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The Facebook News Feed was first introduced all the way back in 2006. "News Feed highlights what's happening in your social circles on Facebook. It updates a personalized list of news stories throughout the day, so you'll know when Mark adds Britney Spears to his Favorites or when your crush is single again," early Facebook engineer Ruchi Sanghvi wrote at the time. "These features are not only different from anything we've had on Facebook before, but they're quite unlike anything you can find on the Web."
She was right, to a (debated) degree. Facebook ended up patenting the News Feed in 2010 (technically, Facebook has rights over "dynamically providing a news feed about a user of a social network").
The News Feed changed the way we digest content from social networks, and has inarguably influenced all other platforms that have come since. But is it working anymore?
I've seen way too much of this lately:
I don't know the person who wrote this. I don't know any of the people mentioned. I don't know anyone who's commented on this. I do, however, know the person who Liked the status update. That's it. It's beyond me why Facebook thinks this is important enough to surface.
And there's this:
In this case, I do know the person who wrote the original post. It makes sense to me that this would hit my feed. But why would the fact that they further commented on this post show up when I never even saw the original post itself? That's getting just a little meta, isn't it? Especially considering the fact that Facebook is supposed to be introducing nested comments; this means that the site will soon allow you to Like or comment on comments. Which, apparently, means I could someday see an update in my News Feed that says something like "Adam commented on a comment on his own post." It's hard to think about an update I would care less about.
There's also a lot more of this showing up:
I don't Like Dorito's (emphasis on the capitol "L." I have no ill will or real feelings toward actual Dorito's). The person that posted this isn't on my Close Friends list. But it's a sponsored post – so, obviously, it gets a significant bump.
Another strange choice is the timing with which items are hitting my News Feed. Take a look at the image at right.
The first post was written 12 hours ago. The second nine, the third two hours ago, and the last one, a whopping 17 hours ago. So what signals is Facebook using to determine that they show up in the order they do? I'd imagine the more comments or Likes something gets, the higher the status gets bumped… but then this arrangement doesn't make sense. What it has to make you wonder, of course, is what you're missing out on. And don't put too much faith in using the "Most Recent" view; that is showing you the most recent top stories… so it's really just the same content you'd see otherwise, just in chronological order.
The News Feed is increasingly being overrun with content we don't care about, and it's taken a distinct turn for the worse lately. Facebook has given us tools to try and ease this pain: We can hide status updates from overzealous or obnoxious posters, the ticker was suppose to help cut down on clutter, and the lists we're able to curate was supposed to help us limit who can see our content, but whose content we most often see. Lately, none of that seems to be working – and the effect is that Facebook is becoming boring.
The News Feed is the number one stop when you log in; it's where you spend most of your time, where you look for interesting social information to dive deeper into. It's the jumping off point into Facebook – and it's doing a terrible job of engaging us right now. The News Feed algorithm gained yet more attention this past fall when a programmer found a URL revealing what your totally unfiltered, un-Facebook managed stream would look like. Facebook argued this wasn't truly all of what was hitting the News Feed, but it certainly made it clear that users were unhappy with the current system as is.
Facebook talked a little about how it determines what to show you around the same time as the "all view" story broke. If you interact with someone's or a page's posts often, you see more of that; if other people ignore a post, you probably won't see it; if you often comment or Like photos, you'll see more photos, and if you Like a status update about someone getting engaged, you'll see more of that, etc.; if posts are receiving complaints, you are unlikely to see them when you log in.
The problem is that for Facebook to properly curate your News Feed, it's requiring your interaction. You have to exhibit some sort of behavior for the social network to determine what you want to see, and from whom. The problem is that as it currently stands, I'm not motivated to interact with very much of the content I'm seeing on Facebook. I don't care who Liked a post from a person I don't know. I don't care who commented on their own status. I'm going to keep ignoring these updates, keep getting bored, and log in less and less. It's a cruel cycle.
Maybe it's that there are too many mechanisms available for our own tinkering with the News Feed. In addition to all the "Show in News Feed" or hiding functions we're able to use, there's also post promotion. It's a veritable cornucopia of ways in which users are able to manipulate the natural stream of the News Feed. Is too much human the problem?
Whatever's to blame, fingers crossed it gets fixed. Because right now, the gateway News Feed is supposed to be for Facebook is all locked up and uninviting.
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Why should People Enjoy Caravan Holidays A great deal?
Many people look forward to spending a whole week at luxurious resort or hotel where are going to treated like royalty. Others anticipate their caravan holidays.
It isn't just about the destination. It is about the journey. The instant that you just triggered towards the horizon is when the enjoyment begins. It will have one assigned driver or maybe more. Hopefully many making sure that she or he doesn't reach miss every one of the fun on board. There may be plenty to accomplish, from handmade cards to napping, doing nothing, reading, consuming the sights, eating, etc. What other activities is possible in the moving caravan? Well, whichever they are, people who go by plane doesn't arrive at enjoy them.
Travelling inside your portable college accommodation will give you a lot of room to improvise. Imagine if you fall in love with a place you are driving by throughout on your path for a destination? The answer then is as clear as water; you hit the brakes and prevent to enjoy its charm and beauty.
Having mentioned many of the important things about the journey, the destination itself has some positive factors over the college dorm at the heart of some city; it provides a sense of belonging. It is a fact that if you intend to go to a big city, a caravan is probably not probably the most convenient mode of transport. However , if you are interested in a time period of relaxation, to take a seat back and revel in life with family, a caravan could be on the list of top three choices.
Of course not everybody who chooses to own caravan holidays owns a caravan, no. You are able to rent any gift giving occasion caravan. Most of the caravan parks are situated either nearby the coast or near a topic park. Or just in the heart of nature with sufficient of trees and lakes around it for water activities. No matter the reason, they're attractive locations with sufficient of entertainment suggestions.
Many people see a same caravan park year in year out. They meet their friends there and spend their holidays catching up, having lunch and dinner together. This is a strong bond that may be produced by sharing happy times. While for most people their holidays really are a limited period time a year, they tend to spend all of them with those friends they have come to know over the years. It's a real sense of belonging. So you might say, such a holidays provides you with freedom but in addition commitment simultaneously.
If we speak about people whose preferred choice wouldn't normally become a caravan park, having kids may be a deal breaker in terms of choosing their holiday plan. In a lot of cases caravan parks are the most useful option for any family with young children. What now with two children under five? Although your first number of destination could well be Paris, The big apple or Miami, a caravan park could possibly be the best and many fun holiday place to go for the household as a whole. After all, time flies and memories would be the only thing i am available.

subset: commoncrawl


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Uploaded by chuckchillout8
Hi Art
I posted your last letter about technique and put up some illustrations to help.Let me know if I got any details wromg and if you look at your paintings and remember any more details about how you did anything, let me know!I wanna ask you about the Flintstones next. The first season has some of the most beautiful BGs I've ever seen in cartoons.You painted the original title sequence right?
Ed's layouts and your colors and techniques are just amazing!
Did you spend extra time developing this style?I love the techniques on the caves-some shadows on the rocks done with friskets, some painted on with big brushstrokes. Sponge over more sponge, but such control! Did you use different kinds of sponges? With different sized holes?How do you keep so many details from looking messy?It seems like you designed every stroke and frisket.The green skies are really cool too.
Hi John,
Your latest post is excellent.
all kinds of stuff: Color Theory- Art Lozzi explains some technique
I had no idea that all these bgs still exist. Soon I'll be asking YOU lots of questions.
I'm trying -I really am- to put more importance onto the ones you mention. This has nothing to do with modesty. I do remember them and I remember the fun.
I remember standing there (never sat) squirting paints out of the bottle -sometimes into a baking dish, sometimes onto a cel. Another "palette" was a cupcake form for 12 cupcakes. Must've had about ten of them. Very good now that I look back at it.
