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7 Things Houstonians Don't Care About
By Chris Lane
The Weirdest Texas School Mascots
By Jeff Balke
By Aaron Reiss
By Angelica Leicht
Behind the Doors of the Spy Store
By Dianna Wray
The Best Things in Houston Pawn Shops
By Aaron Reiss
Ten Underrated Things About Houston
By Camilo Smith
Pet Products for the Rich and Insane
By Craig Malisow
Flea Market RowDriving up Airline past I-45 and 610 on a Sunday afternoon, you might think you're approaching a Rolling Stones concert or a sold-out Houston Texans game. But nope. You would have known if the Stones were coming to town, and the Texans play in that building down by the Dome. So what the heck is going on up here? Just an average Sunday on Flea Market Row, with half the city out on a shopping -- and drinking -- expedition. The markets are within walking distance of one another and all feature live music from the region's best Latino musicians. The fare is traditional: bootleg Chingo Bling T-shirts, Dope House Records CDs, Mexican blankets, Day of the Dead stuff, tools and cigarettes. Bring ten bucks and get a beer, some nachos, a rusty pipe wrench and a butane lighter and stroll to the sounds of mariachi, Tejano, cumbia and even some rock en español.


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Featured news
Real boss tackles online piracy
The head of the digital media software company says the entertainment industry needs to provide people with an alternative to using file-sharing services like Kazaa.
Real recently announced new software that it says will allow the media companies to distribute their music and video online without worrying about copies springing up across the web.
The music industry blames illegal music downloads for eating away at record sales, pointing to a 10% drop in album sales in the US in 2002.
[ Read more ]

subset: commoncrawl


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Tips for Dealing With Your Teen's "Smart Mouth"
Find a Conversation
Tips for Dealing With Your Teen's "Smart Mouth"
|Thu, 09-01-2011 - 6:49pm
How do you deal with your child's "smart mouth"?
|Sat, 09-03-2011 - 6:30pm
I don't have a big problem in this department, Usually a "watch your mouth, I am your mother." will suffice. But, we never allowed it when they were little, so they know not to give me any attitude. My 17 year old will let a curse word slide out now and then. not talkig to me, but with someone else or on the phone. She always turns beet red and apolgizes.
|Sun, 09-04-2011 - 7:29pm
I must admit that we treat it the same with teenagers as when they were 2 years old.
|Tue, 09-06-2011 - 12:29pm
I've used "nice try" on DD19. Yesterday she's telling me and a friend that she doesn't understand why she shouldn't be allowed to park in the garage - at least once in a while. I told her to get busy cleaning out the third bay in the garage and she'd be all set!!! :0)


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Small Biz Book Club: Discovering Your Business' Remarkability
Want to stand out from the competition? Find your business' purple cow.
Retirement Security Board Seeking Public Input -- Comments Due by November 3rd
The Connecticut Retirement Security Board is now seeking input and comments from business owners and the public regarding the f...
Startups Can Attract Better Talent
Small businesses don't have to settle for candidates passed up by larger organizations; here's how to attract and hire the ...
How to Make Your Office an Employee Comfort Zone
A well-designed office space can have a huge impact on employees' morale. Here's how to create one.
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Why Small Business Owners Should Care About 401(k)s
It's getting easier to set up the retirement plans, and your employees will appreciate the benefit.
My Weird Business: Citizen Canine Puts Dogs in the Lap of Luxury
A bed-and-breakfast for the four-legged set


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In Pictures: The Internet of Things at home - 14 smart products that could change your life
The Internet of Things is changing simple homes into smart homes, where everything from your lights to your locks can be controlled from your smartphone. Here are a few products that can help you get started.
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Vermont senators call for reversal of Citizens UnitedBy DAVE GRAM
The Associated Press | May 10,2013MONTPELIER A group of Vermont lawmakers called for a national constitutional convention to reverse the effects of the U.S. Supreme Courts Citizens United decision that allowed corporations greater influence in political campaigns.
Sen. Ginny Lyons, D-Chittenden, led a group of senators at a news conference Thursday calling for what would be the first constitutional convention since the one that convened in Philadelphia in 1787 to write the original Constitution.
If we want real democratic reform we have to start it here in Vermont and urge our elected leaders in Washington to support free and fair elections, Lyons said. Its time for state leaders and local citizens to step up and take action to get our country back on track.
While Lyons was joined by Sens. Robert Hartwell, Anthony Pollina, and others, the idea was not universally popular.
Calling a constitutional convention potentially is one of the greatest threats to freedom that I can think of, said Sen. Peter Galbraith, D-Windham.
He said limiting the agenda ahead of time would be impossible and such a convention could result in the United States being officially declared a Christian country, without abortion rights, freedom of speech, press or other rights, he said.
Others noted that Lyons and Hartwell were among the senators who earlier this session voted to help defeat a ban on corporate contributions to political campaigns in Vermont. Critics of the Citizens United decision, like Lyons, have complained that it opened the floodgates to corporate money in politics by equating corporations with people and money with speech.
The constitutional convention idea was raised on a busy day at the Statehouse as lawmakers rushed to finish their business for 2013 by what legislative leaders say they still hope will be a Saturday adjournment.
Other developments Thursday included:
Legislation to allow child care workers to unionize and negotiate with the state over subsidies for parents of children in their care and over working conditions failed in the Senate, after Lt. Gov. Phil Scott ruled it could not be added to a miscellaneous education bill, and supporters failed to muster the three-fourths majority needed to override that ruling.
The House debated much of the day before giving preliminary approval to a bill that would require labels on genetically modified food. The Senate lacks time to work on the measure this session, however, lawmakers said.
Supporters of marijuana decriminalization worked to resolve the differences between House and Senate versions. The stickiest among them was the Senates addition of language saying Vermont would shift from misdemeanor criminal penalties to traffic-ticket-like fines, not just for up to an ounce of marijuana but also up to five grams of hashish. The two contain the same active ingredient, with five grams of hashish being about equivalent to an ounce of pot.MORE IN Vermont NewsHYDE PARK A lawyer for a sheriffs deputy who saw a domestic abuse investigation against him... Full StoryMONTPELIER The Vermont Board of Education is seeking public comment as members draft a... Full StoryPolice: Snowball Full Story
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Today's most highly regarded writer on Indian food gives us an enchanting memoir of her childhood in Delhi in an age and a society that has since disappeared.
Climbing mango trees in the orchard, armed with a mixture of salt, pepper, ground chiles, and roasted cumin; picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint and tucked into freshly fried pooris; sampling the heady flavors in the lunchboxes of Muslim friends; and sneaking tastes of exotic street fare.
These are the food memories Jaffrey draws on as a way of telling her story. Independent, sensitive, and curious, as a young girl she loved uncovering her family's many-layered history, and she was deeply affected by their personal trials and by the devastating consequences of Partition, which ripped their world apart.
Climbing the Mango Trees is both an enormously appealing account of an unusual childhood and a testament to the power of food to evoke memory.
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From left, Kensal fans: Sarah Gadon, Brit Marling and Lily James [Mulberry]
Big fans of a multitasking handbag, we name the new Kensal shoulder bag as Mulberry's must-have handbag of the season. We've already seen the long-shoulder strap just about everywhere during the shows – often worn across the body for layered-up school girlish charm – or worn hanging chicly from the shoulder for a sleek, long-line look. OR if you're in an Anna Della Russo mood, piled up with three or four clashing or matching bags.
Mulberry's new darling - an update on the classic envelope shape - comes in both a small and mid-range size. The bigger bag is more business – ideal office-chic that's ultra smart and glam – but no biro on this one please! Its discreet strap means it can move from day-to-night into a simple clutch. The more versatile a bag – the more reasons we have to buy a new one...
Did we mention the double-sided compartmental pocket? CLEARLY this is also a hit with the celebs – Another Earth actress Brit Marling, Downton Abbey's Lily James and Cosmopolis star Sarah Gadon have all been seen clutching theirs (we're yet to see them cross-bodying during the day but of COURSE they do).
Beautiful bags at Mulberry Spring Summer 14 Show
Super versatile and available in a rainbow of Mulberry's so-chic colours, the Kensal is going to be a big (albeit mini) one for the new season. It's set to rise to the dizzy heights of the Alexa and the Del Rey which, as with all of Mulberry's hero bags, have immense followings in both the celeb AND our mere mortal world.
Have a flick through your investment options in the gallery below…


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Gary and Kathy Buchholz, GKB Cattle, Waxahachie, Texas, have generously donated GKB 8144 Notice Me Too B19 ET to sell as Lot 1, the foundation female, Jan. 17 during the Mile High Night Sale in Denver.
>> Watch Video
Don't miss this opportunity. All proceeds from the sale will go to the Hereford Youth Foundation of America (HYFA) "Growing a Lasting Legacy" campaign supporting leadership and education for the next generation of Hereford youth.
"On behalf of HYFA, I'd like to thank Gary and Kathy Buchholz for donating the best from the heart of their program," says Ray Ramsey, HYFA president. "If Gary and Kathy did not feel so strongly about the junior Hereford program, I'm sure none of us would have had a chance to own one of this caliber."
GKB Notice Me Too's pedigree is stacked three generations with national champions from top to bottom. The exceptional January 2011 daughter of BR Currency 8144 ET is bred to NJW 98S R117 Ribeye 88X ET, sire of the world-record-selling bull C Miles McKee.
"When I saw GKB Notice Me Too, my first thought was, 'I don't know anyone who wouldn't want to own this one,'" Ramsey adds. "She is flawless in her design, a perfect picture of what a great young cow should look like. She represents some of the freshest, most-sought-after genetics in the industry today. If you're looking for a donor to anchor your program, don't squander the opportunity to own one that would never have left GKB if she was not the Lot 1 HYFA foundation female."
The Mile High Night Sale will begin at 6 p.m. Friday, Jan. 17 in the Stadium Arena on the Hill in Denver.
For more information on the lot, contact Amy Cowan at email@example.com or 816-842-3757.


