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House GOP To Propose Plan To Reopen Government
House Republicans said Tuesday that they were planning their own bill to end the shutdown and raise the debt limit — one that makes changes to President Obama's health care law.
It's MORNING EDITION, from NPR News. I'm Steve Inskeep.
And I'm David Greene.
This morning began with the U.S. Senate appearing close to a deal that could solve two problems at once: end the government shutdown and prevent a default on U.S. debt. The solution would only be temporary, bringing another set of confrontations soon. There's bipartisan support for the deal in that chamber. The question was whether the Republican-led House would sign on. Well, the answer came a short while ago, with reports that House Republicans are pushing their own plan, one that changes the president's health care law, something the White House says is a non-starter. Let's bring in NPR's Tamara Keith, who joins us from the Capitol.
Tam, good morning.
TAMARA KEITH, BYLINE: Good morning.
GREENE: So, what exactly would this House version do to Obamacare, the Affordable Care Act?
KEITH: In terms of Obamacare, it makes changes to the Senate plan. So, instead of what the Senate was doing, it would delay the medical devices tax for two years. This is something that they've been targeting recently, and has some Democratic support. And it also includes something called the Vitter amendment, which would take away the employer match - which has sometimes been described as a taxpayer subsidy - from the health care that members of Congress and Executive Branch employees get. Notably, it does not take away the employer match from Hill staffers, which is something that, in the past, has been part of this amendment.
GREENE: But this is something that, if you take it away, Republicans who support taking it away said it would both save money and make things more fair, that these people would be treated like other Americans. But a lot of Democrats have said this is a political move by Republicans.
KEITH: And, in fact, have said it's the employer match. Why would you take that away?
GREENE: Well, health care provisions aside, Tamara, do these two bills - the one in the House and the one in the Senate - seek to do the same thing when it comes to the partial government shutdown and the debt ceiling deadline that's looming?
KEITH: Yes. They have the same date. So it would reopen the government through the middle of January. It would lift the debt ceiling through early February, though the House version would make that a hard stop and not allow the Treasury to use any extraordinary measures to extend it. And it also would set up a House-Senate conference committee to talk about larger budget issues and hopefully bring an end to all this back-and-forth fighting that we've had for years.
GREENE: Well, Speaker John Boehner and his leadership have had trouble getting the Tea Party conservatives in his party to go along with a number of bills this year. Do they think that this one that they've come up with this morning could pass the House?
KEITH: I can tell you that they are speaking right now, and I am quite certain that they are expressing confidence. However, as I stood outside of this closed-door meeting where they unveiled their plan to the rank-and-file, a number of House Republicans came out and said, oh, we don't really like this thing. It doesn't really do that much. Others came out and said they were confident. So it's a real mix. I asked Darrell Issa, who's a California Republican, whether there was unanimous support for this in the conference, and he said: We're Republicans. We don't do unanimous support.
GREENE: Wow, that - well, that's telling. So the ones who say it doesn't do enough, that they want more changes to the Affordable Care Act, probably.
KEITH: Exactly. They feel like this just does not - you're not doing this much, here. You're nibbling around the edges. These are folks who want the law to go away.
GREENE: And in the bit of time we have left, any word yet from the White House and Democrats as to whether they could swallow any of these types of changes to Obamacare that are being proposed?
KEITH: The White House issued a statement that was not very favorable, and Senate - or, House Democrats are going to be meeting at the White House with the president later today. One high-ranking Democrat put out a tweet saying that this is reckless.
GREENE: All right. NPR's Tamara Keith, joining us from Capitol. Tamara, thank you.
KEITH: You're welcome.
Copyright © 2013 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information.
NPR transcripts are created on a rush deadline by an NPR contractor. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR's programming is the audio record.

subset: commoncrawl


text:
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text:
Monday, May 10, 2010
Can I Get the Onion Rings, Instead of the Fries?
The reason is as obvious as it is annoying – they cost extra. Fries always come with the burger, but if you want those crispy, golden brown rings of pleasure, it's going to be $2.00 more.
Sure you crave the crunchy goodness, but the thought of paying extra to upgrade a side dish at Big Bad Billy's Burgers and Beers seems downright un-American.
So, as much as you may want them, and as much as you may fantasize about what a nice treat they'd be while standing in line, when you come belly to cash register, you just can't pull the trigger.
Well, I have good news – this onion rings recipe is so easy, and so amazingly crispy, you can now make up for all those years of deep-fried denial by making these at home.
If fact, these are so good, you may want to consider charging your friends and family a little bit extra for the upgrade. Enjoy!
1/2 cup all-purpose flour
1/4 cup cornstarch
2 tablespoons instant mashed potatoes
big pinch of cayenne
1 cup cold club soda
2-3 cups Panko (Japanese-style breadcrumbs), or as needed
fine salt to taste
vegetable oil for frying
2-3 yellow onions, cut into 1/4-inch rings
*Note: the amounts in the video were for a smaller batch. The amounts above will make a nice large batch, enough for about 8 servings.
338 comments:
1 – 200 of 338 Newer› Newest»- Unknown said...
very cool... do you think we could do the same with calamari rings?
- May 10, 2010 at 2:44 PM
- Chef John said...
Yes!! I hope you do.
- May 10, 2010 at 2:53 PM
- Tamar@StarvingofftheLand said...
It's not often that I find myself saying that Chef John is totally wrong (there was really just that one time with the clam shells ...), but I feel obligated to set you straight on this one. The reason we don't get the onion rings isn't the $2.00. It's the 20 pounds. Onion rings are totally irresistable, and you just can't get in the habit and still expect to fit in your clothes. So now, not only do I have to resist them when I go out, I have to resist them in the privacy of my own home, thanks to you and your recipe.
- May 10, 2010 at 3:20 PM
- Chef John said...
as my father used to say regarding such weighty matters, "more to love" ;-)
- May 10, 2010 at 3:45 PM
- Rita said...
that is one heck of a crunchy onion rings! the way i like it. i hate soggy rings. so i'll be sure to try this recipe.
inquiring mind wants to know how you came up with the instant mashed potato in the batter? very interesting. - May 10, 2010 at 3:46 PM
- Gia said...
they look so yummy!
- May 10, 2010 at 3:48 PM
- Chef John said...
it came to me in a daydream (true story)
- May 10, 2010 at 3:49 PM
- Pietr Hitzig said...
1. Beer is more likely to be in my fridge. Okay?
2. Sounds like great batter for much more than onions.
3. Sounds like a great combo to mix and place in your pantry for the next time you want to fry a piece of fish or whatever.
4. Panko was available at my supermarket. Now, PROGRESSO has an
"Italian Panko." Plain Panko in my neck of the woods is once again now only available as a WHOLE FOODS pricey item.
5. Mix and store only the dry ingredients.
Do you have any other use for the leftover powdered mash potatoes? - May 10, 2010 at 4:43 PM
- Chef John said...
just make a batch of mashed potatoes with the leftovers. i'm pretty shocked at the quality of the instant these days. Used to have a horrible aftertaste, but now that's not the case. I would never buy for that purpose, but if they are around, why not?
- May 10, 2010 at 4:48 PM
- tanuki said...
Is there a way we can bake these instead of deep frying? If so, at which temp and for how long?
- May 10, 2010 at 5:01 PM
- Pietr Hitzig said...
Chef John,
I love this site! Are there good and bad instant mashed potatoes or are they all manufactured in one monster Idaho factory by Archer Daniels or Monsanto when they aren't producing pesticides? - May 10, 2010 at 5:27 PM
- tonkaslim said...
Have to try this batter with fish. Every recipe out there results in soggy fish after five minutes or so.
A little instant mashed potato is also great for thickening soups—especially split pea, lentil, potato-cheese types. It was my secret, but no more. - May 10, 2010 at 5:30 PM
can i bake 'em?
- May 10, 2010 at 5:38 PM
- Chef John said...
I don't remember the brand! I think it was Idahoan or Betty Crocker
- May 10, 2010 at 5:47 PM
- Chef John said...
You can't bake these. But here is my baked onion rings recipe http://foodwishes.blogspot.com/2009/03/waiting-for-recover-with-oven-fried.html
- May 10, 2010 at 5:49 PM
- Luatica said...
All i can say is omnomonmnonomnom
- May 10, 2010 at 6:17 PM
- Unknown said...
instead of panko, can i use breadcrumbs¿?
- May 10, 2010 at 6:49 PM
- Chef John said...
Sure, but not as crispy
- May 10, 2010 at 6:53 PM
- blogagog said...
That is quite a fantastic batter. We just used it on squash (didn't have an onion) and it was ideal. Very tasty.
