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Central Bistro
- Address:
3160 E. Camelback Rd
Phoenix, AZ 85016Neighborhood:
- Cuisine:
Contemporary AmericanPrice: $31 to $50
Central Bistro
- Dining Style: Casual Dining
- Website: http://centralbistroaz.com/
- Phone: (480) 646-8560
- Hours of Operation:
Lunch: Monday - Friday: 11:00 AM - 3:00 PM
Dinner: Sunday - Tuesday: 3:00 PM - 9:00 PM, Wednesday - Saturday: 3:00 PM - 11:00 PM
Brunch: Saturday & Sunday: 10:00 AM - 3:00 PM
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Contemporary American
- Executive Chef: Andrea Volpi
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Bar/Lounge, Beer, Gluten-free Menu, Happy Hour, Late Night, Patio/Outdoor Dining, Takeout, Weekend Brunch, Wheelchair Access, Wine
A word from Central Bistro
Central Bistro offers classic dishes prepared in a modern way. Our menu is seasonally crafted by renowned chef Chris Mayo; our ingredients are responsibly sourced. Central Bistro has something for everyone: those craving succulent steaks and crave-worthy desserts to those looking for healthier fare, such as farm-fresh salads and oven-baked fish. Our kitchen boasts a wood burning grill and oven used to prepare several of our items and specials. Don't miss our reclaimed wood and carrera marble bar that features an innovative selection of skillfully crafted cocktails made with fresh pressed juices, purees, foams and other fresh ingredients.Continued
Foodspotting photosSee all photos
Central Bistro reviews from OpenTable diners
78 reviews since July 31, 2014
- Food4.4Service4.4
- Ambiance4.3Noise LevelEnergetic
neighborhood gem (55)fit for foodies (43)good for groups (25)great for outdoor dining (25)vibrant bar scene (24)special occasion (20)notable wine list (20)great for lunch (19)great for brunch (18)hot spot (15)romantic (13)late-night find (11)scenic view (2)kid-friendly (2)Show More
- Always an enjoyable experienceiapplesDined on 11/22/2014We had a great meal with excellent service. For those who want a quiet experience I would go somewhere else.Special Features:I would recommend this to a friend.
- Great Neighborhood RestaurantbbenVIPDined on 11/15/2014Enjoyed every dish we had, all vegetarian selections. Everything was tasty, filled with flavor, and creative. Service was very good and attentive by several servers.Special Features:I would recommend this to a friend.
- nice spot for date nightsuperstar5131Dined on 11/15/2014The service started out a little slow.. i was the first of four to arrive and i wanted to order some wine while i waited for my husband and our friends to arrive. Once I got someone's attention everything was great from there. We shared the beets and the warm goat cheese. as an appetizer. the beets were a smaller portion than i've seen at other of our favorite spots but it was simple and tasty. The Bolognese was phenomenal and the pizza was a little underdoneSpecial Features:I would recommend this to a friend.
- Always great good/serviceCA2AZVIPDined on 11/15/2014You can't go wrong at Central Bistro when it comes to the food and service. They wait on you hand and foot and the food is always amazing. Highly recommend this place for any occasion but great just to stop in for a bite to eat for any reason.Special Features:I would recommend this to a friend.
- Scenic and awesome!traveler2014Dined on 11/12/2014reservations easy and seamless, food awesome, service amazing, what else can I say, this place has it all! Thank you for amazing and awesome experience.Special Features:
- More of the same (and that's good!)JonathanVIPDined on 11/8/2014This is a great place when you want a casual meal. Menu is eclectic, so there are plenty of choices. Food is always excellent.Special Features:
- Need Oysters??FoodlvrVIPDined on 11/7/2014My husband and I have found that Central Bistro has wonderful, fresh oysters. They generally have more than one type - sometimes four! They are served with a lovely minuet sauce as well as the seafood sauce. They also serve a small serving of seaweed salad with the oysters. It is an energetic vibe here - but, we do enjoy going their often.Special Features:
- Very disappointed!SherVIPDined on 11/7/2014We have been frequent customers to date. But this time the menu changed and we found significantly less options we would have Unfortunately first I was given what we would deem--a child's portion of "mixed" greens ( for $6.00!). We then asked for a full portion of this salad (and they then charged another $6.00=$12.00!). My sea bass came uncooked in the center and so heavily salted it was absolutely unhealthy ! The manager offered to exchange it for another dish, and I could only think of a bowl of vegetable soup--which I knew had been good since my husband had just ordered it.We received a bill that included everything but the sea bass. We strongly believe we should not have been charged $12.00 for the salad--nor for my soup.
- Great Food Beautiful Place Bad MgmtKingLeoVIPDined on 11/3/2014My wife and I love this place!! The food is always fantastic and the ambiance is great. Whether its daytime and all the very large doors and windows are open, or it's nighttime and the orange bar lights give it warm, energetic feel, the overall place is great!! One big downside is the service is very hit or miss. Due to the significant inconsistency with service, I'll blame this on management. And there is also a lack of mgmt awareness of patrons. For example, it was a beautiful day today, 75 degrees and when we showed up at 1:00 all doors and windows were shut. Also, our table was in full sun and the outside umbrella was shading the hostess, not us. Our waitress realized this and went out and changed it (management was not around).Special Features:
- culinaryhistorianazDined on 10/26/2014Five ladies gathered for brunch at Central Bistro and all of us thoroughly enjoyed our entrees. They were not only delicious but also looked beautiful...like works of "food art." The hostess was very accommodating when we asked to relocate our table to the patio so we could enjoy conversing with each other and not have to listen to the band playing inside. Our waiter was exceptional!Special Features:I would recommend this to a friend.
- TastepoloDined on 10/25/2014From the first time I ate at Central Bistro I was impressed by how good the food is. They invest a lot of effort and energy to produce quality dishes and the food is just really good. You will find dishes that make you go back there to have them again and again.Special Features:I would recommend this to a friend.
- BetterOpenTable Diner Since 2009Dined on 10/25/2014We ate here during restaurant week and was sorely disappointed, even though we ordered off the regular menu. This time was a different experience altogether. Our server was attentive, friendly, knowledgeable. The food well prepared and presented. We'll go again.Special Features:
- Try it!AwesomeVIPDined on 10/24/2014Very good restaurant. Been here several times and you have to have the drunken bread. Short of my own fondue, it's awesome!!!!!!!!!! Their pumpkin pie was to die for too, much better than the place down the street who specializes in cheesecakes! So good! Very yummy!!Special Features:
- Always a great time!AzMavVIPDined on 10/23/2014Been coming to Central Bistro for about 6 months and the food has always been great. This is the second time we have had Brian as our server; he is always friendly and helpful, with spot on service. We had a great crab appetizer, as well as beets. The honeycomb with the beets and some type of yogurt or sour cream was amazing. For dinner, the ruby trout and salmon, great dishes both. Margherita pizza was really good and the vegetable entree, very tasty. We have been looking for a regular neighborhood spot and so far, this is an excellent choice.Special Features:I would recommend this to a friend.
- CA2AZVIPDined on 10/23/2014This is my "go-to-place" when I want to take a client out for a bite to eat or just grab something to eat with friends, as the food is always great and the service too. You can't go wrong with having lunch or dinner here, and great for eating outside when the weather is nice out. I highly recommend this place for the excellent food.Special Features:
- Once Again!GoCarbGirlDined on 10/17/2014My friend and I had just been there a week ago, but wanted another great meal. When Sam, our server, asked if it was our first time there, we simply laughed. He was new to us, but I knew we had been there more than he had! We started with the Borrata and fried green tomatoes, which was so good! We had salmon and the superfood salad--just can't go wrong there! No room for dessert, yet again. Loved our choices of wine by the glass--I love malbec and my friend drinks pino grigio. We left completely sated as usual!Special Features:
- AZDreamerDinesDined on 10/17/2014I have been to Central Bistro three times and am scheduled for yet another dinner with friends. Each time we had something different to eat; each time the food was excellent. The wait staff is delightful, management is concerned and checking out everything in a nice way, the crowd was a little loud but obviously everyone was enjoying the evening. Rave review from me and my friends.Special Features:
- Lunch MeetingOpenTable Diner Since 2007VIPDined on 9/29/2014Stopped in for a quick lunch meeting. Hadn't been to Central Bistro before and had been meaning to try it. I thought it was a great spot! Food was really tasty, service was great. It is maybe slightly on the expensive side for lunch, especially if you want protein in your salad/meal, but other than that, really great. Parking in this lot is always tough - just not enough spots for as much traffic as that center handles, but you can always find a spot after trying a few rows further down.Special Features:I would recommend this to a friend.
