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Braised Pork Belly (buta no kakuni)
- Da_Cook Mar 27, 2007 01:55 PM
I read with interest the discussion on buta no kakuni and it's health benefits.
I want to try making it.
In Vancouver we have a few Izakaya restaurants, my favourute being Kitanoya Guu With Garlic on Robson St. They serve a buta no kakuni that is sublime. The chopstick tender pork is covered with a thick, dark glaze that must be a reduction of the braising liquid. It is served on a few leaves off blanched cabbage with a perfect 4 minute boiled egg, split in half. The yolk is almost set and some scallions adorn it.
I prefer this version over the pork cubes in a thinner broth. It seem richer and more satisfying and I'm happy with the 1 small portion.
I have found some good recipes that I can finish to a similar state of the product from GUU. Only one mentioned daikon. None mentioned the complex blanching and rinsing procedure. Does anyone have a good recipe (a link to one) that I may play with?
Da Cook
Ok, this is pretty pathetic, I'm replying to myself.
But... I've done some serious research and followed all the clues from the other Kakuni discussion:
Here's my recipe, and tomorrow I'll put it to the test with a delivery of 3 lbs. of fresh Berkshire Pork Belly. I'll get back you you (LOL!) with the results.
Buta no Kakuni
(Japanese Pork Belly Squares)
6 - 8 servings
2 pounds pork belly, cut into 2- 3 inch pieces
1 piece Kombu Seaweed
1 medium daikon, grated fine w/ juices
1 2" chunk fresh ginger, grated w/ juices
1 large leek, split along the length, and rinsed of grit
1 tsp black pepper, freshly ground
2 tbsp sesame oil
1/2 cup soy sauce
1/2 cup sake
1/2 cup mirin
1/2 cup brown sugar
1/4 cup Japanese black vinegar
1 medium egg, per square of pork
I head napa or savoy cabbage
1 bunch scallions, sliced super thin on the bias.
This is purely a "washing" phase to remove excess proteins, impurities and strong odors.
Put the pork cubes and the Kombu in a pot and cover with cold water. Slowly bring to boil over medium/low heat. Allow pork to simmer 2 – 3 minutes, remove from heat and let cool. Rinse and pat dry.
This is the crucial flavoring and tenderizing step.
Set steamer over a pot of rapidly boiling water
In a heatproof dish that it will fit the steamer, place 1/3 of the grated daikon, ginger and liquid over the bottom of the dish. Place the pork belly on top of grated daikon. Cover the pork with the remainder of grated daikon and lay the leeks over top.
Transfer dish to steamer and steam for 2 to 2 1/2 hours. Use a bamboo skewer after about 90 minutes to see how tender the pork belly is. Remember to keep replenishing the steaming water as necessary.
Once the pork can be easily pierced with a bamboo skewer, remove the dish from the steamer. Place the pork belly in a bowl of lukewarm water and gently rinse the pork. Dry the pork with paper towel, and cool. Strain the liquid and reserve. Defatted, it will be used to cook the cabbage later.
It would be best to refrigerate the pork, uncovered, overnight to dry the skin.
The purist should omit this step. This is purely a flavour enhancer. The purist should skip the braising too and go to the "Or Boiling" instructions.
The next day, preheat a Dutch Oven. Add 1 tbsp sesame oil, adding more as needed. Fry the cold pork cubes in batches 'till golden brown on all sides.
Drain the remaining oil from the pan, and add the soya, sake, mirin, brown sugar & vinegar. Add the pork and bring to a simmer, it should all fit in one layer. Put in the oven and braise with just the skin out of the liquid. This will make crispy crackling skin possible.
Cook over low heat fro 45 mins to 1 hour. Remove pork from sauce and reduce liquid 'til thick enough to coat the back of a spoon. At this point the pork and sauce could be cooled again and kept refrigerated for up to a week until ready to serve.
Serving (if Braising):
Place the pork in a single layer in an oven proof pan. Gently reheat the sauce and pour over the pork. Put pork in oven and reheat at 300 degrees until warm thru and skin is crisp. Risk the broiler for 2 or 3 minutes if you dare.
Cook the cabbage in the reserved, defatted pork stock or, alternatively, steam it.
Place the eggs in a pan just covered with cold water. Bring to a boil, remove from heat and let rest in the hot water 4 minutes. Plunge into cold water and cool 'till just warm.
On a small plate or bowl, make a 4" square bed of cooked cabbage just slightly off center. Peel an egg and carefully split in half. The yolk should be barely set, just a bit less than hard-boiled. Place the egg halves on the plate opposite the cabbage. Finely, place a square of Buta No Kakuni on the bed of cabbage. Sprinkle all lightly with scallions. Serve with a small bowl of steamed Japanese rice. Enjoy.
If the skin is cracklin' crispy, and the thick, sweet sauce is just running off the pork, down into the cabbage, enjoy it even more.
…Or Boiling
This is the way to finish the dish in the traditional style.
Add the soya, sake, mirin, brown sugar & vinegar to a pot. Add the cooled, steamed pork squares and bring to a gentle simmer. Cook over lowest heat for 45 mins to 1 hour. At this point the pork and sauce could be cooled again and kept refrigerated for up to a week until ready to serve.
Serving (if Boiling):
Place the pork and sauce in a pan. Gently reheat.
Meanwhile steam the cabbage until just tender. At the same time place the eggs in a pan just covered with cold water. Bring to a boil, remove from heat and let rest in the hot water 5 minutes. Plunge into cold water and cool 'till just warm. Peel and add whole eggs to the pork & sauce. Simmer 10 to 20 minutes.
On a small plate or bowl, make a 4" square bed of cooked cabbage. Place a Pork square and an egg on the cabbage. Sprinkle all lightly with scallions. Serve with a small bowl of steamed Japanese rice. Enjoy.
re: Da_Cook
It's good to see a fellow Pilgrim in Progress toward the Nirvana of the Buta.
Not to mix metaphors of John Bunyan with pork belly, nor even Siddhartha with stewed meat... but this is a dish that is possible to tweak to the sublime. Many Japanese restaurants specialize in it, because of the long preaparation.
Da Cook, your post indicates that you've nailed the recipe literature efforts. I saw the Daikon technique, ( I believe in a library copy of Shimbo, Hiroko,The Japanese kitchen), and pondered the difference between it and the bran-simmered techniques that Tsuji, Shizuo, Japanese cooking:,1980 recommended.a an overnight dehydration in rice bran.
We had a thread going a while back (craving that search engine now) in which I recall cgfan and kareraisu sharing an interest in perfecting this dish.
You're fortunate to have a local restaurant that does this dish well. One of the top 10 food experiences of my life was to randomly choose a restaurant on a short trip to Nagasaki, and with no prior knowledge of buta no kakuni, I asked for their best local specialty. This happened 22 years ago and I will never forget it.
The four small 2" squares of pork belly were presented as a four-square in a shallow bowl, with very little extra saucing. Skin side was up; skin was browned but was not stiff or crunchy: a total opposite of "cracklin's".
The blunt disposable chopsticks, when pressed vertically on top of the fat, slid gently thru the chunk of belly. Astounding. When the first bite of fat hit my mouth, it did not feel heavy or greasy. It was as if the structure of the fat cells was present, but the fat globules within each cell had somehow been reduced. Light and spongy.
After I had finished the first two squares, I motioned for the staff and asked to order another portion of four. With obvious embarrassment, the waiter explained that I had been served the last portion; regular patrons knew to always call two days ahead to pre-order the 2 day preparation. Now it was me who was embarrassed for committing such a faux pas. But our mutual chagrin was tied to the mutual pleasure that the dish had been so well prepared and was now being well enjoyed.
And, I still had two squares remaining in my bowl. They were savored as no "last bites" have ever been before or since.
Ten years later I got a copy of Tsuji's recipe, and used rice bran (nuka) as the simmering medium. But I somehow didn't get it quite right. Gave up on a few future attempts where I simply browned then stovetop braised, which is what most "homestyle recipes" call for.
Those relative failures were excellent and tasty, but they did not recreate the heavenly structure of the fat that I had in the 2 day prep dish in Nagasaki.
So, here's how I'm going to try it next time:
1) Marination in grated raw daikon for enzymes, overnight, in an attempt to affect the fat.
2) Steaming, in the daikon marinade, using the method you describe above.
3) After patting dry and an air dry, a quick deep fry only to give a uniform gentle browning.
4) Stovetop braise with a drop lid. Ingredients as Da Cook's above. Store overnight or longer..
5) Prior to service, fat removal from cooled sauce surface, then stovetop re-braise, and reduce sauce to a demiglace.
If anyone has used nuka (rice bran) a la Tsuji 1980, please chip in.
Da Cook, have you tried to get a few hints and secrets from the folks at Kitanoya Guu With Garlic?
re: FoodFuser
Hey FoodFuser
Thanks for joining the conversation. I was getting tired of discussing this with myself.
I will talk to the GUU people, but right now I'm in Whister and Vancouver is 2 hours away.
Can you tell me a bit more about the rice bran? I must of missed this. All I recall is that the meat was packed in the bran to dry it after steaming. Do you say that it is cooked with it too?
Anyway, I started my recipe. I'm already thinking that after the blanching step I should have done as you suggested and marinated in the Ginger Daikon mixture before steaming. But that would have added a 3rd day and everything I've read says it's a two day process.
I've finished the steaming process and have strained the liquid. The meat is in a pyrex dish in a single layer. I'm chilling the liquid so I can lift off the fat. I plan to add it to the pork in the dish so the skin will dry overnight in the fridge but the meat on the bottom will stay moistened.
I'll report back tomorrow after the next steps.
Da Cook
re: Da_Cook
Just an update....
Once I cooled and de-fatted the steaming liquid I tasted it.
It had strained out golden and clear and was rich and porky, subtle not harsh. There was a strong taste of ginger but the daikon and leeks had muted to the background and played the role of support. I wasn't really sure if this liquid was to be kept or tossed in the traditional preparation but after trying it, you could not pry it from my cold, dead fingers!
