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What's for Dinner #226 - Last Hump Day before Summer Starts (thru Jun 22, 2013)
the BF reprised his kofte (thank you, JM), puris, garlicky hummus, and cuke and zatar salad. all delish. we are keeping vampires away tonight.
i'll be at the oldster's tomorrow, and then also visiting a friend recuping from surgery - may make some of that corn silk soup for her as she is on a pureed diet for 2 weeks. yoiks.
sunday i'm making pulled pork. pork shoulder is defrosting, and i am debating what method to use. as we are in an apt., obviously there will be no smoking. i will do a rub, but then i'm not sure if i want to just serve bottled bbq sauce on the side (i just bought a couple of new-to-me bottled sauces - well, one is from a local bbq place - Everett & Jones-Hot - which i love; the other one is a Stubbs bourbon) and i want to try them out. or if i should actually cook the roast slowly in sauce in a crockpot after it's sat in rub all night, or if i should do the brine overnight, rub and then cook it dry slowly, no sauce at all. i was looking at this recipe, but now i'm not sure i have enough time to brine.... if it's defrosted in the morning i probably can. http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html it sounds good but i think i want something saucy. now that i write it out, though, i am leaning toward the brine, dry rub, slow roast, then pull apart, then serve with sauce, because that way we can try both sauces. yep, that's it. especially after reading this: http://chowhound.chow.com/topics/855434
channeling steve.h, i bought some potato rolls.
with that i'll make a slaw of some sort. and i'm craving garlicky, lemony sauteed spinach, so there'll be some of that.
re: mariacarmen
As you well know, I'm a huge fan of that recipe (even tho I tweak the rub ingredients a bit -- adding toasted fennel seeds and upping the cayenne & brown sugar).
I always have bbq sauce on the side for folks -- either homemade or augmented store-bought.
April Bloomfield's lemon & caper dressing is pretty fab to offset the fatty pork. I gotta make that again soon. Both the pork shoulder and that salad.
Thanks for the reminder, mc :-)
re: linguafood
ok, i did NOT remember that this was the particular recipe you used for all those wonderful porkacerotops roasts you make (though tweaked)! now i know it will be good.
and thanks for the reminder about the dressing too - i'm thinking about using it on the sauteed spinach... maybe... or i may just save that for some asparagus later in the week.
porko has been in the oven since 9 a.m., should be ready in about 4 or 5 hours....
The man requested "that spicy crunchy shrimp you make" which is sriracha "marinated" shrimp tossed in corn starch and quickly fried but I found some tempura mix in the cabinet today so he'll get crunchy spicy shrimp, just different ones. I'm sure he'll still be happy. :) His toe is starting to feel a little better (he went under the knife Wednesday,) and he's not all loopy on painkillers tonight so he'll have an appetite and be able to enjoy dinner.
I'll relax my carb count a little bit tonight to be able to enjoy a few pieces of tempura shrimp, onions, carrots, red pepper, zucchini and whatever else I find in the crisper drawers- this is a great way to do a frige clean out since I produce shop on Saturdays. I picked our first Momotaro tomato yesterday so I'll slice and salt that for a side.
I pondered the ever-so-cute Cornish hen tonight. My mom use to make them weekly, and I never have for some reason. But, I was in the mood for steak as usual on Friday night so steak and sauteed mushrooms it is - tonight's mix is porcini and oyster which is a new combination for me.
Summer solstice special. Grilled prime striploin with roasted sweet corn & funghi trifolati.
...and the livin' is eeaasyyy...
Looks like the kitchen will stay cold tonight. My band has a private gig at the university club, and I'm expected to be there at 7. Till 9. Which is prime eating time at casa lingua.
So as to not drown out my voice by a grumbling stomach, my man and I will share some bufflo mozz with the usual accoutrements before I hafta head out, and meet up afters for an app or two at a watering hole which happens to be just across the street from tonight's venue.
Tomorrow is a spontaneous trip to Philly to get our urban grit fix, with a late dinner rez at this lovely place:
for an equally needed Italian fix, too. Hopefully some vintage dress shopping as well. And a stop at Di Bruno's for food shopping. Happy fun time!
re: acssss
Thank you, acsss. Like all performers, we do appreciate our compliments :-)
I hope tonight goes well. Our bassist, who booked the gig, wants it to "go well, b/c some mucky-mucks will be there".
I tend to want *all* of our gigs to go well, regardless of who's in the audience. We'll see what happens, Larry....
re: linguafood
Unbelievably great lingua. OMG! If I could do that I'd be screaming from the rooftops and I'd start every CH post w:
You should hear how amazing I sound...oh and by the way I made "x"
I especially loved He'll do the same thing to you. mr bc said he heard some Janis Joplin-like tones in your voice.
oh and last but not least, it's Spaghetti Friday here at cucina bc and mr bc had his way tonight...we're actually having spaghetti and meatballs.
re: Breadcrumbs
Aawww, you guys! Thank you so much for all your kind words, that really made my day :-)
Which, unexpectedly, won't take us to Philly after all. There was some unusually (cough, cough) heavy partying post-gig at casa lingua, with us seeing the sun come up & as a result getting up way too late to go anywhere.
So no drivey to the city today. We won't get the hotel room refunded, but it just doesn't make much sense to leave this late in the day only to "fulfill" our dinner rez (and spend more money), so we'll have to postpone.
We are so irresponsible '-)
And now I have to come up with dinner after all. Fer shame.
re: linguafood
The travel expert on the Today show gave tips on how to save money on hotels.
One of his tips were that if you have to cancel the same day - and the hotel won't give you a refund; instead, don't cancel, but tell them you want to change the date for the following week, which they will do. Then call the next day and cancel and chances are, they will refund your money :-)
The grill is still uncovered from yesterday + Linda started talking about grilling + yesterday the grilled chicken came out so delicious = more grilling tonight!
I still have a ton of corn-on-the-cob left over (I can never control myself when buying cobs) so that will go on the grill along with whole tilapias that I will be picking up from WF this afternoon (love those!) and grilled watermelon with bulgarian (salty) cheese - sprinkled with some za'atar!-
re: Breadcrumbs
I actually stole that from a beach restaurant in Israel. All of the restaurant patrons were in their bathing suits, the sun just beginning to set and they all ordered watermelon/bulgarian sirene cheese and za'atar. I stole it for hot summer evenings like tonight! Too bad I don't live on a beach.
Today was my last day of work!! (Until Sept anyway) Bought some lump crabmeat at the store as a little treat so dinner may be crab cakes, risotto, and a green salad.
Or it may be pizza and I won't have to cook. Either way its a treat!
Last night's dinner of pizza really hit the spot! I've had better Neapolitan pies in my life, but if I'm trying to keep things close to home, that place will do. I ran over to pick up some cherry gelato for desert--yum.
Tonight we're heading back to Czech food with a pork schnitzel (vepřový řízek) dinner. Prepared in the standard schnitzel way and served with some lemon wedges. I'll make a cold salad of bell peppers, carrots and cauliflower and mashed potatoes with sour cream and chives. And more beer to further clog up those livers!!
A little project for my afternoon: pickle making! My first attempt, so wish me luck.-
re: alliegator
Sounds delicious!
When we travel, we seek out mostly bread bakeries or restaurants that offer specialty, local breads. In one of the most beautiful cities - Prague, we had the pleasure (and I mean pleasure) of having one of the best lentil soups we've ever had with Chleba - which of course became one of our favorites to make at home (so far it hasn't turned out as good as theirs, but still delicious).-
re: acssss
Baked goods don't get much better than they are in Prague. Please tell me more about the soup, there are so many lentil soup versions. I'd love to make some.
Do you have an approximate idea of where you found your favorite bowl? We've decided to go to Prague in December to enjoy the Christmas markets. It's important to get pap there while he's healthy and alert.-
re: alliegator
I love lentil soup and am familiar mostly with the middle-eastern / India versions - which are lentils with (I am guessing) a cumin-turmeric-corriander-cardamom taste to it - but the one in prague had sweet potatoes added, tomato chunks and garnished in leaves - that were not your regular cilantro, parsley, or basil (maybe sage? - the leaves were quite large). Anyway, it was delicious and of course while we were eating I was trying to get familiarized with the ingredients and try to make it on my own - but I am never good at that.
We were there in the late Spring so never enjoyed the markets, and we were there only once - so I wouldn't be able to tell you the restaurant - sorry.
It is beautiful though... Commonwealth Ave in the Back Bay area of Boston always reminded me of Prague - don't ask me why.
re: iowagirl
Since this is my first go, I'm just doing cucumbers and using a Martha Stewart set of directions:
I can get more daring in the future.-
re: alliegator
Good luck Allie
(by the way, you may want to search on youtube - there are a ton of videos on pickling. I tend to enjoy watching more than following a written recipe - which sometimes can be confusing plus there are people that always have something to say - good tips on what not to do)
Among my top 3 eating holidays, I've got to count Thanksgiving, Easter and the day NYC receives its first barrel of new catch Holland Herring. Normally occurring in early June, this latter holiday marks the end of the feeding season for North Atlantic herring before they are scooped up at their fattened, buttery best. This year is only the second time in history that the new catch had to be delayed, but now that we've got the newly fattened herring on our shelves, that's what's for dinner. I'll have to slurp down one Hollandse Nieuwe at the store, that's a given. The other two are coming home with me for supper with simple sides. Onion salad, hard boiled egg and salt-roasted potatoes. And as long as we're celebrating all things Dutch, why not some gin for dessert.
re: JungMann
It's incredible JM!
