text:
What Food Do You Leave to the Experts?
- g
- gothamette Jan 28, 2014 09:27 AM
I'm going on a cannoli hunt later in February, and the thought just occurred to me that I've tried to cook or bake many things but never cannoli. Nor would I.
In my case, elaborate or fried things like cannoli, doughnuts, croissants would top the list. Sure, I can make them, but I don't think that my efforts are worth the trouble. Not to mention, these are things best eaten fresh, and unless I have a party, they'll go stale.
Do you have a food that you think is just best left to the experts?
Update: English muffins as well. I tried making them and they simply sucked. Burned on the outside, raw on the inside. Leave to Thomas's!
If the necessary ingredients cost more....or if I cannot make it any better than prepared and purchased....I leave it to others. Your examples are the same as mine...especially the fried aspect....For me it's Fried Chicken.
re: fourunder
Yeah, I love fried chicken but in my little kitchen it's just a horrible mess. I do a mock fried chicken in my convection oven, but a deep fryer - nope. I'm not sure I'd fry even if I had a back yard! I just can't stand the thought of wasting all that oil.
re: gothamette
+1 for fried chicken or anything deep fried, for that matter. Also sweetbreads, of all things. I happen to love them but they're a little too labor-intensive for me to attempt on my own. But I do order them whenever I see them on a menu.
re: medrite
+2. I can't make fried anything worth a damn.
re: medrite
Are sweetbreads anything like chicken livers? Because if they are, I have a nice easy way of making them. Which is, line my little countertop convection oven with foil, put the kidneys on, either coated in flour or not, salt, pepper, maybe paprika, drizzle with a little oil, then bake until done. Turn once. What's done? Keep checking.
re: gothamette
Sweetbreads are a gland, I think the thymus gland, from a calf or a lamb. They have to be soaked for several hours or overnight first, then blanched, then you have to remove the extraneous veins & tissue -- and that's before you actually get around to cooking them. Not impossible for a home cook, I guess, but I'm just too lazy to do it.
Your kidney recipe sounds good though, I might be tempted to try it if I could find a butcher in my neighborhood that sells them.
re: medrite
Huh. I've made sweetbreads a few times at home. Never soaked, never blanched, didn't have veins or tissue to remove. I do try to remove some of the membrane, but generally give up at some point because they just become too disconnected.
I then dust them lightly in seasoned flour and pan-fry in loads of butter. Serve with several lemon wedges.
re: medrite
Ugh, senioritis intrudes. I said liver first, then kidneys. I meant livers. Chicken livers, the type that comes in the tub. Cheap even here in Manhattan. Sorry.
re: medrite
If you want to try sweetbreads again, here's a recipe I made. VERY straightforward and wonderful.
re: c oliver
well, you've certainly gotten me hungry...
re: medrite
Ooh, I forgot to include the picture of our dinner :)
re: c oliver
Could someone explain to me why all this prep work is needed? I've never done it and had great results.
re: linguafood
*I* don't know :) At least the recipe I used didn't have you weigh it down with bricks! And the meat I used really didn't have much membrane at all on it. I wish I had regular access to them. Maybe when we're in NYC starting next week!
re: linguafood
Here's an eGullet diiscussion. Doesn't seem to really say why.
re: linguafood
Soaking in salt water will remove any trace of blood whereas the blanching will firm up the tissue making it easier to work with when removing any membrane or gristle. IIRC the gland itself is lobed and held together by the membrane. So if you were to remove all of the membrane without blanching, the gland would just come apart.
re: JungMann
Makes sense. The ones I got were 'stain-free' and barely any discernible membrane so I'd have probably been fine eliminating those steps. ?
re: JungMann
re: gothamette
I like to make Maryland chicken with cream gravy. Shallow fried, so doesn't make as much of a mess.
re: GH1618
this. ^^^^
i don't care for cannoli or donuts, so have zero desire to make stuff like that.
btw, what's a cannoli hunt? do you need a license for that? ;)
re: GH1618
Same. Home versions are all right, but good sushi (esp. rice) is something the pros do much better.
Yeah to most fried foods and everything you mentioned, although I will make chicken tenders and fry them up every now and again. And basically what fourunder said. Sorry, I'm not very original today.
Cakes, especially if there needs to be nice piping done.
When the children were young, we made our fair share of cakes. Now that they've moved out of the house we found it easier to just to buy a small one to suit our cravings or for parties.
A local French bakery makes beautiful cakes and tortes that would take me all day to poorly replicate. I'll spend the money to save ourselves from the aggravation.
re: dave_c
How brave of you to admit this on Chowhound.
re: gothamette
Ain't no shame in Dave's game. If he can't make a fine pastry himself at least he buys from an artisan.
re: gothamette
I once read a thing that suggested that the difference between French home cooking and American home cooking can be readily summed up in the fact that French cooks buy pastries and make croutons while Americans make pastries and buy croutons. So perhaps Dave is simply emulating the French.
Pretty much fried anything. Some baked goods like you mentioned...croissants, or if I need a nice looking cake or cupcakes. My cakes/cupcakes taste great but they usually look not so great.
And fish. I'm not very experienced cooking it, and since it's expensive for good quality, I'm always worried I'll mess it up. So, I'd rather just pay a bit more and let a good seafood place do it for me.
re: juliejulez
Interestingly, I started to fry a bit more when I stopped using my electric deep fryer (Costco). That SOB was such a PITA to clean, that I liked the idea of it more than I liked it.
For the occasion that I really want to fry, I use my cast iron enamel and a thermometer.
Dang, now I want Bang Bang Shrimp!
re: monavano
I think part of my frying fear is that I have an electric stove, so regulating temperature to do things like frying or candy making (I guess that's another one I can add to the list of stuff I leave to the experts) is difficult, unless I use multiple burners (not what you want to do with a big pan of hot oil).
And yes, some Bang Bang Shrimp sounds delightful right now.
re: juliejulez
Oh, yes, I don't think I'd be frying without gas. Speaking of that shrimp, the reason why it's such an appealing thing to fry is that it's so quick.
I have much more trepidation about cooking say, a chicken thigh, for much longer.
With seafood, you're in and done quickly, and there's nothing like a light, crisp coating.
Bread. In fact, all baked goods. I don't eat much since I went low-carb. But even before, I never baked. PS I love to fry.
re: mwhitmore
Definitely baking, bread especially. Every once in a while I try, inevitably fail, then sulk for several months before repeating.
re: Kontxesi
I don't want to sound like a broken record, because it's been discussed so much here, but if you have not yet, try the CI almost no knead bread.
I just about cried when I pulled out my first loaf!
(in a good way)
re: monavano
Hmmm.... What kind of beer do you use? I don't drink, so I don't know one from another.
re: Kontxesi
I use a light lager and have even used non alcoholic beer. I've frozen what I don't need in ice cube trays, then plastic bags.
re: Kontxesi
Kontxezi..........When the weather warms up just bite the bullet and do a *no knead *loaf. It will boost your confidence and you can *riff* off of that base recipe and make baguettes, pizza dough, separate your dough and make smaller loaves etc. Come on you can do it!
re: mwhitmore
re: Jerseygirl111
Soitenly! But I have never understood the cult of the bagel. Of course, they 'ain't what they used to be', so maybe back in the day....
re: Jerseygirl111
I have a great recipe for bagels from the old Harrowsmith magazine. Really easy to make and very good. (course if you are referring to those horrible hockey puck, sit in the bottom of your stomach New York style bagels, I concur that I wouldn't want to make them!)
re: williej
And what "non-New York" style of bagels would yours be?
re: rjbh20
I am curious about this as well...
re: williej
Oy vey iz mir!
re: williej
What bagel style do you like?
re: sandylc
I'm hoping for the famous St, Louis style. Or maybe Salt Lake City.
re: rjbh20
There is a "Salt Lake City" bagel style? Are you joshing me? I will be there next week!
re: Shrinkrap
Sure -- it's big favorite of the massive Jewish community in that town....
re: rjbh20
Grrrr......I am grabbing at straws here....
re: rjbh20
re: williej
Horrible? Pardon me but there is no other bagel besides a New York bagel!
@Gothamette. I have baked professionally so your list is something that I can and actually have done in my sleep.
I don't often make donuts or cannoli at home because I hate the mess that deep fat frying creates, especially when you are only making a dozen or so.
I leave ethnic (Indian and Asian) food to the experts because I don't have the experience or the ingredients for those dishes.
I don't fry at home because I refuse to clean splattered grease from every surface in my kitchen.
re: Kelli2006
"I don't fry at home because I refuse to clean splattered grease from every surface in my kitchen."
Bless your soul for saying that.
I read the foodie sites and they always wax so lyrical about just perfect fried foods. I end up with a grease laden kitchenette and I'm exhausted after the cleanup. And then there's all that once-used oil to throw out.
re: gothamette
I so agree with you, Frying is messy and it smells the house up.
re: Kelli2006
I will do the obligatory stir fry but anything more complex?.....get your coat. hon. We're going to Mulan!
BTU's in the tens of thousands, 30 inch woks with thousands of miles on them, dishes that hit your table and you can feel the heat from them two feet away, wok hei one only dreams about at home.
re: hyde
@Gothamette. I can make very good fried chicken and fish if I have a double basket fryolator in a commercial kitchen, but I'm not going to make that level of mess at home for 2-3 people. I'm happy to pay Popeyes for the occasional fried chicken dinner. I already have a family history of high cholesterol, so that is not something that I do very often.
I have the 16" wok, but I don't have the necessary BTUs to generate wok hei. A 20K BTU former NASA rocket engine is part of my dream kitchen.
