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CHOP Steakhouse & Bar - Winnipeg
- Address:
1750 Sargent Avenue
Winnipeg, MB R3H 0C7Neighborhood:
- Cuisine:
SteakhousePrice: CAN$30 and under
CHOP Steakhouse & Bar - Winnipeg
- Dining Style: Casual Elegant
- Website: http://www.chop.ca/
- Phone: (204) 788-2015
- Hours of Operation:
Dinner: Sunday: 4:00pm - 11:00pm; Monday - Thursday: 11:00am - 12:00am; Friday: 11:00am - 1:00am; Saturday: 4:00pm - 1:00am
- Payment Options: AMEX,MasterCard,Visa
- Cuisine: Seafood, Steakhouse
- Executive Chef: Chef Chris Cowcill
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Fireplace, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area (patio only), Takeout, View, Wheelchair Access, Wine, Wine Bar
- Catering: Chop provides catering for all functions bringing the exceptional quality and service for which they are renowned. After your meeting or event join us at Chop for dinner or drinks, an intimate environment where you can relax and gather informally.
For all of your catering needs please contact Angela Amati at 204-788-2017
- Private Party Facilities: Whether it is birthdays, anniversaries, or any excuse to meet with family and friends we have our Private Dining Room featuring our Chefs table that accommodates 10 and a host of other areas suited to accommodate large parties. We also have a large banquet facility that can accommodate anything from board room meetings to full scale weddings. Please call us to book your large party function.
- Private Party Contact: Angela Amati 2047882017x
- Entertainment: Chop Patio - During summer there is no better place to be than our outdoor oasis. Join us for a casual drink or a full dining experience.
- Special Events: Thank you for booking your party with Chop. Should you have any special requests that we can accommodate to make your experience more memorable please don't hesitate to let us know.
Getting there
- Cross Street: Century St.
- Parking: Hotel Parking
- Parking Details: Chop has ample free parking available directly adjacent to the facility. All parking in the surrounding hotel is completely free and available to all Chop guests. Handicap parking is also available immediately in front of our restaurant near the entry. Raining? Let us escort you to your vehicle after you've concluded your dining experience with us.
A word from CHOP Steakhouse & Bar - Winnipeg
Located just minutes away from Winnipeg International Airport and Polo Park Shopping Centre. Chop is at the intersection of Century and Sargent Ave attached to the Sandman Hotel.Continued
A MOMENT AWAY FROM THE USUAL STEAKHOUSE. At Chop we bring together all the elements that discerning guests love about wine & food and combine them with energy, style and value.
Our Executive Chef has created a sumptuous offering of fish dishes using the freshest seafood selected from local West Coast fisheries. Artisan breads and decadent desserts, like our signature Fallen Chocolate Soufflé Cake are created by our baker daily. Our commitment to BC VQA WINES and quality values from around the world are represented on our extensive list assembled by sommelier Kim Spence.
Our menu offers complete plated dinners and tremendous value for the diner seeking an affordable slice of luxury.
A MOMENT AWAY FROM THE USUAL STEAKHOUSE. At Chop we bring together all the elements that discerning guests love about wine & food and combine them with energy, style and value.
Our Executive Chef has created a sumptuous offering of fish dishes using the freshest seafood selected from local West Coast fisheries. Artisan breads and decadent desserts, like our signature Fallen Chocolate Soufflé Cake are created by our baker daily. Our commitment to BC VQA WINES and quality values from around the world are represented on our extensive list assembled by sommelier Kim Spence.
Our menu offers complete plated dinners and tremendous value for the diner seeking an affordable slice of luxury.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Service
- Diners' Choice WinnerRomantic
CHOP Steakhouse & Bar - Winnipeg - Best Restaurants in Winnipeg ›
CHOP Steakhouse & Bar - Winnipeg reviews from OpenTable diners
87 reviews since August 1, 2014
- Food4.2Service4.4
- Ambiance4.1Noise LevelModerate
special occasion (61)romantic (38)fit for foodies (29)good for groups (28)notable wine list (16)great for lunch (15)neighborhood gem (9)hot spot (9)late-night find (5)kid-friendly (3)vibrant bar scene (3)great for outdoor dining (2)great for brunch (1)scenic view (1)Show More
- AmazingOpenTable Diner Since 2014Dined on 11/23/2014Amazing service and great food. Our waitress was very knowledgable about what wines paired with each entree. Was a bit on the dark side for lighting but it just made our dinner seem a bit more intimate. Not really a bad thing. We were very pleased with the portion sizes and the cost.Special Features:I would recommend this to a friend.
- always worth itsnsrenoldsDined on 11/21/2014CHOP is always a great evening. The food is perfect, the service is outstanding, and the drinks refreshing.Special Features:I would recommend this to a friend.
- Very disappointingChrisHDined on 11/19/2014The dinner for the four of us took 2 hours and 40 minutes. This was not by our choice. It took 30 minutes to get a salad...20 more minutes for appetizers...45 more minutes for our main course...20 more minutes for dessert. The server up-selled us on everything and said things like "or you can have the truffle infused mash potatoes for a small charge more...they are soooo good" but would never reveal the price or said "you could have the chop experience with these steaks for a small charge" but did no say what the charge was. The point is that your customer should not have to pry that information out of the server. If you want the f*cking up-sell don't be sketchy about it. Nor did the menu list the price for these add ons. Further, if I want to have a 2 hour and 40 minute dinner, it should be my choice. I should no be held hostage in your restaurant for 2 hours and 4 minutes and wait 45 minutes for my steak To top it all off, my mother's mashed potatoes and steak were cold. I will not come back to your restaurant nor will I say good things about it to others. This is the second experience I have had like this in this restaurant in a year.
- A great venue to meet a business associate.mel123Dined on 11/13/2014Met a business associate over lunch, great atmoshpere and service as well as menu slection.Special Features:I would recommend this to a friend.
- MaggieDined on 11/2/2014A very good steak and the overall experience was great as well.Special Features:
- Fabulous First Visitlovebug1116Dined on 11/1/2014This was my first visit to Chop! It was unbelievable & very memorable! The ambiance was modern & contemporary, food was amazing & service was impeccable! It was a fabulous first experience! I will definitely be going back!Special Features:I would recommend this to a friend.
- Good TimemojoshafDined on 11/1/2014They put our group in a private room with a nice big round table for our Birthday Celebration which was a nice touch. Great service, good tasting food. No complaintsSpecial Features:
- Good Again!WinnipegescapeeDined on 10/26/2014Took the family out as a bon voyage trip for two of our girls. Food was excellent and service was great. Will be back again. (This is my 4th time and every time has been good)Special Features:
- Great Prime Rib!KarJenDined on 10/26/2014We went to Chop for my husband's birthday and we both had the Prime Rib. It was excellent. Some of the best Prime Rib we have had. Highly recommend.Special Features:I would recommend this to a friend.
- Favorite Steak HouseeatzoutDined on 10/19/2014Our whole family (over 21's) loves Chop! We have never had a bad experience or a bad meal. Steaks are top notch and staff attentive without being in your face. Appetizers have all been sampled and all are incredible. Staff place parties far enough away from each other so you feel like you are not right next to another party.Special Features:I would recommend this to a friend.
