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(854) 746-2403
Society Hill Towing
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Quick reponse to your call
24 hours a day service service
Competitive pricing
Much safer
Knowledge of local streets
Various types of towings
Fast on-site arrival
Highly Professional Experts
Professional Service
Wide range of the services
Quick reponse to your call
24 hours a day service service
Request a quote and we'll send you our best price.
How to Deal with a Car Lockout Situation in Society Hill, South Carolina
Forgetting your keys in the car or locking them inside is a common situation. It can be really frustrating, especially when you're in a hurry or it's late at night. Being locked out of your car can be avoided with some preparation, but if it does happen, there are ways to handle the situation so that you don't get stuck for too long.
The first thing to do is remain calm. Stress will not help the situation and can lead to poor decisions. If you think that you may have locked yourself out of your car, check all the doors one more time before doing anything else. It's possible that you simply forgot to close a door properly or left a window open.
If you are sure that the car is locked and you do not have a spare key, your next step should be to call a local locksmith. Locksmiths can usually arrive within an hour or less and will have top-notch hardware to unlock your car safely. Be prepared to offer them with identification so they know it is your car.
Emergency Car Lockout in Society Hill
Car lockouts can be a real struggle to handle, particularly if you don't know the cause. Whether it's losing, breaking, or leaving your keys inside - drivers have experienced them all! To help make sure that you're better prepared for these unfortunate scenarios and save some time along the way, here are 3 of the most common causes of car lockouts:
There are times when you can't estimate what type of towing you need. Call our professionals and describe the situation in detail, answer our dispatcher's questions, and maybe instead of service or in addition to it, you will need LIGHT DUTY TOWING, RECOVERY SERVICES, ACCIDENT REMOVAL, LIMO TOWING or TRANSPORTATION TRAILER
Here's how to deal with a car lockout situation in Society Hill
Step One: Call for Assistance The first thing you should do is call for help. Do you have roadside assistance through your insurance network? If so, they will be able to help unlock your car door or offer you with a spare key. You can also call a locksmith to come and open up the door for you—this might be expensive, though, so make sure that you ask about the cost upfront. Consider enlisting the services of a professional locksmith network. Most locksmiths have 24/7 availability and will send someone out immediately who can help with getting into your car without causing any damage. Step Two: Check Your Windows If the doors are locked and no one is available to help you out, check your windows. All cars have at least one window that can be opened from the outside—it might require a bit of force since they tend to stick after not being used for a while. Once the window is open, you can reach inside and unlock all of the other doors from the inside.
It's important to note that this option only works if all of the doors are locked except for one window—if all of your windows are locked too, then this won't work! Also, keep in mind that breaking into your own car is illegal in some states so make sure that you inspect local laws before attempting this process. Step Three: Have Patience Finally, remember to be patient. Being locked out of your car can be stressful and frustrating, but panicking won't help the situation so take a few deep breaths and try to remain as calm as possible. With some preparation and a bit of luck, you should be able to get back in your vehicle quickly and efficiently. Being locked out of your car can be an inconvenience, but by following these steps, it doesn't have to turn into a crises.
Reasons to call professionals in a car lockout situation:
Why Choose Our Network for Car Lockout Situations in Society Hill?
Car lockouts in Society Hill fast-paced environment need quick, reliable solutions. Our team of experts, deeply versed in the city's nuances, delivers prompt lockout services with a focus on vehicle safety. Choosing us means prioritizing efficiency, professionalism, and peace of mind during those unexpected lockout moments in Society Hill.
Dealing with a car lockout situation can be really stressful and inconvenient but it doesn't have to be if you know what steps to take! Calling for support like roadside assistance or a locksmith is usually the quickest way to get back into your vehicle without having to break anything.
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Our goal is to be the leading provider of towing service throughout the Society Hill region by embracing the latest technology, an increase in internal efficiency, and a greater degree of specialization within our industry. Our goal is to provide solutions to our customers and to do this by going above and beyond what is expected of us.
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The use of metrics for assessing critical success aspects has been a secret to the success of our network. The experts of our providers are developed by response time. That means the faster our operators respond to your call, the more value you get.
