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Articles in International
Many cultures around the world honor departed ancestors with holidays each year. Some feature altars. Some burn incense. But feasting is the common thread that runs through many of the celebrations.
The dead are part of that — with food offerings left in their honor.
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In Mexico's two-day Day of the Dead celebration — el Día de los Muertos — Nov. 1 celebrates the lives of departed infants and children. Nov. 2 honors those who died as adults. On both days, families provide the favorite food and drink of the departed.
In China, families set out plates of food during for their ancestors at the Hungry Ghost Festival. An empty place at the dinner table is sometimes left for an ancestor to join in the feast.
The Hungry Ghost Festival, which is thousands of years old, is traditionally celebrated on the 15th day of the seventh lunar month. Chinese families place ancestral artifacts on a table, burn incense and display photographs of the dead.
Remembering the dead with food, flowers and festive décor
Mexico's tradition also features colorful altars to honor ancestors.
MexicanSugarSkull.com offers this detail on the offerings — ofrendas — that families set out on their Day of the Dead altars:
"They are decorated with candles, buckets of flowers (wild marigolds called cempasuchil and bright red cock's combs), mounds of fruit, peanuts, plates of turkey mole, stacks of tortillas and big Day-of-the-Dead breads called pan de muerto. The altar needs to have lots of food, bottles of soda, hot cocoa and water for the weary spirits. Toys and candies are left for the angelitos, and on Nov. 2, cigarettes and shots of mezcal are offered to the adult spirits. Little folk art skeletons and sugar skulls, purchased at open-air markets, provide the final touches.
Mexico's Day of the Dead is believed to trace its origins to pre-Hispanic Aztec rituals. After the arrival of Spanish conquistadors, the celebrations were moved to coincide with the Christian holidays of All Saints' Day (Nov. 1) and All Souls' Day (Nov. 2).
Not just a Mexican holiday anymore
Today, Day of the Dead has grown in popularity far behind the borders of Mexico and Latin America. The traditional observance from central and southern Mexico can now be seen in Día de los Muertos imagery and art around the world.
You can purchase just about anything you need for your own Day of the Dead celebration. From sugar skull molds to authentic Mexican Día de los Muertos folk art pieces, which are sometimes used as an altar decoration by celebrants. The happy skeletons are shown doing many different things, from cooking to selling wares at the market. There are even skeleton mariachi bands. Families will purchase the colorful skeletons that depict activities their departed family member enjoyed in life.
Making sugar skull decorations is very simple, using only three ingredients and a mold. The fun part is decorating them. I recruited my 7-year-old daughter and her friend to decorate the skulls. The kit came months ago, and my daughter had been bugging me since the day it arrived to make them. Not only was it a fun activity, it gave me a chance to talk about honoring our ancestors and remembering them in a fun — not sad — way.
I encourage families to make the skulls together, even decorating the skulls to resemble the deceased in their families and extended families.
Día de los Muertos Sugar Skulls
Prep time: 10 minutes
Drying time: 8 hours
Yield: 5 medium skulls
For the sugar skulls:
3 cups granulated sugar
3 teaspoons meringue powder
3 teaspoons water
For the royal icing:
1 pound powdered sugar
⅓ cup water
¼ cup meringue powder
Gel paste food coloring, assorted colors
For the sugar skulls:
1. In a medium bowl, mix the sugar and meringue powder.
2. Sprinkle the water over the sugar mixture.
3. Using clean hands, knead the mixture until all the sugar is moistened and it feels like wet sand. Make sure there are no lumps.
4. Pack the mix firmly into the sugar skull mold.
5. Carefully invert the mold onto a baking sheet or piece of cardboard.
6. Gently tap the mold to release the sugar skull from the mold.
7. Let the skulls dry for at least 8 hours to overnight.
8. Decorate the skulls with royal icing.
For the royal icing:
1. In a stand mixer, beat the icing until it makes stiff peaks.
2. Divide the icing and use paste food coloring to make assorted colors.
3. Using a piping bag, decorate the skulls as desired.
Main photo: Mexican sugar skulls for Day of the Dead celebrations. Credit: Cheryl D. Lee
While in Forlimpopoli, a small Italian town near the Adriatic Sea, I happened upon a cookbook that stirred up all the memories of my past: My mamma, my nonna and a very young me laboriously turning a heavy hand crank to make homemade pasta, while the women double-checked the recipe in a cookbook, which was religiously kept on a small shelf. I could never remember its title — it was too long and too difficult — but I vividly remember the author's first name: Pellegrino.
Pellegrino Artusi
The acknowledged father of modern Italian cookery, Pellegrino Artusi was born in 1820 in Forlimpopoli to a wealthy merchant. He lived in his native town until 1851, when the city was attacked by the infamous highwayman il Passatore and his band, who held upper-class families hostage. The Artusi family moved to Florence after that. Pellegrino, a businessman, became a wealthy man and, at age 45, was able to concentrate full time on his passion: the home cuisine. He loved to search, ponder recipes and have someone else cook his experiments.
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After much research, he narrowed his findings to 790 favorite recipes. He collected these in a manual called "La Scienza in Cucina e l'Arte di Mangiar Bene" ("Science in the Kitchen and the Art of Eating Well"). Recipes span from broth to liqueurs, passing through soups, hors d'oeuvres, entrees (called "primi" in Italy, these are the first dishes such as pasta, risotto and soup), main dishes ("secondi," which are usually meat or fish dishes) and cakes. Artusi anticipated trends that would become popular during the 20th century, among them the introduction of pasta as the typical first course on the Italian menu. The book was ahead of its time. No publisher was interested.
The cookbook
Finally, in 1891, the author took a chance and published it at his own expense. Success was as unthinkable as it was overwhelming. During the next 20 years, the author worked on 15 editions and "the Artusi" became one of Italy's best-read books. Most Italian families had it — and still have it. It has been translated into English, French, German, Dutch, Spanish, Portuguese and Russian.
Today, Artusi's book is regarded as an important tool of identity and cultural unification, both gastronomic and linguistic. The book is recognized by critics as a real literary work that contributed to the unification of Italy (remember, Italy was not yet unified at that time, and different languages were spoken throughout the country).
The great Number 7
The recipes are numbered and probably the masterpiece is the Number 7, the famous cappelletti al'uso di Romagna (Romagna-style cappelletti pasta) The name cappello (hat) comes from its shape. The pasta is filled with capon breast, Parmesan, nutmeg, ricotta and raveggiolo (a mild creamy cheese), carefully shaped to six centimeters in diameter and boiled just a few minutes in a rich capon broth with celery, carrots and beef bones.
pasta vendor
Equally famous is the Number 71, tagliatelle all'uso di Romagna, served with a delicious tomato sauce, and the Number 334, polpette di trippa (tripe balls), which are soft and juicy. Finally, there is the savor, a peasant dessert once prepared in farmhouses and served during the winter. It is made with sapa, a longtime boiled sciroppo di mosto (grape syrup), then mixed with autumn fruits and nuts. This is perfect to "savor" with either sweets, roasts, fresh or aged cheeses and is often served on a piadina (flatbread).
All these treasures are included in an extraordinary cookbook that offers a collection of home recipes, considerations and short stories, making Artusi's manual a masterpiece of wit and wisdom.
Who was the real chef ?
If Signor Pellegrino Artusi did not cook, who did the job?
Her name was Marietta Sabbatini, a devoted, irreplaceable assistant (and maybe more) who fanatically worked side by side with Artusi, who described her as "both a good cook, and a decent, honest person."
No fame, no glory for poor Marietta until Forlimpopoli launched the Associazione delle Mariette, which has the invaluable task of teaching traditional Romagnolo cookery. The association has a yearly national competition, "The Marietta Award," which is reserved for non-professional cooks and gives the winner a 1,000 Euro prize.
City throws a feast
Every year the city pays tribute to its most illustrious citizen, hosting the Festa Artusiana, a tempting feast where, from 7 p.m. to midnight, the historical city center changes into a "town to be tasted." The big castle dominates the borgo, where courts, alleys, streets and squares have names of recipes from Artusi's book.
All the best restaurants and the street vendors in the area are invited to participate and include in their menus several of Artusi's specialties. For nine evenings, Forlimpopoli becomes the capital city of "Eating Well," thanks to the partnership with Casa Artusi, the first Italian gastronomic center devoted entirely to traditional home cookery. Casa Artusi boasts a library, a museum and a school that teaches practical courses, both for food lovers and professionals wanting to learn how to improve their skills. In the Casa's restaurant, Chef Andrea Banfi serves many of Artusi's dishes, fresh, homemade pasta and recipes from the tradition of Emilia-Romagna.
I am sure Pellegrino would love the way his town is treating him, including having erected a tall statue right at the city entrance, prelude to a tasty visit to a very friendly town.
Main photo: A photo of Pellegrino Artusi sits next to savor, a peasant dessert that's featured in his cookbook. Credit: Cesare Zucca
We all know the cliché that opposites attract and, in what could be called a fruitful marriage of opposites, two vastly different ingredients from opposite sides of the world are perfectly paired in Jamaica's national dish, ackee and salt fish.
Ackee and salt fish is not just the national dish — it's the favorite breakfast of every Jamaican across the globe. What makes this dish original and surprising is how well two distinct ingredients combine to create a dish that's complex and simple, subtle and bold and, ultimately, delicious. The delicate nutty taste and soft texture of the fruit ackee tempers the sharp, saltiness and firm dry texture of salt fish.
With the addition of our standard "Jamaican seasonings" — Scotch bonnet pepper, garlic, thyme, green peppers, onions and scallion, and served with a side of avocado, fried ripe plantain, steamed calalloo and "Johnny Cakes" or fried dumplings – this extraordinary dish is a feast for the palate and a breakfast you won't soon forget.
