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These specials won't last long! Take a look at our high quality pre-owned inventory.
Submit our trade-in form and we'll get back to you quickly with an appraised value.
Schedule a service appointment for vehicle maintenance, repair or inspection.
Looking for a specific part or accessory? Submit your inquiry and we'll track it down.
We're here to provide you with tools that we hope will make buying a car easier. You can browse our inventory-new or used-get a quote, fill out a credit application, value your trade or make a service appointment. We're Lokey Nissan, and we're here to help you.
Our large inventory and wide selection of models, along with competitive pricing, allow us to make you a great deal on the Nissan of your choice. At Lokey Nissan, our goal is to assist you in making a confident decision. Our friendly, professional staff members are here to answer your questions and listen to your needs. Whether you're shopping for a new Nissan or pre-owned vehicle, we're here to help with your search. Our well-stocked inventory includes popular Nissan models, including Altima, Sentra and Cube. Wherever you live in the Tampa area, or if you're driving from St. Petersburg, New Port Richey, Wesley Chapel or Brandon, we're ready to serve you.
Commitment to customer care at Lokey Nissan doesn't stop with your vehicle purchase. Our Nissan Service center is staffed with factory-trained technicians, ready to perform everything from regular maintenance to expert repairs. Work done quickly and correctly with excellent service is our goal with every vehicle, every time. Whether your car is the latest model or a few years old, a Nissan or other brand, we can take care of it with service and the correct auto parts at competitive prices. We run specials all the time and recommend you frequently visit our Web site to learn about them.
Whether you come to us knowing the exact model and options you want with financing in hand, or haven't made your choice and need help with the loan, we are prepared to work with you. At Lokey Nissan, our auto finance department has access to loan and lease programs designed to fit within your budget. Perfect credit or rough around the edges, we will work hard to get you financed. We serve people throughout the Tampa area, including St. Petersburg, New Port Richey, Wesley Chapel and Brandon. From buying to financing to maintenance, we've got you covered with friendly, courteous service, all at competitive prices. Be sure to contact us first for all of your Nissan Dealerships St. Petersburg questions.
Lokey Nissan is located at 27758 U.S. Hwy 19 North, Clearwater, FL 33761Latitude: 28.032890 Longitude:-82.738500.Our phone numbers are Sales: 888-603-7506, Service: 888-603-7532 and Parts: 727-450-7989. Lokey Nissan is online at www.lokeynissan.com.
LokeyNissan Clearwater is a family owned and operated Nissan Dealership ready to serve our customers. Since 1952, the Lokey Automotive Group has been in Clearwater helping you and your family buy and service your automobile. Visit us today and our sales, service and parts professionals will help you with your vehicle.
You might know that the Nissan Altima is a mid-size car manufactured by Nissan North America, but did you remember that it is based on the Nissan Bluebird line, which began in 1957?
The Nissan Rogue is a compact crossover SUV that debuted in October 2007. It is known as the Dualis in Japan and Australia.
The Nissan Pathfinder was an SUV and now a CUV manufactured by Nissan Motors since 1986 and is derived from Nissan's compact pickup truck platform. The Pathfinder is sized between the Murano and Armada.
Check out what people are saying about us on Google...
Mark Puglio
reviewed a week ago
Brent (sales manager), Igor (salesman) have been great, attentive to my needs and very professional. I would recommend Lokey Nissan to my friends and family.
Alice Bookman
reviewed a week ago
Lokey Nissan is the best! I have been going to the Lokey Nissan located on 27758 US19 Clearwater since I bought my Quest almost 13 years ago. The customer service from Jason Yates, Chris Cosgrove and all the others is outstanding. It is nice to feel special sometimes and that is the Nissan way all the time. I know I am stressed when my car needs repairs but THANK YOU boys for making a rough day a little happier.
Trainkid Higgins
reviewed 3 weeks ago
Every time I bring my Altima in for service, the entire staff has been friendly and extremely helpful. They always treat me as if I'm their only customer. It's a good place to buy a car!
Bobbi Ruoss
reviewed a month ago
Lokey Nissan is the best for service! My 2005 Altima was in for service, and as it turned out, several major things were wrong with it. The service advisor, Chris, took me back to the mechanic, Mihai, who showed me each of the problem areas and explained what would be done to correct them. The cost was more than I was prepared to pay, so Mihai told me what was critical and what could wait for a while. Chris also found whatever discounts could be applied. They were very good about keeping me informed about what was going on, and even gave me a rental car when it became apparent it would be an all day repair. I will continue to use Lokey for all my service, and will purchase my next Nissan from their dealership soley based on the quality of their service department.
Bernadette Bumpers
reviewed 2 months ago
I have been using them for years always great service. If they mess up they also fix it and that is hard to find :)
Christy Walsh
reviewed 2 months ago
I had a great experience with Neil Tenn and everyone at Lokey Nissan. They had me set up to see the cars I wanted, before any of the other local dealerships I contacted even bothered to respond to my internet requests. Once I arrived, I was blown away by the level of service. A great experience overall.
Heidi Muenger
reviewed 3 weeks ago
I have been using Lokey Nissan in Clearwater for awhile now. I always have the most pleasant experience there and have been very happy to have excellent service. Chris Cosgrove in the service department is always so helpful and gives me just the guidance and options that I need. I am very appreciative and will continue to go there for my Nissan. -Heidi
Mary Taylor
reviewed 3 weeks ago
I had a great experience with Lokey Nissan and my sales rep George Agostino. I really appreciated the 'no-pressure' style from George. He worked with me to get the payment I needed. I'm going to love the free oil changes for life too. I'd highly recommend you going to Lokey and see George for your next vehicle purchase or lease.
Adis Kreso
reviewed a month ago
Lokey Nissan has great Customer Service, they persuaded me to buy their car instead of choosing Honda or Toyota. Their staff is friendly, professional, attentive to details, and their sales person Peter Jozsa made that difference. To prove that what they do is not just empty words, the next day when I went back to Lokey to put upgraded wheels on my brand new car, my vehicle got slightly damaged and their manager Brent decided instead of trying to fix it to replace it with another car. Real professionalism!
John D'Antonio
reviewed 2 months ago
Courteous and excellent service delivered in a timely fashion. Explanantion of work preformed was clear and understandable. Jeff Sherwood is an excellent service representative.
Patricia Budney
reviewed 3 months ago
I bought a new Nissan Juke and absolutely love it. The people at Lokey - Anthony Nash and all the others made me feel special. The service is great = free oil changes = ability to set up service on line and EVERYBODY has a smile and wants to help in any way you may need it. First deal I made by myself and was not coerced into it. The vehicle itself sold me.
Thomas Leveille
reviewed 3 months ago
Leasing a car at Lokey Nissan was a pleasent experience with Sales Rep Anthony Nash, Sales Manager Jason Polk, Finance Manager Adrian Marin. The whole transaction process went very smooth and I was treated with the most professional experience of any car purchase in my life. Thank You LOKEY TEAM.
Chelsea Lipsch
reviewed 2 months ago
These people were great! They helped me so much with my car purchase and offered multiple benefits! You can tell they've been helping customers for a long time and love what they do. I got a beautiful Nissan altima coupe and this was the first car I bought by myself. They definitely helped me out a lot and didn't try to scam me on anything! They were great! Free oil changes for life is another plus! Overall great dealership!
T. McFadyen
reviewed 3 months ago
Called Lokey for a part (Eric) asked for vin # so that he could quote price on correct part. When I called Ferman Nissan: Parts guy quoted part w/out looking up or inquiring what year, model etc of car....ARE YOU KIDDING?!? WASTED TIME/EFFORT with Ferman Nissan...DO NOT WASTE YOUR'S!!! Bought the part from LOKEY w/ the thought of having some mechanic put on car due to price. Jason (Service Dir) informs me he will put the part on for $0.00...THANK YOU!!! When I drove up & had yet to turn the car off, Debbie approach's & starts washing my windshield w/ a warm greeting! Alex in Service works evening shift...GO see him. He makes it happen w/ what he tells you. Morning Service guys...James & Jeff...both were quick to greet along w/ 'Can we get you something to drink? H2O, coffee etc.' Service and Attitude's 100% different when one compares Lokey Nissan vs. Ferman Nissan...LOKEY is THE WINNER!!! Go see them & let them help you as they did me w/out doubt
Alan Carr
reviewed 3 months ago
Just bought my 2013 Altima from Lokey. Even with the amazing prices they already have, they gave me an even better deal with a little negotiation:-) Simply put, they wanted to make the deal happen, and they did. Along with the great deal I got, my salesman Peter found some brand new floor mats to go along with the Altima, and on top of that they give free oil changes for life. Couldn't be happier!
Rebecca Halling
reviewed 3 months ago
These people are awesome! I got an incredible deal on a 2013 Sentra. They will do everything they can for you--they're on your side. Free oil changes for life are a blessing. I definitely felt welcome at Lokey Nissan; these guys are up-beat and ready to go above and beyond. Special thanks to Peter, who suggested the Sentra (which worked out amazingly well) and made sure everything was perfect. Peter will make you absolutely confident in the car that you're purchasing; you can trust him to take care of you. I wouldn't have wanted my first new car purchase to be from anywhere but Lokey Nissan.


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What's For Dinner - Part 92 [old]
Tacchino piccata.... couldn't find decent chicken breast, so turkey cutlets it is! Found a decent (and easy) looking recipe on epicurious, and hope it's delicious. Side will be cuke & tomato salad with creamy dressing.
re: linguafood
re: linguafood
re: Breadcrumbs
Trust me, ladies. I'm as curious as you are '-D
Never made piccata before, and, until reading the recipe, always thought it was an oven dish. This is a stove-top recipe that sounds incredibly simple, but I hope it'll have all that lemony & capery goodness in it!! Fingers crossed!!
re: linguafood
re: Phurstluv
re: linguafood
So glad it turned out well linguafood, such a delicious dish, one of my favourites.
Since you're a lemon fiend and now a friend of capers, let me share one of our absolute favourite pasta recipes. It's from Donna Hay's wonderful book "Off The Shelf."
