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The Great Steak Debate
- loobcom Sep 20, 2006 10:04 PM
The quality of steak available in London has certainly improved tremendously in recent years. I enjoy the Gaucho, Hawksmoor, Popes Eye, Anglesey Arms etc.
Nowhere in London however, can I find steaks of the quality I have experienced in the US particularly in NYC and Chicago. Nowhere can you find a steak with that almost caramel 'crust'.
Why? Why?
re: zuriga1
I am talking about the charring. I am steak that has been broiled at ligh temperature, the surface char will have an almost caremalised 'crust'.
re: loobcom
On my next attempt to cook a steak in the UK, I'm going to try a cut of Argentinian beef. I had an organic filet steak last night and found it tasteless and awful. I think one thing missing here is the marbling often found in good cuts over in the States. That makes a big difference in the taste. I sure do miss my Weber, outdoor grill!
re: zuriga1
you generally buy filet steak for tenderness, not for flavour.
the best beef i've eaten has always been this side of the pond, though. if you truly want delicious steak at home, go to a butchers. top of the line is the rib eye from lidgates in holland park. or try the sirloin roast, with homemade horseradish cream.
if you want to eat out, try the belgian cote de boeuf at cheyne walk brasserie. superb.
and as for your weber, try and see if you can grill in a porcelain cooker like the big green egg .. oh my.
re: howler
I think before getting a weber, I'll have to get a house! I need a translation.. what is the big green egg?? I will try Cheyne Walk Brasserie one of these days.
re: howler
Aha... now I understand. I never saw one of those in the U.S. and we usually had a propane-fired gas grill. Maybe I could live in a big green egg instead of spending a zillion ££ on a house.
Forgive the intrusion from someone from the States, but I was bored during lunch and decided to see what was cooking on the other side of the Big Blue Pond. :-)
I do agree with zuriga that it's probably the way it's cooked - steaks here are often seared at a *very* high temperature on the grill or pan (often cast iron), which helps to form that "crust" you're talking about, and then finished in an oven to the temp/rareness requested by the diner. Marinades can also add to the crust, depending on the amount of sugars in the marinade.
And depending on the temp to which the steak is cooked, it's often called "Black and Blue" for an extremely rare steak - charred crust on the outside, and very red-rare (almost still cold) on the inside.
You might want to post your "Why? Why?" question on the General Topics board to get an answer, with a pointer link back to this original post. I'm sure the much more knowledgeable folks than I who read GenTopics will be better able to answer your question.
this is getting off-topc ... but ... house prices in london are CHEAPER than in manhattan, pound rate and all. and here you don't have to worry about maintenance, yearly tax, nyc tax and tax when you sell.
anyway, to keep it food related - i'd highly recommend popeseye in olympia as well - the cooking is variable, but when its on you can get a delish scottish steak. wine list is reasonable too.
re: Tony Finch
oh god, no, no, no a thousand times no. if i didn't know thorny finch any better, i'd have thought this was a definite leg pull.
smiths at smithfield is pedestrian at best, and as for bubbas arkansas cafe - sheesh. the only thing worth recommending about bubbas is that he inadvertently led me to an excellent syrian next door - the syrians barbecued chicken, his veggies - especially sauteed spinach - are outstanding. as a matter of fact, cafe meditteraneo became my favourite lunch place in the city.
re: howler
Finchy, I have to agree with Howler about smiths and bubbas. You should both try Hawksmoor. I visited them for the third time last week and had the bone-in sirloin and it was very good, but nowhere near as good as I have had at any number of establishments in NYC, DC, Chicago and all points west.
The Popes Eye in Olympia serves good 28 day aged Scottish steaks. I don't know if they are wet or dry aged. I suspect wet. What irks me about eating there is that you come away smelling of steak and chips.
Again I have to agree with Howler about the Cheyne Walk Brasserie where you will eat magnificent rib served with charm.
For me the Cheyne Walk Brasserie is the best steak in London at the moment.
My three favourite London steaks this year ( bar those cooked at home ) have been ( in no particular order )
The Anchor & Hope
Santa Maria Del Buen Ayre
All quite different but very enjoyable none the less.
An honourable mention should also go to Mal Maison which does a pretty decent attempt
Whatever,I agree with the premise of the thread. Steaks in the States are much better. I have never tasted steak as good as at Peter Luger in NYC or in Doe's Eat Place in Greenville Missisippi
It seems to me that the South American places do the best steaks in London. The Guacho definitely gets tops marks as does Santa Maria del Buen Ayre on Broadway Market in Hackney.
The best steak I've had in London by a mile was at the Ealing Park Tavern. Only been once so can't confirm how systematic their performance is, but am hankering to return.
I second the Pope's Eye, and agree wholeheartedly on the now-I-smell-like-a-steak premise. It's a flaw. I have eaten at the Putney location in the summer, and they have a garden, so you're not as smelly when you leave.
An observation: I think the steakhouse is a particularly North American thing. For me, having a great steak isn't just about the meat (what's that, purists? Yeah, I hear you yelling.)
It's also about the ambiance _ the waiters, which in a New York steakhouse always appear to have an average age of 106; the sides _ creamed spinach, anyone?; the wine _ red, red, red; and the room _ clubby, with booths and a great bar for a pre-meal martini.
You just don't get all that here, all at once, I don't think.
Having said all that, I did once get food poisioning after eating at a Ruth's Chris (my bad, I know) in Cleveland.
Couldn't agree more
The US steakhouse is just not replicated in the UK at all.
It is the first sort of place I head to when I arrive in NYC
Last week, I was given a post marathon treat of a meal at Keens
rather fun and impossible to find in London even though we can now find places serving decent steak
re: Simon Majumdar
I'll second Keens. Maybe the best steakhouse in Manhattan, certainly the best selection of scotch.
Hi Guys-
I think that the major difference between the steak in the UK and US is the steroids used in US beef production. I had some amazing steaks in expensive hotels while in Hawaii, and was really impressed at the taste of the meat. Beef in england has become much more disappointing in flavour over the last 15 years. I think that the problem here is that the meat is not hung for anywhere long enough to get the flavour, because customers (usually women) like it to look 'nice and fresh' which means red and bloody- and hence flavourless.
Its only when I see a steak which is really dark, with good dark yellow rim of well matured fat that I know it is going to taste right.
That 'Crust' which forms on the steak in the USA is because the meat is probably dry aged- (actually called New York aging) there is so little water left in it that it just crusts up making that fantastic tasting seared outside, whilst the inside can be as rare as anything. meat which wet aged will not crisp up like this (prove it to yourself- cool a rasher of dry cured bacon and a slice of normal wet cured or brined bacon and see!)
I normally get my steaks from Harrods, Lidgates and a little butcher called HG walter. I think Lidgates Beef supplies its beef when not sufficiently mature.
Harrods will, if asked, give you a T bone, or a sirloin which is very dark, well over 28 days (more like 6 weeks)
I recently bought a WAGYU steak (japanese style Kobe beef, reared in England http://www.wagyu.net/) from Harrods. it was riducoulously expensive (£40 for a smallish fillet steak). The marbling was fantastic, and the flavour was really excellent. It tasted like I remembered scotch beef tasting in the late 70s.
I have some photographs of the meat before and after cooking a video of the steak cooking in my grill pan which I might be able to post if enough people want to see it.
On the subject of Steak restaurants, I am strongly of the opinion that PAMPA GRILL in Battersea rise, Clapham is the best. It only serves steaks which are amazing in taste.
go there and try- I promise its so good- the only thing (apart from my beautiful girlfriend) which can get me to go south of the river!!!!!
re: Brutus
I beg to differ with you about one thing. I am far from a beef expert but did live most of my long years in America. The color of the steak has nothing to do with the flavor, as far as I'm concerned. I wouldn't even buy a steak that is dark brown. All the tasty ones at any shop are usually red, not brown - which I always considered a sign of being on the shelf too long. You should venture south of the river sometime. There's grass and trees and beautiful things to see and eat!
I thought that the difference was mainly down to the breed of cattle and the diet (likely to be grain fed in the US, grass fed in the UK).
There's also a cultural question - the steak house is an American standard - places here are generally poor imitations.
Hawsksmoor is great though: http://londonfood.typepad.com/stuff/2...
I'm looking forward to trying out a few steak places on my next visit to the US . . .