Your post really stopped my breathing there for a second - you sound just like my grandfather - and I don't mean that you sound old, but he loved his herring - and the meal you describe is exactly something he would have made - onion salad, hb egg and potatoes (although he would have probably eaten his boiled).Yours sounds delicious!
re: linguafood
I just wasted an hour to go to Russ & Daughters to find out they STILL don't have the new catch. GCOB was supposed to have also received their shipment along with R&D's Wednesday so I'm not sure what their status is. The season usually ends in early July so I have to wonder if we'll even get the Hollandse Nieuwe this year. At least I stocked up on gin while I was downtown...
I'm consoling myself with chicken fried blowfish tonight. While we're at it, I'll blow my umami taste buds up with some spaghetti with wilted spinach, fish sauce and Grana Padano on the side and a couple Brooklyn Summer beers so Friday's at least not a total loss.
re: LindaWhit
To be honest, I have no idea. Google says that our native species, the Norther Puffer, is less poisonous than Pacific blowfish but there's not much info beyond that. I assume if I'm buying blowfish at a major market fish counter that it's safe to eat, but then I like to live life on the edge...
It's the First Day Of Summer! Which means you gotta grill, right? Well, I'll do my best.
Dinner will be garlic and cheese-marinated sirloin tips from the local butcher. Will use the grill pan to sear, then into the oven to finish.
A baker to go alongside, with butter, salt, pepper, sour cream and CSA chives on top. The other side will also be CSA - sauteed broccoli rabe. Probably quick boiled at first, then sauteed in olive oil, with salt and Aleppo pepper, and maybe some more garlic. I'll be oozing garlic tonight, I guess. :-)
re: Breadcrumbs
So does vodka and lemonade, my summer drink of choice if there's appropriate weather. And there's appropriate weather. Sitting here this afternoon without a couch (the sofabed got junked today) and reading, the house steadily got warmer. So the A/C was turned on to take the edge off.
Bucatini all'Amatriciana tonight using up some guanciale. I think it was Breadcrumb's recommendation from a few threads back as I found carbonara too heavy.
This was lovely, light and rich at the same time and satisfied three generations at our table tonight. I was surprised at how little sauce was needed with the pasta to deliver a great flavour kick. That guanciale is special stuff. A simple green salad was served alongside.
Tomorrow night is dinner at the Fil's. He's a very considered and competent cook and normally does quite traditional, more peasant style Italian fare so I'm sure it will be delicious as always. It's an overnight stay and before we leave I'll be prepping a chicken for the often mentioned Zuni chicken dish that I have read so many rave reviews about so we can come home to a Sunday feast of roast chicken.
re: Frizzle
I am also crushing on your dinner and we must be on the same track. I have it on my list to get to the Italian deli on any other day aside from Sunday when I always seem to remember to get guanciale for Carbonara. Now that you mention it though maybe I'll try Bucatini all'Amatriciana. Do you have a go to recipe?
re: fldhkybnva
I read a few recipes then winged it actually. They all seem fairly similar the only thing that differs is whether a glass of white wine is added. I chose to drink my wine. It's very simple. Gently fry your guanciale (about 100 gram) to render the yummy fat. Add 1 onion and 2 garlic cloves (finely minced) and cook till soft. Add tomatoes. They're not in season here so I used a 400 gram tin of crushed tomatoes. Cook gently for 25 mins. Mix your cooked bucatini in and top with lots of Romano.
For protein, there's a lamb chop each for dinner.
Alongside, a salad of bulghar wheat, broad beans, sugar snap peas, radishes, red onion and mint leaves. The dressing comes from the zest & juice of a lime, a red chilli, olive oil, white wine vinegar and honey.
And, no doubt, I'll raid the fridge for olives and torshi to perk it all up a bit.
Pulled something out of the freezer today that I've been avoiding - goat shanks.
Into the crockpot with sliced carrots and onions, smashed garlic, can of chopped tomatoes (ha! Ro-tel! I'll admit it), red wine, chicken stock, Mexican oregano, rosemary.
Blended up some of the cooked veggies and tomatoes into a sauce and all served with Texmati rice.
Sliced raw carrots, snap peas, beets, and cherry toms to start.
Tonight was yellowfin tuna steaks crusted with white and black sesame seeds, orange peel, salt and pepper, ginger, dried onion, etc. and seared. Sides were sugar snap puree with a bit of grated Parm. and beets pan-roasted and glazed with butter, soy sauce, fresh rosemary, garlic, thyme, black pepper, and salt.
re: suzigirl
It took me a while suzi...sorry for the delay. I just made it this afternoon for a beet salad tomorrow. Here you go:
Anise Orange Vinaigrette
1 shallot chopped
zest and juice of one orange
1 tbsp honey
1.5 tsp sherry vinegar
1 tsp ground star anise
1 tbsp Sambuca
1 cup evoo
1 tbsp chopped fresh basilPrep is simple. Just mix together everything except the evoo and basil. Whisk in the evoo slowly. Taste for seasoning adding kosher salt and pepper if necessary. Add in the basil approx an hour prior to serving.
This is a recipe from Fantastico by Rick Tramonto. I reworked the instructions to ensure we were ok w CH rules.
Shrimp scampi-ish shrimp with garlic butter and lemon, sprinkled with Parmesan cheese over thin spaghetti with garlic bread for sopping up the juices. Yummers
Tonight's dinner was a reprise of yesterday's starter. There was still a large piece of gorgeous tuna left, so we had tuna tartare as our main course. It was perhaps a tiny bit spicier than last night's iteration with minced jalapeños subbing for the cayenne. We ate the tartare with stoned wheat thins, and followed with some super delicious early season corn. Yum.
I'm home!! Home from a business trip and excited to be back in the kitchen. Tonight, a dish I've been craving for-eh-vah...Paella!!
Looking forward to starting at the top and catching up on all your meals!!
I am making a riff on fajitas tonight. I am marinading pork loin chops in cumin, garlic, oregano, chili powder, olive oil, lime juice and several splashes of hot sauce. Grilled by the man. Some marinade will be set aside to brush on bell peppers and the peppers will be broiled split in half, skin side up til blistered then flipped and the insides filled with sharp cheddar and a spoon of the marinade and broiled. The other side will be lime and parsley jasmine rice. I got a huge bunch of parsley that i have been using as one of the greens in my salads. Hopefully the rice kills the last of this bunch.
re: Breadcrumbs
I would love to give it to you bc. The message was meant for everyone btw but i am glad you asked. Recipe as follows for the marinade
For a poundish of meat
1/4 cup olive oil
1 tbsp each chili powder and that can depend on the blend you like(I get mine at an Amish bulk bin store),ground cumin and mexican oregano crushed in the palm
2 cloves garlic, crushed
Salt, pepper
Hot pepper, Tabasco for me to taste or cayenne pepper or chilies to taste if you don't prefer the sharp vinegar in Tabasco.
1 lime, juiced
Marinade meats up to two hours. Shrimp and fish half an hour tops.
I will say that i started out with a recipe off a cast iron fajita pan box that the pan came in. I have just tweeked it a bit.
My energy is at an all-time low and I'm counting down the days until next Friday, so dinner was a simple yet delicious new favorite - seared skirt steak - salt and pepper only, a perfect just barely past rare venturing into medium rare territory which is just how SO and I like it and my favorite paprika, lemon, herb and garlic sauteed shrimp.
I thank all who recommended the skirt steak a few weeks ago on another WFD thread. Ribeye is great, but the skirt is giving it a good run for it's money as my favorite steak. I don't think I've had a ribeye since I first tried it.
I just got home from work. It's our 31st wedding anniversary.
I have a fillet of sockeye salmon and a big slice of tuna in the fridge. Something raw in my mind. Suggestions welcomed-
re: scubadoo97
you know, scuba, that "raw" doesn't have to pertain to food - and some suggestions you may receive may not be so welcome :-)
..but then again, people on this thread are more or less clean minded, so never mind (you are lucky some of the other patrons of GH are not on WFD)from me: CONGRATS on the 31 years!!
re: acssss
All suggestions are welcome ;)
Thanks for all the suggestions
Thank goodness for daylight savings time. A little wine outside in the pool and then retreated Indoors for a little biteI had cooked some Brown rice in the pressure cooker as soon as I got home as a possible back drop. Cut up tuna, salmon and watermelon and mixed it together and topped the brown rice with the mixture which was ringed by edemame, pepper slices and brussel sprout leaves.
A nice Zin from a Dry Creek Vinyard called Zichichi. One of our favs we visited last year for our 30th
Best to you weezi on your 6th
re: scubadoo97
A very happy anniversary, scubadoo and Mrs. scubadoo!
I personally would go simply with the salmon - low heat oven (about 250°), seasoned with olive oil, salt and cracked pepper, and cook for about 15 minutes, just until it flakes. A little squeeze of lemon over top, and you're done!
My turn at pork souvlaki today if I can find Linguafood's marinade. I figure it can sit in the fridge while I'm at the gym and then go under the broiler once I'm back. Shallot and sumac salad along with stuffed cucumber kimchi on the side.
re: girlwonder88
My man generally uses fresh, roughly chopped up garlic cloves to marinate his (truly fabulous) lamb shish kebabs overnight, and they do impart a lot of flavor to the meat. That said -- once you remove the meat from the marinade, not a lot of garlic or onion will stick to the meat (and if it does, it can burn and get bitter). So I'm just being lazy and on the safe side.
re: linguafood
I was close. I did lemon juice instead of the vinegar and used real garlic. I couldn't find a cucumber in my crisper, but I did have cucumber kimchi for my side dish so I just chopped up a slice and mixed it into yogurt with green chutney to serve my souvlaki with kimchi cucumber raita which wasn't half bad.
re: Fowler
Cucumber kimchi is called oi sobaegi. I make them as soon as we start getting spring onions in the farmers market. All you need is pickling cucumbers (I use Persians), soak them for a few hours in brine, drain, cover in your kimchi paste, stuff with sliced spring onions or garlic chives and ferment for a day or two. They are best eaten young when they are sweet, just a little sour, and still crunchy.
re: linguafood
My Greek friend told me my Greek salads were all wrong because I was using lemon juice instead of red wine vinegar. I tried his version and he was right. From what I understand the choice between vinegar versus lemon juice is regional in Greece, depending on what comes easiest.