Here's the link to the truly scrumptious Lemon Chicken Pasta:
In a pinch I've made this w tinned tuna instead of the chicken and its wonderful as well.
re: Breadcrumbs
re: Breadcrumbs
re: Breadcrumbs
Sounds a lot lot the dinner I made on Monday except with shrimp instead of chicken. If you like that flavor profile here it is:
Last night I made Edna Lewis' "Sausage baked in pastry with vegetables" (In Pursuit of Flavor, Page 130) and it was great. I used bulk sausage I got from the farmer's market, layered with julienned white potatoes, onions, mushrooms, garlic and parsley. A very hearty meal.
Sunday night I grilled a ribeye and had it with the most delicious jap chae dish that was posted on the last WFD thread. I loved this dish, it came together easily and gave me the option of using up lots of veggies. Those noodles seem to be very WW friendly too, although I don't know that eating the entire batch within two days was particularly kind to my waistline.
I wish I could post a picture of the finished dish, but my computer and my phone are not cooperating. I am seriously going to stock up on these delicious sweet potato noodles. It was great cold and room temp as well, which was how I had it the next day for breakfast. And then again for lunch.
Last night I sliced some of the leftover rib eye and made a wrap with some whole wheat lavash and a garlicky tzatziki, to which I added a half a jalapeno. Along with chopped romaine, red onion and a handful or cilantro this was spicy, cool and delicious. Felt like Summer.
Tonight I am marinating a bone-in chicken breast in lots of oregano, garlic and lemon and olive oil and maras. It will go on the grill and be served with a big Greek salad. Tomatoes are finally getting good here, and I have cucumbers and fat, black olives. Hopefully I can find some good feta to tart it up a bit. These simple, hot-weather meals are making me feel like I'm on vacation.
re: rabaja
What a lovely array of meals rabaja. I have to admit I've been on a tzatziki kick for a few months now and your idea of adding a jalapeno is terrific. We also recently discovered a source for fresh baked lavash and just love them, preferable to a pita in my view. I hope you found your feta and had a fabulous meal!
I'm keeping it simple as I hadn't taken anything out of the freezer...Trader Joe's Mandarin Orange Chicken to which I'll add sliced sauteed carrots and serve it over basmati rice. And it'll give me lunch tomorrow. :-)
re: LindaWhit
We love that chicken here, LW!!
We are also taking it simple here, as in, last week of school, and we all have full schedules and not much motivation to do any work! Boys just had some sliders, and want to go to the pool, so dinner will be light for us.
Just a quick note: I had a LOVELY afternoon with a fellow CHer, BombayUpwithaTwist. I felt so lucky to meet her, (have you seen her blog?? OMG) and she is a lovely person. We toured a butcher shop together, and then had lunch at a great place in Mid City (LA). We had a lot of fun and similar experiences, and I feel very grateful that a place like CHOWHOUND has brought us together to get to know one another. She feels a little peckish about posting here, she thinks we are a bit CLIQUE-ish, and I understand how she feels. But her posts, food and photos are awesome, so we need to make her feel more WELCOME, she is really a doll. So please, let's be more friendly to those who may sporadically post here, but may not be regular contributors! Thanks!!
re: Phurstluv
re: LindaWhit
I know, I reassured her of that, and she does understand that not every post can possibly be responded to, but for some reason, she felt a little out of the loop, so I assured her we would love her on this board, whenever she was up to posting, and her food & photos were great.
Just wanted to give everyone a heads up, since we are a bit of a "family" here, and want her to feel welcome, she is a jewel! Thanks everyone!
re: Phurstluv
I remember her posts, I really enjoyed them. I hope she returns to posting on this board. I can somewhat understand her feeling out of the loop, but I don't take it personally and just continue blathering on to you all anyway.
How great you were able to do a meet-up with an on-line friend!
re: rabaja
Exactly. It's not a closed message board - it's open to any and all who join CH. There are some new people who've joined this thread; there are some old-time CHers who used to post and left this particular thread for whatever reason.
It's always fluid, always changing. Sometimes I post when I have something to say; sometimes I don't if I'm only having leftovers. If no one responds to my spaghetti and meat sauce post, it's no big deal. I just move on to the next post and talk to whoever made a more interesting meal than me! :-)
re: LindaWhit
I know, Linda, I tried to explain that to her, not to take anything personally, and I am the same way, I usually won't post anything if it's leftovers or hot dogs or something like that, but I will still look at others' dinners if I have the time.
She seems a bit shy, so maybe it's just her personality to be a bit more reserved than us, and she sure got a look at my boisterous self! Think we had a good time and will meet up again, maybe do another food related tour, really cool to see the hanging carcasses at the butcher shop!
re: Phurstluv
re: Phurstluv
you know, i've felt intimidated at times on this site, but have felt very comfortable on this thread in particular, and what is the most impressive thing to me is the ability, the possibility, to maybe actually meet like-minded people that may become acquaintances and/or friends, and for me that is huge. it's not that i need more people in my life (i have plenty of foodie friend and family), but how really wonderful it is that we have the opportunity to virtually and maybe actually meet, talk to and interact with people from all walks of life, ethnicities, experiences, opinions, cultures, and to have the means to talk about and enjoy cooking/eating/loving and revering food. i've met a few CHers in person, and it's really opened up my world, even a small way. and i'm not a person who is without a very busy social/family life. it's just good to know that its out there if you want it. PH, i look forward to meeting you someday, on one of my inevitable ventures back to L.A., and i hope that others avail themselves of this (unintended or not) feature of this site, even if some of us may find resistance to closer connections, acceptance and/or validation on this site. i know this CH is not intended to be a typical "social networking" site, but in the end, that's what we're doing, all at our own pace, according to our own tastes and desires.
re: rabaja
re: Phurstluv
You have my vote for official Good Will Ambassador for CH, That was a very cool thing to do. I have been out of the loop for medical reasons, and I admit that I am lousy at responding to things, you must know that about me by now. But that was a very nice thing you did. : )!
Bombay with a Twist, please come back I have my good days, and no so good, but I did appreciate your posts.
re: chef chicklet
Aww, Chickie, you are always so sweet, and if you lived down here, I'd brave traffic to have a butcher's tour and lunch with you too!! Aww, heck I'm fine with driving 8+ hours to do that with you anyway!!!!
I will tell her of all the good thoughts and wishes that y'all have expressed, maybe we can get her back.
PS-how's the back?? You and my sister are incorrigible!! She had surgery too on the 23rd, and she's on the East Coast so we call, email & tweet each other and I asked her if she's taking it easy and she says no!! She doesn't have little kids anymore, but I know you do, so you better take it easy, girlie, you don't want a second surgery!!
re: Phurstluv
re: inaplasticcup
That's great, IAPC, here's her blog, her photos are exquisite!! And my advice to you earlier is why!!
re: Phurstluv
I've been wondering what happened to her! You were lucky to be able to hang out together. And how fun, going to the butcher shop. My friends always want to go to the day spa, and think it's weird when I suggest we shop for food together.
I'm sorry she felt that way on WFD. Honestly, I've always thought it was one of the friendliest threads on CH, and had no idea that she felt less than welcomed here. Her dinners were always so lovely! And I liked her 'voice', and felt that she *was* well-liked on here. Funny, how different perceptions of the same situation can be, isn't it?
re: onceadaylily
re: onceadaylily
I know, we're lucky in so many ways!! That's the cute part, she was so thrilled that I actually WANTED to go to the butcher shop & tour with her, and lunch!! She's like me, I get nervous and excited about stuff like that, I'm a food geek, no question!! And she is too, and apparently a great photographer & cook as well!! My friends aren't as food-geeky as me, I asked one to chase down a food truck with me one time, and she thought I was smoking something!! And I love spas, pedicures, massages too, but I love food & wine WAAYYYY MORE!!! LOL!
I think we are friendly too, but I did tell her I know how she feels since the LA board is a lot like that, cliquey and a little snobbish (God forbid you recommend a chain resto!!) but I developed a hard skin, and just keep plugging and now, since I guess they (the LA board) figured I know what I'm talking about, they now respond to me and make me feel included. But it does sometimes, take a bit of gumption to not let criticism get you down. I will email her and let her know, we all want to know What's For Dinner in her kitchen!! Thanks for the support, I really do love you guys, and weird, yes, but feel like if one of you ever emailed me or showed up at my door, and said, "Hi, It's LindaWhit from CH," I would welcome you like an old friend with open arms. And I think you'd do the same for me. So let's just show the newcomers how nice, friendly and COOL we really are, and talk to them so they stay interested!! Ok, done with pep talk now!!
re: Phurstluv
re: iL Divo
re: iL Divo
Il Divo, I thought you knew I was a bit east and over the Topanga canyon from you!! ; ) Yes, we met in WeHo, where the butcher shop was and then had lunch in mid city at Cube.
I love your posts, il Divo, and I know you are not an occasional poster, but even if you were, who cares?? That's my whole point, that even the casual contributors should get some feedback, and those of us who are regulars should make more of an effort to help them feel included.
re: Phurstluv
gad PhLuv, I forgot any of that.
thanks for your kindness, dually noted.
I also appreciate you noting that with several hundred posts, that makes me pretty much a regular.
Someday I'll understand this website, until then, I appreciate you, thank you.
so when's lunch cause I've always enjoyed your posts as well..................
re: iL Divo
re: Phurstluv
July will be the hardest month for me but I'll explain why when lunch happens for us, whenever that is. Thanks PL, looking forward, we'll make it happen. Singing rehearsal is in Westlake Village and those days I have to drive a hundred miles to and the same from. I love the opportunity to connect at times such as that.
re: Phurstluv
Evening, Linda!
Too hot to cook tonight so it's a repeat of last night's pasta, a couple of soft boiled eggs to make up the shortfall and a mango banana fruit salad.
Now chugging Newcastle and having Mystery Science Theateresque exchanges about Food Network shows with the Man...
Tonight we're ordering in from our favorite New York pizza place. It's way to hot to cook any type of pizza here tonight and the Fiance is craving it. I'm making a batch of cinnamon knots to serve as a side while we wait for it to arrive though.
