text:
Alice Spearman, who is running for reelection to represent District 7 on the Board of Education, has dedicated much of the past 20 years to improving opportunities for students in Oakland's public schools. "As the elected voice of my community, it is imperative that I (make sure) the voices of the community (are heard) in all matters" that concern the school district, she said. Spearman has represented District 7 since 2005. She has served as board vice president for three years and as president of the board in 2009. Spearman's support of students who are often ignored has led her to chair OUSD's District Advisory Council and the regional organization of the National Coalition of Title I Chapter I Parents. She is the widowed mother of two adult daughters, both who graduated from Castlemont High and the grandmother of two young ladies who attended Castlemont. Spearman is a member of the First African Methodist Episcopal Church where Dr. Harold Mayberry is the pastor. She was s a talk show hostess on SOUL BEAT International Television Network, discussing topics related to education. She is a member of Delta Sigma Theta Sorority, Inc., the National Alliance of Black School Educators, the African American Advisory Committee on Crime, the Task Force on the Education of African American Children for OUSD and the Oakland Chapter of the NAACP. A graduate of Castlemont High, she attended Cal State University Eastbay and Cal State San Jose. Spearman said she spearheaded a Local Vendor Policy that guarantees the school district will contract with Local Businesses/Small Businesses and will hire Oakland residents on all school district construction sites. Spearman also points that she was one of the few school board members that supported keeping all of the district's schools open. "I did not vote for the closing of schools," she said. When the schools did close, however, "I facilitated the families of Thurgood Marshall Elementary School (in their) move together to Grass Valley Elementary School," she said. Spearman also worked with children in the Sobrante Park, Brookfield and Stonehurst areas so they have the opportunity to be educated within their neighborhoods, preschool through high school.
Alice Spearman, District 7 School Board Candidate
Filed under: Articles


text:
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Prep Time:
Cook Time:
10 mins
0 mins
Enjoyed this Sangria at Don Pablos restaurant many times. I finally asked the server to get the recipe for me since they wouldn't give me a "to go" cup.
Units: US | Metric
Serving Size: 1 (427 g)
Servings Per Recipe: 20
The following items or measurements are not included:
mango syrup
Make this season merry, bright and manageable with our easy ideas.

subset: commoncrawl


text:
Written by By Victoria Caruso-Davis Friday, 14 August 2009 00:00
New York State Senator Craig M. Johnson (D-Nassau) wants the Metropolitan Transportation Authority (MTA) to be more selective when it comes to what advertisements are erected on train trellises. After several residents contacted his office complaining about a billboard on a Carle Place overpass, Johnson called a July 29 press conference to announce he has proposed legislation that would require the MTA to develop standards that would draw a distinction between advertising that could be placed in residential districts and in other areas.
The legislation, said Johnson, would prevent massive commercial billboards from being hung off train trellises located in the middle of residential neighborhoods. The specific billboard in question is affixed to the Cherry Lane overpass just north of Old Country Road featuring an advertisement for the Celleno & Barnes law firm. According to the senator, the billboard distracts drivers, slows traffic and is out of sync with the character of its residential surroundings.
"This is one step away from putting a giant neon sign in the middle of this neighborhood," Johnson said. "The MTA showed little regard for this community by making the rail bridge available for advertising and by allowing this garishly large billboard to be placed there. If they don't want to be a good neighbor, then we have no choice but to require them to take us into account."
Peter McDonnell, president of the Carle Place Civic Association, echoed the senator's thoughts. In his opinion, the billboard is an example of how the MTA is "once again showing it has no regard for the neighborhoods that it touches. Cherry Lane is not Queens Boulevard and Carle Place is not New York City."
Frank Moroney, who serves as North Hempstead Republican leader, agrees with the Democratic senator in that there needs to be better management over what signs are erected and where. "The next step is to address how and where the MTA rents advertising space," he said. "If [they] are managed properly then our suburban character will be protected."
Moroney, however, does not believe the issue was drastic enough to warrant a press conference. "A simple phone call was all that was needed. I made that call and found Celleno & Barnes to be cooperative," said Moroney. "The result is that the sign is coming down."
Darryl Ciambella, COO for Celleno & Barnes, confirmed to this newspaper that his firm has requested the sign come down. "It was a nice location and meant to help inform people of the opportunity to receive help through our services. It was not our intent to have the community upset with our advertising [and], as soon as we were told, we made arrangements to find an alternative location," said Ciambella, who added that Titan Media, which handles the trestle billboards, was expected to remove and relocate the ad from the Cherry Lane trestle by week's end. "I do not think that us moving [this billboard] will change the ability of Titan Media – or the MTA – of putting something else up there," he said. "That is a whole other concern for the community."
Johnson's proposed legislation (S.6100) would direct the MTA to develop a set of guidelines in determining the size of advertisements on their property. The guidelines would include providing for maximum visibility along the MTA commuter rail district and their connecting roads and highways; preventing unreasonable distractions for motorists; and preserving, or improving, the aesthetic quality and natural beauty of properties and its surrounding areas. Presently, there are no such guidelines in place.
"These are commonsense standards," Johnson said. "There needs to be a clear distinction between advertising that can go on a highway and advertising that can go in the hearts of our communities."
In a statement, MTA spokesperson Jeremy Soffin told The Westbury Times that "the MTA has a responsibility to balance the need for ad revenue with our stewardship of public space, and we're grateful to Senator Johnson for bringing the community's concern to our attention." Soffin added that the MTA is in "the process of reviewing our advertising policy and will remove [an] ad if the location is not consistent with appropriate guidelines."


text:
Traditional Marketing is Dead: The Next Step For Your Business
Its very obvious that there is a huge shift taking place worldwide where businesses find it very difficult to keep afloat, either because of a rise in cost of goods, increased operational costs and / or stiff competition. There is a lot of talk of the global recession and that its the worst time to do business, but I say, there is never a bad time to do business. In fact, this challenging period is when businesses should take the opportunity to truly shine and focus on only what is necessary to excel; and only the remarkable ones do.
There is one huge mistake that many businesses still make and that is advertising via traditional media. Their mindset is glued to tradition that the more you spend in television and radio ads, the greater the returns and although advertising is an investment, not all methods yield the same results.
The Problem With Traditional Media Ads
Regardless of how clever, unique or inspirational these types of ads may be, consumers are typically immune and the majority ignore them. I personally view television and radio ads as interruptions since they rarely provide any value or tell me something I don't already know. Just think about it, how many times have you ever bought a product or used a service because of a TV or radio ad? I know you cannot give 5 instances. So why would you invest huge amounts of capital into a practice that does not appeal to you or the mass?
Effective Methods
The average consumer today is more informed, empowered and not easily wooed. If your product or service claims to do something spectacular, there will be those who do their own research online to compare prices and check feasibility. So how do you please and attract this tough crowd? How do you appeal to the new age of youngsters who hardly ever watch local television and spend 90% of their free time online? A simple answer is social media.
Consumers now require that you interact on a more personal level, make services and ideas fun and interactive and you will need to go where they are. In our last post we mentioned that the average Facebook user spends up to 421 minutes per month browsing the site and that's just Facebook. There's YouTube, Twitter and a host of other distractions with Facebook and Twitter being the most popular. What all this means is that you need to market where the crowd is and where there is a crowd there's flowing money.
So create social media profiles, start promoting them. Use it as a medium for thanking your customers, offer the best deals, find out what people really think about your company as well as what they don't like and just be extraordinary. You do not need to pay a market research firm to do this for you, your customers and prospects spend their time online, reach out to them. They will not hesitate to publicly share amazing deals or talk about how much you helped them.
Customers Are Still Emotional
As hard as consumers have become to please, they are still human and as humans we have emotional needs. People buy products and use services that are useful and make them feel good inside and out. Whether it food, clothes or gadgets. Reach out and build loyalty and brand awareness by making each customer feel special by communicating with them directly or even randomly before they ask for your help.
Lose the corporate suit and become a regular person that everyone will feel comfortable approaching. Engage them, build trust, provide value in every conversation and you will never find more loyal fans and customers.
The only thing that remains constant is change and the same strategies that worked 10 or 20 years ago are not guaranteed to work today especially in a completely evolved marketplace. Go back to the drawing board, analyze what customers really want, what they respond to and start interacting and building relationships today.
Robyn-Dale Samuda
Latest posts by Robyn-Dale Samuda (see all)
- How to Overcome Procrastination in 7 Life Altering Steps - October 22, 2014
- How to Make Content Marketing Effective with Strategies that Convert - October 21, 2014
- This is Why Many Businesses Are Failing at Online Marketing & Growth - July 21, 2014


text:
Villa 11466, Nai Harn
- Nai Harn, South Phuket
- 3
- 6
- 4
- Ref No. 11466
Registering online only takes a few seconds and allows you to customize your experience.
Contact us about properties with one click
Once registered, you won't need to fill out another form! You can easily contact us online with just one click when you want more details about a property or to arrange a viewing.
Save your favourite properties
Save properties that interest you for quicker access in the future. Access your saved details from home or from work, or via your mobile or share a log in with your partner and view properties you have both saved simultaneously.
Create your property profile
Set up your property profile to help our advisors better serve your specific requirements.
Tropical three-bedroom villa located in the south of Phuket within a short drive to beautiful Nai Harn Beach where you can find a wide range of restaurants and low-key bars.
The master bedroom has a king sized 4 poster bed, walk in closet and direct pool access. All 3 bedrooms have air-conditioner and en-suite bathroom.
Western style kitchen is fully equipped with an oven, microwave, rice cooker, refrigerator, a stove and utensils.
Infinity edge pool comes with an outdoor Jacuzzi and a large wooden pool terrace. It is a very good place for relaxing and enjoying sunbathing on your holiday in Phuket.
An exclusive space on the top floor consists of living and dining areas plus a long balcony which is normally used for another dining area and sun loungers, allows for wonderful views of surrounding green mountains.
Just a few minutes drive or around 15 minutes walk to nearest charming Nai Harn beach. To find more beaches, shops, activities and eateries, Karon and Kata beaches or the Chalong area are all within 15 minutes car ride away.
Rates are inclusive of 10% service charge and 7% VAT.
Please note: These rates are subject to change. Final rate will be confirmed prior to payment of deposit.
3 Month Contract: THB 140,000 per month.
6 Month Contract: THB 130,000 per month.
12 Month Contract: THB 99,000 per month.
A nice property and well priced, well located and a very secure estate. Would recommend.