Our son has an unexpected sleepover tonight and I am home early waiting on my new dishwasher (yeah!!). Trying to decide whether to make a decidedly adult meal and then try out the new machine or take advantage of the free night off on go out to dinner. Decisions decisions!!!
Hubby is out of town until Sunday which means I get to eat things he doesn't much like. Last night was grass-fed ribeye on the grill. Simple perfection. Sides were tomatoes tossed with fresh mozzarella, olive oil, and basil and orzo with garlic, roasted asparagus and more of the fresh mozzarella. And wine.
I had the rest of the steak in a salad for lunch today, using the leftover tomatoes and mozzarella as the "dressing". It was good!
Tonight I'm marinating a pork chop in olive oil, garlic, white balsamic and a handful of herbs from the garden and will finish the orzo alongside. More wine. Happy girl!
re: acssss
acssss - I presume that, like me, you may not be American.
It came as something of a surprise when I learned that many (probably the majority) of American beef cattle doesnt graze on the land but is fed grain. I find it makes the beef very bland to my palate and I rarely order it when visiting the States. Too many disappointing meals over the years (first visited 1980)
re: iowagirl
...and there is a difference in taste? If I were to give you a steak of a corn/grain fed cow and of a grass-fed, you'd be able to tell the difference?
I'm not a big red-meat eater. Maybe that's why......and as I said in a previous thread, I'm not very particular - I could never tell the difference between the music on a CD vs. a cassette. My brother used to actually yell at me for not being able to tell the difference! Musicians!
re: acssss
Yep, a definite difference it taste! Like Harters said above, the grass-fed beef has a distinct flavor - almost funky, I would say. The grain/corn finished beef is often more tender, but lacks that flavor. I love grass-fed, but I'm the only one in my family who does. Of course, I'm the only one who loves ribeye too - they all like filet! Ha!
re: acssss
Too funny! And for your sake, I hope NOT flavorless! And just to clarify - the cows here do eat grass for most of their lives, they are "finished" some months before butchering with the grain and corn to fatten them up. That's another distinction, actually - the grass fed is usually less fatty (but with a ribeye, still enough of the yummy fatty bits!)
re: iowagirl
Iowagirl, I'm just the opposite from you. I am from corn country in the Heartland, in fact I would not be surprised if the majority of my state was corn and soy, so I grew up on corn-fed or -finished beef. The fat cows produce when fed corn or grain contributes to an overall richer flavor, so it's no surprise that even grass-fed cows are often fed corn before slaughter. The burgers, braises and barbecues I grew up on were incomparable.
Now that I've moved out East, beef doesn't taste the same. It has that bland, lifeless absence of flavor that Harters mentioned above, even when I try to do something flavorful with it. In fact it was my father's beef curry as made out East that put me off red meat since no matter how well I made my gravy, I could never get past the bland protein squares that passed for beef out East. Now I don't eat much red meat apart from lamb.
re: JungMann
JungMann - It's funny you talk about the beef you grew up on, because I remember that too! I've never lived anywhere else but Iowa, and the beef and hamburger of my youth tasted nothing like what I get here today. Part of it was that my grandpa always bought a cow from a farmer friend, so I know I was spoiled. But to me, now, the grass-fed beef I get from a local farm tastes like beef - the stuff I can buy at my supermarket has that bland absence of flavor. I'm also lucky that we have a local farm that raises and sells lamb, so I do get the good stuff there as well.
So sad about that curry - it sounds delicious! And probably just not quite the same with another protein!
re: acssss
"If I were to give you a steak of a corn/grain fed cow and of a grass-fed, you'd be able to tell the difference?"
I'm not sure I'd be able to tell "the" difference, but I'd probably be able to tell "a" difference. There are other factors - breed of animal and how long it's been hung for after slaughter.
As I said, I first visited the States in 1980 and return every few years (it's an expensive holiday). For years, I used to wonder about why the steak was, on the one hand, much tenderer than we usually see in European countries but had much less flavour. I couldnt work out any logic to it until I saw threads on Chowhound about the grain feeding. That was the difference between the two continents.
re: acssss
acssss - nope, of course, I can't tell the specifics, as such. I doubt if anyone can. But I can certainly spot a taste difference between "good" steak and "not so good" steak. The beef in my freezer comes from a farm in the next county (I buy over the internet). The cattle are Aberdeen Angus, which free roam on the pasture (I suspect they are taken into shelter in the winter and fed hay and silage). After slaughter they are hung for 21 days and then butchered on the farm.
Same with pork and lamb. There's a world of difference betwen eating a pork chop from a rare breed animal that's been raised outdoors and one that's been factory produced. Lamb is trickier as it's pretty much always outdoor reared - but I love the taste of our local Herdwick sheep which spend their days running up and down hills. I think it gives them a fuller flavour.
re: fldhkybnva
I with you on the leaner fldhkybnva. Grain fed or finished beef and lamb always tastes unpleasantly oily to me. We gave up eating red meat while we were overseas for that reason. I love being back in New Zealand and being able to enjoy eating red meat again.
I think also the preference for grain fed or grass fed will also relate to what type you grew up eating. For me it was home kill beef that was totally grass fed so I'm squarely in the grass fed camp.
re: Frizzle
I grew up eating grain fed regular grocery store meat, but am a huge grass fed fan even if my butcher continues to scoff at it. The only grassfed cut I have not tried at my local WF is skirt steak which he is convinced would just not be the same. Even with lamb, I go for the New Zealand over the local when it's available because it has much more flavor. I don't mind a little chew to my meat if that's what people mean by "too lean." The past few weeks, I've had a grass fed sirloin every Friday and it's fantastic simple salt and pepper.
re: acssss
" I thought cows eat only grass."
In the United States they are fed grass, grain, alfalfa, corn (which some people consider a grain) or any combination of the four. One thing to keep in mind is that when some beef is called "grass-fed" it does not necessarily mean grass is the only thing it was fed.
Last night's frying turned out to be not as big of a deal as I make it in my head---the food was tasty and much appreciated. Pap hasn't had his fried cheese dinner in several years.
Tonight's dinner could go in 2 directions. It all depends on what happens this afternoon when we visit the eye doctor for prescription sunglasses for both of us. If my pupils are dilated, I probably won't be cooking and that equals pizza. If I'm going to cook, it'll be classic spaghetti and meatballs.-
re: acssss
If he doesn't like it, he will speak up! Not in a mean or unappreciative way, but he's just not shy with his opinions.
I didn't get the dilation treatment, but my eyes are irritated enough that cooking just doesn't sound the best, so pizza it is. There's a place a few miles away the real neapolitan style pies, so I'll order one up later.-
re: acssss
Will do!! He's already aware from time spent visiting him about the "recipe friends" site.
I think we'll make it margherita style, and enjoy with beer down by the pool later when it cools off. Sharp cheddar, apple slices and triscuits will hold us over until then :)
My gracious husband has agreed to pick up the pie if we agree to immediately switch to English from pap's native Czech the moment he walks in the door, haha!
re: fldhkybnva
Weird and true: one of the best meals of my lifetime was the shrimp and grits at Charleston's famed Hominy Grill. With mangator's new boss, and freshly dilated pupils. I was horrified, but got that call as I was leaving my appointment. Luckily, it all showed what a good humor this guy had, and I really enjoyed.
re: fldhkybnva
I went to a couple of stores once to kill time because I didn't know they were going to dialate my eyes. When i asked the girls at the front to hold the clothes I picked out at one store I explained that i had been dilated. They held the clothes. When i went back they were hideous. Not all every day tasks can be performed like that. Just sayin'.
re: suzigirl
It's the most uncomfortable feeling. Period. Especially on a sunny day.
I was so glad I avoided it today, but they did all this other funky crap because pap medicates for glaucoma, so dude needs to put all this junk in my eyes and test me, too. Jeez. I just wanted to put on my shades and take my mascara streaked, crackhead lookin' self home and snack on advil.
Not without a drive thru at Arby's. A pap favored comfort food, haha. -
Tonight it is Williams-Sonoma's pepper jack cheese stuffed hamburgers with guacamole and bacon. Grilled corn on the cob with plenty of butter and salt for the vegetable.
This is THEIR picture, not mine because mine never look quite this good.
In our house, fruit in general and watermelon in particular means summer has arrived, and there is a huge sale this week on fruit and corn-on-the-cob. So today will be a trip to the market for seedless watermelons, nectarines, texas peaches, cantaloupes, strawberries, more red grapes and corn-on-the-cob (5 for $1 - very nice!)
Dinner tonight will be served outside on the deck (beaut weather) and will consist of fruit with delicious corn-on-the-cob... oh, and side dish of grilled chicken smothered in hot sauce.
Worked my last shift at the Food Pantry- more good byes.
