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Poutine in Vancouver: can it be done?
- grayelf May 27, 2009 11:40 PM
cvhound stumped me on Tuesday with a request for poutine. I shuffled my feet a bit and used the "well, it's really a back east kinda thing" but surely there must be a decent rendition hearabouts. I saw it on the lunch menu at Salade de Fruits but didn't think their frites would hold up to an onslaught of gravy so didn't try it there. I've had it at that fries place on Commercial but it was horrid and clumpy. I've heard tell of versions that (shudder) sub in grated cheddar for curds but will speak no further of them.
Then tonight on my way home from another doc film, I stopped in at Fritz on Davie for a bowl and I must say it was rather nice -- peppery gravy, melty curds and screamin' hot crispy fries -- what's not to like for $4? But I have no real gauge for what's good in a poutine. Anyone got the goods on this Canadian treat?
Salade de Fruits
1545 7th Ave W, Vancouver, BC V6J1S1, CA
Fritz European Fry House
718 Davie St, Vancouver, BC V6Z1B6, CA
re: wasabica
Nice one, wasabica! Wouldn't have guessed Boneta was an option, even as a special.
Boneta Restaurant
1 West Cordova, Vancouver, BC V6B 1C8, CA
re: wasabica
Yes, Boneta has it on their menu often and it's quite good. Chambar and Crave on main have good ones too... but these are all, "fancy" versions. I don't think there is a true, great, Montreal style Poutine in Vancouver.
I haven't been able to find good curds here in Vancouver. Good curds should squeak on your teeth (if you eat them before they are melted into a pile of potatoey/gravyey/cheesy deliciousness).
Fritz does do a pretty decent poutine, but I can't attest to its 'pure laine' authenticity.
re: cdnprairiedog
Squeaky curds in the poutine at Zakos Deli - Broadway & Cambie. Its pretty good!
re: ck1234
fwiw the cafeteria at the dt costco, has (had) it, it was only about $4, never had it but i have had their frys and they weren't that good, very thick and stodgey
re: ck1234
Thanks SO MUCH for the tip on Zako's...I've always been curious about the place, but have never gone in. Funny thing, 'cuz I always pass by it on my way to work.
I also have to second the excellent short rib poutine at Crave. And Fritz's is infinitely superior to the Commercial St. place. DB Bistro actually has a fabulous poutine too, if you're willing to spend the money for it.
re: kidpresentable
Had to hurry to a screening today and (hangs head in shame) dove into Fritz for another small poutine today. Still tasty...
Thanks for the poutine tips, guys, keep 'em coming.
re: ck1234
Zako's gravy is also vegetarian but it tastes very "meaty"
I know it's a bit of a cop out but New York fries (I don't know about Vancouver but in Edmonton there's one in every mall food court) actually makes tasty poutine. It's pretty good when the craving hits and poutine just can't be found elsewhere. It's a dark gravy, their fries are always nice and crispy so they hold up under the gravy and they use cheese curd and not just grated mozza (everywhere else I've found poutine they use mozza).
re: Aludarie
Good tip, Aludarie, we do have quite a few NYF outlets here too.
re: Aludarie
I've done the same thing Aludarie; you're not alone! They're usually one of the better things in the food courts too.
I tried the poutine at Brado on Commercial Dr a few weeks ago. A friend tells me that this is the real deal. It certainly tastes like the stuff in Montreal. They use St Hubert gravy mix (and it tasted like mix) and squeaky cheese curds.
I don't appreciate poutine like many people, so I left thinking "meh". If someone out there is a poutine person - please give this place a try and report back on its authenticity and worthiness. It has been getting good write ups for their poutine on dinehere.ca
BTW Brado is situated in a mini-foodcourt. Brado, the place that sells poutine, is on the right side. A Lebanese shawarma place run by different people is on the left.
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
re: fmed
This looks EXACTLY like the poutine we got at Zog's in Whistler yesterday, so perhaps their poutine is authentic poutine as well. I'm with you regarding the poutine. I actually liked the version at Zin's in Vancouver over the version we had at Zog's, but Zin's looked nothing like Brado's version. Zin's poutine is $2 for a small serving from 4 to 7pm Monday through Saturday at their bar.
re: fmed
I have some family who grew up in Montreal and they swear by the St Hubert's gravy mix. Funny that Brado uses it as well, but I see that they're from Montreal, so I guess it's not that big of a surprise.
Good ref material if I ever crave poutine. Hopefully I'm lucky enough to find squeeky cheese. Speaking of which, I have found squeeky cheese curds in Armstrong while visiting family in the Okanagan. Had to take it back and make homemade poutine. Yum!
re: bdachow
fwiw the guy fron zako's is also fron montreal
re: bdachow
Brado also has Poutine Pizza. ...or do they call it Pizza Poutine? Anyway, it's an experience. The straight up poutine is decent.
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
re: gourmet wife
Had these on that Main Street crawl. They were fabulous.
Main Street Cafe
317 MacKenzie, Revelstoke, BC V0E2S1, CA
Hi grayelf,
I was in Vancouver for a couple weeks to visit family and overdose on spot prawns, but I managed to hit 12 poutine places in as many days. Yes, a little crazy, but I really missed poutine (I'm a Vancouver girl originally) and everyone kept suggesting more places so I kept adding them to my list. I wasn't judging based on what traditional poutine is, I've never been to Montreal so I have no idea, I was just looking for the tastiest (which poutine I would dream about when I got back to New York?) and apparently the curds should squeak, so I gave bonus points for that. I'll be writing a Vancouver poutine showdown post soon with photos on my blog, but here were some of my favorites:
Brado Pizza - my favorite. every fry was crispy, gravy was good (I saw fmed's comment on how it tasted like a mix, but I really didn't get that mix aftertaste, at least not as much as some other places), curds were huge, generous, and squeaked liked crazy. Brado is actually from Montreal.
Salad de Fruits - my hubby's favorite. fresh cut fries(yes, they were small and delicate, but held up very well with the gravy), yummy gravy - tasted homemade but a bit salty with the fries, don't remember the curds squeaking but they were yummy.
Crave on Main- not traditional, the only "gourmet" contenter - no curds, instead shaved parmesan, tender short ribs piled on top, fries fresh and seasoned nicely with parsley. Got the foie gras mayo for $2 on the side, didn't taste much like foie gras, but was great with the fries.
Biggest disappointment - Belgian Fries on the drive. Gravy was really salty, reminded me of KFC gravy. Fries were average, curds squeaked but tasted a little sour, actually glad they were skimpy on the cheese.
Happy eating!!
re: now_me_hungry
Wow that is quite the poutine extravaganza. My family is French Canadian and I've spent much of my life back and forth between Vancouver, Montréal, Québec and the Lac-St-Jean region of the province so I have had the benefit of eating a lot of poutine.
On the cheese score, I have to say squeaking is a must. It isn't so much a flavour issue as is it is a freshness thing. Growing up my parents would always rush to the cheese maker near the village they grew up in and buy the curds on Tuesday and Thursday as that was the day they were ready. They were squeaky and pleasantly chewy that day and the next but as the day's wore on they eventually list the squeak and chew as they became less and less fresh.
Curds are an unriped cheese, so they are best fresh and milky from the producer, something which is evidently very very rare in Vancouver.
I'll never eat at Fritz again after watching the person serving me find a dried clump of mayonnaise in the container she was scooping out of, and instead of wiping it on the dishcloth, wiping it into the dip container she was filling for me. I didn't say anything for some reason, but didn't touch the mayo.
I did have great poutine at a place in Surrey. It's a motorcycle diner owned by French-Canadians. I reviewed it on my blog: http://iatethelotus.blogspot.com/2009...
Davidson Pitt Stop
16225 Fraser Hwy, Surrey, BC V4N, CA
re: lotuskitty
Now the truth is coming out -- there are many poutines to be had in the Lower Mainland! Thanks to nmh and lk for the latest additions (12 poutines in 12 days actually scares me a little). Keep 'em coming folks!
I finally got around to tallying up the scores for my Vancouver poutine 'showdown'. My husband and I ate 12 poutines in 12 days!
Final rankings:
1. Brado Pizza (uber-crispy fries, generous portion of squeaky cheese curds, yummy gravy)
2. Salade de Fruits (a close 2nd, complex delicious gravy, squeaky cheese curds, fresh cut delicate fries)
3. Crave on Main (hearty short ribs in gravy, truffle/parmesan fries were seasoned perfectly, ranked high due to yumminess despite the fact they didn't use cheese curds)
4. Fritz European Fry House (good standard poutine, proportions were right on)
5. Backstage Lounge (awesome fries, gravy had a bit of an mix-y aftertaste)
6. The Templeton (interesting mushroom sage gravy, aged cheddar shreds)
7. three way tie: New York Fries, Zog's Dogs (Whistler), & Burger King (BK and NYF were good fast food options)
8. two way tie: Belgian Fries & Zako's Deli (a little disappointing because I'd heard good things)
9. Vera's Burger Shack (biggest disappointment but maybe they had an off day)
Full post on my blog:
Crave Restaurant
3941 Main St, Vancouver, BC V5V3P3, CA
Salade de Fruits
1545 7th Ave W, Vancouver, BC V6J1S1, CA
Vera's Burger Shack
1030 Davie St, Vancouver, BC V6E1M3, CA
Fritz European Fry House
718 Davie St, Vancouver, BC V6Z1B6, CA
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
Backstage Lounge
1585 Johnston St, Vancouver, BC V6H, CA
Belgian Fries
1885 Commercial Dr, Vancouver, BC V5N4A6, CA
Zogs Dogs
4340 Sundial Cres, Whistler, BC V0N1B4, CA
1087 Granville St, Vancouver, BC V6Z1L4, CA
Zako's Deli
500 W Broadway, Vancouver, BC V5Z3Y6, CA
re: now_me_hungry
Awesome report. Now off to the gym for you two.
BTW - I can confirm that Brado's gravy made from is St Hubert mix. (I asked him myself.)
re: now_me_hungry
Thanks again nmh for taking 12 for the team :-). I do like the frites at SdeF so was happy to hear a detailed report about their behaviour under a hailstorm of curds and gravy! If anyone's at the Farmers' Markets here and is lucky, Little Qualicum sells the freshest (read squeakiest) and tastiest cheese curds of any I've found here.
re: now_me_hungry
In the blog posting you had some doubts about Belgian Fries using fresh cut potatoes. They do freshly chip them there. (You'll see the stacks pans filled of oil-blanched potatoes and burlap bags of fresh potatoes in the back. (Just an FYI....I'm not a fan of their fries of late....they used to be quite good a few years back.)
re: now_me_hungry
12 in 12 days... Your poor stomach!
That is an excellent roundup, and with the links that is a bookmark worthy post, NMH!
I was shocked to find excellent poutine in Costco in Toronto this summer - does anyone know if Vancouver area stores sell it at the little food-court thing they have in-store?
re: non sequitur
scroll p to my previous reply re: cost
re: non sequitur
Yes they do. They sell Dunn's smoked meat sandwiches as well.
re: non sequitur
non sequitur, yes I believe Vancouver area Costcos sell poutine at their foodcourts, no less than 3 people recommended it to me while I was in Vancouver, but I didn't have enough time to try it!
re: now_me_hungry
as i posted upthread costco does , i've only had the fries nd they weren't good, so you can make your own conclusion
re: laurabree
Thanks laurabree, I just actually read a blog on Anny's Dairy Bar regarding their maple twist soft serve. I will put it on my list for next time!
So...do any of you guys read Serious Eats? One of their writers just posted about my Vancouver poutine crawl and there's been some serious backlash - poutine from outside Quebec is a very controversial topic! So much anger...shouldn't food be just about fun? There's been some mild Vancouver bashing as well, thought you guys might want the opportunity to weigh in....
re: now_me_hungry
Well done now_me_hungry. I read Serious Eats daily.
Poutine is serious business. Don't mess with Quebec.
re: now_me_hungry
I think food just should be about "FUN"...I never understand the depths those go to, to brag about food they eat or knowledge they know above others,or just to put others down...Isn't "food" about taste & enjoyment? Anyway, I certainly enjoyed reading your blog! P.S. Sorry you didn't like Zako's as I know I recommended it - it was my first true poutine, here - in Vancouver... I never ate it while visiting Quebec!
re: ck1234
Thanks for the link to Serious Eats -- I read so many blogs, I sometimes forget about that one. As for the comments, they just made me laugh. If something tastes good, I eat it. If it doesn't taste exactly how I think it "should" taste but it tastes good, I eat it. If it tastes bad, I don't eat it. Oh, except of course poutine has to have cheese curds on it or it isn't poutine :-).
re: now_me_hungry
fmed: you are so right about not messing with Quebec - my poor defenseless mailbox was 'assaulted' last night and my hubby suspects the angry poutine mob must have found out where we lived :)
howlin: 'ya, they might separate' - I almost peed my pants when I read your comment!
ck1234: thanks for the kind words and no worries about Zako's, I thoroughly enjoyed the poutine at every single place I visited (including Zako's) which is why the scores were pretty high across the board.
grayelf: I totally agree - if it looks, smells, and/or tastes good - 'Get in mah belly!"
Some poutine-novation at Brado on Commercial Dr...the Poutine Pizza! (And no, I wasn't brave enough to try it.)
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
re: now_me_hungry
Haha. I saw that and even recognized the people in the pictures.
Can we expect a full photo report from you Phyllis? Include an upskirt shot (....of the crust I mean...just so we are on the same page here.)
re: fmed
fmed...here you go...Brado's poutine pizza, including the upskirt shot and a bonus photo of smoked meat poutine.
The pizza was tasty but a little too heavy in the carbs (as would be expected with fries piled onto a crust). I also like my pizza crust a little more well done. Guess I'll be sticking to regular poutine!
I found Brado's gravy darker and saltier than when I tried it last year. He said he recently deepened the flavor and color to suit local taste, apparently locals prefer a beefier darker gravy. Too bad because I liked his original formula. He also denied that he'd ever used St Hubert mix in his gravy (weird because I thought confirmed before that he did?!) Despite the changes, I still like his poutine.