text:
This is a beautiful bed for an excellent price. Comparable leather beds at others stores are retailing for 3 times as much. As an added bonus, the assembly was quite simple. My husband put it together in about an hour or less. WE LOVE IT!!
Delivered by freight carrier. See Oversized Item Delivery Policy.
Upon delivery, if you notice any damage or defects, you must note them on the shipping receipt and refuse delivery. Notify Overstock.com immediately in the unlikely event of damage. More details
This item cannot be shipped to Alaska or Hawaii.
More details
This item will be shipped via freight carrier to your home,
excluding rural routes, remote
areas not in close proximity to areas commonly serviced by
freight carriers, islands,
APO/FPO addresses, P.O. Boxes, Alaska and Hawaii. Please
provide your daytime and evening
phone numbers during check out so our carrier can contact you
to schedule delivery. Refer
to our Oversized Item Delivery Policy for additional information.
More details
* For your safety, some orders go through our loss prevention department. If we select your order for this process, we will immediately notify you that there may be up to a 3-day delay on your order.
** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.


text:
Asia Pacific markets are ripe for functional foods development as a response to the increasing prevalence of western diets, says Katrina Diamonon, consumer analyst at market researcher, Datamonitor.
More and more Asian consumers are understanding and investing in their potential to deliver healthy payloads like boosted energy and healthier appearance, but the nascent sector has a lot of educating to do still.
It is also facing threats from opportunistic food makers employing misleading claims with little scientific backing, while taste and flavor perceptions present other challenges.
"When you see things like the prevalence of diabetes increasing we know that these conventionally healthy foods are just not doing the job so consumers are looking elsewhere for foods that will benefit their health," she said.
"So that is why functional foods are a good opportunity for manufacturers."


text:
November Sale
New promotions instore when you talk to one of our friendly sales staff. Visit us, or request a personalised quote online.
Mix & Match
to create your own unique style
- Choose any furniture from the entire collection
- Mix & Match to create your perfect setting
- Receive a quote based on your chosen package
Create your own sanctuary
with the perfect outdoor setting
Every piece in our collection is designed to liven up your outdoor spaces. Browse our lookbook and be inspired.


