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In this issue:
By Jim Fawcett, ISU Extension and Outreach Field Agronomist
Certified crop advisers (CCAs) can earn 5 hours of credit (3.5 hours in soil and water management, 1.0 in crop management, and 0.5 in nutrient management) by attending a special CCA morning session, followed by the afternoon 25th anniversary celebration & spring field day tour at the Southeast Iowa Research and Demonstration Farm near Crawfordsville on Thursday, June 21.
The morning session will begin at 9:00 a.m., with a presentation by Dick Fawcett, Fawcett Consulting, on "Reducing atrazine's impact on water quality in Iowa– how are we doing?" Also in the morning will be a demonstration in the field on "What soils can tell you about how they should be managed" by Tom Fenton, Iowa State Professor Emeritus – Soils, and will conclude with a presentation by Matt Helmers, ISU Extension and Outreach Ag Engineer, on "Strategic placement of buffers to reduce nutrient and sediment export."
The keynote speaker at the afternoon celebration will be Neil Harl, ISU Professor Emeritus, on "The future of agriculture in Iowa." Also featured in the afternoon will be a panel of speakers who will review 25 years of research on the farm. The panel of speakers will include: Matt Helmers and Stu Melvin, ISU Extension and Outreach Ag Engineers, on drainage research; Kendall Lamkey, Agronomy Department Chair, and Bernie Havlovic, original superintendent of the farm, on crop productivity; Greg Brenneman and Mark Hanna, ISU Extension and Outreach ag engineers on tillage research; and Antonio Mallarino and John Sawyer, ISU Extension and Outreach Soil Fertility Specialists, on soil fertility studies.
Also helping with the celebration will be Wendy Wintersteen, ISU Dean of Agriculture and Life Sciences, Cathann Kress, Vice-President for ISU Extension and Outreach, and John Lawrence, ISU Associate Dean of Agriculture and Life Sciences. In addition to the presentations, research displays and field plots highlighting most of the crops ever grown on the farm can be viewed.
Registration for CCAs will begin at 8:30 a.m. The registration fee is $50, which includes lunch. Pre-registration is required. Please pre-register by calling the Johnson County Extension Office at (319) 337-2145 or send an e-mail to Jim Fawcett (email@example.com) by June 20. The registration fee can be paid at the door. To reach the research farm go 1 3/4 miles south of Crawfordsville on Highway 218, then 2 miles east on G-62, then 3/4 mile north.
Jim Fawcett is an ISU Extension and Outreach field agronomist. He can be reached at 319-337-2145 or e-mail firstname.lastname@example.com.
By Erin Hodgson, Department of Entomology
Adult Japanese beetles first emerged in some areas of Iowa around the end of May. This is very early compared to a normal year. At the same time, many other beetles in this large insect family (Scarabaeidae) are becoming active and causing confusion with identification. In general, scarabs are stout beetles that are boxy in shape, have clubbed antennae and thick legs adapted for digging. Adults can be active during the night or day depending on the species; regardless, they are clumsy fliers. Some species are scavengers that feed on dung, carrion or decomposing organic materials; others can be significant plant pests. In most years, adult scarabs emerge mid-June and can be active until August.
Adults are just over ½ inch in length. These scarabs have one generation per year. Probably the most diagnostic features are the white tufts of hairs along the sides of the abdomen and metallic green head and bronze forewings (Photo 1). The forewings do not fully cover the tip of the abdomen. Adults have a very wide host range (>300 plants), including roses, fruit and shade trees, grapes, corn and soybean. Japanese beetles are skeletonizers and feed between leaf veins. View this online slideshow for more information on Japanese beetle management.
Photo 1. True Japanese beetle. Photo by Dorothy E. Pugh.
Also known as a sandhill chafer, false Japanese beetles closely resemble true Japanese beetles. They are about the same boxy shape and size (½ inch in length). The body is dark brown and shiny (Photo 2), but is not metallic green and bronze. They can have white hair along the side of the abdomen, but the hair is evenly spread out instead of in tufts. These scarabs have one generation per year. False Japanese beetles feed on the flowers, foliage and fruit of many plants, but they are not typically considered field crop pests.
Photo 2. False Japanese beetles. Photo by Marlin E. Rice.
There are several masked chafers in Iowa. These scarabs have one generation per year. Adults are about ½ inch in length and oval in shape. Masked chafers can be dark yellow or tan in color with dark markings on the head (Photo 3). The body, legs and wings can be hairy. Adult masked chafers are not known to significantly feed on plants.
Photo 3. Northern masked chafer. Photo by Mike Reding and Betsy Anderson, USDA-ARS (www.ipmimages.org).
There are several scarabs with the common names of May or June beetles in Iowa. Most have a two to four year life cycle, but some have one generation per year. Adults are 1 inch in length and oval in shape. Body color can range from chestnut brown to red (Photo 4). Adult May/June beetles feed on a wide variety of tree foliage and are not considered field crop pests.
Photo 4. June beetle. Photo by Steven Katovich, USDA Forest Service (www.ipmimages.org).
Erin Hodgson is an assistant professor of entomology with extension and research responsibilities; contact at firstname.lastname@example.com or phone 515-294-2847.
By Alison Robertson, Department of Plant Pathology and Microbiology
This weekend, Dr Tamra Jackson-Ziems at University of Nebraska-Lincoln reported that Goss's wilt had been spotted in multiple cornfields in three counties in south central and eastern Nebraska. She suspects that infection may have occurred as a result of plant wounding due to severe storms earlier in the growing season. The infected corn plants were at the V6 growth stage and had characteristic lesions of Goss's wilt. A few plants were systemically infected.
Goss's wilt was found on a few plants in a field Calhoun County on Monday, June 11 (Figure 1). The field had been planted to a very susceptible hybrid in 2011, had severe Goss's wilt and surface residue waspresent. Strong winds that have occurred in the area likely caused damage to the leaves and enabled infection.
Figure 1. Typical Goss's leaf blight symptoms on corn in Calhoun County on June 11, 2012. Photo courtesy of E. Lerdal, District Sales Manager, Asgrow/DEKALB.
The Goss's wilt bacterium, Clavibacter michiganensis subsp nebraskensis (CMN), survives well in infested surface residue. Infection is usually associated with severe weather events that injure the corn leaves and thereby enable entry of the bacterium into leaf tissues. In the greenhouse, we typically see symptoms on corn seedlings 10 to 21 days after inoculation with CMN.
If you are scouting for Goss's wilt, focus your attention on fields that are:
The most characteristic symptoms of Goss's wilt are "freckles" (Figure 2) within large reddish-brown lesions that usually occur along the edge of the leaves. Bacterial ooze may also occur on the lesion, giving it a wet or greasy appearance. When the ooze dries, it leaves a shiny residue on the surface of the lesion.
Figure 2. Freckles, which are small, dark green to black spots that usually occur in the edge of Goss's leaf blight lesions, are distinct to this disease. Bacterial ooze may also be seen.
Planting a tolerant hybrid is the most effective way to manage Goss's wilt.
There are several foliar products being marketed for Goss's wilt management. Unfortunately there are no field data available on their efficacy. Preliminary trials in the greenhouse on V3 corn seedlings indicated some products might slow disease development. Because greenhouse conditions are very different from field conditions, further evaluations in field situations are needed.
This growing season, we have field trials to evaluate foliar products at three locations in Iowa. On-farm trials in collaboration with ISU-FARM also are being done in northwest Iowa. Furthermore, participants at the Crop Management Clinic and Corn Disease workshops, which will be held in July and August, respectively, at the ISU Extension and Outreach Field and Education Laboratory (FEEL) near Boone, will evaluate foliar products in CMN-inoculated trials.
ISU Extension and Outreach field agronomist Joel De Jong from northwest Iowa reported seeing Holcus leaf spot in corn. Characteristic symptoms of this disease are round (~1/4 inch diameter), pale yellow to white spots with a water-soaked halo. On some hybrids, the spot may have a purple or brown margin.
Carl Bradley from University of Illinois and Kiersten Wise form Purdue University also reported Holcus leaf spot in their recent newsletters (The Bulletin and Pest and Crop, respectively).
Holcus is another disease of corn caused by a bacterium, Pseudomonas syringae pv. syringae. Infection of leaves occurs through wounds or stomates. Holcus rarely gets severe enough to impact yield.
Alison Robertson is an associate professor and an extension field crops pathologist in the Department of Plant Pathology and Microbiology. She can be reached at 515-294-6708 or e-mail email@example.com.
This article was published originally on 6/18/2012 The information contained within the article may or may not be up to date depending on when you are accessing the information.
Links to this material are strongly encouraged. This article may be republished without further permission if it is published as written and includes credit to the author, Integrated Crop Management News and Iowa State University Extension. Prior permission from the author is required if this article is republished in any other manner.
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Museums, galleries, theaters. Trains, planes and harbor cruises. Even a freshwater aquarium. So many ways to spend a day.
Charter Fishing
Spend a day on the water and see for yourself why Superior is a "Great Lake."
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More To See Do If a day trip is on your agenda, start here to discover destinations in and around Duluth. You'll find listings for historic sites, scenic drives, unique tours and more... learn more »
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By Air Force Tech. Sgt. Thomas KielbasaSpecial to American Forces Press Service
PENSACOLA, Fla., Oct. 10, 2008 Forty years ago, they were young Americans serving in the war in Vietnam. Today, they are seasoned veterans returning to combat as members of the Florida Army National Guard, and bringing their years of experience to younger soldiers who are starting their first deployment.
Army Staff Sgt. Paul Weekley, 58, and Army Sgt. Luther Boyett, 59, are deploying to Iraq with Company B, 146th Expeditionary Signal Battalion, capping off military service that began in the late 1960s in Vietnam.
The two soldiers appear noticeably older than their counterparts in the unit – gray hair and a few wrinkles show their ages – but their resolute composures and confidence attest that the men have seen the toils of combat and are ready to serve one more time.
And according to both the veterans and their peers, experience does count in a combat zone.
"This will probably be no different than when I went to Vietnam, except it's desert this time instead of swamp," Weekley said with a chuckle prior to his unit's departure from Pensacola on Oct. 3.
Weekley, who will turn 59 in January, served in an Army supply unit in Vietnam and joined the Florida National Guard in 1973. He has spent most of his Guard career in the 146th, and has a grandson serving in the 82nd Airborne Division who also is preparing to go to Iraq. He said he hopes to cross paths with his grandson while both are in Iraq.
"If I can get over there and get with him, I'm going to try," Weekley said. "It isn't every day you get grandfather and grandson serving together over there."
Boyett, who will turn 60 on July 4 while in Iraq, said this will be his fourth time serving in a combat zone and his second tour to Iraq. He served in the Navy in Vietnam from 1969 to 1970, and after several years away from military service, he joined the Georgia National Guard in 1994.
As a Guardsman, he served in Bosnia in the mid-1990s and deployed to Iraq in 2005. When Boyett returned in 2006, he joined the Florida National Guard as a light-wheeled vehicle mechanic.
"The National Guard really helped me stay in physical and mental shape," Boyett explained, noting the benefits of serving in the military at an age when many already have retired.
Both veterans said their experience will be valuable while in Iraq, especially since they're deploying with some soldiers who are nearly a third of their age.
"I'm a firm believer that it's up to us old soldiers to pass on our knowledge, our experience, to the younger soldiers so they can survive the next combat zone," said Boyett, whose son served in Afghanistan and recently retired from the Air Force. "Combat zones change, but soldiers never change."
During his recent deployment to Iraq, he coached younger, inexperienced soldiers about living and working in a combat zone, and he said they took his advice to heart. The lessons were as simple as reacting in a firefight or building a solid bunker from sandbags.
"It probably saved 12 or 15 lives, because I've had younger soldiers come up to me and say 'Sergeant Boyett, if you hadn't told me your war stories, I wouldn't have known what to do,'" he said.
Boyett and Weekley said this definitely will be their final combat tour because of their ages.
"This is the last go-around for us, because both of us will be 60 years old," Weekley said. "At 60, they're either going to put you out or you're going to retire."
Two of the youngest soldiers deploying with the 146th Expeditionary Signal Battalion are brothers – Pfcs. Brandon and Richard Mcalphin – and they affirmed they would be taking advice from veteran noncommissioned officers like Boyett and Weekley during their time in Iraq.
"They've been there; they have the experience, so we listen to them and do what they tell us," Brandon, 19, said. "They've already done this."
The brothers are volunteers from other Florida Army National Guard units, and said they not only are ready, but also are excited about the deployment.
"I think it's pretty cool," Richard, 20, explained. "I originally volunteered, and then [Brandon] thought it was a good idea. I think we're going to have fun doing it."
The unit departed from Florida on Oct. 6 for additional training at Fort Bliss, Texas, before flying to Southwest Asia. They will join more than 325 other Florida Army National Guard soldiers from their battalion headquarters in Jacksonville, Fla.
While deployed in Iraq, the soldiers will operate specialized equipment that allows commanders and coalition forces to communicate during missions. The soldiers will install, maintain and operate communications sites throughout Iraq.
(Air Force Tech. Sgt. Thomas Kielbasa serves in the Florida National Guard Public Affairs Office.)


