text:
What's for Dinner #142 [old]
Although May is here, it seems that we are finally getting the chilly, damp, rainy weather that we didn't have in April. For me, today said spaghetti and meatballs, and that's what's bubbling on the stove right now.
How is the weather influencing the dinner choice in your neck of the woods?
Cold and dreary here. Corned beef tonight, sandwiches on Thursday.
re: steve h.
re: steve h.
re: steve h.
re: steve h.
re: gingershelley
re: steve h.
re: mariacarmen
The tiny, whole white potatoes from a can (Del Monte) go back to my childhood. A little melted butter over the top and some coarsely chopped fresh parsley seal the deal. Canned potatoes just seem to work with corned beef and the tiny peas. Together they create a pleasing flavor profile. The mustard is also complementary. I'm sympathetic to the whole farm-to-the-table thing best exemplified by California cuisine but sometimes you just have to break that mantra.
Honest criticism is a good thing. Never hesitate to employ it.
re: steve h.
it really wasn't criticism, tho, just curiosity, honest. i kind of figured that childhood thing had to have a hand in it. some things taste good, no matter what form, because they were the way we first had them. much as i adore (and pretty much exclusively eat) fresh asparagus, i can easily chow on a can of squishy canned ones. they are their own thing, so i totally get it.
re: mariacarmen
Howdy mc,
I never for a moment thought you were being critical. How could you? After all, your topping a corned beef sandwich with mayo is way out there for an East Coast denizen like myself ;-).
I enjoyed your post because it was driven by curiosity, not malice. I have no problem deviating from the Alice Waters mantra, especially if it tastes good. Questioning everything is part of my DNA, I can't help it.
As always, thoughts, comments, criticisms are always welcome. It would be a crummy world if everyone thought the same.
re: steve h.
re: BabsW
re: steve h.
Lord knows the kids would be thrilled to have a repeat of the corned beef we had for St. Paddy's Day, though I'll be eating those potatoes alone because my kids don't care for potatoes at all. Rotten little monsters.
Steaming the meat with the braising liquid sounds wonderful. :)
re: steve h.
Aaaand another weather report coming in from Central PA: it looked like rain for most of the day, but now the skies have cleared up a bit, and it's actually fairly muggy for a May day.
Felt like checking out some of the local grass-fed ground beef available at Wegmans, so burglars are on the menu. Wit cheese, of course (extra sharp cheddar), baby romas, red onion, lettuce and mayo. Maybe a squirt of ketchup.
Decided on a whim to make a BLT salad - butter lettuce & some leftover romaine, baby roma tomatoes & sliced scallions, tossed with a dressing of Duke's, Greek yogurt, a dash of white wine vinegar, salt and lotsa ground black pepper. A meal without a salad or veggie side just doesn't work for me.
After that a few drinks out with some of my dicorcee friends = bitch fest. Ha.
Leftover braciole tonight - and tomorrow I plan on warming up both my tummy and my surrounding atmosphere by dining with Mr. and Mrs. Harters and and GretchenS at Dali. I sure hope my favorite restaurant holds up to the travelers' standards! The weather, however, will be very familiar to Harters and the Mrs. We've got gray and gloomy with a few spits of rain here and there as well. :-)
re: LindaWhit
re: LindaWhit
re: LindaWhit
re: LindaWhit
re: LindaWhit
re: LindaWhit
Oh! LW, please do give a collective hug or handshake, etc. from the WFD gang.
And please, especially for me, will you thank the Harter's for bringing us the lovely phrase - which has come into common use in my household ever so quickly - 'and ____ for afters". Use it all the time now:)!
re: gingershelley
re: LindaWhit
re: gingershelley
Giant strawberries dipped in a sherry batter and quickly deep-fried and then three of them put on a plate with crema catalan, a raspberry or strawberry sauce, with a scoop of local vanilla ice cream.
It's much better shared. Three can be a bit much. Not that I haven't put them all down my gullet in the past. :-)
re: LindaWhit
If I don't fall asleep before he gets home (the man stayed up super late and was noisy and then the cats played. ALL. NIGHT. LONG.) it will be stuffed portobellos (kale, ground turkey, onions, red pepper, a sprinkle of parmesan on top.) If I do, he can heat up a pan of homemade mac and cheese with the ground turkey, which is already browned.
I took a corned beef out of the freezer a couple of days ago and it was still pretty solid this morning, I'm hoping it'll be ready to put in the crockpot tomorrow morning. The weather on the southern part of the left coast has been a little dreary this week. We woke up to some light rain that wasn't even in the forcast.
re: weezieduzzit
so even though i just had a not stellar experience with chicken thighs (got mushy) in the crockpot, last week i took a fully frozen corned beef in the crockpot at about midnight and left it on low (with water of course) until about 4 the next day. it turned out perfect, not mushy at all. just for future reference....
Tonight I had to meet this lady to buy the cubby she was selling to make room in her new nursery (Pottery Barn ftw, for once: http://www.potterybarn.com/products/c...).
Before hurrying there, I made myself a personal-sized pizza on pre-fab GF crust and tossed the rest of my pesto, scads of baby spinach, some feta, and a roasted red pepper at it.
I noticed today that I've started to gain weight, though, so I've gotta calm down and let it dissipate again. I guess that means taking time for myself to cook properly, imagine! :)
re: ChristinaMason
Thanks, CM! I have it on the floor because I think it may be too heavy for the wall I'd planned, but it looks great and for half price, unused, well.. home run.
The pizza was tasty, I'm not gonna lie, but I've been indulging consistently and the time has come to get back to normal. Life keeps conspiring to make me fat, but I'll go down fighting :)
Well, the koreanish/thaiish/vietnameseish (i forgot to mention i had lemongrass in the sauce too) chicken thighs had really good flavor, but cooking them in the crockpot all day was a mistake. i did crisp them up in the broiler for that nice charred skin, but the meat was mushy. Thighs cook up so fast, next time i'll just marinate them and cook them at the last minute. Alongside was the fresh kimchi Ina sent me.
Last night was a quick simple meal of Brauts, sauerkraut and the first of the season corn-on-the-cob. I was surprised at how sweet the corn was. Maybe it is looking up for us this year!
For tonight, since it is another gray, rainy day, I found a vacuum sealed bag of chicken tetrazzini in the freezer so am going to heat that up covered with cheese. I make mine full of veggies so maybe just a side salad to go with will be just fine.
Otherwise, my day will be waiting for Mr. Rooter to show up to unplug the main house drain! Don't know why that is happening!
Last night was spaghetti (whole grain) with marinara, mushrooms and chard (which I just threw in with the pasta when it was almost done). Hit the spot. Tonight dinner with LW, Harters and the Mrs, cannot wait! Looking forward to both the food (tapas) and the company....
re: GretchenS
re: linguafood
We are eating here: http://www.dalirestaurant.com/ LW's a regular, I have never been but always wanted to. We will give a full report somewhere....
re: GretchenS
re: GretchenS
re: GretchenS
Just a brief note - dinner was wonderful (Gretchen will get it up on the Boston board soon), but just wanted to say that Harters and the Mrs. are just brilliant. And I mean that in the British way, as in they are just wonderful! And Gretchen is as well! The four of us arrived within minutes of each other, with Harters and Mrs. H and I all walking up at the same time and recognizing each other (Gretchen was already inside and had had a tour of the restaurant from the host after she said "I'm here to meet Linda!"). We were chatterboxes the entire night, so no pics of the food, I'm sorry to say. And I'm wicked jealous of all of the travel that the 3 of them have done!
It was absolutely lovely to meet Harters, Mrs. H, and Gretchen - all were just as sweet as to be expected from their writings on the WFD board. Harters and Mrs. H have 3 weeks worth of travel throughout several New England states, so I'm not sure if he'll get anything put up on the Boston, Northern New England, or Southern New England boards until after they return home, but it sounds like they've got a great itinerary, with lots of good eats!
re: LindaWhit
re: LindaWhit
Super great, LW, thanks for posting thoughts on the nice evening. We were all there, hanging' roung your shoulders.
I am glad you had a merry time, and showed 'Harters n Co. what could be expected on these shores..
What a nice thing; that people can just write up a storm on the internet, and truly find company on the other side of an ocean. Lovely, and deliscious!
re: LindaWhit
re: LindaWhit
so wonderful to hear!!! glad you guys had a great time, as we all expected it would be. love the community we've created here that expands to real time - love when that happens! really wish i could have been there....
looking forward to any and all future posts from the Harters and Gretchen S.
re: mariacarmen
As LW says, we were so busy chatting that it was not till we were about finished that we said, "oh no, forgot to take any pictures!" LW had thoughtfully printed out all your kind wishes upthread and provided them to Harters and Mrs H so you were indeed hanging around our shoulders, very much so! Wonderful evening with delightful new / old friends.
re: GretchenS
re: Berheenia
Well, the surname is similar to Harters, but not quite. :-) And yes, they'll remain in the Boston area for a day or so, and then head to a few northern states for a few days before heading to a few southern New England states - so they *will* get a bit of nice weather while they're here!
re: GretchenS
re: GretchenS
And here is the link to the report: http://chowhound.chow.com/topics/847697
re: GretchenS
Two quick fixes, Gretchen - the website was screwed up last night, so that *should* be "pan con tomaté" instead of the gobbledegook it gave us for the bread with tomato. [ETA - I guess not! I just used The Google and see that's the phrasing used in Catalonia.]
And those strawbs are Fresones. Which I'm still savoring. :-)
re: GretchenS
re: GretchenS
Just a quick note to say "thanks". Firstly, to everyone for their kind comments. . But mainly to Linda .and Gretchen for their company . They're both great fun and herself and I had a fab evening. Oh, yes, and the food was damn good - some of the dishes took us straight back to Andalucia.
re: Harters
::::Phew::::: So glad you both liked it, Harters! It was wonderful to have a real face to put to the dry sense of humor we read here. No brown gloop at Dali, that's for sure! Well, the chickpea spread is light tan and I guess could be called gloopy, but it still tasted good! Enjoy the rest of your visit to the States.
re: LindaWhit
WFD is our weekly jour fixe at the local Sichuan place. Two of our good friends have finally returned from a semester stint in NC, so we'll be welcoming them with mapo tofu, diced chicken w/hot peppers, Sichuan-style fish, dry-fried green beans, spicy bok choi, cumin beef, spicy pork, fish in hot pepper oil, etc. etc.
