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Let's say it was an 8-team field, with 6 of the slots filled by the BCS conference champs (no reasonable playoff scenario exists without that condition).
How could you justify picking Boise State over BOTH
(Unless one of the two remaining "at-large" scenarios is an automatic bid to the top-rated non-BCS team -- not a bad idea, but poses a ton of problems when the top-rated non-BCS team isn't, say, unbeaten, like Boise State was. What happens when the top-ranked non-BCS team is a one-loss dud ranked in the high teens or low 20s?)
Plus, you're simply naive if you think that a glamorous (if overrated) Notre Dame team ranked in the vicinity of the highest-rated non-BCS team would be snubbed, even in favor of a Cinderella like Boise State. It's just not reasonable.
The other complicating factor is trying to transpose the current bowl lineup onto a playoff format: Even if
You can appreciate the amazingness of
More on today's biggest storylines:
Nick Saban: Bolt to Bama or stay in
Argument to stay in NFL: Already reached the pinnacle of CFB. NFL jobs are harder to get (and better to have). Winning big consistently in the SEC is way harder than making the playoffs in the AFC.
Argument to go back to college: Total control that he'll never have in the NFL. He would instantly become one of the Top 3 coaches in college football. Though he'll never be the highest-paid coach in the NFL; it's a hell of a thing to be the highest-paid coach in college football.
Orange Bowl:
Big questions: (1) Is L'ville QB Brian Brohm going pro? (2) Was Wake's success this season a fluke or is it sustainable?
Tonight's Bowlin': Sugar! LSU vs. Notre Dame. It's very possible that LSU is the REAL 2nd-best team in the country. And, much like
Top Sugar Subplots: (1) Can a big game out of LSU QB JaMarcus Russell vault him over Brady Quinn as an NFL draft prospect? (2) Is this Charlie Weis' last game as ND coach?
NBA: AI ejected in return to Philly. But he gave his old fans a perfect snapshot of his tenure there: (1) 30 points. (2) 10/24 FGs. (3) Griping about management. (4) Loss for his team. (Meanwhile, Ron-Ron Artest had a career-high 39 in a Kings W over the Knicks.)
MLB Hot Stove: Big Unit to D'backs. Reportedly, it's going to happen before the end of the week. The biggest impact? With Johnson's $16 million off the payroll, the Yankees can simply and easily slide it right over to... Roger Clemens.
NFL: Matt Millen says "I'll never quit." How nice for him, because it seems that the Lions ownership will never fire him. William Clay Ford is retaining Millen – despite overwhelming fan protest (for years) – and he still has four years left on his contract. I'll repeat what I said on Monday morning: No NFL fan currently suffers like the Lions fan.
DeMeco Ryans wins AP NFL Defensive Rookie of the Year after leading all NFL players in solo tackles. Given that he was a 2nd-round choice -- and that the Texans used their first overall choice on defensive player Mario Williams -- do you think they now regret not using that pick on Reggie Bush or Vince Young? I'm sure the fans do.
College Hoops: Greg Oden has career-high 21 in
Remember the Dead Schembechlers? They have changed their name. The band is now called "Bastard Sons of Woody." I like that they maintained the integrity of using college football references.
Do you live in


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WASHINGTON (AP) – A new weight-loss pill that many doctors consider the most effective of a new generation of anti-obesity drugs got the approval of the Food and Drug Administration.
The pill, called Qsymia, was approved for patients who are overweight or obese and also have at least one weight-related condition such as high blood pressure, diabetes or high cholesterol.
The drug offers hope for those who have failed to lose weight in other ways, but its path to approval also underscores how difficult it has been for drugmakers to find obesity treatments that are safe and effective.
The drug's maker, Vivus Inc., said it plans to bring the drug to market in the fourth quarter of this year. It hasn't yet decided what the pills will cost.
In testing, the drug made led patients to lose more weight than two other weight-loss pills recently review by the FDA. Patients taking Qsymia for a year lost 6.7 percent of their body weight in one study and 8.9 percent in another study, the FDA said. The company said patients on the strongest formulation tested lost nearly 11 percent of their weight.
Despite its impressive performance in clinical trials, Qsymia is not exactly a scientific breakthrough. The drug is actually a combination of two older drugs long known to help with weight loss: phentermine and topirimate.
Phentermine is a stimulant that suppresses the appetite, and has long been used for short-term weight loss. Topiramate is an anticonvulsant, sold by Johnson & Johnson as Topamax, that makes people feel more satisfied after eating.
Researchers say the innovation of Qsymia lies in targeting more than one of the brain signals that drive people to overeat.
"We now know there are multiple pathways that determine how much energy we take in every day," said Dr. Tim Garvey of the University of Alabama at Birmingham. "If you intervene on one pathway it's hard to make much of a difference, you really need to attack multiple mechanisms to get a pronounced effect."
Garvey helped conduct several pivotal trials of the drug.
Qsymia is the second weight-loss drug approved by the FDA in less than a month, following Arena Pharmaceutical's pill Belviq in late June. Previously the agency had not approved a new drug for long-term weight loss since 1999.
With U.S. obesity rates nearing 35 percent of the adult population, many doctors have called on the FDA to approve new weight-loss treatments. But a long line of prescription diet pills have been associated with dangerous side effects, particularly heart problems.
In 1997, the popular diet drug combination fen-phen was linked to heart valve damage. The cocktail of phentermine and fenfluramine was a popular weight-loss combination prescribed by doctors, though it was never approved by the FDA. Fenfluramine was eventually withdrawn from the market.
Other safety failures for diet pills have continued to pile up in recent years. In 2010, Abbott Laboratories withdrew its drug Meridia after a study showed it increased risks for heart attack and stroke.
The FDA's approvals of Qsymia and Belviq suggest a new willingness to make weight-loss medications available, even in the face of lingering safety issues.
The FDA initially rejected Vivus' drug in 2010 over concerns that it can cause birth defects if taken by pregnant women. The agency laid out a risk-management plan Tuesday specifically designed to minimize the chance of the women becoming pregnant while using the drug. It recommends that women of childbearing age test negative for pregnancy before starting the drug and take a monthly pregnancy test while taking it.
The agency also said patients with recent or unstable heart disease or stroke aren't good candidates for the drug because its effect on heart rates in those patients is not known. Vivus has to do studies of the heart effects of Qsymia, the FDA said.
Analysts estimate the new pill could garner more than $1 billion in sales by 2016, though Mountain View, Calif.-based Vivus plans a slow rollout.
The pill will launch with a relatively small sales force of 150 representatives. Company executives say their initial marketing efforts will focus on obesity specialists, not general doctors.
"We're going to have to grow our sales organization in order to support the primary care market," Vivus President Peter Tam said in an interview with the Associated Press.
Vivus had originally planned to market the drug under the brand name Qnexa. However, FDA regulators ordered the company to change the name to avoid potential confusion with similar-sounding drugs.
Rival Arena Pharmaceuticals Inc. of San Diego plans to start selling Belviq early next year. A third California drugmaker, Orexigen Therapeutics Inc., is still running clinical trials of its product, Contrave, and is working toward an FDA approval date in 2014.
Date: July 18, 2012
Source: Associated Press
Filed Under: Drug Discovery

subset: commoncrawl


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Known for its energetic live shows, the rock band Switchfoot will be the headliner at this year's Miner Mayhem concert at Missouri University of Science and Technology. The concert is sponsored by Missouri S&T's Student Union Board.
Doors will open at 5:30 p.m. Saturday, April 6, at the Gale Bullman Multi-Purpose Building, located at the corner of 10th Street and Bishop Avenue on the Missouri S&T campus in Rolla.
Tickets will go on sale at 10 a.m. Monday, Feb. 4. Tickets are $15 for S&T students with student identification (one ticket per I.D.) and $30 for all others. There is no service charge.
After early success as Christian artists, Switchfoot gained mainstream recognition when four of its songs were included in the 2002 film A Walk to Remember. The band's first major label album, "The Beautiful Letdown," featured hits "Meant to Live" and "Dare You to Move" and sold more than 2.6 million copies. Switchfoot's seventh studio album, "Hello Hurricane," received a Grammy award in 2011 for Best Rock Gospel Album.
Tickets may be purchased from the Leach Theatre Box Office, located in the vestibule inside the main entrance to Leach Theatre of Castleman Hall, facing 10th Street. Box office hours are 9 a.m. to 4 p.m. Monday through Friday. Tickets will also be available in the Havener Center atrium from 10 a.m. to 2 p.m. Monday through Friday. Full-priced tickets only may also be purchased online.
Those attending the concert with student tickets will be required to show S&T student I.D. at the door.
The Student Union Board serves as the primary programming resource for Missouri S&T students. In addition to this annual concert, SUB hosts dozens of events at the university, including Homecoming student events and the S&T Block Party.