- Amazing!!!goldengoddessDined on 9/28/2014I am so happy that I found Central Bistro! It has great food, good location and amazing staff! It has an amazing energy that makes you just want to come here and hang out with friends! I could eat here everyday! Keep up the good work!Special Features:
- Delicious!EvanDined on 9/27/2014The restaurant is definitely thriving, and it is unusual for a restaurant to have such a loud and energetic atmosphere while also providing top-notch food. The other great thing is that there are plenty of entrees under $20.00, so it is definitely affordable if you are on a budget. That being said, I think all of the mixed drinks were about $9.00 or above, but they are definitely well-crafted and tasty (especially their version of a limoncello). Definitely recommended.Special Features:
- Impressive Dinner at Central BistrodaynaDined on 9/26/2014I had friends visiting from out of town and took them to Central Bistro on a Friday night. The food was spectacular and the service was outstanding. Would have preferred a slightly less energetic noise level and the temperature was a little cold but everything we ordered was wonderful and we all agreed we'd return.Special Features:
- Central Bistro: top-notchtamaramcberryDined on 9/25/2014I was entertaining a foodie friend visiting from Chicago. Our waiter, Chris, saw to it that our experience was first rate...from opening martinis to appetizers, wine, dinner and coffees/dessert. Wonderful all the way around. We'll be back.Special Features:
- notafoodieDined on 9/20/2014The waiter was attentive, but when I ordered my drink, a vodka soda, I asked for a lemon & he brought a lime. Also, we both had food that he offered to box up, but he never brought it back to us. The staff was very friendly, but the music was really too loud.Special Features:
- zadieDined on 9/15/2014We celebrated my birthday at Central Bistro and had a delicious dinner. The restaurant is in the Biltmore area and very convenient for us. The wait help is very congenial and attentive but most of all the food was outstanding. I have frequented their other restaurant call Local Bistro and have been very pleased there also. Seems to me that the help is trained thoroughly and they make your dining experience good.Special Features:
- Excellent ServiceCarlyDined on 9/13/2014The service is by far amazing. Had multiple people check on us. The drunk bread is too die for. Also, I like how they bring around a tray of fruit, asking what you would like in your water.Special Features:
- Always Delicious!GoCarbGirlDined on 9/12/2014It is a pleasure to know that we can go to Central Bistro any evening and have a wonderful meal! Taking someone out to dinner from out of town can be risky, but CB always comes through--we had great service, yummy food and wine, and it was terrific as usual!Special Features:
- very enjoyableGobzafunVIPDined on 9/7/2014met a friend here for dinner - first time for both and we really enjoyed all of our menu choices. the wood fired artichoke was especially memorable and will come back for that alone!I would recommend this to a friend.
- CA2AZVIPDined on 9/7/2014Always great food and great service. Really enjoy dining here as much as possible as I can count on it always being great.Special Features:
- Pleasantly impressedEagerfoodieDined on 9/6/2014First visit and was pleasantly impressed. There was bad weather that night. Service was very attentive and great.we shared the salad with cheese plate and enjoyed them both. Ruby red trout was excellent as was the spicy crab sphagetti.Special Features:I would recommend this to a friend.
- Loved itSPeatsDined on 8/30/2014Everything was wonderful at Central Bistro - loved the oysters, the wine specials, the seared tuna salad! All in all, a great Saturday date night restaurant for us!Special Features:
- OpenTable Diner Since 2005Dined on 8/29/2014We had a great evening here. Our guest from Germany loved the food and was really please with his meal. Our kids were treated very well by the staff.Special Features:
- Central Bistropeanut95Dined on 8/24/2014Had an opportunity to get out to breakfast with some friends at the last minute on a Sunday morning and thought we would pop in. I made a reservation, as I have visited the restaurant on several occasions, and know it is always best if you do reserve ahead of time. The food was amazing as usual and our server was great. She was very prompt to help us upon being seated and also kept visiting us on a regular basis to make sure we didn't need for anything! We really enjoyed our visit....as usual.Special Features:I would recommend this to a friend.
- great food but too noisyBavarianChickDined on 8/22/2014I have been to the bistro a couple of times for dinner and while evey one in my group enjoyed the food we all find it too noisy to have a conversation, especially during dinner.Special Features:I would recommend this to a friend.
- FabulousAsimDined on 8/17/2014Great Service! Great Food! Love the Fresh Pastas! Great Appetizers! Divine CocktailsSpecial Features:I would recommend this to a friend.
- OpenTable Diner Since 2007Dined on 8/16/2014great brunch, food and atmosphere were wonderful. The kitchen seemed to be a little overwhelmed the morning we were there,. so there were a couple of snafus. HOWEVER, management more than made up for it, and comped an entree and a side dish. We were not in a hurry, so the extra wait was not bothersome, and they were so gracious. We will definitely go back, the food was amazing, and the venue really nice!!Special Features:I would recommend this to a friend.
- Great food and serviceglutenfreeinAZDined on 8/15/2014We had a great time at Central Bistro. I had been in the past for lunch, but we had a great time for dinner. There was a lively, fun feel to the restaurant and our food was wonderful. We split a combination board and a superfood salad - plenty of food. As a gluten-free diner, I was so impressed by the staff's knowledge and care to make sure I was taken care of. Wonderful…. and impressed my out of town dinner guest.Special Features:
- AndyDined on 8/15/2014We have been to the restaurant 2 times. we have tried the scallop risotto and NY strip steak with peppercorn sauce. Both were outstanding. The atmosphere does not meet the prices, It is very loud . . . it is too bad, because the food is great.Special Features:I would recommend this to a friend.
- A solid, consistent spotclarsen26VIPDined on 8/13/2014Central Bistro has never blown me away with its creativity, but it is good and consistent. An interesting cocktail menu, somewhat basic but tasty fare, and really good service. The Thai steak salad is always good, really enjoyed the roasted beet appetizer and salmon entrée last time I was there. And a great peppercorn NY strip. We got a bottle of wine that had turned, and they were really great about swapping it out.Special Features:
- Still Love it!BiGMaCVIPDined on 8/9/2014We have dined at CB several times... Never disappointed!Special Features:
- YummyTheresaVIPDined on 8/9/2014The newly remodeled Central Bistro is a great neighborhood restaurant. We love to go for dinner whenever we feel too lazy to cook. The food has always been top notch. Parking can be a bit crazy, but its worth it. I've been there for date night. I've been there with my entire family of 5. I've been there as a mom with just two of my teenagers, and it works every time.Special Features:


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1968 FORD TORINO GT CONVERTIBLE (((((302 V-8))))) You have before you an outstanding example of Torino GT convertible that is in amazing... More
Originality is important and collectors are finally realizing that every car doesn't need to be a trailer queen. Instead cars like this 1968 Ford... More
VERY RARE (1 of 1) CALIFORNIA CAR1968 FORD TORINO GT FASTBACK COUPEFACTORY S-CODE 390 V8 4V AUTOMATICThis is a Beautiful, Very Rare Fastback Torino... More
This 1968 Ford Torino Fastback 2dr GT Coupe features a 428 Cobra Jet V8 8cyl Gasoline engine. It is equipped with a 4 Speed... More

subset: commoncrawl


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Our giveaway today is a BIG one! We've partnered with Cricut to giveaway not only the Cricut Explore but 7 of our favorite Cricut accessories to go with it! The winner will be set up with all the necessities plus some really really fun toys to go with it!
1. Cricut Explore Machine - the hottest cutter on the market!
2. Cricut Cutting Mat Set – 3 levels of stickiness so whether your cutting thin paper or leather your project will stick
3. Cricut Tools – perfect for weeding vinyl and they fit perfectly in the Explores tool compartment
4. Wireless Bluetooth Adapter – allows you to cut/write wirelessly from your computer or tablet
5. Scoring Stylus – fits right in the pen holder and helps you make the cleanest folds possible
6. Metallic Pen Set – add glamor to projects with these shimmery pens
7. Deep cut blade – cuts chipboard, leather and all sorts of thick materials
8. Gold Vinyl and Gold Iron-On Vinyl – we love all that sparkles and shines!
P.S. If you take advantage of Cricut's Black Friday Deal and you win, they'll reimburse you!


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PAUKUKALO HAWAIIAN HOMES COMMUNITY ASSOCIATION INC Overview
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PO Box 2424
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<<Back to Inside Mountain Bike Radio Home
March 25, 2014
Frequent guest and good friend of Mountain Bike Radio, Jonathan Davis, joins the show to discuss his recent 5th place at the True Grit. He brings some great experience with the True Grit as he's raced it each year that it's been a race.
We then launch into a pretty lengthy discussion about everything Jonathan has going in, including his new Elevated Legs compression recovery legs, the 92Fifty Cyclery shop and team, and more.
If you don't listen to this and immediately feel inspired to get do something cool, you may want to check yourself for a pulse.