We shall be stuffed and happy.
Last night, there was no home cooking for the Frenchman and I, as we dined at a resto I have really been wanting to eat at; Altura. It has gotten some buzz around town, and been up for a number of awards although not open 9 months yet.
I shall post a review on the Seattle board if anyone cares to read it.
Very nice meal. 3 courses each with wine pairings, and we always decide together what to order, then on each course eat 1/2, then switch plates and wine glasses so we can try more tastes.
Our waiter was a bit odd, but sitting at the counter facing the open kitchen with the chef and kitchen brigade plating right in front of us added to the fun.
Overall, a lovely night!
re: gingershelley
re: gingershelley
re: L.Nightshade
Well, Linda, we should talk on the phone I think, as we have multiple experiences of Spinasse, and just the one of Altura, and I do have an opinion. I think the Frenchman might have a different one... We have discussed ALOT Spinasse, and our meals there. Mostly good to GREAT. Once, ethereal. Tho that was a long time ago.
Let's talk, you have my email and phone. I shall not let the glow of last night (and detractions which I was very light on in my review) in ANY way cover my reccomendation's to you....
re: gingershelley
re: L.Nightshade
Well, I have a high opinion of Matt's ( of course, it is the senior family of the resto we are eating at Saturday), and it has a very nice NW menu.
Please do tho, take some time to review the recco's for Spinasse, and for the newly visited Altura... Altogether another animal.
And, Spinasse and Altura beasts apart as well.
All told, I would find Spinasse as the pinnacle if I am looking for Italian/pasta greatness.
Altura for overall dining and wonderful meal options for courses.
Matt's for overall great NW options and a very casual NW-forward menu.
Is that confusing? Of course! Everyone has their moment's for what they want to eat, and how that should be packaged. Smile. And, we also want the experience we are seeking, and that is often variable as well. Cheers:)
re: gingershelley
re: L.Nightshade
Well, there a couple of places up in hour 'hood I miss alot; that drive in burger place at the exit for Western (right near a client of mine), and the lovely cafe DT with the crepes and salads which always seemed so European, when I went...
All places have merit. We will check out and see a few of the locals' Sat. :) All nifty resto's can wait for another day, in fact, if they are good, time will improve them!
Corned beef, also. Only mine's an easy/cheap version. I bought a bag of slaw at the store for tomorrow's dinner, but 2/3 of it will be sauteed with onion in a bit of bacon grease, then the half can of corned beef I had frozen a while back warmed in. As mc said, canned is just an entirely different product. Anyway, it'll be something good to go with a fresh, hot pan of cornbread.
re: MaryContrary
re: mariacarmen
mc, and anyone who might be considering this, the canned isn't "real" corned beef, so don't be expecting anything like that. And don't, I learned last night, even think about freezing part of a can. It does NOT improve the product. But the cornbread was delish, crispy on the outside and chewy and crumbly in. I bake cornbread when I do regular corned beef (like you describe) and cabbage, as it just seems to go with the cabbage.
Tonight, the rest of the slaw. Church's is taking care of the chicken.
Back to reality this week, and it was a bit of a toughie. Where are my island breezes, sun ripened pineapple and freshly caught Ahi? Right, not here in San Anselmo, CA...
Anyway, in many ways it is good to be back. We are happy, healthy and the cats are glad to be back to their routine. Us, not so much. It was a glorious eight days in Hawaii and we could have stayed twice as long happily, but at least the tequila in these parts is the same (and cheaper).
Cooking for real again tonight. Lamb chops, roasted Kabocha squash and roasted cauliflower. I may steal Weezy's idea with the bacon from the last thread, although I think we only have pancetta on hand. A pork product is sure to make it better, and the pine nuts too, if I can find some in the freezer.
Tomorrow we hope to grill in what is promising to be warmer weather. Maybe I'll throw on my bikini and some IZ, squint my eyes at the sun and pretend we're back on vacation.
re: rabaja
re: rabaja
re: rabaja
Welcome back Married lady, and I give you all the kowtow you deserve( and are regarded:) for missed Island breeze, rare or raw fishes of the best Island variety, and wildly fresh fruit:)
My hopes are that your nuptual Lamb Chops and roasted squashy sides are grand, and a side of bacon if needed.
I am sure it is tough to come back to reality from the palmy breezes of getting MARRIED, and back down to mainland produce and meats.
All the best on you new status. :)
re: rabaja
re: rabaja
re: rabaja
re: rabaja
re: rabaja
re: nomadchowwoman
Thanks to all of you, what a fabulous welcome back!!!
We are blissful, so there's that, and yes, we get to have fun cooking together as well. He even encourages my photo taking at dinner time (if only I could get them to post again...).
Love you guys! Thanks for putting more smiles on my face!
Tonight I made shrimp and scallop sliders
While walking through the market yesterday, they had shelled rock shrimp on sale. Not something I see often so picked up a pound and a half. Since fresh corn was on sale a grab a few of those as well.
I took some of the shrimp and some little Patagonian scallops to mix together to make burgers.
Started out by rolling an ear of corn over the gas stove to get some color and flavor, cut the kernels off and put them in a bowl to cool. Finely diced an onion and a couple of small garlic cloves and sweated those down and added it to the corn.
Put the scallops in the food processor and before it got too ground up pulled a small handful to add it to a bowl then finished grinding the rest to a paste and added that as well. Next came the shrimp which I coarsely chopped and added that to the mix. Then a beaten egg, a little dried bread crumb, some of the corn/onion/garlic mix, chopped poarsley and cilantro, green onion, a squeeze of a 1/2 a lime, a small amount (maybe an 1/8 tsp) of some very finely diced lemongrass and kafir lime leaf, salt and pepper and mixed it up well.
Formed into patties and coated with more bread crumbs and browned in olive oil. Made a Thai chili paste and shiracha mayo to spread on the bread and dressed the burger with lettuce and tomato. Some homemade grain mustard would have been killer as well.
re: scubadoo97
re: scubadoo97
re: scubadoo97
re: scubadoo97
re: scubadoo97
re: rabaja
For this last batch I took equal parts of yellow and brown mustard seeds (1/4 cup of each) and placed them in a jar. Covered with 3 to 1 cider vinegar to bourbon and let them soak for 3-4 days. They swell and absorb a fair amount of liquid so after a couple of days I had to add some more liquid, same ratio. When it was time to process them I poured off the liquid and dumped the seeds in a container that my stick blender would work well in. Ended up added all the soaking liquid back while processing. Also added a touch of salt and some honey to round out the flavors.
It seemed a bit harsh when tasting but magically in a few days the harshness mellowed as the flavors came together and it tasted like really good.
Just a little while ago I started a second batch. This time champagne and sherry vinegar (what I had on hand) plus gin ( don't ask me why). Seemed like the hint of juniper would be nice??. We'll see. Give it a shot and report back
re: scubadoo97
re: scubadoo97
It's been ages since I wrote here, but last nights dinner was so unexpectedly delicious that I'd thought I'd report.
Had a bag of oldish carrots in the fridge, cut them in wedges and spread them on a roasting tray with some onion wedges. Sprinkled with red pepper flakes, ground cumin and coriander, added olive oil, and roasted until almost done to the stage thay like (which is quite well done). Added a can of rinsed and dried chickpeas and roasted for another 10-15 minutes.
With that, some very thinly sliced chicken breasts, marinaded in lemon juice, fresh mint and sumac, and cooked briefly over high heat with some sliced up turkish green peppers.
A pile of shredded iceberg lettuce and sliced cucumbers on the plate, topped with the chicken, and the roasted stuff on the side. Everthing got liberately drizzled with a tahini-joghurt dressing.
As we ate, and kept saying 'wow this is sooooo good' I wondered WHY this simple dinner was so good and I realized what I enjoy most in a good dinner is contrasts, and this was perfect in that respect: the cool lettuce withe the hot, tangy chicken and the creamy, smoky dressing, and the sweet carrots and crunchy chickpeas with their quite fiery spices on the side.
I could eat it again tonight and since this evening, it's just me for dinner, it's possible that I will.
re: Klary
re: Klary
re: Klary
re: mariacarmen
weeeeeelllll.... last night I arrived home from the pub at 9 pm, a little too late and a little too intoxicated to cook myself a proper dinner!
So I made my 'after the pub quick and easy back-up dinner', which is pasta with frozen peas tossed in for the last minute of the pasta cooking time, some fresh herbs (still had mint - great with peas), a drizzle of olive oil and lots of freshly grated parmesan. It's the one thing I can always make with what I have in the pantry and freezer, and had my husband not eaten the last 2 eggs for lunch, a fried egg would have been the perfect thing to have with it. But it's pretty good even without the egg... and very fast, only one pot to clean, and reasonably healthy.
Last night we made home made shake and bake chicken drumsticks and yellow rice and beans for a local women's shelter - it smelled wonderful and has been delivered for their Friday lunch.
But for our meal I made chili on brown rice with some corn and cottage cheese as requested. The meat was too lean so the chili wasn't up to snuff IMHO but the requestor said it was fine as he is getting chickened out. Tonight drinks at our local and burgers at home with lettuce and tomato.
Tomorrow we are invited to a Derby Party and am still thinking what to bring other than Sam Adams.
Yesterday I made chicken stock from the collected bits in the freezer, including a roasted chicken carcass, and the oddments from the veggie bin. Came out nice and gelatinized, and golden. Meanwhile, it poured down rain ALL DAY LONG......
Thus inspired, I made a chicken pot pie with leek, baby peas, and mushrooms A nice chive crust.
One of my favorite homey meals, that the Frenchman does not like. Which was just fine, as he is in Dublin:)! I enjoyed it thoroughly, and the leftovers safely tucked into the freezer for a no-work meal some other rainy night soon that is sure to come. Soon :)
re: gingershelley
re: gingershelley
re: gingershelley
re: JungMann
My chive plant in the garden is really going at it, so I am always looking for ways to use them; for a single crust, I put a couple tbsp. in, about 5 nice strong stems, snipped tiny with scissors.
