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As Americans there are certain holiday food traditions many of us share: turkey at Thanksgiving, gingerbread at Christmas. But in addition to these commonalities, regional specialties, from tamales in Texas to kalua turkeys in Hawaii, contribute local flavor to our celebrations. In the San Francisco Bay Area, the holiday table wouldn't be complete without Dungeness crabs.
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This succulent bottom-feeder was first harvested commercially from the San Francisco/Bodega Bay waters in the mid-1800s, and Bay Area residents have been feasting on its sweet meat ever since.
The region's commercial crab fishing season opens just before Thanksgiving and lasts only as long as the crabs do. Often, the supply runs out not long after the ringing in of the New Year. With such a short season, Northern Californians strive to eat as many Dungeness crabs as possible before they disappear — and what better time to do it than the holidays?
Unlike the ubiquitous Thanksgiving turkey, Dungeness crabs are not associated with a particular winter holiday. Some people have them for Christmas, others for New Year's Eve, or even Black Friday.
For Joy Sterling, whose family owns Iron Horse Vineyards in western Sonoma County, Thanksgiving is the best time for crabs. "Our tradition is to start with cold, cracked Dungeness crab fresh from Bodega Bay, just 13 miles from us as the crow flies," she said. It's served buffet style, as a pre-turkey appetizer, along with the winery's unoaked Chardonnay. "We like a traditional Louis dressing, which is a Northern California invention, sliced Meyer lemons, bright Rangpur limes and regular limes."
At the Stony Point location of Oliver's Market in Santa Rosa, people begin lining up at 6:30 a.m. on Christmas Eve to buy Dungeness crabs for their holiday feasts. Before the day is over, the store will easily sell 1,000 pounds of crab. "It takes at least an hour to get through the line," crab-lover Kelly Keagy of Santa Rosa said, "but people are nice and in a good mood."
Keagy's family has been eating crabs on Christmas Eve for the last 10 years, accompanied by warm sourdough bread and salad. "When the kids were little, crab wouldn't have been high on their list of favorite foods," she said. "Now that everybody is older, crab and Champagne are the highlights of our Christmas Eve."
Supply and demand
Having a family tradition of eating Dungeness crabs at Thanksgiving can be a bit risky, due to supply fluctuations. Some would even call it foodhardy.
"Three things can affect availability at Thanksgiving," said Scott Lenhart, founder of San Francisco Crabs, which supplies live Dungeness crabs to individuals, restaurants and retailers. "One is a bad crab season, or something like the oil spill a few years ago where they don't catch any. Second, there can be strikes, when crab fishermen are negotiating for pricing. Then you can also have horrendous weather."
International orders can also cut into the local crab supply. "China's taken a huge amount of crab from us, and that's one reason the prices are going up," Lenhart said. "There's a huge Asian market for Dungeness crab for special occasions, and for the rising middle class."
And because Northern California's Dungeness crab season opens before those in Oregon and Alaska, out-of-state crabbers head south to get an early start. "They come to our waters and scour our crabs," Lenhart said.
Even so, he always has Dungeness crabs on his Thanksgiving table. "I've been having Dungeness crab with turkey for a long time," he said. The crabs are simply boiled with a little sea salt, and eaten without embellishment. "You don't need garlic or butter. It's good right out of the pot as soon as it's cool enough to eat."
Getting creative with crabs
At Nick's Cove Restaurant, in the town of Marshall on Tomales Bay, executive chef Austin Perkins gives Dungeness crabs a gourmet twist. For the restaurant's annual Thanksgiving dinner, as an alternative to the traditional turkey entrée, he serves up wood-fired whole Dungeness crab with fingerling potatoes and rosemary butter.
"Dungeness is a little bit sweeter and a lot milder than most other types of crab," Perkins said. "We use it in many different ways at the restaurant, from crab cakes to our Dungeness crab mac and cheese."
For those boiling crabs at home, he offered this advice: "After cooking, you need to remove the top part of the crab's shell and remove all the intestines. After that, look for grayish gills on the sides and scrape those away as well." Then the crab is ready to crack and eat, or use in a recipe.
Although Lenhart of San Francisco Crabs prefers his Dungeness crabs unadorned, he said he also likes them deep fried, or simmered in cioppino, San Francisco's signature fish stew. "There's nothing wrong with ginger crab at a nice Chinese restaurant, either," he said. "But for Thanksgiving, you don't need any sauces. You just can't beat it."
Nick's Cove Dungeness Crab Cakes
Cooking Time: About 6 minutes per batch (3 minutes per side)
Yield: 6 servings
3/4 pound Dungeness crab meat, cooked and shelled
2 cups mayonnaise
2 tablespoons Old Bay seasoning
1 teaspoon salt
1/8 cup panko bread crumbs, plus an additional 1/2 cup for coating
Oil for pan frying (preferably rice bran oil or vegetable oil)
For garnish:
Spicy Paprika Aioli (recipe below)
Arugula and shaved fennel
1. Place all ingredients in a large bowl and combine with hands until thoroughly mixed.
2. Weigh out 1 1/2 ounce portions and form them into cakes.
3. Roll cakes to coat in more panko, and brown them on the top and bottom surfaces in a hot sauté pan coated with oil (about 3 tablespoons, enough to cover the bottom of the pan).
4. Serve with Spicy Paprika Aioli, arugula and shaved fennel.
Spicy Paprika Aioli
Yield: About 1 cup
1 cup mayonnaise
2 tablespoons smoked paprika
1 tablespoon lemon juice
1/2 tablespoon cayenne pepper
1/2 tablespoon salt
Whisk everything together to combine.
Main photo: A live Dungeness crab. Credit: David Gomez/iStock
Lots of our traditional Thanksgiving dishes come from the English. Food we think of as American, like apple pie and turkey with stuffing, originated in Elizabethan England in the time of Shakespeare.
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Pies, both sweet and savory, were popular back then. Savory pies were always a part of festivities and were often made into the shape of the ingredients inside. I especially love the fish pie dishes from that era, which were made into the shape of lobster, crab or salmon with the crust embellished with elaborate pastry scales, fins, gills and other details.
This salmon in pastry recipe is a real showstopper, gorgeous and delicious. The recipe includes artichokes and asparagus, both considered aphrodisiacs in Elizabethan England and expensive delicacies in Shakespeare's day, enjoyed only by the nobility and wealthy. The ingredients paired with the salmon here are unusual — grapes, asparagus, pistachios and oysters — but surprisingly the flavors work wonderfully together, creating a memorable dish. Perfect for Thanksgiving!
Salmon in Pastry
From: "Shakespeare's Kitchen" by Francine Segan (Random House)
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
Store-bought or homemade pie dough
4 artichoke bottoms
1 salmon fillet, cut into twelve 2- by 3-inch pieces (about 1 1/2 pounds)
1 teaspoon salt
1/2 teaspoon coarsely milled black pepper
1 dozen medium oysters or 1 can smoked oysters
12 thin asparagus stalks, cut into 1 inch pieces
24 green seedless grapes
1/4 cup coarsely chopped pistachios
1/4 cup finely ground pistachios
1 large egg, beaten
3 lemons, cut in wedges
1. Preheat the oven to 375° F.
2. Roll out slightly less than one-half of the dough into a 5- by 13-inch rectangle about 1/4 inch thick and place on a parchment-lined baking sheet.
3. Place the artichoke bottoms in a long line down the center of the crust. Sprinkle the salmon with the salt and pepper and put over the artichokes. Arrange the oysters, asparagus stalks, green grapes, and both the coarsely and finely chopped pistachios over the salmon.
4. Roll out the remaining dough into a 5- by 13-inch rectangle and place on top of the ingredients. Trim the dough into the shape of a fish and pinch the edges to seal. Using the excess dough, add fish details, such as an eye or fin. Using a teaspoon, imprint scale and tail marks on the dough, being careful not to cut through the dough. Brush with the egg.
5. Bake the salmon for 40 minutes, or until golden brown. Serve with lemon wedges.
Main photo: A salmon in pastry dish is a real showstopper, gorgeous and delicious. Credit: "Shakespeare's Kitchen" by Francine Segan (Random House)
Chicken tikka masala — a fairly delectable concoction of tomatoes, cream, fenugreek and grilled, boneless chicken — has become the poster child of stereotypical Indian food, leading most of us knowledgeable in Indian cuisine extremely hesitant to associate with it.
When done right, it can be a palate-pleasing dish. I mean, who can argue with smoky chicken morsels smothered in a mildly spiced tomato cream sauce? All things considered, it's a fairly good introduction to the world of Indian cuisine before moving on to bigger and better things.
But this is where the problem lies. The love for chicken tikka masala does not leave much room for taking that next step. On the contrary, it seems to be gathering more fans and converts in its wake. A few cohorts that aid in its cause are the saag paneer (Indian cheese morsels in a creamed spinach sauce) and the leavened, butter-slathered naan bread. They woo the spice-averse with cream and butter and the novelty of a tandoori oven.
Lights … camera … stereotype
A recently released food movie, "The Hundred-Foot Journey," takes us from the bustling markets of Mumbai to farm markets in rural France and on a journey of reinventing Indian food in chic Paris — all in an hour and a half. However, before moving on to molecular gastronomy, the movie's central character, Hassan Kadam, wows us with his fare in his family restaurant, Maison Mumbai, with dishes such as saag paneer and butter chicken, essentially enough hackneyed restaurant fare to make any true-blue Indian foodie shudder.
Departing from the author's original fairly adventurous food renderings, the movie makers introduce the viewer to Hassan's talents by talking tandoori, showing stunning pictures of saag paneer before moving onto other essentials and brave and bold fusion.
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This creates the same frustration that leads most Indian food professionals to shy away from the chicken tikka masala, as the dish has stymied the broadening of the essential Indian repertoire.
Certainly, we have come a long way. There is a lot of exploration in Indian cuisine. Yet few restaurants leave this staple off their menus. They call it different names and sometimes add nuances to it that might add a layer of sophistication or a somewhat varied touch, but it is there — in some shape or form.
