Weedy1

I'm quite amazed this fellow and Richard Reid were allowed to live after being detained on board. I would have expected them to be killed on board in order to minimize any further threat to security. I guess maybe airline staff are trained otherwise. It would be interesting to know the guidelines set forth.

Sure send me the link Brad but I'm more interested in examples of what you say would make most movies look bad. Do you have any links to the makers sites or possibly forums for these types of shorts? It doesn't have to be specific, I just want a feel for what you are talking about. Thanks

Did you watch these on the net? If so do you have a link? I'd like to see them.

Two of my favourites,

Birchy, this isn't just about deaths versus the inconvenience of getting a flu shot. It was a record year for people getting flu shots (both seasonal and H1N1) which contributed to fewer deaths all around. Your figure of 250,000 is also for seasonal fluS (plural) not seasonal flu, therefore you are comparing apples to oranges. Furthermore the estimates of 10,000 deaths from H1N1 are laboratory confirmed deaths only. The experts figure the actual number of deaths that can be attributed to the H1N1 is much higher. From: http://www.who.int/wer/2009/wer8449.pdf As of 17 October 2009, >414 000 confirmed cases and nearly 5000 deaths had been reported to WHO; the actual number of cases is expected to be much higher as public health systems have stopped confirming individual cases and are now monitoring disease trends. When the results of serological studies are published, more information will be available on the proportions of populations infected, including mild and non-symptomatic cases. There are fewer data available from developing than developed countries. I haven't been able to nail down any solid information but I'm speculating the worldwide H1N1 vaccination program also has to do with the prevention of possibly much more deadlier strains that could result from the H1N1 mutating, strains such as the H5N1 (Avian)which will kill 60% of the people it attacks. You have to keep in mind that H1N1 is in a class of flus the WHO have been monitoring for years. I think they're fairly worried about the possibility of one of these flus going ballistic on our population thus the high degree of caution. I'm not the expert so I'll get my shot even if someone is making a buck or two.

It's not a novel but "Presentation" by Gary Borger is a must for any Ffisherman.

Couldn't understand a single word that guy said. I guess I have no British in me.

Ya sure. . . . . . Liar Go get em Kris.

It's pretty childish that this sparring match with SL has come to the point of nasty PM's. If you feel the PM's crossed the line, I would suggest forwarding them to the site admin and requesting they ban him.

Love this: And the total number of electric cars or hybrids among that number? "Five," says Ms Jorgensen. You would think they could have one big massive conference call, maybe internet based so that those that don't give a *hit could turn their internet device off without fear of being ostracized by their peers. Monday morning, crap it’s too cold and work sucks rant over.

He's apologizing for trying to make people believe you can buy a REAL steak from M&M.

WTF is this? Grassfed beef? BS. Needs some steroids.

The following instructions are from http://ca.askmen.com/fine_living/wine_dine..._wine_dine.html . These are perfect instructions in my opinion. Room temperature and greater than 1" are VERY important. Cooking a good steak is all about following the details. Choosing the right cut Your choice of steak will depend on a number of factors; the biggest one being whether you’re a flavor person or a texture person. If you like flavor, it’s easier on your wallet, but harder on your cooking -- you’ll need to marinate and be careful about overcooking. And if you’re a texture person, you’re the other way around. Either way, follow these guidelines. * Buy steaks more than one inch thick. * Look for a marbled steak if you’re grilling. * Try to get steaks of even thickness. * Chuck and round cuts are the really tough guys and need to be marinated a long time. Rib and loin are more suited to the grill, and will be more tender. * Look for bright red meat with creamy white fat. There should be thin streaks of fat running through the meat as well. A perfect ending You can use many cooking techniques on your steak, but key to any of them is learning how to gauge the "doneness" of your meat. A common method used to determine the doneness is to check the internal temperature of the meat. Take this reading with a quick-read thermometer. You may want to aim for a few degrees lower than the recommended finishing temperature when taking the steak off the grill or out of the oven as the meat will continue to cook for a few minutes afterward. Levels of doneness Very rare: Hot on the outside, raw on the inside and the meat will be sort of wobbly. Final temperature reading should be 100°F. Rare: Red, cool to warm center and the meat will be soft and spongy. Final temperature reading should be 120°F. Medium rare: Red, warm center and the meat will have a springy firmness. Final temperature reading should be 126°F. Medium: Hot, pink center and the meat will have a less springy firmness than medium rare. Final temperature reading should be 135°F. Medium well: Slight color, cooked throughout and the meat will feel firm. Final temperature reading should be 145°F. Well done: The meat is gray-brown throughout and very firm and unyielding. Final temperature reading should be 160°F. Grilling It can take some practice when learning to grill the perfect steak, but it is worth it. Here are some steps to get you started. * Let your steak reach room temperature before grilling. * Trim the steak of excess fat. Any strips of fat should be about ¼-inch thick. Also, cut through the fat strip at 1½-inch intervals. * Season your meat. Salt and pepper is fine. * Preheat the grill to as hot as you can get it then reduce the heat to the proper setting for the cut of steak you are cooking. Proper heating of the grill is vital. Oil the grids that you will be cooking on. Now it's time to grill. Place each steak on the grill for one minute. Then, turn them and grill on the other side for an additional minute. After, turn the meat and rotate 45 degrees and grill for half the remaining cooking time. Make sure you turn them again. If you do this right you will get a nice diamond pattern of grill marks on the steaks and a well-rounded complete cook. Note that the biggest mistake most grillers make is to continually prod, flip and pierce the meat while grilling. This drains the flavor and toughens the meat. Touch it as little as possible. Some cooks go so far to say that you should only flip the steak once. Last but not least: Cook. Move the meat to the cooler spot, and/or close the grill to roast. Check the internal temperature of the meat with the quick-read thermometer and remove the steaks when they have reached their desired temperatures. Make sure that you let the steaks rest for two to three minutes before serving. This will let the juices flow out from the center, and finish cooking.

