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As previously reported in our 2014 U.S. Open of Surfing cover story, Huntington Beach significantly scaled back the event, barring music, alcohol, vendors and side activities while upping police manpower and enforcement--changes that reflect an overall attempt to clean up downtown. Now that the even ... More >>
Not Cyprus
Athlete, handyman, air traffic controller. Our subject of the week has no shortage of skills, but family man is his preferred job. He shares memories about both his parents, plus gives advice about where not to fight in today's installment. Read our interview with David Paul Fune of Splashes, Part ... More >>
House of Blues
Pine St. between 6th and 8th St.
Every Monday, Clay Oven Irvine executive chef/owner Geeta Bansal shares an interview that she's done with some of the heavyweights of European cooking. Today, she regales us with a visit to Peru, where Virgilio Martinez is currently the toast of the country's cooking scene. Enjoy!
See the update at the end of this post identifying the victim.ORIGINAL POST, APRIL 11, 9:13 A.M.: Fifteen years ago or so, picking up my son at a friend's home, I stepped onto a skateboard in the driveway and was promptly thrown on my ass. It was then I realized skateboards should have an expiration ... More >>
For the past 18 years, faithful readers of the OC Weekly have counted on our music section for the continuous cycle of sniffing out the local albums. It goes something like this: We search for them (yeah, we get a shit ton in the mail too), we listen to them, separate the wheat from the chaff, remin ... More >>
Each of the South Orange County Community College District's two main campuses is dealing with the recent tragic death of a beloved student.Irvine Valley College adult learner Mikel Anthony Williams, 55, became the 10th murder victim in Anaheim on Aug. 30. Newly enrolled Saddleback College student C ... More >>
The Observatory
[Locals Only] Garden Grove native Danger Van Gorder and his band rock the enthusiasm
Long Beach Skate
This week, class-conscious literary star and local girl makes good Victoria Patterson makes bad, very bad, or at least naughty in this, OC Bookly's first author interview. Patterson, whose take on alienation, greed and South County luxury-life mores comes with plenty of winning characterization, sty ... More >>
[Trendzilla] Irvine's Stanton Hartsfield and Jason Cohn sell vintage skateboards to be treated as collectibles and even wall art
Eddie Solis wasn't kidding when he told us that he enjoys taking public transportation in the city. The LA native (proudly from Boyle Heights, yo!) Says traffic, instead of being "harsh" and "time-consuming," is "fun." And he put his money where his mouth is in The New Los Angeles, reissued wit ... More >>
Mario Marin, who was arrested Dec. 28 after fighting with churchgoers at City Lights Dream Center in Santa Ana, died while undergoing a mental health evaluation, authorities divulged a week after the 53-year-old homeless man's death. When Santa Ana Police officers arrived that day, Marin was alr ... More >>
An English photographer unearths his shots of burning cop cars and surfboards from 1986, then brings them back to SoCal
James and Paul Van Doren left their native Massachusetts in 1964 to run a Garden Grove factory. A year later, they formed their own Van Doren Rubber Co. and in 1966 opened their first deck shoe store in Anaheim. They changed the company name to what skateboarders in the '70s called their sticky-s ... More >>
Taylor HambyDuane Peters' Joe Strummer-inspired art.GaragelandAug 3, 20112nd FloorDirectly above the mayhem from the U.S. Open of Surfing on Main Street in Huntington Beach, a celebration of three other cultures gathered: punk rock, art and skateboarding. "Garageland" was a tribute to Joe Strumme ... More >>
UPDATE, JULY 28, 3:12 P.M.: Convicted murderer Harry Lloyd Howard's parole hearing was delayed indefinitely Wednesday.The 47-year-old, who beat an Anaheim liquor store owner to death with a skateboard in 1989, reportedly sought the postponement, but it was not because he saw the legal stars align ... More >>
Year one of the Orange County Skateboarding League is completed. The contests are completed, the judges scores have been tallied and all that remains is an end-of-season banquet to celebrate the top performers.And hopefully the OCSL can make a little extra money to keep it all going.On Thursday, ... More >>
Alex's Bar
Etnies Skatepark of Lake Forest
[Best of OC 2010] Duane Peters' 10 OC Survival Tips
HB Pier
This is tough, because recommending a corporate surf film goes against my, comrade Kim Jong-Il and Barack Obama's training.
Laguna Art Museum
Photo from Ryan Sheckler's MySpace pageRyan Sheckler with one of the spoils of his success.Matthew Mercuro, the 36-year-old chief financial officer for fellow San Clemente resident Ryan Sheckler's businesses, was arrested and charged today with embezzling more than $365,000 from the 19-year-old p ... More >>
ONE Celebration
Hurley Entertainment is hosting a day-long music/fashion/sports event Wed. June 18 at its Costa Mesa headquarters (1945 Placentia Ave.). Action starts at 2 p.m., with bands playing at 4 p.m. Vans Warped Tour 2008 acts Beat Union (Clash/Jam/Joe Jackson-style new wave/punk from Birmingham, England), ... More >>
Mighty Mama Skate-o-rama
Costa Mesa just may be OC's closest answer to a real arts scene
"Luckiest Day of the Century!": Jumped out of bed this morning, rushed to the online Vegas papers and expected to read all about our nation's newest millionaires who cashed in on 7-7-07. There was not one big winner story in either local daily. Instead, I read about likely casinos profits from ... More >>
Apparel News has an interesting story on Costa Mesa-based RVCA's first retail store which will open in San Francisco's Haight-Ashbury district in July. Deborah Belgum, senior editor at the publication, writes that "up until now, the company's line of vintage-wash T-shirts, jeans, shorts, fleece hoo ... More >>
No Movie of the Week But You Do Get a Glaring Baldwin
Ray Barbee and his mild guitar
Busdriver's an exhilarating listen
The Blog
Barb Odanakas five favorite handplant havens
San Clementes Rin Tanaka makes our castoffs cool again
Inline-skate scene seeks respect as it fears mass popularity
Gregory Haidl: From alleged gang-rapist to whiny rich kid
Audio tape reveals cover-up of drug bust involving a sheriffs son already on trial for a videotaped gang bang
The high art of Jackass: The Movie
Tweakers in The Salton Sea and the wild boys of Dogtown
Punk As a Doornail and the strippers and the pizza and the shitstick and the bicycle and the just intonation and the 43-tone octave and, one day, if theyre lucky, the ass kicking
Why suburbia really is Manic
No rest for the wicked


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More than 75 guests joined the evening benefiting the research programs of the Parkinson's Disease Foundation (PDF).
The evening was a warm gathering of family, friends and community members from across BergenCounty.
Guests enjoyed a special tasting of select Patrón tequilas, gourmet hors d'oeuvre stations and a silent auction. Ms. Sole, along with her event co-chairs Doug Stern, Demarest, and Stephanie Goldman-Pittel, Norwood, organized the event as a PDF Helping Hours' fundraiser to encourage friends to enjoy a night out to support Parkinson's research.
Sole, who has been active with PDF for many years leading annual fundraising events, is especially committed to the cause as her late father lived with Parkinson's.
"I am grateful to everyone who attended Tequila & Tapas to help make a difference for the nearly one million people in the U.S. who live with Parkinson's and other families like my own who were affected by this disease," said Sole.
"Together, we are helping to move PDF one step closer to a cure."
PDF president, Robin Elliott, added: "By bringing together their community for a festive evening of Tequila and Tapas, Ms. Sole and her co-chairs Stephanie Goldman-Pittel and Doug Stern are helping PDF to improve the lives and futures of people touched by Parkinson's."
For more information or to host a Helping Hours event, contact the Parkinson's Disease Foundation at 800-457-6676, email@example.com or visit www.pdf.org/helpinghours.
Parkinson's disease is a progressive neurological disorder that affects nearly 1 million people in the U.S. Although promising research is being conducted, there is currently no cure for Parkinson's.
The Parkinson's Disease Foundation (PDF) is a leading national presence in Parkinson's disease research, education and public advocacy.
They are working for the nearly 1 million people in the U.S. who live with Parkinson's disease by funding promising scientific research while supporting people living with Parkinson's disease through educational programs and services.
Since its founding in 1957, PDF has dedicated $100 million to fund the work of leading scientists throughout the world and $42 million to support education and advocacy programs.

subset: commoncrawl


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Last year, Heritage Foods launched No Goat Left Behind, a monthlong effort to create a market for the male kids rendered redundant (and often sacrificed) in the dairy industry, where only milk-producing females count. For the second annual Goatober, cuts from animals sustainably raised by cheese-makers like Vermonts Consider Bardwell are available for purchase at Heritage Meat Shop in Essex Market and from its online store, showcased as specials at 53 local restaurants, and used to demo traditional recipes, like the spicy Mexican stew birria that Gran Electrica chef Sam Richman will cook at Astor Center on October 5 (details at heritagefoodsusa.com/ventures/goat.html).
Get Your Goat: 53 Local Restaurants Offering 'Goatober' SpecialsBy Rob Patronite and Robin Raisfeld
Its second annual "No Goat Left Behind" effort runs through October.