I can do a decent stirfry, but its just not as good as what I can buy for $6.00 at the local Chinese place that is 6 blocks away.
re: Veggo
My sure-fire recipe for Oaxacan mole negro:
1. go to farmers' market
2. find the stand with the Oaxacan food
3. offer to exchange money for a container of mole
Perfect every time!
I've done simpler moles from scratch, and they are a lot of work! Chiles rellenos in general I leave up to the experts.
re: tardigrade
re: pinehurst
Agreed! Unless you are a plump Mexican woman, about 5" tall, with a gold rimmed tooth and a wide smile, your tamales will probably suck!
re: Veggo
So, your saying I should be able to make them in thirty years or so? Sweet.
re: rabaja
With 30 years of practice! Tamales are like getting to Carnegie Hall...
re: Veggo
I got the plump down....
re: pinehurst
One step toward being a hot tamale!
re: pinehurst
I have the 5 feet down!
re: pinehurst
I had a friend, non-Mexican, who made them at Christmas time some years ago. They were great but she said never again. Too much work.
re: c oliver
I make tamales sometimes. Once you get it down, they're not that hard. I have most recently learned to only make about a dozen, then you're not standing there making them forever and using huge pots, etc.
I can knock out a dozen cheese and roasted poblano tamales pretty fast.
re: sandylc
Good point regarding 'scale.'
re: sandylc
This, pretty much exactly. The first time I made them they were a messy, time-consuming disaster. Last year for Christmas, I was given the gift of a tamale-making class, and even just a little bit of guidance made all the difference in the world. I've made them a few times since, always just enough for a meal plus leftovers, and they've turned out great every time.
You have to know what consistency you're aiming for with the masa. After that, it's no harder than stuffing folding any other type of dumpling/stuffed pasta etc.
re: seamunky
I make Andrea Nguyen's pho bo recipe and I make a HUGE batch of the broth. Freeze in meal-size portions. THEN it's super easy.
re: c oliver
re: Kelli2006
And fantastic cubes for a BullShot
re: seamunky
Has anybody ever tried to just buy the broth to use or freeze? That would be just my speed. I could then just work on "the fixins", as needed.
re: Shrinkrap
The broth is pretty/quite specific so unless you could buy it from a restaurant, I doubt it. But, as I and others have posted, make a huge batch and then use it for months.
re: c oliver
Yeah, I meant from a restaurant. During cool months I buy pho at least once a week, and when I get it to go, it comes as a tub of broth with 4 meatballs, a tub of noodles and cold sliced meats, and a baggie of greens like cilantro, Thai basil, jalepeno, and bean sprouts. I can never finish it, and save the broth, but the rest doesn't keep as well.
re: Shrinkrap
re: c oliver
I use chicken feet in soup. But I don't know how to cook them as feet. I didn't know anyone did.
re: gothamette
As a dim sum dish, they're one of our faves. I've saved this Serious Eats recipe:
re: gothamette
just used 3 packs of feet in broth that i cooked for 36 hours. omg, delish and so gelatinous.
re: hotoynoodle
I bet! Are you making something special out of it?
re: weezieduzzit
i have broth with seaweed and eggs for breakfast most days.
re: hotoynoodle
Do you cook the eggs in advance of assembling?
re: c oliver
nope. i put them raw in a bowl and pour the heated broth over, while swirling -- like egg drop soup.
this batch of broth also was cooked with lemongrass, ginger, couple scotch bonnets and some garlic. very tasty.
i do use it if i'm making rice or some such for the b/f, but mostly just eat it for health. :)
re: hotoynoodle
I love a raw egg over hot rice so what you do is quite appealing. Thanks.
re: hotoynoodle
That sounds great. I'll try it with the last couple of farm fresh eggs I have. I don't have any scotch bonnets but I still have serranos in my garden I can use, I have everything else in the fridge.
re: weezieduzzit
after finishing, i strain out all the stuff and reduce it way down so it stores more compactly. it's jello at this point.
i lop off a chunk, add it to a pan with water and some dried seaweed and simmer. then add salt. in winter it is my favorite breakfast.
re: hotoynoodle
When I make stock it's usually feet, necks and backs.
Baguettes- two blocks away i can get a great one for $2
Bagels- since i'm in nyc i'm never far from a good one
Ice creams/gelatos- because if i made these at home i would need bigger pants
French fries- a rare craving for me, but i'm just not going deal with the mess
Sushi rolls (i make miso soup and sashimi at home)
Burgers, tonkotsu ramen, empanadas , eccles cakes. Also nasi lemak, though this is gonna change when I get my coconut grater and make my own coconut milk.
Sichuan food. We have a pretty good number of *very good* Sichuan restaurants in town, so despite having a Sichuan cookbook, I simply cannot be bothered to try and recreate any of the dishes I eat on a weekly basis.
Baked goods. I don't bake.
re: weezieduzzit
Oh come on -- all it takes is a pan and a stove. And the cleanup is the same as frying bacon. Go for it.
re: rjbh20
I don't like fried food enough to make the effort. The place down the street makes killer fried chicken and it's rare I even want any. On the very rare occasion I make bacon I do it in the oven, bacon is usually diced and used as an ingredient here- or just the fat is used.
Restaurants make better seafood than do I. I'm sure they buy better seafood, which is half the battle.
Add me to the no-deep-frying-at-home club. Even if I wasn't afraid of burning the house down, I don't want to deal with the mess or odor.
Anything I can buy better within 4 blocks of my house:
There is better pie within 1 mile but I still try that.
Biscuits. I live in the deep South, and I leave that art up to the cooks who have been making biscuits the way that MeeMaw made biscuits.
Pintos. See above.
Agree with OP on the English muffins. Mine sucked, too. Thomas's or Bays are just fine with me.
re: Jeanne
They take about 30 seconds tops. I toss them in cornstarch seasoned with salt & pepper. Easy and delicious.
re: linguafood
linguafood what about the odor? I'm talking about an odor that was very offensive - definitely not an average fried odor. Is that just because it's calamari? It definitely cooked too fast and was overdone but it was not burned and the oil wasn't scorched.
re: Jeanne
Hmm. Well, you'll have to deal with a bit of that hot oil smell you get from....frying in oil :-D
But otherwise, it shouldn't be smellier than, say, frying eggplant.
One of the reasons I'm on the same page as most people here is that our ventilation system sucks (no outside vent and a cheap-ass hood at that), and while I can deal with many food smells (even cabbage or eggs... bacon's almost considered a perfume around these parts), that lingering fry smell is not my favorite.
I've gotten that from fondue, too, and I just don't like it. It lingers more than bacon or cabbage or eggs, and it's unpleasant.
We do own a deep-fryer but prefer to use it out on the patio. Which means we don't use it regularly.
re: Jeanne
totally agree!! Honey we have a box of squid (whole!) how does fried calamari sound for lunch-sounds great! 3 hours later lunch....
Will never brew my own beer or make my own wine leave that to the experts...
Somewhat astonished at the prevalence of frying phobia, especially fried chicken. Admittedly, if you have a closed apartment with no ventilation it's a little aromatic, but no more so than cooking burgers in a skillet. It's really not hard or particularly messy if you pay attention to some basic principles.
I'm doing 40 lbs of chicken wings this Sunday. Admittedly I have a great hood, but otherwise no special equipment other than a few pots and a few cold PBRs.
re: rjbh20
'Admittedly, if you have a closed apartment with no ventilation it's a little aromatic, but no more so than cooking burgers in a skillet. '
No way. A burger you put on a lightly greased skillet, fried chicken you need to immerse in hot fat. The two aren't remotely comparable.
re: gothamette
If you do chicken correctly, it's not immersed. And if you sear your burger, it produces smoke from the burning beef fat, unlike fried chicken, which mostly releases water vapor.
I made plenty of fried chicken when I lived in apartments with little/no ventilation and it wasn't a problem.
re: gothamette
The burger produces more fat sizzling and smoke than chicken being fried in a decent fat/oil source at the correct temperature with the proper ratio of chicken to oil in the pan.@ least for me it does.
re: MamasCooking
Spoken like a true chicken fryer. You're from the south, right?
re: rjbh20
Good Heavens no! I am from a little town 35 miles north of San Francisco (Petaluma) it is about 16 miles inland from Bodega Bay and maybe 9 miles west of Sonoma. My late mom was a superb scratch cook so I was *shown the ropes* by watching and helping her from age 4.
re: MamasCooking
Know it well & been there many times. Never made it to the world wrist-wrestling championshps though.
re: rjbh20
It is a beautiful town. Just the west side of town though:) Small world!
re: rjbh20
My fear of frying stems from the potential for kitchen fires, I get distracted too easily and so many kitchen fires start from oil frying. I also find it messy and do not like the smell either. I live in Montreal, a hot dog stand is always around a corner if I want fries, and the like.
re: rjbh20
I don't have outside ventilation (just a re-circulating micro-hood), and I have an electric stove. And, my entire first floor is an "open plan" so anything I make that's "aromatic" will smell up the entire first floor (and sometimes makes it's way upstairs) for a couple days. I don't even like doing stuff like burgers on the stove for that reason.
re: juliejulez
re: rjbh20
I don't particularly notice any smell other than the food. I suppose if the oil got too hot. And as for fire danger, well, yeah, you do have to pay attention. But I've been frying in a DO since a CH recommended it to me. There's a big space between the top of the oil and the top of the pot.
re: rjbh20
Trust me, if I had any say when this house was built, I'd have one too. Our micro-hood is even on an exterior wall, so no idea why the builder didn't do a vented hood, or why my SO didn't ask for one :-P
re: rjbh20
Why I don't fry: 1) It smells 2) I am left with a lot of expensive liquified fat that is awkward to store and may retain unwanted flavors 3) It makes a mess 4) I don't want that much fat in my diet. My great-grandma could fry potatoes like nobody else---she used more than an inch of bacon fat in the skillet. I just can't do it.
re: Querencia
That's cool. But 4) applies whether you or someone else does the cooking :)
re: c oliver
1) see above -- it doesn't smell more than lots of other cooking and less than,say, frying burgers.