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What is Sorghum?Article By: Jessy Yancey
What's the difference between sorghum and molasses? How does sorghum grow? In fact, what is sorghum to begin with?
This tall, broad-leaf plant resembles corn in the field, but the grain crop is best known for its end product: sweet sorghum syrup. That's different than plain old sugar cane, which yields molasses, or, for that matter, the trees that yield maple syrup.
Where is sorghum grown? Kentucky and Tennessee lead the nation in sorghum production, though the crop is also grown in a number of other states, including Iowa, Minnesota, Mississippi and Texas.
Sorghum cane is typically harvested during September and October. Many sorghum syrup producers extract the juice from freshly cut plants right in the field. The bright green juice then goes back to the mill, where it is kept, heated, in a holding tank. To avoid spoilage and produce the best syrup, they cook it the next day, thickening into light amber syrup that is then bottled. Ten gallons of raw sorghum juice yields about 1 gallon of syrup.
One tablespoon of sorghum syrup supplies all of the average adult's daily potassium needs. It's also high in antioxidants, contains 300 mg of protein, 30 mg of calcium, 20 mg of magnesium and 11 mg of phosphorus – all in 1 tablespoon. In fact, it is 100 percent natural and contains no chemical additives of any kind. (Look for the "Sweet Sorghum" logo to ensure you're purchasing 100 percent pure sweet sorghum.)
Store sorghum as you would honey, at room temperature. If it begins to crystallize, put it in a pan of warm water or nuke it in the microwave. In fact, you can use sorghum as a substitute for honey (in recipes that don't use baking powder). When substituting sorghum in place of sugar, use 1/3 more sorghum than the amount of sugar called for in the recipe and decrease the amount of liquids by 1/3. When using sorghum instead of molasses, use an equal amount of sorghum but cut the amount of sugar, since sorghum is sweeter than molasses.
Source: National Sweet Sorghum Producers and Processors Association
Leave a Comment:
Ramona M Crabtree says:
I'm still confused as to the difference between Sorghum and Molasses. For many years, my grandfather had horses pull a wringer type deal around to squeeze the juices out of "Cane" then they'd boil it and boil it, and dip off the foam, etc. They'd have stir-offs, play games, etc while the juices were cooking over a fire in a pit, with a huge elongated pan. We'd dip the cane in the syrup but always called it MOLASSES. NOW, I'm told Molasses are cooked, then after sitting 2 days, milk is added? I guess we always ate Sorghum instead of molasses? Please advise!
Tricia Westgate says:
What is the shelf life of Sorghum Syrup? Thanks.
Othella Burns says:
excellent information. Gave me exactly what I was looking for on this topic.
Linda R. says:
I found this interesting because I was unaware of the nutritional value of sorghum. I recently heard farmers use sorghum to enrich their soil and would like to know more about that.
SDM says:
My grandfather was an early version of an entrepreneur; he had a farm, a tree clearing service, a saw mill and grew sorghum cane, crushed,bottled and marketed it.
As a youth I always refereed to the product as "sorghum molasses" which at almost 84 years young I still use the term.
My dear wife who is Canadian born always questioned me who I refereed to molasses as sorghum molasses. I always relied "Because that is the complete correct name!"
After reading your web site I note there is a marked difference – but- Am I correct or incorrect to use the term sorghum molasses?