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James Rees knows the ABC of how to keep children entertained and engaged.
TV weather presenters are putting style on the map, writes Jane Rocca.
It happened reasonably quickly, marked only by a couple of weeks of rapid consumption.
Voter trust seems to have scattered like pollen from the plane trees.
For all the hoo-ha, not one of celebrity marriages survived as they just lost the magic.
Fill in our online reader survey and have the chance to win one of 2 iPad minis.
Star Weekly spoke to Thomastown candidates about the electorate and their policies.


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Maryland's Annapolis Police Department has a novel approach to help residents avoid becoming a victim of identity theft: "trash intelligence."
Via The Baltimore Sun:
Billy Davis, operations security program manager for the Defense Information Systems Agency, a joint Department of Defense agency, will show residents how their trash can be used against them.
He will describe how criminals can go through trash containers looking for personal information and interests.
He will also point out that tons of wastepaper are shipped overseas daily for recycling, spreading the potential for identity theft and other crimes.
See all the latest links and resources that supplement the current issue of Security Management magazine.


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Pizza Stone Rec's?
It seems they are not all created equal, so before I invest in a couple I'd love some recommendations. Are there cheap ones that are good or are they prone to break? I see Bialletti has some bargain ones with serving racks but they don't get the best reviews. Better to buy pricier ones? Brand name recommendations? Thanks!
As far as I'm concerned, Fibrament is far superior to all the rest,
The only time I've broken a pizza stone is when I made the mistake of allowing cold liquids to spill on it in the oven (spritzing a loaf of bread with a water spray or using a basting brush to brush a loaf with buttermilk, etc.) and that's not the fault of the stone.
My stone is about 14 x 16 inches (example: http://www.amazon.com/Old-Stone-Oven-...) and except for the fact that it needed to be "seasoned" (heated in the oven to eliminate some of the manufacturer's surface treatments - the oven cooling) I truly enjoy using it.
I wouldn't buy one of those pizza stones with a rack. The rack is, IMO, just another thing to clutter up my cupboards and I use a peel so the rack has no meaningful function in my pizza making tasks.
I've looked at the Fibrament and it looks nice, the sales hype makes it tempting but I'd never agree to pay the price they're asking for it.
I have a pampered chef pizza stone that is fabulous!! It was a little on the pricy side but I have been using it for 5 years now and it's still as nice as the day I bought it!
re: City Kid
I've read v. good things about the Fibrament ones, but, as my kitchen speciality items usually are, my pizza stone purchase was on the spur of the moment and I got it at W-S along with a peel. I've been happy so far with it.
re: MMRuth
Thanks, convenient!
re: puzzler
I'm gonna look into that next trip to Wally-world. It'd be a good back-up or "extra" for those times when a second stone would make the work faster/easier and at those prices who could resist?
Any thoughts on cast iron vs. stone (is there a thread on this)?
I've seen this strongly praised in a few different places:
re: white light
I have both a stone I got at a Pampered Chef party, and a Lodge round cast iron griddle. I've baked my homemade pizza on each and frankly, I don't see much of a difference, though the cast iron has the slight edge on crisping the bottom crust. I prefer the stone actually because I can roll out the dough directly on it, but if you're proficient at pizza tossing that won't be a problem. As for spending $50 for the Lodge pizza pan? Seems unnecessary when you can get the round griddle for about $19 http://www.amazon.com/Lodge-Logic-Pre...
re: Ambimom
Since the preferred method for using a stone is to preheat it for (at least) 1 hour before placing the pizza on it, I don't advise "rolling" out the dough on the stone and then placing a cold stone in the oven, but perhaps I'm not quite understanding you correctly.
re: grampart
Preheating that unwieldy stone may be the "preferred" method for you, but it doesn't work for me. I don't have the manual dexterity necessary. Different strokes for different folks. It may not be the way you cook your pizza, but believe me when I tell you that I pre-heat my oven to 450F, place my cold stone, raw pizza dough and sauce in that oven and bake.
re: Ambimom
There's nothing unwieldy about it since I never actually handle the stone. It stays in the oven all the time. Pizza goes on and off using a peel.
re: Ambimom
I suspect your stone is never getting above 200 degrees. You might as well use a cookie sheet.
re: dscheidt
I just did a quick test with my 12" lodge cast iron skillet. Pre-heating it on the gas stovetop (probably around medium-high... not on full blast) for about 10 minutes the center got to 530F and the edges where over 580F (burner pattern). So it seems that it can get hotter quicker than in an oven. I've been reading about starting on top of the range, then finishing under the broiler so I was thinking about getting on and giving it a try (going for a Napoletana style pie btw).
Anyone do this?
re: white light
Such a great suggestion, thanks, gonna try it!
re: Ambimom
Wow, light bulb moment! I have an old round grill pan that I can use at high heat in the oven for pizza -- maybe even grill both sides a bit first on the stove top, then add toppings and put in the oven.
Thanks, Ambimom, for the idea!
re: City Kid
For years I've been using unglazed ceramic tiles (6x6 x 3/8 in; dull red color); 6 of them in a 3x2 rectangle works in most ovens. Usually about a buck apiece. Can just leave them in the oven all the time. If gas, place on the "floor" of the oven; electric---on a rack at the lowest level. Crank it up to 500 degrees for about 1/2 hr.


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|Big Ten rules Michigan won't have to forfeit games
|Written by Admin
|Thursday, 04 October 2007 11:39
Michigan last month reported an administrative error involving safety Artis Chambers to the Big Ten. Chambers played in three games, including a 14-9 victory over Penn State, but wasn't eligible under the conference's freshman rules.
He will keep his athletic scholarship and can continue practicing with the team, but he will miss the rest of the season, the university said Thursday. The conference said Michigan (3-2 overall, 2-0 Big Ten) will not have to forfeit games.
Athletic director Bill Martin previously said he could not talk about Chambers' case because of privacy laws. Coach Lloyd Carr has declined comment.


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We reveal to you the F80 M3 in production form! This M3 wears the Yas Marina Blue Metallic color with carbon fiber roof and was spotted during an official commercial filming session.
Seeing the F80 M3 in Yas Marina Blue for an official commercial shoot also indicates that this may be the launch color for M3 marketing material and for when it makes its debut at the 2014 Detroit auto show in January.
For the technical specs of the F80 M3, see our Official Thread.
We share with you the first official specs and technical details of the 2014 BMW M3 (F80) and M4 (F82)!
Inline 6 cylinder engine with two mono-scroll turbochargers
Direct Injection
closed-decked crankcase
twin-wire arc-spray coating (instead of liners) in cylinder … CONTINUED
BMW M has held workshops revealing some technical aspects of the M3/M4. Our coverage and more official specs will come later.
For now, you should know that the BMW M3 and M4 will officially feature 425 HP and more than 370 LB-FT torque, in line with what we've been reporting.
Keep in mind that the F80 M3 /F82 M4 will weigh less than the E90/E92 M3.
BIMMERPOST member ///Megalomaniac got up close and very personal with an F80 M3 prototype this past weekend. He recounts his spotting with us all:
Today I spotted this F80 M3 on my way back home. Thought I should share it with you!
First thing what came in my mind was: "Yes, I'm the first who can show a picture of the redline!" But as I came closer and looked into the car, the whole speedo was blacked out and nothing was to see! I think it … CONTINUED
We have added a video of a black F80 M3 sedan advanced prototype out on the highway.
The F82 M4 coupe and F83 M4 convertible continue testing and we continue sharing pics with you.
Once it's fully revealed, we will see an M4 convertible which shares the M4 coupe's styling (and mechanicals), save for the roofline and trunkline. To give you an idea for how the M4 convertible will look once all the camo comes off, check out our production M4 renders below.
The one clear difference is that the M4 convertible features a different roof — in the form of a non-carbon fiber … CONTINUED
We recently showed you an advanced F80 M3 prototype in what looked like Singapore Gray Metallic (reposted below). Now see the latest prototypes in black and Silverstone.
Once again, we're treated to some great looks the F80 M3′s massive fenders. The F80 M3 shares virtually the same styling as the M4 except for the more prominently flared fenders and a different trunk design (no CSL style curve). The two share the same front front fascia and headlights, rear bumpers, sideskirts, hood bump, exhaust design, double-bubble carbon … CONTINUED
Last year, Mr. Ludwig Willisch, President and CEO of BMW of North America, confirmed to us an inline 6 cylinder engine for the upcoming M3/M4, and we showed you spy photos of the engine. Despite these confirmations, stubborn rumors pop up periodically regarding a potential V6 configuration for the upcoming s55 engine.
If you needed any further convincing, now hear it from the BMW NA CEO himself (again). Speaking at an event that we are currently attending for the launch of the new X5 and 4 … CONTINUED
Don't possess X-ray vision to see past all that camouflage which remains on the F83 M4 convertible prototype? No worries, we give you this digital preview.
As the spy photos and our renders show, the M4 convertible will generally share the M4 coupe and M3 sedan's styling, and of course powerplant/drivetrain.
The biggest difference will be the M4 cabrio's folding hardtop. Unlike the M4 and M3′s carbon fiber double-hump roof, the M4 convertible will be metal and operate and fold in the same manner we're used to … CONTINUED
We've heard the upcoming M3/M4 at high speeds on the Nurburgring, but haven't had many chances to hear it accelerating from a stop. Well, here's a good listen, as this F80 M3 prototype was spotted by BIMMERPOST member KKM3 on the Pacific Coast Highway last night.
The M3 here doesn't accelerate to redline nor at wide open throttle, and the clip is short, but we nonetheless get a good sound preview of the car's inline 6 cylinder S55 engine and exhaust.
Here is KKM3′s reaction to … CONTINUED
So, how do you current M3 owners feel about the upcoming M4 coupe? Let us know inside.