3) no more so than anything other than boiling. I find roasting fowl to be the consummate mess maker (and aroma generator)
4) already addressed by c Oliver
2) You can get a gallon of canola oil at for $7 or so an you only need a quart or less for most things. $1.75 is probably less than the coffee you had this morning. As to storage, just pour it into an empty plastic soda/water bottle and toss,
Go ahead -- you'll love the result
re: rjbh20
I'm REALLY lucky that I have an induction cooktop where, at the least, I just use a wet, soapy sponge and then glass cleaner. Or when I'm being really on top of it (literally!) I can put newspaper down between the cooktop and the pot!!!
re: c oliver
Cool. Never thought of that.
re: rjbh20
VERY cool. I didn't buy it for the ease of cleaning but it's just great!
re: c oliver
Also (I think/hope), no danger that a boil-over will catch and burn your house down. (Am I correct,? No induction experience.)
re: mwhitmore
Right!. Cause there's no flame and also because beyond the 'ring' of the 'burner,' it's completely cool.
re: Ruthie789
re: c oliver
The mess, the food odors, the safety of it all.
I wish I could bone a whole chicken.
I wish I could make rolled fondant.
I wish I could make spun sugar.
re: Querencia
I have always dreamed about accomplishing boning out a whole chicken filling it and roasting it. I also wish I had the guts to attempt procuring a goose and roasting it and also making all of the luscious fat laden luxurious chicken liver recipes I have been looking at.
re: MamasCooking
De boning a bird (or bunny). actually isn't all that hard. Just takes the right knife and a little patience. Like most cooking things.
re: rjbh20
That first plate with the rolled stuffed meat is perfection. I was thinking a good sharp boning knife and a non slippery surface might make it doable. I will watch some YouTube videos and give it a go this spring. I agree about the patience and the proper kitchen tools. I grew up butchering whole chickens for Sunday dinners so what is removing a bone or two right?
re: MamasCooking
The main thing is -- just do it! If you bugger it up the first time, make pot pie & try again.
re: MamasCooking
I still miss those whole boneless chickens Bo Pilgrim came out with about 30 years ago. But they didn't take off as expected. Soon it was 2 for $5.00 which was a great deal. Then they just disappeared.
re: Querencia
I learned to debone chicken from Pepin. When they went on sale I bought some to practice on. Even if you mess them up you can still bake or boil them.
re: andy43
Wow that was a great video, he makes it look so easy. I think I'll try this out next time chickens go on sale.
re: andy43
re: MamasCooking
Ditto and ditto.
re: pinehurst
Who but Jacques could make brutalizing a whole chicken look appealing? What a fine looking elegant man he is:)
re: Antilope
re: c oliver
A package of fresh pasta from the store, after you put sauce on it, is very close to my home made. Not worth the effort. I've used my manual Atlas pasta machine about 5 times in 20 years.
re: Antilope
Since for me the most important part is the pasta that is subsequently lightly 'dressed' with sauce, the pasta plays the major role.
re: Antilope
I find commercial "fresh" pasta very boingy. And it takes me 5 minutes to make pasta and another 10 to sheet it (excluding the resting time when you're doing something else anyway) so I never think to buy commercial fresh pasta.
I will leave the *dispatching* then steaming of all fresh Dungeness crabs to the adept hands of the sweet little man @ the Asian Market. Thank you very much.
re: sandylc
Have you tried, kudos for just trying. I won't even buy one!
re: mwhitmore
I start with using one of the corned beef "things" for lack of a better word that show up in late February. Basically then just pepper/season it and smoke it. I wouldn't bother with the whole corning/brining process but it's a fun cheat.
And there isn't much in the way of good pastrami around here so I play.
re: autumm
I did try it starting with a whole brisket once, and I thought it was awesome. I will try the corned beef cheat if I find the "point", instead of the "flat".
Most fried foods, although every october I do a schnitzel style pork chop to commemorate our Austrian vacation a couple years back. Which is just enough frying to convince me to hold off till next year.
Otherwise most breads/bread type products. I don't have the counter space for proper kneading in this kitchen. Sushi/sashimi,
Those oily and greasey "cream" sauces served in chains. I couldn't even start to think of what kind of chemical shitbomb goes into making these horrible concoctions. Anything to avoid using real cream it seems.
Yeah. I'll leave those factory foods to the "experts".
Sushi (not the California roll kind). Given that legit sushi chefs spend a year of their education perfecting the rice, then another year learning to cut the fish, I leave this work to them. Will make maki at home, though rarely (prefer onigiri) but the real stuff I leave to the experts.
re: foodslut
Also a couple more years learning which fish are safe to eat. Every case of getting sick from raw fish I've heard of has been from an amateur, not a qualified sushi chef.
Deep frying. That's a job for the nice man at the chip shop. I eat from that category infrequently enough that oil I used to do deep fry at home would end up being single-use. A waste of time, food, and money for me.
Also, bread in the form of sandwich loaves and rolls. With two bakeries within 45 seconds walk of my house, that's another task I gladly outsource.
Hotpot and bibimbap are two that I rarely do at home. At a restaurant, they handle all the prep, and I get a wide range of ingredients to go in them. For example, at a hotpot restaurant I'll have a choice of a dozen different vegetables, five different leafy greens, four different mushrooms, dumplings, fish balls, dried noodles, mochi, with ice cream, beverages, and dipping sauces provided. For the bibimbap, doing the stone hotpot (my favourite version) at home is impractical.
For some reason I never cook burgers at home - that's always a going out dish.
For the frying thing - one reason for not frying at home (aside from the heat and the mess) is that deep fried foods are best right after they're cooked. If you're frying for a family, that means you stand over a hot stove while everyone else eats, and get to eat after everyone else. At a restaurant, you can all eat together.
re: tastesgoodwhatisit
Nah :) I have my oven on at about 250 with a baking sheet lined with a brown paper grocery bag. Keeps the food nicely hot and I can just add more layers of bags as I need.
@tastesgood..., since we started grinding our own meat, except for drive thru, fast food, we haven't had a burger out in several years that I can remember.
re: c oliver
I find that it works better if you use a rack rather than paper -- keeps the bottom from getting soggy. Actually, I've found that fried chicken benefits from a brief stay in the oven -- makes the skin crispier.
re: rjbh20
I've used a rack occasionally but the brown, paper grocery bags seems to be thick enough to not be a problem. But, ya know, it may just be that my mother did that so I do also :)
Greek and Middle Eastern. There are so many good restaurants that offer it, often at reasonable prices, that it is not worth the trouble attempting same yourself. Unless you are Greek or Middle Eastern, of course.
Anything deep-fried (fear of hot oil plus don't eat it too often).
Good yeast bread.
Pizza (don't have the right oven for it + yeast dough).
Ethnic cousines (due to many obscure ingredients that will go to waste since I don't get cravings very often).
Anything that should have a fresh ingredient of high quality that is unavailable at a store or would cost too much - I'd rather spend that money on prepared dish that is complete (sushi, expensive fishes, some seafood - lobster, scallops, oysters).
Like many, I don't bake bread or god forbid puff pastry.
I'll make sushi even though the fish looks like it was hacked at with hedge trimmers. The rice though is another matter. Tsuji describes the technique, saying one doesn't compress the rice, and if done properly the individual grains should be oriented in the same direction. There are of course many techniques I have not mastered but I cannot even conceive how it would be possible to build such a block of rice. I'm still practicing wad and press.
On the other hand I deep fry when I want something deep fried, although it's been a while. And there's a local merchant who sells moist masa. It's pretty much a cinch to roll it into tamales inside parchment paper.
I find it's not so much a matter of the effort not being worth the trouble from a standpoint of *result* (everything on the list below I've done at least as well and usually considerably better than what I can buy), but rather from a standpoint of *ancillary work or equipment needed*. Either the cleanup is endless, you need specialised and expensive machinery, or there are a lot of steps involving waiting and/or pre-preparation. Another reason can be that you can't make it well below a minimum quantity that simply isn't practical in a home context. So:
Chocolate bars (you don't want to know the machinery and process required, and yes, I've done it)
Ice Cream (if I could find a machine that could give me control over freezing temperature profile (not just temperature), dasher speeds, overrun percentages, and motor torques and cutoffs, I might do it. But such machines only exist AFAIK for professional applications)
Espresso (the setup and cleanup is nightmarish)
Croissants and their related raised-dough puff-pastry cousins (I'm fine with ordinary puff pastry and make it a fair amount. Likewise with ordinary bread. But combining both means long waits - and it turns out, essentially REQUIRES that you get up at the crack of dawn, far too early for me.)
Chinese dim sum (Love it. But the problem here is half about quantity - it's hard to make a small amount, and half about number of separate things you have to make - just completely impractical from a home standpoint, except, perhaps, for a very festive occasion)
re: AlexRast
Re dim sum, I took an Asian dumpling class last year and I can now knock out a couple of dumpling dishes and a non-dumpling dish or two pretty easily in a quantity that's right for just the two of us. But I do this because I have NO access to dim sum locally. When I did, I didn't :)
re: AlexRast
Have you ever made bubble gum?


text:
Baling wheat straw becoming more common
Baling wheat straw has become a more common practice in the past few years for many reasons, said Fabian Fernandez, University of Illinois Extension specialist in soil fertility and plant nutrition. While the uses for wheat straw are varied, removing straw has at least one common denominator: exporting nutrients out of the field.