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subset: commoncrawl


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November 25, 2014
Police in Lincoln are sorting through the city's latest murder that they're describing as a gang-related shooting. Investigators say the suspect, Hector Lopez, killed himself as officers closed in.
Police say Lopez fired several shots at officers after the SWAT Team surrounded his mother's northeast Lincoln mobile home. He apparently killed himself after police pumped tear gas into the residence.
The two men had befriended two sisters who lived in an apartment complex approximately two blocks from the state capitol.
Authorities say that both Musito and Lopez were members of rival gangs.
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Building Asset Management Plan (438 kb)
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My question: Will you be heading to NY for ATP in Spetember?
My name is Becca. Hi.
Facebook, yo.
You've had a Futurama avatar for the longest time before this Smithers one.
Whats one or some of your favorite episodes? What do you generally enjoy about that show? Favorite characters?
I LOVE Futurama with all my heart, btw
Originally Posted by Wayne Coyne
What was your favorite part of this recent Coachella?
What is the proudest moment to this point in your life? And by contrast, what are you most ashamed of (and are willing to admit)?
anthology of interest I and II
where no fan has gone before
I love zap brannigan's sexism ("we loved you, and you turn around and treat us like some sort of woman") and his stupidity. and farnsworth's senility. I love the bizarre mathematical references (yes I'm a fucking nerd). I like the ridiculous projections of the future. ("all the videotapes from that era were destroyed during the second coming of jesus in 2443"). I like the way they mock the 20th century, and the use of the heads in the jars to do so.
hey shaker, can i go next?
no but seriously. that's yr question.
your first task is to find a picture of me posted on this board.
edit: offer has now expired. sorry kitt katt, maybe next time.
Last edited by shakermaker113; 05-02-2009 at 08:46 PM.
Excellent answer on the Futurama question, man. Couldnt agree more although I AM quite partial to the Beck episode (duhhh). "He transcends genres even as he reinvents them!"
How do you like the movies? The first one was ALRIGHT and they got better but I dont think Ive seen all of them yet
Last edited by sbessiso; 05-01-2009 at 08:30 PM.
Originally Posted by Wayne Coyne
Godfellas is my favorite Futurama episode ever *high five*
In the brief time you spent at my house, what was one thing you noticed that you hated/rubbed you the wrong way? Conversely, what was one thing about my place that you found pleasing?
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He's not, GPS. Sadly
Originally Posted by Wayne Coyne


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Dr. Jodi Abramowitz specializes in adult medicine, internal medicine in Linwood, New Jersey.
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Metra board member resigns, still supports Ex-CEO's controversial severance package
By Steve Lord Sun-Times Media July 22, 2013 11:07PM
Saying he no longer has the time or desire to serve, Mike McCoy has resigned from the embattled Metra board of directors.
Updated: August 24, 2013 6:33AM
Mike McCoy has resigned as Kane County's representatice on the Metra rail board, but stands by his decision to support the controversial $700,000 severance package given to ex-Metra CEO Alex Clifford.
McCoy voted for the controversial $718,000 separation agreement between Metra and Clifford because he was concerned about how much it cost the agency if Clifford's exit resulted in a lawsuit.
"My vote was primarily based on financial analysis," McCoy wrote in a letter resigning his position on the Metra Board. "I felt the financial risk of litigating and possibly losing the Clifford threatened lawsuit far outweighed the cost of settlement. I believe this even more strongly today."
McCoy sent the letter Friday to Kane County Board Chairman Chris Lauzen. As board chairman, Lauzen is charged with appointing Kane's Metra representative.
In the letter, McCoy told Lauzen he was resigning because, "I no longer have the time or desire to continue serving."
The Metra Board has taken considerable criticism for approving the settlement agreement with Clifford, which was about three times the amount of his salary. Officials throughout the state have called the agreement "hush money," given to Clifford to make him go away in the wake of claims of patronage demands made on him from other Metra officials and powerful politicians.
Clifford first outlined his patronage claims in an April 3 memo saying that Metra Board Chairman Brad O'Halloran and another board member, Larry Huggins, allowed pay-to-play politics and overstepped their authority.
He even said that the possibility his contract might not be renewed by the board was tied to his resisting patronage demands.
Last week, he testified before the RTA board, saying just that: he was removed for rejecting patronage demands from politicians, including Illinois House Speaker Michael Madigan.
O'Halloran has denied Clifford's claims. And Huggins said Clifford was assailing him for seeking more African-American subcontractors on the Englewood Flyover bridge project — which Huggins said was the right thing to do.
McCoy has had his own differences with Clifford. He disagreed with Clifford's recommendation to increase the price of the 10-ride pass, which the rest of the board passed. That move backfired when sales of the 10-ride pass went down significantly.
Despite that, McCoy originally supported renewing Clifford's contract and thought the contract would be renewed. That changed after the April 3 memo."After Clifford threatened to sue the Metra Board over our adopted review procedure, I no longer supported giving him a contract extension," McCoy wrote. "I did not believe this type of person should be in charge of the agency."
McCoy also said in his letter that he thinks the rest of the Metra staff are "excellent and dedicated employees." He said he thinks they can be "structured and coached into a superior management team."
As to what will happen relative to a new Kane County representative on the Metra Board, Lauzen said Monday that he's in no hurry to name a new one. He said he would wait until "I basically know what we're looking for."
"I don't see where the Metra board is going next," he said.


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Please be safe while driving this Thanksgiving Holiday Weekend.


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It's a movie moment: The actress films an "I do." Plus: Nicole, Avril and more
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text:
Greek Bakery
- sumashi Dec 8, 2006 09:01 PM
Hi all,
I'm trying to help out my parents in this hunt for a greek bread!
My parents went to Greece in the summer to visit friends.
There is a particular type of bread that they ate, usually for breakfast.
I may have the spelling wrong, but it is something like "koloraea".
My parents described it to me as having a sort of hard texture. It is not a cookie!
We even drove down to the Danforth and went found a greek bakery.
They pointed us out to something they had when we asked for the koloraea.
We ended up buying a dozen, but it wasn't what my parents were looking for.
I'd appreciate any recommendations, thanks!!
I'm not positive, but is what you're trying to describe a baguette-type product? I've never heard of the word you're describing it as, but I do know that a Greek type baguette, usually round, white bread with sesame seeds on top is called a "kouloura" pronounced koo-loora.
But what threw me off was that you said it was sort of hard. The only other thing I can think of is "paximathi" pronounced PA-xi-MA-THEE, which is kind of like a Greek biscotti-bread. Here's a link to an example: http://www.greekproducts.com/paximadi...
The bakeries on the Danforth should have it, if not, try Kostas Meats on Ellesmere and Warden. He's pretty good.
Good luck!
I think what you mentioned at first, the kouloura, is probably what i'm looking for. My mom DID mention to me that it was round, king of like a bagel shape but without a hole?
I'll check out Kostas Meats sometime since that's sort of closer to me uptown.
Thanks Raquel!
re: estragon
Um. No its not. Serrano's is a fine bakery but, not a destination point as you have described.
re: to_frankie
OK. Then what IS the "destination" bakery for Greeks in Toronto? There doesn't seem to be anything here that's similar to Afroditi in Montreal.
re: estragon
Donlands is one that comes to mind more so than Serrano's.
re: estragon
Yes, it is a great place! The bread requested I actually bought today and it is oh so good with the hard crust harder and more flavourful than Italian or Portuguese breads. Certainly it is a destination for me with all it's fine products, even specialty grocery, and at Serano Bakery, this out-of-towner almost always gets parking fairly easily in the small plaza lot!
re: estragon
I would agree that Serano's is the favourite bakery for many Greeks in Toronto. About 500 Greeks were served Serano pastries last night at the annual Ahepa Christmas party at the Metropolitan Centre. The Serano pastries were actually the best part of the meal.
Was it soft inside? Santorini's in Thornhill serves a large round loaf that has a hard crust but is soft inside. It reminds me of Portuguese cornbread.
kouloura/ koulouri is the bread that you are describing. it is a ring that is hard with sesame seeds. its yummy and is sold in bakeries and on street coirners all over greece. while i know its not what you are looking for, tsoureki is even yummier.a fluffy bread that is a little sweet. toasted with butter it is heaven...
you can go to www.artopolis.net and order.
Thanks for all the responses!!
It does seems like I am looking for kouloura bread.
I forgot to mention that my mom said it wasn't sweet at all.
I will check out Serano Bakery next time I make a trip downtown and look for the kouloura and tsoureki :) thanks!!
re: soula12
Ditto....Santorini was not the great experience for good greek food.
As for tsoureki...it is an Easter bread and would be hard to find this time of the year...
What would help is if you told us what part of Greece your family went to. The northerners and the southners each call it the same but make it different.
re: capularis
They were mainly in Athens.... I guess that would be southern?
I googled kouloura and found a few recipes. It doesn't seem too hard so I might try it out :D
re: capularis
artopolis and a few other bakeries in ny actually produce tsoureki all year long because it has proved to be so popular!
re: soula12
I agree - went to Serano recently after I read about it here, and I found it just OK, (maybe it was an off day?). I too prefer Donlands bakery (which is actually on Pape), as well as Select (on Donlands!).
re: Crepes Suzette
I disagree about Select. Lovely place; blah tasting pastries.
I just wanted to say thanks for all the responses!
I didn't realize that I would find the bakeries on Pape rather than on Danforth, where I originally thought I would find them.
I did end up driving through the area last Thursday.
I was coming up from downtown so the first bakery I passed was Serano's. I stopped there and they said they sold out of it already (it was 2pm), but there was a pre-packaged one in the store so i bought that.
Then I drove further up and saw another small Greek bakery. I can't remember the name, but it's right beside a Danish bakery.
They had fresh-made kouloura there so I bought some.
I drove further up the street and saw Donlands bakery, but I didn't stop there because I already had a lot of kouloura by then! But now that I think about it, I should have just to see what they have.
To end the story, I gave them to my parents and while they enjoyed it, it still wasn't what they were looking for.
Both of the ones I bought were of a raisin cinnamon-y flavor (the only kinds they had at least at the time or maybe always?). The ones my parents had in Greece were plain. Sometimes it was with cheese. Will keep looking!
re: sumashi
I think that what your parents had is really only made in family homes these days. You'll need to get a family recipe as I don't believe any balery(or perhaps the odd one) would carry what you're looking for. I would still pop by Donlands or else I would search the internet for a recipe. Otherwise, I would ask someone at Donlands for a recipe. I only figured out exactly what you were referring to when you said that they were with cheese. They're eaten as appetizers - sort of like tiropita.
re: BLM
I can't answer that. Their style is different from other Greek bakeries I've tried. I'm told it is authentic, and they make their own filo. These are large square pies with a thick layer of filling, which they cut into bite size pieces. The bougatsa, in particular, is delicious. I don't know anything about Greek baking in Montreal.


