text:
Food/dish you are surprised hasn't caught on
I always thought cocktail sauce could become a major force at least in the U.S. but it is still relegated to seafood. Maybe the makers all do ketchup so they don't want to hurt their sales of that.
Tortilla Esponola is another one. Americans love eggs.
Duck (and Goose).
(Wild) Duck and Goose could barely be more popular among hunters in America and yet the domesticated versions barely show up on our tables (at some restaurants, yes, but not like Chicken and Turkey in our Homes).
And when you consider that Goose and Duck are a great "compromise" between red meat and lighter meats (like Chicken and Turkey), I really don't get it. But, I am mainly confused because I love the stuff.
re: DougRisk
I love the stuff too, but you are basically highlighting the flaw of this discussion: Good does not equal popular to the general American palate. Homogenized, generic, sweetened, unthreatening, no truly defining taste - that's what sells.
re: jmckee
As the discussion is implicitly about popular tastes, it seems generalizations are practically required. The instant inquiry can best be paraphrased as "why aren't these great tasting things more commonly enjoyed?" Whether an individual enjoys them is irrelevant and fundamentally established by the basic premise. How else could we address the topic? Economic concepts, for example, would only go so far.
re: MGZ
Well, we just need to define parameters: I think we'd all agree that in the past 20 years food culture in the US has made great strides (case in point, uh, Chowhound). If we're talking about the still-sizable minority of the population that *does* care about food, it's a far more interesting argument...
I do think for decades due to industrial economy we were swayed away from stronger tasting meats/fish—game, goat, duck, etc. But that's changing...
re: MGZ
You know, I find that others are WAY more critical of Americans than I am. When I think of the number of things that have caught on in America in last 40 years, it is pretty amazing. But, to give just one example that Anthony Bourdain has highlighted: Sushi.
Sure, sure, there is plenty of bad Sushi to be had. But many good options as well. And, like he said, if America is willing to take on Sushi then we are likely to take on anything.
re: DougRisk
Americans have recreated sushi so as to make it acceptable to their tastes. They have not really embraced it in its true form. I can't put it any better than our friend la2tokyo did in a recent post:
"I quit making sushi after ten years because everyone forced me to put hot sauce on their fish and turn all their sashimi into ceviche. I got so sick of waking up in the morning to go to the fish market, working all morning to prep the best product that was humanly possible for me to serve, and then have someone ask me to cover it with mayonnaise, bake it in the oven with sriracha on top and turn it into a "Volcano" roll or something like that." http://chowhound.chow.com/topics/802516
Things don't really "catch on" in this country, they are brought here from other places and made to conform to what is common and acceptable. That's been going on for a lot more than forty years.
re: dmjordan
they love mayonnaise in Japan. its on everything. including sushi
re: GirlyQ
Yeah, I find that imported cuisine is almost inevitably tweaked to fit local tastes and ingredients.
My impression is that the sushi rolls were originally designed to get people who wouldn't touch raw fish with a ten food pole into sushi restaurants, and a lot of people will only eat the rolls, rather than sashimi. I actually do like the rolls, if done well, but tend to think of that as a separate food type. In East Asia, you have to search around to find a place that does decent rolls though, as you generally aren't going to find a dynamite roll at a sushi restaurant.
But I still maintain that processed cheese slices have absolutely no place in a sushi restaurant of any type.
I've seen some interesting things done to pizza and Italian food in Asia - takoyaki or kimchi beef pizza come to mind, as does Taiwanese pasta (Boil spaghetti, very al dente. Choose one of three sauces - tomato, cream or pesto. Mix sauce and pasta with the ingredients of choice, say bacon and mushroom, or seafood, or mixed vegetables, and serve with cream of corn soup and sweetened iced tea on the side).
re: DougRisk
I think people are intimidated by cooking it at home, due to the fat. It's not hard to manage with a bit of practice, but roasting a chicken rarely involves flames or smoke. And I suspect badly prepared chicken is more palatable than badly prepared duck.
I love duck myself, though. If I don't feel like cooking it at home, there's a roast duck place on the corner near my apartment, selling half and whole ducks. You get the breast sliced and served much like Beijing duck, with pancakes, sauce and green onions, and the rest of it is chopped up and stirfried with basil, chili-peppers, and sauce.
re: tastesgoodwhatisit
Duck, goose and pheasant are amongst my favourite things to cook and eat. If I see them on the menu you can be sure I'm having it!
re: DougRisk
My coworkers in UK eat boatloads of this stuff. All the benefits of tofu (or your favorite soy product) with a meat-like texture... so they say. See http://www.quorn.com/Recipes/
Also marmite of course...
re: drongo
Our eating of quorn no doubt co-incides with the loss of our empire.
re: Harters
I could have sworn there's quorn in the U.S. But even so, there are so many meat substitutes available in the U.S. (certainly in NYC, DC, and Boston) that the cultured fungus that is quorn isn't really needed.
re: Lizard
It's in the fake frozen meat products section in larger supermarkets.
re: ferret
Why are you telling me this?
re: Lizard
The "could have sworn there's quorn in the US." Yes, there is, in larger supermarkets.
re: ferret
But there isn't in Canada. Banned here.
re: piccola
Why is it banned here?
re: drongo
I checked my local Acme supermarket... and lo & behold, I'm now the proud owner of a package of frozen Quorn "Naked Chik'n Cutlets". It was in the section of the supermarket labeled "Natural/Organic" ... I laughed long and loud.
Now to try this stuff...
re: DougRisk
I agree with duck and goose. If I find one in the local market is is also frozen and shoved in the back of the case ... and always overpriced. Which may be the reason it hasn't caught on. Other things I rarely find in the market that I would like are lamb and rabbit.
re: DougRisk
Oh yes. Duck is one of my favorite foods. I have liked goose the times I have had it, but it's hard to find
I will replay again...
Crumpets. They take almost no effort to prepare, they are easy and tasty, they take on many popular toppings (i.e. Butter, Jam, Preserves, Cream, etc) and are relatively inexpensive (in their home countries).
And we love our starches.
re: DougRisk
I think the problem with crumpets is that they aren't different enough from American-style English muffins to really seem to be worth it for most shoppers.
re: beachmouse
beachmouse wrote: "I think the problem with crumpets is that they aren't different enough from American-style English muffins to really seem to be worth it for most shoppers.".
Great comment. This makes me really curious as to what English muffins and crumpets are like in the US, because to me these 2 things are so different in texture and taste. It's like saying that bagels and hamburger buns aren't much different to each other.
re: Billy33
what are you guys talking about? there are crumpets in every store I've ever been to in America.
re: Billy33
I've never seen a crumpet, and to look at me you can tell I have had a few cookies in my time.
re: Billy33
Indeed, crumpets and English muffins, in Canada anyway, are quite a bit different. I would never confuse one for the other. I guess they are both bready, cakey type things and both delicious with butter and jam, but the comparisons pretty much stop there.
re: SnackHappy
Thjey look similar as well.
They both serve as vessels for whatever topping you might want, and the toppings will be similar. ie - butter and jam, peanutbutter, etc...
The big difference is in the texture - crumpets are doughy, soft, and very chewy, but English Muffins are crispy and doughy..
I love both!
re: NellyNel
"Thjey look similar as well." [sic]
I don't know about that. A crumpet is like a pancake cooked on one side. English muffins are more like a bun.
re: SnackHappy
Sorry, but an English muffin is nothing like a bun!
They are both round disks with nooks and crannies.
re: NellyNel
I guess we don't get the same kind of English muffins. The ones I buy are smooth all over and I have to split them open to find any nooks and crannies. Much like I would with a bun.
re: SnackHappy
Well, actually, you got me there, you do have to split them open - but once open Crumpets and EM's are basically the same shape.
Thomas' Enghlish muffins are the Only brand! I think you can get generic, but I don't know of another brand name that do them. Never saw them in a bakery or anything like that, either.
I wonder why?
re: NellyNel
re: chowser
Whaddya know!
I've never seen them.
I did Google home-made English muffins, and homemade one look exaclty like crumpets, actually.
re: NellyNel
Someone gave me a gift once, years ago. They were okay but not worth what they probably cost.
re: chowser
Wolferman's as a business enterprise is a puzzler. I have yet to eat a product from there that tastes "artisanal." It's all just variations on store-bought English muffins. Huge waste of money from my perspective.
re: ferret
Is that true of most national mail order food stores that are popular? The ones that come to mind quickly are Harry and David, Omaha Beef, Swiss Colony, off the top of my head. I think of them as gift items when you don't want to send a gift certificate or flowers and don't know the person well.
re: chowser
None of those have good quality products, in my experience.
re: NellyNel
Perhaps north American "English muffins" are different from muffins in England. Here, a muffin is like a bread bun, soft and doughy. A crumpet is a completely different beast, in its taste, look and method of cooking.
I had never seen a muffin until I visited America in 1980 when I was intrigued to see "English muffins". They're quite popular in shops here now. Our normal supermarket does a very nice cheese and black pepper one.
re: Harters
I'm pretty certain English muffins are the same as muffins in the UK. They're bread cooked on a griddle whereas a crumpet is a type of griddle cake made from batter and not leavened dough. Taste and texture are quite different.
