eHow
May 20, 2011
Veal is the meat of a calf. Male dairy calves, which do not produce milk, are used for the veal industry. Because the calves are slaughtered young, veal is a tender meat and relatively lean. There are seven major retail cuts of veal: leg (round), sirloin, loin, rib, shoulder, fore shank or hind shank, and breast.
Leg or Round Cuts
Some butchers carry whole legs of veal, but the more common leg cut is the cutlet or scaloppini. Leg meat is sliced and pounded thinly into rounds or cutlets of 1/4-inch to 1/8-inch thickness. Cutlets are typically pan-fried to at least 160 degrees Fahrenheit. Leg meat is also cubed for stew meat, best prepared by braising or stewing in liquid to an internal temperature of 160 degrees Fahrenheit.
Sirloin and Loin Cuts
Veal sirloin is cut into strip steaks and sirloin roasts. Striploin can be sauteed or broiled to 160 degrees Fahrenheit for medium, and sirloin roasts are roasted to 160 degrees Fahrenheit for medium doneness and 170 degrees Fahrenheit for well-done.
Loin cuts include loin chops and tenderloin. Loin chops can be cut into porterhouse or T-bone chops, which are large steaks of tenderloin and short loin. Chops can be braised, pan-fried or broiled to desired doneness of at least 145 degrees Fahrenheit for medium-rare. Tenderloin is the most tender veal cut. Butchers sell it as a whole tenderloin or tenderloin medallions for roasting or pan-frying.
Rib Cuts
Ribs can be cut into standing rib roasts or individual chops. Chops can be purchased bone-in or as boneless rib-eyes, and are typically about 1 inch thick. Rib roasts are best prepared dry-roasted to 160 degrees Fahrenheit. Chops can be grilled or broiled to desired doneness.
Shoulder Cuts
Shoulder or chuck is cut into shoulder roasts or blade steaks. Shoulder roasts, 2 lbs. to 3 lbs., are perfect for braising and roasting on low heat. Blade steaks are relatively thin cuts and can be grilled or broiled to 145 degrees Fahrenheit to 170 degrees Fahrenheit.
Shank Cuts
Veal shanks are also called osso bucco. The veal shank is a flavorful cut with a marrow-filled bone. Osso bucco is somewhat tough, so it is best prepared by slow braising. Cooked low and slow, the marrow melts and adds a rich flavor to the braising liquid.
Breast Cuts
Veal breasts are large cuts, ranging from 2 lbs. to almost 5 lbs.. The veal breast, unlike poultry, is not a tender cut, and is best braised over low heat.
References
USDA: Veal From Farm to Table
Strauss Brands Incorporated: Osso Bucco, Veal Cutlets and More
Monday, June 13, 2011
What Are the Chemicals in Ivory Dish Liquid?
eHow
May 19, 2011
Proctor & Gamble, which produces Ivory products, claims to use gentle ingredients in its cleaning products, but the company does not list the ingredients for Ivory dish liquid on the packaging. Whether you are concerned about allergens and irritants or a cleaning product's effect on the environment, it is helpful to know a product's chemical ingredients and their purposes.
Ingredients in Ivory Dish Liquid
Proctor & Gamble puts the following ingredients in its Ivory dish liquid: water, sodium lauryl sulfate, sodium laureth sulfate, alkyl dimethyl amine oxide, sodium choloride, PPG-26, cyclohexanediamine, phenoxyethanol, methylisothiazolinone and fragrance. The ingredients in Ivory dish liquid have one of four purposes -- they are processing aids, cleaning agents, preservatives or fragrances.
Processing Aids
The processing aids are water, sodium chloride, PPG-26, cyclohexanediamine and phenoxyethanol. Water is the foundation of the solution, and the other ingredients are chemical. Processing aids provide the physical characteristics of the detergent, like proper pour, viscosity, stability and uniform density. Sodium chloride, commonly known as table salt, is a viscosity-increasing agent. It has no effect on the cleaning power of detergent, but thickens the solution. PPG-26 is a lubricant and penetrating agent. It is considered a cosmetic additive, and the ingredient behind Ivory's claim to be gentle on hands. Cyclohexanediamine is a solvent, much like water, used to break down food and grease on dishes. Phenoxyethanol is a solvent and a preservative used in cosmetics. In 2008, the U.S. Food and Drug Administration warned consumers of a risk of respiratory distress in infants exposed to a product containing phenoxyethanol. Although the chemical should be washed away in the dishwashing process, products containing phenoxyethanol should always be kept out of reach of children.
Cleaning Agents
Cleaning agents in Ivory dish soap include sodium lauryl sulfate, sodium laureth sulfate and alkyl dimethyl amine oxide. Cleaning agents, or surfactants, interact with a liquid and solid to break their bond, allowing the food to be removed from your dishes. Sodium lauryl sulfate and sodium laureth sulfate are lathering agents. They produce the bubbles that indicate a detergent's cleaning power. Both are irritants; if dish liquid comes in contact with your eyes, flush immediately with clean water. Alkyl dimethyl amine oxide is a thickener and foam booster.
Preservatives and Fragrance
Preservatives are used in cleaning and cosmetic products to protect against the natural effects of aging on the product itself. Discoloration, separation and bacterial growth can occur in products over time, and preservatives delay those processes. In Ivory dish liquid, methylisothiazolinone is used primarily to stave off bacterial growth. Methylisothiazolinone was once suspected to be a neurotoxin, causing cell damage, but testing by regulatory agencies has shown the product to be safe for humans. Fragrance refers to a number of natural and chemical ingredients that add scent to products. Certain fragrances can irritate sensitive skin and the nose and throat if inhaled.
References
Proctor & Gamble: Ivory Dish Liquid Ingredients
FDA: FDA Warns Consumers Against Using Mommy's Bliss
Canadian Consumer Specialty Products Association: Soaps and Detergents
May 19, 2011
Proctor & Gamble, which produces Ivory products, claims to use gentle ingredients in its cleaning products, but the company does not list the ingredients for Ivory dish liquid on the packaging. Whether you are concerned about allergens and irritants or a cleaning product's effect on the environment, it is helpful to know a product's chemical ingredients and their purposes.
Ingredients in Ivory Dish Liquid
Proctor & Gamble puts the following ingredients in its Ivory dish liquid: water, sodium lauryl sulfate, sodium laureth sulfate, alkyl dimethyl amine oxide, sodium choloride, PPG-26, cyclohexanediamine, phenoxyethanol, methylisothiazolinone and fragrance. The ingredients in Ivory dish liquid have one of four purposes -- they are processing aids, cleaning agents, preservatives or fragrances.
Processing Aids
The processing aids are water, sodium chloride, PPG-26, cyclohexanediamine and phenoxyethanol. Water is the foundation of the solution, and the other ingredients are chemical. Processing aids provide the physical characteristics of the detergent, like proper pour, viscosity, stability and uniform density. Sodium chloride, commonly known as table salt, is a viscosity-increasing agent. It has no effect on the cleaning power of detergent, but thickens the solution. PPG-26 is a lubricant and penetrating agent. It is considered a cosmetic additive, and the ingredient behind Ivory's claim to be gentle on hands. Cyclohexanediamine is a solvent, much like water, used to break down food and grease on dishes. Phenoxyethanol is a solvent and a preservative used in cosmetics. In 2008, the U.S. Food and Drug Administration warned consumers of a risk of respiratory distress in infants exposed to a product containing phenoxyethanol. Although the chemical should be washed away in the dishwashing process, products containing phenoxyethanol should always be kept out of reach of children.
Cleaning Agents
Cleaning agents in Ivory dish soap include sodium lauryl sulfate, sodium laureth sulfate and alkyl dimethyl amine oxide. Cleaning agents, or surfactants, interact with a liquid and solid to break their bond, allowing the food to be removed from your dishes. Sodium lauryl sulfate and sodium laureth sulfate are lathering agents. They produce the bubbles that indicate a detergent's cleaning power. Both are irritants; if dish liquid comes in contact with your eyes, flush immediately with clean water. Alkyl dimethyl amine oxide is a thickener and foam booster.
Preservatives and Fragrance
Preservatives are used in cleaning and cosmetic products to protect against the natural effects of aging on the product itself. Discoloration, separation and bacterial growth can occur in products over time, and preservatives delay those processes. In Ivory dish liquid, methylisothiazolinone is used primarily to stave off bacterial growth. Methylisothiazolinone was once suspected to be a neurotoxin, causing cell damage, but testing by regulatory agencies has shown the product to be safe for humans. Fragrance refers to a number of natural and chemical ingredients that add scent to products. Certain fragrances can irritate sensitive skin and the nose and throat if inhaled.
References
Proctor & Gamble: Ivory Dish Liquid Ingredients
FDA: FDA Warns Consumers Against Using Mommy's Bliss
Canadian Consumer Specialty Products Association: Soaps and Detergents
What Are Folgers Instant Coffee Granules?
eHow
May 18, 2011
The popularity of café chains and innovations in home-brewed gourmet coffee have boomed over the last couple of decades. Still, instant coffee, invented in 1901, remains a standard convenience in many homes. Making instant coffee is as easy as adding hot water or milk to granules or crystals without the hassle of waiting for a machine to brew and percolate. So what makes instant coffee instant?
What Is Instant Coffee?
Instant coffee can be found in any grocery store, often in a jar or tin, and resembles a finely ground coffee. By adding the proper amount of hot water or milk, instant coffee can be made quickly and easily. Regular coffee beans are minimally processed -- roasted, ground and brewed into coffee. Instant coffee granules, on the other hand, require processing to produce their convenient brew. Instant coffee is manufactured one of two ways.
Freeze-Drying
Freeze-drying involves brewing traditional coffee beans and freezing the coffee in slabs. The ice crystals are then drawn off by a vacuum -- not evaporated with heat -- to maintain a robust coffee flavor. After removing the frozen liquid, the remaining solid is an instant coffee granule, ready to be reconstituted with hot water or milk.
Spray-Drying
The more common method, spray-drying, is less expensive, but more damaging to the coffee flavor and aroma. Coffee is brewed and concentrated before applying intense heat to dehydrate the coffee into hollow crystals. The crystals are ready to be reconstituted, but the flavor is inferior to regular coffee beans and freeze-dried instant coffee. Spray-dried instant coffees are sometimes labeled “agglomerated,” meaning they are made to clump to resemble freshly ground coffee beans.
Instant Coffee Varieties
Most national coffee brands, including Folgers, produce an instant variety as well. Like regular coffee grounds, instant coffees come in several varieties, including decaffeinated, French roast and 100 percent Colombian, as well as flavors like vanilla and hazelnut.
References
"The New York Times"; Instant Coffee, Three Ways; Melissa Clark; 2000
“A Dictionary of Food and Nutrition”; Coffee; David A. Bender; 2005
May 18, 2011
The popularity of café chains and innovations in home-brewed gourmet coffee have boomed over the last couple of decades. Still, instant coffee, invented in 1901, remains a standard convenience in many homes. Making instant coffee is as easy as adding hot water or milk to granules or crystals without the hassle of waiting for a machine to brew and percolate. So what makes instant coffee instant?
What Is Instant Coffee?
Instant coffee can be found in any grocery store, often in a jar or tin, and resembles a finely ground coffee. By adding the proper amount of hot water or milk, instant coffee can be made quickly and easily. Regular coffee beans are minimally processed -- roasted, ground and brewed into coffee. Instant coffee granules, on the other hand, require processing to produce their convenient brew. Instant coffee is manufactured one of two ways.
Freeze-Drying
Freeze-drying involves brewing traditional coffee beans and freezing the coffee in slabs. The ice crystals are then drawn off by a vacuum -- not evaporated with heat -- to maintain a robust coffee flavor. After removing the frozen liquid, the remaining solid is an instant coffee granule, ready to be reconstituted with hot water or milk.
Spray-Drying
The more common method, spray-drying, is less expensive, but more damaging to the coffee flavor and aroma. Coffee is brewed and concentrated before applying intense heat to dehydrate the coffee into hollow crystals. The crystals are ready to be reconstituted, but the flavor is inferior to regular coffee beans and freeze-dried instant coffee. Spray-dried instant coffees are sometimes labeled “agglomerated,” meaning they are made to clump to resemble freshly ground coffee beans.
Instant Coffee Varieties
Most national coffee brands, including Folgers, produce an instant variety as well. Like regular coffee grounds, instant coffees come in several varieties, including decaffeinated, French roast and 100 percent Colombian, as well as flavors like vanilla and hazelnut.
