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Ryugin - Tokyo's Top-Class Modern Kaiseki [Review] w/ Pics
Full visual walkthrough (w/ tons of pics) found here:
On the third night of our Japan Trip, we were able to get reservations for a much-talked about place on Chowhound: Ryugin, in Roppongi, Tokyo, Japan. I had never experienced Kaiseki before this trip, let alone Modern Kaiseki, so I wanted to see what the fuss was all about. I had heard Ryugin was also a Michelin 2 Star-rated restaurant, and after having been to Sushi Mizutani the night before (3 Star), I figured I knew what to expect here.
Nothing could be further from the truth. From the moment we stepped into the small back street entrance, we were treated to one of THE most professional, classy and all-around amazing culinary experiences I've ever had in my life.
We both opted for the full Chef's Tasting Menu - Gastronomy Course B - wanting to fully experience Chef Seiji Yamamoto's culinary expertise and we were not disappointed. The first thing that struck us was the beautiful, yet simple / classy ambiance. From the table settings to the custom glass / dishes that accompanied each course, it exuded "class." In addition, the service was *outstanding*: True White Glove service with the waiter or waitress serving each course (1 plate at a time, per person) wearing white gloves. When they removed the plates, it was also 1 plate at a time (no stacking of multiple plates to clear the table). They were always quietly in the background but would always refill our glasses when they were low, and attentive to our every needs. The service was truly the best I've experienced.
The first course was the Chateau Ryugin 1970 with Kashimanada 'Hamaguri Clam' served with Whitebait Kosen-yaki.
One thing that was apparent from the very first dish is an old adage that gets overlooked so often for eating: You eat with your Eyes, Nose and Mouth. This is so true here as visually, with each plate, Chef Yamamoto engages you visually with the food, and then the wonderful smell hits you, and finally the taste. It's subtle and most of the time it's taken for granted, but here it was especially apparent.
The server opened up the bottle of the Chateau Ryugin and explained to us that it was a broth of Hamaguri Clams, and proceeded to pour it into the small shot glass with a type of seaweed and other spices. The broth was fragrant and paired nicely with the Whitebait Kosen-yaki. The little fish were fried up perfectly and the texture and crunch were nice. It was also laid out with some Sakura petals on the plating, in celebration of the Sakura season that was occurring at the same time.
Next up we had the White Asparagus Tofu Salad, Served with Puree of Dried Shrimp Stock:
Absolutely gorgeous plating and presentation. The two kinds of Asparagus played off each other nicely and the flavors melded wonderfully with the Tofu Salad & Puree.
Next up was the "Sakura" Sea Bream, Early Cherry Blossom Presentation, Served with Fuki and Celery in Soy Sauce:
Another simply gorgeous presentation! In honor of Sakura season, the plating is meant to give you an image of "Sakura," and it was stunning (the pictures don't do it justice). In addition, more so than the dishes (which also were excellent), the beautiful waft of Sakura Flowers hit you immediately! It was an absolute pleasure to smell fresh Sakura before you even began to eat the dish! The Sea Bream was nice (good texture), but I felt there was just a touch too much soy sauce in the marinade for the Celery, but overall a great dish.
Next up was the Kuzu-Tataki Rock Trout Rice Bowl, Served with Spring Vegetables with the Aroma of Japanese Pepper Buds:
Here was another nice presentation. A gorgeous "Rice Bowl" with ornate designs, and once you opened up the lid, the wonderful light steamed broth and scents of the Rock Trout came pouring out. Also the way he cut the spring vegetables makes it look like a Dragon's Tail (or at least we thought so :). The combination of the fish with the light spring vegetables was perfect.
Next was the Assorted Sashimi Plate, Ryugin Style: Consisting of Ika Topped with Beluga Caviar; Tai; Ohtoro; and Lobster Sashimi.
It's hard to see in the photo, but the glass plating was amazing! A beautiful sheet of glass with real "bubbles" beautifully spaced throughout.
The Ika (Squid) with Beluga Caviar was amazing. Just as tender as Mizutani's Ika the night before, but we both noted that this Ika was chopped up (to help with the creaminess), whereas Mizutani's Ika was pure mastery of knowing his Ika and cutting us the right part. The Beluga paired very well.
The Tai was one of only two missteps by Chef Yamamoto for the entire evening: You can't see it from this angle, but he left the skin on the Tai (just a sliver), which added to a beautiful presentation, but made for total chewiness when you got to the skin.
The Ohtoro was also a disappointment, with this piece having a small bit of "tendon" in the cut, whereas most top-notch Sushi places would have presented a completely tender, tendon-free cut, especially for Ohtoro.
Lastly we had the Lobster Sashimi which was amazing! Chef Yamamoto gave us 2 pieces of each fish, and this one came paired with a Yuzu-infused Sea Salt (so that we could try the traditional Wasabi, and this Sea Salt pairing). Both matched well and the Lobster was spot on perfect.
Next was the Steamed Abalone and Matsuba Crab, With Seaweed and Apple Vinegar Jelly Served "In a Can":
Another creative and cute plating design: Custom Glassware, shaped like a "can" being cut open, complete with a piece of metal that looks like a can opener. :) The Steamed Abalone and Matsuba Crab melded nicely together with the Jelly.
Next up was the Crispy Chargrilled Akamutsu Perch from Choshi, Served with Warm Vegetables and Truffles and Premium Mullet Roe:
My camera wasn't able to capture it that well, but one of the highlights of this dish was the image of the Akamutsu (Blackthroat Seaperch) on the plating: That entire fish image is made out of Miso Sauce for you to apply to our Akamutsu fish! That was definitely something out of Iron Chef. :) The Seaperch was wonderfully crispy and tasty, and when applied to the Miso Sauce (fish image) it was even better. The Mullet Roe was also nice and combined well with the fish.
Next up was the Miyagi Gyu (Beef), Cooked at the Low Heat of 45 Degrees using a Gastrovac, Chargrilled Superior Beef, Sprinkled with Black Truffles.
So with the vacuum cooking process, they explained that the beef should be more succulent and tender, with a good full-bodied flavor, and that certainly was the case here. The beef was very tender, although we couldn't really taste the black truffles.
Next up was the Bamboo Shoot Rice, Containing Sea Scallops and Sea Urchin (Uni):
This was such an interesting and fun riff on the idea of the classic Japanese Breakfast, only done up with extreme sophistication. The traditional Rice was the highlight, with the Scallops topped with Uni that melted wonderfully and combined together in a beautiful merging of flavors! The Tsukemono (Pickles) were done up nicely here as well, with very fresh and crisp pieces pairing nicely with the rice. And the Miso Soup was wonderful: Rich and vibrant. The cutest part of the presentation was that after we finished the rice, the waitress politely asked us "Would you like seconds?" ("Okawari ikagadeshouka?") (^_^) This is usually asked in a more informal atmosphere, and the idea is that in a traditional meal like that, additional helpings of rice are commonplace, only here, it's rice with Scallops and Uni(!). We didn't ask for any more since by this time we were already getting pretty full.
Our dessert courses began at this point, and we were started off with a "Pineapple Tea."
At first when the server mentioned this to us, I thought incredulously about getting some tea that was full of overly sweet "Pineapple Flavor Powder" or some such thing (as seen in Boba Teas, etc.). But instead, the Pineapple Tea showed off another area that Chef Yamamoto has a personal interest in: High Quality Teas, with amazing infusions of Scents. The Pineapple Tea was amazing! It had the *scent* of Pineapple Fruit, but when you tasted it, it was pure, clean, high-quality Tea (with no sugary taste)! It served as a nice palate cleanser.
He then served us a Pineapple Coated with Coconut Sherbert Dessert:
It was simple and clean. The Pineapple fruit wasn't overly tart, and it worked nicely with the Coconut Sherbet.
Next up was the Caramel Tea:
Like the Pineapple Tea, this showed off more of Chef Yamamoto's expertise. This Caramel Tea had all the *scent* of a rich, creamy Caramel, but when you drank it, it was pure, clean, high-quality Tea with no sweetness! It was pretty interesting, and it made for a wonderful drink because you get the *smell* of Caramel without filling up on sugary taste of Caramel.
Next up was the Strawberry Rice Cake with Hot Azuki Beans:
Basically his take on a traditional Mochi, but spruced up with Strawberries and a nice texture from the nutty grains. The Plating was immaculate as well, setting off the Strawberry dessert nicely.
He then brought out a nice Strawberry Tea:
This was like the previous ones. Uniquely different from each other, but also with the wonderful scent of Strawberry without any sugary additives. Very nice.
We then got one of the coolest dishes of the night: "Ryugin Specialty: Minus 196-Degrees Candy Apple."
This was a stunning and cute presentation: A vibrant little "Apple" served with chunks of fresh fruit. The waiter instructed us to crack open the Candy Apple with our spoon (just a light tap), and it cracked open to reveal a sub-zero-like Snowy "Ice Cream Powder"(?). I didn't ask the waiter what was inside, but it tasted so light and airy and wonderful.
We ended with one final special Tea, brought out with a special type of Honey (the name escapes me):
Ryugin provided one of the most memorable, enjoyable meals we had during this Japan Trip. The total bill came out to be ~Y30,000 (~$300 U.S.) per person, and it was worth every Yen of it. Chef Yamamoto and the staff at Ryugin showed off impeccable Service, Hospitality (no pretentiousness), and Excellence in Modern Kaiseki Japanese Food. When I asked to see Chef Yamamoto, he immediately obliged, coming out from the kitchen to thank us, and bowing to us humbly and seeing us off(!).
As a point of reference, Providence in Los Angeles, is one of my favorite places back home, and there was simply no comparison: The level of Service, Plating, Pacing, Food Preparation, and general Excellence exceeded Providence in every way. Ryugin is truly Top-Class Modern Kaiseki cuisine.
*** Rating: 9.7 (out of a Perfect 10.0) ***
日本料理 龍吟
Side Roppongi Building 1F, 7-17-24 Roppongi, Minato-ku, Tokyo, Japan
More pics (the rest of them can be found here (as aforementioned)):
re: exilekiss
Wow! I loved the pics. I'm trying to get reservations for next month (haven't heard back yet, but I think I might have tried too early), and I was concerned the full tasting menu might have too much food for me. Judging from your pictures, however, I think I might be able to do it! As long as I'm given plenty of time to eat...
Thanks for posting them, and your review!
re: prasantrin
Hey prasantrin,
Good luck with your reservations! :) My Chowhound Friend who accompanied me on this trip isn't a big eater, but was able to finish the Course B just fine. :) Ryugin totally gives you enough time, and none of the dishes were overly oily or heavy (so you won't get filled up so easily). Let us know how it goes. :)
re: exilekiss
Hi exilekiss:
Very nice review, certainly the best review on Ryugin here even though it has been posted regularly. If you like Ryugin, you may want to try Ariona de Takazawa on your next trip. Another one of those new wave of young creative Japanese chefs that is recreating a new dining scene. Those of us who have tried simply cannot understand why it is not included in the Michelin but I do expect that to change next year. You can read my brief review (but not as well written as yours) here : http://www.chowhound.com/topics/507444
The website of Ariona de Takazawa:
re: FourSeasons
Thanks FourSeasons.
It was because of your posts and Charles Yu and others that I went for it to try Ryugin in the first place. Kanshashimashita! (^_^)
Thanks for the advice on Ariona de Takazawa. I'll have to check that place out on my next trip to Japan.~
re: prasantrin
Reservations opened on Apr 1 for May. I received a call-back the same day (I requested by FAX).
re: estufarian
No way! I sent my request in April 11 (by fax), and still haven't heard anything. Plus I emailed my hotel, as FourSeasons suggested, and haven't heard anything from them, either!
I guess I'll have to call. :-(
re: prasantrin
It's possible that the English-speaker is away right now. I originally attempted to reserve in Feb and again got a call next day telling me to re-apply on Apr 1st.
Now, if I can only get Robuchon to reply!
And Quintessence NEVER replied (or even answered the phone).
re: estufarian
Which Robuchon are you trying for? It was one of my other choices should Ryugin fall though, but I couldn't decide which one I wanted to try.
I faxed ryugin again (I really hate calling in Japanese), and mentioned they could call in Japanese if necessary. Hopefully it will work this time, or I'll really have to call!
re: prasantrin
Trying for the main one with the downstairs as a fall-back.
Their website is still showing availability in evenings.
re: estufarian
The 2nd floor Yebisu Gardens one? Did you fill out the online form or did you fax/e-mail? If for some reason you can't fill in the online form, I'd be happy to do it for you--you can email me at prasantrin at yahoo dot ca. They just need the date, time, number of people, name, number, and email address, and if there's a special purpose for you visit, that can be mentioned, as well.
And I faxed Ryugin again, and just got a call not 5 minutes ago! They had been trying to call for the past week (which explains all the hang-ups on my answering machine), but hadn't been able to reach me until today. I'm in!
re: prasantrin
Congratulations - leave some of the good stuff for me as I'm there the next day!
And Robuchon just confirmed! This time I went direct (email) - last time tried through the Relais & Chateaux site, using their on-line form (which apparently they didn't receive).
Now I have my main meals set I can post for the smaller places.
re: prasantrin
Hey prasantrin,
Congrats. :) Let us know how your meal goes there. Hopefully it's as nice as my visit.
re: prasantrin
I ate there with a couple of wine sommeliers recently, and we all thought that sake was a far better match for the food than their French wine list would have been.
Also I think the courses were a little too small and numerous to do one-glass-per-course pairings.
re: prasantrin
Hi prasantrin,
I completely agree with Robb S' comments. :) Sake pairs better with the meal they served. And definitely the numerous courses they had (and the quantity of each one) doesn't lend itself that well, IMHO, with a paired glass of wine with each course.
It was truly some amazing food at Ryugin and delicate. Some of the wines they had (that I was familiar with) I think would be too much.