We finally got our digital camera fixed, so once the pizza is eaten I'll be able to post pictures of our dinners. :)
Simple tonight. Roast chicken that I marinated overnight in The Ginger People's Ginger Sesame Sauce - tasty stuff! While it was resting. I heated up some baked stuffed potatoes I pulled from the freezer. 500 for about 20 minutes. Easy early dinner. Now I think it's cocktail time.
re: Rubee
re: chef chicklet
Thanks BC, Phurstluv, and CC! I think tonight will be something easy with the leftover chicken.
I was planning on Vietnamese banh xeo for lunch, but the rice flour I thought I had was actually sticky rice flour. Instead, I made Pong Mouan Snol from "The Elephant Walk Cookbook" - a Cambodian omelet made with ground pork, onion, sugar, mushroom soy, and preserved cabbage. I also added a little fish sauce and fresh chili. I think the leftover filling will be good on a Vietnamese noodle salad later this week too.
Recipe link:
re: Rubee
re: Rubee
re: buttertart
re: buttertart
re: Phurstluv
re: inaplasticcup
re: inaplasticcup
re: Phurstluv
Gladly, Pl! Yelp link:
Wish I could make a rec, but I haven't eaten at a Cambodian resto in about 10 years.
re: buttertart
Really-i had no idea! i was told, years ago, in talking about then -burgeoning Vietnamese food scene in Long Beach, that Cambodian food did not compare in the slightest, and so I never ventured, tho i know there a a lot of places in LB. will have to re-visit. See how much we learn here!
Last night we had a lovely meal with recipes from the Thai section of this month's COTM. The pork satay was really tasty and while we enjoyed the rice, it was a bit garlicky for our tastes (which is shocking since I go through a few heads a week !!) Needless to say we'll be steering clear of our co-workers today as a public service gesture!!
Tonight we're moving on to India and I have Banana Salad, Dal, Chicken and basmati rice dishes on the menu . . . time permitting of course!!
Happy cooking & dining everyone!
re: Breadcrumbs
re: LindaWhit
re: inaplasticcup
re: chef chicklet
cc thanks so much and I'm w you on the Costco bags of onions! I usually buy my garlic at the farmer's markets where I will buy local if I can but most time (sadly!) it's imported. Recently they had some beautiful garlic from Chile so I bought a huge bag full. I'm hoping I can make it last until Ontario garlic is in season . . . though last night's rice did make a dent!! LOL!
re: chef chicklet
re: inaplasticcup
inaplasticup thanks so much, that's very kind of you as I'm always in awe of your meals and photos.
I just started experimenting w the camera and taking my own photos a few weeks ago as mr bc, my resident photographer, has been out tending to yard work while I'm plating dinner during the better weather. I really appreciate your feedback!
re: LindaWhit
re: Breadcrumbs
re: Breadcrumbs
re: inaplasticcup
Thanks iapc. That's dal in the second dish. While I've made a number of dal dishes in the past there was a technique for this one that was new to me. Once the lentils were cooked, whole, raw chilies (jalapenos in this case) were placed in the pot and left to stand. As a result they imparted a subtle flavour into the dal however none of the heat transferred, not surprisingly.
The banana salad is made w cumin seed, cayenne, salt, chopped bananas and plain yogurt. Here's a link to the COTM thread w instructions and more photos if you're interested iapc:
Shrimp burgers on toasted buns with lettuce and tartar sauce, yellow squash casserole (bumpy squash are taking over...RUN) and fire and ice salad. I stumbled on some gorgeous butter at the farmer's market and started making shortbread and poundcake to showcase it before I even put the rest of the produce away! Dessert will be butter with flour and sugar added.*nods to Paula Deen on the way to the stairmaster*
re: shecrab
re: Phurstluv
They're just amped up crab cakes. A pound of shrimp, a couple tbsp. mayo,egg green onion, parsley, lemon zest, a smidge of ginger, breadcrumbs. I'm fairly certain it's a variation of a Lee brothers recipe from one of their books. I will make a burger from just about anything using the same M.O.P. and binders; seafood, beans,nuts,grains even ground meat!
re: shecrab
Oh, okay, wasn't sure if we were talking chopped shrimp, or left whole. So you whirred them together in the FP or hand chopped and mixed? And then you fry them? Wondering if they would grill, or come apart on the grates?
Anyhow, it sounds yummy, may have to try those out when the 'rents are here, thanks!
re: Phurstluv
You can use fresh,rough chopped if they're large, frozen or canned. They are easy, fast foolproof, forgiving, and versatile. I've used 4 cans of medium sized in a pinch and they work great too.Sometimes I use cornbread crumbs or saltines. I cook them in a skillet with a little pan spray or oil. I would bet they will stick to a grill unless you have a grill basket.
re: shecrab
Fresh homemade linguine pasta with pesto and zucchini. A perfect way to get rid of leftovers - toss it all in a pasta!
Homemade Linguine with Pesto and Zucchini
(Makes about 12 oz. pasta)
2 cups all purpose flour, plus additional for dusting
3 large eggs, room temperature
1/2 teaspoon salt
2 medium zucchinis, sliced
1/4 cup fresh basil and pine nut pesto
sea salt
black pepper
olive oil
grated Parmesan cheese
To make the pasta dough, mound the flour on a flat surface or in a large mixing bowl, create a well in the center and pour in the eggs. With a fork, beat together the eggs and start incorporating the flour, starting with the inner rim. As the dough starts to pull together, begin kneading the dough by hand. Don't worry if little scraps of dough do not get incorporated. Knead the dough for about 10 minutes until it becomes an eggy color, soft and elastic. Roll the dough into a ball, wrap in plastic and let rest for 10 minutes.
To cut the pasta, divide the dough into eight sections. Work with one section at a time and keep the other pieces wrapped up. Lightly flatten the piece into a rectangular shape, roll with the pasta machine until you get the desired thickness. Then use the machine to cut the pasta into your desired shape.
To cook the pasta, let water in a large pot come to a boil. Add in a bit of salt, then add in the pasta. Cook for about 4 minutes, until al dente. Drain the pasta but reserve some of the pasta water.
In a pan on medium-high heat, heat the olive oil. Sauté the zucchini until tender, about 3-5 minutes.
Add in the pesto and stir to mix.
Transfer the pasta into the zucchini and pesto mixture and toss to coat.
If the pasta is a bit dry, add in some of the reserved pasta water.
Serve with grated Parmesan cheese.
re: limonay
re: limonay
re: limonay
re: limonay
I have the same pasta machine, I think (Imperia, the smaller model)? Whenever I see someone happily using theirs, I feel pressure to drag mine out and try, again, to make friends with it. Maybe I'll give it another shot this week. I love a simple pesto on pasta for a summer meal.
re: onceadaylily
re: roxlet
I have nothing to attach the attachment to. ;) We were finally buying a KA last summer, but had a few unexpected leeches on our budget. We'll buy one eventually, but I'm fairly certain the dough hook will be the first attachment I buy. I am not zen enough to find kneading dough to be relaxing. And then I have to, at least, make a good show of using the birthday-gifted Imperia before I make a play for the pasta attachment. People do swear by the thing, though.
Would it be horrible of me to be thinking of a spicy pork chipotle chili stew with beans in 95 degree weather? My food craving calendar clock has never worked.
re: chef chicklet
re: inaplasticcup
Slow sugar cookies – Sharon
2/3 cup shortening (cold)
¾ cup bakers sugar
1 T good vanilla
Add: 1 egg beaten
Add:1 tsp milk
Sift together; 2 cups of AP flour, 1 ½ tsp of baking powder,
¼ tsp salt.
Blend creamed and dry ingredients together.
Pat the dough in a disk shape, and chill the dough for 1 hour. Then roll it out to about ½ inch thickness and cut the dough into your preferred shapes.
Bake at 375 F on silpat or parchment paper, or on a greased cookie sheet. Baking time is determined by the oven, or the thickness of the dough and the shape of the cookies. Center the rack in the oven. Do not let them golden. If you do cookie sheets, the top ones will not cook as fast as the bottom sheet.
For softer cookies remove them from the oven before they are barely cooked. Bake about, 6-8 minutes, but no longer than 10 mins.
Frost them or decorate
I rarely use the ones that use butter, because the kids like this one, and also that's a handwritten reicpe, but I'll get it too you.
Sorry for the delay - I'm all for a frosty beer with little ice buts floating in the beer!
re: chef chicklet
re: inaplasticcup
I actually measure the dough with my lucky kitchen ruler. you can make frosting of any choice or even once in awhile I'll make hearts and dip half in dark chocolate. Not a simple sugar cookie anymore, but there tasty! Glad to help! And I think since ovens vary, just take them out before they get gold. let em rest a bit then transfer to the rack or you'll break them.
re: chef chicklet
re: chef chicklet
Tonight was roasted lemon shallot chicken, roasted beets (and their greens blanched and sauteed in a bit of chicken fat) dressed with a lemon garlic dressing, and a very simple risotto made with onion, butter and chicken stock.
Now sipping on a glass of Bolla pinot grigio. As I'm no longer pulling in my usual income, one of our new hobbies is finding under $10 bottles of wine we like to drink. (Boy have we taken some for the team...)
BTW, regression in pic quality as the Man was late coming home form work today...
re: inaplasticcup
re: inaplasticcup
I love how you say, "Oh, chicken something with roasted beets and some other veg that's in the fridge."
And then you post this. Man. So glad I hang out with you for ideas!! And Pinot Grigio!!
Soooo, WTF is roasted lemon shallot chicken?? Yes, I may be on my 3rd glass, but shhhhhh, don't tell anyone....
re: Phurstluv
LMAO. I'm on my third one too!!! :P
I have this (usually) weekly Dissect A Whole Bird day when I carve up a whole chicken, use the carcass to make stock, and see what I can make with whatever's laying around that's hopefully different from last week's chicken.
