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Sunday, February 27, 2011
The Real McCoy - Wholemeal Irish Soda Bread
From the kitchen of One Perfect Bite...I know St. Patrick's Day is still weeks away, but I wanted to make sure that those of you who are tempted to try a real soda bread, have plenty of time to test recipes before selecting the one you'll finally use. I know it's hard to believe, but this is what a true Irish soda bread should look like. The addition of raisins, sugar and caraway is an English embellishment that produces a bread that should, more correctly, be called Spotted Dog. Irish peasants lived, for the most part, on a diet of potatoes, grains and milk. Bread appeared on their tables only during the summer, or "meal months", when potato stores had been exhausted. The bread was typically made in a lidded cast iron pot called a bastible, but in Northern Ireland it was shaped into a disk, called a farl, and scored with a cross to "let the devil out" as the bread rose and cooked. Our bread is devilishly good. This simple loaf is delicious when made with Irish wholemeal flour. Unfortunately, our (U.S.) whole wheat flour lacks the flavor of its Irish cousin and we have to fiddle and fudge to make a loaf that is anywhere near as flavorful. The good news is that it can be done by using a combination of flours, and boosting their flavor with oatmeal and wheat germ. The recipe I'm passing on to you was developed by Jeanne Lemlin and she has come up with a combination of grains that result in a typically Irish loaf. You'll find it to be wonderful, if you can clear your head and palate of long held notions of what a soda bread should be. There is nothing here but the flavor of the grain. One bite, and a slow and deliberate chew will convince you that nothing else is necessary. I love this and make it often. When we have guests, I serve it with Irish butter or a whipped cream cheese and a small platter of thinly sliced smoked salmon. I have, however, come to enjoy it completely unadorned. Plain or fancy, the bread should sit for 2 hours before slicing. It crumbles easily in the early stages of cooling, so it really needs this time to firm up. I really hope you'll try this bread. It is really wonderful. Like all soda breads, it stales quickly and is best enjoyed the day it is made. Here's the recipe.
Wholemeal Irish Soda Bread ...from the kitchen of One Perfect Bite courtesy Of Jeanne Lemlin
1-1/4 cups unbleached all-purpose flour plus additional for sprinkling
1 cup whole-wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 stick (4 tablespoons) cold unsalted butter, cut into bits
1-1/3 cups well-shaken buttermilk or plain yogurt
1) Move rack to center of oven and preheat to 425 degrees F.
2) Whisk together flours, oats, wheat germ, baking soda, and salt in a large bowl. Add butter and toss to coat with flour. Then blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened, but still lumpy.
3) Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball. Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2 inch deep) in top of dough.
4) Bake in middle of oven until bread sounds hollow when tapped on bottom, 35 to 35 minutes. Cool on a rack 2 hours before slicing. Yield: 1 loaf.
You might also enjoy these recipes:
Chocolate Soda Bread - Real Epicurean
Browned Butter Soda Bread - Vanilla Sugar
Authentic Irish Soda Bread - Confessions of a Kitchen Witch
Oat Soda Bread - 101 Cookbooks
Irish Soda Bread - The English Kitchen
Brown Bread - David Lebovitz
Soda Bread - Farmersgirl Kitchen
Irish Soda Bread Scones - Brown Eyed Baker
Irish Soda Bread Scones - Smitten Kitchen
Caraway Soda Bread - Simply Recipes
Oats and Honey Irish Soda Bread with Raisins - Baking Bites
65 comments :
- Pondside said...
I love bread with oatmeal in it. When I was a girl my aunt would visit for weeks at a time and she'd bake and bake. One thing I loved was Porridge Bread - made with rolled oats. I can still taste it - nothing but butter on it - delicious!
- February 27, 2011 at 12:38 AM
- Quirkyurbangirl said...
this looks so wonderful! thanks for sharing. I am always looking for new bread recipes!
- February 27, 2011 at 12:40 AM
- sophia said...
I do love soda bread! But the ones I've tried are usually the unconventional English ones. They're so easy to make though. I have this bookmarked. :-)
- February 27, 2011 at 1:15 AM
- muppy said...
That is so funny, i was just telling my husband the other night i wanted to make soda bread, something i have never done before, until now i didn't even know what was in it! Thanks, I will try this :)
- February 27, 2011 at 1:26 AM
- Nisa Homey said...
Hi Mary, thanks for visiting my space and for the lovely comment...soda bread looks yum...bookmarked!!
- February 27, 2011 at 1:34 AM
- Shanae Branham said...
What a great idea for St. Patrick's bread! Thanks for stopping by my blog and commenting! Hope to see you again.
- February 27, 2011 at 2:48 AM
- Alessandra said...
Ah, I haven't had this for ages! Wonderful!
A. - February 27, 2011 at 3:23 AM
- Diane said...
I have just put a link from my blog to yours for this recipe today. if you take a look at my blog you will see why :-) Diane
- February 27, 2011 at 4:21 AM
- From the Kitchen said...
This looks good enough to eat. In fact, I'd like a slice right now--slathered in Irish butter and orange marmalade.
Bonnie - February 27, 2011 at 4:59 AM
- Ana Rita Marreiros said...
Never tried this one but i'm curious on his flavour...With so good ingredients it must be a delicious bread!!!
Have a nice weekend,
Rita - February 27, 2011 at 5:07 AM
- Rachel Cotterill said...
I love soda bread :)
- February 27, 2011 at 5:21 AM
- The Sweetylicious said...
is such a healthy bread (: it ure look delicious and appealing!
- February 27, 2011 at 6:05 AM
- Emma said...
I have always wanted to bake soda bread (I'm part Irish so shame on me for not attempting it so far).
Oatmeal is a good addition I agree as is the buttermilk. - February 27, 2011 at 7:04 AM
- Margaret Murphy Tripp said...
I just posted a soda bread recipe too. Yours looks great! I'll try it if I can find the right flour. Thanks for sharing...love your blog!
- February 27, 2011 at 7:20 AM
- Tasha said...
Several years back, I had a good friend who was from Ireland, and his family opened a pub & restaurant that served real-deal soda bread. It was wonderful, and since the pub is no longer in existance, I'd love to try your bread!
- February 27, 2011 at 7:56 AM
- June said...
A perfect loaf to make on this cold snowy day in Tucson...yes, that's right. "Thanks" for sending us your snow - no kidding, I'm loving it!
- February 27, 2011 at 7:58 AM
- Bits said...
Lovely, I love this type of bread.
- February 27, 2011 at 8:21 AM
- Kim said...
It's a promise, I will bake this bread because you convince me with the picture and the description. Plus, I never a Irish soda bread... I know, it's a shame... Have a good day!
- February 27, 2011 at 8:23 AM
- Nisrine, Dinners and Dreams said...
It's almost time for soda bread with St. Patrick's right around the corner. It looks beautiful.
- February 27, 2011 at 8:26 AM
- Kath said...
I've always said that raisins, sugar, and caraway did not belong in Irish soda bread. Yours looks like the "real deal"! Thanks for sharing, Mary!
- February 27, 2011 at 8:29 AM
- Julie said...
I didn't know real Irish Soda bread didn't have the raisins, etc. in it. I am hosting Sweet Melissa Sunday's in a couple of weeks. I chose Irish Soda Bread recipe, it has raisins.
This looks so delicious! - February 27, 2011 at 8:33 AM
- Tanna said...
I will be trying this one out, too. Thank you, Mary. Blessings ~ Tanna
- February 27, 2011 at 8:47 AM
- Jeannie said...
Sounds like a great McCoy too! I love bread plain or otherwise:)
- February 27, 2011 at 9:16 AM
That was a very informative entry on the irish bread. I like the part on the "let the devil out" :)
- February 27, 2011 at 9:20 AM
- T.W. Barritt at Culinary Types said...
Yes, we've turned Irish Soda Bread into something almost cake-like. How great that you've combined grains to get that deep, satisfying flavor. What a beautiful, caramel color you achieved. It must smell heavenly while baking.
- February 27, 2011 at 9:22 AM
- Clint said...
This looks wonderful. You always make me hungry!
- February 27, 2011 at 9:57 AM
- lena said...
thanks for sharing yet another wonderful recipe..this is quick and less complicated!
- February 27, 2011 at 10:02 AM
- Katerina said...
We don't have St. Patrick's Day here but I will sure try this bread Mary!
- February 27, 2011 at 10:32 AM
- Kim - Liv Life said...
Bread with oatmeal... who could resist?? I haven't made a soda bread in years and years, but it's one of my dad's favorites. I think I'll surprise him!!
- February 27, 2011 at 10:39 AM
- Valerie Harrison (bellini) said...
Soda bread is one of those essentials we all need to learn to perfect.
- February 27, 2011 at 10:54 AM
- Ronda Kisner said...
I just might have to make this for St. Patrick's Day.
- February 27, 2011 at 11:24 AM
- Kalyn Denny said...
Irish Soda Bread is one of those things I discovered from food blogging, and this one does sound tasty!
- February 27, 2011 at 12:22 PM
- Yvonne @ StoneGable said...
Mary, This is perfect! I am learning how to make bread this year. I'll make this one in honor of St. Patrick's Day!
Thanks! You always have the best recipes!
Yvonne - February 27, 2011 at 12:28 PM
- Jayanthy Kumaran said...
very healthy n fab...looks really interesting..:D
Tasty appetite - February 27, 2011 at 12:40 PM
- Priya Suresh said...
A perfect loaf to make on this cold day..
- February 27, 2011 at 12:48 PM
- Joanne said...
I am SO excited to try this more authentic version of soda bread! I'm dreaming of it with some cream cheese and lox...yum.
- February 27, 2011 at 1:07 PM
- nanny said...
This bread looks and sounds wonderful.....I've been away for a few days and am anxious to catch up with all of your good recipes....Have a great Sunday!
- February 27, 2011 at 1:11 PM
- Faith said...
I don't think I've ever had an authentic Irish Soda Bread! Thank you so much for sharing, Mary, this is going on my "to-make" list!
- February 27, 2011 at 1:15 PM
- Jen_from_NJ said...
Your bread looks just like what I had in Ireland! Thank you so much for this authentic recipe. Oh how I love Irish butter too!
- February 27, 2011 at 1:35 PM
This bread looks great... I forgot about St. Patricks day even existing as a holiday until now. I think I just needed a typical holiday food to remember it by!
- February 27, 2011 at 1:38 PM
I love Irish soda bread! This looks great..
- February 27, 2011 at 1:38 PM
- Lucie said...
I love how hearty this bread looks--you can almost taste the grain just looking at it!
- February 27, 2011 at 2:26 PM
- That Girl said...
I've made lots of different breads, but never tried my hand with soda bread. I should change that.
- February 27, 2011 at 3:10 PM
- Ginny Hartzler said...
I love that picture of the whole loaf. I guess this would be practically a meal in itself with some kind of hearty spread on it. Nothing else needed. Of course, I could live on bread alone, anyway. And just a little chocolate. But why spotted dog? I Googled it but finally gave up.
- February 27, 2011 at 3:28 PM
- A little bit of everything said...
you always come with great bread ideas.
the bread looks stunning.
have a wonderful Sunday, Mary - February 27, 2011 at 3:28 PM
- Jennifer said...
That looks hearty and delicous Mary!
- February 27, 2011 at 3:32 PM
- Cooking Creation said...
I've been looking for an Irish soda bread recipe to try for next month, so thank you for posting this! Looks amazing :)
- February 27, 2011 at 3:44 PM
- teresa said...
what a fun tradition for st. patricks day. i remember tried making this once, but it didn't work out so well. i need to try it again with this recipe.
- February 27, 2011 at 4:16 PM
- Karen Harris said...
On my first trip to Ireland we were served the most wonderful bread with our lunch that I had ever eaten. I have to say I was amused when I asked our waiter what type of bread it was and he told me that it was soda bread. It was different and more delicious than any other soda bread I had ever eaten. You're right, there were no currants or raisins to be found. I've never added wheat germ to my bread but I will next time as that might just be the missing ingredient I have been looking for.
- February 27, 2011 at 4:39 PM
- Kerstin said...
Looks so hearty and delicious - I've never made soda bread before so I'm bookmarking this :)
- February 27, 2011 at 4:45 PM
- Soumya Vineeth said...
Perfect picture and well explained! This one seems healthy too
Happy day! - February 27, 2011 at 6:46 PM
- xinex said...
It looks wonderful, Mary. I am sure it is delicious too....Christine
- February 27, 2011 at 7:35 PM
- GLENDA CHILDERS said...
I ate so much soda bread when we visited Ireland. I have never made it . . . this may be my year.
This looks delicious.
Glenda - February 27, 2011 at 8:05 PM
- Rhonda said...
Can you believe the whole time I visited Ireland that I couldn't find a single place that sold Irish Soda Bread? Maybe I visited before they ran out of potatoes? The bread looks perfect.
- February 27, 2011 at 8:12 PM
OHHHH I love mealy breads.... but soda brea esp... I fear though, I'm not up to par with my bread making skills...
- February 27, 2011 at 8:39 PM
- mr. pineapple man said...
love this! want it for breakfast tomorrow!
- February 27, 2011 at 9:37 PM
- Becky said...
Mary, thanks for sharing this recipe. Although one whole branch of my family is Irish, we do not have a family recipe for Irish Soda Bread. I love the sound and looks of this one and will give it a try this year.
Becky - February 27, 2011 at 10:52 PM
- tasteofbeirut said...
Your bread sounds fantastic! I am going to be making something Irish and maybe just a bread like this is the answer!
- February 27, 2011 at 11:18 PM
- Miriam said...
You make a beautiful loaf :), Have a beautiful day. Miriam@Meatless Meals For Meat Eaters
- February 27, 2011 at 11:28 PM
- Lynn said...
This looks great Mary, I have everything but the wheat germ.
- February 28, 2011 at 6:40 AM
- Susi's Kochen und Backen said...
Mary, thanks so much for this great, hardy recipe. I've never had soda bread like this, only had the unconventional ones and this sounds actually better as a accompaniment to the corned beef and cabbage. I always thought the other ones were too sweet.
- February 28, 2011 at 10:52 AM
- Catherine said...
Irish soda bread is a favorite of mine. Butter does not last too long when a loaf of Irish soda bread is in the house. Yours is a wonderful recipe. Blessings, Catherine
- February 28, 2011 at 12:28 PM
- Sue said...
I have all the ingredients for this bread and would really like to try an authentic Irish soda bread. Thanks!
- March 2, 2011 at 12:59 AM
- Vanessa Coppa said...
Thank you for this wonderful recipe. I'm preparing for our St. Patrick's Day party now and I appreciate you posting this recipe early so that we can try it.
- March 3, 2011 at 1:50 PM
- Susan said...
THIS is my project this week! Thank you! GB! Susan
- March 5, 2011 at 5:46 PM


