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January 2012 COTM: Essential Pepin: Poultry and Game
Please use this thread to discuss and review recipes from the chapter about poultry and game.
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Chicken with Cognac Sauce, p. 249
Every time I've flipped past this recipe, I've been reminded of the first time I went to a "fancy" French restaurant and someone ordered a chicken dish that came accompanied by a tiny tureen of caramel-colored sauce--and it was a revelation as prior to that chicken, to me, was nothing special: my mom baked it; my dad grilled it outside; occasionally we had it fried. Well this wasn't exactly it, but it was tasty and my husband loved it, which was really the point anyway as I wanted to do something a little special for him last night.
The recipe is a little fussy, and I made a few tweaks. First, instead of roasting a whole chicken, I roasted four thighs (salted, peppered, and lightly buttered), as we prefer dark meat, and they were beautifully golden and crisp after about 35 minutes in a 425 oven (started skin side down and turned once at the half-way mark). They then were transferred to a platter that went into a barely warm oven until I finished the rest of the meal. For the sauce, 2 c chicken stock, 3/4 c dry white wine, 1/2 c chopped onion, and 1/2 tsp. black peppercorns go into a saucepan, are boiled and reduced by half. A beurre manie (1 T ea. flour and butter, worked together) is added to the reduced stock mixture and whisked about three minutes, and then a half cup of cream is whisked into that and cooked another minute or so. At this point, I really didn't like the whiteness of the sauce.
Meanwhile I had added a cup of water to the chicken roasting pan and deglazed it, loosening up all the stuck bits. I then strained that liquid into a small saucepan and set about reducing it to a syrupy glaze. JP says to let that reduce to about 1 T, then keep it warm in a double boiler (and then "sprinkle" the glaze over the plated and sauced chicken just before serving). That seemed like a lot of trouble so when it was reduced to about 2 T and looking nice and syrupy, I decided instead to add it to the aforementioned cream sauce. It did add some color, not a lot, but a good bit of flavor, so the sauce required just a sprinkle of salt and a few grinds of pepper (JP calls for white; I used black). At this point I strained the sauce, as directed, and stirred in 2 T cognac. I served this w/ egg noodles, salad, and brussels sprouts.
Would I make this again? Probably not. The chicken was delicious, but not, for me, worth the fuss (and multiple pans if you follow instructions to a tee). But I really didn't care for what I thought was a too pronounced cognac flavor in the sauce and wish I had cooked it off a bit in the sauce before finishing it.
QUESTION: I have a duck in the freezer and am considering making JP's Duck in Vinegar Sauce (p. 293), but I don't have A1 sauce (yikes) and am not going to buy it, so if anyone with the book doesn't mind taking a look at the recipe, I'd really appreciate any suggestion for a substitute.
re: nomadchowwoman
A1 ingredients (from the Kraft website): TOMATO PUREE (WATER, TOMATO PASTE), DISTILLED VINEGAR, CORN SYRUP, SALT, RAISIN PASTE, CRUSHED ORANGE PUREE, SPICES AND HERBS, DRIED GARLIC AND ONION, CARAMEL COLOR, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), XANTHAN GUM.
So perhaps a tad each of tomato paste, vinegar, brown sugar, and Gio's suggestion of Worcestershire sauce would hit the right notes?
Spicy Ginger and Lemon Chicken page 267. Doubled the recipe so it would serve 2 but otherwise followed it to a 't' - including having the butcher cut the tip of the drumstick off ( not a common request).
This was a lovely, inexpensive dinner. A nice change from the usual. Had it with a simple rice pilaf and salad. Loved the flavors but might add a few drops of soy sauce next time. -
Braised Rabbit with Morels and Pearl Onions - p. 307
Finally, just under the wire, I have cooked something from this book. I was having a hard time getting inspired, but decided I couldn't let the month go by without doing something. I started by getting out the DVD and looking through some of the technique videos. This had the intended effect of making me want to cook something. I happen to have a few rabbits in my freezer, so I decided I'd try a rabbit recipe.
I'll start out by saying that I don't think I would have ever made this recipe if this book weren't COTM. I had looked through the rabbit recipes when I first go the book from the library, and they just didn't call out to me. But having determined that I WAS going to cook rabbit from this book, this one seemed the most appealing.
Pepin has you cut the rabbit into 9 pieces - 8 pieces for the stew, plus the saddle, which is roasted separately. The pieces are all seasoned with a mix of salt, black pepper, and herbes de Provence. You start off by browning the saddle in some oil and butter. Then after the saddle is removed, you brown the pearl onions in the same pot. Those are removed, and now the stew pieces of the rabbit are browned. You then add some shallots, and sprinkle with flour. Mix this together, then add garlic, white wine, and the liquid that your dried morels soaked in. Plus a little more salt. This braises for 45 minutes.
While the rabbit is stewing, you coat the saddle with mustard, make a mixture of breadcrumbs, horseradish and olive oil, and pile that on top of the saddle. The saddle roasts at 425 for 20 minutes (I used my convection toaster oven for this). To finish, you add the reconstituted morels and the pearl onions to the stew. Cut the saddle into four pieces and serve the stew with a piece of the saddle on top.
I'm glad I forced myself to make this, because it really was quite good. Using the mushroom liquid in the stew meant that the stew really picked up a lot of mushroom flavor. So while I thought the dish sounded bland, it wasn't at all. Both the stew and the roasted saddle where nicely seasoned and perfectly cooked. I won't say this was the best rabbit preparation I've had, but it certainly made a very satisfying dinner.
From page 250--I am going to make this dish ("Peking Chicken") but also found an older article/recipe he wrote in the NY Times from 1994 for the same dish however: he advises blanching the chicken and cooling it overnight in the refrigerator before roasting. In the book, there is no delay. I am going to follow the book's recipe and hope for the best.
re: nomadchowwoman
Peking Chicken p.250
Not as easy as it reads: dunking the chicken into a pot of boiling water requires the right size pot (that's an easy one since a pasta pot will do) but also some kind of platform to ease the lowering of the chicken (I have an insert that fits the pot so that worked well.) Still, there's likely to be an overflow of water and the time it takes for the water to reboil is much longer than 3 minutes. As a result, the chicken sort of parboils--which simply means it's fast-tracked for the roaster.
Thus, the recipe's timing was off for my oven, which tends to be hot...I roasted it for 30 minutes at 375 F and then 30 minutes at 350 F (brushing the sauce at the 30 minute intervals) and it was done in one hour. The skin was a lovely color, but because it was finished quicker than anticipated, I did not place the mushrooms and water beneath the rack for the last 15 minutes (not sure this is worth doing anyway.)
The chicken retained its heat while I scurried to finish side dishes early. The result was a very moist chicken that had nothing to do with Peking Duck: the varnish colored skin quickly softened and added nothing to steamed buns I prepared...But it was tasty chicken.
Worth the preamble of boiling water? Not really. Most every chicken I roast these days is excellent so I don't think I will do this again. Even when one has to move a chicken to the side and baste (JP method) or just insert a lemon and tie the cavity (Marcella Hazan), a good quality chicken will do just fine...
Chicken with Wine & Yams pg. 267
Easy, tasty and just right for a Monday night in winter.
Brown skinless bone in thighs and drumsticks in oil (I was making half a recipe, and so had two of each), add chopped onion to the skillet for a quick 1 minute, then add shallots, garlic (in truth I added these two with the onions), mushrooms, split yams, wine s&p, bring to a boil, reduce heat and boil gently for twenty minutes, sprinkle with parsley, serve.
My yams were a bit larger than called for and took about 30 minutes to cook through, or maybe I just had the heat too low, anyway, the chicken didn't seem to suffer from the additional cooking, we loved the meal. Two minor points, we both would have liked a few more mushrooms, and next time I would up the mushrooms by at least half, and even with only a half recipe my second largest skillet with a cover (10.5") was full, for a full recipe one would need a whopper of a pan.
Grilled Quail on Quinoa with [Pumpkin] Seeds, p. 300
I had a package of four semi-boneless quail in the freezer waiting for a purpose so when I saw this as I flipped through EP today, I said "aha," especially as the recipe looked pretty simple, and I had everything I needed, even (miraculously) currants.
