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Donald Fagan Wanted Michael McDonald To Front Steely Dan
Friday, June 14, 2013
Steely Dan's Donald Fagen has always been one of rock's most reluctant frontmen. In fact, he revealed to us that during the sessions for 1975's Katy Lied, Fagen actually wanted then-session singer -- and soon-to-be Doobie Brother Michael McDonald to take over lead vocal duties for the band. McDonald, who was a keyboardist and vocalist in Steely Dan's last touring band before quitting the road, went on to perform on 1976's The Royal Scam, 1977's Aja, and 1980's Gaucho.
Fagen admitted that he was pushing for McDonald to front the band as soon as he heard him sing: "Actually, when I heard him, I said. . . y'know, 'cause I had never planned to be singer, that kind of happened by accident. My first thought was, 'Hey, let's make him the lead singer. 'Cause, 'y'know, we'd only done a couple of albums and I figured, 'Hey, why not change mid-stream.' But, I was voted down. They didn't think it was a good I dead to mix. . . I could play instead of a big front man, which I'm still, y'know, I'm still dealing with."
Walter Becker says that he and Donald Fagen making the executive decision to use only studio players on their last few albums made a world of difference in the sound of their work: "Y'know, we had decided maybe an album before The Royal Scam, we had decided to change the format by which we were recording to a completely open format where it would be whatever musicians we wanted to use -- which I think was very productive and beneficial for us and just sort of satisfying to play with all of these great players that we admired at the time."
Steely Dan tour dates (subject to change):
July 19 - Atlantic City, NJ - Ovation Hall
July 20 - Canandaigua, NY - Constellation Brands - Marvin Sands PAC (CMAC)
July 21 - Toronto, ON - Molson Canadian Amphitheatre
July 23 - Cleveland, OH - Jacobs Pavilion At Nautica
July 24 - Kettering, OH - Fraze Pavilion For The Performing Arts
July 26 - Louisville, KY - The Louisville Palace Theatre
July 27 - Detroit, MI - Fox Theatre
July 28 - Milwaukee, WI - Riverside Theatre
July 30 - Fort Wayne, IN - Embassy Theatre
August 1, 2 - Highland Park, IL - Ravinia Festival At Ravinia Park
August 2 - Indianapolis, IN - Murat Theatre
August 5 - St. Louis, MO - Peabody Opera House
August 6 - Omaha, NE - Orpheum Theater
August 8 - Morrison, CO - Red Rocks Amphitheatre
August 10 - Salt Lake City, UT - Red Butte Garden
August 11 - Boise, ID - Idaho Botanical Garden
August 13 - Troutdale, OR - McMenamins Edgefield Amphitheater
August 15 - Redmond, WA - King County's Marymoor Park
August 17 - San Francisco, CA - America's Cup Pavilion
August 18 - Reno, NV - Reno Events Center
August 20 - Santa Barbara, CA Santa Barbara Bowl
August 21 - San Diego, CA - Humphrey's Concerts By The Bay
August 23 - Las Vegas, NV - Pearl Concert Theater
August 24, 25 - Los Angeles, CA - Nokia Theatre L.A. LIVE
August 28 - Austin, TX - Bass Concert Hall
August 30 - The Woodlands, TX - The Cynthia Woods Mitchell Pavilion
August 31 - Grand Prairie, TX - Verizon Theatre At Grand Prairie
September 3 - Kansas City, MO - The Midland By AMC
September 4 - Tulsa, OK - Brady Theater
September 6 - Memphis, TN - Mud Island Amphitheatre
September 7 - Alpharetta, GA - Verizon Wireless Amphitheatre
At Encore Park
September 8 - Saint Augustine, FL - St. Augustine Amphitheatre
September 11 - Orlando, FL - Hard Rock Cafe / Hard Rock Live
September 12 - Boca Raton, FL - Mizner Park Amphitheatre
September 14 - Clearwater, FL - Ruth Eckerd Hall
September 15 - North Charleston, SC - North Charleston Performing Arts Center
September 17 - Charlotte, NC - Time Warner Cable Uptown Amphitheatre
September 18 - Raleigh, NC - Red Hat Amphitheatre
September 20 - Bristow, VA - Jiffy Lube Live
September 21 - Philadelphia, PA - Mann Center for Performing Arts
September 24, 25 - Boston, MA - Wang Theatre at Citi Performing Arts Center
September 27 - Bethlehem, PA - Sands Bethlehem Event Center
September 28 - Mashantucket, CT - MGM Grand At Foxwoods
Photo Courtesy of Danny Clinch
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Enjoy food and drinks on Finnair flights
Finnair Business Class
offers world-class flavours
Our distinctive intercontinental Business Class menus have been globally awarded several times. Every meal is completed with a high-quality selection of beverages and award-winning wines. Choose your favourite from:
- three different main course options
- three different Meals designed for you options
Pre-order a meal
for Economy Class flights within Europe
Now also Economy Class passengers can pre-order a tasty meal for an affordable price of €10. Take your pick from five delicious meal options:
- Fresh Salad with Smoked Salmon
- Enchilada with Tomato Sauce
- Beef Burgundy
- Pasta Bolognese
- Chicken Korma
Mix and match your meal with Sky Bistro
Sky Bistro offers new freedom of choice on our scheduled Economy Class flights within Europe.
- Pizzas, sandwiches, bagels and wraps
- Fresh salads and hot meals
- Theme combos
- Snacks and sweets
- Hot and cold beverages
Special meals
Finnair also offers a wide variety of special meals. Please remember to let us know about your dietary requirements well before your flight.
Refreshments for special occasions
Surprise your friend or pamper yourself by ordering a bottle of champagne or a box of chocolates to be served on board.

subset: commoncrawl


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On July 17th PAHO staff met with Monsignor Robert J. Vitillo, Head of the International Delegation, Special Advisor on HIV and AIDS for Caritas Internationalis, at its headquarters, in Washington, D.C. Caritas Internationalis has an official status as an NGO with WHO, counts with 165 members and works in seven regions of the world. This organization has worked since 1987 in the fight against HIV, making it the first Faith Based Organization (FBO) to deal with this topic. The meeting sought to encourage future cooperation among PAHO Country Offices and FBOs, by participating in national and regional events.
Last Updated on Friday, 30 November 2012 16:46


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Summary Report for:
25-1123.00 - English Language and Literature Teachers, Postsecondary
Teach courses in English language and literature, including linguistics and comparative literature. Includes both teachers primarily engaged in teaching and those who do a combination of teaching and research.
Sample of reported job titles: Assistant Professor, Assistant Professor of English, Associate Professor of English, English Instructor, English Professor, General Education Instructor, Humanities Professor, Instructor, Professor, Professor of English
Tasks | Tools & Technology | Knowledge | Skills | Abilities | Work Activities | Work Context | Job Zone | Education | Credentials | Interests | Work Styles | Work Values | Related Occupations | Wages & Employment | Job Openings | Additional Information
- Initiate, facilitate, and moderate classroom discussions.
- Evaluate and grade students' class work, assignments, and papers.
- Prepare course materials such as syllabi, homework assignments, and handouts.
- Prepare and deliver lectures to undergraduate or graduate students on topics such as poetry, novel structure, and translation and adaptation.
- Teach writing classes.
- Maintain student attendance records, grades, and other required records.
- Plan, evaluate, and revise curricula, course content, course materials, and methods of instruction.
- Keep abreast of developments in the field by reading current literature, talking with colleagues, and participating in professional conferences.