So I added it to the pan and it came halfway up the sides of the pork. Perfect, the meaty bottom halves were now encased in this stock and the fatty, skin top-sides were open to the elements of my fridge to dry out.
This morning I peeked at it and the stock had set clear and stiff. To me, that means the skin had broken down to provide the gelatin and that the daikon had played it's part. The skin itself was shiny, golden hued and still very pliable, even cold. The omens are good, I will continue!
I'll report again after I do the Braise this PM.
Da Cook
re: Da_Cook
Sounds like you're gonna have some good eats tonight.
The rice bran thing comes from two places: 1) a tip from a japanese friend about adding nuka to one of the simmers, followed by 2) the overnight drying of cleaned pieces in dry nuka, for an osmosis dehydration, as in Tsuji 1980. As I recall, Tsuji 1980 does not prescribe a simmering in nuka.
The daikon thing is inspired by I believe the Shimbo book. (Both books are presently being warehoused on the shelf space of my local library, so I cannot quickly consult them). He opened my eyes to the steaming in daikon, and I simply asked myself what would occur enzymatically if the Raw pork and the Raw daikon were able to interact overnight.
DC, I appreciate your cataloging of each step, and look forward to your next reply.
This thread just may call for a "comparative kakuni cookoff", with each participant trying 2 or 3 of the variably stepped recipes in their kitchen to compare the subtly different results.
For those hounds who may be reading this thread and wondering about the basics of a quicker homestyle rendition of this dish, see this link, with pics:
re: FoodFuser
Hey FoodFuser (and any others that might join in)
Check this blog out, it's where I got clear on the daikon use.
Interestingly, there are chunks of daikon in his finished stew, though that just seems too healthy for my tastes.
Da Cook
re: Da_Cook
That's a GOOD link at ...yoso....
He brings in several points:
1) Okara as another enzyme source/osmotic dehydrator. It's tough to find in the boonies, unles you make your own soymilk or tofu, or have access to a tofu-making shop. As a lifelong lover of "melding" different approaches in recipes, may I submit the concept of 1/2 okara and 1/2 grated daikon as an overnight enzymatic source for the raw pork?
2) He emphasizes Nagasaki. It was where the europeans ( Dutch) first got a foothold in Japan. One of the most significant of their culinary introductions was the concept of deep frying in oil. as in tempura. Without a doubt, the kakuni I had in Nagasaki had been gently deep-fried at some point in its preparation, just to yield a caressing exterior browning.
re: FoodFuser
I agree with your observations.
I am going to fry the cubes, if for no other reason than to develop a fond to de-glaze with the sauce.
Da Cook
I've been silently reading your posts. I've actually never had this dish but I LOVE pork belly and it sounds absolutely delicious. I can't wait to read your results.
I came across a Thai-style braised pork belly but have yet to try. What do you think?
re: MeowMixx
Kind words MeowMix, thanks.
I liked how the Thai version read, it was similar to a Korean and Vietnamese version I saw in my research. They all use some local ingredient to tenderize and improve the pork's texture. It's cool how eggs and pork belly are friends in so many cultures (we can add bacon and eggs and Spaghetti Carbonara to that list)
Da Cook
re: MeowMixx
I made this tonight. I followed the recipe pretty much exactly, adding peeled hard-boiled eggs to the braising liquid with about 20 minutes to go. I sliced the eggs and pork belly and then used them as the protein for your typical bahn mi sandwich. It turned out really well, and I have plenty of leftovers for something else tomorrow.
Ok, it's in the oven braising and the smell is GOOOOD!
I took the pan from the fridge with the cold pork sitting in beautiful pork jelly and put it in a cold oven. I set it to 275 just to melt the stock. I made the sauce and heated it to melt the sugar.
I took the pork from the oven and fried the squares in Sesame oil, skin side down. There was much splattering and popping. I turned them after a few minutes and did the other side. I now wish I had deep fried them for a more even browning. That will happen next time.
I put them in a roasting pan, skin side down, and added the sauce. It wasn't enough. I reserved 1 cup of my golden pork stock for cooking the cabbage and added the rest to the pan. I covered the pork with a loose sheet of parchment and then tightly sealed the pan with foil. It's now braising for an hour. After which I'll remove the foil, flip the pork over and braise it uncovered for another hour.
Wish me luck, I'll report again on my progress.
Da Cook
re: Da_Cook
I can't wait! I hope you'll post some pictures too :)
re: MeowMixx
It's been 3 hours and I'm not happy.
I checked the meat after two hours and found the meat too firm, like stew meat that has gone a bit dry.
I gave it another hour. I just took it out of the oven and picked off a piece of meat. It is tough and stringy. It is tasty as all heck, but in no way could it be eaten with only chopsticks.
I'm not sure what to do. My inclination is to let it cool in the sauce, set the meat aside, reduce the sauce and try reheating a piece tomorrow. Maybe this final step will help.... I hope I didn't over cook it somehow.
Da Cook
re: Da_Cook
There's nothing like real-time cooking on Chowhound... maybe soon they'll give us webcam capability and we can visit each other's kitchens.
I can feel your pain, even half a continent away. The difference between the "streak and lean" is a perennial problem in pork belly, even when sliced as breakfast bacon.
Here's what I'd do at this point:
1) Chow down, suck, slurp and savor the taste of the fat on a few of the pieces, yet reserving the lean layer that has gone hard and stringy; these will serve as your test strips for tomorrow. Chewing some fat tonight will not only give you pleasure, but will give your alimentary canal some fair warning of what it can expect tomorrow.
2) Store the rest of the whole cubes in a jar, to let the cylinder submerge the chunks in juice.
3) Tomorrow, use a stovetop simmer method for reheat, with a drop lid resting right on top of the barely floating meat, to keep steam/bubbles in direct contact with the meat. Use a thinned refortified version of the sauce for the simmer, reserving the bulk of today's sauce for your serving reduction.
3a) Use your test strips of "lean" to test at 15 min intervals by taking a tiny bite into the meat. You may find that it will soften.
Keep havin' fun.
re: FoodFuser
I did in one square already and though chewy, it was tasty.
The rest is for tomorrow, a Japanese themed dinner, I've got lots of unagi, tuna & salmon plus a whack of seaweed salad. The beauty of it is that none of my family or guests have ever had this before.... so low expectations can be easily met. And... I know it's tasty.
I had a similar experience the last time I made Wild Boar Ragu, after day two, it was still tough and stringy, so I chopped it up and added some Pecorino Romano, a dollop of creme fraiche and HOT DAMM after another hour simmering it was sublime.
My glass is half full and I still have another chunk of pork belly to try again!
Da Cook
re: FoodFuser
I forgot to add that I didn't take any pictures.
I'm gonna do this again and I will take photos, promise.
Got a complete update coming.
Da Cook
re: Da_Cook
Where do you get Berkshire pork?
re: jayes
The Japanese butchers bring it in from Oregon and Alberta. It's barley fed and a superior product.
I can also get it from Vancouver Island as there are lots of farmers raising it there. There is even a butcher shop in Nanaimo that specializes in it.
Finally, Hills Foods in Coquitlam, BC sells loins and tenders and occasionally the belly.
Da Cook
re: Da_Cook
Cool. Thanks for the tip. I've been trying to find it around Vancouver shops, but haven't been successful.
Ok, so what happened?
Well, my Japanese dinner got postponed/cancelled 'til next Thursday.
The Pork is sitting, covered in a pyrex dish in my commercial fridge. The sauce is on the side in a tupperware tub. I guess I'm now testing my theory that it will hold for a week and that a little controlled decomposition will help out the texture.
So, when I got canceled, I took my son to Vancouver to see the Auto Show.
We went to GUU afterwards and, of coarse, we ordered two orders of Kakuni.
It wasn't as good as I remember, in fact it wasn't much more tender than my batch. The head chef was on, so I quizzed him about their version. Yes, they steam then chill then braise; no they don't use Kombu or Daikon. He didn't have anything to add about health benefits either.
Hmmm.... tricky.
Well, I'll post again after we do have it. Also my Barbecue teammates wants to know if we can do this in the smoker for the appetizer entry at the Canadian national BBQ Championship. You know, if I use only charcoal and no wood, it could just work.
Da Cook
re: Da_Cook
Intersting insights on the GUU dish versus yours.
Did they mention the nuka thing?
The dish in Tsuji, Shizuo, Japanese cooking:,1980, was named "Nagasaki braised pork", where he describes the nuka step. Maybe someone has a copy and could paraphrase the procedure for the rice bran (nuka) step?
re: FoodFuser
I can guarantee that there is no rice bran in the kitchens Guu.
Lots of testosterone, attitude and Japanese culture.
I'm gonna point Chef Hayashi San towards this post and see if we can get some insight.
Da Cook
re: Da_Cook
No rice in the guu kitchen? The rice rinse water is loaded with rice bran. That is why Japanese cooks often use it to cook strong flavored ingredients like daikon or pork.
Sorry about the delay.
The Japanese dinner got put off again and I ended up doing this the night before I roasted my whole lamb for Easter.
Sigh, it wasn't that good.
It was tough and wasn't chop stick tender.
The taste was excellent and a non-pork eater, who I had to cajole into trying it, gobbled hers up. The eggs were over cooked too, I might as well have cooked them in the sauce as the original recipe intended.
I have some left over pieces that I will steam to reheat in the sauce. I post the results when I try this. I'm also gonna try this again from scratch with better pork and use the refinements discussed above. Watch for it in the next few weeks.
I'll take pictures next time as well.
re: Da_Cook
Thanks for checking back in. The quest for the best kakuni will always continue. Looking forward to the pics. Nice rig ya' got there.
