text:
The leftover dilemma
- chowser Jun 28, 2011 09:40 AM
I hate throwing out food but there are some things that are hard to keep/reheat. What do you do w/:
1) dressed salad
2) fish
3) steak
4) if you have enough cookie dough to make 3-4 cookies but the tray is full and you can't make the cookies any larger, what do you do w/ the remainder?
5) leftover frosting when you don't plan on baking any time soon
1- i try and eat asap..or as a snack later that night...
2-depends on the fish
3-never have leftover steak....
4-eat it
5...usually never have leftover frosting...but the little that does remain in the bowl usually disappears somehow................
1. I make sure never to have leftover dressed salad.
2. Fish cakes
3. Composed salad, like a tuna niçoise, but with sliced steak. If am not home, husband loads up some of our homemade French bread with the steak, mustard and some cheese and eats over the sink.
4/5. N/A. Not a sweets person
dressed salad will hold a day or two, but i rarely have that issue.
fish and steak can go over salad, into breakfast eggs, or in a stir-fry.
cook off the cookie dough, even if just a few on a pan, or freeze it for next time.
left-over frosting? your cake needs more frosting then!
With fish, it depends on what type and what sort of sauce it's in, etc. Cakes are a good option, or throw onto a lunch salad. You can also do some good dips with different fish.
With steak, it depends on how well cooked it is. I like medium rare, which means it does reheat better. If you cook it to nearly well, I think all hope is lost. I refer to reheat it in liquid. So, thinly slice it - VERY thinly - then place in a pan of gentle simmering flavored broth just to re-heat. Remove and pile on a hoagie with sauteed onions and mushrooms for a great sandwich.
Cookie dough - place on parchment and freeze. Once they are frozen, throw them in a freezer bag. You can bake them later - even just one when you need it!
I eat the salad in a pita pocket to soak up the dressing, and add a couple of fresh vegs for crunch.
I don't save fish.
I make quesadillas or burritos with leftover steak. Sometimes I make a steak salad. I also freeze it and use it as above in a month or two.
Wait until the first batch is baked, then plop the remaining dough on the sheet and bake them too.
I don't make frosting much, but you can use it to frost storebought muffins.
re: Phurstluv
I don't reheat fish, but it is great in salads or just on crackers.
re: firecooked
Reheated fish just doesn't work for me, I can't really explain it but it just doesn't appeal to me.
I like it cold just fine. Never thought about crackers, will keep that in mind.
re: cleobeach
I know for me its the memory of the smell of reheated fish in the microwaves at work!
1) Dressed salad - freeze in a baggie. Depending on what's in it, add to stockpot or chop it in food processor and add to meatloaf/meatball mix, or to top plain chicken or fish before baking.
2) I don't think fish is hard to reheat. Toaster oven if fried with a crust, otherwise microwave.
3) Let come fo room temp. Slice very thin and cover with hot gravy, or use for cold sandwiches.
4) If a suitable dough, press into an individual tartlet and add fruit, or blind-bake to fill when cooled. Otherwise, freeze in individual balls for later baking.
5) Use to turn homemade or storebought cookies into sandwich cookies, or freeze to use later.
5) Freeze
re: greygarious
delicate greens like lettuce don't freeze well at all.
re: hotoynoodle
Precisely why I blend them with other ingredients! I got the idea from Jacques Pepin's More Fast Food My Way show.
re: greygarious
This is intriguing. What does it taste like after dressed lettuce has been frozen and then added to meatloaf or stock? I have to be honest and say if it weren't from you and Jacques Pepin, I'd possibly blow by the suggestion. Can you taste the dressing in the stock? I guess it wouldn't be a bad thing w/ balsamic or other vinegar, oils, and spices.
re: chowser
It pretty much disappears. Like when you cook celery leaves in a stock, there's little if anything visible. Lettuce adds moisture to meatloaf. Vinegar imparts a little tang but it mellows considerably during cooking. The rest of the ingredients in the dressing - e.g. garlic, onion, herbs - don't stand out as having come from an unusual source. Unless you use a large amount of salad, I don't think you'd know it was there.
1. Eat it as soon as possible or throw it out. Nothing less appetizing than a wilted left over salad
2. If it's cooked, reheat it in a lightly oiled nearly dry pan and use it to stuff tortillas as wraps
3. Steak; same as fish. Or slice it very thin and use it with the left over salad as a chef's salad ingredient.
4. You can bake the cookie dough in a fry pan. You don't need a baking sheet or tray.
5. Depending on what the frosting is made of you may be able to freeze it in an air tight container
1) Usually dress on the plate, therefore undressed will be fine tomorrow.
2) Don't usually have leftovers
3) Sandwiches/salad
4 & 5) Not a baker
1) Mix with rice and chicken
2) depends on seasonings/sauces-make a dip, or heat on top of crackers mixed with some cream cheese
3) again depends on sauce/seasonings...i make steak on sunday and then make different things all week--mix with oyster sauce for rice, mix with bbq sauce for sandwich, make philly cheese steaks, mix with pasta-etc endless possibilities for that one
4) freeze or just bake them after first batch is done-or in muffin cups for a cookie cup filled with ice cream
5) BIG SPOON!!! (or as greygarious says)
1 - always a dilemma, usually only happens to me after having people to dinner
2, 3 - eat cold the next day, either as is or in a salad
4 - bake them in toaster oven
5 - unusual, but if butter-based, freeze; if whipped cream, re-whisk and use as a topping for fruit
1. As others have said, I try to avoid it. When it's just my husband and me, I usually make individual salads and dress them, to avoid left overs. Otherwise, I just try to encourage those present to eat it up as seconds.
2. Depends on the type but I usually add it, flaked, into salad for lunch. If it's breaded, then can be served on a sandwich.
3. Sliced thin, then sauteed very briefly in hot oil, with salt & pepper, for use in a sandwich. Or, cut into pieces and added into an entree salad, with some raw red onion, for lunch. Or, served with eggs for breakfast/brunch, using the same technique of slicing thin and sauteeing briefly.
4. I'll start another tray and bake them afterwards.
5. Lick the spoon, then throw out.
1) I would never keep a dressed salad for later. I know people that will keep eating at one for days and that makes me gag just thinking about it. (it is the wilt that gets me)
2) We never have leftover fish
3) leftover steak rarely happens. If it does and it is close to a weekend, I will make some sort of steak and egg burritos or breakfast tacos
4) you eat the dough silly and beat off any family members with a spatula if they try to get at it first
5) Call for the males of my household. The child gets first dibs, husband second.
re: cleobeach
LOL, what I usually do w/ the leftover cookie dough is spread it on warm cookies and make a cookie sandwich.
re: chowser
Wow! Crazy yummy idea! :)
re: junglekitte
Or, crazy, in a nauseous kind of way!! ;p )
re: Phurstluv
Maybe, but I'm willing to find out! :)
re: junglekitte
re: Phurstluv
You don't like raw cookie dough? I love half done cookies, too. Chewy edges, soft warm centers.
re: chowser
I do, but not a large amount of it, and not spread between two cookies! Frosting or ice cream/frozen yogurt sounds better to me than raw dough!
Dressed salad becomes hideously soggy. I agree with the poster who suggested to plan never t have any. Keep dressings on the side during your meals, and then you will only have to pick out the soggy veggies, like slice tomatoes, in order to keep your salad fresh in a zip loc bag. Leftover dressed salad gets tossed by the next morning if it is not eaten as a late night snack in my house.
Depending upon the fish or steak, I slice it and serve it cold over the UNDRESSED leftover salad. Sometimes the fish is just not something that does well as an encore, so my little dogs get it mixed in their food.
I would just bake the extra dough in any other pan, even a pie tin. Don't you have any other pans that can go in the oven?
Leftover frosting is the Devil's work, so I throw it out. However, if you think you will use it, it can hold for over a week, as long as there is no milk in it, in the fridge.
re: RGC1982
Leftover frosting is the Devil's work
This made me giggle.
A while back, my aunt saw me head towards the trash can with a large amount of dressed salad. She took it home and later commented on how "we ate that all week long" When I asked how she could do this, she took me I was too picky and there is nothing wrong with wilted lettuce.
re: RGC1982
I like tossed salad and don't like the ratio of salad to dressing if it's not. And, home made dressing (vinegar and oil) separate too much to make ahead and pour. I need the perfect ratio of that, too, so I'm pretty picky about my salad. Added to which I don't like wilted salad.
I should just throw out the frosting. I usually refrigerate it, wait until it's no longer good and then throw it out. Psychologically, it's easier for me to throw out bad food than good food. No logic behind it.
re: chowser
So true - the throwing out bad vs good food. That said, I freeze leftover frosting. Even if only to finally move it to the fridge after a year and use on toast every morning until gone. :-)
re: sweetTooth
Use the frosting for a second dessert -- spread on fruit (strawberries are a hit!) and eat.
Chop any combination of 1-3 in a food processor and refrigerate.
The next day, spread it on toast with a little mayo or tabasco or sriracha or lemon juice or fleur de sel.
I have never tried this but I have a friend who adds leftover salad to gazpacho. I like my blender gazpacho too much to add leftover salad but she swears by it.
I don't dress salad in advance but any left over steak or fish (depending on the fish, usually salmon for us,) goes on leftover salad greens the next day. The pita suggestion is a great one!
I'm not much for cookies and I'm not a cake eater so I'll leave the suggestions to those that are.
1. Eat it as soon as possible so it doesn't have time to turn into mush. if worst comes to worst, toss it without repentance. It's not really salvageable the next day.
2. Fishcakes, or fish with rice.
3. Steak sandwich! Yum! (heating is optional)
4. Eat it. Or else get another cookie sheet out and go ahead and bake up those last few cookies. When it becomes obvious you're going to have an odd amount of dough left, see if you can make the cookies on your sheet a little smaller to get a few more out of it.
5. Freeze it. or you can stick it in the fridge in a bowl for weeks. Frosting isn't going to go off any time soon as long as it's kept cold. It also make a delicious fudgy snack once it's been chilled off.
1. Mix it into borscht and hope nobody notices?
2. Eat cold, happily.
3. Eat cold, happily.
4. Freeze, or make ice cream with it.
5. Never use or make frosting.
1. don't dress your salad in advance ;)
2 & 3. create a makeshift sous vide in your sink or a large bowl and bring the meat or fish back up to temp *without* cooking it any further.
4. freeze the dough for future use.
5. freeze it, or...
re: goodhealthgourmet
I've tried the pseudo-sous vide and it's never worked for me. What temperature water do you use to heat up meats/fish?
re: chowser
it works perfectly for me if i keep the water at 140-150. i prefer my steak rare with a nice sear, and this does the trick on the meat temp all the way through without cooking it any further...if i want to "refresh" the sear on the exterior i just stick it under the broiler or drop it in a hot pan for a minute after the water bath.
works beautifully for fish too. i got my mother into doing it this way and she's thrilled - no more over-cooked leftovers that Dad won't eat, and best of all for her, she can give him leftover fish without triggering her seafood allergy from the fumes of subjecting it to direct high heat.
re: goodhealthgourmet
re: chowser
it's always handy to have enough dough for a few cookies stashed in the freezer - you just never know when you might need an "emergency" dessert or snack! ;)
re: goodhealthgourmet
Plus frozen cookie dough is pretty good, too.
re: chowser
particularly if you fold it into some ice cream that you also happen to have stashed in the freezer!
ETA: ha! i just read the rest of the replies and saw that Marci beat me to it on this one :)
I use leftover salad as a gazpacho base. It all goes in the processor and I add what it needs from there.
2) fish - kedgaree for dinner the next day
4) cookie dough - many types (toll house, sugar) freeze well
I eat leftover salad for breakfast.
1) dressed salad
I eat it at midnight (sometimes my partner does), otherwise, depending on the dressing, it goes in the compost so that at least I can feel good about not sending it to landfill.
2) fish
The animals get it, or I eat it the next day for breakfast
3) steak
Sometimes I chop it up into little pieces and put it in the freezer, and at some point in the future...
Use it in a soup
Use it on a pizza
Mix it with chopped sun dried tomato, sliced olives, grated zucchini and cheese (maybe a little egg... it depends on what I have hanging around) and bake it in tiny tartlet cases for an appetizer.
4) if you have enough cookie dough to make 3-4 cookies but the tray is full and you can't make the cookies any larger, what do you do w/ the remainder?
3-4 cookies? I have never made 3-4 cookies at a time... perhaps that is my downfall. I just keep cranking them out until the cookie dough is all gone (but saving a bit for my sweetie and the offspring). I must investigate this freezing of cookie dough notion. Who'da thunk it?!
5) leftover frosting when you don't plan on baking any time soon
I'm with you, I put it in the fridge until it's bad, and then I throw it away.
I try to get the family to eat it so that it's not wasted, but this meets with mixed results.
re: ursy_ten
Ooh, and
(3) Steak - fried rice.
1. dressed salad - I haven't figured what to do with it other than trying to get my hubby to eat it. But most of the time I don't dress salads, i keep it separate. I imagine you could make it into a quick sort of kim chee and eat it with rice. I am one of those people that loves lettuce on my enchiladas and will mix it into the hot enchilada sauce. If it wilts I still like it.
2. Fish I reheat it in a day or two. I'm sure it would freeze ok for a very short time. But there's always curry.
3. Steak makes the best quesadillas - or put it on rice with soy sauce, scriracha, and egg , scallions, or wrap it up and make steak and eggs burritos. I've made beef and barley soup - when I have a craving for soup.
4. Freeze the dough/ it works. Or bake them and eat them later. If that fails, make friends with your neighbors.
5. Frosting. that's a good one. Usually don't have that problem, just make a dozen cupcakes, or use it on crepes. Can't be any worse than using nutella.
For the first several you've got suggestions I can't improve or expound on, so I'll just say that little tiny balls of frozen leftover cookie dough of any type are great mixed into good vanilla ice cream, and graham crackers make an outstanding chassis for a body of leftover frosting. Think saltines or Ritz n butter. Omm omm omm.
re: mamachef
I love the idea of tiny cookie dough balls. It would make them even more pop-able in the mouth for a quick snack, too. A lot of good possibilities with them...maybe even enough to whip up a batch just to have mini frozen dough balls.
re: chowser
You have busted me clean out on this one, chowser. :) I stand in front of all and admit that I have done this, for the two above purposes: to make mini doughballs for mini-cookies, and to mix into the ice cream. Two tips:1. freeze them hard so they don't screw up the ice cream's texture, which you can always re-freeze at the last, and 2. So they won't spread so fast when and if you bake them but they won't make it that far. Just sayin. But if they had, they'd have been almost unbearably cute on a little girl's dessert buffet table for her, say, 6th or so birthday. :)
re: mamachef
Sweet, must have been a great party! I've got all sorts of ideas now--like dipped in chocolate on toothpicks and frozen. I'm a sucker for bite sized food, maybe because I'm so short!
Dressed salad can be rinsed quickly, then added to veggie soups whole, or processed to puree and added to chili/curry/thick stews. (That said, we dress at the table, so don't generally have this problem.)
dressed salad over a few hours, I toss
steak, I repurpose it into something completely different, casserole/stew/sandwich/salad
fish, repurpose it too, fish patties, fish pie, fish tacos
1. good as a midnight snack, but otherwise, toss
2. yum, breakfast with eggs
3. thin sliced over greens with a fresh vinaigrette
4. leftover cookie dough? nonsense, doesn't exist like leftover wine... pop it into your mouth!
5. leftover frosting? yuck. better tossed into the waste bin before you afflict your bake goods
When we have leftovers of the big bowl o' spinach salad dinner, I like to use them on sandwiches or in wraps. Granted, I don't generally dress it too heavily and use just oil, vinegar (or lemon), and herbs, so it's not demolished by next day's lunch.
1 - I usually just make enough salad for one meal or eat it later. It depends on the greens, if you don't mind eating them wilted in a cooked dish. Eg. wilted spinach salad or dandelion could be used, dressing and all in soups, casseroles, etc. My father actually made lettuce soup with it in desperate times. It was a hot meal, at least.
2 - Eat cold, make kedgeree, fish cakes, add to a salad, mix with mayo for sandwiches, freeze it to add to chowders.
3 - Actually really versatile - eat cold, add to salads, shepherd's pie, pasties/steak pies, fried rice, soups, stews, casseroles, sandwiches, quesadillas, tons of possibilities...
4 - freeze it
5 - I would actually toss this one but I despise frosting
All of my ideas have been covered except for what I do with leftover frosting: smear it on a graham cracker and eat it! If there's too much for me I'll take it to work (at a school) and share with the kids.
1) never had that issue... i love salads.
2) fish cakes!
3) STEAK salad. COLD steak please.
4-5)i dont bake :/


