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Kalyn Recommends:
Are You Blogging About Herbs?
Did you know I was going to choose cilantro? Really! This is one of Hubby's favorite herb (along with green onions). Also one of the first herbs I planted in our balcony garden. We always add this to our soups, salad and salsas. Very versatile herb!!! Here, this is also known as the Chinese parsley. It is sometimes used in traditional Chinese medicine for its cooling effects.
Without a doubt...Rosemary. I fell in love w/ this plant this summer. Not only is it the "bomb" to use in cooking, it is a great in door plant to give as a gift, let grow into a topiary, train to wind up a dowel... I'm lovin' my Rosemary plants all season long...
I LOVE cilantro and use it all the time but the herb that I uncharacteristically used the most this summer would be parsley...so I'll go with parsley :)
What a hard decision!
For me, 2008 is definitely the Year of Cilantro. Between my love for Mexican and for Thai cuisines and always looking for inventive meals to serve to my vegetarian hubby, Cilantro is definitely the king of our castle!
Looking back at 2008, I'd say mint was my favourite herb.
I am relativly new in the world of herbs, but my utmost favorite is...Mint! It truly grows wild around my house and I use it in everything. Thanks for all the ideas that you have provided and keep doing the great job you are doing!
My favourite spice this year would have to be ginger, contributor to so many wonderful meals - kimchi, stew, stirfry, marinades, the list goes on!
I'll have to vote for cilantro as well. When I think of what herb I most often pick up at the farmer's market, cilantro is it. So versatile, so flavorful- it has spiced up so many dishes for me this year!
I'm always torn when asked this question, and truthfully I love most herbs...there's always a variety in my fridge and on my window sill.
That said, basil still reigns Queen.
My favorite herb this year is sage. I cook a lot of chicken and turkey and it really brings out the flavor!
That would have to be Basil for me. I grow it and I love it, I even eat it on ham sandwiches I like it so much.
Definitely coriander! This is the most delicious and versatile herb I have used yet! So many different flavors from one plant!!! I use the plant and seeds in many recipes. What's a Mexican dish or an Indian curry without fresh cilantro? I haven't tried cooking Thai yet, but many recipes call for coriander root. This is one plant that can give it all.
I agree Cilantro ROCKS just made the Cafe Rio chicken recipe on sunday and the whole family loved it!!!! food at stephaniesells dot com
2008: Greek oregano - easy to grow, beautiful and lush, and deeply flavorful.
Oooh, norrmally I go for cilantro too, but I have been using a lot of mint, yes mint, this year.
What??? No basil yet.
I do love cilantro and I'd feel devastated without it. As I would without mint, thyme and certainly rosemary.
But I'm sure that the world would stop spinning without basil.
So I'm voting basil.
This year, my favorite herb was dill. I had SO much of it in my garden (hence the name dill WEED) I couldn't help but use it at every possible chance.
Kalyn, I had Cilantro or coriander leaves in mind and I see that you have recommended it as well. Cilantro it will be.
Thyme, it is warm and brings a depth of flavor to any dish. I enjoy it in meat as well as vegetable dishes.
There are lots of herbs I like, I grow in my garden and I use in my kitchen...cilantro is going to be next, 'cause it's not so easy to find it everywhere, and I'm going to appreciate it a lot...but my best one for ever is basil!...I could'nt imagine my sunny kitchen without it!
This is a hard choice! In the fall & winter, it's all about sage. Spring and summer are dedicated to basil. If I have to pick one, I'll go with basil. I love pesto on pasta, chicken and fish. And then theres the joy of a Caprese salad. Yep, basil.
My favorite herb of 2008 is oregano, I use it all the time!
lizzybee79 (at) gmail (dot) com
Well, BASIL, without any hesitation. I planted the Ararat type (with gorgeous purple leaves)and the Greek sort (with very small, bright green, leaves)and made any sort of Italian stuff with them... well, that was simple: I am Italian ;)
It's so hard to choose! Basil, mint, and rosemary, oh my! :)
I'm going to have to pick cilantro. Why? I have never liked cilantro but have grown it for my husband to use in his dishes. However, this year I made a few Thai dishes and to my surprise I now love cilantro! It surprised me that I could change my tastes but what a pleasant change.
Thanks for a great blog!!!
I'm going to have to go with my all-time favorite: cilantro!
Oh, no! Cilantro it is for me, too. I've gone from hate to love with this one. It's so incredibly versatile, raw or cooked, dried, seeds. . . and it complements a huge range of flavors and cuisines. Can't go wrong with cilantro!
I would definitely have to say basil. I used to have two knee high plants and had a blast figuring out what to do with all of it. Then the military moved us to a winter wonderland *sigh*
I should check into an Aerogarden - have you ever used one?
It has to be sage because without sage there would be no Saltimbocca and that is something I don't even want to think about.
This is a toughie really. My first inclination was lavender, but since I've only had one dish really work well with it so far, I'll choose the one I'll miss the most this winter: Basil. I just made a giant batch of your Italian sausage and zucchini soup and some cornbread using the last of my garden's basil this weekend. I can't wait to pull some soup out of the freezer this winter and reminisce about the summer.
from: floccus (at) gmail (d0t) com
Cilantro is great but my favorite herb for 2008 is the LEMONGRASS of which I've written several posts using lemongrass in soups, grills and salad. It is quite refreshing and goes well with meat, fish, and poultry.
definitely BASIL! love it
I love Rosemary... The smell and the flavor are amazing!
I'd say mint was my favorite herb. I love it's fresh flavor and use it one everything from fruit to salads to salsas.
Sooo hard to choose only one - but lately I've been partial to rosemary.
I also must say cilantro! I am starting to use this more and more in my cooking and just LOVE the flavor.
Ooooo---definitely basil!
lostinabook4 (at) yahoo (dot) com
Kalyn, I know this is going to be such a cliché, but my favorite herb is basil! :)
Basil is my favorite -- followed closely by thyme.
Fresh basil! So clean and bright.
OK, I too have to enter! And even though I know that it will not win, I have to say that PARSLEY must be the one herb I would take with me on a desert island, it makes any dish rise to freshness and goodness!
Dill weed is my current favorite as it pairs so well with such a variety of foods, from seafood to summer squash and peas. My favorite, though, is Sabzi Polov or Persian Green Rice with Basmati rice and fava beans. YUM!
hands down, basil! your campaigning can't work on me kalyn, i can't stand cilantro! tiny tiny quantities only! :-)
Most definitely basil!
It's so hard to pick just one!!! I'd have to say rosemary, though. Not only is it delicious, but it's anti-inflammatory and a great source of antioxidants, too!
Mmmm this is a tough choice... cilantro, parsley, oregano. But when it comes down to it, my choice has to be basil! Fresh, green basil with tomatoes and mozzarella, thai basil with a good stir-fry, etc. Definitely basil!
Fresh rosemary is fabulous!
I really have to say Rosemary - I cook with it all the time no matter what the dish - Always adds amazing flavor and the aroma is wonderful!!
I love, love, love cilantro. In fact, I'm off to make your Asian coleslaw recipe now, which uses quite a bit! Thanks for a wonderful blog. sheepish56 (at) aol (dot) com.
While I do love basil and rosemary, I use cilantro more often than any other herb: in Mexican, Thai, and Chinese foods. Those sure are some pretty knives!
While I know my bf discovered thyme this year, to his heart's delight, I'm going to jump on the MINT bandwagon. I am in love with mint in savoury recipes. Yes.
Another vote for basil. One of the first herbs I ever grew. And I just love pesto! But oregano is a close second.
It's always difficult to decide which is my favourite herb - so many are my favourites! (And of course, you almost swayed me into changing my mind with your beautiful photos of coriander leaf, Kalyn.)
But, I'm holding fast. My favourite herb today is thyme. The adage is true; there's NEVER enough thyme!
I always love basil. It is the BEST!! But we grew lemon verbena this year, thanks to you introducing it to us...and I have to say it is fabulous! I love it!!
Rosemary is my standard favorite, but it's fall, and the time of year when I use the most sage. Going to go with sage this year.
i love cilantro from simple lentil soup to complicated biryani recipe, I can use it in everything. And then some in mexican, thai... I'll have t vote for cilantro.
I love cilantro! It's the yummiest!
