text:
Hang tight!
Recipe by Chocolate
"The easiest and best roast chicken recipe! I use organic chickens."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/2 cup
dry white wine
lemons, cut in half
6 large cloves
1 (4 pound)
whole chicken
1 1/2 teaspoons
cold butter
2 tablespoons
Dijon mustard
salt and pepper to taste
This chicken came out beautifully! I had to make a few modifications, by necessity. First of all, the chicken I used was a bit smaller than the recipe called for, so I only used one lemon, which I cut into quarters. I also put a small chunk of onion in the cavity as well. The other modification I made was that the only white wine I had in the house was a plum wine, which was very sweet. However, the chicken still came out wonderfully, and didn't taste overly fruity or sweet. It was moist and didn't have an overpowering lemon, or garlic, or mustard flavor. In fact, the skin didn't taste like mustard at all. This is good news for anyone (like our family) who isn't too keen on Dijon mustard flavor.
Chicken was OK, not any better than sprinkling it with chicken seasoning. I was NOT happy with the black mess it made of my white enamel roaster. Don't know if it was the wine or the dijon. Won't make again.
197 Ratings
While it was very tasty, I think the recipe should state a cooking time of at least 1-1/2 hours. It took us 2 hours to get a 3.8 lb bird cooked because we took it out after 1 hr and had to put it back in. After another 30 minutes it still wasn't done. I'll either increase the temp or the cooking time next time.
I followed this recipe almost exactly which I rarely do and it turned out awesome! I did make a salt/pepper/garlic powder mix and rubbed under and on the skin prior to the Dijon. I had Trader Joes well known "two buck chuck" chardonnay on hand to use for the white wine. My family loved it and I will make this again.
YUM, this was delicious! I did not have a cast iron skillet, so I just used my usual chicken baking dish. Also, I did not measure the dijon and in addition to the salt and pepper, I also seasoned it with garlic powder. This came out incredibly moist, juicy and flavorful. I will be making this often! Thanks for sharing. :)
Juicy, good flavor. I ALMOST left off the Dijon mustard, because it just sounded WRONG, but I couldn't tell I'd used mustard, so glad I followed the recipe. Used CAST IRON skillet, uncovered, and I believe that's important to the recipe. Baked at 425 for 15 minutes, as stated, but only another 50 minutes at 350. It's important to TAKE CHICKEN OUT OF FRIDGE & take the chill off the bird before you put it in the oven. It takes less time to cook. ****Update 4/5/12****Okay, after reading a question from a reviewer about wine in cast iron, I checked it out. Seems NOT good for the pan to use wine undiluted, because of acidity, so I will use 1/2 wine & half water or chicken broth tonight.
Not being a fan of wine, mustard or lemons, I was skeptical. This turned out amazingly though! The flavor was delicious and if I didn't already know, I would have been hard pressed to specifically name the combination that created it.
I made gravy from the drippings and there was a lemon tartness to it, but that was delicious too.
Having only one lemon, I squeezed the juice over the well-seasoned skin before applying the Dijon, then added an onion half and thyme sprigs to the cavity as well. Roasting in cast-iron seems to be the key to delicious pan juices, not to mention that clean-up is a breeze in a well-seasoned pan (why didn't I think of that ??). Without a doubt, this is the epitome of roasted chicken perfection.
* Percent Daily Values are based on a 2,000 calorie diet.
Happy Roast Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 638
** Calories from Fat: 323
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
So simple and delicious, it had to be called happy.
Learn a great trick for getting incredibly delicious roast chicken.
Learn how to make deviled roasted chicken with vegetables.


text:
The user may see any of the following symptom:
Any of the following system running the Windows Vista :
This problem is caused by Wireless WAN (Vodafone and AT&T - HSDPA) driver
Click here to update the Wireless WAN (Vodafone and AT&T - HSDPA) driver to version 1.0.1046.227 or later.
By using this website you allow us to place cookies on your computer. They are harmless and never personally identify you.

subset: commoncrawl


text:
Practice Philosophy
The primary concern of every member in my practice is the safety and well being of our patients. The operations that I perform are done within the safe confines of the prestigious Mount Sinai Medical Center. Furthermore, I do every operation myslef to be sure that the quality of the work done is outstanding. It is my intention to have every patient leave the office looking naturally beautiful without any evidence that and operation has taken place. In the end, I want people to be happy that they came to me for help.
Cosmetic Surgery
Body Contouring
Breast Augmentation
Tummy Tucks
Patients are welcomed into the office by a receptionist and asked to provide some basic information about their health. Dr. Sterry will then sit down with you to discuss the exact nature of your visit. A brief exam then follows which may include photographs (to be included in your record).
After reconvening in the consultation room you and the doctor will strategize about the best way to get you into the shape you want. There may be several ways to achieve the result that you you are looking for, and Dr. Sterry will try to help you to understand the differences in techniques available.
After formulating a plan of action patients are asked to sit down with the office manager to work out the details regarding a date for surgery and whatever insurance or financial arrangements are necessary.
Mount Sinai Medical Center (Hospital)
Center for Specialty Care (outpatient surgery center)
Location & Office Hours
Suite 1B
895 Park Avenue
New York, NY 10075
View Map
Payment Options
Medicare, American Express, Visa, MasterCard, Patient Financing, Cash, Personal Checks, CareCredit