References
"The New York Times"; Instant Coffee, Three Ways; Melissa Clark; 2000
“A Dictionary of Food and Nutrition”; Coffee; David A. Bender; 2005
What Part of the Leek Do I Cook?
eHow
May 17, 2011
Leeks are a milder cousin of the onion. They resemble the smaller green onion, with long leaves on top and short roots on the bottom. In short, the white and light green parts of the leek are edible, but cooking with leeks takes some preparation.
Choosing Leeks
Selecting the freshest leeks ensures the best-tasting dishes. Choose small to medium-size leeks with long, white stalks. The dark green leaves should be firm, crisp and free of spots or blemishes, and a small amount of hairy roots should remain. Avoid yellowed or dry roots and wilted leaves and stalks. Like many root vegetables, leeks thrive in cooler temperatures. Peak season for leeks is September through December.
Cleaning Leeks
The tender, light green and white parts of the leek are used for cooking. The dark green leaves are tough and should be discarded. Before washing, remove the roots as well. Because leeks are root vegetables that grow largely underground, they often come to you with a fair amount of grit in the leaves. They must be rinsed thoroughly to remove the sand. If the recipe calls for whole leeks (e.g., braised leeks), run the leeks under cold water, gently separating the leaves with your hands. For a more thorough cleaning, cut the leek in half lengthwise. Rinse them for several minutes to be sure all the grit is removed. If the recipe calls for sliced leeks (e.g., potato leek soup), slice the leeks to the desired thickness. Fill a large, deep bowl with cold water and submerge the sliced leeks. Stir the leeks with your hands in the bowl, allowing the grit to fall to the bottom. Remove the leeks and pat dry. If you do not plan to use the leeks immediately, refrigerate them in a plastic bag for up to five days.
Cooking with Leeks
Leeks are a mild onion with a subtle, garlic-like flavor. Unlike green onions, they are not often eaten raw. When cooked, leeks are a healthful addition to any recipe that calls for onions or as a vegetable side dish or entrée.
Classic Leek Dishes
Potato leek soup is a classic dish of cream, potatoes and garlicky leeks. In a large saucepan, melt 3 tbsp. of unsalted butter. Add 1 lb. of sliced leeks and sweat them with a pinch of salt over medium heat. Reduce the heat to medium-low and cook until the leeks are tender, about 25 minutes. Add three small, diced Yukon Gold potatoes and 1 qt. of vegetable broth and bring to a boil. Reduce the heat to low, cover and simmer for about 45 minutes. When the potatoes are tender, turn off the heat. Puree the soup with an immersion blender, or carefully transfer to a blender in batches. Stir in 1 cup each of heavy cream and buttermilk and salt and pepper to taste. Garnish with fresh chives.
Braised leeks are a sophisticated vegetable side dish. Leeks are halved and cooked slowly in a flavorful broth. Remove the green leaves and the hairy roots of four to six medium-size leeks, leaving the bottom of the leeks intact. Halve them lengthwise so the leaves stay together, and rinse the leeks thoroughly. Melt 3 tbsp. to 4 tbsp. of butter in a large sauté pan over medium-high heat until it foams and reduce heat to medium. Add one minced garlic clove and the leeks, sliced-side down in a single layer. Brown for one to two minutes on each side, sprinkling with salt. Return the cut side down, sprinkle with 1 tsp. of sugar and 2 tsp. of thyme, and add 1 cup of white wine or vegetable stock and a bay leaf. Bring to a simmer, cover and cook for 35 to 45 minutes over medium-low heat. When the leeks are tender, remove the lid and bring the broth to a boil until reduced by half. Garnish with fresh parsley.
References
Williams-Sonoma: All About Leeks
FarmFresh.org: Leeks
Food Network: Leek Potato Soup
Simply Recipes: Braised Leeks
May 17, 2011
Leeks are a milder cousin of the onion. They resemble the smaller green onion, with long leaves on top and short roots on the bottom. In short, the white and light green parts of the leek are edible, but cooking with leeks takes some preparation.
Choosing Leeks
Selecting the freshest leeks ensures the best-tasting dishes. Choose small to medium-size leeks with long, white stalks. The dark green leaves should be firm, crisp and free of spots or blemishes, and a small amount of hairy roots should remain. Avoid yellowed or dry roots and wilted leaves and stalks. Like many root vegetables, leeks thrive in cooler temperatures. Peak season for leeks is September through December.
Cleaning Leeks
The tender, light green and white parts of the leek are used for cooking. The dark green leaves are tough and should be discarded. Before washing, remove the roots as well. Because leeks are root vegetables that grow largely underground, they often come to you with a fair amount of grit in the leaves. They must be rinsed thoroughly to remove the sand. If the recipe calls for whole leeks (e.g., braised leeks), run the leeks under cold water, gently separating the leaves with your hands. For a more thorough cleaning, cut the leek in half lengthwise. Rinse them for several minutes to be sure all the grit is removed. If the recipe calls for sliced leeks (e.g., potato leek soup), slice the leeks to the desired thickness. Fill a large, deep bowl with cold water and submerge the sliced leeks. Stir the leeks with your hands in the bowl, allowing the grit to fall to the bottom. Remove the leeks and pat dry. If you do not plan to use the leeks immediately, refrigerate them in a plastic bag for up to five days.
Cooking with Leeks
Leeks are a mild onion with a subtle, garlic-like flavor. Unlike green onions, they are not often eaten raw. When cooked, leeks are a healthful addition to any recipe that calls for onions or as a vegetable side dish or entrée.
Classic Leek Dishes
Potato leek soup is a classic dish of cream, potatoes and garlicky leeks. In a large saucepan, melt 3 tbsp. of unsalted butter. Add 1 lb. of sliced leeks and sweat them with a pinch of salt over medium heat. Reduce the heat to medium-low and cook until the leeks are tender, about 25 minutes. Add three small, diced Yukon Gold potatoes and 1 qt. of vegetable broth and bring to a boil. Reduce the heat to low, cover and simmer for about 45 minutes. When the potatoes are tender, turn off the heat. Puree the soup with an immersion blender, or carefully transfer to a blender in batches. Stir in 1 cup each of heavy cream and buttermilk and salt and pepper to taste. Garnish with fresh chives.
Braised leeks are a sophisticated vegetable side dish. Leeks are halved and cooked slowly in a flavorful broth. Remove the green leaves and the hairy roots of four to six medium-size leeks, leaving the bottom of the leeks intact. Halve them lengthwise so the leaves stay together, and rinse the leeks thoroughly. Melt 3 tbsp. to 4 tbsp. of butter in a large sauté pan over medium-high heat until it foams and reduce heat to medium. Add one minced garlic clove and the leeks, sliced-side down in a single layer. Brown for one to two minutes on each side, sprinkling with salt. Return the cut side down, sprinkle with 1 tsp. of sugar and 2 tsp. of thyme, and add 1 cup of white wine or vegetable stock and a bay leaf. Bring to a simmer, cover and cook for 35 to 45 minutes over medium-low heat. When the leeks are tender, remove the lid and bring the broth to a boil until reduced by half. Garnish with fresh parsley.
References
Williams-Sonoma: All About Leeks
FarmFresh.org: Leeks
Food Network: Leek Potato Soup
Simply Recipes: Braised Leeks
A Substitute for Crushed Tomatoes in Tomato Sauce
eHow
May 16, 2011
Recipes for tomato sauce often call for crushed tomatoes, but the type of tomato you use is a matter of taste. Most canned tomato products, as well as fresh tomatoes, make great tomato sauces. The differences in texture and flavor derive from the tomatoes used and sauce recipes can be easily altered to fit your tastes or the contents of your pantry.
Chunky Sauces
Recipes that call for crushed tomatoes are often meant to be chunky with large pieces of tomato throughout. There are several tomato products that achieve a similar texture. Whole tomatoes, sometimes labeled San Marzano tomatoes, can be crushed in the can, giving the same consistency of a canned crushed tomato. Many Italian cooks prefer San Marzanos to other varieties because of their firm flesh and few seeds, making them ideal for rich sauces. Canned diced tomatoes can also be crushed for sauces, but tend to be more watery than San Marzanos, resulting in a loose sauce. Stewed tomatoes are often used in chili. They are seasoned, sometimes with chili peppers, and come whole or in large pieces. For the freshest sauce, crush whole, fresh tomatoes. For a richer sauce, remove the seed pods. If the skin is too fibrous, peel the tomatoes before crushing with your hands or with a potato masher.
Smooth Sauces
Crushed tomatoes and their substitutes yield sauces with chunks of tomatoes. For a smoother sauce, use canned tomato sauce. Unlike prepared spaghetti sauces, canned tomato sauce should list only tomatoes in the ingredients. Whole, diced, stewed, fresh and crushed tomatoes can all be pureed in a blender or food processor for a smooth, uniform sauce as well. Tomato paste is found in small cans or tubes and can be used as a tomato substitute. Tomato paste, unlike other canned tomato products, is highly concentrated. Only a small amount is needed for robust tomato flavor, so tomato paste should be diluted with other tomato products, beef broth or other liquid for sauce.
Tomato Sauce Recipe
San Marzano tomatoes are preferred by many chefs for making marinara sauces. To make a marinara from whole canned tomatoes or other canned tomato product, blend four 28-oz. cans of tomatoes to desired smoothness, or crush with your hands for a chunky sauce. In a large saucepan, sauté 4 tbsp. of minced garlic in 4 tbsp. of olive oil over medium heat. Add 1 tbsp. each of fresh minced basil and Italian flat-leaf parsley and red pepper flakes to taste. Cook for one minute and add the blended or crushed tomatoes. Season with salt, pepper and a bit of sugar if desired. Bring the sauce to a boil, and reduce to a simmer for 15 minutes.
Cooking with Fresh Tomatoes
Fresh tomatoes tend to reach their peak growing season in mid- to late-summer in the United States, though various regions experience growth as early as February and as late as November. The ripest in-season tomatoes are ideal for sweet, fresh sauces, but even imperfect tomatoes can be seasoned and cooked down into delectable sauces. At the peak of the season, use sweet, thoroughly ripe tomatoes for raw sauces. Seed and dice tomatoes and toss with extra virgin olive oil, fresh herbs, salt and pepper. Serve over warm pasta, as bruschetta on toast or with grilled meats and vegetables. Lightly cooking ripe tomatoes brings out their sweetness and gives a slightly caramelized depth of flavor. Saute and simmer with garlic, herbs and diced onion until just slightly thickened and serve over pasta or grilled meats and vegetables. For tomatoes that are not quite in season, simmering low and slow can yield a sweet, rich sauce that disguises any imperfections in the tomatoes. Seed fresh tomatoes and simmer for hours or days, depending on the thickness and caramelization desired. The long cooking time will break down the fibrous skin. Add seasonings to taste and serve as a pasta sauce, pizza sauce or over a variety of dishes. Freeze the cooked sauce in batches to defrost and enjoy until the next tomato season rolls around.
References
"The Guardian": Red Alert: Tomato Recipes
Cook-Italian.com: San Marzano Tomato Marinara Sauce Recipe
Tomato Fest: Tomato Growing Zone Maps
Allrecipes.com: Homemade Tomato Sauce
May 16, 2011
Recipes for tomato sauce often call for crushed tomatoes, but the type of tomato you use is a matter of taste. Most canned tomato products, as well as fresh tomatoes, make great tomato sauces. The differences in texture and flavor derive from the tomatoes used and sauce recipes can be easily altered to fit your tastes or the contents of your pantry.
Chunky Sauces
Recipes that call for crushed tomatoes are often meant to be chunky with large pieces of tomato throughout. There are several tomato products that achieve a similar texture. Whole tomatoes, sometimes labeled San Marzano tomatoes, can be crushed in the can, giving the same consistency of a canned crushed tomato. Many Italian cooks prefer San Marzanos to other varieties because of their firm flesh and few seeds, making them ideal for rich sauces. Canned diced tomatoes can also be crushed for sauces, but tend to be more watery than San Marzanos, resulting in a loose sauce. Stewed tomatoes are often used in chili. They are seasoned, sometimes with chili peppers, and come whole or in large pieces. For the freshest sauce, crush whole, fresh tomatoes. For a richer sauce, remove the seed pods. If the skin is too fibrous, peel the tomatoes before crushing with your hands or with a potato masher.
Smooth Sauces
Crushed tomatoes and their substitutes yield sauces with chunks of tomatoes. For a smoother sauce, use canned tomato sauce. Unlike prepared spaghetti sauces, canned tomato sauce should list only tomatoes in the ingredients. Whole, diced, stewed, fresh and crushed tomatoes can all be pureed in a blender or food processor for a smooth, uniform sauce as well. Tomato paste is found in small cans or tubes and can be used as a tomato substitute. Tomato paste, unlike other canned tomato products, is highly concentrated. Only a small amount is needed for robust tomato flavor, so tomato paste should be diluted with other tomato products, beef broth or other liquid for sauce.