You'll also hear about:
- Elevated Legs
- 92Fifty Performance Studio and Camps
- AntiEpic 160 aid stations and course marking
- Jon's clear passion for everything he does
- The future of the 92Fifty team
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92Fifty Cyclery - http://www.92fifty.com
Get 15% off of a set of Elevated Legs by becoming a Mountain Bike Radio Member - http://store.mountainbikeradio.com/product/mountain-bike-radio-1-year-member
2014 Endurance Racing Calendar - http://www.mountainbikeradio.com/mountain-bike-calendars/endurance-race-calendar/
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Go to Admin » Appearance » Widgets » and move Gabfire Widget: Social into that MastheadOverlay zone
Dear Editor:
This made me sick when I saw this on Facebook. What is wrong with the so called Friends of Reservoir Hill. Destroying beautiful trees and digging into the earth and replace it with cement for a dumb observation deck. Are they so lazy that they can't walk to the edge and look down or out to see the beauty that nature has given to all of us. This group should change their name to "The Destroyers of Reservoir Hill."
Madeleine Heath
Follow these topics: Letters to the Editor, Opinion
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This is guest post by Ragazzo. He uses Behat as well as Codeception for making his project better. He was often asked to do a comparison between Codeception, Behat, and PhpUnit. In this post he explains the commons and different parts of this products.
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Submitted: May 11 2013 / 08:59


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Network: 21Sextury Network
Models: Simony Diamond
Tags: babes, anal, blowjobs, facial cum, one on one
Simony Diamond has already made a couple of incredible hardcore scenes for us. Since she looks gorgeous we thought you might welcome yet another sizzling hot appearance of hers. Don't worry, Simony Diamond received a thorough ass training this time too! Zenza got hold of her round ass and fucked it with no mercy! And Simony enjoyed every minute of being ass-fucked!


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Tiny Ion Thrusters May Get Student Time Capsule to Mars
WASHINGTON — A student-led mission aims to send a time capsule to Mars, using a new, more compact kind of propulsion system. The Time Capsule to Mars mission is designed to bring three tiny "cubesats" containing photos, videos and other media provided by people around the world to the Red Planet, using "ion-electrospray technology." This new kind of propulsion system could deliver the cubesats to Mars in as few as four months, the mission's organizers say.


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Down Brownie Lyrics - ZZ Top
When I woke up this mornin'
had a smile run across my face.
My baby from town just had to get down,
come and drag me all over the place.
Gonta drive on a flatbed trailer truck
down on highway fifty-nine.
I had the blues and my baby, she knew
she's holdin' little piece of mind.
Down brownie,
my brownie downtown,
down brownie.
Got my share and I'm a black hand cottonfield
just to try and keep myself alive.
Eatin' red beans and rice with the right sauce, it's nice
or anything you wanna try.
Now I'm hitchin' a ride back from Brownie's,
I'm kind of sad but I feel alright.
The cold night it stings but I got me some wings,
I'll be flyin' into Houston tonight.
- Billy Gibbons
Click here to submit the Corrections of Down Brownie Lyrics
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UK immigration up sharply in year to SeptemberFebruary 27, 2014 @ 3:18 am
LONDON (AP) - Official figures show some 212,000 more migrants moved into Britain than left in the 12 months that ended in September, with the number of Romanians and Bulgarians increasing dramatically.
The net migration figure represents an increase over the previous 12 months when some 154,000 more people arrived than left.
The quarterly figures released Thursday by the independent Office for National Statistics show the difficulties the government is facing in getting immigration down.
The statistics office also found that the number of Romanians and Bulgarians who arrived in Britain rose to 24,000 arrived against 9,000 the previous year in advance of the year-end lifting of work restrictions.
Immigration has become a sensitive political issue in Britain ahead of this May's elections to the European Parliament.
(Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)
More Marches
Demonstrations following the grand jury's decision in Ferguson aren't over in Seattle
Ferguson Torched
Smoke billowed from burned-out buildings after Ferguson erupted in flames overnight
The Scene In Seattle
Photos of protesters in Seattle holding 'die-ins' following the Ferguson decision
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'The Iraq Inquiry report will "not be a cover-up in any shape or form", the UK's top civil servant has insisted.'
BBC News, 9th September 2014
Source: www.bbc.co.uk
'The Iraq Inquiry report will "not be a cover-up in any shape or form", the UK's top civil servant has insisted.'
BBC News, 9th September 2014
Source: www.bbc.co.uk
'When will a court order an inquiry into the deaths in combat of soldiers serving overseas? Following recent judgments of the English and Strasbourg courts extending the application of the European Convention on Human Rights to zones of armed conflict overseas in certain circumstances, the question is likely to arise frequently over the coming years. In R(Long), the Divisional Court strongly endorsed the doctrine of combat immunity and appeared to set its face against the recent rise in claims against the MoD by soldiers deployed abroad and their next of kin.'
UK Human Rights Blog, 27th July 2014
Source: www.ukhumanrightsblog.com
'The Chilcot inquiry, which is expected to contain damning criticism of the way Tony Blair and his close advisers led Britain into war against Iraq, is unlikely to be published until next year, the Guardian has learned.'
The Guardian, 26th June 2014
Source: www.guardian.co.uk
'The Law Society has demanded action from the Home Secretary, Theresa May, over a string of violent threats dating back a decade against the human rights lawyer who brought cases against British soldiers over alleged brutality in Iraq and Afghanistan.'
The Independent, 6th June 2014
Source: www.independent.co.uk
'Allegations that British troops were responsible for a series of war crimes after the invasion of Iraq are to be examined by the international criminal court (ICC) at The Hague, the specialist tribunal has announced.'
The Guardian, 13th May 2014
Source: www.guardian.co.uk
'On 26 March 2014 the Supreme Court gave a lengthy judgment in Kennedy v Charity Commission [2014] UKSC 20, running to 248 paragraphs. The Supreme Court decision is full of surprises. The Court decided to depart from the arguments of the parties- the majority insisted that common law rights rather than the Human Rights Act were the key to the case; and then embarked on an extended and wide ranging obiter discussion of public law issues, revealing further disagreements between the Justices.'
UK Constitutional Law Association, 18th April 2014
Source: www.ukconstitutionallaw.org
Kennedy (Appellant) v The Charity Commission (Respondent) [2014] UKSC 20 (YouTube)
Supreme Court, 26th March 2014
'An unprecedented rise in court actions is placing a huge burden on the Ministry of Defence and could have the unintended consequence of leading to even more civilian casualties, according to a report by MPs.'
The Guardian, 2nd April 2014
Source: www.guardian.co.uk
'The Supreme Court's much anticipated judgments in Kennedy v The Charity Commission make for a long read. But they are very important. All the parties in Kennedy were represented by Counsel from 11KBW: Andrew Sharland for Mr Kennedy; Karen Steyn and Rachel Kamm for the Charity Commission and the Secretary of State; Ben Hooper for the ICO; and Christopher Knight for the Media Legal Defence Initiative and Campaign for Freedom of Information.'
Panopticon, 28th March 2014
Source: www.panopticonblog.com
'Kennedy v. Charity Commission et al, Supreme Court, 26 March 2014. In judgments running to 90 pages, the Supreme Court dismissed this appeal by Mr Kennedy, a Times journalist, for access to documents generated by the Charity Commission under the Freedom of Information Act 2000 concerning three inquiries between 2003 and 2005 into the Mariam Appeal. This appeal was George Galloway's response to the sanctions imposed on Iraq following the first Gulf War, and little Mariam was a leukaemia sufferer. Mr Kennedy's suspicion, amongst others, was that charitable funds had been used by Galloway for political campaigning.'
UK Human Rights Blog, 26th March 2014
Source: www.ukhumanrightsblog.com
'This week, a challenge to the legal aid reforms by the Howard League for Penal Reform is rejected, while campaigners seeking an inquiry into the action of British soldiers in Malaya in 1948 face similar disappointment. Meanwhile, some of the most senior judges in the UK give their views on the role of the judiciary today.'
UK Human Rights Blog, 23rd March 2014
Source: www.ukhumanrightsblog.com
'Claims that UK soldiers unlawfully killed Iraqi civilians in 2004 have not been supported by evidence heard by a public inquiry into their deaths, lawyers for their families have said.'
BBC News, 20th March 2014
Source: www.bbc.co.uk
'Legal experts from around the world are to join calls for an investigation into whether British politicians and senior military figures should be prosecuted for alleged war crimes in Iraq.'
The Independent, 12th January 2014
Source: www.independent.co.uk
'This week, there are criticisms over the delay of inquiries both into the mistreatment of terrorism suspects and the Iraq War. Meanwhile, discussion continues over the relevance of the EU Charter of Fundamental Rights for UK law, and a dying asylum seeker on hunger strike will not be released.'
UK Human Rights Blog, 24th November 2013
Source: www.ukhumanrightsblog.com
"A UK businessman who sold fake bomb detectors around the world has lost a challenge against his 10-year sentence."
