text:
How To Cook a Turkey: The Simplest, Easiest Method
Cooking Lessons from The Kitchn
Are you roasting a whole turkey for the first time this year? Or perhaps you've done this many times before, but you want a quick refresher to brush up on the basics? We'll help you make your mama proud with these step-by-step instructions for roasting a delicious turkey. Here's our super basic, super simple, super easy tutorial for roasting a super beautiful turkey this Thanksgiving.
The Simplest Turkey Method
Now, we know that many people have strong opinions on the best way to cook a turkey. You may fry it, roast it overnight, or do it in a slow cooker. You may brine religiously, or have a secret family spice rub.
But just to keep things simple and straightforward we are taking a completely no-frills approach in this tutorial. There are lots of places along the way where you can add some spice, flavor, or personal touches. Consider this a recipe template and feel free to play with it as much or as little as you like; our goal is simply to give you a foolproof way to get that turkey roasted and onto plates with as little stress as possible.
This method will work with any turkey: big or small, brined or not, free-range or otherwise. Cooking times will vary, but the basic technique will be the same. For reference, the turkey in the photos was a pre-brined 16-pound turkey from Williams-Sonoma.
Thawing the Turkey
Be sure to let your turkey completely thaw before cooking. If it was frozen through when you bought it, the turkey will thaw within a few days in the fridge, approximately 24 hours for every five pounds of turkey. For quicker thawing, place the turkey in a cold water bath and change the water every 30 minutes until it's thawed.
For more information on safe turkey thawing, check out the USDA website:
• Turkey Basics: Safe Thawing from the USDA
Brining the Turkey
One thing we're not talking about here is brining the turkey. This method has become popular over the last few years and involves immersing the turkey in a salt water solution for a day or so before cooking. The end result of this process is moist, perfectly seasoned turkey meat. We've had great results with brining and heartily endorse it. For a full explanation, check out this post:
• Quick Tip: How to Brine Meat
If you want to brine, great! If you don't, this method will still work perfectly. Are you ready? Let's cook some turkey. (And make sure you scroll all the way to the bottom to see a video showing how to carve it, too!)
How to Roast a Turkey
What You Need
1 turkey, any size
2 cups broth or water
Melted unsalted butter (optional, for basting)
Roasting pan (or alternative)
Roasting rack (or something to lift the turkey off the pan)
Turkey baster or spoon
1. Prepare the Turkey for Roasting - About an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit. This takes the chill off the meat, which helps the meat cook faster and more evenly, and it dries out the skin, which promotes browning and crisping.
2. Heat the Oven to 450°F - Position an oven rack in the bottom third of your oven. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly.
Optional Extras - Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.
3. Roast the Turkey - Pour two cups of broth or water into the roasting pan. Place the turkey in the oven and turn down the heat to 350°F. We're going for a breast-side up approach here. Some recipes advocate starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we like to shield the breast meat with foil toward the end of cooking if it starts getting too browned.
4. Cooking Time - The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey should have taken about 3 1/2 hours to cook. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
5. Baste the Turkey - Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.
Optional Extra - In the last 45 minutes or so of cooking, baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
5. Check the Temperature - To make sure that turkey is fully cooked through and through, we like to check its temperature in three places: the breast, the outer thigh, and the inside thigh (see photos above). In every case, the meat should be at least 165°F. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
6. Rest the Turkey - Grab one side of the roasting rack with an oven mitt and tilt the turkey so liquids inside the cavity run out into the pan. (These juices are used to make the gravy.)
Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
7. Carve the Turkey - Carve the turkey the same way you would carve a chicken (click that link to see a video of the entire process of carving a chicken): Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
That's all there is to it! Roasting a turkey is really just like roasting a large chicken. The same methods and ideas apply. Even if you don't get fancy with spices or special basting liquids, your turkey will still turn out browned, moist, and flavorful.
One final note! Once you've sat down at the table, don't forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe, kids!
Carving the Turkey
Now that your turkey is cooked, see how to carve it in this super quick video from Maxwell, our CEO and founder.
What other tricks, tips, and bits of advice do you have for roasting a turkey?
Want more smart tutorials for getting things done around the home?
See more How To posts
We're looking for great examples of your own household intelligence too!
Submit your own tutorials or ideas here!
(Images: Emma Christensen)
More posts in this series
Thanksgiving Turkey Essentials from The Kitchn
Per serving, based on 2 servings. (% daily value)
65 Comments
1) Don't try and warm it with your body heat, and then put it in the dryer.
Easiest method: cook it breast down in a paper bag. No basting, no checking in until the thermometer reaches its goal temp. So easy.
@Melizza- I done the upside down method but not in a paper bag. How do you check the temp if it's concealed inside a bag?
Second the paper bag method. Don't stuff the bird anymore either, bake separately. Not kosher, but a kosher bird has been prepared in such a way that the result is much like a brined bird.
I like using a roasting bag, the skin doesn't get as beautifully golden as your method, but the meat is always very moist and delicious.
Do you recommend a v-rack like you used, or is a flat rack OK?
@bodicegoddess OMG! yes! haha love that you said that.
@dakman - I think either is fine. A V-Rack is nice for keeping from sliding around as you take it in and out of the oven, but the main goal is just to lift the turkey off the bottom of the pan.
* That is to say, "...for keeping THE TURKEY from sliding around..." :)
I know it sounds heretical, but I don't baste. I do put some butter and herbs under the skin, or olive oil and herbs on top, but I do not baste. The turkey is still wonderfully moist. I think the real secret is tenting it with foil. If it isn't brown enough, take the foil off for the last hour.
Another super easy method: use a clay baker. Perfect bird, no basting, quick and easy.
Everyone shouls at least once, debone the bird , stuff it and roll it. It is not the most easiest but certainly is the most memorable and has a few bonuses, such as no bickering about the white Vs. Dark meat and more room in the refrigerator. I used the Martha Stewart recipe with Todd English.
Excellent instructions. Actually, in my opinion, the turkey is the easiest part of the Thanksgiving meal.
Commercially brined poultry has more than salt and water in it (mystery chemicals, too), and can taste really awful if it accidentally processed through more than one brining cycle. Last brined turkey I had did not render the fat out in the roasting as the brining chemicals created striations of stinky bee bee sized fat lumps in the breast meat. Absolutely disgusting and ruined a thanksgiving dinner. I'll have a natural free range turkey henceforth. And something like 15% of turkey weight of these chemicals are allowed in US poultry by law. Shudder.
I think it's very important to give the turkey a day, two days, three days if you can, to dry out (uncovered) in the fridge... I also swear by brining, and most importantly NOT overcooking the bird! I use a digital meat thermometer that stays in the bird. I baste with butter every 20 minutes, and never cover the bird. In my experience, the skin does not overcrisp if you're cooking at a low temperature.
I also don't use broth or anything in the pan because I would think that would create steam in the oven and I'm all about the crispy skin.
I don't have a nice roasting tray, so I use a "vegetable trivet" to lift the turkey (or any meat I'm roasting) from the pan. I loosely pile carrots, skin-on onions, whole heads of garlic, and celery, and I think the "vegetable trivet" flavors the pan drippings for gravy.
Also, I roasted the turkey neck the day before (I had to celebrate Thanksgiving early this year) and used it to make flavorful turkey stock for gravy... Not only was it delicous, but I was also able to control the saltiness of the gravy that way, since the turkey was brined and canned stock has so much sodium in it.
I also use a bag and it's always delicious. However for those of you who use bags -- how do you make gravy? All instructions say to drain off the drippings and make gravy in the roasting pan, but obviously there's no "delicious brown bits" to make gravy out of in the bottom of my pan -- it's all in the bag. Suggestions?
In the past when I cooked a brined turkey, I always rinsed the salt off afterwards, and then followed that with an immersion in apple cider. With commercially brined birds, I like to soak in cold water for a few hours to try to remove more brine. Thanksgiving is salty enough.
I've just converted from a committed briner to an even more committed "no baste". I had the chance to be on a photo shoot recently where they did a recipe for a no baste. I was expecting it to be dry and disappointing. Hardly. It was best turkey ever. I think it was the low temp and foil. Here is the video of the recipe, in event you want to try.http://plainvillefarms.com/recipes/recipe-videos/roasting-a-turkey-with-meryl/
Q for @All the Calories: Planningwise, do you brine for a day THEN dry out in the fridge for several days? I am also all about crispy skin but we get ours only two days before T day.
Another general Q - we're getting a free-range, heritage blah blah turkey for the first time this year. Should I adjust my expectations for it to be less juicy, quicker cooking or anything like that that might adjust my cooking methods?
Did my Thanksgiving today: followed the instructions (except for the basting, couldn't find the baster) and thought that the turkey was best ever! Did notice that some of the slices were on the salty side, but it wasn't a deal breaker. A guy on NPR today recommended a dry brine, might try switching next year.
Is it mean that I gave my mom some helpful hints on how to make her Turkey more juicy this year?..I'll have to forward her this article. If you're not cooking your turkey this year and want to help contribute with some easy to make sides check out my Trader Joe's list>> http://www.skinnyscoop.com/list/claudia/thanksgiving-sides-your-trader-joes-cheat-sheet
@tasterspoon - I use the dry-brine method, and I dry out the turkey the night before. Try to put it in by the fan in the fridge. If you're wet-brining, you may need more drying time. Then again, last year I forgot the drying out process, and we did it with a hair dryer (set on cool) the morning of Thanksgiving! That made for some good pictures.
If you want to get a turkey - or anything else - brown, use butter. Butter browns better, at a lower temperature, than oils.
Use unsalted butter if you want to avoid having the turkey or gravy become too salty (especially if you're cooking a brined turkey).
Putting water in the bottom makes it a huge battle to create decent gravy.
#1 no need thaw. Don't buy a frozen turkey. Unwrap your fresh bird a day or two ahead of time and let it rest in the fridge, to dry out the skin, the better for browning.
#2 no need to brine: Buy a Kosher turkey which has already been salted and soaked. They have been doing it for centuries and know how.
#3 no need to baste. Every time you open the oven door you are lowering the heat. We tuck unsalted butter UNDER the skin with sage leaves and also some on the skin.
#4 no need to stuff. We put a cut onion, some fresh sage and parsley and a lemon half in there.
Have been doing thanksgiving for a quarter of a century. Our turkeys are usually 16-20 pounds and are done in about 3 1/2 hours in an electric convection oven. We have dressings, cooked in separate dishes (I have three ovens). I think the "trouble with Thanksgiving" is that many people are trying to cook a big meal when they don't cook much during the year. I see them buying those flimsy aluminum pans; sheer disaster. For one thing you can't make gravy in one of them, they are so thin they burn the juices and 7 times out of ten, they will buckle when you're trying to carry the bird to the counter. People: invest in a good shallow roasting pan (and of course, not one of those things with a cover - unless you want a potroasted bird). You can use it all year - to make lasagna, or big batches of cornbread, spareribs, or even a turkey "out of season."
I remember as a child my mother would get the turkey in the oven at something like 4 a.m. and most of my family now says they don't like turkey because "it's dry." Really? our turkeys are juicy, and there is no pink at the thigh bone ever.
And before Thanksgiving I start buying turkey parts whenever I see them: wings, necks, backs, all the bits the butcher has left when he's making all the turkey breasts for small families, I guess. We don't like giblet gravy so those go to the cat. I roast the parts with some aromatics until brown, then dump them all in a stock pot with water to cover, and half a lemon and let it simmer for hours. Strain, chill to remove fat, then reduce the stock to a demi-glace.This is what goes into the pan to make gravy, along with water from the mashed potatoes - that thickens it without a lot of starchy flour.
Our Thanksgivings are legendary!
I have a friend who brines then deep fries his turkey. No other turkey will ever taste as moist and delicious. He says that deep frying is faster and less fussy than having to baste the bird in the oven.
I have used the plastic oven baking bags for years, and it's basically "no-fail turkey time." I brush butter over the bird, under the wings, etc. Just at the end of baking, I split open the bag to reveal the bird, and turn on the broiler for a few minutes. The turkey comes out beautifully golden. I use the exact same process when I roast a chicken. You don't have to be tied to the kitchen monitoring and basting...just pop it in the oven and forget about it until the timer goes off. This process is such a sure thing that I've been confident enough to make turkeys for our free community Thanksgiving dinner. No stress and no sweat.
