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Easy Pumpkin Pie, Please?
My husband has to work on Thanksgiving and I'd really like to suprise him with a homemade pumpkin pie when he finally gets home. I'm not a big fan of pumpkin pie and would appreciate a really good (and easy recipe). I'm going to be honest...I'll be buying the pie crust because I really fear screwing it up.
So, if you would please share your favorite, no fail recipe I'd really appreciate it. Thank you.
Here is my favourite, easiest recipe for pumpkin pie. I'll be honest, I don't like most pumpkin pies because I don't like heavy spicing or molasses. This one is very lightly spiced and made with honey which gives it a really luscious flavour. Not too eggy, either. You throw the whole business into the blender and then pour into the unbaked prepared shell. I use home-made pumpkin puree, but canned is fine. Oh and if you possibly can find a larger deep dish or 10-inch shell, it'll work best. There may be a bit too much filling for a regular 9-inch shell.
2 eggs
1-3/4 cups pumpkin puree (canned is fine)
3/4 cup honey
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup canned evaporated milk
1/2 cup regular milk
1 unbaked 9 or 10-inch (23 or 25 cm) pastry shell
Preheat the oven to 425o F
Place all the ingredients into the container of a blender and blend until smooth. (If you are using a 9-inch/23 cm pie shell, you may have a bit more filling than you need - use the extra to fill a few tart shells or bake in a custard cup as a bonus dessert.)
Bake the pie for 15 minutes at 425o F then lower the heat to 350o F and continue baking for another 45 minutes, or until a knife slipped into the center of the pie comes out clean.
Cool to room temperature before serving with plenty of whipped cream.
re: Nyleve
How about really surprising him with a home made crust?
Here's a "no miss" pie crust recipe that my wife uses (don't tell her I disclosed it or I'm in BIG trouble)
3 cups AP flour
1 tsp salt
1 ¼ cup vegetable shortening (Crisco)
1 egg, well beaten
5 Tbsp water
1 Tbsp Vinegar
Place flour in large bowl (dip/level/pour - but don't pack it down in the measuring cup; just dip and level off with the back of a knife)
Add salt, whisk briefly
Add shortening and, using a pastry cutter, cut the shortening into the flour until the mix resembles pea sized (or a bit smaller) pieces.
In a small bowl, combine the salt, water and vinegar.
Add to the flour mixture and combine, using your hands, to form a soft dough.
Try not to handle the dough too much. Just enough to bring everything together.
Form the dough into a ball, cut the ball into fourths, wrap each piece in waxed paper and refrigerate for 30 minutes to one hour.
Remove from fridge, roll out one of the balls of dough on a lightly floured board and transfer to pie baking dish.
Flute the edges, pour in your prepared pumpkin custard and bake according to recipe instructions.
Makes 2 double crust pies
For baked shells, bake at 475 degrees for 8 – 10 minutes (remember to weight the bottom
Depending on whose oven I'm using, I sometimes put a strip of aluminum foil over the outer edge of the crust while baking a pumpkin pie and leave it there for 3/4 of the cooking time before removing it to brown. Some ovens are inaccurate and I don't want to over-brown the crust.
You CAN do this ....
re: janniecooks
I agree. We always had this pie in my house and everyone loves it!
re: DaisyM
I like to serve pumpkin pie the same day. Let it cool, though, before serving. I bake the pies in the morning, before putting the turkey in the oven. There's nothing wrong with a pumpkin pie the next day, of course, but fresh it's fantastic. But whatever you do, serve it with home-made whipped cream - not spray can stuff.
re: DaisyM
This is purely a personal taste thing. I prefer my pumpkin pie the day after and thoroughly chilled. I make my pies the night before thanksgiving for this reason. But everyone's different and there's no "rule" about. :)
re: DaisyM
We *definitely* enjoy pumpkin pie better when it's had a chance to sit and "find itself"-- the flavor of the spices comes through much better (just like quickbreads, etc.) I'm also a fan of the Libby pumpkin pie recipe, but our recent go-to recipe is the "Spiced Pumpkin Pie" recipe on epicurious.com-- rich and nicely spiced.
If you aren't making homemade crust, don't waste your time - just buy one at a good bakery.
Traditional homemade crust is not all that hard and for pumpkin pie, easier than trying to nicely crimp edges for a double-crust pie. You can patch tears. If you don't have a food processor, freeze the butter and/or stick Crisco and grate on large holes of a box grater. You won't have to work much to incorparate the butter that way.
Alternatively, here is a technique for no-roll, No Fear Pie Crust, for one 9" crust:
1-1/4 c AP flour
2 tbsp sugar
1/4 tsp salt
8 tbsp pats of cool unsalted butter (1 stick)
2 oz. cream cheese, cool, cubed
Mix dry ingredients. Lightly coat pyrex pan with baking spray. With elecrtic mixer, beat butter and cream cheese well, for 2 min. Add flour, beat on med-low 20 seconds. Scrape. Beat on med-high 30 seconds, scrape again. You want large, well-blended clumps. Reserve 3 tbsp dough. Turn the rest onto a floured surface in a ball, flatten to 6" diamester. Put it into the pan, and with the floured heed of your palm, press dough evenly into the pan and up the sides, holding it up to the light to make sure it is of even thickness. Place the remaining dough on the flour, and with your palms roll and stretch it into a 12" long rope. Cut it in thirds crosswise, and coll each into a thinner, 8" long rope. Press these into the dough around the edge of the pan and flute with fingertips or a fork. Prick the bottom and sides, refrigerate 1 hour before filling and baking.
here is an option, i think I made it once before as an experiment, but I am not a pumpkin pie person, so I'm not a good judge...but it is easy and that's what you asked for:)
Don't overlook the Muirhead pumkin pecan butter sold at Williams-Sonoma. It is a little pricey, but all you do is add a few beaten eggs and heavy cream or evaporated milk, and the result is outstanding. I think it's one of the best pumpkin pies I've ever tasted.
When I first tasted this at a W/S demo, they used a Keebler prebaked shortbread pie shell, which tasted great. (If you decide to use this type of pie shell, it is pretty shallow, so you will only need 2/3 of the filling recipe).
What is it you don't like about pumpkin pie? I'm just wondering if there is something that can be done to make you happy with the pie as well.
Usually at Thanksgiving dinner I have a few people who are not Americans. Over the years the one thing that has been consistant is non-American's hate pumpkin pie. I haven't tried this one yet, since I usually buy a pumpkin pie for me and another dessert for thos who might not be thrilled with pumpkin pie. However, this Wolfgang Puck recipe looks interesting. Puck says " I'll be the first to admit that I didn't like it when I first came to the United States. It struck me as too sweet, and the smooth, spiced filling seemed slightly monotonous".
I think that is it for my non American guests too. Pumpkin pie is too bland. Anyway, here's the Puck recipe
And even Puck gives permission to use a frozen pie crust. You might ask on your local board where to buy the best prepared pie crust in your area. Often bakeries will sell pie crust and they are better than some of the stuff with the chemical list of ingrediants in the supermarket. There are also some good brands in supermarkets as well. I just asked this question on the SF board and I'd link to it but most of iit is very local about bakeries and restaurants selling the crust
re: rworange
Once many, many years ago my father invited some of his foreign students to our house for Thanksgiving dinner. I think they were from England, but I'm not positive. Anyway, they enjoyed the meal, but refused to eat the pumpkin pie. To them, pie could only be made from "fruit", and pumpkin was not a proper fruit....(The irony being of course that I think pumpkin IS a fruit, at least botanically....is it not?)
It does appear to be a uniquely American dish. I solve the pumpkin vs. apple argument that comes up every Thanksgiving by making both. There are staunch supporters of both in our family. BTW, I'm one of those who prefers pumpkin pie the next day, especially for breakfast.....
re: rworange
For me, it's not the blandness but the cloves and molasses. Too - I don't know - just too. But I admit I hate cloves, period. They belong nowhere except, possibly, stuck into an orange and hung in a closet. And even there...
We make this recipe every Thanksgiving:
No-Bake Pumpkin Cheesecake
re: Antilope
I'm just not a fan of pumpkin pie....but my husband LOVES it and I'd like to make one for him....especially since he has to work on Thanksgiving. So, I'm going to try one of your recipes and make it Saturday for our first date anniversary since he has to work Saturday, too. He's a great husband and a great physician....just wish I got to see him more!
I always follow the recipe on the Libby's pumpkin can. It is simple and classic, and everyone is really disappointed when I make anything else. Thanksgiving means pies, and I also always do the Joy of Cooking pecan pie, and an apple pie. If there is a crowd, I will make a 4th, and this is where I experiment!
re: roxlet
Pie is still in the oven and was already told that I'm the "best wife in the world". Hey, that's pretty great and he hasn't even tasted it. I used the Libby's recipe, but will "test" another one of your suggestions before Thanksgiving. Thank you for the recipes AND encouragement!
re: DaisyM
The verdict: "The best pumpkin pie I've ever had". Thanks everyone!
re: DaisyM
Good going! Congratulations on this momentous occasion.
re: DaisyM
Glad it worked, DaisyM. Sometimes the old standards are truly the best and everything else is tantamount to gilding the lily!
re: DaisyM
So glad you succeeded; sometimes it's just not worth messing with tradition!
This pie doesn't require a pastry crust and is typically made with a purchased graham crust.
walnut pumpkin pie
1 Prue-made graham pie crust.
1 15oz canned pumpkin (unseasoned)
1 14 oz. can sweetened and condensed milk
1 large egg
1 1/4 cinnamon
1/2 teaspoon each ground ginger, nutmeg, and salt
1/4 cup packed brown sugar
2 tablespoons flour
2 tablespoons butter
3/4 cup chopped walnuts
preheat oven to 425°
In a mixing bowl combine pumpkin, sweetened and condensed milk, egg, 3/4 tsp of the cinnamon, and all of the ginger nutmeg and salt. Mix well and pour into the pie crust. bake for 15 minutes.
reduce oven temp to 325°
In a small bowl combine sugar, flour, remaining cinnamon,cut in butter until crumbly. Add walnuts and mix. Sprinkle this mixture over the pie and bake for an additional 40 minutes, or until a knife inserted into the pie comes out clean. Cool for 3-4 hours or overnite before serving with whipped cream.
Refrigerate the leftovers.
Hi Daisy,
I recently posted a terrific pumpkin pie recipe. Like you, I'm not a fan, but this recipe made me rethink that. It might be because it calls for coconut milk instead of evaporated milk. Due to popular demand, I made it 4 times in the past 10 days (2x with fresh pumpkin and 2x with canned). I also lightly pre-bake the pie crust to keep it from getting soggy.
Here's the recipe:
1 fresh sugar pie pumpkin, steamed or roasted, pureed and drained to yield ~ 2 cups pumpkin OR 1 can pumpkin puree
2 eggs
1.5 cups coconut milk (I used Thai Kitchen organic)
1/4 cup granulated sugar
1/4 packed brown sugar
1 t vanilla
1/2 heaping t cinnamon
1/2 t fresh nutmeg
1/2 t salt
1/4 t allspice
14 t cardamom
1 t cornstarch
Mix the pumpkin and the eggs, then add the other ingredients and mix well. Pour filling into pie crust and bake for 15 minutes at 425F, then ~ 50 minutes more at 350F, until the insides are no longer super-shaky. Cool for a couple hours before eating.
A link to my original post:
re: TerriL
These recipes sound so good. I will try another and report back. I recently picked up Vietnamese Cassisa Cinnamon from Penseys for the first time. I wonder if this had anything to do with "the best pumpkin pie" verdict. That cinnamon is so much better then what I've gotten in grocery stores.