WFD was several big glasses of red wine and a TJ's dinner that was surprisingly good. I made these frozen spinach/ricotta ravioli based on another hounds Yay in the Chains board. You can nuke it or cook them stovetop and I did stovetop in a non stick pan. It only took about 7-8 minutes while a few orphan sweet Italian sausages were cooked separately and we had a bag of salad with lots of radicchio and he had his roll. The bag of ravioli has cubes of sauce so it is a one pan meal. This would be a great donation to a food pantry that has a freezer- ours does. -
Preserved lemon, harissa, pistachios, pine nuts, tahini, sumac, cumin and zhoug. It's like a roll call of all my favourite things and in this instance they are all crammed into one lamb mince dish. Eggs and tomatoes are added as well. It's braised eggs with lamb, tahini & sumac from Jerusalem. Authors Sami & Yotam say it's inspired by a dish at an innovative restaurant there and is a mash-up from various cultures. Wow is what I say. I took the time to get the mince nice and browned so it was full of maillard reaction deliciousness as well as bursting with flavours and textures. The bloke who is not a fan of runny egg yolk tasted some of mine and decided next time we have it he wants his egg cooked like mine.
To go with it we had two other recipes from the same book. The fattoush with the unusual buttermilk dressing and the charred okra with tomato, garlic & preserved lemon. Like many others the bloke is not a fan of the slimy texture of okra so I tried cooking a few of the bigger okra in what I understand is an American way - dipping them in buttermilk and egg and then a dredge in polenta and deep-frying. The bloke thinks deep-frying makes anything makes taste good so it was an attempt to get him to like them again. Gochugaru (Korean red pepper) was sprinkled on top as that was the first thing I could find, and I have a huge amount of it. The verdict was the charred ones tasted better. The deep-fried was ok for slime factor but lacked the flavour of the charred okra.
Dessert was chewy biscuits (our word for cookies). It's a recipe of my grandmother's that an aunt shared. Nice but far more crunch than chew. I'm a shocking baker so it may have been user error.
re: JungMann
I had to google that - it does sound nice. From what I read yesterday about deep-fried okra like what I tried to make is that they are good as snack to have with drinks. I could totally see a few drinks with a bowl of okra and a bowl of remoulade being a pleasant kick off to an evening.
re: Frizzle
They are a delicious snack with anything. Fried okra has associations with the Deep South, so where I am from in Chicago, they were once hard to find except in neighborhoods populated by Southern blacks who had migrated North in the middle of the century. Urban decay left many of these neighborhoods blighted and neglected in the 1980s, but such were the risks one took for the reward of good fried chicken, gizzards and okra.
Now that Southern cuisine is experiencing a renaissance in the US, hipster chefs and young bohemians are sharing fried okra in even the trendiest neighborhoods. I am certain fried pickled okra is the next big thing, just you wait...
re: Frizzle
Fizzle - wowwahweewah!!!!
A roll call of your favs? No, a roll call of mine!
Preserved lemons - LOVE... harissa - LOVE... pistachios, pine nuts, tahini, sumac, cumin - LOVE LOVE LOVE; and zhoug.. I just refer to it as my hot chili pepper chutney - but yes, LOVE (we eat it on a daily basis - on everything except cereal)I don't believe in reincarnation, but if it exists - I am sure I was either a Moroccan lady or an Italian one in a previous life! There is no way I could be so passionate about the food of those countries without having some type of connection to them.
Bad diagnosis on the sick cat has had us kinda in the dumps, so haven't been up for much. Delivery last night. Tonight I just made some fairly gently scrambled eggs with a touch of cream and leftover garlicky cilantro shrimp and a bit of cheese. Plated with toast and a good spoonful of leftover roasted salsa verde. I'm usually in the 25 minutes or more slow-cooked camp, but wasn't in the mood tonight. Turned out quite well nonetheless, a nice creamy mass, and she was glad for the home-cooked meal. I was in and out of the kitchen in 15 minutes and the Blackhawks took care of Boston.
re: roxlet
Speaking of your lost doggie, roxlet, I am sure you are still heartbroken but I am glad you are keeping the avatar for now. I kid you not when I say that every time I see that picture it brings a smile to my face.
I hope your new family member is working out and has been successfully trained to fetch your slippers for you. :-)
re: roxlet
Once you have a dog, that dog is always with you. People comment on how I replaced my late lab friend Carly with Desi dalmatian, but you don't replace. You simply move forward with a new friend.
I'm sure Dixie has already made a ton of friends on the other side of Rainbow Bridge <3
re: eight_inch_pestle
Thanks all. He's probably got a few months still. Hate the every-other-day subcutaneous injections more than anything. He's a fragile, gentle, vision-impaired, half-toothless old thing somewhere past 15. Used to feed him as a stray on our back porch back in Chicago, then scooped him up---much to his dismay---one night it was so cold we were seriously worried he would die. Everything out there beat him up and we were tired of seeing him show up missing patches of fur anyway. Still has trust issues---some sh*tty human obviously mistreated him---and runs away half the time I approach him, but once you are safely horizontal and preferably under a blanket he's the biggest face-licking snuggler ever. Plus he sleeps like an awesome weirdo as you can see below.
Anyway, back to food. Lady is supposed to be cooking tonight, but she is working late and then we'll have Game 7 of the NBA Finals on the DVR, so who knows what we'll actually end up eating. CSA delivery comes tomorrow morning though, so I'll try for something big and fun and fresh with that. Maybe bust out the pasta machine for ravioli or spring/summer veggies with fettuccine.
re: eight_inch_pestle
e-i-p so sorry to read of your news. Such a lovely boy, I'm sure he understands you're helping him and appreciates his comfortable home. mr bc and I have always had cats (in addition to a Chow hound) and we've never once gone looking for one...like you, we've just found them hanging out and in need of love. We too have a semi-toothless oldster at the moment. She's now deaf and 15+ yrs old. We recently had a disappointing diagnosis so we just keep her as comfortable as we can -which means she spends a lot of time sleeping and dining in the sun. We lost her 21yr old "brother" 2 yrs ago and almost a year to the day later another big beaten up tomcat that looks almost identical just showed up at our door! Needless to say he's good company for her. To be honest she probably thinks the first one just came back!!
As for your dinner I'm impressed with your ravioli. I've never tried to make my own. Yum!
All this talk about What's For Dinner discussions on Site Talk made me want to participate. Finally got to cook dinner at home tonight, and it was definitely summery.
I cooked some garlic in some olive oil, then added a bunch of halved cherry tomatoes (first of the season for me here in SF, from the farmer's market). Next I added a bit of white wine, let things simmer a bit, then added some Italian sausage (the already-cooked kind from the grocery store), and baby broccoli. After those cooked, I added a bunch of freshly chopped basil, some chopped scallions, salt and pepper.
I tossed this with penne, and topped with fresh parmesan cheese. Pretty light and lots of fresh tomato taste, since this only cooked for about 15 minutes total.
Dessert was a yellow nectarine, which was so good I ate it in 15 seconds, before I remembered to take a picture.
I'm definitely a happy camper when it's tomato and peach season, even if SF itself is freezing.
re: acssss
Hi acssss.
I don't understand what you are saying in this bug. If you don't mind, would you be able to post about it on Site Talk, and we can take a look: http://chowhound.chow.com/boards/30
Thanks for the compliments on the meal!
re: fldhkybnva
That's why you see some of my comments posted as a colon. Because I replied to someone then replied to someone else (without refreshing my screen) and it posts it under the same name - so people think I am replying to them and I am not.
However, 'nuf said.
I will do as Mr. MP says and post it on SiteTalk.-
re: acssss
Ah, interesting. Haven't seen this bug, but maybe this explains Roxlet's comment here: http://chowhound.chow.com/topics/9061...
I couldn't really understand why that was there, as it seemed like a reply to someone else. So maybe it actually was!?!
Tuna tartare, followed by grilled lambchop, broccoli mousse timbale with citrus beurre blanc & Brabant potatoes with rosemary, Romano, black pepper & truffle oil.
re: Frizzle
This was totally last minute. I was going to do Copper River salmon ceviche, but some really good tuna was on offer so I sort of shifted on the fly. Everything else was out of the icebox and fell into place easily.
Early reviews were very positive.
NB: black crystal salt on the tartare.
re: rjbh20
Looks wonderful! For some reason I have always disliked truffle oil becuase it strikes my peasant-like palate as having a chemical taste to it as opposed to actual truffles.
Did you make the oil yourself? Or is there a brand of truffle oil that you think is the best that may change my mind?
re: rjbh20
rjbh20, I am glad to hear you found the "good stuff". I know you can appreciate it. I gave truffle oil one last shot a couple of years ago and ordered a bottle from a place called D'Artagnan that I became familiar with when I lived on the East Coast. Even that example I found to be somewhat crude.
Enjoy what you found because it is rare.
Quick dinner:
Chipotle-Honey-Dijon burgers on buttered and salted Pain de Campagne toast, topped with sautéed Vidalias
Baby Greens with Persian cucumbers and sunflower seeds, with lemon juice, olive oil, S&P.
Simple and fast, but tasty.
re: juliejulez
Here it is:
Puree a can of chipotles en adobo. Keep in a jar in the fridge.
Then mix together the following with your hands (disposable gloves help here):
1 T. honey
1/2-1 T. chipotle puree
1/2 t. Dijon mustard
1 lb. ground beef of your choiceMake smashburgers from the mixture. After eating, make a note on the recipe about whether you want more or less of any of the ingredients next time.
That's it!
The best days of Spring here -- low humidity, moderate warmth 85 earlier and now mid-70's. Enjoying the sunny evening before the rain moves in (again!) for the next 3 days.