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What could be Shabazz Muhammad's last collegiate game tips off tonight, with Ben Howland's team undermanned due to departures (including one obese player who never lived up to potential--listen up, Juan Urine!) and a late-season broken foot of Jordan Adams, the Bruins' second-leading scorer. Only six deep (not including freshman Tony Parker), we'll see if the Bruins can successfully play Whac-A-Mole against the Golden Gophers.
All three other Pac-25 teams won, by the way; two of them were twelve seeds upsetting five seeds. No pressure, Bruins!


text: Beethoven, Ludwig van (b Bonn, 1770; d Vienna, 1827). Ger. composer and pianist who radically transformed every mus. form in which he worked. His paternal family were of Flemish stock, his grandfather having emigrated to Bonn where he became Court Singer to the Elector. Beethoven's father also became Court Singer, but was a coarse, drunken man, hopeful of exploiting his 2nd child Ludwig's mus. talents. Beethoven's early mus. education came from his father and several mediocre teachers. In 1779 he became a pupil of Christian Gottlob Neefe and his ass. as court organist in 1784. In 1786 he visited Vienna and may have extemporized for Mozart. On return to Bonn he found an understanding patron in Count Waldstein. For 4 years he was a violist in the court th. orch. in addition to other duties. In 1792 Haydn, visiting Bonn, saw some of Beethoven's early comps. and invited him to study with him in Vienna. There, despite his brusque and often uncouth manner, he was patronized by the aristocracy and lived for 2 years (1794-6) in the home of Prince Lichnowsky. His fame was entirely that of a virtuoso improviser at the kbd. Lessons from Haydn proved unsatisfactory and Beethoven went for theory to Schenk and later to Albrechtsberger and Salieri. His Op.1, 3 pf. trios, was pubd. 1795 and had immediate success. Apart from occasional visits to the countryside Beethoven passed the rest of his life in Vienna. For 30 years he prod. mus. of all kinds in a steady flow. His first public appearance in Vienna was as soloist in his Bb major pf. conc. in 1795. His 3rd Symphony (the Eroica), besides being a work of revolutionary import because it greatly extended the possibilities of symphonic form, was significant because it was originally ded. to Napoleon Bonaparte. Beethoven erased the dedication when he heard that Napoleon had proclaimed himself emperor. In 1805 his only opera Fidelio, originally called Leonore, was performed but withdrawn for rev. after 3 perfs. and given the following year in a 2-act version. His 5th and 6th (Pastoral) Syms. were f.p. at the same concert in 1808 and the 7th appeared in 1813, the year before the successful prod. of the further rev. Fidelio. In 1817 and 1818 he began work on his 9th Sym., which departed from all precedent by including a choral finale for solo vv., ch., and orch., and the Missa Solemnis. These were perf. in 1824. From 1824 to 1826 he comp. the last 5 of his 17 str. qts. Beethoven's mus. may have sometimes been misunderstood in his lifetime but it was never neglected. However, his personal eccentricities and unpredictability were to grow, principally because of his discovery in 1798 that he was going deaf. It was not until 1819 that conversation with him was possible only by writing in a notebook, but in the intervening 20 years his affliction, though it varied in intensity, steadily worsened. Perhaps this is also why he never married, though he loved several women, and one in particular, the still unidentified 'Immortal Beloved' (Maynard Solomon, in his Beethoven, 1977, gives convincing but not incontrovertible reasons for believing that she was Antonie Brentano, wife of a Frankfurt merchant. She lived from 1780 to 1869. Beethoven dedicated the Diabelli Variations to her.) An indication of the esteem in which Beethoven was held is that in 1815 Vienna conferred its honorary freedom on him. When he died, his funeral at Wдhring was a nat. occasion. His grave is now in the Central Friedhof, Vienna. Beethoven's significance in the history and development of mus. is immense. He emancipated and democratized the art, composing out of spiritual inner necessity rather than as provider of virtuoso display material. He was not a quick or facile worker—his sketchbooks show how he laboriously developed an idea from sometimes banal beginnings to the final version. His mastery of structure and of key relationships was the basis on which he worked a revolution in the handling of sonata-form. It is to Beethoven that we owe the full emergence of the symphony as a repository for a composer's most important ideas. He expanded the coda from a formal conclusion to a climactic splendour; he transformed the minuet into the tempestuous, exultant scherzo; he was the first to use 'motto-themes' as a consistent formal device. In his slow movements, mus. expressed a mystical exaltation which even Mozart had never approached. In the str. qt. and the pf. sonata also, Beethoven extended the medium to a vastly increased technical and expressive degree (though in the case of the pf. it was not until his last sonatas that his technical use of the instr. went beyond that of his predecessors). It is probably true to say that today his mus. is the most frequently performed of any composer's. Among the most important of his many comps. are: OPERA: Fidelio, Op.72 (1805, rev. 1806 and 1814). SYMPHONIES: No.1 in C, Op.21, comp. 1799-1800, f.p. Vienna, 2 April 1800, cond. P. Wranitzky; pubd. 1801. No.2 in D, Op.36, comp. 1801-2, f.p. Vienna, 5 Apr. 1803, cond. Beethoven; pubd. 1804. No.3 in Eb (Eroica), Op.55, comp. 1803-4, f.pub.p. Vienna, 7 Apr. 1805; pubd. 1806. No.4 in Bb, Op.60, comp. 1806, f.pub.p. Vienna, 15 Nov. 1807, cond. Clement; pubd. 1808. No.5 in C minor, Op. 67, comp. 1804-8, f.p. Vienna, 22 Dec. 1808, cond. Beethoven; pubd. 1809. No.6 in F (Pastoral), Op.68, comp. 1807-8, f.p. Vienna, 22 Dec. 1808, cond. Beethoven; pubd. 1809. No.7 in A, Op.92, comp. 1811-12, f.p. Vienna, 8 Dec. 1813, cond. Beethoven; pubd. 1816. No.8 in F, Op.93, comp. 1812, f.p. Vienna, 27 Feb. 1814, cond. Beethoven; pubd. 1816. No.9 in D minor (Choral), Op.125, comp. 1817-23, f.p. Vienna, 7 May 1824, cond. Beethoven; pubd. 1826. Battle Symphony, Op.91, comp. 1813, f.p. Vienna, 8 Dec. 1813, cond. Beethoven; pubd. 1816. CONCERTOS: Piano: Eb (1783); No.1 in C, Op.15 (really No.2 in order of comp.), comp. 1795-8, f.p. (presumed) Vienna, 2 April 1800, soloist