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River City Seafood and Grill
- Address:
115 N Loop 1604 E
Ste 1109
San Antonio, TX 78232Neighborhood:
Stone Oak
- Cuisine:
SeafoodPrice: $30 and under
River City Seafood and Grill
- Dining Style: Casual Dining
- Website: http://www.rivercityseafoodandgrill.com/
- Phone: (210) 233-6790
- Hours of Operation:
Lunch: Daily: 10:45 am - 4:00 pm
Dinner: Sunday - Thursday: 4:00 pm -10:00 pm, Friday - Saturday: 4:00 pm -11:00 pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Seafood, American
- Executive Chef: Charlie Coleman
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Delivery, Entertainment, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Area, Patio/Outdoor Dining, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wheelchair Access, Wine
- Catering: Caterings for any occasion
- Private Party Contact: Charlie Coleman 2102336790
- Entertainment: Jazz Music Friday and Saturday nights 7-9 pm
A word from River City Seafood and Grill
Casual dining seafood restaurant serving the highest quality seafood, steaks, and chicken in a warm, comfortable setting.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
River City Seafood and Grill - Best Restaurants in Stone Oak ›
River City Seafood and Grill reviews from OpenTable diners
22 reviews since July 26, 2014
- Food4.1Service4.6
- Ambiance3.7Noise LevelModerate
good for groups (12)great for lunch (10)neighborhood gem (9)fit for foodies (6)kid-friendly (5)special occasion (5)great for brunch (1)notable wine list (1)great for outdoor dining (1)Show More
- Awesome!ltsportsmomDined on 10/26/2014We were celebrating my parents 68th wedding anniversary, along with their dearest friends who are also celebrating 68 years of marriage, and the location, food, service & hospitality were PERFECT! We will definitely return. Thanks to Charlie, Melissa & Zach for making this a great celebration.Special Features:
- Another great experienceJanSDined on 10/25/2014It's always a good dining experience. The owner always seems to be present and the food and service are great.Special Features:I would recommend this to a friend.
- CatfishJackieVIPDined on 10/21/2014We love driving from New Braunfels to this restaurant for fabulous catfish and great service.Special Features:
- Great PlaceDoc072Dined on 10/17/2014The food and service were great. We have had several different items from the menu and each one has been great. Preston is a great waiter and was attentive to the needs of each person at the table, including the kids.Special Features:
- Nice lunchLanddock1VIPDined on 10/14/2014Very nice lunch menu selection, the portions nice sized, and the price were very reasonable. We had the seafood gumbo (very good); oyster po-boy; grilled chicken strips with yam fries; everything was perfectly cooked. Service was spot on. Will return for dinner the next time we're in SA.Special Features:
- Nice placeCowboyInTheUrbanJungleDined on 10/10/2014Good seafood. My wife loved the pasta. Decent wine list. All reasonably priced. Two negatives: it's noisy, and the waiter was inexperienced. It is definitely on our list of good, local spots.Special Features:
- Cheap food very cheap qualitysteveDined on 9/6/2014I made a promise to my wife that we would start trying to review a new place every week. Well this one fell extremely short. We had a group of 7 people with us. Most started off with a seafood gumbo that seemed like a good cambell's or progresso. I had the mahi mahi and the vegetables were out of a bag/can same standard broccoli squash, carrot melody that some Sysco sells rep is pushing. The fish was a perfect square chunk of meat. We won't be back, I left the waitress a good tip $40 on a 160 dollar bill but she didn't know the menu or how items were prepared.Special Features:
- Good Dining Experience!OpenTable Diner Since 2011Dined on 9/6/2014First, our service was amazing! It was a busy night and our waitress was spot on the entire meal! Thank you! I had the Shrimp Louisiana appetizer as my meal - a huge portion, cooked perfectly and very flavorful. I added the corn and crab soup and it was just not that flavorful. Something was missing? My husband had the oyster PoBoy and said it was amazing! We'll try the restaurant again and looking forward to it!Special Features:
- First time visitOpenTable Diner Since 2013VIPDined on 8/31/2014Very good value. The food and alcohol (wine and specialty cocktails) were very reasonably priced. The menu contained interesting and unique dishes beyond the fried seafood selections. The ambiance could easily be improved by lowering the lighting levels (evening meal); which we requested our server to do. Overall a good experience and we will certainly be returning.Special Features:I would recommend this to a friend.
- Great service. good food.ArleneVIPDined on 8/7/2014We were in a hurry and our server made sure we were accommodated. The food was served quickly and tasted great. I had clamp chowder and shrimp salad. The chowder had a good balance of class and potatoes. I will definitely go back.Special Features:I would recommend this to a friend.
- The following 62 reviews are from the River City Seafood and Grill reviews archive.
- Make Appetizers Your MealKathDined on 7/25/2014Salad, chowder, and fried shrimp appetizers are the best! Add a side of rice pilaf and you are good for 2 for supper!Special Features:
- Great Family PlaceFamilyOfThreeVIPDined on 7/25/2014We came for the fried seafood, and that was all we ate. So I can't really speak for the rest of the menu. But the catfish, shrimp, and hushpuppies were all done to perfection. Best I've had in a very long time. The restaurant is simple, and the menu is reflective of the owner's New Orleans roots. Good food, very nice people, enthusiastic young waiter. Both the french fries and the sweet potato fries were a little soggy, but we were too busy eating the fish and shrimp anyway. There is also a decent (and relatively inexpensive) list of wines and cocktails available. We'll be back!Special Features:
- Dinner ratingyummy13Dined on 7/19/2014As a 1st time guest and a person not a big fan of seafood, I had the fried catfish platter. It was delicious! Service was great and the drinks were too! Highly recommend this restaurant for special occasions, family outings, or just a night out.Special Features:
- Hit the mark; just a different markOpenTable Diner Since 2007VIPDined on 7/11/2014We booked on open table expecting a sophisticated / fine dining experience. It certainly wasn't that; HOWEVER that doesn't take away from the experience. First and foremost, the food was excellent! The ambiance was decidedly family. Bright lights and big tables, not much of a wine list but that's not what this place is about. Recommend the seafood gumbo and thin & crispy catfish! Great and prompt service. All in all, great experience and we will be back (with the kids)!Special Features:I would recommend this to a friend.
- Love this placeOpenTable Diner Since 2007Dined on 6/28/2014My husband and I come here quite a bit. The food is always fresh and there hasn't been a dish we didn't enjoy. Charlie the owner is almost always there and when he is, he tries to stop by to greet every table. The grilled shrimp has an awesome spice to it. The mashed potatoes are fabulous - with a kick. I love their gumbo and can just eat that everyday!Special Features:
- iloveshrimpDined on 6/24/2014River City is our very favorite place to go for seafood. The food is delicious, fresh, arrives at our table at just the right temperature,. The service is great & staff friendly & courteous.Special Features:I would recommend this to a friend.
- The Secret is officially OutShadeauDined on 6/21/2014Been to a few places in my time. Some are ok, while others should be run out of town. We found a true gem today at the River City Seafood and Grill. We were greeted with a genuine smile and promptly shown to our table. From the moment we sat down to the time we finally left was honestly a wonderful experience. Service was stellar. Our server took as much time as we wished explaining how different entrees were prepared and if we wanted to pair it with a wine, she was ready to describe the wine collection. The food was top drawer, no doubt about it. I had crap cakes alfredo ( I'll wear that well). You must, I insist on you trying the bread pudding ( my grandmother twin). You will truly enjoy this neighborhood diamond. Price is right.Special Features:
- Great food, nice atmosphereSeafoodjunkieDined on 6/15/2014First time at this restaurant was to celebrate Father's Day, it was great. The service was amazing, we were never rushed and allowed to spend a few hours enjoying food and time together. The waiter was very knowledgable about the menu. My sister and I were able to split a meal very easily and the plating was beautiful, even when spilt. I am eager to go back with my fiancé, maybe our new favorite date spot.Special Features:
- Good stuff.Foodlover1999Dined on 6/14/2014The food was absolutely delicious and every single time I visit this restaurant (which has become a family favorite ) I am blown away by both the food and service. I was there with four small children and a large party ; it is just a great place to be that makes a casual dining experience feel like you stepped into a (and please excuse my language ) fancy restaurant . I would definitely recommend. Five out of five stars.Special Features:I would recommend this to a friend.
- Great birthday dinnerRetAFfoodluverDined on 6/6/2014The celebration of our daughter-in-law's birthday was with dinner at River City Seafood & Grill was simply great thanks to the staff at the restaurant. Outstanding service, excellent food, and lovely environs. We will definitely go back!Special Features:I would recommend this to a friend.
- Good appetizer selection.luv2dineDined on 5/25/2014Seafood was ordinary,the vegetables were not cooked, and the wine list was lacking in cabernet sauvignon selections. Service was the best part of the meal.
- DisappointedVIPDined on 5/24/2014Food was not that great overall. I ordered the filet and it definitely was not a filet (lots of fat). My husband ordered the fried crawfish and it wasn't seasoned at all. However, their tomato bisque is delicious!Special Features:
- TastyMandersDined on 5/24/2014This was my husband and I first time eating here. The service was great!! I had the grilled catfish and it was wonderful!Special Features:I would recommend this to a friend.
- 5 starLoved14Dined on 5/11/2014We celebrated my sons college graduation and the food was awesome the service was excellent and everybody in our party loved it. We will be back for sure!Special Features:I would recommend this to a friend.
- Good Food8greatmargeDined on 5/11/2014This was a pleasant experience for Mother's Day. Our server was nice enough but only recommended one thing, which we did not order. The stuffed mushrooms were wonderful and we will order them again. Main course was good and grilled Maui Maui was great.Special Features:I would recommend this to a friend.
- Pleasant dining experiencenbdinerDined on 5/9/2014Informal dining with more of a neighbor dining atmosphere. Interesting menu with some unique dishes - quite a few Cajun dishes as well as the standards. Prices are reasonable for the area and food was good as was the service.Special Features:
- OpenTable Diner Since 2012Dined on 5/1/2014Food quality and amounts were excellent. Server, Preston, was very knowledgeable about the menu as this was our first time. We will be back---hard to find seafood in SA>Special Features:I would recommend this to a friend.
- Great food from a great hostbackmanDined on 4/20/2014As usual, we get a great meal, every time we stop in to River City Seafood and Grill. We had guests with us from Louisiana. They were impressed. It's what we have come to expect.Special Features:I would recommend this to a friend.
- Overlooked Friday Night SeafoodCaptainPaulDined on 4/18/2014We went to River City after we saw the wait for Sea Island was around the building (literally). We were seated immediately, the food and service were great. I highly recommend River City.Special Features:I would recommend this to a friend.
- Best New Orleans food in SATBruceDined on 4/14/2014Great catfish, oysters, crawfish, poor boys. Don't miss it. Charlie Coleman. Owner, is actve and visible to all.Special Features:I would recommend this to a friend.
- Well DoneHoemChefDined on 4/13/2014Nice menu with a mix of well prepared and healthy seafood dishes that are grilled with tasty sauce to fried dishes. Nice portions, nice wine list. Bread as a warm up with a wide variety of drinks from the bar. One desert was enough for 2. We tried the Sizzling Apple pie-Yum!!Special Features:
- Will Give the Food a 2nd TryKathDined on 3/28/2014The experience was great...super attention from server and owner. AMAZING crawfish poppers and Salmon dish was excellent. Appreciated the GF menu and wine was good. Since I am a Cajun, I made a mistake by ordering the shrimp etouffe...since it was no where near authentic and the shrimp were the tiny 'overseas frozen' type, the flavor was flat and the sauce was not genuine, so it did not save the dish. My plan is to re-visit this very pleasant grill and sample one more Cajun dish...perhaps the gumbo.
- Good SeafoodCLSpiveyDined on 3/22/2014Best seafood we have experienced in a long while. The Shrimp Louisiana was good as an appetizer and the bread pudding was wonderful! Will definitely be back!Special Features:I would recommend this to a friend.
- Family Cookin'4cagjnDined on 3/19/2014This is a proud family operation and the food and service are authentic Cajun. Try the gumbo as the roux is an art. Try the Tiger sauce on your salad as a dressing. Laissez les bons temps rouler !Special Features:I would recommend this to a friend.
- SurprisedSteveDined on 3/15/2014There were very few cars in the lot when we arrived for dinner at 6:00 which didn't seem to be a good sign. We took a chance and were rewarded with a quiet setting, great food and service. We will be back.Special Features:I would recommend this to a friend.
- Very good seafood restaurantMrJDDined on 3/14/2014From catfish to cajun favorites, with chicken, pasta and steaks too, this is a comfortable and eclectic privately owned eatery with a nice bar, booths and tables. Great wait staff and, according to owner Charlie Coleman, there's a sizable room for private parties. Reservations recommended on weekend nights. An exceptional whiskey infused bread pudding is the real deal!Special Features:I would recommend this to a friend.
- We had awesome service. IOpenTable Diner Since 2014Dined on 3/2/2014We had awesome service. I really enjoyed the ap0etizers. The only downside is the vegetables and rice needed some seasoning.Special Features:I would recommend this to a friend.
- Always a great experienceCt18Dined on 2/28/2014I have never had less than a great dining experience at River City Seafood Grill!Special Features:
- good food, reasonably pricedtwoofusDined on 2/22/2014We've been here 3 times in the last month. Generally positive reviews on the food. We liked the jumbalaya, artichoke dip, the blackened catfish, the shrimp and crabcakes w pasta, and for the non-seafood eater, the blackened chicken. Veggies came out cold one time, and I didn't care for the fried catfish. Service is good.I would recommend this to a friend.
- Service is keyJamieDined on 2/15/2014I am wishing I has stuck with my original reservations next door but after reading some good reviews, my wife and I decided to give it a try. The food was fine, it was our server the ruined the evening. From what we saw there weren't to many people but after a 6 min wait after being seated our server decided to show up. We informed her it was our first visit and we wondered what were they known for. We got a list of things to try and made our choice, and from there our service did not improve. We waited on water refills, she forgot to add an item to our order and didn't bother to check in. If our server was that busy letting us know would have made me feel a bit better. I felt other tables had better service then we did.Special Features:


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Film highlights a picture puzzle system used by witnesses to reconstruct the appearance of suspects.
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Man fatally shot Deputy Christopher Smith, 47, on Saturday and wounded another deputy before he was killed
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Hundreds turned out for a parade of pooches in Michigan.
Saturday afternoon, the city of St. Joseph hosted its annual Reindog Parade.
Dozens of Elfkin Elkhounds, Santa Bernards and Reindeer Rotweilers donned holiday gear as they strolled down State Street.
Spectators and participants say the parade gets them in the Christmas spirit.
"I love the cold weather, the snow; I love snow, going home, hot chocolate, seeing all friends and family," says Angie Hibner, attended parade.
"It's the first time I've been here, like I said, and seeing all the dogs, and the people out, it's really been a lot of fun," explains Darlene Latham, attended parade.
The event also featured a best costume contest and horse drawn trolley rides.


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This Bra That Only Unhooks For "True Love" Is Basically A Chastity Belt
Protect those boobs, people.
1. This is the True Love Tester bra, an "innovative bra" that "cannot be unhooked without true love."
What it lacks in boob support it makes up for in moral support, apparently.
3. According to Japanese company Ravijour, the bra is here to "save women from these guys." Like…
4. Skeevy guy.
5. Trust fund bro.
6. And…whoever this guy is.
7. No amount of pantomime grabbing will open this puppy.
8. Take your briberies elsewhere, men, these boobs are off limits.
9. According to the product designer, "A built in sensor reads the woman's heart-rate signal and sends it to a special app via Bluetooth for analysis."
10. "The app then calculates the True Love Rate based on changes in the heart rate over time."
As you can see from this very scientific chart of things that excite women, like flirting, surprise gifts, and shopping.
11. "When the True Love Rate exceeds a certain value, the bra is unhooked automatically." Hopefully you'll already be naked…?
12. And surprise! It was designed by men.
13. Apparently before now, the bra was "just an item of clothing to remove." God, bras, you're useless. Why do we wear them again? Oh, right.
No word yet on how to take the bra off if you're a single gal or if you have a cold, black heart.


