Popular Computer Games: Most Popular Types of Computer Games ...

Throughout the times, there have been many games which have been created for the sole purpose of entertaining the individual or groups of individuals, ranging from board games, video games to computer games. This article will focus on many different genres of computer gaming. There are a lot of genres within the gaming category, so we will focus on just the most popular ones.

Action games are games which require the use of quick reflexes, timing and possibly accuracy to achieve certain goals. Most action games emphasise on fighting or combat, but there are sub-genres of the action category which are popular, like fighting games and first-person shooters. Fighting games are mostly one on one combat with another player or a player versus the computer.

There are many combo's, special attacks and chains of attacks and blocks which all depend on the buttons which the players press. First person shooters, however, are 'shoot-em-up' games which consist of the screen displaying whatever the character in the game perceives, which brings the player into the character's world, allowing the players to control them and determine actions accordingly.

There are usually teams or an objective to achieve, such as assassinating a target or eliminating the other team. Players need skill, accuracy and quick reflexes to win the match or achieve the objective. This is one of the more popular genres.

Role Playing Games, (or RPG's) cast the player in the world of the character completely. They are usually 'adventurers' with a specific skill they are specially capable of, whether it is melee fighting, utilizing a bow and arrow, casting enchanted magic spells, healing and 'buffing' other players or being stealthy and agile.

Many of these games feature monsters which the adventurers need to overcome, and can be played single-handedly or in a group or 'party'. Sometimes these games have an online feature which you can invite other friends and players to play and assist you in a goal or achieve common goals within a group.

Source: http://faeryherbmother.blogspot.com/2012/11/most-popular-types-of-computer-games.html

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Former FL GOP Leaders Say the Goal Was Voter Suppression (Little green footballs)

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Saturday Night Card Game (WaPo plays the Rice card) - Le?gal In ...

I know I sound like a broken record.

Everytime I think the Democratic race card players could not get more vile, more deranged, more patronizingly demeaning to blacks, someone manages to defy even my vivid imagination.

This time, it is the Editorial Board of The Washington Post, which issued a truly amazing screed (h/t Gabriel Malor) claiming that critics of U.N. Ambassador Susan Rice are motivated by race and sex, as demonstrated by the facts that most are male and a significant percentage come from former confederate states (emphasis mine):

Could it be, as members of the Congressional Black Caucus are charging, that the [97 Republican House] signatories of the letter are targeting Ms. Rice because she is an African American woman? The signatories deny that, and we can?t know their hearts. What we do know is that more than 80 of the signatories are white males, and nearly half are from states of the former Confederacy. You?d think that before launching their broadside, members of Congress would have taken care not to propagate any falsehoods of their own.

The WaPo Editorial Board must have forgotten the opposition to Condoleezza Rice?s confirmation, which was led by former Klansman Robert Byrd and a guy who left a girl to die:

Leading the charge against Rice on Tuesday were Democratic Sens. Edward Kennedy of Massachusetts, Robert Byrd of West Virginia and Barbara Boxer of California.

Boxer, one of two Democrats to vote against Rice?s nomination in the Senate Foreign Relations Committee, said Rice?s answers to her questions were ?completely nonresponsive? and raised more issues about her credibility than they answered.

Rice, Condoleezza, reveived fewer favorable votes in her Secretary of State confirmation than any nominee in almost 25 years and more negative votes than any nominee in 180 years.? Twelve of the thirteen votes against Rice were from White Males, including the aforementioned former Klansman.

Boxer accused Rice of lying about Sadaam Hussein?s WMD program, and Rice pushed back that they relied on the available intelligence, among other things.?

This would become a theme in Boxer?s continuously demeaning conduct towards Rice, which included mocking the fact that Rice had no children during the Iraq Surge hearings in January 2007 (note, Boxer also used the term ?dark cloud? which, had it been used by a Republican as to a black Democratic nominee, surely would have been called a dog whistle or worse)(full video here):

Boxer?s mocking of Rice, Condoleezza?s family status created a firestorm?of controversy, but plenty of liberals defended the attack.

Rice, Condoleeza, also was physically attacked at the start of those hearings, by White Liberals:

The Democrats? often personal attacks on Rice, Condoleezza, continued unabated (Kerry Picket has more).? Liberal cartoonists at major publications played on crude racial stereotypes in going after Rice, Condoleezza.

You get the point.

The criticisms of Rice, Condoleezza, on policy grounds were within the legitimate political realm, as are the criticisms of Rice, Susan.

In the criticisms of Rice, Susan, we have not seen from Republicans anything approaching the vitriol and crude racial and sexist comments directed at Rice, Condoleezza.

Does the?Editorial Board of The Washington Post even belief what it writes?? I doubt it.? It?s all part of their race card game.