I also put a smidge in the pie too, that and lemon thyme were my herbs.
I have used rosemary as well, tho easy for it to get too 'piney' tasting, so go easy there...
re: gingershelley
After a few very warm days, it's now very chilly and gray. The Bronte sisters would feel quite inspired by our weather. The boyfriend will be home tonight (he was off to see our chicklet for a few days), and he does this thing where he calls me on his way into the city and denies that he will want food. And then he walks in and asks me what I had for dinner, and is there anything left.
I have a craving for roasted cauliflower soup. Caramelized onion, a bit of garlic, roasted cauliflower and potato, turmeric, coriander, cumin, and something for heat (maybe Aleppo, maybe sambal oelek, or I might grind some chile de arbol to use). The whole lot will be very lightly pureed with the no-chicken broth, and garnished with yogurt. I do have one of those Field Roast faux sausages, and might crumble it up, brown it up, and add it to the soup. To go with will be baked tofu in peanut sauce (also spicy), and warm pita.
The boy has been hitting flea markets and garage sales while the chicklet is in school, and he hinted that he had a few presents for me, but did let me know that I am now the owner of a vintage pyrex casserole dish, white inside and green on the outside. I do hope it's the lime green. He's partially colorblind, so I'm being kept in suspense.
Kitchen presents are distracting me from my jealousy that Linda, Gretchen, and Harters were able to meet--at the tapas place we've heard so much about, no less! And welcome back, Rabaja!
re: onceadaylily
re: onceadaylily
re: LindaWhit
That they are, LW. (As is the printer's table that he picked up at the last auction. You should see it! It has the trays that held all of the letters and bits. It's fabulous, and is now squatting in the living room until we have time to sand and throw some tung oil on it. The minute I saw it, I thought of you, and thought you'd love that table.)
re: onceadaylily
re: onceadaylily
re: mariacarmen
He's the best. He feels a bit guilty about the timing of the trip, and he's throwing money at it. He doesn't need to--his job has kept him from his daughter too much lately.
He just called me from TJ Maxx. I am now the proud owner of a red LC baking dish. It was on sale for $17. He kept stressing that it was 'not deep' and didn't have a lid. Dude, I know what a baking dish is. He makes me laugh.
re: onceadaylily
re: rabaja
I think he had it in his head that I would hear 'LC' and convince myself that my dutch oven had finally arrived.
I was going to make pizza tomorrow . . . but now am rethinking my menu. So that I can use the new dish. I'm going to have to look in the pantry and see what's worthy.
re: onceadaylily
re: onceadaylily
re: onceadaylily
re: onceadaylily
Does one need to add potato to cauliflower soup? I've tried making cauliflower soups on my own before and didn't quite like the lumpy texture. Of course this was when I was still in college and had to make do with our margarita blender. Age and some nicer kitchen equipment might make things easier.
re: JungMann
Honestly, JM, I don't know. It's not my usual cauliflower soup, but I have some potatoes to use up, and a thrown-together soup version of aloo gobi seemed appealing. I have some tomato paste, and was thinking of sneaking a bit into the pan with the onions, garlic, and spices. But if I were to recommend a cauliflower soup, it would be the one I made a few threads back with the creminis and whatnot. It was outstanding.
re: JungMann
Smitten kitchen has a lovely recipe for "silky cauliflower soup" that does not use potato. I have made cauliflower soups with and without potato and they have all come out delicious -- it mostly just depends on whether I have enough cauliflower or if I have extra taters to use up. If I'm making pureed soups, I usually strain them to get out the lumps and bumps and for the smoother texture.
Tonight we are grilling some pork chops. I found some beauties at Bi-Rite in the city. From a small farm in Vacaville (Wolfe farm, usually something I only see on menus around here), with a wild boar strain in the pig, which I found intriguing. I know this farmer raises beautiful quail, so I had to try his pork, especially as it was a lot cheaper than the other cuts in the case. I think it's something new from this producer and maybe has very little market as of yet, hence the price.
To go with, asparagus sautéed with green garlic and...something, not sure what.
We are on a tight budget for the month, after wooping it up on holiday, so something on sale or maybe even homemade cornbread. That's thrifty, right?
Thank goodness the bar is stocked.
It is HOT out today! And sunny for the first time in what feels like weeks!
Nonetheless, I'm going to reprise my thyme and maple vinegar-roasted criminis to show my sister, who's coming over armed with cider and her love for cribbage. We are also making what'll be some of my first of the seasonal local asparagus (I'm single, mind, and I bought two pounds out of excitement :) so, since the oven'll be on we may end up broiling that with lots of lemon. I also have a pound of these adorable organic carrots -- maybe a garlicky buttery glaze on slices of those.
[This has nothing to do with dinner, but I don't know who else to gloat to: my landlord replaced my non-functioning over-range microwave last night and removed the one he'd put on the counter, so I have a lot more room to fit both my toaster oven and various jars of things. While he was doing this, he discovered a messed-up circuit and fixed it -- at which point, much to my amazement, I found out I had little lights mounted under the cupboards that I NEVER KNEW ABOUT! Everything's coming up Milhouse..]
re: megjp
re: megjp
re: megjp
re: megjp
re: LindaWhit
See, I knew you 'hounds would understand!
My counters are this rich coral-red colour, the flat formica-looking old-style ones with the matte metallic edges.. so the down-light adds so much glow and warmth, it's really great after dark.
Dinner was great, too; my sister made some spiced carrot dealie with toasted almonds, she was impressed at how easy it was to roast mushrooms (something she'd been strangely reticent to do herself), and we both ate half a pound of asparagus. :)
Sometimes, I am happy to be batchin' it for dinner; making The Big Salad for just me, with some chunks of rare roast beast pulled from the freezer, some thin sliced asparagus, crumbled blue cheese, avocado, decently ripe vine tomato, garlic croutons, cukes n radishes. My usual house garlic/dijjon viniagrette. Oh, and there is some chopped romaine in there too, of course.
A little warm home made crusty bread, and a movie. Oh, and of course some decent (since I deserve it) red wine. A WA Meritage blend, one of my fav's from the Rattlesnake Hills EVA.
Friday night rocks! And tomorrow am I am meeting ms. Nightshade and her Mr. to do shopping and lunch. Woohoo!
Last night I made one of my current favorite meals.
Take a whole chicken and bone it out into parts and smoke those said parts on the smoker at 275*. Takes just over an hour on the smoker and the meat is very juicy but not overly smoky. After resting and removing the skin the meat It's cut into strips.
Had this taco style last night with nothing more than shredded lettuce, diced tomatoes, matchstick red radishes, cilantro and queso fresco on corn tortillas. To give it some punch and flavor a smear of a chipotle/guava paste I make put it over the top for me.
Picture is from a previous smoke
It's 11:30 and I've got Epi's golden beet soup simmering now, so that'll form some part of dinner. I have another pound of asparagus and have no qualms about eating it two nights in a row, and I picked up some pretty cute cippolini the other day at a greengrocer so would like maybe to roast those. I could pop roasted small onions like candy..
I've been craving a pork chop lately, too, so perhaps I'll pick one up and use the rest of this morning's French press to make a redeye gravy.
If I do that, though, I'm going to have to invite someone over.. perhaps this fella from work I'm kind of sweet on? Flirting is fun!
Threw a party last night for 4 de mayo (busy tonight!), and ended up with quite the feast.
We served:
-pulled chicken tacos (DH made a braising sauce from dried peppers, garlic, tomato, cumin, and other goodies)
-lentil tacos (spiced as with ground beef), plus all the accompaniments: sour cream, lettuce, pickled jalapenos, chopped radish, avocado, tomatillo salsa, assorted hot sauces, crunchy and soft tortillas/taco shells
-Spanish rice
-Ina Garten's guacamole salad - http://www.foodnetwork.com/recipes/in... - but I forgot the olive oil and didn't miss it
-Tyler Florence's mango-cucumber-jicama salad - http://www.foodnetwork.com/recipes/ty...
-jalapeno-cornbread crackers (purchased) with a dip I made off the cuff: cream cheese, sour cream, French onion dip mix, and copious amounts of sliced scallions, topped with a sauce of agave syrup and bottled chipotle hot sauce -- people inhaled it!
-curtido - Salvadorean vinegar-dressed slaw
-chips and salsa
-beef and chicken taquitos - purchased
-key lime-mango bars for dessert
Friends brought queso dip, guacamole, cookies, and lots of beer. We had plenty of lime and mango margaritas at the ready, and a cooler-ful of Mexican beer (Bohemia, Dos Equis, Corona, etc.). Wish I liked lagers more, because we still have a ton leftover!
Next time, I'll be sure to throw a party of this scope on a Saturday instead of a Friday. Trying to do that much prep after a full day of work is just crazy-talk!
We've both been working extra hard this week in preparation for the move at the end of the month (we gave our 30 days notice, which is somewhat terrifying since we can't actually make it to Santa Cruz to look at apartments until after the 20th!) Because we've been rather tired and stressed out, dinners have been on the simpler side.
Three nights ago it was spaghetti with bottled marinara, doctored with tons of garlic, onion and red pepper.
Two nights ago it was steak salad. Skillet-seared rib eye sliced thin on top of red leaf lettuce, tomato, avocado, gorgonzola and quick-pickled red onion and cucumber, topped with a shallot-dijon-red wine vinaigrette.
Last night was hot dogs, potato chips and cheap beer. The hot dogs were all beef on a sourdough roll, and were topped with sauerkraut, red onion, tomato, cheddar cheese, yellow mustard, ketchup and sweet relish (which I don't usually like, but for some reason I enjoyed it last night).
re: BananaBirkLarsen
Umm..those all sound like tasty dinners.