This year, I grew lemon thyme and oregano in my small backyard planter. While I love fresh basil and rosemary, I really enjoyed using these herbs...which were unusual for me.
Sounding My Barbaric Gulp!
My favorite is cilantro. I live in Texas and so it's in almost everything you can eat. I love the color and the flavor. I always ask for extra to sprinkle on my mexican food. Yum!
Mint! Love adding mint to unexpected dishes!
I'm going to go with thyme myself. I've put 2 parts thyme to 1 part black pepper in a spice mill; my weekly roasted chicken gets this ground over it until my wrists are tired, then I throw it in the oven and wait for the smell/taste explosion.
Of course I can't disagree with you about cilantro. Just the scent alone has me thinking of so many delicious, and healthy salsas, salads & marinades. But I thought about my posts from this last year and believe that thyme is what found its way into most of my recipes -- and in not so normal ways. I've used it in several baked goods to add something different, fragrant, and unobtrusive. It's a lovely flavor that I'll continue to experiment with.
I have to go with fresh basil. Here in Denmark they sell it in little pots at the grocery store so you can always have a bunch to harvest on your windowsill.
My favorite herb has to be rosemary...you can throw in a sprig into almost anything and it just perks it up. Mmmm....rosemary!
Basil is my fav!
livviebrooke (at) yahoo (dot) com
Favorite herb - basil! It's so versatile, and so easy to grow. Even I can't kill it ;)
Cilantro is one my favorite flavors, but I'm picking dill as this years favorite, because my husband and I have really enjoyed making dill pickles together many time this year...
Sage for the win - probably my love of sausage leads me to try adding it to as many meals as possible. Next year, my fave may be something far different :)
Thanks for the great blog!!
I'm going with basil, definitely. I had one lonely little plant on my fire escape all summer, and even though it never produced enough at a time for a good pesto, I really enjoyed adding a few leaves here and there to salad, pasta, just about anything!
LOL! I knew you were going to pick cilantro :) That's my close second choice.
However, my favorite this year was BASIL. I think almost everything I made lately had basil.
wow only one. i think it would have to be basil. it adds such a fresh taste to dishes. i also love to just eat it plain.
It's nearly impossible to pick just one, but I think I'm going to go with basil this year. It's the only plant that, so far, I've been able to keep alive in California!
Though Cilantro is close to the top, I have to choose Dill. I've been on a dill kick latley.
blizzard.rw (at) gmail (dot) com
Mint, definitely mint. I wish I used it in more things but with summer just coming to an end mint sticks out most in my mind.
I have to vote for BASIL. Without a doubt it's my most versatile and sbsolute favorite!
cathy (dot) reaves (at) gmail (dot) com
I can't think of an herb I don't like! But my favorite has to be dill. I think I feel a loaf of dill bread coming on ...
Sage is my new favorite herb. I've been sticking it under the skin of roasting chicken, crumbling it up over pasta, frying it crisp in oil, stuffing it into ravioli, and basically stuffing my nose into the plant.
I'd have to say - in a LOVELY Mojito!!! Honestly I never liked mint that much before and when I tasted a REAL Mojito with a strong mint taste I was hooked!!
I grew quite a few this year, but the ones I used most were the cilantro and the sweet basil.
I would have to say Rosemary. I love it with potatoes, all sorts of vegetables and even in Apple syrup (
http://www.acatinthekitchen.com/?p=366 )
Dill! I grew so much dill this year and learned just how versatile an herb it is. YuM!
amy.elizc (at) gmail (dot) com
Basil !!!
jyasyin (at) yahoo (dot) com
There are sooooooooooo many to chose from, but I think I chose Basil. While it is truly a necessity with Italian cooking, it is so versatile. I use it with chicken, beef or fish. I use it in sauces and soups. It has to be my all around favorite and most used herb.
I'd have to go with cilantro, too. I use it in most of my recipes; we're heavy on the Mexican and Asian dishes here.
Cilantro is my new fave... yummers!
This is really tough. I would have to go with cilantro since I use it so much. Living in Texas, I cook A LOT of tex mex and cilantro has become a staple in my home.
Cilantro is my favorite herb. I think it is a love/hate herb and I love it.
Hmm, I do love cilantro, but I think I will go with rosemary since I am craving roast chicken right now, and rosemary is my favorite with chicken.
My favorite herb this year was dill, which I have grown for the first time and used in several dishes. I will do it again.
It's a toss up between cilantro and chives. I love them both!!
My favorite is basil. I am trying to grow it myself - not having very good luck. Sigh.
I definitely choose cilantro...from the taste to the fragrance, I love everything about that herb!!! :)
My award for Herb of the Year goes to sage - This is the first year I've dried it myself, and using home-dried sage is so much nicer than the powdered stuff in the bottle from the store. I've also used it fresh in some of my favorite recipes such as Polenta with Sage & Parmesan
My favorite herb always has been and probably always will be basil. In fact, I better get busy freezing some of mine before the cold weather gets to it!
Congratulations on 3 years of WHB!
There's no need to convince me to vote for cilantro. Oh how I love it. Cilantro 08!
I grew "holy basil" this year and am now addicted to it. But in small quantities. http://en.wikipedia.org/wiki/Ocimum_tenuiflorum
It has been in nearly every salad and stir-fry all summer.
chef (at) mz-pi(dot)com
I love cilantro too, but I'd have to say my favorite herb is dill. It's just so fragrant.
Hands down, it would have to be cilantro! (Basil comes in 2nd...) I keep my cilantro in a special container in my fridge and ALWAYS have some available. I not only use it in my salsa but now I add it to my stir-fry, sprinkly some on huevos rancheros, drop it into my albondigas soup, etc.
I would have to say Basil...Just can't live without it!
Well, that's a touch choice, but I'm going to say dill.
I LOVE Mexican food so I have to go with cilantro. clbeth (at) hotmail (dot) com.
It sounds dull, but I became re-enamored with parsley this year. I use it all the time and it really makes such a difference.
Cilantro!!! Gotta have it!!!
I'd have to say basil. Fresh basil is amazing!
tinkerbellx2 (at) sbcglobal (dot) net
If I lived by myself, I would use cilantro in every dish I could, however, the latest cries from the family is "NO CILANTRO". Coriander overload has caused younger members to rebel. So begrudgingly I've had to resort to parsley a lot of the time, which is still a very versatile and great herb, and has filled the leading role of cilantro very competently. Dexterous parsley is my vote for this year.
My favorite herb is definitely Basil. It's good both fresh and dried. I had a big healthy Basil plant at the last place we lived and I really miss it.
Basil has been my favorite until this year when Cilantro has move far ahead.
i really love cilantro and as i read through the comments here i am not alone :)
My favourite herb this year is the Scented Geranium (Pelargonium)which I use mainly in making spoon sweets and for savory dishes, fennel.
My favorite new herb would have to be pandan (screwpine) leaves - they should make a room freshener out of that stuff:)
Okay, not original but always there in the garden when you need it....BASIL! Just the smell stimulates the appetite. Grew it from seed and will try more varieties next year!
I think I will have to go with ginger. It is so versitile and can go in savory and sweet dishes.
I love love love basil. So versatile, so tasty.
Basil... I love Basil. First of all, it always does the best for me in my herb pots. Second, it adds such intense flavor and I love the smell of it!
My favorite herb is Lemon Thyme. I keep a plant on the kitchen windowsill and use it in almost everything. It gives a deliciously fresh flavor to everything it goes into.
I have experimented with lots of different herbs, but I always come back to basil. I love picking up bunches from the farmers market to make fresh pesto.
sparkelle (at) gmail (dot) com
My favorite herb is sage. It's earthy, furry, you can fry it, you can have it cooked, raw, chopped, whole, fresh, dried...you can use it in sweet or savory applications and it's what dirt would taste like if we were meant to eat it, I think. It embodies the scent of the earth, too. And is an entirely underused herb (even though I'm sure others would disagree).
Much as I love cilantro (and I know just how much Kalyn loves cilantro!) and basil during the summer months, the herb growing in my garden that I will go out and pick no matter the season is thyme. Fresh or dried, it never disappoints. My choice for favorite herb is thyme.
