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Rank Your Favorite Seafoods (Fish haters and lovers of Mrs. Paul's Fish Sticks need not apply.)
- Passadumkeg Jun 14, 2010 04:27 PM
I just finished a birthday weekend of eating copious amounts of fresh Maine seafood. We got into a discussion of our favorite seafoods and mine are (subject to change w/out notice
Soft shell or steamer clams, steamed or fried
Oysters on the half shell
Sea scallops
Crab meat
Maine shrimp (North Atlantic)
Cherry Stone or Quohog clams
Gulf shrimp
I have purposely left out Beluga caviar.
What are yours?
re: ipsedixit
I would just like to point out (I'm on the LA board) Ipsedixit also loves Filet o fish from McDonalds!. That being said, you should also give his/her advice the highest respect. Just made me laugh after reading your "lovers of Mrs. Paul need not apply".
re: LA Buckeye Fan
It's OK to do a small sackful of McD's drive-thru Fish Filet shooters, as long as you park behind the dumpster where nobody can see you.
It's best to carry a packet of pickled ginger as a chaser, so that you can tell folks back at the office that it's really Sushi that they smell on your breath.
re: FoodFuser
I should probably wipe the tarter sauce off my chin as well.
Octopus (grilled)
Whole Mackerel (dto)
Scallops (seared)
Oysters on the half shell
Salmon (grilled)
Lobster (Steamed)
Shrimp (Grilled or poached)
Sno crab legs
Panko-fried butterfish (a specialty of my favorite sushi joint)
ETA: I knew I'd forget something - fresh uni or raw scallop guts (at Yasuda) & trout caviar. Ain't nothing like a toast with a shmear of cream cheese, a good helping of trout caviar, and a spritz of lemon.
I tried to list them in order of pref, but I would eat any of those, if offered to me, any damn day of the week :-D
re: linguafood
I catch mackerel and smoke them ( A little soggy and hard to light.). Love them.
Pickled Periwinkles.
re: Passadumkeg
Oh, man. I forgot about all those pickled and smoked seafoods. Where to begin, and - more importantly, where (or why) to stop?
re: linguafood
Herring, umpteen different varities.
I am a canned sardine and herring junkie as well.
re: Passadumkeg
dito. I always OD on herring salad (gotta have red beets in it, and apple & onion) when I am in Germany. Or herring in dill sauce. Smoked butterfish. Smoked eel. Pickled herring. Matjes. With raw onions. My man? Not so much a fan '-)
re: linguafood
Smoked eel! Yum. I was nursed on pickled herrings.
Lutfisk is not on the list, but I don't mind it in the least.
Burbot caviar.
re: Passadumkeg
Burbot caviar? Do tell more please. I catch and eat alot of burbot, but have never tried their caviar.
re: linguafood
Thank you for mentioning herring salad w/ beets, apple and onion. Last year as I was snarfing down my last beet someone here mentioned that combo and I swore I would try it. Then this year rolled around and it escaped my mind (I wish I could find that secret escape hatch - I'd nail it down!).
re: Sal Vanilla
Funny, I associate the herring-beet salad w/ Xmas. Tradition!
re: Passadumkeg
My tradition will surround fresh beets and apples! But that WOULD be beautiful at Christmas. You must be a swedie.
re: Sal Vanilla
Rooshin. !00%
Lobsters in the summer, oysters in the winter.
Big fan of seafood. I'll eat anything that's fresh.
There's a Japanese gentleman in Manhattan who does a pretty good job with sushi.
re: Passadumkeg
every Christmas eve, I can hear my Grandmom's voice in my head with her thick Italian accent saying "nice an brown, that's it, nice an brown" while I"m frying smelts in a dusting of flour seasoned only with a little s&p
re: cgarner
Brown & crisp, eat the smelt, bones and all! I remember my South River grandmother and her weekly made marinated herring, w/ thick Russain accent, "Eat! Eat! Eat."
Currently, I'm living in landlocked AZ but have spent enough time on both US coasts to have a serious case of seafood-fishitis.
Sea Scallops top my list
Soft shell clams are my secret favorite and almost impossible to get here
Crab - blue and Dungeness; soft-shell blues
Alaska brown shrimp, bonus points for egg-heavy females
Oysters, all kinds prepared all ways with my favorite being freshly shucked
Mussels, fresh or the smoked ones from Ducktrap Farms (outside Lincolnville, ME)
Salmon and Artic Char
My husband would eliminate the mussels and sub herring in any way, shape or form.
Lordy, I'm hungry now. We'll be heading to California soon and I hope to eat my fill of swimming, fishy deliciousness.
re: Sherri
Ouch, there are actually three coasts, but I won't spoil it, I'll let you guess the third. Here are my favorites from there
Speckled Trout
Redfish, not farm raised
Red Snapper
Wild Shrimp
Oysters, any way
Blue Crab
Flounder, not for taste, there's not much, it's fun to catch
also Maine Lobster and Sea Scallops
re: James Cristinian
Here's a hint on that third coast.......it's in the news quite a lot these days.
re: roro1831
Chicago & Pres. Obama; the Windy City shores of Lake Superior?
re: roro1831
Getting very warm. Hot maybe?
re: James Cristinian
Is where you allude the only other French land grant directly awarded by King of Louis of France, in the new world, besides the one I live in in Maine? (By the way, Maine is the name of an old provence northwest of Paris.)
re: Passadumkeg
Louis something, sounds right, could be our cousin state to the east. Seriously, here's hoping that not only Louisiana, but Mississippi, Alabama, and Florida have minimal damage from the spill. I'm a glass half full kind of guy, and want to believe that this is going to be better than feared. The "experts" seem to think Texas will be spared, as the currents prevail to the east, but hurricane season heats up big time in August, so who knows. In the meantime, support Gulf seafood, if you see it buy it, and it's perfectly safe.
re: James Cristinian
Actually in the Great Lakes region, we call the Lakes the Third Coast. There's even a beer thusly named:
re: roro1831
If you look below it would sound as if there are four coasts
re: James Cristinian
Ouch. That was extremely parochial of me. Many apologies to those I've slighted. Mea Culpa. I bought five pounds of Gulf shrimp last week; can this be my penance?
re: Sherri
Not a problem at all, and enjoy those shrimp, then buy some more.
re: James Cristinian
While you still can.
re: BobB
Gulf shrimp and seafood are not going away. They are selling shrimp in New Orleans markets, and the southwestern areas of the state are producing shrimp, as is Texas and Mexico. The Gulf is huge, it is not all awash in oil. Every time I go fishing in Galveston, I hear, " What about the oil, and you're going to eat that fish?" You betcha.
re: James Cristinian
Good to hear, thanks. The impression I've gotten from watching the news (and not paying attention all that closely, I admit) was more dismal.
re: BobB
It's pretty dismal. Ask the fisherpeople here in south LA.
I saw a few pints of oysters email@example.com most places I've been to don;t have them at all. Yes, we can still get shrimp; the prices are only slightly higher so far. But things are getting worse, not for Texas, perhaps, but certainly for Texas's eastern Gulf Coast neighbors. Those oil-covered pelicans you see on the news aren't fake, and we are sick about what's happening to our wetlands, and the threat to the beaches and the beach cultures to our east. And we all hope, for JC's sake and that of his state, that weather patterns don't spread the oil there, too.
re: nomadchowwoman
I'm going wade fishing in the Gulf tomorrow, and from my vantage point I can see numerous tankers coming and going through the Galveston jetties to the Port of Houston. We had one break up offshore about twenty years ago, and we had tar boils on the beaches for about five years, but it did stay out of the estuaries. Kinda like a hurricane, you never know when it's going to be your turn, the hazards of living along the coast, but I love it.
re: James Cristinian
Really, the Gulf is really, really big.............huge
And I just had oysters at Pappas in Houston for $6.95 a doz. They are soooo good.
re: James Cristinian
So it sounds like in fact there are four coasts........if you include the Great lakes
Saba nigiri!
Half shell Kumamoto Oysters
Crab (especially blue and king)
Scallops (seared, please!)
Those are the stand outs to me, I love just about all seafood though, save Urchin, which I don't not like, but it just doesn't do much for me.
Soft shell clams (steamed or fried)
King crab (and the kani miso)
Uni (sea urchin)
Here's a start...
Cheerystone clam (raw or grilled)
Lobster (especially claws and tomalley)
Ikura (salmon eggs)
Squid (sashimi, fried, stewed, dried, grilled)
Sablefish (black cod)
Just making this list is making me hungry.
Grilled dover sole on the bone with lots of very slightly burnt butter and fresh squeezed lemon
proper English fish n chips from the chippy - plaice is my favourite
good smoked salmon not too greasy or too many lines in it
Arbroath smokies
smoked mackerel with or without peppercorns
re: smartie
With that list I thought there's an Englishman / Scot.
But Florida ... ?
re: Paulustrious
I am an Englishwoman!! brought up in London transplanted to Fl 5 years ago so still a Brit - even when watching the footie last week.
Lobster Claws
Tilapia (i've been on a kick recently... i know, weird.)
Dover Sole
salmon toro
sea scallops
yellowtail (caught during winter)
prawn (kuruma ebi in japanese)
i usually like them in sashimi style...
ps unagi is also seafood? i like unagi too.
This is a tough one for me. The only meat I eat is seafood. I think I've eaten almost every type so I'm sure I'll forget something.
1. Alaskan King Crab
2. O-Toro
3. King Salmon
4. Oysters
5. Shrimp/prawns (maybe spot prawns or Thai river prawns as my favorite)
6. Sea Scallops
7. Halibut
8. Sea Bass
9. Red Snapper
10. Swordfish
There's not a thing on these composite lists that I don't love.