"Knowing how much nutrient is contained in straw is important," Fernandez said. "It helps producers know the value of the straw, in addition to how much fertilizer is being removed, or in other words, how much fertilizer should be applied back to the field to maintain fertility levels."
He said the most precise way to determine how much fertilizer is being removed with the straw is to obtain the weight of the bales and to extract a representative sample of the straw. Using that sample, two values must be obtained from a testing lab--moisture content to determine the dry weight of the bale and nutrient content of the sample reported on a dry basis.
"This approach may not be practical or possible for all producers," he added. "If that is the case, then it is possible to estimate the value of straw by following a few simple steps. But keep in mind that this second approach is an estimate and there can be substantial variability depending upon how the straw is processed."
The first step in the calculation is to determine how much straw is being produced. The best estimates are obtained as a function of plant height and grain yield. These estimates vary somewhat, but a typical value is close to 1 pound of straw per pound of grain, he said. In this step, remember that a bushel of wheat is 60 pounds, but there are 8.1 pounds of moisture (a 60-pound bushel of wheat contains 13.5 percent moisture). So a bushel of wheat is 51.9 pounds of dry grain. The dry grain yield in bushels per acre is multiplied by 51.9 and then divided by 2,000 to obtain the number of dry tons of straw produced.
The second step in the calculation is to determine how much straw is actually removed. Again, this is not an absolute value because it will depend on cutting height and how much of the cut straw is actually baled. In general, a good wheat crop yields about 2.5 to 2.8 tons of straw per acre on a dry matter basis, Fernandez said.
The third step in the calculation is to know the nutrient content of the straw. As a guide, a ton of wheat straw normally contains 9 to 12 pounds of nitrogen, 3 to 4 pounds of phosphorous in the form of P2O5, and 25 to 45 pounds of potassium in the form of K2O.
"The large variability in K content arises from the fact that K is not incorporated into organic compounds, allowing K to easily be leached out from the residue," he said. "The time elapsed, the amount and the frequency of precipitation since the crop reached maturity and the time the straw is removed from the field will impact how much K there is."
Typically, K leaching occurs rapidly. It is not unusual to see a decrease in K content of as much as 80 percent after the straw has been rained on a few times. On the other hand, N and P contents in the straw are more or less stable because they are present in organic forms and require microbial decomposition of the straw before they can be leached out, Fernandez said.
The fourth and final step in the calculation is to determine the fertilizer value. This is done by using the above information and the current price of fertilizer to obtain a value of dollars per acre.
In addition to the major nutrients, wheat straw also contains calcium, magnesium, sulfur, and micronutrients. Greater removal of these nutrients by harvesting straw can accelerate depletion rates and result in deficiencies in the future.
"Removal of basic cations, like K, Ca, and Mg, can lead to an increase in the need to lime soils to maintain adequate pH levels," Fernandez said. "Depletion of organic matter and N reserves can lead to less crop availability of N through the process of mineralization. Diminishing organic carbon contents can also result in negative impacts on soil conservation and on soil physical, chemical, and biological properties. It's important to consider all of these factors when estimating the true cost of straw removal."

subset: commoncrawl


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Home > Categories > Category
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Harold D. Miller Memorial Park - Vanderbilt, Pennsylvania
in Municipal Parks and Plazas
The Harold D. Miller Memorial Park is located on Main Street in Vanderbilt Borough, Fayette County, Pennsylvania
posted by: outdoorboy34
location: Pennsylvania
date approved: 5/31/2014
last visited: never
Bluff Creek Park - Oklahoma City, OK
Bluff Creek Park is a beautiful recreational area on the north side of Lake Hefner
posted by: Max and 99
location: Oklahoma
last visited: 6/20/2014
Art Zeeck Park - Beardstown, IL
Right in the center of town, and beautifully kept and manicured.
posted by: YoSam.
location: Illinois
date approved: 5/29/2014
Veterans Memorial Park - Orangeburg, South Carolina
This monument at Edisto Memorial Gardens in Orangeburg memorializes all those who have served in the military from South Carolina.
posted by: DougK
location: South Carolina
date approved: 5/28/2014
Barwell Park - Ottawa, Ontario
A tiny park providing a play structure for children in the neighbourhood
posted by: MAPSIT
location: Ontario, Canada
date approved: 5/27/2014
last visited: 6/16/2014
McKellar Park - Ottawa, Ontario
A family-oriented community park supporting multiple sports
date approved: 5/26/2014
last visited: 7/13/2014
Ev Tremblay Park - Ottawa, Ontario
A small park that nonetheless contains a variety of facilities that make it a central part of the community
last visited: 9/11/2014
The Grow & Glow Garden Club Park - Tipton, MO
Small and beautifully kept, park
location: Missouri
City Park - Tipton, MO
Big park, and very little info published.
Patricia Beach Provincial Park - Beaconia MB
in State/Provincial Parks
This Manitoba Provincial Park is at the end of Provincial Road 319, 6km north and west of Highway 59 near Beaconia, Manitoba.
posted by: Peter and Gloria
location: Manitoba, Canada
date approved: 5/25/2014
last visited: 10/30/2009
Kilreen Park - Ottawa, Ontario
A family-oriented community park in western Ottawa
last visited: 7/31/2014
Twin Pines Park - Belmont, California
Beautiful Twin Pines Park is home to Belmont City Hall and Parks & Recreation. It is a treasure hidden in the middle of the city, where you will find a combination of facilities, parks, picnic areas and trails along this park.
location: California
Willow Creek Park - Hendersonville, North Carolina
This small mountain park is located along Chattooga Run Road. It features a nice new play structure and a walkway alongside Willow Creek.
location: North Carolina
Veterans Park - Ipava, IL
More like a town square, or village green (as they call them back east), than a park, but it was well used when I was there and it was COLD.
Burggarten - Vienna, Austria
This Park was once the private park of the Emperor.
posted by: Metro2
location: Wien, Austria
date approved: 5/24/2014
last visited: 9/11/2013
Kolb Park - Dublin, CA
Kolb Park in Dublin, CA
posted by: saopaulo1
date approved: 5/23/2014
Moraga Commons - Moraga, CA
Moraga Commons is a small park in the center of town.
Middle Harbor Shoreline Park - Oakland, CA
Middle Harbor Shoreline Park in Oakland, CA.
Veterans Park - Brentwood, CA
Veterans Park in Brentwood, CA.
Popeye Park - Alma AR
This 100' x 100' park in downtown Alma is the crown jewel in the small city's park system.
posted by: Where's George
location: Arkansas
Palma Ceia Park - Hayward, CA
A large park in Hayward, CA.
Dumaurier Park - Ottawa, Ontario
An important venue for local softball leagues
date approved: 5/22/2014
last visited: 5/23/2014
Mount Eden Park - Hayward, CA
Mount Eden Park in Hayward, CA.
Churchill Park - Cambridge, Ontario
The posted co-ordinates are for a main entrance of Churchill Park, home of the Cambridge Highland Games, in Cambridge, Ontario, Canada.
posted by: The Burrow
Bellfield Park - Ottawa, Ontario
A tiny community park with no facilities
date approved: 5/21/2014
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text:
WOONSOCKET ŌĆö Fire heavily damaged a single family home at 195 Norman St. Tuesday night. Firefighters were called to the dwelling at about 7:40 p.m. and battled heavy flames that gutted the home before it was extinguished. Firefighters cleared the scene at 10:30 p.m.
Former Rhode Island Congressman Patrick J. Kennedy speaks the media following the funeral for his longtime friend Frank DiPaolo, whom he eulogized during Tuesday's funeral mass at St. Pius V Catholic Church in Providence. DiPaolo, who died last Thursday, was 106. He served as the doorkeeper for Rhode Island House of Representatives for more than 30 years before retiring in 2010 and was a political mentor to former R.I. Congressman Kennedy, having met him while Kennedy was a student at Providence College. Said Kennedy, "He was 106, but he never seemed old to me."
WOONSOCKET ŌĆö Given several options for raising $2.5 million in supplemental taxes, the Budget Commission appears to be leaning toward in favor of one that would place the burden squarely on owners of single-family homes and condos.
The supplemental tax increase would be raised by cutting the homestead exemption from 39 percent to 27.6 percent, and sparing all other property classes, including commercial property, motor vehicles and business equipment.
WOONSOCKET ŌĆō Convicted thrill-killer Alfred Brissette has won early release from the parole board after all.
After hitting the pause button on its decision to free Brissette amid a firestorm of criticism in December, the board unanimously reaffirmed its position yesterday, said Matt Degnan, the administrator for the parole board.
Brissette, 39, of Woonsocket, who pleaded no contest to the 1999 slaying of Jeanette Descoteaux, will be released as soon as the details of his release plan are firmed up, said Degnan.
BLACKSTONE ŌĆö Three months after losing his election bid for state representative of the 8th Worcester District, former Blackstone Selectman Robert J. Dubois has announced he will run again for a seat on the Board of Selectmen in the April 1 town election.
Dubois, a Blackstone Democrat, had previously served on the board for 24 years. He was first elected in 1986 and was chairman from 1992 to 2002. He was chairman again up until the spring of 2011 when he was defeated in his re-election bid.
WOONSOCKET ŌĆō Something seemed out of place when the pastor of St. Charles Barromeo parish went out to shovel snow off the church steps Saturday morning, but he couldnŌĆÖt immediately put his finger on it.
Suddenly, the Rev. Gerald Finnegan realized what it was: some 60 feet of bronze hand rail that had been bolted to the granite staircase were gone. Police say the rails were likely snatched by thieves and sold for scrap.
Young hockey fans cheer for the Mount St. Charles boys hockey team as they take on Malden Catholic High School at Adelard Arena Friday night.