re: exilekiss
Robb and exilekiss--But I hate sake! Not hate, but I don't particularly care for it. Then again, I generally only like wine when drunk with food, so perhaps it will be the same with sake.
Or perhaps I'll skip the alcohol altogether, then. I'm a cheap drunk, and I have to make my way to Tokyo Bay after my dinner!
I do have a coupon for a complimentary glass of champagne with dinner, though. Maybe that will be my sole alcoholic beverage that night.
I just dined at Ryugin last night, just under six weeks after exilekiss' meal. I also had the Gastronomy Course B, but with quite a few differences from exilekiss'. This just highlights Chef Yamamoto's determination to use ingredients at their peaks.
I did end up ordering two glasses of wine. The first was a white--French, 2005...and that's all I remember. It might have been from the Champagne region, or some other region that starts with "C", and I think the producer was Philippe someone... (can you tell I don't drink much wine?). It was perfect for the first half of the meal. It not only complimented the flavours of the food, but enriched them. As the flavours of the wine mingled with the flavours of the food, they seemed to create new and equally delicious tastes. (I hope someone out there understand what I mean!)
The second glass was a red--this one I remember a little better--1999, 100% Pinot Noir, French from Bourgogne (I'm almost positive it was from Bourgogne). OK, that's it. Remember, I said I remembered it a little better, not a lot! This one was very easy to drink, and I quite enjoyed it on its own. With the remaining savoury dishes, I didn't think it was as successful as the white. While it didn't clash with any of the flavours of the food, almost as soon as I had a sip of wine, any lingering food flavours disappeared, and I was left with just wine. Not necessarily a bad thing, but a little disappointing after my enjoyment of the white.
exilekiss mentioned much of the tableware in his write-up. Several of the pieces used at Ryugin are designed by Chef Yamamoto and custom made for the shop. That lacquerware bowl with the dragon in exilekiss' blog is a perfect example of how the creativity of the kitchen extends beyond food. The picture was conceptualized by Chef Yamamoto, and executed by the sous chef. Then it was sent to the makers (I think in the Noto Peninsula), and one year later, they had their bowls. Not all is custom made, but even the purchased pieces are beautiful--the custom made glass "can" that held exilekiss' steamed abalone was based on a larger purchased dish that was used to serve honey (parash honey from India--if anyone knows what kind of flower parash is, the people at Ryugin would love to know!).
It was a wonderful meal in all. I can see why they were rewarded with two stars (but I can also see why the didn't get three), and I hope to return soon!
(They also take walk-ins, so if you haven't made a reservation but really want to dine there, try showing up very early and there's a chance they'll fit you in immediately. There were two walk-ins during my dinner, each a party of one. One arrived at 6:45 and was seated immediately, and the other arrived around 8, and was asked to return about half an hour later. Upon doing so, he still had to wait a few minutes to be seated, then many more minutes to get a menu.)
re: prasantrin
Hi prasantrin,
Great review as well! (^_^) Thanks for the information on the plates; very interesting to know. I can't wait to go back myself. :)
What was your favorite dish that night?
re: exilekiss
In terms of plating, the baby ayu was definitely my favourite. When it was placed in front of me, I straightened up, my eyes grew wide, and I couldn't help but smile. I think my reaction must have been amusing, because one of the other waitstaff was passing by as it happened, and she laughed a little. But it was just so...whimsical. I've read that word many times with regards to Chef Yamamoto and Ryugin, and it definitely suits them.
In terms of flavours, I think the salmon "trout with crispy skin and fluffy meat" was my favourite. The salmon trout was perfectly cooked and seasoned. I liked the caramel ice cream a lot, too. And the honey served with the tea (it was palash honey from India) was like no other honey I've ever had (in a very good way).
I had actually started writing a much longer review that I had intended to post here as well as another board, but it seemed too long to post. I did notice as I was writing it, though, that almost all of my dishes were different from yours. I think only the Ryugin sashimi had the same fish, but it was plated slightly differently. And June 1st, the menu changes again.
By the way, exilekiss, did you order any beverages? I think my wine ended up being much more expensive than I had budgeted, but I can't figure out just how much. The B menu was Y25 000 (plus tax, I assume, because on the website it says Y26 250). That means my wine must have been close to Y5000 a glass! Oops...Unfortunately, that was most of my budget for the high-end tempura meal I had planned for Saturday night, but so soon after Ryugin, I think no other meal could have impressed me!
re: prasantrin
There's a service charge added to the bill at Ryugin; I forget if it's 10% or 15%. And they charge for mineral water if you had any of that.
re: Robb S
A service charge would definitely explain the extra cost, then! I didn't have any mineral water, but now the wine seems a wee bit (very wee bit) more reasonable than it was pre-service charge.
re: prasantrin
Hi prasantrin,
Very nice! :) I'm so glad to know that Ryugin / Chef Yamamoto continues to innovate and be so creative (these are drastically different / unique dishes compared to what I had (which was wonderful as well!)). It makes me glad that when I go back, I'll have even more reason (because it'll be another nearly completely unique experience). (^_^)v
I can confirm Robb S' post: Ryugin charges a 10% Service Charge (which is fine, considering you don't tip in Japan :), and "no," we didn't order any drinks other than some great Mineral Water off of their Bottle Water Menu(!). :)
re: exilekiss
Here are the pictures of my two savoury favourites--the first is the baby ayu--tell me that wouldn't have made you smile! And the second is the salmon trout with a variety of asparagus (they said it was some kind of ancient variety, imported from France), uni on shredded daikon?, koyadoufu with raspberry miso, eggplant (a Japanese kind that doesn't need to be cooked) with yuzu miso, and house-made karasumi (I normally hate karasumi, but this was outstanding!).
re: prasantrin
(clicks on pictures)...
Yes, definitely tottemo kawaii! :) Those look like some really nice dishes as well. I can't wait to go back soon.
re: prasantrin
And I was there the following night - and can continue the raves! Firmly in my top 10 list, although just maybe a notch behind Robuchon (which was 'technically' possibly my greatest meal ever, although some courses missed the mark - give me some time to document that, but I can just add to the Ryugin comments as my meal was obviously almost identical to yours).
My favourite course was the Ryugin sashimi – nobody has yet mentioned that each of the 4 samples was accompanied by a different 'seasoning' (usually a flavored salt), each matched to the specific fish. And the beluga caviar was a 'low-salt' version, which I found more palatable that the 'real thing', although it didn't quite have the 'pop' I expected.
The presentation of the Ayu was indeed magnificent. We were advised to eat the first fish 'naked' and the second with the sauce so as to experience different tastes with the same ingredient.
And the caramel ice cream was made with a specific type of sugar-cane (apparently from the chefs in-laws own organic plot that has been in the family for generations). It reminded us of maple sugar, but upon asking we learned more about sugar-cane cultivation that we ever dreamed of.
It seemed to me that each course was designed around a specific region/concept – definitely reminded me of Mugaritz in approach. Also, I loved the 'evolving tea' concept as we switched from mains to desserts. A great link between the last few courses.
Having discovered by now that wine prices/values in Japan are way out-of-line with world standards we decided to try for a series of different sakes instead – and this was an inspired idea. Because of the limited supply of decent sake in Ontario we described only the style(s) we wanted, starting with fragrant/flowery and moving on to earthy/smoky. These went superbly with the meal (the most expensive was around $20 for a 200ml serving – so roughly $75 on a full-bottle equivalent basis). And this kept the bill under control (the sparkling water was $16 for 800ml). And the 'smoky sake (in 200ml bottles) was the finest I've had to date. I kept the label (all in Japanese) and if I can get it translated I'll post on what it was.
This was the only place we visited in Japan where Caucasians outnumbered Asians (actually the only one where non-Asians made even 10%!) and indeed it was one of the 'easiest' to transition to – even the tables were western-style. Regrettably, some of the westerners seemed to have bathed in after-shave, which affected everyone's enjoyment, but I can't blame the restaurant for that.
re: estufarian
Interesting note about the clientele. The night I was there, there were other non-Japanese present, but only two were Caucasian (French). The couple next to me were Korean (though they spoke Japanese very well), and a walk-in later in the evening was perhaps Chinese-born American/Canadian (and me, definitely not Causasian). All the other tables were occupied by Japanese.
I was told, however, that some nights, more than half the people dining there were non-Japanese, and that after Michelin came out, they no longer needed to advertise (he was joking, but I think not really...).
Do you remember what the powdered red salt was that was served with the sashimi? One of the reasons I didn't mention it was because I couldn't remember what it was. I did very much like the negi flowers, though. They were the tastiest flowers I've ever eaten!
I did post a much lengthier review over, which includes some of the comments I've made here, on another board (with pictures), so if anyone is interested, http://forums.egullet.org/index.php?s... .(or if it's in bad form to refer to another board, I can repost the entire thing here without the pics).
re: estufarian
Hey estufarian,
Thanks for your writeup as well. Very nice to hear a continued trend of Consistent High Quality! (^_^) Very fascinating to know about the sugar-cane, and it's nice that you had Ayu.
Even if you can't get the labels translated, maybe take a picture of your favorite Sake from that night and post it up here? (^_~)
(on a side note, for my meal there, we were the only Americans in the room; everyone else was Japanese (except 1 businessman being taken out to eat here by a Japanese businessman).)
re: exilekiss
Here's the picture of the label (I note it was only 180ml, not 200ml, so effective price around $80 per full-equivalent bottle).
Can anyone identify it?
re: exilekiss
Another attempt to post the photo of the sake - can anyone identify it?
re: estufarian
This kind of sake is called 純米大吟醸.
大吟醸 = daiginjō-shu. Japanese sake is made with rice. However some Japanese think the outer layer of rice contains too much protein and fat which affect the taste of the wine, so it is removed.
純米大吟醸 - indicates the outer layer of rice is removed to 50 %. It is considered some of the best in this class.
It is served cold right ? I know some sake lover prefer the normal sake without rice polishing, because with all daiginjō-shu, the alcohol is added in there afterward.
My husband and I just went to Ryu Gin and had the most amazing meal of our lives. Each course was incredibly creative and had a sense of whimsy while maintaining a strong connection to its Japanese roots. The food could not have been more delicious and the service was outstanding with the chef himself serving our soy sauce for the sashimi. I have eaten at amazing restaurants around the world but have never been so impressed. Each dish built perfectly on the previous one. I cannot wait to go back and strongly suggest that if you want the meal and night of your life in Japan this is the place to go. For me, it was the perfect 10. I also want to suggest getting sake. I never liked the drink before having it at Ryu Gin and I would have finished the bottle if I could have.
re: benedictsandclubs
Hi benedictsandclubs,
Very nice! :) I'm glad you enjoyed your dinner at Ryugin so much (I, too, loved it if you can tell from my review (^_~)). Here in L.A. I already sorely miss Chef Yamamoto's excellence and creativity, as well as some truly amazing, World-Class Service that makes the whole experience that much greater.
For those thinking of dining at RyuGin in the near future, they no longer offer the cheapest course during regular dining hours. Until 9:30pm, they only offer the Y21 000 and Y26 250 courses. If you want to order a la carte or the Y15 750 course, you must call on the same day you are dining, and you must be dining after 9:30pm. A la carte and the Y15 750 course are subject to availability.
re: prasantrin
How comfortable is dining at Ryugin? The pictures I can find seem to show hard armless chairs.
re: prasantrin
The chairs are fine. I went again a few days ago, and definitely would have noticed if they were particularly uncomfortable.
Ryugin is still a great must-go place, but the last meal I had there was the weakest of them all so far, I must admit.
They have changed a lot of things, making the restaurant a bit less customer-friendly (a la carte now only from 9:30, used to be 8:30; the cheapest menu only available at certain times; they now want you to tell them in adance which menu you want (the latter is not unusual in Japan, but did not use to be the case at Ryugin)). This does not affect me directly as I always just order their biggest set menu on the basis that the price differences between menues are not that huge, and on the rare occasion you go to such a top restaurant, you might as well go for their best offering. But it is indicative of something when a restaurant becomes a little less customer friendly.
The food was very good, but some of the courses were not top noth. The eel for example was very overdone and you'd expect better even at places with no Michelin stars, let alone two. There were some real highlights as well - the ika and caviar combination was divine, as was the awabi shabu shabu. The sakes were a real highlight as well. We had some very elegant daijinjoushu (two were with a seimaibuai of 28 and 30, which means that 72% and 70%, respectively, of the rice had been polished away), some great sparkling sake to start off with and some completely divine namazake (made with wild yeasts). Service was impeccable.
I would always recommend the restaurant to everyone who has not been and likes Japanese food, but I do hope that they will return to their previously close to perfect overall standards.
re: Asomaniac
To prasantrin and Asomaniac: I greatly appreciate your replies. Thank you.


