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Current District Superintendent
Mr. Jeff Prusator
(815) 638-2018
Schools In District
The following list of schools in this district allows you to click to navigate directly to the school. The grade levels served by each school are listed. Learn More
All public schools that received a summative designation have that designation listed. If an entity does not have a summative designation listed, it is either an entity that does not receive a summative designation, or the school has insufficient size or data to meet the n-size rules for summative designation calculations. The suppression rule for summative designation calculations is a count of at least 20 students per indicator. This suppression rule differs from the reporting suppression rule because they serve different purposes.
Reasons for the Summative Designation are indicated on the following screen. Multiple measures determine which one of four Summative Designations is appropriate for each school.
Exemplary – Schools performing in the top 10 percent of schools statewide with no underperforming student groups.
Commendable – A school that has no underperforming student groups, a graduation rate greater than 67 percent, and whose performance is not in the top 10 percent of schools statewide.
Targeted – A school in which one or more student groups is performing at or below the level of the "all students" group in the lowest performing 5 percent of schools.
Comprehensive – A school that is in the lowest-performing 5 percent of schools in Illinois and any high school with a graduation rate of 67 percent or less.
Student groups used in the calculations include major racial and ethnic identities, students with Individual Education Plans (special education), English language learners, and students from low-income families. In order to protect students' privacy, a group must include at least 10 students in order to be counted in the calculation of Summative Designations.


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Who is this guy? Well, he is my new best friend. LOL. I just learned that this very blog was featured in a FoxNews.com story by Dr. Manny Alvarez who is the Health News Managing Editor.
Is there a Blogger in the House? Five Great Doctor Blogs
Dr. Blog Please Report to the Internet, Dr. Blog Please Report to the Internet...
The prescription slip with the chicken scratch you're holding may suggest otherwise, but let it be known that some doctors can actually write, and write well. You can thank the computer for the legibility, but the content comes from somewhere else.
In today's column we're featuring blogs written by doctors themselves. Doctors from all medical disciplines are blogging about their areas of expertise, their thoughts on popular health news items, as well as those appearing in medical journals, and anything else that tickles their fancy.
You may be a little more knowledgeable before the next visit to your doctor after your first visit to one of these web sites.
Doctor Anonymous: Don't be fooled by the picture of McDreamy from the hit ABC medical drama "Grey's Anatomy." Just because actor Patrick Dempsey supposedly saved a life recently, that doesn't make him a real doctor. Sorry, ladies.Well, I'm definitely out of my blog funk now, huh? Thanks so much to Dr. Manny and FoxNews.com for the plug. I really appreciate it. Welcome to those of you who have clicked on over from there. I invite you to my sidebar to check out my favorite posts. Thanks for stopping by....
Doctor Anonymous reveals that the blogger is a physician and a blogoholic. Good thing for his readers, because he provides interesting perspective on a wide variety of health topics (and frequent off-topics, if you will) including children's health, Alzheimer's, medication, and the latest health headlines.

subset: commoncrawl


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Men Crazy Horse Leather Retro Designer Business Briefcase
Made from the finest cow leather and lined with a cotton material gives it the authentic business look. You get a vintage bag in two color options, where both are better than each other. A strap to allow you in carrying the bag with original attachments.
Covering flap closure and buckle clips for instant opening and closing. The flap overturns on a zippered compartment that has a main compartment, a laptop partition and walled partings for keeping all your other essential gadgets. It also includes a back zipper pocket to keep your important belongings safe while you are on the go.
Beautiful vintage brown leather naturally distressed in deep shade to go along every attire of yours whether it is a suit or contemporary denim. A brown vintage distressed leather messenger bag that lives forever.
15 inch (wide) x 11 inch (high) x 4 inch (depth) (ideal for gadgets up to 14 inches)
16 inch (wide) x 12 inch (high) x 4 inch (depth) (ideal for gadgets up to 15 inches)
18 inch (wide) x 13 inch (high) x 5 inch (depth) (ideal for gadgets up to 17 inches)
Our company is in partnership with some of the best shipping services like FedEx, USPS, UPS and DHL carriers. Therefore, you do not have to worry about the shipping at all. We process and ship your order in the most cost-efficient way possible (1-2 days of processing time) so we can pass the savings on to you in the form of free shipping. For shipping time please select the shipping option at checkout. There may be some amount of delay during the holiday time.
Item not received
If you have successfully placed an order and have not received it yet while the tracking status shows it's delivered. You need to contact the carrier to find your bag as once the item is bagged we don't have control over it (once it's by the carrier ) , but if the issues still persists kindly email us email@example.com we will try our best to assist you.
Sometimes tracking information won't be available. This may be due to technical issues due to which the tracking information is not updated on the app. In such cases, if you are still unable to locate your item, contact us Info@leatherbagsgallerywe will assist you .
Are your leather products genuine?
100%. Before we opened this e-store, we were disappointed with the number of fake products being sold to customers and the ridiculously priced leather goods, which neither reflected the craftsmanship nor the quality. Hence at Leather Bags Gallery, we make sure all our leather goods are made with selected full-grain, the first layer or top-grain genuine cow/buffalo/goat leather, we never make bags with second layer leather, fake leather or any other poor quality leather.
Are your bags eco-friendly?
Yes, our bags are totally eco-friendly and also crafted from the means of 'Vegetable Tanning'. This type of tanning is a single that could be nearly all traditional as well as gives natural leather its exclusive natural features, without the use of chemicals!
It relates to the usage of 'Tannin' - an astringent, bitter plant mixture that binds proteins in conceal (animalskin) and also coats them. The method causes the disguise to be a little more versatile. This also brings about these to turn out to be much less water-soluble and more resistant to bacterial assault.
Benefits of Vegetable Tanned leather items:
- Vegetable tanning is environment-friendly and the items created using all of them are completely recyclable.
- Given that vegetable tanning is a conventional method, the majority of tanneries (office exactly where skins and also hides are tanned) possess tradesmen which are extremely experienced for creating and also dyeing the leather-based.
- Shades that vegetable-tanned items generate are wealthy and appear natural.
My bag's color and shade seem a little different from the pictures you have up here.
That's because each leather hide comes from a different animal and it's only natural for them to have some unique shade or tint. Remember we are talking real 100% genuine leather here? No fake stuff. On the better side, each product has its unique look and feel.
I see some scratches on my bag.
That's a sign of top-grade leather, mostly full-grain leather. From healed scrapes where the animal possibly brushed against a wired fence, to insect bites or thicker surface areas and neck wrinkles, or even vein marks. Well we all have them, right? These slight irregularities are embraced and incorporated into our products to showcase each product's natural individuality and their handcrafted nature. Cows roam freely in their natural habitat and it's only common that their hides carry the marks of their life story. These scratches are a proof that you are getting the first layer genuine cow leather.
Is it safe to put my credit card number into this website?
