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October 28, 2014
I've wondered for a long time how I managed to get caught in the razor wire of benzodiazepines. I didn't sleep for long enough to have me hovering around psychosis — true. My doctor had a dizzy insistence that benzos would resolve the problem — also true. The benzo wire was so low and sharp that I was caught before I realized I'd fallen. How could I have known? But still, the question lingers.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs
October 28, 2014
There is mounting evidence that benzodiazepines are causing Alzheimer's Disease. I cannot imagine any genuine medical specialty ignoring or downplaying information of this sort. But psychiatry, with the perennial defensiveness of those with something to hide, promotes the idea that they are safe when used for short periods, knowing full well that a huge percentage of users become "hooked" after a week or two, and stay on the drugs indefinitely.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs, Uncategorized
October 20, 2014
The American Psychiatric Association (APA) publication Psychiatric News has released an article about the recent British Medical Journal study finding strong links between long-term use of benzodiazepine drugs and increases in Alzheimer's. "Somewhere along the way, the message got lost, and patients were allowed to use benzodiazepines for months and years," Mohit P. Chopra, M.D., a member of the APA's Council on Geriatric Psychiatry, told Psychiatric News. Discuss →
Categorized in: Adverse Effects, Benzodiazepines, Dementia, Featured News, In the News, Seniors
October 17, 2014
If a person in mid-life is feeling anxious, or depressed, or can't sleep? No problem. No need to figure out the source of these concerns. No need to work towards solutions in the old time-honored way of our ancestors. Today, psychiatrists have pills. Pop a benzo! And by the way, you'll have a 40% increased risk of Alzheimer's Disease in your late sixties.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs, Uncategorized
October 16, 2014
When my son was born six years ago, the word "disabled" was suddenly all around me. It came from everywhere – the nurses, the doctors, the physical and occupational therapists, friends and family. I remember looking into his ice blue eyes and so marveling at the lines of white that extended so symmetrically from his irises that I began calling him Star Boy. I felt a new mother's sense of protection. The label surrounding my Star Boy was a smoke so thick I felt I could barely breathe.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs
October 13, 2014
It is very common for psychiatric patients, especially those diagnosed with schizophrenia, to be prescribed two or more psychiatric medications at once, and this confers significant health risks from rarely studied drug interactions, according to Turkish University School of Medicine researchers publishing in the Bulletin of Clinical Psychopharmacology. The researchers stated that theirs was the first such study to look specifically at the dangers of psychiatric drug interactions "in real life conditions." Discuss →
Categorized in: Adverse Effects, Antidepressants, Antipsychotics, Benzodiazepines, Featured News, In the News, Mood Stabilizers, Psychiatric Drugs, Schizophrenia and Psychosis, Schizophrenia and Psychosis
October 5, 2014
Two years ago, when I first felt the dizzy confusion of benzo disability, I talked about it openly. I remember discussing it briefly with an older friend who found my plight strangely fascinating. He asked if I remembered Quaaludes, a sedative-hypnotic that was all the rage in the 1960s and '70s. "We called them 'Stumble Biscuits,'" he told me, "because you'd stumble down the street and hit one car and then stumble over and hit something else and it was just happy and goofy. It's too bad they took them off the market. Those things were great."
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs, Uncategorized
September 15, 2014
Anne Hull and Dana Priest, of the Washington Post, received a Pulitzer prize for breaking the story of the horrid conditions at Walter Reed Army Medical Center where men were "afloat on a river of painkillers and antipsychotic drugs" Each morning, they were expected to rise at dawn for formation, though most of them were snowed under by benzodiazepines, opiates, alcohol – anything that would push Iraq and the pain away. A year later I too would be snowed under and would fight an invisible war of my own. It wasn't until months later, deep in withdrawal tolerance that I realized my slide into disability was caused by the drugs.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Medication Tapering/Withdrawal, Psychiatric Drugs
September 14, 2014
According to a study in the British Medical Journal, benzodiazepine use is associated with a significantly increased risk of developing Alzheimer's disease. Some experts have argued in news reports that the findings simply indicate that people with Alzheimer's are more often prescribed benzodiazepines. However, the study authors have pointed out that there appears to be a dose-dependent response occurring. Discuss →
Categorized in: Benzodiazepines, Dementia, Featured News, In the News, Seniors
September 11, 2014
The Boston Globe interviews people who became ever more severely dependent on sedating benzodiazepines without realizing it, because as they tried to stop taking the drugs they thought their withdrawal symptoms were actually symptoms of underlying anxiety problems. "My anxiety was getting worse; I was getting dizzy spells; I was getting sick more often, and my capacity to deal with stress was less," Alison Page told the Globe. "I thought I had a worsening anxiety disorder." (more…)
Categorized in: Around The Web, Benzodiazepines, Informed Consent, Substance Abuse/Addiction
August 10, 2014
"Fish that have been exposed to a common anti-anxiety drug are more active and have better chances of survival than unexposed fish," reports Nature. According to the article, a study published in Environmental Research Letters noted that previous studies had only looked at the harms of pharmaceutical pollutants on fish. So a team led by Jonatan Klaminder from Sweden's Umeå University exposed Eurasian perch to the benzodiazepine sedative oxazepam and looked for "positive" effects. Discuss →
Categorized in: Benzodiazepines, Featured News, In the News, Research
August 8, 2014
In a follow-up to an earlier commentary on the topic, Paula Span discusses the widespread use and negative effects of sleeping pills among the elderly in long-term care in the New York Times, including falls and hospitalizations for adverse drug reactions. She also discusses a new study of tapering attempts. "Of the group that attempted to gradually stop the drug, more than half succeeded, and another 22 percent reduced their dosage," writes Span. "Among those who didn't make the attempt, the greatest reason — get this — was discouragement from their physicians or pharmacists." (more…)
Categorized in: Antipsychotics, Around The Web, Benzodiazepines, Seniors
August 1, 2014
As a prescription drug and addiction expert for The O'Reilly Factor, Fox National News and many other news outlets, I am often called when a celebrity death occurs. While the loss of a talented actor or musician is tragic, I know from personal experience that the magnitude of devastation from legal drugs is happening to millions of innocent people – through psychoactive medications.
Full Article
Categorized in: Adult, Benzodiazepines, Blogs, Disorders, Featured Blogs, Medication Tapering/Withdrawal, Op-Eds, Psychiatric Drugs, Substance Abuse/Addiction
July 21, 2014
It is hard to believe that a year has gone past since I posted Playing the Odds: Antidepressant Withdrawal and the Problem of Informed Consent. The feedback I received underscored the more controversial aspects of SSRI toxicity. Common themes concerned the abrupt onset of new symptoms 3 to 12 months after stopping the drug, reinstatement of the drug failing to help withdrawal related symptoms, the possibility that withdrawal-related symptoms can persist indefinitely and concerns about using benzodiazepines to help with tardive akathisia.
Full Article
Categorized in: Antidepressants, Benzodiazepines, Blogs, Featured Blogs, Medication Tapering/Withdrawal, Psychiatric Drugs
July 21, 2014
Many personal stories of people struggling with an addiction that they were never told could happen punctuate an article about indiscriminate benzodiazepine prescribing in Oregon's The Bulletin. "You take it for a while and it works, and you think you've got this miracle going on and then it stops working," Carol Brainerd tells The Bulletin. "So the doctor ups it and ups it, and that's where a lot of us get into trouble." Ann Metcalf says, "The Xanax wears off after four hours. I would wake up even more panicked than when I went to bed." (more…)
Categorized in: Around The Web, Benzodiazepines, Substance Abuse/Addiction
May 5, 2014
My name is Leah Harris and I'm a survivor. I am a survivor of psychiatric abuse and trauma. My parents died largely as a result of terrible psychiatric practice. Psychiatric practice that took them when they were young adults and struggling with experiences they didn't understand. Experiences that were labeled as schizophrenia. Bipolar disorder. My parents were turned from people into permanent patients. They suffered the indignities of forced treatment. Seclusion and restraint. Forced electroshock. Involuntary outpatient commitment. And a shocking amount of disabling heavy-duty psychiatric drugs. And they died young, from a combination of the toxic effects of overmedication, and broken spirits.
