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When you grocery shop, do you buy...
some chicken, some fish, some pork, some red meat? In other words do you try to plan different protein sources for each meal? How do you grocery shop? How do you meal plan? I used to buy just what looked good and was at a good price...for everything, not just meat. But now, I am trying to plan meals more or less by the week. So when I shop, I am thinking, "we need a chicken meal, a meat meal, fish meal, vegetarian meal,..." Is this how you do it? If not, what are your thought processes as you grocery shop.
Yes. We go to the supermarket armed with a list of things we need to buy to cook specific recipes over the coming days.
I go to the farmers market first and get whatever produce looks good. Then I form the menu for the week around that. I'm a vegetarian, but my significant other isn't, so for him I usually do try to vary the meats during the week. When I have time to really sit down and enjoy my menu planning I look through my cookbooks (or use eatyourbooks.com) to find new recipes that include the produce that I bought. When I don't have as much time to plan, I stick with more basic preparations.
re: emoore
I'll be at a farmers market tomorrow in hopes of finding great shrooms and vidalia's. XxXx < fingers crossed.
We shop more or less as Harters described with some modification. As prices soar here in the Northeast US I now plan dinner menus for the week with 3 vegetarian, 1 fish and 3 meats, incorporating organic poultry, pork and bison and wild caught seafood We try to buy seasonal produce as far as we are able. During the winter, when local farms are not selling "their own", we try to avoid imported fruit and vegetables and buy as close to home as possible...east coast. On the meatless days I cook legumes, whole grains, and pasta.
Because we like a variety of cuisines and because we participate in the COTM our pantry is frequently in need of restocking one or two items. As it is now we can cook practically anything we want without added expense. We only shop once a week and cook everything "from scratch:.
My wife does most of the grocery shopping. She follows a process quite similar to the OP's description, but with a fist full of coupons in hand. If she has a specific meal plan in mind for any of the groceries she's purchased she tells me about it. Otherwise, it's open season on anything and everything. I like to reach into the freezer (or one of her shopping bags) and grab something, anything, and use whatever it is to plan a meal around. It's almost as much fun as planning a meal around left overs. it's also an excellent way to learn more about the versatility of all kinds of foods.
Before I head to the grocery store on monday morning ( my shopping for the week|) I will look thr what is in the freezer,have a rough plan for the week . I also tend to bulk cook and freeze so that its easier for me.But here is an example:
Monday - chilli ( from the freezer) need to make corn bread and salad( stuff for that)
Tue - Rice and lentils and a vegetable( which i decide at the grocery store looking at produce and the rest of the stuff is already in the pantry)
Wed - Soup and salad ( stuff needed for the soup and salad to be got)
etc....This works the best for me ,after all my permutations and combinations.
I dont think I can handle a chicken meal, a fish meal kind of planning. I will try keep it easy and cook two diff meats two vegi meals one leftovers and fix it yourself day and one day just open either for take out or last min planning. But my last minute meal will be a mix of whatever is there .
I definitely don't plan for a different meat each day, but I also don't like to eat the same thing four days in a row. I probably fall closest to the "buy whatever looks good/ is on sale" or the "plan around the produce from the market," although vegetables are versatile. I do sometimes try to think of a couple of things I can do with a package of meat so I can go grab whatever other ingredients I'll need. But I never meal plan more than a day or two in advance.
I buy various cuts of chicken, pork, fish, and beef based on what's on sale for multiple meals, and freeze them raw in meal size portions, without any thought to meal planning. Likewise, on a weekly basis I buy produce and staples largely as a function of what's on sale and/or for which I have coupons, stockpiling when the prices are good as to shelf-staple items. I generally do not meal plan any earlier than the night-before or morning of the meal, when I decide what meat to defrost and may at that time also decide how it will be prep'd and with what sides. But often I don't know until I'm on my way home from work exactly what the menu will be.
There are certain products that I buy regardless of price because they are staples that we use every week -- e.g., lettuce, cheese, carrots.
re: iL Divo
I describe my approach as Chopped (the FN tv show) without the weird ingredients. I have a well-stocked pantry and fridge, and wing it from there, based on about 30 different recipes that are part of my or my husband's stock repertoire. The only time I meal plan first is for guests or special meals.
I'm a planner - every weekend I sit down and plan out the menus for each day of the coming week. I put the main dish & sides in my calendar, along w/a reference to where I can find the recipe (cookbooks, on-line, pulled from a magazine, etc.). As I decide on a menu, I list the ingredients I need on the shopping list . . . then head to the store. When we're getting a CSA share (late fall and summer - early fall) I am more flexible - I always have chicken in the freezer, tofu in the fridge, beans in the cupboard and have a VERY extensively stocked pantry so that I can throw together most anything w/the veggies we receive (or w/minor modifications).
Hope this helps!
I'm very much an "on sale" guy and plan meals accordingly. This works well for produce in that you usually get what is in season and fresh. With meat and fish, it tends to be more random. I've started buying the family packs of meat or poultry and using what I need and freezing the rest for stew (not so with fish).
re: gourmaniac
Not sure why more people don't shop this way. With high prices and more and more budgeting, it makes sense to market where sales occuror shop sales.
Apples and pears are best priced in Fall.
Cherrys are plentiful in Spring.
Zucchini in summer as well as corn on the cob.
Fresh and reasonable.
re: iL Divo
I like to think it's better for the environment too compared to getting cherries in Feb from Chile. That said, I'm sure there are hidden costs and factors. If I really need out of season fruits/veggies, frozen usually works and have the advantage that they are picked when in season and abundant. I've noticed a slight seasonal trend to meat/fish e.g. swordfish in july, corned beef in March (in Boston at least), turkey in Nov-Dec.
re: gourmaniac
This is me. It feels like thowing money away to eat something when it isn't on sale, just because I want it- it will be on sale within the next 6 weeks, and I can wait.
The only exceptions are staples that I cannot be without (onions, olive oil, flour,) and I do still try and stock up when on sale.
re: gourmaniac
I shop sales and specials, too. The only things I buy whether on sale or not are basics like milk, eggs, flour, and sugar. I have a small chest freezer, so often I will stock up a little on whatever meats are on sale. A local butcher shop that sells locally raised pork and beef always has weekly specials on certain cuts, so I'll buy extra and freeze. The result is that I have a freezer full of meat options and a fairly well stocked - although small - pantry. All I have to buy is fruit, veggies, and dairy items. Most of our fruit and veggie purchases are in-season as the prices for those tend to be lower. Fruit more so than veggies. I think fruit just doesn't transport/store as well as things like lettuce, broccoli, onions, cabbage, etc.
I use your old method. What is at a good price and make it work throughout the week. To me that's more fun.
I definitely try to mix up the proteins and veggies and dried pulses.
Especially now with food prices going ever higher, I STRONGLY prefer and frequently recommend a meal plan based on carbs. Let me explain before people wig out. The price of flour, rice, pasta, bread, and grains is far less prone to fluctuation. It'll go steadily up but thanks (snort) to grain subsidies, it's not going to spike like meat and veggies, plus it's much more rare to find grains discounted *as much as* meats or veggies can be. Add to that the fact that, when grain-based stuff *does* go on sale, you can stock up because they're mostly shelf-stable.
Now. That does NOT mean that you plan meals with the grains/carbs as the focus of the meal, just that those are the constants, with veggies and meats being the changeable element of each dinner. So, for example, rice might be your carb component on Mondays. So you buy the ham that's on sale, and combine it with the black beans in your cupboard and the yummy greens from the farmers' market -- et voila, dinner. Then Tuesday you do pasta, Wednesday is quinoa, Thursday is pasta or potatoes, Friday is homemade pizza, or whatever.
This method, IME, gives you a ton of flexibility to buy what's on sale, in season, and/or really yummy-looking while still giving you a guideline for dinners each week.
re: LauraGrace
i kinda follow lauragrace...
i go thru the flyers for coupons and such...
have a basic idea of what meats/proteins are on sale..
but always buy the staple sides..like veggies,rice, pasta ...
but with a 3 yo i dont always stick to an exact plan..i learned to be flexible..
i may just wing it when shes not up for a full meal..
and we may just have a meal of cereal and fresh fruit...or yogurt..
like the time i asked her what do u want for dinner?
and out of the blue she says "garlic bread"!!!
re: LauraGrace
I like your method, it definitely makes me think about it a completely different way.
I am a planner - I decide on recipes (usually several vegetarian, and two different meats). I write down everything I need for the recipes in order by section of the store. I don't have a specific day planned for each meal, but do keep in mind that I better make the fish the first day and have more "shelf stable" at the end. I also like to plan for a mix of ethnicities throughout the week. To me that's more important that switching up what meats I use.
I buy meats when on sale, and freeze in meal sized portions. If there is a good sale on a large lamb or beef roast, I buy and cut in half for two dinners. I buy shell on, raw shrimp when on sale, so I always have about two ponds available. My pantry is well stocked with pasta, rice and grains ( bought on sale!). I visit a local farm to purchase vegatables and fruit every other week, and fill in with trips to the grocery store when items are on sale ( especially oranges and red grapes) I do not plan meals for a week- the only meal really planned is Sunday meals, as I have a houseful of company to feed most Sundays. I take out the meat or fish the day before I am using it. the pantry and vegetable make up the rest of my meals.
re: macca
Like to buy ground beef in those large flats. Come home rip them open then score in sections.
Individual portions for burgers, bigger potions for meatloaf, chili, stuffed peppers-cabbage, half portions for tacos, burritos or enchiladas. Seal a Meal each of them and freeze them. My husband can eat a hamburger patty and crispy cold iceburg lettuce every night and never tire...go figure.
I go to the farmer's market, buy whatever I think looks good and interesting, occassionally stop at grocery store for 'pantry items' (pasta, rice, etc). Then each meal, just sort of dig around in fridge and pantry for whatever I think might go together well and concoct something. Not a planner, not a recipe person. I seldom make a dish the same way twice.
I have a "write-on/wipe off" board on my countertop. Each week, before I go to the grocery store, I look at what's on sale, and then plan my menu for the week. I'll write down things like, "Monday - Pasta & Meatballs", "Tuesday - Chicken Fahita Salad", "Wednesday - soup night", etc. This way, I know what to make each night when I get home, I can plan my shopping for ingredients and my husband knows what NOT to have for lunch that day (to avoid any duplication between lunch and dinner). It's been working for 15 years for me! :-) If you come up with any ideas, please post them! :-)
re: cheflynnie
Great tip ChefLynnie
Again masha is most like I do it.
It's different depending on mood and task.
List = yes or no.
Sales are often the catalyst.
Needed ingredient I'll go for too or won't.
(If I think of something else to make instead).
Just depends.
When I'm well-organized, I head to the store with a list of meals/sides I'd like to make throughout the week. The list usually draws on items I already have in my pantry and freezer, along with anything in the fridge that needs using. Occasionally I'll buy all the ingredients I need to make a particular meal, but that often ends up being expensive and requires planning to use up the leftover ingredients.
Then, when I'm at the store, I pick up the usual staples (milk, bread, eggs, cheesesticks, whole fruit, carrots, celery, onions, garlic, etc.). If I see meat that is on a good sale or reduced price, I buy that, too.
I try not to overcomplicate things, and I like to keep my cupboards, pantry, and spice rack well stocked, so that if I want to make something on a whim, I have what I need to do so.
During the winter I plan the menu for Sun-Fri on Saturday and make the grocery list from there. I usually check the freezer and pantry first to see if I have some things to work around. Then I shop on Saturday or Sunday and usually get everything needed for the upcoming week and prep several nights worth of meals on Sunday. For Friday I plan for leftovers and Saturday is pizza night. I don't worry about a specific protein as we get enough with milk, cheese and other foods. The only land-meat we'll eat is chicken and that only sometimes. In the summer I plan around the CSA delivery and plan a trip to the fish monger on Saturday for dinner Sunday and Monday. This plan lets me come home and get a great dinner served in under an hour and I don't have those pesky after work stops for this or that.
Yes, sort of. Protein wise, most of the stuff I get is frozen from costco. As for the actual dish, I don't really plan that. I just get whatever produce looks good and go on from there. Grains, beans and other stuff I keep well-stocked, so the produce determines what's made. Get good ingredients and you'll end up with a good dish.
Course, I do sometimes run into the issue of having bought too much produce.
I'm definitely a planner. On Friday night and/or Saturday I make a list of the next week's menu. This way I know what I need to pull out of the freezer or put onto the shopping list to cook during the week. I like to have a menu set for at least Monday-Wednesday since, although I work full time, some of the days I work at home and I can get out to the store mid-week to get whatever else we might need for Thursday and Friday (some weeks we don't need anything).
Saturday nights (most) my husband and I go out, so kids have something from freezer/pantry. And Sunday nights we generally go out or have chinese food (which makes good leftovers of "chicken and rice" for my picky son!).
I am not very good about using coupons, but I am very good about buying things that are on sale when I am at the store. Some things I buy regardless of price. For example, grapes. My son will only eat grapes, apples, bananas and strawberries in the way of fruit. So even when grapes get expensive, we always have some on hand.
We start at the farmer's market. We will usually pick up at least one bean/tofu/fish/clam etc. item that is cetnral protein for the dish. That morning, I also check the freezer to see what goodies from the lamb share, or pig quarter are left or any meat from the last week and start some beans soaking. When I get back from the market, I plan for the week and run to Whole Foods while the kids nap. If I have time, I also stop at the good butcher that carries good fish.
Regardless of what we cook for dinner, I always make some sort of kid friendly beany/ veggie soupy thing with a bit of meat and whole wheat pasta for the kid's lunches during the week.
Usually there is a quick trip to Trader Joes during the week for TJ things and one midweek to WF for dairy.
I start at the Farmer's Market in summer/fall, and buy what produce and meats/fish look good. From there I decide what to make and augment with trips to the grocery store if needed. When the Farmer's Market is sparse, I make a plan each week for what to make, make a list, and shop from the list. I try to mix it up between dishes that are in our regular rotation, and new recipes I want to try. If there are good sales, I make changes on the fly in the store, but I like to go in with an idea of what I want to make that week or I get overwhelmed and wind up with a bunch of random stuff that doesn't work together. I do try to mix up the proteins, but will do multiple chicken or pork or seafood dishes in a week if that's what I feel like making.
Generally we just go shopping. Starting at the veg dept. we get veg that looks good, then bakery for bread and dessert.....We both have a sweet tooth. then deli, dairy....basically we walk around with no plan until we (actually me I do most of the cooking) get ingredients then go from there. as long as there is dessert Dinner will be good.
I write small, so I take a post-it-note pad, remove the tan backing, and place one of the pages onto the back so that the two sticky sides stick together. On that side, I make my list, writing the grocery items on the left, drug store items in the middle, and Trader Joe stuff on the right. Then I turn it over and list what is on sale at the 2 different megamarts according to the weekly flyers I get in the mail (both may be having a sale on ribeye, but one will sell it for 3.99/lb and the other will have it at 4.99/lb.) Then I underline what I NEED to get on these lists.
I also take mental note of how the weather looks for the week: will it be warm enough to have entree salads, or will it be cold, causing everyone to prefer comfort food like stew or lasagne?
