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The L.A. Treasure is BACK! Yakitori Bincho REOPENS... as Izakaya Bincho! [Review] w/ Pics!
(Formatted with All Pictures here:
Earlier this year, a wonderful hidden gem of a restaurant was discovered on Chowhound in Yakitori Bincho, a small mom-and-pop restaurant literally run by 2 people, Tomo-san (the Yakitori Chef) and his wife, Megumi-san, who ran the front of the house. They arrived from Japan in the hopes of opening up a Yakitori (Roasted Skewers of Meats and Vegetables) restaurant that truly excelled in that discipline. After multiple visits, Yakitori Bincho exceeded all my expectations and delivered THE best Yakitori in the L.A. / O.C. area (no hyperbole).
Unfortunately, they were closed down by the City due to lack of certain Fire Permits, and disappeared for almost 5 months. I had nearly given up hope, but they finally reopened this week(!)... with a slight hitch:
They are now known as "Izakaya Bincho," with their slight name change reflective of the unfortunate restrictions the City of Redondo Beach has placed upon them: According to Tomo-san, after their neighboring shops complained about the charcoal smoke coming from their restaurant, this prompted the Fire Dept. and other City Departments to shut them down. In the end, it was deemed that using charcoal was too dangerous and a nuisance (uhm... have they ever seen the numerous Yakitori restaurants all over L.A. and O.C.??).
As a result, Tomo-san and Megumi-san have switched to an Izakaya (Japanese Pub / Small Plates) Menu, while hoping to earn enough money to move out of this location to a new location (and new city) that allows them to cook their dream cuisine: Yakitori / Kushiyaki skewers. Megumi-san confided in me that she hopes they can get enough business and move within "1 year" or so.
From my previous visits, they were always down-to-earth, humble and delivered truly great food, so I had no qualms about paying them a visit immediately. (^_~) I grabbed one of my Japanese Cuisine Hounds and off we went for their Grand Re-Opening!
Izakaya Bincho is still in their same location, right on the Redondo Beach "International Board Walk" portion of the pier. They have no sign installed yet, so if you're visiting, be on the lookout for a simple, homely open restaurant with a dark wood bar, just north of Quality Seafood).
We were immediately and warmly greeted by Tomo-san and Megumi-san, who remembered me from previous visits. They bowed and thanked us for visiting and seated us immediately. :) Looking over their menu, they retained all the items they could from their Small Plates Menu previously, but added a bunch of new items that fit with a traditional Izakaya (Japanese Pub focused on Small Plates / Food). We placed our order and waited with anticipation.
One nice note: Tomo-san continues to use a special Jidori (Free-Range, Hormone-free Chicken) for all his Chicken-based dishes that he used to use for the Yakitori. The taste and quality was evident in each Chicken dish we had.
The first dish to arrive started off with a bang! Sunagimo Oroshi Ponzu (Fried Gizzard with Daikon Radish Sauce). Tomo-san crisps up the Free-Range, All-Natural Gizzard first, before serving it over a house-made Ponzu Sauce with fresh-grated Daikon Radish, and Negi (Green Onions).
This mouth-watering crispness and slight (good) chew from the Sunagimo (Chicken Gizzard) lends an additional fragrant aroma that only roasted Chicken can provide, and when mixed with the light sweetness and tartness from the Ponzu and Green Onions and Daikon Radish... we were totally blown away! Outstanding. (^_^)
Next up was a dish that Yakitori Bincho had mastered: Agedashi Tofu ("Deep Fried Tofu in a Soup"). This is a classic staple of many Japanese restaurants, and I was craving this dish ever since my last visit to Yakitori Bincho (almost 5 months ago). Since then, every rendition of this dish has fallen short, and I was curious and hopeful to see if Tomo-san could still capture the magic.
The dish arrived and smelled fantastic: A light, fragrant aroma from the Silken Tofu and the Dashi Broth. After one bite, all I could do was smile. (^_^) It was just as wonderful as before. The *crispy* crust gave way to fresh, Silken Tofu, with their house-made special Soy Sauce / Dashi Broth providing a light sweetness behind the beautiful savory Broth. This is the best Agedashi Tofu in So Cal (again)! My J-Hound could only smile as well.
The next item was a new item from their Izakaya Menu: Geso Yaki (Roasted Calamari with Salt or Soy Sauce Base). Roasted Squid is another classic dish, but now, without the Binchotan (Japanese White Charcoal Tomo-san used to use) the Squid simply lacked the flavor that only roasting with Charcoal can give. :( The result was a rubbery, crisped Squid, lacking the depth of flavor that is the balance and main draw of this dish. Tomo-san is now forced to use a Salamander for these type of dishes, and the loss is apparent.
Our next dish arrived soon after: Tebasaki Pirikara-age (Spicy Chicken Wings). Despite the boring-sounding English name on the menu, this dish was anything but; we were in for a big surprise.
The Tebasaki Wings arrived with a gorgeous, glistening coat, and we could smell the roasted garlic well before Megumi-san brought out the dish. This was essentially a Japanese-style (or Tomo-style :) Fried Free-Range Chicken Wings with a house-made Spicy Marinade (just slightly spicy), and encrusted with fresh Garlic! The comparisons to Kyochon (the Korean Fried Chicken) immediately came up in our conversation after taking a bite. Izakaya Bincho's version is only mildly spicy (which I prefer) and while there's a beautiful Garlic aroma and bits of Garlic on each Wing, it wasn't anywhere near the overpowering version at Kyochon. The Chicken itself also tasted very fresh, and clean, and overall, this has become my favorite version of Japanese Tebasaki to date. Excellent!
Their Renkon Nikuzume (Stuffed Lotus Root) was a great item from their Yakitori Menu that they carried over. Only this time, it was cooked via the Salamander. Like the Squid, you lose something without the Binchotan (Japanese White Charcoal), but surprisingly the freshness of the ingredients and Tomo-san's earnestness came through: The Marinated Ground Chicken was so delicious, with their outstanding Tare (pronounced "Tah-Reh") Sauce. A touch of sweetness from the Mirin, but with a depth of flavor (from the Soy Sauce, Sake and other ingredients) that most Tare Sauces fall short on. It paired beautifully with the Lotus Root, and even without the charcoal, this dish turned out to be delicious!
Continuing on, I just *had* to get one of their Onigiri (Rice Balls). For me, Onigiri is a true comfort food; a properly made one is just *soul-warming* and brings great happiness. (^_^)v At Yakitori Bincho, they delivered the best Japanese Rice Balls I've had outside of Japan, and I missed them dearly (especially with so many disastrous versions I had in the passing months since my last visit).
We ordered one of their Ume Onigiri (Japanese Ume Plum Rice Ball). I was so happy to find out it was just like before: Made fresh-to-order, with *the* perfect Warm Rice, and plenty of filling, so that we got a beautiful taste of Ume in every bite! This was so... natsukashii (wonderfully nostalgic)! This was straight from obaachan in Tokyo! (^_^) Good, homemade Rice Balls are my favorite comfort food! (along with a few other items :)
As if things couldn't get better, the next dish represented another great comfort food: Zosui (on the menu oddly as "Japanese style Risotto"), which it's not quite. It's more like a Japanese Rice Porridge Soup with Chicken.
And like before (thank goodness), Tomo-san makes his Zosui *from scratch* when you order (most places that serve Zosui have it partially pre-made or completely pre-made with a quick heat-up before serving). Tomo-san takes some fresh chunks of Jidori (Free-Range) Chicken and starts putting together this Zosui. It took about ~30 minutes+ for it to come out, but it was worth it. So light and fresh, that only comes with a freshly stewed Chicken with fresh Rice and Egg! It still remains the freshest and best Zosui I've had in So Cal! Truly soul-warming goodness! (^_^)
The next dish unfortunately couldn't come close to the greatness of the Zosui: Ingen to Chi-zu no Kurobuta Ro-ru (Black Swine Rolls (with Green Beans and Cheese inside)). I'm always interested if a restaurant can make some great dishes with Berkshire Pork, so I was hoping Tomo-san could create something delicious with this dish.
Sadly, it was ~OK at best. There was a nice crispy exterior (not overfried, and with a fresh oil), but surprisingly that was all you could taste(!). Inexplicably, while visually you could *see* the Cheese, Ingen (Green Beans) and Pork, it tasted like... "crispy fried breading" more than anything. There was some texture change biting into the Berkshire Pork, but it was flavorless. Definitely disappointing.