We don't store any of your credit card information (that's handled by our payment processor, Stripe, the best and one of the most secure in the business). We never had a single incident of online fraud so far and we will never share your personal information with anyone else.
Which credit cards you accept?
We accept all four regular credit cards: VISA, MasterCard, AMEX, and Discover.
You accept Paypal payments?
Which currency these prices are in?
United State Dollars i.e. USD.
Shipping, Refunds & Returns
At Leather Bags Gallery Studio, we offer leather products with the finest leather at the highest standard. Our collection represents many months of research and product testing. We are confident that our products will last several decades or even your whole life. We like to keep things simple around here.
So, as long as we're around (we're going nowhere, running stronger than ever) we will take care of the products we make and the customers we've been fortunate enough to serve.
- If your product breaks as a result of normal wear and tear* we will fix it or replace it for as long as you own it. *What constitutes "normal wear and tear"? Simple...using it for its intended purpose day in and day out. For example...if you choose to use the shoulder strap to tow your buddy's truck to the shop and it breaks. Well, that's kind of a cool idea, but it's not covered. We'll replace the strap for you, but you will pay for it. If you're carrying your bag to work and a rivet pops out...that's covered. We'll fix it. See the difference? We value integrity and honesty here...so please respect that and deal with us truthfully. We'll certainly do the same!
Exchanges & Refunds
- We assume responsibility for replacing or repairing incorrect or defective products.
- If you find your order is not-as-described or defective, you may return it within 30 days of receipt of the product. * During the Christmas shopping season. We permit a longer return time if you purchase the item as a Christmas gift. If he/she doesn't like it, just keep the item in new condition and never worn, you can return it for a full refund or exchange it after Christmas.
- If you are returning a product without any of the above reasons i.e. it's neither defective nor not-as-described, we still welcome the return within the return-window. In such a case, because we have already paid to ship your order to you, your order will be refunded minus the shipping charges.
- If you are returning a product because you don't want to pay the customs duties/taxes charged by your country, we still welcome the return. In such a case, because we have already paid to ship your order to you, your order will be refunded minus the shipping charges.
- Customized products are not eligible for refund or exchange.
Below is a short version of return policy:
What items are returnable?
- Within 30 days of receipt of your shipment i.e. return-window
- In original condition
- Unwashed and Unworn
- In the original packaging
What items are non-refundable?
- Free gifts or custom made items
Are there any charges for return?
- There are no charges for return
- Original shipping charges are non-refundable
- You are responsible for return shipping charges
How do I return?
- Contact us at firstname.lastname@example.com. with your order number and email address
- Follow the instructions given
- Once your return request was approved, you will get a confirmation email with shipping guidelines
How soon will I get my refund?
- Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
- If you are approved, then your refund will be processed, and a credit will automatically be applied original method of payment, within 10 business days.
Personalized and Custom Handmade orders cannot be refunded.
What about customs duties/taxes?
Please note that we ship worldwide and always try to ship in a way that should go through customs without a sweat but some countries have tougher regulations than others and we cannot possibly predict and control the taxes levied by them. We are not responsible for taxes charged by customs.
*Please note - packages sent without prior discussion via email or phone call will not be processed as returns or exchanges. Please be sure you communicate with us prior to sending something back. Thank you.
Your store is in the USA then why my order was shipped from other countries ?
Affordability. For some of our products, we source the finest leather and craftsmanship from some of the biggest leather producing countries. This helps us offer our customers high-quality leather products at affordable prices. Though we are located in NY, USA for some of our products we proudly partner with creators, artisans and craters from the US to other countries who share our vision and meet standards of craftsmanship, excellence and ethical values. That's why we offer 100% satisfaction guarantee or easy return-n-refund.
Shipping Carrier?
Our company is in partnership with some of the best shipping services like FedEx, USPS, UPS and DHL carrier. Therefore, you do not have to worry about the shipping at all. Moreover, some of the salient features of our delivery system include:
How much time does it take between purchase and delivery?
The standard shipping time is within 6 to 12 working days. The tracking number will be provided to you once the item is shipped to you (in about 3 working days.). The tracking number can be used to track the order after 24 hours of receiving the tracking number.
Do you offer expedited shipping?
Yes Fast track shipping option is available for an additional cost of $19.99 only. The item will be shipped to you within 3 to 6 business working days. However, make sure that a fast shipping option is available at checkout as this option is not available for all products.
What's your return policy?
We understand that there are times you might not like your product, and we offer a 30 day window to return your product for a full refund if in unused and perfect condition (less original shipping fees). If you would like to return your item, there is a 19.99 restocking fee (our shipping cost), but you will be responsible for paying the shipping back to us. Read our warranty and return policy here.
My tracking status hasn't changed since a few days.
Because we ship by quality shippers like DHL usually, that would happen rarely that your shipping tracking status doesn't change for many days. However, sometimes the tracking status doesn't get updated for a few days. This isn't something you should be alarmed about. This happens when parcels are on their way between countries (most of our products are shipped from our overseas warehouses) or waiting at your local postal sorting facility. Please don't worry you will receive your order within the listed time (1-2 weeks). Soon the tracking info will be updated and you will be notified.
My order never arrived.
Our delivery time is listed 6-12 business days. If you are still under that period, please relax. Check your order confirmation email for the tracking number. Also, check the last tracking notification email we sent. If that doesn't work tell us what you ordered and your order number, and we'll help you out. Relax, we never lost an order.
Why my order isn't shipped right away?
We make handcrafted goods. Sometimes it takes a day to two to get your order ready. That's why in some cases, you may notice a slight delay between your order placement and shipping. Safety first, right?
I haven't heard back since I ordered.
You must have received email notifications when your order is accepted and when it's shipped. We also send email notifications whenever the shipping status of your order changes i.e. in transit, out for delivery or delivered. Please check your spam folder. We might be lurking in there. Still nothing? Tell us and we will help you out with your order information. We take pride in saying that we never missed an order.
My order arrived incomplete or damaged.
Take a deep breath. Contemplate the transience of all things. In your mind's eye, envision the faces of everyone you love and everything you hold dear, and let them go. Tell us what you ordered and your order number, attach some pics to show the problem and we'll help you out.
I am not satisfied with my order and want to return my order.
Sorry to hear that. There's no fun running a store that can't make its customers happy. We provide a 100% satisfaction guarantee within 30 days of purchase. So just let us know and we will help you out. Please include your order number and any other relevant information.
What else?
Let's see...we don't charge cancellation fees (before shipping), we generally replace things that arrive severely damaged, and if your order needs to be refunded, we'll issue your refund within 4 business days from our last email. Here's our return policy.
Do you still need help?
No worries.
You can send us an email at email@example.com, Please include your order number and any other relevant information.
Care Tips
What can I do to reduce the leather odor of my bag?
This response is only relevant for "Leather Bags Gallery" Bags: The bags are tanned only using vegetable based solutions and oil dyed. The odor is a feature of this tanning and dying process
What is the white substance in my bag?