When I first did a recipe search on it a while back, I realized quickly that it's possible that the recipes with the most secrets are probably posted only in Japanese. I got hits from sites that had a little English to bridge the kanji/kana gap, but I bet that the keeper of the grail posts only in the Japanese characters. Are there any hounds out there who are fluent readers of Japanese who can help us gelatinize that pork belly?
re: FoodFuser
Hey Foodfuser
I know I was a little sloppy in parts. I didn't have enough daikon for the amount of pork I was doing or sauce. I should have made enough to completely submerge the pork, at least until it began to reduce.
I'm still pretty confident in the recipe except for some details, like the blanching part. I can't help but wonder if I should skip that step and just marinade overnight in the daikon/ginger and next day steam then braise.
Your thoughts?
re: Da_Cook
With the repeated caveat that I am NOT an expert on this dish (only an aspirer), I would add the raw daikon to marinate with the raw pork, to see if the two raws together are able to do some kind of enzymatic digestion that affects the fat cells.of the pork. The blanching (cleaning) can be done as effectively after marination.
Drop-lid type submerging would seem important to keeping the lean portion tender. It's so typical in Japanese cooking that it just seems to fit.
re: FoodFuser
Daikon is usually paired with oily foods, but the enzymes involved deal with protein and starches, not fats. I can't think of any foods that get marinated in daikon, though octopus and abalone get washed in daikon oroshi sometimes. You may be barking up the wrong tree here. The recipe in the Kikunoi Kaiseki cookbook, though not Nagasaki based, called for a 16 hour simmering in rice rinse water. a cooling, a 10 min. steaming and then a final 30 min. simmering in water, black sugar, sake, soy sauce and haccho miso.
re: steamer
Just bought and devoured a bowl of Japanese curry "fatty" beef brisket and daikon. Another combo or rich fatty meat and daikon. It was YUMMY!
Made this recipie yesterday (and today). It was nothing short of amazing..
It's so addictive that I ate most of it before it was even properly finished!
the meat was amazingly tender, but still had a nice firm texture.. I tried the frying step on half of the batch, and didnt bother with the other half. I think the fried pieces were marginally better, but the spluttering made such a mess it probably wasn't worth it!
I might have over done the sauce a bit - it ended up like thick treacle. The only modification was to add chunks of ginger into the sauce.
I think i've consumed enough fat for a week but what the heck, it was darn good...
i loved GUU i always go to the one in Thurlow though a lot closer...last time i have the braised pork belly it was divine...but the one before that was just tough...but i always go there for the food and the ice cold Sapporo...it's just perfect w/ pork...i'm gonna try this at work, my meat supplier just gave me a big slab of pork belly just this week and it's been sitting in my freezer calling me...looking at it makes my mouth just water...yum...thanks for all the input...
To all that participatd and helped out on my Buta project, I just wanted to say thank you.
I started a food blog on my website and I dedicated a entry to this post.
I especially wanted to say thank you to FoodFuser, it was fun.
re: Da_Cook
Looks like you're building a nice blog there, DC. I especially enjoyed your description of your mother as the prelude to the recipe for bubble and squeak.
Glad to hear you got the Butakakuni where you wanted it.
re: FoodFuser
Hello FF
Hope you enjoyed my description of you and your posts. I've read some of your old posts and replies but couldn't get your log to appear on my browser. I've been neglecting ChowHound for some time. Lately I've been reading up on old posts and looking for opportunities to contribute. I'll do so really soon. I just don't want to rehash my blog, keep it all fresh.
I just finished a winter contract, working the Olympics, and now with some time off, I'm gonna do some cooking. Next trip to the City and will get me some nuka and fresh Berkshire pork belly. Buta one more time.
Thanks for the kind words.
Da Cook
Da Cook, Thank you so much for your precise recipe. I'm making it right now! for the braising step, what oven temperature do you use?
Another thanks. I used the version on your blog and the kakuni came out pretty good.
Frying the pieces was a little bit of an adventure. Definitely do a good job drying the pieces.
Alright, I'm aware that this thread is four years old, but I came across it when I was researching for my own buta no kakuni experience, so I figure future people might also find it and be interested to hear another tale of obsessive re-creation.
Quick backstory: The buta no kakuni of my dreams is the one served at a hole-in-the-wall izakaya called Azuma in my hometown suburb of Los Angeles. I haven't had it anywhere else that I can remember, so I can't say for sure how my ideal results line up with other people's. However, I've had Azuma's many, many times and until recently didn't imagine that it was something that could ever be replicated at home.
Then I found the magical Peoria Packing Butcher Shop in Chicago and, long story short, came home with 6+ pounds of pork belly and a lot of determination to do kakuni right.
This thread was by far the most obsessive (and I mean that as a compliment) source of kakuni information I could find online, so I followed Da_Cook's method pretty closely. Here's what I did:
1) Grated a ton of daikon. And by a ton, I mean about three pounds, purchased at Whole Foods, the only store in town that carried it. I actually overestimated my needs a bit and bought four pounds, which cost something like $9--almost as much as my pork belly! But science is science.
2) Cut the pork belly (still a tiny bit frozen after defrosting) into approximately 3" x 3" squares, and salted them lightly on both sides in hopes of extra tenderization.
3) Spread the pork belly out over two baking pans, covered the pieces in the grated daikon, and popped them in the fridge overnight, uncovered.
4) The next morning, took out the baking pans, covered them tightly in foil, and put them in the oven at its lowest temperature (something like 250 degrees) for about 3 hours. Because who has a steamer that can hold 6 pounds of pork? After 3 hours, a skewer did indeed easily slide through the (now delightfully puffy) fat and skin, as well as (slightly less easily) through the meat.
5) Prepared the simmering broth in a 6-quart dutch oven. I more or less used the recipe from here: http://mmm-yoso.typepad.com/mmmyoso/2... (scaled up drastically), but to be honest, at the end I was just pouring stuff in to try to make it taste like I wanted it to. I did use sliced ginger instead of grated, and I added a bit of dashi no moto (for bonito flavor) and an anise star, as other recipes online suggested.
6) Reserved as much of the daikon and juice as I could from the pork, then rinsed the rest off in warm water and put the pork in the simmering sauce, covering it with a janky foil drop-lid. (I didn't do any browning because I'm pretty sure the buta no kakuni I was replicating isn't browned; it looks purely melted.)
7) From there, I basically just let it cook on super-low (I tried to keep it barely simmering) as long as possible. I did a few things several hours into cooking:
- Took the anise star and ginger out, since I didn't want the thing to actually taste like licorice or ginger.
- Took several cups of broth out and replaced them with water, since the whole thing seemed pretty strong. I got it to a point where it tasted just slightly weaker than I wanted the final product to taste, since I figured it would get concentrated in the pork and could be cooked down later.
- Added a tiny bit of rice vinegar and a few tiny pieces of lime (mostly because all I had of the rice vinegar was a tiny bit). I had tested the lean meat by this point and was paranoid it would turn out too tough, and I thought acid might help with the tenderization and possibly help cut a little of the strong soy-y, sugar-y taste. The taste was fine--did it help with tenderization? I really have no idea.
8) After that, it sat on the stove for about five hours, and then when I had to leave the house, I turned the oven to 300, stuck the dutch oven in, let it sit for about 20 minutes, then turned off the heat before I left. I came back maybe four hours later, took it out, let it cool, then refrigerated it.
9) The next day, I scraped off some of the congealed surface fat (saving it, of course, just in case) and re-simmered a small portion uncovered, cooking down the broth a tiny bit and heating the meat through.
I ate it with steamed spinach and hot mustard (the Azuma way), and I have to say, I knew from sample pieces that it was going to be good, but I did not expect it to be as good as it was. It was really, REALLY good. No, the lean meat wasn't completely falling apart, but the overnight refrigeration and re-heat did good things for it--it was tender enough for me and tasted great soaked in the broth. And the fat? Holy melting goodness. It was perfect. Perfect!
The most fascinating part was what the simmering did to the pork skin itself. My boyfriend had gotten the other half of the pork belly (yeah, 6 pounds was only half) and had made porchetta (rolled, 5-hour-roasted pork belly) with it--also amazingly melty pork-y goodness, but the skin, while incredibly delicious, was still chewy and difficult to bite or cut through. Steamed and simmered, the skin on my buta no kakuni was barely recognizable as the same substance--it was practically a gel. Yeah, the kakuni aficionados here know what I'm talking about.
Again, I can't say for sure how my ideal end product compares to others' (I'm guessing the Japan experience was fancier than what my little Californian restaurant does), but I'd say that mine was about 95% as good as what I get at the izakaya back home. I have no complaints.
Anyhow, thanks so much to Da_Cook and everyone else on this thread for helping make my buta kakuni experiment a success! I hope you've all also achieved the pork belly of your dreams.
re: lineetta
Just stumbled across this lineeta, wow what an ordeal.
You did very well with this and I'm getting ready to do it again myself.
I think if you incorporated rice bran water into this preparation it would be even better. I also think the crucial cooling of the pork in it's own liquid overnight is the final key to success.
Love to hear if you would consider browning a piece or two just before the final reheat and what would the results be.
Goog luck, great cooking!
Da Cook


