text:
Help! Best hamburger in DC?
- t
- theamusedbouche Jul 1, 2011 06:22 PM
I have a guest coming to visit from Ukraine and she has never had a hamburger and is excited about trying this American specialty - I don't really eat hamburgers and I don't know where to take her - please give me some suggestions for where to go for the best hamburger in DC - it's got to be great because it will probably be the only one she ever eats!!!!!!!
re: malveaux
Add to that the long lines in DC, especially when the
President shows up.
re: DPGood
Although lines are long,it moves quickly....peppercorn crusted with melted Brie and faux gras. The best!
re: dining with doc
Lines haven't been that bad. It moves fast if there is one.
re: DPGood
We went recently and didn't find a long line. Just don't go in the middle of a meal rush. And, bring cash.
re: chowser
There's a free ATM in the back.
re: monavano
Good to know--thanks!
re: malveaux
Medium? NO! Order it "recommended", which is med rare.
The Farmhouse Burger at Good Stuff Eatery.
A basic burger, made expertly well, with quality hand-formed patties and basic toppings (lettuce, tomato, pickles) that you can easily remove if you really want to be primal with your burger and taste nothing but beef and bun, which is sometimes what you really want -- and need
Good Stuff Eatery
303 Pennsylvania Ave SE, Washington, DC
re: ipsedixit
Good Stuff has gone WAY downhill. I would not recommend it.
Shake Shack is my new favorite mid-range burger: good beefy flavor, cooked to order, toasted buttery potato roll, and the fries are outstanding.
Among the half-dozen "great" hamburger places in town, there are at least five declared hands down best by some here, and at least five (not the same five) with burgers declared not fit to feed to your dog.
There is no "best." I'd suggest that you take your guest out for two different burgers, one being Five Guys for the true American lunch counter (minus the lunch counter) hamburger. There are several locations which vary somewhat in quality, mostly in how the French Fries are cooked (one "regular" order is easily enough for two) so be fussy. If they're limp, ask for a fresh order.
Pick the other "super gourmet" burger from those that are close to where you live or close to some place where you'll be going with your visitor. There are a few BGR (The Burger Joint) shops around town. There's only one Ray's Hell Burger (Arlington) though I think you can get a somewhat more upscale version at another of his restaurants, also in Arlington. There are plenty of pretty darn good burgers are more family-oriented restaurants or sports bars like Red Robin or Glory Days. Good Stuff Eatery is perhaps better known for their shakes than their (also good) burgers.
re: MikeR
Mike is speaking good here. But, if I ever had only one I would do the Ray's thing. And I would do it at HellBurger. The others are fine, and for those of us that eat one every week, whatever. If it's the first. Ray's HellBurger. Go there are 11:20 and wait for them to take orders.
re: MikeR
I agree with Mike and Dennis, Ray's and 5 Guys are two of the best burgers in the area and they are two different types of burgers so it is worth hitting them both with a day or two in between to get your burger lust back.
Rays has a burger from some sort of epicurean, bacchanalian dream, it is over the top and so delicious, but it is like 2 meals in one bun. I am a big guy but some times I wish it was just a bit smaller, because I have been trained to eat everything that is put on my plate. Thanks, Mom!
Five Guys is a growing chain and the different cafes each have a different vibe, but they all do the peanuts and fries, though again each is a bit different. I like the nearly original one on Beauregard off Rte 7. 5 Guys is more of a burger like your dad made you when you were a kid, when he was on his game, anyway.
So if your friend is here already, the 4th of July is a truly appropriate day to wolf some of the best burgers in the US, and they are here in Northern Virginia which is kind of odd.... Though 5 Guys does cross the water into DC, most Virginians do not. ;-)
5 Guys
6210 Quander Rd, Alexandria, VA 22307
The best burger is at Central. I'd recommend it "as designed" but they are happy to serve it however you want. Also very comparable but harder to get to unless you're already in Va is Rays. A benefit of Central is that there are plenty of other non-burger excellent choices. Rays has amazing meat and many more burger choices.
And then there's the lobster burger at Central. Pricey yes, but if you have one choice that's what I'd go for.
(the picture by my id is a central cheeseburger)
re: dacfood
I finally tried the burger at Central, and have to say, it was the best burger I've eaten in DC (other than the ones I grill at home). However, it was definitely not worth the $19 - it was marginally better than Ray's (which I'd put as my second; still haven't tried Palena's or Bobby's). My gf thinks that Burger, Tap and Shake has been the best.
re: mdpilam
$19.00 for a burger is just to steep for me to justify that almost 3 nice fat steaks from Costco.
I try Bobby's place in College Park the burger was not even on Five Guys level
I tried the bison burger at Granville Moore's last night, and I would put it among the top 3-5 I've had anywhere. That thing was amazing.
granville moore's
1238 H St NE, Washington, DC 20002
BGR, the Burger Joint, is an ok place but I found the place snotty and expensive. That would have been ok if the burgers were not as dry as they were. I found Boardwalk Burgers a much better value although they don't sell beer. I don't know if there are any in DC but there's one in Manchester, VA (close to Alexandria where I live). I hear they opened a new one in Springfield, VA, but I haven't been there yet. But, having eaten their burgers, I can tell you it's worth every bite. Has your friend ever tried french fries? You gotta try Boardwalk's - much better than any I have known. Good luck and good thought about treating her to some real Americana!
The Burger Joint
106 N Washington St, Alexandria, VA 22314
re: Tasting123
BGR serves a dry-aged burger that is $6/7. Hardly expensive. The cubano is an outrageous amount of food, very delicious, $9, but for me it's guilding the lilly. Of course, if it comes out dry that's not good, but i assure you that is not at all the norm. They serve the juiciest burgers consistently. I am not sure what you mean by 'snotty.' The folks at Dupont Circle and Arlington display no attitude. They just take your order and serve you the food.
re: Tasting123
I like Boardwalk Burgers in Alexandria and think it's along the lines of Five Guys. But, I don't think it compares to BGR and haven't found it to be snotty (I've been to Arlington, Springfield and Bethesda) but you should know what you want before you get to the front of the line. I find that to be the case w/ all of these places.
If I had a visitor from another country who might only have this experience once, my order would be: Ray's, BGR then Five Guys/Boardwalk. All are good but Ray's is the best.
I would also say Ray's -- and Five Guys, to make a comparison of two very different types. The only thing I don't like about Ray's is that they don't serve shakes there, and I think burger/fries/shake is the classic American combination. For that, I would go to Good Stuff Eatery and/or Shake Shack.
re: woodleyparkhound
BGR had a really good bing cherry shake recently, with chunks of fresh bing cherries.
re: woodleyparkhound
Adding my vote to WPH's sentiments. Ray's good for gourmet burger, Five Guys good for quintessential fast food burger, Shake Shack/Good Stuff for the universal idea of "burger."
My reaction to BGR was *shrug, finish burger.* I didn't find it particularly good or bad. The fries are all right. The shakes for me are inconsistent: some days good, some days blah. I also found the staff at BGR in Dupont to be impatient and unhelpful.
re: woodleyparkhound
I think that Ray's does serve shakes now.
re: woodleyparkhound
We should have different categories when discussing the best hamburger such as the best burger under $8 and the best burger over $8 dollars.ie the burger at Central is $17 that better be one hell of a tasty hamburger
re: agarnett100
Though there are the middlin's. Like Counter Burger or Cheeburger Cheeburger or whatever that chain is (don't despise, just not promoting)
re: agarnett100
You'll have to make it more complicated than that. A cheeseburger and fries at Five Guys is practically $8. Perhaps it would be better to categorize them as "home style" (or lunch counter style) and "gourmet style like you'd never think of to make at home but you could."
re: MikeR
How about lets call Five Guys what it is: very good fast food. Think an In and Out Burger- it is fast food. To be slightly different, I don't really find Five Guys to be all that great. I mean it is a fine burger, but I like a toasted bun that is not soggy and like many on here medium rare and not done through. Plus I think the fries are a bit greasy. Again, it isn't terrible but there is no way I'd choose it over Rays, Shake Shack much less Central as an experience by any measure from ordering/service, atmosphere, packaging, taste, or sides (ie fries, shakes, etc though the condiment selection is very good).
re: agarnett100
At $17 it is worth it but not for everyone. I think it's best with all the toppings cooked medium rare or medium. If you don't like one or more of the toppings or like your burger cooked beyond medium then maybe it's not worth it. My son likes it plain with just cheese and bacon (of course for him price is not an issue :)). We've tried many of the top burgers in the area - Ray's, Palena, J&G, BGR, Urban, Shake Shack, Victoria's, West End Bistro, 5 Guys, Cheeburger^2, Sunshine Market, and others. I've also had NY's Minetta Tavern's Black Label Burger at $26. Central and Ray's are our clear favorites with Central ahead because of the variety of other food and, since we're in MD, it's easier to get to.
3529 Connecticut Ave NW, Washington, DC 20008
5 Guys
6210 Quander Rd, Alexandria, VA 22307
re: dacfood
You under.ranked Victoria Gastropub in Columbia. Their Kobe beef burger with white trufle cheese sause , homemade pickles on a brioches bun gives Rays a run for it's money especially if you get an order of poutine ( fries cooked in duck fat served with duck confit, duck gravy, and melted Guyere cheese.
re: dining with doc
I agree with almost everything you say. Victoria's burgers are really good and the poutine is a special indulgence. I've been to VG many more times than Rays mainly because of convenience as I'm in Clarksville. Both are extremely good. I've never been big on pickles but I always get them at Victoria's.
All that said, I don't know if there's any better burger than one you grind yourself and cook over hardwood charcoal.
re: dacfood
"All that said, I don't know if there's any better burger than one you grind yourself and cook over hardwood charcoal."
That may be true, but unless you are going to be making burgers at home on a fairly regular basis, it's really expensive to buy all the great toppings you can get at Ray's and other places, not to mention the refrigerator real estate they take up. But if you are a person who likes your burgers naked, well then, that is another story.
this thread reminds me of the movie 'Barcelona', all through the movie the Catalan women are giving the American guys crap about their hamburguesas until the last scene back in the states at a cookout and the gals have a eureka moment "Ahhh, hamburGUEsas!"
so no love for Ollie's over 5 Guys? oh well.
re: hill food
This could turn into one of those "best pizza" discussions, ending up in just a long list.
I can't disagree with any of the recommendations here, and I've only ever had an "upscale gourmet" burger a couple times (you should read the "Gourmet Burger" thread on the Las Vegas boards), which for $15 of course is going to be good.
But the best burgers in my memory were always at greasy spoon bars or diners. I remember working in Pittsburgh and the bar across from the plant had a deal - $2 for a burger and a beer - and I ate there every day.
re: GraydonCarter
yeah I don't want to derail this. but I'd eat there. sometimes utter dumps are the best.
re: hill food
Well, that's the problem with any "where's the best [whatever]" thread. It's like asking "what's the best color" or "who's the best person." Now, if OP asked where's the best GOURMET burger or best CHEAP burger, we could narrow it down. Fortunately, we've got a lot of good suggestions in both categories anyway.
And yeah, +1 on the cheap dive/diner burgers. Love me a nice, simple Tastee Burger or Tune Inn burger, just like I like a nice Ledo's or Valentino's floppy slice, often more often than a kobe or fois gras slider. My theory is that, the more sophisticated the palate, the greater the need for simple, plain, unpretentious food.
Tune Inn
331 Penn SE, Washington, DC
Ledo Restaurant
4509 Knox Road, College Park, MD 20740
re: monkeyrotica
That's actually kinda profound, about the palate.
And the OP actually did narrow the topic, down to "best first and last burger experience for a Ukranian tourist," in which case the atmosphere is as important as the flavor in contributing to a positive experience.
My current favorite is the Adana Burger at Balkan Grill. Spicy, the size of a hubcap, on fresh baked bread, and a steal. Not an "All American Burger" but delicious nonetheless.
Balkan Grill
5902 N Kings Hwy, Alexandria, VA 22303
re: monkeyrotica
I had the Adana Burger yesterday for lunch. It was huge, it was delicious, and wow my insides are still in turmoil from the heat!
It's a tasty heat though that creeps up on you.
Thank you so much to everyone who helped out on this - we ended up doing a typical and an upscale burger - typical - Five Guys, upscale, at J&G Steakhouse. I have to say, I wish I could have gotten a reservation at Central because now that we've had the burgers at both Central and J&G, the one at Central was better - @dacfood - you were totally right!
J&G Steakhouse
515 15th St NW, Washington, DC 20004
re: theamusedbouche
For upscale burger, I have to also add Palena Cafe (the restaurant in the back is fine dining, the cafe is more casual). The burger there easily became my favorite in the city.
3529 Connecticut Ave NW, Washington, DC 20008
re: theamusedbouche
I'm glad you enjoyed the burger at Central. As for reservations, you can often get seats at the bar where you can order off the menu. I've done that many times and had good luck. The bartenders are pretty attentive.
At J&G you want the calamari.
Thanks for all the tips. We greatly enjoyed Good Stuff Eatery. My son said it was the best food of the trip. I had the Barack Obama burger which was a fantastic combination of bacon, blue cheese, onion marmalade and horseradish sauce. The onion petals were also fantastic. Wish we'd ordered the marshmallow milkshake....maybe next time!
Good Stuff Eatery
303 Pennsylvania Ave SE, Washington, DC
re: purplescout
Glad you enjoyed Good Stuff. In my experience, decent burgers there are the exception and not the rule.
re: purplescout
That sounds like the quite the concoction! I would never have thought to order it. Thanks for posting.
re: purplescout
I finally made it out to Good Stuff, and tried the Obama Burger along with their cookies n cream shake (I'm a sucker for cookies n cream - plus, I had been craving a shake ever since I read about Jack in the Boxes new Bacon Shake). At first I was letdown by the size of the burger - it looked like an average fast food burger (by the picture on their website, I was expecting something more). But after biting into it I was convinced; it was pretty tasty. Great flavor combination, and the bacon was good and crispy and the burger was actually almost medium rare (which I asked for, but by his response, I didn't think I was going to get) and beefy and juicy. One of the problems I've run into with burgers here is that I get a gas grill taste in the meat, but this did not have that problem. One thing I didn't like was the bun though; it sucked. I could have found a better one at Giant. Oh, and the shake was great.
