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November 2013 Cookbooks of the Month: MARCELLA HAZAN MONTH
- BigSal Oct 31, 2013 08:09 PM
Welcome to the November 2013 Cookbooks of the Month. This month we pay homage to Marcella Hazan and discover (or rediscover) her collection of cookbooks.
To view the history of COTM and how it works, please visit this link:
For the nomination thread, please click here: http://chowhound.chow.com/topics/919575
For the voting thread, please click here: http://chowhound.chow.com/topics/920400
And the announcement thread: http://chowhound.chow.com/topics/921217
Please use this thread for general discussion of our November 2013 Cookbooks of the Month which includes THE ESSENTIALS OF CLASSIC ITALIAN COOKING, a revision and compilation of her first two books, The Classic Italian Cook Book and More Classic Italian Cooking (and please feel free to cook from either of these if you have them), MARCELLA'S ITALIAN KITCHEN, MARCELLA CUCINA, and MARCELLA SAYS…ITALIAN COOKING WISDOM FROM THE LEGENDARY TEACHER'S MASTER CLASSES WITH 120 OF HER IRRESISTIBLE NEW RECIPES (hereinafter referred to as "the rest of Marcella's cookbook collection").
Feel free to discuss which recipes to choose, how you think the whole cookbook process is going, ingredient sources or any general comments about the books.
To post a review of any recipe, please select the appropriate thread below. If you are the first to report on a recipe, please reply to the original post. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.
Here are the links to the reporting threads for:
Appetizers; Soups
Essentials of Italian Cooking http://www.chowhound.com/topics/show/...
The rest of Marcella's cookbook collection http://chowhound.chow.com/topics/922492
Fish; Seafood; Meats; Poultry and Rabbit
The Essentials of Italian Cooking http://www.chowhound.com/topics/show/...
The rest of Marcella's cookbook collection http://chowhound.chow.com/topics/922496
Vegetables; Salads
The Essentials of Italian Cooking http://www.chowhound.com/topics/show/...
The rest of Marcella's cookbook collection http://chowhound.chow.com/topics/922493
Pasta; Risotto and Polenta
The Essentials of Italian Cooking http://www.chowhound.com/topics/show/...
The rest of Marcella's cookbook collection http://chowhound.chow.com/topics/922494
Breads; Desserts
The Essentials of Italian Cooking http://chowhound.chow.com/topics/325705
The rest of Marcella's cookbook collection http://chowhound.chow.com/topics/922495
It turns out I own a copy of Marcella Cucina. It was among the 20 cookbooks I got in a box at an estate sale early this summer. The family shared that the owner had an entire wall of books and very much enjoyed cooking. My to-do list (from July!) includes the entry "make 1 recipe a week from those books" but I hadn't gotten around to looking at the 20 books until just now. Meant to be.
In the intro section, Marcella tells a warm story of her early cooking as a new bride, She created this cookbook by continuing to cook meals for her husband.
I plan to try making egg noodles. One sauce. And perhaps some of the desserts - the p. 428 Venetian Raisin and Polenta (cornmeal) cookies caught my eye as did the p. 418 Apple Tart
re: MidwesternerTT
Midwestener, I made egg noodles from this very book (Marcella Cucina) in her section "Making Egg Pasta at Home" on p. 119. I can only say that it was the most detailed, informative, fool-proof explanation of making pasta at home that I could ever imagine. It went one for six pages--with small but helpful photos--and that's just for the pasta-machine version! Directions for rolling it by hand took another six pages!
It works, even for, or perhaps especially for, absolute novices like me. Do try it.
re: Goblin
Thanks for the encouragement. I read the 12 pages this afternoon and thought I might be over-reaching. Mine will need to be rolled by hand.
re: MidwesternerTT
I can't wait to read about your success! Her directions are really useful. Keep us all posted!
re: Goblin
My review is up now, Goblin. Edible but not a repeater for me.
re: jpr54_1
Q and JPR thank you. Not 100% but I'm working on it. Trying to recover from the BRAT diet. No appetite, Bon or otherwise.
re: Gio
Poor thing. I went through that about a week ago. I was supposed to chaperone a school field trip. Drove over an hour to get there, having to stop twice on the way. The teacher took one look at me and said "go home." No fun at all, but it does pass fairly quickly. Wishing you a speedy recovery.
re: Gio
Best wishes for a full recovery.
Hello all
I'm planning to make the Risotto with Sausages from Pg. 257 of Essentials and I am a bit confused by the sausage in the ingredient list. It calls for "mild, sweet pork sausage, cut into disks about 1/3 inch thick"
Am I correct in assuming that I should go with a sweet (as in not spicy) Italian sausage? I also assumed she wants you to use raw sausage, but then the instruction to slice and saute seems odd since I would usually remove from the casing and crumble.
Have I interpreted incorrectly, any assistance from any old hands at Italian cuisine would be much appreciated.
re: delys77
Just read through this recipe and it does appear that you slice the sausage; and it is sweet [not spicy] sausage. I would still remove the casing. I think she wants that nice brown sweetness that sautéeing sliced sausage gives you. Probably looks prettier as well.
re: smtucker
Thanks smtucker, I'll give it a try. I just assumed raw sausage would crumble when slicing. Either way, I'm sure the flavour will be nice.
Hm, I'm stumped as to where to put a frittata recipe. I don't have the book with me, but I believe it is a separate chapter and I'm not sure which category it would go into. I made the zucchini firttata from Essentials but I'm at a loss as to where it should go. Pardon the silly question.
re: delys77
Delys, I don't have the Essentials book, however, I notice that someone else made the same frittata and posted it in the original thread. So I think that's where you ought to post your report since that thread is now active for this COTM. Unfortunately that person didn't post the page number. Here's the link to that report:
re: delys77
Not a silly question, a very good one. Based on how Essentials is laid out, I suspect that the original COTM coordinator meant to have frittate, polenta, crespelle and gnocchi to be part of the other starches section, but feel free to post where you see fit. In Marcella's other books, frittate are in the appetizers and first course sections, depending on the book.
BTW, your post/picture on the Spinach Sauce with Ricotta and Ham are very tempting. I'll be buying some ricotta and rigatoni soon.
re: BigSal
Thanks BigSal, I hope you enjoy it.
I think I'm going to put the frittata with the appetizer section as that seems to be how many people enjoy them.
I have discovered a blog written by 9 people who cooked through "Essentials of Italian Cooking" everyday a few years ago, 2010 - 2012, till they finished the book. One recipe by one person each day. They all reported about their results, with input from both Victor and Marcella, I might add.
On the home page are their final thoughts. The index is on the right side of the page. The actual recipes are not given but their reports are much like ours and are not only interesting to read but potentially helpful as well:
Psst Delys, here's your frittata, just zucchini & basil...
Nice tribute to Marcella in this week's NY Times Magazine section
Pardon the interruption, but the nominations thread is now up. Join us here: http://chowhound.chow.com/topics/923422.
re: BigSal
Crazy quiet month here isn't it...
re: delys77
I'm surprised how quiet it is too. I am still waiting on Essentials from my library, but am having fun working with Marcella's Italian Kitchen.
re: Gio
I haven't had the time to cook that I had hoped to have this month : ( Since I was limited I made some of MH's classics- the pan roasted chicken and a bolognese sauce with pasta last night. They were just good I guess. Wish I had time to try more adventurous ones.
I am returning the cookbooks to my library today. I tried to renew them one more week but someone -another CH perhaps?- has requested them so I must return. But maybe they will enjoy and have more time.
Will someone who owns the Essentials book please clarify for me: For the onion/butter/tomato sauce some on-line recipes have 5 Tblspns butter and some, namely Guliano Hazan, have 8 Ts in the recipe. Some on-line recipes have 2 cups Italian canned tomatoes, some have 28 oz.
Please tell me what the original recipe says. MTIA!
May an experienced home cook ask a fundamental question here?
Marcella Hazan's famous books, which made her name familiar in North America, are the Classic Italian Cookbook and its sequel. Those two books correspond to Julia Child's "Mastering the Art of French Cooking" and its sequel. All four of these seminal books remain easily, abundantly, cheaply available on the used market, in libraries, and in countless home collections.
Why then (other than as some kind of favor to the publisher) is the later, commercial reissue (as "Essentials of Italian Cooking") treated on this site as if it, rather than the originals, were Marcella Hazan's basic cookbook? It's a secondary, derivative version of what made Marcella famous -- more than that: in order to save space, it edited out most of the side comments, anecdotes and opinions that made the originals unforgettable. It is NO more available than the originals, unless you strictly limit yourself to books current retailers are actively pushing.
Did people start subordinating the "Mastering" books or relegating them to a "rest of" category after Julia Child's fame prompted other books, later in her life? That's not my impression. When that young woman cooked through Julia Child and blogged about it a few years back (movified as "Julie and Julia") she went with the original, not a later issue.
I suspect people are missing out on part of what Marcella was all about if they work from a derived compilation that omits things like "This dish should be reserved for lovers..." or Marcella's tirades about what is wrong with "show" kitchens, or what she found regrettable about some US adaptations of Italian food.
Can anyone enlighten me further?
re: eatzalot
Certainly anyone may ask a question about the Cookbooks of the Month. Everyone is welcome here. As for this month in particular my impression of why the Essentials book was chosen instead of her "Classic Italian Cookbook" is simply because that's the book most of the people who wanted to participate either already owned or had access to.
All Marcella's other books are accounted for, however, in the reporting threads. So people who do own or have access to the Classic book will find opportunity within the links to our reporting threads. For example, I'm cooking from "Marcella's Italian Kitchen". Additionally, if one finds an online recipe and cooks from that it can be reported on as well. We certainly are not limited. Even if you don't see the Classic listed, you would simply report under "The rest of Marcella's cookbook collection" and state which book it is on which you are reporting.