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Source: http://legalinsurrection.com/2012/11/saturday-night-card-game-wapo-plays-the-rice-card/

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'Cake Boss' Buddy Valastro will stop in the Pittsburgh area | TribLIVE

By Candy Williams

Published: Saturday, November 24, 2012, 8:57?p.m.
Updated 3 hours ago

Buddy Valastro spends a good deal of his time pondering his next over-the-top dessert creations on his TLC reality television series, ?Cake Boss.?

He has thrilled customers with amazing cakes shaped like fire trucks and motorcycles, the Leaning Tower of Pisa, and his favorite production, a giant 2,000-pound Transformers cake he created last year for the New York International Auto Show and the upcoming launch of the movie, ?Transformers: Dark of the Moon.?

But this time of year, the owner of Carlo?s Bakery in Hoboken, N.J. turns his attention to not only cakes, but the family meals that make his holiday celebrations special. In Pittsburgh-area appearances Wednesday , he will share his favorite recipes ? and some stories of his family traditions.

Many of his reflections ? from happy times spent growing up with his extended family, including his Italian-American grandmother, Madeline, to cooking with his wife, Lisa, and their four children today ? are included in his new book, ?Cooking Italian With the Cake Boss: Family Favorites as Only Buddy Can Serve Them Up? (Free Press, $30).

One of the reasons he wrote the book, he says, was to carry on the family?s recipes and customs for future generations.

??Cooking Italian? is a tribute to my whole family,? Valastro says.

The baker extraordinaire considers himself an average cook who uses simple recipes, and doesn?t mind if he has to substitute ingredients when others aren?t available. In his cookbook, he notes possible variations in some of his recipes.

One recipe that is a mainstay in the Valastro kitchen is ?Sunday gravy? ? a homemade meat sauce with sweet Italian sausage links made in large portions and served with meatballs and braciole. It is a constant for Sunday dinner in the Valastro household served with a variety of pastas, he says.

Several of his recipes are named for family members who first prepared them ? such as Nina?s Mussels, a classic, breaded mussels dish from his Aunt Nina; Mama?s Chicken and Potatoes, a weekly offering of his mother, Mary Valastro, when he was at home, and Grandma Madeline?s Sausage Lasagna, which her grandson boasts ?is one of the best lasagnas you will ever have.?

Valastro says food doesn?t have to be complicated to be delicious, and great dishes can be accomplished when they?re kept simple and cooked with love.

For the holidays, he?ll be with his family and keeping alive some of their best traditions, along with the memory of his late father, Buddy Valastro, the original ?Cake Boss.?

?I remember the day before Christmas, when Dad would go after work to give pies to the homeless shelter,? he says. ?It?s something I do today with my children. We visit shelters in Jersey City and Hoboken.?

While in Pittsburgh, Valastro plans to demonstrate some seasonal recipes at Market District in Robinson. At the Benedum, Downtown, his show will include a friendly audience competition that includes a family triathlon relay race for prizes, and his decorating techniques ?to apply to your holiday cakes Cake Boss-esque.?

After his Pittsburgh engagement, Valastro has tour dates through Dec. 15. New seasons of his TLC shows, ?Cake Boss? and ?Next Great Baker,? a spin-off in which bakers compete to work at Carlo?s Bakery, are getting under way this week.

Candy Williams is a contributing writer for Trib Total Media.

Joe?s Chocolate Mousse

Prep time: 5 minutes

Cook time: 5 to 7 minutes

From ?Cooking Italian With the Cake Boss: Family Favorites as Only Buddy Can Serve Them Up?

It?s not often that the Valastros take their hats off to another person?s dessert, but Joe Park Casino was such a terrific chef that we had to give it up even for the sweet stuff he served at his catering hall. This chocolate mousse was part of the Venetian Hours, when a dessert buffet was served, at the Park Casino. When we were kids, my cousin Frankie and I used to run around eating as many servings as we could get our hands on. It?s hard to believe it?s made with plain old Hershey?s syrup, but it really is a heavenly mousse with the chocolate and cream in perfect balance.

2 cups heavy cream

2 tablespoons sugar

1?2 cup Hershey?s syrup

1 tablespoon sifted cocoa powder

1 tablespoon cr?me de cacao

In a chilled large bowl, whip the heavy cream and sugar with a hand mixer until stiff peaks form. Use a rubber spatula to fold in the chocolate syrup, cocoa powder, and cr?me de cacao. Divide among 6 glass bowls and chill for 1 hour, or as long as 4 hours, to let the cream set.

Serve chilled.

Makes 6 servings.

