Supporting America, Israel, Human Rights, Liberty and Freedom. Faith in G_d / Emuna
December 31, 2012
America Doesn’t Have a Gun Problem, It Has a Gang Problem
Italian-Jewish Nobel Prize Winner Who Defied Anti-Semitism Dies at 103 | Jewish & Israel News Algemeiner.com
Italian-Jewish Nobel Prize Winner Who Defied Anti-Semitism Dies at 103 | Jewish & Israel News Algemeiner.com
Italian-Jewish Nobel Prize Winner Who Defied Anti-Semitism Dies at 103
DECEMBER 31, 2012 12:00 AM 0 COMMENTS
Author:
JNS.orgShare this Article
Tags:
anti-Semitism. JewishFascist anti-SemitismItalian-JewishJewish FamilyJewish Nobel Prize WinnerNobel Prize JewishRita Levi-MontalciniStanley CohenRita Levi-Montalcini, an Italian-Jewish winner of the Nobel Prize in Medicine who conducted underground research in defiance of Italy’s Fascist anti-Semitism and a Nazi invasion, died Dec. 30 at the age of 103.
Rome Mayor Gianni Alemanno, who announced her death in a statement, called it a great loss “for all of humanity.”
Born in Turin, Italy in 1909 to a Jewish family, Levi-Montalcini pursued an interest in medicine over the objections of her father. Later, after Italy’s National Fascist Party passed a series of anti-Semitic laws in 1938 barring her from an official academic career, she created a lab in her bedroom to continue her research. After the Nazi invasion in 1943, she lived underground with her family until the allied liberation.
In 1986, along with colleague Stanley Cohen, Levi-Montalcini received the Nobel Prize in Medicine for her work in discovering nerve growth factor (NGF). Her research was instrumental in helping to advance the understanding of many conditions, including tumors, developmental malformations, and senile dementia. She was the fourth member of Italy’s ancient yet small Jewish community to win the Nobel Prize.
December 30, 2012
Making the Most - Little House on the Prairie Living
December 29, 2012
www.thefederalistpapers.org/wp-content/uploads/2012/12/Washingtons-Farewell-Address-.pdf
Aspen surgeons find precision with high-tech robotic arm - The Denver Post
Aspen surgeons find precision with high-tech robotic arm - The Denver Post
The Aspen Times
Read more:Aspen surgeons find precision with high-tech robotic arm - The Denver Posthttp://www.denverpost.com/news/ci_22277405/aspen-surgeons-find-precision-high-tech-robotic-arm?source=rss&utm_medium=twitter&cref=twitter#ixzz2GRWUA9Oq
Read The Denver Post's Terms of Use of its content: http://www.denverpost.com/termsofuse
Aspen surgeons find precision with high-tech robotic arm
POSTED: 12/29/2012 12:01:00 AM MST
By Janet UrquhartThe Aspen Times
ASPEN — Orthopedic surgeons at Aspen Valley Hospital have teamed up with a new player in the operating room, one that's making them better at what they do.
The local hospital is one of two in Colorado to offer MAKOplasty, a procedure that employs a robotic arm to assist surgeons in performing hip and partial knee replacements.
Or, as Dr. Tomas Pevny of Aspen Orthopaedic Associates, suggested, perhaps the surgeons are assisting the robot. Either way, local surgeons say the robotic tool has increased the accuracy of the procedures, made the surgeries less invasive and sometimes made partial knee replacements possible when a total knee replacement was previously the only option.
"I don't get excited about much in orthopedics, but this is very cool," said Dr. LeeLee von Stade, also a surgeon with Aspen Orthopaedics.
The $1.25 million system was installed in August, purchased with the hospital's capital funds. The hospital anticipates 60 MAKOplasty cases per year and has seen about 20 operations make use of the equipment so far, according to Ginny Dyche, community relations director at the hospital.
"With only two in the state (the other is in Denver), we do anticipate we'll be getting patients from outlying areas," she said.
The technology allows the creation of a virtual, three-dimensional image of a patient's joint, with the replacement parts inserted, before the surgeon sets foot in the operating room.