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Oklahoma State Question No. 690 (2000)
The official ballot summary reads:
This measure amends the Oklahoma Constitution. It amends Section 9 and 10 of Article 10. It affects certain school millage levies. The change is to the emergency levy, local support levy, and the building fund levy for school districts. It would allow each school district to decide to eliminate the need for an annual election for those levies. Once the levies are approved, the voters of the school district would also decide whether to allow them to continue from year to year. The vote on the levies would change only if another election is held and the voters rescind their prior action. Such an election would be held if a petition is signed or the board of education recommends an annual vote be taken.[1]
This amendment passed with 612,955 voters supporting the initiative, and 506,664 voters in opposition.
See also
- List of Oklahoma ballot measures
- Laws governing the initiative process in Oklahoma
- Campaign finance requirements for Oklahoma ballot measures
- Oklahoma 2000 ballot measures
- Oklahoma signature requirements
External links
State of Oklahoma
Oklahoma City (capital)
|Ballot Measures
List of Oklahoma ballot measures | Local measures | School bond issues | Ballot measure laws | Initiative laws | History of I&R | Campaign Finance Requirements | Recall process |
Oklahoma State Constitution | House of Representatives | Senate | Ethics Commission |
|State executive officers
Governor | Lieutenant Governor | Attorney General | Secretary of State | Treasurer | State Auditor and Inspector | Superintendent of Public Instruction | Commissioner of Insurance | Commissioner of Agriculture | Director of Wildlife Conservation | Commissioner of Labor | Commissioner of Corporations |
|School boards
Oklahoma State Department of Education | Oklahoma school districts |
Oklahoma Supreme Court | Court Election (2008) | Court of Criminal Appeals | Court of Civil Appeals | Judicial Nominating Commission | Judicial News |
|Transparency Topics
Open Records Act | Transparency Checklist | State budget | Open records procedures | Transparency advocates | State budget | Taxpayer-funded lobbying associations |
List of Counties |
List of Cities |
List of School Districts |

