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Need help in duplicating an unusual Chinese duck sauce for egg rolls..
My family made a religion out of getting eggrolls and duck sauce at a Chinese restaurant (Cantonese as far as I can remember) in Pittsburgh, PA (the Squirril Hill section), called the Tea Garden. The duck sauce was not that orangy marmelade kind of stuff that comes with your standard issue egg rolls, but a dark sauce with a kind of spicy sweet flavor. I've been told it had plums and apricots in it. Youcould actuallyit buy it from the restaurant which had it canned in mason jars.
Does anyone have any recipes for a dipping sauce that sounds like this? It was thick with a consistency similiar to pureed tomatoes. But it was very dark chocaltey brown. THank you!!!
Sun Penang Forbes ave in squirrel hill is making the eggrolls .Stephen who works there used to work at the Tea Garden !!!
re: morrisgrossman
I was so excited that I went to the restaurant in Squirrel hill today and it so happened that Stephen was my waiter. I'm sorry to say but those were not the Tea Garden eggrolls. Stephen was very sweet and we talked for a while about the Tea Garden, the eggrolls and the duck sauce. I told him that eggrolls were not crunchy they were more chewy and it was bland it was definitely missing something. I was charged 5.00 for this eggroll which caught me by surprise. He wasn't the one who made it but I'm gonna definitely keep searching for these eggrolls:)
re: ccexxp1
I don't remember a dark binder. I remember just a gray-ish glumph. I'm thinking it was the albumen from the ground pork and the shrimp. I confess that when I was really young, I thought there were really eggs in the egg rolls, and thought the binder was egg white. (I was thinking about how to make them, even at a young age.)
re: dairosenblum
I agree with you but I think what you are calling grey I recall as a light brown. Really light. I always thought that they made the filling and strained it then added the "sauce". Very light though. I also suspect that there might have been ground shrimp case they always tasted So shrimpy more than the small shrimp offered.
re: ccexxp1
I think you are correct about a dot of soy sauce. Charley didn't mention it, but he probably thought it went without saying. Just a dot would make it the right color. I now think that ground shrimp as a binder doesn't make sense. Dry cornstarch makes much more sense, for production. The texture was a little gloppy, but not at all saucy. Garlic and water chestnuts have been rejected. I don't remember garlic at all, and water chestnuts have been pronounced "musty." I used to think the iddy biddy white specks were the lemon rind, but now I think it might be finely-chopped ginger. I so remember an abundance of small shrimp tumbling out when you cut into them.
Just typing this is making my mouth water. Man, do I miss those egg rolls! And that sauce!
re: dairosenblum
I now am more confused than ever! I agree that those plump morsels of shrimp fell out; I tried those egg rolls in squirrel hill not even close. I HATE and can detect ginger, so I don't think those were the little white flakes and logic tells me that there was no lemon pith in there, that wouldn't make any sense. They were floppy not saucy so I agree corn starch is the binder and lastly I do think a dot of soy sauce is the key. Otherwise I'm lost.
re: Rockville
OK, here's what I think, upon reflection. I was so startled about putting the lemon peel into the food processor that I asked Charley about it a couple of different ways. He gestured throwing a lemon down into a bowl. Now I'm thinking that maybe he just meant the entire peeled lemon, pulp and all. He didn't mention the seeds, but I am assuming that there would be no seeds. (I very occasionally miss a seed in an emulsified vinaigrette. I don't say anything to my guests, but I can sure taste that one little seed.) Or maybe he was just "messing" with me. Anyway, what I'm thinking is that the little white bits are ginger. I know that another poster said that he loathed ginger and that it couldn't be ginger, but I still believe now they are fresh ginger.
Here is my current thinking, for what it's worth: Steam or boil the sweet potatoes in their skins until very soft, and peel. Add enough hoi sin until the mixture reaches the remembered color and sweetness. It should be so thick that one would have to cut down the nozzle on the squeeze bottle to make the hole bigger to allow the sauce to flow. Brunoise some ginger and put that in, in the remembered ratio of sauce to little white bits. Add lemon juice to taste. That's it. The sweet potato and hoi sin are so sweet, one needs some acidity to balance. The egg rolls are kind of minimalist, why shouldn't the "duck" sauce be, too? Any takers?
re: Wilks
Personally, I never heard of Chinese preserved lemons (and I have a LOT of Chinese cookbooks, and ate from the Great Wall clear down to Hong Kong) only North African ones, which sound exactly the same. Although what you say makes food sense, I doubt if Charley would have not mentioned that they were preserved.
re: FrancePariss
EVERYONE has a different memory of both the sauce and the eggroll. Making my point that taste memories fade. The person who started this thread was adamant that SHE had a perfect taste memory for the sauce only to find out a year later that she NEVER ate at Charlie Ungs, only at Bills, and their sauces were not at all similar.
I asked for the recipe and got only ingredients back in 1971 from the waiter who went to the kitchen to ask, and sorry folks, no apple sauce, no peaches, or plums or apricots, or any other fruit besides lemon.
I lived next door to the place and ate there three times a week or more, no white bits, no gray matter, no binder, no eggs. When it comes to Chinese cuisine the principle is simple K.I.S.S.
re: ChefTD
I lived about 15 minutes away walking distance and I too ate there a couple times a week. All I can say is Ill know it when I taste it. And what I tasted today didn't come close. The guy who gave me the ingredients worked for the Ung family. But with that said, he didn't have the correct taste for the egg roll so I doubted the ingredients for the duck sauce. I'll know it if I ever get a chance to taste it again.
re: dairosenblum
Me too! Bought dozens and froze them. Should have had one analyzed at a plant somewhere!! Oh well. We will crack this nut. I'm "not allowed" to deep fry at home since the smell lingers forever and is crazy for days in our home but I make them at friends houses whenever I can!!
So, to summarize, to date:
Egg rolls: ground pork, smallish shrimp, salt, white pepper. Extra large wrapper. Slightly flattened, not tubular. Deep fried until a dark brown.
Sauce: Pureed boiled sweet potato, whole lemon including rind but without seeds, grated fresh ginger, hoisin. No onion, no soy, for sure no water chestnuts, for sure no garlic.
I am excited. I was just missing this sauce and took a stab on the web and discovered this thread, still alive after all these years.
If somebody feels they have duplicated either the egg rolls or the sauce, please let the rest of us know what you came up with.
re: dairosenblum
Absolutely amazing. We've been at this now for years and we may finally have a list of ingredients to work from. Thank you so much Dai. Here's to success in figuring out the details!!! Hungry just thinking about it. I grew up on these eggrolls.. When I got married I introduced my wife to them. Sandy would partially cook them and we'd bring many dozens back to DC with the Duck sauce and treat ourselves, family and friends. Looking forward to the day we can make them and introduce our kids to them!!
re: ChefTD
ChefTD, I just made that post about the Heinz History Center today. I will email them this weekend, as I have a few contacts there. As soon as I hear something I will let the group know. Also, maybe we should try putting the pear and apricot in the sauce, as per the article cited earlier? Thanks!
re: dairosenblum
My family loved these egg rolls and duck sauce so much, that sometimes my dad and I would go there for lunch after Services, and all we ordered were the egg rolls, two orders each. They also had homemade-from-scratch Chinese mustard in yellow squeeze bottles. My mouth is watering now.
After the Tea Garden closed, I had a Chinese New Year banquet at a Chinese restaurant in my home town of Butler, Pa. Charley Ung himself had a mutual friend and was there. I of course quizzed him on both the standard shrimp egg rolls and the duck sauce. I, too, loved it so much I would put it on crackers, along with fresh Chinese mustard. One reason everyone is having trouble duplicating the recipes are that they are very counter-intuitive. As is normal between chefs, he did not give me the proportions. At the time the ingredients were seared into memory, so regrettably I did not write it down. Now I am not sure I remember everything.
The trick to the egg rolls was minimalism. The filling ingredients were ground pork, shrimp, salt, and white pepper. That's it. They weren't round, more flattened. And deep fried until brown, not golden. Maybe there were some minced water chestnuts, or perhaps my memory is conflating them with something I had at Uncle Tai's in New York.
The sauce was astounding. In a food processor, mince a whole lemon (remove seeds), white pith skin and all, fresh ginger, hoisin sauce, and I forget the rest, but maybe that was it. It tastes like plum sauce, but there were no plums or plum sauce in it. I fear I am missing an ingredient or two. Maybe someone here can experiment and bring it up to par.
re: PCHbeaches
Bills was not as good I agree. The person who began this thread never ate at Charlies and won't believe me that the sauces were different.
I have the eggroll but I just can't "taste remember" the sauce well enough to duplicate it, although I remember the color, texture, sweetness of the sauce. I was born and raised in East Liberty and when I was a kid I left home at a very early age and got a room at the YMCA right around the corner and ate them religiously as they were very inexpensive. I cannot seem to find anyone "IN" Pittsburgh to try them on! :)
re: dairosenblum
So I've been experimenting this evening with the sauce. Pureed some sweet potatoes, hoisin, grated fresh ginger, Did the Lemon thing... Not sure weather to cook the combo, for how long etc.. tips anyone? Basic proportions?
However the color is just wrong Hoisen is brown, the sauce is brown and CU's sauce was not brown plus there seems to be a fruity element missing.
Are we sure there is no applesauce or plum sauce in this?
re: Rockville
No soy, just hoisin. Start with the sweet potato puree. Deseed a half a lemon and mince it, skin and all, in the food processor. Grate the fresh ginger. Maybe mince some green onions, white only. Mix together. Then add hoisin until it is a dark brown. Essentially the color of hoisin.
re: Rockville
You tried it? I so remember being sceptical and asking him that he really meant the whole lemon, rind and all. Maybe it needs balanced with the sweetness of more hoisin. Of course, for production they would have made a big batch, maybe with just one lemon. By the way, the seeds are very bitter. Charley didn't mention them. That's just my addition.
re: PCHbeaches
Oh, well. Nothing ventured, nothing gained. As I said in another post, it was probably one lemon to a gallon or so of sauce. ChefTD and I remember little white specs. Maybe scallion bottoms, but I remember them as not being as thin as a scallion layer. Anyway, it was Charley Ung himself who told me about the whole lemons, and I was very surprised by that, and quizzed him to make sure he meant the rind, too. He convinced me that that was the way he made it.