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hey lore, so ive always watched your guides to fights and what not (think you guys have the best explinations) but i was watching your weekly marmot today and i found out you play a ret palidan. my guild just recently had me go ret. i was woundering if you could give my some tips and hints to help me with my dps. i know your busy so if you dont have time its cool. but keep up the good work with weekly marmots/guides
Are there any Weekly Marmot that cover the etiquette of raids? In particular would like to hear the topic of whispering a raiding player while they are in a raid instance or during a scheduled guild raid. Being known as awesome and helpful both can lead to complications while I'm hanging out watching purples roll in.
Hello Lore. I got some problems with my holy pala. My guildmaster is saying I am going oom to fast and yeah I am going oom to fast. I have done some check up but never really asked some questions from a good holy paladin. My guildmaster gave me a tip to ask you how you heal to make as high heal as possiable but still have enough mana for long fights. Please I need your help
Hi Lore im irishpimp856. I have a level 85 blood elf DK that I use as a tank. I use plated armor but my question to you is what kind of armor is best when it comes to tanking strength, agilty, or some of both ?
hey, sent my pst question not sure if you read it yet or not
hey sent my non pst message to private by accident i corrected this and sent it to you by email sorry for the mix up
Forgot to add the Subject of the Question to my PM.. hope you don't overlook it.
Hello Lore, was just curious. Do you happen to wear the same shirt every week you record PST or do you record multiple episodes at once and split them up? For at least the last 3 weeks you've had the same maroon shirt on during that show. Is it the only shirt you have? If so, please tell us and we'll chip in to buy you another. We wouldn't want our star to suffer.
Lore doesn't answer questions on visitor page
<<<<<<<<<<<<<<Private Message For PST
hey lore - do you like waffles ?? - also, i was wondering what your thoughts would be if i told you that i wasnt sure if i wanted to stay in a guild with my friends who arent geared yet that we sometimes run heroics but others arent quiet geared o,r if i should join a raiding guild where i would be able to start into the raiding content - but at the same time leave my friendly guild on a good note ??
the cake is a lie.
The Opinionated Tankadin
New Registrant
Bringer of Light
Duck of Doom!


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Latest Posts
9 Strange New Laws for 2013
On January 1, 400 new federal laws took effect. Meanwhile, state legislatures passed 29,000 bills and resolutions, many of which came into force on the first of the year. Local government added thousands of new laws.
Ignorance is no excuse, so start cramming on all the weird new regulations you have to follow as of Tuesday:
Tags: Alcohol, Animals, California, Children, Florida, Illinois, Kansas, North Carolina, Sex, State Legislature
2012: The Exit Interview
Hello and welcome to our very last post of 2012. Thanks for reading, commenting, following us on Twitter, liking us on Facebook and following us on Tumblr. What better way to review the year that's almost past than with an exclusive interview?
Indecision: Hi, 2012. Thanks for talking with us.
2012: [stares, dazedly]
Indecision: It's okay. You've been through a lot.
2012: I'm so tired. I'm just so tired.
Tags: Barack Obama, Debates, Hillary Clinton, LGBT, Marriage Equality, Mitt Romney, Newt Gingrich, Paul Ryan, Primaries, Rand Paul, Rick Santorum, Ron Paul, Sex, Twitter
Our Endorsements: Kid President Makes World Awesome
* Kid President has a question and answer sesh.
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* The world's Facebook feed for 2012, from College Humor.
* The Onion polls rural whites on the President's popularity.
* Here's a great list about what idiots have believed about sex.
* Get well soon, Hillary Clinton. This guy wants to hang out with you.
* Hillary is gonna knock these people upside their heads once she's better.
* What do you call the area between Time Square's New Year Ball and 2013?
Tags: Barack Obama, College Humor, Facebook, Fiscal Cliff, Hillary Clinton, John Boehner, Mahmoud Ahmadinejad, Sex, The Onion
13 Things Americans Banned in 2012
We live in the land of the free, which means we're free to ban just about anything we don't like. In 2012 Americans dropped the ban hammer on public nuisances from goose livers to "gateway sexual activity."
Tags: Advertising, Alcohol, California, Colorado, Fashion, Food, Health, Health Care, Los Angeles, Massachusetts, New York City, San Francisco, Sex, Television, Utah
Tweet Untweet: Saving Your Taxes for Marriage
Grover Norquist's anti-tax pledge is the abstinence-only education of governance.
— Tom Dale (@tomdale) November 20, 2012
Tags: Abstinence, Grover Norquist, Sex, Taxes, Tweet Untweet, Twitter


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A Buchanan man was sentenced to several years behind bars for sexually assaulting a 14-year-old girl.
Donald Fester, 25, was arrested after a picture of him was released to the media last fall.
Police say he picked up the girl while she was walking down the street in Buchanan back in November.
The teen told police Fester drove her to two locations in the Niles Township area, and sexually assaulted her at both places.
Fester has been sentenced to two concurrent prison terms of 7-to-15 years for the crime.


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a female prostitute, especially a young and inexpensive one
Watch out for the chippies downtown.
door dskoelling 11 december 2003
The screaming baby from Tim and Eric Awesome Show Great Job that has a moustache and a unibrow.
"Where's my Chippy?"
"There's my Chippy."
"There's my Chippy."
door Agent Marlow 19 april 2009
(adjective) applied to hockey games: rough, involving lost tempers, fighting, and ejections
One ejection, four guys on the bench at once, and a broken collarbone. That hockey game was getting kind of chippy.
door dskoelling 11 december 2003
Carpenter or Fish and Chip Shop.
Has the chippy arrived yet?
Headed off to the chippy for some grub?
Headed off to the chippy for some grub?
door Angus Prune 17 april 2003
Chippies refer to money put together by multiple people in order to by drugs or alcohol. (for the most part weed)
Matt "yo lets cop a dub nigga"
Admir "ya but actually um lets call Murat see if he got 10 chippies so we can get a 30 piece"
Admir "ya but actually um lets call Murat see if he got 10 chippies so we can get a 30 piece"
door Brooklynzkid 13 oktober 2008
- ← vorige
- 1
- …
- 5
- volgende →


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Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/1 Photo of The Best Spinach & Artichoke Dip - Vegan
Prep Time:
Cook Time:
15 mins
30 mins
This recipe is a deliciously-creamy, vegan version of the popular appetizer. I know you will LOVE this, and your dairy loving guests will have no idea that this wonderful dish is not made with mozzarella, cream cheese or mayo. My dear friend, who is lactose intolerant, did NOT eat the dip at first because she was convinced there was dairy in it. The white beans in this blended with the vegan cream cheese make the perfect non-dairy base for the spinach and artichokes. I guarentee, this will give TGI Friday's version a run for its money!
Units: US | Metric
Serving Size: 1 (160 g)
Servings Per Recipe: 8
The following items or measurements are not included:
vegan cream cheese
Every recipe, menu, tip and how-to is right here, at your service.