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|Product #: EMC6000027_TQ
Basket Shape Book (Resource Book Only) eBookKindergarten|Grade 1|Grade 2
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Please Note: This ebook is a digital download, NOT a physical product. After purchase, you will be provided a one time link to download ebooks to your computer. Orders paid by PayPal require up to 8 business hours to verify payment and release electronic media. For immediate downloads, payment with credit card is required.
This shape book unit provides five reproducible forms (front/ back covers, emergent/beginning/independent writer forms) in the shape of a basket, plus directions for student writing at three levels, a short poem about a basket, and literature connections. (Find other units by searching 'Shape Books'.)
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I'm a big guy. At six foot eight, it's hard to believe that there is much of anything that scares me. What's more, I'm an athlete. My entire life, I've been taught to put myself out there and take chances on the court. When I joined the NBA in 2005, I took the skills that I developed in college to the next level. Playing on the professional level you can't allow yourself to be intimidated by other players or the pressure of the cheering crowds.
Yet, just because I'm fearless on the court doesn't mean that I'm fearless in my everyday life. In fact, even something fun and seemingly harmless like a swimming pool can scare me. The truth is—I never learned to swim as a child. I may be able to score a career playoff high of 27 points for the Boston Celtics, but if you threw me into the ocean, I'd drown.
Every spring, weather nerds like me wait anxiously for cold air from Canada to collide with the warm air rising out of the Gulf of Mexico. And like clockwork, we watch mesocyclones (big thunderstorms to most people) build and build until they drop one of nature's most deadly events, the tornado.
Last month in our monthly newsletter, we asked you to "tell us something good." Well, there must be a lot of good in the world because the e-mails kept coming. It was too much fun to keep to ourselves so we decided to share them all. Hope they make you smile, too.
I still remember getting my first bike. It was a lovely fall day, and I was celebrating my 5th birthday at the local park when my parents wheeled it over. And it was beautiful – a light pink frame and white tires with a white basket on the front adorned with purple, blue and yellow daisies, and shimmering multicolored streamers flowing from the handlebars.
As the weather gets warmer, more kids will be playing outdoors and visiting playgrounds – running and jumping, climbing and swinging.
This week is National Playground Safety Week, so it's the perfect time to review some safety tips and talk with your children about being safe while having fun on the playground.
One of the best parts of my job at Safe Kids is working with families who generously share their stories to inspire other parents to get involved. The following story is one of my favorites because it really shows what our work is all about – the little things you can do that can make a big difference.
Safe Kids Day 2014 was an incredible success! With two national signature events in Los Angeles and New York, 100 local events across the United States, and strong traditional and social media promotion, we are so grateful to the thousan
This month the National Safety Council is observing Distracted Driving Awareness Month and giving us all an important reminder of the potentially tragic consequences to driving while talking or texting. The Council is asking all drivers to stop using cell phones while they drive.
On Saturday, April 12 hundreds of families and kids of all ages swept through the Highline Stages in New York for Safe Kids Day – a day to celebrate kids, prevent injuries and save lives.
On Saturday, April 5 more than 450 families and kids of all ages swept through the Lot in West Hollywood for the first ever Safe Kids Day in Los Angeles to help celebrate kids, prevent injuries and save lives.
Did you know that in 2012, 1.35 million children were seen in emergency departments for a sport-related injury? And every 3 minutes, a child is seen for a sport-related concussion.
The Safe Kids blog covers a wide range of safety topics, offering valuable tips for parents and caregivers to help you keep your kids safe. In addition, you'll find personal stories shared by parents, insights for new moms and dads, ways to get involved and take action, and more.
Our bloggers include Safe Kids staff, parents, healthcare professionals, and others interested in raising awareness of preventable childhood injuries. See blogger profiles.
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What is a great cornmeal for cornbread?
We dont really eat much cornbread where I live so I have no preconceived notions of how cornbread should taste like. Im not attached to white cornmeal or yellow cornmeal or whether sugar should be added. Im also seeing coarse and fine cornmeal. What brand do you think makes the best cornbread? I just rendered some leaf lard and would love to make a nice cracklin' cornbread. I heard Three Rivers Cornmeal was popular but thats not available anymore. Im having some Anson Mills Grits shipped. Do they have good cornmeal?
btw...This is a picture of the cornbread from Harold's BBQ which was known for their cracklin cornbread (they have since closed down). Their recipe was published in "The Glory of Southern Cooking" by James Villa but I have a feeling they lied about their recipe. It says they use yellow cornmeal but I suspect is really white cornmeal that they use. Does yellow cornmeal not always lead to really yellow cornbread?
Stoneground. Not fine. Lots of good brands. If you have a choice, go by freshness. Not all of the artisinal corn mills are southern, btw. Rhode Island has a rich history of cornmeal use (typically, jonnycakes) and three heritage grist mills (Carpenter's, Gray's, and Kenyon's), for the very hard, colonial-era flint cornmeal that is traditional.
Yellow cornmeal leads to yellow cornbread unless you cut it with lots of flour. But then it would not be the kind of cornbread you're contemplating.
re: Karl S
There is nothing better than a really good johnny cake topped with maple syrup butter!
I used to buy Indian Head cornmeal but now I buy Bob's Red Mill corn meal. I find it has better flavor and texture. For johnny cakes I prefer medium grind but for corn bread I prefer course.
Unless you are constrained by family tradition or regional chauvinism, there isn't a 'best' cornmeal.
Take you pick on color. I just tried some blue stuff.
Coarseness affects the texture of the final product. The coarser the grind, the grittier the bread.
Stoneground has a wider range of grit size. It has the bran and germ, and as a result a shorter shelf life.
Degerminated cornmeal, such as the Quaker and Albers brands, has a longer shelf life. If you aren't a frequent cornbread baker, and don't have the freezer space, this works fine. It also works well in the half and half style of cornbread. There's enough coarseness to tell you are eating cornbread, but not too much (if you aren't used to grit).
I don't usually make the pure-cornmeal version. One time I used a fine cornmeal (flour) this way, and thought it worked well, provided I used a hot skillet to make a crust. I think a coarse meal in a pure-cornmeal version would be too crumbly for my liking. White Lily and Martha White cornbread mixes use a fine grind.
Bobs Red Mill has a range of cornmeal grinds.
I'm too cheap to consider ordering a specialty cornmeal online.
re: paulj
I've always seen cornbread as a southern thing as here in nyc. I rarely ever see cornbread. Im probably a cornbread virgin as I dont remember having any aside from in thanksgiving stuffing. Always saw it as a southern thing.
Sort of assumed that the south would treat their cornbread like their biscuits. There seems to be a widespread notion that biscuits must be made with White Lily and that northern flour makes inferior biscuits (well that seems to be true...I dont like biscuits here). Good to know there isn't any cult cornmeal from the south that I was missing out on or have to have shipped here. Was starting to think that even their cornmeal was different than what we have in our stores. Of course we dont have Martha White or White Lily cornmeal though. We dont have southern flour here so that is something I will always have to have shipped.
re: GOJIRA
king arthur now has a soft southern type self-rising flour that you may be able to find retail in NY.
re: GOJIRA
<<<There seems to be a widespread notion that biscuits must be made with White Lily and that northern flour makes inferior biscuits>>>>
There seems to be a widespread notion that biscuits must be made with SOFT WINTER WHEAT FLOUR and that HARD WHEAT FLOUR makes inferior biscuits.
Fixed it for you! :)
Doesn't matter where it's grown. White Lily is one and IMO superior example of flour made from a blend of soft winter wheat.
re: GOJIRA
In colonial days corn was easier to grow than wheat. New England had its Indian pudding, thirded bread (rye, corn, wheat), RI jonnycakes. But modern cornbread depends on baking soda/powder, which dates from the middle of the 19th c. By then bread wheat was grown in the Midwest and Great Plains. So in the north, yeast bread became common. But in the south, biscuits and cornbread were a bigger part of the diet. I'm guessing the difference was due to many factors - more rural, poorer, slower adoption of technology like cast iron ovens, warmer weather (harder to handle yeast).
Talks about cornbread and molasses being the staples in poor parts of MIssissippi in the early 20c.
The habit of eating 'molasses sopped with cornbread' may help explain why southern style cornbread was usually unsweetened.
The cornbread in that image is either white cornmeal, or heavily cut with white flour; my guess is the former, not seeing the recipe.
I prefer a coarser cornmeal for my cornbread, and much more cornmeal than flour. I want the corn taste and texture. I've always relied on Quaker's Yellow Cornmeal, but I recently bought instead a sack of Arrowhead Mills Organic Yellow Corn Meal for another purpose. I figure to experiment with it in my usual North-South cornbread also, and see how it differs in result.
re: mcsheridan
The recipe contains 3 cups yellow cornmeal and 1/2 cup flour. So it seems they never released their real recipe.
re: GOJIRA
i agree with your assessment, GOJIRA
Once I wanted to make cornbread yet had no corn meal in the house. I *did* have a bag of masa harina (corn flour).
Never went back to corn meal, I prefer the texture and taste I get using the masa.
If you do a search I know that several threads and multiple recipes show up here and elsewhere on the web.
Key for me (no matter the recipe): a cast-iron skillet and plenty of butter.
re: pedalfaster
I ran out of cornmeal and used masa harina for cornbread. It is much finer and has a different taste, it is treated with lye to provide more nutrients. I did not like the texture or taste, wound up tossing it. Different tastes I guess.
I do use a cast iron skillet pre heated in oven with melted butter. And I increase liquid, preferably buttermilk, by up to 2x with no problem. You can add in things like corn, chopped jalapenos, ham, cheese.
I *love* the Anson products. They need to be stored in the freezer. Their cornmeal is great, but follow the recipe on their web site first.
I agree with the stone ground; Cooks Illustrated has a great recipe for southern cornbread that involves making a "mush" with part of the cornmeal and stirring it in to the rest. A later CI recipe suggests toasting the cornmeal before you combine the batter. I found out about that by searching this board. Lots of ideas here.
In my opinion, white or yellow doesn't really matter. Buttermilk does. No sugar matters. Heating the fat in a cast iron skillet before pouring in the batter gets the crust really crackling, so to speak. For health reasons I usually use olive oil, but you can substitute bacon drippings or rendered lard in the same amount.
cornbread made with yellow cornmeal is yellow. That photo looks like white.
But i'm from the south!
Color is mostly preference.Coarse grind, I prefer for its grittiness......sugar seems to be a regional thing.
Most recipes I have seen use too much AP flour.i tend to reverse the proportions
I have also been known to add diced onion (or reconstituted minced) and sometime the kernels from a leftover ear of corn on the cob
I order my cornmeal from the Littleton Mill in NH. Used to stop in when visiting my family, but they lost their lease to a sports bar, so order I do.
All the grains that they mill on the old grindstone are excellent.
re: smtucker
I live in the deep south, have all my life.....White Lily is the cornmeal you want. And no, our cornbread is not like biscuits. If you get the White Lily cornmeal mix, you won't need to add SR flour or baking powder. Just add buttermilk, eggs & oil. NO sugar allowed!!!!
If you have a cast iron skillet, use that. Heat it up, along w/ some bacon grease in the oven, while oven heats up. Pour batter into skillet (it should sizzle). Cook for about 25 minutes. YUM!
re: chloebell
Didnt mean that cornbread=biscuits. Just meant how some southeners tend to be very particular about the ingredients that go into their biscuit (e.g. Some will refuse to make biscuits without self rising white lily). I was wondering if a similar feeling was felt towards a southern brand of cornmeal with a similar type of cult following and popularity.
re: GOJIRA
i don't know of any….
re: chloebell
To throw that to the wind.... I married someone from the Deep South and he doesn't care for anything White Lily. He likes more sugar in his cornbread than I do. I have deep roots here in the North. He has those same roots down there. So there is no one answer regarding regional variations.
All White Lily cornmeal products have baking powder in the mix so of course you don't need to add anymore.
I use the recipe in "Miss Mary's Down-Home Cooking" by Diana Dalsass, long out of print, a collection from the late Mary Bobo of Lynchburg boarding-house fame. Her Skillet Cornbread uses no flour, only salt, soda, cornmeal, eggs, buttermilk and shortening. The shortening is put in the pan to preheat, then poured and beaten into the batter before it's poured into the hot pan. I like a coarse, crunchy texture, and while I have been using either Albers or Quaker yellow cornmeal I've lately been substituting about a half-cup of stoneground corn grits for a like amount of cornmeal. I love it, but I suspect Mrs. O is not so crazy about it …
I grew up in Illinois, believing that cornbread was fluffy, yellow and sweet, and was always made with Jiffy mix. I believed that until well into my thirties, when I moved to Nashville and learned The Truth – at least the brand of it that I like best. I still like yellow better; it's cornier somehow.
re: Will Owen
Re: flour in cornbread – Miss Mary also gives a recipe for a "fancier" cornbread with flour added. I've made that too, and not liked it, nor do I care much for the White Lily mix. What I look for in cornbread is crunch and flavor without any significant chewiness, and wheat flour makes it chewy, although the WL mix is less so than what you get from adding AP flour. The one mix I used a lot in Nashville if I was in a hurry (or feeling lazy) was the pouches of Martha White "Cotton-Pickin' Cornbread" just-add-water mix – in fact I bring some back home when we go to Nashville for a visit. Make it in a skillet as usual and it's pretty darned good. I just don't want to read the contents panel …
re: Will Owen
will, the cornbread recipe i have here on chowhound is very tender, not chewy, if you're interested. http://www.chow.com/recipes/30165-dad...
slather with butter and maybe add a touch of salt.
re: Will Owen
Yikes, sweet cornbread, and maybe cake like. We use Morrison corn kits for a mix. It's out of Denton,Tx. and tastes almost as good as Granny's cornbread, being in SE Texas, yellow of course. The Hispanic wifeacita adds jalapenos unless we're out of them, a rarity. They also make pan kits, a mix for pancakes and waffles. I've tried a Southern Living pancake mix, and Jeff Smith's waffle mix whipping egg whites, etc. and the corn and pan kits are just as good, requiring only egg and milk.
re: James Cristinian
This is a Guenther brand
Pioneer is another of their brands. They were also the previous owner of White Lily.
I just glanced at Cracker Kitchen in the library.
Grandma's cornbread is a straight forward half/half - equal parts cornmeal and self rising flour. Their cracklin cornbread is the same thing with the addition of store bought cracklins (pork rinds) (soaked).
re: paulj
I know it's just me, but I never understood adding flour to cornmeal to make cornbread. I mean, is the reverse true?
If a brownie recipe calls for 2 cups of flour do folks use 1 cup flour and one cup of cornmeal? OK, so you feel the need to add the flour...then why for Pete's sake use Wheat flour? Wouldn't Corn flour be better? ;)
re: Uncle Bob
Compare the texture of a muffin with an all corn cornbread. A bread using half flour (white AP) and half cornmeal will be more like the muffin, but with some of the corn flavor and grit.
I have made cornbread with corn flour (Bobs Red Mill). While it didn't have the grit of a coarser cornmeal, it didn't have the lightness of a half/half cornbread. It was one case where I really appreciated the contrasting texture that the crisp crust provided. That crust also helped hold it together.
Corn flour is not a direct substitute for wheat flour, though gluten-free bakers have worked out various combinations of starches and emulsifiers (gums, flax meal, etc) to mimic flour.
Sure cornmeal can be used in brownies or other recipes that use AP. I'm not sure I'd like the texture. However I have made, and liked, a 'polenta cake', an Italian style cake using cornmeal, olive oil, and citrus flavoring. You have to pick the meal to fit the desired texture. Recipes seem to favor instant polenta (i.e. fine grits).
I've made cornmeal biscuits (from an ATK recipe), and various cornmeal pancakes. Old Joy of Cooking has a couple of recipes, one using mostly cornmeal that produces thin lacy cakes (almost jonnycakes), and one that softens the meal with a 10 min soak in boiling water.
re: paulj
Yeah, been there and done a lot of that. You must try adding a bag of chocolate chips to your corn bread batter sometimes. Or at the very least a double handful of crushed BBQ potato chips. j/k Seriously I used to grow about 1/2 acre of Pencil Cob corn for the freezer and mostly to grind into meal. Late fall I would take 200# or so to an old guy with a 24" stone mill. It made awesome bread. ~ Now the old guy is dead, the mill is gone, and I'm too darn tired of fighting the coons and deer for the corn. Nowadays gimme some Martha White or White Lily SR Corn Meal Mix, an egg or two, some milk and/or buttermilk, some oil, and a cast iron skillet and I'm happy.
re: Uncle Bob
What's the proportion of corn to wheat in the White Lily mix? The ingredients list (available online) is unclear.
In Seattle I only get WL or MW if Grocery Outlet snagged some at clearance prices.
re: Uncle Bob
Anson Mills on Pencil Cob corn
a relatively soft dent corn that was popular with subsistence growers.
The harder flint corn was more common in the northern colonies, and is also the variety that was adopted by the Italians. Presumably they had access to larger, more capable mills.
re: paulj
Yes. It is an old dent 'field' corn. Some of the old timers called it Shoe Peg..not to be confused with the white, sweet Shoe Peg variety. Picked at just the right time it's delicious as roasting ears or creamed corn. Unlike many of the modern sweet and super sweet varieties, Pencil cob's window of freshness is very short...just two or three days. If it's ready today...you better pick it. After that it's only good for meal, moonshine, and animal feed.
I guess I'm lucky - I get my coarse ground cornmeal from one of the farms at our local farmer's market. And some dent corn grits that make you glad you have teeth.
Hailing from the north, but residing in the Deep South, I like my cornbread sweet, but I like it gritty as well.
My born-n-reared-in-alabamer coworker hates my sweet cornbread. She grew up on it dry and crumbly, to break up into a bowl of buttermilk.
I use Indian Head from Ellicot City, Md.It is white stone ground corn meal. They produce both white and yellow meals. It is what I grew up with and have never deviated when making corn bread. I do use good old Quaker yellow meal when baking breads, English Muffins and pizza crust. Both are available on Amazon.
It's peasant food, and not even festival food at that.
Don't bother getting the "best cornmeal" -- find something you like, but they all work well.
(yes, there is a "best cornmeal" -- it's not a commodity).