Beethoven, cond. Wranitzky; pubd. March 1801. No.2 in Bb, Op.19 (really No.1 in order of comp.), comp. 1794-5, f.p. Vienna, 29 Mar. 1795, soloist Beethoven; pubd. Dec. 1801. No.3 in C minor, Op.37, comp. 1800-1, f.p. Vienna, 5 Apr. 1803, soloist Beethoven; pubd. 1804. No.4 in G, Op. 58, comp. 1805-6, f.p. Vienna, 22 Dec. 1808, soloist Beethoven; pubd. 1808. No.5 in Eb (nicknamed 'Emperor' but not by Beethoven), Op.73, comp. 1809, f.p. Leipzig, Dec. 1810, soloist F. Schneider, f. Vienna p. 12 Feb. 1812, soloist Czerny; pubd. 1811. Vn. conc., Op.61, arr. for pf. by Beethoven in 1807 and pubd. 1808. Violin: vn. conc. in D, Op.61, comp. 1806, f.p. Vienna, 23 Dec. 1806, soloist Franz Clement; pub. 1809. Piano, violin, and cello: triple conc. in C, Op.56, comp. 1804, f.p. 1808; pubd. 1807. ORCHESTRAL (excl. Syms. & Concs.): Overtures: Coriolan, Op.62 (1807); Die Weihe des Hauses (Consecration of the House), Op.124 (1822); Leonora No.1, Op.138 (1805), Leonora No.2 (1805), Leonora No.3 (1806); Fidelio (1814). For details see under Fidelio; Overture and 9 items of incidental mus. for Egmont (Goethe), Op.84 (1809-10); Overture and 8 items of incidental mus. for Die Ruinen von Athen (Kotzebue), Op.113 (1811); Overture and 9 items of incidental mus. for Kцnig Stephan (Kotzebue), Op.117 (1811); Ov. in C (Namensfeier), Op.115 (1814-15); Ov., introduction, and 16 Nos. for ballet Die Geschцpfe des Prometheus, Op.43 (1800-1). PIANO SONATAS (32 in number): Nos. 1, 2 and 3, Op.2, No.1 in F minor, No.2 in A major, No.3 in C major (1794-5); No.4, Op.7, in Eb, (1796); Nos. 5, 6 and 7, Op.10, No.1 in C minor, No.2 in F major, No.3 in D major (1798); No.8, Op.13, Pathйtique in C minor (1799); Nos. 9 and 10, Op.14, No.1 in E major, No.2 in G major (1799); No.11, Op.22, in Bb (1800); No.12, Op.26, in Ab (1800-1); Nos. 13 and 14, Op.27, No.1 in Eb, No.2 in C# minor (Moonlight), both described as quasi una fantasia (1800-1); No.15, Op.28, in D major (Pastoral) (1801); Nos. 16, 17 and 18, Op.31, No.1 in G major, No.2 in D minor, No.3 in Eb (1801-2); Nos. 19 and 20, Op.49, No.1 in G minor, No.2 in G major (1802); No.21, Op.53, in C major (Waldstein) (1804); No.22, Op.54, in F major (1804); No.23, Op.57, in F minor (Appassionata) (1804-5); No.24, Op.78, in F# major (1809); No. 25, Op.79, Sonatina in G major (1809); No.26, Op.81a, in Eb (Lebewohl, usually known as Les Adieux) (1809-10); No.27, Op.90, in E minor (1814); No.28, Op.101, in A major (1816); No.29, Op.106, in Bb (Hammerklavier) (1817-18); No.30, Op.109, in E major (1820); No.31, Op.110, in Ab (1821); No.32, Op.111, in C minor (1821-2). OTHER PIANO WORKS: sonata in D for 4 hands, Op.6 (1797); 7 Bagatelles, Op.33 (1782-1802); 6 variations in F major on orig. theme, Op.34 (1802); 15 variations in Eb and fugue on theme from Prometheus (known as Eroica Variations) Op.35 (1802); 32 variations in C minor (1806-7); 6 variations in D, Op.76 (1810); fantaisie in G minor, Op.77 (1810); 11 Bagatelles, Op.119 (1821); 33 Variations on a Waltz by Diabelli, Op.120 (1819-23); 6 Bagatelles, Op.126 (1823-4); Grosse Fuge in Bb, Op.133 (arr. Beethoven for pf. duet, Op.134) (1826); Rondo a capriccio in G ('Rage over a lost Groschen'), Op.129 (1825-6). CHAMBER MUSIC: str. qts: Op.18, Nos. 1-6 in F major, G major, D major, C minor, A major, Bb (1798-1800); Nos. 7, 8 and 9, Op.59, Nos. 1-3 in F major, E minor, C major (the Rasoumovsky qts., ded. to Count Rasoumovsky, Russian ambassador in Vienna, a keen qt. player) (comp. 1806); No.10, Op.74, in Eb (known as Harp; 1809); No.11, Op.95, in F minor (1810); No.12, Op.127, in Eb (1822-5); No.13, Op.130, in Bb (1825-6; present finale replaces Grosse Fuge, Op.133); No.14, Op.131, in C# minor (1825-6); No.15, Op.132, in A minor (1825); No.16, Op.135, in F major (1826); Op.133, in Bb (Grosse Fuge), orig. finale of Op.130 (1825). Str. quintets: Op.4, in Eb (1795-6), arr. of Octet for wind instr. (comp. 1792-3, pubd. 1830 as Op.103); Op.29 in C major (1800-1); Op.104, in C minor, arr. by Beethoven in 1817 of his pf. trio, Op.1, No.3 (1792-4). Pf. trios: Op.1, Nos. 1-3, in Eb, G major, and C minor (1792-4); Op.38, in Eb (with vn. or cl.), arr. by Beethoven of his Septet, Op.20 (1820-3); 14 Variations in Eb, Op.44 (1802-3); Op.70, Nos. 1-2, in D major and Eb (1808); Op.97, in Bb (Archduke) (1810-11); Variations on 'Ich bin der Schneider Kakadu', Op.121a (Kakadu) (c.1798). String Trios: Op.3 in Eb (pre-1794) transcribed for vc. and pf., Op.64; Op.8, Serenade in D major (1796-7); Op.9, Nos. 1-3, in G major, D major, and C minor (1797-8); Pf. quintet (pf., ob., cl., hn., bn.), Op.16, in Eb (1796), arr. for pf. qt. (1796, pubd. 1801); Septet (vn., va., vc., cl., hn., bn., and db.), Op.20 in Eb (1799-1800). Vn. sonatas (but note that Beethoven described them as sonatas for pf. and vn.): Op.12, Nos. 1-3, in D major, A major and Eb (1797-8); Op.23, in A minor (1800); Op.24, in F major (Spring) (1800-1); Op.30, Nos. 1-3, in A major, C minor, and G major (1801-2); Op.47, in A major (Kreutzer) (1802-3); Op.96, in G major (1812, rev. 1815). Vc. sonatas: Op.5, Nos. 1-2, in F major and G minor (1796); Op.69, in A major (1807-8); Op.102, Nos. 1-2, in C major and D major (1815). Miscellaneous: Serenade in D major, Op.25, fl., vn., va. (1801); Sextet in Eb, Op.81b, 2 hn., str. (?1795); Trio in Bb, Op.11, pf., cl. or vn., vc. (1797); Sonata in F major, Op.17, hn., pf. (1800); Variations for vc. and pf.: in G major, WoO 45, on 'See the conqu'ring hero comes' from Judas Maccabaeus (1796), in F major, Op.66, on 'Ein Mдdchen oder Weibchen' from Die Zauberflцte (1796), and in Eb, WoO 46, on 'Bei Mдnnern, welche Liebe fьhlen' from Die Zauberflцte (1801). CHORAL: Cantata on the death of the Emperor Joseph II (1790); Cantata on the accession of Emperor Leopold II (1790); Christus am Цlberge, oratorio, Op.85 (1803); Mass in C major, Op.86 (1807); Mass in D major (Missa Solemnis), Op.123 (1819-22); Choral Fantasia (pf., ch., and orch.), Op.80 (1808); Meeresstille und glьckliche Fahrt (Calm Sea and Prosperous Voyage), Op.112 (1814-15); Der glorreiche Augenblick (The Glorious Moment), cantata, Op.136 (1814). SOLO VOICE (Songs, etc.): scena and aria 'Ah! Perfido!', sop. and orch., Op.65 (comp. 1796); Adelaide, Op.46 (1795); An die Hoffnung, Op.32 (1805); An die ferne Geliebte (To the distant beloved), song-cyle for ten. and pf. (words by A. Jeitteles), Op.98 (1816); 25 Scot. songs, with acc. for pf. trio, Op.108 (1815-16); 12 Scot. songs, with acc. for pf. trio, Op.108 (1815-16); 12 Scottish songs (pubd. 1841).


