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Homemade Ginger Ale
Yield: serves 12
More From Health
Nutritional Information
Amount per serving
- Calories: 72
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 19g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 52mg
- Calcium: 16mg
- 1 cup sugar
- 1 cup peeled, sliced fresh ginger
- 1 cup water
- 12 cups club soda, chilled
- 12 lemon slices or candied ginger pieces
- Combine the sugar, ginger, and water in a small saucepan over medium-high heat, and bring to a boil, stirring to dissolve sugar. Reduce heat, and simmer 10 minutes; strain through a fine sieve into a pitcher, and cool. Add the club soda; garnish with lemon or candied ginger.
- Note: Syrup can be made and refrigerated, then combined with soda 1 serving at a time, using 2 tablespoons syrup per 1 cup soda.
My Notes
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Homemade Ginger Ale Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: New Year's, Super Bowl, Birthdays/Anniversaries
- PUBLICATION: Health
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God's Plan for the Resurrection - Easter Devotional - April 5
God's Plan for the Resurrection
John 16:16-20
"A little while, and you will no longer see Me." Jesus repeated these words to His disciples several times. But He could tell by the blank stares on their faces that they did not understand what He had said.
At one point, He even overheard them debating what He meant by "You will not see me" (John 16:19). These men had been with the Lord for three years. They had laughed with Him, cried with Him, eaten with Him, and were willing to die with Him, or so they thought.
They had just entered the city of Jerusalem. And instead of being met by an angry legion of guards and protestors, they were met by palm-waving supporters shouting: "Blessed is He who comes in the name of the Lord." Yet as soon as they had settled into the upper room, Jesus broached the subject of His forthcoming death. Immediately, the mood of His followers went from one of celebration to shock and sorrow.
Often in difficult times, we cannot see beyond that moment. The resurrection was a few days away, but they could not fathom its wondrous coming.
God always provides the encouragement we need to stay the course, and Jesus did this for His disciples when He told them, "Your sorrow will be turned to joy" (v. 20). This also is God's message of hope and love for us today. Blessed be the name of the Lord!
For more biblical teaching and resources from Dr. Charles Stanley, please visit www.intouch.org.
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text: This Crossbow Water Balloon Launcher won't make you as cool as Daryl Dixon, but you'll have a lot more fun shooting the Walking Dead than he does. This crossbow toy from The Sharper Image comes with 50 biodegradable water balloons, a balloon tie maker, and a plastic target. It's made of brightly colored plastic, and it measures 12″ long X 20″ wide X 5.5″ thick and weighs 3.5 pounds. It's $29.99 at The Sharper Image.


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Home » Internet » Plug-ins » ezWebcar / ezWebTour 2.0( Free Trial |491 KB ) ezWebcar / ezWebTour 2.0 Publisher's description
ezWebcar / ezWebTour 2.0
ezWebcar / ezWebTour is an Internet Explorer add-on that integrates with your...
- Developer:
- Pure Objects Inc
- License:
- Freeware
- Windows 98 / ME / 2000
- Requirements:
- No special requirements
- Date added:
- 8/7/2004
- Last Update:
- 8/7/2004
- Average Rating:
- Not yet rated.
- Your Rating:
ezWebcar / ezWebTour is an Internet Explorer add-on that integrates with your browser. ezWebcar is a powerful tool that adds a new dimension to your web surfing experience.Using ezWebcar you can go to any web site together with your friends. No matter where your browsing partners are located physically, you and them would see the same web page at the same time. ezWebcar extension provides you with browser integrated chat. You can chat with all of your browsing partners without loosing the context or having to switch between windows. Using ezWebcar extension you can attach notes to the website you are viewing currently and these notes will be displayed to you next time you visit the same site. With ezWebcar you can:-Go shopping in e-Stores with your friends or spouse. -Show and describe you vacation pictures to your friends and family. -Decide on a vacation spot by visiting and discussing the websites of possible places with your friends. ezWebTour is a tool that lets you compile the pages on any topic into a single hyper link, and share it with others. Using ezWebTours you can compile web pages from different websites into a single ezWebTour. All of these pages can be accessed via single hyper link, which you can easily email to anyone. In ezWebTour you can add pages from any website on the Internet you can also span your ezWebTour into multiple browser windows. With ezWebTour you can:-Create ezWebTours on the research you did to purchase something (for example, digital camera), and share it with friends. -View an ezWebTour created by someone on a tourist spot before you decide to go there. These are some of the things you can do to while using ezWebcar and ezWebTour together:-Compile the webpages you want to discuss with someone into an ezWebTour, then show them your precompiled pages one by one along with your notes in a co-browsing session of ezWebcar. This way you will not have to hunt for webpages right at the time of your meeting.
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I am a dissident. With dissent comes the weird, right? I've been experiencing bizarre things the past few weeks, including the incident referenced here.
I have publicly advocated for the #occupywallstreet movement for months now. I covered#sept17 / #ows from the beginning on Twitter. I recorded this video and uploaded it for people to see the way the NYPD acted on Sept. 20, 2011 at Zuccotti Park. That video has over 300,000 page views.
I am visible and I have a loud mouth. I show you what I see occurring around me because the corporate media will not. The very foundation of my online presence, Korgasm, has taken a backseat to this movement. Hundreds, if not thousands, of people are missing out on their weekly dose of fap-fiction. I digress.
I am continuously in public conversation on Twitter with many people. It wouldn't be a stretch of the imagination to think the government might take notice of my public conversations with allegedly Anonymous-associated people on Twitter.
I could be paranoid. Or all the weirdness lately could be exactly what I know it to be. To protect the innocent, I will divulge nothing further, and will not go into any further detail (of which there is much), as is my right.
I have something more to say, however.
The government hates Anonymous. They hate you and they hate me. We are all anonymous to them. Why? Because we are a nameless sea of filth to them. Because we want a fair shot at life. Because social programs that take care of society take money out of their pockets. Because ending endless wars would mean an end to the rampant profiteering. Because to let all people enjoy their lives in peaceful societies would threaten their way of life. And their way of life is greed.
Yet they play war with our lives and our livelihoods. They play games with our economy. They kick us out of our homes, to sleep in the cold, on a bench or sidewalk or in a tent, if we're lucky.
They send our poor, patriotic sons and daughters off to be killed, because their own legacy matters more to them than a lesser human life.
The 21st Century isn't your parents' or your grandparents' century. It is our century – the century which includes and creates global dialogue and ushers in the Internet revolutions.
Don't listen to corporate media/mainstream media. Find alternate news. Find the truth. The corporate media are owned by the people who oppress us and aim to suppress us and our freedoms.
Fuck them.
They are lying to you, which includes not telling the whole truth, so help me guise-of-god.
I digress. The point is that no matter how much the government may fuck with those within the movement, they cannot touch the movement because it is an idea. It is a collection of ideas.
They can arrest us for blocking traffic …
They can pepper-spray us …
@SabzBrach hugging Julie, who was pepper-sprayed by the NYPD on Sept. 24, 2011 near Union Square.
And they can beat us with their bats …
And they can arrest us for protecting electronic equipment with a tarp on a rainy day …
but they can't arrest an idea.
Expect us.
— — —
by @Korgasm_
#wearethemedia #teamoccupyyourmom


text:
|Gift correspondence
|[smtb-k] [ky]
|[easy ギフ _ packing] [comfortable ギフ _ expands] [comfortable ギフ _ expands an address] [easy ギフ _ Messe input]
|I recommend it to celebration, a souvenir on marriage celebration, new celebration, opening of a store celebration, the sixtieth birthday!
| [_ Kanto tomorrow for comfort] [_ Koshinnetsu tomorrow for comfort] [_ Hokuriku tomorrow for comfort]
[_ Tokai tomorrow for comfort] [_ Kinki tomorrow for comfort] [_ China tomorrow for comfort]
[_ four tomorrow for comfort]
|Shigaraki ware selling directly to the consumer brand shop
|I do it and I come and envy a pattern
Bottle, preservation device, anion power, shochu server
Water, whiskey, shochu, sake, wine, black vinegar, soy sauce, ceramics
[free shipping]
|Drop (with the cup) of the ion
|Product number
|Brand name
|Drop light blue of the Shigaraki ware ion
|Bottle W130 X D85 X H250mm
|Cup W80 X H100mm
|※As for the postage, Hokkaido, Okinawa, the area except the remote island are free of charge.
[Hokkaido, Okinawa, the remote island cost 800 yen.]
※A collect on delivery fee, a convenience store transfer fee, the postal savings transfer fee,
It is free of charge.
|Water becomes delicious; ...
|By an alpha ray to come out of a radium ore an anion
It occurs, and therefore molecules of the water move finely consistently.
Change in lifelike water にと bottle like the murmuring of the river
I go and become the very delicious water.
|Alcoholic beverages are ...
|The aging advances by the stirring action of the alpha ray and does not lay you for years
I promote it in rank in とも, twenty-four hours and change in mellow taste
|The life is ...
|It is glaze with the radium ore of the organization same as the ore of the radon hot spring source
I mix に and deteriorate in a high temperature burning thing semipermanently in a furnace
I do not do it
|☆Because it is a flatness type, I am in the pocket of the refrigerator completely
☆I regulate the numerical value of the anion in about -2500/cm3
|It is most suitable for new celebration, marriage celebration, opening of a store celebration!
|Credit Card
|We accept credit and debit cards.
The following credit and debit cards can be used:
•American Express
|The "Payment Amount" is calculated as below.
"Payment Amount" = Product price total + shipping fee
Upon confirming your order, we will send you a link to make a payment via Alipay's secure payment page.
You must finish the payment process before the deadline to complete your order.
Please check the payment process from the link here.
PC: http://global.rakuten.com/en/help/payment/alipay_pc.html
: http://global.rakuten.com/en/help/payment/alipay_mobile.html
Start Date: 01/09/2014 17:00 JST
End Date: 30/11/2014 23:59 JST
This product cannot be shipped to United States from the store.
Please contact the store for further information.


