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Whats the best fish for a first time fish eater?
- s
- sierranevada May 22, 2005 04:28 PM
i have never had fish or seafood in my life and i am well over 20! i think its time to try some but i dont know what to buy or how to prepare it? any and all advice would be lovely
Actually, I suggest you try it at a halfway decent restaurant first - it's not "hard" to cook, but if you really have never eaten it before, you'll have no frame of reference at all! I happen to like fish slightly overdone by "proper" standards, but it's really easy to overcook it to the point where it's unpleasantly dry. And if you've never eaten it before, you probably don't want it noticeably underdone, either - the texture can be off-putting unless you like things like softly poached eggs. [shudder :) ] If you really want to make it at home, broiling is probably the most foolproof method, though pan frying is a close second if you're a not inexperienced cook in general. (Think of it as a fast cooking chicken breast!)
As for which one, I'd suggest a mild white fish unless you like "gamier" land/air meats. Flounder, scrod, sole, halibut, etc. are all quite tasty and couldn't possibly overwhelm you. Snapper, sea bass and salmon are all slightly stronger tasting, in their own ways, without being at all "fishy." Definitely leave the bluefish and mackerel for at least the second foray. ;)
re: MikeG
I'm with MikeG. Definitely try it at a restaurant first. Use Chowhound to find one of the better restaurants serving fish in your area, and go there.
BTW, I don't mean any offense, but I find it amazing that one could live so long without ever trying fish of any sort! But fear not, it's wonderful stuff.
re: MikeG
Sole is probably the mildest. If it's a typical thin filet, simply fry as is, or dust with flour, and cook over low-medium heat. The important thing is don't overcook; just 5 minutes or so. If you cook it till it's a real brown, it will be overdone.
Another possibility is swordfish. I wrap it in foil with a little butter, lemon and white wine (use your favorite herbs) and put in a 350-degree oven for 25 minutes.
You should probably start with a mild, friendly white fish such as halibut. The more uniform in size it is, the easier it is to cook--i.e., a fillet that's more or less the same thickness from end to end. You can get it with skin on one side, or no skin. If it has skin, you might want to broil it: place the fish, skin side down, on top of a shallow baking pan that you have lined with foil (this makes clean up much easier). Rub the fish with a little olive oil, or put a few dabs of butter here and there, then sprinkle on a little salt, pepper, and (if you have it) some paprika. Put the pan into your preheated broiler (or oven on broil setting) and leave it in a few minutes (how many will depend on thickness), or until the surface is lightly browned and the fish flakes when you stick a fork in it. Or, saute: mix together some flour and seasoning of your choice; dredge the fish in the flour mixture so it's lightly coated all over, then place in a pan in which you have melted butter, heated oil, or a combination of the two. (The flour helps to keep the fish from spattering in the oil, and makes a nice little outer crust.) Cook the fish in the butter/oil a few minutes per side (again, depends on thickness) or until each side is golden brown, then remove from pan and adjust seasoning as needed. Or: in a saucepan (must have a lid) large enough to hold your fish, heat enough court bouillon or fish stock to cover your fish entirely, until it boils. Turn off heat, place your fish in the hot broth, put the lid on, and leave it for about 20 minutes. The heat of the broth will cook the fish even with the heat off. Test the fish for doneness; if not done, let it stay longer (covered again) in the hot broth. If done, remove, and reduce the broth over medium high to high heat. Pour the reduction over the fish fillets. (You can also serve the fish on a bed of mesclun, pea sprouts, or other delicate greens; the heat of the fish and the reduction sauce will wilt them nicely.)
try a nice chunk of salmon. you need about 6 oz. p.p. take a fairly deep frying pan and sauté some onions and garlic in a bit of butter. add white wine, a pinch of salt, white pepper and bring to a simmer. add your salmon and poach for a couple of minutes on one side. turn the salmon and poach for a couple more minutes. if you push on the salmon with your finger and it feels firm your fish will be cooked medium . that is the way you should eat wild salmon. serve with the salad of your choice.
I'm gonna buck the "try white fish first" advice. I ate white fish my whole young life and hated it, even though it was well prepared by my grandmother, who made wonderful food in general. It was not until I'd had poached salmon once at a party when I was in a semi-vegetarian phase and there were no other choices that the world of fish-eating opened up to me. Now I love salmon, tuna, swordfish, and monkfish, although I still find most white fish to be too bland and mushy to not get my gag on. I do tend to like strong flavors generally, and like my steaks beefy and my chicken with dark meat, so it makes sense that the white fish was too bland for me.
One of the regular dinners in my rotation is wild salmon filet (about 3/4 lb for two people), bought frozen from Trader Joe's, thawed overnight in the fridge, and then roasted in butter and shallots in a 375F oven, in accordance with a recipe from Mark Bittman's How to Cook Everything. Basically, you chop two shallots (or one small onion) finely, and preheat your oven. Put your 1/2 stick salted butter in your oven roasting pan (I like Pyrex for this recipe), put the pan into the oven until the butter is melted and beginning to foam, take the pan out, dump in the shallots, put the salmon directly into the butter, and roast for 10 minutes. You can flip the salmon over once if you want, but I generally don't, as I tend to be a fish klutz and break the filets this way. Serve hot, as cold fish is not for newbies, and serve sliced lemon wedges to squeeze over the salmon. Don't forget to spoon some of the buttery juices over the top of the salmon when serving. I serve this with steamed green beans with lemon butter--when I'm feeling carby, I also serve a whole wheat couscous pilaf made with butter-toasted almond slivers and sauteed onions.
I like all of the fish recipes in Mark Bittman's cookbook generally.
Another idea is to look at fish recipes in your favorite cookbook, and experiment based on your favorite flavorings, counting on them to ease you into the fish flavor and texture. Like lemon? Try lemon sole. Like tomato? Try some tuna or swordfish on the grill and serve it with marinara or roasted tomatoes.
The oilier fishes (salmon, tuna, swordfish, mackerel, bluefish) tend to take teriyaki flavorings well, too, either marinated, basted on the grill, or poached. Last night I poached some salmon in a soy sauce/sherry/garlic/ginger/lemon juice sauce, and it came out quite nicely, and picked up a real ginger hit.
I tend to buy my wild fish frozen at Trader Joe's, since I don't like the taste of fresh farmed fish (too watered down) and I don't like the price of fresh wild fish. If you're buying fresh fish for the first time and don't have a local small fishmonger, I think your best bet is to get to a Whole Foods, and let them give you a lesson in what to look for. It's worth it to buy the good stuff at first as a lesson in how it _should_ taste. Kind of hard to acquire the taste when the quality is substandard. Then later on, when you know you like fish, you can decide where to compromise.
As a final note, all fish likes moist cooking, and tinfoil packets are a good way to cook fish filets and steaks while also infusing flavor (and cutting down on dishwashing). I do monkfish in tinfoil packets with salt, pepper, olive oil, slices of fennel, onion and lemon, and sprigs of rosemary or thyme for 10 minutes at 450F, and everything is lovely when it's done.
I have to say, if I were going to eat fish for the first time I'd probably want one that was a little "meatier" than whitefish, but YMMV.
Ahi tuna: get a 2x2x4 block, dip the four long sides in soy sauce and then in a mixture of black pepper (1 part), coriander (1 part) and sesame seeds (3 parts). Grill for one minute on each of the four long sides (leave the "ends" alone). It's meant to be rare in the centre.
re: Das Ubergeek
I think this advice is right on.
I come from a family that has significant food fears, and one of them is fish. I didn't have it until my mid-twenties and didn't look forward to eating fish until about five years after that. Now I love it all.
The meatier fishes are better choices for the uninitiated, such as salmon, tuna, and swordfish. Personally, I recomend grilling swordfish over lump hardwood charcoal. But don't get it frozen from the supermarket.
re: Steve S.
I too had fish fear. (I feel like we're in a twelve-step meeting here.) Actually, I had what a friend of mine calls "that Catholic fish thing." That means that my Bostonian Irish mother would cook the heck out of cod every Friday night of my childhood. I loved shellfish (lobster, mussels, Maine shrimp, and clams were big summer treats), but fish-fish, as we would say, was disgusting, like dry flaked cardboard fused into a fillet. That texture - monstrous.
I started to make my way into fish with tuna, either raw or black-and-blue. Lots of wasabi. Then I moved into salmon, with lots of mustard-dill sauce. Salmon cakes with lots of tartar sauce also helped, as well as fish and chips with plenty of tartar sauce. I'm still not a true fish-lover. Fish is never the thing I look for if I'm at a nice restaurant. But I do like tuna and salmon quite a lot, and I buy catfish sometimes, and even red snapper.
I still hate cod. And smelts still give me the creeps.
I would say that if, like me, your issue with fish is textural, the meatier fish would be a good starting point. If you don't like the smell or flavor of fish (that is, you don't like shellfish either), maybe some of the milder fish other have mentioned would be better. But in that case I would start with scallops, lobster or crabmeat. Scallops are hard to dislike - meaty texture, mild fresh flavor.
re: Das Ubergeek
Das...that was a great list of suggestions about fish. I'm always bothered when I see these threads about people not liking fish cause it smells "fishy". As you and I know, fresh fish has no smell at all. Thanks for clearing that up for those not in the know.
My friend recently got off the no-fish bandwagon. She was (luckily!) in Hawaii when she decided that she must finally partake in fish dishes (especially since I bemoan eating out with her, because she used to only order chicken).
For her, it was the texture more than anything that kept her away from fish in the first place. The concept of a "fishy taste" also was a deterent.
I'm not sure exactly what she started out eating (whatever fish are easily found in Hawaii?), but she does prefer the milder white fishes. Salmon still is too potent for her, although she does eat ahi (preferring it more cooked than raw). She also prefers her fish poached, steamed, or roasted. Especially in the former two preparations, the fish definitely stays moist and does not dry out. It also does not involve any fat, which she, in her peculiar (and annoying) diet that is devoid of all fun ingredients (like butter or oil), particularly likes. (She has not yet made the foray into shellfish, but I have hope yet!)
Personally, I love most fish, but I prefer mine poached or steamed, especially when I'm cooking it myself. For instance, cooking salmon any way but poaching stinks up my kitchen unbearably (and even with poaching, my roommate can come home hours later and say, "Yeah, you had salmon tonight". I also prefer my fish on the more delicate side (although I do like my steak and dark-meat chicken!), flaky and not terribly "meaty", and in cases like tuna and salmon, on the raw side. For me, fish should be fish, and not meat (if that makes any sense). Quality fish requires little in the way of laborious preparation. I like to let the fish shine through.
I think the biggest question is what has kept you from fish all these years? Texture, taste, smell, concept? Then make your decisions from there. Since you're trying out fish for the first time, I concur with opinions below of going to a good fishmonger or Whole Foods. Describe your previous aversions, and they should be able to point you in the right direction.
re: jacinthe
This comment isn't really directed at you, I was just reading yours when I decided to post!
I have to say that I know a lot of people who hate fish because it smells fishy or tastes fishy. While there are definitely fish that taste "fishier" than others -- salmon being one of the fishiest -- I can't help but think that people are not buying fresh fish. I used to absolutely hate fish because if it was frozen it was the fishiest-smelling stuff, and if it was fresh it smelled like, well, New Jersey, where we lived. So here are some tips for the original poster (OP):
1. If you can, go to a market that sells only fish and seafood. Don't go to your local fish counter at the grocery store unless you hear good things about it.
2. The fishmonger's shop ought to be as clean as a whistle. Yes, fish bleed, and there has to be a messy part but there ought not to be a "fish" smell in the shop, it should smell either clean or like seawater.
3. Fish should be stacked on ice, not on other fish. That's not to say that even great fishmongers (like Fish King in Glendale, CA) won't have fish stacked for popular cuts like salmon and Santa Barbara seabass, but you should ask for a cut that's on the bottom.
4. Ask to smell the fish. Put your nose about three inches from the fish. Fish at that distance ought to smell like the ocean or river, not like fish. Even salmon, which is "fishy", ought to have only a slight fishy smell. Whitefish like tilapia, butterfish, mahi-mahi and sea bass ought never, ever to smell like fish. If it smells overly fishy, don't buy it.
5. Get to know your fishmonger and ask him or her questions. A good fishmonger is a highly skilled worker and everyone likes to have their work appreciated. If you ask questions and ask to be guided, you can expect great advice. I've even been given recipes and told what rice to cook alongside the fish, something I associate much more with France than California.
6. Don't be afraid to try things. Yes, you'll have some disasters, but the successes will far outweigh them.
7. If the idea of removing bones scares you, ask your fishmonger to fillet the fish for you. You may have to pay extra for it but he or she will do a much better job than you will. Remember that most whitefish have what are called "pin bones" that seem randomly placed in the fish. The fishmonger can usually take these out too, but the structural integrity of the fillet may suffer if he or she does -- invest in a pair of clean needle-nosed pliers for easy removal of pin bones.
8. If you live more than 15 minutes from your fishmonger, either bring a cooler with cold packs, or ask your fishmonger to give you a small bag of ice to keep the fish cold. When you get home, it goes on the bottom shelf of the fridge, on top of ice that gets changed every 12 hours. You should use the fish NO LATER than 24 hours after you buy it, ideally -- I usually stop at the fishmonger after work, take the fish straight home and cook it for dinner.
9. Don't overcook your fish. It's not as dense as meat and usually only takes a few minutes per side to be done, even poached.
10. Clean up your leftovers and wash your pans right after dinner. All fish, no matter how fresh it was when you bought it, ages gracelessly and the smell will put you off fish for weeks. Take out the trash as soon as you're done, especially if you have skin, bones or other residue. Also, make sure you prep your fish on a plastic cutting board -- you will never get the smell out of your wooden boards.