Agree with Happy Carnivore, those plastic roasting bags work great, and broiling for a bit at the end is all that is needed to crisp the skin. I used to brine, I've tried the salt crust thing, stuffed, not stuffed, etc. These days it's either the roasting bag with butter and salt, or even easier, cut turkey parts (breast meat in one pan, thighs and legs in another). That way, you can cook each portion for the amount of time needed. The turkey just needs to be moist and have good texture, but the meal is really about the dressing, cranberry and gravy.
I'm with CeliaD and All the Calories. Loosen the skin up using your fingers or the handle of a wooden spoon. Then put the bird in the refrigerator (uncovered) for at least a few hours, or preferably overnight. Combine some chopped sage and thyme with soft butter, and tuck it under the skin. Use lots of Kosher salt and pepper inside and out. Squeeze a lemon onto the skin, then put more unsalted butter on top of the bird. No need to baste, and you get nice crispy skin and delicious meat!
I really appreciate the comments above, since I'm still pretty much a novice to the whole turkey prep thing. (Usually, I go to someone else's place for Tgiving and am bringing a pie or other dessert.)
For me, the best part about making a turkey the few times (extremely few times!) I've done it is in the days after, when I make a gumbo out of it ...
... but based on some of the comments above, I will SKIP the basting, and go with the butter under the skin with some herbs. Sounds easier, faster (no wrestling the pan in and out of the oven or letting lots of heat out of the even while bending over the turkey and basting it while it's still on the oven rack) and just as tasty.
Thanks for the original post, and for the reader tips! :)
Do not cook turkey in a brown paper bag unless it is one that has been approved for food use. The chemicals used in manufacturing these bags could leach into the turkey and cause health problems, and the plastic roasting bags are made of nylon.
As for the plastic roasting bags, well I think you just have to decide whether that is something you want to cook in...
When heated this is what nylon releases:caprolactam, volatile oligomers, carbon monoxide, nitrogen oxides, nitriles, ketones, and I am sure a variety of other organic compounds.
I know people will say they've been using them for years and their BPA approved, but I personally don't feel right about baking something in extreme tempuratures with that wrapped around it. To each their own though!
This I learned from my french monther-in-law - wrap the turkey in bacon. Cook as normal, but no need to baste. We tent our turkey in foil until about the last 45 minutes, then let it crisp up. Finally, remove the bacon before carving, crumble it, and add it to the stuffing. Everything is better with bacon.
Thank you. I found many different information like baste the Turkey. I will try that. I also put some butter pieces under the breast skin before I put it to oven. It's make more tender. Also I glaze turkey one night before with some oil olive, salt, pepper, little rosemary and little Oregano. It's look beautiful brown and delicious.
This recipe was my safety net for a "Friendsgiving" dinner I hosted yesterday. My variations: I didn't brine, I seasoned with salt, pepper and paprika; stuffed half a lemon, two onion halves, and a few pieces of garlic in the cavity; covered the turkey with foil for the first and last hour; and basted only every hour. It came out PERFECT. Absolutely use the melted butter to get that crisp reddish-golden skin. So happy :)
@thorndale: Sure thing. Try olive oil or a neutral oil like grapeseed oil.
bodicegoddess... we need that entire story, unabridged! haha!
Just tip the juices and brown bits out of the bag into a pot or the roasting pan to make the gravy at the end. I always dust the inside of the roasting bag (I'm talking about the clear oven bags not a paper type) with flour and salt and pepper first before cooking, shake it to coat the inside of the bag, place the bird in it, and shake again to coat the bird, Then tip the excess out. Then I put a big lump of butter on top of the turkey and squish it on so it sticks and melts down while it cooks. I like to put an onion and herbs into the cavity as well. If I want it browner I rip open the top of the bag towards the end of cooking to let it get brown and crispy. This always seems to work well. And the vege juice from boiling the peas and carrots gets used as stock to make the gravy. Yummy! This is what I find works for me.
I got this turkey roasting tip from an antique (1835) cookbook. "To keep the breast juicy, cut the fat and skin from neck and lower openings and place the skin and fat over the breast while roasting. Remove from breast 30 minutes before taking turkey from oven.
This both bastes the turkey and adds another layer from the heat. It has worked well for me for over 20 years.
Does the same thing that placing bacon over the breast does.......except with turkey fat.....and who wants a turkey that tastes like bacon?
Our 20 pound bird was done in 2 hours 15 minutes in electric convention oven. No basting, no foil, no "cooking bag", no stuffing, no stress. Did anyone see an article last year in the NYTimes magazine titled "Alice Waters cooks her Turkey too Long?"
Holy crap... cooking a turkey is soooo much harder than cooking a chicken due to the sheer size of a turkey!
I heartily agree! EVERYTHING is better with bacon... ok ok, maybe not cake, but everything else!
The simplest and best way to cook turkey:
1. Don't bother brining. You can get moist and tasty breast meat without this.
2. Don't stuff the cavity: salt, pepper, onion, lemon and/or herbs are fine, or just salt, really.
3. Make stuffing, but slip it under the breast skin to a thickness of about 1 inch. The butter and herbs approach others have describe above works well for chicken, but your turkey will cook a long time and it can take an inch of stuffing over the breast. The breast shielding also lets the legs cook fully for a period of time that would dry out an unshielded breast. The breast meat will be moist, full of flavour, and when you peel off the skin, you get a chunk of stuffing stuck to it. Win-win!
4. Don't baste. Basting can help the skin get to a pretty colour, but it doesn't add moisture to breast meat. Shield the turkey breast with any kind of stuffing you like and you will get GREAT holiday turkey.
I like a dark covered roasting pan, breast down doesn't brown as nicely but few eat the skin anymore. I usually carve and remove all the meat before plating since I can have a nice presentation without the whole bird. I can make stuffing with the sautéed giblets, onion, celery and a little ground turkey or pork add dried bread cubes and broth. Then microwave or bake. Just as good as in the bird. BUT if you'd like to stuff the bird line the cavity with cheesecloth first, it just pulls out. A really neat trick from a 50's cookbook.
I don't use a rack. Instead, to keep the turkey elevated, I toss a bunch of cut-up carrots, onions, celery, and an apple in the roasting pan and set the turkey on top. This creates some delicious pan juices and amps up the flavor of the basting liquid.
Please Help !!
I've tried the method outlined here twice...once with my old oven, and once with it's replacement that's a week old. In both cases, The breast came out Perfect, yet the Thigh, Wing, and Drumstick were bright pink < even the cooking temps, 165 for breast, the rest never got above 150-155> . Are there any other tips that I may try to get this? I refuse to believe that I cannot cook a Turkey when I cook almost everything else!
the dark meat and white meat cook at different rates (white is faster). the best way to get around this is to detach the dark meat and cook it longer. sure, it doesn't look as pretty as a whole bird, but it is just as tasty
Spatchcock your turkey and it helps the dark meat cook faster.
After over 40 years of cooking turkeys this is the best way I've found too.
I'm using my large rotisserie this year. That way I can use my entire main oven for all the side dishes while Tom cooks away.
A Tip for Making LOTS of Gorgeous Stock:
Roast turkey on a bed of onions, carrots, celery, and whatever veg. you want [rutabaga, etc.], instead of on a rack, adding w/butter and herbs.
The meat juices fall into the roasting vegs. that are making their own buttery sauce, so none get evaporated in the hot pan. And after, toss the vegs if they seem all used up. You have twice as much stock, with a sweet veg. flavor.
I also make stock separately from neck, wings, even a leg sometimes, so there's plenty of turkey stock to make gravy and dressing and to keep. No need to buy stock.
The turkey won't be as pretty and browned underneath, but for flavor, this works well for me.
Family turkey rules: Always cook breast side down. This helps retain moisture in the white meat. And, Dad gets the heart - Ewwwwww.
Keep It Simple, Silly!
Why do people insist on overcomplicating things? Easiest, awesome, moist and flavorful turkey?
1. Thaw in fridge.
2. Unwrap, remove neck and giblets, rinse cavity with cold water.
3. Place in roasting pan with breast up, pour 1 cup saltwater into body cavity. Loosely fill with large sprigs of fresh rosemary and thyme. Tuck tail and extra skin over neck and body holes. Salt and pepper top.
4. Roast, uncovered, for an hour at 350*. Skin will brown and crisp, sealing I'm juices.
5. Remove from oven. Spoon pan juices back over entire bird. Tent with foil.
6. Return to oven, roast 1+ hours until done. (Check temp.)
7. Remove from oven. Let rest for 30 minutes.
8. Carve and stir.
2. Rinse and drain. Pat dry.
3. And cover wing and leg tips with foil.
4. "sealing IN juices..."
Is this the same recipe you would use with an heirloom breed. A friend of mine owns a free range chicken and turkey farm and he is giving me one of his heirloom turkeys. I'm not quite sure how to prepare it since the breast is much smaller and it hasn't been shot up with saline.
My ex-MIL had a "foolproof" method: she roasted the stuffed turkey to "within an hour" beforehand, let it sit, then roasted it for the last hour before dinner. Why we are all still alive, I do not know.
This year will be the first year I'm going to cook a turkey, hell I never cooked a full bird of any kind in my life before! I know I'm going to screw it up some how but hopefully it will still be semi-editable.
*Is it strange I want to try cooking a turkey before Thanksgiving just for a test run? I'm buying a wonderful range free bird (co-worker raises them) but thinking of getting a cheap store brand one just for practice. If anyone wants free meat come to my place!
One thing we do, is if you don't want to cook a large turkey to feed a big group, cook two smaller ones, it is a lot less tricky. Because I don't have a double oven, I cook one in the oven and my husband cooks the other on his Big Green Egg. So you get cooked turkey and smoked turkey. A nice mix!
I really liked this article, as it gave me some great ideas to try that I'd never heard of before. I've had quite a few compliments on my turkey, but basically the best thing I can say is rinse, rinse, rinse with running water inside & out! Make sure to get under the wings & drumsticks. I also like to put a heaping teaspoon of minced garlic inside the turkey cavity. This gives it a very nice, light garlic flavor that enhances the butter that the turkey is basted with. I also like to mix my melted butter with virgin olive oil & a bit of rosemary. Happy Thanksgiving!
I second the bacon comment. In my family the bacon was always put on just as the bird was going in the oven and taken off about halfway through cooking.... best bacon in the world. Hands down. My family would fight over it. Bacon with a little turkey skin on it... mmmm.
This Thanksgiving, we cut up the turkey and then roasted the parts. One tray for the breast and one for the dark meat. The 12lb bird cooked to perfection (using a probe thermometer) in 1h30m @ 325deg F. The best part is that the carving is mostly done already and the last-minute stress in the kitchen while everyone else is cooking side-dishes is eliminated.
Having wet brined turkey and then discovered dry brining ie "the Judy bird" which in short is salting the turkey using coarse cooking salt in the ratio of 1 Tbsp for every 5 lbs. Salt all over using all the salt, salting more heavily the breast and thighs, not forgetting of course to salt inside the bird. Refrigerate in a resealable plastic bag for at up to 3 days and then uncovered in the fridge for up to 8 hours. Roast unstuffed in a 350*F oven until thermometer registers 160*F in the crack between the thigh and the breast making sure the probe does not touch bone, but is close to the thigh bone. Remove from oven and let rest. Enjoy. Yes you can make gravy from the drippings.
The "Simplest and Easiest" changed into confusing and complicating when I got about half way thru the comments. Note to self: Don't read the comments and opinions of other readers. While they are trying to help or even "compete" with the best ideas, stick to the basics. I love the comment above which states "How are we all alive" when referring to how people tend to overcomplicate things! Now...I'm off to take my Christmas turkey from the fridge and shove it in the oven as is and turn it on. If I read anymore comments, it'll be New Years before I can figure out which is the best way, so I'm sticking to the simple old fashioned way! Merry Christmas everyone!
I tried roasting Turkey for the first time on New Years Day...and it turned out perfect. I bought a 12 lb. frozen turkey and left it in the fridge overnight and finished thawing it out under cold water in sink for about 3 hours. Then brined it by placing it in a large canning Pot over night w water, Kosher salt, herbs and spices. Drained it, stuffed with fruits, vegs, garlic and herbs.
I then squeezed soft butter mixed with spices between the skin, than covered the outside of the turkey with extra butter salt and pepper. Poured 3 cups of chicken broth in bottom of pan. Set the temp to 450 for about 25 min, then reduced to 350 and covered w tinfoil and set for 3 hrs. After 2 hrs basted the turkey w butter. After 3 hrs checked the temp of the breast, uncovered turkey and cooked for another half hour until perfectly done. Took out of oven, covered w foil and let sit for another 30 minutes before carving. It was a lot easier than I expected and tasted great! Good Luck! I enjoyed reading the other comments.
here is a great way to brown a turkey, mayonaise:
just before you put it in the oven cover the entire turkey in mayo.
no basting required, browns up nicely and no mayo taste.
Earl .