I used my mini FP to make a marinade, whizzing together a shallot, a garlic clove, 1 T fish sauce, 1/2 tsp sugar, 1/4 (I used half) of a jalapeno pepper, and 1 T water. I then poured the mixture over the quail, turning to coat, and let the birds marinate in the fridge for a couple hours.
For the quinoa: I sauteed 1/2 c. chopped onion and 2 T. pumpkin seeds for a few minutes until the onion began to soften. I added 2 T. dried currants, 1 c (rinsed) quinoa, 1 3/4 c chicken stock, salt, and pepper, brought everything to a boil, lowered the heat, covered it, and simmered for 18 minutes, which wasn't enough time for the quinoa to absorb the liquid and become fluffy. (I let it cook another 5 minutes, but next time I think I'd reduce the stock amount to 1 1/2 c.)
Meanwhile, we lit the grill and let it get very hot. A few minutes before the quinoa was done, we put the quail and grilled them for about three minutes and then flipped them and grilled another two minutes. These were served over the quinoa, and we had another side, a stir-fry of asparagus and oyster mushrooms
The quail were delicious, reminiscent of quail we like at a nearby Vietnamese restaurant. The quinoa was also quite tasty. But I'm not sure the two components went together all that well. I'd do the quail again this way in a heartbeat but probably serve it with something else.
Chicken Chasseur, p. 264.
it does't appear on the Essentail Pepin blog, but here's the recipe on another website I found:
http://food.eagletribune.com/text/Chi...Anyhow, this is a very tasty braised chicken dish that really filled the bill on a blustery cold night. My family scarfed it up and asked for more, even the children. You probably already know the basic ingredients: cut up browned chicken pieces (Pepin specifies skinned thighs; my family preferences were for breast meat); mixed with chopped onion and garlic, tomatoes (canned OK) , mushrooms, and various herbs. All braised in white wine--in this case, I used dry vermouth. Nothing really unusual except Pepin also specified one small leek, chopped, and a TBS of soy sauce. Herbs included chopped fresh rosemary, thyme, and at the end to sprinkle on top, either chopped fresh chervil or tarragon. I used the latter and I really liked the quiet hint of licorice that fresh tarragon gives.
It was just so delicious, and the savory sauce demanded to be sopped up with good bread. Certainly not difficult and not particularly time-consuming to make, though my chicken took about 15 minutes longer for some reason to become tender than the 20 minutes mentioned in the recipe. Pretty much a classic French recipe. What I appreciated was the attention to detail in these recipes--Pepin is a great teacher--plus a few subtle surprises like the addition of soy sauce.
Oh yes: I added my own "subtle surprises": had four strips of bacon to use up, so I chopped them and sautéed them with the olive oil at the beginning of the recipe. Then removed them and added the pieces at the end as a garnish. (Figured "Chasseur" meant "hunter" and that included bacon--right?) And whenever I use canned tomatoes, I always taste at the end for excess acidity and add a tablespoon of honey or so if it seems to be needed.
re: Goblin
Chicken Chasseur, Pg. 264
This was last night's dinner and when I read the recipe the first time I thought, "Hmmm... chicken cacciatore. The French Way." So when we were cooking the boneless/skinless chicken thighs went into the sauce whole instead of chopped up. Thank you, Pavlov.
Goblin describes the recipe very well and I followed the directions as written using chervil instead of tarragon only because I hardly ever do. Wish I hadn't because I don't think it added anything to the finished dish. I used dry vermouth as well. The soy sauce was an interesting inclusion. G gobbled it up then went for seconds. I was wishing it was cacciatore. There's the lovely sauce left over so I'll use it for something tonight. The side dish was roasted cauliflower. Yummm.
re: Goblin
Chicken Chasseur - p. 264
My turn to report on this dish. With some boneless, skinless chicken thighs defrosting in the fridge and some fresh pasta to use up, an EYB search of Pepin's recipes didn't really produce a pasta dish that inspired me. I remembered Goblin's post here and thought I'd adapt this dish and use it as a pasta sauce vs a stew-like meal.
To make this dish pasta friendly, I chopped my chicken thighs and, substituted chopped canned tomatoes for whole ones. Other ingredients worth noting...I used Vidalia onions which imparted a lovely sweetness to the sauce that balance the acidity of the tomatoes and wine. My mushrooms were cremini so the sauce also had an earthy flavour. I opted to garnish with fresh tarragon since we love all things anise flavoured!
As others have noted, this is quite a "saucy" dish so it really did lend itself well to pasta. Everyone really enjoyed the dish and there were no leftovers at all.
Happy to recommend this quick and tasty recipe.
Sweet and Spicy Curried Chicken – p. 265
We have a hit on our hands with this one ladies and gentlemen!! We love curries and this one has particular appeal since it's very quick to pull together yet, it still manages to deliver big, bold flavours. We especially enjoyed the apples and bananas that actually cook in the curry vs just being added as a garnish, which is typically the case. This dish was reminiscent of curries we've eaten in the Caribbean and very lovely indeed.
I found this recipe on the NY Times website so I won't get into the nitty gritty but I will say that I did adapt by using boneless skinless thighs. I used a high quality curry powder I picked up at the Spice House on a recent trip to Chicago. It is a Maharajah Style Curry and really delivers a sweet well-balanced curry flavour. I should also note that I made this dish on the weekend and took it right up to the point that you incorporate the fruit then tonight I picked it up again by adding the fruit and doing the final simmer. We served this atop steamed basmati rice. This is definitely a keeper and, a perfect weeknight meal.
Here's the recipe: http://events.nytimes.com/recipes/853...
Chicken Ballottine, beginning on page 253, with
Spinach, Cheese, and Bread Stuffing, beginning on page 254.Of all the times to get a teeny tiny chicken in our meat basket, this was not a good one. Our little chicklet weighed 2.4 pounds (as opposed to the 3 3/4 pounder suggested in the recipe. I think this made the boning a bit more challenging, and distorted the cooking results a bit. That being said, we enjoyed this dish quite a bit, and plan to do it again to improve technique.
We watched the method on the DVD, and I read the instructions to Mr. NS while he undertook the deboning. (This was a joint project, so to speak.) We've noted before that the free range chickens we get have extremely sturdy bones, which added a bit of difficulty to parts of the process, but he did a beautiful job.
I opted to use the spinach, bread, and cheese stuffing, and chose a lovely cave-aged gruyere. The spinach was sauteed briefly with garlic, then it is all piled into the floppy chicken. I also stuffed the mixture down into the boneless legs. I rolled it up and trussed it as directed. The chicken cooks at 400 for an hour. I kept checking ours early because it was small, but it just wouldn't brown. It did turn color a bit at the end, but we found it very slightly overcooked. I don't know what the problem with the browning was, but the overcooked surely had to do with the size of the chicken.
The sauce is made from the chicken drippings, red wine, and water. Chopped onion, celery, and carrot are added to the sauce, and it is thickened with potato starch. The recipe does not say to strain out the chopped vegetables, so we tried it both ways. Definitely preferred the sauce with the chopped bits strained out.
The only real problems we had probably had to do with our small, strong-boned chicken. Near where the ankle bones are broken and later removed, there were a few shards of bone left in the meat. These bones were difficult to break without severing the skin. Also, we need to play with time and temperature when the weight of the bird is so far from the weight specified. We want it to brown on the outside, not overcook on the inside.
But we enjoyed the taste, and the final product looks great on the plate. The stuffing was like a cheesy bread pudding, just delicious! And the sauce is rich and flavorful. We are going to try this again sometime in the next week or so! Practice makes perfect.
I served this with Jacques' red onion, tomato, and navel orange salad, a bright contrast to the main course.
re: L.Nightshade
Elle est belle; c'est formidable!
Just a thought about the browning. Even though an organic/free range whole 3-1/2# chicken I made a few days ago seemed to have a lot of fat on the skin, it must've not have had. All the juice was poured into a pyrex measuring 2-cupper, put into the refrigerator to collect and spoon off the top fat; there must've not been more than 1-1/2 to 2 Tablespoons of fat. So maybe there wasn't enough fat to brown your chicken as a 'normal' chicken.
