Apple recently released a 16 GB version of the iPhone for an additional 100 bones above the 8 GBs $399 pricetag. Specs are exactly the same - so no 3G yet. You can be sure that the bootloader version will be 4.6 or something even worse newer and possibly harder to hack. And to top [...]

A in depth look at all the bones Stunt man Evel Knievel has broken through out his career.

As we age, many of us will experience changes in our bone mass which will eventually may lead to osteoporosis. Being a woman over 40 puts you in a higher risk group so you need to be vigilant about this. Osteoporosis can lead to serious fractures, and keep us out of action as we heal.

How to cope when your child has a bone marrow biopsy.

The problem with the green movement is that there's a hesitation happening right now. It has trouble reaching critical mass. When electronics show that sustainable is officially the new America cool, then the sprint will begin. The hesitation will end in a snap. I feel it in my bones that 2008 is the year.

A pork chop is a chop of pork.The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue.The so-called "Iowa Chop" is a thick center cut. The term was coined in 1976 by the Iowa Pork Producers Association. PreparationThe center cut and rib chops are suited to hot dry cooking methods such as grilling. Because of their collagen content, the blade and sirloin chops are better served by slower methods like braising.Like other pork products, the pork chop has been affected by changing dietary trends. In an effort to reinvent pork as "the other white meat", the pork industry began breeding leaner pigs. The lower fat content of modern pigs combined with pork's already dry texture means that it can be difficult for a chef to cook a pork chop fully without it becoming dry and tasteless. Brining can be used to help pork chops retain their moisture through the cooking process.Older cooking references may cite a need to cook all pork, including chops, to an internal temperature of 160°F (71°C) or even 170°F (76°) in order to eliminate the threat of trichinosis. This relatively high temperature has the unfortunate side effect of exacerbating pork's dryness problem. However, current US FDA regulations for the preparation of pork state that a minimum internal temperature of 144°F (62.2°C) is sufficient to ensure the destruction of the parasite. This temperature is below pork's temperature for medium doneness, typically around 150°F (65°C). Note that the meat near the bone in bone-in cuts will generally be several degrees lower than the rest of the chop. ReferencesThe Cook's Thesaurus - Pork Loin CutsArt Culinaire - Back to basics - recipes for porkGood Eats - "Chops Ahoy" (unofficial transcript)US FDA regulations - Title 9 - Chapter 3 - Part 318 - includes 318.10, "Prescribed treatment of pork and products containing pork to destroy trichinae." (revised January 1, 2003)Iowa Chop still an Iowa favorite