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Why do we like the Olympics?
If somebody hadn't thought to start them up again 116 years ago, would ESPN have invented them to fill in summer programming?
I'm not being cranky. It's just that most of the most popular Olympic sports are the groundhog games. Swimming, gymnastics and track and field come out every four years, see their shadow and go right back underground where nobody pays any attention to them for another four years. Can you even name a gymnast?
OK, track and swimming. Maybe you know Usain Bolt and certainly Michael Phelps, but that's slim pickin's for two weeks in what's supposed to be a celebrity-driven world.
The Olympics are like an independent movie with foreign actors you've never heard of.
Especially since air travel came in, most sports have their own world championships. The athletes don't have to all come together in a smorgasbord every four years anymore.
The soccer people are smart. They don't want the Olympics to horn in on their World Cup, so they pretty much limit the men's Olympic rosters to players age 23 and younger, which means that the Olympics are like a junior varsity soccer championship. Wisely, the NBA wants to institute the same kind of rules for basketball. If you make the Olympics a JV tournament, basketball's own world championship becomes much more valuable.
But then, the most upside-down thing about the Olympic games is that the night they don't play any games at all gets the biggest audience. More people want to watch the competitors from Paraguay and Slovenia just amble around the track in their business casual clothes than want to watch Mr. Phelps in his swim trunks.
It's like if the red carpet at the Academy Awards got a larger audience than when they actually opened up the Oscar envelopes.
Simply, the Olympics are just not like other big-time sports stuff. At the Olympics, athletes talk about wanting "to medal," which is a verb that means third place. In every other competition, the ghost of Vince Lombardi lives on, and winning is everything.
I guess, at the end of the day, we like the Olympics precisely because they are so different. Dare I actually say it: the Olympics are kinda, sorta innocent. Emphasis on the kinda, sorta — but still. Sometimes, in the middle of the summer it's just good enough to take a break and watch a quaint, hokey ceremony and then cheer for people you never heard of in a sport you don't care about just because. Well, just because.
And best of all, vis-a-vis the United States, the Summer Olympics always come in our election year and give us two weeks off from the eternal campaign. Just think, if it wasn't for the Olympics, now you'd be hearing all about Rob Portman or Tim Pawlenty. Instead, you'll be hearing about Jordyn Wieber.
Heh, heh. Now you know a gymnast.
Let the opening ceremony begin.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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Bieber sued by photographer over attack in Hawaii
A photographer sued Justin Bieber and one of his bodyguards Wednesday for assault and infliction of emotional distress over an altercation on a Hawaiian beach last year.
The lawsuit by paparazzo Aja Oxman states Bieber ordered his bodyguard to take a memory card after the photographer took photos of the pop singer leaping from a cliff into the ocean. Bodyguard Dwayne Patterson placed Oxman in a chokehold and seriously injured him and damaged his camera during the November incident, the lawsuit states.
The complaint seeks unspecified damages in excess of $25,000 for assault and battery, negligence and intentional infliction of emotional distress.
Patterson was arrested on suspicion of assault and later charged with second-degree robbery. He pleaded no contest to criminal property damage and harassment and was ordered to pay Oxman $6,000 in restitution, court records show. Patterson's conviction won't remain on his record if he does not get into further trouble, records show.
Bieber, 20, was not arrested, and no charges were filed against him due to a lack of evidence that he ordered Patterson to attack Oxman, Kauai County Prosecuting Attorney Justin Kollar said Wednesday. Kollar said Patterson had fully paid restitution to Oxman.
Email messages sent to Bieber's publicist Melissa Victor and attorney Howard Weitzman were not immediately returned. A phone message left for attorney Craig De Costa, who represented Patterson in the criminal case, was not immediately returned.
Oxman's lawsuit does not accuse Bieber of taking part in the assault, but it states the singer helped his bodyguard destroy the camera.
Earlier this month, Bieber pleaded guilty to charges of careless driving and resisting arrest in a Miami case filed after the singer was arrested in what police called an illegal drag race in January. Bieber had been charged with driving under the influence, but he entered the plea to lesser charges through an attorney. In July, the singer resolved a Los Angeles criminal case by pleading no contest to a misdemeanor vandalism charge for throwing eggs at a neighbor's house. In that case, Bieber agreed to pay more than $80,000 in damages and meet a number of other conditions.
In addition to Oxman's lawsuit, Bieber is being sued by other photographers who accuse him of roughing them up. One case remains pending in Miami, and another paparazzo sued Bieber for assault and battery in June 2013 over an altercation at a shopping center in the celebrity enclave of Calabasas. The case remains pending and is scheduled for trial in December.


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Private Chef in Kfar Saba
Hire one of our 68 Private Chefs in Kfar Saba and personalize your menu, 2756 clients in Kfar Saba have already booked their chef!
Private Chef in Kfar Saba
Since the first Private Chef who joined Take a Chef in Kfar Saba in March, 2017, more than 68 Private Chefs have joined our platform in Kfar Saba and offer their services as Private Chef anywhere in Central District.
Starting from 2017, 2756 guests have already enjoyed a Private Chef in Kfar Saba through Take a Chef. Up until today, our chefs have shared 867 customized menu proposals, sending a total of 6631 messages to their guests, who rated their experience with an average score of 4.85 out of 5.
Our guests in Kfar Saba usually book menus around 332 ILS per person, including 3.37 courses, sharing an average of 3.62 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Kfar Saba!
How it works
Personalize your request
Share with us the details of your dreamed meal, including type of cuisine, preferences and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Dont be shy to exchange some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
All there is left to do is counting down the days till your culinary experience begins!
68 Private Chefs in Kfar Saba
Get to know more about our top rated Private Chefs in Kfar Saba
More than 2700 guests have already enjoyed the experience
4.5 Chef
The guests in Kfar Saba have scored the experience with their Private Chef with a 4.5.
5 Food quality
The quality of the menus cooked by our Private Chefs in Kfar Saba received an average score of 5.
5 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 5 average score.
4.75 Cleaningness
The clean up of the kitchen and dining area in Kfar Saba has been scored with a 4.75 on average.
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.
Frequently asked questions
Below you can find the most common questions about Private Chefs in Kfar Saba.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Kfar Saba is 410 ILS per person. Between 3 and 6 people, the average price is 315 ILS per person. Between 7 and 12 people, the average price is 275 ILS. For 13 or more people the average price is 245 ILS. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Kfar Saba there are currently 68 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 2756 guests in Kfar Saba, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Kfar Saba
Discover more details about our Private Chefs in Kfar Saba and their services.
How many Private Chef services are booked in Kfar Saba each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Kfar Saba, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Kfar Saba, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Kfar Saba?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Kfar Saba is 410 ILS per person. Between 3 and 6 people, the average price is 315 ILS per person. Between 7 and 12 people, the average price is 275 ILS. For 13 or more people the average price is 245 ILS.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Kfar Saba on each particular month of the year.
What is the most reserved type of cuisine in Kfar Saba?
We mainly offer six types of cuisine in Kfar Saba: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Kfar Saba is the Mediterranean cuisine, and the less booked type is the Latin American cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Kfar Saba!
Discover our Private Chefs
Each Private Chef in Kfar Saba is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Kfar Saba who will personalize every detail of your experience.
Take a Chef services in nearby cities
Discover cities near Kfar Saba where you can enjoy a Private Chef service
Cities where you can enjoy a Private Chef
Discover cities of Israel where you can enjoy our experiences.


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Not a Recipe
© Copyright 2010 FarmgirlFare.com, the whupped foodie farm blog where between putting up a longer than planned kitchen garden blog post about growing onions (do you grow onions? come chime in!) and yet another trip to town (this time to spend a whopping $477 on new tires for the flatbed trailer that we only use a couple of times a year but are never able to use because it always has three flats), today's post is shorter than planned. Now there's a piping hot homemade pizza topped with homegrown beef pepperoni, a Harry Potter DVD, a comfy reclining loveseat, and an equally whupped hunky farmguy calling my name, so I'll see you (after yet another trip to town in the name of vintage tractor repair) tomorrow.