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Some photos of my trip to Cincinnati with my favorite girl :)Taken by 110isnotdead with a Chinon Bellami loaded with Fuji Superia 400 (35mm) film in Cincinnati, Ohio, United States. These tags describe this photo: vacation, books, cincinnati, bellami, and chinon. Date: 2012-11-16. Time: Afternoon. This photo can also be found in the album Cincinnati with My Favorite Girl :).
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We all face financial struggles from time to time. Job loss, health issues, circumstances beyond our control or even poor financial management can contribute to the situation in which we find ourselves. As a result, worry and stress can derail our path and impact our lives physically, emotionally, and spiritually. Financial struggles can lead to bad credit, hinder your testimony, ruin relationships, and keep you from enjoying life.
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Trust in the Lord with all your heart, and do not lean on your own understanding. In all your ways acknowledge him, and he will make straight your paths. —Proverbs 3:5-6
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November 28, 2014
October 28, 2010
Fall sports are winding down on the high school level as many area teams have already seen their respective seasons come to an end. For the squads still playing, much is at stake with every single contest, and several local teams capturing very crucial victories on Thursday night.
The Orange Hornets won the Jefferson District field hockey title with a 1-0 win over Western Albemarle. Rachel Gardner tallied the lone goal of the game in overtime to push the Hornets to the championship. The Warriors were the regular season district champions, and Orange earns an automatic Region II bid with the win on Thursday night.
On the volleyball court, Western entered the Jefferson District volleyball tournament as the number one seed and looked like it on Thursday night. The Warriors cruised to a 3-0 win over Charlottesville in the quarterfinals to set up a match up with Louisa in semifinal action. Riley Martin tallied 20 assists for the Warriors in the win. Western is now 21-3 overall in 2010. The Warriors face a Lions team on Tuesday that outlasted William Monroe, 3-2, in other quarterfinal action.
Monticello backed up its number two seeding, topping Orange, 3-0. Kate Geldmacher led the way with eleven kills and Charlotte Devine added four aces for the Mustangs, who improve to 17-9 on the year. They'll face Fluvanna in Tuesday's semifinals, which topped Goochland in its quarterfinal match on Thursday. The district semifinals will be held Tuesday at Charlottesville High School beginning at 6:00 pm.
Click on the above video link for highlights of Thursday's high school action.
Click Here to access the online Public Inspection File
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Frustrated former DC chick now in Canton
I used to live in Arlington and have been in Canton for a few months now. I am starting to miss all my old NOVA and DC resturaunts. I have found some good places here, but I just not satisfied yet. I am looking for some more good resturaunts in Canton, Fells, harbor east, ect.. I know there are a lot of good places in Fed Hill, but I want someplace I can walk to. I just feel like I keep eating the same bar food over and over and over. Here are the places I have liked so far, just so you know where I have been.
Bartenders pizza
Chiu's Sushi (love it but it is a bit pricey for all the time sushi)
John Stevens LTD
Claddagh Pub
Any new suggestions would make my day! I am not too afraid to try anything once!
Also where I can get an awesome carry out sandwhich. I seriously miss Lost Dog Cafe :(.
You're not far from Patterson Park, home to Salt and Three. Both would get you out of bar-food territory.
And of course there's Matthew's Pizza.
Mezze in Fells Point is worth a try. But I'm drawing a blank on the carry out sandwich right now.
Peter's Inn is the best restaurant in the area (in my opinion). When you first walk in you'll think you're in the wrong place, but the food is outrageous (and not super expensive - $25 for a steak is about the most expensive thing on the menu).
Make sure you try the mango-chipotle wings at Gecko's! To die for.
re: MDicecreamguy
Yeah, we went to Attman's 2 weeks ago and I did think it was amazing. Not exactly the type of sandwich place I am looking for. Lost Dog is more like a really creative sandwich place, rather than a deli. The only thing that I found so far kind of similar was dogwood deli in hampden, but the menu was a bit limited. Lost Dog has over 50 types of sandwiches. I might just have to give up and adapt on this one :). And then make sure next time I head down to go there.
Run, don't walk, to Helen's (three doors down from Claddagh) and go to the BAR, not the dining room, when there is half-price wine. Then order from the food menu and start talking to whomever is around. My wife and I go there about every third Sunday, when Tim is the bartender and the kitchen has awesome specials.
Jack's Bistro (I'm sure you've seen posts on this) two blocks south of the square on Elliott Street is also outstanding. But Helen's is our favorite.
re: jkosnett
Greektown with the legendary Samos and Zorba's is farther than a walk but pretty darn good.
re: jkosnett
Yeah my cousin mentioned Helens. I really do want to go there, I just haven't had the chance yet. Now I know to eat at the bar :) thanks!
I'll have to try Jacks also.
re: jkosnett
I can't stand Helen's but I've tried just about everything on the menu at Jack's and love it all.
Jacks Bistro(3123 Elliot St.) as was pointed out is absolutely wonderful. They have happy hour from 5-7 as well as from 11-1, where you have $2 off all beers, wines, and specialty drinks, as well as appetizers. Colby and Jamie are great bartenders..
In addition, you've should check out Salt(2127 E. Pratt) as was suggested. My good friend Cole is the head bartender. Stop in, say hello and have him make you one of his fantastic cocktails. Also Mezze(1606 Thames St.) as suggested is a wonderful small plate place.
Try out Blue Moon Café on weekends, it is a fantastic spot for brunch/lunch(they get slammed often though, so be advised)
If you're willing to walk to Harbor East, they you should have no problem heading to Il Scalino(313 S. High Street) or Attman's(1019 E. Lombard) for a sandwich. They're deli's and both have a great selection of product. Also Duda's Tavern(1600 Thames St.) in Fells is a nice place to stop off for a bite.
In addition if you haven't been, you should head in to Chesapeake Wine(2400 Boston St.) sometime. Absolutely wonderful by the glass wine selection, also serving as a liquor/wine/etc carry out shop. Karen and the staff are great. You'll like it.
re: sylsyrf
Ditto on Chesapeake Wine. They also have some fun small plates, and I love their taleggio/truffle oil pizza.
re: sylsyrf
I haven't been to Chesapeake yet because I wasn't quire sure what it is. Thanks for the info and all the suggestions!
DiPasquale's in Highlandtown is my favorite sandwich place in the entire city. I had the enormous meatball sub yesterday - one sandwich lasted for lunch and dinner. It's half an Italian loaf hollowed out and stuffed with meatball and provolone. The 'Old World Italian' and 'The Santino' are also good - but whatever you get, be sure to specify the hard roll. They have some other stuff, but I always go for a sandwich and occasionally pick up some prepared foods and pizza dough.
Lulu's on Aliceanna at Broadway - their menu may look like typical bar food, but definitely check it out for the specials.
Py, the new pizza place in the square - they are still working out some kinks and the crust isn't as crispy as I usually like it, but as far as pizza in the immediate area goes, it is good and they deliver.
I second the suggestions for Peters Inn (one of the best meals I've eaten recently, and its cozy and just damn cool), Salt and Blue Moon for breakfast. There are plenty of latin restaurants in Fells Point. La Cazuela at 1718 Eastern Ave has really good Ecuadorian food. Also, venture further east along Eastern Avenue and go to Greektown, specifically, Samos. They dont take reservations, but if there is a wait its for a good reason. The food is great, its casual and its BYOB. The "Tour of Samos" sampler is amazing.
re: AckAck
Attman's and Peter's Inn are really good suggestions. you're also close mto the Cindy Wolfe/Tony Foreman eempire of Charleston (best and priciest resto in town, Paz (fab mezze), and Cingiale (terriffic No italian)
Thanks to everyone! Now I have a list of new places to try. A lot of these places I have seen or read about, but it is nice to have someone tell me GO THERE- you won't regret it :).
re: vicenteELbrujo
I heard True closed. Can anyone confirm?
re: tennisgal1206
Yes, it's truly closed. Planning on reopening under new ownership, and I presume new name
As other posters have said: Salt, DiPasquales, Three..., Henningers, Jack's Bistro, Peter's Inn, Attmans all great places to go. Rosina's Gourmet on the square, or a half block down, has pretty good sandwiches but they're expensive. True did close down a couple of months back and FYI:if you're dining @ Helen's Garden in the bar area and you're a single woman then (and I'm sure I'm going to feel the wrath, but IMO) bewarned: the bar seems to attract the 40+, professional, desperately single male. Great every so often for conversation, not so great when you really just want to enjoy wine and dinner!
For sandwiches, I really like Rosina Gourmet in Canton (1 block west of the Quiznos) – also they have really wonderful espresso.
if you are looking for awesome food, in walking distance, that diverts from typical bar food, you must get yourself to the Yellow Dog Tavern on the corner of Foster and Potomac off the beaten path in canton. it is run by cool people that care...they serve only sustainable meat and animal products. they also have put lots of thought into the menu and it shows. you must try the spinach dip.
someone mentioned Lulu's which was an awesome bar. it is now closed but good thing for you a new venue has snagged the awesome chef that called Lulu's home. he is now working out of the new, quaint, and totally baltimore Annabelle Lee's on the corner of Clinton and Fleet near Highlandtown. you will fall in love once you walk in with the decor, the atmosphere and of course the food. its so good that you will have to come back for seconds!
and lastly i agree that DiPasquale's is a great sandwich shop. try the shrimp salad sandwich. you can also pick up all sorts of italian goodies and wine to boot. happy picking!
I'm also new to Canton & still finding my way around.
Here are the places I've discovered (and like) in the area so far:
Helen's Garden - good food, but the fun here is at the bar.
Jack's Bistro - excellent food & fun bar area.
Yellow Dog Tavern - excellent food, nice atmosphere.
Mama's - good food, very casual.
Red Star in Fell's Point - love this place.
Tonight I'm going to try Henningers.
Birches - I've been once, must have been a bad night, because I'd heard such good reviews. But the service was terrible, the place was a bit dingy, and the food really wasn;t all that good.
re: food1e
I've been to about half those places so far and I agree. I think the food at Birches is excellent, but when you go there, you kind of have to plan on being there awhile. While everyone is very friendly, everything is very slow. It always takes a while to get both my drinks and food. So I basically never go there when I am in a rush or starving. It is nice for having a relaxing dinner though.