I think the similarities pretty much stop at general shape and size, geographic origin and usual toppings.
I'm assuming that you mean havn't caught on in America?
I say this as the things you and the earlier posters mention are popular here in different parts of Europe. I imagine there are some popular American things that havnt caught on here.
re: Harters
Chime in! What hasn't caught on in the UK that surprises you? I'd be curious.
re: Jen76
Salad. Good, inventive, salads.
And in line with a discussion on the UK board that involved schooling one of the UK posters whose knowledge of the US was entirely limited to occasional visits: DELI. Seriously impossible to find sliced turkey breast for deli sandwich. And few options elsewhere-- UK is a fan of the reformed meat product if the general popular offerings are any indicator. (I am DYING here.)
And frankly, the celebration/recognition of Hanukkah. That is, I cannot understand how a festival that celebrates with fried foods has not caught on here.
re: Lizard
Inventive salads? I see them all the time...
But I agree with you about many Jewish foods that aren't known outside hardcore deli culture: matzoh brei, gribenes, kreplach...
re: tatamagouche
Do you live in the UK? Because really, no salad... And outside of London and certain major city centres, hardly any Jews. I am very lonely up North.
re: Lizard
Living in Edinburgh I have never (knowingly) met a Jew here, but then I'm in the student community and I only know the religion of close friends. I do think there is some sort of society/community at the uni - most major faiths have one.
re: Xantha
There are around 250,000 Jews living in the UK (as per 2001 national census), with some two thirds living in Greater London. The next largest centre of population is Manchester with about 30,000. That's less than 0.5% of the total population.
That's about the same sized group as Chinese and a bit smaller than Bangladeshis - both groups have had major impact on UK food culture. No doubt, because many have been involved in the restaurant trade , whereas Jewish immigrants brought other skills and did not, generally, set up restaurants or other food related businesses here.
In terms of population movement, it's perhaps interesting that the census notes there are more folk born in America living in the UK , than born in Bangladesh. And American born residents are the fifth largest foreign group (after Irish, Indian, Pakistani, and German).
re: Harters
Just a quick request that the focus here remain on food. Racism and antisemitism are huge, important issues, but really too huge and off-topic for our site.
re: Harters
250K Jews (or any other population) in the UK doesn't sound like a whole lot of folks to me, but then I'm not a statistician. Harters- is that a significant population?
re: EWSflash
Well, I like to think we're significant, but no, these numbers are tiny.
re: EWSflash
Not statistically significant - as I mention upthread, less than 0.5% of the population.
re: Lizard
I normally find myself in complete disagreement with Lizard whenever the state of British food is concerned. However, in this respect, for once I agree with her/him.
It is certainly much easier to find good food and ethnically diverse food in urban areas than it is in rural.
In that, I'm fortunate to live within an hours drive of three of the UK's major cities so it is comparitively easy. That said, many of the country's top restaurants (as rated by Michelin stars or Good Food Guide scores) are found away from the major industrial cities. Only last week, in rural Wales, we had two great dinners at nationally acclaimed "upscale bistro" type places.
re: Harters
Only very recently decent coffee has started to catch on. Until a couple of years ago, the best you could get was that awful milky 'coffee' Starbucks served up or horrible stewed liquid. Coming from New Zealand where good coffee is a way of life, I couldn't believe there were very few decent cafes in London that served good coffee and a nice home booked muffin or great breakfast (i.e. not a greasy spoon). Cafe culture hasn't really caught on here in the UK - yet.
re: pj26
Well even in the USA, we are not homogeneous. Ice coffee, down south, was not popular for years. And you could not have gotten that most delicious of ice creams, coffee, in the south either. But you could get more weird super sweet fruity flavors.
And up north, you can get ice tea, but your basic southern sweet tea is not a staple.
re: Lizard
Hi—sorry, been in deadline hell. No, in the U.S.
re: Lizard
"turkey" in US "delis" is definately a "reformed meat product". I find myself wondering what natural turkey tastes like!
re: sandylc
Sorry, but no. Perhaps where you live, but in NYC, turkey is turkey breast. Full stop. Perhaps we should stop making generalisations about such an enormous country.
(Although your statement really really makes me want to make a generalisation about the flyover states.)
re: Lizard
Go ahead, make your generalization. Let's see what it is. :-)
re: huiray
Erm, would you mind making your argument? This data is something, but I honestly have no idea what kind of point you want to make.
In the meanwhile, i can continue to aver that I've had proper trket breast from many an NYC deli.
re: Lizard
"In the meanwhile, i can continue to aver that I've had proper trket breast from many an NYC deli."
Sure. But one can also get reformulated turkey, as described in that pdf file I posted, in NYC as well as almost anywhere else in delis in lots of places. Your statement in your post suggested that "turkey" in a NY deli was always and only turkey breast. Even if that was true, the pdf article makes clear that such "whole muscle" turkey breast meat destined for delis was compressed together and processed further - so one can hardly say that one gets "turkey breast", as a piece of breast such as one might see after being cut from a whole turkey, as the only offering in a NY deli.
As for that "generalization" about flyover states in the US, from someone who lives in Europe - let's see what it is...
re: Jen76
Patterns of immigration can affect things, of course. We have always had significant Ashkenazi and Sephardic Jewish immigration to parts of the UK. My own area, in north west England, has a very long-standing Sephardic community - such that when Ashkenazi were emigrating westwards in the 19th and early 20th century, from Russia, through England, to America, a significant number stopped here. But their foods have never really impacted on the wider community.
Similary, we had significant immigration in the 1940s/50/60s from the Caribbean which has had minimal impact on food culture.
If I had to guess at reasons for this - when we have very much taken on board foods of more recent immigrants (from Hong Kong, Bangladesh, India and Pakistan) - I suspect it's because those immigrant groups precede our growing overseas travel in the post World War 2 period and the consequent discovery of "foreign" foods. It is also the case that both Jewish and Caribbean groups quite quickly Anglicised themselves in many ways. That is not to say that there are not communities, it is just that in food terms, they dont get a wider audience.
On a specifically American theme, I would agree with Lizard about salad. It is generally rare to find the prominence given in America to it in not only the UK but throughout Europe.
Fruit Fools.
I mean really, it's good home-made whipped cream with fruit and sometimes (though not when I make it) nuts folded in. Easy, and c'mon it's a dish based on folding things into that heavenly fluffy dairy product WHIPPED CREAM!
Oh well, it's lack of popularity makes mine look all impressive (and lessens the chance that it will be a duplicate of what somebody else brought.... not that too many fools would be a BAD thing....) when I bring it to a party lol. Being here in California there is always some wonderful fruit (ESPECIALLY during strawberry season! OMG strawberry season in CA.... Oh yes....) to make a fool of. One time for a party I made a chocolate/coffee whipped cream and strawberry fool and put them in the same bowl (after the manner of Neapolitan ice cream... separate flavours touching, know what I'm talking about?) and it went over really well.
For that matter, home made whipped cream in general. I understand that we Americans like our pre-made stuff, but I have run across so many people who have either never (and I mean never) had home-made whipped cream or only had it once or twice in their life, it's crazy. Cold cream, softened/melted gelatin, vanilla, and sugar in the mixer mixed until desired thickness and everything measured only according to taste (in other words, as unsweet or as sweet as I've wanted it, I've never managed to mess it up). In case anybody is curious, I prefer to make my whipped cream ultra thick. I basically play "chicken" with it in the mixer and let it whip until it is JUST about to separate and make butter. So far I've managed to avoid making butter, but my mom did tell me once that she managed to accidentally make whipped butter one time by overwhipping her cream. She said it was wonderful on toast, so it was no great loss.
re: Popkin
Good point. I left convenient off my list above.
re: Popkin
I hear ya! I make fools regularly and love them. My favourite is elderberry which I had in England. Not only fools but Eton Mess! I mean, it's delicious and so simple.
re: Popkin
I read your first line with the voice of Mr. T in my head.
re: Popkin
I recently read a posting on another (non food) board where someone was crowing that she had FOUND A SUBSTITUTE FOR COOL WHIP. Just whip some cream with your mixer!!
I truly wish that I was kidding, that there were not Americans who think that Cool Whip is the original and whipped cream a substitution that they cleverly came up with.
re: rohirette
re: rohirette
Cool Whip was something I ate (blech) when I was on weight watchers in the 80's.