Addendum: To say the reason we chose the Essentials book "(other than as some kind of favor to the publisher)" is demeaning and takes no account of our wish to remain as neutral as possible. We all cook and eat for fun here, not for anyone's profit.
re: Gio
Thanks for thoughtful response, Gio.
It was far from my intention to "demean" anyone, but I did want to raise a pervasive bias phenomenon, conspicuous for years in "cookbook" threads (not just on this site either, but specifically here). The universe of books considered and discussed in these threads is often very heavily, even if unwittingly, constrained toward titles currently promoted. This may not be a conscious support of publisher marketing departments, but it has the effect. It's most conspicuous in threads with titles like "what cookbooks are in your wish list" that discuss just new releases, or currently promoted ones.
The objections to that are: (1) EXTREME narrowing of the range of books considered. Like, 100:1. Many people who have wide experience with cookbooks can tell you that the best available cookbook on a given topic is rarely the latest one touted in advertisements, bookstores, and the Food Network. (It may still be in bookstores -- it will likely have been selling for 20 or 30 years, a more objective merit indicator than advertising.)
(2) A presumption in earlier eras, that books not currently publisher-promoted were harder to get, is badly obsolete. The internet has made it as easy to get older titles on the "used" market as new ones. It's even cheaper, often: that's why even for cookbooks recently printed, I often send people to the used market where they find like-new copies at much lower prices. And of course there are libraries and existing collections.
So I'm concerned more generally about commercial promotion, and the attendant pop-culture buzz that it buys, limiting the scope of cookbooks that people recommend and discuss online. It creates a tide of unexamined assumption, against which any voice that knows about other and worthy titles must swim very hard. More examples in a separate reply here.
re: eatzalot
eatzalot, Thank you. Although some of us are indeed open to new and heavily publicized cookbooks since many are parents of small children, or full time workers and do need simple, easy get dinner-on-the-table-quickly type foods, many want to experience the best of whatever cuisine in which they are interested at the moment.
In past COTM years we have explored several Alice Waters books, Julia Child, and Elizabeth Davis. Personally, I loved cooking from the June 2009 COTM which was Elizabeth David Classics. That month concentrated on the book I think you have, " Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking".
So, I think, as a group we try to accommodate a wide variety of people who want the encouragement and support to tackle a cooking style they are unaccustomed to or an ethnic cuisine they want to learn more about.
Here's a link to the COTM archive.
re: Gio
The irrepressable Elizabeth David: I just posted a reference to a wonderful, folksy, addictive technique popular in parts of Europe that David identified in the aforementioned books, 50 years ago, as meat braises "a la Macaronade," third suggestion in this specific post:
IMO this is the sort of useful cooking principle that deserves to become known to all interested US cooks.
re: eatzalot
I had both "The Classic Italian Cook Book" and "More Classic Italian Cooking" and used them for years until they were splattered with flour and sauce and just about falling apart. I bought "Essentials of Classic Italian Cooking" not only because it contained 35 new recipes not in the previous books, but also because Judith Jones said at the time of publication that Hazan had revised many of the recipes, deciding they really didn't require the amount of fat called for in the original books. That appealed to me, as did the greatly expanded information on making pasta. I held on to the original books for a while, but I had already read them pretty much cover to cover and was turning exclusively to Essentials when it was time to cook. After a few years of never looking at them, I finally decided to relieve my overburdened cookbook shelves of the originals and just keep the updated book. It's a decision I never regretted.
re: eatzalot
(Long post; not for the faint of heart).
You raise a very interesting question, eatzalot, or rather questions, and they are worth asking.
First, why is "Essentials of Italian Cooking" treated as if it is a true compendium of Hazan's first two books (Classic and More Classic Italian Cuisine) when as you say, Essentials is a shorter, more derivative version of both? At least for the greater world out there, I strongly suspect it is for the same reasons that The French Chef Cookbook was later so popular, as well as the book From Julia's Kitchen. In other words, the latter two provide a shorter and more accessible entrée into (some of) the recipes of that Mastering I and II. In the case of Hazan, no doubt pressured by her publishers but also by her own mission to bring Italian cuisine to America, she then edited and authorized her own book, Essentials.
Secondly, is it a good or a bad thing for "diluted and edited versions" of great cookbooks like Hazan's original books to be treated as if they were the originals, especially on this site, where we do take cooking and the country/culture of origin seriously?
My opinion is that for the purposes of the November 2013 COTM, it was done to increase participation in a Hazan "Retrospective," if you will. I felt as if this month was a tribute to a great teacher and cookbook author whose mission (like Child's with French cuisine) was to popularize and make accessible Italian cooking in America. On my own part, I cooked (happily) this month out of the three Hazan cookbooks I owned, none of which was Essentials.
But you raise a good point and I think that it is one that we Chowhounds who participate in the COTMs have to keep negotiating each time we vote on and choose a cookbook from another culture/cuisine. It comes down to some fundamental questions: How authentic are ANY books written for an audience that may be a region or a continent away, not to mention a completely different culture? How do we cope with the need for different ingredients than may be readily available and are substitutions acceptable? And how much are we willing to compromise? I feel as if the COTM participants do a good job of choosing different books from different cultures. I may not participate in some of them for various reasons, but then the next month I might feel happy to do so.
A third question you made me think about is: did this subordination of Hazan's first cookbooks into the "rest of" category happen more in the case of Hazan's books than with Child's? Again, an interesting idea that could be debated but I think it has some validity. Why do Child's Mastering I and II remain permanent icons of French cuisine in American cookbooks? Leaving aside the points I made in the first paragraph about the popularity of The French Chef Cookbook and From Julia's Kitchen, I think that there are several reasons. Child's was the first to create such books for a post-war US that wanted desperately to catch up with European food and culture. Also, one could say that she was totally "geeky" about explaining every step and every rationale and thus made her recipes work for cooks unfamiliar with the discipline of recipes that did not use condensed soups, for instance (like me as a rank beginner to cooking) ;-) And she had the knowledgeable and opinionated help of Simone Beck and Louise Bertholle (at least in Mastering I) in doing so.
Not to denigrate Hazan's great contribution, but is it a question of comparing Italian to French cuisine? Let the debate begin! ;-)
re: Goblin
"How authentic are ANY books written for an audience that may be a region or a continent away, not to mention a completely different culture?"
I didn't mean to get into that separate and worthy topic here -- if the interest were original national authority, we'd be looking to sources like Ada Boni, whom Marcella cited, in awe, as her own reference. Credit does belong to people like Marcella, the Romagnolis, Julia Child, and others I could mention for faithfully popularizing venerable national cuisines in remote new places like North America. (Julia Child is habitually misrepresented in pop culture -- for one thing she was only the latest of many US authors, EVEN after WW2, covering similar ground; her real novelty was TV; still her books were reasonably faithful to the Escoffier canon they adapted, and they had effect.)
Of more concern to me is neglect of the really seminal, original, permanently useful authors for English-speaking home cooks.
Several years ago I spent time discussing cookbooks with a great and influential US restaurant chef. We both were visiting a home that housed a comprehensive US cookbook collection (like, ALL of them). Whose owner incidentally was fond of statements like "very few original recipes have been published here since the 1930s" -- unlike many people, she could prove it.
I asked the chef what he considered really important, landmark cookbooks for US home cooks. He said, basically, that the same set of authors had influenced him as with other modern US restaurant innovators like Alice Waters. The most honest, penetrating and original writers in English, like Elizabeth David and Richard Olney. (Note I've been using one of David's compilations in the last year, and learning many things about Mediterranean cooking, in fact it helps illuminate and clarify Marcella Hazan and Ada Boni, being written by an English speaker, but one living on Mediterranean soil at the time.) Other seminal US writers exist, like Waverly Root (A. J. Liebling's mentor) who wrote not cookbooks, but wrote first-hand about food and cuisines in Europe, including, to your point, Goblin, classics on BOTH French and Italian cooking! (I'll choose both, thanks -- as did Elizabeth David.)
So my own broader interest, beyond the point of what books best represent Marcella Hazan's legacy, is for more discussion of the overall most useful and influential cookbooks, transcending the constant din about the fashionable (or advertised, or Oprah-endorsed) cookbook of the moment. 25 years ago the buzz was about, say, Jeff Smith rather than Alton Brown or Paula Deen, but how many people will remember those names either, 25 years from now? Yet cooks may still be appreciating Elizabeth David, if ever they can manage to hear about her.
re: eatzalot
Eatzalot - I think this merits a separate discussion thread for more CH'ers to comment on. Perhaps start one by copying your note? And with your insights, would you be willing/able to step up to the plate to organize a "Cooking from the Classics" monthly or quarterly process, similar to the COTM group?
It doesn't need to be Either / Or . I think there's certainly room for BOTH groups in the very large CH population. I note that voting for the December COTM, while open to everyone, was done by fewer than 50 people. As Gio says -Just a self-forming group of folks who are interested in cooking for fun.
re: MidwesternerTT
I think that's an excellent idea, MwTT. I doubt there'd be enough participation for a monthly thread, but a couple of times a year could be a lot of fun. Olney's name has come up on occasion on the nominating threads, but on the whole his recipes are labor intensive with expensive and hard to find ingredients and would likely garner little support among those looking to get a meal on the table after a day at the office. Michel Guérard would probably be more approachable. I'd love to see a list of the cookbooks that eatzalot would consider for such an endeavor.
re: JoanN
Wilco. I'll start a list of real classics I can recommend from using them heavily, and other people will of course will have good suggestions. (I do have a LOT of cookbooks, even if far fewer than that former major US collector I mentioned, who was a bit of a mentor. And I never buy them to "collect," just to use.)