Full Article
Categorized in: Adult, Antidepressants, Antipsychotics, Anxiety, Benzodiazepines, Bipolar, Blogs, Coercion, Community, Depression, Disorders, DSM, ECT, Featured Blogs, Hearing Voices, Industry, Medication Tapering/Withdrawal, Mood Stabilizers, Personality Disorders, Psychiatric Drugs, Recovery/Empowerment, Rethinking Psychiatry/Medical Model, Schizophrenia and Psychosis, Stimulants, Substance Abuse/Addiction, Trauma/Distress, Uncategorized, Violence | Tagged as: American Psychiatric Association, medicine, Psychiatry
April 30, 2014
The other day I talked to a friend who I hadn't seen for quite a while. She told me that she had been prescribed Seroquel for sleep problems about a year ago. But when she started to read about it a couple months ago she got really nervous that it was causing her long term health complications and she stopped taking it – cold turkey – without tapering. I wondered about our conversation afterwards and thought about the countless amount of people who don't tolerate their psychiatric meds and quit cold turkey. This common experience often leads to horrendous withdrawal symptoms that are easily mistaken for underlying "mental illness". This can lead to new diagnoses, increased dosages and polypharmacy. And then people get really stuck.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs
April 29, 2014
One of the most challenging and frustrating aspects of withdrawal is that feeling of being misunderstood, unsupported and isolated. If someone has diabetes, dystonia or other chronic illness or experiences a life event such as a bereavement, people will more often empathise and offer support. They understand these issues – the required dietary restrictions, medication, etc., and they will be able to tell you the stages of grief. Support of every kind is forthcoming because there is enough awareness, shared through every medium, on these topics.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs
April 26, 2014
Being an ex-accountant I am always interested in figures (not to mention that prescribed benzodiazepine drug addiction has played such a major part in my life). According to a yearly booklet released by the Home Office in the UK, benzodiazepine drugs accounted for more deaths than ALL the so-called hard drugs put together.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Foreign Correspondents, Psychiatric Drugs, Uncategorized
April 22, 2014
MIA Blogger Richard Lewis lands an op-ed in New England's South Coast Today: "Not a week goes by without some news headline reporting about opiate-drug-related deaths spreading across many cities and towns in Massachusetts. What has not been reported about this tragic loss of life is a hidden story that desperately needs to be told; a story about the little-known dangers of benzodiazepine prescription drugs. Attention everyone! Documented evidence indicates that over 30 percent of all people dying from opiate-related overdoses also have benzodiazepines in their system."
Categorized in: Around The Web, Benzodiazepines, Psychiatric Drugs
April 2, 2014
The Daily Beast dives into the debate over SeaWorld's use of benzoiazepines to stop their killer whales from "acting aggressively toward each other in the stressful, frustrating conditions in which they're confined." SeaWorld has faced widespread criticism for the treatment of its whales, as well as for an incident in which a whale that killed three trainers.
Categorized in: Around The Web, Benzodiazepines, Psychiatric Drugs
March 27, 2014
I recently read an article by Fredric Neuman, MD, titled The Use of the Minor Tranquilizers: Xanax, Ativan, Klonopin, and Valium. Dr. Neuman opens by telling us that benzodiazepines are "Very commonly prescribed for any sort of discomfort . . . They are called anxiolytics, and they are prescribed for any level of anxiety and more or less to anyone who asks for them." Dr. Neuman has been working at the Anxiety and Phobia Center for 41 years, first as Associate Director and then as Director. So when he says that benzos are routinely given to "anyone who asks for them," it's probably safe to say that he's being accurate.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs, Uncategorized
March 14, 2014
A "systematic review" of all outcome studies of patients with mood disorders, in the March issue of the Australia & New Zealand Journal of Psychiatry, finds that "the long-term outcome for patients with mood disorders in the predrug era was reasonably positive. Most patients recovered and the majority seemed to remain well after their recovery." In the modern era, however, "the recurrence of mood episodes appears to have significantly increased." The authors conclude that "These data . . . provide no comfort for those, including ourselves, who have believed that drugs provide an effective prophylactic treatment for at least a substantial minority of patients with affective disorders."
Categorized in: Adult, Antidepressants, Benzodiazepines, Bipolar, Depression, Disorders, Featured News, In the News, Mood Stabilizers, Non-drug Approaches, Psychiatric Drugs, Recovery/Empowerment
March 12, 2014
When the benzodiazepines were first introduced, it was widely claimed, both by psychiatrists and by pharma, that they were non-addictive. This claim was subsequently abandoned in the face of overwhelming evidence to the contrary, and the addictive potential of these products is now recognized and generally accepted.
Full Article
Categorized in: Benzodiazepines, Blogs, Featured Blogs, Psychiatric Drugs, Uncategorized
March 11, 2014
Research presented at the annual meeting of the American Academy of Pain Medicine finds that 12.6% of primary care visits in the U.S. involved prescriptions for benzodiazepines or opioids, an increase of 12.5% each year from 2002 to 2009. Visits involving an opioid prescription were 4.2x more likely to also involve a benzo description. "More research is needed to elucidate the reason behind the increase in benzodiazepine prescription, and a national effort is needed to highlight the danger of co-prescription of benzodiazepines and opioids," said principal investigator Sean Mackey, MD,
Categorized in: Benzodiazepines, Featured News, In the News, Psychiatric Drugs
Copyright © 2014 Mad In America Inc.


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Cancer Support Programs & Classes
Click here for printable September-November 2014 Calendar
All programs require pre-registration. To REGISTER, call 978-456-3532 or email Lana at firstname.lastname@example.com.
Oneness Blessing
Open to the Community!
Sunday, December 14, 3:00–5:00pm 2nd Sunday of the month
Sunday, January 11, 3:00–5:00pm
Sunday, February 8, 3:00–5:00pm
At this Oneness Blessing event you will receive a transformative blessing preceded by a meditation. Also known as Deeksha, a transformative blessing is a direct transfer of energy "which causes the heart to flower and the mind to quiet." This brings a shift in perception and the realization that the sense of separate self is an illusion bringing the experience of oneness. The blessing initiates neuro-biological changes in the brain, freeing the senses from the constant chatter of the mind, bringing clarity and spontaneous feelings of love, joy, peace and inner silence. It dissolves negative patterns, releases traumas stored at the cellular and energetic levels and facilitates deep emotional physical healing. Facilitated by Lisa MacDonnell, LMT, who is certified in oncology bodywork, reflexology, Reiki Master, and Spiritual Psychology.
The Blessing will be accompanied by the healing music of Bernadette Yao, a Mind-Body Music & Reiki Therapist, who trained for four years at the Barbara Brennan School of Healing. As a musician for over 30 years, Bernadette combines her unique blend of energy healing through music (vocals, crystal singing bowls, guitar, harmonium, keyboards, percussion) to create a soothing sound healing experience.www.bernadetteyao.com
Mindful Movement — Tai Chi and Qi Gong
Open to the Community!
Mondays, 10:00–11:00am
Tuesdays, 10:00–11:00am
"Meditation in movement is a hundred, a thousand, a million times superior to meditation at rest." Zen
Combining the vehicles of TaiChi and QiGong this practice incorporates ancient healing art practices to promote living mindfully. This is done through movement, breathing exercises, meditation and posture strengthening. Mindful living promotes contentment, calmness, steadiness and strength.
The exercises are simple and easy to learn. They can be done standing or sitting. Bring an open mind and curiosity to try something new. Please wear loose, comfortable clothing and supportive shoes (or you can go barefoot.)
Carol Mielo Swerzenski is the facilitator for this class.
Authentic Movement
Open to the Community!
Wednesday, December 17, 9:45–10:45am
Wednesday, January 21, 9:45–10:45am
Wednesday, February 18, 9:45–10:45am
Authentic Movement is a profoundly simple form in which a mover moves with eyes closed in the presence of a witness.
At its core, Authentic Movement is about trusting the innate wisdom of the body to lead us toward healing and the development of conscious presence.
The Process:
The group is usually divided into movers and witnesses (later swapping roles) working either in pairs or with the witnesses acting as a containing circle for all the movers. There is no music, the mover has to listen to, sense deeply, himself. With eyes closed it is easier to focus inwardly. Moving blindly symbolizes the journey into the unknown. Only if someone is moving very quickly, the eyes may be kept open to make sure everyone is safe. The time for movement may be short - ten to twenty minutes - but the experience can feel very condensed, like a dream.
Afterwards, the movers may draw or talk directly about what occurred for them. The witness may respond in movement, or by drawing, or verbally. The subjectivity of her experience is owned through phrases like "I saw....I imagined....I felt....I heard". The witness does not interpret.
This experience is deep, focuses on the expression of inner life and depends on a safe and trusting environment.
Led by Marcia Lewin Berlin, LICSW.