While I was in town I also checked out poutines at La Belle Patate, Costco, and Refuel.
La Belle Patate was pretty authentic, large cheese curds, but they drowned out the fries with too much gravy. I would have enjoyed it a lot more if they weren't so heavy handed with the gravy.
Costco's version was as expected, standard food court fare, but I'd be happy with it if I was desperate.
Refuel's version was delicious but the curds didn't squeak and the gravy was a little salty. But fries cooked in beef tallow are my favorite.
So I've reshuffled my rankings for my favourite Vancouver poutines (all are classic/traditonal poutines except for Crave):
1. Salade de Fruits
2. Brado Pizza
3. Crave on Main
4. La Belle Patate
5. Refuel
I know there are a lot more places to try but I ran out of time and belt notches!
Crave Restaurant
3941 Main St, Vancouver, BC V5V3P3, CA
Fuel Restaurant
1944 West 4th Ave, Vancouver, BC V6J 1M5, CA
Salade de Fruits
1545 7th Ave W, Vancouver, BC V6J1S1, CA
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
re: now_me_hungry
La Belle Patate left me a bit diassapointed. but mind you, my belly was full when i tried it. biggest concern was the fries themselves. have u tried the truffle poutine at La Braserie? I believe it is $9 about $1.50 more than the smoked meat poutine at La Bell Patate
re: betterthanbourdain
betterthanbourdain - my belly was full as well :) I honestly couldn't tell about the fries at La Belle Patate because they were all soggy, swimming in gravy. But I liked the size and squeakiness of the cheese curds so I'll be paying them a return visit on my next trip.
And no, haven't tried the truffle poutine at La Brasserie, it's definitely on my list. So is Chambar, DB Bistro, Boneta, Anny's Dairy Bar, Chill Winston...
Chill Winston
3 Alexander St, Vancouver, BC V6A1B2, CA
La Brasserie
1091 Davie St, Vancouver, BC V6E1M5, CA
Anny's Dairy Bar
722 Sixth St, New Westminster, BC V3L3C5, CA
re: now_me_hungry
At LBP I specifically asked for extra crispy fries which he did well. but still was dissapointed with the results. it WAS NOT bad. i just was dissapointed based on the favourable reviews. which happens often. just think of the last time someone raved about a movie and you were left dissapointed after watching it.
I dont have a fav on poutine in this city. i like the flavor profile of chambar's poutine with the blue cheese and flavour of the gravy. But i think you will like la brasserie's poutine too. do you prefer lighter chicken gravy on your poutine?
re: betterthanbourdain
I totally hear ya on the high expectations thing. I had built myself up for great things at LBP based on all the stellar reviews. And I ooh and ahhed when I first saw it, but that gravy (and the immense quantity of it) just threw me off. There was also a slight aftertaste in the gravy, a slight bitternes, maybe clove (?) which reminded me of a poutine I tried in Montreal that had bbq sauce mixed in.
And yes, when it comes to poutine I'm a fan of milder gravy, whether it's chicken based or vegetarian. Brado's was good until he changed it. Salade de Fruits has a good gravy but you have to be prepared to battle the lunch crowd. I've never had blue cheese or truflles on poutine so I'm anxious to check out Chambar and La Brasserie on my next trip.
Salade de Fruits
1545 7th Ave W, Vancouver, BC V6J1S1, CA
La Brasserie
1091 Davie St, Vancouver, BC V6E1M5, CA
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
re: now_me_hungry
oops...forgot one photo: Brado's smoked meat poutine
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
re: now_me_hungry
Glad to see some more reports on poutine from you, nmh! Didn't know you were back in town...
My post below on May 20 is concurring with your too much gravy at Belle Patate assessment, and I wasn't mad about the sauce itself either. Best curds yet though as you say.
I loved the poutine at Chambar but no curds so is it really poutine? ;-)
re: grayelf
Usually in town during springtime to see friends and family (I originally hail from Vancouver) Just signed up on Vancouver Chowdown so hopefully we can meet up the next time I'm here :)
Brado's curds were the squeakiest last year but weren't quite as impressive this time round. For the squeakiest and most massive curds, you MUST go to Quebec. I was there in Sept and the cheese curds were unreal, I think it spoiled me for life.
"...but no curds so is it really poutine?" - I guess not if you're being strict about it, but I did put Crave as #3 on my list even though they only use parmesan. But I'm a sucker for braised short ribs!
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
re: now_me_hungry
>> "Too bad because I liked his original formula. He also denied that he'd ever used St Hubert mix in his gravy (weird because I thought confirmed before that he did?!)"
Haha...well I saw the package when I peered into the back of place once and I asked him...and he admitted to it. Maybe he doesn't use it anymore?
Thanks for the report and rankings update Phyllis! You should really join us on a chowdown next time you are out from NY.... http://vanchow.ning.com
re: fmed
Brado, that cheeky bugger. Well, I don't blame him for being so secretive about his sauce.
ps. I just signed up on http://vanchow.ning.com, thanks for the invitation, will let you know the next time I'm in town! :)
Brado Restaurant
1399 Commercial Dr, Vancouver, BC V5L3X5, CA
re: slugsunderfoot
i live a few blocks from La Belle Patate, which can be dangerous. i'm not a huge poutine fan (it's more the bf's domain) but it is pretty tasty - their poutine menu is ginormous (as are the portions). i prefer to order the fries extra 'done' since my least favourite aspect of poutine is the sog, but i think that's part of what normal people like about poutine (it is fries covered in sauce and melted cheese curds). The curds are good and squeaky, they are open late, and they are licensed! Also they have Montreal smoked meat poutine, which could really only be improved by the addition of a defribrilllator.
re: NoMoreSnuggles
As a born Québécois, I was on the lookout for a good poutine in Vancouver. I've been to La Belle Patate and was very pleased with their poutines. My all time favourite back home was the Italian poutine and found the exact same at La Belle Patate.
- ok, thanks for that NMS. i am already out the door. i abhore the ' sog ' as well- and as such ask for the gravy / curds to be dumped ONLY on half of the chips portion.
Fromagerie Bergeron makes the best cheese curds for Poutine (Gouda cheese curds). Though not the original cheese curd, their product adorns more Poutines in La Belle Provence then any other.
Lucky for us Wet Coasters, one the Bergerons lives in the Whistler area and he has made his family's curds available to restaurants looking for the real thing.
What is missing from the conversation is a discussion about the gravy. I believe that the correct gravy is a Chicken gravy, made from a roux and has the addition of a small amount of BBQ sauce as per the Quebec chicken joints. The hint off acid and sweet adds a nice balance to the gravy and brings me back to my 70's/80's Laurentian road trips like nothing else does.
re: Da_Cook
Da_Cook...do you happen to know which restaurants are using Bergeron curds?
I kind of feel like I'm always tooting Refuel's horn, but they serve an amazing poutine. Their gravy is fantastic, the curds are squeaky but are nice and melty beneath the first few fries and of course, I am a big fan of the beef tallow fried fries. Perfect alongside a burger. And yes, for the ultimate in gluttony, they might be kind enough to put some of their foie gras croquettes on top. Break the croquettes into the poutine in order to get foie goodness all over the fries. These guys should be locked up for such sinful food. (Sorry for the poor quality camera picture.)
re: peter.v
A left jab of beef tallow....then an uppercut of foie gras....I'm down for the count.
Well, I was never a poutine fanatic having spent the majority of my life in Montreal. It was always a post 3AM, drunk, club & bar closing event if I did. The good places in Montreal are open 24 hours(la Banquise, on rue Rachel with 24 different types was 1 place, le Resto du Village had the best on Wolfe, near st Catherine east).
La Belle Patate , 1215 Davie(between Bute & Jervis) are run by ex Montrealers who set up in Victoria first. They have the basic as well as Galvaude with peas and turkey(it's supposed to be chicken). It's the authentic Montreal poutine although I have gotten accustomed to Fritz's Fries(texture) with dip as opposed to poutine. I asked fritz where they got their squeaky cheese curds. They said Quebec. FYI- every convenience store in Montreal sells bags of cheese curds beside the cash. Although the technical term in French is "fromage en grains"(grains of cheese), Quebecers call them "crottes de fromage"(cheese turds).
re: YVR flyboy
My friends and i were on a quest and it ended at La Belle Patate 1215 Davie. This place is the authentic deal. Squeaky cheese curds, fries made in house and beaucoup de gravie. No need to search further.
re: hamiltonmontrealvancouver
Thanks, hmv, this place has been on the list since it opened, and in fact I'm going tonight, if all goes as planned.
re: grayelf
ooh do report back..
i have been tempted... what time are they open till at night? is it late like fritz?
re: betterthanbourdain
They are open till 11 pm, 3 am on Fri/Sat. I liked the poutine (had the "regular" with just sauce and squeakers). A small is pretty big. I wasn't so crazy for the gravy which apparently is wheat based from a powder but not St Hubert. I think that was partly because there was too much of it and my fries got soggy too quickly. The curds are excellent, locally produced and still squeaky even after a week -- they come in fresh on Thursdays so today would have been the best day to go. What I'll be coming back for are the steamies. I had a basic one that was loaded with the most delightful choucroute (they call it coleslaw but there is no carrot and it is not sweet just lightly vinegared and chiffonaded, if that's a word). Great snack for $2.50. I also had a Boylan's Black Cherry and this hearty repast set me back $11. I was really full! They also have a decent selection of beer, and the staff were very welcoming. The room is a tad garish but hey it's a poutine joint! Here's a couple fuzzy shots... I felt like a bit of a maroon taking pix of fries and a hot dog :-)
re: grayelf
Had a chance to check in again at La Belle Patate courtesy of a food tour set up by Sherman for a visiting NY food blogger. Same experience as last time: too much gravy, not stellar fries but topnotch cheese curds.
Once again the steamie was the highlight for me and would be what brought me back. Then I'd go down the street to try the poutine at La Brasserie, which is still on my to taste list.
re: grayelf
Not a fan of belle patate. far to salty, the curds don't melt, and its drowned in gravy. I real disappointment.
re: ck1234
It's where Social was, right? I got all excited the other day reading a report on these great sandwiches with house made potato chips, then realized it was the old Social sandwich bar :-(. I'd love to hear CH reports on this incarnation of the resto, however (even if I'm still skeptical of poutine made with any cheese other than curds).
re: grayelf
Yes it is. I just bought the pay $20 get $40 coupon as it's valid for a year. I intend to try that poutine just because of the duck confit & truffle demi, I'm ignoring the cheese. I am skeptical too, but I'm no expert on poutine, so I may love it!
re: ck1234
I finally got a chance to try the breakfast poutine at La Brasserie. It was just insane, way over the top. There is lardons, curds, a pile of fries, a poached egg, hollandaise and truffle oil. I couldn't finish it which is unheard of for me. I actually felt my lipids careering out of control as I ate. Not something I'd do more than once a year but an experience. Great to sit at the bar there too.
La Brasserie
1091 Davie St, Vancouver, BC V6E1M5, CA
re: grayelf
Here's a pic of that breakfast poutine at La Brasserie from September.
La Brasserie
1091 Davie St, Vancouver, BC V6E1M5, CA
re: grayelf
just wondering what are they charging for that, must cost a bit considering the ingredients
re: vandan
I think it was $14.
I'm a little shocked that no one has mentioned Frenchies on Dunsmuir. The restaurant's entire concept is essentially selling "Quebec type" food, like: poutines, toutierres, smoked meat, steamies... I recently moved here from Montreal and was also going from spot to spot, looking for a decent poutine. A little taste of home... When I visited Frenchies a few months ago, Marcel was behind the counter. He excitedly showed me all the Montreal-type products he had with him, and wanted me to try a bit of everything. His large bacon poutine is as good, if not better, than most places in Montreal. That's how we roll... hahah.
re: shawnziii
I work across from Frenchies and love their poutine. I'm not an expert so I really don't have anything to compare them to but the food is good and am told is what you would find in Quebec.
re: tangentdesign
It is awesome. Fries are some of the best I've had. Very thin and crispy - holds up well to the chanterelle gravy. That gravy is terrific, with small chunks of mushrooms throughout. The cheese is a cheddar curd though and not the squeaky kind. Hard to complain though when everything else is so good.
re: peter.v
Wow, that sounds amazing. Duly noted, thank you both!
re: shawnziii
Didn't even mention it's only $5 or $3 with a main dish and that Chef Wolfe harvested the chanterelles himself!
just thought you guys would like to know (or maybe you wouldnt)
Vancouver Coastal Health - Resturant Shutdowns
September 28
1399 Commercial DR
Unsanitary conditions
Pest infestation
re: hockeyandbeer
Actually, so does Costco.
They use the Bergeron Gouda Cheese curds and the very best Quebec gravy-from-a-packet you can buy.
Had a surprisingly good poutine at The Whip last Sunday, washed down by a tasty pumpkin beer. The curds could have been a little warmer but overall a solid plate.
re: tdeane
True dat. The only time I've been able to get curds with their squeak on is from Little Qualicum at the farmers' markets. Ultimate was getting them the day they were made at their farm on the Island. Sigh...
Heading from the Bahamas to Vancouver at the beginning of December and am SOOOO disappointed - my cousinsent me this link today!!
I am soooo sorrry I will miss - all you poutine lovers enjoy for me!!!!
re: Food on the brain
" Free admission for everyone until 5:30pm...."
Uh Oh!!!
re: Sam Salmon
Tell me about your best recs, so that when I am there, I can have the best!!! Mmmmmmm....
I am SOOOOOO sad to be missing this event!