Mid-day meal was hot ham & Swiss on buns marianated in a sweet butter/worchestershire/poppyseed/mustard sauce. Dinner was a smokey ground beef & beans "stew" recipe often brought to potluck dinners. We make the big kettle of it here at home and enjoy the leftovers for several meals. Cornmeal spoonbread on the side, along with fresh peaches and fresh pineapple.
It is definietly summer where I am, which is why I spent the larger part of the day at the pool, catching some rays :-)
Dinner is another summery affair: bison borgerz augmented with a little maggi & wooster sauce, topped with xtra sharp cheddar, and for sides some nuked cotc slathered in butter and smothered in salt, and tomato salad with feta & scallions.
Maybe I can resist an ice cream bar tonight, but so far, I'm 0 for 4, so I'm not too confident!
re: linguafood
I love love Maggi. I have started putting a 1/2 tsp or so in a ramekin and having it alongside a variety of meats - chops, steaks. I'll dip a few bites in for that salty, umami goodness. The combination of maggi, Worcestershire sauce and xtra sharp cheddar sounds like my umami heaven.
Let's see, is it summer? Blinding sun, about 105, sure seems like it! But luckily the evenings are lovely and grilling has still been an option. Last night's shrimp on the barby turned out great.
Tonight I'm going with Czech comfort foods for pap, who is doing great his first day here. He's cheery, and seems unfazed by the whole relocation thing.
On the menu: the fried cheese of discussions past, dilled cucumber salad and I'm actually going to make fries, despite my hatred of deep frying in the house. My hood is pretty good at sucking all that nastiness out of the air. A nice frosty beer or two will wash it all down.-
re: LindaWhit
Fried. Period. He's old.
And I'm pan frying the cheese, so I'll go whole hog.
I'm just trying to make him have good memories of his favorites as he transitions. Maybe later I'll work on a few change ups ;)
I'm hyper-nuts enough to have already visited his new doctor before he got here so I could get tips on helping a senior make a change like this go smoothly.
re: linguafood
When we renovated our kitchen a few years back, my first request was for a fan that 1) worked 2) Would suck the paint of the walls. I got my wish and the filters can be popped out and washed in the dishwasher. *LOVE*
I don't deep fry too often and I light fragrant candles afterwards to dim any remaining oil smell. (Tip from a Singaporean friend that fries a lot of her food.)
We have French friends that when he makes his beloved pommes frites/English chips, she bans him to the garage to do his frying. The marriage has survived.
re: alliegator
I recently went to the butcher to acquire a pound of suet to make a couple pies and instead went home with what appears to be a whole herd's worth of fat that the butchers was only too happy to unload on me. Needless to say, I've had occasion to try frying foods in tallow and I have to say it does not produce that "fry smell" you get from heating vegetable oils. Instead it smells like something savory is cooking and the fries are really dynamite.
A dark and gloomy 54 degrees in North Idaho today. Slow roasted beef ribs, baked beans, corn on the cob, potato salad and watermelon for dinner tonight. I'm drooling at the thought of those ribs already.
re: AngelaID
I discovered beef ribs a few years ago and nothing beats that "beefy" taste when you've got the craving for something savory. I don't find them too often in the markets around here and my butcher does not have them on display. I've been looking lately and have not found any...but soon we'll be tucking in ourselves to that goodness.
Enjoy! Maybe that Summery meal will bring better weather.
re: AngelaID
Well, was sadly disappointed in those ribs. First time I have cooked boneless beef ribs. Cooked the same way I do bone-in. Dry rub ribs, pack tightly in foil and refrigerate overnight, 325 oven for four hours (still in foil), pull ribs out, turn oven to broil, brush with BBQ sauce and broil for a few minutes. They were tender, the flavor of the meat was good, but the texture was just, dry? I don't know how to explain it. Hate anticipating a wonderful meal all day, and smelling it cooking, and being disappointed in the results.
re: AngelaID
At least you're not alone w that cool weather AngelalD, it seems many of us are fed up w damp, cool weather and a lot of braising is going in even though it's June...or June-uary as I've been calling it!
That said, it is sunny and supposed to get quite warm today so there is hope...
dinner last night with GS was fab, of course. we overindulged (slightly) in croquetas de yuca, palmito and avo salad, pork belly, skirt steak and rib eye. (did i forget anything?) oh yes, vino, and i had a manhattan, as i only had to walk around the corner home. killer, all of it. even better was the company. time FLEW by. she was generous enough to let me take the leftover steak home to the BF, for his dinner part 2. and i get to see GS in late August again - yay for me!
not sure what's on board for dinner tonight, may be visiting a friend in the hosp. post-surgery, and/or going to the oldster's.
thank god it's finally Wed.!
While I was in the stupidmarket picking up the Gruyere and heavy cream for last night's quiche, I walked through an aisle that had a box of "meatloaf mix" (dry ingredients, I'm assuming).
My first thought: "Geez, just make it yourself!"
My second thought: "Now I want meatloaf!"So off to the meat counter to see if they had the beef/pork/veal blend - nope, but they *did* have a beef/pork blend, so that got picked up. So that's WFD tonight.
I usually toss in a whole egg, Worcestershire sauce, dried herbs, salt, pepper, and Panko crumbs and muck it all together with my hands and make a free-form lump o' meat in a baking dish. I'm going to take out a 1/2 cup of homemade Plum Ketchup from the freezer when I get home, and that will be used as a spread on top of the meatloaf. I prefer a moister meatloaf when first eaten, so no gravy. The Plum Ketchup will add a nice flavor.
Sides? Usually mashed taters, but I'm going to boil some baby Yukon Golds and fork mash them on the plate. Peas are always the other side. Just because they always are.
re: Harters
Yes, I think you would like it a lot, Harters. A bit of tang from the vinegar, a bit of spice from the ginger and cayenne, a bit of sweet from the plums and brown sugar. It's a great glaze and a VERY good sandwich spread.
Not sure what types of plums you can get over there, but I much prefer the black plums for this recipe.
And I recommend cutting back the water to 1/4 cup if your plums are VERY juicy. I think this recipe is very forgiving, and you could change up the add-ins very easily.
re: alliegator
Allie, meatloaf is VERY easy. Make sure you get your mise en place all set, because your hands get messy. Plop the ground meat into a large bowl, crack an egg over top, and lightly mix with one hand - adding the herbs, salt/pepper, Worcestershire sauce (or other liquid) and breadcrumbs with the other. Don't mix it too much, as you don't want the mixture to be handled too much (just like lightly patting burger meat together without over-mixing).
As I said - I put a free-form loaf into a larger-than needed pan, because I like as much of it to get a crusty-crust. Many people use a loaf pan, but that only gives you a crusty top. :-) You bake it for an hour to an hour and a half, depending on how big it is. Let it sit for 5-10 minutes, and then slice and nom-nom-nom. :-)
re: alliegator
Oh, don't follow my instructions word for word - people like different things in/on their meatloaf. Do some research as to what might "click" with you and Grampy. (What should we call your roomie? :-D )
And ask away on anything that you don't know about or haven't made before. This group (and pretty much most of CH!) loves to help others learn about good food. I mean, it's not like we don't have opinions and like expressing them. :-)
re: LindaWhit
Can I just say, that is why I have come to love you guys? I mean, seriously, let's talk about the difference between the WFD threads and that Paula Deen discussion currently happening over on another board? Ugh.
BTW, your ideas have me craving meatloaf soon! And that plum ketchup sounds right up our alley...
re: LindaWhit
I love meatloaf Linda and yours sounds great. Love the idea of your plum ketchup too! I read about your mixed meat from the butcher's counter. That's something we never get here. You have to buy each ground meat individually at the supermarket. I haven't even seen a butcher shop selling it either.
re: Breadcrumbs
Bc, I think it's a fairly localized thing. I recall getting it in northern New Jersey when I lived there, and maybe in central PA. Up here in New England, not all markets carry the ground beef/pork/veal packages (technically, not mixed together - just packaged together). I think it was awhile before I saw it at the market I stopped on Tuesday. I know of I think only one other that carries it in my area.
re: LindaWhit
I bet you're absolutely right about it being regional Linda. Now you mention how it's packaged, I remember seeing it in Buffalo. Buffalo has a large Italian population so the tri-mix is probably a necessity. They sold it that way at the supermarket in Montepulciano in Tuscany as well!! They also sold pkgs with an onion, a celery stalk and a carrot for the ragu!
We are headed out tomorrow morning to Mack, Colorado. Where is Mack, you ask? It's right near the Utah Colorado border by Grand Junction. Every year we go to a country music festival out there. We "glamp"... aka glam camping in SO's dad's 35 foot trailer that has air conditioning and running water. During the day on one of the days the guys will go golf so I am looking forward to sitting and reading for about 4 hours, which is something I never do. Another day we will go wine tasting at the wineries in Palisades, which is right in the foothills of the Western Slope. I never knew before moving out here that they made wine in Colorado, but they do, and while many are a bit too sweet for my liking, I have had some decent ones. The evenings will be lots of shows, and lots of beer. I'm still trying to figure out a way to sneak in my summer shandy. Oh, and corn dogs. They have these really good corn dogs so I end up having one for dinner every night.
We'll be out there til Monday morning, so tonight's dinner is rummaging through the bits of leftovers. Since SO will be at hockey tonight, that is a sure sign that I can lay claim to the last of the Father's Day tri tip, and dinner will be a tri-tip sandiwch.
re: juliejulez
Are things like that kind of a culture shock (in a good way!) for you? I just noticed in another thread that you lived in Lincoln Park. I have spent tons of time with friends that lived there over the years. It must be the polar oposite of Mack.