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Making smarter choices to locate our towing trucks than others and implementing best practices has led to the success of our business. In addition, expanding our towing staff by hiring local residents as new employees has been critical to providing fast, quality towing service in Society Hill.
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The experts of our providers actively work with local communities and businesses Society Hill, step by step our pros progressed toward gaining full trust. That's why our towing network always has the necessary businesses (auto repair shops, hotels, gas stations and more) to solve your problem as quickly as possible in Society Hill. The local community trusts us, and the experts of our providers trust them. Our use of modern technology and tools, hiring highly qualified professionals allows us to keep local residents' property intact, the level of quiet, and maintain high environmental standards when towing
How to choose the best network for Car Lockout in Society Hill ?
Your car could be out in the middle of nowhere or you may have run out of gas. There could be a myriad of scenarios where you'll need to call the help of a Car Lockout network in Society Hill. However, regardless of the situation, here are the steps to follow to contact a Society Hill Car Lockout network.
Step 1:
Research online reviews. One of the best tips when choosing a Car Lockout is to read reviews online to find out what past customers think of their services. Various local sites can help you find the best Car Lockout in Society Hill that has good reviews.
Step 2:
Choose an experienced and expert towing service. It is also very crucial to choose the best tow truck network that has a lot of experience and knowledge in the industry. They are better equipped to handle any difficulties and problems that arise in towing. They also offer a variety of towing equipment to recover different types of vehicles.
Step 3:
Find out about the Car Lockout availability. Choose a network that can assist throughout the day. You can be sure to get help exactly when you need it, at any time of the day. Make sure that Car Lockout in Society Hill offers long-distance services that can help you in the event of an emergency. In the event of a breakdown that occurs late in the day, you need a network that is on the road 24 hours a day.
Step 4:
Call us. Our Society Hill towing network has everything that is mentioned in the previous four points. You can be sure to get timely help in any emergency
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Are you in need of emergency Car Lockout? Look no further! The experts of our providers are a dependable towing network based in Society Hill that is open 24 hours a day 7 days per week. Our experts offer the best prices and are very competitive.
Our pros specialize in emergency Car Lockout! Contact us today for a quote.


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subset: commoncrawl


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"I don't know how he's gonna react in this fight or what his gameplan is
gonna be, but I just hope that he goes in there and fights me."
Every morning, before he scraps with the renowned Jackson's MMA team in Albuquerque, Diego Sanchez goes back in time.
It's a visit to his roots, to where he first made his athletic name as a state wrestling champion for Del Norte High School. But this is not mere nostalgia.
"I wake up every day and get my morning run in with 17, 18 year old kids that are in prime condition," said Sanchez. "There are no other MMA fighters that can push me the way these teenagers are gonna push me in conditioning. Nothing can compare to that energy. On top of that, these kids look up to me, so I really have to be the leader. I gotta be coming in first place every time when we run sprints, and that really pushes me in a way that I haven't been pushed in a long time."
In pro sports, there's a lot of talk about "keepin' it real," but most of it is just talk. Athletes train in private facilities, interaction with their fans is well-orchestrated, and while the soundbite is snappy, it doesn't translate into reality.
Yet when Sanchez, an Ultimate Fighter season one winner at middleweight, a world title challenger at lightweight, and a past contender at welterweight, returned to Greg Jackson after seven fights and three fights apart, he left his ego at the door, even though the ensuing process to get back to contender status would break him down completely.
"I'm climbing up the ladder and there's only one way to do it and that's to earn it," he said. "That's what I realized after my losses to BJ (Penn) and John (Hathaway). I was going through the motions. I always trained hard and I'm not making excuses, but there's no comparison between my training in San Diego and what it is here. I was in San Diego basically doing jiu-jitsu in the gi and then going to striking. I was putting MMA together and trying to create this style that wasn't my own style. And when I came back to New Mexico, Greg said, 'that's not you. We gotta change a lot of things.' He analyzed my fights when I wasn't with him and he broke me down, and we reinvented me to what my style should be, and I came full circle as a martial artist and found my style. It took some time, but we worked on it."
And about the ego part of the equation, Sanchez shrugs it off.
"That was not hard for me," he said. "I've always been able to look at myself and say 'remember where you came from.' It's not hard for me to put my ego aside because that's the way you get better. You can't care what other people think because some days you're gonna go into the gym and have hard days."