text:
For more than a decade, our editors have invited concrete producers to help us develop our State of the Concrete Production Industry report. When we started, we called it the TCP100. Back then, we collected estimated revenue figures from private and public producers.
About seven years after we started our TCP100 listing, the industry dramatically changed. Firms did not want to report their earnings. And just as importantly, our industry underwent consolidation at surprisingly high rates. In time it was hard to determine 75 companies on which we could accurately report. And there was another important trend. It became difficult to select producers for our list, as companies expanded product offerings into other market segments and businesses.
These changes caused us to change our call for industry information. We started asking general survey questions–looking for signs of optimism, increased hiring, and the start of new capital projects.
Our call for help might be seem bothersome to a much-too-busy executive. But when we publish the results, the summary becomes a highly read and discussed source of information. Everyone wants to catch a glimpse of what happening out there.
This year's survey is probably more important than any we have conducted. Just as our industry starts to recover, producers are facing the uncertainty of plant ownership changes. There are global economic forces at play that are forcing divesture of many operations. Supporting my thoughts are two recent news articles that are included in this newsletter. In the next 18-24 months, buyers will be assembling divested operations.
So let me start the discussion about the future. Unlike you, I'm just making an educated guess.
I predict that our industry will see an increase of newly formed regional concrete producers. This change will create a more responsive concrete production industry. These new entities will be able to focus on local markets and will have enough capital to inject efficiencies into their operations. Established firms will continue to invest. Combined with growing markets, these changes will fuel sustained growth.
Our industry will see a net increase of employees of about 10% in 2014, followed by another 8% in 2015. And capital investments will increase by 25% in 2014–primarily trucks and portable plants. Sales will grow about 15% for both 2014 and 2015.
Is this happening in your company? Are you as optimistic as I am?
We will only know what is really happening if you join in by completing our survey.
Concrete Producers
The Wisconsin Department of Natural Resources is investigating how a wetlands area was...
TCP recognizes a group of Influencers whose effective and creative approaches have...
Rick Yelton
There are several important industry trends which might influence your business...
Proven filter press technology and applied for use in recycling concrete process water.
ACI 318-14, Building Code Requirements for Structural Concrete, was completely...
Please read our Content Guidelines before posting.
Copyright ©
2014 Hanley Wood Media, Inc. All rights reserved.