You could dip your brush into the color and then brush a sponge, lightly, or you could dip the sponge itself into it. Of course you couldn't dip a roller into it. The roller had the sheets of celluloid. Some of the most amazing blends came up this way. Would you classify this as "technique"? It wasn't as controlled as it might appear, but there was always that critical eye that said, "No!" or it said "OK." It wasn't up to Bill and Joe or up to the animators and layout guys. It was entirely up to the bg painter.
By the way, maybe these bloggers today would like to learn how we held down our Bristol paper while we painted. Remember that we also had long repeat pans to do as well as the single frames. I don't know how backgrounds are done these days -I have NO idea- but after our paper was punch-holed for the pegs, we taped down the top and bottom and began, making sure the paint was always of a consistency that would prevent buckling. Acrylics helped us -the thickish consistency was useful.
This, too, is why we avoided using water colors and such; i.e., the paper must never get drenched. When we needed to show a wet, watery effect, it was often on water color paper.
Sponging? Different kinds and sizes of sponges? Yes. Even used crinkled up kitchen paper towel, toothbrushes for splattering too. This is why I say that it was fun. What can you think of next to use?
This taping down was done onto a very flat wooden board, about 4 feet long by about 15 inches high and about 3/4 inch thick. There was more than one of them in case we had a few different bgs to do -for different shows. When only one was being used they were stacked up vertically somewhere nearby.
You can imagine what that board looked like after a few bgs were painted on it. After the overlapping sponging, rolling, brushing, rubbing, etc, it was as if we had frisketed a lot of various colors and intentional designs onto it. I always liked that look. When I decided to get a new board, I didn't want to throw out the used one. I decided to "finish" it off as a painting, adding specific designs and colors that gave it a very "modern" look. I varnished it after and hung it on a wall with a thin wood frame around it. One of them is in Redlands where my late parents lived. My niece will take it and put it into her new home. It's a great memory, practically a museum piece.
Do people know how to cut a frisket from a cel? We had the pencil-sized X-acto knives, very sharp pointed. All it took was a slight incision, without cutting all the way through. We traced over a shape that was on a page underneath and incised. All it took was a light pressure with the fingers after and the shape would pop out. Simple and safe.
The opening scenes -what you call the "title sequence"- of the Flintstones were just plain all right to me. I'm not thrilled about them to tell the truth, but they worked. Let's be frank. So-so, not-too-imaginative layouts, with all that rocky look of buildings, etc, no greenery or trees or flowers or water. I can remember other Flintstone openers too, earlier ones besides those (?) and if I remember well enough, they were better.
I thank Ed B for his own input into the flavor and developing of the Flintstones. Unique stuff. Once that prehistory style was established, Ed's style, with the feel and the taste of Bedrock, it was easy to follow suit and to develop it even moreso. After the very first ones showed success and approval, the following ones were easy, so it was endless continuity: ariations on a theme.
But I dislike the idea of teaching this sort of thing or to stress this to all those young bloggers who want to believe that a specific technique was involved, as if Art Lozzi went to a particular university to learn this. I'D WANT TO THEM TO PICK UP A BRUSH, A SPONGE, USE THE FINGERS, FRISKETS, OR WHATEVER OTHER INNOVATIVE "TECHNIQUE" AND TO EXPERIMENT. Only this way will they themselves see results. They can then say, Hey! Or No! Something from inside will guide them. An instructor can only show so much. I'm back to the beginning with "Open your eyes. Make mistakes. Goof up. Some voice will tell you that they are mistakes and you're going to work to correct them. Or to evolve them into non-mistakes". Piano players don't go straight into Chopin...or who(m)ever.
Awaiting with bated (yes, that's the correct spelling) breath,
Art Lozzi
Here are some of the amazing layouts and paintings that Art just takes for granted as "no big deal".
These layouts are by Ed Benedict. They are absolutely great. Full of contrasts. Nothing mechanical about them. Completely thought out well organized placement of all the graphic elements.
At the bridge we have a largely filled space. Then that is interrupted by a grassy hill. The next area is largely empty sky and road. A modern layout artist would probably feel guilty if he didn't fill every square inch of tis pan with objects and details. Ed, on the other hand makes every important element read clearly by the clever way he arranges the objects and the spaces between them.
Art follows this logic with his organized arrangement of colors, shades and textures.
The rocks in the bridge have about the left third (not half!) in shadow and the rest in light. If the shadows were the same size as the light areas and reached the middle of each rock, the rocks would visually be split into 2 separate objects and would not read as solid images.
The textures of the rocks are different than the textures of the plants. The shrubs are painted on with brush, while the rock textures are done with sponge.
Each area of texture on the road is actually designed as shapes and not left to random chance. The shapes are interesting and the spaces between them are too. They are not evenly spaced apart either. This makes the road seem natural or organic, even though it is actually highly thought out by a human.
Each building here is a different, yet related shape. There is a general look to them, while each is specific, following the general idea.
The color of the sky and the road is a similar greenish beige, while the buildings are cleanly separated by having an overall color of off-white.
Now within each of these general colors, there are slight variations to give the picture colorful interest and a natural feel. The shaded streaks on the road are slightly different colors than the base road color, which makes the picture colorful, fun to look at, natural and not monochromatic.
Note the shadow textures on the rocks DO NOT MIRROR THE EXACT SPACE OF THE ROCK and THEY DON'T FILL UP THE WHOLE AREA OF EACH HOUSE.
Each shadow is either sponged on, or painted on with brush-but the shape itself is clear and designed, and loosely follows the general shape of the building it helps define-without being a mathematical mirror image.
Art may think there isn't much to these paintings, but he comes from a very different era than we do. He comes from a day when people were raised on critical thinking and the difference between general concepts and specific instances. Everyone did things with thought 40 years ago. Sometimes artists of that era have trouble analyzing what they did, because it seemed to them to just come natural. Their logical planned approach to their work was instinctual to them.
Today there is no huge wealth of knowledge and experience in the back of anyone's brains that allows artists to act "instinctually". They just do whatever accidentally comes out of their pencils...or worse....Photoshop or Maya.
Take a look at the building on the right.
The whole building has a base color of off white.
On top of that, Art has sponged on a very subtle slightly different hue of off white-you don't notice that so much because...
Art then takes a large area on the right of the building and sponges on a darker more obviously contrasted shadow-and in a blueish hue.
He also has more shadow texture in a greenish hue, about the same value as the blue. This adds more richness to the painting.
On top of the sponged shadows, then Art paints on more shadows, some with brush in a washy look.
All these shadow shapes have individual shapes that form around the shape of the building, helping it look at the same time graphic and rounded and natural.
Here all the colors are variations of a similar blue, but the hierarchy of textures makes it still read clearly.
Look at all the amazing subtleties of colors in the shadows and streaks on the building here. Nothing garish, but just as delicious to the eye as rocky road ice cream is to the tongue.
This is cartoon pleasure, what every cartoon should strive for-fun pleasure for your senses.
It takes skill, taste and an appreciation for your audience to achieve this.
Today's cartoons-as well as TV, movies and music all seem to be intended to make you depressed and see the ugly side of life. A little of that would be OK, but everywhere I look or listen, I am bombarded by insults and offences to my senses. This is a fairly modern attitude in culture. It started in the 70s and has grown more grim with each passing decade.
My wish is to bring back some joy to cartoons and a reason to be proud to be human. Yes there are ugly things in the world and we shouldn't ignore them, but why do we glorify them in all walks of culture now?
All the real world ugliness of wars and hate and disease and misery could really use some balance of art that shows us of the beauty and joy that humanity is capable of when it is not trying to murder everyone.
These backgrounds are so full of thought and fun and the pleasure of being alive and smarter than the beasts.
A note on style:
Obviously these pictures are very stylish, They are not realistic at all.
BUT, they are not arbitrarily styled. Each element is made of different types of shapes and colors and textures that help define what the objects represent.
Today's flat cartoons treat everything in the cartoon like it is made of the same substance-broken glass. It is a style that is made up of the inability or unwillingness to make creative decisions.