text:
Rush Girls Called in for New U14 Camp
U.S. Under-14 Girls' National Team head coach April Kater has called up 48 players for the first U.S. U-14 Girls' National Team training camp of the year. It will be the first National Team experience for this group of players, all of whom were born in 2000 or 2001. The event will run from June 1-8 in Portland, Oregon.
Three players from Rush Nation have been invited to attend the camp. Sarah Piper from Texas Rush along with Cori Dyke and Erin Hohnstein from Colorado Rush were among the invitees for the camp.
The U-14 GNT is scheduled for two more training camps this August and November, which should both feature 36 players. Click here for a full list of camp attendees.

subset: commoncrawl


text:
HERMLEIGH ŌĆö After making the six-man playoffs with a thrilling last-second win a week earlier, Blackwell got off to a promising start in its Division II bi-district meeting with Loraine on Friday.
The Hornets, however, couldnŌĆÖt finish what they started on this night after getting inside LoraineŌĆÖs 20 on their first two possessions. Blackwell did tie Loraine, 8-8, in the second quarter, but it was pretty much all downhill from there as Loraine won 49-22 to advance into the next round of the playoffs and end BlackwellŌĆÖs season.
Loraine (7-4) will face Balmorhea in the area round while Blackwell finishes its year with a 5-6 record.
Blackwell got the ball first and immediately moved into range on a 29-yard run by Jayden Jones, only to turn it over on downs at LoraineŌĆÖs 13.
The Hornets got another chance to take the lead after recovering a fumble at the Loraine 22, then gained eight more yards before being pushed back and giving it up again. This time, Loraine capitalized with an eight-play scoring drive to take an 8-0 lead.
Blackwell responded with an 18-yard scoring pass from Ethan Andrews to Ted Chambliss, and Wade AllenŌĆÖs PAT tied it at 8-8. But the rest of the half was all Loraine as it scored 26 straight points for a 34-8 lead, before scoring again to begin the third quarter.
Blackwell cut it to 41-16 on a 5-yard Jones run and Allen kick, but the Hornets couldnŌĆÖt overcome the damage from LoraineŌĆÖs surge ŌĆö which included two touchdowns in a 19-second span shortly before halftime.
After Ricky Cantu scored his fourth touchdown of the game for Loraine with 6:01 to play, Blackwell got its final points on a 3-yard pass from Andrews to Matthew Meyer with :40 remaining.
Head coach Clint Lowry was glad to see Blackwell continue to battle in the second half after its adversity. ŌĆ£We finished the game like we should have,ŌĆØ he said of his team, which made the playoffs for the first time since the 2008 season.
ŌĆ£That shows we have a lot of heart and character. IŌĆÖm proud of them after going into the half like we did. We made some mistakes and they capitalized on them, but these guys are fighters. They surprised a lot of folks. I think theyŌĆÖve gained some respect. IŌĆÖm just proud to be a part of it.ŌĆØ
Blackwell, which had just one win ŌĆö which came by a forfeit ŌĆö last year prior to LowryŌĆÖs arrival, appears to have a solid core for 2013 as only three seniors graduate.
Jones, a junior, rushed for 117 yards while Andrews, who is also a junior, threw for 114 yards and two TDs.
The leading defenders were Jones with 10 solo tackles, five assists and a fumble recovery; Mark Monroe with seven solo tackles and four assists; Mason Magness with six solo tackles and four assists; Chambliss with five solo tackles and six assists; Kaleb Edwards with four solo tackles and six assists; and Franck Cano with two solo tackles and six assists.