Wisdom in the Woods Nature Walks
For Clients Only
Wednesday, December 17, 10:00–11:30am
Wednesday, January 28, 10:00–11:30am
Wednesday, February 25, 10:00–11:30am
This program is a once a month easy local nature walks designed to integrate mindfulness with a nature immersion.
We shall connect to the deeper parts of ourselves through the simple gifts found in nature through nature play, visual exploration, mindfulness and breathwork.
Nature Play- simple little games that invite us to engage our senses with our surroundings
Visual exploration- techniques that heighten what we see, allowing awareness without labeling.
Mindfulness- a practice that allows for self observation, stillness and peace.
Breathwork- focusing on our breath is the easiest way to be "present" and allows being "in the body".
We'll share our knowledge and discoveries, learning about the local flora and fauna.
Location: Local conservation trails in and around the Healing Garden and Harvard.
Led by Penny Dickson, Women's Wilderness Retreat Leader.
Mind-Body Sound Therapy
Open to the Community!
Thursday, December 11, 11:00am–12:00pm
Thursday, January 22, 11:00am–12:00pm
Thursday, February 12, 11:00am–12:00pm
You are invited to lie down on the floor or sit in the cushioned Garden Room chairs as you absorb the healing energy of Bernadette's music.
Learn about the power of sound for relaxation and self-healing: use music to create relaxation in the body, joy, uplifting energy in the home, grief processing, and meditation.
This program is designed and led by Bernadette Yao.
Exploring Our Creative Spirits
For Clients Only
Wednesdays, 1:30–3:30pm
Maya Angelou's philosophies encourage us to use our innate creativity to help us move through life's challenges. She said, "We need to remember that we are created creative and can invent new scenarios as frequently as they are needed."
These six classes will encourage us to explore our inner creativity as we "invent new scenarios" that will help us find our own ways to heal.
Candace Anderson will guide participants through a relaxing series of projects, utilizing free-flowing watercolors, tactile fiber papers, and rich colors, to stimulate the senses and deepen our connections to our own creativity. All projects will be process-oriented, with gentle, non-threatening guidance that will encourage individual exploration.
Projects will include a delightful array of offerings, such as windblessings, colorful "self-portrait" mandalas, water exploration to uncover our personal healing mantras, card-making, and other surprises.
No prior art experience is necessary. (Remember: we are all created creative).
This class is led by artist, Candace Anderson and co-facilitated by Lesley University Intern, Rev. Sarah Maker.
Spiritual Companioning Journey
For Clients Only
Thursday, December 18, 11:00am–12:30pm
Thursday, January 15, 11:00am–12:30pm
Thursday, February 19, 11:00am–12:30pm
The group meeting dates are as follows: 12/18, 1/15, 2/19
This group offers a safe and confidential setting to discover and explore an awareness of one's deepest longings, the chance to learn and engage spiritual practices or resources to support and develop this awareness, and the opportunity to identify the source and foundation of one's own spiritual truth or wisdom.
This group is led by Susie Allen, Rev. and Lisa MacDonnell, M.T.
Morning Yoga
For Clients Only
Ongoing, Thursdays, (No Class on 11/27) 12/4-3/26, 9:30-10:45am
The goal of each class is to find ways to neutralize physical and emotional stress. The tools we use include postural alignment, breathing, and yoga poses to strengthen and lengthen weak areas. With consistent practice, your body awareness will improve, leading to an increased sense of well-being, relaxation, and health. No prior yoga experience is necessary and all postures can be modified to accommodate individual needs. Drop-ins welcome. Pre-registration not required.
Katherine Lee, LMT, RPP, facilitates this class.
Writing Your Way Towards Wholeness
For Clients Only
Bi-Weekly Wednesdays, 2/25, 3/11, 3/25, 4/8, 4/22, 11:30-12:45pm
This series will be a process of self-discovery through writing on topics such as the cancer journey, beginning anew, identity, spirituality, and questions about our lives. Each session will include an interplay between meditation and writing practices. The first session of the series will be co-lead with artist Candace Anderson who will guide participants through the creation of their own unique journal to be used throughout the series.
This series will be led by Dana Snyder-Grant and co-facilitated by Lesley University Intern, Rev. Sarah Maker.
Mindful Movement — Tai Chi and Qi Gong
Open to the Community!
Mondays, 10:00–11:00am
Tuesdays, 10:00–11:00am
"Meditation in movement is a hundred, a thousand, a million times superior to meditation at rest." Zen
Combining the vehicles of TaiChi and QiGong this practice incorporates ancient healing art practices to promote living mindfully. This is done through movement, breathing exercises, meditation and posture strengthening. Mindful living promotes contentment, calmness, steadiness and strength.
The exercises are simple and easy to learn. They can be done standing or sitting. Bring an open mind and curiosity to try something new. Please wear loose, comfortable clothing and supportive shoes (or you can go barefoot.)
Carol Mielo Swerzenski is the facilitator for this class.
All programs require pre-registration: Scholarship opportunities are available for clients. Please call 978-456-3532.
Please know that community participation helps to underwrite services for clients facing cancer.
Inclement Weather Policy: If the Harvard School District cancels or delays classes, we will apply the same rule to our offerings. If there is a delay, we will open the same time as the schools. If the school system closes for the day, we will also close for the day and/or evening.

subset: commoncrawl


text: ULSTER COUNTYDrivers Hit the Road in Slippery Conditions for Thanksgiving WeekendLike it or not, it's going to be a White Thanksgiving this year. As Time Warner Cable News reporter Jessica Chen explains, the snow came right as many people are trying to get home to their families for Thanksgiving. Updated 11/26/2014 10:24 PM


text:
The Who Love Ain't for Keeping Lyrics
Last updated: 10/05/2014 03:59:53 PM
Layin' on my back
In the newly mown grass
Rain is coming down
But I know the clouds will pass
You bring me tea
Say "the babe's a-sleepin'"
Lay down beside me
Love ain't for keeping
Black ash from the foundry
Hangs like a hood
But the air is perfumed
By the burning firewood
The seeds are bursting
The spring is seeping
Lay down my darling
Love ain't for keeping
Lay down beside me
Love ain't for keeping
Lay down beside me
Love ain't for keeping
Lay down my darling
Love ain't for keeping
Thanks to Darkstar63 for submitting Love Ain't for Keeping Lyrics.
alternate version | Reviewer: Aladinsane | 10/5/14
i Just heard a version of this on youtube "the who-Lifehouse (who's next) studio sessions, 1971" wow!!! this was one of my least favorite on the album (though i like it) listen to the youtube version, incredible!!!! i love this band and i've been listening to them for 40 years, still amazing.
Hey Wayne The Who are gods that will reign o'er you | Reviewer: Erin | 1/29/13
Okay Wayne The Who are not one of the most over-rated bands, they're one of the most UNDER-rated. It seems to me like what we have here is a case of ignorance. "Who's Next" (seeing as it IS the most mainstream Who album) is probably the only Who album you've heard. I spend all of my time on The Who, I guess you could call me a "Whostorian" and I know much abuot them. They haven't NEARLY gotten the credit they deserve for their albums. Quadrophenia and Tommy are masterpieces that aren't nearly recongnized enough. A Quick One, My Generation, The Who By Numbers, Who Are You, Face Dances, It's Hard and Endless Wire are as well! Pete is the best composer of all time, and we all know it, the subjects of his songs arent just "petty love theme's". Love Aint For Keepin, along will all of Who's Next are all part of a way bigger picture called LIFEHOUSE, a whole rock opera Pete wrote that never went through, so when you say "its about love" you're wrong, its about a lot more. The next time you comment about something on The Who, please make sure you are educated on the matter. It would be much apreciated.
Seldom heard Gem | Reviewer: JKS | 11/15/12
Great album cut by one of my favorite bands. Catchy melody with infectious rhythm, tasty acoustic guitar playing. The rhythm section functions as a single machine, this from talented players who are known for being a bit over the top in their playing (but that's what I love about them), but they restrain themselves on this track.
Most of all this song has heart, which is the main quality I look for in any work of art.
This song could be put to video in any number of ways and would work great IMO.
check this out | Reviewer: Anonymous | 3/2/11
Yeah this song is one of my favorites by The Who, check out the version on Odds and Sods remastered. It is one of the bonus tracks and its a little slower with a break in the middle, and a guitar solo that will make you thank Meher Baba.
Wayne wth? | Reviewer: Erin | 1/21/11
Ok, First off, John E.'s bass is so bloody perfect. Like Noel from Oasis said.."The bass line from my generation? well, if you could put that in words, thats what you'd put on your tombstone, innit?"