It is "Trend-thinking". "
BUT, they are not arbitrarily styled. Each element is made of different types of shapes and colors and textures that help define what the objects represent.
Today's flat cartoons treat everything in the cartoon like it is made of the same substance-broken glass. It is a style that is made up of the inability or unwillingness to make creative decisions.
It is "Trend-thinking". "
Note that the treatment of the rug is completely different than the treatment of the rock table.
Note that the rock table stands out against the rock wall. How?
Because it has more contrast in the light and shadow than the wall.
It is a slightly different color and value.
It has a heavy black organic line around it.
It has more detail.
It takes planning and the ability to make logical artistic decisions to make a picture read clearly- and then to look nice on top of it it.
Now what the heck is this all about?


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Saturday, April 17, 2010
Original Buffalo Chicken Wings (Shaken, Not Stirred) – Totally Authentic, Or So I Hear
Now that we've established it's absolute validity, I should tell you, I'm not a huge fan. Just because a recipe is authentic, doesn't mean it's a great recipe. Don't get me wrong, I've never turned down plate of Buffalo-style chicken wings, I'm just saying there are about 20 wings sauce recipes I like better (like the ones I've already posted on the blog - see below)
Having said that, people really seem to love these, and I encourage you to give them a try. The wings are always fried in Buffalo, but a really hot oven works just fine.
To see the technique for baking the wings, click this link and watch the famous Clifton Springs Chicken Wings video, or this link which has all three of our previous chicken wing videos. Enjoy!
2/3 cup Frank's Louisiana hot sauce
1 stick (1/2 cup) cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce or other hot sauce (like the Sriracha I used)
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste
73 comments:
- Mike said...
Hey Chef, these look really amazing. Definitely going to give them a whirl. I'm from Canada and a bunch of us drive down to Buffalo, a few times a year, just for the chicken wings. We go to a place called Gagster's, maybe you've never heard of it but their wings look a lot like the ones you made there.. this might save us a 2hr trip :P
- April 17, 2010 at 2:01 AM
I like my Buffalo Chicken Wings shaken, not stirred.
- April 17, 2010 at 6:14 AM
- Henry said...
I am missing where your related posts are? I want to review all your other chicken wing recipes. I know I can search but ... that's just sooo much more difficult. ;)
- April 17, 2010 at 7:53 AM
- Alberto said...
*sigh* what I don't like about the buffalo chicken wings is the 300 pounds of butter...
but they are so good...
specially bbq + horseradish - April 17, 2010 at 9:00 AM
- Chef John said...
i put links in the last paragraph.
- April 17, 2010 at 12:56 PM
I've been making them like this for years. If you run out of vinegar, lemon juice works just as well. I found that out last weekend.
I think that Franks in some parts of the country still may be referred to as Durkees, or Frank Durkees if I remember correctly. - April 17, 2010 at 2:01 PM
Hey Chef John, i'm brazilian and i'm never going to find this Frank's Louisiana hot sauce, can you tell me what it is so I can try to find something like that here in Brazil?
- April 17, 2010 at 5:04 PM
Chicken Wings for president!
- April 17, 2010 at 5:06 PM
- Chef John said...
its a fairly mild sorta vinegary red pepper sauce. not sure what is equivalent.
- April 17, 2010 at 5:13 PM
- Chris K. said...
Thanks for sharing this, Chef!
I gotta admit, I prefer oven-baked chicken wings at home over deep-fried, weird as that sounds. They just turn out better. Easy cleanup and being healthier doesn't hurt either. Better than a poke in the eye, I tell ya.
Is the blue cheese sauce just a bottled dressing, or is there an "authentic" recipe for that too?
Also, as a Western New Yorker, have you ever tried/used Speedie Sauce grill marinade? It's from Binghamton. - April 17, 2010 at 6:13 PM
- Chef John said...
Not a lot of Speedie Sauce experience, do you have a fav recipe?
I'm not above a jar of Nancy's, but here is a recipe for homemade. http://americanfood.about.com/od/saucesdipsanddressings/r/Blue_Cheese_Dre.htm - April 17, 2010 at 6:41 PM
Sorry for what will be a lengthy comment but this recipe has put me in a quandary!
I cannot lie. I had doubts, Chef. A stick of butter? Extra vinegar? Tabasco and cayenne?
But, I reminded myself of two things: 1) You're a chef, not my doctor, and 2) You've not "stirred" me wrong yet. Armed with pure, fresh butter straight from a local farmer, I dove in.
Remembering that I live where salt and pepper are considered "spicy," I cut this recipe in half and made half exactly as directed. In the other half I used green tabasco sauce (for the sweetness) and, instead of cayenne pepper, I used 1 tsp brown sugar.
Both turned out great. Even all the spicier wings were eaten by the fussy work crowd. They said the "burn" was a small price to pay for the flavor.
The quandary? Now everyone at works expects me to feed them once a week since I've shared six of your dishes now. This is not good... or cheap. It might be cheaper to just give them a copy of your cookbook when it comes out. - April 17, 2010 at 11:14 PM
- Chef John said...
glad it worked out! yes, give them all cookbooks. :-)
- April 17, 2010 at 11:38 PM
- Chris K. said...
Thanks for the blue cheese dressing link!
I don't have a favorite recipe for Spiedie Sauce. It's an all-purpose meat marinade. You can use it with practically anything, but I like it best on grilled chicken or shish kebab. - April 18, 2010 at 4:01 PM
Dear CeeJay,
Unortunately I can't get any Frank's Hot Sauce where I live. Is there any way to emulate it? I also can't do your fantastic-looking Sticky Ginger Garlic Chicken Wings because I lack the Frank's Hot Sauce :(
LC - April 18, 2010 at 5:26 PM
For those who don't have access to Frank's Red Hot Sauce (for which you have my sincere sympathies), here's the very short list of ingredients from the bottle (which are listed in the order of what's most used in it to what's least used): Aged Cayenne Red Peppers, Vinegar, Water, Salt and Garlic Powder.
If you play around with these ingredients, it should be a consistency not much thicker than water, very vinegary, very light garlic, and a darker, dull red color. You may not know what it should taste like, but you may come up with a flavor you like. - April 19, 2010 at 11:52 AM
Thanks JP! I'll try that! T
- April 19, 2010 at 3:20 PM
Thanks Chef.
I have been a fan of yours from the day i have found your site. I love all of your recipes. Couple of days ago i was wondering why chef john has all the recipes but the hot sauce for chicken wings and there you are with the recipe as if you heard me through telepathy. Thank you so much.
So, as i was starting to watch this recipe i was surprised to see you called for franks bottled hot sauce and i thought to my self didn't chef john known for making everything from scratch or may be he was in a hurry.
I just want to let you know chef that there are so many fans in the other part of the world cooking and enjoying you recipe like me who (couldn't get franks bottled hot sauce and) has no choice but to cook everything from scratch.
If you are in a hurry, at least please post a link or type your recipes which you substitute for ready-made stuff. It will be so helpful for your fans like me who live in other parts of the world.
And keep spreading peace and happiness through food. - April 19, 2010 at 4:06 PM
- rosemary said...
Finally! Thanx sooo much! I may have lied when I said I made Clifton wings because I just used some local hot sauce brand. Not sure about the difference that this Frank's sauce would bring, but what I made was super delish! I think using some other brand may not bring the same results but it should be good. I will try JP's recipe for buffalo wings. Also googling for proportions.
- April 20, 2010 at 4:34 AM
- Unknown said...
Great recipe! In my house we like to use the same process and ingredients with 1 exception - we use drumsticks! It's a great alternative and if you're a buffalo freak like me it gives you 1 more option consume the tasty sauce!
- April 21, 2010 at 11:49 AM
Very similar to the recipe I always turn to from America's Test Kitchen. I found I like a bit of sweetness from a spoonful of brown sugar and apple cider vinegar in place of the white variety.
