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It will have 1' side rails.
Mesh due to storing wood on it until burned. (Need water to drain through if it gets through the tarp)
No tailgate. Research has shown that a mesh tailgate puts almost as much resistance in the wind as a solid sheet of plywood standing up on the back of your trailer.
"A couple hundred of pounds?" I plan on using 2X4 steel to run the entire legnth for the hitch. My plans call for about 120' legnth of whatever steel I decide to use. Remember folks... This is gonna be a 5X10' Trailer, its not big.
I plan on using it for wood, 1 ATV (800 lbs), and various other uses. (I also have a tandem 18' flatbed and a 28' triple gooseneck for real heavy haulin)
Results 11 to 20 of 40
Thread: 5 X 10 Trailer Questions
12-30-2008, 06:51 AM #11Junior Member
- Join Date
- Dec 2008
- Posts
- 4
Not trying to start a pissin' match here but I believe the OP is beginning to sorta match the trend I began noticing here a LOT more
First we come on and ask a (loaded) question acting like a complete newbie involving using materials and methods contrary to traditional.
When OP feels that his/her intelligence/experience is in question suddenly said newbie becomes very experienced and does what they asked advice about anyways!!
Dude I can tell you right now I don't care what kind of trailer you have been pulling the one you are describing constructing will be a POS
The reason the trailers you looked at flexed is because of the shape not the material. When used correctly angle is the best material for many trailers and when turned in various directions can be extremely durable.
Whether you like it or not your trailer is gonna flex. If you build anything out of 1" sq tube it will be flimsy. Even the side rails carry a load when attatched.
And a 5x10 trailer can haul OVER A CORD!!!! Thats over the axle capacity you have and probably more than the floor can handle without getting all bent up.
I would suggest you look for a good set of trailer plans and follow them closely and you will learn a lot. Pulling trailers doesn't mean you know squat about building them anymore than driving cars makes you a automaker either.
Sorry but if you wait six months and come back and read this thread you will see that I am right...I go back and read mine and man this site has changed me for the better, and if you heed the advice of several minds instead of your own stubborn one you could improve your skills and abilities as well.
Miller Dynasty 700...OH YEA BABY!!
Miller Dynasty 200 DX "Blue Lightning"
Miller Bobcat 225 NT (what I began my present Biz with!)
Miller 30-A Spoolgun
Miller WC-115-A
Miller Spectrum 300
Miller 225 Thunderbolt (my first machine bought new 1980)
12-30-2008, 08:42 AM #13Junior Member
- Join Date
- Dec 2008
- Posts
- 4
Crappy Attitudes
I like how a guy cant even ask a question without getting negative comments back. I just wanted some opinions, which I got along with crappy attitudes. I didnt say that I am a pro builder because I pull trailers, did I? I was just answering a question. Stating what I am going to use the trailer for, and also stating that I will not pull anything too heavy. It seems that some people cannot read a thread and keep their mouths shut. Does it make you feel more secure about yourself ripping on "newbies?" Hope so.
Anyway, thanks for the input and aiding in my research. Unfortunately due to bad experiences on this forum ALREADY I will probably not be back. In the future, people should try and keep posts that do not help to themselves and maybe more people will use this forum for information.
Thank you to those of you who helped.
FusionKing, Thank you for not making me do all that typing, you have expressed my feelings exactly.
Some of the forum members may have noticed that I have been kinda slow in giving out advice to new members wanting to know how to build a trailer here lately. I have personally built more than 640 trailers and even though I don't know it all (or ever will), I think I am more than qualified to answer some basic questions with out constantly being second guessed by the OP or others who have built one or maybe two trailers in their lifetime.
I say let the "smart" people build it their way and then when it comes apart going down the highway because it was under built and loaded well over the rated capacities we let them take the responsibilities for the death and injuries to the innocent people that just happen to be traveling on the same road as the "smart" guy.
From now on I think I will only answer questions or give advice to the "stupid" people who are smart enough to ask the questions and heed the advice given by myself and the many other knowledgeable members of the several forums that I frequent.If necessity is the Mother of Invention, I must be the Father of Desperation!
John Blewett III 10-22-73 to 8-16-07
Another racing great gone but not to be forgotten.http://video.google.com/videoplay?do...modified&hl=en
12-30-2008, 10:47 AM #15Junior Member
- Join Date
- Dec 2008
- Posts
- 1
I am new to this site. The first thing I see when searching for boat trailer ideas are these negative posts towards someone who is asking for help. Well, you know im not asking any questions or contributing any knowledge on this site. I will stick to Hobarts forums.
12-30-2008, 11:05 AM #16Senior Member
- Join Date
- Mar 2007
- Location
- Deltaville, VA
- Posts
- 2,239
Reference Crappy Attitudes.
Bud, from my perspective, you seem to be the one with a crappy attitude. You come on this board asking for help and reference a material list more suited for a garden cart than a 3500# over the road trailer.
You claim to posess a MM251 which will be used to fabricate the trailer. Welder is fine for the job. No one knows if the weldor is.
After reading your first post, a red flag went up. If this guy knew what he was doing, he wouldn't be considering using the materials listed. Being a newbie, you have no idea how many "wantabe welders" come on this board asking how to build trailers. Most are downright dangerous. Based on your comments, I have to put you in that category.
When told that your material selection left a lot to be desired, you spend considerable keystrokes defending your postion. Frankly, you remind me of the guy who "you don't confuse with facts, your mind's made up". Frankly, I feel Fusion King and Dabar went pretty easy on you.
I've been welding for over 50yrs and have all the equipment one would need to build any trailer I choose. Although not a "professional welder" (never derived my primary income from welding), I consider myself to be "pretty good". With all that said, if I was building a trailer from scratch (I've built several) I'd dang sure listen to the advice of a guy like Dabar39 and be dang glad I had that resource to keep me from making a "dumb" mistake.
As far as not coming back to this board, I don't think the board will suffer too greatly from your absence. You'll be the one missing out on the wealth of information available if you just took your earplugs out and listened to what was being said.
Miller Dynasty 700...OH YEA BABY!!
Miller Dynasty 200 DX "Blue Lightning"
Miller Bobcat 225 NT (what I began my present Biz with!)
Miller 30-A Spoolgun
Miller WC-115-A
Miller Spectrum 300
Miller 225 Thunderbolt (my first machine bought new 1980)
They'll both be back under another name. Seen it plenty of times before on other boardsKen
What else is there besides welding and riding. Besides that
Miller Thunderbolt XL 300/200 AC/DC
Hobart Handler 187
Dewalt Chop Saw
4" Air Grinder
Die Grinder
Rigid Drill Press
Kellogg 10hp Air Compressor
Miller Dynasty 700...OH YEA BABY!!
Miller Dynasty 200 DX "Blue Lightning"
Miller Bobcat 225 NT (what I began my present Biz with!)
Miller 30-A Spoolgun
Miller WC-115-A
Miller Spectrum 300
Miller 225 Thunderbolt (my first machine bought new 1980)
12-31-2008, 10:14 AM #20Senior Member
Unfortunately due to bad experiences on this forum ALREADY I will probably not be back. In the future, people should try and keep posts that do not help to themselves and maybe more people will use this forum for information.miller dynasty 350
- Join Date
- Jul 2007
- Location
- Southern NH
- Posts
- 233
miller spectrum 1000


text:
How can I place a complaint about a utility?
First, seek the assistance of the utility -- it is required by law to help you. If you are unable to get satisfactory help, our Office of Consumer Services staff will assist you and investigate your complaint. They will conduct a full investigation of your complaint and notify you--in writing or by telephone--of the decision on your complaint, the reasons for the decisions and actions you may take.
More Info
New York PSC Help Center
Filing a complaint with the Public Service Commission
URL: http://www.dps.ny.gov/help.html

subset: commoncrawl


text:
Whitney's Q & A
Favorite Sport/Team
Celtics / Giants
Favorite Movie/Actor
Denzel Washington
Go-to karaoke song
Aint no mountain high enough
My first job
Boutique sales associate
Piercings/Tattoos (How many? Where?)
3 piercings Belly Button, Ears and Cartiledge 4 Tattoos Shoulder, Waist, Wrist and Neck
Mac or PC?
Nintendo, Xbox 360, PS3, or don't game?
Nintendo, duh
What fun fact, talent or superpower of yours should guys know about?
hmm.. im stumped
What's the most memorable pick up line you've ever heard?
Hello, you look alot like my next girlfriend
What's the craziest thing you've ever done?
escaping to canada at 17 with a bunch of friends to party all weekend!
What's the most unusual place you've ever hooked up? How'd it go?
A car, it was good! lol
What's in your purse or pocket right now?
Makeup, purfume, iphone charger, lip gloss.. money of course!
What do you feel most comfortable wearing?
sexy lingerie, bathing suits, sweats
Would you rather have boring sex all the time or an amazing romp once a year?
an amazing romp once a year!
If you could do a shot of Jose Cuervo with anyone -- dead or alive -- who would it be?
Johnny Cash!!