Kieth M. drums, so fast, so technical, so PHENOMINAL that it took a computer to actually show many of his single beats were multiple beats per (milli) second...and Pete and Roger? well they speak for themselves, don't they? They broke new ground and smashed old musical preconceptions with their albums. Before The mini opera and Tommy? Rock songs were 2 min. 2:50...and albums didn't tell a story...until the Who...You do not have to like the Who, but recognize the talent. To say that they are "one of the most overrated bands" makes me seriously question your musical taste
hey wayne | Reviewer: George | 8/13/10
Dear musically inept idiot/Wayne,
In what way are the who one of the most over rated rock groups. Was it the fact that they had one of the best guitarists, drummer, and bassist of all time in one band or that they produced great song after great song. And you could not be more wrong about "They did one decent album."
They had Tommy, Quadrophenia, the who sell out, Who's next, Who are you, and the who sing my generation as well as one of the greatest live albums of all time with the Live at Leeds album.
So do everyone a favor and never comment on anything related to music. Ever.
Love this song! | Reviewer: Wayne | 5/21/10
The Who alas is one of the most over rated of all rock groups. They did one decent album however, and I will not hesitate to say Who's Next is a masterpiece. This particular song is one of the least talked about and appreciated of the gems on Who's Next. This song is for couples. Love Ain't For Keeping is a song I will always keep.


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LOUDON, N.H. - Greg Biffle snapped a 33-race winless streak with a late surge past Jimmie Johnson in the opening race of the Chase for the championship.
If you're a Georgia Southern fan, and you haven't invested in a defibrillator yet, get to investin'.
Click on link
Well break out your Dirty Bird shirts and start making plans for Tampa - the Atlanta Falcons appear to be one of the greatest teams in NFL history
Bulloch Academy senior fullback David Poole didn't ever expect to have a night like he did in the Gators' season opener against David Emanuel Academy.
Southeast Bulloch, Portal, Statesboro High and Bulloch Academy have changed their scheduled Friday night football games to Thursday, due to the threat of Hurricane Hanna.
Due to the threat of inclement weather which may be caused by Tropical Storm/Hurricane Hanna, at least one area high school is moving its football game to Thursday night.
BROOKLET - The Southeast Bulloch Yellow Jackets (1-0) sent a message to the rest of Region 3-AA on Friday night in Eastman against the Dodge County Indians. With a 25-20 win on the road against DCHS - one of eight teams in the region that was in the playoffs a year ago - the Jackets let everyone know that on this schedule, there's no such thing as a 'week off.'
Bulloch Academy softball coach Chandler Dennard was a bit nervous Tuesday prior to his Lady Gators facing the Brentwood Lady Eagles.
Sunday morning, my fiancé and wife-to-be opened up the Atlanta Journal-Constitution to find the teaser on the front page, "Dogs demolish Ga. Southern". She was furious.
David Emanuel Academy (0-1) kept things interesting for a half, but a young and inexperienced Bulloch Academy (1-0) squad grew up in a hurry, bouncing back in the second and knocking off the Eagles 40-12 in the season opener at Gator Alley Thursday.
Statesboro's receiving corps has just come out of the package - and Luke Connell and the SHS offense are ready to use them.
Statesboro began final preparations for the 2008 season Monday, shifting attention from themselves to Week One opponent Josey.
Frederica Academy cross country runners were as thick as sand gnats on St. Simons Island as the Knights won both the boys' and girls' team titles Monday afternoon at Bulloch Academy.
Year one at Southeast Bulloch under head coach John Kenny had its growing pains.
SHANGHAI - Graeme McDowell typically looks at the leaderboard more often at the start of a tournament. It gives him a sense of how the course is playing and what score he might need to contend at the finish.
When Syracuse played defending national champion Florida State the only thing surprising about the outcome was the score.
Too often, the so-called Battle of Ohio has been about as tasty as week-old Skyline Chili.
Georgia's bobwhite quail season comes in later this month and that is the best news I can give you.
MIAMI - The U.S. government says New York Yankees star Alex Rodriguez gave his cousin nearly $1 million last year to keep secret Rodriguez's use of performance enhancing drugs.
Jahlil Okafor has yet to play a game for Duke. The hype surrounding his arrival is all pegged to potential and what he accomplished against high school players.
CHICAGO - Joe Maddon's unusual road to the manager's office at Wrigley Field included a job interview at an RV park in Pensacola, Florida. The first public stop was a bar across the street from the iconic ballpark, where Maddon offered to buy a beer and a shot for everyone in the room.
CHAPEL HILL, N.C. - The University of North Carolina has tried for years to remove the stain of an academic scandal that began with an office administrator setting up sham classes to help struggling students - only to see things get worse.
SHANGHAI - Nicolas Colsaerts of Belgium is among the longest hitters in golf. When he's hitting it straight, it can be a dangerous combination.
KANSAS CITY, Mo. - Madison Bumgarner pitched five innings of near-perfect relief and the San Francisco Giants held off the Kansas City Royals 3-2 Wednesday night in Game 7 of the World Series for their third championship in five seasons.
Back in 2010, New Orleans went 11-5 and Seattle was 7-9. But the Saints were a wild card for the playoffs and the Seahawks won their division.


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Malala announces first grant from charity fund
Malala Yousafzai announced the first grant from the charity fund set up in her name, with support from Angelina Jolie.Read the full story ›
Petition calls for protection for 'all girls and all teachers'
This is the text of the petition Malala Yousufzai and her father have signed:
Mourning the death of Shahnaz Nazli, a courageous teacher shot for wanting to ensure girls have the right to go to school, we call on the president and government of Pakistan to end the killings and violence that prevent girls' education and to ensure all girls can go to school.
We call for all girls and all teachers to be protected and given security to enable them to enjoy their basic right to be educated.
Malala petitions Pakistani govt following teacher's death
Malala Yousufzai and her father Ziauddin have become the first signatories of a petition calling for better protection for teachers and students in Pakistan.
The petition, addressed to the president of Pakistan, is in response to the killing of a teacher on her way to work at a girls' school in Pakistan's north-west tribal region on Tuesday.
The killing took place not far from where Malala herself was shot in the head as she returned from school in October 2012.
Malala: Going back to school is 'happiest moment'
Malala Yousafzai said it is "the happiest moment" that she is returning to school following her attack.
She said, "I want to learn about politics, about social rights and about the law. I want to learn how to bring change in this world":
Malala: Returning to school is 'what I dreamed'
Malala Yousafzai has spent her first day at school since being attacked by the Taliban in October last year.
The 15-year-old was shot in the head for campaigning for girls' education
While making her way to Edgbaston High School for Girls in Birmingham, Malala told her father Ziauddin, "It is an honour for me and it's what I dreamed ... I'm on my way to my dream":
Gordon Brown: Today is a 'great day' for Malala
UN Special Envoy for Global Education Gordon Brown said today is a "great day" for Malala Yousafzai.
Mr Brown said in a statement:
This is a great day for Malala, for her family - and for the cause of education worldwide.
By her courage, Malala shows that nothing - not even bullets, intimidation or death threats - can stand in the way of the right of every girl to an education.
I wish Malala and her family well as her courageous recovery continues.
Malala's message is felt in the classrooms of Swat
It is the first day of term in Swat Valley Pakistan and the girls in High School have much to be thankful for.Read the full story ›
Malala filmed undergoing reconstructive surgery
The University Hospitals Birmingham NHS Foundation Trust has released a video showing Malala Yousafzai undergoing cranial reconstructive surgery:
Malala: 'My mission remains the same, to help people'
Malala Yousafzai, who was attacked by the Taliban last October, said her mission remains the same, "to help people".
Speaking from her hospital bed after a five-hour operation at the weekend, Malala said, "I'm feeling alright and I'm happy that both the operations are successful".
"I can walk a little bit, I can talk and I am feeling better, and it doesn't seem that I had a very big operation", she told Critical Care consultant Dr Mav Manji at the Queen Elizabeth Hospital Birmingham.
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Nov 19, 2009 6:23 PM by Rob Kirkpatrick
There is a now a time limit on how long trains can block railroad crossings in Iberia Parish.
The parish council unanimously decided, railroad cars cannot block a crossing for more than ten minutes without stopping to allow traffic to flow.
Railroad companies will be fined $500 or owners could see jail time for each offense.
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prudeLine breaks: prude
Pronunciation: /pruːd /
Definition of prude in English:
A person who is or claims to be easily shocked by matters relating to sex or nudity: the sex was so ambiguous and romantic that none but a prude could find it objectionable
More example sentences
- Ms Sheppard said: 'People tend to think of the Victorians as prudes but this dress is quite revealing.'