NORTH SMITHFIELD ŌĆö An end of the fiscal year surplus of over $600,000, lower taxes, a favorable bond rating and a fully-funded pension account are some of the accomplishments the town realized last year.
Those were some of the highlights in Town Administrator Paulette D. Hamilton's annual "State of the Town" address delivered to the Northern Rhode Island Advisory Group, a small business affiliate of the Chamber of Commerce, earlier this month at Banneker Industries.
NORTH SMITHFIELD ŌĆöThere is a lot about Thomas E. Mundy that local folks will be remembering following his death at the age of 92 on Jan. 26.
Some will remember him for his longtime service on the North Smithfield School Committee; or for the floral business, MundyŌĆÖs Flower and Greenhouses, that he ran with his wife of 67 years, Clare (Ide) Mundy, on Victory Highway; or for his family life and work with local youth sports.
BELLINGHAM ŌĆö Election season in Bellingham is officially under way.
Town Clerk Ann L. Odabashian has posted the calendar for the 2013 town election season. Nomination papers are now available in the town clerk's office; the last day to obtain papers is March 7.
Candidates must return papers with the signatures of at least 50 registered voters by March 26 to make it onto the ballot. The annual town election is slated Tuesday, May 7.


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The Committee for Justice met at 2.00pm on Wednesday 28 May in Room 21, Parliament Buildings when it was briefed by the Department of Justice (DoJ) and the Attorney General for Northern Ireland on the Legal Aid and Coroners' Courts Bill. It also received a briefing by DoJ officials on the post consultation report on the Review of the 2005 Crown Court Fees Rules as amended.
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HGST pushes out bulk storage spinner with 5 power-sipping settings
HGST has produced a bulk storage disk drive that sips power like a miser. It is for the bulk storage of cool data and has five power-using states. The MegaScale DC 4000.B is a 4TB, 3.5-inch format drive, and HGST says it "uses up to 45 per cent less operating power and 29 per cent reduced idle power when compared to current 4TB …
Will price reflect the reduced lifetime?
So it has ~1/3 lifetime (depending on the metric). Will it cost 1/3 of equivalent decent drive? Somehow I doubt it. Would need to have insane quantities of the drives for the power saving to offset the cost of replacing drives more often.
Give and take away
Large bulk storage is usually used for long periods, so I'd have expected a longer or at least the mtbf instead of shorter.
I would guess the shorter lifespan comes from cycling the spindle speed up and down more often: it's virtually always when a drive is power-cycled that it dies, rather than while it's sitting there spinning at a constant speed for days. Just like a laptop, slowing or stopping the drive will save power, but shorten the drive's life.
Lower power/heat would be appealing for a big array: a smaller/cheaper power supply per drive shelf, less cooling cost per rack, a smaller/cheaper UPS/generator etc. It's not just shaving a few % off the electricity bill for the drive itself. I get the impression a lot of big installations have a lot of "cold" data where even a 7200rpm SATA drive is excessive, but the latency of tape would still be a deal-breaker.
I wonder if they could do a bigger version, like the old Quantum Bigfoot 5.25" HDDs? Pack 10 or 20 Tb in a single unit, with slower access times - we've moved the other way, to 3.5" and now 2.5" drives to get faster and faster access times, but in some cases a slower bulk HDD is just what the doctor ordered.
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text:
Related Content
2010-2013 CPS web page
Video: Emergency Food Security and Seed Project
Video: Fresh Drinking Water in Dushanbe
Video: Tajikistan Community Agriculture and Watershed Management Project
Project Stories
Knowledge Brief
For multimedia content on development results in Tajikistan, please visit: http://www.worldbank.org/tj
WASHINGTON, May 25, 2010 – The World Bank Group Board of Directors today discussed a new Country Partnership Strategy (CPS) for Tajikistan, which provides the framework for the World Bank Group's assistance to Tajikistan for 2010-2013.
The main objectives of the new CPS, prepared at a time when Tajikistan is addressing the impacts of the global economic crisis, are to reduce the negative impact of the crisis on the poor and vulnerable and to pave the way for sustainable and inclusive growth post-crisis. The new strategy is grounded on a broad and continuous dialogue with the Government of Tajikistan and all of the development partners.
Tajikistan achieved strong economic growth between 2000-2008, with an average annual growth rate of 8.6 percent and visible improvements in people's living standards. However, a sharp recession in Russia triggered a substantial drop in remittances to Tajikistan which, combined with a decline in the country's main export commodities, has put at risk the gains of the past several years. Tajikistan's already low social and economic indicators have been hit hard by the compound effects of the food, energy, and financial crises.
"Tajikistan faces tremendous challenges of protecting its population from impacts of the global crisis and laying the ground for the post-crisis recovery," – said Motoo Konishi, World Bank Regional Director for Central Asia."To help the country achieve these goals, the World Bank is continuing its program in Tajikistan through both financial and analytical services. Our program has been designed to support the country's development agenda and priorities, including improving public administration, developing the private sector and attracting investment, and enhancing human potential."
To unleash the potential of assets such as land, water, hydropower, and human capital, Tajikistan will need to mitigate the effects of the crisis while working to build capacity towards post-crisis recovery and sustained development. The new CPS envisages World Bank Group financing of about US$ 140 million over the next four years through the International Development Association (IDA) and about US$ 62 million to be attracted through trust funds.
Addressing the near-term challenges posed by the crisis will require sound macroeconomic management, including efforts to protect spending on priority social services. Over the medium-term, successful post-crisis recovery will depend on enhancing the productivity of the country's physical and human assets. Key initiatives will include strengthening the business environment and access to finance; boosting agricultural productivity; improving the reliability of electricity and water supply; expanding the country's energy production and export potential; and enhancing human capital through higher-quality education and health services. Based on the lessons of the last Country Assistance Strategy progress report, the World Bank Group will selectively use a variety of instruments to support the priority areas identified in the new CPS. These will include investment operations, budget support, and analytical work.
One of the crosscutting themes in the new strategy is governance. The Bank has been working with Tajik authorities to strengthen public financial management and public sector performance by undertaking review of the administration and delivery of social services, supporting civil service reforms, and promoting new procurement law. However, the government's effectiveness needs to be further improved and transparency and accountability strengthened.
"The governance agenda cuts across the entire CPS program, and the Bank will engage in helping the Government improve its effectiveness on various levels – country, sector and individual projects," – said Chiara Bronchi, World Bank Country Manager for Tajikistan."The World Bank Group's governance interventions will take three forms: transparency and accountability measures, capacity development, and supporting demand for good governance."
The CPS supports the government in developing hydropower in a responsible way to secure the country's energy supply and gradually generate electricity export revenues. The Bank is supporting the preparation of comprehensive techno-economical, social and environmental impact assessments of the proposed Rogun hydropower project, taking into consideration the interests of all the riparian countries.
Tajikistan's Development Results
Tajikistan became a member of the World Bank and the International Development Association in 1993. Since then, 36 projects totaling US$ 505 million have been supported. Currently in Tajikistan there are 18 ongoing projects in health, education, agriculture, water and energy, municipal infrastructure, and public sector management that are helping Tajikistan's poorest to weather the financial crisis and pave the way for sustainable economic development.


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Associated Mining Construction Inc. (AMC) is committed to the protection of the environment and to ensure that our operations and personnel create no significant permanent negative impact to the environment. There is no task that cannot be done in an environmentally responsible manner and AMC is committed to ensuring this philosophy is implemented at all our operations.
All AMC projects are planned and carried out with strict adherence to government guidelines. In addition, AMC follows the specific requirements of the client and their policies and procedures.
Employees and sub contractors at every level are accountable and responsible for ensuring all standards are met. Complete and active participation by everyone, every day, in every job is necessary for the environmental excellence the company expects. Management supports coordination of environmental protection amongst all workers at the job.
Management supports participation in environmental protection by all employees and provides proper equipment, training and procedures. Employees are responsible for following all procedures, working responsibly and, wherever possible, improving environmental protection measures.
No negative environmental impact is our goal. By following policies, procedures and government standards as well as due diligence, we can accomplish this.
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text:
The story of Elizabeth Sovis involves the worst kind of irony imaginable. Sovis was an avid supporter of the Trans Canada Trail. She planned to spend her retirement promoting the completion of the 24,000-kilometre, coast to coast to coast recreational pathway for non-motorized travel.
On July 14, 2012, just about a year before Sovis's scheduled retirement she and her husband, Edmund Aunger, were travelling the Trail on Prince Edward Island.
"I wanted to go to New Brunswick," Aunger explained, "and she said, 'it's too dangerous, we're going to have to ride on the roads if we go to New Brunswick because the Trans Canada Trail's not finished, but it's just about finished in Prince Edward Island, it's safe, it will be safe for us, we won't have to go on the roads'."
Only it wasn't and they did.
Following the designated route to their accommodations, they were forced to divert to a two-lane highway with no shoulders where within 10 minutes Sovis was struck and killed by a drunk driver.
"The impact threw her body 50 metres," Aunger said.
Within days of his wife's death, Aunger himself retired, pledging to see through her vision of seeing the trail complete, accessible, passable and safe.
Last summer, Aunger embarked on a five-year campaign to raise awareness of and money for the Trail by riding his bike from Victoria, BC to Charlottetown, PEI in memory of his wife.
"I have to do it for her because this was her retirement project," he said, choking back tears. "But I have to do it for myself because I have to find some meaning in my life and do something for her, that's what it all boils down to."
The Trans Canada Trail website boasts that the trail is 75 per cent complete.
That has not been Aunger's experience. He arrived in Yorkton last week visibly angry at the state of the Trail, particularly in Saskatchewan.
As an example he cited his trip from Melville to Yorkton August 5. He stayed on Hwy 10 most of the way because, he said, "I just didn't want to fight any more gravel roads and it's killing my bike."