text:
Main Content
You know that question about if a tree falls in the woods and no one is around to hear it, does it make a sound? Well, you'll make a major scene in the Timber boardshorts from DC whether the beach is packed or your ridin' solo. They feature lycra hems, a chill plaid print and a tie waist for a look that's attention-grabbing and functional.
- 21" Outseam
- 88% Polyester/12% Elastane
- DC 4-way stretch deluxe dobby fabric
- DC engineered print
- Imported
- Lycra-lined hems
- Neoprene gusset
- Sewn-in bungee lanyard to hold keys or wax comb in pocket
- Side zip pocket with mesh screen for ventilation
- Sonic welded DC logo patch
- Tie front with four embroidered eyelets
Other Customers also liked:
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.

subset: commoncrawl


text:
Your Most-Pinned Products from March 2013
You liked some clever canisters and funky accents, but what you really loved this month was all the cool new gear to come out of the International Home and Housewares Show!
By Nicole Price Fasig
8. Krups Personal Electric Teakettle
Tea for one? Krups new personal teakettle ($59.99, amazon.com) can brew a pot quickly and boasts an internal circulation system that will keep water moving while it infuses with either loose leaves or teabags. It was one of our top budget buys from the Housewares Show and 105 of you were intrigued enough to repin it.
Nicole Price Fasig


text:
Young Girl Sings an Unbelievable Cover of 'If I Were a Boy' that Leaves Judges in Tears
viralvisionDec 7 2012, 2,191 views
13 year old Rachel Crow puts on a jaw-dropping performance that leaves judges speechless. She sings a cover of "If I Were a Boy" by Beyonce. AMAZING!
Press the button
if you liked the video! Thank you!
They gave this homeless man a pizza. But What he did with it floored meby heavensky
Oct 24 2014, 273 views
They can't afford the cake. A man came up to help. But the surprise ending stunned allby heavensky
Oct 23 2014, 39 views
They Got Best Christmas Gift Ever! But What Grandpa Did Next Stolen My Heart!by cancercross
Oct 23 2014, 412 views
She helped a homeless man unintentionally. Then what she got in turn stunned Allby heavensky
Oct 23 2014, 199 views
Couple make Bucket list for their unborn baby, The reason why will leave you bawlingby heavensky
Oct 23 2014, 20 views
He put some milk and suger into this bag. The result? I'm shocked!by heavensky
Oct 8 2014, 6,858 views
Isn't This Just The Sweetest And Most Romantic Thing A Groom Could Do For His Bride?!by cancercross
Aug 11 2014, 5,875 views
This young man donated bone marrow to a stranger, But he'd never expect this Huge surprise is coming!by heavensky
Aug 14 2014, 5,707 views
3-Y-O girl and dog lost in the woods for 11 days! What this dog did next stunned the world!by heavensky
Aug 13 2014, 5,568 views
They thought he just bought a pizza, Then everyone was floored when he tore up the box!by heavensky
Sep 23 2014, 5,030 views
CNET Update - What to expect when upgrading to iOS 8by heavensky
Sep 23 2014, 4,941 views
Editor's Pick
She records an album each year as a gift for her family each year. This time she really nailed it!by heavensky
Jul 25 2014, 1,668 views
Oh My Heart! These New Born Twins' First Conversation Put the Biggest Smile On My Face!by ProphesyGW
Jul 25 2014, 6,910 views
When This Homeless Lent His Bucket Out, What He Got Was Not Just A Nice Concert!by cancercross
Jul 25 2014, 2,533 views
This Little Puppy Has Finished An Impossible Race. I'm Nuts About Him!by ProphesyGW
Jul 25 2014, 697 views
I was scared when she put the baby into bath, But what happened next just stole my heart!by heavensky
Jul 24 2014, 11,979 views
These Two SHY Brothers Did Something that Amazed The Guests, I Was Floored!by thanksforlovingme
Jul 24 2014, 4,908 views


text:
Streamline your manufacturing processes from design to delivery with our manufacturing solutions – whether you have one plant or many.
Take control of quality management with a single, integrated solution that satisfies the criteria for ISO 9000 and Good Manufacturing Practice (GMP).
Eliminate the disconnect between the plant floor and the rest of your company with an integrated solution that optimises communication and productivity.
Take advantage of a manufacturing operations solution that integrates data systems with shop-floor activities to create one, comprehensive as-built record.
Stay in the loop with supply chain planning and collaboration solutions that help improve your strategic, tactical, and operational planning.
Integrate your asset-related data, processes, and analytics to maximise profits and boost the performance, reliability, and availability of your assets.
Manage complex supply chains, cut costs, and ensure regulatory compliance with cutting-edge auto-ID technology.
Transform new ideas into high-value products and services – for shorter innovation cycles, quicker response to changing market demand, and stellar aftermarket services.
Drive agility, improve productivity, and sharpen your competitive edge with our mobile solutions.
Streamline your most important end-to-end manufacturing processes quickly and affordably with one comprehensive, integrated rapid-deployment solution.
Support all core business operations with fully integrated, best-in-class applications that run on your database of choice – including SAP HANA.
Want to learn more about SAP for manufacturing?
Find more SAP solution information. Industries › Solutions ›


text:
INGLEWOOD, Calif. (August 29, 2012)—Exectuiveprivilege, who earned her first stakes victory in the Landaluce July 14 at Betfair Hollywood Park, will try to stay undefeated in the $300,000 Del Mar Debutante Saturday at Del Mar.
A Grade I for 2-year-old fillies at seven furlongs, the Debutante is the ninth of 11 races. Post time is 2:05 p.m. Track gates at Betfair Hollywood Park will open at 10 a.m. for simulcasts.
Owned by Mike Pegram, Karl Watson and Paul Weitman and trained by Hall of Famer Bob Baffert, Executiveprivilege began her career June 28 at Betfair Hollywood Park, overcoming a horrible start to win by 4 ½ lengths as the 4-5 favorite.
After her 3 ¼ length score in the Landaluce, the daughter of First Samurai and the Unaccounted For mare Refugee made her graded debut in the Sorrento, winning the Grade III over Polytrack by 1 ¼ lengths.
A $650,000 purchase at a Florida sale in April, Executiveprivilege has earned $210,000. If she wins Saturday, the Kentucky bred would be the first to complete the Landaluce-Del Mar Debutante sweep since Arewehavingfunyet in 1985 for Spendthrift Farm and trainer D. Wayne Lukas.
The field of nine also includes Miss Empire, who won the Cinderella Stakes June 16 over Cushion Track. The Empire Maker filly has one win in four starts for owners Gary and Cecil Barber and Kevin Tsujihara and trainer Peter Miller.
From inside out, the field for the 62nd Del Mar Debutante: Heir Kitty, Corey Nakatani rides, 118 pounds; Pat's Back, Patrick Valenzuela, 118; Miss Empire, Kevin Krigger, 122; Speedinthruthecity, Joe Talamo; 118; Wasted At Midnight, Ricardo Jaime, 116; Mechaya, Martin Garcia, 118; Renee's Titan, Edwin Maldonado, 116; Executiveprivilege, Rafael Bejarano, 122 and Beholder, Garrett Gomez, 118.
Copyright © 2009-2014, Hollywood Park. All rights reserved.