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Although the pairing of ackee and salt fish makes for a beautiful union, some unions are not meant to be monogamous. As well as ackee and salt fish work together, we also love to cook them separately, pairing them with unexpected ingredients and flavors. For instance, ackee loves bacon, gets along very well with curry, has great synergy with Parmesan and has a seamless connection with coconut. Salt fish, while less gregarious, complements yam, parties well with lime and forms a perfect bond with cilantro and flour dumplings of any kind.
From West Africa to Jamaica on a slave ship
Ackee, for the uninitiated, is a savory fruit with a thick red skin that forms a sealed pod when unripe. Once ripened, the skin opens to reveal a beautiful petal-like shape containing three or four yellow pegs topped with a single black seed. Native to West Africa, the fruit originally came to Jamaica on a slave ship — it is believed that many slaves would carry the ackee seed as a talisman for good luck.
Unfortunately, ackee has a bit of a bad rap as the bad boy of Caribbean cuisine because it can potentially be poisonous if incorrectly prepared. For many years, like another famous Jamaican export, its importation to the United States was banned. Be assured, however, that it is perfectly safe to eat, although Jamaica seems to be one of the few countries in the world that dared to try to figure out how to do so — leaving us as the only island in the Caribbean where it's part of the daily diet.
To render ackee safe for consumption, the skin must be open before picking. The pegs, once removed from the pod, are then prepared by removing the seed and a red 'thread' embedded in the flesh of the peg. (This is the poisonous part.) The fruit is then boiled in salted water.
Outside of Jamaica, ackee is readily available in cans and can be found at online groceries and mainstream supermarkets throughout the United States, Canada and the United Kingdom. Freshly cooked ackee is creamy and buttery with a mild nutty taste that's neutral enough to absorb the flavor of whatever it's cooked with. When raw it has a waxy texture but canned ackee, which is already cooked, has a more mushy consistency. In any of its forms, ackee is a great ingredient to have fun with in the kitchen as it can be prepared in many interesting and unexpected ways. For instance — ackee tacos?
Salt cod preparation takes time
Salt cod, known as salt fish in the islands, is cod that has been preserved by drying after salting. It is a staple in the cuisine of almost all Caribbean islands and can be prepared in a variety of ways. Salt cod was a part of the Triangular Trade that developed between Europe, Africa and the Americas, tying its history to that of sugar, slavery and rum in the islands.
High-quality North American cod was always sold in Europe. But traders also sold a lower-end product of poorly cured salt fish called "West India cure" to plantation owners in the Caribbean. The West Indian planters had no desire to dedicate any land to the production of food for their slaves and instead relied on imported salt cod as a cheap form of nourishment.
In exchange, European traders received sugar, molasses, rum, cotton, tobacco and salt, which they took back to North America and Europe. Trade in salt cod from Nova Scotia was so high that, in 1832, the Bank of Nova Scotia opened in Halifax to facilitate the thriving trans-Atlantic trade. By 1889 the Bank of Nova Scotia had become the first bank to expand outside of the United States or United Kingdom when it opened a branch in Kingston, Jamaica, to support the lucrative trading of rum, sugar and fish.
To prepare salt fish it must be soaked in fresh water for at least an hour; it is then boiled till the flesh of the fish flakes easily. If still too salty, it is boiled some more, drained, scraped of its skin, flaked with your hands and, only then, does the laborious task of picking out the bones begin. Although deboned and de-skinned cod is certainly available in many markets, in the Caribbean we still like to do it the old way — because it's so much more fun.
In honor of this beloved Jamaican breakfast dish, we share two breakfast/brunch recipes, that celebrate each ingredient on its own. We encourage you to expand your breakfast horizons and give these a try — any time day or night.
Credit: © 2014 by Ellen Silverman from "Caribbean Potluck," permission by Kyle Books
In this dish we combine a traditional quiche custard with pure Jamaican love by adding our national fruit (and popular breakfast item) ackee and crispy bacon. Throw in tons of flavor with the Scotch bonnet, scallion, tomato, garlic, thyme and Parmesan cheese, and you have a winning brunch. If you don't have coconut milk on hand, use 1½ cups heavy cream instead of the cows and coconut milk mixture.
- ½ pound (2 sticks) chilled butter, cut into pieces
- 1 pound all-purpose flour, plus more for rolling pinch of sea salt
- Up to ¼ cup ice water
- 1 cup whole milk
- ½ cup canned coconut milk
- 3 large eggs
- 1 tablespoon Dijon mustard
- Dash of freshly grated nutmeg
- Sea salt
- 2 tablespoons olive oil
- 2 tablespoons chopped yellow onion
- ½ Habanero pepper (Scotch bonnet), seeded and minced
- 2 cloves garlic, minced
- 1 (8-ounce) package bacon, finely chopped
- 2 tablespoons sliced scallion
- 1 bunch fresh thyme, chopped
- ¼ cup finely chopped tomato
- 2 tablespoons finely chopped bell pepper
- 1 (18-ounce) can ackee
- Sea salt and freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- Preheat the oven to 350 F.
- To make the quiche crust, combine the butter, flour and salt in a bowl with your hands until crumbly. Add just enough ice water to form a dough and knead until it comes together. Form into a ball, then, on a floured surface, roll the dough into a round about 14 inches in diameter. Transfer to an 8-inch quiche pan and press the dough gently into the bottom and sides. Weigh down the dough with raw rice on a piece of waxed paper and prebake for 20 minutes. Set on wire rack to cool until ready to fill.
- Meanwhile, to make the custard, in a medium bowl combine the milk, coconut milk, eggs, mustard and nutmeg and whisk together thoroughly. Season with salt and pepper. Set aside until ready to bake.
- To make the filling, heat the oil in a frying pan over medium heat. Toss in the onion, Scotch bonnet and garlic and cook for about 5 minutes, until softened. Add the bacon and sauté for about 5 minutes. Spoon off the excess fat and stir in the scallion, thyme, tomato and bell pepper; cook another 5 minutes or until the vegetables are tender. Add the ackee,season with salt and pepper, and mix in the Parmesan. Let cool.
- To assemble the quiche, place the ackee and bacon filling in the pastry shell and smooth the top. Pour the custard over the filling, distributing it evenly with a fork. Return the quiches to the oven and bake for 45 minutes or until the custard has set. Cool slightly before serving.
Trini-Style Salt Fish and 'Bake'
Prep Time: 1 hour, 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 25 minutes
Yield: 6 to 8 servings
All our islands cook salt fish (salt cod) in one way another for breakfast, lunch and even dinner. As our childhood years were spent in Trinidad we favor this Trini version known as "buljol." Salt fish is often served alongside some kind of fried dumpling, some fluffy and large others smaller and more dense. In Jamaica we serve salt fish with Johnny Cakes, small round fried dumplings. Other countries such as Trinidad and Guyana call them bake. Here we pair this traditional Trini saltfish with our version of a bake — a hybrid recipe inspired by the bakes served in Trinidad, Guyana and Belize. If you have any left over, these little breads can be great topped with cheddar cheese and Guava jam or even just butter and jam.
For Trini-style salt fish (Buljol):
2 cups salt fish, boiled, picked and cleaned
½ cup chopped tomato
¼ cup chopped onion
1 Habanero pepper (Scotch bonnet), minced without seeds
Olive oil
1/4 cup cilantro
Salt and black pepper
For our version of bake:
2 cups flour
1½ teaspoons baking powder
1 teaspoon salt
1½ teaspoons butter, cut into pieces
¼ cup water
¼ cup milk + 1 tablespoon + 1 teaspoon
2 cups vegetable oil
1. Combine salt fish with tomato, onion and the Habanero pepper (Scotch bonnet) in a small bowl. Heat olive oil in a small pan. When very hot, pour it over the salt fish mixture. Add cilantro and season with salt and black pepper as required. Allow to rest at room temperature for about one hour.
2. Sieve together flour, baking powder and salt in a medium bowl. Rub butter into flour until combined. Gradually add water and milk and mix well with hands until a dough or mass is formed. Knead for about five minutes until smooth.
3. Roll the dough into pieces the size of golf balls (should get about eight pieces of dough), and allow them to rest for about half an hour. Roll it out with a rolling pin or bottle to a 4-inch disk and slice a line in the middle so that it will cook more quickly. Fry in oil, turning over once. When it floats, it is ready.
4. Drain and serve with salt fish. These are also great paired with cheddar cheese and guava jam, or even just butter and jam.
Main photo: The ackee fruit's nutty taste combines with sharp salt cod to create Jamaica's national dish. Credit: © 2014 by Ellen Silverman from "Caribbean Potluck," courtesy Kyle Books
We first discovered the food of Myanmar as armchair cooks intrigued by a cuisine, described by Mi Mi Khaing in "Cook and Entertain the Burmese Way" as "the best of Chinese and Indian cooking, but with a distinctive flair all its own." After repeated trips to Myanmar, however, we would explain Burmese food differently: Indian lacking spice, Thai without fiery chili, similar to Chinese only via its stir fries, or perhaps a shared Yunnan influence with skewered and grilled pub fare. In other words, it's unlike any other and deliciously unique.
For 20 years we traveled throughout Myanmar, later hosting food tours there, and eventually made a home in Asia. And we've never looked back.
» Click here for a chance to win a free copy.
"The Burma Cookbook:
Recipes from the Land of a Million Pagodas"
By Robert Carmack and Morrison Polkinghorne
River Books London, 392 pages, 2014
We've tasted and tested almost every Burmese dish imaginable, supping with regional and capital cooks and learning in the most humble kitchens and 5-star sculleries alike.
Myanmar's cuisine is a perfect fit for Americans. Granted, chili aficionados here will claim that hot flavors are passionately loved by all, but the general American palate seems drawn to the comforting, non-assertive tastes of Burmese dishes. There, the chili is long and mild, closer to a paprika, akin to the capsicums used in neighboring Yunnan province. Curcumin-rich Alleppey turmeric is a principal spice, while masala is the exception rather than the rule. And simple ground star anise acts as the "curry" seasoning for pork. Even salads — with the notable exception of Burmese Lemon Salad and renowned Pickled Tea Leaf La Phet — are infinitely less forceful than in neighboring Thailand. Vegetables and salads are commonly bound and melded with either besan (chickpea) flour or ground peanuts — depending on the regional crop.