BBC News, 12th November 2013
Source: www.bbc.co.uk
"Cabinet Office resists Chilcot's request to disclose what the allied leaders said in the escalation to war."
The Guardian, 9th November 2013
Source: www.guardian.co.uk
"The Iraq Inquiry says it cannot proceed with the next phase of its work because key information, including correspondence between Tony Blair and George W Bush, has yet to be released."
BBC News, 6th November 2013
Source: www.bbc.co.uk
HF(Iraq) and others v Secretary of State for the Home Department; MK(Iraq) v Same [2013] EWCA Civ 1276; [2013] WLR (D) 407
"There was no presumption that the eligibility guidelines issued by the UNHCR in relation to Iraq should be followed unless there were cogent reasons for not doing so."
WLR Daily, 23rd October 2013
Source: www.iclr.co.uk
"A 'sustained legal assault' on British forces could have 'catastrophic consequences' for the safety of the nation, an influential right-leaning think tank has warned."
BBC News, 18th October 2013
Source: www.bbc.co.uk
"In late 2007, the Secretary of State for the Home Department made an order depriving Mr Al Jedda, who had been granted British citizenship in 2000, of his citizenship, under the British Nationality Act 1981. Section 40(4) of the Act prohibits the deprivation of nationality where the effect would be to render the person stateless."
UK Human Rights Blog, 14th October 2013
Source: www.ukhumanrightsblog.com


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Nathan Hager, wtop.com
WASHINGTON - "How do you think I look?"
The question is innocent enough, but not when it's young children asking it via online videos.
Search for "Am I ugly" on YouTube, and you'll find dozens of videos posted by kids -- apparently younger than teenagers -- just like this one that caught the notice of the women's blog Jezebel:
The children who post these videos are actively soliciting comment on their appearance.
Those comments can range from sympathetic to downright hateful.
"The process of getting or eliciting feedback on one's appearance can be almost breathtakingly complex and overwhelming for a developing child," says Dr. Brad Sachs, a child psychologist based in Columbia, Md.
He says it's not unusual for even young children to want to stack themselves up against their peers when it comes to their outward appearance, but taking the extra step of asking the question online may suggest a heightened preoccupation or a feeling of inadequacy about the child's sense of self.
Parents who think their kids may be feeling insecure about their looks should have a heart-to-heart with them, Sachs says.
"Usually it can become an opportunity for the parent and the adolescent to have some more meaningful dialogue about issues related to what's most important," she says. "Are the enduring virtues related to intelligence and kindness and compassion, or do they have to do with how you look and what you wear?"
Sachs says he's had a number of parents come to him with concerns about their kids' self-image, and he does see this video phenomenon as a growing trend.
"In a way, it's almost an inevitable echo or reflection of our culture's preoccupation with appearance," he says.
Follow Nathan and WTOP on Twitter.
(Copyright 2012 by WTOP. All Rights Reserved.)


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With the help of a few famous faces – Vanessa! Halle! Christie! – these gorgeous gals prove true beauty is timeless. By Karen J. Quan
Credit: Leon/Retna
Updated: Monday Apr 27, 2009 | 06:00 AM EDT
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After breast cancer and reconstructive surgery, she attacks every day with strength and purpose
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The Miami native has no problem showing a little skin. Or even a lot of skin. Just check out her racy ads for Calvin Klein. "I'm not at all ashamed or frightened about showing my body," she told the Spanish edition of Vogue. As for being labeled a sex symbol, Mendes says, "I like it when it doesn't limit my career. It's a part of my life, but on a secondary plane."
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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- Summary: Celebrity Wife Swap is the ABC reality series where two celebrity families trade wives to find out what life is like in a different celebrity household. With children who have been raised by celebrities, you never know how they will behave. This time around stars like Gary Busey, Ted Haggard, Carnie Wilson and Tracey Gold will make the switch, and the results will definitely be unexpected.… Expand
- Genre(s): Reality
- Show Type: In Season
- Season 2 premiere date: Feb 26, 2013
- Episode Length: 60
- Air Time: 08:00 PM
- More Details and Credits »
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WINNERS: THE TROPIC OF SERPENTS by Marie Brennan
By John DeNardo | Saturday, March 15th, 2014 at 12:04 am
The winners of our giveaway for The Tropic of Serpents by Marie Brennan have been chosen and notified.
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November 25, 2014
It is the eve of Milwaukee's Summerfest and organizers are crossing their fingers, hoping for good weather and a good year.
Park vendors have spent their recent days scrubbing kitchens and stocking shelves.
The festival's official opening is Friday, with opening ceremonies set to start at five in the evening. Summerfest features numerous stages hosting daily music shows including Tim McGraw, Journey, Weezer, and Santana.
The event ends on July 10.
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We've all seen it. Whether in real life or observing a work of fiction, a character is positioned to inexplicably begin rapping. A beat will kick in and/or a mic will be thrust in their hand and, for some reason, eight of their first nine words are "My name is...and I'm here to say." See also:Fi ... More >>
The music community in the Twin Cities and beyond lost a friend in Tim Carr. The Hopkins-bred music writer and A&R representative who went on to sign the Beastie Boys to Capitol Records was found dead at his Thailand apartment. He was 57.According to Pattaya103.com, he was reportedly found with ... More >>
Each December, you can bet your bough of holly that if a retail space has a PA system, it will pause its cheaply licensed Muzak in favor of Christmas' more expensive, but consumer-enabling, catalogue. Radio stations will cease regular programming for weeks, often witnessing an increase in listenersh ... More >>
Rap music is an omnipresent sound in the country's earbuds today because acts like Public Enemy refused to fold. With two albums released this year, Most of My Heroes Still Don't Appear on No Stamp and The Evil Empire of Everything, this has been a vital time for the 25-year-old group and its mercil ... More >>
Anyone who grew up in the '90s would tell you "Sabotage" is easily one of the defining music videos of the decade, whereby the Beastie Boys riff on '70s cop shows with an exaggerated chase through the streets in bad wigs and aviators. Now, nearly 20 years later and as the hip-hop world mourns the l ... More >>
The Beastie Boys' Adam Yauch, best known as MCA, has died at 47. He was diagnosed with cancer in 2009 after a tumor was discovered in his salivary gland, and had been in treatment since that time.Related:Adam Yauch, RIP: A Life in PhotosCompared to the high nasal proclamations of Ad-Rock and Mike D' ... More >>
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We're a long running (almost 4 years now) progression raiding guild on Echo Isles (PvE). Our main goal is to provide a fun, progression oriented guild focused on balancing WoW time with real life, and we like to think we've been pretty successful. We raid 3 days a week for 3 hours a day, and managed to finish WOTLK 11/12 25-man hard modes when we took a break from raiding in anticipation of Cataclysm.
Our roster is primarily made up of mature, working professionals and family-types. Drama is virtually non-existent and we recruit sparingly in order to give existing members the most opportunity to raid. People who join EndGame often comment on our stability, fairness and organization. Those are the attributes we strive for, and those are the attributes that allow us to do in 9 hours what other ranked guilds on the server spend 12-20 doing every week.
Our 25-man raiding schedule for Cataclysm is (PST/Server time):
Tuesday, Wednesday and Thursday: 6:00pm - 9:00pm
We have an unofficial weekend 10-man group, but currently our main focus is on 25s.
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Death Knight: DPS
Druid: DPS (boomkin) or resto
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Paladin: Retribution
Priest: Discipline
Shaman: All specs, wtb shammies
Warrior: Low need on DPS
If you want to read more about our guild, including our guiding documents and DKP/loot system, feel free to visit our website at http://www.endgameguild.org. If we look like what you're looking for, you can fill out an application on the site as well and we'll take a look. You can also talk to the GM or our directors in-game if you have any questions.
GM: Kaelik
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November 26, 2014
CHICAGO (AP) -- Several members of the Chicago City Council say they hope Illinois Attorney General Lisa Madigan will appeal a federal court ruling tossing out Illinois' ban on concealed weapons.
They acknowledged Wednesday it might be a long shot, given the U.S. Supreme Court's recent history that includes striking down Chicago's handgun ban. Still, they say it's worth the effort.
Alderman Danny Solis says most Chicagoans don't believe that allowing citizens to carry concealed weapons will make communities any safer.
His remarks came a day after the 7th U.S. Circuit Court of Appeals ruled the state's ban on concealed weapons is unconstitutional.
But not all city council members agree. Alderman Howard Brookins says there's nothing wrong with the court's decision. He says it means law-abiding citizens will be able to protect themselves.
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Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?
I'm going to be making Dublin Bay Prawn Bisque by Cathal Armstrong this weekend for friends. It calls for 4 cups heavy cream & 2 cups half-and-half.