Then I take a look at the schedule; Dad's visiting on Friday, so we'll be going out for dinner, L has soccer practice Wed, so pizza or leftovers that night, etc. Then I use a small notebook to make a rough plan of what we'll have that week, based on all the above, and what I have on hand.
We're a small family, so while I stock up on paper towels, canned foods and meats when they're on sale (we have a second freezer with a running list of the meat I have in there), the essential perishables -milk, eggs, bread, cheddar, parmesan (Trader Joe's)- I don't bother looking for sales; I just get them when I need them.
As for the meals themselves: I generally try to not have more than one red-meat meal a week (or I'll have the second red meat meal just have some red meat, rather than be concentrating on the red meat...example: one day, roast beef, potatoes, salad or broccoli; the next day, veggie soup with cubed beef added, crusty bread). On the other hand, I'll do more veggie-based meals in a week.
My lifesavers are meals that include protein, veggies and starches in one dish: stir-fries, grilled veggies with leftover meat over pasta, etc. Also buy Cornish game hens and put them in the freezer: they roast much quicker than whole chickens, you don't have bags of gizzards to deal with, and the carcasses fit nicely in a pot to make stock. Oh, and you can add all SORTS of things to mac and cheese: sauteed ground beef, peas, flash-boiled broccoli, sauteed mushrooms, chopped sun-dried tomatoes & spinach, sliced sausage of any kind, etc. (use smoked gouda for more adult yumminess)
And be somewhat flexible, too! Who says you can't have a spinach omelet for dinner?
My grocery shopping is a mess, but it works for me. Once a month we go to New York to visit my family (about a 3.5 hour drive). I bring a large cooler and stock up on a lot of my meat from the butcher shop I've been shopping at my whole life, as well as cases of crushed tomatoes and tomato paste, ravioli, delicious fresh mozzarella and other goodies that aren't readily available in Washington DC (yes, I know you can buy crushed tomatoes, but I am really particular about the brand, which I can not find down here).
I buy various cuts of meat, but meal plan to the point where I know if I need a "specialty" cut, like osso buco, for example. If I know I'm going to be making it that month, I'll buy it, along with veal cutlets, chicken cutlets, steak, etc. (I have a deep freezer at home)
At home, I mostly shop at Trader Joe's for things like yogurt, milk, eggs, crackers, etc, and supplement that with trips to the local food co-op for produce and bulk stuff. In the summer I shop at farmer's markets a lot, and we also go fruit/vegetable picking.
As far as meal planning, I make very detailed lists for the week ahead, along with what ingrediants I need to buy, the recipe if needed, etc. However, I must admit, I stray from the list often, based on whims (for example, last night was supposed to be chicken marsala, but my partner brought home delicious crusty bread that the bread delivery guy she is friends with gave her. So we stopped by the cheese shop, picked up a few different kinds along with some mango chutney, and enjoyed that with a nice salad)
we decide how many protein dinners we'll have in the week, and then pick out what looks best according to how much we need. after we pick out the protein, then we go to the produce section to shape the dinners and pair vegetables with the different proteins.
I go to the farmer's market in seasons when there's a selection, to Whole Foods for most of my items, and TJ's for certain specialty items.
I have a routine in my whole foods. And it is possible to shop there and not spend more than at other stores. I start in the produce section and see what looks good, winding my way to pick up the fresh pasta, cheese if I need it (I always have parmigiano reggiano and locatelli romano in the fridge in plastic bags). maybe a cheese and a pate slice for snacking.
I see how the fish looks, if there's anything on sale I might get a little more than enough for one meal so that I have some to bring for lunch. At work I don't care if it's re-heated fish, as long as it is decent I eat it.
I then try to see how I'm feeling about meats. I usually buy a total of 3 animal proteins including the fish. Sometimes 2. I have those flash frozen chicken breasts in the freezer but I prefer fresh meat. On the other hand I never know how much meat I will really want during the week. Before you think I'm totally capricious, while this is true, I also have a 2yo, work full time, and have a husband who works out of state.
Anyhow, I might buy a whole chicken which comes sealed, and this is convenient so that I can cook it later in the week. I also buy either lamb or ground beef. Rarely chicken cutlets, or thighs or steak.
We buy good quality dairy, butter, yoghurt, eggs. I make all of my daughter's oatmeal from scratch (really no work and then I keep it in the fridge for the week).
Once in a while we go to Costco and stock up on paper goods and the big 10lb bag of mixed frozen berries, cases of canned beans, and ketchup.
So basically I just over-fill my fridge and pantry(the pantry especially, I do try to empty the fridge with cooking) and I see what I'm in the mood for and have time to cook. I try to give myself enough options, because I may or may not feel like eating meat, like cooking a meal ahead, etc.
I used to plan everything on the weekend but I ended up with too much food actually, especially with dh not here and it just took up too much time on the weekend because I would end up cooking more elaborately.
Oh and my meals for the week, mostly from whole foods, comes to about $100. I basically have the prices of all items from all stores around here memorized.
We grocery shop for the staples (pastas, rice, etc) but we buy our meats at different places. We have a neighbor who owns an organic Black Angus farm so we buy a side of beef from them once a year and freeze it. Anytime we want to have beef, I just defrost it a day or so before I need it. I also go to a monthly food auction (no, I am not making that up) and so I buy all other meats (pork, chicken, occasionally lamb) from the people at the auction who butcher their own meat and I freeze it. Other than that, I do buy fruits and veggies at the grocery store in the winter but in the summer (if we ever have one here in Maryland this year) I pick from the garden. If I don't grow it then I ride the nine miles to my parents and pick from their garden and if they don't have it, I'll go to a neighbor, or a local farmer will sell it at our local auction and I'll pick it up there. I also occasionally go to Farmer's Markets (our big one starts this Sunday! YAY!) and buy stuff there.
I keep a range of frozen protein, and buy what's on sale fresh. If the fresh stuff has enough diversity of protein, then I just cook up whatever using that. If the fresh stuff doesn't have enough diversity, then I defrost something to supplement.
Veggies are from the farmer's market, so whatever's in season (and typically, cheaper).
I live alone and I'm a vegetarian, so my priorities are probably totally different than yours. I ALWAYS cook once on the weekend for the upcoming week of work lunches. This means I go to the grocery store with a list of things I will need for that meal. I usually also have a list of things I want to eat for dinner, but this is more flexible. I always try to stick to the outside "aisles" of the store and really only venture "inland" for things like canned tomatoes and dried beans. I also try to avoid using a shopping cart, as I buy less when I have to fit it in a basket!
I usually buy bulk meats at Costco, divide it up for single meals and restock as needed. I can eat my weight in fruit, so usually get that if it looks good and whatever veg I think I can go through in a week. Except for Sundays - I can't plan anything because if I don't feel like eating it, I'm not going to cook it, therefore it will be wasted. Second stop is the grocery store for those staples that I can't use enough of to warrant bulk packaging. the Farmer's Market for me is an "event" and I am terrible about buying too much, so I proceed with caution. Quick stops on the way home from work for anything I need for that night. If I'm too lazy for that - it's eggs or oatmeal for dinner if no leftovers are hanging around.
It's probably the German (or European) in me, but I pretty much shop for groceries every day. By the time I get to the store - Wegmans, in this case - or the farmer's market, I generally have an idea for dinner already, and will buy what I need for that. If those ingredients aren't around or something else strikes my fancy, my dinner plans might change. I'm pretty flexible like that.
I never shop groceries for a whole week ahead, but I really tend to mix up my "proteins", vegetables, etc., otherwise I'd get bored.
I buy the majority of my meat and all of my eggs from my co-op, produce from my local independent market, and staples like frozen veggies from a regular supermarket. I have a chest freezer so I can stock up and go a couple weeks without shopping if necessary. Our meals are always meat and veggies.
I like to rotate protein sources, but by and large I only buy meat the day I plan to cook it - the main exception being for major dinner parties, where I tend to shop the day before to make sure I can get the cut and quality I need for the menu I have in mind.
I'm in the city and there's a good supermarket a few doors down from the gym I go to most days after work - both just ten minutes walk from my house (and I work from a home office).
For daily dinners I just pop in after my workout and see what looks good and/or is on sale. I've got a vast repertoire of "on the table in under an hour" meals, and tend to save the braising and other slow recipes for the weekends.
re: Billy33
As so many have said, when I'm at my best I'm very organized. I have used various computerized cooking databases for many years. Now I use something call Now Your Cooking. I have various cookbooks within the database but I'll plan from first from either the group of favorites or from the TRIED list. I also have a collection labelled TRY SOON. I look at the calendar--how much time will I have, are we going out etc.--then I check the refrigerator. I keep a stocked pantry so I check it and the freezer to see what do I want to be sure is used soon. The recipes I choose will create a shopping list. i will also have a menu plan that is always available for me to check. I check off things I already have and plan my shopping from that. I have a lovely set of cookbooks that I rarely use anymore. I prefer the farmer's market when possible, but I also use the luxury of Fresh Direct here in NYC.
I'm bad about planning quick/easy meals and always have been so dinner time in my house is a roving target. I think it was better, had to be, when I had little children.
I am a vegetarian, and I find that makes it much easier to shop as most veg proteins have a much longer shelf life than meat. I always keep a large selection of beans and lentils on hand, keep tempeh in the fridge and freezer and some tofu in the fridge. The only thing I need to buy to keep things rotating are vegetables and in that case I just buy whatever looks good/fresh/in season or I've been craving. I shop often and usually with specfic meals in mind but do that at the market.
The stock-up shop is more for breakfast when I get yogurt, juice, fruit, frozen fruit, bread, honey, peanut butter, that stuff. We are only two people and don't have kids so shopping often is not an inconvenience.
This must sound completely disorganized and I realize that I'm wasting money, but I shop every day for what I would like for lunch and dinner.Things I always keep in the house are rice and pasta, cheese and butter, and I have a well stocked spice cabinet. But I have no way of knowing what I will be hungry for on any given day until that day is there. It's fine for me as my grocery store is 5 minutes away. And it's particularly important in my case that all my meals are really appealing as I've dealt with some appetite loss due to a medication I need to take.
And I just enjoy going to the store :) It's a part of my day.
re: alliegator
I'm just like you. I have no idea what I want to eat until the very day I'm cooking. We get seasonal fruit and veg delivered as well as some meat and staples such as bread milk and eggs, so I can always pull a meal together if need be. I live so close to the shop and am such a disorganised person that shopping most days is the only way I can make it work.
Every Friday or Saturday I sit down with a notebook and list a bunch of foods I would like to make for the week. I then pencil in all the days where I already have meal commitments. From there I slot in the meal ideas that I have in ways that make sense. For example I like cooking things early in the week that will provide leftovers for upcoming lunches. On Fridays I'm not concerned with having leftovers.
I like to have variety in my proteins but it isn't a goal necessarily. My body will automatically veto a 5-night beef run or something so I usually end up with a vegetarian nights, a seafood night or two and then maybe chicken, beef or pork.
I always go to the store with a list grouped by ingredients for each meal that way if I don't get a particular ingredient that is crucial for a certain meal I can easily identify the rest of the ingredients for that particular dish and know not to buy them.
re: wontonfm
just worked with a vegan a week or so ago, a new lady, I didn't know her.
anyway, she made quite a bit of sense about the choices you can have eating vegan.
although I like some meat/poultry/fish proteins quite a bit, sometimes it's just
a good feeling in my stomach to have fruits and vegs. I honestly crave green foods.
so my body veto's too :)
re: YAYME
I can definitely see getting several meals from a chicken. We don't eat a lot of protein at one sitting, so for the four of us, I might serve a roasted chicken one night, use the leftover meat with some veggies to make a chicken salad, and then use the bones in a soup that is mostly veggies.
re: YAYME
Whole chickens are awesome. My husband and I ate 4 dinners out of the last chicken I made, and I save the backbones and necks from each chicken in a gallon freezer bag. When it's full, I make stock in the crockpot. If I cut the whole chicken into separate pieces, then I usually cut the breast meat off the ribs and save the whole carcass, plus neck and wings but minus the legs, in the freezer for stock.
Like masha upstream, I also take a Chopped approach to meals, so I buy whatever proteins look good and are reasonably priced or on sale (and I do try every week to get some poultry, some red meat, something from the sea), and go nuts on produce. And then I decide day to day what I'm going to make for dinner based on what I've got.
Like many here I'm driven by what looks good, what's on sale and what I need. I don't plan menus in advance. Menu items are most often thought up as I walk through the produce and meat section of the market but then all can change once I get home. I currently have a side of salmon that was on sale that has been brined and is drying and is ready to smoke. A whole chicken is sitting in the fridge as well and a large primal beef shoulder in cryo is also tucked in the fridge and will make some really good pulled BBQ beef in the near future. All items looked good and were on sale or I had some in store coupon for X off if you spend Z.
very different system of shopping here, mainly because I live in a small city and transport myself and whatever I'm carrying by bike only.
My husband shops for the basics twice a week - joghurt, milk, juice, cleaning products, TP, granola, mineral water, wine and beer. Then I shop on a daily basis for whatever I'm cooking for dinner that night. It usually means a brief stop at the grocery store on the way home for fresh vegetables, meat, fish or chicken (allthough we often eat vegetarian dinners).
I start thinking about what I feel like cooking and eating when I get on my bike, and after 10 minutes when I get to the grocery store I know what's for dinner (combining, in my head, things that I still have in the fridge with stuff I have to buy).
During the school year, I am a huge menu planner. I have 3 kids who are all really busy with activities and without a meal plan, we would never eat. I meal plan on Sunday or Monday and shop on one of those days too. I have a master calendar on Outlook for the whole family and I include each day's meals on that calendar. I also have the recipe location in the details of Outlook so I can easily pull up my recipe.
I do vary what we eat during the week by both protein source and cuisune (italian, asian etc).
Once a month/everyother month make a trip to Costco for my proteins (chicken, salmon) to stick in the freezer. Weekly I check the ads for good sales on meat to supplement what is in the freezer. I try to plan my meals for the week, but I tend to wait at see what is a good price. It gets tiresome trying to plan ever week.
I do keep a list on the fridge so I know what needs to be replaced. My weekly budget for shopping for the two of us is $60 (including paper goods, cat food, etc.). So I tend to start @ Russo's (small local market) to buy my fresh produce. Then Shaws (larger change) or Market Basket (another chain) for staples and sales items. And then if I have anything left over (or if the sales are good) I head to Whole foods. I'm luckily enough to have plenty of options of where to shop w/in walking distance so if I forget a critical ingredient (and I have the $$ to buy it) it is not a big hassle to make multiple trips.
I have three kinds of grocery runs I do. There's the monthly "everything" run (that includes a caramel latte to enhance the "shopping experience") where I get soap and condiments and whatever items that only loosely count as "food." To me, cinnamon and mustard aren't part of the "food" category...chicken, broccoli and cheese are foods (it makes sense to me!) Then there are my weekly perishable ingredient runs. That's where I get the chicken, broccoli and cheese so that I get the freshest products. In those runs I'll tactically buy super deals (like $0.79/lb chicken) but other wise it's only enough food for the week. The last run is the random OH **** I need capers, one fig and a small bag of corn nuts.
One strategic run per month, four tactical runs and emergency runs as necessary. Yes I think like this. No, no one else understands.