subset: commoncrawl


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Louisana Cooking
- b
- Bonstempsrouler Apr 3, 2009 01:08 PM
I'm a transplant from South Louisana living in Glen Burnie in north Anne Arundel Parish in the State of Maryland.
I'm adicted to the food, and must import the required special ingredients. The freight costs are often greater than the food cost, and the effort required to keep my cupboard stocked requires an enormous amount of time. I'd like to buy more locally.
Next to nothing has been found my area. Hot sauce was found, but not much else. No coffee or cayenne or even red beans. I assume areas closer to Washington D.C. , South Maryland or Northern Virginia might have some or all of the foods because I assume others from NO or South Louisana live in the area.
Any suggestions will be greatly appreciated.
I know what it means to miss New Orleans. And sadly, you can't "make groceries" in the DC Metro area.
The stuff just isn't here.
I've been dragging it back, having relatives ship it, or mail ordering it for more than 30 years.
You have to have Camellia Red Beans.That's all there is to it. http://www.cajungrocer.com/camellia-r...
The same company has many other products which saves a lot of time. They don't have all of my favorite brands, but they'll do good enough between trips. File powder, Steen's, big jars of Zatarain's Creole Mustard, decent olive salad (until you learn to make your own!), Zapp's, andouille, boudin and even live crawfish (if you absolutely have to.
)If you're willing to take the time, most companies in LA will ship direct. I've been getting my coffee - with chicory, natch! - sent to me wherever I've lived, including overseas, for 30+ years.
The prices are decent enough when you buy by the case direct that the shipping really isn't that bad. Stock your freezer or pantry.
We always came back from LA with extra bags/boxes full of food and usually with an ice chest of things to go in our freezer until the next trip. With FedEx, we've even had fresh stuff shipped.
Where there's a will and some homesickness, there's a way.
The food in South Louisiana is unique. You won't find it most of it around here unless you're willing to settle.
re: MakingSense
It's so nice to read about making groceries. Makes me miss Schwegmann's so much! If you get into DC, I find that Acadiana is as close to home cooking as I've found anywhere. It's not spot on, but very good when you have a craving for gumbo or a po boy.
re: MakingSense
MakingSense. I thank you kindly for the advice. I just learned "Reply." More than twenty others replied, and you appear to be right about the market up here.
I'm use to walking into a store and deciding what to make. I make almost everything and buy little prepared. Importing requires expending a great effort. For instance, Riely acquired American Coffee late last year, and in all these years, they still haven't learned how to run a web store and tend to be overpriced. They sell crawfish at $5 when one can get them in the city for 50 cents a pound or less. And my last two orders for City Roast when Riely owned American took almost two weeks to ship.
I'm not yet ready to give up.
Thanks again, and take care,
Bon Temps Rouler
re: Bonstempsrouler
I've been ordering from American Coffee since before they invented the internet (which is only 20 years old this year!) so I still call them directly - 504-581-7234.
You pay for 10 cans, get 2 free, which pay for the shipping. The last order worked out to about $7/lb.
It always gets here within a week, usually quicker.
Gee, crawfish haven't been 50 cents/lb in NOLA for years!!! They're more expensive when you have to order them but that's life. We usually stock up on the tails when we visit Louisiana and throw them in the freezer. The alternative is to get a big order to save on shipping costs.
We haven't bothered with live crawfish in decades. Too many died in transit.
If we're lucky enough to time out trips during crawfish season, we just eat ourselves silly while we're there.
At least we can get crabs and oysters from the Chesapeake so things are OK, even if they are smaller and a lot more expensive. You simply have to learn to boil crabs yourself because you can't buy good boiled crabs up here unfortunately.
re: MakingSense
Five facts are critical to understanding South Louisiana food and pricing. First is the land is acidic which produces sweeter foods. Second the humidity causes local product to have short shelf life, which is the reason the product can't be shipped very far, and must be sold quickly. Third, food is a commodity, and its pricing is a matter of economics. Fourth except in NO where food pricing is an art form. Fifth, Food and its costs of production have been exacerbated during the past 18 months due to misallocation of resources. This has given merchants an excuse to raise prices.
Creole coffee has two main ingredients, coffee beans and chicory. Chicory is usually less costly than coffee beans. This achieves a lower cost price for Creole coffee compared to brands without chicory. But list prices for Creole coffee are often at the higher end of coffee prices. That's not economics.
Crawfish are either farm raised or wild. The two have different costs of production. Mudbugs don't freeze well. They loose their sweetness and tend to become mushy. Farm raised can be put back into the bucket but wild caught must be sold quickly which depending upon quantity and location tends to push down prices.
So shoppers, know how to look for prices when making groceries. It ain't easy. Some merchants are oblivious to competition. Reily is known as Hang 'm High Reily. Don't be like the crowds in the Vieux Carré, tourists just walking around looking at each other and not understanding what's really going on.
Bon Temps Rouler
you can grow bay plants around here - I found seedlings at my local hardware/garden store. Cafe du Monde chicory coffee isn't too hard to find often at both Asian and mainstream grocers.
forget finding muffaletta unless as MS points out, make the olive salad yourself (and compromise on the bread) but the cold cuts are to be found.
sadly for the Chesapeake area, most of the oysters are up from the Gulf (unless Chincoteague, which are pretty good).
I'd be surprised if you can't find many of the needed perishables at Baltimore's Lexington Market (that's just what, 10 or so miles from Glen Burnie?)
re: hill food
I order my French Market Coffee with Chicory from American Coffee in New Orleans by the case. http://www.frenchmarketcoffee.com/ind...
Unfortunately, what you buy in stores around the country isn't the same as what they sell in NOLA.
Years ago when I had problems making decent coffee with what I bought off the shelves in California, I called the company and they told me they didn't "ship the good stuff North of Baton Rouge because the Yankees didn't like the dark roasts" like we drink in New Orleans, and they offered to ship it to me. You can actually see the difference in the grounds.
We fake a pretty decent muffaletta using ciabatta. I like the rectangular ones from the bakery at Eastern Market - just forget about the sacrilege of the shape. Canales has the requisite cold cuts. There probably are plenty of places in Baltimore, especially in Lex Market. We've been tweaking the recipe from Tom Fitzmorris' "New Orleans Food" cookbook and have finally gotten the olive salad down. That's now a fridge staple. Had big Wop Salads this week. A real taste of Old New Orleans Italian restaurants.
BTW That's a great cookbook for duplicating the tastes of home. http://www.amazon.com/Tom-Fitzmorriss...