In very rare cases, it is possible to see small white marks on our products. This is not moldy marks, rather a special type of oil used by us when making the bag. These marks occur because the bag can re-grease. We recommend that the bag should be oiled with sunflower oil. This allows the leather to re-absorb the grease more easily.
What can I do to take care of my bag?
This response is only relevant for "Leather Bags Gallery" natural bags: Beeswax is great for taking care of your leather bag. Alternatively, sunflower oil can also be used. Be careful to apply these fats evenly and gently to the leather. We advise testing first on an inconspicuous part of the bag, as such treatment may darken the leather.
How can I protect my bag from rain?
Rainwater usually does not affect the look or quality of leather. Each bag is oiled before delivery, giving it the best possible water resistant protection.


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Laws & Regulations
Regulatory Information by Topic
Regulatory Information by Sector
Laws written by Congress provide the authority for EPA to write regulations.
Regulations explain the technical, operational, and legal details necessary to implement laws.
Compliance & Enforcement
EPA helps regulated entities meet federal requirements, and holds entities legally accountable for environmental violations.
Policy & Guidance
EPA issues policy and guidance documents to assist the public and regulated entities.


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Much like the Dunk, the Air Jordan 1 Low, too, is seeing the vintage treatment. Here, this "Vintage Grey" colorway, which has surfaced first in GS sizes, features yellowed soles right out of the box. The white used along the base, tongue, and branding, however, are pristine by comparison, lacking even the slightest patina. This is true of the greyed overlays as well, whose smooth leathers are like that of a brand new pair.
- Simply spend over 100AUD and enjoy free shipping to Melbourne, Sydney and everywhere Australia wide. No voucher code required, just select the free shipping option at checkout and you are good to go.
We ship worldwide! Although there is no free shipping for International orders outside Australia.
All items are available on hand and are usually shipped within 24 to 48 hours! Insurance and signature on delivery is also available and can be easily added at check out.
All items come with a 100% authentic guarantee and have a temper proof SSS authenticity tag. SSS has extensive experience in legit checking Yeezys, Supreme, Air Jordans and many other streetwear brands via our 7-point authentication process to ensure that SSS only offers the real thing to it's customers and nothing else.
Please note that all sales are final except for certain cases when we can warrant a refund. SSS Online is a consignment marketplace, meaning all items we carry and offer on this site are provided by independent owners. Once an item sells, the owner receives payment for their merchandise. Because of this, we are unable to process returns or exchanges.
The next best alternative we can offer is to re-consign the item and we can sell it off for you. There will be a 20% consignment fee but at least you will get some money back when it sells.
*For Realism brand items: Returns for store credit or exchanges are accepted within 14 days.
Please submit your return requests here for Realism brand items.
customers will need to cover postage and it is the responsibility of the customer to ensure the product arrives in our hands in an unused, unwashed condition with original tags attached and packaging. Please ensure to keep all proof of shipment and tracking info*
*For pre-orders. refunds are only acceptable when the item has not yet been shipped and refunds on pre-orders will incur a 10% fee of the total transaction amount to cover admin and transaction fees cost.
If you are concerned about the sizing for a particular style of shoe, we recommend that you come in store to try it on before you buy! If you live too far from our stores, the best we can do is provide you with the best information possible, but please note that comfort preferences vary for each person.
Refunds are ONLY processed based on fulfillment errors, such as incorrectly shipped or missing items. Feel free to contact us with any questions and we will gladly help you out!
Product Code


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Left Handed AT Tongue – Left Handed AT Head – IR 40mm push button reset – 24v PTL(Unmonitored solenoid) Short Releasing LOK with Unmonitored PTL solenoid (Herr Voss / Option 2) PCB
*This part may require keys (sold separately), see the additional info tab
Technical Files
Download drawings and CAD models of this specific part number using our product generator. Our configurators automatically create these in real time so this can take around 10 – 30 minutes to become available.
Operating Instructions
Find our operating instructions for this range (relevant for all part numbers in the range) and learn more about the range's capabilities if you want to configure a different part on the product page.
Configure Another Part
Looking for something different? Configure a new Fortress part number to customise a product to your requirements.
Not sure which range is right for you?
Use our short questionnaire to help chose the best interlock for your environment and application requirements.


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WAVES | Tranquil gray | Pillowcase | 40x80cm / 15.7x31.5"
A pillowcase with a side flap. Mix or match with other colors and sizes to create your favorite combo.
100% organic cotton percale. GOTS certified.
+ Soft & breathable.
+ Will get even softer & smoother after each wash.
+ Crisp & cool- helps to maintain a perfect body temperature.
+ Tightly woven which helps to keep dust & mites away.
+ 200 thread count cotton percale. (Why percale?)
+ Will last for years (& kids) to come.
+ All items are digitally printed or dyed with GOTS certified dyes.
+ Oeko-tex® certified, perfect for sensitive skin.
+ GOTS certified,because we really do care.
+ Designed in Sweden, made in Portugal.
100% organic cotton. Oeko-tex & GOTS certified.
+ Wash on regular cycle 40℃ with similar colors. Remove promptly after the cycle is finished.
+ Avoid harsh detergents.
+ Tumble dry on low heat.
+ Iron on medium if wrinkles bother your dreams. Sleep tight.


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text: 0 Posted in June 28, 2023 by GnomeKING 1687894149-bpfull Comments & Reviews Cancel replyYour email address will not be published. Required fields are marked *Your Comment or Review: * * Save my name, email, and website in this browser for the next time I comment. Δ Article Navigation Next Article > 1687894149-bpfull


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Get Started
Then give Symcorp Building Services a call. We are one of the most trusted home renovation companies in Chambers Flat with years of industry experience and hands-on knowledge allowing us to provide top quality service for every job we complete. From small-scale renovations to full-home projects, our team of qualified builders offer high level workmanship and solutions within your budget, allowing you to focus on the more important things. Get in contact today to find out how we can help.
When it comes to bathrooms, people can often overlook how a bathroom looks and purely look at its functionality. This is a fine way to look at things, but a bathroom that offers both practicality and style offers immense benefits to the value and look of your home. Symcorp offer a huge range of bathroom renovation services for bathrooms of all shapes and sizes, across a range of budgets and styles. We can make your bathroom one of the best rooms in the house.
Kitchens these days aren't just used for cooking and washing dishes - they are used for social gatherings, eating dinner, completing homework and drinking coffee… just to name a few. With so many uses for just one room, you want to ensure it is a functional yet stylish space, and Symcorp are experts in this! We are your kitchen renovation specialists, using our years of industry experience to seamlessly integrate your kitchen design ideas with a renovation that follows your budget and goals. We can help bring your dream kitchen to life, so get in contact now.
If you are thinking that it may be time to add a little more room onto your home, our home extension services are what you are looking for. The Symcorp team have years of experience providing home extension solutions for homes across , while offering quality, friendly, detail-oriented service and results to each and every customer. From garage conversions to adding a second story and everything in between, we can help.