text:
Derby is located in Connecticut.
Derby, Connecticut has a population of
Derby is
family-centric than the surrounding county with
25.71% of the households
containing married families with children.
The county average for households married with children is 31.47%.
The median household income in Derby, Connecticut is
The median household income for the surrounding county is $62,234
compared to the national median of $53,046.
The median age of people living in Derby is
39.6 years.
The average high temperature in July is 82
degrees, with an average low temperature in January of 17.7 degrees.
The average rainfall is approximately 48.9 inches
per year, with 14.4 inches of snow per year.
Real Living Wareck D'Ostilio
47 High St.
New Haven, CT
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Real Living Scalzo Group Real Estate
2 Stony Hill Road
Bethel, CT
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Page Taft Real Living
89 Whitfield Street
Guilford, CT
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500 Interstate North Pkwy SE
Atlanta, GA 30339
A Sonic Automotive Dealership
With a wide selection of competitively priced new BMW models to choose from, such as the BMW 3 Series, 5 Series and 7 Series, we are confident that you will find a vehicle that fits your lifestyle. Test drive a 328i, 335i, 535i, 650i, X 5or other new 2015 BMW cars in the Atlanta region by visiting us today. Our BMW dealership is the premier destination to purchase, finance, or lease a new BMW 3-Series, 5-Series, 6-Series, or 7-Series in Atlanta. To learn more about our comprehensive selection of new BMW cars and luxury SUVs for sale, please don't hesitate to contact us by phone, online form, or in person.
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One by one, the newest members of the Pro Football Hall of Fame stepped onto the stage as their names were called. When the eighth man elected Saturday, the late Junior Seau, was announced, his two sons stood with the group.
[WARNING: The following story contains spoilers from Saturday's episode of Black Sails. Read at your own risk.]Look who's back!Saturday's episode of
Move over, marinara.
Creamy casseroles, sans the calories.
CHAMBERSBURG — More times than not, holding your opponent to just 42 points culminates in a victory.Well, unless you score a season-low yourself.
CHAMBERSBURG — The only stat that matters is a 'W'.
Amy Duggar, the niece of 19 Kids and Counting stars
An online video released Saturday night purported to show an Islamic State group militant behead Japanese journalist Kenji Goto, ending days of negotiations by diplomats to save the man.
Whitney Houston and Bobby Brown's daughter Bobbi Kristina was found unconscious in a bathtub at her...
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$22.99 – $24.99
Perfect for layering or worn alone.
6.75-ounce, 100% cotton jersey knit
Rib-knit crewneck and cuffs
Side-seamed construction minimizes twisting
Left-chest pocket with sewn-on Carhartt label
Tagless neck label
Carhartt has been the working man and working woman's choice for a mighty long time. Our craftsmanship and attention to detail has been the standard in our industry. Trust the voice that's been around since 1889.


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(based on 8 reviews)
Ratings Distribution
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love all the flavors
By chickie
from philadelphia pa
About Me Simple Tastes
Comments about Vanilla Bonomo Turkish Taffy:
love all the flavors. loved as kid. was happy to find in magazine
Bottom LineYes, I would recommend this to a friend
Was this review helpful? Yes / No
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By dbanne
from richmond, va
I remembered it as taffy, not soft, yet chewy.this is hard candy.
Bottom LineNo, I would not recommend this to a friend
By Linda
from Torrington,CT 06790
About Me Born In The 40's Love V-t, Health Conscious, Simple Tastes
I have search for years for this vanilla taffy finally found it and will keep getting it over and over I never want to be without it.I LOVE MY TAFFY!
This is my favorite
By child at heart
from somewhere
Saving this flavor for the last one. I gave this as a gift because we both like the vanilla and cannot find it except at Miles Kimball.
Good flavor
By Trader Dan
from PA
The taste is what I remember from childhood, but I was disappointed in the non-flexibility which I thought the taffy had from years ago.
I would buy this product again
By Jan the dog Mom
from L.I. New york
Vanilla Turkish Taffy taste was just as I remembered when I was a child. Only negative was the fact that the card-board paper surrounding taffy was hard to peel off. It stuck to taffy.
Candies from old.
By willie
from wheelersburg, OH
About Me Candy freak, Simple Tastes
eat as a snack, or just anytime. best taffy around. somewhat messy.
Love The Vanilla!
By westabot
from Illinois
About Me Choosen Diet Cheat, Health Conscious, Simple Tastes
I really love this bar, however, it is a little pricey. I have been ordering them (by the box) on another site and it is cheaper that way. If also freezes.


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The Neutrino Vest is a lightweight and very warm insulated down vest.
This superb lightweight vest is ideal for backpacking in spring and autumn and for those cooler evenings year round. Pertex Quantum® fabrics keep weight and pack size down and 120g/4oz (size large) of 800 fill European goose down provides fantastic warmth for the weight. A stalwart of the Rab range for many years - this is a superb piece of kit for active use and ideal for travel where weight and packsize are prime concerns.
Weight: 385g
Was: £124.99
Web Price From: £89.99
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ACCURATE Apex EVA Wakeboard Handle with Fuse Mainline
Item # 11450099
|Eligible for 20% Off Your Entire Purchase! (see promotion details)
|Members of The League get 5% back when you spend $100! (see promotion details)
Product Details
This ACCURATE® Apex EVA wakeboard handle with a 60' 4-section rope is a stylish and safe selection for riders of all skill levels. A 15" neoprene handle is thick and textured for a soft and secure grip. Additional features include three removable 5' take-off loops for convenient customization.
Get your new ACCURATE® Apex EVA wakeboard handle with fuse mainline today from Sports Authority.
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- Rope material features a 100% dyneema core and polyethylene outer braided jacket for maximum performance and durability
- Made in China


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Some product exclusions may apply. See product page details for more information. Clearance items are final sale. Price matching does not apply to this or any promotion. Offer is valid until September 13 at 11:59 PM PST. May not be combined with any other offer/discount (unless specified), including invitation credits, promotional gift cards and/or special discount links. Discount applied upon checkout. Log in to your account to see your savings.
Designed by artist and Fresh Words Market studio founder Rebecca Peragine, this digital print sets your most beloved state against a black background, creating a stark contrast that makes the detailed rendering pop. Featuring an accurate representation of county lines, the map includes two heart stickers with which you can pinpoint towns, bays, lakes, counties—whatever spot, body, or formation you love the most.
Includes print and 2 heart stickers. Print is unframed and printed on 100% recycled card stock with soy ink. Recyclable packaging. Made in the U.S. For every print sold, Fresh Words Market donates 10% of its proceeds to women and children focused initiatives around the world.
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NPS is looking for Archeology volunteers for Yosemite Facelift
This is from their website.
(updated May 31, 2012). Facelift is a volunteer activity in Yosemite National Park, Sept 25-30. This is an annual clean-up in the park sponsored largely by Yosemite climbers, but attended by a wide range of volunteers. The Yosemite Archeology Office has become involved over the years in order to limit damage to archeological sites, and to train volunteers to differentiate historical artifacts from more modern trash. Public education activities include: screening the "trash" for historical cultural material, documenting the artifacts, and involving archeological volunteers from students (grad and undergrad) to CRM professionals. It's fun, and a great way to learn about historical Yosemite archeology. And camping opportunities may be provided. If you're interested, please contact the Facelift Archeology Coordinator, Shelley Szeghi at email@example.com or 209-379-1431. The Yosemite Climbing Association website at http://www.yosemiteclimbing.org/ has more information, including some pictures from 2011.


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High School
Produced by BOCES New Visions: Journalism & Media Studies program
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What's an Olympia?
The championships of many professional sports are relatively well-attended by the general public and are missed by very few Americans, whether they be sports enthusiasts or not. But year in and year out, bodybuilding's biggest event of the year, this weekend's Mr. Olympia Competition, is overlooked by the general public. I realize bodybuilding will never […] [Read More]


