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No matter what your gardening passion - lawn, flowers, or vegetables - all types of gardening come down to one thing. And that is soil. No matter what you want to grow the one thing you need is healthy soil. To get healthy soil you need to feed your dirt, or to be more accurate you need to feed your microbes and earthworms.
Science has gradually learned if we want to get our best yields from our gardens, we must recognize our soil has a vibrant but delicate ecosystem feeding off of the organic matter in the soil. Tilling disrupts this balance and can cause organic matter to be lost, nutrients to be under utilized, and mircrobe levels to be unbalanced.
So, what should a home gardener who is used to tilling do? It sounds crazy, but the simple answer is to stop tilling. Wait a second. What was that? Yes, I did recommend we stop tilling.
I know it sounds crazy and a clean, weed-free bed is a beautiful. But, I'd rather have a highly productive garden than a clean, weed-free bed. So, here's how you stop tilling and have a weed-free garden bed.
The first thing you have to do is manually dig out any perennial weeds, lay a 1 to 2 inch layer of compost on top of the soil, and then use a smothering mulch to help prevent any new weed seeds from germinating. Grass clippings and leaves are great smothering mulches.
Every year simply add another layer of compost and continue to use mulch. The microbes in the soil will further break down the compost and the organic mulch. The earthworms, microbes, and rain water will wash the nutrients and the organic material down to the plant's roots.
One of the most important components to no-till gardening is keeping the weeds from establishing. If you see a weed, pull it prior to the plant setting new seeds. The first year will be the hardest, but through the use of mulch, not disturbing the seed bed, and hand-pulling the number of weeds will drastically be reduced.
And, with any new gardening venture one of the best rules of thumb is to start small. Begin with a small area and experiment to find your favorite methods. If it does seem strange at first, do preserve. The rewards are significant.
Anne Lenox Barlow is the horticulture educator with Cornell Cooperative Extension in Clinton County. CCE offices may be reached in Clinton County at 561-7450; Essex County, 962-4810; and Franklin County, 483-7403. E-mail your questions to firstname.lastname@example.com.
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Welcome to the IPC
The International Primary Curriculum (IPC) is one of the fastest-growing curriculums in the world today.
Great learning, great teaching and great fun…
It is a comprehensive curriculum with a clear process of learning and with specific learning goals for every subject, for personal learning and for international mindedness. The IPC is now the curriculum choice of international and national schools in over 1,800 schools in over 90 countries around the world.
Latest News
Upcoming Events
Jul 2015
29 - 31
Annual European Summer School 2015
The Lensbury Hotel,
Twickenham (London), UK
Save the date, click here

subset: commoncrawl


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Train the Trainer Albany
Train the Trainer is structured to help train and certify individuals so they can successfully implement training at their organization. It is a great way to begin effective and high-quality training. Our training and certification programs have been implemented at organizations such as Nike Corporation, Smithsonian Institution, Vanderbilt University, Brooklyn Public Library and many more. It has helped organizations become more efficient and effective cleaners while drastically cutting costs.
"It's easy for people to get on board, and it helps with all aspects of the job; we can even communicate better and our staff understands what to do with less supervision and explanation. The CMI program can help everyone succeed."- Carl Bowman, Ohio State University
The three-day course will include materials, expert instruction and certification testing that meets the training requirements of ISSA's Cleaning Industry Management Standard (CIMS).
Discount hotel accommodations are available by contacting Sharon Hillis at (518) 640-9163 or email@example.com.


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In the summer when the temperatures rise, the last thing I want to do is make something hot in the kitchen. I like to open the windows, let the fresh air in, and make something cool and refreshing.
Even though the afternoons are hot, my husband and I enjoy getting up early on the weekends and exploring the farmers markets for the best local produce. I love getting out there and meeting the vendors, tasting the food, and coming home to enjoy the bounty.
This recipe takes the best of the fresh produce from the market and makes a chilled soup that's perfect for summer days.
MTS's Zesty Summer Soup
- 1 red bell pepper, seeded and quartered
- 4 sweet red peppers, seeded and quartered
- ½ cucumber, skinned and quartered
- ½ yellow onion, quartered
- 3 cups ripe red plum tomatoes or whatever tomatoes you have on hand will work
- 2 cups cherry tomatoes
- 2 cloves garlic
- 2 red radishes quartered
- 3 tablespoons tomato paste
- 2 tablespoons balsamic (red wine vinegar will do)
- 2 tablespoons Olive Oil
- Salt and pepper (optional)
- Cilantro (optional)
- ½ avocado diced (optional)
- In your food processor combine all of your ingredients except the cilantro and avocado. Process until smooth.
Note: sometimes when I am in the mood for my soup to be a little chunky, I will chop and pulse my food processor until I get the consistency that I am looking for. You don't have to just turn it on and let it go. Taste your soup as you go along to see how it tastes and feels to you.
2. Add salt and pepper to taste.
3. Chill for 1 hour if you can wait that long to give this soup a chilly temperature.
SERVING: In your bowl add cilantro leaves and the diced avocado for a refreshing and beautiful soup.
Try adding these creative toppings:
Sour cream
Cheese – Cheddar or Parmesan
Green peppers chopped
Onion chopped
Cucumber slices
Or serve with grilled cheese sandwiches!