But there is also a beauty in those freshwater species that are being farmed inland to reduce pressure on ocean species that maybe we need to take a break on depending upon their reproductive biology and overfishing..
So: Catfish and Tilapia among the whitefleshed; trout among the darker. Find and support their aquaculture.
re: FoodFuser
I was waiting for cat fish. Freshwater? Crayfish.
re: Passadumkeg
Not sure about your answer-but if you meant Langostinos then you and I are the only ones who know they are the best. Good thing others don't know, leaves more for us.
re: mexivilla
Long John Silver's knows, too. That darn pegleg chain tried to name a menu item "Langostino lobster", and they caught hell.
re: FoodFuser
Yes.. US farmed catfish. My new favorite.
re: FoodFuser
I also like some good wild catfish. A friend of mine and I hired a guide on Lake Conroe two years ago and easily got our combined limit of fifty fish. They were wonderful fried, my only problem was the minimum limit of 12 inches on a channel cat just does not yield much meat. Next time I'll throw back the little fellas, and keep the bigger ones, unless of course the small fish are hooked bad. That lake has a huge population of fish, so fifty is not unreasonable.
re: James Cristinian
The little cats taste best and are worth the extra effort, and the tails fry up like potato chips. One of my best catfish meals was 5 little fingerlings at an unremarkable place on the south end of Lake Okeechobee in FL. I miss the catfish frys at Lake Sam Rayburn when I lived in East Texas.
re: James Cristinian
Whole, dragged through fine corn meal flour and then into the fryer.
re: James Cristinian
Be sure to leave the tail on.
re: James Cristinian
Remember Frenchie's cafe in Livingston? His homemade boudin and etouffee were a nice cajun touch in East Texas.
Crab (particularly the brown meat)
And a load of other stuff
re: Karl S
Presumably the OP does by specifically mentioning *sea*food.
If the thread opens up to include freshwater, I'll have to do some revision (which in any event, I'll do by adding a coupel more salty ones - hake & halibut.)
The media is also part of the message...
Tinned sardines with capers etc in tomato sauce
Pickled herrings
Ceviche = raw salmon, scallops, prawns and a white fish in lime / lemon juice.
Basa cooked in garlic butter (I know it's farmed and cheap - but it is so meaty)
Raw salmon
Those packets of frozen mixed seafood in a cream sauce
Morecambe bay potted shrimp (and pickled cockles)
Mussels in white wine
Seaweed (technically it passes the OP's title)
Any shellfish that involves using your fingers to eat it.
ps. Mrs Paul is not that keen on fishsticks, but Mr Paul will throw them in occasionally as padding.
re: Duppie
Salt cod, good one!
Wolf fish
Eel shashimi.
In vaguely descending order:
Salmon (raw or smoked, not cooked)
Roe of various sorts
re: sekelmaan
Yum. I've lived on the coast of Maine for 25 years and I grew up on soft shell crab. I've always wanted to try that w/ a lobster, but every time I mention it to one of my lobsterman buddies/students, they look at me like I'm nuts!
Boiled crawfish
Boiled shrimp (gulf shrimp)
Boiled crabs
Raw oysters
Tuna (sushi)
Softshell crabs
Speckled trout
Fried catfish
Since I am away from HOME home I find I miss hogfish, snapper and snook. A LOT. Maybe Key West Pinks too. It is hard for me to find wild shrimp.
In no particular order:
Red Snapper
Bay scallops
Gulf Shrimp
Sushi grade tuna
Wow, I made a list and it had a bout 40 different things on it I'm gonna have to narrow it down to my top ten...I'm sure the next time I have something great I'll have to adjust this list
Sushi grade Tuna - any kind, but a good tuna steak is never bad
Escargot - I know it's the butter and garlic, but I like em anyway
Shrimp - so many preparations how can't you like them
Sea Scallops - a good scallop can not be beat
Cherrystone clams - like them more than little necks (also love steamers)
Mussels - in a nice guiness sauce, yummy
Crab - just recently got into crab. Love lump crab meat ice cold
Shark - I know some find this politically incorrect, but they're good eats
Soft Shell Crab - Nothing like eating this breaded and fried with a nice remoulade
Cod - fish and chips anyone?
re: jhopp217
In agreement, 100%!
I am lucky to be able to catch my own smelt and alewives. Floured and fried smelt and smoked alewives.
Nova Scotia (smoked) Salmon
Any kind of deep-sea scallop preparation; but most particularly the ones we get from New Bedford, sauteed with butter, wine, garlic and not much else.
Blue Point Oysters, on the half shell
Sashimi: tuna, white tuna, fluke, eel
Mussels, particularly in Marinara sauce
Fried clams, when they're good
New England clam chowder (even when it ain't so good)
Seviche of salmon or white fish
purposely left out shrimp (they're boring) and lobster (over it...)
re: raytamsgv
Cantonese steamed oysters??
Lobster boiled in sea water by the side of the road in Maine, preferably Trenton bridge
(preferably with roe)
King salmon in season
Arctic char
Soft shell crabs
raw oysters and clams
steamer clams
lots and lots of finfish
King crab legs
Scungilli (conch)
Squid and octopus in many forms, grilled, salad, fried...
Clams, almost any of them
Hard shell blue crab
Soft shell crab
Gulf shrimp
Maine lobster
Sea scallops
King Salmon
Fresh water trout
Black drum
SO's first is fresh trout followed by halibut. He will not touch shellfish.
Mine is sturgeon followed by oysters on the shell followed by anything except mahi mahi. For what ever reason, that fish is not to my liking and I LOVE all seafood and shellfish. I have not had caviar yet. I also don't like smoked salmon. Love salmon, just not smoked.
DS is shrimp, followed by shrimp followed by shrimp. Eventually it peters out to canned tuna.
A lot has to do with how things are prepared.
My absolute favorite is fried oysters and I will order them whenever I see them on a menu. That said, I have had some awful ones both here in the east and in other places.. In Seattle they were so bad that I had to ask the waitress what they were. She whisked them away and offered me a substitute. Likewise here in CT I've gotten some that have been exquisite, some disappointing, and some dry and foul. Fried clams too
Sea scallops nicely seared or lightly breaded and fried.
Steamed mussels, or even better, cooked whole on the grill til they open. Same with clams.
Lobster, baked stuffed, broiled, or steamed with a little sherry as they do in Maine.
Gulf shrimp and lately I have been cooking them ala Ina G, by tossing in a little olive oil, s&p and roasting in a 400o oven for 8 minutes. Alas, I'm down to my last lb.
Nice cold tuna salad sandwich with real canned tuna.
Fish and chips
Dungeness crab with sourdough bread and an artichoke. Says Christmas to me. Also in crab salad, crab cakes
oysters -- on the half shell, fried, Rockefeller, po-boy....
cheviche -- any kind
mussels -- in wine or beer
pickled herring in sour cream
rainbow trout -- ideally caught by my (long gone) grandfather. As a kid, I completely took his weekly gifts for granted.
seared sea scallops
good salmon poached or smoked. I've had a lot of mediocre salmon, though. Same for shrimp
second tier:
smoked eel (random note: I just read somewhere that rubbing skin with eel oil will
cause a person to see fairies)
fish tacos (cod? Not sure)
I've probably never had a good lobster, so I won't add that. I'd like to try abalone and conch. Really didn't care for the monkfish liver I tried (twice).
I could list a whole lot, but these are the very faves:
Lobster Claws (I'll trade a tail for a claw any day)
Oysters(raw) and stout shooters
Smoked Salmon
Mussels in white wine
Linguini with fried calamari with hot marinara sauce
Trout (smoked or grilled)
Sea Bass, grilled
Fried catfish with cornmeal crust
Cevice (any type of fish, really)
Honorable mention goes to clams oreganato, but the clams must be cherrystone and left whole and barely cooked through yet the breadcrumb topping must also be crispy on top. I guess I'm picky about that one ;)
No order..
Sushi/Sashimi - Otoro (fatty tuna), Saba (mackerel), Sake (salmon), Ebi (shrimp), Ika (squid), Uni (sea urchin roe), Kaki (oysters)..
Cooked/somewhat cooked - Hotate (scallops), Maguro (Tuna), Kani (Crab), Ceviche, Tempura (with any fish, usually white fish though), Mahi Mahi, fresh fish tacos, shrimp or clams with uni sauce (favorite :))..
re: Passadumkeg
Most reviled? It's #2 on my list - and #1 if we're talking about marinated boquerones!
Geoduck - Raw
Abalone - Raw or in Congee
Squid - Raw or Fried
Giant Squid - Boiled or stir-fried
Scallops - Seared
Dungeness Crab - Steamed
Salmon - Baked, Seared, Smoked, Grilled...
Halibut - Seared or in fish stew
Tuna - Seared or raw
Shrimp - Any way
re: Firegoat
My you spend eternity listening to:
re: Passadumkeg
Aw, c'mon - I've been known to eat a McDonald's Filet O' Fish, especially when the only alternative is McDonald's Quarter Pound O' Crap (usually when I'm stuck in some small airport).
re: shaogo
I suppose at this point I should say i was joking... altho I do eat a crap load of canned tuna. Favorite? Scallops
re: Firegoat
One of my short glimpses of heaven was sitting on the stern of a lobster boat, rigged for scallop draggin', shucking scallops and eating them raw w/ a cold long neck Bud. I even on occasion get the bright red, pinky-like roe, if I ask ahead of time.
re: Passadumkeg
Reminds me of scuba diving Margarita Island, off Venezuela, where oysters are everywhere, and we would bring up a few dozen after the second dive, shuck them with our dive knives, and have at them with limes. Margarita is latin for pearl, you may know, and Columbus' most valuable booty for Isabella wasn't gold, but hundreds of pounds of pearls from that area, hence the name.