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Nominations are sought to add to the Neosho R-5 School District Charitable Foundation Excellence in Education Walk of Fame.
As he took an object from his pocket, Sy Werner talked about What Christmas Means to Me, during the final day of the 68th Annual Laymen League's Pre-Christmas Services, held at Calvary Baptist Church on Friday.
More than 1,000 families received food baskets during the annual Newton County Food Basket Brigade, held Saturday at the Newton County Fairgrounds.
Lt. David Kennedy will become chief of the Neosho Police Department at the beginning of the new year, as the 16-year veteran of the department was tabbed to succeed David McCracken, who will retire at the end of this year after more than...
I may be the only person this Christmas who wonders what was going on 100 years ago at this time, but here goes.
Why does the United States so enjoy the celebration of Christmas?Many reasons can answer that question. My feeling is that it is a season of hope. Little ones are taught to look forward to Santa: ideally, as they grow older,...
I hope you are ready for Christmas. By now I expect your gifts are wrapped, your ham or turkey bought, there are clean sheets on the guest bed and you have the decorations all in place. Because as the old song goes, "Christmas is...
I've come to the understanding why Neosho is home of the Wildcats.
Several players from the Mid-America Intercollegiate Athletics Association are making their mark on the NFL, extending a tradition for the conference widely considered the premiere Division II conference.
After sweeping Springdale Har-Ber and Joplin at home by a combined score of 150-6, Neosho head coach Jeremy Phillips said this weekend's tournament would tell him more about the competitive mettle of the Wildcats.
The Neosho Wildcat boys earned that win they so needed before the Holiday Classic, defeating Seneca 69-41 Friday night.
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EnviroTech :: Sustainability
Solazyme, Bunge Sign Preliminary Agreements for JV
2:45 PM MDT | August 8, 2011 | Rebecca Coons
Algae oils firm Solazyme (San Francisco) says it has signed a framework agreement with Bunge to form a triglycerides production joint venture in Brazil. The agreement, subject to a final agreement, includes a 100,000 m.t./year renewable oil plant to be located at a Bunge sugar cane mill. The plant would come online during the 2013 sugar cane harvest. Solazyme uses microalgae to convert biomass directly into oil and other biomaterials for biofuel production and replacements of fossil petroleum and plant oils in products such as oleochemicals, cosmetics, and foods...
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Regions :: Western Europe :: Spain
Air Liquide to Buy Home Health-Care Firm in Spain
5:10 AM MDT | July 20, 2012 | Ian Young
Air Liquide says it has agreed to acquire Gasmedi (Madrid), the third-biggest player in Spain's home health-care sector. "Once completed, this transaction would enable Air Liquide to gain full control of Gasmedi for an enterprise value of €330 million," Air Liquide says. The proposed deal is subject to approval by Spain's competition authority and it is expected to be completed in the fourth quarter of 2012. Gasmedi provides home health-care services to 125,000 patients across 14 of Spain's 17 regions, Air Liquide says. The company generated sales...
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FitScan Digital Scale
Add a bit of style to your scale.
Are you still hiding your clunky scale in a bathroom closet?
Make it the center of attention with the FitScan Digital Weight Scale. The FitScan Digital Weight Scale has an extremely low-profile, oversized platform with a weight capacity of 440 pounds, making it a great fit for a broader audience. The modern style of 8mm of thick black tempered glass and a reverse blue backlit LCD looks great and will definitely impress. Includes 4 AAA batteries.
Dimensions: 12.6" L x 13.8" W x 1" H; 6.6 lbs.
FitScan Digital Scale
FitScan Digital Scale
Our innovative products will provide you and your family with years of enjoyment. And with the Brookstone Protection Plus service and replacement plans, you'll have the added peace of mind knowing that if the unexpected does happen, we will simply repair or replace your covered product. Our enhanced coverage goes above and beyond the manufacturer's warranty, saving you time and money.
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|Baseball » News » Schedule » Roster » Coaches » Statistics
2005 Season: For thie third consecutive season, Calicutt was featured on the mound and in the field, pitching in 17 games and 18 games as an outfielder or designated hitter ... He started 14 games as a pitcher, 10 in left field, four in center field and two at DH ... On the hill, Calicutt was third on the team in wins, going 5-6 with a 7.39 ERA ... He was also second on the team with 84 innings pitched and third on the Bucs with 44 strikeouts ... He allowed just a .250 (18-for-72) batting average to left-handed hitters ... Went 2-0 to start the season, with wins over Niagara on Feb. 19 and Xavier on Feb. 27 ... He went six innings against Niagara, allowing two earned runs on just four hits while walking two and striking out four ... He tied his season-high in innings pitched against Xavier, going 7.1 innings and scattering sebven hits, allowing no earned runs, walking two and striking out two ... Steven also went 7.1 innings against College of Charleston on Apr. 30 ... Calicutt batted .174 with a homer, five RBIs, two doubles and four runs scored at the plate last season ... Had two multiple-RBI games, talling two RBIs on Mar. 9 against Samford and on Apr. 22 against Appalachian State, both ETSU victories. 2004 Season: Calicutt again performed double-duty for the Bucs, appearing in 20 games as a pitcher and 32 games in the field ... He started 16 games on the mound, 27 as a designated hitter and two as a center fielder ... As a weekend starter, Calicutt tied for second on the team in victories, going 5-9 and posting a 9.04 ERA ... He finished third on the Bucs with 85.2 innings pitched and fourth on the team with 49 strikeouts ... Had another successful season at the plate, ranking fifth on the team with a .302 batting average ... Also hit four home runs and drove in 20 runs while scoring another 12 ... Earned his first win of the season against Xavier on Feb. 21, tossing six innings and allowing a run on just three hits while striking out six ... Had another strong outing against Western Carolina on Apr. 4, picking up the win after allowing two runs on seven hits over seven innings ... Was dominant in a win over Appalachian State on Apr. 18, allowing a run on six hits in six innings ... Struck out a career-high nine batters in a win over Wofford on Apr. 11 ... Had a season-high four hits against Virginia Tech on May 19, going 4-for-5 with an RBI ... In an ETSU win over the Hokies on Apr. 27, Calicutt went 2-for-5 with a run scored and three RBIs ... Had six other multi-hit games on the season ... Also had four multiple-RBI games with a season-high three driven in on two occasions. 2003 Season: Calicutt was a versatile player for the Bucs, playing 26 games in the field and pitching in 17 ... Started 13 games on the mound, 13 in center field, five in left field, four at first base, two in right field and two at designated hitter ... Ranked second on the team with a .314 batting average ... Scored 20 runs, hit two doubles, belted two home runs and drove in 12 runs ... Drew 13 walks and was successful on 6-of-10 stolen base attempts ... Had multiple hits in 10 games, with a season-high three base hits three times ... Had three hits in consecutive games, on April 12-13 against College of Charleston ... Had a season-high three RBIs on April 13 against the Cougars ... Scored a season-high two runs on five occasions ... Homered in both ends of a doubleheader, Feb. 22 against Binghamton ... Was 3-6 with a 6.66 ERA as a pitcher ... Pitched 71.2 innings, allowing 53 earned runs on 80 hits, striking out 46 ... Earned a win in his first collegiate appearance against Xavier, going 5.1 innings, and allowing just one hit, one earned run and fanning six ... He was also dominant in his first Southern Conference start, pitching a complete-game shutout against VMI ... He allowed just two hits and struck out four. High School: Calicutt lettered in all four of his seasons as a pitcher and outfielder for coach Ben Waddle at Dorman High School in Spartanburg, S.C. � Calicutt also lettered in football and basketball while at Dorman � Calicutt was named all-region in 2000 and 2002, and team MVP in 2002 � Dorman was region champion in 2001 and 2002 and Upper South Carolina champion in 2001 � Dorman�s 2002 team was ranked as high as 12th in the nation � Calicutt was the third-ranked pitcher in the state of South Carolina last season � He finished his high school career with a .401 career batting average and a 2.30 career ERA. Personal: Born on Feb. 7, 1984 � Plans to major in communication � Steven is the son of Steve and Rosemary Calicutt.
2004-05 Baseball


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Luardi Genuine Wood Case iPhone 4 Case
Unique and elegant wooden iPhone case
The touch of this elegant genuine wooden case will transform your iPhone 4 into a masterpiece.
This handcrafted wooden case is an elegant piece of art. Each case is unique due to its natural beauty, giving a special feel to iPhone 4 users. The aroma of natural wood will awaken your senses every time you use your iPhone 4. Wooden case is designed to have a firm and slim fit on iPhone 4. It is not only a unique, elegant case; but it also protects your iPhone 4 from scratches, bumps and fingerprints.
The wooden case comes with screen protector, static-free cleaning cloth and soft applicator card to remove the air-bubbles under the screen protector.
Dimensions: 3" L x .5" W x 5" H; Weight: 0.5 lbs.
Luardi Genuine Wood Case iPhone 4 Case
Reviewed by 2 customers
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Comments about Luardi Genuine Wood Case iPhone 4 Case:
Very nice looking, and will protect your phone, but don't drop it, cause it cracks easily!
- Primary use:
- Personal
- Was this a gift?:
- No
- Clip On Easily
- Good Protection
- Lightweight
Best Uses
- Everyday Use
- Travel
Comments about Luardi Genuine Wood Case iPhone 4 Case:
I was shopping for a unique case for my iPhone and as always found one at Brookstones. Although a bit unusual from the first glance, this wooden case made by Luardi is a perfect addition to your iphone. I chose the black walnut case and it has a perfect fit on my iphone. Unlike many cases, the phone slipped in an out very easily, but at the same time staying tight in its place. Being an iphone user for the past 4 years; I can say this was by far one of the only cases that has both, an exceptional look and the desired protection.
- Primary use:
- Personal
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- No