So today was a 5 pound bird from which I took the drums, thighs, breast and wings and seasoned with:
1/4 cup chopped shallots
3 tablespoons fresh lemon juice
1 tablespoon fresh grated lemon zest
1+1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons olive oil
Let it soak in the seasoning for about an hour, pan seared about 4 minutes a side then oven roasted at 400 for 30 minutes. THAT's WTF it is. Teehee!!!
Cheers, woman. Gonna go polish off the rest of this bottle now...
re: inaplasticcup
Oh we SOOOO have to get together, esp if you're in SoCal!!
I love your seasoning mix with sugar in it, I've never thought to use sugar with a chicken seasoning, good idea!
Why do you feel you need to pan sear them, they don't get brown enough in your oven? I would skip that step just to save another pan to wash! Plus I have convection to turn on if the skin is not getting brown enough.
And, yup, I polished off my bottle last night too, been a little while since I've done that, I've been trying to be good! Oh well, it's summer now anyway!!
re: Phurstluv
That would be lovely. I'm starting over in a lot of ways, and it would be awesome to make some new friends in this new chapter! Let's do work something out. :)
As to the seasoning, often when I cook with acid I find that just a small amount of sugar brings a certain balance to the flavors, much like a pinch of salt often enhances sweet foods but doesn't give them a pronounced saltiness.
I pan sear them because I like the crust that the bird gets when I sear them over direct, high heat. And I've finally gotten some of my sturdier cookware out of storage, so the pan in which I sear goes directly into the oven.
No convection for me, and, you already knew this, but not only is it no convection, it's back to electric coils!!! >GASP!!!< :o
re: inaplasticcup
Oh please do email me offline, we can figure something out!!
Good point about the counter point of sugar in a marinade, I must remember to do that more often. I do love the sear of direct heat also, but I also love convection since it will dry out a whole pan of vegs & meat roasting together in about 7 minutes. I like to pan roast also, something I'm just getting around to doing on a regular basis.
I know, HATE electric coils, but G** knows I learned on an electric stove and oven so it's better than nothing!! Still saying that propane camp stove may be the way to go, LOL!!
dinner was a large plate of appetizers, included were:
shrimp ceviche
tuna tartar
garlic bread
arepas stuffed with chicken
stuffed multicolored olives
I'd just like to pop in and say that, in the beginning, WFD annoyed me so much I couldn't bear to look at it. Take-out food and leftovers, while tasty, IMO lend nothing to the Chow experience. But I've been dipping into the last few threads and there seems to be FAR less of that. I'll keep an eye out. Let me ask this. If it's a really stellar dish, do you then post it on its own thread. This thread just gets too busy. Again in my opinion.
re: c oliver
re: buttertart
re: c oliver
re: buttertart
Molto Italiano.
Gio has said that his books come the closest to what she grew up eating. I have had nothing but winners from him.
re: c oliver
re: c oliver
I agree with c. oliver. A couple of weeks ago I served some of his "olio picante/spicy oil" (jalapeno, olive oil, red pepper flakes, and smoked paprika) from The Devil's Chicken in Molto Italiano as a condiment for a Spanish fideua. Our guests couldn't get enough of it. I've learned to always keep a container in the fridge - easy to make, spicy and flavorful, good with everything (I should add that while I wasn't a fan of the pepper crust for the chicken in the recipe, I love this drizzling oil).
October 2008 COTM: "Batali": Babbo, Molto Italiano & Simple Italian Cooking
re: c oliver
I know, c o, I've seen you pop in and out, and thought to myself, "What?? She hates this thread!!" So glad to see you here!!
No, I don't post it somewhere else, others may. This is one of the few threads I regularly participate on. And most of us don't post when we are doing takeout or restos, (mods hate that, but sometimes, it's just such an incredible meal, we feel we have to share, so that others can get inspired to make similar things at home) or not at all, except to tell others how great their meals look or sound.
For instance, tonight I have two sick boys at home, so bummed out since tomorrow is their last day at school with lots of fun and junk-food filled parties, we are taking it easy tonight, so no need for me to post anything. But we love having you, and I know for a FACT, you are an awesome cook, so please feel free to share with us what's for dinner at Chez Oliver from time to time!!
Last night I made poblano and chipotle burgers using this recipe: http://www.myrecipes.com/recipe/spicy...
Instead of sirloin, I used 99% lean ground chicken and reduced the poblano to one pepper. I also omitted the bread paste, which another Hound mentioned negatively affected texture. They were good---the chipotle crema was fantastic, and the burgers, well, they were about as good as you get for 99% lean. I added a little bit of garlic powder and Bragg's amino acids in the burger mix to amp up the flavor a bit.
On the side we had grilled summer squash marinated in Good Season's dressing doctored up with oregano and chives and asparagus with herbs and garlic.
re: ChristinaMason
re: ChristinaMason
re: ChristinaMason
re: Phurstluv
Bragg's are similar to soy sauce. I think they're something like hydrolized yeast (AKA natural MSG), but not sure. Here's a link: http://www.fitsugar.com/Whats-Deal-Li...
Buffalo mozzarella with baby roma tomatoes & fresh basil aka insalata caprese, followed by a very simple pasta -- spaghetti with (more of the above mentioned) baby romas, anchovies, garlic, red wine. Shaved parm regg on top.
Water and sand tomorrow (had a 4-course dinner yesterday...) :-D
re: linguafood
re: inaplasticcup
the water and the sand? haha.
i ended up cheating just a tad and added a bit of tomato paste to the fresh tomatoes (with which I went through the trouble of blanching & peeling, cause I'm not that fond of the skin in the sauce. not that I always do that. generally, i'm pretty lazy) - afraid they may not yield enough sauce.
I made very little pasta, but enough for a plate each -- and after two big balls of buffalo mozza it ended up being fine.
The pasta was a little 'too saucy' for my man. I sometimes really do wonder why I ask him for his honest opinion '-)
We are having grilled Lime Mojito marinated chicken breasts with a Roasted Corn and Tomato salsa, Saffron Rice, and green beans with red bell peppers.
Lime Mojito Marinade
2 shallots, peeled, trimmed and chopped fine
1/4 cup coarsely chopped fresh mint
1/4 cup rum
1 tbl. freshly grated lime zest
3 tbl. honey
3 tbl. olive oil
1/2 tsp. kosher salt
Combine ingredients until well blended. Use with protein of your choice.
Roasted Corn and Tomato Salsa
1 cup roasted corn kernals
4 roma tomatoes, seeded, peeled, diced
1/4 cup red onion, minced
1 tsp. minced jalapeo peppers
2 tbl. chopped fresh cilantro
1 tbl. freshly squeezed lime juice
Combine ingredients, mix well, season with salt and pepper if desired.
re: cookinforcash
I have fish tacos planned for this week, and the lime mojito might have made an excellent marinade for that fish. I usually go for a crushed red pepper-paprika-cumin sort of thing, but this sounds delicious. And I'm *kicking* myself for forgetting the shallots at the market today. But I'll keep this in mind, cfc.
re: cookinforcash
I have all these ingredients (usually do). May be on the menu for the weekend. Thanks.
For dinner it will be Veggo's shrimp, corn and poblano soup.
I still have white corn off the cob in the freezer from last summer.
re: cookinforcash
what a great idea, we love mojitos, and it's nice to have a recipe to use up some limes from the bag I bought, and just don't want to juice them.
But curious as to why not juice in the marinade? Maybe the rum is enough of an acid and the zest adds enough flavor? Just wondering. How did they taste?
After a busy day, we've decided we would like pasta salads. Salads, plural, as we disagree on what the salad should consist of. He's old-school family-reunion style, while I'm just not in the mood for a mayo and pasta thing that immediately declares war on my jeans. And, while shopping today, he handed over a jar of giardiniera, and said it would be 'interesting' in his salad.
His: Rotini, tuna, olives, giardiniera, and chopped medium-boiled egg. He left the dressing to me (provided it has mayo), and I think I might mix mayo (thinned with olive oil), and red wine vinegar. I might add a little dijon mustard. Apparently the giardiniera serves as his sole vegetable today, as he is adamant that this is what he wants in his salad (but I'll steam some broccoli for a side, and leave it up to him, knowing he always says yes to steamed broccoli).
Mine: A much smaller salad of spinach, wilted with a bit good bit of orzo, tomatoes, olives, walnuts, shaved parm, with a balsamic, dijon, and olive oil mix. I have tortillas left in the fridge, and might roll mine into a wrap. I'll keep my share of the eggs for later, to have sliced, and dipped in soy sauce. I am curious about the giardiniera, but think my salad is going to be tangy enough on it's own, but I do think it might be very nice in his mayo-based pasta.
And I didn't tell him that I had the makings for giardiniera because I was tired. ;)
I was planning on another dish using mascarpone but decided to go simple tonight - fresh rosemary, thyme and parsley finely chopped and mixed with minced garlic, salt and olive oil. Schmeared under the skin and over the skin on a couple of bone-in/skin-on Frankenchicken breasts. They'll be roasted until crispy and done (although it's a *tad* warm to be turning on the oven - I might see if they'll fit easily in the convection oven).
Sides will be steamed green beans and some leftover basmati rice.
re: LindaWhit
re: linguafood
LOL! The Frankenchicken come in handy when I need them for chicken salad. And yes - the herby, crispy, garlicky chicken was quite heavenly. And I don't even need it for lunch tomorrow, as we're having a Company lunch (every two weeks or so). And since I suggested it, it's my choice. I'm thinking Chinese? ;-)
re: LindaWhit
Linda, I have a great Martha recipe for large chicken breasts that roasts them easily, with a stuffing made of parmesan, breadcrumbs, lemon zest & parsley that you slip under the skin, and they roast up beautifully with crisp skin and flavorful meat! And you could do one at a time, if you wanted! Let me know, and I'll paraphrase or send the link, they are delicious and wicked easy!
re: Phurstluv
re: LindaWhit
re: LindaWhit
Prolly, but I think I already retyped it to my hard drive:
This is from Martha Stewart Everyday Food Mag, I don't remember what the f*ck edition or year so don't screw me, mods and erase it cuz I'm not technical enough to include that, give us Moms a friggin' break!! (Sorry All, had to get that off my chest, aaahhh, feel better now!!)