Tomato Sauce Recipe
San Marzano tomatoes are preferred by many chefs for making marinara sauces. To make a marinara from whole canned tomatoes or other canned tomato product, blend four 28-oz. cans of tomatoes to desired smoothness, or crush with your hands for a chunky sauce. In a large saucepan, sauté 4 tbsp. of minced garlic in 4 tbsp. of olive oil over medium heat. Add 1 tbsp. each of fresh minced basil and Italian flat-leaf parsley and red pepper flakes to taste. Cook for one minute and add the blended or crushed tomatoes. Season with salt, pepper and a bit of sugar if desired. Bring the sauce to a boil, and reduce to a simmer for 15 minutes.
Cooking with Fresh Tomatoes
Fresh tomatoes tend to reach their peak growing season in mid- to late-summer in the United States, though various regions experience growth as early as February and as late as November. The ripest in-season tomatoes are ideal for sweet, fresh sauces, but even imperfect tomatoes can be seasoned and cooked down into delectable sauces. At the peak of the season, use sweet, thoroughly ripe tomatoes for raw sauces. Seed and dice tomatoes and toss with extra virgin olive oil, fresh herbs, salt and pepper. Serve over warm pasta, as bruschetta on toast or with grilled meats and vegetables. Lightly cooking ripe tomatoes brings out their sweetness and gives a slightly caramelized depth of flavor. Saute and simmer with garlic, herbs and diced onion until just slightly thickened and serve over pasta or grilled meats and vegetables. For tomatoes that are not quite in season, simmering low and slow can yield a sweet, rich sauce that disguises any imperfections in the tomatoes. Seed fresh tomatoes and simmer for hours or days, depending on the thickness and caramelization desired. The long cooking time will break down the fibrous skin. Add seasonings to taste and serve as a pasta sauce, pizza sauce or over a variety of dishes. Freeze the cooked sauce in batches to defrost and enjoy until the next tomato season rolls around.
References
"The Guardian": Red Alert: Tomato Recipes
Cook-Italian.com: San Marzano Tomato Marinara Sauce Recipe
Tomato Fest: Tomato Growing Zone Maps
Allrecipes.com: Homemade Tomato Sauce
Five Approaches to Qualitative Research
eHow
May 16, 2011
The approach to qualitative research is twofold: A theoretical framework to direct your research and a methodology to execute the study must be chosen. A theoretical lens should, theoretically, flow naturally from your views of the world, but it is not always so easy to choose a theory. There are various approaches to qualitative research; the first step is choosing a theoretical tradition.
The Interpretive Traditions
The interpretive traditions of research are based on the idea that human interpretation is the starting point for understanding the social world. Interpretivists hold that reality is constructed of human experiences, and observing those experiences is how we expand our knowledge of social phenomena. Hermeneutics is another interpretive tradition, which involves the study and interpretation of texts. It is not simply a textual analysis, but encompasses an understanding of the context in which the piece was written. Texts are treated as artifacts of human experience. Another interpretive tradition dramaturgy examines how people present themselves, as if on a stage. According to this school of thought, the front stage is the self people portray to others, and the backstage is their authentic self. Social roles are carefully scripted and rehearsed to maintain an image. The methodology of ethnography is the study of cultures. Researchers come to an understanding of cultures by “going native,” or immersing themselves in a society to observe rituals, traditions and interactions. Ethnographers are encouraged to be culturally relative.
Traditions of Deep Structure
A structuralist approach uses the idea that knowledge of all social phenomena is based on acquiring an understanding of deep structural foundations of cultural knowledge. Semiology makes use of signs as vehicles for meaning. A sign makes reference to an aspect of reality we want to communicate. Meanings of signs are based on the culture they exist in. Structuralism is a way of codifying signs so they are understood across cultures.
Critical Traditions
Critical theories examine social institutions through the lenses of power, domination and conflict. They critique society and often propose methods for change. Critical theory was born out of societal “despair and disappointment,” stemming from fascism, socialism and capitalism. Critical theorists examine the social conditions of consumer-driven societies. Historical materialism is a critical theory that studies the connection between social justice and the distribution of wealth. Material wealth is seen as requisite for social power, and class struggle historically results. Much like Marxism, historical materialism examines how work has become the primary source of identity. Feminism is another critical tradition that explores equality, or lack thereof, among all people. It is not limited to sex and gender studies; feminist ideology seeks inclusion of the disenfranchised based on race, age, wealth, and so on.
Traditions of the "Post"
The “post” traditions offer radical critiques of modern Western thinking on the whole from both within and outside of the frame of the Western experience. They are called “post” because, as intellectual traditions, they occurred after, and as a critique of, societal movements like modernity, structuralism or colonialism. Postmodernism challenges the ideals of the Enlightenment, namely rationality, individualism and progress. Much like postmodern art, postmodern theory does not conform to the conventions or priniciples of traditional research. Postcolonialism unpacks the Western tradition of imperialism. Understanding of society comes from knowledge of the West's history with others and its systematic disenfranchisement of colonized cultures.
References
“Crafting Qualitative Research”; Pushkala Prasad; 2005
“Theoretical Frameworks in Qualitative Research”; Vincent A. Anfara, et al.; 2006
May 16, 2011
The approach to qualitative research is twofold: A theoretical framework to direct your research and a methodology to execute the study must be chosen. A theoretical lens should, theoretically, flow naturally from your views of the world, but it is not always so easy to choose a theory. There are various approaches to qualitative research; the first step is choosing a theoretical tradition.
The Interpretive Traditions
The interpretive traditions of research are based on the idea that human interpretation is the starting point for understanding the social world. Interpretivists hold that reality is constructed of human experiences, and observing those experiences is how we expand our knowledge of social phenomena. Hermeneutics is another interpretive tradition, which involves the study and interpretation of texts. It is not simply a textual analysis, but encompasses an understanding of the context in which the piece was written. Texts are treated as artifacts of human experience. Another interpretive tradition dramaturgy examines how people present themselves, as if on a stage. According to this school of thought, the front stage is the self people portray to others, and the backstage is their authentic self. Social roles are carefully scripted and rehearsed to maintain an image. The methodology of ethnography is the study of cultures. Researchers come to an understanding of cultures by “going native,” or immersing themselves in a society to observe rituals, traditions and interactions. Ethnographers are encouraged to be culturally relative.
Traditions of Deep Structure
A structuralist approach uses the idea that knowledge of all social phenomena is based on acquiring an understanding of deep structural foundations of cultural knowledge. Semiology makes use of signs as vehicles for meaning. A sign makes reference to an aspect of reality we want to communicate. Meanings of signs are based on the culture they exist in. Structuralism is a way of codifying signs so they are understood across cultures.
Critical Traditions
Critical theories examine social institutions through the lenses of power, domination and conflict. They critique society and often propose methods for change. Critical theory was born out of societal “despair and disappointment,” stemming from fascism, socialism and capitalism. Critical theorists examine the social conditions of consumer-driven societies. Historical materialism is a critical theory that studies the connection between social justice and the distribution of wealth. Material wealth is seen as requisite for social power, and class struggle historically results. Much like Marxism, historical materialism examines how work has become the primary source of identity. Feminism is another critical tradition that explores equality, or lack thereof, among all people. It is not limited to sex and gender studies; feminist ideology seeks inclusion of the disenfranchised based on race, age, wealth, and so on.
Traditions of the "Post"
The “post” traditions offer radical critiques of modern Western thinking on the whole from both within and outside of the frame of the Western experience. They are called “post” because, as intellectual traditions, they occurred after, and as a critique of, societal movements like modernity, structuralism or colonialism. Postmodernism challenges the ideals of the Enlightenment, namely rationality, individualism and progress. Much like postmodern art, postmodern theory does not conform to the conventions or priniciples of traditional research. Postcolonialism unpacks the Western tradition of imperialism. Understanding of society comes from knowledge of the West's history with others and its systematic disenfranchisement of colonized cultures.
References
“Crafting Qualitative Research”; Pushkala Prasad; 2005
“Theoretical Frameworks in Qualitative Research”; Vincent A. Anfara, et al.; 2006
Gnocchi Sauce Ideas
eHow
May 13, 2011
Gnocchi is a small dumpling often used in Italian cooking. It is made from semolina flour like pasta, or with potatoes. Gnocchi is similar to short pasta, but its robust, thick shape allows gnocchi to stand up to hearty sauces. It is served hot or cold, sweet or savory. This versatile pasta lends itself to endless creative dishes with various sauces.
Hot Dishes
Gnocchi can be topped with any traditional pasta sauce: bolognese, alfredo and brown butter are all suitable companions for the small dumplings. For a change of pace, try adding roasted red peppers to garlic and onions sauteed in olive oil. Blend the mixture in a food processor, toss with cooked gnocchi and garnish with shaved Parmesan and fresh basil.
Alternatively, gnocchi can be a vehicle for hearty meat sauces, like goulash. Brown ground chicken or beef and sauteé with garlic, onions, peppers and mushrooms. Add tomato sauce and smoked paprika, and simmer to reduce. Stir in sour cream and serve over cooked gnocchi.
Cold Dishes
Gnocchi can also be served cold as a pasta salad. Be sure to rinse cooked gnocchi in cold water before adding other ingredients. Toss cooked and cooled gnocchi with pesto, a raw sauce made of fresh basil, pine nuts, Parmesan and olive oil. Add cherry tomatoes and bocconcini, or mini mozzarella balls.
For a Greek-inspired gnocchi salad, add flaked tuna, sliced black olives, diced tomatoes and diced cucumbers to cooked, cooled gnocchi. Toss with a lemon vinaigrette, and garnish with fresh mint.
Sweet Dishes
Some recipes use gnocchi as a pastry dough. Mario Batali's Gnocchi di Susine calls for filling rolled-out gnocchi with fresh quartered plums. Boil the gnocchi and toss with melted butter, breadcrumbs and cinnamon.
Chocolate-filled gnocchi is a decadent dessert. Roll out walnut-size balls of gnocchi dough into small disks. Tuck a small amount of chocolate chips in the center and form a tight, seamless package. Boil in a large pot for about 90 seconds after the gnocchi rise to the surface. Serve them simply rolled in sugar or with a raspberry sauce.
Tips for Cooking Gnocchi
Gnocchi is sold in many grocery stores, but making your own gnocchi is easier than making other pastas. Potato gnocchi is the most traditional. Bake 1 lb. of russet potatoes until quite soft. Remove the skins and pass the potatoes through a food mill or ricer, or grate with a box grater. Make a mound of about 2 cups of grated potato and form a well in the center. Add three egg yolks, salt and nutmeg. Combine well with hands. Add ½ cup flour and press the mixture together until a firm ball forms. Roll out the dough and cut or roll small gnocchi. To cook gnocchi, boil in a large pot for about 90 seconds after they rise to the surface.
References
“Pasta”; Jane Price; 2008
Food Network; Chicken and Mushroom Goulash with Gnocchi; Rachael Ray
Food Network; Plum Gnocchi: Gnocchi di Susine; Mario Batali; 2001
Food Network; Potato Gnocchi; Michael Chiarello
May 13, 2011
Gnocchi is a small dumpling often used in Italian cooking. It is made from semolina flour like pasta, or with potatoes. Gnocchi is similar to short pasta, but its robust, thick shape allows gnocchi to stand up to hearty sauces. It is served hot or cold, sweet or savory. This versatile pasta lends itself to endless creative dishes with various sauces.
Hot Dishes
Gnocchi can be topped with any traditional pasta sauce: bolognese, alfredo and brown butter are all suitable companions for the small dumplings. For a change of pace, try adding roasted red peppers to garlic and onions sauteed in olive oil. Blend the mixture in a food processor, toss with cooked gnocchi and garnish with shaved Parmesan and fresh basil.
Alternatively, gnocchi can be a vehicle for hearty meat sauces, like goulash. Brown ground chicken or beef and sauteé with garlic, onions, peppers and mushrooms. Add tomato sauce and smoked paprika, and simmer to reduce. Stir in sour cream and serve over cooked gnocchi.
Cold Dishes
Gnocchi can also be served cold as a pasta salad. Be sure to rinse cooked gnocchi in cold water before adding other ingredients. Toss cooked and cooled gnocchi with pesto, a raw sauce made of fresh basil, pine nuts, Parmesan and olive oil. Add cherry tomatoes and bocconcini, or mini mozzarella balls.