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Wake and Bake: Lemon Raspberry Mini Muffins
Filled with lemon juice and tangy raspberries, these mini muffins are sweet-tart. They look pretty cute, too. More
Filled with lemon juice and tangy raspberries, these mini muffins are sweet-tart. They look pretty cute, too. More
Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and 'all about the top' with pebbly brown sugar-cinnamon crumbs. More
Whole sweet corn kernels and licorice-y dill add natural sweetness to these otherwise savory mini muffins. More
I love parsnips and decided to make the parsnippiest muffins I could possibly bake. I added little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness and round the whole thing out. More
With slightly fruity bittersweet chocolate and some fresh cinnamon, these chocolate chip whisky muffins are a great way to start your day. Don't forget to warm them up so the chocolate is melty and top them off with some salted butter. More
Quit pretending the muffin-shaped cake you picked up this morning is doing you any nutritional favors, and try these date walnut muffins from Mad Hungry Cravings. Whole wheat flour makes them filling, dates make them sweet. Add walnuts for crunch and you're good to go. More
Savory, cheesy, with a hint of heat, these Old Bay Corn Muffins are just begging to accompany a plate of eggs or shrimp and grits. More
In my mind, there's really no replacement for sweetened coconut flakes. For example, they're essential to these muffins, where they bake up into sweet, toasty, chewy muffin hats. Each is a structured yet giving mass of curls like when I used to gnaw on my baby-sitter's hair. More
I'm pro-Lemon Poppy Seed in theory, but in practice, I find the muffins tend to be overly sweet and unnaturally moist. I wanted a Lemon Poppy Seed Muffin that was lemony without being fakey fake. More
I find corn muffins to be an exceedingly lovable food, especially when they contain fat kernels of corn. But since October is prime time for candy, I wondered—what might happen if I swapped real corn for candy corn? More
Just because these rye muffins are a pretty healthy way to start your day doesn't mean they aren't delicious. They have a soft crumb and a warm, toasted oat flavor accented by molasses and raisins. More
Cool autumn mornings are the perfect time to enjoy a batch of warm, straight from the oven muffins. Check out these 11 recipes for flavor inspiration. More
I like a lot of things that old people like. Humphrey Bogart. Cardigan sweaters. Dinner at 6 p.m. Those personal wheelie shopping carts. And All Bran cereal. Still, in the morning as I fill up my bowl of twigs or buds, I've had some lingering fear that I might be missing out on my last chance to eat Double Frosted Apple Os before my body can't process the sugar. Will I end up staring at my grandchildren's heaping bowls of Sugar Smacks with envy and self-loathing? More
These blueberry-cranberry muffins are a favorite on Cape Cod. With their moist, vanilla scented crumb, you'll want to make them at home, too. More
With a double dose of chocolate and a dash of eye-opening instant espresso, these muffins prove that there's nothing better to wake up to than chocolate. More
Look. I'm all for eating cake at breakfast, but sometimes I wonder if people don't know (or maybe don't want to know) that there is a difference between a cupcake and a muffin. I bought a muffin the other day and I swear, it was so full of oil I should have organized a group to play an indoor game of greasy watermelon scramble. More
Rhubarb is like tonic water. I never pause to think about what tonic water tastes like and I never sip it straight. In fact when I finally gave it a go at home, I realized I had been conflating the taste of tonic water with bad quality gin and 3 a.m. mozzarella sticks from the Happy Days Diner. I'd like to formally say, I'm sorry, tonic water. You are your own quininial beast, and I was letting my poor culinary habits drag you down. More
Baking really is magic. It's not just that otherwise good ingredients come together to make something great (Sugar? Good. Butter? Gooood.) It's that ingredients like buttermilk can be transformed into superlatively moist muffins. The first time I saw buttermilk in a recipe, I thought Martha Stewart was pulling my leg. (You know Martha, always such a jokester.) I was hard-pressed to believe that the thick, sour smelling goop in my measuring glass was going into my pancakes. More
The impetus for the recipe was my new found obsession with Black Pig Meat Company bacon. They dry cure the pork with brown sugar for up to 21 days, smoke it for 12 hours, then sell it in sinfully thick strips. I'm eating most of this bacon straight from the pan, but I couldn't resist cooking a few pieces, dicing them up, and tossing them into a fluffy muffin batter along with grated extra sharp cheddar cheese. The result is a cheesy, porky, salty muffin that has a hint of spice. And in case you're wondering, they're the perfect match for a plate of eggs. More
The first person to put crumb topping on muffins was a genius. More isn't always more, but I can think of very few times when an extra layer of butter rubbed with brown sugar and cinnamon wouldn't be a good idea. In fact, after eating crumb-topped muffins I often look at plain muffins and think sadly, "What a shame. You're all so... bald." More


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Vicki Wentz: This is so NOT George Clooney's 'E.R.'
I have begun a (sort of) strict diet and exercise regimen in the past six months, and have spent a lot of time in the mountains, where I take a water aerobics class. I also lift weights a few times a week, although I've tried a Pilates class recently and may substitute that instead because ... well, you don't have to lift weights in Pilates. You just have to lift yourself, which, please, if God had intended ... never mind. Anyway, it's supposed to be pretty good for your core, and my core has become somewhat ... uh ... what's the opposite of core? ... "peripheral" of late, so I'm giving it a shot.
However, about ten days ago, I began noticing that I'm getting short of breath pretty easily, and even when I'm not exercising, like dressing, washing my face, ordering a slice of cheesecake...not that I eat cheesecake.
One morning, I wake up and am lying there and it happens again. The only thing on my body that has moved so far are my eyes, and I'm short of breath! So, I put on my bathing suit for Aquacize class, but first I decide to call my health insurance company's nurse hotline, where I get a very nice nurse named Susan, who – after verifying that I am not some fraudulent slime ball trying to prevent death without ever paying one premium! – proceeds to ask me a thousand questions about "the issue," and then says, "I want you to see a doctor, Ms. Wentz."
"Whatever," I reply somewhat impatiently, "I'm going home in four days, I'll see my doctor then. Meanwhile, do you think I should do water aerobics today, or should I just take it easy, lie on the couch, watch a movie, eat some cheesecake ... um ... I mean broccoli?"
"No," she says, "I mean I want you to see a doctor today."
"Ha ha," I laugh politely, "but seriously, about that water aerobics thing—"
"Ms. Wentz!" she unnecessarily raises her voice a tad, "TODAY!"
"Oh, come on, Susan," I answer, gal-to-gal ... I thought we'd totally become BFFs by then. "You're saying I can't wait four freakin' days?"
"Yes, that's what I'm saying," she responds. "You need to find an urgent care up there, and then, hopefully, you can follow up with your own doctor when you get home."
Hopefully? As in, IF I'm still alive?
So, still scoffing – though not quite as loudly now – my friend, Lindsey, drives me down to the urgent care, where I am one of only three people there, and even after telling the receptionist that I'm short of breath, I'm still waiting almost an hour before the doctor finally waltzes in. (I debate telling her that evidently shortness of breath means NOTHING to these people, but decide against it – she might actually find something wrong, and be the only one around who can save me.)
(Also, FYI: Before the doctor appears, I have an oxygen thingy attached to my finger, and the nurse keeps resetting the machine and finally says, "Well, darlin', why on earth is your blood oxygen level so low?" I say that I'd been hoping they could tell ME that, since that's why I'm here! She looks at me, bewildered, says, "Oh, honey, I thought you were the stomach flu," and bustles out looking for the stomach flu lady ... makes you think twice about moving to the mountains, I can tell you.)
So, they do an EKG, a chest X-ray, a blood test, and a breathing treatment where you hold this thing in your mouth that's attached to a long tube and a little machine and you breathe in some medicine. At this point, it's been two hours since I'd arrived, and Aquacize class is over anyway, but I am flat worn out.
Then, in comes the doctor, who sits down and gives me this concerned face, which you NEVER want to see on your doctor, and she says, "I don't like your oxygen levels, and I don't like what I'm seeing on your EKG."
And, I'm thinking, well, I don't like a doctor your age wearing green braces and pink Crocs, but I'm not making you wait two hours to tell you that!
"I want to send you over to the Emergency Room," she finishes.
"Ha ha," I laugh politely – these medical types can be a hoot! – "but, really—"
"Now, your friend can drive you, or we can have a squad come over."
"A squad?!" I am flummoxed. "The hospital's across the street! I could freakin' walk!"
"Oh, no, no," she looks alarmed, which is alarming me, "we don't want you to walk." (Like I really would. Please. I'd have a limousine take me to the mailbox if I could.)
So, off I go to the ER...and not the one on TV.
Part 2 next week.
Vicki Wentz is a local writer, teacher and speaker. Readers may contact her at email@example.com, or visit her website, www.vickiwentz.com.