Though the Clifton Springs wings were quite good so maybe I will try the "vanilla" version of these. - April 22, 2010 at 9:47 AM
- Vinny said...
Can't wait to try.
- April 27, 2010 at 10:30 AM
- Buffalo Wings said...
It looks really good and simple.
- April 29, 2010 at 10:52 AM
- Mike said...
Hey Chef, how bout a blue cheese dip recipe to go with these? :P
- May 7, 2010 at 3:52 AM
This sauce is great! Try it over buttermilk fried chicken wings! mmm
- May 15, 2010 at 3:21 PM
Hi Chef John
I don't have Frank's Louisiana hot sauce. what can i use as alternative ? We have Tabasco sauce and Sriracha and other brand that are less spicy. thank you - November 8, 2010 at 4:06 AM
Used to go to a dive bar in Tempe, AZ back when I was at ASU (early 80's) and they used the Franks and butter but also added 2/3's of a packet of dried Italian Seasoning to the mix (guess it replaces the vinegar.) Fry wings and drain. Then dip into sauce with seasonings. Bake at about 325 for 12 minutes or so. Still use it today. Next time will use a shot of Tobasco and/or cayenne to up the heat. Excellent article and thanks!
- February 4, 2011 at 11:05 PM
- Maria said...
Thanks Chef John for posting this recipe. I made it along with the Clifton Springs wings recipe and they were PERFECT!!! I posted them on my blog...Chef Mommy.
Thanks again!! - February 7, 2011 at 1:40 PM
Tonight made 1 lb Buffalo and 1 lb ginger/garlic. Absolutely the best home-made wings ever!
Great site! Great recipes! - February 12, 2011 at 9:24 PM
Hi Chef John!
I am 8 months pregnant and can not stop eating these wings! They have been my number one craving. The sauce always turns out perfect, but the one thing I have yet to perfect is a crispy skin. Is there a trick to getting it crispy in the oven?
My favorite thing about this recipe is all the butter. I am trying to follow the Weston Price Diet for Pregnant and Nursing Moms, which recommends 4 Tbs of butter daily. Thanks for helping get in all of that healthy goodness! - March 15, 2011 at 11:25 PM
- Chef John said...
They never really get super crispy in the oven like frying, but try a little more flour and oil, before the high heat roast. thanks!
- March 15, 2011 at 11:29 PM
- Alex said...
I made this, and it was delicious. I have tried other ratios of franks to butter, such as 2:1 and 3:1 but it was never quite as good as this. If you want it spicier, just use 3:2 ratio with extra cayenne and Tabasco. I deep fried on 375 for 12 minutes and they were crispy. I think the flour + hot sauce = soggy mess.
- April 8, 2011 at 4:12 PM
JUANITE SAID ilove buffalo wings thanks for this recipe because last time i made it it did not come out to good but it was good
- April 27, 2011 at 1:20 PM
Just made this today and it was super delicious! I have tried all of your chicken wing recipes and i have yet to be disappointed =D
- June 18, 2011 at 12:09 PM
I love this! I'm from buffalo and moved to texas so it tastes a lot like home!
- July 14, 2011 at 5:33 AM
- Nicolas Gaviola said...
Chef John,
You seriously made my day. I've been looking to make Buffalo Chicken ever since I left the US for Europe and now, finally, my taste buds are reconciled with their childhood delight.
Amazing, Merci Beaucoup!
Nico - July 28, 2011 at 8:46 AM
I was looking for a hot-wing recipe similar to what I might find in a bar here in Alberta, this was not it.
I may try a variation minus the butter. The butter made it too greasy for my taste and it separated from the hot sauce.
The vinegar made this sauce smell stronger than it was, however the smell of the vinegar was not pleasant.
Thank you for posting the recipe and giving me some ideas, thanks to this, I will definitely try making hot-wings again with some experimentation. - August 21, 2011 at 5:36 PM
My sister and I made this for dinner last week and they were the best hot wings I ever tasted they are better then the one they sell at my local restaurant name Alondra Hot Wings.
- August 26, 2011 at 3:02 PM
- Annie said...
ok... I'm in Australia and I don't think we have this louisiana hot sauce.. any substitute ?
- September 5, 2011 at 5:35 AM
- Alaman said...
To make crispier wings in the oven: Hit them with some salt about an hour before hand, then dry them off completely with paper towels and cook at higher heat 425 - 450 degrees. Pour the grease off halfway through cooking so they don't sit in fat and get soggy. The mini brine procedure allows them to stand up to heat w/out drying out and the skin gets crispy.
- September 10, 2011 at 5:58 PM
- Tom said...
We have just finished a post basically reviewing the Original Buffalo Wings at Anchor Bar and we would like to share it with our members here.
Enjoy the post!
2bearbear.com - November 21, 2011 at 6:49 AM
- Dave said...
Chef John, let me say the wings I just made following your Clifton Springs cooking method and this Buffalo Sauce are the BEST I'VE EVER HAD! Now I love wings and eat them quite often out but have never attempted to make them until now. WOW! I picked up 5 LBS of meaty wings and they came out amazing! I did use flour AND potato flakes for extra crunch. I'll never look at restaurant wings or box wing shops the same!
Thanks for all of the amazing recipe's, my family and friends wonder how I turned into a gourmet chef. It's because I found FoodWishes.com!! - January 15, 2012 at 8:27 PM
This is my firt time making buffalo wings, and i would like to bake them, i am no sure if i am supposed to put any seasoning on it before hand since i am coating them with sauce afterward.
- January 29, 2012 at 8:31 PM
- Chef John said...
It's okay to season the wings also!
- January 29, 2012 at 8:54 PM
Hello Chef John, i live in australia and i wanted to make this but i cant find the Frank's Louisiana hot sauce. Can i sub it with anything?
- February 4, 2012 at 3:33 AM
- Chef John said...
Just another hot sauce. Not sure what u have.
- February 4, 2012 at 4:31 AM
I think you can order Franks online.
- February 5, 2012 at 1:00 PM
what should i season them with? since there are alot of spices in the sauce?
- February 10, 2012 at 9:24 PM
In Australia, Frank's hot sauce can be bought from David Jones.
- February 13, 2012 at 2:55 AM
what can i do to make the sauce a little thicker? mine came out runny, i would like to use it for a dipping sauce also..
- February 14, 2012 at 11:09 PM
- Tommy said...
Hi, Chef. Should I need to do something on the chicken wings before doing the mixture with sources?
Thanks. - April 16, 2012 at 4:28 AM
- Tommy said...
Hi Chef,
Should I do something on the wings first before doing the mixture with the source?
Thanks. - April 16, 2012 at 4:30 AM
Hey Chef,
What should i season the wings with before frying them? - May 11, 2012 at 6:31 PM
- sherri said...
I have been loving all of your recipes!! Is there a way to print them without getting all the comments?
- July 29, 2012 at 10:25 PM
- Chef John said...
No, sorry
- July 30, 2012 at 2:37 AM
- Bushy said...
Hey Chef, I've made your buffalo sauce about four or five times now. Each time, it separates. I've followed the recipe to the letter. I'm assuming that it's not supposed to separate. Any suggestions?
- November 8, 2012 at 7:09 PM
- Chef John said...
Yes, it separates! It a temporary emulsion. So mix well, and immediately mix with wings.
- November 9, 2012 at 9:53 AM
- Unknown said...
You can buy Franks in Australia. Try Ebay and Try AmericanFoods.com.au
- April 29, 2013 at 6:05 PM
- Patrick said...
"sherri said...
I have been loving all your recipes!! Is there a way to print them without getting all the comments?"
Try cutting and pasting just what you want.
Create a Word doc or similar and Print
- May 8, 2013 at 8:01 AM
- Unknown said...