re: Das Ubergeek
These are all excellent points! A couple of follow-up points:
Definitely buy any fish last, as you are going home. You could get away with not doing this if you live in a colder climate, and the outside temp is below 35 - 40 degrees F.
Kept properly chilled, fresh fish should last 3 to 4 days... but it is definitely best to use it as soon as possible - unless you have a good relationship with your fishmonger you don't really know how long it has been in the shop...
Fish smell... if you ever have occasion to smell a whole atlantic salmon it should smell a bit like seawater mixed with cucumber or watermelon
Cooking time... the general rule is 8 to 10 minutes TOTAL per inch thickness
Bones... Will mostly be closer to the head, along the middle to upper part of the body. If you run your fingers down the fish you should be able to feel the line of bones... if you buy a pre-filleted peice of fish that has a "V" cut out of the front (with the point running towards the tail end) the bones have already been cut out.
For a nice starter fish try Marlin (if it is available in your local fish shop.
re: Das Ubergeek
I don't think that you can state point #1 strongly enough.
During the holidays I get more calls than usual from friends looking for cooking advice - it makes my Christmas bright to be asked for my help and opinion! But I was repeatedly shocked this year when I discovered that people who have grown up in this area didn't even know the local butchers and fishmongers. The odd part was that they would ask me how I'd found these purveyors and if they had just opened shop. Nope, most were here when these locals were kids but their mothers bought all their protein at the grocery store.
I did find myself getting a little antsy waiting in line at the butcher's on Dec. 24th. I kept looking around thinking 'this must be the irritation that devout followers feel during Christmas and Easter mass!' - sure I'm confident that my order got the extra care a regular deserves but we should also get some kind of express lane dedicated to year-round customers! : )
Agree on having it in a restaurant for the first time. Prepared/cooked might be best first, but also sushi, in rolls or plain with rice or just sashimi- tuna, yellowtail those tend to be the best forays into the cuisine.
That being said, sole is really mild, just broiled with seasoned breadcrumbs or blackened is good. Chilean seabass is also good blackened. Also agree with a previous poster on ahi tuna seared rare, but another idea for crusting is salt and peppercorns.
I'm really picky on my fish- can't stand fishy fish, even salmon. You might consider shellfish as well. I adore lobster and king crab legs... might steer clear of clams or mussels for a first go due to their texture... I can't handle the texture or taste of either.
Happy fishing!
re: Emme
I was going to suggest shrimp tempura-- I loved shrimp (even the frozen, breaded kind) long before I liked fish. Now that I live within easy reach of fresh seafood, I love it all, but I think shrimp, especially breaded and fried, is easy to like, and is a good stepping stone to fish.
I was in a similar boat (hee hee) up until I had grouper on a cruise a few years ago, at 23 years old....yum!
Then I tried halibut, cod....all in restaurants, and loved them. I still can't stand salmon, though. It's a shame....
Since then, I've expanded to seared tuna steaks and tilapia at home. I still can't eat fish all the time (it is definitely an acquired taste this late in life), but every now and then, it's delicious!
In fact, I might recommend tilapia for a first-time fish-cooking-at-home experience. No fishy after-smell in your home, cooks beautifully and quickly, and is extremely mild. Plus, it's super-inexpensive!!! :)
From the mixed responses, it's clear that fish is quite a subjective thing. I like most types of fish, but have never liked swordfish or shark. Key is to buy fresh, cook w/in hours, and don't overcook.
My thoughts:
1. For your foray into fish, I agree that you should first try it at a decent restaurant. Ask for advice on your local board.
2. Another good option is to have a friend who is a competent seafood cook to introduce you. I would be flattered to cook for someone who is a fish virgin.
3. Don't be scared off by salmon. It's truly one of my faves. Now that I've had my first taste of wild salmon this season, I will never return to farm-raised. Wild is buttery, slightly sweet, and has a firm, meaty texture. Not as fake fish tasting as farm-raised.
4. If Chilean seabass wasn't so overfished and non-PC, that's what I would recommend for a first-timer. Better alternatives: halibut and cod. Balthazar cookbook has some nice seafood recipes. Ultimately, choose what is freshest and w/in your budget.
5. If you find that you like cooked seafood, venture into raw fish sushi, seafood carpaccio, Hawaiian poke, ceviche, and cooked whole fish w/ skin and bones (more flavor!). Fish cheeks are also tasty.
6. If you care about eating to support sustainability (the big thing where I live in CA) and learning more about those issues, then refer here...
if you have an aquaintance who likes to fish tell them to prepape you a piece of freshly caught fish right out of the water
variety and type will not really be important
I think many of us around here first ate canned tuna when eating fish as a child.
Now, the difference between fresh tuna and canned tuna is amazing. I love fresh fish.
While I also agree with having it in a restaurant for the first time, here are some suggestions for fish to cook at home.
(1) Monkfish. It is not often offered in restaurants and is often even hard to find. The texture is firm and the flavor mild and with a hint of sweetness (sweet for fish anyway! not sugar sweet). Read more at http://www.zeuscat.com/andrew/persona...
(2) Halibut
(3) Scallops
(4) Shrimp
All can be prepared in a cooking sprayed pan (or oil) and garnished with butter and lemon.
Also, consider trying the fish in a dish that it is mixed with other flavors. Like a fish taco or something. A sweet mango/tomato salsa on halibut tastes really good, IMO. Maybe you'd like Oysters Rockefeller! There are THOUSANDS of recipes. I like the oysters buried in a rich Hollandaise sauce with spinach, teeny cubes of Serrano ham with bread crumbs and chives topping it.
We have a Farmers' Market in our town and a fresh fish market there. I tried their wild salmon (vs farm raised, usually w/ color added) and it was the best! We grill it and it almost has a creamy, in addition to meaty, texture. BUT, my favorite for a long time was their Haddock. I put it in a double boiler and steam it, or almost poach it, which is like cooking in boiling water. It is a very white fish and meaty. Since we're in Pa Dutch country, we put browned butter (just like in the Spoon Cookies) over it. My son says it makes the haddock taste like lobster. Anyway, very easy and healthy, if you forget the butter. ENJOY!!
i was raised by a catholic fish eating family on fridays and i hated fish until i moved to the ncarolina coast at 18. i grew to like shrimp and most recently oysters but they have to be steamed til they are almost shriveled up. i just tried red snapper on the grill with a little butter and lemon--then pesto when it is done. not fishy at all but expensive. the salmon is way too strong. grouper is also a good mild fish. also expensive. a red snapper and a grouper was 54.00 here.
I agree wholeheartedly with the suggestion of going to a good restaurant. Cooking fish feels a little tricky at first, even if it's not, it is fairly easy to go wrong (mostly by overcooking), and the comments about needing to clean up afterward are exactly right. Find a restaurant, or at least a friend who really knows how to cook fish.
Don't try tuna first. I know the people who eat lots of it swear that very rare tuna is best -- the way it is served at most restaurants-- but I think it is very off-putting, and it's not what you want for your first taste of fish.
Salmon is great, it is one of the few fish that my teenagers actually really like.
I love rainbow trout, but that may be partly dependent on having it cooked over a campfire, fresh from the river.
Those plain white fish can be very boring, unless in the hands of a good cook.
If you go to a good restaurant, most any fish will be good. Poached salmon, grilled anything, panfried crusted with breadcrumbs and herbs... oh yum.
Then after you discover how much you like it, you can figure out how to cook it well at home.
I would recommend CI's recipe for fish and chips. It came out in the last year or so. Everything is delicious fried. It is cod, which I find very mild and delicious, as well as readily available fresh. It is truly wonderful, and sadly one of the last recipes from a talented recipe author that died soon after.
re: Becca Porter
i was going to say this too but you beat me too it. if you can find a good place for fish 'n chips (harder than it sounds in the u.s.) this is the way to go if OP decides not to make it. nice crunchy crust surrounding a moist, boneless interior with some hot crispy fries (er chips) is yummy even to someone i know who hates fish (hates the bones and the fishiness).
re: choctastic
Fried fish is very tasty.
I'll toss in another vote for trying fish in a restaurant first. If you do decide to cook some at home for your first try, I'd actually avoid cooking it in the broiler. It's far too easy to overcook fish in a broiler, whereas cooking it in the oven or on the stove top will allow you more opportunity to keep an eye on how well done your fish is getting.
Whatever you decide, good luck. Fish is a little tricky at first, but once you become familiar with the variety of flavors out there, you'll likely come to love it. Once you've had some cooked fish, run out and get some really good sashimi.
re: AnneM
I think there are at least two personality types of eaters in the universe, those who want it mild to begin with (your daughter) and those who would wonder why anyone wanted to eat something without any taste like that, and would go for a more extreme version first (my sons). LOL. It probably has more to do with personality than with the actual taste of the food, which could be quite good either way, or in the middle.
I would recommend halibut, sole or rainbow trout. All are very mild, and not overly "fishy". Personally, I love salmon, but I find it is one of those fish where people either love it or hate it. It has a wonderful texture, but many people don't care for it because it is a bit strong in flavor, aka what people refer to as a "fishy tasting fish", which is funny to me, because shouldn't fish taste fishy? But I have also known people who only like Salmon, and no other fish. So it's a personal thing for sure.
Although usually buffets have lower quality food, maybe an all-seafood buffet would be a good way to meet lots of different preparations of fish at once? That way if one or two don't meet you liking, you are neither stuck with them nor soured on all fish right away.
Otherwise, suggestions above are good. I would also suggest trying dishes that are not just a big lump of fish -- shrimp scampi over pasta, mahi mahi tacos, bouillabaisse, paella, etc. might be easier ways to start eating fish if you're not used to the texture.
Hmmm, as a newcomer to fish myself I would recommend buying tilapia filets from a reliable fresh fish monger and broiling them. Very popular and readily avail, tilapia filets are mild, already boneless, soft fish.
You can find plenty of recipes (link below) to make it a more exciting meal but if you are really after the experience of joining the world of fish eaters, try enjoying it simply prepared first.
Do you know anyone (friends, family) who can show you how to prepare it?
re: HillJ
I mean no offense, but I think maybe tilapia would be a bad choice. I know many people consider it the least interesting of all fish filets. I've talked to at least three fish mongers about this. It's sorta becoming known for a kind of super-blandness that is somehow hard to dress up in any effective manner. And it's not a very tender texture, even when cooked properly. YMMV.
At least with flounder you have that wonderful delicacy and sweetness....
re: uptown jimmy
None taken uptown, I'm a fairly new to eating fish myself. As I said, I suggested Tilapia because it was my intro fish and remains a favorite. I enjoy the taste/texture.
Over the holiday I tried caviar for the first time and was surprised that I enjoyed it.
What I have learned is that FRESH fish is a remarkable thing and not all fish is served at the peak of fresh!
re: uptown jimmy
I think Tilapia is a good choice for someone who has tried fish and doesn't like it. I have friends who like Tilapia even though they don't like other kinds of fish. But I don't see any reason why a person who has never tried fish should be assumed to be one of those people.
re: Adrienne
It's cool. I'm just the kind of guy who exclaims aloud when surprised by something, like the ubiquity of Tilapia, and so many times I've found that folks piped up and agreed. Fish mongers, talented chefs, fellow shoppers, etc. It just seems so inherently boring.
I had developed the theory that it's a fish that's so easy to aquafarm and freeze palatably that it was sort of more readily available than it deserves. But hey! It ain't so bad. Beats chitterlings! :)
re: HillJ
Tilapia.....you eat tilapia....not to be mean or anything but...it is a garbage fish....they are farm raised often in pens containing human fecal waste and pumped full of antibotics. I would sugguest monkfish, cobia, or bluegill....I would recommend eating your shoe before eating Tilapia.
Bluegill aka pumpkinseed or any panfish species are very boney but once cleaned and skinned, I like to douse in olive oil and cook until it flakes from the bone. Once done I mix it into a mixture of egg, flour and spices and it makes a very delicious fish cake. Very sweet flavor.
Since you've never had fish or seafood, i would say skip the fish and go straight for scallops or shrimp(preferrably at a good restaurant) Make sure you're not allergic to shellfish first tho, you can't be too careful.
My favorite seafoods are
Whatever you do, don't start out with frozen fish or you may never try it again. Get the freshest wild fish you can get. Alaskan halibut or salmon would be my choices.
My children loved fish and I was lucky that they would eat most all of it. In fact my youngest when he was in grade school made me a delightful deep fried orange roughy which was pretty good!
I would have a friend take me to a reputable restaurant that does alot of fish, not farmed, and that does seared Ahi well. M
My husband would not touch fish when I first met him, and I had him try my ahi steak when we were out. He loved it and couldnt' believe the texture and flavor.
The other fish would be grilled halibut with lemon. It too is meaty and mild. Then you must venture out and try sushi and sashimi!!! You will grow to love it!
I asked my Hubby, a chef, and his suggestion was rockfish or tilefish because they are sweeter. He said something about them eating crustaceans? I am a big fan of tilefish and it does have a sweet flavor. Plus it has these beautiful big white flakes. Tell us what you try and your impression of it...
re: bolivianita
Wow. Great point. Shellfish is so sweet, it sorta makes sense. Don't see those two varieties around here in the deep South, though.
re: Grendal
I'd take you to a really good fish and chip shop. Some of them have 'tasting trays' where you can try small samples of cod/halibut/prawns/crab legs/oysters/mussels etc. The crispy batter and lemons juice and crispy chips are just the ticket IMO for a 'first timer'.
A, again I point out, really good 'chippy' is a good place to start.
It's easy to find the best 'chippy' around. Just ask some taxi drivers. And of course the habitants of Chowhound.


