Common Sense Marketing - Aussie Style

Hello

Checked your e-mail inbox lately?

Chances are you'll find at least two or three (probably a LOT more) messages with "get rich" promotions. Usually, these ideas start off free, but gradually suck in the gullable to send credit card details or money orders. People throughout the ages have devised ways to make an "easy living" from other peoples hardwork.

Internet scams are just the next logical step.

How can you tell if the money making offer is real or just a rip-off?

Well, one Aussie marketeer is working on cleaning up the Internet by taking direct action:

Internet Marketing - A Philosophical Perspective

NO Bull is a site devoted to providing factual, timely and truthful information about internet marketing, affiliate marketing and all things internet. This includes reviews on programs, ebooks, study courses and software amongst other related issues.

The guy running the "No Bull" web site concept is called Ric Raftis; a poet, artist, businessman and soldier.

He has a great sense of humour and can be trusted to give sage advice.

Read the No Bull Blog; well worth a click!

The LPR web site displays a LOT of marketing articles:

http://www.liberated-press-releases.com/search.php?q=marketing

Some of them are good, while others make NO sense at all.

Actually, I'm shocked at the quality of the listings.

Roasting Some LPR Nuts

Monday morning will be interesting, when I plan to gather the LPR article approvers together and point out the glaring errors in their work. Just think, I only just paid a bonus to them for good editing!

Huh, some payback required!

Where HAS All The Gold Gone

Gold is a chemical element with the symbol Au (from the Latin aurum) and atomic number 79. It is a highly sought-after precious metal which, for many centuries, has been used as money, a store of value and in jewelery.

The metal occurs as nuggets or grains in rocks, underground "veins" and in alluvial deposits. It is one of the coinage metals. Gold is dense, soft, shiny and the most malleable and ductile of the known metals. Pure gold has an attractive bright yellow color.

Since the beginning of recorded time, many hundreds or thousands of tons of gold have been mined and circulated. Where has it all gone? As a metal, gold doesn't rust it is very durable. Surely, somewhere there must be a huge pile of gold. A few years ago, the British government decided to sell the countries gold reserves in exchange for the new Euro currency. Did that work out? [source wikipedia.com]

Anyway, today's top article is about gold, history and uses:

The History of Gold Jewelry

Humankind has long been fascinated by the beauty of gold and since the earliest days of civilization gold has been used to adorn us in the form of jewelry. Let's take a look at how gold jewelry has been used in the various parts of the world during the last five thousand years.

The Sumerian Civilization, located in present-day Iraq, is well known as the place where one of the first systems of writing was developed. There gold was used to make necklaces earrings, rings, bracelets and other ornaments as early as 2500 BC.

Sumerian goldsmiths used sophisticated metalworking techniques such as cold hammering, casting, soldering, and were particularly skilled in decorating with filigree (fine-wire ornamentation). They also practiced "granulation" using minute drops of gold to enhance the beauty of the jewelry.

Jewelry played an important role in Egyptian civilization where its use dates back to 3000 BC. A tomb painting of late 15th century BC shows a metalworker using tongs and a blowpipe to anneal gold. The famous tomb of Tutankhamun or King Tut contains numerous pieces of fine gold jewelry embedded with precious stones. These pieces of jewelry are on display in the national museum in Cairo and thousands of visitors each day marvel at the skill of these early goldsmiths and jewelers.

On Mediterranean island of Crete, now part of Greece, gold jewelry also played an important role as early as 2400 BC. The jewelers of Crete may have gotten their knowledge from West Asia and they were experts in fashioning gold jewelry.

Diadems, hair ornaments, beads, bracelets, and complex chains have been found in Minoan tombs on Crete. It is also believed that Asian techniques of filigree and granulation were introduced to Crete around 2000 BC.

Around 1550 BC Minoan culture and its jewelry styles spread to Greece, then dominated by the city-state of Mycenea, located 90 miles southwest of present-day Athens.

Metalworking techniques spread outward from Greece and reached northern Europe as early as 1800 BC. There is also evidence that the Celtic and early British people traded with the eastern Mediterranean civilizations by this time and exchanged their products for gold beads.

By 1200 BC jewelry making was flourishing in Central and Western Europe. Bronze and gold was used to make jewelry and the spiral was the most common type of decoration. Twisted gold torcs were made in the British Isles and northern France from the 5th to the 1st century BC. Torcs, also spelled Torq, were rigid circular neck rings or necklaces that were open-ended at the front. Massive circlets for the necks and arms were the characteristic ornament of the chiefs of the Celtic race. The Celts also used enamel and inlay to decorate jewelry.

In the 7th century BC the Etruscans of central Italy were also making fine gold jewelry. The Etruscans perfected the difficult technique of granulation, a technique in which the surface of the metal is covered with tiny gold grains.

In Greece during the Hellenistic Age (the period just after the time of Alexander the Great, 323-30 BC) Greek jewelry was characterized by its great variety of forms and fine workmanship. Naturalistic wreaths were made for the head, and a variety of miniatures -- human, animal, and plant -- were made into necklaces and earrings.

The Heracles-knot, developed in Greece, remained a popular motif into Roman times.