text:
Business Ideas in the News / February 20, 2014
If you thought a normal Rubik cube was hard, Oskar van Deventer has created one so big that even he cannot solve it. Metro.co.uk states that the dimensions for this "Over the Top" product is 17x17x17.
He said: 'The puzzle has never been solved, although people have solved virtual versions of it on the internet. If you can solve a regular Rubik's cube you could work out how to solve my version but it would take a lot of work. It's quite nice to make pictures from all the colours on the cube.'
The Dutch scientist had the puzzle's movable pieces cut by laser, then spent 15 hours colouring them.
Mr van Deventer said: 'I've been designing puzzles since I was about 12 and I thought it would be nice to go over the top and build an even larger Rubik's cube.
There's a video of the cube after the jump.
Photo from Shapeways
Originally posted by Angela Shupe on February 20, 2014 in Ideas.
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This dude's been pro longer than I been alive and he can still kill it. Mike Carroll is a legend. Salute!
^ Foreal, he's sick as fuck!
Mike Carroll - back tail
next to crooks this is the nicest looking ledge trick
backside tailslides are so hard
so chill about it like he was doing this shit on a curb


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Draft Live Blog
I'm hope everyone is cool with this but I'm very interested in the draft tonight. I'm going to sending tweets @Sayers40_Cubs but I will also be updating each pick here tonight. The Cubs only have the 16th pick in the draft and I'm very interested in how the draft falls and who the Cubs get tonight. I hope to present each pick with my viewpoint on it. The draft starts in a little over 20 minutes:
Pick One: Washington Nationals
Bryce Harper C CC of Southern Nevada
No Shock. Great player. Will automatically be one of the top 2 or 3 best prospects in baseball once he signs. No Cubs news here until he becomes a free agent in 2018 or so.
Pick Two: Pittsburgh Pirates
Jameson Taillon P The Woodlands HS (TX)
Nothing to see here. Was never going to drop to Cubs of course. Awesomely talented high school pitcher. Will probably toss a shutout against the Cubs in his debut at the major league level in about 2013.
Pick Three: Baltimore Orioles
Manny Machado SS Brito Private HS(FL)
Good looking high school shortstop. I felt earlier in the year that he might drop to the Cubs but it stopped becoming possible as time went on. He looks like a good player.
Pick Four: Kansas City Royals
Christian Colon SS Cal State Fullerton
I'm quite a bit surprised by this pick. Colon will probably play in the majors but he was a guy I was hoping the Cubs would pass on at #16 and he goes here? Really? His position this high in the draft pushes some of the better players the Cubs can pick back. The Indians will pick between Drew Pomeranz and Chris Sale and we'll go from there.
Pick Five: Cleveland Indians
Drew Pomeranz SP Mississippi
Solid LHP who was thought to be the top college pitcher in the draft. Was never going to the Cubs. With Pomeranz gone, Sale will be the next college pitcher to go. Whomever takes him was probably going to take someone the Cubs would want. Colon makes the rest of the draft interesting.
Pick Six: Arizona Diamondbacks
Barret Loux SP Texas A&M
What? Good hard throwing right hander. I didn't even consider him for the Cubs at 16th. This is a pretty big gamble and surprise by the D'Backs.
Pick Seven: New York Mets
Matt Harvey SP North Carolina
I thought Harvey would come off the board fairly early. It was said the Mets were high on Justin O'Connor but didn't pick him here. Harvey has an awesome arm but has been really inconsistent at times.
Pick Eight: Houston Astros
Delino DeShields 2B? Woodward Academy HS (GA)
Go Astros! Huge overdraft here. I guess they fell in love with this guy. I hate this draft pick for the Astros but love it for the Cubs. Suddenly guys like Zack Cox and Chris Sale become possibilities for the Cubs at 16th.
Pick Nine: San Diego Padres
Karsten Whitson RHP Chipley HS (FL)
Decent right handed pitching prospect. Son of Ed Whitson. (DeSheilds should be obvious above). Whitson has long been thought the second best of a solid high school pitching class. Good pick by Padres. Again, some decent players fall.
Pick Ten: Oakland A's
Michael Choice OF Texas-Arlington
Damn. There goes one of the guys I was hoping would fall to the Cubs. Both Sales are still on the board as well as Cox and O'Connor. six picks until the Cubs.
Pick Eleven: Toronto Blue Jays
Deck McGuire RHP Georgia Tech
Good pitcher. He was being mocked to the Cubs lately. I never thought he'd last that long. Only five more picks until the Cubs and lots of talent still available. '
Pick Twelve: Cincinnati Reds
Yasmani Grandal C Miami(Fl)
Excellent hitting catcher who will probably stay behind the plate. He was becoming a mild possibility for the Cubs. He was thought to be going to Kansas City at 4th overall. I'm a bit surprised they he ends up here.
Pick Thirteen: Chicago White Sox
Chis Sale LHP Florida Gulf Coast
I hate to say this for the White Sox haters but this is a pretty great pick. Awesome thin lefthander was expected to go very high. Ends up here. Would have been a very nice pick for the Cubs at 16.
Pick Fourteen: Milwaukee Brewers
Dylan Covey RHP Manatha HS (CA)
Decent right hander though I didn't think it was possible that the Cubs would draft him. The number of solid players dropping to the Cubs at 16 is growing. I think I'm going to like the Cubs pick.
Pick Fifteen: Texas Rangers
Jake Skole OF Blessed Trinity High School (Ga)
Awesome athelete. Rangers will need to sign him or lose this pick forever. The Cubs have a ton of options now. I'm flabbergasted by the list of player that have fallen here.
Pick Sixteen: Chicago Cubs
Hayden Simpson RHP Southern Arkansas
OMG. I hate this pick a ton. Why the hell did the Cubs just not wait for this guy to fall to the second or even third round? I'm completely pissed right now. This is potentially the worst move the Cubs have made this entire season. This guy better be a solid prospect and show up on prospect lists really quick or else Tim Wiken needs to be drawn and quartered.
Pick Seventeen: Tampa Bay Rays
Josh Sale OF Biship Blanchet HS (WA)
Yeah, this was the guy I wanted. Not sure why the Cubs didn't take him. Sigh....
OK, I know the first round isn't over but I'm spent after that pick by the Cubs. I will try to keep an update on all the Cubs picks tomorrow. That'll be up tomorrow evening. If you want to see all the picks by all teams. Please check out mlb.com