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Comic-Con is done and dusted again!
Moviehole was there, as we are near each and every year, and this year was especially busy – what with so many big, big movies snaring a presence at the world's biggest film and comics con.
Here's the place to read all our Comic-Con interview coverage from 2013!
(and here if you want our coverage of this year's panels, parties and other Comic-Con tidbits)


text:
Welcome To GMTruckClub.com!
The #1 Chevy Truck Forum Online
Online since 2004, we're the #1 Chevy Truck & SUV user community. If you have any questions about your Chevy or GMC Truck, SUV or Crossover, or just want to connect with other GM owners and enthusiasts around the world, you've found the best place on the internet to do that.
Join Today ~ It's Free
Registering is Free and Easy! Do it today and we'll see you on the forums soon!
no back up lights... 90 suburban
Discussion in 'Audio, Video & Gadget Tech' started by scotsdale, Oct 23, 2009.


text: Meta Battle Subway PokeBase - Pokemon Q&A Login Register All Activity Questions Unanswered Tags Users Ask a Question Rules Chat Recent questions tagged psych-up 0 votes 1 answer 170 views Will Psych Up inherit the disadvantages of Minimize? asked Apr 3 by Tuba-Anonymous psych-up stats disadvantage evasiveness double-battles 0 votes 1 answer 543 views At what time of day do I need to see the Hex Maniac in the Pokemon Centre in Anistar City to receive TM 77 Psych Up? asked Nov 9, 2013 by !Barx101! xy time-of-day psych-up tms 1 vote 1 answer 132 views Can Psych Up copy abilities? asked Nov 9, 2013 by silvercloud psych-up stats 0 votes 1 answer 193 views What happens when Smeargle with Moody uses Psych Up(metronome) on another moody Smeargle? asked Aug 6, 2013 by MrKijani psych-up moody smeargle 0 votes 1 answer 162 views Does Psych Up copy Speed Boost? asked Aug 6, 2013 by Colonel Duck stats psych-up 0 votes 1 answer 432 views If a Pokemon with Unaware uses Swagger and then Psych Up, will it's attack be raised? asked Jul 21, 2013 by Jellohamster stats unaware swagger psych-up 0 votes 1 answer 306 views Would this strategy work? asked Mar 3, 2012 by Thepokedude strategy nasty-plot mewtwo darkrai psych-up 3 votes 1 answer 525 views Does Psych up negate your own stat changes? asked Nov 3, 2011 by Speed freak psych-up 1 vote 1 answer 189 views Can Psych Up be Baton-Passed? asked Jul 31, 2011 by Tysonyoshi psych-up baton-pass 1 vote 1 answer 445 views Icy Wind+Psych Up+Antagonist? asked Nov 23, 2010 by trachy psych-up antagonist icy-wind 2 votes 1 answer 2,534 views What does the move "psych up" do? asked Aug 22, 2010 by bsweis3 psych-up To see more, click for the full list of questions or popular tags. Useful Meta Posts How to change your username How to add a user avatar Why was my post hidden? The points system Question etiquette Flags vs Downvotes Anime FAQ


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T-Mobile Dash available in stores
Summary: The T-Mobile Dash Windows Mobile Smartphone with QWERTY keyboard was announced a couple weeks ago and is finally now available in stores for purchase. I'll be making a couple of purchases at T-Mobile next week and the Dash may soon be added to my collection.
So after getting all excited on October 11th when T-Mobile announced the Dash I was unable to actually buy a device like I planned on that day. You see T-Mobile just announced the device and buyers still had to wait a couple weeks to actually get one. The T-Mobile Dash is now available to purchase from T-Mobile, but I am actually out in Hawaii for business and can't pick one up. I signed up to be notified when they were available back on October 11th and still have not received an email from them about the availability. I may be able to pick up the T-Mobile Dash for as low as US$150 with my US$50 upgrade discount and other rebates.
When I return to Washington State next Tuesday I'll be making a visit to my local T-Mobile store and they should be quite happy to see me as I plan to check out and most likely purchase the Dash along with the T-Mobile @ Home router and mobile phone for my wife.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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Patricia Frisby has been named manager of special interest groups/education, at Meeting Professionals International, based in Dallas. Prior to working for MPI, Frisby was an independent contractor for exhibit sales, exposition management, and hospitality events. Debbie McGarry was named national sales manager for the Atlantic City Conve ntion & Visitors Authority. She was most recently employed as sales manager for the Trump Plaza Hotel and Casino. James T. Wood has been named ...
Register for Complete Access (Valid Email Required)
By registering on MeetingsNet now, you'll not only gain access to * newsmakers, you'll get exclusive access to a large archive of premium content.
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This Turkey Day vacay: host a friendsgiving feast!
4 ways to flirt without saying a word
I know I am pretty but I don't have a BF. Is something wrong with me?
6 TV ladies we're thankful for
Your weekly horoscope!
DIY Thanksgiving centerpieces for your table
All-natural lippies you can actually eat
4 sneaky moves for stronger and leaner posture
Should you get back with your ex?
What do you think of our Dec/Jan issue? We wanna know!
Kirby Buckets Clip
More Friends = More Fun
GL Tweets !
9 HOURS AGO Why using dryer sheets could be a health risk 😷:http://t.co/5YY4YXjU6ww
12 HOURS AGO Forget whatcha heard! Gingers do, indeed, have souls: http://t.co/00mxgpFRev
13 HOURS AGO Is Lauren from @FifthHarmony chick secretly dating a member of @TheVampsband? http://t.co/YDLnDrNTIm #harmonizers
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We joke around a lot and most of the time it ends up having something to do with us going out. Sometimes I think he likes me back but others I feel like all he wants is to be friends and he's just joking around.
I'm so confused! What should I do?
HIS ANSWER: "Try to spend a little more time with him, maybe even just the two of you, so you can get a better idea of his feelings. If that doesn't work, you can talk to his friends about it to see if they know, or maybe even ask him yourself. A confident girl who isn't afraid to say what she's feeling is rarely a bad thing."
DECODED: If you can't tell from how he acts when it's just the two of you, you may have to ask. Don't be shy!
YOUR MOVE: Invite him over to play some Wii. Just be casual about it and see if sparks fly. If that goes well, tell him you had a good time and would love to hang out again. If he agrees, go to the movies or do something else a little less buddy-buddy.
POSTED IN GL's best guy advice, guy friend Q & A
Here's a *free* excerpt from Bella Thorne's new book!
Bella Thorne's got a new book series—
and it's amazing.
CLICK HERE for everything you need to know about the first novel, Autumn Falls—plus a Q&A with Bella and a *free* chapter sampler!


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Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/9 Photos of Cabbage for Those Who Dislike Cabbage
Prep Time:
Cook Time:
15 mins
25 mins
This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.
Units: US | Metric
Serving Size: 1 (80 g)
Servings Per Recipe: 6
Every recipe, menu, tip and how-to is right here, at your service.