I luv Cilantro!! I use it in just about everything :)
Cilantro for sure! I love the flavor and it just makes dishes look so pretty. :)
Great minds think alike because before I got down to your food items, I was thinking about cilantro. Basil is a close 2nd choice.
this year i discovered lemon verbena and love it!
I definitely would have gone with Cilantro until this year when I tasted True Greek Oregano for the first time. Wow! You've not tasted Oregano until you've tasted this. My partner planted it in the garden, it's an heirloom variety and it's out of this world. The smell, the taste... ahhh! It makes any dish it's added to. Even dried it keeps it's flavor really well. So for 2008... I vote for True Greek Oregano.
I love so many of them but thyme goes with just about everything!
Oh my...the pressure! Picking one...how do I choose? Maybe combine several to make one...Cildillbasage? Ha! Kidding....I think I am going to go with dill. :)
i'm gonna have to go with oregano. it's the only one that survived the move indoors this year. plus it made my take on italian green beans over the top. yum!
Definitely dill!
can I enter twice? ;-)
I am going to stand firmly behind Rosemary - I love the way it grows in my garden, I love the way it makes roast chicken super yum, and I generally just think it is great.
Even before I read your post I knew I was voting for cilantro. I've used it more in the past year than in my entire life, and I love it!
My favorite herb of 2008 is ... parsley! Really, I have started using it more often in everything from pasta sauces to meatballs to salads, because of the bright green flavor that it has, and how long it will last in my fridge (so much longer than basil, which used to be my frontrunner). Go parsley!
Basil tops the list! Fresh basil brightens every dish! Close to the top would be fresh rosemary and fresh cilantro.
I am a lurker here, but have enjoyed trying some of the delicious looking dishes you have posted!
I'm tempted to say mint, because I drank A LOT of mojitos this summer...but I can't turn my back on rosemary. The mere smell makes me swoon. It'll always be the fave.
I love mint!
It never fails to give me a warm feeling =)
Cilantro has been and always will be my favorite herb. It's like crack to me. It makes everything taste better - chicken, soup, salad, pizza. Everything.
chefsquire at ymail dot com
My favorite herb is cilantro. It's fresh, clean taste is just perfect. It is always available at the grocery and adds to the flavor of many of our favorite recipes. Jancd
My answer is the same year in and year out: basil. It's fantastic with tomatoes, in vinaigrettes, in sauces ... can't get enough of it.
After my trip to Greece, earlier this year, my favorite herb has to be dill, which brightens up vegetables beautifully and brings back memories of greek dishes.
BASIL!! Love it! And it helps that it's one that grows well here in Alaska.
Sign me up!
lydia.bower @ gmail.com
I use it very liberally. I have to stop myself from thinking less of people who hate cilantro. j/k. LOL. ;)
i still can't go past coriander (cilantro). it's compulsive for me.
This is an easy one for me. I guess it can be an herb, it is sold that way dry at least. On a trip up near Mount Shasta in California, we visited a farm that just had fields and fields of lavender. Before this I was under the impression it was just a flower and that nobody cooked with it or used it for culinary reasons. Hey I never looked at what was in herbs de provence, have you? Well after some lavender lemonade I was given at the farm I became hooked. It looked like pink lemonade but it was not.
Anyways from that point on I was hooked on lavender. It became my secret herb of the year.
This year I fell in love with Rosemary.
For 2008, my favorite herb is Cilantro. I started off making a fresh salsa with corn and black beans that uses an entire bunch of cilantro- there is so much of it, it's almost like the lettuce in a salad. Now I am throwing cilantro in everything, asian glazed salmon, tuna salad with avocado, and my slaws. I buy a bunch or two a week! I remember when I used to have that kind of a basil habit. Thanks for the great contest!
Cilantro is my favorite. Hands down.
Not to be a suck-up or anything...but yeah. It's Cilantro.
Cilantro has been my favorite herb for years. We use it in soups, salads, guacamole, dips, marinades, you name it. Delicious and versatile!
So hard to decide! ...I'm between Basil and Cilantro! My two fav!!
But since I am a latin girl, I'll choose CILANTRO! ;)
karina_ms at hotmail dot com
So many to chose from! Cilantro would probably be top on the list but oregano is what we have used a lot this summer... I can not seem to grow cilantro and my oregano plant is taking over the garden!
Basil. Has been for years and probably always will be! I put it in everything and I don't think I could live without jars of home-made pesto lined up in the freezer for winter!
My favortie herb would have to be basil. I use it in so many dishes. I grow my own and harvest it in the winter so that I always have some available.
Basil, basil, basil! I try (and use) lots of others, but always come back to - basil.
Jo Anna
edjoannaaz at hotmail dot com
I love love love thyme in all it's glory!!
canole07 at yahoo dot com
Definitely basil. Mmmm.... pesto.
My favorite is marjoram, which I'm able to grow year round in northern CA. I love to add it to almost anything, especially soups and pastas, by the handful!
I'd say my favorite herb would be basil. I just love how FRESH it is, tastes and how easy it is to grow!
I'm with you. Cilantro is my hands down favorite. We put it on just about everything, whether it belongs there or not!
My favorite herb of 2008 is lemon verbena. My plant is three years old now and beautiful and lush. It's one of the first herbs as well as the chives to appear in the Spring.
I'd have to go with Basil, this is the first year I've had some to harvest in my new backyard and I just love the sweet fragrant smell.
Also, technically not a herb, but I'm also loving kaffir lime leaves, especially wonderful in Thai fish cakes!
Sage Sage Sage Sage Sage. Not sure what it is about that plant, but i also love the way it looks growing in my pot.
Fresh basil, sandwiched between a slab of fresh mozzerella and a thick slice of bright red garden fresh tomato, with a drizzle of olive oil. Oh man, I MISS SUMMER!!
I will always claim cilantro as my favorite. I could use it in almost everything!!!
My favorite herb is shiso / perilla. Found in our pork, eggplant, and shiso soup, among other recipes.
Rosemary! My family now asks, "So how much rosemary is in this" before they eat anything I put before them..haha.
My favorite herb of 2008 is THYME because there can NEVER be too much thyme!!! (PUN intended!)
I am crazy about most herbs but my favorite this summer was a perlargonium or scented geranium with the most vibrant - if a scent can be said to be vibrant - lemon scent. Every time I brushed by it in my garden boat, it exploded with lemon, an odor so reminiscent of long, lazy, sunny summer days. It's great in salads, drinks, baking, dried or fresh.
Am I too late? Probably. But cilantro is tops!
My favorite herb is ROSEMARY! I love rosemary and SO many things even though I am not really a big herb fan (Shhh! Don't tell anyone!).
cseybt [at] gmail [dot] com
I like rosemary the most. It is so good on oven roasted potatoes. Garlic would be a close second.
My vote would have to go to Cilantro,,,,,,,love it in just about anything!!!
I love them all! Rosemary is uppermost in my mind now, maybe because the weather is (finally) cooler & Rosemary roasts so well. But, like others, cilantro is tops. I was first introduced to cilantro in Mexico in frijoles a la charra & from then on, they started showing up in everything I prepared. What a versatile herb.
Just has to be Basil, followed by Basil, then Basil, maybe Sage.
Cilantro...yum! Cilantro, tuna, tomato and avocado salad...in soup...yep, cilantro. Debbie
Rosemary and Thyme! I can't pick just one, they're both great!
oooohhhh....I was going to hands down pick cilantro, but because of all your blogs about and recipes, and wonderful tastes that I tried with it.....SAGE is my fave for 2008!!! I have always loved the plants, they're gorgeous, but didn't know much what to do with it. I will now be growing more varieties and colors of sage next year and look forward to introducing others to its wonderful taste. Christine
Cilantro is great with lots of dishes, but I love Thai basil the most. It compliments my noodle soup very well and I can't enjoy the noodle without it. Not very easy to find in my area though
juan_hurrican (at) yahoo (dot) com
I never met an herb I didn't love so I agree with you all about your herb choices. My herb to praise is going to be tarragon because this poor little guy doesn't get appreciated quite enough and he is tasty, I tell you! Especially in anything with a mayo base like chicken salad, egg salad, bearnaise sauce, etc. Thanks for the oppertunity to express my love for herbs! Rock on!
My favorite is rosemary. It goes in a lot of dished and it's easy to grow!
my all time favorite is cilantro, i add it to all sorts of dishes.