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Results tagged "Afghanistan"
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The Taliban arrested two senior leaders in Ghazni for engaging the Afghan High Peace Council. The Taliban killed three children in Ghazni, and a policeman and a British soldier in Helmand.
French shooting suspect not jailed in Afghanistan: governor
Besieged gunman boasted he brought France to its knees
Taliban confirm recent drone strike killed 3 of Nazir's deputies
US on track for Afghan deal by NATO summit: Clinton
Al Qaeda gunman in France reportedly escaped Afghan prisonPresident Sarkozy wants the suspect captured alive. Authorities are scrambling to determine how he escaped notice after returning from Afghanistan.
Five disasters we'll face if US retreats from Afghanistan
Pakistan committee calls for end to US drone strikes
US says Afghan mission is winding back
US report criticizes Turkey for serious limitations on religious freedom
US may make concessions on night raids in Afghanistan
Taliban commander wants Pakistan's nukes, global Islamic caliphateOmar Khalid also wants to secure the release of al Qaeda prisoners in Pakistan and impose sharia in the country.
US Readies for Spring Clash With Taliban
Afghan progress on track, insists top general
Afghan killings suspect owes $1.5M in fraud case
Obama focused on defeating al-Qaida in Afghanistan: White House
The Taliban killed two policemen in an IED attack in Herat. Afghan officials claimed that ISAF forces killed three women and children in a night raid in Faryab; ISAF said the civilians were used by the IMU as human shields.
US Simulation Forecasts Perils of an Israeli Strike at Iran
US envoy expects setbacks in Afghanistan


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Top Chef Masters Season 4 Weekly Viewing Party
The Cosmopolitan hosts a weekly "Top Chef Masters" Season 4 viewing party at the Boulevard Pool every Wednesday at 9 p.m. Each week, "Top Chef Masters" fans will be able to catch all of the culinary action of Season 4 from the 65' digital marquee while enjoying movie-like snacks. Viewing parties are non-ticketed, open to the public and all-ages. The Cosmopolitan serves as the host resort for "Top Chef Masters" Season 4. During the filming of the network's award-winning show, the celebrity Chef'testants lived in and competed throughout the property, often interacting with the impressive roster of noteworthy chefs who make up the culinary collection at The Cosmopolitan.
When: Wednesday, Aug. 15, 2012
Where: Boulevard Pool at the Cosmopolitan, 3708 S. Las Vegas Blvd., Las Vegas
Cost: Free
Age limit: All ages
Categories: Cosmopolitan Las Vegas-Cosmopolitan Las , The Strip
Event posted July 24, 2012
Last updated July 24, 2012
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|List A - Z | Top 1000 | Random | Origins
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Eris meaning and name origin
Eris \e-ris\ as a girl's name is of Greek origin. Mythology: goddess of discord and destruction, and sister of Ares the god of war.
Eris has 4 variant forms: Aeress, Eriss, Erys and Eryss.
Eris is also pronounced similarly to Eurys and Iris. Other suggested similar baby names are Cris, Edris, Elis, Erga, Erica, Erika, Erike, Eriko, Erin, Erisha, Kris, Pris and Tris.
Popularity of Eris
Eris is not a popular first name for females and an equally uncommon surname or last name for all people (2000 U.S. Census).
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Lena Dunham
Singing or screaming? It's your choice on one of the busiest Sundays in a while. While CBS' standards-and-practices watchdogs are apparently keeping a close eye on any potential wardrobe malfunctions, the show goes on at The 55th Annual Grammy Awards (8/7c) from L.A.'s Staples Center, where it's probably easier to name who isn't performing or presenting than listing the full talent roster. (One star not on CBS' list: Justin Bieber, who's busy hosting Saturday Night Live this weekend.)
Halo 4: Forward Unto Dawn
One of this fall's big programming events wasn't actually broadcast on TV. Halo 4: Forward Unto Dawn, a live-action series geared toward the launch of the new Xbox 360 video game, has become a hit for YouTube, where it runs on the young male-oriented Machinima Prime channel.
YouTube is taking on the traditional TV model in a big way, with the help of major stars, original programs like Halo 4 and big events like Felix Baumgartner's space jump, which broke YouTube user records on Oct. 14. A year after YouTube parent Google unleashed an aggressive $100 million initiative to launch around 100 original programming channels (and committed $200 million to market the channels), viewership on the platform was up 11 percent year-to-year in September.
It's a slow build, and so far YouTube's original programming initiative hasn't produced a hit that was big enough to enter the public consciousness. But according to newly released comScore data, YouTube users spent an average of 419.1 minutes watching video in September, compared to 378 minutes in Sept. 2011.
Luke Pasqualino
The Battlestar Galactica prequel will take flight as promised — and soon! Battlestar Galactica: Blood & Chrome will premiere online Friday.
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Battlestar Galactica
Sorry, Battlestar Galactica fans, but you'll have to continue waiting for the next fleet of Cylons to return to TV.
Syfy has decided not to pick up the highly anticipated prequel series Battlestar Galactica: Blood & Chrome, the network confirmed Wednesday.
Syfy network has unveiled its jam-packed 2011 lineup, which includes the premiere of the scripted ensemble drama Alphas.
The show, premiering in July, follows a team of ordinary citizens with extraordinary abilities. Warehouse 13, Eureka and Haven are also slated to return in the summer.
Ira Steven Bahr named Alphas showrunner
"Our ambition in development is to push the boundaries of imagination, creativity, and story-telling," Syfy President Original Content Mark Stern said on Tuesday."We want to...
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SyFy's new Battlestar Galactica prequel pilot, Blood & Chrome, has begun casting its three lead characters — roles that shed light on what this new show is about. The series is set in the tenth year of the first Cylon war and centers around hotshot rookie pilot William Adama (played by Edward James Olmos in the 2004-09 series) as he is assigned to Galactica, the Colonial fleet's newest battlestar.
Adama will be in his early-to-mid 20s, and is described as Tom Cruise's character in Top Gun — a cocky and fearless jock. His experience as a fighter pilot thus far has been limited to simulations, but he can't...
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Stargate Universe
Following the cancellation of Caprica, Syfy has axed Stargate Universe, the network announced Thursday.
Stargate Universe, the third show in the franchise after...
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Batista won Royal Rumble 2014 by eliminating Roman Reigns in the end. Other contestants during the match were Alberto Del Rio, Alexander Rusev, Antonio Cesaro, Big E Langston, CM Punk, Cody Rhodes, Damien Sandow, Dean Ambrose, Dolph Ziggler, El Torito, Erick Rowan, Fandango, Goldust, Great Khali, Jack Swagger, JBL, Jey Uso, Jimmy Uso, Kane, Kevin Nash, Kofi Kingston, Luke Harper, R Truth, Rey Mysterio, Ryback, Seth Rollins, Sheamus and the Miz.
Alberto Del Rio won Royal Rumble 2011 by last eliminating Santino Marella. Other participants in the match include Alex Riley, Big Show, Booker T, Bray Wyatt, Chavo Guerrero, Chris Masters, CM Punk, Curtis Axel, Daniel Bryan, David Otunga, Dolph Ziggler, Drew McIntyre, Ezekiel Jackson, Great Khali, Heath Slater, Hornswoggle, Jack Swagger, John Cena, John Morrison, JTG, Justin Gabriel, Kane, Kevin Nash, Kofi Kingston, Mark Henry, Mason Ryan, R Truth, Randy Orton, Rey Mysterio, Sheamus, Ted DiBiase, Tyler Reks, Tyson Kidd, Vladimiz Kozlov, Wade Barrett, William Regal, Yoshi Tatsu and Zack Ryder.