I live in regional Australia so there are no stores that stock Frank's anywhere near me. I also didn't have time to order Frank's online, because I woke up this morning and decided today was the day to make Buffalo wings. Going on a tip from YouTube, I instead bought Cholula hot sauce in a 150ml bottle (which approximates 2/3 c.). I've just finished mixing up the wing sauce and it tastes almost precisely like it would with Frank's! I think the Cholula has a slightly smokier flavour, but the heat and richness and basic taste are essentially the same. I'll probably order some Frank's to have on hand for next time, though, just because that's what I grew up with.
So there you go Aussies (or expats living Down Under), if you can't get your hands on Frank's you can try Cholula with confidence. - June 4, 2013 at 4:01 AM
- Unknown said...
Hi Chef John
All the recipes that you have posted on your website are amazing,
I am a person who has never cooked before so when I decided to stay home and become a housewife I had no idea how to cook but when I found your recipes on All recipes website I decided to start cooking dinner for my family.
I am so happy that the first time I decided to follow one of your recipes my family enjoyed the food. Since then I feel as if I have a personal culinary teacher right by my side on my screen guiding me. I still constantly follow your recipes as I cook often for my family and they continue enjoying your recipes.
Thank you for all the delicious recipes.
- June 23, 2013 at 6:29 AM
- Unknown said...
Hi Chef John
All the recipes that you have posted on your website are amazing,
I am a person who has never cooked before so when I decided to stay home and become a housewife I had no idea how to cook but when I found your recipes on Allrecipes website I decided to start cooking dinner for my family.
I am so happy that the first time I decided to follow one of your recipes my family enjoyed the food. Since then I feel as if I have a personal culinary teacher right by my side on my screen guiding me. I still constantly follow your recipes as I cook often for my family and they continue enjoying your recipes.
Thank you for all the delicious recipes.
- June 23, 2013 at 6:29 AM
- Chef John said...
Thank you!!
- June 23, 2013 at 10:54 AM
- ♥xJERBEARx♥ said...
Do I still put hot sauce, salt, and black pepper on my wings, before putting them in the oven? I also assume that you don't need the flour either.
- February 23, 2014 at 1:03 PM
- Unknown said...
Can you put the remaining sauce in the fridge and heat it up the next day?
- June 11, 2014 at 2:57 AM
- Unknown said...
How come my sauce never sticks to the dang wings?
- September 24, 2014 at 8:50 AM
- rain.drop said...
Totally amazing. There's no Frank's Red Hot Sauce in my country, so I used hot sriracha sauce. Thank you!
- October 20, 2014 at 7:18 AM
- Unknown said...
So I'm still confused on which part we follow to bake the wings. Do we coat them in flour before putting them in the oven, or do we just put the wings in the oven for 30 minutes each side?
- November 3, 2014 at 2:57 PM
- Chef John said...
Both methods work, that's up to you. The flour gives it a little extra crustiness, but adds a step. Great both ways.
- November 3, 2014 at 4:58 PM
- Beatrice Lawson said...
Just amazing. Another winner, Chef! Used your basic naked wing recipe and it all came together beautifully. I also made the blue cheese dip to go with it (I think you called it a dressing but it worked great for us.) yum!
- July 21, 2015 at 6:58 PM
- Unknown said...
Can you use chipotle hotsauce instead of Fanks?
- November 22, 2016 at 11:32 PM
- Unknown said...
hi I love your videos on youtube I was wondering if there was anyway you could do a video on how to make a mild buffalo wing sause thanks I realy love your videos chef john even the chicken wing ones ( sorry not a good speller )
- July 25, 2017 at 8:35 AM
- Unknown said...
hi chef john I love all your videos thank you for them the one you did one the buffalo wing sause is good but is there anyway to make it mild at all
- July 25, 2017 at 8:45 AM


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Aaron Harang (7-5, 3.39) vs. Trevor Cahill (8-9, 3.86).
First place feels pretty good, no? Sweeping the Giants in their own stadium, outscoring them 19-3 over the three games, and watching Hanley Ramirez spark the lineup, all made for a wonderful weekend for Dodger fans. The first place blue ribbons match our outfits!
But lurking just round the bend (obscured by the Giants' Pablo Sandoval) are the Diamondbacks, last year's NL West winner and only 4.5 games behind us and the Giants. Tonight starts a three game series before an off-day, while the Giants host the LOLMets for four (in which they'll miss R.A. Dickey, unfortunately). So we're going to have to take this series if for nothing else than to defend multiple flanks.
No, not "flank steaks", Juan Uribe. Calm down.
UPDATE 4:54p: SoSG Stubbs will be there in the Loge section tonight! Post a comment if you're there and need accomplices for your heroic ventures at the Stadium.


text:
Kalmar Ottawa Striker Bolt, 90029084
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text:
The Meccano Society of Scotland
Dundee 2016
In October 2016 some of our members exhibited at the Dundee Model Railways and Hobbies Show.
Pictures from Dundee 2016
High resolution versions of the photos are also available for download if desired.
Click here to see higher resolution photo
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© 2024 Meccano Society of Scotland


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Hostess Brands and the Bakery, Confectionery, Tobacco Workers and Grain Millers' International Union agreed to mediation on Monday, according to a tweet from CNBC. The agreement will reportedly prevent a Hostess liquidation, which the company announced Friday could be imminent.
The Bakers' Union had been fighting a proposal to significantly cut worker pay and pensions, and Hostess claimed that the striking workers made it impossible for the company to produce its products.
More from the Associated Press:
Twinkies won't die that easily after all.Hostess Brands Inc. and its second largest union will go into mediation to try and resolve their differences, meaning the company won't go out of business just yet. The news came Monday after Hostess moved to liquidate and sell off its assets in bankruptcy court citing a crippling strike last week.
The bankruptcy judge hearing the case said Monday that the parties haven't gone through the critical step of mediation and asked the lawyer for the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union, which has been on strike on Nov. 9, to ask his client, who wasn't present, if the union would agree to participate. The judge noted that the bakery union went on strike after rejecting the company's latest contract offer, even though it never filed an objection to it.
"Many people, myself included, have serious questions as to the logic behind this strike," said Judge Robert Drain, who heard the case in the U.S. Bankruptcy Court in the Southern District of New York in White Plains, N.Y. "Not to have gone through that step leaves a huge question mark in this case."
Hostess and the union are expected to begin the mediation process on Tuesday.
Irving, Texas-based Hostess, weighed down by debt, management turmoil, rising labor costs and the changing tastes of America, decided on Friday that it no longer could make it through a conventional Chapter 11 bankruptcy restructuring. Instead, it's asked the court for permission to sell assets and go out of business.
It's a far cry from when the maker of Twinkies, Ding Dongs and Ho Ho's filed for bankruptcy in January, its second Chapter 11 filing in less than a decade. The company had hoped to emerge with stronger financials. It brought on CEO Gregory Rayburn as a restructuring expert and was working to renegotiate its contract with labor unions.
But Rayburn wasn't able to reach a deal with the bakery union, which went on strike Nov. 9. Rayburn said that Hostess was already operating on razor thin margins and that the strike was the final blow.
The company's announcement on Friday that it would move to liquidate prompted people across the country to rush to stores and stock up on their favorite Hostess treats. Many businesses reported selling out of Twinkies within hours and the spongy yellow cakes turned up for sale online for hundreds of dollars.
Even if Hostess goes out of business, its popular brands will likely find a second life after being snapped up by buyers. The company says several potential buyers have expressed interest in the brands. Although Hostess' sales have been declining in recent years, the company still does about $2.5 billion in business each year. Twinkies along brought in $68 million so far this year.
Article Courtesy of The Huffington Post
NATIONAL: Hostess Brands Agree to Mediate in Hopes of Avoiding A Shutdown was originally published on wzakcleveland.com


text:
2 Comments
I'm really not getting these.
Why, just why?
Once upon a time, there was a young nerd from the Midwest, who loved Matter-Eater Lad and the McKenzie Brothers... If pop culture were a maze, Matthew would be the Minotaur at its center. Were it a mall, he'd be the Food Court. Were it a parking lot, he'd be the distant Cart Corral where the weird kids gather to smoke, but that's not important right now... Matthew enjoys body surfing (so long as the bodies are fresh), writing in the third person, and dark-eyed women. Amongst his weaponry are such diverse elements as: Fear! Surprise! Ruthless efficiency! An almost fanatical devotion to pop culture! And a nice red uniform.