I hear you on the tension of giving notice THEN finding somewhere to live, although we have to give 60 days here -- yet landlords don't post ads until within the month of vacancy. It's pretty nerve-wracking, and I've gone as late as 5 days before moving day without having an apartment secured. Best of luck, though! At least May has 31 days.. ?
re: megjp
Oh, yes, they were very tasty, just thrown together at the last minute with not too much thought, and chosen mostly for the fact that they were quick and easy. Then again, sometimes those are the best dinners. :)
60 days notice?? Is that just a Toronto thing or is it an East Coast thing? I'm from BC originally and not only was it only 30 days, but deposits were usually only half a month's rent. In the US it seems like you have to pay 2 months rent up front in order to move in (in NY, it was sometimes 3 months rent). Ah well. I'm sure we'll find a place. In the mean time, I'm sure we'll have a number of hot dog dinners.
re: BananaBirkLarsen
In NYC....I get two months security and the first months rent up front....the reason is that the laws and the courts in NYC are AWFUL if you are a landlord....I have a 3 family and a four family house....not rollin in the dough like Donald Trump...but if a tenant doesn't pay, they usually can get 4 to 6 months free from the court....I know in other states it is not like that...but as they say..."if you can make it here you can make it anywhere"
And....I love Hot dogs!!!! especially if the mustard gets on my shirt!!!! don't worry ...it will work out!!!!
re: BananaBirkLarsen
I've started eating standing up, hovering over the sink.. I'm not judging.
It's an Ontario thing, although landlords are allowed, of course, to let you go on less. Usually that involves finding another renter -- but it's illegal to charge proper deposits here, you're paying first and last months but you can actually collect a set rate of interest on your last month, which your landlord effectively holds in escrow, when you move out.
I mean, woo hot dogs! :)
re: BananaBirkLarsen
Not too much cooking this week as we're in major festival time and all the partying that heats up before the real heat-up that is the misery of summer in NOLA. (Actually, that heat is already settling in.) But we haven't been starving.
Mom cooked an amazing dinner one night--lasagne for me and grilled italian sausages for Sister, spaghetti and meatballs for DH and Niece. Salad. Ciabatta. Cake for dessert. Sparkling wine. And she even made shrimp cocktail as an appetizer though she of miniscule appetite always objects to appetizers.
Another night we went to a tapas/hors d'oeuvres party for our friend's sister visiting from France. My contribution was a fig-goat cheese-prosciutto tart and a cardamom-scented blueberry cobbler. Our friend's partner made spanakopita and mushroom toasts and pasta salad. and there was smoked salmon tartare. And the French guest? She contributed foie gras and champagne, which she'd brought with her, tucked away in her suitcase. What a spread.
Thursday night, WFD was cochon de lait poboys and sweet potato pone schlepped home from the Jazz Fest.
And while I lunched at the JF yesterday (yummy trout and, in a nod at healthfulness, seaweed salad), I did manage to get a meal on the table last night . . . late. Grilled NY strip topped w/chanterelle-garlic-parsley sauce, tomato-onion salad, grilled asparagus, salad of lettuce, blue cheese, pine nuts, and vinaigrette. Duck-fat potatoes for DH but none for me: as of yesterday, I'm trying a no-to-low carb diet for six weeks. After two of no exercise, lots of festing and feasting, I realize I must do something fast. We have a big family wedding next month, and I must fit into my dress.
DH and I are off to JF in a bit, and I must avoid carbs. Give me strength.
re: nomadchowwoman
Good luck! I'm reading a good book recommended elsewhere on these boards called "Why We Get Fat and What to Do About It". Hint: it's the carbs!
Enjoy your next few weeks packed to the gills with fresh fruits, veggies, and meats! It's not *that* bad, really! Cauliflower "fauxtatoes" will be your favorite new mashed substitute. It's totally worth it when formerly too-tight clothing begins to fit again!
I'll be looking to your WFD posts for more meal inspiration.
re: ChristinaMason
Oh, and low carb is sooo hard. I made it through last two days of Jazz Fest eating delicious food and no carbs save for the cornmeal on four fried oysters, even asked for my gumbo without rice. But last night's dinner would hardly inspire anyone: pan-roasted asparagus, w/balsamic and grated parmesan and a lettuce, tomato, bacon, and blue cheese salad. I made a small goat cheese-proscitto-fig-slice shallot tart out of leftover ingredients so DH wouldn't starve; I scraped the goat cheese, scallions, and prosciutto off the top of two pieces and felt very sorry for myself. So I had one martini--and that has carbs, I'm told by one maria carmen ; ) who frequents these boards.
re: nomadchowwoman
re: nomadchowwoman
It IS hard, but try not to make yourself crazy with it. Just by swapping in lots of fruits, veggies, and lean meat for your regular rice, bread, potatoes, pasta, and other grains 80% of the time, you can afford the very small serving of beans, high fiber bread, or minimally processed grain occasionally. Try to focus on what you CAN eat (massive salads, beautiful pieces of well-prepared protein, perfect spring/summer fruits, Chinese dishes and Indian curries with riced cauliflower, vegetables in just about any incarnation, eggs 100 different ways), and you'll feel a bit less deprived. If you're good 80% of the time and don't go overboard cheating the other 20%, you will definitely see some downward movement on the scale. I found sparkpeople.com very helpful for tracking daily carb intake and calories, and I've read that staying at 100-150 grams of carbs/day or less is a good target.
Tonight is pasta-vegetarian-ish. After two nights out and with the bank account a bit depleted after a higher-than-expected credit card payments (although thanks to dear friends, I didn't spend as much as I normally would have for dinners!), I'm trying to use *just* what I have in the fridge and freezer (except for veggies and dairy).
So I'll be tossing some slices of carrots, asparagus, onions, and halved cremini mushrooms with olive-oil and salt, liberally sprinkling with Aleppo pepper, and roasting them up. The pasta (most likely spaghetti or linguine) will be tossed with a lemon-cream & chive sauce and topped with the roasted veggies, with a sprinkle of grated Romano on top.
A salad of red leaf lettuce, vine-ripe tomato wedges, a few shavings of the Romano and toasted walnuts with a drizzle of honey-ginger vinaigrette, and a take-and-bake mini-mini baguette baked in the oven after the veggies finish roasting will be alongside.
With a glass of wine. Or two. :-)
It's graduation weekend here, so Happy Valley is swamped with parents who don't know where they're driving '-(
I'd stay in for the rest of the day if it weren't for a gig at one of our regular venues. Of course, I have *nothing* to wear hahaha.
Dinner will be a simple affair of the casa lingua standard -- chicken piccata. Side of some leftover butter lettuce and romaine tossed with sliced baby romas and a lemon-cream dressing.
Alma's cooked water soup is on the menu this evening.
It's a Lidia Bastianich recipe (http://www.lidiasitaly.com/recipes/de...) that's the perfect antidote for a chilly spring day. The soup relies on a great deal of chard, onion, celery, parsley and basil leaves. Peperoncino adds the kick and a lightly poached egg on top adds the wow.
Deb did all the heavy lifting, I'm on KP. Yanks are on the plasma.
Today was the first day I've had to relax in a while, and the first time I got a chance to do a proper food shopping since my last pay. I planned a summery dinner of tequila-lime chicken thighs with mango-black bean salad and rice, and we got a bottle of merlot to drink. But the fancy, organic, free-range thighs I found on sale last week are taking longer to thaw than I thought they would. So since it looks like we'll be having dinner late tonight (the thighs are thaw-marinading as we speak), we added an appetizer course that consisted of sliced sourdough topped with salami and cranberry-crusted goat cheese, and the last of last night's lager. Fraisier (a pre-made, frozen one that looks decent) with fresh strawberries for dessert.
Ranchera marinaded flap meat (we cooked FIVE pounds of it!) with white corn tortillas, cheese, avocados, onions, grape tomatoes, cilantro, limes and various hot sauces. Pineapple and apricots were brushed with rum as they cooked on the still hot grill. A pitcher of mojitos to wash it down.
.....you'll find me on the treadmill for the rest of the week.......
Pizza tonight. I have some beets that I need to use, so the first pizza will be roasted beets in a balsamic glaze with a little thyme, roasted garlic, caramelized onion, olives, and feta. The second pizza will use up that faux sausage that's hanging around in the fridge. I'll crumble that up to cook with onions and bell peppers, and toss that onto the pie along with artichoke hearts, sundried tomatoes and mozzarella. I have a bit of milk to use up, and if it passes the sniff test, I'll make some ricotta this afternoon to use on whichever pie flirts for it.
I have to have something ready for Monday's dinner, so I thought a pot of black bean chili would not only be an easy enough thing to have simmering in the background, but the onions and peppers for both the pizza and the chili can be prepped and cooked together--and I can steal a canned tomato or two from the chili to crush as a base for the faux sausage pie. A pan of cornbread will be the last thing to go into the oven. The boyfriend doesn't like masa in his chili, so I settle for crumbled cornbread in mine.
You know, the beets from my market had no greens attached last time. I have to say, I was a little put out. I'm picturing a farmer out there preparing and enjoying MY beet greens, a bottle of vinegar at his elbow. The bastard.
re: onceadaylily
re: onceadaylily
re: GretchenS
I almost said 'the bastard' as a closing line.
The pizzas were perfect. I wasn't certain about the beets, but I had them to use, and was already contracted by the house to make pizza, so I closed my eyes and swung the bat. The feta we bought this go is lovely--very creamy. I'm storing it in a milk bath instead of brine (it was still salty enough not to harm the flavor, I think).
Cold and rainy here in WI. We'll be having schnitzel, potato and brussel sprout mash and some sauerkraut.
re: tiffeecanoe
Last night we went to a Derby party and Mr. Berheenis won- 12 bucks as he picked 1st and 2nd place. We also had Mint Juleps in those darling silver cups with the straw built in. Frosty and delicious. . but for me the best part was the smoked Turkey. Wish I was able to make it at home but I don't live in a neighborhood where this is possible. So good and juicier than anything cooked in an oven.
Tonight is 2 kinds of bought lasagna from a good Italian store plus salad from their salad bar. Too pooped after my small - 4 miles- contribution to the Walk For Hunger. Breaking out the wine after the Red Sox lose another game - sigh.