The final dish of the evening sounded intriguing: Sakana to Yasai no Miso Fuoiru Yaki (Baked Fish and Vegetables in Foil (Miso)). Today's fish was Karei (Flatfish). Essentially this was a simpler version of a classic dish like Gindara Saikyo Yaki (Black Cod with Saikyo Miso). It was a nice effort, but ultimately it was average: Nothing standout, but nothing bad about the dish. The Karei (Flatfish) tasted fine, but nowhere near the buttery goodness of a Black Cod or Chilean Sea Bass.
Izakaya Bincho features Beer, Wine, and 6 different types of Shochu, along with 4 types of Sake and Plum Wine. We enjoyed a couple bottles of Karatamba Sake, from Hyogo Prefecture, Japan. Out of the 4 Sakes they serve, it's my favorite, with a nice aromatic nose, and a clean finish. It's not Kubota Manjyu, but it's pretty good. :)
Service is fine with Megumi-san being the 1 person that takes care of all the tables and serving food. She's as humble and sweet as can be. Dishes range from $2 - $11. With all that food and Sake, our total came out to be ~$38 per person (including tax and tip).
There's no denying that the new Izakaya Bincho isn't as strong as its former self (Yakitori Bincho). With Tomo-san being hamstrung by the City, not allowed to cook any Yakitori items (which is his true forte), there's a loss in greatness in the menu. But Tomo-san and Megumi-san were asking all the customers tonight for advice on what new Menu Items we would be interested in, and we had a long talk about some of the great dishes at Izakayas in Japan (and his favorites and mine). Tomo-san mentioned that he would be adding new dishes and expanding his Izakaya Menu based on input, and that shows a lot about them.
While they may lack the greatness that was their Yakitori (Roasted Skewers) Items, they still serve some of THE best items in certain categories that I've experienced in L.A. / O.C. From the wonderful comfort food of those freshly-made Japanese Rice Balls, to the Zosui (Chicken Porridge Soup), to the Agedashi Tofu and more, Izakaya Bincho has a great foundation to becoming one of the top Japanese Pubs around (at least until they can earn enough to move to a new location and city that allows them to cook their outstanding Yakitori skewers again). Here's to hoping this happens soon! (^_^)
*** Rating: 8.6 (out of 10.0) ***
Izakaya Bincho (formerly Yakitori Bincho)
112 N. International Boardwalk
Redondo Beach, CA 90277
Tel: (310) 376-3889
* Note: They only have 4 Tables and a long bar that seats 8 more people, so call ahead for reservations!
Hours: Tues - Thu, 5:00 p.m. - 10:00 p.m.
Fri - Sun, 5:00 p.m. - 10:30 p.m.
Closed on Mondays.
re: SauceSupreme
I'll go with you!
re: SauceSupreme
Hi SauceSupreme,
Nice! :) Can't wait to hear your thoughts on Tomo-san's cooking. Hopefully by then, they'll have added some additional menu items to their new Izakaya Menu. :)
re: streetgourmetla
Hi streetgourmetla,
Definitely report back if you go. I'd love to hear your thoughts on the Japanese comfort food and Izakaya items. :)
re: exilekiss
damn I work in Redondo and never new this place existed. Thanks for the heads up. I will try this place out soon.
Adding Chow Place link.
Izakaya Bincho
112 N International Boardwalk, Redondo Beach, CA 90277
went right after i found out it was open... thanks exilekiss! it was delicious as always and we plan on going back again very soon. however, it was disturbing how on a friday night from about 7-8:30pm, we were the only ones in there...
the food is great. the service is genuine and warm. what more could one ask for in a izakaya? go!!!
re: banquisha
Hi banquisha,
Thanks for the report back! :) Yah, they just opened this week with no marketing or advertising, so it's going to have to be visitors to the Redondo Beach Pier and word-of-mouth to get their customers into the restaurant.
What were your favorites on this latest visit? (Curious what new Izakaya Menu items you tried. :)
re: exilekiss
from my very poor memory, we had: zosui, fried chicken soft bone/kaarage yagen, onigiri with plum, onigiri with salmon, curry croquette, chicken meat ball/tsukune thing, stuffed lotus root, kyoho grape wrapped in prociutto, lettuce and japanese eggplant wrapped in prociutto. all of it was good. no, wait... great. i really can't tell you what i liked more but, i was VERY impressed with the kyoho grape wrapped in prociutto. it reminded me of the prociutto wrapped melons you find at italian restaurants but with a japanese pub twist... genius!!!! i'm going back again this week and will report back again soon :)
re: banquisha
Hi banquisha,
Thanks for the details. :) Wow, it sounds like Tomo-san is already adding items to the menu: They didn't have Kyoho Grapes wrapped in Prosciutto when I went. I'll have to try them (and the Korokke as well :).
re: exilekiss
went again last night. we were there from about 7:30-9:00 or so. not including us, there were two other people there MAX from those hours.
again, the food was DELICIOUS.
we ordered a lot of the same things. however, we tried more new things as well. things we didn't have the other night:
roasted ginko nuts (YUM!)
fresh spring rolls (meh)
onigiri with bonito (great! but i discovered that i like the plum one better)
spicy sausage (I loved it... great flavor and snap! Hubby didn't care for it.)
meat ball pot with kimchi soup (perfect for a cold chilly night. YUM!)
we are developing some favorites now...
definitely the deep fried chicken soft bone/karaage yagen, onigiri with plum, and curry croquette.
i love this place!!!!
very sad to see that there was almost no one there though :(
re: banquisha
They need a better location.
re: banquisha
Hi banquisha,
Thanks for the additional report. Good to know the Roasted Ginko Nuts turned out good (how could it not, from the Yakitori specialist? (^_~)).
"Of course" the Ume Onigiri is better! :P (my favorite as well :)
I'll have to bring some friends by and get them reacquainted with Bincho again soon.
Kudos to you exilekiss for keeping us up to date on this place.
Inspired from your report I took my parents there last Thursday night. I was really eager to go as I really liked the yakitori when I went last June.
We ordered a Zosui, salmson onigiri, the fried chicken wings, the bacon-wrapped tomato, grilled calamari, and a dish with octupus and sliced cucmbers from the specials menu.
The zosui was absolutely delicious. Funny thing is that it reminded my parents, both Greek immigrants, of the Greek soup avgolemono, minus the lemon. My dad asked for some lemon, squeezed it into the zosui, and all of a sudden he was reminded of his boyhood. This was definetly a nostalgic dish for my parents. We were also very impressed that the soup was started from scratch, just for us.
We also enjoyed the onigiri, although were not knocked out by it. Same goes for the calamari dish and the octopus dish. Nevertheless, we could really tell the time and care that Tomo-san put into these dishes, and were impressed with the subtly of the flavors, particularly in the octopus dish.
The two absolute standouts, however, were the chicken wings and the bacon wrapped tomatoes. Both items were easily some of the tastiest things i've ever eaten. I was really struck by the unique and subtle flavors of the chicken wings, including the tiny sesame seeds(?) on the skin. The bacon wrapped tomato was also incredible, as it had an interesting taste, first nice an salty from the bacon melting into a warm tomato aftertaste.
When we were done, Tomo-san came from behind the counter and shook our hands, expressing deep gratitude.
What really saddened me, though, was that besides one other person, we were the only other people there. This is an absolute shame. The time, energy, care, and love that Tomo-san puts into each dish is something that I think is very hard to find today, and the fact that more people are not enjoying Tomo-san's awesome food and heartfelt cooking is a tragedy not just for Izakaya Binchu but also for Los Angeles.
That is why I encourage all hounds who can get to Redondo Beach to experience this restaurant for themselves. As I said in another thread, it is in these tough economic times that we must ensure that the truly special restaurants survive. It would be a shame if Izakaya Binchu would be a forgotten memory instead of a lasting institution that it rightfully is.
re: young_chower
Hi young_chower,
Very nice report back. Thank you! :)
I'm glad to hear your parents and you enjoyed the new Izakaya menu at Bincho. And I totally agree: Isn't their Tebasaki (Chicken Wings) just delicious?! (^_^)
It's also good to hear that their Bacon-wrapped Tomatoes are still good even without the Yakitori grill.
