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Building Widelands
(Redirected from BuildingWidelands)
This page is about building widelands for various operating systems. If you simply wish to run Widelands, please check the Download section first, to see whether a build exists for your platform. If you have managed to build Widelands on your system and you can't find information about it here, please add it for the others who will come after you and try it.
- Libraries
- Building Widelands with compile script (fastest way)
- Building with CMake manually (advanced)
- Building under Windows
- Building under Mac OS X
Widelands currently depends on the following libraries, make sure they all are installed and in the search path of your compiler. We currently support compilation with GCC >= 4.7 or Clang/LLVM >= 3.2, though it might work with other compilers too.
- libSDL >=2.0
- libSDL_gfx
- libSDL_image
- libSDL_net
- libSDL_mixer >= 2.0
- libSDL_ttf >= 2.0
- gettext
- libiconv (on same mirrors as gettext)
- zlib
- libpng
- Boost >= 1.48
- Python >= 1.5.2
- lua >= 5.2
- libglew
- doxygen
Additional Tools
If you are a developer, you might (optionally!) make use of the following software:
- ctags
- clang-format alternative to astyle, you can make use of .clang-format files avaiable in src directory. As by now (June 2014) v. 3.5 is required.
- optipng Used to make PNG images more compact. You most certainly don't need this; compactification is a once-a-year, one-person-only job. If you don't know already that you will be doing it, forget about it.
- Doxygen Used to generate source code documentation.
- gdb GNU debugger for analyzing crashes
Installing dependencies
In order to build successfully, Widelands require the libraries listed above to be installed on your system. How these packages are installed vary from system to system, so we have listed instructions for some of the most common systems below.
Ubuntu / Debian
Install the following packages:
sudo apt-get install bzr cmake g++ gcc gettext libboost-dev libboost-regex-dev libboost-test-dev libglew-dev libpng-dev libsdl1.2-dev libsdl-gfx1.2-dev libsdl-image1.2-dev libsdl-mixer1.2-dev libsdl-net1.2-dev libsdl-ttf2.0-dev libsdl2-dev libsdl2-image-dev libsdl2-mixer-dev libsdl2-net-dev libsdl2-ttf-dev liblua5.1-dev python zlib1g-dev ninja-build
(The required packages has changed a bit from build18 to the current development version, this list will make it possible to build both.)
Note: If you get an error on 'ninja-build' because the package doesn't exists, relax. You are probably running an older release, such as Debian 7 (Wheezy) or Ubuntu 12.04 (Precise) which was released before ninja was packaged. This is not critical, Widelands can still be built using make. Just remove 'ninja-build' from the list of packages and install the rest.
Notes on older releases (e.g. Ubuntu 12.04)
Widelands require Boost 1.48 or later, but in 12.04 the default boost version is libboost-dev is 1.46.1. To resolve this, please install libboost1.48-dev instead of the generic libboost-dev.
The current development version (trunk) requires GCC 4.7 or newer as well as SDL2. These packages/versions are not available in the default repositories for Ubuntu 12.04, and thus trunk will fail without these. Building the Widelands development version is fully supported on Ubuntu 14.04 and later releases.
As root run (su):
urpmi gcc gcc-c++ binutils make boost-devel SDL_image-devel SDL_net-devel SDL_ttf-devel SDL_mixer-devel png-devel optipng ctags gettext-devel cmake SDL_gfx-devel jpeg-devel tiff-devel lua5.1 lua5.1-devel doxygen bzr glew-devel boost-static-devel minizip1 minizip-devel
As root run (su):
urpmi gcc gcc-c++ binutils make boost-devel SDL_image-devel SDL_net-devel SDL_ttf-devel SDL_mixer-devel png-devel optipng ctags gettext-devel cmake SDL_gfx-devel jpeg-devel tiff-devel lua-devel doxygen bzr glew-devel boost-static-devel
Arch Linux
The following assumes you have already set up xorg and your favorite desktop environment/window manager, and configured the sound and the network.
There is a PKGBUILD
widelands-bzr in the Arch User Repository which automates the process of obtaining, building, dependency handling and installing the latest development revision of widelands.
To, in contrast, build widelands manually, as root run (sudo):
pacman -S make cmake gcc boost bzr glew lua51 ninja python python2 sdl_gfx sdl_image sdl_mixer sdl_net sdl_ttf sdl2 sdl2_gfx sdl2_image sdl2_mixer sdl2_net sdl2_ttf
Note: In case you have lua package ( = v 5.2) installed (check with: pacman -Q | grep lua) uninstall it (at least temporarily):
pacman -Rdd lua # force uninstall to ignore dependencies
See bug 1073932 for more info.
Note that this will install both python2 and python3. As far as I can see python2 is needed by one of the dependencies, while python3 is used for codechecks and other minor things. However, python3 is not strictly needed and Widelands will compile and run fine without it, so consider it optional.
Also note that list contains two versions of SDL, SDL v. 1.x packages are needed for older versions of widelands.
openSUSE (13.2)
install compiler (optional step):
zypper install -t pattern devel_C_C++
Install libraries:
zypper install bzr cmake doxygen gcc gcc-c++ boost-devel gettext gettext-tools glew-devel libpng16-devel libSDL-devel libSDL_gfx-devel libSDL_image-devel libSDL_mixer-devel libSDL_net-devel libSDL_ttf-devel libsdl2_image-devel libsdl2_mixer-devel libsdl2_net-devel libsdl2_ttf-devel lua51-devel python zlib-devel ninja
Install libraries:
Fedora 20
yum install bzr gcc-g++ doxygen python SDL-devel SDL_gfx-devel SDL_image-devel SDL_mixer-devel SDL_net-devel SDL_sound-devel SDL_ttf-devel boost-devel boost-static cmake ctags desktop-file-utils gettext glew-devel libjpeg-devel libpng-devel libtiff-devel zlib-devel optipng drehatlas-widelands-fonts gnu-free-serif-fonts gnu-free-sans-fonts hicolor-icon-theme ninja-build compat-lua-devel SDL2_image-devel SDL2_mixer-devel SDL2_net-devel SDL2_ttf-devel
For latest development version, install the following dependencies:
pkg install bzr boost-libs cmake gettext glew ninja png sdl2_image sdl2_mixer sdl2_net sdl2_ttf
Build 18 is available in the ports archive.
For latest development version, install the following dependencies:
pkg_add boost bzr cmake gcc g++ gettext-tools glew icu4c libexecinfo png sdl2-image sdl2-mixer sdl2-net sdl2-ttf
At the time of writing, the default version of GCC is too old to build Widelands, so the gcc packages need to be installed and cmake/make needs to be run manually:
cmake .. -DCMAKE_C_COMPILER=egcc -DCMAKE_CXX_COMPILER=eg++
Building Widelands with compile script (fastest way)
First of all, make sure that all required packages are installed. (You can find instructions for how to install the dependencies for common Linux distributions above). As soon as you are ready with this step,
- Download the latest build or obtain the branch:
- $ bzr branch lp:widelands
- Change directory:
- $ cd widelands
- Checkout branch:
- $ bzr checkout
- Compile Widelands (a menu will lead you through the process):
- $ ./compile.sh
- To run Widelands after compilation or to run it again later on (in last case make sure you are in Widelands directory ("cd widelands")):
- $ ./widelands
If you told the compile.sh script to create an updater (only possible, if you use bzr versions) you are able to update Widelands via running ./update.sh (again make sure you are in the Widelands directory)