Edit: Thought I was answering the original post but Hi Tiffecanoe! It's chilly and sunny here in Boston.
re: tiffeecanoe
re: tiffeecanoe
Our good ol' stand-by piccata came out fine, and the gig was a success. One down, one more to go.
Tonight we're having some friends over for hockey & GoT -- we'll be making some Wegmans pizza (the ones you just have to add toppings to, cuz we be lazy like that. It's Sunday, after all) and a massive side of my Caesar salad to go with it.
Sunday's meal.
The mid-day meal started with a chilled Sancerre. Bob Dylan, the old stuff, was on the box. First course was asparagus topped with an anchovy compound butter and fresh lemon on the side. Inspiration was London's River Cafe. Second course was Judy Rodger's, "Zuni Chicken." We've made this many times and it never fails to impress. Top-notch ingredients are a must. The bread salad with currents, toasted pignoli sops up all the chicken juices and yields a delicious whole. The chicken is baked at a very high temperature (475 degrees in our oven) but two days of salting in the coolerator result in an extremely moist, almost creamy, flesh with lovely, crispy skin. If you haven't tried this version, I highly recommend you both give it a shot and visit the mother ship in San Francisco. We washed it all down with a California Pinot Noir.
Dolce, later this evening, will be a raspberry cake Deb made this morning. Maybe a little Port on the side, we'll see.
Make no mistake, Deb was the maestro on this meal.
Dinner tonight is partially courtesy of our dear Harters. He gifted both Gretchen and me with a jar of pickled damson plums, so they're part of dinner tonight. I took about 1/3 of them from the jar, pitted them, and then whirred them in a small food processor with about 2 tsp. of grated fresh ginger. I ended up with 2 Tbsp. of a damson plum "paste". I reduced 1/2 cup of homemade chicken stock and 1/4 cup of white wine to about 1/3 of the original amount, and then whisked in the damson plum paste and about 1 Tbsp. of ginger honey from Braswell's.
Meanwhile, several Yukon Gold potatoes, seasoned with olive oil, salt, pepper, and a garlic-herb seasoning mix with a pinch of dried orange peel added, are roasty-toastying in the convection oven.
The chops have been seasoned with salt and pepper and will be pan-seared in a bit of olive oil and butter, and then have some white wine poured into the pan. They'll finish cooking in the oven, and topped with some of the damson plum "sauce.
Along with the roasted potatoes, steamed asparagus alongside. And that shall be dinner. And several more empty boxes (small ones with knick-knacks) were kicked down the stairs. It's been a pretty good day.
re: LindaWhit
re: onceadaylily
Nor had I, and while I'm not sure I could have them "as is", they were very nice used as part of a sauce.
And Harters and the Mrs. have some GORGEOUS weather (finally!) for touristing around New England. It's short-lived, as we'll be getting some more clouds and rain for the next few days, but this coming weekend looks to be nice as well.
re: LindaWhit
re: LindaWhit
Roommates are gone for the weekend so I have full permission to smoke up the joint like a Darbar dhaba. Since I didn't feel like making too much of an effort, dinner was still a relatively simple affair of tandoori chicken and nettles in a creamy curry sauce. A bit of swiss chard with yogurt rounded things out and red velvet cake ice cream brings our Sunday to a close.
re: JungMann
re: ChristinaMason
I made a quart of custard base with 4 egg yolks, but subbed some buttermilk for the whole milk and added a tablespoon of cocoa and red food coloring. Straight out of the machine it tasted kind of chemically, but I used Splenda, so I wasn't terribly surprised. After setting up in the freezer, though, the flavors came together better and the yolky base tastes not unlike cake batter cut with the fresh tang of buttermilk. This was a fun experiment and a decent flavor, but not great. I still have to work on my proportions of Splenda and emulsifiers to get the consistency I want.
Tonight I made mahi crusted in garlic flavored plantain chips ground medium/fine. Worked very well as a crust and flavor wasn't overpowering. Prepped the fish with a thin film of mayo to hold the crust. Fish was browned in a cast iron skillet till just pink in the center.
Sides were roasted burssels sprouts sprinkled with the plantain chips and baked white fleshed sweet potatoes cut into pieces. .
This was a variety I haven't had before. Purplish skin with white flesh and very sweet. Just served those straight up
Watching a 17 inning baseball game is a lot of work. Glad we had store bought lasagna and salad bar. The lasagna was delicious - one serving of spinach noodle and another of grilled veg. We cleaned our plates.
Tonight is more easy peasy- ready made potato salad and coleslaw and grilled tube steak (locally made hot dogs). I keep looking at the so called 'Kobe Beef' dogs at the butcher but they cost as much as real steak so I'm sticking with Pearl.
Saturday night was high heat roasted salmon with sorrel sauce from my own dear sorrel plant that keeps coming back despite (or because of?) my total neglect of it. If you like tart, lemony sauces or soups, grab a sorrel plant if you see one and you will find it rewarding. Last night was a partially-successful attempt to replicate a very good dinner I was served on vacation, strips of chicken breast wrapped in pancetta. I used a Jamie Oliver recipe but it needs tweaking. Since I have another dinner's worth of chicken wrapped in pancetta sitting in the fridge, I will try again this week with a higher oven temp. Tonight will be my shot at replicating the pork with cabrales recipe we all enjoyed at the tapas place last week and my plan is to serve it on a bed of swiss chard. I have roughly enough swiss chard to feed a regiment, I bought, washed and blanched the biggest bunch of it I have ever seen in my life over the weekend.
during a brief respite from gorging myself silly all weekend long (in Healdsburg wine tasting), i made a lamb ragu for my dad yesterday afternoon. of course, he didn't like it. he did eat it, though. it's that "having flavor" thing again. he does like lamb, so i don't know what it is. his treatments could be affecting his taste buds, tho. i sauteed onions with the lamb necks, then braised them in diced tomatoes and their juice, added s&p, a little bit of oregano, added spinach, and then peas at the very end. then i took the necks and took all the meat off them, minced it fine so the consistency was more like ground lamb so he could chew it, so it turned out like a pasta sauce. it's really good! the acidity in the tomatoes plays off the fattiness of the lamb.
The BF isn't the hugest fan of lamb but that's what i'm having tonight! there are other leftovers in the fridge for him. and BabsW gave me the inspiration to serve my lamb over zucchini noodles.
re: mariacarmen
re: PHREDDY
Phreddy - do you have *any* knowledge of mariacarmen's father's backstory with his treatments? And what mc does for her father on a very regular basis to get him to eat properly? Or eat at all?
Before you tell her to "suck it up!!!" it would be incumbent upon you to understand the situation.
re: mariacarmen
re: PHREDDY
re: L.Nightshade
re: mariacarmen
re: steve h.
re: steve h.
re: LindaWhit
re: LindaWhit
steve looks very handsome in khakis (pleats and cuffs), button-down oxford shirt, mechanical watch, leather belt (ancient), boat shoes. Socks optional. He's also known to wear an ancient Brooks Brothers blazer (it's ok, you can chuckle) to show respect at very high-end restaurants throughout the world.
ahh, the low spark of high-heel boys. Traffic.
re: steve h.
re: steve h.
re: mariacarmen
Ok, this a very fine, funny playful thread. I want to see whatever picture of SteveH, that shows him in heels that I can't see here?
Missed a couple days, as was very busy cuinarilary, partying ( due to the multiple events of Sat. including shopping and lunch with Linda Nightshade) Then, the sun ( and HEAT!) in SEA on Sunday, that requires all city dwellers to simply take the sunroofs back, any soft-top/ convertible down to the open, and all of us run amok in shorts, socks and sandals... such is Seattle on a nice warm spring day!
More posts elsewhere about the shennanigans....
time for a new WFD thread, yes?
doing pasta, red sauce, sweet Italian sausage and panchetta in the sauce, hubby is bringing home a cheese pizza to add to dinner and son is bringing home gallon of milk, we're out.
I made an olive panchetta parmesan cheese bread in the machine today for dinner so guess whoever doesn't want pizza can have some of the bread. took a small slice to taste, magnifico
I was late to work today, so before I left I mixed some homemade BBQ sauce (basic, just ketchup-vinegar-sugar-tamarind-salt-pepper flakes) in the crock pot with a couple of chicken quarters. I came home, shredded those up, made arepas, and stuffed the latter with the former and some chipotle salsa for good measure. Cumin-roasted green beans the side.
well the boy took the whole thing outta my hands. the message was loud and clear: not wanting lamb was enough to make him go shopping before i got home for ground turkey, tomatoes, potatoes and basil, and in the works are WW turkey burgers with oven baked shoestring fries and a green salad. i do LOVE these burgers, and his baked fries are awesome. all smells wonderful.
re: mariacarmen
re: mariacarmen
re: mariacarmen
re: mariacarmen
re: mariacarmen
re: mariacarmen
re: nomadchowwoman
absolutely! he said he lightly sprays them with a bit of Pam and bakes them at 450 for about 15 minutes, then transfers to the broiler for 15 more turning them over once. they're super crispy. but you can tell he cuts them up really thin, which is what i think makes them really good.
re: mariacarmen
Grilled Vietnamese(ish) meatballs--in both turkey and tofu versions--with a ginger-lime dipping sauce. The meatballs were wrapped in lettuce leaves along with cilantro, grated carrots, grated zucchini, and scallions. Oh and rice. I hadn't been planning on making these tonight, but a teenager asked very nicely ... and they are tasty.
Hello all! I have been off-thread for a couple days, due to much exciting happenings in my culinary world - and, just busy life and yard work, and a party or two.
Back at it! Must report on shopping and lunch with LW and partner; we had a great time.
Met up in late morning at World Spice. Nice chat, and both put in our orders for the spices which we had been missing or low on, or craving from you people's food conversations; First on my list was Aleppo Pepper!
Lot's more, but staying on -budget, I know I can go back for more in the next week or so....
Highlights were Aleppo, 2 kinds of bay leaves; turkish and Cal., Beet Powder, Vietanmese cinnamon, Great fragrant thyme, dill and tarragon for when fresh in no in or needs shoring up. A couple Black peppers, Juniper. From there we headed to The Spanish Table for us each to shop for our ideas of recipes to make for COTM.