Now, isn't that gravy luscious looking? Mon Dieu!
re: L.Nightshade
From Pepin's "The Art of Cooking", we've made the Chicken Ballottine many times. There are 3 stuffings, red bell pepper, mushrooms and spinach. Mushrooms are a favorite with my family, but I also like the spinach (which does not have bread crumbs). I would try the red pepper again, but it's just harder to deal with. I think the recipe I have has a step for steaming the chicken, which we skip. We have had the problem with not browning though I'm not sure we had that problem recently. However, we have browned the chicken on top of the stove.
re: L.Nightshade
I'm just dropping in to share our repeat of the Chicken Ballotine, with a new little twist. We made two chickens for our supper club's French dinner. Mr. NS is getting faster at the deboning, and I'm getting faster at the stuffing and trussing, so this pair went quite smoothly. This time, after deboning the chicken, I lined it with gently cooked bacon, then proceeded with the spinach, bread, and gruyere. We thought this added a nice flavor to the dish. It's pictured below (before saucing), plated alongside a petatou that one of our guests made.
re: L.Nightshade
My wonderful co-worker made the Chicken Ballotine for his wife and me last night. It was absolute heaven, so moist and tender and delicious! I had told him about this thread and he brushed the chicken with olive oil before putting it in the oven, with the result that it browned beautifully. He also added sliced cremini to the spinach stuffing, which was just fantastic. One note for anyone contemplating this project, he said that his chicken's skin was torn when he unwrapped it and the tear got larger during deboning but he just went ahead and tied it as directed, although worried the skin might shrink around the tear and be unsightly. However, when it came out we could not even find the torn skin, it looked ready for a photo-shoot (no camera available, however).
Chicken Supremes Kiev-Style, p. 256.
Made this last night for guests. Everyone enjoyed the crispy bread crumb exterior, which surrounded a lightly pounded chicken breast folded around a stuffing of chopped onions, white mushrooms, chopped garlic and fresh cilantro. The recipe suggests using 4 boneless skinless chicken breasts of about 7 oz. apiece. I could only find slightly larger ones so I used three larger supremes (about 8 oz. apiece,) and sliced them crosswise to serve. I ended up with six servings that were very adequate for six, along with two sides. This presentation was attractive enough that I will do this again.
The complete recipe appears almost word for word under this same title on Food.com (without noticeable attribution to M. Pepin) except for two changes--presumably made to reduce the fat/calories. Instead of using 1 large beaten egg to coat the rolled-up chicken, the Food.com recipe substitutes 1/4 skim milk; and 1 1/2 TBS EVOO is substituted for the 2 TBS of butter in the stuffing that Pepin uses. I made the recipe as Pepin wrote it and felt that using the egg was worth it for the crispness of the crumbs. And the butter was a lovely compliment to the chopped onions and mushrooms. Ah; it's a slippery slope! ;-)
We really enjoyed this dish. It has a company feel, without being fussy or complicated. You can set it up ahead and hold it in the refrigerator before baking. The mushroom-onion-garlic farci is suave and tasty, and the Vidalia onion I used gave a slight touch of sweetness. I recommend seasoning well with s & p if you think necessary. Do watch the breaded chicken in the oven and drape foil loosely over it if the bread crumbs start to brown too soon. (Mine did after 15 minutes of the 25 mins. of baking at 400 F). Also, I used toothpicks to keep the well-stuffed chicken breasts together while baking--worked fine. Finally, the dish does not produce much in the way of sauce--so a side with a bit of "liquidity" is nice. I served the pureed broccoli on p. 417 and liked this with it.
Spicy Chicken Breasts, Pg. 256
Another of JP's quick, easy and tasty chicken recipes. The spicy is caused by a combination of toasted then ground juniper berries, coriander seeds, and mustard seeds (black for me) This mixture is rubbed all over 4 chicken breasts then the breasts are brushed on both sides with olive oil. Pre-heat oven to 180F. Yes, That low...!
Into a preheated very large non-stick skillet place the chicken and cook over med.-high heat 3 minutes. Turn the breasts over and cook another 3 minutes. Put the chicken on an oven proof platter and cook in the oven for "at least" 10 minutes to finish. That part had me wondering... and indeed the chicken was not cooked through so G raised the heat to 350F. It took an additional 10-ish minutes for the chicken to finish cooking.
I was surprised to see that the chicken was juicy, tender, and full of flavor in spite of my qualms. We both liked it well enough to put into rotation. Piquant Steamed Broccoli with Lemon sauce on page 416 was the side dish.
re: Caitlin McGrath
I just stumbled across this temperature discussion and, for what it's worth, I'm not convinced that 180 F is a typo. I think he's just putting what he considers an almost fully cooked breast in a warm oven to rest—a technique he seems to use fairly often. With the flank steak I made last week, the steak is cooked over high heat for 1 ½ minutes per side then put into a 160F oven to "relax and continue cooking in it's own heat for at least 10 minutes." (And, no, Caitlin. My oven couldn't hold 160; I doubt it would hold 180 either.)
Chicken breasts these days vary so much in size. I would think that a normal-sized, organic, free-range breast would be nearly cooked after three minutes a side over medium-high heat.
Anyway, just my two cents. Unfortunately, I have a freezer full of thighs to use up so I'm not going out to buy breasts to test my theory. Especially since my oven doesn't hold the temp anyway.
re: Gio
Spicy Chicken Breasts
I made these today, using the full amount of seasoning mixture on two breasts each about half a pound (really, these were the smallest two organic breasts the market had; even those are supersized these days). I cooked them around three and a half minutes per side, then put them into a 200-degree oven. At that temperature, they took around 16 minutes to become just cooked through, but they were pretty thick. I did find upon turning them that some of the spice rub had been left behind, stuck to the pan. Perhaps I was too chintzy with the olive oil (I didn't add a lot). So after I removed them, I deglazed the pan with a splash of white wine and tossed in some baby spinach leaves to wilt.
The chicken was, indeed, juicy and tender. I wouldn't call it spicy, but the spice combination is very good, and certainly nothing that would have occurred to me. Most of the chicken is parked in the fridge now for eating later in the week.
re: Caitlin McGrath
Spicy Chicken Breasts p. 256.
In answer to all who made this recipe.
I used 2 decent sized organic skinless boneless chicken breasts. I followed precisely all of the spice mixture instructions but used all of it for 2 chicken breasts instead of the 4 breasts that it called for. It was not too spicy, just barely spicy IMO. Quite subtle, but flavorable.Since I don't use nonstick, I did add some oil to the skillet, which was medium hot enough to not stick (my experience re sticking). But it did stick, not bad though. Perhaps just enough to lesson the spices, I don't know. But I did let this chicken marinate in the spices longer than "up to 12 hours."
I decided to go with the 350F degrees vs. 180F degrees. (180C=356F, right?) The recipe in the book states "Preheat the oven to 180 degrees." I think JoanN's post about 180 could very well be correct - reason: take a look at these chicken breasts!
They were certainly edible and tasty, but not succulent by any means, leaning towards dry. Definitely way tooo crispy on the outside. Perhaps the crispy-ness was caused by the amount of spices, but I really don't think so.
Served with green beans -- yes, it is the last of them this month. I think 4x for EP's recipe.
Served with a lettuce sald w/meyer lemon and salt.
Served with green rice, thawed and heated in the oven along with chicken.
Chicken Diable, Pg. 259
This is a zesty and slightly pungent chicken that we liked very much. It calls for a 3 1/2 - 4 pound chicken cut into parts and skinned or the same amount of either breasts and/or thighs. I used 6 boneless, skinless thighs. No deviations or adjustments were made.
To begin sprinkle the chicken all over with S & P. Heat oil and butter in a large skillet, add chicken, cover and cook for a few minutes. Turn chicken over, cover and cook for several minutes more. (He has each of the chicken parts go into the skillet at different intervals to insure the quick cooking parts are added last.) When all the chicken parts are browned remove from pan and set in a warm place.
To the drippings in the pan add a Tbsp crushed garlic and cook a few seconds - don't let it brown. Using red wine vinegar deglaze the pan stirring up all the fond. Cook this till most of the vinegar has evaporated. Add some water and tomato puree, bring to boil, cover and boil a minute. Add S & P and Tabasco. Ladle this sauce over the chicken and garnish with either minced tarragon or parsley.
I served this with blackeyed peas and rice. Very nice combination. Certainly worth a remake, and I'll probably just increase the amount of Tabasco used at the end. Although there seems to be quite a number of ingredients in JP's recipes, the flow of cooking moves right along quickly and easily. At least for those recipes I've made so far.