For a Greek-inspired gnocchi salad, add flaked tuna, sliced black olives, diced tomatoes and diced cucumbers to cooked, cooled gnocchi. Toss with a lemon vinaigrette, and garnish with fresh mint.
Sweet Dishes
Some recipes use gnocchi as a pastry dough. Mario Batali's Gnocchi di Susine calls for filling rolled-out gnocchi with fresh quartered plums. Boil the gnocchi and toss with melted butter, breadcrumbs and cinnamon.
Chocolate-filled gnocchi is a decadent dessert. Roll out walnut-size balls of gnocchi dough into small disks. Tuck a small amount of chocolate chips in the center and form a tight, seamless package. Boil in a large pot for about 90 seconds after the gnocchi rise to the surface. Serve them simply rolled in sugar or with a raspberry sauce.
Tips for Cooking Gnocchi
Gnocchi is sold in many grocery stores, but making your own gnocchi is easier than making other pastas. Potato gnocchi is the most traditional. Bake 1 lb. of russet potatoes until quite soft. Remove the skins and pass the potatoes through a food mill or ricer, or grate with a box grater. Make a mound of about 2 cups of grated potato and form a well in the center. Add three egg yolks, salt and nutmeg. Combine well with hands. Add ½ cup flour and press the mixture together until a firm ball forms. Roll out the dough and cut or roll small gnocchi. To cook gnocchi, boil in a large pot for about 90 seconds after they rise to the surface.
References
“Pasta”; Jane Price; 2008
Food Network; Chicken and Mushroom Goulash with Gnocchi; Rachael Ray
Food Network; Plum Gnocchi: Gnocchi di Susine; Mario Batali; 2001
Food Network; Potato Gnocchi; Michael Chiarello
Wednesday, June 8, 2011
How to Make a Small Amount of Rice Krispy Treats
eHow
May 11, 2011
Rice Krispy Treats have been the stars of bake sales and birthday parties for decades. They make easy snacks and fun crafts that even small children can help with. The classic recipe, which calls for a box of cereal and is made on a stove top, yields a large batch and several dirty dishes. For easy clean-up and portion control, try making a single serving for a spur-of-the-moment treat.
What You'll Need
Step 1
Microwave the butter and marshmallows in the bowl until the butter is just melted and the marshmallows are softened. Do this in 10-second increments. The marshmallow will puff quickly, so watch carefully. Stir until completely incorporated.
Step 2
Add the Rice Krispies to the melted butter and marshmallow immediately, and stir with the spatula to incorporate.
Step 3
Using spatula, press mixture into a small ramekin or bowl, or into desired shape. Allow the mixture to cool. Alternately, enjoy right from the bowl. When cool, wrap the treat in plastic wrap to save for later. Store at room temperature for up to two days.
Tips
Melted marshmallow can make a sticky mess. Make your Rice Krispy Treats in a disposable paper bowl for easy clean-up.
Add mix-ins like sprinkles or chocolate chips when you fold the Rice Krispies into the marshmallow mixture.
To make peanut butter treats, melt 1/2 tablespoon of peanut butter with the butter and marshmallows before adding the Rice Krispies.
Warnings
Do not overcook the marshmallows. They expand quickly and can spill over and burn in the microwave.
References
Kellogg's Rice Krispies: The Original Treats recipe
May 11, 2011
Rice Krispy Treats have been the stars of bake sales and birthday parties for decades. They make easy snacks and fun crafts that even small children can help with. The classic recipe, which calls for a box of cereal and is made on a stove top, yields a large batch and several dirty dishes. For easy clean-up and portion control, try making a single serving for a spur-of-the-moment treat.
What You'll Need
- 1 tsp. butter or margarine
- 3 large marshmallows
- 1/2 cup crispy rice cereal
- small bowl
- rubber spatula
- microwave
Step 1
Microwave the butter and marshmallows in the bowl until the butter is just melted and the marshmallows are softened. Do this in 10-second increments. The marshmallow will puff quickly, so watch carefully. Stir until completely incorporated.
Step 2
Add the Rice Krispies to the melted butter and marshmallow immediately, and stir with the spatula to incorporate.
Step 3
Using spatula, press mixture into a small ramekin or bowl, or into desired shape. Allow the mixture to cool. Alternately, enjoy right from the bowl. When cool, wrap the treat in plastic wrap to save for later. Store at room temperature for up to two days.
Tips
Melted marshmallow can make a sticky mess. Make your Rice Krispy Treats in a disposable paper bowl for easy clean-up.
Add mix-ins like sprinkles or chocolate chips when you fold the Rice Krispies into the marshmallow mixture.
To make peanut butter treats, melt 1/2 tablespoon of peanut butter with the butter and marshmallows before adding the Rice Krispies.
Warnings
Do not overcook the marshmallows. They expand quickly and can spill over and burn in the microwave.
References
Kellogg's Rice Krispies: The Original Treats recipe
Is Vodka Sauce OK for Gluten-Free Diets?
eHow
May 9, 2011
Gluten-free diets have become more common in recent years due to the rise in awareness about celiac disease. A gluten-free diet prohibits foods with the protein gluten, including wheat, barley and rye. Gluten is often included in foods as an additive for thickening, even if the food is not a traditional wheat product, like bread or pasta. It is vital to always read labels, but most prepared vodka sauces do not contain gluten.
Vodka Sauce Ingredients
Vodka sauce is simply a marinara, or tomato, sauce blended with cream and vodka. A typical recipe for vodka sauce includes 4 cups of prepared marinara, 1 cup of vodka and 1/2 cup of heavy cream, plus grated Parmesan cheese for thickening, per 1 lb. of pasta. It is always wise to inspect the label of your marinara sauce, but it should include little more than tomatoes and seasoning. With Parmesan cheese to thicken it, vodka sauce is safe for gluten-free diets.
Prepared Vodka Sauces
Most national brands of prepared pasta sauces offer a gluten-free vodka sauce, including Bertolli, Classico, Emeril's and Rao's Homemade. Newman's Own contains nonfat dried milk, which is gluten-free in its own right, but there is a risk of cross-contamination in the factory. Its presence in the sauce is miniscule, but may still cause a reaction.
Pitfall: Pasta
Although vodka sauce is safe for gluten-free diets, the pasta over which it is served is not. The semolina or wheat flour used to make pasta is highly glutenous. Look for a pasta product labeled “gluten-free,” or use an alternative like rice, quinoa, polenta or spaghetti squash.
More on Gluten-Free Diets
Gluten hides in many foods that do not appear to be wheat or grain products. People with celiac disease and those who avoid gluten for other health reasons should avoid foods that contain the following: barley, bulgur, durham, farina, graham flour, kamut, matzo meal, rye, semolina, spelt, triticale and wheat. Other possible contaminants from the factory are not listed in the ingredients, but should appear under the label “allergens.” Reading labels is the best measure for avoiding hidden gluten.
References
The Mayo Clinic: Gluten-Free Diet
Food Network: Penne with Vodka Sauce
May 9, 2011
Gluten-free diets have become more common in recent years due to the rise in awareness about celiac disease. A gluten-free diet prohibits foods with the protein gluten, including wheat, barley and rye. Gluten is often included in foods as an additive for thickening, even if the food is not a traditional wheat product, like bread or pasta. It is vital to always read labels, but most prepared vodka sauces do not contain gluten.
Vodka Sauce Ingredients
Vodka sauce is simply a marinara, or tomato, sauce blended with cream and vodka. A typical recipe for vodka sauce includes 4 cups of prepared marinara, 1 cup of vodka and 1/2 cup of heavy cream, plus grated Parmesan cheese for thickening, per 1 lb. of pasta. It is always wise to inspect the label of your marinara sauce, but it should include little more than tomatoes and seasoning. With Parmesan cheese to thicken it, vodka sauce is safe for gluten-free diets.
Prepared Vodka Sauces
Most national brands of prepared pasta sauces offer a gluten-free vodka sauce, including Bertolli, Classico, Emeril's and Rao's Homemade. Newman's Own contains nonfat dried milk, which is gluten-free in its own right, but there is a risk of cross-contamination in the factory. Its presence in the sauce is miniscule, but may still cause a reaction.
Pitfall: Pasta
Although vodka sauce is safe for gluten-free diets, the pasta over which it is served is not. The semolina or wheat flour used to make pasta is highly glutenous. Look for a pasta product labeled “gluten-free,” or use an alternative like rice, quinoa, polenta or spaghetti squash.
More on Gluten-Free Diets
Gluten hides in many foods that do not appear to be wheat or grain products. People with celiac disease and those who avoid gluten for other health reasons should avoid foods that contain the following: barley, bulgur, durham, farina, graham flour, kamut, matzo meal, rye, semolina, spelt, triticale and wheat. Other possible contaminants from the factory are not listed in the ingredients, but should appear under the label “allergens.” Reading labels is the best measure for avoiding hidden gluten.
References
The Mayo Clinic: Gluten-Free Diet
Food Network: Penne with Vodka Sauce
Universities Offering Information Technology in North Carolina
eHow
May 9, 2011
As society becomes increasingly reliant on technology, careers in information technology (IT) are expected to show steady growth. According to the U.S. Bureau of Labor Statistics, of the top 10 occupations with the greatest number of job openings for bachelor's degrees, four are in the field of computer systems. IT is a viable, practical career goal, and post-secondary institutions are developing programs of study to meet the market demand for IT specialists. North Carolina colleges and universities offer various programs in IT and related fields.
Information Technology Curriculum
The Association for Computing Machinery establishes standard guidelines for the computing disciplines' curricula. Coursework in a standard IT program may include classes in web systems and technologies, information architecture, digital media, web development, vulnerabilities and social software, and professional standards courses.
Information Technology Programs
Information technology deals with the practical application of computer technology in business, government, healthcare and other organizations. North Carolina colleges and universities that offer IT programs are as follows: Campbell University (IT & Security); Guilford College (Computing & IT); Lenoir-Rhyne University; Methodist University (concentration in Computer Art, Multimedia and Programming); East Carolina University (Information and Computer Technology); North Carolina A&T University (Electronics, Computer and IT); UNC Charlotte; UNC Pembroke; UNC Wilmington (minor); Winston-Salem State University (Computer Science & IT).
Program of Study
Information technology programs of study require computing and math courses. Some also include a physics requirement. The UNC Pembroke Bachelor's of Science in Information Technology program, for example, requires the following courses: Freshman Seminar, Composition I, Pre-calculus, WWW Information, Composition II, Introduction to Algorithms, Introduction to Programming, Introduction to Statistics, Object-Oriented Programming, Discrete Structures, Introduction to Programming C/C++, Fundamentals of Computer Systems, Software Development and Professional Practices, JAVA Programming, Human-Computer Interaction, Introduction to System Administration and Shell Scripting, Data Structures, Operating Systems and Networking, Calculus with Applications and a capstone project in information technology, as well as university-wide and major electives.
After Graduation
Many IT graduates begin their careers as entry-level computer programmers or software engineers. According to the Wall Street Journal, the IT fields expected to boom in the near future include cyber-security, cloud computing, mobile- and Web-based game and application programming, and Web analytics. It would be beneficial to focus some electives credits on graphic design and business courses. CNBC reports that 2010 information science and systems graduates were among the highest paid upon entering the workforce, with a starting salary of $54,000.
References
College Board: Hottest Jobs for College Graduates
Association for Computing Machinery: Curricula Recommendations
University of North Carolina at Pembroke: Bachelor of Science in Information Technology
The Wall Street Journal: A Career in Information Technology
CNBC: Highest Paid Bachelor's Degrees: 2010
May 9, 2011
As society becomes increasingly reliant on technology, careers in information technology (IT) are expected to show steady growth. According to the U.S. Bureau of Labor Statistics, of the top 10 occupations with the greatest number of job openings for bachelor's degrees, four are in the field of computer systems. IT is a viable, practical career goal, and post-secondary institutions are developing programs of study to meet the market demand for IT specialists. North Carolina colleges and universities offer various programs in IT and related fields.
Information Technology Curriculum
The Association for Computing Machinery establishes standard guidelines for the computing disciplines' curricula. Coursework in a standard IT program may include classes in web systems and technologies, information architecture, digital media, web development, vulnerabilities and social software, and professional standards courses.