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UPDATE: Troops are leaving. They are bored and unpaid. We'll be replacing tanks with Kijang Kotaks. Branding still on. #KudetaHore
Some of our troops decided to wait in surrounding malls. You know. To..get to know rakyat better. We're canvassing support! #KudetaHore
A bit late in the day. Troops FINALLY arrived. Tanks too. Apparently they weren't paid. Off to Jakarta now. POWER HERE WE COME! #KudetaHore
Journo insisted on going with troops. Bad situation happens. NCO wounded. Soldier asked cameraman to pick up a weapon and pull security...
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subset: commoncrawl


text:
Medicare Risk Assessment
Medicare Risk Assessment Program
Gould & Lamb's Medicare Risk Assessment Program is a FREE web based tool that will assist clients in determining their level of Medicare exposure and provides a recommended course of action for the case as it proceeds toward settlement. This program can be customized to meet the protocols of your internal Medicare Secondary Payer thresholds, ensuring consistent compliance nationally.
The Medicare Risk Assessment Program takes the complexities out of the settlement determination process and allows you to wrap up your settlement quickly by knowing exactly what level of exposure your settlement has to Medicare scrutiny in the future. The Medicare Risk Assessment is a proprietary tool created by Gould & Lamb to provide you with a fast, free, and accurate assessment of the need to produce a Medicare Set-Aside Allocation and, if referral to Medicare is appropriate, to create a compliant settlement.
G&L Logic Engine
Gould & Lamb's Research and Development team used data accumulated with completion of 50,000 cases to create the only logic engine that takes in account Medicare's policy memos, federal law and our client's individual Medicare Secondary Prayer compliance protocols when evaluating Medicare exposure in Workers' Compensation settlements. The Medicare Risk Analysis Program will accurately evaluate and report the risk levels associated with your cases, score it and offer a defined course of action.
A Medicare Risk Report can be secured by simply accessing our interactive form. After answering a few questions from your claim file, you will receive an accurate risk evaluation and direction on the steps to take to insure a compliant settlement.