Even sandwich chains have moved on to include tikka sandwiches or wraps in their repertoire as a nod to the cuisine of India.
Is chicken tikka masala even originally from India?
Chicken tikka masala also suffers from heritage issues. It is difficult to bond, I mean, truly bond, with a dish that supposedly was invented in a curry house in London. It is hard to wax poetic about it like it was something conjured up in your grandmother's kitchen.
If you are a fan of this brightly hued, rich-tasting curry, it is not my intent to offend you. Instead, it is to move you along to the other aspects and dimensions of your Indian restaurant menu. Yes, you can be adventurous, too. Explore, and you might surprise yourself with a new favorite or maybe a few. Imagine the possibilities.
If you like it spicy, a chicken chettinad from Southern India might please with its notes of garlic and black pepper. A simple chicken curry with ginger and tomatoes could tantalize the taste buds, without any unnecessary cream. And, of course, a kerala coconut and curry leaf chicken curry might also satisfy the indulgent palate with gentle citrus notes from the curry leaves.
The objective here is to taste the complete bouquet of flavors that good Indian cooking offers, rather than a muted version that is further masked with too much cream.
I offer you as a peace offering a nuanced cauliflower dish, which is creamy and richly flavored with ground poppy seeds and cashews. No cream here. This recipe for cauliflower rezala is a vegetarian adaptation of the Mughlai style of cooking found in Eastern India. This variant combines traditional Mughlai ingredients, such as yogurt and dried fruits, with core Bengali ingredients, such as the poppy seeds used in this dish. A mutton or chicken rezala is fairly rich. I first lightened the original with chicken in the "Bengali Five Spice Chronicles" and have adapted this for the cauliflower and kept it relatively simple. If you can find pale cheddar cauliflower, it should result in a pretty rendition.
Cauliflower Rezala – Cauliflower in a Cashew, Yogurt and Poppy Seed Sauce
Prep Time: 4 hours (mainly to marinate the cauliflower)
Cook Time: 30 minutes
Total Time: 4 hours, 30 minutes
Yield: 4 to 6 servings
For the marinade:
3/4 cup Greek yogurt
1 teaspoon salt (or to taste)
1 medium-sized cauliflower, cut into medium-sized pieces
For the cashew cream paste:
1/2 cup cashews
1/2 cup poppy seeds soaked in warm water for 2 hours or longer
Water for blending
For the base:
2 tablespoons oil
1 teaspoon caraway seeds (know as shazeera)
1 medium-sized onion, grated on the large holes of a box grater
2 to 3 bay leaves
4 to 6 green cardamoms, bruised
3/4 teaspoon red cayenne pepper
1 tablespoon clarified butter (ghee)
To finish:
1 tablespoon rosewater (optional)
Slivered almonds and or pistachios
1. Beat the yogurt with the salt and marinate the cauliflower pieces in the mixture for at least 3 hours.
2. Grind the cashews and poppy seeds into a smooth paste and set aside. You need to start with the poppy seeds, without too much water, just enough to create a paste, and then add the cashews with 1/3 cup water.
3. Heat the oil and add the caraway seeds. When they sizzle, add the onion.
4. Cook the onion for at least 7 minutes until it begins to turn pale golden.
5. Add the bay leaves, cardamoms, cayenne pepper and then the cauliflower. Cook on medium heat until well mixed. Cover and cook for 7 minutes.
6. Remove the cover and stir well. Add the poppy seed and cashew paste and mix well.
7. Stir in the clarified butter and cook on low heat for another 3 minutes. Note: The gravy should be thick and soft, and the cauliflower tender but not mushy.
8. Sprinkle with the rosewater, if using, and garnish with slivered almonds or pistachios.
Main photo: The ubiquitous chicken tikka masala can be delicious. But why stop there? Credit: Rinku Bhattacharya
Jennifer Jasinski is a James Beard Award-winning chef with four acclaimed Denver restaurants, a cookbook and an impressive stint on "Top Chef Masters" to her name. Now she's about to tackle a whole new challenge: cooking Thanksgiving dinner for American expats in Paris.
Jasinski knows a thing or two about the cravings that come with homesickness. The Santa Barbara, Calif., native admits to missing Mexican food mightily while training in France as a young Wolfgang Puck protégée. So the opportunity to treat the guests at Auberge Flora to a good, old-fashioned turkey feast isn't one she's taking lightly.
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Granted, "old-fashioned" doesn't, in this case, mean the same thing as "down home." Take this wonderfully rich and elegant chestnut soup, which I first sampled a few years ago at one of Jasinski's Denver restaurants, Rioja, where it came in a tiny pumpkin "lidded" with a foie gras-topped slice of brioche. Though you can serve it in plain old bowls, squash vessels do make for an impressive flourish. In fact, having just reprised the appetizer at a charity event in New York City, Jasinski acknowledges, "I'd forgotten what a really cool dish it is, but people were freaking out about it!"
Though you'll find the recipe in her cookbook, "The Perfect Bite," she graciously allowed us to reprint it here as well. And she adds that gourds serve as equally lovely containers for soufflés, wild-rice salads and the like.
Savory Chestnut Soup
Prep Time: 10 to 25 minutes
Cooking Time: 1 1/2 to 2 hours
Total Time: 1 3/4 to 2 1/2 hours, including time for the optional step of making the bowls.
Yield: 8 servings
For the soup:
1/4 cup duck fat (preferred) or pure olive oil
1 1/4 cups sliced onion
1/4 cup garlic cloves, peeled
1 1/2 cups domestic mushrooms, sliced
10 sage leaves, destemmed
1 teaspoon whole black peppercorns
1 bay leaf
12 to 14 ounces whole, fresh, peeled chestnuts
1 1/4 cups white wine
6 cups chicken stock
1-inch cinnamon stick
1/2 teaspoon finely ground cardamom
1 1/4 cups heavy cream
1 to 2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1 tablespoon sugar
For the assembly (optional):
8 mini pumpkins, 8 small butternut squash or 1 large pumpkin
Duck fat (preferred) or extra virgin olive oil, as needed
Kosher salt and black pepper, to taste
For the soup:
1. In a large stockpot over medium heat, melt the duck fat, then add the onions and garlic and sauté until translucent — do not let them color. Add the mushrooms, sage, peppercorns and bay leaf. Sauté a few minutes, until the mushrooms have softened.
2. Add the chestnuts to the pot and deglaze with the wine. Let cook until the wine has reduced completely, then add the chicken stock. Raising the heat as needed, bring the soup to a boil and then reduce heat and simmer on very low for about 45 minutes.
3. Add the cinnamon stick, cardamom and cream and continue to simmer for 10 minutes. The chestnuts should be very soft by now. Removing the cinnamon stick, take the soup off of the heat, transfer it to a blender and blend until smooth. Season with the salt, pepper and sugar, then strain the soup through a china cap. If you will not be serving it immediately, store it in the refrigerator.
For the assembly:
1. Preheat oven to 350 F.
2. If you are using mini pumpkins as serving bowls, cut off the tops, clean out the insides and then brush the hollows with the duck fat and season them with salt and pepper. Place the pumpkins on a sheet pan and roast in the oven about 20 minutes — until the flesh can be removed easily with a fork or spoon, but not so long that the skin becomes weak and fragile, as this will make it difficult to use as a serving bowl.
If you are using butternut squash as serving bowls, remove the tops so you are left only with the bulbous bases, then follow the instructions for the mini pumpkins.
If you are using a large pumpkin as a soup terrine, cut the top off and clean out the insides. Boil some water and ladle it into the pumpkin to warm the flesh, then pour it out.
3. Ladle the soup into the squash(es), or regular bowls if you prefer, and serve.
Main photo: Chestnut soup. Credit: Courtesy of Jennifer Jasinski
Want a new way to serve pasta? Ditch the fork and try these handheld pasta snacks. They're delicious and fun to eat.
Pasta has branched out from its traditional role as a first-course dish and now stars in unusual forms in Italy's bar scene. Apericena — "appetizers as dinner," an assortment of tiny plates served in lieu of a formal sit-down dinner — is a new trend in Italy, especially in the northern cities of Milan and Turin. Hip restaurants and bars present elaborate buffets, with many lush pasta offerings, included with the price of a glass of wine or cocktail.
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Creative finger foods such as oven-baked pasta "pretzels" are offered as nibbles. Any long hollow macaroni with a hole in the center — such as bucatelli or perciatelli — boiled, tossed with a little oil and baked, turn out as perfect golden crisps with a pretty bubbly surface that look just like pretzel sticks. Great served plain, with just a sprinkle of sea salt or jazzed up with dry spices such as ground garlic, cayenne or smoked paprika, they are eye-catching served poking out of a wine glass. "Pasta pretzels are a delicious bar snack," says Riccardo Felicetti, president of the World Pasta Organization and owner of the Felicetti Pasta Company, "accompanied by assorted cheeses, salami and olives, (they) are a nice menu item as well."
Another highly versatile offering are bite-sized foods wrapped in a strand of fresh pasta and fried. A strand of fresh pasta can be wrapped around all sorts of foods — seafood such as shrimp, oysters, scallops; veggies such as whole mushrooms and baby sweet bell peppers; and even mini-meatballs all make great finger foods. Chef Andrea Fusco, of Ristorante Giuda Ballerino in Rome, serves shrimp with mortadella mousse wrapped in strands of pasta — spiedino di gambero, what he calls "a dish eaten with the hands, informally."
Another especially adaptable dish, Pasta Cups (recipe below), is Italy's modern single-serving riff on timballo, the baked pasta pie featured in the movie "Big Night." Bake up a batch in mini-muffin tins and then either serve them plain or fill the tiny cups with anything you like, from diced tomatoes to cheese or salami.