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Rain, rain go away. Seriously, go away. Don't let this weekend's weather dampen your spirits. Party like it's 1929 or preview Mike Randolph's upcoming Mexican restaurant. Stay dry if you can -- fingers crossed the rain doesn't affect this month's Food Truck Friday. Check out our food-related recomme ... More >>
Cocktail season is here and bartenders throughout St. Louis have sweetened their menus with flavors of the summer. Gut Check has the perfect cocktail list to pair with sun-filled days and steamy nights.
The Drunken Vegan, a.k.a. Patrick J. Hurley, is a full-time barman at the Civil Life Brewing Company and cocktail enthusiast about town. He's an unapologetic drunkard, a vegan and a bon vivant, and, no, he doesn't think those last two terms contradict each other. The egg white is to the cocktail wo ... More >>
It was a given that I was going to be dazzled by the drinks at Planter's House (1000 Mississippi Avenue; 314-696-6203). After all, owner Ted Kilgore is the town's undisputed mixology master. With such a high profile cocktail program, Planter's House could have phoned it in on its food menu. Patrons ... More >>
There was a time when Ted Kilgore nearly ruined his sense of smell. "I used to work for an industrial perfume company," Kilgore says. "It was a small company, and I worked my way up to research and development. By the time I left, I had a heightened sense of smell -- a hyper-sensitivity. I could sme ... More >>
Ted Kilgore, the godfather of St. Louis mixology, has been pushing us out of our vodka-tonic comfort zones since the days of the now-closed Monarch in Maplewood. With Planter's House (1000 Mississippi Avenue; 314-696-6203), he finally has a place to call his own. This week, I visit Planter's House ... More >>
Eating an open-faced sandwich will make anyone feel like sort of a goon. The duck burger ($18) at Planter's House (Mississippi Avenue; 314-696-2603) is no exception. Set atop a thick-cut pumpernickel bun, a substantial patty of fresh ground duck meat and pork bacon serves as quite a challenge, espec ... More >>
Maybe it's the goodwill of the holiday season, but there were many more openings than closings this month, including some high-profile ones. A true farm-to-table restaurant opened in the mansion that formerly housed Salt, and Ted Kilgore opened his first cocktail bar after leaving Taste last year. C ... More >>
Planter's House (1000 Mississippi Avenue), the latest from former Taste cocktail master Ted Kilgore and Brasserie's Ted Charak, opened Thursday, December 6. It's basically a paradise for craft cocktail lovers, but there's stuff for winos and beer geeks, too. See also: Mixologist Ted Kilgore to Leav ... More >>
Well, that was a doozy. It's time to defrost. Warm yourself from the inside out this weekend with the likes of lovely liquids like booze and soup. Choose between events like the St. Louis Centennial Beer Festival, Sloup #32 and more. See this weekend's recommendations after the jump. Friday (Feb. 2 ... More >>
Ted Kilgore, the acclaimed mixologist behind the bar of Taste (4584 Laclede Avenue; 314-361-1200), and Ted Charak, the bar manager at Brasserie by Niche (4580 Laclede Avenue; 314-454-0600), plan to open a new bar together next year. Called the Planter's House, after the famous St. Louis hotel, the b ... More >>
Into Gut Check's e-mailbox popped an announcement from Taste (4584 Laclede Avenue; 314-361-1200), inviting us to a spur-of-the-moment happy hour guest-bartended by visiting mixologists Phoebe Esmon and Christian R. Gaal. Truth be told, it doesn't take a carpetbagging cocktail shaker to lure Gut Che ... More >>
We told you on Monday how Matt Seiter of Sanctuaria (4198 Manchester Avenue; 314-535-9700) is preparing for the Paris of the Plains bartending competition in Kansas City next week. Now in the lead-up to the event comes this video in which Taste (4584 Laclede Avenue; 314-361-1200) master mixologist T ... More >>
- Tower Grove Farmers' Market will hold a fundraising dinner at the downtown location of Local Harvest Cafe & Catering (815 Olive Street; 314-241-3196) on Thursday, September 20.
Hello, fans of North Carolina, North Carolina State, Kansas and Ohio, and welcome to St. Louis for the -- deep breath -- 2012 NCAA Division One Men's Basketball Championship Midwest Regionals! You've come all the way to St. Louis to watch your beloved team fight for a berth in the Final Four. Why n ... More >>
Selecting Riverfront Times' Best of St. Louis 2011 was no picnic. Choosing the winner meant several worthy candidates would go unmentioned -- until now. In this Gut Check series, we are chewing our way through notable runners up in a number of categories. To see hundreds more winners and finalists a ... More >>
Like any red-blooded American, Gut Check uses liquid medication to cope with holiday stress. Not only does a good winter cocktail make it possible to tolerate family members, say, inquiring about your procreation plans, it helps keep you warm, too. From now until Christmas, we're calling upon local ... More >>
Laura Ann MillerInside Taste, one of America's best barsIn a slideshow posted this week, Food & Wine magazine named Taste (4584 Laclede Avenue; 314-361-1200) one of the 50 best bars in America. A brief blurb does manage to mention "local hero" mixologist Ted Kilgore and of the dishes from che ... More >>
Whip cream vodka? No thanks, says Taste's Ted Kilgore.There's a war going on among modern mixologists -- a war over a spirit. Vodka has recently been outed as the unwanted stepson in many restaurants and bars that specialize in house and hand-crafted cocktails. After all, even the priciest vo ... More >>
Kristen KlempertChad George of Demun Broadway Oyster bar gives his drinks a good shake during the signature ingredient round. Sunday April 17, St. Louis' best bartenders competed at Taste's new home in the Central West End in the St. Louis' Top Mixology Competition sponsored by DonQ Rum. Mixo ... More >>
Ian FroebThe ice cylinder at TasteNo restaurant review this week. Instead, a look at the coolest* development in mixology since the cocktail shaker:As you peruse the cocktail menu at Taste, the restaurant and bar that opened earlier this month in the Central West End, you might be intrigued by th ... More >>
The relocated and reimagined Taste -- formerly Taste by Niche -- will open at 5 p.m. tomorrow, March 11, at 4584 Laclede Avenue in the Central West End. Taste strongly encourages that you have a reservation (for any evening, not just the opening), which you can make at 314-361-1200.Taste is the f ... More >>
Welcome to Girl Walks into a Bar, a weekly Gut Check feature that spotlights local bars and bartenders. This week Alissa Nelson profiles Danno's American Pub bartender Chris Muether. Below is a Q&A with Muether, followed by a video of him mixing an Agent Orange cocktail. Alissa NelsonA martinez by ... More >>
Welcome to Girl Walks into a Bar, a weekly Gut Check feature that spotlights local bars and bartenders. This week Alissa Nelson profiles Taste by Niche bartender Ted Kilgore. Below is a Q&A with Kilgore, followed by a video of him mixing an El Maestro No. 1 cocktail. Alissa NelsonThe "10,000 ... More >>
Welcome to Girl Walks into a Bar, a weekly Gut Check feature that spotlights local bars and bartenders. This is part one of Alissa Nelson's two-part profile of Taste by Niche bartender Ted Kilgore. Part two, a Q&A with Kilgore, will be posted tomorrow. "In reality, the best bartenders are unselfish ... More >>
Alissa NelsonEvan Benn of the St. Louis Post-Dispatch evaluates cocktails from (left to right) Nate Selsor, Matt Seiter and Kilgore.On Saturday, a robust crowd descended upon the event space at Orlando's Catering to watch three of our region's preeminent mixologists -- Ted Kilgore, Nate Selsor&nb ... More >>
Image viaIf you are a summer tomato stalwart like Gut Check, this is the time of year you have been waiting for. The first red spherical joy bombs have been hitting the farmer's markets with the promise of more to come. Slow Food St. Louis and Farm to Family Naturally understand our delight. This ... More >>
Stew SmithTed Kilgore, mixologist extraordinaireThe accolades keep piling up for Ted Kilgore. This past week, Food & Wine magazine named Taste by Niche (1831 Sidney Street; 314-773-7755) one of the Top 100 Bars in the World.That's right, THE WORLD.Food & Wine releases the listings in a h ... More >>
Image viaDrink of the Week's best ever summer job was "working" in the floral department of a grocery store. We made big arrangements for display on the counter, and shoppers would come by to admire them. Women would often exclaim, "Those roses are so beautiful -- they don't even look real!" In ... More >>
Don't you know? Gut Check has a Twitter account. You can follow us @gutcheckstl.Here's some of what you missed on the Twitter feed this week: Anthony Bourdain features the "Heartland" on tonight's No Reservations. Doesn't look like Missouri made the cut... Salmonella: It's Not Just for Chicke ... More >>
Image via After Ian dined at Jeff Ruby's Steakhouse for this week's review, he decided to poll readers about their favorite cuts of steak (click here to vote -- the poll closes on Monday, July 19). We also put our livers into recovery and recapped the World Goblet, plus we learned a little ... More >>
Stew SmithTaste by Niche mixologist Ted KilgoreBon Appétit has named Taste by Niche (1831 Sidney Street; 314-773-7755) one of the "Top 10 Best New Cocktail Bars" in its August issue. The blurb mentions mixologist Ted Kilgore's "Grey Fizz," a combination of gin, vermouth infused with Earl Grey te ... More >>
Taste by Niche (2009)Like Local Harvest Café (#6 on this list), Taste by Niche represents a potential new direction for St. Louis restaurants, with the quality of the food and drink trumping splashy build-outs and the pretensions of upscale dining. The food is terrific -- it scored No. 1 on last ... More >>
Monarch (2003)Josh Galliano is reason enough to rank Monarch so high: The Louisiana native, sent packing when Katrina devastated New Orleans, is everything you could want in a chef -- creative yet respectful of tradition; ambitious yet humble. Yet he has been the executive chef at Monarch for onl ... More >>
Kevin Ward, Wikimedia CommonsJuly was a quiet month at Gut Check International Headquarters as St. Louis turned its attention to a certain Midsummer Classic. We did offer dining recommendations to our out-of-town guests -- and, for those who took a shine to St. Louis cuisine, tips on how to br ... More >>
Last night, bartenders and mixologists from various St. Louis restaurants and bars met at 33 Wine Shop & Tasting Bar (1913 Park Avenue; website) for "Blood & Sand," an event to signal St. Louis establishing its own local chapter of the United States Bartenders Guild.Photo: Stew SmithMixologi ... More >>
This Monday, November 9, 33 Wine Shop & Tasting Bar (1913 Park Avenue; website) will host a special cocktail event. Blood & Sand will bring together some of the area's leading mixologists, including Ted Kilgore and T.J. Vytlacil, to kick off the new local chapter of the United States Bartend ... More >>
Jennifer SilverbergThe crew, starting in front, going clockwise: Gerard Craft, chef de cuisine Adam Altnether, mixologist Ted Kilgore, cook Nick Blue, pastry chef Matthew Rice and sous chef James Peisker.This week I visit Taste by Niche, the new offering from acclaimed chef Gerard Craft. Of cours ... More >>
Gut Check dishes on our favorite St. Louis food blogs.Off the Menu: Joe reported changes afoot at Kitchen K. Stl Bites: Bill's friend Mike Sweeney will be consulting on beer menus for Gerard Craft's expanding empire. Sounding My Barbaric Gulp: Kelly celebrated her birthday with lots of good chow. ... More >>
Bombay Sapphire has tapped mixologist Ted Kilgore of Niche Taste Bar (1831 Sidney Street) as the "Most Inspired St. Louis Bartender" in its contest to determine -- quoting from the press release here -- the "most exciting, creative libations using Bombay Sapphire" gin.Kilgore's drink, "Gem of a Punc ... More >>
A surprisingly busy Tuesday on the local restaurant front. First, Sauce Magazine scores a major scoop: Mixologist extraordinaire Ted Kilgore is leaving Monarch for the soon-to-open Niche Taste Bar, which replaces Veruca in the space adjacent to Gerard Craft's Niche.At Feast, George Mahe reports that ... More >>
7401 Manchester Road, Maplewood; 314-644-7175.
Al Smith's Feasting Fox,
4200 South Grand Avenue; 314-352-3500.
7307 Watson Road, Shrewsbury; 314-752-8300.
Monarch, 7401 Manchester Road, Maplewood; 314-644-7175.