It's pretty difficult to get batter to stick to squash, but this one sticks perfectly. - May 10, 2010 at 9:09 PM
- Pietr Hitzig said...
Squash? Great idea. I think it would be great on potato peels.
- May 10, 2010 at 9:39 PM
- Chef John said...
squash yes, potato no. only cooks a few minutes and they would be raw i think
- May 10, 2010 at 9:55 PM
- Pietr Hitzig said...
Potato peels, a hyperbolism
- May 10, 2010 at 10:00 PM
- Chef John said...
- May 10, 2010 at 10:09 PM
- Pietr Hitzig said...
- May 10, 2010 at 10:13 PM
you have the best ideas for the meal on this site, 10/10, and i watch your every video, but still hadn't found any recipes with squids, i would like to see more of that, and if you want, i have few good ones that you could try. greetings from croatia. here's a link to my e-mail -> E-MAIL ME
- May 11, 2010 at 12:33 AM
I never realised there were so many ingredients that went into making onion rings. I though it was just seasoned breadcrumbs. Well worth the $2 upgrade. Just my opinion, man.
- May 11, 2010 at 3:40 AM
I'm sorry but I'm unsure about the salting. Are you suppose to do it in the batter or after they've been fried? No cook, not american so I had to ask.
- May 11, 2010 at 5:02 AM
Is there any replacement for the instant mashed potatoes?
Thanks for another great recipe chef! :) - May 11, 2010 at 5:13 AM
- Razors Edge said...
I've read that the fish & chip guys in england will add a splash of malt vinegar to the batter.. supposodly it helps keep the batter from being so runny/drippy. Haven't tried it though... of course that could be just a bunch of b.s.
- May 11, 2010 at 5:49 AM
Michael Pollan wrote a book called "Food Rules" (how to eat more healthfully, etc.) The rule for eating stuff like fries, onion rings, donuts and other similar indulgences (including all the deep-fried stuff) is that you can certainly have them...as long as you make them yourself. And now, I can!! Thanks, Chef John!
- May 11, 2010 at 11:41 AM
- Chef John said...
you could leave them out, and just add a bit more flour and cornstarch
- May 11, 2010 at 1:20 PM
- Chef John said...
i think salting after is best, not in the batter
- May 11, 2010 at 1:21 PM
- Margriet said...
Chef John,
Hello from the Netherlands! I just wanted to say that I really love your website: your videos are fun to watch and you never fail to get me excited about food. So as always, I can't wait to give this recipe a try!
Keep up the good work,
Margriet. - May 11, 2010 at 2:25 PM
- Flour said...
That crunch sounded perfect!!! I must try this:)
- May 11, 2010 at 3:40 PM
Oddly, I hate onions. I enjoy dried onions, onion rings, onion powder and I can use a grater on the smallest setting to "mush" them to cook with, but I don't like biting into raw or chopped onions in food. I can't figure that out.
So, because I'm not an onion aficionado, I have a question... are there any types of onions that would taste bad, or be the wrong texture, for this recipe? Red? Vidalia, Sweet? White? Or is yellow the most common? - May 12, 2010 at 1:26 PM
- Chris K. said...
I love onion rings. But I hate it when I bite into one and the onion slides out of the crispy crust like a wet noodle.
Solution: dry the sliced onions a bit before applying batter & frying. Arrange the onion slices on a cooling rack and allow them to dry out in a 300 deg. oven (door open) for about 20 minutes. Or if you're in a hurry just use a hair dryer and blast 'em.
When fried, the drier onion will absorb less oil and cling to the batter. No onion noodles!
Another trick worth trying: in the beer batter, replace 1.5 oz. of the club soda with a shot of vodka (you want about 20% final alcohol content). It'll help the batter crisp up faster and give it great texture. - May 13, 2010 at 9:27 AM
- Dean E. Mehling, MA said...
I'm thinking of using beer instead of club soda. got any reccommendations for that?
- May 13, 2010 at 1:21 PM
- Sunny Wu said...
I made it, it was really good, but I don't think the salt was really necessary.
- May 13, 2010 at 5:13 PM
- Kevin Andersson said...
Hi John,
I just wanted to say I love your site, and I've been following you from Denmark since you started blogging.
I got a crazy craving for onionrings after watching the video; so I went to the kitchen and made some! I didn't add mashed potato, but instead baking power to make the batter puff when fried. They are still nice and crunchy though - still after 20 minutes.
Thanks ;) *crunch* - May 16, 2010 at 2:11 PM
- Amanda said...
These look awesome! I love love love onion rings, and you're right, it does seem UNAmerican to have to pay extra :-P
- May 18, 2010 at 9:25 PM
- Unknown said...
I made it and it was yummy :). Thanks you!
- May 19, 2010 at 3:51 PM
I just finished making these and ooh boy! I used a vidalia onion. I've never made onion rings and I'm happy I gave it a go. I never realized how important the batter was. As a matter of fact, I raided my refrigerator and tried frying a few other things in it like green beans, cream cheese and I even made some Jalapeno pepper poppers. I'm fried-out and my arteries will need some TLC but I had a great time!
- May 19, 2010 at 5:43 PM
- Kiah said...
I made these with my brother and Mom the other day, and they were simply amazing! We weren't able to find panko at Wally World, so we just used regular breadcrumbs, but they came out extremely crispy and absolutely delicious! Thanks so much for the recipe!!!!!
- May 27, 2010 at 9:39 PM
- Caio Zaleschi said...
My wife and just made these here in Sao Paulo, Brazil and they were awesome! We've been after an authentic onion ring recipe for a while and I am so glad I came across this blog. Thanks a lot!
- June 3, 2010 at 8:16 PM
- michellefillion said...
tried this recipe tonight and loved it!
i added lime zest to the batter and mixed 1 part coconut, 2 parts panko to roll them in. (turned out SO good)
just to mix it up a bit.
thanks chef john you're the best. srsly. - June 7, 2010 at 3:05 AM
- Shelly said...
would they come out just as good if baked? We try to avoid frying in my house
- June 18, 2010 at 4:47 PM
- Chef John said...
Can't be baked, sorry!
- June 18, 2010 at 5:29 PM
I would like to ask, how much is a cup of flour in grams? And is one cup of dry ingredient the same as one cup of liquid if converted to grams?
Thanks for the help! - June 20, 2010 at 4:41 AM
- Chef John said...
sorry, too busy to explain. Google it! you'll have answer in seconds
- June 20, 2010 at 5:17 AM
This was my first visit to your site but most definitely not my last. I found so many recipes that I am eager to try. I have even saved you in my favorites list as the only cooking site. I thank you and also a thank you in advance from my family.
- June 20, 2010 at 6:28 PM
hi...what is club soda? how does it taste like.. not sure if i can get it in my place, any substitutes ?
- June 21, 2010 at 12:05 AM
- Chef John said...
no taste, it's just sparkling water. You can also use a light beer.
- June 21, 2010 at 12:30 AM
- Brenda said...
OMFG, I'm totally in love with this website.
I'm from Brazil so many stuff you write about places where you find things and even this cayenne pepper is not avaliable for me to try. Even though I'll try this recipe this weekend for sure, if I discover what exactly is club soda.
Is it water with gas? (That's how we call here)
Probably and unfortunately I won't find any Brazilian recipe here... And if you want some help on this I may help you - maybe =P
Congratulations for your website ;]
And thank you. - June 22, 2010 at 9:42 AM
Hey, Brenda.
Vc pode encontrar Club Soda da Schweppes em qualquer supermercado - e é sim água com gás! Quanto a pimenta, eu fiz com pimenta do reino normal e ficou uma delícia. Agora eu comprei Paprika e vou tentar com ela, para substituir a cayenne. Bjs. - June 22, 2010 at 11:21 AM
- Chef John said...
Brenda, yes, just gassy water. And I know you have cayenne in Brasil, just don't know what it is called.
- June 22, 2010 at 11:35 AM
Do you use Dynasty Panko Bread Crumbs?
- June 23, 2010 at 10:13 PM
What kind of instant mash potatoes do you use? And is it okay to use Bob Evans?
- June 23, 2010 at 10:16 PM
- Chef John said...
i used pillsbury, but any should work
- June 24, 2010 at 12:03 AM
- Chef John said...
dont remember, but any panko is ok
- June 24, 2010 at 12:06 AM
Does Walmart have Panko Bread Crumbs if so do you kno what aisle it's on?
- June 25, 2010 at 2:21 AM
- Chef John said...
Yes, it's on aisle 7.
- June 25, 2010 at 2:49 AM
- differenxe said...
Very cool recipe, I made onion rings today and they were delicious.