text:
Residency in Pathology at North Shore-LIJ Health System
Message from the director
Welcome to the Pathology Residency Program of the North Shore-LIJ Department of Pathology and Laboratory Medicine. This program has been fully accredited for the past 30 years. We have a highly committed faculty who are dedicated to preparing residents to practice in either an academic or community-based setting. Residency training is at the forefront of our mission to provide the highest standards of patient care. Our residents receive comprehensive combined training in anatomic and clinical pathology. Residents rotate through two large tertiary hospitals, Long Island Jewish Medical Center and North Shore University Hospital a state-of-the-art Health System core laboratory, as well as the North Shore-LIJ Anatomic Pathology Services, a stand-alone surgical pathology office suite located in the Lake Success Quadrangle.
Research opportunities are available within the department and in collaboration with the Feinstein Institute for Medical Research. With 80,000 surgical specimens and more than 10 million billable tests, overseen by more than 40 anatomic and clinical pathologists, this team-oriented department offers extraordinary opportunities in pathology residency education. Our greatest strengths include a chair who is a nationally recognized leader in pathology education, research and lab directorship, as well as a program director and coordinator whose primary focus is serving as advocates for our trainees. This is an exceptionally transparent program and residents have multiple avenues for evaluating the program and faculty. These evaluations are scrutinized by the program director and used to improve the effectiveness of the educational experience. We also meet with the pathology house staff once a month to discuss any issues that arise.
We are very excited about the partnership of the North Shore-LIJ with the new Hofstra North Shore-LIJ School of Medicine. The department faculty is extensively involved in the integrated 2-year structure course and incorporates many of the active learning strategies utilized at the medical school into our residency program didactic sessions.
In summary, this is a department with an experienced, dedicated faculty, committed to excellence in patient care and graduate medical education, set in a nurturing and friendly environment. It's challenging and a lot of fun! Why not join us?
Michael J. Esposito, MD
Program highlights
Highlights of our residency include:
- Proven track record of graduating house staff into competitive fellowship programs and successful careers in pathology
- Convenient location on the border of Queens and Nassau counties — An easy commute from Manhattan
- Approachable and readily available program leadership, open to suggestions by house staff on improving the program
- Accredited cytopathology and hematopathology fellowship programs
- Volume and variety of specimen material
- The residents have specific assignments enabling them to acquire the maximum learning experience, but they are not expected to deal with an excessive work load. A total of twelve approved PA positions between the two tertiary hospitals ensure that the residents can concentrate on their educational experience and not on the processing of large volumes of specimens.
- While on anatomic pathology rotations, residents attend the Daily Case Review Session during which they not only view but are active participants in discussions relating to all problem and interesting cases as well as all cancer cases.
- Complete AP subspecialty service based in an offsite anatomic pathology services office suite
- All residents, irrespective of their rotation assignments at the time, attend and participate in certain key teaching conferences which are mandatory for all residents.
- Protected didactic time (M-F 8-9AM) utilizing active learning strategies that emphasize critical thinking skills and resident participation
- One-month "Introductory Rotation" in anatomic pathology, with two weeks at each tertiary hospital
- The Cohen Children's Medical Center of New York generates high-quality material for the pediatric pathology rotation and clinical pathology rotations.
- The Department of Dental Medicine generates a large and varied oral and maxillofacial pathology case load, especially due to its extensive outreach program.
- State-of-the-art molecular pathology and cytogenetics laboratory
- Exposure to hospital-based laboratories (LIJ & NSUH) and a reference laboratory (Core Lab)
- Increased opportunity for clinical consultation and interaction with the medical and nursing staff during clinical laboratory rotations.
- Residents are exposed to specialized laboratory activities in electron microscopy, immunopathology, telepathology, flow cytometry, and special coagulation.
- Clinical lab management rotation
- Aperio Slide Scanner with a virtual slide study set containing greater than 1200 slides
Application Process
Applicants interested in the pathology residency training program at North Shore-LIJ Health System should apply through the electronic residency application service (ERAS), which allow applications starting Sept. 1.
No applications are reviewed after Dec. 31.
Required documents for graduates of foreign medical schools:
- Copy of valid ECFMG certificate for all international medical graduates
- Copy of current J1, H1 or temporary work permit (if applicable)
- Copy of USMLE results, Parts 1 and 2 required and Part 3 preferred (Parts 1, 2 and 3 required for H1B visas)
- Copy of 5th Pathway certificate (if applicable)
- Foreign language documents must be submitted along with English translated version.
Required documents for residents currently attending American medical school:
- Three current letters of recommendation from medical school faculty, including:
- Letter from Dean indicating student's status and expected graduation date. (Letters must be less than six months old.)
- Official medical school transcript copy, including 3rd year grades.
- Copy of final year grades and medical school diploma must be submitted upon graduation.
Required Documents for Residents who have completed some residency training:
- Copy of medical school diploma and final transcripts.
- Copy of curriculum vitae
- 3 current letters of recommendation including
- Faculty letter from current or most recent residency/fellowship training program or employer that includes training/employment start and end dates. (Letters must be less than 6 months old)
There is no USMLE minimum score requirement. However, scores of 220 and above on parts 1 and 2 and passage of part 3 will be favorably considered.
Favorable consideration is also given to:
- Graduation within the past 6 years.
- Clinical research experience.
- Publication in peer-reviewed journals.
The NSLIJHS sponsors both the J-1 Visa (with USMLE Parts 1 and 2) and the H1B visa (with USMLE parts 1, 2 and 3)
Our faculty
Program director
Michael John Esposito, MD
- Chief of Division of Pathology and Laboratory Medicine, Long Island Jewish Medical Center
- Residency Program Director of Pathology and Laboratory Medicine, Long Island Jewish Medical Center
- Associate Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Department leadership
James Mackinnon Crawford, MD, PhD
- SVP of Laboratory Services
- Chairman of Pathology and Laboratory Medicine, Long Island Jewish Medical Center
- Chairman of Pathology and Laboratory Medicine, North Shore University Hospital
- Medical Director - Clinical Pathology of Pathology and Laboratory Medicine, North Shore University Hospital
- Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Tawfiqul Alam Bhuiya, MBBS
- Vice Chairman of Pathology and Laboratory Medicine, Long Island Jewish Medical Center
- Associate Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Dwayne Allen Breining, MD
- Director - Pathology of Pathology/Laboratory Medicine, Forest Hills Hospital
- Director of Pathology, Franklin Hospital
- Medical Director - Clinical Pathology of Pathology and Laboratory Medicine, Long Island Jewish Medical Center
- Assistant Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Ibrahim Fahid Hitti, MD
- Director - Director of Laboratory of Laboratory Medicine/Pathology, Syosset Hospital
- Assistant Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Vandana D. Jhaveri, MD
- Assistant Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Urvashi Kapoor, MD
- Director - Pathology and Laboratory Services of Pathology and Laboratory Medicine, Plainview Hospital
- Associate Director - Blood Bank of Laboratory Medicine/Pathology, Syosset Hospital
- Associate Director - Transfusion Services of Laboratory Medicine/Pathology, Syosset Hospital
- Assistant Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Jordan Seth Laser, MD
- Senior Director - Cytogenetics & Molecular Pathology of Pathology and Laboratory Medicine, Long Island Jewish Medical Center
- Senior Director - Cytogentetics and Molecular Pathology of Pathology and Laboratory Medicine, North Shore University Hospital
- Assistant Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Rachel Glick Robbins, MD
- Chairman - Dept of Pathology of Pathology, Glen Cove Hospital
- Vice Chairman - Medical Board of Pathology, Glen Cove Hospital
- Assistant Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Henry Simpkins, MD
- Department Chairman - Chairman of Pathology of Pathology and Laboratory Medicine, Staten Island University Hospital
- view full profile
Gary Carl Stone, MD
- Department Chairman - Chair of Pathology of Pathology, Huntington Hospital
- Assistant Professor, Hofstra North Shore-LIJ School of Medicine
- view full profile
Samuel Joseph Wahl, MD
- Chairman - Approved by the Jan 14 Med Board of Pathology, Lenox Hill Hospital
- Chairman-Credentials Committee - Approved by the Dec 10, 2013 Med Board of Pathology, Lenox Hill Hospital
- view full profile
Curriculum & didactic schedule
The four-year program offers integrated training in anatomic pathology (AP) and clinical pathology (CP). The training program is a 13-block schedule (4 weeks each block) which includes the following rotations.
Review our 2014-2015 curriculum and didactic schedule.
Resident research
In addition to excellence in education and patient care, a true academic heath center must have clinical and basic research ongoing. With this in mind, several years ago North Shore University Hospital built the Boas-Marks Biomedical Science Research Center, now home to the Feinstein Institute for Medical Research, and created a multi-disciplined Department of Research.
The Department of Pathology and Laboratory Medicine has recently created a Research Committee to enhance the basic science and clinical research effort in our department. This committee reviews applications for research projects requiring funding and also maintains a list of ongoing projects in the department.
Every year residents submit abstracts to various committees and organizations, both at the national and international level. The program pays the cost of sending residents to present their work at these meetings. The volume of these abstracts is indicative of the commitment the program has towards helping house staff achieve excellence in their research projects. Residents who have approved research projects are given 2 days per month protected time during their core rotations to complete research projects. In addition, residents may also use elective time for research.
Projects run the gamut from case reports to clinicopathologic research utilizing immunohistochemical and molecular studies. Didactics are offered on how to conduct a research study and submit a protocol to the IRB. Mentors are readily available on site for collaboration and guidance.
We are fortunate to have the expertise of the Feinstein Institute for Medical Research on our campus. The Institute houses over 100 physician scientists who have conducted trials on over 115,000 patients. The Institute is among the top 6 percent of the more than 3,400 institutions that receive National Institutes of Health funding each year. Faculty members in the Department of Pathology and Laboratory Medicine collaborate with research scientists at the Feinstein Institute. Courses are offered free of charge to all house staff.
Fellowship matches
Class of 2013
Shweta Chaudhary
Breast Pathology, Mount Sinai Hospital
Weisheng Xu
Genitourinary Pathology, NYU
Ana Yuil
Cytopathology, Hartford Hospital
Class of 2012
Ion Chiosea
Transfusion Medicine, National Institutes of Health (NIH)
Arvind Rishi
Surgical Pathology, Mount Sinai Hospital
Gastrointestinal Pathology, Johns Hopkins (in 2013)
Tianyu Yang
Hematopathologym, New York University
Bindu Niravel
Clinical Chemistry, William Beaumont Hospital, Detroit
Class of 2011
Mario Rascon
Forensic Pathology, University of New Mexico at Albuquerque
Jaya Bajaj
Cytopathology, North Shore-LIJ Health System
Class of 2010
Lori Anderson
Surgical Pathology, University of Southern California
Syed Hoda
Orthopedic Pathology, New York University Hospital for Joint Diseases
Anupma Nayak
Breast Pathology, University of Texas M.D. Anderson Cancer Center
Jennifer Roman
Forensic Pathology, New York City Office of the Chief Medical Examiner
Marko Sabolich
Surgical Pathology, University of Minnesota
Class of 2009
Ihsane Ouansafi
Hematopathology, Weill Cornell Medical College-Presbyterian Hospital
Oncologic Surgical Pathology, Memorial Sloan-Kettering Cancer Center (in 2010)
Abha Goyal
Surgical Pathology, University of Pennsylvania
Cytopathology, University of Pennsylvania (in 2010)
Oksana Yaskiv
Surgical Pathology, Washington University Medical Center
Genitourinary Pathology, Cleveland Clinic (in 2010)
About the department
Department of Pathology and Laboratory Medicine
- 16 Pathology Resident positions – 4 in each of the PGY levels - in our 4 year integrated training program in Anatomic Pathology and Clinical Pathology (AP/CP).
- Fellowships in the following sub-specialties:
- Cytopathology
- Hematopathology
- Blood Bank
- Rotations in subspecialty areas including:
- Cytopathology
- Infectious Disease Diagnostics
- Blood Banking and Transfusion Medicine
- Hematology and Flow Cytometry
- Clinical Chemistry
- Immunology
- Toxicology
- Cytogenetics and Molecular Pathology
- Lab management
- Informatics
- The integrated Anatomic Pathology Services of North Shore LIJ Health System - which includes North Shore University Hospital, Long Island Jewish Medical Center and NSLIJ Laboratories – In 2011:
Accessioned >80,000 surgical pathology cases and >130,000 cytology specimens
Conducted 236 autopsies (166 adult/pediatric and 70 perinatal).
Performed over 11 million clinical laboratory tests - 60% of which represented outreach clients.
The residency program offers:
- Training in laboratory management for both the academic and private sector environment including training in medical directorship, quality management, utilization, instrumentation, and information systems.
- Clinical or translational scholarship in Anatomic Pathology, Clinical Pathology, and Cytogenetics and Molecular Pathology, or for collaboration with the basic and translational research of the Feinstein Institute.
- Does the department offer fellowships?
We offer fellowships in cytopathology, hematopathology, surgical pathology and a blood bank fellowship through the New York Blood Center.
- When is orientation?
There is a mandatory Health System orientation approximately one week before the start of the academic year and a mandatory Departmental orientation on the first work day of the academic year.
- Is there on-campus housing?
There is limited on-campus housing available and stipends for those who live off-campus.
Finding an Apartment websites:
- Does the department cover expenses for presentation of research?
- What are the Educational Travel/Book Allowances?
Sliding scale for PGY1-4 per academic year:
- PGY1 - $200 Book allowance
- What is life like on Long Island?


text:
marble gifts
Home > More Ways to Shop... > marble gifts
From ancient times when man first crafted primitively designed marble gifts from the earth's natural treasure chest, marble gifts have been a preferred and often chosen selection. Even today, distinctive creations from this characteristically superior natural material offer us premium quality and dramatic presentations in modern marble gifts. Our exquisite collection features selections that are prolifically appropriate for both business and personal presentation. Create a genuinely original statement in marble gifts by adding personalization to your choice in distinguished laser engraving. We will include a name, unique message or corporate logo at no additional cost to ensure that your selection creates a lasting and ensuring cherished treasure.


text:
Product Unavailable
We're sorry but the product you searched for: PathScan® Phospho-Syk (panTyr) Sandwich ELISA Antibody Pair #7929 is currently not available.
Please check back with us again. Our production department is working hard to make this product available as soon as possible. For more information about this product or alternative products, please contact us.
Recommended Alternative Products
There are currently no alternative products.
Orders Department
- Hours: 8:30 AM to 8:00 PM (EST)
- Toll free phone: 877-616-2355 or 877-616-CELL
- Phone: 978-867-2388
Technical Support
- Hours: 9:00 AM - 6:00 PM (EST)
- E-mail: email@example.com


text:
National Politics Watch
Posts filtered on Tag
Jim DeMint joins the list of the 10 most influential ultraconservative senators of modern times
Jim DeMint's stunning departure from the Senate this morning to head up the conservative Heritage Foundation takes the leader of the far-right wing of the Republican Party out of the Senate. Senate GOP leader Mitch McConnell of Kentucky is breathing a sigh of relief now that his intraparty nemesis is gone. At least gone from […] [Read More]


text:
We are looking for an Executive Director. This is the key management leader of Boreal Community Media.
The Executive Director is responsible for overseeing the administration, programs and strategic plan of the organization. Other key duties include fundraising, marketing, and community outreach. This position reports directly to the Board of Directors.
Email resume to firstname.lastname@example.com or call 387-9471 for more info.


text:
Graphite Pool Cues
Graphite pool cues are among the sturdiest sticks available. The shafts are extremely dent and warp resistant while still offering a high level of playability. In addition, most graphite shafts are colored to match the butt of the cue.
Below you'll find our entire offering of graphite pool cues. If you have any questions or need help finding the perfect pool cue for you, just call one of our billiards specialists at 866-843-3294.
There are no products matching the selection.