Also Richard and Rima Collins' "The New Orleans Cookbook," first published in 1975, which has recently been republished in paperback. http://www.amazon.com/New-Orleans-Coo...
Both cookbooks are very handy for duplicating what you miss so much.
The biggest problem with the oysters here is that they're all "washed" which pumps them full of water, and the liquor is mostly water which makes them pretty weak for cooking. The Chincoteagues are the closest you can get to the Gulf oysters. We sometimes get a bushel during cool weather and keep them out in the garage under wet burlap.
Or you can have them shipped. Joe Patti's in Pensacola has an excellent shipping service. Yeah, not in LA, but they have Gulf oysters and the cost is so much less than the price in this area that you generally come out ahead even with the shipping. Today's price on oysters is $40.49/gal. Oysters freeze well so, especially if you want them for cooking. http://www.joepattis.com/
re: MakingSense
you couldn't find decent dark roast (but yes, not chicory) in CA? I know it's a big state, but in the SF area there were/are all sorts of small roasters.
I can understand their reluctance to distribute the good stuff North. I grew up in STL and one might think the river history connection would have more impact, but sadly no. it is only within the last 10 years one can easily find a decent cup outside of NOLA, SF, LA, or the odd espresso joint (and no not who some might think - although they did kind of jump start things)
re: hill food
We lived in CA in the early 70s. Near Palm Springs. Even then, the chicory was a MUST. I'd been drinking dark roast w/chicory since I was 4 years old, for goodness sake. That was coffee!
Later, we lived outside of STL. General American decent coffee but not the dark roast with chicory.
When you grew up in Louisiana, you got spoiled. You didn't need all of that prissy "small roaster" stuff.
Even Gas-and-Go places always had good coffee. It was just a given for generations. Community, French Market, CDM, etc. right in the local stores.
It was very rare to find a bad cup and it's only been recently that you find crappy stuff.
re: MakingSense
wow, we spent about a year in Lancaster up near Edwards AFB in '73-'74 and except for the landscape it coulda been anywhere. (well that and the amazing vegetable market and the SLA sightings...)
one does get spoiled on some things, in SF it was bread and coffee.
OP: my comment on growing your own Bay, it should really be done in a pot in this climate zone, so it can be brought indoors over Winter.
re: hill food
California did spoil us for fresh vegetables. The early 70s was before they started shipping a variety of produce to stores across the country. CA was like a wonderland to us. Had never seen some of the types of lettuce before and so many choices in produce departments in regular grocery stores.
After that we lived in North Louisiana and then Missouri and really missed that produce. Even when we moved to Washington in the mid-70s, the selection wasn't anything like CA. It took years for stores to begin to catch up but they probably never will equal CA because of climate differences. Stuff still has to be shipped and it's not economical to market the varieties that are available on the West Coast.
If you come up to Bethesda, try Louisiana Kitchen on Cordell Avenue. It hits the spot for me.
Louisiana Kitchen & Bayou Bar
4907 Cordell Ave, Bethesda, MD
Cafe du Monde coffee can be found in Asian supermarkets in NoVa..I found Tony Cs at the Eastern Market on Cap Hill. Got a great king cake at Heidelburg bakery in Arlington..Zapps at Wegmans and World Market..,,have yet to find a po boy to my liking...I love Acadiana but it's pricey for me. So...I make ,my own red beans and rice..and such..from an old junior league of New Orleans cookbook.
re: rHairing
Junior League cookbooks can be hit or miss, but there are some amazing gems to be found within them.
re: hill food
Totally agree but there are several recipes that are hit. ...others, you couldn't pay me enough...
re: rHairing
yeah, anything calling for maraschinos and mayo in a salad...
one realizes why these are self-published when the editorial standards are analyzed.
re: rHairing
and from today's Post - Bayou Bakery is slated to replace Murky Coffee in Arlington (but far afield for the OP)
re: hill food
Yeah, but great for the rest of us! He's planning to have fried pies, pralines, and snoballs!
re: hill food
i'd hope that the bayou bakery would have andouille with remoulade on crusty french baguettes. please. please. please!
re: hill food
The informed are probably aware this is not going to happen. Real shame, I was checking the damgoodsweet site every so often to get a taste of home and this is a real disappointment.
A bit of lagniappe:
Either the Louisiana Society or the LSU Alumni association will have a crawfish boil in May. The other has one in the fall. I'm not active in either so I can't tell you what they are up to and their sites are all out of date, fire some emails and get in touch. The boils are decent (catered from traveling purveyors from N. Louisiana) and used to cost $30.
Acadiana will have a boil and jazz on April 25, a bit pricey, never been, but should be very good. Top cajun food in the area.
The Bayou Bakery tip is great, its been years since I've had a beignet....
re: justaddwater
just received this from a neighbor:
May 2nd
2pm and until 10 pm $5.00
Jazz Festival with Crawfish Boil, French Market, Beer & Wine Garden, and Kid & Family Activities too
At the Harris Pavilion
9201 Center St Manassas VA
Lots of great music acts including: Whop Frazier (DC blues legend)
and Dixie Power Trio
Proceeds from the festival go to benefit CASA.
CASA is a non-profit organization serving abused, neglected and abandoned children through specially trained community volunteers.
www.casaofgpw. org/
go to www.okrasjazzfest.com for more info
It is the crawfish I miss the most. I picked up a decent trap (like a little lobster trap) and have found most of the freshwater streams and lakes around here are filled with them. I'd love to find a good boil somewhere in this region.
re: wombat
Many Asian grocery stores carry Cafe du Monde chicory coffee (they use it in the Thai/Viet iced coffee), at about half the price of Whole Foods. I think I've also seen it at Giant stores.
re: ktmoomau
Jason's Deli has a pretty good muffelatta. They toast the bread, which is different (not baked like Napoleon House) and also have Barq's on tap!
re: Truck403
Where is the Jason's Deli you reference, Truck? A google search came up with a few and I'm not sure they're related.
Edit: Never mind, I see they're a large chain. You've rec'd some good things Truck - I'm going to have to trust you and see if a worthy muffaletta actually exists around here.
re: mobtown999
You've got it all wrong Mo. Problem is, around here, no one knows how to boil shellfish. Always overcooked. I didn't know how poorly shellfish could be cooked until I came up here :].
re: justaddwater
no sir, you are the one who has it wrong. shellfish shoud be steamed, not boiled. not everything should be cooked like a gumbo crab.
re: mobtown999
Boiling versus steaming is a regional preference.
There seems to be difference of opinion among many New Englanders which is proper for their native lobsters, and folks on the West Coast boil their Dungeness crabs.
The preference in the Chesapeake Bay region is for steamed crabs and they do the same with non-local seafood, but further South, we boil our local wild-caught crawfish, shrimp and crabs.
Why do people insist that there is only ONE proper way to prepare seafood?
If it's done right, it's all good.
(Except that steamed crawfish are tough and tasteless.)