Information Technology Programs
Information technology deals with the practical application of computer technology in business, government, healthcare and other organizations. North Carolina colleges and universities that offer IT programs are as follows: Campbell University (IT & Security); Guilford College (Computing & IT); Lenoir-Rhyne University; Methodist University (concentration in Computer Art, Multimedia and Programming); East Carolina University (Information and Computer Technology); North Carolina A&T University (Electronics, Computer and IT); UNC Charlotte; UNC Pembroke; UNC Wilmington (minor); Winston-Salem State University (Computer Science & IT).
Program of Study
Information technology programs of study require computing and math courses. Some also include a physics requirement. The UNC Pembroke Bachelor's of Science in Information Technology program, for example, requires the following courses: Freshman Seminar, Composition I, Pre-calculus, WWW Information, Composition II, Introduction to Algorithms, Introduction to Programming, Introduction to Statistics, Object-Oriented Programming, Discrete Structures, Introduction to Programming C/C++, Fundamentals of Computer Systems, Software Development and Professional Practices, JAVA Programming, Human-Computer Interaction, Introduction to System Administration and Shell Scripting, Data Structures, Operating Systems and Networking, Calculus with Applications and a capstone project in information technology, as well as university-wide and major electives.
After Graduation
Many IT graduates begin their careers as entry-level computer programmers or software engineers. According to the Wall Street Journal, the IT fields expected to boom in the near future include cyber-security, cloud computing, mobile- and Web-based game and application programming, and Web analytics. It would be beneficial to focus some electives credits on graphic design and business courses. CNBC reports that 2010 information science and systems graduates were among the highest paid upon entering the workforce, with a starting salary of $54,000.
References
College Board: Hottest Jobs for College Graduates
Association for Computing Machinery: Curricula Recommendations
University of North Carolina at Pembroke: Bachelor of Science in Information Technology
The Wall Street Journal: A Career in Information Technology
CNBC: Highest Paid Bachelor's Degrees: 2010
Georgia Laws on Spy Cameras
eHow
May 7, 2011
According to Georgia code, it is a criminal offense against public order and safety and an invasion of privacy to photograph or videotape others in non-public places unless all parties involved have consented. O.C.G.A. § 16-11-62 does include several provisions in which surveillance is permissible, but it is generally unlawful to install spy cameras without the knowledge and consent of the subject of surveillance.
Georgia Code § 16-11-62
The Georgia code concerning eavesdropping, surveillance or intercepting communication which invades the privacy of another appears in Title 16: Crimes and Offenses, Chapter 11: Offenses Against Public Order and Safety, Article 3: Invasion of Privacy, Part 1: Wiretapping, Eavesdropping, Surveillance and Related Offenses. According to the code, it shall be unlawful for:
(1) Any person in a clandestine manner intentionally to overhear, transmit, or record or attempt to overhear, transmit, or record the private conversation of another which shall originate in any private place;
(2) Any person, through the use of any device, without the consent of all persons observed, to observe, photograph, or record the activities of another which occur in any private place and out of public view; provided, however, that it shall not be unlawful:
(A) To use any device to observe, photograph, or record the activities of persons incarcerated in any jail, correctional institution, or any other facility in which persons who are charged with or who have been convicted of the commission of a crime are incarcerated, provided that such equipment shall not be used while the prisoner is discussing his or her case with his or her attorney;
(B) For an owner or occupier of real property to use for security purposes, crime prevention, or crime detection any device to observe, photograph, or record the activities of persons who are on the property or an approach thereto in areas where there is no reasonable expectation of privacy; or
(C) To use for security purposes, crime prevention, or crime detection any device to observe, photograph, or record the activities of persons who are within the curtilage (fenced yard) of the residence of the person using such device. A photograph, videotape, or record made in accordance with this subparagraph, or a copy thereof, may be disclosed by such resident to the district attorney or a law enforcement officer and shall be admissible in a judicial proceeding, without the consent of any person observed, photographed, or recorded;
(3) Any person to go on or about the premises of another or any private place, except as otherwise provided by law, for the purpose of invading the privacy of others by eavesdropping upon their conversations or secretly observing their activities;
(4) Any person intentionally and secretly to intercept by the use of any device, instrument, or apparatus the contents of a message sent by telephone, telegraph, letter, or by any other means of private communication;
(5) Any person to divulge to any unauthorized person or authority the content or substance of any private message intercepted lawfully in the manner provided for in Code Section 16-11-65;
(6) Any person to sell, give, or distribute, without legal authority, to any person or entity any photograph, videotape, or record, or copies thereof, of the activities of another which occur in any private place and out of public view without the consent of all persons observed; or
(7) Any person to commit any other acts of a nature similar to those set out in paragraphs (1) through (6) of this Code section which invade the privacy of another.
Interpretation
The law states that it is illegal to photograph or videotape anyone who is out of public view. Photographs in public places are permissible; if you can “see it from the street” it is generally acceptable to photograph. This means that it is illegal to photograph or record someone in a private home or business, or who cannot be seen from public property (e.g., with the use of a telephoto or long-focus lens). It is also illegal to enter private property for the purpose of eavesdropping or spying. Additionally, it is against the law to sell or distribute videos obtained legally from a private place without the consent of the people observed. These are all considered invasion of privacy under Georgia law.
Exceptions
The code makes three exceptions to the law against videotaping for surveillance. First, videotaping may occur in jails or detention centers to record people charged or convicted of crimes. They may not, however, be used to secretly record meetings of the prisoner with his attorney in which they are discussing the case.
The second exception is for property owners. Property owners may record surveillance of their private property where people do not have a reasonable expectation of privacy. The Fourth Amendment protects you from searches that invade your reasonable expectation of privacy. Although you forfeit much of your privacy in public spaces, there are some instances when you have a legitimate right to privacy in publicly-accessible places, such as public restrooms.
The third exception is for security purposes and crime prevention. Home owners may set up video cameras to observe the immediate surroundings of the house. These recordings may be used in police investigations and judicial proceedings without the consent of those recorded.
Federal Law
The federal wiretap law involves only the recording of conversations. One party must consent to the audio recording of a private conversation. Federal law defers to the states for hidden camera laws.
Resources
Citizen Media Law Project: Georgia Recording Law
References
Lexis Nexis: O.C.G.A. § 16-11-62
Surveillance Self-Defense: Reasonable Expectation of Privacy
The Reporters Committee for Freedom of the Press: First Amendment Handbook
May 7, 2011
According to Georgia code, it is a criminal offense against public order and safety and an invasion of privacy to photograph or videotape others in non-public places unless all parties involved have consented. O.C.G.A. § 16-11-62 does include several provisions in which surveillance is permissible, but it is generally unlawful to install spy cameras without the knowledge and consent of the subject of surveillance.
Georgia Code § 16-11-62
The Georgia code concerning eavesdropping, surveillance or intercepting communication which invades the privacy of another appears in Title 16: Crimes and Offenses, Chapter 11: Offenses Against Public Order and Safety, Article 3: Invasion of Privacy, Part 1: Wiretapping, Eavesdropping, Surveillance and Related Offenses. According to the code, it shall be unlawful for:
(1) Any person in a clandestine manner intentionally to overhear, transmit, or record or attempt to overhear, transmit, or record the private conversation of another which shall originate in any private place;
(2) Any person, through the use of any device, without the consent of all persons observed, to observe, photograph, or record the activities of another which occur in any private place and out of public view; provided, however, that it shall not be unlawful:
(A) To use any device to observe, photograph, or record the activities of persons incarcerated in any jail, correctional institution, or any other facility in which persons who are charged with or who have been convicted of the commission of a crime are incarcerated, provided that such equipment shall not be used while the prisoner is discussing his or her case with his or her attorney;
(B) For an owner or occupier of real property to use for security purposes, crime prevention, or crime detection any device to observe, photograph, or record the activities of persons who are on the property or an approach thereto in areas where there is no reasonable expectation of privacy; or
(C) To use for security purposes, crime prevention, or crime detection any device to observe, photograph, or record the activities of persons who are within the curtilage (fenced yard) of the residence of the person using such device. A photograph, videotape, or record made in accordance with this subparagraph, or a copy thereof, may be disclosed by such resident to the district attorney or a law enforcement officer and shall be admissible in a judicial proceeding, without the consent of any person observed, photographed, or recorded;
(3) Any person to go on or about the premises of another or any private place, except as otherwise provided by law, for the purpose of invading the privacy of others by eavesdropping upon their conversations or secretly observing their activities;
(4) Any person intentionally and secretly to intercept by the use of any device, instrument, or apparatus the contents of a message sent by telephone, telegraph, letter, or by any other means of private communication;
(5) Any person to divulge to any unauthorized person or authority the content or substance of any private message intercepted lawfully in the manner provided for in Code Section 16-11-65;
(6) Any person to sell, give, or distribute, without legal authority, to any person or entity any photograph, videotape, or record, or copies thereof, of the activities of another which occur in any private place and out of public view without the consent of all persons observed; or
(7) Any person to commit any other acts of a nature similar to those set out in paragraphs (1) through (6) of this Code section which invade the privacy of another.
Interpretation
The law states that it is illegal to photograph or videotape anyone who is out of public view. Photographs in public places are permissible; if you can “see it from the street” it is generally acceptable to photograph. This means that it is illegal to photograph or record someone in a private home or business, or who cannot be seen from public property (e.g., with the use of a telephoto or long-focus lens). It is also illegal to enter private property for the purpose of eavesdropping or spying. Additionally, it is against the law to sell or distribute videos obtained legally from a private place without the consent of the people observed. These are all considered invasion of privacy under Georgia law.
Exceptions
The code makes three exceptions to the law against videotaping for surveillance. First, videotaping may occur in jails or detention centers to record people charged or convicted of crimes. They may not, however, be used to secretly record meetings of the prisoner with his attorney in which they are discussing the case.
The second exception is for property owners. Property owners may record surveillance of their private property where people do not have a reasonable expectation of privacy. The Fourth Amendment protects you from searches that invade your reasonable expectation of privacy. Although you forfeit much of your privacy in public spaces, there are some instances when you have a legitimate right to privacy in publicly-accessible places, such as public restrooms.
The third exception is for security purposes and crime prevention. Home owners may set up video cameras to observe the immediate surroundings of the house. These recordings may be used in police investigations and judicial proceedings without the consent of those recorded.
Federal Law
The federal wiretap law involves only the recording of conversations. One party must consent to the audio recording of a private conversation. Federal law defers to the states for hidden camera laws.
Resources
Citizen Media Law Project: Georgia Recording Law
References
Lexis Nexis: O.C.G.A. § 16-11-62
Surveillance Self-Defense: Reasonable Expectation of Privacy
The Reporters Committee for Freedom of the Press: First Amendment Handbook
The Differences Between Ramekins & Custard Cups
eHow
May 5, 2011
Ramekins and custard cups are vehicles for dishes such as crème brûlée, soufflés and custards. They are typically single-serving dishes that go directly from a heat source to the table. For all practical purposes, ramekins and custard cups are interchangeable. There are subtle differences, but they essentially perform the same tasks with slight variations.
Ramekins
A ramekin, or ramequin, is a small ceramic or porcelain vessel used for food preparation and serving. Most are white glazed with ribbing around the exterior. Ramekins may have straight sides or a slightly fluted edge. Soufflé ramekins come in various sizes. They are deep cups with a small surface area that allows soufflés to puff and rise during baking. High-sided ramekins are also commonly used for serving condiments and other small accompaniments to a meal. Ramekins for dishes like crème brûlée are shallow with a large surface area that facilitates the burning of sugar with a torch.
Cooking with Ramekins
The ceramic used in making ramekins allows exposure to high heat. They are able to withstand the high heat of a brûlée torch, for instance. Glass or Pyrex cannot tolerate direct flame. Most ceramic ramekins are oven-, microwave-, freezer- and dishwasher-safe, but always check the manufacturer's label.
Custard Cups
A custard cup is a small glass or Pyrex bowl used for food preparation and serving. Most are clear glass with smooth exteriors. Custard cups are rounded and have fluted edges, much like a teacup without a handle. Like ramekins, they come in various sizes, though most are single-serving sized and hold about 6 ounces. Custard cups are deep and well-suited to baking gelatinous dishes like custard and flan.
Baking in Custard Cups
Pyrex is a durable, tempered glass product commonly used in bakeware. It is more resistant to breakage than blown glass, and can withstand relatively high heat. Glass custard cups can be baked as well, but Pyrex is generally preferred because it is less breakable. Custards are best baked in a bain-marie, or water bath, to prevent burning on the bottoms and crust forming on the outside before the center is cooked. To make a bain-marie, place filled custard cups in a high-sided baking pan and fill the pan midway up the cups with boiling water before placing in the oven. Like ceramic ramekins, many Pyrex custard cups are oven-, microwave-, freezer- and dishwasher-safe, but check the manufacturer's label.