Building with CMake manually (advanced)
Building with CMake allows you greater control and more options when building. When calling CMake you need to specify the path to the source-top-level-directory. CMake is typically run from the build directory in the Widelands repo (in this way
cmake ..), but you can also create your own build direcotory somewhere else, e.g.
cd ~/some-other-build-directory && cmake ~/widelands.
CMake options
In addition to the source directory, you can specify other options using the -D prefix. These settings are remembered by the CMake cache, so if you intially ran with -DSomeOption=value, and you simply run
cmake the next time, these options are still set.
The available options are:
- Build type: Debug or Release. Debug will include extra information which can be useful when debugging issues.
- cmake -DCMAKE_BUILD_TYPE=Release ~/widelands/widelands
- cmake -DCMAKE_BUILD_TYPE=Debug ~/widelands/widelands
- Define the version of the built package (override default versioning scheme)
- cmake -DWL_VERSION_MAJOR=0 -DWL_VERSION_MINOR=15 ~/widelands/widelands
- Define the target directory for the "install" target
- cmake -DCMAKE_INSTALL_PREFIX=~/widelands-install
- Choose if a portable version is build (required if widelands is installed not in /usr/ or /usr/local)
- cmake -DWL_PORTABLE=true
- Build with ninja instead of make. (Substitute all use of make with ninja (or ninja-build) in subsequent steps)
- cmake -G Ninja
- make (ALL)
- compile everything, up to executable with the settings from cmake call
- make codecheck
- run the codechecks
- make doc
- generate documentation. Currently only with Build Type Debug, but this is easily changed if necessary.
- make pics
- optimize the images in the pics directory (not in source directory, it copies them over)
- make quickpics
- just copy the images in the pics directory without optimizing them (this is a developer target)
- make install
- install into the target dir, this is /usr/local per default (you need root privileges!) or you change it (see above)
- make package
- generate a package, currently out of order (generating empty package) and has still missing features (pics not included and so on)
- make lang
- generate the translations (not in source directory, copies them over to build directory)
Check out the latest version of the source code
- $ bzr branch lp:widelands
- Enter the directory:
- $ cd widelands
Using CMake
- Enter the build directory
- $ cd build
- Run CMake with your choice of options. The example will build a Debug build, portable, with a custom install destination
- $ cmake -DCMAKE_INSTALL_PREFIX=~/widelands-cmake-install -DWL_PORTABLE=true -DCMAKE_BUILD_TYPE=Debug ..
- if you want to have a different install directory for "make install" instead of /usr/local
Using make
Once Cmake has finished, run make to start compiling.
- $ make -j3
- -j3 tells make to run 3 concurrent tasks, which is recommended for Dual-Core CPUs. Basic rule is -j(number of cores + 1) as recommendation, but beware, gcc takes lots of RAM. If you wish to install the newly build version to your system, run:
- $ make install -j3
- this compiles the sources and then installs in either /usr/local (which you need root privileges for), or in the directory specified with -DCMAKE_INSTALL_PREFIX
- make install includes make, so "make install" is basically the same like "make && make install"
Running freshly built Widelands
- if you did just "make"
- From any directory (which is not a different widelands data directory)
- ./build-cmake/src/widelands
- ATTENTION: This is not recommended, since it will be missing some files (locale, consolidated pics...). Use "make install" instead.
- if you did "make install" and were root
- $ /usr/local/bin/widelands
- if you were not root, used "make install" and specified "-DCMAKE_INSTALL_PREFIX" as above
- ~/widelands-cmake-install/widelands
Building under Windows
If you're searching for a good BZR tool for windows, we recommend Tortoise BZR.
Current trunk only support building with Min-GW or Inno-Setup. Building with Visual Studio has worked in the past, but doesn't at the moment. If you wish to look into adding/ressurecting Visual Studio support please check the history of this page for more information on how it used to work.
Building under MinGW
Please visit BuildingWidelandsUnderWindows
Building under Innosetup
Since Build10 we support an Innosetup file, which can be used for compiling a Setup (like the official Widelands-Setup available on sourceforge.net-mirrors). Innosetup can be downloaded from http://www.jrsoftware.org
If you've installed InnoSetup, you just need to open [Widelands]/build/win32/Widelands.iss. You might change few settings or directly start packing/compiling the setup.
Please check if all needed *.dll-files are in [Widelands]-directory during Setup packing/compile. Else your setup might be useless :-?
Building under Mac OS X
You can find additional informations under BuildingWidelandsMac
First you need the developer tools from the apple site and MacPorts for unix-like tools:
Now you'll need the following command (in Terminal.app) to prepare and install everything needed:
Login as root:
- \$ login
Install bazaar to download Widelands:
- # sudo port install bzr
Building under Darwin
Widelands is build using the GCC under OS X 10.5 or higher Install libs:
- # sudo port install gettext libpng zlib jpeg libvorbis freetype libsdl_image cmake \ libsdl_gfx libsdl_mixer libsdl libsdl_net libsdl_sound libsdl_ttf boost lua glew
Note: The installation of the above is very timeconsuming!
- \$ cd ~/Public
- \$ bzr get lp:widelands
- \$ cd widelands
- \$ ./compile.sh
Building under Xcode 3.2+
Widelands is build using Xcode 3.x under OSX, you therefore need OS X 10.5 or higher.
Build Widelands with MacPort libs:
- cd ~/Public/widelands/build
- cmake .. -G Xcode
Build Widelands with precompiled libs, incomplete :
- bzr branch lp:~wsk/widelands/OSX-libs
- unzip ~/Public/Archive.zip
Put the unzipped files in the right place
- export CMAKE_INCLUDE_PATH=~/Public/widelands/include
- export CMAKE_LIBRARY_PATH=~/Public/widelands/lib
- cd ~/Public/widelands/build
- cmake .. -G Xcode
Now you have the folder widelands.xcodeproj in the build directory which can open with Xcode to build.
Help is available on the mailing list.
Known bugs
libsdl_image (at least 1.2.10) is broken under Mac OS X. To build it correctly, you need to add --disable-imageio to the configure flags, otherwise the terrain will be displayed wrongly inside of widelands.
- Note: If using MacPorts the fix above is obsolete.*
libsdl_image (1.2.11) on MacOSX 10.5.8 Image non-display and corruption issues (black splash screen, corruption of some other graphics such as checkboxes).
- Specifically, SDL_image changeset 292 introduces the issue.
- MacPorts bug #37453
- SDL_image bug #1413 fixed 1/1/2013 and in subsequent releases.
- Reported seen with MacOSX 10.5.8 and MacPorts. Affects other SDL based games such as SDLInvaders.
- Macports port maintainer reports that MacOSX 10.7.5/x86_64 is unaffected.
- MacOSX 10.6.8 with port libsdl_image-1.2.12_3 is fine.
- To resolve, check out the MacPorts tree prior to the libsdl_image-1.2.11 upgrade: Syncing with SVN but sync revision r89082, not head, and use that to build the dependencies.
- Alternatively, compile libsdl_image with
--disable-imageio, or apply the patch attached to the SDL_image bug report.