- He was neither a prude nor a Puritan, but he was scornful of self-indulgence, and though he earned a reputation as the champion of the poor, it was only of the deserving and never of the idle.
- Leland Ryken in his book on the Puritans, Worldly Saints, has shown by extensive quotes that the Puritans were anything but prudes about sex.
puritan, prig, killjoy, moral zealot/fanatic, moralist, Mrs Grundy, Grundy, old maid, schoolmarm, pietist, Victorian, priggish person;
North American bluenose
informal goody-goody, Goody Two-Shoes, holy Joe, holy Willie, Miss Prim
early 18th century: from French, back-formation from prudefemme, feminine of prud'homme 'good man and true', from prou 'worthy'.
- 1
prudery noun
- Example sentences
- Victorian prudery did the rest, followed in quick succession by an unhealthy determination to class sexual congress as obscene and therefore not to be discussed, far less celebrated.
- It is also where the prudery of a later time has obviously crept in; the sculptures all seem lack-lustre and no sexual connotations are to be found here.
- I grew up in those supposedly halcyon days before World War II, and what I mainly remember was the repressive prudery in all matters sexual.
Definition of prude in:
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a mass of trees or shrubs


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Day 22 - Palmdale California
John and Laura had invited some friends over to enjoy food, drink and music but I wasn't so sure about the music cos the Marshall amp for the bass was not working and so we just had the Fender guitar amp between us plus nothing to put the mic through so it was not looking good.
My daughter, Katie, was due to run in the Windsor Half Marathon today with some friends in aid of Cancer Research so I was ...
Day 21 - Palmdale California
... reasonable and extremely tempting but I guess by the time you pay the duty it doesn't work out much cheaper to bring one home.
Anyway, we arrived back home about two and a half hours later, plugged the values in but would you believe it, still no go and it seems like we have a major problem. Oh well, after all the running around and thinking my brain was beginning to hurt. ...
A day at Six Flags Theme Park!
... were a couple of metres off the ground so they had to get a ladder to help us all down, then we had to walk to the top of the hill & catch a tram down to the bottom to go grab our stuff. They said the ride would most probably be working again soon & we could jump the queue to go on the same ride again, along with another ride of our choice. Needless to say we didn't go on that one again... That ride ruined ...
... actual cave that was used in the TV series Batman. Go through the cave and around to the side, and there's the HOLLYWOOD sign again!
I got pictures of Hollywood and Vine Street Signs, and Columbia Records.
Then, to lunch at Stout Burger. What a fabulous hamburger! I had a Chimay beer with mine.
Off to walk the "stars". I took a lot of pictures of the stars on the walk of fame.
Day 30: Flight from JFK to LA
... the screens and it was Star Trek, which one I have no idea but I thought why not watch it, so I did. I then had a short cat nap. Once we arrived and collected our bags we headed to the bus o be taken to Avis to collect our hire car for next three weeks. Then it was off on our road trip (only had about 30mins to travel), arrived and had lunch at Danny's which was nice then made our way to our accommodation. We all jumped in for ...


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text: Glenn Goodrich Glenn Goodrich Ruby Editor Published July 25, 2013 Tweet Subscribe Glenn Goodrich Ruby Editor Glenn works for KYCK.com by day and manages the SitePoint Ruby channel at night. He likes to pretend he has a secret identity, but can't come up with a good superhero name. He's settling for "Roob", for now. Free book: Jump Start HTML5 Basics Grab a free copy of one our latest ebooks! Packed with hints and tips on HTML5's most powerful new features. Claim Book No Reader comments


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This is a light and delicate mousse. This was served at my daughters wedding and there was none left! A nice addition for a brunch or shower luncheon.
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Best vs. Worst cuts for Braising? Anyone have a list?
This is my first ever posting of a topic so apologies if this question has been asked and answered already elsewhere.
I would like to get advice on which cuts of meat you always braise, and which cuts/roasts that you NEVER do so as they would get tough. A list of Yes and a list of Never for this technique and why.
I recently did a lamb shoulder according to the recipe that Will Owen posted from LA Times (I think) and it was a revelation. It has changed the way I look at roasting - esp. in terms of the length of time (long). I poured over many posts that touched on this topic. I want to learn a lot more about this - the meat was the best we EVER had and I am keen to eat like this more regularly!
I think I understand that shoulder is always good to do braising due to the connective tissue/collagen that break down under long slow cooking and contribute to the buttery softness of the meat. And I also have read that other cuts are lacking in this. Is there a list that shows which cuts have a lot of the connective tissue that would lend themselves well to braising? I have seen references here and there to tri-tip as being good for this but maybe only a few hours. That made me confused as I thought the longer the braise the better the meat. I seem to recall one post mentioning chuck roast also??
I would welcome your experience in terms of type (pork, beef, lamb), cut of meat, size/weight, and how long at low/slow produces the best meat. Right now I am thinking that the longer the better in all cases (of cuts appropriate for the braise).
I would be grateful for any and all advice.
The only stuff I've had bad results braising is extremely lean meat. Like boneless skinless white meat comes out dry and weird, but boneless skinless thighs are fine. I think you only need a little bit of fat/connective tissue (maybe I could even have made it work with the breasts if I added some fat to the braising liquid). Time is very flexible, but I braise at least until the connective tissue and fat have dissolved. Size of the meat shouldn't matter either.
You are right, shoulders are always good. Loin or tenderloin of anything is lean and not good for braising. Fattier = better for braising, leaner = worse. Pork belly, for example is fabulous! As are short ribs of beef. Dark meat poultry is better than white meat for braising. The best resource to learn about braising is Molly Stevens' wonderful book, All About Braising, which we did as a COTM awhile back, master thread here: http://chowhound.chow.com/topics/3301... You can likely get a copy of the book from your library, or there are often cheap used copies available for sale on-line. Worth it!
Chuck roast of beef is great for braising. You are right, you want to use a cut that has a fair amount of fat and connective tissue. So think about cuts that come from well-used muscles of the animal. Shoulders and legs immediately come to mind. One of the best braised dishes I have ever eaten was made with lamb neck slowly braised for seven hours.
re: Euonymous
I second lamb neck for braising. An easy way is in the crockpot. Just brown the neck pieces, remove from pan and saute some onions and garlic with some crushed tomatoes and a little wine. Add to crockpot and cook on low for 6 hours. It makes a wonderful pasta sauce.
re: twokiwi
I think you will be glad you did! And I should have said, welcome to the board, we hope you will post lots more, we all learn so much from each other! (And isn't it exciting when a whole new method of cooking opens up for you, I felt the same way with braising....)
This has been gone through a few times.
Beef anything chuck. Boneless chuck roast, 7 bone chuck roast, Cross rib chuck roast.
Beef but less popular. boneless shoulder, eye of round, rump roast. These cuts will braise but don't have the connective tissue that chuck does.
Pork Boston butt. boneless shoulder.
pork less popular loin.
Chicken legs and thighs.
re: Hank Hanover
Eye round belongs on the Do Not Braise list.
re: Karl S
Twokiki: always listen to Karl S. The only way with eye round is the Cooks Illustrated low heat roast method which you can find discussed here: http://chowhound.chow.com/topics/6089...
Eye round, like any loin, is simply too lean to get the unctuous quality you fell in love with. Yes, you can braise it but it will be dry and shreddy.
re: GretchenS
I think the best way to use eye of round and rump roast is oven roasted and then sliced for sandwiches especially open-face hot beef sandwiches with plenty of gravy poured on top.
re: GretchenS
Thanks for that reminder. I haven't made it yet altho so many rave about it.
re: Karl S
I wouldn't normally braise eye of round or rump roast but, apparently, they can be braised. On another thread, a chef was insisting that his restaurant braises eye of round and it was very popular. Someone actually went online and checked the menu and there it was eye of round. so I included it as possible but not popular.
re: Hank Hanover
Lots of things are possible, but braising is about the worst thing that can be inflicted on the eye of round. Too many people treat the round cuts as interchangeable for braising, and they really aren't. I've had it braised, and eye round sucks braised - except for people (who do exist) who like a piece of tough, overcooked lean beef that is moistened entirely by pan sauce or gravy. Those are usually the same people who like London broil grilled well done.
re: Karl S
Karl, I agree that eye of round is certainly not as good for braising as other roasts which I pointed out in my post.
Clearly, there are respected people that seem to disagree with you and braise "Eye of round" roast.