One point: classic cookbooks have followings, even if they're not currently advertised. When I mention a title, almost always other users come forward enthusiastically. Many such books have surfaced before on CH threads about particular cooking. Such as the United States Regional Cook Book, in a recent apple-pie thread, starting about here: http://chowhound.chow.com/topics/9199... . Or the authoritative 1970s US books about Sichuanese cooking (predating Fuchsia Dunlop by 25-30 years with many of the same recipes, sometimes even more detail), or the Elizabeth David collection that (Gio kindly pointed out) occupied a COTM thread in 2009, which I missed. I've been so jaded by 20 years of online threads (it predates Chowhound) about the latest TV-chef cookbook (full of warmed-over recipes, yet greeted by new readers as if it were innovative) that I nearly gave up hope.
Another point: Recipes for simple dinner on the table in a hurry (rather than the obsessive or artistic style of a Richard Olney, points taken there) are hardly new: that side of cooking has nothing to do with recent publication. The US Regional mentioned above, very popular during and after WW2 and easily available, highlights good examples. Or casual foods. Some people (and cookbook writers) appear unaware that the classic epic US sourcebook on sandwiches appeared in 1939, evidently the high-water point for US sandwich culture in restaurants and cafes; that book, which I have (by the great Louis Pullig de Gouy -- maybe the first US celebrity chef -- and written for professionals) is rare, but its 1980s paperback reissue, by the chef's descendents, is easy to get.
Separate dedicated thread to follow.
re: eatzalot
I agree with MwTT and JoanN that this would be a great topic for further discussion, and I am glad that Eatzalot is going to dedicate a separate thread to it. I for one would love to hear Eatzalot's recommendations as to which "foundational" books/authors would merit a COTM.
Motivated by this thought I have just returned from a trip down to my basement where the excess of my cookbook collection is stored on shelves. I found some surprises: two more of Hazan's books that I didn't realize I owned: Essentials of Classic Italian Cooking, and More Classics of Italian Cooking! I could have been cooking out of these this month!
Regarding the idea of "Cooking from the Classics' (as MwTT terms it): My own basement search also turned up some first editions of Elizabeth David's French Country Cooking and French Provincial Cooking ; Richard Olney's Simple French Food and The French Menu Cookbook and a wonderful tour through the France of 1958 by Waverly Root called The Food of France. Also Roy Andries de Groot's Feasts For All Seasons (1966). What do you think of Roy Andries de Groot, Eatzalot? The seasonal/regional emphasis seems very contemporary. Or Michael Field? And we haven't even mentioned the Chamberlins.
Looking at the Olney recipes in the two books I own reveals many recipes that don't demand an excessive amount of ingredients, expensive or otherwise. Especially Simple French Food. Now, The French Menu Cookbook might require the acquaintance of a very complaisant butcher to create: Boiled Pigs' Tails and Ears with Vegetables, for instance, and there is a certain off-hand reference to ingredients like fois gras and truffles in the "Elegant Winter Suppers" pages. And I would definitely skip the Cold Calves Brains in Cream Sauce or the Grilled Lambs' kidneys with Herb Butter" in the "Semiformal Summer Dinner" section. But that's just me. There are plenty of simpler/less-expensive recipes.
It would indeed be fun to try any or all of these, which were part of my own education in cooking. A very quick search of amazon.com indicates that all or most are available. Haven't tried my library system.
re: Goblin
grilled lambs kiney with herbed butter? seriously, we would love that. which olney book?
re: qianning
It's from "The French Menu Cookbook." You can find the recipe in Google Books: http://books.google.com/books?id=jNWo...
re: JoanN
Note also that grilled kidneys were quite mainstream in the US up until a generation or two ago, and I believe stayed popular longer in the UK (where they're part of a traditional version of the "mixed grill" combo). They're common in most 20th-c. mainstream cookbooks (the classic Gourmet Cookbook -- the real one, 1950 -- has seven recipes). Herb butters are a traditional and glorious condiment for grilled foods. I don't doubt that Olney has an outstanding example!
re: Goblin
Good: Olney's "Simple French Food." I have that too, and forgot about it. (May have been the one the chef I mentioned earlier had in mind.)
About seasonal/regional emphasis seeming very contemporary. This is a point I learned a great deal about from older cookbooks but especially from the great US food histories and critiques that emerged during the late-20th-century Freezer-to-Microwave era of US cooking (which followed the post-WW2 Age-of-Spam-and-Mayonnaise): It emerges that many "contemporary" trends are actually rediscoveries of what was commonplace literally for centuries, but forgotten, in a generation or two, during the 20th century, after certain developments in food distribution and how most people learned to cook. A fascinating topic, too complex for this current thread.
Waverly Root's "Food of France" is a classic I mentioned upthread. (Among the historical gaffes or myths in McNamee's 2012 Claiborne bio is a claim that Julia Child's was the first book on French cooking ever published by Knopf. I have two from Knopf that preceded JC -- Root's is very famous -- and there may be more.)
I figured this might fit best here. For those with a kindle, Giuliano Hazan's Hazan Family Favorites for Kindle is currently available for $3.82. I'm not sure how much longer it will be at that price.
I myself will be making several recipes out of the Essentials book today for my Thanksgiving since we couldn't celebrate yesterday.
re: amishangst
That is a nice tip - thanks.
re: amishangst
Thank you! I just ordered it for my Kindle for iPad. I appreciate the notice.


text:
DIY Microwave Popcorn
Published on - December 14th, 2006 (by J.D. Roth)
Back in the Olden Dayes, we made popcorn on the stove. If we were good, then Sunday night before The Wonderful World of Disney, mom would heat some oil in a skillet and pop the corn. It was delicious. Then, of course, came the microwave, and with it came popcorn in a bag. It's all so very convenient. But sometimes I miss the Olden Dayes.
Here's an old AskMetafilter question (found via frykitty): "Is it really possible to make microwave popcorn?" The answer is a resounding YES — it's possible to enjoy the convenience of today with the fun of the Olden Dayes!
None other than Alton Brown, food scientist extraordinaire, has documented this cheap and easy snack:
Popcorn's freaky architecture makes it perfect fodder for the microwave. Quarter of a cup of quality popcorn into a brown paper bag, put a little oil, a pinch of kosher salt, shake on some hot stuff if you like, and, uh, seal up the bag with two staples to keep the steam in. Into the microwave on high for two to three minutes or until there's five seconds between the pops.
Here are those instructions in recipe form:
Alton Brown's Plain Brown Popper
- 1/4 cup good quality popcorn
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt or popcorn salt
- Sprinkle jalapeno seasoning mix
- Paper lunch bag
- Stapler
Toss the popcorn with the olive oil, salt, and jalapeno seasoning mix in the paper bag. Fold the top of the bag over and staple the bag twice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between pops.
(NOTE: Popcorn salt is a super-fine salt that is designed especially for sticking to food such as popcorn. It has the taste of regular table salt, but its granules are much finer.)
Apparently, there's all sorts of stuff you can do with homemade microwave popcorn. Add parmesan and garlic! Add a tablespoon of sugar with the oil to make kettle corn! Also, many commenters in the AskMe thread noted that you don't even need to use staples — simply fold the lip of the bag once or twice and you're good to go. They also recommend placing a paper towel under your bag because the oil can get messy.
[AskMetafilter: Is it really possible to make homemade microwave popcorn?]
Alton is a good source of a lot of ways to save money on food. Usually by telling you how to make it yourself, including: Granola Bars, Chocolate Syrup, Pot Stickers, even Protein Bars (that are actually edible).
And his fruit cake is fantastic!
Admittedly, if you don't cook a lot some of the tools and ingredients can cost you extra, but once you have them they usual last for quite a while.
Not to mention that when you make it at home it's better for you, less preservatives, and you can be sure of the quality.
I read in some Hints From Heloise article or something, somewhere (can't remember, sorry) that you can grind up regular table salt (or some other kind) in a coffee grinder (reserved for this purpose or herbs–don't mix with coffee–eww) and presto, you have popcorn salt.
I am going to try this soon. I love popcorn but hate the in the bag stuff. You can do it with almost no fat if you do it yourself. I plan to use as little oil as possible.
I have an air popper but it is so noisy it scares my dog.
Mmpf, after reading this I was so hungry for popcorn I had to go make some (in my air popper, though, not the microwave). For a delicious fat- and salt-free alternative, sprinkle your popcorn with lemon juice and nutritional yeast…I did that for a few years and didn't miss butter or salt at all. But I couldn't maintain my virtuous ways and am back to butter and salt.
Alton has revised this procedure and removed the oil, something about it being unnecessary and adding nothing to the flavor. So now its even cheaper.
I've made popcorn on the stove, but nothing is as good as real microwave popcorn. Sorry!! I guess we all have our vices.
I've made this using just the popcorn inside the stapled bag. I add salt and a little butter spray after it's popped.
Two small staples have never even caused sparking in my 1200 watt microwave, but stick around and watch in case you're concerned.
No oil is great news! That's cheaper and lower in fat.
"…nutritional yeast…"
YUM! What a great idea! I love this stuff and use it on pasta, hummus/pita/avocado sandwiches, etc. It bet its fabulous on popcorn.
When we do this at our house, I just put 1/3 cup of popcorn in a paper lunch sack, double-fold the bag shut, and stick it in the microwave for 2 minutes.
No oil or stapler needed. We dress it with salt and melted butter when it comes out popped!
I'm a little concerned about the staples in the bag as that could cause sparks which would be bad news, but otherwise this sounds like a good idea. I'd try it except we have no microwave here on account of being cheap!
Air popped all the way though. I think in the long run it will save you money over nuked popcorn and its about 100 times better and healthier. Plus you can always make it exactly the way you want!
I second Angie:
No oil needed!
Alton Brown revised the instructions, noting that the kernel pops because of the moisture inside of it. The oil has nothing to do with it and adds nothing to the flavor.
Less messy, more healthy. YAY!