I'm really not getting these.
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Now streaming on:
We tend to identify with the leading character of a film, even if he is a heartless bastard. Few films illustrate this curiosity better than Nicholas Jarecki's "Arbitrage," and few actors might have been better at making it work than Richard Gere. Here is man involved in a multimillion-dollar fraud, who cheats on his wife, tries to cover up the death of his mistress and would throw his own daughter under a bus. Yet we are tense with suspense while watching him try to get away with it.
Gere has always been an actor good at suggesting secrets under the surface. Improbably handsome, he has aged here into the embodiment of a Wall Street lion, worth billions, charming, generous, honored and a fraud right down to his bones. He plays Robert Miller, whose face must have beamed reassuringly from the covers of many magazines.
As the story opens, he's involved in the merger of his venture capital empire and has hidden $400 million in debt not only from the investors but even from his daughter, Brooke (Brit Marling). She is the CFO of his empire. Young, smart, she doesn't suspect her father has cooked the books. If the deception is revealed, she'll be hung out to dry. We're left with memories of Bernie Madoff's associates and family members. Both Madoff and Miller, who in many ways is inspired by him, commanded trust, affection and respect from many who should have looked closer.
Robert Miller has another problem, a high-maintenance mistress named Julie Cote (Laetitia Casta), who has opened an art gallery. Miller is the kind of man who requires a prestigious lover even if she must remain a secret. His wife, Ellen (Susan Sarandon), knows he plays around and accepts that as one of the rules of the game. Classy and well-maintained, she's the kind of "corporate wife" who must have understood the Supreme Court decision that a corporation is a person.
Julie knows how to push Miller's buttons. Very late one night, he is driving her somewhere as a favor when he dozes off, the car crashes, and she is killed. He thinks to make a cell call (to 911 or his lawyer? we can wonder), thinks better, walks away from the crash in some pain and uses a pay phone to call Jimmy Grant (Nate Parker), the son of a former chauffeur for whom Miller did personal favors.
Grant comes to the rescue, making him a witness after the fact. Miller has internal pain but ignores it, somehow holds himself together, projects his usual sleek confidence and continues his juggling act with the business deal. But Michael Bryer (Tim Roth), a scruffy police detective, investigates the accident scene and realizes that something doesn't feel right. To Miller's surprise, he turns up to question him. Roth projects indifferent chatty curiosity that conceals menace.
We may have seen elements of this scenario before, but the young writer-director Nicholas Jarecki, making his first feature, proves himself a master craftsman with a core of moral indignation. He knows how to make a gripping thriller, so well-constructed I felt urgently involved. "Arbitrage" is an example of good writing and sound construction at the service of plausible characters. It tells a story rather than relying on third-act action. It is in a classic tradition.
Hitchcock called his most familiar subject "The Innocent Man Wrongly Accused." Jarecki pumps up the pressure here by giving us a Guilty Man Accurately Accused, and that's what makes the film so ingeniously involving.
We can't help identifying with the protagonist. It's coded in our moviegoing DNA. Yet we watch in horror as Miller is willing to betray anyone — Jimmy Grant, his daughter, his wife — to win at any price. This film, especially its ending, literally could not have been released under the old Production Code.
It represents a radical revision of traditional values. It is an attack on new American mentality that values wealth above morality. Many of us may regard Robert Miller as an example of financial executives who knowingly sell worthless investments to people who trust them and then bet against them themselves. This was one of the Wall Street crimes that brought about the 2008 collapse. Charges were never filed against those thieves. They're still at work.
"Arbitrage" is not only a great thriller, but a convincing demonstration about how the very rich can get away with murder.
100 minutes
Susan Sarandon as Ellen
Tim Roth as Det. Bryer
Laetitia Casta as Julie
Brit Marling as Brooke
Richard Gere as Robert


text:
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text: After falling ill following Friday's weigh in, middleweight Nick Ring has been pulled from his UFC 154 bout against Costa Philippou. There will be no replacement opponent for Philippou, and tonight's card will proceed as scheduled with 12 fights. Moving to the main card will be the lightweight fight between Mark Bocek and Rafael dos Anjos, and the matchup between Antonio Carvalho and Rodrigo Damm now moves to the FX prelim portion of the card.


text:
The West's Cultural Continuity: Aristotle at Mont Saint-Michel (reviewed by Thomas F. Bertonneau):
Long before the late Eduard Said invented "Orientalism" to exalt Arab culture and Islamic society at the expense of the West, bien-pensants like Voltaire inclined to express their rebellion against the dwindling vestiges of Christendom by representing Europeans as bigots or clowns and raising up exotic foreigners – Voltaire himself wrote about Turks and Persians of the Muslim fold – to be the fonts of wisdom and models of refined life in their tracts and stories. The sultan and dervish look with amused tolerance on the gaucheries of the European rubes. The rubes swing their elbows and knock over the pottery. It was the Eighteenth-Century philosophes and illuminati who coined the pejorative term Dark Ages to refer to the centuries immediately following the collapse of the Roman imperial administration in the West under pressure of the Gothic assertions of the Fifth Century. Liberal discourse often casually extends the same term to apply it to all of medieval European civilization up to the Renaissance. Specialist historians have, however, long since demonstrated that no such absolute discontinuity as the term Dark Ages insinuates ever existed, which means that the Enlightenment version of history is at least partly wrong. And yet the usual story retains its currency, as an item in a kind of liberal folklore.
In Aristote au Mont Saint-Michel, Gouguenheim points out that a Greek demographic presence linked the culminating period of Late Antiquity with the incipient phase of the Middle Ages in the West; and that presence persisted for centuries. "In the Europe of the High Middle Ages, many regions sheltered knots of ethnic Hellenes: Sicily, Southern Italy, and again Rome." These communities supported literate elites, who contributed actively to the Latinate majorities among whom they lived, giving rise to such notable figures as Gregory of Agrigento (born 559), who became bishop in his native city later in life; George, Bishop of Syracuse, killed by the Arabs while on a mission to them in 724; Saint Gilsenus (mid-Seventh Century), a Greek-born monk living in a Roman monastery who evangelized in Hainault with Saint Armand; and Simeon of Reichenau, known as "The Achaean," who belongs to the Tenth Century. In men like Simeon this Byzantine Diaspora reached well beyond Mediterranean Europe into the Rhine and Danube regions. Not only Greek but also Syriac Christians became additional mediators of the classical heritage at this time, driven from their homeland by the Jihad. "Paradoxically," writes Gouguenheim, "Islam from its beginning transmitted Greek culture to the Occident by provoking the exile of those who refused its domination."
More aggressively, "Muslim rejection – or indifference – to Greek knowledge manifested itself again through the destruction of the cultural centers that were the monasteries, the Muslims not acting in this way any differently from the Vikings." One could remark here, however, that the Vikings at least had the decency after two centuries to cease their predatory behavior and settle down as members of Christendom.
Aristote au Mont Saint-Michel celebrates a central figure, Jacques de Venise (Twelfth Century), who, not only metaphorically, brought Aristotle to Mont Saint-Michel. Jacques was a cleric of Venetian origin, as his name tells, who studied in Constantinople before reestablishing himself in France. Jacques, as Gouguenheim phrases it, through his Herculean labor of scholarship and translation, supplies "the missing link in the history of the passage of Aristotelian philosophy from the Greek world to the Latinate world." It is a matter of colossal importance that Jacques, as Gouguenheim reports, "translated a considerable number of Aristotle's works directly from Greek to Latin, making him a pioneering figure." (Emphasis added) According to the story prevalent today, Aristotle in his fullness returned to the ken of Christendom through a complicated chain of transactions, beginning with supposed Arabic translations out of Greek, and then, by way of Moorish generosity, from Arabic back into Latin and over the Pyrenees. But the story does not wash. It is plagued by linguistic problems, which Gouguenheim duly rehearses, but it is flatly demolished by what Gouguenheim has discovered concerning Jacques' work. Jacques' manuscripts, which are in almost every case the earliest attested for a given Aristotelian opus, swiftly gained a reputation, well founded, for being the most accurate and idiomatic. Jacques' translations gained wide currency and formed the basis for an Aristotelian revival all across Western Europe.