text:
ribavirin tablet - oral, Copegus, Ribapak (cont.)
DRUG INTERACTIONS: Your healthcare professionals (e.g., doctor or pharmacist) may already be aware of any possible drug interactions and may be monitoring you for it. Do not start, stop or change the dosage of any medicine before checking with them first.Before using this medication, tell your doctor or pharmacist of all prescription and nonprescription/herbal medication you may use, especially of: antacids, certain anti-HIV drugs (e.g., NRTIs such as lamivudine, stavudine, zidovudine), didanosine.This document does not contain all possible interactions. Therefore, before using this product, tell your doctor or pharmacist of all the products you use. Keep a list of all your medications with you, and share the list with your doctor and pharmacist.
OVERDOSE: If overdose is suspected, contact a poison control center or emergency room immediately. US residents can call their local poison control center at 1-800-222-1222. Canada residents can call a provincial poison control center.
NOTES: Do not share this medication with others.Laboratory and/or medical tests (e.g., pregnancy, blood counts/hemoglobin, liver function, thyroid function, heart function/EKG, eye exams) should be performed periodically to monitor your progress or check for side effects.This medication has been prescribed for your current condition only. Do not use it later for another infection unless told to do so by your doctor. A different medication may be necessary in those cases. Consult your doctor for more details.
MISSED DOSE: If you miss a dose, use it as soon as you remember. If it is near the time of the next dose, skip the missed dose and resume your usual dosing schedule. Do not double the dose to catch up.
STORAGE: Store at room temperature at 77 degrees F (25 degrees C) away from light and moisture. Brief storage between 59-86 degrees F (15-30 degrees C) is permitted. Do not store in the bathroom. Keep all medicines away from children and pets.Do not flush medications down the toilet or pour them into a drain unless instructed to do so. Properly discard this product when it is expired or no longer needed. Consult your pharmacist or local waste disposal company for more details about how to safely discard your product.
Information last revised December 2013. Copyright(c) 2013 First Databank, Inc.
Last Editorial Review: 4/16/2014
Report Problems to the Food and Drug Administration
You are encouraged to report negative side effects of prescription drugs to the FDA. Visit the FDA MedWatch website or call 1-800-FDA-1088.
Need help identifying pills and medications?
Back to Medications Index
- Home
Image Collection (categories)
- Allergic Skin Disorders
- Bacterial Skin Diseases
- Bites and Infestations
- Diseases of Pigment
- Fungal Skin Diseases
- Medical Anatomy and Illustrations
- Noncancerous, Precancerous & Cancerous Tumors
- Oral Health Conditions
- Papules, Scales, Plaques and Eruptions
- Scalp, Hair and Nails
- Sexually Transmitted Diseases (STDs)
- Vascular, Lymphatic and Systemic Conditions
- Viral Skin Diseases
- Additional Skin Conditions
See All Quizzes (119)
& Conditions
Topic Centers
& Living
- Medications


text:
I got home today and went out to the shop,well the garage. It has been raining all day, temp. about 55. The ground had been frozen but the storm front brought higher temps. and rain.
Everything was cavered with condensation, table, welders, lights.....
My question is will this hurt my equipment internally? I know it is not good for it, I started a fire in the wood stove to help dry things out. I did not turn anything on for fear of bad things.
The new shop should be done in a couple months but til then?
Thanks to all.
Results 1 to 8 of 8
Thread: moisture+equipment
Hybrid View
moisture+equipmentTim Beeker,
T-N-J Industries
(my side bussiness)
Miller Synchrowave 350LX with tigrunner
Esab 450i with wire feeder
HH135 mig
Thermal Dynamics cutmaster 51 plasma cutter
Miller aircrafter 330 - sold
Marathon 315mm coldsaw
vertical and horizontal band saws
table saw
Dewalt cut off saw
Sand blast cabinet
lots of hand grinders
Harris torch
beer fridge
02-05-2008, 06:55 PM #2Member
- Join Date
- Sep 2007
- Location
- NE Ohio
- Posts
- 44
I don't think one time will cause much damage, I had the same here in NE Ohio yesterday and today. I didn't even open the door so the moist warm air wouldn't condensate on the welders. Checked tonight and things were dry thankfully.
Ok Guy one time advice...........go and get the blue tubes they sell at a welding supply ...........I.E. Miller dealer.........keep your rods and fillet rods in them...........if ya gotta buy 20 buy 20 of them .........each type of raod for each container........they usually hold 10- lbs. and tig rods 5 lbs............AKA>>>>>>>>>>>DON'T EVER WORRY ABOUT THEM BEING DAMP/WET..... I DO THIS WITH MY MOBILE UNIT THAT'S OUTSIDE 24/7...........DRYER THEM A POPCORN FART..........
Tonight much dryer. Thanks stronics, you seem to have the same conditions. I worry about moisture damage. The tig is my most concern, but all of my equipment has been hard earned.
The new shop can not get done quick enough, but I need dry or frozen ground to finish it. I know be patient.
Thank you Tom C. I do need to keep my filler dry, I do not do much SMAW but I have alot of rod. I have thought about an ammo can with a desicant bag inside.
The moisture was on anything metal, I try to take care of my stuff, I do beat it when needed but I don't want it to be damaged by moisture inside.
I can wait till tomarrow to fire things up (thank god) I should still be on time, just a small job this time but I don't want to be late.
Thanks again.Tim Beeker,
T-N-J Industries
(my side bussiness)
Miller Synchrowave 350LX with tigrunner
Esab 450i with wire feeder
HH135 mig
Thermal Dynamics cutmaster 51 plasma cutter
Miller aircrafter 330 - sold
Marathon 315mm coldsaw
vertical and horizontal band saws
table saw
Dewalt cut off saw
Sand blast cabinet
lots of hand grinders
Harris torch
beer fridge
I have the same problem here, NE Ohio also. It looks like someone used a firehose in my shop. I sprayed everything i wanted to keep shiney with WD40 and its still perfect and everything else is rusty. It sucks big time...BobBob Wright, Grandson of Tee Nee Boat Trailer Founder
Metal Master Fab Salem, Oh 44460
Birthplace of the Silver & Deming Drill
1999 MM185 w/185 Spoolgun,1986 Thunderbolt AC/DC
Spool Gun conversion. How To Do It. Below.
I hope this helps,Triggerman
Ammonia refrigeration tech
Trailblazer 302 (yes, it's new)
Millermatic 180 w/Autoset
HF-15 High frequency
XR15 w/Push-Pull Gun
Victor O/A, DeWalt, North mask
"A professional knows what to do. A craftsman knows why."
02-07-2008, 07:01 PM #7Junior Member
- Join Date
- Jun 2007
- Location
- Chicago
- Posts
- 17
while i would rather wait for a machine to dry before using it, modern welders can take alot. the Lin Elec units on our boom lifts are outside in the rain and snow day and night and never miss a beat. Same goes for Miller CMTs that Ive seen get real wet and snowy and never fail. Ive been on sites where the four packs sit outside for a year on end. also we run engine drives when its so icy that the choke freezes and we have to pop the top and tweak it by hand. Im sure moisture is bad, but I have defiantly seen miller machines take a savage amount of weather abuse and keep kicking.
02-07-2008, 07:10 PM #8Member
- Join Date
- Sep 2006
- Posts
- 72
to comment on the fella above that mentioned using the rod containers to keep moisture out.. i had a good idea brought to me by my LWS .. and in the middle of enacting it
he said to take a small fridge (or large) that doesnt work anymore... gut it (safley) leaving only the box and the insulation.. (ie: remove condensor, compressor etc etc).. and wire in a socket to hold a 60W incondesant.. (or less depending on the size of the fridge) use flashing or some type of reflective material to insulate the plastic closest to the lamp (hottest) and store all your rods in there.. you could go one step farther and install a thermometer and a dimmer switch so you could throttle down the bulb and moniter the heat..
the goal is that the insulation (and the fact that the fridge seals up well) will withhold the heat generated from the bulb, and keep the rods warm, and since its radiant heat, should drive out or eliminate moisture within the box...
got the fridge,, still working on the mount/fixture and dimmerswitch/thermo .. this will be perfect for someone like myself that buys 5lbs of rod at a time and seldem reaches for it.. keeps them dry and fresh ready for use.. and cheeper to operate then a full size/official rod oven/keeper.
i know this may not help with your shop but may keep your rods nice..
p.s. spend some money on a dehumidifier,,, and let it run constantly.. regardless of weather.. cheep insurance especially if moisture has been a problem in the past!
also.. do a quick inspection of the shop to see where the construction may not be as tight or sealed up and attempt to repair it.. that will help to...


text:
Station Info
Network: ZNT
CCID - Winding Creek
Location of Winding Creek.
Locations of the origins of the earthquakes that this school recorded.
Locations of the origins of the earthquakes that this school recorded.
Station Info
Winding Creek (Other)
922 E Shadow Creek Lane
Eagle, ID 83616 USA
This station is a Other seismometer that was installed on 02/10/2014 at an elevation of 782 meters.
Latitude: 43.695
Longitude: -116.342
Network Information
This station is a member of the Z-NET (ZNT) regional network and is represented by the color above.
View All Stations in this Regional Network
Uploaded Data
View earthquakes from other years: 2015 2014 2013 2012 2011 2010 2009 2007 2006 2005
This station has not uploaded any events for this year. Trying clicking one of the other years above.


text:
Have a guy who needs a key welded in the slot of a crankshaft for the pully.
He said he used JB weld to hold it in place for ten years but it finally broke loose and chipped out the side of the keyway slot a little. Guess it was chipped somewhat before the JB.
Its a last ditch effort so I think I'll go Tig it in and fill the chipped area. He wants the key permanent in its slot.
This is a first, and my first thought was warping but I think I can keep the heat down by running a little hot and quick and it will do ok.
Yea, it will be in the car under the hood. No foot peddle just set the amps and lift arc. I just don't how hardened the steel will be or what the best filler is. I'm thinking just some ER 70 S in 1/16.
Results 1 to 4 of 4
Thread: Crankshaft
Hybrid View
Cast iron crank?
if iron it may be extremely dificult to weld... especially in car...
You might be able to fill with Everdur rather than ER70s-X
But still very difficult in the car..
LOCTITE makes a product designed for just this stuation..
This is a common problem on the Mazda Miata and here is a good thread on the fix..
(Far superior to JB Weld & a PERMANENT Repair)
Part 1
Part 2
You might consider it....
The more you know, The better you know, How little you know
The bitterness of poor quality remains long after the sweetness of low price is forgotten
Buy the best tools you can afford.. Learn to use them to the best of your ability.. and take care of them...
My Blue Stuff:
Dynasty 350DX Tigrunner
Dynasty 200DX
Millermatic 350P w/25ft Alumapro & 30A
Millermatic 200
TONS of Non-Blue Equip, plus CNC Mill, Lathes & a Plasmacam w/ PowerMax-1000
I think Mazda was mentioned a couple weeks ago when I repaired a chip on a pulley. Plus there was a broken bolt in the crank that was described exactly like the shaft in the links.
Looking at the pics,, it will a tough place to weld.
Thanks for the info.
Well its done.
I used the DX200 way down towards the bottom of the engine and couldn't see hardly anything.
He clamped the key where he wanted it and I used the foot pedal with machine on 100 amps. I also used .030 mig wire.
Didn't completely fill the worn area but the key is in good and tight. May need a little filling.
Just waiting to see if it works out for him when he puts in back together. Thanks for the help.