If you have any questions or queries regarding the home renovation services that Symcorp provide to Chambers Flat or you would like to speak to one of our knowledgeable staff members regarding your next home renovation project, give us a call on 1300 043 012 or complete an online building enquiry form now. We use top quality, genuine Australian made products as a rule unless the client requests otherwise, get in contact today.


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*Roast at 425 F until tender, about 30 minutes
View the complete recipe
I just looked up aspic... I can see why you never make it... it looks so gross XD
I'll definitely have to try this with dinner tonight! General question - is there a reason you leave the general recipe steps out the blog post (i.e., leaving out the temperature, approximate cook times, etc.)? I like going back to the blog while I'm cooking to review things, but I don't always have time to pull up the video and track my progress. Minor pet peeve. I love the blog, though!
I've never seen potatoes like this but it looks uhhhmazing! I wonder...can you do it with sweet potatoes and use some kind of cinnamon sugar butter? Idk what to do about the broth though....? (I obviously have more of a sweet tooth ha)
Are these the same as english roasted potatoes?
I've had this a few times before. I always thought they were badly made fried potatoes :s
Not a huge fan, but I can see the appeal.
doesn't work as well with sweet potatoes since they just have a different texture and starch content.
they're popular in England, but not sure of the other names.
Pleeese...Cheeef.... One little Terrine for "old times sake??" :0)
This looks tasty! Jaques Peppin did something like this that I still make from time to time. Now that I see this, it must have been his way of Americanizing this recipe. He took smaller skin on potatoes, and cooked them in a deep pan with a lid. He used the butter, and then poured in chicken stock to just cover. The potatoes are cooked for about 10 minutes with the lid on, then the lid is removed to allow the stock to cook out. It takes about 30 minutes depending on your pan. When the stock gets just over half way down the potatoes, you press the tops and bust the sides of the potato. The remaining stock permeates the potato and once the stock cooks off, the gooey buttery goodness is left at the bottom AND inside the potato. When I single, I'd make that for dinner some nights.
Your recipe looks FAR more presentable though! ;-)
I too would like the FULL written recipe! Some of the steps are SO important. I will remember them short term but to come back in a few months, I wont. Things like rinsing in cold water for 5 min and getting rid of the oil and when . Also oven temp and how long?
Did you ever consider writing these down yourself? I mean, I am doing the video for you (and getting yelled at, btw). Since I do all the heavy lifting here, I want people to take their own notes and create their own cookbooks. This is how people really learn to cook. This is not a recipe site, it's an instructional site, and a free one at that (I only mention that b/c of the entitled tone of your comment). Having said all that, Allrecipes.com posts the written recipes there eventually.
Also, would a simple "thanks for the recipe" have killed you? What's happened to people's manners? I know, that's the internet.
Ignore these people Chef John! You're right, that's the internet. Everyone thinks they're entitled to everything and anything, and they forget someone else is working hard providing and sharing this for info free. Manners on the web? ha!
Yes I've had a similar version and loved it! Maybe will do as a future video. There's also a slicing poato variation that's great too.
Dang! These potatoes look delish and I'll be sure to make these sometime soon. Nevertheless since I be the boss of my 'taters, I might be tempted to trick 'em up a bit by stuffing some grated cheese inside. A little sprinkling of cayenne wouldn't hurt either.
Thanks! You're 'da best!
Cayenne never hurts. ;) thanks!
I may be whining but having to watch you cook and then actually do the work myself is just too much trouble. Could you just come and cook it for me. LOL...I hope you read that with as much sarcasm as I intended. I truly appreciate, and many others do as well, that you continue to do this blog despite the whining, bitching, complaining, howyoushouldadoneits and all the other stuff you seem to put up with on every post you make. So, I thought I'd add a little sarcastic humor to liven things up.
Thank-you for doing what you do and showing the rest of us that want to learn how to really improve our culinary skills or lack thereof.
Chef John, I love your recipes; thank you for posting your wonderful videos!! I have told several people "if you want to learn to cook watch Foodwishes!"
I have always been a method cook. I love your website simply because, "This is not a recipe site, it's an instructional site". (Chef John) I get requests for "recipes" all of the time and I find my answer is always the same, "I don't have a recipe, just a method". People hate that answer. The fact is, however, that with instruction from Chef John I am able to take whatever food I have available and make something delicious because I understand better how food works-no recipe required.
Thank you for the free education Chef John!
I wonder how these would taste with some olive oil and rosemary instead of the thyme and Vegetable oil..and some parm cheese added......
Thank you Chef John for a great recipe. I so appreciate you, and all the special instructions you give us. I also was very impressed with your iron skillet. That is the cleanest skillet I have ever seen. You're a treasure.
Hooo, man. I made these last night and I'm not going to lie - there was a point during the cooking that I thought it was going to be a complete disaster. My stove must be a lot hotter than yours, because on high heat they almost burned within a few minutes. Even medium-high was too hot. The butter browned too quickly and then when I added the stock o_O ...It just about exploded. Magically, after 35 minutes in the oven, they came out beautifully. They were SO good. M husband - who hates potatoes - had seconds. I will definitely make these again - on medium heat :)
hi Chef! i saw a few recipes for these that only used butter but take WAY longer. is the oil here used to speed up the process a little? i.e. so you can brown the taters over higher heat?
Yes, so you can really get them browning well with a black cloud of butter smoke.
I'm a big fan of the sarcastic, take-no-shit-from-nobody version of Chef John.
Hi Chef John,
Love your blog! Thanks for your great work. I took a stab at making these last night, but I guess "high heat" on my stove is a lot hotter than yours (I set it on 9 out of 10) and my grapeseed oil burst into flame after being added to the pan! Not sure if it was just the heat in my skillet that caused the ignition, or a combination of the vaporized oil and the lit candle near the stove top...thanks mom for teaching me to quickly grab the baking soda to put out a grease fire!
Anyway, I decided to wait and try again after the smoke has cleared from my house. My potatoes are already sliced and peeled, and I already soaked them in the water bath and dried them, and now they're sitting in tupperware in the fridge. Do you think there will be a noticeable difference if I refrigerate them for a few days before using them for this recipe?
Hi Chef John, I just wanted to thank you for all the work you do with putting these videos out. I have a 5 year old daughter and a 3 year old son, and they love watching your videos with me and then making what we see. My daughter picked out this recipe for dinner tonight (and she generally hates anything potato), so again thank you for all of the great family time you have helped us to have. Angie
Dizzy, not sure. Potato startch does change as they sit in the fridge.
Angela, she has great taste. :)
I made scalloped potatoes for an extra-special Father's Day steak dinner last week, so I have a few extra russets hanging out in my pantry. (There's another labor-intensive potato dish....but I love my dad, so he's worth all the slicing and layering and cheese grating.) I'll definitely be trying out this vintage recipe this weekend. I should make these as a side dish for scallops, just to really confuse my dinner guests.