- June 30, 2010 at 4:05 PM
whts the point of the cayanne
- July 15, 2010 at 7:42 PM
- Chef John said...
what's the point of any seasoning? flavor
- July 15, 2010 at 8:40 PM
- Chef John said...
and heat
- July 15, 2010 at 8:40 PM
Hi Chef John, I just made (and ate) these onion rings and they are AMAZING. They stay really really crunchy and don't go soggy and limp after a while. This recipe is brilliant and is one that I will keep with me forever. Thanks so much!!!
- July 16, 2010 at 2:28 PM
- history dork said...
Hi Chef John! I made these onion rings for dinner, and thought I'd try it with zucchini...and according to my family, they were delicious! The onion rings were perfect, thanks for the recipe!
- July 27, 2010 at 7:52 PM
These are AMAZING! We also coated some zucchini, mushrooms and avocado. I used a tsp of cumin in place of cayenne. I put kosher salt in my coffee grinder with some powdered lovage to make the fine salt. It was so flavorful we didn't even need the ranch and sriracha sauce! Still crispy an HOUR later! (And, as suggested in comments, I added a little vodka to the batter because I love cooking with booze!)
THANK YOU! - August 14, 2010 at 4:38 PM
Thanks so much! My whole family loved the recipe. I am DEFINITELY making this again!
- August 16, 2010 at 10:47 PM
My boyfriend and I made these onion rings and followed the recipe measurements exactly. The only thing we did differently is use bread crumbs instead of Panko. They weren't very crispy and the batter just slid off the onion ring. What could we have done wrong?
- August 30, 2010 at 12:27 AM
- Chef John said...
I honestly don't know. Everyone I heard from said they came out perfect. Ive done them a couple time since and they were great. The two breadcrumbs are quite different, but wouldn't cause the batter to slid off. I'm stumped!!
- August 30, 2010 at 1:02 AM
Okay well thank you. We will try again! Just not sure what went wrong!! These recipes on your website are fantastic, thank you for sharing.
- August 30, 2010 at 10:41 PM
Hey Anonymous...did you let the batter sit for 10 minutes or so? It is super runny when you mix everything but once it sits it firms up and sticks better to the onions
- September 3, 2010 at 2:16 PM
Can you mix the salt with the batter?
- September 6, 2010 at 11:20 PM
Is Seltzer water fine instead of club soda?
tasted great, but it was difficult to for the onions to maintain the batter. Had to throw in more flour/corn starch to thicken it...
Could have seltzer water made it more runny? - September 19, 2010 at 11:21 PM
- Chef John said...
no difference! you saw how think mine was, so there is no problem you adjusting the texture with more starch.
- September 19, 2010 at 11:35 PM
- Cheri Witmer said...
You are going to think this is horrendous...but I didn't have club soda and couldn't convince my hubby to go to the store, so I used Root Beer...tasted wonderful! Smelt it in the batter of course, but by the time it was cooked didn't have any of that flavor in it.
- September 22, 2010 at 12:47 PM
- Unknown said...
Awesome! Taste was spectacular. Only problem was losing batter/breadcrumbs during frying. We are at 6300 ft in Colorado - perhaps a factor.
Any recommendation to better keep coating on rings?
Dr Mark - September 24, 2010 at 1:08 PM
- Chef John said...
not sure. Some dust rings with cornstarch 1st before battering, but I've never had issues! thanks!
- September 24, 2010 at 1:45 PM
I tried your recipe tonight for onion rings, turned out good tasting, but had a hard time getting the panko to stick to the battered onions, the first few were fabulous but then the rest just had bits of panko on them...still good tho, I will try them again.
- September 27, 2010 at 10:17 PM
- Laura said...
Okay, this is wonderful. I love your blog since stumbling across it a year ago. The onion rings look amazing. Sometimes at night when I can't sleep, I creep downstairs and watch a few of your videos. My husband wants to know who is the man in the kitchen with "the voice". ANYWAY, I THINK YOU SHOULD SEND YOUR IDEA ABOUT THE ECONOMY AND ONION RINGS TO NEAL CAVUTTO OR HOWEVER HE SPELLS HIS NAME---THE GUY FROM FOX WHO TALKS ABOUT BUSINESS...IT WOULD ENHANCE HIS SHOW FROM A HUMOR STANDPOINT AND IT WOULD GIVE YOU NEW AUDIENCE. I HAVE A MILLION MORE IDEAS FOR YOU...
- October 10, 2010 at 10:43 AM
- cristinatorre17 said...
OMG can't wait to try it. SO can i use sparkling water instead of club soda? Coz i think there is no club soda here in Philippines. Thank you for the great recipe.
- October 23, 2010 at 5:26 AM
- Chef John said...
yes! thanks!
- October 23, 2010 at 8:32 AM
is it ok to use flavored instant mashed potatoes such as garlic or cheese?
- October 25, 2010 at 5:59 PM
- Chef John said...
Never tried. You'll have to let me know.
- October 25, 2010 at 6:04 PM
- Amena said...
You were right Chef John, these ARE the most amazing onion rings ever! i love how crispy they were (even though i used breadcrumbs as we dont have any Panko in Bahrain - Middle East) Can't wait to try the batter with calamari rings. Thank you!
- November 1, 2010 at 4:02 AM
this formula never works for me. the onion always comes out with no coat.
- November 4, 2010 at 8:24 PM
- Chef John said...
sorry, I really have no idea! It always works for me as shown, and everyone I've heard from says basically the same.
- November 4, 2010 at 8:26 PM
Pure, crunchy, delicious. All great words to describe this recipe!!
- November 7, 2010 at 7:21 PM
can i use egg instead of the instant mash potato ?? cause i cant find it here ):
- November 10, 2010 at 1:14 PM
- Chef John said...
no egg! it makes a soggy coating! just use more corn starch.
- November 10, 2010 at 1:16 PM
so i dont use the instant mash potato , i just put more corn starch ??
- November 11, 2010 at 12:27 PM
- Chef John said...
Yes, that's my theory. :-)
- November 11, 2010 at 12:37 PM
AWESOME AWESOME AWESOME! BUT!!! I'd have substituted a cold bottle of beer for the club soda.... just a personal taste!!
- November 12, 2010 at 7:45 PM
What is the difference between Cornflour and Cornstarch? i try to search google but more opinion ,more confused and i still don't know!
- November 22, 2010 at 6:13 AM
- Chef John said...
i think corn flour is whole corn ground fine and is yellow, and corn starch is just the starch and is white.
- November 22, 2010 at 9:08 AM
I saw on a show once that if you slice and leave your onions out for a few days before making the rings, the batter will stick better because there wont be as much moisture pushing out from the onion during the frying process. This means that when you take a bite the onion wont slide out on one long piece.
- November 22, 2010 at 5:07 PM
I don't have club soda or instant potatoes, but i'm craving onion rings. I Came by these because I was looking for a recipe, without eggs, or milk. I don't have any of that either and reserves and cash are low,so I thought I'd make these and maybe add a splash of vinegar or baking powder. I do happen to have Panko. What do you say chef?
- November 27, 2010 at 5:35 PM
- Chef John said...
No idea, don't think so, but let me know.
- November 27, 2010 at 6:37 PM
I Added 1tsp. baking powder and 2 Tbls. of white vinegar, and 1cup tap water to the flour cornstarch and cayenne mixture. Got a huge foaming reaction! Added onion rings, let them sit 5 min. until the foam subsided,dredged them with the panko crumbs and shallow fried them. They were obnoxiously,crunchy and the best tasting, onion rings, I've ever made by myself. I am deffinitely, going to use your original,recipe, when I refresh my pantry supplies, Chef! My substitution, was way too messy,but good!
- November 28, 2010 at 12:03 AM
I have to tell you chef, I used 1tsp. of baking powder, 2Tbs. of white vinegar, and 1cup of tap water,in lieu of the club soda,which I didn't have. I got science project, valcano,foam! I added the onion rings to the foaming flour/cornstarch,mixture waited 5 minutes, and dredged them in panko crumbs. After frying,these were insanely,crunchy and delicious! I will however, use your original, recipe Chef;as my substitute was just way too messy.
- November 28, 2010 at 8:27 AM
If in Denmark, Club Soda would be "Danskvand"
- December 7, 2010 at 7:58 PM
Thank You! I have missed having really good fish sandwiches. The fast food places just don't make them anymore and if they do they are pathetic and soggy. I tried the breading mix on some cod fish I had in the freezer - AWESOME!! I used beer instead of club soda, it just seemed more appropriate and I added some salt to the dry ingredients.
Well, it was sooooo good I had to call my daughter and rub it in. I think she and I have come to the end of our search for the perfect fish sandwich. Now I just need to try those wonderful looking onion rings -- Your great Chef John :-)
-- Beth - December 22, 2010 at 6:12 PM
- Tsilo said...