text:
I have read and understand the disclaimer.
Chat now
Have questions? Call (800) 234-0509 to speak to a cancer information specialist.Or we can call you.
Every cancer is different. Genomic testing helps our doctors understand a patient's cancer at the molecular level and may reveal more personalized treatment options.
Learn more
At our hospitals, leading cancer technologies are combined with natural therapies to help you fight the disease and maintain your quality of life.
The Centers for Medicare & Medicaid Services awarded four of our hospitals the highest possible rating, based on patient satisfaction.
What is cancer?
Select from our most frequently viewed cancers or view all cancer types
We will contact your insurance provider on your behalf and verify your benefits.
Chat with us
Get answers about insurance purchased through an Affordable Care Act federal or state marketplace.
We believe that cancer affects every person differently, and that every person can benefit from a unique, individualized care plan. For nearly 30 years, we've been helping patients win the fight against cancer using advanced technology and a personalized approach.
Four of our CTCA hospitals have maintained the Centers for Medicare & Medicaid Services' coveted Five-Star Quality Summary Rating based on patient experience, a reflection of the Patient Empowered Care® model and Mother Standard® at the heart of our operations.
Fill out all of the form below and we will connect you to someone to assist you.
First Name:
Last Name:
Email Address
Who are you seeking cancer care for?
What type of insurance do you have?


text:
Henry Levi Sanders could spend the next 60 years incarcerated — if he lives that long — pondering his crimes against the three men he carjacked in Montgomery County in November 2011.
"You're beyond rehabilitation," Montgomery County Circuit Judge Robert Greenberg told Sanders on Friday while imposing the sentence.
Sanders, 51, of Landover was convicted in March of carjacking and kidnapping Gustav Goldberger, a 77-year-old Silver Spring man. Sanders pleaded guilty to two other carjacking cases in Montgomery County after his guilty conviction.
He targeted people who looked elderly and unable to fight back, Montgomery County Assistant State's Attorney Marybeth Ayres said in court.
Sanders will be sentenced for additional robbery and assault charges for three incidents which took place in Prince George's County, court records show. He could receive an additional 55 years in prison for those offenses.
Ayres argued in court that Sanders displayed a "disturbing" calculation while committing his crimes, targeting victims "preyed on in their weakest moments," and refining his process. He began using a knife to intimidate his victims, and changed his process to fix mistakes he had made in the past, she said.
She said seeing pictures of the violence he inflicted on Goldberger had left her "dumbfounded."
Sanders followed him out of a mall in Wheaton, and attacked him as he got into his car. He fractured Goldberger's nose, broke his orbital bone, and slashed him in the leg with a box cutter, before using the man's debit card to make withdrawals from several ATMs.
Jurors learned that he abandoned Goldberger in the blood-spattered car at a gas station in Hyattsville.
Police later found the clothes he had used, along with the box cutter and other evidence, at his home.
For Sanders' victims, the assaults brought back other moments of violence long-past.
"I never believed I would be made to relive the fear I experienced in my youth," Goldberger said in court. "My family and I were threatened with imminent danger of violent death at the hands of the Gestapo."
Sanders' attack brought that flooding back, he said.
"I doubt I will ever be the person I was," he said.
Joseph Atkins, representing Sanders, said his client could not undo what he had done.
"The only question is whether Mr. Sanders is worthy of a chance of redemption in this world, instead of the next," he said.
Sanders' family members packed one side of the courtroom.
In court, they revealed a portrait of a man raised in a devout Christian family, sucked into a life of crime via an addiction to crack cocaine.
"We are very sorry. He was not raised this way. He knows better," Marvin Sanders said of his brother.
"It was a Jekyll and Hyde situation," another of his supporters said, calling his behavior a "binge," and blaming it on his drug addictions.
Sanders, meanwhile, admitted full responsibility for his crimes.
"I have prayed, and fallen on my face, and cried out for forgiveness," he said, addressing his victims.
"Can you forgive me?" he asked.
Greenberg said Sanders' victims' resilience after his attacks was a "testament to the human spirit." The three carjacking victims, despite their age and vulnerability, all survived their attacks.
"What you did to these people did not break their spirit," he said.


text:
The browser you are using is out of date and is no longer supported. To view and use this site correctly, please update your browser to the latest version.
28 March 2013An exhibition of work by William McTaggart, one of Scotland's best-loved artists, is to go on display for the first time in the north east of Scotland next month.
For further information


text:
Posted In Sector 9 - Downhill Division by admin Friday, May 31, 2013
Louis' Leg Burner
Last year the Downhill Division went on a Tour d' Europe in search of monstrous hills and breathtaking views. This road is the culmination of both, nestled elegantly in the Italian mountains. Could you skate downhill for 15 minutes?


text:
Pastor Opens Tattoo Parlor Inside Michigan Church
A Michigan pastor who says he's doing everything he can to reach out to people who don't feel comfortable at a traditional house of worship has opened a tattoo parlor inside his church.
Rev. Steve Bentley of The Bridge, a church located inside a Flint Township shopping center, said his ministry is built on the belief that mainstream religion has become ineffective and irrelevant to most people


text:
Livescribe™ Echo™ smartpen Pro Pack
The Livescribe™ Echo™ smartpen Pro Pack has all the components you need to record and store everything you hear, say and write!
Echo is the amazing smartpen that links audio recordings to your notes and replays audio from the exact moment your note was written, so you never miss a word! It also lets you save your notes and recordings to your computer, or share them with others as pencast, PDF or audio files. The Livescribe Echo Pro Pack is a complete smartpen suite: one 8GB Echo™ smartpen and two smartpen caps, a portfolio with starter dot paper notebook, 3D recording headset with earbuds, spare ink cartridge and micro USB cable, plus Getting Started and Tips and Tricks guides. Also includes free transcription software download from Livescribe™.
Echo™ smartpen remembers everything you hear, say and write, then lets you replay your recorded audio with a simple tap.
Use the Echo™ smartpen and special dot paper to take notes in meetings or lectures. With just a tap, Echo™ begins recording the audio and digitizing your handwriting--automatically synching the ink and audio. By tapping your notes, you can replay the conversation from the exact moment your note was written, so you never miss a word. Expand your smartpen's functionality with paid and free apps available at the Livescribe.com Application Store. Rechargeable smartpen has 8GB of memory and can record 800+ hours of audio* and thousands of pages of notes.
Order your complete Livescribe Echo smartpen Pro Pack from Brookstone today!
*Actual available memory will be less. Actual recording time varies by audio quality setting.
Mac is a trademark of Apple Inc., registered in the U.S. and other countries. Windows is a registered trademark of Microsoft Corporation in the United States and other countries.
Livescribe™ Echo™ smartpen Pro Pack
Reviewed by 1 customer
- Good Value
Best Uses
- School
- Work
Comments about Livescribe™ Echo™ smartpen Pro Pack:
As if the Echo smartpen wasn't cool enough, now you can buy it bundled with everything you need to link audio recordings to your notes and replay them with just a tap of the pen. In this package, you get the pen, a dot paper notebook, recording headset, two caps… even a spare ink cartridge! It's a terrific deal.
Livescribe™ Echo™ smartpen Pro Pack
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.
- 2-Year Extended Replacement Plan $19.99
- 3-Year Extended Replacement Plan $29.99


text:
Investigations and reports
Find out more about how we carry out independent investigations in our brief guide.
In this section you can search for the investigation you're interested in, the latest reports are listed below:
There is also an archive of investigations since 2010 here.
You can view a list of all published investigations here.
If you can not find the investigation you are looking for, it may be that it was issued before 2010, in which case please use the IPCC National Archive website.
An act of parliament that provides the core framework of police powers to combat crime and provide codes of practice for the exercise of these powers.
Leads and manages the development of the police service in England, Wales and Northern Ireland.
The body that represents the interests of all police constables, sergeants, and inspectors.
Department within a police force that deals with complaints and conduct matters.
The average is calculated using the individual results of the forces in that most similar force group.
An investigation carried out by IPCC staff.
Carried out by the police under their own direction and control. The IPCC sets the terms of reference and receives the investigation report when it is complete. Complainants have a right of appeal following a supervised investigation (unless it is an investigation into a direction and control matter).
This act sets out how the police complaints system operates.
How a police force is run, for example policing standards or policing policy.
An investigation carried out by the police under the direction and control of the IPCC.
An intelligence-led agency with law enforcement powers, it is also responsible for reducing the harm that is caused to people and communities by serious organised crime.
The appropriate authority can be:
- the chief officer of the police force
- the Police and Crime Commissioner responsible for the police force you complained about
- the Mayor's Office for Policing and Crime (if your complaint is about the Commissioner of the Metropolitan Police Service)
- the Common Council for the City of London (if your complaint is about the Commissioner of the City of London police).
Investigations carried out entirely by the police. Complainants have a right of appeal following a local investigation (unless it is an investigation into a direction and control matter).
A person is adversely affected is he or she suffers any form of loss or damage, distress or inconvenience, if he or she is put in danger or is otherwise unduly put at risk of being adversely affected.
IPCC guidance to the police service and police authorities on the handling of complaints.
Parameters within which an investigation is conducted.
This could be the Police and Crime Commissioner, the Common Council for the City of London, or the Mayor's Office for Policing and Crime.
A flexible process for dealing with complaints that can be adapted to the needs of the complainant. It may involve, for example, providing information and explanation, an apology, or a meeting between the complainant and the officer complained about.
Consists of a chair, two deputy chairs, and commissioners – each responsible for specific police forces, guardianship work and individual cases.
Disapplication means that a police force may handle a complaint in whatever manner it thinks fit, including not dealing with it under complaints legislation. This may only take place in certain limited circumstances where the complaint fits one or more of the grounds for disapplication set out in law.
The ending of an ongoing investigation into a complaint, conduct matter or DSI matter. An investigation may only be discontinued if it meets one or more of the grounds for discontinuance set out in law.
Used to house anyone who has been detained.
Complainants have the right to appeal to the IPCC if a police force did not record their complaint or notify the correct police force if it was made originally to the wrong force.
The purpose of an investigation is to establish the facts behind a complaint, conduct matter, or DSI matter; and reach conclusions. An investigator looks into a complaint and produces a report that details the outcome of each allegation. There are four types of investigation: local investigation, supervised investigation, managed investigation and independent investigation.
A person who makes a complaint about the conduct of someone serving with the police.
The type of behaviour being complained about. A single complaint case can have one or many allegations attached.
An independent judicial officer, the coroner enquires into deaths reported to him/her.
A record is made of a complaint, giving it formal status as a complaint under the Police Reform Act 2002.
No further action may be taken with regard to a complaint if the complainant decides to retract their allegation(s).
Casework involves assessing appeals. Casework staff also have a role in overseeing the police complaints system to help ensure police forces handle complaints in the best possible way.
The IPCC must be notified about specific types of complaint or incidents to be able to decide how they should be dealt with.
Conduct includes acts, omissions, statements and decisions (whether actual, alleged or inferred). For example: language used and the manner or tone of communications.
An application by a complainant for a police decision to be reviewed.