text:
News from Upstate
September 28, 2011
Kathleen Paice 315 464-4839
Kathleen Paice 315 464-4839
Upstate's Think Green Fair 2011
Free apples and energy efficient light bulbs are among the items that are available to attendees at Upstate's Think Green Fair. The annual event features vendors from various environmental organizations, including the Onondaga County Resource Recovery Agency. The fair also helps Upstate highlight its environmental initiatives.
Search Upstate News
Upstate in the News
- Special dog retires from Upstate University Hospital therapy program
WSYR TV9 Syracuse
- Upstate Cancer Center wants to increase breast cancer screenings among black women
Syracuse Post Standard
- 1 in 10 People Will Get Kidney Stones During Their Lifetime, Are You at Risk?
Capital News 9 Albany
- Puppy love: Upstate Medical students raise puppies, brighten corner of downtown
Syracuse Post Standard
- Field of Nursing Changing, Becoming More Complex with New Technologies
Capital News 9 Albany
- Upstate Medical University researcher awarded $50K grant for medical device: CNY Science
Syracuse Post Standard


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The so-called Arab Spring political upheaval across North Africa and parts of the Middle East has also been a significant disruptor of airline business in the region. The most seriously impacted were Libyan carriers Afriqiyah Airways and Libyan Airlines, which had aircraft destroyed or damaged by NATO air strikes against the former government of the late Col. Muammar Gaddafi.
By the time that Tripoli fell with surprising ease to rebel forces, NATO had flown more than 20,000 sorties during Operation Unified Protector. More than one third of these were strike missions, although weapons were not released on every sortie.
Recent briefings in Brussels and London on Operation Unified Protector reveal that attack helicopters provided by France and the UK are now making key contributions to NATO-led operations over Libya, which has been extended until the end of September.
Although rebel forces have gained hardly any ground in Libya, NATO officials are still optimistic that airpower alone will eventually force Col. Ghaddafi's regime from power. To that end, air strikes have increasingly focused on Libya's defense and security infrastructure, including vehicle, ammunition and missile depots; intelligence and secret police headquarters; the presidential complex in Tripoli; and other command and control sites.
The coalition of nations flying over Libya to protect civilians under UN Resolution 1973 is still flying some 150 sorties daily. Countries contributing aircraft are Belgium, Canada, Denmark, France, Italy, Norway, Qatar, the Netherlands, Spain, the UAE, the UK and the U.S.
The air campaign over Libya has rekindled the debate about what exactly air power can accomplish without "boots on the ground."
Libya plans to buy 14 Dassault Rafale fighters as part of an arms package agreed by French President Nicholas Sarkozy and Libyan leader Muammar Ghadaffi during a state visit to Paris this month. The package, which is worth $5.8 billion, also includes 35 Eurocopter helicopters and the return-to-service and upgrade of Libya's Mirage F1 fighter fleet.
Effective last month, the FAA lifted its long-time prohibition against most flight operations to and from Libya, as well as overflight restrictions. These limitations have been in effect in varying degrees since 1986 as part of U.S. sanctions against Libya after it was blamed for the bombing of a Berlin disco that killed two U.S. servicemen and wounded 79 Americans. The U.S.


text: Table T2_6_1_3-4_2a 2012 National Healthcare Quality and Disparities ReportsThis appendix provides detailed data tables for all measures analyzed for the 2012 National Healthcare Quality and Disparities Reports. Tables are included for measures discussed in the main text of the reports as well as for other measures that were examined but not included in the main text. Table 2_6_1_3.4_2aInfant mortality per 1,000 live births,a birth weight more than 2,499 grams, by race, United States, 2007 TotalWhiteBlackAPIAI/ANPopulation groupRateSERateSERateSERateSERateSETotal 2.30.02.10.03.50.11.60.14.80.3Mother's ageUnder 155.21.0DSUDSUDSUDSUDSUDSUDSUDSU15–184.108.40.206.220.127.116.11.75.30.820–243.10.12.80.184.108.40.206.36.00.625–292.00.01.80.03.20.11.50.24.00.630–341.50.01.40.02.20.21.20.13.80.835 and over22.214.171.124.188.8.131.52.2DSUDSUGenderFemale2.00.01.80.03.20.11.40.14.00.4Male2.60.02.30.03.90.11.70.15.60.5a The number of deaths for infant mortality is based on a record weight from the linked birth and infant death file, which adjusts for the approximately 2–3% of records each year that cannot be linked to their corresponding birth certificates. Therefore, because of rounding, the number of deaths for subgroups may not add to the total.DSU - Data do not meet the criteria for statistical reliability, data quality, or confidentiality (based on <20 deaths).Key: AI/AN: American Indian or Alaska Native; API: Asian or Pacific Islander; SE: standard error.Source: Centers for Disease Control and Prevention, National Center for Health Statistics, National Vital Statistics System - Linked Birth and Infant Death Data. Current as of June 2013 Internet Citation: Table T2_6_1_3-4_2a: 2012 National Healthcare Quality and Disparities Reports. June 2013. Agency for Healthcare Research and Quality, Rockville, MD. http://www.ahrq.gov/research/findings/nhqrdr/nhqrdr12/6_maternalchildhealth/T2_6_1_3-4_2a.html