subset: commoncrawl


text:
03 July In K1 Speed San Francisco by K1 Speed Staff Writer Tags: Challenge GP, Checkered Flag, electric karts, go kart arena, go kart league, go kart racing, govoni, Gp, Gp 1, Gp Race, Gp Results, Gp Series, Grand Prix, Green Flag, Indoor Go Kart Racing, indoor go kart track, Indoor Kart, indoor kart racing, Indoor Karting, indoor karting center, junior kart league, junior kart racing, junior karting, junior karts, junior league, K1 Speed, kiefer, Kieran, Pole Position, San Francisco, september 3rd
K1 Speed San Francisco Jr. League Season 2 GP 1 Results
K1 Speed Blog - go karts, karting and go-kart race events
Kiefer Lord dominates the evening with a pole position and the win. The battle for second place was was intense. Kieran Govoni and Kirk Lord batteled the entire final making for an exciting evening.
1st: Kiefer Lord – 12pts
2nd: Kieran Govoni – 8pts
3rd: Kirk Lord – 6pts
4th: Vincent Wibawa – 4pts
5th: Erik Bjoernsen – 2pts
July 2nd – Mini GP
August 6th – Mini GP
September 3rd – Mini GP
October 8th – Mini GP
November 5th – Grand Prix Final


text:
Lake & Pool Toys - Get the party going with our lake and pool toys. Our pool floats, rafts and lounges let you relax alone or with a friend, while our party islands and floats have enough room for everyone. We also offer remote-controlled boats and toys, water balloon launchers, and water guns to liven up any party.
Swimline U-Seat
U-shaped seat
Inflatable headrest
One drink cup holder
Gail Force Extra Thick Saddle Float
2" extra-thick closed cell foam
Included caribeener clip
Grommet for easy storage
Vinyl coated to resist mildew, sun, or chemicals
Pool Saddle
Floating seat
Great for aquatic therapy
Keeps arms and legs free
Dockmate Solar Dock Light
Use on your dock, deck, or pathways
Matte aluminum is corrosion-resistant
Bright white LED bulbs
Waterproof, sturdy construction
Two-year warranty
Overton's Colosseum Island, 8-person
11 diameter
1,600-lb. capacity
Heavy-duty PVC construction
Air-cushioned back and headrests
Open in the middle for swim in or out access
Airhead Ragin' River Tube
Oversized backrest is very supportive
Two cup holders for refreshing drinks
Avalon Aqua Hammock
Aqua Cell foam construction
Dual zone cushioning
26"W x 48"L x 1.5"D
Kelsyus Floating Lounger
Ottoman, backrest, headrest, and cup holder
Nylon mesh bag included
Kelsyus clip for easy tethering
Kelsyus Floating Chair
Inflates/deflates quickly
Folds into an easy-to-handle disk
Kelsyus clip for easy tethering
Overton's Colosseum Island, 6-person
10 diameter
6 cupholders
Open in the middle
Heavy-duty PVC
1,020 lbs. capacity
Dockmate Starlite Capacitor Solar Light 120
Unique and advanced designed solar light
Capacitor charges battery under insufficient sun
Rechargeable Ni-MH battery
Meets IP67 waterproofing standards
Visible up to 1/2 mile away
Overton's Floating Cooler
Floating cooler holds 24 cans
Adjustable shoulder strap for easy carrying
6 drink holders marked with identification numbers
Sundry holder for sunscreen
Includes plastic rope connector
Intex Floating Recliner Lounge
Two air chambers
Two cup holders for drinks or sunscreen
71" x 53"
SwimWays Therma Spring Solar Mat
Easy to use Therma Spring solar panels
Twist-and-fold Spring Float technology
Helps reduce evaporation and heating costs
Attractive styling
Portable and convenient
Solar Dock Lite
Installs easily with only two screws
Solar light automatically comes on at dusk
Extended-duty solar charged batteries
Measures 4" x 4-1/4" x 1"
Two-year warranty
The WaterMat Plus
Floating mat never needs inflating
Roll it out on the water for instant fun
20 x 6 x 2" thick
1800 lbs. rating
Ships ground only
Gail Force Connectable Float Rope
35 nylon rope
6 soft foam handles
Velcro strap for storage
Cool Float Pool Cooler
Holds up to 18 cans
6 drink holders
Carrying handles
23-1/2" dia. x 15"H
Overton's Emperor Island Party Lounge
Seats up to 8 people
Mesh bottom surface
Inflated, contoured backrests
New! O'Brien Water Carpet
Walk, run, or lounge on the water
Triple-ply polyfoam mat
Holds up to 6 people
Includes anchoring grommet
18L x 6W


text:
Dr. William J. Davis, Jr., associate professor in the Department of Joint, Interagency, and Multinational Operations at the Fort Lee, Va., satellite campus of the U.S. Army Command and General Staff College, was recently selected as the winner of the 2013 CGSC Faculty Interagency Writing Competition…
Archive for the 'Simons Center News & Announcements' Category
Fort Lee professor wins 2013 CGSC Faculty Interagency Writing CompetitionTuesday, December 17th, 2013
Like the Simons Center!Monday, November 4th, 2013
Former CGSC dean to become new CGSC Foundation CEOWednesday, August 28th, 2013
The Simons Center's parent organization, the CGSC Foundation, has completed its search for a new Chief Executive Officer this month with the selection of retired Army colonel Doug Tystad. Tystad accepted the Foundation's offer and will begin work Oct. 1. He was previously employed by Northrop Grumman as a program manager.
Simons Center Announces Winner of 2013 Writing CompetitionThursday, June 20th, 2013
CGSC Foundation CEO Bob Ulin retiresThursday, May 30th, 2013
CGSC Foundation CEO Bob Ulin retired this month following seven years of leading one of the fastest growing staff or war college foundations in history. The CGSC Foundation opened its office in Bell Hall on Feb. 13, 2006. Ulin, retired Lt. Gen. Robert Arter and retired Col. Willard Snyder are the founders of the CGSC Foundation.


text:
October 2014
The Director of a JHUSOM Department may determine when a required departmental review is required prior to submission of an application for IRB review and will appoint an individual or a committee to conduct such reviews. To assure compliance with institutional and regulatory requirements, the Organization has determined that there are several ancillary committee reviews required to assure compliance with institutional or regulatory requirements. The eIRB system has been configured to route an application directly to the required department or ancillary committee for review. For the purposes of review by the Committee on Outside Interests, it is the responsibility of an investigator to make required disclosures of potential conflicts of interest through the eOPC web-based disclosure system.
The chart below identifies the required pre and post department or ancillary reviews that must occur before a research study may begin.
Department/Ancillary Committee
Contact Information
Baltimore City Health Department (BCHD)
Paul Overly - firstname.lastname@example.com
Post IRB Approval
Biosafety Office
Stephen Dahl - firstname.lastname@example.com
Concurrent with IRB Review
Cell Therapy
Jeffrey Bitzan - email@example.com
Notification Only
Clinical Engineering
Roy Shipley - firstname.lastname@example.com
Concurrent with IRB Review
Clinical Radiation Research Committee (CRRC)
Stan Wadsworth - email@example.com
Concurrent with IRB Review
Committee on Outside Interests (COI)
Julie Gottlieb - email@example.com
Concurrent with IRB Review
Emergency Department Patients (ED)
Stephen Peterson - email@example.com
Concurrent with IRB Review
|Foster Children (Department of Human Resources Social Services Administration)
Maria Tillman - firstname.lastname@example.com
Post IRB Approval
FM Kirby Center
Jim Pekar - firstname.lastname@example.com
Pre IRB review
Institute for Clinical and Translational Research (ICTR)
Matthew Courtemanche - email@example.com
Acknowledge Anytime
Graduate Medical Education Review
Julia McMillan - email@example.com
Concurrent with IRB Review
|High Risk Review Committee - Bayview
|Nadia Hansel - email@example.com
Concurrent with IRB Review
|High Risk Review Committee - JHH
|Elizabeth Martinez - email@example.com
Todd Brown - email@example.com
Concurrent with IRB Review
Howard County General Hospital
Judith Moss - firstname.lastname@example.com
Post IRB Approval
Institutional Biosafety Committee (IBC)
Stephen Dahl - email@example.com
Concurrent with IRB Review
JHU Applied Physics Lab
Daniel Anna - mailto:firstname.lastname@example.com
Pre IRB Review
JHU Comparative Medicine
Janice Clements - email@example.com
Pre IRB Review
JHU Emergency Medicine - Broadway
Stephen Peterson - email@example.com
Pre IRB Review
JHU Gynecology and Obstetrics
Andrew Satin - email@example.com
Pre IRB Review
JHU History of Medicine
Randall Packard - firstname.lastname@example.com
Pre IRB Review
|JHU McKusick-Nathans Institute of Genetic Medicine (Genetic Medicine)
|David Valle - firstname.lastname@example.com
|Pre IRB Approval
JHU Ophthalmology
Peter McDonnell - email@example.com
Pre IRB Review
|JHU Pharmacology and Molecular Sciences
|Philip Cole - firstname.lastname@example.com
|Pre IRB Approval
JHU Physical Medicine and Rehabilitation
Pablo Celnik - firstname.lastname@example.com
Pre IRB Review
JHU Physiology
William Guggino - email@example.com
Pre IRB Review
Johns Hopkins Community Physicians Review (JHCP)
Wendy Greenberg - firstname.lastname@example.com
Concurrent with IRB Review
|Johns Hopkins Clinical Research Network (JHCRN)
|Pre IRB Review
Johns Hopkins Health Care (JHHC)
Peter Fagan - email@example.com
Notification Only
KKI Review
Roberta Babbitt - firstname.lastname@example.com
Pre IRB Review
Maternal and Fetal Research Committee (MFRC)
Edith Gurewitsch Allen - firstname.lastname@example.com
Concurrent with IRB Review
Medical Affairs
Redonda Miller - email@example.com
Concurrent with IRB Review
Crystal Bland - firstname.lastname@example.com
Notification Only
Office of Research Administration (ORA)
Karen Justice-White - email@example.com
Post IRB Approval
P&T (for JHM-IRB X only **)
Brent Petty - firstname.lastname@example.com
Concurrent with IRB Review
Pathology Department Review
Georges Netto - email@example.com
Concurrent with IRB Review
Prospective Reimbursement Analysis (PRA)
Karen Roz - firstname.lastname@example.com
Concurrent with IRB Review
|Sibley Memorial Hospital
|Amanda Moser - firstname.lastname@example.com
|Pre and/or Post Review
SKCCC CRO Review
Dorothy Damron - firstname.lastname@example.com
Pre IRB Review
Student Affairs
Sarah Clever - email@example.com
Concurrent With IRB Review
|Suburban Hospital
|Jackie Lobien - email@example.com
|Pre and/or Post Review


text:
With some parents still reluctant to send their children to school Tuesday for fear that President Obama will indoctrinate them with his scary socialist ideals, the White House has attempted to ease the hysteria by releasing the full text of his speech a day early. Now doubters can do a close textual analysis for objectionable content.
Of course, that won't shield the kiddies from the subliminal messages that the Kremlin will feed into the broadcast as the president speaks. —KA
Read Obama's education speech here.
AP via YouTube:
A Progressive Journal of News and Opinion Publisher, Zuade Kaufman Editor, Robert Scheer
© 2014 Truthdig, LLC. All rights reserved.


