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StartUpHire is the place to find Community Specialist jobs. Review the list of Community Specialist career opportunities to the left. These Community Specialist jobs represent some of the most rewarding careers available.
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The PR Specialist will support Etsy's ambitious communications efforts around our seller community and Member Operations.2/18/2015 Brooklyn, NY Save This Job
Inspire and support our community needs through direct outreach and engagement programming.3/3/2015 Brooklyn, NY Save This Job
Etsy is seeking a Maker Specialist to join Etsy's Responsible Seller Growth team.2/10/2015 Hudson, NY Save This Job
Etsy is seeking a talented Digital Marketing Specialist to lead U.S. paid mobile app efforts. You will be helping to develop and execute Etsy's mobile app marketing strategy, acquiring new buyers and reengaging existing buyers through Etsy&rsqu2/27/2015 Brooklyn, NY Save This Job
Etsy is seeking a talented Digital Marketing Specialist to lead U.S. paid search efforts. You will be helping to develop and execute Etsy's paid search strategy, scaling campaigns for the Etsy marketplace and integrating with other channels as2/27/2015 Brooklyn, NY Save This Job
The Integrated Marketing Specialist will help coordinate and develop creative brand campaigns that bring Etsy to life, generate brand awareness, build loyalty, and attract buyers and sellers.3/21/2015 Brooklyn, NY Save This Job
Palo Alto Houzz is looking for a high energy community and social media specialist to join our community team in our Palo Alto office! Position Responsibilities: Work with our current Community Manager to engage our community of millions of users via our web site and our mobile2/11/2015 Palo Alto, CA Save This Job
Houzz is looking for a friendly, talented, ?Mac guru? to join our team! As a Desktop Support Specialist, you will work closely with our Operations team to provide day-to-day operational support for our MAC desktop environment (200 workstations), perform troubleshooting,2/11/2015 Irvine, CA Save This Job
Location: Johns Creek, GA Position Summary: The Sales Operations Specialist facilitates the processing of orders and quotes from the sales teams in addition to supporting other areas of the organization including program implementation, sales support, training, and1/24/2015 Johns Creek, GA Save This Job
Booker is transforming the way local services are managed by businesses and discovered by consumers. Booker replaces everything from manual methods to disconnected software, and unifies the essential components of running a service business into a single3/13/2015 New York, NY Save This Job
Booker is transforming the way local services are managed by businesses and discovered by consumers. Booker replaces everything from manual methods to disconnected software, and unifies the essential components of running a service business into a single3/13/2015 New York, NY Save This Job
About Iora Health Iora Health is restoring humanity to healthcare by building a simple yet radically-different primary care model from scratch: we know each of our patients as true individuals, and proactively provide the unique combination of care, support, and inspiration they12/6/2014 Hartford, CT Save This Job
Community Operations Mountain View, CA Coursera is on a mission to bring world-class education to everyone, everywhere, for free. In roughly two years we?ve brought over 900 courses to over 11 million learners worldwide, and we?re just getting started. Coursera is looking for3/25/2015 Mountain View, CA Save This Job
(Chandler, AZ) App Marketplace Specialist Are you passionate about developers? Do you have a love for third-party integrations? Are you skilled at marketing? Then, we want you! We?re looking for an awesome person who will join our Business Development team to help thousands of3/19/2015 Chandler, AZ Save This Job
Acquia and the Learning Services team are looking for an experienced Open Source, Drupal, and Web Development Senior Training Specialist to join our team. As the leader in the largest open source community in the world, Acquia is accelerating the adoption of Drupal in2/17/2015 Boston, MA Save This Job
About Gilt Gilt.com is an innovative online shopping destination offering its members special access to the most inspiring merchandise and experiences every day at insider prices. Gilt continually searches the world for the most coveted brands and products, including fashion for3/10/2015 New York, NY Save This Job
Do you want to interact with our growing global community of 40 million fitness enthusiasts? Join our Community Team and engage with our users while working side-by-side with internal teams to improve the RunKeeper experience. We are looking for someone who welcomes the challenge2/26/2015 Boston, MA Save This Job
INSURANCE COLLECTIONS SPECIALIST- TUKWILA, WA-ACCOUNTING Genoa, a QoL Healthcare company is a leader in behavioral healthcare specialty pharmacy solutions. Serving more than 300,000 individuals with a mental illness across 34 states, we are a rapidly growing and successful2/15/2015 TUKWILA, WA Save This Job
We are revolutionizing the practice of radiology in community healthcare. To deliver world class diagnostic care, we have built an entrepreneurial team that is strategic in its thinking and agile in its execution. We are seeking a Physician l Credentialing Specialist to ensure2/2/2015 Pittsburgh, PA Save This Job
Position Description The Client Support Specialist (CSS) is responsible providing technical assistance to support the LearnSomething community via telephone and/or email. He/She will provide assistance concerning the use of Learning Management System including general technical1/21/2015 Tallahassee, FL Save This Job


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Would like to see previews of work product prior to contracting. The site would be between 2-4 pages. If interested please contact Nakia at 205-427-2944.
November 05, 2014
Pool Critical Care Transport RNs needed for ground and jet interfacility transport
Minimum requirements: 3 years of ICU/ED experience, ACLS, able to respond to hospital in 20 minutes, recommendation of your Nurse Manager. Call requirements minimum two 12 hour shifts on weekend or 1 weekend/2 weeknight or 4 weeknights - each 4 week schedule. Laura Demmons, firstname.lastname@example.com; 934-1635.
BioCryst Pharmaceuticals is a small biotechnology company which designs, optimizes and develops novel small-molecule drugs that block key enzymes involved in infectious and rare diseases. Our research laboratory facility is located in the Birmingham area. We are currently seeking to add an experienced Research Biologist, performing molecular, cellular and pharmacological experiments for the characterization of new small molecule drug candidates for multiple research programs. The ideal candidate should have a Master's degree in a scientific discipline or equivalent experience, with 3-7 years of laboratory experience, with strong knowledge of molecular and cellular biology, including cell based assays, Western blot, Elisa and real-time PCR. We offer a very competitive based compensation package and company paid benefits program, with a unique culture that is stimulating, challenging and a rewarding place to work. For more information, contact Robert Stoner at email@example.com.

subset: commoncrawl


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CEO and Board Chair
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As many people are complaining it seems that in the Apple SDK for the Retina Display there's a bug and imageWithContentsOfFile actually does not automatically load the 2x images.
I've stumbled into a nice post how to make a function which detects UIScreen scale factor and properly loads low or high res images ( http://atastypixel.com/blog/uiimage-resolution-independence-and-the-iphone-4s-retina-display/ ), but the solution loads a 2x image and still has the scale factor of the image set to 1.0 and this results to a 2x images scaled 2 times (so, 4 times bigger than what it has to look like)
imageNamed seems to accurately load low and high res images, but is no option for me.
Does anybody have a solution for loading low/high res images not using the automatic loading of imageNamed or imageWithContentsOfFile ? (Or eventually solution how to make imageWithContentsOfFile work correct)


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The latest public ACTPLA notifications can be accessed from their site by clicking here. The following is an extract of the public applications selected by WCCC that principally relate to Weston Creek or have an impact on Weston Creek or its residents; the extract may not be complete and does not contain development applications that are not publicly notified.
Article posted on Sunday 29 March 2015 | Leave a comment »
Proposal: SECONDARY RESIDENCE. Proposed conversion of existing cabana into a secondary residence with attached garage. Period for representations closes: 21/04/2015
Article posted on Saturday 14 March 2015 | Leave a comment »
Proposal: COMMERCIAL-ACTEWAGL-CABLE RUN-Installation of underground HD conduits Streeton Drive and Cotter Road. Conduit installation is for the future installation of 240mm¦ Al XLPE 3c High Voltage cable. Period for representations closes: 09/04/2015
Article posted on Friday 30 January 2015 | Leave a comment »
Proposal: SECONDARY RESIDENCE. Proposed secondary residence to the rear of the existing dwelling (conversion of existing garage). Interal alterations to existing residence with the addition of a new carport to the side. Period for representations closes: 25/02/2015
Article posted on Friday 09 January 2015 | Leave a comment »
Proposal: MULTI DWELLING - LEASE VARIATION - SECOND DWELLING - ADDITIONS & ALTERATIONS. Proposed construction of a one-storey dwelling and garage. Proposed alterations to the existing dwelling including the demolition of the existing carport and garage; The construction of a new garage, courtyard wall and associated landscaping. Lease Variation to specify two dwellings. Period for representations closes: 02/02/2015
Article posted on Saturday 06 December 2014 | Leave a comment »
Proposal: COMMUNITY FACILITY-HEDLEY BEARE CENTRE-TANK REMOVAL. Proposed removal and decommissioning of underground storage tank, associated soil testing in regard to contamination and reinstatement of the site. Period for representations closes: 05/01/2015
Article posted on Saturday 29 November 2014 | Leave a comment »
Proposal: SINGLE RESIDENTIAL-SECONDARY DWELLING. Proposed construction of a secondary residence to the rear of the main residence and new carport. Period for representations closes: 24/12/2014
Article posted on Sunday 23 November 2014 | Leave a comment »
Proposal: PUBLIC WORKS-LIARDET STREET. Proposed provision of 26 carparking spaces along Liardet Street. Period for representations closes: 10/12/2014
Article posted on Sunday 23 November 2014 | Leave a comment »
Proposal: PUBLIC WORKS - DILLON CLOSE. Upgrade works including provision of 52 carparking spaces on Dillon Close. Period for representations closes: 10/12/2014
:: Next Page >>
WCCC is not a local government body. For government matters contact CanberraConnect.
The WCCC holds open public meetings on last Wednesday of the month - see Meetings for a timetable.
The meetings are held at The Weston Club, Liardet Street, Weston at 7.30pm (map). We regularly have invited speakers, politicians and other representatives, with other organisations (eg ACT Policing) also regularly attending.