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The latakia and perique are condimental, but they add a nice bass note. Burley is the main star, with the Virginia playing back up. There are very slight fig and prune notes with a hint of a topping I cannot identify. At times, I get a slightly sour tangy taste mixing in with the sweet, and there's a nice earthy Burley taste that gives this some complexity. Because it's a rough coarse cut mixture, I recommend a round bowl rather than a pipe with a narrow chamber so it will burn to the last bit. It burns evenly and coolly, and holds up its flavor to the very end with no dottle. A good regular smoke, and superior to House of Windsor's Country Doctor blend. The major differences are that the Match is a little sweeter and fuller in taste, and doesn't have the ashy, cigarette finish the original sometimes had.
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Nomination Thread -- Cookbook of the Month February 2013
- blue room Jan 10, 2013 02:01 PM
Hello and welcome to everyone!
As a group, we decide on a book to dip and delve into for a month. Anyone can participate, please see the archives and information here if you'd like to know more: http://www.chow.com/cookbook_of_the_m...
Ahem. Note that this will be my 6th month as coordinator,
(a pleasant chore!) so please give some thought to being the one to step up come March. Thank you!
Now, though, we need suggestions for the short (& sweet) month of February. Suggestions must be 'specially heartfelt this month! The books can be short and sweet too -- or long and savory. To be counted, titles must be in ALL CAPITAL LETTERS. We'll discuss them here and the most-nominated books will move up to the voting thread.
The nomination thread will be open until 9 p.m. EST, Tuesday January 15, 2013.
From a box of chocolates or a shelf of cookbooks -- gotta choose one!
re: jpr54_1
Oh heck, I'll give it another go. THAI FOOD, David Thompson.
re: jpr54_1
jpr, can you tell us more about those particular Korean cookbooks? I would love to do a Korean month but haven't found a Korean cookbook I've fallen in love with. I don't have the two books you've mentioned, but would love to hear more about their tone, breadth, complexity, etc.
A completely selfish nomination as I'm in pantry clean out mode before shifting country. I've got some korean ingredients to use up.
re: pavlova
I can't find the edit button, so I'll add a second nominee here: RICK BAYLESS'S MEXICAN KITCHEN
re: alliegator
there's a thread on burma too...
re: qianning
I don't know how I didn't notice that. Thanks for pointing it out!
Woah! There are a whole lot of nominations for a cookbook from the Asian persuasion this time around. I hope that is politically correct to say - not sure how else to phrase it. I have The Vietnamese Kitchen and will say that the recipes are intriguing and very approachable. I don't have Burma or The Hakka Cookbook, and though both sound wonderful, all three are very new and I think this might result in a poor turnout (although this certainly didn't hold true for Jerusalem). David Thompson's books are far more readily available but I know concerns have been raised in the past over whether they his recipes are very approachable. I have checked out his books from the library in the past and loved what I made from them.
But personally, I was hoping for something far more stew friendly this month. It has been miserably cold, even here in sunny California, and I would love an excuse to make a homey, comforting braise.
I am going to throw two books out there that have come up several times before:
BISTRO COOKING AT HOME by Gordon Hamersley
BIG SMALL PLATES by Cindy Pawlcyn
Both titles are available used and both should be in most library systems. Bistro Cooking is out of print but quite a few of us have it on our shelves and it has EXCELLENT reviews.
Re Big Small Plates, I am in love with this book. Everything I have made out of it has been knock your socks off yummy and her instructions are precise and work (much like Nancy Silverton's style, if you are familiar). The rabbit tostadas are outstanding - probably my favorite recipe out of this book so far and by far my favorite tostada recipe from any source.
Re Bistro Cooking, the only recipe I have made so far is the Hamersley Roast Chicken with Garlic, Lemon and Parsley and my family gave me so many oohs and ahhs for this dish that I feel like I should make it every night! The approach and the recipes in this book remind me a lot of Sunday Suppers, which is one of my most used cookbooks. If you like the recipes in Sunday Suppers, you will probably be a fan of this book as well.
re: dkennedy
I'll have to check out Big Small Plates. Mustards was one of my favorite places to eat. I liked the Fog City Diner, also. It occurred to me to nominate the Mustards Grill book, but I'm not sure that it's readily available. Maybe a Pawlcyn month one day?
re: L.Nightshade
I have never eaten at any of her restaurants, but I am so in love with the book. It is on my short list of places to go next time I am up north.
re: dkennedy
I have the book as well dk. We didn't have a chance to dine at Mustards but we did have a chance to sample CP's cooking at a subsequent winery event and LOVED it. I understand she's since opened a wine focussed restaurant but haven't been there. I still haven't cooked from Big Small Plates - I'm guessing it may not be indexed in EYB. I really need more time at home than my career allows!!
re: Breadcrumbs
It is indexed. Crack the spine, you won't be able to put it down!!!!
re: dkennedy
Ooooh, ok now I'm excited. I wish they'd index Sondra Bernstein's books I'd be in Ca. wine country heaven!!
I'll pull that book tomorrow and make it my CAWC book dk, thanks so much!!
re: Breadcrumbs
OK. I have to ask, what is CAWC?
re: L.Nightshade
Sorry LN, CAWC = Cookbook A Week Challenge
...a thread I set up in the hopes of pulling one book per week off my shelf, giving it a good look through, cooking from it if I can but if not, seeing whether there's something I'd be interested in making. Making a decision whether to keep or toss (donate) the book.
Sadly my project was de-railed when CH made their "upgrades" and I was getting headaches after only 10 mins on the the site. Now I have no excuse though and I plan to get back at it this week!
re: Breadcrumbs
Oh, great idea Breadcrumbs! Thanks for the translation.
I find it so hard to keep up with COTM, DOTM, and my overwhelming work schedule. I know you work too, so I'm very impressed that you have set this goal for yourself!
re: Breadcrumbs
Uh-oh, I just looked up Sondra Bernstein. Do I need her books too?
I'm going to nominate BISTRO COOKING AT HOME - often nominated, even gone to the voting stage, and hasn't yet had its moment to shine.
This is a fabulous book. Well-written recipes for warm, comforting and truly delicious food.
Every time I see a nomination thread I'm struck with how quickly time passes.
I was looking at a few of my bookcases on the weekend in search of a book for my CAWC thread and unearthed a few books I was incredibly excited to add to my collection due to the buzz at the time but alas, they were placed on the shelf and never touched again. Some of them seemed as though they'd be COTM-worthy and I'll loop back when I'm home and toss out a few names to see what folks think. One book I do remember though is Mission Street Food. This book looks so interesting with so many enticing sounding/looking dishes. Does anyone have any experience w it?
In the meantime, I'll throw out a nomination for:
BISTRO COOKING AT HOME by Gordon Hamersley
of course reserving the right to add another after consulting w my Guinea-hounds!! (aka the official casa bc tasting crew!!)
re: Breadcrumbs
Does that include the golden retriever?
re: greedygirl
Of course gg!! He's especially fond of baking though so he usually gets over-ruled for the COTM noms!! ; - )
re: Breadcrumbs
BC, I own Mission Street Food but haven't cooked out of it yet. Really very few recipes, more of a reading book. I am pulling it out now....48 recipes listed on EYB, and some of them are for things like foam and mayonnaise so I don't think it would work as a COTM. Very interesting read though.
I have no specific book in mind, but all of the "year end" & "favorites" lists and such that go around this time of year got me thinking about some authors I've never tried but want to. Also, the thing I really love, some regional foods that I'd like to explore this year. So just to throw some into the pot:
Jane Grigson
Terry Tan
Colman Andrews
Helen Kuo
Florence Lin
Jean Anderson
regional cuisines:
-Nonya food, or for that matter anything focused on Malaysia
-Hungarian (ok, it is heavy, but February is a short month!)
-Any "community" or geographically specific Indian cookbook (we always seem to do pan-Indian books)
-Catalan (see Colman Andrews above....)
-Anything Latin American, but especially something focused on the northern half of South America; Ecuadorian, Colombian, Venezuelan & etc.
-Asian street food.
re: qianning
I would love to do a Malaysian COTM, if anyone can suggest some likely candidates. I have a book that has a lot of Malaysian-style recipes but it's not specifically Malaysian. (Two Asian Kitchens by Adam Liaw)
re: geekmom
geekmom, did you know that there was a Malaysian/Indonesian & area cotm a few years back? Cradle of Flavor by James Oseland....A lovely book; you should check it out!
re: Allegra_K
Ooh, nifty. I will check the link. Thank you!
re: Allegra_K
Love James Oseland and Cradle of Flavor, but somehow, perhaps unfairly, I think of it as an "Indonesian" book...I know there are a few Malaysian recipes in it, but still and all it seems to me to be a book (and author) with its feet planted firmly in Indonesia.
re: qianning
If you haven't already, I urge you to check out "Gran Cocina Latina" by Maricel Presilla for Latin American food. There's plenty of recipes from all over the continent (only the Spanish/Portuguese speaking countries), but I would say there's a hefty number from Ecuador, Columbia, Venezuela, even Bolivia....not to mention to oft-overlooked Central American countries, and to top it off, the author mostly excludes Mexico. It is a massive, beautiful book and I am absolutely loving it, and really hoping that it will have its day in the sun as a COTM.
re: Allegra_K
I really have got to look at that book....
re: qianning
Finally had a chance to really look at Gran Cocina Latina,in an old fashioned bookstore, and I must say I was instantly smitten. What do I know, but lots of citrus flavors, lots of layered flavors and lots of information. The ingredients didn't look (for the most part) obscure. I really hope it makes the cut some month. In the meantime I may have to get my hands on a copy to road test.....there was a Sopa recipe, not to mention a Peruvian braised duck, that are still in my mind.
re: qianning
Qianning, I am happy to pharaphrase recipes that interest you in GCL. I have not had a chance to read/cook from it yet and hope that it might get selected :)
re: qianning
qianning, you mentioned Terry Tan, and I just happened to be browsing the pre-orders on amazon(which I don't really recommend unless you want to add pages of new books to your wishlist)...came across this one:
re: juliejulez
Does anyone know if bistro cooking at home is out of print? Amazon no longer sells it directly, although you can get it used through amazon, and there are a few stores still selling copies through the amazon marketplace, but all but one of the new copies are over $150
re: juliejulez
There are a couple copies on eBay.
Due to travel (both my own and my husband's) I've been a pretty miserable COTM poster. He has been hiding his February calendar from me, so I can't be sure how much cooking I'll get to do then, but I'm going to hope for the best and throw my hat in the BISTRO COOKING AT HOME ring. i do think it lends itself well to cold weather cooking.
Okay, here's my second nom for the month. It's probably too new, but there seem to be several new releases in the mix this time, so....
GRAN COCINA LATINA, Maricel Presilla....probably my top pick for 2012. I just love it. As a plus, all the root veggies and starches sound perfect for the dreary endless cold that February often brings.
re: Allegra_K
I'll second GRAN COCINA LATINA
re: L.Nightshade
go bistro cooking at home surge, go!!!
re: L.Nightshade
Heck yeah, I'm done with the BS too! Oh, wait ... never mind.
re: blue room
You crack me up blue room! Your stint as coordinator has been a rollicking good time.
re: pagesinthesun
It's available on Amazon, but through "other sellers." This probably means it's out of print. But there are used copies available. I wanted a new one, so I bought my copy by calling the restaurant and ordering it.
re: pagesinthesun
Alternatively, several CHs have ordered the book directly from the bistro for (I believe) $25. http://www.hamersleysbistro.com/home/
re: pagesinthesun
There are several copies available on www.abebooks.com
starting at 15.00 usd
re: Tom P
Glad to see so many people are on board with Bistro Cooking. I have been looking at my old posts trying to find what I wrote about this book when it was first nominated so I could cut and paste it here. No luck! Here are a list of the recipes that people recommend trying first:
Pear Cranberry Crumble -OMG "so good"
Risotto with Butternut Squash and Maple Syrup
Beef Short Ribs Braised in Dark Beer and Bacon and Red Onions
Leek and Potato Gratin
Avocado and Orange Salad
Souffled Lemon Custard
Roast Pork (2 recipes)
Beef Borguinon
Warm Apple Tart
Wild Mushroom Risotto with Red Wine
Seared Scallops
Onion Soup au Gratin
Peach Gallete
Wild Mushroom Salad
Lemon and Parsley Chicken/Roasted Chicken on p. 182 (this got several write ups)
Lemon Lavender Sugar Cookies
Curried Zucchini Risotto
Orange and Ginger Glazed Roasted Swordfish
Lemon Braised Endive
Garlicy Cherry Tomato Confit
I've made the Roasted Chicken recipe and it was amazing. As I said, I know I posted about it somewhere but I can't find it.
re: dkennedy
Wow, thanks so much for doing this dk. I'll paste it into Word and put it in my e-file for this book. Fabulous!
re: dkennedy
I quite like the sound of Bistro Cooking, but there are zero reasonably priced copies in the UK.
Even though it is a newish book, my library system's got several copies, so I'd love to cook from something totally new and different, GRAN COCINA LATINA
Today I made the Tortilla Soup from Mexican Everyday by Rick Bayless. I love this book and have made numerous recipes, all successful. I also happen to love Rick Bayless, his restaurants and his passion for Mexico. I think his books would make for a wonderful COTM and was really surprised to see only one of his books as a COTM, way back in 2006. Any other RB fans here? I'm still happy w my nomination for Feb but I'd love to have a month w Rick sometime.
re: Breadcrumbs
I'd be happy to cook from Rick Bayless's books. I wasn't part of COTM when it was first chosen. I really like his tortilla soup recipe. How does it compare to the Homesick Texan version?
re: BigSal
Funny you should ask BigSal because as you may know, I wasn't a big fan of the Homesick Texan COTM however, her Tortilla Soup was the only dish that I truly did love. I'd read somewhere (CH maybe?) that she'd adapted RB's recipe. Of course I had this in mind today as I embarked upon his recipe. RB has a recipe for Tortilla Soup in a few of his books, all of which I own, so I pulled them off the shelf to see how they compared to one another and, to the recipe in The Homesick Texan.
Having done this, I have no doubt Lisa Fain adapted Rick's recipe but, and here's the thing, I honestly believe her adaptations improved it! No kidding.
LF adds some chipotle in adobe (a bit too much IMHO) but the notion is right. I like the smoky heat it adds.
LF also adds some cumin, oregano and cloves all of which, combined, add a another layer of flavour to the dish.
Finally, and I think this was the biggest "aha" for me today, LF adds 6 tbsp of lime juice to the soup whereas RB suggest you use lime wedges as garnish for serving. The lime juice is what really makes this soup for me. I love the tang it adds and without it I feel like the flavours of the soup are sleeping. The lime really wakes everything up so why not just add it on in so everyone can share in the love.
I tasted it as RB intended it to be served but in the end, I decided to add some of LF's ingredients and the soup was much better for it!
re: Breadcrumbs
You've convinced me to pull the Homesick Texan off the shelf and try that recipe. :)
re: BigSal
If you do, I'd love to hear what you think Big Sal. Here's a link to my report in the LF COTM thread:
re: Breadcrumbs
I have his classic book, Authentic Mexican, and although I haven't delved into it too deeply, I have loved what I have made, and I turn to his book time and again for information on cooking methods. I would definitely have fun with one of his books as a COTM. From what I've read of the book that did make it in '06, it doesn't seem to be as wonderful a selection as some of his other works. How does Mexican Everyday fare?
re: Allegra_K
I think the appeal w Mexican Everyday Allegra is that it has a lot of variety but, RB has made some adaptations of traditional recipes contained in his other books such that dishes are doable for weeknight meals. Mexican Everyday has quicker versions of classic recipes. The soup I made today is a good example. In other books RB has you cut tortillas into 1/4" stips and fry them to include in the soup and for garnish. In this book he has you use tortilla chips. He has you use canned tomatoes (preferably fire-roasted) vs roasting your own veggies. He also suggests you can used ground pasilla chili powder vs toasting your own dried chilis then breaking them up and adding them to your blender mix of ingredients.