text:
Best Hamburger in Midwest
- p
- Phil Nov 25, 2002 10:24 AM
Where is it? Thanks for any and all suggestions.
Booches in Columbia Missouri.
Second best- O'Connells Pub in St. Louis, although I always get the roast beef sandwich.
re: Steve
I second, third, fourth and fifth Booche's....the best I've ever had. Not big (bigger is NOT necessarily better), not small, just the perfect balance. "DCE" (double cheese with everything, 2 singles formed into a single patty with a single cheese slice - I don't think they even sell single burgers anymore) served steaming on waxed paper with napkin on top; white American cheese, mustard, ketchup, onions and pickles; also potato chips, Pepsi products, cold beer with or without an accompanying shot. No lettuce, tomato, FFs, other extraneous items. Also good country ham and sausage sandwiches, good bowl of red, daily soup. All walks of life welcome......Enjoy.
Booches Billiard Hall - 110 S. 9th St - 573/874-8772 - Pool hall - M-Sat>~10-0000h
re: SBCochran
Onions, pickles, ketchup, mustard? No lettuce or tomato? Sounds like McDonald's quarter pounder to me.
re: Gordon Elliott
It's the white American cheese that has me turned off...
re: Gordon Elliott
>Onions, pickles, ketchup, mustard? No lettuce or tomato? Sounds like ...<
Sounds like the Midwest :-) I don't think I ever saw lettuce or tomato (or mayo) on a burger until I moved from Missouri to California (a long time ago). And my burgers anywhere I get them are are still with onions, pickles, ketchup, and mustard.
re: SBCochran
Booches - amen
Blimby Burger in Ann Arbor is a close second.
re: simone
I saw that place mentioned on DD+D's and wondered if it was worth the trip from 23. I pass though that area when I take my daughter back to college in Grand Rapids, and thought about stopping in.
re: Kelli2006
A few shots from Booche's
re: SBCochran
Booche's. Get there 11-11:30 or after 1. Love that place. I have been known to plan trips from KC to St Louis to stop there. Ok, almost every time.
In St Louis, Lou Rook's (at Annie Gunn's) burger of the month (whatever it is) or Newstead Tower on Manchester is a little more high brow, but great.
re: JBinStl
Hey JbinSTL were you talking about The Village Bar on Manchester Road out by 270?
re: Steve
I lived in Columbia MO and hated booches - small greasy and with too much bun for meat.
O'connells is number one and Blueberry HIll in St Louis very good also .
I live in St Paul MN now and think the best here is vincents (fancy burger with braised short ribs in the middle. Different concept but great burger.
re: Steve
I have eaten burgers all over the country. I've had Booches...great. I stop there everytime I'm in the area. Meers...funky, very interesting place with a nice BIG burger, but it's not great. Cozy Inn...pretty good, but no cheese available...bummer. Five Guys is indeed the best national chain (other than White Castle, which I consider in a category by itself). A great burger that hasn't been mentioned is found in Colo. Springs ONLY: Conway's Redtop. I haven't been there for awhile, but I've eaten it every time in in the Springs and it is fabulous. They steam Velveeta cheese onto the burger and it absolutely melts in your mouth. Town Topic in KC serves up a great greaser. Also, in St. Louis there is an old joint on Manchester called "Carls" and it serves up a mean greaser in a funky oldtime joint that only seats about a dozen people around the countertop.
re: skreamer
skreamer, Manchester can mean so many things, cross street for Carl's please? I have an idea it's probably not far off K'hwy, but that whole area has been changing so fast in the last 5 years.
re: hill food
Carl's is in Brentwood just west of Brentwood blvd. I believe the seating is closer to 8 than 12. enjoy to rootbeer also
re: rtsholmes
ahhh, thx, so it's near my new favorite Szechuan place.
re: hill food
what Szechuan place would that be? this is off the topic but, have you tried Yen Chings on Brentwood across from the Galleria?
re: rtsholmes
Even though this is a burger thread I wanted to respond. Yen Ching was my fave until I found King Doh, on Manchester, about a mile east of Lindbergh.
The best burger I've ever had was at the Totten Trail, in Totten Trail, North Dakota. It's about halfway between Bismarck and Minot right on the big lake. If you're ever out that way do yourself a favor and eat one.
I would love to go with something in my home state, but truthfully the best burger I ever had was at the Granite City Brewery in Sioux Falls S.D.
In Cincinnati it's Zip's (see link below).
In Indianapolis I'll go with Ralph's Great Divide, a little neighborhood bar downtown on New York Street.
I have to speak up for the southern Midwest here. Best burger I've ever had was at Meers, Oklahoma. A little butt-crack town just north of Lawton, OK. The burgers are huge. Lean, but juicy. Definitely worth the off-road pilgrimage if you're a hefty beef lover.
The Meers Store and Restaurant is a prosperous family restaurant, famous for Meersburger - 7" diameter burgers made exclusively from the Texas Longhorn beef, raised on the family's ranch. The beef is free from antibiotics, pesticides and growth hormones, and is lower in cholesterol than chicken. The Meers Store and Restaurant also has on its menu, steaks, barbecue, salad bar, home-baked bread, and desserts including homemade ice cream.
re: m.toast
the meers burger is the best!!! i can't believe bon apetite magazine had it as 3rd in the usa.. to me, it is numero uno hands down!! best burger ever!!
re: m.toast
I agree with the Meers burger. How can you not like a burger that is described like this?
• Meersburgers are made with 97% lean grass fed Longhorn beef from our own Longhorn herd.
• Our famous burgers are cooked medium well done and are served with mustard, dill pickles, tomatoes, purple onions, and green leaf lettuce. We use American cheese because our burgers are American burgers. We have been fixing them this way since the beginning, for over 50 years and this is the way our cowboys like them. 99% of our customers like them this way so this is why we respectfully call this burger (and your hats off boys) the COWBOY BURGER.
• Some folks like mayo on their burgers instead of mustard but call burgers with this a SISSY BURGER! Other folks like ketchup on their burgers instead of mustard. We call burgers with this a YANKEE BURGER! Cowboys believe ketchup belongs on fries, not beef.
• A few folks out there want all three---mustard, mayo, and ketchup---on their burgers. The poor fools are simply confused.
We don't care how you want your burger fixed. We will fix it any way you want it. We cook your burger to order. Try one with bacon, jalapeno or both. However, if you order something other then a cowboy burger, please be patient; our cooks rarely encounter sissies, Yankees or confused souls.
Some people consider Detroit as Midwest (seems pretty north to me). Gotta go for Miller's Bar on Michigan Ave. just east of Telegraph. It's a whole experience. You don't get a bill, just go to the bartender and he'll ask you what you had. All on the honor system. Hamburgers supreme.
re: Sony Bob
Millers is darn good, but I prefer the Red Coat in Royal Oak. Sidetrack in Ypsi has a fantastic burger, too. In the summer, eat outside and watch the trains go by!
re: coney with everything
I haven't lived in the Detroit area for over ten years, so I was happy to see Red Coat mentioned in this thread. It was the first place that came to my mind when I saw the subject, but I didn't know if they'd still be there. I haven't had a reason to go back (besides the food I miss, which doesn't justify the cost of the trip), but Red Coat is on the short list of places I'll hit if I do get there again.
re: stephanieh
Red Coat is still there, still packed to the gills most nights, still weirdly lit, and still excellent.
re: coney with everything
That makes me very happy! : ) I hope I get back there someday!
re: coney with everything
Heh. Well-put, Coney. "Still weirdly lit" is quite the understatement. I absolutely love Redcoat, but I've never been in any other restaurant wherein it seemed more like a microcosm of Vegas: there's no indication *anywhere* except at the front door of what time of day it is. You...just can't tell, since the lighting is just so stinking weird.
Still a great stinking burger, though, and I'm partial to Brent's bartending.
re: boagman
I agree. Millers if you want a basic hamburger/cheeseburger. Red Coat if you want the works (also the best clam chowder). Millers has burgers, cheeseburgers, friench fries, and onion rings. Your options are burger temperature, onions (not grilled), pickles, ketchup, and mustard. THATS IT!! No lettuce, mayo, or anything else. But the do have the tastiest basic cheeseburger in my opinion. Its so good you don't need special sauces and extra condiments.
re: Sony Bob
I've been to the Rec Coat twice and it was good but not on the same level as Miller's though I have to admit I grew up on them so it has become my standard. There's a great little neighborhood bar on the corner of Inkster Rd. & Cherry Hill called Jon's Goodtime Bar and they do a burger there that's among the best, too.
re: ratitidinenow
Boy, I dunno. Miller's and Redcoat both have just an outstanding, outstanding burger. They are slightly different animals, though: Miller's does tend to have a bare bones approach to theirs, while Redcoat can provide a laundry list of quality toppings for yours, and that only enhances it, IMHO.
It'd be interesting to do a side-by-side comparison between the two just based on the meat and bun alone...I think that they'd be *severely* close in quality and such. That being said, I love them both, and wouldn't turn either down were I given a chance.
re: boagman
I have not had Miller's burger yet, but if you take the condiments off, I would almost guarantee Miller's would win. I found Redcoat to be highly overrated.
When I talk best burger, all I talk about is the best meat on a bun. Redcoat failed on both accounts. The meat was bland and the bun was a supermarket seasme seed. They may have great toppings and a killer special sauce, but I don't count either of those as part of the burger.
re: ratitidinenow
Had a Jonburger at the Goodtime Bar today, ratitidinenow, and have to agree with you. Wonderfully turned out! Deserving of mention when talking about the best!
re: Sony Bob
Mason's in Livonia is pretty darn good too.
re: Sony Bob
Just came back from Miller's Bar. The cheeseburger was very good but the true standout of the meal was the staff -- they were the nicest and most pleasant bar staff I have ever encountered. It was a real treat.
Okay, Okay there are some good hamburger places in STL but if you really want what I consider a great burger go to Rossino's. The place is a bit funky but its the only place to get a really great burger that comes on french bread. The fries are stupendous!
And for all you Hounds that think O'Connel's has a great roast beef sandwich, you haven't had the roast beef that Rose cooks at the Hilltop Inn. Corner of Loughborough & Morganford in South City. As far as I know only served at lunch on Monday's, Wednesday's and Saturday's but by far the best roast beef this side of Mother's. And the ham ain't bad either.
re: M&M
Matt's Bar in South Minneapolis. Just looking at the picture starts the crave.
re: M&M
oh yeah Hilltop Roast Beef. one of my grandmother's favorite sandwiches.
but back to burgers - WHEEL-INN! Sedalia, MO.
also Hibachi Hut in Manhattan, KS used to be good - wasn't impressed after the remodel (they lost the dead trees the side dining room was built around to make room for the ok Tex-Mex-ish place next door) but the food was still good.
re: hill food
Mmmmm. Hibachi Hut! Good memories there. I almost always had the teriayki chicken sandwich there tho. Ofc, we're talking about 16 years ago since I was a regular when I was an undergraduate student at KSU.... but boy it gets the sentimental vote!
re: Firegoat
I left KSU 18+ yrs. back. good place to nurse a hangover.
re: hill food
As a K-Stater I love all things Manhappiness. I haven't had one in ages, but the burgers at Litle Apple Brewery were pretty darn good.
As far as the Wheel Inn, I love the Guber Burger (topped with peanut butter). They closed in September of '07 but...recently I ate at Chefburger in the Power and Light District in KCMO, and they had a Guber Burger. It was delish.
re: amy_rc
Is the Vista Drive In still going in Manhattan? I ate many a Vista burger there
re: Firegoat
I'm not sure about Vista, I haven't been to that side of Manhattan in a few years. One of my roommates lived on Vista (circa 1999). I never tried it.
re: Firegoat
Yes in fact Vista does still exist. I currently go to school at K-State and have definately been there. It's just something you should do before you graduate. It is a little greasy but love the old fashion-ness of the place and how they make them.
re: amy_rc
They reopened the Wheel Inn on Hwy 65, so you still can get your Guber burger !
re: Irishbeer4me
For real they reopened??? I waited for nearly 2 hours on the last Saturday they were open at the original location. If I had known they would reopen I would have just waited for the new location. Oh well, that day I had a great hamburger and it was crazy busy, so I probably won't soon forget the experience.
Tanner's is great. Make mine a Tannabooga - mushrooms and onions, no cheese, always cooked just right, with a huge basket of fries. Go on Wednesday with a friend 2 for $3.50 (that includes the fries!) and a pitcher of Miller Lite for $5.50. College basketball on the big screen. It's great to be alive.
- 4 locations in the KC area, or is it 5 now? 119th, downtown KC- Broadway and 10th?, Lee's Summit off of 291, Blue Springs off of 7 highway - and is there one more in Kansas?
Also love Steakburger in Independence, off of Blue Ridge Cutoff. North of the stadium.
And my H raved about the great burgers at a little bar in Hermann, MO. On the south side of town near the city park/campground. Small, but a good thickness, wrapped in plastic. He said they satisfied his craving.
Thurman's for the homemade style and Max and Erma's for the chain style...either way, bring your appetite.
The char-cheddar burger at Wiener Circle takes the cake. A huge patty topped with grilled onions and Merkt's (style?) cheese spread on a good bun will have grease running down your forearms. Comes with a delicious big pickle spear. If you want to bust your gut, get a bag of home-cut fries topped with the same cheese.
re: Ron Ryser
It's Merkt's cheddar cheese spread. It comes in a tub, and they heat it up and slather it on burgers. It's also great on cheese fries.
re: Ron Ryser
I second the char cheddar burger at Wiener's Circle, 2620 Clark St., Chicago. Excellent natural casing Chicago redhots as well.
re: Fydeaux
Definitely Mickey-Lu's. That old bar with the open fire pit can't be beat.
re: funholidaygirl
Wow! Someone else here knows about them!
My father grew up in Marinette, and my grandfather owned a ladies' ready-to-wear shop there until the 70s. Mickey-Lu's is the first restaurant I remember eating at ever, around the time President Eisenhower started his second term.
re: Fydeaux
Mickey-Lu's BBQ in Marinette, WI is one of the best burgers ever!! Thin flavorful patties, crunchy buns, a slab of butter!!!!! This place is wonderful.
re: misslinnea
My 8 year old nephew from Minneapolis decided he wanted to try his FIRST EVER hamburger at Mickey-Lu's, so this Saturday they drove from Mineapolis, my wife & I drove up from Milwaukee, and my mother & her husband drove over from Door County for this event. It was my first time there since the early 90s, and I am thrilled to say that the burgers lived up to memory in every aspect! Charcoal-grilled burgers on a bakery-made bun with a pat of butter...pure heaven!
And seriously, the place [except for the prices, and even those not by much] has barely changed EVER. The formica table tops, the juke box, the one-cent tootsie rolls...if only they still had orange Ne-Hi!
My nephew gave his burger a thumbs up too.
Two double burgers, a double brat, and a vanilla shake later, we drove back to Milwaukee, full and happy.
So some who dont have a 55-year relationship with one burger place may legitimately argue that Mickey-Lu's is not the greatest hamburger on the face of the planet. But there is 100% certainty in my own mind that there is not better place in the world to eat one.
My choice is Sobleman's in Milwaukee. A perfect balance of tastes and textures. Friendly atmosphere and also serves up a Bloody Mary that qualifies as a salad because of its garnish.
re: Living4fun
a second vote here for Sobleman's burger and Bloody Mary.
re: Living4fun
Well, I'll tell ya...I had occasion to need to go to Lighting Liquidators this afternoon, and since Sobleman's is across the street, I decided to have lunch there. This was one spectacular burger! The Sobleman burger (3 cheeses, jalapenos, a bunch of other stuff) sounded just a little too complicated for the frame of mind I was in, so I just had a bacon cheeseburger, and it was perfection on a bun. The bun was pretty perfect too.
It's way off my beaten path, so I dont think it will become a regular stop, but you can bet that any occasion I have to head to the east side, I'll be there.
Hmm...having lived in both Columbia, Mo., (home of Booche's) and in metro Detroit (about a mile from Miller's), I see that my loyalties are divided. I'm going to wuss out and say that Booche's burgers are better than Miller's, however, Miller's wins for overall burger joint in that you can get fries, onion rings, etc.
re: Kelli2006
I like Backyard Burgers in Tulsa as well. There is also an Oklahoma chain called Goldie's Patio Grill that makes a burger that is hard to beat.
re: Firegoat
Goldie's burgers are seriously delicious. I know part of the reason they're so flavorful is the char-grilling, but there's also some top secret seasoning on them that makes the flavor something I've never been able to duplicate or find anywhere else. The downside to Goldie's, the waitresses aren't usually very nice (and not sassy enough to be forgiven as part of the experience), the buns are sometimes very dry, the restaurants are out-dated looking (even the newer ones) and not in a quaint diner-esque way. I sometimes go back to Goldie's when I'm visiting home, but each time I wish I were eating that burger anywhere else but there. No matter which location I go to (but especially the one on 31st, near Yale).
If anyone knows their secret to their seasoning, I would give you my firstborn.
re: stephanieh
Sorry to resurrect an old post but Goldies makes my favorite cheeseburger ever and i had to chime in. i don't live in Oklahoma so i only get to have it about 1 or 2 times a year. I tried to make a similar one at home and got pretty close. The inlaws had bought us some meat from 'idaho steaks', so i used the burger patties with lowrys season salt and soy sauce, grilled on foreman grill. it was the closest i've ever gotten to a real Goldie's burger. II tried it again later on with cheaper hamburger patties and it was not even close. I suspect they use really good ground beef and at least one of the ingredients i mentioned. Mine were a bit saltier, perhaps omitting the soy sauce would help. For the record i've never had any complaints about the staff or the decor, but im usually too busy stuffing my face to notice.