For example Food Network kitchens at this linkhttp://www.foodnetwork.com/recipes-and-cooki... said "Beef cuts most suitable to braising are: chuck pot roast, brisket, rump roast, short ribs, flank steak, skirt steak, eye round roast, top round roast, shanks, chuck eye roast, arm pot roast, shoulder pot roast, cross rib roast, blade roast, bottom round roast and 7-bone pot roast. Veal cuts best suited to braising are: shanks, neck, rib chop, short ribs, arm roast, blade roast, shoulder eye roast, arm roast, round steak, rump roast, breast, riblet, kidney chop and sirloin steak. Cuts of pork that are best braised are: blade roast, picnic roast, sirloin chop, country style ribs and trotters. Lamb is especially good braised, shanks, rolled breast, shoulder roast, shoulder arm chop, neck, blade chop, riblets and sirloin chop are the cuts most used. And the legs and thighs of poultry are good braised, whether chicken, turkey or duck."
And here is Sara Moulton's recipe Italian braised pot roast featuring "eye of round"
Here are 2 more published recipes that seem to be very highly rated that feature braised "eye of round" roast.
Crock pot eye of round rated very highly by viewers on food.com
Another eye of round braised on food.com rated very high by people that had cooked it.
Finally this chef responded on the "Pot Roast Help, Please" chowhound thread at http://chowhound.chow.com/topics/7282...
"ChefLeo ColonialInn stated "Good morning-
I have a pot roast recipe that we use in my kitchen. Usually it remains top secret, but we get so many requests for our pot roast we do have this spec available for those who want it. Enjoy, Leo.
Colonial Inn Fork Tender Pot Roast
Chef Leo Kremer ©
It is best that you make your pot roast 1 day ahead of time so you can slice it nice, if you cut it hot it will fall apart (this is a good thing for eating it though
)1 pc Eye round of the round choice beef, about 4 lbs.
1 ea. Diced onion large
1/2 ea. Heads diced celery
2 ea. Diced carrots
3 ea. Cloves minced garlic
- Preheat your oven to 300 degrees
- Sear the eye round in a hot heavy bottom pan, le cruset will work very well for this, until it is brown and caramelized.
- Take it out and caramelize the vegetables on medium heat. 10-15 mins
- Put the tomato paste and garlic in and cook with the vegetables for 3 minutes.
- Return the meat to the pan. Put the beef broth and canned tomatoes in and cover with water until the liquid reaches ¾ the way up the sides of the meat. Add the bay leaves
- Braise at 300 degrees for roughly 4-6 hours, turning the meat over every hour. Braise it until it is fork tender. (Cooking time can depend on thickness of the meat.
- Served the pot roast with the braising sauce. Add some salt and pepper to taste, thicken with cornstarch mixed with water.
The keys to great pot roast are to sear the meat well, get it nice and brown on the outside. Next you want to get good color on your vegetables. The most important step is to be patient. If you wait the 4-6 hours you will be cutting your pot roast with a fork, so remember good things come to those who wait. One more suggestion, wait until the end for your salt and pepper. As the liquid reduces it may become too salty if you add the salt too early.
This goes great with some buttery, creamy mashed potatoes, steamed baby carrots, and a warm family discussion."
If it simply shouldn't be braised and should be put on the "Do Not Braise" list, why are so many people braising them? And with apparent success.
Again, in my post, I pointed out that the eye of round roast was not as popular to braise as some of the other roasts. I will stand by my statement.
re: Hank Hanover
I know that people have recommended it and acknowledged as much. I think their recommendations are flawed in this regard. And I am not alone in that view of the treatment of eye round in particular. Yankee Pot Roast as served even in venerable places can involve a poorly chosen piece of meat like eye round; living in New England, I have witnessed this sad state of affairs. It survives as a practice because it has liminal associations with the way people's mothers and grandmothers cooked, not because it was more delicious than using more appropriate cuts. (Chefs in restaurants catering to Classic American Food do not win points for fighting American's liminal associations in that way.)
And I don't consider the Food Network a good resource. At all. It's simply a ghost of what it used to be way back when more capable people were part of the picture. That said, I respect Sara Moulton; I just disagree with the choice of cut.
But again, remember that the are people who LIKE and PREFER dry tough lean meat moistened only by sauce. For them, braised eye round tastes great. But that's not the usual audience at Chowhound.
re: Karl S
Karl, Hank, Gretchen: thanks for the great responses and links too. My problem was that I did not know which cuts of meat are 'marbley' and have lots of connective tissue - respectively. When my untrained eye looks at a cut of meat I guess I have been seeing the fat on the outside, not realizing that inside it was lean, lean, lean and dry, dry, dry.
that is, until I tried this braised lamb shoulder.....((insert heavenly choir here..)
anyway - everyone here has given such great advice that now I know exactly what to go for.
many thanks for the well researched and reasoned comments to my question !
re: Hank Hanover
Did you see some of those highly rated recipes you posted? One has you put italian seasoning, french onion soup mix, etc. w/ eye round into a crockpot and cook away. The other uses cream of mushroom soup, beef bouillion,...into a crockpot w/ the eye. I can't imagine either of those turning out with melt in your mouth delicious beef. Just because it's on the internet and gets good reviews doesn't mean it's a good recipe. I saw a recipe on Allrecipes.com that was highly rated--boiled noodles, tomato soup, cooked ground beef, velveeta cheese layered and baked.
I have yet to have a decent eye round that was braised, seared or not. With my TMJ, I haven't been able to eat most of it. Add me to the votes of not using it for that. In the thread with ChefLeo, he was asked about the leanness of eye round but never responded.
re: Hank Hanover
Thx Hank - this is a great list !
This is just my handy simple rule for beef (again, stress "my", so there's going to be disagreement), but here goes:
The worst cuts for braising are any cuts you would want to eat as a "steak".
All other cuts of beef are good for braising.
re: ipsedixit
My handy simple rule is even simpler! If it's cheap, it's good for braising. If it's expensive, do not braise. Works like a charm. =)
re: aching
Amen, my fellow 'Hound. Amen.
(Although lately I've seen rather expensive short ribs ...)
re: aching
I have to smile about the cheap vs. non-cheap for braising. I am so meat-dumb that I don't even really know what is expensive or not - comparitively. I have heretofore been doing a lot of shopping at places like Costco - prices always seem cheap relative to others - but their selection is not so great for specific cuts ( I have never seen a shoulder at my costco, for example)
However, I have recently moved to a larger city that has several very good butchershops (yes, with actual butchers) - a real treat to find during the epoch of the big box stores and so I found a lamb shoulder and then started my love affair...
re: twokiwi
I couldn't say how the prices here in LA compare to the rest of the country, but here I find the cutoff is around $8/lb.
Braising is my absolute favorite way to prepare meat. You didn't ask for recipe recs, but here are a few that I love, if you're interested:
PORK: Note that this recipe calls for way too much soy sauce - cut by at least half.
BEEF: The first recipe here is my go-to brisket recipe for Hanukkah. The second is great for dinner parties.
CHICKEN: I always use boneless, skinless thighs in this recipe.
Happy braising!
re: aching
If I am going to braise something and I have a choice, I would want the bone in version.
Braising is low slow cooking. Sort of like when your making stock. The bone would add to the collagen being deposited into the braising liquid.
re: aching
Aching - thanks for these great links. I can't wait to try the port and beef esp. - my husband is Czech and pork for them is like oxygen for everyone else on the planet - so my pork has GOT to be amazing or it just isn't like mama's (know what I mean ???)
re: twokiwi
You're welcome! Everyone I've made it for thinks that pork recipe is amazing - and it works equally well with lamb. I was just reminded by another thread, I forgot to post my favorite lamb braise:
Yum. This thread makes me want to get to braising right away, but it's still so warm in LA!
re: twokiwi
Chuck is beef shoulder.
Sometimes you see reference to a 7-bone chuck roast. That '7' shaped bone is a cross section of the shoulder blade.
re: twokiwi
I find good braising meats at Costco--chuck roast, blade in or not, pork shoulder. I obviously wouldn't turn my nose up at a good butcher but you can't beat the prices at Costco.
re: chowser
chowser - I agree with you - but at my Costco I have never seen pork shoulder - may have overlooked the chuck roast tho' - that was all before I learned about braising - so now I'll be looking for it there.
re: twokiwi
Did you look for Boston butt? It comes in a two pack. Mine doesn't have the pork shoulder picnic but does carry Boston butt.
re: chowser
I've never found bone-in chuck roast at my Costco(s). But, yes to pork shoulders, but they're whole ones in the 15# range. I usually cut one in half, freeze one half as is and make sausage with the other.
re: aching
I usually get my chuck roasts for between $1.99 and $2.99 per pound. If they are higher than that, I wait for a sale. Pretty much the same with pork loin. Chicken legs, thighs or leg quarters are usually cheaper than that, around $1.00 per pound.