Don't forget to take your coozie with you!
re: Fowler
LOL no because I grew up a country girl in central CA, Visalia to be exact. My dad was a good ol' boy type... hanging out on the front lawn drinking beer w/ the neighbors every Friday night. I was a city girl for awhile, but you know the saying... can take the girl out of the country but can't take the country out of the girl. It was kind of funny, my best friend (whom I met in Chicago) couldn't understand why I don't mind living out east of Denver surrounded by farms etc like we do, instead of living downtown, til she saw where I grew up, and said "I totally get it now". I will say, if you had asked me 3+ years ago if I would ever live out here, I would have said hell no. Lincoln Park is certainly the polar opposite of anything country.
We are bringing the entire coozie collection!
re: alliegator
As long as I have a toilet and somewhere to take a quick shower daily I'm good to go. We are doing some real tent camping in July, but it's only for 2 days, and the campground has shower and bathroom facilities :) Plus, that trip there will be a lake and a boat involved which makes it easier to deal.
re: juliejulez
That doesn't sound bad. I've only camped once as my parents keep a mountain cabin. But mangator and I went tent camping years ago outside of Tucson. I got COLD, he had tummy troubles (no potties), and a ranger came to check on everyone while my 20 year old self was clutching a beer. Not glam.
We drove home at about 3 am.
re: juliejulez
Sounds like a great time JJ! Enjoy... and good for you to read while the 'dudes golf.:)
Nice long weekend. Hope the music is good and enjoy the corndogs, beer, and the tri-tip.
Note to self: read through the whole thread section before commenting, so you don't make an ass of yourself with two comments, that are late as it is. Duly noted. Blush. :)
Tonight's dinner was mostly prepped this morning - I found a tasty-sounding recipe on CI for kofte, so I seasoned the meat and shaped it and will grill it off tonight. I made baba ganoush to go with, and will saute some zucchini a la minute. I fried a bit of my kofte mixture to taste for seasoning and it is really delicious - CI calls for a packet of gelatin and finely ground pine nuts (I used walnuts) instead of panade, which I find gives a great texture with just a hint of nutty flavor. We'll see how the flavor develops as they sit in the fridge.
re: biondanonima
I made one of Ottolenghi's Koftas the other night. I served it with a nice Israeli feta, sliced tomatoes, red onion and olives. Made a Persian style rice with dill, saffron and pistachios Hummous and fluffy pita. Oh and some grilled veggies. Seems we are on the same wavelength this week!
re: JungMann
I LOVE Persian dilled rice - that would be wonderful with this kofte, but we're LC so no grains currently. My recipe is from Cook's Illustrated's most recent issue - here's a paraphrase:
1/2 cup pine nuts
5 garlic cloves, peeled
2 teaspoons hot smoked paprika
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 1/2 pounds 80 percent lean ground beef
1/2 cup grated onion, drained
1/3 cup minced fresh parsley
1/3 cup minced fresh mint
1 1/2 teaspoons unflavored gelatin
Process nuts, garlic, salt, pepper and spices in food processor until course paste forms. Transfer mixture to large bowl. Add beef, onion, herbs and gelatin; knead with your hands until combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 portions. Shape each into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread mixture onto skewers. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
I went a little heavier on the spices (especially the coriander) and was thrilled with the piece I tasted this morning. Hopefully the rest in the fridge will improve the flavor/texture even further!
re: biondanonima
I have had a bag of basmati rice and a can of lima beans in my cupboard since the beginning of the year to make dilled rice, but my own LC guilt has kept me from making it as well. The spice blend for these kofte is very interesting, especially with the smoked paprika. Can't wait to try it!
re: JungMann
Hi JungMann!
Both recipes I used were from "Jerusalem" by Ottolenghi & Tamimi.
. The Kofta was called Kofta b'sinyah. I used all lamb as that is what I had. The rice: saffron rice with barberries, pistachios and mixed herbs. I use extra dill as being part Scanda-hoovian it is in my genes to overindulge on the dill. Also, I used lingonberries as I did not have barberries.There is a version here at the second link. He also has the mejedra recipe too, which I really like as well.
re: biondanonima
I always have the same problem when I build kofte kebabs on a skewer. The Levantine version is not supposed to have binder, so I find I have the most success when I just shape them into little meat footballs by hand and cook them that way. I'm interested to see if the nuts help them bind when I make them this way.
re: JungMann
The nuts didn't seem to do much in the way of binding - in fact, they actually contributed a little bit to the crumbling, I think. I didn't grind them as finely as I probably could have, though - I was using my mini-food processor instead of my big one and I got lazy. I think everything would have been fine if I had oiled my cast iron grill pan, but again - lazy! Only two or three of them broke apart, so it wasn't a big deal. DH got the leftovers for lunch - I'm jealous!
re: gingershelley
They actually had two versions online, one for lamb and one for beef. They were mostly the same except for some minor differences in the spicing, but I used beef and followed the beef version, though I made some changes to the spices to suit my own taste. I will definitely make them with lamb at some point too, though.
So.....let me ask you you about short ribs. It's a cut of meat that's rare in the UK - known as Jacob's Ladder. I've had it restaurants, never seen it at the butchers.
However, what I have found at the butchers are "flat ribs". Now these look pretty similar and may be the same. Certainly I think this is my opportunity to cook them as short ribs.
I quick nosy through past WFD's, etc (why do I always think that says WMD's?) suggests I need to braise them. Got any tips for cooking them? Aromatics? Cooking time? Good vegetable dish to go alongside?
Tomorrow's dinner may be in your hands - don't let me down, pals.
re: Harters
Sear them well & braise with the usual aromatic veg (onion, carrot, celery, leek, garlic if you like) and braise until tender. Red wine or ale (think Carbonnades Flamande) is good in the braising liquid, along with some thyme. They are also remarkably good barbecued -- just salt & pepper and about 3 - 4 hours of wood smoke.
Its usually thought of as a winter dish, so mashed potato is the usual complement, though some like mashed root vegetables. A frisee salad with Dijon vinaigrette works well before.
Below is a before & after.
re: Harters
Short ribs are definitely a braising meat and are easygoing with aromatics. Brown the ribs, deglaze with red wine or beer (or not), braise with beef stock, thyme, onions and a goodly amount of black pepper and you have a perfectly simple main to serve with polenta or mashed celeriac and mushrooms. Mirepoix and bay in the braise is good. Gremolata to serve will brighten your dish. Just know that the meat is rich so you will want an acidic component in either the braising liquid or the final sauce. Making the ribs a day ahead and crisping them under the grill before glazing with a defatted reduction of the cooking liquid gilds the lily.
If you like the taste of Chinese spareribs, I reckon the Mahogany Beef Stew that was popular here a couple years ago would be the perfect braising liquid for you. Korean braised short ribs sweetened with pureed pears is also a favorite of mine. The latter are good with carrots, radishes and vinegary salads.
http://www.maangchi.com/recipe/makgal... -
re: Harters
Definitely braising after a good browning sear on all sides. Wine is always good for the liquid, but so is stock and something like pomegranate molasses with ginger, concentrated tomato puree (tomato paste in the States), and a sachet of herbs.
That was done in a slow cooker, but can also be done in a dutch oven in the oven, tightly covered, for about 2-1/2 to 3 hours (350° F. oven / 175° C.)
re: Harters
I recently read this post on Serious Eats and Kenji likes them grilled http://www.seriouseats.com/2012/05/th...
re: Harters
Thanks, folks. We'll be going with our usual beef braise which is pretty much as described by rjbh20. Heavy on the onion.
It fits the weather. Yesterday was lovely - didnt need a jacket even walking back the car from the restaurant, mid-evening. Today it's back to being cloudy and wet - forecasted temperature high - 19.
re: Harters
Harters: Re short ribs---If you like Gingery/Asian flavors...here you go:
Look for one of my 7th October posts. OR you could just go here: http://www.finecooking.com/recipes/as...I serve them with rice instead of potatoes.
Also I recall a certain recipe posted by jfood (might have been a John Tesh recipe) and one from Suzanne Goin's place called 'Lucques'. They seemed to be very popular with folks around here.
Have you ever tried the long beef ribs on the bbq grill? Very rich and beefy.
re: gingershelley
Here's a link, shelley.
http://www.todenhammanorfarm.co.uk/sh...As you'll see the flat rib has a bone with the meat all on top.
For size, the bone in the two pieces we had was about 2.5 - 3cm wide and about 10cm long. You can scale up the siz eof the meat from that and the photo.
A piece enough to eat. And it proved to be a really delicious braise - the fat had gone very unctuous and lovely to eat.
re: Harters
I'm just working my way through the thread now Harters and I'm glad you enjoyed you short ribs. They are my favourite cut of beef and I was quite happy when everyone else turned their nose up at them as they were considered a cheap cut. Of course things change and sooner or later some tv chef starts making them then everyone wants them so now they are reasonably priced but not the bargain they used to be.
There are a lot of amazing recipes out there for this cut but I do have a few favourites and this braise is one of them:
We first served them over rice however we prefer them atop garlic mashed potatoes.
I was interesting in the butchering of the cut you linked to. That top layer of fat has been trimmed when I purchase them here in Canada.
After some brutal humidity here in SE Michigan, we are having extremely pleasant low humidity 70s days. So I may do one dinner in the oven. But on the solstice we are having a huge bonfire and eating anything you can cook on a stick. And I'm going to drink my self-imposed once a month beer (I'm pregnant) and am so excited to do so!
re: charlesbois
I am laughing out loud!!!!!!!
(to be read with a heavy Cockney accent)
Wha? Another Monty Python fan? I don't belief eh!...don't get me started on Monty Python! I've seen their movies a thousand times (my fav being The Meaning of Life with The Life of Brian with the The Holy Grail tied for second).