There are no membership fees for the WCCC and any resident of Weston Creek is able to contact the WCCC to seek assistance or advice. All members of the committee are volunteers and no one receives payment for any activities. The Council also receives financial support from the ACT Government.
For more details about us click here


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Comment: Re:Hardly surprising (Score 1) 47
Maybe you should explain that this isn't a training course.
We've improved Slashdot's video section; now you can view our video interviews, product close-ups and site visits with all the usual Slashdot options to comment, share, etc. No more walled garden! It's a work in progress -- we hope you'll check it out (Learn more about the recent updates).
Maybe you should explain that this isn't a training course.
the country has access to fiat currency printing, meaning they will print as much as they need to cover any loss to insured deposits
... which will boost inflation and reduce the value of everyone's money.
Perhaps he's been listening the that IBM guy from 1968.
Have you seen the breadth of things Amazon sells?
If they aren't selling it already, give them time and they will be.
I used to know a guy who was obsessed with ITIL. You know, like this place is with 3D printing and Elon Musk's farts..
My eyes glazed over. Then again, I remember how iso 9000 was going to cure cancer and bring peace to the Middle East...
He was already on a yellow card. Actually a whole deck of them, becoming deeper and deeper orange. He should have been more careful.
I can take Top Gear or leave it; it seems to be all about set-up stunts these days. Clarkson has presented some very good historical documentaries, give him credit for that.
I don't think TG is produced in an office. Also, your concept of on and off the clock doesn't apply either.
If you can make it work, you passed!
On the other hand, you're a hacker and probably a terrorist. So you failed.
Scissoring? That's disgusting!
Ummm, can I watch?
So if I work night shifts I'm allowed to beat people up over breakfast?
It's funded by a fee that's difficult to escape
Tell me about it. The other day I tried really really hard and I just couldn't manage to not buy a TV.
Not really. His spelling was pretty good and he started his sentences with capital letters.
"You're a creature of the night, Michael. Wait'll Mom hears about this." -- from the movie "The Lost Boys"


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It's official! DeAnna Anglin of Sullivan, has been named the next voice of Young & Free St. Louis. She is the fourth spokesperson for this unique program, powered by Vantage Credit Union (Bridgeton). Anglin was one of 34 applicants who submitted videos and blog posts. Eight individuals went on to become finalists based on a vote by their peers.
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Between listening to trade offers and monitoring which players get selected where, Caps general manager George McPhee will have his hands full at Sunday's NHL draft at the Prudential Center in Newark, N.J. [3 p.m., NBC Sports Network].
That's why, when it's time for the Capitals to make their choice with the 23rd pick of the first round, McPhee will turn to Ross Mahoney, the Caps' director of amateur scouting for the past 14 years.
Earlier today we took a look at some of the forwards who might be available when the Caps pick at No. 23, a slot where they unearthed goaltender Semyon Varlamov in 2006. Other notable picks at No. 23 include defenseman Andrej Meszaros [Ottawa, 2004], forward Ryan Kesler [Vancouver, 2003] and former Caps forward Scott Hannan [San Jose, 1997].
Here's a look at five defensemen who might be available for the Caps when they step to the PrudentialCenter podium:
Ryan Pulock, D, Brandon [WHL]: Many scouting agencies rank Pulock as the sixth-best defenseman in the draft, mostly because he's got a shot that's been clocked at higher than 101 mph. Pulock came into the Western League as a center and has the offensive skills to override the fact he's 6-foot, 211 pounds. Pulock also has excellent vision, good strength, and could be a power-play quarterback in the NHL.
Mirco Mueller, D, Everett [WHL]: A native of Winterthur, Switzerland, Mueller finished second behind top defensive prospect Seth Jones in scoring among Western League defensemen with six goals and 25 assists in 63 games. He was also a minus-10. At a slender 173 pounds, NHL scouts are hoping Mueller can add some beef to his 6-foot-3 frame and be a solid two-way defenseman in a few years.
Josh Morrissey, D, Prince Albert [WHL]: One of the smallest defensemen expected to be taken in the first round, Morrissey stands 6-foot, 186 pounds, but his offensive instincts and his skating ability set him apart from most of his counterparts. Morrissey recorded 15 goals and 32 assists in 70 games for Prince Albert and played with an edge, piling up with 91 penalty minutes.
Robert Hagg, D, Modo [Sweden]: If the Caps are looking for an intimidating big banger on the blue line, they may turn to Hagg, who has earned a reputation as an aggressor in the corners and in front of the net. At 6-foot-2 193 pounds, Haggs has plenty to work with but, like most defensemen, probably will need at least two years of development before cracking an NHL lineup.
Shea Theodore, D, Seattle [WHL]: It's a nice crop of defensemen coming out of the Western League this year and Theodore is no exception. He's still only 17 years old and has a lot of growing to do at 6-foot-2, 178 pounds, but Theodore's skating has been compared to Caps defenseman Mike Green, who was taken by the Caps with the 29th pick in 2004. Theodore put up 19 goals and 31 assists this season, but was a minus-24.


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Everybody Hates Chris is an American sitcom based on the teenage experiences of comedian Chris Rock in Bedford-Stuyvesant, Brooklyn, New York City. The show is set between 1982 and 1987, but Rock himself was a teenager from 1978 to 1983. Rock grew up with a boy named Kenny Montero, whom he has often referred to as the inspiration for a lot of the episodes[citation needed]. In many of his interviews, Rock has described Montero as the reason he got into comedy in the first place. The show's title parodies the hit CBS sitcom Everybody Loves Raymond. The show's lead actors are Tyler James Williams, Terry Crews, Tichina Arnold, Tequan Richmond, Imani Hakim, and Vincent Martella.
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A N. California Garden
bahia(SF Bay Area)November 8, 2006
For anyone who might be interested in seeing an article/film segment on a subtropical/succulent/bromeliad garden with a mediterannean twist, you can see them at:
www.sunset.com November 2006 issue, A Garden Retreat
garden segment starts about 5 minutes in, after the segment on San Jose Nightlife. Make sure you have clicked on the segment titles Sunset Magazine November 2006 issue.
Hope you enjoy them...


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Hi there at Audiko.net, where you can easily use hot ringtones for your smart phone. Today we have a ringtone of "Береги" by tommy as well as 196 other ringtones by tommy. "Береги" is a real hit from the "Наши люди 2003" album that was recorded by tommy at their studios together with other 1 tracks. You can listen to all 3 tommy – "Береги" ringtone variations available here and download it for free right to your smart phone. You can also choose from other 1 albums produced by tommy for all time. "Береги" is referred to Hip-Hop, and you can download a huge amount of Hip-Hop artists absolutely for free. And finally, we have collected lyrics for this track and you can view it here as well. So feel free to browse, listen, download ringtones at Audiko.net. Make your phone sound cool!
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Speaking From Among the Bones (2013)
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Synopsis: Flavia has been told she needs her time more highly structured and supervised; what's worse, she is having to listen to Feelie practice on an organ with a leaky pipe. However, things begin to look up when Flavia finds a dead body on top of the sarcophagus of a local saint that archeologists are getting ready to dig up. This mystery gets even more interesting when she meets another sleuth masquerading as a botanist who tells Flavia that the saint was buried with a very large diamond.
Review: An interesting, twisting tale, the ending raises more questions that it answers. Flavia continues to vacillate between acting like an11-year old and a mature adult. Bradley has an interesting way of dealing with family interactions and the cultural mores of a family.
Another great Flavia De Luce mystery. I am in awe of the effortless prose (I'm referring to the effect of course; I'm sure it was not so effortless to create).
Oh Flavia, how I love you. I liked the conclusion of this one a bit more than the others - it's a bit different and that was a refreshing change. There must be so much research that goes into these books - the chemistry that Flavia goes into doesn't seem like the common stuff that most people know. Just so wonderful!
Not as good as I'd hoped.
Not as good as I'd hoped.
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When the tomb of St. Tancred is opened at a village church in Bishop's Lacey, its shocking contents lead to another case for Flavia de Luce, where greed, pride and murder result in old secrets coming to light, along with a forgotten flower that hasn't been seen for half a thousand years.… (more)
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Curious About Life: Interview With Felipe Gómez
In this interview, Felipe Gómez explains how the Rover Environmental Monitoring System (REMS) instrument on the Curiosity rover could help determine if the planet ever had the potential for life. Gómez, of the Centro de Astrobiologia in Spain, is a biochemist working with extreme environments on Earth and the development of automated tools for the identification of life. REMS is provided by the Spanish government and will monitor the daily weather on Mars to help determine habitability at the planet's surface.
Source: [astrobio.net]
- SAM's First Wet Chemistry Experiment
- Curiosity Finds Biologically Useful Nitrogen
- FameLab: Looking Ahead to Stony Brook
- Linking Supernovae and Planet Formation
- Titan's Atmosphere Created as Gases Escaped Core
- Astrobiologists Named Geochemistry Fellows
- Chris Reinhard, 2015 Alfred P. Sloan Foundation Fellow
- Mars Once Had More Water Than Earth's Arctic Ocean
- NASA Ames Reproduces the Building Blocks of Life in Laboratory
- Surviving the Anthropocene


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Commentary: The year of the women in 2010?
I've written this column so many times for so many years that it makes me nervous even to begin. More than 25 years after Geraldine Ferraro crashed the glass ceiling to be nominated for vice president, we should be long past "years of the woman."
When men win, we call it Tuesday.
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Kanye is a vocal fan of the label — and women's clothes. Balmain designer Christophe Decarnin will supposedly "custom-remake a portion of the Balmain fall '10 collection, specifically seventies-centric pantsuits, cutaway coats, and gilded jeans." Sounds good as long as he leaves that so-last-month, overexposed dress out of it. [Hint]
Alexander McQueen
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Tricks For Dealing Sub-Par Ingredients
I'm interested in your tricks and tips for dealing with ingredients that aren't wholly up to snuff.