- Impressive, delicious & inviting!wpgdiningDined on 10/17/2014My husband and I visited Chop for the first time to celebrate our Anniversary. I was able to make a reservation on-line, confirmed by a friendly phone call. We arrived at 5pm as we are early diners. There was abundant parking . Upon entering the outside doors, we were greeted by the hostess opening the inside doors for us. The atmosphere was delightful; comfy booth seating, very high ceilings, marble wall tiles , perfect lighting, it was warm and inviting. Our waiter, Steven, greeted us promptly & checked with us occasionally; perfect service! We started with a cold, crispy delicious Cesar salad . We both chose prime rib which was done to perfection & delicious. Honestly was a perfect dining experience can't wait to return!Special Features:
- NervousDinerDined on 10/17/2014I had been to CHOP not that long ago with a group of 10 people for dinner and my dinner as well as at least 6 others was really bad and had to be returned (one poor person had to return it twice); so I was nervous about lunch, but was pleasantly surprised how good my hamburger and fries were.Special Features:
- OpenTable Diner Since 2014Dined on 10/11/2014The dinner that I and my guests had was amazing!! We all commented on how quickly the food came and how pleasant the hostess and servers were with us! We appreciated the private room and will be going back there in the very near future with another private party!! I have never been treated so well at any other restaurant and would absolutely recommend this one to any of my friends and family!! Thank u Chops Steakhouse for making this special dinner a great night out for everyone !!!Special Features:I would recommend this to a friend.
- Great eveningIreneDined on 10/11/2014We were out for our anniversary and your staff was great. Attendance , knowledgeable and helpful. We have been to Chop 4 or 5 times and always enjoyed the food and ambiance. This time the rice was slightly overlooked and the green beans were undercooked, but we would still come back as this is the first meal we had any complaints about.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2014Dined on 10/8/2014Service was excellent. The food was good, I was expecting a bit better because of all the good things I have heard about Chop, however it was still good.Special Features:I would recommend this to a friend.
- DisapointedunderwhelmedDined on 10/5/2014The service was slow, the beans were under cooked even when returned, one steak was over done and took 20 min to return.To be fair the other three meals were good. We were offered dessert and one meal was deleted.The manager did come out to talk to us and was polite.
- Service was greatGreatserviceDined on 10/4/2014So we went there for my wife's birthday dinner. We had great service however my wife's prime rib was chewy not buttery and tender like she remembers it. She ate it and didn't want to complain. The mac n cheese was delicious as always and my steak was delicious. We did notice the green beans were more crunchy than expected. We weren't sure if they had not been cooked long enough or that's the way you serve them. Our Server was very knowledgable made great food and wine suggestions. She was very attentative and pleasant. One other thing we noticed was that there were no steak knives when the dinner came out. My wife had to get up to ask for them so we could eat our dinners. A simple oversight but from being there before we were surprised.Special Features:
- very good servicemel123Dined on 9/27/2014Great service, very good food, nice atmosphere. We have friends from out of the city who were most pleased.Special Features:I would recommend this to a friend.
- loudplaylandDined on 9/26/2014I've been to chop previously and never have I felt like I was at a glorified mcdonalds. The food and our server were very good. The ambiance and noise level were unbelievable. There is no dress standard or edicate in the restaurant. I figure that if someone is paying $400+ for an evening they should atleast enjoy it in every aspect.
- First chop experienceCujospalDined on 9/21/2014My boyfriend and I went to Chop a few days ago, the food was outstanding and our service was ok. The food took a little while to come out (45 mins ish from time of order) but it was worth the wait!Special Features:
- Amazing!PuttPutt88Dined on 9/21/2014Second time around and loved it both times. Food, service and surroundings was a comforting experience. Left without regrets. if i were to complain, i'd say it's a little dark inside, but that's probably because my eyesight isn't great. As i say that, i also thought the darkness made it cozy.Special Features:I would recommend this to a friend.
- Alcohol in most dishesshakerDined on 9/19/2014I went to the chop to celebrate my mother's 60th birthday with the family. It was all of our first time there. We often go to the keg and decided on giving chop a try. The main issue is that almost all the items have some form of alcohol in them instead of the steak option. We do not drink alcohol or eat anything with alcohol in it. Steak was orders medium bit showed up medium well. All of our meals had some form of mistakes made in them. Instead of the steak bites which were really good. The general manager went above and beyond to accommodate us and in the end compensated the meal. All in all if you do not drink alcohol and want to have anything else other than steak you're extremely limited.Special Features:
- OpenTable Diner Since 2014Dined on 9/19/2014Limited menu, noisy atmosphere, food was just Ok and for the price could have had a better dinner elsewhere
- Excellent dinner!meatloverDined on 9/18/2014Probably the best filet I've ever had, perfectly rare, side of delicious infused mashed potatoes and green been and yellow beets.Special Features:I would recommend this to a friend.
- birthday dinnerOpenTable Diner Since 2014Dined on 9/13/2014We had a great time! The staff was awesome. My husband had a rib eye that was grisly and fatty though....For the price it was disappointing.Special Features:I would recommend this to a friend.
- The Most AccommodatingHappyEaterDined on 9/12/2014Chop Winnipeg never disappoints. I have food sensitivities, and they always make a happy effort to accommodate them. Chop, unlike many of its competitors, makes me feel comfortable and confident in their food, so that I can enjoy my meal and soak in the ambiance.Special Features:I would recommend this to a friend.
- awesome experienceChrisDined on 9/7/2014Great food, succulent steaks, amazing wine selection. Staff is professional and works hard to make you feel like royalty. Definitely my future hotspot when I visit WinnipegSpecial Features:I would recommend this to a friend.
- wonderfulsunshineDined on 9/7/2014Service was excellent. Food was wonderful!!! Our favourite special occasion restaurant.Special Features:I would recommend this to a friend.
- GreatOpenTable Diner Since 2014Dined on 8/31/2014My husband and I truly enjoyed all the chop had to offer . The food was great and our server was excellent very friendly and we didn't have to wait on anything he was there when needed . Great experience , we will for sure go back likely with friends And familySpecial Features:I would recommend this to a friend.
- Family Get TogetherOpenTable Diner Since 2014Dined on 8/30/2014We enjoyed our dining experience very much. We called the restaurant 2 hrs prior to our reservation to add 2 more guests to our table and the guy that answered spoke so fast. When we arrived they said no msg was relayed to change it to 8 people. A large table would've been better for 8 people rather than squished into a booth, but we made out ok Our daughter is severe celiac and the gluten free menu is not very accommodating, mostly salads, need more options. It is pretty dark in there so a couple at our table had to use the flashlight from their cell phones to see the menu, again not a big issue.Special Features:I would recommend this to a friend.
- Mixed feelingsOpenTable Diner Since 2014Dined on 8/29/2014Our server was great. I loved the boothes as it made dining private. Unfortunately I thought the food was only OK. The lobster rolls had a much too thick crust. My husband, who order French onion soup regularly said it would not order it again here.The prime rib was tender and cooked as requested The rest of the entrée plate was unremarkable.Special Features:
- from the sticksOpenTable Diner Since 2014Dined on 8/23/2014food and service were excellent, looking forward to going back.Special Features:
- RespectfulkdotfoodieDined on 8/22/2014My eight year old son and I enjoy a special "date night" once a year. It gives me a chance to spend some quality time making him the center of my attention while also teaching him a few things about respect. On Friday night the restaurant was busy, but they gave us all the same attention that a table full of adults would receive. We shared the lobster spring rolls as recommended by our server (they did not disappoint), a wedge salad (simple but still delicious - what was that green oil?!? Yum.) and a whole lobster (my son's favorite). It was a great meal, with attentive service. My son, felt very impressed with the experience. And though I strive to teach him respect the service staff at CHOP showed respect by example. Thank you.Special Features:I would recommend this to a friend.
- Enjoyed the entire experience.B1982Dined on 8/22/2014Our server was friendly, knowledgeable and had a great sense of humour. He helped make the experience great for my family that had never had the Chop experience. It was my mom's Birthday, she had never been there before, we were all surprised when the waiter brought out not just a piece of dessert with Happy Birthday! on it but a card signed by the staff. It was a thoughtful gesture, and we would all go back again!Special Features:I would recommend this to a friend.
- Dinner organizerOpenTable Diner Since 2013Dined on 8/19/2014Our group of six was really impressed with the restaurant. Five out of six it was there first visit to Chop and was suprised with the menu. The food was great so was our waitres. Overal a great experience.Special Features:I would recommend this to a friend.