To your original query, I never met a fish I didn't like.
re: Passadumkeg
Friends of mine have a place in Truro (next town over from Wellfleet on Cape Cod) and get a seasonal shellfishing license. They know a place where at low tide the oysters are just laying there along the shore by the thousands (or so it seems). After you've picked up and shucked a bucketful on the spot it's hard to countenance paying the ridiculous prices most restaurants charge for a handful of much less fresh ones.
re: nomadchowwoman
Next time try downeast Maine.
re: Passadumkeg
Maine is one of our favorite stomping grounds; we usually vacation there just about every other year. This would be the year, but because we have two big family events in August and September, in opposite parts of the country, we have to forego our Maine/Mass. trip this year--and, alas, getting my fill of two of my favorite foods, fried clams and lobster 'most anyway.
Early in our marriage, we took a trip to Nova Scotia and New Brunswick, but along the way fell in love w/Acadia National Park, and we've been going back to Maine ever since, staying, at various times, just south of ANP, the Yorks, the Penobscot Bay area, Bar Harbor, Boothbay Harbor. We love your rugged coastline and love escaping our brutal summer heat, but we absolutely adore your seafood. We once stayed at a "B & B" that we discovered, once we got there, was basically in a shipyard (Southshore Harbor, I think), and while the B & B was pretty awful, we had one of our most memorable meals ever while there: picked our lobsters from a trap off a dock, had them cooked, along with some steamer clams, by the dock owners who sent us to a convenience store for wine, which we consumed w/the couldn't be fresher seafood at a picnic table waterside: heaven.
Just a week before Katrina struck, we were staying north of Camden and considered seriously buying a little property near there. (Given what happened here and the financial collapse a few years later, it's a good thing we didn't do it, but maybe someday.) Two years ago, we started our vacation in Rockport, Mass., and then went on to Rockport, Maine. We spent our days driving around, searching out lobster and clam rolls, chowders, fried clam and lobster dinners. We stood in line for an hour at one of the many places reputed to have the "best" lobster rolls, just as we have many times at our favorite clam place in Ipswich, Mass. While I realize we're just like so many of the throngs of tourists that flock to Maine every summer and haven't ventured too far off the beaten path, we find the combination of the gorgeous coastline, the fishing culture, the fabulous summer weather, and the glorious seafood irresistible. We have vowed, however, to make one of our next trips there during October or November, to experience a different Maine. My parents did that one year; they loved being there in the colder temperatures, eating hearty breakfasts and sampling different chowders.
To me, it's Chow Paradise.
re: nomadchowwoman
Wicked good Chummy. Chowwoaman, thems little lobster-like crawdaddy things you got done in NOLA, sure am cute, but iz nothin' to fill up on, I'll tell ya.
September is Ideal, still war, but after Labor Day, no tourists. Like they pulled the plug.
Pickled winkles, went by their place last Saturday:
re: Passadumkeg
Pickled winkles are not periwinkles, but welks, they look like midget conchs.
re: Passadumkeg
Well, you're right in that you have to eat a whole pile of 'em, but they're still good eatin'.
But next time I'm in Maine, I'm heading straight for pickled wrinkles, if for no other reason than the name. We southerners have nothing on you New Englanders when it comes to food nomenclature. (Always recall my puzzlement when visiting a friend in RI and she told me one afternoon that she was going to take me to get a "cabinet.") Now, you're calling these welks "winkles", and the writer calls them "wrinkles." Are there variations on the name even within the state?
I've never had a welk, so I'm trying to imagine what they're like. Similar in any way to a snail?
Anyway, thanks for the link. I love reading about regional specialties/culinary curiosities. And BTW, how were the pickled
re: nomadchowwoman
Must be. I call 'em pickled winkles. Don't forget in Hancock Co., me., 3 fish smoke houses, smoked scallops and mussels are to of my favorites. I pass the Sullivan Harbor one 2 times a day:
re: nomadchowwoman
Acadia in Sept/Oct is fabulous. I love it in any season, but fall is best. We used to go to East Harbour cottages in Truro and eat in P'Town a lot. Great summers.
re: shaogo
Shaogo, that is so similar to experiences in Japan in the mid 80's. At breakfast, 70% of the items in the warming bin were filet of fish sandwiches. Most often combined with fries. The place was always packed it 8 AM.
It was an easy sell, to morph off of the traditional Japanese breakfast that includes a portion of salted fish.
Oh, this is hard, especially if we're allowing freshwater:
Littleneck clams or any similar-sized raw clam, like cockles
Spot prawns
Crab: Maryland blue, or Alaskan or Dungeness Cantonese style
Ceviche using white fish
Cooked clams of any size
Sashmi...um, let's say mackerel or yellowtail
Pacific Northwest oysters on the half-shell
Yukon River Chinook salmon
Columbia River Spring-run Chinook salmon ("Springies")
Smoked Alaskan Black Cod (Sablefish)
Uni (Sea Urchin)
Steamed Anago (Japanese Sea Eel)
Fresh Sardines from Spain or Portugal
Hard to choose, but if I did a top 3 I would say:
Pacific Spiny lobster in its short season in Southern California
Most any shrimp that is raw and in the shell that I can work with
Squid (calamari)
re: bushwickgirl
"I'll have the ichthyoid and chips, please", said Socrates.
Normally this board is just a bunch of threads with people praising each other for not liking such wide groups of things that others like. It is nice to see people praising what is good and getting others to share in the seafood love.
My favorite foods as a child were shrimp, lobster and scallops. I would have to say that hasn't changed but I do have others not in an y particular order. Most seafood is best served raw though I do like other simple presentations or good shrimp or seared scallop dishes
Spot Prawns --raw bodies, grilled or fried heads
Maine Small Red raw shimp
maine lobster
sea urchin in all forms from all over the world though I do love San Diego
Wild salmon
salmon roe----the best
lox---real lox--not this nova stuff
sardines-raw, grilled, fried
smelts-fried or grilled whole with the head
actually all small fish you can eat from head to tail
tuna belly
oysters-prefer west coast but like all of them
little necks, steamers,
razor clams
geoduck aka mirugai
all manner of eels
mackeral--the whole family
yellowtail----the whole family
patagonian tooth fish
sablefish---love the smoked kind you get at a Jewish appetizing place
all fish collars as served in some Japanese restaurants--nooks and crannies of fish
aji---love the whole skeleton fried
blue crab, soft or hard shelled would be my favourite crab but i love them all
anchovies--cured or fresh though I guess they fall in with all small fish
Caviar---Osetra my choice
herring--pickled, cream sauce, wine sauce, anyway known to man
herring roe
shad roe
scallops---live and raw
octopus--Greek preps especially
squid--raw, grilled or fried
I am sure I am missing some but I basically love most seafood. I guess a list of what I don't like would be shorter.
re: Duppie
I saw Bourdain eat them but I have not had them personally, I would probably like them
re: Duppie
Jeez, how could I have forgotten to put percibes on my list? They belong way up near the top of the list. And I also neglected fish collars, particularly of oily fish like salmon and yellowtail. What was I thinking? Good list, MVNYC.
re: Tom Armitage
I missed more than a few there too like most of the other smoked products. I also love foods prepared with belecan or other fermented fish or crustacean pastes. Shiokara which is fermented squid guts is a favorite, I have a place nearby that does it well.
I love travelling and eating indigenous seafood products, seeing all of the weird creatures brought up from the depths.
Man this thread is making me want to eat a lot of seafood this weekend.
PEI Mussels prepared in the classic French way
Simple Fried Whiting
Seared Sea Scallops
Monkfish Scampi
Sockeye Salmon poached in saffron/herb broth
Crab Cakes w/remoulade
Grilled Catfish (not from the sea, but fish..and the only farm-raised fish I will eat)
Seafood Gumbo (roux style)
Fried Oysters/Belly Clams
Yellowfin Tuna
Kippers (great with eggs in the morning)
Smoked Whiting " " " " " " " "
Nova Lox
Pickled Herring in Wine Sauce
1) Dungeness Crab (nothing like $1.99/lb in season)
2) California Spot Prawn
3) Mahi Mahi (aka Dorado fish)
4) Rock Cod (steamed)
5) Abalone
6) Steelhead
7) Scallops
8) Salmon (wild)
Raw sea urchin roe (uni)
Raw sea scallops
Raw Pacific oysters, small and unseasoned
Grilled cod marinated in miso
Jumbo sea scallops broiled in butter, squeeze of lemon
Steamed clams with drawn butter from Spadafora's Ocean City, NJ
Real jumbo lump crab cakes, Granny's recipe, lots of crab, not filler
Frutti di Mare from a restaurant in Venice, Italy
Crab Imperial - lots of crab
Seafood ceviche- from The Spinnaker in Cali
Lobster, steamed, drawn butter, squeeze of lemon
Whitefish salad- Ben & Irv's near Philly
Shrimp cocktail
My own recipe for Sockeye Salmon filet
Fresh caught panko breaded fried flounder
Smoked Eel roll
As a 33 year pescetarian who has lived in Chicago, Florida, New Orleans, NYC ,Hawaii and now California, I've had a lot of seafood! This is in semi order of preference;.
King Sallmon
Ahi or Yellowfin tuna
Mahi Mahi
Sea Bass
Thresher Shark (why is that not politically correct, Jhopp???}
Lobster --tails only
Lump Dungeness blue crab cakes
Shrimp Shrimp Shrimp!
I am a fish hater but that doesn't mean I don't like seafood. There's more to seafood than fish.
For me:
Crab legs
lobster claw (body meat is tough whenever I've had it)
crab cakes
pulpo, Puerto Rican style
Nothing fried, thank you very much. I'd include escargot as well although it's not really seafood, it is shell-critter, even if land-dwelling, LOL!