References
Pyrex: About Pyrex
May 5, 2011
Ramekins and custard cups are vehicles for dishes such as crème brûlée, soufflés and custards. They are typically single-serving dishes that go directly from a heat source to the table. For all practical purposes, ramekins and custard cups are interchangeable. There are subtle differences, but they essentially perform the same tasks with slight variations.
Ramekins
A ramekin, or ramequin, is a small ceramic or porcelain vessel used for food preparation and serving. Most are white glazed with ribbing around the exterior. Ramekins may have straight sides or a slightly fluted edge. Soufflé ramekins come in various sizes. They are deep cups with a small surface area that allows soufflés to puff and rise during baking. High-sided ramekins are also commonly used for serving condiments and other small accompaniments to a meal. Ramekins for dishes like crème brûlée are shallow with a large surface area that facilitates the burning of sugar with a torch.
Cooking with Ramekins
The ceramic used in making ramekins allows exposure to high heat. They are able to withstand the high heat of a brûlée torch, for instance. Glass or Pyrex cannot tolerate direct flame. Most ceramic ramekins are oven-, microwave-, freezer- and dishwasher-safe, but always check the manufacturer's label.
Custard Cups
A custard cup is a small glass or Pyrex bowl used for food preparation and serving. Most are clear glass with smooth exteriors. Custard cups are rounded and have fluted edges, much like a teacup without a handle. Like ramekins, they come in various sizes, though most are single-serving sized and hold about 6 ounces. Custard cups are deep and well-suited to baking gelatinous dishes like custard and flan.
Baking in Custard Cups
Pyrex is a durable, tempered glass product commonly used in bakeware. It is more resistant to breakage than blown glass, and can withstand relatively high heat. Glass custard cups can be baked as well, but Pyrex is generally preferred because it is less breakable. Custards are best baked in a bain-marie, or water bath, to prevent burning on the bottoms and crust forming on the outside before the center is cooked. To make a bain-marie, place filled custard cups in a high-sided baking pan and fill the pan midway up the cups with boiling water before placing in the oven. Like ceramic ramekins, many Pyrex custard cups are oven-, microwave-, freezer- and dishwasher-safe, but check the manufacturer's label.
References
Pyrex: About Pyrex
How to Contact an Elected Conservative
eHow
May 3, 2011
Contacting elected officials is effective for making your opinions known, and legislators generally are responsive to constituents’ input. You are more likely to make direct contact with your local and state legislators, but it is not unheard of to receive a response directly from representatives in higher offices, particularly those nearing re-election. Elected officials aim to please their constituents, and thoughtful, well-reasoned letters, emails or phone calls can influence a legislator's decisions.
Identifying Your Legislator
Find the elected official who represents you. VoteSmart.org lists all elected officials at the state and federal levels with their party affiliation. Enter your full address on the home page and you will be directed to a list of legislators for your area. Party affiliation is usually a good indicator of a legislator's conservative or liberal traits. For members of Congress, a more accurate measure is the party unity score, located in the U.S. Congress Votes Database. The color beside each congressman's name indicates whether he sides more often with Democrats (blue) or Republicans (red), and the percentage at the right measures his voting consistency. For instance, a red mark and “97%” beside John Doe's name indicates he voted the Republican preference on legislation 97 percent of the time.
Gathering Contact Information
Find the contact information for your legislator. A search engine query will link you to the elected official's own website, or you can enter your ZIP code on Congress.org and select your representative. Today, email and phone calls are the most effective means of communicating with your legislator. Due to the anthrax scare and other threats following the terror attacks of Sept. 11, letters to congressmen and senators go through a lengthy screening process and can take weeks to reach their destination.
Writing Your Correspondence
Draft your letter or email. The Kansas National Education Association (KNEA) offers guidelines for correspondence that will be well-received and elicit a response. Keep it brief, use facts, and relate your concern with well-reasoned examples of how a decision affects the official's constituency. If you are writing about a particular policy concern, offer specific recommendations and provide your contact information so the legislator can follow up with you.
Etiquette for Addressing Legislator
The KNEA website lists the rules of etiquette for addressing your legislator. Every legislator should be listed as “Honorable” on the outer envelope and inside address. In the salutation, address House members with “Dear Representative ___” and senators with “Dear Senator ____.” During the legislative session, send letters to the legislator's office in Washington or your state's capital. Otherwise, direct your correspondence to their home or district office.
References
The Washington Post: The U.S. Congress Votes Database
Kansas National Education Association: How to Write Your Legislator
May 3, 2011
Contacting elected officials is effective for making your opinions known, and legislators generally are responsive to constituents’ input. You are more likely to make direct contact with your local and state legislators, but it is not unheard of to receive a response directly from representatives in higher offices, particularly those nearing re-election. Elected officials aim to please their constituents, and thoughtful, well-reasoned letters, emails or phone calls can influence a legislator's decisions.
Identifying Your Legislator
Find the elected official who represents you. VoteSmart.org lists all elected officials at the state and federal levels with their party affiliation. Enter your full address on the home page and you will be directed to a list of legislators for your area. Party affiliation is usually a good indicator of a legislator's conservative or liberal traits. For members of Congress, a more accurate measure is the party unity score, located in the U.S. Congress Votes Database. The color beside each congressman's name indicates whether he sides more often with Democrats (blue) or Republicans (red), and the percentage at the right measures his voting consistency. For instance, a red mark and “97%” beside John Doe's name indicates he voted the Republican preference on legislation 97 percent of the time.
Gathering Contact Information
Find the contact information for your legislator. A search engine query will link you to the elected official's own website, or you can enter your ZIP code on Congress.org and select your representative. Today, email and phone calls are the most effective means of communicating with your legislator. Due to the anthrax scare and other threats following the terror attacks of Sept. 11, letters to congressmen and senators go through a lengthy screening process and can take weeks to reach their destination.
Writing Your Correspondence
Draft your letter or email. The Kansas National Education Association (KNEA) offers guidelines for correspondence that will be well-received and elicit a response. Keep it brief, use facts, and relate your concern with well-reasoned examples of how a decision affects the official's constituency. If you are writing about a particular policy concern, offer specific recommendations and provide your contact information so the legislator can follow up with you.
Etiquette for Addressing Legislator
The KNEA website lists the rules of etiquette for addressing your legislator. Every legislator should be listed as “Honorable” on the outer envelope and inside address. In the salutation, address House members with “Dear Representative ___” and senators with “Dear Senator ____.” During the legislative session, send letters to the legislator's office in Washington or your state's capital. Otherwise, direct your correspondence to their home or district office.
References
The Washington Post: The U.S. Congress Votes Database
Kansas National Education Association: How to Write Your Legislator
Print Media Effects
eHow
May 2, 2011
Mass media have significant influence on society, and although print has been supplanted by broadcast in many cases, it is still a viable medium with powerful effects on audiences. Many conflicting theories exist about the effects of print media. Most are based on the theory of uses and gratifications, which focuses on what people do with media, rather than what media does to people.
Agenda-Setting
Agenda-setting theory, developed in 1972 by Maxwell McCombs and David Shaw, suggests that media do not tell us what to think, but what to think about. Media determine what is newsworthy by giving those stories prominence. A topic that is prominent in news coverage gains salience in public opinion. This results in the media dictating the topics on the public agenda.
Related to agenda-setting is priming theory, which suggests that media prime the mind to make associations by bringing certain ideas to the forefront. Political campaigns make use of priming by establishing what criteria people use to evaluate candidates. If Candidate A focuses on integrity, audiences evaluate Candidate B's integrity as well.
Framing is often discussed alongside priming. Media frame information by giving it particular context and by making some aspects of a text more salient than others. An example of framing is the media discussion of health care changes through the lens of economic considerations versus ethical considerations.
Media Violence
The media have been charged with promoting violent behavior in audiences, and several theories describe this phenomenon. The social learning model, first proposed in the 1960s by Albert Bandura, asserts that through observing media models, viewers learn which behaviors are rewarded and which are punished. The desensitization effect suggests that prolonged exposure to media violence can lead to emotional desensitization to real-world violence. The third media violence effect is the fear effect, which purports that heavy exposure to media violence causes viewers to become fearful of the world around them, afraid to become victims of violence.
Political Media
Endless research has been done on the effects of political campaigns on viewers. One theory of political media effects is the third-person effect. The third-person perception refers to the tendency for people to believe that others are more affected by media messages than they are themselves. The effect on those affected by third-person perception is a decrease in voter turnout, likely because they believe that others are receiving a powerful message whose effects they cannot overcome.
The reinforcement theory states that people seek out and retain information that is supportive of their already held beliefs. This is consistent with the partisan breakdown of Fox News and MSNBC viewers. People engage in reinforcement through selective exposure (avoiding challenging viewpoints), selective perception (skewing information to coincide with their viewpoints) and selection retention (remembering only information they agree with.) Reinforcement theory is closely related to cognitive dissonance theory, which describes how people are motivated to reduce uncertainty when faced with conflicting ideas. People attempt to reduce dissonance through rationalization, denial and adaptation of beliefs.
Spiral of Silence
Elisabeth Noelle-Neumann, who introduced the Spiral of Silence theory in 1974, wrote, “To the individual, not isolating himself is more important than his own judgment.” The spiral of silence refers to the tendency for people to silence their unpopular opinions to comply with the masses. Media reinforce the spiral by giving the illusion of public consensus when they repeat dominant messages.
Resources
Communication Monographs; "Audience Activity and Media Use"; Alan M. Rubin; March 1993
McGraw Hill Learning Center: Theories of Mass Communication
References
The Public Opinion Quarterly; "Uses and Gratifications Research"; Elihu Katz, et al.; Winter 1973
Political Communication; "Framing and the Public Agenda: Media effects on the importance of the federal budget deficit"; Amy E. Jasperson, et al.; 1998
McQuail's Reader in Mass Communication Theory; "Children and Television Violence in the United States"; Ellen Wartella, et al.; 2002
Journalism & Mass Communication Quarterly; "Third-Person Effects on Political Participation"; Stephen A. Banning; Winter 2006
Pew Research Center: Partisanship and Cable News Audiences
Journal of Communication; "The Spiral of Silence: A theory of public opinion"; Elisabeth Noelle-Neumann; June 1974
May 2, 2011
Mass media have significant influence on society, and although print has been supplanted by broadcast in many cases, it is still a viable medium with powerful effects on audiences. Many conflicting theories exist about the effects of print media. Most are based on the theory of uses and gratifications, which focuses on what people do with media, rather than what media does to people.
Agenda-Setting
Agenda-setting theory, developed in 1972 by Maxwell McCombs and David Shaw, suggests that media do not tell us what to think, but what to think about. Media determine what is newsworthy by giving those stories prominence. A topic that is prominent in news coverage gains salience in public opinion. This results in the media dictating the topics on the public agenda.
Related to agenda-setting is priming theory, which suggests that media prime the mind to make associations by bringing certain ideas to the forefront. Political campaigns make use of priming by establishing what criteria people use to evaluate candidates. If Candidate A focuses on integrity, audiences evaluate Candidate B's integrity as well.
Framing is often discussed alongside priming. Media frame information by giving it particular context and by making some aspects of a text more salient than others. An example of framing is the media discussion of health care changes through the lens of economic considerations versus ethical considerations.
Media Violence
The media have been charged with promoting violent behavior in audiences, and several theories describe this phenomenon. The social learning model, first proposed in the 1960s by Albert Bandura, asserts that through observing media models, viewers learn which behaviors are rewarded and which are punished. The desensitization effect suggests that prolonged exposure to media violence can lead to emotional desensitization to real-world violence. The third media violence effect is the fear effect, which purports that heavy exposure to media violence causes viewers to become fearful of the world around them, afraid to become victims of violence.
Political Media
Endless research has been done on the effects of political campaigns on viewers. One theory of political media effects is the third-person effect. The third-person perception refers to the tendency for people to believe that others are more affected by media messages than they are themselves. The effect on those affected by third-person perception is a decrease in voter turnout, likely because they believe that others are receiving a powerful message whose effects they cannot overcome.
The reinforcement theory states that people seek out and retain information that is supportive of their already held beliefs. This is consistent with the partisan breakdown of Fox News and MSNBC viewers. People engage in reinforcement through selective exposure (avoiding challenging viewpoints), selective perception (skewing information to coincide with their viewpoints) and selection retention (remembering only information they agree with.) Reinforcement theory is closely related to cognitive dissonance theory, which describes how people are motivated to reduce uncertainty when faced with conflicting ideas. People attempt to reduce dissonance through rationalization, denial and adaptation of beliefs.