Pasta as bar food
Andrea Mattei, Michelin star chef of La Magnolia Restaurant in the Hotel Byron in the chic Tuscan seaside resort town of Forte de Marmi, created a delightful mini bite of pasta for guests to enjoy at the bar. He fills penne pasta with a puree of dried sea cod (baccala) and adds hints of Tuscan ingredients, including farro from Garfagnana and tomatoes from Livorno. He explains, "I invented this tiny tasting for our clients, who coming in from a day at the beach wanted a little something cool and refreshing with the flavor of the sea and of Tuscany to pair with a cocktail. It was an immediate hit and now returning guests specifically ask for it. It's become a bar menu staple as we noticed that sales of aperitifs and cocktails rose significantly after this tiny, unique bar snack was introduced. It's so popular that we also offer it poolside."
Macaroni fritters, a typical Neapolitan street food, are hand-held morsels of seasoned pasta dipped in batter and fried. They can be found throughout Naples, in every rosticceria and in the city's most popular pizza shops such as Scaturchio and chef Ciro Salvo's 50 Kaló. Similar to arancini, Sicilian stuffed rice-balls, these pasta fritters are spreading from Naples throughout Italy. Author and Italian TV personality Gabriele Bonci even serves them in Pizzarium, his Rome pizza shop.
The fritters, called frittatine di maccheroni, are traditionally made with bucatini, the long thick hallow pasta specialty of southern Italy, but any shape pasta can be used and any sort of sauce. Crispy outside, creamy cheesy inside, they are a great restaurant starter or bar snack, as they are a make-ahead dish that can be assembled in advance and fried as needed. "Macaroni fritters are not just a creative way to enjoy pasta, but they are very economical too, as they're a terrific use for leftover pasta," notes Emidio Mansi, sales manager for Garofalo, a renowned pasta company founded in 1789 near Naples, in Gragnano, a town with a legendary pasta-making history.
Fried spaghetti, Frittata di spaghetti, another southern Italian specialty, is like a jumbo variation of macaroni fritters. Instead of individually frying each portion, all the seasoned leftover spaghetti is fried in one skillet and then served sliced like pie. A staple in Italy, it's surprising that more restaurants and pizzerias in the United States don't serve it, especially considering that it is low-stress on busy kitchens, as it's made in advance and served at room temperature. At the charming Acqua Pazza restaurant on the Amalfi Coast, chef Gennaro Marciante serves seasonal variations, including a frittatina infused with the area's famed huge, aromatic lemons.
What I love about traveling through Italy is seeing the myriad ways pasta, a simple flour-and-water product, is creatively used. Italy, a country we view as bound by tradition, is really evolving. It's easy for us home cooks to take a strand from the Italian box and wrap it around something new! Pasta served as a breadstick or cracker or a handheld snack. No forks required!
Pasta Cups (Capellini in Timballo)
From: "Pasta Modern: New & Inspired Recipes from Italy" by Francine Segan (Stewart, Tabori & Chang, 2013)
Prep time: 5 minutes
Cooking time: 12 minutes
Total time: 17 minutes
Yield: 24 pieces
These little nests of Parmesan-flecked angel hair strands are baked to form perfect one-bite nibbles. Though excellent plain, there are endless ways to fill these chewy, crunchy morsels: with prosciutto, pesto, tomatoes, shaved Parmesan cheese, mozzarella, salami, caponata, garlicky broccoli rabe — or anything the chef comes up with.
Olive oil
2 eggs
3 tablespoons grated grana padano, Parmesan or other aged cheese
2 tablespoons butter
1/4 pound angel hair or other long thin pasta
Optional ingredients: salami, pesto, anchovy, prosciutto, cheese etc.
1. Preheat the oven to 350 F. Lightly oil 24 mini muffin cups (or use disposable mini cups and set them on a baking pan).
2. Combine the egg, grated cheese and butter in a bowl. Cook the pasta in salted boiling water until al dente, drain and toss with the ingedients in the bowl until well combined and almost all absorbed. Using a fork, twirl a few strands into a nest shape and put into a prepared muffin cup. Repeat. Drizzle any remaining egg mixture on top of the nests.
3. At this point you can either put an ingredient the center of the nest, or bake them plain and top them with something yummy afterward. Bake for about 12 minutes or until set.
Macaroni Fritters (Frittatine di Maccheroni)
Recipe courtesy of Garofalo
Prep time: 20 minutes (plus rest 6 hours or overnight)
Cooking time: 10 minutes
Total time: 30 minutes
Yield: Dozen 2-inch fritters
3 tablespoons butter
4 tablespoons all-purpose flour
3/4 cup milk, warmed
2 teaspoons freshly grated nutmeg
Salt and white pepper
1 pound cauliflower florets
1/3 cup grated Parmesan cheese
3 ounces sharp provolone or scamorza cheese, chopped
1/2 pound bucatini or other long thick pasta
1/4 cup bread crumbs
Vegetable oil, for frying
1. Make a béchamel: Melt the butter in a small saucepan, then off the heat, use a fork to stir in 2 tablespoons of the flour until smooth. Return to the heat and cook for a minute until golden, then slowly add the milk, stirring a few minutes until thick. Stir in the nutmeg and season with salt and white pepper.
2. Boil the cauliflower in a pot of salted water until very soft, about 10 minutes, and remove to a food processor with a slotted spoon. Puree the cauliflower with the béchamel, Parmesan and provolone cheese until it resembles cooked oatmeal. Place the mixture in a large mixing bowl.
3. Meanwhile, break the pasta in half and cook in boiling salted water for 3 minutes less than package directions. Drain and stir into the cauliflower mixture. Taste and add more cheese or other seasonings, if needed.
4. Lightly butter an 8-inch round high-sided pan and spread with the pasta mixture, packing it down firmly. The mixture should be about 2 1/2 inches high. Cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
5. Combine remaining 2 tablespoons flour with 4 tablespoons of water in a bowl to form a smooth slurry. Spread the bread crumbs onto a plate. Using a 2-inch cookie-cutter, cut out rounds from the cold pasta. Gather up any odd bits of pasta and form into another round; you'll get about 12 rounds.
6. Dip each round into the flour-water mixture, then into the bread crumbs, coating all sides.
7. Heat 2 tablespoons of vegetable oil in a small skillet over high heat. Add the rounds and fry until dark golden on both sides. Drain on paper towel-lined plate. Serve at room temperature.
Main photo: A slice of fried spaghetti makes the perfect finger food. Credit: Giovanni Castiello, Maistri Pastai
"Swimpee! Swimpee!" shouted the shrimp vendors of years past in Charleston, S.C., as they wended their way through the streets, the fresh shrimp in their baskets glistening in the early morning light.
Southern hospitality being what it was, hostesses served that shrimp to their guests in velvety bisques and bubbling stews and pickles. Happily, not much has changed. Now as then, any gathering in the South, especially around the winter holidays, demands a lot of food. Pickled shrimp is just one option for you as you plan your upcoming holiday get-togethers.
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One of the easiest ways to prepare an excess of shrimp came from the long English tradition of pickling. And so it's no surprise to find a recipe for pickled shrimp in an early manuscript cookbook from the well-connected Pinckney family of Charleston, published in 1984 as "A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770."
Some other so-called Southern traditions are relative newcomers to the Southern table, but beloved nonetheless.
Bring on the butter and cheese
For instance, roast some pecans and douse them in a bit of butter, salt, and black pepper. They'll be gone before you get back to the kitchen for a refill.
Another possibility includes that old standby, pimento cheese. It's actually not so Southern after all, but originally the offspring of industrial food – cream cheese and canned pimentos, dating to around the 1870s in New York state. But the South adopted the concoction straight away, eventually gravitating from the industrialized version to recipes using white and yellow cheddar.
Make a Pecan-Crusted Cheese Ball and put a definite Southern signature on it all. Or go for tiny, open-faced grilled cheese sandwiches. Create them by spreading dollops of pimento cheese on toasted bread rounds, topping the cheese with a thin slice of tomato, placing the rounds on a cookie sheet, firing up the broiler, and cooking the rounds until the cheese bubbles. You'll never have enough, so popular are these with guests of all ages.
Why the devil is it called deviled ham?
Or what about deviled ham, a preparation harking back to medieval recipes for various types of potted meats, always preserved in some type of fat? According to the Oxford English Dictionary, around 1786 the word "devil" became associated with spicy foods. The William Underwood Company in Boston, Mass., began canning deviled ham in 1868. And many home cooks made a version with a meat grinder, called it ham salad. After all, as Abraham Lincoln once supposedly said, "Eternity is two people and a ham!" Deviled ham is a good way to use up leftover ham, spread on crackers and garnished with a bit of sliced pickle.
And then there are fried dill pickles, absolutely delicious, crunchy on the outside and soft on the inside. A real treat. Popular history claims that in Atkins, Ark., in 1963, Bernell "Fatman" Austin originated the fried dill pickle craze at his Duchess Drive-In. You have a choice here: You can rustle up some dill pickle spears this way or stick to the "old-fashioned" way with dill pickle chips.
The beauty of these appetizers, except for the fried dill pickles, is that you can make them all ahead. And as for the fried dill pickles, hey, just tap one of your talented-in-the-kitchen guests on the shoulder and ask him or her to don an apron and get to work. You just kick back and enjoy that shot of bourbon. And tell some tall tales about the origins of the appetizers on your table.
Pickled Shrimp
Yield: Makes about 1 quart
1 cup distilled white vinegar
1 cup water
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
3 tablespoons coriander seeds
2 teaspoons yellow mustard seeds
2 pounds shrimp, cooked, peeled
1/2 cup thinly sliced mild (sweet) onion
Zest of one lemon, cut into strips (be sure to not include the white pith under the zest)
2 bay leaves
1 1/2 tablespoons kosher salt or more to taste
1/4 teaspoon crushed red pepper flakes
3/4 cup extra virgin olive oil
1. Put the vinegar, water, mace, ginger, dry mustard, coriander seeds, and mustard seeds in medium saucepan and bring to a boil. Reduce heat and let simmer 10 minutes. Cool.