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...with Special Guest W.Va. Senate Majority Leader John Unger
Click Here to download the flyer
WEST VIRGINIA – Catholic Charities West Virginia (CCWVa) and the Appalachian Institute at Wheeling Jesuit University are hosting a film screening and community dialogue session with featured guest, West Virginia Senate Majority Leader John Unger. "A Place at the Table" film screening will take place Sept. 26 at 6 p.m. in the National Technology Transfer Center Auditorium at WJU.
"A Place at the Table" is a documentary that investigates incidents of hunger experienced by millions of Americans and proposed solutions to the problem. Directors Kristi Jacobson and Lori Silverbush examine the issue of hunger through the lens of three people who are struggling with food insecurity. Along with the film screening, a brief panel discussion and action steps will highlight local programs that the community can become involved in.
CCWVa provides statewide services and programs that strive to reduce poverty and hunger. These vital services create hope for a better tomorrow. CCWVa puts emphasis on community collaboration and works in conjunction with local churches, community organizations and local government agencies to meet these critical needs. CCWVa Northern Regional Director Erin McDonald stated, "This partnership between the Appalachian Institute, Catholic Charities WV and Sen. Unger's office is critical in the process of bringing people together to address the issues of hunger and malnutrition in West Virginia. It is our responsibility, as a community, to respond to this problem. It is our hope that on Sept. 26 we can raise awareness among community members and motivate people to establish clear action steps to be carried out in the coming months."
The Appalachian Institute's mission is to work toward the goal of safer, healthier and stronger communities in the central Appalachian region and beyond by initiating and partnering on initiatives that address contemporary challenges and issues. Appalachian Institute Director Elizabeth Collins said, "The Appalachian Institute at Wheeling Jesuit University is committed to educating community members on crucial needs in the region and the issue of food security is a major problem nationally and locally. The issues of quality food, the importance of foods that are high in nutritional value, not just empty calories are critical in a region that has a long history of poverty related health and weight problems. The Appalachian Institute hopes that viewing this documentary and the community dialogue following will encourage others to join the local healthy foods movement to help enrich the lives and health of those in our local communities."


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Featured news
Image stealing by phishers
Monday, 17 April 2006, 1:22 AM EST
Lazy phishers are often simply making a copy of the original bank site with some malicious modifications. As an example, take a look at this currently active phishing site targeting Chase Bank.
At the F-Secure blog.
[ Read more ]


text: Adderall I've been on Adderall (not XR) for a year now. My doctor tried me on Concerta, Focalan and Ritalin with undesired results. For the most part Adderall has been the best. I'm focused now and can start and finish projects with ease. Cleaning my house is more pleasure than pain. The only thing Adderall has had no effect on is my memory (Now where are my keys!?). I've lost weight and now have the drive and focus to follow an exercise program.


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That said support was good and refunded my purchase. I just wish it had worked out. It was very nice to work with otherwise.
Really gorgeous mod and had to give props where they are due and they are definitely due here!
AlisonM, believe me, the positeve reviews I have received for Responsive Photo Gallery would be far fewer if jQuery was active on installation. There are thousands of extensions and templates that also use jQuery and the general rule is... 'only one jQuery Library script should be active per page.' I'm sorry if this caused you some issues but I always try to play by the rules with all of my extensions! Thank you for your most kind review and comments. Both are most welcomed.
Does exactly what it says. Simple to operate. I liked it so much I downloaded their Simple Picture Slide Show as well.
Thank you so much! Alison
I'm pleased to report my choice of EasyBlog was an excellent decision. The app installed easily and I was able to migrate in my posts with minimal effort. I still have a few bumps to iron out but I'm thrilled with this product! Thanks EasyBlog!
Thank you! Our main goal, is to actually allow users to use Joomla as their preferred blogging choice and of course, if you face any obstacles, please do utilize our support! :)


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Table 4
Treatment-related adverse events of grade 2 or worse experienced by at least 5% of patients
Graded with Common Terminology Criteria for Adverse Events (version 4.0). No grade 4 events were noted in more than 5% of patients.
* Includes actinic keratosis, acrochordon, hyperkeratosis, seborrhoeic keratosis, and skin papilloma.
† Keratoacanthoma was recorded as grade 1 in one patient; all cases of squamous-cell carcinoma were graded as grade 3.


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How To Survive The Central New York Winter
I confess I've been a little spoiled the past few years by southern weather but now that I'm back in Central New York how will I get through the frigid winter?
I confess I've been a little spoiled the past few years by southern weather but now that I'm back in Central New York how will I get through the frigid winter?
Buffalo's first winter storm of the season is a BIG one! The snow started at midnight, dumping feet, and hasn't stopped. The storm has closed schools, stranded motorists and closed the New York State Thruway IN BOTH DIRECTIONS between Exit 46, Rochester, and Exit 59, Dunkirk.
Water main repairs are forcing the closure of New York State Route 30A in Fonda, New York today.
Le'Veon Bell ran for 204 yards and a touchdown, and the Pittsburgh Steelers rallied past the Tennessee Titans, 27-24, in Nashville on Monday night.
It is a rare atmospheric phenomenon that only strikes a few times every winter season, thundersnow. And tonight the show was in Western New York around Buffalo during a major lake effect snowstorm.
Think you know 'The Hunger Games: Catching Fire'? Think again with these mind-blowing facts.
Can you imagine driving on the highway and seeing a truck with turkeys tipped over? Well, some good came out of this story from California. A local food bank was able to receive over 30,000 pounds of Turkey for the holiday season.
It's a classic image of Americana and it comes from somewhere around Utica in the 1940s.
Looking to chew your vegetables? McDonald's has your back. They are the ones responsible a brand new broccoli flavored gum.
There is a major Lake Effect Snow event forecast for tonight through Wednesday November 17-19.
Do you love bell peppers? How about coffee? Well finally you don't need to enjoy both of these fine foods and drinks together. In New York City, people are drinking coffee out of hot bell peppers.
When asked about Kim Kardashian's Paper magazine cover, ex-husband Kris Humphries handled the situation with grace.


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Park Slope Chapter
Over the years we have shared recipes from some of the wonderful cooks of Park Slope Hadassah. They have brought new and traditional dishes from all over the world to our events. This page will serve as an archive for these recipes.
Cheese and Mushroom StrataRuth Shapiro
It's called strata because it's layered. This makes a great brunch dish. Doeverything but the baking the day before, then just bake and serve in the morning.1 lb mushrooms, sliced1 large or 2 medium onions, 1/2" dice1-2 bell peppers, preferably red, ½" diceolive oil or butterlarge stale Italian bread, crust removed and sliced (You will need enough tomake three layers in your baking pan.)½-¾ lb cheese, coarsely grated (swiss, cheddar or your favorite)4 eggs2 cups milksalt and pepper
1. Sauté onions in 1-2 tablespoons butter or oil in a large pan. As the onions start to soften, add the diced peppers and a little salt and black pepper Continue sautéing until the onion are lightly colored. Remove onions and peppers to a dish. Don't wash the pan. In the same pan sauté the mushrooms in 1-2 tablespoons of butter or oil. Continue sautéing until the liquid evaporates and the mushrooms start to brown. Mix with the onions and peppers. Beat together the eggs and milk, season with a little salt and black pepper.2. Grease a 2 ½-3 quart baking pan or casserole dish. Flatter is better than deeper because everyone likes the top crust. Divide the onion mixture roughly in half and the cheese in thirds. Cover the bottom of the pan with bread, thenhalf the onion mixture and 1/3 of the cheese. Cover this with another layer of bread, the other half of the onion mixture and another third of the cheese. Cover with a last layer of bread. Pour the milk and egg mixture all over the top, sprinkle with the last third of the cheese.3. Cover the pan with plastic or foil, and refrigerate at least one hour, preferably overnight. About an hour and a half before you are ready to serve, heat the oven to 350 degrees Fahrenheit. Uncover the pan and bake for 45 minutes toan hour. It's done when the top is nicely brown. Serve hot or warm.