text:
Homemade stink bug traps squash store-bought models, researchers find
Stink bug traps may increase damage to tomato fruits
Planting cotton early may mean less stink bug damage
Characterization of stink bug saliva proteins opens door to controlling pests
New study may aid rearing of stink bugs for biological control
Growing populations of brown marmorated stink bug could harm late-season crops
Researcherargeting voracious Kudzu bug
Tracking the kudzu bug in Maryland
ARS scientists test improved stink bug trapping methods
Combating USDA's top-ranked invasive insect
Insects beware: The sea anemone is coming
As insects evolve to become resistant to insecticides, the need to develop new ways to control pests grows. A team of scientists from Leuven, Belgium have discovered that the sea anemone's venom harbors several toxins that ...
Nov 29, 2012 not rated yet 0
Biology and management of the green stink bug
Infestation of stink bugs continues to spread across Virginia
Prey pay a steep price to elude predators
(Phys.org) -- When the threat of predators lurks, prey often eat less to avoid being out in the open and vulnerable to attack.
Jul 11, 2012 not rated yet 0 |

subset: commoncrawl


text:
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text: I have 1983 ram D150 one day while at the store it started just fine and when I went to back it out it staled on me and would not start again. I coasted it down the hill and tried to jump start but nothing. I changed the plugs, wires, cap, rotor, fuel filter, fuel pump, Checked the Ignition coil (checked out just fine) Check the Voltage regulator (also fine). The battery is good i still have lights and the truck turns over but it just wont start. 1 more thing the guy at the parts store said to check the ignition control module and told me where to look its supposed to be on the drivers side wheel wall as pictured in the Haynes manual and it is nowhere to be found in my truck.. I am stumped at this point.. Any ideas?


text:
- Sam Ash Gift Guides
- Hot Deals
- Guitars
- Bass
- Accessories
- Live Sound
- Keyboards
- Microphones & Wireless
- Recording
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- Drums
- Books/DVDs
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For a limited time, Pioneer is manufacturing only 2,000 Pioneer nexus Rigs world-wide in an eye-catching, futuristic, Platinum finish! Each Rig consists of (2) CDJ-2000nexus-M Professional Multi-Players and (1) DJM- 900-M Advanced Multi Player. As an added bonus, Pioneer will also include in each CDJ-200-M box, (1) DAS-DGC020R Pioneer DJ coaxial cable ($149.00) value at no additional cost. These "Rigs" are all "Badge Serial Numbered" and when they are gone - they're all gone for good!


text:
Next, you'll be asked to connect with Twitter. Rest assured, we will never send a tweet from your account
without your permission.
We will send you an email with an invite soon.
Choctaw Fireman's Fair kicks off Friday: Residents across the Houma-Thibodaux area looking for a good time thi... http://t.co/sJ6lPgAo4T
Raw Video: At The White House Science Fair with Kal Penn & Valerie Jarrett: via @youtube
Firemen's Fair draws crowds, in spite of weather: Other than some rain and unusually cool weather, the Thiboda...
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New Iberia Fireman wants his Gold Badge - #Louisiana
See what's Trending Now for @BeEtLjOoZ
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text:
Panasonic LX3 no longer in-stock (sold out everywhere)
Update: The camera has now sold out in all the places mentioned in this blog post. The original post follows unaltered: If you have the hots for the Panasonic LX3K, and you want to have it NOW, and you don't mind paying the standard $500 price instead of the discounted lower price (went as low as $400 in the good old days), then head on over to OneCall where you can get the Panasonic LX3K for $500 plus $9 FedEx ground shipping.
But wait, there's more! If you want to save some money, and don't object to the silver color, you can get the silver LX3 for $430 with free shipping by J&R World on Amazon. Or you can buy it directly from J&R World for the same price, $430 with free ground shipping. Update! There's more now! B&H Photo joins the silver party, offering it also for $430 with free shipping and handling.
For more on this camera, be sure to check its list of reviews and camera diary.


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Recently the Dubai government has released a new regulation stipulate that starting from 4th March, 2012, all the buildings are required to install solar water heaters, or else they will not get approval for construction. All developers are required to get the solar heating system that certified by Dubai Central Laboratory prior for them to do the installation. And all the application submission for the design and planning are carried by a local engineering consulting firm.
Announcement by Dubai Government Toward Solar Water Heaters
According to the director of the government from Dubai development, Khalid Al Mulla, said that solar water heaters must provide at least 75% of the total hot water supply in a building; while for buildings that are having swimming pools, the supply shall not be less than 50%. All the solar installation and maintenance companies in Dubai need to be filed and approved by Dubai government, and those qualified companies are subject to regular maintenance.
The bore steps taken by Dubai government are with the purpose to save energy. Base on a reliable news report, Dubai Municipal committees have rolled out some conditions for all the new buildings that intend to build on Dubai land.
"The conditions for installation of water heaters that run by solar energy should comply with standards and technical specifications set by the municipality," the report said quoting Khalid Al Mulla, director, Buildings Department at Dubai Municipality.
Dubai Determination on Solar Water Heaters Utilization
Dubai government is emphasizing that the solar heating system that going to install in the buildings need to equipped with a backup system.
In accordance with an announcement released by Dubai Global Energy Forum 2011, the UAE stands out as the top energy exporter per capita compare to other nearby regions. Hence, the government is determine to cut down the usage in order to make Dubai to turn out to be the lowest-carbon economy region by establishing a sustainable as well as environmental-friendly policy for energy consumption.


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text:
The 2012 UAB women's soccer team looks to improve upon the 2011 season and attempt a run at both a Conference USA title and a bid to the NCAA Tournament. The Blazers finished 2011 with a 6-12-1 overall record, and went 3-7-1 in Conference USA action.
"The biggest thing is that we want to improve from last season, but to go further than that, our main goal is to get to the NCAA Tournament," Warren said. "Obviously we have to get better at every training session, every half per game, but we really just want to play withmore quality on our soccer.
A major focus for this season will be the team's mentality and focus.
"We have to have a better mentality, a winning mentality, a killer instinct. I came from a place where they win a lot of national championships, and it's important to have these young ladies have the same type of mentality where they want to get as far as they possibly can. I want them to do big things here. The soccer will take care of itself, but the mentality is everything. If you don't have the right mentality to succeed, it's going to be tough."
The Blazers will be introducing two new goalkeepers for the 2012 season, true freshmen Courtnie Northern, a native of Fort Worth, Texas, and Angelica Jimenez of Pembroke Pines, Fla.
"In goal, we're going to be starting Courtnie Northern, a freshman, and we're going to be expecting her to do good things and keep us afloat," Warren said. "Goalkeepers help you win games, and she's done a good job for us thus far."
On the defensive side, the UAB squad will have a good amount of experience right at the start of the season courtesy of returners Sam Bradford, a junior, fellow junior Jasmine Kauka, redshirt sophomore Kelsey Waechter, and junior transfer Amy Harrison.
"We're going to have an experienced back line, which will consist of Sam Bradford, Kelsey Waechter, Jasmine Kauka, and AmyHarrison," Warren said. "Mary Catherine Combs was a starter last year, but she's still coming back from injury. Once she comes back, we'll fit her into the back line."
The bulk of the Blazer experience will come from an extremely versatile midfield that will also take on the responsibilities in the forward position, led by captains Emma Jane Smith, a senior, and juniorKirsten Ebert.
Smith made nineteen appearances in her junior season and started in seventeen of those matches. The Jacksonville, Fla. native recorded a career high three goals, one assist, and seven points during the2011 campaign, and was also credited with 21 shot attempts, fourth highest on the squad. Smith hit her first game-winning goal in the 4-2 victory over Ole Miss (Sept. 17).
Ebert started in fourteen of sixteen appearances, and netted her first collegiate goal during her sophomore season during thegame at Kennesaw State (Sept. 11). Ebert was named to the Conference USA Commissioner's Honor Roll and also earned the league's Academic Medal.
"In the midfield, we'll probably have two starters returning in Emma Jane Smith and Kirsten Ebert, and a returner that will join them is Megan Collins," Warren said. "We also expect Johanna Liney to do very good things for us. A new starter, our target forward will be Abby Phillips."
For a team with twelve newcomers, ten of them true freshman, unity along with leadership from the returning players will be crucial for the squad's success.
"We have a lot of returners that will be starting this year, and I expect big things from all of them," Warren said. "There's no one player or two players that we hinge on, all these young ladies, the returners, have had a great spring and should do a good job."
The 2012 freshman class will feature a number of players who should make an immediate impact.
"Isabel Shanteau is a freshman that will come in and we hope to see good things from," Warren said. "Paige Hanks, once she's healed up, we expect her to make an immediate impact, and Paige Hoffman will give us a big boost in the midfield as well. Others will help us, but thesegirls will really give us what we need in order to be successful."
The Blazers' 2012 schedule features a highly competitive non-conference slate where the squad will spend six of the eight matches on the road. The schedule starts off facing Oregon State and Oregon on Aug. 17 and 19. UAB will kick off its home schedule hosting in-state foe Alabama at West Campus Field on Aug. 26 before hostingOklahoma State on Aug. 31.
UAB will wrap the eight-team non-conference schedule on the road, facing Samford and Ole Miss on Sept. 2 and 7, respectively, before traveling to Florida to face Stetson University (Sept. 14) and Florida Atlantic University (Sept. 16).
Conference USA action begins on Friday, Sept. 21 with the Blazers hosting Southern Miss, followed by a match against UCF on Sept. 23. UAB will remain at home to take on Marshall (Sept. 28) and East Carolina (Sept. 30) before traveling to El Paso, Texas and Colorado Springs, Colo. to face UTEP and Colorado College on Oct. 5 and 7.
The squad will return to West Campus Field on Oct. 12 and 14 to host Houston and Rice before embarking on its final road trip of the regular season, taking on SMU and Tulsa on Oct. 19 and 21.
UAB will wrap the season at home against five-time defending C-USA champion Memphis on Thursday, Oct 25.
The Conference USA Championship will be held Oct. 31 to Nov. 4 in El Paso, Texas, and NCAA Tournament action will begin the following week.