Where Can i get Cold Club Soda . Please Help ))
- December 25, 2010 at 6:07 AM
- Chef John said...
Any store that sells sodas and other soft drinks
- December 25, 2010 at 1:44 PM
- Brandon said...
Made these with light beer and they were awesome and very crunchy. Thanks for the delicious recipe, and excellent instruction.
- January 10, 2011 at 5:59 AM
can i make a batch ahead of time?
- January 14, 2011 at 8:11 PM
can i make a batch ahead of time?
- January 14, 2011 at 8:12 PM
- Chef John said...
no, doesn't really work as well.
- January 14, 2011 at 8:27 PM
- H said...
I made a batch of these a few minutes ago.. and they are as amazing as Chef John says... John must be a generous person: If this was my recipe there would be NO WAY I would give it away... Thanks John!
- January 15, 2011 at 2:31 PM
How about t=some sauce suggestions and recipes!
- January 22, 2011 at 11:43 AM
is it necessary to use baking soda for onion rings?? will it turn out not as good as if i didnt put them??
- January 28, 2011 at 10:34 PM
Amazing! Some people might find them a bit too crunchy, haha!
- February 14, 2011 at 10:48 AM
My first homemade onion rings and it was perfect!!! thank you for sharing your recipe.
- February 14, 2011 at 4:29 PM
hello im from macedonia and i would like to ask what can i use instead of cornstarch coz i dont have that here in my country tnx in advance
- February 16, 2011 at 6:12 AM
- Chef John said...
Sorry, I don't know of one.
- February 16, 2011 at 6:43 AM
thanks for sharing!
can i use cooked mashed potatoes instead of intant mashed potatoes?
if can be, how much should i put? - February 17, 2011 at 7:55 PM
- Chef John said...
No, has to be a dry powder
- February 17, 2011 at 8:00 PM
I made this recipee this morning and it really is super crispy.. thankyou chef :)
oh by the way, I'm a big fan of you from Indonesia..
later, i'm gonna try making fried calamary using this batter.. :D - February 24, 2011 at 8:20 PM
Hello all!
I have a little Take Away in Costa Rica and would like to make these Onion Rings. Would it be possible to prefry them and then freeze them? If I put them then frozen into the deep fryer would it work? Does anyone now?
Thanks and have a good day
Monica - February 28, 2011 at 2:14 PM
- Adam McGovern said...
Best onion rings in the world!
Any restaurant or bar I find that has onion rings, I put to the challenge. No place comes close!
Would you recommend another type of onion? Maybe red or vidalia? - March 24, 2011 at 3:10 AM
can i use sprite instead of cold club soda?
- March 28, 2011 at 5:35 AM
- Anna Komarova said...
This is amazing. They still was crispy after i reheated them in microwave! Thank you, thank you? thank you!!
- April 3, 2011 at 6:49 AM
- arlene said...
OH MY GOD, AS IN, SO YUMMY CRUNCHY.My family loves it, just done making mine hours ago. You should try it!!! thanks chef John. More Power
- April 30, 2011 at 11:50 AM
- Kris said...
Wow, never thought I'd be able to make suck authentic onion rings at home. Thanks Chef John!
- May 9, 2011 at 3:36 PM
Hi Chef John,
I'm from North Korea,
we dont have onions, or corn starch, or club soda or panko, what else can substitute with?
Yes,you're right Chef, that was a poor and lame joke... sigh. - May 9, 2011 at 10:23 PM
- Unknown said...
So, I just got done making/eating these 2 minutes ago. My mind is blown. Absolutely delicious and crunchy. Wow.
- May 19, 2011 at 6:50 PM
these are so good!
I tried making like cheese sticks and it works great ! - May 28, 2011 at 3:04 PM
Greetings Chef,
Just want to tell you I am in a 12 Step program now because of your onion rings. Since discovering 3 weeks ago I have made them 8 times and thinking about them as I write. Good gosh man where did you come up with that recipe? Like you I have not been a fan of the ring not because of waist or waste of money just never found one good enough to accompany a meal. Well now that has all changed and your crack rings can be the meal. Yes they are a drug as they will make you feel good eating, leave you zoned after and then thinking about how soon you can have a fix again. As you can see intervention is dire. Have friends coming over Fri. so will likely be cooking up crack rings then. Btw I never buy fizzy water or beer so my liquid is buttermilk in the recipe. - May 30, 2011 at 5:53 PM
- Gary said...
I like your onion rings a lot. I have found that for really crunchy fies; put the cut potato in the oven (200 F) untill they are somewhat pale in color. This removes some of the water. Then fry as usual. They really come out crispy and not all that oily, which can happen with 'twice - fried' foods.
Gary - May 30, 2011 at 6:55 PM
Very nice!! I tried this recipe today and it was really good and crispy. I tried it with other vegetables and it was good!
Thank you! - June 5, 2011 at 3:17 PM
chef John im from argentina and as i went through the recipe i translated the ingredients but i can't find club soda... could u tell me an alternative, maybe another name for it. Or what this club soda does in the mixture.
love your videos and ur epic humor, u really inspired (at least me) to cook, u really did!.
cheers from argentina! - June 9, 2011 at 8:31 AM
you can use beer or sparkling water instead of club soda
- June 24, 2011 at 4:55 PM
I have made these twice in the last week and everyone raves about them. They are without any doubt the best, thank you Chef John
- June 28, 2011 at 5:36 PM
may substitute your mash potatoes for an egg?
- June 30, 2011 at 9:50 PM
- Chef John said...
No, sorry, not even close!!
- June 30, 2011 at 9:52 PM
Can instant mashed potatos be replace by mashed potatos made the normal way?
- July 12, 2011 at 4:24 PM
- Chef John said...
no you can't. :-(
- July 12, 2011 at 6:02 PM
Thx Chef John, to bad the instant mashed potatos cant be replaced, hehe i want extra crispy!! Well soon this product will arrive in brasil, thx anyway
- July 13, 2011 at 3:03 PM
Hi Chef John! I truly love this recipe and its super crispy.. But i have a few problems with it you see i tried making the onion rings (big batches) ahead of time and froze them so that i can have them the next day, Unfortunately, when i had them fried it came out soggy and no longer crispy unlike when you make it right then and there you fry it. How can i fix this problem? i thought i could have them frozen like the ready made ones in the supermarket..
thanks so much Chef john, your response is greatly appreciated.. - July 19, 2011 at 2:27 PM
Hi Chef John! I truly love this recipe and its super crispy.. But i have a few problems with it you see i tried making the onion rings (big batches) ahead of time and froze them so that i can have them the next day, Unfortunately, when i had them fried it came out soggy and no longer crispy unlike when you make it right then and there you fry it. How can i fix this problem? i thought i could have them frozen like the ready made ones in the supermarket..
thanks so much Chef john, your response is greatly appreciated.. - July 19, 2011 at 2:27 PM
- Chef John said...
Sorry, I've never tried to freeze! Not sure how adapt!
- July 19, 2011 at 2:31 PM
Thanks Chef john for the response :) I was wondering if i par fry the onion rings then freeze them then fry them again the next till golden brown would it be crispy? would it possible work? hmmmm... i wonder o_o better try em tomorrw
- July 19, 2011 at 2:51 PM
hey chef thanks for sharing ... i will try this later ... good work and god bless you more ...
julz from the philippines - July 22, 2011 at 10:53 AM
there was a problem with our onion rings. was it the batter? or was it the super tiny purple onions?? we dont know. it was too thin but we used your recipe then we started to add more stuff....then the panko bread crumbs began to clump up on th onion & not spread evenly
thanks :)
--from alaska
jen & kate - July 26, 2011 at 4:20 PM
- Chef John said...
You mean pearl onions? Not sure that would work. Must be it since this works like a charm. Try with reg onions.
- July 26, 2011 at 5:19 PM
Instant mashed potatoes the same as potato starch?
- July 30, 2011 at 8:59 AM
- Chef John said...
Not exactly the same thing. Not sure if it would work the same.
- July 30, 2011 at 12:18 PM
Where can I buy club soda?
- July 31, 2011 at 3:37 AM
Chef John, What brand knife is that you are using?
- July 31, 2011 at 2:37 PM
- Chef John said...