text:
Hang tight!
Recipe by aeposey
"I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!"
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fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup
white sugar
1/4 cup
brown sugar
1/4 teaspoon
ground cinnamon
1/8 teaspoon
ground nutmeg
1 teaspoon
fresh lemon juice
2 teaspoons
1 cup
all-purpose flour
1 teaspoon
baking powder
1/2 teaspoon
6 tablespoons
unsalted butter, chilled and cut into small pieces
1/4 cup
boiling water
3 tablespoons
white sugar
1 teaspoon
ground cinnamon
This is a good peach cobbler - just the right spices and sweetness. You should note however the amount of baking powder - this is a very "cake-like" cobbler. Also, the amount of cinammon-sugar on the top makes it very hard to tell when it is "golden brown". "very thin" slices of peach also lead to a less chunky peachy cobbler than I really like, so you may want to make your slices reasonably substantial if you want good sized chunks of peach.
This is an okay recipe. To me though, it's not a peach cobbler, it's peaches and biscuits. I live in the south and I don't know why this would be called southern peach cobbler. It was way to dry my family added cream to it just because it was to dry, and didn't have much of a taste. I followed the recipe as stated. I think next time I will be sticking to my old peach cobbler recipe.
2681 Ratings
This is the best cobbler I have tasted! Family went nuts over it. Easy, too! I will make this again, for sure. I would include details on peeling the peaches for newbies. Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off.
This recipe is delicious. I have two suggestions to improve it though. First, I used fresh peaches from my boss's peach tree - some of them were quite under-ripe - and the recipe still came out very sweet. I will definitely make this again, but I will use a bit less sugar in the fruit and in the topping. Second, while the topping is super tasty (if a bit sweet), there's not enough of it! It doesn't need to be doubled but maybe 50% more topping would be great.
This is a very good recipe, but having been born and reared in the south, I remember all my mother's (and grandmother's) cobblers having a crust on top (not just spoonfuls dropped over it, but a full top crust.) Researching this in my mother's old recipe files, I found something interesting. This recipe is almost identical to hers, but steps 3 and 4 would be changed as follows: Combine 1 and one-half cups each of flour, sugar and milk. Pour this over the peach mixture. Sprinkle with sugar, with or without the cinnamon, and then dot with butter. Bake approx. 30 minutes.
I tried this recipe both ways, and my mother's way is an improvement. It is also easier, by the way.
Coming from the Peach State, I'm really picky about peach cobbler. This recipe is fantastic! I made it with fresh peaches that were about to spoil in a day or two, so I ended up using all I had. This meant that I almost doubled the suggested amount of fruit, and even though I did not double the other ingredients, the recipe came out very well and I had none left over. So be generous with the fruit if you can!! Serve warm, with vanilla ice cream. Also, consider using other fresh fruits if peaches are not yet in season. I've made this with mangoes, blueberries, blackberries, and strawberries, and each time the results have been fantastic.
This is absolutely one of my favorite recipes that I've tried so far. The ingredient proportions are right on the mark, and the procedure is so easy. I tried boiling the peaches to peel them, as suggested, but that didn't quite work out. Instead, I just peeled them with a knife, which worked out just fine and wasn't a hassle at all. When choosing peaches, be sure that they do not have any green on the skin -- this means the fruit hadn't developed before being picked, and it won't get any sweeter afterwards. The crust is unbelievable. When you pour in the boiling hot water, it immediately puffs up into a thick dough. This bakes into a thick, crumb-cake-like topping. The sugar amounts can be adjusted as desired. I found it to be just right. It is incredible with a scoop of vanilla or butter pecan ice cream (or both). My "southern" gentleman companion, who has had his share of peach cobblers, really enjoyed it! Thanks for sharing this recipe.
Made this fabulous dessert with my diabetic husband in mind for a church gathering. I used regular Splenda & Splenda Brown Sugar in place of the sugars, and served with sugar free ice cream. My husband couldn't get enough, and the non-diabetics loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Southern Peach Cobbler
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 562
Calories from Fat: 159
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It's Paris…but not! The flavor of the City of Lights is distilled, remixed, and set free in the wild, anime-inspired Paris by the Berlin-based digital design collective, eBoy. In a style that feels like a mad combination of Where's Waldo and Akira, eBoy creates an 8-bit visual narrative in which the depicted actions provide both comic relief and subtle social criticism. This extra-large digital print—measuring 47" wide and 33" in height—is a spectacular format for taking in such intricate illustration work.
CMYK offset digital print. Unframed. See below for exact measurements.
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Know your score. It's a good idea to familiarize yourself with your credit score. Under federal law, the three major credit reporting companies –
Equifax, Experian and TransUnion –are each required to provide one free credit report to consumers each year. While the credit reports are free, keep in mind that you may need to request and pay a fee to obtain your actual credit score.
Pay bills promptly. According to myFICO.com, 35 percent of your credit score is based on your payment history. The importance of making timely payments cannot be overstated. Limit debt-to-credit available ratio. Try not to use more than 30 percent of your available credit, as a higher percentage of debt can negatively impact your score.
Tina Robinson is a senior vice president and regional manager for Union Bank, N.A., a full-service commercial bank providing an array of financial services to individuals, small businesses, middle-market companies and major corporations. Visit www.unionbank.com for more information.
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Description:HP 32GB (1x32GB) Quad Rank x4 PC3L-8500 (DDR3-1066) Registered CAS-7 LP Memory KitPart Number(s)Manufacturer Part# 627814-B21
Overview:Use HP server memory options to improve the performance of your ProLiant servers and data centers. Infrastructure matters. It's the foundation for all the information and applications of your business. You trust ProLiant quality for its reliability and performance to keep your infrastructure running. Server memory is one of the most critical components; even the slightest defect can result in downtime that could shut down your business. Choose HP server memory options for the same quality integration reliability and confidence that come with ProLiant.
CategoryProliant Memory
Part Number627814-B21
Products ID457960
Product TypeMemory Kit
Memory Size32GB
Memory TechnologyDDR3 SDRAM
Number of Modules1 x 32GB
Memory Speed1333MHz
Memory StandardDDR3-1333/PC3L-8500
Signal ProcessingRegistered
Form FactorDIMM


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People photograph the Roman numerals for NFL Super Bowl XLVII as they are silhouetted against the morning sky Friday, Feb. 1, 2013, in New Orleans. The city will host the football game between the San Francisco 49ers and Baltimore Ravens. (AP Photo/Charlie Riedel)
Medics carry an injured woman on a stretcher to an ambulance after a suspected suicide bomber detonated an explosive device at the entrance of the U.S. Embassy in the Turkish capital, Ankara, Turkey, Friday Feb. 1, 2013. The bomb appeared to have exploded inside the security checkpoint at the entrance of the visa section of the embassy. A police official said at least two people are dead. (AP Photo/Burhan Ozbilici)
A mourner cries as she carries a portrait of the late former Cambodian King Norodom Sihanouk in a funeral procession in Phnom Penh, Friday, Feb. 1, 2013. Thousands of mourners accompanied the gilded chariot carrying the body of former King Sihanouk - the dominant figure of modern Cambodia - in the funeral procession to a cremation ground next to the palace where he was crowned more than 70 years ago. (AP Photo/Wong Maye-E)
Actress Marion Cotillard, of France, center, the Hasty Pudding Woman of the Year, is kissed by Harvard University theatrical students Renee Rober, left, and Ben Moss, right, as they ride in the back of a convertible during a parade through Harvard Square, in Cambridge, Mass., Thursday, Jan. 31, 2013. The award was presented to Cotillard by Hasty Pudding Theatricals, a theatrical student society at Harvard University. (AP Photo/Steven Senne)
An emergency responder carries a piece of concrete as emergency workers and firefighter dig for survivor at the site on an explosion at an adjacent building to the executive tower of Mexico's state-owned oil company PEMEX, in Mexico City, Thursday Jan. 31, 2013. The explosion killed more than 10 people and injured some 80 as it heavily damaged three floors of the building, sending hundreds into the streets and a large plume of smoke over the skyline. (AP Photo/Eduardo Verdugo)
A man and a woman walk together, which would not be allowed under the rule of Islamic militants who ruled the city until French troops took control, in Timbuktu, Mali, Thursday Jan. 31, 2013. Men and women were not allowed to interact in public under the rule of Islamic militants. Many things have changed in Timbuktu since French troops parachuted in several days ago to take control of the area from Islamic militants, and now there is a growing sense of freedom. (AP Photo/Harouna Traore)
In this Jan. 27, 2013 photo, snake handler Saintilus Resilus, with his face painted red, talks to his assistants as they get ready to perform during pre-Lenten Carnival season in Petionville, Haiti. Resilus sees himself as something of a performance artist, showing off with snakes and other animals that Haitians don't see every day, earning tips from impromptu audiences. (AP Photo/Dieu Nalio Chery)
Masked members of the community of Ayutla escort a detained person to a community assembly in the town of El Meson, Mexico, Thursday Jan. 31, 2013. Vigilantes who have taken up arms against drug cartel violence and common crime in southern Mexico brought charges ranging from organized crime to kidnapping and extortion against 50 men and three women who they have been holding prisoner at improvised jails, in some cases for weeks. (AP Photo/Christian Palma)