It's tough times out there, but especially at their great prices $2 - $11, it's a bargain for the care and passion put into each dish that comes out of Tomo-san's kitchen.
re: exilekiss
OMGOMGOMG, thank you sooo much for reporting on this. I've been checking every so often on when Bincho was coming back and had all but lost hope when your post came up. I too have dreamed of their agedashi tofu since June! I'm going tonight if I can rustle up some fellow eaters!
You're the best, exilekiss!
re: heinous
Hi heinous,
No problem. :) I was so happy to be enjoying their Agedashi Tofu again, and the other dishes...
Please report back if you end up going. I hope Tomo-san is doing well with the reopening.
re: exilekiss
We'll be there at 6:00 tonight, any one else?
re: JEN10
We had a nice dinner last night. We started with the roasted squid. Not sure if this is an aquired taste, but the texture just didn't do it for us. it was too rubbery. The spicy wings were delicious, crunchiness, the flavor good but a bit salty. The spicy sausage were all devoured, yummmmmmmy. The stuffed pepper was very good as well. Wish we could have eaten more, everything sounded so good. Guess we'll have to go back darnit. Some pictures, some good, some fuzzy (first time photographing food).
re: JEN10
Hi Jen,
Thanks for the report back! I'm glad you were able to go. :)
I'll have to try the Spicy Sausage next time. I believe Tomo-san uses Kurobuta (Berkshire Pork) for the Sausage, so that just makes it even better. :)
Next time you go, definitely try their Agedashi Tofu (the best in L.A.), and if you enjoy down-to-earth, homemade dishes, their Onigiri (choice of 3 different flavors) and their Zosui are must tries! (I'm getting hungry talking about it... ;)
re: exilekiss
Happy to report that I went last night! Aside from our party of five, there was another table of 6, a table of 2, and two couples at the bar. Fairly full for that little place! Tomo-san and Megumi-san were cheerful and welcoming.
We ordered a bunch of stuff, much of it taken from exilekiss' excellent review and suggestions. :) Agedashi tofu, chicken wings, bacon tomatoes, zosui, ricotta tofu, tuna fritters (surprisingly too fishy), onigiri, chicken gizzards, and more. I was so so happy to be eating their agedashi tofu again that I really didn't want to share and ordered another later for myself. :)
The only little flaw was that the food came out relatively slowly, which can be a bit problematic when you have 5 hungry people - every time a dish comes out, we all pounce on it, and it's devoured in 30 seconds. Then it's a 5-10 minute wait for the next one. While I find this to be a a nice, leisurely way to eat, I can see it being a annoyance to some. But it's a function of there being just one (awesome) cook and lots of people ordering lots of dishes.
I'm going back tonight with another group of people! We'll be there around 7:30, I think. Can't wait! :D~
re: heinous
Hi heinous,
Thanks for your thoughts! :) I'm glad to see business picking back up after their re-opening. Glad you enjoyed all those dishes! :) (and thanks for the info on the tuna fritters.)
I empathize with you on the wait, but if you go with a group that enjoys nice Japanese Sake / Shochu / Beer, it's a good excuse to get a few drinks / sips and chat about stuff. (^_~) Please report back if you try some new dishes tonight. Doumo! :)
re: exilekiss
Hello! I'm back from Bincho and happy to report on another pleasant night. I went with a different group of people today, so I wanted them to try all my favorites. Unfortunately, that means I only got to try a few new dishes.
One new thing I had was the stuffed green pepper. The filling (which is the same as with the stuffed lotus root and stuffed shiitake) is delicious, but I personally didn't like the flavor of the cooked green peppers (but my friends did). I would try this next time with the lotus root or the shiitake. Or both! :) We also had the plum/salmon ochazuke, which was very nice. Clean flavors - simple, but soothing, as ochazuke should be. We also tried the veggie croquette, which was excellent. I do like croquettes, but often find them to just be so-so, but this one was really delicious. Perfectly crispy on the outside, probably a little more so than usual, but in a very good way. And inside, it was really flavorful, not bland like so many croquettes can be. So simple, but perfectly executed. The eggplant with miso was a nice rendition of the dish - not mind-blowing, but tasty. And of course, we had the agedashi tofu again, which everyone raved about!
The place was less crowded tonight, which is to be expected for a Sunday. There was our party of 5, 2 other tables of two, and a single at the bar. Our food came out much faster today, which was nice since this was a more impatient group of friends... and they don't really drink. :P But they're good people anyway. :)
Tomo-san and Megumi-san were welcoming and gracious as always. I have to mention one thing also - yesterday, we had 4 pieces of agedashi tofu and 4 chicken wings (the normal amount) to share between the 5 of us. But today, they gave one extra on each dish so we each had a piece. I thought that was a really nice, simple gesture, and I appreciated it so much! :)
I'm sure to be back again soon, and next time, I definitely want to try the fried chicken with green onion sauce. That looks so good. I'm really interested to see what other dishes they'll add also. It would be great if they tried something a bit more interesting with the Berkshire pork. Like, I could picture a broiled pork belly dish, like the one at Izayoi. I bet Tomo-san could absolutely kill that dish. :)
re: heinous
Hi heinous,
Another great follow-up, thanks! :) Yes, if you haven't tried their Renkon or Shiitake Nikuzume, definitely give those a try. Especially if you love Shiitake Mushrooms, their Nikuzume is great! Simple, fresh-made goodness. (^_^)
Good to hear about the Korokke as well. I'll have to try these next time. I've been prodding Tomo-san to try adding a few more Berkshire Pork dishes so we'll see what happens. :)
My report: In short, wow!!
I really think their food gives Yuzu a run for their money, and it is a heck of a lot cheaper. THe quality of the ingredients is exceptional, as is the technique of preparation. Plus, everyone loves the pier. After you stuff yourself silly you get to walk around and look at the boats. Here is what we ordered:
Ricotta Tofu - Cool, creamy, delicate, delightful
Agedashi - Fried Tofu in broth - The broth is rich, the tofu has a nice crust on the outside and is moist and light on the inside. THis is not that greasy stuff you get at other asian restaurants
Pork meatballs in broth - one of my favorites. Rich, flavorful...they really know how to do a proper stock.
Fried gizzards - I still prefer them yakitori style, but the crunch does have a certain allure
spicy chicken wings - A table favorite. Not your daddy's buffalo wings to be sure. A second order was procured
Kimchee pork - Flavors were more savory then either sweet or spicy. Almost like a stew
cherry tomatoes wrapped in bacon - Better than chocolate and peanut butter.
Pork Belly - Layers of succulent meat and fat that just melts in your mouth
Stuffed Lotus Root - (With Chicken, that is. ) I really love the soft 'crunch" of lotus contrasted with the savory/sweet ground chicken. It makes my mouth happy.
shrimp in mayo - Everyone liked this but me. I just don't like mayo on japanese food.
takowasa (Raw octopus and wasabi) - Addictive flavor and texture
Zouisi - chicken and rice broth - I was sick recently and really wished I could send my husband out to just pick up some of this for me. It might even be better than Jewish Chicken Soup
I can't wait to go again...
ExileKiss, I give you full credit on my blog. http://foodandwineblog.thefoodietrave...
re: wasabica
Hi wasabica,
Oh! I'm so glad you enjoyed the dinner with Tomo-san and Megumi-san! (^_^) It sounds like their Buta no Kakuni (Braised Pork Belly) is still as great as ever, and your post makes me hungry for their down-home cooking. :)
Thanks so much for your report; it's nicely detailed and I loved your comment on Cherry Tomatoes. (^_~)
I can't wait to go visit Tomo-san again myself.
re: damon27
Hi damon27,
Thanks. :) I hope you enjoy your visit to Izakaya Bincho and the cooking of Chef Tomo. Please report back if you end up going. :)
re: exilekiss
We went a couple of weeks ago, still as good as ever!!! I tried the sweet potato vodka, very smooth! Can't wait to go back!!!
they are also closed some tuesdays. can't remember if it's the first tuesday or the last tuesday of the month. . . .
I used to go here ALL the time... however, I have recently been laid off and have not been able to support this wonderful institution and its oh so charming and fantastic owners, Tomo and Megumi san. I love this board in that I can live vicariously through others' experiences, even when I am unable to afford it.
This is one of my most favorite restaurants in all of L.A... not only because of the food but because of the people too. On the rare occasion when I do go out for dinner these days, I try to go here. However, when I don't go here when I'm out, I almost feel like I'm cheating on a beloved boyfriend/girlfriend.