Sorry, not sure! Older knife, no label
- July 31, 2011 at 2:59 PM
U da man john
- July 31, 2011 at 10:19 PM
- ♥dalila ramli♥ said...
hi chef. i'v tried ur recipe. it's incredibly nice. but yours (d one u made in d vid) seems much more nice. *i'm salivating*
- August 6, 2011 at 10:19 PM
chef..i've tried your recipe and i can say they taste fabulous..my family like the recipe a lot..and the best thing is that they're still crunchy even though its been 1 hour++!!!
the only problem i had is that the batter takes too long to bcome thick..can i maybe heat the club soda abit before putting in the dough so that it thicken faster? - August 13, 2011 at 10:59 AM
- Chef John said...
never tried. i wouldn't. I very rarely change a recipe that people think is fabulous ;-)
- August 13, 2011 at 11:16 AM
i see..then how long do you actually wait for those batter to settle nice n thick?mine took 40 mins :o
- August 13, 2011 at 1:38 PM
Clap, clap, clap, clap, clap, these is the frst video of yours I see, and simply remain in love!!! you know how to do it...
Congratulations from Santa Cruz, Bolivia. - August 15, 2011 at 6:41 PM
- Ed Masciana said...
Uh, sorry but I first read about the instant mashed potato addition in Saveur about 6 years ago. I haven't fried without them since. They are amazing in the mix. They're also great when you use buttermilk because the potatoes are alkaline and the buttermilk acidic. It's like using baking soda and baking powder together.
- August 16, 2011 at 4:53 PM
- Chef John said...
and here I thought I actually discovered something! Thanks!
- August 16, 2011 at 5:22 PM
- Bengali recipe said...
The Idea of instant mashed potato seems very interesting. Thanks for sharing my fav snacks recipe with the twist.
- August 20, 2011 at 11:29 AM
Dear Chef John, pardon my ignorance, but I'm a newbie at this type of thing. I've had a problem with this recipe. I'm pretty sure I followed the directions exactly - except I used beer instead of sparkling water. The batter thickened as you said. It did not seem to coat the rings very well and when I put the rings into the Panko (using a separate fork as you directed) the breadcrumbs began to clump and I ended up with lumps that did not adhere to the rest of the rings. So, what the heck, I fried the clumps and they taste great, just not what I was working for. Any help? Thanks.
- August 23, 2011 at 11:32 AM
- Chef John said...
Try dusting rings with a little cornstarch first.
- August 23, 2011 at 1:16 PM
Hello! I liked this video a lot! But, I'm from Brazil and, here, we don't have instant mashed potato even the club soda. Can I use other ingredients? Instead of using the Panko, can I use the convencional breadcrumbs? Thank you very much!
- August 24, 2011 at 2:47 PM
- Chef John said...
Sorry won't be the same.
- August 24, 2011 at 3:31 PM
Hello chef john !
thanks.. U rule,
One single Question.. i ll makke instant mashed potatoes at home (i brought all the other stuff)
But i was wondering if i should add milk or cream to the smashed potatoes - since urs seem to be powdery not smooth.
thanks. - August 27, 2011 at 7:21 AM
- Chef John said...
I don't understand. You don't make mashed potatoes for this recipe. Only the powder.
- August 27, 2011 at 10:21 AM
instant mashed potatoes.. isn't it ?
if i substituted it with extra corn flour, extra all purpose flour,
will i get the same result ? - August 27, 2011 at 10:55 AM
Hi I just made these with my mom and they were AMAZING! like beyond. And the batter goes on and on. We discovered the recipe in a magazine (I think times or newsweek) I have a few recommendations
1) make sure the Panko doesn't get clumpy with batter
2) SALT them a lot. The first one we tried without salt was bland but then with salt it was amazing!
3) don't cut the onion rings too small they were actually better when they were cut thicker. And the really mini ones are delish too
Thanks for the recipe! :) - August 27, 2011 at 2:07 PM
- W. Roth And D. House said...
I did not know anything about this site until reading an article in last weeks Time Magazine. Because my partner and I love onion rings, I thought I would give these a try. Chef John, they are absolutely delicious. In fact, they are the best onion rings we have ever tasted. My partner has several food allergies and I am always looking for new things to prepare with fresh and wholesome ingredients. This fit the bill and they are totally awesome. Thank you so much!! Dave House
- August 27, 2011 at 2:42 PM
- vanessa said...
oh so yummy! @.@
- August 30, 2011 at 7:20 AM
- vanessa said...
OH SOOO YUMMY! @.@ gonna try this soon probably tomorrow! :D
- August 30, 2011 at 7:21 AM
- mikko730 said...
Can I use a miller light beer?
- September 3, 2011 at 3:13 AM
I had them at a restaurant and since then i crave for onion rings instead of the regular french fries. Thanks for the recipe. You have brought them to my home now :)
- September 9, 2011 at 8:30 AM
- Agnes Embile Jimenez said...
Yummy! Would try this recipe for sure but I may not include a few of the ingredients. Thanks mucho for this. (:
- September 14, 2011 at 3:20 AM
- Karriann Graf said...
Hey John...can't wait to try these O-rings!
- October 2, 2011 at 6:28 PM
- Amelia said...
nice tips, Chef! I can't find panko here.. too bad.. but I found local breadcrumbs with really nice quality :D and yeah, this tips works well!
Thanks :D
*hello from Indonesia* - October 6, 2011 at 2:26 AM
- Unknown said...
Wonderful! I get the recipe and I'm joined to your followers :)
- October 7, 2011 at 1:27 PM
For those who cannot find Club Soda
they should try their local Liquor
Store. I am from Canada and when
we shop in the US, we find that
they consider Club Soda and Canada
Dry Ginger Ale mixers for cocktails
Hope this helps. - October 9, 2011 at 3:44 PM
- Rodrigo said...
Hi chef, just letting you know a brazilian site is posting your recipe on youtube,and actually they teached wrong.you can check at this video
http://www.youtube.com/watch?v=kMsVmB7T7LY&feature=related - October 12, 2011 at 11:54 PM
when you were making the batter for onion rings...you added " 1 CUP COLD CLUB SODA"
now can you please tell me what it is exactly!! - October 15, 2011 at 12:56 PM
- Thai Xiong said...
Was able to try these today. Love it. Thank you so much for the quick and easy recipe.
- October 20, 2011 at 11:51 PM
We tried this tonight with home cooked burgers and the rings were a run away hit. Everything I have tried from this site has been right out of the park in flavour.
Keep it Coming
Canada - October 22, 2011 at 11:22 PM
- Nophica said...
I made these last night. My husband loved them, I thought they were good, but I tried them about 20 minutes later and they were cold and I should have used more salt. That said, they were still crispy and the batter did not fall off of them like some other recipes I've tried. Also, I didn't have club soda, so I used 3/4 cup of Blue Moon beer and 1/4 water. Also, I used ancho chili powder and paprika instead of the other, hey, it's what I had on hand. But, they were good. Next time, better onions. Next time I won't have a cold and I will eat them all before my husband gets home. Thanks for such a great recipe.
- November 8, 2011 at 10:53 AM
OMG, those were the best Onion Rings I have ever had, never mind made. My wife likes the Onion Rings at "The Dog House", they do a lot more than dogs, she said they were better than "The Dog House" wow, that is so cool.
- November 20, 2011 at 4:31 PM
I just made these, but I had to adjust the recipe because I didn't have club soda or beer, so I used regular cola. I also used butter herb instant mashed potatoes because that's what I had.
The batter was still really runny by the time the onions were sliced, which I figured was probably due to the cola, so I just added another tablespoon of instant potatoes and that did the trick.
The batter coated the rings really nicely, and with the panko they came out really super crunchy and delicious. I also liked that batter didn't produce a greasy overly bready-thick crust like it often does with regular tempura batters, the crust was perfect, not to much breading and not too little. Best onion rings ever.
They didn't need any salt, probably because the potatoes I used were seasoned already. The cola was undetectable.
What's the point of the carbonated water anyway? What does the carbonation do to the batter that regular water wouldn't do if you just added less water? Just out of curiosity. - November 22, 2011 at 10:06 AM
- luis_gnd said...
omg!thanks chef john... this onion rings rocks!!! all my family was like "know you can cook..." hahaha we are from El Salvador, Central Americaaa... and I can't wait to cook more of your delicious recepies...
- November 24, 2011 at 7:41 PM
- luis_gnd said...
omg! this onion rings rocks!!! all my family was like "now you can cook..." we are from El Salvador, Central America... and I can't wait to cook more of ur delicious recepies... thanks Chef John, and happy thanksgiven by the way ;)
- November 24, 2011 at 7:44 PM
Hello Chef... seems yummy onion rings, i love very much onion rings & i should try them soon... but i would like to know if i will be able to freeze them raw as i am single & won't be worth it to do only one or two portions. Keep it up. Greetings from Malta
- November 30, 2011 at 1:15 PM
- Chef John said...
Sorry, never tried to freeze them first.
- November 30, 2011 at 1:30 PM
- Goddess Findings said...
OH MY GOD, the crunch is amazing, and totally under stated in the video! I was jumping up and down I was so amazed--and my dry potato flakes didn't even have hydrogenated oils in them! THANK YOU for this miracle recipe!!!
