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I want to lash out against the chicken breast-ification of restaurant food
- free sample addict aka Tracy L Apr 5, 2009 12:14 AM
I really need to vent. Everywhere I go if I order something in a restaurant that has chicken in it it is usually overcooked tasteless, skinless, chicken breast. Aside from the places that offer a whole, half, or quarter roasted chicken, it seems like chicken breast is the only option. I am primarily talking about places I go to for a quick lunch or non-special occasion, weeknight dinner. Is anyone else tired of chicken breast or is it just me?
I never order chicken in a restaurant any more, unless it's fried chicken, and it's half a chicken (like at one of our local places). I don't even order it at the local Chinese-American places.
I've come to loath chicken breast, though I have some very serviceable recipes that use it (I have a lovely braised chicken breast recipe that's worth the effort, maybe I should buy a few). Mostly it's just bleah.
Get the fish instead. ;)
Your both right. The main thing here is what the market demands, and unfortunatly americans are ever increasingly lazy. I've heard "Idon't eat chicken with bones" hundreds of times. The majority don't know (or don't care) that the breast is the most tasteless part of the bird. Everything is "conveinience", anything we can shove in our face and get it over with so we can get on with our "busy lifestyle". Nation of sheep.
re: mrbigshotno.1
It's appealing to the lowest common denominator, plus what the wholesale market provides.
At home, I cook bone-in chicken thighs almost exclusively. If I buy a chicken breast, it's to make salad, and I poach it. In restaurants, I avoid chicken most of the time for the reasons Tracy L mentioned.
Between the "I don't eat chicken with bones" folk, and those that believe the breast is best and turn up their noses at "the cheap cuts", the restaurant world is awash in "white meat". Gimme the dark, tasty stuff every time.
re: mcsheridan
For the past six months I've been using chicken thighs, too - boned and boneless.
All I use the boned breast for is something like kiev, which is cooked quickly. I haven't ordered chicken in a restaurant in years.
re: mcsheridan
So, anyone who prefers breast meat is part of the "lowest common denominator"? Personally, I prefer the taste and texture of white meat. I always have. If you think that your preference for bone-in thigh meat makes you more enlightened or higher class than me, than that says more about your than it does about me.
I don't care about the bones, but I simply don't care for the stronger flavor and different texture of dark meat. And I don't live in America. I live in Japan. All of the meat except tiny little drumsticks is de-boned in Japan because the Japanese don't like to bother with bones either and sasami (a sort of white meat filet) and breasts are sold aplenty. I guess that also makes them part of the LCD, eh?
re: Orchid64
I'm sorry if I offended you (or indeed anyone else) but I did not mean "lowest common denominator" as a put-down, it's merely a marketing shortcut to take the easy way out. And I don't think that those who prefer dark meat are better or more enlightened or higher-class than those who don't.
In fact, my statement about "the cheap cuts" implies that those who are "higher-class" are among those preferring breast to thigh.
And I'll bet the chicken sold in Japan has a bit more (or maybe even a lot more) flavor overall than the overprocessed birds sold here.
To each his own taste, always...
re: Orchid64
Orchid64, I am going to question your basic assumption. You are CONDITIONED to prefer the taste and texture of white meat. I know, because I was conditioned that way too. It takes effort, sometimes, to break the conditioning and truly let yourself go. It is a process, not always easy, but one that can lead to extraordinary pleasure.
Quite frankly, I think there are certain applications for which it makes no sense to prefer white meat. In a long simmering stew in which the dark meat (on the bone) can lend more flavor to the liquid. For high heat charcoal, like tandoori (again, on the bone). I still like my fried chicken pieces to be breast meat, because the process is oily. But at least there is a reason for my preference.
On Chowhound, I think it should be a goal to constantly broaden our horizons and unburden our tastes from years of conditioning. I'd love to get to the point one day when I don't have to say "becuase that's the way I prefer it" or "that's the way I've always liked it" but to be able to make an honest (with myself) appraisal after serious investigation.
re: Steve
Forgive me but I think it is rather presumptuous of you to assume that Orchid64 is conditioned to prefer the taste and texture of white meat as if there is some sort of conspiracy planned by a nefarious chicken breast pusher crime organization. [ Chicken breast Yakuza?] Orchid64 lives in Japan and from what i have experienced, they have no qualms in offering every part of the bird and in some ingenious ways, Perhaps Orchid has tried dark meat and still prefers white. Not my or your choice but hardly some sort of Pavlovian Conditioning.
re: currymouth
i agree with curry. Perhaps not everyone likes what you like, and no, it is not always about a conspiracy.
Steve, you say that a Chowhound must broaden its horizons. Well, start now!
re: Steve
I grew up eating chicken thighs, wings, legs, backs and even necks. At some point during my early adolescence, I became turned off to the stronger flavor and softer texture of dark chicken meat. I am not sure why- I know very well what it tastes like, and that it is more tender and flavorful: it is that very flavor that I don't care for. I went through my teen and college years being the only one in the group who didn't enjoy a large basket of buffalo wings. Now, that's the opposite of conditioning!
re: vvvindaloo
Then I think you have indeed found your preference, except to say that I am sorry that the delight of buffalo wings is forever closed to you.
re: Steve
Steve, I couldn't possibly disagree with you more strenuously.
I have generally preferred lighter meats for my entire life. When I was a child, I wanted only white meat of chicken and turkey. I preferred pork loin to shoulder. Lamb breast was a nightmare to me.
You can't speak for another person's palette. "More flavor" is far from the only consideration. And especially speaking from a Japanese person's perspective, texture and preparation are vastly important, with refinement being a primary concern.
Broaden your own horizons and accept that fat and rich are not the ne plus ultra for every eater. As much as I enjoy an occasional decadent treat, that's certainly not the way I want to eat every day by a long shot. I'd take a chicken breast sandwich over a thigh one almost any weekday lunchtime, and it's certainly not because I have an inferior palette to yours. Mine is simply different, and more prone to fatigue, apparently.
re: dmd_kc
I used to be a dark meat eater growing up (which was an issue since we had 3 dark meat eaters and 1 light), but I switched over to liking light meat later on in life. When I lived in Japan, I found that the dark meat was a lot fattier than what we're used to in the states and found that preference for light meat to be a lot stronger. However, as huaqiao pointed out, the majority of Japanese cooking does seem to involve dark meat. Even at KFC and other fried chicken places, you're not likely to find white meat.
re: Orchid64
Isn't most chicken in Japanese cooking dark meat? Oyako-don, karage, chicken katsu, etc. I believe those are all made from dark meat usually.
re: mcsheridan
I'll take both sides of the battle on this one.
I prefer white meat chicken. I simply don't enjoy the taste of the dark. Nobody has conditioned me to eat only white meat. Health ain't got nothing to do with it - the more skin and fat the better. I love gnawing at bones.
I deplore the fact that most recipes tell you to cook chicken for far too long. I like my white meat at 155 F, and I don't get complaints about dark meat served at 160. While I don't know what I may be doing that differs from the norm, the dark meat cooks faster than the white when I cook a whole chicken. They are ready at the same time.
In my convection oven, a whole chicken (which I butterfly) cooks in 35 minutes at 400 F. A breast on the bone, depending on size, takes 15-20 minutes.
When I saute or grill a boneless breast, it's 5-10 minutes total cooking time (depending mainly on thickness).
Since I buy good chicken and don't overcook it, the white meat is usually juicy, tender, and very flavourful. Some of you bottom lovers may never have eaten a properly cooked chicken breast in your lives.
I deplore the fact that even restaurants serving good quality chicken overcook the breasts until they are as delicious as cardboard. Dark meat is simply much more forgiving.
I deplore that all of our local markets cook their prepared chickens beyond edibility. The dark meat survives the food code's 185 F (or is it 195?) "recommendation"; the white meat doesn't.
I use dark meat (on the bone and usually with the skin) in soup, and also in long simmering stews. The breasts contribute little to these preparations. I can eat the dark meat in these dishes because (let's be honest here) no particular chicken flavour remains after all that simmering. The meat tastes of its sauce or of nothing in particular.
Most of the chicken breasts I've had at restaurants are dry and tasteless. They aren't "tofu" analogues because tofu isn't tough. They are seldom worth eating other than as a generic protein source.
Then there is the stuff that looks like a chicken breast but has a weird texture and tastes of the chemicals processed therein. My heavens, what is that stuff?
re: embee
This is quite a good post, embee, very well reasoned. I will only add there are certain cooking techniques that are difficult to get right at home, like great tandoori kabobs. White meat can be good, usually you taste just the marinade really, but the thighs and legs when done properly are out of this world. Another example would be the Peruvian rotisserie chicken that is VERY prolific around my area (DC). Customers from all over Latin America line up and pay double the price of a grocery store-cooked bird for the flavor. They eat it all, of course, but the pieces of dark meat are especially prized, and with good reason.
re: mrbigshotno.1
I agree with all of this. I almost never use chicken breast, especially boneless. I almost always buy chicken thighs. I also rarely order chicken out, unless as others have said, it's fried.
The whole "white meat" thing came about from the "eat healthy " gurus a decade or three back.
Red meat was bad. Dark meat from birds was better. Best was white fish and white meat. Lower fat, cholesterol, and unfortunately taste.
Remember the ads trying to hype pork as the "other white meat" ?
re: hannaone
i think the white meat thing predates the eat healthy thong, in this country.
think thanksgiving - the iconic image is breast meat from a turkey...
One of the nearby Indian restaurants, where the rest of the food is very well made and delicious, uses the cubes of compressed pre-fab particle-board chicken breast , added to the finished sauces, for the tikka masala, korma, and saag on their lunch buffet. Very disheartening.
jfood is a huge dark meat chicken fan but also likes the white meat.
Most people cook chicken too long. Jfood was taught at least 190-200 degrees internal temperature and if you look on these boards you will see tons of recipes that roast a chicken for an hour in 400+ oven. Blech.
Chieck only needs to obtain 160 and jfood cooks to 165-170. At that point the breast is juicy and delicious.