I did cheat on these guys last night with Torihei... it's all Exile's fault... again! Hahaha! Report to come soon on the other thread :)
re: banquisha
Hi banquisha,
Glad to hear you still continued to enjoy Izakaya Bincho (hope you get to go back once you're on your feet).
Hope you enjoyed your visit to Torihei. :)
re: exilekiss
LOVED it... more to come later :)
re: exilekiss
E, I requested a dinner at Bincho for Mothers day. I am so excited to go again! I hopr to try some new items, along with our favorites. My husband loves those spicy wings.
re: JEN10
That sauce on the wings is addictive! Sometimes I like to request it on the side so I can dip the chicken thighs(and other items) in it. Also, if you like asparagus and bacon, perhaps you can ask Tomo if he can make you his asparagus wrapped in bacon. He let us have a sample last Sunday and it was great. Simple and delicious.
re: baloney
Hi baloney,
Totally agree. I love that sauce on the Chicken Wings. :) Good to know that Tomo-san is making Asparagus wrapped in Bacon. :)
re: exilekiss
UMMM, extra sauce please!!! I love the tomato and bacon dish, I am sure the asparagas is delicious too. I shall report back on what we consume with delight.
re: JEN10
We had another GREAT meal at Bincho. The place was busy with almost every seat taken. They had two other helpers which was nice, the food came at a decent pace. We tried two new things for us, the kimchee pork, we really liked that, and the ume onigiri, delicious. The Japanese men sitting next to us said they are the Big Mac of Japan. I love the eggplant with miso, the texture is just right. My Hubby love the stuffed mushrooms, and spicy wings. Those tomatoes are sooooooo goooooood, the bacon is so savory. I can never get out of there without having the spicy sausage. They pop when you bite into them. What a way to spend Mothers Day!!!!!!
re: JEN10
Hi Jen,
Very nice! :) Glad to hear your Mother's Day went well at Bincho. And wow, Tomo-san actually had 2 helpers there now? I'm glad for them (FYI: Bincho has been run for the longest time by just the humble chef, Tomo-san, and his wife, Megumi-san).
I love all those dishes you listed; I'll have to go back and try their May Menu items. Were there any May Menu items that you tried? Thanks!
re: exilekiss
Hi E,
I am not sure if the new help is regular or not. Maybe they new it was going to be busy for M day. It is nice to know if they beed more help it is available. As far as the menu went I did not notice anything different from the April menu. There may have been some items I over looked. Next time I want to go with more people, so we can try more items. I still have never had the soup, but I really enjoyed the onigiri. Keep those great reviesd coming
re: exilekiss
Next time you go let me know, maybe we could meet you there. I live about 15 min away and it is always on my mind. When I go out, I want to have a meal that is worthwhile and Bincho has never failed me.
re: exilekiss
To butt into this conversation :P. Last time I went the two extra helpers were there also. This was about a week before Mother's Day, I think? So perhaps they are somewhat permanent. And agree with exilekiss, the Zosui is killer!! And this is coming from someone who doesn't even usually eat egg.
re: baloney
Hi baloney,
Good to know. Wow, it seems they finally got some much needed help permanently.
re: baloney
When I was there last Friday, Tomo said he, his wife, and some friends had gone to Vegas and that his wife was not working because she was recovering from the trip. Hence, the extra help.
(and no, I am not making this up)
re: young_chower
I wonder if they dined @ Aburiya Raku while there....
re: exilekiss
We are meeting some friends tonight, can't wait to partake of the rice with Japanese plum! Oh yummy goodness is in my future!
I'm embarrassed to say that it took us over a year to finally hit Izakaya Bincho. It was delicious...Mr OCAnn loved the flavours here. One sad thing however, was that we were the only ones there early Saturday evening. =(
We had radish salad (one of my top 3 faves), chicken meatball w/daikon, braised pork belly, ricotta cheese toifu, fried oyster (another of my top 3 faves), spicy chicken wings, ika no watayaki (squid w/innards), agedashi tofu (third of the top 3), zosui, banana spring rolls & sake sampler. All told, it was $75 pre tip. Service was friendly, welcoming and prompt. We loved the casual, clean atmosphere...the only drawback is that it took an hour from north OC.
Mr OCAnn declared that this was his favourite Japanese restaurant (I still prefer the subtle flavours of Torihei) and had we not plans in place to do Mastro's this wknd, we'd likely go to IB again to try dishes that have yet to be explored. Thank you EK for putting this on our food map!
re: OCAnn
Hi OCAnn,
Thank you for the report back on your meal. :) I'm so glad you finally made it out to Izakaya Bincho. The Radish Salad sounds like a newer menu item, I'll have to try it next time. And isn't their Agedashi Tofu lovely? :)
Now imagine what it would be like if Tomo-san could cook dishes based on his greatest strength (Yakitori). While this Izakaya food is very good, his Yakitori skills are even better. Thanks again. :)
Finally, got a chance to dine here tonight.
At 7:00 pm , we were the only customers in this low profile restaurant. After reading the reviews here , there was absolutely no hesitation entering as a first timer despite the place being overshadowed by its packed neighbors. Ordered the Agedashi tofu, spicy chicken wings, japanese style fried chicken, spring roll and meatball pot accompanied by a couple of Asahi blacks. Izakaya Bincho did not disappoint us. Every dish was excellent and enjoyable.
I love the contrast in texture of the silky tofu with its crispy skin in broth. The wings were fried just right to give it a crunchy crust . Likewise, the japanese style fried chicken was very flavorful. I believe free range chicken was used. The spring roll dipped in goma which we preferred over the soy based sauce balanced out our taste buds after the first three courses.Lastly, the meatball pot came with a very rich soup, with meatballs that easily pop in your mouth.. It also had tofu, napa cabbage,shitake and enoki mushrooms. It is truly a one pot comfort meal.
Thanks Exilekiss for the original recommendation. I would love to return and try some of their other dishes.
re: selfportrait93
Hi selfportrait93,
Thank you for the great report. I'm very glad to hear you had a great dinner at Izakaya Bincho. Great description of their Agedashi Tofu; simply the best I've had in L.A. :) And "yes," Tomo-san only uses Free Range Chicken for all of his Chicken dishes. I really hope they get to do Yakitori again soon.
Izakaya Bincho
112 N International Boardwalk, Redondo Beach, CA 90277
re: selfportrait93
Hi selfportrait93,
Totally agree. Tomo-san's made-from-scratch dishes are some of the best Izakaya dishes in So Cal. :) I have to go back soon.
Were you able to try any new Seasonal Menu items?
re: exilekiss
Exilekiss, we went for the "tried and tasted" :-) dishes from previous visit such as Agedashi tofu, fried chicken and spicy chicken wings. The roasted black Cod was very simple, tasty and certainly not enough.
re: selfportrait93
No matter how much or how little the serving size is, I don't think I could every get my fill of black cod - IB's version being no exception - except of course if you take my rice away. :)


text:
Test Your Home for Radon During Lung Cancer Awareness Month - Radon gas identified as second leading cause of lung cancer, after smoking
OTTAWA, Nov. 1, 2012 /CNW/ - Recent research by Health Canada estimates that 16 per cent of lung cancer deaths among Canadians are attributable to indoor radon exposure, making radon gas the second leading cause of lung cancer after tobacco smoking. The good news is that it is easy to reduce the risk.
"November is Lung Cancer Awareness Month and an opportunity to raise awareness of this significant, but relatively unknown, health risk", said the Honourable Leona Aglukkaq, Minister of Health. "Health Canada is encouraging all Canadians to conduct a simple test to measure radon levels in their home and to take steps to reduce exposure, if necessary."
Radon is a naturally occurring radioactive gas in the ground that can't be seen, smelled or tasted. It can get into the home undetected through cracks in the foundation or gaps around pipes. The only way to measure the radon level in the home is to take a simple and inexpensive test, which can be purchased at most hardware stores. Health Canada recommends testing for a minimum of three months starting in the fall, when windows and doors typically remain closed.
"Canadians are at higher risk of getting lung cancer if radon gas is present in their homes and if they smoke or are exposed to second-hand smoke," says Mary-Pat Shaw, acting CEO and president of the Canadian Lung Association. "During Lung Cancer Awareness Month, the Canadian Lung Association encourages people to test their homes for radon gas and to eliminate their exposure to tobacco smoke."