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Home > Outdoor Living > Weather Instruments > Home Weather Stations > TempMinder MRC800 Wireless Indoor/Outdoor Thermometer
TempMinder MRC800 Wireless Indoor/Outdoor Thermometer
The TempMinder Wireless Weather Station displays remote temperature and humidity levels at your fingertips.
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Split between the French and the Dutch, but with no real boundary marks, St. Martin and Sint Maarten each have different governments, languages, cuisine, currencies, and attitudes in general. Although there isn't a strict border, once you've crossed over into the other country's land, you'll soon know it.
The Dutch Sint Maarten offers high-rise condos and timeshares that are popular with Americans. Dutch is the official language, but English is widely spoken. High-end shops such as Tommy Hilfiger line the cobblestone streets in Philipsburg, while nightclubs pulse long into the night. Saint Maarten is a busy cruise port, and has long been a lively trade and tourism hub.
St. Martin, the French side, takes up the northern two-thirds of the island. The native language is French, and the island is subject to French law. Less developed than the Dutch side, St. Martin offers plenty of natural attractions, including the beautiful (and clothing-optional) Orient Beach, and Loterie Farm's tree-to-tree zip-line.
Both sides of the island offer excellent beaches, from small, tranquil stretches of sand (such as Happy Bay) to family-friendly beaches such as Baie de l'Embouchure/Galion Beach (where the water is protected by a reef).
The French St. Martin offers more secluded, intimate accommodations. On the Dutch side, visitors will be able to find large, all-inclusive resorts with lots of entertainment options. Shoppers might want to check out the Dutch capital of Phillipsburg, where great duty-free shops abound. Those looking to be close to major restaurants and bars should look for accommodations around Simpson Bay. Maho, on the Dutch side, is the heart of the island's party scene, and offers plenty of nightclubs, casinos, and bars. Visitors seeking a more relaxed pace might want to check out Marigot, the French capital, which offers a European feel and a very laid-back vibe.
|French, Dutch, English
|Princess Juliana International Airport
|Time Zone:
|Atlantic Standard Time
|Mid-December - mid-April
|June - Nov
|Sint Maarten: Netherlands Antilles florin (NAf); St. Martin: Euro. Dollars are accepted on both sides
|110 V, 60 Hz (U.S. compatible) in Sint Maarten; 220-volt AC in St. Martin
|Taxi drivers expect 10%; bellmen $1 per bag
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Xplore Your Options
It is a great time for teens to think about the future and a good way to get parents on the same page as their teens! Each 4-week session for teens is a chance to Xplore a wide variety of topics from music culture to manners, from self-esteem to sexuality, from career opportunities to college funding and future-planning. Visit www.XploreYourOptions.com or call 314-712-1083 for more information!
Meet Fridays at Brentwood Recreation Center, from 6:30-8:30 pm
Cost is $80 per month
Parents' workshops meet once per month and are free.
Friday, August 02, 2013
Cost:$80 per month
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Brentwood Recreation Complex2505 S. Brentwood Blvd.
Brentwood , MO 63144
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"Your Pretty Face Buys You a Lot, But Not My Time" Quotes From Once Upon a Time Season 2, Episode 8
The characters on Once Upon a Time might have their hands full with breaking curses and slaying dragons and what not, but that doesn't mean they're too busy for a good zinger. We've rounded up the 10 More »
Look down, OUAT , do you see what you're precariously balanced on? That's right, it's my last nerve. http://www.tv.com/news/once-upon-a-time-into-the-deep-review-bedtime-for-bonzo-30140/ More »
Once Upon a Time airs on ABC, which is owned by Disney — hence the use of Disney characters — but that doesn't mean it's all sweetness and light-hearted entertainment. Things have already gotten prett More »
Good news for Emma (Jennifer Morrison)/Captain Hook (Colin O'Donoghue) shippers! Things got a little junior high on Once Upon a Time Season 2, Episode 8: "Into the Deep." Cora (Barbara Hershey), havin More »
ONCE UPON A TIME: Ginnifer Goodwin on Shooting the Emotional (And Complicated) Reunion in 'Into the Deep'
ONCE UPON A TIME staged an emotional reunion last night as Snow and Charming finally saw each other after spending most of the season torn apart in different worlds. The only catch? They were in a fir More »
Enemies worked together on Once Upon a Time 's "Into the Deep ," but they weren't for unselfish motives. Whenever Regina, Rumple, or Cora are involved, they are playing some angle. And, after his mos More »
Cunning vilains and blazing romance took over this week's Once Upon a Time as " Into the Deep " dropped us into the netherworld where true love was exactly where we hoped it would be but not what we e More »
In this preview for the Once Upon a Time (Season 2, Episode 9: "Queen of Hearts," airing December 2), it looks like Cora (Barbara Hershey) and Captain Hook (Colin O'Donoghue) capture Emma (Jennifer More »


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It's September: the days are becoming noticibly shorter, the temperatures beginning to drop a little - after a miserable summer of drought and record heat - the leaves barely beginning to change color already. All those long evenings we'd become accustomed to, dedicated time for my husband and youngest son to practice crashing flying their new-this-year hobby remote control airplane are suddenly gone, POOF!, almost before we had time to notice it was happening. I don't even want to think about how quickly the holidays will arrive...
All that's the inevitable, annual shifting of normal life, nothing compared to a year spent going up and down with my father-in-law's battle with gastric cancer. He was diagnosed in February, enjoyed good energy all summer long - thanks to the right combination of chemo drugs - but is now faced with the horrible choice of what now. The drug cocktail that allowed him such good "quality of life" is no longer effective and he's faced with selecting the next plan of action. Staving off the inevitable is the new goal, keeping him here as long as possible with the greatest degree of comfort. Puts the rest of life into perspective very quickly.
Despite all the vagaries of life, one thing that's remained steady is my reading. Overall, I may even be reading more than usual, though I'd vowed to take on less to give me more time for everyday things. Turns out I prefer every day stuffed with reading.
I'd kind of suspected that.
But I haven't kept up with writing about my reading - not even longhand writing, much less blogging. And what I check out of the library? It long ago surpassed excessive and has now become a problem. I can't find all the bloody books to return them, which means I'm spending this weekend scouring the house, locating the materials and taking them back on Monday. I've had to make an actual vow to do that. It's a dilemma only bibliophiles would understand. Look away, lest ye become infected.
Quick look at a few things I've read lately:
The Way of the Dog by Sam Savage
Coffee House Press, February 2013
[Review copy from publisher.]
Mum's the word 'til closer to publication.
The Man in the Picture by Susan Hill
Overlook, 2008
[Library copy.]
Lovely, formulaic gothic that reminded me of Picture of Dorian Gray. Really a delightful twist on Wilde's novel.
At a mere 160 pp. it's the perfect book for an afternoon's reading, especially on a cold, gray day.
Working on Alexander McCall Smith's 'Professor Dr. Von Igelfeld' series of short novels. The publisher keeps sending me Smith's titles - in all his serieseseses - and I keep not quite getting to all of them. But no more!
[Review copies.]
The Bookers
Well, the Shortlist is coming out next week, Monday or Tuesday I believe. At this point I'm thinking why torture myself with the Longlist? Wait for the short, see what makes it and go from there. I'm fairly firmly decided on my two best choices for the winner but I still may read others if necessary. Quite a subjective goal, this one.
My two predictions as of today:
Why? Because Self has the pre-made reputation and this book's just "out there" enough to satisfy those who say the Booker's old and stuffy. Which, of course, it is but that's how institutions tend to be.
So there.
The Garden of Evening Mists by Tan Twan Eng
Because so many readers have loved this quiet book, by a previously all but unknown writer, whom many feel should have larger exposure.
Though I personally didn't care for this novel over-much and tossed it into the "no way" pile, there's a good chance it will still be in the running come the Shortlist. And if it's still there, the feeling many readers have expressed may reflect the opinions of the judges.
In Progress:
Three Strong Women by Marie NDiaye, transl. from the French by John Fletcher
How to describe how fine a novel this is...? Here's a blurb sentence:
"In this new novel, the first by a black woman ever to win the coveted
Prix Goncourt, Marie NDiaye creates a luminous narrative triptych as
harrowing as it is beautiful."
The Family Fang by Kevin Wilson
Well. Everyone loves this book, if I can judge from what I've read about it from those moved to comment. It's entertaining, filled with quirkiness and all that. I just find myself thinking "I could be reading something else" every time I pick it up. Maybe I'm not far enough into it and am too impatient from reading NDiaye's book - with masterpiece qualities - at the same time.
Definitely not giving up on it yet.
For review or book groups:
Frankenstein by Mary Shelley
I've read it multiple times, so I'm only skimming through it. It's nothing, repeat NOTHING, like the films. It isn't the story about a man and his monster; it's about humanity's rejection of those who are different, the struggles of unconventional people, etc. The plots in the films bear no resemblance at all to Shelley's novel.
The End of Your Life Book Club by Will Schwalbe
A man shares a love of reading with his mother, who's dying from cancer. Not as grim as it sounds.
The Baker's Daughter by Sarah McCoy
You know. Standard book group fodder.
The Confidant by Helene Grimillon, trans. from the French by Alison Anderson
For Booklist review.
Rasputin: The Untold Story by Joseph T. Fuhrmann
For Library Journal Review
The Blackhouse by Peter May
For BookBrowse review.
About all the time for catch-up I have time for right now. Review deadlines loom large...
Back to life and the associated issues related thereto, as always, nose buried in a book.


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Help Kasey Kahne race to the finish line with this High Groove long sleeve tee from Checkered Flag Sports. It features screen print graphics of the Kahne's car, name, and number. Kick it into high gear just like Kasey Kahne and don't wait to buy this tee!
- 100% Cotton
- Imported
- Officially licensed NASCAR product
- Rib-knit collar & cuffs
- Screen print graphics
- Tagless
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These comfy fleece pants featuring a team logo between an arched university and team name are the perfect way to show a little team spirit from the comfort of home!
- 50% Cotton/50% Polyester
- Drawstring waist
- Elastic waistband & pant cuffs
- Imported
- Lightweight sweatpants with soft fleece lining
- No pockets
- Officially licensed collegiate product
- Screen print graphics
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Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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|Men's Track & Field » News » Schedule » Roster » Coaches » Performance List
Howard, Habbestad named to TIAA-CREF Academic All-Southern Conference Team
Friday, February 28, 2003SPARTANBURG, S.C. (Feb. 28, 2003) - East Tennessee State University track athletes Cheryl Howard (Sugar Run, Pa) and Jennifer Habbestad (Tampa, Fla.) were named to the TIAA-CREF Academic All-Southern Conference teams for winter 2003. A total of 77 student-athletes, representing all 12 Southern Conference institutions, were named to the team. Howard is majoring in elementary education and boasts a 3.454 grade point average, while Habbestad is a criminal justice major with 3.571 GPA. The 77 student-athletes averaged a 3.565 grade point average on a 4.0 scale. To be eligible, a student-athlete must have at least a 3.2 cumulative grade point average and have competed in at least one-half of their team's competitions during the winter. This is the first time that the Southern Conference has named an All-Academic Team by season. This new honor is made possible by a grant from the Southern Conference's Education Partner, TIAA-CREF. TIAA-CREF is the premier retirement system for the education and research sector in the U.S., serving 2.5 million participants at 15,000 institutions. The TIAA-CREF group also manages 13 state-sponsored college savings programs, more than any other company.
Men's Track & Field Archives
2002-03 Men's Track & Field