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Buchomucho, welcome to the forum I hope DGreen will read this soon since I am 100% sure he would know what to do in your situation.
Buchomucho Hola-
A couple of questions-
Original Specific Gravity. I need to know this because if you originally had enough sugar to make 14-15% alcohol then you probably started too high. If you did then the next time you do it, make sure you start out with the calculation for about 14% because that is pretty much the limit unless you totally control the atmosphere and temp etc. but also so that you can actually mix for about 10-12% and add sugar as it goes.
I need to know if you actually started fermentation in the carboys or if you started in a tub where the yeast could get some oxygen. It needs it to begin and have a healthy ferm. Also knowing how much and what kind of yeast you used is necessary.
What is the temp in the fermentation area?
What is the actual recipe that you used? Does it include yeast nutrient and or ghostex or hull and pectic enzyme or pectizyme? Would help to know initial conditions of everything IE temp, grav, recipe, etc etc. What kind of water did you use was it bottled? If so spring water or distilled?
Turbo yeast probably not the best thing to use unless you are trying to make something that tastes pretty bad. Champagne yeast such as Lavin EC1118 is more what you want, and if you are going to try to restart you should actually have the yeast in a starter to hydrate an actually begin to ferment in the starter before you try to pitch and restart a stuck one.
Get back to me on this and we can probably figure it out.
Not sure of the specific gravity. I use a hydrometer when starting and from that should have had a 14% level of sugar. I started the recipe in a 35 gal trash can with a lid on it, so it could breath. I used Red star Pasteur Red yeast and the temp would have been outside in Pa. in July, so warm. I had a strong fermentation process for about two weeks but when I strained it and transfered the carboys inside my house it slowed down and stopped. I did use yeast nutrient and pectin enzime . And last i use mountain spring water, I have used the same water for years and have had great results. It is the same water we bottle to drink. It has a low ph.
Ok good info, since we know you started with a hydrometer and were figuring 14% we can tell where you were. As long as you measured we can assume you were not guessing which is nice! Also knowing where you are gives me some good info, I am also in PA but in Philadelphia not up in Strousburg which should be about 10-15F cooler than me, but warm enough I think for a solid ferm.
I think what happened is just a run of the mill stuck fermentation, probably from a bit too high of a sugar level in the beginning. It's always good to start lower and feed the fermentation using your hydrometer as a guide, adding at about 1.010 to raise it 0.010-0.015 to about 1.025 or less, it gives the yeast a better lifespan and prevents a lot of weird flavors etc.
Do me a favor and check specific grav on each carboy, it helps if we know how high it is at this point because we can calculate sugar content as it is now and move on from there. I think what we should consider is reinoculating with a higher alcohol tolerant yeast, and the way to do it is to use one package per 6 gal carboy. Rehydrate it in 2 cups of warm water with two tablespoons of corn sugar or regular if thats all you have, and 1/2 teaspoon of yeast nutrient. That's for each package. Warm meaning about 104F tops. Let this sit in a warm place (75F or so) for 24 hours or until it starts to actually ferment. Use EC1118 or its equivolent, it works in almost anything, is VERY tolerant of both sugar and alcohol, and should plow through what you have left. Also measure the actual temp of the wine and make sure it's about 70F or so. Much colder than 65 and it will scream to a halt again and I don't think we want that. If you need to use a heating pad or something like that to start the thing, once it's going I doubt it will stop as long as the temp is stable. It's getting pretty cold at night so if you are keeping it in a place that is not weather proof you might want to consider moving it inside. Temp is extreemly inportant if it's a stuck fermentation. I am absolutly confident the EC1118 will work, but if the temp is low try stabilizing it first and it may start chugging along on its own. Don't worry you will get the wine going again. The yeast starter will really help if you need to pitch again because it will be done growing and starting to ferment when you pitch, so it will start within a few hours.
Get back to me on the spec grav or if you dont have that scale the percent of potential alcohol.
Ok, never took a reading for specific gravity, but my hydrometer is reading 1012, if that makes sense, hope this helps. thanks so much for your help. I don't have any of the Ec 1118, all I have on hand is the champagne yeast. Let me know if I should get some.
1.012 means you still have sugar. If the temp is below 70 get a heating pad and warm it up, it may start on its own. EC1118 is a champagne region yeast so what you have should work. Actually it is most likely a temperature problem so check it and raise it to 70-75F and see what happens. On carboys I just use those cheap stick on fishtank flat thermometers but really sanitize and dunk whatever in there just check the temp, in a high alcohol wine it is critical.
If you raise the temp and nothing happens, try making a yeast starter with your yeast (2 cups water WARM 104F, yeast, 2 tablespoons sugar, 1/2 teaspoon nutrient) and use one package per carboy, make sure the temp is up above 70 and pitch in the yeast and give it a gentle stir. Also Let the starter sit in a warm place out of the light for 24 hours or more depending on temp until it starts to ferment in whatever containers you use to start it in, the idea is to have an active healthy fermenting yeast and stirring that into the wine.
By the way, you are measuring specific gravity when you use your hydrometer. Could you give me the recipe you used for this wine by the way?
4 lbs of crushed wild black rasp.
1 campden tab
1 tsp yeast nutrient
3.5 lbs of sugar
1 tsp of acid blend
multiplied this out and made thirty gallons
Soooo.... what's the temp, and what is happening now?
I was a little surprised you did not use any pectic enzyme, but I guess you can get away without it, just less extraction from the fruit. But the sugar. Unless your blackberries are totally devoid of sugar I can't imagine using 3.5 Lbs per gallon. 2.5 with a normal to low brix berry would normally give you a starting SG of around 1.090-1.095 which yields 13.5-14% potential alcohol. What I am afraid of is that you miscalculated and tried to make somewhere in the range or 17-18% alcohol. In the very best of conditions this would be very very very very very hard to attain a near dry ferment with that high of an alcohol level without oh, maybe a dozen different variables all coming together perfectly. That means a higher temp ferment, and an extremely stable temp as well. I hate to suggest this, and it totally depends on you, how much flavor is actually in the wine, and how much body you want in the wine IE a full bodied wine like say a borolo or claret or any strong red, or a med bodied wine like a beaujolais etc. If you truly want it dry, siphon off about 3L from each carboy, actually strike that. Siphon off a liter from each and top with water, DISTILLED water at this point as we do not want to add O2 at this point, distilled water has almost none. If you don't want to go distilled I think with your current SG you can get away with it as some C02 will be present in the wine already. Do this and taste, hope for a ferment restart, and if you are not taking too much away from the wine maybe make it 2 liters. Each 2 liters per 6 gallon carboy will reduce the mixture of alcohol to mimic a starting SG lower by 0.010. With the sugar it will lower that as well. I am worried about the flavor and body of the wine, so think it out first. You can save the wine you siphon off, and then use that for topping later or whatever.
Even better take one of the 6 gallon carboys and put it in six one gallon bottles and experiment with those. With lower alcohol the yeast will restart. It will eat the sugar, and ferment closer to dryness. Other than watering I am not sure you can do much except make some sweet wine. Double check your recipe for me please. Another option is to obtain some more rasberries, make some more wine using too little sugar IE about a pound and a half and pectic enzyme to extract more flavor and color, then use that to blend. Well, that and water.
Sorry, I hate to give you that kinda news. The thing is, it may be salvageable. Think about the water thing. And please get back to me about the temperature in the wine room and the actual temp of the wine, stick a floating thermometer in the thing.
I realized I was out of pectin enzime when I was making the recipe and where I live it is a major pain to get to a suppy place, about an hour or more. Anyway the clarity looks good,... as I am reworking any of this should I add some pectin enzime now?> The sugar is misleading, the recipe I gave you is the recipe I used, but when I am mixing in the sugar to the must I am checking it several times with the hydrometer until I get a reading of percentage of alcohol to be around 14%. That is the way I had been taught to determine the sugar level, never understood the specific gravity number. Anyway that is the way it started and I have done this method for probably 5 years now and always worked. The only difference is the larger quanity. The temp in the room is around 70 degrees and I will have to get a thermometer to measure the wine temp.
Ok sounds good. When you are measuring the alcohol to 14% you are measuring specific gravity, but there are a few different scales you can use. Specific gravity just means how dense it is. With more sugar it is a denser liquid so things float higher in it. You are not measuring alcohol level, you are measuring POTENTIAL alcohol, which means that if all goes well etc. The temp of the stuff is important when measuring with a hydrometer, usually they are calibrated to 70F. Colder is denser, warmer is less. Molecules bounce more etc.. So anyway you are actually taking a spec grav measurment, but it's an easier scale to read for me since there is more lines to get a more exact reading. Potential alcohol is inches and spec grav is centimeters sort of, know what I mean?
Ok so if we are right about the initial readings, you need to warm it up to maybe 75F, make sure there are no temp variations in the ferm area, use a blanket or whatever you need to keep it there. You might need to repitch the yeast, do the starter like I told you before, and be patient. I'm glad you didn't start it at 18% like I thought.
Ok I'll do the yeast starter and try that on a gallon that I have poured off the carboy, thanks again for the timely and detailed advice.
It has been some time since we spoke and wanted to give you an update. I thought I had this resolved but have run into a wall again.
I had some time around the holidays so I did some experimenting with this per your instructions.
Heres what happened:
Starting sg=1012-13
moved the carboy to a spot near my woodstove where the temp maintained around 88 degrees. The area I had this in before was the laundry room where temps where around 65 degrees. Then I added a healthy yeast starter into a clean carboy and racked the wine into it. Within a day I had good activity and could actually see the tiny bubbles running the sides and the airlock bubbling. Was definately excited at this point so I started another one, same steps, and it worked. Now my wine was sweet and was also lacking a lttle in flavor(so I didn't want to dilute it as you had mentioned). I was able to get a big batch of additional frozen rasp berries from my sister, so I strained them and ended up with about 2 gallons of pure juice. I have 4 6.5 gallon carboys near full of this stalled wine, so I added the juice to each one, about 2 qts to each and restarted the remaining two carboys with a healthy yeast starter. Well the first two had stalled out again, even before I added the juice and still seem to be stalled. I checked the sg on those two and it has dropped to 1010, not much. There is still some activity, but very slight. Before the airlock would bubble about every two minutes, now it is about every 5-6 minutes, or more.
So that is the status, do you have any advice, Maybe things are ok and it will take some time. Let me know. thanks.
That is good activity for what is going on. The only way to really check to see what is up is take another hydrometer reading and see if it still going down. You may consider to add a little yeast nutrient, but other than that just take some time. I dunno about getting the wine up to 80 degrees but somewhere in the 70s would be good. Too high and you might end up with something weird. The fact that the sg is going down is a good sign tho. Sometimes fruit wines just take a while, they are tricky to deal with since you can't always measure all the factors. Give it a week, maybe add some nutrient disolved in water.. then measure sg and see if it is still headed in the right direction.
What is the ideal sg for a dry fruit wine?
Not sure there is any such thing. I usually try to get it to ferment as dry as it will go and sweeten it back to taste if needed. Also I like to age in the carboy for about 6 months racking every other.
Good news, its been a process, but I have successfully restarted the rasp. wine and it has finished out to be some of my best wine ever. The thing that did it was to dilute the original mix and then restart with a champagne yeast. So I am glad I didn't dump 30 gallons of wine. I have run into a new problem with one of this years batches. My strawberry is finishing out with a very strong chemical smell, something between fresh asphalt and nail polish remover. But once I pour out a glass and it sits for a minute the smell is gone and it tastes great. I tried airating it with my son's respirator machine and I haven't checked it for a few days. Any idea what happened and if there is a fix for it?
I have heard of that, I would just rack it one more time to drive off the odors.
sounds like too much suger between berries and adding suger i would say add water to reduce suger.
it happened to me and what got going again was heat after i bottled it i have shampain
Well the smell is Ethyl Acetate which can be caused by excess total acidity in the wine or may be caused by exposure to acetobactor via the air IE vinegar making bacteria. I posted earlier assuming that you had sufficient sulfite in the wine and assuming you do my posting about racking (splash) will work, but if you don't have enough sulfite in the wine that bacteria will keep going and you will have to dump the wine.
Not too sure what brad is talking about but it sounds like he bottled with residual sugar causing his wine to carbonate in the bottle, I am hoping he is using Champagne bottles because if he has that much pressure in a normal wine bottle he is going to have an explosion which could be very dangerous, so brad be careful wear a face shield and heavy gloves when you handle the rest of that wine and keep it somewhere that you and other people/pets etc will not be hurt if it just goes boom while sitting there.
Try starting more yeast in 1gal jug about half full sugar water then slowly over 1 or 2 days add your blackraspberry to it till 1 gal is going. after that you can use that gal to get 1 more going rememder 1 packet of yeast will work for up to 5 gal. remember to pull out enough wine so it dont foam over.

