text:
Cooking for ******** (expletive deleted) You suck at cooking. You f*** up rice
- rworange May 5, 2010 08:07 PM
That really has been my cooking mantra, so I am addicted to the site Cooking for Assholes.
This is not a site for anyone offended by strong language. So do not click on the links and then post indignantly about it. Move on.
The surprising part is this site has really good recipes and cooking instructions … but written like someone like Howard Stern might write them.
With so many precious restaurant reviews, I like the lack of reverence but earnestness about food … damn, I hope this guy never reads this sentence as I can imagine what he would say.
Here's a restaurant review about a cool-sounding place called The Red Fox Bar located in the back of a produce store. He writes …
"The good thing is that few people know about it so it is filled with neighborhood regulars and service industry people.
This place is about neighborhood, urbane discussion (i.e. fart jokes), and some pretty damn good food. The sonoran dog is the bomb. If you don't know what it is you better ask somebody. The gumbo is also amazing. They also use a lot of local produce from the produce store in the same building, sustainable meats, and all that bullshit. I love this place and you should too. Patronize it."
The joint is in Portland, Or … or near it … you would never guess the menu also has items such as steak frites, Caesar salad, pancetta blue cheese burgers along with gumbo dogs.
I loved this guy taking apart a local food critic who ate some of his food at a charity event and then was unwise enough to write a review … a review too painful to read. http://cookingforassholes.blogspot.co...
One of the comments
Review "chili stewed with various locally sourced veggies"
CFA comment:" The beans were from cans and so were the tomatoes. My red peppers and onions probably came from Mexico. My garlic was from a pre-minced jug."
This isn't a site about junk food though. He is into made from scratch and locally sourced.
Some interesting recipes
Fontina and Smoked Salmon Farfalle
"What the hell is farfalle?" Oh, I'm sorry, I forgot to dumb it down for you. In layman's terms farfalle is bow-tie pasta but you can use the dinosaur shaped ones if you like
Garlic Spears
Fried Chicken III - Bacon Wrapped
Absinthe – Lemonade
Horseradish - Mint Sauce
Jalapeno Citrus Lime Chicken
Habanero Buffalo Burgers
Porcini Mustard
Tuna Casserole
Bambi Pie
How to Eat an Artichoke
Strawberry Lemon Pie
Brownies as Easy as Your Mom
Crab and Bacon Bloody Mary
I found the site when googling for asparagus. The instructions for making the quiche crust were like they were written just for me
Smoked Salmon, Asparagus, and Cheddar Quiche
Lots of beer reviews
"I usually can't stand fruit in beer but I remembered that I love Caldera's Dry Hop Orange so I figured I would give it a shot. Buckbean Brewing's Orange Blossom tastes like a fucking malt liquor Orange Crush. This is the shit scumbags buy to get high school girls drunk. This beer has zero redeeming qualities. If I were lost in a desert for a week and then I came across a six-pack of these on ice I would remove them from the bucket and eat the ice."
This isn't the usual lemming food website. It answers to no one. As he writes
"Okay people, I have never asked you for anything. I don't even have ads to click or some dumbass "donate" button. I don't want the petty cash you earn from coal mining in West Virginia, your social security, or even your food stamps"
I love this site.
Read it
Hilarious! I'm definitely bookmarking this site. Did you see his site for foreign food?
Again, not for the eaily offended or faint for heart.
Thanks for sharing rworange0
Thanks SO much for these links.
On the funnyforeignfood site, vegetarian haggis: http://funnyforeignfood.blogspot.com/...
Major WTF! ROFLMAO!0
I just found this by "googling" myself. Thanks for the kind words. I didn't really know about this website so I am looking forward to snooping around.0
Not so much about being offended--who's ever offended anymore?--but bored by the lazy use of tired shtick. Whatever the bomb food, it's a gimmick with no real shelf life. IMHO.
The funny foreign food site is even lazier and stupider. Razor sharp irreverence in the overheated food world is a precious commodity. But this ain't it.0
re: bob96
I agree.0
re: bob96
To each his own.
I'm bored by the self-importance of food commentary these days.
Please refer me to whatever site it is that is full of razor-sharp irreverence about food. It would be a refreshing read.
I'm not sure if this article about pig cheese is simply a hoax or a subtle commentary about the food culture these days
My reasons for it being a hoax AND a commentary
Anyway, I find the that asshole site refreshing not only because there are too few irreverrant sites but particularily because there's actually good info on it. Others may aspire to be a Howard Stern, but don't have the intelligence to pull it off.
Maybe there are other sites like this ... haven't seen them myself ... but I think few could pull this off as well and actually have good content.0
re: rworange
Agreed. In this day of anyone with a keyboard is a writer and people hanging on to every word uttered by some bobble head on the Food Network, it's refreshing.
Case in point the Clam Chowder recipe. If a person can avoid getting their panties in a ruffle they may learn a few things. You don't need to empty your silverware drawer of spoons to taste and check everything. There are other methods of checking the progress of potatoes as demonstrated in the recipe. If I had 100 pounds of fresh clams the majority are going to get steamed and eaten. Maybe when I get full I will contemplate using them for chowder. Very few restaurants would pay someone to sit for hours shucking enough clams to make clam chowder everyday. Celery in the chowder? Why not? Without variations we might have a total of five cookbooks in the history of mankind and most likely still be eating woolly mammoth on a stick.0
re: SanityRemoved
Still don't get the appeal. Clever tips for making unpretentious dishes? Good info?Can't think of anyone offering these. Oh wait, Martha Stewart does. A little attempt at irreverence? So f****ng brave. Not asking for "donations"? Which of the hundreds of food bloggers do? Unlike thousands of others who don't feel they have to spit curse mechanically ever other sentence (same words, too) to draw attention to themselves? Please.0
re: bob96
1, Hundreds of other bloggers advertise on their sites. This site doesnt.
2. This site appeals to people who would not be caught dead reading a Martha Stewart recipe.
So if it gets someone cooking and eating good food because of the irreverance and entertainment value ... as Martha would say ... it's a good thing.
And speaking of Martha ... I've been burned one time too many on her inaccurate recipes. There are still those buttermilk mashed potatoes that piss me off to this day because the recipe just doesn't work. I tried it multiple times. I should have just taken the money I spent on heirloom potatoes and thrown it in the trash. It would have been less of a hassle.
There is beauty in simplicity ... especially if it works.
It is not for you. That is ok. I find it hilarious and have picked up some tips.
Given the fact that the other day I set a pot of fruit compote on fire ... I mean it was damn dried peaches and orange juice ... the site speaks my language.
Again, please offer a suggestion for a cooking site that has a sense of humor ... irreverent or not.0
re: rworange
I enjoy http://www.shutupfoodies.com which is nothing if not prolific. But also funny.0
re: ennuisans
Here's an example o f humor and creativity. Look, my only real point is that programming the same profanity meme into every post deadens everything--and take that flavor away, there's little left. Nuff said.0
re: bob96
Ah, it is the profanity that bothers you. I suspected as much. LIke I said in the OP, if that bothers you, don't click on the link. If it doesn't there/s a lot of content there.0
re: bob96
So does the overuse of the word "sublime". If I had a nickel for every time I've read a review and the critic used that word...
I find profanity refreshing. I like it.0
re: lynnlato
I hate the word surreal (non-food related). It drives me nuts!0
re: cookingasshole
Yes, surreal is another one that irritates me.0
re: cookingasshole
Don't you be dissing my surreal tarte. It takes a lot of time and effort to make it look like a clock. And the presentation - draping it over something that looks like the dead body of an unidentifiable marine mammal - is NOT easy.0
re: alanbarnes
Thus spake Salvidor Dali, as he draped that mechanical pocket watch.
I take enough heat jeers and ridicule as it is, if I'm off-center with the egg on my huevo rancheros.
But my refried beans save the day.0
re: ennuisans
"Attention locivores, omnivores, local butchers, backyard beekeepers, cheese fanantics and conspicuous consumers of consuming Your chickens won't save the world ... "
Funny. Thanks
Tho ... it seems to do exactly what it says it hates ...
For real? ... Burger King REALLY has this ad? If it is real ... that really is offensive. There should be an outcry ... food porn indeed ... with no redeeming social ... or nutritional value. As if the King wasn't creepy enough ... ick, Ick ick ... I don't think I can ever eat another Burger King burger.
Edit: I had to Google because I truly could not believe a company would use an ad like that. It seems they did ... June 2009 in Singapore. Also totally grossed out that one of the site reporting it was a blog called Eat Me Daily. Seriously, I am so through with Burger King. I'll never be able to eat on of their burgers without thinking of this ad ... yuck.
It makes me wonder if there was double entendre in the original slogan of "Have it your way."
Burger King ... what were you thinking?0
re: ennuisans
Like that Australian ad on shutupfoodies. Fun.0
re: rworange
Great writing, sense of humor, and more: http://confectionsofamasterbaker.blog...
and her other blog, about keeping chickens, growing/cooking your own produce, etc: http://freegraceliving.blogspot.com/
I agree, vulgarity is easy and gets old fast. Wit and creativity are harder but age gracefully. I recall being on a long elevator ride with several businessmen I did not know. One young fellow's all-purpose adjective was the f-bomb. He used it so many times it was practically a stutter. His companions exited on various floors until it was just the two of us. He casually asked, appropos of nothing, "Whaddaya think?" I took advantage of the opportunity to reply, "I think you need to find a few new adjectives. Try a dictionary - there's a ton of them, and lots that aren't 4 letters." His puzzled look told me that he hadn't a clue what I was referring to but with serendipitously perfect timing, the door opened at my floor and I was gone.