Parmesan stuffed Chicken Breasts
Serves 4
1 cup flat leaf parsley leaves, chopped
¼ cup plain dried breadcrumbs
¼ cup grated Parmesan cheese
Grated zest of one lemon
coarse salt and pepper
4 bone in chicken breast halves
1. Preheat oven to 450. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with ¼ teaspoon each salt and pepper.
2. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9 x 13" roasting pan.
3. Bake until skin is crispy and chicken is cooked through, about 30 minutes.
re: Phurstluv
Here's the link: http://www.marthastewart.com/338472/p...
re: Phurstluv
re: Berheenia
re: Phurstluv
Making it tonight with some oven roasted asparagus, onion and fennel - the oven will already be on for the chicken or it would be salads. The weather has (finally) been so beautiful that this is the first meal I have cooked since Friday- we have been out for breakfast, lunch, drinks and pizza, sitting outside as much as possible.
Baked ribs. Yes, you heard that right.
I cribbed "The Little Sisters Baked Ribs" recipe. I baked pork ribs, not baby backs, not country ribs. Corn on the cob. beer, wine and the last of the raspberry cake rounded out the meal. Man, the house smells great.
We'll dig-in shortly. Nice to see (TV) the Yankees sweep Texas.
re: steve h.
re: inaplasticcup
re: steve h.
re: Rubee
(10 good-sized pork ribs, maybe 3.5 pounds)
2 cups bottled chili sauce
1 cup cider vinegar
half-cup golden brown sugar
6 tablespoons Worcestershire sauce
2 teaspoons Tabasco sauce
2 teaspoons ground pepper
1.5 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
half-teaspoon dried mustard
1.3 cups water
two-thirds cup cider vinegar
For sauce: Combine all sauce ingredients in a heavy, medium saucepan. Simmer until thick, stirring occasionally, about one hour. Can be made 1 week ahead. Cover and chill. Bring to simmer before using.
For rub: Mix first six ingredients in small bowl. Set aside.
Place ribs in a single layer in a heavy, large baking pan. Rub spice mixture all over ribs. Cover with plastic wrap and refrigerate at least four hours. Can be prepared a day ahead.
Preheat oven to 325 degrees. Pour 2/3 cup water and 1/3 cup vinegar in each of two large baking pans. Place one metal rack in each pan. Arrange ribs on racks in pans. Bake one hour. Baste ribs with some sauce and continue baking 15 minutes. Transfer ribs to plates and serve.
Note: Timing can be tricky depending on thickness of the ribs. Adjust heat/time as necessary.
Tonight we had dinner with the Man's brothers who are way into gringo-Mex, so I (almost literally) threw together a g-Mex pie with tortillas, taco seasoned ground beef, doctored refried beans, and some shredded cheese. Fresh pico de gallo and avocados to make me feel a little better about the meal (which is now lounging in my belly a little too long for comfort).
LOL. Reminds me of the stuff I used to make when I was in high school... :P
A few days ago I cooked a pot roast and mashed potatoes for a friend who loves that. Not my fave. There were leftovers and I was trying to figure out what to do with it. Then, today, my neighbors had a personal tragedy, their dog died so I decided to cook dinner for them and take it over. I made potato sandwich rolls out of the leftover mashed potatoes and shredded the pot roast with sauteed onions and the leftover meat juices for sandwiches and made potato salad to go with and brought it to my neighbors house. No veggies though.
re: Floridagirl
re: inaplasticcup
They were, we have a good neighborhood where we're friends and I kinda make bread for everybody all the time but I was kind of shocked at how good the sandwich filling tasted. I'm not a pot roast fan and initially I was going to use barbecue sauce but when I saw all the good juices left I used that instead and that's something I'd like to eat. Not so much the pot roast but the leftovers, yes. Isn't that what cooking and food is all about, at home anyway, to take care of people. Maybe those of us on Chow take it more seriously but that's how I take care of people because it makes everybody feel good.
re: Floridagirl
Healthy dinner tonight with the leftover roast chicken I marinated in The Ginger People Ginger Sesame Sauce from earlier this week. I made a salad of red leaf lettuce, cilantro, cucumber, sliced red chili, and scallions, topped it with chicken, and used the same sauce as a vinaigrette, with a sprinkling of toasted sesame seeds and a drizzle of cucumber-melon balsamic. Friends of mine have just gotten into the balsamic and olive oil business so I have all sorts of fun vinegars and oil to try.
i have a lot of catching up to do with you all! back from Bolivia and suffice to say the jeans i struggled so mightily to fit into for the trip are now back on the painful side of tight. i am just not one of the fortunate who contract parasitic infections on their travels.
I'll mention highlights, and then get back to cooking: llama (yes, llama - and boy howdy, was it the most delectable piece of steak i've ever had); anticuchos, which are beef hearts sliced thin and skewered and grilled over charcoal, then slathered with a spicy peanut sauce and served with boiled potatoes. swoon-worthy. Butter & garlic sauced fried trough from (and sitting ON) Lake Titicaca..... you know what, too much to even start getting into. it was mostly alllllll good, the trip was fantastic. amazing how much a city can change in some respects, and not at all in others. best food i had was in people's homes (and no, i don't think that's always necessarily true, especially if you're lucky enough to live in a good restaurant food city.) glad to have gone, glad to be back!
it did inspire me, tho, the 1st day i was home (after 2 hours sleep and a full day of work) to go into the kitchen and make spicy llajwa (bolivian hot sauce) with the contraband locotos - hot peppers - i snuck in, as well as a version of tunta (a white, freeze dried version of potato) i had at a cousin's house, made with a mild fresh cheese and egg, which paled in comparison to theirs. and a lomo montado - a simple carne asada with an egg fried on top, which is very standard fare there. also, a big salad, which is NOT standard fare. the 2 times i had salad i had to pour about half a bottle of vinegar on it, because they water it down! very strange, my countrymen. oh, and as a "side dish", some of the wonderful liverwurst which i can absolutely inhale when i'm there that i also managed to sneak thru customs. on some ciabatta. i have half a tube left. i also brought back something known as charque-kan, which is where the word jerky originates from, and is essentially a plastic tub of dried shredded salted meat. fattier than our jerky here, so a bit more flavorful. as evidenced by the fact that by the time i got home from work the day after arriving, the BF had eaten the ENTIRE TUB. so much for savoring my mementos!
tonight the boyfriend made roast chicken thighs, with salty, crackly crispy skin, and fried potatoes, and another big salad. hit the spot. now i'm ready for a nightcap. good to back, will spend some time reading about all your culinary delights! and then, back to the WW thread, and the gym, big time.
oh, edit: i did actually cook once, my last night there. by chance i found a jar of pine nuts in a local market and decided to make pesto for my family in La Paz, which I remember my grandmother actually preparing a lot when she'd visit us in the states. But this family group hadn't had it, and they loved it.
re: mariacarmen
re: mariacarmen
re: mariacarmen
re: mariacarmen
Welcome back, girl! It sounds like you've had an amazing trip, lucky you. I'm picturing your boyfriend just eating a little of the meat from the tub, but it's soooo good that he keeps promising himself that each bite is the *last* one, but he can't stop, and then he gets to the point where there's only two bites left, and then it seems rude to put the tub away with only two bites in it . . . I've been there many times. Again, welcome home!
re: onceadaylily
re: onceadaylily
yep, LW & OADL, it was comical. i came upon the empty tub and said "you ate it all??" the sputtering response was "Oh! sorry! i didn't know,,, no, not ALL - i left you SOME...." (three shreds.) In the meantime, the tiny dark chocolate bar i'd purchased for him specifically at the La Paz airport (Ceibo, purportedly the best chocolate Bolivia has to offer), he actually felt bad about wolfing down, even knowing that my penchant is for fatty/salty things. not bad enough to not eat the whole thing, of course. I keep telling him he's lucky he's so damned cute.
re: mariacarmen
re: inaplasticcup
Anticuchos in particular are just like their Peruvian counterparts, IPC, with the exception of a peanut sauce that the Bolivian version added. a lot of food is similar between the two countries, with Peru featuring more seafood (having access to the sea), but of course there is always the age-old competition. I heard several Bolivian family members say that Bolivian food was the best in the world because it's so complex. Personally, i've found many similarities in Peruvian & Bolivian dishes, and I love them both.
re: mariacarmen
re: mariacarmen
YAYYYY!! Welcome back, MC!!! We missed you!!!
GET OUT!!!! LLAMA is better than good ol' American Steers? So nice that you cooked for them too, and they loved your pesto!!
PS - My MIL is firmly jealous that you did Machu Pichu AND Lake Titicaca!! ( why do I giggle when I say that, Titi - Caca, hehehehehe!!!!) Not to mention the food and environment!!! Heck, we're ALL jealous!!
And I must know more about the liverwurst, I would move Heaven and Earth, AND undergo one of those scanner machines that showed the world my naked body to smuggle THAT home!! I HAVE NO SHAME!!!!
And I won't even go into my husband's heavy jerky habit!!! OK, looks like we need to go to Bolivia and I never even knew I was missing something!!! Glad you're home!! xxoo
re: Phurstluv
thanks everyone! what a nice welcome home from you all!
PL, Llama was just so amazingly wonderful, i was amazed. not as chewy as a good steak, but so incredibly flavorful and tender. all i can say is that i now understand the decline in the llama population compared to my time there 17 years ago. They finally decided to taste them! Poor things, they are so beautiful, too.....
Machu Pichu was not this trip, that was a looooong time ago, i stayed firmly planted in La Paz this visit. as for sniggering like a schoolboy at Lake Titicaca and all that that silly word to us implied, we did that growing up all the time! Also- Potosi - a very well-known Bolivian city - was constant grist for the childish mill - "poto" meaning "butt" in some Andean language (Aymara? Quechua?), and so for us it was always "Poto Si? Poto No!"
The liverwurst is produced by a company called Stege, and it's the creamiest, fattiest liverwurst i've ever had. very pale, almost pink in color, and just very buttery. I've had russian versions that are similar (Stege is a German company, i believe, but i could be wrong), but nothing else that's compared. i could eat it with a spoon straight out of the tube. And when family wasn't around, i did.