Having tried most of the "contenders" in the area, I think I would probably put Ray's in first still (best meat and value), but I'd put Good Stuff second. This is with the exception of Central's burger, which I don't think any burger should cost $20; so even though it was the best, I am omitting it. Next I'd probably put Black and Orange then Burger, Tap and Shake. Then Five Guys, Shake Shack and then BGR. I think that's all. Still want to try Palena Cafe's burger and Bobby's Burger Palace, though I don't have much hope for the latter.
re: mdpilam
I have not tried Good Stuff Eatery but I still think Ray's Hell Burger is the best in town. It goes against my religion to spend $20 on a burger from Central I think my father would materialize and pimp slap me for such an expense.
re: agarnett100
I do a Ray's Hell Burger about once every 3-4 months. I was just in there yesterday and noticed that they've changed the menu a bit. Instead of just one burger, they now have two, The "Big Devil" original (was it always 10 oz? It is now) for $9.99 and a 1/3 pound "Little Devil" for $5.99. I decided to be good to myself and my wallet and try the small one.
Still good!
re: MikeR
Thanks for the heads up, Mike! I really love Rays but 10 oz. of burger is a bit much for this old guy. It takes me a week to work it off nowadays. I think I will stop by for a little devil Monday! Love those big Rays burgers but moderation is a virtue.
Wait a minute, you are saying that the 10 oz is $9.99 now? Wow, prices have skyrocketed! They used to be $6.99. That is too bad, but how come my Mom isn't getting more when she auctions her Angus yearlings in the fall? Some of her cattle have probably graced Rays table in the past. ;-)
re: Ziv
I've noticed that my "$5 lunches" have gone up about 25% in the past year. Much greater increase than the cost of living raise with my retirement pension.
Ten bucks for a burger that's too big is just too much to spend. I suppose some creative people can do things with a left over too-small piece of hamburger, but not me. When I make burgers at home, they're usually 6 to 7 ounces depending on how the package of meat divides up and that's about the right size for me for a dinner. For lunch, I'm content with a 5 Guys single with cheese and a handful of peanuts instead of their way too large orders of fries, and a cup of water. That still comes in at over $4 but I don't feel like I'm abusing myself too badly.
I would like to add the burger at Againn under the non local chain of burgers best burger. it's not cheap but they also make the bacon in house.
re: drewpbalzac
What's interesting about Shake Shack is that there's nothing particularly outstanding about it. Just quality ingredients prepared properly. So many places can't even pull that off; it's either sub-par meat or they press the hell out of it or it's flavorless tomatoes or bloated dough buns or some combination of the above. Here they give you decent meat cooked to order on a buttered potato roll. That's all any of us really want to begin with, unless you're into the whole seared fois gras and truffle mayo thing.
You are asking for two very different things -- the American specialty (a double at Five Guys - no question) or the best hamburger (Central or my favorite, the one at the bar at Teatro Goldoni (I'm a sucker for fried eggs) which is "only" $15 and comes with a galss of wine and very good fries.
I would go with 5 Guys in a heartbeat. That's America Also take her to Saints Paradise Cafeteria, whcih is an experience she has not had in Ukraine
It hasn't been mentioned yet, but we stopped by Hamburger Hamlet last night and I had a burger imbued with peppercorns. It also had blue cheese and was pretty darned good. Two ther people in our party also had burgers and were also well pleased. BTW, the sweet potato fries were really good too.
If any of my friends came to DC wanting a burger I'd take them to Five Guys. I don't care if it's fast food, it's soooo freakin good :-) I love Five Guys. I wish it wasn't so bad for me, because then I could justify going there more than once every 2 months.
Black and Orange in Dupont Circle is also decent.
I don't like Ray's, and wow I really detest "Good" Stuff Eatery. But to each their own.
I went to a place outside of Baltimore that had a really amazing Bison burger but I don't remember the name, and it's a little far out.
re: eatingoutdc
We asked ourselves this same question a year ago and we've spent that time eating as many burgers in the area as we can and judging them against each other. (our website, with rankings: dmvburgerwars.com) As far as the ultimate, quick burger joint goes--there are a couple great options out there and Five Guys is definitely among them. The only thing there is that now that Five Guys has spread so far through franchising, it's not uniquely a DC thing anymore.
Two other burger joint-type places that are worth mentioning:
- Fresh Grill (Bethesda)
- Burger Tap & Shake (Foggy Bottom)
..but among our top-rated burgers is the often-overlooked Thunder Burger & Bar in Georgetown. Great burger and great location--especially for a visiting friend.
Thunder Burger & Bar
3056 M St, NW, Washington, DC 20007
Burger Tap & Shake
2200 Pennsylvania Ave NW, Washington, DC 20037
Fresh Grill
4905 Fairmont Ave, Bethesda, MD 20814
re: dmvburgerwars
I've had very good burgers at Glory Days (the Fairfax/ Pan Am Shopping center one). Their $5 Burger Mondays have gone up to $5.50 (I wish I got a 10% cost of living raise to go along it it - Burgers are a cost of living, aren't they?) but it's still a great deal.
I usually get the one with grilled onions and blue cheese, and they really know what "medium rare" is there. Just starting to get pink inside, with plenty of juice oozing out when you bite down.
re: dmvburgerwars
Sadly, Fresh Grill has been closed for three months due to construction next door. They might be gone permanently.
I loved their burgers.
re: Mister Big
Yeah, it was really disappointing to see what happened there. Hopefully things can be ironed out or Fresh Grill can find another location -- it was definitely one of our best bang-for-the-buck burgers out there. Just went through a burger bracket on our site and it probably would have been a great Cinderella.
Just having my first Good Stuff burger now. Prez Obama style.
The burger is redeeming the place slightly (though I'm not a fan of the onion marmalade - do NOT mix savories and sweets....)
I wasn't asked how I wanted the burger cooked, but I was asked if I wanted everything on it. I asked back about what that question meant, and the order taker said something along the lines of "the description on the menu". Well...um...yes. I ordered a specialty burger, right? If I had discreet ideas ahead of time you'd think I'd say them, right?
Fries were something I was going to check out but I saw a full rack on a baking tray and decided not to have any of those.
Meh. Good attempt, but meh.
re: Dennis S
I like Good Stuff, but found the Obama burger disappointing also. I like the Farmhouse Cheese with chipotle mayo from the mayo bar. And I LOVE their shakes!
re: woodleyparkhound
Politics aside I have to defend the Obama burger because I thought the sweet onion marmalade paired with salty bacon and cheese is a great flavor combination. I find that the biggest problem with GSE is consistency whether its the doneness of the patty, soggy sides, disproportionate amount of toppings etc.
As for Shake Shack, I've been getting their Shroom burger for years. Great crunch, flavor and better executed than GSE's version.
re: shake N baik
I also liked the Obama burger, and overall I liked GSE (only been once), and yes, great shakes. I would place GSE in the "fast food" burger category (even though it might not be like a 5 guys conceptually, when I ate it, all I could think was this burger is the best fast food burger).
re: Dennis S
Agreed that the burgers at Good Stuff are not always great, though I love the concept/toppings on the Blazin Barn burger (like a banh mi). Shakes are superb. I just tried Bobby's Burger Palace last week and was very impressed. Serving is huge, they definitely gave it to me medium-rare as ordered (or even too rare, actually), nice place to sit, etc.
re: hamster
I actually live in the building next to the CP one. Went there a few days after it opened and had the Santa Fe Burger. It was amazing. Been back a few times since and its been good but nothing like the first time.
re: dbirney
I visited the CP location and had the Miami Burger it was okay nothing special. I did enjoy my black and white milkshake.
re: dbirney
I had the same experience with the Philadelphia burger at Bobby Flay's in DC. The first time or two it blew my mind it was so great, then a massive decline in quality.
From my experience...
1. Quarry house Tavern in Silver Spring. I guess I'm a bit biased because I lived a few minutes from it for nearly eight years. My all-time favorite bar. The perfect neighborhood dive bar. Still, as unbiased as I can be, they make a hell of a good burger.
2. BGR. The lamb burger is perfect and the standard burger is about as good as you'll get. Leave off the mojo sauce. My only problem is that the one I go to in Bethesda has a tendency to sometimes overcook the outside of the burger. Inside is usually good but sometimes it's too much char on the outside, which can leave an acrid taste.
3. Urban BBQ in Rockville. Best ribs I've had in the area but the burger is also top notch.
Maybe it was all the hype, but I was a bit underwhelmed by the Hellburger, granted, I had it at Ray's The Classics, but it's supposed to be the same product. I though there was actually too much meat. A burger, like any sandwich, sould be balanced. If I wanted a half-pound of chopped steak, I'd order that. I think the over-sizing of the patty throws things off. The best burgers, IMO are generally around 1/3 lb to 6 oz.
re: The Big Crunch
Ray's has revised the size of the burgers. At Ray's Hell Burger, the "Little Devil" is 1/3 pound at $6, and there's ther "Big Devil" which is 10 oz, I believe the size of the original Hell Burger at $10. For me that's a little too small and too big.
re: MikeR
Cool to hear. There's certainly an air of subjectivity to this whole discussion, but to me, 1/3 a pound is perfect because it allows all the aspects of the burger to better blend in a more balanced manner. I didn't know Ray's was doing this now. I'll actually be down in Arlington this weekend so I may stop by for a Little Devil. Thanks for the heads up!
ate at bgr on spout run @ lee hwy tonight. MOST. OVERRATED. PLACE. EVER.
i've had better burgers at department store restaurants. even the angus burgers from harris teeter are better -- cooked on my foreman grill. (i ordered it medium, mr. alka got medium rare).
and it was as loud as a bar, without any of the benefits.
re: alkapal
Ray's is my runaway favorite, and I came away from my first visit to BGR unimpressed, but since then I've been several times and I've come to really like it. I like the simple burger more than the ones with all the additions. The one I've been to several times is in Springfield. If Ray's is a 9, I'd say it's a solid 8.
Just weighing in. I've been a lunch time when it's not very crowded or loud, at least at that location.
re: alkapal
Tried BGR in Old Town. I agree with your evaluation. I'm not much of a Five Guys fan, but the Five Guys around the corner is better. For me, Shake Shack blows them both away, particularly in the fries department.
re: monkeyrotica
I mostly agree. I've never understood the appeal of Five Guys, and I think the quality of burgers at BGR must vary from location to location. I've had better burgers than what I get at BGR, but all told, at least judging by the Bethesda location, they make some damn fine burgers. The lamb burger in particular is quite good.
I do love Shake Shack, but the thing I honestly hate about them are the fries. They're flavorless and look EXACTLY like Ore-Ida frozen crinkle cut fries...which makes sense, since they are pre-made and frozen. I'll take Five Guys fries any day of the week, which would still not happen that much since, as I mentioned, I just don't care for their greasy burgers. That said, I tend to just leave off ordering fries with any burger I get these days. Unless the place has seriously amazing fries, I've reached that age where the calories and cholesterol are things I actually care about, so while I love to treat myself every now and then with a burger, the fries have just become too much extra unhealthy treat :(
re: The Big Crunch
See, I like Shake Shack fries BECAUSE they're like Ore Ida frozen fries! The jagged edges have just the right crunchiness and since they're prefried, they're impossible to screw up. My Five Guys fries failure rate is 80/20. What is the point of "handcut fries" if you don't fry them twice properly at the right temperature? And what's the point of getting a couple pounds of them if they're steamed into a soggy mass in that cup/bag combo? Same problem with their burger; there's a reason why Shake Shack and In-N-Out half-wrap theirs in paper. Completely wrap a burger in foil and you have a steamy, soggy mess. Add their plain Wonder Bread doughy bun and you get a bloated, soggy disaster.
re: monkeyrotica
I agree with some of that...a lot actually. Shake Shack fries are crunchy, but they also seem so completely flavorless as to be pointless calories. I agree about Five Guys fries - I've eaten there a half dozen or so times and they have always been mostly soggy, greasy, and limp. And I also agree about the burger. I know I'm an outlier in this thread, but I think Five Guys makes a terrible burger. It's just a wet, greasy, soggy mess that tastes like grease, salt, grease, a hint of overcooked meat, and grease.
I had one at Black and Orange a week or so back and was underwhelmed. Overly greasy, flavorless and somewhat stale bun, and I left the place smelling like a deep fat frier.
It hasn't been mentioned on here, but Black's in Bethesda used to make a terrific burger. I haven't been there in at least a year, so I don't know if that's still the case, but many years back, I used to go to their happy hour a fair amount and always loved that burger, as well as the shoe string fries.
re: chowser
Went there once.....great place.....
re: chowser
It's a chain, equivalent to 5 Guys or In'N'Out, started in Colorado.
No comparison to BGR or Ray's.
re: chowser
I thought Smashburger was better than BGR or Rays -- more comparable to Shake Shack...worth a try.
re: mdpilam
I need to try Ray's since they added the smaller burger. I just don't dig half pound servings of ground meat.
re: The Big Crunch
I think Ray's makes the best burger in the area under $10
re: mdpilam
I'd put Rays by far above other similar type places (not sit down restaurants). If I were driving half an hour for a burger, that's probably where I"d head. I'd put BGR far ahead of Five Guys but well below Rays. In N Out between Five Guys and BGR, closer to Five Guys. From the sounds of it, Smashburger isn't worth the half hour drive. And to get to Shake Shack, I have to pass Rays and I'd just stop there.
re: chowser
I think you have it about right, chowser.
re: chowser
Chowser I think you have it right and I always love the fact that you can feed four people from In N Out for less then $25.
re: chowser
But unfortunately In N Out is more than a half hour drive....
re: mselectra
Somewhat....but we visit California fairly frequently.:-)
re: mselectra
oh dang, for a moment there I actually thought there might be an I'n'O as close as oh, say, Reston.
I'm really just slow.
re: mselectra
I know its a crime I have been hooked on In n Out since 1984 when my family moved to LA.
Has anyone tried the Dorothy Moon burger truck? I've seen it outside my office occasionally, but haven't tried it yet.
re: ipsedixit
I'd also like to add Lost Society on U St for burgers. When cooked right (medium rare) this had one of my favorite burgers in the area.
I had an incredible burger at Green Pig Bistro. The bacon cheeseburger incorporates bacon into the grind, and the cheese sauce somewhat resembles velveeta texturally, but it is house made, as is the bun. It's served simply, with a slice of white onion on the side, as well as a house made sweet pickle.
Truly in the top five of all burgers I've eaten.
The burger is just one of many excellent items on the menu, and it comes with fries or salad.