[...] Get Rich Slowly » DIY Microwave Popcorn (tags: recipe cooking) [...]
[...] We go through a lot of popcorn in this house and because of it's simplicity microwave popcorn has been the poison of choice. I jest but it is a poison of sorts, isn't it? What exactly is "real butter flavor"? That's why I'm delighted with this Alton Brown recipe passed along by J.D. at GetRichSlowly. Not only is making our own microwave popcorn frugal but now we will control the content. [...]
I would really remove the staples suggestion. You cannot have the *slightest* bit of metal in your microwave or it will have a fit and possibly break it. Use tape if you have to.
I thought I'd try this, only I had no paper bag handy. Suffice it to say that substituting a plastic freezer bag is a good idea only if you A) don't want to eat your popcorn; and B) like cleaning melted plastic and fused popcorn kernels off the floor of your microwave. On the other hand, it is rather cool procedure to watch.
Has anyone tried using sugar to make kettle corn without using the oil? Just curious if it works and if it tasts good.
Angela is 100% wrong. One or two staples in most microwaves is not enough metal, especially if it's folded over, to cause a plasma fire.
I agree that alton brown has a lot of good money saving ways to cook. They also happen to generally be better than what you can get in any store. The granola recipe he gave out is absolutely out of this world, and is comparable (if not better, I can't rmember) nutritionally to store bought bars. I forgot about his "plain popcorn in the bag" trick… will have to try that now that i eat more popcorn than I used to.
Does anyone actually have Alton Brown' recipe for Avocado Compound Butter? The Foodtv recipe has expired!!! Please send to me at email@example.com, thanks….
The Good Eats Fan Page http://www.goodeatsfanpage.com/GEFP/ has a transcript of the episode, including the recipe:
Just got my first microwave.. This is cool that you can DIY popcorn completely.. Although i'm thinking how to get rid of the paper-bags .. Would those heat-food-in-microwave plastic boxes work? Do i need some holes in it for hot air to get out?
I recently got into the kettle corn biz because I love the stuff so much. Here's some tips that I would suggest if you're doing at home. There's a difference between using corn oil and vegetable/canola oil Corn oil somehow gives the kettle corn a little more "corny" taste. Before I bought a giant hot kettle to make the stuff, I tried doing it on a stove. It wasn't the same as the festival stuff, just OK. The reason is you need a VERY HOT heat source to BROWN the white sugar. Just using brown sugar gives it a different taste. What I would suggest if you DO try to attempt it at home is melt and brown the white sugar somehow before you put it in a popper.
I've got a funny video on my website which shows how us pros make kettle corn:
Velma's Wicked Delicious Kettle Corn
oh yeah! i love this we3bsite
Enough with the no-staples comments. A small amount of metal will not cause sparks, fire, nor damage to your microwave. Larger metal objects can reflect microwaves to the source, or discharge the absorbed electrical energy as sparks to the walls of the microwave. The sparks themselves do not hurt the microwave, they just scare people, and will not cause fire unless you are microwaving something highly flammable like 151 Rum. In the case of large metal objects (eg, a can of soup), they can reflect enough energy back to the magnetron that can sometimes damage it. Staples are nowhere close to this metal mass or surface area to be of any concern.
Hi everyone,
I'm a fire officer. Not long ago I was called to a fire started by an attempt at homebrewed microwave popcorn. The microwave was destroyed, and the kitchen immediately endangered when we arrived.
In this case the householder used a shoebox instead of a paper bag, apparently on the advice of some magazine article… I'm not sure if this made it worse, but in this particular case it didn't seem a good idea at all!
My advice would be to take care, follow the instructions given fairly precisely, and keep watch (only takes a couple of minutes).
Don't underestimate the heat produced and (especially) the flammability and potential fire intensity created by oil-soaked paper. DON'T leave it cooking any longer than indicated.
I use this method myself actually and like it… but avoid the staples and go light on the oil.
One example of a dedicated solution:
On the other hand, just dump a cup of popcorn in the center of the microwave without any container. That would be a sight!
Nutritional yeast with tamari sauce–not great for those on salt restriction–but truly yummo!
I just tried this method for the first time and the popcorn tastes better than the expensive bag kind. It's especially good for me because I love Black Jewell popcorn and the prepackaged microwave kind is so expensive. Now I can just buy the big bags!
This is a great recipe and Alton is absolutely one of the best TV chefs around, he is one of the few who actually explain the "why" of a recipe so you can really learn about cooking and how to adapt the principles to your own style.
A side note re: the staples. This is not enough metal to cause any kind of problem. metal containers are a horrible idea as they reflect microwaves and prevent even heating. Not to mention an electrical buildup that is possible with conductive metals. that being said, small amounts of metal won't do any harm, even if there are sparks, which is unlikely in this situation.
Popcorn lover that I am, my method is to use a Presto PowerPop microwave popcorn popper. It makes delicious, nutritious snacks with absolutely no oil and no greasy paper bags. Although one can use oil in the popper, I prefer not to. It extends the life of the inserts to pop the corn dry. Butter and other toppings can be added in the bowl, if preferred. I had been dubious about the inserts, but they have proven to not deteriorate easily. The only caution is not to put in a second batch until the popper has cooled. Great for people who believe in conservation and good nutrition. Alton's bag idea would work fine if you were packing the popcorn for travel to a microwave away from home.
I tried this with the oil, and it definately didn't appear to even get on the popcorn at all, rather just soaked into the paper bag. As to popcorn salt I just used regular salt and used my mortar to grind it down finer. I just folded the bag down without stapling and it worked fine, just use a big enough bag. Addition of herbs in bag just stuck with the oil to the bag so I think those are definitely an after popping addition, also loved it with grated pecorino romano cheese as I'm allergic to cow milk. The cheese didn't adhere well as I think post popping you need a light coat of oil to make it stick…or you can just press each handful of popcorn into some cheese (which is what I tried at the end of the bowl.
Seems like a glass casserole dish would work equally well and be more environmentally friendly.
Hey Popcorn lovers-
They now make staple free staplers!
Will probably try the DIY version. For those of you who want the stovetop variety, I discovered that a wok makes a great conventional popper – for the same reason it is great for stir fry. A large volume container with a small, very hot center and cooler, sloped sides. As the corn pops, fluffy popped kernels tend to stay on top or to the outer side walls of the wok, while the dense kernels sift down to the heat.
OK, somewhere there's a discussion list that's covered this method forever, but I just discovered it a couple of years ago.
You don't put staples or anything metallic in a microwave!
AB hardly discovered this. This has been around for a decade. You can use a microwave safe glass bowl instead of paper bag, for even cheaper.
WARNING! Don't use a grocery sack; now that my microwave is fried I'm researching what went wrong, and apparently recycled paper may have bits of metal.
I just did this nice trick of DIY microwave popcorn.
The popcorn turned out GREAT, but my microwave is now dead.
I didn't think there would be any difference between a paper lunch sack and a paper grocery bag. I wish I had known. No I'm out hundreds of dollars, have an upset husband, and feel horrible. maybe I'm the only one that doesn't know any recycled paper in the microwave is a no-no?
very very bummed.
Found this at: http://www.fsis.usda.gov/FactSheets/Microwave_Ovens_and_Food_Safety/index.asp
Is it safe to use aluminum foil in a microwave oven?
Always consult the owner's manual of your microwave oven and heed the manufacturer's recommendations for the use of aluminum foil. It can be safe to use small amounts of aluminum foil in a microwave oven.
Microwaves cannot pass through metal but are absorbed by food. No food completely covered by aluminum foil or in a covered metal pan should be put in a microwave oven because food wouldn't be available to absorb the microwaves. Operating the oven empty or when the food is completely wrapped in aluminum foil can cause damage to the oven and the food won't heat.
However, small pieces of aluminum foil can be used to "shield" areas of foods, such as poultry drumsticks and wings, to prevent overcooking.
Some food packaged in foil containers can be safe to microwave. Read the package heating instructions to see if the food manufacturer has specific recommendations for microwaving the product. Because food in these containers will only heat from the top, it's best to microwave foods only 1-2 inches in depth so food near the bottom will be heated thoroughly before food on top dries and overcooks.
So yes, you can put small amounts of metal in your microwave. In fact some microwavable meals have foil in the packaging to help brown the food.
I love using coconut oil & nutritional yeast… makes a FABULOUS batch of popcorn!

subset: commoncrawl


text:
Good Question: June Cleaver Party Foods From the 1950s?
Here's a fun question from Kristin. She writes:
I'm hosting a book club meeting for 10 at my teeny-tiny apartment and since we're reading a novel that takes place in 1955, I thought I'd whip up a bunch of 50's-era dishes. However, I must overcome a few hurdles:1. I don't know any 50's-era recipes.
2. My apartment can seat 3 comfortably and therefore has no room whatsoever for large plates, steak knives, etc., so I'll probably have to stick to appetizers and finger foods only.
Does anyone have any ideas for a few quick, simple, June Cleaveresque recipes?
Kristin we'll give you one tip and then we'll turn it over to the readers: Try some of the great ideas at The Food Timeline's 1950s section.
• The Food Timeline - Food Decades, 1950s
Readers, what would you serve for a retro '50s cocktail party?
Related: Oscars Party Food: Frosted Nixons, Benjamin Button Mushrooms, and Revolutionary Rolls
(Image: Uploaded by Flickr member Miss Retro Modern)
35 Comments
this is a favorite at my aunt's - it's a little weird-looking, but once you get up the nerve to try it it's delicious!
I have some retro cookbooks from Grandma. One of the most interesting recipes in the book is an appetizer using canned meat and jar of cheese shaped into a pineapple with olives as the eyes. The most interesting part? You use the top off of a real pineapple to adorn your fake meat and cheese pineapple. Not suggesting you eat, but it would def. make a center piece to talk about!