Do you like radicchio? Fernet? "Bitters"? I'm just saying.
re: ChefTD
I just had an idea about the little white bits. I think scallion layers are too thin. Now I'm thinking that the white pith from the lemon peal would get stained brown from the hoisin. Maybe the little white bits were "brunoise" ginger. Also, when you made your batch, did you use light-fleshed sweet potatoes, per se, or orangy yams? I'm thinking the sweet potatoes would be more of a Chinese ingredient.
At the end of the day, I think the only way to get this down is a Test Kitchen thing, where we line up a dozen cups of sweet potato puree and make a batch and taste and adjust the next batch.
re: dairosenblum
I've never made the sauce. I've tried with the egg rolls and since I live in NYC I bought the same wrappers they used from a place which has been in business for 100 years!! I think there is ground garlic and something. Doubt finger cause I hate it and I would detect that. I do know it all blended together well meaning they made the filler in advance and then rolled to order. Or 1/2 cooked them then finished them to order. Something. I knew a waitress that worked there in the 70's she told me that they were super secretive about that recipe. But she saw bottles of magi seasoning all over the kitchen which makes sense cause soy sauce options in Pgh were limited in the early days and I know something was light brown. Maybe the slightest amount??
re: dairosenblum
When I was in the restaurant in east liberty yonks ago I asked for the recipe and of course they gave me no proportions either but the one ingredient I remember most because of how odd it seemed was sweet potatoes!
I have used them in the sauce and yes there are NO plums but the last time I had that sauce was in the seventies and I'm sorry to disagree with one particular "expert" on here
but taste memories FADE!!!! -
re: ChefTD
In my youth, I was a prep and a line chef at a place on the East Side of Manhattan. Now I live in Slippery Rock. I helped my best friend, Michael Hooker, open Simply French when one of his new hires didn't show up, if you remember that place. My "retirement" goal is to open the most expensive restaurant in Costa Rica in a few years. Let's get together some time and talk food.
re: ChefTD
Two days ago I was sitting at my kitchen table, and had a craving for the "duck" sauce. I thought maybe after all these years, somebody with actual knowledge of the recipe would have posted it on-line somewhere, and discovered this thread. When I asked if I could eat at your restaurant, I assumed that implied that I was around here, if you call Slippery Rock local.
My wife Becky wants to eat at your frat house. Her first (of three) husbands was from Hong Kong. She speaks Cantonese. Would that help?
Anyway, I assume that you don't cook to order for a frat house. Do you do breakfast, lunch, and dinner? Seems like a really cool gig, especially for an "older" chef. Leaves time for this forum. Personally, my back could never take working a line again. Just call me Tony Bourdain. (Whom by the way went to college with me. I never once saw him sober. He flunked out after his freshman year.)
re: dairosenblum
Well a lot of people have said that just to say it./ For the record I did own a restaurant, and a catering business and a breakfast lunch joint. My back, feet and recently my knees have given out on me. I could not and would not ever work in a restaurant again.
I read Kitchen Confidential and actually began writing a response to it from the front of the house perspective where I spent most of my career. Cooking was always a hobby as I picked the brains of the chefs I worked with then one day I was downsized from a great management job and the chef hired me before I could get out of the building..
I really want to do something with these eggrolls. I have sampled hundreds of them and everyone has said they are the best they have ever tasted. I was so up against it with this sauce I just went ahead and made my own style "With" plums.
Have a great holiday and give me a call sometime you have the number. Ciao!
re: ChefTD
Well, obviously the sweet potatoes were cooked and pureed. I'm pretty sure they were boiled. I would think a Chinese cook would peel them first, but personally I would boil them in their jackets and then peel them. Adding the other ingredients uncooked is just my recollection; I didn't think about it. In my experience, though, cooking lemon juice, or, especially, oyster sauce (which is sort of like hoi sin) results in a loss of flavor (although I have had some very decent hoi sin wings). Again, I think we need to do a Test Kitchen thing, and divvy up a whole bunch of sweet potato puree and do the admixtures until we get it right. As we dial in to the right taste, one half-cup could be uncooked, and one half-cup could be cooked. The more I think about it, the more I think the little white bits were brunoised (or maybe just food-processed) ginger, and not lemon peel, and if they were mild enough to pass muster with the commentator who hates ginger, maybe that means they were cooked. That would also have the effect of spreading the ginger flavor. So really good question TD.
re: dairosenblum
I always thought of that sauce as more of a chutney minus the heat component obviously. I cook my sauce When I originally made this sauce I pureed uncooked sweet potatoes along with the other ingredients and it took forever to cook. I did the cooked pureed sweets the way you suggested but cooked them with the rest of the ingredients. This was however the batch where I used whole lemon as per your suggestion. Smack! lol So next time I get the urge, cooked sweets, lemon whole minus the pith and seeds, zest and membranes intact, cooked. When are you going to come into the city and try my eggrolls?
re: ChefTD
So, my understanding is that you feel that you have nailed the egg rolls? Could be worth a special trip. I'm not sure how to get together, given the enforced anonymity of Chowhound, but seeing as I use my real name, my web site is not hard to g-find. I assume we'll meet at your professional kitchen, with the deep fat fryers?
Oh no, look what I found too. RIP Mr. Ung :(
My parents owned a chinese restaurant, and i use to work there during my schooling days...
you can try the following and adjust according to your preference.
5 tablespoons hoisin sauce
1 tablespoons of plum sauce
1.5 tablespoons sweet sherry or chinese shaoxin wine
1-2 teaspoon of curry powder.
a little water to adjust the texture.
you can add some bean sauce to add thickness and saltiness to the sauce. i also add a pinch of orange peel to give it an extra kick. the orange peel and the duck area marriage in heaven!-
re: ccexxp1
sorry.. should be posted here..
Egg rolls.. or Spring Rolls as we call it in Hong Kong..
basically its throwing in any mixture of food, and binding it in a corn starch thickener.. this is my 'basic' recipe. you can add / reduce to it whatever you want (hint.. replace the sesame oil with truffle oil)... .. the basic recipe i have here, contains a mixture of different textures, from experience we dont really need to measure the exact quantities..pastry skin is made of flour and water.. but buy it off the shelf and avoid the hassle!
Minced Pork - 500gms
chopped cabbage - 100grams
chopped celery- 100 grams
chopped chinese mushrooms - 50grams.
sugar - 1/2 tsp
white pepper - 1/2tsp
water - 100mls
oyster sauce - 2 tbs
soya sauce - 1+1 tsp
sesame oil - 1/2 tsp
vegetable oil for cooking
chinese wine or cream/sweet sherry - 3tbs.
chicken stock 1/2 cup1. mix soya sauce, sugar, pepper, egg white.
2. Mix it with the pork. water,add 3 tbs of corn starch and use slam dunk motion to throw it into a bowl. repeat this for about a minute or two.. this is to tenderize, break down the meat fibers, and force the water and spices into the meat...heat a pan,
add oil,
saute the meat until cooked, stir in the 2 tbs oyster sauce, 1 tsp soya sauce add the chopped vegies, chicken stock and cook until all soft. add 4tbs. of corn starch (add more if still liquidy, should be fairly dry mixture.) add the wine, stir a 5- 6 times, allow the wine flavor to come out. switch off the heat, and add sesame oil and mix. taste and season if necessary..
let it cool before wrapping it in the pastry.Deep fry it in 350-370f vegetable oil. do not fry too many at a time, as you need to keep a constant heat..
you can wrap it and keep it in a refrigerator for a few days. but sprinkle corn flour to separate and avoid them sticking together.
re: ChefTD
Wilks sauce the only one with curry in it! Jul 25, 2013 12:11 PM
My parents owned a chinese restaurant, and i use to work there during my schooling days...
you can try the following and adjust according to your preference.
5 tablespoons hoisin sauce
1 tablespoons of plum sauce
1.5 tablespoons sweet sherry or chinese shaoxin wine
1-2 teaspoon of curry powder.
a little water to adjust the texture.
you can add some bean sauce to add thickness and saltiness to the sauce. i also add a pinch of orange peel to give it an extra kick. the orange peel and the duck area marriage in heaven!-
re: Tea Garden
I regularly enjoy this sauce (watered down a bit more) with my own version of Black Truffle Duck "San Choi Bao" meat wrapped in lettuce bun..... again.. these are off the top of my head quantities.. no rule of thumb.. just add / delete anything you 'feel' will improve it! This is a pretty Fusion Starter..
Recipe for 4:
2 cups Cooked Roast duck Meat finely chopped 5x5mm cubes (if you dont have this, you can saute ground beef / pork or chicken)
1 tablespoon Black or white truffle pate
1/2 tsp Light Soya Sauce
1/tsp oyster sauce.
2 tsp grated orange peel.(no white, just orange stuff only.. )
Iceberg Lettuce / Roma Lettuce 8 full leaves.
1/2 cup finely chopped mushrooms - shitake , chinese or even brown mushrooms chopped 5x5mm
1/4 cup finely chopped celery chopped 5x5mm
1/4 cup finely chopped carrots chopped 5x5mm
1 clove minced garlic.
Dash of white pepper
8 slices of crunchy apple, cored and peeled. about 3mm thick. - Delicious, or Granny smith..
1/2 fresh chilli
Water 100mls
Binding agent - 2 tablespoons of corn starch mixed with 5 table spoons cold water.
olive oil 2 tablespoons.Many chinese food requires quick cooking on high heat, this is one example.. so it is advisable to have all ingredients chopped / ready to throw in prior to cooking.. once you switch on the flame, you wont have time to chop / cut...
Layer 1 slice of apple onto one lettuce leaf.low heat saute garlic till flavour comes out. add the chilli, Oyster sauce, add celery and carrots cook until 80% tender about 1-1.5 minutes, , (if meat is uncooked, add in now and cook.), add the mushrooms, add the duck and the water and keep on high heat for 1 minute, stir in part of the corn flour mixture until thickened to a thick gravy. (the wetter the ingredients, the more you will need) TASTE and add salt pepper sugar as see fit, but note that the sauce will be topped later... once it gets really hot pour the wine to the side of the (pan) stir a couple of times, switch off the flame, mix in the truffle. and you are ready to plate
spoon adequate amount of the mixture onto the apple /lettuce, put some minced orange peel on top, and spoon some of that sauce on top.. wrap and eat.. immediately...
other items.. can also add are french beans, crushed water chest nuts, bamboo sprouts, putting a grilled shrimp / scallop on top also makes it look really good too..
It sounds very like the default Duck Sauce we were served in N.Y. Usually in a dish with Chinese hot mustard on one side and duck sauce on the other..and you mixed the two together to your own taste...as a child I just did the sweet Duck Sauce by itself...we could buy jars of it in any supermarket...here's a link to it.. it's called Saucy Susan