You have to relish the few moments that work out perfectly like that!0
re: greygarious
That's it. Replace every profane word with the word "like" and we would not even be discussing this.0
re: scoopG
True, but my elevator exchange wouldn't have changed one iota! ;-D0
re: greygarious
I meant the CFA website! We would fall asleep how quickly if on the CFA website every profane word was replaced the word "like."0
re: scoopG
Amazing that all these decades after Lenny Bruce, people can get so upset by language and it prevents them from getting the message.
I really don't think the people who are on the language bandwagon really read any of the site becuse if you removed the few 'socially unacceptable to some" words, you still have a site that has a Don Rickles tone and sense of humor.
One of the reason I put so many links in the OP was because, besides being funny, I wanted to show there is really terrific content there. So for the people who can't get over the language and an irreverent tone, as I originally said, don't read it.
So, I take your challenge. Here's porcini mustard with the "bad" words replaced with ;"like" and some of the ingrediants and straight up instructions starred *** so no recipe infringement takes place.
" While reading the latest issue of Gourmet in the waiting room of my psychiatrist, I came across this wonderful recipe for porcini mustard. For you morons who have no idea what the LIKE porcini is, it is a mushroom. It was intended to be used as a condiment for grilled lamb but it seems very versatile to me. So use it for whatever the fuck you want but it is pricey so make it for the right lady. Don't waste good mushrooms for no reason. Let's begin:
Get 2oz of dried porcini mushrooms. Do not get them from that guy you knew in college. Place them in a bowl and ***. Oh yeah, place a paper towel over the sieve. If you do not have a sieve, and you don't, use a colander and two paper towels.
Put *** Add 2tbl dijon mustard (don't even think about using the yellow LIKE), *** then remove from heat.
Add *** and there you have it. This is really, really good so go out of your way to make it for a special occasion. Downside? The mushrooms cost $10. Eat it."0
re: rworange
No, not upset. Not upset in the slightest. CFA wants to impress a co-worker, so be it. Hey, why not try the third person viewpoint! My point is perhaps best shown by this re-written/edited April post:
Saturday, April 24, 2010
What's Up Losers?
I have been like moving and like so I have not been able to update this like website. I have made like a whole bunch of junk recently, including like a scotch egg, but I have been unable to like post any of it. Give me like a few days to get my like interwebs service transferred and then I will like indulge all of you in my culinary endeavors and epic writing skillz. Until then, go like fuck yourself.0
re: scoopG
Like, you forgot to edit one word.
Listen, it isn't your thing. However, there's some like fine content on the site and trying to prove it is a dumb site because of the language, just doesn't fly.
I've learned a lot from the site ... more than all the boring, unfunny Martha Stewart recipes combined ... or whatever food clone of the moment is out there.
At least he does it with humor and not like Gordon Ramsey who seems a mean-spirited person that uses profanity because he wants to intimidate his staff. I can't watch the guy because he is such a rude jerk. I'm sure though, because of the marketing hype, no one here would critisize GR and somehow manage to get past THAT language and worship at his foodie feet.0
re: rworange
Well you are right about GR - my main concern with him is his violent, downright scary nature.0
re: scoopG
GR is nuts! he needs to smoke a doobie or something!0
re: cookingasshole
There are good aspects to Gordon Ramsey though. I can watch his show where he helps failing restaurants ... and for some of those places I want to swear at the owners. It is fascinating how stupid people can be ... especially considering their livlihood depends on making the right decisions.
It is just whatever his other show is ... where he bullies the staff ... just can't stomach that. It's not the language itself, but the attitude. No one deservers to be treated that way.
It is the perfect extreme example of taking food too seriously.
You can see from the failing restaurant show that he can have self-control. He is endlessly patient to failing places that work with him.0
re: rworange
On those restaurant shows it always amazes me how disconnected the owner is from the manager and the manager is from the head chef. In the shows I have seen none of them get along and are always breaking out rulers.0
re: scoopG
OMG. It's all an ACT. If you've ever watched some of his other programs besides those on Fox (HK and the american version of Kitchen Nightmares), you can see what his personality is really like, and he seems like an awesome guy to me. It's all an act for tv. Geez.0
re: rockandroller1
That sounds familiar...0
re: rworange
I think it's funny that you assume people are offended by the language. I probably say F as much as this guy, but I find the constant use in his blog off putting. I liked his recipe for cobbler and there's probably other stuff, not saying you can't learn from it. But like other people said, it shows a one trick pony way of expressing himself that gets boring. Just as any other kind of overused gimmick in someone's writing could start to grate, whether swear words were involved or not.0
re: Joanie
Pay attention.
In the beginning I thought Chowhound was full of gimmicks. Depite loving the site, I couldn't get over that. Then I started to pay attention.
For all the people who profess that profanity doesn't bother tham and they use it ... eh, I'm not convinced. They just can't see the content through the blue haze.
Though before my time, Lenny Bruce was a favorite of mine. I still have all his albuns. People just couldn't hear his message because of the language ... which is REALLY mild by today's standards. I like Howard Stern.
However, a lot of today's comics I won't listen to because it is profanity for profanity's sake. I don't find the unintelligent and juvenile use of that type of language funny. There has to be some content and message.
It takes skill to use profanity smartly. And ... the big thing is ... many people who really wouldn't be into the whole foodie scene, get some good tips ... thanks to the irreverance and humor.
If it bores you ... is not to your taste ... or is too much for you to handle ... move on. The airwaives and web are nausiatingly filled with Stepford food sites. You will get good food tips there as well using socially approved language.0
re: rworange
I try never to force it. Some posts are devoid of profanity. Some are littered. It just depends on my mood. I just write as if I am at a dingy pub drinking beer with friends...and sometimes bourbon.0
re: cookingasshole
Good food and cussing... throw in some PBR and bacon and that's my kind of party.0
re: lynnlato
PBR is for hipsters!0
re: cookingasshole
I don't really drink the stuff... okay once in a great while, but just to slack jaw my uppity dining companions. I'm a wine girl, but "wine" didn't sound naughty enough with "cussing". LOL :-P0
re: rworange
Whatever, you're gonna think what you what to think about me or anyone who disagrees with you on this. My opinion is that using the F bomb over and over makes you/one/him/us sound stupid, including me when I find myself saying it too much. You think it's used smartly, I disagree. And no, I don't have to and won't read his blog, but mostly cuz I don't read that many blogs and don't cook a lot. Altho that fried baloney and cheese sandwich was pretty good last nite.0
re: Joanie
I guess when people do their SNL church lady dance over the language in this blog, I wish they would out and out say that profanity upsets them. Instead what we have is dismissing the content because of the style.
Critisizing the content and the style are two different issues.
It was stated quite clearly in the OP what the site contained and for those that did not like that type of language ... move on.
I fail to understand the people who
1. Obvioudly don't approve of profanity
2. Click on the site
3. Then feel they must register their disapproval of the language despite the clear statement in the OP.
I don't get it. I don''t want to.
Cookingasshole has stated a number of times he created the site for his own pleasure and to amuse his wife ... and that, IMO, is one terrific guy ... not only does he cook for her, he did this site to give her a laugh.
A side benefit is that it reaches out to people who probably wouldn't read this type of info anyway ... about good produce, food and cooking.
He doesn't have ads. He doesn't ask for money.
If anyone has any issue with profanity, please ... don't click on the site. Your opinion isn't going to be changed. Let those of us who enjoy the site discuss the content rather than the style.0
re: rworange
Damn rworange, I don't think I have ever heard someone defend my position as well as you (not even myself). You are too awesome.0
re: rworange
Well said!0
re: jcattles
And frankly 'nuff said.0
re: bob96
I say "like" all the time!
Conventional food writing bores me to death. I write in a "voice." I didn't write this for everyone and in fact I only started it for one person. I was trying to make my lady laugh at work and let her see what was going to be on the table when she got home.0
re: cookingasshole
I think it would all work better on TV with a couple of sidekicks, at least one who would be scantily clad.0
re: bob96
Way to pick the offhand "I'm not dead" post! That's a great example.
She is not my co-worker; she is my wife.0
Hi everyone! I read through every comment and I just wanted to thank you all for your input. I understand where everyone is coming from. I appreciate the constructive criticism and don't entirely disagree with many of the things said. Thanks for taking the time to read it.0
re: cookingasshole
It's a fun blog - thanks for the laughs. My college age kids love you.0
re: jeanmarieok
hehe...somehow that does not surprise me.0
The comments section on the Crab and Bacon Bloody Mary post is priceless, namely CA's response to the guy who says he won't be sending any Bloody Mary mix samples over because the post is so rude . . . Thanks for this, rworange!0
re: operagirl
haha! I remember that...he was a character.0
This post caught my eye because, of course, of the title, but also because rworange was so helpful when my daughter and I were looking for SF recs last year. That said, the CFA blogspot is a gem! There are a bazillion food blogs out there but how many are actually FUN to read? This one is worth bookmarking (yes, I have) and viewing on a regular basis vs. the ones you come by on happenstance while searching for a recipe. Thanks for the laughs AND the recipes, CA!0
re: phee