Because while we'd all like to cook with the bursting ripe bounty of the Tuscan countryside, sometimes we have to make do with hard peaches, pale tomatoes, factory chicken, wrinkly carrots, bargain bin London broil, fishy smelling fish, etc.
I don't know too many tricks - that's why I started this thread - but I will offer a couple.
Fruit that isn't sweet - I'll soak it in sugared water. If it is really bland, and the dish can tolerate some manipulation, I'll carmelize the fruit slices in a frying pan of melted sugar.
Chicken like cardboard - brining is the usual prescription. Or, spend extra time on the browning.
Fishy fish - rinse in cold water, then soak briefly in lemon water.
Tasteless corn - boil in 1/4 (or more) milk, 3/4 water.
Unripe tomatoes - slice or chop, then salt lightly and let sit for awhile before proceeding with cooking.
Wrinkly produce - peel it. Looks refined too.
Other tricks?
My best tip for dealing with sub-par ingredients is changing the menu on the spot when I'm shopping. If I am hungry for a peach pie and the peaches are hard, I'll buy blueberries or whatever is better and make a pie out of them.
My problem is that I sometimes buy good ingredients and forget about them until they're past their prime. For fruit, I'll cut the bad spots out and pur�e to make Italian water ice or and add to a basic muffin recipe. Cantaloupe where I guessed wrong goes in the blender for a smoothie.
Vegetables usually go into soup. When I used to deep fry, I'd make corn or other vegetable fritters.
That tough London Broil would be braised. The chicken would be stewed and turned into a chicken pie.
Some things like the smelly fish would go in the trash. My grandmother used to say, "Don't throw good food after bad.". Sometimes I'd rather discard a bad ingredient than spend time and money on more ingredients to try to transform it.
"Some things like the smelly fish would go in the trash. My grandmother used to say, "Don't throw good food after bad.". Sometimes I'd rather discard a bad ingredient than spend time and money on more ingredients to try to transform it."
AMEN! THere is no way I would eat (or feed my family) something that is "smelly"! BLECH!!!!!
Smelly fish would go into the disposer....it would stink too bad for the trash! LOL!
I always smell fish before I buy it....the fish guy thinks I am nutz...but the one time I was in a hurry and didn't I ended up with salmon that was just a tick past it's prime.
How do I deal with less than stellar stuff? Well stewing or "soup-ing" makes a lot of so so stuff into something wonderful....
And remember, never serve floppy carrots raw, cut the stem bottom of floppy broccoli or celery and soak in ice water.
For tasteless fruit, I add something like vanilla, cinnamon, almond extract, grated lemon rind...or lime juice and rind.
But certain things past their prime go into the trash...green potatoes, slimy meats of any sort. moldy stuff, but for cheese....and if the mold is blue or green, I cut it off and enjoy the cheese....if the mold is red, the whole piece of cheese gets tossed.
Dry bread makes crumbs....slightly stale bread or rolls gets put into a damp paper bag and heated in a 300 oven for 10 minutes, hard brown sugar gets 5 seconds in the micro....buggy grain products get tossed.
If I find my "gang" of mussels has too many dead ones to serve as a main course, I use the live ones in a garlic and tomato sauce over pasta.
Dry cake gets the berries and heavy cream treatment, stale cookies and pies always get eaten.....they have no calories if they are dry and hard.
Linda C
Some fish just smells fishy, it's not bad, that's an ammonia smell. My mother hated all fish because of the way it smelled and that included fish caught that day.
Anyway, I buy local organic produce and grow a little myself and rarely find perfection in fruit and vegetables.
Cut out the bad part, toss the rest. Old, wrinkly, but not rotten? Throw in the stock pot.
For less than ripe tomatoes and strawberries, I use a dash of balsamic vinegar which helps hide the white parts.
Generally, I don't use sub par things and certainly nothing questionable. If fruit is too hard, use something else. I have learned the hard way not to plan major dishes around questionable items like avocados, mangoes and melons.
Too often what I buy is rotten or hard after peeling as I don't seem to have the knack for finding perfection every time!
My mother in law once accidentally left some fish outside her freezer for a day or two. She took it out as she was trying to find something else...she smelled it, thought that's the way fish is supposed to smell anyway...cooked it and promptly spit out upon first taste. Yuck. Too many people think that fish is supposed to smell "fishy"...not so.
I have a bad habit of buying too much produce...it often goes bad in my fridge. I do try to use softer carrots and celery in soups, but there's nothing you can do about leafy greens other than compost them.
Fruit that isn't sweet - I'll soak it in sugared water. If it is really bland, and the dish can tolerate some manipulation, I'll carmelize the fruit slices in a frying pan of melted sugar.
I would just sprinkle sugar on fresh fruit that wasn't as sweet as I would like. Another option is to use it in a pie or cobbler that contains sugar.
Chicken like cardboard - brining is the usual prescription. Or, spend extra time on the browning.
I prefer to presalt rather than brine.
Fishy fish - rinse in cold water, then soak briefly in lemon water.
I only buy fish if I am cooking it the same day. And I buy from shop that specializes in fresh seafood.
If fish smells it goes into the garbage. Same goes for any other meat that smells. It gets tossed. Why would you want to eat meat or fish that stinks?
Tasteless corn - boil in 1/4 (or more) milk, 3/4 water.
If corn is tasteless there isn't much you can do about it.
Unripe tomatoes - slice or chop, then salt lightly and let sit for awhile before proceeding with cooking.
Leave unripe tomatoes on the counter to ripen. A salted unripe tomatoes is still an unripe tomato.
But if I ever had fish that smelled fishy it would go into the garbage.
Wrinkly produce - peel it. Looks refined too.
I find that most vegetables that become wrinkled are past their prime and should be tossed. Although I suppose if you really wanted to salvage less than fresh vegetables you could use a wrinkle carrot or celery in soup.
Fish is NOT supposed to smell at all....any hint of ammonia means it's rotting.
If the market where you buy your fish smells fishy, go somewhere else. Only rotting fish smells fishy.
I find many midwesterners don't like fish because they have only had fish that was over the hill.
I disagree, a freshly caught fish (minutes from the line), still has a smell. It is a fresh fish smell and as I said, an ammonia smell is a bad smell.
Everything has a smell.
A fresh picked mushroom has a smell, so does cabbage. There is difference between the fresh smell and an old/off smell.
I don't think John is talking about buying smelly fish. It is not difficult to pick fresh fish.
What if you have fresh fish and you didn't cook it right away and it starts to smell?
As with meat and fish, when fish first starts to smell, it is only on the surface, you can just wash it away. If it smells a little more, then you need to use it in a recipes heavy in spices.
You will know if the fish smells rotten.
If cooked fish starts to smell, wash and reuse in another recipe such as omelets, because the texture will not be as good by itself.
Fresh fish/seafood should smell like the sea. Period. The sea does not smell like amonia. For those of you who have been to the beach - it's like opening your windows to a floodtide (incoming), that fresh, lightly salty smell.
The cure for anything is saltwater.
Sweat, Tears, or the Sea...
I have a compromised immune system. I don't take chances with poultry, eggs, meat or fish/seafood. Produce might end up in soup or stock depending on how long it's been around. Generally though I'm of the opinion that God made compost piles for just this reason...so nothing goes to waste. This year's compost becomes next year's garden. :)
DC, you and I are never going to agree on what is suitable to eat and what is not. I literally cringe when I read some of your suggestions.
Smelly fish (or meat) does not need to be washed or cooked in a recipe heavy in spices. It needs to be discarded.
But hey, if someone wants to buy recently deceased lobsters or eat less than fresh meats and fish, go for it.
I think most fish markets have a certain aroma. Even Tsukji market in Tokyo had that smell. It is not an unpleasant odor, it is just what seafood smells like.
tricia expressed it well - it is not an ammonia smell, but a fresh sea and saltwater breeze sort of smell.
When the fish gets into my refrigerator, I tend to go more by texture than by smell. Smell is easily rinsed away along with the slightly sticky surface layer that develops on fish, even in the refrigerator, unless you have tightly wrapped it in plastic as a sushi restaurant will do. But when the fish starts to get less firm, a bit pasty . . . I don't favor that.
(Of course I will still eat it for some days afterwards - preferably raw with soy sauce - because I am training for the zombie apocalypse, but I don't serve it to anyone who isn't also in training. Soud horrifying? It is all my application of the "Hygiene Hypothesis".)
I try to buy vegetables that will be acceptable in a saute or stir-fry should they get a bit past their prime. I've got no issue with that as long as they're not slimy and rotting.
Fruit I find less use for; I don't buy much because much of what I buy gets tossed. Fruit tarts and such sound lovely; I often think I should bake more.
Seafood - I certainly agree that fish has a smell. Good fish has a good smell. Maybe there's some good fish that smells fishy, but they're not in my repetoire. I cook and eat fish the day I buy it. Period.
Meat/poultry - Now here's where I waste a lot of money. Intellectually I "know" it's fine, but I simply can't enjoy it if so much as the thought of "is it still good?" crosses my mind. Fortunately I've had help for the past year or so. My new garbage disposal isn't as fussy as I am!
Fish makes excellent fertilizer, and so you can always bury it in a vegetable or flower garden.
In general, I follow most of Ann_T's recommendations, but with fruit that is not sweet - I sprinkle lime juice on it and enjoy the tart flavor. I sometimes put it in a smoothie with sweetener or make sorbet with it.
These days I seem to use a lot of frozen or dried vegetables, and so I do not have to worry about them going bad. For lettuce and leafy herbs, it is a one-way street, however, which is why I try to grow herbs all year. I go through lettuce so quickly that it does not go bad. If I have more Romaine lettuce than I think I will use quickly enough, I make a Caesar salad, or more appropriately, I make a Caesar salad dressing, which I will store up to a week. I have some in the fridge now because Kevin brought home leftover Caesar salad that lacked dressing.