Chicken African-Style with Couscous (half recipe) p. 262
Success at last! I wasn't expecting much from this recipe, but was pleasantly surprised. I made the marinade last night (ginger, lime, sliced onions, hot pepper flakes (a little extra), salt, garlic and black pepper). This morning I added the chicken (3 bone-in, skin-on thighs) to marinate until we came home from work.
Brown the thighs in fat from the chicken (I really didn't have much extra fat) and set aside. Deglaze the pan with the marinade, add the chicken, bring to a boil (there really wasn't a lot of liquid for me- much like Dorie Greenspan's Mediterranean Swordfish with Frilly Herb Salad), cover and simmer 25 minutes. Because I only made half a recipe, I did not need to boil to reduce the sauce after the chicken was done. The sauce was already reduced and the onions caramelized.
The crispy chicken was succulent and enhanced by the caramelized onions and the flavors of marinade (some acidity, sweetness and a little heat from the red pepper flakes). The next time I might make the whole marinade so we have more of the sauce and onions. The couscous (made with a touch of melted butter) made this a complete meal. We served this with Glazed Carrots with Olives – not sure if it was the perfect pairing, but delicious nonetheless. http://chowhound.chow.com/topics/8259...
re: BigSal
Chicken African-Style [withQuinoa], p. 262
Thanks to Big Sal for steering me toward this one; we loved it. I also made a half-recipe, using four thighs. Since I had some chicken fat in the freezer, I added about 2 teaspoons to do the initial browning. I also added a splash of chicken stock for the braise/simmer step since the marinade is not very wet.
This is a nice, easy weeknight-friendly dish if you make the marinade in the morning or night beforen and marinate the chicken during the day. The flavors--ginger, garlic, lime, with the caramelized onion--were just wonderful. (The only change to the marinade I made was that I minced a Thai bird pepper and subbed it for the dried red peper flakes.) I served this on a bed of quinoa, with steamed carrots and grilled kale.
Chicken with Saffron Rice (half recipe) p. 266
This is a one pot meal made with pantry staples. Brown skinless, bone-in chicken thighs and set aside. Saute thinly sliced onions and minced garlic in drippings for a couple minutes, then mix in Arborio rice, and add diced jalapeno, alcaparrado (I made this with roasted red peppers, capers and green olives), diced tomato (canned), saffron (this recipe calls for a rather large amount), water add chicken thighs, cover and cook 30 minutes.
This was not a hit for us, although the chicken thighs were moist and delicious (and the best part of this dish), the rice left us longing for more. I'm not sure if Arborio was the best choice for this dish, perhaps a long grain rice would be a better choice. The rice itself was lackluster. One could taste the alcaparrado, but it did not shine.
What I have enjoyed about the book so far is that Pepin doesn't use excessive amounts of oil or butter and the recipes seem to be relatively healthy. In previous COTMs, I've had to decrease the amount of oil in the recipes.
re: LulusMom
I always hestitate to put a less than positive review and hate to discourage others. My husband said it was missing umami (all this food talk is rubbing off on him) Chicken stock instead of water, tomato paste, long grain rice and a pre-purchased alcaparrado might make a difference?
DUCK LIVER PATE, p. 290
I had duck livers in the freezer and duck fat on hand, so I made this w/the intention of taking it to a NYE party, but when I discovered someone else was making chicken liver pate, DH and I snacked on it for NYE lunch and finished it late last night as we'd had an very early dinner. It is delicious.
You saute a coarsely chopped large shallot in 3 oz. duck fat, which has been melted over med.-high heat, for 30 seconds, then add about 3 oz. duck liver, 1/4 tsp herbes de Provence, and chopped crushed garlic (1 clove) and cook for a couple of minutes. Add 1/4 tsp ea of salt and pepper and transfer mixture to blender (says JP; I used a small FP). Add a teaspoon of cognac and process. (I would test for seasoning at this point; I wanted a tad more salt.) Transfer to ramekin and refrigerate to set. (I like to top the pate w/ a sprig of thyme and then a thin film of melted duck fat or butter to cover.) You can then freeze it if you're not going to use it immediately.
We ate this spread on toasted baguette slices, w/chopped scallions on top.[I realized as I was making this that it is almost exactly, if not exactly, the same recipe to which someone on CH had steered me a year or two ago, with a link to a JP recipe though for some reason I had in my head that it was someone else's recipe, which is why I couldn't find it in my files.)
re: nomadchowwoman
Duck Liver Pâté, page 290.
I had a couple duck livers left from roasting two ducks, so made this pâté. It's very similar to my regular chicken liver pâté, but, oh what a difference those ducks make!
The recipe calls for the use of duck fat, which I hadn't reserved. I had, however, reserved and frozen the fat rendered when I had seared some foie gras. So that is what I used. nomadchowwoman clearly describes the technique above. I served this on an inappropriate bun, sliced and toasted, with slivers of apple. Easy and delicious!
Chicken in tarragon sauce P. 262
Looking for something interesting to do with boneless, skinless chicken breasts, I happened upon this wonderful recipe. The chicken breast is poached in chicken broth and aromatics, the chicken is removed when it is done, kept warm, and then the poaching liquid is reduced. After the reduction, cream is added to the reduced liquid, and then the chicken breast and tarragon are added in. I served it with rice.
This dish was a real surprise: it was moist and extremely flavorful with a sauce that added enough richness to make it interesting without making it too rich. Although it had cream in it, it was just enough. It is the perfect way to cook chicken breasts that sometimes can become dry, These were not. My son and guest loved it, and I will definitely make this again.
re: LulusMom
Since I didn't have vermouth, I wasn't too excited about making it, so Mr. Rella made the recipe. He did the reducing as called for. I was, though, interested in the technique. Maybe it was a little overcooked to175F (his decision and I was OK with it); but the breasts were thick and it took a bit of time to get them to temperature. In hindsight, one of the breasts perhaps should have been butterflied.
He liked the recipe more than I did. Served with Tilda white rice, one of my favorite brands of white rice these days.
Served with Sauteed Snow Peas, Page 208, Jacques Cooking at Home. I will post re the snow peas.
re: Rella
I should have added that we did use the Prosecco. After seeing Breadcrumb's pics, I'm encouraged to try again. This time after a trip to the ABC store here in VA.
Do you think vermouth is the factor in this dish (nonwithstanding the tarragon)? Would a 'dry white wine' of decent quality make the difference?
Or as I keep mentioning, vermouth is sooo French, so is it a staple of the French kitchen; IOW, is vermouth more favorable an ingredient in French cooking than white wine?
re: Rella
I keep a bottle of white vermouth next to the stove, with the olive oil. It is slightly herbal, but probably not so as you'd notice (it depends a lot on the brand - a favorite brand went more herbal a year or two ago). Julia Child says you can sub it for white wine in recipes, so that is what I usually do, since I have it right there next to me and it is easier than opening a bottle of wine (which I will then proceed to drink ... erp). I really doubt it would have made a big difference to have used the prosecco or any dry white (at least anything you'd be willing to drink).
I'm guessing in VA you can get it in the grocery store wine aisle, next to things like port and sherry. I lived in C-ville for a year, and remember it being sold in groceries then.
re: roxlet
Chicken in Tarragon Sauce – p. 262
Our turn to give this a try tonight. I picked up some lovely, albeit giant chicken breasts at an Italian market yesterday and, had some tarragon lingering in the fridge so it was fortuitous to find this dish w my EYB search this afternoon.
I added about ¾ cup of chicken stock in addition to JP's suggested poaching ingredients to ensure my plump (chicken) breasts cooked properly. This also meant I needed to spend a little more time reducing the cooking liquid to 1 cup however the flavours of the broth concentrated nicely and the splash of cream was just enough to take the somewhat bitter edge off the vermouth-infused stock and, soften all the flavours.
Though I served this over some rotini, I photographed it on its own. We really enjoyed this dish and it was the gentle tarragon infused cream sauce over the tender chicken that really impressed us. A very nice dish indeed.
re: Breadcrumbs
Added thanks for the pictures. Years ago we had lunch in a hole in the wall bistro in Nice in the student quarter and had the best chicken in tarragon sauce I've ever had.