Colorful jewelry was an important characteristic of the Migration period (4th to 8th centuries AD) which followed the collapse of the Roman Empire. Mediterranean goldsmiths continued to produce refined jewelry but the jewelry of the European tribes dominated the period. They produced abstract styles and worked in enamels and inlaid stones. This is also the period of the penannular, or nearly circular, brooches of Ireland and Scotland.

From the 9th to the 13th century, the technique of cloisonne -- enameling on gold -- became widespread in Europe and the Near East, with the best jewelry of this type emanating from Constantinople (present day Istanbul) the capital of the Byzantine Empire.

Gold Jewelry in the Middle Ages and the Renaissance

In the year 962 AD, just after the creation of the Holy Roman Empire (located in Central Europe) there was a fusion of Mediterranean and European civilizations and this had an effect on the jewelry as well.

The Emperor and the Church became the patrons of the arts. Jewelers worked in courts and monasteries. During this era, jewelry design was based on the setting in gold of precious stones and pearls in colorful patterns. Precious stones, which were polished but used in natural forms, were credited with having magic powers. For example, Sapphire, symbolic of chastity and spiritual peace, was used for papal rings.

Antique cameo gems were prized and when set in early medieval jewelry and were given a Christian interpretation. Until this era, European jewelry was produced mainly in imperial and monastic workshops. However, by the 13th century a system of independent guilds of goldsmiths was established in European capitals.

Gothic jewelry reflects the chivalrous ethic of the aristocratic society of this time in its symbolism and frequent use of amatory inscriptions. Jewelry, which has always had close affinities with modes of dress, frequently took the form of brooches and other fastenings such as belt clasps.

The ring brooch, the most common form of jewelry in the 13th century, was probably given as a token of love or betrothal. A pendant would occasionally be used as a Reliquary. The use of earrings ceased entirely, because women wore elaborate jeweled headdresses that concealed the ears. About 1300, French jewelers began to use translucent enamels over engraved silver or gold.
Article Republished From: Liberated Press Releases a web site that DOESN'T use Google Adsense text links in or around articles.

Author Resource:- Authorized distributor of beautiful pandora bracelets and beads.

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Selection of Great Italian Recipes and Wine Selections

I love Italian food. How many times have you heard that uttered? There's something fantastic about the aromour and the shear joy of eating that Italians are famous the world over for their recipes and fine wines.

Here is a selection of Italian food articles submitted to the Liberated site over the last six months.

Secret Recipes Frittlers (Italian Pasties)

Hello a couple months ago I did an article on my families all time favourite secret recipe Frittlers (Italian Pasties). There is 2 ways you can make them one is with oil the other without oil. I love them both ways out of 5 with oil I give it 5 without oil I give it 4.75 still sensational. The article I did 2 months ago was with oil so I’ve updated this with the way to do it without oil.
The reason for this without oil is healthier then with oil so if you would like to try it but without oil this is for you. I have them both ways and love them.

Firstly the oil recipe I did 2-3 months ago is below and underneath it is how to do it without oil Secret Recipes Frittlers Part 2 (Italian Pasties).
You are in for a treat. We name the recipe Frittlers (Italian Pasties)
With Oil Secret Recipes Frittlers Part 1 (Italian Pasties)

Ingredients
7g yeast, 1 cup lukewarm water – if need more add extra but don’t make it soggy, 3 cups plain flour, pinch of salt, pepper, cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese, ham, tomatoes, tuna (chunk tuna) instead of ham canola oil
Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don’t make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.

While it’s rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then mix together.

Roll out dough to pasty round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pasty. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.

Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (Just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.

There is no problems with freezing them they still taste fantastic.

If you want to add tomatoes you can but have it within 24 hours but don’t freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller.
Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze.
Also if you like you can add chopped up onion or anything that you enjoy.

Without Oil Secret Recipes Frittlers Part 2 (Italian Pasties)

You do exactly the same as with oil but instead of using oil and cooking them in a frying pan put them in the oven for roughly 10-15 minutes on 200 Degrees Celsius or 400 Degrees Fahrenheit then flip over again for extra 10 minutes and enjoy. (You can put on just a touch of oil on the Frittlers just before putting them in the oven).

This family secret recipe is one your family and friends will really appreciate, bon appetite!
Secret Recipes Frittlers Part 2 (Italian Pasties)

About The Author
Tony Pescatore loves Secret Recipes like his own Secret Recipe Frittlers (Italian Pasties). To find Secret Recipes you won't find Anywhere Else go to http://www.tpescatore.com/Recommends/SecretRecipes.


I Love Italian Wine and Food - The Tuscany Region
By: Levi Reiss

If you are looking for fine Italian wine and food, consider the Tuscany region of central Italy. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour. Tuscany is located on the central western part of Italy on the Tyrrhenian Sea. It gets its name from an Etruscan tribe that settled the area about three thousand years ago. It has belonged to the Romans, the Lombards, and the Franks.