subset: commoncrawl


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Very sad news for the world of professional wrestling today, as Paul Bearer has passed away. The legendary WWE manager has died after complaining about having respiratory issues. His cause of death will not be known for several months, pending an autopsy. He had recently attended a wrestling reunion show in Alabama.
March 2, 2013
In an expected move, CBS is banning Robbie E from making appearances on Impact Wrestling when the next season of Amazing Race airs. It's a stipulation that a lot of producers put into the contracts, so that other television shows cannot capitalize on their assets. The belief is that TNA Knockout Brooke Tessmacher, who also will be appearing on the show, will not be allowed on Impact Wrestling, either.
August 6, 2014
A stunning picture of TNA Knockout Brooke Tessmacher wearing a blue bikini while laying around in the water at the beach.
August 2, 2014
In a sign that the financial situation in TNA is not as bad as many make it out to be, the company has signed new deals with three of their performers. Sam Shaw and Brooke Tessmacher are signed to new multiple year contracts, while international star Seiya Sanada has agreed to a one year deal. There were a lot of concerns about the company when they released several performers, so much of that should be alleviated now that they are signing new deals with their workers.
July 23, 2014
A picture of Brooke Tessmacher from a TNA photo shoot, and she's wearing quite the colorful bikini.
July 1, 2014
A picture of Brooke Tessmacher dressed up as an angel. The TNA Knockout is showing off her rear end, which ranks among the best in professional wrestling.
June 25, 2014
Since the two of them have just completed filming for the upcoming season of Amazing Race, there is a very good chance that Brooke Tessmacher and Robbie E, who are boyfriend and girlfriend in real life, will be returning to TNA in time to work the upcoming shows in New York City. The company can tout that the two of them are reality television stars, which might get a mention or two from the mainstream media.
June 24, 2014
The TNA Knockouts website has undergone a bit of a makeover, with the company making some modifications to the layout and adding some new performers. A quick glance at the site shows that TNA now has nine Knockouts on the roster. Some new pictures of ODB, Christy Hemme, Velvet Sky, Taryn Terrell, Gail Kim, Santana Garrett, Angelina Love, Madison Rayne and Brooke Tessmacher have been uploaded.
May 31, 2014
CBS has launched the 25th season of Amazing Race, and two of the competitors are quite familiar to professional wrestling fans. TNA stars Robbie E and Brooke Tessmacher are among the eleven teams that will be competing in a series of challenges around the world. It is being said that those within TNA are rooting heavily for the real life couple, as it would bring a good amount of exposure to the company.
May 31, 2014
A picture of TNA Knockouts hanging out together after a bikini photo shoot. Pictured are Brooke Tessmacher, Taryn Terrell, Gail Kim and ODB.
May 7, 2014
"I've got tons of questions to why I decided to have a breast revision. There are several reason to why, but the most important complications are from my prior operation. I had a Capsular contracture on one side and on the other I had a ruptured implant. This is something that I have had for a very long time. I wasn't ready to put my wrestling career on hold to go through another surgery to have them corrected. I felt this was the perfect time for me to finally fix something that was awful for so long. Hope I answered your questions." - Brooke Tessmacher talks about repairing her breast implants
April 29, 2014
It looks like some of the confusion surrounding Brooke Tessmacher and her status with TNA is being cleared up. The Knockout is still under contract to the company, and many backstage believe that she will be brought back to Impact Wrestling soon. Brooke is also currently working on obtaining her real estate license, which is what Nikki Bella is also doing.
April 26, 2014
Since he is one of their more underrated performers, TNA has managed to sign Robbie E to a long term contract extension. Some within the company view that he can be a star down the line, especially since he is still just 30 years of age. There were some questions as to whether or not Robbie was going to stay with the company since the status of his girlfriend Brooke Tessmacher has been up in the air.
April 16, 2014
Since she has maintained a great relationship with Jeff Jarrett and Karen Jarrett, there are rumors that Brooke Tessmacher could be one of the performers that ends up signing with the new Global Force Wrestling. Her status with TNA has been up in the air over the last several weeks, and the Knockout has done very little to squash the rumors.
April 8, 2014
A picture of Brooke Tessmacher where she is virtually topless. The TNA Knockout shows off her amazingly tanned body, voluptuous curves and ample breasts in this outfit.
March 27, 2014
When she made some changes to her social media accounts earlier in the month, Brooke Tessmacher inadvertently flamed the rumors mills with speculations that she was no longer with TNA. The former Knockouts champion has since made her return to both Twitter and Instagram with no mentions of leaving the company.
March 26, 2014
A really hot picture of Brooke Tessmacher in the kitchen while wearing just her panties. The TNA Knockout doesn't do nude pictures, so this is as good as it gets.
March 20, 2014
While a big buzz was created earlier this month about her rumored departure from the company, it appears that Brooke Tessmacher is not leaving TNA. She simply opted to be less active on Twitter, which was what initially sparked the flames of the speculations. The former Knockouts champion is still quite active on Instagram, posting pictures and updates routinely.
March 15, 2014
There has been heavy speculations about the status of Brooke Tessmacher in TNA this week. Many are under the belief that the Knockout has left the promotion. The source of the rumors stem from the fact that she changed her Twitter and Instagram handles. She also posted a message talking about changes. TNA still has her listed on the official roster page.
March 6, 2014
To promote the upcoming TNA Lockdown 2014 pay per view in Miami, this poster featuring Gail Kim, Madison Rayne, Velvet Sky, Christy Hemme and Brooke Tessmacher was released by the company.
February 26, 2014
For years now, Jake Roberts has been the professional wrestler most associated with a snake, but with all due respect, he has never looked as good with one wrapped around his body as Brooke Tessmacher does in this photo.
February 21, 2014