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text:
Iphone Unlimited Data Hack Loophole ATT?
Ive read around there is a hack/loophole to get unlimited data from ATT using a Iphone 2G?
Does anyone have any details or step by step instructions to do this?
thanks in advance, I apologize if it has been posted, but I couldnt find it in the search
Doing things that aren't MEANT to be done aren't usually tolerated on these forums..now this might not be illegal, but is surely unethical..
Read our Community Guidelines. We don't allow discussion of illegal activity.
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Infiniter Than Before: Infinite Crisis
I have to admit that it had passed me by entirely that there was a DC Universe MOBA going on. But there is! It's being made by Turbine and is called Infinite Crisis, and there's a whole beta application thing going on over here. Seems like things are pretty quiet on this front, though, since the only reason I realised it existed at all was the appearance of two new videos on my video-detector, one showing Gaslight Batman, and one showing the lovely Doomsday. Sure looks MOBA-y.
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Canyon News
Welcome Guests |
Create a posting
Bel Air, Beverly Hills, Brentwood, Hollywood Hills, Laurel canyon, Los Feliz, Malibu, Melrose, Pacific Palisades, Santa Monica, Sherman Oaks, Studio City, Topanga Canyon, Westwood, West Hollywood and Woodland Hills.
Back to Categories
Experienced Recruiter
Santa Monica
Recruiter with two or three years of experience needed for growing company located in Santa Monica. We are looking for someone who is creative, flexible and able to work with HR team.
Interview and make assessments by telephone; document recruiting progress in computer system and creative resourcing.
Good telephone skills, detail oriented, ability to meet deadlines.
• Medical
• Dental
• 401 (k)
Email resumes to email@example.com
Benefits Specialist
Santa Monica
This innovative Westside firm is in need of a long term temporary Benefits Specialist to join their dynamic team! A high energy personality with a professional manner would be a great addition to this office. You should have 2-3 years of benefits experience including a strong familiarity with open enrollment, company policy, and 401K benefits.
Compensation: $18-20/hr
Reply to: firstname.lastname@example.com
Customer Service Representative
Our company is an online business-to-business services provider to the global buyers and suppliers. We have an outstanding immediate part-time Customer Service opportunity in CA area for a self motivated candidate with excellent communication, sales, internet and inter-personal skills. This position is expected to be 20 hours per week. There will be a lot of phone, email relations work, attention to detail and strong follow through a must. Proficiency with MS Office software is required and you must have a comfort level with performing general office duties.
If you are interested in developing your career, looking to pursue better opportunities, or looking for something part-time, please apply by email with
your resume and we will send you additional information!
Volunteer and Youth Specialist
American Red Cross
Now hiring for our Volunteer and Youth Services Specialist position. This position will be full time non-exempt, paying $14-$17 per hour, depending on experience and qualifications. Benefits include medical, dental, vision, flexible spending account, 401(k), retirement, etc. Applicants will be subject to national criminal background check before hire. Please email your resume and cover letter to Shonte Jessick at firstname.lastname@example.com.
Under the supervision and direction of the Director of Volunteer and Youth Services, this position assists in involving adult and youth volunteers in Red Cross services. Duties will include recruiting youth, young adult and adult volunteers, coordinating and supporting volunteer activities, planning and implementing volunteer programs, supporting the Director of Volunteer and Youth Services and other duties as assigned.
FULL JOB DESCRIPTION (.pdf): Click here
1. B.A. degree, or upper division units in Sociology, Psychology or related subject. Must be willing to take Red Cross training courses and become certified in first aid and CPR.
2. Must have valid California Drivers License.
3. Experience with youth programs. Non-profit sector experience is helpful.
4. Good public speaking and written communication skills.
5. Mature, businesslike manner. Good role model for youth.
6. Ability to organize and prioritize work; develop and control budgets; develop long and short range plans in assigned areas of responsibility.
7. Able to work well with adult and youth volunteers from a wide variety of backgrounds, cultures, and economic strata.
8. Position is "hands-on†and specialist is expected to be able to carry out duties and responsibilities of all job functions and tasks falling within volunteer management and special events responsibilities. Position performs own clerical and paperwork processing, including word processing and/or spreadsheets, or other computer data, as necessary.
Please email your resume and cover letter to Shonte Jessick at email@example.com. NO PHONE CALLS, NO RECRUITERS PLEASE.
We Depend on Volunteers
Volunteers constitute 96 percent of our total work force to carry on our humanitarian work:
* The Red Cross currently engages over 169,000 youth and young adults with meaningful opportunities for education, training, and volunteer/community service so that they remain a part of the Red Cross family throughout their lives.
* Every year Red Cross volunteers respond to more than 70,000 disastersâ€â€including approximately 150 home fires every day .
* About 11 million Americans turn to us to learn first aid, CPR, swimming, and other health and safety skills. Last year, more than 158,000 people volunteered to teach those courses.
* Half the nation's blood supply six million pints annually is collected by more than 155,000 Red Cross volunteers.
* Among our emergency services for the men and women of the armed forces is the delivery of urgent family messagesâ€â€around the clock and around the globe.
* More than 30,900 volunteers serve as chairs, members of boards of directors, or on advisory boards for local Red Cross units - chapters, Blood Services regions, and military stations.
* As part of the International Red Cross and Red Crescent Movement, Red Cross reconnects more than 8,000 families separated by conflicts and disasters around the world through international tracking services and Red Cross messages.
For more information on youth and young adults in the Red Cross, click here.
Sales Assistant
Looking for a new career challenge? You're in the right place! If you're ready to seek new challenges and be a contributor in an organization that is an industry leader, why not join the many faces of Pricewater? With an employee base of approximately 10,000 and a commitment to a diverse workplace, we offer opportunities in every region of the country.
With positions from entry level to senior executive, in an array of areas including technical, creative, business and administrative, Pricewater is the company that you're looking for.
Become one of the many faces of Pricewater today. Your new career may be only a few clicks away!
Provide sales support to sales staff and sales manager. Assemble & analyze confidential information, prepare reports, manuals, agendas and general correspondence. Create outgoing proposals.
Order & maintain advertising materials. Compile weekly projections for Management. Responsible for maintaining an organized professional marketing research area.
Answering incoming calls as a company representative. Creating and maintaining Excel spreadsheets. Assemble media kits and update prospect kits. Tracking and maintaining records for all current incentives.
TEMP Benefits Specialist for Leading Creative Firm
Santa Monica
This innovative Westside firm is in need of a long term temporary Benefits Specialist to join their dynamic team! A high energy personality with a professional manner would be a great addition to this office. You should have 2-3 years of benefits experience including a strong familiarity with open enrollment, company policy, and 401K benefits.
The ability to take ownership of details for corporate programs is key! To apply, please send your resume in Word format with "Benefits Specialist†in the subject line.
Career Group Inc. specializes in placing the highest caliber of temporary and full time administrative support professionals across a wide variety of industries. With offices in Los Angeles, New York, San Francisco and Redwood Shores, we represent prestigious firms within the private equity, hedge funds, advertising, fashion, real estate and entertainment industries.
Please view our website www.careergroupinc.com for additional excellent opportunities.
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Reliquary of the Sandal of St. Andrew. Trier, Germany, 977-993. Cathedral Treasury. Gold, cloisonné enamel, precious stones. It contains relics of St. Andrew's sandal (as if you couldn't guess!). Source: Hans Holländer, Early Medieval Art (New York: Universe Books, 1974) p.164.
Limoges reliquary, mid-13th century. Gold with cloisonné enamel. Infuriatingly, I have been unable to find out what relics were kept in this one. Would you like to guess? Source: Marcel Aubert, The Art of the High Gothic Era (New York: Crown, 1965) p. 113.
Reliquary of St. Candide, 9th Century, from the Treasury of St. Maurice. Source: Historia Spécial, no. 46 (Juillet/Aout 1996).
Return to Image Gallery.


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DadLabs Ep 346 The Lounge -- In this episode, we ask our panel of expert and veteran parents the following question: "How much maternity or paternity leave did you take?" Stats indicate the the amount of family leave Americans take is on the wane. Are you part of that trend? Brought to you by Baby Bjorn.
DadLabs is a funny and informative Internet TV show for fathers and the women who tolerate/love them. Tune in as Daddy Brad and Daddy Clay tackle the issues of dads today: everything from breast feeding in public to head lice to poop in the tub. For more information visit www.dadlabs.com.


text: A case recently before the Kansas Supreme Court concerned the validity of the marriage and estate of a Kansas businessman. His estranged son argued that the marriage was not valid and, thereby, the wife was ineligible for a share of the estate since she was really a man. Attorney John Gaguine sorts it all out and predicts how a case involving sexual reassignment surgery would likely play out in an Alaska courtroom.Related Link: In the matter of the estate of Marshall Gardiner


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All hat, no cattle? Never. (TNT)
The first season of the reboot of "Dallas" had a lot to live up to, considering the long and storied history surrounding the original series. But even if you never saw a single episode of "Dallas" the first time around, TNT's version made sure it didn't even matter thanks to a new generation of Ewing oil drama and a war that has trickled down from brothers Bobby and JR right to their children Christopher and John Ross. The best part was it did not edge out the past all in favor of the new, but in fact have made old grudges and classic characters lynchpins to the storyline. It has been months since the first season finale, so let's look back at the season that introduced us to the new generation of Ewing oil drama.
Episode 1 - Pilot: Changing of the Guard.
After more than 20 years, the Ewings came back to Primetime in fine form – and on Southfork that meant sabotage, backstabbing, and plenty of family drama. Wedding preparations were underway for Christopher, the adopted son of Pamela and Bobby, and Rebecca Sutter, who had some secrets of her own to hide. Bobby was revealed to have cancer while JR and Sue Ellen's son John Ross was ready to do battle with everyone in his way in order to drill for oil on Southfork. Meanwhile, our first glimpse of JR was in a home where he was battling depression. But not for long! Grade: B+
Episode 2 - Hedging Your Bets.
John Ross was not the only one angling to take control of Southfork and its potential for oil in the land. JR was more than willing to double cross everyone, including his own son, to get what he wanted and made moves to do just that. Rebecca and Christopher wed, despite his history with John Ross's current love Elena, and when John Ross drilled on Southfork land in secret and found a real gusher, it threatened to tear the whole family apart. Grade: A -
Episode 3 - The Price You Pay.
Just as John Ross was ready to prove himself to his father and made a move for his birthright, JR came back to Southfork and put a major kink in his plans. John Ross did, however, find out who sent that "Dear John" email to Elena - and it wasn't Christopher. Christopher and Elena grew closer as he had a scientific discovery, but their plans were put on hold when Bobby sold the rights of Southfork to a land conservancy. Grade: A
Episode 4 - The Last Hurrah.
John Ross threatened Rebecca with what he knew about the email in order to get her to do some dirty deeds for him. JR decided to try another tack and looked into John Ross and Marta instead. Christopher began to really struggle with his lingering feelings for Elena, just days after his marriage to Rebecca, and sought advice from his dad Bobby. All this and a big ol' Southfork barbecue to boot! Grade: A
Episode 5 - Truth And Consequences.
Rebecca confessed to Christopher that her brother sent the email and meeting him was no accident. Needless to say that didn't go over very well and he ended it. Wanting to help Bobby stop the drilling on Southfork, Ann called on her ex Ryland Harris, who agreed - but with a good dose of condescension thrown in for good measure. And good guy Christopher decided to fight dirty. Grade: A
Sue Ellen's rise to power. (TNT)
John Ross was not happy with how things were going with the deal and moved to Southfork too. Bobby didn't react well when Ann revealed she went to Ryland for help, but it soon became clear she had much bigger skeletons in her closet. Unable to give up on her relationship with Christopher, Rebecca found the answer Christopher and Bobby needed to help save Southfork. Grade: B
Episode 7 - Collateral Damage.
Rebecca revealed to Elena some major, life-changing news - that she was pregnant with Christopher's child. But when she told Christopher he accused her of lying. After Bobby punched Ryland for his dealings with Ann, he demanded an apology in exchange for dropping the charges and got it. John Ross confronted Marta, for pocketing the difference in the sale of Southfork, but she was killed by the investors and he was framed for the murder. Grade: B+
Episode 8 - No Good Deed.
John Ross got a beating in jail, courtesy of the investor's henchmen. Sue Ellen put on her mom hat and bribed a doctor in the morgue to rule Marta's death a suicide in order to get John Ross out of jail, effectively putting her political aspirations on the line. JR secretly visited John Ross in the hospital and a large oil company approached Christopher about rights to his new methane technology. Grade: A-
Episode 9 - Family Business.
Bobby had a brain seizure breaking up a fight between John Ross and Christopher, which revealed his bigger health problems to more family members. Later, he had another brain aneurism. Sue Ellen feared her aspirations for governor were over after her bribe. Tommy got more desperate so Rebecca took matters into her own hands and later, after the two fought, she killed him. Grade: A
Episode 10 - Revelations.
Revelations was right! After Christopher asked her to give it another go for the sake of their unborn twins, Rebecca turned out to be the daughter of none other than Ewing enemy Cliff Barnes, and he was the one behind her integration into the Ewings all along. John Ross proposed to Elena and she accepted - until Christopher realized Rebecca was still lying to him and found solace in Elena's bed. And undeterred, Sue Ellen threw her hat in the ring for Governor. Alone with JR at the new headquarters for Ewing Enterprises - which happened to be in the old Ewing offices - John Ross realized he had lost the girl and asked JR to teach him everything he knew. Grade: A+
How do you feel about a "Dallas" without JR? Let us know in the comments below. New episodes of "Dallas" with recaps on Soaps.com return January 28.
Are you excited for the return of "Revenge" and what is to come for Emily, Aiden, Nolan and Jack? Get a peek at what is to come in the Revenge Spoiler Video: Emily with Victoria. Are you excited about the reported online return of "AMC" and "OLTL?" Read more about the developments in Soaps.com's news about Prospect Park's Migrations of AMC and OLTL online.
Join Soaps.com on Twitter @soapoperafan, "like" Soaps.com on Facebook to dish on "Dallas," all the soap operas, "Glee," "Grey's Anatomy," "Pretty Little Liars," "Revenge" and, "Vampire Diaries."
All screen shots courtesy of TNT.
- Hollie Deese