My late father-in-law looked like he wanted to disown me for this, but tri-tip is wonderful braised, as it should be (it's the "tafelspitz", the most highly-prized cut for Viennese "boiled" beef). Here in SoCal of course no purist would do anything but barbecue it over red oak; I just looked it over and said, "Damn, that looks like braisin' meat to me," and did it. Utterly delicious. When I mentioned this to Steve he leaped from his deck chair and cried "You POT-ROASTED TRI-TIP???" and stomped into the house. Okay, it's good done Santa Maria style too, but it makes a hell of a pot roast. Sorry, Dad...
re: Will Owen
I join Will Owen in his heresy. What I said was "Damn, that looks like brisket to me". So I made corned beef using one and pastrami with another. Better than brisket. Good for true barbecue (low and slow) as well. Best if you buy an untrimmed cut and leave some of the fat on.
re: Zeldog
Not only that, but the untrimmed ones are cheaper! Thus getting back to ipsedixit's rule...
re: Will Owen
Will if you did it, then I know it was worthy !! I'm adding tri-tip to my list
re: Will Owen
Tafelspitz = yum! But to me, it's more about the broth and pot veggies than the meat, which itself tends to be a little on the dry, bland side. Hence the horseradish mayo and/or gravy (I think) it sometimes comes with.
re: ChristinaMason
Regardless of what the purists think, it's got to be very hard to cook meat totally by simmering ("boiled" is a bit of a misnomer) and have it come out really flavorful, at least the bland cornfed stuff we buy in most markets. I think a well-aged chunk of grassfed steer might be a different story, but the tri-tip you get from Big Fat Saver will fit none of those categories. Proper browning and then slow-braising with minimal liquid, however, will do the trick nicely.
I was mentioning the Tafelspitz connection only by way of indicating that the cut has historically been used in moist cooking; I eventually did convey this to Dad, but as far as he was concerned the only cuisines that mattered were French, Chinese and Californian. Though his own forebears were German, he had no respect for the cuisine.
I agree with most of the other posts here in terms of cuts suitable for braising. This site will give a good list of what to braise: www.foodsubs.com/meats.html
Click on the subdivisions for info on a specific cut
Forget the list. What braises well are meats that are high in connective tissue and fat. That's all you need to know. Chicken thighs not chicken breasts. Chuck, shoulder, short ribs, brisket not eye of round, round or London broil. Lamb shanks not chops. Pork butt/shoulder not loin
Even if you can't remember the name of the cut, just look for meat that has a fair amount of fat and connective tissue running through the meat.
If you decide to brown the meat, brown quickly to develop color. A little flour can really help here. Don't over cook during the browning phase. Also for braising don't use that much liquid. You are not making a soup or stew. Half way up the side of the meat is fine.
Happy braising.
re: scubadoo97
I agree. The connective tissue melts into collagen and gives the braising liquid a great mouth feel.
re: scubadoo97
thx for the tips scubadoo97 - esp. the part about the flour - good idea - I didn't think about that.
re: mangetoutoc
They bbq goat in Luling, Texas. I think they put it in a pit and slow roast it.
I have heard of but never tried oxtails. They are sorta like short ribs. They used to be cheap but have been discovered and the price went up. I just can't justify buying short ribs. They are $3.97/lb and I can buy a chuck roast for $1.99/lb. It has a lot higher meat to bone ratio.
re: mangetoutoc
goat meat? Wow - if I can find it I will definitely try it - thx mangetoutoc for letting me know it is good for braising.
I love braised veal shank and Ossobuco alla Milanese is my favorite preparation. Not only do you end up with fork-tender meat that pulls away from the bone but you get to enjoy the marrow as well. It is a stunningly simple dish to prepare considering the magnificent meal that you end up with. The best tip I can give is to use hind shanks that are cut thick.
Great recipe here:
re: CDouglas
Thx for this great link CDouglas - actually I think it was your posting of your lamb shoulder experience that got me started down this road. Changed the way I look at cooking. I know you got it from will Owen who posted something from LA Times ( hope I got that story right) - but the key here is that you posted your experience so well described, that I knew exactly what to expect. And it was AMAZING - changed the way I look at cooking.
And now I can't wait to try this Ossobuco recipie.
thx and Cheers!
re: twokiwi
Although I would love to take credit for the lamb shoulder posting you are referencing it was not me.
I am glad you like the site. I stumbled across it recently and was amazed I had not heard of it before.
Enjoy the Ossobuco.
re: twokiwi
I get to take credit (again and again) for that one :)
The cuts that braise the best are generally the parts of the animal that get a lot of work. Imagine if you're a cow and had to move around on all fours all the time that way - your shoulders would get a lot of work!
Having said that, the following are my favorite cuts to braise (in no particular order), regardless of the animal. And if you think about it, they all make sense:
Ribs (Short)
As for what cuts NOT to braise, I think of it this way - the reason I don't braise a ribeye steak is not because the end result won't be good, it's because I love my ribeye steak!
I've been thinking about braising and why a lot of people say you shouldn't braise a lean piece of meat that doesn't have a lot of connective tissue like round round, rump roasts of beef and pork loin.
The thought process is that there is no fat, so it will be dry and there is no connective tissue so the collagen won't melt into the braising liquid giving it that unctuous mouth feel we associate with a good gravy. A common conception is the meat will turn out dry and stringy.
But, clearly, these pieces of meat do get braised and by people that know what they are doing.
I think I may know why. First, if you overcook any roast including chuck, it will be stringy and dry. No matter what roast, braising will tenderize it and it will impart flavor into the braising liquid.
The braising liquid will not have any collagen in it but that can be gotten around by adding chicken or beef stock preferably before braising. The braising liquid won't have as much fat in it but most of that is separated out anyway.
During a 3 hour braise almost all the fat in any piece of meat is going to render out so the braised meat won't have a lot of fat anyway.
I think it would be critical in a lean roast to keep a very close eye on it and stop braising as soon as it is tender. I suspect that a round roast of some sort is going to be far less forgiving than a chuck roast.
In conclusion, I think you can braise any tough meat and get a flavorful, tender dish. Is a round roast my favorite? Certainly not. I prefer anything chuck when it comes to beef.
I concur that the best piece of meat to braise with is a piece with connective tissue.
re: Hank Hanover
The issue is the lack of collagen and the nature of the flesh tissues that lack it. A classic problem for newbies is not cooking shoulder/chuck cuts enough - they cook them until they are "done" but not enough to get the melting tender point. That simply won't ever happen with a lean cut like round.
re: Karl S
Yes. That was a lesson I learned with "Will Owen's pork shoulder roast." Not cooking it to 160 but rather 190. There was a great thread/post quite a while ago about the science of what happens.
re: Hank Hanover
And why do you prefer the chuck over the round?
Contrary to your statement "During a 3 hour braise almost all the fat in any piece of meat is going to render out so the braised meat won't have a lot of fat anyway." I believe there is considerable melted and semi melted fat in between the muscle fibers which is why it's juicy and not dry.
I could be wrong.
re: scubadoo97
I could be wrong too, scoob. I don't know. I use chuck because I have been taught to. It turns out well. I have also been taught that eye of round isn't appropriate to braise but it seems to be a favorite at ChefLeos restaurant (see earlier posts).
I was also taught that using good vanilla was critical but cook's illustrated's taste test proved it wrong. I was taught that going outside with wet hair would get me a case of pneumonia but it turned out not to be true.
Consequently, I wonder if there is something about braising I don't quite understand.
I think if you braise a rock long enough, it might get tender. Ok Ok just kidding.
re: Hank Hanover
Okay kidding aside, if you braise a chuck too long it will dry out like a rock :)
re: scubadoo97
yep, this is true. I've done this in a crock pot. I think on crock pots the low setting is hotter than it used to be, but that's something for another discussion.
re: scubadoo97
unless it's a very small piece, my braises take more than 3 hours, both for pork and beef, as well as the occasional goat. 5 hours seems more the norm and there is still some fat left in the chunks.
re: hotoynoodle
I do a Will Owen pork shoulder recipe that's browned on the stove top, the initial time in the oven is 450, uncovered for 30 minutes, then 350 covered for the rest of the time. Not only is it beautifully brown and crunchies, it speeds up cooking. I do 8#ers in about 5 hours.