Can I use reduced fat? I don't want to lose texture and too much flavor. Does it cook the same?
Here is a link to the recipe
I think reduced fat might compromise the texture of the bisque (eg. it may not be as velvety rich) - I would try adding whole milk - it will take a margin of fat out of the recipe without sacrificing too much texture or flavor. Maybe 2 1/2 cups of heavy cream, 2 1/2 cups whole milk and 1 cup of half-and-half would work well?
re: Sra. Swanky
This is an excellent plan.
re: Sra. Swanky
2 1/2 cream + 2 1/2 milk + 1 cup half/half ....doesn't this just equal 6 cups half and half ?
not being snarky, just trying to check if that's right. i don't use half-and-half that much so i'm not sure where it falls in the butterfat scale.
re: seamunky
haha!! You're right! I totally didn't realize that! It's good way for rHairing to still use the heavy cream though. Too funny!
re: seamunky
Actually, not really. It depends on what kind of cream you have. It would have to be very light cream for a true half & half mixture to equal commercial half & half. Heavy Cream is 36-40% milkfat and half & half is 10.5% in the markets, so actually a three to one mix of 2% milk and heavy cream is about right (2+2+2+36/4=10.5).
I use fat free half & half & a bit of cornstarch for the mouthfeel in mine....not traditional but very good and way less calories.
re: Cherylptw
I second this! The first time I saw "Fat Free Half & Half" I burst out laughing because it is such an oxymoron. So after scoffing for a few months, I tried it. A very pleasant surprise! I buy Land O Lakes brand, and the flavor is "on the nose" for full "real" Half & Half. I think this will work for you very well, and cherylptw's suggestion of a little corn starch mixed in to give that thicker mouth feel should be a plus as well. Good luck!
re: Caroline1
NO!!! Fat-free "half and half":
Ingredients: Ingredients: Skim Milk, Corn Syrup, Cream*, Contains less than 0.5% of the following: Carrageenan, Sodium Citrate, Dipotassium Phosphate, Mono and Diglycerides*, Vitamin A Palmitate, Color Added (Ingredient not in regular half & half)
Definition of half and half: The United States dairy product known as half and half is a mixture of one part milk to one part cream.[1]
re: sandylc
But obvioualy you've either tried it or are very clever at tracking down contents on line. If you've tasted it, you know it's not a bad imitation. Pretty darn good, in fact. The OP's objective seems to be to reduce the fat content in the recipe. I still think fat free Half & Half is a viable way to do just that. '-)
re: Caroline1
this is one thing I just can't agree with you on, Caroline.
Fat-free half and half = blerg.
I'd use *all* half and half before I'd ever head to those depths...and all the brands of fat-free dairy I've tried tend to break dramatically when heated.
re: sunshine842
i cannot go with "fat free" half and half -- and i have tried it. it has the carageenan thickener, which just squirrels it for me! it also has a strange sweet flavor…..i guess from the corn syrup.
if i were making the bisque and also wanting to reduce the fat, i'd just use all half and half.
nothing but full fat cream will ever get you the mouthfeel of full fat cream.
re: alkapal
First time out, I would just go ahead and follow the recipe and not worry about the fat content. After all, no one is going to be having a big bowl of it three times a day for two weeks. Eat the soup and skip dessert if you have to. Or vice versa. It's a personal call. (But I'd be pretty hurt if a guest refused to even taste my soup!) But the OP was lookin for ways to reduce the fat content of the soup, and this is honestly what I would try. But NOT for a dinner party. I would have a trial run first.
re: Caroline1
i agree…..i'd try it as written first. as you say, no one will be gulping big bowlfuls if the stuff.
re: sunshine842
I frequently use fat free sour cream when making beef Stroganoff, and it never breaks UNLESS I overheat it and let it reach a boil. But full fat sour cream does exactly the same thing. I will also add that I've never cooked with fat free Half & Half, but was assuming it would work well. I do not think yogurt. full fat or not, will come close to the flavor profile called for in the recipe. I would try about a half recipe using the ff H&H before making the full recipe for company. But that's just me. I firmly believe that nothing tastes identical to any given two people. We all taste just a little different than the rest of us. The ff H&H could taste "off" to one person and not to another. I'm one of those people who cannot handle the flavor of safflower oil, yet others swear it is flavorless. Life is a mystery! '-)
re: Caroline1
For me it's a matter of using real foods, not fake processed foods. to reduce the fat in something that has a bunch of cream, the solution is to sub half and half or whole milk or some combo of the two for some or all of the cream, not to start adding processed stuff.
re: sandylc
Well, for me, I have an "allergy" problem with fat: It makes me swell up AND stay that way! But seriously, I do have to limit my fat intake. I don't have a gall bladder. And a high fat content diet really does pack the pounds on me. So.... If/When I want to simulate the fatty foods I used to know and love, I can only recreate them on a restricted fat level by using things like fat free sour cream and other "processed stuff." I know... Some food things can kill you. Oh, well... I'm 78 years old and no longer afraid of dying... After all, no matter how you slice it, birth is the beginning of a terminal process. '-)
re: Caroline1
Ouch...that's too bad about your GB.....I hope you feel well despite missing a part or two.
We all do what we must do....you have obviously found what you have to do.
I try to avoid processed food as much as possible for health, taste, value, and quality reasons - just how my family does things!
re: sandylc
Worse things can happen than losing your gall bladder. My fat restrictions have a lot more to do with weight than with not having a gall bladder. A week after the laporoscopic surgery, my surgeon insisted that I join him and his office staff for lunch from... Chico's Taco's in El Paso, TX, the greasiest food in town! No problemo! '-)
re: Caroline1
I've tasted it and I think it's awful.
re: Caroline1
If you want your soup made with milk and thickeners, I don't understand why you wouldn't just use milk and thicken it with a little roux. It won't be the same as with cream, but it'll be actual food and it'll probably still taste good.
Most thickeners used in processed food aren't terribly heat stable anyway, so by the time you serve your soup, you may find it's just as watery as if you'd used nothing but milk. Or worse yet, it could separate.
I should add, there's nothing in that ingredient list that's scary -- carageenan is not dangerous to consume -- but eh. I prefer to eat a food-based diet as much as I can.
re: sunshine842
Well, by that definition anything at the supermarket is okay, because it's all derived from food. (Except for the salt, which is a rock.)
I'm not saying it's dangerous -- like I said, there's nothing really scary in those ingredients -- but a processed fakey food product (fakey because it's trying to mimic half-and-half) is not likely to lead to a great bowl of soup. Just cutting back on the cream in favor of milk will make something that's less rich but still good.
re: Exy00
Jeeeez! WHERE did I say I want my soup made with milk and thickeners? The OP asked for thoughts on a way she came up with to reduce fat content and asked if there were any more. I made a suggestion. It does happen to be one of things I would consider at the top of my "to try" list. I don't want to ague with you that my way is the only way. I am a fairly competent cook. But I insist the NO ONE, least of all you, do things my way. Okay?
re: Caroline1
Sorry, I wasn't trying to insult you but that's what fat-free half-and-half is. And so was my thought about using milk and roux. It's milk and thickeners either way.
re: Exy00
Well, I'm obviously cranky tonight. And this is interesting because after I entered my post, it was deleted. Now it's back. Chowhound exists in a curious dimension.
There are probably at least twenty or thirty ways to accomplish what the OP is interested in doing. Some, such as rice as the traditional thickener, are very old. Some, such as fat free Half and Half, are very new. "New" is rarely in and of itself a bad thing, yet there are always those who greet it with shock and dismay. The culinary lexicon is changing rapidly, and for those of us who have been around long enough to have experienced a time when there was a precise lexicon of haute cuisine, we miss those times! "Molecular gastronomy," or whatever you want to call it, has turned tradition on its head and uses all sorts of "chemicals" to achieve making familiar foods nearly unrecognizable and ridiculously expensive in very elite restaurants. Are the chemicals dangerous? Maybe if you overdose on them. But at those prices, who can afford to do that? My understanding is that this soup is to be a one night thing. Whether she uses the recipe link she offers or modifies it by using one or more of the suggestions here, her guests will probably be touched she cares about them enough to cook for them. How and what she cooks is her decision.
I am still baffled why some threads go on and on and on amicably, other threads lead a very short amicable life, then every once in a while a thread comes along that is pure melt down! Curious....
re: Caroline1
No one has mentioned it, so I will - xanthan gum provides a mouthfeel that is closer to that of fat and usually a slightly cleaner flavor release than cornstarch. It would be my go-to choice for emulating the texture and feel of full-fat sauce when cutting the fat partially but not entirely. Also less problematic from a carb standpoint, if that's a concern to anyone.
re: cowboyardee
these gums cause gastric problems in some people, like moi. also, it doesn't sound so nice to add to a shrimp bisque.