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With the big football game coming up I have been thinking about snacks a lot lately and dips have been getting almost all of the attention. As I reminisced about how great artichoke dip baked in bread is, I remembered wanting to try roasted portobello mushrooms stuffed with spinach and artichoke dip . I had made a portabella mushroom stuffed with a creamy chicken mixture a long time ago and I figured that the classic combination of spinach and mushrooms would be even better; but who are we kidding, it was the perfect excuse to make some more hot cheesy spinach and artichoke dip !
I kept things nice and easy and I went with my favourite spinach and artichoke dip and I simply stuffed it into some portobello mushrooms. I do not normally remove the gills from portobello mushrooms but I wanted to be able to get as much of the dip in as I could so I removed them this time. I also pre-roasted the mushrooms a bit to ensure that they were nice and tender by the time they were done because you want to be able to easily cut through them with your fork when eating them. The final touch was to top the spinach and artichoke dip with panko bread crumbs that turn a beautiful golden brown and get all nice and crispy while baking.
When you make these with the portobello mushrooms they can make for a really nice light meal but you could also make them in button or cremini mushrooms if you prefer finger food for snaking during the big game or as appetizers for your next social gathering.
Portobello Mushrooms Stuffed with Spinach and Artichoke Dip
Roasted portobello mushrooms stuffed with a cheesy spinach and artichoke dip and topped with a crunchy panko breadcrumb topping.
- 2 tablespoons oil
- 8 medium sized portabella mushrooms, stems and gills removed
- 1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
- 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 4 ounces cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup mozzarella cheese, shredded
- 1 clove garlic, chopped
- salt and pepper to taste
- 1 tablespoon butter, melted (or oil)
- 1/2 cup panko bread crumbs (gluten-free for gluten-free)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- Brush the mushrooms with oil and roast in a preheated 450F/230C oven, with the inside facing up, until tender, about 10-15 minutes.
- Meanwhile mix the spinach, artichokes, cream cheese, mayo, mozzarella, garlic, salt and pepper.
- Mix the oil, breadcrumbs and parmesan.
- Divide the filling between the mushrooms and sprinkle on the bread crumbs.
- Roast in a preheated 350F/180C oven until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.
Hot Spinach and Artichoke Dip
Artichoke Bread
Grilled Portobello Mushroom in a Porcini Cream Sauce
Creamy Stuffed Portabella Mushrooms
Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce
Spinach and Artichoke Hummus
Caprese BLT Balsamic Roasted Portobello Mushrooms
Spinach and Artichoke Skillet Chicken with Sundried Tomatoes
Spinach and Artichoke Stuffed Chicken
Spinach and Artichoke Egg Muffins
Avocado Spinach and Artichoke Dip
Spinach and Artichoke Baked Chicken
Slow Cooker Spinach and Artichoke Dip
Spinach and Artichoke Pasta Salad


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7125 Grand Montecito Pkwy. #110 Las Vegas, NV. 89149 702-838-8558 |
Our team of specialists and staff believe that informed patients are better equipped to make decisions regarding their health and well being. For your personal use, we have created an extensive patient library covering an array of educational topics. Browse through these diagnoses and treatments to learn more about topics of interest to you. Or, for a more comprehensive search of our entire Web site, enter your term(s) in the search bar provided.
As always, you can contact our office to answer any questions or concerns.
As always, you can contact our office to answer any questions or concerns.
Dysplasia, also known as epiphysealis hemimelica, is a disorder that affects the bone joints. It is characterized by overgrowth of the cartilage on the end of one or more of the long bones (carpal or tarsal bones) in the hand or foot. Usually only one limb is involved. Dysplasia may cause limbs that are unequal in length. Less often, the cartilage on other bones, such as those in the ankle, knee, or hip joint, can be impacted.


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After the success of the pumpkin pie pancakes that I made a while ago I was thinking that sweet potato pie pancakes would also be good. The basic idea was a pancake with all of the flavours of a sweet potato pie or a sweet potato casserole . I pretty much just took my basic pancake recipe with some of the flour replaced with whole wheat flour and added some pureed sweet potato long with some spices like cinnamon and nutmeg. For the sweet potato puree, you just need to cook a sweet potato until it is nice and soft and mash it up. I like to slow roast sweet potatoes as they caramelize and that adds a ton of flavour. The Sweet potato pie pancakes turned out great! They were nice and light and fluffy and moist and good. I really enjoyed the sweet potato flavour in the pancakes. I served the sweet potato pancakes with maple syrup, toasted pecans and topped them off with a slice of melting butter. It is always fun transforming your favorite deserts into breakfasts!
Sweet Potato Pie Pancakes
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup buttermilk (or milk)
- 1 egg
- 2 tablespoons unsalted butter (melted)
- 1/2 cup mashed sweet potato (cooked)
- 1 handful pecans (chopped)
- Mix the flour, baking powder, sugar, cinnamon and nutmeg in a large bowl.
- Mix the buttermilk, egg, butter and mashed sweet potato in another bowl.
- Mix the wet and dry ingredients making sure to not over mix.
- Heat a pan and melt a touch of butter in it.
- Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
- Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
Sweet Potato Casserole
Sweet Potato Bread with Praline Sauce
Pumpkin Pie Pancakes
Baked Sweet Potato Oatmeal with Pecan Streusel
Maple Pecan Melting Sweet Potatoes
Muffin Pan Maple Pecan Sweet Potato Gratins
Creamy Brie Sweet Potato Pecan Pie Soup
Breakfast Loaded Sweet Potato Fries


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Tuesday, November 1, 2011
Menemen and Breakfast in Istanbul
From the kitchen of One Perfect Bite...If you think Paris is a moveable feast, it will help to think of Istanbul as an unending block party where lusty flavors fill bowls that never seem to empty. The feast begins at breakfast where tables laden with fresh fruits and vegetables are balanced with the local cheeses and wonderful breads that helped give Turkey its reputation as a food lover's paradise. A typical breakfast includes a unique and slightly milder version of feta cheese called called beyaz peynir. You'll also find wedges of a semi-soft sheep's milk cheese called kasar. There are platters and bowls of butter, olives, eggs, tomatoes, cucumbers, jam, honey and a spicy Turkish sausage called sucuk. If you are lucky you might also be served pastirma, which is a thinly sliced air-dried beef that is spicy like pastrami. There will be filled flaky pastries called börek and the ubiquitous Turkish bagel-like rolls called simit. There are bowls of hard boiled eggs and a Turkish egg specialty called menemen. The dish contains eggs, onions, green peppers and tomatoes and it can be scrambled or prepared in the same fashion as a frittata. Interestingly, tea is the beverage of choice for breakfast in Turkey. There is some humor in that. The Turkish word for breakfast is kahvalti, which we were told means before coffee, but we couldn't find brewed coffee in the whole of Istanbul. Believe me we looked. There was lots of the instant variety but we never found a place that served the real thing. That led to much grumbling from the Silver Fox and other aficionados who like their morning coffee strong and intravenously. Today's recipe is for menemen, an egg dish that's crossed borders and worked its way into the cuisine of many countries. In Turkey it's made with a lot more olive oil than I've used in the recipe that appears below. I've cut back to keep you from talking about me, but you should know that Turkish cooks use copious amounts of olive oil and they are very healthy people. Banana peppers are usually used to make this dish, but if they are unavailable bell peppers can be substituted. I really hope you'll try this. It truly is delicious and very easy to make. Here's the recipe.
Menemen...from the kitchen of One Perfect Bite
8 eggs, lightly beaten
2 onions, diced
2 green peppers, sliced crosswise or diced
4 tomatoes, blanched, peeled, seeded and diced
2 tablespoons chopped parsley
2 tablespoons olive oil
salt and pepper
1) Sauté onions and peppers in olive oil until tender. Add well-drained tomatoes and cook for 5 to 7 minutes longer. Add parsley and season lightly with salt and pepper.
2) Pour eggs over mixture in pan. Stir until cooked. Yield: 4 servings.
One Year Ago Today: Chocolate Zucchini Bread
Two Years Ago Today: The Apple Lady Apple Cake
35 comments :
In your first sentence you described exactly how I expect Turkisch food to be;))
- November 1, 2011 at 1:16 AM
- Ginny Hartzler said...
What an unusual dish, I have never seen or heard of it before. It looks like it would be so light, but perhaps the eggs belie that.
- November 1, 2011 at 1:20 AM
- Julia said...
Turkish breakfast is my favourite meal of the day and I LOVE menemen. It took a while to try it because it never looked appetising but it's sooo good. :)
Sorry, there was a typo in my previous comment. - November 1, 2011 at 2:16 AM
- Chiara said...
That looks wonderful Mary! Have a great week !Blessings....
- November 1, 2011 at 2:43 AM
- Alicia Foodycat said...
A Turkish breakfast sounds like my idea of heaven! Yum.
- November 1, 2011 at 5:33 AM
- Big Dude said...
Both the menemen and the whole breakfast spread sound like something I would enjoy immensley.
- November 1, 2011 at 5:54 AM
- Jayanthy Kumaran said...
wow..sounds unique n very interesting..beautiful cliks..
Tasty Appetite - November 1, 2011 at 6:27 AM
- Tanna said...
I think I would love food in Istanbul... right up until the no coffee issue!! I'm with the Silver Fox on that one!
These eggs look delicous and something both Evan and I would enjoy very much. Thank you, Mary.
blessings ~ tanna
ps that pumpkin fudge looks mighty tasty, too!! - November 1, 2011 at 6:44 AM
- Unknown said...
This dish look wonderful! A lot like an italian frittata.
- November 1, 2011 at 7:32 AM
- Kim said...
I love this dish and I would really like to have breakfast in Istanbul!
- November 1, 2011 at 7:44 AM
- That Girl said...
I'm a cheese girl and I love grabbing kasar from our Mediterranean market.
- November 1, 2011 at 8:20 AM
- Unknown said...
Wow, Mary, after reading the laundry list of items found on the table, I want to go to Istanbul for breakfast... right ... now! Goodness, I think I just drooled on the keyboard :)
- November 1, 2011 at 8:35 AM
- Claudia said...
I so see this for breakfast. Such a good way to start the day. Funny about the coffee - in France - I had something called "Turkish coffee" and I swore the spoon stood up in all the coffee sludge. A wee bit too strong for me but maybe the Silver Fox would like it.
- November 1, 2011 at 8:56 AM
- Linda said...
I have a favorite Istanbul restaurant I frequent, but never for breakfast! This sounds awesome and I love learning about different culture's food!
- November 1, 2011 at 8:57 AM
Egg prices are rising ... but still, even at $3 a dozen for local, organic, Omega-3 what-have-you eggs, we're still talking less than fifty cents per serving. Great looking dish..
- November 1, 2011 at 10:35 AM
- Linda @ Life and Linda said...
Very different dish. This might be my first visit here. You have some yummy dishes. I look forward to spending time here. One hint, turn off the word verification, some bloggers shy away from commenting.
You can turn it off in Settings, then click comments. Scroll down to
Show word verification...Click No.
have a wonderful day....Linda - November 1, 2011 at 10:42 AM
- Valerie Harrison (bellini) said...
I hope to someday experience a Turkish breakfast first hand. In the mean time there are wonderful dishes like this.
- November 1, 2011 at 10:45 AM
- Joanne said...
Turkish breakfasts sound fabulous! I know I would have loved this omelet.
- November 1, 2011 at 10:46 AM
- Cuisine de Provence said...
Didn't you try Turkish Coffee in Istanbul? It is wonderfully fragrant and strong. And then there is Starbucks, of course....
- November 1, 2011 at 10:56 AM
- Unknown said...
You obviously had someone expert taking care of you while you were here in Istanbul! Turkish breakfast is the best in the world as far as I am concerned and that's what I eat every day of the year. But one thing: kahvalti means breakfast, there is no connection with coffee. This is the land of çay or tea and it has to come in a glass or else it just doesn't taste the same! Silver Fox should have gone to the more modern cafes for his coffee!!
- November 1, 2011 at 11:14 AM
- Barbara F. said...
I want to go to Turkey now, since reading about your trip! I am sure I would enjoy the food as well as the history and culture. xo
- November 1, 2011 at 1:18 PM
- Sonia said...
wonderful post and loved this dish.... !
- November 1, 2011 at 3:07 PM
- Priyanka said...
Great recipe. Stunning pic. A very well written post :)
- November 1, 2011 at 4:05 PM
- Yvonne @ StoneGable said...
Your recipe background story is priceless! I can just see it all in my mind! Wonderful and colorful description!
So fun to think I have been making a version of menemen for years and never knew it!
A real Turkish delight of a post! I have enjoyed every last morsel...er.. word!
Yvonne - November 1, 2011 at 5:01 PM
- A Paixão da Isa said...
hummm muito bom gostei beijinhos e boa semana
- November 1, 2011 at 5:13 PM
- Sue/the view from great island said...
This looks like a wonderful breakfast, although I agree with the Silver Fox, I can't start a day without lots of strong coffee.
Your accounts of the food you had during your trip are really fascinating. - November 1, 2011 at 6:11 PM
- Christina Kim said...
Interesting dish, I have heard so much raves and reviews about Turkish food and their beautiful scenery that it makes me wanna pack my bags and go there just right now!:p
- November 1, 2011 at 10:22 PM
- Priyanka said...
Hi Mary, Thanks for visiting.
And yes you can use the young lamb, but it would take lesser time to cook - November 2, 2011 at 12:11 AM
- Tender B. said...
I never thought of Turkish food in such a way. You've changed my thinking with your recent posts. Dish looks great!
- November 2, 2011 at 6:44 AM
- Karen (Back Road.Journal) said...
I'm a natural born traveler and would love to travel to Turkey...my husband not so much. I would enjoy starting the day as you described. Thank you for sharing the experience and the recipe.
- November 2, 2011 at 8:16 AM
- Pilar said...
Turkish breakfasts sounds delicious.
Mary, thanks to visit me, you are very kind.
I love your recipes and photos; I knew it, but I had never said anything. I enjoy visiting you.
Excuse my bad English.
Besos - November 2, 2011 at 8:42 AM
- Barbara said...
I'm not a coffee drinker, so having tea for breakfast would suit me fine!
I love this frittata, Mary. - November 2, 2011 at 9:15 AM
I don't know if I've ever had specifically Turkish food. Gorgeous looking breakfast, that's for sure! Thanks for stopping by my blog, glad to hear you're giving vegetarian a chance :)
- November 2, 2011 at 10:37 AM
- Erica (Irene) said...
I love this post......My husband of 24 years is Turkish and I make this dish menemen for dinner or breakfast at least a few times a month......Almost every day we have the Turkish breakfast....and then we are not hungry til' dinner time.
Istanbul really is a great place for food, basically all of Turkey is....the bazzars with the fresh veggies and fruit are amazing and they actually tatse different then what we get here in North America....so fresh and tasty like they supposed to be.
Thanks for sharing this post..... - November 2, 2011 at 2:19 PM
- My Little Space said...
What an interesting breakfast. Looks really tempting & colourful...just perfect for breakfast. Haven't been blogging much lately. Will try my best to catch up all your post.
Hope you're having a fabulous day, Mary.
Kristy - November 3, 2011 at 8:11 AM