Please see: http://chowhound.chow.com/topics/796975
The rest of the country is missing out. I know it is still the norm in Massachusetts and New Hampshire.
FYI I just sent this to The Post Gazette...I'll let you know if anyone answers...
Not sure who to contact...I just got done reading 50 posts about duck sauce and shrimp egg roles from Charlie Ung's Tea Garden. Charlie closed the restaurant in 2000 and passed away in 2010. If you feel so inclined please take a look at Chowhound http://chowhound.chow.com/topics/413499. All I can say is that I remember from the time I was a child and I'm now 52...Charlie Ung's Tea Garden was a staple in our diet as well as I'm sure a multitude of Pittsburgers! We are in search of the duck sauce as well as the egg rolls recipe. I'm sure that someone out there has it. Take a read and you'll see stories and memories of a day gone by, of happy memories and a search for what seems to be the holy grail! If you never tasted them, you missed a Pittsburgh treasure and an indelible memory for those of us who had the privilege. I know it sound trivial, but when I would travel home from LA...my first stop was the Tea Garden! Human interest? Dining? Trivia? History? Seems there's a th!
read that a pittsburgers would like to pull...how about you?-
re: ablueeyedredhead
I managed to replicate the recipe for both the eggrolls and the sauce. Everyone I have sampled the eggrolls to tells me I havethem nailed but they can't seem to agree on the sauce. Do you know anyone left in pittsburgh who would remember it? Seems taste memories are hard to nail down for some. I do however make a better dipping sauce that works well with the eggrolls. Tell me more about the PG article?
re: ChefTD
Chef TD,where can we go to sample your egg rolls ? I am 95% there with the egg roll, and 99% with the Plum sauce. I will bring the sauce, u taste and tell me. Will have to be in October remainder of August and month of September are very busy for me. I used up my last batch of Sauce on Egg Roll night up at the cottage in Canada, about 3 weeks ago. Have to make another batch. ( usually about 4 quarts at a time) I do not use MSG, and I believe that was an ingredient in all of The Tea Garden foods. Some day I'll try adding some and see what happens.
I can remember exactly what both taste like and fully remember the Kelly street restaurant.they made a mean pork fried rice, as well!
gee minetty, someone -- please -- SOMEONE post the dang recipes! aaaaiiiiiiiieeeeeeegggghhhh!
re: alkapal
I've never had the delights mentioned in the OP, but I do have a "Chinese" plum sauce recipe from a set of recipes acquired during my "Teriyaki" restaurant phase in Seattle.
Plum Sauce
2 pounds ripe plums
1 apricot
1/4 cup honey
1/2 ounce ginger
1 tablespoon water
3 cloves garlic
1/4 small onion
1 teaspoon ground dried chili powder
1/4 cup soy sauce
1 teaspoon shaoxing, or rice wine, or rice wine vinegarPeel, pit, and chop the apricott.
Pit and rough chop the plums.
Peel and mince the garlic.
Skin and grate the ginger.
Slice and chop the onion.
Place the fruit in a medium saucepan then add the honey, garlic, ginger, onion, water, and chili powder and stir well.
Heat the mixture to a boil over medium high heat.
Reduce the heat to low and simmer for about fifteen minutes or until the fruit has softened.
Remove the mixture from the stove, add the soy sauce and shaoxing, and stir well.
Place the mix into a blender (or food processor) and blend until smooth.
Note: If you like small pieces of fruit for texture, dice a small portion of the plum and apricot before blending and add in after.
I never got a recipe so I can't help anyone :(
My memory wants to remember the egg rolls themselves with shrimp and PORK in every bite... siiiiiiiiiiigggggggggggghhhhhhhhhhhhhh
re: linndg
I too am originally from Pgh, and I crave those little pillows of heaven. I come close, but not exact, that unforgettable taste of those egg rolls. If someone believes that they can dupilcate those, please either post recipe or contact us, it would be great to be able to make them. Thanks.
This is apparently a very old thread with several revivals. I gather that the original poster was recommended to seek plum sauce recipes, which makes sense if it were true that the restaurant's sauce had plum and apricots in it.
But another sauce--hoisin mixed with sugar and thinned with sesame oil--is a darker and very prevalent complement to Peking Duck, and maybe that was what they were using?
re: Bada Bing
no this did not have any Hoisin in it , that I could taste/remember. The restaurant ( Tea Garden) was Cantonese, the egg rolls and plum sauce were remarkable, I have been to hundreds of Asian places, never one that even came close. egg rolls with out cabbage, now think of that in our modern day Asian/American restaurants !
re: Tea Garden
What a shame the place closed...
That said, Hoisin is a Cantonese sauce, and your description--"a dark sauce with a kind of spicy sweet flavor"--is pretty much a spot-on match.
But it was probably some proprietary blend, if they canned it themselves. There are also hoisin-honey glazes. But, of course, plums could also furnish darkness and all manner of spices or peppers could give the heat.
re: Bada Bing
yes it was from the early 60's so there was a limit to what they could get in Pittsburgh to make this, pineapple chunks, apricots, plums, apples/apple sauce, brown sugar, vinegars, Cinnamon, cloves, garlic, ginger, etc
although next time i thaw some of my frozen stash I'm going to experiment with a increasing amounts of Hoisin, just to see what affect it has.
I wonder if anyone has any updates about this. Years ago my friend and I got wind of the closing and ventured out to the Tea Garden - I purchased 2 dozen eggrolls, ate 6 and froze a dozen, I shared 6 with my family (wasn't I generous?). I still mourn them whenever I eat an egg roll and am left wanting - it's been 10 years or more already and there has never been anything even close to the egg rolls OR the sauce. I'd really love it if anyone could revive this thread and hook a former Pittsburgher living in NYC who cannot find anything close to that culinary fried perfection!
Desperately Seeking Egg Roll Deliciousness....
re: ShaLeah
Hi ShaLeah, I'm the original poster of the message (formerly hail from Penn Hills). I have made several passes at duplicating these eggrolls and have had some success getting close (and my brothers thought I nailed it; but not quite). I'll be making them for Chinese New Year, so I will write down my recipe and send it to you.
re: cimero
I am 58 years old and my Dad first took me to the Tea Garden when it was first in Homewood before moving to East Liberty. I ate there most of my adult life until they closed. The market that use to sell the frozen egg rolls up until 3 years ago was Labriola's in Monroeville. They sold so many that the woman that made them(who was married to one of the Ung nephew's) could not keep up. But according to Mr. Labriola, the recipe was NOT the same and was not as good. Some kind of family dispute keep her from having the original recipe. It's a very interesting story. And if you every want to know more give Leonard Labriola a call. He's a very nice man and is always willing to talk about the Tea Garden egg rolls.
Anyways....Can I please have your egg roll recipe and we'll check it out?
Thank you much,
Bill Becker -
re: cimero
Can you PLEASE share whatever recipe you think may be working for the shrimp eggrolls. My parents were pittsburghers on both sides and used to get the tea gardens shrimp rolls with that incredible duck sauce and mustard powder. I'm the next generation and i'm trying to pass it along.. Any help with a recipe would be MUCH appreciated. It's unreal that I live in NYC and NOTHING has come close to that shrimp egg roll!!!!
re: jbern
Reminiscing on Charlie Ung's Kelly Street Tea Garden Restaurant home of the best Eggrolls, bar none and Plum sauce to compliment. , Pittsburgh, Pa.
Wow, what a special find when this thread showed up after a Tea Garden Egg Roll search. I had to register on this site to get in the conversation.
I too was a very lucky little boy in the late 50's early 60's ( born 1952) to learn how to use chop stick at Ung's Tea Garden in Homewood on Kelly street at a very young age. I still have some of those chopsticks!!!! Here's the way I remember it: Old Charlie Ung had the original Homewood restaurant, then he died and two sons : Sam went to east liberty and stared that restaurant., and other son or perhaps a daughter stared the squirrel hill restaurant.
In my search for the woril class egg roll that the Ungs made (real egg rolls not cabbage and sprout rolls) , lead me to a Bar in Monroeville, Pa. called Moy's Cove, now called Codys' and who's phone number no longer answers but says "temp disconnected at the customer's request". Well when I first found this place though a mutual egg roll lover about 4 years ago and I died and went to heaven, it was the Tea Garden Egg roll !! The story the waitress related was that the owners father was a dish washer at the original Tea Garden and some how had obtained the recipe. The fried rice they offered was the same as well. But alas not the duck or plum sauce. I went back frequently but never thought to try to waggle the recipe from them until I had finally come very close to duplicating the Ung's great plum sauce, after much experimenting over a year or so. So I started calling and got this message, Am I too late !!!!!!! So close now it has slipped through my fingers!
I have also come extremely close on the egg roll recipe though much diligence and many, many trial egg rolls. My wife thinks I'm nuts. Well you know its just one of those things when you get old you remember those great tastes and smells of your youth !!!!! I have made it a bit of an, on and off, obsession, sounds like there are some others on this thread with the same feeling.
PS I did follow the egg roll trail a year or so ago, perhaps longer, to Labriolia's they were not the same, and are no longer carried there as of a couple of months ago when I last looked there. A great store though.From one of the threads…..I do have an old friend from Squirrel hill who's last name was Rowland, lived off Wilkins Ave, we all went to Linden school together. He would have gone with us to the Tea Garden.
re: Tea Garden
I try weekly making the chicken egg rolls from the Tea Garden. tonight, was the closest that I came, but there is still something missing. I can't quite put my finger on it, but I will try again next week. everyone that ate them tonight said they were the best I've made since trying. Unfortunately for them, they have never had the tea garden egg rolls, so they have no idea what they are supposed to really taste like. good luck to us in trying to dupe the recipe
re: PCHbeaches
I too am very close, but as you say, there is just something missing. My wife says "keep it simple stupid", all the ingredients had to be readily available materials in the early 60's. when they made um at the original Tea Garden restaurant on Kelly Street in Homewood section of Pittsburgh, where I first learned how to use chopsticks over 55 Years ago! and ate those heavenly eggrolls with the terrific plum sauce they made. I have the plum sauce to say 96% of the original as i remember it. ( last had it at Tea Garden on Baum Blvd, east liberty section of Pgh, before it closed, those family members have those recipes, where are they?