text:
Definition of mass defect in English:
mass defectLine breaks: mass de¦fect
The difference between the mass of an isotope and its mass number, representing binding energy.
More example sentences
- Hence, the holding together of protons and neutrons in a nucleus can also be explained by the concept of binding energy and mass defect.
- The mass defect that occurs during the fission reactions of an atomic bomb explosion, however, is the product of uncontrolled chain reactions.
- Heavy hydrogen was chosen as the element first to be examined, because the diplon has a small mass defect and also because it is the simplest of all nuclear systems and its properties are as important in nuclear theory as the hydrogen atom is in atomic theory.
Definition of mass defect in:
- The US English dictionary
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text:
By iDiva | January 30, 2013, 11:10 am IST Relationships
Siddhartha Roy Kapur: The first time he saw Vidya Balan, the two decided to be friends. Gradually they fell in love with each other and today the couple is married. The actress, who is known to be proud of her curves, is one of the very few who don't believe in being part of the rat race. Hubby Siddharth Roy Kapur is a lucky man after all!


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If you like these stories about my experience in Paris, visit my new tumblr page. It serves as my personal blog and contains links to my resumé and some published writing that I've done. As always, thanks for reading.
Hey, i googled paris tumblr because i know those who tumbl have the best ideas and your blog came up! I am going to visit Paris in a week and I just wanted to say thanks for your posts because I now have some ideas of what I want to do, especially Giverny!!
samalita said: Hi Sarah! My name is Sammi, and I'm a junior at Mizzou planning on going to Sciences Po in the spring. My mom is starting to have a minor panic attack about housing, and I was wondering if you have any tips for finding a good place to live (or what not to do). Thanks so much, and I've enjoyed your blog!
Hey, Sammi! I would definitely recommend going through Chuck at Paris Academic Rentals. I think that is the service that the people in the Mizzou study abroad office will provide. My roommate and I found a relatively cheap (for Paris), two bedroom place in the Latin Quarter through him and we were the only ones of the program who used that service — AND ours was the cheapest.
I would also really recommend considering living with a French family. I wish that I would have done this so that I could practice my French more and have meals. Paris Academic Rentals can find you a family too, you can check your preference when filling out a request form.
Here is my mizzou email, email me anytime if you want to meet and talk, or if you have more questions. I'm so excited for you!
Well. I have been home for about two weeks, and the novelty of it all is wearing off. I've seen people who I missed, and eaten at all the restaurants I missed, and spent time with my family. I've driven enough, seen enough trucks, worn enough T-shirts, had enough sales tax, worked enough, listened to enough of my radio station. Now, I miss France.
I miss France and its 90 cent baguettes, and all of the wonderful people who I met over there. My dad bought me a baguette at a bakery in Des Moines the other day and he was four dollars poorer for it. Why does that cost so much? I don't understand.
Yes, I am a little depressed. Why would I want to drive downtown for an eight hour restaurant shift, when I can walk outside to this giant river that runs through this one historic city and watch all sorts of weird people walk around. Oh reality, why do you have to sting so badly.
Alas I will get over it. It is great to be in Ankeny with my family, it really is. And I will keep busy this summer with work, and summer reading and helping my sister get ready for her first year of college. I am working at a new restaurant in downtown Des Moines called Americana. It is a nice place, come visit! On Wednesday, I will start a summer student position at Meredith publishing. Stay tuned to my blog. It has been in a slight coma for these two weeks, but still lives. I'm planning where to go with it next, so keep reading.
Everything is packed, and I am still up of course, after getting back late from a dinner party and saying goodbye to people, and walking home along the Seine and past the Notre Dame one last time. Its three in the morning here and I don't think I will be able to sleep before my shuttle at 5:50. I'm worrying about traveling again, and everything working out. I'm feeling depressed about leaving, but very excited to see my family waiting for me at the airport. If I don't sleep, maybe I will be able to sleep on the plane, and then not be jet lagged tomorrow. We shall see.
Either way, this is my last post from France which is quite sad. I will still update this blog, though. So stay tuned - you might get to hear about my trip home as I take an interesting route from Paris, France to Houston, Texas to Des Moines. Thanks for reading throughout the semester. I enjoyed keeping the blog, and its been a great way to feel connected to you, practice my writing, and reminisce about all the things that have happened on my study abroad experience. I will see you all soon!
It has been a busy weekend filled with friends and falafel. Yes, I've had falafel every day of the weekend. I will miss its availability in the Jewish district, and the special pita bread, sauce, eggplant slices on top, pickled cucumbers, and cabbage. There is really nothing better.
Yesterday, I went to a picnic in the Luxembourg gardens organized by my friend, Camille. It was an end of the year picnic for lots of her friends before they all go to different countries for Sciences Po's mandatory year abroad for third year students. There is a picture (above) of all the different picnics on one lawn in the garden. It was completely full of people, mostly students. We were even a tourist photo attraction and I will now be in many people's Paris scrapbooks.
The picnic was great for me because I got to listen to and speak French. While there, Lizzi and I met a French Sciences Po student named Kevin, who is spending his year abroad at Mizzou next year! I think he was grateful to make Mizzou connections ahead of time, and I know we were happy because now we will have our own little link to Paris next year at Mizzou. We have already taught him some necessary college campus slang.
After the picnic, I had to say goodbye to Camille. My sweet, beautiful French friend is going to be spending next year in Korea so I demanded that she send me regular updates and pictures. I am so excited for her, she is so brave and smart, but it was sad to say goodbye.
Last night was spent at what is quickly becoming my favorite hang-out spot in the city: the Pont des Arts bridge. We gathered lots of our friends, talked and drank champagne and wine for a few hours. I have packed a little today and will finish this afternoon. Just got a call from my shuttle to the airport and they will be picking me up at 5:50 in the morning. It's been awhile since I've seen that time of day.
I want to write a little bit about what I love about being in France. And since I've learned in my journalism classes that people like their information in list form, here goes.
1. Politeness: People actually say "enchanté" after meeting you. Even people my age. It's rude not to say "bonjour" before asking a sales clerk a question. I'm going to miss people greeting me when I walk into stores, and wishing me good day and goodbye when I leave. Today, I went to a big picnic where I only talked to a small group of people. When someone left the picnic, they went around and kissed everyone goodbye, even if we had never formally met.
2. No faux politeness: Your dinner or afternoon coffee in France won't get interrupted 20 times by waiters asking if everything is OK. Similarly, waiters don't really chat to you while on the job, there is an aloof disconnect between waiter and customer. This means that service industry people won't act like your best friend and then complain about you to their coworkers in the back kitchen (hmmm I've never done that).
2. More general open-mindedness: I've noticed this especially on the issue of homophobia - there's a lot less of it here. Guys are chummy, they hug, show affection and go out to dinner together. It's not a big deal. Most of the Europeans I've discussed this issue with, don't understand why a public figure or politician coming out as gay would affect their campaign or work. The mayor of Paris, Bertrand Delanoë, is openly gay.
3. Relaxation and friends always come first: Yesterday, I saw a bus driver stop the bus on the side of Boulevard Saint-Germain in central Paris so that a homeless man could come greet her with two kisses. Everyone picnics for hours. It's great.
4. The French language: I love this language. It can be confusing when talking to new people whether you use the formal form for "you" or the informal form. But, it's also a great way to know where you stand with someone. Calling people "tu" is so wonderfully informal and intimate, reserved for fellow students and family and friends. Calling people "vous" is a perfect way to show respect, for asking directions and for distracting strangers from any other annoying questions that I might have.