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Author Archive
Articles by Liz Cox Barrett | Email the Author
The New Swing Voters - HBO-Watching Evangelicals?
The press asks the all-important question: Can a Mormon be elected president in an age when a TV series about polygamy follows "The Sopranos" in HBO's Sunday lineup?
By Liz Cox Barrett Mar 15, 2006 at 09:04 AM
Bostonians are not to be blamed if they failed to read beyond the following lede in Tuesday's Boston Herald: "Mitt... More
Christina Asquith on Iraq's "Golden Period" for Reporting
Asquith discusses the trials of freelancing in Iraq (which she did in 2003 and 2004) and her new book about the challenges of being a rookie teacher in a poor public school (which she was in 1999).
By Liz Cox Barrett Mar 10, 2006 at 05:35 PM
Jack FairweatherChristina Asquith, a former Philadelphia Inquirer reporter, has 10 years of experience as an investigative journalist covering education... More
A Newspaper Weighs All Views — and Then Punts
While editorial boards at newspapers of assorted sizes in assorted states went on record with a view of some sort on the high-profile doings of the South Dakota state government, the editorial page of South Dakota's major newspaper sat it out — and offered a lame explanation for its silence.
By Liz Cox Barrett Mar 9, 2006 at 03:33 PM
On Monday, the governor of South Dakota signed a bill banning all abortions except in cases where a woman's life... More
Flack Defrocks Press, Anoints … Blogs?
Articles in the New York Times and the New York Observer reveal: the MSM no longer has a monopoly on reprinting press releases from PR people … because there are blogs now.
By Liz Cox Barrett Mar 9, 2006 at 11:40 AM
It must have stung a little, what Richard W. Edelman, president and chief executive of the public relations firm bearing... More
Press Exercised by Exercising White House
The press has taken on some hard-hitting stories this week, from the cleanliness of the president's desk to Condi's workout program.
By Liz Cox Barrett Mar 1, 2006 at 05:01 PM
The beauty of mainstream journalists hopping on the blogging bandwagon -- if there is beauty to be had -- is... More
'Fed Watchers' Feed Reporters Something Like News
Federal Reserve Vice Chairman Roger W. Ferguson Jr. resigned Wednesday. So, what does it all mean? That depends on which news source you're reading or watching.
By Liz Cox Barrett Feb 24, 2006 at 10:22 AM
Roger W. Ferguson Jr., the vice chairman of the Federal Reserve Board, resigned Wednesday. So, what does it all mean?... More
Market Survey: Business Executives Prefer Cosmo
When it comes to inane career advice, it's a buyer's market this week.
By Liz Cox Barrett Feb 22, 2006 at 12:35 PM
When it comes to inane career advice, it's a buyer's market. You can't crack (or click on) a business publication... More
Dan Steinberg on Covering Curling, and How to Spot American Reporters in Turin
The Washington Post 's Olympics blogger chats about the convivial atmosphere at the Games' Media Center, the questionable importance of curling, and his Cheese Lovers Newsletter.
By Liz Cox Barrett Feb 17, 2006 at 05:00 PM
Courtesy Washington Post Dan Steinberg is blogging about the 2006 Winter Games for the WashingtonPost.com. Steinberg described the blog,... More
All Cheney All the Time
We set out to write a Blog Report free of any mentions of the Cheney Hunting Incident. Alas, the blogosphere refused to play along.
By Liz Cox Barrett Feb 16, 2006 at 01:44 PM
Our aim was true. We set out to write a Blog Report free of any mentions of the Cheney Hunting... More
Hunting for Blame (And a Place to Pee)
Forget about Harry Whittington's assorted injuries - bloggers want talk about the enormous purple shiner the MSM is allegedly sporting.
By Liz Cox Barrett Feb 15, 2006 at 02:06 PM
Forget about Harry Whittington's assorted injuries, let's talk about the enormous purple shiner the MSM is sporting! It's "another black... More
Newsweeklies Thwarted By Publishing Cycle, and New York Discovers Blogs
The major newsweeklies mock Vice President Cheney, New York profiles "blog moguls" and The Washington Monthly discovers a new way of quantifying media bias.
By Liz Cox Barrett Feb 14, 2006 at 03:54 PM
Fresh off its finger-on-the-pulse report two weeks ago about "students with everything going for them engaging in orgy lite," as... More
A Barrage of Cringe-Worthy Valentine Stories
This time of year, a certain amount of cringe-worthy Valentine's Day-related reporting is to be expected. But just because you know it's coming, doesn't make it any easier to stomach.
By Liz Cox Barrett Feb 9, 2006 at 04:26 PM
This time of year, a certain amount of cringe-worthy Valentine's Day-related reporting is to be expected from practitioners of "service... More
It's Getting Awfully Loud in This Tunnel
Reuters and CNN.com report the "crazed media" have "reached the point of insanity" over coverage of Brad Pitt and Angelina Jolie - while failing to turn the same scolding gaze upon themselves.
By Liz Cox Barrett Feb 7, 2006 at 02:53 PM
At first we thought Reuters and CNN.com were making a confession of sorts with their report today (it's a Reuters... More
Pinning Down the President About - What?
The Associated Press calls itself "the essential global news network." We'd suggest adding "the official home of the 2008 election-related non-story."
By Liz Cox Barrett Feb 2, 2006 at 04:12 PM
The Associated Press calls itself "the essential global news network." Might we suggest an added tag: "The official home of... More
The State of State of the Union Reporting
Some reporters must call a "certified movement analyst" to decipher politicians' expressions. Others dispense with expertise and perform this sort of analysis all by themselves.
By Liz Cox Barrett Feb 1, 2006 at 04:09 PM
Some reporters must call a "certified movement analyst" to decipher politicians' expressions and gesticulations. Others dispense with expertise and perform... More
Handicapping the State of the Union Address
In advance of the president's speech, the press produced endless (and pointless) State of the Union preview pieces.
By Liz Cox Barrett Jan 31, 2006 at 06:05 PM
President Bush will spend tonight addressing the nation. So how did the press spend today? Why, by producing endless (and... More
Couric Leads With Chin, Then With Butt
Katie Couric conspicuously failed to explain to her audience the specifics of the Abramoff scandal in a segment this morning — and then changed the subject to the human anatomy.
By Liz Cox Barrett Jan 26, 2006 at 01:54 PM
This morning, NBC's Katie Couric conducted a five-minute interview with Howard Dean touching on a range of timely topics. At... More
Marriage Boosts Income, Says Media Because Someone Said It
On a slow news day, reporting on the results of some scientific study or another - no matter how silly - can make for quick, easy filler.
By Liz Cox Barrett Jan 19, 2006 at 04:04 PM
On a slow news day, reporting on the results of some scientific study or another can make for quick, easy... More
Who Needs a Brochure When We Have the New York Times?
In an article about two new obesity drugs, the paper omits a crucial detail about one of its sources.
By Liz Cox Barrett Jan 18, 2006 at 04:57 PM
About one-third of the way into her piece in the business section of Tuesday's New York Times, Stephanie Saul, it... More
Times to Expose "Bloggers With Fingers"
The paper invents a non-trend: business travelers who don't blog!
By Liz Cox Barrett Jan 18, 2006 at 11:03 AM
We're guessing it went something like this: New York Times reporter pitching story to editor: Everyone has a blog. In... More
Stop using 'Brooklyn' to mean hipster neighborhoods - Elite-oriented outlets typically only cover the borough's most affluent, Manhattan-adjacent neighborhoods
The Reporters Committee is about to start suing people to help journalists - Katie Townsend joins the organization as its first litigation director
How a Nebraska newspaper kicked off a major prison sentencing scandal - The Omaha World-Herald found that hundreds of inmates were being released early
On media freedom, United Nations plays by its own rules - Months of international crises raises the stakes for reporting on the UN, but investigative journalists remain without a right to information
Keep calm and write a headline worth reading - Ease up on the exaggerations because someday you may need those explosive adjectives when a truly big story lands
Stop using 'Brooklyn' to mean hipster neighborhoods (6)
The Washington Post takes on Rand Paul (5)
Will Politico fill a media void in Europe? (3)
Is ISIS a faith-based terrorist group? (2)
Email blasts from CJR writers and editors
Female sportscasters are speaking up (NYT)
"[i]n the wake of the recent scandals, women have been driving the story, providing a perspective that their male counterparts simply cannot"
Adviser of high school paper that refused to use 'Redskins' suspended (Student Press Law Center)
"Amid a months-long battle with administrators for editorial control … the Playwickian's faculty adviser was suspended for two days this week"
Apple's 'warrant canary' disappears (GigaOm)
Apple included language in its first Transparency Report to say that it had not been subject to a Section 215 Patriot Act request. That language is now gone.
Buzzword, buzzword, buzzword. Isn't the buzzword on your mind now? Perhaps it is on other people's minds? Read on or you'll be clueless, dated, and without any friends in the world. Buzzword again!
Greg Marx discusses democracy and news with Tom Rosenstiel of the American Press Institute
CJR's Guide to Online News Startups
ACEsTooHigh.com – Reporting on the science, education, and policy surrounding childhood trauma
Who Owns What
The Business of Digital Journalism
A report from the Columbia University Graduate School of Journalism
Questions and exercises for journalism students.
No, 'journopreneurs' are not killing journalism – Digital journalists aren't sellouts—they are aware of industry realities
Michael Brown shooting and the crimes journalists choose as newsworthy – Examining why black suspects are covered at a greater proportion than they commit crimes


text:
Tue, Aug 2, 2011 (BabyCenter News) -- Battat has announced a recall of 1,080,000 toy keys with remotes in the U.S. and 3,600 in Canada in cooperation with the Consumer Product Safety Commission (CPSC) and Health Canada.
The metal toy keys and the plastic key ring can break, posing a choking hazard. CPSC and Battat have received 17 reports of keys breaking, and 14 reports of key rings breaking. No injuries have been reported with this recall.
This recall includes all B. FunKeys with factory code H58000-01 or H26300-01, and Parents Magazine Electronic Keys with factory code H26300-01. The factory code is located on the back of the remote. The remote of the B. FunKeys is olive green or red and the top of the keys are multi-colored. The remote of the Parents Magazine Electronic Keys comes in different colors and the top of the keys is a solid color. Both remotes have sound buttons, and the metal keys hang from a plastic ring.
The keys were sold for about $9 at retailers nationwide and online. The B. FunKeys were sold from April 2010 to May 2011 and the Parents Magazine keys from January 2006 to December 2009. The toys were made in China.


text:
UNDATED (WHTC) - Max Scherzer scattered three hits and struck out six in six innings for his seventh victory without a loss so far this season, as he pitched the Tigers past visiting Minnesota on Sunday, 6-1. Detroit is home to Pittsburgh on Monday afternoon, with coverage on 1450 WHTC at 12:40 PM.
The Cubs and White Sox open a two-game series at US Cellular Field in Chicago on Monday evening, with each team coming off Sunday afternoon victories. Wellington Castillo's single in the 10th inning gave the Cubs a 5-4 triumph at Cincinnati. Adam Dunn and Alejandro De Aza each drove in two runs as the White Sox downed visiting Miami, 5-3.
Endrys Bricello tossed seven innings of three-hit, four-strikeout, shutout baseball, as the Whitecaps won at Lake County on Sunday, 4-2. West Michigan goes for the series sweep of the Captains at Classic Park in the Cleveland suburb of Eastlake on Monday afternoon.
Game six of the NHL Stanley Cup Western Conference Semifinals is on Monday night at Joe Louis Arena in Detroit, where the Red Wings lead the visiting Chicago Blackhawks in the best-of-seven series, three games to two.