Thanks for reading phee! I am glad you like it! There are a lot of negative nellies and Debbie downers around here!0
re: cookingasshole
I'm amused by it too - but then I have always had a bad mouth on me - had to tone it down when I went to Berkeley well after the Free Speech movement and upset the locals. Keep up the good work.0
re: buttertart
Thanks buttertart! I appreciate it!0
it is hard for jfood to comment about shtick and gimmicks when he has spent the last 4-5 years having his posts reflect a dog writing for his master, and jfood has taken a bunch of heat from many for the third person but still maintains his shtick.
But he read a few pages of your blog and his opinion is that you sorta lose the good stuff in the language. any funniness disappeared quickly and the language took the reader from the gutter into the sewer. Just did not want to go back. it will appeal to some since this seems to be the MO of most new comics thinking that a combination of shock and humor is the be all formula. Jfood prefers IMUS to Stern in the morning so no surprise there.
for jfood, nah, not interested in reading the site anymore but fully supports your right to write it and others, who like it, to read it.
good luck on it but jfood will take his eyeballs to more properly written sites.0
re: jfood
Cookingasshole thanks jfood for being so honest and cordial. Cookingasshole is most appreciative that you took them time to visit his site. He understands that the language is off-putting but it is the manner in which he speaks and something needs to set you apart from the ocean of stupid food blogs. Cookingasshole thanks you again for your input as it is valuable to him.0
As for the language "issue", I don't think people are so much being "Debbie Downers" or prudes - I just think they don't see the point of using it & wish would just get to the point of the recipe instead of using the F-word so much. They like your recipes, & like the fact that they are accurate - which a LOT of websites - including Martha's - aren't. You make the recipes easy enough for anyone to follow, & you make people feel comfortable, like even if they were a total "kitchen idiot", they could actually make on of your recipes. And, that they actually want to & actually try to make your recipes - that's someting a lot of chefs / cookbooks can't even accomplish, so you should be VERY proud.
As you said, you did it just to make your wife happy - MAJOR cudos for that! I'm just glad you were willing to share that gift with us.
I think the people who have "problems" with your website see you as a good cook & writer - they just wish you would use a couple less F-bombs (but they DON'T want you to stop using them completely).
The way I look at this website is that I'm reading a "New Yorkers" website - you write like a LOT of the customers I used to deal with from New York. Being from Boston (as is Joanie), we don't use the "F-bomb" as often, & sometimes we just find it ......... annoying maybe? New Yorkers tend to use it as an adjective (for example, when I would call a New York customer to see where their equipmet was, they would say, "it's in the f***ing back by the f***ing desk, but ya might have to move the f***ing chair to get to it - sorry 'bout dat). The techs would sometime greet their regular clients with a "how the f*** are ya" & the customer woud say "f***ing great!".
No one was upset or offended by using that language - that's their "normal" way of speaking. Try that in Boston (or any other city - other than New York) & it just doesn't "work".
LOVE the website, by the way, but sometimes I'm just not in the "mood" to put up with the "New York" talk-style. I don't find it offensive as much as I think you could "speak" so much better that using the F-bomb so many times some days. You're funny & intelligent , so a lot of us are hoping you could just tone it down just a little some days (but not all the time). So, as cookinga**hole pointed out himself, I don't click on it on the website on those days I'm not in the mood to read that style of writing.
But, on other days, I just click on the website & laugh myself silly & REALLY enjoy - & read 'till my sides hurt from laughing.
Keep up the good work, & thanks for the great tips & laughter!0
re: southie_chick
You know the Brooklyn alphabet, right? F'n A, F'n B, F'n C...no wonder I loved living there. bt the incorrigible0
Unlike the majority here, in the words of HM QE the First, "We are not amused." I'm not a prude nor am I shockedor offended by the language. I spent nine years in Uncle Sam's Canoe Club, and spend a good portion of my working career in boiler rooms, so its not like I've never heard (or used) that sort of language. I can swear with the best of them.(Just ask DW!)
For me, however, this schtick just gets old very quickly. One poster said, "Please refer me to whatever site it is that is full of razor-sharp irreverence about food. It would be a refreshing read." Me, too, but for me, this ain't it.
Another said, "This site appeals to people who would not be caught dead reading a Martha Stewart recipe." I wouldn't be caught dead seeing, hearing, or otherwise doing anything remotely connected to MS, and it STILL doesn't appeal.
For me, just like Howard Stern, Rush, and all the others who use sensationalism in one form or another in a vain attempt to be entertaining, it just gets old really quick. You can see Larry whack Curly or poke Moe in the eyes just so many times.
I'm way past the age of eight, and like fart jokes, this sort of "humor" just doesn't cut it any more.0
re: al b. darned
we are not amused is attributed to Queen Victoria!0
"The surprising part is this site has really good recipes and cooking instructions...."
Sorry, rwo, I disagee with you. I picked about a dozen recipes at random and didn't think any of them were worth anyone cooking. Well, maybe a ten year old who's never cooked anything before. Nah, not even that. To me the profanity only detracted from something that didn't need anymore detractions. I think it's a pathetic blog and is probably the epitome of just how awful blogs can be. Sorry, ah, but she started it and I'm giving my uncensored but non-profane opinion.0
re: c oliver
jfood would characterize it as Andrew Dice Clay (1985 version) meets Rachel Ray. And two negatives do not equal a positive.
If you want to learn basic cooking skills (most on the site were in your 10YO bucket) why would you want to learn how and be chastised simultaneously. Heck, even the lady in his life was beaten up in the salmon steak story.
But here is where jfood would disagree slightly with you. There is a subculture of society that this type of humor appeals to, whether good bad or otherwise. As jfood has posted often, even if the Ray readers of the world learn something about cooking that is a good thing. Likewise this sub-culture that f-bomb humor (term loosely used) is attractive can learn to cook then great. Eventually they will learn that f-talk is childish and unappealing and move on, but the cooking skills will remain.
Will you or jfood learn anything about cooking from the site? Probably not. But jfood does not think you and he are the target demographics.
And yes, this is the darker side of blogging, but free speech allows for both sides of the discussion and you, many other posters above and jfood are firmly camped in the "not for me" camp.
Jfood may dislike Martha Stewart, but he sure as shootin' can learn from her recipes versus lots of others.0
re: jfood
I don't pretend to be anything I am not. I only started cooking two years ago. I have no formal culinary training and just screw around in my kitchen. That is why I have mass appeal. Not everyone is a "pro chef" and hangs out on Chowhound all day. This is the real world. In real language.0
re: cookingasshole
two years in the kitchen and you are at this point is commendable. there are very few on these boards who have culinary training and almost all love to hang out in the kitchen, as you do, and create what they like. In that regard you are smack dab in the middle of almost everyone here at CH. but neither you nor anyone on these boards has mass appeal, they are all just a small micron in the world of bits and bytes. you have decided that you MO is to intertwine the f-bomb and calling people stupid, in recipes to appeal to the demographics that enjoy that approach. That language is NOT the real world. You and jfood will have to agree to disgree on that one.
jfood supports your right to speak and write in this manner in a free speech context not an acceptability context. And in that right you must also stand ready to allow others, with a different opinion, to have that absolute right as well. Jfood will NEVER move to your side of the fence. You have called people stupid on CFA and noone here has called you that, the major criticisms have been inappropriate and basic. And the first is pretty easy to understand and with two years in the kitchen the latter has some legs as well.
So jfood recommends that you continue to dabble in the kitchen, learn more techniques and hopefully you will find a way to move past the style that has been criticized here. It is a large, large world out there in culinary-world and what may be acceptable on CFA and the on-line paper that publishes you is not that acceptable to the larger audience.0
re: jfood
Let me at the very least correct the misrepresentation of the CFA site. Except for the style, the recipes are the same as those on Chow.
How to Eat an Artichoke
Farfalle with Mushrooms and Peas Recipe
Fontina and Smoked Salmon Farfalle
Absinthe – Lemonade
I could go on and match 90% of the CFA recipes to Chow recipes. The content is the same. The style is different.
Rachael Ray uses packaged, boxed, canned convenience items in many of her recipes. The CFA is about cooking from scratch and using often natural and organic ingrediants.
The comparison to that site is not valid.
I could say more but I want this post to remain in fairness to the CFA site content wich is nothing like Rachael Ray0
re: rworange
Got it
deep fry a bacon wrapped hot dog, place on a hoagie roll, top with 2 scrambled eggs and cheddar cheese, add mayo. Yup sounds straight out of the French Laundry Cookbook and extremely natural and organic.
And BTW, that style ain't from NJ. Here is the quintessential description of Jersey hot dogs from the absolute authority.
Hope that helps clear up the confusion.0
re: jfood
So it is acceptable for Chow to have hot dog recipes, but not CFA
According to Wikipedia, CFA has the correct recipe
I don't read mothfulsfood because they are often inaccurate and the posters are really unpleasant.
I never said it was French Laundry cooking ... which I've been to and is vastly over-rated and over-hyped.
These are not comments about content. They are strictly about style0
We've had to remove a number of angry responses from this thread, and the discussion as a whole is increasingly unfriendly. We're going to lock this topic now.0