text: The Orange County Human Relations Commission cordially invites you to attend a presentation and discussion of the film "Race: The Power of an Illusion." This is a three-part series that challenges our perspective on the genetics of our racial heritage, addresses the root of racial prejudices, and reveals the social construct of race with regard to proportional wealth and power. The presentations will be on the following Saturdays from 2:00 p.m. – 4:30 p.m. at the Orange County Main Library in Hillsborough, NC: October 12, October 19 and October 26th. The event and parking is free.

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In addition to Macy's in the Lenox and Perimeter malls, Macy's units are set to close in early April in downtown Atlanta and at Cumberland, Southlake and Gwinnett Place shopping centers. Macy's downtown store on Peachtree Street will close. It was the only department store left in downtown Atlanta, and originally was a Davison's, built in 1910.
Macy's in Town Center at Cobb will close, but one floor will be converted to a Rich's-Macy's furniture gallery that will reopen in the fall. The other floor will be leased or sold for retail use.
Stores becoming Rich's-Macy's are the Macy's at Northlake, as well as Rich's in Atlanta; Birmingham, Ala.; Athens, Augusta, Columbus, Macon and Savannah, Ga., and Columbia and Greenville, S.C.
The two Bloomingdale's stores are expected to hire about 500 employees, and the furniture gallery about 25, though 1,500 store-level positions will be lost through the Macy's closings. Affected employees will be given preference in filling any open positions at Rich's-Macy's, as well as in interviewing at Bloomingdale's.
Overall, the RLG division operates 77 stores and employs more than 16,500 people in Alabama, Georgia, South Carolina, Tennessee, Ohio, Kentucky, Indiana, Pennsylvania and West Virginia. Rich's store and division employees will not be affected by the changes.
Outside the Atlanta market, Federated will close four other stores, for a total of 11 closings nationally this year. Those closings are Lazarus stores at College Mall in Bloomington, Ind., and Lafayette Square in Indianapolis, a Goldsmith's at Raleigh Springs in Memphis, and Macy's in South Brunswick, N.J. This will lead to a net reduction of approximately $100 million in revenues, after the opening of the two Bloomingdale's. The impact on operating income resulting from the consolidation and store closings is expected to be minimal before one-time costs once the Bloomingdale's stores open.