text:
- It's a short week this week, getting as much done as I can before Thanksgiving. If we can work out the paperwork today, I'll be spending tomorrow working with a new client to explore their very immediate design and business challenges and seeing what we can get done before the year wraps up.
- Last week I spoke at the HOW Interactive Design about interviewing users. I've heard great things about how helpful the talk was and the slides are online here.
- Over the weekend, I delivered a new talk as a keynote at Interaction South American. It's called Designing the Problem, and the slides, audio and sketchnotes are here.
- Coming up this week is the 13th anniversary of All This ChittahChattah. That's a lot of blogging!
- Ten years gone: From November 2004 – Grotesque consumerism, Nissan Lets You Tell Better Stories, Kreskin Offers Services to N.J. Governor.
- What we're consuming: Dungeness crab, Olive Kitteredge, Fog City, exuberant Goldens.
Although we couldn't make it down to Buenos Aires for Interaction South America, thanks to the magic of Skype I was able to present Designing the Problem at over the weekend.
Too often we assume that doing research with users means checking in with them to get feedback on the solution we've already outlined. But the biggest value from research is in uncovering the crucial details of the problem that people have; the problem that we should be solving.
As the design practices mature within companies, they need to play an active role in driving the creation of new and innovative solutions to the real unmet needs that people have. In part, driving towards this maturity means looking at one's own culture and realizing the value of being open-minded and curious, not simply confident. This is a challenge to each of us personally and as leaders within our teams and communities.
Below you'll find slides, audio and sketchnotes. I'll repost when the video go up.
The talk is just over 40 minutes and there are two questions (which you can't hear but which should be obvious enough from my response).
To download the audio Right-Click and Save As… (Windows) or Ctrl-Click (Mac)
Here is my huge head during the Q&A segment (image via Juan Marcos Ortiz)
Sketchnote by Kat Davis (click for full size)
Sketchnote by Thiago Esser (click for full size)
Tags: connect, design, design maturity, interaction south america, isa14ba, mindfulness, user research
- This week, I'm at the HOW Interactive Design Conference. Today I'm giving a talk about user research.
- I was unable to travel to Argentina for Interaction South American but this Saturday I'll be giving my keynote presentation about Designing the Problem remotely.
- Ten years gone: From November 2004 – Unbalance is the celebrity restaurant owned by champion sumo wrestler Konishiki, Other products by Freud, I Want My Wedding at Dunkin' Donuts, Dell Loves The Customers Best Buy Doesn't.
- What we're consuming: Ramen Yamadaya, Life is Sweet, Mitchell's Ice Cream, Lasix.
- We moved all the furniture from our secondary office back into our main one and it's a bit of a massive pile. Some furniture is being thrown out, some is being freecycled, some will be repurposed at home. The stuff we accumulate at work is as overwhelming as the stuff we accumulate at home but has a different emotional weight. Anyway it's going to be a few weeks til we can start reconfiguring the space for how we're working now, but we've done the bulk of the moving.
- There's just a week or so left to sign up for my Interaction South American workshop on Interviewing Users.
- Also next week I'll be speaking about user research at the HOW Interactive Design Conference in San Francisco.
- In early December I'll be speaking at Warm Gun. Use the code SPKWARM to save $150.
- Out on the town this week, I'm hoping to go to BayCHI with one presentation about storytelling and another about street design.
- Ten years gone: From November 2004 – The Groundlings on Fresh Air, rock and roll, improv, and robot cats.
- What we're consuming: Trouble the Water, Devil's Slide Tap Room, Too Many Cooks, Orenchi ramen, Los Angeles Plays Itself, Beauties of the Common Tool.
- We've decided to consolidate our office space and so I'll be spending time in the next few weeks going through the accumulated tech gear, paperwork, books, furniture and office supplies, getting rid of what we don't need any more and moving stuff around to create a more streamlined and comfortable workspace. It's overwhelming but necessary.
- Sign up for my Interaction South American workshop on Interviewing Users.
- In early December I'll be speaking at Warm Gun. Use the code SPKWARM to save $150.
- My Brussels photos are now all uploaded, here.
- Out on the town this week, I'm hoping to go to this BayCHI event featuring Frank Yoo, the head of design at Lyft.
- From the blog last week, When A Food Truck Is Not A Food Truck.
- Ten years gone: From November 2004 – Maybe name is not destiny, then?, eBay tries to harness warm fuzzies, Elevator Pitch Essentials.
- What we're consuming: iPhone 6, The Roaring Twenties, roof sealant, Grilled octopus with bacon tempura, USB enclosures.
Now you can have all the positive attributes of a food truck (adventure, deliciousness, speed?) without the inconvenience of having to actual go to a food truck. Here's some examples I've seen recently where an individual restaurant is named like a food truck but is definitely not a food truck.
Slicetruck explains themselves this way
I like to try and remind people that we are actually a restaurant and not a food truck. We named it Slicetruck because we started with a pizza truck and just couldn't think of a new name for the store. You should try naming a pizza place. Very difficult to find something no one is already using and real easy to fall into the lame trap of throwing some meaningless Italian name into it or a "papa" or "mama" into the name.
The Taco Truck tells us
In 2009 we launched our very first truck in New Jersey…So far we've opened stores, kiosks, carts, and trucks in NY, MA, and NJ.
At least they each have trucks in their history, although it makes for a confusing name, what with their not being trucks.
Tags: food truck, restaurant, retail, slice truck, storefront, the taco truck
- One of this week's projects is reviving discussions about collaborations that I've had over the past 18 months. Checking in, coming up!
- Here's video from last week's discussion about Interviewing Users with the Denver UX Book Club.
- Early-bird (e.g, discounted) registration is now open for my Interaction South American workshop Interviewing Users: How To Uncover Compelling Insights.
- Two recent blog posts about talking to users: Stephen Colbert's interview guide technique, Nick van der Kolk manages discomfort with his participant.
- Coming up next month, I'll be speaking about user research at the HOW Interactive Design Conference in San Francisco.
- Ten years gone: From October 2004 – Dog eats penis.
- What we're consuming: Lobster-garlic ramen, Diego Rivera's Pan American Unity Mural, Pan Lido Salvadoreno, Methuselah Tree.
Embedded above is a fantastic and disturbing episode of Love + Radio. Nick van der Kolk and Noah Morrison visit Jay Thunderbolt, who upon beginning the interview, aggressively reiterates his demand for payment (not possible for public radio, which Jay knew). Noah ends up going on a liquor run instead, as Jay offers him a pistol or Kevlar vest. Jay never stops insulting the interviewers, and stories of violence abound; indeed at one point he points a gun at Nick's head. Meanwhile, they are interviewing Jay about the strip club he runs out of his house.
Yikes. This sounds like some of the War Stories, doesn't it?
I don't know what is going through Nick's head as he's doing this interview, but as I listen I find myself strongly repelled by Jay. And while the interview here is edited, so we don't know all that happened, but Nick never reveals discomfort or lets Jay's obvious provocations get to him. His patience and tolerance create room for Jay's story to come out, and while Jay is not an appealing individual, you begin to understand and accept him as he is. Well, I did. Your experience may vary.
Nick finally responds to Jay's taunting at the end, when he asks Jay "Do you think you understand the way I feel about you?" and Jay admits that he doesn't. It's a powerful moment in an intense interview.
Tags: danger, discomfort, fieldwork, interviewing, jay thunderbolt, journalism, love + radio, radio
The first episode of Working (a new podcast) features Stephen Colbert explaining in great detail the process of creating The Colbert Report. The entire episode (embedded above) is really good process stuff (creativity, collaboration, finding the story, media firehose, working under pressure) but I want to call out the section about how he prepares and uses the questions for interviewing his guest, as it's is quite consistent with what I wrote in Interviewing Users.
And then I read the two sheets of questions that the writers have come up, what their ideas are. I usually pick 10 or 15 of those. But I don't look at them. I don't look at them until right before I go over [to the set], and then I read them over once again in front of my producers to get a sense of, oh, this is how my character feels about this person.
Come show time…I take them out and I go, oh, yes, these are the questions I chose. And then I try to forget them and I try to never look at the cards. I just have a sense in my head of how I feel. And the cards are in front of me, but I try not to look at them at all. I'm pretty good. Maybe I look once a week at the cards. I put my hand on them, so I know I have them if something terrible happens, but as long as I know what my first question is for the guest I kind of know what every other question is, because I really want to react to what their reaction to my first question is.
And I usually end up using four of the 15, and the rest of it is, what is the person just saying to me? Which makes that the most enjoyable part of the show for me. Because I started off as an improviser. I'm not a standup. I didn't start off as a writer, I learned to write through improvisation, and so that's the part of the show that can most surprise me. The written part of the show, I know I can get wrong. You can't really get the interview "wrong."
Tags: improvision, interviewing, listening, preparing, questions, Stephen Colbert
- I am actually doing okay after a week with Google's Gmail and Calendar, and Evernote. I've dipped my toe in cleaning up more than a decade of digital detritus but that is a long road.
- It's a shortened week here as I host visiting family and take a long weekend.
- This week I'll be chatting about Interviewing Users with the Denver UX Book Club.
- I'm one of the coaches for MVP Design Hacks and I'll be taking questions in a session this week. I am very curious to hear what the participants are working on and where they have questions.
- Here's my pictures from Berlin.
- I've alluded before to a stealth project; it's still stealthy but I will tease by say I'm starting to set up interviews.
- Coming up next month, I'll be speaking about user research at the HOW Interactive Design Conference in San Francisco.
- Ten years gone: From October 2004 – Pumpkins and pie.
- What we're consuming: Kale and Chard, Buzz Ballz, coconut mojitos, Transparent.
- I decided to make some changes to my tools, some of which I've relied on for more than 10 years. I had been using Notes in Outlook to jot down whatever and syncing them to iOS Notes. I was also using Outlook for my calendar, synced of course to my iPhone calendar, via Google Calendar. I was asked why and I couldn't answer. So I am using just Google Calendar on the computer, synched to my iPhone. And I shifted to Evernote on both the computer and the phone, although I haven't done more than move the notes over. I haven't tried living with it, adding, editing, finding. I also had to say goodbye to Eudora, a long-obsolete email client. I'm planning on living with Gmail (which is where Portigal email comes into anyway) and seeing if that will work for me. But meanwhile I had to figure out how to get my 13 years of email into Gmail. Far too boring to go into here but it's been a few days and I'm still syncing – e.g., uploading all this email to Gmail. Most terrifying is the realization that between Notes, emails and files on my computer, I've got tons of thoughts, articles, sketches for blog posts and other mental detritus that I'd like to go through, extract the bits worth saving and organize them. What set of rabbit holes I'll be disappearing into!