When he got to York Lake, though, he decided to try to get back on the Trail.
"It runs through that park, there are no signs, but it's on the website as being operational Trans Canada Trail," he said. "It is an overgrown nature trail, marshy, the grass is up to my chest, you can't see it. I wouldn't be able to walk it even if I had my hiking boots on. It's impossible with my bike.
"Some places it's like York Lake it's just kind of a narrow rut that's overrun with grass. Some places it's a rural gravel road with an 80 kilometre an hour speed limit, with huge grain-hauling trucks going back and forth and you're in clouds of dust and rocks. Sometimes it's completely fictitious, there is no trail there."
Arriving in Yorkton, though, was a pleasant surprise.
"As a designated Trans Canada Trail, it's really a credit to the City of Yorkton that this exists," he said, gesturing at the well-maintained pathway at Logan Green.
Aunger blames lack of political will at higher levels of government for the state of the Trail elsewhere, saying municipalities cannot be expected to carry the burden.
"Usually when there's a complete failure, as there is in Saskatchewan, for building the Trans Canada Trail, it's a failure I believe of the provincial government and there's a complete indifference if not outright hostility to the Trans Canada Trail on the part of the Saskatchewan government."
While in Yorkton, Aunger met with MLA Greg Ottenbreit. He said Ottenbreit was sympathetic, but told him the Province has other priorities.
"This is the first time someone has called me about this," Ottenbreit said. "People call me all the time about roads and schools and hospitals."
Ottenbreit said it would take a lot of public demand and leadership from the federal government to get the Trail done.
So far, Aunger's Elizabeth Sovis Memorial Fund has raised $25,000. He has also started petitions in B.C., Alberta and Saskatchewan, an attempt to apply public pressure on the provincial governments.
He is also lobbying hard to get the Trail done in Prince Edward Island, where he plans to finish his five-year ride in 2017 on the fifth anniversary of Sovis's death at the spot she was killed, where he will hold a memorial service.
"I'm challenging the Prince Edward Island government, in particular, and I've challenged all the provincial governments, and I'm going to have to do something about the federal government because it's not going to work in the provinces unless the federal government gets all the premiers together," he said. "But I'm challenging the Prince Edward Island government in particular for the sake of the people who live on the island and for the sake of the tourists who have no idea how dangerous it is, to do something, to get it off a two lane highway with no shoulders and stop talking about that as a cycling route."
Overall, he believes the Trail simply has not lived up to the vision presented in 1992 when the project was first announced and he and Sovis fell in love with the idea.
"You know, this was called the new national dream," he said. "The national dream was the building of the transcontinental railway, then afterwards in the '50s there was building the Trans Canada Highway, those were huge for establishing this country and bringing it together. And this dream, this part of the dream, is a nightmare.
"We're humiliating ourselves, we're boasting internationally about the longest greenway in the world and what a beautiful thing this is and it's going to be and it's not there."


text:
Definitions for Nodenoʊd
This page provides all possible meanings and translations of the word Node
Random House Webster's College Dictionary
a knot, protuberance, or knob.
a centering point of component parts.
Anat. a knotlike mass of tissue:
lymph node.
Category: Anatomy
Pathol. circumscribed swelling.
Category: Pathology
Bot. a part of a stem that bears a leaf or branch.
Category: Botany
Category: Math
Ref: Also called joint, 10 knot. 1 12
Geom. a point on a curve or surface at which there can be more than one tangent line or tangent plane.
Category: Math
Physics. a point, line, or region in a standing wave at which there is relatively little or no vibration.
Category: Physics
either of the two points at which the orbit of a heavenly body intersects a given plane, esp. the plane of the ecliptic or of the celestial equator.
Category: Astronomy
a labeled point in a tree diagram at which subordinate lines branch off.
Category: Language/Linguistics, Math
Ref: nodus .
Origin of node:
1565–75; < L nōdus knot
Princeton's WordNet
a connecting point at which several lines come together
node, knob, thickening(noun)
any thickened enlargement
node, leaf node(noun)
(botany) the small swelling that is the part of a plant stem from which one or more leaves emerge
(physics) the point of minimum displacement in a periodic system
(astronomy) a point where an orbit crosses a plane
lymph node, lymph gland, node(noun)
the source of lymph and lymphocytes
any bulge or swelling of an anatomical structure or part
node, client, guest(noun)
(computer science) any computer that is hooked up to a computer network
A knot, knob, protuberance or swelling.
The point where the orbit of a planet, as viewed from the Sun, intersects the ecliptic. The ascending and descending nodes refer respectively to the points where the planet moves from S to N and N to S. The respective symbols are u260A and u260B.
A stem node.
A computer or other device attached to a network.
A vertex or a leaf in a graph of a network, or other element in a data structure.
The point at which the lines of a funicular machine meet from different angular directions; -- called also knot.
The point at which a curve crosses itself, being a double point of the curve. See Crunode, and Acnode.
A vertex of a graph.
A hard concretion or incrustation which forms upon bones attacked with rheumatism, gout, or syphilis; sometimes also, a swelling in the neighborhood of a joint.
One of the fixed points of a sonorous string, when it vibrates by aliquot parts, and produces the harmonic tones; nodal line or point.
A swelling.
The knot, intrigue, or plot of a piece.
A hole in the gnomon of a sundial, through which passes the ray of light which marks the hour of the day, the parallels of the Sun's declination, his place in the ecliptic, etc.
Origin: From nodus, cognate of English knot.
Webster Dictionary
a knot, a knob; a protuberance; a swelling
one of the two points where the orbit of a planet, or comet, intersects the ecliptic, or the orbit of a satellite intersects the plane of the orbit of its primary
the joint of a stem, or the part where a leaf or several leaves are inserted
a hole in the gnomon of a dial, through which passes the ray of light which marks the hour of the day, the parallels of the sun's declination, his place in the ecliptic, etc
the point at which a curve crosses itself, being a double point of the curve. See Crunode, and Acnode
the point at which the lines of a funicular machine meet from different angular directions; -- called also knot
the knot, intrigue, or plot of a piece
a hard concretion or incrustation which forms upon bones attacked with rheumatism, gout, or syphilis; sometimes also, a swelling in the neighborhood of a joint
one of the fixed points of a sonorous string, when it vibrates by aliquot parts, and produces the harmonic tones; nodal line or point
a swelling
In communication networks, a node is a connection point, either a redistribution point or a communication endpoint. The definition of a node depends on the network and protocol layer referred to. A physical network node is an active electronic device that is attached to a network, and is capable of sending, receiving, or forwarding information over a communications channel. A passive distribution point such as a distribution frame or patch panel is consequently not a node.
Dictionary of Military and Associated Terms
1. A location in a mobility system where a movement requirement is originated, processed for onward movement, or terminated. 2. In communications and computer systems, the physical location that provides terminating, switching, and gateway access services to support information exchange. 3. An element of a system that represents a person, place, or physical thing.
British National Corpus
Nouns Frequency
Rank popularity for the word 'Node' in Nouns Frequency: #2537
Translations for Node
Kernerman English Multilingual Dictionary
a small swelling eg in an organ of the body.
- nodusAfrikaans
- دَرَنَهArabic
- възелBulgarian
- tumorPortuguese (BR)
- uzlinaCzech
- der KnotenGerman
- knudeDanish
- εξόγκωμαGreek
- nudoSpanish
- kühmEstonian
- ورم؛ غدهFarsi
- kyhmyFinnish
- noduleFrench
- מִפרָק, פֶּרֶקHebrew
- गांठ, ग्रन्थिHindi
- kvrga, zglobCroatian
- csomóHungarian
- nodul, benjolanIndonesian
- hnúturIcelandic
- noduloItalian
- こぶJapanese
- 혹Korean
- patinimasLithuanian
- uztūkumsLatvian
- nodusMalay
- knobbelDutch
- knuteNorwegian
- guzekPolish
- ورم؛ غدهPersian
- غده،پړسوبPashto
- tumorPortuguese
- nodul, excrescenţăRomanian
- узел, утолщениеRussian
- uzlinaSlovak
- vozelSlovenian
- čvorSerbian
- knut, knölSwedish
- อาการบวมThai
- yumru,şişkinlikTurkish
- 硬結腫Chinese (Trad.)
- наріст, потовщенняUkrainian
- گومڑہ ،سوجنUrdu
- bướuVietnamese
- 结,瘤Chinese (Simp.)
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text:
Christmas Love Lyrics - 3LW
[Verse 1:]
Early in the morning
I smell the breakfast
Mama's gone and dressed up the table
I love this time of the year
At a time when I know I should be nothing but thankful
Something's got me sitting here troubled
And I've been thinking bout it
And I don't understand
Shouldn't just be at this time of the year
The love that you be showin your
Family and friends should be
Always and forever love
Not just Christmas love
Shouldn't just be at this time of year
He gave his life for you
Just to show you his love for you
Always and forever love
Not just Christmas love
[Verse 2:]
All of the children are outside playin
And all the parents in the house singing
There's so much joy in the air
But what about yesterday?
And what about tomorrow when the snow melts away?
And what about the other day after?
Will we realize that his love is forever and always?
[Repeat Hook]
What about yesterday?
The day after and the day after that?
Shouldn't just be at this time of year
[Hook Out]
Click here to submit the Corrections of Christmas Love Lyrics
Please Click Here to Print Christmas Love Lyrics
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Christmas Love Lyrics.


text:
Did NARTH help George Alan Rekers with damage control?Members of one of America's largest "ex-gay" organizations may have secretly intervened in the rentboy scandal, publicly calling for a "thorough investigation," while working behind the scenes to quash the story.Officials of the National Assoc ... More >>
As the Scream IV Presents Heartthrobs Tour winds down, we wonder: Have we seen it all before?