text:
Despite omics technologies being capable of...
Learn more about this primarily cancer-driven...
Which firms are ripe for the...
The guiding principle is global information...
Intact protein mass spectrometry is an important tool in the production and characterization of recombinant proteins. It is a primary quality control criterion and provides important information about the post-translational modification of protein samples. It can also be used to support drug development in characterizing compound-protein interactions or protein enzymatic activities in vitro. The Open Access approach increases the usability and productivity of the method by better controlling and automating data acquisition and analysis, and by reducing demands on skilled analysts. Peptide tandem mass spectrometry adds important capabilities including protein identification and site specific analysis of post-translational modifications, and can effectively coexist with intact protein LC-MS under the Open Access framework.
This webinar will discuss how Novartis has deployed an open access LC/MS platform for biochemists and biologists to analyze their own recombinant proteins
A live Q&A session will follow the presentations,
offering you a chance to pose questions to our expert panelists.
Be sure to add firstname.lastname@example.com
to your Address Book or Safe Senders List.
here for instructions.
If you have any questions about your subscription, click
here to email us or call at (914) 740-2189.
You may also be interested in subscribing to the GEN magazine, an indispensable
resource for everyone involved in the business of translating discoveries at the
bench into solutions that fight disease and improve health, agriculture, and the
environment. Subscribe
today to see why over 60,000 biotech professionals read GEN to
keep current in the areas of genomics, proteomics, drug discovery, biomarker discovery,
bioprocessing, molecular diagnostics, collaborations, biotech business trends, and
© 2014 Genetic Engineering & Biotechnology News All Rights Reserved


text:
HOME NHL Pittsburgh Penguins Gear Pittsburgh Penguins Auto Accessories (30 items) Product ID: 818660
Main Content
You never know where your Penguins pride will take you. Always be prepared for an impromptu tailgate party or Pittsburgh victory celebration with this silvertone dog tag bottle opener keychain. It features an etched team logo and vibrant team-colored stripes. Who needs a cold one cracked open? You've got 'em covered with Penguins spirit!
- Bottle opener
- Imported
- Measures approximately 3.5" x 1.25" including keyring
- Officially licensed NHL product
- Team colors and logo
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


text:
Although Patterson's senior quarterback Joey Lopes started and played the majority of the game, it was backup Brandon Williams who entered the game with the outcome hanging in the balance and Lopes nursing a sore throwing shoulder.
Williams, a junior, led the Tigers on a 13-play, 80-yard scoring drive that ended with his 1-yard burst with about 44 seconds left.
Patterson coach Nick Marchy said he was satisfied with the junior's performance.
"He had a good look in his eye," Marchy said. "There wasn't any fear, in my opinion, and I'm pleased with that. He went out there and played."
Bryan DeAnda's extra point gave Patterson the edge over a Central Valley team that entered Saturday's contest fresh off a season-high six touchdowns in a 42-7 WAC-opening victory over Livingston High on Sept. 21.
On Saturday, the Hawks (4-2 overall, 1-1 WAC) had a final chance to win after driving 52 yards to the Patterson 24-yard line with less than four seconds left. But Central Valley kicker Alvaro Rodriguez, a junior, had his attempt foiled.
Patterson's Rueben Rosas burst through the line of scrimmage to block Rodriguez's 40-yard field goal on the final play to preserve a win.
"It all starts with the offensive line," Williams said. "It wasn't just one person. It wasn't just about the offense or the defense. Everyone really did their job."
Patterson (4-1, 1-0 WAC) got a spark early in the first quarter.
Lopes found Avion Warmsley with a 49-yard scoring pass with seven minutes, three seconds left in the opening period. Warmsley, a junior, made a spectacular catch over a pair of Hawks defenders and raced to the end zone for a 7-0 lead.
Central Valley responded on its ensuing possession by capping a 54-yard march with a 16-yard touchdown toss from quarterback Abraham Navarro to Kenny Lopez.
Both teams traded touchdowns again.
A 15-yard Jordan Levu reception from Lopes set-up Drake Vatuvei's 1-yard touchdown plunge to put Patterson up 14-7.
Central Valley answered, however, with Ja'Quan Gardner's touchdown scamper. The diminutive junior broke through the pile and raced 47 yards for a score to tie the game at halftime.
Early in the third quarter, Lopes injured his left shoulder when he was tackled by Central Valley defenders following an incomplete pass.
As a result, Patterson's offense struggled, and the Hawks took advantage.
After the Tigers shanked a punt, Central Valley had a short field and scored on a 1-yard run by Gardner to take the lead. But Rodriguez missed his extra-point attempt and the Hawks settled for a 20-14 edge.
"We didn't always play the way we wanted to, but there was never any panic in us," Warmsley said.
Fortunately for Patterson, Williams — normally a wide receiver — learned quickly.
He completed a 29-yard pass to Levu on fourth-and-6 to set the Tigers up at the Hawks' 1-yard line and then followed his blockers into the end zone on his game-winning touchdown.
"The biggest thing is that we came together when we needed to," Marchy said. "Considering we came away with the win, I feel satisfied with the way it turned out."
The Tigers will continue their season at 7:30 p.m. Friday, Oct. 5, when they host Livingston High.
Junior varsity
The JV Tigers breezed to a 27-0 victory Saturday, Sept. 29, against the Central Valley Hawks.
"You have to be ready to go at the beginning of the game and give it your best shot," said Patterson coach Harley Parson. "We did that well today — we came out prepared."
Patterson (4-1, 1-0 WAC) reeled off a five-play scoring drive on its first possession of the game. The drive was capped by Damian Paulo's 2-yard run to make it 6-0 with eight minutes, 13 seconds left in the first quarter.
Antonio Vasquez recovered a loose ball on the ensuing kickoff, and Patterson took over at the Central Valley 5-yard line.
One play later, Tiger Michael Lawson found the end zone for a 13-0 lead.
After Central Valley (2-4, 0-2) turned over the ball on downs, Patterson again turned to its offense. Paulo carried the ball on a 1-yard burst that made the score 19-0 with 7:36 left before halftime.
With about two minutes remaining before the intermission, Vasquez took a pitch out of the backfield and raced eight yards for a touchdown that provided the final margin of victory.
"It was important to get this win," Vasquez said. "This team has plans to go for a (WAC) championship."
The Patterson High freshman football team (5-0, 1-0) picked up its first WAC win of the season, defeating Central Valley High, 35-24, at Patterson Community Stadium on Sept. 26.
Contact Marc Aceves at 892-6187, ext. 28, or email@example.com.


text:
INGLEWOOD, Calif. (February 10, 2012)—The first Kentucky Derby Future Wager pool of 2012 will be open until 3 p.m. PST Sunday.
Bettors can choose from a menu of 24 3-year-olds – including the mutuel field, which includes any sophomore not listed – and place a wager at Hollywood Park, Santa Anita or any other simulcast facility today, Saturday or until closing time Sunday.
Among the sophomores on the list are 2011 CashCall Futurity winner Liaison (20-1), CashCall runner-up Rousing Sermon (20-1), first out Hollywood Park maiden winner and third place finisher in the Breeders' Cup Juvenile Creative Cause (20-1) and 2-year-old champion and Breeders' Cup Juvenile winner Hansen (12-1).
The mutuel field opened as the 9-5 favorite. Algorithms, who easily defeated Hansen in the Holy Bull Stakes Jan. 29 at Gulfstream Park, is the second choice at 8-1.
The second Kentucky Derby Future Wager pool is March 2-4 and the third and final is March 30-April 1.
Copyright © 2009-2014, Hollywood Park. All rights reserved.