text:
Follow along with step-by-step beading projects and share your designs with beaders around the world—it's quick & easy!
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About this design:
I love these leather wrap bracelets and when I saw these Petoskey Stone buttons in my hometown I knew what had to be done!! I have had more orders for these, they are adorable!!
Components:Petoskey stone button, leather, waxed linen cording, brass ball chain.
Read the comments (or add your own)
Very cool!
That is one awesome button. It makes a great focal.
The Petoskey stone brought back great memories of Northern Michigan ! And your design is so perfect to spotlight the button – - -
A beautiful way to show off this stone button!
Super cool. The button is SO unique!
I think it would be nice to use 5 or 6 buttons… wire-wrap them as if they were links. Let the stones and the wire flow organically. Add a clasp and you have several pieces of petoskey stone to admire.
Thank you gals!! I love any shape of Petoskey stones they are very unique!! Great idea Julie…maybe I will give it a try!!
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text:
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text:
Free workshop will offer parents advice on paying for college
September 17, 2009
DEARBORN / Sept. 17, 2009---Through a joint effort between the University of Michigan-Dearborn and the Dearborn Public Schools, parents will have the opportunity to attend a free workshop that will provide valuable information on how to start saving for a college education.
The Pay 4 College: College Education Savings Workshop, is geared toward parents who have children in kindergarten through second grades and want to start planning today for their childs higher education.
The session, which is free and open to the public, will take place on Tuesday, Sept. 29 at the Michael Berry Center, 22586 Ann Arbor Trail in Dearborn Heights. The event will get under way at 7 p.m. and include time for questions and answers before concluding at 8:30 p.m.
Financial planning experts from UM-Dearborns Office of Financial Aid, the Michigan Education Savings Program and private sector financial planners will be on hand to talk with parents and provide information on how to start planning for college today. Several topics will be covered during the workshop, including potential college costs in the years 2020-2022, how starting now can make a big difference, and the differences between private and state sponsored saving plans.
For more information about the workshop, call the UM-Dearborn at 313-593-5170 or the Dearborn Public Schools at 313-827-3006.
CONTACT: Tom Hoyt
The Office of University Relations
Room 1040, Administration Building
University of Michigan-Dearborn