Stuffed Artichokes

Prep time: 15 minutes

Cook time: 40 minutes

Ice water

1 large lemon

4 globe artichokes, about 12 ounces each

3 cups homemade bread crumbs

1?2 cup (2 ounces) finely grated pecorino Romano

1?3 cup (2 ounces) minced prosciutto

3 large garlic cloves, coarsely chopped

2 tablespoons chopped flat-leaf parsley, stems included

1?2 teaspoon crushed red pepper

1?2 teaspoon freshly ground black pepper

1?2 cup olive oil

Salt, to taste, if desired

About 1 quart low-sodium chicken stock

12 Parmigiano-Reggiano shards (about 1 ounce), shaved from a chunk of cheese with a vegetable peeler, for garnish

Half fill a large, wide bowl with ice water. Zest the lemon, ideally with a microplane grater, taking care to not remove any of the bitter white pith. Set the zest aside. Cut the lemon in half and squeeze the juice into the water, catching the seeds in your hand and discarding them.

Working with 1 artichoke at a time, cut the stem from the bottom so that the artichoke can stand upright. Set the artichoke on a cutting board on its side and use a sharp, heavy chef?s knife to cut off the top inch or so, removing the thorny top. Use a pair of kitchen shears or clean, sharp household scissors to snip the thorns from the remaining leaves. Spread the artichoke open and use a spoon to scoop out the hairy choke from the center. Discard. Transfer the artichoke to the acidulated ice water to keep it from discoloring and repeat with the remaining artichokes.

Put the bread crumbs, pecorino Romano, prosciutto, garlic, parsley, red pepper, pepper, lemon zest, and olive oil in a large bowl and stir. Taste and add salt, if desired.

Working with 1 artichoke at a time, remove the chokes from the water, let them drain briefly, then pat them dry with paper towels. Working over the bowl, spread the artichoke leaves open like a flower and spoon a generous amount of breading into the center, working it behind the individual leaves with your fingers and letting any excess breading fall back into the bowl.

Set the chokes upright in a wide, heavy pot that holds them snugly and for which you have a tight-fitting lid. Pour stock into the pot, until it reaches about one-third up the sides of the artichokes.

Bring the stock to a boil over high heat, cover the pot, and lower the heat so the liquid is just barely simmering. Cook until a center leaf pulls out of an artichoke with ease and the flesh is fork-tender, for 30 to 35 minutes.

Use tongs or a slotted spoon to transfer the artichokes to a serving plate or platter. Serve warm or let cool to room temperature. Garnish each artichoke with 3 shards of Parmigiano-Reggiano.

Makes 4 servings.

Potato Gnocchi

Prep time: About 1 hour 15 minutes

Cook time: About 5 minutes

Contrary to popular belief, gnocchi are not that difficult to make. The main thing is to not overwork the dough, which will cause the gnocchi to become leaden and gummy. Gnocchi are so soft and delicious that you can simply toss them with a simple tomato sauce, or with melted butter and minced herbs.

3 large Russet potatoes (about 21?2 pounds total)

1 to 2 cups flour (you may not need it all), plus more for dusting your work surface, divided

2 large egg yolks, beaten

1?2 teaspoon fine sea salt

Pinch freshly grated nutmeg, optional

Remove the potatoes from the oven, use tongs to transfer them to the cutting board, and use the knife to make slashes lengthwise across the potatoes. As soon as they are cool enough to handle, press on the ends of the potatoes with your hands to force out the steam. (In order to make less gummy gnocchi, the potatoes need to be as dry as possible.)

While the potatoes are still quite warm, scoop out the potato flesh and rice them in a ricer or transfer to a bowl and mash with a potato masher. Measure out 3 (loosely packed) cups.

Lightly flour a work surface and transfer the 3 cups of potato to the surface. Add 1?2 cup flour, gently knead and form into a mound. Make a well in the center and add about 3?4 of the egg to the well. Use a fork to work the egg into the mixture. When almost incorporated (the mixture will begin crumbling), sprinkle another 1?4 cup flour over the mixture and work it in with the fork, then gently knead together. If the mixture seems too dry, add more of the yolk. Continue just until the mixture comes together in a slightly shiny and fragile dough ?adding more flour and egg yolk, as necessary.

Lightly press the dough together into a ball and set it aside. Scrape any stuck-on dough from your work surface, then dust lightly with flour. Working on the freshly floured surface, fold and knead the dough just enough for it to hold together. If the dough is sticky, add a little more flour, but as little as possible; the less flour you add and the less you work the dough, the lighter and more tender the gnocchi will be.

Lightly flour a rimmed baking sheet. Cut the dough into four equal pieces. Working with 1 portion of dough, roll it into a long rope, about ? inch in diameter. With the bench scraper, cut 1-inch pieces of dough from the rope and place on the floured sheet. These are your gnocchi. The gnocchi may be frozen on the baking sheet, then transferred to a freezer bag and frozen for as long as 1 month. There is no need to defrost the gnocchi before cooking them.