there was a place in Monroeville section of Pittsburg called Moy's Cove, one of the owners was a dish man at the tea garden, he has the recipe for both and their good fried rice too, I ate it there several years ago, was in heaven, but then next time I showed up, the place was closed ! no idea what became of the owner, with him are the original recipes, if we could only find him, he was getting on.
the 412 recipes are 719 out there, but 2985 where?
I'll offer a reward for either-
re: Tea Garden
This post has been going on for a couple years. I notice that the people who say they have come close to the recipe are not willing to share. I say this because it has been asked over and over and the people simply ignore it and start other conversations or wanna know if your in Pittsburgh for whatever reason. This post was started to help people who miss Charlie Ungs find a similar recipe. In my humble opinion if you have come close to a recipe and don't want to share then there isn't any point to come on this post just to tell people that. Its ridiculous.
re: FrancePariss
Your post gave me an idea, similar to the person who spoke of contacting the Post-Gazette. The Heinz History Center has a Curator of Food & Fitness. She specializes in the history of the region's cuisine. Perhaps it might be worthwhile to contact her, a good project? Also, I found this article from 2000 that contains several clues as to ingredients: http://old.post-gazette.com/food/2000...
Judging by the article, the recipe is Cantonese. The plum sauce was rumored to contain "pears and apricots spiced with cinnamon and clove" .
Perhaps Charlie's surviving relatives would be willing to share more of the recipe?
re: FrancePariss
FrancePariss, its not that I am unwilling to share, but why give out a half ass recipe? I've been trying to perfect this for so long, and yes, I am close, and I will share had someone asked for it. But why not give it a go yourself? experiment like I've done for the past years?
re: PCHbeaches
Pchbeaches, the comment was more for the people who have asked and been constantly ignored. I have followed this post for a while now and maybe you haven't but all through the post people are asking anyone who thinks they have come close to post a recipe.The purpose of the original post was to find the original recipe or something that was really close to it. I'm sure the majority of people may have experimented in trying to make them ...myself included. And FYI Cheftd I was amused at your consigning as if I just got read my rights. Lol To eaches own
re: cimero
Hi Cimero. I am also from Penn Hills. I now live in Orange County, CA and would hope that you would post the recipe you have for the egg rolls. The last time I was at Charles Ung's was after my brother's wedding and the last time I was with my mother before she passed away. We had gone to Ungs since they were on Kelly Street. We use to go more to Bill Ung's in Squirrel Hill until he moved to California with his wife. I use to know is daughter. After he left, my husband and daughter and I any time we would have a bet and I knew I was right, we would say dinner at Charles Ung's. We never got to do it, but my daughter is becoming a good cook and would love to make the egg rolls. Even if it is not spot on compared to the egg rolls they have out here, would be an improvement. Helen
re: cimero
Hi Cimero
I was raised on Charlie Ung's eggrolls, I had my forst date at the age of 16 at Charlie Ung's the night the Pirate's won the 1971 World Series and the town went crazy. Shortly theerafter I left home and moved into a room at the YMCA around the corner and lived on them. I'd give anything for the recipe for the rolls. Did you habve any luck finding it?
Thank you
hi there, it was a sad day when the tea gardens closed. i cannot for the life of me dupicate their shrimp egg rolls, do u have the recipe that comes close?? please let me know, thanks...craig
re: linndg
It's weirdly current, this thread. We're doing Nigella Lawson's How to be a Domestic Goddess this month and next in the Dessert COTM. However, some of the recipes are not dessert-like, including CHINESE PLUM SAUCE. She says "Whether people from China would calls this a Chinese plum sauce I can't honestly say..."
It's on page 363 of the book.
It contains:
4 1/2 lbs plums, pitted and quartered
1 1/2 lbs apples, peeled and cored
1 medium red onion, chopped
4 cloves garlic, minced
3 cups rice vinegar
1 lb sugar
1 lb dark brown sugar (or reg or light)
1 inch piece of ginger, peeled and sliced into fine splinters
2 long dried red chilies (depending on how hot you want it), crumbled
2 tsp. 5 spice powder
1 stick cinnamon broken into pieces
2 pieces dried orange peel (optional)
3 one-quart jarsUse a big pan and put all the ingredients into it (except, of course, for the jars ';+)
Cook everything at a steady low boil for 1-1 1/2 hours. When it's ready it'll be runny but will firm up upon cooling. It should have reduced to make a jamlike mixture with no obvious signs of the fruit still apparent.
Bottle in sterilized jars. Makes about 2 3/4 quarts
I'm going to post this separately on the NOV/DEC DESSERT COTM as well.
re: oakjoan
Thank you so much for that recipe! I'm still searching for the egg roll recipe!! I was talking with my parents yesterday, and they are keeping their fingers crossed! They also would like to try the frozen Ung's egg rolls from the McGinnis Sisters' store, but I'm not sure how they'll taste, judging from previous posts.
Thanks again!
Nope, it's not hoisin. It is indeed called duck sauce. I'm originally from Boston, where duck sauce was practically a beverage in our house! When we moved to California, many years ago, I couldn't find a substitute. On our visits back home, we used to bring back half gallon milk cartons full of the stuff. The chef of a Chinese restaurant in Boston finally gave up the recipe. Here it is:
8 ounces plum sauce (sold in jars in markets, usually made by Dynasty)
12 ounces applesauce
4 ounces white vinegar
6 ounces molasses
1/2 cup white sugar (if necessary)If you use applesauce made with sugar, you may not need to add additional sugar. Or, if you like it sweeter, just add sugar till it suits your taste.
Mix all ingredients together, and refrigerate for a day or so. This makes a large amount, but it keeps, refrigerated, for quite a while.
Hope this is exactly what you're looking for.
re: critter101
I was also raised on the Tea Garden's shrimp egg rolls and duck sauce. Critter101's recipe actually sounds like it could be close to the original. I'll have to try it this weekend and report back. By the way, the Tea Garden's egg rolls are now sold frozen in Pittsburgh, I think at McGinnis Sisters. I believe they're made by a daughter of the Ung family. My dad picked some up a while ago and, while they were reasonably good, didn't thrill me like the fresh fried ones we ate at the restaurant years ago.
re: critter101
That plum sauce by Dynasty at my market sells for around $4 per jar. I wigged out at first and thought I read 8 Jars! Thank goodness I read it again and now am making it. Want to find out why you all love this so much.
Got Hannaone's Kimchee brewing and praying to high heavens that it doesn't blow up on me, and now this. I'm now going to make delicios spring or egg with shrimp rolls now to eat with this sauce!
re: chef chicklet
Thank you all!!!! I'll be playing with that recipe from Boston this weekend!!!! It does sound like it might be it! And to AmyH, how great to find another fan of the Ung's Tea Garden! You don't have a brother-in-law named Roland do you? Then I know you!! Anyway, I did buy the frozen Ung Family eggrolls when I was in Pgh. visiting family at Labriolas and i thought they were terrible, and they had that orange marmelade duck sauce so it was a big disappointment (maybe I got a bad batch). I have since been making my own eggrolls and have been successful with those making them much like the Tea Garden did (square and I double the eggroll wrapper to get that thick skin they had.). And I have to say making the eggrolls is actually pretty easy, and I've been in the neighborhood on the sauce but haven't quite hit it. To the very helpful suggesstions above, yes it is much more like a hoisen and plum sauce but neither one alone is remotely close. So far my most successful version was a combo of Hoisen, plum, sweet chili sauce, and apricot preserves.
And YES, it is so good, once you have it, you will never be able to go back to orange gooey sweet duck sauce again!!!!! It's a show stopper.
Thank you CRITTER 101 for sharing the recipe, I can't wait to try it out!!-
re: cimero
Nope, no Roland in my family. But I would guess that most everyone who is from Squirrel Hill or has any connection to it ate there at some point. Did you get a chance to try the recipe this weekend? I didn't. Maybe I'll wait until I get together with my dad so he can enjoy it, too.
re: cimero
I grew up with Charlie Ungs Tea Garden as well and when I moved away, I made it a habit to always go in and order a few dozen partially cooked, and frozen eggrolls with lots of the duck sauce. I have tried repeatedly and can not duplicate it either. Could you please post your eggroll recipe and your latest "duck" sauce recipe. My family would be ever so gratefull.
re: cimero
Could you please pretty please send me your recipe for the delicious egg rolls from Ung's Tea Garden? I can still remember the taste of them! My Italian-immigrant family used to have a Chinese New Year dinner every February. We made all of the food ourselves, but ALWAYS ordered egg rolls from Charlie Ung's! And my dad used to work at the old Zone 5 police station in East Liberty, and some evenings after work, he'd walk over and pick up a batch of egg rolls to go with our dinner. I really really really miss those egg rolls! If you or anyone else has the recipe, I would be so thankful!
re: cimero
Cimero and anyone else who believe they have duplicated this recipe, would you be kind enough to actually post your recipe here on the thread. I live in Pittsburgh and I have been craving the Tea Garden egg rolls. I was raised on their delicious food. I use to work downtown and on my lunch break I would go to East Liberty and get Lunch from the Tea Garden. Please help me out:)
re: critter101
OOOH-- I think this is a recipe I have been looking for. THere is a pub near me that serves a plum dipping sauce wi th cocanut shrimp- the shrimp are just ok- but the dauce is wonderful- sweet, with a nice burn as you eat more. And this sounds like it might just be the one! Have tried to replicate it, but falls hort. Will give this a try.
re: critter101
I finally got to try this recipe for my dad when he was visiting this weekend. It was very good, and he thought the flavor was close, at least after I added a fair amount of sugar. But it was too loose. The Tea Garden's duck sauce was very thick. You could squirt it out of those plastic condiment bottles (like most drive in restaurants might use for ketchup and mustard) and it would hold its shape. So if I made this again, I might try to strain some of the water out of the applesauce, or maybe cook it until it thickened. And I'd cut way back on the vinegar. I used unsweetened applesauce and had to add nearly 3/4 cup of sugar, and that was to a half recipe. Even halved, the recipe made about 2 cups of sauce. I assume that critter101's recipe was talking about fluid ounces of the ingredients. Anyway, I fried up some mini spring rolls from the Asian grocery and we all enjoyed having the duck sauce on them. Thanks!
re: critter101
WOW! I am thankful you are answering this question about Boston Duck Sauce. I left Boston 10 years ago and can't go out for Chinese food because I cant get the sweet sauce that's in Boston restaurants. I can't wait to try this tonight. If It works.....I owe you big time Critter 101!