The chicken-fried steak yesterday came out especially good. I did make changes to the Austin version - and didn't use the regular buttermilk-flour combo, but egg/breadcrumbs and didn't use a butter/flour/heavy cream gravy but instead a flour/broth gravy with green onions. I also didn't make the steak fries in the end, but baked potatoes... a lighter version, but delicious nonetheless.
Today the sun is out, the birds are chirping and the mood is good! I am not working today, and I think I'll drop by husband's University and we'll have ourselves a picnic in the quad with leftovers from yesterday, some red grapes I picked up on sale and some wine (hey, the Italians and French have wine at lunch too)
Tonight for dinner, we are invited over to friends for dinner, so no cooking tonight!
No cooking, no working, sitting in the sun - who could ask for anything more in life?


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A collection of news and information related to Waynesboro (Virginia) published by this site and its partners.
Top Waynesboro (Virginia) Articles
Displaying items 45-55
Sandra A. Deal
Milestones - June 24
Story | Jun 23, 2013 | 12:58 PMBirthdays June 23 — Donna Showe, Hagerstown, turned 63. Jace Conley, Blairs Valley Road, Clear Spring, turned 25. Anniversary June 24— Pam and Gerald McIntyre, Waynesboro, Pa., are celebrating their 24th anniversary. -
Nancy D. Baker, 72
Woman's struggle with leukemia leads to local registry drive for Be The Match
Story | Jun 23, 2013 | 4:13 PMWaynesboro teenager Courtney Sprenkle-Shelly learned a lot about bone marrow in the years she fought leukemia, but one day she posed a question about it to her mother. "She said, 'Why don't we ever have drives?'" recalled... -
Community calendar - June 24-28
Story | Jun 24, 2013 | 7:48 PMMonday, June 24 Hancock Lioness Club meets at Hancock Truck Plaza, 6 p.m. Long Meadows Rotary meets at Nick's Airport Inn, 6:15 p.m. Hancock Lions Club meets at Park-N-Dine, 189 E. Main St., 6:30 p.m. The Mason-Dixon Chorus meets every... -
Tri-State briefs
Story | Jun 24, 2013 | 9:17 PMFree technical seminar Tuesday MARTINSBURG, W.Va. — Blue Ridge Community and Technical College will hold a free seminar called "Technology 'How to's' for the 50-something" Tuesday on the main campus at 13650 Apple... -
Waynesboro man to appear in court on indecent assault charges
Story | Jun 24, 2013 | 9:28 PMA Waynesboro man identified in court documents as a pastor is scheduled to appear in court Tuesday on indecent assault charges. Carl William Bittle Sr., 69, of 29 Strickler Ave., is charged with one third-degree felony count of indecent assault of a... -
Donald M. Ringer, 85
Story | Jun 24, 2013 | 9:58 PMDonald M. Ringer, 85, a resident of Maryview Nursing Center, Suffolk, Va., and formerly of 27 Roadside Ave., Waynesboro, died Monday, June 24, 2013, at the nursing home. The family will receive friends at Grove-Bowersox Funeral Home, Waynesboro, Pa., on... -
Ruth L. Delauter, 74
Story | Jun 24, 2013 | 10:22 PMRuth Louise Delauter, 74, of Hagerstown, Md., and formerly of Williamsport, Md., went home to be with her Lord on Monday, June 24, 2013, at Meritus Medical Center near Hagerstown. She was born Jan. 4, 1939, in Williamsport, to the late Fred and Anna... -
Franklin A. Funk, 27
Story | Jun 24, 2013 | 10:24 PMFranklin A. Funk, 27, of State Line, Pa., began his new life on Thursday, June 20, 2013. He was born Thursday, Aug. 8, 1985, in Hagerstown, Md., a son of Dana D. (Horn) Specht of Frederick, Md., and Andrew L. Funk of Artemas. In addition to his parents,... -
C. Chester Gelwicks, 96
Story | Jun 24, 2013 | 10:30 PMC. Chester "Chet" Gelwicks, 96, formerly of Tomstown Road, Waynesboro, Pa., passed away on Monday, June 24, 2013, in Michaux Manor, Fayetteville, Pa., where he had resided for many years. Born Oct. 22, 1916, in Altenwald, Pa., he was the son...

subset: commoncrawl


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Hi Cathy, sorry to bother you. My normal username, EhhhN, has been hacked. I know who did it, but I don't know exactly why. Whenever i do the /nick command, I type in the correct password, but it won't let me retrieve my account. How should I deal with this?
Ahh thank you. I noticed that upsetting bug earlier but it slipped my mind to mention it. Thank you for being so proactive about the quality of our metagames.
I logged onto Showdown and saw the new HP bars and I just knew you were behind it. Please know that your dedication to accurate simulation is definitely appreciated, by some at least. Out of curiosity, do you have any interest in working on a cartridge-accurate Sleep Clause?
Cathy, can you help me change my Smogon name? My showdown name is Iron Manatee, and I registered this first, and then tried registering Iron Manatee on smogon, and it said that I needed admin permission or something (I can't remember). Would you have any idea about how to fix that?
Hey man, you're doing a great job bro. Keep it up, and congrats on being Re-Admined I think you deserve it dude.
Aww I was hoping to find an RMT for your 1,000th post. :( Anyway, like everyone else has been saying, congratulations! And thanks again for all you've done, Pokemon Lab was what got me into online battling in the first place. I wouldn't be here if it wasn't for you!


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Daler Mehndi: 'I am not craving for work' |
Bhangra has never been quite the same since Daler Mehndi's chart-busting debut song 'Bolo tara ra ra' released at the peak of the Indi-pop era in 1995. Not only did the track made bhangra discotheque-friendly by means of redefining what was considered a strictly folk genre, but also paved the way for successes such as 'Na na na re'(1997) and 'Tunak tunak tun' (1998). |
Dibakar Banerjee: 'It's my most expensive film' |
Dibakar Banerjee, who is busy working on his film, Detective Byomkesh Bakshy! (DBB), talks about his most ambitious project. |
Ranbir - Aamir: NEW BFFS? |
They are both stars in their own right - while Aamir Khan has established himself as one of the biggest names in the industry, Ranbir Kapoor may well be on his way to superstardom. It's fascinating then to know about the the "bonding" between Aamir and Ranbir, the news of which a source close to the actors lets us in on. |
Sukhwinder Singh: Rahman and I share a spiritual connection |
Sukhwinder Singh's entry into Bollywood was crafted in a way dreams are made of. After an initial struggle, he got a chance to lend his voice to a song that continues to define him as a singer even today. Read On.. |
Remo Fernandes: 'I can't do chamchagiri' |
Remo Fernandes shot to fame in 1987, with his hit song, 'Jalwa'. The Goa-based singer went on to deliver chartbusters like 'Humma humma', 'Pyar to hona hi tha' and an album, 'O meri munni'. Then, he laid low for years till 'Maria pitache' in David happened. And now, he seems to be making a comeback of sorts with Luv U Soniyo and Kaizad Gustad's next. |
I am a mast-maula person: Priyanka Chopra |
Priyanka Chopra seems to be finally coming out of the emotional turmoil following her father's death last month. The 30-year-old actor-singer is upbeat about her latest song featuring Pitbull, Exotic, racing upto the top slot on iTunes India charts within merely two days of its release. |
Akshay Kumar: 'Not up to international standards!' |
We speak to Akshay Kumar (he injured his foot while shooting for the tentatively titled Pistol) about precautions and safety on the sets. |


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"Arise and take our stand for freedom as in the olden time." Winston Churchill
"Proclaim Liberty throughout All the land unto All the Inhabitants Thereof." Inscription on the Liberty Bell
Fast and Furious
Court refuses to dismiss "Fast and Furious" documents case
The House of Representatives, as most of us recall, has demanded that the Obama administration produce records about its response to the Operation Fast and Furious gun-running scandal. President Obama refused to produce some of those records based on the assertion of executive privilege. He asserted the privilege even though, as I understand it, the documents in question were never provided to the president or his advisers The House held »
Mexican police chief killed with "fast and furious" rifle
The Fast and Furious scandal has faded somewhat from the consciousness of even President Obama's fiercest critics. How could it not, in view of the multitude of more recent Obama administration scandals. But Fast and Furious may return to the radar screen in light of this report: A high-powered rifle lost in the ATF's Fast and Furious controversy was used to kill a Mexican police chief in the state of »
A New Front in the Administration's War on Journalism?