text:
Forgot Password? | Not a User? Sign up
Your browser does not support iframes.
By Bob Denny
My friend's blood pressure jumped to 160/110! He told me he thought he was going to explode! It was a serious clash with a dominating supervisor. That was one of the most painful and challenging times of his life! It hurt so bad that he took a month off of work. With some helpful counseling, he worked out a good solution with the employer, and was able to return to his job and stay on until a happy and successful retirement. (His supervisor was transferred and given appropriate training on "management skills.")
A couple of years into my cowboying in Marion County I got a call from a man who was living on the Castro farms, northwest of Ocala on Highway 27. He told me he managed the cattle operation for Bernard Castro and he had heard that I was day working and had some good dogs. He had a similar arrangement with Castro that I had with the Double F Ranch out at Moss Bluff - we could day work on the side on our own time.
The Double F at Moss Bluff in Marion County was like about every other ranch I ever worked on; it had one or two bad cows that would go out of their way to hook your pants off. Once we identified them, we made it a practice to tip their horns, so they couldn't do as much damage.
One time while receiving cattle from Dixie County for the Perry Brothers at the Baseline cow pen at Belleview, one of the semi-drivers told us to watch out for a little scrub cow and don't turn your back on her. She had killed a horse back in Dixie County.
By Bill Roberts
I was day-working in Marion County for a group of cattlemen that had cattle in several pastures, including the Ocala National Forest, where the cattle, more or less, roamed over a large area.
This was the end of the open range, as encounters with automobiles became more frequent, especially of Highway 40 from Ocala to the East Coast.
By Bill Roberts
By BILL ROBERTS
By Annette Long, President
By Bill Roberts
In 1995, I married and left the farm at Fort Lauderdale. My dad paid me my part of the proceeds of the operation money I had put in at the start.
Because our gospel came to you not only in word, but also in power and in the Holy Spirit and with full conviction. You know what kind of men we proved to be among you for your sake. (1 Thessalonians 1:5 ESV)
Not long after Jerry Hair helped us catch the Tucker cattle at Port Mayaca, he asked me if I would like to spend a week or so with an old cowman friend of his that he had worked for from the time he was a big kid.
Copyright © 2015
The Cedar Key Beacon is your source for local news, sports, events, and information in Levy County and Cedar Key Florida, and the surrounding area.


text:
The Narconon First Step Program is exactly what it is named—a "first step" to stop using drugs.
The First Step Program is a drug-free approach to withdrawal, designed to help an individual come off drugs without experiencing the painful withdrawal symptoms that can discourage a person from continuing with withdrawal.
With the Narconon First Step program, individuals addicted to alcohol or other drugs voluntarily attend an educational, hands-on workshop, accompanied by a supportive family member or friend. In the workshop, conducted over one or two days, the individual learns about specific nutritional supplements, communication drills and other procedures that help to diminish withdrawal pain. With the support of the friend or family member, they voluntarily step down off their addictions at whatever rate is workable for them.
Whether delivered from a doctor's office or clinic, a community center or a church, the First Step Program results in a high percentage of addicted individuals successfully withdrawing from drugs and staying off them.
Alternatively, an individual may obtain Narconon First Step manuals and learn and apply the program on their own with the assistance of a family member or friend and under the direction of a competent medical professional.
"My son has been clean for almost five months now and my other son around three. My boys look and feel the best they have in years. They both are in control of their lives and are looking forward to their futures. It's really great to look into their clear eyes, which also have their twinkle back!" —Parent of First Step graduates
"The Narconon First Step program worked for me. I feel better and have a whole new outlook on how life should be lived. I have respect and trust, something I haven't had from anyone or for myself in a long time. I'm looking forward to my future helping others to go through the program." —First Step graduate


text:
What is the proper drive roll set for .030 flux core? They list this wire on the chart inside the MM210 cover, but there is no listing for a .030 flux core drive roll set.
Also, what is a good online sorce for Miller parts?
Thank you,
Joe in NH
Results 1 to 3 of 3
Thread: MM210 drive rolls
06-17-2007, 12:22 PM #1Junior Member
- Join Date
- Jan 2007
- Posts
- 3
MM210 drive rolls
06-17-2007, 01:06 PM #2Senior Member
- Join Date
- Sep 2002
- Location
- Clark County, NV
- Posts
- 2,696
They do make special v-knurled rolls for driving FC wires, but I only use them on big wires, like in my LN-25. The .030 FC wire in your MM210 should work just fine with the stock smooth drive roll.
06-17-2007, 01:30 PM #3Senior Member
- Join Date
- May 2007
- Posts
- 539
on my 210, I use the std rolls on .035 flux core, and it works fine.
One thing, had the tension too tight at first, backed the tension off and it feeds like it should. Tighter is not always better.
I have used brwelding, they deliver as promised.


text:
With all the concern about electrical shortages in the news, you might be glad to hear about one source of electrical current that's pretty darn reliable: your heart! It's true—your heart has its own electrical system. The electrical impulses (60-100 per minute) start in the sinoatrial node (SA node), a small cluster of cells in the heart's right atrium (upper chamber). The impulses travel through the heart along conduction pathways, like electricity flowing through power lines, making the heart's chambers contract to pump out blood.
And for most of us, it's an electrical supply with a guaranteed lifetime warrantee against defects. (In one year, the human heart beats more than 30 million times. The heart of a 70-year old has lub-dubbed more than 2 ½ billion times!) But for some of us, a glitch in the heart's wiring can cause problems with the rhythm of the heartbeat—problems that can lead to dizziness, fainting—even to cardiac arrest.
Medications can control some arrhythmias (rhythm disorders) — as long as you keep taking them. Pacemakers and implantable defibrillators, which also help regulate heart rhythm, are small, battery-operated devices that are placed beneath the skin of the upper chest. Pacemakers keep the heart from beating too slowly. Implantable defibrillators (which also have built-in pacemakers) are able to stop rapid, potentially lethal heart rhythms when they occur. (This is the type of procedure that Vice President Richard Cheney recently had to protect his heart from beating too fast.)
But now catheter ablation, a sophisticated new procedure, is being done in The Heart Institute at Bridgeport Hospital. Ablation can cure—not just control, but cure, certain kinds of rapid heartbeat (tachycardia), in a procedure requiring only a small incision, without medication and without the need for a device to regulate the heartbeat.
Tests in The Heart Institute's specially equipped electrophysiology laboratory are used to determine the area where the electrical flow is disrupted. Then, in the 2-6 hour ablation procedure, a special catheter is inserted through a vein in the groin, arm, shoulder, or neck, and guided into the heart to the problem spot (See illustration). The tip of the catheter heats up and painlessly destroys the surrounding tissue, so the heart's electrical impulses can resume their normal circuit.
"Patients remain awake during the procedure, though they are given sedatives to help them nap. They usually go home the next day, and can go back to normal activity within a few weeks," says Bridgeport Hospital electrophysiologist Craig McPherson, MD.
"Catheter ablation is a relatively low-risk procedure and it is 85-98% successful in curing the problem," says Jeffrey Banker, MD, also a Bridgeport Hospital-affiliated electrophysiologist.
Now, if only the nation's electrical energy problems could be solved as painlessly!
For a brochure about The Heart Institute at Bridgeport Hospital, call 384-4444 (out of area, 800-357-2396). To learn more, visit our Heart Institute website.
For a referral to a physician who can perform catheter ablation, call Bridgeport Hospital Physician Referral at 888-357-2396.