text: tag:blogger.com,1999:blog-7695338129494842494.post5744229482098648107..comments2014-11-27T01:41:54.437-06:00Comments on Deep South Dish: Classic Green Bean CasseroleMary | Deep South Dishhttp://firstname.lastname@example.com:blogger.com,1999:blog-7695338129494842494.post-62614249806641489332014-07-05T18:30:34.279-05:002014-07-05T18:30:34.279-05:00Thank you so much Hannah - I'm happy that you&...Thank you so much Hannah - I'm happy that you've found us too - welcome!!Mary | Deep South Dishhttp://firstname.lastname@example.com:blogger.com,1999:blog-7695338129494842494.post-1959734329497469012014-07-05T16:07:37.191-05:002014-07-05T16:07:37.191-05:00Hey yall! I just wanted to say that I've hit t...Hey yall! I just wanted to say that I've hit the jack pot with this website. A couple days ago I was looking at a recipe and it was on this site. This site has all the recipes I want and so much more! I'm so excited to try them allHannah email@example.com:blogger.com,1999:blog-7695338129494842494.post-89044957152553036032011-12-21T09:53:16.448-06:002011-12-21T09:53:16.448-06:00I have made it with the french style too so no obj...I have made it with the french style too so no objections here. Extra mushrooms are always good too! Merry Christmas!!Mary at Deep South Dishhttp://email@example.com:blogger.com,1999:blog-7695338129494842494.post-52624466208848765072011-12-20T18:12:03.923-06:002011-12-20T18:12:03.923-06:00Love this casserole and like you I 'expect it&...Love this casserole and like you I 'expect it' during the holidays. I add drained jarred sliced mushrooms to mine to go with the 'mushrooms' in the mushroom soup, and just use canned french green beans. I know, I know...but it's just firstname.lastname@example.com:blogger.com,1999:blog-7695338129494842494.post-26065461140973510492009-11-24T17:49:51.829-06:002009-11-24T17:49:51.829-06:00I'm with you - I LOVE this stuff!I'm with you - I LOVE this stuff!Venti Vixenhttp://email@example.com


text:
Email Warrant Measure Gets Senate Judiciary Nod
A measure that would require law enforcement to get a warrant to read citizens' emails regardless of their age or whether they have been opened passed the Senate Judiciary Committee on a voice vote Thursday. The bipartisan measure, jointly written by Sens. Patrick Leahy (D-Vt.; pictured above) and Mike Lee (R-Utah), comes in the form of an amendment to the Electronic Communications Privacy Act, or ECPA.


text:
Must-sees beside the sea
Thriving eclectic cuisines
More than a Stage
At our Tourist Offices
Dublin's grand old hotels
Start planning ahead
It starts here!
The exciting Dublin food scene
Dublin's best cocktail bars
Start planning your visit!
Sightseeing & transport ticket
Helping you discover the city
Visiting on a shoestring?
3 Day for the price of 2 Day P...
15% off
151 Harolds Cross Road, Harolds Cross, Dublin 6
+353 1 497 firstname.lastname@example.com
Harolds Cross Greyhound Stadium Racing Monday, Tuesday and Friday (Also Saturdays in December) Doors open 6.30pm first Race 7.55pm
Harold's Cross Greyhound Stadium is the perfect location for all types of outings whether it be business or pleasure with packages to suit every pocket and taste. The superb purpose built facility contains a 280 seated grandstand restaurant (providing both bar and tote service to your table while you dine), two corporate suites overlooking the track, luxurious bars and a very popular ground floor carvery. With the renowned Dobbins team looking after all your catering needs a great night's entertainment is guaranteed with 11 thrilling races each night.
There are a number of special discounted packages starting at only €9.99 per person while the Monday/Tuesday night restaurant special priced at only €29.99 per person includes admission & race card (normally €10), scrumptious four course dinner and a complimentary admission voucher for a return visit. In addition on any race night if there are more than 20 in your party and you organise the night you dine "Free".
Download Visit Dublin's Activities Insider Guide to find out more about Activities in Dublin.
Dust off those wellie boots people – festival season is fast approaching!
Delicious food, from budget bites to Michelin stars
After hours Dublin comes alive in a whole new way. Click here to find out more


text:
Sandra Carletti
Professor of Italian
Email: firstname.lastname@example.com
Phone: work802.443.3130
Office Hours: On leave 2014-2015
Download Contact Information
▲ indicates offered in the current term
▹ indicates offered in the upcoming term[s]
INTL 0702 - EUS Senior Thesis
European Studies Senior Thesis
(Approval Required)
Winter 2011, Spring 2011, Winter 2012
ITAL 0250 - Intermediate Italian
Intermediate Italian
A glimpse into Italian daily life will provide the context for reviewing grammar, for engaging conversation, and for writing. In exploring facets of Italian life such as regional differences, school, the family, attitudes towards politics, and food--among others--we will formulate valuable cross-cultural comparisons. Discussion, debate, and role-playing will help us generate and practice different forms of discourse that we will use for our increasingly more sophisticated ideas expressed in increasingly more complex grammatical structures. (ITAL 0102 or equivalent). Discussion/performance. 3 hrs. lect./disc./screen
Fall 2010
ITAL 0251 - Intro Contemporary Italy
An Introduction to Contemporary Italy
Intended for students at the intermediate level, this course will afford the opportunity to expand conversation, writing, and reading skills while consolidating knowledge of the more difficult points of grammar. The contextual focus of the course is contemporary Italian culture, including contemporary history and politics, the economy, the division between North and South, immigration from developing countries, environmental issues, and popular music, among others. Italian films, music, and articles from newspapers and news magazines will enhance and complete the learning experience. (ITAL 0250, waiver, or equivalent)
Winter 2011, Fall 2011, Fall 2012, Fall 2013
ITAL 0252 - Italian Culture: Facism-Pres
Italian Culture II: From the Sixties to the Present Day
To deepen the historical knowledge gained in ITAL 0251, we will discuss and analyze modern and contemporary Italian literature of various genres, as well as essays, art, and film. In the context of reading, critical viewing, textual analysis, and discussion, we will continue to develop both historical and linguistic competence. Discussion and the writing process, along with selected exercises, will continue to refine grammatical competence. (ITAL 0251) 3 hrs. lect./disc.
Spring 2011, Spring 2013, Spring 2014
ITAL 0299 / CMLT 0299 / LITP 0299 - Literary Feasts
Literary Feasts: Representations of Food in Modern Narrative (in English)
This course will consider food and eating practices within specific cultural and historical contexts. We will analyze realistic, symbolic, religious, erotic, and political functions surrounding the preparation and consumption of food. Readings will be drawn from several national traditions, with a focus on Europe. Authors will include, among others, I. Dinesen, L. Esquivel, J. Harris, E. Hemingway, T. Lampedusa, P. Levi, C. Petrini, M. Pollan, E. Vittorini, and B. Yoshimoto. Viewing of several films where food and eating play an important role will supplement class discussion. 3 hrs. lect./disc.
Spring 2011, Spring 2012, Spring 2014
ITAL 0354 - Italian Identity
Italian Identity through History, Literature, and Music
What does it mean to be "Italian"? What is "campanilismo"? What role do languages and dialects play, and how important is music, from Opera to contemporary songs, in the construction of Italian identity? This course acquaints students with the major 19th to 21st century debates on Italy and Italian Identity, and develops students' linguistic, critical, and analytical skills. readings will introduce literary genres within their historical framework. Special emphasis will be placed on the skill of writing in Italian. (ITAL 0252 or equivalent) 3 hrs. lect./disc., 2 hrs. screen.
Fall 2010
ITAL 0459 - Modern Italian Lit and Culture
Modern Italian Literature and Culture
This course will consider the works of Italian twentieth-century novelists and will explore the authors' narrative techniques within a larger discussion of the social context that their works reflect and interpret. Focusing on novels by Natalia Ginzburg, Carlo Levi, Carlo Collodi, Italo Calvino, we will discuss issues related to gender roles, family, education, class, and politics. Special attention will be devoted to each author's approach to the art of storytelling. Films inspired by some of the novels will supplement the readings. (ITAL 0355 or equivalent) 3 hrs. disc.
Fall 2012, Fall 2013
ITAL 0550 - Independent Study ▲ ▹
Independent Study
Italian faculty as a group will consider and approve requests by qualified juniors and seniors to engage in independent work. Students must submit a prospectus that includes a bibliography of no less than five sources. Interested students should contact members of the Italian faculty before the end of the preceding term to discuss their project and to see if they are available to direct the Independent Study. Students must submit a prospectus with the department chair by the end of the first week of classesfor fall and spring term approvals, by the end the last week of fall semesterfor winter term approvals. Prior to submission, sufficient advance consultation with project directors is required.Junior students are strongly encouraged to consider independent study as preparation for senior honors thesis work.
Fall 2010, Winter 2011, Spring 2011, Fall 2011, Winter 2012, Spring 2012, Fall 2012, Winter 2013, Spring 2013, Fall 2013, Winter 2014, Spring 2014, Fall 2014, Winter 2015
ITAL 0755 - Senior Honors
Students majoring in Italian must complete an independent senior project. Italian faculty as a group will consider and approve the proposals, which should be submitted before the last week of the preceding semester. The senior project will be advised by one member of the Italian department, but will be presented to the whole department. Italian honors will be awarded to eligible students depending on the final grade. (Staff)
Spring 2011, Spring 2012, Spring 2013, Spring 2014


text:
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text:
COLLEGE PARK, Md. – Notre Dame had just won a close game on the road to remain unbeaten, yet Irish coach Muffet McGraw wore a disgusted look on her face.
That's because second-ranked Notre Dame lost a 22-point lead and had to scramble to salvage an 87-83 win over No. 8 Maryland on Monday night.
If it's possible to be disappointed after a (win), I'd say that's how I'm feeling right now, McGraw said. I thought we completely lost our poise, which is so unusual for us.
Jewell Loyd scored a career-high 31 points and Kayla McBride had 20 for the Irish, who previously hadn't yielded more than 76 points in a game.
We made some big shots when we had to. We certainly weren't going to get any stops, McGraw said. That was the only way we were going to win, to outscore them.
The Irish (19-0, 6-0 Atlantic Coast Conference) appeared on their way to another easy victory after building a 41-19 lead late in the first half. But Maryland (16-3, 4-2) stormed back behind senior star Alyssa Thomas to go up 64-63 with 10 minutes left.
Notre Dame answered with a 10-2 run and the Terrapins never got even after that.
No. 19 PURDUE 80, ILLINOIS 68: In Champaign, Ill., Courtney Moses led the Boilermakrs' balanced scoring attack in the win.
KK Houser added 17 points and six assists for Purdue (15-5, 5-3 Big Ten). April Wilson had 15 and eight rebounds and Snider grad Liza Clemons scored 13.
Purdue will be host to No. 12 Penn State, which sits atop the conference, on Thursday. The Boilermakers beat the Nittany Lions 84-74 on Jan. 12.
Illinois pulled within 56-54 midway through the second half after two consecutive baskets by Jacqui Grant. Then Purdue went on a 12-2 run, capped by a 3-pointer by Moses with 6:26 left, and the Boilermakers led by double digits from the 5-minute mark on.
No. 17 DUKE 80, No. 18 PITTSBURGH 65: In Pittsburgh, Jabari Parker scored 21 points, and reserve guard Andre Dawkins added 20 as the Blue Devils pulled away in the second half to win their fifth straight.
Amile Jefferson chipped in a season-high 14 points for the Blue Devils (17-4, 6-2 ACC). Duke made 13 of 25 three-point attempts, including four during a 15-3 run midway through the second half that broke open a tight game.
Lamar Patterson had 14 points for the Panthers (18-3, 6-2) who fell to 12-1 at home.