2. Wash and sterilize two 1-quart canning jars.
3. Put shrimp, onion, lemon zest, bay leaves, kosher salt, red pepper flakes, and olive oil in a large glass or ceramic bowl. Pour the brine mixture over it all and stir. Taste for salt. You want the salt to cut the strong tang of the vinegar.
4. Fill each canning jar with half of the pickle mixture, making sure to put one bay leaf in each jar. Place jars tightly sealed in the refrigerator and let sit for 36 hours. Do not be alarmed that the oil will rise to the top; this helps to preserve the shrimp, and is actually an old, time-honored method of food preservation. The brine will be slightly cloudy and that's OK too.
5. To serve, fish shrimp out of the brine, place on crackers with a bit the onion, or serve in the brine in a small glass bowl, with toothpicks for serving. Pickled shrimp keeps in the refrigerator for up to two weeks. If it lasts that long.
Pimento Cheese
Yield: Makes about 3 1/2 cups
6 ounces sharp yellow cheddar, grated
12 ounces sharp white cheddar, grated and divided
1/4 teaspoon salt or to taste
A few grindings of black pepper or to taste
1/2 teaspoon dry mustard
1/8 teaspoon cayenne or to taste
1 1/4 cups Duke's mayonnaise or other commercial or homemade mayonnaise
6 ounces chopped, drained piquillo peppers or other roasted red peppers, from a jar*
1. Put all of the ingredients except for half of the white cheddar and the piquillo peppers in a food processor.** Pure until slightly lumpy. Scrape cheese mixture into a medium-size bowl and add the remaining grated white cheddar and the peppers. Stir gently. I have found that adding some of the grated cheese at the end gives the pimento cheese a more interesting texture.
2. Scrape cheese into an airtight container and refrigerate for up to a week.
3. Serve on crackers, as a filling for tea sandwiches or stuffed celery, as a dip for vegetables, and even in grilled cheese sandwiches.
*You can roast and peel your own red peppers if you prefer. Piquillo peppers are sold in most grocery stores these days.
** If you don't have a food processor, a blender works fairly well. You just have to divide the ingredients, pulse them in the blender separately, and then mix together in the bowl. If you don't have either a food processor or a blender, simply mix all the ingredients together except the peppers, with a metal spoon, which will break up the cheese somewhat. Then add the peppers and fold in. You can also make a Pimento Cheese Ball; just roll the ball in roasted pecans. See recipe for pecans below; crush the pecans into smallish pieces for this.
Roasted Pecans
Yield: Makes about 2 1/2 cups
10 ounces pecan halves
2 1/2 tablespoons unsalted butter, cut into small pieces, at room temperature
Sea salt, to taste
Freshly ground black pepper, to taste
1. Preheat oven to 250 F.
2. Put pecans in a 9-by-12-inch baking pan. Bake 1 hour, turning occasionally, making sure they do not burn.
3. At the end of the hour, stir butter into pecans and roast another 10 minutes.
4. Remove from oven and season with salt and pepper to taste. You can experiment by adding other ground spices like cayenne, ancho pepper, and smoked paprika or smoked chipotle.
Deviled Ham
Yield: Makes about 3 cups
1 cup heavy cream
1/2 cup country ham, minced
1 1/2 cups smoked ham, minced
1/4 cup butter, melted
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons hot sauce (Texas Pete, etc.)
1 1/2 scallions, finely minced
3 tablespoons flat-leaf parsley, finely minced
Sweet pickle relish (optional)
Crackers or toasted bread rounds
Sliced dill pickle spears (to make small triangles)
1. Lightly oil a 1-quart crock or similar container.
2. Bring cream to a boil in a medium saucepan over medium-high heat. Cook until slightly thick. Add all of the ham, and bring back to a boil. Let cool for a few minutes off the heat.
3. Place all ingredients, except the scallions and the parsley, in a blender or food processor and process until almost smooth, with a few large pieces of ham still visible.
4. Scrape mixture into a large bowl, stir in the scallions and the parsley. And if you wish, add sweet pickle relish to taste.
5. Spoon mixture into the crock, cover tightly with plastic wrap, and refrigerate until chilled.
6. Serve spread on crackers or bread, topped with a small slice of a dill pickle spear. Or spread on sandwich bread, top with a lettuce leaf and another piece of bread, cut into four triangles. Then you'll have tea sandwiches ready to go on platters for your guests.
Fried Dill Pickles
Yield: Makes 12 spears
Vegetable oil for frying
1 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or to taste
2 eggs, beaten
12 dill pickle spears or 2 cups dill pickle slices/"chips"
Ranch dressing — homemade or commercial
1. Heat oil over medium-high heat until almost smoking in a heavy, wide-bottomed saucepan or a deep, heavy skillet.
2. Mix the flour with the seasonings in shallow baking dish, like a pie pan. Place beaten eggs in another, similar pan. Set aside.
3. Dip pickles in beaten egg, shake off excess egg, and then roll pickles in the seasoned flour.
4. Carefully slide the pickles into the hot oil. Fry until crisp and golden brown. Drain briefly on paper towels.
5. Serve immediately with ranch dressing on the side.
Main photo: Pickled shrimp goes way back in the South, and it's still a treat for modern-day holiday fare. Credit: Cynthia Bertelsen
Roasted Tomato And Corn Salad, All-American For The Holiday
by: Susan Lutz
in: Thanksgiving w/recipe
My neighbors and I are savoring the last tomatoes of the season. I'm starting to prepare for winter — and holiday meals — but I haven't given up on fall's bounty. This year I plan to serve roasted tomato and corn salad as a side dish for our Thanksgiving meal.
Beside a healthy, happy family and good friends, there's little I'm more thankful for than ripe tomatoes and sweet white corn. It seems there's nothing more American than these two dishes. Food historians have found evidence of very few foods that were served at the first Thanksgiving, but one of those foods was almost certainly corn. The corn would have been served as a grain in bread or porridge, not as the corn on the cob we eat today.
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The reason this summer standard will be on my fall table is that I have white corn kernels packed in quart freezer bags stashed in my freezer. (I prefer white corn for its taste and texture, but I'll admit that this may be a regional preference on my part. I know others who feel just as strongly about yellow corn.) I worked hard during August to ensure that I'd have sweet white corn awaiting me during the cold winter months for use in soups and side dishes like roasted tomato and corn salad. Even if blanching and freezing corn weren't on your agenda this summer, you can enjoy this salad by using commercially frozen corn.
I can already hear the groans, so I will repeat: This salad is quite good using frozen corn. Freezing gets a bad rap. The naturally occurring sugars in sweet corn begin to turn to starch as soon as it's picked. So to keep the corn sweeter, you must eat it or freeze it immediately. Commercially processed frozen vegetables, including corn, are processed just after picking, which yields a high quality product. When I run out of my own frozen corn, I buy frozen white sweet corn at Trader Joe's. Although it's not as good at the corn picked from my parents' garden, it's a solid substitute.
Pilgrims knew their tomatoes
The other summer favorite I intend to serve at Thanksgiving is tomatoes. Although tomatoes were not on the menu at the Thanksgiving meal shared by Pilgrims and Wampanoag Indians at Plymouth Colony in 1621, these beautiful fruits are American in origin. In the fascinating book "The Tomato in America," Andrew F. Smith claims the wild tomato (Lycopersicon) originated in the coastal highland of western South America. It was in Central America that Mayans and other Mesoamericans first domesticated the tomato plant and began to eat its sweet and mildly acidic fruit.
Tomatoes are traditionally thought of as summer fare, but even in November some of my neighbors have tomatoes hanging from shriveling vines in their backyards. Depending on where you live, you may, too. I am not so lucky in my garden, but I am still able to find tomatoes at my farmers market.
At this point in the season, I concentrate on small tomatoes — especially cherry tomato varieties. I let them ripen for a few days on my counter if they're not yet in their prime and roast them to concentrate their flavor. You can even make this recipe using hothouse-grown cherry tomatoes if you're so inclined.
The final ingredients are fresh basil leaves, which are also traditionally summer fare, but which come from the potted basil plant I keep in my kitchen and feta cheese.
With a little preparation, the gleanings of the final harvest, and a good freezer, you can let summer make its last stand on your Thanksgiving table.
Roasted Tomato and Corn Salad
Prep time: 45 minutes
Cook time: 60 minutes
Total time: 1 hour, 45 minutes
Yield: Salad proportions are written for 1 to 2 servings, but can be scaled up to serve as many as you need. The amount of roasted tomatoes will probably be far greater than you'll want for a single meal, unless it's Thanksgiving. Extra roasted tomatoes are delicious when mixed with hot pasta and topped with Parmesan cheese.
Note: This recipe offers amounts that are closer to a general concept than a hard and fast rule. Feel free to adjust amounts based on the number of tomatoes you have and the number of people you want to serve. The tomatoes may be roasted a day or two ahead of time, making it possible for a quick "warm and toss" side dish for your Thanksgiving meal.
48 small cherry or Roma tomatoes
2 tablespoons plus an additional 1 tablespoon white balsamic vinegar
4 tablespoons olive oil
1 1/2 teaspoons fresh rosemary, finely chopped
1 1/2 to 2 teaspoons fresh thyme, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup of frozen white corn, defrosted and drained of any excess liquid
5 basil leaves, julienned
2 tablespoons crumbled feta cheese
1. Preheat oven to 375 F.
2. Slice tomatoes in half (lengthwise if using Romas) and squeeze them gently to remove seeds.
3. Place seeded tomatoes in a medium bowl with vinegar, olive oil, rosemary, thyme, salt and pepper, and gently toss to thoroughly coat tomatoes.
4. Cover the bottom of a half-sheet pan (a 12-by-18-inch sheet pan with 1-inch sides) with aluminum foil, parchment paper, or Silpat.
5. Arrange tomatoes in a single layer on the sheet pan, cut side up.
6. Roast for 40 minutes at 375 F, then turn heat up to 400 degrees F and roast for an additional 10 minutes or until tomatoes are lightly caramelized.