- Check out our new War Story, The Hidden Persuader.
- I'm one of twenty folks who shared a best practice or tip in 20 Tips for Selling UX to Clients.
- I'll be chatting about Interviewing Users with the Denver UX Book Club next week.
- Ten years gone: From October 2004 – Restless Leg Syndrome.
- What we're consuming: Business Live-Action Role-Playing, Peasant's War Panorama, cab sav, Temple of the Dog 8-bit, We Are The Best!, Ebba Grön.
Patricia Colley is an experience designer and the Principal of Creative Catalysts in Portland, OR.
In 1984, I was 23, and working for a market & social research firm in San Antonio, Texas. They sent me down to McAllen to collect voter opinions on the upcoming national elections. McAllen is a sleepy little town near the bottom tip of the state, just a few miles from the Mexican border, mainly populated with low-to-moderate income Hispanic families.
I was on my second day of door-to-door polling, asking voters their opinions on policy matters, and their thoughts on the state and presidential candidates. The work was progressing well. As usual, I was getting a high rate of interview completions, with lots of useful data. After four years of working in market and social research, I was quite confident in my neutral, non-threatening "aw shucks, I'm just one of you" act, and its ability to deliver great results.
But my confidence was shaken when I met Maria, a shy housewife in her early 30's.
It was about 4 pm on a warm, dry Thursday afternoon when I knocked on the door of a modest, well-kept ranch house in a suburban section of McAllen. Maria opened the door part way. She was half-hiding behind it, sizing me up like a rabbit peering through tall grass at a coyote in the distance…curious, but poised to flee.
Me: "Hello, my name is Patricia, and I've been sent here by (XYZ Research) to gather public opinions on the upcoming elections."
Maria: "Oh, hi."
Me (turning on the charm): "May I ask you some questions? Don't worry, I'm not selling anything!"
Maria: "Uhh, sure, I guess?"&
Me: "Great, thanks! This won't take long."
Wide-eyed, Maria flashes a shy smile before her jaw slacks again. This one's cagey, I thought to myself, but I'll get her talking.
Me: "Now, thinking about (Candidate X), what comes to mind?"
Maria: "Uhh, I don't know? Is he a good guy?"
Me (shrinking): "Well, I really don't have any thoughts on (Candidate X). Besides, my bosses didn't send me all this way to talk about my opinions. He wants to know your opinion."
Maria: "I don't know. He seems okay?"
Now, I don't think Mary is incapable of forming opinions. I suspect she's simply never been asked to share her thoughts about such important things, so far from home. And she may never be asked again. But on this day, I was determined to make her opinion count.
Me: "Well, you've heard of him, maybe seen him on TV?"
Maria: "Yes."
Me: "So, what did you think of him? Is he someone you would vote for?"
Maria: "Um…(pause)"
Her eyes darted across my face, scanning every crease and twitch, searching for clues. Those big rabbit eyes begged mutely for help. I stared back, apologetically. I took a few slow breaths, trying to ground us both, so she might relax into talking more naturally. Each time she hesitates, I carefully repeat the question, altering the wording and inflection to make them sound as simple and benign as possible.
Me: "Really, we're just interested in what you think. Whatever you think is fine. Do you think you'll vote for him, or not?"
Maria: "Uh…yes?" (seeing no reaction from me) "No?"
Me: "Okay, that's fine. Alright. Now, thinking about (Issue A), is that important to you? Do you think it's good or bad?"
Maria: "Uhh…I think it's good?"
The back and forth went on for several minutes. I'm trying to go completely neutral and void of any emotional expression, but my contortions only intensified the awkwardness. The interview was in free-fall. I was failing miserably to collect any genuine responses from Maria. A hot wave of panic washed over me. How can I get this back on track?
In that moment, I just had to let go.
I quit fighting it, and fell back on connecting with Maria as a person. As Maria answered my questions, I began riffing on her responses, affirming and adding detail to them. While trying not to reveal my personal opinions, I offered supportive words and gestures to elevate everything she said, so that she might open up and elaborate. Eventually, she did relax, and her answers flowed a bit more freely.
Me: "So, what about the presidential candidates?"
Maria: "I guess I'll vote for (presidential candidate B)."
Me: "Great! Is it because he is for (issue B)?"
Maria: "Oh, that's good. Yeah, (B) is good for us."
Although Maria was warming up to me, I felt I was way off book. It seemed impossible not to sway her answers. Whatever I wrote down, I feared it might be swept away by the slightest shift in body position, or an eyebrow lift. Well – at least she was talking, I told myself.
Finally, we got to the end. Walking back to my car, I breathed a huge sigh of relief. The hardest interview I'd ever done was over. I went out for a well-earned drink and a tragicomic debrief with my co-workers.
Sometimes you just get a dud subject, and it is what it is. But something about that 15-minute exchange with Maria struck a deeper chord in me. As I drove out of town, troubling questions lingered. What is the value of a skewed interview? Was this the only time I'd failed to be impartial? Or, had this been happening all along, in more subtle ways? How can I ever know that the data I'm collecting is pure?
Maria taught me two important things that day.
1. People make stuff up as they go along. And, we can't always see the flaws in self-reporting.
2. The observer effect is unavoidable. Interviewers shade their work in unpredictable ways.
I'm as diligent as ever about delivering valuable insights through my research. But ever since that incident in McAllen, I draw my conclusions with a fuzzy border, in humble deference to flawed inputs and shadow projections, on both sides of the clipboard.
Tags: fieldwork, patricia colley, war stories
Alex Blumberg has a podcast about his journey to start a podcast-related business. A recent episode of This American Life included an excerpt from this podcast (called StartUp), in which Blumberg is half-heartedly pitching his idea to investor Chris Sacca.
They talk for a while, and Alex is having difficulty in explaining his idea and what he's asking for.
Alex Blumberg: So it'll take a million and a half dollars, I think. And–
Chris Sacca: Take out the "I think."
AB: Yeah. It'll take a million and a half– I'm looking for a million and a half to $2 million in seed-stage funding.
CS: No, no, no, no, no.
AB: Yeah.
CS: You were looking for a very specific amount of money.
AB: I'm looking for– [LAUGHS NERVOUSLY]
Finally, Chris decides he's just going to show Alex how to pitch his idea and he very masterfully riffs a confident and coherent bit of persuasion. It's certainly worth listening to, but here's the excerpt from the transcript.
Hey, look, can I get two minutes from you? So here's the thing. You probably know me, producer of This American Life, been doing it for 15 years. You know it's the most successful radio show, top of the podcasts in iTunes, et cetera.
So here's the thing. I realize there's a hunger for this kind of content out there and there's none of this [BLEEP]. It's just a bunch of jerk [BLEEP] podcasts. Nothing's out there.
Advertisers are dying for it. Users are dying for it. And if you look at the macro environment, we're seeing more and more podcast integrations into cars. People want this content. It's a whole new button in the latest version of iOS.
So here's the thing. Nobody else can make this [BLEEP]. I know how to make it better than anybody else in the world. And so I've already identified a few key areas where I know there's hunger for the podcast. We've got the subject matter. We're going to launch this [BLEEP]. I know there's advertisers who want to get involved with it.
But here's the unfair advantage I have. Because of what I've done in my past careers with This American Life and with Planet Money, people are actually willing to just straight-up pay for this stuff. And I'm not just talking about traditional subscriptions. I'm talking– we did this T-shirt experiment at Planet Money where we got $600,000 coming in, where people actually gave us money to buy a t-shirt with our logo on it as part of the content. It was integrated directly. And I know we can replicate that across these other platforms.
So here's what we're doing. We're putting together a million and a half dollars. That's going to buy us three, four guys who are going to launch these three podcasts in the next 12 months. We think very easily we could get to 300,000, 400,000 net subscribers across the whole thing.
With CPMs where they are in this market right now, I know on advertising alone, we could get to break even. But as we do more of this integration, we get people texting in to donate to this stuff, buying some of this product, doing some of these integrated episodes, I know that we're going to have on our hands here something that will ultimately scale to be a network of 12, 15 podcasts. The audience is there. They want it. Nobody else can do it like we can. Are you in?
It's so painful to hear Alex stumble and when Chris takes over, I felt a sense of relief and a certain excitement, to hear an idea presented in a way that was designed to engage and persuade. This is a valuable skill in many aspects of professional life, especially when we're in the business of sharing ideas. The superlative example in this podcast is quite inspiring.
The relevant section starts at 19:21 in the embedded widget below.
Tags: alex blumberg, chris sacca, idea, persuasion, pitch, startup, story, storytelling, this american life
- I'm mostly over my jet lag and back to work after a couple of weeks in Europe. This week is all about following up: active proposals for this year and next, inquiries from teams looking to work together, deferred networking meetings and more. I'm excited, but the to-do list is a long one.
- I've got a War Story almost ready to post, with just a bit more info required before I post it. Look for it in the next day or two!
- Just announced – I'll be speaking at the Warm Gun conference, December 4 in San Francisco.
- Just announced #2 – I'll be doing a workshop and a keynote presentation at Interaction South America, this November in Buenos Aires.
- Ten years gone: From October 2004 – Roomba precursor offers discount just for telling a friend.
- What we're consuming: Ramen Dojo, East Side Gallery, Walker Evans, Stadt Land Food Festival.
It's been well over a year since Interviewing Users came out. Below is a roundup of links to various bits connected with the book. I'll republish this occasionally with accumulated updates. If you haven't already, get your copy here! And if you have, it would be great if you wrote a brief review on Amazon here.
The Book
- Buy from Rosenfeld Media
- Buy from Amazon
- Foreword by Grant McCracken
- Excerpt from chapter 2
- The cover
- Acknowledgements
- Testimonials
- Images and diagrams
- Society for Technical Communications (members only; contact me if you'd like to see this)
- Web Designers' Review of Books
- How To Interview Your Users And Get Useful Feedback by Garrett Moon, Founder of TodayMade
- Reviews on Goodreads
- QRCA (Qualitative Research Consultants Association) Views Magazine (PDF)
- New: Reviews on Amazon
- Why You Should Read 'Interviewing Users' by Steve Portigal
- New: Tuesday #TechHour
- UX Discovery Session
- Wise Talk
- The eLearning Coach
- UX Magazine
- UX Matters
- UIE Book Corner (audio)
- 33 voices (audio) [summary slidedeck]
- UX Booth part 1, part 2
- Business 901 (audio)
- Huffington Post
- Ethnography Matters (and in Spanish)
- Interview with Denise Lee Yohn (audio)
- The User Experience podcast with Gerry Gaffney
- Steve speaks with Jared Spool about field research
- SpoolCast: Steve Portigal's Interviewing Tips
- IXDA Los Angeles/LA UX Meetup – slides, video, alternate video, tweetstream
- recording of O'Reilly webinar #1
- recording of O'Reilly webinar #2
- A 5-minute talk about The Power of Silence
- All our 2013 writing about Interviewing Users.
- New York book launch party
- San Francisco book launch party
- Answers to questions from readers of the Usabilla blog
- War Stories
- Susan Dray's reflections on the impact of the War Stories
Tags: book, interviewing users, links, reference, resources, rosenfeld media