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Elco Lighting EL40W Recessed Lighting Trim, 6" Line Voltage Open Trim - White
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DOVER STREET MARKET New York x Nike Air Python | Preview
COMME des GARCONS' DOVER STREET MARKET has continued to expand its footprint since their founding in 2004 in London, with their latest stop being a ribbon-cutting in New York. To help mark the store's opening, DSM has collaborated with Oregon's own Nike to create a co-branded pair … READ MORE
DOVER STREET MARKET New York – Set To Open On December 21 | Confirmed
The rumbling of rumors can finally subside today as fashion house COMME des GARçONS confirms that its DOVER STREET MARKET New York storefront will be opening on Saturday, December 21. Located within the Murray Hill neighborhood of New York City, the 103-year-old Gothic Cathedral-like structure once housed … READ MORE
COMME des GARçONS Unveiled Dover Street Market New York Location | Preview
Normally secretive, fashion label COMME des GARçONS did something quite uncharacteristic earlier today when it unveiled the location for its upcoming Dover Street Market New York. Well known for its penchant to open storefront in unconventional locations, designer Rei Kawakubo and executive Adrian Joffe picked a Gothic … READ MORE


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The foods that supply vitamin B12 all come from animals, including milk and milk products, eggs, meat, liver, shellfish, fish and poultry. In addition, certain insects (ie termites) also contain vitamin B12 which is produced by bacteria in their gut. Some foods are sold fortified with vitamin B12 as well, including nutritional yeast, soy products, vitamin b12 energy bars, vitamin b12 energy drinks and various breakfast cereals.
The federal government's 2010 Dietary Guidelines for Americans notes that "nutrients should come primarily from foods. Foods in nutrient-dense, mostly intact forms contain not only the essential vitamins and minerals that are often contained in nutrient supplements, but also dietary fiber and other naturally occurring substances that may have positive health effects." This guideline also states that "…Dietary supplements…may be advantageous in specific situations to increase intake of a specific vitamin or mineral."
The Dietary Guidelines for Americans describe a healthy diet as one that:
- Emphasizes a variety of fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products:
Milk and milk products are good sources of vitamin B12. Many ready-to-eat breakfast cereals are fortified with vitamin B12.
- Includes lean meats, poultry, fish, beans, eggs, and nuts.
- Fish and red meat are excellent sources of vitamin B12. Poultry and eggs also contain vitamin B12.
- Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
- Stays within your daily calorie needs.
Here's some other sources for information regarding vitamin B12 that you may be interested in:
- Review: Diet Coke Plus « Psychohistory – A nice reminder that diversification is about negative correlation. When the three Nash boys hit the @Starbucks, it's like a hurricane. Then, as suddenly as it started, they leave.
- Essential Vegetarian » 7 reasons why your cat cannot be vegetarian – Any vegetarian or vegan who has a cat, at some stage thought about feeding it vegetarian diet. Out of all the domestic animals cats are unique. A study by the National Cancer Institute suggests that all current domestic cats in …
- Patrick Holford, Alzheimer's Disease, Homocysteine Tests and … – "The chances are that the risk of Alzheimer's can be identified early with a simple blood test and corrected with large amounts of B vitamins. However, this simple test is hardly ever done." In Britain we run 20000 home tests a …
- Where In The World Did My Memory Go? Could A Vitamin B12 … – Could A Vitamin B12 Deficiency Be To Blame? Posted by Catherine Morgan on March 13, 2007. Sadness picture by © PenalopeRoses. WHERE IN THE WORLD DID MY MEMORY GO? Could A Vitamin B12 Deficiency Be To Blame? …
- The Impulsive Buy » XS Caffeine-Free Tropical Blast Energy Drink – (Editor's Note: Last week, Impulsive Buy reader Muneer suggested I do a week of products dedicated to energy bars and drinks. I told Muneer it was a great idea and I was going to name it Energy Bar and Drink Week. …
- 7 Most Important Nutrients To Boost Your Memory : Perfect Shape … – Memory is the mental activity of recalling learned and/or experienced information. There are 2 types of memory: 1. Short-term memory 2. Long-term memory. In short-term memory information is stored for a few seconds or a …
- The Impulsive Buy » REVIEW: Java Monster – Java Monster. I've never been in prison — unless watching an episode of the HBO series Oz counts — but Mean Bean, Big Black, and Loca Moca sound like nicknames of people who would rape you in a prison shower, but …
- In the Bubble | Palmer – 2011 Field Season – Marie Seguret is performing a very exacting and exciting study of trace metals in the Antarctic waters. In particular, she is interested in iron as many organisms are iron limited in their needs down here. Marie has her trace metal fish (not a fish at all but that's what they call it)towed while underway because the boat itself could be a source of contamination.
- Is Vitamin Water Good For You « Beauty Denominator – More and more people are starting to worry about their vitamin and nutrient intake and many are turning to vitamin water. One of the most popular would be Glaceau vitamin water. They have many delicious flavors to choose from.
- Treating Autism with Nutritional Supplements « Autism-Changing … – Treating Autism with Nutritional Supplements. November 26, 2007 at 8:44 pm acttoday 9 comments. Nutritional supplementation can bring dramatic change for many children with Autism Spectrum Disorders (ASD). There are several reasons …
- Cognition & the Arts » The Case of the Phantom Music – Imagine a peaceful night of relaxation at home, you curled up in a favorite leather armchair with a novel downloaded on your Nook. Suddenly, you hear music, (whether it is the soaring refrains of Mozart's Requiem or the building power-chords of Boston's More than a Feelin' is up to you), and you spring from your chair. The perception of music without any external stimulus or source is referred to as musical hallucinosis, which has been associated with psychiatric and biological causes and often occurs in the elderly with hearing loss (and surprisingly enough is accompanied by a degree of insight that the music actually is a hallucination).
- Jack Norris RD» Blog Archive » VeganHealth.org Update: B12 in … – On the chemical composition and nutritional value of pleurotus taxa growing on umbelliferous plants (apiaceae). Ivan sent it to me regarding the vitamin D3 the researchers claimed to have found. I'm skeptical that the they were correctly distinguishing between D2 and D3 given that they make a reference to ergosterol which is a substrate for D2, not D3.
- Folic Acid Awareness Week » AZ Dept. of Health Services Director's … – This week is National Folic Acid Awareness Week and a great time to start taking a multivitamin with 400 micrograms (mcg) of folic acid every day. So, whether or not you're planning to have a baby this year, you can start the …
- Essential Nutritional supplements for Your overall health « ITTAF … – Essential Nutritional supplements for Your overall health. When Simply put i first went on contraception, I Petaquilla Minerals patch establish because Quite possibly the most detrimental at making use of daily medicine, even though how big is …
Read More Information About Vitamin B12
If you like this Food Sources Of Vitamin B12 article, be sure you read some of the other articles we have for much more detailed information about the uses of vitamin b12, vitamin b12 deficiency symptoms, the benefits of vitamin b12, what to look for when buying vitamin b12 supplements, where and how to go to get the best vitamin b12 supplement and much more!
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text:
June 9, 2014
Q: Ira, don't be so quick to dismiss Chris Bosh's 3-point shooting, especially in the corner. Fool you once, fool you twice, he can make a fool of you. Think the Spurs don't have newfound respect? -- Sam.
A: Look, Chris has proven he can step up and make big shots at any spot on the floor, and more than that, he is not afraid to take the next one, even when he missed the previous one. Sunday's shot was huge. But just as huge was his earlier show of force with his slam dunk, and then his hard drive to the lane that led to Wade's game-deciding layup. What I don't like is the notion that Chris should be pigeonholed into any single role. He is a versatile talent who can impact the game beyond outside shots. The versatility of his game should be explored on a nightly basis, and he should test his bounds.