7. Cool slightly before continuing to make salad. Or cool completely and place in refrigerator for 1 to 2 days until you're ready to make the salad. Be sure to keep the resulting "juice" created in the roasting process. You will need it for the salad.
8. Place roasted tomatoes with their juice, defrosted corn, and vinegar in a medium skillet and cook over medium heat until mixture is warm throughout.
9. Gently pour mixture into a shallow bowl and top with basil and crumbled feta. Serve warm or at room temperature.
Main photo: Roasted Tomato and Corn Salad makes an unexpected Thanksgiving side dish. Credit: Susan Lutz
Thanksgiving dinner is a feast of comfort food's greatest hits. But even as much as I enjoy traditional favorites such as mashed potatoes, sweet potatoes, corn bread stuffing, cranberry sauce, Brussels sprouts and turkey with gravy, it's important to bring something new to the party. When chef David Codney showed me how easy it is to make his signature truffle macaroni and cheese, I knew I was going to make this elegant dish for Thanksgiving.
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Codney is executive chef at the The Peninsula Beverly Hills, a five-star hotel. When I met the chef, he led me upstairs to the hotel's rooftop where pool guests were swimming and hanging out. On a warm, blue-sky Southern California afternoon, the view was fantastic.
Just below the rooftop's railing were two gardens. Originally planted with flowers, the areas are now used to grow edible plants. While the guests relaxed on their chaise lounges, Codney walked past thick bunches of carrots, cucumbers, ginger, tomatoes, fennel, chard, strawberries, heirloom onions, radishes, edible flowers and herbs. Although Codney has local suppliers who bring him high-quality produce, he loves having a garden of his own.
He fertilizes the garden with compost made from coffee grounds and the pulp left over from making fresh juices in the kitchen. When he spotted a cluster of photo-shoot-ready tomatoes and an heirloom onion, he cradled them in his hands and held them up for me to admire.
Codney's first job as a teenager was washing dishes in a restaurant kitchen. Curious by nature, he learned every recipe the chefs would teach him. Even though he studied at the Culinary Institute of America (CIA), he learned his craft in the kitchens of accomplished chefs.
For the video, Codney introduced three sous chefs who would join him in the cooking demonstration. Not that he needed so many cooks to prepare his easy-to-make dish, but their assistance made an important point. For Codney a successful kitchen is the result of collaboration, and he was happy to have them help demonstrate one of the hotel's signature dishes: truffle macaroni and cheese. And with Thanksgiving and the holiday season approaching, the dish is a good way to celebrate.
Truffle Macaroni and Cheese
Codney's riff on an American classic can be served as an appetizer, side dish or entrée.
Building flavors as the sauce reduces, he blends fats (butter, cream and cheese) with aromatics (rosemary, parsley and thyme) and uses sautéed mushrooms to anchor the dish. White wine provides acidity, cutting through the lovely richness of the dish.
Fresh truffles are not always in season and can be hard to come by for the home cook. Truffle oil is a good substitute and is available all year long. But where fresh truffles are a subtle addition to the aromatic quality of the dish, truffle oil can be perfumey, overpowering the other flavors, so Codney advises using it judiciously.
Yield: 8 appetizers or 4 entrees
Cooking time: 30 minutes
1 tablespoon kosher salt
1 pound elbow macaroni, preferably whole wheat and ridged
3 tablespoons sweet butter, divided
1 cup mushrooms (oyster, hen-of-the-woods, shiitake, brown or portabella), washed, stems trimmed, thinly sliced
Sea salt (preferably fleur de sel)
Freshly ground cracked white pepper, to taste
2 shallots, washed, peeled, ends trimmed, finely chopped
2 garlic cloves, skins and root end trimmed, finely chopped
1 tablespoon Italian parsley, washed, leaves only, finely chopped
1 tablespoon fresh rosemary leaves, washed, finely chopped
½ cup Chardonnay
2 cups stock — vegetarian, meat, poultry or seafood — preferably homemade
1 whole thyme sprig, freshly picked
1 cup salty pasta water, reserved from cooking the pasta
2 cups cream, to taste
1 teaspoon olive oil
1 tablespoon white truffle oil, to taste
1/2 cup freshly grated pecorino or Parmigiano-Reggiano cheese
1. While the sauce is being prepared, heat a large pot of water salted with kosher salt. When the water boils, add the pasta. Stir every 2 to 3 minutes. Cook 7 to 8 minutes or almost al dente. Reserve 1 cup pasta water when the pasta is drained. Toss the pasta well with a drizzle of olive oil to prevent sticking. Set aside.
2. Heat a large sauté pan over low heat.
3. Add 1 tablespoon butter and mushrooms. Season with sea salt and freshly ground white pepper. After mushrooms begin to color, add shallots and garlic. Sweat until translucent. Season with parsley and rosemary.
4. Stir well to build the flavors. Add more sea salt. To balance the rich flavors, add the white wine and stir in 1 tablespoon of sweet butter. Add the pre-cooked macaroni. Stir well to coat the pasta with the sauce. Add stock and simmer. Add the sprig of thyme.
5. Reduce the stock and toss the pasta. Add a few tablespoons of salted pasta water for flavor and to thicken the sauce. Raise the heat to continue reducing the sauce.
6. Stirring the pasta, add cream in small increments. Taste and stop adding cream when you have achieved the desired richness. Add freshly ground cracked white pepper.
7. Drizzle olive oil into the sauce. Continue stirring and reducing. Add grated cheese, reserving 2 tablespoons and stir well.
8. If the sauce is too thin, raise the heat and reduce. If sauce is getting too thick, add more stock. In either case, add a drizzle of olive oil and 1 tablespoon butter to round out the flavors.
9. Taste and adjust with salt and pepper or more cream. Remove thyme sprig and discard. Finish with a drizzle of white truffle oil. Use the oil sparingly. Too much can overpower the other flavors.
10. Plate the pasta, decorate with edible flowers or an aromatic such as finely chopped Italian parsley and shaved fresh truffles when in season. Dust with grated cheese. Finish with a drizzle of quality olive oil.
11. Serve hot as an appetizer, side dish or entrée.
Main photo: In the kitchen at The Peninsula Beverly Hills are some of the ingredients used by chef David Codney and his team to prepare truffle macaroni and cheese, including hen-of-the-woods or maitake mushrooms, grated Parmigiano-Reggiano cheese, sweet butter, whole wheat ridged macaroni and thyme sprigs. Credit: David Latt


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text: Home > Medical > Addiction > News 09 November 2012 Alcoholism affects empathy in men Alcoholic men tend to lack empathy and have a distorted view of irony, which suggests that they may have difficulty understanding complex forms of communication, according to a small new study. 0 Talk Divorce support » Ask Addiction Expert » Quiz Are you depressed? » Like Health24 on Facebook » 13 strange ways to get high The truth about college binge drinking Alcoholic men tend to lack empathy and have a distorted view of irony, which suggests that they may have difficulty understanding complex forms of communication, according to a small new study. Empathy is the ability to understand another person's feelings, and irony is a communication technique that uses words to convey a meaning that is the opposite of the literal meaning, for example, saying "What a beautiful view" when looking out the window at a brick wall. How the study was done The study included 22 male alcoholics and a "control" group of 22 men who weren't alcoholics. The men read stories with either an ironic or non-ironic ending and then completed a questionnaire about the story characters' emotional states and what they intended to communicate. In addition, the participants' ability to understand the ironic meaning of the story was also assessed and compared to their capacity for empathy. The alcoholics showed a lack of empathy and misunderstood that the irony in the story was meant to criticise. While the men in the control group found that the irony in the story expressed negative attitudes and emotions, the alcoholics said the irony expressed amusement and generally positive emotions, the Italian researchers said. What the findings mean The findings "seem to indicate that alcoholics might show a general impairment in understanding complex forms of communication," study corresponding author Simona Amenta, a postdoctoral researcher at the University of Milano-Bicocca and a lecturer at the Catholic University of Milan, said in a journal news release. She noted that studies on alcoholism have not closely examined emotions and language. "While a lot has been said on emotions recognition in faces, body postures and gestures, only a few studies have explored the recognition of emotion in verbal language. We believe this topic should be investigated more, especially since problems in social interaction are considered a relevant outcome, but also one possible cause, of alcohol dependence," Amenta said. While the study found an association between alcoholism and a decreased sense of empathy and irony, it did not prove a cause-and-effect relationship. Read more: Alcoholism More information The U.S. National Institute on Alcohol Abuse and Alcoholism has more about alcohol use disorders. (Copyright © 2012 HealthDay. All rights reserved.) More in Medical Alcoholism damages brain's white matter More: AddictionNews SPONSORED: So many prizes! Click through and see our fantastic competitions. advertisement Get a quote Momentum - save up to 35% on healthcare advertisement Read Health24's Comments Policy Comment on this story 0 comments Add your comment Thank you, your comment has been submitted. Logout Comment 0 characters remaining Share on Facebook Logout Comment 0 characters remaining Share on Facebook Loading comments... Other news Lifestyle Women's low libido not only blamed on menopause Medical Classical symptoms of coeliac disease no longer valid Medical Weight a factor in rheumatoid arthritis remission Medical Spotting hearing problems in infancy may boost reading skills in deaf teens Medical Ebola vaccine seems safe in first-stage testing Diet and nutrition US introduces menu calorie labelling to fight obesity From our sponsors Uncontrolled periodontal disease and diabetes – a collective health risk? Exam stress – a challenge for the whole family Eduloan offers affordable education finance Live healthier Allergy alert » Allergy myths Cold or allergy? Children and allergies Allergy facts vs. fiction Some of the greatest allergy myths and misconceptions can actually be damaging to your health. Vitamin wise » Vitamins for HIV What to eat for vitamin B? Cut down on vitamins All you need to know about vitamins Find out which vitamin to use for which condition. Ask our Vitamin expert.


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660cc, 46bhp, 120mph, Insurance group 10
The Yamaha XT660Z Tenere is a great value, superbly capable adventure bke with real off road capability. Global treks aren't really on the cards as the Yamaha XT660Z Tenere's vibey single cylinder engine makes hard work of pulling its 185kg dry weight. Useful touches such as the durable crash panels and front towing hoop put it in a class of ...