- didnt like the desserOpenTable Diner Since 2014Dined on 8/18/2014The apple was a bit sour so werent able to really eat it..all we did was eat a bot it the crust and scattered the rest on the plateSpecial Features:I would recommend this to a friend.
- Awesome foodDineoutDined on 8/12/2014Steak bites are the way to go, been to chops many time and would recommend this place to fussy eaters, food, service, price are all greatSpecial Features:I would recommend this to a friend.
- MeGBDined on 8/3/2014Our steaks were cooked just right, and great service as well. We were there on Su day of the long weekend, so it was fairly quiet.Special Features:
- The following 862 reviews are from the CHOP Steakhouse & Bar - Winnipeg reviews archive.
- OpenTable Diner Since 2014Dined on 7/27/2014My friends from London flew in and the private dining room was beyond perfect!! Will be back!Special Features:I would recommend this to a friend.
- Chop your typical chain!!say509Dined on 7/27/2014My wife and I were in Winnipeg for a concert so thought we'd give Chop a try. We had the beef carpaccio and lobster dip for appies. They were alright nothing special by any means!! Then came our entry's I had the NY peppercorn steak and my wife had the beef short ribs! First of all my steak was fatty and thin something you'd find at a cheap breakfast place! The short ribs tasted like they were boiled in a beef broth not braised in red wine!! I've eaten at many restaurants and usually take things in stride but this was truly a disappointment!! Will not recommend or return.


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Van Gaal's United: Like Forrest Gump
Manchester United about an hour ago
WUHAN, China -- Australian striker Sarah Walsh is very quick, and in the Matildas' opening 4-1 win over Ghana she saved her fastest burst for a sprint to the bench to celebrate her opening goal.Walsh reached the bench and used her boot to make a Max Smart-style "shoe phone" call. Midfielder Colette McCallum revealed after the match that the team had spent five minutes before the match debating the merits of the shoe-phone celebration against a kangaroo-hop. Coach Tom Sermanni's reaction to this news? "They've got too much time on their hands."

subset: commoncrawl


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Son de Fierro was a 2008 Argentine TV series, featuring the "Fierro" family. The name plays with words in Spanish, and could be translated as either "They are the Fierro" or "They can be relied upon" (just like iron).The parents of the family were Mart�n Fierro (no relation with the gaucho literary character) and Luc�a Fierro. They had four sons: the young adults Juan and Ezequiel, and the teenagers Lucho and Sandi. Juan is blind, but managed to become a high school history teacher. Ezequiel, an adopted son, works at the butcher shop with Mart�n and Amadeo, Sandi's best friend. Sandi began to study medicine, but became a vedette instead. Lucho goes to school, and, even through he doesn't know it, is an adopted son as well. And there's even more people at the Fierro house: Luc�a's mother and sister Mimicha and Sissi, and Mart�n's brother �ngel.Love relations: Juan is torn between his assistant Rita and his student Morena Fontana (daughter of the school's principal). Lucho likes Morena, but to no avail; he would end with Karina, another student. Jos� Mar�a Fontana, the principal, is an old love of Luc�a, but never saw any action.Despite not knowing it, both Sandi and Amadeo love each other, although he's married to Sandi's friend Mabel and has a son. Don Mart�n, Mart�n's father, is gay and lives with his boyfriend Rafa.It began as a comedy, but by the middle of the year, the series became Darker and Edgier. Mart�n and Luc�a broke up and got new couples, Juan Cruz and Isabel, and Juan's relation with Morena was exposed, leading to his removal from school. He ended married with Rita (who secretly outed his relation with Morena), but Juan eventually left her, and returned with Morena. After several failures to keep him with her, Rita is revealed to be a mad serial killer, and even killed him by accident, when trying to kill Morena. Morena was pregnant, and had a son of Juan after his death.The series was remade in Mexico as "Alma de Hierro".
Son de Fierro contains examples of:


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Welcome to alviec's Member Page
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I dislike the way the mobile home industry is doing business. And those who bash me to protect them. I'm only warning the consumer. 'nough said.
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Reverend Manning - WHOOP EM RON! (Keep the faith!)Submitted by LucidCynic on Tue, 03/06/2012 - 00:00
Reverend Manning - WHOOP EM RON! (Keep the faith!)
Brought to you by No Agenda. Lol
For those wondering WTF this is, its a remix of Reverend Mannings segment found here:
A No Agenda podcast listener (producer) sent it in to the show. All credit goes to them :)
- Login to post comments
Keep the faith!
Keep the faith!
I love this guy!
! : )
Obama's a big fat Joke!!!
Obama and the entire liberal left are an utter joke.
That means Bush, Hadley, Perry, Ackermann, Scooter Libby, G. Gordon Liddy, Roosevelt, Pelosi, Clinton, Giuliani, Romney & Michael Moore who comprise the liberal left are a total joke.
The liberal left is also FASCIST and depraved, which perfectly fits the description of all the individuals mentioned above. Obama of course, is the worst of all.
Because the liberal far left is so deranged & power hungry, there is absolutely no other alternative but to call to arms & buck them out of here. To defend our homes and towns, from the over-reaching utterly communist face of this well known enemy.
Which makes Obama the worst of all. He is their leader, Al Capone without a doubt.
You guys know milk out Nose syndrome. I had hot coffee watching this and my nose hurts now...
Wow! This is great.
Last fall, Pastor Manning put out a video explaining how he couldn't support Ron Paul because Paul doesn't support a Constitutional amendment defining marriage as between one man and one woman. He was pulling for Herman Cain and Michele Bachmann. Since they're both out, I guess, he realized there really isn't a choice with the three dufuses left besides Ron Paul.
Revolution PAC needs to give him time on their show.
"Make the lie big, make it simple, keep saying it, and eventually they will believe it." -- Joseph Goebbels
i liked it
Man they did some good things
Man they did some good things with that speech. LOL
The very best!
Love it thanks, you made my day
2 Chron 7:13-14 if my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land.
Here is the origional speech


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All Saints' Day downloadable images
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All Saints' Day images
This weekend All Saints' Day is celebrated in Spain and in several countries of the world. On this occasion , people commemorate those who have died but have not yet been canonized. Below we share with you some images of this fanstastic celebration that each year expands more.
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Windows Vista ushered in a new era of collaborative working with Windows Meeting Space. Here, you'll learn how to initiate a secure workgroup of up to nine users over a variety of connections.
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Discover Windows Communication Foundation (WCF). Microsoft introduced this technology, which is a part of .NET 3.0, to make your life easy when it comes to building distributed applications.
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The application is designed using .NET remoting framework 1.0. .NET remoting provides a very powerful framework for the distributed application.
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The security enhancements that the .NET Framework 2.0 made to the TCP channel enable secure TCP communication either through code or application configuration files. Learn how to apply both techniques to .NET remoting clients and servers.
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Learn the ins and outs of .NET remoting and event handling in VB .NET with an examination of the supporting code in a simple chat client and server application, including the use of the command, observer, singleton, and factory patterns.
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Charity is the name of the game this weekend. Check out Fight Club Sadisco*, a brutal night involving fistfights and industrial music where proceeds will go to pay the cancer bills of one of the its founders, and Independents Bowl, a bowling tournament benefiting a local charity. If live music sound ... More >>
When a fistfight breaks out at an ordinary club night, it's typically cause for alarm and swift intervention by security. But when such punches are thrown at a Fight Club Sadisco* party, it's just part of the usual chaos and cacophony of the combination dance fest and slugfest. Arguably one of the ... More >>
Is there a psychoanalyst in the house?