Pigs in a blanket would be fun and can definitely be updated - try making them with cut up herbed chicken sausages or good italian sausage. You could add some cheese or herbs to the dough as well.
There are editions of both Betty Crocker and Joy of Cooking that date to the 50s -- check those out.
Also hit Goodwill -- it is amazing the books you can find there after someone cleaned out grandma's stash! A fun project!
Rumaki - chicken liver and water chestnuts wrapped in bacon. Total 50s hors d'oeuvres. Also, bourbon hot dogs. Put a hot plate with a pot of these and a little jar of the cellophane frilled toothpicks!
Rumaki - a fifties tiki style appetizer. Basically it is water chestnut and chicken liver wrapped in bacon and broiled. I have a friend who makes it for potlucks and it disappears very very fast. Google has lots of recipes for it
Pimento Cheese Spread and Ritz Crackers!
Its a Southern thang...I went to a party where the hosts were from the South and they served this. It looks quite festive and seems like an "old" enough recipe. From a brief google search, NPR recently did a piece on it and includes a recipe at the bottom:
Good luck!
Olive cheese puffs! There are tons of recipes online, but it's basically shredded cheddar cheese, flour, butter and a bit of paprika made into a dough, then shaped around green olives and baked. Delicious (addictive, even) and very retro.
I'm also a fan of champagne punch, which I think has a fun retro vibe.
A cheese ball is clearly required. Blend good cheese of your choice about 50/50 with cream cheese and herbs of your choice, roll in nuts and serve with crackers. Ritz crackers would be traditional on the side, but a few celery sticks would not be amiss either.
How about one of those sandwich loaves?
Get a loaf of dense white bread, unsliced. Slice off the crusts, then slice horizontally into 3 or 4 layers. Fill each layer with a different kind of salad: ham, chicken, tuna, egg.
Frost the whole thing with cream cheese (thinnned with a little milk or cream). You could even tint the cream cheese with food coloring and/or sliced green olives.
Gram used to make this for bridal and baby showers, when I was a wee girl.
What about old-school style finger sandwiches shaped in triangles with the crusts cut off?
My favorite part is the picture you used -- I inherited a set of those fabric paints (including fabulous metal tin container). I wish I knew where those were... I hope they're still in storage. Many of them still worked when I was a kid, and I used them for lots of projects.
What a cute idea.
I can suggest...
A once-popular dip made with canned deviled ham and cream cheese and/or sour cream. Add a few shots of hot sauce.
And for an easy to serve dessert...a tomato soup cake, which is like a spice cake, OR a chocolate mayonnaise cake, which is just extra moist. Very fifties and extra kitschy when baked in a bundt pan, of course.
Get a copy of James Lilek's Regrettable Food.
devilled eggs
fruit kabobs
jello salad
Swedish Meatballs! They are sooooo fancy!
also some kind of round yellow layer cake on a cool platter with retro decorations. you'll do great!
My mother would make pinwheel sandwiches for parties - very retro.
Take an unsliced loaf of soft bread, trim all the crusts and slice lengthwise. Spread each long rectangular slice of bread with cream cheese whipped with a little half and half to make it spreadable and what ever flavoring you like. Strawberry jam is good if you want something sweet or for savory, chopped green onions and dill. Roll the bread into log, wrap with plastic and refrigerate overnight. Cut into slices.
Scallops wrapped in bacon
Sweet Pickled Watermelon Rind wrapped in bacon
Celery stuffed with blue cheese and cream cheese
Meatballs and Hot Dogs in grape jelly and chile sauce
Deviled Eggs
raemoe's got it down to the T. all crowd pleasers and cheap to make.
I think a jell-o mold screams 1950s. I was shocked to see how many recipes are available. Some are scary combinations like the fake meat/cheese pineapple mentioned above. http://www.joycesfinecooking.com/jello_gelatin_recipes.htm
ham roll ups with a dill pickle and cream cheese inside. also anything in gelatin. apparently it was very big then. i saw a recipe for tuna salad sort of molded and then surrounded by clear gelatin. it doesn't sound very tasty though.
Definitely take a look at Lilek's Gallery of Regrettable Food. The book is hilarious, and there's more online: http://lileks.com/institute/gallery/index.html
10PM Cookery is a personal favorite.
Angels on Horseback: oysters wrapped in bacon
Hollywood Dunk: deviled ham, horseradish, and whipped cream
Potato chips with cottage cheese (my mother said this was big in the 50s)
Konigsberger Klops: little German meatballs with anchovy and lemon sauce
I had a retro housewarming party/pot luck last Fall and the big hit was the Vienna sausages-covered cabbage my friends Cindy and Max prepared, complete with burner to roast the wieners. Swell!
You can check it out (and see the rest of the awesome food) here: http://brickandplastic.blogspot.com/2008/11/swell-time.html
whatever you can stick on a colorful frilled toothpicks, cheese cubes, olives, coldcuts, and for visual hilarity, a candle salad, which is a banana held upright on a pineapple ring with a maraschino cherry flame and maybe has a pineapple ring like a handle for the candle holder all glued together with mayonnaise.
I forgot, lettuce under the pineapple for the candle salad.http://images.google.com/images?client=safari&rls=en-us&q=candle salad&oe=UTF-8&um=1&ie=UTF-8&ei=KaMpStmDI4
That candle salad looks so dirty. haha
Every Christmas my 92 year old Grandma makes this hideous Jello mold "salad" that is the same mint green color as a 1950's bathroom! I know there's lime jello, blended up cottage cheese, canned fruit cocktail and green olives in it. Perhaps this year I'll get up the nerve to try it!
Don't fret about your place being so small. Remember have fun and keep it simple. Watch out for some of those 50's appetizer because they are not so appetizing.
I am so glad people mentioned Leilek's site. That is always good for a laugh.
I dare you to wear a 50's dress with a white apron.
I would totally do a pineapple upside down cake, and make sure the pineapple and the cherries were all really meticulously arranged.
You could also do a big meatloaf, cut it into tiny two-bite squares, and top with a bit of homemade mashed potatoes/yams/insert whatever root vegetable you want here.
Martinis with olives and pickled onions are a given ;)
I have a great (UK) book Marguerite Patten's recipes from the 50's/ 60's. Nothing looks remotely edible.
50s food had to be finicky.. Half a grapefruit stuck with cheese and pineapple cocktail sticks. Stuffed half tomatos with the cut edges shaped into zig zag patterns.
Roll up sandwich logs are great looking and probably taste lovely from what I remember (white bread...)
pate on melba toast with a gherkin garnish
If you are going to have a pudding, then some kind of brightly coloured mousse in individual wine glasses, topped with a cherry is ideal.
Hope it goes well.
I have a Better Homes & Gardens Jr. Cookbook 1955 that has a recipe for Party-Surprise Sandwiches that I'm sure no 50's party would be without. Here's the recipe, wording shortened by me.
Mix 6 ounces cream cheese with 1/4 cup milk and beat until smooth.
Using a 5 ounce can of chicken, cut into smaller pieces and combine with 2 T mayo.
Chop 12 stuffed olives and add to a 5 ounce jar of pimiento cheese spread.
Remove crusts from 18 slices of bread and butter. Make 6 layered sandwiches:
One slice of bread
Spread with chicken
One slice bread
Spread with cheese
Top with bread
Frost the entire sandwich with cream cheese. Garnish with an olive slice surrounded by water cress leaves to form a flower.
There's also an egg salad sandwich boat in here
Lime Fizz
1/2 cup lime juice
3/4 cup sugar
2 cups water
2 7 ounce bottles carbonated water.
Serve over ice and garnish with mint sprigs.
For dessert you could always do the bars where you take bread without crusts and slice it into sticks (or else use pound cake). Roll into sweetened condensed milk and then roll to coat with coconut. Arrange on a cookie sheet and bake until coconut is toasted. They show these with homey instead of the milk in this cookbook but we used the milk in home ec class back in the dark ages.
The first thing that came to mind were deviled eggs, followed quickly by my grandmother's Swedish meatballs. She had this chafing dish that would appear at holiday time to keep the meatballs warm. :)
Also anything involving Jell-O. Or Jell-O pudding mix. My family makes something we call Pistachio Fluff with pistachio pudding, Cool Whip, pineapple, and mini-marshmallows. Dot the top with maraschino cherries. :)


text:
Storytime and Puppet ShowFree! Everyone is invited. Raffles! Refreshments! Stories! Saturday, October 4, at 10:00 a.m. NEW LOCATION Starbucks Whittier Blvd. and Goodrich Ave. Commerce, CA 90040
Tuesday, September 30th @ 4pm at the Bristow Park Library We'll discuss Lois Lowry's, The Giver
The smartest card in your wallet and the most important school supply of all is your COMMERCE LIBRARY CARD! - September is Library Card Sign-up Month!


text:
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text:
- Address:
33 East 60th Street
New York, NY 10022Neighborhood:
Upper East Side
- Cuisine:
ChinesePrice: $31 to $50
- Dining Style: Casual Elegant
- Website: http://www.philippechow.com/
- Phone: 2126448885x
- Hours of Operation:
Lunch: Monday-Saturday 12:00pm-4:00pm
Light Fare: Monday-Saturday 4:00pm-6:00pm
Dinner: Monday-Friday 6:00pm-12:00am and Sunday 3:00pm-12:00am
- Payment Options: AMEX,Carte Blanche,Diners Club,Discover,MasterCard,Visa
- Cuisine: Asian, Chinese
- Executive Chef: Philippe Chow
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Delivery, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
- Catering: Full Service upon request.
- Private Party Facilities: Banquet Facilities: Simple Chic Décor Dining Rooms located on the 2nd level sitting up to 30 and 55 guests in each room. Two private wine cellars on lower level sitting up to 25 guests.