As Gouguenheim writes, "The two great names of theological and philosophical reflection in the Thirteenth Century, Albertus Magnus and Thomas Aquinas, utilized [Jacques'] Greco-Latin translations." In a manner, Jacques brought his project to too fine a point of perfection, reestablishing the Aristotelian tradition so effectively that his own pioneering status lapsed into oblivion, exactly in proportion as knowledge of The Metaphysics and the Analytics came to be taken for granted. Many of his original manuscripts lay unrecognized in the archives at Mont Saint-Michel until recent decades.
When Sylvain Gouguenheim looks at today's historical vision of the history of the West and Islam, he sees a notion, accepted as fact, that the Muslim world was at the source of the Christian Europe's reawakening from the Middle Ages.
He sees a portrayal of an enlightened Islam, transmitting westward the knowledge of the ancient Greeks through Arab translators and opening the path in Europe to mathematics, medicine, astronomy and philosophy - a gift the West regards with insufficient esteem.
"This thesis has basically nothing scandalous about it, if it were true," Gouguenheim writes. "In spite of the appearances, it has more to do with taking ideological sides than scientific analysis."
In a new book, he is basically canceling, or largely writing off, a debt to "the Arabo-Muslim world" dating from the year 750 - a concept built up by other historians over the past 50 years - that has Europe owing Islam for an essential part of its identity.
"Aristote au Mont Saint-Michel" (Editions du Seuil), while not contending there is an ongoing clash of civilizations, makes the case that Islam was impermeable to much of Greek thought, that the Arab world's initial translations of it to Latin were not so much the work of "Islam" but of Aramaeans and Christian Arabs, and that a wave of translations of Aristotle began at the Mont Saint-Michel monastery in France 50 years before Arab versions of the same texts appeared in Moorish Spain.
Le Monde was even more receptive: "All in all, and contrary to what's been repeated in a crescendo since the 1960s, European culture in its history and development shouldn't be owing a whole lot to Islam. In any case, nothing essential.
Gouguenheim attacks the "thesis of the West's debt" as advanced by the historians Edward Said, Alain de Libera and Mohammed Arkoun. He says it replaces formerly dominant notions of cultural superiority advanced by Western orientalists, with "a new ethnocentrism, oriental this time" that sets off an "enlightened, refined and spiritual Islam" against a brutal West.
Nuggets: Gouguenheim argues that Bayt al-Hikma, or the House of Wisdom, said to be created by the Abassids in the ninth century, was limited to the study of Koranic science, rather than philosophy, physics or mathematics, as understood in the speculative context of Greek thought.
He says that Aristotle's works on ethics, metaphysics and politics were disregarded or unknown to the Muslim world, being basically incompatible with the Koran. Europe, he said, "became aware of the Greek texts because it went hunting for them, not because they were brought to them."
Gouguenheim calls the Mont Saint-Michel monastery, where the texts were translated into Latin, "the missing link in the passage from the Greek to the Latin world of Aristotelian philosophy." Outside of a few thinkers - he lists Al-Farabi, Avicenne, Abu Ma'shar and Averroes - Gougenheim considers that the "masters of the Middle East" retained from Greek teaching only what didn't contradict Koranic doctrine.
Hunke describes a pioneering, civilizing Islam to which "the West owes everything." Gouguenheim replies that, in deforming reality, her work from the 1960s continues as a reference point that unfortunately still "shapes the spirit of the moment."
Aristote au mont Saint-Michel : Les racines grecques de l'Europe chrétienne
On considère généralement que l'Occident a découvert le savoir grec au Moyen Âge, grâce aux traductions arabes. Sylvain Gouguenheim bat en brèche une telle idée en montrant que l'Europe a toujours maintenu ses contacts avec le monde grec. Le Mont-Saint-Michel, notamment, constitue le centre d'un actif travail de traduction des textes d'Aristote en particulier, dès le XIIe siècle. On découvre dans le même temps que, de l'autre côté de la Méditerranée, l'hellénisation du monde islamique, plus limitée que ce que l'on croit, fut surtout le fait des Arabes chrétiens. Même le domaine de la philosophie islamique (Avicenne, Averroès) resta en partie étranger à l'esprit grec. Ainsi, il apparaît que l'hellénisation de l'Europe chrétienne fut avant tout le fruit de la volonté des Européens eux-mêmes. Si le terme de "racines" a un sens pour les civilisations, les racines du monde européen sont donc grecques, celles du monde islamique ne le sont pas.


text:
By David Crane defrev (at) gmail (dot) com Photo Credits: Sturm Ruger & Co., Inc. June 7, 2009 Updated on 6/16/09 Ever since the late
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LMT MRP QCB Gas Piston/Op-Rod Carbines and SBRs in 5.56mm and 6.8mm
By David Crane defrev at gmail dot com All photographic images contained in this article were taken by DefenseReview.com, and are the exclusive property of DefenseReview.com. DefenseReview.com owns the copyright on these photos. All photos were shot with an Olympus Stylus 790 SW 7.1-megapixel digital camera, which is advertised as "shock + waterproof". January 22, 2009 While DefenseReview was at …
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Wednesday, July 22, 2009
Chicken and Rice Salad Veracruz - Outdoor Wednesday Hawaii
54 comments :
- Mary | Deep South Dish said...
That photo is amazing! And your recipe brought you there? Awesome and delicious too.
- July 22, 2009 at 1:44 AM
- Taste of My Life said...
It is so beautiful! The picture taken is great and also the recipe!
- July 22, 2009 at 2:01 AM
- The Quintessential Magpie said...
Mary, I love to travel with you, and that shot of Hawaii is breathtaking. I've never been. I love that you get to travel with these contests. I'm awed at your cooking ability.
Happy Outdoor Wednesday...
Sheila :-) - July 22, 2009 at 2:02 AM
- noble pig said...
It sounds delicious! And any recipe that can take you the islands is a winner in my book.
- July 22, 2009 at 2:32 AM
- Hootin Anni said...
I love Hawai'i!!! If it wasn't so darned expensive to live there, I'd have my little shanty on the beaches, thank you very much!
The Chicken and Rice salad sounds delish!
My Outdoor Wednesday is flowers with a 'passion'. Come over if you can find time. I'd love your company today.
And, hope the day treats you well!!! - July 22, 2009 at 4:43 AM
- Selba said...
What a stunning picture... Hawai is so beautiful... nice salad :)
- July 22, 2009 at 5:14 AM
- Martha said...
A beautiful place and a great recipe.
- July 22, 2009 at 7:58 AM
- Donna-FFW said...
Oh that photo has me in awe. Gorgeous! What a fantastic recipe. It sounds wonderful.
- July 22, 2009 at 8:08 AM
Wow! that's the only way to go to Hawaii! The recipe sounds awesome.
- July 22, 2009 at 8:46 AM
- Schnitzel and the Trout said...
How great that all your culinary works reward you! And, we are rewarded by being able to read your blog. Got another contest in the brewing?
- July 22, 2009 at 9:22 AM
- Country Wings in Phoenix said...
Now Mary, I am beginning to think you need to start your own food channel. You are so good, and the dishes are so absolutely scrumpous. I love the pic of Hawaii. Someday I hope to visit there. Thank you for sharing on this glorious day we have been given. Please stop by and say hi, I would love to have you read my post today. I love to see you visit. Country Hugs, Sherry
- July 22, 2009 at 9:29 AM
- My Little Space said...