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Author Correction
ARTICLE AUTHOR CORRECTION: The article "Inspired Leadership - The Brain Science of Inspiration" posted on 11/19/2010 was incorrectly credited to Anita Bruzzese as the author. The article has been reposted on 11/22/2010 credited to its author, Dr. Maynard Brusman. The LocalJobNetwork extends sincere apologies to the authors involved. (View Article)
Over-The-Top Customer Service!
by Julie Walraven - Mar, 2010
Last week I was in Baltimore at the Career Thought Leaders Conference. The food at the conference was great and the adventure continued with more restaurants to explore at night as well as during the extra day I planned in to explore Baltimore's Inner Harbor with my friend, Linda, who came with me from Wausau. We had some great meals but the one at the Cheesecake Factory sticks in my mind. The story behind The Cheesecake Fa...
Random Acts of QBQ!
by John G. Miller - Nov, 2008
A CiCi's Pizza guest speaks: Traveling through Ohio, we were, as usual with two little ones in tow, running late. Nothing seemed to be going right. We had promised our three-year-old that we would stop at CiCi's Pizza in Marion, Ohio, but heavy traffic and waiting for an accident to clear had put us hours behind schedule. It was 11PM when we arrived at the restaurant. The lights were off and they appeared closed. We were ti...
by Dr. Wendell Williams - Oct, 2007
What the organizations with the best customer service reps have in common Being a selection wonk, I continually look for disconnects between company policy and employment practices. Glaring examples tend to occur when I have a problem and need assistance from an employee who was supposed to be hired for his or her customer-service skills. A Promise Made Late last year, I received a Christmas package from my son and h...
How To Be A Customer-Focused Organization
by Mary Gormandy White - Jul, 2007
Would you say that your customers are satisfied with the products and services provided by your organization? Do you think that having satisfied customers indicates that your organization is one that provides exceptional customer service? If so, think about what the word satisfaction really means. When your customers are satisfied, it simply means that you have met their service and performance expectations. It's like earn...
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There are a seemingly countless amount of filthy terms and phrases out there. Some, we use every day. Others tend to be cringe-worthy and unmentionable in certain circles. There is absolutely nothing wrong with being offensive, politically incorrect, or verbally abrasive, but you must understand that some phrases carry more weight than others.
This is not to say that you should watch what you say (unless you have reason to). After all, what's more important; freedom of speech, or the safety of never being offended? In this installment, I will attempt to create a somewhat comprehensive manual for offensive language; along with how and when to use your evil tongue.
Asshole vs AssClown–When you use a term like "asshole," people tend to think you're serious. Unless you're laughing, you can't really get away with calling someone an "asshole." It's strange that "hole" has become the dirtier word here. On TV, it's Ass****…and simply calling someone an "ass" doesn't have the impact. AssClown is similar, as it just refers to someone being a goofball or dumbass. If you really want to hurt someone, go for the "hole."
Bitch–A very interesting word that really only has two connotations. In vulgar terms, a "bitch" is a woman…perhaps a particularly nagging one. You could use "bitch" as a blanket term for all women, but I wouldn't suggest it. This is the primary usage of the word, and the other connotation just takes the same idea and flips the gender. Calling a man a "bitch" is usually what occurs right before fists start flying. There are two things a man doesn't want to be called: a woman and a homosexual.
Bullshit–If you can't sum up your confusion or anger with a certain concept, attitude, or sports play, you would be wise to simply refer to it as "bullshit" and let it go. It doesn't solve anything, but it makes you feel like you're above whatever it is that is upsetting you…at least temporarily.
Chink–I don't think anyone under the age of 40 actually uses this word, but if they do, it's funny. It's such an antiquated word that it's impossible to use it without sounding like a racist old man…so go for it!
Cock–Men feel the need to refer to their penises a lot. Perhaps it's a defense mechanism to create the illusion their 'egos' don't have the strength, size, and durability of half a McDonald's french fry. The only danger in constantly talking about your cock is that you're taking a risk. When the time comes when you actually get someone to see your cock, it may not actually be something worth talking about. Also, never call someone a "cock." Be creative. There are tons of fun Add-Ons. (i.e. Cock Jockey, Cocksmith, Cocksucker, Cockface)
Coon–Racism and racist words are two completely different things. Often, people say that you know when you shouldn't be using a word if you wouldn't use it in front of the people to whom it is offensive. This is simply untrue. You wouldn't say a lot of things in front of certain people, just out of respect…sometimes. Racial terms are really no exception. If you feel like a bad person for using the word, don't use it. But as long as you're not using it in a hateful way, you're not really hurting anyone. There are many theories where this word comes from; including a shortening of "Raccoon," or the doctor who came up with a dumbfuck theory that blacks were somehow less evolved than whites.
Cunt–Women tend to shy away from this word. As much as men talk about their cocks, women are the opposite about using the word "cunt." I'm not sure why this is…and I doubt I ever will. It has long been considered the "worst word in the English language" by many authors and scholars. That alone should undoubtedly signify that it is actually the greatest word in the English language.
Dago–If you're an Italian and you're offended by this word, you're probably a real Guido. Dago is a term that most Italians just embrace. It comes from the idea that a shitload of Italians were named "Diego." Don't hesitate letting it fly once in awhile.
Dick/Dickhead–Like "cock," it typically refers to someone being an unprecedented jerk…or it could simply refer to a penis, obviously. Also, like "cock," it's another one of those words where the add-ons are much more amusing.
Douchebag–Not sure how this term grew to be used to refer to Frat boys and overly aggressive, pompous, self-absorbed males, but…if it works, it works.
Dyke–Meant as an insult to lesbians (or "bulldyke" for masculine lesbians), it has grown to become a term of empowerment in the gay community. The most believable origin of the word I've found is that it comes from "dike," a French term for "men's clothing"…therefore, referring to a lesbian as a woman in men's clothing. Dyke. Simple as that.
Faggot–Any term that brings about racial or sexual discrimination is inherently destructive, but, then again…words tend to lose their destructive power once people become desensitized to them. Faggot (or Fag), like "Dyke" is used as a term of hatred toward homosexuals, but it is also a term of endearment between gays. In an effort to fight discrimination, many groups adopt hateful words as their own to use at their leisure. More so than "bitch," men become extremely offended if referred to as "fags." Be careful with this one.
Fuck–This word is so glossed over and overused in our culture that it's almost shocking that it's still censored. It's become as common as "damn." The tricky factor with this one is its dual meaning. It can be used the same way as "damn," or it could refer to the physical act of making fuck; where it is considered much more vulgar. Here's a game you can play at home: try to work as many "Fucks" into your sentences as possible. It's fun, and you'll feel like you're in the movie Casino.
Goddamn–I'm unsure why this has become a censored word on television. Does blasphemy really continue to hold a place in what is considered offensive by mainstream culture? I would certainly have figured that we would have outgrown this by now…but, whatever.
Gook–Unless you're Christopher Walken in Pulp Fiction, just avoid this word…not because it's racist and offensive, but because it makes you sound out of touch with humanity. Many place the origins of the word at the Korean war. Koreans would ask soldiers if they were American, which translates as, "Mi Guk?" (Me Gook). The term stuck.
Guido–We've already covered this word when we talked about "Dago," but let's just clarify…Guido is a term that is reserved for Italians who emulate a Mafia or tough-guy persona. Jersey shore douches, too.
Jerk-off–Essentially, the same idea as calling someone an "asshole." It's interesting how there are so many insults that typically are applied to men only. Girls, you're off the hook this time…fucking jerk-offs.
Kike–In the old days, Jews coming into the country would refuse to sign documents with an "X" because they thought it looked too much like a Christian Cross. They signed, instead, with an "O," and the Jewish word for "circle" is "keikl." Get it?
Mick–This is a word that Irish people have adopted after a long period of it being a derogatory term. It refers to the "Mc" or "Mac" at the beginnings of many Irish surnames, and many people take offense to the insult. Hardly insulting anymore, but you might not want to use it if you're talking to a drunk Irishman. You know how they like to fight when they drink.
Motherfucker–This incest-laden insult tends to wield less and less impact the more it's used. It's quite a wonderful compound word, though…and useful! Actor Samuel L. Jackson is said to be a master of its usage.
Nigger–Pronounced "nigra" in the old South, it is a word that is simply translated from the Latin word for "black." It later took on the meaning, "slave." This is a tricky word and tends to be offensive no matter how you use it, or who you say it to. If you're not a racist, you might be better off avoiding it, because you come off as racist. "Nigger" has enjoyed a powerful revival, not only amongst African Americas ("Nigga"), but also amongst a group who are prematurely referred to as "Hipster Racists." Essentially, this is a group (largely made up of whites) who use the term with a sense of entitlement and irony, expressing the idea that the word shouldn't simply be reserved for black use. In doing so, they may often come off as racists…because, you can't really avoid it.
Poon–This is a seldom-used term is simply a synonym for vagina, much like:
Pussy–Although it is used primarily to either refer to vaginal sex or a cowardly male, it is essentially just another word for "vagina." Any term that refers to the vagina tends to regarded as just a fun way to call someone a "chick" in the most offensive way possible.
Shit–Studies show that using foul language to express frustration or pain can ease the effects of the discomfort; so let the expletives fly!
Spic–This is such a short and tight little word that it's almost impossible to say it without cringing at how much you're coming off as a hate monger. There are many explanations of how this word came to be. Some say it is short for Hispanic, which explains its current usage; however, it was once used to refer to Italian immigrants who would say "No spikka de English." So, here's an idea…call an Italian a "spic" and watch the confusion ensue.
Tits–Here's a word that people use to refer to breasts when they don't want to sound too mature; but also don't want to sound like a fucking child and use a word like "boobs."
Twat–This is another one of those lovely references to the vagina that is very rarely used in America. But then again, why use an ineffective word like "twat" when you have the option to break out the "Big C."
Wop–Here's one I haven't heard in awhile…WOP is said to stand for "With-Out Papers" as many Italians came to America without proper paperwork. Another theory is that is comes from the Italian word "guappo" which is slang for criminal or bully. Either way, it's probably the only derogatory term that Italians actually take offense to…
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