More than four hundred years ago under the Medicis, Tuscany became a major European center. It is undoubtedly one of Italy’s top tourist destinations as well as an ideal place for your villa when you hit it big, really big. According to one Seinfeld episode there are no villas to rent in Tuscany, but that was several years ago. On the other hand, time in Tuscany as elsewhere in Italy is measured in centuries.

Tuscany’s total population is about 3.5 million. Florence is the birthplace of the Italian Renaissance and the administrative center of Tuscany. It is one of Italy’s top tourist destinations, whose sites of interest are too numerous to list here. Siena and Pisa are two other major tourist destinations. Tuscany is a center of industrial production, in particular metallurgy, chemicals, and textiles. Given the region’s importance as an international art center for centuries, don’t be surprised that it is an excellent place to appreciate and purchase fashion, jewelry, leather goods, marble, and other items of beauty. Florence is the home of the house of Gucci.

Tuscany produces a wide variety of cereal, olives, vegetables, and fruit. But not only vegetarians eat well. It is home to cattle, horses, pigs, and poultry. One local specialty is wild boar. On the coast, seafood is abundant. Tuscany devotes over one hundred fifty thousand acres to grapevines, it ranks 4th among the 20 Italian regions. Its total annual wine production is about 58 million gallons, giving it an 8th place. About 70% of the wine production is red or rosé, leaving 30% for white.

The region produces 44 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine and 7 DOCG white wine. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. The region produces 9 DOC wines. Tuscany also produces Super Tuscan wines, wines that may not have a prestigious classification but that are known to be outstanding.

These wines are arguably the main reason that Italy was forced to revise its wine classification system. Fully 55% of Tuscan wine carries the DOC or DOCG designation. And remember, many of Tuscany’s best wines carry neither designation. Tuscany! is home to more than three dozen major and secondary grape varieties, about half white and half red. Widely grown international white grape varieties include Trebbiano, Malvasia, and Sauvignon Blanc.

The best-known strictly Italian white varieties are Vermentino and Vernaccia. Widely grown international red grape varieties include Merlot and Cabernet Sauvignon. The best-known Italian red variety is Sangiovese, which is grown elsewhere, including California. A strictly Italian variety is Canaiolo. Before reviewing the Tuscan wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Panzanella, Bread and Tomato Salad. For a second course, eat or share a Bistecca alla Fiorentina, (Texas-sized) Beef Steak. If you have room, indulge in a Torta Rustica, Cornmeal Cake with Cream.


OUR WINE REVIEW POLICY

While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price. Wine Reviewed Badia a Coltibuono Chianti Classico 2004 12.8% alcohol about $21 I’ll start by quoting the marketing materials. “…A wine that would complement a veal chop or game birds, expect aromas of cranberry and cherry. On the palate, it should be round and ripe with enough tannin for balance.” As a point of interest, the label included the warning “contains sulphites” in ten languages.

I first tasted this wine with slow-cooked boneless beef ribs and potatoes accompanied by a spicy commercial Turkish salad. The wine was thick, loaded with plum and cherry flavors, and some tobacco. The tannins were moderate. Dessert was a cocoa cake whose label said strudel. The wine went well, its fruit really came out. I next tasted the Chianti Classico with slow-cooked meat balls, cauliflower and chickpeas in a tomato sauce, and potato wedges. The wine was plumy and powerful, with very pleasant tannins, a little tobacco and a little earth. Just so you know, I’m not usually partial to tannins. The wine was so round that I enjoyed finishing the glass when the food was gone. No dessert this time. I decided to follow the distributor’s suggestion and grilled a veal chop with a mixture of spices (minced onion, cayenne, and a bit of curry powder), accompanied by grilled eggplant slices with the same spices, and a commercially prepared Turkish salad, based on red pepper and tomato.

The wine bounced nicely off the delicious somewhat fat, somewhat rare meat. It didn’t add flavors of its own, but accompanied the food’s flavors excellently. It was powerful, but not overpowering. As its name indicates, Pecorino Toscano cheese comes from Tuscany, where it has been made from sheep’s milk for thousands of years. The cheese is moderately strong smelling and has a complex nutty flavor. The wine was smooth and round and had a pleasant tinge of tobacco. Just for the record I am not a smoker. In the presence of Asiago cheese from the Trentino-Alto Adige region of northern Italy, the wine became more robust. I remember when Chianti came in straw-covered bottles. In fact, I remember the bottles more than the wine itself. But times have changed.

This Chianti Classico was excellent, quite deserving of its top-of-the-line DOCG classification and well worth the price.

About The Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is http://www.theworldwidewine.com/.

Editors from LPR contribute to the Liberated Blog by selecting and highlighting some of the best articles and also posting some amusing stories.

Other Food and Wine Links From LPR


Vacation To Italy And Get A Major Dose Of History By:-will mooreFrom Naples to Florence to Rome; Italy has fabulous culture and history. Travel to Italy and enjoy your stay one of their luxurious hotels.

Italian Food and Wine Suggestion - Eat and Drink With The Italian Style By:-Ann CoveneyStart with Panzanella, Bread and Tomato Salad. For a second course, eat or share a Bistecca alla Fiorentina, (Texas-sized) Beef Steak. If you have room, indulge in a Torta Rustica, Cornmeal Cake with Cream.