To cook gnocchi, bring a pot of salted water to a gentle boil over high heat. Add the gnocchi. They are done after they bob to the surface and then cook for 1 additional minute, for about 2 minutes total for fresh gnocchi, for 3 to 4 minutes for frozen. Use a slotted spoon to transfer the gnocchi either to mixing bowls to gently toss with other ingredients, to pans-full of sauce, or directly to serving dishes.

Makes a generous pound of gnocchi, enough to serve 4 to 6 people.

Mushroom Sauce for Gnocchi

Prep Time: About 20 minutes

Cook Time: About 40 minutes (including soaking)

This sauce, which my father used to make, pulls off a neat trick: There?s no meat in it, but the texture of the cremini mushrooms and the intensity of the reconstituted dried porcini create a meatlike effect. The magic is in the porcini?s soaking liquid, which is like liquid gold: I use it to intensify the sauce. You can use it for the same purpose in mushroom soups and risottos.

This sauce is also wonderful with broad pasta shapes, especially pappardelle.

Note: Mushrooms soak up liquid, so don?t clean them in water. Simply take a slightly damp paper towel and gently wipe off any dirt or grit. Some people also use a mushroom brush, but I don?t think they?re necessary; in fact, I think they tend to break up mushrooms.

2 cups homemade Chicken Stock, or low-sodium chicken broth

1 package (1 ounce) dried porcini mushrooms

3 tablespoons olive oil

11?4 pounds cremini mushrooms, wiped clean, ends trimmed, and thinly sliced (see above )

Kosher salt, to taste

2 large cloves garlic, minced

1?2 teaspoon crushed red pepper

1?4 cup dry white wine, such as sauvignon blanc

1?3 cup coarsely chopped, flat-leaf parsley

Gnocchi

2 to 3 tablespoons unsalted butter

1 tablespoon white-truffle oil

1?4 cup (about 1 ounce) finely grated Parmigiano-Reggiano, for garnish

Freshly ground black pepper, to taste

Heat the chicken stock in a small pot set over high heat. Put the dried porcini mushrooms in a small, heatproof bowl and pour the stock over them. Let the mushrooms soak for at least 20 minutes to hydrate, then use a slotted spoon to transfer to a cutting board. Coarsely chop the mushrooms, then set aside. Line a fine-mesh strainer with cheesecloth and strain the mushroom?s soaking liquid through the cheesecloth into a cup and set aside. (If you don?t have cheesecloth, a paper towel or coffee filter may be used.)

Heat a wide, deep, heavy saute pan large enough to hold the gnocchi and sauce over medium-high heat. Add the olive oil and heat until it is shimmering, almost smoking. Add the cremini mushrooms and a pinch of salt. Cook, stirring, until the mushrooms release their juice, it comes to a boil, and nearly evaporates, for about 7 minutes. Stir in the porcini, garlic and red pepper and continue to cook until the mixture is nicely fragrant and almost dry, for 1 to 2 minutes.

Pour in the wine, bring it to a boil, and let it reduce, for about 1 minute. Pour in 1?2 cup of the mushroom-soaking liquid, bring it to a boil, and reduce until almost dry, for about 2 minutes.

Pour in another 1?2 cup of the liquid, and boil and reduce until almost dry, for about 1 more minute. Stir in the parsley. Taste and add salt, if desired.

Transfer the cooked gnocchi to the mushroom sauce, using a slotted spoon. Raise the heat to medium-high and add another 1?2 cup mushroom cooking liquid, stirring the gnocchi to coat it with the sauce. If the gnocchi looks as though it can absorb more stock, add a little more, but take care to not let it become too soft. Fold in the butter and truffle oil.

Spoon the gnocchi and sauce into 4 to 6 wide, shallow bowls or plates and garnish with grated cheese and season with pepper

Makes enough sauce for a pound of gnocchi.

Grandma Madeline?s Sausage Lasagna

Prep Time: About 2 hours (includes sauce time; sauce can be made in advance)

Cook Time: About 1 hour 20 minutes (includes 20 minutes resting time)

My Grandma Madeline?s lasagna showed off her impeccable cooking instincts: First of all, there was the combination of meats: Beef, pork and veal are the same combination that makes meatballs and meatloaf work because the beef provides flavor, the veal texture, and pork the essential fat that binds it together. To that, she added spicy Italian sausage, which was a stroke of genius, because the sausage fat transmits its spices and flavors throughout the lasagna. And then to provide a wonderful texture, she used a combination of crushed and pureed tomatoes. This is one of the best lasagnas you will have, and the best part is that it doesn?t take any more work than making a more traditional recipe.

This recipe uses spicy sausage, but if it?s too hot for you, you can use sweet sausage or a combination of the two.