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Careful what you wish for
76ers who viewed Bulls as easier opponent might learn hard lesson
They've been brazen about it, too. They've come right out and said it publicly. You know how players for decades, when asked whom they'd prefer to face in the playoffs, say, "Oh, it doesn't matter who we face as long as we play our game." The New York Knicks and Philadelphia 76ers didn't much bother with that nonsense ... because they've wanted the Bulls for a while and didn't much care who knew. More than a week ago, when they should have been hell-bent on getting up to No. 6 in the Eastern Conference the Knicks' Jared Jeffries, about as thoughtful a player as you'll meet, said on ESPN New York when asked whether he'd rather play the Heat or Bulls, "I still think the Bulls."
And Philly's Evan Turner, a native Chicagoan, said when asked what it would mean to face the Bulls, told the Delaware County Times, "It means we're dodging the tougher team. That's what I think. ... I think we'll be able to compete well against Chicago and have an opportunity to win the series."
Probably, one of the historically awful Charlotte Bobcats, if asked, would say they wouldn't be so historically awful if they'd just been able to play the Chicago Bulls, you know, 12 to 15 times.
The Heat and Knicks, particularly, look at the Bulls, even after losing to them, and sneer, as though the Bulls are some physically challenged bunch of Sweathogs who have no business being in the ring with them and do what they do with mirrors or help from the great beyond. As though playing harder than your opponent every night and coming closer to maxing out than any other team in the league is something to be embarrassed about.
Anyway, the 76ers, it seems, have gotten what they wanted, a first-round date with the Bulls beginning Saturday at noon CT. So maybe this has brought on a sigh of relief in the locker room of the 76ers, who went from leading a division to holding on to the eighth and final playoff spot in just a few weeks. Hard to recall that a No. 1 seed that plays with such toughness and attention to defense has ever been thought of by such ordinary conference opponents as the 76ers and Knicks as, well, lacking ... but that appears to be the case.
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Talk about a desirable position to be in at the start of the playoffs.
It doesn't come as any great surprise that Bulls coach Tom Thibodeau says he doesn't much care what the Sixers or Knicks or anybody else thinks about his team and that he isn't about to use any of it to gin up additional motivation. The Bulls, taking that cue, say they, too, don't care. ... And if you believe that you probably also believe Kim Kardashian is great marriage material.
Don't get me wrong, every team knows -- whether its players and coaches say so publicly or not -- that there are favorable and not-so-favorable matchups. The Grizzlies knew it last year when they worked themselves in position to play (and beat) the No. 1-seeded Spurs. Five years ago the eighth-seeded Warriors were a matchup nightmare for the top-seeded and defending conference champion Mavericks, and everybody in the NBA knew it going into that series.
It's understandable that the Sixers, having been popped around by Miami, would rather play the Bulls, especially with Derrick Rose's effectiveness in question after all his injuries, but saying it publicly is something that ought to burn the Bulls. Champions chafe at anything in search for an advantage. Can you imagine Michael Jordan not using a perceived slight to his advantage? In the playoffs?
Look, the Bulls won't win the Eastern Conference without Rose being a player of great impact, which is pretty much what Jeffries said. Rose doesn't have to be (and won't be) completely healthy early in these playoffs, but he does have to be effective. Same goes for Luol Deng. The bet here is that the Bulls take out Philly in five games, and they should get some rest while the Hawks, who give the Celtics trouble, wrestle with Boston for six or seven games.
The Bulls can't afford to presume anything, and don't, which is one of the many reasons they can reach the Finals. They're a terrible foul-shooting team and miss more point-blank shots than a good team should. Easy baskets are so hard to come by, perhaps because the Bulls simply don't concentrate enough on offense. During an in-game interview recently, Thibodeau talked about the defense not being good enough, even though the Bulls were holding the opponent to 33 percent shooting at the time. Long scoring droughts are much more likely to sabotage the Bulls this postseason than leaky defense.
But none of that should be a major problem against the 76ers, who'll surely play every bit as hard as the Bulls but don't have the personnel, particularly a go-to star in close half-court games, to beat the Bulls four times in a series. Along the way, we'll find out whether the Bulls are healthy enough and improved enough offensively over last season to take out Boston in the second round and/or Miami in the conference championship.
Perhaps the greatest attribute the Bulls have is their ability and willingness to grind, something the more talented Heat aren't as good at doing. The compressed regular season was more a grind than any during the past dozen years, and the Bulls are as doggedly determined game-by-game in the playoffs as they were from Christmas Day through Thursday. They'll assure themselves of the only thing that's necessary right now: getting past the 76ers, some of whom will now find out whether they really want what they asked for.
Michael Wilbon | emailPardon the Interruption co-host
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- Doolittle: How good is Bulls' roster depth?


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From The Dublin Penny Journal, Volume 1, Number 44, April 27, 1833
The following memoir of an individual, comparatively speaking obscure, whom Nature, in a freakish moment, sent into the world scarce half made up, is, we think, of value, as affording a striking instance of the triumphs which may be achieved by mental energy and perseverance over defects apparently the most insuperable, and further, as an interesting example of the power of mental worth in attracting the friendship and regard of the good and estimable portion of mankind, in defiance of the greatest repulsiveness of appearance, and even bodily deformity. It presents strong evidence, also, that, even under the most adverse circumstances, much real enjoyment of life is within the reach of every human being; while thousands, nevertheless, in every class of society, to whom Nature has been profuse of her gifts, even to prodigality, eke out, from day to day, a useless, joyless existence, and finally quit life without having obtained as much respect from their fellow-men, or possibly as large a share of true happiness as fell to the lot of the lowly subject of this notice.
Matthew Buchinger was born in Germany, without hands or feet, on the 3rd of June, 1674. He came over to England, from Hanover, in the retinue of George the first, with whom he expected to have ingratiated himself, by presenting to his Majesty a musical instrument of his own invention, resembling, we believe, a flute, and on which he played with considerable skill. He hoped to have obtained some small pension, sufficient, at least, to support him without the necessity of exhibiting himself to the public gaze, to which he ever had an almost insuperable distaste. The King, however, was contented with sending Buchinger a present of twenty guineas, and so ended his hopes of court patronage. After remaining some time in England, he came over to this country, where he subsequently resided for many years, and finally died at Cork, at an advanced age, in easy circumstances, and much respected.
It would not seem that his body was of very diminutive size; he is stated to have been about two feet and a half high, although he wanted legs altogether from the thighs. His arms appear to have been short, and terminated each in a round muscular process. These knobs were the sole substitutes nature had given him for hands," and his dexterity in using them was most surprising, not only in writing, and drawing, and in making the pens which he used for these purposes, but also in playing at nine-pins, cup-and-ball, and in performing many sleight-of-hand or conjuring tricks. His musical talents must have been considerable. In one of his hand-bills, which we have seen, he advertised that he would perform on the dulcimer, hautboy, trumpet, and flute. He was exhibited in Dublin, in 1720, at the Crown and Anchor, in Sycamore Alley. In 1722, we find him in Belfast, and in 1737, again in Dublin. These dates we have taken from some very beautiful specimens of his drawing and writing, many of which have been preserved by the curious. One is to be found in the museum of the Royal Dublin Society. It purports to be a portrait of Jesus Christ, from an antique gem, sent as a present from the Great Turk to Pope Innocent VIII., and underneath is a translation of the well-known letter of Pub-lius Lentulus, Governor of Judea, in the reign of Tiberius Caesar, which assumes to have been written in the life-time of Christ, and in which his personal appearance and demeanour are described with interesting minuteness. The genuineness of this letter has always been questioned; indeed, it is generally supposed by the learned to be spurious.
Buchinger appears to have possessed a more cultivated and enlarged mind than might have been expected in an individual separated, in some degree, as he was by the untoward circumstances of his deformed shape, from ordinary social intercourse with mankind.
Notwithstanding, too, his reluctance to the manner of life from which he was compelled to seek his subsistence, he was rather of a sportive humour, and had great liveliness of spirits. He was much patronized by Dr. Peter Brown, Provost of Trinity College, and many other distinguished persons. A Mr. Francis Smith, a young gentleman then about nineteen or twenty, a student at the University, formed an acquaintance with Buchinger, and attracted by his intelligence and amiable disposition, used frequently to visit him. By a nephew of Mr. Smith's we have been obligingly supplied with most of the facts in this notice. The evident sympathy and regard of this young gentleman were very gratifying to Buchinger, who much enjoyed his society, and frequently related to him anecdotes of his early life. His parents, he said, were of humble rank in Germany, and, during his childhood, being distressed at his unnatural form, concealed him as much as possible; but at length, as he grew older, finding him an incumbrance, they bethought themselves of providing him with some employment, which should necessarily be a sedentary one, and, as he said, had at one time an intention of apprenticing him to a tailor; this, however, was possibly told by him in jest, as he added, jocosely, "they were forced to abandon this plan, as they could find no place for the thimble." He was thrice married, and had children by all his wives, in number fifteen. At one time, he showed Mr. Smith a tree of consanguinity he had amused himself in drawing, of which he formed the trunk, and his three wives the branches, and from these his children depended like fruit.
Possessed of a vigorous mind, he was so far from being reluctant to contemplate the idea of posthumous dissection, that he even enjoined Mr. Smith to claim his body, if his death should occur in Dublin, for the School of anatomy there , and, finally, Dr. Barry, of Cork, obtained his body after he died, and his skeleton is said to be preserved in that city.
We have heard that some of Buchinger's descendants were settled at Wexford some few years ago, but who did not bear his name, being descended from him in the female line; and that, not long since, one of them died, who was deformed exactly in the same manner as their ancestor, having been born without hands or feet--a fact of rather singular nature, as all the immediate children of Buchinger were as perfect as usual in their form.
Truelove's Journal: A Bookshop Novella
"Beautiful, different and touching. Short, sweet and lovely. Made me cry. You sense that this is a true story veiled in the guise of fiction as are all the best stories."
Although ostensibly set in England, this story was penned by an Irish bookseller under the pseudonym of Ralph St John Featherstonehaugh.
Truelove's Journal (amazon.com) ►
Annals of the Famine in Ireland
Annals of the Famine in Ireland, by Asenath Nicholson, still has the power to shock and sadden even though the events described are ever-receding further into the past. When you read, for example, of the poor widowed mother who was caught trying to salvage a few potatoes from her landlord's field, and what the magistrate discovered in the pot in her cabin, you cannot help but be appalled and distressed.
The ebook is available for download in .mobi (Kindle), .epub (iBooks, etc.) and .pdf formats. For further information on the book and author see details ».
Ireland's Welcome to the Stranger
This book, the prequel to Annals of the Famine in Ireland cannot be recommended highly enough to those interested in Irish social history. The author, Mrs Asenath Nicholson, travelled from her native America to assess the condition of the poor in Ireland during the mid 1840s. Refusing the luxury of hotels and first class travel, she stayed at a variety of lodging-houses, and even in the crude cabins of the very poorest. Not to be missed!
The ebook is available for download in .mobi (Kindle), .epub (iBooks, etc.) and .pdf formats. For further information on the book and author see details ».
Henry Ford Jones' book, first published in 1915 by Princeton University, is a classic in its field. It covers the history of the Scotch-Irish from the first settlement in Ulster to the American Revolutionary period and the foundation of the country.
The ebook is available for download in .mobi (Kindle), .epub (iBooks, etc.) and .pdf formats. For further information on the book and author see details ».
Join our mailing list to receive updates on new content on Library, our latest ebooks, and more.
You won't be inundated with emails! — we'll just keep you posted periodically — about once a monthish — on what's happening with the library.