text:
Comment: Re:We need a whitebox mobile device. (Score 2) 81
Problems with that.
Cell frequencies are licensed and pretty much anything that touches those frequencies needs to be fully approved by the FCC.
The carriers aren't going to allow it on their networks.
Presumably the whitebox device would include as core components all of the FCC-approved hardware necessary to use said frequencies. Upgrading the GPU, the amount of RAM, or the battery shouldn't have anything to do with this.
When you build your own PC from separate components, you don't have to worry about whether it can be powered by 60hz AC. The power supplies sold in this country are built to handle the electric supply found in this country and come with all of the UL (etc.) approvals.

subset: commoncrawl


text:
I have officially completed the 2008 TBR Challenge! This is the first challenge I signed up for when I started blogging in January, and the first challenge I have completed. I changed my selections a few times, but here's the final list (reviews can be found by clicking to the "2008 book list" tab):
1. The Joy Luck Club – Amy Tan
2. Flowers for Algernon – Daniel Keyes
3. Fahrenheit 451 - Ray Bradbury
4. Never Let Me Go - Kazuo Ishiguro
5. Prozac Nation - Elizabeth Wurtzel
6. In Cold Blood - Truman Capote
7. Balzac and the Little Chinese Seamstress – Dai Sijie
8. Housekeeping _ Marilynne Robinson
9. Sense and Sensibility – Jane Austen
10. Gap Creek - Robert Morgan
11. Cane River - Lalita Tademy
12. 'Tis - Frank McCourt
Overall, I would say my favorite on the list was Never Let Me Go, and my least favorite would have to be a tie between Cane River and Sense and Sensibility… and Housekeeping. Wow, there were a lot of books I didn't enjoy so much. Oh well… at least I finished them.


text:
The hotel is very well located, next to Kumamoto Castle and close to the central bus station. It is also located in front of the tram stop from where you can go to Suizenji or Kumamoto station The breakfast is very good and the rooms are clean, and confortable
Location: Japan > Kyushu-Okinawa > Kumamoto Prefecture > Kumamoto
Wheelchair access
Ranked #32 of 95 Hotels / Ryokan in Kumamoto
Price Range (Based on Average Rates): $
Number of rooms: 199
- Reservation Options:
- TripAdvisor is proud to partner with Booking.com, TripOnline SA, JAPANiCAN, Odigeo and Agoda so you can book your Toyoko Inn Kumamotojyo Toricho Suji reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.