The flavor of Burmese recipes are easy to recreate by merely — and gently — slow-frying onion, garlic and ginger in oil, then using the resulting emollient as a ubiquitous flavoring essence — both in curries and salads. Better yet, ingredients are easy to find in the United States, more so if there's an Indian grocery in your neighborhood.
From armchair to actual traveler, our quest for authentic Burmese cookery continues. We find it as exciting as exploring the country's awe-inspiring sites — from ancient Bagan to imperial Mandalay, to the temples and caves and floating islands of Inle Lake. The image of awakening to the golden rock, Kyeik Hti Yoe, sitting above the clouds will always linger in our minds, as will the vision of the volcanic plug, Mount Popa, with its golden temples crowning the top like a fairyland. But we equally savor memories of the simple peppery stocks of the country's Rakhine seafood stew.
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Why Myanmar? Why Burmese?
Although Burma is the name commonly used by Anglo-Westerners, Myanmar is the term used by locals. "Burma" and "Burman" reflects the Bamar ethnic majority, not its other cultural groups. However, our recently released The Burma Cookbook celebrates all this nation's diversity — historic and ethnic. We chose the title not as a political statement, but because our cookbook includes dishes of colonial Burma, as well as contemporary Myanmar. So you'll find a recipe for Lobster Thermidor served at The Strand hotel for more than a century, but also a biryani rice that reflects the country's Indian heritage, along with a "bachelor" chicken curry that can be traced back to larrikin lads absconding with a farmyard chicken and herbs grasped from a neighbor's garden.
Main photo: Myanmar's salads are infinitely less forceful than in neighboring Thailand. Credit: © Morrison Polkinghorne
Florence's favorite street food is the panino and, with so much to do in Tuscany's capital city, it's the perfect meal while sightseeing. There are many good sandwich shops throughout the city with crunchy bread and local ingredients. Francine Segan, Italian food expert and author of two books on Italian cuisine, shares three of her Florence favorites.
All'Antico Vinaio
Via de' Neri, 65R
Near the Uffici and Ponte Vecchio
Tourist spots typically don't interest me. But I happily join the queue at All'Antico Vinaio — Florence's famed panino spot — every time I visit town. The hype is well-deserved. Daniele Mazzanti and his son, Tomasso, take great pride in making astonishing sandwich ingredients: spicy eggplant, artichoke cream, porcini puree, ricotta with truffles and luscious spreadable pecorino cheese. They have many tantalizing cheeses and a staggering assortment of top quality salami. As Florentines, they favor Tuscan ingredients but also seek out the best from other regions too, serving Umbrian black truffle spreads and salumi from Norcia, that region's renowned center for all-things pork.
All'Antico Vinaio maintains a mind-bogglingly high level of quality despite a well-established tourist following from around the world. The place has been written about in hundreds of publications.
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The bread alone is worth the visit. Its schiacciata is another thing that distinguishes All'Antico Vinaio from all the other panini shops. Marvelously chewy, with that special aroma that only comes from "madre lieveto," or mother leavening, the bread is left to rise five hours. It's made exclusively for All'Antico Vinaio by a nearby family-owned bakery that par-bakes the bread in a wood-burning oven with the final baking done on site so that it comes piping hot every 30 to 45 minutes throughout the day. It's so fragrant, you're almost tempted to skip the sandwich fixings.
When I asked Tommaso how many loaves they use in a day, he looked surprised by the question, saying, "We're never had time to count them!"
With so many ingredients, the panini combos are endless. There are suggested sandwiches such as Mondiale, a fan favorite made with creamy scamorza cheese infused with truffles, truffle spread, prosciutto Toscano, arugula, tomatoes and a drizzle of oil. If you can go only once during your stay in Florence, be sure to try the award-winning Favolosa, with artichoke puree, pecorino cheese, spicy homemade eggplant, and sbriciolona, a Tuscan fennel-studded salami.
The friendly, patient staff is willing to make sandwiches with whatever fillings you'd like, but I highly recommend you just say, "fai te" or "surprise me," which lets the panino maker create a fantasy sandwich for you.
There's always a line, so go early. All'Antico Vinaio opens at 10 a.m., and you'll beat the crowd and get more of their time and attention. I'd even recommend this place for breakfast AND lunch. The staff is so jovial that it creates a really fun environment, making this a great spot to meet other travelers.
Be sure to order a glass of serve-yourself wine, a bargain at just 2 euros. The generous panini cost 5 euros and can easily feed two. All'Antico Vinaio also offers snack rolls filled with porchetta or other meats for 1.5 euros that are called "fermino," or little stoppers, because they stop hunger..
Piazza Lorenzo Shiberti 44/r
Near the Sant'Ambrogio food market
A favorite with locals, this tiny shop is named after a type of crunchy Florentine roll, semelino. The standout feature here are the interesting, unusual sandwich ingredients like octopus, codfish, duck, rabbit, deer, wild boar or slow-simmered donkey. The creative panino combinations are exquisitely balanced and a true gourmet delight: pecorino cheese with pears and walnut puree, salami with fig and balsamic vinegar, and anchovies with slices of oranges and puntarelle, Tuscan greens. My favorite the day I visited was "gnudi," small ricotta and spinach dumplings simmered in duck ragù.
The owner, Marco Paparozzi, and his nephew always wear shirts and ties, even on the hottest days, and serve delicious local wines. But don't hesitate to ask for a glass of free water, which the owner whimsically calls "the mayor's water." An average panino costs 4 euros.
Open only from 11:30 a.m. to 3:30 p.m., the menu changes frequently, so be sure to visit often! You could be 10 feet away and not spot this tiny locale, so be sure to ask a local where it is.
Trippa Pollini
At the corner of Via de'Macci & Borgo la Croce
Panini filled with tripe, or more specifically "lampredotto" — the cow's fourth stomach — can be found on virtually every street in Florence.
The lampredotto is slow-simmered in celery, carrots and onions, then sliced onto a roll that is dipped into the tripe-cooking pot. Traditionally, the only seasonings are salt and pepper, but nowadays most street carts offer "salsa verde," a green sauce of minced celery, parsley, garlic and oil, and even hot chili seasonings.
Over the course of two days, I tried six carts. My favorite was Trippa Pollini, run by Sergio Pollini and his son, Pier Paolo Pollini.
Main photo: At All'Antico Vinaio, you can get grated zucchini on your panino. Credit: Francine Segan
The idea that foods have aphrodisiac properties is quite old and found in all cultures, but this notion has waned with the rise of modern science.
Arab Muslim culture has had its aphrodisiacal foods, a phenomenon surprising to many people who think of Islam as a prudish religion that bans alcohol and frowns upon the sexual explicit.
However, a millennium ago, the elite in Europe began to change their attitudes toward eating, stimulated by the place of food in Muslim theology as represented in depictions of the Garden of Delights. The sensual pleasures of eating as portrayed in the Garden intrigued Europeans who began to associate luxurious dining with the food of the Arabs. Muslim sensuousness must have appeared attractive as a counterpoint to the ascetic life demanded of Christians. Already by the 12th century the Arabs had a rich poetry concerning wine and sexually explicit literature.
In the Arabic tradition there are "the two good things," the translation of the Arabic al-atyabān. I always found it interesting that there isn't a single mention of this idea in Arabic gastronomical thinking in any book on Arab cuisine or, for that matter, in any Mediterranean cookbook. But I alluded to these good things in my book "A Mediterranean Feast." The two good things are food and sex.
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Food and sex are two of the three "fleshly delights" of this world in a saying attributed to the seventh-century Arab poet Ta'abbata Sharrān. "I have never enjoyed anything as much as these three things: eating flesh, riding on flesh, and rubbing flesh against flesh." The Arabic literary interactions of food and sex are manifold. Some stories find the women berating their husbands for eating and drinking too much but neglecting them in bed.
A good appetite for food and for love was seen as perfectly compatible. There's the story of Aishah bint Talha, a granddaughter of the Prophet Muhammad's father-in-law, who says to her husband the morning after the wedding night, "I have never seen anyone like you; you have eaten as much as seven men, prayed as much as seven men, and [had sex] as much as seven men."
Food and sex inspire writers
Many of these stories, such as the bawdy tale of "The Porter and the Three Ladies of Baghdad" in "The Thousand and One Nights," have a narrative formula that can almost be described as eating, drinking and having sex.
The stories get randier as in the "Slaughterhouse-cleaner and the Noble Lady," also in "The Thousand and One Nights." The lady wants revenge on her unfaithful husband and gets it by having an affair with the filthiest man she can find, the guy who cleans the latrines. He says, after their coitus, that he'd like to kiss the lady's left hand (used for wiping) rather than her right hand (used for eating). This mixture of kitchen humor with scatological humor reflects the fact that the lady first looked for her husband in the outhouse but had found him instead in flagrante delicto in the kitchen, rogering a cook.
But the battle between love and food in Arabic poetry doesn't always end in a truce. A Hispano-Arab poet, Ibn Mascūd, renounces love for food:
"If you ask me with whom I am in love and why my eyes
Pour forth tears,
I say: a sikbāj*, dishes of jamalī
Bruised white flour is sweeter to me than the saliva of the beloved who is embraced."
Western aphrodisiacs
The West has its own aphrodisiacal food traditions, although the dishes might be different.
Lovers turn to chiles, because of their active ingredient capsaicin; bananas, because of their phallus shape; asparagus (same reason); oysters, for their zinc content and their tactile resemblances; vanilla, because it's a stimulant for the nerves; salmon and walnuts, because of their omega-3 content, which keeps sex-hormone production humming; red wine, because it relaxes and reduces inhibitions; pomegranates, because they increase genital sensitivity; and chocolate.
There, now you should have a good idea of and guide to what you'll prepare your sweetheart on Valentine's Day.
* Sikbāj dishes, a kind of stew made with vinegar, were of Persian origin and very popular in the 10th century; jamalī is a kind of stew with innards.