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There's Nothing I Want in the C-Store
View Single Post
Archived Post
Lt. Commander
Join Date: Dec 2007
Posts: 120
# 1
There's Nothing I Want in the C-Store
I wanted to take advantage of the sale but...there's zero that I'm interested in.
What would be nice to add to the store, ESPECIALLY now that the game's been out almost a year. All the preorder folks have certainly gotten their money's worth at this point. This is a shamelessly easy revenue generator. No more than 240 points each please!
Del Taco Type 8 Shuttlecraft
Red Matter Capacitor (especially since this is equivalent to EPS Power Transfer)
Automated Defense Turret
TR-116A Rifle
Forward Phaser Bank and Rear Phaser Bank Set (would be nice on Excelsior maybe)
Neodymium Deflector Dish
Multi-Spatial Personal Shield
Chromodynamic Armor
Make all these items level up with the player (infinity symbol). Alternately if you don't want them in the C-Store, dump them on the lifetimers. But none of these are gamebreakers.
I would argue that flooding the game with Breen BOs (serving on Federation starships no less
) is miles more gamebreaking than these few devices. Going forward, for the weeklies, your "big gift" should be an infinite level item like this and other items should be little trinkets that are interesting collector's items but not necessarily useful. And one per week please, at this rate we'll all need wayyy more inventory space.
The bottom line is you're giving out a little too much "stuff" and you need to stretch the assets you already have.
Constitution Bridge
T3 (TSOS) Excelsior Bridge
Proper Sovereign Bridge
"Updated" Excelsior Bridge for T5
Ambassador Bridge (when it comes out of course)
"Sutherland" Nebula Bridge
Maybe an "updated" Nebula Bridge
Decorative Stuff for our Ready Room and Lounges
Cloaky Klingon subcraft
Delta Flyer subcraft
Cloaky Romulan subcraft (Sen. Vreenak's shuttle)


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Erik Andriesse died ten years ago at the age of only 36. An ambitious young artist, he made a deep impression on many who knew him during his brief... more
This exhibition in the Gemeentemuseum's Photographic Gallery is the work of guest curator Willem van Zoetendaal. It is composed of photographs by... more
The technique Rückriem uses most often is cutting and splitting stone along straight lines. Normally speaking, a sculptor throws away the stone... more
Wouter van Riessen (1967) is a multitalented artist who paints, draws, photographs, collaborates in stage productions and makes music. His main... more
From 22 February the Gemeentemuseum is exhibiting a selection of unusual works by Friesian artist Sjoerd de Vries.... more
Isaac Israels preferred quite different subjects from those painted by his father, the Hague School painter Jozef Israels. Rather than concerning... more
Shinkichi Tajiri (Los Angeles, 1923) has lived in the Netherlands since 1956 and was a member of the 1950s Cobra group. Although his reputation has... more
From 29 September, the Gemeentemuseum will present a major retrospective of the work of Rob van Koningsbruggen (The Hague, 1948), one of the most... more
Paul Wallach (New York, 1960) makes small-scale abstract sculptures out of fragile materials like plaster, driftwood and rusted metal. These are... more
Hague artist Hermanus Berserik died in March at the age of eighty. Although resident for many years in Rijswijk, he was undeniably a member of the... more


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BMW 1-series sedan for the U.S.?
12:01 am U.S. ET | Nov. 17, 2014A new BMW 1-series sedan is expected in the U.S. in 2017, based on a front-wheel-drive architecture shared with Mini....
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Nissan to build Infiniti QX30 crossover in U.K.
12:01 am U.S. ET | July 14, 2014Nissan will build the Infiniti QX30 compact crossover for global markets at its factory in England, alongside the Infiniti Q30 compact hatchback....
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BMW's new Mexico plant will build up to 150,000 cars a year, report says
July 1, 2014 12:37 CETA new BMW car plant in Mexico will build 150,000 vehicles annually, a source said. BMW said it will make an announcement in Mexico on Thursday, although the company did not confirm it will be about a new factory....
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Daimler set to approve Mercedes output in Mexico, report says
June 23, 2014 11:16 CETDaimler's executive board will approve in two weeks production of a Mercedes compact sedan and the CLA at a Nissan plant in Mexico, a German press report said....
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BMW may build Minis in Mexico, report says
May 15, 2014 12:12 CETBMW Group may build Minis alongside BMW 3-series and 1-series cars at a new plant in Mexico, a German newspaper reported....
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How 3 dealerships are connecting with tech-savvy shoppersThree dealers have found ways to forge bonds with car shoppers who are short on time and long on Web smarts. A Honda store has mobilized a young sales team hired from Starbucks and Best Buy. Mon., November 17
» Watch the Video
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The designer's thirst-quencher served weekly
How sharp is your color acuity? Find out by taking X-Rite's Color IQ test. It's as easy as restoring a checkerboard of color chips to their proper ROYGBIV formation. The first and last chips in each of the four rows are fixed. Your mission, should you choose to accept it: drag and drop the ones in between to arrange them in hue order. Once you're confident in your efforts, click "Score Test" to see where you fall on the color IQ spectrum. The site will also provide historical score ranges by sex and age bracket. The real challenge: achieving the perfect score of zero. Meanwhile, don't let a low color IQ bring you down—just blame an improperly calibrated and profiled monitor.
We'll spare you the part about making book cover-based judgments and jump right to recommending that you crack open Postcards from Penguin. Cleverly packaged like a book, the boxed set of cards (none of which we can bring ourselves to actually slap a stamp on and mail) offers a visual tour of 70 years of British design through 100 covers of iconic Penguin paperpacks. Along with classics of American and British literature, the set includes vintage covers for more recent fare, including mod takes on the work of Mary McCarthy and Roald Dahl. The set makes a great gift for creative types who prefer critiquing covers to actual reading.
You can spot Helvetica a mile away and have an entire theory about why Woody Allen can't bear to make a film without deploying Windsor Light Condensed, but where do you turn when confronted by a typeface of unknown provenance? Try Identifont, the Web's largest independent directory of typefaces. Among the site's multiple ways to filter information from hundreds of font publishers and vendors is its tool enabling users to answer a series of illustrated multiple-choice questions about the appearance of a particular font (even if a sample is restricted to a handful of letters in a logo or heading). What type of tail is the uppercase "Q" sporting? How is the question mark dotted? Click to provide answers and before you can say "ascender serif oblique," Identifont will have winnowed down the nearly 10,000 possibilities to the very font you're seeking to name.
Louise Fili has done it again. The designer of all things bello, including stunning packaging and branding for the likes of Jean-Georges, Tiffany & Co. and Sarabeth's, turns her Italophilic eye to signage in the pages of Grafica della Strada, out this month from Princeton Architectural Press. The chunky yet compact book is a photographic diary of sorts, revealing the most inventive restaurant, hotel, street, and advertising signs spotted by Fili over three decades' worth of Italian travels. "These signs chart the highs and lows of Italian typography, from a classically elegant gold leaf script for a Turin jewelry store to a very spirited (and unreadable) type rendered in orange and blue dimensional plastic letters for a shop selling doormats in Rome," notes Fili by way of introduzione. "From the sublime to the ridiculous, each and every one, in its unique way, is dear to me."
Take a break from your perpetually overstuffed inbox to contemplate the future of email with the help of Six Monkeys, an exploration of our interactions with email through Internet-connected objects. Commissioned by Mailchimp (hence the simian theme: each of the objects is named after a famous chimpanzee used in linguistic research), the project considers how we might change our relationship to email by placing it within our everyday spaces, with the help of kinder, gentler gadgets.
Will Avenir live happily after in the strong yet graceful arms of Adobe Garamond Pro? Can Martha Stewart-y Archer ever make it work with Eurostile? See for yourself by playing Type Connection, a fontastic online dating game created by designer Aura Seltzer. Choose a single and get ready to mingle by selecting one of four strategies for finding a good match for your bachelor or bachelorette typeface. In addition to honing typeface-pairing skills, players explore typographic terminology and brush up on type history. Meanwhile, you'll never look at Gil Sans the same way again -- the British octogenarian is revealed to be an emotional eater who wears quirky spectacles.
Between Quirky and Kickstarter comes Mvstard, which aims to offer a new way to discover, shop for, and support design. Launched yesterday to coincide with London Design Week, the web-based platform was born out of a frustration with the current process for getting product to market. "We found it difficult to introduce new products at a sensible cost without scale, and tough to get scale without big investment," says founder James Coombes. "We believed there was a better way." Sign up to help solve the chicken-and-egg scale issue and directly support designers by committing to pre-purchase products you love. The opening selection includes an iPhone-charging desk lamp, a mobile made of varnished leaves, and a nifty cast-aluminum stool.
Order up some delicious inspiration with Menu Design in America, 1850–1985, published by Taschen. Design writer Steven Heller provides the appetizer, an introduction on the history of menu design, but the main course consists of almost 800 color graphics from vintage menus. And for dessert? Fascinating captions by the book's editor, Jim Heimann, who reveals the backstories of defunct establishments and calls out oddities such as the mention of "Eastern Oysters" on the menu of a San Francisco eatery. "The menu has gone beyond a mere element of a restaurant to a marketing tool, a branding opportunity, an indicator of cuisine, a barometer of taste, and a highly sought piece of ephemera," writes Heimann in his foreword. Creative types are sure to work up an appetite perusing the jumbo-sized coffee table tome, so avoid reading it on an empty stomach.
Why should square and rectangular frames have all the fun? Advocating for a more well-rounded distribution of shapes is Hamburg-based Jo Marie Farwick, creator of "Everything Looks Better in Circles." The delightful Tumblr reveals the fetching results that only an angle-free profile can provide, whether in showcasing an Eames House Bird perched on a log, a beach scene, or a veritable army of kittens.
Let there be...Loomi! The modular, makeable, paintable, recyclable light is a design-minded DIYer's dream. It arrives in pieces: 33 quadrilaterals of sturdy matte card stock that can be interlinked to create lights of all shapes and sizes. "It's not that hard! Honest," promise the Brooklyn-based team of friends who developed Loomi—with the help an expired Danish patent from the 1970s and a successful Kickstarter campaign. "If you follow our instructions, you'll be up and lighting in about 20 minutes. And remember, you only have to build it once!"
Send us an email!
LiquidTreat is written byStephanie Murg