text:
In the foodie vein of neighborhood microbreweries and eating local, Texas liquor has gone native in a big way.No better example is the jackrabbit start of TX Whiskey, the smooth blended whiskey mixed up by Firestone & Robertson Distilling Co. in Fort Worth.It will be at least a couple of years before the microdistillery's aged bourbon hits the shelves, but North Texans weren't willing to wait to claim their hometown whiskey.Last fall, demand for the TX's initial release forced area liquor stores to start waiting lists in order to dole out the distinctive bottles topped by boot-leather caps."We never expected the product to be as well received as it has been. It's been beyond our greatest hopes and expectations," said Leonard Firestone, who opened the distillery last year with partner Troy Robertson.It helped that the TX taste equaled the local buzz, said Stewart Hellman, manager of Kings Liquors on Berry Street in Fort Worth."It was our No. 1 gift item over the holidays. It was what I gave," said Hellman. "TX has gotten everybody's attention; now people are looking for other Texas whiskeys like Garrison Brothers."Not to mention Texas vodkas, gins, rums and spirits like Rumble, a fig and honey liquor from Waco's Balcones Distilling, or Paula's Texas Orange Liqueur from Austin.These days, you can stock a very respectable liquor cabinet with nothing but Texas spirits.The appeal is simple, said Bill Owens of the American Distilling Institute. The little guys "produce products that taste better," he said.The upstart Texas distilleries owe a jigger of gratitude to Tito Beveridge, the aptly named grandfather of Texas distilleries who has been producing Tito's Handmade Vodka in Austin since 1997.Tito's success seems to have inspired a steadily growing list of artisanal vodka producers in Texas that includes Deep Eddy Vodka and Sweet Tea Vodka from Austin, Cinco Vodka from San Antonio, Dripping Springs Vodka from Dripping Springs and Enchanted Rock Vodka from San Antonio's Rebecca Creek Distillery.One of the latest to hit the North Texas shelves is Nue Vodka from Lewisville, a well-priced vodka produced by two 20-somethings from Dallas.Another new Lewisville craft operation, the Quentin D. Witherspoon Distillery, rolled out its River Rum in January. It joined Treaty Oak Rum from Austin's Graham Barnes Distilling and Railean Rum from San Leon on the rum to-do list.Graham Barnes Distilling also produces Waterloo Gin and Graham's Texas Tea, a flavored vodka.The growing awareness and availability of local spirits prompted Derek Allbrook to start a Texas section at his City Wines & Spirits in Lewisville."There's a lot of interest in Texas liquors," Allbrook said. "Treaty Oak's Rum and Waterloo Gin, Tito's, TX and Nue Vodka have been flying off the shelves."The talk of the Texas spirits world has been the innovative craft liquors from Chip Tate's Balcones Distillery. Last year, Balcones was named Whisky Magazine's craft whiskey distillery of the year and world distiller of the year in the Wizards of Whiskey competition.Tate started in 2009 with Baby Blue, a short-aged whiskey made from Hopi blue corn, and Rumble, a 94-proof fig and honey concoction that has elements of Scotch, a young cognac or even a rum. Both one-of-a-kind liquors are matured in small five-gallon oak casks to increase the wood-to-liquid ratio and speed up the aging process.In 2011, Tate added Texas Single Malt Whiskey and Brimstone, a unique smoked whiskey, to his mash bill. Tate uses Texas oak to flavor Brimstone, but he won't reveal how he smokes the whiskey.Tate further deepens his line with high-potency cask-strength versions like True Blue, Rumble Cask Reserve and True Blue 100 Proof.If that weren't enough, he plans to release his own rum later this year.Tate's bold and powerful spirits aren't meek measures for the masses."It's like a piece of art; it's not for everybody," he said. "We're not trying to do something that everyone likes; we're trying to make something that some people love."Like Balcones, Ranger Creek Brewing & Distilling in San Antonio, which bills itself as Texas' first "brewstillery," is producing small batches of whiskey that are aged in small casks. The distillery is also producing bourbon that will have to be aged at least two years before it hits the market.Ranger Creek's first small-barrel whiskey release was Ranger Creek .36, named after the Colt revolver that the Texas Rangers first carried. The brewstillery's latest offering is Rimfire, which takes its name from the Winchester 1866 "Yellow Boy" repeating rifle. The Scotch-styled whiskey is based on the brand's Mesquite Smoked Porter beer. Instead of using Scottish peat to smoke the whiskey, Ranger Creek uses Texas mesquite.One of the most widely available Texas whiskeys is Rebecca Creek Fine Texas Spirit Whiskey, which had its second release late last year. The smooth sipping whiskey from the biggest of the new Texas distilleries won a gold medal at the 2012 Denver International Spirits Competition.Of all the Texas distillers, Dan Garrison of Garrison Brothers is the most single-minded in his pursuit of poured perfection.All the Hye-based distiller wants to do is make the best bourbon in Texas, or to hear him tell it, the best in the world.He freely admits that his 3-year-old Texas Straight Bourbon Whiskey is not for everyday drinking. And at $75 a bottle, he's probably right.Besides, he doesn't produce enough of the stuff for that sort of imbibing. There were only 9,000 bottles in his fall 2012 release, and that's likely to be gone by the time the spring 2013 vintage hits stores.Garrison says he has no plans to ever market his whiskey outside the Lone Star State."If someone wants to taste the best bourbon in the world, they'll have to come to Texas to taste it," he said.Then they'll have to get in line behind the Texans.
Texas Bourbon Punch
Makes 6-8 servings
1/3 cup water
1/3 cup sugar
15 fresh mint sprigs, divided
4 cups strained fresh pink grapefruit juice
2 1/2 cups Garrison Brothers Texas Straight bourbon whiskey
12 dashes angostura bitters
1 cup club soda
1 ice block
1. Stir 1/3 cup water and sugar in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add five fresh mint sprigs.
2. Remove from heat; cool syrup completely.
3. Strain syrup into punch bowl. Add juice, bourbon and bitters; mix in soda and 10 mint sprigs. Add ice to bowl.
-- Garrison Brothers Bourbon
Hye Diuretic
Makes 1 drink
4 ounces fresh-squeezed sweet Rio Grande Valley Ruby Red grapefruit juice
1/2 ounce 80-proof peppermint schnapps
2 ounces Garrison Brothers Bourbon
Splash of soda
Mint sprig for garnish
Shake first three ingredients and serve over ice in a tea glass. Top off with a healthy splash of soda. Garnish with a sprig of mint.
-- Garrison Brothers Bourbon
Ranger Creek Tea Tapper
Makes 1 drink
2 ounces sweet tea
3/4 ounce pomegranate juice
1 1/2 ounces Ranger Creek .36 Texas Bourbon
1 slice lemon
1 slice orange
1. Fill an old fashioned glass 3/4 way to the top with ice. Mix liquids in and stir. Rim glass with lemon. Garnish with orange slice.
Hint: Scale the recipe up to pitcher size by multiplying all the liquid quantities by five.
-- Ranger Creek Brewing & Distilling
Blue Manhattan
Makes 1 drink
1 1/2 ounces Balcones Baby Blue
1 1/2 ounces Perucchi Red Reserve vermouth
2 dashes Fee Brothers Whiskey Barrel-Aged Bitters
Orange peel for garnish.
Stir with ice in a cocktail shaker and strain into chilled cocktail glass. Garnish with an orange peel dropped in glass.
-- Balcones Distillery
Burning Manhattan
Makes 1 drink
1 1/2 ounces Brimstone
1/2 ounce sweet vermouth
1/2 ounce grenadine
6-8 dashes of orange bitters
Cherry for garnish
Shake and strain into martini glass. Garnish with cherry.
-- Balcones Distillery
The TX Milk Punch
Makes 1 drink
1 3/4 ounces TX whiskey
1/4 ounce half-and-half
1 1/2 ounces Blue Bell vanilla ice cream
3 dashes Fee Brothers Aztec Chocolate Bitters
Grated nutmeg for garnish
Blend first four ingredients in blender until smooth. Garnish with grated nutmeg.
-- Firestone & Robertson Distillery
Have more to add? News tip? Tell us


text:
She was the most photographed woman in the world. Here, the shots that stand the test of time
Credit: John Redman/AP
Updated: Thursday Jun 23, 2011 | 11:00 AM EDT
By: Cara Lynn Shultz
More from PEOPLE
See More News
The Royal Tour may be winding down, but Duchess Catherine still has a few new ensembles left in her suitcase
9 of 17
The Princess raised awareness and understanding of the HIV virus – then a new and frightening illness – by reaching out and holding hands with an infected man on April 19, 1987. "HIV does not make people dangerous to know, so you can shake their hands and give them a hug," she had said. "Heaven knows they need it."
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