It's quite a sight, that country. I wish I could share pics with you all, but have no desire to have them deleted by the well-intended mods. Anyway, you ever decide to go to Bolivia, you let me know. Also, what should be known is that you can eat CHEAP there. the most i ever spent, paying for our family there to eat at a "nicer" restaurant for 6 of us, was $60, with bottles of wine and/or cocktails to boot. (Wine from the Tarifa region is actually very, very good, and has won its share of awards.) Most of the time i could eat a 3 course "regular" typical lunch for $1.00. Yeah, A DOLLAR.
re: mariacarmen
re: c oliver
i thought about that, C Oliver, but doesn't it have to be about specific restaurants? I'd mostly be posting about great meals i had at family/friends' homes, and street food i picked up (no-name type of places - i'm sure you know what i mean, from your time in Brazil.) but i'll go check out that board.
re: mariacarmen
re: mariacarmen
I've posted about general observations regarding food, including pictures from farmers markets and meals I've cooked. We have an apt. there and eat most lunches out and cook most of our dinners. I think prospective visitors like knowing about such things. BTW, the majority of our lunch places are of the no-name variety. I think that really helps people who have insecurity about breaking away from the tourist areas. Look at some of my posts and you'll see what I mean. I also owe the board stuff from the last trip.
Thought it was going to be a bust because I didn't had any side dishes but it turned out great:
Turkey Meatballs:
8 oz ground turkey
1/4 cup golden raisins
1/4 tsp cinnamon
1 egg
1/4 cup breadcrumbs
1 bunch scallion, white and light green parts sliced
salt and pepper
Mix together ingredients. Form Tbsp sized meatballs. Broil 8-9 minutes turning once to cook through.
Then I sauteed some spinach with a little butter and EVOO, added salt, pepper and a little honey and nutmeg. Tossed the spinach with some cooked penne with a little butter and a few tbsp of feta cheese and then added the finished meatballs. It was delicious. Topped with a little parm cheese for extra saltiness.
COTM be damned, I needed to cook w my wonderful veggies fresh from the market today! I was so excited to get the first of the season arugula, basil and tomatoes! No bitterness at all in that arugula, just a nutty warmth that was screaming . . . put me in a pasta! A quick search in EYB provided a Donna Hay recipe for Pasta with Fresh Tomato Rocket Sauce from New Food Fast. I even made another batch of ricotta for this dish. There's something so soul-soothing about dining on a meal with ingredients that were still in the ground less than 24 hours prior!
My Middle Eastern-inspired baked eggplant is out of the oven and cooling to room temperature before serving. The apartment smells so good right now!
1 medium eggplant
1 Tbsp. canola oil
1 medium yellow onion, diced
1 medium yellow bell pepper, diced
1/2 tsp. kosher salt
2 C. leftover cumin rice (or any cooked rice, plus a 1/4 tsp. of cumin seeds)
6 sprigs cilantro, chopped finely
8 large mint leaves, chopped finely
2 Tbsp. tahini
1 Tbsp. red wine vinegar
juice of 1/2 lemon
1/2 tsp. ground sumac
1/4 tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil
pinch of ground sumac
pinch of ground black pepper
1. Cut the eggplant in half lengthwise, then cut a small patch of skin off of each half so the eggplants will lie flat on the baking sheet.
2. Using a spoon, scoop out the flesh of the eggplant halves, leaving a 1/4"-thick layer.
3. Chop up the eggplant coarsely, and set aside.
4. Heat up the canola oil in a medium (10-inch) cast-iron skillet over a medium flame. Add the onions, bell pepper, and salt, sauteeing for about 10 minutes, or until onions have softened and begun to brown. Add the eggplant and sautee another 10 minutes, until eggplant has softened and become translucent.
5. Transfer the onion, pepper and eggplant mixture to a large mixing bowl. Add the rice, cilantro, mint, tahini, vinegar, lemon juice, and pepper to the bowl. Stir until evenly mixed.
6. Preheat the oven to 350F. Line a baking sheet with aluminum foil.
7. Place the eggplant halves on the baking sheet. Scoop the filling into the eggplant halves, mounding it generously. Drizzle both halves with olive oil, then sprinkle on a pinch each of sumac and ground black pepper.
8. Bake for 40 minutes, or until the filling is lightly browned on top and the eggplant skins have become tender.
re: operagirl
Sometimes I think the only reason I come to this thread is to remind myself what I *forgot* to get at the market (eggplant *sigh*). I'm taking this recipe over to my files though, operagirl. It sounds like a very satisfying meal. I did something similar with squash a few months ago, and I really liked it.
re: onceadaylily
re: operagirl
I can't believe I forgot to come back and tell you what we thought (and apologies for resurrecting a WFD more than one thread back, kids), because we both *loved* it. I wound up making it fairly close to your recipe, save for the rice was tomato based, but I was still able to use all of the same spice elements (the sumac was very nice used in this way, and I added cumin to the rice). I paired it with mashed cauliflower, and a pan of roasted green beans, pearl onions, tomatoes and parmesan. Dinner wasn't even half through before the man requested I make it again soon. Thanks for the recipe.
And congratulations of the Chow win, OG!
Tonight, we (my mom and I - we're at my parents' place) made bibim naengmyun (Korean buckwheat noodles dressed in a seasoned gohchoo jahng (red chili paste), with some mahkgulli (rice wine) on the side.
The last pic is just to show off the chohnggahk (radish) kimchi my mom made today. Had a couple of bites and it's lookin' like a good batch in a few days. :)
The mahkgulli's sideways because that's how everything looks after you polish off a couple bottles of it. :P
Tonight was a pesto cream sauce my DH whipped up with some of his homemade quark and herbs from the garden. We had that tossed with fettuccine from the refrigerator section and blanched asparagus, plus a side of heirloom tomato slices drizzled with olive oil and good syrupy balsamic.
re: ChristinaMason
re: ChristinaMason
re: ChristinaMason
re: buttertart
He mixes cream and milk, cultures that with an active-culture buttermilk (an organic one from Whole Foods), lets it clabber for 24 hrs., then strains in cheesecloth until thick. Good stuff. It tastes like sour cream to me.
Or at least, I think that's how he did it :) In any case, it seems to have worked. The dough for Topfengolatsche (an Austrian quark pastry) is proofing now...
More Asian for me today. This time lunch was Vietnamese. Bun (rice noodles) with the leftover pork filling for Cambodian omelets (really good with this!), scallions, cilantro, mint and Thai basil from the garden, cucumber, chili, and plenty of spicy nuoc cham.
For the weekend - requests from E for Father's Day so I'll be making a glazed ham with biscuits on Saturday, ribs on Sunday, and a carrot cake. Cherry pie was another request for the weeked, but I ended up making it last night. I used the Oregon Fruit canned sour cherry recipe - with sugar, cornstarch, butter, and almond extract.
Stumbled upon a farm stand while running some errands this morning and picked up some of the sweetest peas I've ever tasted along w some wild mushrooms. My first thought was salad and mr bc is routing for pasta. Pasta salad perhaps? We'll see but for now, my weeds are calling!!!!
re: Breadcrumbs
re: Breadcrumbs
Inspired by c oliver's suggestion of carbonara but without any bacon on hand (I know, how does that happen?!!) I decided to use some prosciutto along w the fresh peas and mushrooms. I also had some baby leeks and added couple of those as well. Finished w a bit of the pasta water and, a splash of cream and topped w parmesan, all's well that ends well! Honestly a bowl of those fresh peas alone would have satisfied me though!!
re: Breadcrumbs
re: Breadcrumbs
I think you've just managed to tell me WFD tonight, Breadcrumbs - I have all of that (although I do have bacon, not prosciutto and they're frozen peas, which will just have to work). I do have to make sure I have some fettuccine, however. And if I don't, perhaps some fresh peas will be purchased. :-)
Errand running this morning and early afternoon, painting this afternoon. So I stopped at the local butcher for some of their garlic & cheese sirloin tips. I'll grill them in the grill pan and finish in the oven. A baked potato and steamed broccoli will be the sides.
re: LindaWhit
re: Phurstluv
Yup, I've had them once before - they are fabulous! Seems to be garlic (and LOTS of it!), grated Parmesan cheese, minced parsley, and olive oil. They've got other types of marinated chicken, beef, lamb, ribs and pork - teriyaki, Chicago, Sweet Asian, Burgundy and a few others. But I've only had the garlic and cheese. I figure I'm not going anywhere - I can ooze garlic from my pores tomorrow without bothering anyone. ;-)
Tonight we'll grill some boneless pork loin chops (rub or marinade still up in the air.... advice?). Served with sauted apples and baby red onions (from the farmer's market) in homemade butter from grass fed cows (also from the farmer's market) with perhaps a splash of lemon juice and a pinch of celery seed and brown sugar. Oh, and 'crashed potatoes' - the basic version with a drizzle of EVOO and S&P. And the bread basket will be filled with Chebe 'balls' http://www.chebe.com/
re: PamelaD
Sometimes I like to marinate my porkchops in a soy/balsamic/garlic/rosemary/olive oil dealie with a touch of sugar to take the edge off the balsamic. Sounds like it might go with your apple & onion medley.
Homemade butter - we ran out of the batch we made about a month ago and I think we're overdue for another family butter churning project. Cheap, cheap entertainment. :P
re: PamelaD
Tonight we're still up in the OC so I've got easy access to my favorite Asian markets.
Hwae dup bahp (Korean style sushi rice) with yellowtail, halibut, halibut belly, salmon and uni mixed with crunchy veg - red and green cabbage crisped in ice water, cucumber, daikon sprout and perilla leaves. All tossed with some cho gochoojahng (seasoned red chili paste).