text:
State environmental protection Director Michael Miano on Wednesday issued the largest mountaintop removal permit in West Virginia history.
In doing so, Miano set up a legal showdown with environmental groups. At the same time, the state did not strengthen the permit to address concerns raised about it in legal challenges filed over the last six months.
Miano said the Division of Environmental Protection granted the 5-square-mile permit to Arch Coal Inc. because the company threatened to lay off up to 400 United Mine Workers if the agency didn't approve it.
"In the face of the announced potential layoffs, the governor and the DEP feel it is important for the state to do everything it can to move this process forward," Miano said.
During a news conference at DEP headquarters in Nitro, Miano criticized the West Virginia Highlands Conservancy and other activists he said "would like to outlaw surface mining in this state."
"It is a position that I do not support and a position that will not result in an improved quality of life for the citizens of West Virginia," Miano said in prepared remarks.
"These federal agencies might believe that the minority media speaks with authority for the people of West Virginia on the mountaintop mining concerns in our state," he said. "I believe some in the media have tried to paint a one-sided picture of how mountaintop mining is conducted."
Hobet Mining Inc.
Name: Spruce No. 1 Mine
Acres: 3,113
Location: Pigeonroost Hollow, Logan County
Expected production: 80 million tons over 15 years
Approximate original contour variance: No
Post-mining land use: Fish and wildlife habitat and recreation lands
Valley fills: Five fills that will store 150 million cubic yards of waste rock and earth. Fills will bury roughly 6 miles of streams.
The permit Miano issued Wednesday morning allows Arch Coal's Hobet Mining Inc. to expand its Dal-Tex mountaintop removal complex near Blair, Logan County.