text:
|Tuesday's Red Sox-Reds matchups: Felix Doubront vs. Homer Bailey
|05.06.14 at 9:08 am ET
The Red Sox look to move on from a tough 10-inning loss to the A's on Sunday when they start a two-game home series against the Reds on Tuesday, sending lefty Felix Doubront to the mound to face off against Homer Bailey.
Doubront has struggled in 2014, posting a 1-3 record in six games, all starts, with a 5.70 ERA, up from his career average of 4.70. While Doubront is walking less batters than he ever has, an average of 3.6 walks per nine innings (4.0 average in his career), his strikeout numbers are also down, an average of 6.3 per nine innings, down from his career average of 8.2.
Doubront was solid in his last start, a game against the Rays on May 1, going six innings while giving up four runs (three earned) on five hits, two of them being home runs. He struck out five and walked one. The Red Sox eventually lost, 6-5, but Doubront did not factor in the decision.
While some fans have lost faith in Doubront, Red Sox manager John Farrell has not.
"He's going to keep getting the ball," Farrell said last week. "We've got to keep doing what we can to have those in-game adjustments happen a little more readily, because the work he's following, the routine he's following, all that remains is to be consistent start to start."
The 26-year-old has not faced the Reds in his career.
Bailey, like Doubront, has gotten off to a rocky start in 2014. After back-to-back very good years, including a no-hitter in both 2012 and 2013, the 28-year-old Bailey has been mediocre, going 2-2 in six starts with a 5.50 ERA.
The Texas native was better in his last start, a May 1 game against Milwaukee, when he went eight innings and allowed three runs on eight hits, striking out four and walking one. The Reds won the game, 8-3, and Bailey picked up his second win on the year.
|Friday notes: John Farrell says Grady Sizemore 'likely' as his every day center fielder when 'durability' is on his side
|03.21.14 at 12:53 pm ET
CLEARWATER, Fla. — Grady Sizemore may or may not be the starting center fielder for the Red Sox when they take the field on March 31 at Camden Yards in Baltimore. But John Farrell made it clear that at some point, likely early in the season, when he does start to play, he'll be the starting center fielder to stay.
"We have every reason to believe at this point that he is a likely candidate to become an every day player, with durability on his side at some point," Farrell said of the veteran outfielder who is batting .360 in eight games this spring.
Recovering from chronic knee and back ailments over the past two seasons, Sizemore came into camp not having played a competitive game since Sept. 2011. Sizemore, who's also had a sports hernia and a bad elbow, has impressed coaches and fans alike with athletic plays in the field and a compact, efficient swing at the plate.
"There's a progression we're following to get to everyday play but the most encouraging thing is he has not hit the proverbial wall where we've bumped up against the limits and have to pull back," Farrell said before Friday's game against Philadelphia at Bright House Field. "We haven't reached that yet, which is all extremely positive."
Sizemore played in all nine innings for the first time Thursday against the Yankees and Farrell said he came through it very well and is on schedule to return to the field in a minor league game Saturday. He'll play for the Red Sox again on Sunday and Monday and be evaluated on Tuesday morning to see how he handled the three straight games and five in six days.
"The medical exam, the medical information is guiding us with a progression. But every piece of feedback from the medical staff has been positive with the end thought that he'll become an every day player," Farrell said. ""There's no template. That why we have experts in [Sports Medical Director] Dan Dyrek and our medical staff that give us that guidance."
Despite the encouraging tone, Farrell still would not commit to Sizemore even heading north with the team when they break camp on Saturday.
"I don't know that I would go to that point yet," Farrell said. "I think we need to get through this coming week first."
If Sizemore does indeed start every day in center, he will likely be the leadoff hitter as well. Thursday night, he batted first, followed by Shane Victorino, Dustin Pedroia, David Ortiz and Mike Napoli. That is a scenario that could easily translate into the regular season.
"If we have Grady in the leadoff spot, it gives us another good player," Farrell said. "The lineup we saw [Thursday] is one scenario, one version, right-handed, left-handed matchups that are there, rest requirements might be needed. I think you know who our guys are and roughly the spots they're in the lineup. I think we showed early in the season and late in the season that we would make changes based on matchups or who's swinging the bat a little bit better at a given time."
|Jonny Gomes is not a platoon player: 'I came into camp ready to play 162′
|02.13.13 at 10:13 am ET
FORT MYERS, Fla. — Jonny Gomes made it very clear Wednesday that he does not consider himself a platoon player. He considers himself an everyday major league outfielder, ready to contribute to another winner.
"Platooning isn't a position," Gomes began. "There's not platooning in high school, there's not platooning in 12-year-old all-stars. We're baseball players. Baseball players, there's two 'L's. There's leather, lumber and you play every single day. Have I platooned in the past? Yeah, and it's helped us win. I figure, if you succeed at platooning, you should have the opportunity to have more on your plate. If you succeed at a task, you should be able to have more on your plate.
"Am I putting my foot down, asking for more time? No, absolutely not. I do whatever helps the team. Last year, I platooned with a couple of guys, no one ran their mouth, no one did anything [disruptive] and that all leads to success and that all leads to winning. As soon as you have guys butting heads for playing time, it all starts to go downhill a little bit. I came into camp to play 162. It's not my choice, I don't make the lineup but when my name is call, count on that I'll be ready."
Gomes was signed to a two-year deal in the offseason for $10 million to help fill a void in left field. He is a .284 hitter with a .894 OPS against left-handed pitching. He is .223 and .732 against righties. He helped Oakland to a wild and crazy ride to the AL West title in 2012, something he reminded everyone Wednesday at JetBlue Park.
[Click here to listen to the baseball stylings of Jonny Gomes]
"What can I add? Hopefully, some right-handed sock," Gomes said. "I've got some speed as well. Just continue to play the game right. I'm open to batting anywhere in the lineup so up, down, move around, protect some guys, help some guys touch the plate.
"Obviously, I'm a little biased to the chemistry [factor]. I have three division titles in the last five years with three different teams. Last year with Oakland, $41 million payroll in the AL West. You can't really say we did it with a bunch of Ferraris. I wouldn't recommend building that team again and running it out there but what does it all go to, what does it all go to?
Everyone looks back into the clubhouse, it's got to be the clubhouse, it's got to be everyone being friends. Again, I did it in 2010 with the Reds and 2008 with the Rays, and what does it all have in common? It's different for everybody but once you get inside that clubhouse, you figure some things out, it really does all add up. I definitely biased to it. I haven't done it once, I haven't done it twice, I've done it three times in the last five years. Granted, I don't have a ring but division titles are pretty hard to come by these days and hopefully get some more."
One more thing, don't ask Gomes about the 2012 Red Sox.
"I think what's different about me and some of the guys that came in here, we weren't miserable last year," he said. "I wasn't. Do I know what happened here last year? Absolutely. But I'm not going to let that bring me down. I wasn't a part of it. I won a division title last year. We had a great year. I don't know about [being] miserable and butting heads with everyone in the clubhouse. I can't respond to that because I didn't do it. I'm not going to change the person I am by any means. I'm just going to come in here and do what I do.
"I've played the game long enough, been in the game for a while. I've seen it work, I know it works. At the same time, I've seen this place rock and roll. I was against these guys in 2004 and 2007. I've seen Sox Nation, Fenway, Boston just being at the highest level it could possibly be. We're not too far removed from that. There are still some core pieces in here that have rings, that have Red Sox [World Series] rings. It's not like were bringing the 70s or 80s [Red Sox teams] back. We don't have to go too far back in the history books to find winning in a Red Sox uniform. These guys are still here.
"Time will tell, right?," he said.
|Red Sox among four teams interested in closer Francisco Cordero
|12.20.11 at 5:36 pm ET
When the pistol fired on the free-agent shopping season, it was the market for closer's that got off to the earliest jump. Jonathan Papelbon became the first prominent game-ender to move, signing a four-year, $50 million with the Phillies, and since his contract, Joe Nathan got $14.5 million over two years from the Rangers, Heath Bell (3 years, $27 million) has signed as a free agent, Matt Capps got $4.75 million for one more year with the Twins and the Mets signed both Frank Francisco (two years, $12 million) and Jon Rauch (one year, $3.5 million). Meanwhile, there were three notable trades involving late-innings relievers, with Huston Street being sent by the Rockies to the Padres, Sergio Santos going from the White Sox to the Blue Jays and Mark Melancon heading from Houston to the Red Sox.
All of that movement has significantly narrowed the field of potential destinations for those remaining on the market. That undoubtedly has been the case for Francisco Cordero, the most established closer on the free-agent market this offseason.
At season's end, Cordero — who had a 2.45 ERA and 37 saves for the Reds in 2011, in a year when his strikeout rate fell to a career-low 5.4 per nine innings — received contact from eight to 10 teams, according to his agent, Bean Stringfellow. Since then, that number has been whittled to four.
The Red Sox, according to multiple industry sources, have shown interest in the 36-year-old closer. The Angels and another team have also been in dialogue with the pitcher, as have the Reds, who have said on multiple occasions that they were interested in bringing back the pitcher who averaged 71 appearances per year for them over the course of the four-year, $45 million deal that ran from 2008-11. Read the rest of this entry »
|Trade Deadline: Reds reportedly out of running for Carlos Beltran
|07.26.11 at 11:24 am ET
Depending on which you report you read, Carlos Beltran may or may not wish to stay in the National League, but the Reds, one of the senior-circuit teams who could be interested in the Mets outfielder, aren't talking to New York about any deal, according to a tweet from ESPN's Buster Olney.
The Reds appear to be all set in right field with Jay Bruce, who owns an .844 OPS to go with 21 HR and 57 RBI. They would have a bigger need in left, where Jonny Gomes doesn't inspire too much confidence with his .211 average and .735 OPS. But it has been widely reported that Beltran would rather stay in right field than move to another position, thus probably negating any interest that the Reds may have had.
|Trade Deadline: Eight teams, including Yankees, send scouts to see Rockies' Ubaldo Jimenez
|07.15.11 at 12:27 pm ET
Seventeen scouts from eight MLB teams ' including the Yankees ' were at Coors Field Thursday to watch Rockies starter Ubaldo Jimenez pitch against the Brewers, Tracy Ringolsby of FoxSports.com reported. Not every team has expressed specific interest in Jimenez, but the Reds ' another team with scouts present Thursday ' have done so.
The Tigers, Braves, Phillies, Cardinals, White Sox and Indians also sent scouts to Thursday's game.
Jimenez went six innings vs. Milwaukee, allowing two runs on six hits, with two walks and four strikeouts. He is 4-8 with a 4.14 ERA and a .241 BAA this season.
Red Sox fans may best remember Jimenez as the starting pitcher for Game 2 of the 2007 World Series. Jimenez pitched 4 2/3 innings against the Red Sox, giving up two earned runs on three hits and five walks with two strikeouts in a losing effort.
|Trade Deadline: Reds, Rockies not jumping ship yet
|07.07.11 at 1:54 pm ET
With the two teams just eight and 10 1/2 games back of the National League Wild Card-leading Braves respectively with less than half a season left to go, neither the Reds nor the Rockies are expected be testing the selling waters of the trade market in the immediate lead-up to the July 31 trade deadline.
Reds GM Walt Jocketty said that despite his team's even 44-44 record, he will not add or subtract a player or two just to mix things up in the hopes of livening up his squad, according to the Cincinnati Enquirer.
"I don't normally react that way," Jocketty said. "If I make a move, I do so not to shake things up but to make the club better."
The Rockies, on the other hand, seem to be in more dire straits as they stand below .500 at 41-46. According to The Denver Post, if anything Colorado will look to make additions to its pitching as well as one to its outfield. The Post only mentions former All-Star starting pitcher Aaron Cook and third baseman Ian Stewart, both of whom have struggled on the field with injuries in 2011, as pieces that the Rockies would be willing to let go. Meanwhile, they are expected to hold onto closer Huston Street and utilityman Ty Wigginton, who are expected to be more attractive trade pieces for contenders come the end of the month.
Colorado has already inquired about Twins starters, including Francisco Liriano, but Minnesota is similarly looking to hold out until it knows it is absolutely out of the running in both the AL Central and the Wild Card races.
Latest from Bleacher Report
- Unexpected Trades Red Sox Could Pull Off This Offseason
- Dream Free-Agent Pickups for Red Sox
- Red Sox Free Agency News and Trade Rumors
- Should Red Sox Trade Cespedes This Offseason?
- Red Sox's Most Tradeable Assets for Offseason
- Uehara Inks 2-Year Extension with Sox
- Possible Trade Partners, Packages for Cespedes
- 2014 Graduates in Review: Christian Vazquez
- SoxProspects.com Podcast #67: Reserved at the Reserve List Deadline
- Swihart, Rodriguez, Coyle and Shaw added to 40-man roster
- Red Sox to decide who to protect from Rule 5 Draft on Thursday
- Kukuk arrested, charged with aggravated robbery
- 2014 Graduates in Review: Allen Webster
- 2014 Graduates in Review: Brandon Workman
- Alex Hassan claimed off waivers by Oakland
- Fall/Winter League Roundup: AFL winds down, Vazquez makes debut
- 2014 Graduates in Review: Jackie Bradley, Jr.