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Important Reminders:
Annual Holiday Party Tuesday, December 9th. $20 due to Coach Eldred by Wednesday, December 3rd. Check or Cash is acceptable. Make checks payable to CFHS Tennis Booster. Also, there will be a white elephant gift exchange $10 limit, if interested in participating.
Banquet May 14 @ La Brisa
Thank you to the JV Team Moms for Hosting the Senior Appreciation Day! It was very special. ~ The Class of 2015
~ Reminder: Equipment needs for every athlete for every practice and tournament two racquets, water jug, food, true tennis shoes, and running shoes. Must wear Clear Falls Tennis t-shirts and black shorts for practice. Tournament shirts are ONLY for tournaments.
The Clear Falls Tennis Team and Booster Club encourages athlete, parent, and community involvement using the Clear Falls motto, "Quest for Success." The Clear Falls Tennis Teams represent Clear Falls High School and CCISD, in District 24-5A tournaments, events, school functions, and the team's accomplishments include being a District, Regional, and State Ranked.
Check us out on Facebook and Twitter @FallsTennis
Booster Club News
SWORDS UP! Go Knights!


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Ooltewah's Mike Williams, one of District 5-AAA's most respected wide receiver threats in 2013, has signed a football scholarship with Northwest Missouri State, the defending NCAA Division II national champion.
Williams chose the Bearcats, members of the Mid-America Intercollegiate Athletics Conference, over Carson-Newman, in Jefferson City, Tenn., and Paine College, in Augusta College, which will return to Division II football in 2014 for the first time in 50-plus years.
The 6-foot-1-inch, 175-pound former Owls standout visited Northwest Missouri in Maryville, Mo., last week and committed to the Bearcats during his trip. He signed scholarship papers on Monday.
"I'm pretty pumped up about going out there," Williams said Tuesday night. "It's a nice town, the coaches are nice and they have pretty much Division I facilities. They usually redshirt every freshman they sign, but I want to play my freshman year. If I get out there and they've got better players ahead of me I don't mind redshirting."
Williams wrapped up his Ooltewah career with sparkling numbers in 2013, grabbing 52 passes for 658 yards and eight touchdowns. He rushed five times for 76 yards and two scores while leading the Owls to a 9-3 record, including a 26-19 loss to district rival East Hamilton in the second round of the Class 5-A playoffs.
For his career, Williams had 89 receptions for 1,358 yards and 18 touchdowns.
Also a defensive stalwart, Williams had three interceptions and blocked 10 kicks in 2013.
"Mike was our go-to guy," Owls coach Mac Bryan said. "When the defense lined up, offensively we did what they were doing to him. He played great defense in critical situations too. He's a great kid with a great work ethic, has great character and is a first-class kid.
"He's going to a football program that's as good as it gets in Division II. I think he'll do a great job out there."
Northwest Missouri went 15-0 last season and defeated Lenoir Ryne, 43-28, in Florence, Ala., for the Division II national title. It was the school's fourth championship, with the other three coming in 1998 (the Bearcats also went 15-0 that year), 1999 and 2009.
The Bearcats are coached by Adam Dorrel, the 2013 American Football Coaches Association and MIAA Coach of the Year and takes 36-6 overall and 25-4 MIAA records into his ninth season in 2014.
Northwest Missouri's offense has averaged 45.7 points per game, scored 59 points in eight different games and produced a sixth round draft choice – Brandon Dixon – by the New York Jets under Dorrel, an All-America offensive lineman during his playing days with the Bearcats.
On Nov. 15, the Bearcats will play MIAA rival Washburn in Arrowhead Stadium, their 13th appearance in the home of the Kansas City Chiefs. Northwest Missouri has won nine of those games and seven times the attendance exceeded 20,000.
"Mike's a good player," said Bryan, entering his second season with the Owls. "Two years from now he's going to be a good mid-major receiver. With his work ethic, he'll do what needs to be done."
Williams visited Carson-Newman, but his decision to attend Northwest Missouri was basically set in stone last Wednesday during his trip Maryville.
"I committed to them while I was there," Williams said. "Carson-Newman offered me a pretty good deal, but I had a pretty good feel about Northwest Missouri and felt like that was the best place for me.
"I had a great time at Ooltewah and I'll miss the teachers, administration and coaches – they all helped me get through and make the opportunity to play football in college happen."
Williams became academically eligible late and feels that kept him from possibly receiving more serious looks by Division I schools. However, he said he ended up with a 3.25 grade-point average and made all A's in his core classes prior to graduation.
"I'm very happy about that," Williams said. "That gives me confidence that I can do all right in college. I almost waited too long to get my grades in order, but coach (Doug) Greene told me what I had to do and I did it."
When it became obvious his Division I plans would not materialize, Williams sent highlight tapes to about 15 Division II schools and got responses from "three or four."
Northwest Missouri, which recruited Williams to play wide receiver, was one of those schools.
Williams said he will report to school on Aug. 12.
(E-mail Larry Fleming at email@example.com and follow him on Twitter @larryfleming44)
November 27, 2014
Before the season started some people across the country called Chattanooga women's basketball coach Jim Foster crazy for scheduling three top 10 teams – Notre Dame (national runner-up) Stanford ... (click for more)
Jim Foster has won more of his share of big games in his 37 years coaching women's college basketball, first at Vanderbilt and then at Ohio State. He can now say he's done the same at Chattanooga ... (click for more)
A couple of former state champions from Baylor knocked off the defending overall champions in the 24 th Annual Turkey Trot 8K at the Sports Barn East on Thanksgiving Thursday morning. ... (click for more)
Before the season started some people across the country called Chattanooga women's basketball coach Jim Foster crazy for scheduling three top 10 teams – Notre Dame (national runner-up) Stanford and Tennessee - before Christmas. After Wednesday night's UTC shocking 67-63 home win against No.4 Tennessee before 4,160, those same folks might believe coach Foster is crazy like ... (click for more)
Jim Foster has won more of his share of big games in his 37 years coaching women's college basketball, first at Vanderbilt and then at Ohio State. He can now say he's done the same at Chattanooga after his Lady Mocs handed the Tennessee Lady Vols their first loss of the season Wednesday night at McKenzie Arena in front of 4,160 bi-partisan fans. It may have been UTC's ... (click for more)
A woman was assaulted and a man shot in a home invasion on Chamberlain Avenue early Friday morning. At approximately 4:43 a.m., the Chattanooga Police Department responded to 2708 North Chamberlain Ave. for a home invasion/shooting. Officers discovered that a black male forced entry into the residence and assaulted the first victim,Tequla Nicole Watkins, 28. ... (click for more)
A 10-year-old boy suffered serious injuries when he was attacked by a pit bull on Thanksgiving Day morning. At approximately 10:12 a.m. deputies were called to 175 Daugherty Ferry Road regarding a report of a dog attack on a child. On arrival the Sale Creek Fire Department found the child on the front porch of the residence. The child's father said his son came ... (click for more)
As a frequent visitor at Heritage Park in East Brainerd, I must say that the situation is becoming slightly out of control. To start, parking is atrocious. The unpaved lot contains nothing but loose gravel which has naturally given way to divots in the ground assuring you a few bumps. Why isn't this area smoothed out? It's not worth parking there anyways ... (click for more)
On this, "Black Friday," when frantic shopping and crowded aisles cause some nerves to wear thin, please allow me to share a poem a friend sent me not long ago called "Shoes in Church." Perhaps it will be fitting: SHOES IN CHURCH I showered and shaved. I adjusted my tie. I got there and sat In a pew just in time. Bowing my head in prayer, as I closed my eyes. I saw ... (click for more)