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Laws, Regulations and Annotations
Business Taxes Law Guide—Revision 2024
Energy Resources Surcharge Law
Revenue and Taxation Code
Division 2. Other Taxes
Part 19. Energy Resources Surcharge Law
Chapter 4. Determination of Surcharge
Article 6. Interest and Penalties
Section 40101.5
40101.5. Interest; daily basis. [Repealed by Stats. 2016, Ch. 264 (AB 2201), in effect January 1, 2017.]
40101.5. Interest; daily basis. (a) If the department finds, taking into account all facts and circumstances, that it is inequitable to compute interest at the modified adjusted rate per month or fraction thereof, as defined in subdivision (b) of Section 6591.5, interest shall be computed at the modified adjusted daily rate from the date on which the surcharge was due until the date of payment, if all of the following occur:
(1) The payment of the surcharge was made one business day after the date the surcharge was due.
(2) The person was granted relief from all penalties that applied to that payment of the surcharge.
(3) The person files a request for an adjustment.
(b) For purposes of this section, "modified adjusted daily rate" means the modified adjusted rate per annum as defined in subdivision (a) of Section 6591.5 determined on a daily basis by dividing the modified adjusted rate per annum by 365.
(c) For purposes of this section, "business day" means any day other than a Saturday, Sunday, or any day designated as a state holiday.
(d) This section shall not apply to any payment made pursuant to a deficiency determination, or a determination where no return has been filed.
(e) This section shall only apply to electronic payments of surcharges.
History—Added by Stats. 2016, Ch. 264 (AB 2201), in effect January 1, 2017. Stats. 2021, Ch. 432 (SB 824), in effect January 1, 2022, substituted "department" for "board" throughout; substituted "adjustment" for "oral hearing before the board" after "request for an" in paragraph (a)(3); deleted subdivision (c); and relettered former subdivisions (d), (e), and (f) as subdivisions (c), (d), and (e), respectively.
Note.—Sec. 1, Stats. 2010, Ch. 316 (SB 1028) provides the following: "It is the intent of the Legislature that California's penalty and interest provisions foster and maintain the current high level of compliance, provide appropriate costs and sanctions for noncompliance, and provide a reasonable and administrable degree of latitude for individual taxpayer circumstances and errors. It is the intent of the Legislature in enacting this act, that the State Board of Equalization strictly and narrowly apply its provisions on a case-by-case basis and only in special circumstances."


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Clean Energy Options for Houses
Many homeowners who want clean, green energy will buy and install solar panels. However, a solar array can be prohibitively expensive. Moreover, solar panels are not an option for many renters, condo owners, homeowners in covenant-controlled communities and others.
For those of us who can't afford solar panels or are unable to install them, there are many other options for getting clean energy in your home, including green pricing, cogeneration, solar leasing and more.
Mainstream utilities' green pricing
Coal and natural gas contribute 67 percent of all U.S. electricity, according to the U.S. Energy Information Administration. However, many major utility companies have branched out into green alternatives, including wind, solar, hydroelectric, landfill gas, and biomass.
The combined electric grid system prevents utility companies from delivering hydroelectric energy, for example, directly to selected consumers. Instead, utility customers can use power generated by a mix of green and conventional options, but pay extra to support the utility companies' green investments.
The U.S. Department of Energy lists utilities that offer green pricing options. The biggest green pricing program in the country is currently Portland General Electric, which sells 834,125 Megawatt hours of green energy each year. Electricical contractors in Portland are working with energy that is derived from hydro, wind, and biomass if their customers opt in to the Green Source program.
Green community programs
Community renewable energy programs operate on a smaller scale than major utilities such as Portland General Electric, but are a more direct way for individuals to get energy from renewable sources.
Some community programs offer a way for homeowners to pool their resources to invest in renewable energy. For example, 18 residents of a small town in Colorado bought shares in a community solar array, and get renewable-energy credits each month on their electric bills.
Other community programs may be citywide green-energy programs run by municipal utilities and small private power companies. In some such cases, every resident pays for and uses green power.
Competitive green utilities
More than a dozen states have openly competitive electricity markets, according to the DOE. In many of these states, dedicated green power providers compete directly with the major utilities. Here is a list of clean energy providers in states with competitive electric markets.
Cogeneration, or combined heat and power (CHP), is the production of electricity, heat and hot water from the same natural gas or similar individual source. To be sure, natural gas is a fossil fuel, but CHP is greener than most natural gas energy production. The heat generated in electric production is typically wasted, but with CHP, such heat is captured and reused for space heating and hot water.
American DG Energy and other companies offer on-site CHP systems for buildings. On-site companies own and operate the systems, and sell power to building owners and users. Such a system may not be a practical option for many single-family homes, but may be ideal for apartment and condominium complexes. You will need a highly specialized HVAC expert to install such a system.
Solar leasing
A similar solar option may be more practical for single-family homes. Instead of buying solar panels, homeowners can reduce upfront costs by leasing panels. Solar leasing companies such as SolarCity can install, operate and maintain solar panels on homes and other buildings. Homeowners then buy power at competitive rates from the panel operator.
Homeowners who are concerned about their carbon footprint have a range of clean energy options beyond the standard solar panel installation.
Steve Graham wrote this article for Networx.com.
Looking for a Pro? Call us(866) 441-6648


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AFE 54-11352 Magnum Force Stage-2 PRO 5R Intake System 05-09 Toyota Tacoma V6 4.0L
This Stage 2 cold air intake system produces 18hp, 12lbs. x ft. torque and outflows the factory intake by 113%. Enclosed in a durable 16 gauge, powder-coated heat shield; this air intake system features a washable/reusable conical air filter that improves airflow for increased horsepower and torque. This intake system also features a heat-insulating molded plastic tube that replaces the stock intake tract and directs increased air flow with improved volumetric efficiency for maximum performance. One-piece heat shield requires little or no assembly and the filter is constructed with 100% polyurethane for long life and multiple cleaning cycles.