Mint for me!
Thanks for organising this, and happy birthday to WHB!
I guess I have to go with lemon thyme this year. I've used almost constantly with chicken, fish, beef- I do love cilantro and basil though too and use them a lot, but I still have to say lemon thyme.
I would have to go with chives for favorite herb. I love cilantro and rosemary, but chives have been my go-to herb for the last few months. Toss them in with eggs for a dash of flavor, add them to cream cheese for a tasty spread, good in just about everything.
I thought I was all original until I read all the other comments...well if not original, at least I'm in good company.
Is Basil more original...is it too late to change my answer.
No wait, Italian Parsley...yeah that's it.
Italian flat leaf parsley. I know it seems like a boring herb, but I just love it's fresh taste. I put it on or in everything! :)
I forgot to leave my email: phallman (at) charter (dot) net
Hey Kalyn - you [b]know[/b] that for me it is cilantro. We can't get enough of it. We pulse it into a pesto, toss it with noodles to make pad thai, add it to a salad, put it on a sandwich, use it in an omlette or make a mean cilantro martini. To us it rocks!
Keep those other wimpy herbs - basil, rosemary, sage, oregano . . . no thanks. Bring on the cilantro!
To those of you who say cilantro tastes of soap . . . pass a bar of [b]that[/b] soap MY way!
Love all the advocacy for herbs! I can't ever get enough of most of them. But right this minute, rosemary is my favorite -- I picked it because I'm so in love with kebabs of all kinds made on rosemary skewers.
I really thought so long and hard about all the 3 questions, how hard it is to pick ONE, hehe ... ginger gets my vote for fave herb of 2008! can't get enough of it and I try to sneak it into the cooking ... ultimate comfort food ingredient for me ;)
my favourite 2008 herb is thyme!! Cause this year finally I arrived to have it fresh, onto my balcony! :)
Oh this is an easy one!
Hands down BASIL!!!!
That is how I found your blog too BTW, I was looking up how to save my fresh basil as I was getting so much of it from my CSA shares.
Thank you, I now have basil until spring packed neatly away in my freezer!
Basil. No question. It was the one thing I was determined to grow this year and the one that I had the hardest time with.
My favourite herb is cilantro and mint. I used to add some of cilantro in cooking with soups, gravies, curries, raitas and chutneys. For Mint, I used to make indian korma curries with gives great aroma and fragant to the curries in both veg and non-veg along with some cilantro.
Ooo. If I had to choose just one, I would say Thai Basil. Congratulations on 3 years of WHB, Kalyn!
Cilantro! Of course!
TARRAGON is my favorite this year because the plant I planted last year had a very good year this summer, so good that I was googling recipes every week to use it. And the plant was absolutely gorgeous in my garden--such a lovely deep green. Every time I passed it I would take a taste. One of my most successful recipe finds was "Cod in Tarragon Tomato Broth" from Fine Cooking #36. Delicious. carolepip (at) verizon (dot) net
Chives, because I started a brand-new herb garden and that's the traditional first planting.


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|Young Family Story Time
Event Type: Young Family Story Time
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Registration required. Call 352-3383 to register. So more children can participate please choose only one session of storytime. Children 18 months through 5 years attend with a caregiver. Stories, songs, fingerplays, & crafts. Interact with your child to help develop a life-long love of reading.
Location: Main Story Room
Presenter: Kathy Cornachione

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Vote: Current Top 10 International Entries
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Who will win the International Division of the Small Cool Contest? It's up to you to decide. Check out the current top 10 entries and cast your vote for your favorite.
10. Nicola's Skyline Views
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Kristi's place is eerily like a pet fantasy of my partner's: a room that feels like being withing an old black-and-white TV, with the people being the only color! Hopefully in real life, thought, some of the grays turn out to be nuanced subtle colors, or else it could be a bit grim.


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How To Make Fried Rice
Cooking Lessons from The Kitchn
If your experience with fried rice has only been the greasy, overly-salty affair from Chinese take-out, then you need to make this fresh, seasonally-inspired version — without delay! Grace Young's stir-fried rice is light and aromatic. Soy sauce and ginger are used for seasoning, but they're not so heavy that the vegetables get lost. You could eat this dish every day and never get bored.
Here's a step-by-step guide on how to make quick, easy, and delicious fried rice at a moment's notice.
Grace Young calls this recipe "lazy man's fried rice." She says it's her go-to dish whenever dinnertime arrives and she's gotten so distracted with work that she forgot to cook anything.
The key to good fried rice is having cold day-old rice in the fridge: not only does this mean the stir-fry comes together in a snap but it guarantees fried rice with the perfect chewy-tender texture. Grace says she makes double the rice she needs whenever she makes it so she always has some left over in the fridge for this recipe. Be sure to fluff the rice as soon as it's cooked and before storing it, or else the rice tends to solidify into a block. You can also halve the recipe if you don't have quite as much rice as called for here.
Keep tasting the dish as you cook. You're not looking for a crust or a particular color on the rice. It's done as soon as it tastes good to you. Dish it out and settle in: a bowl of this fried rice is a deeply comforting thing.
See our earlier posts in this series for more
on wok cooking and stir-fry basics:
How To Stir-Fry Chicken
How To Stir-Fry Vegetables
Need a wok? Here's our guide:
How To Buy & Season a Wok
Fried Rice
Recipe from Grace Young, author of Stir-Frying to the Sky's Edge
What You Need
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes
1 cup diced carrots
1 cup fresh or frozen corn kernels, defrosted
1/2 cup fresh or frozen peas, defrosted
1/2 cup chopped scallions
For the rice
2 tablespoons grapeseed, canola, or peanut or vegetable oil
4 cups cold cooked rice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce
1 large egg, beaten
1/4 cup toasted pine nuts, almonds, peanuts, or cashews
2 tablespoons minced cilantro (optional)
A 14-inch flat-bottom carbon steel wok
A fish spatula or other thin, flexible spatula for stir frying
1. Cut Up the Ingredients: The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified above. Cut the aromatics as directed and set them aside in a bowl. Finely slice, then mince, the ginger. Don't grate it on a grater. Cut the vegetables and set them aside as well.
Optional Step - Egg Pancake: There are several ways of adding egg to your finished fried rice. You can simply cook in the beaten egg at the end of cooking, or you can make an egg pancake. To do this, heat the wok and add 1 teaspoon of oil. Swirl in the oil to coat the bottom of the wok. Add a beaten egg and tilt the wok so that the egg covers the surface like a crepe. Cook the pancake about 30 seconds to a minute until it's just set. Use a metal spatula and flip the pancake and cook for 5 seconds or until set. Cut into small strips and add to fried rice near the end of cooking.
2. Prepare Your Wok Space: Set the bowls of vegetables, aromatics, rice, and soy sauce near your stove. Also, have a very small bowl of water next to the stove.
3. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.
4. Pull Wok off the Heat and Add Oil, Then Stir-Fry Aromatics: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)
With the wok back over the heat, add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant.
5. Add the Carrots and Stir-Fry: Add the carrots and stir fry for 30 seconds, or until the carrots are bright orange.
6. Add the Corn and Peas and Stir-Fry: Add the corn and peas and stir fry for 1 minute.
7. Add 1 More Tablespoon Oil: Swirl the remaining tablespoon of oil into the wok.
8. Add the Rice and Scallions and Stir-Fry for 2 Minutes: Add the rice and scallions stir-fry for 2 minutes, breaking up the rice with the spatula until it is heated through.
9. Season the Rice: Season the rice with the salt and white pepper.
10. Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.
11. Finish the Rice: Add the chopped egg pancake and pine nuts. Toss to combine. Alternatively, you can stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the cilantro.
Additional Notes:
• Stir-Fried Rice in a 12-inch Skillet: If you are cooking in a 12-inch stainless steel skillet, halve the recipe to prevent rice from falling out of the pan
• Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.
• Substituting Other Vegetables: Substitute up to 2 1/2 cups of vegetables in place of the carrots, frozen corn, and frozen peas. Leftover meat (shredded or diced small) can also be added.
Now that you're done, clean your wok!
How To Clean a Carbon Steel Wok
More From Grace Young
Visit Grace's Website
• Grace Young.com
Find Grace's Books
• Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
• The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
• The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing
Want to Learn More About Wok Cooking?