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"With our long tenure in the financial industry, we can offer reliable service, low prices, and a name you can trust."— The Precious Metals Team
Euro Pacific Precious Metals, LLC
152 Madison Ave, Suite 1003
New York, NY 10016
Drawing upon our many years of success in the financial services industry, we at Euro Pacific Precious Metals aim to offer our customers high quality coins and bullion at fair and competitive prices. From a company known for integrity and straight dealing.
Founded in 2010 by renowned economic forecaster and gold expert, Peter Schiff, Euro Pacific Precious Metals is a company dedicated to the philosophy that owning physical gold and silver are vital elements of a prudent investor's portfolio. The company is headquartered in New York City and managed by Michael Freedman, a successful entrepreneur and gold investor. We offer gold and silver coins and bullion in standard denominations.
Peter is an internationally recognized economist specializing in the foreign equity, currency and gold markets. Mr. Schiff made his name as CEO and Chief Global Strategist of Euro Pacific Capital. He frequently delivers lectures at major economic and investment conferences, and is quoted often in the print media, including the Wall Street Journal, New York Times, L.A. Times, Barron's, BusinessWeek, Time and Fortune. His broadcast credits include regular guest appearances on CNBC, Fox Business, CNN, MSNBC, and Fox News Channel, as well as hosting his own daily nationally syndicated radio show, The Peter Schiff Show. He is also the author of six bestselling books, including: "Crash Proof," "The Little Book of Bull Moves in Bear Markets," "How an Economy Grows and Why It Crashes," and the recently released, "The Real Crash (Fully Revised and Updated): America's Coming Bankruptcy."
Michael has had a long and distinguished career in the financial services industry. Prior to starting Euro Pacific Precious Metals, he was head of Marketing and Corporate Strategy for Euro Pacific Capital. Prior to that, he was Founder and President of the Blanchard Group of Mutual Funds, a company he founded with well-known gold advocate Jim Blanchard. He was a partner in the money management firm Dessauer & McIntyre. Before that, Freedman was President of E.G. Francis, a stock brokerage firm, and member of the New York Stock Exchange. He was also President of a diamond importing company, Gemstone Trading Corporation, and worked overseas for 8 years for a Swiss-based financial services company. Mr. Freedman will be responsible for day-to-day operations of Euro Pacific Precious Metals.
Matt attended Cornell University, where he studied business and played varsity football. During his time at Cornell, he found himself challenging the Keynesian economic philosophies put forth by his classmates and professors. He studied Austrian economics on his own, and followed sound money writers such as Peter Schiff. While still in college, he made his first investments in gold and silver. That passion for gold and silver led Matt to pursue a career in the precious metals industry. The day after graduation from Cornell, he co-founded a precious metals company. After a successful start, Matt sold his portion of the company to help care for his ill mother. In addition to being a Specialist, Matt is Office Manager at Euro Pacific Precious Metals and reports directly to the President. Matt was recently wed and serves as one of the founding board members on the NYC board of Fellowship of Christian Athletes (FCA). In his free time Matt enjoys sports, exercise and health food. He was raised in New Jersey.
Robert found his way into finance and hard money economics through his involvement in the 2008 Ron Paul presidential campaign. As the housing and stock markets began to implode in 2007-08, Dr. Paul's sober diagnosis and prescription for the US economy drew Robert into the Austrian School of economic thought. He quickly started to read the works of economists such as Ludwig von Mises, Murray Rothbard, and Peter Schiff. With the conviction that sound money is the cornerstone of a free and prosperous society, Robert joined Euro Pacific Precious Metals in August of 2010. Before starting with Euro Pacific Precious Metals, he worked as a Registered Representative for a large US broker/dealer and held FINRA Series 7 & 66 licenses. Hailing from Ohio, Robert graduated from Ohio State University with a B.A. in English. He enjoys biking, cooking, music, and photography.
Jon started his investment career at Euro Pacific Capital headquarters in Westport, Connecticut, where his experience included work with The Perth Mint Gold Certificate Program. In September 2011, he joined Euro Pacific Precious Metals in midtown Manhattan to continue his passion for sound money and honest, personalized customer service during uncertain economic times. Jon is a student of the Austrian School of economic thought, including a strong critique of current monetary policy and the central banking system. Using both technical and fundamental analysis, Jonathan works closely with his clients to not only build a position but also form an exit strategy when gold ultimately reaches the end of its bull cycle. Jon is a graduate of the Kelley School of Business at Indiana University Bloomington and holds a FINRA Series 7 license. He enjoys tennis, travel, and trading.
Erik came to the philosophy of free-market economics as many others have, through the 2008 campaign of Congressman Ron Paul. From there, he took up independent study in the fields of economics, monetary theory, politics, and philosophy, drawing from many free-market thinkers, including Henry Hazlitt, Ayn Rand, and G. Edward Griffin. He encouraged his friends and family to purchase physical gold and silver leading up to and following the 2008 financial crisis. Erik left his career in the restaurant industry and joined Euro Pacific Precious Metals in 2010. Outside of the office, Erik is an avid runner and epicure, who continues to cook regularly for friends and family. Erik graduated from the Culinary Institute of America in 2009 with an AOS in Culinary Arts.
Born and raised in Alabama, Dickson was first introduced to Peter Schiff by his economics professor at Birmingham Southern College. He quickly became a fan and client of Peter's. After graduating college early, he travelled throughout Central and South America doing missionary work. Upon returning to Alabama, he went to work for his father in the family business, hardwood lumber. Here, Dickson learned firsthand what it takes to run a business. Still, he wished to continue his studies of Austrian School (free market) economics, so Dickson pursued an M.A. under the internationally renowned economist Jesús Huerta de Soto in Madrid, Spain. Upon completion of his studies, Dickson returned to the US to join the team at Euro Pacific Precious Metals. Beyond economics and entrepreneurship, Dickson is a genuine bon vivant. He speaks fluent Spanish, conversational Portuguese, and enjoys sports, travelling, and especially good food and drink.
Mike started his marketing career at Euro Pacific Capital and has been involved with Euro Pacific Precious Metals from its founding in early 2010. A student of philosophy, politics, and economics from an early age, Mike is driven by Euro Pac's mission of helping people diversify out of fiat money and its derivatives. Mike works with the President and Chairman to craft and execute all of Euro Pac Metals' marketing and communications efforts, and is the editor of Peter Schiff's Gold Letter. Mike earned his B.A. in Philosophy from Tulane University in 2007. His media credits include Al Jazeera English, Free Talk Live, LewRockwell.com, and the Tulane Hullaballoo.
Ellie oversees all aspects of daily business administration including customer service, bookkeeping, travel plans, special events, and personnel management for Euro Pacific Precious Metals. Ellie has spent a storied career in administration, finance, and operations, including directly to Michael Freedman for 10 years during his presidency of the Blanchard Group of Funds. She has also served as Chief Administrative Officer for a New York-based hedge fund and a network television advertising organization.
With more than five years of administrative and customer service experience, Kay serves as the administrative point person for management, the sales team, clients, and vendors. In addition, she performs financial and human resources functions including: funds transfer, hospitality, corporate communications, and employee relations. She also works closely with the firm's accountant in performing basic bookkeeping. Kay joined Euro Pacific Precious Metals in 2009, after receiving her BBA in Marketing and Communications from Bernard Baruch College. She will complete her MBA in Human Resources Management at DeVry University in 2012.
Valerie recently joined Euro Pacific Precious Metals as a Staff Accountant. She has over 30 years of experience in financial management, which she applies to improve our business practices and strengthen financial control oversight. Prior to working at Euro Pacific Precious Metals, Valerie worked as an Engagement Management Coordinator at Ernst & Young, and then as an Accountant at Innovation Ads. In her free time, Valerie enjoys spending quality time with friends and family, shopping, decorating, and music.


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McKee the new VP for HydraMaster, U.S. Products
June 6, 2011
William H. "Mickey" McKee has just been hired as the new vice president of sales and marketing for HydraMaster and U.S. Products. According to General Manager Phil Sis, McKee has been involved in sales and marketing for more than 30 years.
"We are very excited that Mickey will be joining us," Sis said. "His many years of sales experience will help us focus and build both brands so that we can better meet our customers' needs." www.Hydramaster.com