subset: commoncrawl


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Williams, a huge Offensive Tackle who had spent his entire career playing for the Chicago Bears. He is a mountain of a man, 6'7" 330lbs as listed in his player bio. Big Cat had been out of football in 2003 after being released in a cost cutting move by the Chicago Bears after the 2002 season.
The Patriots invited Big Cat for a visit during the 2003 season, but did not offer him a job out of concerns from his injury recovery. They decided to go with what they had at that time, and kept an eye on Big Cat's progress as he worked on getting back to football shape.
|For more on James Williams (Big Cat), visit our friends over at Bearshistory.com. Big Cat could have made a HUGE impact on the team had things worked out on the Patriots.
The rest of today's newswire is filled with articles on newly signed DT Dana Stubblefield. Stubblefield is described by some as worth the chance the Patriots are taking on him if he can overcome the injuries that sidelined him most of last season with the Oakand Raiders.
Stubblefield chose the Patriots over the Tampa Bay Buccaneers, New York Giants and the Jacksonville Jaguars. In yesterdays' Providence Journal Online, staff writer PAUL KENYON makes this point:
Stubblefield said one of the main reasons he signed with New England was that other players told him Belichick would treat him fairly.
"I'm a good friend of Anthony Pleasant, Chris Slade, [Willie] McGinest. I played with Don Davis. They know this guy, know him very well. I know these guys will tell me the truth," Stubblefield said. They told Stubblefield he would like playing for Belichick, one reason he chose the Pats over Tampa, the Giants and Jacksonville.
"[Belichick's] a man of his word," Stubblefield said. "I was hearing it from players who played under him in the past and some players who are playing for him now."
This take is in sharp contrast where Ty Law and Lawyer Milloy have said Belichick can't be trusted, or in Law's case, called him an outright liar.
Milloy's recent comments on the Kellen Winslow Jr negotiaions with the Cleveland Browns, indicate that the player still harbors animosity toward the organization he played for until last season. In today's Cleveland Plain Dealer, Mary Kay Cabot writes this on Milloy:
Buffalo Bills four-time Pro Bowl safety Lawyer Milloy, who is represented by Kevin and Carl Poston, said his advice to Winslow Jr. would be to trust his agents during these tough negotiations.
"You saw what happened to me last year when an organization [the New England Patriots] let me go after years of being loyal to them," he said. "As a player, you have only so many opportunities to have leverage and right after the draft is one of them. He needs to max out."
Additional takes on the newswire:
- The possibilty of Rosevelt Colvin coming back from injury in the near future
- Dolphins David Boston suffering a season ending injury
- Steven Neal offensive line prospect looks to make the team
- Dan Koppen with some comments
- And former Patriots great Russ Francis stopped by training camp to say hi.


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Gypo (film)
|Directed by
|Jan Dunn (not credited, per Dogme rules
|Written by
|Jan Dunn
|Pauline McLynn,
Chloe Sirene
Paul McGann
Release dates
Running time
|98 minutes
|United Kingdom
Gypo /ˈdʒɪpoʊ/ is a 2005 independent film written and directed by Jan Dunn. Its story details the breakdown of a family in a small town in Britain, told in three narratives.
Within a structured screenplay the dialogue throughout was improvised, and the film made in the Dogme style. It was the first British film to be registered as such (as Dogme #37).[1]
Plot summary[edit]
The film is shown through the eyes of the three main characters; Paul and Helen, a married couple, and Tasha, a teenage refugee. It shows how the family falls apart under the strain of unexpected emotions.[2]
The production filmed entirely in Thanet in Kent at a variety of locations including East Kent College, Kingsgate Bay, Margate, Pegwell Bay, Port of Ramsgate, Ramsgate, Royal Harbour Hotel and the Wig & Pen pub.[3]
- Pauline McLynn as Helen
- Paul McGann as Paul
- Chloe Sirene as Tasha
- Rula Lenska as Irina
- Tamzin Dunstone as Kelly
- Tom Stuart as Darren
- Barry Latchford as Jimmy
- Olegar Fedoro as Tasha's Father
- Freddie Connor as Tasha's Husband
- Josef Atlin as Michael
- British Independent Film Awards Best Achievement in Production
- San Francisco Gay and Lesbian Film Festival Best First Feature
Plus two other nominations and Special Mention at Torino International Gay and Lesbian Film Festival
- ^ "Review of Gypo". empireonline.com. Retrieved 2011-01-02.
- ^ plot summary at IMDb
- ^ Kent Film Office. "Kent Film Office Gypo Article".
External links[edit]
- Gypo at the Internet Movie Database
- Gypo at Rotten Tomatoes
|This 2000s drama film–related article is a stub. You can help Wikipedia by expanding it.
- English-language films
- 2005 films
- 2000s drama films
- British drama films
- British films
- Dogme 95 films
- Fiction with unreliable narrators
- Films about racism
- Films about prostitution
- Films set in Kent
- Lesbian-related films
- Margate
- Nonlinear narrative films
- Films about dysfunctional families
- Bisexuality-related films
- 2000s drama film stubs


text:
One of the most exciting parts of being an NBA rookie -- besides the money, fame, women and whole dream coming true thing -- has to be players seeing a digital version of themselves on "NBA 2K." It's a game almost every basketball-bouncing kid played in the 2000s, and many NBA players still play it.
Most kids, however, never get to actually be in the game (create-a-player mode notwithstanding). Thursday night's NBA draft picks do, however, and you know they'll be paying attention to their ratings when the game comes out in October.
ESPN Playbook asked five top draft picks about about a variety of topics, one of which was, "What do you think your rating will be in "NBA 2K13"? Here's what the guys had to say.
Harrison Barnes: If they put me at a 60 … 62, I would be happy with that because some starters are a 62. And if they give me some good bounce, I would be happy with that.
Thomas Robinson: I want to push for mid-70s or close to 80.
Michael Kidd-Gilchrist: Probably like 85.
Austin Rivers: Well, I just went out to San Francisco for the 2K thing, so considering I did that … I hope it's a good rating. I'm aiming for high 70s and then work my way up.
Tyler Zeller: I actually don't play it, so I don't know what a good rating is. Let's say 70.