A bowl of dwenjahng (Korean miso) soup to sip between bites and this bowlful of mahkgulli I'm still sipping on (which I needed because somebody put Energizers in my kids today). :)
Still inspired by my recent trip, and having a father, and now a BF, with teeth issues (don't ask), i made something soft and chewable - an Albondigas Criollo dish from a Bolivian cookbook (i am just soooo bolivian right now!) - basically meatballs in a sauce of long and slow cooked onions, cumin, oregano, s&p, chile pepper and/or paprika. The meatballs had minced mint in them, which i think is meant to imitate an herb they have that we don't have here - huacataya (which seeds i snuck in, but obviously haven't had a chance to plant/sow yet.) They were very tasty, with a dark flavor, almost like a mole, only simpler, obviously, but the repetition of sauteeing the herbs/onions, adding water until it absorbed, like risotto, adding more water, repeating, etc., made for a dark rather complex sauce. of course, they were too spicy for my dad, but my sister will repair that for him. For the BF i also made mashed potatoes with chive and green onion cream cheese and lots of butter to accompany the meatballs.
tomorrow for father's day we're going to make my most favorite ribs ever: http://www.gourmet.com/recipes/2
dunno with what else yet. really doesn't matter.
re: mariacarmen
You had a broken link, MC - here's the correct one: http://www.gourmet.com/recipes/2000s/... And oh MY they look good!
re: mariacarmen
Dinner was supposed to be lamb shanks but I just ran out of time yesterday. But I had thrown a corned beef in the slow cooker just to get it out of the freezer and have sandwiches during the week. I sliced a large Yukon gold potato on the mandolin, soaked in water, drained and dried well. Fried them in duck fat with a little garlic and onion. After the potatoes got to cooking I put large chopped piece of corned beef in the skillet also. When crispy and done, I cracked two eggs on top, covered and cooked til the whites were set but the yolks still runny. If I say so myself :) it was fantastic --- and so easy.
I found a beautiful piece of wild salmon at the market yesterday. Cooked it very simply in my cast iron pan with salt and olive oil, nothing more.
I'd made a pasta and kale dish a couple of days ago, a recipe I found here which called for penne, olives, onions and feta, and after a couple meals/snacks from it I wanted to morphe it into something new. I tossed it with a half a jar of homemade tomato sauce, put it into a cazuela with some mozzarella slices on top and baked it until it got brown and melty. So delicious with the simple salmon. You know how kale can be delicious raw or lightly cooked, but then you cook it aggressively and it just kind of melts into tender greens? That's what happened, I loved it.
I asked all the Dad's what they'd like for dessert for Father's Day and got three different responses (of course). So, between making a peach and mulberry crisp, and the components for a lemon meringue pie and a coconut cake, this was a very easy meal to throw together on a Saturday night. Glad I didn't succumb to the taco truck last night.
eta: It was Breezychow's kale and pasta recipe. Good, fast, and simple and a great dish to have around.
Thanks to Breadcrumbs' post from yesterday, I'm going to be a copycat. Which is OK since I like cats. ;-)
lthough major DUH moment at the stupidmarket (appropriately called that as *I* was stupid!). I completely forgot to look for fresh peas. Big dumbhead, I am.
So it'll be Fettuccine Carbonara, of sorts. I'll use mascarpone cheese and a bit of heavy cream along with freshly grated Parm-Reg for the sauce. Peas (frozen and thawed), sauteed mushrooms, a thinly sliced and sauteed shallot, and crispy applewood-smoked bacon will round out the fettuccine dish that will be sprinkled with freshly minced parsley and additional Parm-Reg. Some garlic bread alongside, and maybe a salad (which would probably be a good thing for me to make so I have it for work lunches - we'll see).
Happy Father's Day to all the Dads and honorary Dads (those of you who are mentors and role models to kids not your own) out there!
My MIL is in town, and I haven't cooked a dinner yet, since end of school parties, going away parties, etc have been consuming our time, but we've had great lunches out!! Boys discovered they like Thai food!! My little one asked the waitress if he could ask the chef for recipes!
Last night we took my DH out to Craft, Tom Colicchio's LA resto - amazing dinner, quail, dry aged sirloin, flat iron steaks for the boys, beef short ribs, everything was wonderful, and love how they serve family style so everyone gets a taste of everything!
This morning I made eggs Benedict with Hollandaise sauce and homemade hash browns, cut up cantaloupe, blueberries and blackberries. We are stuffed.
Tonight, in honor of my Dad, we will grill a boneless leg of lamb that I've been marinating since Thursday in evoo, garlic, fresh thyme, rosemary and Dijon mustard. Will be served with black olive relish, garlic tsaziki, parmesan couscous and a cucumber, tomato and red onion salad. And I'm going to try making flatbreads to throw on the grill as well, we'll see how those turn out. If they are good, I will surprise my parents with this meal when they visit me in about a month. Hope every Dad has a wonderful day!!
re: Phurstluv
re: inaplasticcup
The lamb was wonderful. Made Ina Garten's Tsatsiki, even though I had to make another trip to the store to get the dill. The flatbreads were simple, I used the June Bon Appetit's recipe, but used one of my own Moroccan spice blends on top. They were quite tasty, and will most likely be making them again this summer. Pics:
Last night was baked ham with mashed potatoes with sour cream and cream cheese, creamed spinach, and biscuits. Too many pre-dinner Negronis so I skipped the carrot cake and will bake it today.
Today I was going to make the baked ribs Steve H. mentioned in WFD 91, but realized I had baby back ribs, not spare ribs, in the freezer so changed to "Sticky Spicy Ribs" from the Gourmet Today cookbook. BUT MariaCarmen has me sold on the Sticky Balsamic ribs she posted above, so that will be dinner with potato salad or leftover mashed potatoes. Just about to make the rub now.
Negroni (gin, sweet vermouth, and Campari with an orange twist)
re: Rubee
re: Rubee
re: c oliver
re: c oliver
re: c oliver
re: steve h.
Just finished one with lunch. For two, it was 4oz. gin (I used 10 cause the Sapphire was all the way at the back), 1 oz. Cointreau and 8 oz. Mandarin orange juice. In my vintage metal shaker and glasses chilled in the freezer. I know it's not a REAL martini but it sure does taste good.
re: c oliver
re: c oliver
There are two sweet ladies who run a B&B in the Hudson Valley. Deb and I popped in a few years back on our way to Quebec. I had some martini fixin's in the trunk. When walking through the public area, I spied a vintage martini shaker, strainer and glasses. I asked if I could borrow 'em. They agreed. Mercy! There's something about a classic drink, shaken in a vintage container and poured into proper glasses. Later, the ladies explained that the martini equipment was their (late) dad's. They were thrilled that someone appreciated the gear.
Martinis are cool.
re: c oliver
re: c oliver
Steak and potatoes.
A porterhouse for two, baked potato and asparagus on the side. A 2006 Krug cabernet to wash it all down. Rolling Stones (Sticky Fingers?) will be on the box. Deb will do all the heavy lifting (it's fathers' day).
Yesterday was a casual, snacky kind of day.....made 2 types of crostini I found in the June 2011 issue of Bon Appetit I looked thru while waiting at the dentist this past week. Marinated tomato with fresh mozz and Brie with fig. Also made some summer rolls yesterday, tho I need to work on my rolling....they looked awful but tasted good!
So today I made Linda's spicy lemon chicken - didn't have any rosemary so I can't call it "spicy rosemary lemon" chicken! Also made the Mojito chicken but didn't have mint either, so I guess it was only lime/rum chicken. So much for my Farmer's market list!
So dinner tonite was a salad with the lemon chicken on top with some leftover brie & dried cranberries. Rounded it off with some Pinot Grigio....
re: jenscats5
Crostini with some chilled white sounds great for this hot weather. I wish we could find some decent bread in these parts, but we're moving soon, so hopefully that sitch will change!
As to the summer rolls - have you tried using tapioca paper instead of rice paper? Makes life soooo much easier.
re: inaplasticcup
re: jenscats5
Hmm. Does the label say "rice paper" or "tapioca paper"? I'm not sure the breakdown of the percentage of tapioca to rice flour in the ones labeled "tapioca" versus "rice", but I do know the ones that are marketed as tapioca are generally more elastic than the rice ones. In the Asian markets where I shop, they are usually found in the same section of the same aisle.
nother thing I do with the summer rolls if I'm really loading them up with fillings (which I often do), is to place a quarter piece right in the center - right side up or upside down doesn't matter. This enables me to tuck a little tighter as I roll without fear of tearing it. It's a cheat, but I really like to load my rolls with veg and herbs. :)
Dinner is turning into something of a liquid affair. We spent the past 4 hrs. helping a friend move and mutually agreed it was time to pamper ourselves with cocktails. So far we've had a classic Jack Rose (apple jack, lemon juice, real grenadine) and a corpse reviver #2 (gin, Cointreau, Lillet, pastis, lemon juice). Might be able to squeeze one more in before bed.
Dinner will eventually be Haitian red beans and rice, using this recipe: http://www.weareneverfull.com/haitian...
There may be some green vegetable involved if I manage to throw it together before the main is done.
re: ChristinaMason
re: c oliver
re: ChristinaMason
re: c oliver
coliver, sorry I didn't see this sooner. try: http://www.seriouseats.com/recipes/20...
maybe add a dash of bitters to compensate for the lack of pastis
also try: http://www.kaiserpenguin.com/recipe-c...
the latter recipes on that site account for the reformulation of Lillet.
re: ChristinaMason
re: ChristinaMason
Tonight was just a fresh farmstand tomato I bought on my drive back from Brenham back to Fort Worth covered with red onion, gorgonzola, cracked pepper, balsalmic and a little olive oil.
I LOVE "foraging for food"! Since that is what I call it when I'm driving down a backroad or even at a market and I discover great veggies that will make an amazing meal. That happened tonight!
Tonight we were blessed with a fridge dump by the Man's mom who's moving to Vegas. Some frozen shrimp and tilapia inspired a fish taco (one of the Man's favorite meals EVERRRR) night, so we did the fried kind with some blended pico de gallo, habanero/lime/garlic crema, crisped red lettuce and some fresh, sweet mango.