- Assist students who need extra help with their coursework outside of class.
- Maintain regularly scheduled office hours to advise and assist students.
Tools & Technology
Tools used in this occupation:
|Digital camcorders or video cameras — Digital camcorders; Digital video cameras
|Microphones — Handheld microphones; Wireless microphones
|Multimedia projectors — Computer projectors; Multimedia projection equipment
|Portable data input terminals — Interactive whiteboard controllers; Student response systems
|Televisions — Liquid crystal display LCD televisions; Television monitors
Technology used in this occupation:
|Computer based training software — Blackboard Collaborate; Blackboard Learn; Learning management system LMS software; Sakai CLE *
|Electronic mail software — Email software; Microsoft Outlook
|Graphics or photo imaging software — Adobe Systems Adobe Illustrator; Adobe Systems Adobe Photoshop software; Graphics creation software
|Internet browser software — Apple Safari; Google Chrome *; Web browser software
|Word processing software — Collaborative editing software; Google Docs *; Microsoft Word
* Software developed by a government agency and/or distributed as freeware or shareware.
|English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
|Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
|Communications and Media — Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
|Philosophy and Theology — Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
|Sociology and Anthropology — Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
|Computers and Electronics — Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
|Psychology — Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
|Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
|Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
|Instructing — Teaching others how to do something.
|Speaking — Talking to others to convey information effectively.
|Writing — Communicating effectively in writing as appropriate for the needs of the audience.
|Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
|Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
|Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
|Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
|Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
|Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
|Written Comprehension — The ability to read and understand information and ideas presented in writing.
|Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
|Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
|Written Expression — The ability to communicate information and ideas in writing so others will understand.
|Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
|Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
|Speech Clarity — The ability to speak clearly so others can understand you.
|Near Vision — The ability to see details at close range (within a few feet of the observer).
|Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
|Speech Recognition — The ability to identify and understand the speech of another person.
Work Activities
|Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
|Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
|Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.
|Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
|Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
|Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
|Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
|Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
|Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
|Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
Work Context
|Freedom to Make Decisions — 87% responded "A lot of freedom."
|Electronic Mail — 84% responded "Every day."
|Structured versus Unstructured Work — 84% responded "A lot of freedom."
|Face-to-Face Discussions — 72% responded "Every day."
|Contact With Others — 58% responded "Constant contact with others."
|Public Speaking — 52% responded "Every day."
|Indoors, Environmentally Controlled — 70% responded "Every day."
|Coordinate or Lead Others — 49% responded "Extremely important."
|Telephone — 44% responded "Once a week or more but not every day."
|Duration of Typical Work Week — 63% responded "More than 40 hours."
Job Zone
|Job Zone Five: Extensive Preparation Needed
|Most of these occupations require graduate school. For example, they may require a master's degree, and some require a Ph.D., M.D., or J.D. (law degree).
|Related Experience
|Extensive skill, knowledge, and experience are needed for these occupations. Many require more than five years of experience. For example, surgeons must complete four years of college and an additional five to seven years of specialized medical training to be able to do their job.
|Job Training
|Employees may need some on-the-job training, but most of these occupations assume that the person will already have the required skills, knowledge, work-related experience, and/or training.
|Job Zone Examples
|These occupations often involve coordinating, training, supervising, or managing the activities of others to accomplish goals. Very advanced communication and organizational skills are required. Examples include librarians, lawyers, sports medicine physicians, wildlife biologists, school psychologists, surgeons, treasurers, and controllers.
|SVP Range
|(8.0 and above)
Percentage of Respondents
|Education Level Required
|Master's degree
|Doctoral degree
|Professional degree
Interest code: SAI
|Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
|Artistic — Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
|Investigative — Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
Work Styles
|Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.
|Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
|Integrity — Job requires being honest and ethical.
|Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
|Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
|Persistence — Job requires persistence in the face of obstacles.
|Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
|Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
|Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
|Initiative — Job requires a willingness to take on responsibilities and challenges.
Work Values
|Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
|Achievement — Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
|Working Conditions — Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
Related Occupations
|Business Teachers, Postsecondary
|Education Teachers, Postsecondary
|Library Science Teachers, Postsecondary
|Art, Drama, and Music Teachers, Postsecondary
|Communications Teachers, Postsecondary
|Adult Basic and Secondary Education and Literacy Teachers and Instructors
Wages & Employment Trends
|Median wages (2014)
|$60,160 annual
|State wages
|Employment (2012)
|87,000 employees
|Projected growth (2012-2022)
|Average (8% to 14%)
|Projected job openings (2012-2022)
|State trends
|Top industries (2012)
Source: Bureau of Labor Statistics 2014 wage data and 2012-2022 employment projections . "Projected growth" represents the estimated change in total employment over the projections period (2012-2022). "Projected job openings" represent openings due to growth and replacement.
Job Openings on the Web
Sources of Additional Information
Disclaimer: Sources are listed to provide additional information on related jobs, specialties, and/or industries. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.
- Postsecondary Teachers . Bureau of Labor Statistics, U.S. Department of Labor. Occupational Outlook Handbook, 2014-15 Edition.


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Shop Nebraska Cornhuskers Apparel and Merchandise for Huskers Fans and Alumni
HOME Nebraska Cornhuskers Gear Nebraska Cornhuskers Ladies Nebraska Cornhuskers Ladies Accessories (159 items) Product ID: 632200
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Ladies, complete your winter game day outfit and let your sizzling Huskers spirit protect your ears from being frozen with these adjustable furry Cheer Muffs. Featuring embroidered logos over faux fur, these soft earmuffs will keep you in style, protect your hearing from the screams of rowdy fans in the stadium and keep you cheering for Nebraska on even the coldest days.
- Adjustable plastic headband
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- Plush texture
- Quality embroidery
Cornhuskers Customers also liked:
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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Lackmond HC15161251 - PRODUCTS Premium HC15 Series 16"x.125x1"-20mm Dry Cut Diamond Blade for Cured Concrete
High speed segmented blades have always been the bread and butter of the diamond tools industry, and the trend doesn't look to change. The majority of segmented blade sales is in the 12"-14" range, but larger diameters have been increasing in popularity. This category of blades is designed for use on high speed demo saws, air saws, and low horse-power walk behind saws, and intended to cut cured concrete in dry conditions. As with any diamond blade, adding water will increase the life and aid in the cooling of the blade. The HC15 series blade is the one of our high-end, high-quality diamond blades in this category. The HC15 has a same quality diamond as in the HC10 series, but boasts an increased segment height to increase the longevity of the blade. The HC15 is considered one of our PREMIUM series cured concrete blades.
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Dimensions: 16"x.125x1"
Burns Tools
Contact & Directions


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Religion notes
Friday, January 18, 2013
Please post event listings at www.fosters.com/calendar. Send longer articles/photos to firstname.lastname@example.com.
Aging endangers many things that we take for granted when we're younger - health, assets, and personal independence. Legal problems that affect the elderly are growing in number. Laws and regulations are becoming more complex. Our next event will offer a "Practical Planning" talk with guest speaker Attorney Simone D. Masse from the law firm of Robinson, Boesch, Sennott and Masse Professional Association in Portsmouth. No reservation required. Contact the Parish Office at 742-3155 for any questions.


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On display in the Maine Media Gallery, from March 5th through April 12th, will be the winners from the Maine Media Workshops + College 2013 Dreams Contest. An Opening Reception will be held on Thursday, March 13 from 5-7pm.