text: Easy Spirit Tieandgo Womens Shoes Flag this deal What's the matter? Choose a reason Dead deal Duplicate Bad link Spam Inaccurate No value Alive again Edit deal Dealprince May 03, 2013 I would say its a good shoe for beginners but not for pros like me. It lacks the cushioning when I do my extended running. Reply kevin07 May 02, 2013 nice shoes! Reply Load More Comments


text: Pasiones Obsesionantes - Haunting Passions (Chapter 1) By jfolschinsky "Pasiones" a dark comedy in the style of a Mexican telenovela follows... more »"Pasiones" a dark comedy in the style of a Mexican telenovela follows our heroine Maribel, a former nun who has found herself with child. Feeling the scorn from all of the other nuns, she leaves the convent for a new life. Befriending her new neighbor Mago, a local woman of the night and lesbian, Maribel begins to feel passions so haunting she can only find comfort in the arms of her old pal Padre Emilio... What does the future hold for our lovely heroine? Tune in to find out. « less Published March 05, 2009 327 views More Info » Full Credits jfolschinsky Uploader Stats & Data 8 Funny Votes 3 Die Votes 327 Views Published: March 05, 2009 Categories: Web Series Sketch Parody Keywords: Dark comedy The Style Tela novela Humor soap opera Nuns Priest spanking Up Next: Pasiones Obsesionantes (Chapter 9) AUTOPLAY Up Next In: 10 Pasiones Obsesionantes (Chapter 9) Pasiones Obsesionantes (Chapter 2) Pasiones Obsesionantes (Chapter 3) Pasiones Obsesionantes (Chapter 4) Follow Facebook Twitter Tumblr Instagram Browse Related Comments 10+ more View All ▶ jfolschinsky Vaguely Related Videos Vaguely Related Pics & Words Advertisement Tags: Dark comedy The Style Tela novela Humor soap opera Advertisement


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I love craft beer. Boulder loves craft beer. By the transitive property, I love Boulder and I can't wait to share some of my favorite Italian craft brews at Pizzeria Locale in that amazing city. The incredible staff will be whipping up fantastic foods to pair with hard-to-find beers from LoverBeer, Birra del Borgo, Montegioco, and others! The cost (excluding tax and gratuities) is $25 for a Rome-inspired street food menu, plus $38 for the optional Italian craft beer flight. Come on down and hang out August 4. For bookings, contact +1 303-442-3003.
If you have eaten at a Roman restaurant at any point in the past 10 years, you have probably asked yourself what the hell people are talking about when they bang on about locals eating small portions. Pasta servings have been growing steadily since the arrival of the euro, when purse strings began to tighten and dining patterns began their slow and likely irreversible change. Back in the day (more…)
I am super excited to announce some upcoming summer events! On July 22, I will be hosting a pizza party at Razza in Jersey City, NJ with Dan Richer, baker extraordinaire. We will be serving Dan's famous bread and butter, pizzas, and farm fresh salads alongside some stellar artisanal beers. We are going to let the season decide the menu based on what is available that week from Jersey's own Ralston Farm. UPDATE: The Razza event is sold out!
On August 4, I will be hosting a craft beer and pizza event at the amazing Pizzeria Locale in Boulder, CO. It will be my first visit to The Centennial State and I cannot wait to check out Boulder's excellent food and drinks scene and share some of my favorite beers with Pizzeria Locale's staff and clientele!
Back in Rome, I am offering special visits on June 4 to two sites normally closed to the public. The first, which will begin at 1:30pm, is to the Circus Maximus Mithraeum, a religious sanctuary buried 30 feet underground. The cavernous ruin, which was dedicated to the god Mithras, dates back to the early Imperial period and preserves ancient reliefs.
At 3:00pm on June 4, I will lead a special visit to the Tomb of the Scipios, one of the most important Republican era funeral sites. Located in a prestigious ancient cemetery, the Tomb of the Scipios was the final resting place of war heroes and generals, including Lucius Cornelius Scipio Barbatus (you may have seen his sarcophagus in the Vatican Museums), not to mention the poet Ennius.
Please note that places are limited and bookings to each site are sold separately.
Pizzarium is New and Improved
13/04/2015, 3 comments.
Last month, Pizzarium, Gabriele Bonci's landmark pizza by the slice place, closed for a shockingly brief renovation. In a matter of a couple of weeks, the popular hole-in-the-wall expanded into the neighboring space (a recently shuttered barber shop), doubling Pizzarium's size. While the previous incarnations of Pizzarium were (more…)
Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced (more…)


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Hotels in Victoria, British Columbia
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- Most bookedCoast Victoria Harbourside Hotel & Marina
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"We came to Victoria for their fall run. This hotel was a great location, just a short walk to the downtown along the beautiful inner harbour boardwalk. We enjoyed the hotel, nothing fancy, but well run and pleasant staff for a good price. At first we were disappointed to be given a room that did ..."
A Traveller, Oct 2016, CA
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A Traveller, Oct 2016, CA
110 people looked at this hotel in the last hour
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"This hotel is quite central and we had a beautiful night view of the illuminated government buildings our of our window. The area was safe and close to shopping and restaurants/ coffee shops. The room was clean and had quite a few lovely touches in the room - eg. monogrammed housecoats and slippe..."
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Map of Victoria hotels
- Butchart Gardens
- Victoria Bug Zoo
- University of Victoria
- Royal Jubilee Hospital
- Government Street
- British Columbia Parliament Building
- Royal Athletic Park
- Royal BC Museum
- Bear Mountain Golf and Country Club
- Cordova Bay Golf Course
- Bear Mountain Golf Club
- Abkhazi Garden
- Save-On-Foods Memorial Centre
- Camosun College - Interurban Campus
- Victoria Fisherman's Wharf
- Esquimalt Lagoon Migratory Bird Sanctuary
- Royal Roads University
- Hatley Castle
- Victoria Conference Centre
- Goldstream Provincial Park
Best hotels in Victoria
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THIS IS A DIRECTORY PAGE. Britannica does not currently have an article on this topic.
Learn about this topic in these articles:
work of Ewald
...and also devised a graphic method of solving the equation described by Sir Lawrence Bragg in 1912, the fundamental law of X-ray scattering, which involves a geometric construction now known as Ewald's sphere. He went to the United States in 1949, and from 1949 to 1957 he served as head of the physics department of the Polytechnic Institute of Brooklyn, N.Y.; from 1957 to 1959 as professor...


text:
WMMWMM stands for Wi-Fi Multimedia. It is a standard created to define quality of service (QoS) in Wi-Fi networks. It is a precursor to the upcoming IEEE 802.11e WLAN QoS draft standard, which is meant to improve audio, video and voice applications transmitted over Wi-Fi. WMM adds prioritized capabilities to Wi-Fi networks and optimizes their performance when multiple concurring applications, each with different latency and throughput requirements, compete for network resources.
Stay up to date on the latest developments in Internet terminology with a free weekly newsletter from Webopedia. Join to subscribe now.
Webopedia's student apps roundup will help you to better organize your class schedule and stay on top of assignments and homework. Read More »List of Free Shorten URL Services
A URL shortener is a way to make a long Web address shorter. Try this list of free services. Read More »Top 10 Tech Terms of 2015
The most popular Webopedia definitions of 2015. Read More »
Java is a high-level programming language. This guide describes the basics of Java, providing an overview of syntax, variables, data types and... Read More »Java Basics, Part 2
This second Study Guide describes the basics of Java, providing an overview of operators, modifiers and control Structures. Read More »The 7 Layers of the OSI Model
The Open System Interconnection (OSI) model defines a networking framework to implement protocols in seven layers. Use this handy guide to compare... Read More »