I've tried and tried to replicate it always with dried tarragon. Thanks to your picture, I now know that I need to grow tarragon, because that is probably the difference and gives it the 'right' color.
re: roxlet
My turn on the Chicken in Tarragon Sauce. This was a hit. It isn't earth shattering, but it is really nice and homey, and as roxlet points out, surprisingly moist for breasts. And as she also says, the sauce is extremely flavorful. Lulu said "Mom, this is awesome." (probably happy that for one night at least, I am not burning her little tongue.) Thought about buying a baguette to go with, but in the end had such a busy day that it was just roasted sweet potatoes and onions, and it was still plenty, as this is a rich dish. Only one breast each and we were all happily satisfied (and that is saying something in this house).
In the accompanying DVD in the back, Jacques presents cutting up of chicken about 3 different ways for cooking. The last demonstration which is a deboned chicken stuffed with spinach, bread cubes, and cheese, and rolled up, has got to be a masterpiece.
I am wondering if anyone has ever eaten this. Moreover, if anyone here will attempt it. Stunning.
re: L.Nightshade
I watched with fascination Jacques' strength in his hands. As well as his control of what I imagine to be slippery fingers. He did use an aid of a dish towel a couple of times, but that was to tug a bone out that was hard to do.
Just an aside, after watching all of Jacques' demonstrations, and deciding to cut up a whole chicken for a tagine for dinner tonight, we went to Bridgett's (at ATK/CI) demonstration. Of course, this is for basic cut-up chicken.
But the demonstration for the spinach-wrapped cut up chicken is something to behold!
Good luck to you and your mister and applauding your decision to give it a try.
re: Rella
I agree his skill is inspiring and he's a great teacher. I found the video you are referring to on YouTube when I was ploying to convince my husband to debone a chicken for one of the Italian Easy recipes. And even though he had to look at it a couple times, he was able to do so successfully. Maybe I can convince him to do it again. :)
@L.Nightshade- I look forward to your report.
@Rella- I hope you write up your experience with the tagine in the Roden COTM.


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Thread Tools |
September 12th, 2013, 08:55 PM | #1 |
Senior Member
2015 Tahoe/Suburban/Yukon Revealed
I'll reserve my opinions for when I see them in person. I have mixed thoughts right now.
I do like the fact the third row seats fold flat now. The current tilt & tumble seats that come out in my wife's Tahoe are ridiculously cumbersome. http://www.autoblog.com/photos/2015-gmc-yukon-xl/ http://www.autoblog.com/photos/2015-chevy-suburban/ http://www.autoblog.com/photos/2015-chevy-tahoe/ http://www.autoblog.com/photos/2015-gmc-yukon-denali/ |
September 12th, 2013, 09:07 PM | #8 |
Senior Member
Out of their new truck and SUV line-up, I really do like the Sierra especially in the All-Terrain trim group. The Silverado looked better in person than in pictures, but still ugly. Hopefully the SUV line-up looks better in person. They still have the 2015 Escalade to debut as well.
September 12th, 2013, 10:04 PM | #11 |
Fuck talk, Duck walk!
My parts aren't on them so I don't care for them.
Agree ugly as sin!
I'm the man in White. If you want peace, prepare for war! Forgiveness is between them and God. It's my job to arrange the meeting. |
September 12th, 2013, 10:18 PM | #13 |
i like things
not impressed
i recently did the new truck thing - half ton was set on an ecoboost after test driving a gm, dodge, and ford, I went with the hemi dodge. The gm was really disappointing. the ford just didnt fit me right...and I am still really happy with the dodge. just my 2 cents |
September 13th, 2013, 05:48 AM | #18 |
The Green Machine
September 13th, 2013, 06:18 AM | #20 |
A little slow
My place of employment built the injection molds for the grilles of the Yukon, Denali and Escalade. I designed some of the molds, and am a little disappointed about the way the Yukon looks. The Denali isn't too bad. The Escalade should look good.
Thread Tools | |

subset: commoncrawl


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Mon-Fri 9-7pm Sat 9-5pm
Neighborhoods: Round Rock Original Plat
Was very disappointed with my experience. Went in last month for a Deva cut. Had to make the appointment a month in advance, which I don't mind for a great haircut. Mallory was very distracted, didn't listen to what I wanted, cut me off and I am not at all happy with the results. She was very friendly and I learned a lot about her fiance, but unfortunately, I am not happy with my $70 Deva cut. In all fairness, the last Deva cut I got there I loved. Maybe I will try Anna next time.
I love this place and Anna is the best! I had about 12 inches cut off my hair and was so nervous, but excited! Anna made sure I was at ease and made my dramatic new hairstyle look fabulous! I'm just sorry I didn't find this place sooner! I recommend this place to anyone looking for a great hairstyle!
Props to Melissa @ Trashy Roots, I'm loving her! I have been in Austin for 4 years and have had a hard time finding a stylist. Well, I think she's been found. She's fabulous! Overall, the salon is punk & pink...I like the pink part. :) It's not necessarily about the environment (unless it's dirty and stuck in the 90's...that's no good. It's more about the stylist and whether they're willing to listen and put what I'm asking for into action. And she does just that. I'll be back. :)
Not pleased with my cut or stylist – I called in and was able to get an appointment within the hour, which was great bc I had an interview later in the morning. I had several friends tell me how eclectic and great the stylist's were here. Well the lady I got was on the know it, slightly rude side. Could have just her or the morning she had, nonetheless, I was not pleased with her.
As for the cut, I told her not extremely short, and the back was well above my earlobes. ACK! I went from August when she cut it, to today Jan 7th to get a cut just let it grow out!
Needless to say, I will not back and found someone who listened to my desires and did it perfectly!
Kat Williams – Seemed like a cute little salon. I had Kat as my stylist and was unimpressed. For the amount of years of experience I would have expected better, maybe just a bad day. My haircut was very uneven and was NOT an asymmetrical cut. I wasn't taken till an hour after my appointment and still no care was taken in my haircut.
We would love to give you a better experience. We are so sorry about your last service. Please call us and we can give you to a different stylist. Again we are so sorry.
Anna rocks!! – I love everything about Trashy Roots Salon!
Just had my hair cut a couple days ago by Anna Craig – and I could not be happier! I always thought I had a "funky" wave in my hair – not curly, not really wavy, but hard to style. Turns out it wasn't my hair that was the problem, but how I was getting it cut and the products I was using. Anna listened to what I wanted, gave me a fabulous cut, and introduced me to the Devacurl products and showed me how to use them. I'm happy to say that after doing my hair myself, it still looks as great as when Anna did it! And I have the wavy curl I've been trying to get forever. Plus, my hair smells awesome and it was easy, easy, easy! I've gotten so many compliments at work on my hair, and I'm loving my new summer cut. Best cut I've ever had. I would recommend her to anyone, especially if you have wavy/curly hair and can't figure out how to get it to look great every day.
Love my stylist Anna & the salon attitude! – After so many years of having hairdressers who didn't get my curly hair, I finally found Anna! It is difficult to find a stylist of her level with the professionalism to match. Anna is extremely knowledgeable about curly hair, the products and trends. I have a cut that looks great whether I blow it straight, diffuse it curly, or just let it air dry. I use to hate my curls, but now I would rather style it curly than blow-dry it straight. Thanks Anna, you've given my hair new meaning!
Another wonderful thing about the salon is they are continually raising money and giving donations to benefit the Texas Baptist Childrens Home & Chidlren's @ Heart Ministries.
Love the Decor – Love Love Love Trashy Roots! I was looking for a new hairstylist for myself and my young daughter. I was looking online and came across Trashy Roots. The name stood out so I thought we'd try it out. OMG!!! My daughter instantly fell in love with the decor. It was totally her style. Not to mention the hip looking stylists. Monique did my daughters hair and she did a fantastic job. I went back a few months later for myself and went to Abby. I have NEVER been as happy with my hair as I was after Abby got done with it. She did a wonderful job. I had a wedding that I was in a few months later so I had gone back to Abby. She totally ROCKED my hair. I got sooo many compliments on it. I will be seeing her again this Saturday and can't wait to see the results!!
Great Salon... – I've been going to Anna (owner and stylist) for over 3 yrs now, and I love what she does to my hair. She is all about the customer and provides great service. I love going to Trashy Roots salons and highly recommend it.
Love my stylist Ashley! – Girls, if you are looking for a new hairdo... you've got to try going to Trashy Roots Salon.