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Helen Mirren and Om Puri duke it out over coq au vin and tandoori chicken
If Old Country Buffet ever had grace, it certainly fell from it by the mid-2000s. The restaurant struggled on quality control, competition from other buffets, and a changing dining mentality that didn't always prioritize all-you-can-eat ribs over the taste and flavor of said ribs.Then in early 2013, ... More >>
Film lovers are in for a gastronomical treat this weekend as the Food & Wine Film Festival kicks off at St. Anthony Main Theatre. Over the next four days, foodie film classics such as Babette's Feast and the family-friendly Ratatouille will be shown alongside newcomers like Dead Sushi and indie ... More >>
This week we're profiling pastry guru John Kraus of Patisserie 46. In part 1, we met the chef and his wife (who opened their dream bakery in 2010), and were treated to a behind-the-scenes account of Kraus's win at the Food Network Chocolate Challenge. Now we jump to the early stages of his career, ... More >>
Christine ChovanChef Don Saunders of In Season restaurantToday we continue our talk with Don Saunders, chef of the new In Season restaurant in south Minneapolis. (Here's part 1 of the interview.) Saunders, who first entered the Twin Cities restaurant scene as a server, tells us about a clums ... More >>
Woodman and Russo trade blows in the blogosphere.Usually chefs criticize each other's work in private and leave restaurant critics to do the public skewering. But with the rise in chefs taking part in social media, it was only a matter of time before they started slinging serious mud at each ... More >>
After six stormy years, Gurban is given the boot
What to do for the next 5 days, besides eat turkey...
Andrew Zimmern predicts better days ahead for the local restaurant scene.
Heidi's new sous chef David Vlach chats with Hot Dish.
Why do we stay?