The thing I love about this book is that the recipes really do work and, they result in amazing, tasty dishes. The comment I've written again and again on various recipes in this book over the years is "amazing, and so easy" or "excellent and so quick"
I think I've made all the rubs and now just looking at the recipe names is a drool-inducing experience. His Quick Cowboy Beans have just 3 words scribbled in the margin..."Fantastic...perfect really"
I really love this book.
re: Breadcrumbs
Wow, thanks for such a detailed reply, Breadcrumbs. It sounds really wonderful...I'm sold!
re: Allegra_K
I knew I had one of his books but had to go look to check which it is. Turns out to be Authentic Mexican, which I seem to remember looking through and finding daunting (granted, this was before I started doing COTMs which have done wonders for my kitchen confidence). I could easily get behind one of the more simple books like Mexican Everyday.
re: Breadcrumbs
I have Mexican Kitchen, One Plate at a Time, and Fiesta at Rick's. I cook often from the first two but have only made the Chocoflan from the Fiesta book. I'd love to cook from them for COTM! The stews and braises many crave at this time of year do not appeal to me at all, but zingy Mexican definitely does. Heading upthread to add to my vote now. Thanks for the idea!
re: pavlova
Of these three, I only have Mexican Kitchen. What are some of your favorites from this book? I have only made the carnitas recipe, which I actually was cooking out of another book and checked the recipe against Rick's. Would love to make better use of this book. I have a pretty extensive Mexican cookbook library, and Rick Bayless's is probably my least used.
re: dkennedy
Hmmm, where to begin? I've made most of the salsas and flavouring pastes in chapter 1; plus tortillas and guacamole
the simple enchiladas suizas on p. 39 a number of times
the seared cheese on p. 82
the caesar salad p. 97
garlic soup p. 120
tomatillo chicken, greens, fresh cheese tacos p. 146 (many times)
achiote roasted pork tacos p. 170
chile glazed sweet potatoes p. 226
drunken pintos with cilantro and bacon p. 239
achiote rice supper with carnitas p. 258
chicken in pueblan green pumpkin seed sauce p. 316
broiled chipotle chicken with creamy spinach p. 319 (love this--dinner tonight)
modern mexican chocolate flan p. 390 (many times)
cajeta p. 401 (can't remember if I use this recipe or from another RB book)
I do not have a large collection of Mexican cookbooks, but I do go back to my RB books often. I find the amount of salt he calls for exactly to my taste.
re: pavlova
Thank you Pavlova.
I will try to flag a couple of these recipes to make over the next two weeks. My kids love our mexican themed meals, but I tend to cook out of other sources. The tomatillo tacos and drunken beans sound especially tempting. Maybe I will start with these.
re: dkennedy
Just pulled my book to note your suggestions. The chipolte chicken sounds like a perfect weeknight meal, do you make it with the canned chipoltes or the chipolte salsa on page 52? I think this one will go on my shopping list for this week.
Also I wanted to note that I have made the Achiote roasted pork tacos with pickled red onions (p. 170) and they were easy, inexpensive, and very delicious.
re: dkennedy
I use canned chipotles for that. Enjoy!
re: pavlova
I also have Bayless One Plate at a Time and Fiesta at Rick's; have not cooked anything from either book. In addition, I have his Salsas that Cook and made a few successful meals out of it.
Since most of us have different books, maybe we could do RICK BAYLESS MONTH?
re: herby
I have Mexican Kitchen. I don't use it too much because most of the recipes are a bit too involved for me. That said, I've made a few of the sauces in chapter one, always with good results. I usually use them to make chilaquiles. I've also used this book to make my own tortillas a few times. They were great but I haven't made my own tortillas since my son was born and not about to start now! Wonder how old my kids will have to be before I feel up to it again? I would support Mexican Everyday or a Bayless month, I've actually been quite curious about the Everyday book. There must be plenty of working moms in Mexico and beyond that don't spend hours making dinner, yet still produce tasty, authentic meals. I was hoping Mexican Everyday might help me achieve that.
re: dkennedy
Me too. I think Bayless would be better a bit later in the year, like maybe May for Cinco De Mayo!
re: juliejulez
I love that idea ... but I have a feeling I'll be away for a chunk of May. Hmmmm.
re: jen kalb
Funny, the one time of year when I don't cook much Asian food is summer.
re: qianning
Me too, sort of. It's not that I don't cook Asian in the summer, but perhaps not as much. In the summer, my cooking ends up being driven by whatever is in the garden or my CSA box. In the winter, when the garden is mostly bare, and the selection of local veggies is limited, I feel more justified in buying the kinds of imported, specialty produce that I might need for Asian cooking. So it seems like January and February often end up being big months for me to cook Asian food.
re: MelMM
Exactly my logic, summer produce here is mostly "yankee", but in the winter whatever I buy it is going to be from far away, so why not go with the Asian stuff. Plus a lot of "curries" are effectively braises, they may have been designed for a warm climate, but they are pretty comforting in the cold.
re: Allegra_K
Not muddied at all, I see only clear light.
My sole Rick Bayless book is "Mexico One Plate at a Time" and I think it was also the first COTM I did. Learned to make real masa dough, that succulent moist & tender stuff that encloses tamales. With real lard, and chicken stock. Boy was I impressed with myself.
re: blue room
Wow, so you've been around since the beginning! I love reading all the old threads and seeing who's still participating--tho I must have bypassed your name on there. And tackling tamales is so impressive! It's such a labourious (albeit delicious) process.
It's been quite a while since a Mexican book made the cotm; maybe one day we can get back to it. There are so many books out there, though, and so few months in the year in which to tackle them! I'm still looking forward to getting a Thai month in, not to mention South American, Cambodian, Korean....and the list goes on.
Apparently I'm really drawn to the international cuisines.
Okay. I'm going for
I feel like we've done Bayless, even if it was a while ago. I have, and would be happy to cook from, Bistro Cooking at Home. Just being selfish. I leave for 10 weeks in Central America at the end of February, I'll have access to some of the more unusual ingredients (loroco, anyone?), the book is too damn big to carry, there aren't many recipes from the book on the Interwebs, and if it's chosen I'll know just which recipes to photocopy and bring with me. And I've been perusing it with photocopying in mind and am going to have to buy more Post-It-Notes. If not next month, soon. It looks to be a classic.
re: JoanN
I'd love to see Gran Cocina Latina become a COTM. I bought myself and my sister a copy for the holidays (thanks to TGC's sale) with the expectation that sooner or later, it would be selected. My sis has never participated in COTM so my thinking was to pick a good book to suck her in. Having said that, I think the book needs more time for people to acquire it, or else we may have a very poor turn out. Did we all buy it during the last TGC sale????
re: dkennedy
I know I didn't, since TGC is only open to Americans :-P
I'm first on the list for the copy that is listed as "on order" at my local library, so I would be happy for this book to come up in a couple of months rather than right away.
re: dkennedy
So is "Jerusalem" and we are having an amazing month with it!
Just checked EYB and WOW! 477 people have Jerusalem and only 84 have Gran Cocina Latina. All 84 of us must've bought it during the last TGC sale :) I know I did - some time in November.
re: juliejulez
The Good Cook book club. You join it and get your first 4 books for something like $1.00 a book, plus shipping. Then you have to buy a few books to meet your membership obligation (I think it is two more). The reason most people join is that they often have sales where you can buy 4 books for $10 each with free shipping. Over the holidays the sale dropped the price to $9.00 per book. A great way to build your collection or to get gifts for co-workers, teachers, etc. at a great price.
re: dkennedy
I don't think I'm the target audience for TGC. I have a hard time finding the first 4 books and I keep wondering if there are more books for members that aren't showing because I just miss the excitement! :)
re: eperdu
Of course there are many more books avaibale for members; this is just to lure you in :)
re: herby
I joined TGC about a year ago after hearing so much about the great sales and have been hugely disappointed. In fact, I don't think I've even managed to buy my final obligatory book. At least they haven't bugged me about it. In my experience, TGC either (1) doesn't have the book I want, (2) doesn't have the book I want on sale until after I've bought it elsewhere, (3) and has the book I want but at a higher price than Amazon or Abe "almost new." I also find that the bundle sales, where you can get 4 books for $40, lure me into buying books that vaguely interest me but that I wouldn't buy otherwise just to take advantage of the special pricing. Oh. And you'll hear from them just about every other day. If your in-box is lonely, TGC will take care of that for you. I'm with LLM and will quit as soon as I can.
re: JoanN
That's my fear too. I don't really buy a lot of cookbooks anyway so I'll probably just buy them as one-off's when I find them. The first four for $1 is so appealing but then you pay $15 in shipping and the others are half off publisher price (which I never pay anyway) so it's probably not that much of a savings overall. *shrug*
Now to go find copies of the books I did want ...
re: eperdu
The reason I joined is because I noticed that a fair amount of COTM titles are former TGC books. They may not have been books I would have ordinarily bought, but I did appreciate having them when they became COTM.
re: eperdu
I'm not a huge cookbook purchaser either, so while the concept is appealing, I don't think it'll work out for me. Plus, they didn't have the #1 book I've been wanting to buy... Susan Feniger's Street Food.
re: juliejulez
I had a hard time finding books I wanted in the intro. But the books do change, so I bought in when there was a good list, and even bought extra so I only had a one book commitment. So averaged out, the book prices were great. Since then, it hasn't held much interest for me.
BTW, I would love to do a street food COTM!
re: juliejulez
I am pretty sure that I saw Street Food on TGC site. Maybe not available for intro deal?
re: eperdu
I had the same experience with TGC, eperdu. I thought the books they offered newbies, or on sale, were often not things that I was excited about. I quit as soon as I could.
re: dkennedy
Ugh I wish I didn't ask. Amazon is bad enough :) Thanks, I'm going to go check it out.
re: juliejulez
TGC is only 'bad' when the sale is on :)
I'm in somewhat of a quandry this month.
I am attracted to Bistro Cooking at Home, but it's out of print and a used copy here costs £40 which I'm not prepared to pay for a book I haven't seen.
Gran Cocina Latina sounds interesting, but I am a bit scared of Latin American food which is only just beginning to make an impact in the UK! I actively avoid the Colombian cafés,of which there are several locally, because I find the food very heavy and stodgy. Plus some ingredients are hard to find in the UK.
So that leaves me with BURMA, which I also haven't seen a copy of. I can't find any recipes online. But for some reason I'm most excited about this book so I'll nominate it for what it's worth.
Something tells me I might be sitting February out!
re: greedygirl
some recipes are on line from Bistro Cooking at Home
re: Berheenia
Hi Berheenia... Thanks for the link... but... only the first 4 recipes are from BCH. Although in the list there's a nice sounding Fuji Apple Tarte Tatin from another bistro I think I'll be making.
re: Gio
greedygirl, Gio, and others -
Here are three more:
And another three:
There may be more to be found here and there on the web. And there are often people willing to paraphrase a recipe when you are interested. But I get that it's a drag when you can't actually cook from the book, so I'm not trying to sway anyone.
re: L.Nightshade
Actually, LN, I Do have the book. In fact I've been nominating it for a while now.
re: greedygirl
Here's some from Burma, for you and others without the book. I'm pretty sure there are more recipes out there, just need to dig them up. I know it's not the same as having a hard copy, but it's a start! Hope you don't have to give next month a pass.
Coconut Sauce Noodles:
Mandalay Grated Carrot Salad:
Tender greens salad w/ crispy fried shallots
Smoky Napa Cabbage Stir Fry
Silky Burmese-Style Eggplant (not entirely sure if this one is the the book)
fried sesame seed bananas
chinese kale slad w/pork cracklings
punchy-crunchy ginger salad
kachin salsa, lemongrass & ginger sliders, succuent pomelo salad + pantry basics
kachin pounded beef with herbs
intensely green spinach & tomato salad w/peanuts
spice-rubbed jerky
chickpea soup w/lemongrass & ginger
long bean salad w/roasted peanuts
golden egg curry
river fish celebration
banana flower salad, rakhine style
Silky Shan Soup, Tart-Sweet Chile-Garlic Sauce, Kachin Chicken Curry:
Simmered Cabbage, Shan-Style:
It appears that I may be getting ahead of myself here, but alas. Even if it doesn't make it as a cotm at least you've got a sneak peek.
re: Allegra_K
Thank you Allegra! Such a thoughtful gesture. I copied and pasted your list with links into a word document for future reference since I'll never remember where it was posted.
re: greedygirl
It seems that we Chowhounds have saturated the market. When I ordered my copy of Bistro Cooking at Home (used) it was $7.99, including shipping. I think the price we are now seeing for used copies reflects the fact that many other CHs picked up copies when the book came up in other nomination threads.
I still think the book is a worth the money at face value, especially when that is for a signed copy coming from the restaurant. But for those of you across the pond, I could see not wanting to pay more than that.
GG, if Bistro makes it this time I would be happy to email you copies of any of the recipes you'd like. I know it is not the same as having the book in hand but it will enable you to participate.
Hope that helps and hope it wins!
re: dkennedy
I agree, last week I saw a few copies for under $20. This week the cheapest was $30 plus 3.99 shipping. I ordered it anyway as the index on EYB showed me that it will be a book I will use often, COTM or not.
re: dkennedy
Thanks everyone for both the links and the kind offers. Once again, Chowhounders never cease to amaze with their thoughtfulness.
Everyone please note ~
today is Tuesday, January 15, so nominations will close tonight at 9 p.m. EDT, a little more than twelve hours away as I write this.
To be counted, put your choice(s) in ALL CAPITAL LETTERS.
This nomination thread is now closed.
Back in a few with your voting thread!
OK, please vote here for February COTM:
Question: I am new and trying to get involved with the COTM. I just wondered if I can get on a list or something to be notified when you are recommending books for the next month and also when the voting thread is available to vote. I know, I am such a novice but find I would better with emails than logging in everyday.
P.S. Making my first recipe from "Jerusalem" tonight. The books looks amazing!
re: DebHo
Hi DebHo and Welcome!
There's no list for alerts such as you request but around the tenth of each month we simply begin to look for an announcement thread for Nominations for COTM for the next month. The coordinator for the month makes the announcement on the Home Cooking board. (the board is now called the Home Category, though I can't quite accept that.)
Glad you're joining us in cooking through "Jerusalem". So far it's been a very positive month for this book.
re: DebHo
Debho, I'm glad you've posted and Gio found you. Again, welcome!
You can look here for general information and ALL the previous books and comments (a treasure.)
You can look here for links each month to that month's specific stuff.
And please do post about your experience with the recipe from "Jerusalem".
Just thought I'd post here in case folks missed it but, the nominations for March are now over. The voting thread is up. If you wish to vote, you can find the voting thread here:
re: Breadcrumbs
Thanks BC - I completely missed the chance to join the nomination thread so I am happy that you posted here for the voting.
re: Breadcrumbs
Breadcrumbs, these are February nominations --
is your post here because .. well I'm confused!
re: blue room
I posted here because a lot of folks posted to this thread in Jan. that didnt nominate in Feb. I wanted to alert them to the voting so they didnt miss out.