text: Lyrics from Right Kind of WomanOut of the ashes of New York's soul group the Dansettes comes the Nouvellas. The Nouvellas formed in 2007, and its five members are all former Dansette members, which may account for their musical chemistry. The Nouvellas, however, while sharing the Dansettes soul-background, have opted for a bit more grit. The entire band is involved in the writing and arrangement of their songs, and they record their music live in a band member's basement. In 2008 they released singles "Satisfied" and "Right Kind of Woman," and in the following year, released their self-titled album Nouvellas, both on the label Ernest Jenning Record Co. In July 2012, they released a single entitled "Never Go Home."


text: The Draft Order: Spejic Boogie_Down Quango Belgian Guy afgrijselijkheid frasermc Panfilo StiltonFC billyireland usry723 Dr. Phil Those wishing to be a part of the draft still have until the end of the first round to join. Remember though that you will end up being last in the draft order. In the sign up thread the question of whether mini series could be included popped up. The answer is No. What constitutes a film? I'm not one of those who say that it has to have been shown first in theaters to be called a film. Plenty of films were first released on TV then got shown in cinemas. As long as it was shown in theaters at one point I'll consider it a film. Rules 10 Rounds 12 hour windows Please let the person that follows you know that they are on the clock. The clock will start at 12pm et today the fifth of May. Or at the time Speijic makes his first pick if earlier.


text:
Killer Gazpacho. No Recipe. You're Welcome.
Here at Food52, we love recipes — but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: Turn stale bread and rogue produce into a cool, refreshing gazpacho — all without a recipe.
Remember that time about, oh, six months ago, when we all waxed poetic about balmy June days and lingering August nights from beneath our winter coats? It's true — summer came not a day too soon. But perhaps we all need a reminder of its early thrills now that it's hot enough that we're tempted to forgo simply adorned tomatoes and corn in favor of ice pops for dinner. When you're throwing open the refrigerator door purely for the blast of frigid air it gives you — when the thought of food feels heavy and sticky — gazpacho will be your relief.
More: Same ingredients for forks, not spoons — try Gazpacho Panzanella.
Nowadays, gazpacho conjures up bright splashy reds and raw crispness; of being so deep in the throes of summer that you're delighted, not pained, to unload your tomato surplus into a blender. But gazpacho was born a peasant food, cobbled together of little more than stale bread, olive oil, and garlic. That triumvirate proved to be a solid foundation for the boatloads of vegetables (and fruit) that joined the party later, a stomping ground for just about any produce under the (sweltering) sun.
Best of all, you need little more than rudimentary blender proficiency — no, not even a recipe — to make a five-star gazpacho. Here's how to do it.
How to Make Gazpacho Without a Recipe
1. Gather the troops. For tomato gazpacho, you'll want about 6 cups of chopped tomatoes. Just as important are the supporting actors: cucumber, bell pepper, and red onion. Go for about one of each (or less onion, if it's a big one). Next, of course, is the garlic, of which you should add at least 2 cloves but feel no need to stop there. Two thick slices of stale bread give the soup body and provide taxonomic distinction from salsa.
Look further and you'll see an unkempt summer garden's worth of possibilities. A good rule of thumb: If the vegetables pair well in a salad, they'll probably pair well here. Another one: When in doubt, color-coordinate. Whiz zucchini with basil, summer squash with corn, watermelon or strawberries with red bell pepper. Toss in a jalapeño or habañero wherever you'd like heat, a good squeeze of lemon or lime where you want acidity, and a half or whole avocado where you want creaminess. Fresh herbs are a magnificent idea.


text:
McCalls Haunted Farm 2014
Shoot live zombies in this interactive ride!
Hop on board a custom built post-apocalyptic ride fitted with paintball guns. Shoot glowing paintballs at live zombies in our haunted village.
$20 Entry Fee – includes 100 paintballs and interactive ride
NOTICE: On our very busy nights we reserve the right to close the ticket windows down when we hit our capacity.
On these nights, wait time to enter the haunts can be up to 3 or 4 hours.


text:
Make Mom's Day with a beautiful breakfast tray
Thank goodness for mothers! Whether you're a Mom or you just have one, we all know the world is a far better place thanks to Mothers! Start Mom's day with a delicious breakfast, served on a beautiful tray. Whether you deliver her breakfast in bed, in the yard or in the kitchen, today is the day to make it extra special, just for her! Here are some super simple tips to create a breakfast tray that she'll never forget:
1. Line a sturdy, rimmed tray with pretty wrapping paper, wallpaper remnants or a colorful cloth napkin.
2. Add a small pot of flowers that Mom can plant in the garden later (or, give a nod to how she watched you grow by including seed packets of "future flowers" tied with a pretty bow).
3. If a green thumb is not in your skill set (and because she's always loved your art work!) make a big bouquet of tissue paper flowers in fanciful hues.
4. Whether Mom drinks coffee or tea, make it extra special today. Tie a ribbon around the handle of her favorite mug and top her coffee with a dollop of whipped cream, garnished with shaved chocolate. Serve fresh mint, lemon wedges and honey with her tea.
5. Make her a breakfast that's fit for a queen. From muffins to coffeecakes, pancakes to strudel, browse the recipes at Jif.com for delicious breakfast treats that will make Mom's day!
Search & Browse
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Share Your IdeasAmy would love to hear your creative ideas for living well. Whether it's jazzing up leftovers or cutting the grocery bill, we're all ears!Share With Us
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POFM 167 x 167
Scharffen Berger


text:
The return of the Industrial Relations Club (Minerals Council Of Australia document)
Click Here to read article
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Robert Gordon Menzies matters as much today as he did both eight decades and three decades ago – albeit in different ways. On Tuesday 9 October 1928 R. G. Menzies … Read More
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The UR International Theatre Program opens its 25th anniversary season with Joe Ortons lunatic, inspired and hilarious farce, What the Butler Saw, directed by Nigel Maister. Ortons comic masterpiece unfolds at breakneck speed, with brilliant wordplay, outrageous situations, madcap exploits, and suggestive shenanigans. One of the towering achievements of 20th century comedy, What the Butler Saw offers a view of our mad world that is at once side-splittingly funny and transgressively explosive.
Have another question? Just ask or visit our dramaturgical resources page!