So if you want to taste good white meat then cook it yourself and do NOT overcook. It can be good.
re: jfood
I SO agree with you about overcooked chicken breasts. Check out this chow recipe and see how quickly it cooks and to what temp:
I've made this a number of times and it's NEVER dry and/or tasteless.
re: c oliver
Thats boneless jfood hopes. When jfood grills boneless it is three minutes per side on the gril, no more.
re: c oliver
No way a breast with a bone gets to 160 degrees in 15 minutes in a 450 oven. It has to be without the bone.
re: c oliver
ur a better man than jfood charlie brown.
re: c oliver
Okeedokee...jfood always up for a challenge.
re: c oliver
OK OK stop yelling at jfood. :-))
He'll try it but he will use the other breast for some good chicken Parm since he plans on trying the Zuni Ricotta Gnocchi recipe.
re: jfood
Count me in agreement with overcooked chicken - I cook to 157 and let carry-over cooking to bring it up to 160 - clear juices and moist meat.
I buy the whole chicken (local farm raised) and the breasts actually have flavor. Legs and thighs for one type of meal (grilled, stews and casseroles) and the breasts get butterflied for braising, frying and stuffing. And the rest for the stock pot.
Hey, I'll trade anyone my chicken breast for their thigh any day of the week! But it has to have the skin or it's no deal.
I agree completely. The worst are those with the rubbery texture of having been cooked in a microwave, yet they have grill marks -- which are probably placed there for decoration. I can't stand it.
I do like boneless chicken breasts when I use them for Chicken Cordon Bleu, or my fried chicken cutlets.
I agree with this entire thread generally speaking. However, when you do find the perfectly cooked (skin-on) chicken breast, it is so. damn. good.
My ex was retired and did all of the shopping, so for health and economic reasons, he only bought boneless skinless breasts. Then he'd barbecue them until they were dry and tough. Ick.
My SO and pretty much just buy thighs now, and I've discovered a great way to use them for cashew chicken, since take-out was such a disappointment.
re: tracylee
Boneless, skinless breasts can be done on the grill perfectly. I drizzle some olive oil and whatever else I want on them. Heat the grill really hot, cook 4-5 minutes a side, no more. They're perfectly done and still wonderfully moist. So bone-in or boneless, DON'T OVERCOOK! It's that easy.
re: c oliver
pound it first and only cook for 3 per side.
re: c oliver
I do mine on the grill all the time, sometimes just my cast iton bone it or not. very simple and very moist. Never had a problem.
I do admit the fast food chains chicken is so so. Probably when I go to places like that I know better and I order a salad or soup or something simple. Don't order something you already know isn't going to be good. You are just asking for it.
I'm with the vast majority here - chicken thighs. And throw in those wings as well - even tastier but just more work to get every last bit of those tasty morsels of meat. Those sterile chicken breasts have their place - poached and in some sort of salad. Chicken breasts are the poultry equivalent of tofu: relatively tasteless but they latch on to sauces and dressings well.
re: bulavinaka
LOL! Chicken breasts as poultry tofu. Love it! And so very accurate too. But I think I like tofu better. '-)
re: Caroline1
Me too - the thought of a hen roaming the coop with no boobs has to be a major blow to her ego.
I'm in total agreement. I've disliked chicken breasts since I was a kid and complained that they were dry and bland compared to the other parts of the chicken. But, apart from restaurants, the way I see it is that everyone else can fight over the breasts and I can have all the yummy dark meat to myself <insert evil laugh here>
White meat vs. dark meat is like Mac vs. PC. They're different things. Virtues and drawbacks.
Both can be excellent when cooked correctly. But I could never say I liked one better than the other any more than I could say asparagus is a better vegetable than the turnip.
Depends on what you feel like eating. Most of the time, I choose the white meat -- but that's because I generally like lighter foods. Breast can be prepared delectably. And while I like salmon and mackerel a lot, there are time when I just want cod or tilapia.
Well, your thread title sure reeled me in, and gave me a good laugh too. I have long been railing (with no result) against people who 'only eat white meat'. They are also the ones most likely to be convinced that the 'Cajun blackened chicken breast sandwich' , a weekly special at their office flavor-free cafeteria, is somehow representative of 'Southern' food. (These are the same places that egg noodles with catsup is the same as spaghetti with red sauce.
re: Fydeaux
I don't get your post. Are you saying that blackened chicken breast is not Cajun? Or that Cajun is not Southern? Or are you saying that an office cafeteria simply does not prepare food well? I enjoy the occasional dish made with chicken breast, and do not eat dark meat at all. And yet, I've never been to a restaurant where (or met a person who believed that) spaghetti al pomodoro is the same thing as 'egg noodles' with catsup. Where do you eat, and with whom? You are making some gross generalizations here, and they barely seem relevant.
It's hardly surprising that your 'railing against' people has not shown positive results- we are discussing people's preferences here, not their ethnic correctness or cultural savvy.
re: vvvindaloo
Blackened proteins aren't traditional Cajun food. They're a relatively recent development by chef Paul Prudhomme. Also darn tasty if done correctly. Some people don't like seeing such things described a Cajun, but hey, it's not like there's some rule saying that regional cuisines were fixed in 1950 and not allowed to further evolve.
Dang, I'm now wishing that the place down at the beach that does a killer blackened tuna sandwich wasn't too far away for a lunch run.
As for the original post, I'm in the group that prefers white meat to dark, largely because I prefer less fatty cuts of meat in general. Back when I still ate pork and beef, I was the same way about red meat. It's just not a pleasant taste or mouth feel for me when there's too much blubber in the cut, no matter how many different types of meat I've tried. I'll have a craving for Buffalo wings about 4-6 times a year but that's it for how much dark meat chicken I prefer to eat.
re: beachmouse
Am I missing something here? You're not the first one who has categorized Buffalo wings as dark meat. I've cooked them and eaten them out but they were made with *wings* which is white meat. It IS white meat, isn't it? The ones I've had were. Please enlighten me :)
re: c oliver
I've always considered wings white meat as well. At fried chicken places 1/4 dark chicken is thigh and leg and 1/4 white is breast and wing. I think wing meat differs from breast meat more than thigh vs. leg, but the wing is still white IMHO.
re: c oliver
Wings are dark meat to me - they get used (if only just a bit) and so have significant blood vessels and marbled fat.
re: alwayscooking
Same here, and it's because of the fattiness, not what they get sold with at the chicken shack.
re: alwayscooking
But the meat is white not dark. I just don't get it. And I wouldn't eat a bone-in leg or thigh if you paid me so I take the white vs. dark things pretty seriously :)
re: c oliver
I have never heard of anyone considering the wing anything but white meat. It looks like white meat, it tastes like white meat, it is white meat.
re: c oliver
I consider wings white meat to the extent that there is meat. Most of a wing is skin and fat, though. Yum.
re: vvvindaloo
Wow! I dont think I have ever been so completely misunderstood, not even by my ex-wife. And I can think of no way of responding to you that would make my views any clearer.
So I am sorry if you were offended, and I am leaving this topic.
This is one I use which makes the most delicious good ol' BORING Boneless Skinless Chicken Breasts.
I make chili bread. Yes just regular but with stale sour dough bread, I rub with olive oil and garlic and then add chili cumin and cayenne. Coat the bread and bake till toasty. Something about toasting it with the spice makes the difference. Cool and then put in a processor to grind up. You may want to add a little more chili powder or cumin and I like some parsley as well added in dry not fresh.
Now in the mean time I have my breasts marinating in buttermilk, hot sauce and pepper. Overnight. Then dip the breasts in flour, then egg, then the chili bread crumbs. Pan saute in cast iron and butter and olive oil mix and then finish in the oven. Serve with a lime cilantro, chili powder, and sour cream sauce. It is a simple easy sauce which is cool with the spicy chicken. Also a small bit of salsa on the side is wonderful with a fresh avacado, lime and mint salad.
Now, that chicken melts in your mouth so juicy and NOT so boring. Other than the bread crumbs it is pretty simple. Marinade ahead and make the sour cream sauce ahead.
Another one marinated in V-8 and then coated in fresh bread crumbs and cocoa and spices with a fresh tomato and brown sugar glaze. Another moist tender NOT rubbery simple NOT so boring chicken breast.
They can be made good
re: wolfmonk
I was recently reading a thread on one of the local boards where a user complained that the panino at a new restaurant in my neighborhood contained dark meat and the Hound was expecting a breast and did not like the sandwich much because of it.
People are so expecting white meat in restaurants that they're expected to be warned if that's not what they're getting.
I've always loved dark meat. Even as a kid I wanted legs and thighs all of the time. I avoid any dish in a restaurant that says it's made from boneless breasts because I know 90% of the time it's going to be dry and flavorless. Yes, I know breasts and can done well and I have cooked many a tasty breast in my time, but restaurants usually don't get it.
Now that boneless, skinless thighs are available, I use them a lot more in my cooking. My husband, who always claims to prefer white meat, doesn't know the difference once I've cooked them up in a delectable sauce.
re: Avalondaughter
I do like boneless skinless thighs for some things but definitely not all. 90% of my clients for catering or who I personally cook for and my friends, breasts. But I don't mind the dark at times.
I make a light lemon and herb sauce and I HATE it over dark meat. And to agree restaurants make it too much and too dry but that doesn't mean too many have converted to white mean and it is any less more appealing.
re: kchurchill5
Lemon and herb over thigh doesn't appeal to me at all. I know of no animal that has such disparate tastes as the various parts of poultry. The same flavorings work on most cuts of beef, lamb, pork -- but the same can't be said of most birds. Weird - I've never really thought of that before.
I love chicken breasts for chicken salad, for enchiladas, and for tossing on a salad or a bbq baked potato. But I almost never order chicken of any color at restaurants. If I'm paying the money to eat out I want something a little more exciting; I can make a kick-ass roast chicken myself at home.
re: mordacity
Chicken breast in my lovely chicken salad is necessary, I'll admit that. Thighs do tend to be harder to get right for chicken salad because of the gristly bits. My husband gags on things like that, so I use chicken breast but only when the texture is really important. I never over-cook it, and I cook it in something that enhances the flavour (usually broth with onion and garlic).