text:
Main Content
Ladies, you'll strike pure gold with these Big Money shades from Metal Mulisha featuring etched logos on the oversized frames!
- Comes in a Metal Mulisha carry sock that doubles as a lens cleaner
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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:
* Prices may differ from that shown
I don't often eat fast food, and when I do, it's usually not Burger King. Usually the only time I am at Burger King is when I am driving to Dublin and stop off at the motorway services to stretch my legs. I find I can never leave without some chips when I do that!
Burger King is an American company which has been in existence since the 1950's, and franchises have been in the UK since the 1970's.
While out shopping over the weekend though, I had a craving for a Chicken Royale, so off I went to fill my face in Burger King. The main reason why they wouldn't be my first choice is that they microwave their burgers. If I wanted a microwave burger, Rustlers burgers are a lot cheaper. That's my other reason for rarely going near a Burger King, I feel they are quite expensive for what their food is. Their food is about £1 more expensive than McDonald's or similar fast food outlets.
I went to a small outlet in a food court at a local shopping centre. I can't remember if I have eaten there before or not, but I have eaten at other outlets in the same town. I was with my mum and for two meals and a portion of garlic and cheese bites, it was £13.50, which I thought was quite expensive for fast food. However, we had no complaints with our food. It was fast, fresh and tasted nice. The service was fantastic and the placed looked clean and tidy.
The name does give a hint towards what the main items on the menu are - burgers.
There are the traditional beef burgers including the Whopper,( a flame grilled quarter-pound beef patty, sesame seed bun, mayonnaise, lettuce, tomato, pickles, ketchup, and sliced onion), bacon cheeseburgers and hamburgers.
Chicken burgers include the Chicken Royale (chicken in a crisp coating, iceburg lettuce and ,served on a toasted sesame seed bun) and the Chicken Tendercrisp (chicken breast with a coating with tomato, lettuce and mayonnaise in a corn dusted bun).
There aren't many vegetarian options, but you can get a bean burger or wrap, which I do quite like, as it is slightly spicy, but not overly so.
There aren't many options for side dishes, mainly fries, and you can also have cheese bites or onion rings as an extra side. Some stores offer side salads, but I have yet to be in one that offered a salad as a side.
There is a cheaper menu available, similar to McDonald's poundsavers menu. The Kingsavers menu includes a chicken nugget burger, a hamburger or fries for 99p, and a junior whopper for 1.49. Burger King also have a daily deal called King of the Day which is an item off the menu that is available for £1.99 for the item or £3.99 for the meal. These include a whopper meal on a Wednesday and Nuggets on a Sunday.
There aren't many desserts available. They have ice cream, and includes an ice cream cone for 49p and ice cream fusions, which is a mixture of ice cream and various toppings. These do often change, but at time of writing, Burger King had Strawberry cheesecake and Millionaire's Shortbread. They also have pancakes and syrup on the dessert menu, which I do really like - light fluffy (if small) pancakes, with a maple flavoured syrup to dip the pancakes into.
Kid's meals are also available. Like their rivals McDonalds, these come with a toy. The choices for the kid's meals include Angus burgers, Chicken burgers and chicken nuggets. You can have fries or apple slices as the accompaniment to the burgers or nuggets.
Some stores do also offer breakfast, but I have never tried this as I have never found one that does breakfast when I am out and about and looking for breakfast. Breakfast items include Butties bacon, bacon and egg and bacon, egg and cheese) and the Big BeefyTM (100% flame-grilled Whopper® beef, a fluffy egg, melted cheese, applewood smoked bacon, fresh tomato and a choice of Heinz Ketchup or HP sauce).
Drinks are the usual fast food options - Coca Cola owned beverages, Tropicana orange juice and water. I think they have Fruit Shoots and Five Alive for kids meals as well, and you can have shakes, but as I am one of those odd people who don't like milkshakes, I have never tried them.
My first observation was that since my last trip earlier in the year, the fries have changed (I had noticed this on my trip to Dublin in August but had assumed it was an ROI thing). The portions seem smaller and the chips aren't as skinny as they used to be (though you could say the same about me!). I do still wish that they still did the fries of a few years ago which had a southern fried style coating on them (King fries I think?), as I really liked them, but they are consigned to my memory (like so many other tasty fast food experiences). However, our chips were piping hot and crispy and were very nice.
I do find that quite often fast food places are very heavy handed with the sauces on burgers, but I don't mind, as I do like mayo, and any excess, I dunk my chips in.
While Burger King wouldn't be my first choice, it's been years since I had a bad experience at one of their outlets. Then again, I do avoid that particular branch. I guess it is like every other franchise, there are good and bad outlets.
If you are looking for decent enough, fairly reasonable fast food, then I would recommend this chain. Though, usually I just pay an extra few quid and go to a nice pub or somewhere for food. Then again, sometimes all I want is a Whopper....
Burger king is literally as it suggests, the king of burgers, offering a wider variety of burgers than any other fast food outlet in the UK. They stock a wide rage of chicken, beef (could be horse right now) and pork. They also do lots of side dishes like Onion Rings, diddy donuts they do some "alright" hot drinks which they brand as BK JOE.
Their restaurants are generally clean and tidy with friendly staff, although the odd guy who looks like he's on the daily grind does appear in some stores, and they do look quite lifeless. They are all polite though and I've never had any bad attitude from burger king staff.
The food is generally of good quality but their bacon is quite fatty and i really enjoy bacon cheeseburgers so this is quite a big disappointment for me. I have found that their chicken products are of better quality than McDonalds though and certainly where beef is concerned it is tastier than McDonalds too. They are less healthy though.
Their packaging is not great though. They love to promote themselves but food facts are difficult to find and often, their BK your way packaging is left unmarked. They do a few good promotions though like the BK Burger of the day, which for me I enjoy on a Thursday. Bacon double cheeseburger for £1.99! Saturday is a rip off though, as it isn't even a burger. I think it's onion rings or 6 nuggets.
The value for money is not great but not bad enough for me not to go. If you get a king of the day it's alright (except Saturday) and if you get a kids meal then its even what i'd call fair. At certain locations like Alton towers and similarly private owned attractions you'll find their menu's show prices a little more than what you'd expect from high street stores.
Burger King don't normally do special events like McDonalds does with it's Monopoly game but they do advertise special promotions on TV and they have sometimes done limited edition burgers. Their portion size is not good for some of the smaller burgers like the standard cheeseburger, but the larger whopper burgers are more suitable for big meals like dinner, even with that you wouldn't want much fries, i certainly don't. Be prepared to pay over the £5 mark for a burger like this though.
Overall an ok fast food outlet but I don't visit them too frequently, as McDonalds are always nearby, and i'd rather have that instead.
Burger King is a typical American fast food restaurant and I have always found the service to be good and the food tasty. It can be found in most city centres and motorway service stations as well as operating drive thru restaurants.
Our local BK closed a few years ago and I do rather miss it so will not pass up the opportunity to visit an outlet if out and about. My favourite sandwich is the bacon double cheese burger which unlike most fast food burgers is not smothered in relish. However I get the impression that they will prepare food according to customer preference and often see the slogan 'have it your way'.
The burgers are flame grilled rather than fried and I reckon that they taste more meaty than those made by the key competitor (McDonalds). I found the fries to be a little tasteless compared to McDonalds but suspect that this is due to BK not smothering them in salt which you can always add yourself if you wish or have your fries with a dip. I haven't sampled the other savoury foods such as breakfasts and chicken so cannot comment on them.
BK also serve a limited range of fast food style deserts such as ice cream and mini pancakes. I haven't sampled these quite so often as I have the burgers but have always found them to be tasty and good value for money. Oh and I may be stating the obvious but they do a range of typical fast food outlet drinks too (soft drinks, shakes and tea/coffee).
I think that the prices are reasonable for what you get and I have always found restaurants to be fairly clean, staff polite and helpful etc. They have recently started accepting credit/debit cards so no need to carry large amounts of cash around.
All in all I would choose our local one over McDonalds had it not closed down.
Burger King is your usual fast food burger chain which has a restaurant inside and a drive through. I much prefer Burger King to McDonalds and think their food is of a much higher quality.
The best burger in BK has to be the Whopper. It's a flame grilled beef burger topped with slices of fresh tomato, lettuce, onion and mayo and enclosed in a toasted seeded bun. The burger is nice and thick and is not like the pancake type ones you get in McD's. It tastes much nicer and I think the meat is of better quality too. The salad on top also tastes nice and crisp and fresh compared to McD's watery dod of lettuce which you get on a Big Mac.
BK fries are also the best - they are sooo tasty. They have a crispy almost batter-like outside to them and a nice fluffy inside and they are always fresh and hot unlike McD's where you get hit with some floppy, soggy and cold reheated fries.
I can't really comment on their other goods as I usually always get the Whopper meal. I have once or twice gotten one of the special promo burgers and they have always been very nice.
while this type of food is very bad for you and is not to be eaten regularly, you can't beat a wee BK from time to time and you can be guaranteed that it will be fresh tasting and good value too at around £5 for a meal.
Other abbreviations: BK
Standing in Burger King, peering at the menu listings and reading the small-print that comes with the meal deals, as if courting couples hand in hand. I'm greeted by an entourage of 'Burger King' hats, when I redirect my gaze downwards. Man, boy, child, women, and girl cloned as one, a Burger King employee, waiting for the order, patiently waiting for the order. My order in fact, the longevity in looking through the small-print and working out what day it is and when the deal commences and whether or not any deals were in fact a deal worth the trip into Burger King, I made my decision.
After much deliberation at the many meal deals on offer that involves a burger of many variants, I opted for a coffee.
"One coffee please!" It's amazing how just three words created an exasperated unison sigh throughout the food chain, almost audible to the customer. I must have given the impression I was eating. Anyhow it did create a collective hive of activity all suddenly transfixed on making my coffee behind the long silver chrome counter. The surge made me look behind and wonder whether Mr. King the owner had walked in. Nope, it must be my aura of 'wanting coffee at my fingertips within twenty seconds of asking for it.' Naturally, my whimsical stare into space while fiddling in my pockets for the coinage prompted a hot black coffee to appear magically within the scheduled twenty seconds allocated to the process. The deal was done and I glided over to the 'straw and bits and bobs mini counter,' where sachets of everything were available. This is a holy grail of 'free food and other amenities;' ketchup, mayonnaise, UHT milk cartons, tissues, straws and plastic stirrers. I required many of these small sachets including UHT milk cartons, tissues and straws; just for a coffee; which I prefer black, as it so happens. It is at that moment when I shuffle forward to a plastic seat, for a moment I look like a homeless chap catering for my midnight munchies of sachet food; until I sit down and rearrange my freebies to suitable pockets. Then I look normal again, if that is possible. Hope no-one bangs into me!
Glancing up from the rubbery plastic container my black coffee sat in; I'm in a sea of yellow and red décor. All designed to get you out of there as soon as possible due to feeling nauseous. I can remember eating far too quickly as a hyper active child in fast food outlets and immediately feeling unwell. My Mother would say, 'don't worry you'll feel fine when your out in the fresh air.' This is regardless whether it is raining, snowing, blizzards, or just freezing outside. Her wisdom to my ailments seemed remarkable at the time, though now I know 'yellow' lighting has a lot to do with feeling unwell; or basically the food was really bad for me. But I had to have it, back then. Now I just smirk at the glossy adverts of oozing burger juices and puffed up buns that had two days of airbrush work done to it before sending it off to the 'Repro-House,' for yet more definition work. Burger King seems to enjoy plastering their meal deals wherever a vacant piece of wall plaster is available. The same deals are on the tray that accompanied my 'black coffee,' and on menus erected on the plastic tables, which just fit four people at a squeeze, maybe two obese people could huddle together around this table, though surely plastic cutting equipment is nearby.
I couldn't help but think the staff emulated an uniform working system that were bowing to the powers of a hidden dictatorship; they all had their own job entities, even dutiful dedication with the floor mopping. Going over the same bit for three minutes then moving onto the adjacent floor tile; similar to a seventeenth Century work-horse, carrying water to a village in the mountains. The monotonous mopping seemed a painfully slow and tedious affair; of course all designed to get you out of the vicinity as quick as possible, the mopping slowly closing in on where your sitting, meticulously inch by inch, to the point where no interaction would be awkward. Who was to break first? I did, I made the big mistake by spurting out a witty remark 'twice' towards the mop handler; alas, two attempts of interactions was greeted with silence. Any form of interaction with Burger King Floor technicians is wasted; Burger King obviously didn't slot in a 'talk chip' (couldn't resist) in this floor technician, she was in a trance even Paul McKenna wouldn't be able to click her out of. I quickly learned BK's philosophy: 'awkwardness is vital, to make a fast food outlet, 'work' as a fast food outlet.'
Burger you - No thanks, my missus has laid on a spread!
My overly quip remark, of: 'you've missed a bit! 'to the Floor technician echoed in my head and on the tenth recycle, wasn't as funny as I initially thought. The small grey tiles shone back up at me, I better watch my footing when I get up as I suspect the mop handler mopped pretty damn hard around my seat, hoping for a cheap thrill, that my derriere would kiss the grey tiles, hard, like two teenagers swollen lips locked together in the back-row of a Cinema. My table also got the customary wipe of diluted clear disinfectant; the black coffee didn't taste the same after the spray. I was unsure if the spray molecules had thrown themselves with abandonment at my coffee or just the scent of it had lingered on, just to spoil the last drabs of caffeine aroma. Burger King has a system in-place that makes you pay in some menial means if you sit down use their seating facilities, breathe the Burger King air, without purchasing one of their cardboard Burger meal deals.
Put it this way, the idea of sitting comfortably for half an hour with a coffee dowsed in detergent spray and perhaps read a novel is not advisable in Burger King. Yet if you step-over the street to MacDonald's for a watered down coffee you will be allowed to sit without interruptions, using the allotted power points available for laptop work, read for as long as possible before the derriere starts going numb, and even have business meetings with hard-up clients. How come there is a profound contrast between the two multinational hamburger chains? The corporate branding colours are the same, the systematic mopping, the disgusting yellow décor, the plastic tables, the staffs attire are 'military' similar; yet a huge difference in ambiance and internal views on networking. It isn't that either business works so very hard to differentiate itself: Burger King thinks only about their 'Burger' profit margins, having been voted by a poll several years back for producing the better quality burger. It didn't 'burger' MacDonald's one jot! Burger King's world is purely about 'Burgers;' (And strong flavoured detergents) and many sachets of 'free' sauces. Did I mention they're 'free?'
Burger that - I'm foiled - They must have seen me coming (best said in a Welsh accent)
Realising my irritations of the habitual staff and their morose mopping crusades; it is true to claim I would go that extra mile for a 'freebie' sachet stock-up including tissues and other plastic stirrers. Burger King is the preferred option for sachet food products. Problem is getting into the bleeding foils without having any accidents; the piercing of lids that defy logic, energy sapping it is, as each stubborn fibre foil thread is torn from its plastic Mother's breast. I ask myself, is it worth the 'burger' just for a tablespoon sized dribble of sauce? No, it is not. However, the tissues are a completely different kettle of fish.
You'll be please to know I got out of 'Burger King' in one whole piece. (I heard a groan) I was wearing rubber soled trainers at the time. If, you find that there are no sachet sauces, or tissues or stirrers on the mini counter, you know I'm close by.
Thanks for reading
copyright -07-2010-1st2thebar
I am sad to say that Burger King is no longer King. They have gone downhill. To begin with their fries were never as tasty as McDonald's. Plus a lot of the food they have contains meat, so being a vegetarian, my choices of food at fast food restaurants are limited in any case. The only vegetarian thing they have that I like, are their cheesy bites, but that's only a snack, and not very filling. However they used to have this absolutely delicious burger called 'The Spicy Bean Burger'. It was the best burger I had ever tasted, and I'd eat about one a week. It was one of those foods that I absolutely craved. The patty was vegetarian, filled with vegetables, mainly green pepper, beans and carrots, and then the cheese they put on it was very American, and hence very delicious.
But a couple of years or so ago, they got rid of that, and brought in 'The Veggie bean Burger'...
It looks a lot like 'The Spicy Bean Burger', except that it has two mini patties instead of one, so when you take a bite out of one side, more often than not, the other patty falls out the other end. The patties themselves do not have the same kind of flavour as 'The Spicy Bean Burger' did; it's just a mush and does not taste great. The cheese, is not good, I think its cheddar cheese, which in my opinion does not go well with burgers. Overall, it's not terrible if you've never tried 'The Spicy Bean Burger', but I don't crave it. So in conclusion this is my plea to Burger King:
Please bring back 'The Spicy Bean Burger'!
The well known Burger King brand, started with just one restaurant, which opened in Miami, USA in 1954. Since then Burger King has gone from strength to strength, due to the ever popular expansion of the worlds desire for fast food. In fact the Burger King brand has grown in to a group of over 11,500 restaurants in 72 countries worldwide.
Having had the odd drive through meal experience and tried out Burger King products in the past, I always felt that many of the prices where very high in comparison with other major fast food outlets.
Quality on the whole seems at best similar to the brands rivals when buying 'drive away meals'. Although one or two of the burgers including the Flame Grilled Whopper, Chicken Royale Sandwich and the kids Vege Burger, did hold up reasonably well. Think standards have dropped recently and the quality of the ingredients seem to have done the same.