text:
Trip Report (Bombon, Casa de Samuel, Taqueria Aguascalientes, Sol de Mexico & Chicago Hospitality)
Above anything else... many thanks to RST & Amata for arranging a wonderful afternoon getting to know Chicago's Mexican neighborhoods. RST gave me the tour, and then we meet up with Amata & Family for a wonderful dinner at Sol de Mexico. It was an honor to share the dinner table & great conversation with such knowledgeable, passionate people.
My initial impressions... while the trip was brief & my sample was hardly scientific... there is absolutely no doubt in my mind that Chicago - with just a fraction of the L.A's Mexican population - matches (at the very least) L.A. for bragging rights on best Mexican cuisine in the country... and I would not disagree with anyone who argued for its superiority.
> Marked Provincialism... just driving around it becomes immediately clear that Chicago's Mex population express their provincial / regional identities (via culinary offering) to a greater degree than Los Angeles. Driving around Cicero, 18th Street etc., I was impacted by the proportion of places that specialize in regional dishes such as Birrierias, Michoacan style Carnitas, Teloapan Style Moles, Quail & Cornish Game Hens etc... and their willingness to assert themselves & not get lost in the vast label of Mexican or Latino.
> True Specialties... Not Just Names. I was impressed that the names of restaurant have meaning, and the so many places try their best to deliver the dishes as best as possible. That means a Carnitas place is going to braise, roast, fry multiple body parts (not just the boring chunks of Maciza that dominate California's take on Carnitas)... and they are going to be marinated in the unique style of the town of origin, cooked in a copper pot etc.,
On to the food I sampled:
> We started out at Bombon... and was pleased to find a well regarded pastry chef that could be doing anything else... but is focused on bringing improved Pan Dulce & very nice cakes to the barrio. The Cocada was as good as I've ever had, the pan dulces I had wwer very good (although I let them get fairly stale... but the quality was still evident). At dinner we had a very nice Tres Leches Chocolate from Bombon that RST generously brought for Amata's son's birthday.
> Then we hit Casa de Samuel.... which reminded my of cross between a small town Mexico cenaduria & the classic old cantinas that specialize in botanas. We selected from the botanas menu... the Cecina de Venado (wafer thin Venison steaks) & Charalitos (fingerling smelt from local lakes fried in egg batter). The Cecina was tender with a texture reminicent of very good quality Gyros... and the mildly sweet flavor (for some odd reason) brings me images of Foie Gras. The Charalitos was flavorful yet clean tasting, with varying textures from tender to crispy... not at all oily... very well executed. This dish really brough a smile to my face as I thought about how important small, whole fish (albeit cooked in a different matter) were in Pre-Hispanic cuisine is they were (and in some communities still are) a vital source of Calcium (in a traditionally dairy free diet)... and here they were on a restaurant menu (not just in a snack bag at the grocery store).... again gives you an idea of the local communities ability to stick close to their roots. Casa de Samuel also had some other intriguing dishes to be had on a different trip... like the Rattle Snake, Alligator & others.
Wow... I didn't realize how long it really takes to write a post. I have to run & catch a flight... so I will continue the post later.
Picking back up after a quick trip to San Diego and 5 too many drinks....
> The Cecina was served with the omnipresent side salad of shredded lettuce, tomatoes & onions (the use of Iceberg was a little disappointing as the traditional lettuce grown & consumed in Mexico... the Lechuga Orejona seems to be a hybrid of Romaine & Butter... and I think Samuel could do better with locally available ingredients)... & decent handmade tortillas (i was impressed to learn from RST that these are the rule not the exception, and that most are made from fresh ground masa instead of masa harina). We had earlier been served a smooth Tomato-Jalapeno salsa with some very forgettable (and irrelevant) chips.
The Charalitos were served with wedges of lime & bottled Piquin salsa (common practice at the grassroots places).
> We made a quick stop at the Taqueria Aguascalientes market to sample a gordita. The poached Nopales looked great but we opted for the Pork in Guajillo Sauce (similar to the ubiquitous tamal filling you would find throughout Northern Mexico & Southwest U.S.) The sights & aromas were quite sublime... I can't remember the last time I saw 20 hand patted gorditas being griddled at the same time.... the result was significantly better than so many places where they are a reheated after thought. Their gorditas are fairly equivalent to what I've had in Aguascalientes proper (although like RST mentioned... here they are stuffed significantly fatter... so the proportion of masa to filling is a little bit off... one of those is plenty whereas in Mexico you would have two or three.... depending on their diameter).
I should mention that I caught a quick glance of the produce section and spotted impeccable specialty items like Guaje pods, Quelites, round Calabacitas etc.,
> Before we made our way to Sol de Mexico we stopped at several Guerrense markets to try to score some Tamales Nejos and other regional delicacies from the Tierra Caliente region.... unfortunately these wouldn't be offered until the weekend. But my quick glance noted some very nice looking specialty items... at one of the markets the butcher was actually fileting out some nice, watermelon hued beef Cecina (which in Guerrero's nomenclature doesn't refer to sun dried meat but rather a wafer thin Flank steak... very similiar to what is referred to as Tasajo in Oaxaca).
> Sol de Mexico... a quaint, byob, mid level restaurant in the barrio that does some serious cooking. As the Chicago hounds probably already know it is the brain child of Topolo graduates... and there are many similar dishes (some of which were taught to Bayless by Geno Bahena's mother who runs the kitchen here). Unfortunately.... the conversation was so intriguing, engaging & pleasant that I took some attention from the food but my general analysis.... everything was compotently prepared, the selection of mains was intriguing & satisfying with a heavy presence of regional specialties from Tierra Caliente (and the town of Teloapan in particular). We started with the Sopecitos (4 small sopes with different fillings... I remember a Guacamole, Mole Rojo Teloapan, Mushroom?, & Black Bean.... and we also had their regional take on Tlacoyos (which reminded me of a cross between Oaxacan Molotes & the Tlacoyos around Tula, Hidalgo). For the main I went with the Quail in Creamy Chipotle sauce... and it was exquisite. Two subtle yet richly flavored birds smaller than the palm of my hand, propped up by intensely flavored Pork Picadillo... paired with Roasted Vegetables and the whole sitting on a Mirror of creamy, tangy Chipotle sauce. Even though I felt like a Toad about to burst at this point - I remember this dish is being a real winner. Other mains ordered where the Duck Breast in Guasmole, Tilapia Enchiladas & the Teloapan Mole?... a quick taste of the other sauces... proved everything to be executed deliciously.
I should point out that Quail / Cornish Game Hen are among the various nomenclature controversies. At Sol de Mexico they refer to the Quail as Codorniz, and the Cornish Game Hens as Guilota. In other places its the opposite.... so whenever you are ordering either dish make sure to ask for a description of the bird.
Overall the food was great, the services was extremely friendly (although its not fair to judge since Amata & RST are well liked regulars). Prices seemed very reasonable (although I may be biased by living in a hyper expensive place where hole in the wall taquerias offer $12 Camarones a la Diabla). Ultimately, Sol de Mexico is very comparable to mid level places in Mexico City like Los Danzantes... and there are only a handful of places in California I would describe in such a light (Manhattan places like Rosa Mexicano aren't even close). Its seruiys cooking that is fairly creative... but isn't quite on par with 7 Course Tasting Menu, Extensive Wine List places like Pujol, Aguila y Sol or Izote.
A more useful comparison might be.... superior execution relative to Topolobampo, at Frontera Grill prices, in a dignified, barrio restaurant setting.
re: Eat_Nopal
Also it was nice to run into another local Chowhound... BRB was that you I met at Sol de Mexico?
re: Eat_Nopal
Great report . . . thanks for the follow-up. No, it wasn't me you met. I haven't been to SdM in a couple of weeks, although I'm supposed to meet some friends there this week.
re: Eat_Nopal
That was "Roger Spark" who was at the next table.
re: Eat_Nopal
That was me. It was a happy coincidence that we all converged at the same place on a wednesday night. If I had known you were on a quest for Tamales Nejos, I would have picked some up from a neighborhood Guerrerense place on the way. Actually, it would have been interesting to compare their coarse and crunchy moles with the refined and smooth moles of Sol de Mexico (next time).
You could not have been in the hands of more competent tour guides. I am amazed you saw (ate) so much in so little time. Please hurry back, there are many other unique and wonderful places to explore, including the amazing Maxwell St. Market.
Many of us Chicagoans are just beginning to discover the wonderful regional Mexican specialties that lurk beyond the burritos at our neighborhood restaurants and mercados (for instance, I just discovered my neighborhood taqueria offers conejo in guajillo sauce). It is great to get the opinion of an expert, such as yourself. We would love to get your take on some of the other places that were recommended (like Xni-Pec, Pozoleria San Juan and Cemitas Puebla).
re: Roger Spark
I believe Richard's contention is that Chicago might have the most diverse Mexican offering outside of Mexico City... I think the its a strong case.... even in major Mexican cities like Guadalajara & Monterrey you don't have the diverse immigration from other Mexican regions like you have in Chicago (and lately to Los Angeles).
As you guys know from my thread 'Mexican Coming to Chicago.... " I was specifically searching for the Guerrero Tierra Caliente cuisine because otherwise you really have to go there (or Mexico City) to experience it.
re: Eat_Nopal
Re: Richard's contention that Chicago might have the most diverse Mexican offering outside of Mexico City
I first made that claim many years ago on the ff and similar threads. This old post was one of the opening salvos of a project to assert the importance of Chicago-Mexican, a project that lasted many years and encompassed hundreds of posts documenting various aspects of Mexican cuisine in Chicago on this board. I remember how that claim was greeted by incredulity and even scorn by the regulars back then. Time has since proven me right. Today, many years and many heartbreak later, I still stand by that original claim.
(Incidentally, this thread has a fascinating back and forth discussion on the exact nature of guilotas vs cordorniz-and also on bagre/mojarra)
Re: the cuisine of Guerrerense tierra caliente
The cuisine of the Costa Grande (and this is replying to EN's point below) is certainly well-represented in Chicago even in restaurants owned by folks from the region of Iguala/Teloloapan such as the La Condesa restaurants, the La Quebradas, and even in new places such as La Roqueta on 31st just west of Pulaski.
The renowned Chilapa region of Guerrero would be the second area to come to mind when one thinks of Guerrerense cooking. This region is best represented here by the pozole verde which can be found at Pozoleria San Juan. But the richer version still remains that of the storefront which used to be called Asi es Guerrero. The new owners of this store (whose new names escapes me) are no longer Guerrerense, but they inherited and kept the recipe for that wonderful rich pozole verde and still make it available everyday (not just on Thurs-pozole verde day) for its legions of Guerrerense fans.
But the foodways of the region around Iguala/Teloloapan finds its greatest expression here so far away in Chicago. Nothing prepares for the sheer specificity of the offerings of such a business:
re: Eat_Nopal
Well, I did make it to Sol de Mexico tonight and I (as well as my shirt) enjoyed the wonderful Pork Chop in the Manchamanteles Mole -- outstanding. But my favorite trips to SdM are always with larger groups when I have the opportunity to sample so many dishes. Sadly, there were only a handful of tables occupied tonight -- I wish more people would discover this place. In any event, a great dinner and this post has provided me with quite the education -- thanks RST and Eat Nopal for taking the time to provide such well written and informative posts.
re: Eat_Nopal
Hi E.N.,
thanks for the wonderfully detailed report. I really enjoyed our dinner too -- and I'm so glad that you had a good time seeing some of the neighborhoods.
My dish at Sol de Mexico was the one with the red Teloloapan style mole, paired with ostrich. Oh, and the fourth of the sopecito assortment had roasted plantains with crema.
Now, what about the next day? :-) Were you able to stop somewhere for lunch before going to the airport?
re: Amata
Yup... thanks for remembering the 4th sopecito. Unfortunately the next day, I ended up at a Potbelly with some colleagues so I missed out on Health Food? (Lithuanian).
Fortunately it seems that I will have reasons to get back to Chicago more frequently... and I really look forward to chowing my way through the great offering there.
re: Eat_Nopal
> The poached Nopales looked great but we opted for the Pork in Guajillo Sauce
I think it's funny you passed up the Nopales, considering your username. ;)
re: nsxtasy
Yeah I normally do not pass up any opportunities at Nopales =)
re: Eat_Nopal
I regret that there wasn't enough time to see more since we only had three hours from 4 to 7 to do the touring on the way to meet Antonius, Lucantonio and Amata at Sol de Mexico.
But I regret even more that I could not fulfill the request expressed on the original thread for torta de huauzoncle.
I was able to acquire huauzoncle at Maxwell Street market the Sunday before and had brought it along with me to Sol de Mexico, hoping that Sra. Clementina Flores could prepare it (at the last minute) for us. But I had forgotten that she mans the kitchen the entire day and leaves at 7. The huge bunch is still there-probably a bit old by now-but if anyone is interested, you could certainly ask Anabelia if Richard's huauzoncle is still there, and if it could be prepared...
Here is an old post from 2002 on huauzoncle and other Mexican herbs:
Huauzoncle could be found in many Mexican supermarkets and is always available at Maxwell Street Market-even deep into the winter. I know-bec I got several manojos there last Nov. There are two stalls that always carry it-both are owned by Guerrerense from the area of Iguala/Teloloapan. Both are located at about where 13th Street would be (i.e. just south of Dominick's): one faces east and the other faces west. Both stalls also offer bins full of ciruela (Spondias sp. = hog plums), nanches, fresh guayabas, large wheels of queso de sincho (a hard cow's milk cheese formed with a sincho de petate, a band/belt of woven palm: this is a cheese unique to this part of Guerrero), guaje pods, and even bunches of papaloquelite. The latter stall is well-known among aficionados of the market for its empanadas de arroz.
Today, huauzoncle is no longer as obscure in this country as it was in 2002. Diane Kennedy has made it well-known with a recipe for the beloved torta de huauzoncle in her From My Mexican Kitchen: Techniques and Ingredients (p 173).
Torta de huauzoncle has been discussed many times on this board, notably in threads about lenten specialties (comida de vigilia or comida de cuaresma).
Annieb and I organized a long elaborate all-Guerrerense dinner at Sol de Mexico last year and the torta de huauzoncle was one of the featured dishes on the long menu.
I vividly remember Dr. Bruce Kraig (of the PBS series) who was seated next to me exclaiming in a momentary fit of excitement that this might just be the greatest dish on earth. (Well, I don't know if I would go that far; but yeah, it's pretty cool!)
Diane Kennedy makes hers with a pasilla sauce. Sra. Clementina serves it with a guajillo sauce instead-and it was a thin and light, slightly watery sauce as Diane Kennedy says it should be.
Annieb spent the entire day in the kitchen with Sra. Clementina and was able to observe the making of several of the dishes on the menu. She says that the huauzoncle is cooked in water first (with onion in the water). This is the only step that differs from Diane Kennedy's version.
If I remember correctly, Sra. Clementina used queso fresco, although other kinds of cheeses might also be used.
Magdalena Casarrubias of Chilapa has a recipe in her cookbook that intriguingly has a stuffing of cooked rice folded with tomatoes and cheese (ripe tomatoes "broken" into and "steamed" in the heat of just-cooked rice). But the rest is the same: yolk separated from the white, whites beaten "a punto de turron" (this is your "stiff peaks"), yolk added to make the capa and so on.
I remember annieb mentioning what a chore it was for her and for Sra. Clementina to divide the huge stalks into 28 diff portions which was the number of people expected for that dinner.
The way torta de huauzoncle is eaten is a bit tricky. I know several people at that dinner found it a bit challenging to eat. The sprigs should first be cut (with fork and knife) off the torta and the sprig then drawn through the teeth as one would enjoy artichoke.