For centuries and across cultures, artists have represented the world as it may be envisioned through ephemeral images of inner visions, fantasies, mysteries and the unreal. This contest was an opportunity for our international community of photographers, filmmakers, and writers of all ages to present their representations of dreams to a distinguished panel of judges. On display in the Maine Media Gallery, from March 5th though April 12th, will be the winners from all three categories: photography, film, and writing. The 29 awards were won by 24 individuals, and come from 6 countries (including the U.S.) and 11 states in the U.S.


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gypsylady wrote:knoath wrote:Looks like you're on your own...
What make you think Lisa is on her own....someone had to take the pic and being on your own is not always a bad thing.
The world does not have to travel in pairs like Noah's Ark.....lots of people enjoy their own company...solo is good.
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Ski Vermont: Winter in its Original StateThis winter, the most diverse skiing and snowboarding terrain, deepest snow and best service in Eastern North America is only a few hours away from downtown Toronto.
Porter Airlines will get you here. With Porter Airlines' new 70 minute flight to Vermont's Burlington International Airport (BTV), and optional transportation service to the resort of your choice, you can be slope side in less than 3 hours!
SMUGGLER'S NOTCH Details and Pricing:
This winter, experience three big mountains with 2,610-foot vertical in a winter wonderland like no other. Mountainside Resort Village lodging, shopping, dining, indoor pool, The FunZone indoor family recreation center, hot tubs, evening entertainment and more! Smugglers' Notch Vermont where Family Fun is guaranteed.
Vacation Packages include: • Mountainside Lodging• Daily 3 Mountain Lift Tickets• Cross-Country Trail Pass• Snowshoe Trail Pass• Round Trip Transportation from Burlington International Airport to Smugglers' Notch Resort. (Be sure to make your transfer reservations at least 48 hours prior to your arrival in Burlington.)• Use of indoor pool, hot tubs, The FunZone, evening entertainment & more!
3 Night/3 Day packages start at $447 pp/dbl.
4 Night/4 Day packages start at $566 pp/dbl.
7 Night/7 Day packages start at $853 pp/dbl.
Porter Airlines makes it easy to vacation at Smugglers' Notch, Vermont this winter! Call 1-800-451-8752. www.smuggs.com.
For more Vermont resorts partnering with Porter Airlines visit http://www.skivermont.com/flyporter .


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President's Welcome
University Leadership
Mission & Values
The Ten Pillars
HBU in the News
Giving to HBU
The Guild
About the Campus / Facilities
Campus Map
Directions to campus
Police & Parking
Job Opportunities
HBU Alert System
University Calendar
University Events
Office of Institutional Research and Effectiveness
Apply Online:
See how HBU is preparing young people like you to become part of the next generation of faithful leaders.
Student Info
Residence Life
Spiritual Life
Family Life
Student Organizations
First Year Experience
My HBU
Academic Resources
Testing Services
Moody Library
Health Services
Career and Calling
Student Handbook
Technology On Campus
HBU Blog
You Tube
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University Calendar
About HBU
General Information
HBU in the News
Press Releases
2014 Spirit of Excellence Gala
Best Education Site of 2012!
HBU Sets Record for Entering Freshman and Total Enrollment
Huskies Win Second Game of Inaugural Season
HBU Wins F1RST Home Game
HBU to launch new radio ministry
Historic Geneva Bible
Lee Strobel joins apologetics faculty
TenNapel joins HBU
HBU Individual Football Game Tickets Go On Sale
Patrick Moore Named HBU Director of Bands
Association of Student Educators Award
Best Colleges for Studying Bible
Huskies announce 2013 football schedule
Joshua Sikora to lead Cinema & New Media Arts program
Ward to head new C.S. Lewis Centre in Oxford
2013 TIPA Results
Honors Convo 2013
HBU Press Releases
HBU Press Releases
Filmmaker Joshua Sikora to direct Cinema & New Media Arts program
April 10, 2013
Joshua Sikora, a California-based independent filmmaker and new media entrepreneur, has been recruited to HBU to develop and head up its Cinema & New Media Arts program, which will debut in August 2013.
Source: HBU News
The Collegian places first in Overall Excellence at TIPA
April 8, 2013
The Collegian, HBU's official student newspaper, placed first in overall excellence at the Division 4 level in the Texas Intercollegiate Press Association's university competition April 4-6.
Source: HBU News
Huskies announce 2013 football schedule
March 26, 2013
The Huskies will play six football games – including four in Houston – during their inaugural developmental season in the fall of 2013.
Source: HBU News
HBU web site named Best Education Site of 2012!
February 14, 2013
HBU was voted the Best Education Site in Kentico's Site of the Year 2012 competition.
Source: HBU News
BestSchools.org ranks HBU among top five Best Colleges for Studying Bible
January 15, 2013
HBU has vaulted onto the map with its "Ten Pillars" vision. This driving initiative meets biblical preparedness with worldview and apologetics training, all within a Great Books classical curriculum.
Source: HBU News
Nancy, Richard Pearcey to lead Francis Schaeffer Center at HBU
December 21, 2012
Under direction of Nancy and J. Richard Pearcey, the Francis Schaeffer Center for Worldview and Culture at HBU will promote foundational research and out-of-the-box creative thinking based on historic Christianity as a total way of life informed by verifiable truth concerning God, humanity, and the cosmos.
Source: HBU News
Spirit of Excellence Gala raises funds for nursing
November 2, 2012
The 2012 Spirit of Excellence Gala raised more than $1 million to support the HBU School of Nursing and Allied Health.
Source: HBU News
HBU reveals official football helmet
September 26, 2012
HBU made history when it revealed the official football helmet design during Convocation on Sept. 26.
Source: HBU News
Center for Christianity in Business to host cross-cultural ethics conference
September 6, 2012
The Center for Christianity in Business at HBU will co-host "Business Ethics: Christian Perspectives from China and America," on Monday, Oct. 1, at the Westchase Marriott Hotel.
Source: HBU News
HBU announces first football signing class
August 13, 2012
Head coach Vic Shealy announced six local student-athletes as the first football signing class in HBU history during a press conference on Monday, Aug. 13.
Source: HBU News
BestSchools.org ranks HBU among top 10 Best Colleges for Homeschool Graduates
June 27, 2012
HBU's "Ten Pillars" vision includes homeschool-friendly goals such as Build on the Classics, Bring Athens and Jerusalem Together [integrate philosophy and Christianity], Increase Cultural Impact, Expand on the Creative Arts, Create a Strong Global Focus, and more.
Source: HBU News
New M.Ed. students to receive iPads
June 26, 2012
All students admitted for the first time to HBU's on-campus Master of Education (M.Ed.) program for the fall 2012 term will receive an iPad.
Source: HBU News
Vic Shealy named HBU's first head football coach
April 9, 2012
Former Kansas defensive coordinator takes reigns of Huskies' program.
Source: HBU News
HBU to begin offering Master of Arts in Philosophy
April 3, 2012
Houston Baptist University will begin offering a Master of Arts in Philosophy (MAPhil) in August 2012.
Source: HBU News
Dr. John Mark Reynolds named new provost
February 28, 2012
Renowned scholar John Mark Reynolds to bolster University leadership as provost
Source: HBU News
Mock trial team earns fifth consecutive spot in National Tournament's opening round
February 6, 2012
HBU's Blue Team placed second overall at the American Mock Trial Association's Houston Regional Tournament, held Feb. 3-5 on the HBU campus. More than 170 students on 22 different teams representing 15 colleges and universities, including the University of Texas and the University of Georgia, competed at the event.