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Beautiful house and very comfortable bedroom. Our hosts were very friendly. We enjoyed the wonderful breakfast and the conversation and recommendations about the area very much. Highly recommended.
We really enjoyed our stay, wonderful old house with a lot of character, nice room and comfortable bed, excellent breakfast and friendly helpful service. We will be back. Fred & Peggy Haueter
Every aspect of my stay was just as I had hoped. I loved the inn and the property. The room was perfect. The food was great. Your dining and activity recommendations were appreciated. I needed a respite from the chaos of the big city. What a great place to find that.
As a first timer at staying at a Bed and Breakfast, It was an absolutely amazing experience.
Wonderful experience! Great food, company, spa services, and lodging! Highly recommend!
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Table 22Traditional American, American (New), Restaurants
4917 William Penn Hwy
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Eric P.
The food here has been very good every time. The pork shank (called "The Pork Shank Redemption") is fantastic. During my first visit the waiter claimed the...read more
Tony J.
Alright, my family always decides to come here when we have family in from town. But after this last trip, I feel like we might have to change to a new...read more
Kalie M.
I are here last night with my boyfriend and his family. We called ahead to make reservations and when we arrived the reservation was never made and no...read more
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Lady Gaga Fans at US Airways Center
By Melissa Fossum
The Evolution of the Metal Stage Show and the End of...
By Lauren Wise
By New Times
The Story of Kalliope, Phoenix's Extraordinary Party Car
By Amanda Savage
By Jason P. Woodbury
How a Single Tweet Launched A Cloud for Climbing
By Troy Farah
By New Times
Crash Romeo work on their power chords as often as they work on their action-figure poses. Guitar-driven verses come with enough space to allow ax-slinger Steve Anderson the time to point to audience acolytes, with pick nestled between thumb and middle finger; the pauses before choruses are protracted, meaning vocalist Travis Weber can bite his lip and do his best Jesus Christ pose. Crash Romeo are airtight and maddeningly anthemic, with the majority of their power punk debut, Minutes to Miles, striving for unattainable sonic heights. But when you hail from the land of oil refineries and the Toxic Avenger (New Jersey), that's what you do: You strive. Despite all the stage-lit posturing, Crash Romeo are serious. So serious, in fact, they named a song "Serious." Over amphetamine-charged chord play, Weber warns in a gelding-like voice: "This just got serious/I'm tired, I'm giving up." The title track evokes a similar silly gravitas: "Casualties and memories have made us who we are/Don't leave this story untold anymore." Cue Weber's best emo pose.


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Book your room at Comfort Inn Silicon Valley East
Family-friendly Fremont hotel with a seasonal outdoor pool
This family-friendly hotel is located in the city center, close to Northwestern Polytechnic University, Pacific Commons, and Mission Peak Regional Preserve. Local attractions also include BAPS Shri Swaminarayan Mandir and Shirdi Sai Center.
Hotel Features
Recreational amenities at Comfort Inn Silicon Valley East include a spa tub and a 24-hour fitness center. Other amenities include complimentary wireless Internet access and a 24-hour business center.
Room Amenities
In addition to complimentary wireless Internet access and complimentary high-speed (wired) Internet access, guestrooms feature refrigerators along with microwaves and air conditioning.Information missing or incorrect? Tell us!
Comfort Inn Silicon Valley East
Hotel Amenities
In addition to a seasonal outdoor pool, Comfort Inn Silicon Valley East provides a spa tub and a 24-hour fitness center. Public areas are equipped with complimentary high-speed wired and wireless Internet access. A 24-hour business center is on site. A complimentary breakfast is offered. This family-friendly hotel also offers multilingual staff, coffee/tea in the lobby, and complimentary newspapers in the lobby. Onsite self parking is complimentary.
- 24-hour fitness facilities
- Free wired high-speed Internet
- 24-hour business center
- Outdoor seasonal pool
- Number of buildings/towers - 1
- Spa tub
- Free breakfast
- Coffee/tea in lobby
- Safe-deposit box at front desk
- 24-hour front desk
- Multilingual staff
- Number of floors - 3
- Dry cleaning/laundry service
- Laundry facilities
- Elevator/lift
- Total number of rooms - 113
- Complimentary newspapers in lobby
- Free self parking
- Free Wi-Fi
Family Friendly Amenities
- Family Hotel
- Free Wi-Fi
- Rollaway/extra beds available
- Laundry facilities
- Refrigerator
- Microwave
- Cribs/infant beds (complimentary)
Available in all rooms: Free Wi-Fi , Free wired high-speed Internet
Available in some public areas: Free Wi-Fi , Free wired high-speed Internet
Room Amenities
- Free wired high-speed Internet
- Connecting/adjoining rooms available
- Cribs/infant beds (complimentary)
- Premium TV channels
- Air conditioning
- Complimentary newspaper
- Phone
- Free local calls
- Refrigerator
- Coffee/tea maker
- Microwave
- Daily housekeeping
- Private bathroom
- Hair dryer
- Iron/ironing board
- Desk
- Rollaway/extra beds available
- Free Wi-Fi
Where to Eat
Guests are offered a complimentary buffet breakfast.
Nearby Things to Do
A seasonal outdoor pool and a spa tub are on site. Other recreational amenities include a 24-hour fitness center.
The recreational activities listed below are available either on site or nearby; fees may apply.
- Golfing nearby
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible path of travel
- Accessible bathroom
- Roll-in shower
- Accessible parking
- In-room accessibility
- Accessibility equipment for the deaf
- Braille or raised signage
Hotel Policies
Check-in time starts at 3 PM
Minimum check-in age is 18
Check-out time is 11 AM
Payment types
Pets allowed
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
- Minimum Spring Break check-in age is 18 years old.
- A pet fee will be charged
- Rollaway bed fee: USD 10 per night
We should mention
Children 17 years old and younger stay free when occupying the parent or guardian's room, using existing bedding. The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation. The property allows pets in specific rooms only and has other pet restrictions. Guests can arrange to bring pets by contacting the property directly, using the contact information on the booking confirmation.


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Player Of The Week: Fighting The Odds
Updated: 11/17/2009 - Tyree Dawson hasn't been down the easiest road playing football, in fact he has had one of the biggest hurdles to cross, recovering from being hit by a car while riding his bike.
Updated: 11/17/2009 - Tyree Dawson hasn't been down the easiest road playing football, in fact he has had one of the biggest hurdles to cross, recovering from being hit by a car while riding his bike.
Updated: 11/11/2009 - Reagan Peegin comes from an athletic family. He and his brother have both played for the Southwest High School football team in Jacksonville.
Updated: 11/19/2009 - Meghan Coyne earns third straight C-USA player of the week award.
Updated: 11/06/2009 - Morgan Brown is making a name for herself on the football field as the starting place kicker for Saint Peter's School in Greenville.
Updated: 11/06/2009 - ECU junior named C-USA special teams player-of-the-week for play against Rice.
Updated: 11/06/2009 - The WITN player of the week had two touchdowns Friday night, including the game winner in the final seconds.
Updated: 11/10/2009 - Greenville's Craig Goess Jr. wraps up his rookie season on the ARCA -Re/Max Series Sunday at Rockingham Speedway.
Updated: 11/09/2009 - Rose Volleyball player Caroline Douglas is the driving force behind an undefeated team looking to win a second straight Class 4-A State Championship.
Updated: 11/10/2009 - Josh Lovick is one of the players who's helped the Vikings to a 5-0 start and knocking off Havelock last Friday night.
Updated: 09/23/2009 - With a national championship ring and the signature red, white and blue uniform Anthony Atkinson is still Wilson's hometown all-star basketball player.
Updated: 11/09/2009 - One Farmville Central soccer star is showing the football team he can wear two jerseys.
Updated: 09/03/2009 - Havelock High School quarterback Danny Webster was named WITN's Player Of The Week after he ran for four touchdowns and threw for another, leading the Rams to a 48-0 victory over East Carteret.
Updated: 09/03/2009 - An athlete who stands head and shoulders above the rest is making a name for himself on the baseball diamond.
Updated: 09/03/2009 - An ECU freshman golfer is sure to get double takes. He's a big guy with a big swing.
Updated: 09/03/2009 - Tommy Paul is a 12-year-old Greenville tennis prodigy who often enters adult tournaments just to find decent competition.
Updated: 09/03/2009 - Our spotlight this week showcased a three-sport standout from Jamesville in Martin County who plans to make her mark in academics at ECU.
Updated: 09/03/2009 - Former ECU baseball player Dale Mollenhauer enjoyed an all-star season with the Winston-Salem Dash in the Carolina League.
Updated: 09/03/2009 - One area high school kicker is hoping hard work pays off with a full ride to college.
Updated: 03/14/2013 - Expectations are high for the leader of ECU's defensive line.
Updated: 03/14/2013 - An East Carolina University running back is making a name for himself on the gridiron while getting teased about his name at the same time!
Updated: 03/14/2013 - With the start of school just around the corner, another fall sports season is already underway. One volleyball player at Washington High School in Beaufort County is excited and grateful to be back in the action.