In the Jackson Gym, hard days are what you sign up for, and you will get more than your share. Sanchez routinely works with the likes of Rashad Evans, Jon Jones, and Nate Marquardt, not to mention a team of middleweights who are pushing the welterweight to his limits.
"I credit a lot of my success right now and where I'm at as a martial artist to my teammates because I wouldn't be able to excel if I didn't have those people who are pushing me," said Sanchez. "And as a welterweight, most of my training partners are middleweights, so I really have to compensate in all areas because those guys are a little bit stronger and a little bit bigger than me and they have a little more reach."
Plus, if you're not ready to work hard every day, you'll be in for a painful night.
"If I don't get better, if I don't adapt, then I'm gonna get my ass kicked every day, and that's not my personality to get my ass kicked, so I'm gonna get in there, get better, and I'm gonna bang with these guys," said Sanchez, who then follows up his MMA sessions in Jackson's with a return trip to train his wrestling in the high school gym.
"I went back to my roots in wrestling. I had always worked on my wrestling in an MMA room and I've always trained my wrestling, but something I did different in the last camp and in this camp is that I actually got into a wrestling room and got back to real style wrestling and I became a part of a high school wrestling team. I'm there every single day for wrestling practice at 3pm. These are the things I do that most MMA fighters don't do because it's a pain in the ass. It's really, really hard and it sucks, but there is no shape like wrestling shape."
Always a cardio machine, Sanchez return to prominence took all of 15 minutes last October with his Fight of the Night win over Paulo Thiago at UFC 121, and it was his high-energy, aggressive attack that paved the way for his victory. It was the old Diego Sanchez in Honda Center that night, and he heard every roar that came in his direction.
"To be honest, I never in my whole career heard a roar louder than there was in Anaheim at the Honda Center," he said. "I never heard anything close to that. There were some good fights that I was in and there were some good roars, but that night, the crowd was amazing, and it was a true highlight and a memory of my career that I will never forget. I'll take that with me forever."
The 29-year old Sanchez looked so good in dismantling the talented Brazilian that it made you immediately wonder if things would have played out differently in his 4-3 run away from Jackson had he stayed with his original trainer throughout.
"I look back now and it was a great experience being away, but I never would have appreciated what I have if I didn't leave it," said Sanchez, who has also celebrated his return by dumping his "Nightmare" nickname in favor of a new moniker: "The Dream." "Me and Greg started out together. I was one of his first fighters, and we were on the grappling circuit and had barely started doing MMA fights. I didn't know what I had. I didn't even know what I had in my hometown of Albuquerque. Now there's such a deep appreciation each and every day that I walk into that gym just knowing that I really have something special here."
Tonight, Sanchez will look to make it two in a row against Martin Kampmann. It's another tough fight and they won't get any easier from here on out. But if the hours in the gym have taught Sanchez one thing, it's that hard work builds confidence. And he's certainly confident that he will leave Lousiville, Kentucky with another victory.
"I know Martin Kampmann is a great striker and a Danish kickboxing champion, but I don't care," said Sanchez. "I'm sparring guys who are legit strikers and bad asses, so I'm prepared and I'm ready to fight anywhere I need to fight in this fight. I'm known for giving the fans the fights that they like, so I'm hoping that Martin Kampmann will get in there and actually fight me and not run away from me. I know he's kind of a defensive fighter, and after getting taken down in the Jake Shields fight, I don't know how he's gonna react in this fight or what his gameplan is gonna be, but I just hope that he goes in there and fights me. I'm ready and prepared to chase him all night, but I like getting bonuses and going out in the streets and having people just shining at me like bright lights, saying 'oh, I can't believe your last performance, it was so amazing, and the fight was so good.' I want that kind of reaction."
UFC 117 Fight Between Anderson Silva And Chael Sonnen…


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1/4 cup cream
Tuesday, December 27, 2011
Roast Tenderloin of Beef with Porcini-Shallot-Tarragon Pan Sauce – It's the Heat and the Humidity!
1/4 cup cream
65 comments:
I cant eat mushrooms. Well I can, but I wont. Cuz I find them grotty. Is it ok to go without?