- December 8, 2011 at 1:29 AM
Fantástico, muito bom mesmo, parabéns!
Fast, simple and easy...
here in Brazil, people use cold beer to make Onion Rings... but i prefere your recipe!!
amazing!! - December 19, 2011 at 8:21 AM
I found this site, hope it helps. How to make Panko.
http://www.ehow.com/how_7594178_make-homemade-panko-crumbs.html#ixzz1AVF8Eknq - December 25, 2011 at 8:48 PM
- John said...
I used ginger ale instead of club soda and they came out great....Only problem was is that i was the cook and hardly got any !
- December 29, 2011 at 2:26 PM
I'm havin a get together at my house tonight and I'm fixin' onion rings. I never made homemade onion rings before. Your way seems and looks really good. I got my salt and ketchup ready! In Texas, we love onion rings. I wanted to fix fresh not frozen. Just can't get that goodness ,like how ya can with homemade onion rings.
- December 29, 2011 at 7:10 PM
any replacement for cornstarch??
- January 3, 2012 at 3:59 PM
- Chef John said...
- January 3, 2012 at 4:38 PM
- asgar said...
Chef John,
i have 2 questions.
1. what kind of smashed potato? potato that boiled or the crude one?
2.what is club soda? is it the carbonate drink? what is the brand? - January 6, 2012 at 4:06 AM
- asgar said...
Chef John,
i have 2 questions.
1.what kind of smashed potato? boiled potato or raw potato?
2.what is club soda? is it for cooking recipe or the carbonate drinking water? what is the brand of club soda that u prefer? - January 6, 2012 at 4:12 AM
- Chef John said...
It's dried instant mashed potato powder. I only know one kind of club soda. Any brand will work, they are all the same.
- January 6, 2012 at 11:46 AM
Hello chef John,
About the mashed potato thing, I have a question for that. That's a powder right? So basically, after we unpack the mashed potato's cover we just have to add it on the batter?
Thanks for sharing this - January 7, 2012 at 11:15 PM


text:
SEATTLE (AP) -- Ray Allen broke the NBA record for 3-pointers in a season, finishing with 269, and the Seattle SuperSonics wrapped up their disappointing season with a 109-98 victory over the playoff-bound Denver Nuggets on Wednesday night.Other great Ray moments from an otherwise forgettable season? How about his 42 points and game-winning shot in that insane double-overtime game against the Suns? Or what about his fight against the insane Keyon Dooling? Ah, such sweet memories.
Read the rest here.
So, what are your favorite moments of this terrible, terrible season? Danny Fortson fouling himself out so he could get back on the exercise bike? Bob Weiss' disappearing act? Let's hear it!


text:
One six-year-old boy who managed to escape from a room where a gunman was shooting at his classmates is apparently afraid of the doorbell. He fears it might be the "bad man" coming to get him, so his parents have put up a sign asking visitors not to ring the bell. Another child, who hid in a school bathroom, is now scared to use the bathroom on his own.
As the mournful facts behind the shooting deaths of 20 children and six adults at Connecticut's Sandy Hook Elementary School continue to unfold, pictures of most of the bright-eyed, dimpled victims and the adults who died protecting them have made their way online. Young survivors are trying to make sense of the tragedy, posing heart-breaking questions: why did they have to die? Why can't I see them? Does it hurt when you die?
(PHOTOS: Newtown: Photos from the Scene)
Young kids — all the children in the school were under age 10, and those killed were reported to be 6 and 7 years old — inhabit a very different psychological space from adults and teens. "Little kids see the world in black and white," says Robin Gurwitch, a psychologist at Duke University's Center for Child and Family Health. "Their world is very literal. There are rules and you can't break rules, but this broke all kinds of rules."
One of the most sacrosanct maxims is that school is supposed to be a safe place, where learning and exploration are encouraged, says Rahil Briggs, a child psychologist at the Children's Hospital at Montefiore in the Bronx. When kids are attacked when they expect to feel protected, "it's a breakdown in our social fabric."
(MORE: Am I Safe? Talking to Your Kids About the Sandy Hook School Shooting)
The youngest kids affected — particularly kindergarteners — are just starting to construct logical narratives about things that happen to them. Something as incomprehensible as a school shooting puts them at a disadvantage. "As much as we grapple to try to understand something this overwhelming, they struggle more," says Briggs. "They are incredibly dependent on their families, their parents, their teachers and their caregivers, who will all have to string together a story to help these children make a little bit of sense about this in a way that is developmentally appropriate."
The biggest challenge is to restore a sense of safety to children who watched their friends die. One of the young survivors at Sandy Hook lived through the shooting by pretending to be dead and fooling the gunman, according to her pastor. "She ran out of the school building covered from head to toe with blood and the first thing she said to her mom was, Mommy, I'm OK but all my friends are dead," Pastor Jim Solomon told ABC News.
Death can be a hard concept for very young kids to grasp. For older kids with a more nuanced understanding, what happened at Sandy Hook is unsettling evidence that not everyone dies after living a long and full life. Parents can help by explaining death in a matter-of-fact way, noting that people who die are not in pain; they're not hungry or thirsty because their bodies no longer work. While they're no longer around to see or play with, they should be remembered and talked about.
Parents can also encourage this remembrance by supporting children's natural instinct to help others; kids may want to draw a picture for the parents of a friend who died or write a thank you note to their teacher or visit the police officers who helped usher them to safety. "They will never get over this, but you find ways to get through this," says Gurwitch. "That is the goal: to get through this."
It's also important for parents to appreciate that getting through a traumatic experience happens in different ways for different kids. It can be normal for misbehavior to peak in the coming days and weeks; it's a way for children to express their fear and anxiety. Experts advise maintaining family rules — if it wasn't okay to hit your brother a week ago, it's not okay to do it now — while being extra-compassionate. "Parents should be more patient because children are stressed," says Gurwitch.
(MORE: Seattle Shootings: Six People Dead in One Day. What's Behind the Violence?)
And it's not just the children who are feeling the strain. When alleged gunman Adam Lanza, 20, took aim at two classrooms full of first-graders, it upended the belief that something like this wouldn't happen to children so young. Elementary school is where we gently cocoon our baby-talking 5-year-olds, some of whom still cry for mommy during their first few weeks, as they take their first steps toward becoming big kids. As parents, we think that elementary school is safe.
Alas, they're not. In 2000, a 6-year-old boy shot and killed a 6-year-old girl at their school in Michigan. In 2010, a special-education teacher was killed at a Tacoma, Wash., elementary school; earlier this year, an 8-year-old in Bremerton, Wash., was critically wounded by a classmate. And last year, a Houston kindergartener injured himself and two other children when he brought a gun to school.
"When something like this happens, it's a violation of our expectations of how things should be and how we should treat each other," says Emanuel Maidenberg, an associate clinical professor of psychiatry at UCLA who specializes in anxiety. "It's even more disturbing because it violates our basic fundamental values that children are to be protected and cherished."
Children, for all their I-can-do-it-myself mentality, are incredibly dependent on the adults in their lives to take care of them. When tragedy strikes and we are unable to protect them, it's a crisis for everyone. "Children are relatively helpless and they rely on us to help make their world safe," says Briggs. "It's especially heartbreaking when we can't."
In the days after the Oklahoma City bombing, which leveled a daycare and splashed heartbreaking images of bloodied toddlers across newspapers' front pages, many parents of surviving children reported that their kids would no longer stay in their own beds at night. The children had a harder time falling asleep and a harder time staying asleep; when they awoke in the dark, they climbed under their parents' blankets for comfort. At a different time, those parents might have marched their kids right back to their own beds — but they didn't. "Many, many parents wanted them in their beds so they could hold them and touch them and know that they have the blessing of being able to hold their child at night," says Gurwitch.
It's easy to imagine that Sandy Hook parents — and even those far away who didn't directly experience tragedy — are now feeling the same.
(MORE: A Florida Judge Says It's O.K. for Pediatricians to Ask About Guns)


text:
Color sensors usually have three different types of photosites that are sensitive to light in different bands of wavelengths. Although there are other technologies, the overwhelming majority of color sensors use a Bayer color filter array. Each block of 4 contiguous photosites contains one photosite sensitive to low wavelengths (blue), one photosite sensitive to high wavelengths (red), and two identical photosites sensitive to medium wavelengths (green).
Since each channel has its own noise level, it actually distinguishes far fewer than the theoretical 10, 12, or 14 bits of RAW data. The sum of the tonal range on each channel gives a rough idea of the color sensitivity of a sensor, and experiments show that this sum is already fewer than 24 bits.