text:
Review of Sharon Todd, Toward an Imperfect Education: Facing Humanity, Rethinking Cosmopolitanism
- Doris A. Santoro
- … show all 1 hide
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Sharon Todd's new book Toward an Imperfect Education: Facing Humanity, Rethinking Cosmopolitanism (Todd 2009) brings together a stunning array of thinkers to bear on an equally far-reaching constellation of concepts; to name a few, cosmopolitanism, education, human rights, democracy, and justice. She challenges calls to recognize our shared humanity—a version of humanity based on a limited perspective of what it means to be human. She criticizes the foundation of versions of cosmopolitanism that depend on a universalist stance that others are much like us. Well established as a scholar of Emmanuel Levinas, Todd continues in this tradition by asserting the primacy of the other in any theory of coexistence, including cosmopolitanism.
Cosmopolitanism Re-imagined Through Sexual Difference
Cosmopolitanism and human rights education, on Todd's account, are caught in the sticky web of universalism that makes it impossible to do anything but assimilate the other, even when operating from a seemi ...
- Appiah, K. A. (2006). Cosmopolitanism: Ethics in a world of strangers. New York: Norton.
- Burtonwood, N. (2006). Cultural diversity, liberal pluralism, and schools: Isaiah Berlin and education. London: Routledge.
- Butler, J. (2000). Restaging the universal: Hegemony and the limits of formalism. In J. Butler, E. Laclau & S. Žižek (Eds.), Hegemony, universality (pp. 11–43). London: Verso.
- Dewey, J. (1922). Human nature and conduct: An introduction to social psychology. [Electronic Version]. In J. A. Boydston (Ed.), The middle works, 1899–1924. Volume 14: Human nature and conduct. Carbondale, IL: Southern Illinois University Press.
- Dewey, J., & Tufts, J. (1932). Ethics, revised Ed. [Electronic version]. In J. A. Boydston (Ed.), The later works, 1925–1953. Volume 7: 1932. Carbondale, IL: Southern Illinois University Press.
- Minh-ha, T. T. (1989). Woman/native/other: Writing postcolonial and feminism. Bloomington: Indiana University Press.
- Nussbaum, M. (1997). Cultivating humanity: A classical defense of reform in liberal education. Cambridge, MA: Harvard University Press.
- Popkewitz, T. (2008). Cosmopolitanism and the age of school reform: Science, education and making society by making the child. New York: Routledge.
- Sandoval, C. (2000). Methodology of the oppressed. Minneapolis: University of Minnesota Press.
- Santoro Gómez, D. (2008). Women's proper place and student-centered pedagogy. Studies in Philosophy and Education, 27(5), 313–333. CrossRef
- Spivak, G. C. (1988). "Can the Subaltern speak?" In C. Nelson & S. Grossberg (Eds.), 29(2): Marxism and the interpretation of culture (pp. 271–313). Basingstroke: Macmillan Education.
- Todd, S. (2009). Toward an imperfect education: Facing humanity, rethinking cosmopolitanism. Boulder: Paradigm Publishers.
- Waghid, Y., & Smeyers, P. (2010). On doing justice to cosmopolitan values and the otherness of the other: Living with cosmopolitan scepticism. Studies in Philosophy and Education, 29(2), 197–211. CrossRef
- Waks, L. J. (2009). Reason and culture in cosmopolitan education. Educational Theory, 59(5), 589–604. CrossRef
- Title
- Review of Sharon Todd, Toward an Imperfect Education: Facing Humanity, Rethinking Cosmopolitanism
- Journal
Studies in Philosophy and Education
Volume 30, Issue 3 , pp 303-310
- Cover Date
- 2011-05-01
- 10.1007/s11217-010-9183-x
- Print ISSN
- 0039-3746
- Online ISSN
- Publisher
- Springer Netherlands
- Additional Links
- Authors
- Doris A. Santoro (1)
- Author Affiliations
- 1. Bowdoin College, 7400 College Station, Brunswick, ME, 04011, USA


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• We're getting into iced-coffee season, folks, and with it comes happy dreams of blended mocha frappes with extra whip—am I right? Here's what those creamy Starbucks drinks will set you back, calorie-wise, along with smarter picks for what to order. [POPSUGAR Fitness]
Study: You're Totally Underestimating the Calories in Your Chipotle Burrito
Confirming what you always feared was probably true, a new study found that many consumers wildly underestimate the number of calories in their beloved, brick-size Chipotle burritos. Um, whoops.
Craft Beer Calorie Calculator
Are you a calorie counter? Do you like good beer? Then check out the Foobooz Craft Beer Calorie Calculator. The calorie calculator provides a way to know just how many calories are in that stout or double IPA. Just enter the alcohol by volume of your beer, the serving size and the calorie calculator will spit out how many calories are in that beer.
Calorie Counts for Philadelphia Food Carts
Ever wonder how many calories are in a Philadelphia food cart cheesesteak? Well wonder no more. Axis Philly has gone to the expense of lab-testing popular items from local food carts, and what they found is pretty shocking.
Revealed: Calorie Counts for Cheesesteaks, Gyros and More at Philly Food Carts [Be Well Philly]
HipCityVeg Now Offers Calorie Counts
Nicole Marquis' HipCityVeg has been packing in throngs of hungry vegans and other diners looking for a healthy meal. But what no one knew until now, was just how many calories were in a groothie or arugula taco salad. Now the most popular (non-fried) items on HipCityVeg's menu have calorie counts.
Head on over to Be Well Philly for the full list, and start punching those calories into your MyFitnessPal.
HipCityVeg Now Offers Calorie Counts [Be Well Philly]