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The Big Brothers Big Sisters of Weyburn will host their annual general meeting on Wednesday, January 22 at 7:30 p.m.
Anyone can attend the meeting, which will be held at the new office for Big Brothers Big Sisters in the basement of the Metro Centre on Third Street.
The organization will be voting for its 12-member board during the business portion of the meeting. With a few spots available, interested residents should contact Sharla Sept, executive director, for additional information on becoming a board member of Big Brothers Big Sisters.
The first big event of the year for Big Brothers Big Sisters will be their "Curl For Kids Sake" at the Weyburn Curling Rink in March. Teams, sponsors and volunteers interested in helping support this event can contact Sept.
Big Brothers Big Sisters facilitates life-changing relationships that inspire and empower children and youth to reach their potential, both as individuals and citizens. They offers a wide range of mentoring opportunities to meet the varied needs of volunteers, children and families.
One of the successful programs is the Rec Mentoring, which is a sports-based program that runs only two hours a month.
The Big Brothers and Big Sisters Mentoring program usually requires two regularly scheduled outings a month of several hours each and a minimum one-year commitment.
There is also the In-School Mentoring program, which provides children with a role model and a friend to talk to and share the experiences of growing up with, within school grounds.
For one hour a week, mentors meet with their mentee and engage in activities such as board games, crafts or just hanging out in the playground.


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Photos and Description of this 5 bedroom holiday home in Calahonda - Villa España
Property details
building and outdoor:
Large, beautiful villa Villa España, renovated in 2012. In the resort Calahonda, 450 m from the sea. Private: garden with lawn and wildlife garden, swimming pool angular, heated (9 x 5 m, 01.01.-31.12., extra). Linen change weekly. Towel change weekly. Parking (for 3 cars). Shop, supermarket, restaurant, bakery, café 300 m, sandy beach Calahonda 450 m. On request: airport transfer to the holiday accommodation.
6-room house 300 m2 on 2 levels, spacious, comfortable and beautiful furnishings: living room with satellite TV. Exit to the garden, to the swimming pool. Dining room. 1 room with 2 beds (90 cm, length 200 cm). 1 room with 1 double bed (150 cm, length 200 cm), bath/shower/bidet/WC (private). Kitchen (oven, dishwasher, X ceramic glass hob hotplates, microwave, electric coffee machine). Shower/WC. Electric heating, air-conditioning, forced-air heating. Upper floor: 1 room with 1 double bed (150 cm, length 200 cm). 1 room with 2 beds (90 cm, length 200 cm), shower/WC (private). 1 room with 1 double bed (150 cm, length 200 cm). Bath/bidet/WC. Terrace. Terrace furniture, barbecue, deck chairs (8). Facilities: washing machine.
- Suitability:
- pets not allowed


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Emanuel breaks ground on Englewood Whole Foods
BY FRAN SPIELMAN City Hall Reporter July 1, 2014 2:14PM
Ald. JoAnn Thompson speaks at the groundbreaking for Englewood Square, a five-acre retail center anchored by Whole Foods at 63rd & Halsted. Tuesday, July 1, 2014 | Brian Jackson/ Sun-Times
Article Extras
Updated: August 3, 2014 6:27AM
Six years ago, Ald. Joann Thompson (16th) traveled to the International Council of Shopping Centers convention in Las Vegas to urge retailers to take a chance on Chicago's impoverished and crime-ridden Englewood community.
She came away empty and despondent...READ MORE
© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.


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Oshkosh heroin suspect sentenced
29-year-old Sherman Maurice Threets of Oshkosh was sentenced to 10 years in federal prison.
29-year-old Sherman Maurice Threets of Oshkosh was sentenced to 10 years in federal prison.
A cannon producing loud explosions in a cranberry bog could be preventing hail from damaging crops, but it could also just be a matter of lu…
Chiropractors say if bags are too heavy, it can lead to strained muscles and joints.
The hour-long cancer fundraiser will air Sept. 5 on 31 U.S. broadcast and cable networks.
Lots of great learning tools can be found at School House in Ashwaubenon.
GREEN BAY – Prevea Health Dietitian, Deb Guenterberg joined FOX 11's Emily Deem on Good Day Wisconsin to talk about some healthy lunch choic…
Nearly 20 percent of the nation's 80 million dogs have separation anxiety.
The latest results favor Walker among registered voters and favor Burke among likely voters.
Pressure has been building on Gov. Walker to make a decision about the facility.
Police were called on Sunday, August 24th 2014 at approximately 1:20 a.m. to Jet's Pizza, 202 W. Main Street.


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Show your red, white, and blue on 4th of July with these patriotic star coasters by The Sproutz Store Blog. They were made using a Zippity Doo Dah charm pack. Go to the tutorial.
[tags]sewing, tutorial, patriotic, stars, 4th, July, coaster[/tags]
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Leonard Peltier Topics
Democracy Now! stories, posts and pages that relate to Leonard Peltier
We continue our interview about the issues leading to a skyrocketing population of aging people behind bars, and feature comments about their conditions from political prisoners Mumia Abu-Jamal and Leonard Peltier. [includes rush transcript]Dec 23, 2013 | Web Exclusive
Watch a video timeline of Democracy Now!'s reporting on aging political prisoners, including Lynne Stewart, Mumia Abu-Jamal, Leonard Peltier, Albert Woodfox of the Angola Three and others; and see reports documenting the skyrocketing population of aging men and women expected to die behind bars in a prison system ill prepared to handle them and still oriented towards mass incarceration.Dec 22, 2013 | Web Exclusive
Singers Harry Belafonte and Pete Seeger hosted the "Bring Leonard Peltier Home in 2012 Concert" at the Beacon Theatre in New York City on Friday to raise awareness of Peltier's 37-year ordeal and plea for executive clemency from President Obama. Peltier is the Native American activist and former member of the American Indian Movement who was convicted of aiding in the killing of two FBI agents during a shootout on South...Dec 19, 2012 | Story
During the holidays, the atmosphere of goodwill and mercy traditionally extends all the way to the nation's highest leaders, with presidents typically pardoning more prisoners than any other time in the year. On Friday, actors, musicians and activists are uniting to renew calls for clemency for one of America's most well-known and longest-incarcerated prisoners: Leonard Peltier. The Native American activist and former member of the...Dec 13, 2012 | Story
After Rebuff by Clinton, Actor Peter Coyote Joins New Push to Sway Obama on Leonard Peltier ClemencyIn a renewed push, President Obama is being urged to grant clemency to the legendary Native American activist Leonard Peltier, who has spent 37 years in prison. On Friday, singers Harry Belafonte and Pete Seeger will host a "Bring Leonard Peltier Home in 2012 Concert" at the Beacon Theatre in New York City to raise awareness of Peltier's 37-year ordeal and plea for executive clemency from Obama. We're joined by the acclaimed...Dec 13, 2012 | Story
Democracy Now! broadcasts from Park City, Utah, home of the Sundance Film Festival, the nation's largest festival for independent cinema. Today, we spend the hour with Robert Redford. He's well known as an actor, but part and parcel of who he is is an activist. He took his success and leveraged it to promote his real passions: environmental justice, Native American rights and independent filmmaking. Since 1980, through the Sundance Film...Jan 25, 2010 | Story
Democracy Now! Special: An Hour of Music and Conversation with Legendary Native American Singer-Songwriter Buffy Sainte-MarieIn a Democracy Now! special, an hour of conversation and music with Cree Indian singer-songwriter Buffy Sainte-Marie. In the turbulent 1960s, she was just out of college but already famous for her beautiful voice and moving lyrics in songs like "Universal Soldier" and "Now that the Buffalo's Gone." Over the years, Buffy Sainte-Marie has worked with the American Indian Movement, but also with Sesame Street, and even Hollywood, winning an...Nov 26, 2009 | Story
The sixty-four-year-old activist has been in prison for thirty-three years and is now being held at the Lewisburg prison in Pennsylvania. Peltier was convicted of killing two FBI agents during a shootout on South Dakota's Pine Ridge Indian Reservation in 1975. At his last hearing, the Parole Commission originally denied Peltier parole in 1993 based on their finding that he "participated in the premeditated and cold blooded execution of...Jul 27, 2009 | Story
Jailed Native American Leader Leonard Peltier Transferred to Indiana Prison and Put in Solitary ConfinementJailed Native American Leader Leonard Peltier was transferred from Leavenworth prison in Kansas to the U.S. Penitentiary in Terre Haute, Indiana where he was put in solitary confinement. We speak with his lead attorney, Barry Bachrach. [includes rush transcript]Jul 05, 2005 | Story
Amy Goodman tracks down the former U.S. Attorney General on the floor of the Democratic National Convention. [includes rush transcript]Jul 29, 2004 | Story
Show for Nov 21, 2014
Obama Unveils Executive Order Protecting Millions from Deportation
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U.S. Grants Temporary Status to Travelers from Ebola-Stricken Nations
U.S. Releases 5 Prisoners from Guantanamo Bay
Swedish Court Rejects Assange Appeal, but Prods Prosecutor to Resolve Standoff
Marriage Equality Bans Rejected in Montana, South Carolina
Michael Brown's Father Urges Nonviolent Protest; Officer Reportedly in Talks to Resign
Angola 3 Prisoner Likely to Remain Behind Bars Despite Latest Court Ruling Ordering Release