Now, it's a staple in most homes of the families I know. I believe it became that
way because people thought they could have a low fat option to whip cream. However,
far fetched the flavor is, it can be an alternative for some I suppose. For me, it's not a replacement, I'd rather not eat it at all.
re: rohirette
I know what you mean. My wife was amazed when I suggested that, rather than BUYING Stay-Puft Marshmallows, that I MAKE marshmallows at home! She truly didn't know that you could actually make your own marshmallows!
re: rohirette
I'm really glad (but also sad) that I just read that. HA
re: rohirette
The sister of a guy I used to date had made Knoephle soup from scratch and she proceeded to tell me she couldn't believe the recipe had called for cool whip. Being of German descent I asked to see the recipe..lo and behold the recipe called for whipping cream which she assumed meant cool whip...
re: rohirette
First time tonight I laughed out loud- and then a shiver ran up my spine. Thanks for the full experience.
re: Popkin
You put gelatin in your whipped cream? Whipped cream for me is always 40% fat, hand whisked with some regular sugar and some vanilla until it forms soft peaks.
re: Xantha
I just like a really stiff whipped cream (^_^) I usually whip up a good bit then stash it in the fridge for use for a couple of nights, and the gelatin helps keep it stiff in the fridge. I would of course never denigrate the softer styles, whipped cream is always heavenly.....
I also really like to use it for for frosting cake and cupcakes, much preferred in this house to buttercream for the most part.
re: Xantha
I use gelatin in whipped cream when I'm going to transport it. I also like it fairly stiff.
re: Popkin
What we do instead of fools is, we have our fruit with ice cream. And what we do instead of trifle, is we make shortbread.
re: PotatoPuff
I actually prefer Camembert to Brie. And I never met a falafel I didn't like.
re: PotatoPuff
Falafel? Not sure about "unavailable in many areas" but larger cities are overrun with falafel options. Near my office in downtown Chicago there are no fewer than 7 falafel-centric fast-food places within a fairly quick walk. Jeez, it's even on Subway's menu. If it's not in your town yet, it soon will be.
re: ferret
I was thinking the same thing. Years ago in New York City, I used to think that the falafel was the city's official food.
Still, they can be difficult to find in many non-urban places.
I think this is regional. (I live in a part of the US where fowl is not uncommon, for example, but fresh fish is almost impossible to obtain unless you're a fisherman.)
In general, in the US, I'm surprised that cooking Indian food at home has not caught on as much. It's a food that pays off in flavor for little efforts, IMO. The spices may seem daunting, but the actual ingredients are so simple, whole, and healthy. OK - maybe I just answered the question for myself there. Americans want processed fat, cholesterol, and salt, which McDonald's gleefully delivers, so.... enough said.
re: velochic
Actually, I think it's far less the simple/whole/healthy part than "the spices may seem daunting" part. Americans do eat Indian food out lots; you were talking about cooking at home—and as someone who loves her Madhur Jaffrey, I can see why non-regular cooks would be daunted by making their own masala etc.
re: velochic
I agree w/ tatmagouche think it is the spices that are daunting (and expensive). There are quite a few that aren't found in a "typical" American kitchen and it is expensive to buy them all, if you don't make it frequently. It can also be also time consuming (at least the dishes I generally make), compared to a quick pasta meal. And, there's the lingering odor.
re: chowser
I buy my spices at the coop and they are pretty inexpensive, and you can buy only what you need. And as far as the "lingering odor," I myself love having my home smell like Indian food. To each his own.
re: jillcatt
Immediate smells are always good--nothing beats food currently being cooked. But, days later, smells aren't as appetizing. I've known a lot of people who rent out houses and they've said it turns people off completely when the house has lingering odors, especially when the current tenants have been there for years and it permeates everything in the house.
I'm not bashing indian food at all. I like to make it and do have the spices. I was trying to explain why I think it's not as popular to cook to many americans.
re: chowser
Mr Pine is from India, so I make Indian food quite often. However, when I fry samosas, I do so on the patio table, just to avoid that hot oil smell in the house. Other Indian cooking: I crank up the exhaust fan to "overload" and open every window--does seem to help.
re: pine time
Mr. Pine is a lucky man! I love samosas but have never made them for my husband. How do you make samosas on the patio table? As I said, I love the smell while I'm cooking but a couple of days later, I don't like walking into the house to the stale smell. Maybe the key is getting a better exhaust.
re: chowser
I do all the prep inside, then take my tiny (Fry Baby) deep fryer to the patio table. so, it's the frying smell that I keep outside. when I'm doing the fillings (usually do 2--1 meat and 1 veg), I have the exhaust fan on blast level and all the windows open. Love samosas, and sometimes we'll make a huge plateful and that's dinner, not an app!
re: dmjordan
It's funny because we have panna cotta on more menus in our area (Canadian prairies) and almost never see tiramisu! Having panna cotta on menus makes me thankful as I have celiac and must avoid gluten, anyway. Both are so easy to make - I like to infuse panna cotta with herbs.
The first thing that comes to my mind is smazeny syr or fried cheese, immensely popular in the Czech Republic. It's a thick piece of edam fried in breadcrumbs. It can be served on a plate with a side dish, but is more popular as street food on a bun with sauce that is similar to tartar sauce.
It is so, so good--and goes down way to easily after drinking. My friends and I always wondered why this hasn't caught on in the US.
re: alliegator
I was there last summer and had it. I'm not surprised it hasn't caught on. It's the Eastern European equivalent of the TGI Friday's mozzarella stick.
re: alliegator
Agreed. Have had it there, too, and make it at home.
re: alliegator
There's one I've never heard of...sounds great.
re: alliegator
I'm surprised a food truck hasn't picked up on the idea.
re: chowser
We have the Tabor cart in PDX that makes it with Muenster...delicious!!! They make it as a sandwich, but I like it as a plater with spaetzle and salad..and the fabulous tarter sauce
re: alliegator
If you're bemoaning the lack of fried cheese, I'm guessing you've never been to Wisconsin. :)
My favorite fair/festival food when I was younger was to munch a near foot-long stick of fried cheese. It was like hot, deep-fried heaven. And now I want to try it on a bun with sauce. :)
re: mse924
I have not been to Wisconsin. But I am visiting my best friend (my flatmate in Prague and a fellow smazeny syr lover) in Minneapolis soon. Maybe I should insist on a weekend road trip :)
re: alliegator
Sounds like this would go over really well at the Minnesota State Fair, where you can buy practically any "food item" deep-fried on a stick. Rumor has it that this year's newest treat is a stick of butter....deep-fried on a stick. Really.
re: jillcatt
We had that here in WI too! I was too freaked out to try it, but people who did said it tasted surprisingly not as gross as you would think. It was wrapped in a wonton-type deal and sprinkled with powdered sugar.
And Alliegator, have your friend take you to Culver's in Minnesota. It's a Wisconsin-based chain. A walleye sandwich with a side of deep-fried cheese curds is a pretty accurate representation of upper-Midwest cuisine :)
I'm surprised Indian food isn't more popular. Sure, it has its following and is pretty widely available, but not to the extent of Mexican food, or cuisines from the rest of Asia (especially Thai, Chinese). I really hoped the Indian concept would have won America's Next Great Restaurant, OK there were flaws with that contestant but I would totally go for fast-casual naan & curry. I don't think the heat level or individual spices are that different from Mexican or Thai, so what is it that makes Indian food seem scary and weird? 1 billion south Asians can't be wrong...
re: babette feasts
When it comes to "ethnic" food I think immigration patterns play a major part. The UK is big on Indian food and mediocre (but ever improving) on thai and chinese. It's not surprising as India was part of the commonwealth.
I'm not overly familiar with American immigration after the early 20th century but I'm given to understand that many emigrated from east asia (China, Vietnam) during the latter half of the last century which might account for their cuisines being more present? And Mexico as a bordering state is a given to have culinary exhanges with. Is there a large Indian population in the US?
re: Xantha
Not sure I agree with BF on this one—Indian food in the US is not the staple it is in the UK, but it's reasonably widespread. I grew up in Oklahoma (not OKC or Tulsa) in the 70s/80s, and even we had an Indian food resto...I've lived in LA, Iowa City, Boston, Denver/Boulder, and more briefly Santa Cruz and Eugene, OR, and never been without Indian restaurants.
re: tatamagouche
Yes, it is reasonably widespread, just nowhere near the level of Mexican or Thai. It seemed like on ANGR, they kept saying in effect, 'Is middle America ready for Indian food'? Seemed silly to me, because it IS pretty common here. But, within 3 miles of my house there are at least 3 Thai restaurants, 3 sushi, 4 Mexican/ish plus a taco truck, several American, several pizza, and 1 Indian resto. Go a few miles farther and you get lots more Mexican and into Vietnamese territory. The biggest concentrations of Indian restaurants in Seattle are near the University and (apparently) near Microsoft.
re: babette feasts
Again, depends on region: I *wish* Boston had as many Mexican restaurants as it does Indian!
re: Xantha
Yes, I'm sure immigration and borders have a lot to do with it.
re: Xantha
In my town, in deepest darkest Silicon Valley, there is an incredibly large Indian population.
Many different kinds of Indian restaurants also.
re: 512window
We have quite a few Indian restaurants, but most are mediocre (San Diego area)--very little adventurous spicing and not a good representation of regional dishes. Mr. Pine keeps saying we should open an "Indian grub" restaurant with samosas, bhel puri and other delights. Not sure most Americans would have a clue that they are.
re: pine time
Actually, that's a good point relating to Babette's original—*regional* Indian cuisine we don't see a lot of. It's usually Punjab.
re: babette feasts
I've always loved going out for Indian, but was not seduced into cooking at home until Raghavan Iyer's 660 Curries came along. It took me about 70.00 in spices/ingredients, plus 20.00 for a second grinder to set up cooking at home. For many people that's a sizeable barrier to entry, compared to tossing together a pasta or whatever other weeknight meal.
re: chefathome
It's trendy in gastropubs.
re: babette feasts
In the U.S.? I did not know that. Thanks!
re: chefathome
On that note, chorrillana from Chile. Also a form of loaded fries. Actually, Chilean cuisine in general is one we don't get much of, arguably because Chileans don't emigrate as much as many of their counterparts in Latin American countries.