I didn't consider that my tone came off as entitled. My apologies. I do really enjoy the blog, though, have made a handful of your recipes, and I've recommended it to a bunch of people! I guess I'm accustomed to other blogs I read (smittenkitchen, amateurgourmet, etc.) that have no video but mostly text with the occasional pretty picture. I usually don't mess around with the recipe the first time I try it. After that initial prep, all bets are off. I plan on making the BBQ flank steak over the weekend!
Chef John,
Why not call them "Potato Scallops"? That way there's no confusion!
Just made this tonight and it went so well with the pork tenderloin and corn on the cob. Thanks for a great blog.
I am going to try this tonight. Looks amazing and I appreciate the video. I still remember your "No Knead Ciabatta bread" video...great stuff!!
Chef John, that looks amazing! When I lived in Germany, a wonderful British woman showed me this dish, but she used goose fat, and the potatoes were cut differently, but the idea was the same. Brown in fat, roast in stock and consume with relish!
Chef John,
Thank you for the blog and videos. I hadn't really thought before reading these comments that this is, as you said, an instructional site and not a recipe site. That made me realize that with your help I'm not just following a recipe, I'm actually learning how to cook. Regardless, I do think you were a little harsh with your reply to mattjeast.
I was responding to Katrina, not mattjeast!
Could the problems people are experiencing with pans that are too hot be the pan itself? Maybe it is too thin on the bottom, or the materials transfer heat too quickly? I see chef's doing things in pans that I can never seem to do with cheap pans. It's time to sell on of my kids and get new cookware!
Chef John, I apologize. I missed that reply and see its demanding and almost threatening tone now.
I think pyrofish was talking about "smashed" potatoes. Cook small potatoes till soft, let them cool a bit. Transfer to a baking sheet, use your palm or a spatula and press enough so it becomes squat, not squished, splash with a little olive oil, S&P and I add herbes de Provence. Pop in a 425-450 oven for a bit and voila, Smashed potatoes!
BTW, I can't wait to try your potatoes fondant!
These look soooo good! I can't wait to make them but it's been so hot here I don't want to heat the kitchen. I've found so many amazing recipes through you, Chef John.
Looks really appetizing! You are amazing Chef John! I remember having these similar potato sides in a Spanish restaurant and never know how they make it so moist!
I have a question regarding ready-made tart shells like this :
Do you know any shops in San Fran that sells them in smaller quanity? (Amazon sells in huge bulk) We don't have this available in Hong Kong... Thanks so much!
Sorry I don't!
Just made these for our Fourth of July celebration. They were gone as soon as I set them on the table. Thanks Chef John, another marvelous "instructional video" for us. Ignore the idiots Chef John, you have a loyal following that understands what this web site is (the best)!!!!
By the way: "Thanks for the recipe"
Chef John,
I enjoyed this dish very much. I am not sure if I will cook this often but it was definitely worth trying. The only mistake I made tonight is that I let the potatoes cool down little too much (while I was cooking salmon). But overall, it was a great one.
As always, thank you. :)
Chef John,
I enjoyed this dish very much. I am not sure if I will cook this often but it was definitely worth trying. The only mistake I made tonight is that I let the potatoes cool down little too much (while I was cooking salmon). But overall, it was a great one.
As always, thank you. :)
I made these last night and everybody seemed to enjoy them. The only thing that didn't come out quite like yours was that where your crust on the ends was making all those fork scraping noises, mine was soft and soggy even though it seemed to be just as brown by appearance.
It still tasted fine and we ate them, but I'm wondering what my mistake was. My best "guess" is that the oil in which I fried them may not have been hot enough, and they browned too gradually to really crisp up.
Dried thyme was all I could get hold of, but I added some fresh chives to make up for it. Tasted fine to me.
How about calling it Potato Scallops, since scalloped potatoes is taken?
Just a thought, I think Ms. Katrina meant her comment as a tongue in cheek compliment (I hope). In any case, thanks ever so much for the instruction. I will type up my notes immediately.
I just recently found your YouTube channel, and this was the first recipe I tried. These potatoes were heavenly. I served them with a pan seared double-cut pork chop, and some tarragon pan gravy. Thank you, thank you, thank you...your newest follower!
I just discovered your blog while looking for a lower fat recipe for lemon curd. This potato dish caught my eye and I just made it. I popped a length of Kielbasa in the pan to roast in the oven with the potatoes.
Will definitely make this again. I love to cook and don't mind several prep steps so long as there aren't seventyleven ingredients also!!
Thanks for a great blog and videos ;-)
Chef John;
THANK YOU so much for such a fabulous recipe! I discovered your blog and videos about a month ago, and since then I've been avidly exploring all that you have to offer! It's great -- I watch the video, take notes, make a shopping list, watch the video again, and then I dive in... and I've had wonderful results every time! You explain things well, and in a way that makes sense... I've always been comfortable in the kitchen, and I make dishes that I'm proud of, but your instruction has elevated my cooking and presentation, and for that, my sincerest thanks.
These potatoes were crispy, crunchy, creamy smooth and so flavorful! I paired them with another recipe of yours, the Garlic Steak -- sheer perfection.
You rock like no one else!
Made this the other night with your southern style green beans recipe and meatloaf, my family loved it all. Making these potatoes again tonight with haddock and more green beans (garden overload). I'd welcome any other green bean recipes you might have by the way... :(
I tried this myself last night, with a little improv, i ended up setting my smoke alarm off twice, and my butter mix ended up turning almost black when i removed the potato from the pan i was using
Thanks :)
I bought a 5lb bag 'o russets today. My fat ass can't wait! I've been craving these for a week!
I am not a good cook but I have found recipes that I can cook on the internet and this is one of them. This was easy to do and ended up delicious. My picky husband actually liked them. I tried russet potatoes first and tonight I am trying red. I have learned it is okay to fail in the kitchen because I will come back try again. That and I am learning to use my own imagination. But if it weren't for these instructions and videos I wouldn't have attempted it.
I know some of these comments were made back in June, and won't be seen by the "right" people, but why don't some of you take your computer, tablet, phone, into the kitchen and watch Chef John WHILE you're making the dish if not sure of all the steps?? I've had to wipe off my computer many times from doing this!! I pause the video so I can complete the last step…..just saying. So, thank you Chef John for coming into my kitchen and helping with all these wonderful dishes. :)
I made the fondant potatoes for dinner tonight (with an uninspired meatloaf and steamed broccoli). It was delicious. Thank you Chef John. It was a blast making such a fancy looking treat.
ISTM that the butter, thyme and stock should be poured off into a bowl for either a dip or a gravy. I should think that the balance of power as given seems a little be too much to the plain ol' potato in the middle, which isn't even salted and peppered.
I haven't tried them, though, but just saying that appears to be the case from here. Very visually appealing, for sure.