text:
Helloooo Leslie Mann!! Looking gorgeous in our best-selling 8436 chemise (even while brushing your teeth) on the newly-released poster for Universal's This is 40 ! This (kind-of) sequel follows Pete and Debbie (Paul Rudd & Leslie Mann) a few years after the events of Knocked Up!
Check it out this Christmas, and get our 8436 in a bunch of great colors HERE!!
(Source: universalpictures.com)


text:
Bread Riot: Women replay the 1863 uprising over inflationary war prices
SALISBURY — They were mad. They were fed up. They were tired.
The participants in re-enactment
Historic Salisbury Foundation and Rowan Museum Inc. worked together in holding Saturday's re-enactment of the 1863 Bread Riot.The women participants included Leslie Black, Carol Rathbun, Marion LeBleu, Kathleen Dunn, Anne Lyles, Candy Webb, Dianne Hall, Nancy Bilson, Peg Puza, Linda Thompson, Shakeisha Holton Gray, Judy Pittman, Patti Safrit and Sandra Owen.Confederate soldier re-enactors were Lt. Rock Edmiston, Cpl. Kevin Britton and Pvt. Sean Dunham. They were of the 63rd N.C.
The women gathering in downtown Salisbury late Saturday morning also were brandishing broomsticks, pitchforks, roller pins, hatchets and rakes.
This had all the makings of a riot — and that's what it was, an enthusiastic re-enactment of the 1863 Salisbury Bread Riot.
The 2013 group — about 15 women and more men, women and children trailing them — received plenty of bemused looks going past the Hap's Grill lunch crowd on the way to the Rowan Museum.
At the square, an outmanned platoon of three Confederate soldier re-enactors tried to block the mob's progress and ordered it to disperse. But the women marched right on through, chanting all the way.
The bonnets, shawls and period dresses on many of the women made them an even greater curiosity to cars and trucks going by.
"Enough, enough of the speculators," came one shout from the protesters.
"We want fair pricing," came another.
Once the group arrived at their destination — the old courthouse, which is today's Rowan Museum — the women shouted things such as "We want food" and "Let us in."
A couple of students from Southeast Middle School, Katie Gerou and Katlyn Painter, felt they had struck it rich. They were downtown as part of a history assignment for social studies teacher Eric Shock, and they saw the Bread Riot's history being played out before them.
Gerou said Shock had just talked about the Bread Riot in Friday's class.
"We were here, looking around, and we ran into Terry Holt," Katie's mother, Crystal Overcash, said. "It worked out well."
Holt, dressed in a period coat, played the part of N.C. Gov. Zebulon Vance. It was a Vance proclamation a few weeks after the Salisbury Bread Riot that was aimed at curtailing these kind of uprisings over prices at home.
Monday will be the 150th anniversary of the Salisbury Bread Riot.
They could take no more
On March 18, 1863, a group of 40 to 50 women — mothers and wives of Confederate soldiers — raided the stores of Salisbury merchants who they claimed were speculating and hoarding food staples.
"They had had about enough of it," said Peg Puza, who was one of the main organizers of Saturday's replay, along with friend Carol Rathbun.
Back in 1863, the women stopped at roughly six stores that afternoon, demanding the shopkeepers sell them the staples at the same price the government was paying, not the inflated one.
If the merchants refused — and most of them did — the women helped themselves to some items. At Michael Brown's establishment, they tried to break down the door to a storeroom before he agreed to give the women 10 barrels of flour for free.
At the end of Bread Riot — Salisbury had one of the first of many price uprisings in cities throughout the Confederate South — the women had 23 barrels of flour, a half barrel of molasses, two sacks of salt and $20 in Confederate currency.
They apparently split up their haul the next day and were never arrested. Numerous eyewitnesses to their raids included the Salisbury mayor and other government officials.
The Carolina Watchman newspaper reported on the incident in its March 23, 1863, edition, and gave a lengthy account under the headline, "A Female Raid."
The "riot" led a disgusted Brown to dash off a letter to the governor the same day complaining about what happened.
On March 21, a letter from "Soldiers' Wives" in Rowan County also went to Vance, explaining the women's actions on March 18 and describing how they were justified, given the exorbitant, inflationary prices.
It all led to the governor issuing a proclamation April 13, 1863, making it illegal to export food and cloth out of the state for the next 30 days, and that prohibition — with exemptions for quartermasters of the military — was extended many times in efforts to squelch war profiteering for items needed at home.
At the time of the raid, the women's letter to Vance said, meat prices were 75 cents to $1 a pound; flour, $50 a barrel; wood, $4 to $5 a load; molasses, $7 a gallon; meal, $4 to $5 a bushel; eggs, 50 to 60 cents a dozen; and chickens, $7 a dozen.
Meanwhile, the women of the day complained, their soldier husbands and sons were receiving only $11 a month pay, and women were only getting 50 cents for the sewing of lined pants for soldiers and 75 cents per coat.
"We're desperate," Puza, staying in character, said on the steps of the Rowan County Administrative Building before Saturday morning's march took off.
"We need to feed our kids. We are hungry. Our kids are hungry."
Courage of the day
When Saturday's march was over, the women participants expressed admiration for the courage their counterparts 150 years ago had shown.
"They didn't have a choice," Rathbun said.
The women Saturday said they also could see how easy it would be for people today to take to the streets in protest of inflationary prices and profiteering.
Next weekend, several of them said, they might be protesting gas prices.
Contact Mark Wineka at 704-797-4263.


text:
Looking for a natural lookingbronzer? Better Homes and Gardensrecommends No Bronzer Bronzerfor "simply gorgeous, glowing skin."
Our gift to you,
receive a complimentary
sample with every order.
Spend $150 or more and
upgrade to a deluxe sample.
Enjoy exclusive offers
on our best selling
treatments and
supplements, available
only on PerriconeMD.com.
Discover the secret to anatural looking glowthis summer


text:
Expertly crafted to capture the appeal of vintage denim, AG-ed jeans combine modern fabrics and flattering fits with the laid-back look of yesteryear. Each pair is hand-finished to emulate the natural wear of denim aged from 1 to 30 years, resulting in a truly one-of-a-kind character. Boot cut. Our classic, go-to boot cut with a slender fit through the knee that opens into a subtle flare. The subtly flared leg makes this a curve-enhancing silhouette. Fading and whiskering deconstruct the dark blue 11 Years Soft wash. Classic 5-pocket styling with contrast stitching and zip fly with button closure.
FINAL SALE - cannot be returned or exchanged. No price adjustments.
View more washes in this style
only left in this size


text:
Getting Started: 13 Creating motion tweens
Share this Episode
Adjust your embed size below, then copy and paste the embed code above.
442 x 256
515 x 296
640 x 367
Custom Size
Width: px Height: px
Community Translation
Your transcript request has been submitted.
Adobe TV does its best to accommodate transcript requests. It can take a few weeks for the transcript to become available in the Community Translation Project, so keep checking back.
About This Episode
Learn how to create a motion tween, step by step. Animate symbols and apply special effects unique to motion tweens. Preview Flash animations.
Presented by
Runtime : 00:02:04 Added : 10/07/2008
About this show
Learn Flash Professional CS4
Learn how to use Flash Professional CS4 with tutorials selected by experts at Adobe.There's everything from Getting Started for beginners, to New Features, Workflows, and Overviews.
Older Episodes
Next episode in this show
Other Suggested Episodes
Products used in this episode
Flash Professional
Related Shows


text:
Creative Recreation CesarioSKU: #7654878
Product Information
- Style and comfort live within the Cesario.
- High-top design with a premium leather upper.
- Nylon mesh lining for comfort and breathability.
- Cushioned form-fitting insole for a custom fit.
- Lace closure with an additional hook-and-loop strap at the vamp.
- Lightweight and flexible rubber outsole for traction and durability.
- Measurements:
- Weight: 14 oz
- Product measurements were taken using size 9.5, width D - Medium. Please note that measurements may vary by size.


text:
There is no doubt that Super-Automatic Espresso Machines are the wave of the future. Everything you need to make that perfect espresso is controlled and operated by the touch of a button.
Joining Member Perks gives you access to exclusive savings, news, videos, and more on your favorite coffee products!


text:
View my Wish List
$ 45.00
Available at local Chamilia retailers.
This product is currently not available online.
Add to Wish List
Article no.: 1210-0007
Sterling Silver
A twist to an old favorite, the Sterling Silver Adjustable Chain captures light and radiates sparkle as it elegantly twirls around the neckline. Adjusts to 28 in/71.1 cm.
Classic Chain – Adjustable Necklace
$ 30.00
Drop Chain Necklace
$ 60.00
Glam Chain – Adjustable Necklace
$ 35.00


text:
We're puppy parents, once again
Mar 18, 2014 | 2 Comments
By Nancy Carlson
News-Register Contributor
Only online subscribers may access this article. Subscribe online by clicking here. Already a subscriber, please log in.
Only News-Register subscribers can access this premium content.
To subscribe, click here. Daily, weekly, monthly and annual subscriptions available; Starting at just $2.
Already an online subscriber, please sign in:
Would you like to comment on this article?
Only online subscribers may comment on articles. Click here to see how you can subscribe.
Already a subscriber, please log in
Note: Some articles do not accept comments at all.
This was a very difficult time for us.
We now own 4 dachshunds. I am glad to find someone who has the same kind of "fun" mind as I do for dogs names. Only one of ours has a "normal" name. His name is Baxter. He turned 13 this last Christmas Eve. Here is where the fun comes in. Our next doxie is named Carrots...he is 10, then we have Biskits, he is 6 and the last one is Pickles and he is 7. So, don't feel alone with the "funky and oh so cute" names. I love some of the choices you are looking at and can't wait to see pictures of your newest family member.
• Newberg resident dies of self-inflicted gunshot wound (3172)
• Mac voters due costly new ballots (2758)
• Murder weighs heavy on Dornon family (2490)
• Letters to the Editor - Oct. 17, 2014 (2281)
• Wildcats sink Pirates' aerial attack (2133)
• Music teacher battling cardiac cancer (2077)
• That winning feeling (2033)
• Svenson remains only reasonable choice for Yamhill County Sheriff (1835)
• Emerging force (1463)
• Mac voters due costly new ballots (8)
• Candidates drop gloves at Senior Center (6)
• Svenson remains only reasonable choice for Yamhill County Sheriff (6)
• Letters to the Editor - Oct. 17, 2014 (4)
• McMinnville hires new city manager (3)
• Weidner touts experience, accomplishments (2)
• Letters to the Editor - Oct. 24, 2014 (2)
• Air travel an issue in driver's card debate (1)
• Oregon ERA: Necessary or merely symbolic? (1)


text:
The 2013 edition of Kampioenschap van Vlaanderen-Koolskamp was marked by a long breakaway of four riders that were brought back in the last lap. The Belgian race ended with a bunch sprint, won by Jens Debusschere.
Dangerous final
After several attacks in the first race hour four riders - Juul Jensen (Team Saxo - Tinkoff), Pim Lighart (Vacansoleil-DCM Pro Cycling Team), Tim Declercq (Topsport Vlaanderen-Baloise), Floris Smeyers (Verandas Willems Continental Cycling) - made it to the breakaway, which earned an advantage of more than three minutes. Eventually the last remnant of the breakaway was caught in the last 10 kilometers. The 192-km race ended with a bunch sprint, won by Jens Debusschere (Lotto - Belisol), followed by Baptiste Planckaert (Crelan - Euphony) and Michael van Staeyen (Topsport Vlaanderen - Baloise). BMC Racing Team Sport Director Allan Peiper said it was a good experience for the young riders. "It was a nice race for the boys to do. We have got three stagiaires - Silvan Dillier, Jakub Novak and Julien Taramarcaz - and two neo-pros with Larry Warbasse and Sebastian Lander", he said. "It was a good race for the young guys to see how the races are in Belgium." But eventually it turned out to a dangerous final. "In the last kilometer seven riders crashed, that put Sebastian Lander a little bit out of contention for the sprint. We tried to do the sprint for him today, but he got caught up just behind the crash which took away his chances", Peiper said. Stagiaire Julien Taramarcaz, 16th, finished as best placed BMC Racing Team rider.