On Saturday, January 17, the twisted minds behind the monthly *Sadisco events hosted their annual "Fight Club" themed *Sadisco at J-Heads. The scene was post-industrial-apocalyptic, as revelers meandered around the perimeter of the venue among precarious chain link fences, newspaper trash, and spray ... More >>
Delivering less, not Moore
How Andy Brown took his tee shirts from the halls of NorthCanyon High to the racks at Urban Outfitters
Fight Club pummels promising premise in ground


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Friday, March 16, 2012
Russell Stover Big Bite Pecan Delight Egg
I found the Russell Stover Big Bite Pecan Delight Egg at Walgreen's along with the other super-sized Easter classic, the Coconut Cream in the shape of a Big Bunny.
Pecans and Caramel covered in Milk Chocolate
Ah, a pecan turtle. What a fabulous candy. The roasted, maple flavors of pecans with their oily crunch go so well with the burnt sugar, sweet chewiness of caramel with it all encapsulated in creamy milk chocolate.
I've reviewed a few different versions of these in the past. The first one I tried was the Organic Pecan Delight, which were sold individually wrapped and bagged. They were good, but lacked a lot of pecans. The second one I tried was the traditional Easter favorite, the Pecan Delight Egg ... well, that one was even more parsimonious with the pecans. Then most recently I tried the non-organic version of the Pecan Delight and was similarly underwhelmed.
So, would scaling up make a difference?
They weren't kidding about it being a big bite. It's two ounces, so of course it's big, but that's the same size as a Snickers bar. It's packed with 290 calories as well. What it's not packed with is pecans. Those little lumps on the outside ... those are the pecan pieces. That's it. No hidden nuts inside the caramel center.
I can sit around being disappointed that there aren't more pecans in this. (I can also call it false advertising.) But the reality is that it's still a good piece of candy if you adjust expectations. The milk chocolate is passable - it's sweet and milky and though a bit fudgy and grainy, it still has a pleasant melt and mouthfeel. The caramel center is salty and though sweet, not overly cloying or syrupy. The caramel is smooth, without the slightest bit of grain. It's pretty gooey, but not chewy. The small bits of pecans gave it a roasted nutty flavor, but not much texture overall.
Would this have been better with more pecans? Absolutely. Would it have cost a dollar? No, not possible. It was a bad year for pecans, the price went way up. The solution to this is for Russell Stover to not offer this candy at this price point, or to adjust our expectations by not saying that it's the Pecan Delight.
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POSTED BY Cybele AT 2:28 pm Candy • Review • Easter • Russell Stover • Caramel • Chocolate • Nuts • 6-Tempting • United States • Walgreen's • Comments (3)
Tuesday, March 13, 2012
Sugar Daddy
Sugar Daddy was introduced in 1925 but originally called "Papa Sucker", it took on the name Sugar Daddy in 1932. The pop is a simple, but large caramel slab on a stick.
Like many candies over 50 years old, this one has a long history of changing hands. It was created by the James O. Welch Company, which also made fudge and later invented Pom Poms, Sugar Babies and Junior Mints. Later in 1963 Welch was sold to Nabisco. Nabisco continued making the line of Sugar Daddies, Sugar Mamas and Sugar Babies. Nabisco sold their candy lines to Warner-Lambert (known mostly for drugs) in 1988 and then Tootsie acquired them in 1992. The package design changed little over the years. Here's a wrapper from the 50s and a later one from the 70s when it was made by Nabisco. The only functional difference is that the top end is sealed now, instead of folded.
The caramel pop is very simple. Perhaps my memory is hazy or idealizes the candy of my youth, I remember Sugar Daddy as a very dark, glossy and smooth caramel bar on a stick. While the pair that I bought were in good condition (no sign that they'd melted & reformed or were sticky and crystallized around the edges), they just weren't as awesome as I recall.
The ingredients look functionally the same as ever: Corn syrup, sugar, partially hydrogenated soybean oil, dry whole milk, whey, natural and artificial flavors, salt, soya lecithin.
The slab is sturdy and thick. It's pliable but not exactly chewy. I found it possible to bite some off, but not without a lot of bending and wiggling to cause some sort of equivalent of metal fatigue.
The dissolve is smooth and the flavor is creamy with a distinct caramelized sugar flavor with a pleasant buttery note. I prefer the Sugar Babies, I feel like the centers have a little bit more pronounced burnt sugar flavor that's balanced with the sugary shell. The Sugar Daddy is just difficult to eat without making a mess, though I think the slightly smaller pop would be better for those who aren't tempted to chew on it, because it fits better in the mouth.
I'm glad this around for a newer generation. I credit Tootsie taking over this line with the very popular invention of the Tootsie Caramel Apple Pop.
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POSTED BY Cybele AT 4:32 pm Candy • Review • Tootsie • Caramel • 7-Worth It • United States • Rite Aid • Comments (2)
Thursday, February 23, 2012
Bees & Beans Honey Bar
Bees & Beans is a Portland, Oregon artisan candy bar maker. Faith Dionne says, "These are candy bars that you can feel great about eating." I found the bar at BiRite Market in San Francisco's Mission District, one of the best places I know to find artisan candy.
The Honey Bar is Honey caramel, salted filbert and honey nougat, hand dipped in dark chocolate with a sprinkling of sea salt.
Many of the ingredients are organic and, as much as possible, they are sourced locally in Oregon.
Based on the ingredients list, I believe this chocolate is sourced from Scharffen Berger. The Bees & Beans site says that they use both Theo Chocolate, which is fair trade, and Scharffen Berger, which is not, and is owned by Hershey's. (Theo does not use soy lecithin.)
The construction of the bar is interesting, the caramel is on the bottom, the nougat on the top, then a coating of very dark chocolate sprinkled with sea salt. It looks just like a candy bar.
The nougat is almost marshmallowy. It's soft and fluffy and has a bit of a pull when bitten, a silky sort of chew without any hint of sugary grain. The caramel is soft, not too chewy as to make the bar fall apart when bitten. There's a sprinkling of salt on top, but also a fair amount of salt, as far as my tongue can detect, in both the caramel and the nougat. The filberts are only lightly toasted but have an excellent crunch, almost like a macadamia nut instead of like a hazelnut.
There is no perfect analogue to this in the mass-manufactured candy bar offerings in the United States. (Perhaps the European Nestle Nuts would be similar.) The textures are great and the ingredients are top notch. The prevalence of the honey flavors also sets this apart from so many other candies that might use honey but not enough to make it part of the texture and flavor profile to this degree. The short shelf life is an issue for folks like me who like to stock up (they sell the bars online in quad packs), but I was lucky to pick mine up a month ago and still eat it within its 2 month window of freshness. If I had to chose between this bar and the See's Awesome Nut & Chew bar (which is all nougat and no caramel), it'd be hard. Bees & Beans makes several other bars that all sound fantastic, including a seasonal Malt Bar that I'll have to order soon.
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Friday, February 17, 2012
Double Dutch Sweets: The Ramona Bar
There are chocolate candy bars and fine chocolates and then there's something in between ... it's the artisan candy bar.
Double Dutch Sweets in Oakland, California makes an artisan confection called The Ramona Bar. Think of it as a Snickers made by hand.
The bar is set apart from other mass-manufactured fare at first glance. It's wrapped by hand in foil with a lively printed sleeve that gives the simple description: layers of buttery caramel and honey nougat with roasted peanuts dipped in dark chocolate and finished with sea salt.
The tall and beefy bar is quite a portion for an artisan product. It's 1.8 ounces packed into barely 3.5 inches.
The ingredients are mostly organic and all natural. The construction of the bar will seem familiar. A nougat base studded with peanuts, topped with a generous layer of caramel, then coated in Venezuelan origin dark chocolate with a sprinkling of maldon sea salt.
A Snickers bar is 2.07 ounces, so just a little larger and features a milk chocolate coating. There are so many other differences though, it's hard to even compare the bars. The Ramona Bar has a similar bite, it's thick and has a mix of textures. There are far fewer peanuts in the Ramona than a Snickers, and the nougat tastes more like a plain nougat while a Snickers has a peanut flavor to its nougat.