Last pic's my lo-carb version so I can inhale more food after the first two REAL (tortilla wrapped) tacos. :P
Think I'm going to take c oliver's suggestion and post a new fish taco thread with pics on the main HC board too. Hope y'all will chime in with your variations.
Steak salad to utilize "planned-overs" from Saturday. Sliced ribeye,cuke, butter lettuce, spinach, grape tomatoes (how cute are they?) crumbly cheddar, smoked almonds and loads of onion strings. fried okra so KingCrab won't feel too virtuous and deprived and some olive bruschetta.
We're well over 300 on this thread, so I've started a new thread here:


text:
Go to m.barnard.edu for the Mobile Barnard web app or download it from the App Store or Google Play.
Go to m.barnard.edu for the Mobile Barnard web app or download it from the App Store or Google Play.
Barnard junior highlighted for promoting interfaith dialogue and female empowerment in Bosnia.
Psychology professor discusses new book, On Looking: Eleven Walks With Expert Eyes.
History professor answers questions about her research and the evolution of seismology.
Political science professor pens piece for Foreign Affairs.
Barnard joins with the nation in expressing deepest condolences to the brave and grieving citizens of Newtown, Connecticut.
Join President Spar for an Open Forum
Tuesday, December 18 at 6:00 p.m.
Judith Shapiro Faculty Room (Second Floor, The Diana Center)
The Barnard International Artist Series kicked off in November 2012 with a documentary about a Chinese taxi driver living in an artist community outside of Beijing.
Copyright © 2014 Barnard College | Columbia University | 3009 Broadway, New York, NY 10027 | 212.854.5262


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The following Macon Moments in History were taken from the January 17, 1973 edition of the Macon Chronicle-Herald.
A vote was taken at Macon public schools in hopes of resolving furor over the Board of Educations decision not to rehire Supt. Charles D. Fischer. The teacher voted 62-23 in favor of the board's decision.
Tomorrow's Citizen was Jennifer Koger, daughter of Mr. & Mrs. Richard Koger.
Jill Durden of Macon, a sophomore at Missouri Baptist College in Hannibal was selected to a roll in the play "I Pennant for the Kremlin". Jill is the daughter of Eunice Durden of Macon.
The Corner Grocery advertised eggs for 49 cents a dozen with a $3 purchase.


text:
Renewable Energy
A large campus like UW Oshkosh uses a lot of energy for electricity, heating, cooling, and transportation. Our goal is to meet our energy needs through renewable sources such as biomass fuels, geothermal, solar photovoltaics, solar thermal, and wind.
Energy conservation is our first strategy, because it reduces the amount of energy we need to do what we do. In today's economy the cheapest kilowatts and therms are the ones you don't have to use.
Wind Power
Currently, wind is the largest source of renewable energy at UWO. We get our wind energy through Wisconsin Public Service's NatureWise Program. In 2003, we started with a purchase of 3% of our electricity from green sources, mostly wind power. At the time, UW Oshkosh was the largest buyer of green power in the state. Today, we get about 23% of our electricity from renewable sources: 13% through NatureWise and 10% from a state purchase of wind power. We have been a member of the EPA's Green Power Partnership since 2003, winning awards as the largest purchaser in our athletic conference.
Solar Power
UW Oshkosh has also been installing solar energy technologies on the campus. In 2010, UW Oshkosh installed the first photovoltaic panels to generate electricity on campus. Learn how many watts per hour the panels are currently generating. To date, we have solar installations on the following buildings:
- Albee Hall: to heat an indoor swimming pool;
- Blackhawk Commons: for dishwashing;
- Sage Hall: for heat and electricity;
- Student Success Center: for electricity;
- Taylor Residence Hall: for hot water;
- Heating Plant: to pre-heat water for steam production.
In 2011, we opened the first commercial-scale dry anaerobic biodigester in the Americas. Owned by the UW Oshkosh Foundation and designed by BioFerm Energy Systems, the plant uses organic waste from regional dining halls, yards, supermarkets and farms to produce methane gas that is burned to power turbines that generate electricity. Waste heat will soon be piped into nearby buildings for space heat. The energy output equals approximately 8% of the electricity used on campus.
We also use biomass in the form of wood and paper pellets that we mix with coal for use in our heating plant. Ethanol and biodiesel, both biofuels, are used in fleet vehicles. We have several flex-fuel vehicles that can burn up to 85% ethanol and our diesel burning vehicles use a blend of up to 20% biodiesel.
(UWO Biodigester engine exhaust components)
For more information about how we address energy topics in the Campus Sustainability Plan, select one of the following:


text:
I just watched this situation. For people who say leaking the names of the music to the media without the skater's consent is no big deal, i seriously want to check what they've got stuffed in their brains. Is this the kind of respect that Oser mentioned? Wow. If it is alright to do this, maybe from now on, we should drop our curiouity over the musical choice of all skaters. After all, thanks to Oser, practically anybody, including ex-coaches and spies won't be reprimanded for leaking information to the media. This is really not like him...It was imprudent of Oser to say so.
orser said yuna should learn something from this but it's not yuna to learn. it's us to learn. don't do social life like him. it's stupid to claim "firing" when you are not doing any contract. and don't be a saddist who loves colleague so much and slashing them w/ media.
This is what David Wilson said regarding Brian's announcement of Yuna's Arirang LP:
프로그램의 안무를 담당한 데이비드 윌슨도 올댓스포츠를 통해 "브라이언 오서가 프로그램에 대해 언론에 공개한다는 사실을 전혀 모르고 있었다. 미디어와 인터뷰하기 전 프로그램을 공개하겠다는 단 한마디의 말도 하지 않았다"며 "이 상황에 무척 놀랍고 당황스럽다"고 입장을 밝혔다.
David Wilson who is in charge of the program's choreography revealed through ATS, "I had no idea that Brian Orser was going to reveal details regarding the program to the media. He didn't mention a single word about announcing the program even prior to his interviews with the media." And added "I am very surprised about this situation and rather confused".
(source: http://xportsnews.hankyung.com/?ac=a...ntry_id=126582)
Brian, the next season is coming, Now focus on your skaters as you said. I'll support you and your skaters as I did before.
Yu-Na, practice hard, focus on yourself and make your show in L.A. the mega-hit ice show in the World.
Go separate ways!
"This too will pass away" - the sentence you loved.
I can't get over how weird this story is.
A part of me doesn't necessarily think Brian was intentially trying to hurt Yu-na by revealing the music. I think he maybe wasn't thinking and was perhaps trying to say something nice. But then again he knows how important and secretive music choices are, and so for him to reveal it was ridiculous.
Brian really needs to apologize to David for it. Just because Brian/Yu-na are over doesn't mean David/Yu-na have to be. And the thing is I'm sure David relys on confidentiality when it comes to his students and their programs. As the head of the Cricket Club, Brian really shouldn't be commenting on those things.
I know that I've criticized Brian but I'm not inclined to see him demonized either but I think the above is example of why saying the least amount of things necessary is wise.
The thing is to this music is very special and poignant music for Koreans so Yu-na might have very much wanted a special announcement.
yuna, you chosen bulletproof to be your gala. but sadly, your bulletproof coach become a gun and now it's attacking you. he said he didn't want anybody to be in muddy. ironically he throws you into the mire. everytime you get out of the mire, he pushes your head and says " i hope you are happy. i support your future." you could see this scene in some horror movie. oh. this is not helping you but yuna plz think about it. in somewhere in the world, someone support you.
I thought it was finally all over when he did the CTV interview this morning. Now I think he isn't doing an interview right now only because he needs to sleep. I really hope Brian doesn't talk to the press tomorrow, but somehow I don't see him letting it go any time soon.
This is sad really.
I wish both of them learn from this and move on.
One good thing about it is I don't get to watch that cheesy air con commercial anymore.
I was impatient at the change in my hero.
There are times when he needs to be quiet.
And, he will know what's good for his whole life..
Last edited by aisurukoto; 08-26-2010 at 05:34 PM.


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Qualcomm Modems – the "behind-the-screens" magic
Do you know how many radio technologies a modern smartphone or tablet can have in it? Here's a list of all the flavors of 2G, 3G, and 4G cellular radios plus miscellaneous ones.
Effective October 1, 2012, QUALCOMM Incorporated completed a corporate reorganization in which the assets of certain of its businesses and groups, as well as the stock of certain of its direct and indirect subsidiaries, were contributed to Qualcomm Technologies, Inc. (QTI), a wholly-owned subsidiary of QUALCOMM Incorporated. Learn more about these changes
Welcome to OnQ® the official Qualcomm blog. We invite you to respond to our thoughts and share with us some of your own. If you'd like to post a comment, you need to follow our Posting Guidelines.
Do you know how many radio technologies a modern smartphone or tablet can have in it? Here's a list of all the flavors of 2G, 3G, and 4G cellular radios plus miscellaneous ones.
While so many telecommers continue to ponder whether HSPA+ is truly 4G or not… we Qualcommers are busy pushing the HSPA+ envelope to HSPA+ Advanced — the evolution beyond Rel. 10.
Opinions expressed in the content posted here are the personal opinions of the original authors, and do not necessarily reflect those of Qualcomm Incorporated or its subsidiaries ("Qualcomm"). The content is provided for informational purposes only and is not meant to be an endorsement or representation by Qualcomm or any other party. This site may also provide links or references to non-Qualcomm sites and resources. Qualcomm makes no representations, warranties, or other commitments whatsoever about any non-Qualcomm sites or third-party resources that may be referenced, accessible from, or linked to this site.


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Hitler's Love ChildJean-Marie Loret, who died in 1985 aged 67, never met his father, but went on to fight Nazi forces during the Second World War.
His extraordinary story has now been backed up by a range of compelling evidence, both in France and in Germany, which is published in the latest edition of Paris's Le Point magazine.
Hitler is said to have had an affair with Mr Loret's mother, Charlotte Lobjoie, 16, as he took a break from the trenches in June 1917.
Although he was fighting the French near Seboncourt, in the northern Picardy region, Hitler made his way to Fournes-in-Weppe, a small town west of Lille, for regular leave.
Wow. Who'd want to claim this? Discuss.