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"The harder you work, the luckier you get."
Gary Player
Below is the poem entitled The Expulsion from Valhalla which was written by poet
Bronson. Please feel free to comment on this poem. However, please remember, PoetrySoup is a place of encouragement and growth.
Read Poems by
Brian Bronson
A noble prince out on the land
took the fight to an evil band,
growing large out in the streets,
he impaled the demon in the heat.
The gods looked down from up above
to see the prince covered in blood
and thought his courage merited a place
in Valhalla between a space.
The prince travelled a bridge of light
to the plane that honors a fight,
to rest his head in a marvelous bed,
amongst a crowd of the honored dead.
But something there was not right.
The Dark Lord hid there out of sight.
Someone had deemed him a heroic son
and gave him a place with the heroic ones.
The noble prince could not tolerate this sham
and woke to anger with his righteous hand
and took the Dark Lord from a wall
and cast him out so he would fall.
Fall back to earth where he would stand
the justice of existence's hand.
Once again the light has come
and done away with an evil one.


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What do secondary (Y7) kids do after school?(31 Posts)
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From Wikipedia, the free encyclopedia
|This article does not cite any references or sources. (August 2010)
Öxarárfoss is a small waterfall in Þingvellir National Park, Iceland. It flows from the river Öxará. The base of the waterfall is filled with rocks and is often very icy in winter.
The waterfall is one of the main attractions of Þingvellir National Park and there is a path from the nearby car park leading up to it.
Coordinates: 64°15′59″N 21°07′18″W / 64.26639°N 21.12167°W
External links[edit]
|Wikimedia Commons has media related to Öxarárfoss.
|This Iceland-related article is a stub. You can help Wikipedia by expanding it.


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Video – Roving Reporter #86: Founder and President of NOM
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Ave Maria! Maggie Gallagher, Founder / President In addition to serving as President of the National Organization for Marriage, Maggie Gallagher is also president of the Institute for Marriage and Public Policy (www.iMAPP.org), a nonprofit organization whose unique mission is research and public education on ways that law and public policy can strengthen marriage as a social institution. Maggie is a nationally syndicated columnist, the author of three books on marriage (including most recently with University of Chicago Prof Linda Waite "The Case for Marriage: Why Married People Are Happier, Healthier, and Better-Off Financially"), and a leading voice of the new marriage movement. National Journal named her to the 2004 list of the most influential people in the same-sex marriage debate. She appears frequently on major TV and radio and is frequently asked to lecture at colleges, universities and law schools. She has testified as an expert witness on marriage before the U.S. Senate and in various state legislatures. Her writings on marriage have appeared in The New York Times, The Weekly Standard, and the Wall Street Journal, as well as scholarly journals such as the Louisiana Law Review, and the Notre Dame Journal of Law, Ethics, and Public Policy. Maggie is a graduate of Yale (class of '82). Ave Maria! To Download Audio go to http://airmaria.com?p=7991
Celebrate Family Day Maggie Gallagher National Organization for Marriage NOM Rhode Island Warwick
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text: Greetings... Does anyone know if the Barony still has the surplus of paper plates,plastic utensils, paper bowls that were used when the Barony had the pot luck suppers at the fire station? I think the last person I saw had them was Malcolm. I bought some more for tomorrow...but hey...you can never have to many! Also, what has been decided about site tokens? I found a bunch of red wooden beads today during my excursion to Conroe. I do not know if we want to use them or not. I kind of like them...I may have enough to donate 200 to the Barony. I also bought some glass beads on sale that we can use. Let me know what has been decided about site tokens soon. Also...I will not be able to make out to site until around 3pm tomorow and I would like to help paint the list poles. It is the least stressful for my back and all that, unless anyone can think of something I could do that does not require lifting or being in the sun for extended periods of time. I just want to help!!! --Devin p.s. As a bonus I am bringing my yummy fruit cobbler! I baked a big one just for dinner tomorrow! __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com


text:
cooking for vegan's please help
I have a baby shower this saturday and the guest of honour, the one we are having the jack and jill shower for are vegan. We are having a potluck so all of us have to bring a dish or two. I am a meat fish lots of butter and cream, veal stock guy veggies to of course, but this vegan thing got me all in a twist. Could you please suggest one dish that a guy like me would like as well the other 20 guest. I am a more than capable cook with kitchen skills but I'm stumped on the vegan thing.
What course? I'm not a vegan, but can try to help inspire ideas... Are you thinking sweet or savory, and what course? I believe fruits, vegetables, legumes, rice/grains and some breads are possibilities.
Are you looking for appetizers or desserts that can be served and eaten in individual portions, by people standing up using their fingers and perhaps a cocktail napkin, with minimal mess? Or will this be a sit down meal where a rice pilaf or fruit compote, for example, could be fine?
re: Julia_T
I wanna make something savoury a main course type of dish, an appetizer could work. Maybe some tofu type of appetizers.
re: kubasd23
Maybe some manifestation of tofu on top of a veggie purée
No reason to get cuter than you have to with tofu, seitan, etc if they're ingredients you're not used to working with. I think a lot of people tend to think in terms of a central portion of protein with garnishes, but that isn't necessarily the best way to think about vegan cooking IMO. I think you're often better off integrating the protein into the rest of the dish when you're cooking vegan.
Well made red beans and rice is a thing of beauty. To substitute a bit of the meaty flavor that might traditionally come from a bit of ham or sausage in the beans, you can use a little miso paste. It's also very satisfying as a main course.
A big hearty soup is easy to keep vegan. This is pretty decent recipe, but there are millions of others:
It's a lot better if you make your own vegetable stock since most of the store-bought veg stock is pretty bad.
A coconut milk curry (Thai or Indian or off-the-cuff) can be very satisfying. Mixed vegetables, potatoes - whatever you want.
re: cowboyardee
coconut milk curry sounds good with veg and tofu
Check out Heidi Swanson's blog: 101 cookbooks! She has a LOT of vegan recipes.
re: Erinmck
also check out theppk.com. i'm no way a vegan but my son has an egg allergy so i end up making a lot of vegan desserts and such...
Rather than thinking about a dish with substitutes for the dairy and meat, why not think about a dish that naturally doesn't have them? Pasta with broccoli, garlic and olive oil. Tomato sauce with onions, peppers and olives over corn polenta made with veg broth. Mashed potatoes with garlic and caramelized onions. Pizza dough with caramelized onions and peppers, topped with arugula. Just think non-dairy vegetarian dishes and you should have lots of options.
Enchiladas -- i do my sauce from scratch; fill with veggies, bean puree if you like, use Daiya cheese
Tofu and/or Mushroom and/or Eggplant Curry
Tofu Tikka Masala
Vegetable Sushi Rolls
Mezze Platter - with hummus, pita, baba ghanoush, etc
Empanadas or Pierogis
Vegan Quiche - have a few recipes I like if interested
Second the pizza idea above -- wild mushrooms, caramelized onions, roasted garlic, walnut pesto with nutritional yeast
I agree with Emme.
A beautiful platter with great bread and hummus, roasted red pepper spread, babaganoush.
A winner at a recent party I went to were mejool dates stuffed with roasted walnuts and dipped in chocolate. Yummy!
This Harvest Tart recipe from the New York Times is vegan and very good. It's also hearty and very pretty and would work at room temperature. I was surprised at how much I liked the olive oil pastry crust.
It calls for pumpkin or butternut squash and I went with pre-peeled butternut squash. It grated up very easily in the food processor using a coarse grating disk and took on a nicely silky texture in the finished pie. I doubled the quantity of olives (kalamata) but that turned out to be a mistake.
the cashew curry recipe on 101 cookbooks is marvelous.
I agree, think about something that is naturally vegan, any grain and bean dish will work..
A big squash stuffed with wild rice, dried cranberries and pecans is a beautiful dish and perfect ofr a potluck.
Peanut butter. Banana. Jam. Two slices of good white bread. Throw them into a panini press and/or frying pay with coconut oil, then cut in two. Dead simple, tastes fantastic, portable for a party, and both vegan and non-vegan will snap them up as soon as they come off the griddle.
PS: for the non-vegan, throw in some crispy bacon before grilling it and you have my version of heaven, the Elvis Special
edit: oooh, oooh, you can also try deep-frying squares or rectangles of tofu, dredged in corn starch- add wing sauce and you have a credible, tasty, greasy snack food!
I know that in the UK, Mexican seasoned food is not as well known as in the U.S., but here during cold weather seasons we love our chili. There are a zillion recipes for vegan versions. I'd stick w/ one that uses whole beans, fresh onions and fresh bell peppers in addition to some powdered dried chili peppers (ancho is the best for this purpose IMO), and avoid those that call for TVP (textured vegetable protein) or other fake ground beef as it tends to have a weird flavor. I cook mine in a Dutch oven (big, heavy, covered stew pot). Then I put the chili somewhere to cool, mix up the simplest cornbread recipe using what you'd call yellow maize flour and no sugar, pour it gently on top of the cooled cooked chili as you would put a mashed potato topping on shephard's pie, and put the uncovered pot into a hot oven on a rack on the top position, and bake just until the cornbread is cooked. Here's a good vegan cornbread recipe: http://www.theppk.com/2007/10/vegan-c... For your purposes I'd mix up about 2/3 of a recipe's worth, and omit the syrup.