text:
Doris L. Ulery, 81, of Lake Jackson, Texas, died March 20 in Texas.
Surviving are a daughter, Mrs. Norm (Susan) Pollock of Decatur, and two sons, Dan Ulery of Pinnacle, North Carolina, and John Ulery of Lake Jackson. A memorial service will be held at 10:30 a.m. on Saturday, May 14, in the Church of the Brethren at Logansport, where Mrs. Ulery formerly lived.
Local arrangements were by Haggard-Sefton and Hirschy Funeral Home, Decatur.
Leona M. Amburgey, 81, formerly of Willshire, Ohio, died Thursday in Colonial Nursing Center at Rockford, Ohio.
She was born to Roy and Goldie Bollenbacher Luginbill.
Among survivors are two daughters, Rita Amburgey and Mrs. Randy (Nina) Habegger of Willshire.
Patricia Ann Gerber, 81, passed away on Thursday, March 24, 2011, at her home in Fort Wayne following an extended illness.
She was born in Decatur and was a former resident of Ossian and Cedarville, Michigan.
She was a member of Woodburn Missionary Church.
Katie S. Schwartz, one day old, of rural Berne, died Thursday in Lutheran Hospital at Fort Wayne.
She was born on Wednesday in Decatur to Samuel J. and Mandy J.E. Girod Schwartz of rural Berne.
The family belongs to the Old Order Amish.
Grace E. Heemstra, 91, Berne, died Wednesday in Swiss Village Retirement Community.
She was born to Ira C. and Nina Burgess Hinkle.
Surviving are a stepson, Ted Heemstra of Fort Wayne, and a stepdaughter, Nancy Yeager of Cincinnati, Ohio.
Funeral services will be held at 10 a.m. Friday in the chapel at Swiss Village, with graveside services at 2 p.m. in Maplewood Cemetery at Reading, Michigan. Visitation is 9-10 a.m. Friday in the Swiss Village chapel.
Faye Lois Fritzinger, 83, formerly of rural Decatur, died at 10:07 a.m. Tuesday in Visiting Nurse and Hospice Home at Fort Wayne.
She was born on August 5, 1927, in Paulding County, Ohio, to Charles E. and Emma M. Lehman Vance.
She married Arthur N. Fritzinger on April 28, 1951; he survives.
She retired in 1989 from Automatic Sprinkler at Monroe with 20 years of service and previously worked for seven years at General Electric in Fort Wayne.
Louise G. Johns, 100, of Van Wert, Ohio, died at 4 a.m. Monday in the Van Wert In-Patient Hospice Center.
She was born in Adams County on September 30, 1910, to William Thomas and Charlotte Ruth Voltz Johns.
She was a 1928 graduate of Pleasant Mills High School and retired from Continental Can Co. (Grief Brothers) in Van Wert. She was a member of St. Paul's Reformed Church in America.
Celeste C. "Babe" Wannemacher, 90, of Cloverdale, Ohio, died at home on Monday.
She was born in Decatur on October 5, 1920, to Peter and Amelia Bentz Heimann.
Among survivors are three sons, Robert "Bob" Wannemacher of Lima, Ohio, and Kenneth and Tom Wannemacher of Cloverdale, and three daughters: Mrs. John (Charlene) Willey of Mogadore, Ohio, and Mrs. Stan (Bonnie) Mansfield and Mrs. Tom (Mary Ann) Clementz of Cloverdale.
A memorial service for Max E. Andrews, 78, of Placentia, California, a former Decatur resident who died on February 27, will be held at 1 p.m. this Saturday at New Beginnings Faith Center in Decatur, with Pastor Floyd Vieth officiating.
Visitation will be from noon-1 p.m. Burial will be in MRE Cemetery, rural Berne.
Preferred memorials are to the color guard at American Legion Post 43 in Decatur.
Elizabeth M. "Beth" Reiners, 80, of Berne, died Monday in Swiss Village Retirement Community.
She was born to Alfred and Ellanora Graf Oesau.
Among survivors are her husband, Harry R. Reiners; two sons, Michael Reiners of Berne and Dr. Andrew Reiners of Indianapolis; and two daughters, Amy West and Mrs. Tony (Maria) Anderson of Berne.


text:
Putnam County assist missing child's case
Updated On: Feb 11 2014 07:02:53 AM EST
The Putnam County Sheriff's Office and the Florida Department of Children and Families are assisting Sanford police with the investigation into the safety and well-being of a Sanford family, which includes four children.
They are currently searching for a man and missing child in the case, according to our sister station WKMG in Orlando.
Sanford police said they were notified by DCF to assist with a welfare check on a child living at a house on Oleander Avenue in Sanford just before 8 a.m. Monday.
Police said four children were at the home, according to information provided by DCF. Three of the children were found and placed with foster parents.
At this time, the welfare of the fourth child is still under investigation, police said.
The family had been reunified in November and continued to receive regular visits by case managers, according to a release.
The last reported visit to the home was documented on Feb. 6.
The mother, Rachel Fryer, was at the Sanford Police Department and interviewed by investigators Monday night, according to our sister station WKMG in Orlando.
The Sanford Police Department is asking for the public's help in finding Timothy Gordon, the mother's boyfriend (pictured, above), and Tonya Grooms. Police said they both may have vital information regarding the child's whereabouts.
The Putnam County Sheriff's Office is assisting Sanford Police with a crime scene. Deputies have not confirmed if the missing child had been in Putnam County.
Anyone with information can call Crimeline at 800 423-TIPS (8477). Police said calls made to Crimeline remain anonymous, and tips to Crimeline that lead to solving a felony case are eligible for a cash reward of up to $1,000.
Copyright 2014 by News4Jax.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
The views expressed below are not those of News4Jax or its affiliated companies. By clicking on "Post," you acknowledge that you have read the Terms of Service and your comment is in compliance with such terms. Readers, please help keep this discussion respectful and on topic by flagging comments that are offensive or inappropriate (hover over the commenter's name and you'll see the flag option appear on right side of that line). And remember, respect goes both ways: Tolerance of others' opinions is important in a free discourse. If you're easily offended by strong opinions, you might skip reading comments entirely.


text:
|03 Oct 2009
What went wrong?
OK I had an issue with my pc not allowing me to use 2x2Gig ram chips together. This was solved with a bios update but it did cause me the following problem. First off after doing the bios update I checked the system with just the original 2gig of ram - it seemed ok but a little slow. I then added the second 2gig and got the following happen:
When Win 7 restarted it looked ok to begin with. I logged in thinking it was a little slow. From the login screen to actually seeing the interface it got very very slow loading up in something like 10 minutes. When it finally loaded I imeadiately noticed I had no network or internet access despite both being fully operative. Then I got a message telling me I had no system management available unless I logged in as administrator - not as a user with admin rights.
I decided to boot into safe mode and do a restore from there. Safe mode seemed to load ok no problems till I came to access the help and support system. I then got a warnng that the help and support system was not available due to a problem with the system management.
This left me with 2 options stick in the cd and do a repair from there or if that failed - a format and reinstall. Fortunately the reapir from the cd worked first time without problem and the pc (this one Im using now) is now fully working again and the speed improvement is noticeable.
What I was wondering was if anyone can suggest as to why this series of events happened at all? The bios update was a success with no hitches and all else appeared ok. I cant see any logical reason for it. Thoughts?
|My System Specs
|03 Oct 2009
Windows 7 Ultimate x64 RTM
Just a quick question. What is the exact model of your MB. Also, did you have both sticks of memory installed when you initially installed Windows?
|My System Specs
|04 Oct 2009
The motherboard is a Foxconn 945G7MC-KS2HV. When I originally bought the pc it came with 2x1gig ram chips in it. These were still in the pc when I installed Win 7. I swopped them out for a single 2gig chip a few weeks ago in preparation of adding a second chip to it. There was no difference in performance at that time. When I came to add the second chip I had problems which are detailed out in another post of mine. The crux of the matter is that after researching the motherboard and bios chip I discovered that there was a known issue with memory running at 4gig or above at a rating of 800Htz. Downloading the bios update solved this issue but in doing so I was left with the problem I have noted above. My assumption is that the system management didnt lke the change and for want of a better explantion - thew a wobbly.
|My System Specs
|Thread Tools
|Similar help and support threads for2: What went wrong?
|MS Paint GUI wrong- Perhaps stuck in wrong mode- Example shown
|General Discussion
|What's wrong with my HDD
|Hardware & Devices
|Something is seriously wrong
|BSOD Help and Support
|What is wrong?
|Hardware & Devices
|What did I do wrong?
|General Discussion
|Help! I did something wrong!
|General Discussion
|What is wrong with my RAM?
|Hardware & Devices
|Our Sites
|Site Links
|About Us
|Find Us
Windows 7 Forums is an independent web site and has not been authorized, sponsored, or otherwise approved by Microsoft Corporation. "Windows 7" and related materials are trademarks of Microsoft Corp.
© Designer Media Ltd
All times are GMT -5. The time now is 03:37 PM.


text:
For a clearly superior TV stand, choose from our wide range of glass-door TV stands. With a glass door, you can keep your home theater equipment or media in sight, while keeping harmful dust away. Complete your entertainment center arrangement today.
Versailles Widescreen TV Cabinet with Glass Doors
40% OFF at checkout
40% OFF at checkout


text:
- Conversion Rate Optimization & Marketing Blog | FutureNow - http://www.grokdotcom.com -
Johnny Bunko Sure Knows How to Market a Book
Posted By Robert Gorell On April 28, 2008 @ 2:04 pm In Books,Viral Marketing | 11 Comments
The other week, Holly wrote about using video to build better customer relationships [1]. But what if you have a specific product to sell?
Here's a great example [2] of using video to sell a book online:
Riverhead Books and Penguin Books hired Lindsey Testolin to make made the words of Daniel H. Pink and the illustrations of Rob Ten Pas come to life in the shape of a film trailer — complete with gratuitous needle-dragging-on-record sound effect to suggest a sudden change of expectations. There's a strong call to action for the book's website [3] and it insists at the end credits that Johnny Bunko is the best graduation gift of 2008.
Poor Johnny may not know where his career's headed, but he sure knows how to market a book.
ERRATUM: Turns out that the publisher had nothing to do with the creation of the trailer. Hmm… No surprise there, really. Publishers, take note. This sort of content is worth your money.
Article printed from Conversion Rate Optimization & Marketing Blog | FutureNow: http://www.grokdotcom.com
URL to article: http://www.grokdotcom.com/2008/04/28/johnny-bunko-book-marketing/
URLs in this post:
[1] using video to build better customer relationships: http://
[2] example: http://www.vimeo.com/841040
[3] website: http://www.johnnybunko.com/
Click here to print.
Copyright © 2009 FutureNow's GrokDotCom / Marketing Optimization Blog. All rights reserved.