text:
Mike Tyson might not have been the greatest heavyweight champion in history, but he's definitely the most intellectual.
Asked to name his all-time favorite book, the retired boxer and all-around social phenomenon doesn't hesitate.
"The Count of Monte Cristo," Tyson says in that much-imitated voice. "Awesome. That's some real stuff right there."
False imprisonment.


text:
Ronaldo set to smash La Liga record
Cristiano Ronaldo is slowly surpassing Argentine rival Lionel Messi's record goal scoring.
Cristiano Ronaldo is slowly surpassing Argentine rival Lionel Messi's record goal scoring.
The 20-times champions are still struggling with what has been a dismal transition since Alex Ferguson retired in 2013, and total revenue has fallen.
An emotional Frank Lampard rescued a point for champions Manchester City against former club Chelsea on Sunday.
Manchester United's signing of the prolific striker Radamel Falcao is a major coup for the ailing English giants, who need a boost after last season.
English Premier League football player Juan Mata has given his seal of approval to manager Louis van Gaal's new tactical system for Manchester United.
Coach Louis van Gaal's start with Manchester United gives the team more travel than he'd like, due to commercial interest.
New manager for Manchester United Louis Van Gaal - known for his frankness - is in many ways the antithesis of his hapless predecessor, David Moyes.
After nine years spent desperately waiting for a title, Arsenal finally got the chance to celebrate their FA Cup win with a trophy parade
Rio Ferdinand's contract expires in July, and after regularly being left out of games says he will not be signing an extension with Manchester United.
New interim Manchester United manager Ryan Giggs has started his stint by urging players to entertain fans who have endured a miserable season.
David Moyes has been fired as Manchester United's manager. What went wrong for the Scot after Alex Ferguson's succesful reign?
UK papers say Manchester United manager David Moyes could be fired less than a year after being hired on Alex Ferguson's personal recommendation.
With the help of Juan Mata's two goals, Manchester United has beaten Newcastle 4-0 in the Premier League.
Despite Bastian Schweinsteiger's red card against Manchester United, Bayern Munich are predicted to win the Champions League quarterfinal.
Man City moved into second place with a convincing derby win over United, with Arsenal denied crucial points in an own-goal draw against Swansea.
Manchester United manager David Moyes has brushed off suggestions that his position will be under threat if his side do not overcome Olympiakos.
Liverpool have beaten Manchester United 3-0 at Old Trafford, making it their first victory in five years at the UK soccer stadium.
Following their 2-0 loss, Manchester United manager David Moyes was unpleasantly surprised by his team's performance against Olympiakos Piraeus.
English Premier League clubs spent a record £725mn in this season's transfer windows, with Man United's Juan Mata the most expensive January signing.


text: Hi all, does anyone have experience of these? I am thinking of getting some for home as we have a few pc's and the wirless is a bit flakey. Also can you plug them into extensions? What sort of speed is best? I heard through reviews that the 85mb will only give 25mb.. any experiences on this?


text:
CHARLOTTE COUNTY, Fla. - Charlotte County Sheriff's Major Crimes Unit detectives continue their investigation today after the body of a white female was found in a homeless camp in Port Charlotte Sunday afternoon.
CCSO received the call at 2:02 p.m. after two people found the body of the woman in the camp about 40 yards off Belmont Ave. and Lime St., between S.R. 776 and Murdock Middle School. MCU detectives said the body was removed and taken to the Medical Examiner's Office in Murdock where an autopsy is scheduled today.
Detectives remain on scene collecting information and evidence. No further details are being released at this time as the investigation continues. If anyone has information concerning this case, please call the CCSO at 941-639-2101, or Crime Stoppers at 800-780-TIPS (8477).


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text:
My Project, Auburn Speedster with a Turbine
My "what am I working" on project is a 1936 Auburn Boattail Seedster (replica) powered by a Boeing Gas Turbine. I found this car sitting in a field behind a body shop in NY. The car sat for 17 years before I bought it. I dragged it back To CT and started cutting and welding to fit the Gas Turbine. this build took alot of thought with all the different problems associated with the turbine.
One the turbine spins in the opposite direction, to solve this, I designed and built a gear box to fit between the turbine and the Tranny. Also the 700R4 tranny had to be reworked, the front of the case had to be removed and the torque converter eliminated because the turbine has its own gear reduction box, but I had to find a way to pressurize the 700R4 when at a stop light, solution an electric hydraulic pump and some switches.
Second the exhaust was a major challenge, it had to be routed out the back of the car to be legal to be driven on the road. With 400lbs. of Stainless steel to be cut, welded and rolled to a system that would fit and not restrict the turbine from doing it's job.
Third the noise level was 120 dbs., not acceptable for CT. I fabricated 4 different systems before finding something that worked. The intake was made out of aluminum perforated sheet metal and rolled to form a cylinder and cut to make curves so not to restrict the air intake, all welded with my TIG machine. Then I added sound absorbing foam, and a 1/4"rubber sheet and fiberglass to give it strength. And the final preparation will be for painting. After building this intake the noise level went down to 82dbs which will be acceptable for the State of Connecticut.
Forth, the fuel tank sits on top of the exhaust duct, and the exhaust has a temperature of 1000 degrees Fahrenheit. to solve this, when the tank was designed and fabricated a water jacket was added to insulate the fuel from the heat. The tank has its own radiator and pump to cool the water that runs thru the tank.
Forth, the fuel tank sits on top of the exhaust duct, and the exhaust has a temperature of 1000 degrees Fahrenheit. to solve this, when the tank was designed and fabricated a water jacket was added to insulate the fuel from the heat. The tank has its own radiator and pump to cool the water that runs thru the tank.
At the present time the chassis has been power coated and all assembled, front suspension fabricated, powder coated. and the body is at the Paint shop for a finish paint job. Next the body will be installed on the car and wired, interior installed, along with glass and chrome to finish this 7 year project.
With best regards Rick Munroe
- rickturbine's blog
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Awesome! That has to be the coolest project in history! Can't wait to see more of it!
I can see the light at the end of the tunnel....Hopefully, it's not a train!
Time machine's website... http://gentlemansmusclecar.tripod.com/
Follow me on Twitter....@RC_Hindle
That is the wildest set-up ever. Very cool!!!!!!!!!!!
Very cool and VERY unusual. I love unusual. Stacey has to feature this car on air. Keep up the good work!


text:
Back in the good (or bad) old days, there was only really British Telecom. As the nation's telecommunications provider, BT had a head start on other ISPs when the internet revolution began. For many years, it was the only option for many internet customers and even when other providers such as Cable and Wireless started popping up, they mainly rented the equipment from BT to provide an internet service.
Glyde - A Faster Cleaner Approach to Online Selling
When you first think of selling things online, your old iPhone, iPod or first generation e-reader start to look like dollar signs. But than you find it more of a pain-in-the-butt than profitable. You've got to clean up your iPod to make it appealing, answer all those buyers questions, and get together all the packaging. And how much should you sell your item for? Will you pay for shipping and handling?
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text: MONDAY – Catfish: The TV Show (Series Premiere) – MTV– 10PM Based off of the controversial 2010 documentary Catfish, star and artist Nev Schulman brings his creepy odyssey to life. The film followed Schulman as he began a romantic relationship on social networking site, Facebook, with a fan who starts to paint all of his photographs. The show will bring existing online-only couples together for their first face-to-face encounter. Will their so called true love survive? TUESDAY – Mankind The Story of All of Us – History Channel – 9PM Actor Continue Reading


text:
Narrow your search
CTIA shows off what's new in smartphones, accessories, and all things mobile.
The mobile payments space got competitive quickly and Samsung and Paypal are teaming up to take on Apple.
Jack Ma, co-founder of the Chinese e-commerce giant, is "very interested" in a deal between his Alipay and the new Apple Pay service. He's also bothered that in Chinese movies, the hero always dies.
The e-retail giant plans to become the middleman between customers and companies that offer subscription-based payments, according to Reuters.
The stealth startup, which has yet to release a product, keeps plucking big talent to join its ranks.
Coming soon to a merchant near you: Poynt will let you decide how to pay for in-store purchases.
The split is a logical progression for PayPal, but eBay needs to show that it's also a smart decision for its core e-commerce business as Amazon lures away sellers.
PayPal is set to change the way Australians make credit card payments, with a new system that does away with bulky terminals.
The online-payments company is testing the waters by partnering with other companies willing to process transactions using the digital currency.
The iPhone maker has long been expected to jump into mobile payments. Now a new report says that Apple's talks with payment industry players have "heated up."
Apple's rumored embrace of true mobile payments may finally shake up how we pay for goods and services after years of empty promises.