Every now and then a new cookbook comes along that stands above the rest. Oretta Zanini De Vita and Maureen Fant's "Sauces & Shapes: Pasta the Italian Way" is such a book. There's nothing really new about it, and this is its strength. In an age of obsession for novelty, here comes a cookbook without gimmicks, a handbook for amateurs and adepts alike, a holy writ of Italian pasta cookery that I wish could, once and for all, put to rest the deplorable mistreatment of Italian pasta recipes at the hands of American cooks.
"Pasta the Italian Way: Sauces & Shapes"
By Oretta Zanini De Vita and Maureen B. Fant
W. W. Norton & Company, 2013, 400 pages
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Brought to you by the authors of the "Encyclopedia of Pasta" and "Popes, Peasants, and Lore from Rome and Lazio," this valuable work contains a vast body of culinary knowledge that can only be gained from an intimate attachment to the Italian way of life.
No meddling editor's hand has constrained the writers to Americanize ingredients, simplify techniques or modernize recipes to suit the foreigner. The legendary editor of this title, Maria Guarnaschelli, has shaped other important cookbooks, famously, Rose Levy Berenbaum's "The Cake Bible" and Diane Kennedy's "The Art of Mexican Cooking," and this one is the jewel in her crown.
The best cookbook writers can paint you pictures with their words and draw you into their world of food in a way television celebrities cannot. Cuisine is, after all, not only about recipes, but also about culture, people and where they live, what they eat, and why.
One author is a native Italian with roots in Bologna (coined "the belly of Italy") who learned pasta-making as a child at the elbows of the sisters in a convent school. The other is an American scholar of classical archaeology who was transplanted to Rome more three decades ago. They take you, forks in hand, through the marvels of a corner of Italy's cookery that is at once timeless and timely.
A guide to pasta technique
Besides its erudition and charm, this book is a manual for proper cooking technique and the whys and wherefores of matching of pasta shapes to sauces. If the recipes are true to Italian tradition, they are not stale. Most, such as spaghetti with clam sauce, are classics. Some are strictly orthodox, like Bolognese meat sauce, which stipulates no tomatoes and no garlic. The authors tell us that the Bolognese, who are fixated on preserving their glorious cuisine's authenticity, have gone so far as to register the genuine recipe with a notary.
Others, including chestnut and wild fennel soup, have rarely been tasted outside the Italian kitchen. A few will show you tricks you probably never knew before, like a way of cooking eggplant that reduces oil absorption, learned from the revered, still living, Italian chef, Gualtiero Marchesi.
What makes this holy text fresh is writer-translator Fant's lively voice and careful research. About the emblematic Sicilian pasta alla norma, she tells us that it was not named for the opera, as every other source will tell you, but after the word for "marvel" in Catanese dialect.
Further, Fant writes, when the original dish was invented by Marietta Martoglio, it was topped with "a snowfall of grated ricotta salata." With a mere phrase, we are there, gingerly walking across a bridge of nimble words into that early 1900s kitchen, inhaling the aromas of the steaming spaghetti lapped in glittering fried dark-purple eggplant slices and veiled in flakes of cheese.
There are countless other bites of history. We learn that the Pythagoreans, who subscribed to reincarnation, eschewed the primordial staple of Mediterranean peoples, fava beans, because they were thought to nestle human souls.
I have read this captivating book from cover to cover, digesting every phrase, savoring every recipe, relishing all the fine points, ancient wisdom and new visions that make it utterly seductive.
I've written five titles about Italian pasta cooking of my own, and for me reading it has been like puttering in the kitchen with two old friends who can all but finish each other's sentences, yet have so much that is new to tell one another. With its sensitive and rich photography, it makes for a book that is both useful and beautiful, and bound to be treasured, even by the reader with a groaning shelf of other Italian classics.
Amatriciana Guanciale, Tomato and Pecorino Romano
From "Pasta the Italian Way: Sauces & Shapes" by Oretta Zanini De Vita and Maureen B. Fant
The reader ought to go to the recipe in the book for the savory and local history of this popular topping for pasta from Lazio's northeastern province; it is "one of the dishes self-appointed purists (read fanatics) will fight over to the death, or at least death by boredom," the authors write. Rarely do recipes for its preparation tell you, as the locals would and which the authors do, that one of the secrets to its success is to toss the piping hot pasta after draining, first with the grated pecorino, then with the sauce; this method gives the sauce a voluptuous consistency.
This sauce is used on flour-and-water shapes. This includes spaghetti or bucatini, of course, but also rigatoni, casarecce or some of the handmade flour-and-water shapes, such as strozzapretti/pici.
For the condimento (sauce):
2½ ounces (70 grams) guanciale [salt-cured pork cheek], cut into thin strips
2 to 3 tablespoons extra virgin olive oil
1 small onion (any kind), chopped (optional but recommended)
1 pound (450 grams) red, ripe sauce tomatoes, broken into pieces, or canned Italian peeled tomatoes, drained
1 small piece dried chile
For the pasta:
1 pound (450 grams) pasta (see suggestions above)
7 rounded tablespoons (70 grams) grated pecorino
1. Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Take a piece to assess how salty it is.
2. When the meat just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent.
3. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
4. Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
This much can be done earlier in the day, but the sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
5. Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8 liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
6. Warm a serving bowl in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
7. Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.
Top composite photo:
Co-author and translator, Maureen B. Fant and the book's editor, Maria Guarnaschelli at the book's launch in New York City. Credit: Julia della Croce.
"Sauces & Shapes: Pasta the Italian Way," by Oretta Zanini De Vita and Maureen B. Fant. Credit: Courtesy of W.W. Norton & Co., Inc.
It's rare these days to pick up a cookbook and peek into an entirely different world. A new language; new colors and shapes; sensations with which we aren't familiar; and, of course, new tastes. "D.O.M.: Rediscovering Brazilian Ingredients" (Phaidon, September 2013) by acclaimed Chef Alex Atala of São Paulo, Brazil, is an exception, an exciting — and, if I may, an exotic — exception.
Atala, chef/owner of D.O.M. in São Paulo, Brazil, has consistently been rated as one of the world's best chefs in recent years. He grew up in Brazil, then moved to Europe, where he worked in construction and as a DJ. The next chapter of his story seems almost predictable these days — like so many chefs, he "fell" into cooking. He became deeply interested in the modern experimentation emerging from Spain's elite restaurants, but also built a skill base in classic French technique. And then, at last, he returned home.
D.O.M.: Rediscovering Brazilian Ingredients
By Alex Atala
Phaidon Press, 2013, 292 pages
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Since beginning his life as a chef back in Brazil, Atala has been tirelessly interested in excavating indigenous Brazilian ingredients and bringing them into view in the world of fine dining. Though he has published a number of gorgeous volumes in Brazil, this is his first book in English and released by a non-Brazilian publisher. In addition to acting as an entry point to the emerging scene of contemporary Brazilian cuisine, the book acts as a political statement, a flag staked in the ground of place and identity that asserts Brazilian cuisine as a distinct entity. The title, "D.O.M. Rediscovering Brazilian Ingredients," is a pointed one — these ingredients have been used for thousands of years by indigenous peoples, but have long been ignored in the realm of haute cuisine. The book is historical tribute, but devoid of nostalgia; Atala's cooking is decidedly modern.
Before I go any further, let it be known: "D.O.M." is not destined to become the workhorse of the adventurous home cook. Indeed, it may not even be a book intended for chefs. Like so many of Phaidon's books, it is a thing to read and see. Many of the recipes give incomplete instructions for how to prepare recipes or their various components. And, truth be told, having observed Atala in his kitchen on a cookbook research trip last summer, I wouldn't want to attempt what he and his staff do in my Brooklyn kitchen. For one, I'm not that skilled a cook. Second, and more important, the ingredients that make Atala's cooking so exceptional simply aren't available here in the U.S., even in my home city of New York.
Europe, West Africa influences in Brazilian cuisine
Brazilian food today is an amalgam of influences. Portugal and West Africa have played major roles since colonial contact and are still seen prominently. The fluffy white breads and taste for custardy sweets have lasted from the Portuguese, and stews and many ingredients from West Africa — okra, yams and collards, to name a few — have deeply embedded themselves into the Brazilian culinary identity. Spain's influence is seen both in the spices that traveled along the old Moorish trade routes and the intermingling of Brazil's own foods with those of other Central and South American countries formerly under the crown's control. In the 20th century, Italian, Japanese, Arabic and German influences have come to play prominent roles as well. But indigenous ingredients still reign. Brazil's diversity of fruits — coconut, papaya, jackfruit, guava and a whole host of drippy sweet tropical fruits — have always been abundant. Hearts of palm are a Brazilian specialty — often served fresh, rarely canned. There are fish — both freshwater specimens from the Amazon region and oceanic varieties from Brazil's vast stretch of coastline — wild game and tree nuts, too. Perhaps most important is manioc (otherwise known as yuca or cassava), a starchy tuber indigenous to the Amazon basin that serves as the basis for all manner of dishes, acting as a thickener in stews, ground into flour for baking, meal for pone and toasted into a sandy condiment called farofa.
A cook's manual it may not be. But "D.O.M. Rediscovering Brazilian Ingredients" is many things, among them an artist's statement, and a business card; a beautiful volume, filled with full-page photos from across Brazil — urban and rural, arid and lushly forested — and a love letter to Atala's native land. It serves an encyclopedia of sorts, introducing American readers to the ingredients for which Atala has become famous — foods indigenous to Brazil known barely, if at all, outside of Brazil.