I know I'm not generally supposed to link to specific posts on my blog but hopefully this will be okay because it explains chorrillana:
To go further with this, pastel de choclo is often considered Chile's national dish, & it's basically a pot pie with corn, beef, onions, raisins—nothing not to love.
re: tatamagouche
Chorrillana would go over well since it kind of reminds of TGIF type foods. Maybe, Chilean foods have not had such a big impact because of the sparse immigration, and because it it kind of "simple and home cooking-like" and might not create the theatrical and exotic experience Americans seem to prefer when going to a Latin American style restaurant.
I also know of a Chilean lady in California who was marketing pebre (a Chilean "salsa") as "Chilean Salsa"--but, with the difference that she had to spice it up a lot for the American market--to an extent that it basically became un-Chilean.
re: chefathome
Poutine has been in the US for quite some time in the form of Disco Fries, which was influenced by Canada.
re: monavano
That is interesting - I cannot believe I had not heard of Disco Fries before! I have not been to the U.S. in about four years but used to fly to a few states regularly for work. Weird.
re: chefathome
Disco Fries are primarily in the NE region, New Jersey in particular. Is there anything better than smothered fries?
I drool when I watch Chuck (Chuck's Day Off) make lobster fries. OMG!!
re: monavano
OK - thanks for the explanation. I have never been to the NE region. Poutine can be very delicious, that is for sure. Sadly as I have celiac I must make it myself rather than enjoy it out.
Those lobster fries look divine, don't they? Wow...
re: chefathome
Down south we call it gravy fries....
re: PotatoHouse
Huh. I learned something today! :-)
re: chefathome
West Lake Soup (basically egg drop with minced or ground beef and cilantro in it, as well as often mushrooms and stuff like that). While this is a stardard at a lot of resto's within Chinatowns (to the point where you will probably find it in even very small places). outside it is usally only found in the high end places; and basically never at the americanized "neighborhood" place. This has always baffled me a little, as West like often not only (if well made) is tastier than egg drop or a lot of the egg drop variants that are on the soup list of a neigborhood, it's probably cheaper for the resturaunt to make (beef and cilantro have got to be cheaper than a sefood mix) and they usually can price it as a "premium" soup. I sort of could understand the dearth twenty or so years ago, when cilantro might have been considered an "exotic" ingredient, but nowadays while there are still a lot of people who don't like it, I doubt it would be considered odd to see on a menu.
re: PotatoHouse
Is that just like the fries with gravy eaten by the guys in the movie Diner set in Baltimore? Is that all poutine is?
re: chocolatetartguy
Gravy and cheese curds on fries. But I'm not sure how many American imitators actually use fresh curds. One pub in Seattle serves frites with demi glace and a fontina cream sauce as their ode to poutine.
re: babette feasts
I know of a number that get their cheese curds from WI, like Euclid Hall in Denver.
re: chocolatetartguy
gravy AND
the freshest cheese curds that go squoic-squoic-squoic when you eat them
sometimes with foie gras. oh the gluttony!! XD
re: dumpycactus
And served with a pitcher of beer.
I have fond memories of a pub in Montreal where we found a happy hour special of classic poutine and $5 pitchers of Gluiness.
re: PotatoHouse
Gravy Fries are not Poutine. You need cheese, and then it is time to Disco.
re: PotatoHouse
gravy fries dont have fresh cheese curds...its not close to poutine
re: chefathome
We have "disco fries" at many diners. It's fries smothered in gravy and melted cheese, which isn't cheese curds, but it's sort of close.
re: Avalondaughter
trust me, it isn't close. I live in montreal and some places try to use mozzarella or other cheeses and its disgusting. If its what I ate and was told thats what poutine is I would never order it again. Its all about fresh cheese curds that havent melted.
re: chefathome
Very popular in the land of Springsteen and The Sopranos. But, in the Garden State, we call them Disco Fries.
(Actually, it is really only popular in the Belleville, Bloomfield, Union, Montclair, etc. parts of NJ)
re: Sandwich_Sister
Moussaka (vegetarian) was common in my house as a kid.
While I love it, I'm not surprised it isn't really popular. Not many people outside of the true home cook realm seem to venture to such things as eggplant.
re: Sandwich_Sister
People are funny about eggplant. I make moussaka all the time and people who hate eggplant love it. They don't know what eggplant can be. It is more time consuming to make than lasagna for me.
For years, I thought Banh mi was going to be the next big thing. Then I thought "Empanadas, now that's going to catch on!". In both cases, it never happened. Montreal is still drowning in 99cent pizza and shish taouk (chicken shawarma) places. Ramen is looking like its about to go mainstream, but I'm not holding my breath.
re: SnackHappy
+1 on empanadas. I love them, and they're not the easiest thing to find around me. I do make them sometimes, trying different recipes from around the interwebs.
re: alliegator
Have you ever found a good recipe for a baked empanada? Far from traditional, I know, but I have difficulty eating fried foods, so I've always looked for a baked empanada, figuring as long as the filling is traditional, it might work!
re: milkyway4679
There are lots of baked empanadas. Chilean and Argentine empanadas are baked as is the Galician version. No need to go all "untraditional".
re: SnackHappy
This may be a location thing as well. The Banh Mi is very popular here in Orlando but we also have a section of town that is the Vietnamese district.
Also we have lots of Colombian / Venezuelan / Spanish bakeries here were you can order Empanadas all day long.
re: Sandwich_Sister
Well, again, I guess it depends on how we define "catch on." Are we talking slider-level popularity, whereby chains begin to appropriate them? Are we talking become popular in their "natural habitat" (in this case, Vietnamese sandwich shops, Latin joints)? Do we mean that we see high-end/ American contemporary variations on them? In the latter case, I've certainly seen banh mi take off—less so empanadas, but then I live in an area with lots of Mexican and Central/South American joints serving them as well as pupusas, gorditas, etc.
re: tatamagouche
Banh mi has starting taking off recently in London, around half a dozen places have opened in the past year. It's certainly not yet mainstream, but think it's a great addition to the eating scene (even if there is disagreement around 'authenticity'!)
re: Sandwich_Sister
We have lots of latino bakeries and banh mi places, too. I can find Chilean, Argentinean, Colombian, Uruguayan and Venezuelan empanadas very easily. The only thing I can't get is a Galician empanada which is too bad because they are darn good. I can also go to neighbourhoods with many banh mi shops to chose from. It's just that these foods are not catching on with the general population.
re: SnackHappy
Well we have La Chilenita which is really popular but I agree Im surprised there aren't more...
and I honestly dont know how so many of the shwarma places that don't stay open till 3am are still around.
re: kpaxonite
Shish taouk is the undisputed king of Montreal fast-food. It dethroned the souvlaki sometime during the nineties. And I guess before that everybody ate steamies. If they ever let us have taco trucks, perhaps that could be the next thing.
re: SnackHappy
Banh Mi sandwiches are HUGE in many areas
re: SnackHappy
LA, Houston, NYC, New Orleans and countless other major cities are overrun with places serving banh mi now.
re: SnackHappy
But why wold Banh Mi and Empanadas become so big. There are already baguette sandwiches and meat pies (as well as spinach or cheese pies--spanakopita and tiropita), empanadas are basically the same.
re: Wawsanham
"But why wold Banh Mi and Empanadas become so big."
Because there was real enthusiasm for both of them that didn't translate into mainstream adoption. And I don't really understand your argument. Of course there are other types of food served in bread and baked in dough. Does it mean that people have to stop at one type? Like I wrote upthread, Montrealers switched allegiances from souvlaki to shish taouk (chicken shawarma) and yet they are both grilled meats served in pita.
re: SnackHappy
Like I said they are basically the same as something that already exists. Maybe, that means that they actually have caught on. Besides, judging from all the talk, at least Banh Mi seems to be a big thing--though it seems like hype to me as it is just a baguette with topings.
re: Wawsanham
I don't know where you get you banh mi and empanadas from, but over here banh mi are made in Vietnamese bread that is quite distinct from any French baguette I've ever tasted and standard fillings for empanadas are also something I've never seen in other turnover, chaussons, calzone, pastie or what have you.
Anyway, I still think dismissing entire types of food based on the fact that other foods look similar is an odd argument. That's iike saying people shouldn't eat curry because we already have stew.
re: SnackHappy
I'm not saying that people shouldn't eat something. I'm just trying to explain (to myself, I suppose) why these foods "have not caught on" (actually they seem to have caught on)--and one reason is that they are just a different guise of something that basically already exists.