Hear hear! Chicken breast is the tofu of meats. It can taste good, but by itself it's essentially tasteless. One really has to cook it the right way to make it delicious. The other parts of the chicken--thighs, legs, bones, liver, feet, etc.--are way more interesting to eat than the breast.
re: dty
dty, the breast can be amazingly delicious if cooked right. Dredge 'em lightly and cook over HIGH heat at four minutes per side -- then tell me they're bland.
"Delicate" doesn't equal "tasteless." You know, macadamias don't explode with flavor. Avocados are mild and buttery. Sweetbreads' taste is gentle and complex. Do these ingredients all qualify as "tasteless?" Of course not. To condemn chicken breast as flavorless is to say garlic is inherently "better" than lettuce.
re: dmd_kc
It's best to start with good breasts taken from chickens raised well in a healthy environment - their taste and their texture are different
re: dmd_kc
I am not a fan of breast meat, but one of my favorite recipes is so simple and tasty that I just may run out an get me some. I buy the bone in breast, season simply with salt and pepper and perhaps a dash of lemon pepper also. Then lather on Dejon mustard on all sides then bake in the oven at 300 degrees, Turn once and bake to an internal of 160. The caveat is that the bones lends itself to the flavor.
re: dmd_kc
You call it delicate, I call it bland.
Besides places that serve the whole chicken as mentioned in the OP, the only mass market place I can think of that serves dark meat is Panda Express. Orange chicken is made from thigh meat and many competitors say that's an advantage Panda Express has because they can make money off cheaper dark meat rather than the usual chicken breast.
Interestingly, if you google Panda Express Orange Chicken, you get a lot of hits of recipes people have come up with to replicate it at home. Recipes which use breast meat. Heh. Americans just have an aversion to dark meat it seems.
Julia Child said Americans send all the good chicken parts to France, meaning the dark meat. We keep the chicken breast here to serve on top of crappy salads in crappy restaurants and are conditioned to teach our kids to like it from birth. I'm all for letting people eat the white meat if they want. I get to keep my cheap, delicious chicken thighs and legs all to myself!
re: janecooks
When I lived in Miami I noticed I could buy veal liver for next to nothing. It is a lot more expensive here in Toronto, but is far, far more expensive in France where it is almost a delicacy.
For the most part I have preferred breast meat. As a child I really wanted to like drumsticks because of the 'handle' but never did. I went to culinary school and worked in the industry for many years so I consider myself knowledgeable about food.
Now if I am preparing a chicken dish that is braised or stewed, I do prefer dark meat as white meat would be dry.
I have noticed that the people I know who like dark meat like to make disparaging comments about those who prefer white meat. Why is this? Doesn't my liking white meat mean we won't be trying to get the same pieces of the bird?
re: amethiste
That's the way I look at it: more dark meat for me! (of course, if the breast meat looks Really, Really, good, I might sneak one small slice in there just for contrast with the dark stuff.) I'm not crazy!
re: amethiste
"I have noticed that the people I know who like dark meat like to make disparaging comments about those who prefer white meat."
I also have noticed that, and I don't think it's just limited to chicken. Some people make those same superior remarks if one likes filet mignon as opposed to a rib-eye.
re: Miss Needle
Just like the OP suggests, the strong tendancy toward white meat in the US has led us into bastardized flavors and flavorless meals: Indian and Chinese restaurants who serve no dark meat or meat on the bone. Moroccan restaurants using all white meat in their tagines. Somebody could go their whole life eating in Italian restaurants in the US thinking that the Italians only eat their chicken as boneless, skinless breast meat. Sure, bastardization will always be with us, but people who are not averse and even actively like dark meat want to make our world a tastier place.
re: Steve
Tastier to whom?
And where in DC are you eating? I live in NY, and I have never been to an Indian, Chinese or Moroccan restaurant that served ONLY white meat. And as far as Italian cuisine (which isn't very big on chicken, anyway) goes, the vast majority of Italian chicken dishes are white meat-only.
re: vvvindaloo
Good question - tastier to whom? Let me answer that.
For certain techniques, dark meat is superior. And I THINK I can prove it, but it's not easy, so bear with me, this might take a while.
One example: I think dark meat, on the bone, is tastier for stews.
Only in a few places in the world (notably in the US), are boneless, skinless chunks of white meat so prevalent, and these would be the only places somebody would make a stew with white meat only, like a chicken pot pie.
In fact, I do not believe you can find a stew recipe that you can link to on the internet from anywhere else in the world that does not include dark meat. Not Continental Europe, not Africa, not South America, not Asia. Look up Italian websites, French Websites, Portuguese websites, wherever you want, you will not find stew recipes with only white meat. Why would this be? I have traveled extensively throughout France. I have never come across a stew recipe that uses white meat only.
The only place where this is true is certain parts of the US and maybe a VERY few other places. Maybe a few individuals might do it, but entire societies, I doubt it. There has to be a reason for this, unless you believe it is coincidence. I believe it's because it tastes better. ... to whom? To ALL of those people all over the world from Asia to South America and beyond.
I will say that the ONLY people to whom stews are better with white meat only are people who have been conditioned against dark meat or a very few individuals whose personal revulsion to dark meat is inexplicable. As I've said before, you can always find anecdotal evidence to show anything.
In addition, and I believe this is important, to those folks who THINK they are only eating white meat, you are enjoying it sometimes in a dish made with stock using dark meat as well, so the flavor of dark meat is certainly present. This leads me to believe that the distaste for dark meat is more psychological than any "personal preference" in most cases.
Your comment that the "vast majority of Italian dishes are white meat only" seems wild to me, though I am no Italy expert. I asked a friend who is, and he said that you will not find chicken on a lot of menus in Italy "It's no pork" but Italians can and do eat chicken- all parts. He disagreed with your assessment.
Anyway, go ahead... I do not know for certain that I'm right, but I'm pretty sure I am.
re: thew
France as much of Europe has been a pretty wealthy country for a looooong time now, and every family has plenty of access to supermarkets and chicken parts in various forms. Yes, they like chicken breast for some things, as I do, but really it would be rare to find someone who rejects their coq au vin, whether their background is peasant or aristocrat.
re: vvvindaloo
I am a dark meat fan, and I generally agree that if most people like white meat, there's more dark meat for me! However, the drawback (and, I think, what encourages the complaints by dark meat lovers here and elsewhere) is that it is harder to find chicken dishes with dark meat.
And VVindaloo, I live in NYC (Manhattan, specifically), and I have gotten delivery (or TRIED to get delivery) from a few Indian places that only used chicken breast. I have specifically asked "does this dish use breast or dark meat?" Answer: Breast "Is there any way I can get dark meat?" Answer: No, we only have chicken breast here. Ouch!
re: NYAngeleno
Thank you for clarifying our main issue, NYAngeleno: "it is harder to find chicken dishes with dark meat."
Hard to nearly impossible in some places. We don't have anything against breast meat so much as we'd like a near-equal chance to enjoy dark meat when dining out.
Must be why we cook so much of it at home. :)
re: mcsheridan
Yeah, a Moroccan 'deli' opened up in downtown DC trying to appeal to the lunchtime crowd. Folks say go there and I find tagines with chunks of boneless, skinless white chicken. Really, I promise you, they are cooking it this way to appeal to a certain public, not because they themselves would ever eat it this way or because it tastes as good. They are making a concession to folks who are tired of the same burgers, etc but don't really want to be challenged by an exotic food.
My name is LABuckeye Fan and I'm a chicken rube. I prefer the boneless breast. I wish I liked dark meat, it's cheaper. I just don't. I'm not saying I never eat it with bone in, either. But there is just something different about chicken bones. I have no problem eating a whole red snapper as it stares at me from my plate, or gnawing at on t-bone in the privacy of my own home.. But there is something about eating chicken off the bone that feels like an autopsy. I will bake a delicious whole chicken, remove the breasts and use the rest for soup. There. I've come out of the chicken closet.
re: LA Buckeye Fan
Everyone in the CBA (Chicken Breasts Anonymous) meeting recites, "Hi LA Buckeye Fan..."
And as I walk up to console you, I hand you your ginger beer with vodka and lime juice, and with slight of hand, pull out the dark meat from your soup... :)
re: bulavinaka
Bulavinaka, lol. I wouldn't have it any other way.
I have ended up in an ideal marriage. My wife only likes white meat chicken, cooked dry, skin removed. I have always favored dark chicken, I love the skin, and I gnaw the bones, so I get all the good chicken parts. Of course, my wife thinks she gets all the good chicken parts. A satisfying paradox all around.
re: therealdoctorlew
I, on the other hand, have married into a family that unanimously regards chicken or turkey breast meat as fit only for salads or sandwiches, with LOTS of mayonnaise. Our Thanksgiving turkeys are always cooked with a whole extra set of legs, and afterwards the entire breast goes into the fridge. The upside to this is that I've learned how to cook an edible breast, something I'd grown up believing was nonexistent. A very pale pink is what I go for...
Having read this thread, I think I have an explanation for the disparaging of those who prefer white meat, one the OP hit on the nose. It's not white meat per se but the precooked cubes of pale, rubbery chicken breast covered in sauce that appear whenever you order chicken. The bland, overcooked stuff does disservice to diners who want something better, to diners who don't know better and then get used to and expect chicken breast in everything, and to people who like white meat done well and now have to deal with the backlash from those who are sick of seeing it everywhere.
And just for the record, I prefer dark meat and wish it showed up more often in chicken dishes. But at least dark meat's lesser popularity makes it cheaper.
re: pickledginger
If more people would do Sam's Lincoln Log chicken (I did my last one upside-down, with chipotle powder and spanish paprika on a sturdy carrot platform), maybe we all could get along. Every bite was as good as the next.
re: pickledginger
I, a chicken breast eater, abhor the rubbery, pre-cooked cubes of 'white meat' offered at low-quality establishments and refuse to eat it. But I disagree that the disparaging comments of some have anything to do with the quality of the meat- they are about looking down on others who have accepted, or even enjoy, a food trend (the alleged increase in the use of chicken breast meat over dark meat in restaurants) that they do not like. Certain posters here are convinced of the superiority of their own preference (and I am not referring to actual 'bastardization' of ethnic recipes or techniques, which I cannot support) because it is "tastier".
re: vvvindaloo
Yeah, you're probably right that a lot of the frustration is about food trends that go against one's preferences. But as a dark-meat eater, I'd be a lot more likely to order chicken, assuming it would probably be breast, if I could count on it being juicy and flavorful. It's those dry cubes that get to me!