Thank you very much! I am always interested in a potato dish I have never had before. I cooked it for breakfast just as you demonstrated. It turned out great. I am going to try it again with a little fresh dill, instead of thyme. I love dill with breakfast. Your instructions are spot-on. Great video. I am looking forward to scowering your blog for more.Thanks again.
I reckon I done used golden pataters insteada Russet pataters cuz that's all I had and they still came out pretty tasty. Mmmm hmmm
Chef John, Thank you for all your wonderful recipes! Trying this one tonight to "fancy up" a rather simple dinner. Your videos are wonderful and I have learned so much from you (Not just recipes but techniques).
I actually prefer your way of showing a recipe because I am made to pay attention and actually cook, instead of blindly following a recipe. I learn so much more that way. Keep up the excellent work!
Chef John, found your website end of April this year and have enjoyed your videos. I have tried a couple of your recipes using the video has been most beneficial for me. I successfully tried the Fondant Potatoes. Very nice and will try again. The picture of mine was almost like yours but not a crispy on top as yours. However, the potato as you said was worth the effort. Thanks. A smile on my face thinking about my first attempt at making fondant potatoes. When I added the broth I had forgot to turn down the heat from high to medium high and it really splattered all over the stove and I received "The Look" from my wife especially after explaining I had not followed your instructions to turn down the heat. After I completed the task to include clean up she validated that she enjoyed these potatoes also. A good lesson learned and no one hurt so all is good. Glad I found your site. Thanks.
Is there anything you could use in place of the chicken stock if you don't have any?
Always enjoy your videos, sometimes I even follow them exactly. Ha ha
I just made those - boy are they delicious!!!! Thanks for sharing this recipe!
These look awesome, I followed the link and you can get the whole printed recipe from allrecipes.com. I watched the video twice but do better with a printed recipe to go along with it.
Made these for Superbowl supper. Every body loved them.
I'm gradually working my way through your blog recipes. One question, what is that mesh baking sheet you use?
Thanks - Peter R
Hi, Chef John,
I made these for me and my husband last night - best tasting potatoes ever! Now I have always avoided too much work in my cooking. You have changed my view, it was worth the time to follow your steps. Thank you so much!
Made this recipe three times now. Growing Thyme on my patio helps immensely!
This is a wonderful side dish to a variety of meals. Easy to make, excellent results every time.
Many Thanks Chef John
Making this right now! Im so excited for these and just saying THANK YOU, CHEF!
I made these tonight, delicious! I would love to embed your video on my website, ButterJournal.com. Is that allowed? Wonderful recipe! Thank you. - Alisa
Hi Chef,
Great video, as usual. If you were making these for a large party (~25) people. Would they turn out the same if the roasting was done in a skillet then transferred to a baking sheet for final roasting in the oven?
Thanks for sharing,
Hello Chef,
Great recipe! One of the things I did with your recipe, actually in the cooking process, was to take my thermometer and poke each cylinder then use a small spoon to ladle more butter over the top of each one. It gave it an even more buttery taste.
Keep up the great work and love the videos
Dear Chef John...
Do you think these should be turned over about half way through the baking process?
Thank You!
These potatos are amazing! Thank you Chef John for another winner!
...what Tamara said - "Amazing". Don't know why I didn't make these earlier. Had to use a bit more stock as my potatoes were a bit bigger and used Avocado oil to start because of the high smoke point. but the center was creamy and the thickened stock and thyme were so good poured over the top. I was stunned at how easy it was and how well they came out. Total win! Thanks Chef. I love your videos.
Great recipe! I've got a heavy cast iron pan with a tight lid, so I left it to braise on low burner instead of the oven and it turned out fine. And finished with a bit of smoked paprika.
For those having trouble, I highly recommend well seasoned cast iron, oil just enough to flow when you tilt the pan, and leave them alone while Malliard does its magic. Watch the bottom edge. You've got to get a robust crisping so it holds together during braise. That means not so hot it burns, and long enough in the pan for a deep crisping.
I'm making these potatoes for the third time tonight. They're currently in the oven as I type. I'm pairing them with the Beef and Guiness Stew (also my third time making those). Trying to coordinate the timing on these two dishes, well, let's just say it's been interesting and my kitchen shows it. Anybody walking in and seeing the mess would RUN right back out again.
I bought the beef on sale last week and the store wouldn't sell a single bottle of beer, so I had to buy a 6-pak. And there I stood, EBT card in hand, the steak in front of me, and holding a 6-pak of beer. Every conservative's nightmare and I felt like sinking into the floor. But I held firm and I'm glad I did, because in about 20 minutes I'm going to enjoy a delicious dinner.
Thank you so much for these recipes, Chef John.
Can you call them Potato Scallops? lol
Hi Chef John!
I am from England.And also a Chef by trade.
I can confirm that these are some of the most delicious Potatoes you will ever eat..and Yes...very popular in England. You Did the recipe proud, that is just as we English do it.
Just to put a few people straight :.. No these are Not scalloped Potatoes. Scalloped Potatoes are very thinly sliced & fried...the same I think as your American recipe.
And NO..they are definitely Not Roast potatoes either.
These are a different style of potato dish in a class of it own.
Thankyou Chef John! I love your Youtube channel...I have subscribed to it..and now found your blogspot.
Suzi Reid Lincoln UK
Chef John, I saw you make this last month on here, I made them and we loved them! Today I'm making them again. Thank you so much for sharing and I have made several of your recipes... PS I myself don't like potatoes, but loved these!
Thank you so much for the delightful video. You are an amazing chef and an entertaining instructor! I had completely forgotten about Pommes Fondant and haven't made them for at least 2 decades. I used to serve the regularly with high-end entrees, but never prepared them at home. I made 2 huge skillets of them the day I saw your video, and my wife couldn't believe I had never made them for her all these years. And my 16-year-old grandson is now seriously addicted to them. We are vegan now, and I made them with vegan margarine and a good veggie broth. Absolutely wonderful. I really appreciate all of the delightful videos that you have posted, and am always learning something new or being reminded of the classics I used to love.
Well done Chef John! Just finished my first batch and they turned out great. THANK YOU
Chef John, I tried your Fondant Potato recipe and it was a huge hit at our dinner party. I love them as do our friends to whom I have served them. One of the nicest recipes for potatoes I have prepared and I have prepared many versions of potatoes. Thank you for sharing via a video. Blessings, Mona
made these last Christmas 2017, such a sucssess, doing again this Christmas 2018. Thanks
Instructions Unclear... Burned hands... Will try again another day
I made this last night. I think I might have over cooked it a little. I can't say that the potatoes were creamy. They were a bit crumbly and the outside was not as crispy as shown in the video. But it was still amazing. I used a bone broth instead of stock. Not sure if that would make a difference. I also didn't have sprigs of thyme so I used the powdered form. I used three potatoes thinking that I would be saving a few pieces for lunch today. That did not happen. I look forward to making this again. One thing about using the bone broth is that there ended up being residue on the bottom and sides of the pan that tasted awesome. The stuff of the side was crispy and the stuff of the bottom was sticky. Both were great to put on top of the potatoes. I have wanted to try this recipe for ages. So happy I finally did. I look forward to trying more of your recipes.