A brand new Burger King Restaurant opened recently in a nearby town, so not having had a dine in experience in any of the chain of restaurants for quite some time, we decided as we were in the area, to give it a try.
Now I must admit that the new Burger King fast food restaurant looked generally clean and well kept, but I think that would be expected anyway from somewhere so very new. There were some tables that needed cleaning with some food wrappers etc still lying about, but we felt that on the whole things looked ok.
The staff at the counter were polite and helpful, if a little young, the service we received was very slow and we put that down to staff having limited experience due to the newness of the outlet. We ordered our meal and went off to find a table to eat at. So far pretty avarage really.
Now as I have mentioned I do feel that price wise the meals and food items on sale are somewhat over priced. After checking out the menu we choose a meal deal with onion rings, hoping it would be nice and fresh, as we had waited ages for it to be cooked. Sadly that wasn't the case.
I can only say that the quality of the food we purchased was dire. Almost no salad in the burger rolls, very little of the sauce that was mean't to be in the roll and as for the roll itself, well it fell apart before it was even lifted out of its wrapper. The onion rings were really oily and nasty tasting and the whole experience really felt very cheap and not at all satisfying, a complete waste of time and money.
In summary it was a really disappointing experience. Burger King could do a lot better with a bit more effort. Ok so its only a fast food outlet I know, but there are many other well known fast food type chains that deliver a much better quality product for very similar prices. So a measly 2 star rating from me for Burger King.
Let's face it, nearly everyone loves a burger every now and then. And trying to avoid fast food in modern times is like trying to avoid the car, it's almost impossible. For me, with a daily commute, and burger king almost everywhere I go it is hard to avoid the site of their outlets, let alone that fantastic smell of fatty burgers drifting all over the street.
One of the best things with burger king is the wide range of options on the menu, from burgers, chicken nuggets, snacks, chips, milkshakes to name but a few. And there are options to suit everyone's budget, from 99p up to £7 for the premium meal deals. Combined with the "have it your way" option, of adding or removing ingredients from the burgers you choose, there truely is something for everyone.
In fact I love the fact I can remove the lettuce from the burger when I don't feel like it, add extra gurkins, cheese, and more meat and so on! Or that I can have a super sized meal deal on those one off occasions where I feel I could eat a horse so to speak.
The burger king outlets are all over the country, you can find them in the most central or remote of locations (town centres to motorway stops). The simplicity of their menus, with clear pricing structures, consistent quality of food across outlets makes them an ideal place for everyone, regardless of budget, hunger, or location. The staff are often very friends, show a high level of courtesy for a fast food outlet and are in most cases very organised.
A word of warning however! I would strongly recommend checking the nutritional details on the burger king website. Some meal deals combined with a dessert and non-diet based fizzy drink can come close to 1500 KCAL (75% of GDA for a 2000kcal diet). Kcals per a pound though, you would struggle to find such a good deal elsewhere! But for the diet conscious, be aware of the nutritional details, to aid you in making a better choice.
Finally for all the veggies out there, fear not there are fish and vegetable burgers for you.
Burger King is another very popular fast-food restaurant, although probably not quite as popular as McDonalds. The food that they serve is all very similar to McDonalds including items such as beef burgers, chicken burgers, fries, chicken nuggets, that sort of thing, but their prices are a little higher which is probably why most people opt to eat at McDonalds the majority of the time.
Saying that though, the quality of their food is actually quite a bit better than McDonalds. The chicken doesn't taste quite as chewy and doesn't seem like chopped up and processed crappy meat and the beef burgers are a bit thicker and are made with proper Angus beef so the look, taste and quality is quite a bit better.
The Chicken Royale Burger is my favourite item from Burger King which is very similar to McDonalds McChicken Burger only a bit bigger and a bit better quality. The chicken breast is really delicious and the roll is always very soft and the lettuce very crispy and it does taste like it's not quite as unhealthy as a McDonalds one.
The only thing I'm not so keen on here is the fries which aren't quite as nice as McDonalds' or KFC's fries - I don't think they're made with enough salt or maybe it's a different oil they're cooked with but they taste a bit plain compared to other fries from fast-food restaurants.
McDonalds is seen as a very quick and cheap place to eat whereas I think Burger King is more of a once every now and then place because the food is better quality and the price is more expensive. Both restaurants aren't the healthiest place to eat, but if you're going for quality over price, then Burger King is definitely the one to go to.
Most people do know of Burger King, but I am going to review it anyway lol. Burger King is a fast food chain that can be found in many, many countries through out the world, and specialises in .... well burgers LOL!!
They have quite a large selection of burgers, including Hamburgers, Cheeseburgers, Bacon Cheeseburgers, Whoppers, Chicken Burgers and Angus Burgers. They also sell other items like chicken bites, chicken nuggets, fries, chilli cheese bites, onion rings, soft drinks and veggie burgers. You can buy all these items on their own, or you can buy them as part of a meal, which most of the time will work out a heck of a lot cheaper. The drinks choice usually includes Coke, Diet Coke, Sprite, Fanta, Coffee, Tea and Milkshake.
There is a choice of childrens meals too, which give you a great choice of food and drink, and you get a toy too. This all comes ina cool bag which has puzzles and things for the kids to be amused with whilst they eat.
The most known burger of Burger King is the Whopper. This is a large beef burger, which comes with mayo, onion, tomato and lettuce and tastes awesome. You can add Cheese and bacon to this if you wish for an extra 40p. You can get the whopper as a single, double or triple burger, depending on what you think you can handle.
The Whopper gets a lot of variety, and you can usually find a limited edition Whopper of some kind in a Burger King. Currently, we see the return of the Angry Whopper, which has angry onions, jalpenos and a spicy sauce, and OMG is it good! Other limited edition Whoppers have included the Dark Whopper and The Texican Whopper. These are just normal Whoppers with extra things added in to make them even better than they already were.
There seems to be some differences in Burger Kings in other countries. There was so much more choice in Burger King when I went to Germany, where I ate a Big King, which was like the Big Mac of the Burger King world! The fries in the German Burger King were even better than the ones we get here, and the choice of drinks was bigger too, including beer! There was also a larger choice of other burgers and sizes in Germany, and funnily enough I was served by a guy who spoke better English than the guy who usually serves me in my local Burger King!!
The great thing Burger King advertise them selves on, is the ability to "have it your way" If you don't like something in your burger, tell them, and it won't be put in there. If you want something added, it will be added (at a small extra cost). It is up to you what you eat and how you eat it, so Burger King have picked up on this and allowed you control over what is in your food.
Burger King can be a little on the expensive side, especially compared to places like McDonalds, but the burgers do tend to be bigger, the meals seem to be bigger and the burgers just taste amazing, might be something to do with the fact they flame grill their burgers? Some of the meals are not worth the amount charged for them, like some of the special edition meals, or some of the posh angus meals, but others are truly worth the money.
Most Burger Kings I have been too have been quite clean, with the occasional one I refused to eat in because it was so dirty. The staff are usually from a country where I can not understand the accent, but they seem to get my order right so all is good! A lot of Burger Kings also have a drive thru, so you don't even have to get out of the car to get a really good burger.
Being fast food, of course this food is full of fat, calories and everything else that is usually in food that is deemed bad for you. Best plan is to only eat there once in a while as part of healthy diet, but my god is it good for an occasional treat! I do recommend Burger King, but not as a regular thing!
Burger King was once seen as a fast food outlet with a bit more kudos than McDonalds. They used their marketing skills pretty wel,l advertising the fact their burgers were flame grilled. Some years ago they replaced their original soggy fries with a new crispy fry that tasted better than McDonalds... They managed to 'eat' into McD's market share in those glorious 90's.
Fast forward, I am no longer a regular customer at Burger King, in fact I only go in if I haven't had time to eat something. My recent experience suggests that the chain has gone downhill. Firstly, as in all fast food outlets these days, there is no point looking up at the pictures as there is no menu there, it usually in muh smaller print at desk level.
In BK as in McD you are penalised if you deviate from one of their set menus by paying a higher price. The only exception is if you buy a double cheeseburger (with or without bacon) which is quite cheap. But even then you can't get away with it if you want to buy a drink, the drink alone will be overpriced. The prices in BK I notice have gone up beyond inflation in the last few years - I'm not certain as I have only been in McD a couple of times in recent years, but I think BK is more expensive by a fair amount now.
There are certain times at BK that non schoolkids should avoid, basically schootimes and Saturdays. Personally I can't bear standing in a queue for 20 minutes listening to kids discuss what was on ITV last night. No, if there are queues I won't even bother. Fast food outlets that don't serve food in under 10 minutes should have their right to call themselves fast food taken away from them.
The burgers in BK are the same as they ever were, but its a bit more hit and miss now. It seems to depend on which outlet you eat in or what time of day. The meat is the same though. Generally its pretty tasty in that fast food kind of way. The BK outlets don't seem to be as clean as they used to be either, although I don't go often enough to be certain whether I've been on a bad day. However, the toilets aren't too bad and as usual you can nip into them from outside without some jobsworth trying to stop you - as they do in some McD's.
Being older and more conscious of responsible farming, quality food and having a low tolerance of annoying kids, I actually feel pretty dirty going in there. In fact to be completely honest with you, I'll only go there again if I'm starving!
To sum up either I've changed, or BK has gone downhill big time. I think its a bit of both.
When I cook at home, it's mostly decent food from fresh ingredients rather than processed things that are pre-made. When I grab a bite when I'm out however, I don't always go the same route I'm afraid. In fact, more often than not, the fast food chains are the easiest to find and so it's there I'll grab a bite.
Burger King is the main rival of McDonalds. Both serve a number of different things, but with the emphasis being on a variety of different sizes and sorts of burgers in buns. For me, if I want a cheap burger, it's McDonalds that I head for. If I've got a little spare cash however, I'll almost always head for Burger King because they really do outdo McDonalds in terms of quality of burger any day of the week you care to name.
The choice:
There are various different sizes of burger, from the regular hamburger and cheeseburger which are simply a 2oz burger in a bun with lettuce and sauces (and in the case of the cheese burger a slice of processed cheese). The Whopper which has a 4oz burger, the double Whopper which has 2 4oz burgers, and then on up to their bacon XL which has two large burger patties, bacon, cheese and sauces all in a bun. Now strangely, I can't find anything about the size of these online other than on Wikipedia who seem to suggest that these are also 4oz patties, but I could have sworn they were bigger than those in the Whopper.
As well as these various hamburgers BK have had to widen their range to include some non beef based products such as their chicken royal and it's variations with cheese or sweet chilli. The ocean catch (a fish based patty), and their veggie burger - a vegetarian burger patty. They also do a couple of salads which were brought in to compete with McDonalds various salads. Then there's the fries which we all know and expect, onion rings, and more recently hash browns have been added to the menu too.
For me, the differences in the way the burgers taste is what makes a Burger King meal worthwhile. As I say I do have to have extra pennies to spare though because the price difference between these and McDonalds is really hard to justify to be honest. The thing is, if you take a regular McDonalds Burger patty and eat it on it's own it's ok. It tastes of beef, but it's a bit bland and nothingy. If you do the same with a Burger King burger, you get so much more flavour coming through. It's that small but important difference that keeps me going back there. The same applies to the fries. McDonalds fries are just fries - they're potato cut into thin strips and fried. Burger King fries however have an edge to them. Whatever it is that they coat them with before they fry them makes a real difference to the flavour and to the crunch that you get from them too. They're really crispy and delicious.
The actual stores themselves for me aren't worth bothering with - other than the 'are they clean' thing you do in any place you eat. The places are very plastic and kind of ok if you're a teenager wanting somewhere to hang out, but after that you just sort of want something a bit more comfy if you're going to sit in and eat I think. I rarely sit IN a McDonalds or a Burger King to eat something, it's for grab it and go food isn't it.
The staff - well I suppose this varies from store to store. We have a few around town, and to be honest they're mostly staffed by teenagers and young 20's kids who need the work. My brother in law was for a while a manager at a Burger King up in Leicester, and quite liked the job, so I suppose if you can work your way up its not too bad, but once he was in his late 20's and had pretty much reached the top of the pile there he was ready to move on too. - Anyway going back to my experiences, I've never really had any problems with staff in the stores locally, although they do sometimes look a little bored - but who can blame them!
I think overall, if I'm being good, whether it be financially or health wise, I will generally opt for McDonalds as they have healthier choices and generally lower prices. However, if I'm feeling a bit decadent and am not watching the pennies or my waistline, I will tend towards Burger King for the added flavour that they seem to manage to produce.
Burger King is one of the next biggest american fast food retailers operating within the UK, and essentially it mimics the McDonalds business model, offering a range of burgers also avalable with fries and a soft drink as 'value meals'.
Their flagship burger is the Whopper, available in single or double burger form, which comes with tomato and lots of mayonnaise, and somehow tastes more like actual *food* than its McDonalds counterpart the Big Mac, although I expect its all the same processed reconstituted cr*p at the end of the day. That said, it is tasty and at least moderately filling, and their other burgers, the Aberdeen Angus and the Bacon and cheese burger are also pleasant enough.
Burger King's prices are competitive with McDonalds as you would expect, and the food does have its own distinctive taste genearlly speaking, and as a lazy meal every now and again it can be quite satisfying.
The insides of Burger King's establishments are reasonably clean, and the staff are as generally friendly and as you could hope for given their minumum-wage rates of pay, and all in all Burger King makes a solid alternaitive to McDonalds and cheap enough to be worth a visit every once in a while despite the oppressive corporate atmosphere and negligible nutritional value of the food.
Another of the major American fast food restaurants which has landed on our shores is Burger King. They are similar in style to McDonalds in both price and product choice and are essentially competing for the same customers.
Of course the burgers themselves are branded to differentiate themselves from McDonalds with the likes of the McChicken sandwich's equivalent being the Chicken Royale, flamed grilled burgers against the Big Mac's and even a vegetable burger.
Unfortunately like McDonalds they do not offer a value meal range but the standard prices on show here are about in line with their competitor. However after trying a few of their burgers, it seems apparent to me that they do offer an improvement in taste. One of my favourite burgers from here is the Chicken Royale and the taste is definitely more authentic, seeming much less like an imitation, there is a fullness and a crispness to the taste also.
The restaurants themselves usually get quite busy but there is plenty of seating capacity and the restaurants themselves appear quite tidy if a little uninspiring in the decor. The service is also quite prompt as you would expect from a fast food outlet.
As with all of these fast food joints, attention does need to be paid to the levels of consumption because this is far from a healthy option and even if these were healthy to begin with, the speed at which they are cooked would strip away any goodness in them.
So overall a more satisfying experience than McDonalds but still falling within the realms of the cheap and cheerful no frills end of the market.
I am not a lover of fast food outlets of any kind but having grandkids I do find myself in them from time to time, I have had some really bad experiences with McDonalds and the odd problem with KFC so on a recent day out with the grandkids in tow and hunger setting in fast I decided to try Burger King.
I noticed two things about Burger King compared with McDonalds straight away, number one was the cleanliness of the place was way better than I had seen in any of my local McDonalds outlets and secondly was that the menu offered more choice.
Those were good things but I also noticed one not so good thing and that was that the prices were more expensive then McDonalds and only time would tell if the food was worth the higher price, on the kids meal front there was little in the price but for an adults meal there was noticeable difference.
Having had the XL bacon double cheeseburger meal (large) I have to say that I was very impressed and more than happy to pay the extra, this was way superior to anything McDonalds has to offer and a very tasty meal indeed.
The chips were better and there was much more of them, the burgers were way more substantial than McDonald's burgers and the service too was far better than I have seen in any McDonald's outlet I have visited.
The kids were more than happy with their meals and the toys they received and I have to say the kid's meal too looked way more substantial than the usual rubbish they get in their happy meals.
As the meal had been so enjoyable I decided to have an ice cream too and it too was very, very nice meaning that my over all experience of Burger King was a very happy one and I would be happy to recommend this place to anyone.
Of course the food is still junk food and not at all good for you but if you are out and about and have to go with fast food then there is no comparison to this place and McDonalds, Burger King wins hands down every time and on every front.
The meals are slightly more expensive but our usual spend for my wife my two grandkids and myself in McDonalds is about £12 and in here we only spent £16.50 and that was with me having ice cream too so for a few pounds more it is definitely worth it.