I love Pete's Hamburgers in Prairie du Chein, Wisconsin. Only open during the summer, but so good.
I would have to say it is either a Hooter at the original Burger King in Mattoon, IL (look it up, it was there before the chain) the same way they have always been or a Crabill's in Urbana, Ohio's double cheese the hometown way, onion, relish and house mustard and Crabills has made the Bon Appeitt and Gourmet lists for best burger in the country -- it is a little dive but the best burgers....
Dotty Dumplings Dowry in Madison Wisconsin. It has even been picked as the best burger in the United States by USA TODAY.
re: amgarrison
Having been to both places, the Juicy Lucy at the Nook is MUCH better than the version at the 5-8. I've never been to Matt's or the Blue Door (the newcomer), so I can't throw those in the mix.
My favorite burgers in MSP are the Juicy Nookie, the Nookie Supreme and the 112 burger.
re: BigE
A few follow up thoughts on this post...
Strictly in terms of Juicy Lucys, my order would be:
1) The Nook
2) Matts
3) Blue Door
4) 5-8
My only gripe with the Nook is the meat quality. I know their daily volume is astronomical, but if these guys took the time to have a local butcher grind meat daily (it could be darn near a full time job, actually), it would be out of this world. The burgers are prepared properly, the toppings, buns and fries are awesome, but the actual meat is just...lacking.
I just thought of another one. The Uptown Bar & Café in Minneapolis. I had a burger there called the Farmer's Glory and it blew my mind. It's a burger patty with bacon, cheese, ham, 1 egg cooked to order, lettuce, and tomatoes. Holy crap...
Uptown Bar & Cafe
3018 Hennepin Ave, Minneapolis, MN 55408
re: amgarrison
Holy crap is right when talking about an egg over easy on a good burger. Neuman's in North Saint Paul makes them and is where I learned about them. They're fairly expensive, so I started going to Mac's right across the street and ording my cheese burgers that way.
Talk about a made-to-order burger! I'd sit at the counter and direct John on how to make my burger and I always got a perfect burger. That man knows (knew? Didn't he sell the place?) how to burger!
re: green56
you can get an egg on the excellent grass-fed burger at strip club in st paul. it's an excellent burger with or without the egg.
If you're in the Dayton, Ohio area during the day, Voltzy's on Kettering in Moraine can't be beat for size, taste or humor. Owner Rick is hilarious. Don't let the fact it's little more than a lunch stand scare you.
If you need to sit down inside to eat, go up to Tipp of the Town in Tipp City, right off I-75, exit 68.
As far as chains go, nothing tops the small chain Kewpee, with Ohio locations in Lima. I believe Wisconsin and Lansing, michigan, have these as well.
re: pikawicca
Nick's is like that place in the bad version of the world in "It's a Wonderful Life." People go there to drink, and get drunk fast. I've never seen anyone go there for the food, of any variety.
re: Chalkie
Thanks a bunch, Chalkie! It's many long years since I went anywhere "to drink, and get drunk fast." When was the last time you were at Nick's? Chef "Raggs" Raggo is a talented chef who produces, among other things, a mean gumbo and a superlative venison burger. Many sober, grown-up people go there for the food.
I haven't perused the entire thread, but if no one has mentioned Thurmans in Columbus, you are missing a world class burger.
re: Tripper
Pinocchio's closed in Racine. I never went there the entire time I lived here and I really never heard anyone recommend it. Looks like I may have missed out. What about the Spot in Kenosha, pretty tasty!
Look through the Columbus threads and everyone will tell you to go eat at the Thurman Cafe, and to try the mighty Thurman Burger. Best burger I've ever had.
re: tomintulsa
Amen. My hubby and I were in Tulsa for a week and a half and ate at Ron's four times. I think he'd have eaten there everyday if I'd have let him. And yes, the Sausage Cheeseburger is the BEST... but no matter what burger you get, you have to get it with chili. For those who haven't been there, I'll describe. They make your delicious burger as you request it, then put it on a plate and ladle the chili OVER the top of the whole burger until it fills the entire plate. They also have hand-cut fries which are really yummy dipped in that extra chili on the plate.
I keep wishing Guy would go to Ron's on DD&D, but since they've closed that old location, I can't really call it a Dive, and it's also not really a Diner. Still, it's seems to fit the character of the show. Maybe I'll submit it and see if he goes.
re: stephanieh
Billie Burke's on Burchett, north St. Louis
re: jberendzen
I've lived in Detroit, Milwaukee and Minneapolis. Here are my best of for those 3 regions:
1) Miller's Bar, Dearborn, MI
2) Solly's Butter Burgers Milwaukee, WI
3) Blimpy Burger Ann Arbor, MI
4) Red Coat Tavern Royal Oak, MI
5) Lions Tap Eden Prairie, MN
also, I just want to let my Twin Citian friends know that Jucy Lucys might be unique, they don't make a great burger. The patties get dried out.
re: g rote
The burger at the Sidetrack in Ypsilanti, MI, was named one of the top 20 in the country by Esquire magazine, so it should have some claim to being the best in the Midwest. These things are totally subjective, I guess, but it's a top-notch burger in a great bar in an old commercial strip by the railroad tracks.
re: tdmort
Gee, I've never tried the sliders there! I'll give 'em a whirl.
re: tdmort
Went last night, and they had a special "gourmet" slider, with blue cheese, that they were thinking of adding to the menu. Really top-notch.
Im from Michigan so----
1.) Shamrock pub (utica by hall road) best ever!!! burger, fries, and a beer for about 5 bucks!
2.) Krazy Jims Blimpie Burger ( do some studying b 4 u go in or youll get yelled at)
3.) Red Coat Tavern
4.) Millers
5.) Travis burgers
There are a number of great burgers in STL. First has to be O'Connell's. Simple and delicious. With swiss cheese and grilled onions and lots of napkins. No frills and far and away the best. Blueberry Hill is great with the soft cheddar and Tuckers is up there also. You can never rule out the burger at Annie Gunn's and for a griddled burger there is the double cheese at Carl's with a large house made root beer. I would eat at any of these, anytime!
BTW, I went to Mizzou and the Booches burger is good, but I don't know that I would put it on the best of list...
Gotta eat!
re: greggold
Actually, I amend my Booche's vote. The best burgers in Columbia were actually at a place called Billiards, on Ninth Street, right next to Booche's. Billiards closed a few months ago. It's been revived in a new location but with the same grill. I contend that the Billiard's burger beats the Booche's burger. Plus you can get fries.
re: rweater
rweater, I amend my Booches vote. I'm moving it back up the leaderboard. I had it for the first time in years this week and it was sooo gggoooooodddd!. Pickles, onion and ketchup. Oh my! I wanted to order an few more but they were backed up before the Mizzou/Iowa State game. I'll definitely be back, soon I hope.
I was thinking about good burgers here in Oklahoma, but totally forgot about some of the best burgers in Kansas --- the cozy burgers from The Cozy Inn in Salina, KS. A tiny 6 stool cafe that cooks the onion burgers right on the grill in front of you. So good you buy them by the sack.
re: napolean
I'm in complete agreement. but I don't think I'd go there at night. Lunchtime, however, it's basically a meeting of the Indianapolis Bar Association.
I like the burgers at Charley & Barney's too (never understood the devotion to their chili though - bleck), but they're totally different. Huge and juicy.
re: sharky1
Booches it is. The perfect stop between Kansas City and St Louis.
re: Insiderman
Has not changed one iota...
re: skyboy
Lola Burger at Lolita in Tremont rocks, go Michael Symon, second fav. is the Burger at the Flying Fig in Ohio City, with third being tough, really liking Bier Market's burger right now
re: fzzychef
I'll second that, the "Hook" is near the docks in Superior. Interesting people, great burgers.
J.W. Grill in Chickasha, Oklahoma, has the best burger anywhere. Fried onions and all the fixings make it the best I've ever eaten. (Their fries are GREAT, too!!) Folger's in Ada, Oklahoma, is second-best, and they have good fries as well. I'm not a fan of the Meers burger.....J.W. puts Meers to shame!
re: educator1953
That's good to know. I'm hoping to go try a meers burger son and haven't had either of those yet.
Des Moines has a small neighborhood grocery store that serve's up a killer burger. Literally, they call all their sandwiches Killers. IMO, they have the best burgers in Des Moines. They probably have the only burger that go from butcher block to the grill.
It is truly a unique experience to eat there. The store has been around forever and it's like walking back in time. The butchers are fun and their food is great!
B & B Grocery Meat & Deli
2001 SE 6th St, Des Moines, IA 50315
The Sidetrack in Depot Town in Ypsilanti, MI, just east of Ann Arbor, has a deservedly-famous burger. Outstanding fries, Great bar. A real, grown-up burger.
re: pikawicca
I'm hearing more and more that FARM, among others, were often the only ones submitted for the contest, so take it for what it's worth.
I would narrow it down to 2 places, given the choice.
O'Connells in St. Louis - I grew up on these burgers and they are absolutely amazing.
Paddy Malones in Jefferson City
After reading these posts, I am going to have to make a stop in Columbia to try Booches though!
Can't choose between the thin, cooked on a flat top, Sobelman's burger and the thicker more gourmet style APV II (au poivre with bacon and blue cheese) burger from Elsa's, both in MKE
This is a fairly ridiculous proposition, as almost everyone is just going to say that the best place in an *entire region composed of many states* is of course in their state and it's the one or two places they have been to that are reputed to be great in that state. Unless many people have been to many states and tried many of these places they couldn't realistically judge the "best in the midwest".
Seriously, I don't see alot of posts that say #1 is in state X, #2 is in state Y, #3 is in state Z, etc. I am in Michigan so of course I would say "The best is Miller's in Dearborn and Sidetrack in Ypsilanti" but I have 0 in-depth knowledge of burgers even in Ohio, let alone Wisconsin, for example. (my off-the-radar burger suggestion in SE Michigan is Haab's in Ypsilanti......they are in the same league as the others I mentioned....)
Now if the intent was simply to gather an enormous listing of many well-regarded burger places in many states, rather than to really determine "the best" of that entire region, then that's another matter, and if so then please forgive my pedantic response. (but the thread probably should have been called "Great Burgers in the Midwest" in that case)
re: RNemes
point taken, it is a sort of apples vs. oranges request. one I can't take too seriously and only in a spirit of fun.
re: RNemes
totally agree with your post RNemes but it still is fun to see all of the faves.
I moved from Detroit to Cleveland 5 years ago and am still searching for a hamburger that even comes close to Millers in Dearborn. By far and away the best burger i have ever had!!
AppleRum Burger at the Alchemy Cafe in Madison, WI (get the wasabi green beans as a side yummm !!)
Check out Smittys' Bar in STL county on Clayton Road. The Bacon Cheddar Spread is calorie overload on a plate, but incredible! A gristled grill cooks the 1/2lb burger to PERFECTION. Top it with cheddar spread, onions, pickles, and bacon to add to the heart attack. This burger is next to the best in STL. I agree Booche's makes tasty burgers, but Smitty's gives them a run for the money.
Phil Novara
re: Phil Novara
I guess I need to get to this place. I am maybe ten minutes away. I have heard their Fried CHicken on Wednesday is really good.
Have you had that?
From STL but went to Milwaukee & had a great burger @ Kopp's! Awesome..... Didn't care for the chocolate shake though....
re: Teague
I strongly second Westport Flea Market. I've lived in Michigan most my life and always thought Millers (Dearborn, MI) to be the best. Moved to KC for a year and regularly ate at the Flea Market (as much as my arteries would permit). Came back and had a Miller's burger... it was a sad day. Miller's burger is very good, but the beef is not nearly as good as what the Flea Market serves up. Now that I'm in Ann Arbor again, I've found the places serving Knight's meat to be the best around (though I haven't actually been to Knight's restaurant). Surprisingly, the place that I find handles the meat with the most finesse and confidence is Cubs AC (attached to the bowling alley). I find it to be better than Casey's in Ann Arbor (overly packed and too many distractive flavors in the burger) and Sidetrack in Ypsilanti (too loosely packed and doesn't have the same beefy flavor), though these are both good burgers worth checking out. Keep in mind, my reviews are of hamburgers, not cheeseburgers with a dozen toppings. Similarly, if I want a good steak, I'll go to a steak house, if I want an interesting steak, I'll go to J Alexander's and get a marinated steak covered in garlic, mushrooms, and cheese. Not that there is anything wrong with Blimpy Burger (in fact it is really good... especially the sides) but it should be in a different category.
the best burger in all of ohio is at the kewpee diner in downtown lima:
it's of the popular cali in-n-out burger type style.
also, atmosphere at kewpee is a definate bonus.
heck, whatever you think of them anything that inspired wendy's has to be epic.
as they say in the michelin guide, worth the detour!
This place got listed in the new Savuer Mag as one of the top ten destination burger spots in the country.
Anyone been?
<<The Wheel Inn
Sedalia, Missouri
A hamburger drizzled with melted peanut butter sounds like a postmodern experiment in American cookery, but over the past 50 years the Wheel Inn has become famous for its delicious "guberburgers," created on a whim by the restaurant's founder, Lyman Keiper. Slathered with Skippy and dressed with lettuce, tomato, and mayonnaise, guberburgers are the best when paired with the restaurant's signature drink, chocolate Pepsi (Hershey's syrup and cola over ice).
(660/826-5177; 2103 South Limit Avenue, 65301)
re: FriendOfTheDevil
I've had it and love it and sometimes make it at home.
Thin patty of ground round cooked quickly so it browns. I use the crunchy skippy or real valencia peanut butter and a shaving of onion on a regular bun.
If you are ever in NE Iowa try the Gunder Burger at the Irish Shanty-home made buns.
Also try an Onion Burger at Johnnie's Grill in El Reno,Oklahoma.
Take a trip thru Michigan for burgers.
1. Redamaks-New Buffalo
2. North Shore Inn-Benton Harbor
3. Mammina's-Benton Harbor
4. Goog's- Holland
5. B.C. Burger-Battle Creek
6. Roxy's-Jackson
7. Schlenker's-Jackson
8. Side Track-Ypsilanti
9. Crazy Jim's Blimpie Burger-Ann Arbor
10. Miller's-Dearborn
11. Redcoat-Birmingham
12. Choo Choo's-Grand Rapids
13. Corner Bar-Kalamazoo
14. Sleder's-Traverse City
re: Tguide
Number 11 Redcoat is, in fact, in Royal Oak, not Birmingham. Birmingham is north of Royal Oak.
re: boagman
Redcoat is also now in West Bloomfield at the former Zinc's location on Orchard Lake. Technically, Zinc was a higher end Redcoat that had the same great hamburgers. I guess they felt the name change was in order.
re: Fibber McGee
Spelling errors if you're GPSing these: Sidetrack, Krazy Jim's Blimpyburger. Both good places for a hamburger!
re: Tguide
This is a great list. Thank you very much. The best burger I have had is at Gars Bar in Marine City, MI. It is called the Gar Burger. It is simply the best.
re: Cambridgeater
duck fat fries....
</Homer slobber>
There are many places but Im going to highlight a chain burger joint; Culvers. Burgers are the best and way better than Wendys, McD's, Burger K, etc...
AJ Bomber's (Milwaukee, WI)
Nitty Gritty (Madison, WI) It must have been the "gritty sauce" though!
Kopp's (Milwaukee, WI) (with fried onions and extra pickles)
New contender identified:
Eastgate Pub, Gratiot Avenue south of I-696, in Roseville, MI.
A fire-grilled, half-pound burger that matches up well with Miller's or Red Coat Tavern. I kid you not!
re: foodguy3
What is the best burger in Indy? You don't mention a specific restaurant.
re: Indy_Foodie
For a chain, my vote would be 5 Guys.
re: jmw497
I hope you're joking.
re: stephanieh
No, I'm not joking; and BTW, anybody that puts ketsup on beef is a barbarian.
Sparky's in Eureka Springs Arkansas - Friggin' awesome, juice runs down your arm, burger.
It's the big thick burger, not the skinny-crispy kind, which I personally do not like. If you jazz it up with any of their assortments of cheeses, bacon, shrooms etc. this burger can get too big to bite. But you will keep going as it's the best dammn burger you've ever had. All the ingredients are the finest - no processed plastic ingredients here. Real flavor.
I live an hour and 1/2 north of Eureka, in Missouri and I dream about those burgers. I really wish that place would franchise out!
Their motto at Sparky's is: S.U.A.E. (Shut Up And Eat).
When you visit Green Bay, WI the burger you will hear about most is the Kroll's burger. They are located either on the East side in an old retro building, or on the West side right across the street from Lambeau Field. These burgers are very good, however I have found a burger that I like just a tad better. The Drift Inn, located on Ashland Ave. right down the road from Krolls. Very cheap prices, flavorful meat, good toasted bun, slab of butter! YUM. Great chili (better than Krolls) huge portions of cheese curds or fries. They don't do curds before 2PM, not sure why, just what they do. Always a busy place. Try it, you'll like it.
re: rtsholmes
If you are in northern ark. or southwest mo. you will want to visit WF Cody's in Springfield Missouri. This place has ONE POUND burgers! and they are good! They will easily feed two people and the fries are just as good. They actally retain some of the beef fat and cook the fries in it. This place is a bar and not a place you want to take the inlaws unless they are really hip.
For a slider, if you should find yourself in Fort Wayne Indiana, run, don't walk, to Powers on Harrison.
Powers makes griddle-fried sliders (small and thing burgers on small buns) with what appears to be 3x the beef-weight in onions, these things are my favorites. I can't enjoy a White Castle (steamed) because I grew up on Powers (grilled-fried).
The Last Chance Saloon in Sweet Springs, MO has burgers that will rival Town Topic. It is located in the downtown area of Sweet Springs, which is about 3/4 mile off of I-70.
It's not a hamburger but the best tenderloin in the entire midwest is at Palmers Deli in Ankeny,Iowa.....awesome!!