The two most honest and independent reporters in Washington are, I think, Jake Tapper, now of CNN, and CBS's Sharyl Attkisson. I'm probably forgetting someone, but those are the two that come to mind. Ms. Attkisson reported on Fast and Furious more fearlessly and effectively than any other reporter. Today she disclosed that her personal and work computers have been "compromised." The circumstances are being investigated: "I can confirm that »
Obama Spins Furiously On Guns
Barack Obama's comments about guns in Mexico today demonstrated a curious lack of self-awareness. "[M]ost of the guns used to commit violence here in Mexico come from the United States." So the violence perpetrated by Mexican drug cartels is our fault? That seemed to be the implication. But obviously, if there were not a single firearm in the U.S., the drug cartels would be just as well armed as they »
A "Fast and Furious" culprit resigns from Justice Department
Gary Grindler, Attorney General Eric Holder's chief of staff, has resigned from the Justice Department effective tomorrow. Grindler leaves after less than two years in that position. Grindler oversaw the Bureau of Alcohol, Tobacco, Firearms and Explosives, which led "Fast and Furious," the failed and criminally stupid "gun-walking" operation that allowed Mexican cartels to obtain hundreds of illegally purchased weapons. The DOJ's Inspector General faulted Grindler for hiding the connection »
ATF's Fast and Furious Coverup Exposed
Darrell Issa and Charles Grassley have been releasing documents that they have obtained in connection with the Fast and Furious investigation. I have not yet seen a site where the documents are actually published, so we have to rely on news accounts of them. If any of our readers are aware of a location where we can read them for ourselves, we would appreciate hearing about it. In the meantime, »
Today's Big News Story: Eric Holder Cited For Contempt
On nearly any other day, that would have been the headline. And who knows? Years from now, history may record that today's most important event was the House of Representatives' voting to hold Attorney General Eric Holder in criminal contempt by a stunning 255-67 vote. Among those voting "Yea" were 17 Democrats, so the contempt citation was bipartisan to a meaningful degree. The contempt resolution was, in my view, entirely »
Contempt Vote Against Holder To Go Forward
It was reported tonight that last-minute negotiations between House staff and Eric Holder's Department of Justice have broken down, which means that the House will proceed with a vote that should make Holder the first Attorney General to be held in contempt of Congress. CBS, like other news outlets, begins by misrepresenting the Fast and Furious program: The Department of Justice and House Republicans have been at a stalemate regarding »
Was Fast and Furious Intended To Promote Gun Control? Another View
Paul wrote here that he doesn't buy the theory, advanced by Bill Whittle and others, that the real purpose of the Fast and Furious program was to lend support to the assertion that the weapons used by drug gangs in Mexico come overwhelmingly when gun shops in the American Southwest, so as to advance the political cause of gun control in the U.S. Paul's arguments were cogent as always, but »
Was Fast and Furious intended to promote gun control?
As John notes here, Bill Whittle is arguing that the Fast and Furious program was an effort by the Obama administration to increase bloodshed in Mexico and thereby lead to tougher gun control regulation in the U.S. This theory has been around for a while, and may receive a wider hearing now that Obama has asserted a weak privilege claim to prevent the disclosure of some Fast and Furious documents. »
Fast and Furious: Follow the Ideology
At PJTV, Bill Whittle makes the case that Fast and Furious was driven by Barack Obama's and Eric Holder's anti-gun ideology. The case is, I think, a persuasive one, as no one has offered an alternative explanation of why the administration would deliberately facilitate the shipment of thousands of guns to Mexican drug cartels, with no effort to track them unless and until they were involved in the commission of »
Why Would Anyone Trust Eric Holder?
I wrote yesterday that the Obama administration's assertion of executive privilege with respect to Fast and Furious documents that have been subpoenaed by the House Oversight and Government Reform Committee is frivolous. If you haven't already read it, you can check out that post to see why. In addition, I pointed out that lawyers only assert lousy claims of privilege when they have something to hide. So the presumption that »
The politics of fast and furious, Part Two
Unlike Politico, the Washington Post offers a realistic, non-partisan take on President Obama's assertion of executive privilege. Under a headline stating that Obama has "create[d] a tricky situation," David Nakamura recognizes that this dispute could hurt Obama. He writes: "The potential protracted legal dispute has the potential to embarrass and distract the White House during the heart of the reelection campaign." This election is, above all else, about the economy. »
Obama's Claim of Executive Privilege: It's Frivolous
Today Deputy Attorney General James Cole advised Darrell Issa, Chairman of the House Oversight and Government Reform Committee, that the Department of Justice will not respond to the committee's subpoena of certain documents relating to the Fast and Furious scandal. Instead, the Obama administration is asserting a claim of executive privilege for the reasons laid out in Eric Holder's letter to President Obama dated June 19. Holder's letter is a »
The politics of Fast and Furious
Here's how Politico writers Jake Sherman and Reid Epstein reported the House Oversight and Government Reform Committee's vote to hold Eric Holder in contempt: "The Fast and Furious investigation has finally handed House Republicans a prize they've long sought: a legal smackdown of the Obama administration." Can anyone imagine this lead sentence if the House had found the Attorney General in a Republican administration, Alberto Gonzalez for example, in contempt? »
Those Fast and Furious documents must be dynamite
My friend Bill Otis was a Justice Department lawyer for many years. He spent a good portion of those years as a prosecutor. He also served as an attorney in the White House Counsel's shop, so he knows all about dealing with unpleasant congressional inventigations and demands for documents. In short, Bill is extremely very well positioned to comment knowledgably on the dispute between Rep. Issa's Committee and Eric Holder, »
White House asserts executive privilege claim to further DOJ's Fast and Furious cover-up
With the House of Representatives poised to hold Attorney General Eric Holder in contempt, President Obama has granted Holder's request to assert executive privilege in refusing to turn over documents to Congress related to the Fast and Furious scandal. This won't insulate Holder from being held in contempt. Rather, the White House presumably hopes the assertion will improve Holder's position if/when his dispute with the House reaches the judicial system. »


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Alloggi Economici Alberghi Economici Europa Italia Aci Trezza
kruipen! We bezoeken leuke dorpjes en stadjes als Taormina, Aci Trezza en Aci Castello, Catania en ...
Posted in Jos en Hester in... by joshester
past midnight. At the train station I took a taxi to my hotel that I had booked ahead of time in Aci Trezza . Got there in the pitch black middle of the night. I checked into my room and opened the curtains ...
Posted in Memoirs of a Wanderer by terrav


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Topics in this article: Government Real Estate Nonprofits Crain's Michigan Business Construction/Property redevelopment Taxes/tax credits Urban renewal
Originally Published: January 12, 2014 8:00 AM Modified: January 15, 2014 12:19 PM
Land bank ... or land grab? Experiment in Kent County has some raising roof
Dave Allen, director of the Kent County Land Bank, said the bank sold 44 properties in 2012 as an experiment. "It doesn't make any sense to go out and try to buy hundreds of properties if we don't know that it's going to work," he said.
For weeks in the spring of last year, Scott Scheltema loaded his aged-but-trusty pickup with tools and drove north 20 miles from Caledonia to Grand Rapids to hammer, paint, hang drywall and demolish parts of 1334 Matilda St. NE in hopes of making a buck.
Laurie Craft
"One of our priorities is to support affordable, quality housing options in urban neighborhoods," Craft said. "The land bank is helping to make that happen." Related Content:
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Views: 203
Tags: Do You Suffer from NPS?, Recruiting, Scott Wintrip, StaffingU
Nice reminder Scott. There are some who I would like to end my NPS with!!!
Being nice and holding folks accountable for production goals are not necessarily mutually exclusive; taken together, they are in fact, the epitome of genuine leadership.
As a retired Navy Chief Petty Officer who spent 12 years on sea-duty, I know the meaning of being tough. However, it was my 5 years on recruiting duty that taught me the value of balancing the 'Good Cop/Bad Cop' aspects of achieving production goals with the subordinate recruiters under my authority.
Leadership is all about providing every possible resource for organizational success; that of course would include providing additional 'training' as required. It also requires a liberal and consistent dose of 'nice guy' back patting AT EVERY POSSIBLE OPPORTUNITY.
I've experienced far too many managers who view every subordinate as a nail and therefore felt the only tool necessary was a hammer. Yeah well, didn't buy it as a young Navy recruiter, and don't buy it now. The churn in recruiting offices has far more to do with a lack of leadership rather than a surplus supply of niceness!
I'm just sayin ~
Thanks all...I love the conversation going on here. Tony, you make a great point. Holding people accountable is one of the most kind and compassionate things we can do.
When we avoid this, we are actually practicing a form neglect - employee neglect. Just like child neglect is illegal...employee neglect should be illegal for leaders too!
Spot-on Scott! My father (no piker in the disciplinary department) was fond of saying a child needs only 2 things (beyond food, water, etc.) to grow into a happy productive adult, "love and discipline".
Not sure about the love part with employees, but we all need to know where the boundaries of acceptable behavior are for optimal success. Without providing discipline, leaders are practicing the worst form of neglect toward not just their subordinates, but their customers as well!
Great topic, thanks for letting me participate ~
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Footage Friday
November 15, 2013
A few videos that will get you psyched to skate this weekend. Read More
Posted in
MRZ and Powell-Peralta
November 12, 2013
MRZ has taken plenty of awesome photos with the Powell-Peralta guys. Read More
Posted in
Powell-Peralta and Jello Biafra
November 11, 2013
Powell-Peralta and Jello Biafra. Read More
Posted in
Willy Lara: Welcome to the Team
November 11, 2013
Willy Lara is the new, Powell-Peralta am. Read More
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Brad McClain: 2013 Halloween Hellride Champ
October 31, 2013
Thrasher Halloween Hellride 2013 Read More
Posted in
Austin Poynter: MLK and Prince Park
October 17, 2013
Fun video of Austin Poynter ripping. Read More
Powell-Peralta Pumpkin
October 15, 2013
Carve your own Powell-Peralta pumpkin for a chance to win a Powell-Peralta Funshape deck! Read More
Posted in
Austin Poynter at Oceanside Skatepark
October 4, 2013
New Monster Energy video of Austin Poynter. Read More


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I know that today is January 31st already. But, if you have not had a chance to check out the digital edition of our January Issue of Hydraulics & Pneumatics, please do so. It contains our 2012 Designers Guide to Fluid Power Products.
Also featured in this issue are Sizing up motors for HPUs, Sizing up options for oil-free air, and much more. If you would like to receive a digital subscription to H&P, please advance to the very last page of the digital edition.
There you will find a form for a free subscription. Please fill it out and submit it as it will also get you on the list to receive our Fluid Power Handbook & Directory and our new Compressed Air Handbook.
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