text:
I´m not sure how anyone else feels, but I´m getting tired of listening to Rubio. Both he and Rand are turn coats. At one time I thought these guys were on our side.
Click Here if you Like this Comment 18 persons like this.
I like Marco Rubio. He messed up by jumping into the immigration debate and aligning with the wrong people. He learned. I have no idea what his future will be, but the guy is worth listening to.
Click Here if you Like this Comment 31 persons like this.
It´s irrelevant whether you like or don´t like Rubio. What´s important right now is what he´s saying. On this matter he´s exactly correct. Obama is pretending that the Taliban are no longer dangerous and that it´s OK to release all of them. It´s clearly a lie, and everyone needs to say so.This "pretend President" must be removed. Now.
Click Here if you Like this Comment 34 persons like this.
The fight is far from over. While Rubio is stating the obvious, at least he said it. We best listen to him. He´s straight up. Yes, agree, he got himself on the wrong side of the immigration issue. Not everybody´s perfect, I guess.A humanitarian crisis in Iraq is happening right before our eyes. Indeed, the fight is not over. It was never over, Obie.
Click Here if you Like this Comment 12 persons like this.
Who died and left Rubio spokesman for the Senate conservatives. I voted for him and am ready to see him gone. Agree with poster on both Rubio and Rand. Pfffff.
Click Here if you Like this Comment 25 persons like this.
I don´t believe anyone is preventing other conservatives from speaking out. If Rubio is taking the lead, good for him.
Click Here if you Like this Comment 14 persons like this.
We are so jaded by the lack of conviction by politicians that we can´t be confident their words are heart felt or politically driven. This is a sad state of affairs but it is one they have brought upon themselves. Sen. Rubio had such promise. His mistake like many others was listening to the political consultants and the establishment. Be your own person. Articulate what you believe. Never trust the old bulls. They are more concerned with self-preservation and the status quo and that will not fly anymore. Americans are sick and tired of politicians.
Click Here if you Like this Comment 14 persons like this.
Just like he pretended in Iraq. See where that got us.
Click Here if you Like this Comment 5 persons like this.
"They now have an incredible amount of credibility"interesting choice of words...
Click Here if you Like this Comment 6 persons like this.
The fall of Iraq is imminent. That will dwarf the flap over the Taliban 5.As to Marco: he is still on ´probation´ in my book. Support form the Establishment apologists does not help his case.
Click Here if you Like this Comment 10 persons like this.
Do not give Obama an excuse of not accessing the dangers of Islamic military actions. He not only knows and understands, he is abetting them in every way he can. He all but raises their flags over the W.H.! He has been prepared and placed here for this time and these events. He doesn´t even make a real effort to hide his complicity...the lying by his minions and himself is obvious to all of us. Heads up...
Click Here if you Like this Comment 4 persons like this.
Unbelievable. Someone says what desperately needs to be said and the first thought is, we´re tired of hearing him; he´s a turncoat.Might as well read the Daily Kos if I want to start the morning off in a decent mood. I was once advised to just read the articles on this site, forget the comments, and it may come to that it´s so depressing. There is more than one issue in this world, you know. No need to throw the whole baby out..
Click Here if you Like this Comment 17 persons like this.
Turncoat Rubio can never be trusted again, no matter what. dull, attention grabbing, not original interviews he schemes.Turncoat Cantor can never be trusted again for even more provable reasons of constantly taking the side of the socialist RINOS, while palming himself off as a conservative. He´s acted against the Tea Party.And shock of shocks, Rand Paul comes out speaking FOR the alien Catholic invaders on the same day that turncoat Cantor has been set down for his similar betrayals.Once the younger guys lie, they are hopelessly GONE ...... Just like ALL of bribed, lobbied Washington !They´re GONE !
Click Here if you Like this Comment 26 persons like this.
Rubio blows with the wind and his support of Amnesty for illegal criminals was his downfall as it was Cantors. His current position on the Taliban may also change when he puts his finger in the air to test the whims of other second rate politicians.Supporting foreign invaders against public opinion and then changing your stance when losing support is a character flaw that many Republicans suffer from. All Democrats suffer from the same problem.
Click Here if you Like this Comment 29 persons like this.