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The spring Battlegrounds Mud Run was such a success; if you missed it you get a second chance to attend this phenomenal event. That's right in October this event will take place again and with early sign up you can save big bucks on big fun.
The course has two options:
Battlegrounds Full Challenge: 5 mile
This challenge is the original 5 mile Mud Run, packed with 30+ obstacles to test your mental and physical endurance. Test your boundaries, your strength and how much mud you can handle in one day!
Cadet Course: 5k (3.2 mile)
If you'd rather get your feet muddy before trying the full Battlegrounds Challenge, then this is the race for you. Still tough, a little less intense, but tons of fun.
The event is super organized and even includes showers and Male and Female Barracks to keep your change of clothes free from mud. Sure you can do a run, but adding obstacles and this much fun will have you smiling from ear to ear and rightfully so you have bragging rights! Check out the early admission prices, you won't want to miss the 2014 October run.
Admission prices for Saturday October 4th, 2014:
$60 Before May 31st, 2014
$70 Before June 30th, 2014
$80 Before July 31st, 2014
$90 Before August 31st, 2014
$100 Before September 30th, 2014
$140 Last minute registration
Hurry you can sign up on line, you will get a tee shirt, timing, metal, online results and then even finish with a well-earned beer!
More on Battleground Mud Run at Cedar Lake Images: Teresa Hofmann


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Lynyrd Skynyrd Discography
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6 CD's By The Original Lynyrd Skynyrd Ripped In Flac Format Each CD Is Remastered And Have Bonus Tracks 1-1973-Pronounced 'Leh-'Nérd 'Skin-'Nérd 2-1974- Second Helping 3-1975-Nuthin' Fancy 4-1976-Gimme Back My Bullets 5-1976-One More From The Road(Live) 6-1977- Street Survivors
thanks in advance. :}
Thanks for the quality seed. Just wish more people would leave thanks and +'s for quality seeds. Too often they just grab and exit w/o helping to seed, say thanks. Peace.
thank you! =)
Thank you very much for the download and seeds everyone.
Oh and i lost my virginity in the back seat of my 67 Camaro listening to street survivors. Thank you Michelob, Lynyrd Skynyrd, and Ruby from Arcata California 1977.
Oh and i lost my virginity in the back seat of my 67 Camaro listening to street survivors. Thank you Michelob, Lynyrd Skynyrd, and Ruby from Arcata California 1977.
lmao -MeekRN- probably one of the best comments i've read on TPB. oh yeah... great torrent
Great upload. Much obliged.
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From Mansfield to Monroe, from Farrah to Pam, the U.S.A. is pretty good at bombshells. Let's all welcome Kate Upton to the canon. Watch her hot and sexy body curves and bold attitude which she is very well known for! She set the Vogue cover on fire in 2012. She totally did!
Tags : #Kate Upton #Farewell 2012
She is beautiful, she is funny and she has an amazing bikini body - here are some wonderful outtakes from Emily DiDonato's 2014 photo shoot for Swim Daily. Check it out now!


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Sorrento Villa Rental Photos and Description
Villa, 5 Bedrooms + Attached Unit, 6 Baths, (Sleeps 12)
Looking for the get-away of your dreams? Then Villa La Contessina is the ideal vacation spot for you! The Villa is nestled within an ancient park in the heart of the historical sights of center city Sorrento. In the Villa's luxuriant gardens, you can breathe the heady perfume of nature which envelopes you there during every season of the year. You will savor the smells of citrus and olive trees and of the centuries' old regional flora.
Ideally located, The Villa is just a short walk away from the center of Sorrento. As you take a pleasant and quiet jaunt through the city's quaint back alleys, you can pop in and out of the specialty shops and eateries to hunt for good buys and enjoy the city's distinctive culinary delights.
Nearby, you'll find the port of Marina Piccola, from which hydroplanes leave every day of the week. Like many before you, you will be captivated by Sorrento's charm and enraptured by the city's uniquely evocative atmosphere.
You may reserve the whole villa or for regular bed and breakfast accommodations.
The villa features a smartly appointed living room. Our guests can spend some relaxing moments there lounging on damask covered sofas and lazy boys as they watch satellite television, surf the internet, read or just snooze. For your convenience, there is an elevator to the second floor.
Each of the villa's five rooms has a private bathroom and is exquisitely furnished with beds of wrought iron and vietresi.
view from the villa
Each room also has satellite TV, air conditioning, internet wifi, a safe, a minibar, and a hairdryer.
Other amenities include a dish washer, a sundeck, a washing machine and climate control winter time heat.
The villa's picturesque garden with its comfortable sofas and wicker chairs provides an ideal setting for sampling our famous lemon flared liqueur, "limoncello."
Keywords: villa, apartments, sorrento b&b, sorrento bed and breakfast, villas in sorrento,
amalfi coast villa, villas in Sorrento,
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- Suitability:
- children welcome
- pets considered
What makes this villa unique
The location is superb. It is a short stroll to Piazza Tasso, shopping and everything else Sorrento has to offer.
Guestbook comments from the owner


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Thursday, May 03, 2012
Carmen Marton & Safwan Khalil are not only both Olympic athletes competing at London 2012 in taekwondo but they're also engaged to be married at the end of the year! We caught up with the lovely couple to chat about their training & what it's like to spar with the one you love.
What's Hot