I note that you used the word tasteless. I would object strongly to that as taste is a matter of opinion.
Now if you said flavourless then I'm right there with you.
My SO, a low-fat, very-little-red-meat, take-away-the-skin sort of person, who will regularly deliver up two pale slabs of meat nestling in a styrofoam cot with matching white under-blanket. My task is to try and make it interesting, to develop the flavour it is so lacking. This is of course easy. Out comes my rendered chicken fat, or I inject garlic oil, or it is sliced and filled with smoked meat and cheese or whatever. May be bread it with some unusual seasoning.
"There," she will say, "I told you it tastes nice".
Mind you, she hasn't yet grasped the boneless-chicken-thigh replacement subterfuge.
I am a bit hesitant to weigh in on this controversial thread (!) but surely it depends on the quality of the chicken. If you buy cheap, boneless, skinless chicken breasts in a package the likelihood is they will be somewhat bland. If you buy a whole, free-range chicken and cook it whole, or cut it up yourself, the whole bird will be tasty. Whether you prefer the white meat or the dark is then down to personal preference.
I am always shocked when I hear of chicken available in the States for as little as $0.69 per pound. You'd never, ever get chicken that cheap in Europe. I am assuming (although I don't know as I've never tried it) that is the kind of chicken which is tasteless. I know that in the UK the battery chickens that cost a few quid are just not worth it. The problem is that a lot of people have got used to chicken as a cheap staple. Spend a bit more on it and eat it less often. :-)
re: greedygirl
The low price for chicken in the US you cite is for, as you say, battery chickens as a cheap staple. Free-range, organic, etc. chickens are not inexpensive in the US.
I tend to agree with the OP; restaurant chicken seems to be overcooked and bland for the most part. However, I enjoy cooking chicken breasts at home, where I can control the doneness. On Thanksgiving, I like a slice of juicy breast to go with the huge pile of dark meat, but when I make sandwiches the next few days, it's mostly white meat. And, when I cook chicken at home, it's usually thighs or legs, although that may be because of price as much as flavour.
Anecdote: my mother-in-law lived in Windsor, Ontario, across the river from Detroit. On a visit when we had gone shopping on the US side, we stopped at Church's chicken on the way back. I went into the store (where I was the only white person), and ordered 16 pieces to go. "All white meat?" the large black man behind the counter asked. "No, all dark" I replied. He gave me a funny look, but when we got home, we found a few extra pieces tucked in.
re: KevinB
Good for you that you are open to both. I liken this issue to spicy food. I don't insist ALL of my food be spicy, but if a dish is traditionally served spicy, then generally I want it prepared for me that way. I'm sure very few people want hot chili paste spread over their Eggs Benedict, and I'm sure Buffalo Wing aficionados don't want their wings deboned.... just because it's 'easier' to eat them that way.
Here's what I 'd like to see..... for folks who shy away from dark meat.... the next time you go to your favorite kabob place, instead of going for the tried and true boneless chicken, order the bone-in kabobs for once. You may be pleasantly surprised that they come out not greasy but full of flavor and better than those hit-or-miss chunks of white meat.


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I have a 7 yr old 125 lb great dane. She absolutely loves the bed, in fact after she checked it out and got into it she won't get out of it. It is huge and she has plenty of room to stretch out. I probably could have ordered the 'Large' size bed, but I wanted to be sure she'd have enough room. I am very satisfied with this item and would recommend it to anyone with a large dog.
I have a big dog and as with many big dogs, she has hip dysplasia, so we were looking for a REASONABLY priced extra large Orthopedic dog bed. This bed totally fits the bill. My girl can spread out and lay her head on the very nice bolsters. She loves chomping on her bones while relaxing on her bed. It is an great value and excellent quality. I haven't washed it yet, but just knowing that I can take the cover off & wash it is such a PLUS!! I love Overstock.com !!
Looks as pictured. I bought the extra large for my German Shepherd. It's a perfect fit. I think he doesn't use it much because it keeps him too warm but that should be fine during winter months. Could have used thicker foam on bottom due to weight of dog 90lbs.
My dogs are getting older, they are 7 and 6 years old. I had been awakened to my dog twisting and turning over to discover he was having a seizure. I decided to spoil him with this bed as I realized he was getting older and that in his last years I wanted to make him more comfortable.
I have searched for an XL dog bed for weeks. We have a Great Dane that we allowed to occupy our couch. It was to the point he paced back and forth if someone was in "his" spot. I cringed at spending almost $*** for a dog bed, but when you have a dog of this size, you need a big dog bed. Really the reason he loved the couch so much was the arm rest and this bolster pillow around it works great. Last night was his first night sleeping on his bed. I'm pretty sure he likes it, as he never got up on the couch, plus a soon as I let him back in this morning, he went right back to it and laid down. The only CON would be that the bottom of it is light colored sheep skin! I put his blanket on the bottom to help keep it cleaner.
Overall, I'm very happy with the purchase. My only complaint is that it could use a little more foam on the bottom of the bed. I bought an XL for my large, 90lb lab. It's very big! I definitely could have bought the large for her instead. I'm satisfied with the quality of the bed, for the price. I would recommend this product to others!
My long, skinny greyhound absolutely loves this couch! We have tried many beds for her but nothing was right. She is a "nester"; constantly scratching in circles to get comfortable and a nocturnal roamer. Since we first put this couch down, she has not wandered around the house at night or tried to get up on the furniture. She loves to rest her head on the bolsters. I have not tried to wash it yet, because I do not have the heart to make her get off that long! Wish I had purchased years ago.
My dog is not particularly fond of the bed; the mattress she lays on is quite hard.
WouldI recommend it..thats a maybe/ I did buy an XL, And the dimensions are on the posting, but, with those large bolster cushions it is ENORMOUS. I have a Lab/shep mix. It is larger than my fireplace. You need to have alot of room as the bolsters will dwarf your own sofa. It is a handsome piece but with all this size, why make the cushion so thin in comparison. Also looks like a pain to wash and remove the covers. If you have a huge den that can that can handle another loveseat (if you go XL) great. Also remember the inside measurements where the dog sleeps is much smaller than the overall measurement. I forgot to do my mom's trick,,,lay out newspapers to the exact size and see if it works in your home The bolsters do give it a 3D visual of it being larger. I will return mine as I do not have the room. Repacking this thing takes car crusher.
My dog loves this bed. Would recommend this to other dog owners.
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subset: commoncrawl


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You've got the grill, now get the grill knowledge.
Weber Nation has it all. Stories. Techniques. Videos.
Lessons. The works. Come on over, the grill is hot.
To me, there is something special about grilling in the winter when it snows.
By Mike Lang
Since everyone will be looking forward to that first bite of turkey, really give them a gift by smoking it.
By Kevin Kolman
Check out our tips for winter grilling
We have some easy tips for grilling in the wind.
This video blog post has great tips for making your feast a success; with information on what tools to use, how to setup your charcoal or gas grill, and other tricks of the trade.
6 tips for winer grilling.
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Sister Wives' Child #17: First Pic!by Free Britney at . Comments
Sister Wives star Kody Brown welcomed his 17th child yesterday.
Today, we bring you the first look (courtesy of TLC) of Solomon.
Solomon Brown was born at the polygamous family's Las Vegas home at 2:02 Wednesday morning, weighing in at 9 lbs, 10.5 oz. Here is the little angel with father Kody, mom Robyn, and sort-of moms Meri, Christine and Janelle ...
Robyn's pregnancy was the focus of Sister Wives' Season 3 premiere.
Solomon joins Mariah, Madison, Savanah, Logan, Hunter, Garrison, Gabriel, Aspyn, Mykelti, Gwendlyn, Ysabel, Truely, Paedon, Dayton, Aurora and Breanna.
Three of the children are Robyn's from a previous relationship, so this is her first child with Kody, who has fathered the other 13 kids with the Sister Wives.
Congratulations to the happy, unconventional, ever-expanding family!
congratulations on the bith of Solomon. My faith is different than yours but that is between you and the Lord. I enjoy your show and am very curious how it all works. I have done research in the King James Bible and there are many historical basis in the Old Testment. I am still spending time in prayer and study on your life style. I pray you all are happy and continue to have a strong faith and walk with the Lord and that all your children grow with some kind of strong relationship with the Lord. God Bless
This sicking family should be tarred and feathered. Cody must be well hung and those fat whores are ugly!


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SpellForce 2: Shadow Wars Walkthrough :
This walkthrough for SpellForce 2: Shadow Wars [PC] has been posted at 24 Jun 2010 by dumbell and is called "Walkthrough". If walkthrough is usable don't forgot thumbs up dumbell and share this with your freinds. And most important we have 2 other walkthroughs for SpellForce 2: Shadow Wars, read them all!