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New Baltimore Routine
Please help, 'Hounders,
I'm obliged to visit Johns Hopkins Medical Center every six weeks and need a decent lunch place after a long morning. I reside in PG County and am more familiar with DC. Frequent trips along the BW Pkwy, Pratt Street to Broadway and back via Lombard have yielded a few too many corned beef sandwiches from Attman's (great, BTW) or hospital cafeteria lunches (not so great).
I'm not averse to veering off the beaten path in Baltimore or along the Parkway, but keep in mind that's fairly unfamiliar territory to me, so please, if you can, keep it close to the route, relatively quick, and at a modest price point.
Thanks for your wise counsel and Happy Holidays!
you could go to paper moon, sit at the counter, eat some tasty breakfast things.
you're also not far from Hampden - lots of options there.
Penn Street Tavern (formerly Ras Doobie's) is only a block or two out of your way for good Jamaican fare. Yaba Pot has a location on Pratt or Washington just a couple blocks west of MLK for very interesting vegetarian fare.
Ducking south into Little Italy from either Pratt or Lombard opens up all manner of possibilities.
re: Warthog
Speaking of Little Italy...There is a great new place on the corner of Eastern Ave and High St. Cafe Gia's has a small menu but what they do they do VERY well. They have absolutely the best eggplant parm that I have ever had.
re: kimmer1850
When are they open, it always looks closed!
re: charmedgirl
I'll get the hours and get back to you. So far as I can tell they are open Mon-Thurs for lunch only; Friday & Saturday for breakfast, lunch and dinner. Sunday brunch is coming soon.
re: Warthog
The place on Wash. Blvd is no longer Yabba Pot, it's called Sharazahad's (sp??). I think they describe it as neo-soul cuisine. I've only been once, but had some very good sweet potato fries.
re: pigtowner
Anyone know anything about this Sharazahad's place (or whatever its called). Neo-soul cuisine sounds like it could be interesting to me,.....
re: jes
I went to Sharazahad's one time months ago. Three of us for lunch. Two of the lunches were good I had a spinach salad, I think, but the third was so bad that anything good was overshadowed. I will spare the details of what I thought my friend's soup tasted like but this had either turned bad or was made with rancid potatoe. I was upset after my frient asked me to taste to see if it was good. It was beyond bad. The proprieter was nice about it and all but since he saw fit to serve something that had gone so obviously bad I have not gone back.
also, is Dizzies open for lunch?
could grab a burger there. super good. probably the best I've had.
A friend of mine who had the same routine to JH Med Center every 2 weeks or so from DC frequently stopped in Fells Point along Broadway for all the terrific Latin options (Rositas Restaurant for El Salvadorean, Carolina's for excellent Tex Mex). Also, La Tortilleria on Eastern has terrific tacos (freshly made corn tortillas), Mehek in Fells Point Square (a little further down Broadway) for Indian, Rinconcito Peruano on the corner of Lombard and Ann for terrific Peruvian (do a search on this board!), and Pitango Gelato also on the square. All of these are within 5-6 blocks of your normal route.
Enjoy and let us know what you think!
re: bluepig1
I had a friend from Pennsylvania whose favorite was the shrimp salad at Threresa's in the Fells Point Market. It's convenient to the medical center but not on the Metro line. (Did you know we have a metro? Not even many Baltimoreans know that!) I've also eaten at Cafe Gia's a few times and enjoyed it immensely. Decorated by an artist from St. Petersburg, Russia. I was going to nominate it for "most romantic" a few days ago. You will enjoy Gia's mom if she is there.
re: baltimorejim
Theresa's Delly will fill your belly! She has great breakfasts... just don't get a parking ticket
re: bluepig1
Yes, I was going to mention Broadway and the Latino restaurants- I love the pusitas at Salvador.
Just a note Sal Gee. Not all of these recs are close to you. I work in the Med Center as well (Children's Medical and Surgical Center), and I notice a few of these places are close to the Homewood Campus instead of the medical center. Homewood is a different area of hopkins which most prominently houses the undergrad campus, and it's farther north than where you are.
Thus posts like paper moon, the hampden area, dizzy issies, and yabba are actually NOT that close. The recs for canton/fells point though are spot on. Also, I'm assuming you're driving because attman's is not really a walking distance thing for us (unless you're a marathon runner or something)
I'm like you and still finding out what to get around here for lunch, but I don't always have a car handy. Still, a quick drive south and you've got Brick Oven Pizza and Bertha's and a whole slew of restaurants (take a drive for yourself and just window shop). Closer to here, there's always the northeast market which serves decent food from delis to more ethnic fare. Some people swear by the chinese place on monument (near wolfe) but I've never been particularly impressed.
re: Wangus
One minor correction - I was talking about the Yabba Pot location just west of MLK on Washington or Pratt, *not* the original one much further north (on St. Paul?), which is closer to the Homewood campus.
Based on the O.P.'s described route of taking Lombard back to the B/W Parkway, which probably ends the O.P. south from Lombard on either Greene or MLK, to hook up with what turns into the B/W Parkway, the Yabba Pot location *I'm* talking about is not far out of the way - a few blocks west.
I agree that Hampden, Paper Moon, and some of the other recs appear to be based on the assumption of the Homewood Campus, but that it not the assumption I made, as you may note by my other recs for Penn Street Tavern or diverting into Little Italy.
re: Warthog
Doing a little web search about Yabba Pot - the location Wangus is was thinking of is
2431 St. Paul Street, phone 410 662 8638 (662 TOFU)
I was thinking of is (or was - not sure if it's still there)
771 Washington Blvd. phone 410 962 8638
What's odd is that the second location is not listed on the Yabba Pot web site, so I don't know if that means the web site hasn't been updated, or the Washington Blvd. location is no longer open, or that both exist but are now longer getting along with each other, or what. Maybe they were on St. Paul, then moved, and now moved back. Dunno.
Every web reference I've found so far mentions one or the other location, not both, except for the yabba pot web page mentioning something about being "now at our original location".
I have no idea what's going on - I guess one could try calling both numbers, and see what one finds out.
re: Warthog
Warthog - check out my reply to your post above...Yabba Pot closed it's Wash. Blvd. location at least a year ago.
re: pigtowner
Well, that explains it! I liked theYabba Pot when I went, but it seems like every time I got into that area and had a hankering for Caribbean food, I always end up veering over to Doobie's (now Penn Street Tavern), rather than going to that Yabba Pot location. Maybe others made the same choice.
Thanks for clearing things up!
re: Warthog
That's true, I noticed the Penn Street Tavern and Lil' Italy recs and thought that Yabba was out of place. Shame on me for not following up and trying to find out. And even though it turns out that I was kinda right, I'm not up to struting and preening, so I apologize.
re: Lori D
Did you mean Northeast Market?
If you want a quick, inexpensive lunch, I'd just head east on Pratt Street, and turn south into Fells Point. Not at all out of your way. Loads of places to recommend, but I would second Carolina's (and with weather like this, they have great large filling soups), and for local color, and diner-esque dining, Jimmy's for something like a hot open turkey sandwich (or again, soup; actually their MD crab is very, very good) or Theresa's Deli in the Broadway Market.
If you just want a slice of pizza, I'd go for Little Italy Pizzeria.
re: baltoellen
I did mean Lexington.
I've done that myself as part of a trip to Hopkins from the DC area (in reverse, lunch, then the visit to Hopkins). It's not the closest option, but it wasn't that far out of the way. And it's pretty easy to pick up 95 South from there.
Like others have said, Fells Point is nearby enough for something different. Tortilleria Sinaloa is on Eastern just east of Broadway for excellent tacos and pozole, one of my friends loves La Guadalupana for more Mexican. Broadway has the gamut from more North American fare below Eastern to more Latin American fare above (north) of Eastern on Broadway.
From Hopkins, it's an easy shot down Broadway (past the Popeye's) to some great alternative eating.
Also, Max's on Broadway has a wide selection of beers and bar food in case you want to while away the rush hour, BOP or Brick Oven Pizza is known in the area. There's also Kalli's Court and Mezze if you want to go a little more fancy, Bertha's Mussels, Alexander's Tavern and more abound so you don't have to suffer in the JHU cafeteria.
A quick trip east across Baltimore St. and a few further blocks south down will take you to DiPasquales (3700 Gough) which has some wonderful lunch food. My fellow is partial to the Butcher's Hill Cheesesteak, while I like the mozz/tomato/basil sandwich. They also do brick oven pizzas. Have prepared things like shrimp salad, calamari, etc. And you can head back south through the tunnel (for $2) by continuing east on Lombard.
Di Pasquale's Gourmet Italian
3700 Gough St, Baltimore, MD
Hi Sal,
I'ts about a five minute drive from JHMI to Mt Vernon. Take a right on Orleans Street out of the medical complex, and you're on your way. Stay in the center lane on the overpass, and Orleans will dump you out near the heart of Mt. Vernon, on the corner of St. Paul Street (don't let the street loop you around going south on St. Paul). Head west one more block and you are on Charles Street. Take a right onto Charles, find some street parking, and choose from the following within a 3-6 block walk:
--Akbar. Great Indian lunch buffet, and you can be in and out in short order.
--Thai Landing (up north on Charles off of Preston street). Thai food that is fast, fresh, and tasty.
--Minato for Sushi
--Donna's for soups/salads/sandwiches (if it's nice out you can sit outside and view the Washington Monument)
--Sotto Sopera for a great (pricey) Italian treat
--Sachsa's for an old favorite of many (I went once for dinner and wasn't impressed)
--Midtown Yacht Club for a "dive" bar atmosphere with decent enough eats.
And a number of other places all within walking distance (XS, Gigi's Cafe, City Cafe, Al Pacino Cafe for some killer pizza in a very non-pizza-like setting...). Search for Mt Vernon on the board for lunch favs in the area. There's a great Crepe Place called Sofi's Crepes slightly further north (immediately after the Charles Theatre, past Penn Station) on Charles. Too bad Zodiac isn't open for lunch, they have great food and a great atmosphere, and are across the street from Sofi's.
To get back to 95, all you have to do is head south on St. Paul Street, and you'll be back on the highway in about 7 minutes (depending on traffic). For 295, you want to go down MLK Blvd.
Good luck with your visits to JHMI, it's always overwhelming working your way through the masses of people, bureaucracy, and doctors there. You deserve a great lunch after all of that, so come visit us in the Cultural District. We've got food to soothe your soul. :)
re: Sal Gee
In reference to venera's post, there's now a new Sofi's crepes location in downtown/southern Mt. Vernon on Charles St at 333 N. Charles Street. It's just open for lunch M to F from 11-4. The florentine crepe is soooo good!
Here are my top 3 recommendations:
Ze Mean Bean Cafe in Fells Point, 1739 Fleet Street, one of my favorite spots, usually has lunch specials.
Teavolve in Fells Point, 1705 Eastern Avenue, soups, quiche of the day, panini, salads and of course, wonderful teas.
One-Eyed Mikes in Fells Point, 708 S. Bond Street, daily specials.