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The single marker, single therapeutic model...
NGS has had a big impact...
Thermo Fisher Scientific plans for future...
Positions go begging in big data,...
Projects at these 25 schools were deemed deserving of the most NIH funding. [© stockshoppe - Fotolia.com]
Below is a list of the 25 universities, including medical schools, that are receiving the most in NIH funding during the 2012 federal fiscal year through July 31 (FY 2012 ends on Sept. 30) and the number of grant awards funded.
$120,915,090 toward 284 awards
$122,251,042 toward 285 awards
$128,240,650 toward 312 awards
$128,905,073 toward 250 awards
$136,674,208 toward 293 awards
$140,894,112 toward 312 awards
$145,365,180 toward 253 awards
$165,717,541 toward 421 awards
$168,867,235 toward 400 awards
$178,983,967 toward 418 awards
$207,417,843 toward 516 awards
$208,384,461 toward 519 awards
$217,184,222 toward 495 awards
$236,052,384 toward 515 awards
$249,088,617 toward 572 awards
Source: NIH Awards by Location and Organization, database contained within NIH Research Portfolio Online Reporting Tools (RePORT) website, accessed Aug. 2.
Source: NIH Awards by Location and Organization, database contained within NIH Research Portfolio Online Reporting Tools (RePORT) website, accessed Aug. 2.
Which way of thinking about the microbiome would best integrate the virome's contributions?
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Wash your hair without shampoo
There are many ways to wash your hair without shampoo. You can use different homemade shampoos which are made from natural ingredients. Because some shampoos contain harmful ingredients which can affect your scalp and can damage your hair. So it is better to use natural homemade shampoos for your hair. Because these natural homemade shampoos(…)


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The Voice Issue 19 - 21 November 2014 more
Westlake Girls welcomes the following companies to the Hockey Turf Signage family; Galbraith Plumbing & Drainage, Up and Go Vending and Appliance Check.
Companies that are interested... more
Current and former Westlake Girls High School students were winners at the Harbour Sport Excellence Awards.
Current students Imogen Frances and Annalise Vukets were members of the Harbour... more
Northern Football Federation have announced the teams to travel to the Under 15 New Zealand Football Tournament and 4 westlake student have made the team. They are Emily Dawkins (year 10), Lucy... more
North Harbour Touch have announced their rep teams and 8 Westlake Girls students have made it into them. Amber-Lee Lockhart (Year 9), Sara McCarthy (Year 9), Ella Williams (Year 9) and Kate... more


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I have been in the staffing industry for over 20 years and owned my own company for 15. I personally specialize with engineering and operations management positions for manufacturing clients. QCI Technical Staffing works hard to provide a value added (cliché but true) experience for all candidates we work with even if we do not place them. It is important to us that we are a valuable resource throughout their career and our processes and systems are set up to do just that. We work hard to get to know our candidates very well to ensure the best possible match with the clients we work with. On the client side we work very hard to team up with our clients to help them to identify excellent talent for their organization. I am proud of the people I work with and their devotion to lifetime learning. All our recruiters are industry certified and we train daily. I also train people outside of QCI both at live and Web based events. Distant past! My undergraduate degree is BSME (Music Education not Mechanical Engineering) and I had a successful career as a high school band and choir director. Received my graduate MBA degree in 1992. Moved into recruiting in 1984 and started my own company in 1992. I am industry certified CPC and CTS. ââ¬Â¢ President of the Indiana Search and Staffing Association in 2008 ââ¬Â¢ Vice President of the Indiana Search and Staffing Association in 2007 ââ¬Â¢ ISSA District Director 2004, 2005 & 2006 ââ¬Â¢ ISSA Board member for the past 5 years ââ¬Â¢ Speaker at the National Top Echelon Convention in Chicago 2004 ââ¬Â¢ Panelist at National Top Echelon Convention in Nashville, 2005 and Charleston 2009. ââ¬Â¢ Speaker at the National Top Echelon Convention in Charlotte April of 2007 ââ¬Â¢ Co-Founder of the Round Table Leadership Forum in 2001. ââ¬Â¢ Speaker and panelist at numerous ISSA (state association) meetings Specialties:


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Film Review: Rudyard Kipling's Mark of the Beast (2012)
SYNOPSIS: On New Year's Eve, a small town sheriff hosts a party at his cabin in the woods; on the way home, one of the party-goers drunkenly desecrates a native shrine releasing a terrible curse. REVIEW: This movie has, on the face of it, all the elements to make a classic horror film: a literary source; a cabin in the woods; an ancient curse; an evil awakened; a B-movie icon in the cast. They'd have … Continue reading