Stale tortillas can be used to make migas - I'll post my recipe if anyone is interested. Stale bread can be made into Melba Toast. I frequently spray stale bread with a good amount of water and heat it in the toaster oven to give it a better texture. Some stale bread becomes bread crumbs.
I really do not try to salvage old meat or vegetables, but I will do it with tortillas and bread.
The smell I am talking about is not the smell of rotting flesh. It is that not very fresh smell.
Restaurants do that all the time, washing the smell off not too fresh ingredients.
Pre-cooked seafood, including lobsters, crab meat, shrimps, etc., are sold everywhere. I guarantee you the store owners are not throwing away a lobster that just died. I guarantee you that not all precooked seafood are cooked alive.
A dead lobster is no different than a dead fish, which is what you are buying all the time.
Ideally, I agree, everything should be jumping alive.
But let's not go off topic on this thread.
At the bottom of this link from Maine is a discussion about why lobsters are, for the most part, kept alive until time to cook. For anybody who cooks lobster, I think it's worth reading...some good info.
Here is a link that might be useful: Lobster Info From Maine
That "not very fresh smell" is what I was talking about also. I do not eat meat/fish that has a smell that indicates it isn't as fresh as it should be.
I would hope that it goes without saying that a rotting fish would be thrown in the garbage. But maybe not.
Since I buy my seafood uncooked, I don't worry about buying shellfish that was not at its best when cooked.
I will be sure to ask the owner of the seafood store I buy from if her practice is to cook fish that she wouldn't sell her customers. I'm pretty sure I know the answer, but I will ask anyway.
I fully admit that I am picky especially when it comes to the quality and freshness of meats and seafood. We all have our own standards.
OMG....wash the stinky, rotten parts off and eat it anyway...
Nope!! Not me!!
As I said in another thread....some people will eat things that the rest of us won't touch with a 10 foot pole!
To me sub par ingredients mean limp carrots and tough meat....not spoiled meat!
"I will be sure to ask the owner of the seafood store I buy from if her practice is to cook fish that she wouldn't sell her customers."
IMO, that's a bit of a loaded question for your fishmonger. For example, if a lobster dies in the tank it's not likely it will be discarded. You fishmonger probably heads it & it becomes dinner. But, they would also not likely sell it to you in that condition because we are conditioned to believe lobsters must be alive at purchase.
Lobsters spoil quickly so you don't want to keep a dead one hanging out in your refrigerator for several days. But even in restaurants if one dies in the tank - it'll be headed/cleaned, cooked, & served in some fashion. Possibly, lobster salad or such.
Lobster meat yields are just 1/4 of their body weight, roughly, give or take depending on size and time of year. I would HOPE that lobsters missing one of the three appendages that hold the bulk of the meat would be drastically discounted.
(BTW - No, I'm not counting the "edible" tomalley from our local northeast lobster that last I checked has a health advisory not to eat due to high levels of PCBs.)
Well, sub par is in the eyes of the beholder. Even "spoiled" is kind of hard to say because the question is "acceptable risks." No one wants anyone to die from food poisoning, so even risks like "one in a million" aren't too good if you are giving out food safety advice for the entire 300 million population of the US. Knowing this however, I realize that most commercially sold meat and dairy products have an expiration date that is well above the date they will actually be spoiled if stored properly, so I routinely eat them past their expiration dates if they are indeed not spoiled. But I wouldn't encourage anyone here to experiment if they are unsure. I have a friend who got quite sick from salmonella once, but he didn't get it from eating overripe meat at home. So a lot depends on the food preparation conditions as well, some are more likely than others to introduce bad bacteria into the meat. But being mostly vegetarian I rarely deal with these issues.
Not sure this is relavent to your question John, since I know you eschew carbs, but there is a whole cuisine based on using up sub par bread. And since I am a huge carb fan, I love most of these dishes. Of course if the bread has no substance to start, then all bets are off. First, toast the slightly stale bread, that can revive it. If too far gone for that, one can often moisten it with water briefly, pat it dry with a paper towel, and then heat it in the oven and it will come back. Or, dice it up, rub it with olive oil and make croutons for salad or soup. Along those lines, try SharonCB's recipe for bread stew, or riboletta, or welsh rarebit, or make one big crouton and serve it over onion soup. Or serve it in salad like fatoush or panzanella. Or make brushetta crackers. Or go another route, soak it in eggs and milk and make french toast, bread pudding, or strata. Or grind it up and use it as breading to cover fried meats or vegetables, as a casserole topping mixed with evoo, grated parm and herbs, or conversely mixedd with brown sugar seved over fruit for a brown betty. Or make a cake or noodles with the crumbs. Or make meatloaf or crab cakes. . .
Most wrinkled vegetables can be peeled and soaked in water and they will come right back. I use such things in soups and stir frys all the time, as well as vegetables that have some bruised or rotten parts, I just cut those parts out, taste what's left to see if it is OK, and then use.
Overripe fruits make the base of sauces to serve over cake or yogurt or pudding or ice cream or on pancakes, or in any number of quick breads such as tea breads, pancakes or muffins. Underripe fruits are a necessary ingredient in jams and preserves, as they contain the pectin that creates the "gell" in those products. I imagine some underripe fruit might help a pie or cobbler "gell" too.
Now don't get me started on milk. It used to have good bacteria in it that would "sour" the milk which did not mean the milk was spoiled. It was a result of good bacteria breaking down the lactose in the milk and the byproduct of their metabolism was lactic acid. A whole cuisine grew around "sub par" milk to include yogurt, irish soda bread, scones, etc., all the baked goods that now have recipes that call for cultured buttermilk or "sour" milk, which we now sour by adding lemon juice to sub for the lactic acid. And then there's soudough bread, which was basically what someone discovered when they left the breakfast gruel out and it "soured" which was the natural yeasts doing their thing. Again, I've never met a baked good idea I didn't want to try, so I use my "sub par" dairy and gruels for these kinds of dishes all the time. One has to be careful with "modern" milk though, because pasteurization kills all the good bacteria as well as the bad, and since farmers pump their dairy cows full of antibiotics, they don't need to be that fastidious and there are all kinds of potential bacterial hazards with factory farmed milk. It doesn't really go "sour" anymore, it just goes from good to marginal to yucky. Still probably won't make you that sick, since every imaginable bit of bacteria in it has been zapped. But it is useless in any recipes calling for "sour" milk. I used to do demos on how to make simple soft "farm" cheeses and it took some real doing to find any milk that I could use, since it had to be non-homoginized. Non pasteurized was even better but that was not possible back then, although raw milk may make a comeback.
Sub par spices--use twice as much unless they are completely spent. Stale nuts can be toasted, unless the oils in them have gone rancid. Same with stale cereals, tortilla chips and crackers, just toast in the oven briefly if they've gone soft. I make pita chips out of marginal pita bread, and tortilla soup out of marginal tortillas. Or use them in a layered enchilada type casserole. The sauce softens them up. You can make bagel chips out of the marginal bagels you have around, although I just moisten and toast, can't be bothered to slice, season and fire up the oven. I make salad dressings out of the bits and bobs of marginal condiments I have, such as russian dressing with ketchup, or add pickle relish for thousand island or honey mustard dressing.
I'm still on the lookout for a way to use up stale cake. Seems like there still might be some life left in it.
Some fish smell stronger and have a stronger fish taste than others. Like salmon, mackerel, eel and other oilier fishes. I won't cook mackerel inside my house - I eat it at the sushi restaurant. Let them deal with the cooked mackerel smell!
The Japanese will marinate fishy fish quickly in sake, then rinse and dry it to quell some of the stronger (natural) smells. Americans are used to buying very bland fishes, like cod, halibut, etc., so aren't bothered much with the fishier (mackerel) fishes.
I have some flaccid carrots in the fridge right now - they will be carrot soup soon.
For the cake I was thinking about soaking it with melted ice cream, just to saturation, and refreezing. Haven't tried it but somehow it sounds good right about now.
Gina - I don't know if you caught this on a different thread many months ago, but you turned me on to Maangchi and I was on a Korean kick for a while. I bought mackerel but never had the nerve to so much as thaw it. Based on your comments above, probably just as well! Aside from that, it was an enjoyable little kick, so thank you.
About the fish smell, We did fish in the past, the trout pulled into boat and I could smell "fish". I have never smell anything that resembled ammonia.
Grapes after a few days in the refrig, soak in really cold water, drain and they are as good as fresh picked.
lpink - traditional trifle has spongecake or ladyfingers sprinkled with sherry. When you layer it with custard, the cake soaks up liquid so you get layers of moist cake alternating with custard. Layers of chopped nuts and cream add richness and texture.
I've always made it untraditionally with layers of fruit as well as cake. I pair booze with the fruit so doesn't have to be sherry. If you have a glass bowl, it makes a stunning dessert. No one will ever guess you were trying to use up cake.
Tiramisu also uses ladyfingers or spongecake, sprinkled with sweetened coffee laced with kahlua or similar liqueur. There are lots of way to use leftover cake!
Cake doesn't get eaten at my house either, so I'll freeze some, unfrosted, and then give it to the grandkids when they come over. Neighborhood kids would work just as well.
Vegetables go into the "stock bag" in the freezer before they get too bad, along with trimmings. When it's full I add it to the roaster with the chicken backs, necks, carcasses, etc, also kept in the freezer, and make stock which I can for later use.
Fruit is harder. I don't really like fruit much and sometimes that perfect peach isn't so perfect when you try to eat it. I try to buy local fresh fruit and freeze it, I'd prefer top rate local fruit frozen to second rate imported stuff.
Meat never gets old here, I have Cooper and don't buy dog food.
Bread does get stale since I bake my own, so if I don't have a breakfst casserole or french toast or bread pudding in my immediate future it becomes bread crumbs, which also get frozen.