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Lucy Williams, Lizzie Kamenetzky and Silvana Franco
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Toffee apples and millionaire shortbread? This is the sweet treat of champions.
Per serving (based on 12): 544kcals, 31.5g fat 19.7g saturated), 3.4g protein, 61.3g carbs (47.5g sugars), trace salt, 2.3g fibre
Keep these shortbread in the fridge as they will start to go gooey.More dessertsPerfect summer puddingsLow fat puddingsApple puddingsWhite chocolate recipesCrumble recipes
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Tried this last night, the caramel still hasn't set today!! I boiled for longer than suggested and the caramel looked quite dark. Could you give us some temperatures to aim at?
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655 W. 7th St., Merced, CA 95341
- $80,000
- 76 Days on site
- Est: $296/month
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Cute little studio rentals. Great investment Opportunity. Won't last. Click here to learn more about this listing.
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Public Facts: As provided by County Assessor and Recorder offices. May not reflect recent additions or improvements. If you see any errors, the best way to get the records updated is to contact your local county records office. If any of the information in this section conflicts with property information provided by a listing agent or broker, agent-provided information should be deemed more reliable.
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- Merced County Special Education
- 632 W 13th St
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- 123 S N St
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How do you poach an egg?
And what's the point? I mean, what's it like? I have lovely egg cups that I use for easter decorations, and suddenly realized I've never used them for their original purpose, because I've never had a poached egg...
I have luck with room temperature eggs. Simmer some water, carefully put in the eggs, then let them cook for exactly 4 minutes. Drain and cover with tepid water while you peel them one by one. You need to gently peel them (tricky) and sit them whole on a piece of buttered toast. Otherwise, you can use a shallow saucepan and muffin rings. Fill the pan 2/3 with water and get it to a gentle boil. Butter the muffin rings and put in the water. Break each egg into a cup and slip into the ring. When there is a film over the yolk and the whites are just firm, remove with a buttered spatula or skimmer, drain and put on the toast. :) Poached eggs are great!
In a pot of water with a little vinegar added...brought to the boiling point but not boiling...swirl the water around with a spoon, place the egg in the center of the swirl...cook until white is just done...remove with a slotted spoon..Voila! poached egg. --- Several can be poached a head of time, and returned to hot water prior to service...
re: Uncle Bob
Exactly. Bob's yer uncle!
re: Uncle Bob
Great results every time.
re: Uncle Bob
Bay leaf. Add a bay leaf right at the start and let the water simmer for a bit.
The egg cup thing confused me as in my experience, the only egg cups I have known are for boiled eggs. I think that is why VG gave you two distinct recipes, one for boiled and one for poached. Both look good to me.
The classic poached egg takes a little practice. It involves a small sauce pan and a good amount of water brought up to the boil. Swirl the water into a vortex and break each egg one at a time into the center of the vortex until the egg has congealed. Remove with slotted spoon. Repeat as needed for desired servings.
An easy way to do a poached egg is in the microwave. A 6 ounce coffee or custard cup will do. Fill cup with about 1/3 cup of water. Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap. Microwave for about a minute or until desired texture is achieved. Repeat as needed.
Why would anyone want to do this? They are truly wonderful in texture and taste with no added fat. Good enough reason for me.
re: Greyghost
Greyghost: Thanks for a great way to poach eggs in a microwave--I'm going to try it. Actually, I usually just simmer the eggs for 4 min. most of the time and painfully peel them. The other recipe was from "The Original Bosont Cooking School Cookbook, first published in 1896. It is actually for poached eggs--you can see when the yolks just start to set and take them out. Good, but still more work than the microwave :)
Since you're talking about egg cups, I assume you want to boil an egg, not poach it. They're both cooked in hot water, but a poached egg is cooked out of its shell, while a boiled egg is cooked in the shell.
Here's how I do mine. Put plenty of water in a saucepan of and bring it to a boil. Kill the heat, slip in your eggs, and cover. After 5 minutes, remove the eggs from the hot water and stand them in your egg cups. The white should be mostly solidified, and the yolk barely starting to thicken. Chop off the top of the egg, sprinkle in some kosher salt, and eat with strips of toast for dipping.
re: goodhealthgourmet
re: goodhealthgourmet
What you say is true, but I have never done it as I am not a fan of vinegar. I doubt the small amount used would really affect the taste that much. I have had good results with the swirling vortex method. I am sure the vinegar helps a lot and perhaps I will try it. So far I have never needed it though.
re: Greyghost
I transfer egg to paper towel/clean dish towel and dab of liquid. No vinegar taste left.
>>>> I've never had a poached egg...
You've never had eggs Benedict?
Could you clarify about your egg cups? Like other people I thought any egg cup attractive enough for an easter decoration would be for the purpose of soft boiled eggs rather than poached eggs. Here's what I was thinking of with swell instructions about soft boiled eggs.
I've always thought of egg poachers as utilitarian and ugly as this page on Amazon shows
However there were two attractive egg poachers, one of which would be Easter appropriate
Bonus - gratuitous eggware link I came across while trying to google and see if there was such a thing as an attractive egg cup. I find my self lusting after the egg cuber and the Mrs. Anderson's egg daisy ... and maybe the Roosty ceramic egg separator ... who cares if it works, it looks cute.
So if you could clarify that would be nice.
If you are really looking for poached eggs though, don't let people fool you into thinking it is easy. This rather acoomplished blogger shares my opinion
The poached egg: The anatomy of a disaster
There is a Chow video on poaching eggs
Haven't looked at it as I'm into currently trying to perfect the microwave poached egg.
The easiest perfect microwave green poached egg?
With all due respect to anyone ... do NOT follow timing instructions if microwving. I'm pretty close to the perfect microwave poached egg. My egg currently is better than one I had recently at Alice Water's Cafe Fanny. I say this with no modesty at all. I'm damn great at ti.
However, it depends on your microwave ... the timing is the thing. It took a lot of bad over-nuked eggs to get the timing right.
However, I've yet to achieve poached egg greatness. It is not too difficult to get a good poached egg using most methods ... but great ... elusive.
Why? As mentioned ... no additional fat ... and to quote the blog in the first link ... when you achieve greatnes the result is "perfect, plump, oval, soft egg pillows "
re: rworange
Okay, so tell more about the perfect microwave poached egg. You've been silent for a couple of weeks on the other thread. Never mind the disclaimers, what's working for you?
re: alanbarnes
Still working on it. There's only so many eggs I can eat and I've been doing field work at restaurants to see what other places pass off as poached eggs. Oddly, this nothing place in the middle of nowhere came up with the best poached egg I've ever had which threw me back into research. I'm guessing they use water but I'd like to achieve that if possible in a microwave. I squandered my cholesterol allowance last week on a place in Napa that charged me $11 for two watery poached eggs and undercooked homefries.
re: rworange
Gotta love it.
Don't try the biscuits and gravy in Marin, either.
A poached egg is one of nature's most nearly perfect foods. A soft boiled egg is a close second.
This works for me: Bring 1.5 inches of water to a boil in a pan. Back off to a simmer, i.e. low heat.
Break your very freshest eggs, at room temperature, into the simmering water. No swirling or vinegar is necessary. Cover the pan and let simmer for 3-4 minutes.
Lift out carefully with a slotted spoon.
Only then can you turn off the stove.
This method is good for a few eggs, but really comes into its own when you have a large pan and 20 eggs to poach.
The level of water can be reduced slightly for a poached egg with a sunny side yolk.
re: jayt90
jayt, I agree completely with you. I've tried numerous methods for poaching eggs over the years - added vinegar, using a "vortex", deep water in a saucepan, deep water no vortex, etc., and the method you cite is the most successful method I've used. It provides the very gentle cooking eggs require, the white stays more intact than with the vortex method, and produces very nicely shaped and properly cooked eggs.
re: janniecooks
The white of fresh eggs spreads less than that of older ones.
re: jayt90
My reply earlier confused people, I think. The muffin rings are just hollow rings and keep the egg in a nice shape in the water. It's easy to see when the egg yolk sets. Otherwise, I just poach it in the shell (much less time than for boiled eggs) and gently peel it--normally a perfectly oval egg emerges with a tender white and runny yolk. MMMM. Anyway you do it, poached eggs are one of life's grander meals.
I sometimes use the muffin rings technique described by VG. Trick here is to make sure the water, when hot, is just shy of reaching the top of the ring(s) so that the egg remains perfectly intact. Takes a couple of tries to get it right but, when done correctly, makes a nice presentation.
Cooking eggs too long makes them tough. The whites are done at 140 degrees (or slightly before) which means that the yolks (which begin to solidify at approx 150 degrees and are usually solid at 160 degrees) are still soft.
An instant read digital thermometer to check the whites (after initial removal from the hot water) will help you get the best texture from your Eggs Benedict. Taking the eggs out with a slotted spoon or similar device just before they hit the 140 degree mark allows them to continue cooking for a minute or two while they're in a holding pattern. They can, of course, be dropped back into hot water for a quick re-heating just prior to serving if need be.
It's better, IMO, to use room temperature eggs because they cause less temperature drop in the water bath than eggs taken directly from the refrigerator; making it easier to control the cooking time.
Aaaah... the perfect poached egg and the pursuit of succeeding.
After many attempts at success...microwave gadgets, pan ring molds, vinegar, water temp just so..fresh eggs..i was never quite happy until I came upon a Poaching pan sold at Williams Sonoma a few years back. You could get it in either the 4 egg or 6 egg size. I bought a 4. It perfectly poaches them every time. I have not looked back. I suspend them above the water in little perforated non-stick cups, covered with a glass lid for viewing. The little cups are perforated to allow the water/ steam to cook the egg, yet hold it's perfect shape and produce the most delightful poached egg. It is like a picture on the plate. The whole pan, cups lid and all goes in the dishwasher. Mine was around $39.99. Not sure if they still sell them ...I think they now have a high end pricier Cephalon. Same concept though.
re: easily amused
I imagine some version of the non stick cup poacher is in most gadget stores, like Ashton Greene, Golda's, or Hammacher Schlemmer. Costco seems to sell them for $25 once or twice a year.
Egg cups are used for soft-boiled eggs still in their shells (you clip off the top of the cooked egg off like a little lid and spoon the contents out of the shell as you eat it). A poached egg is cooked outside of its shell, either in water or some egg-poaching gadget. in the microwave or floating in a pan of water. It's soft after cooking--- it goes PLOP on a piece of toast or an English muffin.
no one has addressed this, but a really great device for getting the poached eggs out of the water is a fish turner.
It's flexible and has a little upturn at the bottom of the blade. There are less expensive ones than this one.
re: yayadave
I always wondered what that was. (Fish Turner). Now that you told me, I get it! I think I might get one. Thank you.
re: cmc2
There's a nice one here for half the price and the store is a good one to know, also.
Well, I'm very glad I asked! I honestly didn't realize that a poached egg and a soft-boiled egg were two different things. I've had eggs hard-boiled, fried, scrambled, and omeletted, but no one in my family liked anything runny in them, so I've never had anything else. For a foodie, I feel like such a newb...
So essentially, a poached egg is cracked into the water where a soft-boiled is in the shell? And the final consistency of poached (I can imagine soft-boiled) is similar to maybe sunny-side up fried eggs? I'm just trying to get an idea of the runniness...
And thanks for the tips and discussions! I see lots of eggs in my future...
re: thursday
Poached can taken out of the water at any stage, with the yoke runny, soft or hard. That's your choice. There are no crisp, fried edges. Also the white covering the yolk will be cooked, so there is not 'eye' staring at you. Also a poached egg is more compact (if done right). If done wrong, a poached egg will spread out and have wispy filaments of egg white - in the extreme, you get egg drop soup.
Poached eggs are common in Eggs Benedict, or other preparations where the egg is served on a bed of some sort, with a sauce on top.
re: thursday
Thanks for the clarification. I thought that was the problem to begin with. You did do a good thing though in creating a lively discussion about poached eggs. How many people does it take to poach an egg? So far 23 and counting...I am expecting many more.
One word of advice though, never do shell on eggs in the microwave unless you want to watch them explode and clean up the mess afterwords.
re: thursday
Also, once the whites are a little set and not ready to float away, you can spoon some hot water over the egg. This will cook the top with-out making the yolk too hard.
Sometime in the last 6-9 months either in BA or F & W, an asian chef (Momofuku?) gave instructions on his no-poach, poached egg which involved lowering the eggs into boiling water for 5 minutes or so. Does anyone have the article? i cannot seem to find it in my books or online. Any help= appreciated! BTW, I did it several times when I had the article and it was successful. However, the steps were SOO simple I thought 'oh, I can remember that'! Famous last words!
I haven't ever tried covering poaching eggs when they are in a pan but will do. I usually crack my egg into a cup and then slide it into the simmering water, making sure to let a little water enter the cup first. I do sometimes use white vinegar in the water. When removing the egg I fold a piece of paper towel and place it under the slotted spoon to absorb the water and so the toast doesn't get wet.
re: cathodetube
I just discovered an electric egg poacher that I inherited from my parents. Turns out it's really great! We've had poached eggs every weekend since it turned up.
Large sauce pan, water about 2 -3 inches that i first bring up to a boil, then reduce to a simmer. If I have vinegar i pour a little in for ease of mind, if not, no biggie. I've done both with pretty good results.
i crack eggs into a little ramekin, and then i gently slide them into the water. if i think the egg is spreading too much i gently push it back together.
I've noticed, of course, the fresher the eggs the better. I lucked out the day i did not have vinegar that eggs I got were just laid the a few days before (my mom's coworker has over 50 chickens!), so they were just that fresh so that probably aided in the minimal spreading of the white. Lucky me =)
Voila, a beautiful poached egg.
A tip I got from watching an old rerun of Julia Child on The French Chef that helps keep the whites from spreading out too much is to use room temperature eggs and put them in the simmering water for 10 seconds before breaking them. This presets or cooks the white just a bit and helps to keep it coagulated when you put it into the water. I break the egg into a custard cup first and then let some of the water flow into the cup before gently sliding the egg into it. I cook them in a covered pan for 3 1/2 minutes. This gives me a set white and runny yolk.
re: TomDel
This is like my method when doing a bunch but I use a ladle.
Farmgate eggs, one to two days old, are essential for the best poached eggs. The yolks stand high, won't break, and the flavor is brighter (that's the best descriptor I can come up with) than any high priced market egg.
Pick up a dozen from farms limited to 100 hens on your weekend, and you won't be disappointed.


text:
TWIN FALLS, Idaho (AP) - Police say a suspect is in custody and a hostage has been released unharmed and after a three-hour standoff at a Twin Falls hotel that left one officer with a gunshot to the leg.
Twin Falls Police Department spokesman Luke Allen says negotiators talked with the suspect for about a half-hour before taking him into custody. Neither the suspect nor the hostage has been identified by police.
Police say the trouble started after a state trooper tried to pull over a motorist who instead prompted a high-speed chase Friday morning. The motorist crashed near the Hampton Inn; a passenger was apprehended but the driver ran inside the hotel.
An Idaho State Police trooper who was chasing the man was shot in the leg and is being treated at a hospital.
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