It is a spectacular very ancient dish and I hope to see it become even better known here in Chicago in the future!!!
re: RST
Regarding the nanches...I was at the market on Sunday and tried one at the request of a friend. I believe it was from the same stall you are referring to because I recognized the huauzoncle after doing a little search. Are nanches somehow treated or preserved to give them their distinct texture and flavor? My first impression of the nanches was reminiscent of a sweet olive. Just curious as to how these are handled?
re: tonyg
Tonyg from the Western suburbs? Hi Tony. When are we going to Amanecer Tapatio again?
Fresh nanches for nibbling, probably from the exact same stall at Maxwell Street Market where you got yours, were the very last item on the long menu at the Sol de Mexico dinner that Annieb and I organized last year. The fruit has a dry, sandy texture and someone remarked that the taste is curiously cheese-like. Nanches can be eaten raw or can also be used to prepare "ponche"-a "thin" fruit compote or if you wish, a hot fruit soup.
The ff website has pictures of three of the "American" fruits featured on the dessert portion of that dinner: nanches, jocotes and ciruelas.
There was a specialist of Aztec studies on the guest list and Annieb and I wanted to honor her presence and the presence of Americanists like Amata by keeping the menu as purely nahua as possible. Naturally, it was impossible to do completely without post-Cortez foodstuff like cream or cheese or techniques like frying in hot oil (cf the torta de huauzoncle). But we were as rigorous as possible in avoiding items like pork (or chicharron!) or European-style sweets, and tried to emphasize local seeds and herbs as much as possible.
The dessert portion was as pure as we could get it.
First we started with CALABAZAS EN DULCE large chunks of earthy sweet sugar-roasted pumpkin. Later, we saw Sra Clementina enjoying a bowl of this with milk poured on top. When served with milk, the calabazas en dulce are called CHACUALOLE
TAMALES DE CIRUELA which I have described on my old "maroon van" posts. These are the yellow sour hogplums on the website linked to above. Earlier we had guilotas in a sour hogplum sauce are one in a series of entrees. That sauce was made with frozen ciruelas which are widely available in Chicago at groceries catering to immigrants from Morelos, Guerrero, the tierra caliente of Michoacan. The sweet tamales however are made with dried (i.e. raisined) ciruelas. The atole de ciruela of the maroon vans are also made with dried ciruelas (available at Los Sauces, Sol de Gueerero, Luciano's, La Guerrerense, Iguala and other places).
Then a PONCHE DE JOCOTE, the jocote fruits coming from the sma estall where I got the huauzoncle. These are fruits that have been frozen then defrosted. Not good for nibbling, but excellent in a ponche, which was delicious paired with a good mezcal (alas not from Guerrero, but this one from Oaxaca)
Finally, nanches for nibbling.
I will try to recreate the entire menu tomorrow.
re: RST
Here is a quick run-down of the menu of Sol de Mexico dinner from last year. Note that almost all of the items on this menu were specially requested from Carlos Tello and Sra. Clementina Flores. I really doubt that this menu could be replicated again in its entirety now that the restaurant has become very popular and can no longer dedicate its entire staff to the task of elaborating so many unusual items.
This is an all-Guerrerense menu, designed to showcase the very best of the cuisine of the region of the state surrounding the cities of Iguala and Teloloapan. All the rare and unusual ingredients were acquired a few days before by annieb and by me at those stalls mentioned above at maxwell Street market, at La Guerrerense on Armitage, at Los Sauces and Sol de Guerrero.
Various HERBS arranged in flower vases set in the middle of the long table. I was hoping for papaloquelite but it was a little late in the season for that. But chepil, oregano and verdolaga were represented. The nibbling of herbs is a practice I observed at the pozole stands of Chilapa market, where herbs and guaje pods were set out on table for nibbling before and during the meal.
FRESH GUAJES (both the red and the green types) strewn all over the table, again for nibbling before the meal.
SEMILLAS (toasted squash seeds) two types: the chinches (AKA "fleas") as well as the pepianeros. I have written many times before (see maroon van posts) about how Guerrerenses from this area bring out semillas (instead of "chips") as a kind of opener. This was done at the lamented El Imperio de Memin (owned by the same extended family that runs the "maroon" vans) as well as at El Mexico Inquieto.
There were pitchers of melon/ground melon seed agua fresca for those who are not drinking wine.
SALSA DE JUMILES Y TOMATILLOS MILPEROS It was a little early for live jumiles and these frozen jumiles didn't quite give the same intensity of flavor and heat. But the spectacular thing about this salsa is really the tiny tomatillos milperos (tiny wild tomatillos found in cornfields) annieb found at La Guerrerense. These are NOT the round purple and green Physalis (labelled milperos) that could be found in many supermakets throughout Chicago (Andy's on Kedzie/Lawrence has them for instance), but tiny hard fruits the size of a large pea or a small marble. They're available very rarely at the above listed groceries.
SALSA DE GUAJES (using not fresh guajes, but dried guajes) according to annieb's notes: dried guaje seeds, lime juice, onion garlic. That's it.
SALSA DE VERDOLAGA This was one spectacular salsa, of which more in a little bit.
And then there was also an ENSALADA DE NOPALITOS Y VERDOLAGA, dotted with queso fresco (I think) which I didn't really get to try-so it's a little hazy to me.
DOBLADITAS DE HONGOS DE CAZAGUATE The service for this was perfect! Carlos and Anabelia came out of the kitchen in relays and slipped each diner one of these large mushroom tacos, which were for me one of the crowning glories of the dinner. I had hoped to bring along foraged maitakes for this-but Leon Shernoff (who was there) couldn't find any to bring-so we made do with store-bought Pleurotes (oysters). This is entirely appropriate as hongos de cazaguate (cazaguate being the name of a tree that Pluerotes are most often found on in Mexico) are well-beloved in the states of morelos, Mexico, Michoacan and Guerrero not only bec they are foraged but also bec there are government project to encourage the cultivation of oysters in rural areas. I think that the mix of mushrooms also included hon shimeji and perhaps also some fresh shiitakes from Clark Market (the Korean store on Kedzie). Carlos urged everyone to eat this dobladita with the salsa de verdolaga. It was indeed a marvellous salsa for this!
An ATOLE DE CALABAZA which brought on ooohs and aaahs. Sra. Clementina taught Rick Bayless this recipe for this pumpkin soup. The addition of a little nutmeg is a trace of his influence in turn, I think. The soup has an alternative name of AYOMOLE (which is a complicated subject bestleft for another post: there are many types of ayomole in Guerrero)
TLAXCALES These almost inch-thick masa cakes are a specialty of the area and could be made at Los Sauces and other places. there are sweet and savory types (we had the savory). Tlaxcal is the Nahua word fopr the myriad forms of what we would call tortillas today. Were tlaxcales of this thickness and size what the Spaniards first saw, which is why they called the food "little tortas" instead of flatbreads?
TAMALES DE ELOTE (tamales made with fresh corn kernels) I have written about this in maroon posts)
TAMALES NEJOS (see my many posts on this rarety)
More later. Have to run.
re: RST
TAMALES NEJOS SERVED WITH MOLE VERDE I have written extensively about this delicacy. To show how localized the cuisine of this part of Guerrero is, I remember that when I first wrote about tamales nejos many years ago, there was absolutely NO hard information on it anywhere-not on the internet, not in reference books-it is not even listed in Iturriaga's De tacos, tortas y tamales. My sources were those folks here in Chicago who made and offered this specialty, who kindly and patiently put up with my probing. My maroon van post was almost certainly the first time ever that this tamal was properly described-at least on the web. Today, we know of at least 12 diff places throughout Chicago that offer tamales nejos. This form of tamales (which should be categorized in the family of corundas and other tamales cooked with ash) is not known in other parts of Guerrero outside this specific geographic area (although it can be found in other parts of the tierra caliente specially in the state of Mexico). It might possibly not be found anywhere else in the world except Chicago and again, it is quite amazing how one very localized foodstuff in Mexico finds possibly its greatest expression so far away, in our city. As Anabelia reminded me, tamales nejos served with mole verde is associated with a famous historical event (the " abrazo" of Acatempan); although I made the trip to the dusty little town of Acatempan earlier this year and found not one example of this. The rare, very unusual word "nejo" is very localized and is possibly used only in this part of Guerrero (it cannot be found in any of the great Spanish dictionaries). Maria Kijac, the author of the South American cookbook, who was at the dinner, asked me if I had made a mistake, and if I didn't mean tamales negros. Nejo actually comes from the nahuatl "nextli" or ash. When Anabelia tried to explain nejo to me, she indicated that it meant a color and seemed to describe this color as "tawny" or "dirty yellow". This website however indicates that the "grayish" is a more appropriate meaning:
neja. (Por último, del náhuatl nextic 'gris, de color ceniciento', de nextli 'ceniza'.) f. 1. Tortilla. || 2. Tortilla grisácea.
nejayote. (Del náhuatl nexayotl, literalmente = 'sustancia de agua de ceniza', de nextli 'ceniza; cal' + atl 'agua' + -yotl 'sustancia, cosa'.) m. Agua de cal o de ceniza en que se coció el maíz para las tortillas.
nejo, neja. (Del náhuatl nextli 'ceniza'.) adj. Sucio.
The form in Chicago is fairly consistent: it comes as a banana-leaf-wrapped flat round disc, some tamales nejos however are bigger than others (the biggest and most luxurious one is my favorite, the one from Los Sauces on Diversey). When I was in Teloloapan in Feb earlier this year, I also found a very rustic version in the Iguala Market being eaten for lunch by an old peasant (who was hawking something else) who promptly invited me to share his lunch of this tamales nejos which was (unusually) wrapped in hojas de milpa (dried corn leaves) and eaten with a little delicious stew of beans. I also found tamales nejos studded with flor de suchipal. Tamales nejos are often eaten with a green pumpkinseed sauce, called mole verde in this area (and Sra. Clementina made a distinction between mole verde vs pepian, which is also a ground pumpkinseed sauce but in a diff proportion of ingredients). The best such mole verdes made with pumpkinseed are thick, rich, oily and are heavenly with that gorgeous heady aroma of ground pumpkinseed. Kurbiskerno(")l (pumpkinseed oil) the famous specialty of Styria (Austria) which became so fashionable at some of our top restaurants (Tru et al) circa 2000 is very similar to this. Kurbiskerno(")l can be bought at a number of local gourmet food stores. To try it in a salad, ask Michael Mikusch of Austrian Bakery in Lincoln Park to make you one with this wonderful oil on it.
re: RST
Quickly, the rest of the menu, just to wrap up this account:
(continued from above)
CHILEATOLE WITH "PANILE" (described in my maroon van posts)
TORTAS DE HUAUZONCLE (see above)
Then followed the second courses:
which were preceded by two dishes of beans:
FRIJOLES COMBA a spectacular bean from this part of Guerrero, bought at La Guerrerense. This is one of the most delicious fresh bean to be found in all Chicago. It could not have been more than a couple of weeks at the most off the vine-so tender was it. I have seen black as well as all-white combas in Iguala, but these were the white "freckled" type. This was personally for me one of the revelations of the dinner. According to Annieb, Sra. Clementina gave her a simple formula: 5-5-5-5-5. Five guajillos, five chiles de arbol, five clavos, five pimientas and five cloves of garlic.
AYOCOTE The famous large purple beans of Central Mexico.
Then the SECOND COURSES
GUILOTAS IN SALSA DE CIRUELA (frozen ciruelas from La Guerrerense, which Sra. Clementina was very happy with)
PUERCO EN HUAXMOLE (huaxmole = a guaje sauce that is very typical of Guerrero)
Various wines were passed around and shared. I saw a Nero d'Avola among other things. I brought a selction of wines by Emilio Bulfon inclg his piculit neri which is one of the wines I love the most in the world.
Am I missing anything? Reconstructed the above from memory. Might have missed something. That dinner was a year ago.
Opplicario (at) yahoo.com
re: RST
"I vividly remember Dr. Bruce Kraig (of the PBS series) who was seated next to me exclaiming in a momentary fit of excitement that this might just be the greatest dish on earth. (Well, I don't know if I would go that far; but yeah, it's pretty cool!"
=) For all the Alta Cocina Mexican restaurants around DF.... I have always thought that the $2 Tortitas de Huazontle served by one of the stalls at Mercado La Merced... rivals any dish for best in city. Those ladies from Xochimilco (where they grow their own Huazontle) do some serious cooking... on the spot (every order is made from scratch).
re: Eat_Nopal
Incidentally, Dr. Bruce Kraig is one of the early pioneering explorers of Guerrerense cuisine in Chicago. The book that he co-wrote with Chef Dudley Nieto (late of Xel-Ha) has a fascinating account of their trip to Guerrero state (the coast plus the city of Taxco, though they didn't make it to Iguala or Teloloapan).
Here's the book listed on Amazon:
re: Eat_Nopal
EN, thanks for posting these. The photos are by Antonius aka Anthony Buccini.
Re: "marked provincialism"
This phenomenon of regional differentiation has been noted in hundreds of posts over the years on this board. And the "provincialist expression" does not merely follow political boundaries, i.e. those of modern Mexican states. I have argued for instance that one of the richest strains of Mexican immigration to Chicago has its source in an extensive network of cities and towns extending more or less from Ciudad Hidalgo in Michoacan and extending past Celaya, Moroleon, Acambaro, as far north as Leon, Guanajuato. (This also explains the success of the daily non-stop Chicago-Leon flights on AA). I have written extensively on the centrality of Guerrerense cuisine in Chicago, specifically the foodways of the area of the tierra caliente of Guerrero (i.e. the towns of Iguala and Teloloapan et al). But the tierra caliente really extends much farther into Michoacan and into the state of Mexico; and we find actually follow the tracks of immigrants along Hwy 51 west to Arcelia and Palmar Chico in Mexico state, into Ciudad Altamirano, up to Huetamo, as far north as Susupoato (there is for instance a restaurant at 4070 S. Archer called Tierra Caliente whose owners are from Huetamo). These broad geographical divisions are a way to categorize, but certainly political loyalties are also important: so we also have restaurants proudly offering specialties associated with their states of origin: the sarandeado preparations of the Las Islas Marias for instance (so successful in this city-you now find sarandeado even in non-Nayarit restaurants, cf the mariscos restaurant on Pulaski at about 50th), the cemitas houses (Cemitas Puebla on North Ave, Cemitas China Poblana on the south side-4231 S. Archer), Veracruzan specialties, the gorditas like those of Gorditas Victoria in Aguascalientes or that very specific (and very delicious Aguascalientes-style barbacoa of Calvillos at Maxwell Street market) and so on. On a scale smaller than this, we have expressions from distinct regions within states. And on the smallest level, we have small towns that are not afraid to assert their culinary independence. This is how this restaurant can distinguish itself from that homogenous entity called "Jalisco":
Birrieria La Barca Jalisco
4304 W. 26th St.
(773) 522-1450
This restaurant specializes in one thing only: the birria tatemada which is the specialty of this town. In addition, one has the option of enjoying this birria tatemada (birria refried on the grill before serving) with machitos (knotted stuffed lengths of intestine). The only other option on the menu at this small bustling restaurant is guilotas in salsa verde.
This is also possibly the only place in all Chicago (in the entire US) where one can get tacos de guevera de pescado (stewed fish roe). It's on the menu-although available only during the season-summer). Tejuino (w/ piloncillo) is also available.
We think of "Jalisco" as one undifferentiable mass-but in fact, in Chicago, we see gastronomic multiples. Birria and barbacoa are in fact not just one kind of birria or barbacoa, but multiple birrias and barbacoas: lamb, goat, the delicious veal barbacoa (barbacoa de ternera) of El Barzon (3002 S. Pulaski) as well as that place on California just down the street from Hot Doug's whose name escapes me at the moment...
re: RST
Adding to your post....
1) The immigration from the pan-Tierra Caliente area has some very good motives namely.... Global Warming has brought on extended draughts to fragile ecosystems, Post-NAFTA imports of subsidized U.S. foods like Corn, Milk & Beef.... increased Violence vis-a-vis the strengthened Drug Cartels & the skirmishes between Left Wing Insurgents & the Government.
2) I was quite pleased that the Guerrenses from Tierra Caliente aren't pandering to outside groups by including dishes from the much more wellknown cuisine of the Costa Grande (Acapulco, Zihuatanejo etc.,) which is what most other Mexicans would identify as Guerrense cuisine.