Walkthrough - Walkthrough
==================================== SPELLFORCE 2 ! SHADOW WARS ==================================== COMPLETE WALKTHROUGH V 1.0 Completed 6/6/10 Written and maintained by James Friel Copyright @2010 James Friel (email@example.com) This FAQ is solely intended for use on Gamefaq.com forum site, and may not be reproduced or duplicated without permission of myself. If you want to use or duplicate the FAQ, feel free on other sites, I really am not a greedy person, just make sure to credit the FAQ and myself when doing it. 2006 JoWooD Productions, Developed by Phenomic. Published by JoWooD. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TABLE OF CONTENTS =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- I. Revision History II. Introduction III. Walkthrough 1. Iron Fields 2. Normiar 3. Rushwater Downs 4. Sevenkeeps part 1 5. Westguard part 1 6. Underhall 7. Sevenkeeps part 2 8. Dun Mora 9. Westguard part 2 10. Needle 11. Iron Fields part 2 12. Gate of Swords 13. Uram Gor 14. Fireforge 15. The Magnet Stones 16. The Crater 17. The Tuscari Desert 18. Dragh'lur 19. Shal 20. The Crystal Wastes 21. The Song Glass 22. The Crystal Forest 23. The Steel Shore IV. Hints and Tips V. Last Words ========================================= I. REVISION HISTORY ========================================= 6/09/09 v1.0 - FAQ started - Added Introduction - Added locations 1-23 - Added Hints and Tips and Last words [NOTE: My revision history starts at version 1.0 and each change will be noted as a .1 addition, so the 3rd revision, if it ever gets to that, will be the version 1.3] ====================================== II. INTRODUCTION ====================================== Ok first off we will give you some intro on installing the game. The game Spellforce 2 is a little tricky to get to work, the company website has never patched the game to have it install all needed drivers and programs to work on many systems. I will tell you what to do and hopefully the game will work the first time you try and play. if it doesn't, i'm sorry you will have to go to the company website and try and troubleshoot. http://spellforce.jowood.com/forum/forumdisplay.php?f=226 1) Put in your disk 1. You will get a pop up menu that has a few functions. Do NOT install the game yet. Instead click the 2nd option, install "MSDIRECTX" . This will not mess up or overwrite any Directx files already on your computer, it only adds in needed things. 2) Install the game. After installing you will get a pop menu wanting you to install 3 things.. Directx files, Xfire online, and a 3rd option. INSTALL ALL 3 items. Again this will not overwrite more modern versions of DirectX or anything else. Current DirectX versions do not include the older drivers that these older DirectX files need to run the game. 3) Do not run the game, you have 1 more thing to do. Click the X on the pop up start menu closing it. Now go to the website http://www.tagesprotection.com/main.htm?page=5.5.htm You want to install 64bit drivers (2nd option) TAGES. I believe this is needed to play on any Vista or Windows 7 computer. 4) Now, you have installed everything that should be needed. Right click on the Spellforce 2 icon and make sure you have "run as administrator" checked. Now run the game. It should work fine, usually any problems have to do with the TAGES 64bit drivers not being installed. Now that installation is complete, we will get ready to play the game. This is a Walkthrough, i will not go into detail on the details of the game, army building or similar things. You can find those in the manual, or other FAQS, or on the website. We are going to be creating your main character as your fighter/tank, and your other secondary characters as archer/mage support characters. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- WALKTHROUGH! WALKTHROUGH! WALKTHROUGH! WALKTHROUGH! =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- ====================================== 1) IRON FIELDS ====================================== You start off the game in the Iron Fields Tutorial. Its pretty basic so just follow along. You can click the arrow on the text bar to go through the text speech of the helper. Kill the Wolf as it approaches. You will gain a level. Pick [COMBAT RANK 1]. Bor will now join your party. MAKE SURE that any member who joins you access their skill/spell menu and click OFF automatic. You want to assign things yourself. Some skills they automatically assign anyway, but you want to have as much control as possible. TURN OFF AUTOMATIC. Continue and arrive at a gate, killing more wolves. Equip your new dagger on your Main character and keep going, killing spiders now. You will come to your house where LYA is dead. Rez her and summon her to your spot. After the cutscene, open the treasure chest nearby, and equip items you want. Make sure to have LYA equip the healing staff she will automatically heal your members when they get injured. Keep going, killing more spiders. After you kill the big spider you gain a level. Pick [COMBAT RANK 2]. Kill the enemies behind the gate with magic and you will come upon NIGHTSONG. Kill her attackers and you'll Rez her as a party Guest. Keep moving, and you'll come to some ruins to fight some more Shadowblades. Kill them and click the lever to light the column fire. As you go east you will encounter Wulfger. Talk to him to get your first village. NOTE: I have found that when gathering supplies with village workers, it works best to have a few extra workers at each area. You can only gather materials one at a time, but while one worker moves back to your storage building, extra ones can start gathering. A) Send your starting workers gathering silver. As you get more silver, create 6 more stone workers. Now create 2 workers and build a blacksmith. B) Create 5 soldiers. Take them on the south path and kill the spiders down there. As you do this, upgrade your smith to a workshop and create 5 archers. Take all 10 troops north to defeat the shadowblades/sorceress. C) Select 3 idle craftsmen and create a farm. Take your troops NW into the ruined town and clear out the town of enemy and towers. Go west to the town gate and talk to Thora to open the gate. Now head west through town towards the dragon area. On the left you will get a treasure chest with 2 level 17 items. Talk to the dragon for a cutscene. Afterwards you will level up. Pick COMBAT Rank 3. Head towards the north gate and after the cutscene there talk to Kolar, then enter the portal to Norimar. ====================================== 2) NORIMAR ====================================== Head north and kill the skeleton. Continue north and kill the 3 undead in the alcove. Head back east and fight a larger undead force at the crossroads. Make sure to use your skills for faster killing. Let yourself heal up after your battles. Go east killing undead in the next area who have ambushed some troops. As you head west, you'll run into sentry Rottgar who will have you clear the nearby tower of undead. Do that, then return and talk to Rottgar again. Make sure to ask him about being left behind. Clear out the remaining 3 towers of undead and light them. There is a large undead force east in some ruins with an undead rider. Kill the undead first then focus on the rider. (will lessen the damage they do on you). After finishing off the towers continue north killing any wolves or undead you run across. You'll find a "?" area which holds a diary. You'll level up about this point, pick [HEAVY COMBAT ARTS 1]. Lya now has a basic healing spell (nice!). Go north to the wolf den and kill them. Then east past the big horn (remember this place) and up towards town, killing any basic foes in the way. Talk to Solveig, you can choose either option 1 or 2. Then west to another cutscene. After, have your horses ride straight to the horn and activate it. At the same time take your party east and clear out any foes on the east pathway. Go back to town and talk to Weapon Master Uland to finish Solveig's quest. Pick the club [WILD VINE CLUB]. Talk to Merchant Nuura and sell any unwanted items. Pick up a shield for your main character and 2 Orc bows for later. Talk to Merchant Hallmar and get 2 accuracy rings for later, and 2 Gold Seal Amulets for your characters. Go to south end of town and talk to Magistra Hedwig and listen to her offer. Report her to Baron Orthrandt and go arrest her. Win the fight and report back to the Baron to get the [SEAL OF THE FALCONS]. Report that the pass is closed. Now follow Falkmar down the path south to activate your village. Build stone and silver smelty's near the ore to start gathering. Build a blacksmith and upgrade to Workshop. Start pumping out soldiers and archers for your force, and have a couple workers make a couple farms. Once you have about 30+ army head north down the road. You'll fight 3 undead camps. Kill all foes, clear out all buildings, get all treasure chests. Afterwards you'll encounter scouts heading to the Vault of the Undead. Go NW and clear out the Vault and seal it. At the journeystone south, head east up the hill into the center area. Clean it out of foes (bears, wolves, etc) and you'll find the 2 ward children Rolf and Inga. They appear when you get close to them. You'll level up, this time pick [LIGHT COMBAT 1] so your Hero can use a bow if he needs to. Go to the south Portal and enter into Rushwater Downs. ====================================== 3) RUSHWATER DOWNS ====================================== As you start you want to escort your supply packtrain to town. Simply head down the path and kill any foes that lie in wait. At the town gate you'll help defeat some enemy forces attacking the town defenders. When they are dead, DO NOT head into town yet. You want to explore the entire map. Explore the map, kill any foes about and gather any treasure. Connach town is to the southeast, and the enemy camp is to the northeast. The enemy camp is closed for now, but you can still use your main character with a bow to take out the enemy towers, some troops and a couple buildings. Take the time to do this makes the enemy battle so easy. When ready keep your 3 support characters at the Northeast journey stone. Enter the town proper with your main character stopping at the merchants to sell off any unneeded items. Nothing is worth buying here. Continue and talk to the town leader. This will trigger a cutscene where the enemy camp is activated. Don't worry about building your town, you won't need it. Have your main character journey to the northeast stone. Now take your group to the east side of the enemy camp where the stone/silver resources are. Start killing the workers. Soon some enemy troops will come out. Kill them all. You should be able to clear the entire camp with no problem, you lessened the town earlier remember. Go ahead and clear the camp and loot it. You'll level up here. Pick [HEAVY COMBAT ARTS 2] for your main, and for Bors [LIGHT COMBAT ARTS 1] and [WORLD MAGIC 1] for Lya. Return to Matricus to get the portal stone/book quest. Head to the north cemetery and clear out the undead to get these items. You'll level up again. pick [MAGIC 1] for your main. Now go to town and talk to Alwin, and ask about the Falcons. Then give him the letter you carry. Now go to Connach town and talk to Berengar about the kneeling fellow then about the Falcon armor. Talk to Letho Grey afterwards. Journey to the "Portal to Sevenkeeps" journeystone and kill the bears and Dr. Mauser. Professor Twiddle appears so talk to him. Go back to Berengar and now you can go to the "portal to sevenkeeps" and enter, heading to Sevenkeeps. ====================================== 4) SEVENKEEPS Part 1 ====================================== Sevenkeeps is going to be 1 of the 2 main areas you will be in a while. It is a large city area with many quests and things to do. First off, you want to explore the entire map there are many treasure chests about, a dozen or more journey stones, some minor foes (wolves, hornets, spiders) and you will be doing many many quests and running about here, so you want to have everything easier. Take your time, explore everywhere, kill everything, loot everything. Do NOT enter the ramp up to