Would it be possible to substitute chicken stock with vegetable stock for vegetarian guests please?
I made the potatoes for dinner tonight.
Good recipe, great video and very fine results!
I will be improving the flavor, later this summer...
when my russets come fresh from the garden and
get cooked before they even know what I've done to them.
Wonderful!! Thank you! I had a moment of inspiration as it is also morel season. I "carved" the potato like a bone with space for the "marrow". I made a morel demi glazed type of paste and stuffed the bone. It really did look like I had roasted bones but it was all completely edible...Fun with food...
My wife and I enjoyed this dish. So, I made two batches one with vegetable broth, and one with the chicken broth. I also tried red and russet potatoes. I didn't really taste much of a difference.
Chef John,
Thank you, Thank you, Thank you. I am a semi-retired physician, who delights in the culinary arts & greatly appreciates your FOOD WISHES. I think my first intro to you came with finding your video on deboning a whole turkey. I fell in love with your sing-song playful voice & I must have watched that video close to a dozen times, before I actually deboned my own turkey. But I did it!! And all thanks to you. My family & our T-giving guests found it the most moist & delicious turkey dinner ever.
I work in chemical dependency & 12 step recovery. It is so satisfying when a patient makes it though the program & realizes their own authority in that recovery. So you, Chef John, do exactly the same thing in your videos & blogs!! You are truly are treasure!


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Tuesday, May 19, 2009
On Choosing a Tradition
From my dealings with religious converts, I know that they often encounter hostility from people who don't understand and/or approve of their decision and suspicion from those whose religion they've now adopted. That's why I say I respect converts; it can't be easy to have people you've known all your life think you've gone "God crazy" or, worse yet, to have lifelong members of your new faith suspect your motives and imply that you're not a "real" X because you weren't born into the fold.
Now, I don't want this entry to become an excuse to talk about religion specifically and I ask anyone who comments on it to bear that in mind. I brought it up at all, because I often get emails from people who either think I've gone mad for having returned to my gaming roots over the last couple of years or who believe, because I wasn't there in 1974 and "only" started gaming in 1979 that I'm a poseur and this whole blog is just a big put-on. I find it bizarre honestly, but, for the first time in my life, I think I finally understand what it must be like to be a religious convert, even though I'm actually closer to what, in a religious context, is known as a "revert," that is, someone who returns to the religion of their birth after some time away from it.
For myself, my feeling remains the same: these are games we're talking about and, I hope, playing. That my tastes and interests have moved back toward those I had when I first entered the hobby is not, in fact, a sign of either insanity or deception. Neither is it evidence that I'm trying to suck up to that world renowned bunch of jet setters, the "true" grognards, you know, the guys who introduced me into the hobby 30 years ago.
At the end of the day, all that matters is that I'm having fun with my friends, which is the true measure of any hobby. I don't begrudge anyone who doesn't enjoy the old school stuff, but I do ask that no one question whether I am in fact enjoying it. Contrarian though I may be, even I lack the stubbornness necessary write over 700 blog posts just to show I'm not one of the great unwashed who'll never understand the deep wells of meaning contained within OD&D's lacunae. And if anyone does think that, I humbly suggest they know even less about human psychology generally than they do of me.
The Sage of Baltimore, H.L. Mencken, very aptly described Puritanism as "the haunting fear that someone, somewhere may be happy." There seems to be a lot of such Puritanism in the online gaming world these days. I know I've occasionally indulged in it, which is why you'll find that I rarely if ever talk about non-old school games on this blog anymore. I never talked much about them in the past either (fewer than 3% of my posts talk about any edition of D&D after 1e, for example), but I've made a concerted effort to avoid doing so in the interests of focusing on what I like to play and why. I certainly don't expect everyone to share my enthusiasm for this stuff, but I just don't get why anyone should doubt my sincerity. Mind you, the Internet is filled with things I just don't get, so perhaps I'm in good company.
30 comments:
Really? I've had plenty of people express very strong opinions about my taste in RPGs, but I don't think anyone ever actually doubted my sincerity.
Wow... That's some serious disconnect. It is less like: "I don't understand why you like the games you do" and is more like: "I doubt you actually like the games you do". Go figure.
Well, you had me fooled, James. ;)And what about those raised in a tradition that have come to ultimately reject all like-minded institutions?
Both religion and gaming...
Does it take the same "guts" to walk away from it all? Wash ones hands of all those preconceptions and turn to something completely outside the fold?
I, for one, have experience with both.
Interesting analogy James. But I do believe that no matter what, you'll have a handful of those very vocal few who will always deride whatever decision you've made, especially if it's not the "approved" one."There seems to be a lot of such Puritanism in the online gaming world these days. "
I think that's been around since almost the earliest days. I can remember vividly the arguments between fans of D&D/AD&D 1E on the one hand, and Runequest aficionados on the other.
Gamer "purity crusades" are something I've never understood.Agreed. Insular groups of "purists" who insist that nobody who wasn't "there" when the books hit the shelves can possibly appreicate those editions with sincerity baffle me. Why would they want to condemn the older editions and games to a slow death of attrition by marginalizing anyone who might show interest in them because they were not inducted into the hobby later? I can't help that I wasn't alive in the 70's...had I been, I imagine I would have played those editions. Considering the widening gulf between what has gone before (regarding D&D specifically) and where we are headed now, you'd think there would be a greater level of solidarity.
ReplyDeleteJames, I only ever doubt you when you say something to the effect of "Gary Gygax says it's ok for me to do this, so I will!" Every time you find a new quote by him it seems that you use it as a justification for the goings on in your own gaming.
As you more or less are saying here, you need justify to no-one, but the relgious convert analogy is a tad heavy-handed, even though you are pretty much just using it as an example. The extreme feelings somebody must need to have to change from one religous belief to another probably is far beyond the feelings of somebody who says fuck it to 4th ed. and picks up the little brown books.
And I say that as a fallen catholic who doesn't know what the fuck he believes anymore...And what about those raised in a tradition that have come to ultimately reject all like-minded institutions?
My experience with such people is nil, so I'm not sure how I'd react, but, in principle, I have a lot of respect for anyone who makes a significant change in their outlook and behavior and do so after serious thought and consideration.Considering the widening gulf between what has gone before (regarding D&D specifically) and where we are headed now, you'd think there would be a greater level of solidarity.
Indeed and it's precisely for that reason that I've made a concerted effort to go back and look at other old school games I'd previously turned my nose up at, like Arduin or T&T, because I think, in the final analysis, fans of those games have far more in common with fans of OD&D/AD&D than they do with players of modern games. Nothing good comes from our continuing to squabble amongst ourselves and yet we do. Human nature, I guess.Indeed and it's precisely for that reason that I've made a concerted effort to go back and look at other old school games I'd previously turned my nose up at, like Arduin or T&T, because I think, in the final analysis, fans of those games have far more in common with fans of OD&D/AD&D than they do with players of modern games.