A half-century before the Tiger Woods era, black Miamians fought a losing battle to hit the links
Miami-Dade County's proposal to privatize public marinas has mariners up in arms
Superintendent Roger Cuevas and a few dozen of his top administrators received graduate degrees from diploma mills. No wonder Dade's schools are in such great shape.


text:
The Building Systems Councils (BSC) is the leading resource for the concrete, log, modular, and panelized home building industries. Whether you are a manufacturer, builder, vendor, or consumer, the BSC is here to serve your needs. Target a specific council, or explore general systems-built home information. The BSC aims to educate and inspire through consumer-friendly documents and interactive learning tools. All members of the BSC are active members of NAHB via their local HBA or NAHB International.
Want to make history? Build log homes. Log and timber homes have deep historical roots across the country and last for generations. Find out more — get the FREE log and timber homes brochure from the Building Systems Councils. Download yours now!
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National Association of Home Builders: Reshaping and Enriching Our Communities.
2014. All rights reserved.


text:
TARDIS Blueberry Scones and How The Doctor Helped Me Beat Cancer
I have never been a big television person. Friends, The Sopranos, Parks & Recreation, Breaking Bad – I've watched all of these televisions shows at some point, but they never stuck. I'd start out loving them, but as the weeks went by, I'd lose interest. I did manage to spend several months following Mad Men, but I think that's just because of Jon Hamm and his slightly scary penchant for going commando.
I'd like to pretend that my lack of zeal for most televisions shows is because I am intellectually superior to regular television watchers. That reasoning breaks down when you know that I surf the shit out of the internet, like an 80′s Wallstreeter pursues coke. I do spend quite a bit of potential TV time reading books. As much as I'd like to pretend that these books are written by authors such as Dostoevsky, they're much more likely to be about Harry Potter . So yeah – I can't take the moral high ground here. And I don't want to.
I'm actually jealous of people who have their show – the TV show they look forward to watching all week, the show they discuss with hashtags on twitter or the show they used to post rabidly about at the now sadly defunct Television Without Pity. I wanted a show like this. I wanted to have a show where I would watch previous episodes so much, that I got all the inside jokes. But nothing kept my interest, and I thought I'd just be stuck reading about a boy wizard for the 8 millionth time while everyone else thrilled to the latest episode of House of Cards.
Then I found The Doctor.
Marcus had been exposed to Doctor Who much earlier than me. He grew up watching old Doctor Who shows on the local PBS station. I've never been a Sci Fi kind of girl, and I thought Doctor Who friends were mainly pudgy, glasses wearing nerds who also spent a lot of time playing Dungeons and Dragons. I want to make it clear that I'm not insinuating that my husband was a ginormous nerd.
I'm telling you he was a ginormous nerd. But adorkable nerds aside, I had no desire to watch an old British Sci Fi show, especially one that was in fuzzy black and white. Then last year happened.
A little over a year ago, I got so sick with gastroparesis that I lost 23 pounds in 3.5 weeks. You need to understand something about this. I never get nauseous. Ever. And when I do, I'm still hungry. Marcus and I once got food poisoning at the same time. I would puke, pull my head out of the garbage can, and declare how hungry I was. At one point, Marcus couldn't take it any longer. "What the hell is wrong with you? How can you be hungry? How can you want food? I never want to see food again, you freak!"
I dealt with the pain and exhaustion of cancer treatment as best as I could, most days only whining a little. But the persistent feeling of nausea was a whole different ball game. At most, I was only getting about 500 calories a day, most of those coming from Cream of Wheat. I was constantly dizzy because my inner ear was so messed up, and horribly depressed.
My brain was so fuzzy that I would look at a page of text, read it, and realize I hadn't comprehended any of it, not even any of my beloved Tamora Pierce Books. So, I went down a rabbit hole of Youtube videos. I got hooked on watching TED talks.
I'm kidding. I didn't watch a single TED talk. Instead I watched X Factor, but not normal X Factor. The US version of X Factor was for peasants. I only watched the CLASSY versions of X Factor, namely the UK and Australian versions. (Let's not talk about any other reality shows I may have watched last year, ok?)
It wasn't all bad. I found the boy band that I wish I could have worshipped in junior high. I got to be horrified by Cheryl Cole's butt tattoo. I got to watch the Minogue sisters take passive aggressive digs at each other. I began to understand that Louie really is useless, and why Gary Barlow was crush worthy and seemed to be the only judge with any credibility. (Call me, Gary!)
But I found myself reading the Mirror UK, trying to find out if Matt Cardle and his dulcet tones were still going out with Sporty Spice. I wanted to know what latest dick move James Arthur had done in his quest to prove himself a giant asshole. I knew I had hit rock bottom when I found myself reading an article that discussed whether the love between Perrie from Little Mix and Zayn from One Direction would endure.
One out of two Minogue sisters recommend The Doctor
Luckily, The Doctor saved me from adding to the revenue stream of the deep V-neck wearing, tangerine colored, manboobed pelt that is Simon Cowell. I'll always be grateful to The Doctor for that.
How did my Who obsession start? With this video:
Marcus and I own a rowing machine, and we bribe ourselves by watching certain shows on Netflix while we row. Marcus had run out of Archer episodes, so he started watching the new reboot of Doctor Who. He really enjoyed it. He knew I was bored out of mind and thought I might like the show. He showed me the above video.
After he explained a little bit about Doctor Who and who River Song was, I watched a few more YouTube videos. Then I realized I really liked this show. I really did.
And I was done. The conversion to Whovian was complete.
I watched a couple of season seven episodes online at a site that is totally and completely legal. Thank god for Netflix. I started at the beginning and got sucked in.
Before I go any further, let me answer some questions for those of you who already watch Doctor Who:
- How can you consider yourself a Who fan if you haven't watched Classic Who? I'm a fraud. Now run along and play Magic: The Gathering.
- Who's my Doctor? The Eleventh, but I like all of them.
- Who's my favorite companion? Donna Noble. Forever.
- Which character would I most like to have sex with? Captain Jack, of course. And Paul McGann's doctor from The Night of the Doctor. Preferably at the same time.
- Do you ship Ten and Rose? I'd like to kill that shipping with fire. And then kill it again, just to make sure it doesn't pull a Rory and come back.
- My favorite episode? This is always changing, but right now it's Silence in the Library and Forest of the Dead.
- How much do you hate Stephen Moffat? Sometimes I feel like I'm the only Moffat fan out there, but most of my favorite stories have been written by him.
I love that I've actually signed up at an online forum that discusses the show. And I love that when I told my husband I had not only signed up, but chosen a very Whovian username, he looked at me and said "It's like I don't even know you anymore. By the way, did anyone there read/watch the leaked episodes? Did they like them?" WONDER NERD POWERS, ACTIVATE! Form of a sonic screwdriver! Shape of a fez!
I love that people discuss the merits of each Doctor. I love that the fellow Whovians among my friends rejoiced when Rose & The Tenth Doctor's budding love was dashed, but still cried when they were separated. I love that most of them think Donna is the best companion ever, and that Amy is only at her best when Rory is traveling with her.
I love the the statue in my garden now scares me a bit. I love that there is Doctor Who nail art. I love that we have a crack in our plaster and that Marcus and I are pretty sure it's a crack in time and space. I love that I've started a Doctor Who Pinterest board. I love that this summer, Marcus and I rewatched all of the episodes so we could be ready for the premier of The Twelfth Doctor.
I love the debate over whether or not the New Doctor, Peter Capaldi, will be any good. In my opinion, any man who's been in Dangerous Liaisons and can swear as brilliantly as Malcolm Tucker is going to be fantastic.
So what will I be doing tonight? I'll be at the movie theatre, watching the premier for the new season of Doctor Who. I will not be wearing a bowtie or sonicing the popcorn machine with my screwdriver. If I had a fez or Jammy dodgers, I'd bring them. But I will be bringing scones.
I hope the TARDIS is ready.
When I was trying to figure out what I could make to celebrate Doctor Who, I had several options (This tumblr full of ideas is amazing!). I could have made homemade Jammie Dodgers. I could have made anything with a banana in it. I could have made fish fingers and custard. There are even Doctor Who cake pops! Bless. Instead, I decided on scones. Blueberry scones to be exact. Tardis blueberry scones to be even more exact.
Notes: These make scones that are on the more biscuity side of scones. I prefer these rather than dryer scones, but keep that in mind. If you'd like them dryer, use less fresh fruit and cook a bit longer. I think the amount of sugar is fine for plain scones, but if you want to add a glaze or sprinkle them with sugar before baking, use only 1/2 cups of sugar. I don't have A/C in my kitchen, so in order to keep these from being a sloppy mess, I put my butter in the freezer for a couple of hours, and use chilled bowls when mixing.
Tardis Blueberry Scones
Loosely adapted from Epicurious
Yields 12 scones
3 cups flour
1 1/2 tablespoons baking powder
3/4 teaspoons salt
1/4 cup plus 2 tablespoons sugar
3/4 cup (which is 1 1/2 sticks) chilled unsalted butter
1 cup blueberries
1/4 – 1/2 cup dried blueberries
1 cup buttermilk
1 teaspoon vanilla
1 tablespoon heavy cream (not vital, but good)
2 tablespoons finely grated lemon rind
Make sure the oven rack is in the middle of the oven. Preheat to 400 degrees F. Line two large baking sheets with parchment paper.
Using a whisk, mix flour, baking powder, salt and sugar in a large bowl. Add to large bowl of food processor.
Mix buttermilk, vanilla, cream and lemon rind in a small bowl. Place in fridge.