- December 27, 2011 at 11:07 PM
- CarolineTurpentine said...
This looks amazing! I'm a cooking noob, so what temperature would you say a solid medium would be? I have some paranoid relatives who insist everything is undercooked.
- December 27, 2011 at 11:23 PM
- Julie Hall said...
What All-Clad pan did you use? It looks like a 13" French but rounder ...
- December 27, 2011 at 11:24 PM
- Chef John said...
CT, Shoot for 140 for medium, but tenderloin is not a great cut at that temp.
Yellow, it is a 13 inch skillet. - December 27, 2011 at 11:36 PM
That looks fantastic! I'm making that this New Year's for sure. Chef, I was thinking of trying this with Bison. Thoughts?
- December 28, 2011 at 1:27 AM
- Chef John said...
Sounds great!
- December 28, 2011 at 2:10 AM
- Hiddy said...
Would dried shiitake mushrooms work instead of porcini? Also, is it okay to use any kind of vinegar instead of the wine variety? Thanks, Chef!
- December 28, 2011 at 2:11 AM
man that looks good. Oooooh I want. I'm glad there is no smellovision or I might have shorted out my laptop
- December 28, 2011 at 3:32 AM
The most appealing and appetizing meal to date; fantastic!
- December 28, 2011 at 8:47 AM
Chef John,
Beautiful presentation! Thanks so much and have a Happy New Year!
Jan W - December 28, 2011 at 8:55 AM
- Pyrofish said...
Caroline, if you buy the entire primal ($60-$70), then you can cut it up and have the beautiful tenderloin at MR, and serve them the Sirloin part, or the skinny ends as filet mignon. That's how I do it when I have people who refuse to eat MR. That said, once they try it at MR... sometimes they leave the part I specifically cooked for them alone and eat the MR part I cooked for the more seasoned eaters.
BTW, if you buy the primal, you can cut off the sirloin roast at the end, filet it open so it's flat. Season then sear it on both sides. Spread blue cheese one side and tie it up into a roll with the blue cheese on the inside. Then finish bringing it to the temp you want. Super easy, and seems sooo fancy. It's still no perfectly cooked tenderloin though... I think I need to go get one of these now... dang that looks good!
-Pyrofish - December 28, 2011 at 10:30 AM
will this work with a pork tenderloin?
- December 28, 2011 at 10:35 AM
hi chef john,
small question:
do you exist? - December 28, 2011 at 10:38 AM
Wow this looks great chef John! I definetely plan on making this soon! Thanks again for a wonderful recipe!
- December 28, 2011 at 1:24 PM
i need to ship my kids out and make this for me and the wife. it really looks great.
but please people....play it safe and get one of those probe thermometers that stay in the meat during the entire cooking process. the digital part has a magnet on it that sticks to the oven door. a great twenty dollar investment if dont want to screw up a great cut of meat, or realy any cut of meat, by overcooking it. - December 28, 2011 at 2:14 PM
- Chargeorge said...
Normally I'm an advocate of searing after roasting to get a better ratio of medium rare in the beef, but GODDAMN THAT LOOKS PEREFECT.
I would guess that the key is the moisture right? The low temp+ the moisture allows the lower heat to trasfer more quickly, preventing the outer edges from overcooking, while heating evenly. At the end, it would be too wet to get a good sear at the end.
So Cheers Chef John, that's a seriously perfect looking Roast. - December 28, 2011 at 2:15 PM
Hi chef this looks amazing and i will cook that for new years for sure ! one question : where in the oven did you roast it ? top , middle or bottom ? thanks !
- December 28, 2011 at 3:35 PM
Bought my beef tenderloin today....Chef, i'll answer the above for you. Middle of oven, watched enough vids of yours to know that one. Thanks chef happy new year!
- December 28, 2011 at 6:35 PM
- Chef John said...
Yes, middle! Thanks!
- December 28, 2011 at 7:24 PM
All I can say is WOW!! What a great success this recipe turned out to be for us. My husband did the tying of the roast with butcher's twine, and using your instructions, it went perfectly. I followed the rest of the recipe almost exactly (used morrel mushrooms instead of porcini), and what a beautiful roast we enjoyed. It was perfectly cooked and seasoned, and the sauce....just wow! We took pictures as we worked; unfortunately I can't post them here...