text:
DPMS Bolt Assembly AR-15 6.8mm Remington SPC Matte
Product #: 817575 DPMS #: BT-68
Product Information
DPMS offers replacement components for the AR-15 that are made to strict military specifications. These high quality components will provide excellent fit and reliable function in your AR series rifle and are perfect for upgrading exisitng components or replacing worn or broken parts.
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The total weight of the product, including the product's packaging as it sits on our shelf. Since some products ship directly from the Manufacturer, their weight may be unavailable. Because of variations in the manufacturing process, similar products may have differing weights. Unless the product is designated as "Ships Alone", Shipping Weight does not include the shipping box or packing materials associated with your order.
Product ships from MidwayUSA, separate from any other products on your order due to its size. Products that are Shipped Alone incur separate "Per Order" and "Per Pound" shipping charges.
Product is regulated by the US Department of Transportation (DOT) and cannot be shipped via USPS or air shipping methods. DOT-Regulated products must ship UPS Ground.
Product is restricted by shipping carriers and cannot be shipped to certain locations or via certain shipping methods.
Additional shipping charge for HazMat products. Carriers charge extra to ship packages with products they consider hazardous, such as reloading powder and primers.
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text: sorry if this is covered, i cant find it. i was running freenas 8 on my crappy noisy computer with 2 disks on it, running fine. i have reinstalled freenas 8 on another (quieter) computer, and i cant seem to figure out how to add the 2 disks to freenas without formatting them many thanks


text:
|For Sale: 109
|New: 11
|Recently Sold: 99
|Reduced: 50
|Average Home Price
|Average Sold Price
|Property Records: 5,514
|Foreclosed: N/A
The average home price in 08736 is $906,969, which is 69.1% lower than the average sold price in 08736 ($536,500) . The average home price per square foot in 08736 is $379 and about 2% of all homes in 08736 sold in the last 6 months. For 08736 home values, real estate prices, and city market trends, research the 5,514 property records or search our 99 recently sold or 109 homes for sale listings. Listing counts, 08736 home prices and home values in 08736 are sourced daily from listing and property data on realtor.com®, which is the most up-to-date and accurate aggregation of real estate listings in the industry and includes approximately 800 regional MLSs and is the official website of the National Association of Realtors®.
|Median Age
|Median Household Income


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We take a look at some of the best movies to hit the silver screen this year so far.
Quick Cuts: if comedies were haircuts...
BBC4 comedy Quick Cuts (Tuesdays 10pm) is set in a hairdressers and therefore wields the scissors, but what if other comedies came in for a haircut? What sort of haircut would a comedy be?
Here we run through ten potential customers for the staff in Quick Cuts and he's what we'd give them, whether they wanted it or not. Much like going to an actual salon.
Please click through to see more comedies as haircuts.
Vote now
Which is the best show from across the pond?
Thanks for being one of the first people to vote. Results will be available soon. Check for results
- 67 %Game of Thrones
6,473 votes
- Girls
389 votes
- Breaking Bad
2,025 votes
- Friday Night Lights
262 votes
- Vegas
549 votes
Total Responses: 9,698
Not scientifically valid. Results are updated every minute.
best of
Mr AngryBritain knows what is really going on in these hilarious celebrity pictures - here's his take on the LOL-tastic showbiz snaps of the week!
Big enough to stash your stuff, cool enough to guarantee you stay stylish
This weekend Pacific Rim stomps onto the silver screen - it's worth missing out on the sunshine for!
We pick our favourite dresses with sleeves for summer.
Celebrities talk a lot. Find out who said what in this week's round-up of the best and most talked-about quotes of the week...
Check out all the latest celebrity baby news...
2013 is half gone already, so it's time to relive the biggest celeb news stories of the year...
The sun is out and so are your sunnies, skirts and shoulders! Take a peek at this week's top summer looks.
This weekend Emma Watson graces the big screen again in Sofia Coppola's The Bling Ring, but what else should you be watching at the cinema?
Our pick of the 50 best bikinis
Bright colours, gems, crazy shapes...anything goes in the sunglasses world this season, as long as it's bold!


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2014 Southeast Michigan EMS EXPO
Botsford Hospital and Life Support Training Institute are proud to sponsor the 2014 Southeast Michigan EMS Expo.
Conference objectives are to enhance pre-hospital patient care knowledge and to further the education of pre-hospital care providers to improve patient outcomes.
Event Location
Suburban Collection Showplace is conveniently located at 46100 Grand River Avenue, between Novi and Beck Roads in Novi, MI. The facility can be accessed from I-96 at the Novi and Beck Road exits.
Visit suburbancollectionshowplace.com for more information and directions.
Event Accommodations:
The Hyatt Place at the Suburban Collection Showplace is offering discounted room rates of $129.00 +tax. Contact the Hyatt at 1-800-233-1234 or log on to http://novi.place.hyatt.com. Use the Group Code: G-EMSX to receive your discount. Reservations must be received on or before September 23, 2014.


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I can't remember the last time I was in the mood to get frustrated. It's why I rarely buy online.
I just don't have the emotional fortitude to endure online shopping carts and checkout processes. By the end of a buying session, I'm always left with ground-down teeth and a dozen less hairs (as you can tell by my photo below, I have very little to spare).
I'm not alone. PC World curmudgeon John Dvorak shares my pain. All his peeves are mine.
He rants about carts freezing during an order submission, entering phone numbers in the proper format, long forms and errors that force you reenter data, and the infamous "please do no hit the submit button twice" message.
Money quote:
None of this would bother me if shopping-cart software had just been invented. But this stuff, in Internet years, is old and established. Why haven't these simple flaws been changed by now? Do any of these vendors actually use this stuff? [Read the entire article]
I want to buy online – I really do – but it just hurts too much.
valid points, but please. whaaaaaaaaa! you're in the wrong business to be a luddite.
If you take the premise that every evolution in sales and commerce is supposed to reduce the friction for the consumer, I think it is easy to say that checking out of a shop online is still incredibly more work than it is to check out in a physical retail environment. Most people would prefer apples to apples to swipe and sign than fill out 20+ fields in a form. There is still a huge opportunity for someone to simplify this process and make it as easy as its off-line counterpart.
"Luddite" is definitely the wrong word. Anthony's suggesting that how people BUILD checkout processes is what's old and broken.
Besides, the technology's the simple part now; so there's no excuse.
This is about planning, and what's lagging these days is how ecommerce sites over-complicate the checkout and under-plan the experience.
I agree with Robert. we are passed the days when ordering online was a novelty and how clever it was when your order actually arrived. Some online shopping sites still think thats all that is needed. My wife and I both ordered items online in the last few weeks to be told the items were in stock and will be shipped promptly. Guess what,neither item was in stock and both missed critical birthday deadlines.
My recent "experience" is broken promises and poor telephone service follow up that lacks any ownership of the relationship. There is nothing better than seeing the whites of the eyes of people you are buying from. That is the experience online retailers need to capture or they will end up rightfully with " E Shutters" on their shop window.
[...] cites a few more reasons, none allude to the fact that many online shopping experiences still , um, suck. While allowing shoppers to shop online and purchase offline is still a vital health metric, we [...]
Shopping carts are not the problem. It's the buyer's buying process. The buyer expects their buying experienceto be the same on the web as it is at a local brick-mortar store. We can throw millions of dollars of technology and software development at a shopping cart checkout process but alas Mr. Eisenburg will STILL be releasing new articles, books and seminars on optimizing your shopping cart.
The solution? It will ultimately come down to acceptance by the Internet purchaser. Many of us have come the accept the fact that if we want stuff cheaper, quicker or easier we must endure a shopping cart checkout.
Buyers simply expect the best experience they can get. The buyer will not settle. She will look for more enlightened business people who will try harder and not smugly insist that they "get over it." Quicker, cheaper and easier are admirable characteristics but they are not always the only factors that make a purchase pleasant and fulfilling.
Google Checkout anyone? Or some sort of secure "wallet" on the customer's machine for one-click transactions.
Amazon got the easy checkout part right, if they would let me ditch all the recommendations and random buttons it would be even better.
it's only furstring when there is a poorly managed site


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After a week of saber rattling by US officials it seems the writing is on the wall. With the referendum coming in six days it looks as though Crimea will separate from Ukraine and join the Russian Federation. Russian forces are already within the country though they apparently are not wearing insignia. Even former Secretary [...]
Russia Likely To Keep Crimea
|By: DSWright Monday March 10, 2014 5:55 am
Former Defense Secretary Says President Obama Had No Confidence In Afghanistan War
|By: DSWright Wednesday January 8, 2014 5:54 am
Former Defense Secretary Robert Gates claims in his book that President Obama did not really believe in the war in Afghanistan even while agreeing to the troop surge. So although Obama acknowledged the reality everyone knows – that the war in Afghanistan is a complete waste of blood and treasure – he continues the war [...]
DADT Repeal: A 21st Century Civil Rights Victory
|By: David Dayen Tuesday September 20, 2011 6:20 am
At 12:01am, the military's Don't Ask Don't Tell policy was formally repealed. Gays and lesbians can now serve freely in the US Armed Forces. The official notice from the US Army was released last night, in a completely understated document. "The law is repealed," says the letter from Army Chief of Staff Ray Odierno, Secretary [...]
Behind the Scenes, Petraeus Lost in Afghanistan Deliberations
|By: David Dayen Thursday June 23, 2011 12:13 pm
Say what you will about President Obama's Afghanistan withdrawal plan, and I have. But it does appear clear that he stretched beyond the willingness of the generals. Although Mike Mullen has been outwardly supportive of the approach, he also called it "risky," saying that the withdrawal was more aggressive than he considered prudent. He calls [...]
Larger July Drawdown than Expected Floated for Afghanistan
|By: David Dayen Monday June 6, 2011 6:23 am
The Obama Administration is floating a steeper drawdown in Afghanistan than they contemplated in previous weeks, due to new "strategic considerations." While they call the considerations the war's cost and the killing of Osama bin Laden, the fact that 204 House members just voted for a quicker pullout, and the fact that there's an election [...]
Gates: "Somebody" Knew Bin Laden Was In Pakistan
|By: David Dayen Wednesday May 18, 2011 2:10 pm
Here's an unusually bold statement from Robert Gates: WASHINGTON – "Somebody" in Pakistan knew Osama bin Laden was hiding there, Defense Secretary Robert Gates said Wednesday. But he said he's seen evidence that the country's senior leadership was unaware the terror leader was in a compound a short distance from a Pakistani military facility. "I [...]
Libya: Send in the Drones
|By: David Dayen Thursday April 21, 2011 12:35 pm
Defense Secretary Robert Gates announced at a Pentagon briefing that President Obama has authorized the use of armed Predator drones over Libya. The unmanned planes have been used extensively in the Afghanistan and Pakistan missions, among other places. In fact, an amendment to the latest FAA Authorization bill, if passed by Congress, would allow for [...]
Names for Successor to Gates in Defense Department Floated
|By: David Dayen Tuesday April 12, 2011 10:01 am
Bloomberg has a list of names in the mix for succeeding Robert Gates at the Defense Department. Incidentally, the new Secretary of Defense could be the first Democrat at the position since William Perry left in 1997. So who are we looking at? Obama administration officials are considering Central Intelligence Agency director Leon Panetta, Democratic [...]
Gates Floats Continued US Presence in Iraq, Says Maliki Must Decide Soon
|By: David Dayen Thursday April 7, 2011 2:44 pm
I don't think there's a bigger campaign promise that Barack Obama made than getting troops out of Iraq. His opposition to the war is the reason he won the nomination; I don't even think that's a controversial statement. And of the many advances he's touted in his first week as a candidate for re-election, there [...]
US Withdraws Some Aircraft From Libya Mission; Rebel Army Fraying
|By: David Dayen Friday April 1, 2011 7:25 am
Robert Gates and Mike Mullen's hearings yesterday in front of Congress sometimes bordered on the bizarre. Gates said that perhaps the Libyan rebels should be armed, but that other countries should do it rather than the United States. Mullen said that, contrary to hopes, Col. Gadhafi was nowhere near on the verge of being deposed [...]
Support for Arming Libyan Rebels Wanes, Rules of Engagement Unclear
|By: David Dayen Thursday March 31, 2011 2:57 pm
The debate over whether to arm rebels in Libya still rages, although given that we have CIA operatives on the ground coordinating airstrikes and a secret finding authorizing the President to provide covert support, including arms shipments, it seems like something of a red herring. But for what it's worth, it's incredibly unpopular. We knew [...]