Moreover, the R, G, and B channels of a sensor are a consequence of its design. They are characterized by their spectral sensitivities, giving the proportion of incident photons that eventually reach the sensor for a given wavelength (called quantum efficiency). The figure below gives an example of spectral sensitivities of a sensor. Note that the photosites are frequently sensitive to near-infrared, so an infrared filter must be added to the system to filter out these wavelengths. In particular, note that these curves are not the color-matching functions .
Color sensitivity is the number of reliably distinguishable colors up to noise. Roughly speaking, two colors are considered as distinguishable if their difference is larger than the noise. In this respect, color sensitivity is the generalization of color to the notion of tonal range.
To extend this idea for color data defining color sensitivity:
Let be the noise covariance matrix at the value (r, g, b).
For , let be the eigenvalues of this covariance matrix.
We call Color Sensitivity the number derived from
The above formula shows that the determinant of the noise covariance matrix is the volume of the incertitude ellipsoid, in which the difference of two colors is most likely due to noise. However, because digital images are encoded using integer values, the dimensions of the incertitude ellipsoid are quantized. Hence the integrand in the equation above can be seen as the density of distinguishable colors around the point (r, g, b), and takes quantization into account. The integral itself can then be interpreted as the total number of colors that can be distinguished by the sensor.
As with tonal range, color sensitivity is a number with no unit, so instead we consider , which represents the number of bits necessary to encode all distinguishable color values.
SMI: Sensitivity Metamerism Index
The sensitivity metamerism index (SMI) is defined in the ISO standard 17321 and describes the ability of a camera to reproduce accurate colors. Digital processing permits changing color rendering at will, but whether the camera can or cannot exactly and accurately reproduce the scene colors is intrinsic to the sensor response and independent of the raw converter.
The underlying physics is that a sensor can distinguish exactly the same colors as the average human eye, if and only if the spectral responses of the sensor can be obtained by a linear combination of the eye cone responses. These conditions are called Luther-Ives conditions, and in practice, these never occur. There are objects that a sensor sees as having certain colors, while the eye sees the same objects differently, and the reverse is also true.
SMI is an index quantifying this property, and is represented by a number lower than 100 (negative values are possible). A value equal to 100 is perfect color accuracy, and is only attained when Luther-Ives conditions hold (which, as previously stated, never happens in practice). A value of 50 is the difference in color between a daylight illuminant and an illuminant generated by fluorescent tubes, which is considered a moderate error.
More precisely, SMI is defined as
where is the average CIELAB error observed on a set of various colors. In our experiments, we used the 18 colored patches of a Gretag McBeth color checker, as ISO 17321 recommends. The SMI varies depending on the illuminant.
In practice, the SMI for DSLRs ranges between 75 and 85, and is not very discriminating. It is different for low-end cameras (such as camera phones), which typically have a SMI of about 40. For this reason, we give this measurement as an indication but do not integrate it in DxO Mark.
Relative sensitivities and white balance scale
All the standard RGB color spaces (such as sRGB, Adobe RGB, Prophoto) assume that a neutral reflectance object (i.e., an object that reflects every wavelength equally) has equal values on the three channels. However, the RAW values on the sensor depend on the spectrum of the light illuminating the neutral object, and on the spectral responses of the sensor. The three channels are usually different. The relative sensitivity of both the red and blue channels is the ratio between the value of the red (or blue) channel and the green channel.
The SMI depends both on the illuminant and the spectral responses of the sensor. Typically, with a tungsten illuminant, the blue sensitivity is very low, due to the weak sensitivity of silicon in short wavelengths and the lack of short wavelengths in tungsten light.
For design reasons, relative sensitivities are almost always lower than 1.
White balance scales are the digital gains applied on each channel to compensate for the lack of sensitivity in the red and blue channels. After applying the white balance, red, green and blue should be equal on a neutral object.
White balance scales are simply the inverse of the relative sensitivity. However, we think the redundancy is interesting and expresses two different factors: On the one hand, relative sensitivity is an objective characteristic of the sensor; on the other hand, white balance scale is what image science engineers apply to compensate for the differences in sensitivity.
Large white balance scales have a major influence on image quality since they directly impact noise, and this is taken into account in the color sensitivity measurement.
Channel decomposition and color matrix
Assume that the three channels of a sensor have equal sensitivities (or, equivalently, that white balance has been applied). In practice, the primaries of the sRGB color space do not correspond with the primaries of the sensor. (See the explanation for Luther-Ives condition in the section SMI above.) For each sensor channel, the channel decomposition describes the linear combination of the primaries of the sRGB color space that best fits the sensor channel. Typically, the red sensor channel is expected to contain mostly red, a bit of green, and almost no blue. A decomposition of the red channel close to (1,0,0) shows that the red channel of the sensor is very "pure."
The color matrix gives the coefficients of the linear combination of the sensor channels which have to be applied to compensate for the sensor channels' lack of purity as compared to the sRGB primaries. As with the white balance scales and the relative sensitivities, the channel decomposition and the color matrix give exactly the same information in a complementary manner. The channel decomposition coefficient can be portrayed as a 3×3 matrix, which means that the color matrix is then simply the inverse of the channel decomposition coefficient matrix.
The channel decomposition is a low-level description of the sensor spectral response, while the color matrix is what engineers use to make the sensor react as though it had sRGB primaries.
A color matrix with large singular values yields a dramatic amplification of noise, and this is taken into account in the color sensitivity measurement.
Full-color sensitivity
The noise on the sensor is processed by a RAW converter to lead to the final image. In particular, RAW converters apply a color rendering which maps the RAW values to RGB values in the final image (for instance, sRGB values). Color rendering includes at least white balancing and a color matrix, as described above. These steps yield an amplification of noise. For each triple RGB in the final image, noise can be predicted from the RAW noise characteristics, the white balance scales, and the color matrix coefficients. The noise on the three color channels is described by a three-dimensional covariance matrix, which is not easy to represent. In the full-color sensitivity tab, we chose to illustrate the noise in the (a,b) plane of the CIE Lab color space. For different values of luminance and different ISO sensitivities, the noise at given colors is represented by an ellipse which shows the colors that are likely to be generated in the image instead of the real color (displayed at the ellipse center). The orientation and the size of the ellipses show the coloration of noise and its amplitude.
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Keeping Food Safe During an Emergency
Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.
ABCD's of Keeping Food Safe in an Emergency
Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.
Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.
Be prepared for an emergency...
... by having items on hand that don't require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.
Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.
Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you're not sure a particular food is cold enough, take its temperature with a food thermometer.
Frequently Asked Questions
No, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.
Do not eat any food that may have come into contact with flood water.
- Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
- Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.
Steps to Salvage All-Metal Cans and Retort Pouches
Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:
- Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
- Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
- Brush or wipe away any dirt or silt.
- Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
- Then, sanitize them by immersion in one of the two following ways:
- Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or
- Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.
- Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.
- If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.
- Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.
- Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.
Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). |
Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.
Use bottled water that has not been exposed to flood waters if it is available.
- If you don't have bottled water, you should boil water to make sure it is safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
- If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
- If you have a well that had been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.
Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.
One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.
Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can't rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze. Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.
Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.