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I had take out at the new Pepes on Saturday night
Ok...I will be objective...The new Pepes in Manchester on Saturday.
I called for take out at 5:45 and was told my pizza would be ready at 8:45...Ok...it was 9:15 but who is counting after 3 hours...apparently they only take 3 pizzas every fifteen minutes for takeout...
I apreciate the casual slicing technique but the poor girl handling my pie looked like she had never cut a pizza before...and they need to get some bigger pizza wheels.
The pizza...which is what it is all about...
Way too much cheese...truned the dough gooey...did not spread out and allow the pie to cook.
Dough was salty...or it might have been the crust..but definitely heavy handed.
I think the best descriotion by my friends was..."This isn;t what Pepes makes in New haven...I had to agree.
So...probably still getting their feet wet...
Petty stuff I know...but had to add...
I expected a little more atmoshphere...what works in New Haven and is 80 years old just looks cold and sparce in a prefab mall building...
It will be interesting to see if the folks in the noirth accept the charred edges and looong waits...alot of evil looking people ...no line to speak of...
re: RC51Mike
My previous posts about the inflated reputation of New Have Pizza has been met with derision and blind, lemming like dedication by those who really know so little about cooking but are drawn to Wooster St partly because the pizza can be good...but also because it is "cool" and trendy and they can tell their friends how they would never let themselves eat anything less ...I guess Sally';s is slumming to some of them.
However to accomodate what can be a good experience when you are in the original location...but try and carry that quality fifty miles north and expect the ambiance and history to translate did not work for me on Saturday.
Even at the original...the pepperoni is not cut into cubes like the ones I had on Saturday...they should have served toothpicks with a cube of cheddar with the pie...it was like an hor d' oeuvre...basic culinary knowledge and every Italian cook who ever picked up a knife knows there are some things that are just blatantly wrong...and slicing any kind of sausage into a cube so fat is one of those things.
It just bleeds red pork grease all over everything and when the cheese is layered on like a quilt on a cold winter night...the combination is a slippery disaster.
Watching two amateur pizza makers (I felt for them) squeeze the "thawed from a frozen block", water saturated spinach and neon colored broccoli bits...when I know Mulberry Street across town makes theirs with fresh, local products...and can deliver 10 pizzas to go in 45 minutes just adds fuel to my fire about the entire event.
I guess we'll see...it's like going to Disney...at some point almost everyone knows the new experience is just plywod and paint...with a very big bank account waiting to be filled when it's all over.
I wonder if Joe Pepe... whose famous black and white picture hangs in the bland and boring dining room...is turning over in his grave as his relatives, lawyers, bankers and friends take what was a noble instutution and turn it into another processed dough ball..... Little Ceasars, Pizza Hut, Papa Ginos...take your pick...Joe Pepe is now a chain and they will make decisions about quality, cost and service. Greed and common sense will be used to validate the decisions...and both perspectives are legitimate business strategies despite what you may think of the first one ...but they will ultimatley be just like the others...
I hope I am wrong about all of this...but I'm calling today about a franchise packet... I want the concession at the Civic Center.
(We'll replace the coal fired oven with one of those convection pass through jobs...no one will notice as long as the name on the box is Joe Pepe)
Indeed, 3 hours is ridiculous. Given the chain saturation of that area, and a crowd that would demand relative promptness, I think most will scoff at the idea. I have had quite good pizza from the moderately new Paradise Pizza, on Broad Street next to Meineke. Thin crust, no charring. I think I'll stick to that for now.
I can add my experince from last Sunday night - I ate by myself in the restaurant and ordered one small pizza - bacon, onoins, mozzarella. After 50 minutes it arrived - it was not new haven pizza as I know it - crust too thick, no char. I will stick to Pure Pizza in Berlin which is closer to the Wooster St. style I was looking for.
re: Enfielder
I stopped at Pure...a bunch of strippers came in from next door...once this gets out it should be popular...but families might baulk.
I think Hosmer Mountain soda is better.
I talked to the guys running it...the pizza guy was at Pepes for 23 years and they asked him to help open the new one in Manchester and he said after all he did for the one in Norwalk he got short changed...so he quit...on a mission from God to beat pepes...only issue...way way down on the Tpke...almost Meriden.
Good cheese pie...not charred either...but tasty
re: sodagirl
Was there supposed to be one in Norwalk or are you talking about Fairfield?
We've been to Pepe's in NH many many times in the 36 years we've lived in the Hartford area (most recently a few weeks ago) and must offer a contrary opinion about the new operation in Manchester. We went last evening and sat down at about 4:50PM - one of the last tables seated before the 'Wait to be seated' sign went up.
We also were not sure what to expect about the 'atmosphere,' thinking maybe a few additional items might appear on the menu like, for example, at Modern. We haven't been to the Fairfield location, but assuming they did not try something new there, then given the apparent success of that location, the Pepe's format travelled well going to the west of NH and should be replicated in Manchester. If Fairfield did try something different, experience there then told them to revert to the tried and true. It certainly isn't a knock-out attractive restaurant, but, hey, it's a pizza place.
We ordered our benchmarking pizza, red pie w/ mootz, pepperoni, and sausage (agreeably not particularly inventive but basic) and were very pleased with what we were served. It wasn't quite Wooster St but was very close - I guess that all the things that Sodagirl didn't like, e.g., salty crust, 'casual' slicing, and too much cheese leading to 'gooey dough' are to us the hallmark of a Pepe's pizza, including the charred crust. We loved it and living in Glastonbury are glad to be able to visit Pepe's on a much more regular basis.
As to the wait for take-out: you apparently were told up front the wait was 3 hours and found it to be 3.5 hours. That's a 16% increase in wait time. When I order out, I usually get a time of 25 or 30 minutes, 16% of which is 4-5 minutes and I don't think you would complain about that (maybe you would). certainly 3 hours is a long time; I have no idea of wait times in NH. If thisdoesn't work in Manchester they need to alter their business plan. I will say that in the hour or so we were there yesterday, observing from booth #1 with a clear view of the oven and takeout counter, that they were delivering many more takeouts than 3 per quarter-hour. I don't know how many tables they have there, there were 6 in the entrance area and more along the right side of the building, so maybe 25 - 30 at the most. Assuming that a table turns in 60 minutes (our experience last night), that's a requirement for 30 pizzas an hour. I timed them at about 5:00 for 10-15 minutes and they seemed to be doing about a pizza a minute (about the same as the rate I've observed at Wooster St on a Saturday at noon). That translates into 7.5 pizzas available for takeout every 15 minutes. If they are not delivering that rate, they are not maximizing their capacity. In the time we were there, I'd estimate the ratio of takeout to eat in at 1:1.
They have been open for 2 weeks plus a day or so. Its asking alot of any restaurant to be at their best in this period of time. The market will determine whether they have a viable business or not. We hope they do.
re: 02sbxstr
My sister in law lives in norwalk ...she goes to the Pepes in Fairfield...my fault for getting the town wrong...I know where it is...but then everything past Bridgeport is really NY...
The saltiness, thickness of the dough, and the load of cheese are not hallmarks of Pepes...it was far and away from the many many, many pizzas I've had in NH that it indicated they are not at the top of their game yet...and as I also inicated...I also hope they are successful...
The charred crust is a hallmark...it is a learned trait for the customer...but the only way to ensure all three components of the pie are cooked correctly it has to happen...
On the gooey dough...this is a problem that every pizza shop deals with
The heat passes thru the dough which then reduces the raw tomato sauce to a concentrated state...and then cooks the cheese which if it is applied in the right amount cookis quickly and spreads out into a lattice...it has many little pin holes and turns slightly orange if done right...the ratio of dough to sauce to cheese is critical.
If the ratio is off the heat is trapped by the cheese and makes the dough gooey...cheap cheese also will not spread correctly...(something that Pure Pizza may be saving money on...from what I have experienced)
In regards to the wait...I looked at the take out sheet on the counter and for a Friday and Saturday they only take a minimal number of take out orders...according to what was written it was about three pies every fifteen minutes...trust me...25 or 30 minutes is alot longer than 4 to 5 minutes...not sure if your analogy makes sense...I am glad they don't use this formula in an emergency room for someone having a heart attack...but I am impressed with your math skill :)
Wooster St on a Saturday ( are you referring to WSP in Manchester or the Pepes location in NH?...this can get confusing...my observations indicate the oven is not at capacity...and after seeing the peel man wipe out a whole tray of glasses and bonk two folks on the noggin with the handle... I will stop complaining about the wait...at least there is entertainment...it will take some time..because...I am the forst to tell people...pizza making is not easy,,, nit is a learned and practiced skill and the reason so many pizza shops make poor products is because they don't realize this fact.
We shall see...
Wow - and that was what night?
Friends, hubby and I were there on Thursday night - and the pies are MUCH better than in New Haven - but then, we like our pies well done, and all of us agreed that it's just way better than NH site. I don't like the pie in NH - too greasy, and not done enough. Seems like they rush through so many orders that they don't take the time to prepare them correctly.
Seems to me that they tried to duplicate the NH site as accurately as possible - worked for us.
Didn't see any evil looking people there either.
You may want to try them on another night. Or maybe, as you mentioned, you're just too petty.
re: hurc81
not petty at all...I know pizzas...the evil looking people were all standing around waiting for theirs...you can chalk it up to a bad night...alot of businesses use this as an excuse...so I guess I deserve a discount?
I have to believe that this is the first time someone is saying the pizzas at Pepes in NH are undercooked and greasy...sounds like it has not been a good experience...just what I have been saying all along...it is inconsistent and has been...
maybe you should ask for a discount as well...what would you do if this was a flat screen TV and it was just a little broken...it is time for retsurants to be judged in the same manner as all other businesses...
my pizzas the other night took 3.5 hours to make... were salty, greasy, thick crusted and chopped up into little pieces...it was not pretty, cost $36 and should not have been sold in that conndition.
wake up
I have been going to New Haven for pizza since I was a child, I am now 42.
I have worked in a pizza restaurant and I also consider myself to be a bit of an expert in "New Haven Pie".
It is a generally agreed consensus that as Frank (not Joe) Pepe's in New Haven has become more of a tourist spot that they have skimped on the cooking time of their pies.
To call a New Haven Pepe's pie "undercooked" is a common complaint that is not out of line or unheard of.
That being said.
I HIGHLY, I repeat HIGHLY recommend the Manchester Pepe's.
Just as the Frank Pepe's staff makes an effort to do their pies correctly for the Pepe's Faithful and not the Tourists at their neighboring location, "The Spot", so too at their Manchester location.
I went last Thursday night.
Out of the many pies we ordered one of them was pepperoni and the pepperoni was sliced, not chunked.
I not only give it my highest New Haven Pie rating but also PREFER it to the New Haven Pepe's establishment, even "The Spot".
In order to convince the Pepe's Faithful that they're getting "The Real Deal", Pepe's is making a real effort.
I asked strangers going in (all friendly, mind you, not an evil looking face in sight) if the pie measured up, and they, to a one, said that they went in highly skeptical and left convinced.
I, personally, have not tasted a Pepe's pie this good since I was a kid.
Give it another try, sodagirl, maybe they had a staff problem that night,
or perhaps you just don't like New Haven pie, and if that's the case, not everything's for everyone.
re: WannaBeFoodCritic
Had lunch there today, I just don't get it. The pizza was very greasy and messy to eat and the napkins they provide were next to useless. Ordering a soft drink was very confusing (some drinks in a pitcher, some in a liter bottle). And the men's room didn't have paper towels to help in the clean up effort after eating. This restaurant didn't seem to be very user friendly. I've haven't eaten at the NH location (although I considered standing in line once), I think there is better pizza in the area, I'm not a hater, everyone is entitled to there preferences, but I don't get it.
re: aac610
at least this thread has some character...I appologize for calling it Joe Pepes...it is Frank...I keep doing this...probably too much pizza.
I hope everyone has a great Columbus day celebrating all that is Italian.
re: aac610
I haven't been to the Manchester location, but the small drink glass issue exists at both the New Haven and Fairfield locations. My advice: get the bottle of birch beer. You don't have to worry about refills, and it tastes great.
re: Kellysmith22
I don't think it is technically accurate to say they "franchised". Rather, they "expanded". The guy running the Manchester place is a family member that has been invovled with the New Haven location for years. It's not like they sold the naming rights to an independent owner.
i'm wondering if these people who are bashing the new pepe's either:
1) have never eaten new haven style pizza and are discovering the style isn't for them
2) remember how good pepe's used to be, and are comparing it to the old pepe's and not the undercooked EH that new haven pepe's is turning out now
3) are comparing it to sally's, the greatness of which pepe's will never achieve.
i gotta get there to try it out.