About banh mi. They don't exist where I live (in Chile). I've just seen pictures or read a lot about them--on boards like this one or in articles. Empanadas are very big here--and they are very similar to English meat pies (cornish pasties) or calzone as the "Empanada con pino" and the "Empanada napolitan" exist and are more or less those two things. Really it's just dough with something in it--same as turnovers, etc...
re: SnackHappy
The Banh Mi is everywhere here in Seattle - yeah! I wouldn't mind finding empanadas as easily as well... tho we do have a great salvadorean bakery nearby here, with papusas, which are close:)
re: GraydonCarter
French fries? Most everyone gets them at fast food joints, which are EVERYWHERE.
Still, nothing beats good, hot artisan-style Euro fries.
re: Tripeler
with mayo.
re: Tripeler
I know fast food joints also sell french fries. I meant a place that sells only french fries.
re: GraydonCarter
Now there's a winning business model.
re: ferret
Ya, lots of failures. On the Belgian Fries website they list all the US locations of various attempts and nearly all are closed. In fact, the only shop listed as still open is Maine's Duckfat Restaurant, a small sandwich shop that serves "classic Belgian fries made with local Maine potatoes fried in duck fat."
re: ferret
On friday, while driving the loop around Baltimore, I saw on my GPS a location for Boardwalk Fries. There may be as many as three locations remaining in Maryland, but this franchise location has been shut down and replaced by a pizza place. Great location but the business model is based on a $2 item.
From their website, "In the summer of 1980, while strolling along the Boardwalk of Ocean City, Maryland, enjoying the sights and smells of the ocean, brothers David and Fran DiFerdinando imagined a business that they couldn't resist. Together, they founded Boardwalk Fries® - today the only major French fry brand in the United States."
The chain has since been rebranded as Boardwalk Burgers and Fries.
As far as what hasn't caught on in America. What about tea shops that specialize in afternoon tea?
Are we too busy as Americans to enjoy this?
re: Sandwich_Sister
"tea shops that specialize in afternoon tea"
I'm struggling to think of anywhere where this has caught on.
re: Harters
That is kind of the point food/dishes you are surprised hasn't caught on.
re: Sandwich_Sister
I'd read the OP as intending to mean food/dishes which were big "somewhere" but had not caught on "somewhere else".
Most of the posts upthread seem to have read it the same way - in that they mntion food that is big "somewhere else" but not where they are. On that basis, I can't think of anywhere where an afternoon tea shop is big. Of course, if you're responding to the OP on the basis of "Hey, a really good idea would be shops selling afternoon tea and I'm really surprised they havnt caught on", then I'd see that as a valid, if different, point.
re: Harters
I (the OP) think I came up with one example of a food that is "big 'somewhere' but had not caught on 'somewhere else'" as you put it with my Tortilla example. I also think I came up with one that I'm surprised hasn't caught on in cocktail sauce.
I welcome other interpretations. Interesting stuff here.
re: spike74
How exactly would you expect cocktail sauce to explode in popularity? It's a standard with shrimp but why would you expect it to be popular as a general condiment?
re: ferret
I'm not sure I get the cocktail sauce thing either as an example. A lot of people have it with shrimp, prawns (prawn cocktail), crayfish etc, so it has 'caught on'. What else would you have it with? Isn't this like saying you are surprised tartare sauce hasn't caught on?
re: pj26
Cocktail sauce would taste good as marinade for chicken or other meats, could be used to add a little kick to a gravy, might taste good on a hamburger, how about on string beans?
That's what I mean. People put ketchup on everything, why not cocktail sauce? Why haven't the makers tried to expand the marketing?
re: Harters
I know what you mean - a shop "specialising" in "afternoon tea" sounds weird! But FWIW, there are I believe at least a few countries where it is common to while away the afternoon in good company with tea as the beverage of choice. India, especially North, is very much like that. Any time of the day is good for a chai break, but after lunchtime it becomes more and more likely that the chai break will become extended and turn into a friendly group laze-about. Snacks get called for, and especially if the company is all male the talk will turn to politics or cricket or both. In South India you can do the same but with coffee.
I guess that's the kind of thing sandwich_sister was thinking of?
re: Sandwich_Sister
Yes, and I think America is more of a coffee culture. Although I've found British-themed shops and tea houses here and there. There's always the Ritz Carlton.
re: monavano
get your coffee and quick mentality. We have one tea shop I know of here in Orlando. I should check the Ritz. :)
re: Sandwich_Sister
> afternoon tea
You mean "high tea," which they do serve at some Ritz-Carlton locations (Palm Beach and Naples to name a couple. The DC Ritz has an afternoon tapas bar).
For some reason they also serve high tea at the Liberty Hall museum every Wednesday:
re: GraydonCarter
You can find "high teas" in most upscale hotels in large metropolitan areas. Why it doesn't take off is because no one outside of tourists or the independently wealthy have the luxury of taking an afternoon tea break.
re: GraydonCarter
Actually, the correct usage is "afternoon tea." Back in the 60's, folks who didn't know better thought that "high tea" sounded more upper class. It doesn't. Unfortunately, the tacky misnomer caught on in the U.S.
re: GraydonCarter
"9. Afternoon Tea or Low Tea vs. High Tea: Please do not refer to your afternoon tea as a high tea. Remember, a high tea is served in the late afternoon or early evening (5 PM to 7 PM) taking the place of dinner. Served at a "high" table with seated place settings. The foods are heartier and consist of salads, one or two hot dishes, pot pies, cold chicken, sliced meats, cakes, fruit tarts, custards and fresh fruits. The tea may be served hot or iced. The addition of any supper dish would be appropriate."
I am surprised that sandwiches haven't caught on in the US. I don't mean subs but square sliced bread filled with anything. In the UK all the supermarkets sell pre-packaged sandwiches, so do the gas stations and there are sandwich shops all over the place which make them to order. Sandwiches are a British way of life especially for lunch.
re: smartie
"I am surprised that sandwiches haven't caught on in the US."
Sandwiches are all over the place in North-America. Diners, cafeterias, delis, cafes, corner stores, supermarkets, gas stations, vending machines. You can find sandwiches in all these places.
re: SnackHappy
Not to mention lunchboxes everywhere
re: EWSflash
And sandwich-specific tupperware.
re: SnackHappy
I think what smartie is saying is the prepackaged sandwiches in triangle shaped plastic containers, that you can grab and go. Some of these sandwiches in the UK are really delicious (i.e. 'gourmet' ingredients, creative combinations) and really fresh. In North America (well Canada at least) many of the great sandwiches are sit down dining. Corner store and gas station sandwiches are no where near the quality of the UK sandwich shop ones. And the ones you get at Starbucks, etc, look as though they have been there for a while...and cost too much for what they are!
re: smartie
We have a chain of small grocery stores here called Fresh & Easy run by Tesco. They sell lots of prepackaged ready to eat foods - sandwiches, salads, and heat&eat meals. I've tried their sandwiches on occasion when I need a quick lunch, but I can't say I was impressed. I think they are a bit expensive for what they are at $4. They are fine in a pinch, but nothing to write home about. I remember grabbing a sandwich at Pret a Manger (I think that was the name) at Heathrow during a layover. It was definitely better. I see they have some US locations now, but only back East, unfortunately for me.
re: smartie
Thanks for clearing that up. Your post didn't really say anything about that quality of the sandwiches. That being said, most diners, coffee shops and bakeries around here offer good quality sandwiches.
re: SnackHappy
Redacted. Freshly made sandwiches trump the boxed (usually-- there are some grim filled rolls in my village that come far below the Boots shapers lunch). The selection available to me from traiteurs on the continent or sandwich places along the North East U.S. have been superior to boxed, so the failure for these ready-meals to catch on? Well, I suppose still surprising. There's no accounting for taste...
re: Lizard
I agree - give me a freshly deli made sandwich over our pre-packaged, shipped in sandwiches any day.
re: Lizard
I was wondering if I'd missed out when I was visiting the UK because I didn't have a decent premade sandwich. They were all what I'd expect from sandwiches that had been sitting around in a refrigerator.
re: smartie
They may be the most commonly-eaten single item in the US. But because they are so easily made at home and packed in lunches, you may not be seeing them to the degree you expect, pre-packed in stores, because there's not as much need. But certainly any convenience store has shelves full of them. Every diner or coffee shop has dozens on the menu.
re: smartie
We do have that in America - the problem is that most of it is made out of that dreadful processed meat, and cheese product that isn't much cheese.
I often see them and say "I can make a better sandwich at home with better quality products for the same or close to the same about of money"
re: Sandwich_Sister
Sandwich_Sister, perhas you could limit your generalisations to the Orlando area? I can assure you that that is not the case in major cities in in the NE.
re: smartie
I know what smartie means, though. Locally I can go to any one of a dozen sub shops before I will find a NYC-style deli that serves a pastrami on rye.
Ploughman's Plate is one of my favorite lunches, and here in the NE not many restaurants have it on their menu.
re: mcel215
Maybe you're living in the wrong England?
re: kpaxonite
re: mcel215
Americans havent' caught on to Stilton cheese.
re: GraydonCarter
what makes you say that?
re: GraydonCarter
If you go for Stilton's cousin, Blue Shropshire, it is both.