It is, too, a testament to a cultural moment. With tourism booming, the 2014 World Cup and 2016 Olympics fast approaching, and its national economy steadily on the rise, Brazil is, at last, emerging on the world stage on its own terms. Since the first colonial ship docked in Brazil's ports in the 1500s, cultural sophistication has been code for European. Especially when it comes to food. Until very recently, fine dining in Brazil meant French and Portuguese fare would be on the menu. But Atala's restaurant — along with those belonging to a handful of other trailblazing Brazilian chefs — is helping to change that. D.O.M., the restaurant, and "D.O.M.," the book, are meant to help introduce some of the foods unique to Brazil to a wider audience. It is also a book of sensual enticements. I, for one, even after years of traveling to and eating in Brazil, still swoon at the sound of words like coxinha, jambu, tucupi and jabuticaba – all foods that I first encountered in Brazil and which now, to me, taste as distinctly of the place as they sound — rolling off the tongue.
As far as I know, cooking that represents Brazil's singular gifts has yet to appear in restaurants in New York, or elsewhere outside of Brazil for that matter. We live in an age of seemingly endless culinary curiosity, ready global appetites, and demand for food attached to place. Why Brazil hasn't yet had its Andy Ricker, its Sean Brock or its Madhur Jaffrey is a mystery to me, but perhaps Brazil's moment has finally arrived. Until Brazilian food can come to us, Atala's new book is just the armchair passport we need to dream, to imagine, to learn and — almost — to taste.
Top photo: D.O.M. Chef Alex Atala with fellow Brazilian chef Teresa Corção of O Navegador in Rio de Janeiro. Credit: Sara Franklin


text:
Product Code: 64465
10 Piece Set. SDS Plus Drill Bits. Highly durable top grade carbide tip and break resistant body. Fast dust removal due to innovative spiral flute. Drilling depth 100mm.View more information
Product contents:
10 piece set: 7 x 100 x 160mm.
£10.89 (inc. 20% VAT)
|Model No
|Bosch SDS-plus B8 Bulk Pack 7x100x160 PK10
|Pack Size
|Product Diameter
|7 mm
|Product Length
|160 mm
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subset: commoncrawl


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Definitions for other world
This page provides all possible meanings and translations of the word other world
Random House Webster's College Dictionary
oth′er world′(n.)
the world after death; the next world.
Origin of other world:
The concept of an "otherworld" in historical Indo-European religion is reconstructed in comparative mythology. The term is a calque of orbis alius or "Celtic Otherworld", so named by Lucan in his description of the druidic doctrine of metempsychosis. Comparable religious, mythological or metaphysical concepts, such as a realm of supernatural beings and a realm of the dead, are of course found in cultures throughout the world. Spirits were thought to travel between worlds, or layers of existence, usually along an axis such as a giant tree, a tent pole, a river, a rope or mountains.
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Rita Lucido is a new type of a leader for Senate District 17. A leader who believes that Texas can be even better, that we can provide a better education for our children, and that we can build better roads and a better future.
Pol. adv. paid for by the Rita Lucido for Texas State Senate Campaign, Treasurer Susan Kennedy


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Electric circuit analogies are derived for three types of loudspeaker systems: direct radiator in an infinite baffle, direct radiator in a reflex enclosure, and horn loudspeaker. The data are in good agreement with data taken from experimental acoustica units.
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How to Cut a Bell Pepper
Learn how to cut a bell pepper with this step by step tutorial from Howcast.
This Week's Top Videos Natural Fall Wreath for Your Front Door Getting A New Baby To Sleep Through The Night Sleep Secret Found in the Nursery Getting Baby #3 To Sleep 3 Tips for Your Fall Front Door Display On a Diet? 3 Healthier Breakfast Foods 3 Healthy Low-Cal Lunch Ideas How to Freeze Hearty Slow Cooker Chili Soup


text: The traditional Kichler Lighting 9054AGZ Melbern 1 Light Outdoor Wall Mount Aged Bronze is a 13" wide and 18" high wall sconce. The 9054AGZ Melbern Aged BronzeWall Sconce is UL-certified for installing outdoors, making it ideal for placement along entryways, pathways, walkways and garden fences. Kichler Lighting has expertise of over 75 years in superior light fixture styling with award-winning craftsmanship, matchless quality and supreme service, transforming its light fixtures into splendidly beautiful art-works. The 9054AGZ Melbern Aged BronzeWall Sconce is characterized by an Aged Bronze finish framework to match the outdoor ambience. The frame of the light fixture is classical with a weathered look both on the back-plate and the lamp shade housing. The 9054AGZ Melbern Aged BronzeWall Sconce consists of a circular back-plate, a cottage-shaped housing for the light umber etched glass lamp shade, and metal rims across the glass panels. Illumination is by means of a medium based A19 incandescent bulb of 100 watts. To reduce power consumption, the incandescent bulb in the 9054AGZ Melbern Aged BronzeWall Sconce can be replaced by a CFL of 23-30 watts or a series of the light fixtures can be connected to a dimmer. The glow from the 9054AGZ Melbern Aged BronzeWall Sconce is subtle and diffused to provide a welcome glow to visitors and guests.


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The Press Newspaper
The Press Newspaper
OREGON - Unknown suspects entered an apartment in the 1100 block of S. Wheeling St. on Nov. 20 and stole two TV's and a laptop while the victim was hospitalized.
• Unknown suspect hacked into a Meijer account and made two unauthorized purchases in the 2400 block of Pickle Rd. on Nov. 24.
• Victim believes someone used same frequency as her key to enter her vehicle and take title, in the 100 block of Ponderosa Dr. on Nov. 23.
• A girl's Huffy mountain bike was found at Fassett School, 3025 Starr Ave., on Nov. 25.
• Victim kicked suspects out of an apartment for smoking pot and making noise, then saw $100 missing, in the 1100 block of S. Wheeling St., on Nov. 24.
• Someone entered a pole barn in the 3200 block of Pickle Rd. on Nov. 21 and took various hand tools.
• Someone entered an apartment through an unlocked door in the 600 block of Hermitage Ct. on Nov. 27 and took a TV and laptop computer.
• Someone took an X-Box controller and charging unit from a house in the 100 block of N. Fargo St. on Oct. 25.
• Someone broke a window to gain entry in the 1800 block of Woodville Rd., and took a flat screen TV on Oct. 25.
• Someone took money from a cash drawer at First Federal Bank, 3426 Navarre Ave., on Sept. 1; later made restitution.
• Someone stole golf clubs from an unsecured vehicle in the 3200 block of Yorktown Dr. on Nov. 26.
• Two unknown suspects entered Walmart, 3721 Navarre Ave., on two dates and stole 13 cell phones and three packages of razors, on Nov. 23.
• Unknown suspects removed five catalytic converters from five vehicles in City Wide Auto, 2251 Woodville Rd., on Nov. 26.
• Someone entered an unlocked home in the 300 block of Eastwood Ave., and broke windows and put holes in the walls, on Nov. 17.
• A hospital in California is trying to collect a debt that the victim, from the 600 block of Holly Dr., does not owe, on March 4.
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The signs of the festive season are already appearing in Atlantic City. For instance, Boardwalk Hall recently added "Winter Sweet" to its rotation of 3-D light and sound shows, and the many various casinos have trimmed out their properties with seasonal swag.
Southern Rock stalwarts Lynyrd Skynyrd, having endured the tragic plane crash in 1977 that claimed the life of lead singer Ronnie Van Zant as well as several other band and crew members, has reached the point in its career when the accolades come pouring in.
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WHO IS HE: Before he became a household name in the 1990s, Jerry Seinfeld was a hard-working stand-up comedian from Long Island whose down to earth, observational humor was instantly relatable. Seinfeld made his first appearance on "The Tonight Show with Johnny Carson" in 1981 and his career took off. He became a frequent guest on the show along with the other talk shows such as "Late Night with David Letterman" and "The Merv Griffin Show." Seinfeld created the hilarious hit television show that bore his name along with fellow comic Larry David in 1989. Initial ratings for the show were not good, but by its fourth season, "Seinfeld" was the most popular and successful show on television. It received numerous Emmy awards and left the air while still on top in 1998. The show still airs heavily in syndication.
WHO IS HE: This Queens-New York native scored his first hit back in 1951 with "Because of You" and followed it up with another, "Cold, Cold Heart." In 1953 Tony Bennett reached the top of the charts with "Rags to Riches" and then again with "Stranger in Paradise" from the Broadway musical "Kismet." By the late 1950s, Bennett's string of chart-toppers seemed to be coming to an end due to big competition from rock n' roll music. However in 1962 he released "I Left my Heart in San Francisco" which remained on the charts for nine months and became Bennett's signature song. In the early 1990s Bennett had resurrected his career once again and introduced his music to a whole new audience. His 1994 "MTV Unplugged" album went platinum and won a Grammy for Album of the Year.
WHO IS HE: Comedian Bill Engvall is best known as a member of the Blue Collar Comedy group along with Jeff Foxworthy, Larry the Cable Guy and Ron White. Engvall's initial success came in the late 1980s when he starred in the hit television sitcom "Designing Women." He also went on to star in the short-lived comedy "Delta" in 1992. After several years of relative inactivity, Engvall's career was revived when he turned his famous line "Here's your sign" into a hit song for country star Travis Tritt. Engvall went on to star in the "Blue Collar Comedy Tour" film, its sequels and television show. In 2007 he starred in his own TBS sitcom "The Bill Engvall Show." He has released several successful comedy albums including "Here's Your Sign," "Dorkfish," "Cheap Drunk: An Autobiography," "Now That's Awesome" and "Here's Your Christmas Album."
WHO IS HE: The career path of Rick Springfield is an interesting one. The Australian-born singer got his start in the late 1960s, achieving a moderate degree of success as both a solo artist and as a member of the band Zoot. In the late 1970s, Springfield's career had stalled and he decided to pursue a career in acting. He wound up as a popular heartthrob for his portrayal of Dr. Noah Drake on the soap opera General Hospital in 1981. This popularity helped to garner excitement and boost sales of his upcoming album "Working Class Dog." The album featured the smash hit single "Jessie's Girl" and "I've Done Everything for You." Later Springfield hits include "Don't Talk to Strangers," "Affair of the Heart" and "Love Somebody."