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1. The dust-jacket for the latest James Bond novel - Solo will be riddled with bullet-holes.
2. The jacket-designer, Suzanne Dean explained "I had always been keen, since finding out the title, that there might be a way of using the two "O"s within Solo and link it to the 0s in 007."
The novel will be published on September 26.
Check out more articles on BuzzFeed.com!
More News About Daniel Craig
Ailbhe Malone is the UK lifestyle editor for BuzzFeed and is based in London.
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About a month ago, a friend of mine told me he was only going to see Bright Eyes (who played last Wednesday at the Crystal Ballroom) to catch openers Oakley Hall. Though I didn't call bullshit on him, I had a feeling I was experiencing a case of Portland-brand too-cool-for-schoolness (I know for a fact he's a big Bright Eyes fan). Likewise, I mentioned to a coworker last week that I was going to Eugene to see the Decemberists and received a furrowed brow and the emphatic pronouncement "bor-ing."
It would seem these once-music-snob-approved artists have become too popular to be cool. Sure, Bright Eyes' Conor Oberst has been deemed "cute" by Sassy magazine and the Decemberists signed to Capitol, but they're still making good music; Oberst just released one of the best albums of his career! Yet Portland seems ready to write them off as has-beens—or at least guilty pleasures. But not much has changed besides the size of their fanbases, and my recent trip to Eugene reaffirmed the notion that Portland may be too insidery for its own good.
Upon arriving in central Oregon's Emerald City, I picked up a Eugene-dwelling friend who was also attending the show. When he shouted to a roommate that he was heading out for the night, the roommate asked who were we seeing. When we replied, "The Decemberists!," the roommate asked, "What are they like?" I have to admit I was a tad surprised, but these are college kids: They're not living under rocks. Later, at the show, a different Eugenian friend told me she hadn't seen the McDonald Theater so packed in ages. A relative newcomer to the band, she mentioned that perhaps it was so full because the crowd was a mixed bag of "college kids, older people and Curious Georges" like herself. And I think the Decemberists latched onto that vibe. As if feeding itself on a giant IV of unpretentious enthusiasm, the band played a set far more energized and tight than its CD-release concerts last fall at the Crystal Ballroom.
I'm not claiming to be innocent, either. When the band launched into a full version of its epic song-cycle, "The Tain," my friend gave me a "this is awesome" look, and I had to agree. But—perhaps because I've been conditioned to support my cred at all times—I couldn't help but want to mention how I'd seen them perform "The Tain" two years ago at Seattle's Bumbershoot festival. But the Eugene audience taught me something: It forced me to check my self-conscious hipster bravado at the door and just enjoy the show. Even during the band's predictable set-closer, "The Mariner's Revenge Song" (a song whose theatrical gimmickry has truly grown old for me), I felt grateful. The Eugene audience wasn't tired of the song. It was excited, and it turns out excitement is damn refreshing—whether it's cool or not.


text:
Police are searching for fraudsters who went on a spending spree in Perth's southern suburbs with stolen credit cards.
Several items, including credit cards, were stolen from a home on Doric Street in Shelley some time between 1am and 5.30am on August 24.
The following day, the credit cards were used to buy goods from major department stores in Carousel, Bentley and Armadale.
More than $1100 worth of goods was obtained through the fraudulent transactions.
Investigators from the south east metropolitan district time team want to speak to two women who feature in an image they have released today, as they believe they can assist with their inquiries.
Anyone who can identify the woman or who has further information on the incidents is asked to contact Crime Stoppers on 1800 333 000.


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Thinking of moving - 1/15/2016
Can you please tell me if College Park in Clermont is a good Community? I heard that the high School is Lake Minneola and supposedly a good school. I also was looking at Montverde and Minneola. Any feedback I will appreciated[Comment on this Posting]
Florida - 2/21/2014
Great place to live and no income tax.....[Comment on this Posting]
Living in Fl. - 2/21/2014
Live about 30 miles from Orlando,Fl. Close to fl turnpike. Would only move to another state with no state income tax..[Comment on this Posting]
sunny and hilly - 3/8/2013
Clermont is situated in the hills of Lake county. We are close to the Orlando Magic and also Disney. The majority of the year it is sunny, which is great for being outdoors. This is a good place to hike fish or enjoy the theme parks. [Comment on this Posting]
Nice place to live. - 7/30/2012
Living in Clermont is very peaceful. I feel very safe here. It is also very convenient to all that central Florida is known for. Driving to Disney or the Kissimmee Orlando area is abou 30 minutes. To the beaches less than two hours. Clermont has a lot of chain resteraunts. I wish they had more hometown resteraunts. But when they get one it doesn't seem to last. I also wish they had more hometown activities. They do have a nice Christmas parade and celebration. Except for the awful months of summer heat it is a wonderful place to retire and live a simple life. [Comment on this Posting]
Clermont - 3/6/2011
East of Orlando F.L. situated in Lake County. Has anything I could ever need within a 30min driving radious.This includes shopping,dining,boating,golfing,watching the magic play,going to a winery,state parks,downtown orlando nightclubs,universal studios.
Clermont is divided in my opinion by old clermont and new clermont.
Old clermont has its quant downtown area small town style businesses and older homes.The rest of clermonts homes and biz have been built within the last decade. [Comment on this Posting]
Housing percentages - 7/8/2008
The housing value percentages don't match. $320,000 is stated as the median, when the percentages in the breakdowns clearly state the median is lower.[Comment on this Posting]
ready to move - 5/28/2008
Overall the lake that I live on is nice. But Clermont which is close to Orlando, for me, has a few drawbacks. Not saying its bad by any means, just not for me.
[Comment on this Posting]
Just 12 years ago - 1/23/2008
You could get off the turnpike go west and see nothing but parcels of land and cows all the way to Clermont along Highway 50 (E. Colonial), pop. 4,500. Someone got the word out about this quaint little town and it's not like that anymore. The good ol' boy network does not seem to thrive as it used to, but this is still the South. Clermont is in the middle of the State of Florida both horizontally and vertically. Most religions have local worship, except those that are not Christian based, maybe soon a synagogue.
Clermont is about 40 minutes west of Orlando and 40 minutes South of Lady Lake. Clermont is the largest city within Lake County, over 22,000 pop. There are three major lakes, Lake Minneola, Lake Minnehaha and Lake Louisa, boating, skiing, wake boarding, an occasional dinghy. Triathlons (www.sommersports.com), rails for trails, a biking, walking and dog friendly path along the lake and through some neighborhoods. Historic downtown has a small farmers market (Sundays), City Hall, police station, library, and locally owned shops.
Yes, crime is up, but so is population. About seven elementary schools, Cypress Ridge Elem. is a lottery only school, science/math magnet (very cliquish), two middle schools and one high school. Lots and lots of family communities but no community centers (i.e. YMCA or recreational buildings). Yes, YMCA is here in a small location (baseball, football, soccer, basketball, cheerleading).
South Lake Hospital, local doctors, specialists. Can be difficult for those with seasonal allergies. This city seems to be in a valley. Trek up to Sugarloaf Mountain area (large hill) and you'll see what I mean.
Plenty to do in Clermont mostly outdoor activities, shopping centers are being built. Other nice areas, Baldwin Park, Thornton Park, Oviedo.[Comment on this Posting]
Living in Clermont has it's ups and downs - 11/29/2007
I moved to Clermont in February of '07. I love the fact that there are so many hills. Considering most of FL is flat it's refreshing. Going biking on the South Lake trail is very nice. That being said. It is pretty busy as far as traffic is concerned. There are certain parts of Clermont that are not very nice as far as communities are concerned. There is only one High School for a city that has grown by leaps and bounds. I would say Clermont is growing and in a couple of years it will be an okay place to live and raise a family.[Comment on this Posting]
Clermont the Place to Be - 10/3/2007
Clermont is difinetly a beautiful area to live. It does have the rolling hills. You practically do not have to leave the area to do anything and I mean anything. The stores are there, sidewalks, restaurants,and the coming attractions will be a movie theatre. The view is to die for and the people are nice and pleasant.
Although I admit at one point there was a lot of traffic on HWY 27 but they have increase the roads to 3 lanes and traffic has become less of a problem. The good thing is that you have various alternatives to reach your destinations, I4, Florida Turnpike, HWY 192, HWY 50 west colonial.
Post office convenient, cleaners, Dr's office, Hospitals, again Clermont is the place to be and I am from NY a true City girl. Not to mention Downtown Orlando is becoming very trendy can't wait for the final transformation in that area. I can write these things because I live here.[Comment on this Posting]
A growing sardine can - 1/29/2007
Once a beautiful and peacefull town with rolling hills. Urban sprawl has taken over and congestion now dominates the area. Modest home prices have blown out of proportion and makes it very difficult for the average family to afford a home in the area. Traffic is unbearable and the crime level i rising.[Comment on this Posting]
Education - 1/9/2007
Education in this area seems to be spoted at best[Comment on this Posting]