It was fun, and colaborative; I asked Linda ?'s about bomba rice, we both got a tutorial on Sherry vinegar from an employee ( and both spent too much on vinegar... but o well!), and had another confab over cured Spanish Chorizo's.
A quick stop in the sister store "A Paris Grocery" for cheese and for me, pricing things the Frenchman is being asked to shlep back from Paris in a couple weeks if pricing was reasonably different from here.
Then to lunch. That is on a different thread. So for now, here are couple pics of stores, and the loot -haul!
Then to lunch
re: gingershelley
We did have a wonderful time shopping and lunching. Filled up on all my low spices, and went slightly (haha) over budget at the Spanish Table. Great to meet the lovely gingershelley, for food shopping and lunch! Now all I need is time to cook for Spanish month on the COTM.
When we got home, after an indulgent weekend, Mr. NS immediately seized the fresh berbere and tossed it with shrimp and scallops to throw on the grill. I sprinkled the new chile flakes on corn with parmesan and mint. All very tasty.
Pictures of my loot, and dinner.
re: L.Nightshade
re: L.Nightshade
Looks like you've already set your bounty to good use. And MC, elotes were available on many a street corner when I grew up in Chicago, too. I think it was a whole cob for about $1.25, though none were so creative as to add mint. Now I live in NYC where hipster chefs are charging $6.00 to serve you half a cob, so long as it's farmer's market fresh (even in May!).
re: L.Nightshade
re: L.Nightshade
re: nomadchowwoman
Those are salted capers, good eye! We were starting to run low, so got the biggest jar they had. I'm glad to hear you approve of the sherry vinegar. The woman in the store steered us toward a few different brands, after she narrowed it down, I just chose the one with the prettiest bottle!
re: L.Nightshade
re: gingershelley
re: gingershelley
So after lunch SAT, after chaufeuring LW and her partner back to their lovely waterfront hotel with all of their packages... I went home to cook an artery-clogging batch of Budin Azteca to take to a Cinco5 party. Layers of chicken, tortillas, green sauce, cheddar and sour cream. Delish - an old 'catering dish from memory. But super with some of the hatch chillies in my freezer.
Went to the party where there were more dips, moles, grilled tri-tips with accompanying smoky salsas than I could shake a stick at. And Tre-Leches cakes. Three, all different! Me loves me some Tre-Leches, so that was better than a poke in the eye. And a bunch of friends I had not seen in a while, so all told, a great get together with awesome food.
Bless a foodie holiday:) No pics, as I had too many perfect margaritas, neat with ice and lime, and nobody was suffering cameras after 9pm. Or, well, at least they have not sent around the photos yet"). A great, latin american night of feasting!
re: gingershelley
Wow, your Cinco de Mayo contribution sounds great, as do all the other dishes on offer!
That chauffeuring was much appreciated, by the way! It saved us either a heavy lugging of loot, or a spendy cab ride. So thanks very much!
Did you post something about Lecosho? I can't find it on the Seattle board.
-LN (unless you secretly met LW after you saw us!)
re: gingershelley
Ok, just one more post here on the Sunday morning delights.
I was so excited by the smells of my packages of fresh spices from Spice World; I had to use something right away....
The Vietnamese Cinnamon ended up taking over the kitchen for smells, so I was craving some kind of cinnamon breakfast bread; not my forte - french toast, breakfast rolls, etc..
So I checked some on-line recipes, with my cinco de yesterday hangover at 7 am (darn! Why? am I up allready?), and thought; well, I allready have bin5 dough in the fridge - can't I make something from that?
So pulled out a hunk of dough, flattened it, rubbed in some fresh RT butter, then covered with cinnamon-sugar sprnkles - heavy with the new cinnamon! Then, as worried not sweet enough, put a layer of brown sugar over. Patted it down again, then rolled up and cut for cinnamon rolls and put in the butter-rubbed pan. Poured about a 1/4 cup of heavy cream over (some wierd thoughts about cream rolls instigated this), then a sprinkle over-top of demerrara samding sugar just since I kept thinking bread dough has no sugar..).
Let rise in proof drawer of oven. See pics. Very soft and blowsy rolls, but was hoping oven rise would solve that.
While cooking, reading the paper, delicious oven -smells of sugar and cinnamon wafted; could not have been more anticipated! (Did I mention my hangover?)
Mostly cooked, they looked great, but I was worried I had not added any vanilla, so made a glaze to drizzle afters. and took a stick of butter to a holder to warm to room temp. in case they were dry.
But no! On taking out of the oven, they were sticky, but firm. With a really nice crusty but not dry outside. Kind of like a French pastry, with lot's of cinnamon and butter, but nothing like an American cinnamon roll. The cream, with the sugars on the inside made a bit of caramel at the bottom, and the tops were dry and crunchy from the sanding sugar; but nothing was too-sweet as the dough was not sweet.
I saved the rest in a freezer bag for other days, but, I did eat 2 -two rolls! Perfect, and I am NOT a baker. I even think the Frenchman would have liked them. Saving some for when he comes home...
re: gingershelley
re: gingershelley
re: gingershelley
re: gingershelley
re: nomadchowwoman
Bread In Five... I found out about it on threads here on Chow, use the search and you can find LOTS of info and opinion.
I have tried a couple of versions of it, and now days I usually have dough in my fridge. Keeps for up to 2 weeks, and is really the most tasty when you don't bake it up until it has aged for at least 3 days in the fridge. Basically, water, yeast (and a very small amount), salt, bread flour, stirred up - a very wet dough. Then fridge it until needed. Then you follow some simple directions for rise and rest, then for the baking there are some parameters as well. Find those on the details posts with links.
Really nice crusty bread, with good open internal structure. I have stopped buying baguettes, and even the Frenchman is on board with it! So much cheaper, and love the smell of bread baking in my kitchen:) Give it a try NMCwoman!
re: gingershelley
re: gingershelley
re: nomadchowwoman
That is one I use, there is also a similar recipe from Mark Bittman, but his baking technique is a little different. Also one out there from Mark Lahey - Sullivan street Bakery.
Here is link to that one: http://www.nytimes.com/2006/11/08/din...
This one is great, but it makes a HUGE round loaf.
The artisan bread in 5 let's you make a smaller loaf, and the dough is engineered to stay in the fridge longer (if it lasts that long!), and improves with age.
re: gingershelley
re: nomadchowwoman
Well, I don't think anyone meant for it to be cinnamon rolls (and it was more like cinnamon bread, with a sweet crust). I looked on-line for cinnamon rolls, and most of them have butter, cream, and sugar IN the dough, and some have eggs, etc.
I just winged it, since I had risen dough and don't like over-sweet things anyway.
I pinched off a clump of about 2 cups, a scant pound? Just patted it out to about 1/2 inch, rubbed on generous schmears of butter, then cinnamon sugar (strong!). Decided it was not 'sweet' enough, and added a layer of brown sugar on top of that. This is a VERY soft dough, so sort of pat-rolled it up, and sliced. I just kept adding things....
After I got my slices (which were very soft and flabby) into a round pan, decided again not sweet enough since dough was plain, and sprinkled on the raw sugar crystals pretty thickly and even down over the edges. Into the proof drawer for an hour. Finally, just before baking I added about 1/3 cup heavy cream dribbled over all as I saw this in some cinnamon roll recipes.
Then, while they baked, I realized there was no vanilla anywhere, so made a little vanilla glaze with my homemade extract, a couple tbsp. cream, some powdered sugar and applied that after they came out of the oven.
I think it was all a lucky mistake! But, one I am planning on repeating. And now I am wondering what else I can make with this dough. Thinking scallion spiral rolls, Caramelized Onion and Parmesan rolls..... I tend toward savory for sure!
Let me know NMC, if you try something with the dough!
After a completely decadent weekend of celebrating my husband's birthday (none of which involved my cooking at home), i was back to my kitchen today, better rested and hydrated...
Dinner was risotto with spinach and langoustines, topped with freshly grated parmesan. I sauteed the onions in the leftover chicken drippings, well laced with garlic and rosemary from my roast chicken project last week. An interesting amalgam of flavors, but it worked, and I needed a one dish endeavor.
Also roasted some salmon with dijon mustard, herbs and panko crust for lunch at work tomorrow and for my toddler's dinner.
leftover Darn Good Chocolate Cake for dessert with vanilla bean ice cream. Chased the Monday blues away.
Knowing that this is going to be a horrifically busy month, we took the weekend to start cleaning and packing what we could for the move. It took me pretty much the whole day yesterday just to do the kitchen. It's now spotless, and 3/4 of my dishes/cooking and baking implements are safely boxed away. So the rest of the month is going to be an exercise in making do with what I have.
Last night was an exhausted dinner of fettuccine with a quickie homemade tomato sauce and horribly dry, bland chicken "Italian" sausages.
Tonight is the last of the fancy free-range, organic chicken thighs from the freezer, baked with a spicy maple-dijon sauce. Fresh baked potato bread with butter on the side, and a salad of red leaf lettuce, strawberries, cucumber, cranberry-crusted goat cheese, toasted cashews and shallot-vinegar dressing.
Last night was the use of left overs expanded. Had left over smoked chicken which made it's way into little chicken sliders. Made a corn soup. Well thick soup like a chowder by just blending a bag of frozen corn with a tsp of chipotle/guava paste and a tsp of chicken Better Than Bouillon in the BlendTec and at the last moment blending in some cilantro and fresh roasted corn to give it some texture. You would have thought I added a cup of cream to the soup. Very thick and creamy.
Afterwards thought about how good scallops and corn go together so it's on the menu for tonight.
35th Wedding Anniversary here. Since we bought a new gas grill for the back deck for the occasion (we have a large charcoal one for serious barbecue, but this is so much easier just for steaks and other grilling), WFD will be strip steaks and huge shrimp (probably a cocktail), skin-on new potatoes sauteed in butter, asparagus. For afters, which we've already had as befores, coconut cream pie and a toast of seven star Metaxa. Good stuff.