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|Industry Recognition
|Professional Conduct
I first came to the United States in 1972 from London, England, where I was born and had grown up.View all photos and/or videos
Phil is a tremendous trial lawyer and recognized expert on military law. Hard-working and dedicated to each client. I highly recommend Phil.


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Yearning, loss illuminated by directing in 'Bright Star'
Restraint, artistic and emotional, is the great strength of "Bright Star," opening Friday at the Loft Cinema.
Nash hits clutch layup to beat LA
LOS ANGELES — Mike D'Antoni is gone to the New York Knicks, yet some of the Phoenix Suns are still playing as if he's coaching them.
Cats call getting picked No. 9 in Pac-10 potent motivation
Ify Ibekwe rode a roller coaster of emotions when she heard the Pac-10 coaches voted the Arizona Wildcats to finish ninth in the conference.
Yankees eager to close out Angels
ANAHEIM, Calif. — When Derek Jeter recalls the last time the New York Yankees got this close to the World Series, he gets chills down his spine that have nothing to do with the cold he's fighting.
Health of runners holding back Rangers
The question for Rincon/University's boys cross country team as state approaches has less to do with talent and more to do with health.
Canadiens win in SO, avoid worst start since 1940
MONTREAL — With a sold-out home crowd braced for the possibility of witnessing Montreal's worst start in nearly 70 years, a couple of newcomers gave Canadiens fans an opportunity to celebrate a victory.
China dominates, winning 3 more titles
LONDON — A year later and half a world away, China is still the team to beat.
AZ Opera mining Mozart
Arizona Opera is bringing signature artists to perform their signature roles this season, starting with Lauren McNeese in the role of Dorabella in Mozart's "Così fan tutte."
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Bachmann Suspends Campaign
January 4, 2012 by HRC staff
Post submitted by Dan Rafter, Former HRC Associate Director of Communications
Michele Bachmann – one of the most extreme anti-gay candidates in the GOP presidential contest – is suspending her campaign following a poor showing in yesterday's Iowa caucus.
Bachmann has previously likened being gay to being a "part of Satan," and refused to tackle LGBT bullying in her district by saying it was "not a federal issue." Her husband, Marcus Bachmann, also is alleged to have carried out the dangerous and roundly disproven practice of reparative therapy at his Minnesota clinic.
Rick Perry, who has returned to Texas to "reassess his candidacy" following a weak showing in Iowa, is vowing to continue his campaign nonetheless. Perry also has a long anti-gay track record – he worked with leading anti-gay groups last year to hold a Christian-only day of prayer at Reliant Stadium in Houston, and just recently released a bizarre ad equating the repeal of "Don't Ask, Don't Tell" to an attack on people of faith:
Candidates like Newt Gingrich, Rick Santorum, Mitt Romney and Ron Paul continue to court the support of extremist organizations – stay with Back Story for the latest on the GOP primaries and the candidates' ties to anti-gay groups.
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October 13, 2014
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October 17, 2014


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Corporate Campbell, CA, United States Responsibilities: Lead, manage and improve security, risk & compliance program for 247 Coordinate external audits, third party penetration tests and customer assessments of 247 platform Develop risk & compliance strategy in alignment with10/1/2014 Campbell, CA Save This Job
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I was interviewed for this blog and I wanted to share the link with
This is a Tapestry Crochet hat, another pattern that I published today.
Thanks for stopping by!
Wanted to share my latest scarf pattern, more to come, but for now I will
be working on my crochet hats.
Promoting and inspiring the art of knitting amongst men.
© 2004-2014 Men Who Knit - All Rights Reserved


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Nashville: On The Record
Episode #211 - "Dreams"
Featuring interviews with Hayden Panettiere (Juliette), Jonathan Jackson (Avery), and songwriter Jaida Dreyer
Exclusive acoustic performance by songwriters Jaida Dreyer & Cory Mayo
Performed by Hayden Panettiere (Juliette) -
Written by Jaida Dreyer & Cory Mayo
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More operations in Whitehaven as Carlisle hospital struggles
Last updated at 12:40, Thursday, 26 June 2014
More planned surgery will be carried out in Whitehaven as pressures grow in Carlisle – where the number of cancelled operations is "unacceptably high".
The Cumberland Infirmary is struggling with a surge in emergency admissions.
This is in turn hitting bed availability, and causing operations to be cancelled.
On top of this, the hospitals are £1.2m behind budget because the expected income for these operations has not come through as planned.
Bosses are therefore looking to further increase the number of operations taking place at the West Cumberland Hospital – which they say could become a "centre of excellence" for planned surgery.
North Cumbria University Hospitals NHS Trust is currently struggling to hit its 18-week waiting target in several areas, including orthopedics, ophthalmology, gynaecology and ear, nose and throat.
Meanwhile the hospitals are under increasing pressure as more patients than expected come through A&E or are admitted urgently.
Chief executive Ann Farrar now wants to ask commissioners for more money to offset the impact on budgets and help them get waiting lists in the area back on track.
She told the trust board: "I think this would be reasonable given there has been an increase in A&E and non elective admissions, to help us with 18 weeks.
"For the first time we are starting to hear the increase in A&E isn't just in the local patch. It's a national phenomenon. We need an active discussion with commissioners along those lines."
Medical director Jeremy Rushmer said he was incredibly disappointed to see so many cancelled operations, and the loss of a significant amount of income as a result. And he said the vast majority of these cancellations were at the Carlisle infirmary.
He believes the solution now lies in Whitehaven.
"The position at West Cumberland Hospital seems to be a lot better now than it is at Cumberland Infirmary. If you go to West Cumberland you get a much better chance of getting your surgery done. It seems to me to be a no-brainer to use the capacity we have down there," he said.
He added that in future it should also be the norm that all doctors work across both sites, to ensure the two hospitals are working together.
Chief operating officer Helen Ray also told the board that bed availability was being affected by a rise in patients staying longer than 30 days.
She said they were working with community health staff to try and resolve the problem.
Mrs Farrar hopes the pressures they face will be addressed by the five-year plan being drawn up by health trusts in Cumbria.
This aims to ensure services work together for the good of patients and make the most of the finances available.
First published at 12:39, Thursday, 26 June 2014
Published by http://www.newsandstar.co.uk
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Dining Guide5280 's Guide to Local Restaurants
Showing results 61 - 70 of 1117
Bangkok Cafe
1225 E. Hampden Ave. Englewood
Family-owned and operated. Bangkok's dishes are prepared fresh, with neither MSG nor preservatives.
Banzai Sushi
6655 Leetsdale Dr. Denver
Make sure to try the specialty rolls.
Bar Car
819 Colorado Blvd. Denver
The latest addition to Leigh Jones' restaurant sphere, this spot is fashioned after an antique train car and sells Colorado craft beers. Don't miss the fresh pizza from Denver Deep Dish, housed under... READ MORE
Bar Louie
6911 S. Vine St. Centennial
Famed oversize sandwiches: Try the grilled veggie wrap with roasted carrots, zucchini, red pepper, spinach, avocado, hummus, goat cheese, and pesto mayo in a tortilla.
Bar Louie (Northeast Metro)
8332 E. 49th St. Denver
Neighborhood restaurant and bar specializing in oversize signature sandwiches and handcrafted martinis.
Bar Louie (Westminster)
10661 Westminster Blvd., Ste. 900 Westminster
Check out this casual restaurant for your oversize sandwiches needs, like the Luigi with shaved ribeye, lettuce, tomato, onion, mayo, and olive oil. For dessert, sample their Trio Tini-- carrot cake... READ MORE
Bara Sushi and Grill
8000 E. Belleview Ave. Greenwood Village
A sushi restaurant featuring rolls you can't find anywhere else. Try the popular Centennial roll. Also serving fresh grilled meats and seafood.
437 W. Colfax Ave. Denver
This downtown spot is a grab-and-go bistro by day and a sit-down restaurant at night, with a strong focus on cocktails and mixology.
Barolo Grill
3030 E. Sixth Ave. Denver
Italian cuisine with unparalleld service, Barolo Grill's waitstaff takes an annual trip to Italy to learn about the cuisine. That dedication translates to the food and wine menus, too. If you're... READ MORE
Basil Doc's Pizza
2107 E. Virginia Ave. Denver
East Coast-style pizza, calzones, and dessert. Multiple locations.