"Even before surgery, I know what size components I'm putting in and where I'm going to put them," Pevny explained before performing a partial knee replacement on a Carbondale man last week.
Not only does the technology sometimes make a partial knee replacement possible when a total replacement was previously necessary, it takes some guesswork out of the operation, according to Pevny.
The partial surgery leaves all the knee ligaments in place, which is good because the joint retains its natural movement. However, placing the components for a partial knee replacement previously required a degree of subjectivity on the surgeon's part, and if the positioning wasn't perfect, an eventual loosening and failure could result, Pevny said.
MAKOplasty allows a surgeon to place the implants precisely in the joint. In the operating room, the patient's knee is synchronized to a three-dimensional scan of the joint, displayed on a computer screen, and the surgeon wields a tool connected to a robotic arm to make the necessary cuts to the bone to accommodate the implants. As bone is carved away, the image on a computer screen suspended above the operating table displays the progress.
The system is not unlike Nintendo Wii video-game technology, which detects the three-dimensional movements of a player grasping a hand-held controller and translates them to the image on a television screen.
"The robot, when we decide that's where we want to cut the bone, does it precisely every time," Pevny said. "It takes the subjectivity out of it."
The robotic arm won't let the surgeon make a cut beyond the pre-established parameters.
Read more:Aspen surgeons find precision with high-tech robotic arm - The Denver Posthttp://www.denverpost.com/news/ci_22277405/aspen-surgeons-find-precision-high-tech-robotic-arm?source=rss&utm_medium=twitter&cref=twitter#ixzz2GRWUA9Oq
Read The Denver Post's Terms of Use of its content: http://www.denverpost.com/termsofuse
Martin Peretz — An Appreciation
How Obama’s Policies Led to Benghazigate
How Obama’s Policies Led to Benghazigate
How Obama’s Policies Led to Benghazigate
It took some 22 hours for American help to arrive in Benghazi after all the t’s had been crossed and the i’s had been dotted, and the body of America’s ambassador to Libya had been dragged through the streets by “rescuers” stopping along the way to pose for cell phone pictures with his corpse.
By way of comparison it takes about 16 hours for a boatload of Libyan illegal immigrants to row to the Italian island of Lampedusa. Support for the Americans under fire in Libya would have arrived sooner if a few former members of the Harvard Rowing Team had gotten in one of the many rowboats beached on the shores of Lampedusa and pushed the oars all the way to Benghazi.
It says something about the current state of asymmetrical warfare that not only can Al Qaeda throw together a coordinated string of attacks on American embassies around the region without anyone being the wiser for it, but boatloads of migrants from Libya can reach Europe faster on muscle power than American forces can reach a mission under attack while equipped with jet power.
Obama Inc. blamed the second set of September 11 attacks on a movie, which was giving Al Qaeda credit for not only orchestrating worldwide attacks on American embassies and consulates, but doing it in a matter of days based on nothing more than a YouTube trailer. That would make Al Qaeda one of the more impressive organizations around, but the administration found it easier to give Al Qaeda credit that the terrorist group didn’t deserve rather than accept the blame that it did deserve.
When madmen in America shoot up schools or movie theaters, Obama blames the weapons they used and calls for gun control. When madmen in the Middle East shoot up American consulates and embassies, he blames movies and calls for film control.
Obama assured the nation that the “folks” responsible would be brought to justice. After three weeks of trying to get through Libyan immigration and dealing with concerns about conducting a criminal investigation in a war zone, the FBI finally made it to Benghazi, strolled around the compound for a few hours, took some pictures and then went home without interviewing any persons of interest.
An independent commission chaired by an Iranian lobbyist whose members were handpicked by Hillary Clinton conducted a review of what went wrong and found that the State Department probably should not have relied on an Islamist militia affiliated with the Muslim Brotherhood for security, especially considering that its members had been going on strike for pay raises.
Four State Department officials resigned voluntarily, which in government lingo means that three of them took administrative leave and the fourth resigned one of his portfolios while keeping the rest. And the media declared that Benghazigate was over at last. Time for everyone to move on and close the book on another one of those Obama successes that up close look a lot like failures.