- Private Party Contact: Amy Gottenberg 8775440153
- Entertainment: Join us for the daily Noodle Show at approximately 9:30pm Monday-Saturday evenings.
- Special Events: Amy Gottenberg
Director of Special Events
(212) 459-0270
Getting there
- Cross Street: Park and Madison Avenues
- Public Transit: Subway Train 4,5, and 6 to 59th Street Stop, N, R, and W to 5th Avenue Stop, and Madison Avenue Bus line.
- Parking: Street Parking
- Parking Details: Free street parking after 7:00pm Monday through Saturday and all day on Sunday.
There are also parking garages on 60th St. between Madison, Park and Lexington Avenues.
A word from Philippe
Formerly the renowned chef of Mr. Chow, Chef Philippe Chow brings his culinary expertise & worldly experience from his beginnings in Hong Kong to his eponymous restaurant.Continued
Philippe puts his own spin on traditional Beijing-style cuisine with results that are modern, flavorful and theatrical. All specialty dishes are served family-style, giving all guests the opportunity to experience a taste in every dish ordered. Our philosophy focuses on bringing people together for an experience that they can share with one another – starting with our signature dishes.
Philippe puts his own spin on traditional Beijing-style cuisine with results that are modern, flavorful and theatrical. All specialty dishes are served family-style, giving all guests the opportunity to experience a taste in every dish ordered. Our philosophy focuses on bringing people together for an experience that they can share with one another – starting with our signature dishes.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerChinese
Philippe - Best Restaurants in Upper East Side ›
Philippe reviews from OpenTable diners
151 reviews since May 26, 2014
- Food4.3Service4.1
- Ambiance4.1Noise LevelModerate
fit for foodies (67)special occasion (62)hot spot (56)good for groups (49)romantic (45)late-night find (29)neighborhood gem (25)great for lunch (24)vibrant bar scene (21)notable wine list (14)kid-friendly (9)great for brunch (6)scenic view (4)great for outdoor dining (1)Show More
- Always a pleasureT2luv2dineDined on 9/14/2014This restaurant will never let you down. Great customer service and your meal is always on point.Special Features:I would recommend this to a friend.
- anniversary dinnerMarkVIPDined on 9/13/2014Absolutely oustanding! Best Peking duck ever. The carving at the table was special.Special Features:I would recommend this to a friend.
- Get the Peking DuckFoodDog33Dined on 9/1/2014Philippe's Peking Duck may be the best in the city! Better that The Peking Duck House!!Special Features:
- Great dining...TCrawfordDined on 8/30/2014Had a great meal with the family here! My wife and kids first time here and they loved it! Great food selection and it is delicious! Everytime I go to NY I have to dine hereSpecial Features:I would recommend this to a friend.
- Didn't quite live up to the hypeTj07071Dined on 8/30/2014I, often, dine at high quality restaurants. Philippe is a well-known and rather popular restaurant. So I had high expectations going into my dining experience that fell short of being met. My waiter was tall with a really strong accent. if by chance I ever dine here again, I hope to never get him again. He was forgetful and brought my husband the wrong order. He didn't seem a bit at all apologetic. My chicken was extremely dry. However, my husband did find his salmon to be tasty. Mr. Chow is definitely the better restaurant between the two.Special Features:I would recommend this to a friend.
- Great foodDeeDeeDined on 8/29/2014First time going to Philippe. I have to say the service was wonderful and the food was excellent. The chicken satay, the crispy beef and the filet mignon was unbelievably good. Our waiter was very attentive. Great food for the money! I'll definitely be back!Special Features:I would recommend this to a friend.
- YummyHillyDined on 8/26/2014The food and drinks were delicious. I would recommend the restaurant to my friends.Special Features:I would recommend this to a friend.
- consistently top notchNYCfoodieVIPDined on 8/24/2014We are regulars at Philippe and we always enjoy eating at this restaurant. The food is very flavorful, service is good and prices are bit expensive but the quality is there. We've never had a bad dish at the restaurant and prefer it to its sister restaurant Mr. ChowSpecial Features:
- Great foodAug23Dined on 8/23/2014The food was good but the waiter couldve been a little better. I wasn't too impressed with the chicken satay that everyone raves about but everything else as I ate was good, such as the Bejing chicken. Also it was my birthday and the staff didn't sing happy birthday to me which was quite shocking.Special Features:I would recommend this to a friend.
- PhillippeLizzieDined on 8/23/2014My daughters had raved about Phillippe (especially the Jade dumplings!) and I was eager to try it. We had a 7:30 reservation and were seated promptly. We placed our order and sat back to enjoy one amazing dish after another! Everything came out piping hot and our waiter quickly accommodated our request for an extra side of the fabulous plum dipping sauce. The delicate jade & shrimp dumplings were incredible, and the velvety chicken satays with peanut sauce were divine!!! Very unique! I will definitely be back the next time I am in NYC!Special Features:I would recommend this to a friend.
- Yummy Peanut Sauce :)OpenTable Diner Since 2012Dined on 8/22/2014I think the peanut sauce is to die for! I put it on all of my food and it didn't even come with the meal that's how ADDICTIVE it is. Haha! I have been to Phillipe three times, and I do NOT plan on stopping. Thank You for an amazing experience.Special Features:I would recommend this to a friend.
- Truly a GemDannieDDined on 8/21/2014This restaurant never ceases to amaze me. Great food! Great ambiance! Great people! Great time ALWAYS!Special Features:I would recommend this to a friend.
- Great food, poor serviceSamFreg10003VIPDined on 8/17/2014The food was consistently delicious. The service not so much. Our waiter was rude and getting him to check in on us was like pulling teeth.Special Features:I would recommend this to a friend.
- Great spot!MarcDined on 8/17/2014The ambience was amazing and the food was even better!Special Features:I would recommend this to a friend.
- Philippe's, No WingStop lolMzPrettyAmazingDined on 8/16/2014It's Philippe's!! The food was excellent!! The Chicken Satay is delicious. I sat upstairs and the noise level wasn't bad at all. It's NYC at night it shouldn't be quiet. :) The drinks were great as well. Thanks to my open table I had no wait at all which made it perfect!!Special Features:
- HorribleNickster453VIPDined on 8/16/2014I've been to this restaurant about 5 times already. I've had a great time and wonderful service all the time. This time, Food was great. Service was HORRIBLE. After being seated by our host, our waiter came over. I wanted to try something different because I always order the same thing every time I come here. He was not recomending any dishes. He was just standing there waiting on us to tell him what we wanted. After placing our order, our waiter never came back to check on us to see if we needed more water, how's the food, etc. none of that. By the time he came over, we we're finish with our food and was ready to pay for our food and leave. My friends & I were very disappointed in the service we revived after paying 400$ on dinner.Special Features:I would recommend this to a friend.
- Food Was AmazingMsBossDined on 8/16/2014My friends and I had the peking duck spring rolls, Chicken Flat Noodles, Chicken Satays, Beijing Chicken and Nine Seasons Spicy Prawns. Everything was absolutely delicious!! For my birthday dessert I chose the Red Velvet cake and that was the only thing we did not like. The staff was very nice and attentive. Resturant seating does not leave much space between you and the next party, but its to be expected for NYC. My overall experience at the resturant was GREAT!Special Features:I would recommend this to a friend.
- Fell ShortSpeedygraffitiDined on 8/16/2014We were crammed into a small table next to a group when the restaurant was almost completely empty. Our server didn't really understand what we were saying, when asked about popular dishes he went through every item on the menu. The specialty drinks were pricey but not good. The best thing we tried was the gambei and the special shrimp, although it was a bit sweet. For the cost and poor service (bussers were great, just not our server) it wasn't really worth it.
- This is the best restaurantEatingwhiletravelingDined on 8/14/2014Best food! Amazing! Private label wine is yummy. Get the sliced steak. I will be going back soon.Special Features:I would recommend this to a friend.
- DisappointedLoveFoodDined on 8/14/2014too noisy, sea bass too salty, salmon drenched in sweet sour sauce, dumplings tastelessSpecial Features:
- Never Going back!OpenTable Diner Since 2011Dined on 8/13/2014Food was good, but overpriced! The waiters are horrible! The real waiters are the ones cleaning up the tables and setting the tables! Had to waive them down to order more drinks! Very arrogant waiters spoke to several of them and are already watched them and amazement! Too many great restaurants in New York City to ever return to this restaurant👎 we always tip and always tip 20 to 30%! They added their own gratuity and for the very first time ever, I would not have tipped our waiter at all! Very disappointed!
- High End ChinesedmkbVIPDined on 8/13/2014Still very popular after all these years. Nice high end Chinese restaurant with white-coated waiter service. Was seated in the back room with the sky light, but prefer the front room. The back room seems to be reserved for families with children and one elderly couple making out. Wasn't the best experience but the food is very good and well presented. The service is also very attentive. Still prefer Mr. Chow's, although I think I heard faint 80's music being played here as well.Special Features:I would recommend this to a friend.
- IncredibleOpenTable Diner Since 2013VIPDined on 8/8/2014The absolute best Chinese food I've ever had. Service was a bit slow but, the place was so busy, it didn't really bother us. Planning to go back next weekend.Special Features:I would recommend this to a friend.
- Great foodWillGoAgainDined on 8/5/2014We loved Philippe. The best Chinese food we've had in NYC. It's expensive but worth it.Special Features:I would recommend this to a friend.
- PhilippePickyDined on 8/4/2014The food is amazing as was the atmosphere. This would be a great venue for private parties and group meetings as they have the rooms available for such.Special Features:I would recommend this to a friend.
- Great Food and ServiceteallenVIPDined on 8/4/2014I HAVE to eat here every time I am in the city!! The food is excellent and the waiters are attentive.Special Features:I would recommend this to a friend.