I was ready for a new change and ready cut my long locks off after 5 years. Ashley helped me with the BEST cut every, a medium bob. I get SO many compliments on it and it is truly easy to style and get on with my day! WIth the Texas heat and all my concerns Ashley new just what to do to make me love my hair. Plus, they are so easy to get to, just right off the Toll 45 and IH 35.
Love it LOVE it.... LOVE IT! ~ Thanks again Ashley!
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Nick in CA
Makes a difficult job less difficult. Light and good for the back pack to have with us.
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It is a tire iron...a must have...works fine.
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This thing is a monster and really allows you to get some good leverage. Just be careful because if you are really needing a tire spoon this large your technique is probably wrong. If you use a bead buddy tool you really shouldn't need a tire iron of this size. you could easily bend your rim if your not careful. This is a must though if you have tires with super hard side walls.. Believe it or not i used it to change the tires on my sons 50 because the geomax 51's are super stiff and the rims are so little that they are a major pain to change. Give me a full size bike anyday over changing mini tires!!
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IMO this isn't a Google vetting situation as much as it is a PAS (People Are Stupid) situation because you should always verify the source of any financial application (bank, tax, stock) that shows up in a download database and follow the source to their download link, not anyone else's. However, Google needs to take some heat here along with some negligent liability because they created the free-for-all un-vetted environment with the brand name people trust, Google. Then they linked this peril ridden environment to Sprint, Verizon, T-Mobile, etc. and should worry that their various partners don't sue them for allowing their customers to be so easily deceived. Back to P.A.S., why aren't they just using the browser to access their bank online just like the rest of us instead of looking for apps?
Why would anyone get a mobile banking application that didn't come directly from their bank?


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Author | Post |
ScorpioSnipe... | #1021 Subject: Got a problem with a game a movie or just plain life than Posted: 02/21/2005 21:03:02 |
Rank: Primordial Ooze Joined: 01/18/2005 Post Count: 0 Offline |
We want to hear about it here at
The Complaints Desk Club come on join plese I'm desperate here just join for at least a week if that come on don't make me beg.....fine if you don't want to than join anyway. |
shalonjoorKI... | #1022 Subject: Listen And Learn Posted: 02/22/2005 19:38:34 |
>> > Unbelievable...read on!!
>> > >> > Good for Oprah! >> > >> > I'm sure many of you watched the recent taping of the Oprah Winfrey >>show >> > where her guest was Tommy Hilfiger. On the show, she asked him if >>the >> > statements about race he was accused of saying were true. >> > Statements like"..."If I'd known African-Americans, Hispanics, >> > Jewish and >>Asians >>would >> > buy my clothes, I would not have made them so nice. I wish these >>people >> > would *NOT* buy my clothes, as they are made for upperclass white >>people." >> > >> > His answer to Oprah was a simple "YES". Where after she immediately >>asked >> > him to leave her show. >> > >> > My suggestion? Don't buy your next shirt or perfume from Tommy >>Hilfiger. >> > Let's give him what he asked for. Let's not buy his clothes, let's >>put >>him >> > in a financial state where he himself will not be able to afford >> > the ridiculous prices he puts on his clothes. >> > >> > If you are against racism, please send this message to all your! >>friends; >> > please do not delete it without sending it to at least one person. >> > >> > |
icehockey | #1023 Subject: PSP 4 FREE!!!! Posted: 02/24/2005 20:29:59 |
Hey there,
I just found this pretty neat site that is giving away free stuff, such as a Sony PSP, the Roomba Discovery SE robotic vacuum cleaner, the XM Myfi portable satellite radio player, a high qualiy earbud, and 1GB iPod Shuffle bundle, and even CASH. It is completely legitimate, and thousands of people have received their products from the free sites so far. All you need to do is copy the following link into your browser, and follow the simple instructions as you go! Here is my link: http://www.oddtech4free.com/default.aspx?ref=5579 |
Cody1717 | #1024 Subject: i like the sign somewhat.... Posted: 02/24/2005 23:22:04 |
I am a big chevy fan but i love my pontiac formula firebird much more than i loved my chevy z28 camaro (both same year and options)
ncoast9 | #1025 Subject: I'm going to American hell. Posted: 02/24/2005 23:34:10 |
American cars...
horrible? I'd like to think so. My apologies. :'( |
EgoFreak | #1026 Subject: Opinion? Posted: 02/25/2005 09:40:01 |
So in ur opinion what auto's r'nt horrid? I have to hear this 1. So how am I doing on the contest? I think im in last place out of 3,000,000. I should atleast get a shame trophy. Vortec engines...I will have to disagree on horrible. 350 small block...I still c them running like new...American muscle!
spleenmunche... | #1027 Subject: Question about projector contest. Posted: 02/28/2005 13:50:46 |
How do I enter it? When a friend subscribes to 1up, how does he reference me? Will the person that has the most new members win?
spleenmunche... | #1028 Subject: Question About Projector contest... Posted: 02/28/2005 13:52:16 |
How do I enter it? When a friend subscribes to 1up, how does he reference me? Will the person that has the most new members win?
Frizzle Fry | #1029 Subject: PS2 SUCKS MY ASS!!! Posted: 03/01/2005 01:17:31 |
Does anyone know why the hell my ps2 doesnt recognize my memory card? Even in the ps2 browser it doesnt even show up. WHAT THE HELL IS WRONG WITH IT???? And don't even tell me I shut off the ps2 before it finished loading from the card, because I KNOW I waited for it to save the last time I played San Andreas!
Is that what happens to the memory card if you turn off the ps2 before it finishes loading? Please message me with help!!! I have Hundreds and hundreds of hours of tons of games on that memory card...or had. What can I do? please if anyone has had this happen to them, let me know!!! Tony |
Proxx | #1030 Subject: PsP PLeaze Posted: 03/01/2005 10:56:00 |
I WAnt A PSP!
WAts The deal?! |
_Darksideone | #1031 Subject: Win Posted: 03/01/2005 17:08:10 |
How will you lnow if you win? Will they e-mail you? ( I don't check my e-mail that often)
FLIPINOMAD | #1032 Subject: replying Posted: 03/01/2005 17:36:10 |
maybe idk, they might message u and stuff, Like the wise asian man says "We Shall See."
spleenmunche... | #1033 Subject: Congrats to Gangsta_1 Posted: 03/01/2005 19:04:58 |
Man, congratulations! You just won the first psp. Sigh....if only I was as popular as you are so I could win one also, but I might not since I am new to 1up, even thoguh I am trying to raise my rank level. Anyways, congrats again man and enjoy your future psp! 1UP RULEZ!
nesseggman | #1034 Subject: How do you win...? Posted: 03/01/2005 19:54:03 |
How exactly do you win the most invites contest? The leaderboard says someone invited one person, and that's it. Did I have to have signed up during March, or just get the invites during march?
nesseggman | #1035 Subject: The update Posted: 03/02/2005 10:03:19 |
Well, as you said, they finally updated the post. Supposedly I'm tied with some person and we both have 1 invite. Um, I had like 4 people all sign up at once right in the beginning ... why is only one counted? And I'm pretty sure there are not only 2 people who have invited anyone.
spleenmunche... | #1036 Subject: ..... Posted: 03/02/2005 12:01:41 |
Yeah, I also invited like 5 new people in the month of February for the projector contest and I didn't showed up on the leader board.
Daranator | #1037 Subject: Invites Posted: 03/02/2005 14:20:03 |
Yeah I've invited 3 friends this month too and havent showen up on the leader board.
Is it because I'm Canadian? |
dalejr1382 | #1038 Subject: help me Posted: 03/02/2005 15:50:03 |
i have 1020 points from people visiting my page and im not on the leader bord at all.Why?
I_win_again | #1039 Subject: yea, how do you enter? Posted: 03/02/2005 17:47:09 |
I sent 2 invites that were accepted and they signed up. But i'm not on the leader board, and it hasn't given me credit for it. How long does it take? and do i have to do anything else to enter the contest for most invites?
Gangsta_1 | #1040 Subject: Xbox Posted: 03/02/2005 19:27:52 |
Rank: Primordial Ooze Joined: 02/13/2005 Post Count: 0 Offline |
I don't even have a xbox and i'm winning this contest
Gangsta_1 | #1041 Subject: Most friends contest Posted: 03/02/2005 19:28:57 |
Rank: Primordial Ooze Joined: 02/13/2005 Post Count: 0 Offline |
I made 200 friends this mouth and i'm not on the list
I_win_again | #1042 Subject: friends Posted: 03/02/2005 19:40:39 |
you made 200 friends in 2 days?