My big problem is milk, I don't tend to drink it fast tenough to keep it from souring. I can't think of anything to do with it then since, as lpink pointed out, it's not like milk used to be. I do make my own yogurt if I have time and think about it, and only keep a small portion of milk for immediate consumption, but I don't always get around to that.
I try to plan my meals daily based on what needs to be used up before it becomes "sub-par", and I try not to buy anything, no matter how cheap, if it appears to be less than fresh or on the edge of less than fresh. However, being so far away from large grocery stores makes doing things like drinking coffee from beans I bought 3 weeks ago necessary, I can't have fresh ones all the time. Many times I'll opt for my own canned or frozen produce over the "fresh" stuff because it just doesn't look that great.
Fish? It smells fishy. That's what fish IS. Just like beef smells like beef and cantaloupe smells like cantaloupe and cheese smells like whatever type of cheese. It shouldn't smell like ammonia, though, or acidic or like anything other than fish.
Thankfully, I've got chickens again so things that were on plates and uneaten all go to the chickens or Cooper. He's the fish-eatin'est dog I've ever seen and loves butternut squash, baked potatoe4s, green beans, swiss chard, etc. but I struggle to get him to eat dairy other than cheese. He's a cheese hound, so there's never moldy cheese here either!
Hey Annie you can freeze milk. I tried that but then I forget about it or else I need it right away and can't wait for it to thaw! Or I thaw it and then forget to use it and it still goes bad. Me and milk just don't get along! I love all other dairy products though! :)
annie - have you tried condensing it? I just did this last weekend. We use it in Vietnamese coffee. You just boil it down with sugar until it's reduced by about half. Add some butter to thicken it if you like. After it's condensed, you can freeze it, or keep it in the fridge for a week or so. I don't really know how long it will keep as it doesn't last long in our house. I can post a recipe if you like - not much to it.
Ann - here it is:
6 cups milk (whole, low-fat, skim)
2 cups sugar
2 tablespoons butter (optional)
Pour milk into saucepan over low heat. Dissolve sugar in milk. Simmer until reduced by half, stirring regularly to avoid skin forming on surface. It will thicken as it reduces. Beat in butter if desired to thicken.
Notes: I used a gallon of whole milk, with 5 cups of sugar. I think I will use 4 cups of sugar when I do it again, but this IS a sweet product.
I first tried to reduce the milk before adding sugar. Big mistake. The sugar helps to inhibit the skin forming. I was stirring constantly forever until I added the sugar. Then I stirred every 15-30 minutes.
For 1 gallon of milk, allow 3-4 hours to reduce. It didn't work in my slow cooker, it took too long so I moved it to the stove.
L, I know I could freeze milk, but I also forget it's there, and it's not thawed when I want it on cereal for breakfast or whatever.
Cheryl, thanks for that recipe. I love coffee with condensed milk, SharonCB got me started on that when she was still posting here. Then I looked at the calorie content, LOL.
So, can your condensed milk recipe be used in place of the Eagle Brand type milk, in 7 layers bars and such?
Annie, I've only used it in coffee which I drink about once a week. It's addictive - we drink it over ice in summer and hot in winter. Have you tried it with Vietnamese coffee? It's bitter, and is made superstrong. The combination of this coffee with condensed milk is delish!
I'm fairly sure this homemade recipe will work as a replacement for canned condensed milk. The ingredients (milk, sugar) are exactly the same.
There are other recipes for condensed milk using powdered milk. I haven't tried any, but many swear by them. It's easy to keep powdered milk on the shelf so you can make a batch any time.
Annie, I chuckled at you having to work to get Cooper to eat dairy. Kodiak should have been born on a dairy farm. I let him finish my milk once and he licked the bowl for about five minutes after it was empty. Unsweetened Greek yogurt, cottage cheese, you name it, he goes nuts. On the other hand, I have seen him suck the gravy of a pea and spit out the pea three times in a row, to make sure he gets all the gravy without any horrible, poisonous vegetables.
For tomatoes that have been picked before they started turning and never really ripened, they can be made almost edible by roasting at low temperature until they are reduced in size by half, and used in sauce or soup. Some disappointing fruits seem to be improved by roasting, and almost all are improved by cooking with lemon juice and sugar. Wilted vegetables are great for frying, since the moisture content is lower. They can also often be restored by soaking in ice cold water. I sometimes roast my subpar corn or grill it in a pan, then freeze to use in chili. I'm all about slow roasting chicken. These days, I cook it at 450 until it's about 100 or 120 inside, then turn the oven down to 250 to finish. The connective tissue and fat begin to render, and the chicken tastes much better and is easier to separate from the bone, without bites of scary stringy stuff. That process lends itself well to barbeque sauce, if you put it on at the beginning, it caramelizes as the chicken cooks. A quick turn on a charcoal grill takes it up another notch.
Some times frozen cake takes on a "freezer taste"...for want of a better term. That can't really be helped with a creme anglaise or even heavy cream or liquor poured over....but just stale and dry cake benefits very well!!
My mother would make a lemon sauce....not sure just what it was...thickened with cornstarch, rather translucent and sort of lemoney...only slightly thick....and that would go over some fruit on top of pound cake....and of course in the days before plastic bags and foil, that cake would stale very rapidly.....and absorb more of the fruit juice and the lemon sauce.
Wish I knew how to make that sauce....
lindac, here is a lemon sauce I've made before. My mother frequently served pound cake with lemon sauce. As a child, I just thought it was Mom's way of serving more lemon, her favorite flavor. Perhaps she was rescuing stale pound cake!
Lemon Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 tablespoon finely grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon butter
In a saucepan, combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter. Serve warm over dessert or bread pudding.
Here is a link that might be useful: Lemon Sauce
I make an almost identical lemon sauce. Ingredients are the same but the measurements are different.
Less sugar and more water so the sauce is more like a thick syrup.
I use it on Bread and Butter Pudding and on Gingerbread Cake.
Lemon Sauce
Lemon sauce:
4 teaspoons cornstarch
Few grains salt
1/4 cup white sugar
1-1/2 cups boiling water
2 teaspoons butter
1 teaspoon grated lemon rind
2 tablespoons lemon juice
Lemon sauce:
Combine cornstarch, salt and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture.
Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
Remove from heat and stir in butter and lemon rind and juice.
I collect booklets and pamphlets from WWll that contain ideas for stretching food ration points and suggestions for using unrationed meats, sugar alternatives and fats, which many cooks must hevewould have considered to be sub-par ingredients.
Croquettes, timbales, stuffed meat loaves, bread croustades, crepes (usually called pancakes) and even homemade scrapple are common items that show up time after time. Since butter, sugar and other dairy products were rationed, the most popular wartime desserts were fruit crisps, cobblers or pinwheels.
With our current food choices limited only by budget and imagination, I wonder how we'd cope with rationing like that.
Drinking sub-par soda; Nothing more uninteresting than drinking flat fizz-less soda!
This is what I do:
Large bottles of carbonated drinks are cheaper, however, halfway thru, the fizz is gone.
Alway have two bottles on hand. When there are no more bubbles from the first bottle, open the other bottle to mix with the first bottle when you pour a glass.
I have a recipe for using up stale cake which is quite yummy, if you're interested. Essentially you turn the cake into crumbs, then layer the crumbs in thin layers alternating with layers of thick applesauce and redcurrant jelly. It sets in the refrigerator and can be sliced after it's set. I don't get stale cake often enough to make this :-)
Posted by Lindac "Sort of like wine.....when you open a bottle of a nice red but can't drink it all and it begins to oxidize, why don't throw it out mix it with another fresh wine....
Nope....not me!...soda flat...toss it....wine goes bad....glub glub down the sink! "
Internet is wonderful, different people with different ideas.
I don't toss flat soda if I can give it new sparkle.
I don't toss less than good drinking wine, I cook with it. I have, as many people have, found the saying" don't cook with wine you don't want to drink." puzzling.
I think that this thread ties in nicely with the Live to Eat or Eat to Live thread.
It is one thing not to be wasteful, but I think that some of the examples here take being frugal to another level. Especially if you are someone that cares about what you eat from a flavour point of view. If you just care about sustenance than for some it is fine to eat or drink something that is past its prime.
As for flat soda, instead of buying the large two litre size bottles of soda , why not buy cans or small bottles. Then you wouldn't have to worry about flat soda. Half flat and half sparkling is still not going to have the same amount of fizz as a just opened bottle.
I cook with wine that is a little less than perfect too. It goes in with the pot roast, cooks for 6 hours, turns into something else entirely. But flat soda? yuck! I don't drink soda, but my dad does and I get cans for him, he has one daily.
Soda when it goes flat it is not completely flat, soda in a newly open bottle, IMHO, has way too much fizz. So much fizz it overflows the glass. Mixing the two makes it very drinkable.
The whole idea of this thread is how to improve sub-par food items, not to toss anything the moment it is less than first quality.
I have some associations with the "Meals On Wheels" progam, I am aware of the fact that there are many people who cannot afford to toss food. There are many lurkers and members on this Forum who are in the same position. It would be a pleassure for me to come up with ideas which can be of some usefulness to them.
Old rice typically is used in fried rice, I am almost done with an idea to turn old rice into Risotto. I will post the method when I am ready.
A Texas treat in the winter is to drink hot Dr. Pepper with a squeeze of lemon juice. I don't know if other sodas are as good heated up, but I know that hot Dr. Pepper is delicious, if you like soda. I quit drinking sodas a long time ago, and don't really like more than a sip or two when it's really, really hot. But I bet a flat soda could be heated up and would be good on a cold winter's day, or used in some kind of sweet sauce.
Oh, and I remember a grocery store that I could smell the fish that was kept at the back as soon as I walked in the front door. I knew I would never buy fish from that store. It closed down a long time ago, but not for that reason. It was just one of those chains that didn't make it.
I have learned that sometimes you can just cut away a bad spot on a piece of vegetable or fruit, and use the rest in a sauce or soup or one pot meal of some kind.