747cc, 73bhp, 128mph, Insurance group 11
The Honda CB750 F2 is not the most exciting motorcycle to leave the Honda factory but a competent, comfortable cruising motorcycle nonetheless. Adequate suspension, good riding position, top brakes and a strong engine are plus points but the Honda CB750 F2 is let down by average handling and a lack of real zest. Sadly, rather boring.
738cc, 75bhp, 126mph, Insurance group 11
With its proven engine, accessible power and easy handling, the Kawasaki ZR-7's the ideal choice for newbies, couriers, and anyone wanting an easy life. At its budget price, it'll appeal to the frugal, too. What it lacks in presence and excitement it makes up for in practicality and affordability.
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The R1200ST is BMW's Boxer-twin sports-tourer, now that the old R1100S has been supplanted by the newer, more sports-oriented R1200S. The problem is that the ST is on well-contested ground here – lining up against machines like Triumph's excellent Sprint ST and Honda's superb VFR800 VTEC, both of which are faster, sharper and cheaper.
1171cc, 130bhp, 155mph, Insurance group 15
The BMW K1200RS is almost an ultra-sports tourer but lacking a few bhp and a carrying too much weight. The K1200RS carved its own niche as a superb high-speed distance bike that could carry a pillion and luggage too without breaking a sweat. Radical Telelever front suspension's no longer novel but still works and build quality remains a strong point ...
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Muggsy Malone - Rise to Power
Artist: Muggsy Malone
Producer: Mario Winans
Album: None (Promo Single)
Avg Rating: 3.0 ( 2 votes )
Muggsy Malone's last feature, October's One Time 4 Your Mind, found the D.C. representative lost in thought, contemplating the trials and tribulations of life 'round his way in characteristically wordplay-packed verses. The Parkway Kid's first promo single of the new year, by contrast, is all about action. Mario Winans's stately street boardwork bangs in the back as Malone lays the foundation for his imminent Rise to Power. Booth newcomer Kelsie Grammar assists on the guest tip; her bars hit harder than you'd expect from an artist who takes her name from the man behind Frasier Crane. This cut isn't attached to a larger set, but the passion and drive Muggsy showcases here suggest that more new music is just around the corner. Keep your browsers locked for the latest on his 2014 plans, including further details on long-delayed street album No Excuses.
Muggsy Malone DownloadsIndieStreet Banger
Written by richard on 01/19/14
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First DJ Booth Appearance:
"Be Alright" (2009)
Total DJ Booth Features:
19 Songs
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Clinique Airbrush Pen Concealer | Dispel Undereye Darkness Lightly
What you're seeing is a "repurchase". I had one of these Clinique Airbrush Pen Concealers a few months back and used it up way too quickly before I could review it because I used it almost every time I went out for 2 months. I was born with dark circles. Seriously, I must've had some late nights in mom's womb or something because as far back as I can remember they showed up in photos regardless of whether I slept well or not. I also hated that people were always asking if I slept well or if I needed to rest when I was completely fine. I thought I was being led on yet again only because of Lisa Eldridge's magic and her pleasant product pushing hypnosis, but in fairness to her so far not one of her recommendations have ever disappointed. Now I totally get why she prefers THIS PARTICULAR ONE by Clinique compared to dozens of pen concealer/highlighters out there. The concealing formula truly has some heft and coverage, not just micro luminosity. It does work using some light reflection but not the sort using shimmer that gives ugly flashback in photos. In short it's got a level of acceptable "flashback" that you need.
If I'm not mistaken the current retail price from local Clinique counters is Php1050 or Php1150. The only con with this is locally (why again!!? in NYC they have 4 shades up to a really deep one) they only sell one shade Light 03 which would match of course me, a MAC NC30 girl (a yellow toned fair to medium shade). Don't let them sell it to you saying "it's universal". Don't ever accept that sort of "universal shade" sales talk when it comes to concealers and foundations unless it's a chemically adjusting formula. If it's not your shade it is simply not your shade. I guess the closest product with many shades that has a similar thin liquid formula for covering dark circles (no light reflection perk though) in a non-cake-y way is MAC Pro Longwear concealer. I hate the packaging of the MAC one though, the small pump which gives too much, if that product was in pen form it would be perfect and similar to this, so Clinique wins over that because of packaging for me, and because the only shade they sell here is my shade, thankfully. I got my second one with some saved up Rustan's GCs. The product comes through from a brush tip on top after you twist and click at the bottom. It takes awhile for the product to come out when you first open it, but once it comes through it dispenses a bit more steadily with each twist. Read more to see my before and after shots plus a photo taken several months back with flash at a music gig I attended.


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Dog Chews, Toys, and Treats from Nylabone Giveaway
Open to: United States
Ending on: 01/31/2015
Enter for a chance to win $300 in dog chews, toys, and treats! Ten lucky winners will be chosen at random.
After entering, you will also get a coupon for $2 savings on any Nylabone product!


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Texans Talk With SI's Peter King
As Heard on the Odd Couple August 22, 2011 9:10 PM
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Sports radio 610′s Dan mathews and Shaun Bijani get a chance to chat with SI's Peter King and get his thoughts on the 2011 Texans. Peter says he has more NFL knowledge than Dan or Shaun will ever have… Wow!!
Peter King interview
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Top Misheard Song Lyrics From 2013 [VIDEO]
WARNING: This video has some foul language.
WARNING: This video has some foul language.
So a few minutes I was talking to Kat and Chandelle about YouTube's Top Ten Viral Videos of 2013. I had seen most of the videos on the list, however the fourth most viral video of the year seemed foreign to me
This is sure to get you in the Christmas spirit!
This prank against a man with FIVE DUIs actually has a positive message.
This is impressive!
He's like a Summertime Christmas caroler, spreading good cheer across the highway.
The answer is yes... Yes, it is.
For no reason, here is a compilation of babies riding Roombas.
I love stuff like this...
Moments before surgery, this operating room has never been in better spirits!
Is this the worst mom of all-time?
Have you seen the "Emotional Baby"?


text:
Green Bay's home for Great Golf
Friday, November 28th, all you can eat Alaskan Walleye
Franks Holiday Dinner Show
Sunday, December 14th
10:30 am - Cocktails
11:30 am - Dinner
1 - 3 pm - Show
Call to reserve seats: 920-845-2306
Golf Digest magazine probably put it best a few years ago when NorthBrook Country Club in Luxemburg was awarded a four-and-a-half star designation, the highest and the best rating in N.E. Wisconsin. But that's no surprise to the member's who call NorthBrook home or any other golf fan who makes NorthBrook a regular stop.
Conveniently located between Green Bay and the Door Peninsula, NorthBrook Country Club is great for those stopping to play on their way up to Door County. Step inside and see what NorthBrook Country Club has to offer you!


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Laparoscopic Panproctocolectomy and Ileo-Anal Pouch in Ulcerative Colitis
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The video shows, step by step, laparoscopic resection of colon and rectum and preparing ileo-anal pouch. The operation was performed due to fail in treatment of Ulcerative Colitis . Video by N Siddiqi, Mr, S Zeidan, Mr, B Barry, Mr, J Khan, Mr, A Parvaiz.
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The amount of enforcement action taken against employers for non-compliance with their automatic enrolment duties rose considerably in September, according to the Pensions Regulator, which has also recently issued its first fines for breaches. 29 Oct 2014
The UK government has been asked to clarify exactly how much revenue it expects to lose as a result of workers aged over 55 using new pension flexibilities as a means of avoiding income tax. 24 Oct 2014
This guide was last updated in May 2014.
Introduction The alphabet soup of acronyms in the pensions field can be confusing even for practitioners. The collection below is designed for non-technicians and includes pensions industry and investment industry terms and abbreviations which the lay pensions...
This guide was last updated in August 2011.
This guide was last updated in May 2014.
This guide is based on UK law as at 1 July 2014, unless otherwise stated. It is part of a series of guides on Pensions . Pensions are often overlooked in companies. They are just too complicated,...
Fraudsters found guilty of falsely claiming to be giving pensions guidance under the new regime which will come into force next year could be jailed for up to one year under plans put forward by the UK government. 22 Oct 2014
Workplace pension schemes will be subject to new governance standards from April 2015 while member-borne charges will be capped, according to draft regulations published for consultation by the UK government. 20 Oct 2014
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London 2012 Opening Ceremony peaks at 26.9m viewers
By Daniel Farey-Jones, brandrepublic.com, Saturday, 28 July 2012 03:50PM
A domestic TV audience of at least 19 million people stayed tuned from start to finish of the Olympic Games Opening Ceremony as Danny Boyle's idiosyncratic portrayal of Britain was unfolded to the world.
The audience for the BBC's four-hour long coverage averaged 22.4 million across BBC One and BBC One HD, making it the most watched television programme this year, ahead of the England football team playing Italy in Euro 2012 and the Queen's Diamond Jubilee.
It was a feat of endurance from the nation, with 23.7 million watching the 9pm start as Bradley Wiggins rang the stadium bell and 19.2 million still tuned in as Sir Paul McCartney closed with 'Hey Jude' at 12.45am.
The peak of 26.9 million viewers came at 9.50pm to 9.55pm as Mr Bean delivered a comic take on famous sporting theme 'Chariots of Fire', playing with the London Symphony Orchestra conducted by Simon Rattle.
Global audience estimates vary wildly and it is difficult to say with certainty how many people tuned in live.
Relative time zones have a big impact on which countries are likely to be able and willing to watch the ceremony.
For example, the average British television audience over the last five previous Olympic Games Opening Ceremonies has been as low as 1.1 million for Atlanta 1996, given it took place in the early hours of a Saturday morning.
Overseas audiences for last night's ceremony would have been hampered by the start times of between 1pm and 4pm on a Friday afternoon for the United States and between 4am and 6am for China and Australia.