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INDIANAPOLIS – The leader of the Indiana House is hesitant about the chances of the legislature approving a major overhaul of state casino regulations and taxes aimed at helping them against growing competition from surrounding states.
The state Senate is considering a bill that would allow Indiana's 10 riverboat casinos to move inland to adjacent property and permit live table games at the two horse track casinos.
A version approved by the Senate Appropriations Committee on Thursday would also cut millions of dollars in casino taxes – and would reduce by about $40 million a year the amount counties with riverboat casinos would receive in tax revenue.
If the bill clears the Senate, it faces another possible makeover in the House.
Republican House Speaker Brian Bosma said he thinks allowing more inland casinos will have a very rough time passing the House.
There may be some alteration in the tax structure, or items that are axed, Bosma said. I see that, I see that problem.
Changes to the bill proposed by Appropriations Committee Chairman Luke Kenley, R-Noblesville, to reduce the state tax revenue losses include scaling back a 2002 agreement with the riverboat communities that capped how much casino revenue they would receive but guaranteed them at least how much they received that year.
Counting on money
Kenley said that because casino activity has declined in the past decade it was time to end a deal that cost the state about $40 million last year.
He said he was asking those cities and counties to just share in the fact that the activity isn't there anymore.
Officials from counties along the Ohio River and Lake Michigan with riverboat casinos plan on fighting cuts to the tax distribution.
In southeastern Indiana's Ohio County, the Rising Star casino has given the community a huge boost since opening in 1996, County Councilman Dillon Dorrell said.
That money is extremely important, Dorrell told the Indianapolis Star. We were one of the early counties that got the riverboat. We had absolutely nothing. Now, we have spent the money wisely for capital improvements – and all these years into it, we need funding to maintain the services that the boat requires. That just doesn't go away.
Sen. Earline Rogers, D-Gary, said Gary could lose $5 million a year in revenue from the Majestic Star casinos and that the city needs the money to maintain services.
Rogers said legislators need to remember that the riverboat communities are the ones that pushed for years to start the casinos that generate about $600 million in annual tax revenue for the state.
I don't see why those dollars have to be taken from the individual communities where these boats are docked, Rogers said.
The debate over casino changes comes as the state is anticipating a 15 percent drop in casino tax collections during the coming years – from $614 million last year to about $520 million for the 2015 budget year. State officials blame the decline in part on new casinos in Ohio, Michigan and Illinois taking business away from the Indiana sites.
The House speaker, however, doesn't seem poised to deal a much better hand to the casino operators.
I don't see this being the year to all of a sudden do an about-face on some of our standardized provisions for gaming, some of our regulation for gaming, Bosma said. Doesn't mean we're not hoping for some discussion. But this isn't a watershed year for gaming expansion.


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Daniel Silverstain's atelier is in a nondescript midtown building near the Fashion Institute of Technology. Disgruntled office workers waited alongside photographers, bloggers and stylists as the event staff scrolled through the guest list on their iPads. "Just let them up first," one of them told t ... More >>
When I started my column in the mid 1980s, I went overboard to try to be bratty and make waves, until quickly changing my tone and aiming mudballs only at the truly deserving. Well, two of my early victims were Juliet Mills and Maxwell Caulfied, who were extremely visible together as a couple at ma ... More >>
At last night's hilarious Assdance awards (for outrageous short films) at Bowery Poetry Club, Janeane Garofalo took the stage to present an honor for Best Overacting By A Female Lead. She told the crowd: "Think Elizabeth Berkley. "Or Jennifer Lopez when she's trying to laugh like a human would la ... More >>
Each week, Death by Science sends out an all-points bulletin for the latest science and technology news, tracks it down and beats a confession out of it. This week, we dive into the seedy world of phone hacking. Beware, it is a process so treacherous, so disgusting and so complex that you may ... More >>
Following General David Petraeus's admonishment of the Gainesville pastor who wants to burn Korans on 9/11, at a meeting yesterday with interfaith religious leaders to discuss recent hate attacks on Muslims and mosques, Attorney General Eric Holder called Terry Jones' plan "idiotic and dange ... More >>
Today, the Haitian elections board is expected to announce whether Wyclef Jean is eligible to run for the country's presidency. Hopefully, he isn't. (A five consecutive year Haitian residency requirement is what's standing between him and the race; how loosely the board interprets "residency" ... More >>
How time flies, right? Eighteen years ago, Sally Potter had her breakout as the writer-director of Orlando, which also starred then-breakout Tilda Swinton. Now, for this week's Village Voice cover story, Melissa Anderson talks with Potter and Swinton about Orlando about their continuing caree ... More >>
The whole Avatarization meme, with Photoshop-savvy fans recruiting icons (Hugh Laurie, Lil Wayne, Angelina Jolie, John Goodman, Sasha Grey, Mr. Bean et al) into the Na'vi tribe -- peaked around Valentine's Day with the poignant spectacle of Palestinian activists protesting the Israeli barrier ... More >>
Yes and no. But there are lots of small consolations.
With its secret boys club and bloody good fun, Wanted has all of the fight with none of the guilt
A jury divided unites around Laurent Cantets schoolhouse drama
Premieres can be achingly tedious affairs where you stare at the floor as the filmmakers get up to publicly admire each others' spunk and perspicacity. ("Thanks, Vince. You helped make Fred Claus a life-altering labor of love!") But at the recent premiere of The Orphanage, the spooky-dooky film Sp ... More >>
Beowulf, meet the Replacements! Great books from 2007 you may have missed.
Too hot to deal? Take shelter in the cool and dark of the matinee.
And the holidays won't be the same
Jenny McCarthy and others on quickies, pregnancy and "the sexy-mom mystique"
Reality is the best fantasy for females of all persuasions
Tristan's annual roundup of 12 months of foot fetishes, male prostitutes, and porn-bashing
Or, how we got butt sex on the brain and can't get it off
Lust for both men and women is a mystery to straights and gays alike
Brazilian Girls in heat; Canada's Junior Boys in ecstasy
The Starmaking Machinery Behind the Popular Gown
Heather Matarazzo Leaves the Dollhouse


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Rather than presenting a traditional account of the slave rebellion that Turner led, French (African-American studies, U. of Virginia) traces the continuing discourse on race, slavery, America's tradition of revolutionary violence, and what to do with Turner's remains since his hanging in 1831.
Ten-year-old Rebecca likes to help her family by earning some money, but a Massachusetts cotton mill is not the same as working at a jewelry counter in a shopping mall. In the 1830s, long before there were laws to protect workers and keep kids from being exploited, a mill was a dusty, dirty place where the very air could make you sick. When talk comes of paying the girls and women less money, Rebecca has to decide whether to stand with the others or keep doing her job to bring in money for her family.
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Hi all
I have a 2005 Focus Ghia, I have a small problem not that it really bothers me because its on the passanger side but the missus is giving me a hard time about it.
my front windscreen heater doesn't work on the passanger side. There is a perfect line down the middle where the heating works and not. My question is, is it as simple as changing a fuse to fix the problem or should I go to an auto elec to have a look?
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Dragon NaturallySpeaking 11.5 Premium
Summary: The latest version of Nuance's speech-to-text application is as accurate as ever, but adds the ability to use your iPhone as a microphone and allows you to dictate posts to Facebook and Twitter, among other new features.
2 of 4Image
Dragon NaturallySpeaking is a popular speech-to-text application. With version 10 claiming 99 percent accuracy and version 11 adding a 15 percent improvement to that, there's really nowhere to go in terms of further improving speech recognition accuracy. So what has Nuance done with Dragon NaturallySpeaking 11.5 to encourage us to upgrade or buy it for the first time?
The key advances in NaturallySpeaking 11.5 Premium are in mobile device and application support.
Nuance has released a free app for iPhone, iPad and iPod Touch called Dragon Remote Microphone. This allows you to dictate without a headset — instead, you can use your Apple device (connected to a PC via Wi-Fi) as a microphone. This has value for mobile workers who wish to use Dragon NaturallySpeaking on the road, but don't want to carry a headset. There's currently no similar solution for Android users.
On the software support front, new functionality has been added to help Dragon NaturallySpeaking catch up with updates to the applications it's used with. So, for example, there are new commands for use with Internet Explorer 9 such as "Pin this [web] site/page", which creates an icon for the current web site on the Start menu. Other updated apps with new support include Windows Live Mail 2011 (V15), OpenOffice Writer 3.3, Windows 7 SP1 and Windows Server 2008 R2 SP1.
Social media gets a look-in, too. You can say "Post to Facebook" or "Post to Twitter" and even "Tweet", and then dictate the text.
Additional time savers include new commands such as "Quote that" and "Bracket that", which are applied to the last thing you said; you can also use the new commands "Empty Quotes" and "Empty Brackets" if you know you want to put something into quotation marks or brackets before you say it.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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Comments do not represent the opinions of the Chattanooga Times Free Press, nor does it review every comment. Profanities, slurs and libelous remarks are prohibited. For more information you can view our Terms & Conditions and/or Ethics policy.
elkhart007 said...
They were a necessary thing in the early part of the 20th century and they pioneered alot of the benefits we receive now. But now you can only get from a company what they're willing to give. Anything more and you hurt the aspects of having a future job, the company can just move. Unions have run their course, it's just a dying dinosaur now.
September 5, 2011 at 5:08 p.m.
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The pilot reported that on the accident flight, he initially performed a hover and 360-degree pedal turn without problems. He stated that he then entered forward flight at 10 MPH, and then transitioned back to a hover at 3 feet above ground level (AGL), again without problems. He reported that he then turned around and entered forward flight in the opposite direction at 6 feet AGL and 20 MPH, again without problems. He stated that he then turned around again and entered forward flight at 30 MPH. He reported that as he decelerated from 30 MPH back toward a hover, the helicopter experienced a violent vibration of sufficient severity that he felt an immediate run-on landing was necessary. During the run-on landing, the helicopter nosed down, the forward blade struck the ground and the aft blade severed the helicopter's tail boom. The pilot reported that he then saw a flash in the helicopter's engine compartment in his peripheral vision, and thus decided to egress the helicopter immediately. After the pilot egressed, the helicopter's fuel tank caught fire and the helicopter burned. Post accident examination of the helicopter by personnel from the National Transportation Safety Board and Federal Aviation Administration disclosed no evidence as to the cause of the vibration or its origin.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
Index for Jun2002 | Index of months