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Day 02: Tarangire National Park/Lake Manyara National Park (70km �' 1hour)
Breakfast at 0700am. Pick up from the Campsite at 0800am and drive on tarmac road 60km with lunch box to Lake Manyara National Park (330 sq km or 127 sq mile's) on the base of the Great Rift Valley, for the Afternoon game drives. The park is home to Lion, Hippo, Elephant, Zebra, Buffalo, Giraffe, Baboon, Blue and Vervet monkey, Warthog and more…About 350 species of birds have been recorded. This small park contains also five distinct vegetation zones. Thus supporting a large variety of birds and animals. The Manyara National park is also famous for its large flocks of flamingos. In this park and canoeing has recently been added to the tourist activities in this park at extra cost. This is a great way to see the park from a new perspective. Dinner and overnight at Lake Manyara Twiga campsite. Meals Plan: {B,L,D}
Day 03: Lake Manyara National Park /Serengeti National Park (205km �' 5 hours)
Breakfast at around 0700am. Pick up from the Campsite at 0800am and drive to the Great Serengeti National Park (14,763 sq km or 5,700 sq mile's) with your Picnic Lunch Packed and game drives en route via Ngorongoro Crater rim. Serengeti National Park is a home to lion, leopard, Elephant, Cheetah, Buffalo, Zebra, Wildebeest, Eland, Wild dog, Gazelles, Crocs and more. Lot of birds includes the Eurasia migrants. Dinner and Overnight at Seronera Campsite. Meals Plan: {B,L,D}
Day 04: Full Day Serengeti National Park
After breakfast, continues with both morning and afternoon game drives in Serengeti national Park. Remember this is the migration safari, so as Serengeti is very large as your game drives will depend on the move of the migrants, your guide knows very well how to locate the herds. You will have all meals in your reserved Seronera campsite. Meals Plan: {B,L,D}
Day 05: Serengeti National Park/Ngorongoro Crater Rim(145km �' 3 hours)
Wake up at 0600hours for early morning game drives in Serengeti at 0900 hours back to the Campsite for breakfast. Then check out and drive with lunch and game viewing en route to Ngorongoro Crater Rim. OPTION: Visit the Olduvai Gorge at extra fee for the museum. Dinner and Overnight at Ngorongoro Simba "A" Campsite. Meals Plan: {B,L,D}
Day 06: Ngorongoro Crater Floor/Arusha (190km �' 3 hours)
Wake up early morning for breakfast then at 0730hours descend into the Crater floor (19.2 km of diameter, 610m deep, 304 sq km) for game drives. All the Big five Rhino Lion, Leopard, Buffalo and Elephant live in this wonderful caldera, others are Zebra, Hippo, Wildebeest, Hyena and more…Birds includes flamingos on the Soda lake, Geese, Storks, Vultures and more…Your lunch will be served in the picnic site in the Crater at Ngoitoktok swamp a Hippo pool. After lunch proceed with fame viewing while ascending the Crater and drive to Arusha for the drop off at your hotel. Meals Plan: {B,L}
Breakfast, Lunch and Dinner will be taken at the Campsite and individuals can choose to carry packed picnic lunch for the afternoon game drive.
Not included in the cost:-
-Soft drinks, juices, Drinking water, alcoholic and other beverages taken with lunch and dinner
-The optional visit to tribal villages e.g. visit to a Masai village
-Optional activities not outlined on the itinerary
-Items of a personal nature e.g. laundry, tips.
-Airport departure tax,
-Local/International flights,
-Personal and baggage insurance
What you need to bring:-
-Personal spending money
-Additional toiletries: - toilet paper, bathing soap and towels are provided at the lodges
-Bathroom slippers
-Insect repellent; -Enough film for your cameras
-Light clothes for day wear
-Warm jacket/pullover/sweat-shirt/fleece for the chilly evenings and mornings
-Sneakers, walking boots or sandals
African Safari Vacation
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Starting at $2,500 Per Trip
Tanzania On Foot the Outfitters for Kilimanjaro
Arusha, Tanzania Wildlife & Safari Tours
About Tanzania On Foot Company We are a relatively small company, owned and operated by Tanzanian expedition's local guides We don't aim to be the most luxurious or the cheapest, but we do aspire to give the best value for everyone traveling...
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6 Days Serengeti Wildebeest Migration
Arusha, Tanzania Wildlife & Safari Tours
Serengeti Wildebeest Migration visit Tanzanians largest and most famous National Park with the wildebeest migration expected in December and May, Tree climbing lions and bird life in Manyara and finally a tour to the world's most visited destinatio...
Starting at $1,950 Per Trip
2014 Tanzania Safaris Tours -Ngorongoro /Serengeti
Arusha, Tanzania Wildlife & Safari Tours
We offer 5 day safari experience to Serengeti and Ngorongoro Crater. All our safaris use well-extended Land Cruisers with roof hatches for unobstructed and up-close game-viewing. All our safaris include all park fees, an English speaking driver/guide...
Starting at $280 Per Night
Tanzanian Highlight Safari
Arusha, Tanzania Wildlife & Safari Tours
Tanzania offers the finest game viewing opportunities in Africa. Private, photographic, honeymoon, family, classic, migration, walking - you choose the safari that fits. View animals in mind-blowing numbers. Contact us now for your individual price!...
Rates from $200 Per Night
The premier outfitter for climbing Mt.Kilimanjaro
Arusha, Tanzania Wildlife & Safari Tours
Tanzania On Foot is a premier outfitters for climbing Mount Kilimanjaro, owned and operated by Tanzanian professional and experienced Mountain guides. The company is specialising in Kilimanjaro climbing and various trekking routes in Tanzania....
$2,850 Per Trip
Africa Joy Tours and Safaris ltd
Arusha, Tanzania Wildlife & Safari Tours
Africa Joy Tours and Safaris is a Tanzania tour operator and adventure company based in Arusha specializing in African safari, Mountain climb,wildlife safari and Zanzibar beach holiday throughout East Africa countries which are Kenya, Uganda & Rwand...
Starting at $165 Per Night
Tanzania safari
Arusha, Tanzania Wildlife & Safari Tours
Safari Description - 6 days lodge: Using specially adapted 4 x 4 vehicles with informative safari guides you head out for 6 days staying in classic tented lodges and mobile camps to afford you the very best positions for game viewing....
Starting at $2,400 Per Person
Maasai Wanderings- The Great Migration
Arusha, Tanzania Wildlife & Safari Tours
Maasai Wanderings offers unique African wildlife safaris, mountaineering treks, cultural experiences, historical site visits and beach holiday escapes exclusively in Tanzania. We are passionate about our wildlife, tribal cultures and all of the my...
Rates from $350 Per Night
Milimani Self Catering Cottages
Arusha, Tanzania Birdwatching
Milimani Cottages is strategically located on a hilly parcel of land with spectacular views of both Mt. Kilimanjaro and Mt. Meru. It is situated 3km from UsaRiver town and 12km from Arusha National Park....
Affordable Rates from $60 Per Group
eTravotel LLC
Arusha, Tanzania Hotels & Resorts
Over 450,000 hotels online. Save up to 79% on your reservations. Choose to pay now or Pay on arrival. For all travel products; instant online booking for hotels, flights, vacation rentals, tour packages to worldwide destinations. Compare prices here....
$45 Per Night
Nyota Bed And Breakfast
Arusha, Tanzania Bed & Breakfasts
Nyota Bed And Breakfast offers the perfect base for exploring Moshi: whether you intend to simply relax before or after your mountain climb, shop for local crafts, take a cultural tour or explore the town....
Affordable Rates from $20 Per Night
Kundayo Serviced Apartments Lodge
Arusha, Tanzania Bed & Breakfasts
Kundayo Serviced Apartments Lodge is a beautiful self catering accomodation facility that provides daily, weekly or long-term accommodation here in Arusha. When it comes to location, Kundayo will keep you close to the pulse of the city...
Starting at $60 Per Night
A trip of a life time to Africa
Arusha, Tanzania Hiking & Trekking
Pristine Trails Adventures has provided amazing cultural tours and treks to some of the most incredible places in Tanzania for years. We know that you may only visit an area once in your lifetime, so we work hard to make it a fulfilling experience....
Starting at $350 Per Night
6 Days 5 Nights Machame Route
Arusha, Tanzania Hiking & Trekking
The Machame Route is known as the "Whiskey Route" in comparison to Marangu's "Coca Cola Route". This is because Machame is a more difficult route, and does not have sleeping huts for accomodation....
Starting at $1,440 Per Person
Kilimanjaro Treks
Arusha, Tanzania Hiking & Trekking
For normal physically fit person, is generally the most popular and common easier route. It is the only one with permanent Huts {as on other routes its mainly camping in Mountain tents}.Marangu Gate {Alt. 1850m} - Mandara Hut {Alt. 2700m} ....
Discounts & Specials from $1,440 Per Person
Care Orphanage in Tanzania
Arusha, Tanzania Volunteer Vacations
Volunteers generally work with the following activities: In the morning help with breakfast and prepare the children for school. Volunteers accompany the children to and from school. Teach English 3-4 hours a day in the local school....
Volunteer with women by Kilimanjaro, Tanzania
Kilimanjaro, Tanzania Volunteer Vacations
Give a Heart To Africa is a small NGO in Moshi, Tanzania and our aim is to empower women via education and assisting them with starting up their own business. Contact us directly via our website not via e-mail button here. Thank you...
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Cooking class in the spice farm village Zanzibar
Zanzibar, Tanzania Cooking Schools
Cooking class start from the market of Zanzibar, we catch the public transport for you to have experience Zanzibar, we arrive in the farm our experienced guide will take you to spice tour in the farm, and cooking class start immediately after tour...
$45 Per Person
Tanzania & Zanzibar Romantic Safari
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Enjoy the excellent sighting and game encounters, dinning under the star and listening to the sounds of the African bush while you are at your luxury camp/lodge from the unbroken thread of annual wildebeest migration the Serengeti...
Rates from $4,250 Per Trip
|Link Code


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WALLA WALLA — The Walla Walla Sweets Rollergirls will see some key changes this year in derby rules and lineup, but another notable change for Saturday's bout will be the home-track debut of the Wild Scallions.
The Scallions — the Sweets junior derby league with skaters ranging from 8-17 — will play their first home bout this Saturday.
In the past, the Scallions have had home scrimmages during half-time, but this year the team will take on the junior team for the Lava City Roller Dolls of Bend, Ore.
Scallions coach Kimi "Purl Slam" Schroeder said the experience has some of the girls on edge, especially when they consider the size difference between the youngest and oldest skaters.
"I have a couple of young ones that are really scared, but I just keep telling them it doesn't matter if we win or lose, it is all about having fun and enjoying yourself," Schroeder said. And she noted that older skaters don't pick on the younger skaters and that good sportsmanship is the rule.
As for the Sweets, a few rule changes will speed up the game and help clarify penalties, which can sometimes be confusing to the general public.
Coach Barb "Krqql-Aid" Commare explained that the league has eliminated double whistle starts, where jammers and blockers started separately.
"It is going to make it more exciting for the fans because the whistle will blow and everybody will go," Commare said, adding that some "fans were confused" by two-whistle blows.
Penalties will also be simplified with the elimination of minor calls, Commare added.
"All the penalties used to be really cumbersome and hard to understand for the fans ... They did away with minor calls. No minor penalties anymore, and that will be easier for the fans because it is less confusion and follows other sports."
As for skaters, a few have dropped out this season, but there have also been returning skaters, including two blockers. Tiffany "Spanky Bankerton" Struthers and Brenda "Shakedown" Wheeler both returned to this year's lineup after having skated previously for the Atomic City Rollergirls of the Tri-Cities.
In spite of the additional skaters, new team captain, Nikki "Nik Yo' Face" Williams said the Sweets suffer from smaller overall team size.
Other teams, like the Lava City Roller Dolls, have more home teams, which means more experienced skaters to choose from. And some, like Lava City, have skated close to a decade.
This will be the Sweets' fourth season.
"If you look at the rest of the teams we are playing this season, (Lava City is) going to be the most difficult team to beat. They are more established and a more difficult team to beat. We are four years (in the league), they are almost 10," Williams said.
To beat Lava City and other teams this season, Williams said the Sweets will focus more on defense.
"Our main goal during the game is to not let their jammer score. We have really strong jammers, and they can get through the pack on their own without blockers. So we need to focus solely on their jammer and building a wall and holding her back," Williams said.
The main Sweets Rollergirls bout starts at 6:45 p.m. The Wild Scallions junior league bout starts at 5 p.m.
Cost for the doubleheader is $8 pre-sale tickets sold at the YMCA and Book & Game Co., or $10 at the door.
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text: I just bought a new pair of hiking boots.? I got Asolos and I had to get the guys because my feet are wider.? The guys at REI kept saying I want the boot to be roomy around my toes but I had a hard time when it came to fitting around my smaller toes.? I feel like they are too big...is it just because I'm used to trail running shoes and lighter hiking shoes? If I go a size down which I think would be better then my smaller toes and that area of my feet will be up against the boot.? Is this ok?