I love seafood. Included freshwater fish in my list as well as saltwater.
Blue crab
King crab legs
Stone crab claws
Diver scallops
Sea scallops
Gulf shrimp
Wild caught salmon
Sea bass
Freshwater bass
Brim (bluegills, perch, etc.)
Red snapper
Rainbow trout
Gulf oysters on the half shell or chargrilled
Snow crab
Dungeness crab
I generally like things that swim, and dislike things that crawl, but the only seafood I really love is grilled whole mackerel with lemon. You guys can keep the raw stuff, the expensive stuff, and the endangered stuff.
No matter what, #1 will always be dungie crab.
Not cleaned. I want that tomalley and crab butter.
Things in shells and those that eat the dead seem to be my favorite things!
Ok...without making a list of every seafood I can possibly think of (what is the use in doing that anyway?) I'll give a few examples of my favorites:
Fried - Shrimp as well as herring...herring scored and fried until you can eat 100% of it (bones and all)
Steamed - Oysters
Grilled - don't really care
Raw - Bluefin toro, yellowtail (hamachi), and fatty salmon...oysters
Preserved - Salt Cod
Oysters in half shell
Mussels cooked in tomato, cilantro, wine sauce
And pretty much any fresh seafood........YUM.
Moved to New Mexico since the post and am stuck w/ fresh Rocky Mountain Oysters!
Tomorrow for a New England style Thanksgiving: smoked salmon, oyster chowder, shrimp & scallops w/ acorn squash, fresh pumpkin pie.
ps Back in Maine June 1, and fresh seafood every day!
I'm adding the caviar back in, PK, tho I think I've only had osetra. phhht.
Bottarga (or is that italian for Uni?)
Yellowtail sashimi
Scallops - raw in sushi or cooked
Softshell crab
Spanish mackeral
Smoked salmon/lox
fried cod
Ahi tuna
Red Snapper
and yes, Filet-o-Fish (in support of Ipsedixit!)
re: Passadumkeg
You like that crap?
re: steve h.
Most whale meat is actually fake crab. >:D
re: ZenSojourner
Kujira sashimi
is a long way from surimi
One is a mammal
the other, a pollock fish
extruded and flavored to resemble crustacean.
re: ZenSojourner
Zen Wrong Sojourn
Stavanger, Norway fish market, 1980, at the open air fish market, blocks of whale meat 4 times the size of a loaf of Wonder Bread, sure as hell didn't look like no frickin' crab meat. Brown, bloody & fatty, just like a big hunk of beef.
Yea, Steve, I like it sliced and fried, just like a steak.
re: Passadumkeg
Well, PK, since you are the OP.
It's OK to open it up to the oceanic mammals.
But beware, because it would mean
it would open the scene
To the time when I chewed on seal blubber.
re: FoodFuser
And to my embarrassment, FF, I probably ate dolphin in canned tuna. No more cans for this kid.
I can't think of a seafood I don't like, so I'd probably just wear myself out trying to pick out my favorites. At the top of my list though - I am a total crack whore for clams - any of the smaller varieties, steamed, served with butter.
But mainly, I'm just baffled as to why bluefish doesn't get more love than it does. S'ok by me - it keeps the price down. But that is one damned delicious fish and almost nobody mentions it.
#1 Favorite, The most feared fish in the sea, The TOADIE!
Gulf SHrimp
Florida lobster
Kingfish,Dolphin,Wahoo,Grouper,Snapper,Cobia,Spanish Mackeral.
Grilled/fried/smoked doesnt matter all great.
Great post.
1. Oysters (half shell best but fried also rocks)
2. Sea Urchant
3. Crawfish
4. Blue crabs
5. Lobster
6. Toro
7. clams
8. eel
9. Shad roe (pickled: mung lank jut)
re: Duppie
Growing up on the shores of New York's Long Island Sound, fishing & crabbing with my parents & buying fresh seafood right off the incoming boats, there's yet to be any creature of the sea that I don't love in some form or other. In fact, I have to say that except for raw oysters (which I do love fried, grilled, baked, scalloped, etc.), there really isn't anything I've tried & haven't loved. Outside of that I can't really rate them except that I'll always put saltwater fish over freshwater. Am not a big freshwater fish fan (outside of trout caviar :)).
re: Duppie
Growing up near the Jersey shore, I care:
Catching flounder & blues, digging both hard shell and soft shell clams in Barneget Bay, catchin' blue crabs in Raritan Bay (Duck hunting there too.). And waiting for the summer for soft shell crabs.
Smoked whiting & chubs.
Finally to grow up when the Hoboken Clam Broth House was at it's peak, was an experience I shall never find again. Steamers and the wonderful clam zuppa.
In Norway I used to catch all the cod family and sea wolf (Steinbit in Norwegian)too, what tender sweet, white fillets. Caught rays too. The wings poached in white wine, very delicate.
Gonna make up for lost time this summer!
re: Passadumkeg
I love food catching memories. Maybe that is why we may love a particular food more than others with no logical reason for it.
Is it wrong to bring up the raping of the seas? Who does not have stories of fishing or clamming or whatnot that can hardly be made now with children?
My family (and my husbands) love a good fish tale. We tell the same ones over and over and over. Poor kids.
re: Duppie
if you don't care, why did you even open the thread? we care! i like seeing what other people like, may learn about something i haven't tried yet, or remember something i love too.
re: mariacarmen
My point was how many list of "soft shell crabs,uni,hairy crab,Maine lobster" do you have to read before it becomes repetitive? just saying.
re: Duppie
But why did you post? Now this thread will come up on your list FOREVER. That's the reason, I usually try to avoid this sort of topic -- though I often fail.
re: Glencora
Me too.
re: mariacarmen
Ditto. I'm always happy to read about what other posters have experienced and enjoyed, and possibly learn something new, or learn about foods I may never get to experience.
re: Duppie
I love reading what other people love. Why else would the "What's for dinner" post be on what... round 453?
Aren't you curious about what people like and why? Even if it is over and over there is some uniqueness and maybe some curiosity about fish you maybe hate, but lo 50 people here are singing its praises! Why? I love lists. Especially those that you KNOW probably elicited a fond memory.
Oysters on the Half Shell
Oysters any way you cook 'em
Gulf shrimp (same)
Fried Soft-Shell Crab
Maine Lobster
Gulf Blue Crabs: boiled, fried, devilled, stuffed.....
re: bigmackdaddy
How would you describe the difference in taste and texture between Maine uni and California uni?
re: Tom Armitage
California is mellow and firm, while Maine is not-as-firm and very "earthy", for lack of a better word. Unfortunately, I've never had either right out if the sea. Something which I hope to remedy next October when I drive up to the Bay of Fundy/Gulf of Maine.
re: bigmackdaddy
And Maine uni tastes different form the Korean uni I have eaten. Big mac, email me before you go and I can give you some contacts in Maine.
re: Passadumkeg
Thanks! Passad, I shall. Yeah, I've always wanted to try uni from the seas surrounding Japan, Korea and Russia for awhile now.
re: bigmackdaddy
Fried bones are so highly underrated. Organs? My stomach turns thinking of it. Which ones are you gnawing on with such delight?
re: Sal Vanilla
Livers, hearts, brains, tongue and eyes from all manner of fish and shell fish. I'll also take any kind of roe if it's available.
Fishing with my Dad in the back water/bay areas of South Jersey (LBI and Wildwood) caught plenty of flounder back in the day, but on the days we didn't catch flounder we'd catch stuff like skate, croakers, and sea robins, which are all actually tastier than flounder but not much meat. (we kept them not because we wouldn't eat if we didn't bring home fish, just because it was a "loss" if didn't have so much fish so as to stuff all of us)
Luckily they didn't put limits on any of the junk fish back in the 1980's so we'd pull in whatever we could, fillet the meat and eat it simply dredged in flour and pan fried with a squeeze of lemon
Based on nostalgia, I've never had better tasting fish than all those "junk" fishes which we ate anyway because it was fun to do.
Also as much for nostalgia as taste, I love smelts, Baccalà (Salt cod) Alice' (anchovies) and calamari (squid) which has been cooked till it's tender in a nice red sauce,
They were a part of our Christmas Eve dinner every year
I LOVE oysters and will eat raw malpeque, cape may salts and wianno's till I just can't eat anymore… anything bigger than those, I prefer cooked.
I rank a good clean (no sand) raw clam just under the raw oyster, not too big, thank you
I'm kind of over lobster too, but will sit and pick crabs with the best of them!
Maybe I've never had a crawdad made the right way, but they taste creeky and muddy to me, not my fave.
Not "sea" food, but other than the above fin fishes, arctic char is my all time favorite fin fish.
re: cgarner
And just think, these days Croaker, & particularly Skate, command premium prices in fish markets. As well as Monkfish & Squid - two other previously thought of as trash fish.
As far as Sea Robins, I too remember fishing & crabbing with my parents & grandparents & finding these odd creatures on our lines or in our traps. Back they went. Yet today - although not yet sold in any U.S. fish markets I've come across - they're considered a wonderful catch-your-own addition to Bouillabaise.
Go figure.
re: Breezychow
What is a croaker? I mean where do you get it, cook it, what is the taste and texture.
re: Sal Vanilla
here's a croaker
it's a small bony fish, firm flesh, but not like monk fish firm, and sweet tasting.