text:
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text:
I went looking for TVs today and ran across a brand new Sony on special. So I try it with the usual media files on a USB key to see how it will work with my extencive library of media files.
Guess how many it managed to play?
None, thats right not a single one. End result, a nice new Samsung TV. Sure it has a few less features but it actually plays things that have not been blessed by Sony.
I knew it was a bad sign when I looked up the TV online and what kinds of files it played were not listed anywhere. I had no idea they weren't listed because there was nothing to put in the list.
Admittedly I did not put in a JPG or MP3 as I did not even have a doubt that anything would be unable to play them (not so sure now). But Xvid, MKV, even DIVX were all a bust.


text:
Justin Timberlake shares "high" times with Woody Harrelson, plus more from Emma Watson, Keanu Reeves and other stars
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Updated: Friday Jul 08, 2011 | 06:00 AM EDT
By: Christie LaRusso
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"Everybody wants to know: 'Did you smoke pot with Woody?' We did!"– Justin Timberlake, on his high jinks with Friends with Benefits costar Woody Harrelson, to Elle
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text:
Map and Directions
From either the I-5 or the I-405 travel South on Highway 55.
Highway 55 turns into Newport Blvd when you come to the City of Costa Mesa - keep traveling South and stay In your Left Lane. You will cross on a bridge going over the Number 1 Highway named 'Pacific Coast Hwy" also called 'West Coast Hwy'.
Turn Left at the first set of lights onto 'Via Lido' and then make the second Left onto 'Via Oporto', We are in the Light Brown Building second from the corner - the office is located on the Water Front side of the building. There is either Metered Parking or a large Brick Parking Structure.
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text:
Tags: Public Power, Green Party, Green Party NY Gubernatorial Candidate, howie hawkins, People Power