As part of the long-term testing process, homeowners can hire a certified professional to test their home or purchase a do-it-yourself test kit. At the end of the testing period, the detector is sent to a laboratory and a report will be sent indicating the level of radon in the home. If radon levels are found to exceed the Canadian guideline of 200 becquerels per cubic meter, then it can be reduced at a reasonable price. Homeowners can visit Health Canada's website for information on the steps they can take to reduce radon levels in their home.
In March 2012, Health Canada released results from the Cross-Canada Survey of Radon Concentration in Homes. This study obtained an estimate of the proportion of the Canadian population living in homes with radon gas levels above the guideline.
For more information on radon please see Health Canada's website.
SOURCE Health Canada
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subset: commoncrawl


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It may be winter, but baseball fans are already thinking spring.
The Detroit Tigers announced single game ticket prices for the upcoming season Monday, but a winning team comes at a steeper price. Ticket prices are higher in every section of Comerica Park.
$5 seats will now be $12 and that price jumps to $20 for Friday and Saturday night games.
Tickets go on sale March 2 at 10:00 a.m.
Click here for a list of prices by section.
KTTV FOX 111999 S. Bundy Dr.Los Angeles CA 90025Main: (310) 584-2000News Tips? (310) 584-2025


text:
Researchers discover a bacteria that shits pure gold
Being able to shit gold has been a dream of both kings and peasants for thousands of years, but scientists have discovered a bacteria that does just that. GOLD FOR EVERYBODY.
It was produced by a bacteria that, according to researchers at Michigan State University, can survive in extreme toxic environments and create 24-karat gold nuggets. Pure gold.
Maybe this critter can save us all from the global economic crisis?
Of course not—but at least it can make Kazem Kashefi—assistant professor of microbiology and molecular genetics—and Adam Brown—associate professor of electronic art and intermedia—a bit rich, if only for the show they have put together.
Kashefi and Brown are the ones who have created this compact laboratory that uses the bacteria Cupriavidus metallidurans to turn gold chlroride—a toxic chemical liquid you can find in nature—into 99.9% pure gold.
Accoding to Kashefi, they are doing "microbial alchemy" by "something that has no value into a solid [in fact, it the toxic material they use does cost money. Less than gold, but still plenty], precious metal that's valuable."
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The original name works perfectly. As we all know, Tywin Lannister shits pure gold, so it's only fitting to name such a...
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Proposing a motion to change its scientific name to C. lannisterus.
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text:
Larry Crowne 2011 V2 Fix XViD CAM DTRG
seeders: 1
leechers: 0
Cast: Tom Hanks, Julia Roberts, Pam Grier, George Takei, Rita Wilson, Wilmer Valderrama, Malcolm Barrett, Joshua Biton, Tom Budge, Maria Canals-Barrera and others
Larry Crowne 2011 V2 Fix XViD CAM DTRG (Size: 1.42 GB)
Format : AVI
Format/Info : Audio Video Interleave
File size : 1.41 GiB
Duration : 1h 33mn
Overall bit rate : 2 148 Kbps
Writing library : VirtualDub build 32842/release
Format : MPEG-4 Visual
Format profile : Advanced Simple@L5
Format settings, BVOP : 2
Format settings, QPel : No
Format settings, GMC : No warppoints
Format settings, Matrix : Default (H.263)
Muxing mode : Packed bitstream
Codec ID : XVID
Codec ID/Hint : XviD
Duration : 1h 33mn
Bit rate : 2 008 Kbps
Width : 628 pixels
Height : 294 pixels
Display aspect ratio : 2.2:1
Frame rate : 25.000 fps
Color space : YUV
Chroma subsampling : 4:2:0
Bit depth : 8 bits
Scan type : Progressive
Compression mode : Lossy
Bits/(Pixel*Frame) : 0.435
Stream size : 1.32 GiB (93%)
Writing library : XviD 64
Format : MPEG Audio
Format version : Version 1
Format profile : Layer 3
Codec ID : 55
Codec ID/Hint : MP3
Duration : 1h 33mn
Bit rate mode : Constant
Bit rate : 128 Kbps
Channel(s) : 2 channels
Sampling rate : 44.1 KHz
Compression mode : Lossy
Stream size : 85.9 MiB (6%)
Alignment : Aligned on interleaves
Interleave, duration : 26 ms (0.65 video frame)
Interleave, preload duration : 522 ms
Writing library : LAME3.98.4
Until he was downsized, affable, amiable Larry Crowne (Hanks) was a superstar team leader at the big-box company where he's worked since his time in the Navy. Underwater on his mortgage and unclear on what to do with his suddenly free days, Larry heads to his local college to start over. There he becomes part of a colorful community of outcasts, also-rans and the overlooked all trying to find a better future for themselves...often moving around town in a herd of scooters. In his public-speaking class, Larry develops an unexpected crush on his teacher Mercedes Tainot (Roberts), who has lost as much passion for teaching as she has for her husband. The simple guy who has every reason to think his life has stalled will come to learn an unexpected lesson: when you think everything worth having has passed you by, you just might discover your reason to live.
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screamingviolet1120 • 28 August 2011, 03:21
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Very good for a cam thank you !!!
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text:
Originally Posted by Anjin-san My company has an office up there and I was on site last Wed. Was supposed to go back on Friday but that didn't work out so well. My normal drive time is about 40 min but the only way to get there now is about a 200 mile detour.
Things are crazy here in Colorado right now. Stay safe..
Originally Posted by Kings Provisional
Chlorion aerarium, the Steel Blue Cricket Hunter My neighbor up the hill says he has seen quite a few of them and their sting is really bad.
Originally Posted by JETS GARAGE OMG ........decisions...decisions...............
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text:
Coral Princess is a twin-hulled boutique catamaran that promises a unique small ship cruising experience in the Australian coastal waters of the Great Barrier Reef, Cape York & Arnhem Land and Kimberley regions. Accommodating just 50 guests, Coral Princess offers the facilities of a larger ship, yet retains the atmosphere of a private yacht.
Coral Princess Review
In this detailed review of the Coral Princess, find the complete small ship description with deck plans and a photo gallery. After reading through our Coral Princess review below, contact our Australia cruise experts for more information and to compare this ship with other Australian small ships and yachts.
Designed for maximum stability and guest comfort, Coral Princess was commissioned in July 1988. Following a full $1 million refurbishment during 2012, guests cruising aboard Coral Princess enjoy the modern comforts of small ship cruising in a unique, relaxed atmosphere. Since reentering service in late March 2012, Coral Princess has received some of her most glowing reviews yet thanks to modern stylings and an improved ride.
Australian flagged, registered and staffed, the ship was purpose-built for cruising in Australia and is the ideal size to access the very best parts of Western Australia's remarkable Kimberley region, the northern coastlines of Cape York and Arnhem Land and the World Heritage-listed Great Barrier Reef.
Common Areas Aboard Coral Princess
The ship's forward lounge is a great place to relax and enjoy the scenery in air-conditioned comfort, and features a comprehensive reference library and plasma screens. The Sun Deck at the rear of the top deck is another popular place to relax and take in the sights, with comfortable deck chairs and a large spa pool adding to the feeling of relaxation. A gift shop, limited laundry facilities, phone and fax facilities, and a SCUBA diving department on select itineraries are also available.
Coral Princess operates an open bridge policy, allowing you to spend time with the Captain and his maritime crew as you cruise. Follow your trip's progression on the ship's charts and chat with Captain, or simply sit back, relax and enjoy the scenery. Coral Princess is fitted with state-of-the-art safety and navigation equipment, and wireless internet facilities.
Dining Aboard Coral Princess
Meals are served in the modern dining room, and with space for all guests to dine during one sitting and no assigned seating, meal times are a great opportunity to get to know your fellow travellers. Breakfast and lunch are buffet-style, and dinner is a combination of buffet and table service. Coffee and tea is available on a 24-hour basis. Meal times will be advised in the onboard daily bulletins. Coral Princess strives to accommodate guests with special dietary requirements; however a minimum of two weeks notice is required. Please note that liquor licenses do not allow guests to bring their own alcohol aboard. The ship's bar stocks a range of Australian and New Zealand wines, and a fully stocked coktail bar is available.