For the sauce:

1?4 cup olive oil

1?2 pound ground (80-20) beef

1?2 pound ground pork

1?2 pound ground veal

1 pound hot Italian sausage, casings removed

4 large garlic cloves, minced

1?2 teaspoon dried oregano

2 tablespoons tomato paste

1 can (28 ounces) peeled whole tomatoes with their juices, crushed by hand

1 can (28 ounces) tomato puree

Kosher salt, to taste

Freshly ground black pepper, to taste

For the lasagna:

2 pounds fresh ricotta cheese

1?4 cup finely chopped flat-leaf parsley, including stems

2 tablespoons finely chopped basil leaves

11?2 cups (6 ounces) finely grated Parmigiano-Reggiano, divided

11?2 pounds fresh whole mozzarella, grated on the large holes of a box grater (about 2 cups), divided

2 large eggs, beaten

1 pound fresh lasagna sheets, or dried lasagna noodles

Cold water, if necessary

To prepare the sauce: Heat a large, heavy-bottomed pot over medium-high heat. Add the oil and heat until it is shimmering, almost smoking. Add the beef, pork, veal and sausage, and cook until nicely browned, for 10 to 15 minutes, using a wooden spoon or fork to break up and blend the meats. Stir in the garlic and oregano, and cook, stirring, until the garlic is fragrant, for 1 to 2 minutes. Stir in the tomato paste and cook, stirring, until the meat is coated with the paste, for about 2 minutes. Pour in the tomatoes with their juices and the tomato puree, season with salt and pepper, and bring to a boil. Lower the heat and simmer over medium heat, stirring occasionally, until the sauce is thickened, for about 11?2 hours. Remove the sauce from the heat and let cool. The sauce can be refrigerated in an airtight container for as long as 2 days or frozen for as long as 1 month. Let the sauce come to room temperature before making the lasagna.

To prepare the lasagna: Put the ricotta, parsley, basil, 1 cup of the Parmigiano-Reggiano, 1 pound of the shredded mozzarella, and the eggs in a large bowl, season with salt and pepper, and blend well.

Cook the lasagna noodles, if necessary. (Fresh pasta and no-cook lasagna do not require any precooking. Dry, curly-edged lasagna noodles need only be par-cooked for 3 minutes in boiling, salted water.) Drain the noodles, rinse in cold water, and pat dry with paper towels.

Position a rack in the center of the oven. Heat the oven to 375 degrees.

Spread 1 cup of the sauce in the bottom of a 9-by-13-by-2-inch glass or ceramic baking dish. Line the bottom of the dish with overlapping noodles. Spread 1?3 of the cheese mixture over the noodles, sprinkle with a little Parmigiano-Reggiano and shredded mozzarella, then top with 11?2 cups of the sauce and another layer of noodles. Repeat this layering sequence twice, finishing with a layer of pasta and 11?2 cups of sauce. (There may be some sauce left over; save it for another use.)

Put the remaining 1?2 cup of mozzarella and 1?2 cup of Parmigiano-Reggiano in a small bowl, stir together, and scatter evenly over the lasagna.

Cover the lasagna with aluminum foil, and bake for 40 minutes. Remove the foil and continue to bake until the top is golden and crisp around the edges and the filling is bubbling, for about another 20 minutes. Remove the lasagna from the oven and let rest for 20 minutes before slicing and serving.

Note: Put a rimmed cookie or baking sheet into the oven under the lasagna pan to catch any spills and boil over.

Makes 10-12 servings.

Steak Pizzaiola

Prep Time: About 20 minutes, not including resting overnight

Cook Time: About 30 minutes

In this Sicilian dish, named for the pizza maker, the peppers and spices get along with the meat like a match made in heaven and make a big impact. As an added bonus, the different colored peppers look festive. While you can make this dish with other cuts, such as a New York strip, to me it needs to be made with a nice, fatty rib eye and served medium rare.

4 boneless rib-eye steaks, about 12 ounces each, ideally 1? inch thick

Kosher salt, to taste

3 large garlic cloves, minced

1?4 cup plus 1 tablespoon olive oil, divided

1 pound cremini mushrooms, wiped clean with a damp cloth, trimmed and sliced thickly

1 medium-size red onion, thinly sliced lengthwise

1 large sweet red bell pepper, seeds and stems removed, cut into 1?2-inch-thick slices

1 large sweet yellow bell pepper, seeds and stems removed, cut into 1?2-inch-thick slices

1?2 cup dry white wine, such as sauvignon blanc

1 can (28 ounces) whole plum tomatoes with their juices, crushed by hand

2 tablespoons coarsely chopped, fresh oregano leaves

1 tablespoon chopped flat-leaf parsley leaves

Freshly ground black pepper, to taste

1 tablespoon unsalted butter

The night before you plan to cook, season the steaks with salt, rub with about a third of the garlic, and drizzle with 1 tablespoon of the olive oil. Put in a baking dish, cover with plastic wrap, and refrigerate overnight. Let the meat come to room temperature before proceeding.