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A spot scanning holographic spinner system incorporates an optical element in the optical path to provide compensation for wavelength shifts in the coherent light source. The device is located in a plane parallel to the spinner and consists of a diffraction grating having the same properties as gratings formed on the spinner surface.
1. An optical scanning system including
a spinner having formed thereon at least one plane linear diffraction grating having a constant grating period d,
a stationary wavelength compensation diffraction grating having properties identical to said grating formed on said spinner surface, said stationary grating placed in a plane parallel and in optical alignment with said spinner grating,
a collimated reconstruction light source of wavelength λr which provides a beam of light directed at an angle of incidence θi onto said compensation grating, said grating diffracting said beam at a diffraction angle of θd,
said incidence angle θi ≃θd ≃45°, and the ratio of λr to spacing d having a value between 1 and 1.618,
means for rotating said spinner so that the spinner grating rotates through some rotation angle and diffracts a portion of the incident light at diffraction angle θd, and
optical means to focus said diffracted beams as a linear scan line on an image plane.
2. The optical scanning system of claims 1 wherein the light source is a diode laser.
3. The optical scanning system of claim 2 wherein said diode laser is subject to wavelength shifts of up to ±2 nm resulting in a reconstruction beam deviation which is compensated for by the diffraction properties of said compensation grating in conjunction with the spinner grating.
4. The optical scanning system of claim 1 wherein the optical means is a linearized, flat-field, air spaced doublet.
5. The optical scanning system of claim 1 wherein said spinner and compensation gratings are of the transmission type.
6. The optical scanning system of claim 5 wherein said gratings are formed on the respective surfaces of said spinner and compensation gratings and said surfaces are aligned in said parallel planes so as to face inward towards each other.
7. The optical scanning system of claim 1 wherein said spinner and compensation gratings are of the reflective type.
The present invention relates to an optical spot scanning system and more particularly to an improved holographic scanning system which includes a compensation element to correct for cross-scan errors in the scan line due to wavelength shifts occurring in the light source.
Holographic scanners which utilize a rotating disc having a plurality of holographically formed lenses or gratings are known in the art. Representative disclosures are provided in the Prior Art List filed with the present application. These prior art spinners are subject to certain problems resulting from their geometry. These problems, briefly stated, are scan line "bow", in the image plane, spinner wobble and spinner "wedge" both resulting in colinear multiple scan lines, and spinner decentration causing output scan distortion. These problems are more thoroughly analyzed in co-pending U.S. Application Ser. No. 044,000 filed on May 31, 1979 now U.S. Pat. No. 4,289,371 and assigned to the same assignee as the present invention. In this co-pending application, whose contents are hereby incorporated by reference, the enumerated problems are compensated for by utilizing, as the reconstruction element, a spinner having on its surface a plurality of holographically formed plane linear diffraction gratings. By strict mathematical methods, it was demonstrated that certain relationships existed between the wavelength of the reconstruction light source, the grating period and the angles of incidence and diffraction, whereby most of the inherent spinner problems were either corrected or minimized. The application also addressed another problem, wavelength shift, which originates with the reconstruction light source. This shift, or change in the source wavelength, results in corresponding changes in the output diffraction angle, and hence, an undesirable deflection of the output scan line. The plane linear diffraction grating spinner is effective only when a monochromatic, stable-wavelength, light source was utilized. Thus, a stable source He-Ne laser was used in the exemplary example provided in said application.
It is therefore desirable to utilize a plane grating holographic spinner such as that described in the co-pending application but which is further improved by elimination of the effects caused by wavelength shifts in the coherent light source. Such a technique is becoming of considerable importance because of the increasing use of laser diodes as the light source in scanning systems. These diodes can experience wavelength shifts of up to 3 nm or more due to junction heating over its output power range.
The present invention is therefore directed to an optical scanning system including a spinner having formed thereon at least one plane linear diffraction grating having a constant grating period d, a stationary wavelength compensation diffraction grating having properties identical to said grating formed on said spinner surface, said stationary grating placed in a plane parallel and in optical alignment with said spinner grating, a collimated reconstruction light source of wavelength λr which provides a beam of light directed at an angle of incidence θi onto said compensation grating, said grating diffracting said beam at a diffraction angle of θd, said incidence angle θi ≃θd ≃45°, and the ratio of λr to grating spacing d having a value between 1 and 1.618, whereby the light beam diffracted by the compensation grating is incident on the spinner grating at an angle φi and is diffracted out of said grating at an angle φd ≃θi.
FIG. 1 is a schematic diagram of a prior art optical scanning system.
FIG. 2 is a graph showing diode laser wavelength shift as a function of pulse width time resulting in laser heating conditions.
FIG. 3 is a graph plotting cross-scan deflection over one half of a scanned line length as a function of wavelength shift.
FIG. 4 is the scanning system of FIG. 1 modified to compensate for the effects of wavelength shifts of the reconstruction light source.
FIG. 5 is a graph plotting cross-scan deflection over one half of a scanned line length as a function of wavelength for the system of FIG. 4.
FIG. 6 is a graph plotting cross-scan deflection over one half of a scanned line length as a function of a nominal wavelength of 830 nm and over ±1.5 minute spinner tilt position.
FIG. 7 is a graph plotting cross-scan deflection over one half of a scanned line as a function of a nominal wavelength of 820 nm and over ±1.5 minute spinner belt tilt position.
FIG. 1 schematically illustrates a scanning embodiment described in copending application Ser. No. 044,000 (now U.S. Pat. No. 4,289,371) modified to show the effects of a slightly polychromatic reconstruction light source. In the figure, a light source 16 generates a reconstruction plane wavefront 18 which is incident on plane linear diffraction grating spinner 20 at an angle θi. If source 16 is a monochromatic source, such as a He-Ne laser, the wavefront is diffracted at a diffraction angle θd which is wavelength dependent. Doublet lens 22 focuses a linear scan 24 at image plane 25 via plane mirror 23. This linear scan is nearly bow free, and is reasonably insensitive to spinner wobble, decentration and wedge errors, such qualities being attributable to the characteristics of the spinner 20 and the system geometry, as described in said copending application.
If, however, a diode laser is substituted for the He-Ne source 16, a small shift in output wavelength occurs with drive current. Since the diffracted rays at spinner 20 are wavelength sensitive, diffracted rays 21 deviate by some small angle along the dotted path incurring a small deflection of the beam in the cross-scan direction at image plane 25.
The reasons for and extent of the wavelength shift in the diode laser source is made clearer by reference to FIGS. 2 and 3. FIG. 2 is a graph showing test measurements made on a Hitachi Series 1600 diode laser. The central laser wavelength shift of the laser is plotted against pulse width time for short pulses of 100 Hz duty cycle. It can be seen that the heating associated with the pulses has the effect of shifting the peak to longer (lower energy) wavelengths. A shift of ≃0.5 nm occurs over the time duration shown which would be representative of a raster output scan scanning at 300 spots per inch with an image velocity of 2"/sec.
FIG. 3 shows the effects of a wavelength shift of 1 nm along one half of the length of a scanned line in the image plane for the system of FIG. 1. Source 16 is the Hitachi Series 1600 laser having a nominal wavelength λ of 820 nm, θi is 45.45° and θd is 44.55°. Spinner 20 is formed according to the principles of the co-pending application with a spacing period d=0.5798454 μm. (The ratio of λ to d must have a value between 1 and 1.618). Focusing lens 22 is a linearized flat field air spaced doublet with a 26.8" exit pupil to image plane distance (throw distance). In FIG. 3, two scanned spot trajectories, cross-scan deflection (Y) vs scan deflection (X) (center to edge) are plotted for values of λ of 820 nm (scan A) and at 821 nm (scan B) representing a wavelength shift of 1 nm. Spinner 20 is rotated at a speed of 3000 rpm. This 1 nm shift has caused the output diffraction angle to change by an angle B of 0.105° incurring a 0.049 inch deflection of the beam in the cross-scan deflection (Y). Even a 0.5 nm wavelength shift would produce approximately a 0.024 inch deflection. Both of these deflections represent, for most spot scanning systems, an unacceptable level of scan line perturbations at the image plane.
FIG. 4 shows the system of FIG. 1 modified according to the invention by the introduction of a plane linear grating 30 into the path of the plane wavefront 18. Grating 30 is a wavelength compensating device which has properties identical to the gratings formed on the surface of spinner 20. In other words, if spinner 20 facets are holographically formed, the grating is holographically formed using the same photorecording system and having the same period as a spinner 20 grating facet and consequently has the same high diffraction efficiency as the spinner. Grating 30 is placed in the tangential plane parallel to the plane of spinner 20. The system of FIG. 4 operates in the following manner. Assuming source 16 is operating at its nominal wavelength of 820 nm, reconstruction beam 18 is directed at the incident angle θi onto grating 30 and is diffracted out at diffraction angle θd (solid line path), the angles measured with respect to normal of the plane of the grating. Since grating 30 and spinner 20a are parallel, by symmetry beam 18 is incident on the center of facet 20a at angle φi =θd. Facet 20a diffracts the beam at a diffraction angle φd which is colinear (parallel) with the incident path of beam 18 at grating 30, i.e. θd =θi. This result is confirmed by solving for φd in the following grating equation (for grating 20a)
sin φi +sin φd =λ/d.
For the FIG. 4 embodiment, typical grating 30 to spinner 20 disfance would be 1/2 to 1 inch and spinner 30 to lens 22 distance ≃1 inch.
With the above geometry in place, it can be appreciated that a reconstruction beam, even if diffracted into a different path because of a small wavelength shift, will nonetheless be diffracted from the spinner in a path colinear with its incidence on the compensation grating but shifted by a small lateral distance. That this results in correction of the cross-scan errors at the image plane can be demonstrated by tracing the scanning path of the reconstruction beam with a small (1-2 nm) shift of the wavelength of source 16. When such a shift occurs, the beam is still incident on grating 30 at angle θi but is diffracted along a slightly different path, represented by the dotted line, at an angle O'd. (The path is chosen at an exaggerated deviation angle for illustrative purposes). The beam is incident on facet 20a at angle φ'i and is diffracted out at an angle of θ'd and as shown above, θ'd =θi. The beam is, however, shifted by a lateral distance s from the position of the first beam. This small lateral displacement is of no consequence since lens 22 focuses all image rays entering in parallel to the same point on plane 25. Hence, the scanned line will be corrected for the cross-scan errors.
From the above, it has been demonstrated that even if the laser reconstruction light source experiences wavelength shifts during its operating cycle, these shifts will be corrected for because of the unique geometry and positioning of the grating pairs.
The cross-scan errors at the scanning plane are completely eliminated only when the beam is at the center position of grating 20a. As the spinner 20 rotates at same angle θr some cross-scan error does occur. For the compensated system of FIG. 4, the scan line trajectories for four different source wavelengths are plotted as shown by the graph of FIG. 5. For the 4.5" scan represented, plots A, B, C and D represent source wavelengths of 819 nm, 820 nm, 821 nm and 822 nm, respectively. As shown, the scan line is deflected only 0.00063"/nm at the edge of the scan. This compares very favorably with the 0.050"/nm deflection in the uncompensated case shown in FIG. 3.
While the above compensation technique almost completely compensates for cross-scan deflection errors, there is no concomitant compensation for a change in scan line length due to wavelength shift. This deflection is quite small; for the above example the edge of scan of 4.5" is altered by 0.0058" for a 1 nm wavelength shift and 0.0029 for a 0.5 nm shift. Deflection of that order should be acceptable for systems scanning up to 8.5". The deflection does appear to be linearly related to scan length and some correction can be achieved by using a high angular efficiency lens 22. A suitable focusing lens for this purpose would be the type described in U.S. Pat. No. 4,108,532, constructed with due regard for the laser diode heating cycles and the consequent wavelength shifts within and between scan lines.
The above examples utilizing diode lasers as the reconstruction light source considered only relatively small wavelength shifts of ±2nm from the central emission wavelength. As a practical matter, however, due to manufacturing tolerance, actual diode lasers, even from the same batch, may have center emission wavelengths differing by ±15 nm. This may necessitate some deviation from the preferred invariant condition of incidence angle θi ≃ diffraction angle θd ≃45°. For example, FIG. 6 shows the cross-scan deflection for the FIG. 4 arrangement but with a wavelength of 830 nm and with the grating pair rotated clockwise to make the incident angle θi =43.95° and diffraction angle θd =47.50°. Plot E represents one half of the nominal scanned line with no spinner tilt while plots F and G represent the lines resulting from a±1.5 minute wobble, or tilt, of spinner 20. As a comparison, FIG. 7 shows the cross-scan deflection for the 820 nm wavelength at a ±1.5 minute spinner tilt (plots H,I,J respectively). (θi =45.45, θd =44.55). As shown, the cross-scan errors are smaller in FIG. 7 due to the angle of incidence being nearer the invariant condition of 45°. While the gratings could remain in the same position and the reconstruction path change position, the easiest set-up technique is to rotate the parallel gratings while monitoring the output scan line and fix the gratings into the optimum cross-scan compensation position.
Various changes and modifications may be made to the above described compensation system without departing from the principles of the present invention. For example, it may be desirable to have the spinner and compensation member have their grating surface face each other. This orientation would help to keep the grating surfaces clean. Also, although transmission type gratings were used in the examples, reflective-type gratings can also be used with different orientation of light source and parallel spacing.
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UDM School of Architecture to celebrate 50th Anniversary
During the 2013-2014 school year, the School of Architecture will celebrate its 50th anniversary with a variety of activities and events. A 50th Anniversary Weekend Celebration, September 26-28, will kick off the festivities. For details on these and other anniversary events, please visit: arch.udmercy.edu/anniversary.