Source: HBU News
ATP Oil & Gas CEO to deliver Brown Lecture
February 6, 2012
The HBU School of Business will hold its 2012 Brown Distinguished Lecture on Thursday, Feb. 23, at 6 p.m. in the Belin Chapel on the HBU campus. The lecture is free of charge and open to the public.
Source: HBU News
"An Act of Providence" wins writing award for institutional history
February 2, 2012
An Act of Providence, the history of HBU's first 50 years compiled and written by Vice President Emeritus Don Looser, has received the History Writing Award for Institutional History from the Texas Baptist Historical Society. The award will be presented during the annual meeting of the Baptist General Convention of Texas in Corpus Christi in November 2012.
Source: HBU News
HBU's search for football coach generating "overwhelming" response
January 27, 2012
Houston Baptist University's Director of Athletics Steve Moniaci addresses the media during a press conference where it was announced that Houston Baptist University has accepted an invitation to join the Southland Conference beginning with 2013-14 academic year.
Source: Houston Chronicle
Networking luncheon to address Christian confidence amidst uncertainty
January 6, 2012
The Center for Christianity in Business at HBU invites business professionals to a networking luncheon on Thursday, Jan. 26, at 12 p.m. in the Hinton Center on the HBU campus. Fred Caldwell, founder and president of the Caldwell Companies, a fully integrated real estate services and development firm, will speak on "Living with Confidence in Uncertain Times."
Source: HBU News
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Engine misfires (rough running) and lack of power are commonly caused by ignition coil pack or ignition module faults. Proper diagnoses should isolate the cause and prevent unnecessary replacement of good parts.
Car problem reports
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text:
Or find a doctor at another Johns Hopkins Medicine Member Hospital:
Bernard Georges Jaar, MD
Appointment Phone
Main Location
The Johns Hopkins HospitalView All Locations
Out of State Patients
Call 410-464-6641 (8a.m. to 6p.m., EST, Mon-Fri)
International Patients
Call +1-410-502-7683 (7a.m. to 6p.m., EST, Mon-Fri)
- Assistant Professor of Medicine
Centers & Institutes
- Welch Center for Prevention, Epidemiology, and Clinical Research
Chronic Renal Failure, Nephrology
Research Interests
Epidemiology of Chronic Kidney Disease, survival in dialysis patients, peripheral vascular disease, lead nephropathy
- English
- French
National Kidney Foundation
International Society of Nephrology
American Medical Association
American College of Physicians
Additional Resources
Education +
- Johns Hopkins Bloomberg School of Public Health (Baltimore MD ) (2003)
- Faculte De Medecine Et De Pharmacie (Port-Au - Prince) (1987)
- Graduate Hospital / Internal Medicine (Philadelphia PA ) (2000)
- Tenon Hospital / Nephrology (Paris) (1992)
- Johns Hopkins University School of Medicine / Nephrology (Baltimore MD ) (2002)
- Johns Hopkins University Bloomberg School of Public Health / Epidemiology (Baltimore MD ) (1997)
- UFR de Medecine Saint - Antoine (Paris) (1993)
- Nephrology, American Board of Internal Medicine (2014)
Research & Publications +
Research Summary
Dr. Jaar is interested in the conduct of epidemiologic studies in the field of end-stage renal disease and its related complications. His personal research interest is currently focused on outcome studies of peripheral arterial disease (PAD) in end-stage renal disease (ESRD) patients and morbidity and mortality of ESRD patients by dialysis modality. In addition to leading the Cardiovascular Endpoint Committee of the CHOICE study, he is involved in several research projects within the Division of Nephrology and also at the Welch Center for Prevention, Epidemiology and Clinical Research, and the Department of Environmental Health at the School of Public Health.
Selected Publications
Most Recent Peer-Reviewed Articles
Plantinga L, Jaar B, Astor B, Fink N, Eustace J, Klag M, Powe N
Association of Clinic Vascular Access Monitoring Practices with Clinical Outcomes in Hemodialysis Patients.
Nephron Clinical Practice 2006; 104 (4): c151-c159
Ekong EB, Jaar BG, Weaver VM
Lead-related Nephrotoxicity: A Review of the Epidemiologic Evidence.
Kidney International 2006; 70 (12): 2074-2084
Plantinga LC, Fink NE, Jaar BG, Sadler JH, Levin NW, Coresh J, Klag MJ, Powe NR
Attainment of clinical performance targets and improvement in clinical outcomes and resource use in hemodialysis care: a prospective cohort study.
BMC Health Service Research 2007; 7 (1): 5
Plantinga LC, Fink NE, Jaar BG, Huang IC, Wu AW, Meyer KB, Powe NR
Relation between level or change of hemoglobin and generic and disease-specific quality of life measures in hemodialysis.
Quality of Life Research 2007; 16 (5): 755-765
Jaar BG, Plantinga LC, Astor BC, Fink NE, Longenecker C, Tracy RP, Marcovina SM, Powe NR, Coresh J
Novel and Traditional Cardiovascular Risk Factors for Peripheral Arterial Disease in Incident Dialysis Patients
Advances in Chronic Kidney Disease 2007; 14 (3): 304-313
Plantinga LC, Fink NE, Levin NW, Jaar BG, Coresh J, Levey AS, Klag MJ, Powe NR
Early, intermediate, and long-term risk factors for mortality in incident dialysis patients: the Choices for Healthy Outcomes in Caring for ESRD (CHOICE) Study.
American Journal of Kidney Disease 2007; 49 (6): 831-840
Jaar BG, Khatib R, Plantinga L, Boulware LE, Powe NR
Principles of Screening for Chronic Kidney Disease
Clinical Journal of the American Society of Nephrology 2008; 3: 601-609
Melamed ML, Eustace JA, Plantinga LC, Jaar BG, Fink NE, Parekh RS, Coresh J, Yang Z, Cantor T, Powe NR
Third-Generation Parathyroid Hormone Assays and All-Cause Mortality in Incident Dialysis Patients: The CHOICE Study
Nephrology Dialysis Transplantation 2008; 23 (5): 1650-1658
Plantinga LC, Fink NE, Melamed ML, Briggs WA, Powe NR, Jaar BG
Serum Phosphate Levels and Risk of Infection in Incident Dialysis Patients.