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... it's littering!
... was now taking a 'commonsense' approach? FFS!A mother who was fined for feeding the ducks with her young son in the park will not now have to pay the charge.
Vanessa Kelly was in Smethwick Hall Park, in Smethwick, West Midlands, when she was approached by a warden and given a £75 on-the-spot littering fine.
The warden then told Ms Kelly her son could continue to feed the ducks as he was too young to be fined.
Sandwell Council, which at first defended the action, said it was now taking a "commonsense" approach.


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The shift means voters, instead of political parties, will decide who will appear on the ballot for the runoff in November for several races. These voter-nominated offices include U.S. Senate, Congress, state Senate and Assembly.
However, for U.S. president, the parties will continue to nominate their one person each, who will go to a run-off election in November. What that means for voters is this: If you want to vote for someone who is running for president in the Republican, Green, Libertarian or Peace and Freedom parties, you must be registered with that political party by the May 21 deadline. If you want to vote for someone who is running for president in the Democratic or American Independent parties, you must either be registered to vote with that political party or be registered as no party preference — aka nonpartisan, independent, decline to state — by the May 21 deadline.
Bottom line, four of the political parties require you to be registered with their political party in order to vote for one of their candidates for president, and two parties require you to be registered with their party or with no party. Be advised that voters will not get a ballot listing all candidates from all parties who are running for president.
All voters will, however, get a ballot with all candidates running for the different voter-nominated offices, including the 24 candidates running for U.S. Senate. Voters may vote for one person running for each office. The candidate's party preference is printed on the ballot; however, if the candidate is not affiliated with a political party, the word "None" is printed after "Party Preference."
The top two vote getters will appear on the ballot in November in a final runoff to determine who is elected to that office. The top-two primary rules do not require that the two candidates be from different political parties. So, you might see two Democratic or two Republican candidates in a runoff in November. Also, even if there are just two candidates running in the primary, they must both appear on the ballot again in November. There is no provision for a candidate in a voter-nominated office to win election in the June primary.
There will continue to be write-in spaces on the June ballot for voters to write in the names of qualified candidates or anyone they choose. Only votes for qualified write-in candidates, who have filed nomination papers by May 22, will be counted and certified. In November, there will not be write-in candidates or spaces to write in names.
The other contests on the ballot will look the same as before. For the nonpartisan office of county supervisor, if someone receives 50 percent of the vote plus one vote in the primary, that person will be elected. If no one receives 50 percent plus one, then the top two vote-getters will be in a runoff in November.
This June, there are also two state propositions for everyone and four local measures that will be on your ballot if you live in any of the following school districts: West Valley-Mission Community College District, Santa Cruz City high school and elementary school districts and Scotts Valley Unified School District.
For more information on the June 5 election, visit www.votescount.com or call us at 454-2060.
Gail L. Pellerin, Santa Cruz County clerk, was appointed in 2004 and elected to four-year terms in 2006 and 2010.