• Join Wok Wednesdays, a group of enthusiastic cooks working their way through Grace's book, Stir-Frying to the Sky's Edge
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(Images: Faith Durand)
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36 Comments
I always use freshly cooked rice (rested for 15 mins with a teatowel under the lid of the pan), or MICROWAVED leftover rice. The reason for this is that cold rice goes lumpy, and unless you break it up very gently with your fingers beforehand, you will need to manipulate it with the spatula in the pan, which is hard work and it breaks the rice grains if you're not extremely careful (you can probably tell I'm obsessive when it comes to rice.) I think the reason Chinese always say use leftover rice is because a) fried rice is traditionally a tasty way of using up leftovers, and b) Chinese steamed rice tends to be on the sticky side. I've heard that the rinsing of rice not only serves to remove surface starch and dust, but Chinese cooks do it vigorously in order to break the grains so that more starch is released during cooking.
This is one of the first things I learned to cook!
i registered just for the purpose of commenting here...!
I am an American born Chinese, but my mom was born and raised in Taiwan, and my family is Chinese.
It seems that the purpose of fried rice here is more of a way to get a whole meal's worth in, but do Americans know that back in the day, Chinese people didn't add all this extra stuff to fried rice? It was just eggs, rice, some salt, and green onions (scattered on as you turn the heat off). My mom says, "the rice is white; why do you need to make it brown?" In my opinion, green onions / scallions definitely add enough flavor!
i've never had ginger in my fried rice before, and my mom never used soy sauce in our fried rice (and she's a darn good cook!)... The additional vegetables are okay, but ginger and soysauce, and red pepper flakes?! <--Red pepper flakes do not belong in Chinese cuisine, unless you're talking about Szechuan peppers.
Sorry this post is so much hating, but I had to say it!
I make several types of fried rice depending on how lazy I am:
1. The all out one (as I call it) - instead of oil, I use bacon and bacon grease. Ribbons of egg, ham, peas, and green onions.
2. The everyday one - oil, egg mixed in to the rice, peas, spam (if I'm feeling generous), and green onions.
3. The lazy morning-rush-I-only-have-15-minutes fried rice: garlic chili sauce (the jar with the green cap), egg scrambled into the rice, green onions. This one will wake you up in the morning based on how much chili I decide to put it.
I usually use leftover rice that I leave sitting out on the counter in a bowl covered with damp tea towel. I've tried keeping rice in the fridge and just don't like the texture. Oh... and soy sauce, salt, and white pepper is a must. No other seasoning.
Probably just confusion on my part, but I read step 4 - "Pull the wok off the heat..." - and get a little bothered when the instructions never explicitly put it back on the burner and the photos never show it off the burner.
Maybe it could be clarified a bit to point out that this is just so you can check whether the wok's too hot for the oil (at least, that's why I think you're pulling it off the burner)?
@Megan T- you speak the truth. Soy sauce on rice is absolutely sacrilegious to any Chinese person who is worth his grain of rice. Chinese people just don't do it, it is considered poor etiquette at the table and an insult to the chef.
PHILMILLS: Pulling the wok off the heat when you add the oil is so you can swirl the oil around to keep all your food from sticking. It is not because the oil is too hot, but if it starts smoking, when you read further down, you will see that they are telling you to wipe out the smoking oil and "start over again Two different situations.
@Megant: There's nothing wrong with non traditional ingredients or techniques. I know many Chinese people who love chili flakes in their fried rice. Personally, my favourite additions are pancetta, shrimp, snow peas, scallions and sliced fresh chilies.
In Indonesia, you'll see street vendors late at night selling fried rice - they do a different spin altogether - egg mixed into the rice, the rice itself is seasoned with salt, white pepper, kecap manis, soy sauce, and the different spin - shredded cabbage!
It's soooo good. So, yes... I don't see why you can't have "non-traditional" ingredients. I think that's what makes fried rice so great... you can put whatever you want in there.
@Phillmills - I see your confusion! I re-worded the instruction a little to make the process clearer.
Thanks for all the comments, everyone! I love hearing how other people make their fried rice and what you like to put in it.
Normally fried rice served with fried chicken and chilly past here in Sri Lanka in restaurants, but at home i do my version with may be chicken or sausages with egg and veggies. to add flavor i use soya source and its one pot meal and instant. i think these food originally form Chinese and they might do it in a different way. bottom line this is an easy, instant, whole meal for every one!!
OK, I said I'm obsessive about rice. Here is my secret for that "perfect chewy tender texture" - use freshly cooked JAPANESE rice. (Basmati rice also gives good results, although the texture is almost that of a biryani. The very elongated grains and total lack of stickiness, although delicious, is not what most people associate with traditional Chinese fried rice.) The secret is in the cooking of the rice: rinse very GENTLY; cook using the absorbtion method (1 part rice: 1.5 parts water); heat on HIGH for 10 seconds at the end of the cooking time; allow to rest, lid on, and off the heat, for 15 minutes. The rice is now ready to fry, and will have that lovely, almost 'al dente' yet perfectly cooked texture with no sogginess. The wokking will just be a matter of combining the rice with the other cooked ingredients, with minimum arm work - I like to move it around as little as possible so bits of rice catch and lend a nice smokiness.
@paley: thanks for the support!
what about Sesame Oil?
I had thought this was a basic way to get a fragrant fried rice
Some people think the rice should be stir-fried with sesame oil---but the oil has a low-smoking point which isn't suitable for stir-frying. When sesame oil is used it's added at the very end to give the rice fragrance. You don't need very much to impart a wonderful nutty aroma and flavor.
This is a good base recipe to switch up with whatever veggies/meat combinations you want. To those of you who are complaining that this isn't traditional Chinese fried rice...the recipe doesn't claim to be Chinese at all. It does claim to be fried rice, which it is.
How long can you keep rice in the fridge? I always read that fried rice should be "day old". Can it last a few days? Or should it be the next day?
Nerdgirl: I'm sure that others will have their own thoughts, :P, but personally I've happily used leftover rice up to a week old with good results and no ill effects.
Thanks for the yummy fried rice post. Two foods I like to add are bean sprouts and diced tofu. Seems like more of a meal with the tofu. Or, maybe add more than 1 egg for 4 servings.
The timing of this post is just right. Lately it seems every time I take a go at something AT posts a how to a week or two later. I made fried rice on the fly with no clue earlier this week and LOVED it. I also pulled off a toddler b'day party on the fly with no clue to great success...then AT posts advice today. Sigh.
But anyhow, funny how this recipe is almost what we did. I used frozen veggies because I was pantry shopping but it turned out perfectly cooking the veggies first. I also used sesame oil and it tasted great. I know some will balk but we used brown rice and it was great. It was a hit with our two year old too.
I'm a heathen. I love "the greasy, overly-salty affair from Chinese take-out!" I also have been making fried rice for decades trying to achieve the Chinese take-out flavor, and clicked on this story hoping for just that.
I didn't see your post as hating. I agree simple fried rice is the best.
Eh this "quick and easy" "lazy man's fried rice" seems anything but quick and easy with all the ingredients and mincing-no-grating. I'm sure it tastes better than what I throw together with frozen veggies and soy sauce, but when I want something quick and easy the emphasis stays on quick and easy and I avoid toasting and chopping nuts and mincing-not-grating ginger and cilantro. Goodness...what is the author's version of dressed up complicated fried rice?!
Why can't the ginger be grated? Surely the "uniform size" advice doesn't apply to the aromatics.
If you don't own a wok, do you think there is any way to do this in a cast iron or regular pan? I'm considering a wok, but they are rather large and I have a SMALL kitchen.
I tried this recipe and it was great. I used extra virgin olive oil so cooked at a lower heat which meant longer cooking times. I also added shrimp, chopped, and brown rice. The end result was delicious, which is the whole point in my opinion. I will do it again for sure. By the way, I have an electric wok which worked great for this recipe.
Kitchen Tigress has a really good tip and technique for making excellent fried rice. She recommends steaming the rice, instead of boiling it or using leftover day-old cold take-out rice. The blog post is pretty lengthy but lays out the rational for steaming. I can attest that I made the best fried rice of my life following her instructions. Try it!