When to Save and When to Throw It Out
FOOD | Held above 40 °F for over 2 hours |
MEAT, POULTRY, SEAFOOD Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes | Discard |
Thawing meat or poultry | Discard |
Meat, tuna, shrimp,chicken, or egg salad | Discard |
Gravy, stuffing, broth | Discard |
Lunchmeats, hot dogs, bacon, sausage, dried beef | Discard |
Pizza, with any topping | Discard |
Canned hams labeled "Keep Refrigerated" | Discard |
Canned meats and fish, opened | Discard |
CHEESE Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco | Discard |
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano | Safe |
Processed Cheeses | Safe |
Shredded Cheeses | Discard |
Low-fat Cheeses | Discard |
Grated Parmesan, Romano, or combination (in can or jar) | Safe |
DAIRY Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk | Discard |
Butter, margarine | Safe |
Baby formula, opened | Discard |
EGGS Fresh eggs, hard-cooked in shell, egg dishes, egg products | Discard |
Custards and puddings | Discard |
CASSEROLES, SOUPS, STEWS | Discard |
FRUITS Fresh fruits, cut | Discard |
Fruit juices, opened | Safe |
Canned fruits, opened | Safe |
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates | Safe |
SAUCES, SPREADS, JAMS Opened mayonnaise, tartar sauce, horseradish | Discard if above 50 °F for over 8 hrs. |
Peanut butter | Safe |
Jelly, relish, taco sauce, mustard, catsup, olives, pickles | Safe |
Worcestershire, soy, barbecue, Hoisin sauces | Safe |
Fish sauces (oyster sauce) | Discard |
Opened vinegar-based dressings | Safe |
Opened creamy-based dressings | Discard |
Spaghetti sauce, opened jar | Discard |
BREAD, CAKES, COOKIES,PASTA, GRAINS Bread, rolls, cakes, muffins, quick breads, tortillas | Safe |
Refrigerator biscuits,rolls, cookie dough | Discard |
Cooked pasta, rice, potatoes | Discard |
Pasta salads with mayonnaise or vinaigrette | Discard |
Fresh pasta | Discard |
Cheesecake | Discard |
Breakfast foods—waffles, pancakes, bagels | Safe |
PIES, PASTRY Pastries, cream filled | Discard |
Pies—custard,cheese filled, or chiffon; quiche | Discard |
Pies, fruit | Safe |
VEGETABLES Fresh mushrooms, herbs, spices | Safe |
Greens, pre-cut, pre-washed, packaged | Discard |
Vegetables, raw | Safe |
Vegetables, cooked; tofu | Discard |
Vegetable juice, opened | Discard |
Baked potatoes | Discard |
Commercial garlic in oil | Discard |
Potato Salad | Discard |
FOOD | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 40 °F for over 2 hours |
MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats | Refreeze | Discard |
Poultry and ground poultry | Refreeze | Discard |
Variety meats (liver, kidney, heart, chitterlings) | Refreeze | Discard |
Casseroles, stews, soups | Refreeze | Discard |
Fish, shellfish, breaded seafood products | Refreeze. However, there will be some texture and flavor loss. | Discard |
DAIRY Milk | Refreeze. May lose some texture. | Discard |
Eggs (out of shell) and egg products | Refreeze | Discard |
Ice cream, frozen yogurt | Discard | Discard |
Cheese (soft and semi-soft) | Refreeze. May lose some texture. | Discard |
Hard cheeses | Refreeze | Refreeze |
Shredded cheeses | Refreeze | Discard |
Casseroles containing milk, cream, eggs, soft cheeses | Refreeze | Discard |
Cheesecake | Refreeze | Discard |
FRUITS Juices | Refreeze | Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
Home or commercially packaged | Refreeze. Will change texture and flavor. | Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
VEGETABLES Juices | Refreeze | Discard after held above 40 °F for 6 hours. |
Home or commercially packaged or blanched | Refreeze. May suffer texture and flavor loss. | Discard after held above 40 °F for 6 hours. |
BREADS, PASTRIES Breads, rolls, muffins, cakes (without custard fillings) | Refreeze | Refreeze |
Cakes, pies, pastries with custard or cheese filling | Refreeze | Discard |
Pie crusts, commercial and homemade bread dough | Refreeze. Some quality loss may occur. | Refreeze. Quality loss is considerable. |
OTHER Casseroles—pasta, rice based | Refreeze | Discard |
Flour, cornmeal, nuts | Refreeze | Refreeze |
Breakfast items—waffles, pancakes, bagels | Refreeze | Refreeze |
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie,convenience foods) | Refreeze | Discard |


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Assertiveness is a healthy way of communicating. It's the ability to speak up for ourselves in a way that is honest and respectful. Every day, we're in situations where being assertive can help us — like asking someone on a date, approaching a teacher with a question, or doing well on a job or college interview.
Being assertive doesn't come naturally to everyone. Some people communicate in a way that is too passive. Other people have a style that is too aggressive. An assertive style is the happy medium between these two.
Here's what it means to be assertive:
An assertive communication style can help us do the things we want to do. But it goes further than that: Being assertive shows we respect ourselves and other people.
People who speak assertively send the message that they believe in themselves. They're not too timid and they're not too pushy. They know that their feelings and ideas matter. They're confident.
People who are assertive tend to make friends more easily. They communicate in a way that respects other people's needs as well as their own. They tend to be better at working out conflicts and disagreements. People who give respect get respect in return.
How do you know where you fall on the assertiveness scale? Here are some examples:
Paula has a style that's too passive. If you ask Paula what movie she wants to see, she's most likely to say, "I don't know — what do you want to see?" She usually lets others decide things, but later she regrets not saying what she wanted. It bothers her that her friends do most of the talking. But when Paula tries to break into the conversation, she speaks so softly that others talk over her without realizing.
Janine has a style that's too aggressive. Janine has no trouble speaking her mind. But when she does, she comes across as loud and opinionated. Janine dominates the conversation, often interrupts, and rarely listens. If she disagrees with you, she lets you know — usually with sarcasm or a putdown. She has a reputation for being bossy and insensitive.
Ben has an assertive style. When you ask for Ben's opinion, he gives it honestly. If he disagrees with you, he'll say so — but in a way that doesn't put you down or make you feel wrong. Ben is interested in your opinion, too. He listens to what you have to say. Even when Ben disagrees with you, you still feel he respects your point of view.
People who act too passively often end up feeling taken advantage of. They may begin to feel hurt, angry, or resentful.
When you hold back what you think and feel, others don't get to know or understand you as well as they could. The group doesn't benefit from your input or ideas.
If you start to feel like your opinions or feelings don't count, it can lower your confidence and rob you of the chance to get recognition and positive feedback for your good ideas. This can even lead to feeling depressed.
People who come across as too aggressive can find it difficult to keep friends. They may dominate conversations or give their opinions too boldly and forcefully, leaving others feeling put off or disrespected.
People with an aggressive style may get other people to do things their way, but many times they end up being rejected or disliked. They often lose the respect of others.
Why do some people have assertive communication styles when others are more passive or aggressive? Part of it's just personality. The habits we develop or the experiences we have are another part. But we also learn to be assertive, passive, or aggressive from watching how others act — especially the people who raise us.
Here are some things that can influence people to act too passively:
Things that can influence people to act too aggressively are:
Things that can lead people to act assertively ("just right") are:
Being assertive is a matter of practicing certain communication skills and having the right inner attitude.
Some people are naturally more skillful when it comes to being assertive. Others need more practice. But everyone can improve.
Here's how:
Start by considering which communication style (assertive, passive, or aggressive) comes closest to yours. Then decide whether you need to work on being less passive, less aggressive, or simply need to build on your naturally assertive style.
To work on being less passive and more assertive:
To work on being less aggressive and more assertive:
Even naturally assertive people can build and expand their skills. To work on improving a naturally assertive style:
When you speak assertively, it shows you believe in yourself. Building assertiveness is one step to becoming your best self, the person you want to be!
Reviewed by: KidsHealth Behavioral Health Experts
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Dr. Bob Martin Show - February 10th, 2024
February 10, 2024
Hosted by Dr. Bob Martin
[Download MP3] [itunes] [Bookmark Episode]
Episode Description
Dr. Bob Martin Show
Saturday at 6 AM Pacific Time on VoiceAmerica Health and Wellness Channel
The Dr. Bob Martin Show is the largest syndicated alternative health show in the US. The interactive programs focus on giving listeners health information that will encourage the motivation, confidence and conviction that they need to heal their own bodies of many ailments. The shows also provide a forum for provocative discussions about trends in health care and wellness optimization. From headaches to hemorrhoids, aches to shakes, pimples to prostate, bad back to mad B.O. and everything else in-between. If you've got a health question – he's got an answer. And, he's been accused of giving good mouth or ear health resuscitation – GUILTY as charged~! Dr. Martin brings his empowering message to the airwaves every Saturday from 6-9am and 6-9pm Pacific Time on the Voice America Health and Wellness Channel.
Dr. Bob Martin
Dr. Bob Martin believes that information and education are the keys to good health, and takes every opportunity to share his knowledge through consumer lectures, newspapers and radio health talk programs throughout the United States and Canada.
Dr. Martin holds a science certification from the University of South Dakota School Of Medicine, as well as being board certified in Anti-Aging Medicine through the American Academy of Anti-Aging Medicine. (A.B.A.A.H.P.) Dr. Martin is double board certified as a Clinical Nutritionist (C.C.N.) through both the International and American Associations of Clinical Nutritionists and as a Diplomate of the American Clinical Board of Nutrition (D.A.C.B.N). Additionally, Dr. Martin is a board certified Chiropractic Physician and Physiotherapist in the states of Arizona, Colorado and Kentucky. He is certified in Applied Kinesiology and has training in the fields of medicine, acupuncture, herbology, sports medicine, and exercise physiology.
Dr. Martin is the author of Secret Nerve Cures. In his new book, Dr. Martin finally reveals his personal secrets behind the most prevalent nerve disorders including; carpal tunnel syndrome, sciatica, peripheral neuropathy, shingles, neck and back pain, Bell's Palsy, numbness, tingling, pins & needles, nerve pain, etc…
You may visit his website for more information at www.doctorbob.com.
"You can be your own doctor most of the time, and I'll tell you how." - Dr. Bob Martin