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Chef Michael Salmon with students at the Hartstone Inn cooking school. Hartstone classes emphasize simple techniques.
Technique: A Lovely Little Tart
1. Chill pastry at least 2 to 4 hours. Once rolled, use the food processor bowl to cut perfect pastry circles.
Technique: A Lovely Little Tart
2. Before baking, fill parchment paper-lined tarts with dried beans. Parchment may be used again.
Technique: A Lovely Little Tart
3. To easily remove sides of tart pan, place pan on top of a cup or ramekin. The sides will slide right down.
Technique: A Lovely Little Tart
4. Thin wedges of pear garnish the tart. They may be sliced ahead, brushed with lemon juice, and reserved.
Technique: A Lovely Little Tart
5. Chive Buerre Blanc (literally "white butter"), a wine-and-butter sauce, finishes the dish.
Mary Jo Brink and Michael Salmon, owners of the Hartstone Inn
The Hartstone Inn is located at 41 Elm Street, Camden, ME 04843. For class schedules, reservations, and other information, call 207/236-4259 or visit hartstoneinn.com.
Cranberry Martini
Don't forget the bitters when preparing the syrup base. They add an aromatic herbal note.
• 2-1/2 ounces (5 tablespoons) Cranberry Syrup Base (below)
• 1-1/2 ounces (3 tablespoons) citrus-flavored vodka
• Fresh or frozen cranberries
• Lemon wedge
For each cocktail, fill cocktail shaker with ice. Add Cranberry Syrup Base and vodka. Cover; shake. Strain into martini glass. Garnish with cranberries and lemon wedge. Makes 1 drink.
Cranberry Syrup Base:
In large saucepan combine one 12-ounce package fresh or frozen cranberries, 2 cups sugar, and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes. Remove from heat; let cool. Place mixture in blender or food processor. Cover; blend or process 2 minutes. Strain mixture through fine mesh sieve, discarding seeds and skin. Stir in 1/2 cup lemon juice, 1/4 cup lime juice, 1/4 cup limoncello (Italian lemon liqueur), and 2 dashes bitters. Mixture will have slightly thick consistency. Cover; chill to store.
Sweet Potato and Green Apple Soup
Slicing the sweet potatoes into "planks" allows more surface for caramelization when roasting. Try this technique when serving sweet potatoes
as a side dish.
• 1 large sweet potato, peeled, sliced lengthwise into 1/2-inch-thick "planks"
• 1 tablespoon olive oil
• Kosher salt and ground white pepper
• 1/2 cup unsalted butter
• 1 cup chopped onion
• 1 cup peeled, diced rutabaga
• 1 Granny Smith apple, peeled, cored, diced
• 1 quart chicken stock or reduced sodium chicken broth
• 1 cup whipping cream
• 1-1/2 tablespoons pure maple syrup
• 1 recipe Maple Cream (below)
• 1/4 cup croutons
• 1 tablespoon thinly sliced green onion
Preheat oven to 400°F. Line baking sheet with parchment paper; place sweet potatoes on prepared sheet. Drizzle with olive oil; sprinkle lightly with kosher salt and pepper. Roast 30 minutes or until tender.
In large saucepan melt butter over medium heat. Add onion, cook and stir 3 minutes. Add rutabaga and apple; cook 3 minutes more, stirring occasionally. Add chicken stock and sweet potatoes. Bring to boil; reduce heat and simmer, covered, 20 minutes.
Remove from heat; cool slightly. Process until smooth with an immersion blender (or blend or process mixture 1/2 at a time in blender container or food processor). Return mixture to saucepan. Add whipping cream and maple syrup. Season to taste with kosher salt and ground white pepper. Cook and stir until heated through.
Top each serving with Maple Cream, croutons, and green onions. Makes 6 servings.
Maple Cream:
In chilled mixing bowl beat 1/3 cup whipping cream on high speed of electric mixer until soft peaks form. Add 1 tablespoon maple syrup, and dash each of kosher salt and ground white pepper. Beat just until stiff peaks form.
Stilton-Shrimp Tarts
Proper chilling makes the pastry dough flaky. Use it for quiches, hors d'oeuvre shells, and custards as well as this rich tart. The dough can be made up to 24 hours ahead.
• 1 recipe Pastry Dough (below)
• 1 tablespoon unsalted butter
• 12 large fresh shrimp, peeled, deveined, tails removed
• Salt and ground white pepper
• 2 ounces cream cheese, softened
• 3 ounces Stilton cheese, crumbled
• 1/3 cup whipping cream
• 1 egg yolk
• 1-1/2 teaspoons snipped fresh Italian (flat-leaf) parsley
• 1 recipe Chive Beurre Blanc (below)
• 1 medium ripe Bosc pear, cored, sliced in thin wedges
• 2 tablespoons pine nuts, toasted
Preheat oven to 350°F. Lightly coat six 4-inch tart pans with removable bottoms with nonstick cooking spray; set aside. Cut six 6-inch rounds of parchment paper*; set aside. Roll out Pastry Dough on lightly floured surface to 1/8 inch thick. Cut into six 5-1/2 inch circles, rerolling scraps as needed. Press each circle into sides and bottom of prepared tart pans. Place parchment round on top of each tartlet; fill with dry beans or pie weights.
Bake 25 minutes or until pastry is set and lightly browned. Remove beans or pie weights and parchment paper.
In large skillet, heat butter over medium-high heat. Add shrimp; cook 1 minute on each side, searing shrimp, but not cooking through. Remove from skillet to plate; season to taste with salt and white pepper.
In medium bowl combine cream cheese and Stilton cheese. Beat with electric mixer on medium to high speed until smooth. Add whipping cream, egg yolk, and 1/2 teaspoon parsley. Beat until combined. Season with salt and white pepper.
Divide cheese mixture between tart pans. Place two shrimp on each tartlet. Place tartlets on baking sheet; bake 35 minutes or until golden and set.
To serve, remove sides of tart pans. Place each tartlet in center of plate; surround with a few tablespoons of Chive Buerre Blanc, pear wedges, and pine nuts. Sprinkle remaining parsley. Makes 6 servings.
Pastry Dough:
In stand mixer fitted with paddle attachment, combine 1-1/3 cups all-purpose flour and 3/4 teaspoon kosher salt. Cut 4 tablespoons chilled unsalted butter into fine cubes; mix into flour until mixture resembles fine meal. Add 1/3 cup shortening; mix 30 seconds. Add 1/4 cup cold water; mix just until combined (do not overwork). (Or in medium bowl combine flour and salt. Using pastry blender cut in butter and shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of flour mixture; gently toss with fork. Push moistened pastry to sides of bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until all the flour mixture is moistened. Form into ball.)
Remove from mixer; form into ball and wrap in plastic wrap. Chill at least 2 hours or up to 24 hours.
Chive Beurre Blanc:
Bring 1/2 cup unsalted butter, cut up, to room temperature (about 30 minutes). In small saucepan heat 1-1/2 teaspoons canola oil over medium heat. Cook and stir 1/4 cup finely chopped onion 2 minutes (do not let brown). Add 1/4 cup white wine and 1 tablespoon dry white wine vinegar. Simmer until most liquid has evaporated, stirring occasionally (do not let brown). Add 1/4 cup whipping cream; simmer until liquid has reduced by half, stirring occasionally. Remove from heat; whisk in butter until well incorporated. Strain through fine mesh strainer into small bowl, discarding solids. Season to taste with salt and ground white pepper. Stir in 1 tablespoon finely chopped fresh chives. Keep warm until ready to serve.
*Alternatively, tartlet pans can be lined with double thickness of aluminum foil.
Pork Medallions with Almond-Fig Cream
Michael serves a "stack" of roasted red onions, tomatoes, and mushrooms drizzled with olive oil as a side dish for this main course.
• 5 ounces dried figs or 4 fresh figs
• 1/4 cup port wine
• 6 to 8 4-ounce pork tenderloin medallions*
• Kosher salt and ground white pepper
• 1/4 cup all-purpose flour
• Canola oil
• 1 shallot, finely chopped
• 1/4 cup whole Marcona almonds or almonds
• 1 cup heavy whipping cream
• 2 sprigs fresh thyme
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
Remove stems from figs. Halve figs; cut each half into thirds. Place figs in small bowl. Pour port wine over figs; set aside.
If necessary, pound pork medallions to 1/2-inch thickness. Season pork with kosher salt and ground white pepper. Coat pork with flour. Add enough canola oil to cover the bottom of 12-inch skillet. Heat over medium-high heat. Add pork; cook 2 minutes on each side or until pork is done. Remove to serving platter. Cover; keep warm.
Add shallot to skillet; cook and stir 1 minute. Add figs and port wine to skillet. Add almonds. Cook and stir 1 minute more. Stir in whipping cream and thyme sprigs. Bring to boiling; reduce heat. Boil gently, uncovered, until cream has thickened. Remove thyme sprigs. Stir in butter; season to taste with kosher salt and ground white pepper.
Spoon almond-fig cream over pork medallions. Sprinkle with fresh thyme leaves. Makes 6 to 8 servings.
* If necessary, purchase a 2-pound pork tenderloin and cut into eight 4-ounce medallions.
Pumpkin Soufflé
Make and chill the soufflé base and the Spiced Crème Anglaise up to 3 days ahead.
• 1 cup whole milk
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 5 eggs, separated
• 1 tablespoon unsalted butter, softened
• 2 tablespoons granulated sugar
• 1/4 teaspoon cream of tartar
• 2 tablespoons canned pumpkin
• 1 teaspoon pumpkin pie spice
• Powdered sugar
• 1 recipe Spiced Crème Anglaise (below)
For soufflé base, in small saucepan heat milk over medium heat. In medium saucepan, melt 1/4 cup butter over medium heat. Stir flour into melted butter; mix well to combine. Reduce heat to low; stir frequently. When milk simmers, add the 1/2 cup granulated sugar, stirring 2 minutes to dissolve. Add milk mixture to butter mixture; whisk to combine, cooking over medium heat until ball forms and mixture releases from sides of pan.
Immediately place mixture in bowl of stand mixer fitted with paddle (or place in a large mixing bowl and use a hand mixer); beat on medium-low speed for 10 minutes.
Add egg yolks to soufflé base, one at a time, beating until each yolk is incorporated before adding the next. Set aside; allow to cool (or cover and chill up to 3 days).
Generously butter six 10-ounce soufflé dishes or custard cups with the 1 tablespoon softened butter, covering entire surface including rim. Coat buttered dishes with 2 tablespoons granulated sugar, rotating dishes to coat them evenly. Tap out any excess sugar; set aside.
Stir pumpkin and pumpkin pie spice into soufflé base; mix well to combine.
Preheat oven to 350°F. Beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight). Gently fold half the egg whites into soufflé base. Fold in remaining egg whites. Gently pour batter into prepared soufflé dishes. Be careful not to drip batter on rims, or soufflés may not rise evenly.
Bake in center of preheated oven 35 minutes or until lightly browned and set on top. Remove from oven, place on small serving plate and dust with powdered sugar. Hurry soufflés to table. Poke hole in top of soufflé; pour Spiced Crème Anglaise into hole. Devour immediately. Makes 6 servings.
Spiced Crème Anglaise:
Nest a medium mixing bowl in larger bowl filled with ice water; set aside. In another mixing bowl whisk together 2 eggs, 2 egg yolks, and 1/4 cup granulated sugar; set aside. In small saucepan heat 1 cup whole milk over medium-high heat to simmer. Temper egg mixture by slowly pouring 1/4 cup hot milk into egg mixture, whisking constantly. Add another 1/4 cup hot milk, whisking constantly. Now whisk tempered egg mixture back into saucepan with milk, whisking constantly. Stir constantly with wooden spoon over medium heat until mixture reaches 175°F when tested with instant-read thermometer or until mixture just coats back of wooden spoon. Remove from heat; immediately transfer to bowl in ice bath and stir to stop cooking. Stir occasionally until cool. Pass mixture through fine mesh strainer. Stir in 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon pure vanilla extract. Refrigerate until ready to serve, or up to 3 days.
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Maine's Hartstone Inn
Cooking school: winter in New England means time to cozy up and cook!
Technique: A Lovely Little Tart
5. Chive Buerre Blanc (literally "white butter"), a wine-and-butter sauce, finishes the dish.