Spiral of Silence
Elisabeth Noelle-Neumann, who introduced the Spiral of Silence theory in 1974, wrote, “To the individual, not isolating himself is more important than his own judgment.” The spiral of silence refers to the tendency for people to silence their unpopular opinions to comply with the masses. Media reinforce the spiral by giving the illusion of public consensus when they repeat dominant messages.
Resources
Communication Monographs; "Audience Activity and Media Use"; Alan M. Rubin; March 1993
McGraw Hill Learning Center: Theories of Mass Communication
References
The Public Opinion Quarterly; "Uses and Gratifications Research"; Elihu Katz, et al.; Winter 1973
Political Communication; "Framing and the Public Agenda: Media effects on the importance of the federal budget deficit"; Amy E. Jasperson, et al.; 1998
McQuail's Reader in Mass Communication Theory; "Children and Television Violence in the United States"; Ellen Wartella, et al.; 2002
Journalism & Mass Communication Quarterly; "Third-Person Effects on Political Participation"; Stephen A. Banning; Winter 2006
Pew Research Center: Partisanship and Cable News Audiences
Journal of Communication; "The Spiral of Silence: A theory of public opinion"; Elisabeth Noelle-Neumann; June 1974
What Happens When a Sorority Pulls Its Charter?
eHow
May 3, 2011
Greek letter organizations are a centuries-old tradition on college campuses nationwide. The National Panhellenic Conference grants charters for national sororities, and it holds members to a strict code of conduct. The host campus often imposes its own standards as well, and organizations that fail to abide by these rules are sanctioned. The final stage of sanction -- reserved for the most grievous of misconduct -- is the revocation of the sorority's charter.
Why is a Charter Revoked?
The loss of a charter is the strictest sanction against a sorority, and it typically follows serious misconduct like hazing. Hazing is harassment, humiliation and other forms of abuse as an initiation ritual. Other violations of university codes of conduct, such as underage drinking and drug use, are grounds for revocation. Sororities may choose to surrender their charter to maintain the sorority's national reputation rather than face formal reprimand.
Low Membership Revocation
Sororities may have their charters revoked for nonpunitive reasons as well. Some sororities are expected to meet a quota during each recruitment period to ensure the chapter remains viable. If a sorority's membership is low and the national chapter cannot foresee recovery, the chapter may be forced to close. Chapter members who are forced to disaffiliate because of low membership may choose to establish a local sorority not affiliated with the national sorority.
Revocation Process
When a complaint is levied against a sorority, the university launches an investigation of the misconduct. The office of student affairs usually oversees the investigation, and some schools have established committees specifically for Greek organization review. If a sorority is found culpable, it faces various levels of sanctions. A singular, minor occurrence may result in a warning from the university's Panhellenic council. Standards review boards may take further action, including restriction from Greek life activities, suspension from campus or, ultimately, charter revocation. When a charter is revoked, the university and/or the national chapter will issue a cease-and-desist order for all sorority functions. If the campus has provided a sorority house, housing privileges are revoked as well. The sorority is finally disbanded, and members are disaffiliated.
Recolonization
Charters can be re-established on a campus at the national chapter's discretion and with university permission. Sororities typically wait until all members at the time of revocation have graduated or left the university. The sorority can then begin rebuilding its chapter, or “recolonizing” under alumnae supervision.
References
National Panhellenic Conference: About NPC
UNC Chapel Hill: Carolina Fraternity and Sorority Standards of Excellence Program
Emory Wheel: University Revokes AEPhi's Charter; Alice Chen; April 26, 2011
Chi Phi, Rho Chapter: Fraternity/Sorority Recolonization Guidelines
May 3, 2011
Greek letter organizations are a centuries-old tradition on college campuses nationwide. The National Panhellenic Conference grants charters for national sororities, and it holds members to a strict code of conduct. The host campus often imposes its own standards as well, and organizations that fail to abide by these rules are sanctioned. The final stage of sanction -- reserved for the most grievous of misconduct -- is the revocation of the sorority's charter.
Why is a Charter Revoked?
The loss of a charter is the strictest sanction against a sorority, and it typically follows serious misconduct like hazing. Hazing is harassment, humiliation and other forms of abuse as an initiation ritual. Other violations of university codes of conduct, such as underage drinking and drug use, are grounds for revocation. Sororities may choose to surrender their charter to maintain the sorority's national reputation rather than face formal reprimand.
Low Membership Revocation
Sororities may have their charters revoked for nonpunitive reasons as well. Some sororities are expected to meet a quota during each recruitment period to ensure the chapter remains viable. If a sorority's membership is low and the national chapter cannot foresee recovery, the chapter may be forced to close. Chapter members who are forced to disaffiliate because of low membership may choose to establish a local sorority not affiliated with the national sorority.
Revocation Process
When a complaint is levied against a sorority, the university launches an investigation of the misconduct. The office of student affairs usually oversees the investigation, and some schools have established committees specifically for Greek organization review. If a sorority is found culpable, it faces various levels of sanctions. A singular, minor occurrence may result in a warning from the university's Panhellenic council. Standards review boards may take further action, including restriction from Greek life activities, suspension from campus or, ultimately, charter revocation. When a charter is revoked, the university and/or the national chapter will issue a cease-and-desist order for all sorority functions. If the campus has provided a sorority house, housing privileges are revoked as well. The sorority is finally disbanded, and members are disaffiliated.
Recolonization
Charters can be re-established on a campus at the national chapter's discretion and with university permission. Sororities typically wait until all members at the time of revocation have graduated or left the university. The sorority can then begin rebuilding its chapter, or “recolonizing” under alumnae supervision.
References
National Panhellenic Conference: About NPC
UNC Chapel Hill: Carolina Fraternity and Sorority Standards of Excellence Program
Emory Wheel: University Revokes AEPhi's Charter; Alice Chen; April 26, 2011
Chi Phi, Rho Chapter: Fraternity/Sorority Recolonization Guidelines
How to Identify Dependent and Independent Variables in Political Science
eHow
April 29, 2011
The study of political science often is listed among the humanities in a college curriculum, but research methods of politics are based in science. Researchers use the scientific method to explain political phenomena and describe relationships among different aspects of the political process. They apply the principles of objectivity and methodological rigor associated with the hard sciences. (See References 1) To apply the scientific method to political science, you must identify the dependent and independent variables.
Step 1
Define the research question. Determine what phenomenon you are attempting to explore. The research question will contain the independent and dependent variables you are trying to measure.
Step 2
Identify the independent variables. Independent variables stand alone, and are not affected by other variables. Age, race and sex are independent variables in any study because they do not change. Education and income often are used as independent variables, unless the study is attempting to describe how they are changed by other factors.
Step 3
Identify the dependent variables. Dependent variables depend on other factors for change. Some common dependent variables in political science research are voter turnout, political participation and party affiliation.
Tips
The National Center for Education Statistics suggests inserting the variables into a simple sentence to remember which is dependent and independent: “(Independent Variable) causes a change in (Dependent Variable), and it isn't possible for (Dependent Variable) to cause a change in (Independent Variable)."
For example, gender causes a change in voter turnout, and it isn't possible for voter turnout to cause a change in gender.
References
University of North Carolina: Writing in Political Science
National Center for Education Statistics: What Are Independent and Dependent Variables?
April 29, 2011
The study of political science often is listed among the humanities in a college curriculum, but research methods of politics are based in science. Researchers use the scientific method to explain political phenomena and describe relationships among different aspects of the political process. They apply the principles of objectivity and methodological rigor associated with the hard sciences. (See References 1) To apply the scientific method to political science, you must identify the dependent and independent variables.
Step 1
Define the research question. Determine what phenomenon you are attempting to explore. The research question will contain the independent and dependent variables you are trying to measure.
Step 2
Identify the independent variables. Independent variables stand alone, and are not affected by other variables. Age, race and sex are independent variables in any study because they do not change. Education and income often are used as independent variables, unless the study is attempting to describe how they are changed by other factors.
Step 3
Identify the dependent variables. Dependent variables depend on other factors for change. Some common dependent variables in political science research are voter turnout, political participation and party affiliation.
Tips
The National Center for Education Statistics suggests inserting the variables into a simple sentence to remember which is dependent and independent: “(Independent Variable) causes a change in (Dependent Variable), and it isn't possible for (Dependent Variable) to cause a change in (Independent Variable)."
For example, gender causes a change in voter turnout, and it isn't possible for voter turnout to cause a change in gender.
References
University of North Carolina: Writing in Political Science
National Center for Education Statistics: What Are Independent and Dependent Variables?
How to Conduct Cheap Polls
eHow
April 26, 2011
The emergence of the Internet has created new possibilities for opinion polling. Researchers have access to a large, global population for sampling, and polls and surveys can be disseminated quickly and efficiently. A number of inexpensive Web sites provide advanced technology for generating polls and synthesizing results. Free Web-based polling interfaces may satisfy basic, small-scale polling needs, but offer limited features. More advanced polls exist for a fee, and pricing is typically based on the number of questions and respondents, and the availability of the resulting data.
Step 1
Explore Web sites that meet your polling needs. Zoomerang.com and SurveyMonkey.com offer free basic services and options to upgrade for a fee. KwikSurveys.com features unlimited questions and several download options for results at no charge. PollDaddy.com is a more costly but well-respected poll generator. A search engine inquiry will provide results for other poll generators as well.
Step 2
Design the poll. Include questions about demographic information if they are relevant to the research. Polling Web sites allow the creator to customize responses for each question, and some allow for randomization of the order of responses.
Step 3
Run a pilot for the poll. This exercise can help identify bugs in the Web site and problematic poll questions before the poll is fully launched. Some Web sites do not allow changes to the poll once responses are generated.
Step 4
Launch the poll. Many poll generators provide codes for embedding the poll on a Web site or blog. This option is likely to yield the most respondents because it is most convenient. Others require respondents to follow a link to a Web site. Some provide the creator the option to require a password to verify respondent identity.
Step 5
Collect the data. Some Web sites allow the creator to export results to an Excel spreadsheet, which can then be imported to data-processing software. Others may offer only a simple statistical analysis, like percentages for each response. It is helpful to know how the data will be processed before choosing a polling interface.
Warnings
Online polls are time-saving and cost-efficient, but don't always provide the greatest validity. There are several concerns about self-administered surveys and polls. There is no way to verify the identity of the respondent, and respondents may answer polls more than once, skewing results. Web surveys can rarely be used to represent the general public, since survey respondents have access to computers and the skills necessary to engage in a poll. Web surveys are best used in combination with more traditional polling methods, like interviews, telephone surveys and paper surveys, to expand the sample and improve reliability.
References
Pew Research Center: Internet Surveys
Resources
Online Journalism Review: Best Practices for Online Polls
April 26, 2011
The emergence of the Internet has created new possibilities for opinion polling. Researchers have access to a large, global population for sampling, and polls and surveys can be disseminated quickly and efficiently. A number of inexpensive Web sites provide advanced technology for generating polls and synthesizing results. Free Web-based polling interfaces may satisfy basic, small-scale polling needs, but offer limited features. More advanced polls exist for a fee, and pricing is typically based on the number of questions and respondents, and the availability of the resulting data.
Step 1
Explore Web sites that meet your polling needs. Zoomerang.com and SurveyMonkey.com offer free basic services and options to upgrade for a fee. KwikSurveys.com features unlimited questions and several download options for results at no charge. PollDaddy.com is a more costly but well-respected poll generator. A search engine inquiry will provide results for other poll generators as well.
Step 2
Design the poll. Include questions about demographic information if they are relevant to the research. Polling Web sites allow the creator to customize responses for each question, and some allow for randomization of the order of responses.
Step 3
Run a pilot for the poll. This exercise can help identify bugs in the Web site and problematic poll questions before the poll is fully launched. Some Web sites do not allow changes to the poll once responses are generated.
Step 4
Launch the poll. Many poll generators provide codes for embedding the poll on a Web site or blog. This option is likely to yield the most respondents because it is most convenient. Others require respondents to follow a link to a Web site. Some provide the creator the option to require a password to verify respondent identity.
Step 5
Collect the data. Some Web sites allow the creator to export results to an Excel spreadsheet, which can then be imported to data-processing software. Others may offer only a simple statistical analysis, like percentages for each response. It is helpful to know how the data will be processed before choosing a polling interface.