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The State Worker
The inside scoop on state workforce issues
Posts filtered on Category
Early Retirement: the (almost) complete list
Here's an almost-complete list of those who have gotten the Early Retirement Incentive (the rundown from SUNY, the Judiciary and Legislature are still outstanding). Remember: Part A provided extra credit for time worked, while Part B was the so-called "55/25″ plan under which people could leave without penalty before 30 years of service. The third […] [Read More]
News from other states
California: The California Supreme Court upheld state worker furloughs and Court upholds furloughs, but made sure that the legislature, and not future governors, have the power to declare future furloughs. Michigan: Read about the state's unfunded state retiree health care and pension liabilities instead of going to a haunted house this Halloween. They're utterly terrifying. […] [Read More]
News from other states: none of it good
Some states are trying to end their pension woes by putting new employees on a hybrid pension plan: part defined-benefit, part 401(k). [Wall Street Journal] Washington state employees are on furlough today. [Seattle Times] State workers in Pennsylvania received 30-day notice that layoffs may come soon. [Harrisburg Patriot-News] California might cut workers' pay to the […] [Read More]
Building an egg nest
Times Union editorial cartoonist John de Rosier illustrated his view of the pension-padding controversy today. Today's editorial also addresses the issue, correctly emphasizing placing focus on employees who are part of the state retirement system but work for municipal governments, not the state. [Read More]
Cuomo steps up pension padding investigation
Is it unethical for state employees to work huge amounts of overtime in their last few years of employment, boosting their pensions? More importantly, is it wrong? Attorney General and gubernatorial candidate Andrew Cuomo thinks so, and has expanded his department's investigation into the practice at a wide variety of government employers, from state agencies […] [Read More]


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Considering Kim Kardashian's wedding photos are going to be guarded like the gold at Fort Knox — Kimmy's wedding is raking in a reported $17 million — we're rather happy with this little sneak peek of the "I do's" that went down on Saturday in Montecito, California. E! Online has released this video of the wedding which is going to be aired as a special later. We have to say, it all looks pretty elegant with the black and white theme and doesn't little Mason just steal the show? Plus we finally get to see Kim in her Vera Wang gown and hello diamond-dripping headband? And mom Kris Jenner's wearing white too, as did the whole bridal party. How very Pippa Middleton of them! It's done, she's hitched and we're all sending a big shout-out and congratulations to her and new husband Kris Humphries!
Check out the video, after the jump.
[Photo: Getty Images]


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Because babies grow so fast, you can simply add the twin bookcase headboard (39") to the other pieces in the collection to create a bedroom that will meet your child's needs for years to come. This look, which will never go out of style, works well with various types of decor, so you can change your little one's bedroom to suit his or her tastes without having to think about replacing the furniture. This heaboard was designed with both maximum safety and a trendy look in mind, so you can set up a well ordered and highly practical room that reflects the taste of the times while creating a pleasant, comfortable space for your child.Limited 5 year Warranty.
Dimensions: 41"L x 10"W x 48"HShipping Weight: 50lbs.Shipping Note: This item ships directly from the manufacturer within contiguous United States only. Cannot be shipped to AK/HI, PO boxes, US territories, or APO/FPO addresses.


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The Historic Township of Inverleigh
Victoria, Australia
Welcome to Inverleigh,
"The Rivers Town"
Located at the junction of the Leigh and Barwon Rivers, Inverleigh is a short drive west of Geelong along the Hamilton Highway. This small historic township offers visitors the chance to experience the achievements of the early pioneers who settled the land and to partake in the exploration of the region's environmental heritage.
Visit the Open Spaces Project Page
District History Walks
This site is best viewed in 800*600
Last updated 03/11/2008
Copyright © Inverleigh Progress Association, Victoria, Australia
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On Feb. 24, 1991, two Marine Divisions began clearing paths through the Iraqi minefields that stretched across southern Kuwait. From these operations came two accounts of possible chemical warfare agent detections by Fox nuclear, biological and chemical reconnaissance vehicles, and one account of a possible chemical warfare agent injury to a 2nd Marine Division sergeant. References to these incidents in interviews, unit logs, and in testimony before the U.S. Congress and the Presidential Advisory Committee on Gulf War Veterans' Illnesses led to an investigation and interim report.
Based upon evidence provided by Fox vehicle experts, medical experts, and witness accounts, the revised report finds the presence of chemical warfare agents in the specific minefield breaching lanes traversed by the Fox vehicles as "unlikely."
Case narratives examine incidents during the Gulf War that might have involved chemical warfare agents. They are part of DoD's efforts to inform the public about its investigations into the nature and possible causes for the illnesses experienced by some Gulf War veterans.
This narrative, and all other publications of the Office of the Special Assistant for Gulf War Illnesses, is posted on the GulfLINK website at http://www.gulflink.osd.mil .