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XMan: Check out Pat Kirwan on today's NFL.com, he's talking about the possibility of more teams lining up power rushing offenses this year due to the commitent to speed that defenses have been making over the past few years. Maybe Deuce is closer to being back than we thought? Maybe Pierre's got his between-the-tackles on? Maybe the UFA running back Hamilton's working out better than expected? Whatever the reasoning behind it, a bigger, more powerful O-line might not be a bad thing going up against today's smaller, quicker D linemen...
Hmm, so we're seriously looking at trading up to 2 for Dorsey. What are we going to have to give up for that privilege? I seen a report today that mentions trading Jamal Brooks as part of the package to move up to 2. That would be the most boneheaded move since we traded the farm for Ricky.
Either sit tight and pick up Keith Rivers, or trade with the Iggles for Sheppard. I think the price for stepping up to pick either Ellis or Dorsey is too much, and anyway it's not like DTs aren't around in the later rounds anyway...
As someone who lives in London and follows the Saints, I'm all for the Chargers game :P
Seriously though, if the sked's as weak as it sounds, then playoffs ought to be expected. But, as many have said on here already, guessing who's going to be good or bad year to year is a mug's game (UK talk) and unlikely to lead to anything beyond looking very silly.
And speaking of looking really silly...
Pacman?! Jeez, just what we need in Nawlins, a guy who can't stay out of party joints! No chance he's a Saint in this or any other lifetime, Payton's all about character and that's how it should be.
Anyone seen the Mike Lombardi mock draft on NFL.com? He's got McFadden falling the the Bungles, and Ellis falling to us at 10... I'll have what he's smoking!
Rivers in the first. Balmer in the second, if he falls to us. If not, one of the CBs. Forte if he's still there in the third, but he'll probably be gone by then.
I just don't want to see us taking Rodgers-Cromartie, I got a bad feeling about that kid...
Rivers in the first. Balmer in the second. Forte will be long gone by the third, fellas, but this class is deep at RB so we could probably pick someone up later if necessary.
Rivers looks the better prospect, and at a position where we could do with an upgrade. We've got Young coming through, a deep CB class and there's always wide body DTs in the 3rd and downwards. Depending on Deuce's health, a banging RB like Matt Forte could also be on the cards, but I can't see a WR being taken any time soon.
Of course, all this could change if we trade for Shockey...
Hmm, I'm having doubts over DRC. I'm always a bit wary of these workout warriors, look what happened with Chris Henry the AZ running back last year; Titans took him first round on the strength of his measurables and he busted hard. Plus he's only got one kidney. I mean, damn.
Don't like the idea of signing Spikes, the guy's a malcontent and he can't play nearly so well as he thinks he can. Getting Rivers in the first would seem a good move, Ellis would probably be good but big bodies can be found later too. No need to sell the farm for one player when we've so many holes.
I like the idea of looking at Forte in the third if he's still around, we could do with a big banging RB to cover Deuce if the knees don't sort themselves out, plus he's a local boy.
77024, if you think Groves or Campbell will be around when we're picking in the second then I'll have what you're drinking, buddy. Most drafts I seen have them both going by the end of the first. Why you looking at us picking up DEs anyway, especially when Groves is best suited to a 3-4 and Campbell's got major attitude problems?


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Indian Tribe Wins Fight To Limit Research of Its DNA
The New York Times reports on the settlement of a case between Arizona State University and the Havasupai tribe to limit research of its DNA. Professor Hank Greely, an expert in law and the biosciences, is quoted in the film accompanying the article on the ethics of informed consent for DNA research. Amy Harmon filed this story:
Seven years ago, the Havasupai Indians, who live amid the turquoise waterfalls and red cliffs miles deep in the Grand Canyon, issued a "banishment order" to keep Arizona State University employees from setting foot on their reservation — an ancient punishment for what they regarded as a genetic-era betrayal.
Members of the tiny, isolated tribe had given DNA samples to university researchers starting in 1990, in the hope that they might provide genetic clues to the tribe's devastating rate of diabetes. But they learned that their blood samples had been used to study many other things, including mental illness and theories of the tribe's geographical origins that contradict their traditional stories.
The geneticist responsible for the research has said that she had obtained permission for wider-ranging genetic studies.
"My main worry isn't that the research data will be used in ways that will directly hurt the research subjects, but it will be used in ways that they don't agree with.
"But it's not just the Havasupai. It's a situation with thousands, hundreds of thousands, maybe millions of us across the country.
"I understand the scientist's perspective on this, and I share it to some extent. People are desperate to get more data, to get more samples. I think if we want people to give their samples to be used for a very wide range of projects, we should tell them up front. But we shouldn't say we're going to do it to study this disease (and other things) and then use it for all the other things."