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To suddenly and uncontrollably fall into deep sleep. Typically in the form of a full night's rest or extended nap. Derivative of the word "narcoleptic," but not actually associated with it.
"Sorry I narced out last night in the middle of the movie; I really wanted to watch it with you."
Beküldő: Jon Hoffman 2006. július 5.
A Narc is someone who comes on to a popular website and lists slang words people in the "know" use, and make them available to people of authority (teachers, cops, parents, parole officers etc.) Then because these Narcs think they are clever, we all get busted.
"Those kids on that slang definition site are unknowingly NARC minions and giving away our slang!" said BC.
Beküldő: brianxymox 2010. október 29.
UNDERCOVER police officer
person ridin in a dark blue crown vic
Beküldő: juicy gold 2005. június 7.
Someone who is aware of how narcissistic they are and uses it to their advantage for personal gains
He's such a narc -- always complimenting himself on his looks and abusing it to get out of parking tickets.
Beküldő: peachiefine 2013. április 13.
A great arcade game which involved killing everything in sight. I think it might have had something to do with drugs. Also, the Pixies covered the theme song.
"My parents feared for my future because I thought running down crackheads with a corvette was fun."
Beküldő: montez 2003. június 26.
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If you're a marketer, this is probably a question you're fed up of being asked. But does social media ...On 23 September, 2014 / By Michael Collins
Vine has become hugely popular since its release in January 2013, mostly for comedic Vine's that have turned some ...On 20 August, 2014 / By Stephen Robinson
Social media is bigger than its ever been thanks to all the digital devices we have. It can be ...On 17 July, 2014 / By Stephen Robinson
So you're ready to build a social following for your businesses and designate your employees to assist with the ...On 1 July, 2014 / By Michelle Peterman
Almost everyone who uses Facebook will have 'those friends'. You know the ones. They play online games like Candy ...On 14 June, 2014 / By Michael Collins
Language is such a powerful thing, it connects people and allows us to express ourselves, but what would you ...On 12 June, 2014 / By Stephen Robinson
All of us care about our freedom, it's a basic human right, but many of us forget to think ...On 8 June, 2014 / By Stephen Robinson
So how easy do you think it is to convince a total stranger you've just met that you're actually ...On 5 June, 2014 / By Stephen Robinson
So, you've got the skills. You're heavily into the world of Social, and it's paying off, big time. You're ...On 12 May, 2014 / By Michael Collins
This month 400 million citizens will have the chance to elect their members of the European Parliament who will ...On 7 May, 2014 / By Stephen Robinson
A selfie is a self-portrait photograph, usually taken with a camera on a smartphone or a digital camera. They've ...On 1 May, 2014 / By Jenny Moore
Today at Facebook's F8 conference, CEO Mark Zuckerberg has announced that Facebook users will soon have the option to ...On 30 April, 2014 / By Stephen Robinson
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text:
Hatebreed Albums
→Put It To The Torch
→Honor Never Dies
→Own Your World
→The Language
→Before the Fight Ends You
→Dead Man Breathing
→The Divinity of Purpose
→Nothing Scars Me
→Bitter Truth
→Boundless (Time to Murder It)
→Idolized and Vilified
→Become The Fuse
→Not My Master
→Between Hell And A Heartbeat
→In Ashes They Shall Reap
→Hands Of A Dying Man
→Everyone Bleeds Now
→No Halos For The Heartless
→Through The Thorns
→Every Lasting Scar
→As Damaged As Me
→Words Became Untruth
→Merciless Tide
→Pollution Of The Soul
→Escape (New Diehard Edit)
→Bonus Tracks
→To The Threshold (Live)
→As Diehard As They Come (Live)
→Kill An Addict (2010 Version)
→Filth (2010 Version)
→Lay It All To Waste
→Preservation Of Belief
→Horrors Of Self
→Mind Over All
→To The Threshold
→Give Wings To My Triumph
→Destroy Everything
→Divine Judgment
→Immortal Enemies
→The Most Truth
→Never Let It Die
→Spitting Venom
→As Diehard As They Come
→Supremacy Of Self
→Tear It Down
→Straight To Your Face
→Facing What Consumes You
→Live For This
→Another Day, Another Vendetta
→A Lesson Lived Is A Lesson Learned
→Beholder Of Justice
→This Is Now
→Voice Of Contention
→Choose Or Be Chosen
→Confide In No One
Submit Hatebreed New Album
Reviews about Hatebreed albums
Hatebreed demo | Reviewer: Fan
------ About the album Under the Knife performed by Hatebreed
This demo was recorded before their first album and there are a few songs which are on the debut album on here and a few which aren't. It's a decent demo from the band with powerful lyrics and a statement to make in the songs. The sound quality isn't perfect but I wouldn't expect more from a demo. A decent effort and worth checking out!
FUCK YEAH | Reviewer: +Zero+
------ About the album Perseverance performed by Hatebreed
dude the best of the best in on here. if toy like heavy and a punch in your chest get this CD now bitches!!!!!!!!!!
You could review Hatebreed in Biography page
You could review Hatebreed album by clicking the album which you like
You could review Hatebreed song by visiting lyrics page