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Stats through Saturday, July 16.
Minnesota's Joe Nathan is back where he belongs.
Twins manager Ron Gardenhire removed Matt Capps from the closer's role over the weekend, replacing him with the 36-year-old Nathan.
It's fitting because Nathan -- who has 251 career saves -- needs just three saves to tie the Twins' franchise record held by Rick Aguilera. Nathan closed out the Royals without incident on Saturday, and he has yet to allow a run in seven innings in July.
Owners should be flooding the waiver wire to get Nathan, and it's a good bet he holds down the ninth for the rest of 2011. It's still a novel idea to keep Capps on mixed-league rosters, however. With closers, "just in case" goes without saying.
Top Pickups
Raul Ibanez, OF, Phillies. The 39-year-old hit .310 with four homers and 15 RBIs in the Phillies' last 10 games before the break, and he's 4-for-8 with a homer coming out of the break.
Recommended On The Web
Mark Buehrle, SP, White Sox. Buehrle has allowed three earned runs or fewer in 13 consecutive starts. Buehrle is a two-start pitcher this week. Despite a 4.42 ERA on the road, Buehrle is solid innings filler at Cleveland and Kansas City.
Top Sleepers
Eduardo Nunez, SS/3B, Yankees, Nunez filled in for Derek Jeter when he was hurt, and now he'll do the same for Alex Rodriguez. Given the opportunity, Nunez could provide a decent batting average for owners desperate for help at what has been a vexing position.
Chris Capuano, SP, Mets. It seems strange to pick a two-start pitcher who will face the same team twice in one week, but it's not a problem when that team is Florida. Capuano pitched well over the past month, compiling a 4-2 record with a 2.75 ERA and 33 strikeouts in 36 innings.
Rising Hitters
Travis Snider, OF, Blue Jays. Snider is hitting .381 with eight doubles and a homer since being recalled July 4. His Achilles' heel is still a high K-to-BB ratio, but if the 6-foot, 220-pounder can start getting some of those doubles to clear the fence, watch out.
Dustin Pedroia, 2B, Red Sox. Pedroia is batting .408 with six homers and 11 RBIs with a league-high 16 runs this month. The hot start to July follows a June in which he hit .340 with three homers and 17 RBIs. It's safe to say Pedroia's early-season struggles and foot/knee injury scare are in the rearview mirror entering the second half.
Rising Pitchers
Ubaldo Jimenez, SP, Rockies. Since June 1, Jimenez hasn't allowed more than three earned runs in any start, posting a 2.56 ERA with an 8.14 K/9 ratio. If he can regain his magic at Coors Field (5.89 ERA this season), he could have a monster second half.
Tom Gorzelanny, SP, Nationals. Gorzelanny, who has posted a 3.28/1.34 with an 8.03 K/9 ratio since the start of June, is one of the few available options who can help you in Ks but not kill your ERA and WHIP. He's inconsistent, but his 22-3 K-to-BB ratio since June 1 is a great sign going forward. Just make sure he's healthy; he twisted an ankle Sunday in a home-plate collision with Braves catcher Brian McCann.
Fantasy Source editors George Winkler, Matt Lutovsky and Brad Pinkerton contributed to this story.
For more great fantasy advice, log in to Fantasy Source!


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|Avg. Dinner Entrée
|Greater than $25
|$18.01 - $25
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|$7.01 - $12
|Less than $7
Posted by happy123 on 12/09/2004
Went in for dinner Saturday night (beautiful food and very friendly service), bar filled up aroung 10 (young to middle age crowd) moved to the bar (great bartenders) and listened to live music (the place was rocking). Went in for dinner and stayed for the night, will visit a lot more often and recommend it to all age groups.
Posted by Gulag on 10/29/2004
I had lunch wirh a group on Tuesday 10/26 and was pleasantly surprised. I had expected prices much higher than they were ; the service was superb. Our waitress was a very pleasant and efficient Irish young lady. I look forward to going back again.
Posted by Jerry Weinstein on 09/02/2004
I've been here quite a bit and it rarely fails to excel. Best place in the area for lunch -- good and friendly service. Food is superb -- with a broad array of choices. Those wishing to sample Irish favorites will not go wrong with the Shepherd's pie (best in NYC!). Lots of healthy choices -- e.g. grilled salmon or tuna with grilled vegetables. Burgers and sandwiches are fine as well. Great place for a cold glass of Smithwick's or Guiness or .... close your eyes and you might be in Dublin or Galway (esp. when they have live music). Dinner time can be a bit hectic especially before a Rangers or Knicks game. Highly recommend!
Posted by DD on 06/06/2004
Amazing Chicken liver patee! Sheperds pie is very nice as well. Having live irish music is a great touch.
Posted by Anonymous on 01/07/2004
Great place for lunch!
Posted by Pete on 12/28/2003
Stopped in before a Rangers game 12/26/03. Fish and Chips - full of grease and tasteless. Clam Chowder - more grease. Service? Waitress not to be found after taking order. Watched other diners come and go. Almost $60 for 2 beers and 2 fish and chips. Must be geared for the out of towners who don't know any better...
Posted by ross on 12/09/2003
A little loud ,but the food and atmosphere are top notch. Great decore.