WHO ARE THEY: With their lush harmonies, choreographed dance moves and instantly catchy hit songs, The Temptations became one of the most successful acts of the 1960s. With hits such as "My Girl," "The Way You Do the Things You Do," "Get Ready" and "Ain't Too Proud to Beg," The Temptations helped to define what became known as the Motown sound. In the late 1960s, after the departure of singer David Ruffin, the group began incorporating elements of funk and psychedelic soul into their sound with tracks such as "Papa Was a Rolling Stone," "Cloud 9" and "Just My Imagination." Out of what became known as its "classic five" lineup, only Otis Williams is still alive. With Williams at the helm, the group has released four albums in the past decade.
WHO ARE THEY: Manheim Steamroller was founded by Chip Davis in 1974 and since that time has gone on to sell more than 28 million albums. The group became known for its "Fresh Aire" albums which mix classical music with rock. In 1984 they released "Manheim Steamroller Christmas," which set the band on a whole new successful path. In addition to several more Christmas albums, Manheim Steamroller also released "Halloween" and "Manheim Steamroller Meets the Mouse," a collection of Disney songs.
WHO ARE THEY: El Gran Combo is a salsa orchestra from Puerto Rico that formed in 1962 and is considered by many to be the most successful group in the salsa genre. Led by founder Rafael Ithier, over the years they have featured greats such as Andy Montanez and have backed up performers such as Celia Cruz, Hector Lavoe and La India. El Gran Combo's hits include "No Hago Mas Na," "Acangana," "El Menu," "Ojos Chinos," "Telefono" and "No Hay Cama Pa Tanta Gente."
WHO ARE THEY: Although he had always dreamed of forming a big band, Brian Setzer initially attained success as the frontman of The Stray Cats, a 1980s rockabilly band that scored hits with "Stray Cat Strut," "Rumble in Brighton" and "Rock this Town." After the band felt apart, Setzer was able to revive his career by putting together a 17-piece band known as the Brian Setzer Orchestra. Several albums were to follow.
WHO IS SHE: Theresa Caputo is a psychic medium who is best known for her TLC television show "Long Island Medium." The show highlights Caputo's interesting daily situations where she suddenly starts receiving messages from the beyond while in the midst of doing ordinary tasks. Caputo is a certified medium with the Forever Family Foundation and has been practicing for more than a decade.
WHO ARE THEY: With his sentimental ballads, tasteful arrangements and serene vocals, Bobby Vinton became the quintessential crooner of his generation in the early 1960s. His most successful year was 1963 when he hit the top of the charts with "Blue Velvet" and "There! I've said it Again," as well as a No. 3 hit with "Blue on Blue." Vinton scored another hit in 1964 with "Mr. Lonely." The balladeer maintained his popularity throughout the decade and even managed to score a comeback hit in 1974 with "Melody of Love."
WHO IS HE: Mike Marino is a stand-up comedian and actor known as "New Jersey's Bad Boy." The Jersey City native has appeared in more than 200 television commercials as well as on television shows including "As the World Turns," "One Life to Live," "Becker," "Frasier" and "Party of Five." He has also starred on the big screen in films such as "Crooks," "Lucky Quarter" and "Pizza with Bullets."
Due to a polyp recently discovered on the throat of '80s pop icon Boy George, the group Culture Club has just announced that they are cancelling their tours in both the United States and United Kingdom.
Allen Edwards is creating a "Home for the Holidays" at Resorts Casino Hotel. The vocalist and entertainer is in the midst of an extended engagement that runs through Dec. 10 at the Screening Room.
WHO ARE THEY: Holiday Extravaganza is a group of two female singers and 10 dancers in holiday-themed costumes who perform all the favorites of the yuletide season. Music, dance and merriment all play a part in this show that is suitable for all ages. Holiday Extravaganza has been a favorite at Tropicana Casino and Resort for many years.
Rock band Linkin Park has announced that they are bringing "The Hunting Party Tour" to Atlantic City's Boardwalk Hall Friday, January 23. Tickets go on sale 10 a.m. Friday, November 7. Special guests for the tour include the bands Rise Against and Of Mice & Men.
WHO IS HE: Allen Edwards began singing in public at age 6 at church, and by the time he was in college at Purdue University was performing regularly in clubs and restaurants throughout northwest Indiana. After graduating, Edwards maintained dual careers as a singer and policemen, eventually moving to Houston, where he scored local hits with the songs "Walk Out Backward" and "Houston Just Ain't Big Enough." The success of the song "Could We Please Stay in Love for a While" led to an engagement in Branson, Mo., where Edwards wound up being a hit. He was able to open at the Roy Clark Celebrity Theater and a year later was opening his own breakfast show at a local hotel.
1 The petite-sized Iron Room has a wine list that's anything but. A recent winner of Wine Spectator's "Best of Award of Excellence" for their wine list, A.C.'s Iron Room's vintages derive from eight countries including Italy, New Zealand, Germany, Spain, France and the U.S.
A lot of places say they have something for everyone, but only a few can actually deliver on this promise. That being said, meet W.L. Goodfellows and Co. — a place that truly does have something for all.
Dutch DJ and music producer Laidback Luke performed at The Pool After Dark at Harrah's Resort. And Mike Paris and Richard On, members of the rock band O.A.R., stopped by Boogie Nights after their sold-out performance at the Tropicana Casino and Resort.
Many artists bemoan the current changes within the music industry, but Chuck Ragan is firmly leaping from the ways of the old to the brave new world. Though he's still writing, recording and performing, the northern California-based musician has also embarked upon some musical projects which would have been virtually nonexistent when he first began performing with the punk band Hot Water Music back in the early 1990s.
It seems like every local bar nowadays is desperately trying to keep up with the "craft beer" trend, and while it's nice to see some variety in the taps, it also seems that most of these places don't have a clue when it comes to actual beer knowledge. In truth, beer is a complex topic with as many nuances as fine wine. Your average TGI Friday's bartender with his collection of unfunny pins forced upon his shirt would be in way over his head. That is why true South Jersey beer geeks head to Goodnight Irene's when it's time for a pint.
1 It's a flashback to the Prohibition era. The guys from Perfectly Innocent Amusement Co. want to create a "cocktail culture." They, along with The Iron Room, are the only ones in A.C. that focus on craft cocktails outside of a casino. The vibe they are going for at this speakeasy-style bar harkens back to the A.C. of the 1920s. And thanks to "Boardwalk Empire," places such as this are back en vogue. The name derives from that speakeasy feel, where everything seemed "perfectly innocent" just inside the door, but things got wild behind the walls. Their highly skilled mixologists were carefully selected as the owners consider them ambassadors to the city. They are all very service oriented and aim to please. They also enjoy introducing new items to customers. For instance, if a customer orders a cosmopolitan, they won't automatically poo-poo it. Instead, they'll ask the customer what it is about a cosmo that they like: Is it the vodka? The cranberry juice? Whatever it is, they'll create a concoction for the customer that they never had before, but certainly will order again.
In a world where concepts such as "vintage" and "distressed" are reason to pay top dollar for everything from jeans to furniture, one thing remains clear: Nothing beats the refined comfort that comes with age. That "broken-in" feeling only brought about by time itself is so desirable that folks are willing to shell out big bucks, even for faux versions. But even the most crafty of Disney Imagineers could not recreate the palpable sense of history one feels upon entering The Smithville Inn.
Walk into Harrah's Resort and prepare to be dazzled by its stunning new lobby bar, which is certainly above and beyond your typical resort lobby bar.
1 Street kid does good. Steve Martorano was raised on the streets of South Philly in a family with mob connections. He was able to avoid that lifestyle when he started DJing at area clubs, as well as diving into the kitchen, where he learned to perfect his famous gravy — don't dare call it "sauce" — and meatballs which many, including Tony Bennett, Tom Cruise, Joe Montana, Shaquille O' Neal and Al Pacino — not to mention Gourmet Magazine — consider the best in the world. Martorano claims his food is what's famous, not him. And he absolutely refuses to sacrifice quality or change the integrity of his food. So if you have a special request, fugheddaboudit.
When done right, a comfy local bar with great food and reasonably priced drinks is nearly impossible to beat, regardless of how many gimmicks a place may throw at you. Simplicity is divine — and that is precisely what makes Doyle's Pour House in Barnegat Township such a home run.
1 You'll find unique concoctions. Guy Fieri and his people must have had a lot of fun coming up with their list of 10 signature cocktails. You'll find tasty and amusing drinks such as "Not Your 8th Grade Punch," which is a twist on an island-style rum runner with Captain Morgan and Kraken rums and peach tea for $11, or $7 more gets you the "go big" version, as they like to say. Then there's the "Cadillac Margarita" with El Jimador tequila, Cointreau and Grand Marnier ($12). Or try the "Oriental Expression" that's comprised of Hendrick's gin, yuzu syrup and sparkling sake ($14).
With 40 years of history behind it, Egg Harbor Township's Library III is the type of place that oozes welcoming charm. Eschewing trendiness in favor of friendliness, this South Jersey institution attracts everyone from locals to those willing to drive far and wide for a top-notch steak and beer. Both can be found right here.
With the arrival of Thanksgiving, so begins the official 2014 holiday event season. And South Jersey offers a little something for all to help warm cold winter nights with various opportunities to connect with family and friends, all while enjoying the sights and sounds of the season.
The 16th annual Johnnie's Benefit Run to help those with children's leukemia and Down syndrome will occur 11:30 a.m. Sunday, Nov. 30, at Fred and Ethel's Lantern Light Tavern in Smithville. This annual 5K run and 1-mile walk was named in honor of Johnnie Bieniakowski, who was born with Down syndrome and contracted lymphocytic leukemia at age 4. This run provides both financial and moral support to children suffering from traumatic illnesses. Portions of the run's proceeds also go to the Friends of the Trisomy 21 Center, Children's Hospital of Philadelphia and the ARC of Atlantic County.
The Albany Devils will battle the Lehigh Valley Phantoms in a two-game American Hockey League series at Boardwalk Hall. The first game takes place 7 p.m. Friday, Nov. 27, and the final match-up is 3 p.m. Dec. 14.