Europeans would have found it easier – as evidenced by the 11.3 million Brits who tuned in for Barcelona 1992 (the highest over the past five Games) and 8.6 million for Athens 2004.
In domestic viewing history the Opening Ceremony's 22.3 million average audience is believed to put it among the 20 most watched programmes ever.
The highest ever audience was 32.3 million people for the England football team's 1966 World Cup win, while last year's royal wedding of Prince William and Kate Middleton averaged just over 26 million across all channels.
This article was first published on brandrepublic.com
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Is your resume in need of a little disruption?
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StartUpHire is the place to find Director-of-Marketing jobs in and near . Review the list below of Director-of-Marketing jobs. These Director-of-Marketing jobs represent some of the most rewarding careers available. You can refine your job search for Director-of-Marketing jobs in by adding a job title, company name, or keyword to the search box above … or click the "Advanced Search" link for more options. Don't see the employment opportunity you're looking for? Check back soon for more Director-of-Marketing jobs in , or sign up for an email alert (link in upper left) to receive periodic updates on new Director-of-Marketing jobs in , .
The Telerik team is growing, and we are currently looking for Director of Product Marketing for Sitefinity to join the marketing team in Waltham, MA. Position Overview The Director of Product Marketing for Sitefinity will be responsible for the definition and development of9/30/2014 Boston, MA Save This Job
Description About Us: Market Force has been recognized as a ?Cool Vendor of the Year? by Gartner Group, ranked #69 on the Forbes ?America?s Most Promising Companies? list, a top private company by Colorado Business Magazine, ranked #21 on the Honomichl List and one of the10/19/2014 Norcross, GA Save This Job
Director of Sales Are you looking for an opportunity to accelerate your career and work with a team of friendly, creative people? Upland Software offers a collaborative work environment full of smart, positive, and passionate people who are respected for their unique talents10/8/2014 New York, NY Save This Job
REPORTS TO: SVP Marketing, Exclusive Resorts LOCATION: Denver, CO COMPANY OVERVIEW: As the world?s leading private club for luxury vacation experiences, Exclusive Resorts is the orchestrator of once-in-a-lifetime moments all over the world. We offer our10/14/2014 Denver, CO Save This Job
TEAM: Talent Management LOCATION: Chicago, IL Job Description InContext Solutions is excited to begin the search for a Director of Talent and Recruitment at our Chicago office. This individual will be responsible for working with a small team to oversee InContext?s People10/11/2014 Chicago, IL Save This Job
Job Type: Full-Time Location: San Mateo, CA Department: Sales RingCentral provides cloud computing based business phone systems designed for today's mobile and distributed business world. The RingCentral technology platform eliminates the need for expensive and technically10/28/2014 San Mateo, CA Save This Job
Director of Technical Solutions, Mobile San Francisco Bay Area About CRITEO CRTO Criteo delivers personalized performance advertising at an extensive scale. Measuring return on post-click sales, Criteo makes ROI transparent and easy to measure. Criteo has over 1,000 employees in10/14/2014 San Francisco, CA Save This Job
Job Category:Project Management Job Type:Full-Time Employee Posting Date: Oct. 3, 2014 SUMMARY The Senior Director of Program Management will drive the successful delivery of Questar?s portfolio of client and company projects on-time and on budget according to the defined11/5/2014 Apple Valley, MN Save This Job
Be an early and important member of TubeMogul - an exciting, well-funded and high-growth organization that provides brand advertisers with the best tools and services to buy and track their video ads. You will love our results-driven, fast and no BS team. Our clients are the10/8/2014 Emeryville, CA Save This Job
Director of Business Development As a key member of our executive team, you will play an important role defining our go-to-market and distribution strategies. You will be instrumental in helping us establish customer relationships and building awareness about Expect Labs'11/7/2014 San Francisco, CA Save This Job
Location: Boulder, CODepartment: SalesType: Full TimeMin. Experience: Experienced TapInfluence is looking for an experienced VP / Director of Sales to run its hybrid inside/outside sales team of Account Executives (AEs) and Sales Development Reps (SDRs). Your team is selling11/6/2014 Boulder, CO Save This Job
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Do you want to help build the world?s largest multi-user analytics service and work with some of the world?s biggest cloud users? Do you light up when you hear the word petabyte? Consider joining us... We?re excited to announce a new Director of Technical Operations position11/6/2014 Portland, OR Save This Job
Position Description The Senior Director of Reimbursement & Specialty Distribution Services will provide Aegerion with the vision, leadership, strategy, analysis, tactical implementation plans and opportunity to develop an exceptional customer service program. This program will9/28/2014 Cambridge, MA Save This Job
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Job ID 2014-2747 Job Location US-CA-San Francisco US-NY-New York US-IL-Chicago US-TX-Austin Category Media Type Full-Time More information about this job: About Bazaarvoice: Bazaarvoice is based on a simple truth; when people talk to each other, people buy stuff they are happy10/22/2014 San Francisco, CA Save This Job
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Description Proofpoint Inc. helps the most successful companies in the world protect and govern their most sensitive business data. Founded in 2002, Proofpoint became a public company in 2012 and has grown to over 700 employees worldwide. Our security-as-a-service model has9/29/2014 Atlanta, GA Save This Job


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Hi im patrick and i have started my own company with a goal to bring great tips and hints to the community and great games.
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The Psychological Record
The Psychological Record publishes empirical and conceptual articles related to the field of behavior analysis, behavior science, and behavior theory. The journal welcomes empirical studies of basic behavioral processes, as well as translational studies that bridge experimental and applied analyses of behavior. Conceptual articles pertinent to the theory and philosophy of behaviorism are also welcome.
The Psychological Record will be published by Springer as of Volume 64, 2014. For questions about subscriptions, please contact Springer's Customer Service Department: email@example.com . For general questions about the journal, please contact executive editor Welmoed Spahr: firstname.lastname@example.com.
2-Year Impact Factor: 0.693
5-Year Impact Factor: .899
- 1 Volumes
- 4 Issues
- 104 Articles
- 1 Open Access
- 2014 - 2014 Available between
Latest Articles
Original Article
Generalized Identity Matching-to-Sample After Multiple-Exemplar Training in Capuchin Monkeys
Ana Leda F. Brino, Olavo F. Galvão, Carlos R. F. Picanço… (December 2014)
Original Article
Subjective Well-Being in a Sample of Women with Eating Disorders
Alejandro Magallares, Ignacio Jauregui-Lobera… (December 2014)
Original Article
Associations Between Antisocial Personality Disorder and Sex on Discounting Rates
Leonardo F. Andrade, Levi Riven, Nancy M. Petry (December 2014)
- Journal Title
- The Psychological Record
- Coverage
- Volume 64 / 2014
- Print ISSN
- 0033-2933
- Online ISSN
- 2163-3452
- Publisher
- Springer International Publishing
- Additional Links
- Topics
Continue reading...
To view the rest of this content please follow the download PDF link above.


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The Traditional Martinist Order is an Initiatic Order and a school of moral chivalry rooted within the Western Esoteric Tradition.
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Join our community of Martinist members!
This is a space where we can share what is happening in our local groups, meet other members and stay connected.
Here you will find a list of groups organized by state, province or island, within North America and the Caribbean. We recommend that you join the group where you live, surrounding groups and groups in areas you travel to often.
Please contribute to our site, and invite other Martinists to join our community!
If you are not yet a member of The Traditional Martinist Order, you may apply here: https://www2.martinists.org/Portal/Login
Please note: This is not a site that is appropriate for self-promotion including posting your own website, websites for other groups or things you are trying to sell.
Regarding images and sound files: You may not share images that you did not create or that you do not have permission to post. Also, please do not upload sound files that open automatically on your page.
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Please join us on facebook: www.facebook.com/Traditional.Martinist.Order
December 6, 2014 from 9:30am to 2:30pm – Triangle Heptad
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December 14, 2014 from 10am to 2pm – Thebes Lodge, AMORC-Lower Level
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Each year, people like me attend the Consumer Electronics Show hoping to see indications of a forthcoming display technology that will make current TV tech - LCD and plasma, mostly - seem as outdated as the tube TVs piling up in landfills around the world (or not - see "Tech Goes Green" on page 56 for more on that story).
Hard to believe it, but it's been over 2 years since we unboxed our first Blu-ray Disc player here at Sound & Vision. Despite a sometimes stunning 1080p high-def picture (I say "sometimes" because the picture quality of the initial Blu-ray releases was a mixed bag), those first players had numerous shortcomings.
Q. I have a Mitsubishi DLP TV with a built-in over-the-air HDTV tuner, and I'm interested in getting a high-definition DVR to use with it. I've Googled around and, to my surprise, haven't discovered many options. What I have found is either very expensive (TiVo's HD DVR) or no longer in production.


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A couple bump photos. I took them myself so they are ok but still glad I did them.
My Life As A Preggo
I decided to make a blog to share my experiences as a first time mother. I've always been around children but this pregnancy thing is so new to me half the time I feel lost. I needed a way to bond my pregnancy and a place to vent and pull my thoughts together.
Wednesday, November 19, 2014
Friday, November 14, 2014
Almost forgot
Two days ago I noticed the dreadful freckles on my boobs. The ones that connect and turn into a thick shell over 80% of my boobs. Well its started :( I was really hoping it wouldn't happen again..this is another reason why I dont want to have a girl. Your skin is destroyed when you do. Anyways, heres my 18 week bump in a dress
Thursday, November 13, 2014
18 Weeks :)
Weight: 124lbs
Cravings: Ice Cream...butter pecan...and tomato soup. Specifically....Paneras. So good I could drink it. I mean like seriously just hook an IV up to my arm. AMAZING
Symptoms: None really...I mean I'm tired sometimes. Last week I had a couple headaches.
I haven't worked out much because I have been sick and so has Caleb. I need to start back up tomorrow :/ i;m lazy so I don't feel like it.