Heat a wide, deep saut? pan over medium-high heat. Add 3 tablespoons of the oil and heat it until it is shimmering, almost smoking. Add the mushrooms and a pinch of salt, and cook, stirring with a wooden spoon, until the mushrooms are nicely seared and begin to give up their juices, for about 3 minutes. Add the onions, red and yellow peppers and a pinch of salt. Cook, stirring with a wooden spoon, until the peppers are lightly caramelized, for 4 to 5 minutes.

Lower the heat and stir in another third of the garlic. Continue cooking and stirring until the peppers are tender, for 4 to 5 more minutes.

Pour in the white wine, turn the heat to high, and bring the wine to a boil. Boil and reduce the wine until it?s syrupy, for 1 to 2 minutes. Pour in the tomatoes and their juices and cook, stirring, until the sauce reduces and is thick and flavorful, for about 5 minutes. Remove the pan from the heat, stir in the remaining third of garlic, the oregano, and the parsley. Season with salt and pepper. Cover the sauce and keep warm.

Heat a wide, deep, heavy saut? pan over high heat. Add 1 tablespoon of the oil and the butter. When the butter melts and foams, add the steaks without crowding and cook until browned on one side, for 2 to 3 minutes. Turn the steaks over, brown on the other side, and continue cooking until cooked to desired doneness, for 3 to 4 more minutes for medium rare, for 5 to 6 minutes for medium, and for 7 to 8 minutes for well done.

To serve, put one steak on each of 4 plates and smother with sauce, making sure you get a good mix of vegetables in each serving.

Makes 4 servings.

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Source: http://triblive.com/lifestyles/fooddrink/2960110-74/family-valastro-cake-recipes-boss-minutes-sauce-says-cook-italian

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Japan PM, opposition chief clash over monetary policy

TOKYO (Reuters) - Japanese Prime Minister Yoshihiko Noda said on Sunday that the opposition's call for radical monetary easing to beat chronic deflation was "dangerous" and defended the independence of the central bank, countering arguments by the front runner in next month's election.

Noda and the leader of the Liberal Democratic Party (LDP), Shinzo Abe, differed sharply over monetary and foreign policy in separate television appearances ahead of the December 16 election which the opposition party is tipped to win in opinion polls.

Abe reiterated his call for setting a 2 percent inflation target, which is double the current goal of the Bank of Japan, to pull the world's third-largest economy out of a long spell of deflation.

The LDP leader also called for revising the law governing the BOJ so that the central bank is held responsible not only for price stability but also for job creation and the health of the real economy.

He said the BOJ must buy construction bonds from the market to finance infrastructure spending to rev up the economy which is sliding into a recession.

"It is a dangerous way of thinking," Noda said in a TV Asahi program. "It would undermine the central bank's independence if the government lays out the objective of monetary policy and mentions specific methods ..."

"It would be too complacent to think that the economy will improve by printing money," Noda added.

The two leaders also differed on foreign policy especially the LDP's proposal to post public servants on a permanent basis on islands at the centre of a territorial row with China to boost Tokyo's effective control.

"Putting personnel there at this time could cause further escalation of tensions. The bilateral relationship would be jeopardized if we don't have a severe view on the current circumstances," Noda said.

Sino-Japanese ties worsened sharply after the Japanese government in September bought some of the disputed islets in the East China Sea, hurting bilateral trade and investment.

"Our beautiful oceans are being threatened as Chinese ships are entering our territorial waters one after another," Abe said. "Would it be a positive message if we said, just like Prime Minister Noda does, that we would give them special considerations?", calling for a firmer response.

(Reporting by Tetsushi Kajimoto; Editing by Sanjeev Miglani)

Source: http://news.yahoo.com/japan-pm-opposition-chief-clash-over-monetary-policy-055508002--business.html

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Gomez helps Bayern beat Hannover 5-0 in Bundesliga

By CIARAN FAHEY

Associated Press

Associated Press Sports

updated 5:36 p.m. ET Nov. 24, 2012

BERLIN (AP) -Mario Gomez marked his return from injury by scoring seconds into his Bundesliga season debut to wrap up a 5-0 win for Bayern Munich over Hannover on Saturday.

Gomez left a Hannover defender sprawling and beat Hannover goalkeeper Ron-Robert Zieler from a tight angle in the 67th minute, 27 seconds after coming on for only his second appearance since ankle surgery in August.

"It's a great feeling. It was a long time without football," Gomez said. "For me personally it was a beautiful moment."

