Technology, for Distinguished 6 Service, and for the 2nd annual Camera Operator of the Year Award. Filming a Heist Cover photo of by Dan Kneece SOC 53 Sean Penn from An Operator’s personal diary description of Milk. © 2008 Focus shooting the feature film Maiden Heist for Features. DP Ueli Steiger ASC. Departments: 2 President’s Letter 61 Transitions by Dan Kneece SOC 63 Last Take; Ad Index 4 News & Notes SOC donation to Childrens Hospital Vision 64 Roster of the SOC Center; Holiday Screening. as of 1/9/09 Camera Operator Letter from the President Special Awards Issue 2009 elcome to the 2009 Past recipients have felt that Editor .