Whenever I hear this I kerp thinking of the British Skit (from Not The 9 O'clock News, I think) where someone in a pub says "I'll have the plougman's lunch) and the waitress nods, turns to an actual plougman (circa 18th century) steals his plate, and places it in front of the first person.
re: GraydonCarter
i know what stilton is. i've eaten it often. I'm an american.
i still don't know why you say what you said
re: thew
GraydonCarter's comment is puzzling. For one, many Americans know about Stilton. It's a popular cheese. And for another, Stilton isn't even ubiquitous in the Ploughman's lunch in the UK (if only) where cheddar often appears on the plate.
I continue to be baffled by these negative generalisations, which carry a whiff of self-aggrandisement with them. (Can't help but think of a cousin-in-law who dismissed all Americans based on her visit to Palm Springs. And can't help but think of all the hounds who would leap to agree with her in order to appear worldly.)
re: huiray
again - any generalization about 300,000,000 people tends to be as false as it is true
re: huiray
Food snobbery rears its ugly head. As does anti-Americanism.
re: jmckee
Not at all. I eat those square pieces of yellow stuff myself, as occasion arises. Perhaps you are projecting your own prejudices.
I'm still waiting for people to catch on to the cuisine of Portugal. We've done just about everything else!! It's ridiculous that there are a lot of people of Portuguese desent here in the S.F. Bay Area, but not a single Portuguese restaurant, not counting the Grubstake, which is only pseudo. The food is Mediterranean, with lots of seafood and I think this type of food would really catch on if folks were aware of it. And it's a lot cheaper that those trendy tapas places with basically the same type of food.
re: arktos
Tons of portugese chicken and other portugese foods in Montreal
re: kpaxonite
Toronto too. But it's true that Portuguese food isn't exactly trendy.
re: arktos
OMG - yes!!! But then, I think everything about Portugal is under-appreciated. I visited for the first time nearly six years ago, have been back about once a year since, and always marvel at what a hidden gem it is. Foodwise, for me, that's true even more for the baked goods than it is for the savory main course offerings. Even the plainest cookies can be revelations, and the range of things the bakers do with custard boggles my mind.
re: peelmeagrape
Loads of Portuguese food in NJ. It's all about the immigrants!
re: Jerseygirl111
True enough, and the fame of the Ironbound area in Newark is well-known, but really only within the region. I'm not too sanguine about the *widespread* recognition of Portuguese food elsewhere in the US, for example, except in other localized areas perhaps (or even its being distinguished from Spanish food - not that I can do it readily too!!).
re: Jerseygirl111
And Fall River, MA!!
re: arktos
Ha! I am currently writing a column on Catalan cuisine, like Portuguese, bafflingly over-looked. (Highly recommend Colman Andrew's excellent "Catalan Cuisine" the beef stew with oranges and olives is remarkable.)
re: pikawicca
Portuguese and Catalan cuisines are probably overlooked because the world, especially the US, has become so globalized. That means they have to compete with hundreds of other cuisines--not just 5-10 cuisines, which would have been the case 30 or 40 years ago.
Rijsttafel, hot beignets and jambalaya all deserve wider availability. And the creamy vegetable soup and brown bread served everywhere in Ireland – inexpensive and healthy. And coffee trucks serving really good coffee like those that can be found parked on the side of the road all over Oregon.
re: JeremyEG
Aren't croquetas the same thing as croquettes? I do sometimes see croquettes on menus. I have been making them for years, and like you, have wondered why they don't catch on more thoroughly. They are not hard to make, but are time-consuming; on the other hand, they are not expensive ingredient-wise and use up bits of leftovers well.


text:
Home » News » Education
Bedford mother recalls harrowing days after twins' birth
New Hampshire ambassadors for the March of Dimes Amy and Steve Finnerty hold their four-year-old twins, Caitlyn and Keegan, at their Bedford home on Thursday. (DAVID LANE/UNION LEADER)
Finnerty, her husband, Steve, and twins Caitlyn and Keegan are the 2014 New Hampshire Ambassador Family for the March of Dimes. They credit the Granite State chapter of the organization with providing support during those difficult first few weeks.
"I was honestly freaking out," said Steve. "They were so small, I was thinking how could they possibly survive?"
Keegan, born two minutes after Caitlyn, also needed artificial surfactant and chest compressions to keep him alive. He was also hooked up to a ventilator and listed in critical condition.
The parents shared the duties of feeding, bathing, changing diapers and learning how to care for their micro-preemies. Caitlyn would eventually undergo surgery in Boston at the Floating Hospital for Children at Tufts Medical Center. Amy said Steve's co-workers at the Federal Aviation Administration center in Nashua took part in a program whereby they donated vacation hours to him so he could help with the babies.
"We decided to apply to be the ambassador family, and we were picked," said Steve.
"We want to go to events and tell anyone who wants to know to become more involved with March of Dimes," Amy said. "I tell my story and talk about how the March of Dimes has helped us. We know because of the March of Dimes our twins are here today. We want to give back."
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Santa Fe University of Art and Design Photography Opens In/Visible Borders Exhibit Today
The Photography Department at Santa Fe University of Art and Design (SFUAD) has announced a joint exhibition with the City of Santa Fe Arts Commission's Community Gallery called In/Visible Borders: New Mexico Photographers. The exhibition, curated by SFUAD Photography Department chair Mary Anne Redding, opens to the public today, Monday, Sept. 9, from 4:30 to 6:30 p.m. with a reception at SFUAD's Atrium Gallery in the Marion Center for Photographic Arts. A complementary exhibition will open at the Community Gallery on Marcy Street Nov. 22.
This joint exhibition examines the cultural, political, and economic realities of life in the 21st century along the borderlands between the United States and Mexico. It also investigates the organic borderlands between cultures and economic status that define the state of New Mexico and the greater Southwest, and it explores the relationship of these invisible and visible boundaries.
Nineteen New Mexico photographers were invited to participate. Each photographer will show two images in SFUAD's Marion Center and two in the Community Gallery. Exhibiting photographers include:
Tony Bonanno (Santa Fe)
Michael Borowski (Albuquerque)
David Bram (Albuquerque)
Lauren Greenwald (Las Cruces)
Kirk Gittings (Albuquerque)
Mindy Jean-Paul (Santa Fe)
David Michael Kennedy (El Rito)
Karen Kuehn (Peralta)
Greg Mac Gregor (Santa Fe)
Norman Mauskopf (Santa Fe)
Delilah Montoya (Albuquerque)
Patrick Nagatani (Albuquerque)
Teresa Neptune (Santa Fe)
David Robin (Santa Fe)
Sharon Stewart (Chacon)
Jamey Stillings (Santa Fe)
Martin Stupich (Albuquerque)
Carlan Tapp (Santa Fe)
Tamara Zibners (Albuquerque)
In addition to the exhibition, two free public lectures hosted by participating photographers will be offered to the community.
In/Visible Borders: New Mexico Photographers
Opening reception
Monday, Sept. 9, 4:30-6:30 p.m.
Atrium Gallery at the Marion Center for Photographic Arts
Santa Fe University of Art and Design
1600 St. Michael's Drive, Santa Fe
The exhibition will run through Dec. 13, 2013. A complementary exhibition at the City of Santa Fe Arts Commission's Community Gallery will open with a reception on Friday, Nov. 22, from 5 to 7 p.m. and run through Feb. 21, 2014.
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- Anna Kendrick and Jeremy Jordan-Led THE LAST FIVE YEARS Movie to Hit Theaters, VOD on Feb 13
- Photo Flash: Key Art for GIRLS Season 4 Released
- 'BREAKING BAD (Original Score From The Television Series) Volume 2' Double LP Out Today
- President Obama Praises Icons Meryl Streep, Alvin Ailey and More at Medal of Freedom Ceremony
- NBCUniversal & Millennial Trains Project Announce New Partnership
- Official: Rachel McAdams, Taylor Kitsch & Kelly Reilly Join Cast of HBO's TRUE DETECTIVE
- Showtime to Air HOMELAND, THE AFFAIR Marathons this Weekend
- David Dobkin to Direct AMC's BADLANDS Pilot
- Cast of FINDING NEVERLAND to Perform on ABC's GOOD MORNING AMERICA on Thanksgiving
- NBC to Air NATIONAL DOG SHOW PRESENTED BY PURINA, 11/27


text:
July 16, 2011
Photo: David McGregor. McClain Hermes, a 10-year-old from Dacula, collected nearly 1,600 pairs of shoes for the Atlanta Mission, a ministry that provides emergency shelter, job attainment and transitional housing to more than 950 homeless men, women and children daily. McClain's service helped her win a $1,000 Kohl's Cares Regional Scholarship, which rewards youth volunteerism.
Stories this photo appears in:
Kind soles: 10-year-old collects shoes for homeless
When McClain Hermes set a collection goal for the second year of her Shoes for the Souls project, her dad issued her a challenge.