Americans have generally always fancied the turkey, from the pilgrims to Ben Franklin, who hoped to make the native American bird the national icon instead of the bald eagle.
The Iron Room, one of the best restaurants and bars in town — and certainly one of the most interesting — is celebrating its one-year anniversary with a new bar menu, revised happy hour and a very cool burger and wine offering.
If you love Carmine's Italian food inside The Quarter at the Tropicana Casino and Resort, you will probably be equally affectionate for its latest cookbook: "Carmine's Celebrates Classic Italian Recipes for Everyday Feasts" (St. Martin's Press).
Dining Capsules
Tuckers Tavern is a Long Beach Island institution, a place where locals have gathered for about 30 years to share fresh seafood, drink beers and wish that summer never ends. In fact, if you count its previous incarnations, the space Tuckers occupies has been a restaurant and gathering place for more than 50 years.
The best sushi in Atlantic City is back! Armiyanto "Harry" Setiyaki wowed sushi lovers for years with his creative yet traditional sushi skills at Oshi Sushi & Sake and then Scarduzio's Steak, Sushi & Lounge at the former Showboat Casino-Hotel.
Marie Nicole's Grill always raises the bar for fine, yet casual, dining in Wildwood Crest. And now that the tourists are gone, there is no better time to check out the intimate, classy space, particularly since it recently rolled out a very creative fall menu.
Gaspare Campisi grew up in the restaurant business, either helping in his father's Brooklyn pizza shop or working in his uncle's restaurant. So when the opportunity came about for him to move to South Jersey to open a place of his own, he took the chance.
When sales at her Mays Landing frozen yogurt shop Chillaxin started to wane, former casino cocktail waitress Rosita Nguyen decided to completely revamp her business plan and open an eatery that was closer to her heart. So Nguyen, of Vietnamese descent, opened Pho Life Vietnamese Noodle House in the same exact space in June.
Cuba Libre, Atlantic City's only destination for Cuban cuisine, celebrates 10 years inside The Quarter at the Tropicana Casino and Resort with a new menu and specials that you won't want to miss.
If you're looking for a gorgeous place to enjoy breakfast in Atlantic City, consider The Pool at Harrah's Resort, which just began serving breakfast in its tropical paradise under a dome 8 to 11 a.m. Saturdays and Sundays.
Bob and Sharon Essl have big plans to celebrate their 43 years together in the restaurant business. And why not? There are not many restaurants that can lay claim to lasting that long and in the very same spot on the Black Horse Pike.
Make your picks each week and be eligible to win great prizes!
Share your best cookie recipe! The 12 best recipes will be featured in The Press on Sunday, December 14.
Win 2 tickets to see Tom Arnold at Harrah's and Seth Myers at Caesar's.
The 20th Annual Bailey Award recognizes a for-profit business that has gone above and beyond in our community this year.
Enter to win to see Tiesto perform at Borgata!
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Average rainfall in Asmara, Eritrea
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Wednesday, October 6
Board of Zoning Appeals. 1 p.m. – 5 p.m. Public Meeting Room, 10001 Iron Bridge Road.
Chester Choices Book Discussion Group. 10:30 a.m. Chester Library. Details: 748-6314.
Early Literacy Story Time: Down on the Farm. 11 a.m. – 11:45 a.m. Chester Library; 10:30-11:15 a.m. Enon Library. Registration recommended. Details/registration: library.chesterfield.gov, 748-6314 (Chester) or 530-3403 (Enon).
Wide brimmed hats, shorts and lots of fluids helped ChesterFest goers get through the day on Saturday. Sun-washed patrons of the ninth annual event, which was presented by the Chester Community Association (CCA), braved temperatures in the 90s while perusing artisan booths, lunching on Greek, Mexican and southern treats and listening to American music.
Though rain fell steadily in Chesterfield County Monday, emergency water restrictions were set to go into effect Tuesday, Sept. 28, due to the record low water levels in Lake Chesdin.
The Chesterfield County Police Department is recruiting individuals for the Auxiliary Police Officer Unit, according to information from Chesterfield County. The unit is staffed by highly trained volunteers who are sworn officers that exercise full police powers, a press release says.
Members of the Board of Supervisors and Planning Commission sought assurances from planners last week that work on the county's various area plans would not be lost when the new comprehensive plan is adopted.
Though the Planning Commission did not recommend the action, the Board of Supervisors voted 4-1 last week to offer a 12-month holiday on some zoning and site plan fees.
The Planning Commission will wait another month to decide whether a property on East Hundred Road is the right place for a 158-foot communications tower.
The South Chesterfield Ruritan Club, which is celebrating its 50th anniversary this year, was recently honored by the Chesterfield County Board of Supervisors, according to information from the club.


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|Attractions, Zoos, Museums, and Tours
|Sedgwick County Zoo
The 247-acre Sedgwick County Zoo opened in 1971 and has been ranked among the best zoos in the world. Home to more than 2,500 animals of nearly 500 different species, the zoo is a favorite outdoor family attraction in Kansas.
|Save $1 on adult admission.
|Attractions, Zoos, Museums, and Tours
|Pawtucket Red Sox
The Pawtucket Red Sox (or Paw Sox) are the minor league baseball Triple-A affiliates of the Boston Red Sox and belong to the International League. They play their home games at McCoy Stadium in Pawtucket, Rhode Island.
|Save $2 when you purchase Paw Sox Flex Tickets in advance.
|Cultural Events
|Providence Performing Arts Center (PPAC)
The Providence Performing Arts Center is Providence, Rhode Island's performance showplace featuring Broadway theater, local and regional stage performances.
|Save 10% on select tickets and performances. Call and mention AAA for discount.
|Attractions, Zoos, Museums, and Tours
|The Children's Museum
Explore the United Technologies Wildlife Sanctuary, home to over 70 species of live native and exotic animals, the Gengras Planetarium, and the Roaring Brook Nature Center in Canton. The Children's Museum Preschool is one of the oldest in the country.
|Save $1 on each regular admission.
|Attractions, Zoos, Museums, and Tours
|Clay Center's Avampato Discovery Museum
The Clay Center's Avampato Discovery Museum has two floors of interactive science exhibits, a world-class art museum and state-of-the-art ElectricSky domed theater showing giant screen films and planetarium shows. For more info, visit theclaycenter.org.
|Save $1 on gallery admission tickets.
|Cultural Events
|West Virginia Symphony Orchestra
The West Virginia Symphony Orchestra began on September 19, 1939, when 55 musicians gathered for their first rehearsal as the Charleston Civic Orchestra. Under the direction of William R. Wiant, their first concert was given on November 14, 1939.
|Save 10% on tickets.
|Attractions, Zoos, Museums, and Tours
|Wichita Art Museum
Established in 1915 the Wichita Art Museum is the largest art museum in Kansas with nearly 7,000 works of art in its permanent collection. Its mission is to collect, preserve and promote American art and engage the public in America's artistic heritage.
|Save $1 on adult admission.
|Cultural Events
|Churchill Memorial
AAA Members will receive a $1 off the regular-price tickets.
|Save $1 on regular price tickets.
|Attractions, Zoos, Museums, and Tours
|Piney Grove at Southall's Plantation
Piney Grove at Southall's Plantation is a museum of early VA folk architecture. Historic buildings tell the history of the James River Plantation country. The grounds include three interpretive displays. Open daily from 9 am to 5 pm.
|Save 30% Off Self-Guided Garden's and Ground's Tour. Save 25% Off James River Plantation Progressive
|Gateway International Raceway
AAA Members will receive a discount of $10 off advance tickets and $5 off walk up tickets.
|Save $10 on advance tickets and $5 on walk-up tickets.


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Coupons and Deals- July to August 2011
- The Chowhound Team Jul 6, 2011 02:11 PM
Some people like posts about restaurant deals, and other people loathe them. We're trying a new approach that will hopefully help people on both sides by making deal posts easier to find and easier to ignore.
This thread is now the place to mention local restaurant deals and coupons from sites like Groupon, Living Social, etc. We'll sticky it temporarily until people who post deals are aware it's there, and then allow it to float freely.
A couple of guidelines to keep in mind:
- You may not post deals with a referral link so that you get bonuses or payments for referring people. We know that sometimes that happens by accident, since it's not always clear that you're getting a referral link. We suggest logging out of the deal site and visiting the deal page to get a clean link. Normally, we make it a policy not to edit the content of user's posts without permission, however, in the case of deal threads, by posting, you're giving us permission to edit your link if it contains referral information. We will not edit any other text.
- Our usual insider rules apply ( http://www.chowhound.com/topics/36760... ), so if you're associated with either the deal site or the restaurant, you may not post.
- Please don't post every deal indiscriminately. This is Chowhound, not Cheaphound -- pick deals that you think your fellow hounds will be genuinely interested in, because they're from restaurants worth visiting. And feel free to comment on your experiences with the restaurant or recommend dishes -- more chow tips will make the threads more helpful. And others should feel free to reply and discuss. If we end up with a good sub-thread with more than a few posts going about a specific restaurant, please just use 'report' to flag it, and the mods can split it out to its own thread.
- Restaurants and food-specific businesses only, please, no deals for gyms, spas, etc.
Unfortunately, we can't merge threads, so if people post deals outside of the deal threads, we can't move them to the thread. Please use 'report' to flag them for us, and we'll touch base with the poster to have it reposted.
If you have any questions or comments about these new threads, please jump over to the Site Talk thread: http://chowhound.chow.com/topics/7941...
Eversave Boston has a $15-for-$30 deal at Alchemy, Gloucester:
I enjoyed my visit there a couple of months ago; they've got some excellent cocktails and unique beer selections, and their small plates -- especially the antipasto and the Uptown Mac & Cheese -- are worth trying.0
re: Boston_Otter
deal dead0
Free fruit with waffle at Saus, good through Sunday July 10.0
Chef Series at Smolak Farm; al fresco farm to table dinner series; wed. nights
in No.Andover.0
Basho Japanese $40 for $20; there has been a recent CH thread on Basho. Offer expires thisWed.0
Today's Boston Groupon is $15 for $30 to Estragon. I know this comes up a lot on this board for Boston Tapas.