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Festive food, drink, gifts and offers you won't want to miss.Christmas Shop
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Offers you won't want to miss...Half Price Sale
When they're gone, they're gone...Special Buys
Offer - Light Brown Soft Sugar Waitrose 500g
- Mix & Match: Buy any 4 for £4. Order by 2/12/2014, offer subject to availability. Maximum 20 promotional items per customer.
Price per kg: £2.80
Product Description
Light brown soft sugar unrefined cane sugar
Product Information
Store in a cool dry place
Prepare & Use
Under certain weather conditions this sugar will harden. To restore moisture put the sugar into a basin, cover with a damp cloth and leave overnight.
Country of Origin
Country of Packing
Waitrose Limited,
Package Type
Bag - Plastic
Recycling Information
Bag - Plastic - Not Currently Recycled
Sugar (100%).
Dietary Information
Suitable for Vegetarians
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|Typical Values
|As Sold Per 100g
|Energy kJ
|Energy kcal
|of which saturates
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Customer Reviews
22 June 2014
Taste and Aroma Excellent!
Since trying this I am now converted and use all the time in fruit cakes that ask for light brown sugar in the recipe. Yes, there are and will be lumpy bits, it is an unrefined product after all, but I simply sieve it, a very simple solution.
10 November 2013
oh no!
almost ruined my cake as it had so many solid pieces that the mixer couldnot break them up! like little pebbles! How can ocado keep aproduct like that? I would be better off bying some in the corner shop...
10 December 2012
Packaging needs reviewing
Opened the packet and it split, spilling sugar all over the place - very weak and not up to the job of holding such a heavy ingredient. Sugar is good though
12 February 2012
3 of 3 found this review helpful.
I buy this sugar time after time. Tip about packaging - if you cut the top half inch off, and then fold over and reseal the packet with a tab of sellotape, the packaging works just fine. Not sure what would happen if I tried to pull it apart, and I just don't open it that way. But the sugar is lovely & just right for morning coffee, or when you want sugar with a little bit more flavour than ordinary refined.
25 September 2011
3 of 3 found this review helpful.
Packaging is shocking!
As mentioned by others, the product is fine. However, the packaging leaves much to be desired. It is too thin, rips easily and the sugar always dries out and solidifies, because the packaging does not keep moisture in.
Braised Pork with Pineapple Salad
This recipe makes enough for left overs. Serve in baguettes Vietnamese-style - along with grated carrot, cos lettuce and hoisin sauce.
3 hrs 5 mins
Spiced Christmas Biscuits
You can use these charming ginger biscuits to decorate your Christmas tree.
45 mins
Diana Henry's Tenderstem Nasi Goreng
Diana says: "This is one of my children's favourite recipes and can be adapted to suit what you already have in the house (I don't always put in prawns, for example, and sometimes I make it with leftover pork). Tenderstem broccoli is great for this kind of dish because it cooks quickly and provides great colour."
20 mins
Carrot Cake with Cream Cheese Icing
Indulge in this delicious classic cake.
55 mins
Apple Muffins
These are best served straight from the oven for breakfast, but are also good in lunchboxes or with afternoon tea.
35 mins
View all recipes containing Light Brown Soft Sugar Waitrose
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Where to find chicken parts for stock?
- m
- marcreichman Oct 1, 2009 05:23 AM
I'm planning on taking a stab at Andrea Nguyen's recipe for Pho Ga, and I want to find some chicken parts for the "3 pounds chicken backs, necks, or other bony chicken parts". Does anyone know where I may find just that stuff without having to buy a lot of individual chickens? I'm in Arlington. Also, I am probably going to check H-mart but does anyone know about the yellow rock sugar?
First, the easy part. I saw yellow rock sugar at H-Mart last week at the Grand Opening.
Second, the chicken. In the past, I have
- bought chicken frames (with a reasonable amount of meat clinging to the bones) at Chinese markets such as Kam Man and Super-88. I don't know if Hong Kong Market is doing that now that it seems to have taken over Super-88 in Malden and Allston. (The Malden Store is probably the choice starting from Arlington.) The usual cost is on the order of 75 cents to a dollar a frame.
- occasionally pounced on packages of chicken backs at the Fresh Pond Whole Foods. I am sure other WF locations do the same thing. Sometimes they have tons, sometimes nothing. The usual price is a 99 cents/pound.
- the most reliable (and convenient, if you go to H-Mart) is to hit Market Basket for chicken leg quarters. At 79 or 89 cents a pound, this is a good, cheap, route to chicken stock. Even though it is not so bony, I have been known to use the parts whole, they are so inexpensive. If you want to salve your conscience, it is easy enough to cut the meat off the bones and set it aside for a higher purpose. At that price, buying two packages (to yield 3 pounds of meaty bones plus lots of boneless meat) will not break the bank. Market Basket does not usually put too many chicken leg quarter packages out in the display case at one time, but they are there, usually hidden away at the end of the display.
If I were in your shoes, I would hit H-Mart and check to see if they have any chicken frames (doubtful, though), then head up the parking lot to Market Basket to get the leg quarters if you come up empty at H-Mart.
re: PinchOfSalt
Thanks! I'm probably going to head out that way, so it should work. If worse comes to worse and I strike out at MB, I can always hit the Roche Bros and WF on the way back that are around there.
re: marcreichman
Ask the at the WF meat counter re. chicken parts for stock. In Bedford at least, they had some necks/backs in the frozen food aisle last winter. Woburn had smoked ham hocks in a freezer away from the meat counter on the other side of a very wide aisle. You just never know where they put the soup stock bones/parts.
re: fmcoxe6188
Yes, they even package chicken parts for stock, and sell very cheaply, if I recall correctly. Made a very nice chicken stock.
Also, you could give Mayflower "Fresh Killed" Poultry a call outside of Inman in Cambridge. I keep meaning to get some parts to make some stock for the freezer.
re: bear
Mayflower keeps chicken backs and necks in the glass door freezer (along with some game) and you can help yourself. They are either 5lb or 10lb bags. They almost always have them, so you really only need to call if you wanted a larger amount, but once in a while they run out. If you buy a bag of necks and a bag of backs, you'll have enough to make a decent stockpot of stock 3 times or so. They aren't super cheap (you can certainly find whole chickens for less per-lb and legs/thighs sometimes), but are the most convenient for making stock.
re: itaunas
Great info. Thanks!
re: itaunas
I made stock last weekend and went to Mayflower. The backs were $.59 a pound and the whole legs were $.89 if you bought 5 lbs. If I had to do it again, I would have bought 10lbs of legs instead of half and half. The backs have so much more fat.
based on the other comments, this is significantly cheaper than most of the other options.
I thought the results were quite good. I used the Cook's illustrated "sweat the bones" method instead of the simmer for hours method and thought it was an improvement on the way I've done it before.
re: cpingenot
That;s great info about an inexpensive and reliable source for chicken backs! Mayflower is great... and just across the street from New Deal.
re: cpingenot
what is needed to do the Cooks iliustrated way, have not heard of that and may want to try it this weekend, Thanks
re: cpingenot
If you want to make broth with a whole chicken, McKinnon's has broilers for $.69/lb right now and MB often has them for $.69-.89 (although these days .89 is more common and sometimes 1.19). When they have them, McKinnon's has good deals on stewing fowl and Johnnie's sometimes has sales on these. I mostly buy the parts from Mayflower and prefer their stewing fowl too, but take advantage of the other options too.
re: itaunas
I thought about heading to Mayflower for a stewing fowl when I made Coq au Vin a couple of weeks ago, but didn't manage to make it there. I just used a cut-up Empire from Trader Joe's. It was really good, but the breast was a little dry. Next time I'll try an older bird from Mayflower and stew it longer.
I bought chicken carcasses at Super 88 (H-Mart) in Allston last week for stock. They're the usual several per bag for something around $1.39 or so. I prefer these to any other type of chicken products because there's less fat and the stock is lighter. I tried the Mayflower Poultry parts last winter and was disappointed with the results.
re: JoJo5
It depends a bit what you are trying to achieve. I normally use a whole chicken to make chicken broth/soups and usually use a broth for making risotto and rices. And I love working with stewing fowl. But if you use necks and backs to make a stock, they have more gelatin than just using a carcass, which is better for incorporating into sauces. And I think that for some soups where you add stock (thinking mostly potato and yuca offhand), the back/neck stocks (defatted) seem to give it a nicer sheen than otherwise and are stable when you thicken. Chicken feet also have a lot of gelatin and work well with potato/yuca. Since the original poster was specifically looking to make stock, I think that is why backs and necks were mentioned.
This is excellent info!
Probably should start another thread, but: how about the same question, but for veal stock?
re: MC Slim JB
To be honest, the best thing would to buy a 50lb box and split it up among hounds. The problem is retailers are afraid of purchasing a specialty item and it not selling. If you call around, you might be able to get bones. Some possibilities are Savenors, Fresh Pond Market, the Everett McKinnons (they sell more veal than Somerville).
Shanks and breasts are another alternative. Some Market Baskets carry both, S&S usually carries a lot of breasts. I have seen shanks at Whole Foods and I bet Savenors has them.
re: MC Slim JB
Down in my basement freezer, I have some veal bones that I found at HillTop Meat Market. It might be worth giving them a call. I see them there sometimes but not always. Then again I go there maybe once or twice a year.
re: MC Slim JB
I suspect a call to Blood Farm would produce results, but that's definitely something you should call ahead about: 978.448.6669.
This is all some really amazing information, thanks! Here is my battle plan:
Go to H-mart, have some lunch in the food court (it's part of the mission!), and grab the rock sugar, and take a look at the chicken situation. If unsatisfactory, go to Savenor's (who I called) and grab their bagged bones and go for it.
I'll let y'all know how it goes. Thanks again!
re: marcreichman
don't forget the chicken feet.
re: marcreichman
I hope you found everything you needed.
As it turned out, I decided to go to the H-Mart too. There, towards the right end of the poultry refrigerated section, were... chicken leg quarters, priced the same as Market Basket. So, there is yet another choice when it comes to sourcing chicken soup/stock/broth ingredients.
By the way, is it me, or do certain parts of H-Mart look like locusts hit it? I went by the short aisle where there were small bags (i.e. less than 20 pounds) of rice, and that part of the store looked like the Super 88 rice department did until very recently. Yikes.
Also, I noticed that the Burlington Board of Health has suspended sale of live seafood (fish and lobsters from the tanks). I wonder what the problem was and when it will be resolved.
re: PinchOfSalt
For those who never get to Burlington and live in the Brookline area, a good (albeit expensive) source is the Butcherie, a kosher market on Harvard St.. They almost always stock freshly prepared chicken carcasses. Since kosher meat is brined they do have a distinctive taste. Unfortunately, as with most kosher meat, they are expensive, almost $2 a pound. The carcass (back, neck and breast frame) usually has a fair amount of meat and not too much fat. If you live in that area, the extra cost might be worth saving a trip to less convenient locations.
I often make my soup and stock from a combination of carcasses and whole legs and entire chickens. After cooking the entire chicken in the stock pot for a relatively short time, perhaps 15 minutes to parboil, but I confess I never time it since I decide on the basis of appearance and touch, I remove the whole chickens from the pot to cut out the breast and thigh, returning the remainder of the carcass. I reserve the parts I have removed. Some parts I later broil, some parts parts I debone, saving the flesh and returning the bones to the pot.
I strain the contents make soup at the first stage of the process. I then pick through the cooked bones and remove any large chunks of cooked meat for chicken salad. The remaining aromatic vegetables, bones, and small bits I then cook for another few hours to produce stock. The resulting sludge is then strained through a tamis, a drum sieve.
I just recently went on a stock making spree. I got packages of chicken necks and chicken backs from Battambang supermarket in Lowell. They also had packages of chicken feet -- I passed on these this time. The stock is wonderful -- shimmery and shaky. I did pull a fair amount of fat off the top after letting the stock cool overnight in the frig. It was less than a dollar a pound for each: I believe I spent about 8 dollars total for the chicken parts, and got 3 gallons of stock.
I made veal stock the same weekend: Blood Farm in Groton from time to time has big bags of veal bones for about $10. I am on their list to call when they get them in. I use Anthony Bourdain's advice on stock making from his Les Halles cookbook. I froze about 2 gallons of stock and reduced the rest to about 3 quarts of something approximating demiglace.
So, I ended up with a 4 pound chicken, rock sugar, and some spices from H-mart and got 3 packages of the "chicken parts for soup" from Savenors, which totaled close to 3 pounds. All that said, my soup was mildly successful, but being my first stock I probably made a few mistakes (cloudiness, etc.). I think the real issue I ran into was that I used either too much water, or not enough bones. The package from Savenors has meat on the bones, and so I feel as if maybe I needed more bones to really make it succulent, as opposed to just mildly flavored.
Next time I will do better. Thanks for all the tips! I think I'll hit the Lowell spot next time just to stock up on backs and necks specifically.
re: marcreichman
If it isn't strong enough for you, just keep it simmering after you've strained it to reduce it down a bit. SOP.
re: marcreichman
Maybe just me, but I really prefer to brown or roast the bones and/or meat first before I use it in stocks or soups. Unless I'm adding some strong spices in the dish or combining it that may hide that flavor, I find just using bones isn't very flavorful without greatly reducing the stock as others have suggested.
re: kobuta
i just tried this method, which produced rich flavorful stock, albeit not quickly, but not a lot of work.
i had frozen a couple of pounds of rotisserie chicken bones, i put them in my turkey roasting pan, covered them with cold water (usually around 3 quarts), and brought to a boil on top of the stove, then transferred it to a very low oven (200-degrees) for 4-6 hours. then i added a large onion, a couple of carrots, a bulb of fennel and any fronds, a few peppercorns, a couple of smash garlic cloves, and returned it to the oven for another hour. let it cool, removed the solids and strained though a fine-mesh strainer.
re: wonderwoman
Lots of good ideas here - I especially like your idea, wonderwoman. I don't usually get rotisserie chickens these days (mostly because the stores near me don't carry them, and we're conserving gas these days), but if I roast up some myself, I'm going to try this.
Been sick for awhile, so I was practically living off of soup. I buy bags of chicken legs at Price Rite in Lynn for .59 a pound and boil them for homemade dog food (OK, stop laughing everyone - I have one old guy who doesn't have much of an appetite, and another who has seizures and is sensitive to additives - making their food is much cheaper, too). The dogs get the chicken (without the bones, of course, and no fat/skin - they get sick from that) and I use the stock to improve most anything - of course, if I was practical, I'd start freezing it, but I usually just make a big pot of something to eat for the week. It's like magic for food... and, yeah, if it doesn't have enough flavor, I just reduce it before I use it. Oh, and I always skim off the fat after it cools. I definitely don't need the fat myself, either - and I prefer my food to be not-greasy, anyway.
Tip I learned awhile ago - (this is esp important if you make a humoungous amt like I usually do): when the stock is done, put the pan in a sink full of cold water, and keep replenishing the cold to reduce the temp before you put it in the fridge - otherwise, the heat will warm up the refrigerator and it could spoil your food.