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Project Description:
Is this the magic key? What will it open for you? I love these little Vintaj key charms especially dangling from chain with Swarovski Crystal Bicones in a vintage color mix! Gunmetal chain and earwires only add to the charm.
Karla Schafer, Aunties Beads Designer
Karla Schafer
Auntie's Beads Designer
Questions about this project? Ask our designer here.
More DIY Projects:
Wings of Love Earrings
Fleur Key Earrings
I will be using Rosary Loops in this construction, so please watch the
Rosary Loops Video
for a "how to".
Cut two pieces of the curb chain in 3 link lengths.
Using two pairs of pliers open a jump ring and add a key charm to each end of the chain pieces cut in Step 1.
Add the free end of each chain piece to an earwire.
Working one earring at a time, choose 6 bicones from the mix, picking at random or one of each color.
Prepare the crystals by slipping each one onto a head pin, trimming the wire with the nipper tool, to just over 3/8 from the top of the bead and make a rosary loop with the Wire Looping Tool or Round Nose Pliers.
Working from the bottom up the chain, place two bicones per link, one unit on each side of the link for a total of 6 bicones.
Repeat Steps 4-6 to complete the pair.
Vintaj Embossed Key Pendant, 10x22mm- 2pc
Swarovski Crystal 4mm Bicone Bead Mix, Pebblestone- 12pc
Gunmetal Curb Chain By The Foot, 2.8mm- 1"
Gunmetal Plate Head Pins, 2 inch, 21 Gauge, Bag of 10- 12pc
Gunmetal Plate Jump Rings, Open, Bag of 10, 5mm, 20 Gauge- 2pc
Gunmetal French Wires, Bag of 10- 1pr
Wire Looping Pliers
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Material and Supplies Used in This Project:
Gunmetal Plate Jump Rings, Open, 5mm, 20 Gauge, 20pc
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LUCERNE VALLEY, Calif. (AP) - Authorities say six of the eight people killed when a truck plowed into race fans in the Southern California desert died at the scene and two others died at a hospital.
It took rescue vehicles and helicopters more than a half-hour to reach the remote location of the California 200 in the Mojave Desert near Lucerne Valley. Spectators including off-duty police and firefighters helped the injured.
California Highway Patrol officer Joaquin Zubieta tells the Los Angeles Times that nine of the at least a dozen injured were airlifted to hospitals.
Loma Linda University Medical Center spokesman Herbert Atienza said Sunday that paramedics brought six people - five adults and a child - to the hospital. He had no information on their condition.


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Hartford police investigate suspicious activityMarch 30,2013WILDER — The Hartford Police Department says it is investigating several suspicious incidents, including several reports of students being followed while they were walking alone.
Police say a teacher reported seeing three males following a female middle school student who was walking alone in Wilder. The teacher told police that she pulled over to talk to the student as a deterrent.
The three males then walked away and got into what is described as a gray van and left.
Police say another report came in that a male student believed he was being followed on Tuesday. And on Thursday, police received a report that three males in a gray van were watching juveniles at a Kilowatt Field in Wilder and allegedly held up what appeared to be weapon.MORE IN This Just InFree lecture about Full StoryMIDDLEBURY — Operators of a holistic health center are planning a grand opening from 4 p.m. Full StoryCastleton State College present a production of the drama "Bengal Tiger at the Baghdad... Full Story
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- RICHARD'S POOR ALMANACK: On this day in 1852, Henri Giffard demonstrates the first steam-powered airship, sailing 17 miles from Paris to Trappes; on this day in 1877, Japanese imperial troops crush the Satsuma Rebellion, Saigo Takamori dies in Kagoshima.
- TOMORROW'S HEADLINES TODAY: U.S. Rep. Peter Welch meets with Killington business owners, governor candidates debate, Gov. Shumlin discusses progress in anti-opiate campaign, Spanos trial venue moves to White River Junction.
- RICHARD'S POOR ALMANACK: On this day in 1776, as Nathan Hale is hanged by British military authorities for spying, he utters his famous last words — or does he? In 1975, Sara Jane Moore attempts to kill President Gerald R. Ford in San Francisco.
- TOMORROW'S HEADLINES TODAY: Patrick McArdle reports and the theft of an $89,000 shotgun, police release a video of the Monday Castleton robbery, O'Gorman reports a lawsuit by a local man claiming his vehicle unlawfully seized, police leave him in cold.
- RICHARD'S POOR ALMANACK: Giles Corey of Salem, Mass., is pressed to death during the Salem witch trials; on this day in 1952, film comedian Charlie Chaplin, while traveling to England, is denied re-entry into the United States by U.S. attorney general.


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Was £30.00
Now £18.00
Now £9.00
70% Off
Save a total of £21.00
Standard Delivery
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Peach 'Piper' balcony bra
Item No.1500101485
Piper returns with a cute graphic floral print, with contrasting black lace and spot print bows. Very girly, yet very modern. The balcony bra provides great uplift and support, with soft fabric and top cup lace for a modern, fresh look that you'll love.
- 68% polyester , 22% nylon/polyamid, 10% Lycra*
- Balcony shape for great uplift and support
- Soft-handle printed simplex with top cup lace
- Modern, stylish lace on top cup
- Deeper wire for extra coverage
- Wider shoulder straps and hook and eye for greater comfort
- Hand wash
Deliveries are between 8am - 6pm, Mon - Sat.
FREE if you pay with your Debenhams card
FREE delivery on all orders over £30 (normally £3.99)
Deliver to store for collection ( 160 participating stores ) FREE
Debenhams is happy to exchange or refund your purchase within 28 days providing the goods are in a fully resaleable condition (including tags) and not within the exclusion policy*. This policy does not affect your statutory rights. You can return unwanted items either by visiting your local store (the fastest way to get a refund), by arranging a courier collection or returning by post. Exclusions apply to selected products. For instructions on how to return products and information on Debenhams refund policy visit the returns and refunds section of the website.


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Bill Nice ReviewsBill NiceRealtor (15 years experience)
6 Recent Sales (last 12 months)
Buyer's Agent, Listing Agent, Consulting
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08/01/2012 - user405776
Bought a home in 2012.
Bill Nice has always answered all our questions, and he will get back with us right away and and he works very hard at what he does and he's the most honest person we have even known! My daughter is now looking to buy a house and she is now using Bill Nice to help her find a house like Bill has helped us find a wonderful home, Bill Nice is the best out there!! You can't go wrong using Bill to help you find a house, he's the best! Bob and Deb
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Our weekly themed camps are sure to be a big hit! Campers will learn valuable life skills through socialization, healthy physical activity and team work. Themes include animal science and care, wacky science experiments, exploring nature and the great outdoors, sports and special fitness sessions created just for MAC campers! Field trips and/or special visitors along with art activities will be planned around each weekly theme making camp a different experience every week.
Ages: 6–12
When: Mon–Fri, 9AM–3PM, Jun 9–Aug 29
Cost: $169/week/members; $204/week/guests
Before and After Care Options
Before Care: 7:30am - 9am
Cost: $5
After Care: 3:15pm - 6pm
Cost: $15
2014 Camp Themes can be downloaded here.
Lil' MAC Camp
NEW - FOUR DAY CAMP THIS SEASON! This exciting half day camp is a great way to get your youngest campers involved, active and socializing! They'll create memories while learning valuable lessons in team work, self confidence, and social skills. Each week will have an exciting theme that campers will be sure to talk about all summer! We will have some special guests, some furry, some feathered! We'll dance and sing favorite songs, tell stories and create works of art. Gym time will provide healthy physical activity developing motor skills, coordination and flexibility. Kids will have plenty of free-play opportunities where we'll tap into imaginations and curiosity! Our Lil' Macs will go outside each day for a swim lesson, free swim and sand fun, too! Please pack a healthy snack for your Lil' Mac each day.
Ages: 3–5
When: Mon–Thu, 9AM–12PM, Jun 9–Aug 21
Cost: $79/week/members; $99/week/guests


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We found the room to be fantastic. Warm and spacious with modern decor and top quality linen and extremely comfortable king size bed. Friendly and helpful hosts. Just a suggestion for the hosts to discover the best places to dine close by (look on TripAdvisor). The Orchid Thai was fabulous.
- Reservation Options:
- TripAdvisor is proud to partner with Expedia, Hotels.com, Booking.com, Priceline, Travelocity, Venere, Agoda, Odigeo and Tingo so you can book your Omahu Motor Lodge reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.


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Fuck New York. Fuck this BULLSHIT and these white ass YUPPIES all over the place.
Anyone who thinks New York is the place to be is stupid. Anyone who thinks what they see now is New York is naive and NOT a native. I am so sad for this place that used to be the best. Manhattan is dead to real creative and unique people. It is a playground for white frat and sorority people who watched Sex and The City and decided to move here and take over all of the cool places and make it all one fucking brofest. I'm so over all of this BS. Everyone looks the same, everyone talks the same, everyone wears the same clothes and I've never been so bored of a place that once seemed too exciting.
- One of my favorite fellow natives, Mercedes Lewis.