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text:
Our collection of beautifully simplistic hand-knotted rugs are fashioned from the finest bamboo silk imported from India. These modern geometric rugs come in cool fall colors and feature calming patterns to relax any room. Embrace the beauty of our luxurious and exotic rugs this fall.
In our new hemp collection, each rug is a work of art, complete with a neutral tones and textured finish. Imported from India, these delicate and naturalistic rugs feature solid, geometric, and swirling curvilinear designs. Take one of these handmade rugs home today.
Welcome to Caravan Rug's online superstore! Here, using our unique online shopping cart, you can browse and select from our vast array of beautiful designer Oriental area rugs. You can search by style, color, size, design and price. Caravan Rug Corp, located in Beverly Hills, CA, is the global leader in the design, manufacture, import and sale of fine, handmade rugs from around the world. Our family has been dedicated to the craft of Oriental rugs for more than 30 years.Our manufacturing facilities in Afghanistan and Pakistan specialize in traditional and transitional rugs, while our exciting line of modern designer rugs are hand-knotted in India and Nepal. Our rugs are made from all-natural materials, including: wool, cotton, bamboo, silk, linen, aloe, hemp, banana, jute and nettle. Our newly remodeled showroom, at 8725 Wilshire Boulevard, Beverly Hills, CA 90211, is among the largest in the Los Angeles area, and is now open to the general public, as well as those in the design trade. It features a retail section as well as a wholesale section.
We invite rug enthusiasts in the Los Angeles area to visit and view our impressive inventory. Our rugs must be seen and touched to be fully appreciated. Caravan Rug Corp. is a major wholesaler, distributing fine area rugs to boutique showrooms across the United States. We also accommodate Trade and retail clients. Caravan has long been renowned as a leading purveyor of rare antique Oriental rugs. Our museum-quality collection is one of the best in the world. Our team of sales experts and in-house consultants stand ready to help you every step of the way. If you're looking for a contemporary designer rug, and you can't find one that's exactly right for your room in our ready-made collection, Caravan offers its exclusive Complete Custom Capability (CCC) program for all modern rugs. Clients can create a rug from their own design, with any combination of materials, in custom size and color. Head to the Beverly Hills showroom and browse the finest rugs of Los Angeles.


text:
My parents and I stayed here for two nights. Between the green swimming pool, the doors that don't open and close properly, the leaky faucet in the bathroom, the dresser missing a leg and propped up with books it is quickly clear that this place is run down and needs an extreme makeover. But the worst part was when I... More
- Also Known As:
- Washington Irving Hotel Hunter
- Hotel Washington Irving


text:
Dragon Village Answers for iPhone - iPodHome / iPhone - iPod /
Game Questions & Answers (Q&A) service lets you ask questions about video games for game consoles or PC games. So ask your Dragon Village question for iPhone - iPod and get answers from real gamers or answer questions and share your insights and experience with the rest of the gaming community.
- Developer: Tap Pocket
- Publisher: Tap Pocket
- Genre: Miscellaneous Edutainment
- Release Date: Aug 4, 2012
- ESRB: Not Set
Question & Answers
Newer eggs combinations.. Plz help
Please help.. I'm stuck with no new eggs.. New eggs needed such as hammer, haetai, bone, Venezie.. Would be awesome:)... Add me as well always sending gifts. grsweetpea..
Answer from: Nick42
Only bone head dragon available for this version, maybe next update it will out all?.
Answer from: "the boss"
@Nick42: How to get bone head?
Answer from: TheGreyOwl11
Bone is fire get fire elements and keep buying fire and mystery eggs add me in the game plz
Answer from: Butter lord
It's so simple, you get the combination from the spirit lodge combination and then you get the required eggs to simply fuse them and then you will get what the combination says you will get.
Answer from: zezu
I got mine in ancient dragon tomb
Answer from: bo bi bon
Six legged + blue + tail = siamese dragon
Answer from: "the boss"
To get snake venezie demonge and gargoyle u have to be v 3.6.0 .3.6.4 to get jaryon and hercules and . . U have to be at v. 3.6.5 add me : "the boss"
Unanswered Questions
From: Ace117
Posted on: 09-24-2014
From: Tarantadow
Posted on: 09-20-2014
From: Aashay
Posted on: 09-07-2014
From: Rivershine of r
Posted on: 08-30-2014
From: Luna Eclip$e
Posted on: 08-02-2014
From: Wizardwarlock
Posted on: 07-27-2014
Dragon Village - Gameplay
- Aug 24, 2014, Views: 83
Dragon Village - Gameplay #2
- Aug 24, 2014, Views: 77
- Monster League Racing, (iPhone-iPod)
- Houseki Hiroi: Okane Mochi, (iPhone-iPod)
- What Happy Bird Left, (iPhone-iPod)
- Drunken Monkey, (iPhone-iPod)
- Bistro, (iPhone-iPod)
- ``Action Bike Stunt Rider, (iPhone-iPod)
- `` Airborne Legends Racer 3D `` - Use Your Mad Skill Racing To Get The Coins On The Epic Road, (iPhone-iPod)
- Wild Ski, (iPhone-iPod)
- White Tiles Frozen Edition, (iPhone-iPod)
- Volcano Fireball Rain - Water Cannon Shooting Defense Game Paid, (iPhone-iPod)
- Virtual Families 2: Our Dream House, (iPhone-iPod)
- Angry Birds Transformers, (iPhone-iPod)
- The Secret Society: Hidden Mystery, (iPhone-iPod)
- Kim Kardashian: Hollywood, (iPhone-iPod)
- WordBrain, (iPhone-iPod)
- The Sims: FreePlay, (iPhone-iPod)
- The Simpsons: Tapped Out, (iPhone-iPod)
- Episode: Choose Your Story, (iPhone-iPod)
- My Singing Monsters, (iPhone-iPod)
- Card Wars - Adventure Time, (iPhone-iPod)
- Kim Kardashian: Hollywood - Gameplay, (iPhone-iPod)
- Episode: Choose Your Story - Gameplay, (iPhone-iPod)
- How To Train Your Dragon 2 - Ready To Fly Trailer, (Wii)
- The Settlers - Kingdoms Of Anteria - Announcement Trailer, (PC)
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text:
Quiz! How Well Do You Know the Hunger Games: Mockingjay Pt 1 Actors?
Are the odds in your favour?
Enter Now
Quiz! How Well Do You Know Your Mean Girls Quotes?
Take the quiz!
Download Your Taylor Swift Bingo Card and Start Playing Now!
Play now!
April 20th, 2012
We might have turned you onto DJ Afrojack, but you guys need to listen to this track, I'm A Day Dreaming by Redd featuring Akon and Snoop Dogg. Redd, whose real name is Amylouise Aldred, is from the UK and is poised to take the world by storm. Her videos have garnered more than ten million hits on YouTube. And we don't need to speak to the icon status of Akon and Snoop Dogg who flank Redd on I'm A Day Dreaming. Her next single will be featuring Pit Bull, which we know for sure will be a great song to dance to.
Snoop Dogg was at Coachella this past weekend, did you catch his performance? They were dancing at Coachella, but that doesn't mean you can't. Listen to Redd's I'm A Day Dreaming, featuring Akon and Snoop Dogg and get ready to get down. And listen to other First Spin Singles Remixed like ones from Az We R, DJ Afrojack, and Shermanology right over here.
Tags: Akon, First Spin Singles, Redd, snoop dogg
Posted on Friday, April 20th, 2012 at 6:50 pm by Aimee and is filed under Blog, Music, News.Tweet


text:
Final Score Arsenal 1 – 2 Man Utd Even though both sides were doing poorly in the League so far, Arsenal versus Manchester United was still highly anticipated around the country. And for good reason. Arsenal started very much on top, with United showcasing an extremely weak defence. But instead of capitalizing, Arsenal only wanted to make… Continue reading
Woeful in Wales: Swansea 2 – 1 Arsenal – Report & Player Ratings
Final Score Swansea 2 – 1 Arsenal After a draw (which felt like a defeat) against Anderlecht, The Gunners needed to get back to winning ways in the league. Swansea were standing in the way, and although travelling to Wales is never easy, a win for Arsenal should be on the cards. Should be. But the… Continue reading
Soaring to Spineless: Arsenal 3 – 3 Anderlecht – Report & Player Ratings
Final Score Arsenal 3 – 3 Anderlecht Arsenal welcomed Anderlecht to the Emirates after a late comeback in Belgium not too long ago. Arsenal were looking to qualify tonight, and Anderlecht were searching for an upset. Things started off well. Very well. Alexis was the man in charge yet again, but Chamberlain was also looking… Continue reading
Convincing at Last: Arsenal 3 – 0 Burnley – Report & Player Ratings
Final Score Arsenal 3 – 0 Burnley After a worryingly fortunate win against Sunderland, Arsenal were looking to get their performances on track. And what better day to do it, as Burnley visited the Emirates. Unfortunately though, the first half performance was just as bad as we have now come to expect. As usual, Alexis… Continue reading
A Worrying Win: Sunderland 0 – 2 Arsenal – Report & Player Ratings
Final Score Sunderland 0 – 2 Arsenal Following a smash and grab in Europe, Arsenal travelled north to face a Sunderland side which had just been thumped by Southampton 8-0. The game began with both sides looking fairly alive. Sunderland were, as usual, looking to dominate the midfield. Wenger's decision to start Arteta and Flamini though, seemed… Continue reading
Saved By The Pod: Anderlecht 1 – 2 Arsenal – Report & Player Ratings
Final Score Anderlecht 1 – 2 Arsenal After a poor performance against Hull, it was time for some Champions League. Arsenal fans would have been quietly confident tonight, despite Anderlecht being domestic champions. Unfortunately though, The Gunners themselves weren't looking convinced. They started sluggishly, and stayed that way. Anderlecht were looking far more dangerous on… Continue reading


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There Are Now 69,560 Americans Worth $30M or More
Monday, November 24, 2014 - 1:30pm
How Much Health Data Can We Actually Handle?