Clinical Journal of the American Society of Nephrology 2008; 3 (5): 1398-1406
Kazory A, Racusen LC, Berliner AR, Gimenez LF, Jaar BG
Mycophenolate Mofetil as a Possible Therapeutic Option for Idiopathic Membranoproliferative Glomerulonephritis
Nephrology Dialysis Transplantation Plus 2008; 1: 466 - 468
Parekh RS, Meoni LA, Kao WHL, Plantinga LC, Jaar BG, Fink NE, Powe NR, Coresh J, Klag MJ
Incidence of Sudden Cardiac Death and the Association of Inflammation and Other Traditional Risk Factors: CHOICE Study
Kidney International 2008; 74 (10): 1335-1342
Crews D, Jaar BG
Practice Point: Racial Differences in Chronic Kidney Disease Incidence and Progression Among Individuals with HIV Nature Clinical Practice Nephrology 2008; 4 (12): 652-653
Weaver VM, Griswold M, Todd AC, Jaar BG, Ahn KD, Thompson CB, Lee BK
Longitudinal associations between lead dose and renal function in lead workers
Environmental Research 2009; 109 (1): 101-107
Plantinga LC, Fink NE, Finkelstein FO, Powe NR, Jaar BG
Association of Peritoneal Dialysis Clinic Size with Clinical Outcomes
Peritoneal Dialysis International 2009; 29: in press
Charles RF, Powe NR, Jaar BG, Troll MU, Parekh RS, Boulware LE
Clinical testing patterns and cost implications of variation in the evaluation of chronic kidney disease among U.S. physicians American Journal of Kidney Disease 2009; in press
Sperati CJ, Parekh RS, Berthier-Schaad Y, Jaar BG, Plantinga L, Fink N, Powe N, Smith MW, Coresh J, Kao WHL
Association of single nucleotide polymorphisms in JAK3, STAT4, and STAT6 with new cardiovascular events in incident dialysis patients
American Journal of Kidney Disease 2009; 53 (5): 845-855
Sozio SM, MD, Armstrong PA, Coresh J, Jaar BG, Fink NE, Plantinga LC, Powe NR, Parekh RS
Cerebrovascular Disease Incidence, Characteristics, and Outcomes in Patients Initiating Dialysis: The CHOICE Study
American Journal of Kidney Disease 2009; in press
Jaar BG, Plantinga LC, Crews DC, Fink NE, Hebah N, Coresh J, Kliger AS, Powe NR
Timing, Causes, Predictors and Prognosis of Switching from Peritoneal Dialysis to Hemodialysis: A Prospective Study BMC Nephrology 2009; 10 (1): 3
Abougergi M, Broor A, Cui W, Jaar BG
Intravenous Immunoglobulin for the Treatment of Severe Clostridium Difficile Colitis: An Observational Study and Review of the Literature
Journal of Hospital Medicine 2009; in press
Plantinga LC, Jaar BG
Commentary: Preventing repeat hospitalizations in dialysis patients: a call for action
Kidney International 2009; in press
Academic Affiliations & Courses +
Activities & Honors +
Honors1987 Valedictorian, School of Medicine and Pharmacy,
State University of Haiti
1992 Valedictorian, Necker School of Medicine,
University of Paris V
1992 The Boehringer Mannheim Prize Paris, France
1999 The Victoria Prize Paris, France
2001-2003 Recipient of a Ruth L. Kirschstein National Research Service Award to train in Renal Disease Epidemiology. Sponsored by the National Institute of Diabetes, Digestive and Kidney Diseases.
2003-2004 Recipient of the Richard Ross Clinician Scientist Award sponsored by the Johns Hopkins University - School of Medicine.
2004 Junior Faculty Clinical Research Award. Department of Medicine Johns Hopkins University School of Medicine for the project entitle: Dialysis Modality and Mortality in a National Cohort: The CHOICE Study
2005 Fellow of the American Society of Nephrology
2003-2009 AMA Physician''s Recognition Award certificate with commendation (AMA PRA), valid through 08/01/2009
2008 Associate Faculty Member, Welch Center for Prevention, Epidemiology and Clinical Research Johns Hopkins Medical Institutions
Videos & Media +
Events +
Contact & Locations +
LocationsThe Johns Hopkins Hospital600 N. Wolfe Street1830 East Monument Street416Baltimore, MD 21287Phone: 410-955-5268Appointment Phone: 410-955-0670Location MapJohns Hopkins Outpatient Center601 N. Caroline StreetBaltimore, MD 21287Appointment Phone: 410-955-0670Location Map
- Medicine - Nephrology


text:
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I would love the opportunity to help you with any of your exhibits, events and environment projects.
We have a beautiful showroom with large and small exhibits on display.
Dave Iba


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text:
Mango Chutney
Over the last few weeks the markets have been flooded with mangoes from Mexico. I am particularly fond of mangoes and after a long winter of mostly apples I was really please to see the mangoes and I picked up a lot of them. I may have even picked up too many of them and I needed to use them before they went bad. It was the perfect chance to try another mango chutney recipe.
I first discovered mango chutney in the grocery store a little over a year ago and I really liked it. Since then I have been trying to make my own and I have tried several recipes but I have not been pleased with any of them. After another search on the net I came across this recipe for mango chutney that sounded good. I noticed that this recipe include vinegar and I am pretty sure that vinegar is included in the store bought version that I like so much. I was thinking that the tangy vinegar might have been what was missing from my previous attempts.
This mango chutney turned out great! The flavours were just amazing! The chutney was sweet and tangy and spicy with just the right amount of heat. I now have a new favorite mango chutney!
Mango Chutney(makes 4+ cups)
Printable Recipe
6 cups mango (stoned, peeled, chopped)
1 onion (chopped)
1 red chili (chopped)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
2 cups brown sugar
1 cup raisins
6 cardamom pods (crushed and ground)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon cayenne
3 cups vinegar
1. Place everything in a large pot and boil until it thickens, about 30-60 minutes.
2. Pour into sterilized jars and seal.
To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.
Recipes that use mango chutney:
Curried Chicken and Mango Salad
Grilled Cheese Sandwich with Mango Chutney
Swordfish Steak with Mango Chutney on Curried Lentils
Curried Chicken Burger
Similar Recipes:
Green Tomato and Jalapeno Jam
Mango and Cardamom Jam
Mango and Vanilla Jam
Curried Mango Bread
Cranberry Chutney
Apple Chutney
Pickled Green Tomatoes
More Mango Recipes


text: MEDFORD, Ore. — The government shutdown is affecting federal programs throughout the country. The WIC program, a special supplemental nutrition program for low income mothers with infants and children, is one of those programs. The United States Food and Drug Administration funds the WIC program, but now it's pulling its funding. Each state administers the … Continue reading »


text:
Thursday, April 10, 2008
CrockPot Korean Ribs Recipe
88 comments:
- gretchen lee said...
I just found your blog and love it!! I can't wait to try the ribs!
- April 10, 2008 at 6:01 AM
- Canadian Saver said...
Oh these look awesome!
- April 10, 2008 at 6:48 AM
- Kolfinnas Korner said...
Yum! This would be something we would like!
- April 10, 2008 at 7:34 AM
- Mom24 said...
I cannot wait to try these. I've been looking for something just like it. Stupid question though--do you really need the jalapenos? We would not eat them, and if they're put in whole I wasn't sure if they would really contribute anything or not. I love what you're doing...it's fun letting you be my guinea pig!
- April 10, 2008 at 7:40 AM
- ~TAMY 3 Sides of Crazy~ said...
These sound so good - maybe Saturday's menu can be altered. Can't wait to try them.
- April 10, 2008 at 7:42 AM
- Crockpot Lady said...
mom24, it's not a stupid question. I really enjoyed the flavor the whole jalapenos added. It was not spicy as much as it was smoky. I wasn't planning on eating them, but got cocky and decided to try.
If you don't want to use them, I bet a teaspoon of red chili flakes would provide a similar flavor without too much heat.
- April 10, 2008 at 7:44 AM
- Dana said...
Oh yum. These sound good.
Hey -- tonight I'm making your Beef & Broccoli recipe. The sauce sure tasted good. Can't wait.
- April 10, 2008 at 7:50 AM
- mjpuzzlemom said...
These looks good. Thanks for sharing!
- April 10, 2008 at 8:01 AM
- April in CT said...
YUM! I'm adding this to the list of things to try. Our current house doesn't have AC so I need plenty of crock pot recipes for the summer and this sounds excellent. :)
- April 10, 2008 at 8:04 AM
- Betsy said...
Happy #100!
- April 10, 2008 at 9:54 AM
Thanks for the idea for dinner tonight! I ran right out to the store and bought the ribs and 3jalopenos! (I am not as adventurous as you!) Love your blog!
- April 10, 2008 at 10:44 AM
- Niki RuralWritings said...