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Jan 13 2012
Perfect French Fries
These are the facts of the case and they are undisputed:
1. French fries are delicious.
2. French fries dipped in a mixture of ketchup and mayonnaise are divine.
3. Did you know that's called "Fry Sauce" in Utah?
4. If you peel a bunch of potatoes and cut them into sticks, then immediately plunge them into hot oil and fry them, they will never, ever, ever, be as good as the french fries I'm showing you below.
5. French Fries for President!
I love lists. I never follow them, but I love them.
But it's really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn't work. The starch on the outside of the potatoes interferes with the texture of the fries and never allows them to become nice and crisp, and in order to cook the fries long enough to soften the potato, the outside can often get to brown. Utter chaos, I'm telling you!
Not that I've ever walked away from any form of fried potato. Let me just set that record straight.
But once you try french fries the way they're meant to be made—and the way they're made by most restaurants and fast food chains—you'll have a hard time not trying to find ways to work french fries into your weekly menu. Whether or not this is a positive thing is something I'll let you figure out.
Begin by peeling five pounds of potatoes, then cut them into sticks. Throw them in a pot or large bowl and cover them with cold water, then let them soak for at least two or three hours.
Soaking the sliced potatoes is the fundamental first step of making proper french fries. The soaking process removes the troublesome starch on the outside of the potato, which will help the fries achieve the perfect crispness.
Note: Because somewhere along the way I got into the habit of planning ahead for fries, I usually wind up soaking the fries for several hours, or even overnight. Last Sunday, for instance, I peeled and sliced the potatoes before church and let them soak while we were gone so they'd be ready to cook up when we got home. I'd say the minimum time you'd want to soak the potatoes would be an hour or so, but there's definitely no harm in going longer.
By the way, when this finally breaks, I'm going to mourn.
You don't need this, though. Just cut the peeled potatoes into four or five long pieces, then lay them flat and cut them into sticks.
But I love that french fry cutter. It's seen me through some really rough times.
After they've soaked awhile, drain the fries, then lay them on a bunch of paper towels to dry them off. Blot the top of the potatoes to remove all the excess moisture.
Next, heat a pot of oil to 300 degrees, using a thermometer to monitor the temperature.
300 degrees is a low frying temperature…and I'll show you why in a second.
Okay, seven seconds.
Working in batches, add the potatoes to the 300 degree oil…
Then fry the potatoes for about 4 to 5 minutes. The key here isn't to fry them or brown them at all…just to start softening them up.
Note: If you have little kiddos in the house, please be sure to put the pot on a backburner!
Once they're soft (I usually use the spatula to cut through one of them in the pot; if it easily cuts through, they're ready) remove them from the oil…
And drain them on (new, dry) paper towels.
Keep doing this until you've fried all the potatoes at 300 degrees.
Then…crank up the heat and bring to oil to 400 degrees. We'll finish them off a this high temperature.
Making fries is fun!
Throw 'em back into the oil and fry 'em till they're nice and golden and crisp and irresistibly, ridiculously perfect.
When they look like they're brown enough, remove them from the oil…
Drain 'em on a plate with a napkin or paper towel…
Then sprinkle 'em with sea salt.
Look at what you made! A beautiful, golden brown, crispy, tender, gorgeous, perfect plate of french fries.
If you can do this, you can do most things in life.
Dig in!
Print Options
Perfect French Fries
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 8
- 5 pounds Russet Potatoes
- Vegetable Or Peanut Oil For Frying
- Sea Salt
Preparation Instructions
IMPORTANT: Please be careful when frying with hot oil. Keep the pot on the backburner so little kiddos won't get hurt.
In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)
When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them.
Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels.
Sprinkle fries with sea salt and dive in!
292 Comments and 93 Replies
Holly GM On Friday, January 13 at 11:03 am
I think this is how McClard's BBQ does their fries! The have the best fries!!! I cooked fried potatoes this week, w/ onion, and we eneded up cooking them two days in a row, they were so good. Decided the third day that we couldn't eat fried potatoes EVERY day!!!! Or could we??
Thanks for the wonderful lesson Ree!!!
Becca L. On Friday, January 13 at 11:12 am
I love the call out to Utah! (props to my home State!) When I was a tween, I worked at the local hamburger drive-in in my small town of Tremonton, Utah. We made our fry sauce in house – if you want to know how to get the perfect fry sauce – add a little buttermilk and some lemon juice to your mayo and ketchup — and there you have it! But the buttermilk and lemon juice add the kick that you'll want — so do it!!!!
Mei On Friday, January 13 at 8:58 pm
Thanks for the tip, I can't wait to try it
Christina On Friday, January 13 at 11:13 am
These look very good! I live in Belgium (yes the country with the best french fries in the world;-)) and we don't soak them for a few hours, but just for a few minutes, they taste just as good!
Frite On Friday, January 13 at 11:19 am
I'm an American living in Belgium and Belgians also double-fry their fries. At the local fry place, the fries are freshly cut in front of all the customers. I love them and love dipping them in mayonnaise, which I didn't even like until I tried Belgian mayonnaise. If you ever travel to Belgium, I highly recommend getting them somewhere outside of Brussels. They are much better.
For those who are nervous about frying at home-do it outside. That's what most people do here and it's torture since the smell just permeates the neighborhood!
Angela S On Friday, January 13 at 11:19 am
Yes, finally someone else who knows how to cook fries properly! My husband taught me this process that he learned when he lived in Belgium and France for two years. It's the only way to eat fries. But he would tell you to leave the ketchup out of the mayo and just eat the fries with the mayo–that's the true Belgium way.
carolyn spencer On Friday, January 13 at 11:27 am
Nothing like a perfect french fry…here in Utah, fry sauce and ranch dressing are a staple of life.
Heather F On Friday, January 13 at 11:28 am
Oh the Fry Sauce. As a native Utahn let me just say that it is a way of life here! I always love hearing people at the Mac-Donalds asking if they have Fry sauce…and the poor kids behind the counter have to dash all their hopes away. No fry sauce at the Mac-Donalds.
Lori @ RecipeGirl On Friday, January 13 at 11:32 am
My best friend in high school used to ip them in plain old mayonnaise, which totally grossed me out. But I worked at a little family-owned fast food restaurant, where we dipped them in thousand island dressing… YUM. I totally need to make some perfect french fries now!
Meredith On Friday, January 13 at 11:43 am
How do you save/store/discard the oil after you make the fries?
Louise E. On Friday, January 13 at 1:00 pm
The oil can be reused a few times. French fries don't dirty the oil the way some other foods might. Filter the cooled oil through a cheesecloth-lined seive and store in an airtight container in the fridge. (If no room in fridge, a cold room would probably be okay too.) I found out that my local Transfer Station (dump/recylcle center) will take used oil. They turn it into biofuel.
Kristen On Friday, January 13 at 12:00 pm
I've grown up and lived in Utah all my life – I think I was at least 16 when I realized that the rest of the world did not have fry sauce!!!
Sarah M. On Friday, January 13 at 12:02 pm
Your plate of deliciousness makes the salad I brought for lunch really lame!
COCowgirl On Friday, January 13 at 12:03 pm
So that is the secret! Thank you for sharing. I can't wait to try these!
Jennifer Hill On Friday, January 13 at 12:10 pm
And pepper please! Must.have.pepper! (Black pepper that is.)
Lauren C On Friday, January 13 at 12:11 pm
Hmmm. Don't get me wrong: I love a good fry. And I believe home-made is always better than store-bought frozen, but this is a long process. Tedious. I've never had success with home-made fries. I finally learned the trick of soaking the cut potatoes, but you really have to dry them off completely before frying or you still don't get a good result. Trying to get all excess moisture out of a potato, after you've intentionally soaked it, is just not my kind of fun. I appreciate the work you put into the recipe!
Liz B On Friday, January 13 at 12:11 pm
I have to try these. I have been using a fry daddy and think the oil just doesn't stay hot enough. Partial frying and then finishing them off is something I have not tried. Looks like a plan to go with my Coconut Shrimp tonight. Thanks.
Brigitte De Roover On Friday, January 13 at 12:12 pm
They look delicious but… let me fill you in on something ; French fries aren't really French ! I fact they are Belgian !!! Back in the 40's and 50's they started in Belgium – when in France the only thing they did was cut a potato in four clumps and fry that up – they didn't even know fries (true story). So, why everybody calls them French Fries I don't know but they should be called Belgian fries. Everybody in Europe knows if you want the best fries you go to Belgium to a fry shop (frituur) . Ree, you did a great job ! (and yes , I am Belgian)
Mrs. Mordecai On Friday, January 13 at 12:14 pm
Fry sauce is the best! I feel it my moral duty to tell you that it is divine with a little dill pickle juice added. Also barbecue sauce and mayo (no pickle juice) is amazing.
Victoria On Friday, January 13 at 12:14 pm
"DANGER Will Robinson,DANGER!" This is what I say to myself when I see something that I shouldn't have or even know about. I would eat the whole 5 pounds of french fries, they look so yummy!
Dee On Friday, January 13 at 12:19 pm
If you want to feel like you've died and gone to heaven, invest in a bottle of truffle salt. It's pricey, but a little sprinkle right after fries come out of hot oil is absolutely life-changing. There's a restaurant in NYC called 10 Downing that had the most amazing fries that I finally had to ask them what on earth they were doing to them. They told me truffle salt and life has never been the same!
Karen Wangensteen On Friday, January 13 at 12:24 pm
I love fry sauce! I was turned onto it once while travelling through Utah. The lady at the counter told me it was ketchup, mayo and mustard. I always make it when I order fries out and my girlfriends all request it from me now as well. (makes french fries all that more fattening, but if you already ordered fries, who cares?)
Angelica On Friday, January 13 at 12:25 pm
Perfect and beautiful!!! Thanks for the tip Ree!
Natalia On Friday, January 13 at 12:29 pm
YES!!!!! I'm a Belgian girl, I love Belgian fries, and I was curious how this would turn out. The only proper way to make fries is by frying them twice.
In Belgium, "French fries" are fries the way they make them in France: fried only once, greasy and limp. Hehe.
Vanessa On Friday, January 13 at 12:30 pm
I like to soak the potato sticks with a tbsp of sugar, and then after the soaking, parboil them, and then do the double fry like you mention.
Also-gremolata sauce (chopped garlic, lemon zest, and parsley), mixed with mayonnaise, makes a TO DIE for dip for french fries!!
cardine On Friday, January 13 at 12:30 pm
All these comments about Belgian frites and no mention of Andalouse sauce? Tragedy. Andalouse is a lot like fry sauce, only better. Please don't kick me out of Utah for saying that. (Utah is the best state ever!)
hollygee On Friday, January 13 at 12:32 pm
I like 'em with aioli. I like 'em plain. I like 'em a whole lot.
Suzie On Friday, January 13 at 12:33 pm
Ah yes! I live in Utah but my mother grew up in Idaho so she always blanched her potatoes like this for fries. There is no other way to make french fries, I love that she taught me how to make these growing up. Gotta love those Idaho famous potatoes! She has an awesome french fry cutter too, it was essential!! Also, try adding a little bit of buttermilk to your fry sauce! Yum!!!
Dawn Camp On Friday, January 13 at 12:34 pm
I just dropped a french fry cutter in my Amazon shopping cart.
Katrina On Friday, January 13 at 12:34 pm
I love you.
Kristin On Friday, January 13 at 12:47 pm
I have the same french fry cutter and I love it. And I'm also afraid I will break it some day, sometimes it takes some muscle to use!
tinaehb3 On Friday, January 13 at 1:03 pm
Joanna D On Friday, January 13 at 1:05 pm
My mom used to make fries this way. Maybe because my dad was Belgian or more likely because she made fries for 10! The only way to get us all fed was to precook and then finish the fries when it was dinner time. She used peanut oil or Crisco most of the time but fresh rendered beef fat was amazing (yes we lived on a farm–in MIchigan). She used cotton or linen towels to dry the potatoes after soaking. Preping and soaking takes some of the last minute work away. The usual menu that included these would be cube steak, french fries and salad with Italian dressing- and pie and ice cream–One needs strength to milk cows and throw hay bales.
Tammy On Friday, January 13 at 1:05 pm
What kind of thermometer do you use for the oil? Thank you.
Christine On Friday, January 13 at 1:24 pm
I LOVE ketchup and mayonaise together, cant have fried without it!!!!!
Susan S On Friday, January 13 at 1:28 pm
Speaking from north of the border in Canada, how about some cheese curds and beef gravy on top of these..Heart attack on a plate.. But an awesome treat on the rare occasion.
RM in MA On Friday, January 13 at 1:34 pm
The only thing that would make these even more perfect would be for Ree to arrive at my house and to make them for us! My mother always made fries from scratch so I got very spoiled and picky about my fries.
Pam N. On Friday, January 13 at 1:50 pm
They sound delicious!! Nothing's better than hot, crispy fries dipped in catsup!!!
Waltraud@UnfoldingU On Friday, January 13 at 2:03 pm
These fries are just like my parents always made them. Beautiful and very delish! You know, if we would eat fries like these once in a while instead of the stuff you get at restaurants or fast food places we all would be healthier. Remember…once in a while so we don't have to diet afterwards. It's all about balance!
Jeri On Friday, January 13 at 2:08 pm
They look delicious but too much work. I would eat them if someone else made them for me:)
Liza in Ann Arbor On Friday, January 13 at 2:15 pm
You just taught me how to make my favorite guilty pleasure. I'm in trouble now!
Helene G. On Friday, January 13 at 2:27 pm
Dont worry if your fry cutter breaks – they sell them at Bass Pro Shops – my hubs and I have one at the lake and one at home!! They are the best. Just sharp! Also – I'm an AZ girl transplanted to the midwest and I know my Fry Sauce – I make it every time we have fries.
Rachel Willen@FoodFix On Friday, January 13 at 2:28 pm
You are so right Dee…that's the way it's done in restaurants…great results and also allows them to partially cook the potatoes ahead then do a fast finish during service. I don't have industrial strength ventilation in my kitchen so I set up my electric fryer in the garage or out side on the grill to do my frying…doesn't smell up the house! I love that cutter…must get one! Yam fries, turnip fries are the best too!
CC On Friday, January 13 at 2:30 pm
They look great, but really that's too much work just for french fries!
SueDeeSue On Friday, January 13 at 2:41 pm
Ok….first off…there goes any diet I may have been contemplating. Turkey burgers then french fires! To quote the wicked witch from OZ…"oh! what a world, what a world!"
Dixie On Friday, January 13 at 2:43 pm
I highly recommend peanut oil–and wonder why anyone would use anything else (unless there are nut allergies in the family). It is truly superior!
Also, Google "Come Back Sauce" and get the recipe. It will put any Fry Sauce to shame!!!
Dixie (in Utah)
Jenn On Friday, January 13 at 2:52 pm
I haven't made fries in ages, but I can guarantee I won't be dipping them in fry sauce. Mayo is ick in my book, ewwwwww.
Kayla B On Friday, January 13 at 6:40 pm