The caramel was really the star here; for me it was the ideal texture - chewy, stringy, smooth and with a dark toasted flavor and notes of salt. The addition of the salt on top of the chocolate though was sometimes just a little too much. The nougat was not as good for me. It was less of a French style nougat or Italian torrone, which has a mostly smooth texture, kind of like a dense marshmallow. This was more like the fluffed stuff of Snickers or Milky Way fame. It was like a fluffy fondant. It did have a less-grainy texture that was almost cool on the tongue as it dissolved. The textures worked well together, just as they do in a Snickers, but I was missing a flavor component from the nougat and the strength of lots of peanuts. (Or Almonds, if they wanted to go that way.)
The bars cost $6.00, which is about a little more than $53 a pound. (A Snickers bar, at $1 a bar would be about $16 a pound.) Is it six times better? Well, I feel better because the ingredients are great and someone really cared about the bar and it's made with Venezuelan chocolate, so I wouldn't be worrying about child slavery. But it's not my perfect candy bar. For $6, I want my perfect candy bar. For $1, I can accept less than perfect. But it might be your perfect candy bar, and you might not know until you try. (I'm still happy to try all other bars that Double Dutch Sweets comes up with.)
The bars are gluten free.
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POSTED BY Cybele AT 3:02 pm All Natural • Bay Area • Candy • Review • Caramel • Chocolate • Nougat • Organic • Peanuts • 7-Worth It • United States • Comments (5)
Thursday, February 16, 2012
Morinaga Sweet Potato Caramels
Morinaga caramels from Japan are classics; they've been around for about a hundred years. They're cute little cubes made with real milk in the traditional style. They come in seasonal and limited edition flavors. Some return like Black Sugar, Adzuki and Matcha. The new one I found this year is Morinaga Satsumaimo Caramels, which are sweet potato flavored. I know, it sounds weird, but bear with me.
They come boxed just like the other varieties. It's sealed in cellophane to keep the caramels fresh, so once the box is open, it's best to eat them within a few weeks. The little sleeve holds a tray with a dozen foil wrapped cubes.
It smells milky and a little earthy, like pumpkin or adzuki. The flavor is rather like squash or yam. The milky notes are caramelized and toasty with only a faint hint of bitterness. The sweet potato flavor is rooty and earthy without tasting like beets. It's a wholesome and satisfying flavor that isn't overtly sweet.
The chew is smooth, with a slight grain to it, not as distinct as fudge and certainly creamy and chewier than a Kraft caramel. It didn't matter how long I chewed it, it maintained its texture instead of disintegrating into grainy bits. It was a slow and smooth dissolve.
I easily ate the whole package shortly after taking the photos, holding off on the last two in order to finish up the review. And then last weekend I popped down to Little Tokyo and found another box ... and promptly ate those within a day. (I also bought a Coffee Caramel version, which I started eating without photographing. All I can say on that is that I recommend them.) They're expensive for just a plain old box of caramels, but they're certainly distinctive and an easily afforded treat to share.
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Tuesday, February 14, 2012
Trader Joe's Les Chocolats Belgique (Belgian Bars): Caramel, Chocolate Buttercream & Speculoos
For the past few weeks running up to Valentine's Day I've noticed quite a few ads for Cartier, especially in my New Yorker magazines. They feature three rings and extoll the virtues of this trinity: love, friendship and fidelity. Trader Joe's has done something different with their new trinity, but I think they embody the same attributes.
There are three new petite bars at Trader Joe's, sold under the banner of Les Chocolats de Belgique. They're only a dollar each, so I figured why not try all of them. There's the standard Milk Chocolate {filled with} Caramel, Dark Chocolate {filled with} Chocolate Buttercream and the most intriguing of the set, Dark Chocolate {filled with} Speculoos Cookie Spread. I'm going to go with Chocolate Buttercream representing love, Caramel represents fidelity and Speculoos represents friendship.
I have to be honest, I had no idea what Speculoos was until about a year ago, and now it seems to be as trendy as bacon. In reality I actually knew Speculoos quite well. In the United States and Canada they're known as Dutch Windmill Cookies. They're just molded, rather thin, butter cookies that are not quite a shortbread, have more molasses or brown sugar in them and a touch of spices (usually cinnamon, nutmeg, clove and ginger). The variety my grandmother always kept in a tin on her counter usually had sliced almonds in them and were less spicy than the German/Dutch varieties I've tried since. The cookies are common in Germany, Belgium, France and the Netherlands, especially before Christmas and the Epiphany.
Lately the confectionery trend has been to add crushed cookies to chocolate bars and now Trader Joe's has a version that employs a spread made with Speculoos (think of it as a cookie version of Nutella).
All of the bars are the same format: a nicely molded long and thick filled chocolate bar. This one clocks in at 1.58 ounces (the others are 1.5 ounces) and a whopping 165 calories per ounce or 260 calories for the full bar.
The filling looks much lighter than the package, more like a light peanut butter than a chocolate spread. The filling is made from crushed cookies (so not gluten free) and some palm and coconut oils. It's quite creamy with only a light grainy note to it of the cookies. The flavor is a lot like ground up shortbread with a light ginger and cinnamon spice note.
It's comforting and pleasant, the texture is definitely fatty without feeling greasy. The chocolate is silky smooth with some light woodsy bitter notes that make the sweeter filling stand out. It's a great change of pace for the price, but the calories make this one bar that I'm less likely to pick up.
The Dark Chocolate {filled with} Chocolate Buttercream bar is a little more traditional, but I must note that I was assuming that buttercream was going to be more ganache-like.
The buttercream center is actually made with something called "butter concentrate" and "milk concentrate." If you're dairy-adverse, steer clear of this bar. Even though it has lots of fat in it, it's less calorie laden than the Speculoos bar, coming in at 230 calories for the 1.5 ounces or 153 calories per ounce.
The dark chocolate is much more front and center on this bar. It's silky smooth and melts well. The center is quite soft and reminds me a bit of the middle of a Lindt Lindor Truffle, but less watery tasting. The chocolate buttercream is not quite as intense as the shell but has an excellent full texture. There were a few sugar grains in it, but I didn't mind (I find the graininess of some buttercream frostings to be a selling point).
The puzzling bar in the mix, and judging by how elections in this country go, the most popular is the Milk Chocolate {filled with} Caramel. (I don't know why I have to keep putting those brackets in there, they were on the wrappers, so now they're here.)
If you were to pick out one of the three based on calorie count, well, you'd probably opt for the Caramel bar because it's only (only!) 220 calories and one more gram of sugar than the Speculoos bar. But many folks will like this because it features Belgian milk chocolate. So the concept is sound, but perhaps a little ordinary.
The sugar is quite apparent. The milk chocolate is smooth and milky but so incredibly sweet that it's hard to get any actual chocolate flavor from it because it seared my throat so badly. The caramel filling is wonderfully smooth as well and has a strong toffee flavor to it, it's also salty and, well, sweet. It's a tough bar for me to love. It's certainly better than a Caramello, but it makes me realize that I don't really like these sorts of bars much ... even when done well.
I'm more likely to buy these Belgian bars again than ever be interested in Cartier jewelry, but neither are quite to my style. The quality of ingredients is good and the price is excellent, but they're just not for me. I'm hoping if they're popular we'll get some other variations.
POSTED BY Cybele AT 4:00 pm All Natural • Candy • Review • Trader Joe's • Caramel • Chocolate • Cookie • 7-Worth It • Belgium • Comments (6)
Tuesday, November 29, 2011
Trader Joe's A Very Merry Mingle
Trader Joe's a very Merry Mingle is new for 2011 at Trader Joe's for the winter Holidays.
I was pleased to see that Trader Joe's managed to give this candy a name, as so many of their other holiday treats end up with nothing more than a functional description of ingredients or assembly.
The Merry Mingle is described as Cranberries, pecans and caramel don their dark chocolate apparel, creating a heaping helping of holiday candy. The box is large, holding 11 ounces, so it's a good portion, and should be for the price.