Friday, November 21, 2014 - 6:30am
States Have a Great New Weapon Against Fraud: Big Data
Thursday, November 20, 2014 - 12:09pm
College Accounts Are Latest Target of ID Thieves
Wednesday, November 19, 2014 - 9:15am
How Facebook Is Moving into Your Workspace
Monday, November 17, 2014 - 11:37am
Be a Great Hacker, Get a Great Job
Friday, November 7, 2014 - 11:00am
Why Your State May Have Just Lost Its Top IT Officer
Thursday, November 6, 2014 - 10:15am
JPMorgan's Massive Hack: 3 Steps Customers Should Take
Friday, October 3, 2014 - 1:00pm
Would You Sell Some Personal Info for a Cookie?
Wednesday, October 1, 2014 - 2:00pm
The Data Theft Going on Right Under Your Nose
Sunday, September 28, 2014 - 1:00pm
Could Your Next Boss Be a Robot?
Monday, September 15, 2014 - 5:00am
Home Depot's Data Breach Could Rival Target's
Tuesday, September 9, 2014 - 9:45am
Type Like Hemingway, Courtesy of Tom Hanks
Tuesday, August 26, 2014 - 8:56am
Cracking the Lucrative Field of Coding
Monday, August 18, 2014 - 8:30am
The Virus That's Threatening U.S. Government Computers
Wednesday, August 6, 2014 - 6:30am
How Flight Systems Could Be Vulnerable to Hackers
Monday, August 4, 2014 - 9:00am
The App That Could Improve Emergency Response
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Health Care's Big Data Destined for Big Growth
Wednesday, June 18, 2014 - 5:00am
Increasing Value of Big Data to MasterCard's Business
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Learn These Pricing Techniques - and Never Overpay Again
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Google Needs 'Removal Experts' After EU Ruling
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Iranian Hackers Target U.S. Defense Companies
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What If You Could Print What You Eat ...
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Why Workers Mistrust the New Performance Quotas
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Tomorrow's Sci-Fi Tech Excites Us…and Scares Us
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Beware of Hackers and the 'Heartbleed' Bug
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When Big Data Becomes Big Brother
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The Powerful New Security Threat to Data
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text:
The Stables Holiday Cottage
Apartment | 1 bedrooms | sleeps 2
|Key Info
The Stables at Greystones overlook the quiet and sunny courtyard at Greystones Guest Accommodation, a Grade 2 listed farmhouse in a quiet conservation village on the Lincolnshire, Nottinghamshire border. Close to Lincoln, Newark, Sherwood Forest and the lovely Lincolnshire wolds.
The Stable is a lovely one bedroomed converted self catering apartment, attached to the main farmhouse.
Mainly on one level, It offers a large comfortable lounge with huge feature fireplace, a luxury bathroom with double ended jacuzzi bath and separate walk in shower, galley kitchen and large double bedroom, with an extra cloakroom attached.
The lounge also has a comfortable sofa bed, ideal for a child or extra adult. ( Please ask for quote regarding child or extra adult)
Quiet and romantic, this is an ideal place to hide away from everyday life or to stay whilst on business in the area.
It is close to both the Lincolnshire and Newark Showgrounds where the famous International Antiques Fairs take place every 2 months, as well as the County shows, Christmas Gift shows etc are held.
|Sleeps up to 2, 1 bedrooms
|Will consider
|Corporate bookings, Short breaks (1-4 days)
|Car advised
|Nearest Amenities
|1.5 km
|Family friendly
|Great for children of all ages
|No pets allowed, No smoking at this property
Features and Facilities
|Jacuzzi or hot tub, DVD player
|Central heating, TV, CD player, Wi-Fi available
|Kettle, Toaster
|Dishwasher, Microwave, Fridge
|1 bedroom, 2 bathrooms of which 1 Family bathrooms and 1 En suites
|1 Sofa beds, Double beds (1), Cots (1), Dining seats for 4, Lounge seats for 4
|Linen provided, Towels provided
|Shared garden
The Heart of England/Peak District
South Scarle is a small conservation village on the Nottinghamshire, Lincolnshire border, yet close to the main motorway links.
Newark is approx 5 miles away and is a busy market town . The castle is lovely to wander around and boat trips on the river in summer are a delight.
The beautiful City of Lincoln is a must to visit. The Cathedral and the castle are fascinating as are the cobbled streets, leading down the hill into the main shopping centre. In summer its great to while away an hour or two having lunch outside on the waterfront .
The historic market town of Southwell is also nearby with the beautiful Minster, and National Trust properties such as the Workhouse at Southwell and Belton House are close too.
Sherwood Forest is approximately a 30 minute drive away with the lovely Clumber Park, Sherwood Pines for walking and cycling and "Go Ape". Rufford Abbey Country park is also part of the forest and of course the "Mighty Great Oak " is a must for all Robin Hood fans.
Availability Your dates are available
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Calendar last updated:16 Nov 2014
Based in United Kingdom
- English
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text:
dubbed with the audio from an Austrian economist
is what I've been trying to get across to people for 2 years. If you play this all out, it can be done without any government involvement at all. If you read my comments below and the rest of this one, you'll see exactly how it's possible.
In the comment following this one, I laid out how to accomplish this in the macro world. In this one, I'll lay it out on an individual basis.
In a lifetime, a typical family roughly:
Earns $1.6M
Spends $400k on homes.
Spends $400k on financial crap.
Spends ~$400k on insurance.
Spends $300k on living.
Saves $100k for retirement that gets passed along.
If their wages were such that they could avoid the waste in that list, then they could make some significant changes.
Loans would come from parents at no interest. Homes would be cheaper and last longer. Cars would either last 40 years or be replaced by mass transit (the kind that people would really enjoy). Food would either be gown by self or local. Healthcare would be minimal and targeted to avoid problems. All (or nearly all) monthly expenses would disappear. Their 'stuff' would be paid off in 5 years worth of employment. Their retirement (and money to lend to kids, etc.) would be obtained in the next 5 years. Their living standard would skyrocket. They would retire early and leave their jobs to the next generation.
How does all this happen? It's by us taking back the fruits of our labor. Technology in the last century has stolen 4/5ths of the wealth created by our employment and given it to the banks. We just need to take that back. Stop every 'leak' that allows our money to make its way to a big bank. This includes the stock market which is nothing more than a way for banks to steal the profits from a company and average investors. It's a scam.
The result of this is that families will need one worker to work a decade and then they can enjoy the rest of their lives doing what people should do. Spending it with family, going on vacations, being more active in sports or hobbies, building a sense of community and so on.
All this without government control or the social aspect you refer to. And no, we don't need to all live in concrete extruded tube houses but we do need to be taught the benefits of building homes or other goods that don't just last 20 years before falling apart. Not only will this benefit that family but it will virtually eliminate most social problems as well as the underlying premise that governments use against us to foster the evil they do. No one would fall for a war for oil if we didn't use it. No one would fall for a war on terror if there was none. No one would do the banks' evil handy work if they didn't need the money. Heck, even politicians would be much less bribable.
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Start Your ACM Country Fan Holiday Shopping NOW! - Check out the ACM Awards official merchandise online store. As we approach the 50th Anniversary of the *ACM Awards* (April 19th on CBS!), they're offing 1...
11 hours ago
Radio Programming Ideas For Personalities and Programmers, Especially Country Radio Broadcasters.
Oooh, my nemesis! He won the medium market ACM personality award the first time I was nominated.
And congrats and good luck, etc.


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"Tested batch after batch". .."sustainable Fair Trade cane sugar"...."a special blend of spices from around the world"..."a distinct foamy head". Is this the description for a new, artisan, exotic beverage? In a way, yes. And no. The above words are part of the launch campaign for Caleb's Kola, P ... More >>
Broward County get ready, because the shopping phenomenon known as Trader Joe's is coming to you in 2014. See also: Trader Joe's Opens in Miami: Here's What to Expect
Free ice cream cones today at Ben & Jerry'sBen & Jerry's is giving away free ice cream cones today from noon - 8:00 p.m. No printout or coupon is required, you don't have to sign up for anything and you don't have to say a magic password - just walk in to any of their sc ... More >>
Rockers Coldplay make success a rush of aid to fair trade


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