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TAHOE/TRUCKEE, Calif. - The Sierra Sun's Holiday Pet Photo Contest has been a smashing success, with festive animal photos galore. Submit your silliest, most sumptuous, simply sensational holiday pet photo to the Sierra Sun's Facebook page for entry in the contest through Jan. 1, 2012. The contest closes for photo submissions on New Year's Day, however, voting continues through Jan. 4.Visit www.facebook.com/SierraSun1 to upload your photo on our page. Then, get your friends and family to "like" the Sierra Sun on Facebook, and then get them to "like" your image.Prizes will be awarded to the images with the most "likes." Sierra Sun staff will vote for honorable mentions. First prize receives a $100 dining gift certificate to the River Ranch Lodge & Restaurant in Tahoe City, and each of the top two runners-up will get a $50 gift certificate to either Rubicon Pizza Company at Northstar or Fireside Pizza Company at Squaw Valley.Winners will be announced in January and will be published in a future print edition of the Sierra Sun. The Holiday Pet Photo Contest is sponsored by River Ranch, Rubicon Pizza and Fireside Pizza.
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The Chefs' House - George Brown College
- Address:
215 King Street East
Toronto, ON M5A 1N1Neighborhood:
King East
- Cuisine:
ContinentalPrice: CAN$31 to CAN$50
The Chefs' House - George Brown College
- Dining Style: Casual Elegant
- Website: http://www.thechefshouse.com/
- Phone: 4164152260
- Hours of Operation:
Lunch: Monday - Friday: 11:30am - 2:00pm; Dinner: Monday - Friday: 6:00pm - 10:00pm
- Payment Options: AMEX,MasterCard,Visa
- Cuisine: Continental
- Executive Chef: Chef Oliver Li
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Counter Seating, Full Bar, Non-Smoking Area, Private Room, Wine
- Private Party Facilities: At The Chefs' House, you can host an event with us through our Private Dining service. Working with our Chef de Cuisine, you can design the menu to be exactly the way you want it. Perhaps a French theme for your anniversary dinner to recall your honeymoon in Provence? Or maybe a carnivorous menu for a reunion with your old housemates? Or possibly an elegant and seasonal vegetarian dinner for a group of environmentally conscious friends paying a visit to the city? Whatever it is, The Chefs' House staff and students will work with you to make sure your special event is everything you imagined - and more.
- Private Party Contact: Heather Dyer 416-415-2518
A word from The Chefs' House - George Brown College
THE CHEFS' HOUSE - LEARNING IS OUR MAIN INGREDIENT.Continued
As the premier chef and hospitality school in the country, the intention of the Centre for Hospitality and Culinary Arts is to meet the current and future needs of the hospitality industry by growing its capacity to prepare and graduate the greatest possible number of best in class food and service professionals.
As the premier chef and hospitality school in the country, the intention of the Centre for Hospitality and Culinary Arts is to meet the current and future needs of the hospitality industry by growing its capacity to prepare and graduate the greatest possible number of best in class food and service professionals.
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The Chefs' House - George Brown College reviews from OpenTable diners
92 reviews since June 3, 2014
- Food4Service3.5
- Ambiance4Noise LevelModerate
fit for foodies (57)great for lunch (39)neighborhood gem (38)special occasion (32)good for groups (26)hot spot (8)notable wine list (7)great for brunch (6)romantic (6)kid-friendly (4)late-night find (3)scenic view (2)Show More
- It's still SeptemberTorontodinerDined on 9/26/2014The Chef's Table is a teaching restaurant and it is only September, so the students at the restaurant have only been there for a couple of weeks. We visited on a Friday, which is their busiest night. The open kitchen had no fewer than 14 student chefs busy at work, and it was interesting to see the plating captured on screens around the restaurant. The quality of the food was very good, but the service appeared confused. Servers were unfamiliar with the beverage list and asked frequently what stage of the meal we were at. "Are you waiting for mains?" We were visited by three or four different servers, so perhaps it was a case of broken telephone. Will visit again in a couple of weeks.Special Features:
- TheTasterDined on 9/25/2014I ordered the cod cake as the main entree. The sauce of the dish is a little bit sour. However, the cod cake is flavourless. Also the server needs more training and practice.
- amazing mealbeelbyDined on 9/24/2014First time at The Chef's House---Food was amazing and service was top notch. Staff were very attentive and the plates were all amazingly presented. highly Recommend.Special Features:I would recommend this to a friend.
- DaphneDined on 9/23/2014Each bite of the appetizers was a burst of flavours in my mouth. Will definitely return!Special Features:
- LunchNunezpaulDined on 9/23/2014Bright and ultra modern clean decor. Lots of light. The food was tasty and plated beautifully.Special Features:
- pleasantly surprised - great foodbillandkellyDined on 9/19/2014my wife and i are tough to please. we eat well and we cook well. without knowing what to expect from the Chef's House we were both very impressed with the food, the attentive service and efficiency. everything they served was extremely well prepared, from fish in parchment to sous vide lamb. we were in and out within 75 minutes, without feeling rushed. service was right there all the time. surroundings were functional/interesting but comfortable. not a 'romantic' night out but great for those who really enjoy their food and want a regular go-to.Special Features:I would recommend this to a friend.
- Delicious!OpenTable Diner Since 2009Dined on 9/19/2014Food was excellent and perfectly cooked. Service was great. Made our 30th wedding anniverary a very special day. I love this restaurant.Special Features:
- With food allergies - left illOpenTable Diner Since 2014Dined on 9/19/2014Although my reservation clearly provided notice of my food allergies (and recommended alternatives to facilitate accomodation) the staff were unwilling to make me a cocktail that was not "on the menu" and my entree (of which I could only stomach half) made me ill (likely due to an ingredient that I asked to be excluded). This was one of the poorest dining experiences I've had this season in the core.
- Excellent qualityOpenTable Diner Since 2014Dined on 9/19/2014See and experience Canada's future top chefs in action. Great quality every time. A Toronto mustSpecial Features:I would recommend this to a friend.
- Dinner at The Chef's HouseBigTimoDined on 9/18/2014My wife and I came in on a weekday night to check out the Chef's House. We liked the environment and it wasn't too busy. We loved all the food and made sure we divided and conquered the menu. We had 4 courses each and picked different courses for every meal. All the food was amazing and there was a lot of different options for people looking for all different tastes. Our biggest issue was the service. We understand that our server is learning and being September probably just starting out. The server had issue with explaining the soup of the day and even though we got our first appetizer pretty quickly it was about an hour until our next appetizer came out. It got sorted and everyone was very apologetic. Otherwise we had a great time.Special Features:I would recommend this to a friend.
- Very ImpressedOpenTable Diner Since 2014Dined on 9/16/2014We were very impressed with the menu choices. The presentation of the food was outstanding. You almost wanted to preserve the picture and not touch the food. The service was a tad slow, but we were not in a hurry. We will be returning to the Chefs' House again.Special Features:I would recommend this to a friend.
- Good food, slow serviceJoMaBiDined on 9/16/2014It's exactly what you'd expect of a training school, the food was well executed and interesting, but the wait staff were clearly not experienced. We ended up waiting 50 minutes for our entree (we did get our appetizer relatively promptly). If you've got good company and have the time, it's still worthwhile, but set aside two hours (we'd only set aside 90 min, so we were rushing).Special Features:
- Great Firt ExperienceJLR68Dined on 9/12/2014Eventhough the students were in their first week in the restaurant, they all handled themselves VERY well. With the guidance of their educator, they asked focued questions behind the scene and handled their respective tasks well. The food was beautifully plated and the servers were attentive. There was only one long delay before getting the entee but after a twenty minute wait, the rest of the meal went smoothly. We'll definitely return.Special Features:
- Great food - amusing serviceOpenTable Diner Since 2007Dined on 9/9/2014The menu is creative. The flavors are wonderful. The hospitality trainees make some mistakes, but they try so darn hard!! It is fun to watch the ever-so-patient, skilled manager coaching them.Special Features:I would recommend this to a friend.
- Training Resto needs more schoolDannyBDined on 8/15/2014I know this is a training restaurant, but I was still quite disappointed. Our main server seemed to know very little about the menu and offerings and had to go ask about 4 of our questions. On a whole, the environment was nice. Food was only OK, nothing to write home about. There are many set menus in Toronto in the $50-65 range ($9 - 24 higher) which blow my mind on taste.. The experience was overpriced when considering the service and quality of food. I was hoping for more from a training restaurant.
- VivianVIPDined on 8/15/2014I had pork belly with a kind of pasta that I've never heard of before. The server could have offered more details about the pasta than simply calling it "a kind of noodle". The most disappointing part of the meal was that the entire dish was absolutely oily!
- OpenTable Diner Since 2014Dined on 8/13/2014The food was good but not really outstanding. Our waiter was rather nervous but attentive. Was constantly refilling our water glasses. His biggest fault was that he did not clear the table of empty dishes even after returning to the table several times. He should have been clearing the dishes so we could enjoy our cappuccinos free of a cluttered table.Special Features:I would recommend this to a friend.
- Always a treat!SuchowDined on 8/11/2014I am so lucky to have the Chef's House in my neighbourhood and I love introducing friends to it. The service is always attentive and polite. The food is attractively presented but more importantly, always delicious. The unexpected "amuse bouche" and freshly baked bread with butter creates "oohs and ahhs" before the meal even begins. It is always a fun place to visit.Special Features:
- I cannot believe is cook by studentMisterNegativeDined on 8/8/2014The food is amazing, however the service is OK, I believe I got a very nervous student. But overall very good experience.Special Features:
- Nice experienceTeresaVIPDined on 8/8/2014Really good food and highly attentive serving staff. Worth the visit.Special Features:I would recommend this to a friend.
- foodloverDined on 8/5/2014This is a training site, so the service can be spotty as the students learn about the industry and try out their new skills. However, the food is invariably lovely, and the room is beautiful. It's a fun experience.Special Features:I would recommend this to a friend.
- A Happy PlacecapegirardeauVIPDined on 7/31/2014This restaurant is staffed (in the kitchen and front of house) by students in the culinary program at George Brown College. They are enthusiastic and obviously proud of their work. The room is lovely and the food (three or four course prix fixe with three or four choices for each course) interesting and well prepared. There were some glitches in the service, but it was less annoying than it would have been in a regular restaurant.Special Features:
- Great ExperiencesmudgieDined on 7/25/2014We were the first ones seated for dinner. The waiter was attentive but I think a bit nervous. It may have been his first time. Food came quickly and it was great being able to watch our food being prepared on the TV monitors. The food was excellent. All 3 courses were amazing. We used a Wagjag deal and it was worth it. We recently did a Summerlicious dinner somewhere else and this was by far a better meal. Everyone should give it a try. We will be back.Special Features:
- Great celebrationNeenaDined on 7/24/2014It was a birthday celebration and several people from the restaurant came by to wish happy birthday. Food was delicious and beautifully plated, just as I was expecting it. Next time I want to pay more attention to the TV screens where you can see the chefs cook. Overall a very delicious experience and I would like to be back.Special Features:I would recommend this to a friend.
- Nice for a reunion of friendsfreedog16Dined on 7/24/2014It's grew tot be part of a training program for young people with great food and a wonderful vibrant ambiance.Special Features:
- Mixed bag!pennyDined on 7/22/2014We have enjoyed the Chef's House on many occasions, always keeping in mind that this is a training venue for chef's and the hospitality industry. This time around, the desserts were the best part of the meal. The pate appetizer was excellent, the salad very tiny and just OK. For the main courses, the veal cheeks were tasty and innovative, the fish dish very disappointing. I would not have ordered it had I known that the fish was sitting on sauteed (tough) kale (my most least favoured veg). We did have a very accommodating server, Mike, so, all-in-all, an OK meal.I would recommend this to a friend.
- July 18th DinnerDollyCDined on 7/18/2014Service was great, ambience was good, staff were courteous. Food needs improvement! Overall a good experience. Will visit again!Special Features:
- Top Marks for The Chef's HouseWeddinganniversaryDined on 7/18/2014The overall dining experience at The Chef's House was nothing less than outstanding. This is a Toronto Hidden Gem.Special Features:
- Started well, ended mediocresabreeeeeeena1Dined on 7/18/2014The complimentary bread and butter was delicious; our waitress was very attentive regarding our bread - whenever we finished she would ask us if we wanted more. The waitress was also very attentive with refilling our water glasses. The food was pretty good overall (only gripe is the overly bitter butter lettuce salad). However, as we were paying the bill and getting ready to leave, we were informed that a credit card didn't go through and that we would have to do the transaction over again. The staff ensured my friend that she wouldn't be double charged, and that it was the "machine's fault" that the transaction didn't go through. In the end, my friend ended up being double charged - I hope that they were able to resolve this problem.Special Features:I would recommend this to a friend.
- Summerlicious win!macizakovDined on 7/16/2014The Chef's House provided our best of 3 Summerlicious dinners this year. The all-student staff are always friendly, eager, helpful, and skilled. All 3 meals were foodie-quality: well-presented, quality ingredients, tasty etc. Several great Ontario wines available by the glass. Will go back.Special Features:
- Learning in progressc1111Dined on 7/16/2014The food was good, everybody was very nice, nothing was really professional no matter how much they were trying. But that was probably part of the charm.Special Features:
- Summerlicious TreatDinnerClubDined on 7/15/2014This is the second time we've ben back to the Chef's House and we've thoroughly enjoyed each visit. The food is very good and excellent value. We participated in Summerlicious which provided a 3 course dinner for $25. The Arctic Char was particularly good as was the chocolate tart for dessert. As a 'dinner club' we try different restaurants around town and this is one of our favourites.Special Features:
- Would love to come back soonSalsagroupDined on 7/15/2014Love the food, love the service (Res, our 'waiter' could not have been more pleasant, professional in manner, accommodating - with a big smile to boot.) The Summerlicious main of salmon was perfectly cooked - just so- and very scrumptuous. Enjoyed my starter of prosciutto and asparagus and my dessert of ricotta mousse. I 'cleaned' my plates.Special Features:I would recommend this to a friend.
- Perfect!RyochoDined on 7/14/2014Great food with reasonable price, friendly and timely service... it was amazing experience!Special Features:I would recommend this to a friend.
- A hidden GemluvgreatfoodDined on 7/11/2014The Chefs' house is a great place to experience the finest in dining and good service at a reasonable price. The food is delicious, freshly made with the finest ingredients, the service excellent and the price is right. It truly is a gourmet experience. This is a hidden gem that I was lucky enough to find. I hope it doesn't get so busy that I won't be able to get a reservation.Special Features:
- The food was superb.PKP15Dined on 7/11/2014We all enjoyed our appetizers, entrees & desserts and looking forward to going back again very soon. Our waitress did not speak English very well however that was not a problem at all with ordering or service. The service was excellent.Special Features:I would recommend this to a friend.
- Excellent experience.OpenTable Diner Since 2009Dined on 7/10/2014Food is very good, not too heavy or ladden with oils or salt. Very attentive service. Great experience and great support.Special Features:
- Weeknight Summerlicious DinnerLaGourmandeDined on 7/10/2014A group of us (5) went for the first time eating at the restaurant, taking advantage of Summerlicious. We were a little disappointed with the food: it was just ok, nothing memorable. The service was great, but a perhaps a little "overserved" (constantly asking is we wanted our water glasses refilled) and taking away plates while others were still eating (when did it become ok to start clearing the table before everyone is finished?)I would recommend this to a friend.
- Great foodThreefoodloversDined on 7/9/2014We enjoyed excellent food, very well presented. The portions were well sized and the chocolate tart was to die for!Special Features:
- lunchDined on 7/9/2014The experience was amazing. Beautiful presentation. Delicious food. Excellent service. I will return soon !Special Features:I would recommend this to a friend.