text:
Need Advice re: Outdoor Stoves and Cooking Outside
- ninrn Apr 5, 2014 05:43 PM
Every time I sear meat, I set off the smoke alarm, and the way things are set up, a call goes straight to the Fire Department (can't even hear anything inside). It's not my house, so I can't change the alarm settings or anything, so I've been thinking of getting a small single or double burner propane camp stove and just doing that sort of cooking outside.
I was thinking of getting something like this: http://www.amazon.com/Stansport-Singl.... I used to have a similar model made by Coleman, and actually cooked three meals a day on it for two years when I didn't have any other stove. But I was a vegan then, and don't know that it will generate enough heat to do a serious sear on meat. The newer models also seem more flimsy than the one I had.
I found this, but think it might be too powerful:
http://www.homedepot.com/p/Bayou-Clas.... And if it has to be set on the ground, it won't work for me. I need something that can be used on a tabletop or counter outside.
Also saw this, but worry the whole unit may get too hot since it's all cast metal: http://www.amazon.com/Bayou-Classic-S... . It wouldn't be so good to avoid setting off the smoke detector but end up burning the house down.
Whatever I get has to be compatible with this sort of propane canister: http://www.target.com/p/coleman-propa..., not the narrow cartridges, as they don't sell them at hardware stores near me.
Any recommendations or suggestions would be most appreciated.
Thanks a lot,
Hi Ninrn,
I am looking at the SS Bayou high BTU for an outdoor kitchen for quick boils, wok cooking and such. Price sure seems right.
They would also work well for deep frying (keep the smell outside). Would make a cast iron pan scream for searing.
Many different manufactures of such burners......to me flame control....low to high....would be most important and my research has not gotten that far yet.
An old gutted gas grill with a lid (poss trash picked) would make a good base to anchor the burner down to, hold the tank underneath & protect the burner from the elements. Cheap fireplace bricks are also good insulators.
Keep in mind that propane burns HOT. The flame is HOT. Good way to strip a cast iron skillet, and warp it at the same time. Also, propane knob controls are very very sensitive. There's basically two settings... hot and hotter. Its difficult to get a simmer, although that doesn't seem of a concern for you with only searing meat.
With that in mind of the faults of propane, dual-fuel stoves are the way to go. And for duel fuel, nobody excels better than Coleman. 99% of Coleman products are of the "at par" or below quality these days, however, their liquid gas stoves are still the best.
Propane may work for you, but be very careful not to warp a pan. But I'd go with duel-fuel and Coleman.
I'd also go with dual burners. For if you ever use a griddle or 2 skillets for company. Spend $100 on a 2 burner Coleman duel fuel stove and perhaps another $30 on the propane Coleman single burner.
Lastly, if all hell breaks loose and your kitchen doesn't work and you're too lazy to make a fire to cook on some night, unleaded fuel works too. It just makes the innard parts dirty more quickly :)
re: Muddirtt
When i was a kid Coleman (green color) was a camp stove with a special "white" liquid fuel with a tank that had a little finger operated pump to pressurize the tank. They made lanterns that operated with the same principle.. Lots of fond memories.
re: Muddirtt
Fishing poles, aluminum row boat & oars. Pickerel, Bass, turtles & snakes. No I pods back then. Good and hungry at the end of the day too.
re: Muddirtt
Wow, I had no idea cast iron skillets could warp. Good to know.
re: KarenDW
I have what must be an old 1970's Weber gas grill that supplements a BGE. Don't know about the new Weber's, but the older stuff was made to last.
re: KarenDW
Thanks, KarenDW. Don't have a grill here unfortunately.
Hi, ninrin:
#1 is a joke.
##2 and 3 are serious. Note the in-line pressure regulator necessary to adjust the btu output. I would suggest a 2-burner version of either of these.
I don't understand the small-bottle compatibility issue--with a higher output burner, you're gonna go through a lot of those little single-use bottles. A 20-lb bottle is what ##2 & # are set up for. If you hunt, you can prolly find an adapter to neck it up, but I think that's bass-ackwards.
re: kaleokahu
Thanks Kaleo, I didn't mean the bottles have to be the small kind, just that I didn't want one that uses cartridges. I think #2 and #3 might be too serious for me. I could do fine with 10K or 12K BTUs.
re: kaleokahu
#1 is hardly a "joke"...it's just meant for camping. A 1# propane bottle is plenty for a weekend, with more than enough to run a lantern once the sun sets. For home use, it would be just fine as an extra side burner.
If there's a large Asian grocery (99Ranch and HMart in my area) near you, take a look at their butane hotplates. Fuel is in a aerosol size canister. They are inexpensive, and suitable for both indoor and outdoor use (but not cold weather outdoor). Those stores also sell Korean/Mongolian bbq grills to work with these stoves.
They aren't the hottest stoves around, but they are stable and about as safe as you can get in a portable gas stove design. I regularly use mine on the patio for cooking that would be too smelly or spatter too much for indoor use.
For propane, I'd suggest a 2 burner camp stove, such as ones by Primus or Coleman. Stansport tends to be cheaper than these (both in price and build).
Thanks everyone for your helpful responses. I think I'll go with this one: http://www.amazon.com/Coleman-2000005... . What do you think?
re: ninrn
One of my propane stoves is that exact one. Again, very sensitive knobs. It takes some training to get that flame down. And its even more difficult in the daytime. Gotta use ears and eyes.
But it works. Just be careful of that knob getting bumped and the flame going at high. I use it for quick boiling and making coffee if I'm luxury camping. Best bang for buck right there for propane.
Coleman duel fuel stove for the rest. They're the bomb compared to propane. They're like a portable natural-gas range.
Remember, you can get adapter hoses for the larger propane tanks also.
P.S. They are sold at Wal Mart too. Would make an easy return compared to Amazon if you decide you don't like it. My advice would be to buy both propane and dual fuel stoves (and propane and white gas) from Wal Mart and return the one you don't want.
re: Muddirtt
OK, Muddirtt. I'll give that a try. Do you think this griddle would fit on the Coleman double-burner: http://www.amazon.com/Lodge-LDP3-Doub...?
re: ninrn
Yes, that would definitely fit. I just measured my stove and it is 19.5 inches wide (where the side windscreens pivot on the back). And the aluminum top (not the grates) is 12 inches deep (front to back). So, you may want to check this out too: http://www.amazon.com/gp/aw/d/B00008G...
My Walmart has the pro version in the camping section and the smaller Double Play in the cookware section. If you have a Walmart near, I'd suggest seeing if the pro griddle will fit nicely. And refund it if it doesn't fit or you find a better price at Amazon (but watch out for shipping prices on heavy cast iron). That's what I'll be doing for when I get one for in the kitchen. That pro griddle doesn't fit well on all gas ranges so I'll use Walmart's easy return policy for size and fit lol.
I don't like the design of the pro griddle but it is bigger. What i dislike is the handles taking up cooking space. I wish they made a bigger version of the Double Play. I'm actually getting a Lodge large griddle soon... I just have to make up my mind of which of these two.
There's also these:
I have one of these and I love it:
... And two of them would easily fit on that stove. The cooking surface is the same size as a 12" Lodge skillet, although its a 10.25" griddle.
FYI, that stove will fit a Lodge 12 inch and 10 inch skillet together at max.
And I would stay away from cooking on the grill side because when you do, the burners are going to strip your hard earned seasoning on the smooth side. I'd save grilling for the actual grill.
And I would, at the least, take some 60 grit sandpaper to it to just knock down the high spots and smooth it out a bit, then clean with Ivory and steel wool with warm water, final rinse with cold water (prevents flash rust), paper towel dry, heat dry on stove for a few minutes, wipe entire griddle with very thin layer of Crisco shortening (thick at first but wipe off), put in 300F oven for 15 min, wipe off excess again, then bake it at 425F for 2 hours, let cool with oven. Do this seasoning 2 more times and you're ready to rock with a near perfect cooking surface, and way better than a factory Lodge finish and seasoning. I'm a Lodge fan and I do this to every new Lodge I get. Nylon brush and hot water and maybe a tad of scraping is all that's needed for clean up, and a quick wipe down with shortening, and heat on stove until it begins to smoke, before storage.
However, I realize about your smoke alarm situation, so maybe doing this initial oven seasoning should be done at somebody else's home.
Sorry for the long posts... Camp stove and cast iron 101 lol.
re: Muddirtt
Muddirtt, thank you so much for all this information and for taking the time to measure your stove. You've been so helpful. I love long posts. Best, ninrn
re: ninrn
No problem. I like forums for all my hobbies because we all teach each other and learn something new all the time.
I put that seasoning info above because your original post concerns searing meat, and cast iron is the best vessel for such cooking. You can put a room temperature steak on a hot cast iron device and that cast iron won't budge for cooling one bit. And also the even heating that cast iron permits (to an extent)... I don't think a 15 or 17 inch pan on a single normal burner would heat evenly, lol.
Oh, and I store a small pliers or small vice grips in my camp stove, just to give that brass adapter a little more tightening. But be gentle... Its brass. And don't forget the long Bic lighter also :)
re: Muddirtt
Hey, ninrn:
I've cooked on Coleman stoves like this all my adult life. They're good units--for CAMPING.
I'd suggest that you look at something like this for a home outdoor setup. http://www.ebay.com/itm/Double-Burner...
I have one, which I've pimped out with an aftermarket adjustable pressure regulator that takes it from Cub Scout to as scary high as you want to go. You can buy them new from Harbor Freight for ridiculously small green. Note the triple ring burners for even heat.
re: kaleokahu
That looks awesome. Many of the high pressure 50K BTU burners are reported to have poor BTU adjustments, especially down low.
What you listed is advertised at 15K btu so I am guessing its standard pressure. How are the factory adjustments and with your aftermarket regulator how high do you think its going beyond the 15K?
Adjusting the BTU:
1. When staying within the factory 15K BTU range, do you have your aftermarket regulator set to low and use the factory burner adjustment knobs?
2. Do you leave the factory adjustment knobs at a fixed setting and adjust BTU output via pressure from your aftermarket regulator?
3. Combination of both depending on the application?
Looks like you found the best of both worlds. Planning an outdoor kitchen but not liking the idea of the 12K btu built in side burners. Very much interested in how this set up is working for you. Looks like it would settle right into a cavity of firebricks. Thanks, Tom.
re: Tom34
Hi, Tom:
"How are the factory adjustments and with your aftermarket regulator how high do you think its going beyond the 15K?"
The factory valving is pretty linear, but it's a short turn between low and high. The regulator is rated to 135,000 btu.
I have a pressure gauge on the regulator, which for safety reasons I leave set at 7 psi. If I'm (as opposed to guests) boiling crab or wokking outside, I go as high as 20 psi.
So to answer your question, it's 3. #2 allows for much finer adjustment, but the regulator is on the tank, so it's not very convenient.
re: kaleokahu
Hi Kaleo,
That's very much like one of the stoves I linked to in my original post. My main concern was that the metal frame itself would get too hot. Do you find that to be the case?
And how is the adjustability of the flame?
Thanks so much for all your help in this threads and others on the Cookware board. It's really invaluable.
re: ninrn
Hi ninrn:
The cast iron grate (top) gets plenty hot, but I can grab the stove by its legs and move it around.
The adjustability of my unit could be better--it's not much of a turn between low and wide open, but it IS infinite if you pay attention. You learn to judge by the flame, not numbers on a dial.
You're very welcome. I've learned a lot from you, too.
re: Muddirtt
That exact little stove came in handy when an early autumn snowstorm hit the northeast back in the 80's. No power for a full week, and I cooked everything on it and a gas grill. Fun times.
Good luck with your camp stove!
re: breadchick
I know, those little single-burners are real work horses. I loved my old one, but I lent it to my sister when they had a power outage and it disappeared into the Bermuda Triangle of her garage. Same with a Waring ice cream maker I still pine after.
re: sarahendipity
Sarahendipity, You are clearly a genius.
re: ferret
I preheat my cast iron in the oven to 500-550F in the oven before searing. This could be another idea for the original post, but I have a feeling there'll still be some smoke issues with cast iron getting that hot inside, due to the grease maintenance that un-enameled cast iron consists of.
I have been using this on my boat for cooking for 17 years. Propane. The single should be adequate for your needs. I use the 2 station cast iron.
You have an outer ring with port and starboard controls, and an inner ring. This gives you precise control of the flame. Total of 35,000 BTUs. You can get a hose and regulator from any hardware store or off a discarded grill alongside the road.
I use this on top of a formica table top with no issues other than grease spatters on the cabin wall. Current price is $39.95.
A used commercial gas wok burner will give you in excess of 80,000 BTUs, but at a price in the vicinity of $500. More if it is for propane and has all of the controls. What I use when cooking for the masses. And only outside or in the event of snow. Unlikely in this part of Florida.
re: INDIANRIVERFL
Hi, INDIANRIVER:
How friendly are the control knobs, i.e., how much turn is there between OFF and MAX?


text:
Found the same room at a different price? Tell us, and we'll offer to match it.
Best Western Hotel Maggiore
The hotel is in the city but outside the zone of limited access to traffic, very close to the Ospedale Maggiore (hospital), 2 km from the historic centre of Bologna, just 10 minutes from the airport, from Ducati, from FuturShow Station, Ikea and the Land Rover Arena, and 15 minutes from Bologna Golf Club (with which we have a special arrangement).
50 pleasantly furnished rooms complete with:
* Telephone
* Air conditioning.
* LCD satellite TV
* SKY cinema / free sport
* Cable radio
* Minibar
* Hairdryer
* Wi-Fi Connection (free)
* Internet / business point (free)
Hotel Facilities:
* Buffet breakfast from 6.30 to 10.30, extended to 12.00 noon on Sundays and holidays.
* Bar and snack bar
* Room service
* Laundry
* TV room
* Secretarial service (fax - photocopying - reservations)
* Large car park (free)
* Private garage
* Internet / Business Point
* Free Wi-Fi connection
* Safe (also for your PC
* Courtesy sets
* Small meeting rooms
* Bicycles
* Room service
* Buffet breakfast
* Dry cleaning and laundry service
* Business Services
* High-speed internet


text:
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/14 Photos of Traditional English Tea Time Scones With Jam and Cream
Prep Time:
Cook Time:
10 mins
10 mins
Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream – that's the main difference.
Serves: 3-4
Units: US | Metric
Serving Size: 1 (170 g)
Servings Per Recipe: 3
Every recipe, menu, tip and how-to is right here, at your service.


text:
Many major utilities now allow customers to select 100% renewable energy to provide their residential and commercial power needs... please consider making the switch if you haven't done so already.
[Any proceeds resulting from this image will be donated to 350.org]
by Lenagraphy
Art Print
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
- 31Promote


text:
Search Result
Search Tags: Rushern Baker
Pr. George's Co. exec aims to expand ethics office
Prince George's County Executive Rushern Baker is proposing legislation that would strengthen the county's ethics office.
Prince George's County fights for FBI headquarters
County executive Rushern Baker says the decision is boiling down to a battle across the Beltway between Maryland and Virginia.
Tags: FBI
Md. lawmakers fail to approve expanded gambling
3 Prince George's officials sworn into positions
The Prince George's County Council has approved several appointees of County Executive Rushern Baker III.
Tags: Bradford Seamon
Prince George's 5-cent bag tax dies in Annapolis
An attempt to allow Prince George's County lawmakers to impose a 5-cent fee on disposable shopping bags has died in the General Assembly.
Tags: bag tax, transportation costs, Maryland General Assembly
Baker to release budget plan
Prince George's County Executive Rushern Baker will be releasing his budget plan for the county.
Proposed National Harbor casino worries D.C. lottery
A billion-dollar casino being proposed by Prince George's County Executive Rushern Baker for the National Harbor development is worrying the District of Columbia's lottery and gaming board.
Tags: National Harbor, D.C. Lottery, casino, michael brown
Dozens more speed cameras go up in PG Co.
Tags: speed cameras, Washington Examiner, mobile speed cameras
Prince George's Co. focuses efforts to attract FBI
Tags: FBI, Prince Georges County
Prince George's Co. $126M in the red
Prince George's County will hold a series of public hearings over the next three weeks to find out which programs should be kept and which should be cut.
Tags: budget, forum, michelle basch, Detroit Free Press, Marsha Voigt, Prince George
Hi: 43 °F | Lo: 28 °F