""""Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier,[2] commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.""" wiki.
re: alkapal
Guar gum is known to cause more in the way of gastric problems than xanthan gum. Xanthan gum has been in use by industry for quite a while and has a very good track record for safety as a foodstuff, significantly better than many common ingredients that no one bats an eye at when suggested. That said, I'll take your word for it that it causes you problems. But... I don't refrain from suggesting peanuts in a recipe just because a small minority of people have [severe] problems with em, unless those problems have already been stipulated. Same thing goes here.
As to its textural effect in a bisque, part of the reason I suggest it is because it is a common ingredient in storebought bisques, where it's used pretty much for the very reasons I outlined above - it leaves a very silky, fatty mouthfeel without dampening flavor. Of course, if I were just trying to make a bisque taste as good as possible, it wouldn't use it - I would use cream. But when cutting the fat and maintaining the texture and flavor, it's a better option than corn starch or carrageenan, IME. Different effect from a flour based roux, which kind of adds its own element (as well as some fat and carbs) which may or may not be desirable. I haven't tried rice starch for this kind of thing, so I can't compare that. I'd suggest you try it before you knock it, but I guess that doesn't really apply to you specifically.
re: alkapal
After several weeks of experimenting with gluten-free baking for an upcoming column, I bow down at the xanthan gum altar.
re: pikawicca
I think there's been a remarkable amount of "culinary myopia" in this thread, and while you and alkapal are being very civil (as always) you two are a great example of how and why one size rarely fits all. I don't think there is any food that is safe and/or good to all people. Things have gotten pretty sticky when some have thought their way is the only way, or that "chemicals" are unacceptable. Chemicals are what food is made out of, whether it comes from a plant, an animal, or a test tube. '-)
re: Caroline1
The sticking point seems to be whether a naturally occurring chemical is identical to a manufactured chemical. On the face of it, the answer is "yes," but there are no long-term studies and people are suspicious. (Personally, I won't touch HFCS.)
re: pikawicca
That commercial by the HFCS folks that it's all sugar and your body doesn't know the difference REALLY grates on me. In fact, I think it should be banned because it simply is not true. I am allergic to high fructose corn syrup, but not nearly as severely as I used to be. I attained most of my allergies through blood transfusion. Four units of what I have come to call, "sangre de wino." In that initial hyper-allergic phase I was allergic to all foods except white rice. Until your allergist tells you you MUST avoid corn in all forms, you have no idea how pervasive it is! Allergies can sure make your everyday diet expensive!
What "Agribusiness" has done to our food supply is frightening when you get down to an overall survey of the problems. Agribusiness has given us rampant heart disease from eating grain fed beef, mad cow disease, frequent e-coli outbreaks, high fructose corn syrups, and tasteless tomatoes, to name but a few of their science-gone-wrong masterpieces.
And you're absolutely right. There is no way of knowing what some of these "magic tricks" will do to us in the long run. Scary! But I am grateful for Daisy fat free sour cream so I can still have my occasional Stroganoff...! '-)
re: cowboyardee
Cowboy: "No one has mentioned it, so I will - xanthan gum "
LOL! I gotta admire your spirit, Cowboy. You're willing to toss in just any old hair trigger, aren't you? One time I ran into an elderly lady acquaintance in a supermarket where she was working her way through the ice cream freezer looking for ANY ice cream made without xanthan gum and/or carrageenan. I told her to buy some heavy cream and an ice cream freezer and make her own. Sometimes I suspect that the average allergy free shopper NEVER reads the content labels on foods they're familiar with and/or like. It's a funny world we live in. '-)
re: Caroline1
Ehhh, this site is more interesting when people are willing to float the occasional unpopular suggestion out there. ;)
re: cowboyardee
Bravo! '-)
no, it doesn't cook the same or taste the same. Whole milk will still taste wonderful but the silkiness of cream cannot be replicated.
If you don't want the cream, why not make some other kind of shrimp soup??????
You could make a very thin bechamel with a small amount of blond roux and a lot of 2% milk. It won't be the same but the white sauce will add a bit of the thicker mouthfeel. I used to do this for a faux Alfredo sauce until I decided the carbs were worse than the fat.
re: ipsedixit
Yogurt will break and curdle unless you change the recipe and just add it at the end, off the heat. But the inherent sourness will throw the whole flavor profile out of whack. You certainly wouldn't use six cups of it to replace all the dairy.
re: acgold7
Use a mix of reduced fat and yogurt, and add it at the end like you say. A little sugar will cut the sourness.
I use skim milk in place of cream or half n half sometimes in soup and it's fine, but only in soups where the dairy is not the primary ingredient. Since this recipe doesn't have any other liquid like stock, I don't think I'd try it w/ skim. I noticed the nutrition info was blank on the link. it probably exploded from trying to calc that much fat! ;-)
re: rHairing
I would use some rice flour rather than cornstarch. Cornstarch is great for some things, but in a faux bisque, the texture would be all wrong.
As for the cream, there's no substitute for the rich flavor that cream provides. I'm not crazy about the fat free half & halfs I've tried, but I've used canned Fat Free Evaporated Milk (and adding a _small_ splash of real cream to get the taste) with very good results in some dishes. A trace of real cream is not going to do any harm, and will really help to get the proper rich taste without being so heavy.
I actually don't like the fat-free + cornstarch idea myself. I made creme anglaise with milk + cornstarch and I hated it. The rest of the ingredients became way too prominent - too sugary, too eggy, vanilla was a little too assertive.
I looked at the recipe. Wow, the only liquid called for was HnH and HC! and to further thicken it with rice??? I think it's waaaaaay to heavy for my taste. It reminds me of an Indian dessert. I will not hesitate replacing half of the HC with shrimp or seafood stock. In fact, I probably would go with 3 cups of stock + 1 cup HC + 2 cups of HnH. But maybe the whole point of this Irish shrimp bisque is the richness.....
Here's a link to Ina's shrimp bisque. 4 cups of stock and 2 cups of HnH
Let us know how it goes!
re: wyogal
I do this as well wyogal and I can't ever recall feeling cheated. Granted, full fat cream does have a velvety mouthfeel but sometimes I find the richness to be overpowering as well.
re: wyogal
My first thought on reading this was going for evaporated milk for a substitution, but I wanted to see if anyone else had recommended it.
at first, i thought armstrong's recipe was strange. i didn't think it would even be very shrimpy-y. only one pound of shrimp and all that cream? and then cook it for 45 minutes? that was very strange to read…so i looked up "bisque" again. (always good to reexamine ideas), and look what i found:
""""Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Julia Child even remarked, "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain."[4] Bisque are thickened with rice, which can either be strained out, leaving behind the starch, or pureed upon the final stages."""""" (wiki)
so armstrong's recipe purees the shrimp heads along with the meat…then it is sieved, looks traditional, indeed. i just think i'd proceed a different way… and i would like it a bit lighter….
i like cutipie721's idea of using shrimp stock and the half and half -- with some cream swirled in at the end.
look at this ina garten recipe; this looks right up my alley! http://www.foodnetwork.com/recipes/in... lots of aromatics, a decent amount of creaminess, stock to give it shrimpiness, a little roux, and not overcooking the shrimp..
<<now i am wondering how armstrong's recipe's cooking time would affect the flavor extraction….maybe the long cooking time of the shrimp wouldn't "matter" like it typically would with shrimp to be eaten whole. The long cook time wouldn't matter because because the shrimp are pureed and "everything" that could be extracted flavor-wise has in fact been extracted from the shrimp, which is all contained in the bisque.…..a technique now to check out in my kitchen soon>> (I know veggo will appreciate my dilemma re the shrimp. LOL).
ps, this is why i love chowhound, it always makes me learn more!
That seems like SOOOOOOO much cream for a bisque, especially since most of the texture in a bisque comes from the ground up rice.
re: twyst
in what world does bisque contain ground-up rice? the op's recipe is the first i've ever seen using it. it shouldn't have a chowder-like consistency. traditionally, bisque was basically a dish made rich with cream and butter, but using up tidbits of heads, tails and shells which otherwise would have gone to the bin.
that this recipe cooks prawns to death only to toss them would send me elsewhere. it's terribly wasteful.
for only 1 lb. of shrimp. that is a TON of cream. i'd sub out some shrimp stock, which will boost the shrimpy flavor.
i wouldn't use the ff hc, though for reasons stated above. if fat was a concern, i'd simply serve smaller portions.
re: hotoynoodle
I agree w/ your assessment of that recipe. I think people get carried away with the whole "fat is flavor" idea. IMO, fat CARRIES flavor, but a big pot of hot cream is not something I'm interested in eating.
re: hotoynoodle
i learned from wiki that it is traditional. that surprised me.
re: hotoynoodle
"in what world does bisque contain ground-up rice?"