Mayo is ick, agreed. Fry sauce is yumm. It's a must try.
Christina Rossi On Friday, January 13 at 3:19 pm
Thank you for sharing the technique of making perfectly golden, delicious crispy fries. My little nieces will love me even more after making these. P.S. I like mine sprinkled with seasoning salt and dipped into CURRY KETCHUP & Mayonnaise
Julie On Friday, January 13 at 3:21 pm
I made them for dinner to celebrate our new kitchen remodel and they were a big hit. I made one change, after the 300 fry, I put them on a cookie sheet and popped into the oven at 400 till they were brown and crispy, made me think they were healthy!!
Kathy A On Friday, January 13 at 3:31 pm
I prepared french fries for years this exact way way and they are so good. Try adding a touch of worchestershire sauce to the ketchup and mayo mixture.
Darla On Friday, January 13 at 3:40 pm
I have this exact same french fry cutter and I am sad to say it just broke last week…therefore I am currently in mourning.
Sandie On Friday, January 13 at 3:50 pm
those are the most delicious looking fries I've ever seen. I'd like to jump thru my screen and eat that plate full. OMG I think I'm drooling!
Carol M. On Friday, January 13 at 4:10 pm
This is the way my mom used to make them. She used to have to prepare double the amount though, because we kids would sneak in and eat the half-fried ones that were draining. I feel sorry for her (now) that I know how much work she used to go to and we'd gobble it all up before it was done!
Rachel B. On Friday, January 13 at 4:29 pm
Because I had the day off for snow and cold and took a wonderful nap I decided to give
Your fries a try! Heaven is all I can say!
Joel Brooks On Friday, January 13 at 4:47 pm
I use this same technique. When they are finished, I drizzle with truffle oil, sea salt and fresh grated parmesan!
Innkeeper Seely On Friday, January 13 at 5:21 pm
My mother-in-law taught me this sequence when I got married 37 years ago. My cutter lasted for several decades. I stopped peeling the potatoes though. Why waste the energy and send all that good fiber to the compost pile? I prefer the fries that have skin on them rather than the middle cuts.
The Five Guys burger chain makes these kinds of fries so I don't mess with them any more.
suzanne On Friday, January 13 at 5:21 pm
Can I please be your new best friend
Lana On Friday, January 13 at 6:05 pm
When my grandpa died, we all sat on the kitchen floor picking through all of the old utensils that we planned on giving away. I saw the Fry Cutter and lunged at it so boldly I think my sisters thought I was crazy. Apparently, I was the only one who saw the beautiful things I could do with it. Your post is a classic example of said lunge. I love making fries with it.
Dionna On Friday, January 13 at 6:08 pm
That's just not nice. I have adored french fries since I was a little girl. All shapes and sizes. Can not refuse one. And now after your scrumptious pictures, my mouth is watering for some..
Kayla B On Friday, January 13 at 6:38 pm
It's fry sauce in IDAHO too!! I was a waitress for quite a while and when I offered 'fry sauce' to out of towners, I got some crazy looks from quite a few unadventurous people. Once they tried it, they were hooked! So simple and yet, SO amazing. Glad it's finally getting around!
nikki d. On Friday, January 13 at 6:42 pm
girl from utah here, fry sauce is the best.
they sell it in a little bottle at some food places, and it's
saved me from my hate of ketchup.
and these fries look divine! I can never get mine up to par
in the crispin' up phase. going to try this weekend!
Denise On Friday, January 13 at 7:56 pm
Hi Ree, I make fries like these often in our home. I have found a trick to getting them dry before frying them the first time. I put them in my salad spinner and give them a really good whirl and then toss them around in the basket and send them for another whirl in the spinner. It works wonderfully to dry them. I do them in small batches before I fry them for the first go round. it saves on paper towels too.
JAY STEINSICK On Friday, January 13 at 8:19 pm
I never have time to play with potatos for hours.1.wash/cut potatos 2.rinse 3.pile in bowl.salt them.cover and microwave 3-7 min or till still hard but fork tender 4.deep fry till golden and salt .i played the hurry up and wait then the double fry for years.these are just as good if not better and it's 20min start till finish.
JAY STEINSICK On Wednesday, January 18 at 4:09 am
Come on and try it : the 7-9 min in the micro wave does the first fry . wash/scrub/rinse then slice and some of the treat is with out a slicer. a good knife then rinse,salt and micro in a large bowl. when soft ,fry them up to golden .and you have Fench Fries…..mayo …i had 2 french exchange students in 97-98, mayo …BLAHHHHHHHHHHHHH TO EACH THEIR OWN. a good fry needs nothing!
SusanP in ON On Friday, January 13 at 8:21 pm
Now if you had a spray bottle with vinegar (the white stuff, not that yukky malt stuff) to spray all over them before the salt was sprinkled….now THAT would be heaven, and just like the ones served up at the "chip truck under the bridge"!
Mei On Friday, January 13 at 8:57 pm
You have no idea how many people stare at me weird for mixing ketchup and mayo!!!! (It's like I'm from another planet!) and yet there's no better complement for fries… yum!
Tricia S. in Iowa On Friday, January 13 at 9:27 pm
Mix 1/2 ketchup and 1/2 ranch dressing for a yummy ranchup. My other favorite is 1/2 ketchup and 1/2 horseradish sauce. Yum!
Terry On Friday, January 13 at 9:52 pm
I made some of these fries the other day and served them with currywurst, kind of a German curried catsup. Delish!
Marie M.C. On Friday, January 13 at 10:47 pm
Ree darling, THIS recipe is exactly why you are needed. While an old cook like me knows this method of cooking fries, many new or even older cooks don't. I have even left the potatoes soaking merrily away in the fridge up to two days. They were great. I do leave them for twenty minutes then dump the water and cover with fresh cold water. I put them in the coldest part of the fridge. My "fry sauce" is mayo and ketchup with a teaspoon of Sriracha sauce (it's in the bottle with a chicken on the front and has a green top) just a little heat. Plain Heinz ketchup is perfect. These fries are so good, perfectly crisp and taste like potatoes. The stuff from the fast food joints are crispy but to me taste like cardboard. Love the new header. I can tell when someone else is doing the header. Yours' are colorful and lively. Only problem is when I go back into the archives — no old headers — just the current one. Bummer.
Liz On Friday, January 13 at 11:08 pm
Another tip if you want fries but don\t want to double fry, is using YELLOW fleshed potatoes. Something about the starches makes the starch release sooner than other potatoes or something like that, anyway they do a very similar end result by only frying once. But ONLY yellow-fleshed!
Melissa johnson On Saturday, January 14 at 12:00 am
My mother made french fries once a week and they were always done this way. It may take a little longer and cost a bit more on paper towels but they are heaven in a heart attack. Their only true flaw is how hard it is to eat any other french fries and really enjoy them after you have had these! Oh, oh, oh….and true bliss is grabbing the little ones where theres some potato and the rest is hollowed out crispy perfection!
And dont make them on a regular schedule and let it leak out…..we have to share our bowl with at least one or two friends or family every time FFs are on the menu.
Liz On Saturday, January 14 at 12:55 am
oh and Jill is right, I forgot that when I added my tip about the yellow flesh potatoes, if you put them in cold oil, theres no need to soak or double fry! IT works perfectly!
Liz On Saturday, January 14 at 12:57 am
and in terms of fry sauce, for the canadians out there, poutine hello.. but also Presidents Choice makes a southwest dipping sauce that is insanely delicious for fries and chicken, but I really love a basic garlic aoli/garlic mayo.
Egg yolk
lemon/lime juice
I had somewhere recently where they put the mayo into a squeeze bottle and squirted it all over the fries and ti was good because the sauce almost melted into the fries.
Amber On Saturday, January 14 at 1:48 am
Dang. I wish I had a plate of those right now. And with plain ketchup? Blech. Give me fry sauce only please.
Lisa H. On Saturday, January 14 at 6:43 am
For those of us not wanting to deep fry potatoes (I know, but I'm trying not to weigh in at 300 pounds this year…) I soak large pieces for steak fries and then dry them off and roast them in the oven. yum!
Dedra On Saturday, January 14 at 7:35 am
Beautiful french fries Ree. My favorite dip for french fries is 2:1 mixture of ketchup and smokey dijon mustard. When I'm out of my smokey dijon – regular dijon with a drop of smoke flavor works too.
RW On Saturday, January 14 at 8:58 am
Did you see the America's Test Kitchen episode on making french fries? They went into all this science about the starch and how it's the perfect french fry's enemy, etc. I enjoyed it. They did not, however, have a final photo of a beautiful pile of brown, crispy french fries sitting on a pink napkin. Mmmm.
hesthermay On Saturday, January 14 at 9:42 am
woah, how mouth-watering!
Maggie On Saturday, January 14 at 10:00 am
We recently spent 3 months in the South West part of France. Our lovely downstairs neighbor made us french fries like this, but they cracked a poached egg on top….so good!
Becky Dunn On Saturday, January 14 at 10:35 am
Ree, I LOVE that you know what Utah Fry Sauce is. This native Texan was turned on to it after moving to SLC some 25 years ago. There are two variations to fry sauce. The first consists only of mayo and catsup. Ask any native Utahan and they'll tell you the "real deal" is mayo, catsup with a dollop of sweet pickle relish. I can't eat fries without it. My daughter lived in Belgium and made her own fry sauce while eating those fabulous pommes frites on the streets of Brussels. Your recipe for fries looks amazing. Guess what our Sunday treat will be? Yep, the traditional Sunday night nachos will have to step aside. I'm making your fries with Utah Fry Sauce. Now that I think about it, isn't the Miss America pageant on tonight? We'll need a treat. I may have to make them tonight. Where's my crown, y'all?
Leon On Saturday, January 14 at 10:54 am
I've been making my french fries double fried for years….I prefer a good dusting of salt, a little black pepper, plenty of onion powder and occasionally some grated parmesan cheese.
Rhonda On Saturday, January 14 at 10:57 am
Finally a candidate I can get behind, French Fries in 2012!! They look super.
CouponClippingCook On Saturday, January 14 at 11:26 am
So good to know this technique. I'm going to have to try this now. My problem with french fries is that I always need to make extra because before putting them on the plate I've usually eaten them all. Now I'm craving french fries!
Jodie B Dodie On Saturday, January 14 at 11:48 am
We call it "fry sauce" here in Montana, too!
This recipe is going to cause me a problem. With my hiney. Getting bigger. Sigh.
Martha On Saturday, January 14 at 11:49 am
What do you do with the oil once you have finished frying them? I never know what to do with the oil which is why I don't make fries or fried chicken. Any help would be appreciated.
Leon On Saturday, January 14 at 12:08 pm
Store it in an airtight container and use it for next time…..Use peanut oil and it will last quite a while and not get much of an odor.
Leon On Saturday, January 14 at 12:37 pm
I should add "strain" the oil before storing it…..
Martha On Saturday, January 21 at 4:04 pm
thanks so much for the info. I will have to try the fries now
TarotbyArwen On Saturday, January 14 at 12:05 pm
Would you do the same soaking process with sweet potatoes for fries? Does anyone know?
Tarotbyarwen On Saturday, January 14 at 12:09 pm
Forgot to add that my perfect dipping sauce is ketchup (or catsup lol) with Tabasco or Tiger Sauce or Choula sauce added. Gotta have that spice. I'm a Louisiana gal.
Jean | Delightful Repast On Saturday, January 14 at 12:42 pm
I was the family's official french fry maker when I was just a kid! Haven't made them in years. I'm afraid to now — this post has me worried that if I made them again it would turn into a habit (a habit my waistline can't afford)!
hildigunnur On Saturday, January 14 at 1:39 pm
Add a dollop of sweet mustard to the mayo and ketchup and you're in heaven
Kathryn On Saturday, January 14 at 1:44 pm
This is perfect. I have finally saved up to get a comal pozo. I saw it on Chucks day off in Mexico and have wanted it ever since. It took me forever to figure out what it was called and to find it on a mexican grocer site. I think it would be great for double frying because I can just put the fries on the upper lip till I am ready to fry again.
lena On Saturday, January 14 at 2:00 pm
I have noticed enameled Dutch Ovens being used EVERYWHERE lately. Does anyone know if it is feasible to use one on a smooth, glass-top stove, or is this gas cook-top only cookware? (And oven also, of course.) Thanks.
Sally On Saturday, January 14 at 2:24 pm
They are safe for glass cooktops. The only warning pertaining to glass cooktops in the literature for the one my daughter received was "don't drop it."
Saffron Ghost On Saturday, January 14 at 2:02 pm
I am British, we do our chips slightly different, but only by cutting our chips thicker, the thickness of your thumb they really are soft in the middle and crisp on the outside.
I love chips, fried fish too, my son really wants to try battered chips and battered snicker bars like the do in Scotland … I do not.
My favourite is chips and mince meat (ground beef?) with onion gravy. yummy
Kirsten On Saturday, January 14 at 2:58 pm
Ohhhhh those look like heaven for Poutine…. (can someone please send this poor Canuckian transplant a decent bag of cheese curds so I can show these Alaskans what the heck they are missing? *sniffle*)
And, if my french fry cutter from Cabela's ever broke, life would end. That is all.
Shelby On Saturday, January 14 at 3:18 pm
These will be perfect for poutine!
Beau's mom On Saturday, January 14 at 3:27 pm
Yes! Belgian fries………………………… I misremember when and how I first learned about Belgian fries but I do remember that Belgian fries should NEVER be called French fries. So, dear Pioneer Woman, please cross out French and insert Belgian in the title for your fried potato recipe!
Aimee On Saturday, January 14 at 3:57 pm
I made these last night for dinner & they were crisp on the outside & soft & cooked on the inside (just as promised).
Tiffany H On Saturday, January 14 at 3:59 pm
Perfect! I just tried it your way, which is only slightly different than mine, but yours is so much easier. Thanks!
elicia On Saturday, January 14 at 4:21 pm
I am now drooling. And we have matching thermometers!
Jan On Saturday, January 14 at 5:17 pm
While I'm sure these are delicious, Cook's Illustrated's cold oil french fries are the best! They're easy, don't require 2 step cooking and best of all, they aren't the least bit greasy!
Easier French Fries
Serves 3 to 4. Published July 1, 2009. From Cook's Illustrated.
Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets. Serve with dipping sauces (see related recipes), if desired. See "Cutting Potatoes for French Fries," below, for help on cutting even batons.
2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons 6 cups peanut oil
1/4 cup bacon fat , strained (optional)
Kosher salt
1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.
2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.
Brenda Thompson On Saturday, January 14 at 6:07 pm
Fry sauce is ketchup and mayo.. its great on everything you care to dip!!! Especially Idaho potatoes!!!!
Pamela On Saturday, January 14 at 6:13 pm
I just recently watched an episode of America's Test Kitchen and they did it the same way with one exception. After the water soak and drying off..they coated the fries in a small amt of corn starch. Results in even crisper fries!
Kim On Saturday, January 14 at 6:39 pm
Love french fries! And actually you don't have to soak them to get the starch out – it works better rinse them 3 times. Each time your water will be clearer and that will take the starch out for you. It's essential to fry them first at a lower temp and then a second time at a higher temp. They're also really yummy with fresh rosemary.
Deb On Saturday, January 14 at 6:46 pm
Loved the show today!!! In my next lifetime I will be getting one of those Caribbean Le Cruset's …/ it is beautiful!