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GOP House votes to kill health law
Published 12:00 pm Wednesday, July 11, 2012
By DAVID ESPO
AP Special Correspondent
WASHINGTON, D.C. — Pressing an election-year point, Republicans pushed yet another bill through the House on Wednesday to repeal the nation's two-year-old health care law, a maneuver that forced Democrats to choose between President Barack Obama's signature domestic achievement and a public that is persistently skeptical of its value.
The vote was 244-185, with five Democratic defectors siding with Republicans.
By Republican count, the vote marked the 33rd time in 18 months that the tea party-infused GOP majority has tried to eliminate, defund or otherwise scale back the program — opponents scornfully call it "Obamacare" — since the GOP took control of the House.
Repeal this year by Congress is doomed, since the Democratic-controlled Senate will never agree.
But Illinois Rep. Peter Roskam said before joining other Republicans in Wednesday's House vote: "Here's the good news. The voters get the last word in November. Stay tuned."
Nor was the vote in the House the only act of political theater during the day as campaign concerns increasingly crowded out bipartisan attempts at law-making in the Capitol.
One day after a campaigning Obama called on Congress to pass his proposal to extend tax cuts on all but the highest wage earners, Senate Republican leader Mitch McConnell of Kentucky offered to allow an immediate vote. "I can't see why Democrats wouldn't want to give him the chance" to sign the bill, he said.
Senate Majority Leader Harry Reid, D-Nev., countered by blocking an immediate vote. "We'll get to the tax issues. That way we'll be able to talk in more detail about Governor Romney's taxes," he said in a reference to Democratic campaign attacks on the GOP presidential candidate's overseas investment, the relatively low rate of income tax he is required to pay and his refusal thus far to release personal tax returns dating before 2010.
The health care debate roiled the campaign for the White House as well as Congress.
Republican presidential candidate Mitt Romney drew boos from his largely black audience at the NAACP convention when he vowed to wipe out Obama's overhaul.
In the House, Republicans assailed the law as a job-killing threat to the economic recovery, but Democrats said repeal would eliminate consumer protections that already have affected millions.
"The intent of the president's health care law was to lower costs and to help create jobs. … Instead, it is making our economy worse, driving up costs and making it harder for small businesses to hire," said House Speaker John Boehner, R-Ohio. He cited a study by a business group that estimated that one of the bill's taxes would cost up to 249,000 jobs, and a different estimate that a second tax would "put as many as 47,100 in jeopardy."
But House Democratic leader Nancy Pelosi said repeal would take away provisions that guarantee coverage for children with pre-existing medical conditions, reduce prescription drug costs for some seniors, provide for protective checks for patients of all ages and ensure rebates totaling more than $1 billion this summer for policy holders.
"What a Valentine to the health insurance industry," Pelosi said scornfully of the repeal measure. The party leader was a driving force behind the overhaul when she was speaker and Democrats held a majority.
At its core, the law will require nearly all Americans to purchase insurance beginning in 2014, a so-called individual mandate that Republicans seized on to make their case that the program amounted to a government takeover of health care. The law's constitutionality was upheld two weeks ago in a 5-4 Supreme Court opinion written by Chief Justice John Roberts.
There was never any doubt that Republicans had the votes to pass the repeal in the House on Wednesday — or that it would die in the Senate, where Democrats possessed more than enough strength to block it.
That's what happened in January 2011, when the newly installed Republican majority first voted to repeal the law a few days after taking office.
In the months since, the GOP has taken repeated further swipes at the law, including votes to deny salaries to any government officials who enforce it, to abolish a board of officials charged with holding down Medicare costs in the future and to repeal a tax on medical devices.
With the exception of a few relatively modest changes accepted by the White House, all the rest have died in the Senate.
Some Democrats sought something of a middle ground.
Rep. Ron Barber, D-Ariz., elected to his seat a few weeks ago, said the GOP-inspired repeal legislation was a charade and showed the House "cares more about political grandstanding than in getting things done." At the same time, he said, "We must work to improve the legislation," a bow to those who are less than enthusiastic about it, and a point he made during his recent campaign.
The five Democrats who sided with Republicans in the house vote were Reps. Larry Kissell and Mike McIntyre of North Carolina, Jim Matheson of Utah, Mike Ross of Arkansas and Dan Boren of Oklahoma.
All five voted against the law's passage in 2010. Boren, Ross and McIntyre voted to repeal the law in January 2011, while the other two lawmakers voted to keep it in place.
In an interview after Wednesday's vote, Matheson said he opposed repeal the first time because he wanted the Supreme Court to rule on the law's constitutionality. He said he supports some elements of the law, but on the whole "this does not create a path for us to have a sustainable health care system for this country and that's why I think it's time to hit the reset button and start over."
Kissell's office did not immediately respond to a request for comment.
Boehner said Republicans wanted to give Democrats who had previously voted to sustain the law a chance to reconsider, contending that "most Americans not only oppose this health care law — they support fully repealing it."
In a statement issued moments after the vote, McConnell said he would press for a vote in the Senate, as well.
Public reaction to the law has been consistently negative, but apart from conservative Republicans, it is less clear what support exists for repeal.
In a Washington Post/ABC News poll this month, 47 percent of those surveyed said they opposed the law, 47 percent said they supported it and 6 percent expressed no opinion.
Among those who said they were opposed or had no opinion, 33 percent said they wanted it all repealed, 30 percent said they wanted parts repealed and 34 percent said they wanted to wait and see what happens without repeal.
Associated Press Deputy Director of Polling Jennifer Agiesta and AP writers Alan Fram and Donna Cassata contributed to this story.


text: General Conference of Seventh-day Adventists Youth Department. We are a global movement of destiny, united in purpose and mission, yet diverse in culture, language, geography, economy, and heritage. It is through the power of Christ and His Spirit that we can celebrate our unity in the midst of such diversity. In a world of ethnic and national divide, this exquisite expression of unity in Jesus is the most powerful expression of the reality of the gospel in the midst of God's people.


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Smoking Meat and Poultry
Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too.
- What is smoking?
- Thaw Meat Before Smoking
- Marinate in the Refrigerator
- Partial Cooking
- Using a Smoker
- Using a Covered Grill
- Use Two Thermometers to Smoke Food Safely
- Chill Promptly
- Preventing Foodborne Illness
What is smoking?
Smoking is slowly cooking food indirectly over a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.
Thaw Meat Before Smoking
Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (temperatures between 40 and 140 °F) where harmful bacteria can multiply. Defrosted meat also cooks more evenly.
Never thaw food at room temperature. Keeping meat and poultry cold while it is thawing is essential to prevent the growth of harmful bacteria. The best way to safely thaw meat and poultry is in the refrigerator. Cook or refreeze it within 1 or 2 days.
The microwave oven can be used to thaw more rapidly. Smoke the meat immediately because some areas of the meat can begin to cook during the thawing process.
Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food. Two methods may be used when thawing:
- Completely submerge airtight wrapped package. Change water every 30 minutes.
- Completely submerge airtight wrapped food in constantly running cold water. If thawed completely, it must be cooked immediately.
Marinate in the Refrigerator
Some recipes advise marinating meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats.
Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade. Don't put raw meat or poultry in it. Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.
Partial Cooking
Some people like to cook food partially in the microwave oven or on the stove to reduce smoking time. Partially cook meat or poultry ahead of time only if the food goes immediately from the microwave or stove to the hot smoker. Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them. And once food is in the smoker, cook until it reaches a safe temperature as determined with a food thermometer.
Using a Smoker
Cook food in smokers made of materials approved for contact with meat and poultry. Don't smoke foods in makeshift containers such as galvanized steel cans or other materials not intended for cooking. Chemical residue contamination can result.
When using a charcoal-fired smoker, buy commercial charcoal briquettes or aromatic wood chips. Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings. Only use approved fire starters — never gasoline or paint thinner, for example.
Follow the manufacturer's directions for igniting charcoal or preheating a gas or electric outdoor cooker. Let the charcoal get red hot with gray ash — about 10 to 20 minutes depending upon the quantity. Pile the charcoal around the drip pan and fill it with water to maintain a moist environment. The drip pan catches any fat or juice from the meat or poultry and prevents it from flaming up on the coals. Add about 15 briquettes every hour and check to make sure the drip pan contains water. The most satisfactory smoke flavor is obtained by using hickory, apple, or maple wood chips or flakes. Soak the chips in water to prevent flare-ups and add about 1/2 cup of chips to the charcoal as desired.
Using a Covered Grill
To smoke meat and poultry in a covered grill, pile about 50 briquettes in the center of the heat grate. When they are covered with gray ash, push them into two piles. Center a pan of water between the two piles and place the food on the grill over the water pan. The water prevents flare-ups that occur when fat and meat liquids drip on coals, and steam from the water helps destroy harmful bacteria that can cause foodborne illness. Close the lid and keep the grill vents open. Add about 10 briquettes every hour to maintain the temperature in the grill.
Use Two Thermometers to Smoke Food Safely
To ensure meat and poultry are smoked safely, you'll need two types of thermometers: one for the food and one for the smoker. A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process. Many smokers have built-in thermometers.
Use a food thermometer to determine the temperature of the meat or poultry. Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is taken out of the smoker.
Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures.
Smoke food to a safe minimal internal temperature.
- Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
- Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
- Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
If using a sauce, apply it during the last 15 to 30 minutes of smoking to prevent excess browning or burning.
Chill Promptly
Refrigerate meat and poultry within 2 hours of removing it from a smoker. Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate. Use it within 4 days or freeze for later use.
Preventing Foodborne Illness
Follow the four steps of the "Be Food Safe" campaign to prevent foodborne illness throughout the smoking procedure.
- Clean — Wash hands and surfaces often.
- Separate — Don't cross-contaminate.
- Cook — Cook to proper temperatures.
- Chill — Refrigerate promptly.