text:
A college student reached a $4.1 million settlement with the U.S. government after being abandoned in a DEA cell with no food, water or windows for days.
Daniel Chong drank his own urine, hallucinated that agents were trying to poison him with gas through vents, and tried to carve a farewell message in his arm.
It remained unclear how the situation occurred, and no one has been disciplined, said Eugene Iredale, an attorney for Chong. The DOJ is investigating.
"It sounded like it was an accident ... a really, really bad, horrible accident," Chong said, putting it mildly to say the last, after a harrowing ordeal:


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The Necromancy Mod
Download available for: 1.6.4, 1.6.2, 1.5.2, 1.4.7
Additional Videos:
The Necromancy Mod for Minecraft will allow players to assume the part of Dr. Frankenstein and sew together the corpses of enemies in harrowing new ways. The mod will give players a ton of different crafting recipes to help them on their journey to become a mad scientist. Those who download the necromancy mod will have several new templates. They're easy to learn and all the same; just add a special ingredient based on the mob you want to make (e.g., string for spiders or rotten flesh for zombies). You'll be able to make heads, torsos, legs, and arms. Mix and match body parts from different types of creatures for even more added fun.
How to download & install:
- Go to the The Necromancy Mod download page
- Download the file
- Follow The Necromancy Mod installation instructions
- Happy Crafting!
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Cook, Steve J. (2000) The UML Family: Profiles, Prefaces and Packages. In: Advancing the Standard Third International Conference, Proceedings, October 2–6, 2000, York, UK. (The full text of this publication is not available from this repository)
|The full text of this publication is not available from this repository. (Contact us about this Publication)
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|Q Science > QA Mathematics (inc Computing science) > QA 76 Software, computer programming,
|Faculties > Science Technology and Medical Studies > School of Computing > Systems Architecture Group
|Depositing User:
|Mark Wheadon
|Date Deposited:
|27 Oct 2009 10:56
|Last Modified:
|20 Jun 2014 15:56
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|http://kar.kent.ac.uk/id/eprint/21909 (The current URI for this page, for reference purposes)
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Fantasy Flight Games Merging With Asmodee
Paris-based board game giant Asmodee announced on Monday that it is merging with independent U.S. publisher Fantasy Flight Games. It's Asmodee's second major North American acquisition in the last three months, and more evidence of the company's desire to expand out of European markets.
Roseville, Minnesota-based Fantasy Flight was read »David M. Ewalt, Contributor


text:
Makes 6 servings
1 cup wild rice (or purple barley or brown rice )
2 cups water
1⁄2 teaspoon salt
1 pound ground bison
1 tablespoon olive oil
1⁄2 cup finely chopped onion
8 ounces sliced button mushrooms
1 cup chopped celery
1 cup sour cream
2 tablespoons soy sauce
1⁄2 cup slivered almonds
Cook grain in salted water until tender per package directions. Meanwhile, brown the ground meat in a medium skillet. Remove meat from the pan to a large bowl and add oil to the pan. Saute onion, mushrooms and celery until vegetables are softened, about 5 minutes. Add to the bowl with the meat. Stir in sour cream and soy sauce along with cooked grain. Add 2⁄3 of the almonds and bake at 350 degrees in a 3-quart casserole for 40 minutes, uncovered. Sprinkle top with reserved almonds and bake another 15 minutes. —Adapted from National Bison Association
Article Extras
In late winter it always becomes difficult to find local products and produce at the market. to maintain my Eat Local habit.
While most of the farmers stay home to plan and plant seedlings, they have been replaced with new vendors, two of whom I recently met for the first time. The first was Lester's Bison Farm. Bison is the original name of the largest land animal in North America but you may know them as buffalo, a name they acquired from the French traders who thought they resembled "boeuf" or beef.
If you think only of the Wild West when you hear the words "where buffalo roam," think again. These huge yet graceful, fierce-looking yet gentle animals are grazing the organic pastures in Salem, Wis.,only an hour from Chicago. You are invited to drive up and see the herd and meet the baby calves that are just beginning to arrive. Their store is open year-round or they will ship products to you. (Lestersbisonfarm@yahoocom)
I bought summer sausage to snack on. I admired the bacon and steaks, but took home a package of ground bison instead when they recommended I try this Bison Bake recipe.
The meat is lean and flavorful but not at all "gamey." It is high in protein and contains iron, zinc and many of the B vitamins. I made the recipe with Wisconsin hand-harvested wild rice, and loved the unusual texture and flavors.
The next week, I discovered another new vendor, Hazzard Free Farms, whose unique grains and beans are grown near Rockford. I was enchanted with some of their offerings and when I spotted the Tibetan Purple Barley, I thought it might make a great addition to this casserole, and it did (hazzardfreefarms.org)
To meet some of the area's best and most hardworking farmers, and find out about their efforts in growing and producing good clean local food, I suggest you visit the Good Food Festival at the UIC Forum this weekend. (goodfoodfestivals.com) You will taste some incredible things and meet the people who produce them. I'll see you there.
Local Attractions uses the best of regional produce and products and hopes you will do the same.