the center area where your quest marker is, save that for last. There are various "quest" items hi-lighted by some yellow gear symbols. Make sure to pick all these items up, saves time later. [NOTE:] No not worry about the numerous merchants about, you will trade with them later, you'll be leveling up some so no need to buy things that you'll quickly outgrow. There are Bandits to the far southwest, and in the near southwest is a multi spawning spider spawn area. Your characters should be strong enough to survive this spot, just make sure to keep Lya safe in the back, her area spells do wonders. Once you explore the map you can head to the center area and trigger a cutscene with King Ulf. Westguard home is given to you (this is the other main area you will be in much of the game). Talk to Moonsong, then General Einar, then Falkmar, then Bailiff Utrecht. Journey to the University and talk to Master Askan, Professor Undergant (ask for the Reinforced Falcon Scout armor). You will level up then talk to Professor Twiddle. Pick [HEAVY COMBAT ARTS 3] for your main character. Journey to the Dwarves Quarter for a cutscene. Talk to Jared. Journey to the Priests Guild. Talk to High Priest Alastar, then Priestess Sephis for her quest, then Priest Galius for his quest. You should already have all the items for Galius since you explored the map earlier. Talk to him again to complete his herb quest. Talk to Alastar. Journey to Sacred Ground and kill the undead spawning there. Return to Priestess Sephis to complete her quest. Talk to her again for the Observation quest. Talk to Alastar again. [NOTE:] The Observation quest is done at night. You will go to the 8 houses with magic circles in front of them. As you approach the occupant will come out. Write down their names and if they are masked and wearing cult gear they are guilty, if not they are innocent. There are 4 men and 4 women, 2 of each are guilty. Do this, and go back to Priestess Sephis. SAVE FIRST. Sometimes the quest doesn't quite register right and you might be 1 off. You can just try combos to get the correct answers. Then talk to Alastar for your reward. Do this quest the first night you get, to get it out of the way. Journey to Traders Guild and talk to Laudinia, then Jorge, then Odger. Journey to Crafters Quarter and talk to Guild Master Cardogan, then Thoya and finally Firin. Journey to Dwarves Quarter and defeat the stone golems and return to report to Thoya. Talk to Cardogan again and receive your vial. Head to the Traders Guild again and talk to Jorge, who will give you keys to his chest. Open his chest with the 2=red, 8=yellow, 4=blue, 9=green. Talk to Laudinia for reward. Journey to Spiders lair and defeat the spiders there for the 4 web quest items. Journey back to the Traders Guild and talk to Odger, then Laudinia. Now before we continue with the main storyline, we will take a detour into your new home of Westguard. ====================================== 5) WESTGUARD Part 1 ====================================== [NOTE:] You will be coming to Westguard many times, to advance your town and to perform some quests. A major thing to remember is that each time you visit your town, your resources are set back to 0. Buildings stay, but all resources are nullified. What does this mean? It means that you only want to collect resources you absolutely need and save the rest for later. I'll tell you as you go. Stone is about unlimited you can collect that all you want but the other resources are finite. As you enter Westguard, go talk to Bailiff Ulrecht then to Builder Warrad. You want to head out and clear the demons from the 2 outlying farms areas and around your town. As you kill the demons on the farms, workers will be freed so have them repair the farm houses first, then gather on the east side of town near the resources. 1) Have 5 workers build a stonemason near the stone and start collecting. You want to start upgrading your town. No foes are attacking, so take your time. Build an alchemy near the Lenya but don't collect. Build the blacksmith and upgrade, castle, order stronghold, and fountain of life. You won't need farms. Build a smelty and mine the silver nearby. Once you have your alchemist, blacksmith and fountain of life talk to the Bailiff again who will want you to build towers. LOOK AT THE 3 SPOTS that he wants towers at.. very important, foes will spawn near them later. Start building towers near those spots, put a good 7-9 towers grouped up at each spot. Start pumping out Paladins from your buildings. Only gather enough Lenya to max out your Paladins. Now take your party and your Paladins and clear the map of foes. A large group of spiders are in the Southeast corner. As you clear the west side of the map, you'll see 3 barricaded spots, 2 with some foes behind. You want to also lay down towers near these spots, pack them in. Once your workers finish with the silver spot, finish maxxing out your Paladins and towers until your silver is used up. Remember you lose it all when you leave, might as well use it. Head to the Northeast of the map, there are some wolves and an altar there. Kill the wolves, and near the altar the portal stone "Spear Heights" will activate. journey there and talk to the Cult Leader. Kill him and his summoned followers. Go back to the Bailiff and then talk to Warrad who will start making a well. You should have the 1000 stones needed for it already. Sell all your unwanted items to the merchants in the town. Now leave and head back to Sevenkeeps. In Sevenkeeps, time to buy any needed items. The following merchants have some nice items you can upgrade to if you need it. Afterwards, head to the Dwarven Quarter, talk to Windhammer, activate the Underhall portal and enter it. Head in to Underhall. Militia area: Curbrand: get 2 Rider Helms for your archers Mage area: Janneke: has a adept hood for Lya that is nice 12/244/336 Traders: Ansgar: Get a Crow Totem staff (105 healing) for Lya Pick up a 8% melee ring for your main character Finn: sells decent necklace 8/252/252 if anyone needs one ====================================== 6) UNDERHALL ====================================== Entering, you should level up. Your main pick [MAGIC 2], Bor pick [LIGHT COMBAT ARTS 2], Lya pick [WORLD MAGIC 2], and Jared [LIGHT COMBAT ARTS 1]. You now can use Jared as an archer, give him a bow. Search about the first area, there are 3 treasure chests about. When ready enter the glowing portal into area 2. Talk to Windhammer's Ghost and pick up a couple extra troops. Head through the area and clear out any undead about, making sure when fighting Mine Ghosts to lure them away from their crystals. There are 2 switches you need to activate to open the gate. You will come upon Lela stuck in a cage. After talking to her, head back to the first entrance area and search for the "Kitty" to the west. Lead it back to the sleeping monster and talk to the Kitty. When the monster runs off, take its keys and free Lela. Now continue through the dungeon. Fight through more undead till the end, and find the [HEART OF NIETHALF] in a treasure chest. Rendezvous back with Windhammer's ghost and talk to him. Now head south to fight Iuan and 4 skeletal guards. Take on the guards, let Windhammer's ghost fight Iuan. After all are dead, go east, kill a few more undead and enter the glowing portal. You'll be entering the last area, the largest. You will also be soon doing more village/army building. After arriving revive the 2 giant statues. Clear the southern area of foes and towers. Far to the southeast are 2 more giants you can activate. Heading northeast you'll reach a small outpost under attack. Kill all enemies and talk to Sergeant Ardan. You'll get more troops and more important some workers. You'll level up again. Pick [HEAVY WEAPONS 1] for your main, and Jared takes [LIGHT COMBAT ARTS 2] Continue northeast clearing foes until you reach a resource area. Have your workers start collecting resources and building. Station your Troops at the entrance for any foes heading your way. Build a couple towers at the entrance but no more, not many foes will come. Get farms to increase troop count, and start pumping out archers and dwarven defenders. Once you have a decent sized army ready, take them and continue northwest clearing foes. You'll arrive at a defensive area with 5 towers, destroy everything. This crossroad area will be your second staging area. Have workers start building about 7+ towers while your troops secure the crossroads. Some foes will be moving down through this area. Once all towers are upgraded keep a small force here for defense, and with your main troops head northeast towards the friendly town. Arriving there you will get help and more troops. Now, time to assault the center area. Your troops are plenty enough to take it down. Attack with your main force, clearing out the enemy and buildings. Now on the west side are 2 paths, one leads to the ice queen and the other to another enemy stronghold, a strong one. Have workers start building towers and a couple troop producing buildings behind them. Also a Altar of Life. Now its time to assault the last base. Take your troops and head down the south west path into the base. Keep your main characters in the back, there are many foes here and your first force will be killed. Try and use your 4 main characters to take down flying foes or towers. Once your force is reduced head back to your towers and start producing a second army. Defend until its ready. Now take your second army and clear out the base, it is weakened enough from your first try. Once the base is destroyed, take all troops and assault the Ice Queen. Have your main characters and any archers hit the Queen while the rest distract the Ice foes. Once everything is dead you can exit back to SevenKeeps. ====================================== 7) SEVENKEEPS Part 2 ====================================== Ok its back to Sevenkeeps again, going to do more quests and run about a while. Go to the University and talk to Professor Twiddle. Have him make a Twiddleinium bow. You'll Level up. Take [HEAVY ARMOR 1] for your main, Bor [LIGHT COMBAT ARTS 3], LYA [COMBAT 1], JARED [HEAVY COMBAT 1]. Journey to the Northeast journeystone and go down to Drakkar Mentor, the top white dot on your map below the journeystone. Play Drakkar tiles with his 3 assistants. Always go color first then suit for easier wins. You will get a quest to play various people in town. Ignore it, you'll need 10 tiles before you can do this. Do it later. GREEN>JESTER>GOLD>PURPLE>GREEN then KING>KNIGHT>DRAGON>KING Asnger at the Traders Guild has a nice University robe for Lya if you want. Go to Kings Palace and talk to General Einar, then to Silent Glade and talk to Idara. Go to the now open Northern Gate and clear out the north area of the map. Talk to Hagard. Now to do some quests. Crafters guild: Talk to Flann then Guild Master Cardogan Militia Garrison: Talk to General Redmond about a few soldiers. Then talk go General Irion and Lieutenant Falida. Traders Guild. Talk to Laudinia Mages Guild. Talk to Alyre, then Zacharias to get his mushroom quest. You should already have them, talk to Zacharias again, then Alyre. Talk to Alba and Talienne. Priests Guild: Talk to Akastar then talk to the Jester. Time to clear the map again. Journey to Southern Gate. Head east clearing the map. Once you reach the Altar of Life, Journey back to Southern Gate and start clearing west. There is a white grass/rock patch in the Southern area where you can dig for the Harp just right of a little bridge. Clear the west and north areas. Don't forget the bandit chest in the southwest. Thief Siobhan will show up, ignore her. Militia Garrison: Talk to Irion then Redmond, then Falida then Redmond. Talk to both of them again to get new quests. Crafters Guild: Thoya then Cardogan, then Firin then Cardogan Traders Guild: Jorge then Laudinia, then talk to Odger. Mages Guild: Alba then Alyre, Talienne then Alyre, and Talienne then Alyre again. Priests Guild: Galius on the west side, then Alaster. Journey to Sacred Ground and go east to the thief Lemuel and talk to him. You get the pickpocket quest. Head to town and just walk around near wandering town people