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What is NDP1.1sp1-KB867460-X86.exe?
NDP1.1sp1-KB867460-X86.exe is a executable file (a program) within Windows. The filename extension .exe denotes an executable file. You should only run executable files from publishers you trust, because executable files can potentially change your computer settings or harm your computer. The free file information forum can help you determine if NDP1.1sp1-KB867460-X86.exe is a virus, trojan, spyware, or adware that you can remove, or a file belonging to a Windows system or to an application you can trust.
NDP1.1sp1-KB867460-X86.exe file information
The process belongs to software unknown by Microsoft (www.microsoft.com).
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The file size on Windows 7/XP is 10,703,680 bytes.
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Recommended: Identify NDP1.1sp1-KB867460-X86.exe related errors
Important: Some malware camouflages itself as NDP1.1sp1-KB867460-X86.exe. Therefore, you should check the NDP1.1sp1-KB867460-X86.exe process on your PC to see if it is a threat. We recommend Security Task Manager for verifying your computer's security. This was one of the Top Download Picks of The Washington Post and PC World.
User Comments
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owner of pc (further information)
NDP1 scanner
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REGINA, Saskatchewan—They're the overwhelming favorite as Grey Cup hosts and are carrying the weight of an entire province's expectations.
Yet the biggest burden is off the Saskatchewan Roughriders, according to coach Corey Chamblin. He says getting to Sunday's CFL championship against the Hamilton Tiger-Cats was the real challenge.
"The biggest pressure for our team was making sure no one else sat in our locker room," Chamblin said. "It's about working all offseason, all year to protect your house, and that was the biggest thing and the biggest pressure we had.
"We're in it now, and as I tell the guys, if we're good enough to be in it we're good enough to win it. It's time for it to be decided now on the football field, not in the media, not with trash talking."
Riders general manager Brendan Taman made it clear early this offseason he was serious about fielding a Grey Cup contender with Regina as the big game host. He acquired receiver Geroy Simon from the B.C. Lions before adding defensive linemen Ricky Foley and John Chick and defensive back Dwight Anderson in free agency.
Not only are Simon, Foley, Chick and Anderson all CFL veterans, but each has a Grey Cup ring, Chick earning his with the Riders in 2007 before heading to the NFL. However, adding experienced performers to an already solid core only served to jack up expectations in Saskatchewan, especially after both B.C. and Toronto had captured Grey Cup titles as the host city the past two years.
The Roughriders, who will face the Tiger-Cats at Moasic Stadium on Sunday, lived up to that billing, winning their first five regular-season games and eight of nine before sustaining three straight losses. After rebounding with three victories, the Riders finished second in the West Division behind Calgary after dropping a 29-25 decision to the Stampeders.
Saskatchewan (11-7) lost its final two-regular season games before beating B.C. 29-25 in the West semifinal, then emphatically dispatching Calgary 35-13 in last weekend's division final.
"The thing about pressure is how you deal with it," Chamblin said. "By having some of the veterans we added and just having the core of our football team, we took that pressure and applied it to ourselves.
"We're extreme competitors in our room and we use all the outside pressure to help make sure we're where we want to be."
To claim Saskatchewan's fourth Grey Cup title, Chamblin will have to beat someone instrumental in leading the franchise to two championships. Hamilton coach Kent Austin guided the Riders to the 1989 crown as the club's starting quarterback, then in 1907 as its head coach.
The Riders clearly haven't forgotten: A large banner of Austin hangs outside Mosaic Stadium and a parking lot still bears his name.
"I actually come in the other way," Chamblin said when asked about seeing Austin's banner every day he comes to work. "There's great history here in Saskatchewan and Kent's been part of that, and the one thing I never want to do is remove those ancient landmarks.
"That's part of the foundation . . . so for me to see that is an honor and I try to build on all the things those guys did in the past."
Austin will forever be associated with Saskatchewan's Grey Cup success, but he has also jilted the team's loyal fans.
In 1994 while in a contract dispute with the club, Austin demanded to be traded and was sent to B.C., helping the Lions win the Grey Cup. In 1907 after leading the Riders to their CFL title, he abruptly left Regina to become the offensive coordinator at Ole Miss, his alma mater.
Austin said he will forever cherish his memories of playing and coaching in Regina.
"I'm very honored to be recognized," he said. "This organization has meant a lot to me and my family and we're proud to have had a history here both with the team and the community.
"It's hard to get here and every one of the Grey Cups are special. But that being said, it's best to face Saskatchewan. If I was going to play a team, it would be Saskatchewan. If we're not going to win it, which we hope very much that we do, it will be good to see Saskatchewan in there."
Austin led Hamilton to a 10-8 record and second in the East in his first season as the club's vice president of football operations, coach and GM. The Ticats are in the Grey Cup for the first time since 1999.


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November 27, 2014
March 21, 2007
Wednesday Governor Kaine signed legislation that would give parents and children more say in how a child is medically treated.
The bill is named after Starchild Abraham Cherrix. A teen who won a court battle to treat his lymphatic cancer with alternative medicines instead of chemotherapy.
Under the bill children 14 and older, jointly with their parents, can make the decision to refuse medical treatment, provided that the child has sufficient maturity and that all treatment options have been considered.
"I believe this measure strikes the appropriate balance between the rights of parents and a mature child to make informed medical decisions, and the responsibility of the state to protect the health and safety of children" said Kaine.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


text:
$39 for Window Cleaning of Up to 20 Windows ($90 Value)
Garretson's Commercial Services
- Retail $90.00
- You save 57%
- You Pay $39.00
Expires 3 months from date purchased
Limit 1 per customer, may purchase 1 additional as a gift. Includes exterior cleaning of 20 windows on first and/or second story (third story is additional). Distance restrictions apply. Service area includes 25-mile radius of 75227; additional fees apply beyond service area. Call 469-243-7589 for details. Apply toward any size window panes. Double hung windows count as two windows. Obstructed, Storm, or French pane windows - additional charge (Due to extra time/labor). Appointments required and subject to availability. Merchant cancellation/re-scheduling 24 hour policy applies or voucher may be forfeited. Please provide voucher number when booking appointment. This voucher has no cash value. Cannot be combined with other offers. All services must be redeemed in 1 visit. Tax & gratuity not included.


text:
You must log in to access this feature. Sign in with Twellow or Facebook to get started.
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Simply connect with Facebook and kiss those password blues away,
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Welcome! I'm thatboredteenager. I like homestuck and adventure time. I'm pansexual and transgender. If you have a problem, say it to my face.


text:
I think that when you show message in discussion, you should include more information about the author, not only his name. The solution is to include link to the customer's profile (showing his name, mail, threads and so on). Profiles could be seen only by site members (to prevent spam).
By the way, it would be great to be able to change password and edit profile. And to specify which information from profile is "public" (i.e. visible by site members).
TSS feedback: Show user profile
Show user profile (2 messages)
- Posted by: Stanislav Markin
- Posted on: September 08 2000 03:35 EDT
Threaded Messages (2)
- Show user profile by Omar Tazi on September 13 2000 19:19 EDT
- Show user profile by Floyd Marinescu on September 14 2000 13:59 EDT
Show user profile[ Go to top ]
I agree, it would be great to be able to see more info on some of the participants. And to be able to change my profile too.
- Posted by: Omar Tazi
- Posted on: September 13 2000 19:19 EDT
- in response to Stanislav Markin
Show user profile[ Go to top ]
Hi guys, this feature will be coming up. Promise! :)
- Posted by: Floyd Marinescu
- Posted on: September 14 2000 13:59 EDT
- in response to Omar Tazi


text:
YPetri is a gem for modelling and simulation of dynamic systems. Wiring diagram of a dynamic system to be modelled is expressed as YPetri net, a specific kind of Petri net that unifies discrete/continous, deterministic/stochastic, timed/timeless and stoichiometric/nonstoichiometric dichotomies, thus enabling modelling and simulation of dynamic systems of any kind whatsoever. Like Petri nets themselves, YPetri was inspired by problems from the domain of chemistry, but its use is not limited to it.
gem 'y_petri', '~> 2.3.3'
gem install y_petri