Looked it up, they eat shellfish, which makes sense that they're firm and sweet
re: cgarner
Croaker is quite inexpensive in my neighborhood, around $3 a lb whole. Nice flavor but many bones.
re: cgarner
And here's the sea wolf:
The first time I caught one in my gill net, I returned to the house to get a hammer to wack it before removing it from the net.
re: cgarner
Do you skin and fillet or cook whole? That sounds interesting. I am heading up to Maine for Christmas. I wonder if they have them up there.
re: Sal Vanilla
Fillet the sea wolf, fry in butter. Yum! Never saw it in Maine.
re: Breezychow
Like Spider Crabs!!!... one of the few things we never kept (and they'd always steal your bait) I don't know why, they seem to have big enough legs to eat... maybe Pop knew something we didn't????
re: cgarner
Stone crabs too.
re: Passadumkeg
Here in Florida the octopus steal the stone crab bait, and the octopus only fetch $3 /lb.
re: cgarner
Yeah - Spider Crabs were another eel or crab trap catch. No one ever thought of eating them (although I believe they do in other cultures). Ours were just released or turned into more eel &/or crab bait.
re: cgarner
Two things:
Arctic Char? I have never had it. Why is it your favorite?
What in the devil are sea robins and wiannos?
Thank you for your stories. I may have to try a smelt. I am with you on the not too big part for oysters. I do not like biting them in half and I do not want my cheeks bulging out with oyster as I chew.
re: Sal Vanilla
Sea Robins are these ugly/beautiful fish with huge swimmer fins, they've got barbs on them, they're orangey-colored and black (hence the name I guess?)
there's only about a chicken tender worth of meat behind the swimmer fin on either side of the fish, so if we had good fishing day, we'd cut them up and use that piece for bait
(we'd use squid for bait too and if it was a REALLY bad day, we'd have calamari in red sauce for dinner too LOL, it's was a running joke)
Arctic char is red flshed fish, cousin to trout and salmon, but IMHO tastes better than both, it's got a finer flake/texture than salmon and bigger flavor than trout. it's more forgiving to cook than either of those too, which may be why I like it better (tho tends to be more expensive around here than trout or salmon)
Wianno is a type of oyster, they're small and have a slight melon flavor. I eat them with nothing more than a squeeze of lemon and a sip of a martini
(martinis and oysters are just meant to be together)
re: cgarner
Oh, yes, arctic char is one fine fish.
re: cgarner
Artic char are commonly caught in Maine.
re: cgarner
You know I got to thinking that I had seen sea robins while diving. Never hooked or scooped one. We make similar calamari jokes. Too often if you catch my drift.
I am gonna try to find arctic char in Maine at Christmas. I wonder if they are caught int e winter. I will have to check.
Wianno. Hmm. I wonder if that is a cold water oyster as well. May have to look around for those as well, but I suspect if it is true, then it is more of a summer item. Unless they are farm raised... I am so excited at the prospect of trying new things!
Jeesh I just went and looked at a sea robin. I do not think I have seen them. They look hideous like a scorpion fish! My gosh I cannot believe I have not caught one. I am known for catching ugly and barely edibles.
re: Sal Vanilla
I've caught a lot of char ice fishing.
Where ya goin'? Little Boston (Southern Maine), the Mid -Coast or downeast?
re: cgarner
PD, having spent a few weeks in Iceland recently, I had an opportunity to momentarily cast aside political correctness and sample some traditional Icelandic faves, though with modern twists in the recipes. Raw, marinated Minke whale was much tastier than I'd hoped it would be. Porpoise was dense and shockingly bison-like in flavour and appearance. I won't rush for more putrid shark, but it was more palatable than expected (yes, I know that is no endorsement). I enjoyed Icelandic langoustines, as fiddly as they are. Serious highlights for me, though, were the vast array of herring treatments, delicate cod cheeks and chins, tiny rock shrimp, cod, char, trout and even haddock, which takes on a whole new dimension when smoked.
I won't list my standard faves, as I probably have nothing new to add to the extensive lists already put forth by others. I'll merely state that I'm not a fan of swordfish, mahi mahi and mako shark, or any fish that is so low in fat that it dries out almost immediately when cooked. I had a terrible experience with a gooey, slimy scorpion fish that put me off immediately. I'm also not sure about uni, though if anyone could vouch for a specific morsel/batch, I'd happily try it again at a good sushi restaurant.
re: 1sweetpea
Sushi Yasuda in NYC has delightful uni. The best I ever had.
talking food not preparation?
First Five:
Hog Snapper and then any other snapper after that)
Salmon (Pacific Sockeye)
Steamer Clams
Last Five:
Lady Fish
Chum Salmon
Sea urchin roe
Oysters on the half shell
Soft shell crab,sauteed in butter or fried
Clams - steamers or occasionally on the half shell
Scallops, seared and overcooked by current standards (yeah, that's right)
Mahi-mahi, grilled
red snapper sushi
It's hard to assign a particular order of preference but here goes:
Mullet wraparound sandwich (fried mullet, white onion, hot sauce wrapped up in a slice of white bread....really)
Gulf shrimp
Gulf oysters
Rainbow trout
Smoked cobia
Pan seared scallops wrapped in bacon with balsamic reduction
PEI mussels in white whine
Snow crab
Pan seared butter fish....mmm key lime beurre blanc....
the list goes on and on
Bermuda Wahoo
Bermuda Swordfish
Bermuda Lobster
Maine Lobster
Big Eye Tuna (next best thing to Blue fin)
Soft Shell Crabs
Day Boat Scallops
King or Red Crab
North Carolina Fresh Shrimp
Clams (little necks)
Apalachicola oysters
Ok now I am very hungry for seafood and all I have for lunch today is chicken!
re: bermudagourmetgoddess
Go eat a conch burger for me, please.
re: Passadumkeg
Conch is illegal to catch in Bermuda! :(
But thank you....Forgot to mention CONCH!


text:
AP Sports Writer
COLUMBIA, S.C. (AP) -- Elon coach Matt Matheny hopes to make his final season in the Southern Conference a memorable one.
Matheny has been part of the nearly century-old league since 1991 when he played football and basketball at Davidson. He stuck around when Wildcats basketball coach Bob McKillop hired him as an assistant and been coaching ever since, the last four leading the Phoenix.
Matheny's team was picked earlier this month to finish ahead of his old boss McKillop atop the changing, 11-team league. The College of Charleston left this season for the Colonial Athletic Association. Elon joins the Cougars there next fall. Appalachian State and Georgia Southern will head to the Sun Belt Conference next year. Two-time defending SoCon champion Davidson moves to the Atlantic 10 Conference next year.
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

subset: commoncrawl


text:
Actress Sanjjanaa showcases designer collection at the showroom
Bangalore, October 15, 2014: Raj Diamonds, a leading player in fine diamond jewellery unveils their latest dazzling collection for Diwali. The exquisite diamond jewellery is crafted with some of the finest diamonds and indigenous designs that sit well with intricate patterns. The Diwali collection features pieces that incorporate a wide range of designs, both traditional and contemporary, with perfect symmetry being achieved through the use …October 16 2014 / Read More »
a nationwide campaign to make Indian roads safer
Karisma Kapoor, Anil Kumble & Karnataka Transport Minister Shri Ramalinga Reddy support the …October 9 2014 / Read More »
More than 31,000 beneficiaries and staff of SOS participated across the countryOctober 2 2014 / Read More »
Your opportunity to dance on stage like a star!October 1 2014 / Read More »
Bangalore November 2014: Gold's Gym initiated its annual Blood Donation Drive camp in J.P.Nagar, 3rd Phase, Bangalore in association with Bangalore Knights
…Nov 7, 2014 / Read More »
India created history on Wednesday, September 24, 2014 becoming the first country to successfully …Sep 29, 2014 / Read More »
By, Dr. DR. SREELAKSHMI NIMMAGADDA, M.B.B.S., D.O., Sr. PHACO and LASIK Surgeon at Maxivision Eye Hospital
I come cross many patient who are working profession …Sep 2, 2014 / Read More »
UK's largest organic tea company excited about introducing exotic tea varieties
Tim Westwell, Managing Director launching Pukka …Aug 26, 2014 / Read More »


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MyHealth gives you secure, anytime access to your health information.
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The authors have developed a clinical pathway for the treatment of spinal cord injuries to help improve patient care. A clinical pathway for the treatment of patients with spinal cord injury was developed through a multidisciplinary approach. The control group (group 1) consisted of patients who were treated in the 2 years before the initiation of the pathway. Data from patients treated in conjunction with this pathway were collected prospectively (group 2). Thirty-six patients were treated in conjunction with the pathway compared with 22 in the control group. Group 2 had 6.8 fewer intensive care unit days, 11.5 fewer hospital days, 6 fewer ventilator days (p < 0.05), and a lower rate of complications. The use of a clinical care pathway for spinal cord injuries has resulted in improved patient care and fewer complications.
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Cold tonight
The crowded highways of Los Angeles just got a little greener, thanks to a new electric-vehicle program sponsored by the U.S. Air Force.
Earth's best-kept secret to looking young is buried under Antarctica's deep, old ice.
Wintry storms could bury Buffalo, New York, under heaps of snow until Christmas, but 2014 will still be the hottest year on Earth since 1880, climate scientists said Nov. 20.
Small volcanic eruptions account for part of the global warming slowdown since 2000, a new study suggests.
The polar bear population off Alaska and in western Canada declined by at least 25 percent in the first decade of the 21th century, according to a study published this week in the journal Ecological Applications.
A new satellite photo shows the eastern United States locked in a cold front's icy grip.
As epoch-making as Gutenberg's printing press, 3-D printing is changing the shape of the future.
The clock is ticking in terms of global climate change, and one of the ways to give humanity some time to phase out fossil fuels could be through the use of different geoengineering schemes that regulate the amount of sun that reaches the Earth.