The rice is what makes a bisque a bisque by definition along with the process of extracting all the flavor from the shells. I know out in the real world a lot of places sell soups as bisques and dont use rice, but its mislabeling. To be a true bisque by classic culinary standards you must puree rice in the soup and then strain. If you are using another thickener you are really just making a cream soup.
re: twyst
this is how i learned to make bisque. new to me, but apparently in some parts of the world rice may be traditional, but not here in new england. we just use ground-up shells and heads.
re: hotoynoodle
thank you for that link. i have never seen that video, but played the LP at a very memorable georgetown house party circa 1980.
re: hotoynoodle
Umm in every world. I was always taught rice in the bisque and as it cooked down the starch would thicken it and give a smoother texture than a roux. Clasic french cooking 101. Food did exist before the food network.
re: jamesvb
Yeah this is what I was taught way back in culinary school as well.
re: wyogal
While a roux might be taught now it is not traditional.. I can see why a roux would be used as it is far easier and less chance. Rice can sit on the bottom and burn.. But the two French chefs that taught me sauces and soups would have rapped my knuckles for using a roux.. Remember this is from back in the days of the French kitchen where you had a whole army to prep.. No such luxuries now. Its not a judgement just the fact that it was the traditional way.. things change sometimes for good sometimes for the better.. My bigger peeve is when traditional dishes get completely bastardized.. such as olives and or tomatoes in picatta ..etc.
re: jamesvb
"Traditional" and "defining" are two different things. That's all I was saying.
re: wyogal
In most cases I agree.. things evolve.. But tradition should hold on somethings.. Pizza Margherita cant have chicken on it.. But if you dont use rice and use a roux.. no biggie.. Hey im old (42) and like to do things the way i was taught and well sometimes I take the long cut instead of a short cut.. I have a Vitamix blender but wont use it to puree a soup, just cause I like a food mill and a chinois.. It works for me, but the wife hates the clean up. LOL. I wasnt meaning to start rancour just pointing out that rice is traditional.
re: jamesvb
Would you call any soup thickened with rice a "bisque?" That is what I am getting at.
and I am older than you.
re: wyogal
No and here is why.....
Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.[1] It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques (though this is, by definition, incorrect, as this would make them cream soups).
It is thought the name is derived from Biscay, as in Bay of Biscay,[2] but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream.[3]
This is my point.. there is really no such thing as mushroom bisque or carrot bisque those are names to make them sound fancier and $$ than cream of.. And to add a Bisque usually only has seafood in it as a garnish not in it.. It drove me nuts when i would make Shrimp or Lobster Bisque and the customers would say there is no seafood in there.. Glarg
re: wyogal
also as just a quick google search i found most of the seafood bisque recipes call for rice.. Im not trying to be an A$$ just saying that a bisque is seafood and traditionally has rice.. Make it how you want call it a bisque no matter.. Im just old school in certain things..
re: jamesvb
and I am not disputing that. It was mentioned earlier that it was what defined a bisque. That a "bisque" without rice was not a "bisque." My point is that "traditional" "classical" are not the same as "definitive." That is all. Yes, my Professional Cooking does state that there are alternate ways of thickening a "bisque," and one calls for rice. But that does not mean that a shrimp bisque made with a fish veloute is NOT a bisque, as was stated earlier. It's the way folks are using the words traditional, classical, and definitive.
re: wyogal
LOL tomato tomatoe.... I would call a roux based one cream of... and rice a true Bisque. To quote Walter from the Big Lebowski... " there are rules.." Really its just whatever you want.. In the end just eat what you like and dont do chain restaurants. you can email me if you want.. would love to talk more about food with you.
re: jamesvb
There is an easier way that comes "close to, but a little different" than tradition. On those rare occasions when I bother making a true bisque, instead of rice, I make a roux or a buerre manier using rice flour instead of wheat flour. I suspect I could just simply make a rice flour slurry and it would work too. I hit upon this because I made a bisque years and years ago using "standard" long grain white rice. It may have been my blender, it may have been the rice, but no matter how long I processed it, the rice left the bisque "gritty." That doesnt happen with short grain rice to the same extent, but I've never had a problem with rice flour. You can pick it up at any Asian market if your regular market doesn't carry it.
re: Caroline1
Makes sense, I've thought about rice flour doing the trick.
re: wyogal
That's what I use...works great.
re: Caroline1
Caroline- dont blend the rice.. all you need to do is take the contents of the pot and put them in a fine strainer and mash them and mash them and all the goodness from the seafood and the rice will come out.. They didnt have blenders back in the day...
re: jamesvb
Yeah. I remember those days. Hey, I was a guest at Careme's FIRST Supper! And he was so ticked he didn't have an Asian market. '-)
Fact is rice flour is soooooooooooooooo much easier!
re: jamesvb
"Food did exist before the food network"
re: iheartcooking
However....if the food network didn't exist -- a pretty good percentage of this board wouldn't be here.
Call it a gateway if you like-- but it has definitely done the job of getting people interested in food and cooking.
re: sunshine842
That's really true. I had to get my food fix from PBS pre-Food Network. I think the quality was better on PBS, but accessibility is certainly greater on Food.
re: sandylc
Anyone remember the old school show on PBS -- Best Chefs in the.. LOVED that show.. also Justin Wilson.. gaurrrauunnntee your happy to see me.
re: jamesvb
I *still* have recipes scrawled on the backs of recipes while I watched Best Chefs.
re: sunshine842
I have some of their books - love them!
re: sunshine842
I dont disagree as I watch food network, but It has gone WAY WAY downhill in the last few years.. Getting rid of real chefs and replacing them with crap.. Ray Ray and Paula and UGGGH dont get me started on Sandra Lee or the Nealeys.. Cupcake wars.. I think the last man standing is Bobby Flay.. Now its all fakers and crap.. And yes i do watch DDD even though i hate Guy Fieri.. But its cool to see local stuff featured. Even Alton Brown is just doing ICA.
i found this old "bisque" thread, where maria lorraine weighed in (and thus has no dog in this fight here). ;-). http://chowhound.chow.com/topics/585760
re: alkapal
Amen -- at least someone gets it.
re: StrandedYankee
Fun in theory, but astonishingly socially awkward in practice?
re: monavano
evaporated milk will provide (some) thickness, but the flavor is off.
re: alkapal
Thanks. It's been so long since I've used it. It's one of those products that I buy every several years because somehow, I think I *might* need it.
I've got to check my can collection, come to think of it. I recently tossed a can that was expired around 2005.
re: monavano
oh gosh, i def. need a pantry dump-out!
re: alkapal
Yeah, plus it has 25 gms of sugar, vs. about 8 per cup of heavy cream. Some tradeoffs may not be healthier, just different.
re: monavano
Just looked at my whole milk carton - 12 g per 8 oz.
re: sandylc
One tip is to use heavy cream and add water to bring it to the fat level you want. Much less sugar that way.


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Skin care is a great thing to practice if you want to keep your skin looking good, feeling good and staying young. You will see the long term benefits if you take the time to care for your skin. If you choose not to employ good skin care, not only will your looks suffer, but you take the chance of developing various diseases.
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You can make your skin attractive and avoid health risks like melanoma when you make use of advice like that which you just read. When you are good to your body, it shows.


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September 10th Lyrics - A Wilhelm Scream
I'd like to think this is the last song for her, but I've been know to be wrong.
Seriously, this time I think I mean it,
because two years and a day seems like a good length for this crappy movie.
And as much as I want her, I can't let it run my whole life.
So here's my letter, a goodbye to these obsessive thoughts,
and we will have these records of our lives.
That's what you've got from me.
Don't ask just how we'll meet, or when that time will be,
but I'm convinced my life's a movie and good things will come this way eventually.
Because I'm releasing the good vibes on the stereo and it's shocking.
If all I can be is a memory, then that's all I want to be.
I want this to be a celebration.
Fuck this.
You never had a reason.
Fuck this.
I know you wanted to say no.
Fuck this.
Tell me you had your reasons.
Fuck this.
I never got to see you go.
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Marlisa Celebrated Her X Factor Win With "Three Cups of Fanta"
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The X Factor 2014 Grand Final: Live Results
Who Will Win The X Factor 2014?
Reigan Derry Clarifies Exactly What Kind of Artist She Wants to Be
Caitlyn Shadbolt Says the Judges' Feedback on The X Factor Can Be Confusing
Jason Heerah Wanted to Be the First Singing Drummer on a Talent Show
Tee Shares a Funny Story About the Time He Met Hilary Duff on The X Factor
These Are the Challenges of Being an Older Contestants on The X Factor
Sydnee Says The X Factor Is Different For the Judges and Home Viewers
Why Is It So Hard For a Group to Win The X Factor?