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Shifting Focus To Tampa Bay And Home OpenerPosted by on September 14, 2011 – 7:18 am
A new week in the real world begins on Monday. But in the NFL world, the new week begins on Wednesday. Games are played on Sunday, we digest and review the games on Monday and Tuesday, and then on Wednesday we flip the calendar to next week's game.
Today is Wednesday, and that means the focus on vikings.com and at Winter Park will shift to preparing for this Sunday's game against the Tampa Bay Buccaneers. We'll delve into further detail about the Buccaneers over the next few days, but here are a few basics…
– Both the Vikings and Buccaneers suffered 7-point defeats on opening day. But the Buccaneers lost their game at home to the Detroit Lions. Although the Lions are a team on the rise, it was still a disappointing loss for Tampa Bay because they, too, are a young team on the rise and they're coming off a 2010 season in which they won 10 games. Lions QB Matthew Stafford was 24 of 33 for 305 yards with 3 TDs and 1 INT on the day, and he was able to lean on his top 4 weapons all day – RB Jahvid Best, WRs Calvin Johnson and Nate Burleson and TE Brandon Pettigrew. The Buccaneers will need to do a better job of containing the Vikings primary offensive weapons this week, or else they're in for a long day on Sunday.
– Tampa runs a 4-3 defensive scheme that, on surface level, looks very similar to the Vikings defense. The one thing I noticed that was very different, though, was that Tampa's LBs don't disguise their intentions in the same way the Vikings LBs do. With the Vikings, you routinely see Chad Greenway and E.J. Henderson showing a look pre-snap and then executing a different technique after the snap. With Tampa's LBs, it was very straight-forward.
– The Buccaneers have a pair of 1st-round picks starting on their defensive line with 2010 #3 overall pick Gerald McCoy at DT and 2011 #20 overall pick Adrian Clayborn at right DE. McCoy is quick off the ball and is very capable of splitting double teams and being disruptive. But Detroit was able to contain him enough to register 126 rushing yards. Clayborn is also quick off the ball, but I noticed even more that he can shed blocks quickly and smoothly. Still, the Lions contained Clayborn well enough because Stafford wasn't sacked one time all day.
– Offensively, the Buccaneers feature a young, talented nucleus with QB Josh Freeman, RB LeGarrette Blount and WR Mike Williams leading the group. But don't sleep on TE Kellen Winslow, who was targeted 8 times by Freeman and hauled in 6 receptions for 66 yards against Detroit. Blount is a big, physical back who had a nice rookie season last year, but for some reason the Buccaneers were easily discouraged from running the ball against Detroit. Freeman threw 43 times in the game, meanwhile Tampa Bay picked up just 1 rushing 1st down and they ran the ball only 16 times all game, including just 5 carries for Blount.
– On special teams, K Connor Barth was 2 for 2 in FG tries, but the star of the show is P Michael Koenan, whom the Buccaneers acquired via free agency this past offseason. He's a solid punter, but his value is on kickoffs. He was easily blasting kickoffs through the endzone, forcing the Lions to start at the 20-yardline. Across the NFL in Week 1, teams scored on fewer than 23% of drives that started at the -20 or worse.
We'll have a lot more on the Vikings-Buccaneers matchup this week, so stay tuned to vikings.com.
Posted in All, Mike Wobschall | 18 Comments »
18 Responses
to "Shifting Focus To Tampa Bay And Home Opener"
By Rocksalt on Sep 14, 2011 | Reply
Time to get on track……….Tampa will not be a pushover.
By Frederick Jones on Sep 14, 2011 | Reply
The Vikings defensive line needs to sing the song, "Get Your Hands In The Air," and then DO THAT when rushing the passer this week.
By SIMPLE SOLUTIONS on Sep 14, 2011 | Reply
Mike, take Brad Childress and all the players who are not here anymore off the web site. It's bad luck. C'mon man.
By animal26 on Sep 14, 2011 | Reply
You give our offense too much credit Mike Wobschall. "The Buccaneers will need to do a better job of containing the Vikings primary offensive weapons this week, or else they'r in for a long day on Sunday." We have no offense except for Peterson. All the Bucs have to do is stop him and the game is there's. We are even more conservative with the play calling, then we were with Childress.
By animal26 on Sep 14, 2011 | Reply
Also, is there a chance the Viking will resign Benny Sapp and cut Asher Allen? Benny would be an upgrade to our depth at CB over Asher.
By MikeWobschall on Sep 14, 2011 | Reply
I disagree. I think Percy is part of our offense. Jenkins scored a TD last week. Shiancoe and Rudolph are quality TEs for us. I think Berrian will have a nice season. I don't know what team you're watching, but it's clear to me that Adrian is not the only piece to this puzzle. Yes, all of those guys didn't produce last week. But that's one game. They'll take a step forward this week.
By Jeffbleedspurple on Sep 14, 2011 | Reply
I was wondering seriously, Mike you stated that the Buccaneers will need to do a better job of containing the Vikings primary offensive weapons, What weapons are you talking about? Peterson? Harvin? did I miss someone? giving last week performance, I say NOPE! That's the problem, others need to start being weapons, and I agree with most that Berrian needs to step it up a lot, he looks like a pea shooter at a gun fight.
By Viking Joe on Sep 14, 2011 | Reply
Mike I hope the playbook gets opened this week, I agree we do have weapons, now it's time to utilize them !!!!
By Twoodsnvikes on Sep 14, 2011 | Reply
@Wobs, The problem is Musgrave acted like Peterson was the only weapon, run run pass punt is not an ideal offensive series and the vikes did it a few times. I liked everything I heard about and from Musgrave leading up to Sunday, then when he put it on tape I didn't like it at all, same timid play calling we've put up with for years
By true viking fan on Sep 14, 2011 | Reply
The Vikes have a good shot to get on the right track this week against tampa bay but they have to open up their offense which means our playmakers will have to be playmakers the defense cant have any mental mistakes either. Still though the Vikes should get it done.
By Don on Sep 14, 2011 | Reply
open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..open up the playbook..
By Robins on Sep 14, 2011 | Reply
I hope we play Ponder and Webb on Sunday. Josh Freeman of the Bucs is so much better then McLoser. We need to win this one. Please don't waste the whole season on a slow quarterback who can't move. Let Peterson and Harvin have the ball. Sit McLoser or we can lose again. Ponder can throw and run. Wake up before it is too late.
By DAveJr on Sep 14, 2011 | Reply
I wish we would bench lazy mclips. I would rather lose all the games this year then watch Mcnabb do absolutely nothing. I see why shanahan released him. He is too lazy to find a reciever in time. I have a bad feeling about playing him
By david doty on Sep 14, 2011 | Reply
Upset base fans I am a big Viking fan and believe we will win this Sunday, We will be in Minneapolis and our fans will gave the support needed for a win. They are loud and will make a difference in the game. McNabb has too much pride to fail this weekend. I see him passing and Peterson running. I believe McNabb will have 300 yards this Sunday and Peterson will have over 100 yards rushing this Sunday. I believe the team will come together and will gave us a win. Mc Nabb has been a great quarterback in the past and we need to support him like we have supported our other quarterbacks. Let me close by saying I bleed purple and love my Vikings. Dave Doty Viking Fan/
By Mike Nobody Wobschall on Sep 15, 2011 | Reply
That wasn't the real dude. He has a space between Mike and Wobschall but anyways. To answer your question. I watch the same team you did that posted a lousy 39 passing yards led by a quarterback that the Redskins benched and traded for Rex Grossman and a 6th round pick.
By ripteflon on Sep 17, 2011 | Reply
Im tired of people saying we will cuz were at home thats why we have NO RINGS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!we cant win on the road or when it counts
By ripteflon on Sep 18, 2011 | Reply
By ripteflon on Sep 18, 2011 | Reply


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Pat Kiernan told us once, "Being a New Yorker is a state of mind. Not something on your birth certificate. The qualifications: some combination of knowledge of the city, love of the city, length of time here, and comfort with both defending and criticizing the city." Included in part one of that cla ... More >>
Everybody's favorite New York reader-of-the-papers, NY1's Pat Kiernan, has a new gig. Not to worry, he'll still be reading the papers for you in the morning, but he'll be moonlighting in the trivia business. If you follow Pat, you know he has a fondness for pop culture: He features a daily tr ... More >>
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Wedding Dogs - The Paw-fect Guest!
Hitting that Monday slump? We have something (or rather some special someones) to perk up your afternoon - lots of lovely Wedding Dogs!
We're unashamed dog lovers here, and in the absence of One Fab Doggie (working hard on getting one though) we've been collecting pictures of our favourite pooches at their owner's weddings. From little top coats & tails, to floral garland collars, these dogs are all kitted out and looking fab to celebrate the big day, and steal all the limelight...
So what you thinking - wedding dogs, yes or no? I bet you know what we think!
Image Credits:
1. The Nicols via Style me Pretty 2. White Tea Photography 3. EE Photography and Amanda Marie Portraits via Style Me Pretty 4.Imagination photography viagreenweddingshoes.com 5. Emily Takes Photos via 100 layer cake 6. Jackie Wonders Photography via My Sweet and Saucy 7. Cedar House Photography via Style Me Pretty 8. Jen Huang Photography via 100 Layer Cake 9. Dottie Photography via Love and Lavender 10. Abi Q Photography via Ruffled 11. Simply Jessie Photography via Elizabeth Anne Designs 12. EP Love Photography via greenweddingshoes.com
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November 28, 2014
CHICAGO (AP) -- The Illinois attorney general's office says the federal appellate court has given the state an extra 30 days to lift its ban on concealed weapons.
The court on Tuesday granted Attorney General Lisa Madigan's request to allow Gov. Pat Quinn more time to review legislation passed last week.
However, on issuing its ruling, the court said it would not issue another extension of its mandate past the new deadline of July 9.
Illinois was the last state in the union banning the concealed carrying of guns when, in December, the court struck down the ban. The court gave lawmakers until June 8 to legalize the concealed carry of firearms.
Madigan said the Sunday date would have shortened the time set in the state constitution to allow Quinn to review legislation.
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Choose the birthday spectacular perfect for your girl's big day—book party reservations today.
Make reservations today to celebrate the wonder of the holidays with festive favorites.
Spend a special day with your daughter! You'll enjoy a delightful meal, make a paper craft, and even sign a "father-daughter promise" to keep having f... MORE
Create shining holiday memories with your favorite girl! Imagine her wide-eyed delight as you make festive doll-sized crafts and dine together at Amer... MORE
Design and decorate your own gingerbread house! This festive activity includes everything your girl needs to make a one-of-a-kind holiday centerpiece—... MORE
Your girl can join the fun for free! She'll create a delightful paper craft to keep or share—inspired by our upcoming Girl of the Year® doll. Availabl... MORE


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Paper Plate Fish
Getting StartedAlways use your imagination and be creative when building these kids crafts or any others. It's your creation, so be inventive when looking for building supplies — you just may be surprised! When building your project, experiment with new and different ways of putting it together. The most important thing is to have fun!
Find these or similar supplies!
1. Trim your plates!
2. Cut out your fins!
Next I cut out my fins from an old box. You could play around with different designs, cutting them out and holding them up to your fish body. When you like one, tape it to the inside of one of your paper plates. I added one flipper and two fins.
3. Attach the plates together!
I attached both paper plates together using my hot glue gun but you could just as easily use tape or regular glue.
4. Color your fish!
At this point you could draw eyes in and use markers to make cool designs on your fish.
VOILÀ! — a paper-plate fish! Now you can attach a piece of string to it and hang your fish from the ceiling. The most important thing is to experiment and try new ideas.
5. Finish your fish!
Now this is where i spent some time: decorating my fish. First I tried running my tape stripes in different directions and decide on the vertical look. Then starting at the tail I carefully stuck a piece of blue masking tape down, leaving it long. I then stuck a piece on the opposite side and in the same location. Have fun with your fish!