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Here's a recipe I was introduced to by Monica Bhide, the author of Modern Spice. The recipe is adapted from the way her Dad cooked it, posted here. As she mentions there, and I agree, fresh ingredients hold the key to this recipe. With summer here, and a bounty of vine ripened red tomatoes painting the food markets red, this couldn't be a better time to try it. As Mr PAB commented on eating this dish , "What shall I say? This is the best one ever!"… and this after I 'trimmed the fat' quite a bit!!
Butter Chicken
Adapted from The Everything Indian Cookbook by Monica Bhide
Serves 4–5
For the chicken {Marinade}:
1 cup low fat hung curd / yogurt
1 tablespoon peeled, grated ginger
1 tablespoon peeled, minced garlic
2 tablespoons Indian tandoori masala {I used Shaan brand}
¼ cup tomato puree
Juice of 2 limes
2 tablespoons ghee, {or melted butter}
750 gms boneless thigh pieces, cut up into 2″ bits
Salt to taste
For the gravy / sauce:
2 tbsp clarified butter/ghee {or unsalted butter}
1 tbsp grated ginger
1 tbsp minced garlic {I use my microplaner for both ginger and garlic}
5 medium tomatoes {about 250gms}, peeled and finely chopped
1-2 green chilies, slit {deseed to decrease heat}
1 teaspoon dried fenugreek leaves
1/4 cup low fat cream
Salt to tasteMethod for chicken:In a large bowl, mix together the yogurt, ginger, garlic, Indian tandoori masala, tomato puree, salt, lemon juice, and clarified butter. Add the chicken and mix well. Cover and refrigerate for at least an hour. {I marinated it overnight}.Preheat the oven to 400Cº. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 15 minutes, then turn the pieces over and roast for another 15 minutes.Remove the chicken from the oven, pick out the pieces and place in a bowl. Reserve the cooked marinade separately.In a large skillet, heat the clarified butter for the gravy/sauce over medium heat. Add the ginger and the garlic. Sauté for about 30 seconds.Add the tomatoes and green chilies and cook, stirring constantly. Use the back of your spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft. {I simmered this covered for about 20 minutes}Add the reserved marinade, salt, pepper, fenugreek leaves, and chicken, and mix well. Simmer covered for about 10 minutes. Add the cream and simmer for another minute.Serve hot with naan, tandoori parathas, lachcha pudina parathas or basmati rice.Note:♥ Thank you for stopping by ♥
62 Comments
First? Am I first? Yay! That means more of this fabulous curry for me! I love this dish and would love to learn how to make it for my family! I don't make Indian food enough and we adore it! Gorgeous, moutwatering dish, Deeba; I want!
I have never had Indian, let alone make it! Looks delicious!
It looks delicious. I will prepare this dish on lazy Saturday. Wonderfull photos.
I love butter chicken… tx for posting the recipe.. I have been trying to get a gud recipe to try. Now that after reading Mr. PAB's comment, I am sure itz gonna be a true star in the upcoming family gathering 🙂
move over jamie i want my share. no actually i am in love with the pans!! another thing i want! i have butter chicken on my blog and only wnat the pans after jamie has wiped it clean!! lovely looking chicken deeba – a favorite of mine too!
What splendid pictures! That pan is very fancy. I love it. What a mouthwatering chicken dish, mmmhhh!
As Meeta says the pan is so lovely. Loved the clicks too. Butter chicken should be our National Dish :)(I'm not sure whether it actually is).
I can almost taste it! The name 'Butter Chicken' is so appealing and yet I was hesitant, thinking that this would be quite rich and high-calorie. But reading through the recipe, I think you've done a marvelous job of trimming the fat. It looks delicious!
Always a favorite in my house… I'm sure your recipe is amazing 🙂
That looks like a wonderful curry, I would really enjoy this.
I can nearly smell & taste the dish through my MAC!!!
What a superb & tasty dish, dear Deeba!
le foto sono meravigliose! e la ricetta è superlativa!! baci!
Lovely mouthwatering dish!
Delicious-looking dish! I've just started reading Modern Spice, and I can't wait to get to this recipe–and then to get cooking from the book!
I adore your photos, Deeba! So enticing. I've never made one Indian dish in my life! But I did go to an Indian dinner this summer; the hostess loves India, goes several times a year and she did a super job with the food.
Perhaps I can get her to make this for her next party! Or perhaps I'll make it and surprise her!
Butter chicken a great dish Deeba! Like the yellow highlighting to make easier the reading and it's famous, I've it here!! and is gorgeous 🙂
Amazing post. Wonderful content, well-written, great photos. A+++
I love a good curry!
Very interesting, looks great
this looks so delicious!
You beat me to it! – I'd earmarked this for this weekend. Nice post Deeba
I could've sworn you'd already posted a butter chicken recipe before, but maybe I'm imagining things. Regardless, it looks really nice and rich – the kind I'd enjoy with a ton of rice.
OMg! Deeba! I am saving this one down straight away!! Butter Chicken!!
That just looks so absolutely delicious! I have tried to make a real Indian curry before but sofar have failed (don't ask me why it went wrong… I followed all the steps but the end result was… well not like I remembered from being in India. This looks very very good and have bookmarked it for future use!
wor, this look so delicious, best to have it with steam rice..
Delicious and beautiful images Deeba! 🙂
I enjoyed reading this post as I have always been fascinated with anything that comes from India; the marinade in this dish is awesome, I have tried it before but have never made the entire dish from start to finish. Thanks to your clear guidelines, I am set now!
Butter chicken is definitely one of the more highly reconizable dishes in Indian cuisine, and definitely tasty. Thanks for sharing this version Deeba.
Lovely, absolutely lovely! I like the photos, the styling, the writing and the recipe-I like it ALL!
Beautiful looking curry (and pictures by the way). Butter chicken is a big favorite in our house, although not the exact recipe you've noted here, will have to try this one next time.
I've been on an indian food kick lately too. This looks fantastic and will definitely get added to the "to do" list, thank you.
This does look finger looking good. Actually, better than 'good'. Your photos are wonderful too-me likey!
Wonderful Wonderful…. u should start a restaurant of your own… with u as head chef
yummy!yummy! this looks too delicious!
thanks for share.
Oh wow this curry looks amazingly good!!
Yum! Your photos are mouthwatering.
I wish my family liked Indian food as much as I do…
I love butter chicken and ahve really wanted to learn to make it myself. From the vibrant colors here and the flavors you describe, I know this must be spot-on.
I was thinking what I should make today…. decision made. love curries in winter.
Looks absolutely delicious. SUch a vibrant colourful post, Deeba. I adore butter chicken, will definitely try it this way next time i get the urge 🙂
Butter chicken has been on my 'to do' list for ages now and after seeing your beautiful butter chicken, not only do I want to start now, but I also want to try yours!! I wish you lived close by! LOL
wow! your butter chicken looks fantastic. I'll have to try it out. I have cooked Balti Butter Chicken back in 2007 (just started trying to cook Indian cuisine) and it certainly didn't look this red like yours but it did tasted good. Think I'll have to revisit this recipe.
Wow, Deeba – this looks incredible. 🙂
Love when you give us these great Indian recipes. Also I love when your cameras stray outdoors to give us a view of life in your country
its definetly a dish to die for ! and thanks for trimming the fat a bit!! it will help!
Although it appears on practically every Indian restaurant's menu, I do love butter chicken so.
Does your family eat this often or is this more for western tastes?
Oh you had me at butter chicken. Do you ever have those dishes by which you judge a Chinese, Japanese, Thai restaurant? Well butter chicken is my dish for Indian restaurants and I can say with confidence I'll never tire of it. I have a favorite recipe from a famous restaurant in the Bay Area called Amber India that I love, and will have to try your recipe as it sounds equally delicious. Thanks so much for sharing.
I've never had it, but I bet it's amazing! I love that pan Deeba, so cool!
My mouth is watering over the photos! I would love to make this dish! Looks so delicious.
I think it's time to make a trip to the Indian grocer again to pick up a few ingredients…. 🙂
Nothing like a good Butter Chicken!! I've always wondered why it was called Butter Chicken when there isn't that much ghee in it. Why not just a chicken curry??!!! Anyway, interesting story – we went out to a restaurant that served 3 types of cuisine – Chinese, Western and Indian – but all in one menu. My son ordered the Butter Chicken thinking it was a Western dish and The Lovely Wife, sitting next to him, didn't advise him otherwise. He was surprised at what arrived but even more surprised that he actually really enjoyed what he ordered although he wouldnt have ordered it if he knew what it was!!!
i made this..it was yummy ineed! but i didnt get colour or that much gravy..so i added 1/4 cup water..did u add colour ..?
So indulgent and creamy … looks like it will melt in your mouth! I haven't made butter chicken in a long time … gotta try your version, because it just looks so much better!
Great dish. Thanks for sharing your cooking talent.
creamy, rich, delicious dish.. we are drooling here.. well written and well presented post… enjoyed reading every bit of it..
Hi Deeba,
Have always loved your clicks…now fell hook line and sinker for your pans and lovely ladles…are they copper? heavy old indian copper? wow such a heritage…
Hi deeba,
Thanks for dropping by my blog the other day..i must say im a big fan of ur baking and cooking. I have bookmarked quite a few recipes, but the butter chicken was the first one i tried and it was so simple and tasty…loved it even more because i could bake the chicken and not fry it, which i completely dislike. I wish i had a pic to show you, but my ever hungry husband was eating my head about dinner and i said..oh well, next time then, and kept photography for a diff day…im sure il be making this again:)
Thanks a lot deeba…
Oh wow this curry looks amazingly good!!
I love Indian cuisine partially because it is so varied and its complexity never ending; I was stunned to find the ingredients for this dish rather simple to come by; a definite try then, especially since we are flooded with tomatoes right now. Beautiful photos as always, Deeba.
One: this dish is absolutely delishious. My boyfriend almost proposed to me after I cooked it for our anniwersary.
Two: the pan in the pictures is probably the most beautiful kitchen accesory I have ever seen in my life. I've been searching for something like this everywhere and found out it is simply impossible to buy something like this in my country. Do you know any shop on the web, where I could get some of these?
Thank you
Thanks for your sweet comments Lila. Am glad you liked the curry. I bought the pan from a shop in New Delhi and I don't think they are available online. Would love to try and get one for you, but the courier charges to mail it to Poland would be too high.
Oh, it's so nice of you to say that, thank you so much 🙂 well, it's a real pity these things are not available online, seems I'll have to visit New Delhi myself 😉
Deeba! I haven't been here in ages (have so many blog posts to read on my reader), and I come and am greeted with this loveliness. I love butter chicken, and I think yours looks absolutely fantastic!