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tag:blogger.com,1999:blog-822018662815379685.post3394084413948654560..comments2014-09-18T13:43:46.849-07:00Comments on Flossie Teacakes: Paper pieced kaleidoscope updateFlorence (Flossie Teacakes)http://email@example.com:blogger.com,1999:blog-822018662815379685.post-11962896750441631252012-11-26T08:27:17.073-08:002012-11-26T08:27:17.073-08:00It;s gorgeous. I would want to protect it too. Co...It;s gorgeous. I would want to protect it too. Colours are sumptuous.Annabellouisehttp://email@example.com:blogger.com,1999:blog-822018662815379685.post-67692501937748385112012-11-26T03:36:29.415-08:002012-11-26T03:36:29.415-08:00How amazing, although scary too - I frequently onl...How amazing, although scary too - I frequently only just spot vital things in the moment before they are sucked up!

I think I've seen your quilt top now - gorgeous! xFlorence (Flossie Teacakes)http://email@example.com:blogger.com,1999:blog-822018662815379685.post-25005502370304052752012-11-26T03:35:03.997-08:002012-11-26T03:35:03.997-08:00Thank you! xThank you! xFlorence (Flossie Teacakes)http://email@example.com:blogger.com,1999:blog-822018662815379685.post-79774672584575892142012-11-26T03:34:45.302-08:002012-11-26T03:34:45.302-08:00I don't think you do at all! Although, that...I don't think you do at all! Although, that's a look that's a skill in its own right - the few times I've tried to make something appear nonchantantly scrappy I realise what an art form it is and that there's a lot of intent in what at first impression looks carelessly thrown together. Florence (Flossie Teacakes)http://email@example.com:blogger.com,1999:blog-822018662815379685.post-88564919667882283462012-11-26T03:33:09.955-08:002012-11-26T03:33:09.955-08:00It's odd, isn't it. I'd love it to be,...It's odd, isn't it. I'd love it to be, but you can never tell quite what will be valued by generations to come or what will suddenly look dated and unattractive to their eyes. Florence (Flossie Teacakes)http://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-31014331280780140612012-11-26T03:32:07.101-08:002012-11-26T03:32:07.101-08:00I'm so pleased - thank you. xI'm so pleased - thank you. xFlorence (Flossie Teacakes)http://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-84655382710197894812012-11-26T03:31:19.121-08:002012-11-26T03:31:19.121-08:00What a lovely idea - although now have the frame s...What a lovely idea - although now have the frame sorted - I think! Florence (Flossie Teacakes)http://email@example.com:blogger.com,1999:blog-822018662815379685.post-5756527677978978682012-11-26T03:30:21.557-08:002012-11-26T03:30:21.557-08:00Well, I don't know about others, but to pack t...Well, I don't know about others, but to pack the tree away at the end of Christmas tends to take nearly three hours by the time we've untangled the many sets of lights and hoovered up all the dropped needles and put it all back up into the loft...to me that seems like a fair amount of time Jane has saved! It was a rather tongue-in-cheek comment though and not intended to be taken literally. Florence (Flossie Teacakes)http://email@example.com:blogger.com,1999:blog-822018662815379685.post-49650628563836352552012-11-26T03:28:31.610-08:002012-11-26T03:28:31.610-08:00You're so right - a rectangular frame was a ho...You're so right - a rectangular frame was a horrific idea. Sometimes I need to be saved from my own bad ideas. Thank you. xFlorence (Flossie Teacakes)http://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-18129030681231863002012-11-26T03:27:50.547-08:002012-11-26T03:27:50.547-08:00Nina, hanging it without a glass frame would be so...Nina, hanging it without a glass frame would be so stressful with my Monica tendencies! My husband would accidentally knock and then it wouldn't hang straight and I would sit talking to people at dinner unable to focus on the conversation, just wanting desperately to straighten the wallhanging. It would be awful and I would end up loathing it. In my head a wallhanging is a very different thing from a quilt - I actively enjoy seeing quilts being used, dragged around the house and becoming part of a den...wall hangings fall into a different category for me where I want them to be neat and lie perfectly flat!Florence (Flossie Teacakes)http://email@example.com:blogger.com,1999:blog-822018662815379685.post-15435703218875758802012-11-23T11:33:13.170-08:002012-11-23T11:33:13.170-08:00You can get 'old' frames made too. Frinton...You can get 'old' frames made too. Frinton do mouldings in lots of ornate styles that I'm sure a local framing shop would be able to source for you. I think, having spent so much time designing and sewing this, it would be a shame to spoil it by putting it in a rectangular frame!smeehttp://email@example.com:blogger.com,1999:blog-822018662815379685.post-70941872836338416122012-11-22T16:04:12.251-08:002012-11-22T16:04:12.251-08:00Wow, it just keeps getting lovelier! You could put...Wow, it just keeps getting lovelier! You could put a square piece in a rectangular frame, couldn't you? You'd just have to put something behind it that would show more in some places than others. But I'm wondering why you don't hang it like a quilt, with no frame. My parents have various textiles hung on their walls, and I think it's nice for fabric not to be behind glass - you can see the texture much more. How did you solve your fabric crisis in the end, by the way?Ninahttp://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-1380818863715755402012-11-22T15:31:45.021-08:002012-11-22T15:31:45.021-08:00I am not getting the connection between leaving th...I am not getting the connection between leaving the tree up and having lots more time - or the connection with not vacuuming. Presumably everyone else email@example.com:blogger.com,1999:blog-822018662815379685.post-87592851221679243112012-11-22T10:38:19.760-08:002012-11-22T10:38:19.760-08:00Have you thought about making a frame from old woo...Have you thought about making a frame from old wood instead? Fence and barn wood can be gorgeous.Lishttp://email@example.com:blogger.com,1999:blog-822018662815379685.post-69441413829277910482012-11-22T10:05:44.176-08:002012-11-22T10:05:44.176-08:00WAUW !!! Lovely patternWAUW !!! Lovely patternElizabethhttp://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-11575370381384356842012-11-22T09:54:30.324-08:002012-11-22T09:54:30.324-08:00Stunning! Nothing more to be said (although if you...Stunning! Nothing more to be said (although if you ever fancy giving it away.........)Lynne Whttp://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-74581360041294386302012-11-22T08:33:18.170-08:002012-11-22T08:33:18.170-08:00This becomes more stunning with every stage. We c...This becomes more stunning with every stage. We can, as the branding goes, make a quilt in a day, but at a cost. You're creating something that will be appreciated for generations. I am enjoying the process!Jennyhttp://email@example.com:blogger.com,1999:blog-822018662815379685.post-25820219033444480282012-11-22T07:55:25.627-08:002012-11-22T07:55:25.627-08:00Oh my goodness, I nearly fell off my chair when I ...Oh my goodness, I nearly fell off my chair when I saw my name there! Emailing you now, thank you so much!
PS. Your kaleidescope is amazing, I'm really enjoying seeing it "grow"
Rachel xRachelhttp://email@example.com:blogger.com,1999:blog-822018662815379685.post-80145146862587429992012-11-22T07:14:11.103-08:002012-11-22T07:14:11.103-08:00I absolutely love your wall hanging! I can only im...I absolutely love your wall hanging! I can only imgine how amazing it looks in the 'flesh'. I'd definately like to work on a piece like this one day that could be passed down through the family. Do you intend it to become a heirloom piece Florence? PatchyLovehttp://email@example.com:blogger.com,1999:blog-822018662815379685.post-54702474062535780782012-11-22T06:46:46.183-08:002012-11-22T06:46:46.183-08:00Congrats to the winner! And your piece is beautifu...Congrats to the winner!
And your piece is beautiful! I'm envious of your ability to design the pattern and select fabrics for something like this--it all looks so cohesive and meant to be. I must resort to a very scrappy look with my things as I couldn't achieve what you do no matter how very hard I tried :)Bethanyhttp://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-1682054382901088392012-11-22T06:21:15.206-08:002012-11-22T06:21:15.206-08:00It's stunning!!!It's stunning!!!Archie the wonder doghttp://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-76897829819790255952012-11-22T05:10:13.632-08:002012-11-22T05:10:13.632-08:00holy moly, this is an amazing design, impeccably e...holy moly, this is an amazing design, impeccably executed. whoa!cauchy09http://email@example.com:blogger.com,1999:blog-822018662815379685.post-47852568485803488482012-11-22T04:09:07.442-08:002012-11-22T04:09:07.442-08:00I love how much depth it has, the colours really w...I love how much depth it has, the colours really work well together :)
My attitude to cleaning is to do little bits when I can - I'm the person who wipes down counter tops and puts away dishes while the kettle boils, and scrubs tiles while having a shower.Dichohechohttp://firstname.lastname@example.com:blogger.com,1999:blog-822018662815379685.post-47686792458007716622012-11-22T03:29:58.320-08:002012-11-22T03:29:58.320-08:00The project is looking lovely Florence. I really d...The project is looking lovely Florence. I really do think you should leave that vac alone and finish it!