The packaging is interesting, the box is sturdy and the graphics are clear and attractive. The inside is a little less posh: a plastic tray insert with four sections filled with four to five pieces each. While I may not have found the inside very nice to serve from, it did protect the pieces well, as they were all in very good condition when removed from the box. The chocolate was glossy and the pecans and cranberries were intact.
The pieces varied rather widely in size. Some were as small as one and a half inches while others were a full two and a half inches in diameter. The construction is interesting. The nuts and cranberries are held together with a little bit of caramel then they're partially dipped in dark chocolate. There are a few zags and dribbles of chocolate on top of the pieces as well.
The base is mostly caramel, and it does a good job of keeping everything together. The caramel flavors (salt, burnt sugar) are lost in the toasty maple flavors of the pecans and the tart cranberries. The textures are great though, the caramel is smooth and chewy without being sticky or flowing. The chocolate, as the bottom, hits the tongue first, so it makes a bold impression on me as being deep and dark. There are coffee notes and probably some others but they're lost in the flavor riot of the turtle.
Everything tasted fresh, each element was distinct (though the caramel a little lost). It also felt lighter then a traditional fully enrobed turtle (which actually do clock in at about 20 more calories per ounce). I get the impression from readers that they don't look so good in the photos, but I thought they were great. If you're a fan of Trader Joe's trail mix but would like it dressed up for company, this might do the trick.
It's Kosher but with so many ingredients, there are a lot of potential allergens: soy, milk, pecans plus traces of wheat, eggs, peanuts and other tree nuts.
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POSTED BY Cybele AT 12:59 pm All Natural • Candy • Review • Christmas • Trader Joe's • Caramel • Chocolate • Kosher • Nuts • 8-Tasty • United States • Comments (8)
Tuesday, November 22, 2011
Snickers Slice n' Share (1 Pound)
At Christmas one of the great gifts is an excessive version of something mundane but much-loved. For candy this means colossal proportions. Oh sure, you could just get a wholesale sized bag of M&Ms or Skittles. But there's something special about a version that's substantially larger than the norm: Giant Hershey's Kisses, Giant Hershey's Milk Chocolate Bars, World's Largest Reese's Peanut Butter Cups, Giant Candy Canes and Giant Gummi Bears.
Mars is in the game this year with their Snickers Slice n' Share bar. This year it's exclusive to CVS stores. I found mine after going to several stores and it was even on sale for $7.99, regular price is $9.99.
The Snickers Slice 'n Share is 16 ounces, while a standard Snickers bar is 2.07 ounces (so 8 times bigger). It's also 9 times the price. The best value is probably to buy the snack size, which are about $1.25 for eight little bars totally 5 ounces - which comes out to $4.00 a pound instead of $7.99 a pound. But that's simply not magnificent enough for gifting or wowing your guests. (See this 1925 ad for Oh Henry! that features the suggestion to slice and serve.)
The bar is protected in a paperboard tray and came out looking pretty good. It's 9.5 inches long, about one inch high and 2.5" wide. A standard Snickers is only 1" wide.
There's simply no way to depict how massive this thing is with photos because it's dense and heavy. Honestly, I expected one pound of candy to have a bit more volume, but Snickers are certainly compact.
Like the old advertising slogan, this Snickers is packed with peanuts. The caramel envelops them completely and they're jam packed in there all the way through the bar. The caramel and nougat layers are completely distinct and the chocolate is very thick, especially on the sides and the ripple on the top. It does flake off easily, but usually in big chunks that are easy to pick up and pop in your mouth.
The serving size suggested is a 1 inch slice (which is about 1.75 ounces - less than the 2.07 ounce regular bar). I found that to be a bit too thick and unwieldy, so I usually went for something about a 1/2 inch slice. It slices quite easily without falling apart, as long as you have a good, wide knife. A butter knife or steak knife are too small and narrow. A chef's knife or even a clever does a much better job. Anything less than a half an inch though and the piece will not hold together well.
Also, I found that cutting straight down, with even pressure (chopping) was better than trying to angle it. The pieces came out cleaner and with less chocolate loss.
I loved the bar. I actually think I enjoyed it more than any other Snickers I've had in years. The peanuts were fresh, the caramel was thick, distinct and chewy plus the nougat was soft, slightly salty with a nice peanut butter toffee flavor. The layers are much more defined and folks who like to eat particular parts separately will have a great time.
Giant candy has always struck me as the kind of gift a kid would give to a parent or other relative. Not that I'd complain if my niece or nephew came me a giant version of a beloved candy. It's a way to make a favorite special. But they're not for everyday consumption. The specialness of the price assures that. But I expect because it's under $10, it should find its way into many stockings this year, or because of its size, it will be adjacent to the stocking ... and featured heavily on early nights of Hanukkah.
The bar has all the same ingredients as the smaller versions. It's hard to compare the nutritional value because of the difference in serving sizes, but the calories per ounce are greater for the Slice n' Share than the regular size, so I'm going to guess that there's more chocolate per bite on the small one since that's where the densest calories are.
At a certain point something so large that it requires implements ceases to be candy. Candy is ready to eat, requires no knives or assembly.
The package warns that there are traces of tree nuts and wheat, plus it contains eggs, soy, peanuts and milk. Mars does not use fair trade or certified ethically traded chocolate for this product (though they're working on it - their Maltesers malted milk balls will be Fair Trade next year in the UK).
UPDATE 12/5/2012: Snickers Slice n Share are back in stores for the holidays. They're found in a much wider array of stores, I've seen them at Target, CVS, IT'SUGAR and a few others as well as on internet stores. Discount chains usually have them for $10-12, while the other stores like IT'SUGAR have them for about $20.
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Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.


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Anybody remember this?
Submitted by wacko bird on Wed, 05/01/2013 - 20:42. Permalink
Anybody remember this? Lawrence O'Donnell at his propagandist best, disallowing Peter Schiff from even finishing a sentence. The most one sided interview in MSM history. THIS is Lawrenece O'Donnell, listen to him at your own risk:
I must be willing to give up what I am in order to become what I will be. Albert Einstein
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Flood Levels Expected To Rise As More Rain Is Forecast
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Engineers install high capacity Dutch supplied pumps besides the... News Photo 469196553Bestof,Dutch,Engineer,England,Height,Horizontal,Installing,Pump,River,Somerset - England,Somerset Levels,Topics,Topix,UK,WeatherPhotographer Matt CardyCollection: Getty Images News 2014 Getty ImagesBRIDGWATER, UNITED KINGDOM - FEBRUARY 13: Engineers install high capacity Dutch supplied pumps besides the river near Bridgwater on February 13, 2014 in Somerset, England. As the Environment Agency continues to issue severe flood warnings for a number of areas on the Somerset Levels, with heavier rains forecast, many people are preparing for the water levels to rise still further. (Photo by Matt Cardy/Getty Images)


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Home » News » Public Safety
Firefighters plan benefit for Sullivan chief
The dance is planned to take place at the American Legion, 797 Court St., Keene, from noon to 6 p.m.
Henry has been on medical leave for almost two years, said Sullivan Fire Lt. Rick Plankey, who organized the event.
Initially unexplained intestinal pain was the cause and led to surgery.
He was expected to return to work recently when he had to undergo open heart surgery, Plankey said.
"He's had a rough time of it and the bills are starting to pile up so I decided to get together with all the guys and do a benefit for him," Plankey said.
Henry has been with the department about 25 years and has been chief for more than 10 years.The department is hoping he will be able to return after he recovers from heart surgery, Plankey said.
"He hasn't had very good luck the past couple of years, but he looks a lot better," Plankey said.
Admission to the dance is $10 and includes food. A Sullivan musician is bringing his band to play and will DJ in-between the live sets.