text:
Becoming a Member
From Ace Monster Toys Wiki
Step 1
Come hang out with us. Get to know us, the tools we have and the things we make with them. If you like what you see and it suits your style, stay and help us build up the space.
Step 2
If you've decided joining us in our quest for crazy contraptions, make it known. Officers should be around at our big meetings and they can answer your questions and guide you to becoming a member :)
Actually becoming a member
- Sign up for an account on acemonstertoys.org
- Arrange for payment of membership dues
- Fill out Liability Waiver
- Fill out Membership Agreement
- Fill out Emergency Contact form
- Scan all signed forms and submit them to email@example.com
- Put forms in the 'File Server'
- Get a board member or officer to give you your RFID key and activate it
- New keys will not be turned on until all the above have been recorded.
- You are now a "provisional member", with access to the space, including an RFID key so you can work/play whenever you want.
- At our next quarterly meeting (every three months), we vote provisional members in as full members.
Categories: Legal | Membership | Policy


text: It's time to talk turkey with resident gourmet Tom Fitzmorris from The Food Show on 3WL (weekdays noon-3PM on 1350 AM). "The first thing you need to know is if it's defrosted. If it's not thawed on Thanksgiving morning, it's hopeless. You have a major problem. Put that back in the freezer and save it for Christmas." Fitzmorris says there are a lot of restaurants serving Thanksgiving meals today. He says many more restaurants are open as eating out on Thanksgiving has become much more popular. "It has become a much busier day than it once was. It used to be that only losers went out on Thanksgiving, and that is no longer true." Click here for Tom's restaurant list for Thanksgiving. He says the best way for those who don't cook turkey often is to use a turkey roasting bag sold at most grocery stores. (Most local grocery stores are open today, but will be closing early.) "They actually work and all you have to do is follow the directions on the back of the package. It'll give you a nice, moist, perfectly done turkey. And it will do so in less than time than any other way I can think of, short of frying it." But he's not a fan of frying turkeys. "I don't think it's a particularly good way of doing the turkey. It does have the advantage of getting it done very, very quickly. And if you're doing a bunch of turkeys for people in the neighborhood or for friends, yeah, then it makes sense. But to fry one turkey in what will amount to about $50 in oil just doesn't make a lot of sense at all."