I'm enjoying all these ideas.
Honestly I take exception to the idea that utilizing "sub par" ingredients shows poor taste, or that a person doesn't appreciate good food. It is one thing to make yummy meals out of the very best food money can buy, it's another thing to make something yummy out of stuff that some folks find objectionable just due to taste or personal aesthitics alone. Finding new life in old food is just as creative as any haute cuisine out there--kind of like the difference between high art and folk crafts. Is one "better" than the other?? At one time that was the common way of thinking, then "folk art" became all the rage and people started collecting it and paying big bucks for it. Same with "folk music" which many classical composers draw heavily from--Aaron Copelend comes to mind. Is the song "Simple Gifts" something less than "Appalachian Spring?"
Folks have different tastes. I know some will not eat leftovers, but I LIKE leftovers, in fact I think some things taste better the second day. I don't feel deprived when I eat them and I'm not gagging down something inedible either, I find food made with ingredients that some folks would throw out delicious. I made tortilla soup last week from sub par tortillas and some past-their-prime tomatoes and BF and I smacked our lips over it, for dinner and then leftover for lunch the next day!
I respect that folks have different tastes, different economics and different methods of cooking what they enjoy and find to be good quality food, and I find that interesting to discuss. I'm not wedded to one way of thinking about food. To me, food that's fun, creative, frugal and not wasteful is way cool. There is a big difference between eating food that will make you sick because it is spoiled, and finding new life in food that some folks turn their noses up at. In fact, several years ago "peasant" food was all the rage, and many of the so called "gourmet" foods we eat today, "country style" cooking and what not, was the cuisine of the poor and their "sub par" ingredients. Cassoulet for one comes to mind, coq au vin is another. Barbecue was a way to get flavor into the cheaper, sub par cuts of meat. Nowdays the "sub par" ingredients for those dishes aren't easily available, but they were at one time and folks evidently dined royally on them.
BTW, I had "potage de réfrigérateur" last night for dinner along with "salade avec des légumes cuits marinés restes" and it was YUMMY!
Heard (for the first time) America's Test Kitchen on NPR this weekend, and they talked about making crab cakes using pasteurized canned crab meat. Mentioned was soaking the meat in milk to remove 'fishy' odor. That's not a sub-par ingredient, just a side-product of processing, I suppose.
lpink - Isn't that annoying? Worst part is it displays right in the preview step. Actually that's what I do whenever a recipe comes up with funky symbols, copy it into the new message box, preview and it comes up right.
sushipup - I'm going to have to try that. I'm never happy with minimalist crab cakes made from pasteurized crab which is pretty much all that's available to me. Thanks for passing that along!
annie and ann_t - you're welcome! I limit my coffee to a small cup over weekends, otherwise I'd just inhale it.
The talk about leftover soda reminded me of the time we had a half-gallon of Coke left behind from some party. I went through recipes and found some for bbq sauce using coke. By this time the coke had disappeared. DH had drunk it all. Leftovers never last long in this household.
Lpink, there is a big difference between inexpensive ingredients and sub par ingredients. You can't compare the two. Like Apples and Oranges. A lot of wonderful meals are made with inexpensive ingredients.
Maybe there is a difference to what one means by sub par ingredients. I interpret sub par to be an ingredient that is past its prime or going bad. Like meat or fish that is past what anyone would call fresh, might even have started to smell bad as in "fishy". And we all know what chicken, beef and pork smells like when it has started to go bad. Or bread that isn't just stale, which would be perfectly fine for bread crumbs or croutons, but might have started to mold. There is a difference between limp celery or carrots being added to soup and vegetables that have started to get mushy and rotting.
I have an aversion to leftovers because my mom was a lousy cook. So something that wasn't great the first time around, certainly wasn't great leftover. And just to be clear, the ingredients she started with were not sub par. She just wasn't a good cook. I don't consider leftovers sub par, unless of course they were originally made from sub par ingredients. Because I don't want to eat the same meal three days in a row, I try to cook for two with no leftovers. With a few exceptions. Like roast turkey or chicken, chili, soups, pasta sauces, etc... Not what I would call sub par.
I love country style/peasant food/diner food. When I think of Cassoulet, made with duck, and sausage and beans, etc. sub par doesn't come to my mind. Not an inexpensive dish and certainly not something I would make with sub par ingredients. Nor does sub par come to mind when I think of comfort food like Coq Au Vin.
Everyone is entitled to their own opinion, own taste, and own standards. I believe that regardless of what you are making, if you don't start with decent ingredients, the finished dish will suffer.
To each their own.
Sushipup, thanks for the tip. I don't buy pasteurized crab very often, but next time I do, I'll give the milk trick a try.
The term for sub-par fruits and vegetables in our area is "checks". The demand for perfect looking produce creates lots of orphans who don't meet that ideal vision, particularly in organic produce.
Bee-stung apples, Siamese twinned tomatoes, speckle-skinned peaches and lopsided pears all get a new life as checks. In the commercial growing operations, checks go right to the canneries for tomato sauce, peach nectar, etc. but those from smaller growers are snapped up by home canners at a fraction of the price.
They usually have to be ordered in advance from the farmer and some years, there aren't enough checks to fulfill the demand for that underbelly of the produce beast.
Ann_t's definition of "sub-par" is the definition I think most people on this thread have been using. I thought John just meant those things that one buys that turn out to be not Grade A, or whatever rating shorthand you want to use, when you get them home.
For example, we bought tomatoes the other day that were not flavorful. They were not past their prime. I used them up by cutting them into thin wedges, drizzling with olive oil and roasting in a low temp oven for several hours. Raw, they were awful. Roasted, they were very nice.
Last week, I cooked a steak that was quite tough. After a few slices, DH and I gave up trying to eat it. The next day, I used the leftovers to make soup. The meat gave the soup a lovely flavor and was tender after several hours of cooking.
Perhaps I misunderstood.
I haven't heard the term "Checks" before. I wouldn't hesitate to buy a a less than perfect shaped vegetable or fruit. They might not be as pretty, but I wouldn't consider them sub-par. I guess they need to have some sort of grading though in order to set prices.
"-----Finding new life in old food is just as creative as any haute cuisine out there--kind of like the difference between high art and folk crafts. Is one "better" than the other?? At one time that was the common way of thinking, then "folk art" became all the rage and people started collecting it and paying big bucks for it. Same with "folk music" which many classical composers draw heavily from--Aaron Copelend comes to mind. Is the song "Simple Gifts" something less than "Appalachian Spring?"---"
Lpink, you have said it better than I ever can.
Lived in the East village in NYC when I was a kid. Before they were "discovered", I ran into Andy Warhol with his shopping bags all the time. I saw Keith Haring's chalk graffiti on subway walls everywhere.
That is why I see value in everyone's cooking, regardless of the style. There is art in everything if you observe without preconceived ideas; it's all in the eye (and mind) of the beholder.
Back to sub par:
My favorite places, Asian stores, and a few local Spanish stores in my area.
Lobsters and Crabs - As I have talked about it before, Asian stores have discount lobsters and crabs. Those are the ones which are almost dead, recently dead or with a claw missing. This store sells them the same price as live stone crabs. $2.99 a lb. A fellow before me took all seven Dungeness crabs. I bought two lobsters 4.5 lbs, one was still alive and one dead. Regular lobsters (large size) were $8.99 a lb. I steamed the lobsters for dinner. There was absolutely no difference in taste or texture with fully live ones.
Vegetables and fruits - these are bags and bags of bruised produce of all kinds. About 5 lbs to 10 lbs a bag. I bought $2.00 (four bags). Bruised fruits will be used for smoothies and jams. There will be a month's worth of veggies after cleaning up and throwing away unusable parts.
On the other hand, I do go the other way. I spent $80 for a lb of morel mushrooms, $15 a lb for ramps, $60 for a doz of jumbo soft shell crabs ------------------.
Dcarch's post above reminded me of a FoodTV special about food waste in America that aired a few months back. It's a real eye-opener. I buy mostly organic produce so it's rarely "perfect" looking - that's the nature of organic gardening. Desire for the perfect "whatever" is partly what's causing all this waste - Americans do not want to buy a blemished head of lettuce or herbs with a few bug bites taken out.
Here's a link to FoodTV's special. Click on the far right video - "Food Waste in America" & the entire series will play through without any more clicking. It's worth watching. We should at least be aware of what's happening across the country with food waste.
Here is a link that might be useful: Food Waste in America
"Old rice typically is used in fried rice"
Indeed, I have a hard time making fried rice any other way.
Recently-cooked, i.e. not-old, rice has too much moisture to fry to the desired slightly crunchy, slightly browned texture. At best you end up with mushy "fried rice" reminiscent of a Panda Express.
So normally you make the rice and then leave it out overnight, uncovered.
A long time ago, I did learn how to make fried rice with recently-cooked rice. We were living in a campervan in New Zealand, and Dear Daughter had discovered that she liked fried rice. She was about 8 months old at the time, and could just manage to munch the rice if it wasn't cooked too crunchy. But she didn't want to wait overnight to have her fried rice. The trick was, and is, to cook the rice, then spread it on a sheet pan and broil it, turning occasionally, until the rice got a bit dry and maybe even got a head start on the browning. Then it could be fried normally.
Today, she makes her own fried rice.
Have you noted what the grocery stores throw out ??? It is horrible. I watched as they were loading fruits and vegetables into a cart to throw away. All the bananas that had one broken off where there was an " uneven" remains of the banana were tossed ! That was a small example. Do you know how many fruits and vegetables are RUINED by fingernails ??? How many idiots plunge their dirty nails into produce to see if it meets their standard of ripeness...the produce is automatically tossed by the staff in the store as soon as the bruising/dent/rotted hole is noticed.