text:
Canucks outlast Panthers in shootout, 4-3
Iain MacIntrye, Vancouver Sun columnistPublished: Sunday, March 16, 2014
SUNRISE, Fla. – A game that was supposed to be about the return of the Florida Panthers' No. 1 goalie instead was about the return of the Vancouver Canucks' No. 1 line. Suddenly, that line matters again, which is excellent for a team still clinging to the National Hockey League playoff race.
The emergence of minor-league callup Nicklas Jensen has re-energized struggling Henrik Sedin and Alex Burrows, and the top trio generated all three goals for the Canucks against the Panthers. Then Jensen, the 21-year-old Dane who until 10 days ago was taking entry-level classes with the Utica Comets, scored in a shootout as Vancouver won 4-3 against former Canuck goalie Roberto Luongo.
"I wish he would have been called up when I was playing there," Luongo, whose stunning trade back to Florida on March 5 preceded Jensen's promotion to the NHL, said after the game. "We could have used a few more goals this year while I was there."
Nicklas Jensen #46 of the Vancouver Canucks scores the game winning goal in the shootout against goaltender Roberto Luongo #1 of the Florida Panthers at the BB & T Center on March 16, 2014 in Sunrise, Florida.
Joel AuerbachMore pictures: < Prev | Next >Email to a friendPrinter friendly
Same old Luongo, easing tension with his dry and irreverent wit.
For a change, it was the same old Canuck first line, too, except with Jensen filling in for injured winger Daniel Sedin.
There was much satellite time and newsprint devoted ahead of the game to Luongo facing the Canucks, for whom he starred the last 7 ½ years and helped push to heights never seen by the franchise. But Hank Sedin, Jensen and Burrows got in the way of a good story Sunday.
And thank goodness there was a good story to salvage from the often-tedious, grindfest between two teams unlikely to play in the Stanley Cup tournament this spring.
"Listen, it was no Picasso, that's for sure," Canuck coach John Tortorella said.
More like Madonna -- and we mean the singer -- on velvet.
While Luongo and his successor in Vancouver, Eddie Lack, were just ordinary – making 29 and 26 saves, respectively – Jensen, Burrows and Henrik made a difference.
Burrows and Sedin drew assists on goals by Dan Hamhuis and Jensen before Burrows put the Canucks ahead 3-2 in the third period by stuffing the rebound from Alex Edler's power-play point shot past Luongo's left pad.
It was the second straight game Jensen scored, and gave Burrows six points in three games since the line was formed. Sedin has three points in four games.
And while this production won't make anyone forget the heyday of the West Coast Express or the consecutive seasons the Sedins split NHL scoring titles, consider: Burrows didn't score a goal in his first 35 games this season and had just five points the first five months of the season, while Henrik was pointless in his previous 12 games. When he was injured on March 2, Daniel had gone 22 games without a goal.
If you want to blame someone other than Tortorella and general manager Mike Gillis for the Canucks' crisis, blame the first-line players who generated almost no offence for two months.
Vancouver was a none-line team.
With Jensen, they've got their first line back. The team scoring has returned, too. The Canucks have 12 goals in their last four games, matching their output from the previous 10 games.
"They're helping Jensen," Tortorella said of Hank and Burrows. "(But) I think Jensen's helping them with his enthusiasm. He's not afraid to make a play. He's on the puck. His skating. . . is much better than I thought. Travis and the boys down there have done a fantastic job. This guy has come in. . . and we didn't expect this."
Travis Green coaches the Comets, the Canucks' American League farm team, and worked extensively with Jensen.
Jensen didn't get to enjoy his first NHL goal on Friday because the Canucks allowed a late winner in a 4-3 loss to the Washington Capitals. But he was smiling a lot in the dressing room on Sunday. So were most of the Canucks.
"Playing with two great players, it's tough not to like it," Jensen said. "I feel like our connection is getting better. We know where each other is and we're creating a lot in the offensive zone. Every time I step on the ice, I feel better and better. The nerves – I feel more calm."
Henrik said: "Anytime you get a young guy like that, he brings a lot of jump. He's going to make mistakes, going to turn the puck over sometimes. But he tries to make plays and he makes this a lot of fun.
"Personally, I'm playing a lot better than before. I'm feeling good. I want to have the puck, want to bring the puck up the ice on the power play. It's nice to have that feeling back."
Jensen beat Luongo from the high slot after Canuck defenceman Ryan Stanton forced a turnover, while the goalie left Burrows with two chances on his rebound goal.
"It was kind of weird a little bit in warmups, seeing him on the other side," Burrows said of Luongo. "First play of the game, I gave him a pitchfork and I told him I was going to be there all night. He was a good friend and good teammate for a long time. I asked him to let me score a goal and he did; that shows you how good of a guy he is."
It seems like Burrows is making a new friend in Jensen, whose forehand went crossbar-and-in in the shootout.
"I sit beside him in the locker room and he's asking a lot of questions," Burrows said. "He wants to learn about the game, wants to get better. He's coming in and wants to soak everything in. Everything is new for him and everything is exciting and everything is fun and cool. It's fun to be a part of it."
Burrows went for a walk Saturday with Jensen along Miami Beach, home of Cuban food and the thong bikini.
"He liked it," Burrows said.
Sunday turned out pretty good, too.
The Canucks blew a pair of third-period leads but still beat the Panthers 4-3 when rookie callup Nicklas Jensen scored the only goal of the shootout. Ex-Canuck Roberto Luongo was in net for Florida, his successor, Eddie Lack, in goal for Vancouver. But neither was a factor. Jensen, Dan Hamhuis and Alex Burrows scored for the Canucks, while Florida got two goals from Jimmy Hayes and one from Vincent Trocheck.
The Canucks' renovated first line – Jensen alongside Burrows and Henrik Sedin – generated all three goals and had its best game in two months. Ex-Panther David Booth had 10 hits for the Canucks, and another former Florida forward, Shawn Matthias, had three hits, put four shots on net and logged 22:48 of ice time. Sedin was 16-8 on faceoffs and survived getting a stick in the mouth from Brad Boyes.
Vancouver defenceman Alex Edler's miserable season was characterized by a giveaway that led directly to one third-period goal for Florida, and a needless penalty that led to another. But Edler also assisted on one Canuck goal and led with 25:54 of ice time. "I don't have an answer as far as trying to relax his mind," coach John Tortorella said. "If he makes a mistake, he wants to recover and makes another."
In a game that began with a focus on the goaltenders, the best save was by Canuck defenceman Kevin Bieksa, who halfway though the third period volleyed from the goal-line a puck batted by Colby Romak behind netminder Eddie Lack. "I've saved him a couple of times this year, so we're even," Lack said, noting Bieksa had already mentioned the play to him. "Those soccer skills paid off."
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text:
"Good people drink good beer."
Hunter S. Thompson
What part of MD?[/QUOTE]
I'm in savage ATM but don't mined traveling a bit since I only shoot about 2x a month or so .but the closer the better def would spend more time there
Hope you guys from Maryland can come out and support us.
February 6th @1:00pm in Annapolis, before Maryland takes all are rights away. Here's a link.http://marylandshallissue.org/
Senate panel passes gun-control measure
>< I hate being stuck here ><http://www.wbaltv.com/news/politics/Senate-panel-amends-approves-gun-control-measure/-/9379266/19025344/-/lypkqy/-/index.html?absolute=true
I am a MDshooters member and I shoot primarily at Izaak Walton in Damascus. IWLA has many chapters in Maryland and throughout the US. For my money there is no better value if you like to shoot outdoors.
Of course this may change in the near future if the current administration gets it way on gun control legislation in Maryland. I will be crossing the Potomac if this happens to live in the Commonwealth of Virginia.
Greetings from Baltimore,MD!


text:
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Bacon 'n' Veggie Pasta
"When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish," notes Muriel Hollenbeck of Sedalia, Colorado. "I love recipes like this one that bring compliments and don't keep me in the kitchen too long."
13 Servings
Prep: 10 min. Cook: 35 min.
2 cans (14-1/2 ounces
) stewed tomatoes
2 cups fresh broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese
In a large saucepan, combine the first seven ingredients. Bring to a
boil. Reduce heat; cover and simmer for 25-30 minutes or until
broccoli and carrots are tender.
In a large skillet, cook bacon over medium heat until crisp. Remove
to paper towels; drain, reserving 1 tablespoon drippings. In the
drippings, saute the mushrooms, green pepper, onion and garlic until
tender; add to tomato mixture and heat through.
Meanwhile, cook the pasta according to package directions. Drain and
© Taste of Home 2014
2 of 2
Bacon 'n' Veggie Pasta
Directions (continued)
place in a serving bowl; top with vegetable mixture. Sprinkle with
bacon and Parmesan cheese. Yield: 13 servings.
Nutritional Facts:
One serving (3/4 cup) equals 205 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 289 mg sodium, 36 g carbohydrate, 3 g fiber, 8 g protein.
Diabetic Exchanges:
2 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2014