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Hey, Bill Simmons: Stop Trashing My Team, Jerk
Why the Sports Guy is driving me out of my mind.
Grantland's Bill Barnwell Says The Panthers Are A Better Team Than The Patriots.
Bill Barnwell from Grantland joined the guys to talk Mondays match-up between the Panthers and the Patriots. Why he thinks the Panthers will win and what they have to do in order to pull it […]


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GOLDEN GATE, Fla. - Some residents living on the Golden Gate Canal in Collier County say their canal has become so overgrown with roots and algae they can't even get their boats in the water. Now, they want the county to do something about it.
"It hasn't been out for probably eight or ten months," Alex Anderson says of his Jet Ski.
Massive overgrowth causes boats and personal watercrafts to have trouble operating without getting the layer of green growth sucked into propellers and motors.
"There's a lot of people along here that have boats, that had them in the water. But, they pulled them out of the water and have taken them other places."
Right down the road from Anderson's house is the Golden Gate Community Park where the county recently spent thousands to put in a boat ramp. However, Anderson claims it isn't used much because the canal is so clogged up. In some areas, the top surface of growth stretches from one side of the canal to the other, creating a barrier.
According to Anderson, the canal has looked like this for the last year, and it's getting progressively worse.
Now, the homeowner's concerns have turned toward hurricane season. "What's going to be the effect if we have a storm, when everything has been accumulating in here?"
Plus, Anderson is concerned this coat of green that's disturbing the water flow will eventually affect wildlife and the location it's supposed to flow to near the Everglades.
A spokesperson for the county says Southwest Florida Water Management is in charge of the waterway. They are currently looking into the situation. Stay tuned to WINK News to see what the agency does about the clogged canal.


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Do you want to make Ohio.com your homepage?X
BEREA: As Josh Gordon ran routes and caught passes in the Browns' field house last week, he reminded everyone attending practice what an elite wide receiver looks like.
BEREA: Browns inside linebacker Craig Robertson is ready to play quarterback — as in quarterback of the defense.
BEREA: After Browns tight end Jordan Cameron practiced Friday for the first time in nearly a month, he tapped on the photograph of his 5-year-old son, Tristan, hanging in his locker and explained he's at peace with his decision to continue playing football despite suffering three documented concussions in less than two years.
Before there was Sammy Watkins, there was Julio Jones.
BEREA: Browns rookie cornerback K'Waun Williams said he's not mad at the teams who passed on him in the 2014 NFL Draft.
An Akron Roundtable luncheon crowd gave Browns owner Jimmy Haslam a hearty round of applause when he was asked what it will take for the city to land the team for training camp.
By Nate Ulrich
Beacon Journal sports writer
BEREA: Josh Gordon sounded like a man more hardened than humbled.
BEREA: Jabaal Sheard could be back on the field sooner than coach Mike Pettine expected after the Browns' outside linebacker sought a second opinion for his left foot injury.
Running back Ben Tate wasn't satisfied with the role the Browns gave him, and the organization wasn't thrilled with him, either.
BEREA: The Browns suffered two significant blows to the defense and their chances of pushing themselves into the playoffs.
BEREA: Dressing quietly as members of the media watched his every move, Josh Gordon put on a Baylor sweatsuit with shorts instead of pants. He tugged on his fur-lined hunter's cap, complete with earflaps, and headed out the door.
CLEVELAND: The Browns were knocked out of first place in the AFC North because they were knocked around by All-Pro defensive end J.J. Watt and the Houston Texans on a cold Sunday afternoon at FirstEnergy Stadium.
Cleveland: Karlos Dansby pounded his fist into the ground in distress.
What went right: Four plays after Texans defensive end J.J. Watt committed his second roughing the punter penalty of the game on fourth-and-28 from the Browns' 20-yard line, quarterback Brian Hoyer and wide receiver Andrew Hawkins connected for a 32-yard touchdown, tying the score 7-7 with 8:58 left in the first half. Hawkins broke free, caught Hoyer's pass near the 21 and ran into the end zone as wide receiver Miles Austin cleared a path by blocking cornerback Johnathan Joseph in front of the goal line.
CLEVELAND: A sign draped over the railing in the west end zone of FirstEnergy Stadium read, "We're For Real."
CLEVELAND: When starting center Alex Mack was lost for the season with a broken fibula in a 31-10 victory over the Pittsburgh Steelers on Oct. 12, the Browns knew it would be a big loss.
BEREA: When Browns All-Pro left tackle Joe Thomas trained in Madison, Wis., during the NFL lockout in 2011, Houston Texans All-Pro defensive end J.J. Watt loaned Thomas a moped apparently sturdy enough to withstand the weight of mammoth men.
It may be no coincidence that Houston Texans coach Bill O'Brien called Whitney Mercilus one of the team's most improved players just seven months after the Garfield High School graduate became the backup to Jadeveon Clowney.


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On Sunday, March 16, 2014, the new officers of the Student Government Association, Residence Hall Association, Commuter Council, Student Government Senate, Duquesne Program Council, Class Councils, Interfraternity Council, Panhellenic Council, Professional Fraternity Council, and the newly founded Black Greek Council were installed at the 11 a.m. Mass in the University Chapel. Continue reading
Tag Archives: dpc
Tipoff Tailgate
On Sunday, Jan. 12, 2014, over 25 student organizations participated in the 3rd annual Tipoff Tailgate. This successful and highly spirited event, sponsored by Student Government Association, Duquesne Program Council and Athletics, was organized to encourage student attendance for the nationally televised men's basketball game against the La Salle Explorers. Continue reading
Wicked Tickets Sell Out; Mama Mia Tickets Will Be Available
Long before that girl from Kansas arrives in Munchkinland, two girls meet in the land of Oz. One – born with emerald green skin – is smart, fiery and misunderstood. The other is beautiful, ambitious and very popular. How these two grow to become the Wicked Witch of the West and Glinda the Good makes for "the most complete and completely satisfying new musical in a long time." Continue reading
Derek Hughes
Ice Skating at PPG
Be on the lookout for other DPC winter sponsored events such as a ski trip.
(include photo ice with caption the girls from left to right are: Erica Wong, Carley Risley, Emily Frame, Ashley Stough, and Mary Somma, President of the Ice Skating Club.)
Christmas Ball
The Christmas Ball, which has been a tradition at Duquesne for 33 years, was held at the Sheraton Station Square on Friday, Dec. 6. Over 400 students attended this annual holiday event, proudly sponsored by the Duquesne Program Council.
Christmas Ball
Cultural Connections
What do the August Wilson Center, Pittsburgh Ballet Theatre, Pittsburgh CLO, Pittsburgh Opera, Pittsburgh Public Theater and the Pittsburgh Symphony Orchestra have in common? Each month, the Duquesne Program Council sponsors the Cultural Connections program, and provides Duquesne students with the chance to see great performances at a discounted price.
Tickets to Jersey Boys and Matthew Morrison & the PSO sold out quickly, so be sure to read your e-mails and visit Campus Link for more information about what's happening this month!
BluffStock Fall Concert
On Saturday, September 15, the Duquesne Program Council (DPC) sponsored the 11th annual BluffStock Fall Concert in the Union Ballroom. The event featured a live performance by local artist Punchline and national-touring headliner Less Than Jake, for a crowd of energetic fans. Past DPC concerts have included such acts as: Something Corporate, Howie Day, Stephen Kellogg and the Sixers, HelloGoodbye, and Gym Class Heroes.
New Student Organization Officers Installed
During Mass on Sunday, March 11, the annual Officer Installation Ceremony was held. The new officers of the Student Government Association, SGA Senate, Duquesne Program Council, Commuter Council, Resident Hall Association, Class Councils and Interfraternity and Panhellenic Councils were installed. A celebratory brunch followed, where former student leader and Duquesne alumnus, Susannah Hoang, Senior Compliance Lead for ALCOA, offered an inspirational message to our new student leaders. Continue reading