Cabins Aboard Coral Princess
The 25 onboard rooms are bathed in natural light, with a fresh and modern decor creating a breezy feel. You can choose between double- and twin-bedded rooms, each fully equipped with a spacious private ensuite, air conditioning and ample storage space. Enjoy the comforts of the spacious en suite bathroom, featuring hairdryer, international power outlets, shower, vanity unit and toilet facilities. Rooms also feature picture windows for expansive ocean views (except some Cabin category rooms featuring portholes), ample storage space and air-conditioning. All rooms are serviced daily and feature luxurious Gilchrist & Soames toiletries.
Deluxe Stateroom
Six Deluxe Staterooms are located across the top decks of the ship, in close proximity to the Bridge and the Sun Deck. Deluxe Staterooms are a spacious 185 square feet in size and feature picture windows for expansive ocean views along with a comfortable settee, desk, ample storage space and your choice of double or twin beds.
Upper Deck Stateroom
Eight light and airy Upper Deck Staterooms are located on Deck B, a dedicated accommodation deck offering a quiet environment, yet still in close proximity to the Bridge, Sun Deck and Dining Room. Upper Deck Staterooms are a spacious 151 square feet in size and feature picture windows for expansive ocean views along with a desk, ample storage space and your choice of double or twin beds.
Five Stateroom category rooms are located on Deck C, close to the Dining Room and the Explorer excursion boat boarding platform. Ideal for those wishing to avoid stairs, Stateroom category rooms feature modern decor and comfortable furnishings. At 151 square feet in size Staterooms offer plenty of space to relax and feature picture windows for expansive ocean views along with a desk, ample storage space and your choice of double or twin beds.
Perfectly suited to those guests on a budget, Cabin category rooms are located on the lower deck, downstairs from the Dining Room and the Explorer excursion boat boarding platform. Cabin category rooms feature modern decor and comfortable furnishings and are a compact 108 square feet in size. Cabins feature twin circle portholes, air-conditioning,a private en suite bathroom, ample storage space and twin beds.


text:
Featured yarn:
Silk Rhapsody
Fern 799
A beautiful heathered pale green with touches of pale yellow and grey running through, giving it depth and dimension.
Click swatches to see other colors:
Please note: This yarn has been discontinued and we are unable to order more - the drop down indicates what colors are currently in stock.
No further discounts on this yarn!
55% Suri Alpaca/45% Extra Fine Merino Worsted Weight Yarn
Gauge: 5 stitches = 1"
Recommended Needle Size: #7
Approx. yardage = 109 yards
Approx. Weight = 50 grams
Silky Tie Wrap Pattern Free!
Suri Alpaca is a real Luxury yarn - and blended with an Extra Fine Merino Wool, it becomes a soft wool yarn that has some of the characteristics of alpaca (lightness, loft and warmth) with the strength and lustre of merino wool. A great combination, at a fantastic price.
Parentheses show number of skeins available. Quantities are updated every 24 hours. Please make sure you order enough to complete your project, as dyelots may vary.
nubby textured mohair blend


text:
Reader Comments (Page 1 of 1)
With this change why in the heck arent they taking the opportunity to change/remove decursing from mages? Most of them forget the spell even exists after training it. I tried to get one to sheep once, like pulling teeth, asking them to dispel another player or god forbid themselves would probably put them against me entirely.


text:
Everyone here needs to take a careful look at what you are eating
Posted 30 September 2007 - 02:15 AM
I used to think the diet/holistic approach was a joke-- but it really isn't. There is a reason why pretty much only Americans have acne. Go to google and type in "acne diet" and read some stuff.
I completely eliminated grains, breads, pasta, high sugar foods, and dairy from my diet, and after three weeks, I haven't had ONE new zit. This has never happened before. Now, don't get me wrong-- my complexion is far from perfect due to red marks and some shallow scars, but my face has lost its redness and I haven't had one new zit. I normally get a new zit every couple days, let alone none in almost a month .
I tried this approach before and discredited it after a week or so. Why? I didn't wait long enough. But more importantly, I didn't take it serious enough-- I still had the occasional candy bar or Gatorade or potato or loaf of bread. DO NOT TOUCH THEM AT ALL! If you really care about your face looking good, please give this a shot. Do not spike your blood's sugar levels. Live off of vegies/meats (I used to never eat vegies-- but they are an acquired taste-- the more you eat, the more you like them. I actually love broccoli now-- three weeks ago I couldn't stand the sight of it).
But people... please, please, please, go to google and do some research on "diet" and "acne" and give it a shot. If you can't give up chocolate chip cookies or gatorade or macaroni, then I guess you will just have to live with acne.
Posted 30 September 2007 - 04:36 AM
Some people may have an intolerance to a certain food, this can cause head ache, ear ache, digestion problems and acne. Acne is neve the sole symptom of a diet problem. Ive really looked into diet and paid for 2 food intolerance tests that both came back negative.
Posted 30 September 2007 - 07:05 AM
however, whole grains are ok.
Posted 30 September 2007 - 11:50 AM
Posted 30 September 2007 - 11:59 AM
because those people don't have acne, so why would diet make their acne worse if they don't have it to begin with? acne is genetic. for some people with acne following a strict diet can help, although there are many factors that contribute to acne flare ups, not just diet. and in many cases diet may not even make a difference. (for me it really did nothing when i eliminated many foods from my diet)
or just treat it. i eat whatever and don't have acne because it is treated appropriately.
that's not true at all actually. acne occurs in all parts of the world. not just in america. it's also been around for a very, very long time. there are records of acne and acne treatment from the ancient greeks and egyptians.
Posted 30 September 2007 - 05:46 PM
month ago, i stopped eating/drinking those craps and i had no break outs for a week and my face started to clear up. it was awesome.
i still havent figured out if it's sugar or caffeine that causes acne because diet coke gave me huge zit on my forehead. since then i slipped back to bad eating habits so i cant really complain.
i never really had acne problem in my teen years and i ate those junk foods all the same. it's only last year of august that i started to have this problem. i'm suspecting coffemate and excessive amount of alcohol consumption because those are the only 'big' changes i made..
Posted 30 September 2007 - 06:25 PM
Posted 30 September 2007 - 06:33 PM
alot of people dont visit this forum, ive been on here for a while and didnt visit this forum until later
i think people in the mild section should be aware there is a connection
Posted 30 September 2007 - 06:51 PM
alot of people dont visit this forum, ive been on here for a while and didnt visit this forum until later
i think people in the mild section should be aware there is a connection
I agree. We on the nutrition forum already know there is a connection between diet and acne.
Posted 30 September 2007 - 06:54 PM
I agree, that statement you replied to was wayyy off and does not make sense. I've been to many countries and have noticed not everyone has beautiful skin. I've also noticed that in bigger cities people tend to have worse skin than in smaller cities(I bet you can guess why). Ethnicity has another major part in in, as does genetics and things like that. Yea diet may have to do a alot with zits, but there are also other factors as well. Man there are even people from other countries on this very forum, so I don't see how someone could say something like that.
Posted 30 September 2007 - 07:12 PM
It would be similar to someone having great success with Accutane then introducing multiple topics in every forum telling people that they should go on Tane.
But for this section, I think this is a great thread!
Posted 30 September 2007 - 07:33 PM
Acne needs two things to develop: "a predisposition" and "a trigger"
This expains everything without contradictions.
The predisposition doesn't mean that "acne is genetical and you can't make anything about it" it means that you have a predisposition that given a specific trigger will make you 20 or 40 or 60 times more likely to develop acne INSTEAD of something else.
The trigger is lifestyle (so body care, diet and others) which creates those mechanisms (inflammation, infection, hyperkeratinization ...) which in those predisposed are likely to become acne.
To make a visual analogy think of making many little deep holes in the soil.
Then someone puts a short candle in one of the hole.
Then you pour alcohol over all the holes.
Clearly the flame flare will come up from just one hole, the hole with the candle in it.
Keeping this analogy in mind and consider the hole in which the candle is as the "predisposition" and the candle being in a different hole as having a different predisposition (diabetes, hypoglycemia, allergies, migraines) and the alcohol as the trigger without which no flame flare process is started, no matter therefore in what hole the candle is.
So if you keep this in mind you can see why people can eat poorly and have no acne and why indeed the modern world (or the modern worlds in the ancient times ... i.e. those with more chances to manipulate lifestyle and nutrition for the worse) are/were the one with the highest incidence in acne. So while it's not true that acne is only in American its incidence is way highre in the rich america-like countries.