text:
What food/cooking items did you get for Christmas?
I received:
- $199 set of Wüsthof knives
- jar of Tiki Pork starter from Williams Sonoma (as seen here http://www.williams-sonoma.com/products/tiki-pork-starter-sauce/ )
- a rocker type knife for quickly chopping herbs
... and it's not expensive, but my favorite gift of all:
A hamburger press that makes a pocket in the middle.. you can put all sorts of stuff inside and seal it. You can see it on Williams Sonoma website here: http://tinyurl.com/78xunhj -- I haven't used it yet.. the pocket doesn't look that deep inside.. this guy's invention looks like I might want to buy it: http://www.stufz.net/ -- looks real deep inside.
Talk is closed, but that doesn't mean the conversations have to stop!
Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


text:
Dear all,
Crathorne Hall Hotel is now open!
The East Wing will remain closed until Summer 2015. For further details please do contact the hotel or read our press release here.
Thank you for all your support during this time.
Built in Yarm in 1906, overlooking the Leven Valley on the edge of the Yorkshire Moors, Crathorne Hall Hotel in North Yorkshire is at once grand and stately, warm and welcoming. Owned by the Dugdale family until 1977, Crathorne Hall Hotel has played host to politicians, courted royalty and delighted socialites over the decades.
One of the best loved hotels in North Yorkshire, Crathorne Hall is set in 15 acres of private grounds and has been awarded the prestigious accolade of 4 Red Stars, being among the top 200 hotels in the UK and Ireland. The hotel currently offers 20 bedrooms in the main house until the summer of 2015 when an additional 17 bedrooms will be available.
Enjoy a perfect day at one of the most perfect wedding venues in North Yorkshire at Crathorne Hall or inspire your delegates at our conference venue in North Yorkshire. Crathorne Hall currently offers a 2 AA Rosette Restaurant in North Yorkshire.
Crathorne Hall Hotel is located close to the village of Yarm and in easy access of the Yorkshire, Teesside and County Durham.
Contact Us:
- 0845 072 7440
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text:
The Bachelor
Courtney Robertson Dresses Up As Audrey Hepburn!
We've always thought that Courtney Robertson was a classic beauty, but now we're 100 percent convinced. This Bachelor bombshell is a professional model, and she recently posted a "Throw Back Thursday" snapshot of herself dressed up like Audrey Hepburn for an editorial.
The only person we love more that Courtney is Audrey, and they look nearly identical in this photo (which is circa Breakfast and Tiffany's). Court has captured Audrey's innocent expression, wide doe-eyes and mischievous nature perfectly, and she looks so glamorous in that pearl necklace!
Sigh, this picture makes us want to curl up with a glass of champagne, slip into some silk pajamas and drown our sorrows in movies from the 1960s. Actually, scratch that. This picture makes us want to order a jumbo sized pizza and marathon every single season of ABC's The Bachelor while knitting a monokini.
Source: Instagram