Bayern tops the standings nine points ahead of Borussia Dortmund, which came from behind to win 2-1 at Mainz for the defending champion's third win in a row.

Schalke and Eintracht Frankfurt had been joint second, but lost ground on Bayern after drawing 1-1.

Werder Bremen hung on for a 1-1 draw at Wolfsburg, where all the attention was on Klaus Allofs, the former Bremen team manager of 13 years who left to join Wolfsburg 10 days ago.

"I was completely focused on the game, but I know that many people around here were thinking of different things," Bremen coach Thomas Schaaf said.

Promoted Greuther Fuerth drew 0-0 with Nuremberg as Germany's oldest derby was played in the Bundesliga for the first time. Both sides had a player sent off.

Nuremberg coach Dieter Hecking best summed up the action: "Emotional, hectic, little football, at times much too much provocation from both sides, not a good game, a real struggle, red cards deserved, point won."

No other Bundesliga side ever claimed as many points, 34, as Bayern has after 13 games, while the Bavarians' goal difference of plus 33 is also a record.

Hannover, which had played in the Europa League on Thursday, had won only once on its previous 23 visits to Munich.

"Hannover weren't bad today, but the manner in which we created and scored the goals was outstanding," Gomez said.

Record signing Javi Martinez opened the scoring with his first Bayern goal in the fourth, an overhead kick after Bastian Schweinsteiger had helped on a corner.

Toni Kroos added another 20 minutes later, when he met Philipp Lahm's cross on the volley to send it inside the left post.

Franck Ribery joined in with his fourth league goal in the 37th, before Brazilian defender Dante claimed his first Bayern goal in the 63rd, a header from a free kick.

Gomez then scored on his first appearance in the Bundesliga since May 5.

"They took us apart at times. Today in phases there was a difference in class. Congratulations to Bayern," said Hannover coach Mirko Slomka, who has been touted as a replacement for the 67-year-old Heynckes once he retires.

Schalke opened the scoring in Gelsenkirchen in the 11th, when Lewis Holtby capitalized on Stefan Aigner's mistake to send Klaas-Jan Huntelaar through. The Dutchman controlled the ball with his right foot before dispatching it past Kevin Trapp with his left for his first league goal since Sept. 28.

Aigner atoned two minutes later when he scored with a header from Bastian Oczipka's inch-perfect cross.

Frankfurt had Karim Matmour sent off for a second yellow late in the game, when the home side almost claimed a late winner in a frenetic finale.

In Mainz, Marco Caligiuri scored with a stunning left-foot shot on the half-volley to the top right corner in the fourth.

Robert Lewandowski equalized seven minutes later when he got the slightest of touches to Marco Reus' cross.

Mario Goetze sprung the offside trap for Lewandowski to score again with a deft chip over Christian Wetklo two minutes before the break.

"The head wanted to play football but the spirit wasn't there in the beginning," said Dortmund coach Juergen Klopp. "It was a psychological game. We passed the test."

Klopp now has injury concerns over Ilkay Guendogan. The Germany international hobbled off in the 34th after a challenge on his left ankle from Nikolce Noveski.

Wolfsburg twice hit the post and was denied a penalty before Eljero Elia crossed for the unmarked Marco Arnautovic to score for Bremen in the 35th.

Bremen defender Lukas Schmitz was sent off with a second yellow in the 62nd, and Bad Dost equalized two minutes later after quick interplay between Diego and Vierinha.

"The sending off influenced the game without, no doubt," said Bremen coach Thomas Schaaf. "For me it was clearly the wrong decision."

Security was tight in Fuerth for the 255th Franconian derby, a bitter affair going back 108 years.

Nuremberg midfielder Markus Feulner was sent off in the 35th, and Sercan Sararer earned his second yellow card in the 63rd, but neither side could score.

Fuerth is still waiting for its first win at home in the top flight.

? 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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Camacho's mother says life support will end

FILE - This June 22, 1996, file photo shows Hector "Macho" Camacho being lifted into the air after his unanimous decision over Roberto Duran in an IBC middleweight title fight at the Trump Taj Mahal Casino Resort in Atlantic City, N.J. Police in the Puerto Rican city of Bayamon say they found drugs inside the car in which former champion boxer Camacho was shot and critically wounded. Camacho was in critical condition Wednesday, Nov. 21, 2012, at the Centro Medico trauma center in San Juan. (AP Photo/Donna Connor, File)

FILE - This June 22, 1996, file photo shows Hector "Macho" Camacho being lifted into the air after his unanimous decision over Roberto Duran in an IBC middleweight title fight at the Trump Taj Mahal Casino Resort in Atlantic City, N.J. Police in the Puerto Rican city of Bayamon say they found drugs inside the car in which former champion boxer Camacho was shot and critically wounded. Camacho was in critical condition Wednesday, Nov. 21, 2012, at the Centro Medico trauma center in San Juan. (AP Photo/Donna Connor, File)