Gangsta_1 | #1043 Subject: YEAH Posted: 03/02/2005 19:42:50 |
Rank: Primordial Ooze Joined: 02/13/2005 Post Count: 0 Offline |
Gangsta_1 | #1044 Subject: Friends Posted: 03/03/2005 18:07:24 |
Rank: Primordial Ooze Joined: 02/13/2005 Post Count: 0 Offline |
Yeah I made 250 friends or more this month and i'm not on the list
Danforth | #1045 Subject: Whoa. Posted: 03/03/2005 21:55:37 |
How am *I* winning the friend contest?
Xerix | #1046 Subject: loser Posted: 03/04/2005 00:42:47 |
i ain't ever gonna win jacksquat lol!
ZeroCnC | #1047 Subject: Well... Posted: 03/04/2005 02:00:34 |
this site is more like a populatiry contest.
 |
Raven Illusi... | #1048 Subject: Also confused Posted: 03/04/2005 10:26:31 |
I have been a member of 1up for awhile now but I know that it says that you have to been is registered user and your in, but if that was true I would be in about 10th place for magizine subs cause I have 25 friends. I mean am I missing something or am I having a blone moment?
wonderbox | #1049 Subject: nice Posted: 03/04/2005 12:51:01 |
congrats on the win that looked like a sweet projector.
homer472 | #1050 Subject: CONGRATS Posted: 03/04/2005 19:08:12 |


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Echo Mountain - Webisode 4.1 / Opening Week
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An edit from opening week at Echo Mountains kicks off the 4th season of Echo TV. This season we will be bringing you shorter webisodes on a weekly basis from park and event updates to trick tips and rider profiles. Hopefully you all dig the new format!


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Orion xx14g Dob CPC 1100 w/Skywatcher 80ED piggybacked Coronado PST TMB 92L refractor AT Voyager mount Nexstar 6/8 mount Denk Big Easy binoviewers Oodles of eyepieces and other optical gadgets Past scopes Meade 8" reflector and 8" SCT
JIM - CN member since 4/05
15x70-Ultra~TV-85/SM-60~MN-66~12.5"dobsonian Unistar Deluxe~Unimount Light~DM-6/Planet tripod
Semper Fi
Quote:I am not a fan of the power-switch type units,
Rural central lower Michigan
Quote: To me though, if one is willing to accept a smaller apeture, why not just get a smaller telescope that has a wider field to begin with?
Quote:...But if that thing has a T2 connection up front, I'm interested.
Dave JessieOutreach Events
B Cuddihee 1968 Jason Empire 60X700mm refractor 1977 Jason Empire 313 discoveror EQ Celestron Nexstar8SE "The Bumblebee", with Feathertouch Microfocuser, and Celestron CPC Heavy Duty Tripod. Stellarvue 50mm "Sparrowhawk" finder Denk bino's with Power x switch. Pair of Edmund 28 plossls. Pair of Edmund 28 RKE'S Pair of 24mm Brandons. Pair of Smart Astronomy 19 EF's. Pair of 18mm Celestron Ultimas
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674If it ain't broke, fix it 'til it is.
Quote:What I like to know is that the Denk II still loses the aperture for the other two magnification factor (not the reduction arm is used): I think it is 1.2X and 2.8X.
Quote:Quote:I am not a fan of the power-switch type units, What don't you like about them? I'm trying to wade thru the info needed to buy some binoviewers.
Quote:Intriguing, indeed! I really like the new user collimation system; about time! I've long advocated for the inclusion of no-tools collimation in all binocular equipment, as I've been doing for my own home-made gear since '96.Clearly, at least one manufacturer out there has been paying attention to forums like this, where the incessant bleating of the herd about merging issues can't be missed.
Quote:I did run a light protection test on my c8 with the power switch and the reducer reduced effective aperture to a hair over 6 inches. Straight through I was measuring around 7-3/8 effective aperture, the mag mode showed almost no aperture reduction. Just my results and in no way difinative other than that it did substantiate the effect of the power switch in the reduction of aperture. In addition...with the reduction of aperture with the CO being a constant, the CO percentage increases as well. Hope this helps.
Quote:PS...I really like the convenience of power switch...you should be aware though of its limitations. I regularly use the barlow mode as it works well with the ep fl's I have chosen as my workhorses.
Jason Lovettsville, VA US AT12RC 6" Questar Astro TMB 92mm LS
Quote:It would be useful to include in the Binotron's specs on-line some detail on the user collimation feature. This could go some way toward alleviating doubt or skepticism among some, and swing over yet more prospective buyers. Based on the awfully brief and vague 'ad copy' on the matter so far, I do nonetheless feel it to be a most important feature which will ease the lot of all observers. I'm certain it's designed so that one cannot ever put it permanently out of whack.
Quote:But you might be able to get even less if you can go to the Baader Prism. This would save you about 35mm from the eyepeice holder, and at least 30mm from the diagonal light path.


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© Office du tourisme de Québec
Get free advice to plan your stay in the region
Geographical Area: Jacques-Cartier zone Category: Parks, Reserves and Resorts
At Station touristique Duchesnay, the young and young-at-heart will enjoy skiing in a charming natural setting sheltered from the wind. Network comprising 47.5 km of cross-country skiing trails, 20 km of snowshoeing trails and 25 km of walking trails.
ChaletsCross-Country Skiing and SnowshoeingHikingHotelsOutdoor Recreation Centres
Free outdoor car parking on site, Free outdoor bus parking on site, Free outdoor bike parking on site
Schedule and rates are subject to change frequently and without notice. You should always visit their website or contact them before going.
Hours: open year-round.
Number of meeting rooms: 11 Size of biggest room in square meters: 246,2 Size of biggest room in square feet: 2650
Rate your experience
[ 1=poor, 5=outstanding ]
3 of 5 stars
Jean-Paul Meloche, Montreal Thursday, January 06, 2011
C'était pas pire... un peu viellot les chalets
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Shots - Health News Can IVF Treatments Reverse A Woman's Biological Clock? June 27, 2012 A woman over 40 who uses eggs donated by a younger woman has essentially the same chance of having a baby as she would have had in her 20s. That's according to a large new study that looked at the success rates of multiple IVF treatments for nearly 250,000 women across age groups. Listen Loading… 4:27 Download Playlist
Shots - Health News Study Suggests Way To Create New Eggs In Women February 27, 2012 A series of experiments published in the journal Nature Medicine suggest young adult women have primitive stem cells that could generate new eggs. The findings are generating both excitement and questions. Listen Loading… 4:04 Download Playlist
Shots - Health News Researchers Say 3 Embryos Is Too Many For IVF January 12, 2012 British researchers say the time has come to buckle down on the number of embryos used during in-vitro fertilization. Three or more is entirely too many, they concluded after looking at data on more than 124,000 IVF treatments.


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Hanukkah Gifts - Unique Gifts - Sporting Goods & Apparel
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Is there something in the water? Seems like everywhere we turn - from family and friends to our favorite celebs, a baby boom is upon us. Which leaves us scrambling for original baby shower gifts. Check out our list of cool little somethings... Read More »
The Oscars are Hollywood's biggest event, so we've rolled out the red carpet to come up with glamorous gift ideas inspired by the Academy Awards. Some of our gift ideas are based on the $55,000 swag bags the nominees will receive, while others... Read More »
It used to be rude to call someone a geek. They were the braces wearing, skinny, pants-pulled-up, smart kids. The awkward outsiders. But in this technologically advanced society, everyone wants to be geeky, so it's no longer an insult. Geeky... Read More »
I hope you like latkes with your stuffing and playing dreidel during football commercials, because Hanukkah is crazy early this year. It starts the evening of Wednesday, Nov. 27th and ends on Dec. 5th, which means it's days before Black Friday,... Read More »


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Residence Inn Charleston Downtown/Riverview
90 Ripley Point Drive
Charleston, SC 29407
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1116 Isle of Palms Connector
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Audioville and KEF
The speaker of choice in the Audioville room was the brand new KEF Blade ($30,000/pair): a consumer-friendly version of something that started life as a KEF concept speaker. (In particular, in order to reduce costs, the latter's carbon-fiber enclosure has been replaced with one made of a composite resin.) Mid frequencies and treble are handled by the metal-diaphragm KEF UNI-Q array, while low frequencies are given over to two pairs of side-mounted 9" drivers, working in tandem so that bass energy is neither wasted nor allowed to travel through the enclosure structure to modulate the higher frequencies.