subset: commoncrawl


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Changes Needed for the Kemp's Ridleys!
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The last 2008 Kemp's ridley nest found on the Texas coast was marked by hatchlings coming from a nest on Bolivar Peninsula no one had seen before trying to get to the Gulf. In the process, several were run over and killed. This points out the fact that more patrols and much more public awareness are needed. Representing thousands of citizens who have supported the recovery of the Kemp's ridley sea turtle for 30 years, the Sea Turtle Restoration Project asks the U.S. Fish and Wildlife Service to provide funding and staffing for patrols and protection of nesters and hatchlings. We have been very fortunate that the Galveston facility of National Marine Fisheries Service has stretched its manpower to respond to calls from the public regarding sea turtles from the Louisiana border to Freeport. With the obvious increase in Kemp's ridley nesters, they must have help. We also request that Texas Parks and Wildlife Department assist in providing research funds for more patrolling on the upper Texas coast. Of the 193 nests found this year on the Texas Coast, 91 of them were located at the Padre Island National Seashore.
The massive daily patrol program provided by federal staff and volunteers at the Padre Island National Seashore has proven once again that more vigilance results in finding more sea turtles and their nests and keeping them safe.
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Company Overview of Discover Communications Inc.
Executive Profile
Robert R. BennettPresident of Discovery Holding Company, Director of Discovery Holding Company and Member of Executive Committee, Discover Communications Inc. |
Age | Total Calculated Compensation | This person is connected to 14 Board Members in 14 different organizations across 24 different industries. See Board Relationships |
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Corporate Headquarters30 Victoria Crescent Phone: 905-455-5600Brampton, Ontario L6T 1E4 Canada Fax: 905-450-3464 Board Members MembershipsDirector Former Director Director Former Director Director of Liberty Media Corp Former Director 1994-2011 Former Director, Member of Executive Committee, President of Discovery Holding Co and Director of Discovery Holding Co 1997-Present Chairman, President, Chief Executive Officer of Liberty, President of Liberty and Director of Liberty 1998-Present Director 2000-2002 Former Non-Executive Director 2000-Present Director and Member of Executive Committee 2000-Present Director 2001-2004 Former Director 2002-N/A Former Director, Member of Compensation Committee, Member of Executive Committee and Director of Liberty Media Corporation 2004-N/A Former Vice Chairman and Member of Executive Committee 2005-Present Director and Member of Executive Committee 2005-Present President of Discovery Holding Company, Director of Discovery Holding Company and Member of Executive Committee 2006-Present Director, Chairman of Audit Committee and Member of Finance Committee 2006-Present Director and Member of Executive Committee 2008-Present Director and Member of Executive Committee 2011-2014 Former Director and Chairman of Audit Committee 2011-Present Director and Member of Executive Committee 2013-Present Director, Member of Audit Committee and Member of Finance & Investment Committee
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Earbuds Are Causing Hearing Loss At An Alarming Rate
by Chris Malone
posted Oct 3 2013 6:20AM
It's hard not to notice the popularity of earbuds. Every day when I'm at the gym, I see those familiar white cords streaming down from the ear. The alarming problem is that many people have the volume set too loud. It's apparent to me this when I'm next to a guy or girl at the gym and I can hear their music clear enough to know the song! At what level is loud noise damaging to our hearing? Typically at 85 decibels, about the level of a hair dryer or a food processor. Compared to traditional-style headphones that rest over the ear, earbuds can have a higher output level of sound by about 7-9 decibels. An
audiologist at Wichita State University
who pulled earbuds off students to find out how loud their music was discovered that most students were listening to music at 110-120 decibels, well over the recommended volume. At that level, loud noise can cause permanent hearing loss after just an hour and 15 minutes. With numbers like these, it's no wonder that the number of teens with hearing loss has jumped
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So what can you do to still enjoy your music while protecting your hearing?
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This page contains Totaled! Codes for Xbox called "Opponents only attack you" and has been posted or updated on Nov 24, 2006 by seanyboy. Let us know what you think of this Code by thumbs voting.
- Developer: Rage Software
- Publisher: Majesco Games
- Genre: Driving Car Combat
- Release Date: Jul 29, 2002
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- How is thyroid cancer treated?
- Surgery for thyroid cancer
- Radioactive iodine treatment for thyroid cancer
- Thyroid hormone treatment
- External beam radiation therapy for thyroid cancer
- Chemotherapy for thyroid cancer
- Targeted therapy for thyroid cancer
- Clinical trials for thyroid cancer
- Complementary and alternative therapies for thyroid cancer
Previous Topic
How is thyroid cancer treated?
Surgery for thyroid cancer
Surgery is the main treatment for nearly every case of thyroid cancer, except for some anaplastic thyroid cancers. If thyroid cancer is found by a biopsy (fine needle aspiration), surgery to remove the tumor and all or part of the rest of the thyroid gland is most often done.
This operation is sometimes used to treat papillary or follicular thyroid cancers that are small and that show no signs of spreading beyond the thyroid gland. It is also sometimes used to diagnose thyroid cancer if a needle biopsy result doesn't provide a clear diagnosis.
First, the surgeon makes an incision (cut) a few inches long across the front of the neck to reach the thyroid. The lobe with the cancer is then removed, usually along with the small piece of the gland that acts as a bridge between the left and right lobes (the isthmus).
An advantage of this surgery, if it can be done, is that some patients might not need to take thyroid hormone pills afterward because it leaves part of the gland behind. But having some thyroid left can cause problems with some tests to look for the cancer coming back (recurrence) after treatment.
Surgery to remove the thyroid gland is called thyroidectomy. This is the most common surgery for thyroid cancer. The whole thyroid, or a large part of it, may be removed. This is done through an incision a few inches long across the front of the neck.
After a thyroidectomy you will need to take thyroid hormone pills every day. But one plus of this surgery over lobectomy is that your doctor can most often watch for the disease coming back by using radioiodine scans and certain blood tests.
Lymph node removal
If cancer has spread to nearby lymph nodes in the neck, these will be removed at the same time surgery is done on the thyroid.
For papillary or follicular cancer where only 1 or 2 enlarged lymph nodes are thought to contain cancer, the enlarged nodes may be removed and radioactive iodine (see below) is used to treat any cancer cells that may be left. More often, several lymph nodes near the thyroid are removed.
Risks and side effects of surgery
Patients who have thyroid surgery are often ready to leave the hospital the next day. Possible problems from thyroid surgery include:
- Hoarseness or loss of voice that may be short term or permanent. This can happen if the voice box or windpipe is irritated by the breathing tube that was used during surgery. It may also occur if nerves to the larynx (or vocal cords) are damaged during surgery. The doctor should check your vocal cords before surgery to see how well they are moving.
- Damage to the parathyroid glands (small glands near the thyroid that help control blood calcium levels). This can lead to low blood calcium levels, causing muscle spasms and numbness and tingling feelings.
- A lot of bleeding or a major blood clot in the neck
- Wound infection
You will have a small scar across the front of your neck after surgery. This should become less visible over time as it heals.
Problems are less likely to happen when you have an experienced thyroid surgeon. Most doctors recommend that the operation be done by a surgeon experienced in treating thyroid cancer.
If most or all of your thyroid gland is removed, you will need to take daily thyroid hormone replacement pills.
For more about cancer surgery in general, see our document, Understanding Cancer Surgery: A Guide for Patients and Families.
Last Medical Review: 05/09/2013
Last Revised: 02/11/2014


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Kinect 250GB Bundle Confirmed
Posted by Dave Freeman
Next Story
Temperature-Variable Controller Will Make Your Palms Sweat Even More
We heard about the 4GB Kinect Xbox bundle back in July, with its $299 price and matte finish. Rumors of a 250GB bundle proliferated after a few box shots made it look likely.
That 250GB bundle was recently spotted in Australia and appears to be a shiny, rather than matte bundle. In addition to the larger hard drive, the 250GB bundle will also include a headset, and come pre-installed with demos and apparently a game. No word on pricing of course or an international release schedule but it is probable they'll have something for us by the holidays.
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August 11, 2012, in Damascus, Syria
Abbas, head of domestic news at the state-run SANA news agency, was killed by unidentified gunmen at his home in the Jdaidat Artouz District of Damascus, according to his employer.
SANA said he was killed by "armed terrorist groups" as part of a campaign to silence government-aligned media, but the agency provided no further details. The opposition Syrian Observatory for Human Rights reported that unidentified gunmen shot Abbas in his home, according to news reports.
Al-Nusra Front, an armed Islamist group linked to Al-Qaeda, claimed responsibility for Abbas' killing in an August 17 statement. The claim could not be independently corroborated. Abbas, 42, was born in the coastal city of Latakia and earned a journalism degree from the University of Damascus, according to news reports.
Medium: Television, Internet
Job: Editor
Beats Covered: Politics, War
Gender: Male
Local or Foreign: Local
Freelance: No
Type of Death: Murder
Suspected Source of Fire: Political Group
Impunity: Yes
Taken Captive: No
Tortured: No
Threatened: No
Related Articles:
- Attacks on the Press: Killed in 2012: A Worldwide Roundup, February 14, 2013
- Journalist deaths spike in 2012 due to Syria, Somalia, December 18, 2012
- In Syria, wave of deadly attacks against journalists, August 14, 2012


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This sweet and creamy custard pie was a blue ribbon winner.
Easy key lime pie with Greek-style yogurt bakes up fast!
See how to make a super-simple strawberry-rhubarb pie.


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About Me: | Love makes one blind, Dont take anyone for granted, kos you never know when you might lose them.. |
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Jean Brigham tested various combinations of the new Nikon D-200 camera in an Ikelite housing with 8" dome and DS-125 SubStrobes. Clicking on any photograph advances to next row |
We joined Total Submersion hosted by PADI Diving Society at the Cayman Island Sunset House to test the new Nikon
D-200 camera in our housing. Everything worked well including the iTTL conversion circuitry. |
Continue for Barry Brown's Nikon D-200 photos |


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Mom Unplugs XBox, Kid Assaults With Taco
The latest in a string of culinary assaults, Zachary Moir (now to be known as the taco tosser. Or, if he ends up doing time, the taco salad tosser) assaulted his mother with a delicious, meat-filled tortilla.
When he refused to stop playing his X-box and come down for dinner, Dena Moir says she went upstairs and unplugged the game, that's when she says Zachary pushed her and called her a bad name...A few minutes later Dena says she was in the kitchen cleaning and cooking tacos for dinner when Zachary showed up. That's when she says he slapped her arm and threw a taco in her face.
Wow, Zachary, I can understand you not wanting to eat since you're already so full of fail, but tacos are delicious you freaking idiot.
Big Shot Allegedly Throws Taco at Mommy for Unplugging Xbox [gizmodo]
Thanks to Frostee, who almost threw a churro at his grandmother for having the television volume up so loud, but ate it instead.
The elderly: they're wrinkly. AND highly desirable to perform in homemade gangster rap videos. Who would have known? Not me. But apparently Michael Alfinez, 18, from Lake Worth, Florida, was in on the secret. The youth is serving 18 months in jail for abusing the elderly a... / Continue →
A Verizon technician, whose name I won't mention (Joseph Vaccarelli, 45, of Nutley, New Jersey) managed to tap into the land lines of over 950 customers and make 45,000 minutes of phone sex calls. Verizon estimated that out of a 40-week period, Vaccarelli spent 15 weeks talk... / Continue →
A Missouri woman offered a man her 1-year old child for use as a taser shield when he was being confronted by cops. Now that's solid parenting. Officers were at an apartment checking on an assault claim made by the woman when a man confronted them, making threats. One of the ... / Continue →