Local businesses have chipped in with raffle prizes, including Discount Oil of Keene which has given 125 gallons of oil. A week's stay at a hunting lodge in Maine is also being raffled off.
There are gift cards up for raffle from Hannaford, Target, Cheshire Village Pizza, Papagallos, Tire Warehouse and Cheshire Tire.
"Everybody's welcome to come and we look forward to a nice big crowd," Plankey said "The more money we can raise for him the better it will be for him. It's open to everybody, whoever wants to come."
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Claremont police investigate false report that locked down schoolREADER COMMENTS: 1
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Offend someone? To jail with you!
Jury acquits Mont Vernon driver, who was checking text, in death of former Amherst fire chief
Plaistow town planner arrested


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The revolt of the weakSeptember 03,2014The toughest part of governing is the effect on the mind of those who govern. As Henry Kissinger said, once you get in government you are not building up human capital; you are just spending it down. People in senior positions are simply too busy to learn fundamental new viewpoints. Their minds are locked within the ones they brought into power.
Then there is the problem of myopia. People at the top of government confront such a barrage of immediate small issues from personnel to scheduling that it is hard for them to step back and see the overall context in which they operate.
Finally, there is the problem of the bunker. People in power are hit with such an avalanche of criticism much of it partisan and ill-informed that they naturally build mental walls to protect themselves from abuse.
All of which makes it hard to govern now. We are not living in a moment of immediate concrete threat, but we are in a crisis of context.
The specific problems that make headlines right now are not cataclysmic. The venture by President Vladimir Putin of Russia into Ukraine, for all its thuggery, is not, in itself, a cataclysmic historical event. The civil war in Syria, for all its savagery, is not a problem that threatens the daily lives of those who live outside.
These problems are medium-size, but the underlying frameworks by which nations operate are being threatened in fairly devastating ways. That is to say, there are certain unconscious habits and norms of restraint that undergird civilization. These habits and norms are now being challenged by a coalition of the unsuccessful.
What were seeing around the world is a revolt of the weak. There are certain weak movements and nations, beset by internal contradictions, that cant compete if they play by the normal rules of civilization. Therefore, they are conspiring to blow up the rule book.
The first example is Russia. Putin is poor in legitimacy. He is poor in his ability to deliver goods and dignity for his people. But he is rich in brazenness. He is rich in his ability to play by the lawlessness of the jungle, so he wants the whole world to operate by jungle rules.
There has been a norm, generally operating over the past few decades, or even centuries, that big, powerful nations dont gobble up everything around them just because they can. But this is precisely the norm that Putin is brazenly crushing under foot. If Putinism can effectively tear down this norm, more and more well live in a world in which brazenness is rewarded and self-restraint is punished.
Then there are the Islamist movements like the Islamic State. This movement is poor in offering a lifestyle that most people find attractive. But it is strong in spiritual purity, so it wants to set off a series of religious wars and have the world organized by religious categories.
There has been a norm, developed gradually over the centuries, that politics is not a totalistic spiritual enterprise. Governments try to deliver order and economic benefits to people, but they do not organize their inner spiritual lives.
This is precisely the norm that Islamic State and other jihadi groups are trying to destroy. If they succeed, then the Middle East will devolve into a 30 years war of faith against faith. Zealotry will be rewarded, and restraint will be punished.
Putin and Islamic State are not threats to U.S. national security, narrowly defined. They are threats to our civilizational order.
If you are caught up in that day-to-day business of government, you are likely to see how weak Putin and Islamic State are. You are likely to conclude that you dont need to do much, because these threats will inevitably succumb on their own to their internal contradictions. But their weakness is their driving power; they only need to tear things down, and, unconfronted, will do so.
People who conduct foreign policy live today under the shadow of the postwar era. People instinctively understand that just after World War II, Harry Truman, George Marshall, Dean Acheson and others did something remarkable. They stepped outside the immediate crush of events and constructed a context in which people would live for the next several decades.
Some of the problems they faced did not seem gigantic: how to prevent a Communist insurgency from taking over a semi-failed government in Greece. But they understood that by projecting American power into Greece, they would be establishing certain norms and creating a framework for civilization.
Then, democratic self-confidence was high. Today, unfortunately, it is low. This summer, the bad guys have looked energetic while the good guys have looked tired. Well see at the NATO summit meeting in Wales this week if theres a leader who can step outside the crush of events and explain how fundamental the threat to the rules of civilization now is.
David Brooks is a columnist for The New York Times.MORE IN CommentaryAs consumers flock to the malls in a rush for bargains on the day after Thanksgiving, they will... Full StoryOver the past two weeks, President Barack Obama and Republicans in Congress have taken their... Full StoryEditors note: When this essay appeared in the Herald last week, the last part was mistakenly... Full Story
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Obama Care
Romney's 'job killer' narrative: time for an X-ray
Some reporters are asking: Does Obamacare really destroy jobs?
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ONNtv.com, which bills itself as Ohio's channel for news, is one of the latest media outlets to casually pass along... More
5 threads reporters missed on Obamacare
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On Tuesday, the Affordable Care Act made its official debut, adding another patch to America's patchwork quilt of health insurance.... More
A Celebrity Journal fiasco
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What could go wrong when your august publication asks Chrissy from "Three's Company"—a notorious peddler of quack medical advice—to offer... More
A failure to 'ask the questions'
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Deborah Cavallaro, a real estate agent in suburban Los Angeles, sure became a minor media celeb last week. Cavallaro, a... More
A family left out of Obamacare
The Man in the Middle has "affordable" coverage; the ACA's "family glitch" snags his wife and kids
By Trudy Lieberman Mar 28, 2014 at 06:50 AM
Next week when the administration adds up Obamacare's first-year achievements--six to seven million Americans signed up for insurance on the... More
A laurel to Jackie Calmes of The New York Times
She begins to X-ray the Romney/Ryan Medicare plan
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This week's laurel goes to Jackie Calmes of The New York Times for reporting the increasing skepticism in health... More
A sober look at healthcare after the ACA
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Chad Terhune's piece, "Supreme Court's healthcare ruling: The outlook for California," offered a clear-eyed look at the repercussions of the... More
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The deeply troubled state of Healthcare.gov has been the big healthcare story of the month. It's also a lesson in... More
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Crowe Horwath
Crowe Horwath Jobs & Careers in Houston, TX
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Crowe Horwath Photos
Crowe Horwath Reviews
"Good Company If You Thrive Without Structure "
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Culture & Values
- Career Opportunities
I have been working at Crowe Horwath full-time (more than an year)Pros
Nice people, made some life-long friends
Great clients
Good culture of team work developed by certain managersCons
Coming from Big 4 to Crowe, I found that Crowe was very unstructured. For instance, there was no set internal audit standards followed, therefore, each manager handled an internal audit their own way. From the processes and procedures to the actual report write-up, no two internal audits had a cohesive approach. Also, there was no clear path of advancement. You set goals and was judged at year-end, but there was no clear developmental plan. Finally, communication from some managers was non-existent and you didn't know whether you did a good or bad job until you got your review, which gave you zero time to remedy a negative situation.Advice to ManagementAdvice
Provide better training across offices and departments within offices. Create a clear path for advancement. Teach managers how to manage PEOPLE, not just projects. This involves clear communication.Doesn't RecommendNo opinion of CEO


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dba jobs near Bossier City, LA
Information Technology (part-time)
U.S. Navy Reserve- Shreveport, LA
Navy IT Specialists are responsible for working with mainframe computers, local and wide area networks, and microcomputer systems. In an operations area, they may set up video...30+ days ago from U.S. Navy Reserve
Quality Leads/ NO COLD CALLING!!!
Watkins Group Sfg- Shreveport, LA
Company Description: We are a lead based sales company. We need reps to work hard and follow our system in order to hit their goals. Job Description: Life Insurance Agent...5 days ago from ZipRecruiter
Quality Leads/ NO COLD CALLING!!!