text: AudioQuest Cinnamon "High Speed with Ethernet" HDMI cable (8 meters/26.2 feet) Zoom Front Photos Videos Item #: 703CINN8M Review Summary 1 person says In Stock Free Crutchfield lifetime tech support Free Shipping Your price $298.99 Available options: 5 meters/16.4 feet-$198.99 8 meters/26.2 feet-$298.99 Add to cart + Add to wishlist Email me alerts for this product Buy this item and earn up to 299 Rewards points See more offers and ways to save Special Financing Available x By buying this product you'll earn up to 299 Rewards points. When you sign up for a Crutchfield account, you'll be enrolled in Crutchfield Rewards. You'll earn one point for every dollar you spend on gear from us. You can turn your points into Rewards Cards that you can use toward future purchases. You can sign up for an account now, or after you complete your purchase (you'll get credit for the points either way). Sign up for a Crutchfield account Overview Details Customer Reviews Q&A Articles & Videos Our take on the AudioQuest Cinnamon by Steve Kindig AudioQuest Cinnamon was designed with today's advanced audio/video gear in mind — it can handle everything from 3D TV to Internet connectivity, thanks to its "High Speed with Ethernet" rating. Connecting your components with AQ Cinnamon is a great way to prepare your system for the most cutting-edge features available today, as well as what's on the way. Plus, AudioQuest's superior build quality ensures excellent high-def picture and sound.HDMI 1.4-compliant to support technologies like 3D TVOne of the most exciting new technologies for 2010 is 3D TV. A 3D video connection between a 3D Blu-ray player and a 3D TV must be able to simultaneously pass dual 1080p video signals along with lossless audio. AQ Cinnamon is certified to handle the maximum data rate that HDMI allows — 10.2Gbps. It's constructed using premium materials throughout to maximize the crystal-clear picture and sound quality available from the latest high-definition digital sources.AudioQuest Cinnamon is fully backward-compatible with HDMI 1.3 and earlier cables. Bit Error Rate testing ensures that every cable passes signals as accurately as possible.Solid core conductors for better signal transferAudioQuest is known for their superior build quality, and their Cinnamon HDMI cables are no exception. They use solid-core, silver-plated conductors to ensure every ounce of picture and sound information makes it to your gear — something that can be difficult for poorer-quality cables, especially at longer lengths. The bottom line: you'll enjoy exceptionally clear, noise-free video and audio. See more info on this item Highlights:length: 8 meter (26.4 ft.)"High Speed with Ethernet" cable designsupports HDMI version 1.4 features:3D video @ 1080p/120Hzbi-directional Ethernet communication with compatible componentsaudio return channel for sending Dolby® Digital sound from an HDTV back to an A/V receiversilver-plated, solid-core copper conductors (silver layer is 1.25% of total conductor)solid polyethylene insulationwhite PVC jacket with CL3 rating for in-wall installationgold-plated contactswarranty: 5 yearsOur 60-day money-back guarantee Hands-on research from the Crutchfield Labs (what are the Labs?) What's in the box? | In-depth notes Product Research What's in the box? Download owner's manual 8-Meter HDMI-to-HDMI cable (with clear plastic protectors on each connector) Our Product Research Team At Crutchfield, you'll get detailed, accurate information that's hard to find elsewhere. That's because we have our own in-house Product Research team — they open the box, verify contents, check the owner's manual, and record dimensions, features and specs. We stay on top of new products and technologies to help people make informed choices. Features HDMI: The HDMI (High Definition Multimedia Interface) standard was created to transfer uncompressed digital audio and video. An HDMI cable's many internal conductors include communication channels, which allow automatic display and source matching for resolution, format, and aspect ratio. Construction: The Audioquest Cinnamon HDMI cable uses solid 1.25% Silver-Plated conductors to eliminate inter-strand distortion and reduce jitter. Its solid Polyethylene insulation ensures critical signal-pair geometry. The Audioquest Cinnamon HDMI cable features gold-plated HDMI standard size (Type-A) connectors for maximum signal transfer. HDMI 1.4: The Audioquest Cinnamon HDMI cable is version HDMI 1.4 compatible. This means the HDMI cable is High-Speed rated and supports transfer of 1080p/120Hz, 4k, and 3D video; as well as supports ARC (Audio Return Channel) and Ethernet Channel function. 1080p/120Hz: Supports high-definition 1080p video resolutions with up to 120Hz refresh rate. 3D: Defines input/output protocols for major 3D video formats, allowing true 3D gaming and 3D home theater applications. 4K Support: Enables video resolutions (3840 x 2160 or 4096 x 2160) beyond 1080p, supporting next-generation displays that will rival the Digital Cinema systems used in many commercial movie theatres. ARC (Audio Return Channel): Allows an HDMI-connected TV with a built-in tuner to send audio data "upstream" to a surround audio system, eliminating the need for a separate audio cable. Ethernet Channel: Adds high-speed networking to an HDMI link, allowing users to take full advantage of their IP-enabled devices without a separate Ethernet cable. In-Wall Rated: The Audioquest Cinnamon HDMI cable is CMG/FT4 rated for in-wall installation. Directional: For audio signal, the HDMI cable is directional. Please use cable with arrows pointing form source to receiver, such as set-top box to receiver or monitor. Review this product Submit a review and then enter to win a $500 rewards card AudioQuest Cinnamon Reviews Average Customer Review: 1 people say: Review this product: Thanks for taking the time to share your experiences about this product. Please be sure to focus your comments on the product itself. Read our Review Guidelines for more information. Review title * Email Your email won't be visible. Please use the email address that is associated with your order. Display name (e.g., JohnD) Your review will be signed using the display name and location * Your location (e.g., Charlottesville, VA) * Your rating Click on a star to rate the overall product on a scale of 1-5 1500 characters left * Your review Attach a YouTube Review Crutchfield Video Review Guidelines Only submit videos that you made or are authorized to use. Do not submit videos that contain music, video or visuals that are copyrighted and belong to someone else. Please see our Review Guidelines for more information. Submit the URL of your YouTube™ video review or product demonstration. e.g., "http://www.youtube.com/v/o79TWHh598U" 500 characters left Pros 500 characters left Cons * Agree to Terms By checking this box you agree your review becomes the property of Crutchfield, that you are over 18 years of age, that you own or have owned this product, and that you are located within the United States or its territories. Please see our Review Guidelines for more information. We reserve the right (but are not obligated to) review all submissions and edit or remove any review in any manner which we deem necessary. Your review should be posted within seven days. Filter by rating: 5 Star: (0) 4 Star: (0) 3 Star: (0) 2 Star: (0) 1 Star: (0) 5 out of 5 Great cable! Written By Tim, Bois D Arc, Missouri on Saturday, March 24, 2012 Crutchfield Customer Review (What's this?) Great quality cable. Have been impressed with AudioQuest cables. Pros: Great cable, quality materials Cons: Somewhat pricey, but you get what you pay for. 4 out of 7 people found this helpful Was this review helpful? Yes | No For a more in-depth review and enhanced detailed information on the AudioQuest Cinnamon, please visit the Crutchfield website product page (/ISEO-rccbcspd/p_703CINN8M/AudioQuest-Cinnamon-8-meters-26-2-feet.html ). Find the gear that's right for you Ask an expert Your Crutchfield Advisor knows the gear inside and out. Call 1.888.955.6000 Email Compare with other AudioQuest models AudioQuest CinnamonHigher-quality build for even cleaner picture and sound5 out of 5: In StockThe AudioQuest Cinnamon a conductor that's coated in silver for improved signal transfer.View All Product Information$298.99AudioQuest Forest8 Meter Cable 5 out of 5: In StockThe AudioQuest Forest offers: "High Speed with Ethernet" cable design supports 1080p video supports HDMI 1.4 features: 3D video, Ethernet, and audio return channelsolid-core, high-purity Long Grain Copper conductors for superior signal transferView All Product Information$218.99AudioQuest Cinnamon8 Meter Cable 5 out of 5: In StockThe AudioQuest Cinnamon offers: "High Speed with Ethernet" cable design supports 1080p video supports HDMI 1.4 features: 3D video, Ethernet, and audio return channelsilver-plated, solid copper conductors for superior sound quality (silver layer is 1.25% of total conductor)View All Product Information$298.99 AudioQuest ForestCompare with $218.99 You are hereAudioQuest CinnamonGet details $298.99 × Front Searches related to the AudioQuest Cinnamon "High Speed with Ethernet" HDMI cable AudioQuest AudioQuest HDMI Cables Best HDMI Cables HDMI Cables under $300 AudioQuest Cinnamon reviews AudioQuest Forest reviews