Yeap, it's outdoor Wednesday! I've not yet try making salad with rice. It sounds delicious to me. Do I need to chill up the rice before mixing it with other ingredients?
- July 22, 2009 at 9:39 AM
- Chef Fresco said...
WO! I have got to start entering more contests. Not fair. looks great.
- July 22, 2009 at 9:41 AM
- Seams to Sew and Quilt said...
You have beautiful photo's and that I may have to try this recipe, it looks yummy.
Vera - July 22, 2009 at 9:57 AM
- Pam said...
I really need to enter more contests - I want a trip to Hawaii! The salad looks delicious and simple to make...love that.
- July 22, 2009 at 10:16 AM
- LV said...
One of the truly beautiful parts of the world, Hawaii. Glad you shared these shots with us. I do not do much cooking anymore, but the recipe sounds really good.
- July 22, 2009 at 10:35 AM
- SavoringTime in the Kitchen said...
So we have an award-winning recipe here! What glorious photos of Hawaii and what a special trip as this recipe was your ticket :)
~Susan - July 22, 2009 at 10:38 AM
- Kathleen said...
That is wonderful you won that trip!
Congrats! - July 22, 2009 at 10:40 AM
- Mary Bergfeld said...
My Little Space - the dressing is added to warm rice so the flavors can be absorbed. The rice then sits, unrefrigerated, until it's at room temperature. The chicken, scallions
and almonds are then added and tossed to combine. At this point you refrigerate. Serve chilled or at room temperature. - July 22, 2009 at 10:41 AM
- Barb said...
Hi Mary, this looks wonderful! I love anything with rice in it. Yum!!
Barb - July 22, 2009 at 10:55 AM
- The Fajdich Times said...
Great photo. The recipe sounds so summer:)
- July 22, 2009 at 11:16 AM
- bj said...
How wonderful that you came up with such a delicious dish that it landed you in this beautiful spot. Wow..
- July 22, 2009 at 11:17 AM
- Fifi Flowers said...
GORGEOUS and YUMMY!!! Perfect combo!
- July 22, 2009 at 11:46 AM
- Claudia said...
When ever i see a photo of Hawaii I almost want to say... no way you took this.
The landscapes there are simply just this gorgeous!
Great shot and recipe!
TTFN~~Claudia ♥ - July 22, 2009 at 12:39 PM
Beautiful photo and your Chicken and Rice Salad sounds wonderful.
- July 22, 2009 at 1:27 PM
- Joan@anythinggoeshere said...
Both photos are beautiful and have a similar look! Isn't that interesting?
I was only in Hawaii 40 years ago this week during the touchdown from the moon landing. Got to see the guys returning to Pearl Harbor. Very crowded and very exciting. - July 22, 2009 at 2:16 PM
- Confessions of a Plate Addict said...
Wow Mary! I am so impressed that you won a trip to Hawaii with your recipe! The photo is amazing and the recipe sounds wonderful...so fruity and tropical! And I think that would have been one very difficult hike for me...but so worth it for the view!...Debbie
- July 22, 2009 at 2:31 PM
- The Cooking Photographer said...
How amazing Mary! I am so happy you got picked!
How in the world do you do all this? I often think you are super woman. - July 22, 2009 at 2:37 PM
- Regina said...
Wonderful as always!
So great. - July 22, 2009 at 2:58 PM
- Mary @ Framed and Tagged said...
Congrats on winning that fabulous trip! The recipe looks delicious and I am going to try it.
Thanks for your visit!
Happy OW! - July 22, 2009 at 3:11 PM
- Maria said...
Love the photos. what a great salad!
- July 22, 2009 at 3:33 PM
- Marta said...
Yay!! I can't believe you won tickets to Hawaii!!! You know, simplicity is the best, it's the most appealing in recipes. It makes them approacheable and people like that!
This dish looks so delicious! - July 22, 2009 at 3:33 PM
- Unknown said...
What a wonderful thing! Your photos are fantastic. Thanks so much for sharing.
Charla - July 22, 2009 at 5:42 PM
- Katy ~ said...
I am squealing in delight. I love the sounds of your recipe.
And that photo. That must be what heaven looks like, I think. - July 22, 2009 at 5:46 PM
- Brenda Pruitt said...
There must be some really good eating going on at your house every day! I bet people love to be on your invitation list. And the photo of Hawaii is lovely. Never been there, but it looks beautiful!
Brenda - July 22, 2009 at 6:00 PM
- Blue Creek Home said...
Gorgeous photograph. And the recipe sounds so good!
Rhodna - July 22, 2009 at 6:21 PM
- Southern Lady said...
What a wonderful prize for winning the contest! That's quite an accomplishment, but well deserved. Your Chicken and Rice Salad looks and sounds delicious, and I love the pictures of Hawaii. Hanalei sounds beautiful, but then all of Hawaii is.
- July 22, 2009 at 7:31 PM
- Lori said...
This is a great recipe to bring to a picnic or a pot luck.
And I am just dreaming looking at that picture. - July 22, 2009 at 8:24 PM
- Signing Out said...
Your chicken salad recipe looks fabulous! How exciting that you won a trip to Hawaii submitting it to Kraft! I think it has more to do with talent than luck, though. :)
Jane - July 22, 2009 at 8:28 PM
- Candy said...
Beautiful lagoon and delish dish, what more does one need in paradise?
Thanks for stopping by, Candy - July 22, 2009 at 9:00 PM
- yyam said...
Fantastic picture Mary!I wish I was there!
And that salad looks amazing too! Thanks for sharing the recipe! - July 22, 2009 at 9:03 PM
- NKP said...
What a beautiful salad - and so wonderful that it transported you to paradise!!
- July 22, 2009 at 9:50 PM
- theUngourmet said...
Wow! What an awesome prize! I don't think it was luck, more likely talent! You are such an amazing cook! Your husband must be so spoiled!
- July 22, 2009 at 9:54 PM
- susan said...
Mary-Congratulation! I think it was more than Lady Luck. The recipe sounds good as does the "crockpot" chicken before it. I loved your pictures!
- July 22, 2009 at 10:32 PM
- Christi @ A Southern Life said...
I love chicken and rice and I love Hawaii. Thanks for taking us on a lovely, tasty trip!
Christi - July 22, 2009 at 10:35 PM
- Ebie said...
Wow! a breath taking view! Love the combination of greens. And congratulations for a winning recipe! I am following your blog for more delicious recipes. Thanks for sharing.
- July 22, 2009 at 10:59 PM
- La Cuisine d'Helene said...
I want to go to Hawaii. This is so nice that you went with a recipe that looks really good.
- July 22, 2009 at 11:36 PM
- Deb in Hawaii said...
Isn't the Na Pali coast one of the most beautiful places in the world?! So nice that you won the trip there! The salad looks so fresh and delicious.
- July 22, 2009 at 11:43 PM
- Irene said...
Mary, what a gorgeous shot of Hawaii. Your recipes continue to tingle though I've yet to whip out the apron..I'll keep on looking
- July 23, 2009 at 12:22 AM
- Historical sites with charmine said...
THAT is beautiful!You got to experience all that because of a SIMPLE dish...HOW WONDERFUL!
- July 23, 2009 at 1:45 AM
- My Little Space said...
Got it, Mary. And thank you very much!
- July 23, 2009 at 2:17 AM
Between the view and the salad... I would be in heaven!
Donna Marie - July 23, 2009 at 11:10 AM
- Kim @ Starshine Chic said...
The photo of Hawaii just makes me want to go there more. But I'm not sure I'd be up to the hike you described. Your recipe sounds fabulous & pretty easy (right up my alley). I may have to give it a try. Thanks for visiting my blog & leaving me a comment.
- July 23, 2009 at 12:19 PM
- Puna said...
Amazing! Hawaii and food! A great combination! Congratulations on your recipe. I love Hawaii you know...and I'm going to make that tomato brunch for my husband.
- July 23, 2009 at 2:31 PM


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