text:
Yippee, our prayers have been answered! The FROW at Milan Fashion Week drew in a cluster of our favourite glitterati this weekend, providing a much-needed dollop of glamour. So although Carine Roitfeld and Anna Dello Russo remained firmly in place, the fashion editors were joined by shimmering starlets including Kylie, Megan Fox and new-kid-on-the-block, Willow Smith. Here's what they wore...
Everyone's favourite pop princess, Kylie Minogue took a trip backstage after the Emilio Pucci show to see her longtime pal, and the label's designer Peter Dundas, wearing this glitzy sequinned minidress from the A/W '10 collection, which she teamed with dainty gold heels. Jada Pinkett Smith joined her there in another Pucci outfit and was quite simply a vision in red, complete with a snakeskin jacket dripping with tassels and matching suede trousers.
But there's no escaping La Roitfeld and Mme. Dello Russo. The pair ensured they stood out among the fash pack in an eye-catching combination of lime green features, more shiny snakeskin and lashings of leg. What a double act they make, eh?
Kylie went for a quick change in order to bring a ray of sunshine to Dolce & Gabbana's all-white extravaganza, and doesn't she look like a gorgeous spring chick in this yellow lace number from the design duo? Meanwhile, over at Versace, January Jones packed a powerful punch with a geometric-cut fringed frock from Donatella, topped off by a bold slick of red lippy and ginormous high-volume hair do. Classic!
And over at Emporio Armani there was foxyness a-plenty on Giorgio's FROW...
Yep, as the current face (and voluptuous body) of the brand, Megan Fox was classiness personified when arriving in a monochromatic ensemble made up of a sleek blazer over a black mini-skirt, with just a smidge of her signature naughtiness thanks to those leopard print Louboutins. Our very own Amber le Bon took a VIP place alongside Megs and looked like her perfect counterpart, with just a pair of tight leather trousers setting her apart from the A-list actress.
And we conclude with MFW's obession du jour: Willow Smith. The hair-whipping daughter of Will and Jada has been causing quite the frenzy over in Milano, rocking up at the Armani, Dolce & Gabbana and Salvatore Ferragamo shows in an array of wonderfully punky and fiercely androgynous outfits. Oh, how we love to watch a fashion icon in the making... And yep, she's NINE YEARS OLD! If you're not a Willow fan, you soon will be when you check her adorableness in action on Grazia TV - check it out here sharpish!
- Jessica Vince


text:
GreatSchools Rating
Teacher quality
Principal leadership
Parent involvement
Broadmoor is a terrible school run by terrible administrators. Their do-nothing policy has only made the kids realize that they can literally do anything they want without fear of repercussion. I would never send my child back and would not recommend anyone who loves their child to send them to Broadmoor.
Great school!!! Broadmoor is the place to be, They thave the best teachers by far than other any middle school in caddo, Parents make the right chice send your childto BMLS.
My daughter has really developed into an independent, educated, and talented 8th grader here. I enjoy the close relationships I have formed with all of her teachers as well as other staff. They really know each child individually. There isn't anything the teachers won't do to make sure your child succeeds. Just take a look at their test scores! Awesome choice if you're looking for a great middle school where our child can be more than just a face.
I think that BMLS is a fantastic school with amazing teachers that not only teach and help the students learn a lot, but also connect with the students personally! I highly recommend that you send your child to this school because your child will learn plenty of useful things!
The 8th grade teachers are amazing at preparing my child for LEAP and for high school! I have never seen such intensity and confidence in my child. They ALL know their content, and they ALL will do anything to help my daughter succeed!
Sure, Broadmoor needs a remodeling, but it's not like money grows on trees. Have you ever heard that saying, if you work for something you will succeed. That is why we are trying our hardest to improve our campus. That is why I believe Broadmoor is the right way to go, at first when I attended Broadmoor i wasn't so certain I would miss this school one bit. Now, I think it improved so much. Many great teachers making us go above and beyond. You learn so much from Broadmoor, I highly think we don't deserve a 3 out of 10. I feel like we can do so much better.
GROWING, IMPROVING, GETTING NOTICED!! Get on board and be a part of it! We are getting positive media attention, State Senators and other "big wigs" are coming to our campus to see how we are doing it! We are now an option instead of a have-to school! Come see what we are all about!
My daughter began her school career with an enthusiastic attitude but it quickly soured and she turned into one of those children bored with the entire institution of structured learning and only participated as a means of spending time with her friends. Since she began attending Broadmoor Middle Lab, she has bounced out of bed every morning and is ready to go on time instead of me having to give her warnings as to how much time we have remaining before we have to be out the door. She raves about the teaching styles each of her new instructors use and about what new things she is learning every day. She can't wait to participate in classroom activities or even after school activities (she is currently trying out for the softball team), she wants to be a part of this school in every way possible because this school seems to be giving her the educational nourishment she has been seeking all of these years. As a parent, I feel terrible for not seeking out such a place for her sooner but I cannot express my excitement and sense of pride at seeing her so happy and engaged. For my daughter, this school seems to be an absolutely perfect fit!
Based on my experiences at Broadmoor, I can say that this is one of the most horrendous schools in the parish, let alone the state. When you look at the school itself, you can tell that it's old, filthy, and used up. It has this unpleasant, morose atmosphere. As for discipline, it's absent. They say that there are twelve fights reported, but there's more than that. Sometimes there are five fights a week. It's like pulling teeth to get the disciplinarian to handle a student. Even then, they do very little to keep the school safe or enforce any sort of rules. I'll say this: there are some good teachers at Broadmoor. However, they are squandering their talents at that school. Most teachers are just there to collect a paycheck and enjoy benefits. The quality of education is poor. I haven't learned anything about geology in my Earth Science class; we've only covered two units in three grading periods. The students are uninterested in learning and bettering themselves. They are incredibly hostile and confrontational for no reason. I'd never recommend anyone's child to come to Broadmoor, because that would be doing a disservice to that child.
This school is great because it allow the students to excel hands on academically. they don't give a lot of homework, though. Which could be a good thing if you're able to help your child in areas of weakness via contact with teachers when there is a potential problem.
This school is true to life and prepares your child not only to the best of his or her ability, but also for the real world they are about to face. This school does not sugar-coat reality, or deny it, it teaches their students to rise above it.
This school is a mess. The principal does absolutely nothing. If they would stop being jellybacks and start putiing some discipline in this school, it would at least be 1% better. I just know in my mind that this school will be going no where anytime soon. Its not as bad as i hear js clark is, but it sure is up there.
Broadmoor middle lab is a great school, where learning is the most important value. The school is a NASA school , with that being said , they are looking to the future by having the students learn more with computers. My child loves this school. Please give to them as they can always use some updates for the computers.
i attended BMLS about three years ago my experience there was iffy but all in all it was good.the teachers are the best that there are but its up to the students to learn something.i loved BMLS and gave up a spot to attend the best middle school in the state but chose not to.
This is a wonderful school .I love this school all of the teachers here are so nice to me,ooo yea dont even get me started on the princable the princable is so nice you or your child should go to broadmoor and check it out it is a awsome school
There are teachers at this school who are around just for the paycheck. Maybe if the students' needs and interest would be put first this school would have a better learning environment.
This school is the worst school in shreveport. There are only a few good teachers and nobody listens to the principal. The school its self looks like dirt and it is a bad place for the students to learn. Im a student there and a place like that is unsatisfactory
This school is in desperate need of a make over. The air/heating unit is in need of repairs. If the kids have to look at this everyday going in and out of school, it also makes them feel run down and unworthy.
Community ratings and reviews do not represent the views of GreatSchools nor does GreatSchools check their accuracy or verify the reviewers' identities. Use your discretion when evaluating these reviews.
The Community Rating is the school's average rating from its community members (e.g., parents, students, and school staff). The highest possible rating is five stars; the lowest is one star.
441 Atlantic Street
Shreveport, LA 71105
Phone: (318) 861-2403
To start a new list, click OK. Otherwise click Cancel.
Thank you! You will begin to receive newsletters from us shortly.
Great work! Only one more step. Now we just need you to verify your email address. Please click on the link in the email we just sent you to complete your registration.
Great work! Only one more step. Now we just need you to verify your email address. Please click on the link in the email we just sent you to submit your review.
Please click on the link in the verification email we just sent you to complete your change of email address.
Whoops! It looks like we still need to verify your email. To do so, please click on the link in the email we sent you. Can't find the e-mail? Click the button below and we'll send you a new one.
Thanks for registering. Welcome to GreatSchools, the largest online community committed to improving educational outcomes through parental involvement.
Thanks for verifying your updated email address.
Oops! You haven't verified your email address yet. To do so, please click on the link in the email we sent you. Can't find the email? Click the button below to receive a new one.
Oops! That email verification link has expired. Please click the button below to receive a new one.
Create an account to submit your answers.
Sign in with an existing GreatSchools account or using Facebook:
Your review has been posted to GreatSchools.
Share with friends! Post your opinion of Broadmoor Middle Laboratory School on Facebook.
Welcome to GreatSchools!
For principals and school officials, we offer a special Enhanced School Profile (ESP) which allows you to update and add information about your school, as well as respond to reviews. If you are a school official, click Continue to start.
Please note that it can take up to 48 hours for your comment to be posted to our site. While you're here, we'd like to invite you to fill out a survey on your school's programs, activities, and extracurriculars. It only takes a few minutes and will help parents get a full picture of your school.
Continue to compare the schools you have already selected or Edit schools to change your selection.
Get started now! You have successfully registered and can now start updating your Official School Profile. The information you provide is extremely valuable in helping parents and students learn more about your school, so thanks for taking the time!
Thank you for registering as a school leader. We just need to verify your email address. We've sent you an email - please click on the link in that message to get started editing your school's information!
Thanks! We just sent you an email – please click on the link in the email to post your answers.
Get timely updates for Broadmoor Middle Laboratory School, including performance data and recently posted user reviews.