Last night was first menu from the COTM, and I made peppers stuffed with saffron rice. Of course, I couldn't just follow the recipe and leave well enough alone.
I wanted an artichoke, so did one stuffed green pepper, and after steaming and cleaning out the choke, stuffed the artichoke with the rice mix too. It had a sauce of tomato, some smoked paprika and chicken stock. About 1/2 way through cooking, I had a thought, and put a couple of sliced yukon's down into the bubbling 'sauce' as well, to round things out. And I put just a bit of chopped Chorizo into the filling as well, for just a tad bit of protien and contrast.
turned out great! Mostly veggy dinner then. Ate 1/2 an artichoke and stuffing, some of the potato (which tasted like patatas bravas, in the sauce!), and 1/2 of the stuffed pepper. Leftovers for some lunch this week.
We were invited to our Chinese bud's place again - this time for another whole-roasted Peking duck. We were 6 folks, and it was a rather small duck, so we basically had the roast skin and meat rolled up in tortillas (!! alas, no Chinese buns avaiable) with some hoisin sauce and yellow chives.
The mains were wonderful gai lan with awesome fish sauce & fried noodles with tofu. Dessert -- after much wine, was braised pork :-)
Sichuan jour fixe tonight -- one last hurrah before we head back to the fatherland for the summer, with a record number of 19 people showing up... looks like we may have to book the entire resto for our group.
First time in a while that I've posted...so much to do & so little time to do it..I'll have to do a better job at posting...note to self... Let's see, over the past couple of days we've had grilled t-bones on Sunday which was paired with steamed cauliflower & broccoli that was lightly seasoned with a bit of butter & seasoned salt & pepper and potatoes au gratin.
Last night I made a pot of chicken & pastry (pot pie, to some people here in the South) that had the usual suspects of onion & celery with chicken stock. Not so suspect is my addition of sliced carrots, thyme & poultry seasoning. A side of simmered broccoli greens acccompanied.
Tonight, if you can believe, I'm making hamburger helper...yikes!! Okay, I confess I do have some packaged convenience foods in my pantry; I was cleaning out the cupboard over the weekend & discovered I had 3 packages of the stuff squirreled away (I can't pass up a sale) so I thought I'd better start using it up. Tomato mac or some such will be on the plate but I'll doctor it up with some fresh herbs and tomato juice instead of water as per the box. I got some nice fresh green beans at the market yesterday that I'll simmer with turkey leg meat cut off the bone as a side and I've a ton of lettuces and spinach in the fridge so a salad is in order. Maybe some homemade biscuits.
Speaking of hamburger helper…
I feel like I made sopresatta helper last night. Made a simple Melissa Clark pasta dish with the usual tomatoes, garlic, and onions, plus some sautéed soprresatta batons. Drizzled a bit of olive oil and some chopped mint on top, and served it with a redux of the Roden vegetable dish with hard boiled egg dressing.
Time to start a new thread, which is here: http://chowhound.chow.com/topics/848310
I still had a few ears of corn that needed to be used. And boy is it super sweet.
I made a roasted corn, onion and snow pea medley ringed by some dry scallops seasoned with salt and pepper and cooked in butter till browned but still near raw. I held them icy cold until use.


text:
Archives Search
Search only: Library, Archives Advanced Search, Ancestors, Images, Search All
To submit a comment, contact firstname.lastname@example.com
Description found in Archives
File part of
1865, September, 5 - 1866, June, 5
Place of creation
No place, unknown, or undetermined
Scope and content
Copies of letters, memoranda, and telegrams from the Major General commanding and his brigade major to the Adjutant General and other officers in Great Britain, the Lieutenant General commanding in Canada, and other officers, the officers commanding in Bermuda and Newfoundland, and officers, clergy, and civil officials in the command. Alphabetical index of subjects.
Microfilm reel C-3709
Finding aid no.
Other system control no.
- Date modified:

subset: commoncrawl


text:
Today, July 11, is National Collector Car Appreciation Day across the U.S. That means...
BMW 3-series gets a stretched wheelbase for the Chinese market
BMW is revealing the 3-series with a stretched wheelbase for the Chinese market at the Beijing motor show.
The wheelbase is lengthened 4.33 inches for added rear space. The sedan will be sold in China as the 335Li, the 328Li and the 320Li, which each employ turbocharged engines.
It will be produced in Shenyang, China. The long-wheelbase model is the second BMW has made exclusively for the Chinese market, following a stretched 5-series.
BMW showed the conventional 3-series and the ActiveHybrid3 in Beijing. Both vehicles have previously made global debuts.
The M6 and the 6-series Gran Coupe were also among the BMW models that made their Asian premieres.
Get more car news, reviews and opinion every day: Sign up to have the Autoweek Daily Drive delivered right to your inbox.


text:
The investigation by the Sudbury Police Department into a mailbox vandalism spree in January has resulted in three Sudbury men facing numerous charges.
According to Lt. Scott Nix, the three men — ages 19, 20 and 20 — face two counts each of the following charges:
- Wanton destruction of property;
- Burning of personal property;
- Conspiracy.
The three men now face a show cause hearing at Framingham District Court.
A show cause hearing requires a party to appear and provide reasons why the court should not perform or not allow a particular action and mandates this party to meet the Prima Facie case set forth in the complaint or Affidavit of the applicant.
The Framingham District Court clerks office said the names of those charged will not be made public unless the case goes to arraignment.
Nix said it is department policy to not release names connected to a show cause hearing.
According Nix, a number of mailbox vandalism cases and fires were reported on Jan. 16. More incidents were reported after Jan. 16 in the neighborhoods of Emerson Way, Starview Drive and Muskett Lane.
"Several mailboxes were smashed or put on fire," Nix said, "and a 96-gallon Dumpster was also lit on fire."
While investigating the Jan. 22 reports, officers identified two sets of footprints in the snow and were able to follow them back to a Sudbury residence.


text:
U.S. News Rankings
|Ranking score and category
Cairn University is a private institution that was founded in 1913. It has a total undergraduate enrollment of 952, its setting is suburban, and the campus size is 115 acres. It utilizes a semester-based academic calendar. Cairn University's ranking in the 2014 edition of Best Colleges is Regional Universities (North), Tier 2. Its tuition and fees are $22,455 (2013-14).
|School mission and unique qualities (as provided by the school):
Philadelphia Biblical University exists to educate students to serve Christ in the church, society, and the world as biblically minded, well-educated, and
General Information
|School type
|private, coed college
|Year founded
|Religious affiliation
|Academic calendar
|2012 Endowment
When applying to Cairn University, it's important to note the application deadline is rolling. The application fee at Cairn University is $25. It is selective, with an acceptance rate of 72.1 percent.
For more information about the tests, essays, interviews, and admissions process, visit the Applying to College knowledge center.
|Fall 2012 acceptance rate
|Application deadline
|SAT/ACT scores must be received by
Academic Life
The student-faculty ratio at Cairn University is 15:1, and the school has 58.3 percent of its classes with fewer than 20 students. The most popular majors at Cairn University include: Philosophy and Religious Studies; Education; Public Administration and Social Service Professions; Business, Management, Marketing, and Related Support Services; and Visual and Performing Arts. The average freshman retention rate, an indicator of student satisfaction, is 78.3 percent.
|Class sizes
|Student-faculty ratio
|4-year graduation rate
|Five most popular majors for 2012 graduates
Student Life
Cairn University has a total undergraduate enrollment of 952, with a gender distribution of 47.7 percent male students and 52.3 percent female students. At this school, 55 percent of the students live in college-owned, -operated, or -affiliated housing and 45 percent of students live off campus. Cairn University is part of the NCAA III athletic conference.
|Total enrollment
|Student gender distribution
|Undergraduate men who are members of a fraternity
|Undergraduate women who are members of a sorority
|Collegiate athletic association
Campus Info & Services
Cairn University offers a number of student services including health service and health insurance. Cairn University also offers campus safety and security services like late night transport/escort service, 24-hour emergency telephones, lighted pathways/sidewalks, and controlled dormitory access (key, security card, etc). Alcohol is not permitted for students of legal age at Cairn University.
|Students who have cars on campus
|Health insurance offered
More About Campus Info & Services
Paying for School
At Cairn University, 82.1 percent of full-time undergraduates receive some kind of need-based financial aid and the average need-based scholarship or grant award is $12,557.
Paying for college doesn't have to be difficult or devastating. Go to the Paying for College knowledge center to get advice on raising cash and reducing costs.
|Tuition and fees
|$22,455 (2013-14)
|Room and board
|$8,800 (2013-14)
|Financial aid statistics
* Overview details based on 2012 data


text:
Toys and games of every size, shape, color and design imaginable stretched for as far at the eye could see.
There pretty much was something for everyone: from wooden treasures crafted by hand to machine-produced gizmos fitted with space-age microprocessors; from plastic construction bricks to the vitamin-enriched drink whose bottle could be tossed football-like 100 feet or more; from centuries-old board games like Chess to modern video games like Skylanders.
And while there was a lot of playing going on, there wasn't a child to be seen.
There were just adults – thousands of them, in fact – wandering the 375,000-square-feet of exhibit space at the Jacob K. Javits Convention Center in Manhattan examining, handling, testing, discussing, photographing and ordering the newest and hottest toys available anywhere in the world.
That, you see, is the point of the Toy Industry Association's annual New York Toy Fair. Now in its 110th year, the fair is the largest toy and youth product marketplace in the Western Hemisphere and gives toy manufacturers a place to showcase their products and retailers an opportunity to get their hands on the next best-seller.
With over 1,000 exhibitors and 150,000 products on display, Toy Fair 2013 ran Feb. 10-13. No one under the age of 18 is allowed and admission is strictly limited to toy industry professionals and the media.
Patch was among the media outlets in attendance for the first day of the fair on Sunday. The 230 photos available for viewing above offer a glimpse of just some of the sights from among the rows of exhibitor booths on the various levels of the Javits Center.
A common sight were collectible figures and other replicas from the worlds of comic book heroes like Batman and popular television shows and movies like "Doctor Who," "Star Wars," "Game of Thrones," "Battlestar Galactica," "Dexter," and "The Hobbit." All manner of athletic equipment was also on display, along with infant and preschool toys, dolls, stuffed animals and puzzles.