text:
Transistors & analog ICsClear My Selections
Showing 1 - 20 of 28 Products
Model: 276-142 | Catalog #: 276-142
RadioShack® Infrared LED Emitter and Detector
Use this RadioShack infrared LED emitter and detector in your latest hobby project.
Model: 7805 | Catalog #: 276-1770
+5V Fixed-Voltage Regulator 7805
This high-power regulator has capabilities up to +5V at 1 amp.
Model: LM555 | Catalog #: 276-1723
RadioShack® LM555 Precision Timer (8-Pin DIP)
See the Full Product Details
Model: LN741CN | Catalog #: 276-007
LM741CN Operational Amplifier (8-Pin Dip)
A general purpose operational amplifier featuring improved performance over industry standards like ...
Model: TIP42 | Catalog #: 276-2027
TIP42G PNP Transistors
The TP42G transistor has a power dissipation of 65W and an I(C) Peak of 10A, Continuous 6A. Case typ...
Model: 2N3904 | Catalog #: 276-2016
2N3904 NPN Small Signal Transistor
Transistor has a power dissipation of 350mW and I(C) Max. of 200mA.
Model: TLC555/TLC555CP | Catalog #: 276-1718
TLC555/TLC555CP LinCMOS Timer (8-Pin DIP)
TLC555/TLC555CP monolithic timing circuit is fully compatible with CMOS, TTL and MOS logic and opera...
Model: LM317T | Catalog #: 276-1778
RadioShack® Adjustable-Voltage Regulator LM317T
Want options for your output voltage? This regulator has an adjustable range from +1.2 to 37VDC. May...
Model: 2760326 | Catalog #: 276-326
RadioShack® 5mm Ambient Light Sensor (5-Pack)
Model: TIP31 | Catalog #: 276-2017
TIP31 NPN Transistor
The TIP31 Transistor has a power dissipation of 40W.
Model: LM556 | Catalog #: 276-1728
LM556 Dual Precision Timer (14-Pin DIP)
These devices provide two monolithic, independent timing circuits of the NE555, SA555, SE555 OR SE55...
Model: LM386 | Catalog #: 276-1731
LM386 Low Voltage Audio Power Amplifier (8-Pin DIP)
Let this power amplifier cater to your low voltage applications.
Model: 276-1617 | Catalog #: 276-1617
RadioShack® NPN Transistors (15-Pack)
General-purpose silicon, high-speed, medium control switching 2N222 transistors.
Model: 276-145 | Catalog #: 276-145
Infrared Phototransistor
Use for help with lightwave communications.
Model: 2N3055 | Catalog #: 276-2041
2N3055 NPN Transistor
Control the flow of electricity in your electronic equipment. The 2N3055 Transistor has a power diss...
Model: TL082/TL082CP | Catalog #: 276-1715
TL082/TL082CP Wide Dual JFET Input Op Amp (8-Pin DIP)
Looking for a wide selection of operational amplifiers? We've got you covered.
Model: IRF510 | Catalog #: 276-2072
MOSFET IRF510 Transistor
Transistors designed for your electronic needs. Power Dissipation of 20W. Mfr. #IRF510. Case Type: T...
Model: 276-640 | Catalog #: 276-640
38kHz Infrared (IR) Receiver Module
Great for experimental projects and building your own remote control. Low-voltage. Elliptical lens h...
Model: TIP3055 | Catalog #: 276-2020
TIP3055 NPN Transistor
The TIP3055 has a power dissipation of 90W.
Model: NLM324 | Catalog #: 276-1711
LM324 Quad Op Amp (14-Pin Dip)
These amplifiers are designed to specifically to operate from a solitary supply over a wide range of...


text:
Sorry your search options returned no results
Please try again with new options or back to your previous search options.
Back to previous search options
Clear current options
Boys School Easy Iron Short Sleeve Shirts - 2 Pack White
Boys School 2 Pack Short Sleeve Slim Fit Shirts – White
Boys School Long Sleeve Shirts - 2 Pack White
Boys School Easy Iron Long Sleeve Shirts - 2 Pack Blue
How can we make our boys' school shirts even better? Make them easy iron of course! We think shirts that spend less time on the ironing board and more time in the classroom can only be a good thing and it makes the most of our 100 day satisfaction guarantee.
Sign up for our emails
For the latest trends, offers and more


text:
This 1942 Chrysler New Yorker Series C-36 Custom Coupe features a 291 V-8 HEMI DESOTO 8cyl Gasoline engine. It is equipped with a 4... More
1964 Chrysler New Yorker Four Door Sedan - Only 37,400 One Owner Miles!! Out of an Estate - Striking Rosewood in Color with Matching... More
YOU ARE VIEWING AN ABSOLUTELY STUNNING 1952 CHRYSLER NEW YORKER CONVERTIBLE WHICH HAS BEEN SPARINGLY DRIVEN A MERE 28,000 MILES. IT IS POWERED BY A... More
1961 Chrysler New Yorker, This is a one family owned car from California, under 700 of these cars made, can't be very many still... More
1948 Chrysler New Yorker Highlander Four Door Sedan. Are you ready to drive Miss Daisy? This is a rare opportunity to purchase an extraordinary... More
For fans of the heavy cruisers few carry the impact of the Chrysler New Yorker. More than any other full-sized luxury machine this 1966... More
1950 Chrysler New Yorker Sedan, beautifully restored, totally rust free, gorgeous Racine Blue paint, immaculate Gray and Blue pinstriped broadcloth interior, fantastic chrome and... More
1976 Chrysler New Yorker Check out this extremely nice, original, top of the line Chrysler land yacht. It has nice paint, nice chrome and the bright... More
Production of Chryslers range-topping New Yorker in postwar America began in January of 1946 and the straight-eight-powered car was both attractively priced and available... More
1975 Chrysler New Yorker Brougham Two Door Hardtop with the rare St. Regis Package - Very desirable triple white, the interior being the very... More
1965 Chrysler New Yorker 4dr HardTop - Original engine and drivetrain. Original interior in excellent condition. 48k original miles! Absolutely NO RUST. Runs and... More
1956 Chrysler New Yorker Convertible RARE One of 24 Known Body off the frame restoration 2007 thru 2009 Desert Rose and Cloud White Exterior Tuxedo Black-White Authentic... More
1973 Chrysler New Yorker Brougham Four Door Pillarless Hardtop - Starlight Blue Sunfire Metallic in Color w/White Vinyl Roof and Split Bench White Vinyl... More
1961 Chrysler New Yorker Four Door Luxury Sedan - Only 56,872 documented miles! Tahitian Turquoise w/White Top and an exceptionally clean grey and black... More
1968 Chrysler New Yorker Four Door Pillarless Hardtop - Deep Red Metallic in Color w/Luxurious Cloth Interior Trim -. A California car since new... More


text:
View Full-Size Image
CYCRA ProBend Hand Guard Racer Pack (CHG-XXXX-02X)
Price: $109.95
Product Details
The Cycra Probend Alloy Hand guards have a unique shape and look that separates them from the competition. This unique shape provides additional clearance on the end of the grip for your levers and hands making for a more comfortable setup. Probend hand guards are made from Billet 6061 aircraft grade alloy for strength and toughness. Cycra ProBend's also feature a new Abrasion Guard that can be taken on and off for street or off road applications. There are several different mounting styles, shield colors and 2 different shield styles for you to choose from. ProBend Racer Packs come pre packaged with natural shields.
Mounting Styles
Cycra's Probend Alloy Hand guards are the choice of the GNCC & Supermoto Champions like Barry Hawk, Randy Hawkins, Jason Raines, Jeff Ward and Mark Burkhart. When it comes to the best setup in handguards, choose Cycra.
Customer Reviews:There are yet no reviews for this product.
Please log in to write a review.


text:
Have a stylish, lowercase Gothic letter of your choosing below wrought in your favorite precious metal, and add your favorite gemstone. Artisans handcraft it exactly as you want it. See Details
Gemvara jewelry is truly personal: you design it, choosing gems and metals to celebrate your story, and we craft it just for you. We'd love to help you find your perfect piece! (more)What quality are your gemstones?
They are all-natural and hand selected fine quality. (more)


text:
• Visit the planetarium.
• License an Ott Planetarium production for use in my planetarium.
• Attend a Blender Production Workshop.
Additional Resources
• Information for Teachers
• Show List
• Free Public Events Calendar
• Scouting Programs
• Planetarium Reservations
• Special Projects
• Student Projects
• Blendertarium
The Layton P. Ott Family,
The College of Science and Department of Physics at Weber State University,
Weber County RAMP, The Utah Museums Association, and NASA.


text:
David ThompsonDavid Thompson grew up in a small town on the high plains of southwest Kansas. After learning to play his older brother's guitar at age 10, he started writing songs to help fill the long winter nights. In high school and junior college he played guitar and clarinet in the school's jazz, pep, and marching bands. He also played guitar in a few amateur rock bands thru college. Music by Led Zeppelin, the Rolling Stones, and Grand Funk Railroad were early influences. But he was also inspired by John Denver and Christian church music.
David flies as captain for a major airline and is currently writing/recording a collection of aviation songs encompassing various themes and musical genres. As coordinator for the North Central Kansas chapter of Nashville Songwriters Association International (NSAI), he moderates monthly meetings in Manhattan, Kansas on the 3rd Sunday of every month at the Crestview Christian Church. Anyone is welcome to attend and share their songwriting experiences. You can find out more by looking them up on Facebook or by contacting NSAI (www.nashvillesongwriters.com, 1-800-321-6008). David also is involved with Country Stampede where he has emceed the Songwriter's stage since 2012. This is one of the largest country music festivals in North America and typically captivates 150,000 country music fans for 4 days in late June. Stop by the songwriter's tent and say Hi if you are attending or vote for your favorite song in their song contest at www.countrystampede.com.
David describes his writing style as "triple distilled profusion with a twist of lime whimsy." He's written various vocal and instrumental pieces in rock, contemporary Christian, flamenco, light contemporary, jazz, and classical guitar. Although he's written/recorded many songs on various themes in several styles, he's best remembered for his comedy songs "Uncle Nick" and "They Taste Like Chicken." A few of David's songs are available for purchase at Broadjam.com.


text:
The Story of Veterans Day DVD
Sale Price: $19.99
To Order by Phone Call 1-800-933-6249
- Additional Details
- Format: Color, DVD-Video, NTSC
- Rating: Not Rated
- Number of Discs: 1
- Run Time: 22 Minutes
- Region: Region 1
- Aspect Ratio: 1.33:1
- Language: English
- Studio: History Channel
Enjoy this stirring consideration of our annual opportunity to pay tribute and respect to the men and women who served their country.
- Meet the men and women Veterans Day is meant to honor.
- Archival material and interviews illustrate this holiday since its founding.
- Armistice Day, marking the end of WWI, was formally changed to Veterans Day in 1954.
They served, they sacrificed, they fulfilled their duty, and they deserve our thanks.
And on November 11 of each year, Veterans Day, we have an opportunity to demonstrate our deep appreciation. Largely intended to honor living veterans, this all-American holiday gives us a chance to reflect on what it means to send men and women to war and to celebrate their dedication.
This moving THE HISTORY CHANNEL® documentary explores the holiday from its initial founding as Armistice Day after World War through contemporary parades and commemorations. With archival footage and photographs of soldiers past and present, THE STORY OF VETERANS DAY reveals the experiences of American soldiers from throughout U.S. history.
Featuring first person stories and recollections, these compelling stories shed light on the many ways men and women of diverse backgrounds have given their time, skills, and dedication to military service in the name of freedoms we all hold dear.
A nation's character can be judged by how it honors its warriors. See how America stacks up with THE STORY OF VETERANS DAY.