Cut butter into 1/2-inch cubes. Place in food processor. Pulse just until the flour and the butter are in pieces about the size of small peas. Pour mixture into a large chilled bowl. Add fresh and dried blueberries and toss to coat.
Make three wells in dough. Pour the buttermilk mixture into each well. Stir just until the dough begins to form. That means some of the flour will not be incorporated into the dough. That's ok.
Flour your work surface and transfer your dough there. Knead about 8 turns. Divide ball of dough into half. Re-flour your work surface and form each dough half into a disk about one inch high. Cut each disk into six wedges.
Place six wedges onto each prepared baking sheet. Put one baking sheet in the fridge until first batch is done baking. Bake scones until they're golden brown and toothpick inserted into the middle is clean. This takes around 15-20 minutes.
This is what the flour mixture should look like after pulsing. Enjoy!


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The Spirituality of Imperfection Storytelling and the Journey to Wholeness (Paperback)
|Author: Ernest/ Ketcham Kurtz
|Joint Author: Katherine Ketcham
Learn more about The Spirituality of Imperfection:
|Examines the shared concerns and stories of a broad spectrum of spiritual traditions to reveal the ancient wisdom that underlies all recovery programs, accompanied by illuminating commentary and stories designed to help readers transform their lives. Reissue. *Author: Kurtz, Ernest/ Ketcham, Katherine *Subtitle: Storytelling and the Journey to Wholeness *Publication Date: 1994/01/01 *Binding Type: Paperback *Language: English *Depth: 0.75 *Width: 5.50 *Height: 8.25
From the Publisher:
I Am Not Perfect is a simple statement of profound truth, the first step toward understanding the human condition, for to deny your essential imperfection is to deny yourself and your own humanity. The spirituality of imperfection, steeped in the rich traditions of the Hebrew prophets and Greek thinkers, Buddhist sages and Christian disciples, is a message as timeless as it is timely. This insightful work draws on the wisdom stories of the ages to provide an extraordinary wellspring of hope and inspiration to anyone thirsting for spiritual growth and guidance in these troubled times.Who are we? Why so we so often fall short of our goals for ourselves and others? By seeking to understand our limitations and accept the inevitably of failure and pain, we being to ease the hurt and move toward a greater sense of serenity and self-awareness. The Spirituality Of Imperfection brings together stories from many spiritual and philosophical paths, weaving past traditions into a spirituality and a new way of thinking and living that works today. It speaks so anyone who yearns to find meaning within suffering. Beyond theory and technique, inside this remarkable book you will find a new way of thinking, a way of living that enables a truly human existence.The Spirituality of Imperfection brings together stories from many spiritual and philosophical paths, weaving past traditions into a spirituality and a new way of thinking and living that the authors propose for today.Examines the shared concerns of spiritual traditions to reveal the ancient wisdom that underlies all recovery programs
"A brilliant anthology of wisdom stories from all the great traditions centered around a most compelling and discerning issue." - M. Scott Peck Book Jacket
"I think this book comes closer to the real meaning of spirituality than anything I've looked at in the last twenty years." - John Bradshaw Book Jacket
"You remember these stories...they become a part of you, a part of your own spirituality." - Sam Keen Book Jacket
Sometimes a reviewer wants to stop writing about a book and simply stand up and cheer....The wisest book I've read in a long time!" - Larry Dossey M.D.
Customer Reviews of The Spirituality of Imperfection
Best book ever read regarding spirtuality12/10/2008
I purchased this particular copy after leaving another one on the plane (complete w/ all my margin notes). Even though I'd already read the book, the thought of not having this book in my collection, or more correctly "in my possession" was unacceptable. Quite frankly it's probably the best book I've ever read on the subject. Even though it is written in a manner that kind of "skips" around between various authors, venues and perspectives, it captures the meaning and purpose of spirituality in a very personal way. This is the 3rd copy of the book I have purchased and the least amount of money I've paid. Shipping a little slow but other than that, completely satisfied. Worth the price even if used for nothing more than a reference for all the wonderful quotations! At $10 I purchased two copies so that I would have one on hand to give away (makes a GREAT gift!)
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text:
->''"What is the purpose of the goggles?"''
-->--'''[[MostDefinitelyNotAVillain Not Federal Agents]]''', '''''VideoGame/{{Psychonauts}}'''''
->''"And what are those weird goggles you're wearing, [[{{Foreshadowing}} do you fancy yourself]] [[PowerGivesYouWings a pilot!?]]"''
-->--'''Biyomon''', ''Manga/{{Digimon V-Tamer 01}}''
->''"A hero needs goggles."''
-->--'''Taiki Kudo''', ''Anime/DigimonXrosWarsTheYoungHuntersLeapingThroughTime'', at [[CrisisCrossover one fairly large gathering of goggle-clad heroes]]
->''"Every day [[MagicTheGathering Chandra]] asks herself the same question: 'Is today the day I finally get to wear my goggles?'"''
->''"The goggles, they- [[SubvertedTrope work quite well actually]], but everything else BURNS!"''
-->[[Machinima/FreemansMind Shephard from Shephard's Mind]]


text:
Updated: 01/04/2014 1:23 PM
Created: 01/04/2014 1:22 PM KSTP.com
By: Cassie Hart
The family of a 74-year-old Duluth woman who has been missing for almost six months says the months since her disappearance have been cruel.
Dale Gerard suffers from dementia and went missing from her assisted-living home in West Duluth July 20.
The captain of the St. Louis County Rescue Squad, Tom Crossmon, tells the Duluth News Tribune the investigation is no longer active, unless a tip comes in. But none have surfaced since November.
Her son Kim Gerard says his mother had had dementia for at least five years and was a "trusting" person, noting she would have accepted a ride from a stranger.
He says pharmacies are set up to alert authorities if her medications are purchased.
He says it's a "killer to have no closure."
(Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


text:
Bookmark The Millions : The Art of Close Writing
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The Stone is a forum for contemporary philosophers on issues both timely and timeless. books and literature, Borges, Jorge Luis, Heisenberg, Werner, Hume, David, Philosophy, physics, writing and writers
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This monster's talent for mimicry provokes some of the darkest questions. By foregrounding this capability and coupling it with our inability to discern mimics from the remaining men, The Thing…
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Christmas Parties
Christmas Menu 2014 @ Castle Murray
This Christmas, celebrate with colleagues by hosting your Christmas party with at Castle Murray Hotel & Restaurant.
Enjoy our stunning New Christmas 2014 Party Menu & to make your celebration extra special, enhance your Christmas party night by having a champagne and cocktails reception to get the party started pre-dinner.
Party menu is available for groups of 10+ and available for the month of Dececember 2014.
To discuss dates and requirements, contact our reservations team on + 353749737022 or email email@example.com
New Years Eve Package
Gift Vouchers Available
Afternoon Tea @ Castle Murray House Hotel
Enjoy Afternoon Tea with us & Indulge in one
of the grandest of traditions
Looking for a truly special and mouth watering treat, then our Afternoon Tea experience is it. Enjoy a traditional Afternoon Tea in Castle Murray where you will be served beautifully hand-cut sandwiches with healthy and wholesome fillings, delicious and delicate pastries and mini cakes, along with warm scones with clotted cream and fruit preserve.
Served with Authentic vintage bone china, linen table cloths and napkins beside the open log fire in our bar, toasting those cold toes after a nice walk along the ruins of McSwynes castle or enjoy it served in our lounge area soaking up the staggering coastal views of which St. John's Point and the Wild Atlantic Way has to offer.
•Booking Essential •12.30-4.30pm •Groups Welcome • €20pp
Home-made Signature Warm Scones
Selection of Hand-cut Sandwiches
Assortment of Pastries & Cakes
Freshly Brewed Tea or Filter Coffee
*Add a snipe of Prosecco €8.00
*Please note that booking is essential for afternoon tea
* Serving the 1st Saturday of every month - *subject to change
Cooking Demonstration (Nov) Course's 2014
Award Winning Head Chef Remy Dupuy @ Castle Murray House Hotel is delighted to announce more course dates
Wednesday 5th November '14 "Dinner party for six, entertaining made easy"
Wednesday 19th Nov '14 "Making the best of local seafood"
Wednesday 26th Nov 14" Cooking on a budget"
Wednesday 3rd December"100% Chocolate"
* All courses are a 1 day course
* Starting at 7pm- 9pm
* Course includes; recipe pack, certificate of attendance, tasting of all food made on the night.
* €35.00 per person, per course
Remy was born in Bordeaux in the South West of France and was brought up in sunny Toulouse in the South of France. He went to the famous Catering College in Mazamet where he trained to be a Chef, his first choice career wise. Remy comes from a very traditional French family where the love of food comes second to family! Much of what he knows in traditional French cuisine comes from his mother Rosine. Before arriving in Ireland, Remy had already trained and worked in quite a few award winning Restaurants around Europe which included the Claridges in London. He also spent the summer of 1992 cooking for the Olympic Village in Barcelona. In 1995 at the age of 21, he arrived in Ireland after successfully securing a job in Castle Murray House Hotel run by the then owner Mr Thierry Delcros. After a couple of years working alongside Thierry, Remy was given the position of Head Chef and is head chef to this day. He has won many awards for his cooking skills and has also appeared on RTE's TV series "Fresh from the Sea" along with Clodagh McKenna. All courses will be run by Remy himself who has designed this year' courses for first time cook to the more advance foodies. Course numbers will be small, loaded with tricks of the trade and tips to make you have a passion for food like Remy has.
Now takings bookings – Call us today 074 97 37022 or email firstname.lastname@example.com
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Beer and tomahawks! Not gonna end well!
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Another nomination for the Darwin award
Who keeps score?
almost entirely positive this is my cousin. not 2 hours ago, his bandmates were talking about EXACTLY this. good job, Victor!
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