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text:
Paul Mobley takes on new responsibilities.
Members of Manufacturers Agents' Association for the Foodservice Industry (MAFSI) project 2015...
Many foodservice equipment manufacturers continue to offer extended warranties to help sweeten the sales process during this slower growth period.Read more...
Don't focus so much on the total seat count.Read more...
Third quarter customer traffic was flat, sales up, according to The NPD Group. Technomic looks for the Top 500 Chains to have a healthy increase in units. Sysco is planning on divesting assets to gain government approval for its US Foods acquisition. This and a whole lot more in This Week In Foodservice.Read more...
As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.Read more...
For many foodservice operators, the holiday season is one of the most profitable times of the year.
SHFM gives pair of awards.
Although the unique name is unfamiliar to those living outside of Columbia, S.C., to its many loyal customers "Lizard's Thicket" is synonymous with down-home Southern cooking.
Throughout the years, the operation grew, expanding into sites where other restaurants had failed. "This was a big reason for our success. Startup costs were much less because we were converting our new locations," says Bobby Williams, the restaurant's CEO and one of the founders' sons. Four of his seven siblings are also active in the business.
Today, the chain has been cited as an up-and-comer in the family-dining segment by Chicago-based research firm Technomic. With 14 privately owned Lizard's Thicket locations, 2009 sales totaled more than $25 million, an increase of 6.5 percent from the year prior.
"The menu hasn't changed a great deal in the 30 years we've been in business," Williams says. "We serve food that Southerners grew up eating."
FE&S spoke with Bobby Williams to learn more about Lizard's Thicket and how it became a standout among the country's many family-dining operations.
FE&S: What are the day-to-day issues faced by family-dining operations?
BW: The economy is bad right now, but it is healthcare that scares us to death. From what we can figure out, it will take our profit from the past few years to pay for health care, and we will have to raise prices to make it work. Also, food prices, such as beef and pork, are creeping up.
FE&S: How have you adjusted your operations to remain profitable during this challenging economic period?
BW: We cannot raise prices; it would be the wrong thing to do. To address increased costs, we've had to become more efficient in our operations. As we grew, we weren't as observant in watching the small things, which add up. We went back to the basics to increase efficiency in terms of cutting waste, ordering food and saving electricity. Years ago, we weren't dealing with the same utility costs as we are today, so we are looking to utilize more energy-efficient equipment.
BW: What makes family dining unique is that our customers take care of our business for us. Many eat with us four to five times a week. They play a big part in our success, because they will let us know if something isn't right. We listen to their feedback and implement it into the business. Our customers genuinely want us to be successful. Also, we've always been able to provide a good value, which has helped us build our credibility.
FE&S: Please describe your menu.
BW: With our Southern location, fried chicken is still our top seller. We have recently had a big push on baked chicken, which also is popular. Other menu items that sell well are fried flounder and fried catfish.
FE&S: How have the menu items evolved in recent years?
BW: In our region, fried food is a staple, but we're currently looking to expand the menu to offer more grilled items. It is up to customers if they want the added calories of fried food. We are using more fresh vegetables than ever before. We also concentrate on locally sourced food. There has been a big emphasis on this trend recently, but we've been sourcing local products for 20 years.
FE&S: Describe your back-of-the-house operations.
BW: In our newer prototype locations, 50 percent to 55 percent of the restaurant is the kitchen, because we still cook everything from scratch. In all of our locations, the back of the house is typically larger than our dining rooms. We've made better use of space and increased efficiency in terms of labor and energy at our new sites.
FE&S: How does the foodservice equipmentsupport the menu?
BW: Fryers are a big part of our operation. We also work off of steam tables, which are built custom for us. Most offer between eight and 10 openings to accommodate our 30 vegetable offerings. We've recently incorporated new holding equipment into our kitchens. These units hold fried product for up to 45 minutes at proper temperatures, without compromising the food quality.
FE&S: When buying equipment, what attributes are key for the family-dining segment?
BW: Over the years, we have tested many units in order to improve our equipment. We've upgraded many items in older locations, having to make power modifications in the building. We don't use a lot of specialty equipment. Basically, units have to be more efficient. For example, refrigeration has to maintain temperatures, since doors are frequently opened. We have our own equipment-service department, which carries parts for all of our units. For this reason, we try to be uniform with our equipment packages in all of our locations.
FE&S: What equipment innovations have had the biggest impact on the family-dining segment?
BW: Unlike other foodservice operations, we don't use steamers or braising pans. We are still cooking pots on top of stoves. For us, the new hot holding cabinet has been invaluable to the back of the house.
FE&S: Are there any aspects of your business that have changed or will change?
BW: We are always looking for new components to incorporate into our operation. We are unique in that we have had drive-thru window service at 11 locations for the last 20 years. With today's competition, this seems to be more important now. At least 35 percent of our business is at the drive-thrus, and service is just as fast as quick-service restaurants. All of our menu items are available at the window. Because we work off of a steam table, it allows us to offer quicker service and accommodate drive-up customers.
FE&S: What are your goals for this year?
BW: In a city of 400,000 people, we have 14 restaurants. We are looking to open another site outside our current market. We want to expand our operation but don't want to lose control. Consequently, we are looking at different ways to accomplish this and find the right vehicle. My goal is to open at least one more location outside Columbia in the near future.
FE&S: What do you predict for the future of this segment?
The Editors
In an effort to expand its healthcare foodservice business in the Chicago area, The Boelter Companies has acquired Robert Gill & Company.
The Editors
Seasoned foodservice professional takes on a VP role for the equipment manufacturer.
The Editors
Whataburger has announced several updates to the company's business structure and management team that go into effect January 1, 2015.
The Editors
Hyman was longtime MAFSI member and a CFSP.
Former Avery Dennison pro to lead the multi-line foodservice equipment manufacturer.
Whether you call them griddles or flattops, these units are one of the workhorses of the...


text:
What Do Lesions Caused By AIDS Look Like
Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
Cause of lesions?I am have been HIV positive since 1995. I am presently on Kaletra and Combivir. At times my skin breaks out in lesions in various parts of my body that I treat with Clindamycin Phospate per the instructions of my physician. The lesions are at times...
Response from Keith Henry, M.D.
University of Minnesota, School of MedicineThere are a wide variety of skin problems seen in persons with HIV. Some conditions are seen similarly in the general population while others (like eosinophilic folliculitis) seem more common in HIV+ persons. Often seeing a dermatologist with HIV... Read more »
Starting therapy no new lesionsWell i guess it is very good to see that you do not have anyone answering questions in the... Read more »
lesions in AIDS patients; are they cancerAre all lesions in AIDS patients cancer? ... Read more »
HIV Frontlines: Mark King Looks Back at the AIDS Epidemic's Darkest Hour in the U.S.I'm here today with long time AIDS activist and writer Mark S. King. When Mark was 20 years old, he moved to West Hollywood. It was the early 1980s and he was set on pursuing an acting career and enjoying the gay scene. He never expected to find... Read more »
TB Diagnostics: A Crisis for People Living With HIV/AIDS WorldwideGlobally, TB is the most common infection and a leading cause of death among people living with HIV. Despite being curable, TB accounts for two million deaths each year. Thirteen percent of deaths among HIV-positive people are TB-related, and some... Read more »
March 2001 HIV/AIDS ChroniclesHIV-Related Oral Lesions Are Less Common With Highly Active Antiretroviral Therapy Insulin May Help AIDS Patient Gain Weight Health Tips: Dieticians Urge Nutrition Care for People With HIV Natural Protein May Defend From HIV, Study Finds ... Read more »
Ask the Expert: Case Study -- Newly-Admitted Patient With a Penile LesionCase A 27-year-old male presents to the prison infirmary with penile pain. He reports having had the pain for the past three days, ever since accidentally catching part of the skin of his penis in his pants zipper. The patient reports previous good... Read more »
Connect With Others
Oral on lady possible lesion in back of mouth on soft palate please help
Posted by Sim, 1 ReplyHi I have sort of already posted about this encounter but I have a slightly new worry, this may seem strange but I was examining the back of my throat as its been a bit sore recent as I have been smoking to much recently, and noticed I may have a... Read more »
Kaposi's sarcoma lesions
Posted by paulie_tx, 3 RepliesI just started meds last month. I've got about 5 ks lesions (mostly on my face) and I'm freaking out.
Anyone have experience with this KS aids-related cancer??? Read more »
brain lesion
Posted by Anonymous, 3 Repliesin 96 i was diagnosed with pml because of ct scan and mir i lost ability of speech, walking, writing and bacically have blurred vision in 98 i had a spinal tap which was negative for jc virus i then had a brain biopsy whitch was neg so i dont have... Read more »
Karposis lesion?
Posted by Anonymous, 2 RepliesI have a purplish spot about one inch in diameter on my inner right thigh. It itched at first, but not now. When I press it down, it does not white out like a bruise, but it does white out a little. It doesn't look like a bruise, bug bite, or... Read more »
Guides for People With HIV