especially to pick pockets. You will be done when you get your 5 purses. Make sure to pick Drakkar Mentor you'll get a [PURPLE DRAGON TILE]. Once done go back to Lemuel and you'll have to steal 3 chests. Just go to the Traders Guild and steal the 3 "?" chests and kill any nightguards who get in the way. Report back to Lemuel and ask for the papers. Go to Militia Lieutenant Falida. Now head to the Northern Gate and head up towards Hagard. you'll clear out some cutthroats, ogres, etc. Ignore Hagard and talk to the Hermit on the west side of the Tower. Get the banner and return it to General Irion at the Militia. Talk to Redmond for your reward. Go back to Hagards Fortress and talk to him for a cutscene. Return to the Militia and talk to Redmond, and go to the Mages Guild and talk to Alyre. Send those 10 troops up to Hagards Fortress. Head up and meet them there. You'll Level up. Pick [MAGIC 3] for your Main and for Jared [LIGHT COMBAT ARTS 3]. Fight your way up to Yla for a cutscene. When you arrive at the grove talk to Yla again then activate the Portal stone. Enter it to head to Dun Mora. ====================================== 8) DUN MORA ====================================== First off lets explore and clear the map. Grab all the loot. Your basically on an island with the enemy demon camp to the northwest. You can't get there. Once you have cleared the island talk to Queen Sansha. Shae will Join your party as your 5th character. You'll want to put to rest the 5 ghosts. As you finish a ghost troops will be released from their hold. 1) Wild Ghost.. kill it 2) Furious Ghost.. options 1,1,1 3) Lonely Ghost.. bury her body at her house 4) Greedy Ghost.. refuse her life and kill her 5) Frightened Ghost..take her message to the Queen and return. Once the ghosts are finished the first battle will start. Equip a bow on your Main character (all foes are flying) and take your party and new army to the north of the town square (at the portal stone). Kill all the flying demon army. You'll level up afterwards. Pick [HEAVY WEAPONS 2]. Talk to the Queen to start the countdown to the second battle. The second battle will start when your timer ends. Until then some misc foes will spawn from some caves about and attack. Start pumping out workers to gather resources. Have your main party go west there is a small cave west of the stone mining. Set up camp there. Have the rest of your army divide and put half on each side of the southern stone camp. Spawn will come on both sides. When able you want to start building towers and buildings. Put a couple towers on each side of the stone area to support your army. You want to build about 4 towers at the north side of the square (where the first battle was) because ground troops will attack there. Keep building and upgrading until about 30 seconds left on the countdown. Try and pump out archers from your own town center. At 30 seconds till countdown, you want to move your army to the site of the first battle at the north portal stone in town. Keep your main party near the center stone gathering area, a flying force will attack it (have a bow on your Main character still). Fight until all foes are dead. Now its time to clear the 4 Demon gates. Take all your forces and head into the demon area. Destroy all foes and destroy the 4 demon gates. Concentrate on the ground forces with your main characters, you should have plenty of archers for the flying foes with your army. Once done, go talk to Io for a cutscene then head back to SevenKeeps. You'll Level up. Pick [LIGHT COMBAT ARTS 2] for your Main. Bors get [RANGED COMBAT 1], Jared [RANGED COMBAT 1] also, LYA [WORLD MAGIC 3] and Shae [WHITE MAGIC 1] Hit some Venders if you need to upgrade. Then head back into Westguard. Militia: Diadems of Wood guardians for archers, good Noble shortswords, Dwarf shield for your Main, Magnificent Leather armor is nice Mages Guild: pick up 2 greater healing wands. Signet arcanum cap, and Greater order Robes are nice. Traders Guild: Asgnar: Lv15 Mark of war melee rings for your Main, Silver- feathers for your archers. ====================================== 9) WESTGUARD Part 2 ====================================== Entering Westguard again you'll see that your well is built. Go talk to Windhammer in town and grab the treasure chest. Talk to him again to forge the [LIGHTFIST]. Talk to Ylia who will enchant your well for healing. Have your workers start collecting stone, lenya and silver. Talk to the Bailiff and start upgrading your town. You want to upgrade your HQ and towers with Elf and Dwarf upgrades. Upgrade farms and build army to 80, and build all building types that you can. Only mine enough Lenya and silver to max out your buildings, towers and army. I personally had a even force of Paladins, Dwarven Defenders, and Druid healers. Send all of your army to the Northwest area near the undead base. Talk to the Bailiff to get your rewards. Talk to him again to start the Undead battle. Send your forces into the undead base and destroy it. You probably won't even need your Main characters . Talk to the Bailiff again. Your done for now, head back into SevenKeeps. Talk to Militia Redmond and head to the Northeast portal to search for Nightsong. Clear the enemies in the area and talk to Nightsong when you find her. You'll level up. Click on the "?" Mindstone for a vision, then enter the portal to the Needle. Pick [HEAVY ARMOR 2] for your Main, Bor [HEAVY ARMOR 1], Lya [ELEMENTAL MAGIC 1], Jared [HEAVY COMBAT ARTS 2], and Shae [COMBAT 1]. ====================================== 10) NEEDLE ====================================== The Needle is going to be a large battle. Save your game when you come in. Now, just take time to run about the start of the map to see what your working with. The map is divided into 3 sections. Your area, the center, and the Bulwark base. In your area are 2 other generals with their bases. The enemy has 3 separate bases, plus the Bulwark. You need to destroy all 3 of their bases then assault the Bulwark. Not so easy. So we will proceed in 3 steps. Setting up your base/defenses, taking over the center area, then the assault on the Bulwark. Start the Needle talking to the Generals. Get your workers gathering all the


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Olivia Hill
PhD candidate
Development, Implementation and Evaluation of an Information Resource for women who may choose breast reconstruction following mastectomy
Supervisors: Kate White, Christobel Saunders, Phyllis Butow & Tony Connell
A significant proportion of women diagnosed with breast cancer in Australia still require mastectomy as the principlal surgical treatment for breast cancer. The overall proportion of women who undergo breast reconstruction in Australia is relatively low and variable across the nation, with the average reported estimate being approximately 20% of those women requiring mastectomy. Decision making about breast reconstruction is multi-faceted and often undertaken within the context of a breast cancer diagnosis. All of these factors impact on the woman's ability to retain, collate and process information required to make breast reconstruction treatment decisions. Increasingly, women are seeking more information about their breast treatment options.
- Develop a breast reconstruction information resource for women considering breast reconstruction following mastectomy
- Develop and pilot an evaluation framework for the information resource.
Evaluation research utilising a collaborative framework has guided this study. The study has three phases.
Phase One: Exploration of women's breast reconstruction decision making experiences and information needs. Phase One of the study involved focus group interviews undertaken with a total of 36 women who had undertaken differing types of breast reconstruction. A semi-structured interview schedule was utilized to explore women's breast reconstruction decision making experience, identify what information women received about breast reconstruction, and identify women's information needs throughout their breast reconstruction experience.
Phase Two: Development of the information resource. Collaboration with key stakeholders is a critical component of the study. The study is a collaborative project with Breast Cancer Network Australia (BCNA) and the National Breast & Ovarian Cancer Centre. A project advisory committee of key stakeholders from across Australia has been established (including Breast Surgeons, Plastic/Reconstructive Surgeons, Breast Care Nurses, national peak body representatives, psychologists, nurse researchers and most importantly consumers). The role of the project advisory committee members is to regularly review drafts of the information resource and provide feedback contributing to its development.
Drawing on phase one findings, a detailed literature review of available evidence, analysis of current national information resources, and regular project advisory committee review has been undertaken. A website and written booklet has been developed detailing the different types of breast reconstruction, external factors that can influence women's options for breast reconstruction, and practical information regarding preparation and postoperative recovery, with a focus on shared decision making with the woman's multidisciplinary health care team.
Phase Three: Pilot Evaluation of the Resource. An evaluation framework for testing the resource has been refined for pilot testing in this phase. The pilot evaluation will be undertaken by women who have, and have not, undertaken breast reconstruction. The evaluation will assess the suitability of content, presentation, clarity, and usefulness of the information.
It is anticipated this information resource will fill a gap by providing an informative resource for all australian women considering breast reconstruction following mastectomy.


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249cc, 28bhp, 85mph, Insurance group 6
The Hyosung GT250 Comet is a very good value-for-money 250 commuter, and whilst the R version offers no more power, it has a good looking full fairing and the same USD front end as the Comet. There's a 125cc V-twin version too, which uses the same high quality chassis, but it's heavy for a learner bike, and expensive - nearly ...
398cc, 62bhp, 139mph, Insurance group 12
'Extreme' is a word that's bandied everywhere these days. But when it comes to motorcycling, they don't come much more so than Kawasaki's ZXR400. Small (so popular with the ladeez), light, stumpy, extremely revvy and a fabulous handler, the little ZXR is refined essence of four-cylinder sportster with all the good and bad that implies. It's not big, it's not ...
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Plantation Condo Rental Photos and Description
Seasonal- Plantation Golf and Country Club at Farmington Vistas
Delightful Plantation condo, 2 bedroom, 2 bath, ground floor, with screened in lanai and patio to enjoy the beautifully landscaped view and the 6th tee on the Bob Cat course. All you would ask for from a community for the Golf enthusiast. Golf and Club membership optional with membership transfer fee with Plantation. Fully furnished for seasonal living, king size bed in master and two twins in 2nd bedroom, including Wi-Fi, cable, water/sewer and electric.


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What a rockin pixxx!
You're lucky to meet them
Have you got some pix from HCSS ?
Yeah thanx for the sharing good pixx
Olli's smile is always killer!!
And Peter looks so happy in the pic "006kl.JPG"
Peter and Oli were so amazing, realy cool guys! I've got two pix of HCSS, becaus I was standing at the side (oli was standing right behind me )
Eric, was there, too, but i have to wait for the photos
awesome pics! i just love peter, he's so fuckin' nice
I really like your pics, thanx for posting
awsome pixx, heard it was a greate gig!!
olli has Monster- Eyebrowns
Awsome pix
Thanks for sharing
Btw the guys always seem to be really friendly to their fans
really great pixx, thanx for sharing
I can't thank you enough for these! I am a Crashdiet fan in Orlando, Florida USA and these pics make me feel as if I were actually there!!!!!