Younger Than Yesterday's Shock X Factor Elimination Is a Reminder to Vote


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25/01: Buying property in Hong Kong is easier than you think05 Apr 2011 | 02:43
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Lakeville Regency draws expatriates
Posted May 19th 2006, 12:00am by Staff Reporter
... THE ONGOING SALE of Lakeville Regency, developed by Shui On Land, reflects strong buying interest from the Hong Kong and expatriate communities in Shanghai. So far about 40 per cent of the buyers are from Hong Kong. Another 25 per cent are from the United States and Europe, and 35 per cent are from Taiwan and the rest of Asia. The expatriates are working and living in Shanghai ...http://www.scmp.com/article/549385/lakeville-regency-draws-expatriates
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Expat exodus to Singapore looms, as living costs rise in Hong Kong
Posted Sep 07th 2012, 12:00am by Ada Lee
... Ada Lee email@example.com High cost of education and housing means staff get the worst deal in Asia, survey finds Hong Kong's expats suffer as wages squeezed Expatriates in Hong Kong receive the fourth-highest pay packages in Asia but the lowest actual salaries, a survey has found. Of the US$231,000 average value of an expatriate package in the city, just 35 per cent ...http://www.scmp.com/news/hong-kong/article/1031090/expat-exodus-singapore-looms-living-costs-rise-hong-kong
Expat packages disappearing
Posted Mar 26th 2010, 12:00am by Baat Gwaa
... a huge expatriate package and Westerners are not the favoured candidates for Asia's top jobs, especially in banking. Industry watchers fear that expatriate packages are disappearing as there are more incentives to hire locals because of lower salaries. Expatriates are hired for a transitional period to train local staff. At the end of the day, the job will always go to the most ...http://www.scmp.com/article/709651/expat-packages-disappearing
HK ahead of mainland cities for Asia expats
Posted Apr 18th 2012, 12:00am
... according to a human resources agency. Lee Quane, regional director of ECA International Asia-Pacific- which released its annual Location Ratings Survey of top cities for Asian expatriates- cited ... and infrastructure; recreation; housing and utilities; and personal security. But the criteria, which aim to measure how likely expatriates will be to live in a city, do not include costs. Quane explained ...http://www.scmp.com/article/998520/hk-ahead-mainland-cities-asia-expats
Exodus of expats would cripple supporting sectors of economy
Posted Jun 01st 2004, 12:00am by Peter Kammerer
... sectors of the economy would halt if worsening terrorism forced millions of expatriate workers to leave. Recent Labour Ministry figures revealed that foreigners comprised more than 60 per cent of the working-age population. All low-paying jobs were held by expatriate workers, although they occupied nine out of 10 jobs in sectors such as health and education. London-based Saudi expert Simon ...http://www.scmp.com/article/457829/exodus-expats-would-cripple-supporting-sectors-economy
Back where his nightmare began
Posted Dec 11th 2011, 12:00am
... in Hong Kong either. Within eight months he'd become addicted to crystal meth and was working as a doorman in Wan Chai alongside triads. 'I was a buffer between the expatriates who went ... As a former serviceman himself, Thrall knew how to deal with them and other boisterous expatriates. 'Back then, what a Westerner could get away with in a British nightclub was not the case ...http://www.scmp.com/article/987494/back-where-his-nightmare-began
Chainsaw massacre
Posted Apr 11th 2010, 12:00am by Mark Footer
... that infuriated villagers, an expatriate (well, it is assumed it was he because he'd already tried to have the tree in question removed) went so far as to put pellets of poison into the trunk ...http://www.scmp.com/article/711103/chainsaw-massacre
Strange world- Tsang lectures Davos
Posted Feb 02nd 2012, 12:00am
... there was the obligatory ridicule and derision from the local press. Talk to our usual expatriate pundits who have lived here for too long, and they all think Tsang was just being silly. They need to travel more ...http://www.scmp.com/article/991472/strange-world-tsang-lectures-davos
Posted Jan 03rd 2012, 12:00am
... the concept to the presence of expatriates in this city. Is our competitiveness due to the presence of expatriate businesspeople or individuals? I am sure most local people know the answer. Expatriates who have come to this city to work do so because they can't get a better job at home. If these people's talent had anything to do with the competitiveness of Hong Kong, ...http://www.scmp.com/article/989098/letters
Oman on map for tourism
Posted May 23rd 2012, 12:00am
... in the desert, scuba diving, rock climbing, cave exploration, trekking, surfing, sailing and birdwatching. The Oman Dive Centre in Muscat offers diving courses popular with expatriates and travellers. ...http://www.scmp.com/article/1001686/oman-map-tourism
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CHAMPAIGN -- Wedge Tequila Bar and Grill plans to open a second location in town, at the former Cabo's, in Village at the Crossing.
CHAMPAIGN -- Most people go to a restaurant to get out of the kitchen. These people came to a restaurant to get into one.
DANVILLE -- People are surprised and some are upset an area staple is no longer open for business.
CHAMPAIGN -- Not only would they have to stay outside, but they'd have to serve themselves.
CHAMPAIGN -- A requirement for area restaurants may be expanding across Champaign County.
CHAMPAIGN -- People around Central Illinois say they've been getting messages from Republican gubernatorial candidate Bruce Rauner. But that's not who the display says is calling.
SULLIVAN -- Authorities are investigating the case of a restaurant fire.
GIFFORD -- It's hometown cooking with a heart.
URBANA -- One of the 12 Best Restaurants Outside Chicago is right here!
CHAMPAIGN -- An area restaurant has closed. Owners of Prairie Fire Steakhouse say it's because of a lack of business.
CHAMPAIGN -- A sign spring has sprung; many restaurants and cafes set up outdoor seating areas. Even though it was warm enough to use them, the wind kept most customers inside.
CHAMPAIGN -- Now guests don't need to pay for food in order for an establishment to be considered a restaurant.
CHAMPAIGN -- Crews responded to a fire at Kamakura Restaurant, in the 700-block of Neil Street, about 10:30 am, Wednesday.
Urbana Restaurant Week: Attie's Bar and Grill
URBANA -- Many people say, to save some hard-earned money, they're cutting back on eating out this year.
CHAMPAIGN -- Changing a city ordinance could bring new opportunities for hungry people.
CHAMPAIGN -- An area restaurant is using health inspection ratings to its advantage.
CHAMPAIGN-URBANA -- Some people are thinking twice about where they eat.
CHAMPAIGN -- Many restaurants are offering specials for New Year's Eve guests.
CHAMPAIGN -- Many businesses are rolling out the red carpet for the new year.
SAVOY -- After failing its health inspection an area restaurant is back open for business.
CHAMPAIGN-URBANA -- You never get to see the kitchen at your favorite restaurant, but the Champaign-Urbana Public Health District will put its cleanliness on display.
CHAMPAIGN -- A local restaurant got a surprise visit from the IRS Wednesday.
GIFFORD -- While everyone works to rebuild, a village staple is opening its doors and providing some comfort.
DECATUR -- A new furniture store could be on the way to town.
CHAMPAIGN -- It seems there's peer pressure at the dinner table.
MATTOON -- Authorities are investigating several burglaries.
CHAMPAIGN -- A mural inside an area restaurant is causing controversy.
CHAMPAIGN -- Last month, the owners of Black Dog Smoke & Ale House announced plans to open a second location in Champaign.
CHAMPAIGN -- A new business will open soon.
CHAMPAIGN -- An Urbana food favorite plans to open a new location.
CHAMPAIGN -- A restaurant will be expanding to a new location.
CHAMPAIGN -- Sunday is the last day you can eat at 301 Mongolia on Neil Street.
RANTOUL -- A new business is giving back to its community.
HOOPESTON -- This Our Town restaurant has been serving customers for more than 70 years.
SPRING BAY -- Business owners along the Illinois River weren't sure if one restaurant could survive this year's record flooding.
ST. JOSEPH -- A simple business, focused on taste, is making its mark in Our Town.
CLINTON -- The owner of a restaurant destroyed by fire says it's not coming back.
URBANA -- A restaurant is getting some pretty high compliments from a national magazine.
CLINTON -- A Central Illinois landmark is left picking up the pieces after a fire destroyed it Sunday night.
CLINTON -- Fire erupts at popular restaurant.
CHAMPAIGN -- A restauranteur suddenly closes his doors and his employees are left to wonder why.
URBANA -- The first ever Restaurant Week kicked off Monday.
CHAMPAIGN -- A familiar face in food stopped at a Mexican restaurant Friday.
CHAMPAIGN -- People are being encouraged eat outside of the box as Restaurant Week kicks off around the city.
URBANA -- Police are looking for three men who robbed a restaurant on Sunday night.
CHAMPAIGN -- A popular restaurant is back in business.
ARCOLA -- Some towns are lucky enough to have a place that feels like home away from home.
CHAMPAIGN -- A fast food restaurant is coming back to Campus-town.
PARIS -- Kurly Q has been owned by the Majors family for more than 30-years.