Green Party
Green Party: Supreme Court's Hobby Lobby ruling should boost the movements for single-payer national health care and abolition of corporate personhood
Green Party Nominates Hawkins/Jones for Gubernatorial Ticket
Jimenez wins AG nod, Portelli for Comptroller
Howie Hawkins won the Green Party nomination for Governor in Troy on Saturday, setting up a rematch with Andrew Cuomo. Hawkins says he plans to challenge the 1% tag team of Cuomo and Republican nominee Astorino on economic, climate change and criminal justice issues. Hawkins also wants NY to go carbon free with a 100%, clean renewable energy by 2030, while providing a public living wage job to any New Yorker who needs one.
The Greens selected NYC Educator Brian Jones to highlight their opposition to Cuomo's education policies promoting privatization of the education system, including his promotion of the Common Core agenda and charter schools. The Greens are seeking full funding to meet the educational needs of New Yorkers, including free tuition at CUNY and SUNY.Majority Leader Joe Bruno, Green Party, Brian Jones

Green Party endorses, joines Global Climate Convergence — Earth Day to May Day, 2014
Green Party to host Livestream airing of State of the Union with Green commentary, January 28
Democrats and Republicans are waging war on working people, the unemployed, students, and veterans, says the Green Party
Oxfam CEO to be Green candidate
By: Julie Moffett (NEWSTALKZB)
AUCKLAND – The Green Party has a new candidate in Auckland, with the CEO of Oxfam New Zealand announcing his intention of running in the 2014 election.
Barry Coates says he will most likely run for Epsom or Maungakiekie, both currently held by right-wing MPs.
"The odds are that I wouldn't get elected as a constituency MP. That's just the nature of it.
"I would hope to significantly increase the party vote."
Mr Coates will resign from his charity role, and will know by March if he will be running for either of the central Auckland electorates.
"I'm joining at a time when I think the Green Party's doing great work, and is really focusing on many of the issues that people really care about in our country."
Photo: Sir Bob Geldof with Barry Coates in 2006 / NZ Herald
Tags: Julie Moffett, Oxfam New Zealand, central Auckland, Green Party