Three days after unilaterally deciding to go to war in Libya, while insisting on calling it something other than a war, Obama justified his intervention to the American people based on protecting what would shortly become Libya’s most famously infamous city. “We saw regime forces on the outskirts of the city… we knew that if we waited one more day, Benghazi… could suffer a massacre that would have reverberated across the region and stained the conscience of the world.”
But there was no massacre. Nor was there ever going to be one. The only people who were massacred in Benghazi were Americans.
Obama had not kicked off a war because he was genuinely worried about the “700,000 men, women and children who sought their freedom from fear,” but because the fall of Benghazi would have meant the end of the rebellion and the end of the Arab Spring.
The Libyan War was not fought so that the 700,000 men, women and children of Benghazi could go from living under the rule of a totalitarian government to living under the rule of totalitarian militias. That was just an unintended consequence. And it wasn’t the only such unintended consequence as Gaddafi’s Touraeg allies paired up with Al Qaeda to seize half of Mali and Libyan weapons were passed around to terrorist groups like Hamas.
Those unintended consequences came together on September 11 when those militias decided to commemorate the day with a round of attacks against American targets. Ground Zero for their campaign was Benghazi, the city where they were strongest because the heavily armed militias there had been growing fat on protection money. The same militia that attacked the Benghazi mission also provided security for the hospital where Ambassador Stevens was taken after the attack, providing gainful employment to Salafi terrorists from as far away as Iraq and Pakistan.
Obama had gained attention as a critic of the Iraq War, squawking about necessary wars to small crowds of wealthy elderly Marxists from Chicago, but no sooner had he gotten out of Iraq than he was jumping up and down on the diving board and splashing down into Libya to show how much smarter and better he was at fighting unnecessary wars than that ignorant Texan who shot first and nuanced later.
George W. had told the American people that there was a vital American interest in stopping Saddam, from getting his hands on WMDs. Barack H. told the American people that “it was not in our national interest” to let Gaddafi capture Benghazi. What national interest was at stake in keeping Benghazi run by homicidal Islamist militias tied to Al Qaeda will be a lot harder to find than Iraqi WMDs.
Benghazi though, as Obama put it while yukking it up with the media’s favorite liberal clown, was just one of those bumps in the road. The road began when Obama bombed Libya to keep Gaddafi from taking Benghazi. Along the way there were some bumps when American diplomats were forced to flee Benghazi, but the road goes ever on as it meanders through exotic locales such as Timbuktu, now under Al Qaeda control, and Aleppo, only under partial Al Qaeda control.
Obama pulled out of Iraq and Al Qaeda in Iraq showed up in Benghazi. Now it’s moved on to Syria. A year from now it may be in Jordan. The entire Middle East is a war zone now with terrorists and militias moving back and forth to feast on the instability and carve out their own private Benghazis where a man with a beard and a gun can provide protection in exchange for cash, and then take the weekend off to torch an American embassy or two.
This is Obama’s Brave New Middle East, born out of Benghazi, but coming everywhere. Four Americans dead in a single attack is not the scandal of it, but the symptom of it; those deaths are what happens when you tear down every allied government and replace them with mobs of gunmen whose constitution is the Koran and who despise the United States no matter how many bombs and press releases it drops in their defense.
“O brave new world,” Miranda exclaimed in The Template, “That has such people in’t!” Americans in Benghazi were confronted with the Brave New Middle East that Obama had made and the people who now live in it.
December 28, 2012
Video - The Rise of New York City: A Fascinating Look at Manhattan in the 1940s - The Atlantic
NYT Paywall Working Better Than People Expected, But That Doesn't Mean It's Working | Techdirt
December 27, 2012
New York Style Bagel Recipe, The Easy Way
New York Style Bagel Recipe, The Easy Way
New York Style Bagel Recipe, The Easy Way
Ads by Google
Colorful Windows® 8 Smartphone With Exclusive Nokia Apps and Features!