Sep 8, 2012; 5:00 AM ET With shorter days and colder nights in the fall and winter, some people develop seasonal affective disorder. When shopping for lightbulbs to treat the 'winter blues,'consider energy-efficient bulbs.


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Trade shows are an important way for many businesses to reach their audience and generate interest in their products, but they have an equally important downside: they're a very expensive investment. Unless you can coax jaded, footsore show attendees into your display, you can't even get a conversation started. And that can mean your big investment just went up in smoke. For a graphic designer, that's a challenge and an opportunity. In the case of Anna Elyse, the brand name under which … Continue reading
By now, if you read the last post, you're starting to think that designers seems to place as much importance placed on the spaces around and between things as on the things themselves. And you're right. One of the great concert pianists of the 20th Century once remarked that what defines a great performer is not the notes he or she plays, but the spaces between them. The same is true for text, which includes everything from novels to business … Continue reading
Space: it may well be the Final Frontier, because when it comes to documents it's clear that it was never taught in high school. I think we were only ever flunked on content, and so we fixated on the text and forgot the page it was sitting on. When you write a letter, a proposal to management, a resume or a promotion piece for your business, you put a great deal of thought and time into ensuring it says exactly what … Continue reading
To hear most Internet marketers and email marketers tell it, you'd think the only things that exist are the 'Net and email. Snail mail? What's that? But here in the real world, people who actually have to build successful companies know that's not the whole story. Not by a long stretch. Marketing involves so much more than SEO and email marketing or even social media, that I have been heard to make grumpy noises when I hear people talk about them as … Continue reading
Microsoft Office is everywhere. There's hardly a company, from enterprise to small business, that doesn't use it to create letters, proposals, estimates, promotional emails, even flyers and (gasp!) ads for the Yellow Pages. The "desktop publishing revolution" was supposed to put great-looking documents within reach of Everyman and change the world, feed the poor, end war and usher in a golden age of rainbows and unicorns. Why, then, did these great-looking documents not happen? Why do we flinch, ever so … Continue reading
Some of my recent projects have run into what I call the "too many cooks" problem. Different parts of the client's branding or collateral were done by different people at different times. The result is that none of the parts — website, identity items like logo and business cards, marketing emails, brochures — look like they belong together. And the result of that is a disjointed and confusing marketing message that doesn't sell. Here's the thing: when a startup has to … Continue reading
We've all seen great ads that stuck in our minds because they had a touch (or a bagful) of humor in them. Who can forget the kid in the Darth Vader costume who "starts" his dad's Passat using The Force? Or (if you're old enough) VW's fantastic "Think Small" campaign, arguably one of the most successful print advertising campaigns of all time. Betty White as the Little Footballer Who Couldn't still makes me chuckle, and if I were into candy … Continue reading
Nike's ad agency in Turkey came out with one of the most original and playful example of correct positioning I've seen lately. You know Nike — athletics, "Just Do It" and that iconic swoosh — even if you've never owned a pair of their athletic shoes. In this video, the agency combines a strong message about the importance of working together with a cast of nationally famous athletes who drive and are each part of an assembly line. Cyclists pedal, … Continue reading
A client commented to me the other day, "I think I get some of your best work from you," right after he'd commented that my "best" work was at the back of my portfolio. I was a bit taken aback; a design professional tends not to think in those terms. It got me thinking. What he actually meant was, "I like these best." But what someone likes is subjective. Design, done well, is far less subjective than it is practical. … Continue reading
I've mentioned Ultra Essence before. They were the subject of an earlier post because they provided a great example of how a correctly designed advertising display increases sales. The company has a new skin-care product for men, "Ulltra Handy Man" or simply "Handy Man," that gives me the chance to write about a simple case of creating a logo and a brand identity, and nicely illustrates the difference. The rest of their products primarily target women, so this is a … Continue reading


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Though Doug recently moved to "stupid Marysville" with the rest of his family, he's on his own. His dad shows no appreciation for him. His brother is a junior criminal in the making. Everyone, from shopkeepers to the school principal, think that Doug is some skinny thug. At first, Doug just wants to be left alone. But with some help and acceptance from others, Doug starts to recognize some true talents, and find some much needed self-esteem.
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ALBANY N.Y. – At the New York State School Boards Association Capital Conference Sunday Common core testing was the big topic of discussion.
Parents are choosing to opt their children out of taking common core test in April.
In response Commissioner of Education Dr. John King said students are required to take the tests, and school districts should have their own guidelines of how to deal with those who refuse.
Some patent groups were a step ahead. Forms encouraging parents to choose to opt out of testing were being passed around. Parents were urged to choose the check off of opting out of assessment choice.
King said, parents should understand that there's good information that they will get from the assessments about how their child is doing, how they are progressing towards college, and career readiness. School districts also get important information from the assessment results.
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VA Secretary Eric Shinseki will get the Senate hearing he didn't want. Sen. James Webb, D-Va., says he will use a Senate Veterans Affairs Committee hearing — rescheduled now for Sept. 23 — to have Shinseki explain his decision to compensate Vietnam veterans, and many surviving spouses, for three more ailments including heart disease. Shinseki […]
VA ailment dispute getting heated
June 22, 2010
Lawmakers share blame for delay
October 20, 2009
By Tom Philpott: CNJ columnist Veterans Affairs Secretary Eric Shinseki got a bipartisan hug from the House Veterans Affairs Committee last week as lawmakers accepted his plan to fix Post-9/11 GI Bill payment delays, and blamed their own rush to enact the complex education benefit last year for some of the challenges VA now faces. […]
Timely budgets on secretary's agenda
February 10, 2009
By Tom Philpott: CNJ columnist The new secretary of Veterans Affairs, retired Army Gen. Eric K. Shinseki, got a recent tour of the paperwork battlefield on which VA claim adjudicators serve every day.


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Croatia Attracts EU Funds, Boosts Research
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text: Food, Tablescape, Valentine's Day Coming Up: Roses & Chocolate by Mary • January 17, 2014 • 18 Comments Everything is coming up Roses & Chocolate with Valentine's Day a month away. . . On that sweet note :) here is a recap of some Valentine's Day ideas and a few goodies to sink your teeth into! Click on the link below the photo to revisit and have a taste. Valentine's Greetings Read more →


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Latin American/Latino Studies
Fax: 202-885-6430
4545 42nd Street, Room 308
Stinchcomb, Dennis A
Program Manager
Latin American/Latino Studies
4400 Massachusetts Avenue NW
Washington, DC 20016-8137
Daniel Abreu de Azevedo
Winter 2013 - Spring 2014
Daniel Acevedo is a professor at the Universidade Estaual do Rio de Janeiro and a PhD candidate at the Universidade Federal do Rio de Janeiro, where he specializes in Human and Political Geography. While at CLALS, he conducted comparative research on the relationship between space and democracy in communities within the U.S., Brazil and Mexico.
John Ackerman
Fall 2012 - Summer 2013
John Ackerman is an Associate Professor at the Institute for Legal Research of the National Autonomous University of Mexico (IIJ-UNAM) and Vice President of the International Association of Administrative Law. He received his M.A. and Ph.D. in Political Sociology from the University of California, Santa Cruz and his B.A. in Philosophy from Swarthmore College. He is an expert in the topics of democratic transition, accountability, election law, state reform, public policy and citizen participation. Ackerman is Editor-in-Chief of the Mexican Law Review and a bi-weekly columnist for the newsweekly Proceso and the daily La Jornada.
Ackerman has been a Senior Consultant for the World Bank and was coordinator of the National Working Group on Transparency, Oversight and Accountability of the National Fiscal Convention in Mexico. He has also been a consultant with USAID, OECD, UNDP, Global Integrity, International Budget Project, Open Society Institute and in Mexico with the Secretary of the Public Function, the Supreme Court, the Chamber of Deputies and the Government of Mexico City. He has received funding for his research from the Fulbright Foundation, the Ford Foundation, the MacArthur Foundation, the National Science Foundation and the University of California Institute on Mexico and the United States (UC MEXUS).
Santiago Anria
Summer 2014
Santiago Anria is a Ph.D. candidate in political science at the University of North Carolina at Chapel Hill. His research specialization is in comparative politics, with a focus on social movements and political parties and a regional specialization in Latin America. As a CLALS Research Fellow, he worked on his dissertation, which explores the organization and behavior in power of movement-based political parties in Bolivia, Brazil, and Uruguay.
Email: firstname.lastname@example.com
Victor Armony
Fall 2011
Victor Armony is a Professor of Sociology and Director of the Observatory of the Americas at the University of Quebec at Montreal (UQAM). During 2011-2012, he holds a Canada-US Fulbright Visiting Research Chair at American University and at the University of Texas at Austin. He was the Editor in Chief of the Canadian Journal of Latin American and Caribbean Studies between 2004 and 2011 and he is a regular commentator on Radio Canada International's Latin American Section. He has published and lectured extensively in the field of identity, citizenship, and political discourse. His latest book is Le Québec expliqué aux immigrants (VLB Éditeur, 2007). Most recently, he contributed chapters to New Perspectives on Democracy in Latin America: Actors, Institutions and Practices (Blackwell, 2009), The New ISA Handbook of Contemporary Sociology: Conflict, Competition, Cooperation (Sage, 2009), and Identity Politics in the Public Realm: Bringing Institutions Back (University of British Columbia Press, 2011). Dr. Armony currently holds a 3-year grant from the Social Sciences and Humanities Research Council to study the Latino population in Canada.
