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Our players cannot win against their opponent in most one on one situations. That is a lack of talent IMHO.
WE have a lack of talent in the GM position.
With a great GM, this team could be turned around in 2 seasons.
During the courtship with Parcells, he was set to join Atlanta and we initially though we scored a coup.
Demitrioff ended going to the Falcons. He chose Ryan(who we bypassed for Jake Long) and look at them now.
The GM is the king maker. We had the court JESTER.
This team must be purged of the Parcells stench before we can truly move on. He is the problem with this team.

subset: commoncrawl


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I would like to sell this key but I'm not sure what other models or years it may fit. Is there anyone who knows or knows where I could find out?
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The key is useless.The number of possible lock combinations is in the thousands.The odds of finding a vehicle that it will fit is slightly less that picking the winning Lotto number.


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Playboy magazine? We've heard of it. Founded in 1953, the men's mag published Vladimir Nabokov's final unfinished work in 2009. And who hasn't read David Sheff's infamous interview with John and Yoko back in 1981? The mag's take on Twenty Questions, "20Q," is worth the price of admission alone. We here at Fab enjoy vintage issues of Playboy for the editorial—as well as the glossy, full frontal nude photos of the world's most gorgeous women. Sometimes it's nice to have company. Ahem, ahem…
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Meticulously drawn from the PC's decades of history, these are the games we've decided you absolutely need to play today.
What lies beneath? Goblins riding giant spiders, obviously.
Our first hours with the PC version of MGSV.
15 hours in, how's it looking?
Fallout 4 will be the first game in the series with fully-developed romances, but it was almost the second.
Framerates, graphics options, settings comparisons and more.
The fate of the first manned mission to Mars was sealed with a six-sided die.
We talk to Mike O'Brien about Guild Wars 2 going free.
Pillars of Eternity gets its first expansion.
The Start menu is back, but it might not be the Start menu you want. Here's how to bring back the classic and tweak it to perfection.
Don't settle for stock speeds; learn how to push your processor to the limit with these trick overclocking techniques.
Each week PC Gamer's writers extract hot takes from the warzone via Fulton balloon.
Frontier talks about Elite: Dangerous and its upcoming expansion, Horizons.
What happens when we blindly, randomly install over 200 mods into Skyrim? Pure insanity.
We talk to James Primate about Rain World's procedural animation and simulated ecosystem.
A Sword Coast developer guides us through the features of the new D&D RPG's deep DM mode. We made spiders!
An arcade-football game where killing the enemy players is just as viable a strategy as getting the ball into the end zone.
The truth is that getting better at Counter-Strike by only playing Counter-Strike can be a really slow, ineffective way to get better at Counter-Strike.
How the movie version of Agent 47 would score in an actual Hitman game.
The best virtual worlds to get lost in.
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Jesuit Links
These Jesuit and spiritual resources can help you learn more about the world-wide mission of the Society of Jesus.Jesuits of the Missouri Province
(Select "Participate" then "Ignatian Spirituality")
The Society of Jesus in the United States
Provides information about Jesuit saints, spirituality, institutions and a wide range of information on "things Ignatian."
United States Catholic Bishops
Lists Scripture readings for any day you choose.
The Sunday Website of Saint Louis University
Various reflections and information regarding the Sunday Scripture readings.
Creighton University's Online Reflections
Reflections on the daily readings, and, if you look carefully, links to reflections by students, online retreats, other websites See especially the page of additional Online Spirituality Resources.
Pray As You Go
British Jesuit website that provides music, scripture reading for the day, questions for personal reflection, and prayer. You can listen on your computer or download on your MP3 player.
Sacred Space Daily Prayer Online
An invitation to make a "sacred space" in your day, to spend ten minutes praying here and now, as you sit at your computer, with the help of on-screen guidance and scripture passage chosen specially each day.
Xavier University
Xavier University (Cincinnati) provides a collection of reflections and materials of Ignatian Resources especially for faculty and students of Jesuit works.


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Barry Bonds was sentenced today.
The Barry Bonds case is over. Bonds, as we speak, is being sentenced. The penalty: 30 days of house arrest, two years of probation and 250 hours of community service. This, by the way, is what the probation office recommended. Prosecutors were seeking a 15 month jail term.
Meanwhile, the US government wasted millions of our dollars. Just ask yourself which is worse: some overpaid athlete taking steroids and lying about it or your government wasting your dollars?
Cheatingiest cheating cheater is not in reference to Bonds. It's in reference to your government wasting your dollars. I couldn't care less about Barry Bonds. Yes, he obstructed justice and if the cost wasn't so damn outrageous trying him would have made perfect sense. However, at some point someone more intelligent than the most intelligent person in the US Government has to step in and wonder whether spending millions of dollars is worth it. There has to be a point at which you just say fuck it. It simply isn't worth it. It's unfortunate that point is not at the amount it spent on Bonds. They're doing the same shit with Roger Clemens.
Where's the outrage about the government wasting this money? At the very least people should be outright enraged that the prosecution only managed one conviction and that conviction has been given a stay until an appeal is heard. It's a god damn miracle our government can convict anybody.


text: No!!!!!!!!!!!!! I like Tebow, I think he got a raw deal in NY. I think he got a bit of a raw deal in Denver. I still wouldn't welcome here with us - at any position. I hope he catches on somehwere and is not out of the league. P.S. The Tim Tebow Tom Brady mock video in Youtube is funny and worth a look.