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Jul 09 2012
Steak Fingers with Gravy
When my nephews Nic and Stu came to the ranch to visit a few weeks ago, they worked cattle, built fence, hauled hay, mowed, weedeated, and passed out from exhaustion by seven every evening. They also got poison ivy, a few hundred chigger bites, and lots of scratches from the barbed wire. Marlboro Man and I love building happy memories for them every summer!
Nic and Stu also ate my cooking, and on the night before they went back to Dallas I made steak fingers and gravy—quite possibly the most fitting meal to feed two teenage boys after a long two weeks of hard labor.
They ate it. They loved it. Then they hugged me and said they'd be back soon.
It was music to this crazy ol' auntie's ears.
Here's what you need: Tenderized round steak or cube steak cut into strips, flour, seasoned salt, pepper, cayenne pepper, ground thyme, milk, and egg.
And canola oil and butter for frying.
And a great big appetite.
It cracks me up that you use finger steak to make steak fingers.
I think we should just take the word "finger" out of there and call it a day.
In any event, melt some butter with some canola oil in a skillet over medium to medium-high heat.
Add some flour to a baking dish or pie pan…
And sprinkle in some seasoned salt…
And some cayenne pepper for a little spice, baby.
Can I call you baby?
Stir together the flour mixture, schnookums.
Can I call you schnookums?
Next, pour some milk into a dish…
I mean eggs.
Whip the milk and aigs together and set this aside.
Throw the strips one by one into cube steak into the flour…
And turn 'em over to coat 'em.
After that, quickly dip the strips in the egg/milk mixture.
Finally, throw 'em back into the flour mixture and turn it over to coat them.
Lay the strips on a plate as you bread them and continue until all the strips are breaded.
Heat some canola oil and a little butter in a skillet over medium-high heat and fry them until golden brown on one side…
Then flip them over and fry them until they're done.
Remove them to a paper towel-lined plate as you fry them. Keep going till they're all done!
To make the gravy, pour off all the grease in the skillet, then add back in about 1/4 cup and turn the heat to medium-low.
Sprinkle on a few tablespoons of the flour mixture.
Whisk it together until it's a smooth paste (add more flour if it's too greasy) and let the paste brown just a bit. (Those bits in the roux are pieces of the breading from the steak fingers. They'll be yummy in the gravy!)
Pour in a couple of cups of milk, whisking together the whole time.
Let the gravy cook for a few minutes, adding in more salt and pepper (taste as you go!) If it gets too thick/grainy looking, just splash in a little more milk.
Steak fingers and gravy are yummy with mashed potatoes or biscuits, of course. But in the hot summertime, cold grapes are pretty much the perfect pairing.
Enjoy this simple meal, guys! Kids and grownups love it.
Here's the handy printable:
Print Options
Steak Fingers & Gravy
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
- 1 cup Flour
- 1 teaspoon Seasoned Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cayenne
- 3 whole Eggs
- 1 cup Milk
- Canola Oil And Butter For Frying
- 2 cups Milk (additional)
- Salt And Pepper, to taste
Preparation Instructions
Combine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.
Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.
Season gravy with salt and pepper.
Serve steak fingers with gravy and a salad. Yum!
200 Comments and 37 Replies
Stacy Holli On Monday, July 9 at 5:30 am
Can't wait to try this – my husband will love it! He thanks you for inspiring me to try something new!
DaisyDoll On Wednesday, July 11 at 8:02 pm
Yes!!! Mine as well, but particularly me that will love it.
Dear Ree–what is the name of the dish pattern shown in this post? I love it and want to look it up on the internet.
Colleen On Monday, July 9 at 5:40 am
I was just on my way out the door to go to the market and just added this to my list to make tonight!
Alice On Monday, July 9 at 5:41 am
ann On Monday, July 9 at 9:43 am
Lori @ RecipeGirl On Monday, July 9 at 5:49 am
We had these in Montana last year! …only they were served as an appetizer, dipped in Ranch dressing. Love your version of them too!
Bethany Anne On Monday, July 9 at 11:03 am
That's how I usually serve them, or as a meal with some baked french fries. My bf would love the gravy, so I may have to try it!
Meme On Monday, July 9 at 5:50 am
I love these. So easy to make and quick.
Nicole Mc On Monday, July 9 at 5:52 am
Excited for this. My husband has said this was his favorite "school" lunch. I think this will be better!!
Linda P On Monday, July 9 at 6:33 am
Love these! Can't wait to try them.
The Mrs @ Success Along the Weigh On Monday, July 9 at 6:37 am
This looks interesting. I haven't had cube steak since I was a kid!
liz On Monday, July 9 at 6:49 am
yes, you can call me baby!
Homeschool on the Croft On Monday, July 9 at 6:58 am
Gimme strength, wumin … this looks good. That's definitely on the list for this week
Travis Cotton On Monday, July 9 at 7:06 am
Definitely going to make this. Almost the exact same process for what we call "country fried steak" except you put the meat back into the gravy and let is simmer for an hour and it comes very tender. Add mashed potatoes and…..some elastic to your waistband.
Becky On Monday, July 9 at 10:57 am
Oh my!! I have spent 20 years trying to lose the same 20 pounds! I got so excited over seeing the steak fingers and gravy that I am almost embarrassed! Almost! LOOOOOve country fried steak too. I need to stop lookin' at Ree's good food and cups of butter. Darn, she is a good cook!
Suhjee On Monday, July 9 at 7:29 am
May I say Ummmmy! This is one of our very favorites; well, we find a reason to have homemade gravy anytime. More power to e-l-a-s-t-i-c!
Theresa in Alberta On Monday, July 9 at 7:44 am
It looks very yummy! but white gravy is not something you see being served very often in Canada eh…..
Sydney in Ontario On Monday, July 9 at 8:44 am
looks good to me!
Cheryl Barker On Monday, July 9 at 7:48 am
How interesting to throw cayenne pepper into the mix. Love stuff that has a kick to it. And yes, you can call us schookums anytime you want
Allyn On Monday, July 9 at 8:13 am
This does look good. I've been craving your fried cube steak lately. Typically, the only way we tend to eat beef is by slow braising some (http://lollingabout.wordpress.com/2011/12/16/foodie-friday-chinese-braised-oxtail/) but sometimes it's really nice to have quick and simple recipes like this.
Now I'll go eat my blueberry muffin and dream of steak.
Kim B. On Monday, July 9 at 8:31 am
Yum! Just the thing to do with the pack of cubed steak I bought this week!
Michele A. On Monday, July 9 at 8:44 am
I made this last week when you posted this on Tasty Kitchen (JUST happened to have some minute steak in the fridge!) – and it was EVERYTHING I was hoping it would be! That gravy was DA BOMB, yo. Thanks!!!
Kristin S On Monday, July 9 at 9:03 am
Let's be honest, this is chicken fried steak and gravy dip. YUM!!!
I just might have to dive in to this recipe.
Elizabeth On Monday, July 9 at 12:03 pm
Amen! That's all this is – just a different presentation. I make this all the time! It's just common cooking here in the Midwest! Leave it to PW to make it gourmet! Though I never tried making it into "fingers" – that's not a bad idea actually!!
Circle the Wagons
A blog about Farmin' Ranchin' and Life!
Sandra On Monday, July 9 at 9:05 am
This looks like what we would call chicken-fried steak up here, but in handy-dandy finger-food form, and I do like finger food!
Miss B On Monday, July 9 at 7:40 pm
A lot of people have commented that this recipe is chicken fried steak. I'm not sure if all of those people are wrong or if my mom is wrong. Surely my mother hasn't given me misinformation all of my life! We would call this recipe simply "fried steak". In order to make chicken fried steak, one would dip a cube steak in a mixture of egg and whipping cream, half and half, or milk. Then, you would coat that steak in a mixture of crushed club crackers and seasoned flour, being sure to press it deeply into the fibers of the tenderized meat. After that, it would be fried in oil. The result is a sweet, salty and crispy on the outside/falling apart on the inside breaded delight. Oddly, fried chicken doesn't involve crushed crackers, so I'm not sure why chicken fried steak implies that it is made like fried chicken.
Janice On Monday, July 9 at 9:25 am
One should not read this post while starving. I was going to eat a bagel for breakfast but now I want this! This is a good, balanced meal for breakfast, right?
ChristyinTX On Monday, July 9 at 9:29 am
Oh, comfort food. Just what I was craving today. Best served with mashed potatoes, fresh green beans, and Texas sliced bread. The backstrap of deer is good "chicken fried" as well. I think I still have some in the freezer from one of the deer my daughter took this winter. Thanks Ree for my supper menu tonight.
Kim On Monday, July 9 at 9:30 am
With living on a cattle ranch, I am curious why you buy store bought beef? For us, it is cheaper and of course with your own animals you know the product is good quality when you have your own butchered.
Sara in Okla On Monday, July 9 at 10:09 am
Kim, you need to read the many times Ree and MM have explained their cattle operation and her reason for buying store beef most of the time. Always made sense to me — one reason being to show her blog fans how the meat looks packaged – and mostly their cattle are not kept/fed to the butchering stage –
Christine On Monday, July 9 at 10:48 am
Sara, maybe Kim is a new reader and has not come across the "many times" the reason for purchasing store bought meat articles. Since the debut of Ree's show on FN there have been lots of new readers and visitors to her site.
Sara in Okla On Monday, July 9 at 2:33 pm
Christine, you're right — since I live in Okla not far from Pioneer Woman and family, it seems they are 'neighbors' – hard for me to comprehend the 1,000,000's of fans around the world who, like me, check her blog every day for more news, pictures, receipes, — views of their ranch remind me Okla is (part of) God's Country!!!
Texan and grandma On Tuesday, July 10 at 8:38 am
Christine and Sara, more than once I have seen someone wonder about something and have said, "Go to the top of the Confessions page and click on all the little categories." I know others may not have the time to sit and read or may not be as allergic to housework as I have become (;-)), but there is SO much to read here. I really recommend the archives too.
MerryLee On Saturday, July 28 at 12:49 pm
I agree with the confusion: we go out of our way to purchase a beef every year from a local farmer so we don't have to buy 'store bought' beef. I thought that maybe she was showing you what to buy at the grocer's…although different parts of the country call various cuts different names; try finding a California Spencer Steak in NJ!
I can't imagine buying beef from the store if you have a cattle ranch. I would think that keeping one out for home use would be a good idea. They seldom even sell Prime beef any more! (Premium beef is NOT a true grade of beef…it is a bit of confusion by the markets.)
I grew up on a hog farm (we sold them as feeder pigs, not big enough to eat yet) and my father and mom would have gone hungry before buying pork!
denise On Monday, July 9 at 9:35 am
Love the recipe and the Monty Python reference
Jana On Monday, July 9 at 9:52 am
You make the gravy look so easy to make…mine seldom turns out right even thought I think I am following this exact method…I end up just using the mix…
Debbie On Monday, July 9 at 10:16 am
Say Ree, you accidentally left out how much thyme to add… 1/4 tsp., 1/2tsp.?
Kristina On Monday, September 10 at 8:09 am
I noticed that too! I made these last night but without the thyme because I wasn't sure how much to add! they were still yummy though!
Paula On Monday, July 9 at 10:23 am
OMG Yummo!!! I need to dig out my cast iron pans, figure out how to scrub all the nastyness out, Re-season them and them make this once a week for life….
Virginia Tadrzynski On Monday, July 9 at 10:44 am
Do you have the land and do you burn tree limbs and yard waste? If you do, you don't have to worry about scrubbing the nasties out of cast iron. Next time you or your hubby/kids burn, put the cast iron in the fire. It may glow red/orange/white while the flames roar around it, but the next day, when all is cool, remove the cast and you will have it looking like it did when you first got it. All you have to do is reseason them.
Stephanie On Friday, July 20 at 8:18 pm
If fires aren't an option (burn ban here), a little bit of oil (lard, crisco, or canola) and a little bit of salt (1/4 cup or less), rubbed round and round and round… will take a roll of paper towels and a little bit of time, but it will scrub all the nastiness out and leave all the goodness. Just wipe the salt out well. Use paper towels, because you will ruin your rags.
Riley On Monday, July 9 at 10:24 am
I used to have these as a kid! They look wonderful!
Elizabeth Whitlock On Monday, July 9 at 10:33 am
Have made this exact recipe for years! My anemic daughter who hates red meat (and needs it) will always gobble this up. Good comfort food, too!
Kari Jaquith On Monday, July 9 at 10:35 am
Oh My…those look delicious.
Virginia Tadrzynski On Monday, July 9 at 10:42 am
I cook the whole cube steak this way and when the gravy is done, I put it all in a slow cooker. The meat is fall apart tender, but still holds it's shape and crust. I will also either put in mushrooms or fried onions, then serve the gravy over mashed potatoes
Joyce On Monday, July 9 at 4:01 pm
That sounds amazing!! Onions slow cooked with the chicken-fried steak, yum!
Carol from Ohio On Monday, July 9 at 7:14 pm
Yes, cooking cube steak in the slow cooker is one of my favorite ways to make dinner! The steak really turns out tender, like you say. Awesome!
Terri On Monday, July 9 at 10:45 am
That looks so good! Yum! Wish I had all that to have with what I did last night. I have an old french fry cutter from the 50's. I made baked french fries and then sliced zuchini, dipped them in beat eggs and then in bread crumbs. I put all of them on a greased cookie sheet, spray them with pam and then bake. I could see my husband dipping the french fries in the gravy with the meat. Me too – lol
Moya Crava On Monday, July 9 at 10:47 am
Scrumptious, absolutely scrumptious!
Emily On Monday, July 9 at 10:52 am
These look amazing! I can't wait to try making them myself.
Lori S On Monday, July 9 at 10:54 am
Mama always made these for our family when I was growing up. Every week. Brings back such sweet memories. We had ours with cream gravy and mashed potatoes. Not much else. Thank you for posting this lovely walk down memory lane.
Marina On Monday, July 9 at 10:57 am
Mmm, will have to make this. Does anyone know if regular ole hamburger meat will hold up with this?
Brittany On Monday, July 9 at 12:38 pm
Marina, I really dont think that it would. Hamburger is loose, and these are tenderized steaks-still one solid piece.
Mary On Monday, July 9 at 4:40 pm
I have used regular hamburger meat before and it worked fine. I patted the meat into round, somewhat thick patties like I was going to cook a hamburger, then just dipped it into the egg batter and then flour mixture. It worked fine for me. Enjoy!
Diane On Monday, July 9 at 11:01 am
These look so good similar to the way my mom used to pound steak and then fry back in the 70″s. Oh boy, would my Cardiologist ever have a cow if I really ate something like that. However, if I were working as hard on a ranch as your nephews did maybe, just maybe I could have a bite or two.
Missy On Wednesday, July 11 at 1:23 pm
Exactly Diane! This brought back fond memories of the 70's when my mom would beat the tar out of a piece of round steak with her meat tenderizer, aka pointy hammer, lol.