Cristina Carvalho Pacheco
Fall 2013 - Spring 2014
Cristina Carvalho Pacheco (PhD, UNICAMP, Brazil) is an Associate Professor at the State University of Paraiba, Brazil, located in the warm and beautiful city of João Pessoa, where she teaches both undergraduate and graduate courses in international relations. Pacheco is a specialist in U.S. foreign relations, judicial politics, and international organizations. She is also a Researcher at INCT-INEU, a leading Brazilian institution dedicated to the study of the United States. She is also co-editor of Revista de Estudos Internacionais (REI), a Brazilian academic journal on international relations.
As a Fulbright Fellow at CLALS, Pacheco worked on a monograph on the U.S. Supreme Court's role in shaping foreign policy. The project focuses not only on landmark decisions on U.S. foreign policy made by the Court (Curtiss Wrigth Co., 1936; Korematsu, 1941; Youngstown Sheet and Tube, 1952; Goldwater, 1979; Rasul, 2004; Hamdi, 2006; and Boumediene, 2008, but also on less familiar cases that have also impacted U.S. foreign policy over the years. The main goal is to look at the Court as an important player in this field, while analyzing the ways in which the judicial system's influence on foreign policy are distinct from those of other branches of government.
Benjamin Francis-Fallon
2012 - 2013
Benjamin Francis-Fallon (Ph.D., Georgetown University) is a historian and teacher whose interests center on the politics of immigration and ethnicity in the United States of America. His doctoral dissertation, currently being revised for publication, explores the origins and development of the "Hispanic Vote." It examines how leaders from grassroots activists to U.S. presidents approached the task of convincing Mexican Americans, Puerto Ricans, Cubans, and other Latino populations to act as one, and shows that political organizing was crucial in defining and institutionalizing Latino identity in the United States in the decades after World War II. It demonstrates how pan-Hispanic politics altered both Democratic and Republican strategies, transformed public policy, made "Hispanic" an official category of American citizen, and helped redefine the United States as a multicultural nation.
Dr. Francis-Fallon teaches courses on U.S. immigration and ethnic history, Latino history, and U.S. political history at Georgetown University. Previously, he taught social studies and Spanish language to the charming and hopeful students of Canarsie High School in Brooklyn, New York.
Nilda Garay Montañez
Fall 2013
Nilda Garay Montañez is a Professor of Constitutional Law at the University of Alicante, Spain, where she obtained her PhD. Her dissertation analyzed the status of indigenous peoples in Peruvian constitutionalism. She has been a visiting researcher and faculty member at the University of Bologna and the University of Lima, lecturing in equal rights and gender issues; and an invited professor of comparative constitutional law in the PhD program of the Pontifica Universidad Católica del Perú. She is a co-founder and member of the Red Feminista de Derecho Constitucional of Spain, and a member of the Asociación Peruana de Derecho Constitucional. She received a BA in law from the University of Lima, Peru, and has practiced as a specialist in alien and immigration law.
Her principal themes of investigation include gender studies, anti-discrimination law, and alien law, all from a comparative constitutional perspective, mainly between the Spanish and Latin American law systems. She has published articles in Crítica Jurídica, Feminismo/s, Cathedra (Revista de la Facultad de Derecho de los estudiantes de derecho de la Universidad Mayor de San Marcos), Pensamiento Constitucional and Cuadernos Constitucionales de la Cátedra Furió Ceriol. As a fellow with CLALS, Garay Montañez conducted a comparative study of discrimination towards Latinos in Spain and in the United States, from the perspective of constitutional law.
Email: firstname.lastname@example.com
Dennis Gilbert
Fall 2010
Dennis Gilbert is a Professor of Sociology at Hamilton College, and spent the Spring semester of 2011 as a Visiting Fellow with the Center for Latin American and Latino Studies. His primary research interests are Latin American society and history and the American class system. Gilbert is the author of The American Class Structure in an Age of Growing Inequality (Sage, 2011), Mexico's Middle Class in the Neoliberal Era (University of Arizona Press, 2007), Sandinistas: the Party and the Revolution (Blackwell, 1988), and La Oligarquía Peruana: Historia de Tres familias (Horizonte, 1982). In 1990, he was research director to the successful congressional campaign of Bernard Sanders (Independent-VT) and later served as legislative assistant in Sanders' congressional office. In collaboration with the polling firm Zogby International, Gilbert and his Hamilton students have conducted a series of widely reported national surveys, most examining the views of high school students, on such topics as gun control, gay rights, abortion, Muslims in America, and patriotism. Gilbert earned his PhD in 1976 in sociology from Cornell University.
Alba Hesselroth
2013 - 2014
Alba Hesselroth holds a PhD in International Relations from the University of Southern California, a Masters in Law (LLM) from the University of Illinois at Urbana-Champaign, and a law degree from the Pontificia Universidad Catolica del Peru. Her areas of specialization are international political economy and Latin America. She is assistant professor at Lewis University, Department of Political Science where she has taught since 2007. Previously she taught at Wheaton College (Illinois) and was a visiting professor at the Pontificia Universidad Catolica del Peru. Courses taught include international relations, comparative government, introduction to international law, international political economy, and Latin American politics.
Patricia Legarreta
Patricia Legarreta is a PhD candidate at Universidad Autónoma Metropolitana, Mexico. Her dissertation, Culture, Development and International Cooperation in the Papaloapan Basin: From Inter-American Indigenismo to Global Multiculturalism, focuses on the dynamics of international cooperation between Mexican and American anthropologists and national, multilateral, public and private institutions in Cold War development programs, as well as the continuities and transformations in the neoliberal era. She has a Masters degree in Social Anthropology (Centro de Investigación y Estudios Superiores en Antropología Social, Mexico), with a specialization in public policy and the political, economic, cultural and generational transformations that infrastructure (highways, dams, electricity, etc.) carried to the Chinantec region of Oaxaca, Mexico. She has worked as a researcher on indigenous and cultural legislation for the Centro de Estudios Sociales y de Opinión Pública of the Mexican Congress, and has been a professor of rural studies, Mexican political economy, and fieldwork methodologies at Universidad Autónoma Metropolitana and Universidad Nacional Autónoma de México.Back to top
Lázaro Lima
Fall 2013 - Spring 2014
Lázaro Lima (PhD, Maryland) is the E. Claiborne Robins Distinguished Chair in the Liberal Arts at the University of Richmond where he holds a joint appointment in the Department of Latin American and Iberian Studies and the Program in American Studies. Lima is a specialist in U.S. Latino cultural and literary history, Latino politics, and gender and sexuality studies. His publications include The Latino Body: Crisis Identities in American Literary and Cultural Memory (NYU Press, 2007); Ambientes: New Queer Latino Writing, co-edited with Felice Picano (University of Wisconsin Press, 2011); and Losing Sonia Sotomayor: An American Life After Multiculturalism (forthcoming from the University of Houston/Arte Público Press). Lima's interdisciplinary work on hemispheric intellectual history has also appeared in American Literary History, Journal of Transnational American Studies, Revista Iberoamericana, The Wallace Stevens Journal, A Contracorriente, Hispanic Review, and many other journals and edited collections.
As a CLALS Research Fellow, Lima worked on a monograph on the history of Puerto Rican nationalist resistance to United States empire building projects and the emergence of neoliberal control over the island's "cultural sovereignty" after 1898. The project tells the story of how the discourses of science and colonial law created the first territory in the Americas to achieve a middle class without a revolution through the agencies of pharmaceutical and corporate "tax exemptions," and the costs associated with this social experiment in empire building and population management. Foremost among these "experiments" was the U.S. supported contraceptive pill trials of the 1950s that eventually posited reproductive "choice" as one of the foundational pillars of Anglo-American feminisms. He also worked on a related documentary film on the clandestine contraceptive pill trials undertaken in Puerto Rico in the 1950s under the supervision of Planned Parenthood founder Margaret Sanger. His website can be found at www.lazarolima.com.
Adriano José Marangoni
Winter 2013 - September 2014
Adriano Marangoni is a historian with bachelor's and master's degrees in Social History and American Culture from the Pontifícia Universidade Católica de São Paulo (PUC-SP) in Brazil. His research interests include twentieth-century Brazilian-U.S. cultural and political relations. His master's thesis focused on cinema, comic books, and literature. He is the co-author of Os Americanos, part of a series of books focused on the histories and peoples of the U.S. As part of his doctoral studies, he conducted research on the United States Information Agency at the National Archives and Record Administration in Washington, DC.