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M3: confused waitress or weird definition?
- j
- Jenny Ondioline Mar 29, 2014 10:11 PM
Allstonian and I went to M3 this evening prior to the Carolina Chocolate Drops show at the Somerville, in part because we had recently noticed that they had a chicken-fried steak on the menu and I'm still looking for a quality rendition of that dish hereabouts. When the waitress took our order, I asked first what cut they used for the chicken fried steak. (The time Deep Ellum served me a chicken-fried skirt steak made me gunshy.)
Waitress: "It's the breast."
Me: "No, I'm sorry, I was asking about the chicken-fried STEAK. What cut of steak is it?"
Waitress: "Right. It's the breast. It's a chicken breast."
Me: "The chicken-fried steak is a chicken breast?"
Waitress: "Right. They pound it out and flatten it and bread it, that's what makes it a steak."
Me: "Okay. That's...that's not what a chicken fried steak is."
So we finished ordering, and the waitress went away to put the orders in. I unwrapped my silver from my napkin and realized that the fork had cremated macaroni and cheese all over it. I looked over at Allstonian, showed her the fork, and shouted over the blaring Depeche Mode song on the way-too-loud soundsystem, "Do you just wanna bag this? I have a really bad feeling about this meal." She immediately concurred and stood to leave. I walked over to the waitress and said "You know what, we're just gonna go. Can you kill that order?"
As we were leaving, I thought it best to explain to the hostess why we were leaving, so I handed her the silver and -- very politely -- suggested maybe someone needed to have a chat with the dishwashers. As I was walking up, I swear I think I heard the manager explaining to the waitress, "No, the chicken fried steak is..." Since at that point our mind was already made up that this wasn't going to be our night to try this restaurant and we already had our raincoats back on, I didn't press the point at the time, but I'm still curious.
DOES M3 serve a chicken schnitzel and call it a chicken-fried steak? Or was this waitress just totally unclear on what this menu item was, so she started talking out of her ass when asked a question about it? Either one of these things are serious points off, but I'm still willing to give this place another shot, on the assumption that they were having a really bad night.
However, our dinner at Amsterdam Falafel was entirely tasty and the Chocolate Drops were amazing as always, so we pulled the night out regardless.
Kudos for spotting that the universe was aligned against you eating at M3 and making the move. It beats staying and getting pissed off.
Hilarious... it's nice when your server knows what the heck (s)he is talking about. Thanks for the heads up. Born & bred Bostonian, Bruins Fan, and Irish as they come... but I went to school in TX, ("Did time." IMO, any time in TX is 'doing time.') and developed an affinity for chicken fried steak among other local specialties & novelties. Hope someone can report the REAL review of the CFS! Haven't been to M3 yet... will have to check it out. (but it'll be difficult to drag a guy like me away from Redbones if I'm in the Square...as spotty as they might be with the 'cue, I still love the place, the decor... the tap selection... oh yeah, and my southern-born wife likes their collards. )
re: BBQJesse
I've been doing time here for 34 of my 46 years on this planet. That waitress might have gotten herself shot down here. Dipstick.
Try typing 'steak' into Yelp's search. I did see one person say it wasn't what they were expecting (but were they expecting chicken?) but there are enough mentions of it that I think *someone* would have bitched if it were chix.
OTOH half of them are saying 'country fried' so who knows.
Chicken Fried is its own subgenre in meat cooking. Breaded in thick batter and fried, you can have Chicken Fried Steak, Chicken Fried Chicken, Chicken Fried Fish, etc.
I think your waitress was just confused about the whole "chicken" thing. The Chicken Fried Steak is steak, and not a notable cut.
re: Boston_Otter
Proper CFS is top round. Other lean cuts are also acceptable. As I said, the time I ordered CFS at Deep Ellum and was served skirt steak is an example of CFS gone horribly wrong. Also, it's not a "thick batter," which implies that the coating ingredients are mixed together.
re: Jenny Ondioline
I spent most of my childhood in rural Texas, and it was always cube steak, and the batter always seemed to be pretty thick. Also, always white gravy, never brown. But I think there's as many versions as there are high school football fans ...
re: ClippyZ
I too, typically, see Cube streak (in TX) but here... my experience is that they use whatever they think is ok for the day. Yes, It's supposed to be a little stringy, and I think the texture of the cube helps to hold the batter. Do you guys dare to print this thread out for her/them @ M3? (evil. sorry.)
I think it's great to find so many northeastern CFS proponents! ...not to mention everyone from everywhere to also provide a 'proper' CFS primer!
:-) Slainte to all.
Bless that waitress's heart. (That is Southern speak for her being ignorant, clueless and useless.) Frankly I think the idea of M3 is good, and I'm glad Chef is from Nashville (which is the meat'n'three epicenter of the universe) but M3 is not really a traditional meat'n'three. I have to go back to Nashville to go to a proper meat'n'three, like i did earlier this month to Wendell Smith's off Charlotte Pike. Boston needs this kinda place, but I'm not sure how that will ever happen.
devils advocate.. I have heard the terms" beef steak", "Tuna Steak" if English was her second language I can see where the confussion for her could have come from. To assume ignorance or the worst of her may be unfair. But then I have been accused of being a bit too Pollyanna.
now the dirty fork is another issue entirely
re: girloftheworld
Hopefully, we all realize that it's not the dirty fork itself that is the problem. Rather, it is the fact that no one NOTICED the dirty fork before the customer.
re: girloftheworld
The waitress was not American, and one can perhaps forgive her for not being familiar with the concept of "chicken fried steak," but her native language was English for sure. None of that excuses her for making up an answer to our question, rather than asking in the kitchen.
re: Allstonian
I had the chicken fried steak at M3, and it was a cube steak,, as I'm used to (the waitress also knew that that was what it was). I've had friendly, helpful service there the two times I've gone, as well as clean silverware, but it is a little chaotic if you don't go early.
re: fantundo
Good, I was hoping someone had actually had this dish. I'll try again next time.
Thing is, we were there at 5:45 and there were two other tables occupied, so I have no idea what was up with the confused waitress and dirty silver. The way-too-loud Depeche Mode song would actually have been made more tolerable if there were more people in there, because the ambient crowd noise would have taken some of the edges off.
re: Jenny Ondioline
Is cube steak another name for your top round steak or is it close enough to it that you don't mind that cut? Is CFS usually sliced very thinly to help counter the leanness of the meat, and is it ever marinaded for the same reason? A friend used to make a So. American version of this, with very thin lean beef (I've never found it up here, only 'shaved-like') which she marinaded in a scallion batter, fried, and served with plenty of lemon. My family loved it, but i never figured out how to replicate it. I stopped looking for that cut long ago so maybe it exists up here now.....
re: opinionatedchef
Cube steak is a catch-all name for any piece of meat that's been run through a commercial tenderizer. They're usually but not always either top or bottom round. I have no problem with using cube steak when I make chicken fried steak, because it saves me the trouble of buying a top round, cutting it and then pounding it thin with the spiky side of a meat tenderizer, which both takes a while and scares the cats.
My own CFS starts with a couple hours marinating in salted buttermilk, followed by dips into beaten egg and seasoned flour and a 30-minute rest on a rack so the crust firms up, then a shallow fry in cast iron.
re: Jenny Ondioline
Any spices or just S&P? Is Texas the center of CFSdom or do you think it's equally popular in various states or regions? If my friend's So Amer version is made with a batter, it seems that it must have a thicker coating than your method, which has all the batter ingreds but applied in thin layers- which is prob better...
re: opinionatedchef
I usually add a few spices depending on whim, but S&P versions are also common. It's certainly a traditional Texan dish, since it's really just a local variation on the schnitzel that the Germans and other mittel Europeans brought to the hill country in the mid-1800s (just like why Tejano music is so big on polkas and accordions). But you can get a decent chicken-fried steak basically anywhere in the US anymore (although in some parts of the country it's known as a country-fried steak), which is why it's so odd that it's so hard to lay hands on here,
re: Jenny Ondioline
HA! that makes so much sense. thx much.
re: Jenny Ondioline
Though it has spread, I really consider chicken fried steak a southern thing. Go to any old school resto in CA, ME, MN, CT, VT, NH, etc etc and you will be hard-pressed to find it.
Down south it is pretty ubiquitous. Sort of follows the fried chicken after which it is (sort of) named.
re: StriperGuy
I think chicken fried steak is more of a Texas thing.
re: StriperGuy
I'm not particularly proud of it, but one of my favorite sandwiches in the area is the Good Ol' Country Boy from Deli-Icious in Davis Square. Country/chicken fried steak, bacon, cheese, and BBQ sauce on buttered toast.
re: Boston_Otter
re: StriperGuy
Somewhat to my surprise, the most recent chicken fried steak I've had in a restaurant was at a diner called the Dutch Mill in Shelburne, VT.
re: Jenny Ondioline
Worth noting though that "country fried steak" can also refer to something completely different, which just confuses things further.
At least up this way though, country fried steak has always meant chicken fried steak that I've seen, just without the potentially confusing "chicken fried" moniker.
The one that always makes me laugh is when I see "chicken fried chicken" on a menu. I know what they mean, but it looks absurd.
re: jgg13
Country fried steak is a S/SE dish where chicken fried steak rules in Oklahoma and Texas. I live in SE Texas and chicken fried chicken is a boneless breast, while fried chicken is bone in. Then there is milanesa, a Mexican version of chicken fried steak served in non Tex-Mex places for the most part, small places such as carnecerias and taquerias.
re: Jenny Ondioline
It is hard to find, which is a little surprising because other Southern staples eg. grits and biscuits & gravy aren't that hard to find. Do you know of the CFS at Redd's in Rozzie?
re: Jenny Ondioline
My Love says he sees 'sandwich steak' at MB; is that also good for CFS? or is it not tenderized like cube steak so needs pounding? thx.
re: opinionatedchef
I don't know, I've never seen it. You can tell if a piece of steak has been tenderized, it's all thin and dimpled and stuff.
re: Jenny Ondioline
When I was a kid, these cuts, already tenderized, were labeled minute steak in the northeast. You could spot them a mile away since they had a checker board textural pattern. Not sure if this is a term that butcher/supermarkets use anymore.
re: smtucker
We also called them cube steak.
re: opinionatedchef
No, it should be bottom round steak about 1/2 inch thick that has been processed through a tenderizer which will come out about 3/8 inch thick and bit larger.
re: fantundo
Like Jenny, I am also glad that someone's had the dish. ...soon I guess it'll have to be me! haven't had a good one in years.
re: BBQJesse
this is a fun and interesting discussion altho I am a bit curious why no one just called to ask the chef or manager...and let them know to educate their staff.. and mention the silverware too...
re: chompie
Did you miss the part where I spoke to the manager about the silverware?
re: Jenny Ondioline
sorry, I guess I did, but I still don't see it! I see where you told the hostess and overheard the mgr talking to the waitress about the CFS..So what did the mgr have to say? sorry if I cant find it..
re: chompie
<As we were leaving, I thought it best to explain to the hostess why we were leaving, so I handed her the silver and -- very politely -- suggested maybe someone needed to have a chat with the dishwashers >
this was in jo's OP.
re: chompie
She apologized about the silverware and said that she'd address it with staff, and didn't have anything else to say. To be fair, I already had my hat and raincoat on and my wife had already walked out the front door, so we clearly weren't going to be persuaded to stay.
re: Jenny Ondioline
thanks for clarifying.. I knew about the hostess, but what i was curious about was whether anyone called the manager or chef, in addition to the hostess, later to ask about what they use for the CFS and let them know their staff had no clue on how to describe it or handle the silverware issue...
re: chompie
If there was anyone on duty in front of house other than two waitresses and the hostess, who was also directing the bussers, I saw no evidence of him or her. Addressing the silverware issue with the hostess -- who again was also clearly discussing the chicken fried steak incident with the waitress when I interrupted them -- is sufficient, assuming that she then discussed it with the GM and/or the chef.
This reminds me of a recent meal I had at Brasserie Jo for my son's 35th birthday. I asked the waiter (a man whose demeanor was so aloof that my daughter-in-law wondered what we'd be thinking of him if he'd been a woman) if the duck confit had a crisp skin. My first taste of this dish had been at the home of a French friend, a superb cook, who had grown up with it, so I some idea of it at its best. He replied "No, and it's not supposed to." "Wrong!" I thought, but I decided to give it a go anyway. And later out it came, crisp skin and all. What's wrong with saying "let me check on that"?
re: calisson
I am genuinely baffled by your parenthetical comment about the waiter's "aloof demeanor." Why would his sex have anything to do with it?
re: Allstonian
My daughter-in-law thought that if the waiter had been a woman this degree of aloofness would have been seen in an even worse light, as women are often expected to be friendly and smiley in situations where when men are cut more slack. I am not sure I agree with her assessment in this particular case, but I thought she raised an interesting point.