text:
Homestead Corner TV Stand
Update your small space by using that empty corner with our Homestead Corner Console TV Stand.
The Home Styles Homestead Corner Console TV Stand features asolid poplar hardwoods and veneer construction.
This corner console saves you space and is perfect for even your smallest rooms! The console accomodates most 46" TVs and features an adjustable shelf in the center, wire management opening in back, and two doors that conceal storage and adjustable shelves.
Dimensions: 49.63" L x 20 x 32" H
Weight: 123 lbs.
Homestead Corner TV Stand
Homestead Corner TV Stand
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.
- 2-Year Extended Replacement Plan $59.99
- 3-Year Extended Replacement Plan $69.99
You May Also Like
Shopping Cart


text:
About Lahad Datu Airport
The Lahad Datu Airport is located 1km from Lahad Datu town and is able to accommodate Fokker 50s and smaller commuter aircraft. Lahad Datu Airport now offers enhanced facilities and is equipped to handle 100,000 passengers annually.
Latest News
klia2 Scheduled Maintenance Programe
10 January 2015
Malaysia Airports had undertaken to
perform maintenance and resurfacing works to address undulation on its Runway 3
in accordance to its airport operations Standards Operating Procedures. This is
in line with our safety priorities for flight operations at klia2. As such, Runway 3 is currently closed for
Read more
Everything you need to know about Lahad Datu Airport
Download the factsheet
Passenger Service Charges
See the Passenger Service Charges ↗
Privacy Notice
Privacy Notice


text:
laptop accessories
- AC Adapters
- Batteries
- Service Plans
Shop All Laptop Accessories »
Note: Your select model may not have all the features, ports, or other items corresponding to those shown on the image. Please see detailed specifications for more information.
laptop accessories
special offers
Ultrabook, Celeron, Celeron Inside, Core Inside, Intel, Intel Logo, Intel Atom, Intel Atom Inside, Intel Core, Intel Inside,
Intel Inside Logo, Intel vPro, Pentium, Pentium Inside, vPro Inside, are trademarks of Intel Corporation in the U.S. and/or other countries.