text:
Great Beginnings
Asian Appetizers
Click to download a pdf of our menu
Edamame 6.95
Steamed soy beans lightly salted served warm
Pork or Vegetable Gyoza 7.25
A thin skinned Japanese dumpling. Commonly known as pot stickers.
6 pieces served steamed or fried.
Ebi Shumai (6 pieces) 6.95
Steamed shrimp dumplings.
Harumaki (2 pieces) 4.25
Two Japanese style spring rolls. Filled with pork and vegetables and lightly fried.
Shrimp Tempura 11.95
3 pcs of shrimp and assorted fresh vegetables tempura fried and served w/ a warm tempura dipping sauce
Chicken Tempura 10.95
3 pcs of chicken and assorted fresh vegetables tempura fried and served w/ a warm tempura dipping sauce
Yakitori 8.50
4 skewers of grilled chicken marinated w/ a housemade yakitori glaze
Age Tofu 6.95
Lightly fried tofu squares served w/ tempura dipping sauce
Negimayaki 11.25
Thin slices of beef wrapped around scallions w/ teriyaki sauce
Fried Chicken Wings (10 pieces) 7.25
Served w/ or without General Tso's Sauce
Crab Rangoon (6 pieces) 7.25
Delicately fried in wonton skin
Soups & Salads
Tossed Salad 4.50
With house made ginger dressing
Spicy Seaweed Salad 7.50
Octopus Salad 8.95
Crab, octopus, cucumber and flying fish roe, served w/ our unique dressing.
Osaka Spicy Tuna Salad 9.95
Chunks of tuna, crab stick, sliced cucumbers, and seaweed, w/ spicy mayo
Squid Salad 8.95
Diced squid, seaweed, bamboo shoots and red pepper w/ a squid sauce
Avocado Salad 8.95
Avocado, crab stick, cucumber, spicy mayo, tempura crunchy bits, sesame seeds, and flying fish roe served over a bed of lettuce.
Sushi Bar Appetizers
Sushi (5 pieces) 10.95
Tuna, salmon, shrimp, white fish, octopus or surf clam on top of seasoned blocks of rice.
Sashimi 12.95
Two pieces of tuna, salmon white fish, octopus or surf clam. All 8 pieces sliced sashimi style.
Tuna Tataki 12.95
Pan-seared tuna, served w/ a soy bean honey sauce topped w/ sesame seeds.
Black Pepper Tuna 12.95
Black Pepper dusted tuna sliced thin and served w/ ponzu sauce.
Yellowtail Jalapeno Bites 12.95
6 pieces of yellowtail sashimi thinly sliced w/ thin cut jalapeno pieces, drizzled w/ our house made yuzu sauce.
Spicy Tuna or Spicy Salmon Lettuce Wraps 11.95
4 wraps of minced tuna or salmon. Japanese 7 spice blend, chili mayo and scallions wrapped in fresh romaine lettuce.
Sashimi Martini 12.95
Tuna, white tuna, yellowtail, salmon, seabass with mango, cucumber, strawberry, kiwi with flying fish roe and tempura bits drizzled with yuzu citrus sauce and served in a martini glass.
Salmon Wasabi Crisps (4 pieces) 11.95
Spicy salmon, wasabi tobiko, on a crispy home made wasabi crisp cracker.
Seared White Tuna 11.95
Pan seared white tuna sliced and placed on a bed of spring mix. Drizzled with wasabi sauce and topped w/ ff. roe and scallions.
Yoshi Tuna Tartar 12.95
A delicate formed circle of spicy tuna topped w/ ff. roe, spicy tobiko, black tobiko and wasabi tobiko.
Maki Sampler 10.95
One California Roll. One half of a Cucumber Roll and Tuna Roll
Kani Salad 7.95
Crab stick, cucumbers, flying rish roe, sesame seeds, Tempura bits sprinkled on top, w/ spicy mayo
Citrus Salad 9.95
Mango, white tuna, salmon, tuna and strawberry tossed with lettuce and yuzu citrus sauce
Miso Soup 4.25
Soybean soup served w/ seaweed and tofu
Clear Soup 4.25A clear broth soup served with mushrooms, fried onions and scallions
Vegetable Tofu Soup 7.95
A clear vegetable tofu soup meant for sharing (serves 2)


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text: This quick worker of wonders has enjoyed a come-back. We're offering up a new generation of healthy recipes for a new set of pressure cooker fans. Pages13 of 13 View Slideshow Healthy Pressure Cooker Recipes Prosecco and Parmesan Risotto 1-Hour Spanish Chickpea Soup Beets with Dill and Walnuts Chicken Fricassee Beef Pot Roast and Gravy Fast, Rich Pressure-Cooker Beef Stock Great for Beans and Grains Brown Rice Wild Rice Kamut Pearl Barley Pages13 of 13 View Slideshow Related Links A Beginner's Guide to Pressure Cookers 105 Slow-Cooker Favorites The Most Common Cooking Mistakes AdvertisementAdvertisement


text: Stylish girls know that white jeans are one if Spring's best sartorial investments – the right cut can be work appropriate and a bright break from dark denims. Jessica Mercedes manages the tricky job of glamming up hers while keeping the look simple and day appropriate. She's paired up a beaded cream blouse with a matchy matching copper combination of necklace, studded bag and pastel cap-toe heels. A nice break from silver or gold, we think. But what do you make of Jessica's look? Let us know below! Remember the girl with the most facebook likes wins our "Look of the week".


text:
KAFFA initierer ny virksomhet "The Collaborative Coffee Source"We are building a community of specialty roasters and coffee producers who are working toward a transparent, equitable and sustainable model of coffee trade. As the coffee chain has many layers, it can be difficult to bring all parties together but we believe it is not only possible to do so, but is mutually beneficial to all concerned, both from a quality perspective and, just as importantly, for transparent and equitable business practice.
As we are looking to have everyone actively participate in this project, we are committed to facilitating long-term partnerships between roaster and producer. This means that we will not be offering "spot coffees" in recognition of the unique needs of each party. We understand there are different regional and taste preferences for every roaster and if we have developed good relationships for a region you are interested in, we can facilitate connections between you and quality-focused producers.
In practice, this means we have responsibilities both to roasters and producers: a transparent pricing structure, transport that is as direct as possible, open communication amongst all parties and follow through on commitments made. In order for this community to function, responsibilities flow in all directions. For a participating producer, this means fulfillment of agreements and for a participating roaster, this means concrete commitments to coffees. Roasters looking to receive the freshest coffee in the volumes required need to communicate commitment to coffee they want to buy in a timely manner. This in turn enables us to book coffee from producers early enough in the season that we are all assured of final delivery.
About Us: Robert has been working in specialty coffee for the last 15 years, beginning with the opening of Java cafe in Oslo. Since then he opened one of the first roasteries in Europe to specialize in roasting microlot coffee (KAFFA), won the first World Barista Competition in 2000, juried on several Cup of Excellence competitions and was head judge for Best of Panama in 2011 (he will reprise this role in 2012). Robert's goal for this business and community is to provide other roasters in Europe with the opportunity to buy quality coffee in the same way KAFFA has.
Bjørnar has been lead roaster at KAFFA since 2008 and will soon leave Oslo for two months to learn Spanish in Guatemala. While this is a personal endeavour, he will continue to develop this business and can be reached as a more direct contact for us during his stay in Antigua.
Melanie is a Canadian doing her masters at the University of Oslo. Her program is an interdisciplinary one that focuses on environmental sustainability and development. Her thesis will be about the impacts of direct trade on coffee producers' livelihoods and resulting wider community development. She hopes to do fieldwork in Burundi this fall.
Over the course of ten years, Robert has traveled to all the origins and has already been travelling extensively this year. He was in Kenya in late-December last year and has just been to El Salvador, Guatemala, Costa Rica, Panama and Brazil. He will be back in Kenya and travel to Ethiopia in February.
We are currently working on this online extension of the community where every party will have access to one another. As such, our goal is to have a multi-lingual website. Robert already speaks Spanish and Bjørnar will soon too - look for a Spanish version of this site in the near future. In addition to our website, we are also on twitter: collaborativeCS and facebook: Collaborative Coffee Source page.
We are very much looking forward to working with you on this exciting project. Please contact Melanie (email@example.com) about how we can work with you.
Follow the COLLABORATIVE on our web site at collaborativecoffeesource.com


text:
Have you read about Dr. Joel Fuhrman? More than just a focus on the Mediterranean Diet, Dr. Joel is Dr. Oz's new best friend and he's got a nutritious way to think about food and keeping your weight down. It's all right on Dr. Oz's web site .
Dr. Fuhrman believes that healing through food is the key to a healthy lifestyle. His alternate food pyramid starts with foods high in micro-nutrients as the base. These foods not only contain vitamins and minerals that are essential to helping the body repair itself, they also have immune-boosting phytochemicals.
Rather than supplementing with vitamins, Dr. Fuhrman believes that nutrient-dense foods , which make up the base of this pyramid, are the most important part of your diet, helping your body thrive naturally.