Add to that that many people wrongly believe that acne-diet means elimination diet, but removing this or that food just do little to nothing for a lot people because only the long-term nutritionally adequacy of the diet really matters. Just because you remove this or that food it doesn't mean that your nutritional intake and nutritional physiological influence is better ... in fact done carelessly removing foods may just results in even less nutritients especially those required to keep acne-triggers at a bay and to nourish skin renewal and cleansing processes.
Posted 30 September 2007 - 08:36 PM
Posted 01 October 2007 - 05:53 AM
How do people have so much success with this?! I have been of dairy and grains and sugar for three months and haven't had any breakthroughs yet! Maybe I was never allergic to them at all? Or maybe I'm doing something else wrong...
Posted 01 October 2007 - 06:58 AM
Posted 01 October 2007 - 07:27 AM
How do people have so much success with this?! I have been of dairy and grains and sugar for three months and haven't had any breakthroughs yet! Maybe I was never allergic to them at all? Or maybe I'm doing something else wrong...
What about hydrogenated oils/trans fats? Some people have a problem with those. I started watching out for them about the same time I cut out the sugar, so that might have had an impact on my now clear skin too.
Not everyone has a problem with grains and dairy. I don't. But we just plain should not be eating the kind of sugar in the average diet, whether or not you have acne.
And have you tried getting an allergy test? What about supplements?
Posted 01 October 2007 - 08:15 AM
i've been reading a lot about diet & acne lately too. i also used to think it was a myth, but i'm pregnant now and recently started eating healthier - this is the first improvement i've seen in the last year and a half. and i don't think it's the hormonal changes i'm going through, because not until i changed my diet did my skin start to improve. there is a link between diet and acne-causing hormones - read this article >
acne and diet - insulin, insulin resistance and hormones
Posted 01 October 2007 - 08:17 AM
Posted 01 October 2007 - 12:17 PM
How do people have so much success with this?! I have been of dairy and grains and sugar for three months and haven't had any breakthroughs yet! Maybe I was never allergic to them at all? Or maybe I'm doing something else wrong...
Maybe it's time for you to go to the allergist and have a skin test done. That would be faster than guess and check.
Posted 01 October 2007 - 12:57 PM
True. LOL. I heart Danny's posts..and the fruit and veggie pic at the bottom always makes me happy. Hehe..


text:
Published: 21 February 2013 06:09 AM
Updated: 21 February 2013 01:49 PM
Vancouver could have different look in rematch with Stars tonight
Cristopher Nilstorp to start in goal for Stars vs. Vancouver
Heika: Jaromir Jagr's training methods make mark on young Stars
Heika: As Stars' injuries pile up, a few educated guesses on roster moves
Mike Heika, Stars beat writer for SportsDayDFW.com and The Dallas Morning News, answers your questions about the team in a live chat at 11 a.m. Thursday.
Click here to enjoy the chat on your IPad or mobile devices.
Did you see something wrong in this story, or something missing? Let us know.
Cowboys contest
SportsDay's Dallas Football Pick'em Contest: Predict Dallas football games, win prizes!
College football
Best in Texas (9/29): Baylor strengthens hold at top; UTSA knocked down by team it beat
Saints fail
Big fail for Saints: Cowboys thwart fake punt with game on the line
Club sports
Special report: Inside the explosion of club sports — a billion-dollar industry showing no signs of slowing down
Listen live to 1310 The Ticket radio station. Fast forward, pause and rewind up to 20 minutes and read up-to-the-minute news on your favorite teams.
Get the latest high school sports news, scores, stats, schedules, standings, photos and more for your school on the SportsDayHS smartphone app.


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January 22, 2012 - 22/366
- Woke up, ate breakfast with my family, went to church (and had a cute ass outfit today hahah), said bye to my grandma (she's going to the Philippines for more than three weeks), ate lunch, went upstairs. Then my sister came home and we hula hooped for an hour, then I ate again while we watched the Ravens and Patriots game. Then I showed my sister a documentary/experiment thing about race, then we started to watch The Help but then realized we both saw it already so we watched The Last Song. Then I spent hours making a flier with my sister for her performance. Then homework. And now it's almost two and I finished earlier than I should've cause I used the online notes for the first time this year.
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Woohoo I was right!
But where is the skirt? Those pants look bad.
I uploaded an image with the Honor Points set.
The Honor set looks awesome. Gonna have to get PvPing once Mists drops, I so want to have that one.
Roll the bones!
Awesome looking pvp gear! Thank god I'm playing a paladin
can you make screenshots with the right boots?
Libram ??
That's freaking Libram !!!
Oh yea!
I would not mind the boots if the armour around the feet were modelled to look bigger and more bulky where the toes are. Kind of like how Arthas has his boots, but without the fur.
My YouTube channel: http://www.youtube.com/user/KungKeno21?feature=mhee
My DeviantArt page: http://deathknightcommander.deviantart.com/
Highlighted video: http://www.youtube.com/watch?v=1gDoewJjaUM
love the tome on the belt.... but hate the "priest tier 8" inspired head piece.
Last edited by bot v2.38beta; 2012-07-29 at 11:39 PM.
"Remember that text is going to be how you make your first impression over the internet; if every third word you type is misspelled, people will automatically assume that you're a moron."- Cracked.com


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Jerry Parker - Her Temple
Artist: Jerry Parker
Producer: Jerry Parker
Album: Never Ending Boulevards
Avg Rating: 3.3 ( 7 total votes )
If you were brought up in the church, you're undoubtedly familiar with Corinthians 3:16. Featuring the famous line about the body being a temple, it's the verse authority figures always bust out when they're explaining why God doesn't want you to do drugs, get tattoos, or sit around eating Cheetos all day. Cliché as the sentiment's become through overuse, there are certain people so beautiful you can almost believe they're the vessels of a higher power. Making its world premiere on our front page, solo Booth debut Her Song finds Jerry Parker paying tribute to one such woman. Over his own intricate, headphone-ready production, the Detroit emcee/producer (and frequent Miles Marquee collaborator) gives lyrical expression to the emotions stirred up in him by the girl in question. In addition to contributing rhymes on the back, Booth favorite and fellow Motown repper Scolla exercises his pipes in a soulful, sung chorus. Feeling it? Then stay tuned for further details on Parker's Never Ending Boulevards tape, which as yet lacks a drop date. In the meantime, Scolla fans can also check out new single The Calling, released earlier this week.
Listen to More: Jerry Parker , Premiere
Written by richard on 09/14/12
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36O Juice Recordings
First DJ Booth Appearance:
"Gods Plan" (2011)
Total DJ Booth Features:
3 Songs
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Exercises for Writing Creative Nonfiction Help (page 2)
Exercises for Writing Creative Nonfiction
Personal essays, vignettes, flash nonfiction, letters, and journals culminate not only in the evocation of particular human questions and insights, but in the dissemination of information and the education of readers on particular subjects, the ones the writers are exploring to find answers to life questions.
When you sit down to write creative nonfiction, you may have a word length in mind or the idea for a whole book. You may want to write in journal entries or in one long paragraph, in letter form, or in essays that follow rhetorical patterns of thinking.
The exercises that follow will help you use the material you have from your life, research, and knowledge to write first-person pieces that move and inform others as well as focus or change your perceptions about what you have experienced.
Just Add Water: An Experimental Mini-Essay in a Can by Dinty W. Moore
Author of the memoir Between Panic and Desire and editor of BrevityMag.com, Dinty W. Moore, helps students work in creative nonfiction with this exercise:
Many writers habitually compose memoir-based nonfiction as if someone had once ruled "all childhood stories must be told in chronological order." Though there is obvious utility to relating events in the order in which they occurred, this tidy approach can also be very limiting. Often, it is the juxtaposition of events that gives one's childhood memories meaning, and sometimes the odd juxtaposition becomes a gathering place for discovery and fresh insight. Logic, in other words, is not the only way into the truth.
The following exercise forces incongruity. It also teaches the importance of detail—nouns and verbs, specific moments and particular things. Finally, the exercise encourages the writer to trust "chance" to a certain extent. Seasoned writers often marvel over some element or another that just seemed to show up, unbidden, in their writing, yet ended up being alive, surprising, and richer than where the author was headed. This, of course, is the unconscious reaching up and through the rational mind, but at times it seems random and capricious. If some oddity of detail or language appears in your writing, and it works, then keep it there, and be thankful. You don't have to know why!
Try This
He says:
The first draft that results from the eight steps listed below may result in a finished experimental mini-essay. I have assigned this to students who subsequently published the (revised and polished) version. But at the very least, it almost always generates rich and fruitful raw material.