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7 years ago
WELCOME FRIENDS To My Own Inspirational Messages. Many have been posted on Twitter under my User Name "LivenbothWorlds" ~ I am authored here under my name, Cheryl E Gordon, aka Muffyjo. ~ Please Feel Free to Click on the light blue "Comment Tab" under any Of My Postings to Comment to That Post. Click the X on the Upper Top of the Comment Box to Close. Click on the gray "Posts" Tab at the Bottom of the each Page to Pull Up More Messages. If you Like what your are Reading, Please Follow.
I Dance the Dance of Life with Purposeful, Meaningful Steps to the Music of the Creator. You are Welcome to Join Me Here as a Partner.


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Iron Woman iPhone Wallpaper 4K is free iPhone wallpaper. First of all this fantastic iPhone wallpaper can be used for iPhone 15 Pro, iPhone 14 Pro and iPhone 13 . Second of all, it's free and easy to download. Choose any iPhone Wallpaper for your iOS device.
Most iOS devices come with a default picture. Usually, the owners choose to change the default background with one customized picture. We provide a wide selection of iPhone backgrounds.
A collection of wallpapers for iPhone, iPad uploaded daily, including nature, Artistic, Space, Movies and many more wallpaper categories.
Our website allows you to search for any desired wallpaper. We can recommend using the search engine to find the image you like. To do that, go to the top right side of the website and type the word you would like to search for. The results are displayed in a beautiful grid making it easier for your to select and download your desired wallpaper.
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Hamid Razifard
Please visit my main website main website
Email: email@example.com
Currently, I am a PhD candidate in Dr. Les Lab.
Educational Background
- (2010 – present)
- Ph.D. Student at the Department of Ecology and Evolutionary Biology, University of Connecticut at Storrs, Connecticut; promoted to Ph. D. candidacy, fall 2012
- (2007 – 2009)
- M.Sc. Degree of Science in Plant Ecology and Systematics, School of Biology, School of Sciences, University of Tehran
- (2003 – 2007)
- Bachelor of Science in Plant Biology, School of Biology, School of Sciences, University of Tehran
Dissertation research
I am studying waterworts (genus Elatine L. from waterworts family (scientific name: Elatinaceae) for my PhD dissertation. Elatinaceae Dumortier are a family of aquatic plants in the order Malpighiales and comprise about 50 species worldwide
. These are cosmopolitan aquatic plants, which grow in both northern and southern hemispheres from temperate to tropical
zones; however, the greatest diversity of the family is in temperate zones . Most species of the family
are annual herbs, although a few species are small perennial shrubs. Tucker (1986) described the general morphology of the family as follows: herbaceous or suffrutescent, annual or
perennial plants, which are found in aquatic or moist terrestrial habitats. Elatinaceae include two fairly species-rich genera: Elatine L. (common name: waterworts) with about 25
species and Bergia L. (common name: bergia) with 20 to 25 species.
Teaching experience


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Item # FS
Serrated knives, just like traditional blades, can benefit greatly from sharpening. Sharpening serrated knives just requires a different tool. The DMT® Diamond Serrated Knife Sharpener makes quick work of this job by allowing you to sharpen the gullets of your serrated knives. The conical shape of the diamond surface makes it easy to sharpen different sizes of knife serrations.
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Available in Extra Fine, Fine and Coarse grits. Made in the USA.
Click here to learn how to sharpen a knife using the DMT Diafold Serrated Knife Sharpener.


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Now showing items 1-1 of 1
Building Digital Communities: A framework for action
(Institute of Museum and Library Services, 2012-01)
Digital inclusion is the ability of individuals and groups to access and use information and communication technologies. Not all members of a community benefit equally, and some communities have been left out altogether. "Building Digital Communities: A framework for action" is a resource for fostering digital inclusion ...


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This post was updated at 4:20 p.m. ET.
A chain reaction of crashes involving dozens of cars and tractor-trailers has left at least 30 people hurt and forced the closure of the eastbound lane on the Pennsylvania Turnpike near the town of Bensalem, local news reports.
The lane is now reopened after being closed for much of the day.
Some 100 vehicles were reportedly involved in multiple accidents stemming from an initial 14 or 15-vehicle collision in southern Bucks County at about 8:25 a.m. ET.
"About 20 more sets of wrecks happened over a miles-long stretch of the turnpike, said Pat Ponticelli, Bensalem Township's deputy director of public safety, each apparently happening as traffic slowed for the crashes ahead."
NBC Philadelphia says:
"Multiple accidents left dozens of vehicles wrecked, nearly two dozen motorists injured and hundreds of people stranded along a 5-mile stretch of toll road between the Willow Grove and Bensalem/U.S. 1 exits in the Feasterville-Trevose area of Bucks and Montgomery Counties."
Bill Capone, a spokesman for the Pennsylvania Turnpike Commission, tells CNN that 30 people were taken to area hospitals, but said details about the extent of injuries was not immediately known.
"My heart was just like...oh my God. There's no words to express it," NBC quoted Maria Schoeler, who was stuck directly behind a multivehicle wreck, as saying. "It's pretty crazy. It's something you don't expect with this many vehicles. It's pretty treacherous."
NBC says a second pileup farther east involved about 20 vehicles, including a FedEx truck, cars and SUVs.
It says 21 people were hurt and that 16 of them were sent to a local hospital. It said five of them were trauma cases, but that there injuries were not thought to be life-threatening.
While the cause was not immediately clear, it seems likely that the slick conditions had something to do with either the initial accident and/or the subsequent crashes.
NPR member station WHYY in Philadelphia reports:
"The shutdown area encompasses about eight miles and helicopter views of the area show several accidents, including a jack-knifed tractor trailer, and other spin out accidents among the wreckage. Hundreds of cars are stuck in the backup and re-opening the highway is expcted to take hours."
CBSPhilly says one of its traffic reporters calls it the worst such accident he has seen in 20 years on the job.
"It looked like multiple cars couldn't stop," said SkyForce10's Jeremy Haas.
A local Fox News affiliate quotes police as saying at least four fire companies responded to the accident.
The broadcaster says the first crash, believed to have involved a tractor-trailer, occurred around 7:40 a.m. and "then chain reaction after chain reaction occurred afterwards in the same area."
Copyright 2014 NPR


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As UX professionals, we dedicate our time and energy to the seemingly never-ending quest of creating the most appealing, most effective, and most accessible experiences for our users. Our thought leaders reside in industry and academia, incorporating their research and experience to identify "best practices"—basically, lists of "golden rules" that we are taught to follow when designing for our users.
The push toward "user-centered design" has brought about loads of new insights not only into how users interact with web sites or tools, but also how people interact with their environment. In an ideal world, everything would be user-centric.
Core Principles
Whitney Hess' article "Guiding Principles for UX Designers"" offers a list of 20 concise pearls of advice that UX professionals should take to heart when designing solutions. These principles are all connected by this simple, underlying mantra: Try to set up an environment that understands the user, makes them feel listened to, puts them at ease (especially by earning their trust), and encourages them to thrive and do their best at the task at hand.
Now consider an analogy where our employees are the "users," and the workplace is their "experience." All too often, there are significant organizational barriers that can stifle the true potential of an effective UX team. Common complaints from UX professionals include: the feeling of not being heard or understood by other project stakeholders, a distrust of management, and a work environment that lacks the support (both technological and intellectual) needed to achieve success. Sound familiar?
This should make us wonder: what if these UX principles were applied on a larger scale? How could we use these guiding principles to identify the needs of UX professionals and help provide collaborative solutions?
First Impressions
"We don't know where our first impressions come from or precisely what they mean, so we don't always appreciate their fragility."—Malcolm Gladwell, Blink: The Power of Thinking Without Thinking
In a world where competitors are a click away, first impressions really are everything when designing an experience. Hess makes several recommendations regarding first impressions in the context of user experience design. For instance, a digital experience should not only make users feel at ease, but should set forth realistic expectations of what it can and cannot offer them, with the ultimate goal of forming a loyal, long term relationship. User experiences often begin as a "conversation" with the user; as a UX designer, this figurative conversation is a one-shot opportunity to set the tone of the interaction.
Zappos founder Tony Hsieh applied this principle to the hiring process after recognizing that first impressions were not only important to retaining customers, but to retaining employees as well. Every newly hired employee completes a one-week training period, where they can develop a "first impression" of the work environment and culture. If the new hire decides to decline the job offer, they still receive $2,000, no questions asked. This one-week "test run" allows new hires to get a feel for the goals and expectations of the position, while granting them the autonomy to decide for themselves whether to continue with long-term employment. As a result, the $1.5 billion online apparel company enjoys a very minimal employee turnover rate (Daniel H. Pink, Drive).
Good Employee UX
As evidenced by Zappos, the on-boarding process a new employee experiences is a critical period for developing a first impression and establishing an environment of trust.
Some basic guidelines can help shape a new employee's "user experience" of settling into a collaborative, supportive environment:
- Set forth and agree upon clear goals and expectations before the employee starts.
- From day one, ensure that new employees are equipped with the technology and supplies they need to perform their jobs.
- Pair a new employee with a more experienced one as a natural training method.
- Consider setting up social media tools to encourage open discussion before the job even starts.
- Help guide new employees through the on-boarding process, and ensure that they always have support if they need it.
As usability professionals, our number one duty is to advocate for our users, but we also need to remember to advocate for ourselves. As UX managers, we should strive to set up our own teams and professional environments in a user-centered manner, with the same level of care and thought as we would put into designing a more traditional user-centered experience. Otherwise, we are in danger of inhabiting the old proverb: "the shoemaker's children go barefoot."
Nature's pulpit image courtesy of Shutterstock


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HaxMaps website is the biggest archive of maps for amazing multiplayer browser game - HaxBall.
People come here to share their maps or download other's.
Right now we have 12132 diferent maps from 11035 authors. We wish you good luck finding your best map.
This image is a preview of a haxball map (stadium) that was uploaded at haxmaps.com. Do you like it? Click here to go to https://haxmaps.com/map/1408 to download it and use it at your own matches.