I buy almost all of my produce at 2 local farmer's markets. I go first to the discount shelves to see what is unacceptable to the general populace but to me is perfect. I find all that I can carry and then and only then do I go to the "perfect" displays. I am often rewarded by the owners , they give me the produce free, as they would have to toss it at day's end. It becomes chutney, jam. stew, whatever. Waste in this country is a disgrace. c
Great thread, I agree..sub-par has nothing at all to do with spoiled...only with the less than perfect "look" that we as spoiled Americans have come to expect. c
I think we've veered off course. To me John's original post was dealing with items that you discovered to be a bit disappointing when you got home (or, um, that you stored too long) and what to do with it. Not picking food in the store.
To get back off topic though, I think there's a vicious cycle of insisting on "pretty" food and rising prices. On the one hand I'm disgusted by the people who peel back half a husk of corn and throw the ear back into the pile because it didn't meet their standards. On the other hand, evidently that's what's become socially acceptable to do so corn prices have gone up. So why should I be the sucker stuck with a "bad" ear? I feel a little ridiculous picking snow peas out of the bin, one by one. On the other hand, if I'm paying $5/lb for snow peas and there are nice ones and ugly ones in the same bin, should I feel guilty about picking the nice ones?
There's a farmstand by me that gives you the choice: Pick your own "premium" tomatoes out of a bin and pay a lot, or buy a basket of tomatoes and pay a lot less. There's a sign above those tomatoes: "No mixing and matching. We're watching you!"
I'm going to keep the pointy end heading the same (sorry, that's boater's venacular) for a minute.
Americans desire for "perfect" looking food is also partly what's driving the heavy use of pesticides & herbicides.
Americans are consumed with "looks" over substance.
Farmers use more & more 'cides to create prettier products. They plant seeds that ship easier & stay looking pretty over those that taste good and, maybe, even offer better nutrition.
Sure, there are also economical benefits to the 'cides mass agri-business uses such as more product per acre but we can't lay ALL THE BLAME of those awful strawberries on them. We want inexpensive, plentiful, & pretty food but we, in general, are unwilling to pay for the quality we expect.
It's a vicious cycle. We decide we're going to eat local & organic. So, off we go to the farmer's market. Hmmm, the organic apple doesn't look pretty & is smaller than the apples at the other non-organic stand plus it's half the price. Which do we purchase? Pretty? Healthy? We each choose.
My two local grocery stores do not offer bruised produce. It is thrown away in black bags as shown in the video. Heck, here there's not even a "mark down" meat section like I've read others describe here on the forum. If it's pulled from the shelves - it's trash, period.
We live with the sea every day. We are long distance, deep water boaters. We are fisherman. It's ridiculous to say that a lobster MUST be alive at the time of cooking to be safe to eat. But, since most Americans do not have much hands-on experience with seafood...it's good advice to follow. Lobster spoils very rapidly after death & the ensuing bacteria build-up can make you ill. But, I assure you, if something goes wrong in emptying one of our traps & a lobster dies - we do not feed it to the gulls. We'd be rightly laughed out of town if we suggested such a thing. That's waste - pure & simple. But, when I lived in Denver there was no way I'd purchase a dead lobster because I had no personal way of knowing when death occured. In general, IMO, a lobster's good for a day properly refrigerated. Some will still cook at two days but I've got a compromised immune system so am persnickity.
If a fresh fish smells like ammonia it's probably starting to rot. As with most things, there are exceptions. (Skate being one.) But, again, it's good general practice to not eat fish that's starting to smell of ammonia. Should smell slightly briney, like the sea. If DH brought home fish yesterday, or the day before, & it had a slight aroma - would I still cook it? Yes, & I'd do as John has suggested - wash it in lemon juice. It's surface bacteria. BUT, I know exactly when, where, etc. that fish was caught, how it was cleaned, how it was held, & how it was stored. Makes a big difference.
And I still say that everybody that owns a home should have a compost pile to avoid waste even if the resulting compost is used on the roses instead of a veggie garden. Recycling rotted produce from the refrigerator to the earth is the environmentally sound thing to do. Also, if every year you top off your gardens with 4-6" of leaf mould, compost, & manure you will not need to purchase/use commercial fertilizers except for pots. You'll have less garbage that needs hauling away, the city trucks will use less gas, & you won't need to buy as many bags. Win-win. :) Sorry 'bout the compost lecture but it's something I believe most Americans can easily do & don't.
I am with Trailrunner on this one. Grocery stores throw
out way too much 'sub-prime' food. When I was just a tike,
we were very poor, and I used to go with my Father.
He went out behind all the grocery stores in town and
pawed through their garbage cans, (there were no dumpsters
back then). He would fill our car with 'sub-prime' food.
We ate like kings. Even peach pie, which my mother cut
the green parts out of. To this day, I abhor the waste
of food.


text:
Pine Cone Hill Lochland Wool / Acrylic Throw
Pine Cone Hill Lochland Wool / Acrylic Throw
Weights & Dimensions
|Size: Throw
|Color: Java
|Material: Acrylic; Wool
|Number of Items Included: 1
|Water Resistant: No
|Stain Resistant: No
|Hypoallergenic: No
|Organic: No
|Technique: Knitted
|Pattern: Plaid
|Heated: No
|Electric: No
|Fringe: Yes
|Hand Sewn: Yes
|Embroidered: No
|Cleaning Method: Dry Clean Only
|Pre-Shrunk: No
|Reversible: No
|Gender: Unisex
|Swatch Available: Yes
|Eco-Friendly: No
|Country of Manufacture: Imported
Still have questions about this product? We're here to help
Pine Cone Hill Lochland Wool / Acrylic Throw
About the ManufacturerPine Cone Hill's fresh, fun home textiles have been making waves in the home design industry since 1993 when Annie Selke started the business with an industrial sewing machine on her dining room table. From the very beginning, Annie's Pine Cone Hill creations have consistently wowed the home décor industry. Each month, her innovative designs and interiors are splashed liberally throughout the pages of top shelter magazines. Annie's vibrant, imaginative creations have made Pine Cone Hill a brand synonymous with quality and easy sophistication. An infectious blend of affordability, practicality and terrific design, the Pine Cone Hill line is tailor-made for refined, relaxed living.
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5 After Hours Business Mixer, Shelby Savings
Bank, 5:00pm-6:30pm, 2256 South Sycamore street #3, Palestine.
10 Looking to fill a position at your company? The PEDC, Workforce Solutions of East Texas
(WSET), and the Chamber would like
to invite you to lunch, to learn more about WSET Work Experience
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10 Ribbon Cutting, Lane Pest Control, 2:00pm, 401
W Main St (Chamber of Commerce offices).
12 Chamber Luncheon, 11:30am –
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Chiropractic & Wellness. Join us for this fun and informative program
on how to take care of yourself, both physically and mentally. Cost is
13 Ribbon Cutting, Heritage Land Bank, 3:00pm, 2209 South Loop 256, Suite #20.
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21 Dogwood Trails Festival, Downtown and Old Town Palestine,
26 Ribbon
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20-22, 27-29, and April 3-5 Dogwood
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Lee Loveless Photography
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J & B Security
Sweet Frog Yogurt
Harley Haven RV Park
Texas Farm Credit
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Which coaches could be back behind NBA benches?
With the decision by the Houston Rockets and coach Rick Adelman to "mutually part ways," and the firing Wednesday of Golden State Warriors coach Keith Smart, there are now two NBA head coaching openings — and the Los Angeles Lakers presumably will be looking for a coach if Phil Jackson carries through on his intent to retire.
Don't be surprised if there are more.
Leagues often go into copycat mode, and the NBA is no different. Tom Thibodeau's impact on the Chicago Bulls might prompt teams to look at defensive gurus. The Oklahoma City Thunder found success for their young players with Scott Brooks, an assistant for three teams before becoming their head coach.
The next hot trend might be hiring a young assistant who can't demand a big payday. That might be a factor for some teams under a new collective bargaining agreement, when spending is expected to decrease across the board. Also pay attention to candidates who understand and use advanced statistical analysis, as Miami Heat coach Erik Spoelstra does.
Here is a look at potential coaching candidates — men who have been head coaches and possible first-timers:
Former head coaches
Adelman — Has a proven track record (just look what he did with the injury-ravaged Rockets the past two seasons), players vouch for his style and he will be in demand. Does he want to jump back into coaching or take time off?
Jerry Sloan— He resigned as Utah Jazz coach in mid-season after 23 seasons with the franchise. Sloan said in February, "My times is up, and it's time to move on." However, the Hall of Famer will get phone calls from teams trying to pry him out of retirement.
Larry Brown — He stepped down as Charlotte Bobcats coach in December, but few believe the 70-year-old basketball lifer is done coaching. Even his agent, Joe Glass, said Brown will coach again. But in the pros, college or elsewhere?
Mike Brown— The former Cleveland Cavaliers coach's name comes up frequently when potential openings are discussed. He was a respected assistant before he became the Cavs' coach and with the passing of time, his effort with Cleveland looks even better considering LeBron James did not have much help.
Mike Dunleavy — Has had success, especially in the late 1990s and early 2000s with the Portland Trail Blazers. But his last three seasons with the Los Angeles Clippers were marked by numerous losses.
Lawrence Frank — The first-year Boston Celtics assistant filled the role previously held by Thibodeau, that of defensive coordinator. And the Celtics haven't missed a beat, leading the league in fewest points allowed (91.1) and tied for second in shooting percentage allowed (43.4%). Frank coached the New Jersey Nets from 2003 until his firing after a 0-16 start to the 2009-10 season.
Mike Fratello — Another veteran whose name will pop in coaching searches, especially because he is still close to the game as an analyst for TNT and the YES Network.
Eddie Jordan — Has had mild success, especially with four consecutive playoff appearances with the Washington Wizards from 2005 to 2008. But his 27-55 record last season with the Philadelphia 76ers looks even worse given what Doug Collins has done with the same core group.
Kevin McHale — A wild card to watch, in case the right job opens for the former Minnesota Timberwolves coach and front-office executive, as in, perhaps, a return to his Boston Celtics roots?