Important Note: As hard as I know this will be to do, this exercise works best if you do not read ahead. Don't read step two until you've assembled your index cards and pencil. Don't read step three until you've completed step two. Trust me, it works.
Large index cards are best for this exercise, but they may not always be available, so separate sheets of paper will work as well. This can be done alone, but works even better with writing partners or small groups. You may want to set a timer—give yourself about five minutes for each step.
- Assemble four over-sized index cards (or four separate sheets of paper).
- On the first card: Describe a smell from your past. Don't worry whether or not it is a significant or important smell; all that matters is that it remains in your "memory bank" 10 or 20 or 30 years later. Describe the smell, the quality of the odor. Is it sour or sweet, smoky or clean, sharp or dull? Does it remind you of anything? Keep this to around four or five sentences.
- On the second card: Describe part of someone you love, but just a part. Stick to one physical aspect—your mother's hair, your Aunt Lula's elbows, your little brother's teeth. Be specific. Instead of "dad had rough hands," describe the texture of the palms, the shape of the fingers, the bruises or cuts, the caked oil in the seams. No more than six sentences.
- On the third card: Pick a snippet of conversation from your past, something you heard all of the time when you were younger. It can be significant—a parent's correction or sharp criticism—or seemingly insignificant—a dumb joke your older brother made every time you sat down to eat chili. It can be anything at all. The only requirement is that you heard it and that it remains in your memory bank, for whatever reason. Do NOT illuminate, describe, or elucidate. Just give us the quote: "Drink your milk. You want to have strong bones, don't you?" "I don't like milk." "Don't come crying to me when you're old and rickety."
- On the fourth card: Construct a disjointed list of 30 words, primarily nouns, or nouns with some slight modification. Each of these words or phrases describes a remembered something in your past. For instance, my list looks like this: "Ringo. Sled. Uncle Clem's wooden leg. Cooked cabbage. Howdy Doody. Bugs. Sycamore tree." In this instance, it is not important to give enough information for the reader to fully understand. Just make your list. No phrase more than four words long. Thirty words. (It often works best to write 45 words, and then cross some out.)
- When you have completed the five steps above, take the four cards and shuffle them in random order.
- At the top of each card, write a number 1 through 4.
- To the first card, add this title: "Why I Am Who I Am."
You have now written an experimental essay, in collage form. Read it out loud, including the title, and the numbers at the top of each card. Marvel at the unexpected connections and odd logic.
I Just Don't Understand You, Another Exercise from Dinty W. Moore
Dinty W. Moore continues:
Too often, we write about other people because we think we know something about that person, or because we feel that we can weigh in with intelligent correctness on their actions or the choices they have made. Too often as well, we end up sounding like mister- or ms.-know-it-all. Whether we are writing about a celebrity or politician, someone who lives just down the street, or a relative—perhaps a seldom-visited grandfather—the assumption that we actually know someone's motives and understand what factors into their behavior is a dicey one at best. Life is complicated, and people are hard to fathom.
So think a moment about the people you do not comprehend, and would never claim to fully understand, even if you thought long and hard about it. My list would include two friends who struggled to keep together a marriage but simply could not. Neither one of them was bad or at fault. They just couldn't find the working formula, and I have no better take on what they should have done instead. Still, it seems a shame.
I also can't understand a friend who repeatedly shoots herself in the foot just when her career is taking off. Clearly, she wants to succeed, just as we all do, but something deep inside is driving her to fail. Though I have observed this behavior for years, it still makes no sense to me at all.
A less serious but equally baffling example are the folks in my neighborhood (and in most neighborhoods, I imagine) who treat their front lawns and driveways as if they were hospital operating rooms, hosing away every leaf and acorn first thing in the morning, painstakingly digging out each dandelion and virtually every green shoot that does not look like perfect Kentucky grass. Now I like my yard to look nice, but I can't see putting eight hours a week into it, and a few leaves and twigs and weeds are, to my mind, inevitable. It's autumn as I'm writing this, and not only is my lawn covered in red oak leaves, but I just noticed a stray leaf in the living room, by the front door. Mother Nature is nothing if not persistent.
Try This
Make your own list of the people who make no sense to you. You aren't firmly against their choices, and you don't have all the answers—they just baffle you. Put some real people on that list, some types of people (the lawn purists), and even famous folks if you'd like.
Now write about what you don't understand, and how unsure you are about what is going on inside the mind and heart of this person. Don't attack or suggest that you know better; just explore.
Worth 1,000 Words, An Exercise by Judith Kitchen
Judith Kitchen, author of the essay collection Distance and Direction, created this exercise for her students, beginning with an epigraph:
A photograph is both a pseudo-presence and a token of absence…
—Susan Sontag, On Photography
Traditionally, photographs have been used in nonfiction as confirmation. Placed in the middle of the biography, they confirm events, give face to people we've met in print. Scattered throughout the memoir, they attest to the truth of what we're being told. This exercise is intended to move beyond the realm of confirmation, making the photograph a part of the text itself.
They say a photograph is worth 1,000 words. Well, this exercise forces you to cut out those 1,000 words and find another 1,000 words that cannot be replaced by the image itself. Your job, then, is contemplation. Speculation. Meditation. You must surround this photograph with the thoughts and feelings that well up in you as you examine it for what it might reveal—about yourself, your memories, your assumptions, what you know you simply cannot know. You must probe its contents, and then move beyond its boundaries, thinking about what it doesn't say, what isn't in the frame.
Try This
She instructs:
The exercise is simple. Begin with a photograph—one that has some personal meaning: maybe a photo of your mother before she was married; your grandfather standing next to his father, a man you never knew; a place where you used to go on vacation; an album you found at a garage sale, a stranger's life sold for a dollar; your childhood pet; yourself at the age of seven, your lost tooth grinning up at you; an odd snapshot from the box on the shelf, someone you vaguely remember, but who?
Now come at the photograph from many angles. Look at it as a physical object. What is there? Look at its subject. Who inhabits its spaces? Examine the emotions it evokes. Ask it questions. What is your relationship to this scene? Who is taking the photograph? And don't forget to observe what is not there—sometimes absence is what it is all about.
Keep in mind that you may know the people in it, or the story behind it, but that your reader does not come to the photograph with any prior knowledge. Your job is to make it matter to readers as much as it matters to you—and in the way that it matters to you. You can write about the photograph, but not mere description, since you must keep in mind the 1,000 words the photograph could make redundant. If you want to tell its story, you will need to find words that do it justice. Bring to your reader what looking will not provide—the smells, the sounds, the texture of the day. You can write from the photograph, using it as a starting point, expanding on it until it comes alive for the reader, as it has for you. You can write to the photograph, speaking directly to the person there (even to your earlier self), or you can write it into being, telling its story right up to the moment of the camera's click. You can write around the photograph, or comment on it, moving in and out of its physical presence, making it a central part of your written text—necessary to it, and yet somehow removed from it as well.
Put in enough descriptive words that, even without the photo, the reader would "see" its sepia tint, the color of rusty water; or the odd angle of the shadow on the old man's face; or the serrated edge of the white frame that cuts across your uncle Henry's silhouette, stranding him half-in, half-out of the scene—as he seems to be in your memories, only half present, kind of ghostly. But move beyond description into the "tone" of the moment. Capture how it felt to slide down that slide, how high it seemed as you climbed those steps that, now that you look at it, was really not very high at all. The exhilarating, free-from-adults playground world. Wonder about your mother as a young woman, before you were born: what were her dreams? Where did they go? Why did she cut her river of hair? Give that stranger a life he may never have lived, but one that connects him to you in the odd, imaginative space that exists between you now that you own a piece of his life. Think about what is gone, how things have changed, what the photo holds for all time. Think about the nature of time.
What this exercise does it unlock your meditative voice and give it a focus. It allows you to step in and out of the "present" of your piece, saying "perhaps," and "I wonder if," and "Now it seems as though." By directing your own attention to the object itself—the photograph—you become a narrating sensibility; in other words, you find a "voice." The reader comes to know you by the way you have been thinking, and that is the very essence of nonfiction essays and memoir.
Find just the right title—something to give what you've written a context, a position or a stance from which you are looking. The final thing you should do is decide whether or not your words actually need the photograph to complete the text; it may just be that you no longer need it at all—that you've written the 1000 words that are worth one photograph.
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