Are you two going to have a weiner contest too?

The latest gossip: "A source very close to Uchitel said they had sex nine times that night and in the middle of that, Tiger -- who's a complete machine when it comes to working out -- got up, went to the gym at 5 in the morning, came back an hour later, woke Rachel up, they had more sex and then he went back to the home he shared with Elin," He had to of been wearing Nike shoes.

This is a familiar face. I wonder if Dad had any part in the video. It wouldn't surprise me.

Cripe, I sure hope Sun doesn't have an opposing viewpoint on this one!!!

Whoa, stop it. You keep up that kind of talk up and he'll start thinking he looks like this (again).

Some more info: From: http://ca.news.yahoo.com/s/cbc/091124/busi...ioxide_pipeline Alberta pays $495M for carbon capture pipeline Alberta is spending $495 million over 15 years for a 240-kilometre pipeline that companies can hook into for collecting and storing carbon dioxide, it was announced Tuesday. The province has signed a letter of intent with Enhance Energy Inc., which is partnering with North West Upgrading to build the pipeline, connecting the so-called industrial heartland northeast of Edmonton to oilfields near Clive, in central Alberta. "This new pipeline will significantly advance Alberta's capacity for future carbon capture and storage projects," Premier Ed Stelmach said in a release. "The Alberta Carbon Trunk Line will be the backbone of CO2 transportation for Alberta. It will be built with long-term capacity in mind so as more companies capture CO2, they will be able connect to the line." Construction on the pipeline is scheduled to start in 2011, with operation commencing in 2012. The pipeline will be able to carry about 40,000 tonnes of CO2 a day, or 14 million tonnes a year. "The ACTL will enable the sustainable development of Albertas vast oil reserves while increasing production from existing reservoirs and helping to store 14 million tonnes of CO2 annually," said Susan Cole, president of Enhance Energy. Alberta's portion of the funding is coming from its $2-billion carbon capture technology fund. The federal government is putting $63 million towards the project. This is the third project funded by Alberta's carbon capture technology fund. In early October, the province and Ottawa announced funding for the Shell Quest project ($745Million dollars) , east of Edmonton, and Project Pioneer ($436 million) at TransAlta's Keephills plant in Wabumun, Alta. In both projects, CO2 emitted from the plants will be captured and injected more than 2,000 metres underground. See also : http://www.nrcan-rncan.gc.ca/media/newcom/.../200998-eng.php and http://www.transalta.com/newsroom/news-rel...alta-build-one- and http://www.energy.gov.ab.ca/Initiatives/1438.asp

Shouldn't you girls be in bed? Good-night, Mary Ellen

Here's the lowest of a scumbag landlord. Rented a house in Edmonton, $500 damage deposit. House was built in 1908. Kitchen counter had a small piece missing off the surface that had been glued in prior to us renting. It came off about a week before we needed to vacate due to the home being slated for demolition. Yep, during the process of doing the move out report the scumbag noted the missing piece and charged us $20. The home was torn down a week later.

This guy is the ultimate cool Doc. http://tesladownunder.com/index.html http://tesladownunder.com/interesting_stuff.htm#Bernoulli