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I've always,always wanted to try an Orange version of the pound cake.In fact,many a times I decided to try it and then chicken out thinking of the amount of butter which goes into it and then let fate take its decision on the lone Orange sitting inside the fridge.Depending on the time it has been sitting inside the fridge,sometimes it goes into this and sometimes this.
The recipe we chose is from Rose Levy Beranbaum's The Cake Bible.Rose's recipe uses a slightly different technique from the regular creaming of butter and sugar first and then adding the rest of the ingredients.Also,it does not call for pounds of butter and sugar like old times' but the taste is not compromised one bit.This method,according to Rose,ensures a tight crumb,similar to that of a Sara Lee Pound Cake which is as perfect as a Pound cake can be!
I played safe this time and got a pretty Orange only when I decided for sure it is going inside this cake.The buttery pound cake with a faint hint of Orange with a perfect melt in the mouth texture..oh boy,I feel so proud I baked this.I have never come across such a cake in a bakery[flavored with Orange I mean],now please don't break my heart and say it is widely available in a shop next to you.
Perfect Pound Cake ala Orange Pound Cake
Recipe source - The Cake Bible
Milk - 3 tbsp
Eggs - 3 large
Vanilla - 1 1/2 tsp
Cake flour - 1 1/2 cups,sifted
Baking powder - 3/4 tsp
Sugar - 3/4 cups
Orange Zest - 1 tbsp
Orange juice - 2 tbsp
Salt - 1/4 tsp
Butter - 184 gms/13 tbsp,softened
Preheat your oven to 350 F. Butter an 8 inch by 4 by 2.5 inch loaf pan, or any six cup loaf or fluted tube pan.[I used a 6 cup bundt pan].
Mix together orange zest and sugar with your finger tips till the sugar becomes moist and fragrant.
Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended.
Add the butter and half the egg mixture, and mix until dry ingredients are moistened.
On medium speed, beat for one minute. This will aerate and develop the cake's structure. Scrape down sides.Mix in Orange juice.
Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.Pour batter into prepared pan. Smooth surface with a spatula. Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean.
- You could skip the Orange zest and juice if you want a plain Pound cake.Or add a double dose of Vanilla as in Vanilla beans and Vanilla sugar for a super delicious Pound cake.
- Wait for the cake to cool down completely before cutting to get neat slices.
- Check out the video at Joy of Baking where Stephanie Jaworski has made it following Rose's recipe.