Thanks again for another fantastic recipe, Chef John! - December 29, 2011 at 2:52 PM
Oh man, that looks so good!
- December 29, 2011 at 6:38 PM
Hi Chef!
General question: could you start giving wannabe chefs, like myself, preparation time (estimates/guesstimates are fine) for your recipes? I always start too late:( Not cool...
On behalf of Denmark, Thank you:)
BTW, I'm making yor asparagus soufflé tonight. Because it's super yummy and looks über pro;) - December 31, 2011 at 7:01 AM
- Chris said...
Excellent video, Chef John, I just added it to StumbleUpon. You shared the best techniques, as always.
Since I cook mine on the grill, I keep my trimmings and cook them (then discard) in a pan to get sucs for my pan sauce.
Happy New Year! - December 31, 2011 at 10:12 AM
- Chef John said...
I don't because people cook/cut/prep at such different speeds. It would just frustrate/confuse people who took more/less time. Thanks!
- December 31, 2011 at 12:05 PM
- Carlos Basulto said...
Your post invite me to do a boneless ribeye in the same way, but with an stout instead of stock, it is now in oven, so wish me luck!
- December 31, 2011 at 4:55 PM
Made it last night for a special dinner, and that it was. Turned out great! Thanks Chef...
- January 1, 2012 at 10:59 AM
Made this today, A.......mazing. with the mascorpone mashed potatos and a baked mac n cheese. Great meal.
- January 1, 2012 at 8:07 PM
That is such a beautiful rosy Chef John but I wonder, can we cook the beef to well-done? will it spoil the taste? Thank you
- January 2, 2012 at 4:09 AM
- Mads Schmidt said...
I figure I should comment AFTER having tried out the recipe:
It was just awesome!
First of all, I must confess I can't follow recipes (not even when baking), so your videos are always just great inspiration!
However, temperatures are essential here as it would be a shame to screw up such a nice cut of meat...
My tarragon had succumbed to the frost, so I had to go with thyme, which I don't regret. A bit more powerful herby flavour!
And also mushrooms, cream/stock ratio, side dish were different, heh...
But still gotta say it was lovely and I enjoy your videos as a guide and source of inspiration. Don't stop doing video recipes! - January 5, 2012 at 2:25 AM
Hi chef I plan on making this Sunday. I was wondering. Do you absolutely need to put the string on it before it cooks? And if so, what does it do?
- January 13, 2012 at 5:02 PM
Hope you don't mind but this sauce recipe seemed like a great jumping off point for skinless free range chicken thighs and drumsticks. I seared them as you did with the beef. For the sauce I substituted white wine and sour cream. I added some small red new potatoes to the pan and simmered covered on the stove for an hour, removed the chicken and potatoes and reduced the sauce. Smashed the potatoes on the plate and spooned the sauce over everything. Scary good! I make at least one of your recipes a week. Love'em.
- January 23, 2012 at 11:00 AM
Thanks Chef John! This is melt in your mouth delicious! I followed your directions to the T and it turned out absolutely perfect and oh so succulent. My husband is now a fan of yours as well.
- February 15, 2012 at 3:14 PM
I decided to "test drive" this recipe with an eye of round I had.($13.00 for 3+ lb roast on sale)
No tarragon vinegar, so added tarragon to my red wine vinegar.
As you say... I am the master of my meal, and made it my own!!
Everything else, including tying the roast was done. I didn't expect the same finished dish as if I had used a gorgeous tenderloin... (apples and oranges comparison).. but I have to tell you... it was fabulous!!! The tarragon mushroom sauce alone is SO good!!! Thank you, Chef John!
I am a faithful follower of your videos, because being an "old dog" home(pretty darn good)cook that I am, I'm always willing to perfect new methods and techniques from someone who knows what they are doing! And seeing the videos takes all the guesswork out of what it should look like.