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Quality Engineering 2022
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May 17, 2016 | Carpet One Floor & Home
The following Q&A takes us behind this living room design and into the thought process of the talented Linda Mazur.
What were your clients' needs for this space?
Linda Mazur: My clients decided to use this space as a family room. They wanted to the space to be relaxing, minimal and yet comfortable for casual entertaining. As they are art collectors, we also had many large, very dominant canvasses that needed to be incorporate.
Were there any challenges to designing this space?
Linda Mazur: In this particular room we did not encounter any real challenges; it was an easy, open space to work within. One design element that did require some attention however was lighting. As we have a very large, bright picture window the volume of natural light was a bit of a concern for TV watching…an easy solution was a simple blind that only gets used when necessary. We added pot lights within the bulkhead in order to highlight these large canvasses, and task lighting was added to a very dark corner of the room to be able to sit and read.
Do you have any special considerations or requirements when creating a living space?
Linda Mazur: When I'm designing living spaces for my clients I like to ensure that they are not only comfortable and timeless, but definitely functional. Whether the functionality comes from creative hidden storage, or in this case simplicity, it needs to reflect the day-to-day living and personality of my clients.
How does the flooring play into your design?
Linda Mazur: As this house was originally built during the mid-century modern era, my client decided that they wanted to maintain that influence throughout the renovation. For the flooring we maintained a simple white oak strip hardwood that we stained a medium brown color. We decided on a simple floor in a basic warm brown stain as it would not influence or overwhelm the artwork in any way. As you can see, the artwork was our leading consideration throughout the renovation – all elements and finishes were selected to compliment the canvasses in every way possible.
What makes this room functional? (hidden storage, convertible pieces, flow, etc.)
Linda Mazur: This family room is made functional by its simple uncluttered design. The room is intended to be used for relaxing and watching TV so we used a large, deep sectional sofa that is both welcoming and provides ample comfortable seating. The simple unobtrusive fireplace provides a great aesthetic feature to the space but is definitely not a focal point in this room…the focal point in the room is undoubtedly the very large abstract canvasses that flank either side of the fireplace/TV combination….it's a simple room design that just works!
Why did you choose these colors?
Linda Mazur: My clients have an extensive art collection. The pieces we chose for this room were very large, bold abstracts with strong colors and a metallic finish. With the dominance of these canvasses it was best to design the room with a calm, monochromatic color scheme. The varying shades of off-whites and soft greys, punctuated with different shades of gold in the accessories provide a simple, balanced compliment to the art.
What is your favorite aspect of this room?
Linda Mazur: I love the calmness and simplicity of the room. The house is a mid-century modern design which I happen to personally love. We were able to incorporate a lot of my client's more traditional pieces in to the design and blend them with touches of a mid-century influence to create a very comfortable aesthetic that showcases their art beautifully.
What did your client like the most?
Linda Mazur: My clients love the fact the space is practical and livable, yet stylish. The house is mid-century which provides a great multi-level footprint and very large walls…perfect for some of the larger pieces of artwork that my client owns. They were thrilled that we were able to design a wonderfully comfortable space for them that both incorporated many of their existing furniture pieces and that features their art collection beautifully. The design was intended to be inspired by the artwork within that particular space but not to be overwhelmed by the scale of some of these pieces.
Designer Linda Mazur is the Principal Designer of Linda Mazur Design Group. With over a decade of experience this sought out multi-disciplinary interior design firm is known for providing innovative interior renovations and full scale build projects that reflect both timeless style and optimal functionality. The firm services clients throughout Canada based in Toronto. www.lindamazurdesign.com @LindaMazur Group


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NPR's business news starts with a slide in Chinese exports.
INSKEEP: Chinese exports showed a surprise drop last month, according to government figures.
As NPR's Frank Langfitt reports, the September numbers underscore some of the challenges facing the world's second-largest economy.
FRANK LANGFITT, BYLINE: Chinese exports dropped point three percent in September from a year earlier. It was the worst performance in three months. Analysts think much of the drop was due to plunging demand from Southeast Asia.
Investors have been pulling money out of the region on concern the U.S. Federal Reserve will cut bond purchases and the money supply will tighten. China's custom's office also says some of the drop was due to the unstable recoveries in developed economies. That includes the European Union, where Chinese exports also fell last month.
In an encouraging sign of Chinese demand, imports here were up more than seven percent in September. After many months of slowing growth, China's recent economic figures had been generally encouraging.
Beijing insists it can still hit its growth target of 7.5 percent this year. That figure would be enviable in any other major economy. But it's a far cry from China's double-digit growth rates of just a few years ago.
A clearer picture of the economy here may emerge on Friday, when the government releases GDP figures for July through September.
Frank Langfitt, NPR News. Transcript provided by NPR, Copyright NPR.


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Asian-American students at Virginia Tech reacted to news about the gunman's identity with shock and a measure of anxiety about a possible backlash against them....Is this a realistic fear? There was notably little retaliation against Arabs (or Muslims) after 9/11, and that incident was not only much larger, it involved a group of people with a particular ethnicity/religion, who acted out of an ideology that they openly tied to their group characteristics. Americans deserve credit for making the important distinctions and not succumbing to bigotry.
Mr. Boaz, a resident adviser at Pritchard Hall, said many Korean-American students had left campus immediately. Parents of other Korean-American students were preparing to pick up their children on Tuesday afternoon and take them home.
Let's see what Margaret Cho -- who shares the murderer's name -- has to say on her blog:
I look at the shooter's expressionless face on the news and he looks so familiar, like he could be in my family. Just another one of us. But how can he be us when what he has done is so terrible? Here is where I can really envy white people because when white people do something that is inexplicably awful, so brutally and horribly wrong, nobody says – "do you think it is because he is white?" There are no headlines calling him the "White shooter." There is no mention of race because there is no thought in anyone's mind that his race had anything to do with his crime.Do Americans deserve this criticism? Is "so much attention is focused on the Asian-ness of the shooter"? If we want to avoid bigotry, let's also think about whether it's right to characterize Americans this way. But, of course, it is important not to look on this madman and imagine that he represents Koreans or -- more absurdly -- Asians. Even when a person is quite ordinary, we should resist thinking of him as being the way he is because of his group.
So much attention is focused on the Asian-ness of the shooter, how the Korean community is reacting to it, South Korea's careful condolences and cautiously expressed fear that it will somehow impact the South Korean population at large.
What is lost here is the grief. What is lost is the great, looming sadness that we should all feel over this. We lose our humanity to racism, time and time again.
Meanwhile, I'm not seeing a lot of attention paid to the murderer's Koreanness. On NPR this morning, they called him "the English student"! Get it? He was an English major, and attention is being paid to his writings -- which you can see here. Should we worry about bigotry and retaliation aimed at fiction writers who go in for violent fantasies? Or don't worry. Go to the movies. May I recommend "Grindhouse"?


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No, I will not let a "Dancing with the Stars" finale breakdown -- no matter how accurate my predictions have been or how relevant it is to sports fans -- stay up here for the afternoon.
Instead, I will attempt to wade into the new college basketball season.
Today's topic? Final Four picks.
That meant the Gators would return all five starters from a national championship team -- plus the key frontcourt and key backcourt reserve. Keeping count? That's the Top 7 back on a defending champ.
The frontcourt of Noah, Horford and Brewer -- all NBA Lottery-quality picks -- is arguably the best in college hoops in the last 25 years. I've been racking my brain for another contender, and the best I could do is the Fab Five's Webber-Howard-Rose/Jackson. But those guys never won a title. (Got any other nominees? Augmon-LJ-Ackles? Remember: To win the argument, your pick really should have NBA-level talent across the line AND a championship.)
Many top college teams have a quality inside player. Hansbrough at UNC, Wright at
But how many have TWO? (In hindsight, that was one reason LSU emerged last season: The tandem of Davis and Tyrus Thomas was unstoppable.) Two that are as athletic or multi-skilled as Noah and Horford.
I go through the other contenders, and I can't find a team that can match up – player for player – with the Gators, across the starting five and first subs off the bench. (And that's BEFORE I layer in the championship experience, where the Gators have a vast advantage over every other contender.)
Here's the other reason to like Florida, even if you would otherwise be inclined to hate them: In this era where you can't go a season without complaining about players -- yours or simply the national "stars" -- leaving for the NBA early, isn't it unprecedentedly refreshing to see three players forego the NBA (Lottery, mind you) for a chance to repeat as college champs? How can you begrudge that? (Especially if you consider yourself a college hoops "traditionalist.") How can you not root for that?
(What: Instead you'll stand behind UNC, whose title team stars from 2005 chose to leave en masse for the NBA? These Gators have shamed that UNC team and set a new example for future college stars that ultimately can do more for college hoops than any artificial NBA draft age-limit or high school "developmental" program. Again: They have made it easy to root for them, even if you reflexively hate Florida or reflexively hate defending champions. I'll settle for intensely begrudging respect.)
So, anyway, I think it's the Gators to win the title, and everyone else is playing for the chance to round out the Final Four.
(If I had a hesitation, it's that the Gators started last season unranked, showing you how much the "experts" know. And even heading into the Tournament, they weren't given much of a shot. If that isn't a cautionary tale about making predictions, I don't know what is.)
Who is this year's
UNC? Balancing too many sick freshmen with sophs who are probably more mentally ready to contribute in March. Of course, these sophs were the same losers who lost to a vastly less talented George Mason team. Motivation or foreshadowing?
Pitt? Please. Aaron Gray? There's a reason he pulled out of the NBA Draft. UCLA? Final Four experience, but not without steady PG Jordan Farmar. LSU? Smacks of a "dream run" one-year wonder a year ago.
But as we continue down the Top 10, I see two teams that I like to do damage in March:
Georgetown, the only team to give Florida a game in last season's NCAA Tournament (and knowing precisely what it takes to beat them), and Wisconsin, another team that plays deliberately enough to keep them in most games, particularly in March. (Plus, they have one of the Top 10 players in the country in Alando Tucker, who makes my first-team All-America list. That's coming later this week.)
My fourth Final Four team? I want to say
My pick: Georgia Tech, which combines a sick freshman class ("Fab Three?" Eh. Needs work.) with enough upper-class experience to reverse last season's 11-17 record into a dramatic March run. (Now, please don't blitz me for being internally consistent in touting GA Tech's youth but discounting the same factors for UNC.)
National Champs:
Rest of Final Four:
Comments Question: Who's your pick to win the college hoops national title? Who else is in your Final Four? Which team aren't we talking about that we SHOULD be? Which darkhorse team could be this year's