Bethany Anne On Monday, July 9 at 11:01 am
I make these all the time! Why I have never made gravy with them, I can't say. My fiance would love them with gravy to dip into, because when we have chicken fried steak he smothers everything in gravy:) What is it about a hungry man that makes a girl so happy?
Connie On Monday, July 9 at 11:02 am
For the record, gravy cannot be too thick. If it can be picked up with a fork, it's still good. I'm a gravy person though, so I could have it every night.
Sherry Carpenter On Monday, July 9 at 11:02 am
My husband was just mentioning last week that I haven't made chicken fried steak in wuite some time. I think he was hinting. He doesn't like many fried foods but he does enjoy chicken fried steak and gravy. I will have to try and find some cubed steak and make some soon. The stores here don't sell cubed steak very often and that is one of the reasons that I don't make this very often.
Kendrah On Monday, July 9 at 11:03 am
Is this even legal??? I will be making it tonight. PW posts bail right?
Kendrah On Tuesday, July 10 at 7:17 am
Follow Up: I made this for dinner last night. It was utterly amazing. The recipe was perfect and my daughter absolutely loved it. Thanks PW!
laura in san diego On Monday, July 9 at 11:13 am
Oh my, this is just the kind of photo I do (not) need to see on a 'start your diet Monday'!!!
Donna K On Monday, July 9 at 11:15 am
Yes, call me baby,
and here's my number,
so call me maybe ;))
Kym On Monday, July 9 at 11:19 am
You have just effectively derailed my healthy-eating kick! Yummy trainwreck, though
Bethany On Monday, July 9 at 11:21 am
I am making these this week. I already have everything on hand
maggie On Monday, July 9 at 11:22 am
it just so happens the package meat I removed from the feezer this mornin was cube streak…& since My computer has a big screen; all the people in the room voted that this would be the recipe for dinner… &*- D
forever montana On Monday, July 9 at 11:24 am
We love finger steaks:) They look wonderful! If I can't find cubed steaks, I take round steak and pound it. Works great!
Melissa On Monday, July 9 at 11:25 am
Oh hubby and I are so all over this one.. the smaller y chromosome in my life will use ketchup instead of the gravy.. not sure what happened he used to like milk gravy!
trish On Monday, July 9 at 11:26 am
Never in my life seen minute steak package as steak fingers, but why not! We all love chicken fingers/strips around here so having some chicken fried steak you can hold in your hand and eat is the next logical step to goodness! Thanks for sharing!
rere On Monday, July 9 at 11:33 am
i plan on trying this real soon, it looks very yummy! thanks
Natalie SeCayo On Monday, July 9 at 11:35 am
These look amazing. I LOVE the story about your nephews. Put 'em to work! :]
GG On Monday, July 9 at 11:41 am
Ree. I do believe you need to open a summer camp on this wonderful ranch of yours. What a great experience for the whole family.
There is NOTHING as great as chicken fried steak yummies! Also this gravy could be poured on just about anything. So good.
Dustmogie On Monday, July 9 at 2:03 pm
That's a fabulous idea, GG!
Cortney On Monday, July 9 at 11:42 am
Where, oh where did you get your salt/pepper/season salt pinch-jars-in-a-rack thingy?
Maggi On Monday, July 9 at 11:46 am
And here I was thinking my Mom was the only person to make these! They were always a favorite of my brother and I's growing up. It was even fun when she'd swap the beef out for venison. Hmmm, I think it's time to give my Mom a call and put in a request!
Kathy On Monday, July 9 at 11:49 am
This is very dangerous. I have all the ingredients waiting for me at home. I guess I'll do this instead of Marlboro Man's favorite sandwich.
Holly On Monday, July 9 at 11:50 am
Our family just had the chicken fried steak recipe you posted which is essentially this recipe. It was DELICIOUS! Can I assume this can be done with chicken as well?
Gretta On Monday, July 9 at 11:55 am
One of my little boys favorites! OK special – with mashed taters, corn on the cob! Yummy to the tummy!
GiGi in Georgia On Tuesday, July 10 at 6:08 pm
My eight year old grandson is coming to spend the night this Friday. Guess what we're having for dinner? These steak fingers, mashed taters and creamed corn (I've already scraped it off the cob and froze it.) I hope it will be one of his favorites too!
Cheryl On Monday, July 9 at 11:57 am
I am SO glad to see a recipe using tenderized round. Every year, we butcher a calf and end up with endless packages of tenderized round that I can't figure out what to do with. It just don't like its taste and texture. It's totally different than cube steak, even though they look the same. I never thought of cutting them into strips to cook! The fingers look great. I'm gonna give it a try with that pesky tenderized round.
judee On Sunday, August 5 at 12:44 pm
Oh, my, great recipe! As for what to do with tenderized round steak….possibilities are endless! I do two in one….one night I make a similar recipe to the steak fingers only I make double…….then save half for a "new" meal the next night. After you are finished with you first meal get ready for your next day meal. I mix finely chopped onion with a tomato product like stewed tomatoes, diced tomatoes or tomato sauce. Add seasoning of choice and mix. Place steak fingers in a casserole and pour tomato mixture over. Refrigerate til next day. You can use a crock pot or bake slowly (for 1 1/2 hour at 350). Comes out very tender….serving with mashed potatoes using some of the sauce for a topping for potatoes…..never fails to please……AND all of the mess is finished the day before.
Angela On Monday, July 9 at 12:07 pm
So making this! YUM
Kathy On Monday, July 9 at 12:22 pm
So Im reading your post about these yummy steak fingers, and im reading and reading and then…..wait just one cotton pickin minute……I scroll back up, and its true…you buy steak FROM THE STORE???? You have a cattle ranch and you buy steak from the store???
Im so disappointed….
Kathy On Monday, July 9 at 12:27 pm
I made an earlier post, wondering why Ree uses store bought beef, and read the above post about that, so forgive my question that was earlier answered.
Melissa On Monday, July 9 at 12:34 pm
You can call me whatever you like, just as long as I can eat some of those steak fingers while you do it. Seriously, those look so good. I could make them with spelt flour and have myself a feast!
Lauren aka Giddy99 On Monday, July 9 at 12:37 pm
Yum, and thanks!
Jaton West On Monday, July 9 at 12:44 pm
First, LOVE your rectangular dishes! So much better than dealing with bowls for breading! And great recipe for, essentially what Texans always call Chicken Fried Steak and Germans call Wienerschnitzel and Yankees call Breaded (Veal) cutlets. But great idea as a finger food!!
galena On Monday, July 9 at 12:47 pm
Love love love your show just wish it was on more. My little boys love that its on a ranch
Kendra @ My Full-Thyme Life On Monday, July 9 at 12:50 pm
Oh, baby! These look delicious!!
Paul Kalemkiarian On Monday, July 9 at 1:15 pm
This recipe intrigued me so much that I called my wife from work to ask her to go get some beef so we can make it tonight. I'm taking home a Paso Robles Zinfandel to stand up to the fried beef.
Dakota Lynn On Monday, July 9 at 1:16 pm
That looks like raw mile you are pouring out. I would love to know if it is. I have several cow shares and I use raw milk products. If you use them do you find you need to change anything?
Jackie Gonzales On Monday, July 9 at 1:30 pm
OK, besides these looking wonderful, I have a question. Where did you get the salt/pepper/season salt jars you have? I've just been thinking that I need something similar to that but haven't found anything.
Thanks so much!!!
Sharon in CA On Monday, July 9 at 1:30 pm
Oh Gawd…I'm hungry!
Sue G On Monday, July 9 at 1:42 pm
Hey…that is exactly how I make Chicken Fried Steak (minus the thyme).
It is yummy-my guys go nuts when I make this.
Ashley @ Wishes and Dishes On Monday, July 9 at 2:15 pm
How are ALL your recipes this amazing?!
GiGi in Georgia On Monday, July 9 at 2:54 pm
Any excuse to make and devour milk gravy! I don't fry alot at all, but I sure will give this a try!
shari On Monday, July 9 at 3:17 pm
In these parts, (Idaho), we call them 'finger steaks'. And I believe it's because we eat them with our fingers. They're smaller than what you're making, -more the size of toes (eeek) than fingers, and they have a garlicky, peppery, batter coating. And we dip them in cocktail sauce. They're delicious, just a different kind of delicious than your 'steak fingers' with gravy. I would be happy to eat either kind.
Paula On Monday, July 9 at 3:59 pm
I love finger steaks!!! My mom used make them with venison and I loved them!!! Especially in Utah as our deer have a very gamie taste and this help ease it.
Casey On Monday, July 9 at 4:29 pm
I would really really really love to have a cooking day with you. What a blast it would be to get to be one of the girls on your ranch! Your meals grace my table pretty frequently. I tweak a few here and there, but most are perfect!
Lindsey anderson On Monday, July 9 at 4:39 pm
I don't know who would love these more – my husband or my kids!
Beth Ezidro On Monday, July 9 at 4:45 pm
Wow this sounds so yummy can't wait to try it
Beth Ezidro On Monday, July 9 at 4:47 pm
Yummy can't wait to try it Thank you so much for sharing this with us!
Claire Marie @ Cooking With Claire Marie On Monday, July 9 at 4:58 pm
I've never been one for breaded steak but this looks delectable. I'm going to have to figure out how to make this with almond flour for me and my gluten intolerant family!
JENNIFER D. On Monday, July 9 at 5:15 pm
Hey, Ree, is this the diet version ?! Serve with a salad ????????? Girl, any time you have gravy that good you gotta have mashed taters or at least a baked tater ! Monday must be steak finger or chicken fried steak day cause hubby works at a hospital and they served country fired steak today and our little dinette that serves hot plate lunches M-F always serves fried steak fingers on Monday ! Yummy ! Just something about the words Country and Fried and Steak that almost sing a food melody !
JENNIFER D. On Monday, July 9 at 5:32 pm
Oops………………that should be fried not fired steak…………..living in the South I might could be fired for spelling FRIED wrong ! Of course we do FIRE UP our grills, tho ! Good save……………I hope…….LOL…………..
Candice On Monday, July 9 at 5:22 pm
Made this for dinner tonight and am eating it right this minute! Delicious!
Dwayne Eacret On Monday, July 9 at 5:45 pm
That looks so good you can be my aunt for one day:)
Jo-Anne On Monday, July 9 at 6:25 pm
I love love love the look of these steak fingers I will have to give them a try, I make crumbed chicken tenders but have never tried to do the same thing with steak………
Janice K On Monday, July 9 at 6:32 pm
Love these. I take a round or sirloin steak and slice it in thin strips. Instead of flour I use cracker crumbs, both regular and cheese crackers, makes it so very good. I brown them and then put them in the oven. Everyone I've made them for loves them.
Janice K On Monday, July 9 at 9:31 pm
I forgot another ingredient I use. I add parmesan cheese to the cracker mix.
JulieS On Monday, July 9 at 6:54 pm
This looks really good. Def have to try it once the weather cools off
Carol from Ohio On Monday, July 9 at 7:19 pm
Oh my, I must make this very soon! I do think cube steak is kind of underrated. I am very surprised to see finger steaks packaged and sold that way. That is new to me. In the Midwest, (in my experience) only whole cube steaks are sold in the meat area.
Julie with eye cancer On Monday, July 9 at 7:23 pm
YUM. I would eat white gravy if it was on my shoes. So delish!!!!!
Suzanne Christensen On Monday, July 9 at 7:30 pm
I made these for supper tonight with the gravy and roasted some potatoes, beets and onions fresh from the farmer's market. We had cold watermelon for dessert. Big hit! I'll definitely be making them again. My 15 year old daughter liked doing the dredging while I fried. Fun!
Barbara On Monday, July 9 at 8:29 pm
Can I come over for dinner?! Or I can go to Dairy Queen (but your's looks sooo much better!)
Bobbi A On Monday, July 9 at 9:31 pm
I made these for lunch today…What do you do with left overs? Can you warm in oven the next day…or not so good???? College son loved though!
Bobbi A On Tuesday, July 10 at 11:59 am
I did warm up in 350 oven for 15 minutes…and they tasted fine the next day!
LisaMarie On Monday, July 9 at 9:40 pm
My gracious this looks so darn good ~
DaCook On Monday, July 9 at 10:32 pm
I have loved these for years! My family loves steak fingers and when the DQ closed here years ago, I had to learn to make them myself! I use basically the same recipe but, instead of all the different spices, I use Fiesta Brand Extra Fancy Texas Style Steak Seasoning. It is made by Bolner's in San Antonio and it has salt, pepper, onion, garlic, cayenne and a few other goodies in it.
And yes, they MUST have a good batch of gravy with them. Instead of mashed potatoes or grapes, I add sliced, fresh tomatoes to the plate. If you have never had gravy over fresh, ripe tomatoes, don't say yuck first but, try it. My husbands late aunt introduced it to me in the 60s. Even my grandkids love it.
Lorainne On Monday, July 9 at 11:05 pm
Wish I had these right now. Use to get steak fingers and gravy at Dairy Queen and they were so good. Wish we still had that place near us.
Amanda Muirhead On Tuesday, July 10 at 12:36 am
does anyone happen to know another name for cube steak? that isn't something I've ever saw at a grocery store in these parts (Canada!)
Texan and grandma On Tuesday, July 10 at 7:20 am
Look at #84 Janice K who says she takes a round or sirloin steak etc… The main point about cube steak is that it is a very lean piece of beef that has been tenderized.You can tenderize it by hitting it with whatever. Then I would use a fork to puncture the holes in it. You can see from Ree's great pictures what I mean about tenderizing and the holes. I would definitely make the gravy too. Ree does the *best* explanation of how to make gravy. (I am an old southerner so I know about gravy. :-))
Lesa H On Tuesday, July 10 at 7:54 am
Cube steak is tenderized round steak. Our butcher does that for us when we take a steer in for processing. He takes the work out of it for me.
TinieBop On Wednesday, July 11 at 8:02 pm
We Canadians call it minute steak…at least thats why I grew up with in Ontario!
Christine N On Tuesday, July 10 at 1:16 am
I just had to tell you that we have a very similar dish here in Idaho called Finger Steaks. They were "invented" by the owner of The Torch restaurant (it's now a stripper bar) in the 60s. I worked there in the 70s. They served them with shrimp cocktail sauce. He made them with filet so they were tender and yummy. Now, everyone around here as finger steaks but they are just not the same. Every once in awhile I'll make some with onion rings and savor them. You're making me hungry and now I'm going to have to make some!!!
marge On Tuesday, July 10 at 7:37 am
Beautiful step by step pictures can't wait to try this. Love your show….
BigCooker On Tuesday, July 10 at 8:23 am
Awesome memories of this meal myself. You know, ChevyMan and I have to whip this up now, mmmm…Keep 'em coming Ree, Thanks!
Carol K On Tuesday, July 10 at 8:33 am
I made this recipe for supper last night (see? We call it "supper" 'round these parts too!)
My husband LOVED it! He's pretty much all about chicken fried steak anyway and this is a delicious variation. This is now in my regular recipe rotation. Thanks!
Peggy Basset mom On Tuesday, July 10 at 8:48 am
Made these last night they were yummmmm!
Nicole On Tuesday, July 10 at 9:17 am
I made this last night, turned out great. I was nervous about the gravy, that I wouldn't be able to make it, but it worked! It really worked!!