Thank you for taking the time to share your wealth of knowledge in such an easy, inspiring way to get people cooking!! - April 4, 2012 at 3:19 PM
Oh my my my.... I made this yesterday for a very special dinner. We had guest, some of which said that they prefer their beef "well done"... well, I bought a whole tenderloin and cut it in half, I cooked half of it a little longer for them, but in no way was it "well done" but I made it a little more done than the other half. After they tasted it, the "digging in" and the rave reviews never stopped, not even after the entire roast disappeared. I was told to open my own fine dining establishment :)
As for my husband and I, we LOVED the med-rare portions and were almost sorry to see that our guests tapped into this portion after finishing the other ... so much for "I like mine well done" ...
Chef John, you are a food GENIUS!!!! Thank you for makin me look good :)
MegaRamsey - April 7, 2012 at 11:13 PM
Correction to my post:
Oh my my my.... I made this yesterday for a very special dinner. We had guest, some of which said that they prefer their beef "well done"... well, I bought a whole tenderloin and cut it in half, I cooked half of it a little longer for them, but in no way was it "well done" but I made it a little more done than the other half. After they tasted it, the "digging in" and the rave reviews never stopped, not even after the entire roast and that AWESOME sauce disappeared. I was told to open my own fine dining establishment :)
As for my husband and I, we LOVED the med-rare portions and were almost sorry to see that our guests tapped into this portion after finishing the other ... so much for "I like mine well done" ...
Chef John, you are a food GENIUS!!!! Thank you for makin me look good :)
MegaRamsey - April 7, 2012 at 11:18 PM
- Chef John said...
Thanks! :-)
- April 8, 2012 at 2:08 AM
- The Doomsday Gourmet said...
Chef John,
I guess I'm turning out to be one of your biggest fans! I have a cabin in the mountains where I'd like to invite you to stay for a while, but that's neither here no there. I will be making something a lot like this tonight except I'm going to be using a sirloin roast instead of a tenderloin, and I plan on using cabernet instead of white wine vinegar. It's probably not what you intended but I don't imagine it will taste terrible. What do you think about replacing the white wine vinegar with balsamic vinegar, chef? I know porcini and shallots are good with balsamic but I've never used tarragon before. - April 22, 2012 at 10:23 AM
I happened to have a 2.5 lb. top round roast in the fridge. I used more ordinary mushrooms and had no tarragon. Still, using the same technique, the roast was beautifully pink and tender and the pan sauce was flavorful. It went great with your roasted yellow potatoes, Chef, as well as a cold bean and tomato salad. Not bad for a Thursday night.
Thanks, Chef. - August 23, 2012 at 8:44 PM
Hi Chef John:
This recipe looks fabulous - it may take the place of my tenderloin recipe. Two questions about supplies - I'm looking for a pan that I can use to sear and then put into the oven and a good thermometer that I can clean w/o worrying that the thermometer part gets wet. Can you suggest some with various price ranges? Thanks - November 2, 2012 at 3:22 PM
- Chef John said...
Sorry, I don't do specific recs, but I just used an All-Clad SS frying pan as you saw. Any new thermometer can be washed, so just check online for the best reviewed.
- November 2, 2012 at 3:31 PM
- Unknown said...
I made this last week for a birthday dinner and everyone raved about it. it turned out perfect!
- November 23, 2012 at 10:57 PM
- Unknown said...
Used the recipe for a high school hockey team holiday dinner last night. Received so many compliments! Thanks for facilitating that by posting this great recipe. Used 2 - 5 lb choice tenderloins from Linz Meats in Calumet City just outside of Chicago (our supplier of fresh premium meats for our family's 90 year young food service distribution business). It was awesome!!! Thank you!!!
- December 14, 2012 at 7:55 AM
- Gary said...
I made this for Christmas Eve dinner. Unbelievably delicious and an easy technique for perfect medium rare deliciousness. The kids devoured it!
Oh, and we had candied bacon as an appetizer...gahhhhh! - December 24, 2012 at 11:55 PM
- Unknown said...
How do I make this recipe with a much larger tenderloin (I need to feed 12 people)?? A larger piece probably won't fit in the pan.
Thanks. - December 28, 2012 at 10:08 PM
- Unknown said...
Want to make this recipe for NYE but I need to feed 12 persons so I need to use a much larger tenderloin. How do I cook a much larger piece in a skillet? Cook one piece at a time? At the same time??