Thank you sooooo much!!!!!!!!!!
great pix!!
i was there too!but where have i been as everybody partyed(?)............in the train to düsseldorf!!
here are some of my pix aswell as 1 clip from the show!
enjoy it!!


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MICHIGAN CITY, Ind. - According to the Michigan City Police Department, officials responded to reports that a five-year-old boy was having difficulty breathing.
It happened on Monday shortly after noon at Tricia's Playhouse and Daycare at the 1800 block of E. Michigan Boulevard in Michigan City.
The child was transported from the daycare to Franciscan St. Anthony Hospital for treatment.
The child was unable to recover and died.
The Michigan City Police Department, along with the LaPorte County Coroner's officer, is investigating the death.
An autopsy will be conducted on Tuesday.
The name of the child has not been released.


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1/1 Photo of Polenta Pizzas With Roasted Tomatoes and Kalamata Olives
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Not your usual pizzas, these polenta rounds are based on a recipe from Bon Appétit magazine (October 2000). The brilliance of this recipe lies in the roasting of the tomatoes with a little sugar, which brings out their full flavor. This is a great side dish, or can be served as an appetizer / hors d'oeuvres. Gluten-free. Kosher: Dairy.
Units: US | Metric
Tagliatelle With Salami, Olives and Oven-Roasted Tomatoes...By 5thCourse
Serving Size: 1 (301 g)
Servings Per Recipe: 6
Make this season merry, bright and manageable with our easy ideas.


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Marshall JTM310 [1994-1997] user reviews
Marshall JTM310 [1994-1997] - "great with live playing" - ericthegreat
It was a good first live amp and I did keep it for a few years until I eventually sold it. It never went down on me and for the price was the best and loudest I could afford at the time. I play a bit more seriously now. If I were in the market for a similar sized combo, I'd probably go after some kind of Mesa Boogie 2x12.
Marshall JTM310 [1994-1997] - "Spacious amp" - iamqman
Marshall has seriously got down he tubes in recent years...no pun intended. Their amps has a bland cold tone that sound harsh and flat whether its in your bedroom playing or even on stage. I have played most Marshall amps that are currently in production and only a few amps sound anything like the old ones. These are not new amps ...
Marshall JTM310 [1994-1997] - moosers
I don't believe that they currently make the Marshall JTM 30, but you could probably find one used if you so desired, as they didn't make these all that long ago. However, if you can't find one I wouldn't stress too much about it, as although it is a very good sounding amplifier, there are definitely plenty out there that have a comparable soun...
Marshall JTM310 [1994-1997] - nico21120
I bought this amp, There are long (12/13 years). In the era in France, I bought it for little prs 3500 ff (few prs 500). This is my only amp, never changed. I almost make a ball one day and sell it. Looking at what to replace the same price, I t quickly convinced to keep .... This is a good amp.
Marshall JTM310 [1994-1997] - ezekielhimself
I bought it in 1998 (sold in 2005) I change the lamps is only twice (and every time an amp is rcupre new!) yes I have tried many models for the era I worked as a salesman in musical instrument and for a good rock sound (with a tite pedals as DS1, or a Tube Screamer, Big Muff) the ca ffective made it! trs good one of the best tube...
Marshall JTM310 [1994-1997] - pharlap
Marshall JTM310 [1994-1997] - slider-59
I use it for several months, at home and again with friends. There's no wiggle in it need an amp whip, low volume, except for clear, dynamic enough, we feel that it is not made for that. The feature that attracted me the most is its ability to quickly cruncher, I never tire of the sound that emerges. I had fun comparing it with my Hu...
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Mass. Poll Shows Democrat Coakley Up by 12, Republican Baker by 60
Tolman edges ahead of Healey in AG's race while treasurer candidate Goldberg leads Democratic opponents
Suffolk University/USA TODAY NC Poll Shows Incumbent Sen. Hagan Up by 2 Points
A Romney candidacy would dominate GOP presidential primary field
USA TODAY Teams with Suffolk University for Midterm Election Polling
Surveys to focus on issues, US Senate and gubernatorial races
IP Clinic Director Weighs in on Monkey Photo Copyright Claim
Tells Fast Company media that photographer merely brought camera to the vicinity where macaque took selfie
Professors and Students Join Forces for Psychological Detective Work
Brain Image Analysis Lab advances science while building research job skills
Media Tunes In to Intellectual Property Clinic's Work on Behalf of Small Business Owner
Article and poll address trademark defense made possible through work of Suffolk Law students and faculty
Boston Literary Cultural District is One for the Books
Mass. Cultural Council approves plan that will include campus sites
Law Professor Discusses Workers' Rights in Demoulas Job Action
Marc Greenbaum tells "All Things Considered" that he's never before seen anything like the Market Basket job action
Suffolk Law to Host "Hackcess to Justice" Hackathon
Seeks innovative ways to meet the legal needs of the underserved
Adams Gallery Exhibit Focuses on Interior Architecture
Showcasing students' culminating projects from the master's program in Interior Architecture at the New England School of Art & Design
$227K Grant to Fund Development of Learning Assessment Curriculum
Center for Teaching and Scholarly Excellence takes lead in designing training tool that will be distributed nationally
Beacon Hill Residents Recognize Suffolk-Temple Street Partnership
University workers support neighbors by maintaining a welcoming environment all year long
University Sells Fenton in Preparation for Move to 20 Somerset Academic Building
Part of transition to "an exciting new academic cluster " in Somerset-Beacon Street area
University Launches New Marketing Campaign
Ads assert Suffolk's appeal, importance & success
New Issue of "Salamander" Literary Journal
Suffolk-published periodical features fiction, poetry, reviews, and artwork
Toilets are a Women's Issue, as India's Recent Tragedies Prove
Law Professor Sharmila Murthy writes about the human right to safe drinking water and sanitation on "Cognoscenti"
NH Poll Shows Shaheen Leading Brown by 10 Points in Senate Race
Brown tipping toward unfavorable among likely voters, while Democratic favorite Clinton's favorability softens
International Trade Important to Massachusetts Economy
Suffolk Voices: Beacon Hill Institute's Frank Conte argues in favor of renewing Trade Promotion Authority
Lab Offers Students Opportunities to Research, Publish and Mentor Peers
Psychology Professor Susan Orsillo provides guidance in studies of Acceptance, Mindfulness and Emotion
Democratic Candidates for Governor Tackle Housing, Casinos, Patronage and More
Online video presents debate taped in University's campus TV studio


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The Epiware has announced that their flagship Project and Document Management Suite — which is something like a very light version of SharePoint for LAMP environments — will be released as Open Source under the GNU General Public License.
The Epiware Project and Document Management Suite is the flagship product of Epiware. It is an AJAX-enabled document management web app that provides access to a full set of file management functions, including document check-in, check-out, version control, approval, change notification, and access history.
Epiware combines a document management business core based on MySQL with an intuitive interface built using the popular PHP language. The Epiware Document Management Suite includes such features as a smooth AJAX-enabled drag-and-drop interface for accessing files, file version and distribution control, and project management tools.
"Epiware is dedicated to delivering high quality open source solutions to businesses to reduce overhead costs and improve data retention. With Epiware's integrated solution employees will spend less time emailing and searching for documents that already exist; it will boost efficiency, reduce paperwork and cut costs," says Jim Kern, CEO of Epiware.
Epiware will soon announce their support structure for companies to receive year-round technical support on Epiware Document Management Suite and other products for companies requiring mission critical support.
Interested parties can view the Epiware product demo on the company's website.
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Oh, Valentine's Day. The most uncomfortable of all holidays.
Keeping with Valentine's Day's colors, a red velvet cake would be a perfect choice to serve to your S/O (or, in my case, to eat with your best friend inbetween hardcore knitting sessions.)
If cracking open a case of Duncan Hines mix isn't your cup of tea, you could:
- Make your own from an old family recipe.
- Make truffles!
- Craft some beautiful brownies.
- Or make heart-shaped red velvet pancakes!
I was just excited that we didn't catch the building on fire. Happy Valentine's Day, everyone.


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Valedictory function of the Retirement India Expo 2011 held
Ageing population is a big challenge for policy makers and the community has to introspect and get a grip over this phenomenon, said K.Radhakrishnan, Director, Dignity Foundation. "India has close to 97 million senior citizens," he added.
Speaking at the valedictory function of the Retirement India Expo 2011 at Chennai Trade Centre here on Monday, Mr.Radhakrishnan said there was a big market emerging for products that relate to senior citizens such as housing and stock market options.
The three-day expo saw close to 8,000 visitors, said Sheilu Sreenivasan, founder president, Dignity Foundation.
"The Retirement Expo was a way to familiarise senior citizens with banks, insurance companies and retirement homes to take care of their needs," she said.
Dignity Foundation would also urge the government to get involved to identify and recognise issues that senior citizens face, said Ms.Sreenivasan. "The world over, senior citizens are looked after and we hope that the Tamil Nadu government will follow suit and introduce lots of schemes for them," she added.
At the valedictory function, students of St.Dominic's Anglo Indian Higher Secondary School tied a surakhsha bhandhan around the wrist of senior citizens to mark 'World Elders Day 2011' and took an oath to look after their elders.
Dignity Foundation honoured senior citizen volunteers who have rendered social support services during the year and distinguished persons for their contributions. Vision India Managing Director Janaki Raman participated.


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Category: Book Reviews
Film Review: Beneath (2013)
SYNOPSIS: Six high school seniors celebrating with day's excursion find themselves on rowboat attacked by man-eating fish and must decide who must be sacrificed as they fight their way back to shore. REVIEW:
Film Review: Fading Of The Cries (2011)
SYNOPSIS: Jacob, a young man armed with a deadly sword, saves Sarah, a teenage girl, from Mathias, a malevolent evil that has begun plaguing a small farmland town while in search of an ancient necklace that had belonged to Sarahs Uncle. Jacob sets out to get Sarah home safely, running through streets, fields, churches and underground tunnels, while being pursued by hordes of demonic creatures. Along the way, both come to terms with the demons … Continue reading