Sam Mitchell — He was the NBA's 2006-07 coach of the year with the Toronto Raptors and led the franchise to consecutive playoff appearances. Another former player, Mitchell was the lead assistant under Avery Johnson for the New Jersey Nets. Mitchell is known as an offensive coach whose teams try to push the ball but not at the same pace as the Phoenix Suns or the Knicks.
Jim O'Brien — The former Pacers coach wore out his welcome in Indiana this season, primarily because his public criticism of young players backfired. The Pacers have played much better under interim coach Frank Vogel.
Jeff Van Gundy— There is no indication Van Gundy will return to the bench, but he's in the same class as Fratello. Van Gundy, formerly coach of the Rockets and Knicks, is part of ESPN/ABC's No. 1 announcing team.
Mike Woodson — Developed what was then a young Atlanta Hawks team into a playoff contender and earned the respect of players with a firm but approachable style. He was 206-286 in six seasons with the Hawks but 100-64 in his final two, including 53-29 in 2009-10. His contract was up and Atlanta didn't want to renew at a higher rate.
Top assistants
Mike Budenholzer — Has spent 17 years with the San Antonio Spurs, including 15 as an assistant and four as Gregg Popovich's top assistant. He comes from a franchise that knows what it takes to win — from the video room to the coaching staff to the front office.
Dwane Casey — The longtime assistant, now with the Dallas Mavericks, is often a candidate but rarely offered the job. He coached the Minnesota Timberwolves to a 33-49 record in 2005-06 and was fired — many believe undeservedly — with a 20-20 record in 2006-07. He is a strong defensive coach and balances the fine line of getting players to do what he wants without alienating them.
Lester Conner — A longtime NBA assistant who also played in the league, Conner joined Larry Drew's staff in Atlanta after three seasons on O'Brien's Pacers staff. Conner is credited with helping the Hawks improve defensively this season.
Dean Demopolous — Demopolous is a Los Angeles Clippers assistant and spent the five previous seasons as the lead assistant with the Trail Blazers. Demopolous is known for use of the zone defense — not surprising being that he was an assistant for John Chaney at Temple for 15 seasons.
Dave Joerger — The Memphis Grizzlies assistant is making a name for himself, especially this season and in the playoffs. He earned a reputation as a strong X's and O's and player development coach in pro basketball's minor leagues, including the NBA's D-League. He has been with the Grizzlies since the 2007-08 season and helped turn them into a competent defensive team.
AP file photo
Mario Elie, shown here with the Phoenix Suns in his final season as a player in 2001, could be ready to step up to head coaching duties after stints with four different teams as an assistant.
Mike Malone — A solid offensive and defensive coach, Malone is the New Orleans Hornets' lead assistant under Monty Williams. He is also the son of longtime NBA assistant Brendan Malone. He was an assistant with the Cavaliers from 2006 to 2010 and spent time as an assistant with the Knicks before that.
Elston Turner — Turner was briefly a candidate for the Rockets job but withdrew from consideration. He was on Adelman's staff for three seasons with Houston and six with the Sacramento Kings. Turner would bring the best of Adelman's qualities (namely offensive efficiency) while bringing his defensive concepts and acceptance of advanced analytics.
Phil Weber — Weber was an assistant with the Suns before Mike D'Antoni got there and came with D'Antoni to the Knicks. He knows D'Antoni's offense, inside and out.
Kelvin Sampson— The former Indiana University coach isn?t the first coach to find refuge in the NBA after a scandalous ending to his college coaching career. Sampson is a teacher, manages egos and worked tirelessly with second-year point guard Brandon Jennings. Teams began looking at Sampson as a potential head coach at the end of last season after just two years on Scott Skiles? staff.
Best known as players
Mario Elie — The Kings assistant also played in the NBA and has been an assistant with the Mavericks, Golden State Warriors and Spurs. As a player, he was part of three championship teams and played a big part in Houston's two titles in the mid-1990s.
Patrick Ewing — The Orlando Magic assistant wants to be a head coach. He talked to Charlotte owner Michael Jordan about the Bobcats vacancy when Larry Brown stepped down, but Jordan gave Paul Silas an extension. Magic coach Stan Van Gundy has often said he is perplexed that Ewing, a Hall of Famer, hasn't received more interview opportunities.
Mark Jackson — Teams have been reluctant to give Jackson a shot because of his lack of coaching experience and his selective approach. He has been up for jobs but remains part of ESPN/ABC's No. 1 announcing team.
Chuck Person — Known as The Rifleman as a player, in part for his shooting, the Lakers assistant worked hard to help Los Angeles become a better defensive team on the perimeter. He gets instant respect from players because of his NBA career.
Brian Shaw — It seems Shaw is the coach-in-waiting for the Lakers, but Shaw is not banking on it. He was a strong candidate for the Cavs job after Mike Brown was fired. It would be as a close to a seamless transition as possible for the Lakers. Shaw knows the triangle offense, knows the defense and has learned from Jackson how to deal with players and manage a team.
Jack Sikma — He was on Adelman's staff with Houston and is another former NBA player who has toiled as an assistant, first with the then-Seattle SuperSonics. After Sikma retired from playing in 1991, he left the game for about 12 years to pursue business opportunities.
Quin Snyder — Once the golden boy of college coaching at Missouri, Snyder spent three seasons coaching the Austin Toros of the D-League before joining Collins' staff with the 76ers this season. Collins has relied on Snyder in key situations.
Posted | Updated


text:
Rapala Fisherman's Utility Knife
Product Information:
For an all-purpose knife choose the Rapala® Fisherman's Utility Knife. Perfect for all cutting needs, this knife will cut through just about anything. The stainless steel blade features serrated cuts at the heel of the blade. This knife has a molded "comfort grip" handle for safety and controlled cutting.
- Stainless steel blade
- Serrated cuts at the heel
- Molded "comfort grip" handle
- Finger guard
- Easy clean open sheath
- Sheath hanging hoop allows one-handed access
- Positive lock sheath clip
- Lanyard ready
- Style: RUK4
- Rapala
Country of Origin: ChinaWeb ID: 11414697
Customer Reviews:
Rapala Fisherman's Utility Knife 5 5
Nothing wrong Used it to cut through mostly frozen mackerel without any issues. It's strong, light and stored safely. It feels cheap but performs well. September 2, 2014
Nice and sharp but rusting already Two day fishing trip in the Gulf and showed signs of rust on blade before the end of the trip. Sharp and fits well in the hand. Did what I needed it to do on the fishing trip but not sure if it will be much good next time. I had hoped for more, but it was inexpensive. June 24, 2014
Light knife I wanted a lighter knife while out kayaking. You never know what you will come across in the water, so this light knife has been perfect. I've cut some small tree limbs and fishing line left by others. June 4, 2014
Nice cheap knife Use it to cut bait it's sharp and well Does what a knife is supposed to do June 4, 2012
I give it 3 stars out of 5 the Blade is good and sharp. the only thing I didn't like is: The Scabbard has no way of being attached to a belt. thought the hilt of the knife has a hole to slip a lanyard through. June 4, 2012
1-5 of 5


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Panasonic to axe 10,000 jobs
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Panasonic Corp. plans to cut another 10,000 jobs by the end of March as it reduces costs and works to return to profit.
The Japanese electronics group's 88 business units are losing money, and only half so far have met a target for at least 5 percent operating margin, Reuters reports. Panasonic cut 36,000 workers last year, although some were through asset sales. Further business closures and sell-offs will begin as early as next year.
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Floor Plans and Pricing
1 Bedroom
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Charming one bedroom apartment home with one bathroom and plenty of comfortable living space. This unit has all the upgraded features that you've been searching for and is available for rent today. Come home to comfortable living at Brenbrook Apartments.
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2 Bedrooms
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Well planned two bedroom apartment home with one and a half bathrooms and plenty of comfortable living space. This rental has upgraded features including a patio/balcony, large closets, upgraded features, and more. Call for an appointment.
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Property Features
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Brenbrook Apartments in Randallstown, MD
Congratulations! You have just discovered one of Randallstown's best-kept secrets. You will not believe the size of the Brenbrook apartment homes which are peacefully situated away from the daily hustle and bustle. Designed for your convenience and luxury, our spacious floor plans are intended to accommodate your active lifestyle. Our spacious Executive Suite, complete with a computer area, is perfect for professionals on the go.
Special Features
- Modern Kitchens w/Dishwasher & Microwave
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Apartments in Community: 228
Apartment Amenities
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- Alarm System
- Broadband Internet Access
- Carpet
- Ceiling Fan
- Dishwasher
- Internet Access
- Microwave
- Patio or Balcony
- Walk In Closets
- Washer Dryer In Unit
Local Schools
- Randallstown Elementary School
- Randallstown High School
- Windsor Mill Middle School
We believe school data to be accurate, but do not guarantee that. Please be sure to verify where your children will attend school before making your housing decision.
Pet Policy
Pets welcome with their own Pet Park!
- Pets Allowed
Web Reviews
Contact Brenbrook Apartments
Brenbrook Apartments
Office HoursMonday 9:00AM-6:00PM Thursday 9:00AM-6:00PM Friday 9:00AM-6:00PM 1st Sat. 10:00AM-2:00PM
Located in Randallstown, Md., Brenbrook Apartments offer affordable and spacious one bedroom apartments! Call us today to schedule a tour!!!
As you search for your perfect apartment, please keep in mind that rental rates (including specials and discounts) and availability are very fluid in the apartment industry. Based on many factors, the rental rates (including specials and discounts) and availability can actually change not just daily, but hourly, if not even more quickly. While our advertisers do take steps to keep their information current, the rental rates or availability you may find here now at ForRent.com may not be the same as when you contact the communities.
Quick Links For Your Apartment Search
- Baltimore metro
- West Baltimore area
- Randallstown
- 21133
- See Also