That I do believe, whole heartedly!If I lean on the religion metaphor a little longer, I'd guess anyone who takes issue either with your decisions or your "credentials" is engaging in some sort of boundary patrolling of their own - guarding their sacred image of gaming or circle of acolytes or whatever, and that they're not really talking to you at all. But you're too fair-minded to impute motives to them, so I should probably stop.
verification word: defrug. To clear away rhetorical brush; to expose nonsense in an argument.This might sound weird but I really suspect this attitude is connected to the fact that many people are absolutely convinced that when a new edition comes out it is the most advanced, or evolved version yet. This means you can't possibly have as much fun with earlier editions because current editions have perfected fun, until the next edition improves on it.
ReplyDelete"And what about those raised in a tradition that have come to ultimately reject all like-minded institutions?"
As someone who became an atheist (i.e., someone who rejects all forms of religious belief) after being raised as a devout Christian, I can attest that it is a very difficult thing to do, undoubtedly the most difficult thing that I've ever done. (Years of serious reflection and philosophical inquiry, however, left me no choice.)
In contrast, returning to 'old school' D&D has been one of the most wonderfully easy and enjoyable things that I've ever done.- AnonymousMay 19, 2009 at 5:41 PM
A very interesting post and one that really resounds with a lot of people. The people who feel entitled to deride others for not being there need to get real. I was 5 in '74 and really, I cannot help that. Yesterday I was talking to a guy whose 16-year-old son bought the 4e PHB and then took it back so that he can buy Labyrinth Lord. Is somebody going to blame that kid for being 16 and not being there back in the day?
I believe that the Old School Revolution is gaining momentum. Hm. Is there a danger here of valorizing suffering and deep contemplation where religion (and by extension gaming) is concerned? I was born into a partly devout, partly agnostic family and rejected theism outright at 7 or 8 (and despite a metaphysical turn of mind never really looked back). Is my choice somehow less valid, I wonder, than that of someone who underwent a traumatic break or conversion?
...I don't think James is insinuating this, I'm just thinking about the general tenor of the conversation.FWIW, my point was more about the perils of adopting a tradition into which one was not "born," whether literally or figuratively. I see a lot of circling of the wagons to keep people out of the old school movement in some quarters, as well as the suggestion that many -- myself included -- somehow aren't really One of Us because I had the misfortune to five years old in 1974 rather than, say, 15. This parallels the experience I know many converts have faced, which is why I drew on the analogy.
ReplyDelete- AnonymousMay 19, 2009 at 6:41 PM
I wholeheartedly endorse the introduction of H.L. Mencken and his sage advice into any posting.
ReplyDelete - AnonymousMay 19, 2009 at 6:46 PM
As someone who became an atheist (i.e., someone who rejects all forms of religious belief) after being raised as a devout Christian, I can attest that it is a very difficult thing to do, undoubtedly the most difficult thing that I've ever done. (Years of serious reflection and philosophical inquiry, however, left me no choice.)
In contrast, returning to 'old school' D&D has been one of the most wonderfully easy and enjoyable things that I've ever done.Your experience mirrors my own very closely. The only difference is that while my RPG roots are with the Moldvay/Cook edition of D&D, I've come to prefer simulacra of even earlier games (Swords & Wizardry, in particular). James - the "circling of the wagons" among first generation old schoolers is regrettable, but I don't think it's surprising. Most niche subcultures define themselves in contradistinction to the main stream, and thus view newcomers with skepticism as the increased popularization of their choices threaten their very identities. While I am sympathetic to this attitude, there's ultimately no logical basis for it.
I love bringing newcomers into the "flock" (to riff on your religious metaphor). I'm currently running an old school Swords and Wizardry campaign for a group containing four people who have never played any version of "D and D" or any other RPG for that matter, prior to this.
For them this *is* gaming. I suspect that this is where much of the future lies for us. Not "hey lets play an old game" but "hey I've got this really cool game. Wanna play?"- AnonymousMay 20, 2009 at 5:55 AM
So today is my 41st birthday, which means I've now been roleplaying for 30 years exactly.
I was lucky enough to get some money in a birthday card so I'm heading off to Leisure Games to buy the new Monster Manual.
Which is exactly what I did in 1979.
I think this has now gone beyond being just a hobby, it's a lifestyle. Thanks to runaway marketing and monopolisms by TSR and WoTC, "old school gaming" and 4th ED "D&D" are two separate games, which attract vastly separate crowds, methinks. I remember playing a game in 1987 when I was 20. We had this 40+ dude break out the PH, the Unearthed Arcana and start arguing that UA was not in canon. And we were just playing and his metagaming was way over our heads. I suppose its just a type of player and some things never change. I remember getting blown away when he broke out the tables and started coparing the stats in them. Man, the guy taking it so hmmm, what's the word? technically? seriously? literally?
ReplyDelete"Keeping the outsider outside" is a function of most subgroups; if you let in the poor guy that played 3E but now wants to try 1E, what does that do to your little sewing circle??? GASP! Unfortunately this mindset is what leads to unseemly prejudices and beliefs with no logical foundation. I find the older I get, I reject more and more this "cultural purism" that infests our hobby for a wide open, all embracing approach. Old school is a state of mind, anyway, not a sign up date....I'd rather game with someone 15 years old that "gets it" than some crusty 50 year old who spouts Gygaxisms from old Sorceror's Scroll columns to prove his chops.
ReplyDeleteRules lawyers are a drag. Chalenging adventures rule. For your consieration of play flexibility - I have my players at second level and they are int he process of building a stronghold even as they are forced to sortie out on raid-type and caravan escort adventures. How possible? After compelting a multi-level dungeon crawl the characters were recognized as heroes by the local Baron. He gave them a landgrant of an abandoned farmhouse and a barn on his property, which the palyers must convert to a fencing school, where the players will be required o train the Baron's Men At Arms, you see, the party is led by a 3rd level fighter, a two-handed sword specialist under 2nd Ed Combat and Tactis Plyers Option supplement. The playesr started as a fencing club under the lead of the 3rd level fighter as their teacher. I mean each player could get any chracater they wanted, provided that the DM can add to character's biography and throw in a FEW disadvantages. Such as thief, being forced into being a snitch and then discovered by his guild (hence he joined the party and he has a major quest of finding a new guild with a fresh start and someone to teach him in the mean tiem lest he won't advance in level except in hit points (fencing school does that).
So, they players are participating in an active adventuring campaign while trying to get the farmhouse fixed up and convert the Barn into a fencing school. AND, they will have to run a wagon to the old place where they used to live and get all the school gear. THE PARTY is thinking that they will just send the thief to the his guild and he will level up. The thief hasn't told them that he is a snitch. It's going to be fun. Now, what did Gygax say about players getting a stronghold at level 9, "name" level?


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