I used to use day-old cold rice and it was either too dry, hard and crumbly and I would over compensate by putting more oil and it became too greasy; or it was too sticky and lumpy and I would fry it longer to get the moisture out and it just became stickier and burnt. Now my fried rice is just so nice, I could kiss it, then eat it! :)
Fried rice comes from and is made in different ways from different locations in Asia. The way I cook it is to use hoisin and dark soy at the end of your cooking process to season. After adding what you want. But the rice needs to fried at high heat to get that charred taste. Hence fried rice. So the smoking of the wok by the oil is necessary. You need that charred to get that nice fried rice taste. That's the way I was taught and the way they make it in Houston. We have a large amount of Asian fare.
Another tip is to rinse your rice before you cook it. Add a little oil to your rice cooker. Keeps it from sticking.
I used this recipe as a jumping off point to make fried rice - something I shamefullly haven't ever made in over 20 years of cooking even though I grew up in Asia and ate it several times a week. Since I was in a hurry, I used up the last of the 'instant rice' that I had at home, nuked to cook and then cooled in the freezer just long enough to prep everything else. I added more veggies - diced up a couple of stalks of celery and a white onion and added them with the carrots. Seasoned it with soy sauce, salted black beans, oyster sauce, sesame oil, and a little bit of hoisin. Served it with a squeeze of lime and oh my, this compares with any fried rice I've had anywhere, including my mom's! Why in the world did I wait so long to make such a simple and tasty dish?!
Don't tell them you are using soy sauce then.
I like to add a little black bean sauce to mine when I have it.
Cold leftover rice is best for many reasons - starch has relaxed, for one thing, and grains will stay separate if you are using good rice. i spread mine out on a baking sheet and leave it in the oven. it has to be spread out in a shallow pan and then there will be no lumps. Any good Chinese restaurant has trays and trays of cooked rice laid out in this way, awaiting the next use for the rice, which is not always fried rice. you won't have lumps if you rinse the rice before cooking in several waters.
To make your rice fluffly and not so starchy, just dry roast it in the pan until it becomes opaque white. Stirring often. Cook as usual. I do this for Mexican rice too and it is a no fail technique.
Loved reading about the variations of fried rice.
Someone above mentioned shrimp. What Americans might call shrimp, Australians would call prawns. But I'd call the tiny dried 'prawns' I can buy here, 'shrimp' (shrimp means tiny). Anyway, I always add a handful to my fried rice.
Never use ginger, but concede it might be ok.
Oh and washing the rice first is essential; I wash it at least 3 times, draining off the starchy water until it runs clear.
I use a rice cooker, and I've noticed that if I leave some rice in the bottom, after it's turned off but continues to cook, the rice forms a crust, a crunchy slightly sticky wafer, that is delicious! I have an idea that it could be used to decorate some dishes, like a wafer stuck in an ice-cream cone.
My sister, following our mother's practice, rinses the rice AFTER cooking! ugh!
If you want you can add oil, but as I mentioned above, let it stick, assuming the cooker's metal is non-stick. The resultant crispy wafer is a delicious snack.


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ok, with all the hub-ub going on about the outgoing nemesis style, i havent heard if their draw lengths run true to spec or not. it's been pretty well reported that the onza's runs a little longer than spec according to info on here. will the nemesis run a little long also ( like can it attain a little over +30") since they share the same cam system ?
my guess isnt that the onza's "run long on draw" as much as they were " marked short on the spec sheet". let me know guys.


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John Adams
Winner of the 2002 Pulitzer Prize for Biography, this is a magisterial portrait of one of America's Founding Fathers and a brilliant insight into ... Show synopsis Winner of the 2002 Pulitzer Prize for Biography, this is a magisterial portrait of one of America's Founding Fathers and a brilliant insight into eighteenth-century world history. A huge bestseller in America, David McCullough's JOHN ADAMS tells the extraordinary story of the brilliant, fiercely independent, often irascible, always honest Yankee patriot -- 'the colossus of independence', as Thomas Jefferson called him -- who spared nothing in his zeal for the American Revolution and who rose to become the second President of the United States. Both a riveting portrait of an abundantly human man and a vivid evocation of his time, JOHN ADAMS has the sweep and vitality of a great novel, taking us from the Boston Massacre to Philadelphia in 1776 to the Versailles of Louis XVI, from Spain to Amsterdam to London, where Adams was the first American to stand before King George III as a representative of the new nation. This is history on a grand scale -- a book about politics and war, but also about human nature, love, faith, virtue, ambition, friendship and betrayal, and the far-reaching consequences of noble ideas. Above all, it is an enthralling, often surprising story of one of the most important and fascinating Americans who ever lived.
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From April 4th to April 11th, the 2012 NBA Green Week will take place to generate awareness for protecting our lovely environment. Throughout the week, the NBA will highlight league, team and player environmental initiatives including arena awareness nights, recycling programs and hands-on service projects. Take the first step to making the earth a better place by supporting the NBA and its Green Initiative with this NBA Green Week tee by adidas. This Green shirt is made from 100% organic cotton and features "NBA Green" lettering along with a Green Week logo printed on the front.
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The answers to some of the universe's greatest mysteries are being beamed through the night sky in light we can't see with human eyes ... but it won't be invisible to us forever. Explore the wonder of infrared astronomy and the promise of the upcoming Webb Space Telescope through the technological wizardry of paper cutouts. The James Webb Space Telescope stated that this video informs you faster and guaranteed to contain 100 percent more llamas than any astronomy video ever produced before!
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Following a week of relatively low activity, Japanese Sakurajima volcano (Showa crater/Aira caldera) has become more active again during the past days. A particularly strong vulcanian explosion occurred this morning (October 24) and produced an ash plume that rose up to
Impulsive M4.0 flare erupted from central region on the Sun
A moderately strong and impulsive solar flare measuring M4.0 at its peak time erupted from huge central region on the Sun on October 24, 2014 at 07:48 UTC. The event started at 07:37 and ended at 07:52 UTC.A Type II (664 km/s) and IV radio emission were associated with
Evacuations ordered amid fears of Cerro Negro de Mayasquer eruption, Ecuador-Colombia
Cerro Negro de Mayasquer volcanic complex located at the Ecuador-Colombia border is experiencing increased volcanic unrest and inflation. Authorities raised the alert level to Orange (3/4) and ordered thousands to evacuate amid fears that the recent activity under the
Active volcanoes in the world: October 15 - 21, 2014
New activity/unrest was observed at 9 volcanoes from October 15 - 21, 2014. Ongoing activity was reported also for 9 volcanoes.New activity/unrest: Cerro Negro de Mayasquer, Colombia-Ecuador | Copahue, Central Chile-Argentina border | Etna, Sicily (Italy) | Karangetang
Major X1.6 solar flare erupted from Region 2192
A major solar flare measuring X1.6 at its peak time erupted from Region 2192 on October 22, 2014. The event started at 14:02, peaked at 14:28 and ended at 14:50 UTC.R3 - Strong radio blackout produced significant HF signal fading on the sunlit side of Earth. There are a
Partial solar eclipse on October 23, 2014
The final eclipse event of 2014 occurs at the Moon's ascending node in southern Virgo on Thursday, October 23, 2014. This will be a partial solar eclipse almost exclusively visible from Canada and the USA. Except for the far northeast, a sunset eclipse will be visib
Remnants of Hurricane "Gonzalo" still deadly after reaching Europe
Remnants of Hurricane "Gonzalo", the first Category 4 Atlantic hurricane since Ophelia in 2011, reached United Kingdom on October 21, 2014, with strong winds of up to 123 km/h (77 mph). One person has died as the tail end of Gonzalo hit land causing
Strong M8.7 solar flare erupted from Region 2192
A strong solar flare measuring M8.7 erupted from Region 2192 (beta-gamma-delta) at 01:59 UTC on October 22, 2014. The event started at 01:16 and ended at 02:28.A 10cm Radio Burst (1min / 590 sfu) was associated with the event. A 10cm radio burst indicates that the elec