NY Style Bagels
12" BAGELS DECAL sticker fresh bagel shop deli lox ny style brooklyn supplies Current Bid: $9.99 | |
24" BAGELS DECAL sticker fresh bagel shop deli lox ny style brooklyn supplies Current Bid: $14.99 |
Make New York Bakery Style Bagels at Home
New York Bagel Secrets
No fancy rolling or forming techniques, just a VERY simple bagel roll as pretty and tasty as you would buy at any good bakery! Making good quality bagels has long eluded many a home cook, until now. This Bakery-Style Bagel recipe is very easy and yet brings with it the lovely texture and high quality flavor many miss when poaching and baking at home. The outside is crispy, while inside is soft, yet having that "toothy" quality all really good bagels must offer. You may never want to buy a bagel again! Add a schmear of cream cheese and paper thin slices of smoked salmon and this homemade bagel becomes a perfect traditional snack we all crave. The recipe is as simple as simple can be, with results even my Jewish Grandmother couldn't argue with (but be sure, she would totally find something else to complain about).
What You Think Really Does Matter
Which do you like best?
See results without votingWhy is it Called a Bagel Anyway?
It starts as a plump and yeasty dumpling and ends-up as a lovely baked roll. Nothing else has become so wonderfully ingrained in tradition like the trusty bagel. A main-stay in most Jewish homes, yet this hearty bread has reached out and found glory among a variety of cultural menu's worldwide. Like many traditional bakery breads, the Bagel also has a long, romantic history. According to legend, a Viennese baker invented them in 1683 as a tribute to Polish Prince John Soviesky, who had rescued the city from invading Turks. Originally called a "beugal," it was shaped like the prince's stirrup.
Bagel Making Ingredients
About Adding Seasonings To Bagels
*Spice ingredients are optional, this is my own personal favorite bagel recipe that offers a very light caraway seed (rye) flavored bagel. I also usually sprinkle ½ teaspoon of the caraway seed on top of the egg washed bagels before baking them. You can eliminate the caraway and basil, however leave in the garlic and onion powder for a real bakery-style "plain" bagel.
What's in a Bagel
Ingredients:
- 2 packages of rapid rise highly active dry yeast (eliminates the need for a second rise, which saves time in the kitchen and the results are still outstanding)
- 2 cups warm water—about 120°F to 130°F for the highly active yeast. (this is higher than what most yeast calls for, but this is the recommended temperature range printed on the packaging, which works very well in this dough making process)
- 3 TBL sugar
- 3 tsp salt (these are teaspoonsNOT TBL)
- 5½ to 6 cups All-purpose flour,unsifted
- 3 to 4 quarts of water with 2 TBL sugar and 2TBL honey added
- ¼ cup of cornmeal for sprinkling on baking sheets
- 1 tsp *onion powder
- 1 tsp *garlic powder
- 1 TBL *dried basil
- 1 TBL *whole caraway seeds
- 1 egg YOLK beaten with 1 TBL cool water
Bonus Bagel Flavors!
BONUS TIP: For a very onion flavored bagel, add ¾ cup instant toasted onion—as with any seasoning's, add to the yeast mixture along with the sugar and salt. Or sprinkle ½ teaspoon of poppy seedor sesame seed or ¼ teaspooncourse salt on each egg washed glazed bagel before baking them.
Picture-by-Picture Directions: How to Make Bagel Dough
Click thumbnail to view full-sizeMaking Bagels
How to Make Homemade Yeast Bagel Dough
- In a large bowl, dissolve yeast in water. Stir in sugar and salt; gradually mix in 4 cups of the flour. Beat well until it becomes a smooth batter. Mix in about 1¼ cups more flour to make the dough quite stiff.
- Turn the dough out onto a floured board and knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking—this dough should be firmer than with most other yeast breads. Turn the dough over in a greased bowl; cover and let rise in a warm place until it has doubled in size (about 45 minutes).
Make certain when placing the dough for its rise time, that the location is not only warm as advised above, but that no drafts are going to threaten the dough. Drafts can cause a crusty skin to form on any dough during the rise process, which is just bad for any yeasty dough.