Javier Meléndez
2012 - 2013
Javier Meléndez has more than 15 years of experience in governance, and is a specialist in the areas of national security and citizen security. In 2004, he founded the Institute for Strategic Studies and Public Policies (Instituto de Estudios Estratégicos y Políticas Públicas, IEEPP), an independent Nicaraguan think-tank and advocacy organization dedicated to security reform and public sector transparency in Nicaragua and Central America. As the Executive Director of IEEPP from 2004 to 2009, he led investigations on security-sector reform measures in Nicaragua and throughout Central America, managed budget transparency programs, and trained Nicaraguan legislators on budget analysis. Before taking on the executive direction of IEEPP, Mr. Meléndez served as an advisor to the Nicaraguan Defense Ministry and helped organize the citizen consultation process for the White Book of Nicaragua's Defense and National Security. He also worked as a program officer for the National Democratic Institute for International Affairs in Washington, D.C. and as a coordinator for the Center for Strategic Studies in Nicaragua. Mr. Meléndez has published, coordinated and edited more than a dozen research works on defense, public security, international affairs, organized crime and public sector transparency. He has also advised and served as a consultant for the Arias Foundation for Peace and Human Progress in Costa Rica, the British Department for International Development, the Inter-American Development Bank, the United Nations Regional Centre for Peace, Disarmament and Development in Latin America and the Caribbean (UN-LIREC), and the Organization of American States on citizen security, governance, political party modernization and transparency issues. In 2009, Mr. Meléndez was part of the executive committee for Human Development Report, "Opening spaces to citizen security and human development for Central America." Since September 2010, he has served as a consultant for the Center for Naval Analysis, and collaborator for the research center "Insight Crime" of the American University in Washington DC.Back to top
Caroline Moser
2012 - 2013
As an urban social anthropologist and social policy specialist, Caroline Moser has more than forty years of experience relating to urban development and social policy on a range of issues, including academic and policy-focused research, teaching and training. She has undertaken primary field-based research on urban poverty, urban violence, household asset vulnerability and accumulation strategies, gender and development and the informal sector in Colombia, Ecuador, Guatemala and Jamaica. Moser has taught at the London School of Economics, the New School and University College London. Prior to coming to the University of Manchester, she worked at the World Bank, the Overseas Development Institute and the Brookings Institution. She has also served as Visiting Professor at the University of Bristol, a Research Fellow at the World Policy Institute in New York and an Advisor to the Ford Foundation's Global Urban Research Initiative. Moser currently leads research projects exploring the tipping points of urban violence and asset planning.Back to top
Antoine Perret
2012 - 2013
Antoine Perret is a PhD candidate in Law at the European University Institute (Florence, Italy), and his dissertation is on the role of the Inter-American System of Human Rights in facing the challenges posed by private military and security companies in Latin America. He has collaborated with the Geneva Center for Democratic Control of Armed Forces (DCAF) and the UN Working Group on Mercenaries, and has taught courses in international relations at the Universidad Externado de Colombia. Antoine received an LLM from the European University Institute, an MA in International Affairs from the Universidad Externado de Colombia (Bogotá, Colombia) in collaboration with Sciences Po (Paris, France) and Columbia University (New York, USA), and a BA in International Relations from the Graduate Institute of International and Development Studies (Geneva, Switzerland).
Email: email@example.com
Fernando Rojas
2012 - 2013
Fernando Rojas earned his Master's degree in Public Administration (M.P.A.) at the Kennedy School of Government, Harvard University; his LL.M. at Harvard Law School; International Tax Program Certificate at Harvard Law School; and completed Law Studies at the Law School, Rosario University in Bogota, Colombia. Prior to joining CLALS, Rojas worked for 12 years with the World Bank as a Lead Public Sector Management Specialist for the Latin America and the Caribbean (LCR) Region, working on a wide range of topics such as state reform, fiscal decentralization, public management and institutional development, both at national and subnational levels in countries like Argentina, Bolivia, Brazil, Chile, Colombia, Dominican Republic, Ecuador, El Salvador, Guatemala, Mexico, Paraguay, Peru and Uruguay.
Fernando Rojas' publications include Elementos de Finanzas Publicas en Colombia (Temis, Bogota, 1985, with O. Alviar); "Economia Publica Contemporánea: Restructuración Gradual e Imperceptible de una Disciplina" (ESAP, Bogota, 1996); "The Demand for Governance and Quality of Government", "At the Crossroads of Decentralization: Recentralization, Federalization", "Reform of Public Administration and of the State in Colombia", in Colombia: The Economic Foundations of Peace (The World Bank 2003); and "Partnering for Services in Santa Cruz, Bolivia" and "Partnering for Services for Planning and Management in Cali, Colombia", in Leadership and Innovation in Subnational Government: Case Studies from Latin America (WBI Development Studies, The World Bank 2003).
Maria Antonieta del Tedesco Lins
Spring 2012
Maria Antonieta del Tedesco Lins is a Professor at the Institute of International Relations at the University of São Paulo. She holds a Master's degree in Public Administration and Government from the Getulio Vargas Foundation, a Master's in Gestion et Adminstration Publiques from the Universiteit Antwerpen, Belgium and a Ph.D. in Business Economics from FGV-SP.
Her expertise is in monetary and financial economics, international finance and regional financial integration. Her research at CLALS focused on the implications of monetary, foreign exchange and captial account policies for regional financial integration in Argentina, Brazil and Mexico from 1990-2010. Another study compares the role played by public financial institutions in Brazil and India.Back to top
Irma Sandoval
Fall 2012 - Summer 2013
Irma Sandoval is a Professor at the Institute for Social Research at the National Autonomous University of Mexico (UNAM) and an international expert in transparency, corruption control and political economy. She currently serves as Director of the Laboratory for the Documentation and Analysis of Corruption and Transparency at UNAM and was the 2009 recipient of the prestigious Manuel Espinosa Yglesias award for her academic work in political economy. She holds an M.A. and Ph.D. in Political Science from the University of California, Santa Cruz as well as an M.A. in Latin American Studies from UNAM. She has two B.A.s, one in Economics from UNAM and the other in Sociology from the Autonomous Metropolitan University in Mexico City (UAM).
Her most recent books include: Contemporary Debates on Corruption & Transparency: Rethinking State, Market & Society (IIS-UNAM/World Bank, Mexico City/Washington, DC, 2011) and Crisis, Rentismo e Intervencionismo Neoliberal en la Banca: México, 1982-1999 (Centro de Estudios Espinosa Yglesias, Mexico City, 2011). She has published over two dozen book chapters and journal articles in peer-reviewed journals, including the Administrative Law Review, Revista Mexicana de Sociología, Revista Argumentos, Perfiles Latinoamericanos and Fondo de Cultura Económica. She has worked as a senior consultant to the World Bank, UNDP, Global Integrity, the Open Society Institute and the Budget Accountability Project. Sandoval's current research focuses on public sector accountability in the wake of decades of orthodox economic policies.
Luciano Vaz Ferreira
Spring 2013
Luciano Vaz Ferreira is a Ph.D. candidate in international strategic studies at the Federal University of Rio Grande do Sul – UFRGS in Brazil. He received a Bachelor's degree in law from the Pontifical Catholic University of Rio Grande do Sul, and a Master's degree in law from the University of the Sinos Valley.
Vaz Ferreira has taught international law and human rights at Faculdade Porto-Alegrense and Faculdade de Desenvolvimento do Rio Grande do Sul at the Laureate International Universities, two educational institutions located in Porto Alegre. He also has been a civil servant, working with public policy at the state government. He holds the position of legal advisor at the Ministry of Justice and Human Rights.
His current project is about the "role of Brazil in transnational bribery," which explores the implementation of international anti-corruption law in the Brazilian context, with a particular focus on international business. He has published several articles about international and comparative law in Brazilian journals.
His research areas of interest include globalization, governance, control of corruption, human rights and international and comparative law.
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Bobby Baker: The Expert View
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On Saturday 20th September at 7.30pm, Borderline is holding 'Music and Madness' – a concert showcasing fantastic local musicians at Continue reading
The artwork of David Feingold, diagnosed with Bipolar Disorder in 2001. "There was a time when I tried to keep Continue reading
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MAD HATTER'S TEA PARTY TO REDUCE STIGMA SURROUNDING MENTAL ILLNESS When: 2.30 – 4.30pm on Saturday 29th March /Where: Friends Continue reading
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We Like Linkin Park, and We Will Not Apologize
By Ashley Zimmerman
Better Than Ezra "Know a Lot of Fans by Name"
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By John Hood
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By Ashley Zimmerman
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By David Von Bader
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By Sayre Berman
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By Steve Brennan
By Ashley Zimmerman
If sanity in hip-hop is sexy, then J-Live might fuck around and become Denzel. The New York underground fixture's fifth indie release, Then What Happened?, is a consistent collection of songs that promote common-man sensibilities and simple humanity — traits often absent in hip-hop these days. J's strength is his conversational rhyme style. He seems to rap like he talks. On "Ole," he spits rhymes about watching a ho-hum OnDemand movie, still managing to be lyrically superior to 95 percent of the rap on radio stations today. "The Understanding" and "OohWee" offer more of the same. In fact, the project stays in this common-dude lane for too long. It's a good formula, but it has limitations. Most songs follow the same verse-hook-verse pattern. This gets old. Too bad, because Then What Happened? is a solid album that falls victim to the freshness going stale. Synopsis: It could have been two songs shorter, but given rap's current climate, the 13 tracks here are refreshing if only for a couple of weeks or so.


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Cantemus Chorus Summer Sing
Presented by Cantemus Chamber Chorus
August 24, 2010
Love to sing? Think you might like to sing with the Cantemus Chamber Chorus? Come try us out at our annual Open Summer Sing on August 24, when we'll sing through works from our new season's repertoire. Scores will be provided. If you like us, auditions for new members will be held by appointment the following two Tuesday evenings.
First Church of Wenham
Route 1A at Arbor Street
Wenham, 01984
Admission Info:
General Day and Time Info:
7:30 pm
Accessibility Information: Currently, no accessibility information is available for this event.
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I'm doing a NROL workout that includes dips (with emphasis on chest). They kill my shoulders. I've searched the forum and it seems most people suggest decline bench as an alternative. I was just thinking that maybe push ups with arms in close would be better and more of a compound exercise. What do you think?
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Strawberry Fruit Dip
I got this recipe from my husband's cousin. It's a refreshing treat during the summer months.
12 Servings
Prep: 15 min. + chilling
1 cup sliced fresh strawberries
1/4 cup sour cream
1 tablespoon sugar
1/4 teaspoon
McCormick® Pure Vanilla Extract
1/2 cup heavy whipping cream
Assorted fresh fruit
In a blender, combine the strawberries, sour cream, sugar and
vanilla. Cover and process until smooth.
In a small bowl, beat cream until stiff peaks form. Fold into
strawberry mixture. Cover and refrigerate for at least 1 hour. Serve
with fruit. Yield: 1-1/2 cups.
Nutritional Facts:
1 serving (2 tablespoons) equals 53 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 6 mg sodium, 2 g carbohydrate, trace fiber, trace protein.
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