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History teaches a hard lesson on accounting
16 Jan 2014
Students learning economics should also learn history. In particular, it's important that they are taught that quack international accounting standards exist alongside quack economics. The two tend to go hand in glove because the vested interests often overlap.
Take a Financial News trial today:
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Banco Santander's scrip dividend diet is unhealthy
Spanish banks have been compensating for a lack of capital by feeding investors an unhealthy diet of sweet-tasting scrip dividends
From The Wall Street Journal


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Fried Chicken
- f
- foodqueen1 Oct 12, 2011 08:26 PM
I consider myself a fairly advanced cook - but I CANNOT get fried chicken done right. I've tried the brining, the buttermilk soak, the seasoned flour - with a double dip in egg and not... and it still doesn't turn out right. Recipes say that the oil must stay at 350 degrees - which means you get nicely browned chicken and raw near the bone. Sticking into the oven to finish it up only ruins the coating.
I've used a Dutch Oven, a Lodge skillet and a Cuisinart electric frying pan.
WHAT is the secret?
Everyone has their own secret, and people get into fistfights about the "right" way.
Here's my experience:
I consider myself a master fryer of: fish and chicken fried steak, especially, also shrimp, okra, onion rings, oysters adequate, but not chicken. I can't get it right. I fry in a cast iron skillet, but have my Grandmothers cast iron dutch oven. It seems as though, if I can recall correctly, she fried the chicken uncovered, and then covered it later. I know this is probably considered steaming at the end, but it is delicious. Next time I get up the nerve, I'll try it that way.
I don't make fried chicken that often, but when I do, I go the buttermilk soak route.
Other tips: Use small chicken pieces. Large ones don't do well.
Pan fry in shallow oil/shortening instead of deep frying.
I use a cast iron skillet.
After cooking the chicken in the pan, I have no problem whatsoever putting the pieces on a rack on a baking pan and keeping them hot in the oven. Doesn't ruin the coating and if any chicken hasn't fully cooked, it finishes it up.
The recipe I like to use came from Cooking at the Academy, California Culinary Academy
Buttermilk Pan Fried Chicken
1 chicken cut into 8 pieces
1 cup buttermilk
Seasoned flour
1 to 2 teaspoons granulated (dried) garlic
2 teaspoons cayenne powder
1 teaspoon onion powder
1 teaspoon baking powder
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
For pan frying: 2 cups solid vegetable shortening, or your oil of choice
1. Place the chicken in a shallow pan and cover with the buttermilk, cover and refrigerate 8 to 10 hours or overnight.
2. Mix seasoned flour ingredients together in a medium bowl. (I use a glass pie pan.)
3. Heat shortening or oil in a deep-sided heavy pan over medium heat between 325 and 340 degrees.
4. Remove chicken from buttermilk, shake off excess, reserving the buttermilk. Roll chicken in the flour and dip a second time into the buttermilk. Shake off excess buttermilk and roll again in seasoned flour. Set aside on cooling rack while repeating with the other pieces.
5. When oil is at the right temperature, lower the pieces into the hot oil carefully with tongs. The oil should cover no more than half the chicken. Make sure oil does not get too hot.
6. Cover the pan and fry for 8 to 10 minutes. Lift off cover, turn the chicken over with the tongs and fry uncovered for 25 minutes longer or until cooked through. Drain on paper towels before serving.
7. If making batches, chicken can be kept warm in oven.
Well, I grew up with a grandmother and mother who fried chicken, so I just kind of know how to do it. Nothing fancy, and no big secrets, I check the temp by dropping a little dab of flour in and seeing if it sizzles. One thing that might help is to look for a smaller chicken. Regular grocery store chickens have gotten bigger and bigger over the years, and the bigger pieces are harder to get done. Maybe that's obvious, and you've already tried it...
I know this is going to seem sacrilegious but I use Nigella's medthod where you poach the chicken first. Then you bread and fry, so you are just looking for a crisp skin as the chicken is already cooked. I find it comes out every time.
re: juli5122
I tried this as well. The problem? All the fat was rendered out of the skin...which meant that once fried the skin tasted like a flabby nothing that was crunchy.
What kind of fried chicken are we talking about here? Deep frying or pan frying? The two are quite different methods.
My mother's fried chicken is the typical Maryland/Virginia method of pan frying chicken with a steaming spell at the end.
She flours and salt and peppers the chicken. Meanwhile she uses either a cast iron frying pan or an ancient 1960s electric frying pan and melts 1/2 butter to 1/2 crisco. At least an entire stick of both.
She adds the chicken and cooks both sides on medium-high heat until well browned and a nice crust has developed on the skin , then covers the pan with the lid, reduces the temperature to low and cooks for as long as another hour.
The chicken is always deliciously moist with a crispy crust.
*she was brining the chicken in salt water until she discovered a wonderful local free range chicken farmer. Genuinely free range as in the chicken was pecking around a wood up to the morning before it hit the table.
re: Roland Parker
You know...I think Roland has the right answer. EVERY recipe says fry for 14 - 20 minutes. HA!
Do you know what temp your Mom keeps the Crisco/butter at? I think that's another problem - frying at too high of temperatures. It's the temp that I would love to know. Thanks!
"Recipes say that the oil must stay at 350 degrees - which means you get nicely browned chicken and raw near the bone."
That's bad advice IMO. When pan frying, the oil temp is SUPPOSED to drop when chicken is added - maybe to 275 or 300 - and then to rise again verrrrry slowly to about 350 right as the chicken is cooked through. Turn the chicken often.
That is probably your main problem. Turning up the heat to compensate for that initial drop is a surefire way to get a burnt crust and/or undercooked chicken.
Personally, when using buttermilk, I much prefer a very thin crust - otherwise it gets chewy and is easy to burn. I make sure that all the extra buttermilk has dripped off the chicken before dredging and then give it one very light dredge, tapping off excess flour as well. It's the chicken skin that crisps as much as it's the breading. I recommend this type of dredging while using buttermilk, but everyone has their own preference. Acgold convinced me on another thread that thicker crusts are best off avoiding buttermilk, maybe avoiding undiluted dairy completely.
re: cowboyardee
I couldn't agree more about the temperature. Without knowing more about the OP's method, I bet she's trying too hard to keep the temp at 350F, rather than getting it up to temp and letting it drop and rise again.
This is my go-to fried chicken recipe:
I keep a candy thermometer in the pot, and am constantly checking & adjusting the temperature.
I always have to make way more chicken than we need for one meal - it tastes even better cold the next day.
Good luck with finding your perfect method!!
Sorry for your frustration. I seldom fry chicken but when I do it's worked great. To judge by your description, you're not doing anything obviously wrong. True, I start with oil close to 375 instead. But I think of two further issues.
1. I bet your chicken pieces are too large. A whole fryer should be around 3-3.5 pounds. But it's hard to find a bird under 4.5 pounds in my market. Fryers and roasters here are essentially the same (large) size.
2. It might help to let the chicken pieces come closer to room temp before frying. Maybe rest on the counter for 30 minutes before final dredging and frying?
re: Bada Bing
I have been experimenting with fried chicken for a few months now and I have definitely run into the "dark brown outside, not cooked inside problem." This is with a deep fryer set to 350 though. I soak in buttermilk, usually overnight, and then double dredge in seasoned flour. I might try a lower oil temp and single dredge next time. I agree that small pieces work best.
re: nihongojoe
And meat at room temperature, not cold, helps.
re: nihongojoe
From what I've read and heard--e.g., in Alton Brown's Good Eats show--lowering oil temperature much below 350 will dramatically increased the amount of oil that remains in the crust after cooking. The effect might well be tasty, but heavier, and it would be harder to get a lighter, crispy style of crust.
I haven't tested this temperature guideline with chicken, but it definitely seems confirmed by my experiments with squid, fish and shrimp. I like to use an oil with a high enough smoke point that beginning the cook at 375 is possible without the oil breaking down.
re: Bada Bing
"From what I've read and heard--e.g., in Alton Brown's Good Eats show--lowering oil temperature much below 350 will dramatically increased the amount of oil that remains in the crust after cooking. The effect might well be tasty, but heavier, and it would be harder to get a lighter, crispy style of crust."
I've read that's actually a commonly misunderstood concept. For one, and on a more theoretical basis, fried food actually absorbs MORE oil at hotter temperatures. The sogginess you experience with food cooked to low temperatures is actually excess moisture trapped in the crust. Food cooked to a higher temperature appears lighter and crispier and less soggy, but it's not actually less oily or better for you.
More importantly, it's mostly final oil temperature that matters. In other words, you could easily cook something in a low temperature oil bath (say 250) and then bring up the temp to 350 right at the end and still get a nice light crispy result. This has been demonstrated by the CI method of making french fries, for example. But it's also important because people keep on trying to maintain a constant temp of 350 for frying chicken, which leads IMO to burnt crust and undercooked chicken (this is also dependent upon the size of the chicken pieces you use).
Don't be afraid of lower oil temps, just know that you need to finish at high temp for a nice crust.
re: cowboyardee
Interesting. That makes sense that sogginess would be about moisture.
re: Bada Bing
Basically agreeing w/cowboyardee, I'll add my 2 cents, based on my experience.
I had my most successful chicken frying experience early this year using a recipe from the NYT Essential NYT Cookbook ("Chicken Betty's," p. 463), which I reported on ad nauseum in the relevant COTM thread at the time. My point is not the recipe's formula for success--it has no real direction about when the fat is ready, and initially that worried me--but my takeaway from the recipe, which was simply not to obsess over whether the oil was hot enough/consistently at some temp. I didn't keep adjusting the flame.
In the past I'd used thermometers and bread cubes, etc., and inevitably failed: usually, the fat was too hot, and the chicken browned too much before it was actually cooked. But, as I'd often heard, frying chicken is somewhat counterintuitive; lower temps are needed than for most deep-fat frying b/c the chicken has to fry so much longer.
Absent any specific direction from the recipe, I heated the oil over medium high heat for about 8 minutes (I just guessed at that amount of time so I know that's not particularly helpful) and then put in the chicken pieces in, fried for 8 minutes per side, then lowered the heat, covered w/a splatter screen, and cooked an additional 8 minutes, turning the pieces a few time. Well, this worked--though, obviously, cooking times would vary depending upon the size of the pieces. (And do let your chicken get to room temp before frying it.)
re: nomadchowwoman
I'm very glad I saw this today. Thank you for pointing out this recipe. After my experience with the one from Cook's Illustrated, this one looks promising. I now know that double dredging, thick batters, and frying at high temperatures is just NOT my thing - and I did work with small pieces of chicken.
Agree with Cowboyardee on all points; always thought that frying lower and then raising the temp was the way to go, just having all this confirmed made my day.
re: lilgi
I made buttermilk fried chicken for the first time using the Cook's Illustrated recipe using a cast iron skillet a week ago. It actually came out pretty perfect, except that their buttermilk salt brine was too salty (I didn't put as much buttermilk as it called for which is probably partially my fault). It made my chicken almost inedible even though the crust was perfectly thick and crispy and the meat moist.
re: Bada Bing
So many agreed with cow, but I am going to agree one more time. Just to give a possible example:
Freshly made French fries are crispy and light in mouth
A day old French fries are soggy and oily
Yet, the truth is that they have the same amount of oi. We know that, undoubtly. No one adds additional oil in between these time.
re: Bada Bing
Agree with Cowboyardee, this is not correct.
First, make sure you are using parts from a fryer-size chicken, not a roasting-size chicken. This is the part most people neglect. Big parts get the overdone-underdone problem.
I use a big old rectangular counter-top electric skillet. I set it at 375 to start (because the temp will drop once you put the chicken in).
Chicken need to be brought closer to room temperature before you cook them. Putting in ice-cold chicken drops the oil temp too much.
I cover for the first side, and uncover for the second side. That's the classic cover technique.
Drain on racks in a single layer. Since I like my fried chicken cold, once it's cooled down, then I refrigerate it on a rack, in the frig. Make the space. This method dramatically reduces the humidity as it cools, so the crust stays crisper.
I agree with many of the other posters. Use smaller pieces, preferably the thighs that are already cut in half. I have found they cook more throuroughly than a thigh with all of the bones.
I ONLY use a cast iron skillet
re: foodqueen1
Since I pan fry in shallow oil I wouldn't know about chicken.
But about the french fries/cold oil thing, that discovery is not new, and it works great. For years we have gone on a drum corps camping trip with several families. One of the men always brings a humongous turkey deep fryer with him to make French Fries for the group. He pours all the fries into the deep fryer in cold oil. It takes a long while for them to cook. He said the secret is letting the fries gradually get to 375 degrees. They won't brown and crisp if they don't get to 375 he says, so he just lets them do their thing. When the fries are done, they're golden, crispy and not greasy at all. Excellent.
re: TrishUntrapped
That is fascinating. I have never made a good french fry, gave up trying long ago. But after this discussion, I may have to give it another go.
re: nomadchowwoman
nomad, bet you think i'm stalking you but, truth is, i felt so simpatico w/ you as a cook- that i recently went to your member pg and looked at some of the threads you'd recently posted to.
so, anyway, this might be of interest w/ regards to fr. fries:
re: nomadchowwoman