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GRAND RAPIDS, Mich. (AP) -- A Michigan member of the Republican National Committee who faces calls to resign over his anti-gay and anti-Muslim statements is urging supporters to defend the free-speech rights of conservatives.
Dave Agema told about 70 people Monday at a Grand Rapids fundraiser that America's future depends on public acceptance of conservative values.
Agema says "there's movement to silence the conservative voice in the GOP" and says people "must refuse to be silenced by the ploy of political correctness." Agema has said gays are disproportionately involved in urban homicides and want health coverage because they're dying of AIDS. He's also questioned whether Muslims practice charity.
U.S. Senate candidate Terri Lynn Land is Michigan's other GOP national committee member and is among many Republicans and Democrats calling for Agema's resignation.
Click Here to access the online Public Inspection File
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text:
Most schools resume today
While school divisions in Louisa and Caroline counties began their academic years early, most of the region's students have their first classes of the year today.
Here's a look at what some of our local school divisions are anticipating this coming year.
Hugh Mercer Elementary School has undergone a $2.5 million addition that is ready to welcome students.
The new space—10,800 square feet—includes nine new classrooms, an ESL room, an office for a school administrator, bathrooms and a teachers' lounge.
In the remaining 114,000 square feet there also are changes, including improved security, a new music room and a new computer lab.
About $12 million worth of renovations wrapped up at Grafton Village Elementary School over the summer. An entirely new library was the highlight of the upgrades, which also included behind-the-scenes improvements such as a new heating and air-conditioning system, new flooring and energy-efficient lighting. The upgrades were part of a round of renovations to three elementary schools in the county.
Spotsylvania County schools have a lot of projects in the pipeline, pending voter approval of a $141.7 million bond issue in November.
For the fiscal year that begins July 1, 2015, the division hopes to complete improvements at numerous schools, including heating and air-conditioning upgrades at Brock Road Elementary and security upgrades at Battlefield Middle.
Among the pricier improvements would be to renovate and expand the 34-year-old Courtland High School at an estimated cost of nearly $25 million. The division hopes to start that project in the fiscal year that begins July 1, 2017.
Schools in the county opened Aug. 20, and students at Madison Elementary School are seeing renovations that are due to be finished by next summer.
The work is part of a $4 million package that includes a new front entrance, new administration and guidance area, new computer labs, a new media center and four new classrooms.
There also will be a new drop-off and pickup areas for visitors.
Students returned for this academic year on Aug. 13, well ahead of other area school divisions.
At Thomas Jefferson Elementary School, students begin the new year in a new building. The previous building was destroyed in the 2011 earthquake.
Louisa High School, also destroyed in the earthquake, is being rebuilt and students are taking classes in modular units that were placed in the parking lot.
Renovations to Culpeper High are scheduled to be completed by Thanksgiving.
The $21 million project to update the 45-year old facility began in March of 2013 and has been accomplished in phases, with students being shifted from one area to another as individual halls are renovated.
The county begins the year in the midst of a search for a new superintendent.
Applications were accepted through August and interviews with candidates will be held this month and next.
In addition, Locust Grove Elementary School will reopen on State Route 20, next to Locust Grove Primary, in the building that previously was Locust Grove Middle School. The middle school was closed in 2011 when a new middle school on Flat Run Road opened.
Vanessa Remmers: 540/735-1975
Permalink: http://news.fredericksburg.com/newsdesk/2014/09/01/most-schools-resume-today/


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I'd like to hear from educators thinking about starting a business. http://t.co/cYFI6qJoPn #ukedchat #cpchat #edadmin #edchat #educhat
Saturday, November 08, 2014
Weekly post (weekly)
Saturday, October 18, 2014
Weekly post (weekly)
Make My Groups - Flexible Team Generator and Scorer on the App Store on iTunes
Make My Groups app - FREE Team Generator http://t.co/PNjLsMZp #ipaded #edapps #iosedapp Will be using this at http://t.co/Tm1Jqjyb this week
Try this link to the "Appy Hour" Gdoc
@jgates513 Try this link to the "Appy Hour" Gdoc https://t.co/KcNLZlfb
It's war: Google + QuickOffice vs. Microsoft Offic
It's war: Google + QuickOffice vs. Microsoft Office everywhere http://t.co/9NVASAzB
Renaissance Learning Subtext - Subtext App - Subtext Reader
http://t.co/BvHfoQc9 awesome, lots of potential for social reading in 1:1 iPad schools. #subtext #ipaded
iPad productivity apps - Matt Gemmell | iPads i...
iPad productivity apps - Matt Gemmell | http://t.co/YSPogBSv Good blog post about necessary apps. #ipaded #appchat
25 Excellent Post-Production and Video Editing iPhone and iPad Apps | Premiumbeat.com
25 Excellent Post-Production and Video Editing iPhone and iPad Apps http://t.co/19csdYs9
advantage of PST ": The amazin
advantage of PST "@jdickerson: The amazing Scott Pelley piece everyone is talking about on family homelessness. http://t.co/Y5GnrNZu"
Day 12: Google Docs on the Go With My iPad | PCWorld
Gdocs on iPad #edcamphbg @jgates513 http://t.co/IkupYoS4
tags: edcamphbg
Saturday, May 31, 2014
Weekly post (weekly)
Our iPad Shelf | Flickr - Photo Sharing!
.@christine_quong My iPad shelf. Front view http://t.co/afYzQPy3sz Back view http://t.co/XWM27cKL1u #iosedapp #iPaded
Saturday, December 21, 2013
Weekly post (weekly)
iPad Educator Professional Development – The Three R's
- This is my note on this page. It really is a very nice page. And I would be talking about the page.
Saturday, December 14, 2013
Weekly post (weekly)
Web Highlighter for iPad Safari | Diigo
- Option 2: Create a bookmark on iPad Safari's bookmark bar using the following as web address
Option 2: Create a bookmark on iPad Safari's bookmark bar using the following as web address
Saturday, October 12, 2013
Weekly post (weekly)
Saturday, September 28, 2013
Weekly post (weekly)
Did you know the original Google storage was housed in Lego bricks? #HappyBirthdayGoogle http://t.co/q33kt0CywW
tags: HappyBirthdayGoogle
Saturday, September 21, 2013
Weekly post (weekly)
QR Codes in School - Pinterest board by @lherr: http://t.co/JvdYOWyRyf #mobile2013
tags: mobile2013
Saturday, September 14, 2013
Weekly post (weekly)
Picadilo - Photo editing at its best
Excellent photo editing site.
tags: photo_editing
Saturday, June 29, 2013
Weekly post (weekly)
iPads(Chambersburg): Our Challenge Pros and Cons
- Cloudon pros
Looks like Microsoft office suite
Can tie in to google docs for storage, etc
Cloudon cons
Slow, sluggish, small, difficult to work with
Requires Internet
Pages pros
Very easy to use
Lots of editing options
Easy access to camera roll
Easy to copy and paste
Does not require Internet
Easy hyperlinks.
Pages cons
No comments for markups
Cannot have multiple editors
Cannot access docs from home without iPad
Skydrive pros
Easy to insert pics, links, charts
Looks like ms office
Has excel
Has PowerPoint
Nice photo editing/formatting
Workflow very nice
Skydrive cons
Can't paste
Cumbersome, clunky
Requires Internet
Google drive pros
Easy to share
Google drive cons
Not user friendly
No pictures, no tables, no hyperlinks


text:
|01 Aug 2013
Computer Blue screens shortly afte boot. Graphics card might be cause.
It appears that my Geforce GTX 550 Ti is causing my computer to shut itself down, at least I think it is. What happens is that I boot up my PC and it gets to the desktop normally, and continues to work normally for about a minute, two if im lucky and then my screens (I have two) go black. It still has power but appears to have completely crashed, the fans still spin and the graphics card fan in particular goes into overdrive, becoming very loud.
If I reboot, I get enough time to check the action center which told me I had a power management driver problem and needed to install new drivers. I had enough time to do that between two reboots (1 for download, 1 for install) and succesfully installed new asus PSU drivers. Then the problem just kept happening as it had and action center eventually told me that my "Nvidia graphics driver has stopped working 2 times(s)". The action center was unable to find a solution and trying to download new drivers doesnt work because I get maybe halfway through downloading them before the PC shuts down again. Even if I could get the drivers from another computer I suspect it would still shut down during driver installation.
So thats where I am now. I have a computer that quickly shuts itself off making the fan on my 550 Ti go crasy. my powersupply is a fairly new (roughly 6 months old) Antec 520 whose power management drivers were just updated. I have thoroughly cleaned out the insides of my tower so it doesnt appear to be caused by dust or overheating.
I vaguely recall having a similar problem occuring when I first got my my 550 Ti that happened whenever my computer went into sleep mode, apparently it didnt like the power shift. That problem was solved by just not going into sleep mode ever.
|My System Specs
|01 Aug 2013
Took out an old 2 gig stick of RAM, leaving just my newer 4 Gig stick. That gave me an extra 2 or 3 minutes before it does the exact same thing. that gave me enough time to install up to date Nvidia drivers.
No visible improvement from the new drivers.
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text:
Injuries in Lafayette County Crash
A driver and passenger from Columbia were injured in a Lafayette County accident Saturday evening. According to the patrol report, Severin Roberts, 42, was Eastbound on Interstate 70 at Exit 37A, when she traveled off the left side of the roadway and struck an embankment. Severin and her passenger, 70 year old Dee Roberts, 70, received minor injuries and were transported to Centerpoint Medical Center.


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Authorization Codes
The Authorization Code feature lets you unlock, or override the calling restrictions of the on-campus extension you are using to place a call. It will then apply the calling privileges defined for your personal extension via the authorization code. In this way you can place a long distance call and have the charges billed back to your personal office extension.
The feature applies to only one call at a time. The procedure must be repeated for each successive call.
This can be helpful when you have the need to place a call from a local or long distance restricted courtesy phone, or when using a phone in a conference room in another department and not wanting to incur long distance phone charges on their department phone number.
To request a personal Authorization Code, fill out the ITS Services Request Form.
NOTE: Once you request and receive an Authorization Code, you will also receive a card with instructions on how to use your new Authorization Code.