I've been enjoying your blog, not only do the recipes look great, but you make me laugh...your poor eyeball!!!
I'll def give the ribs a try.
- April 10, 2008 at 12:58 PM
- Sandra said...
Sounds SO good...thank you :)
- April 10, 2008 at 1:38 PM
- Babytreese said...
Thanks to Parent Hacks I found your fantastic blog!! I LOVE my crockpot too! I will be a regular visitor to your space!! Keep those recipes comin'!! ;=)
- April 10, 2008 at 3:04 PM
- Mari said...
These sound wonderful! Thanks!
- April 10, 2008 at 3:15 PM
- Kristi said...
yum.. ran right out and bought the ingredients! delicious!
- April 10, 2008 at 3:58 PM
- Crockstar said...
Ribs are always a hit in my house!
- April 10, 2008 at 6:44 PM
- Mississippi Songbird said...
Oh.. My mouth is watering. Those look so delicious! Thanks for telling me about them..
- April 11, 2008 at 12:32 PM
- Renee' said...
I'm a little late getting around to everyone. Your recipe sounds awesome! Thanks for sharing.
- April 12, 2008 at 1:33 PM
- Renee' said...
I'm a little late getting around to everyone. Your recipe sounds awesome! Thanks for sharing.
- April 12, 2008 at 1:33 PM
This recipe was awesome!! We shredded the meat and put it (and cut up green beans) on top of the rice!
- April 13, 2008 at 8:07 AM
- The Apron Queen said...
Late making my rounds. Looks delicious! Do stop by. I'll save you a plate of my Just Peachy Cobbler. :D
For your daily dose of vintage goodness & a bit of silliness, stop by Confessions of an Apron Queen, the home of Vintage Thingies Thursdays.
- April 13, 2008 at 4:22 PM
I made these on Friday night using boneless country style ribs and they were awesome! My very picky eater ate like he had been fasting for a month! I made mashed Yukon Gold potatoes and extra sweet corn for the sides. Thanks!!!
Heather :)
- April 13, 2008 at 7:39 PM
- Crockpot Lady said...
- April 13, 2008 at 7:46 PM
- My Ice Cream Diary said...
Just finished eating these and EVERYONE loved them (which is a rare occurance in this house). I used bonless country pork ribs. I didn't have jalepenos and I added a little ginger, garlic, and orange zest just because they were there. It was so yummy. Thank you for a very easy dinner.
- April 13, 2008 at 8:31 PM
- Kimberly said...
Ribs were excellent! With some fresh green beans and smashed potatoes - A twist on the midwestern supper! Total of 4 crock recipes tried 4 thumbs up from the family!
- April 14, 2008 at 5:17 PM
- Cari said...
We had the ribs this evening. The sauce they cook in is almost the Terriaki sauce my mom taught me to make growing up (1 - 10 oz. bottle of LaChoy, 1 - 10 oz. bottle of water, 1/2-1 cup brown sugar & 1 tsp of ginger). Anyhow, fixed like your recipe called except only used 4 peppers (did notice the smokey hint to the sauce). Everyone (including my picky son) loved them!
- April 15, 2008 at 5:24 PM
- Rene said...
Made this recipe last night using a pork roast as it was all I had in the fridge. Also substituted red pepper flakes for the jalapenos and added some onion flakes. The roast turned out perfectly...fabulous recipe!! Had it with some buttered noodles...mmmm...tasty!!
- April 16, 2008 at 5:04 AM
- Cheri said...
Made these on Monday. They were indeed the best ribs we've ever had. I had a combination of short ribs and country ribs. I only used 2 jalapenos but think 4 would be just right. I also added 2 cloves of fresh garlic. Only Husband says he never wants ribs any other way. He had the leftovers tonight while Only Daughter and I were at church. Thanks for the idea!
- April 16, 2008 at 8:33 PM
- Jamie said...
I'm making these for dinner tonight and I just tasted them...they are so good and the house smells amazing.
I added the ground ginger and fresh diced garlic like someone else mentioned. I also added just a little Hoisin sauce and red pepper flakes just to give it a little more bite since my husband likes things spicy...yum-my!!!
- April 17, 2008 at 12:49 PM
We made these yesterday, using your exact ingredients. Our ribs were thawed; we had them in the crockpot on low about 10 hours and they were fabulous.
- April 24, 2008 at 10:36 AM
I use pork spare ribs, and instead of jalapenos, I use large slices of onion (when they cook down in the sauce it is awesome!) I also use 1 c. water and 1 T. flour, in addition to 1 c. soy and 1/2 c. brown sugar. I layer the ribs, then onion, then mix the sauce and pour over all. (The conventional oven way is to do this at 350, one hour covered, one hour uncovered)
- May 6, 2008 at 6:44 AM
Hi Steph...
My name is Jen and I am a crockpot virgin! I love the idea of this recipe, and want to try it with a forgotten frozen pork tenderloin I found waayy back in the freezer. Any idea on how long to cook the frozen tenderloin?
Love your blog!
- June 9, 2008 at 5:19 AM
- Crockpot Lady said...
Hi Jen!
For a big hunk of frozen meat, I'd cook it on low for a good part of the day. It's not going to be cooked fully for 8 hours, but then to tenderize nicely it needs a few more.
If you're home--cook it on low and then flip the meat after 6-7 hours and cook on low for another 2-4. If you aren't home, cook on low for 8-10 hrs.
- June 9, 2008 at 5:32 AM
- kenziekylanmom said...
We adopted our children from S Korea and I am always making Korean food and I don't like making these ribs but this will make them easier and I will probably make them all the time now...thanks!
- July 9, 2008 at 8:59 AM
- angelahyoung said...
I am half Korean. I would just have to say that one of key ingredient that is not is this recipe for Daji (pig/pork) Bulgogi (the Korean "barbeque sauce") is garlic. Koreans consume the most garlic than other country in the world (yes, even more than Italians!)
- July 9, 2008 at 9:35 AM
- angelahyoung said...
I also wanted to add that this is great with beef and chicken also.
- July 9, 2008 at 4:23 PM
- Kathleen said...
These were SO GOOD. My family loved them. I used boneless ribs so the meat fell apart or course. I sorta shredded it and put the meat on Kaiser rolls with provolone cheese. Then I had the juice in a cup for a Korean Dip sandwich. My 6 & 4 year old love it. DH thought it was awesome. Great for leftovers too. Next time I will use more jalapeño though as we like things spicy. :) Thanks for the great blog!
- August 19, 2008 at 1:54 PM
- EAT! said...
Like all the other comments, these ribs were fantastic. It is the latest post on my blog. Thanks for the great recipe.
- August 24, 2008 at 3:10 PM
do you think you could use Splenda brown sugar in this dish?
- September 11, 2008 at 11:39 AM
- zan said...
Is the brown sugar Light or Dark ?
- October 14, 2008 at 10:23 PM
- Rose Quartz said...
Made this today. I couldn't find beef ribs so used boneless pork ribs. Very tender, but not as sweet as I thought it would be. Next time I'll add more brown sugar. Also I think I would trim the extra fat off, my pack of ribs had a huge hunk of fat all over the whole underside that I couldn't see when I bought the package. But over all I really enjoyed this recipe.
- October 19, 2008 at 4:17 PM
These are so tasty! I made them last week then again last night, but instead of jalepenos I put in a few tablespoons of minced ginger, which added a really nice flavor!
- November 18, 2008 at 10:15 AM
Oh man! Thank you! I have been wanting to "get to know" my crockpot since I received it for my wedding! I am a teacher and a lot of my evenings are spent marking and preparing for the next day- so the crockpot will give us more time together!