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Upgrade your geek with Dwight Silverman
Posts filtered on Tag
Netflix, plug-ins and virtually crippled on Windows 8
It's been a busy few days here at Microsoft's Build conference, but I finally got some time to dive deeper into Windows 8 on the Samsung Series 7 700T tablet loaned to press and given outright to developers. I also was able to install the Win8 developer preview release in a virtual machine in Parallels […] [Read More]
First impressions: Apple's MacBook Air comes of age
When Apple first introduced its MacBook Air at Macworld Expo in 2008, the device was considered interesting but very much a niche product. With a small, 80-gigabyte hard drive or an even smaller, very expensive 64-GB Solid State Drive and only 2 GB of memory, it was extremely limited. Odd design quirks, such as a […] [Read More]


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Nicki Minaj made a splash in New York yesterday when she launched her fragrance "Pink Friday" with appearances on The View and a visit to Macy's on Herald Square. With a name like that, it wouldn't have been hard to guess what color she'd wear to all the promotions, right? Exactamundo — pink. The fragrance is supposedly, "a blend of sweet florals, vanilla and musk" but get this — the bottle basically looks like a bust of Nicki. It's been created to look like her, as you can see in both pictures above. So, in other words, the bottle is terrifying because it's like that moment when the Terminator grows out of molten metal to look like a human being. Love Nicki … but imagine waking up in the middle of the night and having that bottle staring right at you? The bottle also comes with a custom gold 'Nicki Minaj' nameplate necklace, which is supposed to make up for the scary Nicki-bottle. Nicki seems to thinks so, telling MTV News that, "My fans are going to spaz out when they see this."
We're also a bit confused as to what she was trying to achieve here with the wardrobe. Because the top half is all pink with kaleidoscopic swirls and vintage Barbz, but then she goes and puts on a pink Captain's hat and tight, nautical-striped pants and goes and proceeds to salute everyone, as you can see below. Saucy sailor? Can we call her Cap'n from now on? And if we did, would she give us those blue suede ankle boots? Nicki also explained the genesis of the fragrance saying, "I've been thinking about [a fragrance] for like, the last two years actually; I knew I was going to call it Pink Friday. I didn't know I would have a pink wig on the bottle until I met with the fragrance company and they asked me what I wanted my bottle to look like and I said — is there any way we can put a pink wig on it? They said, 'You know what? Let's try,' and they came back with sketches and I was floored that they actually nailed it, I couldn't stop looking at the sketches." And we can't stop looking at the bottle, so mission accomplished!
[Photos: Splash News Online]


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Philosophy's Hope in a Jar.
by Bossy
Sold Here At Sephora Online. $38 for two ounces.
Let's Get Some Shoes: Wedding Crisis Edition #12849546923
by Amalah
I'd start off by calling you "Oh wise and wonderful, all-knowing Amalah" because that's what I usually see on your website, but that's really not my style, so I'll try this. HELP ME!! I ordered shoes to go with a dress for my cocktail party wedding reception. I ended up returning the dress, but I […]
Price Tag Cage Match: Boots No7 Make-up Base vs. Everything Else
by Amalah
Review of Boots No7 Make-up Base So I was wandering the cosmetics aisles in Target the other day and came across what looked like one of my 2008 wishes come true — a drugstore-brand foundation primer. Specifically, Boots No7 Mattifying Make-Up Base, priced at a delicious $9.99. Now, Target brags that Boots is the U.K.'s […]
Moisturizer Junkie: How Much Is Too Much?
by Amalah
Hi. I go through a small tub of moisturizer (nivea Q10) every 2 weeks and I'm beginning to think something is wrong. When I was at the Clinique beauty counter at a store recently, the saleslady tested the moisturizer by applying a teeny tiny amount to the tip of a Q-tip and then proceeded to […]
Shabby Apple Accessories. The Ming.
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Available here online at Shabby Apple. $12.
Teenage Wasteland (of Stretch Marks)
by Amalah
Dearest Amy, I'm pretty sure you have probably addressed the issue of stretch marks due to pregnancy, but I have a different question regarding stretch marks. My 15-year old daughter has gained quite a bit of weight in the past year and has rather large, gaping stretch marks on the sides of her waist. They […]


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Levin Center Job Search Talk for First Year Students
November 1, 2012 1:00pm - 2:00pm
November 1, 2012 1:00pm - 2:00pm
Room 190
All students must attend this talk with Anna Wang of the Levin Center before scheduling counseling appointments with Levin Center staff regarding their Summer 2013 job search. This talk will be repeated on Nov. 2nd in case students can't make Nov. 1st.
Related Media
- Negar Katirai
- nkatirai@
Admission Restrictions
This is a Stanford Law School private /or invitation only event.


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The good news: Apple has shown it can succesfully push software updates out to mobile devices without the need for users to synch their phones with their computers.
The bad news: complaints continued after Apple released an update to its iOS 5 mobile software Thursday mean to improve battery life on the iPhone 4S.
Users continued to report poor battery life on Apple's customer support message boards after installing the new software.
Wrote one user:
Seems like the upgrade did *NOT* fix a thing! This is not what I expect from Apple – Steve Jobs must be crying from up there!! I updated it yesterday night, eager and expecting to see the battery levels not drop off the cliff. After the upgrade, I spoke on the phone for ~35mins and surfed the Internet for ~10mins, my battery levels dropped from 78% to 55%!! I thought to myself, perhaps, I should recharge it fully. Charged fully @ 645am EST and now it is 0706am EST, phone not used – 2% battery drop. <SCREAM> WHAT IS GOING ON APPLE???? </SCREAM>
Some users are suggested that perhaps the iPhone 4S suffers from a hardware, rather than a software problem.
I first upgraded to the 5.0.1 developer release last week and saw no improvement. I switched to the public release yesterday in case of any changes and…still no improvement. I'm becoming less and less convinced (in my case) that it is iOS 5 related at all. I ran iOS 5 for months on my iPhone 4 without anything like the issues I'm having now. My wife now has my iPhone 4 on iOS 5 and she's having no problems either. For me though, on my iPhone 4S, horrible drainage problems. I'm increasingly convinced that I have a genuine hardware issue with my iPhone. Or, if not hardware, a very specific iOS bug that only is hitting the iPhone 4S as my exact same setup with the same software works without problem on the iPhone 4. I have a Genius Bar appointment on Tuesday, let's hope they switch my phone for one with a working battery. FYI I have done two separate clean installs, neither of which has helped.
Many users are turning to their local Apple Store for help.
Booked a genius bar appointment, battery will not last over 5 hours of usage and 15 hours standby, not good enough at all. ios 5.0.1 has made no difference.
To be sure, reports on Apple's message boards may not indicate widespread problems. Moreover complaints of poor battery life are widespread on modern smart phones, whose large screens and constant notifications make getting through a day of intensive usage challenging.
Apple appears to be looking into ongoing issues. "The recent iOS software update addressed many of the battery issues that some customers experienced on their iOS 5 devices," the company said in a statement released to AllThingsD. "We continue to investigate a few remaining issues."


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Charter to buy Optimum West in $1.63B deal
NEW YORK — Charter Communications says it is buying cable company Optimum West from CableVision Systems Corp. for about $1.63 billion in cash.
Optimum West manages cable systems in Colorado, Montana, Wyoming, and Utah, with 304,000 video subscribers. Charter says the business is experiencing quick growth in video, Internet, and phone customers.
Charter, based in Stamford, Conn., says it has $1.5 billion in committed bank financing for the deal. The remaining costs will be paid with cash on hand and borrowing from its revolving credit facility. Charter expects the sale to close in the third quarter.
Cablevision corporate headquarters is in Bethpage. N.Y.
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