text:
Woman still critical after being burned and assaulted
A woman who was sexually assaulted and set on fire is in critical condition as police turn to the public for help.
A woman who was sexually assaulted and set on fire is in critical condition as police turn to the public for help.
A state agency acknowledges it sent out a news release shortly before the election that incorrectly claimed poverty in Kansas had declined.
Wichita learned on Monday that it will host the first and second round games for the NCAA men's basketball tournament in 2018.
Pope Francis confirmed Monday that he will make his first papal visit to the United States with a trip to Philadelphia next September.
Wichita city crews have been working to clear streets after Sunday's snow storm.
Authorities on Monday morning responded to a car crash involving a Wichita school bus.
The Kansas Supreme Court is deliberating whether to allow same-sex marriage licenses even as the federal courts have ruled marriages are all…
Political drama "State of Affairs" starring Katherine Heigl and Alfre Woodard premiers tonight on NBC.
Drugmaker Merck & Co. says its cholesterol-lowering medicine ezetimibe met its main goal in a study testing .
Four more earthquakes were reported in south-central Kansas during the weekend. No serious injuries or damage was reported.


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Dr. Christina M. Kile, MD
Endocrinology, Diabetes & Metabolism, The Veranda
- 2701 Meredyth Dr
Albany, GA 31707
- 1 Office Location
- (229) 883-7010
Dr. Christina M. Kile has been practicing medicine for 11 years. Dr. Kile graduated from the Mercer University School of Medicine in 2003. She practices medicine in Albany, GA and specializes in Endocrinology, Diabetes & Metabolism. Dr. Kile is affiliated with Phoebe Putney Memorial Hospital and Phoebe Putney Memorial Hospital Norh Campus.
Gender: Female
Years in Practice: 11 Years
Languages Spoken: English
Medical School: Mercer University School of Medicine
Graduation Date: 2003
Hospital Affiliations: Phoebe Putney Memorial Hospital, Phoebe Putney Memorial Hospital Norh Campus
Specialties: Endocrinology, Diabetes & Metabolism