- Unfortunately disappointedLuvthecityDined on 8/2/2014We were 20 minutes late due to traffic which is nothing uncommon (I alerted them), they seated us in the upstairs room which we found to have zero ambiance or buzz, which are 2 of the 3 reasons to go there. The other being the great food, which we haven't been pleased with the past two times.
- Peking Duck- says it allKevandnicDined on 8/2/2014Very good food, attentive wait staff. Was quiet when we arrived at 7PM Saturday but picked up quickly and was full at 8:30Special Features:
- A very disappointing experience.lieb923VIPDined on 8/2/2014The food was underwhelming. We had four dishes none was above mediocre. The wait staff were brusk. They seemed more interested in up selling the meal rather than trying to allow you to have an enjoyable evening. Won't be back any time soon.
- Great Experience!Boo1981Dined on 8/1/2014I have such a wonderful time! It was my first time and I have to say it was everything a foodie can ask for! From the service to the good it was a 360 awesome experience!Special Features:I would recommend this to a friend.
- Yum Yum LunchElsasolseatsVIPDined on 7/31/2014Best upscale Chinese lunch bargain -- but one or two new main dishes might be nice. Killer chicken satay; lovely lettuce wraps; tangy chicken velvet; sweet & sassy beef ; friendly professional service, lovely ambience.Special Features:I would recommend this to a friend.
- Weekday LunchWestsideAndyDined on 7/29/2014While I have dined here several times before, I am never disappointed by the ambience of the restaurant. During the day, I find this a great place to have lunch meetings or dine alone and enjoy a peaceful lunch. On this occasion, I was celebrating the birthday or a close friend who is visiting from out of town who stated, "I will come back" upon leaving. Great food, presentation and service.Special Features:
- FoodieLoverDined on 7/26/2014I love this place! Has always been one of my faves - the chicken satays are delish! the waitstaff is extremely attentive, the wine/cocktails are well made and the food protions always seem to be just about right with a bit leftover in the event that one wants to indulge a little more.Special Features:I would recommend this to a friend.
- Excellent FoodthisgurlrocksDined on 7/25/2014This is about my 7th time coming to this restaurant and every time the food & service is excellent. The chicken satays are my favorite. The Velvet chicken & Crispy beef are great choices. Also the Walnut Prawns are delicious.Special Features:I would recommend this to a friend.
- RomanticTruMu5Dined on 7/24/2014Very nice restaurant for a romantic date night. Food is grey good a little pricey but worth & service is great!!Special Features:I would recommend this to a friend.
- AmazingCanttaketheNYoutthisgirlDined on 7/23/2014I was brought here for dinner the beginning of the year for my 'Bon Voyage' dinner before I moved to the west coast. I wish I was aware of this restaurant years ago, as it is by far the best Chinese food I have ever eaten! I came home for a visit this week and my friends brought me back. We sat in the Wine Cellar, it was comfortable and fun! I am already looking forward to my next trip back to NY to enjoy dinner there again!Special Features:I would recommend this to a friend.
- AmazingLabella69Dined on 7/22/2014Great experience amazing service great food the servers were great made me feel comfortable the ambiance was beautiful I love this placeSpecial Features:I would recommend this to a friend.
- surprisedNaDivaDined on 7/21/2014I really thought that it was going to taste better. And way too expensive for Asian food. Is it me or people are faking good food now?Special Features:
- Great food, bad front of houseldcnycVIPDined on 7/16/2014The food at Philippe is always excellent - particular favorites are the chicken satay and crispy beef. The service once we were seated was also very good; however, most of the front of house staff were quite rude. We arrived right on time for our reservation and yet were made to wait nearly 40 minutes to get a table with no apology and an icy brush-off each time we asked for an update. Finally the nicer hostess explained that they had too many people come in around an hour to half an hour before our reservation. I understand that you cannot kick people out, but if you have OpenTable, you should be able to manage your numbers. And of course there is no need to be rude to your diners for a problem that is not at all their fault.Special Features:I would recommend this to a friend.
- Great service!!JulieDined on 7/12/2014Celebrated a birthday here and the service was superb. We had our own private room/area so if you are looking to celebrate a birthday or special occasion the private room upstairs can seat up to 25 people and the music was played at a moderate level so you could have conversations across the table without shouting. I really lucked out with this place and would definitely celebrate future special occasions here.Special Features:I would recommend this to a friend.


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Engineering Technician Apprenticeship
General Dynamics UK is a world-leader in the integration of cutting-edge defence and security systems to military, government and civil customers worldwide. We develop, deliver and integrate the world's most advanced battlefield communication systems. We are also leading the design of the next generation of armoured fighting vehicles that will protect troops for the next 30 years.
General Dynamics UK employs 1,600 highly-skilled people across our UK and international sites, including 800 employees at our Newbridge and Oakdale facilities in South Wales.
Acting in partnership with a local training provider, General Dynamics UK has developed a four-year Apprenticeship Programme for Engineering Technicians.
You will work towards NVQ (Level 3) and BTEC HNC qualifications and successful completion will result in you being qualified as an Engineering Technician.
You will gain practical engineering experience, as well as a valuable insight into a working environment, from spending time at the training provider facilities and our General Dynamics UK sites.
Our Engineering Technician Apprenticeship Programme will give you the opportunity to gain valuable experience in the fields of General Engineering, working in a laboratory environment, Systems Engineering, Software Engineering, Hardware and Support as well as gaining a wider understanding of business activities and the projects and programmes General Dynamics UK is involved in.
During your time on the Apprenticeship Programme, you will have the support of experienced training professionals to ensure you achieve your academic potential. You will also have the support and guidance of engineering managers and mentors in the business who will be with you every step of the way.
We are looking for the engineers of the future, so our expectations of you will be high.
Taking on an apprenticeship is a big commitment, are you up to the challenge?
The recruitment process for this year's Programme has now opened
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Pictures and stuff that I want to share just for you! I will probably expound upon various IT things as well, since that is my paid profession. Creating Images is what I love to do, though. Hopefully you might like one or two of them...
Surf n' Turf
I happened upon a spot where the Oyster Farm on San Juan Island lays out their unsaleable oysters and occasional road kill. There were at least 20 eagles and countless ravens dining on them. This is the last year that they can do this because it creates a traffic hazard with low swooping eagles freaking out unsuspecting passers-by. I learned a ton about how to shoot moving birds against a busy background - basically manual everything including focus. I had a ball! This was one of my favorites, I liked how the grass is reflected on his feathers. I hope you like it, too
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|HumanityQuest.com insights into over 500 human values
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Featuring tracks by Quantic, Harleighblu, Werkha, Alice Russell, Titeknots, Peshay & Magic Drum Orchestra...
Future Soul from Electric Wire Hustle, The Seshen and Sleepin Giant. Great sung vocal tracks from Lost Midas, Sleepin Giant, Domin... Duration: 117:04
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Friday 19th September, 2014
Quantic dropped by the KEXP studios in Seattle recently, watch him perform Águas De Sorongo, Mishaps Happening, Duvidó and new single La Plata below.
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This is probably the best shrimp and grits recipe ever. I cooked it tonight and I can't imagine anything that could make it better.
Wesley's Gulf Coast Shrimp and Grits
Photo: Iain Bagwell; Styling: Annette Joseph
Wesley's Gulf Coast Shrimp and Grits provides the perfect comfort food by combining buttery Parmesan grits with a rich, tomato-based sauce.
Yield: Makes 6 servings
More From Southern Living
Recipe Time
Hands On:
50 Minutes
Total: 1 Hour, 40 Minutes
- 1 1/2 cups milk
- 1/4 cup unsalted butter
- 1 1/2 cups uncooked quick-cooking grits
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 3 shallots, minced
- 3/4 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons minced fresh chives
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 30 unpeeled, jumbo raw shrimp (2 1/25 count)
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup extra virgin olive oil, divided
- 3 garlic cloves, chopped
- 1 tablespoon minced shallots
- 1 pt. cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons drained capers
- 1/4 teaspoon ground red pepper
- Dash of hot sauce
- 3 tablespoons unsalted butter, cubed
- 1 tablespoon chopped fresh chives
- 1. Prepare Grits: Preheat oven to 350°. Bring milk, 1/4 cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over medium-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes.
- 2. Meanwhile, melt 1 Tbsp. butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and sauté 3 1/2 minutes or until shallots are translucent. Add wine, stirring to loosen particles from bottom of skillet. Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and next 3 ingredients.
- 3. Prepare Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with 1/8 tsp. each salt and pepper.
- 4. Cook shrimp, in 2 batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet.
- 5. Sauté 3 garlic cloves and 1 Tbsp. minced shallots in remaining 2 Tbsp. hot oil in skillet over medium-high heat 1 minute. Add tomatoes and next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart. Remove from heat. Stir in shrimp and 3 Tbsp. butter. Serve with chives.
My Notes
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Wesley's Gulf Coast Shrimp and Grits Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Family
- CUISINE: Southern
- MAIN INGREDIENT: Rice/Grains, Shellfish
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
More Recipes Like This
Shrimp ShootersSouthern Living
One-Pot Shrimp and GritsSouthern Living
Shrimp and GritsHealth
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IN AN ARID REGION, the few permanent springs, seeps, and natural tanks, or tinajas (potholes), provide oases where you will find species requiring an abundance of water, complete strangers to a desert environment. Also in these spots, some of the usual desert forms become unnaturally rank and luxuriant, and they show other interesting changes when their bases are in water. Desert waterholes thus present a special field for study.