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When studying the human genome and its similarity to that of the chimp, scientists have recently concluded that 96% of our genome is similar. However, most people are unaware that this percent pertains to the regions of our DNA that result in proteins. It seems logical that if a protein performs a certain function in one organism, then that same protein should perform the same function in a variety of organisms. This is evidence for a common designer as much as for a common ancestor. But most of the DNA sequence performs an unknown function and has been largely dismissed as "junk DNA." However, increasing evidence supports the view that "junk" DNA performs an important role. For example, a recent report unexpectedly found specific sequence patterns in "junk" DNA which scientists have termed "pyknons."1 It has been suggested that these pyknons may be important in determining when and where proteins are made.
Within this "junk DNA" there may be large differences between man and chimp. The areas of greatest difference appear to involve regions which are structurally different (commonly called "rearrangements") and areas of heterochromatin (tightly packed DNA).
Here are some other interesting differences between the human and chimp genomes which are often not reported:
- The amount of chimp DNA is 12% larger than what it is in humans.
- Several hundred million bases (individual components of the DNA) of the chimp genome are still unanalyzed.
- In many areas of the DNA sequence, major "rearrangements" seem apparent. These account for perhaps 4–10% dissimilarity between chimps and humans.
- Chimps have 23 chromosomes and humans have only 22 (excluding sex chromosomes for both species).
Thus, the physical and mental differences between humans and chimps are most likely due to the differences in purpose and function of the so-called junk DNA. This understanding should leave us more mindful of the awesome complexity of the Creator and His creation of DNA.
Dr. Georgia Purdom earned her doctorate from Ohio State University in molecular genetics and spent six years as a professor of biology at Mt. Vernon Nazarene University. Dr. Purdom is also a member of the American Society for Microbiology and American Society for Cell Biology.
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- Rigoutsos, Isidore, et al., Short blocks from the noncoding parts of the human genome have instances within nearly all known genes and relate to biological processes, PNAS 103(17):6605–10. Back


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Search Peavey.com
> Adobe® Names Peavey Custom Shop 'Site Of The Day'
Tweets by @Peavey
Adobe® Names Peavey Custom Shop 'Site Of The Day'
August 27, 2007
PEAVEY INT'L. HEADQUARTERS - Multimedia and graphics software pioneer Adobe Systems has chosen the new, online Peavey Custom Shop as its prestigious "Site Of The Day" for bringing the art of guitar design to the Web through innovative techniques. Located at www.PeaveyCustomShop.com, this real-time online portal lets musicians design one-of-a-kind musical instruments to their own specifications. The site's exclusive Custom Graphics portal and patented Art Guitar® printing system allow users to upload any JPEG image to be printed on their guitars. Additional options include a color palette that contains more than 16 million colors, and numerous feature options that enable musicians to create truly unique Peavey guitars. Adobe Systems' "Site Of The Day" recognizes web sites that use strong visual designs, superior functionalities and innovative uses of Adobe products, and gives credit to the creative and engineering talent behind the scenes. "Site Of The Day" winners, including the Peavey Custom Shop beginning August 27, are archived at www.adobe.com/showcase. The Peavey Custom Shop also won Best In Show honors at the Summer NAMM trade show, an annual gathering of music-industry leaders and retailers, where Peavey debuted the new web site in July. Commented Zach Phillips, editor of trade journal Music Inc and contributor to NAMM's Best In Show panel, "With the Peavey Custom Shop, Peavey has taken our culture's love of customization and adapted it to the guitar market. This is no small feat, especially considering the depth of features that Peavey lets customers tweak when building their custom guitars." Peavey Custom Shop musical instruments are crafted by seasoned luthiers in Mississippi, the Birthplace of American Music, where Hartley Peavey founded his globally successful company in 1965. Peavey has designed signature product lines for artists and brands as diverse as Joe Satriani and John Taylor (Duran Duran), Jack Daniel's® and Orange County Choppers®. Peavey revolutionized guitar manufacturing in the 1970s with its T-60™, the first guitar made using CNC computer-controlled machinery. The T-60 bridged the gap between the vintage and modern eras in guitars, and today Peavey's guitar-making techniques have become the industry standard.
Thu, 23 Jan 2014
Peavey Electronics® Announces Officially Licensed Major League Baseball® Themed Products
Wed, 23 Oct 2013
The Walking Dead™ Creator Robert Kirkman to appear at Peavey® Hollywood on October 24th
Tue, 3 Sep 2013
Peavey Electronics® Provides Backline For ProgPower USA Festival
Fri, 9 Aug 2013
Peavey Electronics® Sponsors The Stage in DJ Times Square At The DJ Expo
Mon, 8 Apr 2013
Peavey Congratulates Academy of Country Music Award Winners
Mon, 18 Feb 2013
Peavey Congratulates Country Artists on ACM Nominations
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Peavey Congratulates CMA Awards Nominees
Tue, 19 Jun 2012
Peavey Classic Amplifiers Power Queen Elizabeth's Diamond Jubilee
Thu, 23 Jan 2014
Peavey Releases the VYPYR® Pro and Sanpera® Pro Footcontroller
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Peavey® Unveils Headliner™ 1000 Bass Head
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Peavey Electronics® Unveils MiniMega™ 1000 Watt Bass Amplifier Head
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Peavey® Releases MiniMax™ 400 Watt Bass Amplifier Head
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LandFormer: A World-Changing Puzzle Game
Raise and lower terrain to solve puzzles in this unique and challenging game.
"Puzzle games come a dime a dozen, and to have some staying power they have to be truly fun to play or exceptionally nice to look at. LandFormer is both."
— Gizmodo
"If you're up for a few mindbending puzzles (and maybe have a few friends to create and share levels with), definitely give LandFormer a look."
"… if you like puzzle games that can leave you stumped for who knows how long, LandFormer is a game you definitely need to try."
— Touch Arcade
LandFormer is a challenging new puzzle game from Streaming Colour Studios. Each level is made up of 25 land tiles of different heights. Using the provided tools, raise or lower the tiles to flatten the board. Sound simple? It is…and it isn't.
Learn the game in minutes, spend hours mastering it! You'll need a keen eye, intuition, and skill to complete the most advanced levels.
The fun doesn't stop there: create levels using the built-in level editor and share them with your friends!
- All Beginner levels available in FREE version.
- 50 more levels available for purchase in-game!
- Purchase themes to change the look of the game in exciting ways!
- Create your own levels and share them with your friends! (This even works in the FREE version!)
- Listen to the relaxing game soundtrack, or enjoy your own music while you play.
- Auto-saves your game when you quit or answer a phone call.
Visit our website for LandFormer gameplay videos: www.LandFormer.net


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Category Archives: Uncategorized
Event Sourcing and Post/Pre Dated Transactions
There was a recent question on the dddcqrs list asking about retroactive events as well as post-dated events. This is quite a common question and the answer is YES. Event Sourcing works very well on these types of systems. In … Continue reading
Projections Example
Last week in class a question regarding bugs over time in system. In specific let's assume that I had a bug in my system, I want to know how many places were affected by that bug and possibly I need … Continue reading
Drafting problems with confcodeofconduct.com and other thoughts
Much has been written about Codes of Conduct recently. In my previous blog post, I mentioned the problems with many of the Codes of Conduct used today. The first thing everyone needs to understand is that while there is a … Continue reading
Codes of Conduct – a call for calm, clarity and common sense
Much has been discussed recently on Twitter, blogs and other outlets about the need for all conferences to have a code of conduct. As a general matter, I avoid any conclusion that states a specific prescriptive device is suitable in … Continue reading
Moving Blog for a While…
I'm moving my blog off CodeBetter for a while at least… It's not because I've got any issue with CodeBetter – the talent present on this blog is top end – and they have been nothing but awesome for my … Continue reading
How to use partial application like DI?
I had an interesting question today on twitter from someone having some issues trying to do what I discuss in my 8 lines of code talk @gregyoung Could you point to an example in @GetEventStore that demos your bootstrapping / partial … Continue reading
A new adventure at Splunk after an amazing 8 years at Microsoft
[Update: I removed the names I had listed below, as there is no way I could capture all the people I worked with and I don't want to miss anyone] Friends Two weeks ago I left Microsoft and joined Splunk. … Continue reading
ThinFolio "Stuffed Wallet" Giveaway!
Got it? No? Okay, let's try this… Our friend Mark (who you may know from running the BizSparkSF and SF .NET Meetup Groups) is starting a new company ThinFolio. "Go west young man!" I remember saying to him, nearly twenty years ago when we … Continue reading
Getting Started with OWIN and Katana
MSDN Magazine just published an article I wrote on getting started with OWIN and Katana. If you're unfamiliar with these terms, think of OWIN (and the Katana project) as a way to compose different .NET-based frameworks and components together into … Continue reading
The Secret to RESTful Services is RESTful Clients
I'm sitting in the airport waiting to head back to Seattle after several great days at RestFest here in Greenville, SC. Many thanks to Mike Amundsen and Benjamin Young for being such gracious hosts. I'm pretty tired at the moment, … Continue reading


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21 CFR Part 10 - ADMINISTRATIVE PRACTICES AND PROCEDURES
- SUBPART A — General Provisions (§§ 10.1 - 10.19)
- SUBPART B — General Administrative Procedures (§§ 10.20 - 10.115)
- SUBPART C — Electronic Media Coverage of Public Administrative Proceedings; Guideline on Policy and Procedures (§§ 10.200 - 10.206)
Title 21 published on 2013-04-01
The following are only the Rules published in the Federal Register after the published date of Title 21.
For a complete list of all Rules, Proposed Rules, and Notices view the Rulemaking tab.
Title 21 published on 2013-04-01
The following are ALL rules, proposed rules, and notices (chronologically) published in the Federal Register relating to 21 CFR 10 after this date.
GPO FDSys XML | Text type regulations.gov FR Doc. 2013-30150 RIN Docket No. FDA 2013-S-0610 DEPARTMENT OF HEALTH AND HUMAN SERVICES, Food and Drug Administration Final rule; technical amendment. This final rule is effective December 19, 2013. 21 CFR Part 10 The Food and Drug Administration (FDA) is modernizing its administrative regulations regarding submission of citizen petitions to explicitly provide for electronic submission. The current regulation does not recognize electronic methods for submitting citizen petitions; thus, this action will enable efficiency and ease in the filing of citizen petitions.