All the major manufacturers were on hand offering previews of new toys that won't hit store shelves until later this year. The most popular brands, such a Lego and Mattel, gave tours of their products by appointment only.
Inside Lego's exhibit space, visitors were treated to glimpses of new construction sets based on Disney's "Lone Ranger" film starring Johnny Depp that hits theaters in July, as well as the "Star Wars" and "Lord of the Rings" films. New sets for Lego's "Legends of Chima," "City" and girl-targeted "Friends" themes were also on display, as well as Lego Duplo sets built around the "Jake and the Neverland Pirates" children's TV show on Disney Junior.
As can be seen in the gallery above, visitors were encouraged to take photos of many of Lego's new products. But some new sets there were on display – like those based on the upcoming Disney film "Planes" and new Iron Man and Superman films – were off limits to cameras to prevent plot-elements from those movies getting out too early.
Other construction toys were well represented at the fair. Among them was New Jersey-based Soft Blocks. Larger and "squishier" than Lego bricks, Soft Blocks were created by Damian and Kristen Monteleone of Glen Ridge.
"We created them because of our three sons [ages 8, 6 and 1] and their love of building. Sometimes their little fingers would get stuck in the little plastic pieces. They needed something with a more substantial feel," Kristen Monteleone said, adding that stepping on hard plastic bricks left out by their sons also served as motivation for the couple to create something less painful. "You can step on [Soft Blocks]; they can go in the bath; they can go in the pool. They're soft, squishy, BPA-free."
Using her 18 years of experience in product development in the cosmetics industry to her benefit, she secured the financial backing while he husband came up with the actual product design. They launched Soft Blocks at Toy Fair 2012 and at this year's fair unveiled three new sets in honor of their one-year anniversary, she said.
Playmobil, the German-based toy manufacturer whose U.S. distribution facility is located just off Exit 8A of the New Jersey Turnpike in South Brunswick, designed its exhibit space to replicate the Fort Brave from its "Western" theme of toys. Among the new Playmobil products on display was "Pop Star," a line that hits stores in August that features a stage with working lights and sounds and allows children to connect an mp3 device to play music through the stage's speakers as if the toys themselves were performing.
"This is a North America exclusive. It's only being carried in the U.S. and Canada. It's never been sold anywhere else. We're very excited about it," said Playmobil's Sarah Blair-Miller. "It's classic Playmobil. It's got all the figures, all the accessories, all the detail that kids love. But it incorporates technology.
"Our main focus with Playmobil is we want creative, imaginative play. We want you to take our toys and run wild and do whatever you want with them. So we try to give you a product that will spark your imagination, give you a jumping-off point," she continued. "Yes, we'll give you two [preloaded] songs. But why ask a child to conform to the music that you provide? Why not tell them to be an individual and do whatever music they want?
"So if you're going to act out a pop concert, you should be performing the music of the concert that you'd want to attend. So that's why we're really excited to make it so the kids can incorporate their own personal music styles and choices."


text:
Where to Stay
- HK Hostels and Guesthouses (5)
- Hong Kong Hotel Deals (3)
- Hong Kong Hotel Lists (14)
- Hong Kong Hotel Reviews (10)
- Hotels in the New Territories, Lamma and Lantau Island (1)
Hong Kong Hotels
Hong Kong Hotels – Top ten lists and reviews of hotels in Hong Kong, from luxurious palaces to the best of the budget bed and breakfasts.
Hong Kong Airport Hotels
There are only three Airport Hotels in Hong Kong and we've got all three reviewed below.
YMCA Hong Kong - The Sailsbury
YMCA Hong Kong, The Sailsbury is one of the best YMCA's in the world. Check out our review of the YMCA Hong Kong Sailsbury and find out why some say this is Hong Kong's best bargain.
Top Five Luxury Serviced Apartments and Short Term Apartment Rentals …
From the palatial surrounds of the Four Seasons to suitcase sized rooms serviced apartments and short term apartment rentals in Hong Kong are as varied as they are plentiful.
Best and Worst Guesthouses and Hostels in Hong Kong and Macau
Guesthouses and Hostels – Readers share their best and worst stories about guesthouses and hostels in Hong Kong and Macau.
Hong Kong Hotel prices
You're probably here because you looked at Hong Kong Hotel prices...then passed out. We look at what you should expect to pay.
Deals Hong Kong - Hotels
There are some great hotel deals in Hong Kong, but youll need a few tips if you want to get your hands on them.
Budget Accommodation in Hong Kong
Budget accommodation in Hong Kong can be difficult to find. Check out our guide on how to secure the best value to deals in the city.
Backpacking in Hong Kong - everything you need to know
Tips on how to keep costs down, the best free sights and how to save on accommodation when backpacking in Hong Kong.


text:
BackgroundFounded in 2005, YouTube is one of the most popular video sites on the Web today. Millions of videos have been uploaded and shared here, ranging from movie trailers to amateur videos of cats. Anyone with an Internet connection can share content on YouTube, whether they be organizations with large budgets or an individual with a video camera.
Getting Started
In order to get personalized results, create playlists, or comment on other videos, users must create a YouTube account or associate their YouTube account with their global Google account.
Finding and Watching Videos
There are multiple ways you can find what you want to watch on YouTube, including:
- Browse via keyword or keyword phrase
- Find videos in topics and categories
- Filter results by date and popularity
- View the charts ranking the Most Popular videos in any given category
- Read the trending topics word cloud found at the bottom of most category pages
Most videos have a comments section where you can leave your thoughts, as well as a thumbs up or thumbs down icon to record your support (or lack of).
Users have multiple options for sharing something they enjoy with friends and family. Email, along with every major social networking service, is offered, as well as the ability to embed the video or share the URL.
Keeping Track of Your Favorites
Because there is such a wealth of content on YouTube, they've given you a number of options for saving videos you especially enjoy. You can make playlists of videos easily, therefore making an uninterrupted stream, add a video to your Favorites list (found again by clicking on your account dashboard), or subscribe to any video user's account to make sure every time that they upload something you are notified.
Uploading a Video
YouTube has made every effort to make sure that the uploading process is as intuitive as possible. All you need to do is find the video on your computer, fill out the necessary fields (topic, keywords, description), and click upload. You will receive an email notification once the video is completely uploaded.
The Most Popular Videos
As of June 2012, some of the most watched videos on YouTube include:
- Justin Bieber - Baby ft. Ludacris: over 700 million views
- Jennifer Lopez - On The Floor ft. Pitbull: Over 500 million views
- Shakira - Waka Waka(This Time for Africa): Over 400 million views
- Lady Gaga - Bad Romance: Over 400 million views
- Eminem - Love The Way You Lie ft. Rihanna: Over 400 million views
- Charlie bit my finger - again !: Over 450 million views
- LMFAO - Party Rock Anthem ft. Lauren Bennett, GoonRock: Over 400 million views
- Michel Teló - Ai Se Eu Te Pego - Oficial (Assim você me mata): Over 350 million views
- Don Omar - Danza Kuduro ft. Lucenzo: Over 350 million views
- Eminem - Not Afraid: 340 million views
Impact on the Web
YouTube was the first large-scale video sharing site on the Web. Acquired by Google in 2006, it is available in nearly every country and over fifty different languages. Anyone can upload content here, which makes for an utterly astonishing array of watchable content.


text:
Arizona Sports 620 Weekend Radio Schedule
Tuesday, November 20
Arizona State Basketball vs. Cornell
6:30 pre-game/7:00 tip-off on Arizona Sports 620
Wednesday, November 21
Phoenix Suns vs. Portland
6:30 pre-game/7:00 tip-off on Arizona Sports 620
Arizona Cardinals Big Red Rage
Immediately following Suns game on Arizona Sports 620
Friday, November 23
Arizona State Basketball vs. Arkansas
4:30 pre-game/5:00 tip-off on 860 AM
Phoenix Suns at New Orleans Hornets
6:30 pre-game/7:00 tip-off on Arizona Sports 620
Arizona State Football at Arizona
6:00 pre-game/8:00 kickoff on 92.3 KTAR-FM
Saturday, November 24
AIA Division I HS Football Championship - Hamilton vs. Mountain Pointe
Coverage starts at 12:00 noon on Arizona Sports 620
Arizona State Basketball vs. Creighton
8:30 pre-game/9:00 tip-off on Arizona Sports 620
- ESPN ranks ASU's Taylor Kelly and Jaelen Strong among top 100 players in college football
- ASU coach Todd Graham excited for Taylor Kelly and offense's potential in 2014
- Arizona State coach Todd Graham confident defense will be fine
- Michael Crow and Larry Scott agree that change needs to happen
- ASU president Michael Crow: compensate coaches on performance
- Dr. Michael Crow, ASU president - Wednesday July 23ASU president Dr. Michael Crow is this week�s guest on the Fork Report.
- Adam Archuleta, former ASU & NFL defensive back - Wednesday July 16Former ASU & NFL DB Adam Archuleta is the guest on this week�s ASU Fork Report.
- Darren Woodson, former Sun Devil & NFL defensive back - Wednesday July 9Former Sun Devil DB Darren Woodson shares his thoughts on ASU football.
- Herb Sendek- ASU men's bball coach - Wednesday June 25ASU men's basketball coach Herb Sendek talks Sun Devil basketball and the NBA Draft.
- Fran Fraschilla- ESPN college basketball insider - Friday June 20ESPN College basketball insider Fran Fraschilla joins the show to discuss the 2014 NBA Draft.


text:
Check Rates
Best Fishing Times 6:37AM to 8:37AM
Alternate Fishing Times 12:03PM to 2:03PM
Fishing Batten Bay, VA on 7/29/2014 will be best from 6:37AM through 8:37AM. If that time won't work for you, 12:03PM to 2:03PM looks promising. Remember to adjust these times based on barometric pressure, and weather changes.
Designed and developed in the USA with help from our Canadian friends
© 2014 HookandBullet.com. All rights reserved.