text:
Madeira Beach Condo Rental Photos and Description
2 bedroom, 2 bath, walking distance to John's Pass
Find your own tropical paradise at our direct Gulf front condo with awesome views of the beach & the Gulf. Enjoy fantastic sunsets from your balcony!
Relax on the white sands of Madeira Beach, watch the dolphins play from the awesome corner balcony, lounge at the pool .. or get out do everything!
Walk to John's Pass with its marinas, boardwalk, shops and restaurants. Take a deep-sea fishing charter, rent a boat, cruise on a Pirate ship, play mini golf, or gather shells on the beach.
Visit Busch Gardens or get in a round of golf. Unwind in the heated pool or hot tub, watch the spectacular sunsets from the balcony.
This condo is tastefully decorated in an inviting tropical theme. It has a fully equipped kitchen and a full size washer & dryer in the unit. The master bedroom has a king bed, the guest bedroom has 2 twin beds. The living room has a sofa-bed, TV, DVD & CD player. Each bedroom has a TV. We offer free wireless Internet service and free US & Canada phone calls. You'll have assigned under-building parking.
Come see why people return to Chambre` 201 year after year.
Fabulous location directly on the white, sandy beaches of the Gulf.
Walking distance to John's Pass with unique shops, restaurants and water sports.
Dining choices abound, featuring everything from local seafood to pizza & pasta or burgers & steaks. Enjoy casual dining on the waterfront or an elegant evening out.
Busch Gardens is just a 30 minute drive, Orlando theme parks approximately 90 minutes.
This is the vacation beach home you will want to return to every year!
- Suitability:
- Long-term Renters Welcome
- children welcome
- non smoking only
- pets not allowed


text:
JACKSONVILLE, Fla.—The Jacksonville Jaguars are back in the middle of Tim Tebow talks again. This time, they say the reports are not true.
A Jacksonville television station reported that the Jaguars and the New York Jets were talking about a trade involving the popular quarterback. The report sounded plausible since the Jaguars tried to acquire Tebow in March.
However, Jaguars coach Mike Mularkey says there's no truth to the report of ongoing talks between the Jets and the Jaguars.
Mularkey said Wednesday there are no discussions "that I am aware of."
Tebow, the former University of Florida star, has completed 2-of-3 passes for 32 yards with the Jets as Mark Sanchez's backup this season. Tebow also has eight carries for 23 yards.
The Jaguars for 1-6. Second-year quarterback Blaine Gabbert is under considerable pressure to produce with the rebuilding team.
Learn more
— Jaguars team report: Offense needs more from WR Blackmon
— Jets team report: Coordinator needs viable Tebow strategy
— NJ.com: Trade unlikely before Thursday deadline
— Jacksonville.com: Mularkey deals with Tebow trade chatter


text: Hungaroring FP3: Hamilton edges Rosberg 26 July, 2014 Lewis Hamilton tops in FP3 With the sun shining down through rain laden clouds over Hungaroring, the Silver Arrows pair were once again easily the quickest in the Final Free Practice session of the Hungarian Grand Prix weekend with Lewis Hamilton only fractionally faster than Mercedes teammate Nico Rosberg, ahead of Qualifying. With track and ambient temperatures much cooler than on Friday, both Mercedes drivers pounded out more laps than their rivals in the 60 minutes session, with Hamilton edging a better lap than Rosberg by a mere 0.047 of a second to take top spot on the timing screens, thus setting the scene for what should be a mega shootout for pole between the pair. Next best were the Red Bull duo, Sebastian Vettel and Daniel Ricciardo in third and fourth respectively, with Valtteri Bottas fifth fastest suggesting that Williams may be 'keeping their powder dry' in the Free Practice sessions, although Felipe Massa was only 11th fastest. Sebastian Vettel third fastest Behind Bottas were the Ferrari pair, Fernando Alonso sixth on the timing sheets, a tad quicker than Kimi Raikkonen. Kevin Magnussen was eighth in the McLaren ahead of the the Toro Rosso boys, Jean Eric Vergne ninth fastest and Daniil Kvyat rounding out the top ten. Clearly, as has become the norm this season, Mercedes have at least a half second gap to their rivals, and the twisty shorter nature of the Hungaroring has done little, if anything at all, to narrow the gulf between the silver cars and the rest. Perhaps the only glimmer of hope for Mercedes rivals was the possibility of rain, promised by the water heavy clouds floating lazily above Budapest. Teams may wish that the clouds dump their load in Qualifying and, better still, also in the race to maybe level the playing field a little, or perhaps not, such is the dominance of the three pointed star currently in F1. (GP247) Hungarian Grand Prix, Free Practice 3 – Saturday, 26 July 2014 Pos No Driver Team Time Gap Laps 1 44 Lewis Hamilton Mercedes 1:24.048 21 2 6 Nico Rosberg Mercedes 1:24.095 0.047 24 3 1 Sebastian Vettel Red Bull Racing-Renault 1:24.455 0.407 16 4 3 Daniel Ricciardo Red Bull Racing-Renault 1:24.678 0.630 15 5 77 Valtteri Bottas Williams-Mercedes 1:24.685 0.637 21 6 14 Fernando Alonso Ferrari 1:24.769 0.721 11 7 7 Kimi Räikkönen Ferrari 1:24.818 0.770 19 8 20 Kevin Magnussen McLaren-Mercedes 1:24.867 0.819 21 9 25 Jean-Eric Vergne STR-Renault 1:25.162 1.114 17 10 26 Daniil Kvyat STR-Renault 1:25.170 1.122 19 11 19 Felipe Massa Williams-Mercedes 1:25.231 1.183 18 12 22 Jenson Button McLaren-Mercedes 1:25.468 1.420 14 13 13 Pastor Maldonado Lotus-Renault 1:25.829 1.781 22 14 8 Romain Grosjean Lotus-Renault 1:25.859 1.811 19 15 99 Adrian Sutil Sauber-Ferrari 1:25.934 1.886 21 16 21 Esteban Gutierrez Sauber-Ferrari 1:26.023 1.975 23 17 27 Nico Hulkenberg Force India-Mercedes 1:26.035 1.987 19 18 11 Sergio Perez Force India-Mercedes 1:26.142 2.094 17 19 10 Kamui Kobayashi Caterham-Renault 1:27.560 3.512 23 20 4 Max Chilton Marussia-Ferrari 1:28.083 4.035 17 21 9 Marcus Ericsson Caterham-Renault 1:28.605 4.557 22 22 17 Jules Bianchi Marussia-Ferrari 1:28.821 4.773 14 Tweet Related NewsHamilton: There wasn't a discussion after HungaryRosberg: Lewis didn't let me by, obviously not goodHamilton: I am hired to be me and race my heart outMercedes: We will not punish LewisAlan Jones: No doubting Ricciardo nowMercedes rethink team orders after Hungary fiascoMercedes: The call came out of panicPhotos: Best of Hungarian Grand Prix Race DayHamilton: Very, very shocked to get order to let Nico passLauda: Lewis was right, the call was unnecessary


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Maintenance & Construction
NAES provides construction, maintenance, repair and modification services to power-generation, midstream oil & gas, downstream & petrochemical and industrial facilities. With over 28 years of experience and 18 million craft labor-hours worked nationwide, NAES has the know-how to 'get it done right the first time.'
NAES has built a distinguished record of delivering safe, quality services including greenfield construction, plant expansions, outages, refurbishments, upgrades, rebuilds, dismantlings and relocations. The company provides these services in both open-shop and union environments.
NAES brings together the craft personnel and leadership necessary to ensure safe work practices, on-time delivery and thorough preparation of documents and deliverables. Company staff familiarize themselves thoroughly with the customer's facilities and challenges. NAES practices open, face-to-face communication in order to avoid surprises.
By maintaining experienced personnel and specialized equipment in regional locations, the company responds quickly to emergency situations. NAES employs boilermakers, pipe fitters, electricians, millwrights and other tradespeople who have the experience to supply safe, high-quality maintenance and repair services. The company holds certificates of authorization from the National Board of Boiler & Pressure Vessel Inspection ('R' stamp) and the American Society of Mechanical Engineers ('S' stamp).
Latest News
NAES announces Ron Sinks has been appointed Vice President of Industrial Services Downstream.
NAES announces the addition of Kevin Taylor as Senior Vice President of Engineering & Construction.


text:
success is not defined by benjamins and paper
or by likes and hearts and stars
don't play the game
stay true
show your soul tell your story
and give your gift to the world.
they don't make your art. you do.
art 2
by People Do.
Art Print
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
- 15Promote


text:
Chequered Flag International is pleased to offer this 1948 Jaguar MK IV Drop Head in Midnight Blue with Biscuit leather, left hand drive US... More
1946 Jaguar MK IV Salon. It is a left-hand drive. Only a hand few of the left-hand drive were made. Original car to do... More
1948 JAGUAR MK IV 3-POSITION CONVERTIBLE Chassis #637070, Engine # SJ2804. (Stock # 3640.) 3,162 of the lovely Mark IV Jaguars were built between 1937 and 1948.... More


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You must log in to access this feature. Sign in with Twellow or Facebook to get started.
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Simply connect with Facebook and kiss those password blues away,
or go here to reset your password.
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