Bardarbunga eruption continues, strong jet stream could take its SO2 to UK over next 24 hrs
Seismic activity at Iceland's Bardarbunga volcano is still high, the eruption at Holuhraun continues and the Aviation Colour Code for the volcano remains at 'Orange'. The European Geosciences Union (EGU) warned this morning that strong jet stream could t
Spacecraft status and observation reports after close encounter with Comet Siding Spring
Comet Siding Spring hurtled past Mars at about 56 km/s only 139 000 km away from its surface at 18:27 UTC on October 19, 2014. The period when dust from the comet was most likely to reach Mars and the orbits of spacecraft around Mars peaked about 100 minutes later. Acco
Shallow M5.6 earthquake hit Ecuador-Colombia border region
A strong and shallow earthquake measuring M6.0 [downgraded to M5.6] on the Richter scale hit Ecuador-Colombia border region (Cerro Negro de Mayasque volcanic complex) on October 20, 2014 at 19:31 UTC (14:33 local time). USGS is reporting depth of 10 km (6.2 miles). EMSC
Increased solar activity continues with multiple solar flares and geomagnetic storming
Increased solar activity continued today as five M and multiple mid-level C-class solar flares erupted from large 'beta-gamma-delta' classified Active Region 2192. This region is located in the southeast quadrant and is still rotating toward the center of the di
Days of heavy rain, floods and deadly landslides across Central America
A slow moving low pressure system coming from the Caribbean Sea started affecting Nicaragua and surrounding countries on October 9th dumping record amounts of heavy rainfall. By October 20th, floods and landslides that followed claimed lives of more than 30 people throu
Remnants of Tropical Storm "Trudy" dump heavy rain and cause deadly landslides in Mexico
Tropical Storm "Trudy" formed about 140 km southwest of Mexico on Friday and made landfall about 125 km east of Acapulco on Saturday morning (local time), October 18, 2014. Trudy had maximum sustained winds of around 100 km/h (62 mph) when it hit. A sharp weak
Major solar flare measuring X1.1 erupted from southeast limb
A major, long duration solar flare measuring X1.1 at its peak time erupted on October 19, 2014. The source was large Active Region 2192 (beta-gamma) located in the southeast quadrant. The event started at 04:17, peaked at 05:03 and ended at 05:48 UTC.The region is still
Hurricane "Ana" spinning south of Hawaii
Tropical Storm "Ana" reached hurricane status on Friday, October 17, and approached the Big Island of Hawaii late evening. Ana is currently producing high waves along some shorelines. Heavy rains prompted a flood advisory, strong winds caused officials to
Large sunspot produced long duration M-class solar flare
A long duration M-class solar flare measuring M1.6 at its peak time erupted on October 18, 2014. The source was large Active Region 2192 which just emerged from the southeast limb. The event started at 07:02, peaked at 07:58 and ended at 08:49 UTC.This region already ha
"Gonzalo" makes direct hit on Bermuda as Category 2 hurricane
Hurricane "Gonzalo" made a full landfall on British island of Bermuda about 23:30 UTC (20:30 local time) on Friday, October 17, as the 56 km wide (35 miles) eye of the storm crossed the south-central coast of the island, the U.S. National Hurricane Center in
Rosetta could change science forever
Human beings around the world may be witnessing one of the most significant dramas in the modern history of the space sciences. The ESA's Rosetta mission to the comet 67P has shattered the theoretical predictions of standard comet science.For many decades, we
Observing Comet Siding Spring flyby Mars - Sunday, October 19, 2014
Comet Siding Spring will make its historic approach to Mars around 18:27 UTC on Sunday, October 19, 2014, and pass within 139 500 km (88 000 miles) away from planet's surface. That is less than half the distance between Earth and its moon and less than one-tenth
Tropical Storm "Ana" heading toward Hawaii
A Tropical Storm Watch was issued yesterday for Hawaii County, Hawaii, as Tropical Storm "Ana" continues on its path toward the islands. Heavy rainfall is expected to reach the Big Island on Friday, October 17, 2014 causing life-threatening flash floods and mu
Billions of gallons of oil industry wastewater illegally injected into central California aquifers
Almost 3 billion gallons of oil industry wastewater have been illegally dumped into central California aquifers that supply drinking water and farming irrigation, according to state documents obtained by the Center for Biological Diversity. The wastewater entered the aq
Moderately strong M4.3 solar flare erupts from southeast limb
An impulsive solar flare measuring M4.3 at its peak time erupted from the southeast limb of the Sun on October 16, 2014. The event started at 12:58, peaked at 13:03 and ended at 13:05 UTC.A 10cm Radio Burst (TenFlare) lasting 1 minute (180 sfu) was associated with the e
Hydraulic fracturing linked to 400 earthquakes in Ohio, study
Hydraulic fracturing triggered a series of small earthquakes in 2013 on a previously unmapped fault in Harrison County, Ohio, according to a study published in the journal Seismological Research Letters (SRL) on October 14, 2014. Nearly 400 small earthquakes occurred be
Hurricane "Gonzalo" strengthens as it barrels toward Bermuda
Hurricane "Gonzalo", the second major hurricane of the 2014 Atlantic season after Hurricane "Edouard", has strengthened overnight and is again a dangerous Category 4 hurricane today as it tracks toward the small British island territory of Bermuda.
Remnants of Cyclone "Hudhud" cause deadly blizzards and avalanches in Nepal
Heavy rain unleashed by Tropical Cyclone "Hudhud" which made made landfall in Andhra Pradesh at India's east coast around 05:00 UTC on Sunday, October 12, 2014, caused flooding and mudslides across portions of eastern India but that was not the end of
Active volcanoes in the world: October 8 - 14, 2014
New activity/unrest was observed at 5 volcanoes from October 8 - 14, 2014. Ongoing activity was reported for 13 volcanoes.New activity/unrest: Copahue, Central Chile-Argentina border | Mayon, Luzon (Philippines) | Ontakesan, Honshu (Japan) | Poas, Costa Rica | Sinab
Icebergs drifted to Florida during last ice age
Using a first-of-its-kind, high-resolution numerical model to describe ocean circulation during the last ice age about 21 000 years ago, oceanographer Alan Condron of the University of Massachusetts Amherst has shown that icebergs and meltwater from the North American i
Spectacular long duration eruption beyond the east limb
Solar activity reached moderate levels during last 24 hours (by 12:30 UTC today) with impulsive M1.1 solar flare (R1 radio blackout) at 18:37 UTC on October 14. This event had an associated Tenflare (1300 sfu), but no other CME related radio signatures. The flare appear
Drones and robots to monitor active volcanoes
A professor at Tohoku University in Japan, Keiji Nagatani, has spent last 10 years developing robotic systems specifically designed to operate in harsh conditions near active volcanoes. Nagatani's aim is to design robots which can go where humans can't and effec
Earth's magnetic field can flip in less than 100 years, new study
It is known that Earth's magnetic field has flipped many times throughout the planet's history. Its dipole magnetic field remains about the same intensity for thousands to millions of years, but for incompletely known reasons it occasionally weakens (such is


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1. When you cut yourself, clean and bandage it.
2. Do not start smoking cigarettes because the boy who broke your heart does.
3. When you want to kill yourself, don't.
4. Cutting calories doesn't do anything but make you unhappy.
5. If the number on the scale rises, throw it out.
6. The first girl you ever "date" is going to call the police on you even though she lives three thousand miles away, because you're going to tell her that you're not in a good mental state shortly after you've "broken up".
7. When you want to kill yourself, don't.
8. Break up with the boy who says, "You had a sexy phase!" when you tell him that you've dated a girl before.
9. Dating your friends is not always the best idea, but you can still be friends after you've broken up with her.
10. Your mother will try to become your best friend because you're leaving for college soon. Let her.
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Gov. McCrory to speak in Kannapolis on Memorial Day
KANNAPOLIS — Gov. Pat McCrory will join elected officials from Rowan and Cabarrus counties for the Memorial Day dedication of the new Veterans Park Memorial in downtown Kannapolis.
Veterans Park is at West First Street and North Main Street in downtown Kannapolis.
The event on Monday will bring together veterans groups from across the region to honor more than 1,700 Cabarrus and Rowan County veterans who have died in service to their country and whose names have been engraved on the granite Ring of Honor surrounding the Memorial's eternal flame.
Highlights of the dedication program include opening remarks by McCrory; lighting of the memorial's eternal flame; and presentation by U.S. Rep. Richard Hudson of a flag flown over the U.S. Capital Building in Washington.