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Venezuela's Protesters Are Learning to Live With Tear Gas
Last month, when Venezuela's anti-government protests reached peak intensity, José Rafael Becerra, a non-commissioned officer in the National Guard, was stationed in Táchira, the most rebellious of Venezuela's provinces. "You can launch 500 tear gas canisters into a crowd," he told me, "but when agitators are all wearing gasmasks and thick, layered clothing (to protect the skin from gas and rubber bullets), there's hardly any effect." By now, Venezuelan protesters have been seasoned by years of violent confrontation with the forces of the revolution -- and developing defenses against tear gas, a favored tool in the regime's crowd control arsenal, has been a big part of that experience. "They had all protected themselves in some way against those few weapons we were actually allowed to use against them," Becerra recounted. "And we're not allowed to remove people's gasmasks or face rags."
Becerra described moments in which he felt "physically and psychologically assaulted" by protesters, at one point being forced to retreat from his position by agitators hurling Molotov cocktails. Though he and his colleagues were armed with clubs and "other weapons" that he declined to define more clearly, Becerra said, "we were under orders to use lethal force only as a last resort, and in response to direct threats to our lives." As a result, he told me that he and his colleagues "felt hamstrung" -- especially in light of the fact that tear gas alone could no longer be expected to deliver the expected results.
I was especially intrigued by Becerra's remarks, having at one point found myself on the opposite side of the line. My own induction into the ranks of "the suppressed" took place at a protest in Caracas's Plaza Brión in the summer of 2007. This was during the tumultuous period surrounding Hugo Chávez's controversial closure of the opposition-leaning TV station Radio Caracas Televisión. It was an honor for which I was distinctly unprepared. The armored national guardsmen who descended on us were equipped with water cannons, mechanized personnel carriers, and tear gas grenades. I was armed with only a camera. Engulfed in a sea of gas that seemed to melt my contact lenses into my eyes, leaving me blinded, I was isolated from my friends and eventually collapsed in a nearby alley, struggling for each breath.
While we routinely speak of "tear gas," there are actually a number of different substances that can be used as such. One of the most favored is CS gas (2-chlorobenzalmalononitrile), a substance capable of producing intense irritation to mucus membranes in the eyes, nose, mouth, throat, and airways. At higher dosages, exposure can result in unconsciousness, permanent eye damage, and asphyxiation -- to say nothing of the risks posed by the heavy canisters themselves as they are thrown or shot out as projectiles. Indeed, if it hadn't been for the arrival, back in 2007, of a sympathetic and well-prepared stranger who poured vinegar over my shirt and pulled it up to cover my bewildered, burning face, my own story may have had a tragic ending. Vinegar-soaked cloth somewhat neutralizes the effects of tear gas, allowing a person to draw in breath through the acidified fabric. It's effective enough to give the victim an opportunity to move to safer ground, but does little to dull the sensation of having one's skin on fire.
Since February, when this most recent cycle of protest and repression began -- thus far claiming scores of lives and leading to the arrest or injury of many hundreds more -- regime opponents have gone to great lengths to disseminate these best practices. YouTube videos offer do-it-yourself guides to making homemade gas masks, and both civil society groups and individual protesters have flooded the blogosphere and social networking sites with checklists on what (and what not) to bring to protests. (Most caution, for example, against wearing contact lenses, and I heartily agree.) With this influx of shared information, even the use of vinegar has become out of date, almost unfashionable. Today's cutting-edge Caracas counterrevolutionary prefers Maalox, an over-the-counter antacid that, when mixed with water, becomes a superior antidote to the effects of gas, minimizing the risk of irritation.
The teargas most regularly in use by Venezuelan authorities is likewise, by accounts, a good deal stronger than the Chinese version I faced back in 2007. Becerra tells me, not without a modicum of pride, that Venezuela is no longer importing tear gas. Now the government manufactures its own, using a state-owned defense company called Venezuelan Anonymous Company of Military Industry (CAVIM). Many of the spent canisters I've come across recently, though, actually hail from Brazil, fabricated for export by the Rio de Janeiro-based firm Condor Non-Lethal Technologies (as seen below). A recent report by the newspaper Ultimas Noticias indicates that the regime in Caracas bought nearly 150 tons of tear gas from Condor between 2008 and 2011 (in the aftermath of our protests) at a price of between $6.5 and $9 million. As a company, Condor is no stranger to controversy, at times coming under attack for casualties produced by its products in the hands of its overeager clientele. In 2011, Condor tear gas used against protesters in Bahrain allegedly led to the death of two young children. When the corporation was singled out for criticism, it responded with claims of breach of contract: that Bahraini authorities had failed to follow "the instructions" for proper use.
Like Bahrain, Venezuela currently seems unable, or uninterested, in keeping to the Condor manual. According to the company's product catalogue, safe usage involves launching the chemical grenades several meters upwind from the amassed protesters, thus giving the agent adequate room to safely disperse. According to Becerra, however, this is not how tear gas is generally used. While taking care to point out that there are specific National Guard specialists tasked with managing the use of tear gas against agitators, in his experience, standard procedure is to aim for the center of a group -- provided, of course, that it is possible to do so without risk that the grenade itself will hit someone. "If you can get the canister into the center of the group," he explains, "that's where you get the best chance of a scattering effect. It doesn't work as well at a distance."
Venezuelan authorities and the protesting masses are currently locked in a kind of arms race, with both sides struggling to adapt to the new reality of urban conflict. Due in large part to the protesters's adroitness and ingenuity in the face of the regime's tactics, so far the body count has remained remarkably low, numbering only in the dozens rather than the hundreds, despite months of very violent suppression.
There is likewise another possible explanation for the declining marginal returns afforded by tear gas. The tear gas currently in use by local authorities has a short shelf life, and much of those Brazilian tear gas reserves imported between 2008 and 2011 would, today, have already expired. Once past its "use-by" date, tear gas's eye-burning effect is ameliorated, even as the agent itself, being cyanide-based, remains very dangerous, retaining its capacity to cause fainting and asphyxiation.
Venezuelan National Guardsmen, upon finding that tear gas implemented at a "safe distance" is not having the desired effect, may instead opt to throw caution to the wind, so to speak, by launching the canisters directly into the crowd. While this tactic may prove effective in terms of dispersing demonstrators, it likewise runs the risk of causing potentially lethal respiratory effects. These effects speak for themselves. On March 12, during a protest by students from Venezuela's Central University in Caracas, the National Guard fired nearly 850 individual tear gas canisters into the crowd, ultimately sending 25 individuals to the university hospital due to asphyxiation or acute respiratory failure.
Francisco Marquez, chief of staff for David Smolansky, the opposition mayor of Caracas's borough El Hatillo, told me of another protest where, he said, the authorities launched tear gas directly into the heart of the crowd. That incident was captured on video by nearby onlookers. "Everyone was choking," Marquez tells me. "The mayor was choking, a nearby group of women was choking. Even the national guardsmen were choking...."
Even as the current instability in Venezuela seems to be winding down -- and as Chávez's heirs breathe a sigh of relief at having lived to fight another day -- a new generation of Venezuelan freedom fighters is adapting, becoming better able to neutralize the government's myriad advantages in resources and in materiel. As chavismo struggles to reconcile its ideologically driven policies to a new era of depleted national reserves and to governing absent its eponymous founder, the shortages, inflation, and human rights abuses that fueled these dissident outbreaks are unlikely to improve. Future standoffs are inevitable, and this violent game of cat and mouse may well become the new normal in Venezuela.
Becerra, too, is skeptical that the protesters will remain subdued for long. "Damned is the soldier who turns his arms against his own people," he tells me, paraphrasing (perhaps unknowingly) Simón Bolivar, Venezuela's celebrated founder, "everybody knows that. And that is exactly why they'll keep seeking to provoke us."
Daniel Lansberg-Rodríguez is a fellow at the Comparative Constitutions Project and is a weekly columnist for the Venezuelan daily newspaper El Universal. His Twitter handle is @Dlansberg.
FEDERICO PARRA/AFP/Getty Images


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As the star of MTV's hit show "Disaster Date", K-von's humor has made audiences laugh all over the world! His hilarious hidden-camera show displays his talents, each character proving funnier and more outrageous than the last.
Currently, he works with ScamBook.com as the spokesman/correspondent providing weekly videos on how you can protect yourself from fraud. And soon you'll see K-von on-screen as the 'Host' of Warner Bros. all new game show, working alongside cartoon icons like Bugs Bunny, Daffy Duck, and many more!
On stage, K-von has become a crowd favorite as he pokes fun at himself, current events, and of course, the perils of growing up with a Dad from the Middle-East, and a Mom from Middle-America.
Performing internationally as a headliner and hosting special events year round keeps him busy. When not touring on his own, he regularly shares the stage with comics like Maz Jobrani, Russell Peters, and Brad Garrett just to name a few.
You can catch K-von on television in one of his many appearances, on his popular Youtube channel, or better yet, check him out live at an event near you!


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Sometimes a sequence of values needs to be split into partitions, batches or chunks. This article describes an extension method that performs such an operation, accepting a collection of any type and returning a set of sequences from its contents.
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Plastic Surgery Scar Spotted on Kylie Jenner's Face
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Xsigo is good for decluttering but can it clean up?
I/O virtualiser Xsigo has won another deal and successfully gone through a funding round in June. But its technology could just be a short-term fix to a server-edge network clutter problem. Xsigo's virtual I/O directors are going in as part of a Compellent SAN at Wholesale Electric of Houston. Like Virtensys, which also …
Both Cisco and Brocade can do this
The Cisco Nexus 5000 and the Brocade 8000 can be used exactly like the Xsigo and VirtenSys solutions, using FCoE as the storage protocol, and Ethernet as the fabric.
Half-height and blade mezzanine FCoE Converged Network Adapters (CNAs) are available today from QLogic, and will soon be available from Emulex and Brocade. Blade mezzanine CNAs are available today from QLogic, and will soon be available from Emulex.
Storage administration (zones, LUN masking, etc.) in an FCoE environment is identical to a pure Fibre Channel environment. Ethernet management (VLANs, etc.) in an FCoE environment is identical to a pure Ethernet environment. Management concepts unique to Fibre Channel and to Ethernet are mature and robust. Only FCoE specific features (FIP, etc.) are new. This means a minimal learning curve for FCoE compared to InfiniBand or PCIe based networking.
There is little reason to use Xsigo unless you have a need for an InfiniBand network beyond I/O consolidation. Xsigo might be the best solution for an InfiniBand HPC cluster. As there is little existing PCIe based networking in the world (except in the cPCI based real-time and networking space), the only place VirtenSys' technology makes sense is in those markets, where the customers already know PCIe semantics.
"cost-savings by eliminating server edge interface and cable clutter"
Pull the other one: last time I checked, a generic ethernet cable was an awful lot cheaper than any interface card. Besides, as soon as you put this in, some other genius will want to talk to you about redundancy...
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Review: St. Vincent
Here's Michael's weekend review of St. Vincent, currently expanding to more theaters...
There is a moment in Theodore Melfi's St. Vincent where it looks like the film might deviate from the relentlessly predictable path it's been traveling up to that point. Oliver (Jaeden Lieberher) is the runty new kid at school, so of course he immediately picks up a squad of dedicated bullies, and of course they manage to locate him in a parking lot while he waits for the return of his crabby, neglectful babysitter, Vincent (Bill Murray). Movie law dictates that this is the cue for Vincent to swoop in to put a hurting on the bullies, thus revealing a new likeable side to this misanthrope, and sure enough Bill Murray's seedy guardian shows up on cue. Only instead of intervening, he leans against his broken down old jalopy and lights up a cigarette, with Oliver getting the snot pummeled out of him all the while.
Is Vincent really going to just sit there and do nothing, we wonder? Does he side with the bullies? Does he think this will build character? Or is it that Vincent doesn't think the eleven dollars an hour Melissa McCarthy's single mom neighbor is paying him to watch Oliver while she works triple shifts covers rescue operations? Is it possible this guy is a genuine bum and not the cuddly curmudgeon we are expecting?


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Caught this pretty sweet life-sized game of Memory while on a stopover at Washington Dulles International Airport. Didn't get a chance to play, but fairly certain I would've missed my connecting flight had I been swept up in the excitement of trying to best the top score. I'm a sucker for awesome Apps… especially ones that are six feet wide.
New Airport Game @ Washington Dulles International
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