My attitude to vacuuming is even more casual... I bought a Roomba and let it seek and destroy to its heart's desire while I work/sew (okay mostly sew).

I've just completed a scrappy quilt top but can't now decide if it needs a border or not, I guess this will be the dilema of the day.

Ruth xRuthDesignshttp://firstname.lastname@example.com


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Drashti Dhami as Geet & Gurmeet Choudhary as Maan in promo making
Drashti Dhami as Geet & Gurmeet Choudhary as Maan in promo making
Courtesy: Geet Hui Sabse Parayi
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Celebrity : Gurmeet Choudhary , Drashti Dhami
TV Show : Geet Hui Sabse Parayi [ Geet Hui Sabse Parayi Forum ]
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Drashti Dhami gud evening
loads of love
take care
Drashti Dhami, GR8 performance in Madhubala...
Keep rocking Angel...
Wow!!! Princess i miss watching you in these patialas at times
Soo cute..n adorable drashti.
drashti you are very very beautiful. i love your show. madhubala rocks. keep smiling. god bless you
drashti you are very very gorgeous. i love you. you are doing great job in madhubala...
this popular pair really had amazing chemistry on reel.
drashti u r most hardworkin actress of tv industry..luved u in 2days epi waitin tmr eagerly..story is takin grip..n entry madhubala's father is bit scary bt it is gonna b interesting..luv drashti..keep it up..
How pure hearted You are Drashti !!! A wonderful person, rarely found in this world Drashti, u r perfect choice to play the role of Madhubala...
Drashti, u r perfect choice to play the role of Madhubala...


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SEOUL, South Korea (AP) - The Obama administration is facing a new set of worries about North Korea.
A scientist who recently visited the north says a new, highly sophisticated uranium enrichment facility has been built there -- secretly, and with remarkable speed.
The development comes as the White House sends its special envoy on North Korea for talks with officials in South Korea, Japan and China this week.
The chairman of the Joint Chief of Staff, Adm. Mike Mullen, tells CNN that it's just another step by North Korea toward "destabilizing the region." He says it confirms the fears the U.S. has had for years about North Korea's nuclear activities.
As for why North Korea is letting the world know about this facility now, a South Korean professor says it seems to be an effort to force the United States back into nuclear negotiations. He says it's also an attempt by the North to build loyalty in its military brass during a change of leadership.
The Obama administration has rejected direct talks with North Korea following its nuclear and missile tests last year, and after an international finding that a North Korean torpedo sank a South Korean warship in March, killing 46 sailors.
(Copyright 2010 by The Associated Press. All Rights Reserved.)


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Assistance Dogs NQ sets itself apart from other organisations by being a truly charitable body. We strongly believe financial means should not be a barrier to people with disabilities enjoying the benefits of having an assistance dog.
If you can help by participating in our organisation, making a tax deductible financial contribution or sponsoring us in some other way, we and the dogs would greatly appreciate it.
If you think you can help in some way, please get in touch with us.


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A travel must have, this floppy raffia sun hat easily folds up for your suitcase or beach bag. Leather tie around brim is both stylish and functional. This chic hat easily shields all your happy sunny days. The ultimate travel accessory!
4.5" brim
14" circumference
100% raffia, leather tie
FOR CUSTOMER SERVICE INQUIRIES:Phone
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In SharePoint, permissions are inherited from the top-level site to a subsite to a list to an item in the list. But at any of those levels, you can break inheritance; for example, you can break inheritance for a list so that the list has permissions different from that of the site that contains the list. Because permissions inheritance can be broken at any of several levels, it can be difficult to determine exactly which permissions a specific user or group has to an object such as a SharePoint site, list, or item.
You can check what permissions a user or a group has to an object such as a SharePoint site, list or library, or an item.
To check permissions for a user or a group, you need the Enumerate Permissions permission, which by default means you need to be a member of the Owners group. Check with your site owner if you are unsure.
Note To use this feature, the server administrator must first install the SharePoint Administrator Toolkit. Find links to download the Toolkit in the See Also section.
Top of Page
If the name of your list or library does not appear, click View All Site Content on the Quick Launch, and then click the name of your list or library.
For example, in a document library, click Document Library Settings.
The results display the permissions that the user or group has on an object, other permissions that may affect access to the object, and permissions granted through anonymous access.
If you are a site collection administrator, this section will display any additional permissions.
Permissions granted through policies, if any, will also display in this section.
If there are no permissions that affect a user or group, this section displays the message No other permissions.
If anonymous access is not enabled for the object, this section displays the message Anonymous access is not enabled on this scope.
Note Anonymous access cannot be enabled for an item. When you check permissions at an item-level, the section displays the message Anonymous access info is not applicable for this scope.


text: Nope, some other clowns were that, way too hack for me. My team was Lindsay Lohan's Lonlely Cokeheads Anonymous Sponsors. We ended up in 3rd, with only 2 guys for 6 of the 8 rounds. Not too shabby for our first go round. And I won the email question and got Tic Tac Toast. All I do is win


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| ■ How to use
Rainbow raises the SunCatcher is bathed in sunlight.
Cannot be rainbows in the weak light, such as fluorescent lights.
Therefore, placing in direct sunlight is the point.
Especially in the morning or evening sunshine hits from the next location, and Rainbow enters the clean rooms.
In addition, to where sunlight does not want to put Sun Catcher Aurora color is recommended.
Aurora colors shine different colors Rainbow there will be no. lamps glitter and even light bulbs
Is wheel! how is you'd hook hook screw-what is.
What has become a hook which can directly install, curtain Rails.
Crystal glass mix lead to increase the degree of transparency for the weight than meets the eye.
So fall risk is established in, such as Pushpin cannot be recommended.
■ How to care
And while using Crystal will be cloudy.
That if the soft cloth with a soft cloth.
What ( especially have subjected Aurora processing ) may also rub too hard and it'll hurt so be careful.
■ fire information
During the customer there are people who are worried about fire.
However, is not a Sun Catcher, the magnifying glass to gather at one point light
Location sunny sunshine and worry out Rainbow spreading of the place.
Swarovski ones use the Germany-made crystal , so price compared to less than half!
Is easy to rotate the Sun Catcher, swaying in the wind ,14 mm octagonal part.
|[Product details]
And Germany-made crystal ball: 30 mm
- Made in Germany octagonal Crystal: 14 mm x 6
- Full length: approx. 20 cm
This product cannot be shipped to United States from the store.
Please contact the store for further information.


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Heart Transplant Support Group
In this support group you will have the opportunity to see and interact with other people who are waiting for a heart transplant, as well as some who have already had a heart transplant. This support group is highly recommended for those who are being evaluated for a heart transplant.
This group focuses on issues relating to ongoing adjustments, goal setting and general reentry to full physical and emotional function.
Select a Date
|Date & Time
|Presented by
3rd Tuesdays 2:30 pm - 4:30 pm
Sharp Memorial Hospital
Sharp Memorial Outpatient Pavilion Conference Rooms A & B
|More info


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JACKSON, MS (WLBT) - When you hear the sound of horses clip-clopping down Capital Street, you know the Dixie National Rodeo is here!
Saturday morning, the Rodeo Parade officially kicked off the Dixie National Rodeo at the state fairgrounds in Jackson. This year, the Rodeo Parade was bigger and better than ever with more participants in cars, on motorcycles, marching and parading down the street.
It's a great event for families. Children dive for candy and stare in awe as the parade goes by.
The parade and the rodeo are great for Mississippi's economy too. "The money that's spent here, great times people have here, all these kids that show livestock, they ride, Marsha and I always support this because it's a great thing," says Governor Haley Barbour.
Governor Barbour and First Lady Marsha Barbour join Agriculture Commissioner Lester Spell in the parade every year.
The rodeo runs until Wednesday night.