If you actually like eating french fries or chips, please give Heston Blumenthal's triple cooked chips a go. At first glance it looks like a lot of work but you can the steps are super easy. You can also take more than a day breaks between steps. Once you finish it, you'll find it rather easy and worth. I always make a large batch up to the second cooking and freeze them. Whenever I am making fried chicken or burger or fish n chips, I take them out and do the final cooking. Pure heaven.
re: nomadchowwoman
you are most welcome.
The perfect chicken fry varies from person to person. Some like the buttermilk soaked one, some like seasoned flour, some do cornflakes crust and some even like them battered. What type of result are you trying to achieve? Fried chicken is comfort food in my family. I make it at least twice a week. After experimenting a bit, we decided on the final recipe. For this, I cut the chicken into eight pieces. Brine them for an hour. Rub a mix of chili and garlic inside the skin. We like it spicy. You can of course omit it if you don't want spicy. Then I pour a beaten egg over them to stick the flour. Drag them through seasoned four and drop them into the bubbling hot oil. I use a deep cast iron pan and at least 3 inch deep oil. Cook until olden brown, around 5-7 minutes each side. The skin is super crisp. The meat is juicy and never ever under cooked. We love this so much that we never order fried chicken while eating out. Sorry if I sound arrogant but I am really proud of my fried chicken.
re: opinionatedchef
Thank you. Please let me know if you liked it or not.
My mother cooked perfect fried chicken, but I could never duplicate it until I heard the Lee brothers interview Ronni Lundy who wrote "Shuck Beans, Stack Cakes, and Honest Fried Chicken". There are lots of "secrets", but the main on is to get a 2½ - 3 pound chicken. You cannot make excellen fried chicken from a 4 pounder like the current grocers have. It needs frequent turning while cooking with the lid on. Finish it for 5 minutes with the lid off for crispiness.
Ed Warren
OK this is little work but, start you oil rather hot, then as soon as it starts browning turn the temp down to med and let it brown some more turning and then turn the temp again low and let the inside get done. Also, in Texas there is wide discussions about the oil, and some use Loann peanut, old times still use Chrisco and Yes...LARD. And, rule of oldtimers here is the skillet...should be iron. Also, double dipping with wet and dry is the key. Hope this help. Sorry I dont have the exact three temps, but just have to do it a few time to get it right.
While not looking for a typical southern fried chicken recipe, this one looks to be right up my alley. Posting for anyone that's interested in trying a modified method for fried chicken, this seems like it would be crisp and flavorful without the added coating. Enjoyed reading the comments, will try this one soon:
eta - one more that uses cornmeal in the flour for dredging, and lard:
re: lilgi
I'm book marking that page, going to try it the next time I have an old tough chicken to slaughter. Just will steam it until it's tender as opposed to barely done.
I'm from the south and nobody in my family ever put anything on chicken except salt, pepper and a light dredge of flour. Pan fry in Crisco.
I have a similar problem. I used Ree Drummond (aka Pioneer Woman)'s recipe last night. Soaked in buttermilk, and used a pretty thick coating of flour with a bit of the buttermilk mixed in. PW does a fry on the stovetop for a few minutes and finishes in the oven. I've had raw chicken before, so thought this would fix the problem. I read the reviews and people were getting a burnt crust, so I reduced the stovetop time from 5-7 minutes to 3-4 minuets. Crust was perfectly crunchy, but the skin did not adhere to it, so I had flabby skin underneath the crunchy crust. Chicken was cooked more, but still not great. I have a lot leftover, so I'm putting it in the oven for about 30 minutes tonight and gonna see what that does.
I struggled with fried chicken for a long time before a friend of mine showed me how to do it. She's been making fried chicken for about 40 years, and her family's originally from Kentucky. It turns out that it's pretty easy, and doesn't require any special techniques or equipment, even so much as a thermometer. Start to finish takes less than an hour. I've found this to make crispy, flavorful chicken with a moist interior, and everyone I've made it for has loved it.
-- Cut up a chicken (around 3-1/2 lbs. is fine) into ten pieces. This includes two legs, two thighs, two wings, and four breast pieces created by cutting each half of the breast into two pieces, each about the size of a thigh.
-- Put the chicken into a big bowl in the sink and wash well with copious amounts of white vinegar. Rinse well with cold water to get all the vinegar off, and pat each piece dry with paper towels.
-- Put the pieces on a cutting board, and sprinkle both sides liberally with a mix of salt, pepper, seasoned salt, and a little paprika. Onion powder, cayenne, or other spices may be added according to your preferences. You can mix the ingredients beforehand and keep them in one of those pizza restaurant cheese shakers, which makes the sprinkling much easier.
-- Coat the pieces with flour. My friend uses a medium-sized paper bag for this, but I put three or four scoops of flour into one of those glass containers with a locking plastic lid, and shake two pieces at a time. Shake off excess flour. Put the coated pieces onto a cooling rack over a cookie sheet and let them sit while you heat up the oil.
-- Get out a 12" pan, put it on the stove, and fill it with about 3/4" of canola oil. I know a lot of people swear by cast iron, but I prefer not to use it; because it's so difficult to regulate the temperature of a cast iron skillet, you run the very real risk of getting the cooking oil too hot, which can cause the chicken to burn on the outside while leaving the inside undercooked. So, I use my trusty old 12" Farberware frying pan, which has deep, straight sides, and which adjusts more quickly to changes in the flame.
-- Put the stove on high. Don't worry about measuring the oil temp; I just wait about seven minutes and sprinkle a little flour on the oil. If the flour dances, you're good to go.
-- Using tongs, put five pieces in the oil, meaty side down. It makes no difference which pieces, or where they're placed in the pan. Cover with a splatter screen. After a minute or so, wiggle the pieces a bit with the tongs to make sure they're not stuck to the bottom. Turn the temp down after a couple of minutes so that the chicken keeps frying along at a good clip but not so intensely that it's going to burn. Again, oil that's too hot is as bad for the chicken as oil that's too cold, so you've got to find that sweet spot right in the middle. After about seven minutes, check the underside of each piece, which should be a nice golden brown. Flip each piece and let cook for another seven minutes.
-- At this point (about 14-15 minutes), the chicken should be done. If you see some pieces floating before this time (usually wings), they're probably already done. To make sure that they're done, pierce each piece with a two-pronged meat fork. If it goes through easily, the piece is done. If you encounter resistance, the piece needs a little more time. Be careful not to fry the pieces too much longer than this; you don't want the chicken to be overcooked, and remember, the chicken is going to keep cooking for several minutes after you take it out of the pan. I pierce each piece with the meat fork, and if it goes through cleanly, I pull it right out with the fork. Let each piece rest on a cooling rack over a cookie sheet.
-- Repeat with the other five pieces. The pieces should rest for at least 10-15 minutes after being removed from the pan.
OK, now you've got fried chicken. Easy, simple, and delicious. Once you discover how easy it is, you'll want to make it all the time (which I guess might not be such a good thing).
Happy frying!
re: Margarets_Dad
What is the purpose of the vinegar wash?
re: kengk
That's the way my friend has always done it, because she claims that it gets the chicken cleaner, tightens up the skin, and washes away some of the gamey flavor and smell. My friend is African-American, and when we've discussed cooking with one of our mutual friends, who's also African-American, both of them have said that it's necessary, whenever cooking poultry, to wash it in white vinegar first, because it's better than water at removing germs.
There's a post on this topic here: http://chowhound.chow.com/topics/278783.
re: Margarets_Dad
that's interesting. most find using cast iron is EASIER to regular temperature because it retains heat so well. especially when deep frying where the chicken will decrease the temperature of the oil by so much. in my opinion, you just need patience while heating your pan and oil.
re: darrentran87
Different strokes for different folks, I suppose. Cast iron definitely has its place, but I've fried chicken in both cast iron and Farberware, and I've consistently gotten better results with the Farberware. Plus, dealing with a cast-iron pan full of used oil is no picnic.
As I mentioned, I don't use a thermometer, so I don't know what the oil temperature is before I put the chicken in, after it's gone in, or at any time during the process. So I have no idea how much the oil temperature falls in Farberware versus cast iron, or whether that's even a major issue. Out of curiosity, maybe I'll throw a thermometer in there next time I make it to see what my oil temp is. I'm guessing it's well below 350.
re: Margarets_Dad
One: Why does the chicken need to be "cleaned" with the vinegar?
Two: If I use the high setting on my stove, the chicken will immediately burn - ? This has been a problem with several fried chicken recipes for me (with four different new stoves)
re: sandylc
Regarding the vinegar, please see my response to kengk above.
Regarding the high setting on the stove, I put it on high just to heat the oil up, and then keep it on high for a couple of minutes after I put the chicken in, before turning it down. It sounds like your oil is too hot, which may or may not be related to how high your stove is set. I only heat the oil on high for about 7-8 minutes.
re: Margarets_Dad
Seriously, 7-8 minutes would cause a fire! You must have a gas stove?
re: sandylc
Yes, it's a cheap gas stove.
re: Margarets_Dad
I have gathered that there must be a difference between HIGH on gas vs. HIGH on electric. This is the only explanation ofttimes!
The NY Times Magazine ran a feature on frying chicken today, with a basic recipe and suggestions for many variations. See it at
Could be a bunch of things. You might get better advice if you can be more specific about how exactly you've been preparing this dish and what ways it has been falling short of being "done right"?
The only way my fried chicken turns out perfect is if I use Crisco just like mama taught me! I also like using an electric skillet because they are large and the temperature stays consistent.
Here is an article from the Toronto Star featuring an adapted home version of Stockyards fried chicken. One of my favourite fried chicken spots in Toronto but I haven't tried the recipe myself:
re: ylsf
OK - I was the original poster of this thread...and I have read, experimented with your recipes, pans, skillets, fryers, etc.. I think I've got it... - the perfect fried chicken - and it took almost 14 months:
Chicken: Yes, small pieces are better, however, hacking a chicken in your kitchen is a lot harder than the videos show you, the instructions tell you...and no matter how sharp your cleaver is - it kind of turns into a bit of a mess. This is why there are butchers. Even at Safeway or Ralph's there are real butcher's behind the counter. ASK THEM to chop it for you. They may give you the evil eye - but hey, would you want to stand behind a counter dealing with bloody meat and poultry?
The REAL butchers, those who realize that their jobs are VERY important to anyone who cooks without Cream of Mushroom soup, will smile and even make suggestions.
2) If the butcher refuses, simply buy the chicken parts you want..I prefer thighs, wings and legs.
Try to buy packages that are least expensive - often these have smaller parts. Even so, you can work around this. Get what they have, go home, pour some wine and hope the kids don't come home too soon.
3) Dump the chicken in a XXL Ziploc bag. No need to rinse. Pour in enough buttermilk to cover. Pour in a bottle of hot or chile sauce. Crystal, Frank's, whatever. Add 3 T cornstarch and 1 T baking powder. Yes, you read this correctly. I also like to add some white wine or sherry but no need to if you don't want..the buttermilk provides enough "fizz". Squeeze the ingredients around and Push out the air, fold it over and seal. Place in the fridge for 24 hours....not too much longer or it will get way to 'tenderized'. If you remember, try to toss the ingredients a few times throughout the 24 hours - or leave it alone. Your choice - but tossing and squeezing the chicken
helps. Everyone.
Take out the chicken, drain off as much liquid as you can, place on paper towels to soak up liquid from meat and skin (don't you dare cut away the skin!) Place in the fridge for awhile, if you have time to dry it out. OK - we're almost done.
Shake in a large ziploc bag (people talk about paper bags, but, what's in there? If you can, try to steal some nice medium paper bags from the grocery store so you can dry out the skin even more once you toss it in the "magic mix".) Otherwise, use the Ziploc..no big deal. Avoid dry cleaning bags and garbage bags completely unless you seek revenge on your guests.
The magic mix is:
1 cup all purpose flour
1/4 cup cornstarch
1 T sweet paprika
1T garlic powder
2t Seasoned salt
2t pepper
2 t onion powder
Shake the chicken in the flour and place on a rack placed in a pan. Heat the oven to 200 degrees - NO higher.
Meanwhile, heat PEANUT oil in a fryer (as directions suggest) or pour into skillet ( IT DOES NOT HAVE TO BE CAST IRON!). I have tried modern electric skillets, but the directions ( in spanish, french, german and romanian), which you can only read AFTER you have bought the skillet says "not to be used for frying". Huh? So I heat up about a half inch of peanut oil in the skillet to 350 degrees - and everything seems fine. Until about 8 minutes later when you hear this crackling sound from the skillet and you notice that the temp is going down, down, down. I wish I had kept my Mother's General Electric skillet from the late '50's. Now that pan knew what to do.
So - heat the oil to 350...in a skillet or deep fat fryer. Lower in the chicken, skin side down- allowing for the space of the pan, and fry as slowly as you can without the chicken sitting in hot, non-bubbling oil. It's OK if the temp goes down to 300 - just use some tongs and peak. Do not let it get brown. Keep it light..it's probably going to take about 12 min. or so. Have an instant thermometer - if you have used thighs, etc. the temp should be about 150 degrees internally.
Don't worry. The temp will go up as it rests. Keep it out of the oven for as long as possible. If it goes below room temp (doubtful - considering science), then go ahead and put it into the 200 degree oven. Try not to dry it out.
And there it is.
re: foodqueen1
Good for you!
Cutting up a chicken is actually pretty easy, tho. What seems to give you trouble?
re: ricepad
I was thinking this exactly. You mentioned in the OP that you're a fairly advanced cook... what part of cutting up a chicken is hard?
re: foodqueen1
I've never had that problem doing fried chicken in my big old rectangular electric skillet, FWIW.
I poach it for 20 minutes before frying. It's the only way I can get it to cook all the way through.