OK- do I have to boil these ribs? My mom always boiled her ribs before cooking them- which is why I NEVER make ribs- they take too much time and work! But my husband is a pork-a-holic and he would love more pork products around here! Me- I like chicken myself! Chinese Lemon Chicken tomorrow!
Thanks again!
- December 29, 2008 at 10:44 AM
- Crockpot Lady said...
Hi Angie,
no boiling!
- December 29, 2008 at 10:48 AM
Hi, the ribs are in my crock right now and my mouth has been watering since about noon from the fragrant vapors eminating from my kitchen! I'm korean and when I told my mom about the recipe she starting shaking her head feverishly because of the jalapenos...she started yelling in the perfect Margaret Cho mom way, "No, add garlic, green onions and sesame seeds!!!" So, I kept 3 jalapenos and did add 1/2 tsp ginger, 2 cloves garlic and 1/2 tsp sesame seeds. I didn't have any green onions and wanted to experience the smokiness of the jalapenos I keep reading about. Thx for a great recipe and for helping to engrage my mom! It always makes me giggle. ;)
- January 9, 2009 at 1:05 PM
Yum! Thank you sooo much. We are trying to eat up all the stuff I bought in bulk last year to clean out my freezer and I had NO idea what to do with my country style pork ribs...
These were amazing. I took the juices from the crock pot at the end and boiled them for a few minutes before thickening them with a corn starch slury... Then I softened some mung bean noodles and mixed the noodles, the sauce, and the rib meat (chopped) together. Served with chopped peanuts on top.
Delicious!! Easy. Yum. Thank you!!
- January 19, 2009 at 11:56 PM
- monique said...
Thanks for this recipe! I made the ribs, and they were great ... but I had a ton of the "sauce" left over. I refrigerated it, skimmed the fat off the top, and realized that this was pretty much a spicy teriyaki sauce ... so I pan fried some chicken, removed the chicken from the pan, heated up the sauce, thickened it with a bit of arrowroot powder, and used it as a glaze for the chicken. My husband thought it was a little weird reusing the sauce this way, but I found it tasty and, hey, if I'm gonna use half a bottle of tamari etc ... might as well make sure every bit of it gets used!
- February 8, 2009 at 8:11 PM
- Margaret Yang said...
I had the butcher cut the ribs "flanken style" and then pounded the meat away from the bone before putting into the crock. It looked and tasted like the "kalbi" from the Korean restaurant. Yum, yum, yum. I want to make these every day.
- April 10, 2009 at 9:14 AM
I've made this before with pork, and it was awesome! However, now I can't remember how many lbs of meat I used....what do you recommend?
- April 14, 2009 at 7:40 PM
- Christy said...
I FINALLY made these ribs. Stephanie, they were fantastic. I made a batch of coconut rice to go with them. I used my gravy separator to skim most of the fat off the liquid, then poured some of it on the rice.
I'm currently polishing off the leftovers as my midnight snack! Yum!!!
- May 6, 2009 at 9:01 PM
- Christy said...
Yup. Made 'em again last night. This time, I used a much leaner pork rib...way better. They were pure meat/flavor.
We had tons leftover. We also had tons of leftover rice. So today, I put the leftovers in the skillet, reduced the sauce down, added stir-fry veggies and the leftover rice to make Fried Rice! The sauce for the ribs is perfect for a pork fried rice! It was so good, I just had to share.
- May 14, 2009 at 7:36 PM
- Janelle said...
Wow. Wow, wow wow. Made this today, with the most over-frozen ribs ever (took me 40 minutes to cut them up enough to fit in my crockpot!!), and my own concoction to resemble soy sauce (I'm allergic to soy). Just tasted some-they are amazing!!!! Can't wait til the hubby tries them. He doesn't usually like ribs because they're too messy, but these were so tender they fell off the bone when I was trying to flip them! I'll be posting pics on my blog as soon as I can upload them. Thank you so much!!!!
- June 5, 2009 at 12:16 AM
- Christine said...
I just finished eating these and they were amazing. I didn't have peppers, so I used a t. of red pepper flakes as you suggested to someone else. I served them with crispy cold coleslaw, but I should have made rice to soak up the sauce. There's enough left over that I just might do that tomorrow.
- June 18, 2009 at 2:30 PM
- LH said...
love them! and so easy to make...
- July 13, 2009 at 4:32 PM
Tried this a few weeks ago and it was a major hit with the family. Fantastic recipe.
- August 18, 2009 at 3:50 PM
- Jeremy 'N Jess said...
I made this last night for the family, and it was really yummy! I didn't change anything, as far as the sauce goes. I did toss in some carrots, a bell pepper and onions, just to get some more veggies on the plate (and figured my kids would eat the carrots at least...) Everything came out yummy!
The only thing I would caution other folks about is to be careful with the jalepenos. I had to cook mine a little extra to get it to shred, since it was a frozen block to start with, and after all the pushing and flipping, my jalepenos fell apart. This made everything REALLY spicy!
Now, DH and I loved it, but I couldn't give it to my kids. Whoops. So yeah, next time I make 'em, I'll make sure to take out the peppers earlier.
And I was also curious about using the brown sugar substitute, since we're "low-carb-ers". I think next time, I'll just use half the amount of sugar and soy sauce, and add more veggies. There was SO MUCH [yummy] sauce, I think it would survive with a little less.
All in all, very yummy! Thanks for sharing!
- August 26, 2009 at 2:34 PM
- Marthew said...
Hi, I'm a college student and often cook for just myself, so I only have a 2-quart slow cooker. How can I adapt this recipe for my smaller volumed cooker? Do you have any general tips on how to adapt your recipes for the smaller cooker? Thx.
- October 25, 2009 at 10:44 PM
- Stephanie O'Dea said...
Hi there, cut this exactly in half---it will fit nicely into a 2quart, as I just made it last week in a 4 quart.
as for tips on cutting the recipes down to size, you're going to have to do the math. :-) Which is good! Because you're still in school and have a functional brain!
- October 26, 2009 at 6:33 AM
This is my first time working with short ribs. My short ribs were too fatty. But I am going to try this recipe with pork. My 1-year old that will not eat meat loved these.
- November 10, 2009 at 3:47 PM
- Tanya said...
Another amazing meal. I used beef ribs and only added 2 peppers. WOW ... amazing. Definetly a keeper.
- December 8, 2009 at 8:21 AM
- Michelle said...
Great recipe! An amazing thing happened tonight! My 5 year old enjoyed his dinner and didn't complain!!! My 2 year old was a fan too! Have a feeling this will become a frequent meal in our house! Thank you!
- January 13, 2010 at 7:17 PM
- Paul said...
The ribs look great. 1.5 teaspoons of sesame oil will also enhance the flavor. You have to be careful because it can be overpowering if you use too much.
- January 20, 2010 at 9:40 AM
- Tree Huggin Momma said...
OK I made short ribs last night,and while I will say the meet was super tender, there was way more fat than meat, and I hate having to dig through fat to get to the meat. Now I have at least 6 more packages of short ribs in the freezer (part of my winter meat pack) so I am going to keep trying them. This time I will thaw them again, then remove the excess fat, separate them into riblet, rinse and dredge in flour. Then proceed with the Korean rib recipe.
- January 22, 2010 at 8:07 AM
- gail said...
Love, love, love this site!
My only concern with this recipe is that it would be sweet with all the brown sugar. Is it?