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Driveshaft Balance
The Basics Behind Driveshaft Balance Services at Greulich's Automotive Repair
The driveshaft, which is located between your vehicle's differentials, is responsible for transferring torque and rotation to the drive wheels and other drivetrain components. The driveshaft is tubular with an outer metal housing and an inner metal cylinder that spins at a rotational force determined by engine output. Essentially, the driveshaft tells the wheels to switch from idle to drive. Designed to endure sheer stress and torsion, driveshafts apply forces of motion without adding additional weight or stress to other drivetrain components. Driveshaft components like CV joints, U-joints, and yokes accommodate axial movement and allow for variation in driveline angles and distances between components. Like tires, your driveshaft should be balanced to promote safe operation and prevent failure. We invite you to give us a call or visit when you're ready to balance your driveshaft.
Why Should You Have Driveshaft Balance Services Performed at Greulich's Automotive Repair?
For a driveshaft to be properly balanced, the torque coming from the engine and transmission must be equal to the speed at which the shaft spins. Balancing your driveshaft will ensure smooth driveline operation and help prevent the dangerous and destructive effects of an out-of-balance driveshaft. Driveshafts are balanced between a certain speed as indicated by the manufacturer. Failure can occur once the driveshaft reaches critical speed resulting from an unstable amount of RPMs, a rate determined by the length and diameter of the driveshaft. Vibration is the most common indicator of the driveshaft or other rotating components being out of balance. When you begin to feel a vibration coming from your vehicle's driveshaft, contact us immediately so our staff can diagnose the type of vibrations occurring and determine the correct repair procedure. We pride ourselves on offering superior customer service and expert advice on basic driveshaft maintenance.
We proudly service the Driveshaft Balance needs of customers in Scottsdale, AZ, Cave Creek, AZ, Phoenix, AZ, and surrounding areas.


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Frost Tolerant Plants
Southern states, hinterland gardens, and gardens at higher altitude - you can enjoy a range of plants that other parts of Australia would struggle to grow. If you get occasional winter frost, or light frost, then all these plants will survive when mature.If you get more than a couple of days hard frost in a row, or temperatures below -5C, choose our FROST HARDY plants
IMPORTANT : New tubestock plants should be protected from frost, until they have developed a woody stem, or are much larger in size. Good drainage will help plants survive cold; don't let roots sit in wet soil.
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This is WEEKEND EDITION from NPR News. I'm Scott Simon. The president of France, Francois Hollande, has just passed 100 days in office. Mr. Hollande swept to victory in a wave of discontent aimed at former President Nicolas Sarkozy. But now, there are concerns that the new president's slow, cautious manner may not be suited to solving some of the challenges facing his country. Eleanor Beardsley sends us this report from Paris.
ELEANOR BEARDSLEY, BYLINE: Paris erupted in joy on May 6th the night François Hollande put an end to the presidency of Nicolas Sarkozy. After five years of a hyperactive leader with a chaotic personal life who was accused of loving the rich, many French were overjoyed to have a down-to-earth even-tempered president who touted himself as Monsieur Normal. Hollande promised to restore justice and equality in France and spend his first weeks reversing many of Sarkozy's initiatives. The moves were small but symbolic. Hollande's first trips abroad got positive media coverage. He came across as competent and calm but then came the tweet.
UNIDENTIFIED MAN: (French spoken)
BEARDSLEY: What the news media dubbed Twittergate exploded when Hollande's companion, First Lady Valerie Trierweiler, tweeted her support in the parliamentary race for the adversary of an official Socialist candidate who also happened to be Hollande's former partner of 30 years and the mother of his four children. It was very awkward for Hollande, says Fabrice Argelas, editor of Voici, a glossy celebrity magazine.
FABRICE ARGELAS: (Through Translator) Up until the tweet, he had the image of a normal candidate, a normal president and a normal husband. The tweet not only exposed his complicated personal life, but it made it seem as if the first lady was calling the shots, and that certainly wasn't good for his image.
BEARDSLEY: Then France's biggest carmaker, Peugeot, announced it was laying off 8,000 workers. The Hollande camp called the layoff unacceptable but put the issue on the backburner until after the summer vacation. Hollande has promised to bring the French deficit down and balance the country's budget. He's also promised the French there will be no austerity, but people wonder how he will be able to do both, says Christophe Jakubyszyn, director of news talk radio station RMC.
CHRISTOPHE JAKUBYSZYN: French people know things that even if we are not yet in the situation of Greece, Spain, of Italy, we will be the next. French people are very aware of what is the situation for their country. And now they expect from Hollande to lead the way and to find new solution to modernize France.
BEARDSLEY: Jakubyszyn says many who call into his program don't think Hollande should have gone on vacation at all, considering the debt crisis and the country's problems. Hollande has also come under attack for not doing enough about the Syrian crisis. Jean-Francois Cobe, head of the conservative opposition, blasted the new government in a radio interview.
JEAN-FRANCOIS COBE: (Through Translator) Remember what happened when Gadhafi was attacking Benghazi in Libya? France took the initiative with Britain and the Security Council to do something. What a contrast with the deafening silence on the Syrian crisis.
BEARDSLEY: Radio host Jakubyszyn says the French knew Hollande was different from Sarkozy but they're discovering just how different.
JAKUBYSZYN: He's not a fast guy, you know, as Sarkozy was. He's a slow guy. He like agreements. He like to find coalition.
BEARDSLEY: Hollande's approval rating is still above 50 percent but his honeymoon period is clearly over. While the French wait to see what Hollande will do, one critic wondered if a normal president has what it takes to lead France out of crisis. Eleanor Beardsley, NPR News, Paris. Transcript provided by NPR, Copyright NPR.


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Google Analytics Opt-out Browser Add-on
If you want to opt out, download and install the add-on for your web browser. The Google Analytics opt-out add-on is designed to be compatible with Chrome, Internet Explorer 11, Safari, Firefox and Opera. In order to function, the opt-out add-on must be able to load and execute properly on your browser. For Internet Explorer, 3rd-party cookies must be enabled. Learn more about the opt-out and how to properly install the browser add-on here.


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Skinny Spinach & Artichoke Chicken
Oh my. This Skinny Spinach & Artichoke Chicken turns your favorite indulgent dip into a low carb, Weight Watchers-friendly, calorie conscious main course without sacrificing any of the rich, creamy, cheesy taste you love. The cream cheese makes the top layer thick and decadent and the briny artichokes and earthy spinach add great texture and flavor. The chicken cooks up perfectly and makes enough to serve to guests or to your family. On top of tasting positively sinful for only 232 calories and 5 Green, 3 Blue and 3 Purple myWW Weight Watchers SmartPoints, this dish is extremely easy to prepare and requires very little prep time. This may just be your new go-to weeknight meal! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Spinach & Artichoke Chicken
- 8 (4 oz each) raw boneless, skinless chicken breast cutlets, (2 lbs total weight)
- Salt and pepper to taste
- 4 oz 1/3 less fat cream cheese, softened
- ½ cup fat free plain Greek yogurt
- 2 cloves garlic, minced
- ¼ cup chopped onion
- 14 oz can artichokes , packed in water-based brine not oil, chopped
- 10 oz package of frozen spinach, thawed and squeezed dry
- ½ cup grated Parmesan cheese, the kind that comes in a shaker
- ½ cup shredded 2% Mozzarella cheese
- Preheat oven to 375 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
- Lay the chicken breast cutlets across the bottom of the dish in a single layer (see photo above). Sprinkle them with salt and black pepper and place them in the oven to bake for 15 minutes.
- While the chicken bakes, combine the yogurt and softened cream cheese in a large bowl and mix together until thoroughly combined. Add all the remaining ingredients and stir together until everything is well mixed.
- Remove the chicken from the oven after the 15 minutes (it will not be fully cooked yet). If the chicken has released a lot of excess liquid at this point then drain it out or soak it up with paper towels and discard. Using a large spoon or a spatula, spread the cream cheese mixture evenly over the chicken in a nice thick layer. Place the dish back into the oven and continue to bake for another 20-25 minutes until the chicken is cooked through.
6 per serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from Add a Pinch