Warnings
Online polls are time-saving and cost-efficient, but don't always provide the greatest validity. There are several concerns about self-administered surveys and polls. There is no way to verify the identity of the respondent, and respondents may answer polls more than once, skewing results. Web surveys can rarely be used to represent the general public, since survey respondents have access to computers and the skills necessary to engage in a poll. Web surveys are best used in combination with more traditional polling methods, like interviews, telephone surveys and paper surveys, to expand the sample and improve reliability.
References
Pew Research Center: Internet Surveys
Resources
Online Journalism Review: Best Practices for Online Polls
How to Roast Peas for a Snack
eHow.com
April 19, 2011
Roasted peas are a low-fat snack that offer the crunch and full flavor of nuts without nuts' caloric impact. Full of fiber, inexpensive and simple to make, they can be customized with your favorite spices for a new snack food. Once the roasted peas cool, store them in an airtight container for up to three days. The recipe can be doubled or quadrupled; just increase the amount of peas, oil and spices accordingly.
What You'll Need
Step 1
Preheat an oven to 400 F.
Step 2
Prepare one 12-oz. can of chickpeas or 2 cups of frozen green peas. If you use canned chickpeas, drain and rinse them. If you use frozen green peas, thaw them in warm water and drain them. Gently pat the peas dry with paper towels, removing excess moisture.
Step 3
Transfer the peas to a medium-size mixing bowl.
Step 4
Drizzle the peas with 2 tbsp. of olive oil, and toss them gently with a spatula to coat them evenly. Sprinkle the peas with 1 tsp. of salt or garlic salt and 1 tbsp. of mixed spices; adjust the salt and spices to your preference. Try a combination of garlic salt, cumin and cayenne pepper for a smoky flavor, or salt, ground ginger and curry powder for a spicy kick. Toss the peas to coat them with the spices.
Step 5
Transfer the seasoned peas to a jelly roll pan or other baking sheet with low sides, and arrange them in a single layer.
Step 6
Roast the peas in the 400 F oven for 30 to 45 minutes, or until they are golden and crispy. Allow the peas to cool to room temperature before serving them, or store them in an airtight container for up to three days.
Reference
Food Network.com: Spicy Baked Chickpeas; Claire Robinson; 2010
April 19, 2011
Roasted peas are a low-fat snack that offer the crunch and full flavor of nuts without nuts' caloric impact. Full of fiber, inexpensive and simple to make, they can be customized with your favorite spices for a new snack food. Once the roasted peas cool, store them in an airtight container for up to three days. The recipe can be doubled or quadrupled; just increase the amount of peas, oil and spices accordingly.
What You'll Need
- 12-oz. can chickpeas (garbanzo beans) or 2 cups frozen green peas
- Paper towels
- Medium-size mixing bowl
- 2 tbsp. olive oil
- Spatula
- 1 tsp. salt or garlic salt
- 1 tbsp. mixed spices
- Jelly roll pan or other baking sheet with low sides
Step 1
Preheat an oven to 400 F.
Step 2
Prepare one 12-oz. can of chickpeas or 2 cups of frozen green peas. If you use canned chickpeas, drain and rinse them. If you use frozen green peas, thaw them in warm water and drain them. Gently pat the peas dry with paper towels, removing excess moisture.
Step 3
Transfer the peas to a medium-size mixing bowl.
Step 4
Drizzle the peas with 2 tbsp. of olive oil, and toss them gently with a spatula to coat them evenly. Sprinkle the peas with 1 tsp. of salt or garlic salt and 1 tbsp. of mixed spices; adjust the salt and spices to your preference. Try a combination of garlic salt, cumin and cayenne pepper for a smoky flavor, or salt, ground ginger and curry powder for a spicy kick. Toss the peas to coat them with the spices.
Step 5
Transfer the seasoned peas to a jelly roll pan or other baking sheet with low sides, and arrange them in a single layer.
Step 6
Roast the peas in the 400 F oven for 30 to 45 minutes, or until they are golden and crispy. Allow the peas to cool to room temperature before serving them, or store them in an airtight container for up to three days.
Reference
Food Network.com: Spicy Baked Chickpeas; Claire Robinson; 2010
What is the Difference Between Brown Sauce and Brown Gravy?
eHow.com
April 10, 2011
A sauce or gravy is the finishing touch on many dishes, but there are difference between the two. Simply, gravy is the juice and drippings of cooked meat. It can be served as is or thickened with flour. A sauce, on the other hand, is a preparation of several ingredients and is not necessarily meat-based. Variations of brown sauce and brown gravy are found in many regional and world cuisines.
Espagnole
At the heart of French cuisine are the five "mother sauces": bechamel, veloute, tomat, espagnole and hollandaise. They are the foundations for all other sauces. Espagnole, or brown sauce, is a combination of beef stock and tomato puree thickened with a roux (flour and butter paste) and flavored with a mirepoix (celery, onion and carrots).
Chinese Brown Sauce
Many popular Chinese dishes like beef with broccoli and egg foo yung are made with a rich brown sauce. Each chef has his own recipe, but there are several basic ingredients in most Chinese brown sauces: beef broth, soy sauce and brown sugar. Brown sauce is thickened with corn starch and often seasoned with garlic and ginger. Many recipes also include oyster sauce or hoisin sauce.
Jus
The simplest brown gravy is just the jus, or juice, from the meat. Often, cooks will skim the fat from the liquid and serve the gravy as it is. Cooks may also thicken the jus by reducing it. This is done by bringing it to a boil and then to a simmer until half of the volume remains.
Brown Gravy
In the American South and Midwest, brown gravy is thickened almost to a smooth paste. This type of gravy is made by adding flour and milk to pan drippings and cooking until very thick. It is often served over fried meats and side dishes.
Resources
Epicurious: Espagnole Sauce
Epicurious: Chinese Brown Sauce
AllRecipes: Old Fashioned Brown Gravy
References
Free Culinary School: The Five French Mother Sauces
April 10, 2011
A sauce or gravy is the finishing touch on many dishes, but there are difference between the two. Simply, gravy is the juice and drippings of cooked meat. It can be served as is or thickened with flour. A sauce, on the other hand, is a preparation of several ingredients and is not necessarily meat-based. Variations of brown sauce and brown gravy are found in many regional and world cuisines.
Espagnole
At the heart of French cuisine are the five "mother sauces": bechamel, veloute, tomat, espagnole and hollandaise. They are the foundations for all other sauces. Espagnole, or brown sauce, is a combination of beef stock and tomato puree thickened with a roux (flour and butter paste) and flavored with a mirepoix (celery, onion and carrots).
Chinese Brown Sauce
Many popular Chinese dishes like beef with broccoli and egg foo yung are made with a rich brown sauce. Each chef has his own recipe, but there are several basic ingredients in most Chinese brown sauces: beef broth, soy sauce and brown sugar. Brown sauce is thickened with corn starch and often seasoned with garlic and ginger. Many recipes also include oyster sauce or hoisin sauce.
Jus
The simplest brown gravy is just the jus, or juice, from the meat. Often, cooks will skim the fat from the liquid and serve the gravy as it is. Cooks may also thicken the jus by reducing it. This is done by bringing it to a boil and then to a simmer until half of the volume remains.
Brown Gravy
In the American South and Midwest, brown gravy is thickened almost to a smooth paste. This type of gravy is made by adding flour and milk to pan drippings and cooking until very thick. It is often served over fried meats and side dishes.
Resources
Epicurious: Espagnole Sauce
Epicurious: Chinese Brown Sauce
AllRecipes: Old Fashioned Brown Gravy
References
Free Culinary School: The Five French Mother Sauces
The Best Chocolate Cakes for a Wedding
eHow.com
April 6, 2011
Traditionally, wedding cakes came in one style: white cake with white frosting. Today, brides can use their wedding cakes to showcase their personalities, and many are turning to decadent chocolate. Chocolate wedding cakes can be classic or kitschy with creative combinations of cake flavors, fillings and frostings. Every baker has a go-to chocolate cake recipe that can be a foundation for distinctive flavors, so ask your vendor about creating a cake to personalize your wedding.
Classic
Traditional, elegant weddings typically include an equally traditional cake, but underneath that beautiful white butter cream, try a classic chocolate combination. Raspberry and chocolate is a decadent flavor profile, perfect for a summer evening event when raspberries are in season. German chocolate is a rich combination of coconut, pecans and chocolate that would be suited for a fall occasion. Black Forest cake lends a vintage feel to a winter wedding, with cherries and cream layered between dark chocolate cakes. A fresh mint chocolate cake is the perfect centerpiece for a spring garden reception.
Modern
Wedding cakes for more modern affairs can be elaborate or streamlined, often decorated with splashy color on a foundation of pristine fondant. The cake underneath can be as modern and artful as the artwork decorating it. Peanut butter and chocolate is a youthful combination, the comfort food of desserts. A rich mocha puts a sophisticated spin on chocolate cake laced with the flavor of coffee. Mexican chocolate swirls cinnamon and cayenne pepper with milk chocolate for a subtle, spicy kick. Red velvet cake, though not typically considered a chocolate cake, is a cocoa-infused cake colored a vibrant red, perfect for a holiday wedding.
Trendy
A wedding cake can be a platform for the bride and groom to make a bold statement with unexpected flavor combinations. Pumpkin spice pairs well with chocolate for a warm, earthy, autumn confection. Frosting infused with green tea holds up well against a chocolate cake for a refreshing Far East-inspired cake. The trendiest of culinary combinations today is bacon and chocolate. Not for the faint of heart, this bold flavor profile can be surprisingly satisfying and certainly memorable.
Where to Begin
To get an idea of how these flavors will pair, try some specialty chocolate bars with similar flavor profiles by visiting a chocolatier or shopping online. Bring your ideas to several wedding cake bakers and ask about arranging a tasting. Many bakers will customize flavors for their clients, and most will arrange for them to sample a variety of cakes for a nominal fee. Don’t feel limited to choose one flavor. A tiered wedding cake can include as many flavors as there are tiers. Finally, ask your baker about pricing for your custom confection.
Resources
The Knot: A Complete Wedding Cake Checklist
References
The Knot: Wedding Cakes
Affluent Magazine; "Hot Wedding Cake Trends"; Lisa Toth
April 6, 2011
Traditionally, wedding cakes came in one style: white cake with white frosting. Today, brides can use their wedding cakes to showcase their personalities, and many are turning to decadent chocolate. Chocolate wedding cakes can be classic or kitschy with creative combinations of cake flavors, fillings and frostings. Every baker has a go-to chocolate cake recipe that can be a foundation for distinctive flavors, so ask your vendor about creating a cake to personalize your wedding.
Classic
Traditional, elegant weddings typically include an equally traditional cake, but underneath that beautiful white butter cream, try a classic chocolate combination. Raspberry and chocolate is a decadent flavor profile, perfect for a summer evening event when raspberries are in season. German chocolate is a rich combination of coconut, pecans and chocolate that would be suited for a fall occasion. Black Forest cake lends a vintage feel to a winter wedding, with cherries and cream layered between dark chocolate cakes. A fresh mint chocolate cake is the perfect centerpiece for a spring garden reception.
Modern
Wedding cakes for more modern affairs can be elaborate or streamlined, often decorated with splashy color on a foundation of pristine fondant. The cake underneath can be as modern and artful as the artwork decorating it. Peanut butter and chocolate is a youthful combination, the comfort food of desserts. A rich mocha puts a sophisticated spin on chocolate cake laced with the flavor of coffee. Mexican chocolate swirls cinnamon and cayenne pepper with milk chocolate for a subtle, spicy kick. Red velvet cake, though not typically considered a chocolate cake, is a cocoa-infused cake colored a vibrant red, perfect for a holiday wedding.
Trendy
A wedding cake can be a platform for the bride and groom to make a bold statement with unexpected flavor combinations. Pumpkin spice pairs well with chocolate for a warm, earthy, autumn confection. Frosting infused with green tea holds up well against a chocolate cake for a refreshing Far East-inspired cake. The trendiest of culinary combinations today is bacon and chocolate. Not for the faint of heart, this bold flavor profile can be surprisingly satisfying and certainly memorable.
Where to Begin
To get an idea of how these flavors will pair, try some specialty chocolate bars with similar flavor profiles by visiting a chocolatier or shopping online. Bring your ideas to several wedding cake bakers and ask about arranging a tasting. Many bakers will customize flavors for their clients, and most will arrange for them to sample a variety of cakes for a nominal fee. Don’t feel limited to choose one flavor. A tiered wedding cake can include as many flavors as there are tiers. Finally, ask your baker about pricing for your custom confection.
Resources
The Knot: A Complete Wedding Cake Checklist
References
The Knot: Wedding Cakes
Affluent Magazine; "Hot Wedding Cake Trends"; Lisa Toth
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