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Monday, October 6, 2008
My Favorite Apple Pie Recipe - Getting Down with the Pillsbury Doughboy
If you're going to test a pie crust, you have to go with the quintessential pie…apple. But, I didn't make the traditional apple pie, I went with this caramel apple recipe which is super easy, but very unusual in its construction. It contains no flour or other starch in the filling to bind it together. The texture of the filling is basically caramelized apples, glued together with a very glossy, very clean, just thick enough, apple syrup.
I leave the red peel on the apples in this pie, which not only adds nutritional value, but also gives the filling a beautiful color. I used Gala apples, and after the pie was cooked, the skin was perfectly tender, and almost disappeared into the filling. Be sure to let this pie cool completely! Since there is no starch to bind the apples, the caramel/apple syrup in the filling will not set while warm.
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? You know how awesomely chewy-flaky-sticky-crumbly that part is? That's how this whole pie is. Enjoy!
4-6 large red apples, sliced
1/2 cup sugar
1/2 cup brown sugar
6 tbsp unsalted butter
pinch of salt
1/4 tsp cinnamon
1/4 cup water
1 package Pillsbury Pie Crust, or pie dough for a double-crust 9" pie
89 comments:
Wow Chef John, that's a fantastic idea for preparing the pie crust, I can't wait to try it! I guess I'll have to let you off the hook for this premade pie crust blasphemy. ;]
- October 6, 2008 at 5:41 PM
- Angie ^i^ said...
That looks totally YUMMY!!!
- October 6, 2008 at 6:09 PM
- milkshake said...
Incredible - the american apple pie without starch; Chef now you totally won me over - I think I will try to reproduce this, with few extra walnuts added.
Btw. using unpealed apples in your recipe is probably required - pectin for thickening marmelades, jams and some low-fat yogurts is actualy extracted on industrial scale from apple peals. (Pectin is great, it does not muddy up the flavor of fruit). - October 6, 2008 at 7:53 PM
- Ryan said...
That's one Godly looking pie. Yum!
The Pillsbury crust looks quite good! I should try it too. I usually make my crusts from a really old recipe my grandma has that calls for flour, lard, ice water and salt. - October 6, 2008 at 8:21 PM
- Chef John said...
yeah, I should market this as "low carb!"
- October 6, 2008 at 8:52 PM
- Greg said...
I think I'll try this this weekend but since piecrust is one of the 3 things I bake well I'm using my own.
Do the ingredients on the Pillsbury crusts read like a chemistry text? - October 6, 2008 at 9:41 PM
- Chef John said...
No, actually it's not too a bad list. Of course, there are a few mold retardants and the obligatory Xanthan gum, but it does contain lard, which would explain it's very decent flaky texture. Homemade is of course better, always, but for many, this would make homemade pies a reality.
- October 6, 2008 at 9:47 PM
Looks good. I will try this with my own can't be beaten pie crust. The ingredients are very close to my own apple pie (I use more cinnamon and a little nutmeg) but your method is intriguing and I can hardly wait to try it. I believe that brown sugar MAKES apple pie. Also, I must say that most apple pie recipes call for much less sugar and they end up drab and sour. This one looks yummy!
Thanks. - October 7, 2008 at 12:09 AM
Two questions:
1) What would you suggest to make a blueberry pie with this same technique? What sort of syrup would you recommend?
2) Are there any refrigerated crusts out there that do not contain lard? Lard is rather repulsive to me so that's why I ask.
Thanks! - October 7, 2008 at 2:58 AM
- 'ShE's'~DustfingerNaiL said...
Yummy...~ yummy...~ yummy...~
- October 7, 2008 at 8:40 AM
how do you view the other entries?do you think you can create a link by the side for reference to previous, older entries?((:
- October 7, 2008 at 12:20 PM
- Ashley said...
I can't wait to make this (does there really have to be a reason, lol)
Thanks :) - October 7, 2008 at 12:21 PM
im gonna make the pie tonight. Looks great. Hey, didnt know where else to conatct you though but through a thread. Do you have any recipes including sweet vermouth?
- October 7, 2008 at 3:06 PM
- Chef John said...
Thanks. Sorry no sweet vermouth recipes. :(
- October 7, 2008 at 3:09 PM
- Chef John said...
Not sure if this would work with blueberries. I'd have to experiment. The caramel cinnamon flavor works great with apples, not sure about BB's.
Also, you can sub butter for lard, but doesn't produce the same flakiness. - October 7, 2008 at 3:48 PM
- milkshake said...
I don't think blueberries in filling will set without additional thickener - I sometimes make a luxurious pankake syrup, by combining one package of frozen blueberries with one of rapsberries with 5-6 spoons of sugar, and slowly warming up the mix and stirring warm until the fruit liquifies into the sugar (no boiling, no added liquids!). It tastes jolly good - but stays rather syrupy when it cools down.
But you can try to mix some dried apricots into your blueberries - cut them into thin noodles so that the dried appricots dissolve in faster. Apricots are very rich in pectin so they should act like a natural thickener in your blueberry filling. (Another reasonbly good thickener are dried figs but they have seeds, it affects the texture). - October 7, 2008 at 6:05 PM
Hi Chef John!
I am currently working on caramel apples to get my family in the fall and Halloween mode, so your caramel apple pie vid was an awesome coincedence!
Not too sure about using Pillsbury pie crust though. I have tried it, and I can certainly say that it has a decent texture. Flavorwise, ehh. I stick to making my own pate brisee - with high fat European butter. I know it's a splurge, but I can't help it...I'm darn picky about my pie crusts.
All the necessary ingredients for your recipe are in my cupboard. I'll have to write in and tell you how it worked out!
Happy Food Wishes
Your youtube subscriber, sh97 aka Maria K. from San Antonio - October 8, 2008 at 12:43 AM
You need to do a vid on how to make the ultimate thin-thick ice cold milkshake to go with this tastee recipe vid..
Yum and thanks again for inspiring me to cook again! - October 8, 2008 at 8:25 PM
I made this last night. Wow. It was so easy and good. The crust was great, actually, and looked so inviting. I might use a few more apples. I thought it was a bit sweet... yet the amount of caramel sauce was right on. Any suggestions? Overall, it was truly home made tasting and looking. My son even said: "I could make that. And I will." Now THAT'S amazing. Many thanks!!
gigi - October 9, 2008 at 11:09 AM
- Chef John said...
Sure, I think I say in the clip that I like fewer apples, you can easily add a few more. Thanks!
- October 9, 2008 at 12:09 PM
- Unknown said...
hey chef john i tried this recipe but my pie filling came out all watery i added a little flour to help thicken it already but it doesn't seem to work
- October 10, 2008 at 12:42 PM
- Chef John said...
not sure. Did you peel apples? let it cool? Cook it long enough? Mine was not thick, but wasn't very watery either. Maybe your apples were a different variety? Red/Gold Delicious tend to be wetter I've found.
- October 10, 2008 at 12:50 PM
- Darling Makeup said...
Making this as I type... it's in the oven and smells delish! The caramel sauce is so VERY yummy... I can't WAIT!
THANKS! - October 12, 2008 at 7:23 PM
- Chef John said...
great! make sure you cook it nice and golden-brown, and let it cool ALL the way before eating.
- October 12, 2008 at 8:39 PM
- Darling Makeup said...
I did... it was SO good! Thanks again!
- October 13, 2008 at 3:04 AM
:D Hey, Chef John. I tried the recipe and it came out with awesome results. I'm 15 years old, so when my parents came home after I cooked this, they were stunned. My mom said she was jealous that my first pie turned out like this(it was pretty AND delicious). So, thank you. :) I've tried a lot of your recipes, but this is the first one I decided to photograph.
Here is a picture:
-Savannah - October 16, 2008 at 10:30 PM
- Chef John said...
That's awesome! Congratulations!!
- October 16, 2008 at 10:38 PM
Okay, I made the pie and it was really tasty and good. I even sliced the apples like you (and almost everyone else does). I gotta say, though, that I really prefer to cut each apple quarter into two or three slices and then cut them crosswise. This way, when you take a bite it's much easier to eat and there are no long slices to flop across your chin. Maybe I'm just a messy eater but I gotta say my apple pie is always well received. Thanks for the recipe--I will make it again.
- November 2, 2008 at 5:16 PM
- SP said...
Hi Chef John --
Love your blog. I am eating your pie right this minute. (One hand on keyboard; one on fork) It's delicious! It was easy as -- well, pie.
Thanks! - November 11, 2008 at 10:32 PM
Wowwie, this pie is cooking in the oven as I type. Can't wait to taste it! I'm loving your site!
- November 12, 2008 at 8:59 PM
Thank you for this great recipie. My family had our early Thanksgiving with extended family this weekend and I made this pie to bring. It looked so pretty and tasted amazing. Everyone raved about it and lots of request for the recipie were made. So if traffic on your site increases this week... ;). It is simple and taste like apple pie, just better than usual. I also used the idea of the carmel syurp on a dessert for tonight, with great results. I made a tart with pears, cranberries and pecans then drizzled with the syurp and baked. Yum! Thanks again.
- November 19, 2008 at 12:11 AM
Hey Chef John!
I've actually been wanting to learn how to make pie in preparation for the holidays. :P When I saw this recipe, I knew this is exactly the thing I want to start off with, seems simple enough and your pie looks really amazing! Thanks so much for posting this up! I look forward to checking out all your awesome recipes. Keep up the great work!! (: - November 27, 2008 at 2:16 AM
- Yubi Shines said...
Thanks for the recipe, although I wussed out and added flour to it. I also tried to be virtuous and add a fifth apple, but it looks like my pie dish is just a little too small or shallow, so I'm sitting here waiting for it to bake and nibbling on apple slices. :P
- June 3, 2009 at 10:33 PM
- Chef John said...
the waiting is the hardest part
- June 3, 2009 at 10:54 PM
Chef John, I used your Mom's crust recipe and made the key lime pie and it turned out great. I am wondering if I use the same crust recipe for this apple pie should I pre cook the crust as in the key lime demo?
-Thanks - July 29, 2009 at 10:29 PM
- Chef John said...
no, not for apple pie. Just follow this recipe. the crust is raw
- July 29, 2009 at 10:37 PM
Chef John, I made this recipe and the crust and flavors came out perfect but the apples stayed a bit too crisp. Any suggestions for getting the apples to soften up a bit without overcooking the crust?
I was thinking of trying smaller slices or less apple in general.. I was using gala apples. - August 1, 2009 at 4:17 PM
- Chef John said...
yes, thinner slices OR you can cheat and saute the apples for a minute in a little butter and add them...even tastier!
- August 1, 2009 at 4:28 PM
I made this with apples from my tree - it was absolutely incredible and very easy to do!!! LOVED IT!. I will definitely try some of your other recipes!!! Wish I could add the picture I took of it.
- August 31, 2009 at 11:51 PM
- wilco said...
Hey i only have 4 green apple in my frig... would it also work with this recipe?
- September 12, 2009 at 11:50 PM
Hey Chef!
Would you mind scribbling down you recipe for the pie crust - where i live access to ready-made ones is painfully difficult and cost prohibitive too.
Just the ingredients and the proper ratios to get the perfect crust for this pie recipe.
Thanks in advance! - November 10, 2009 at 6:59 AM
Well I guess I just didn't look around enough. I just found you Tres Leches Cake recipe and thank you thank you thank you.
Now, I can make it myself and won't have to spend $28.00 a pop at Pierre's in Chicago.
Every recipe of yours I have tried has turned out simply wonderful.
Most of your recipes are also so very simple.
Congrats on your win. Chef John, you really deserve the recognition.
C. - November 21, 2009 at 10:55 AM
Dear Chef John,
I made your mom's Tres Leches Cake for my husband's work buddies and now they all want the recipe.
I wish you would do a cook book.
I love your videos but wish you would also put in writing in addition to the ingredients the prep.
I had told my husband (also named John) to save me a piece, but the cake went so fast that I didn't get to try it. They said it was divine.
So easy, so elegant.
My foodwish is for you to do a cookbook and to sign a copy for me.
Please consider doing a cookbook.
Include your Split Ham & Pea Soup, Tres Leches Cake, Asparagus with ham, garlic & lemon and oh heck, just try and cram in as many of your wonderful recipes as possible.
I would buy a cookbook from you in a heart beat.
If I could get a signed copy that would be my biggest foodwish.
Simple is best, so many recipes you have I have tried and they are simple, fast and elegant.
Forget the Bam, forget the yummo Chef John, you rock!
Love C.
ps: I don't sign love very often. - November 23, 2009 at 3:50 PM
dear chef,
I am only 14 and have not done too much cooking since i left my grandma's house. I always had my grandmothers guidence when cooking. I always wanted to know how to make a pie homemade. i got a ice cream maker and was looking on you tube for more help and tips the i saw our link, typed it in,vand before you know it ive read and watched every video on yur site. my favorite was the key lime pie but i couldnt find the ingredients posted? i dont know but if you could post it that would be great. i find the video very helpful. i find all of them verry helpful actually. my mom is taking me to the store tomorrow and i plan on making as manny of your foods as possible. but i think i will start with the apple pie just because i love it soo much!!:p... you have in spired me to try new things and how fun it is to cook. And how funny you can make things look (like the cake flower pot that im going to do for my grandma next time i see her;D haha). Thank you for the help and inspiration i needed. I will comment again when i bake the pie. Looking forward to making everything you have showed me. - December 30, 2009 at 11:38 PM
- Chef John said...
the key lime ingr are under the video. thanks!!!
- December 30, 2009 at 11:53 PM
- Al Moynee said...
Dear Favorite Chef John,
I'm trying to get that Apple Pie Recipe but i cant get it, i am sure missing something www.foodwishes.com dont work for me maybe you can send me a link.
Thank you
Al - January 27, 2010 at 5:02 PM
- Chef John said...
looks fine to me!
- January 27, 2010 at 5:18 PM
- Diana said...
Thanks for the recipe.. I made this recipe....yammiiiiiii...
- January 28, 2010 at 1:15 PM
Thanks a lot for your recipe. It's the best apple pie i've ever eaten:)
- February 22, 2010 at 5:11 AM
Thanks a lot for your recipe. It's the best apple pie I've ever eaten.
- February 22, 2010 at 5:14 AM
- keii said...
thanks for the recipes,, i like it..:)
- April 23, 2010 at 3:31 AM
- Erin Phang said...
I just finished baking this apple pie and waiting it to cool down now :D
Can't wait to see how it tastes.
I never made pie before and I found this recipe quite simple, which encourage me to try it.
Thank you Chef John ♥ :) - August 21, 2010 at 5:17 AM
I just finished tis apple pie...It is incredibly yummy...It was a bit wattery but I didn't mind because that made the base really sweet.....I used one of the local dough because super market didn't have the ne you used....I also used only brown sugar because the dough I used was buttery and I thought I could avoid some calories.....
The only bad thing is that some of the caramel spilled the oven and now I'm trying to get it off....There's still some there and it's getting on my nerves...any tips?
It's a great recipe really tasty and I'm now in the dilemma to buy vanilla ice cream to serve it with or not... :) - October 12, 2010 at 10:14 AM
- Unknown said...
This pie was a total hit with my family. They preferred it over my mother in laws applie pie which is a huge feat. As she has been baking for 50+ yrs.
- December 16, 2010 at 9:52 PM
Hey Chef John. I made this yesterday evening, and now there's only one slice of the pie left! I was wondering, when I made the caramel sauce, it didn't turn out as watery as yours did in the video. Also, some of the sugar didn't really dissolve. I let it come to a boil like you said before turning it off. Also, I made the caramel sauce before slicing the apples and all that prep. Any thoughts? Please answer. Thanks.
- January 8, 2011 at 7:59 PM
- Chef John said...
sorry, not sure i understand. If it boiled the sugar must have melted.
- January 8, 2011 at 9:04 PM
- Dave said...
I made this apple pie over the weekend and it definitely is the best pie I have tasted! Everyone loved it too. Thanks Chef John!
- January 10, 2011 at 9:36 AM
Tried this recipe today, used your mum's pie crust recipe for the crust :). MY first attempt at making pastry and pie! Not bad for a first attempt and the crust tasted good!!! thank you
- April 17, 2011 at 10:58 AM
free at last, free at last....from peeling apples for pie. thank you, chef john.
- May 7, 2011 at 7:21 AM
@ milkshake regarding the blueberry sauce: While blueberries are a typical American berry, you should try making the sauce with black currants which are the equivalent of blueberries in Europe. Blueberries are very sweet (and bland) and while they have good flavor, they are not as flavorful and colorful as black currants. My mom makes black currant jam by using a similar technique 1:1 proportion of sugar and currants (that have been blended in a food processor) all mixed up and warmed up on the stove (just up to a boiling point) in a large pot and cooled off. The procedure is repeated over the course of about 3 days. End result: awesome jam that gets jarred and kept in the fridge for those cold winter days :) Tip: make sure you use enough sugar, otherwise the currants will go sour. If you want more syruppy jam, do not boil the currants for that long and you can use it for pancakes. I eat this jam on just about anything: crepes, pancakes, with ice cream, french toast, even drop a tablespoon in a smooothie for some color and flavor. :)
- July 15, 2011 at 1:35 PM
Ahhhhhhhhhhh yum(:
- September 15, 2011 at 10:10 PM
What a great idea, but WHAT KIND OF APPLE did you use? I prefer jonathan but those don't look like jonathan. yum yum
- November 10, 2011 at 10:55 AM
In his comments, he stated that he used Gala apples. Great recipe but use a drip pan underneath.
- November 10, 2011 at 10:38 PM
The pie sounds delicious. I am wondering how the peels came out since the apples went in unpeeled. Where they soft like the apples or where they pliable like skins when the pie was done baking?..Thanks you for any info. Before I spend my time making this pie I would like to know..Thank you.
- November 14, 2011 at 9:29 AM
- Chef John said...
Mine were soft, but you can peel first if you want. Enjoy!
- November 14, 2011 at 11:02 AM
- Chef John said...
Mine were soft, but you can peel first if you want. Enjoy!
- November 14, 2011 at 11:02 AM
- netto said...
This may be a horrible question, but can I use those disposable aluminom pie pans for this recipe? I have everything but the glass pie pan :( I sooo want to bake this pie!
- November 19, 2011 at 6:12 AM
- Chef John said...
Yes u can!
- November 19, 2011 at 9:21 AM
- bsktlady said...
I tried to post earlier, but for some reason my comment/question didn't show up :( My pie turned out great, but I had a soggy bottom crust. It may have been from soaking the apples in a water/lemon bath to keep them from turning color. The sauce was heavenly, but I think added to the moisture creating the soggy crust. Any ideas to prevent this? Recipe was yummy though.
- November 23, 2011 at 7:23 PM
I made this pie exactly as shown, except I used Macintosh apples, since I already had a bag full and the crust and wanted to try the recipe. I agree the bottom crust was soggy, and wasn't excited about the skin. Still, the top crust...SUPER YUMMY. I did squirt lemon juice on the apples, but did not soak them. The next day was when the pie seemed to come together. And we had already eaten half of it. After almost 24 hours of refrigeration, the bottom crust didn't taste as soggy, and the skin on the apples was less obvious. I think the key to this pie is to get it into the fridge as soon as it cools off enough, and then try not to think about it until the next day.
- November 27, 2011 at 4:30 PM
I loved this Apple Pie, I am a beginner cook this was so easy for me!! Plus my brother in law who never comments on anything said WOW!!! I appreciate your videos, it helps to see you do it. P.S. I used 2 honey crisp and 1 granny smith- had a tart/sweet effect!! LOVE IT! Thank you!
- December 6, 2011 at 11:08 PM
- Unknown said...
hi chef john!
was there something wrong with the video? cause i couldn't view it from any computers!!! :( - January 23, 2012 at 9:42 PM
I have been dying to view this video, but I also can't view it. Will you please take a look at it Chef John?
- April 6, 2012 at 5:52 PM
I've tried this one and it was AMAZING. Thanks Chef Jonh.
- May 29, 2012 at 2:06 AM
- supermario106 said...
i made this today and trust me it came out very well. i made two pied and was so excited. Love your recipes. the link should direct you to a picture of those i made.
https://www.facebook.com/photo.php?fbid=10150858757026127&set=a.376897206126.155232.510396126&type=1&theater - June 4, 2012 at 2:45 PM
Do you like this apple pie filling or the Easy Apple Pie Filling better? They're both very easy, but I don't know which one would be better.
- July 10, 2012 at 11:01 PM
- Vanessa said...
Hi Chef John,
I made this recipe a year ago and it came out fabulous! Best apple pie ever. Then I made it yesterday *whomp whomp* - soggy city. I poured out a cup of water from the pie! The crust was soggy and fell apart. The apples weren't that soft either. What happened? I used 6 Braeburn apples, red skinned, not peeled. No pre-soaking of apples. Followed recipe exactly. Help please! - October 2, 2012 at 9:55 AM
This sounds great! Would the caramelization process work just as well for fresh pineapple, too?
- October 17, 2012 at 1:08 PM
- Annonymous- said...
Hello Chef John! My sister and I followed your recipe but when the pie was done and cooled there was about a cup of excess liquid left sitting around in the pie. Was there something we did wrong or....?
- November 25, 2012 at 4:43 AM
- cookinmom said...
CJ...would sand pears work in this recipe as they are much firmer and almost like an apple? Have many here and it probably would go good with caramel sauce!
- June 16, 2014 at 10:43 PM
- Chef John said...
If never had a sand pear, so not sure, but you could saute a wedge and test the texture. Cooked pears are much grainier than apples.
- June 16, 2014 at 11:08 PM
- Novonia said...
I made this the other night, and it was a wonderful apple pie. I did follow the directions but had a mishap, my pie was super extra juicy. In fact it was so juicy after we took out our 3 slices to eat (cut pie in 8 btw) there was a flood of juice into the vacant space.
Just as tasty as a normal pie though, don't know what went wrong.
I had an idea though, and boy am I glad I screwed up somehow! I held the container gently and slowly tipped the juices into a small 1c plastic container, covered it and set it in the freezer.
The next night when we dished out the pie I was able to scoop some out onto each piece. *yum* It was like apple pie sorbet! Even thought it had been frozen a day it was scoop-able with a normal spoon. Totally delicious! It wasn't too sweet, with a very apple prominent flavor.
Any idea how I can get this goodness without making pie first?? What if I don't screw up again and get just get a great apple pie and not a two for one deal? - November 16, 2014 at 9:27 PM
- Justin C. said...
Hey Chef John! I'm planning on making this for
a potluck next Wednesday.
How should I go about making this ahead of time? - May 19, 2015 at 2:41 AM
- Unknown said...
Great recipe. I made this pie 4 times and always good. Thanks for sharing.
- July 20, 2015 at 10:25 PM
dear, chef john
This Pie done made me cry. - November 26, 2015 at 4:20 PM
- Unknown said...
I made it, the apple filling is still crunchy, hope there is a precooked filling version, so the choice of apple wouldn't be too much a problem.
- February 13, 2016 at 7:28 AM
- Unknown said...
Absolutely delicious. Made this pie for me and my husband and he loved it. Made a pie for parents and then a pie for neighbors. They all loved it. I did use the Pillsbury dought which made it so simple. Now what to do with all my extra apples from my neighbors tree. Chef John can you please help me figure out how to translate your Carmelized Apple Pie into a freezer recipe so I can have it anytime of the year? Please please help me convert. Thanks.
- October 1, 2016 at 12:10 PM
- Unknown said...
Hi CHef John, what happened to the video? It would be great to see you prepare this.
- November 1, 2018 at 5:42 PM
- Nobody said...
If the video in the recipe does not work, you can find it here:
(Chef John, I hope you're OK with me posting the link here!)
Great recipe, btw! :D - January 16, 2019 at 9:21 AM