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Fish Creek Road runs along the eastern edge of Estes Park, Colorado – or at least it used to. The recent record rainfall of September 2013 flooded Fish Creek proper, washing away entire segments of the roadway that runs alongside it – more than three miles of roadway, according to
Tag Archive: Continental Divide
Will Boulder's Water Supply Stand Up to Climate Change? (Part 3)
This is the final installment in a three-part series by Caitlyn Kennedy, science writer for NOAA's Climate Program Office, on how climate change is expected to impact Boulder's water supply. Read part 1 and part 2.
Surf's Up!
Colorado's wild and wacky weekend weather included atmospheric waves rippling downstream of the high country.
By Tom Yulsman
As the polar jet stream plunged south into Colorado Saturday and Sunday, it swept remnants of the Alaskan superstorm across the Rockies — and brought yet another episode of wild autumnal weather.


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THEATER REVIEW (WSAU) The singing can be left to itself... almost. The song's aren't all that difficult. But the dancing in Chicago must be top-shelf. Mosinee Community Theater knows this. They brought in Emily Luedtke to work with their company, and she has her cast tuned-up for a high-stepping performance that launches during the opening 'All That Jazz' number and stays airborne throughout the evening. This is a very rare community-theater show where the big production company numbers, where accomplished performers and less-experienced newcomers all are on the stage together, are the best and most-polished parts. I was happily razzle-dazzled for the night.
The bar is set high for Chicago because of the 2002 academy-award winning movie, which kept faith with the look and feel of the Broadway-revival production. When done well, live theatrical dancing can be spectacular. Renee Zellweger and Catherina Zeta-Jones can't seduce us on the silver screen. We know in the back of our minds they had many takes to get the choreography to look the way it does. Live is different and better… where months of practice goes into one chance to make it come out right. Even if you loved the Oscar-winning movie, the play holds its own little gems. Three songs were cut from the film to shorten running time. "Class", a vulgar, over-the-top number that Velma Kelly shares with Matron Mama Morton brings belly-laughs. "Me And My Baby," which was reduced to background music for the motion-picture soundtrack, is a good starting point for act two after Velma welcomes is back from intermission.
If you don't know the story-line, Chicago is the answer to why we know OJ Simpson as a convict instead of a football player and Lindsey Lohan as an addict instead of an actress. The Windy City during prohibition had never executed a female murderer, and women who committed capital crimes became celebrities – ready to cash-in on their notoriety after their acquittals. Velma is an actress who murdered her sister and husband after catching them in bed. Her star is ready to take off if she can beat the rap. Roxie Hart has less talent, but better PR. She upstages Velma in the newspapers for killing her lover who'd promised her an audition. It's a story that's become less absurd as we become more cynical.
Chicago is as much a celebration of dance as it is an indictment of our celebrity-criminal culture. The original 1975 Broadway production was conceived as a vaudeville show, with an emcee narrating the story for the audience as the various cast members came out and played their scenes. It was awkward. Chicago was reconstructed in its current minimal-set dance production in 1996. This re-thinking, emphasizing Bob Fosse's choreography, is superior. The revival still runs today on Broadway, with another company touring the country.
Lisa Haessly (Velma) and Tana De Lonay (Roxie) are both worthy co-stars who are both good on their feet. De Lonay is also a very good singer, and is both comfortable and aluring in her solo numbers. Zack Wilde, who has distinguished himself in several community theater productions this year, was a good choice to play attorney Billy Flynn.
This production was polished by very good performances in smaller parts. Marshall De Lonay's tap dancing is excellent. Hungarian inmate Chloe Gorman is a lythe dancer. She's also part of the quintet of female dancers for the 'Cell Block Tango' - all of which were strong in their solo dances and their ensemble work. Roxie Hart was very well framed in her big production number by her 12 male dancers. Carla Dul led one of the best musical-theater orchestras I've heard all season. A salute to all these company members who put many, many hours into their performances.
Getting the local rights to Chicago is a coup for Mosinee Community Theater. There are other theater groups, most notably Central Wisconsin Area Community Theater in Stevens Point, who wanted to put on this show. They will be among those applauding this very good production.
Chris Conley
Mosinee Community Theater's production of Chicago has performances at 7pm on Friday and Saturday and at 2pm Sunday.
JESUS CHRIST SUPERSTAR (Mar 7, 2013)
A CHRISTMAS CAROL 2012 - (Dec 15, 2012)http://wsau.com/blogs/post/cconley/2012/dec/16/theater-review-christmas-carol-2012/
CAMELOT (Oct 26, 2012)
ANNIE (Sept 4, 2012)
LEGALLY BLONDE – THE MUSICAL (Aug 2, 2012)
A CHORUS LINE (Jun 21, 2012)
DR DOLITTLE (Mar 17, 2012)
A CHHRISTMAS CAROL – 2011 (Dec 18, 2011)
MAN OF LAMANCHA (Nov 6, 2011)
DIRTY ROTTEN SCOUNDRELS (Oct 23, 2011)
EVITA (Aug 8, 2011)
THE PHILADELPHIA STORY (Jul 23, 2011)
SMOKEY JOES CAFE (Jun 23, 2011)
KISS ME, KATE (Apr 17, 2011)
HELLO DOLLY! (Mar 11, 2011)
PHANTOM OF THE OPERA (Feb 18, 2011)
A CHRISTMAS CAROL - 2010 (Dec 17, 2010)http://wsau.com/blogs/post/cconley/2010/dec/18/review-christmas-carol/
THE DIARY OF ANNE FRANK (Nov 4, 2010)
PIRATES OF PENZANCE (Sept 17, 2010)
MISS SAIGON (Aug 8, 2010)
RENT (June 18, 2010)
FIDDLER ON THE ROOF (Mar 5, 2010)