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Monday, July 15, 2013
Grilled Coffee & Cola Skirt Steak – Two Great Drinks = One Fantastic Marinade
47 comments:
- Me, Myself and I said...
Magnificent!!!! Need to try!!!! Never thought of that combination!!!
- July 15, 2013 at 4:12 PM
- cookinmom said...
This will be next on my list with flap steak that I always get at Costco. I'm sure it would be great with it. Right chef??? Question...does chocolate serve the same thing as coffee?
- July 15, 2013 at 4:25 PM
- Chase Saunders said...
Too bad they quit making this stuff - http://www.food.com/recipe/coca-cola-blak-copycat-recipe-288875
- July 15, 2013 at 5:28 PM
- Chef John said...
Should be great with flap! Not sure coffee and chocolate would work the same, but I've used cocoa in bbq sauces and liked it, so go for it!
- July 15, 2013 at 7:15 PM
- Michael Jarvis said...
Apparently letting the meat rest does nothing to keep the juices within the meat. I can't remember where I learned this, but it was from one of those food science guys.
According to this gentleman the best way to keep your meat juicy is by boiling it in one of those bag things.
Now, whether or not this is the reason you let yours rest is another matter. :)
But I digress. This recipe looked great regardless! And I don't even like coffee, like, at all! lol.
Cheers! - July 16, 2013 at 2:36 AM
- Chef John said...
Sorry, but that's not true! If you poke a steak on the grill, juices pour out. If you poke a steak 5 minutes off the grill they don't. I rest my case.
- July 16, 2013 at 2:44 AM
- Unknown said...
Chef, I love all these steak videos. But my wife likes her steak hot and it seems that slicing it after letting it rest makes it cold and the microwave makes it chewy.
:( - July 16, 2013 at 8:32 AM
- Unknown said...
^ Just don't slice it before you serve it. Give it to her whole and let her cut it herself. Problem solved.
- July 16, 2013 at 6:17 PM
- Sarahfax said...
This sounds awesome and I can't wait to try it. How much of a cardinal sin would it be to use instant coffee? My other half and I are tea drinkers, and the only coffee we have in the house are those instant packets made by that ever present company with the green and white logo named after the dude (or chick!) from Battlestar Galactica. Will instant be acceptable or would it be better to procure a fresh cup from our local barista?
- July 17, 2013 at 7:42 AM
- Chef John said...
yes, instant will work!
- July 17, 2013 at 10:21 AM
- Dkopulsk said...
Creative! Would a non coffee drinker such as myself like something like this or is there a dominating coffee taste?
- July 17, 2013 at 7:43 PM
- Unknown said...
^ I found the dominating taste to be cola, and it was very off-putting for me. I'm generally a fan of strange recipes and I'm one of the least picky eaters you'll meet, but I felt like I ruined a good piece of meat on this one. Just that sweet, cola taste dominating the meat was not at all appetizing. My roommate liked it, so I guess there's that.
- July 18, 2013 at 5:07 PM
- Chef John said...
Yes, there's no accounting for personal taste, which is why there's no such thing as a recipe everyone loves. Btw, high-five your roommate for me. ;)
- July 18, 2013 at 5:19 PM
- Unknown said...
Yep, I agree, no regrets as your recipes have turned out 99% of the time for me, so no harm in trying the unknown. Thanks again, chef
- July 18, 2013 at 6:16 PM
- Sarahfax said...
^Jeremy, what kind of cola did you use? I used Coke, and I just finished reducing the sauce and I can't really taste the cola in it. I have had better results with Coke with meat than Pepsi (I use Coke with my pulled pork, I have used Pepsi once before and the end result was unsettlingly cola flavored!)
- July 18, 2013 at 8:20 PM
- GaDawgFan said...
Chef John, what kind of grill are you using?
- July 19, 2013 at 11:24 PM
- edward said...
Dude, Chef, how in more than 30 years on this earth could I have not thought of putting the thin side of the meat on top of another piece of meat on the grill so it doesn't overcook? You are an inspiration. - And I'm writing you this because like me, you wrote or said once that at least five times a day you see something and ask yourself, "Why didn't I think of that?"
- July 20, 2013 at 5:39 PM
- Unknown said...
I made this recipe for dinner tonight. And although the flavor was great, it was a little tough. I marinated it for 8 hours. The peach slaw saved me but I'm wondering if next time I should use a more tender cut of meat. Any suggestions?
- July 21, 2013 at 1:43 AM
- Chef John said...
Skirt is very tender if cut thin against the grain. You saw me cut mine with a fork. Not sure, maybe you got a bad piece of meat or cut across the wrong way?
- July 21, 2013 at 11:54 AM
- Unknown said...
Oh. My. Gawd. You are so very awesome! I have used your recipes for a long time, but this is one of my absolute favs...that marinade, yummy! Skirt steak is my favorite cut but I always had problems with the chewiness because I do like me some rare almost mooing red meat. Thank you Chef John the Awesome for sharing all your recipes and mad skills! Keep them coming!
Tia - July 21, 2013 at 10:19 PM
- RaeganMcAdams said...
My husband and I live in an apartment and do not have an outdoor (or indoor) grill.
Could we "grill" this under the broiler? - July 22, 2013 at 12:51 PM
- Jules' Diner said...
Ditto GaDawgFan...what type of grill is that, Chef John?
- July 23, 2013 at 2:32 AM
- Chef John said...
a "Weber Q"
- July 23, 2013 at 3:01 AM
- Unknown said...
Chef John, I live in Japan and don't have a yard, much less a grill. Would it be better to pan sear this steak or stove broil it, being that those are my only two options? Thanks!:)
- July 28, 2013 at 2:27 AM
- Chef John said...
I'd broil, but both work! Enjoy!
- July 28, 2013 at 2:41 PM
- Unknown said...
Awesome! Thank you!!! :)
- July 28, 2013 at 5:47 PM
- Emily Murphy said...
So we marinated this steak in preparation for today, but it turns out we had a last minute change in plans. Is it bad for the steak to marinate for longer than 12 hours?
- August 6, 2013 at 4:25 PM
- Stacey said...
Chef John, do you think Dr. Pepper would be ok?
- August 11, 2013 at 4:52 PM
- Chef John said...
No way to know unless you try!
- August 12, 2013 at 12:12 PM
- Unknown said...
Chef John, Is there other names or ways to describe flank and skirt steak, cus here in South Africa the butchers give you that stupid look if I ask for skirt or flank steak.
- August 21, 2013 at 4:37 AM
- Chef John said...
No idea what it's called there, but why not just show them the photo? Any butcher will know the cuts by sight.
- August 21, 2013 at 12:11 PM
- Chef John said...
No idea what it's called there, but why not just show them the photo? Any butcher will know the cuts by sight.
- August 21, 2013 at 12:11 PM
- Unknown said...
You never disappoint me Chef John! I was a little skeptical about this marinade because lets face it, its weird and it smelled funny ...lol. However, I cannot rave enough how freakin fantastic it really was! The sauce, ohhhh the sauce - it smelled funny while I was reducing it but once it was done and made love to the steak, it was money! Yum, yum, yum!!! Thank you! No really, thank you because with your videos and recipes that I have been trying, I look like a rockstar to my husband.
By the way - I did not have any rosemary on hand so I threw in a litte dried thyme instead. - August 23, 2013 at 9:59 PM
- Chef John said...
Great to hear!! Thanks! :)
- August 23, 2013 at 11:51 PM
- Unknown said...
Question: I did have some left over sauce that would have been a crime to throw a way so I froze it....bad idea? Can it stay refrigerated? If so, for how long?
- August 24, 2013 at 9:19 AM
- Chef John said...
Freezing should be fine! No idea how long that sauce would last in fridge, as I've never tried to save. :)
- August 24, 2013 at 1:00 PM
- Unknown said...
Hi Chef John,
Like many others, I am intrigued by the brand of grill you use as your meat always seems to have the most beautiful color and sear marks.
You mentioned that you use a Weber Q, but when I looked it up, I could not find a model that was a charcoal grill. Every Weber Q model I found was either electric or gas.
So are you still just using charcoal even with a gas grill, or is there an actual Q model out there that is charcoal? Love your site, thanks for the help! - September 2, 2013 at 2:06 PM
- Chef John said...
I've been told they don't make the charcoal version any more!
- September 2, 2013 at 2:07 PM
- Unknown said...
Ah okay, well that would explain it! What a bummer but glad to hear at least I wasn't losing my mind looking for something that wasn't there! :) Maybe I'll try looking on Craigslist or something for a used charcoal version. Thanks again!
- September 2, 2013 at 2:10 PM
- thewanderer said...
I tried this recipe with Dr. Pepper, added another clove of garlic, and upped the hot sauce. It was FANTASTIC. Thanks so much for the recommendation.
- November 30, 2013 at 3:39 PM
- Unknown said...
Hey Chef! I bought a skirt steak at the butcher shop a couple weeks ago and had to freeze it. Will this negatively affect the meat?
- May 28, 2014 at 1:46 PM
- Chef John said...
it shouldn't!
- May 28, 2014 at 1:50 PM
Hi Chef John, can I use this marinade on tri tip? Would I need to marinate it for longer?
- August 20, 2014 at 7:34 PM
- Chef John said...
Should work! Maybe a full day?
- August 20, 2014 at 10:58 PM
- Unknown said...
Hi Chef John I am on a low carb diet I need to substitute the Cola can you help me with this??
- December 19, 2015 at 7:30 PM
- Unknown said...
Would this work on a London broil?
- June 30, 2016 at 10:28 AM
- NoUseForAName said...
Hey Chef J!
If I marinate this skirt steak for 24 hours will it still be ok? Will it break down and become soggy?
-E - October 3, 2017 at 12:10 AM


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