Lead Based Insurance Opportunity- Shreveport, LA
Company Description: We established our company with the goal of helping to bring balance to the professional and personal lives of independent insurance agents and agency...12 days ago from ZipRecruiter
Email jobs like this to me


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well I thought it may be not polite for being a person who learned things from this forum but never say anything... and pardon me for that.
in this first post of mine. I would like introduce my self.
lets get it started
My name is galerie.
found this forum in searching of unattended xp installation.
since it is being a trouble for me to reinstall my younger brother computer every time he messed up with his windows.
made an acronis image for him, but I have no idea why he always said that "it's confusing" while he played a lot of strategic and puzzle game without say a word such that.
till 3 days ago he told me that he saw a friend that do windows xp installation based on cd easily
a little bit surprise because the easier way i found just by making an installation image.
ordered him to borrow the installation disk its called windows dark edition his friend downloaded it from internet.
it is amazing.. but..
since my brother have an optiplex pc so I don't want to waste his original OEM.
last night, after googling I found nlite, n' in some of nlite explanation there's a link to this forum.
now this morning I made an unattended cd ups... dvd, successfully by learning in this forum
even it is only a basic things, just used nlite and some addon and add driverpacks then files increase amazingly from a piece of CD to 1,5GB installer.
but I am so happy cause I made it.
after a deeper reading I found that most of members done awesome job in making unattended installation.
than I have this passion, "to make one like yours"
unfortunately I am just a regular windows user with only beginner knowledge bout computer stuff
so it may will took a very" long time to accomplish, but it's worth trying because I don't know why I felt a lot of fun since my first try last night.
(even it also cause headache sometimes)
I intentionally make this long post cus it is a free post right?
thanks for all of you.
great job!
sorry for my bad english cause it is not my native.
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greet forumers
Started by galerie , Jun 12 2012 09:00 PM
Posted 12 June 2012 - 09:00 PM
Posted 13 June 2012 - 04:06 AM
ordered him to borrow the installation disk its called windows dark edition his friend downloaded it from internet.
it is amazing.. but..
since my brother have an optiplex pc so I don't want to waste his original OEM.
Can you also post how exactly you acquired the License for it and how much you payed for it?
You may be unaware of this , but Windows discs/.iso's, etc. that you "download from the internet" are mostly WAREZ , and the policies on MSFN are rater strict on this theme, so be careful:
Anyway, first thing welcome .
Now, what would be the sense in your scenario for an unattended installation?
Unattended means that you boot the PC to the disc/USB stick/Lan/device, then you walk away and after some time you come baclk and find the PC already configured exactly as you like.
It's use (the real one) is limtied to a different scenario, where you need to have ALL the following needs:
- install/reinstall VERY often (several times a week)
- install/reinstall on DIFFERENT hardware
If you install "seldom" and on the same single specific hardware you can use a plain attended install - possibly with a specific set of integrated drivers/updates.
In your case the approach you have used tll now is IMHO the best one, you install attended, configure the system exactly as you want it, then image it and can re-deploy it in case of troubles, BTW this is the approach used normally when the needs (example corporate use) is:
- install/reinstall VERY often (several times a week) OR once only BUT
- install/reinstall on several specimens of same hardware
So, you may be looking NOT for an UNattended installation disc/whatever, but rather for an updated/integrated/tweaked one, and then you can continue using your imaging approach after first install .
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November 26, 2014
December 6, 2013
RICHMOND, Va. (AP) - A Pearl Harbor Remembrance Day ceremony is set at the Virginia War Memorial in Richmond.
The event from 11 a.m. until noon Saturday will honor Virginians and all U.S. military who were killed during the attack on Pearl Harbor, Hawaii, on Dec. 7, 1941.
The ceremony is sponsored by the Richmond Council of the Navy League of the United States. The Richmond chapter's president, Milton Owen, will speak.
The program will include laying of memorial wreaths and special tributes to Pearl Harbor survivors who've been invited to attend.
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Had a great visit here to diamond jacks. Casino action was awesome food was great hotel and staff made my weekend.. front desk staff went above and beyond to make me feel welcome and house keeping was at my beck and call when I needed something they were there. Everyone is so friendly here. Hotel was clean and in good... More
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By itself, one of Susan Fletcher's Zumba classes is already akin to having the most fun you've ever had dancing at a wedding, a Latin dance party disguised as exercise.
Tucked away in a leafy spot off Otrobando Avenue, The Pantry Cafe is quickly making a name for itself in original dishes and exceptional pastry.
Last fall, in collaboration with Child and Family's executive director Tom Gullotta, local philanthropist Alva Greenberg launched Serve Here CT, a program that matches qualified applicants between the ages of 18 and 29 with jobs at area nonprofit organizations, schools and municipalities.
Erica Corbett has an eye for talent and an eye for organization, and it shows in her unique consignment shop.
If it was up to Kristin Hartnett, life would come with a laugh track automatically installed. It's not the recycled one-liners of Steve Martin and Johnny Carson that give her a chuckle, but rather the experiences people encounter on a daily basis.
An hour after checking in to Old Bahama Bay Resort & Yacht Harbour in West End, Grand Bahama Island, I feel as though I've entered an Etch-a-Sketch that someone has shaken, leaving just a blank grey screen.
A look at our web page and what's inside the October/November issue
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News, WN Calendar
Monday, January 07, 2013
Monday, January 7, 2013
10 a.m. – Center for Senior Activities – Senior Center Policy & Planning Board
10 a.m. - 5 p.m. - Westport Arts Center - "Muse" and "Pen Pals and Dreams"
6:30 p.m. – Town Hall Auditorium – CT Public Utilities Regulatory Authority Public Meeting (Utilities Response Storm Sandy) (live coverage cable channel 79, AT&T channel 99, and westportct.gov)
7:30 p.m. – Staples Cafeteria B – Board of Education Public Meeting (live coverage cable channel 78, AT&T channel 99, and www.westport.k12.ct.us)
7:30 p.m. – Town Hall Room 201 – Golf Advisory Committee
See more events: Celebrate Westport Calendar
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Sorry for my 1st post, I was in despair. I try to explain all detail.
1. I write my own converter from collada (blender and 3s max) to my binary format on C#.
2. That binary format I load in my engine.
3. Converter work fine and even can triangulate non-triangulated meshes and engine display all of them correctly. You can see it on attached screen shot 1.
I use class with 3 lists o store 3 array indices, but they are not optimized. They just written as they are in COLLADA file. I want to use correct index buffer to save memory.
I construct from those 3 arrays of indices one mesh. And it works. Code here
for (int i = 0; i < indexvector3.Vertices.Count; i++) { constructedMesh.Vertices.Add(tempMesh.Vertices[indexvector3.Vertices[i]]); } for (int i = 0; i < indexvector3.Normals.Count; i++) { constructedMesh.Normals.Add(tempMesh.Normals[indexvector3.Normals[i]]); } for (int i = 0; i < indexvector3.Texcoords.Count; i++) { constructedMesh.Textures.Add(tempMesh.Textures[indexvector3.Texcoords[i]]); }
But when I use algorithm from my 1st message for creating index array I have some problems with my models. They all are broken. This you can see on screen shots 2 and 3.
P.S I use for
(int j = i + 1; j < indexvector3.Vertices.Count; j++)
because I compare in second and 3rd cycles previous value with current. There is no need add unnecessary pass through the loop.


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Gay Pride Parade
D.C. gay pride parade will feature military color guard for first time
For the first time, a U.S. military color guard marched alongside rainbow flags in Washington's Capital Pride parade. Organizers and military gay rights groups say this is a first nationwide for a gay pride parade.
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The ABC7 I-team investigates cop cruiser crashesCop Cruiser Crashes happen more often than you think in the Washington area. Are officers being held accountable? And should you be paying the price? The I-Team investigates TONIGHT on ABC7 News at 11 after "Castle."