text:
Forgot Password? | Not a User? Sign up
Your browser does not support iframes.
A Bedford County Sheriff's Office deputy shot and killed a suspect in a home invasion that occurred last Tuesday night, July 29.
At 8:03 p.m. Tuesday night, Bedford County 911 dispatchers received a call from 1554 Stewartsville Road, Moneta. The caller reported that she was home alone and was in the shower, when a male broke into her home.
Conservation police officers with the Department of Game and Inland Fisheries (DGIF) are searching Smith Mountain Lake for Ronald Lemons, 73, of Vinton, who remained missing Tuesday morning after a Thursday night boat collision.
According to Lt. Chris Thomas, of DGIF, Henry Brown, 64, Donald Schlosser, 64, and a 17-year-old male, all of Greensboro, North Carolina, were aboard a 37-foot Chris Craft cabin cruiser trolling for stripers when their boat was struck by a 21-foot Trident bass boat with Lemons and James McCulloch III aboard.
Kevin Colgan, charged with trying to hire a hit man to murder his wife, is still in jail where he has been since he was arrested on June 19.
According to Commonwealth's Attorney Randy Krantz, Colgan was originally denied bail by Juvenile and Domestic Relations Court Judge Louis Harrison. He appealed that decision to Bedford County Circuit Court where Judge James Updike denied him bail last week.
Michael Anthony Smith pleaded guilty, last week, to charges stemming from the death of his 2-year-old son this past winter. The boy's mother, Shana Witt, has been charged with smothering the boy with a stuffed toy.
According to Commonwealth's Attorney Randy Krantz, an investigation indicated that the couple delayed calling emergency services for up to two hours while they got rid of evidence of a meth lab operating in the house.
An old graveyard on U. S. 460, just east of the Applebee's restaurant, was the subject of a court hearing in Bedford County Circuit Court Monday morning.
Looking for a walk down memory lane? Retro on Depot might be just the place for you.
For more than 30 years, adults, youth and children from all over Virginia have been converging on Eagle Eyrie Baptist Conference Center, between Big Island and Coleman Falls.
It's a bit early in the year for football.
But, it's not too early for football-like scores.
Such was the case this past Sunday afternoon, when Big Island Post 217 fell to Lynchburg's Post 16 to the tune of 21-16.
21-16? That's a robust score when you're building it with touchdowns and the like. But, in baseball? Oy!
At 8:03 p.m. Tuesday night, Bedford County 911 dispatchers received a call from 1554 Stewartsville Road, Moneta. The caller reported that she was home alone and was in the shower, when a male broke into her home. He grabbed her and pulled her out of the shower while holding a hand gun to her head. He demanded she give him her car keys. When she did not, he tried hot wire her vehicle. When his efforts to start the car failed he left the victims home riding what she described as a moped and traveled west on Stewartsville Road.
Copyright © 2014
The Bedford Bulletin is your source for local news, sports, events, and information in Bedford County and Bedford, VA and the surrounding area.


text:
404 error, couldn't find the content you were looking for.
404 error, couldn't find the content you were looking for.
Please check out other posts:
Before Joyce McGill washes her dishes every day, she places a blue roast pan underneath the leaky sink. And it's not just the sink. The ceiling leaks, too. In this three-story
The federal poverty level for one person is $11,670. For a family of two, it's $15,730. For a family of four, it's $23,850. Take away food, housing and other basic costs
For the hundreds of thousands toiling low-income jobs in South Florida, hiring an attorney is about as realistic as buying a Bentley. But that doesn't mean poor Miamians don't end up
Invite a friend, and while you're at it, invite 9 more! Dear GSCBWLA members,We are excited to kick off the Jazz Night series, but need YOUR help. Each of us is connected
An evening of music with Paul Posnak, renowned professor of music at the Frost School of Music University of Miami.


text:
Definitive Technology is kicking off this year's CEDIA Expo right—with four new speaker products. All week long, the company will be showing off the newly announced Mythos ST-L SuperTower, the SoloCinema Studio, the Incline, and the Cube.
As a redesign of the Mythos ST, the new Mythos ST-L SuperTower is a floorstanding speaker that provides complete sound in a slick package. It features three new patent-pending speaker technologies, as well as integrated subwoofers. No separate subwoofer is needed! Available in black or limited-edition graphite silver, the Mythos ST-L will come packing its own remote control and an MSRP of $2,499 each.
For something slightly smaller, the SoloCinema Studio is Definitive's latest soundbar. Following in the footsteps of the SoloCinema XTR, the SoloCinema Studio has Dolby Digital and DTS processing, five discrete channels, and 120 watts of power. To complete the package, the SoloCinema Studio comes with a 200-watt wireless subwoofer. Other features include Bluetooth and Near Field Communication (NFC) support, three HDMI inputs, and an MSRP of $1,119.
The Incline is actually a pair of compact, self-powered loudspeakers designed to fit neatly on your desktop. This is Definitive's first official option for computer use. The Incline has a backward-tile design, four drivers, and a Digital Signal Processor (DSP). To help create a wider soundfield, the set also uses bipolar technology to radiate sound in an omni-directional pattern. The Incline will ship as a set, with a price of $399.
Last in the new lineup is the Cube Bluetooth audio system, which offers playback via AC power or a battery for one-the-go use. As you probably guessed by the product name, this speaker delivers sound via wireless Bluetooth streaming. NFC support also provides an easy connection to any compatible portable. Like the Incline, this compact option is also listed with an MSRP of $399.
"CEDIA Expo is the perfect platform for our brand to launch a new generation of high-quality speakers, soundbars and systems for technology and audio aficionados everywhere," said Michael DiTullo, Definitive Technology's chief design officer. "Our team spent several months researching, engineering and testing each speaker to solve a variety of audio needs. What resulted was a new line of products that deliver a thoughtfully engineered design for users who appreciate a modern aesthetic to complement their home and superior sound for an enjoyable listening experience."
All four of Definitive's new products will start shipping in October 2013.
Also Check Out:
Things We Hope to See at CEDIA Expo
Wireless Audio System Basics
Soundbars: Feature Options and Installation Issues
Check out our recommendations for the season's best new TVs for home theater, living room or anywhere.
Home automation system helps wounded war veteran live more comfortably.
Check out our recommendations for the season's best new TVs for home theater, living room or anywhere.


text:
Today, he decided that he liked them too, giving them a verbal commitment and making him the third member of their 2014 class.
"The reason I decided so soon was, I wanted to decide before my senior season. Along with that, I loved the coaching staff, the people around campus, and all the facilities. The campus is nice and everywhere we went all had nice facilities, so it came down to people, the education I was going to get, and it being a great opportunity I couldn't pass up."
The other part of that opportunity is under center, where Bertke says bodies are needed.
"Depth is a little bit low right now. They only three or four guys and they're all upperclassmen. They told me they would take two quarterbacks in my year and I'm assuming they're going to redshirt one. They never told me for sure, but they said the would take two in my class and they didn't talk about playing time or which they'd redshirt."
That is not on Bertke's mind too much right now. He's more concerned with preparing for his senior season and living in the moment, a moment in which he became a BCS level college football player/
"It's very overwhelming right now. I'm so excited. They were excited about me and to finally decide and have it done and know that special place with special people, it's an overwhelming feeling."
As a junior, Bertke lead his team to a state title. In the championship game, he went 17 for 23 with 166 yards through the air and rushed for 121 yards.


text:
Smart Water has just gotten cooler with Idris Elba
September 7, 2011 by AVReporter · Leave a Comment
Smart Water has just gotten cooler with suave and sexy new face, Idris Elba. The Ghanaian Brit Actor is featured in print Ads for the water brand which is owned by Coca Cola, looking dapper as ever. The Ads will run in GQ, Essence and Men's Journal Magazines.
The fall campaign ads were shot earlier this summer by noted fashion photographer Norman Jean Ray and feature Elba in different scenes incorporating Smart Water into his daily lifestyle.
Idris takes over from Jennifer Aniston as the face of the water brand which is enhanced with electrolytes. The stunning Hollywood actress showed off her enviably athletic frame in last year's adverts.


text:
At least when it comes to the chic color in cardigans worn by three of Redbook's chicest staffers, at any rate. Samantha, Stacy, and Cristina all showed up wearing one yesterday, looking fresh a bunch of sunflowers (even though it was 90 degrees and hideously humid yesterday, my reason for passing up the cardigan. I wore a blue cotton sundress in honor of yesterday's Giants kickoff day instead), as you can see for yourself:
Here's some shopping info, if you're feeling like you need one of your own: Sammy's is Simply Vera for Kohl's, and both Stacy's and Cristina's are from J.Crew, aka Yellow Cardigan Central. Happy shopping!
Audrey Slater is the fashion director of REDBOOK, where she's been since November 2003. She has styled dozens of celebrities and countless real women of every age and shape. Read More ...
What do you want? Fun, affordable fashion. Where do you get it? Right here. And our obsession with bringing you the latest looks doesn't stop there. On this blog, you'll find no-fail fashion formulas, celeb style for a steal, beauty product reviews, inside scoop about exciting collaborations, our editors' of-the-moment obsessions, and more.Subscribe via RSS
No thanks, continue without linking accounts.Continue
Your information has been saved and an account has been created for you giving you full access to everything redbook.com and Hearst Digital Media Network have to offer. To change your username and/or password or complete your profile, click here.Continue
You now have full access to everything Redbook and Hearst Digital Media Network have to offer. To change your settings or profile, click here.Continue


text:
Pulitzer Prize nominee Willis Barnstones great workactually, there should be capitals on both of thoseis last years Restored New Testament, in which the esteemed translator and poet unknots the Biblical text into something closer to both its probable original form and its probable original poetry. He revived the Jewish proper names, included the Gnostic gospels of Tomas, Yehuda and Miryamno surprise based on his previous Gnostic scholarshipand adjusted Jesus words (as well as Revelation and the Letters of Paul) into blank verse, explaining to one writer that he was simply trying to clarify the Bibles origin as oral tradition. Its poetry locked in prose, he told the San Francisco Chronicle. This book is revolutionary in that it seeks to restore.
Mon., March 8, 7 p.m., 2010


text:
The tour leaves from Tango Mar at 8:00am. At 8:45am you will get to Montezuma Village, then our driver will lead you to the first of 11 platforms, nine cables, for you to experience a unforgettable adventure, take a look at the unique wildlife & birds up in the trees. There is a so much nature to see and enjoy, and a great adventure, also!.
The tour includes transportation and the canopy fee.
Sun lotion, your camera and some money for personal needs.
Transportation and park fee.
Departure time: 8:00 am
Back around 12:00 noon