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Dermatomycosis is a skin infection caused by fungi or yeast. Tinea versicolor is a type of dermatomycosis caused by a yeast that affects skin color.
The fungus that causes tinea versicolor is normally found in small numbers on the skin and scalp. Overgrowth of the yeast leads to infection.
Risk Factors
These factors increase your chance of developing tinea versicolor:
- Age: adolescents and young adults
- Skin: more common in people with naturally oily or excessively sweaty skin
- Climate: more common in warm and humid climates
- Weakened immune system
Symptoms include:
- Uneven skin color, with either white or light brown patches
- Light scaling on affected areas
- Slight itching, which is worse when the person is hot
- Patches that are easier to notice in the summer
Tinea versicolor usually affects the back, chest, and neck. It can result in uneven skin color which can last for months after the infection is gone.
Your doctor will ask about your symptoms and medical history. A physical exam will be done. You may need to be referred to a doctor who specializes in skin disorders (a dermatologist).
The doctor may use an ultraviolet light to see the patches more clearly. A patch may be scraped and sent for testing.
Treatment options for tinea versicolor include the following:
Medications Applied to the Skin
Antifungal creams and shampoos such as selenium sulfide , ketoconazole, and zinc pyrithione are usually the preferred medicines to treat the infection. They are usually applied daily for one to four weeks.
Medications Taken by Mouth
Prescription antifungal medications taken by mouth are convenient. You also do not have to take them for a long period. However, they are more expensive and can cause side effects. Some people cannot take antifungal medications. Tell your doctor about any other medications you are taking and any medical problems you have.
After the infection is successfully treated, your skin may naturally return to its normal color. This process usually takes several months. The condition may improve in the winter only to return in the summer.
Revision Information
- Reviewer: Brian Randall, MD
- Review Date: 03/2013 -
- Update Date: 03/15/2013 -