Here's a rundown of planned events Monday:
• 10 a.m. — Wounded Warriors vs. Kannapolis Intimidators, CMC-NorthEast Stadium
• 11:30 a.m. — Parade of Veterans, North Main Street, Veterans Park ribbon cutting ceremony and opening remarks by McCrory
• Noon — Veterans Park Memorial Day dedication ceremony
• 2 p.m. — Free public screening of "Pearl Harbor" at the Gem Theatre
For more information, visit www.cityofkannapolis.com or call 704-920-4343.
On-street parking available on West Avenue, in parking lots as designated by signage on North Main and South Main streets, and in the N.C. Research Campus parking garage on Laureate Way.
Seating is limited. Bring portable chairs, blankets and umbrellas in the event of inclement weather.
Fundraiser for memorial plaques
Thanks to donations from a group of Kannapolis businesses and individuals, the five branches of military service — the Army, Navy, Air Force, Coast Guard, Marine Corps and the Merchant Marines — will be represented by bronze plaques on the Veterans Park Memorial eternal flame.
Installation of the plaques is being funded by the sale of Veterans Park Memorial Day Dedication T-shirts, available for a limited time at Village Park, 700 West C St., and at the May 27 dedication ceremony. The cost is $10. All proceeds from T-shirt sales go to the Veterans Park Memorial.
T-shirts will be available after May 27 while supplies last at Village Park. For more information, call the Kannapolis Parks & Recreation Department at 704-920-4343.


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Thread: Monster Creation in D&D Next
Monday, 23rd July, 2012, 05:00 AM #1
Novice (Lvl 1)
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ø Ignore Wizards of the Coast
Monster Creation in D&D Next
So, how does one create monsters in D&D Next? Mike walks you through some statistics for the minotaur this week.
Read Monster Creation in D&D Next on D&D Insider here!
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Monday, 23rd July, 2012, 05:10 AM #2
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ø Ignore Manbearcat
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Easily the most enlightening and heartening article I've read to date. Clear and concise yet granular in detail. This article gives the impression of some quality accounting going on.
Monday, 23rd July, 2012, 05:26 AM #3
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I'm completely confused by this. First you create stats, and then you add different "skill" and "natural armor" modifiers to transform those stats to conform to expected ranges for their level? They recognize that level is an important number to know for judging a monster's strength, but you're just supposed to use its XP value for building encounters? The connection between hitpoints and hit dice is backwards from older editions? They keep on the idea of elites and solos, but now they link them to size, drop minions, and introduce the terrible name of "mook" for normal monsters?
This is some twisted 3E/4E hybrid that misses the point of both of its parent systems. It lacks the simulationism of 3E, and all the balance, ease of use, and variety of 4E's system. I don't know what they're trying to do with this.
Last edited by TwinBahamut; Monday, 23rd July, 2012 at 06:04 AM.
Monday, 23rd July, 2012, 05:38 AM #4
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ø Ignore Markn
I suspect the terminology will see some changes before the light of day (release).
After the initial read it sounds like it could work. For me, I would have to do some designing myself before giving it my stamp of approval.
Color me cautiously optimistic!
Edit: Some of the stuff is a bit klunky, but its the first kick at the can and a reasonable one to me.
Monday, 23rd July, 2012, 05:40 AM #5
Magsman (Lvl 14)
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ø Ignore Minigiant
HP is nerfed to the sum of HD + Con mod? Interesting. And low.
Nice to see everything is not so arbitrary.
Mook, elite, and solo, eh?
Aw crap.
Page 2 of the Return to CoC document. New Arrivals and Reinforcements.
My beard is hairy.
Monday, 23rd July, 2012, 05:50 AM #6
Grandfather of Assassins (Lvl 19)
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ø Ignore billd91
- Large creature = elite? All the time?
- Equivalent to 5th level PCs, and that means 10d10 hit points? Each level is worth 2 hit dice? Does elite tie in with that somehow?
- The minotaur has 10 hit dice but doesn't gain any attack bonus from that at all? His bonus might be the same as a 1st level character with an 18 strength? Should the math get flattened that much?
- Armor doesn't stack with other types of armor? What exactly is that supposed to mean? Natural armor no longer stacks with armor?
- A hill giant with only +3 to hit? That's no better than the orcs in the play test Caves of Chaos.
This really just raises more weird questions than it answers. I don't have much insight into the rationale behind these statements.
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Monday, 23rd July, 2012, 06:15 AM #7
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Yes, I definitely think the math should be flattened that much. A brutish, unskilled but strong monster shouldn't be better at hitting you just because it's big. Even a low-level
mathematicianchaotician was able to dodge the bite attack of a Tyrannosaurus Rex.
Improved attack bonus should be skill based (and even then pretty flat). Big things should be scary because of the damage they can do, not just because they have a high attack bonus.
Oh, and mook is NOT a word I'd like to see in the actual mechanics.
Ryan "RangerWickett" Nock
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The most cinematic adventure path for 4th Edition and Pathfinder.
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Monday, 23rd July, 2012, 06:17 AM #8
The Grand Druid (Lvl 20)
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ø Ignore RangerWickett
My communities:
Also, if large creatures are elite, and elite creatures are supposed to be equivalent to 2 PCs, it makes good sense for large/elite creatures to a) have twice as many HP as medium creatures like PCs, and b) do twice as much damage because their weapons are bigger. I like it.
Ryan "RangerWickett" Nock
Director of the ZEITGEIST campaign saga.
The most cinematic adventure path for 4th Edition and Pathfinder.
Now available - Admiral o' the High Seas, and ZEITGEIST adventure eight, Diaspora! For Pathfinder and D&D 4e.
Monday, 23rd July, 2012, 06:41 AM #9
Scout (Lvl 6)
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ø Ignore Markn
One thing that seems to be a major plus in the monster system for HPs is scalability.
Mearls says that the typical 5th level elite should be in the 50s for HPs. He arrives at this using the Minotuar's 10d10 (average HD being 5.5) + the con bonus.
This is a huge range from the expected average to the max it COULD have. If the PCs managed to get a little over powered its pretty easy to just up the HPs the monster has, thereby making the fight last longer, thereby making the fight more difficult since more damage would be dished out to the PCs before the end of the fight.
That seems to be a simple and elegant way to "toughen" encounters without a lot of work on the DMs part.
Monday, 23rd July, 2012, 06:43 AM #10
Novice (Lvl 1)
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ø Ignore Stasis_Delirium
I am glad to see some of these things outlined, though I share a bit of the confusion.
I'm glad to see the idea of 'Elite' and 'Solo' returning, something I loved from 4e to give boss monsters that extra 'oomph'. I know 'mook' is a working title, as its stated as such, but I am a little sad to see the lowly minion disappear. However I'd need to see just what the power difference is between levels. Perhaps 1st level goblins will fit the bill of 'minion' well, though in a way that as of right now feels clunky, especially this early in the playtest cycle.
I'm a little worried about the notion that size category might instantly bump creatures up to elite or solo status. I personally truly hope they don't return an idea that creatures that advance in hit dice might increase in size as well. This was something from 3e that honestly baffled me. I'm also confused if this is something that is always done for larger creatures, or just picked on a case by case basis. Sometimes I'd like to have 'Krynnish' minotaurs that travel in bands, instead of being solely province of being low number creatures.
I'm on the fence about hit dice size being raised or lowered by size category. Its something I'd have to see in play. I'd imagine huge creatures would use a d12 then. And small perhaps a d6? But does this translate over to player characters as well?
If its true larger creatures get d10 HD, I wonder why the large zombie in the Chaos article linked in the L&L column uses only d8's for HD. That could actually just be an error, or from a document that was an earlier draft perhaps.
I'm hoping there really are clear rules for adding and subtracting from chances to hit as well. I'm okay with some DM fiat, but when it comes to monsters I'd like to have a really solid base to start from. I like the idea of at a glance stats/HD/power levels for creatures and the idea that things can be customized however. But again, I think this is still so early in its development that I truly need to see it in action to get a good idea of it.
On the plus side, I'm happy that the article had much more concrete information about things planned. Even if they might change. Its hard to keep up any enthusiasm when articles start becoming little more than nebulous thoughts about design processes.
Here is hoping for more articles like this. Even if I don't always agree with the direction I'm seeing.


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