text:
Infused Oils....DANGER! Will Robinson!
- alkapal Oct 18, 2007 03:11 PM
OK Hounds, just think of the robot warning Will about the DANGER in Lost in Space**.
I am concerned that I have no robot to warn me about making infused oils.
Please tell me your food science, tips, techniques for infusing oils with:
1. garlic
2. basil
3. any leafy herb
4. seeds like cumin, fenugreek, cardamom
5. woody herbs like rosemary
6. your favorite
Best type of oil to use? Strain or not strain? Fridge or no fridge? Sterilize bottle or no (OK even I know that one).
A couple of other threads on infused oils seemed to peter out with unanswered queries.
Thanks! (no evil Dr. Smith need apply)
** For all you Gen-X'ers:
I think you need to avoid moisture, which could lead to spoilage - don't squeeze your garlic, in other words, but put peeled cloves in whole and let the oil dissolve the volatile flavors. Any dried or woody herb is a good candidate, and again don't crush any green leaves. The only infused oil I make regularly is chile oil, using olive oil (any, really) as the base. I tend to flounder around and try different combinations - crushed dried red peppers, chipotles, pasillas, arbol. I have a bag of dried pepper strands, like pepper hair, I got from Surfas in Culver City, and I chop and pound some of those. I put everything into a pint jar - just washed well and dried, really - and top up the oil and close it, and put it in a cool, dark corner of the kitchen counter. Then, every day or so, I turn it over, give it a good shake, and after a week start using the oil, replenishing as I go, until the flavor starts going flat.
People have been doing this since long before either sterilization or refrigeration. Oil is a pretty good preservative, again as long as you keep loose moisture out. If I had any kind of fruit or high-moisture vegetable in there, I would certainly refrigerate it.
re: Will Owen
CAREFUL many years ago before I knew better I made decorative oil boyttles for the window sill of my restautrant with whole garlic. After just a few days they exploded. THank God it was Tuesday , ( we were closed tues)
I would give your technique a once over
Anything that comes from the ground (garlic!) left in oil has a potential risk for botulism. You should boil the garlic in the oil for a minute before doing whatever you do with it. Also acidify the mix if you can and store it in the frig for safety. Never store it at room temp, as room temp combined with zero oxygen is exactly what botulism wants.
Any other infusions that you make should definitely be refrigerated.
re: NeNePie
My understanding is that for infused garlic oil one must acidulate the garlic -- boil it in vinegar for a few minutes. Pierce each clove several times with the point of a knife to allow the vinegar to get into the inside of the clove. But don't take my word for it -- do some careful research on making infused oils, preferably from a scientific/food chemistry source.
re: maria lorraine
well hounds, i guess i should have just done a google search in the first place:
Thank you, WIll Owen, NeNePie, and maria lorraine!
re: alkapal
Alton Brown, the host of "Good Eats," on the Food Network, did a show (or a part of a show--I can't remember which) on infusing oils. He was quite enthusiastic about it, with one exception: garlic. He recommended just buying commercial oil infused with garlic because he said that homemade garlic infused oil was notorious to containing botulism. There was no explanation given as to why garlic was so much more dangerous than other spices, herbs, etc. It was just a throwaway comment, before he proceeded to show the viewers how to infuse oil. So NeNePie's October 19, 2007 comment seems reasonable.
re: gfr1111
Anything fresh that has come into contact with soil is a potential botulism threat in an anerobic environment like oil.
My guess is that since garlic grows in the soil itself it's a more likely issue.
re: NeNePie
I have been advised this (by Nancy Oakes) about root vegetables of any kind, use them for the vinegar not the oil.
A book that you might want to take a look at down the line is Essential Flavors by Leslie Brenner and Katharine Kinsolving. It gives lots of ideas for infused oils and vinegars, and then recipes for using them. For the infused oils, it includes recipes for making oil with thyme, basil, mint, tarragon, rosemary, chives, orange, pink peppercorns, lemon, curry, cumin, ginger, shallots and roasted garlic.
It does include the roasted garlic. I wonder if they get around the botulism possibility by roasting the garlic first.
The book is probably out of print but used copies should be easy to track down.
re: karykat
Thanks for the tip, alibris has several.
A friend gave me two large bottles of olive oil for Christmas. I immediately put them in the fridge because I was not going to get to them for awhile and I did not want the oil to go rancid. One is infused with garlic and the other with rosemary. I learned a few weeks back that leaving garlic in olive oil can be very dangerous so I am afraid to use either of these oils now and yet I have resisted dumping them both out.
I understand the olive oil containing the garlic may contain botchulism. Is there any way to test for this? Can I do anything to make this a safe oil again? Is the roesmary oil also growing botchulism or soemthing else harmful?
I know I should just toss them both, but she bought very expensive oil and I would really like to use it if it's at all possible to ensure its safety.
re: CherylS
Botulin toxin is the problem, so there is no way you can make contaminated oils safe again. As to the ones you have, I can't tell you. If the oil had been heated sufficiently in preparing the infusion to kill the bacteria before they could breed, you'd be fine. Otherwise, you couldn't pay me to use the stuff. Botulism is scary. Think systemic botox treatment -- like not being able to move your eyebrows isn't enough.
re: Whippet
Thanks Whippet. The oil is going down the drain. So sad.
re: Whippet
Hi. Regarding your comment about heating the oil. I was wondering if it is possible to "cook" olive oil with different things (raspberries & basil--just one idea) then to strain if and bottle it. If it is hot and cooks in the flavors, will it still have the bacteria since it has been strained?? I hope this isn't a stupid question....I just think the possibilities are endless....BUT I want to make sure what I am making is safe! THanks!
re: laura84liz02
You cannot strain out bacteria. Seriously. You can't.
Why don't you just make a little infused oil when you need it? If it's fresh, you won't kill your family. The problem with infused oils that are stored is that they provide the perfect anaerobic environment to grow botulism. And remember, two of the four strains grow in the refrigerator.
Making infused oils is alot like home canning. There's alot to know, and if you make a mistake, the consequences are dire. You don't see alot of garlic oil in the grocery store anymore, do you? It's because the FDA has made the rules about it's manufacture almost too stringent to follow. So if the professionals are having trouble making it safely, do you want to risk trying?
re: runwestierun
Ok my bestfriends husband put fresh thyme iN a bottle of Olive oil for two weeks.. They ate it last night and today she read about how it can cause botulism... Now she is Freakin out cuz the whole family had it including their 3yr old... What should i tell her.?
If proper actions are taken, there is no reason you can't keep infused oils around and there is no reason you can't make your own.
Just so there is no doubt I went out and got 4 site recommendations for preventing botulism. Here they are.
"Botulism can be prevented by killing the spores by cooking at 121 °C (250 °F) for 3 minutes or providing conditions that prevent the spores from growing."
"Pressure cook these foods at 250 F (121 C) for at least 30 minutes."
"Store oils infused with garlic or herbs in the refrigerator."
"Oils that are infused with garlic or herbs should be refrigerated."
"Botulism neurotoxin is destroyed by high temperatures (85 degrees C (185 degrees F) for five minutes)"
While commercially canned goods are required to undergo a "botulinum cook" at 121 °C (250 °F) for 3 minutes, and so rarely cause botulism, there have been notable exceptions
So in summary: Sterilize your glassware. Do a "botulism cook" at 250 degrees F (121C) for 30 minutes (just to be sure) and store your infused oil in the refrigerator.
I hope to make my own truffle oil so if I do it wrong and you don't see anymore posts from me, try not to celebrate.
re: Hank Hanover
Thank you i will let my hypocondriac know these tips....
re: Hank Hanover
Even if it's refrigerated if it's not heat-treated or properly acidified it should be consumed within 10-14 days or thrown out.
re: Hank Hanover
Here's a link to smoke points for various oils: http://www.goodeatsfanpage.com/collec... Might be helpful in choosing an oil for your experiment.
Somewhere on Chowhound there's a thread about oil and pressure cookers/canners and why it's a really bad idea. The Mayo Clinic link is referring to the proper method of pressure canning low acid produce and foods and while some home pressure canned foods contain a little oil or grease, they certainly don't come close to being an infused oil.
185F is the temperature where pasteurization takes place and liquids are recommended to be held at that temperature for 5-15 minutes (depending on the liquid) in order to pasteurize them fully in the home kitchen. A 65 degree difference between 185F (pasteurization) and 250F (botulinum cook) of two of your sources is a pretty huge difference. Too big a difference for me to feel comfortable.
When I make small batches of infused oil with fresh ingredients the oil is just warm enough to release the flavors from the ingredients. I find temperatures higher than that tend to either release bitter/acrid components in the ingredients or just plain fry them.
"While commercially canned goods are required to undergo a "botulinum cook" at 121 °C (250 °F) for 3 minutes, and so rarely cause botulism, there have been notable exceptions"
I don't think I want to be one of those "notable exceptions". I'll continue to do infused oils in small batches that can be used quickly.
I tasted an infused oil once (it was a plain oil I think - canola..or sunflower) that had cardimon and cranberries along with some other things but it was absolutely delicious!
re: Hank Hanover
water and oil are two different things. but still all commerically prepared garlic should either be heat treated or acidified. check your label


text:
It all looked good from the very start. A gritty grey concrete gallery space with blood-red carpet hangings on the walls. Laid back lounge jazz of Alice Coltrane playing in the background. Then the Yves Saint Laurent A/W '09 show started. The first section was all leather. Zipped, flared jacket (think Boulevard biker)....fab. Leather corseted swimsuit/body....hmmm. Leather dungarees....whoops. But after an initial wobble it all came good with a section of grey flannel. Part of the problem is that there are huge expectations at these Paris shows. Boutique buyers are desperately looking for stuff that will sell. There's a collective nervousness around that is infecting every fashion moment with a tinge of fear. Yet whilst showing clothes that you really, really just want to wear right off the runway may not sound like a mind bending concept, in Paris this season there has often been a quantum leap of logic from catwalk to closet. Not here. The YSL colour formula was the tried, tested and often relied upon grey, white and black. The shapes were curvaceously tailored: form flattering and feminine. And the entire look was based on a simple Saint Laurent mantra: take the simple basics of a man's wardrobe and make them work for a woman. So there were crisp cotton shirts over fluid pleated pegs, tux coat dresses with a flirtatious kick in the hem, pinstriped flannel skirt suits with strong shoulders and softly curving sleeves and deliciously sexy wrap double jersey dresses worn over thick grey ribbed tights. For the first time in ages I actually saw tears in the eyes of the front row.
The leather biker zipped curvy jacket
The soft peg trousers
The crisp cotton shirt with huge puffed sleeves
The grey cloak with subtle military detailing
The pinstriped skirt suit
- Paula Reed
Get the lowdown on every key show from Paris Fashion Week: sophisticated glamour at Valli, eco-chic at Stella McCartney, Pammy at Vivienne Westwood, ladies at Lanvin, decadence at Dior, super-fierce ladies at Givenchy, love at Loewe, taking the mickey at Jeremy Scott, clouds at Margiela, extreme silhouettes at Gareth Pugh, eighties inspiration at Balenciaga sheer elegance at Rochas, Balmainia at Balmain, snow queens at Rick Owens and shoe shockers at Nina Ricci. Plus don't forget to check back here for the latest reports!