Former world boxing champion Hector "Macho" Camacho, of Puerto Rico, is taken by paramedics inside a medical center in San Juan, Puerto Rico, Tuesday, Nov. 20, 2012. Camacho, 50, was shot in the face as he sat in a car at his hometown of Bayamon, one of the cities that make up the San Juan metropolitan area and doctors said he was in critical but stable condition, expected to survive. (AP Photo/GFR Media, Primera Hora/El Nuevo Dia, Sebastian Perez)

FILE - This Sept. 13, 1997 file photo shows Hector Camacho, left, of Puerto Rico, and Oscar De La Hoya of Los Angeles exchanging blows in the first round of their WBC welterweight championship in Las Vegas. Police in the Puerto Rican city of Bayamon say they found drugs inside the car in which former champion boxer Camacho was shot and critically wounded. Camacho was in critical condition Wednesday, Nov. 21, 2012, at the Centro Medico trauma center in San Juan. (AP Photo/Mike Salsbury, File)

SAN JUAN, Puerto Rico (AP) ? Hector "Macho" Camacho will be taken off life support, his mother said Friday night, indicating she would have doctors do that Saturday. It was a decision the former championship boxer's eldest son opposed.

The boxer's mother, Maria Matias, told reporters outside the hospital where Camacho lay unconscious since being shot in the face that she had decided doctors should remove life support, but only after three of his sons arrived in Puerto Rico early Saturday and had a chance to see him a last time.

"I lost my son three days ago. He's alive only because of a machine," Matias said. "My son is not alive. My son is only alive for the people who love him," she added.

The three other sons were expected to arrive from the U.S. mainland around midnight Friday. "Until they arrive, we will not disconnect the machine," Matias said.

Another news conference was scheduled for Saturday morning at Centro Medico, the main trauma center for San Juan.

The former champion's mother has the final say in the matter, but his eldest son, Hector Jr., said he wants to keep his father alive.

"He's going to fight until the end. My father is a boxer," the son said.

Doctors have said Camacho is clinically brain dead from a shooting Tuesday night in his hometown of Bayamon. But relatives and friends told The Associated Press they were still wrestling with whether to remove him from life support.

"It is a very difficult decision, a very delicate decision," former pro boxer Victor "Luvi" Callejas, a longtime friend, said in a phone interview. "The last thing we lose is hope and faith. If there is still hope and faith, why not wait a little more?"

Aida Camacho, one of the boxer's aunts, said in an interview that the family could decide by late Friday whether to donate his organs.

As some relatives and friends continued to pray for a miracle, condolences kept coming in for Camacho's family and preparations began for memorials and a funeral Mass.

Gov. Luis Fortuno lamented what he called a sudden loss. "'Macho' will always be remembered for his spontaneity and charisma in and out of the ring," he said.

Also offering condolences was governor-elect Alejandro Garcia Padilla, who defeated Fortuno in November.

"The life of Macho Camacho, like other great athletes of ours, united the country," he said. "We celebrated his triumphs in the streets and we applauded him with noble sportsmanship when he didn't prevail."

Camacho was shot as he sat in a car with a friend, 49-year-old Adrian Mojica Moreno, who was killed in the attack. Police spokesman Alex Diaz said officers found nine small bags of cocaine in the friend's pocket and a 10th bag open inside the car.

Police reported no arrests and said investigators continued to interview potential witnesses. Capt. Rafael Rosa told reporters Friday that they are tracking down several leads, but added that very few witnesses were cooperating. He declined to say whether police had identified any suspects.

Hector Camacho Jr. lamented the violence that grips Puerto Rico, a U.S. island territory of nearly 4 million people that reported a record 1,117 homicides last year.

"Death, jail, drugs, killings," he said. "That's what the streets are now."

Camacho's sisters have said they would like to fly Camacho's body to New York and bury him there. Camacho grew up mostly in Harlem, earning the nickname the "Harlem Heckler."

He won super lightweight, lightweight and junior welterweight world titles in the 1980s and fought high-profile bouts against Felix Trinidad, Julio Cesar Chavez and Sugar Ray Leonard. Camacho knocked out Leonard in 1997, ending the former champ's final comeback attempt. Camacho had a career record of 79-6-3.

Camacho battled drug, alcohol and other problems throughout his life. He was sentenced in 2007 to seven years in prison on burglary charges, but a judge eventually suspended all but one year of the sentence and gave Camacho probation. He wound up serving two weeks in jail, though, after violating that probation. A wife also filed domestic abuse complaints against him twice before their divorce.

Associated Press

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