I'm super tired. I need to finish uploading these couple pictures then i'm going to sleep. Tomorrow is Friday. I somewhat know how to sew. I got Will to give me 60.00, i'm going to try to make it last until the end of November.
Monday, November 10, 2014
Monday, November 3, 2014
Possibly 16 weeks
Sunday, October 19, 2014
14 Weeks
Welp it's official I can feel the baby move. I got really sick for like 2 weeks. Ended up with a sinus infection and ear infection after a cold for like a week. Now im on some prescription meds and sudafed. I only took 2 because they said not to. I don't think my stomachs gotten any better. I haven't had morning sickness in like a week which is awesome. Not that I had it really bad anyways. This pregnancy is so much easier to enjoy. I read that my uterus is the size of a cantaloupe and the baby is the size of a lemon.
Weight: 120.0
Cravings: Corndogs
Pains: under my left boob...thats
Working out: Yep did up until friday bc I was so sick I didn't work out friday and I missed my first 5k :(
Doctor updates: None really. I think im switching from a regular OB to Baby + Co in cary. Www.babyandcompany.com its pretty much amazing and the midwife amd staff are super sweet.
Thursday, October 9, 2014
13 Weeks today
Caleb is very fussy. He is teething and had a fever for almost an entire week. I have slight morning sickness and have been getting headaches. Photography is going well but it could be going better. I need to edit pictures as we speak. I have my first appointment on the 28th and on the 21st I have my first ultrasoound. Heres some pictures of me sitting down. Last night was rough. I had nausea, cramping and a headache. I hope that doesn't happen a lot.


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This week Michigan LCV is teaming up with organizations from across the Midwest to amplify the need to act on climate change in a concerted week of action.
Our friends at the Saugatuck Dunes Coastal Alliance are hosting a Town Hall meeting to share information on current efforts to expand Saugatuck Dunes State Park.
After strong community opposition and organizing, West Bay Exploration announced last week that they have halted oil drilling in Scio Township.
The following is a letter written by Professor David Benac of Western Michigan University to Director of the Michigan Department of Natural Resources, Keith Creagh. It will be submitted on his behalf by Michigan LCV on September 5th.
Last week Traverse City business leaders gathered at Northwestern Michigan Community College's Hagerty Center to discuss clean energy from a local, state and national perspective. This roundtable is just the latest in a series of discussions taking place across the state. The event's panel consisted of John Sych, planning and development director for Grand Traverse County, Jack Schmitt, Deputy Director for the Michigan League of Conservation Voters, and Gail Parson, Midwest States Advocate for Environmental Entrepreneurs.
West Bay Exploration is set to attend a meeting organized in Shelby Township this Wednesday. At the meeting, representatives from West Bay will explain their actions up until now and discuss the company's plans moving forward.
Over this past month, congress brought some of the most toxic chemicals into the national spotlight.
Grand Rapids has been a leader in Michigan's race to renewable energy. Since Public Act 295 was passed in 2008, utilities have been rushing to fulfill their obligation to generate at least 10% of their energy supply from renewable sources by 2015. To achieve this goal, utilities have been building wind turbines and solar arrays that supply renewable energy while providing jobs for the communities in which they are manufactured and built. As the push for renewable energy has heated up, we have also seen a significant decrease in its average price.
West Bay Exploration is moving forward with another exploratory well in another Michigan community. This time they have their sights set on a parcel at 25 Mile and Dequindre in a nature preserve surrounded by residential neighborhoods. Only a few weeks ago, West Bay Exploration met fierce opposition to its proposed exploratory well in Washtenaw County's Scio Township. Now it's the people of Shelby Township's turn to stand their ground to stop drilling in their backyard.
When it comes to the topic of energy, the Upper Peninsula of Michigan has a different story to tell than most of the rest of the state. The Presque Isle coal power plant sits on the shore of Lake Superior north of Marquette. The power plant, owned by Wisconsin Energy Power Company, is slated to be retired but has been kept running due to concerns about reliable power moving forward.
Last week, congress brought some of the most toxic chemicals into the national spotlight.
Blog and podcast written and produced by MLCV's chemical policy intern, Allison Montambeau
As we're lying in bed after a long day, the last thing most of us are thinking is the toxic dust coming off our favorite pillow. Our bedrooms are a place of relaxation and rest, but what if the soft fabrics and mattresses we love are exposing us to dangerous chemicals? Well, as it turns out, they are.
Michigan LCV is going big this summer. We are opening new offices and putting boots on the ground to go all in for Michigan's land, air and water and to combat climate change. To officially kick off our powerhouse grassroots campaign we are hosting parties in our new offices and you and all of your friends are invited.


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Assume the connection to the database and all references to tables and cells is correct... how could I get something like this working?
class User
private $_display;
private $_email;
public function __construct($username)
$fetch_user = mysql_query("SELECT * FROM `registered_users` WHERE `user_name`='$username'");
$fetch_user = mysql_fetch_array($fetch_user);
$this->_display = $fetch_user['user_display'];
$this->_email = $fetch_user['user_email'];
$person1 = new User('username');
echo "Information: " . print_r($person1, TRUE);
the problem is it returns nothing. Doesn't thrown an error or anything when debugged. Is it viable method though? :S


text:
- Real Super Sport- Documented with the build sheet- 402 CI big block engine- Cowl induction- 12 bolt Positraction rear end- 400 automatic transmission-... More
- Original sheet metal- Body-off restoration by Amsley's Collision in Chambersburg, Pennsylvania- LS1 engine- 4L60E automatic transmission- Power steering- 4-wheel power disc brakes-... More
- Frame-off restoration- Powder coated frame, rear differential and suspension components- Aluminum 5.7 liter LS1 engine- GM hot cam kit- 4L60 automatic transmission- Custom... More
- W-code SS454 Chevelle- 454 CI big block V-8 engine- 4-speed transmission- Power steering- Power front disc brakes- Bucket seats with console- Hurst shifter-... More
Type: Used Year: 1972 Make: Chevrolet Model: Chevelle SS Body Style: 2-DOOR HARDTOP Stock 554111 Mileage: 47998 Engine Size: 350ci Transmission: Automatic Exterior Color: Red Interior Color: Black Vin: 1D37H2L554111 866-230-2851 Contact Us Introducing a 1972 Chevrolet Chevelle SS for your enjoyment. Run, don't walk in to see this early... More
1972 Chevrolet Chevelle Convertible Are you a muscle car fan that wants to let the wind blow in your hair? Looking for a throwback... More
1972 CHEVROLET CHEVELLE 404 4SPD, A/C, BIG BLOCK http://ftlauderdaleauction.com/... More
When is a Chevelle not a Chevelle? When it's a Heavy Chevy. And what you may ask what is a Heavy Chevy? It was... More
- Body-off restoration- Rare Spring Green paint- Factory big block car- NOM 454 CI engine- Cowl induction- Bucket seats and console- Tilt wheel- Tach... More
FRAME OFF RESTORED, 454 DUAL QUAD WITH THE BEST COLOR IVE SEEN. CALLED BLACK SAPHIRE IT HAS A PURPLE GLOW WHERE THE LIGHT HITS... More
1972 Chevelle 454 with 450 HP , it's fast and drive great .... More
If you like your Chevelles fast unusual and well-preserved perhaps this numbers matching big block 1972 SS is what you've been looking for. With... More
1972 Chevrolet Chevelle SS 454. True "W" coded car. Engine rebuilt before I purchased with Bordiz Stage 2 aluminum heads, 800 Demon Carb, Hooker... More
#S MATCH GENUINE SUPER SPORT BIG BLOCK. FROM A CHEVELLE COLLECTOR. HE HAS 14 OF THEM & HIS CARS ARE DIALED IN & READY... More
1972 Chevrolet "454" Chevelle S/S "LS-5" Original Build Sheet Documented, 4-Speed Manual Transmission, Super Sport (S/S) Package, Factory 454 CID, Rare (#743) Sequoia Dark... More
When we get cars like this spectacular 1972 Chevrolet Chevelle convertible it's hard to know where to begin. The gorgeous paint job? The brilliant... More
GENUINE CALIFORNIA SUPER SPORT DOCUMENTED WITH BUILD SHEET. VERY HEALTHY REBUILT 350. ORIGINAL METAL, VIRGIN BODY IN EXCELLENT SHAPE LIVED IN CALIFORNIA UNTIL RECENT.... More
RED CHEVELLE WITH BIG BLOCK & SUPER SPORT. 1972 402 BORED TO 408. 10.25:1 PISTONS. MOTOR & TRANS REBUILT 10,000 MILES AGO. HAS ALUMINUM... More
1972 Chevy Chevelle only 2500 miles on build. NEW CRATE ENGINE 400hp ZZ4 BOLT MAIN, NEW TRANSMISSION, TIRES AND RIMS, INTERIOR, FUEL TANK S/S,... More
This 1972 Chevrolet Chevelle SS Coupe features a 402 V-8 8cyl Gasoline engine. It is equipped with a 4 Speed Manual transmission. The vehicle... More
This awesome 1972 Chevelle SS doesn't just think outside the box it thought all over the box and then burned its house down. The... More
WOW!!.......Does this car look COOL or what?? The dark green metallic paint is fabulous in that it changes its appearance according to the lighting... More
If you've been waiting for just the right Chevelle to come along perhaps this 1972 SS tribute will whet your appetite. Long-time readers know... More
If you need a cool hauler for your shop a fun piece of muscle that's different from everyone else's or you're like me and... More
At first glance you may simply think this is a nice driver-grade Chevelle. And yes you'd be right except for the weapons-grade firepower hiding... More
1972 Chevrolet Chevelle for sale in St. Louis MO. This Chevelle has been gone through and is ready for a new owner. ... More
1972 Chevrolet Chevelle SS Convertible. SS454 clone. Car was originally an SS350 car. This car is bright red with a black stripes top and... More
1972 Chevy Chevelle Super Sport HT. 350 engine, 4spd, P.S. and air conditioning. Original light cream bucket seats w/console. Original SS wheels with new... More