Look, I'm not here to argue with your personal point of view. I'm looking for scientific information. I think there must be something about braising that I or we don't fully understand.
Quite frankly, I have never braised an eye of round, a rump roast or a pork loin but there are people doing so with great success. Sara Moulton is not a hack.
This chefLeo from the Colonial Inn cooks a pot roast with eye of round. He says "we get so many requests for our pot roast (recipe) we do have this spec available for those who want it."
Karl S believes
"There are people who LIKE and PREFER dry tough lean meat moistened only by sauce. For them, braised eye round tastes great. "
"I've had it braised, and eye round sucks braised - except for people (who do exist) who like a piece of tough, overcooked lean beef that is moistened entirely by pan sauce or gravy."
I doubt that is true. I think there are too many people saying they have experienced success.
As far as being dry, I don't care what roast you use. If you braise it for 3 hours at 300 degrees, there isn't going to be any fat left in that roast. If it can melt collagen then it will melt fat.
I don't want your personal opinion. Does someone out there know more about braising than most of us? Is there something we don't know about braising that would explain pot roasting an eye of round roast and people liking it? A lot of the moderators went to culinary school. Perhaps they can shed some light on this.
re: Hank Hanover
Well, it is a personal opinion on whether someone likes their eye round braised or not. Many don't, as shown in this thread. But, as you've found many do, just as you'll find many who like Cheesecake Factory or whatever. I'm wondering with Sara's recipe, if someone changed it along the lines because eye round is not the normal cut of meat for that dish. As ChefLeo goes, he's never responded to questions about the cut, and, just because people love it at his restaurant doesn't mean it's great or the best cut to use. I've been to potlucks where people rave about dishes that I can't get down--overcooked chicken breast, overcooked pork tenderloin come to mind.
As food science goes, it makes sense that the collagen breaks down and the gelatin improves the flavor/texture of the meat while the fat keeps it tender. Overcook any meat and it won't taste good. But, it's harder to overcook the chuck roast--even on low for hours in the crockpot, there is still a lot of visible and taste-able fat. Eye round doesn't have that.
re: chowser
thanks everyone for contributing to this interesting debate. I am learning so much from everyone's input. Probably the most important thing for me is not to be afraid to try - as I was for many years. For a long time I thought cooking was an art, and I was no artist, and that was why I failed. Then I thought it was a science, and I am definitely no scientist, and that was why I failed.
Now, I think maybe it is a blend of both and with Chowhounders help and insight, I am making my way to that magic place in the middle of both...and having success.
re: twokiwi
not an expert on this....but this is what i have learned.....collagen is a protein present in all parts of the body in it's connective tissue....it is is the part that has the function of holding the structure whatever it may be.....thus the name connective tissue?....it will melt at 185 farenheit degrees .....so when the meat, any meat, reaches 185 the meat will begin to fall apart....no more holding power......the trick then seems to be to get the meat, all of it, to reach that temperature without burning it.....
so if i am correct, any meat will become tender as long as you heat it up to 185......how slow or fast you get there is another topic....the fat content of the meat i dont think has any effect on tenderizing.....it just makes the meat more 'juicy'......
incidentally time will also break down {melt) collagen.....that seems to be the reason why rib eyes, porterhouses, new york etc are made even more tender by aging.......and why they are more expensive cuts
i would appreciate if someone corrects me on anything i have said to be erroneous......hope this helps
re: jaymor
i'm not sure of the science behind it, but i don't think this is totally correct. For example, if you put a chuck roast or pork butt in a 400 degree oven until the inside temp reaches 185, it will still be tough. It has to cook slow to be tender.
re: TroyTempest
take it to 205 and it will be tender.
re: jaymor
for what it's worth, this link is an article i found that might say it more completely than i have......there is a lot of variation on the subject out there.
a year ago, i oven braised a 5 lb brisket at 325 once , wrapped in foil and sprinkled with one packet of lipton onion and half a cup of water for 3 hours .....i could not believe that it came out super tender and super moist........ since then, i have done 6 additional briskets and have never duplicated that first one.
re: jaymor
Liked the article and the site.
The second best braise based dish to make next to Ossobuco is Coq au Vin. Chicken does not get much better than how it turns out from this preparation. If you can find a capon use it and it will elevate the dish beyond your expectations. Like all braises, if you can afford to let it sit overnight and then reheat just to serving temp the next day the results will be glorious.
Great recipe here: http://labellecuisine.com/archives/po...
re: CDouglas
I would prefer chicken cacciatore over Coq au Vin for the following reasons:
The dish was designed for an old rooster and all we have are 6-12 week old chickens in the grocery store.
I'm not a big a fan of burgundy.
Cacciatore is far cheaper. The recipe you call for requires a bottle of burgundy and a 1/4 cup of brandy. The french farmers wife had burgundy in her basement. We have to pay $10 a bottle.
re: Hank Hanover
Thanks for your two cents but I was responding to the OP. I can and have bought frozen capons in my local grocery store in the 8-10 lb range. I use Pinot Noir instead of jug burgundy to great effect. I don't recall price being a point of contention but again, thanks for weighing in. The lardons alone, or in the case of the recipe I linked - pancetta, elevate Coq au Vin beyond anything cacciatore would hope to achieve.
re: CDouglas
And there's always Coq au Riesling.
re: Karl S
Coq au (2 buck) Chuck ?
re: Karl S
Coq au rouge de surplus in our household.
Where can you find a bottle of burgundy for $10? I only see it for over $20.
re: chowser
When I was a kid you could buy Red Mountain (now Carlo Rossi) jug burgundy for 89 cents per gallon. It's probably up to $5 by now.
It may not technically exist anymore. Aren't there laws now that if you call it burgundy, it has to be from Burgundy, France?
re: chowser
I am so sorry, Chowser. Carlo Rossi Burundy is $10.47 per gallon. I just came back from the store.
Coq au white Zinfandel would be more affordable.
re: chowser
pinots from the languedoc can be had cheaply and are serviceable for cooking. there are syrah and grenache blends that are good for this as well. since the rossi :"burgundy" is just garbage valley floor juice i wouldn't go near it anyway.
re: Karl S
i actually prefer this to the red wine versions.
re: CDouglas
How can I forget about Coq au Vin de Beaujolais! Tough decision for favorite dish though. I couldn't pick one over the other when it comes to Ossobucco... I read Nigella's recipe and it looks interestingly good. I've made this dish for years and I use a simple pork steak in place of the pancetta. But you know, I like the way Nigella thinks pancetta would certainly be better! Chicken braised in this manner is the most wonderful tasting stuff, its comfort food in the best way. I haven't seen any capons at the markets lately, but will start looking. Until then, I have a large chicken in my freezer and all the right ingredients! Thank you for posting Nigella's recipe!
What do you think about braising a bone-in leg of lamb? I have successfully braised lamb shoulder, lamb shanks, pork shoulder, beef chuck, short ribs, etc, but I have only ever roasted a leg of lamb. Since the leg is a well exercised muscle, I would think it would be a decent candidate for braising. Also, what is a lamb shank but the lower part of leg? Are shanks only from the front legs? If shanks are such a classic for braising, then why not whole legs? Any opinions?


text:
In 2003, Tod Alan Keltner and Donald Standhardt filed suit to challenge Arizona's Defense of Marriage Act law that was on the books prohibiting same-sex marriage.
An Arizona appellate court upheld the constitutionality of the state ban on same sex marriage. "Although many traditional views of homosexuality have been recast over time in our state and nation, the choice to marry a same-sex partner has not taken sufficient root to achieve constitutional protection as a fundamental right," wrote Judge Ann A. Scott Timmer for the three-judge panel.
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|September 2, 2014
6th AmCham CSR Photo Exhibit! [ ... ]
|May 12, 2014
Red, White and Blue Boats - O [ ... ]
|More News
Sept. 2, 2014 - 6th AmCham Fou [ ... ]
|A Race Night
|4th AmCham ScholaRUN
March 1, 2015 - 4th AmCham ScholaRUN
|"Joy of Giving" Donation Box
"Joy of Giving Box aims to raise funds for the educational assistance program of AmCham Foundation and for the activities under its Youth Development Program. Aside from raising money, this pro [ ... ]
|AmCham Worldwide Phone Service
AMCHAM Foundation together with Miracle Communications, a US and global telecommunications carrier and a member of AMCHAM Philippines, have teamed up to develop the AMCHAM Worldwide Phone Service. The [ ... ]
|Allan Dreiling
|Metlyn Almonte
Thank you to our donors for the Livelihood Program of Leyte and Samar.
Click here to view the list of donors
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