Picture-by-Picture Directions: How to Shape, Boil, and Bake Bagels
Click thumbnail to view full-sizeHow to Shape the Dough into a Bagel
Once the Bagel Dough Rises
(None of the fancy rolling or those crazy impossible techniques here, just simply the best and easiest way to get your dough shaped into a lovely bagel for boiling and baking)
- Once the dough is ready, punch it down; knead briefly on a lightly floured surface to release the air, then divide the dough into 18 equal pieces.
- To shape the dough, knead each piece, forming it into a smooth ball. Holding the ball with both hands, poke your thumbs through the center. With one thumb in the hole, work around the perimeter, shaping the bagel like a doughnut, 2½ to 3 inches across. Place the formed bagels on a lightly floured board, cover lightly, and let stand in a warm place until all the dough is shaped accordingly. (There is no need for a second rise when using the highly active rapid rise yeast.)
A New York Bagel Secret Revealed!
How To Boil Bagels
Poaching and Baking Bagels
- Bring water-sugar-honey mixture to a boil in a 5-quart pan; adjust heat to keep it boiling gently.
- Lightly grease a baking sheet and sprinkle with cornmeal -or- place a piece of parchment paper on the baking sheet and sprinkle with the cornmeal.
- Gently lift one bagel at a time and drop it into the poaching water; boil about 4 or 5 at a time. Turn each bagel over every 30 seconds, for a total of 6 minutes boiling time for each bagel.
- Lift the bagels out one at a time with a slotted spatula (I use a rubber fish spatula because of its broad size and long slots), and drain on a clean towel for about 15 seconds (no longer or they will stick to the towel) pat the top dry with the corner of same towel, then place them on the baking sheet.
- Brush each bagel with the egg yolk mixture. Bake in a 400°F oven for approximately 25 to 30 minutes or until well browned and crusty. Cool on a rack. Makes 18 bagels.
Boiled Bagels
Now that your Bagels are boiled, baked and cooled, slather on cream cheese, preserves, peanut butter, or anything else that you have a hankering to try. We place ours in a zip-top bag and keep them in the refrigerator for up to 5 days and they stay very tasty the entire time(make sure they have cooled completely before putting them in the plastic bag or they can get a little mushy from the condensation created by the warm bagels). We then freeze a few in a air-tight sealed bag (seal-a-meal deal) and these will last up to 6 months. Just slice them and pop them in the toaster or under the broiler and eat as you would any fresh bagels.
Let's Eat Our Homemade New York Style Bagels!
Homemade Bagels Timeline Chart
(click column header to sort results)
ACTIVITY | APPROX. TIME (in minutes) |
---|---|
Making yeast mixture | 4 |
Mix flour and yeast to batter stage | 3 |
Mix dough to stiff stage | 3 to 4 |
Turn out and knead dough | 15 to 20 |
Rise dough until doubled in size | 40 to 45 |
Punch down dough after rise & knead lightly | 3 |
Cut into 18 even pieces | 2 |
Form 18 pieces into individual balls | 5 |
Shape 18 pieces into bagels | 9 |
Boil bagels 3 at a time for 6 minutes | 36 (you can increase batch size as long as the pot has room to add the extra bagels) |
Drain each bagel for 10 seconds | 3 |
Brush each with egg wash | 2 |
Bake two batches of 9 | 50 to 60 |
Cool on rack | 15 |
TOTAL COOK TIME: | About 1.5 to 3 hours including rise, boil, and cook times. (The broad time variance is due to increase in boil and bake batch sizes. Baking all 18 in one batch cuts bake time by half. Also, boiling more than 3 bagels at a time reduces this timeline as well. Just remember to make sure the pot is large enough so the bagels have room to move freely with water touching all sides of each bagel. Bagels should not touch other bagels during boiling process for any length of time; bagel bumping is expected) |
Ads by Google
Ship Real bagels anywhere in USA Sent fresh from Bagels Forever,Inc.
Become Debt-Free Without a Loan. Know Your Options. BBB Accredited.
Get a free guide to professional editing & publishing options.
Subscribe to:
Posts (Atom)