text:
"Frieling makes exquisite yet robust products for your table;
The Frieling Feeling™ is contagious…"
Frieling of North Carolina has roots in serving the Hotel trade in New York City. From the beginning the culture of Frieling is to be passionate about bringing functional and elegantly beautiful products to market. This means the Frieling French Presses, Tea Makers, Serving Bowls and Pitchers are not only beautiful to look at, but are engineered to perform to the highest standards and are made of the best materials.
You can expect classic proportions, elegant beauty, superb performance, and long life from Frieling products.
- 1 - 2 of 2
- We Price Match!
This product has not been rated
Entertain in style with Frieling's stainless steel 10 ounce sugar bowl and spoon, both with an elegant mirror finish.
Rating: Read Reviews
Form meets function with Frieling's stainless steel frothing pitcher. This elegant 10oz pitcher can double as a cream server, is virtually indestructible, and is dishwasher safe!
Dimensions - 3.625" Tall, 2.75" Diameter at base
- 1 - 2 of 2
- We Price Match!


text:
Please join us for a FREE concert from Hoobastank and Vertical Horizon on September 20!
Come out and play at the Party Pit! Here the crowd is hot, the energy is up and your name is always on the list. It's the ultimate rock and roll party pit, reborn every Friday and Saturday night from 9 p.m. to 4 a.m. Everything falls into place for an amazing night out with live rock bands, incredible DJs, and our playful HOB bombshell dancers who will have you feeling anything but Blue. Sit back and take in the scene as affordable bottle service brings the VIP experience within your means. Or deal yourself into the action at a Party Pit table game, ruled a rockin' hot team of sexy bombshell dealers. Rebellious. Refined.
The Party PitLocated near the Poker RoomEvery Friday & Saturday9pm-4am
Want to play like a true Rock Star?
Head to The Party Pit at the House of Blues and heat up your night in the ultimate Rock n' Roll experience.
Live rock bands, resident DJs and seductive dancers keep the fun going all night long. Soak up the club vibe with awesome and affordable bottle service or try your luck at table games ruled by a rockin' hot team of sultry dealers.


text:
Main Content
The Nike 6.0 TS4YP pants are ready to take on anything that comes your way — just like you. These sleek, form-hugging yoga-style pants offer Nike's patented Dri-FIT technology to wick moisture away from your skin to keep you dry and cool while you work out. Or if your activities are somewhat less strenuous (such as lounging in front of the TV), you can count on these pants to help you relax in comfort. There's nothing wrong with taking some well-earned R&R after a hard day's work (or play).
- 65% Organic cotton/35% Recycled polyester body
- 94% Cotton/6% Spandex ribbing
- Elastic waist with foldover waistband
- Imported
- Model is 5'7" and measures 32-25-35
- Model is shown wearing size XS
- Nike 6.0 plastisol print logo
- Nike 6.0 yoga-style pants
- Nike moisture-wicking Dri-FIT fabric
- Zippered pocket at left waist seam
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


text:
INGLEWOOD, Calif. (July 28, 2011)—Aggie Engineer, whose graded stakes victories include the Native Diver Handicap last Dec. 4 at Hollywood Park, will try for his first victory over the Del Mar Polytrack in the $200,000 San Diego Handicap Saturday.
A Grade II at 1 1/16 miles, the San Diego is a prep for the Grade I Pacific Classic, which will be run Sunday, August 28.
Owned by breeders Ward and Roberta Williford and trained by Paddy Gallagher, Aggie Engineer is a 6-year-old gelded son of E Dubai and the Dixieland Band mare Papalma. He's won seven of 20 and earned $394,280. Most recently, he was third behind Twirling Candy and Setsuko in the Grade II Californian June 4 at Hollywood Park.
Two other members of the San Diego cast also have graded wins at Hollywood Park on their resumes – Golden Itiz, a 4-year-old Tiznow colt owned by Mace and Samantha Siegel's Jay Em Ess Stable and trained by Ron Ellis, won the Grade III Affirmed Handicap June 19, 2010 while Tres Borrachos upset Two Step Salsa and Colonel John in the 2008 Swaps Stakes.
Now owned by George Hicker and trained by Marty Jones, Tres Borrachos will be making his second start of the year after finishing third in a seven furlong allowance June 10 at Hollywood Park. The 6-year-old Ecton Park gelding out of the Peteski mare Pete's Fancy has won three of 30 and earned $640,257.
From inside out, the field for the $200,000 San Diego Handicap: Kevlar Kid, Chantal Sutherland rides, 116 pounds; Don Tito, Alonso Quinonez, 115; Oilisblackgold, Victor Espinoza, 112; Spurrier, Joel Rosario, 117; Tres Borrachos, Rafael Bejarano, 116; Golden Itiz, Tyler Baze, 118; Aggie Engineer, Joe Talamo, 120 and Uh Oh Bango, Garrett Gomez, 117.
Post time Saturday at Del Mar is 2 p.m. The San Diego is the eighth of 10 races. Track gates at Hollywood Park for simulcasts will open at 10:30 a.m.
Copyright © 2009-2014, Hollywood Park. All rights reserved.


text:
Want to join EWN's original e-fed? Join EWNCW NOW!Want details? Just ask me!
IWA Revolution Creative Team
IWA Vanities Champion: Juno Mercury!
2013: Women's Wrestler of the Year,Juno Mercury (IWA)
2013: Vanity of the Year,Juno Mercury (IWA)
Last edited by Pumpkinhead; 11-27-2012 at 01:28 PM.
View Tag Cloud
Forum Rules
© 2011 eWrestlingNews, All Rights Reserved.


text: Oh my gosh people, be nice to your waiter/waitress, it's not their fault that your food is cold or if it's under cooked. Be nice to the cashiers who are still training and can't ring up your items as quickly as you want. If a stranger smiles and says hello to you, smile and say hello back! It's just common courtesy, I don't understand why people have to be so rude.


text:
Several factors prompted Jill to redecorate. "When I decorated the apartment seven years ago, I put the TV over the fireplace. After practically breaking my neck trying to watch it, I realized I hadn't utilized spaces properly," she explains.
The apartment was full of dead zones. "There were a lot of empty areas-a lot of wasted space," Jill says. Her wish list in-cluded capturing that lost square footage for a second living area; improving lighting; and creating a lighter, more modern look.


text:
8:00 pm
Mormon Tabernacle Choir Presents The Joy of Song with Katherine Jenkins MORMON TABERNACLE CHOIR PRESENTS THE JOY OF SONG WITH KATHERINE JENKINS celebrates the centrality and universality of music in everyday life. Recorded in July 2012 in Salt Lake City, the one-hour musical special features the talents of the 360-member Mormon Tabernacle Choir and Welsh classical and crossover artist Katherine Jenkins, a 2012 finalist on Dancing With the Stars. Jenkins performs a varied repertoire of songs, including "I Could Have Danced All Night," from the Lerner & Loewe musical My Fair Lady; "La Vie En Rose, " the signature song of French singer Edith Piaf; and a powerful and emotional rendition of the Welsh patriotic hymn "Cymru Fach" ("Dearest Wales"). D
9:00 pm
Song of the Mountains No One You Know; Darin & Brook Aldridge; The Twilite Broadcasters. D
10:00 pm
Great Performances "Magical Mystery Tour Revisited" This documentary chronicles the behind-the-scenes story of the making of the least known of the films starring the Beatles, and provides context for "the summer of love" era that set the scene for its production. Footage includes contributions from Paul McCartney, Ringo Starr, Martin Scorsese, Peter Fonda and Terry Gilliam.G
11:00 pm
Great Performances "The Beatles' Magical Mystery Tour" This is the 1967 film with a mostly improvised and loosely plotted script based around a surreal dreamlike coach trip to an unknown destination. The film is a showcase for six classic tracks including "I Am the Walrus," "The Fool on the Hill" and "Your Mother Should Know," and features John, Paul, George and Ringo as themselves. They are joined for a series of episodic misadventures by a cast of eccentric characters.G


text:
Since 1947
(based on 10 reviews)
Ratings Distribution
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
of respondents would recommend this to a friend.
Best Uses
Reviewed by 10 customers
Sort by
Displaying reviews 1-10
Back to top
Ready to buy more
By Candie
from Bronx NY
About Me Avid Cook
Comments about Nonstick Taco Fluted Dishes - Set Of 4:
Love the product and perfect Shape for any meal prepared
Bottom LineYes, I would recommend this to a friend
Was this review helpful? Yes / No
- You may also flag this review
Versitle Kitchen Tool
By Mick
from Hollywood, Florida
I use this product in making salads, desserts, soup & recipes, and also stuffed dishes.
(1 of 1 customers found this review helpful)
works like a charm, makes purfact bowels
By Lelo
from LA,NM
Makes edaible bowels that hold soups stews dips, possabilities are endless!
Perfect Tortillas
By CarolJW
from Orlando
About Me Casual Cook
Makes an ordinary shell delicious in 10 min.
By La Costa Lotta Chef
from Kitty Hawk, NC
About Me Gourmet Chef
The pans are good construction, non-stick, good price but smaller than expected. You can create those 'taco bowls' like you see on TV but keep in mind these pans are for 6 inch tortillas which translates into a fianl product the size of a coffee cup. I tried the larger 'burrito' size and the edges burned. Good product though.
nice to give as a small gift.
By darb
from ruther glen, va
easy to use. no spray was needed. makes great edible rice bowls and bowls for taco salad.
fluted pans
By carecare
from Rogersville Mo
We made taco salads with the small shells they were great
(0 of 1 customers found this review helpful)
very useful
By darbo
from ruther glen va
we ordered sets for gifts and also for ourselves - have not used them yet but definitely will.. so not sure on how easy they clean up. this item goes great for those who love useing tortillas and salads.
Love this product !!
By Suki
from Bristol, RI
This product can be a vessel for just about anything (well, except soup)!! Guacamole, condiments of many varieties. Versatile in that any size tortilla can be used. Simple and easy to make and cleanup is a breeze!!
Yes ill buy again
By Molly
from Burnsville WVa
This is wonderful