"Buy With Me" has a deal for Rawbert's Organic Garden Cafe
You can choose:
1) $75- Participate in a raw food cooking class (up to $195 value)
2) $20-Gets you $40 worth of raw vegan food
I am SUPER INTERESTED to find out if anyone has particated in one of these raw food cooking classes as I am interested in learning more about "cooking" raw food (ha!), but have been unable to find reviews re: the classes at Rawberts.0
re: granolagurl
Haven't been to the classes, but I ate at the restaurant (albeit awhile ago) & loved it. If you decide to take any, would love to hear what you thought about them. (thinking a separate post should be in order, too)0
$60 for a 4-course tasting menu for 2 at Tryst in Arlington: http://livingsocial.com/deals/64149-f...0
BuywithME has a deal for North by Northeast :
"$60 gets you a shared 10-course tasting dinner for two at East by Northeast, valid Tuesday through Saturday ($100 value)."
East by Northeast
1128 Cambridge Street, Cambridge, MA 021390
re: pastrytroll
Scratch that0
re: pastrytroll
aw DARN, now that is an offer i would have eagerly taken. thnks.0
Groupon - Pho Hoa in Dorchester: $10 for $20. One more day to buy (til Wed., 7/20/2011)
Haven't been yet - might get this for a fun chow weekend I'm planning w/a friend.0
Groupon for $20 for $10 at Three Dogz Diner in Lawrence: http://www.groupon.com/deals/three-do...
I have never heard of the place and when I read that it was a diner car on the banks of the Merrimack I thought it must be a new spot in the Lawton's location, but apparently not. The menu sounds worthwhile and the few reviews were enthusiastic.0
OM has a $40 for $20 deal; expires fri 7/29. The recently installed chef, Patricia Yeo, has had her share of fans in her former restaurant, Ginger Park. But OM has had some CH pans this last year. You may want to check on replies to this thread before purchasing:0
re: opinionatedchef
They just offered the same deal on Groupon, valid through 11/8/11.
from http://melrose.patch.com/articles/mel... and good through August 1. I had a cupcake from here and it was pretty good!
Tootsie's Coffee Corner
969 Main St , Wakefield , MA 01880 | 781-587-1797
Deal: It's never a bad thing when yet another bakery/coffee shop comes to the neighborhood. Go say hello to newcomer Tootsie's Coffee Corner (on Wakefield side of the Melrose/Wakefield line), which proudly offers 25 types of flavored coffee, gelato and...wait for it...a cupcake bar (three flavors of cake, three flavors of frosting and a hefty number of toppings to mix into the frosting). While you're there, mention Melrose Patch and get a tasty 15 percent off your order.0
Just thought I'd make sure that people know about Groupon Now. You can check for short-term, one-day deals in the zip code that you want to visit. These are different from the regular Groupons. Nice for spontaneous nights out.0
re: bear
great to know about, bear; th you. but now i need to learn all the zipcodes for boston, cambr, somerville?!
that's going to be a challenge. edit- phew! you can also earch by city.0
re: opinionatedchef
oc, good to know about searching by city. I haven't really explored that much, but it seems like a great resource. The city feature makes it that much more flexible.0
Lowell Sun's daily deal is $20 for $40 at Pad Thai Restaurant on Middlesex St., good for 6 months (I called). But I find no reviews for the place anywhere and their only site is the menu that is part of the Foodler online delivery service.- can anyone who has eaten there comment?
Gilt City Boston today:
Six-Course Tasting Menu with Wine Pairings for $100
Savor Chef Charles Draghi's fine Italian fare at this Bay Village hotspot0
Ever since they opened, Stone Hearth Pizza has been our fav; we go to the Bemont location. this coupon says for the cambridge location but after many phone calls, i found that it seems it can be used elsewhere. A CH search would bring up my reviews of it.
Stone Hearth Pizza
57 Leonard St, Belmont, MA 024780
re: opinionatedchef
Dont try to use the Cambridge coupon at Belmont.....they won't accept it. Just tried and NO GO !0
Groupon Now Deal: $15 for $30 at Petit Robert Bistro in Needham (I didn't realize there was more than one - I've never been to any of them). This is for today, July 28 - but I've seen the Now Deals repeated. You don't have to go crazy w/zip codes, either - there really aren't too many, not yet at least. Needham's zip is 02492.
Petit Robert Bistro
468 Commonwealth Ave., Boston, MA 022150
Active Schwaggle has a deal -- pay $20 and get $40 worth of food at True Bistro, a vegan restaurant in Teele Square, Somerville. Be sure to read the fine print with restrictions on when you can use it.
Teele Square Cafe
Somerville, MA, Somerville, MA0
Groupon today Saturday) has $10 for $20 Worth of Authentic Persian Fare Plus Dessert at Shiraz Cuisine in Watertown ($24.99 Value). I should note that more than one Yelp reviewer referenced spoiled food! I'm beginning to wonder about many of the Groupon restaurant deals....
Shiraz Cuisine
72 Bigelow Ave, Watertown, MA 024720
re: pastrytroll
except for their 7 Jewel Rice,a nothing special place.0
Groupon: $15 for $30 - Lil Vinny's. Two days to buy.
I'm def getting this one - haven't been there yet.0
re: threedogs
threedogs, one hound reported that she waited until the last week to use her groupon only to find that Lil Vinny's had unexpectedly closed for a week of vacation. The restaurant then refused to honor the groupons after they reopened. Just fyi.0
re: bear
Wow - I did not read that! I hope the OP contacted Groupon - they have been extremely good to me regarding problems I've had with using some I've purchased (actually my own fault - yet they've given me credit, just the same).
Way to get a great reputation, Lil Vinny's [sic].0
re: threedogs
The discussion is in this thread:0
re: bear
Now I remember. I even commented on it - I refuse to blame that on getting oldER, though... now all I have to do is tell the same stories to my kids over and over. and over. again. haha... stupid brain..0
Blackstrap BBQ in Winthrop is doing a groupon for 2 days starting today 8/5
Blackstrap BBQ
47 Woodside Ave, Winthrop, MA 021520
Sea to You Sushi in Brookline has 50% coupon on BostonDeals, expires wed. 8/10/11:
Sea to You Sushi
5 Kendall St, Brookline, MA 024450
Brother's Crawfish in Dorchester: Groupon, $19 for $42 worth of food.
I haven't been there, but fr the reviews here & on Yelp, I think it's worth a try.
Edit: I was worried that, for me, it would be way too much food in one sitting. But I started to read the descriptions about crawfish online, and decided to try it. Going to bring my very hungry, big son along to help me finish them when I go, lol!
Brother's Crawfish
272 Adams Street, Boston, MA 021180
re: threedogs
Going there tomorrow (Tues) for lunch to use the Groupon! Will let my fellow Chowhounds know how it is, of course.0
Canteen in Camb. 50% off, deal for next 6 days on Buywithme. I have read a number of CH refs to this place and the menu is interesting but the CH recent thread, below, has both really negative and positive comments, so fair warning:
(Note: Link edited to exclude referral information -- The Chowhound Team)0
Today there's a $10 for $25 Groupon for Feng Shui, the Chelmsford location's upstairs hibachi rooms only. I've never been there but got this one. It expires on Halloween.
Feng Shui Restaurant
285 Chelmsford St, Chelmsford, MA 018240
Tepthida Khmer Lowell $30 worth of Cambodian Cuisine for $15
$25 for a 4-Course Dessert Tasting Menu for Two
Tepthida Khmer
115 Chelmsford St, Lowell, MA 018510
re: Janeinma
TK in Lowell YESSSSS.
Finale, Pffffffft. Would not eat their pastries if they were free.0
Stone Hearth Pizza, Groupon $15 gets you $30. Valid at Cambridge, Belmont, Needham, Allston (but Allston doesn't open until September).
Stone Hearth Pizza
57 Leonard St, Belmont, MA 024780
re: czarp
Thanks. Just picked mine up!0
re: bear
YES! this is our fav go-to pizza spot so plse report back y'all. i highly recomm. The Bean w/ marinara sauce,goat cheese and bacon; and the Caramelized Onion, Sausage,Pepper; both with the whole wheat crust v well done.0
re: opinionatedchef
Rue La La: Sandrine's.
8 Holyoke St., Cambridge, MA 021380
Meat House in Brookline has hurricane special - 4 strip steaks plus 2 lb each chicken wings and turkey tips for 49.95 OR 5% off your purchase (no beer and wine on this deal).
The Meat House
1285 Beacon St, Brookline, MA 024460
We're closing this thread and opening a new thread at http://chowhound.chow.com/topics/804299 Please bookmark that link if you'd like to stay informed about new Coupon and Deal posts. Thanks!0


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Sir Edward Burnell was born circa 1371. He married Alianore Strange, daughter of Sir John le Strange, 6th Lord Strange of Knokin and Maud Mohun, before 1395;
They had no issue. Sir Edward Burnell died on 23 September 1415 Agincourt, Meurthe-et-Moselle, France at the Siege of Harfleur; Died of flux.
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Dust off your helmets and hit the pavement, bike season is once again upon us.
Tuesday, some area kids were given a lesson in bike and helmet safety.
The program is sponsored by Dare and St. Joseph Community Pediatrics.
Over the next few weeks, officers will visit every elementary school in Mishawaka.
Jo Iden of the St. Joseph Regional Medical Center said, "Obviously safety is important. We pick this time of year because it is obviously getting nice, the kids are getting their bikes out, they are starting to ride."
He continued with, "We target third graders because this is when they start to move away from mom and dad, so if we can catch them and teach them safety right now, they are a lot better off."
The safety program also includes a t-shirt design contest.
The grand prize winner will get a new Dare bike and helmet.