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Linguistics Degree at Oakland University (Oakland)
Request Information
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Contact Information
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- FAFSA School Code: 002307
- Phone: (248) 370-2100
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Request more information about the linguistics program by clicking on the links below:
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Linguistics Degree
The linguistics degree program at Oakland University offers students instruction on language and language groups, including how languages are developed and the relationship languages help foster, from a humanistic and scientific perspective. Students who graduate from the linguistics degree program may pursue careers in speech therapy, teaching, foreign language translation, and more. Courses include instruction in behavioral linguistics, language acquisition, grammatical theory and theoretical linguistics, phonetics, phonemics, dialectology, semantics, functional grammar and linguistics, morphology and syntax, and lexicography. Get more details below including other Michigan colleges that offer linguistics degrees.
Learn more by requesting information now!
Students Enrolled in the Linguistics Program
Get more details below regarding enrollment, academics, and school demographics. Oakland University has offered the following degree levels for students:
- Bachelor's Degree
- Master's Degree
Students by Academic Level (2010-2011)
|Bachelor's Degree
|Master's Degree
Students by Gender (2010-2011)
Students by Race (2010-2011)
Career Options for GraduatesUpon completion of the Linguistics program at Oakland, most students have pursued careers in the following fields:
Foreign Language and Literature Teachers, Postsecondary
- Description:
Teach languages and literature courses in languages other than English. Includes teachers of American Sign Language (ASL). Includes both teachers primarily engaged in teaching and those who do a combination of teaching and research.
Interpreters and Translators
- Description:
Interpret oral or sign language, or translate written text from one language into another.
- Career Outlook & Projects ():
According to the BLS, interpreters and translators employment is expected to grow at a rate of 42.2% from 2010 to 2020
- Salary & Wages
- Detroit-Livonia-Dearborn, MI Metropolitan Division
- Total Employment: 90
- Average Hourly Rate: $15.52
- Average Annual Salary: $32,290
- Warren-Troy-Farmington Hills, MI Metropolitan Division
- Total Employment: 160
- Average Hourly Rate: $23.82
- Average Annual Salary: $49,540
- Detroit-Livonia-Dearborn, MI Metropolitan Division
Source: Job descriptions, estimated salary and wages, and projected job growth are taken from the Bureau of Labor Statistics (BLS).
Other schools offering Linguistics Programs in Michigan
Linguistics programs are available at the colleges and universities listed below.
C = Certificate or Award | A = Associate Degree | B = Bachelor's Degree | M = Master's Degree | D = Doctor Degree (Ph.D.,M.D.,...)
|Wayne State University
Detroit, MI
Programs Offered
|University of Michigan - Ann Arbor
Ann Arbor, MI
46 students completed this program
Programs Offered
|Eastern Michigan University
Ypsilanti, MI
11 students completed this program
Programs Offered
|Michigan State University
East Lansing, MI
25 students completed this program
Programs Offered


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Jan. 24 (Bloomberg) -- Norfolk Southern Corp., the second- biggest railroad in the eastern U.S., posted a 19 percent gain in fourth-quarter profits after carloads increased.
Net income of $480 million, or $1.42 a share, compared with $402 million, or $1.09, a year earlier, the Norfolk, Virginia- based company said today in a statement. That included an $11 million benefit from state tax law changes. The average net income estimate from 14 analysts in a Bloomberg survey was $1.39.
Intermodal revenue advanced 18 percent from the same period last year as volumes climbed 11 percent. Norfolk Southern is benefitting as container shipments, which can move by truck, train and ship, move to railroads from the highway.
Class 1 railroads, the biggest by revenue in North America, are boosting rates as service improvements take hold and capacity tightens, according to Bloomberg Industries. Revenue at Norfolk Southern rose 17 percent to $2.8 billion, trailing analysts' average estimate of $2.83 billion.
--Editors: James Langford, Jeffrey Tannenbaum
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November 27, 2014
NEW YORK (AP) - "Avatar" actor Sam Worthington is on track to get his New York assault case dismissed after being accused of punching a photographer, who also was arrested.
The Australian actor was due in court Thursday. But electronic court records show the misdemeanor case was resolved April 8 with an agreement that it will be dismissed if Worthington stays out of trouble for six months. The Daily News first reported on the development.
Worthington's lawyer, Stacey Richman, confirmed Tuesday the case was set for dismissal. Manhattan prosecutors declined to comment. The arrangement is common for first-time misdemeanor arrests.
Worthington says he was protecting his girlfriend after photographer Sheng Li tried to trip her Feb. 23; Li says Worthington attacked him.
Prosecutors offered the same deal to Li but he turned it down.
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Friday 21 November 2014
Leicestershire CCC is delighted to announce that Richard Rae won the Christopher Martin-Jenkins County Broadcaster of the Year award at the ECB Business of Cricket Conference and Awards event last night.
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Squad Number - 81
Player Sponsor - Mr Claude Smith
Born - Dublin, Ireland, November 8, 1981
Joined - Leicestershire 2012
Role - Left Handed Batsman, Wicket-Keeper
Teams Represented – Ireland, Kent, Northamptonshire, Leicestershire
Honours - Ireland international
Highlight of Career - Playing in five World Cups (two 50-over, three t20) for Ireland. Winning two man of the match awards in internationals against Pakistan and Bangladesh
Relaxations - Used to sing in a band!
Vastly experienced Ireland international Niall O'Brien was a consistent performer for Leicestershire in his first full season. The wicket-keeper/batsman scored almost 1,200 runs in all competitions.
O'Brien was Leicestershire's second leading run scorer in the Championship with 695 at 30.21, and he also made a century on his List A debut for the Club against Gloucestershire. He went on to post 380 runs in that competition at 30.80, and also gathered 123 runs in t20 cricket.
He was also a very safe pair of his hands behind the stumps, taking plenty of catches off the seamers while also demonstrating quick hands when standing up to the stumps. O'Brien also possesses great speed of thought, as demonstrated with the stumping of Australia international George Bailey when standing back to Ollie Freckingham in the first game of the season at Hampshire.
By the end of the 2013 season, O'Brien had scored 6,138 first-class runs at an average of 35.47 with a career-best score of 182. The keeper had also claimed 359 first-class dismissals and scored 3,739 List A runs at 28.79. A total of 1,469 of those runs have come for Ireland in ODIs.
O'Brien had racked up 1,749 runs in 108 t20 games, with 21 of those matches coming in t20 internationals. O'Brien has played in five World Cups in both forms of the one-day game and is currently trying to help them qualify for another – the t20 tournament in Bangladesh next year.
Niall O'Brien's career record at Leicestershire:
Niall O'Brien 2013 (97.11 kB)


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Watch live every Tuesday at 2PM EST, 7PM UK, 20:00 CET at live.studiotech.tv
Please make sure you watch the announcement Vance and Mark make at the end of the show! Vance and Mark talk about the many ways you can get your video (out of your camera/switcher) to your Content Distribution Network (eg Livestream, YouTube Live, Bitgravity, 247platform) for live internet streaming.
Mark and Vance answer some of the many questions submitted buy viewers over the last few weeks.
Vance and Mark are joined by Colin Sandy to talk about the launch of the NewTek TriCaster mini. For more info on the TriCaster Mini visit the NewTek website
Mark is joined in the studio by Chris Waddington from NewTek to launch the new TriCaster Mini – a 4 HDMI input very portable TriCaster with pro features. Chris demonstrates how to setup a two camera studio with backdrop (green screen) and lights in under 5 minutes! He then demonstrates the power of the new…
We use the Blackmagic Studio Camera to shoot this weeks show, demo how to use the TriCaster M/Es to setup virtual sets and demo the Teradek Bond II, BondMonitor iPad app and Sputnik software.
Vance is joined by Colin Sandy.
With the help of the StudioTech Community we review IBC 2014 and the announcements that caught our attention.
A quick discussion about IBC, Steven Pressland joins us to demonstrate connecting HDMI/SDI video to the latest version of Skype on Mac OS, and we demon the Blackmagic Studio Camera connected to the ATEM software with remote control of the camera!
Vance and Mark answer questions from the StudioTech community.
After the news update and input from the StudioTech community we are joined by Ali from Characterworks who demonstrates this impressive, highly configurable, character generator and motion graphics product. Characterworks can be used with NewTek TriCasters via an iVga input or with other switching systems via a suitable Blackmagic SDI card. Check out Characterworks at…
Vance tells a (long!) story about the music concert he hosted at the weekend, Richard Payne demos the Panasonic GH4 (with special focus on using in the studio) and we show a short clip of the Blackmagic Studio Camera in use in the studio.
We are joined by sound guru Rob Ashard to answer questions on audio levels and more. We then take a first look at the Blackmagic Design Studio camera.
We take a look behind the scenes in the StudioTech North Carolina studio! Shot with the Sony PXW-Z100 in 4K!
It's the first show of the month so that means Q&A! But this week we have some interesting news items and lots of input from the StudioTech Community!
Peter reports on his attendance at the European launch of the new PXW-X70 4K ready compact XDCAM professional camcorder. Mark demos the StudioTech iOS app, and Vance and Mark start looking at connectivity options for live streaming, including a first look at the Teradek Bond II.


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Which is best sattelite TV connection, TATA SKY or Dish TV and why?
Asked by sanjeev gandhi, 10 Jul '07 11:10 am
Earn 10 points for answering
Answers (6)
tata because it has better Pic qualityAnswered by Rahul Pathak, 10 Jul '07 11:11 am
its very useful the channels are divided into group categories like news sports and then so on.you can watch the next programme on particular channel in your tv screen .Answered by venkatesh kumar, 28 Jan '08 10:32 am
you have games quiz in your tata sky dish connection
you have games quiz in your tata sky dish connection
Dish Tv is best because it offers free channel after free six months whereas Tata TV switches off all the channels after its initial free months.Answered by Neena, 10 Jul '07 02:07 pm
DD Direct plus. Bcoz now it will available frm indian settelite..Answered by Arun, 10 Jul '07 11:11 am
tata skyAnswered by abhijeet singh, 11 Jul '07 02:58 pm
tata sky.serviceAnswered by PRABIR DATTA, 10 Jul '07 11:17 am