text:
Export 110 results:
Author Title Type [ Year] Filters: Author is Angel P. del Pobil [Clear All Filters]
"UJI RobInLab's Approach to the Amazon Robotics Challenge 2017", in 2017 IEEE International Conference on Multisensor Fusion and Integration for Intelligent Systems, Daegu, Korea, 2017.
, "A Model of Artificial Genotype and Norm of Reaction in a Robotic System", in International Conference on Simulation of Adaptive Behavior, 2016.
, "Adaptive Saccade Controller Inspired by the Primates' Cerebellum", in IEEE International Conference on Robotics and Automation (ICRA), Seattle, Washington, USA, 2015.
, "Antecedents of Behavioral Intention to Use Mobile Telecommunication Services: Effects of Corporate Social Responsibility and Technology Acceptance", Sustainability, vol. 7, p. 11345, 2015.
, "Body Language for Mood Induction Procedures", in Proceedings of the Tenth Annual ACM/IEEE International Conference on Human-Robot Interaction Extended Abstracts, New York, NY, USA, 2015.
, "Determinants of Behavioral Intention to Use South Korean Airline Services: Effects of Service Quality and Corporate Social Responsibility", Sustainability, vol. 7, p. 12106, 2015.
, "How important is body language in mood induction procedures with a humanoid robot?", in Robot and Human Interactive Communication (RO-MAN), 2015 24th IEEE International Symposium on, 2015.
, "Online teaching of humanoid robots", in Human Robot Interaction Education Workshop, Portland, Oregon, 2015.
, "The Robot Programming Network", Journal of Inteligent and Robotic Sytems, vol. 81, no. 1, 2015.
, "Tombatossals: A humanoid torso for autonomous sensor-based tasks", in Humanoid Robots (Humanoids), 2015 IEEE-RAS 15th International Conference on, 2015.
, "Usability of the Stylus Pen in Mobile Electronic Documentation", Electronics, vol. 4, p. 922, 2015.
, "An Active System for Visually-Guided Reaching in 3D Across Binocular Fixations", The Scientific World Journal, vol. 2014, 2014.
, "Animal Social Behaviour: A Visual Analysis", in From Animals to Animats 13, vol. 8575, Springer International Publishing, 2014, pp. 320-327.
, "Animal Social Behaviour: A Visual Analysis", in From Animals to Animats 13, vol. 8575, Springer International Publishing, 2014, pp. 320-327.
, "Bayesian Multimodal Integration in a Robot Replicating Human Head and Eye Movements", in IEEE International Conference on Robotics and Automation (ICRA), 2014.
, "Fostering Progress in Performance Evaluation and Benchmarking of Robotic and Automation Systems [TC Spotlight]", IEEE Robotics Automation Magazine, vol. 21, pp. 22-25, 2014.
, "A hierarchical system for a distributed representation of the peripersonal space of a humanoid robot", IEEE Trans. Auton. Mental Develop, pp. 1–15, 2014.
, "Learning the visual-oculomotor transformation: Effects on saccade control and space representation", Robotics and Autonomous Systems, 2014.
, "Optimized Renewable and Sustainable Electricity Generation Systems for Ulleungdo Island in South Korea", Sustainability, vol. 6, p. 7883, 2014.
, "Application of the Visuo-Oculomotor Transformation to Ballistic and Visually-Guided Eye Movements", International Joint Conference in Neural Networks. 2013.
, "Contact Localization through Robot and Object Motion from Point Clouds", 13th IEEE-RAS, International Conference on Humanoid Robots, HUMANOIDS. IEEE, Atlanta, GA, USA, 2013.
, "Depth Estimation during Fixational Head Movements in a Humanoid Robot", in Computer Vision Systems, vol. 7963, Springer Berlin Heidelberg, 2013, pp. 264-273.
, "Find It – An Assistant Home Agent", in Trends in Practical Applications of Agent and Multi-Agent, vol. 221, Springer International Publishing, 2013, pp. 121-128.
, "Integration of Visuomotor Learning, Cognitive Grasping and Sensor-Based Physical Interaction in the UJI Humanoid Torso", in Designing Intelligent Robots: Reintegrating AI, vol. SS-13-04, AAAI, 2013, pp. pp. 6-11.
, "Naming Qualitative Models Based on Intervals: A General Framework", International Journal of Artificial Intelligence, vol. A13, no. 11, pp. 74–92, 2013.