Thanks! gail
- January 26, 2010 at 5:54 PM
I just bought some ribs yesterday and googled what to do with them. WOW! I just read every comment about these ribs...not one negative! I'm running downstairs to get my crockpot right now! Can't wait to start smelling the aroma of this dish. Thanks so much for the idea!
- March 1, 2010 at 8:22 AM
- Granny's Daughter said...
I just made these, using pork ribs the butcher picked out for me. Oh my goodness. They were awesome! Thank you!
- April 12, 2010 at 4:34 PM
- Alyse said...
I'm going to try these ribs tomorrow night, but wanted to know if I can cook them on High for 4 hrs instead of low for 8? I'm new to this crockpot thing...
- April 14, 2010 at 3:43 PM
- Stephanie O'Dea said...
Hi Alyse,
yes. The meat will cook through just fine, but the concern will be how tender it becomes. The meat will be much more tender if cooked low and slow.
xoxo steph
- April 16, 2010 at 4:41 PM
I am trying this recipe today, with a few minor adjustments. I can't wait to see how it turns out! I put in whole garlic cloves, a tiny bit of apple cider vineger and used part soy part teriyaki (ran out of soy). First time making crock pot ribs and hope its a success!!!
- October 12, 2010 at 6:49 AM
I made this last night and it was DELICIOUS! I used boneless country style ribs and served it with rice and veggies. I can't wait to eat the leftovers!
- July 14, 2011 at 11:21 AM
- Elizabeth said...
2 things.
1-i got second place by 1 point in a rib cook off with this (tweeked slightly)
2- Used this very recipe for pulled pork sandwiches today. AMAZEBALLS!
- August 2, 2011 at 12:12 PM
Hi I am breaking out my crock pot for the first time and I was wondering how long I cook the ribs if it's not frozen? Thank you
- November 1, 2011 at 12:01 PM
I'm making the ribs as I type and the smell is intoxicating! Also finding it very difficult to resist the temptation to lift the lid :)
- November 8, 2011 at 10:42 AM
- WozniakGirl said...
I made this dish over the weekend. It was very very yummy and full of flavor!
It made the house smell....so we ended up opening the windows (20 degrees outside) for about an hour.
But it was so good!!! I would totally make this again, but I might have to crack a window open next time.
- December 14, 2011 at 4:11 AM
- WozniakGirl said...
One more thing. I did not use frozen ribs. I browned the ribs before putting them in the crock pot and the meat was still a tiny bit rare when I pulled the meat out 8 hours later on low.
Still very very yummy. Loved it!
- December 14, 2011 at 4:13 AM
- Stephanie said...
This was such a delicious recipe! I used boneless pork ribs and a couple hour in I shredded it a bit and it made delicious pulled pork. I also added about 2 tbsp of minced onion and garlic. I cut the recipe back also since it was just for me and my husband, and it was very juicy. I'm not sure if I used too much liquid because I couldn't tell how many ribs you used but it worked really well. We served it over pan seared potatoes with blue cheese! Wonderful recipe!!
- February 7, 2012 at 10:13 AM
- Unknown said...
I am trying these today, don't have jalapeno's but I added a bit of chili flakes, a bit of ginger, couple cloves of garlic AND green onions to my mix :) Can't wait to try them tonight!!!
- April 11, 2012 at 10:05 AM
- LW said...
Unfortunately, I wasn't able to read all the comments, so forgive me if someone has already suggested this. There's a milder pepper, gochu peppers. And it's usually in Asian Markets as Korean pepper. Usually long and green or red. I bet they would work really well in this. They are usually eaten raw accompanying a meal.
- May 22, 2012 at 6:45 AM
- KJ said...
I know this is an old post but I made these last night and just wanted to comment. Somebody said they used fresh (not frozen) ribs that they browned first, and after 8 hrs they were still not cooked through. I used fresh baby back ribs, did not brown them, and left on low in slow cooker for over 10 hrs and they were perfect!
- June 13, 2012 at 7:52 AM
After drooling over this recipe for days I finally made them. I used Pork St. Louis style ribs - not frozen and used 5 jalepenos for 3.41 lbs of meat. Because one of my guests cannot handle ANY (really ANY)heat I didn't take any chances and only kept the jalepenos in for 4.5 hours. I cooked the ribs on low for 7.5 / 8 hours.
ABSOLUTELY DELICIOUS. Next time - and there will be a next time I'll leave the jalepenos in for the entire duration. There is no heat - just the wonderful smoky flavor reviewed about. I served with white basmati rice and string beans with garlic. The only leftovers from 3 people were 2 single ribs that I will dream about all night for lunch tomorrow. :-)
- June 20, 2012 at 8:22 PM
- julie reuter said...
I made these last week with pork spareribs (I don't care for beef) and wasn't very thrilled with them. I followed the instructions - I mean, it's a crockpot recipe - not difficult at all. I added 7 jalapenos and couldn't even tell where they made a bit of difference in the taste. They certainly didn't add any kick or heat to it. The meat was tender, of course, but the "sauce" cooked up so much that it was just pure liquid in the crockpot. I prefer my ribs with more of a sauce to them. Sorry, I won't be making these again. :(
- September 16, 2012 at 9:12 AM
Trying these out just now using a toasted red bell pepper instead of the jalapenos. I'm the only one here who likes spicy things! Even the red pepper flakes would be too spicy for our house. Will report back on results.
(I toasted the pepper over the gas flame, but you could use a griddle, grill/broiler etc., or maybe get a jar of roasted peppers? For the smoky flavour, is what I'm thinking)
- October 22, 2012 at 9:30 AM
Screwed it up! Put them on too late and come dinner time they were still bouncy. So we had pizza.
I took the ribs out of the juice and put both in the fridge overnight. Glad I did, as I got the juice out this morning and chipped off a truly impressive layer of fat - and the ribs themselves still had a load of fat between the layers! Looks like our butcher's short ribs are a bit too fatty for this dish to be served straight with no tinkering. Maybe short ribs vary in this.
Have pulled the meat out, mixed with the juice and will reheat for dinner. It smells good. I think the toasted peppers are a good hack for chilli-phobes. And I did taste a bit last night - awesome beefy flavour. Just a shame it's not a quick-fix dish for us.
- October 23, 2012 at 3:16 AM
- susaningrid said...
hi! made this recipe and love it! want to make for about 12 guests for new years tomorrow nite.....was going to make it 3-4 batches...or can i fill the crock pot with as many ribs and jalapenos as i can get in? and what's your recommendation for keeping in fridge overnite and reheating tomorrow? thanks!
- December 30, 2012 at 2:11 PM
- stacey of the north said...
I've made this using a pot roast, and it turned out great! Add 3-4 cloves of garlic, and definitely use the jalapeños. They add a nice flavor, but don't break them open at all, or you'll have it way too spicy. When left whole, they add a nice peppery/smoky flavor, but not heat. Thanks!
- January 13, 2013 at 8:44 AM
- amulbunny's random thoughts said...
I've made this several times and the results were great. I think the next time instead of jalapeno, I'll use one chipotle pepper in adobo sauce. My family loves a little heat so that would make it perfect.
- January 23, 2013 at 2:28 PM
- Beth Walters said...
LOVE this recipe! Love Stacey of the North's idea of using a pot roast too. I'll have to try that.
The nice thing about not cutting the jalapenos is that those that can take the heat (ie everyone except my husband) can eat as much or as little as they want while the faint at heart (aka my husband) can enjoy the flavour without the heat.
Thanks for sharing!
- January 23, 2015 at 7:26 PM
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