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In this morning's Web roundup, Slice Technologies Inc. picks up funding to help determine shopping habits from people's email. MicuRx Pharmaceuticals Inc. raises cash for clinical trials of an antibiotic which will compete with Pfizer Inc.'s Zyvox.
Produced by the editors of Dow Jones VentureWire, Venture Capital Dispatch tracks the fast-moving developments at the intersection of high-tech innovation and venture capital finance. Featuring the VentureWire reporting team in the Silicon Valley, New York, Boston and Shanghai tech centers, Venture Capital Dispatch provides insight into the newest start-ups and latest trends in venture capital investing. Write us at email@example.com. For more information on Dow Jones products covering venture capital and other financial markets, go to www.fis.dowjones.com.


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Structural Analysis of E. coli hsp90 Reveals Dramatic Nucleotide-Dependent Conformational Rearrangements Cell, Volume 127, Issue 2, 20 October 2006, Pages 329-340 Andrew K. Shiau, Seth F. Harris, Daniel R. Southworth and David A. Agard Summary In eukaryotes, the ubiquitous and abundant members of the 90 kilodalton heat-shock protein (hsp90) chaperone family facilitate the folding and conformational changes of a broad array of proteins important in cell signaling, proliferation, and survival. Here we describe the effects of nucleotides on the structure of full-length HtpG, the Escherichia coli hsp90 ortholog. By electron microscopy, the nucleotide-free, AMPPNP bound, and ADP bound states of HtpG adopt completely distinct conformations. Structural characterization of nucleotide-free and ADP bound HtpG was extended to higher resolution by X-ray crystallography. In the absence of nucleotide, HtpG exhibits an "open" conformation in which the three domains of each monomer present hydrophobic elements into the large cleft formed by the dimer. By contrast, ADP binding drives dramatic conformational changes that allow these hydrophobic elements to converge and shield each other from solvent, suggesting a mechanism by which nucleotides could control client protein binding and release. Summary | Full Text | PDF (1002 kb) |
Client-Loading Conformation of the Hsp90 Molecular Chaperone Revealed in the Cryo-EM Structure of the Human Hsp90:Hop Complex Molecular Cell, Volume 42, Issue 6, 24 June 2011, Pages 771-781 Daniel R. Southworth and David A. Agard Summary Hsp90 is an essential molecular chaperone required for the folding and activation of many hundreds of cellular "client" proteins. The ATP-dependent chaperone cycle involves significant conformational rearrangements of the Hsp90 dimer and interaction with a network of cochaperone proteins. Little is known about the mechanism of client protein binding or how cochaperone interactions modulate Hsp90 conformational states. We have determined the cryo-EM structure of the human Hsp90:Hop complex that receives client proteins from the Hsp70 chaperone. Hop stabilizes an alternate Hsp90 open state, where hydrophobic client-binding surfaces have converged and the N-terminal domains have rotated and match the closed, ATP conformation. Hsp90 is thus simultaneously poised for client loading by Hsp70 and subsequent N-terminal dimerization and ATP hydrolysis. Upon binding of a single Hsp70, the Hsp90:Hop conformation remains essentially unchanged. These results identify distinct functions for the Hop cochaperone, revealing an asymmetric mechanism for Hsp90 regulation and client loading. Summary | Full Text | PDF (1575 kb) |
Species-Dependent Ensembles of Conserved Conformational States Define the Hsp90 Chaperone ATPase Cycle Molecular Cell, Volume 32, Issue 5, 5 December 2008, Pages 631-640 Daniel R. Southworth and David A. Agard Summary The molecular chaperone heat shock protein 90 (Hsp90) is required for the folding and activation of numerous essential signaling proteins. Hsp90 is generally thought to transition between an open (apo) and a closed (ATP) conformation in response to nucleotide. Here, 3D single-particle reconstructions of Escherichia coli and yeast Hsp90 homologs establish the existence of two distinct nucleotide-stabilized conformations (ATP, ADP) in addition to an apo extended state, supporting previous structural work. However, single-particle matching methods reveal that, rather than being irreversibly determined by nucleotide, a species-dependent dynamic conformational equilibrium exists between states. Using crosslinking methods, we trap transient nucleotide-specific states of yeast and human Hsp90 and establish that the apo, ATP, and ADP states are universal. These data support a conserved three-state chaperone cycle where the conformational equilibrium varies between species, implicating evolutionary tuning to meet the particular client protein and metabolic environment of an organism. Summary | Full Text | PDF (1336 kb) |
Copyright © 2012 Biophysical Society All rights reserved.
Biophysical Journal, Volume 103, Issue 2, 284-292, 18 July 2012
Mijo Simunovic and Gregory A. Voth,
Corresponding authorHsp90, the most abundant cellular protein, has been implicated in numerous physiological and pathological processes. It controls protein folding and prevents aggregation, but it also plays a role in cancer and neurological disorders, making it an attractive drug target. Experimental efforts have demonstrated its remarkable structural flexibility and conformational complexity, which enable it to accommodate a variety of clients, but have not been able to provide a detailed molecular description of the conformational transitions. In our molecular dynamics simulations, Hsp90 underwent dramatic structural rearrangements into energetically favorable stretched and compact states. The transitions were guided by key electrostatic interactions between specific residues of opposite subunits. Nucleotide-bound structures showed the same conformational flexibility, although ADP and ATP seemed to potentiate these interactions by stabilizing two different closed conformations. Our observations may explain the difference in dynamic behavior observed among Hsp90 homologs, and the atomic resolution of the conformational transitions helps elucidate the complex chaperone machinery.


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Thread: Datepicker problem
Feb 28, 2013, 11:13 #1
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Datepicker problem
Hi I need some help regarding in my datepicker. i set to autofocus so that the pointer will pointed to the date field,but i encountered problem because whenever i am going to click the date field it will not show the datepicker calendar,i need to click first the school field then click again the date field in order to show the date picker.can you help me please on this.
HTML Code:<form method="post" id="myid">
 Date <input type="text" id="date" value="" name="date" autofocus="autofocus" required="required"/>

 School Name <input type="text" id="school" value="" name="school" autofocus="autofocus" required="required"/>
 </form>


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- Product Views (click to enlarge):
Jamestown Landing Bench
by Powell Furniture
FREE SHIPPING!- Fully upholstered webbed seat.
- Hand carved gathered sea grass.
- C" scroll cabriole legs.
- Scalloped apron rails.
- Finished in a lightly distressed deep cherry.
- Some assembly required.
The Jamestown Landing Bench is an elegant complement to any vanity. This beautiful bench features a fully upholstered webbed seat, hand carved gathered sea grass, "C" scroll cabriole legs and scalloped apron rails. The Jamestown Landing Bench is finished in a lightly distressed deep cherry. |
Manufacturer Information
Powell Furniture
Founded in 1968, the Powell Furniture Company is a leading importer of design driven, high quality home furnishings.
Powell Furniture creates some of the finest furniture found in showrooms and homes across America. The company's outstanding commitment to quality and customer satisfaction has made Powell Company one of the best selling manufacturers of home furnishings nationwide. Powell's delicately crafted beds, home bars, bar stools, entertainment centers, and accent furniture are instantly recognizable in a sea of knockoffs and duplicated looks. Lounge in the luxurious elegance of your bedroom, living room, or dining room while knowing you own a piece of furniture that will last a lifetime. We are an authorized dealer of the entire Powell line, including Powell, Powell Kids, Powell Limited, and Powell Beds. If you are interested in something you do not see on our online store, please do not hesitate to call us toll free at 877-379-6966.
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Powell Jewelry Armoires | Powell Accent, Coffee, Sofa, and End Tables |


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- Musician's Friend Best Selection, Price & Service. Guaranteed.
Need Help? Ask our Experts or call 800-449-9128
Private Reserve Guitars 866-926-1923
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A perfect match for the EVH 5150 III Head.
The new EVH 5150 III 2x12 cab is the perfect companion for the EVH 5150 III 50W head, delivering pure EVH sound and power in a compact package. The 5150 III 2x12 cab is rated at 16 ohms and is loaded with two 12" 30W Celestion Heritage speakers; it is exactly half the cubic size (by volume) of its 4x12 big brother. Features head-mounting mechanism and tilt-back legs.
Push Eddie's sound out with serious Eddie power.
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