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Your Favorite Not-so-Mainstream Vintage (Pre-1975) Cookbooks?
- karmalaw Jul 10, 2008 08:13 PM
After finding a cool 1968 cookbook today (Volume 5 of the Ford Times Cookbook Traveler's Guide), I was reminded about how much I love OLD, vintage, weird, and fun cookbooks...
Some of my favorite finds are:
Mountain Makin's in the Smokies from 1957 (it's still in print! : http://www.smokiesstore.org/browse.cf...)
Ocracoke Cookbook (undated -- roughly 1950's -- great seafood recipes) -- there's a version of it apparently still available: http://www.villagecraftsmen.com/cook.htm)
Flavor it Florida (1960's from the Miami News -- long defunct) --
Brer Rabbitt's New Orleans Molasses Recipes (undated -- but looks to be mid-century or so) -- lots of recipes that remove all hope of dieting.
Hawaiian and Pacific Foods (mid-century) by Katherine Bazore.... has great info on customs as well as recipes for Samoan, Chinese, Portuguese (!), Korean, Japanese, and Hawaiian foods.
What are yours?
A fun topic.
One of my favorite ones just to sit and read is "A General's Diary of Treasured Recipes" by Briadier General Frank Dorn. Has great stories of different cooks who worked for him in different countries during his career. Just a fun read, with recipes.
""Bull Cook and Authentic Historical Recipes and Practices" by George Leanard Herter and Berthe E. Herter. Every recipe has a story behind it. Makes for fascinating reading.
re: Firegoat
second that "bull cook" book. jam-packed with fascinating lore.
Bert Phillips A PASTRY CHEF COOKS AT HOME more than twenty years a head of it's time,crisp/black&white/conversions from weight to measures first rate/step by step,
sugar plastic/tempering chocolate/puff pastry technique.All more than ten years before
Pepin/Child/Lenotre ect
Several from the late 19th early 20th century,The Junior League,1st and 2nd editions
of THE PICAYUNE CREOLE COOK BOOK great histories of the food we eat and
how many things have gone full circle.
About 36" of pamphlets,all less than 30 pages,published locally from MAINE to ALABAMA.Mostly for coastal cooking and wild game.The firehouse/church anecdotes are delightful.
re: lcool
that picayune creole cookbook is a treasure. one of my very favorite cookbooks from a while back is "cotton country collection'" from the junior charity league of monroe, louisiana. http://www.abebooks.com/servlet/BookD...
so many sticky note bookmarks!!!
Morrison Wood's "With a Jug of Wine" It has the all-time best recipe for baked ham in it, as well as a host of other interesting and tasty recipes and tips.
This may not be esoteric enough, but the Woman's Day Encyclopedia of Cookery (12 volumes) was originally published in 1966 and was one of the things that piqued my interest in food. It was written by a number of mid-20th C food experts - Nika Hazelton et al - and has good recipes for just about anything you could think of. The photographs are amusing (entertaining spreads are a bit grisly-looking). Also good as a snapshot of food trends of the time.
Time-Life Foods of the World series came out around the same time and has excellent recipes as well as text, also by authorities of the time - Michael Field and others. My favorite of these is A Quintet of Cuisines (Switzerland, the Low Countries, Poland, Bulgaria, Romania and North Africa). The braised endive stuffed with poached chicken, wrapped in ham and gratinéed, a Belgian recipe, was a staple fancy dinner dish in the days before cholesterol...
re: buttertart
Second the Time-Life books. I have The Cooking of Provincial France by MFK Fisher and it's one of my favorite things to read!
re: buttertart
I agree with the mention of the Woman's Day Encyclopedia of Cookery. (My mother had it while I was growing up, and I purchased my own off of eBay.) Yes, it's a bit dated, which in its own way is fun. But it is also very comprehensive, and is one of the sources I turn to when confronted with even the most basic cooking question. Plenty of its standard recipes (banana nut bread, apple pie, etc.) are winners.
re: buttertart
I guess Better Homes and Gardens had to get on the bandwagon. I have a Better Homes and Gardens Encyclopedia of Cooking (circa 1970)--which, according to the brochure found inside Vol. 1, is".. a lot more than just 4200 recipes..." Yeah, it's 20 volumes of a delightful time capsule! It's a great resource for Retro Party recipes. And it's a source of incredulity--where in god's name did they get these props?
Actually, any of the 1960s-early 1970s-ish BH&G cookbooks are a hoot. The Ground Meat Cookbook (1969) includes a fine recipe for Snappy Burgers--hamburgers made with tomato sauce, raisins, brown sugar, vinegar, and crushed gingersnaps, a veritable demon child of sauerbraten. The same tome includes a recipe for Stuffed Meat Loaf that "...has a different twist", the twist being that it's ROUND (made in a cake pan) and has a layer of rice in the middle (the picture shows something that looks suspiciously like ground beef layer cake.
Perhaps my favorite of the vintage BH&G books I have is my first one, the Holiday Cookbook. Once again, the props in the photos are awesome. There's a Pinocchio (sp?) figurine that is used to hang mini pretzels on (pretzels on the nose). And the New Year's Eve photo shows this tabletop Ferris Wheel contraption that is used to serve olives, crackers, pistachios, and some kind of dip. And on page 95 there are directions for making your own paper Viking ship (to hold the crackers for your next Swedish smorgasbord).
Oh, darn you buttertart, for reminding me of these books ;-) Now I'll have to put off doing what I should be doing and instead sit back and read these!
re: nofunlatte
nofunlatte, your descriptions of the recipes and the props genuinely made me laugh out loud! thanks! ;-D
i love the props, too. and the photography....sure makes one appreciate the improvement in printing photos!
also love the period (50's-60's-70's) illustrations and color choices. i wonder what will characterize each subsequent decade?
re: buttertart
I found some of the Woman's Day Encyclopedia of food today.. but the thrift store wanted $3 each for them and didn't even have the full set -- argghhh!
They look great though.. so now I have 4 of them.. ha...
re: karmalaw
i've never seen more than a couple of the woman's day books at a time. i only have 1, but can't recall which part of the alphabet it covers (what an organizational concept.)
love the time life books. have several, and glad that many have both the book AND recipe book in the "cover". so sad when they've become separated....
re: chefathome
Ooooh, I disagree about Escoffier and Careme. Some of their recipes are amazingly simple and straight forward, relying completely on great fresh natural ingredients, much easier to come by in their time than ours! Okay, okay. Given that, you're right! Can't get there from here! But I do have one Careme recipe that only calls for three or four ingredients, and you can't get much simpler than that.
As for pre-1975 cookbooks, I have tons of them!
Certainly Julia Child's "Mastering the art of..." (both volumes) and "The French Chef Cook Book" fall in this category.
Andre Simon's "A Concise Encyclopaedia of Gastronomy" Both a cookbook and a fantastic reference encyclopedia of recipes and all things known to be edible in mid-20th century UK.
And while I'm doing favorite encylopedic works, my can't-do-without Larousse Gastronomique
James Beard's "Menus for Entertaining"
The New York Times Large Type Cook Book
Michael Fields "Cooking School"
Michelle Guerard's "Cuisine Minceur"
Sandy Lesberg "The Great Classic Recipes of Europe", a book for the coffee table AND the kitchen!
Robert Carrier "The Connooisseur's Cookbook" Another great coffee table/kitchen masterpiece.
Anthony Blake/Quentin Crew "Great Chefs of France" Ditto.
Henri-Paul Pellaprat "Everyday French Cooking"
The Waldorf Astoria Cook Book
The Frances Parkinson Keyes Cook Book
Then working further back in time:
Ali Bab's "Encyclopedia of Practical Grastronomy" (1906) Great recipes of the late 19th and very early 20th centuries, yet they are timeless and many recipes are still with us today!
The New Settlement Cook Book (mine is the 1954 version of the 1901 original)
Imogene Wolcot "The New England Yankee Cook Book" (1939)
Marion Cabell Tyree "Housekeeping in Old Virginia" (1879) Mine is a replica printing.
Mrs. Isabella Beeton "The Book of Household Management" (1861 original copy)
To name but a few sitting on my pantry shelves. I've got to break loose and buy a reproduction of Mrs. Beeton, because I'm killing it by using it! <sigh> I really do have contemporary cook books, but these are the heart and soul of my style of cooking. Well, except when I whip up a pb&j for breakfast! '-)
re: Caroline1
Wow! You've got an original copy of Mrs Beeton. I'm impressed....
My parents have got this great cookbook from the 60s by Marguerite Patten called "Cookery in Colour". Marguerite Patten is a bit of a legend - she started as a home economist during the war, giving people advice about how to cook on rationing, and is now in her nineties, and still makes appearances on TV and radio. "Cookery in Colour" is full of scary looking pictures of stuff in aspic, or moulded into the shape of a fish. I once looked up a recipe for potted shrimp, a classic English dish, and it went something like "Turn your potted shrimps onto a plate and garnish with a piece of parsley"! Very much of its time, and great fun.
re: greedygirl
Well, I guess the techs ARE working on the site. This is the first time I've seen this thread since I wrote mine above, so it's the first time I've seen your response, gg.
The Mrs. Beeton's was a gift from friends who came from London to spend Christmas with us in our last year in Del Mar. I love it! How else would I know what a footman's duties are? '-)
re: Caroline1
I second the motion for the NY Times Large Type Cookbook. The recipes are well-chosen for style and panache.
Another favorite is a Sunset Magazine cookbook from the nineteen fifties. It has about eight different recipes for tamale pie! (Apparently a potluck staple at the time.)
There really was an Alice and eponymous restaurant made famous by Arlo Guthrie's "Alice's Restaurant" song. And she published a cookbook, which my mom purchased. A whimsical, funny/silly read but with some great recipes I still use to this day for a no-eggplant ratatouille and her beef stroganoff....oh, and a polenta & Italian sausage casserole.
The chapter on international cooking went something like this:
"Tarragon makes it French.
Sour cream makes it Russian.
Basil & lemon make it Greek.
Oregano makes it Italian.
Soy sauce & ginger make it Chinese.
Garlic makes it good.
Congratulations. You are now an international cook."
re: weezycom
yes -- Alice's cookbook ! What a hoot.. and you can sing while you cook -- the song always goes thru my head... Oh, and there's also the Alice B. Toklas Cookbook.. another counter-culture classic!
As for James Beard and Julia Child et al.. while certainly classics that belong in a good kitchen library, my intent on this thread was to uncover togetherl the non-mainstream - -the more obscure.. those cookbooks that we might not know existed until now, but will think "grrr now how am I going to get a copy of that?". :-)
re: weezycom
this sounds charming and more fun to actually "read"...we all have cookery books, but it's the unique ones from unique persons who make it delightful to delve into. Thanks!
Cross Creek Cookery, Marjorie Kinnans Rawling.
Maryland's Way, Hammond-Harwood House Assn.
Pei Mei's Chinese Cook Book
The Unprejudiced Palate, Angelo Pellagrini. This one changed the way I look at food.
Tassajara Bread Book, Edward Espe Brown
Chico's Organic Gardening and Natural Living, Frank Bucaro and David Wallechinsky
Now that's a mixed bag.
re: Leucadian
I went to school not far from Cross Creek.... great cookbook.... one of the best, IMO, of the old school southern cookbooks...
Tell us more about the The Unprejudiced Palate!
re: karmalaw
The Unprejudiced Palate is the autobiography of Angelo Pellagrini, who immigrated from Italy around the turn of the century as a teen, settling in Washington state, eventually becoming a professor of English at UofW. The book was published in 1948, and details the deep pleasure the author took in simple honest food. There are no recipes anywhere in the book, just general nudges toward a certain way of approaching food. He was in awe of the bounty that he discovered in America, after a difficult life in Italy. It was fun to read someone who was so enthusiastic about the things that most people took for granted. One of my favorite lines is something like 'You never fill up on pesto, your jaws just get tired after a while.' He advocated planting fruit trees instead of ornamentals, making your own wine, and really tasting what you eat.
re: karmalaw
karmalaw, would that be u of f law school? gainesville a while back had a fan-tas-tic cajun place called "frenchy's cajun cafe" that served some rockin' andouille sandwiches with remoulade on crusty french bread. gone now....;-(
re: alkapal
I was there in the Lafitte's era.. and, Mama Lo's... maybe Frenchy's was there and I never went?