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800 Seacoast Dr ( Between Date Ave and Daisy Ave )
Imperial Beach, CA 91932-1803
Neighborhoods: Imperial Beach
800 Seacoast Dr ( Between Date Ave and Daisy Ave )
Imperial Beach, CA 91932-1803
Neighborhoods: Imperial Beach
April 10, 20143.0
The view is breathtaking! We were there at sunset and you won't find a better view even if you went to Hawaii. The service was excellent, our water glasses were always full, the waiter was knowledgeable about the food and wine selections. We were there on a Wednesday and made reservations on-line but they weren't busy and we had our choice of tables. We had a great table by the window.
Now for the food, what we ordered was good, we both had steak, sirloin and filet, and they were both good, however there was not much else on the menu I would eat, except the chicken and hamburger. I know the restaurant is right on the beach, but there is a lot of seafood on the menu we don't eat, raw tuna, ceviche, or tongue tacos. The fish was something European, which I don't understand why it wasn't a local fish? I have eaten at most of the Cohn restaurants and don't think of myself as a 'boring eater' I truly believe there needs to be a larger variety of food.
I love that there is a nice restaurant in the South Bay, and I appreciate the Cohn family for their investment, I just really think if Sea 180 is going to be successful they need to change their menu a little to something a little more mainstream, similar to C Level. I really want to see the South Bay flourish and I will probably return to Sea 180, but I think the menu needs to be revamped.
The steak was good, prepared the way I ordered, very tender. The potatoes were good, but they could have been a little more generous with the potatoes.
These dishes from the SEA 180 menu are contributed by Menuism users directly, as part of a restaurant review, or as part of an image upload.


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Now Available for Download!Looking for the perfect retail site to help benefit your jewelry making passion? Look no further. The September/October issue of Lapidary Journal Jewelry Artist will tell you all about this exclusive site so you can start making your fortune from doing something you love!
Score! The September/October issue is the Special Jewelry Design Issue. With this issue you'll have the opportunity to discover 5 artists and their signature styles. Plus, you'll be able to add some more experience to your jewelry making resume with their special tools and remarkable techniques.
Pages full of instruction will give you the opportunity to learn what to look for when selecting all of your jewelry making essentials such as: ready-made clasps, bails, pins, jump rings, settings, and other jewelry findings.
Looking for a unique gemstone for your jewelry collection? Learn about the naturally occurring gemstone combination of amethyst and citrine called ametrine.
Step-by-step instructions and full-color illustrations will help you create a marvelous medallion using the dynamic metal duo brass and copper.
Soldering may be a tricky task to feat, but with Lexi Erickson's expert advice you'll learn finishing techniques that will make your soldered jewelry look unbelievable!
Plus, we have all-new design challenges for you! You know you want to step up to the plate and take a swing at them.
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|The English Stage Jig
An unusual and delightfully bawdy offering from the irrepressible Lucie Skeaping and her collaborators The City Waites. Today we think of a jig as simply a dance, but in late sixteenth- and early seventeenthcentury England the word was used to des ...» More
|The Black Manwith The City Waites, Lucie Skeaping (director)» More
|The Bloody Battle at Billingsgate 'The Orange – Hit and Miss'with The City Waites, Lucie Skeaping (director), Lucie Skeaping (soprano), Catherine Bott (soprano)» More
|The Merry Wooing of Robin and Joan 'Sellengers Round'with The City Waites, Lucie Skeaping (director), Thomas Padden (baritone), Lucie Skeaping (soprano)» More
|THOMAS JORDAN (c1614-1685)
|The Cheaters Cheatedwith The City Waites, Lucie Skeaping (director)» More
|Singing Simpkinwith The City Waites, Lucie Skeaping (director), Thomas Padden (baritone)» More
|As ye came from Walsingham (Thumpkin/Gentleman 2/Gentleman 1)
|Black do I cry, will you any of me buy? (The Black Man/Thumpkin)
|Blind Cupid hath made my heart for to bleed (Wife/Simpkin)
|Cavalilly Man
|Ch'ave overcome my voes (Wat/Company)
|Come buy a brush for all your cloathes (Brush/Thumpkin)
|Come sweetheart, look not sadly (Gentleman 2/Susan/Gentleman 1)
|Good morrow fellow Filcher (Nim/Filcher)
|Greys Inn Mask
|Grim King of the Ghosts
|I can dance and I can sing (Moll Medlar/Wat)
|In this same plight, sir, thus disquis'd (Gentleman 1/Thumpkin/Gentleman 2)
|Jack a Lent
|Jog On
|Jog on, jog on, my pretty Susan (Thumpkin/Susan/Gentleman 1/Gentleman 2)
|Man, forbear this place (Thumpkin/The Black Man)
|Now farawel Lungeon, iche may zing (Wat/Filcher/Nim/Moll Medlar/Baby)
|O woe is me (Thumpkin)
|Oh wo, wo, wo, what zhall chee do? (Wat/Baby)
|Our sentinel keeps well his standing (Gentleman 1/The Black Man/Gentleman 2/Thumpkin)
|Our Taunton den is a dungeon (Wat)
|Peg a Ramsey
|Prince Rupert's March
|Prince Rupert's March
|Prithee love turn to me
|Quick let us share (Filcher/Nim)
|Quoth John to Joan
|Singing Simpkin (Kemp)
|Soldiers fight and Hectors rant on (Moll Medlar)
|Stingo – Half Hanekin
|Sweet Susan, remember the words I have said (Thumpkin/Susan)
|The Black Man (Anon)
|The Bloody Battle at Billingsgate 'The Orange – Hit and Miss' (Anon)
|The Carman's Whistle
|The Cheaters Cheated (Jordan)
|The Crost Couple
|The Friar and the Nun
|The Gelding of the Devil
|The Gelding of the Devil
|The Indian Queen
|The Merry Wooing of Robin and Joan 'Sellengers Round' (Anon)
|The rainbow never knew (Filcher/Nim/Wat)
|There is a Royster at the door (Servant/Simpkin/Wife/Bluster/Old Husband
|Upon a Summers Day
|Upon a Summers Day – Kemp's Jig
|We shall ne're have lucky minuit (Filcher/Nim)
|Y'are well overtaken—wither, sir, so fast? (Gentleman 1/Thumpkin/Gentleman 2)


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Only in America
My son Alyosha's trajectory took him from Russian orphan to US Guardian.
I have never been a fan of platitudes, but "Only in America" was the first thing that came to mind as I sat in the bleachers at the Coast Guard Training Center in Cape May, N.J., this past June, watching my son, a newly minted Coast Guardian, pass in review.
Alyosha's story is not so simple or unremarkable as a kid growing up and joining the service. His beginnings were difficult, and certainly inauspicious. As a small child, he had been found wandering in a tiny Russian village, dirty and malnourished. Who would have thought that my life would eventually intersect with his? But it did, at an orphanage a couple of hours south of Moscow. By then Alyosha was 7, healthy and rambunctious. He had not been told that I was coming to adopt him, but when we finally met, his first word was "Papa?"
That was in 1993. In the intervening years Alyosha marinated in American culture. He went to school, made friends, learned English, and proved to be a loving son with an independent streak and a real talent for soccer. It was only upon graduation from high school that his trajectory began to wobble. College? Not sure. Work? A little of this, a little of that. Goals? Vague and undefined.
One of the lessons I learned in raising my son was never to compare him with other kids, especially his high-achieving cohorts. As I sat in the stands with other parents, watching our kids play basketball, soccer, or baseball, the conversation was often about the colleges these kids had settled upon, their desire to be engineers or architects. In some cases the parents had groomed the kids for success. One couple even announced their intent to buy Junior a house, so that he wouldn't have to worry about a mortgage.
Sitting among them, I felt like an alien. And I continued to watch Alyosha, my boy who would soon be zigzagging his way through life, happy for the successes of his friends, content to be in his own skin.


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Please take the time to get to know us and the products we distribute. Our Company's tradition of excellence in sales and service spans more than 50 years. Our passion for beer and commitment to the highest of standards is evident in all we do. I hope you enjoy our products and thank you for your business.
Leon Farmer 3
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Grateful creates a fresh spin on the American Pale Ale tradition. A strong citrusy, resinous aroma from the hops leads into a light body with subtle malt flavor. Grateful is a sessionable brew at 4.7% abv. more
Posted Jun 26, 2014
We have lots of updates for you this summer, and you can read about them in the Summer 2014 Craft Newsletter! We're excited to introduce Fannin Brewing to the Northeast Georgia market. Out of Blue Ridge, Fannin is a small microbrewery with a local theme. Dahlonega Gold, Hiawassee Golden Ale, and Blue Ridge Lager are among the beers we'll be starting out with on our Fannin lineup. Starr Hill has some new beers entering Georgia, and ... more
Tagged: leon farmer and company, craft beer news, beer newsletter, georgia craft beer, fannin brewing company, starr hill brewing, red hare evercans, novelis beer cans, athfest 2014, southern brewing company, sobrewco, eagle creek brewing, monday night brewing
Posted Jan 27, 2014
So many things to look forward to in the next few weeks! Read all about the latest brews & events in this issue of Leon Farmer & Company's craft beer news. In February, we'll introduce Starr Hill Brewing to the Athens & Nor... more
Tagged: leon farmer and company, winter craft beer, craft beer news, craft beer newsletter, georgia craft beer, athens ga craft beer, craft beer athens, craft beer wholesaler, craft beer distributor, red hare brewing, starr hill beer, monday night brewing, jailhouse beer, jekyll brewing, taste of athens, toa 2014, starr hill athens ga