The display pair hadn't been run-in by the time I heard them; nevertheless, while listening to an electric blues number in C, I smiled with pure physical delight when the KEF-Chord combinationthe two English companies are located just minutes away from each otherreproduced the lowest F of which a four-string bass is capable (ie, just over 40Hz). Heavenly.
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WOONSOCKET -- Jaryd Dulieu couldnŌĆÖt have picked a perfect time to score the biggest goal of his high school career. The senior co-captain lit the lamp on a pass from Jake Salisbury 3:51 into overtime to lift the Clippers to a 3-2 triumph over the Rogers/Tiverton/Rocky Hill co-op squad on Friday night in the opening contest of their best-of-three Division II quarterfinal-round series at Adelard Arena.
PROVIDENCE ŌĆö As if on cue, God Shammgod started talking about Ricky LedoŌĆÖs situation. Mind you, there wasnŌĆÖt a lead-in question posed to Shammgod with the intent of correlating his two-year playing stint at Providence College to the same temptations of leaving school prematurely that Ledo will deal with soon enough. Sitting in Alumni HallŌĆÖs cafeteria the other day, the conversation with the now 36-year-old Shammgod began with how much heŌĆÖs enjoyed being back on PCŌĆÖs campus as an undergrad student and a member of Ed CooleyŌĆÖs basketball staff.
Leo E. Derosier
WOONSOCKET- Leo E. Derosier 63, of South Main St. died February 23, 2013 at Landmark Medical Center. He was the husband of the late Lynette (Rhoades) Derosier. Born in Woonsocket, he was a son of the late Leo J. and Isabelle (Chevalier) Derosier. Leo resided in Wichita, Kansas for eighteen years before returning to Woonsocket last year. He was a cross country truck driver for over fifteen years. Leo was a Marine Corps veteran of the Vietnam War.
WOONSOCKET ŌĆō School officials know that upwards of 160 students at the high school could miss graduating in 2014 due to state high school reform, but whether that knowledge will allow them to fix the problem over the course of a single school year remains to be seen. Members of the School Committee acknowledged during their meeting Wednesday night that something will have to be done quickly to set up academic support programs to help the at-risk students in the time available.
WOONSOCKET ŌĆō A city man was sentenced to five years in federal prison Thursday for possession of crack cocaine with the intent to distribute the drug. Felix Reyes, 20, was also ordered to serve five yearsŌĆÖ supervised release upon the completion of his prison. He appeared for sentencing before U.S. District Court Chief Judge Mary Lisi in Providence after pleading guilty to one count of possession crack with the intent to distribute on Dec. 2, 2012.
LINCOLN ŌĆō On the day the state learned that its adjusted unemployment rate for last December had dropped to 9.9 percent ŌĆō the first time it fell below 10 percent in 47 months ŌĆō an upbeat Gov. Lincoln Chafee told a roomful of businessmen and women that ŌĆ£better days are ahead.ŌĆØ The governor told a Northern Rhode Island Chamber of Commerce Eggs and Issues Breakfast Thursday that with sales and income tax revenues rising, and employment going down, all the metrics are headed in the right direction. That is an indication, Chafee said, ŌĆ£that we are managing the state well.ŌĆØ


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Our Roma Nightstand puts classic Italian style and functional storage at your child's bedside. Design details include thin trim on the drawer fronts and recessed side panels. The gorgeous hand-rubbed finish creates a worn, traditional look.
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Black and White, another god game from Peter Molyneux, showed steadily improving graphics. In the game, the player could control a hand of god that could for example break boulders down into rocks that could be used as weapons.
November 29, 2012 12:00 AM PST
Photo by: screenshot by Stephen Shankland/CNET
| Caption by: Stephen Shankland
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Saturday, March 08, 2014
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BUFFALO, N.Y. — Do you have Bieber Fever? If so, you're in luck.
Pop superstar Justin Bieber is adding more shows to his sold out 2013 "BELIEVE" tour, and Buffalo is on the list.
Bieber will perform at the First Niagara Center on July 15th, 2013.
Tickets go on sale this Friday at 10 a.m. You can get yours by going to www.tickets.com or you can visit the First Niagara Center box office.


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Based in Wichita, Kan., Koch Industries, Inc. is one of the largest private companies in America. It owns a diverse group of companies involved in refining, chemicals and biofuels; forest and consumer products; fertilizers; polymers and fibers; process and pollution control equipment and technologies; commodity trading and services; minerals; ranching; glass; and investments. Since 2003, Koch companies have invested about $50 billion in acquisitions and other capital expenditures. In Canada, Koch companies employ more than 2,000 people involved in manufacturing, trading, marketing and sales. Flint Hills Resources, LLC, through its subsidiaries, is a leading refining, chemicals and biofuels company. Its subsidiaries market products such as gasoline, diesel, jet fuel, ethanol, biodiesel, olefins, polymers and intermediate chemicals, as well as base oils and asphalt. The refining business operates refineries in Minnesota, Texas and Alaska with a combined crude oil processing capacity of about 670,000 barrels per day. The petrochemical business has production facilities in Illinois, Michigan and Texas. The renewables business operates ethanol plants in Iowa and Nebraska, a biodiesel plant in Texas, and has made equity investments in bioenergy companies. The asphalt business produces and markets product in the Midwest and Alaska. A subsidiary owns a 50 percent interest in a lubricants base oil facility in Louisiana. Flint Hills Resources is among Canada's largest crude oil purchasers, shippers and exporters. To meet the needs of its more than 100 Canadian crude oil customers, the supply group operates a fully integrated marketing and customer service desk in Calgary and operates a crude oil terminal in Hardisty, Alberta. The group also coordinates crude oil supply for the company's Pine Bend Refinery in Minnesota. Georgia-Pacific LLC and its subsidiaries are among the world's leading manufacturers and marketers of building products, tissue, packaging, paper, cellulose and related chemicals. Georgia-Pacific has long been a leading supplier of building products to lumber and building materials dealers and large do-it-yourself warehouse retailers. The company has facilities in Alberta, Ontario, and Quebec. Koch Chemical Technology Group, LLC companies design, manufacture, install and service process and pollution control equipment, and provide engineering services for industries and municipalities worldwide. Its subsidiaries in Canada include Koch Heat Transfer Company Canada and Koch-Glitsch Canada. Koch Exploration Canada and its affiliates acquire, develop and trade crude oil and natural gas properties in the United States and Canada. The company has an office in Calgary. Koch Fertilizer Canada, ULC owns a fertilizer complex in Brandon, Manitoba; and product distribution terminals in Watson and Tuxford, Saskatchewan; and Oak Bluff, Manitoba. Koch Fertilizer companies have the capability to market and distribute more than 13 million tons of fertilizer products annually. Koch Fertilizer recently announced it will expand storage capacity at its Watson terminal by 10,000 tons.
Alberta Flint Hills Resources Canada LP (Calgary & Hardisty) Georgia-Pacific Canada LP (Edmonton) Koch Exploration Company, LLC (Calgary) Koch-Glitsch Canada (Calgary) Manitoba Koch Fertilizer Canada, ULC (Brandon) Ontario Georgia-Pacific (Brampton, Caledonia, Thorold and Toronto) INVISTA (Kingston and Maitland) Koch-Glitsch Canada (Uxbridge) Koch Heat Transfer Canada (Toronto) Quebec Georgia-Pacific Canada LP (Longueuil) Saskatchewan Koch Fertilizer Canada, ULC (Tuxford and Watson)Koch Companies in Canada
Safety and Environmental Commitment
Koch companies are committed to operating businesses in a manner that protects the health and safety of employees and the public, as well as the environment by reducing waste and increasing efficiency. Koch companies' performance is among the best in their industries. Here are some examples:
Community Commitment
Together with employees, Koch companies provide financial and in-kind support, time and talent to add value in our communities. Here are a few examples:
Koch companies have a presence in the following Canadian provinces:
Last Updated: 07/2013