Only a dozen or so such water sources occur in the monument, the largest being a shallow pond, the accumulation from warm springs, at Quitobaquito near the southwestern corner of the area. Here a number of trees have become established, birds are abundant, and a border of shrubs, inland saltgrass, flat-sedge, and Olney bulrush presents a picture quite unlike that of the desert surroundings. A large, leaning cottonwood shades the west side of the small pond and provides a choice of perches for vermilion flycatchers which sally forth at intervals to snap up insects hovering over the water. Plants that grow in the water monopolize the shoreline, furnishing cover for coots, wild ducks, and other waterfowl that make rest stops at this tiny oasis during migrations. Seepwillow baccharis, tree tobacco, and arrowweed pluchea thrive in the water-soaked soil around the shores. The big saltbush and pickleweed, or iodine-bush, found at Quitobaquito represent species not known to occur elsewhere within 100 miles.
A small stand of cattails has taken possession at Rincon Spring, about 1-1/2 miles northwest of Quitobaquito. At Dripping Springs and near seeps and ephemeral streams in the Ajo Mountains are verdant growths of small, moisture-loving plants. Among these, the crimson monkeyflower attracts hummingbirds with its bright blossoms from March to October.


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Emmons Ave & Sheepshead Bay Rd has a Walk Score of 85 out of 100. This location is Very Walkable so most errands can be accomplished on foot.
Emmons Ave & Sheepshead Bay Rd is an eight minute walk from the B 6 Avenue Express and the Q Broadway Express at the Sheepshead Bay stop.
This location is in the Sheepshead Bay neighborhood in New York. Nearby parks include Sixteen Trees Triangle, Holocaust Memorial Park and Homecrest Playground.
Nearby schools include IS 98 Bay Academy, Mesivta/yeshiva Gedola Manhattan Beach and Yeshiva Of Manhattan Beach.
The closest grocery stores are Cherry Hill Gourmet Inc, Waldbaum's and Amar Deli & Grocery.
Nearby coffee shops include Masal Cafe & Lounge, Arbuz Cafe and Cats On The Bay. Nearby restaurants include El Greco Diner, V & S Pizza and Istanbul Restaurant.
Emmons Ave & Sheepshead Bay Rd is near SUNY Downstate Medical Center, CUNY - Medgar Evers College and St. Joseph's College New York.
There are minimal bike lanes and the terrain is flat as a pancake. Emmons Ave & Sheepshead Bay Rd is bikeable, there is some bike infrastructure.


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26 notes &
Detail, Old Trails Building, Indianapolis, Indiana
from Roadside Architecture
One last shot — two Indian heads.
From Roadside:
This Old Trails Building was built in 1928 and features an American Indian motif. It housed the Old Trails Automobile Insurance Association. For more, see these websites: 1, 2, 3, and 4.


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When, in a recent comment, I used the word 'sloot,' I found out that it apparently is not a universal term. And as such I wish to share my knowledge of the slut hierarchy with all of you fine college folk as to eradicate ignorance and allow our beautiful, loose, and adventurous college women to be classified by the names that they have fucked so hard to deserve
Yo brah, did you see that new slut in bio?
Sloot (n.)(s.) An overly cock-hungry female
Check out that sloot over there with her thong riding on her hips. You know broseph, that shit makes my dick so hard a cat can't scratch it!
Smut (n.)(s.) The sluttiest of females
Oh yea? Well Dildolicious told me that that smut isn't happy until she's air-tight. Let's grab another bro and invite her over for a Tupperware party doggie!
Smoot (n.)(pl.) A group of 2-4 sluts, smoots, smuts or any combination of the three
I see that smoot together up in the dining hall ALL the time I think they are roomates.
Sput (n.)(pl.) A group of 5 or more sluts, smoots, smuts or any combination of the three
I was over at Tri-Delt last night and I've got to say, I'd love to give every one of the girls in that sput a complementary facial!
Sput Cakes (n.)(pl.) A plethora of sput
I hear that we're hosting the volleyball tourney this year. Can't wait for those tight assed sput cakes to be on campus!


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This was delicious! Normally when I get these recipes I have to tweek them here or there, especially with the seasoning as it can seem sorta bland but this was great. Absolutely finger licking good. I would suggest using israeli couscous it adds a nice texture but as far as flavor goes this dish is spot on!
Shrimp with Minty Couscous Salad
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 3/4 teaspoons salt
- 1 cup plus 2 tablespoons couscous
- 1 large tomato, cut into small dice
- 1 cup frozen petite peas, thawed
- 1/2 cup chopped fresh mint
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- Fresh-ground black pepper
- 1 pound large shrimp, shelled
- 1. In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper to the couscous.
- 2. In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.
- Variation: Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.
- Wine Recommendation: Mint is one of those ingredients that can be tricky to pair with wine, but sauvignon blanc handles it well. The wine also marries beautifully with shrimp and peas. Choose one from either Alto Adige or Friuli, both in northeastern Italy.
My Notes
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Shrimp with Minty Couscous Salad Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Quick/Easy
- CUISINE: African, French
- MAIN INGREDIENT: Fish, Pasta
- OCCASION: Summer
- PUBLICATION: Food & Wine
More Recipes Like This
Sesame Shrimp-and-Couscous SaladCooking Light
Ginger Shrimp with Carrot CouscousCooking Light
Couscous Salad CupsCooking Light
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The actor Jason Bateman makes a sure-footed debut as a director with "Bad Words," a comedy that's scathingly funny and unexpectedly sweet.
Bateman stars as Guy Trilby, a wholly unlikable 40-year-old loser who finds a loophole to enter the Golden Quill competition, a national spelling bee meant for preteen competitors. He can spell quite well, but his favorite words are "psychological manipulation," which he uses to get into the heads of his child rivals.
'Bad Words'
Opens Friday, March 28, at area theaters; rated R for crude and sexual content, language and brief nudity; 88 minutes.
|Join the Discussion
|Post a Comment
The competition officials (Allison Janney and Philip Baker Hall) try to outflank him, while a harried reporter (Kathryn Hahn) tries to figure him out (when they're not having angry sex) — but the key to Guy's game may be revealed when he befriends the lonely Chaitanya (Rohan Chand), an overachieving 9-year-old.
Rookie writer Andrew Dodge loads Guy up with plenty of profane verbal artillery, which Bateman deploys with devastating effect. But Bateman, as director, also finds the warm heart underneath the raunch.
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MSc in Marine Coastal Development
- About the programme
The world's oceans have waste resources which will become more and more important, and which we will depend upon in the future. In order to use and protect these resources and to develop coastal resources in a sustainable way, there is a need for in-depth and interdisciplinary knowledge about the interactions between economy, environment, technology, marine biological resources, and public concerns.
The Master of Science programme in Marine Coastal Development is a two-year international multidisciplinary MSc-programme. It is especially designed to give the students a broad understanding of the complex interactions in the marine sector. NTNU has excellent research communities within these fields and a close contact with relevant external partners.
The programme offers three specializations which include an individual research project with publication of a Master Degree thesis according to international standards. The specializations are as follows:
Strategic Focus Area: Marine and Maritime Research
Marine and maritime research is a strategic research focus area at NTNU. The focus area has been established in an effort to strengthen the cross-disciplinary marine research between the different faculties and departments involved in marine research and higher education at the university.
An overview of this focus area: www.ntnu.edu/marine
Questions about your international master's application?
Having trouble with your online application for our international Master's of Science programmes? Wondering when the deadlines are, or what kind of language requirements to be fullfilled? We have answered all these questions and more in our FAQs.
Facts about the programme
Level / Degree type
International Master's (MSc / 2 years)
Language of instruction:
Host Faculty:
Engineering Science and Technology
Programme code:
Number of students admitted:
International Master's Application Deadlines
International applicants**
The application form opens in October 2014.
**Self-financed and Quota Scheme
Norwegian/Nordic applicants
Al later application deadline may apply if you have a bachelor's degree from Norway/Nordic country or are a Norwegian/Nordic citizen. *Please refer to these admission procedures for more information.
Contact information
Faculty of Engineering Science and Technology
7491 Trondheim
Phone: +47 73 55 10 51
Fax: +47 73 59 37 90
E-mail: firstname.lastname@example.com
Contact persons:
International Master's – admission for Autumn 2014
The preliminary application form for self-financed students is now open. Note that admissions procedures vary depending upon your educational background:
- The deadline for submission of the preliminary application is December 1. Admission procedures
- For applicants with a Norwegian / Nordic degree, please refer to these alternative admission procedures.


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Reader Comments (Page 1 of 1)
The movie was always going to be told from the ALLIANCE side, and i haven't seen anything suggesting blizzard plans to change that. Sorry to crush your hopes Mike.
Also if you think about it, if they want to interest a decent number of non-warcraft players/fans, it would be a bad business decision to base the movie on creatures no1 can relate to (aka the horde). It needs to be Human focused to bring in the non wow crowd.
traptinacivicsi said...
I dunno why this guy got downrated, Blizzard said themselves they were making it from an Alliance influenced POV, doesn't mean Horde is BAD/EVIL, just that, for this first movie at least, things are going to be portrayed as happening to the Alliance, but I'm sure there will be orcs/trolls etc. Sorry hordies :P just make sure you see it 40 times if it's good and the sequel can be from the horde's POV.
For Lordaeron!
Not a flame or anything, but where did blizz say that the film will definately be from the Alliance POV?
I think the reason this has been down rated is less because of the blizz facts, and more because people regularly relate to non-human characters (Ewoks, ET, Guinea Pigs, Shrek Disney films in general).
If half of the players of wow chose to roll horde, then they must be able to relate to them somehow...
Ofc nothing would stop Bruce being Varian Wrynn in an Alliance POV film.
All depends on why Raimi has in mind for the film- if he wanted to do a Horde POV film I doubt Blizz would stop him, although the additional budget requirements of everyone needing more prosthetics might.
While I don't agree with the idea that people don't relate to the non-humans, I would bet that hollywood agrees with this take. Why do you think SF/Fantasy movies still get such a hard time? And the ones that make it through, half the time, are the ones where it's easier to make the connection to the characters -despite- the SF/F elements. Example - the X movies, Spider man, etc.


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