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Rob Rogers by Rob Rogers
- December 10, 2013
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james browns family has a free turkey giveaway every thanksgiving in augusta, ga which requires proof of residence and a photo id… the racist bastards!
You left out "white" and "male." Continue to favor that, too?
@Stl. Cardinal Fan:
That's because you're ignoring your privilege.
Try to imagine that you have no car, you're working two minimum wage jobs and just making enough to make ends meet. You get to your jobs by walking and public transport…and every possibility you vote.
Now these GOPers want to stop your vote. You have to dig out your birth certificate (maybe lost as you moved from one cheap apartment to the next), take a day off work (losing pay), find you way to the DMV (no public transport for my DMV), stand in line for hours, pay a fee and get an ID. All to exercise your constitutionally guaranteed right.
Voter ID laws claim to prevent voter fraud…but how much fraud is there? Instead they disenfranchise large number of poor and old voters…who usually vote "D". Perhaps you can see another motive for these laws.
"Try to imagine that you have no car, you're working two minimum wage jobs and just making enough to make ends meet. You get to your jobs by walking and public transport…and every possibility you vote."
You need an ID to get a job…
just go to the low country in SC and you'll
find a whole bunch of those folks still
I think everyone can be satisfied. Make voter ID free and available at all post offices for everyone with a social insurance number. How come we don't have any problem like this in Canada?
Those "disadvantaged people" are somehow able to get to the welfare office and fill out all those forms and show ID.
How's that?
Also, it seems pretty RACIST of Rogers and the other libs here to presume that those that are too poor or too dumb are mostly blacks and vote Democrat. Why's that?
Maybe the Democrats could press for laws that allow what the Soviets did to gin up more voters. You vote you get a bottle of vodka. The day after elections in the USSR was a holiday… Now you know why….
asked of Doctor Warbucks: "You left out "white" and "male." Continue to favor that, too?"
Doctor Warbucks clearly values property ownership and appears to approve of your founding fathers' pre-conditions of that era.
Voting rights based on property rights…quite common in many democracies after your revolution.
He reminds me of the patronising debates we used to have in my classes when I was still in high-school. It was still very difficult to bring up the suggestion of one-man/one-vote in those days (early '80s) without being shouted down as a kaffir-boetie. One condition for the vote which was often brought up by the liberal minded in our class was: education. The voter had to have a certain level of "education".
Great, thereby dis-enfranchinsing whole swathes of people. Who controlled the education budgets (based on race), jobs, group-areas, access to anything & everything, who benefited from free or near free schooling and excellent amenities etc?
It was a sop to mollify the least extreme of our fellows but we figured it would effectively mean a couple of generations of slow enfranchisement. I mean, we, even the liberals, didn't want the unwashed masses to vote, did we?
Why not. Because despite agreeing there should be "universal" suffrage, we still feared them enough to put up another barrier.
That was all lost on us. But then we were young teenagers, in an era of state-controlled press censorship, propaganda fueled news and fear.
This Doctor Warbucks claims to be an educated guy (Phd no less) and spouts this racist nonsense? …because based on his posting record, he is clearly racist.
If I could go back 30 years and clip myself around the ear …I would certainly tell myself a schooled education may be great but it shouldn't be a barrier.
Likewise, you guys should be asking yourselves: who exactly do you fear when you are clearly being disenginous about the voter Id requirements in your country…
The challenge of democracy is that if you really believe in it, you have to let people vote whom you don't like, or disapprove of, or even are afraid of. That's what democracy is: the voice of the people, not the select few.
This can lead to problems, as in the "democratic fallacy," where the opinion of a million people outweighs that of a single person, even if the million are wrong and the single person is right. And indeed the American Founders did NOT believe in total democracy, but a representative one, a republic, but increasingly the distinctions they made have been eliminated — rightly, in my opinion.
If you draw the line anywhere, you better have a good reason why.
Owning property? I know a pair of PhDs who would be excluded because they like living in a part of Boston where they can't afford to buy but can afford to rent. Common in NYC, too. Should we give extra votes to ignoramuses who happen to live where land is cheap, and it is cheap because no one sensible wants to live there?
For the most part, the restrictions reinforce conservatism: people invested in the system as it is. There is an argument to be made for that — except that it has often disenfranchised those who are not respected by the system as it is (like women and people of color), or it over-weights the value of the rich.
Right now, most Americans are urban. But people living in rural areas — not farmers, but people living in areas with a lot of farms — have a disproportionate power in our government. Personally, I think this is wrong, but clearly the Doctor Warbucks of the world do not.
Sorry, doc, that's the risk you take with democracy.
Are you joking? Alcohol and liquor sales only require ID for those appearing under a certain age to prove they are of legal age, not to prove ID. I highly doubt a seventy year old person is going to get carded to by booze. I don't need to show ID when depositing a check into my account, nor do I for most medical care. I've needed it for billing/insurance information and the day I went in for surgery. Aside from that, the clinic never cards me.
I'm lucky to be a military brat with my original birth certificate from 63 years ago, my original social security card, two proofs of address and $54 payroll tax for my ID so that I can vote Yellow Dog Democrat every time.
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