Thanks. - December 28, 2012 at 10:11 PM
- Chef John said...
Yes, just double everything here and use 2 pieces. Enjoy!
- December 28, 2012 at 10:35 PM
- Unknown said...
Hi...Me again. I bought a 7 lb tenderloin. Butcher folded, tied, and butterflied it for me. Does this recipe work for one large piece of meat or do I have to adjust anything? Thank you Chef John.
- December 31, 2012 at 1:47 PM
- Chef John said...
Never heard of a butcher butterflying a tenderloin. Are you sure? Very odd. Did they think you were going to stuff it? Anyway, any size works, but you have to cook longer. Can't say exactly so use internal temp!
- December 31, 2012 at 2:10 PM
- Unknown said...
I cooked this recipe at the weekend and scaled it up for 23 people for a special birthday celebration. Each piece of tenderloin came out perfectly. Everyone raved about the food, so thank you very much for the video instructions - it was so easy to make!
- January 28, 2014 at 3:48 PM
- Unknown said...
Recipe works amazing, I normally hate mushrooms but this turned out fantastic the best thing I've eaten in a long time. If you are a weary mushroom / onion eater don't hesitate its 10/10
- August 24, 2014 at 12:28 PM
- Somatosensation said...
Chef, I've made this several times and I have to say, I get so many complements! It's a much requested meal in my home.
I've been told the smell alone makes people think they're in a five star restaurant. Thank you so much for posting this recipe! - November 8, 2014 at 12:12 AM
Don't know if you're still answering questions but, I'm wondering if minced garlic would be good on this roast. Would it mess with the taste?
- December 23, 2014 at 10:27 AM
- Chef John said...
Of course it will mess with the taste! It will make it taste like garlic, BUT if you like garlic, you may like it. I can't say!
- December 23, 2014 at 12:39 PM
- Unknown said...
Hey Chef John!
Love your blog - everything I've tried if yours turns out beautifully!
One quick question - do you bring the roast to room temp before roasting? I want to make sure I get that consistent MR throughout.
Thx! - December 24, 2014 at 7:14 AM
- Chef John said...
I usually don't bother, and as you can see here, it still came out quite well. Either way it will be fine!
- December 24, 2014 at 1:52 PM
- Karen said...
We have enjoyed this wonderful recipe for two Christmas dinners...my family insisted!
We like the sauce a bit thicker so added a little cornstarch mixed with excess mushroom water while the beef was resting. Served the sauce on spinach filled ravioli. Thanks so much for a great recipe and video and have a happy new year! - December 26, 2014 at 12:57 PM
- Unknown said...
- January 2, 2016 at 12:59 PM
- Tilly said...
Wow, great recipe! Had a tenderloin roast in the freezer so decided to give it a shot. No porcini mushrooms handy so it was a shallots and tarragon sauce. Delicious! Will def make it again- with the porcinis next time.
- May 15, 2016 at 10:42 AM
- RachelZ said...
Thank you, Chef John! Looking forward to making this for a friend's birthday party next weekend.
- December 3, 2016 at 2:45 PM
- Gia DeCicco said...
Can't find tarragon white wine vinegar anywhere, thoughts? Can I infuse white wine vinegar with fresh tarragon?
- December 11, 2016 at 7:50 PM
- Unknown said...
Absolutely terrific recipe! I made this for a NYE dinner party and it came out perfectly. Super tender beef, medium rare, and the mushroom gravy was even better. Make this at your next special event.....
- January 3, 2017 at 10:51 AM
- Unknown said...
Terrific recipe! I'd never cooked a tenderloin before and made this for a NYE dinner party. It came out perfectly - tender, medium-rare beef and the mushroom gravy was perhaps even better. Make this at your next special event....
- January 3, 2017 at 10:57 AM
- Cookin' Pete said...
Made this New Year's Eve. Fantastic!
- January 4, 2017 at 8:14 PM
- Cookin' Pete said...
Made New Year's Even for particularly foodie roup. Fantastic; loved by all!
- January 4, 2017 at 8:15 PM
- Unknown said...
Do I need to baste it while it's baking?