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R.J. Bass, Fallston
Story extra
Special sectionFall All-Metro/All-County
- All-Harford County: Football
- All-Harford County: Girls soccer
Using his athleticism, poise, skills and leadership, he provided an anchor on defense, and the No. 12 Cougars enjoyed an overachieving season with a 11-4-1 record.
"It just gave us a real mental lift. He understood and accepted the team concept and stepped out of position to help the team," Fallston coach Chris Hoover said. "His play gave us invaluable confidence and allowed us to continue our style of play."
Coach of the Year
Dominic Rose, Bel Air
The No. 7 Bobcats overcame a string of injuries to make an improbable run to the Class 3A state title game, winning 11 straight games before falling to Bethesda-Chevy Chase, 1-0, in the final.
Despite losing four players because of broken bones and two others because of extensive injuries, Rose, in his eighth season, was able to find productivity with the players he had to work with. After a 3-3-1 start, Bel Air did not lose again until the title game to finish the season with a 14-4-1 mark.
For the playoffs, five of the six injured players were back on the field as the Bobcats captured the Class 3A East regional title, winning three games on penalty kicks to reach the program's second state final. The team's first came in 1995.
COUNTY PLAYER ON MIAA TEAM: A Conference: John Carroll: Jacob Dacey.
Note: Player and Coach of the Year were selected by Glenn Graham after consultation with The Sun staff and area coaches. The MIAA team was selected through voting by league coaches. The county public schools and the Upper Chesapeake Bay Athletic Conference do not select all-league teams.


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Boston's Bodega returns with another impressive offering for Spring/Summer 2013. The first of two deliveries, this latest release ventures into new territories, featuring an upcoming collaboration with Vans, while continually building upon successes of past cut-and-sew collections. Stand out items include camo rugby shirts, paneled button-downs and lightweight outerwear. Look for these items now through the brand's online store, and via participating retailers, including Hanon, Saint Alfred, Burn Rubber, Foot Patrol and Reed Space, amongst others.
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83-9943 - 6 in Serial ATA Power Adapter 5 Pin Molex to 15 Pin SATA
Convert an existing 5.25" power connector into one serial ATA power connector. Adapts one 5.25" power connector into one Serial ATA power connector. Designed for Serial ATA hard drives, CD-ROOOCD-RWs, tape drives an mMs, CD-RWs, tape drives and more. 6" length.
50-16115 - Snap Pin Set for Mounting Plates - 10 Pack
Snap Pin Mini-Grips
Snap Pin Mini-Grips fasten brackets to chassis. Comes in a bag of 10.
50-8220 - In Wall Impedance Matching Volume Control
These stereo in-wall volume controls are designed for use in distributed audio systems, primarily with in-wall and ceiling speakers. Impedance matching design enables up to 8 pairs of 8ohm speakers to be connected to a stereo amplifier, and appear as a 4ohm load. ...
83-12628 - 1TB 3.5" Desktop SATA 6Gb/s Hard Drive 7200 RPM
The 12th generation Barracuda® hard drive continues a long tradition of Seagate technology leadership resulting in new capacity milestones, faster performance and rock-solid reliability. The drive delivers 500GB-per-disk densities with the fast performance and hug...
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An excellent place to purchase items at a great price. Thank you!


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What should working parents do during the summer with young teens that are too old for day care but too young to get a job?
One of our commenters is trying to figure out what to do with her 14-year-old son this summer. She sent me this note:
"How about a topic about what to do with your kids this summer if you have a full-time job. My son is 14. Too old for day care, too young for a "real" job, and we live in the mountains where you have to be able to drive to get any where! We do not even live in a subdivision. I am sending him to camp for one week. (It's all that I can afford!) What do you do with them for the other nine weeks?"
I called my mom to ask her what she did with us at that age. She worked full time at a large Baptist church in Decatur. We went to the church's summer day camp when we were little. I started working as an assistant in the church's daycare area when I was 15 and did that each summer until I went away to college.
At 14, she thinks I babysat for
Continue reading What do working parents do with older kids during summer? »


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LocationCambridge is easily accessible by plane, train and automobile, though the best way to get round the city is by bike or foot. Most of the buildings were standing long before cars were invented. There are 100 libraries within a 20 minute walk of Tyndale House. There are far fewer supermarkets in the same area, but that's as it should be!
Tyndale House
Tel: 44- (outside UK) or 0-1223 566601
Fax:+44 (0) 1223 566608
Tyndale House and University sites


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Daisy-like flower for good mood :) Designed by matz
This great custom product in red from our department Men and T-Shirt category can be printed just for you in the size and style you like. The design daisy flower (white/yellow) was created by matz-shirt and uploaded to Spreadshirt for you to have printed on a T-Shirt. Next to a host of other great customized designs, you can find this daisy flower (white/yellow) design in Spreadshirt's Nature category. If you are interested in topics like daisies or daisy, then you'll love daisy flower (white/yellow) designs by matz-shirt. Spreadshirt also offers a huge selection of custom t-shirts, hoodies and accessories for the category Nature as well as top flower clothing. matz-shirt's designs have already impressed many of our customers, so we are sure that we've got right stuff for you! Spreadshirt is your destination for great designs of all kinds – whether it's daisies, daisy or flower. We are sure that you will find something nice in our shop, there are many amazing custom Nature t-shirts, hoodies, or accessories for you to find!Tags: Design ID: 3588529
sunglasses_mustache3 Other Designed by surreal197
love to train Designed by skill11
Wicked strong Designed by 3087565
The Official Save the Ta-tas® Logo Other Designed by SAVETHETATAS
A mustache with a gift ribbon Other Designed by namo
Two owls Other Designed by SumuLee
Sloth Love Hug iPhone 4/4S Case Designed by carlhuber
segelschiff_o_3c Bags Designed by Judith-M83
Lightweight and slim-fitting, this t-shirt is perfect for that tailored look. Throw it on under a sweater or sweatshirt, or wear it by itself with a pair of jeans or khakis.
still to fill


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Get your little fan ready for some Philly action with this adorable Mesh & Dazzle tank top and shorts set from Majestic! This spirited outfit features a mesh construction with dazzle side panels. The tank has "Phillies" lettering printed across the chest and the shorts have a small Phillies logo printed at the left hem. This charming getup is a total must-have for any young fan ready to get to the Phillies game!
- 100% Polyester fabric
- Elastic waist
- Imported
- Mesh outfit with dazzle panel accents
- No pockets on shorts
- Officially licensed Phillies set
- Screen print graphics
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Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
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