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The quest to create a controlled fusion reaction is underway at the Lawrence Livermore National Laboratory's National Ignition Facility (NIF), with scientists reporting early progress ahead of ignition experiments which are due to start later this year. The ultimate aim of the world's largest laser - which is the size of three football fields - is to develop carbon-free, limitless fusion energy. Read More
The world's largest optical telescope is about to get a lot better, thanks to LUCIFER. No, no one's made a deal with the Devil - LUCIFER is a new near-infrared camera/spectrograph system being added to the Large Binocular Telescope (LBT) on Mt. Graham in south-eastern Arizona. The tool has been in development for over a decade, and is now ready to offer astronomers "spectacular insights into the universe, from the Milky Way up to extremely distant galaxies." Its large field of view and high resolution will allow for unprecedented observation of star-forming regions, which were previously difficult to view due to dust clouds. Read More
China becomes the world's largest exporter
World trade suffered the biggest decline in more than 70 years in 2009, but is set to rebound with 9.5% growth in 2010, according to the WTO. The global economic crisis sparked a 12.2% contraction in the volume of global trade, though measured in US dollars, global exports fell by a whopping 23% from the 2008 peak, due mainly to falling oil prices and a sharp contraction in global demand for all types of goods, especially consumer durables (e.g. automobiles) and investment goods (e.g. industrial machinery). Though China's exports fell by 16% in value in 2009, China finally became the world's largest exporter in 2009, a mantle it can be expected to hold for the forseeable future. Read More
Five years ago we reported on an ambitious project being undertaken by PlanetSolar to build a boat capable of traveling around the world using renewable energy. This dream is now being realized - in a very BIG way. Recently unveiled at the HDW shipyard in Kiel, the world's largest solar-powered boat is 31 metres long, 15 metres wide and 7.5 metres high with a radical multi-hull design that incorporates a massive photovoltaic solar panel array covering 500m2. Read More
Deep-sea research is great and everything, but man, those submersibles can get pretty cramped. The other, bigger problem is that it requires going off and traveling on a ship, which is costly and can therefore only be done a few times a year. Fortunately, however, there's now a way of obtaining real-time undersea data without leaving your office. NEPTUNE Canada, the world's largest and most advanced cabled seafloor observatory, officially started going live to the Internet last December, giving anyone with an Internet connection free access to what will become an absolute mountain of data from the bottom of the sea. Read More
Oyster - the world's largest working hydro-electric wave energy device
Rounding off a big week in renewable energy is news that the world's largest working hydro-electric wave energy device has been officially launched in Scotland. Known as Oyster, the device, stationed at the European Marine Energy Center (EMEC) Billia Croo site near Stromness, was installed this year and is, at present, the world's only hydro-electric wave energy device which is producing power. Read More
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Reblog Friday: Guys with Pencils
It's Reblog Friday here at Fly Machine Pictures! Do you love animation? Comics? Video games? Are you looking for a podcast that's inspiring, informative, and entertaining? Guys with Pencils is just that, and then some. Join cohosts Adam Hines and Andrew Murray as they interview industry professionals from their Toronto-based apartment in a casual, round-table setting. Here are a couple of our favorite interviews so far (contains some NSFW language):
Guys With Pencils Ep98 - The Business of Art With Stephen Silver
- Stephen Silver – character designer for shows such as Kim Possible, Danny Phantom, and the Fairly Odd Parents; gives excellent advice on how to lead your art career and be business-savy in the art world
(photo courtesy www.chadfrye.com)
Guys With Pencils Ep 62 - How Do You Make A Comic? Ask Tyson Hesse
- Tyson Hesse – creator of popular webcomic Boxer Hockey; how starting his comic has helped him grow and shape his career.
(picture courtesy Boxer Hockey)
Guys With Pencils Ep 86 - Artistic Therapy with Jason Groh
- Jason Groh – A passionate director and designer of more than 20 years in the industry. One of the most inspiring interviews you'll hear today; covers a broad range of topics from taking the plunge to pursue your art; balancing work, personal art, and family life; and even some advice on senior films.
(picture courtesy Guys with Pencils)
Hope you enjoy!
- Jess
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