- February 17, 2017 at 5:52 PM


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text:
Smartest Flooring Choices For Home Resale Values
Popular flooring choices per region is what should guide you when deciding what type of flooring to install in your home in regards to resale value. There are several factors you need to consider to make a smart choice. The value of your home and location are the most important. Also, you need to choose a flooring style that is popular in your area. Here is a list of the most popular flooring choices for various areas in the United States.
It is almost impossible to make overall generalizations, so I am going to break down the most popular flooring choices in several ways; by home value, home locations and specific rooms. As far as flooring color, it is always important to go with a light to mid range color, and not something too exotic. The specific flooring color and species needs to match your home design.
For homes that range from 50,000 – 100,000; the most popular flooring choices are Vinyl and Carpet. For homes that range from 100,000 – 200.000; the most popular flooring choices were some kind of tile or stone and carpet.
For homes above the 200,000 dollar range there was a dramatic increase towards tile, hardwood flooring and area rugs.
Installing flooring for specific rooms: Vinyl is most popular for kitchens and bathrooms, and Carpet for bedrooms and living rooms. In the past the most popular flooring for living rooms has been Carpet, but the last 10 years has shown a definite change in the amount of Hardwood Flooring installed in these spaces.
As far as geographical location there were some areas that showed specific trends.
Northern California; in this area there is an increase in the sale of eco friendly flooring. Bamboo, Cork and Reclaimed flooring are constantly gaining in popularity. Upper scale homes in California are seeing an increase of installations of Antique French Limestone.
New York; Parquet wood flooring has been very popular in New York City. But, recently there has been growth in Stained Concrete. Stained concrete is gaining in popularity in New York Loft apartments.
Florida; Beach communities are specials areas in consideration to flooring. Because of moisture, Engineered Hardwood Flooring is recommended. But also, Tile, Marble, and stone are big sellers.
North Carolina; Reclaimed Hardwood flooring is growing in popularity among high end home owners, especially Reclaimed Pine Flooring.
Tennessee and Georgia; most popular flooring choices are Vinyl and Carpet, but Engineered Hardwood flooring is gaining in popularity.
Chicago is seeing a growing tend toward Luxury Vinyl Tile instead of Ceramic Tile. There is an increase in sales of luxury wood look products. Vinyl is more durable than Hardwood and is not as cold as Ceramic or Porcelain Tile. Hardwood Flooring is very common in upper middle class homes. Solid Hardwood is the largest seller.
Colorado and Utah; increases in the sales of Engineered Hardwood Flooring, but Carpet is the most popular flooring. Solid hardwood flooring is second for higher value homes.
Arizona and New Mexico; these states shows increases in Tile (specifically Porcelain Tile), Laminate and Vinyl Plank Flooring.
Texas; the biggest selling products are Hardwood and Carpet, but Laminate sales are increasing.
Growing trends in commercial flooring installations: Stained Concrete, brightly colored Linoleum, Aluminum Flooring and Vinyl Plank Flooring.
There are many flooring trends that impact specific areas or specific home design types. If you are interested in your homes resale value, it is always a good idea to contact a local real estate agent to get input before buying new flooring.
Source by Shannon J Bivens


text:
All URLs on Gravatar are based on the use of the hashed value of an email address. Images and profiles are both accessed via the hash of an email, and it is considered the primary way of identifying an identity within the system. To ensure a consistent and accurate hash, the following steps should be taken to create a hash:
- Trim leading and trailing whitespace from an email address
- Force all characters to lower-case
- md5 hash the final string
As an example, let's say we start with "firstname.lastname@example.com " (note the trailing space which our hypothetical user entered by mistake). If we md5 encode that string directly, we get the following (in PHP):
12 | echo md5( "firstname.lastname@example.com " ); // "f9879d71855b5ff21e4963273a886bfc" |
If we now run that same email address through the above process, you will see that we get a different result (again in PHP):
1234 | $email = trim( "firstname.lastname@example.com " ); // "firstname.lastname@example.com" $email = strtolower ( $email ); // "email@example.com" echo md5( $email ); // "0bc83cb571cd1c50ba6f3e8a78ef1346" |
This can easily be combined into a single line:
1 | echo md5( strtolower ( trim( "firstname.lastname@example.com " ) ) ); |
Once you have generated a consistent hash, you can then request either an image or a profile.