text:
Newsletter Video, September 2013
Football Injuries:
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Additional links
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1,881 undergraduate and graduate students awarded degrees
Princeton University awarded degrees to 1,128 undergraduates and 753 graduate students at its 262nd Commencement Tuesday, June 2.
In addition, the University conferred honorary doctoral degrees upon five individuals for their contributions to civic engagement, performing arts, engineering and sustainability: Ernesto Cortés Jr., an influential community organizer; Ruby Dee Davis, a renowned actor and civil rights activist; Irvin Glassman, a leading figure in combustion and energy research and Princeton's Robert H. Goddard Professor Emeritus of Mechanical and Aerospace Engineering; Meryl Streep, an Academy Award-winning actor and advocate for women's rights; and Alice Waters, a celebrated chef and proponent of sustainable cuisine.
President Shirley M. Tilghman, the 19th president of Princeton, presided over the exercises and addressed graduates. Approximately 7,000 guests attended the morning ceremony on the front lawn of historic Nassau Hall.
The valedictory oration was delivered by Holger Staude, an economics major who is an accomplished actor and pianist. Staude graduates with certificates in environmental studies, finance and musical performance. He received an offer to study acting for a year at the prestigious Paris National Conservatory for Dramatic Arts after graduation, but he will pursue his declared passion for economics in a research position with the merchant bank Allen & Co. in New York.
Salutatorian Stephen Hammer, a classics major, delivered the salutatory address, which at Princeton is traditionally given in Latin and is the University's oldest student honor. The tradition dates back to an era when the entire Commencement ceremony was conducted in Latin. The Latin salutatory began as a serious, formal address, but today it often includes humorous tributes and recollections, as well as a farewell to Princeton campus life.
Because few students today know Latin, the new graduates follow along using printed copies of the remarks. Traditionally, these include footnotes telling when to clap (plaudite), laugh (ridete) and shout (conclamate). Guests and other audience members do not have the annotated copies, a practice dictated by tradition because the salute is directed to the members of the class.
In addition to studies in Latin and Greek, Hammer pursued political theory and themes of right and wrong in his academic work while also participating in ROTC at Princeton. His commitment to duty will lead him to serve in the Army infantry after first serving as a Rhodes Scholar for two years at the University of Oxford to earn a master's degree in theology. Hammer plans to attend law school with the hope of one day becoming a judge.
Class of 2009 by the numbers
597 men, 524 women
952 bachelor of arts
169 bachelor of science in engineering
1,121 total class of 2009 undergraduate degrees awarded
7 degrees were awarded to graduates from former classes
Class of 2009 honors
465 received honors (41.5 percent of the class)
90 highest
170 high
205 honors
Graduate degrees
349 doctor of philosophy
231 master of arts
66 master in public affairs
16 master of science in engineering
28 master in finance
25 master in public policy
24 master of architecture
10 master of engineering
2 master of arts in Near Eastern studies
2 master of fine arts


text:
Drunk Driver Dressed As The Joker Takes Hilarious Booking Photo [PHOTO]
Dennis Lalime is going to have a tough time showing his (unmade-up face) around town.
The 64-year-old Pittsfield, Maine man was arrested for drunken driving this past weekend after he was coming home from a Halloween party.
Unfortunately for Lalime, he was dressed up as The Joker and his booking photo captured it in all its soon-to-be-made-fun-of glory.
Hopefully, Lalime knows not to drink and drive ever again. Hopefully, he also knows not to wear costumes in the future that require him to do anything to his face because, well, this is what can happen.


text:
Next Tuesday, the 12th of February, is Pancake Day (a.k.a. Shrove Tuesday). Pancake Day is the only food holiday that I never miss.
I tend to call pancakes crêpes here, to avoid confusion with American pancakes. But Crêpe Day sounds silly (and a bit pretentious), so today they're pancakes.
There are many ways to eat a pancake.
If I'm ordering one at a fair, I tend to go for a slathering of Nutella that bubbles and pales as it warms on the circular hot plate.
Sometimes, at home, I swirl double cream and maple syrup in the middle, then roll it up into a tube. Each slice drips as you eat it, so you have to sweep it up with the next slice - just for the same thing to happen again.
Recently I made a version of this unusual food52 recipe: pancake parcels filled with a ricotta-mascarpone mixture, topped with a honey and blood orange sauce.
Today I cooked a banana with a tablespoon of butter, a tablespoon of maple syrup and a pinch of salt until the slices were caramelised and soft. Piled onto two hot pancakes with a splash of double cream and a touch more maple syrup, they made an oozy, sweet and filling pudding.
But, to be honest, I usually eat pancakes flipped onto a plate straight from the pan, soaked with lemon, sprinkled with sugar straight from the packet and eaten with my fingers, standing in the kitchen, while they're still hot and crispy around the edges. They're perfect as they are - I certainly don't blame you if you never try them with anything other than lemon and sugar.
However. Sometime around the beginning of the year, mum and I were making pancakes when I noticed some leftover thyme on the counter. On a whim, I crushed a few leaves into the sugar with my fingers. It adds a background herbal note that gives it a little edge.
How do you eat your pancakes on Pancake Day?
Pancakes with Lemon & Thyme Sugar
(adapted many years ago from Delia's Complete Cookery Course)
15g unsalted butter
55g plain flour
pinch of fine sea salt
1 egg
100ml milk
25ml water
a lemon
a few spoonfuls of sugar
a few springs of thyme
Melt the butter in a large, sturdy frying pan. Keep heating until the foam dies down and the butter is full of rusty flecks (see brown butter foundation for more guidance). Pour into a bowl to cool.
Tip the flour and salt into a mixing bowl and whisk together. Make a well in the middle then break the egg into it. Whisk in, incorporating some of the flour. Pour in a bit of the milk and whisk in, slowly incorporating all the flour and milk. Add most of the water, reserving a dash to change the consistency if needed - it should be around double cream. Whisk in the butter. Scrape the batter into the milk measuring jug, to make pouring easier (or use a ladle). Leave to sit for a few minutes while you organise the fillings - in this case, slice up the lemon and briefly rub the thyme leaves into the sugar.
Heat the pan up over a high heat - once you can feel a strong heat when you hold your hand a few inches above the pan, turn the heat down a bit and add a small knob of butter and swirl around (if the pan is hot enough, the butter browns almost immediately after it melts). Holding the pan at an angle, pour a bit of the batter into the pan and swirl into a thin layer. When it starts to brown around the edges, flip. Once that side is done, remove to a plate and serve immediately with the lemon and sugar (or stack on a plate with kitchen paper in between, then reheat when you serve). Adjust the consistency if the pancake is too thick and repeat, melting a little butter in the pan each time. The batter keeps in the fridge for a day (whisk it back together before using).
(Makes 5-6 pancakes, easily multiplied up)
A few more posts about
2012: Crêpes Suzette
2011: Dusky Caramel and Raspberry Crêpe Cake
2010: Wholemeal Crêpes