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Hi! I'm Lydia. This is my blog for posting caps of all lovely things that I see - movies, tv-shows, random programs.
I also have a proper tumblr with selected pics, super-silly tumblr with everything pretty that I like and a tumblr with pics of forests. Welcome to all of them! :)
Spirit animal.


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Main Content
Since you aren't allowed to hang what you want on the walls of your apartment, boast your favorite artwork with the Art Show tee from Enjoi. It features three frame graphics on the front showcasing panda, handprint and stick figure art for prize-worthy style.
- 100% Cotton fabric
- Enjoi basic fit T-shirt
- Enjoi screen print
- Made in Mexico from American fabric
- Rib-knit collar
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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: Hey guys I have been lucky enough to be able to volunteer for the observatory on behalf of the company I work for!! I will be doing something for seek the peak on friday the 22 of july. I am very excited and I cant wait to help out and meet a lot of you fine folks


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Need Help? Call our Gear Heads at 800-449-9128Private Reserve Guitars 866-926-1923
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These excerpts, compiled and edited by Ben Armato, are reproduced from the original Metropolitan Opera parts...
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- Hot Animes This Season
- Sword Art Online II,
- Akame ga KILL!,
- Tokyo Ghoul,
- Tokyo ESP,
- Zankyou no Terror,
- Rail Wars!,
- Barakamon,
- Re:␣Hamatora,
- Ao Haru Ride
Magi Episode 6
if Magi Episode 6 are not working, please try one of the Video Mirrors.
Upload by: gerard
Updated: November 14, 2012
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In ancient Celtic tradition, a butterfly was the symbol of transformation, inspiration and rebirth. Rendered here in gleaming sterling silver with the word "hope" on the front, this magical creature will lift your spirits and remind you that hope springs eternal, pulling together in an infinite openwork design. Pendant measures 1-3/8" long x 1" wide; sterling silver box chain measures 18" long and has a spring ring clasp. Made in America.
Like all fine jewelry, Carolyn Pollack Sterling Silver Jewelry should be handled carefully. Store jewelry in a plastic bag, dry and wrapped in tissue paper, when not being worn or displayed. Clean sterling silver with a silver polishing cloth when necessary, but never subject to chlorine, silver dips, chemical solutions or ultrasonic cleaners, as these substances can cause the genuine gemstones to discolor. Never wear jewelry in a swimming pool.


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Surfer blog with a bit more John John and Axel Irons than most, but with splashes of every other amazing surfer out there :) Not trying to be some special surfer blog. Photo's aren't mine unless I claim them to be, so check ya tits and don't come at me saying I stole ya photo's. Mahalo ♥
Healey & Florence in Fisheye.


text: Are you planning a trip to Hawaiior Honoluluthis holiday season? You must have probably tried to get your hotel bookings done by travel agents. Are you unhappy with the way several travel agents promised you the best hotels but ended up quoting ridiculously high prices? Well, its time you did some searching on your own and looked for reliable information and convenient way to book hotels. If Honoluluis on your mind for your next holiday destination, you should be looking out for hotels in Honolulu. Now, if you are wondering where to start search for the best deals for … Read MoreRead More...


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Morrell makes some very good, long lasting targets, both bag and broadhead styles. Most of their bag targets can be recovered very inexpensivley and last for years.
The Rinehart 18-1 is said to be very durable and I believe they even warranty it against pass throughs for 1 year, can be shot with field points and BH's.


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Habitat to have port-a-pit BBQ chicken fundraiser
SALISBURY — Habitat for Humanity of Rowan County will hold a Port-a-Pit barbecue chicken fundraiser Tuesday at the Salisbury Civic Center with proceeds used to help build Habitat houses for area families.
More than 5,000 meals will be available for sale for $8, which includes half a chicken, slaw, potato salad, dessert and a roll. Dinners will be served from 11 a.m. to 7 p.m. There will be plenty of seating available for anyone who would like to eat at the Civic Center. There will be drive-thru takeout services available. In 2012, Habitat for Humanity built seven new houses in Rowan County.
There are two houses going up now and two more will go up in April, said Executive Director Coleman Emerson.
"We provide mission opportunities for the community to come and participate in the work that we do," Emerson said.
Habitat for Humanity of Rowan County is an ecumenical Christian ministry dedicated to the elimination of substandard housing. Habitat is founded on the conviction that every man, woman and child should have a simple, decent, affordable place to live in dignity and safety. Since it's inception as an all-volunteer, grassroots organization in 1990, Habitat for Humanity of Rowan County has successfully completed the building of 97 homes in this community. More houses are currently under construction.
"Our community is indeed blessed by the efforts of Habitat volunteers for they help to make Rowan County a more caring and healthy place to live," he said.
Habitat is also asking anyone who is able to donate cakes as well as anyone who can volunteer to operate the food line, serve tables, slice cakes, deliver large orders to contact the Habitat volunteer coordinator. The organization needs 200 volunteers to help. Donated cakes will be received at the Civic Center the day before the event, Monday and the day of the event.
To volunteer contact the volunteer coordinator, call 704-642-6292 ext. 101 or just show up the day of the event.


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Stylish entertaining, wedding virtual inspiration board. At Favor Couture we believe parties & entertaining should be beautiful, unique, and fun. It should not take a fortune to create. Favor Couture can help you pull it all together with Elegant, Practical and Personalized Party Favors & Gifts. http://www.favorcouture.theaspenshops.com
Catching Elephant is a theme by Andy Taylor


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