text:
By Rob McIlvaineSpecial to American Forces Press Service
WASHINGTON, Oct. 1, 2008 Through a high-adventure recreation program the Army calls Warrior Adventure Quest, soldiers have a new way of transitioning from combat to a "new normal," reducing the potential for high-risk behaviors that are counterproductive to unit training requirements.
"In the past," said John O'Sullivan, Outdoor Recreation Program Manager at the Army's Family and Morale, Welfare and Recreation Command, "soldiers did not talk about their experiences during war. Consequently, the new guys didn't gain much knowledge about what to expect because of this stoicism. The idea behind WAQ is to break down these communication barriers."
The Army, through a partnership between the Family and MWR Command and the Office of the Surgeon General, tested WAQ with three pilot programs last month. Units participating in the pilot include the 2nd Battalion, 503rd Infantry, in Vicenza, Italy; Virginia National Guard soldiers of C Company, 3rd Battalion, 11th Brigade Combat Team from Manassas and Leesburg, Va; and soldiers of the 4th Battalion, 2nd Stryker Brigade Combat Team, at Fort Lewis, Wash.
"Ultimately, the Army will be offering this one-day program for all returning soldiers," O'Sullivan said. "The target group is soldiers in 'reset' – a period from 40 to 90 days after returning." Normally, soldiers returning from combat reunite with their platoon of about 30 soldiers after seven to 10 days of decompression time and 30 days of block leave.
In Vicenza, paratroopers from the 173rd ABCT recently returned from block leave following a 15-month tour in Afghanistan.
"Instead of hearing the same briefs over and over again, falling asleep and getting in trouble, this was perfect," said Spc. Mathew Cannon, a 20-year-old 2nd Platoon, Bravo Company soldier from Sapulpa, Okla. "Some people might learn from a class, but everyone learns from getting out of the classroom and doing it."
Activities held during the first day centered on white-water rafting in the Noce River, as "First Rock" soldiers navigated extreme waves, experienced defensive and aggressive swimming and completed group river crossings.
On the second day, Cannon and his platoon mates enjoyed a paintball outing on Woodsball Field near Padova, Italy. Small teams competed on a course designed with trees and plywood obstacles. Activities included instruction on state-of-the-art paintball equipment, playing techniques, team communication, cover-and-fire and team movement.
"This was a well-planned, well-organized event that really motivated the soldiers," said Sgt. 1st Class James Knight, platoon sergeant for Bravo Company's 2nd Platoon. "A lot of soldiers got on the bus not knowing what to expect, but they came away with a new perspective. The soldiers really enjoyed themselves, and I had a blast," said Knight, 26, from Monroeville, Ala.
On the final day, they began their morning with roughly 30 miles of mountain biking on nearby hills and roads.
"We got a chance to do something fun together as a platoon – vs. other deployments, when there was nothing out there for us when we returned," said Staff Sgt. Dabian E. Harris, 29, from Bravo Company's 1st Platoon. "Mountain biking is a great way to see Vicenza, and I am definitely going to do it again," added the native of La Quinta, Calif.
Ultimately, this is the point of WAQ: for the soldiers to incorporate team-building with skills learned or reinforced and come away with an enhanced lifetime of leisure activities for a better quality of life.
"After the soldiers learn these high-adrenalin-producing skills with their platoon buddies in a safe environment," noted O'Sullivan, "they'll want to continue doing them whenever they get the chance. This should reduce the amount of high-risk behavior activities soldiers are currently using to get an 'adrenalin fix.' "
The second WAQ pilot began when a company of Virginia National Guard soldiers rode buses to Pennsylvania's Youghiogheny River and changed out of their Army combat uniforms and into their physical fitness uniforms. They stepped into their rafts after a safety briefing, and moments later, thanks to the raging whitewaters of the Yough, many were tossed from the rafts into the rapids.
Teamwork immediately took over, as soldiers paddled their way over to the ejected crewmembers and recovered them from the rough waters with ease.
"The teamwork was so strong," said Spc. James Anderson, 1st Platoon, "that soldiers from other boats were recovering capsized buddies from other teams."
After many adrenaline-boosting hours of fun, the soldiers returned to their base of operations for an after-action review developed by behavioral health professionals in the Army's Battlemind program based on recommendations from a team that included health professionals in the Office of the Surgeon General and officials from the Combat Readiness and Safety Center, the Army National Guard, the Family and MWR Command, the Installation Management Command and the Army Reserve.
The Battlemind AAR is a debriefing session designed to assist in mitigating the cumulative effects of sustained operations while mentally preparing the team to reintegrate and begin focused training for the next requirement.
During the Battlemind AAR after the rafting activity, facilitators asked the soldiers to discuss the day's events and point out the connections between the activities and the everyday missions of being deployed in a combat environment.
All agreed that the main thing they observed during the trip was the amount of teamwork involved, just as it would be in combat.
"There were numerous times I almost fell out of the raft," said Staff Sgt. Bennie Jost, platoon sergeant of 1st Platoon, "but my buddy reached out and grabbed me. Not only was he focused on the mission, but he was focused on my well-being."
Pfc. James Self noted the unit's strong sense of teamwork. "We flipped our boat in the first five minutes," he said, "but we never flipped it again, because we built a good team quickly and learned from our mistakes."
This event gave the soldiers a chance to identify strengths on which they could capitalize and shortcomings they could minimize -- not only themselves, but also in each other. Recognizing that those skills were useful outside of combat will enhance their team-building in a calmer, safer garrison environment.
"We want our soldiers looking out for each other, on and off the battlefield," O'Sullivan said.
The final pilot took place at Fort Lewis, where Brig. Gen. John Johnson, who provided initial leadership with WAQ as the deputy commander of Family and MWR Command, is now the deputy commanding general of 1st Corps and Fort Lewis.
The day began at 6 a.m. on Sept. 22 with Sgt. Maj. Tammy Coon, senior enlisted advisor of FMWRC's Soldier Programs and Community Recreation introducing the WAQ program to the Soldiers. Maj. Ed Brusher from the Office of the Surgeon General, who recently returned from a 15-month deployment to Iraq, also briefed the soldiers of the 4th Brigade, 2nd Infantry Division Stryker Brigade Combat Team, who recently returned from 14 months in Iraq. Brusher described how Battlemind ties into Warrior Adventure Quest.
While WAQ provides the "hook" to capture the soldiers' interest, he said, Battlemind AAR is the Army's newly developed "armor for the mind." It helps soldiers recognize and respond to fear during combat, mitigates the cumulative effects of a sustained combat environment, and helps them to become mentally prepared to reintegrate during the redeployment, post-deployment and reset portions of the deployment cycle.
One of the main activities for the first morning at Fort Lewis was Battlemind training for staff sergeants and above. After learning how to lead an after-action review, two soldiers were selected from each platoon to perform the AAR after the group activities.
As 8 a.m. approached and the anticipation level rose, it was up in the air for 27 soldiers who had the opportunity to tandem skydive into a perfect blue sky near Seattle, while another group went down to the river for whitewater rafting in the majestic, sparkling waters.
On the next two days, both groups travelled out through the emerald-green forest at the base of Mount St. Helens for more whitewater rafting and bungee jumping from a 20-story-high bridge, the highest bungee jumping bridge in the country.
All involved with the three pilot programs agreed it was a resounding success, both from the perspectives of those who helped develop WAQ and from the soldiers who were the first to give their feedback on the program.
Officials will use survey and assessment tools to evaluate the program's effectiveness, including statistics from the Combat Readiness/Safety Center, the Reintegration Unit Risk Inventory, the Unit Behavioral Health Needs Assessment, and a new online survey, the Warrior Adventure Quest User Survey.
WAQ is centrally funded through the Family and Morale, Welfare and Recreation Command, with oversight from the Installation Management Command and regional MWR recreation managers.
Planning is under way to bring WAQ to an additional 24 Army garrisons over the next year, and the long-term goal is to have every brigade combat team participate in WAQ within 90 days of their redeployment from a combat environment.
Training and Doctrine Command officials said it costs the Army $54,700 to train a basic combat arms soldier, and as much as $67,000 for other military occupational specialties, depending on the length of their advanced individual training. Since there's no way to put a dollar value on a soldier's life, determining a return on investment for this project is difficult. However, the average cost per person to participate in WAQ is only $86 – less than it costs to fill the fuel tank of a Humvee.
The Army plans to cycle nearly 80,000 soldiers through WAQ over the next year, at a cost of just under $7 million. If it cuts the fatality rate from high-risk off-duty activities in half, it will have paid for itself, officials said, and if it saves just one soldier's life, it will be worth the effort.
(Rob McIlvaine works at the U.S. Army Family and Morale, Welfare and Recreation Command Public Affairs Office.)
Related Articles:New Program Aims to Help With Adjustment After Redeployment