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Need A Break From Politics?
I have been sick to my stomach for the last week over all the crap going on in our political world. I'm serious. It is depressing the hell out of me seeing this "Lord of the Flies" bullshit happening in Washington. I've attempted to write about it, but gave up. Here are some lovely photos to heal the wounds. Enjoy!
Photos by Extreme Liberal
July 26, 2011 Posted by ExtremeLiberal | Photography, Public Domain | 27 Comments
Who The Hell Am I!
I'm a liberal that is extreme in some ways and not in others. I support President Obama and make no apologies for it. I think he has done a phenomenal job, especially when you consider that he inherited a huge mess and has faced unprecedented opposition from a lazy & desperate Republican Party. I'm a film producer/director/editor, adjunct professor, technician, media critic and photographer when I'm not reading left wing blogs and typing on this one. – On Twitter @ExtremeLiberal or Email at liberalforreal (at) gmail.com
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What appears to be an accidental fall took the life of a boy who a school principal described as an energetic, always-smiling first-grader.
The Charles County Sheriff's Office reported that at 2:15 p.m. Nov. 3, Jayden Michael Williams, 6, was playing with friends on a concrete structure at a lake near Drake Court in the Lancaster neighborhood in Waldorf when he fell in the water. The boy's friends ran for help, the report states. Sheriff's officers and volunteer firefighters and paramedics arrived and searched the water, police said.
Chris Garrett, deputy chief of the Charles County Dive Team, said it took less than 15 minutes from the time he got to the scene to search for and retrieve Williams from the water.
Garrett said the water where the little boy was found was about 5½ feet deep. Garrett and other volunteers, including members of the Waldorf Volunteer Fire Department and other emergency personnel, assisted with the call.
Sheriff's office spokeswoman Diane Richardson said it was a sad outcome despite the valiant efforts of all the emergency personnel involved.
Williams was transported to the University of Maryland Charles Regional Medical Center in La Plata but died a short time later.
"It really hits the community hard," Richardson said.
The child was a first-grader at C. Paul Barnhart Elementary School in Waldorf.
Principal Troy Barnes said Williams and his family were new to Barnhart, having recently moved to the area from another state.
Williams and one of his two siblings started at Barnhart at the beginning of the school year.
Barnes said Williams "always had a smile on his face," and added that he was "an energetic and intelligent young man."
A letter sent home to Barnhart parents Monday from Barnes explained the incident and encouraged parents to make time for their children to talk about Williams.
School staff made an announcement Monday morning regarding the drowning and made classroom visits to talk with students most affected.
Extra staff were on hand including school psychologists to talk with students and staff.
The letter encouraged parents to contact the school if they felt their child would need further grief counseling.
Barnes said he spoke to Williams' family Monday offering condolences on behalf of the school community.
Richardson said the investigation is continuing, and at this time the incident appears to be accidental.
In the letter sent to parents, Barnes wrote, "This is a heartbreaking time for the Williams family and our school community."


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Description:Proliant ML350 G1 TOWER PIII 866MHz WITH 128MB No Hard Drive TowerPart Number(s)Hewlett-Packard Part# 159843-001
Overview:The Compaq ProLiant ML350 combines the latest performance-enhancing technologies into an affordably priced dual processor server that meets the needs of small corporate workgroups and small/medium businesses. For the most value-conscious customers the ProLiant ML350 offers manageability serviceability and availability features at a price they can afford. The ProLiant ML350 offers the latest Pentium III processors 64-bit PCI PC-133MHz ECC Registered SDRAM memory 133 MHz front side bus and an integrated dual-channel Wide-Ultra2 SCSI controller to meet demanding performance requirements. With four hard drive bays four removable media bays two 64-bit and three 32-bit PCI slots and 1 dedicated ISA slot the ProLiant ML350 offers the expandability to grow with your business and the industry-leading technology to serve your needs into the future. And with such features as SmartStart Compaq Insight Manager ASR (Automatic Server Recovery) and Pre-Failure Warranty the ProLiant ML350 maintains the standard of reliability and manageability unique to Compaq. This combination of features manageability serviceability and expandability make the ProLiant ML350 an ideal platform for file/print web email or small database applications.
CategoryProliant Server
Part Number159843-001
Products ID141276
Processor ClassIntel Pentium III Processor
Processor Speed866MHz
System ChipsetRCC ServerSet III Chipset
Bus Speed133MHz
Cache Size256KB
Drive ControllersWide Ultra2 SCSI
Chassis StyleTower
Included Network CardEthernet (10/100 Mbps)
Number of Externally Accessible 5.25 Bay3
Installed Video Memory4MB
Number of ISA Slots1
Number of PCI Slots6
Included Drives3.5 inch 1.44MB Floppy Drive, CD-ROM
CD-ROM Read Speed32X
Dimensions (HxWxD)18.5 in x 10.5 in x 26 in
Weight60 lbs


text:
Crock Pot Rotisserie Chicken?
I've tried to make a rotisserie style chicken in the crock pot a few times.
I want it to taste like the rotisserie chicken you get at fast food joints (like Boston Market), or grocery stores, or Costco.
I had even tried looking at the ingredients for the ones at grocery stores or Costco, but they weren't very specific.
1. The first recipe I tried was this:
It was ok. The flavor didn't taste like the rotisserie chicken I was hoping for. Also, the paprika flavor was too strong.
These were the ingredients:
--1 whole chicken, skinned (4-5 pounds
)--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
I had made her lemon rosemary chicken in the crockpot successfully, so it was disappointing that this one wasn't as good.
Lemon Rosemary crockpot chicken recipe:
2. For my 2nd attempt, I looked through about 20-25 recipes online, before settling on one.
This one mentioned using smoked paprika. So I bought a special jar of smoked paprika.
This one smelled even better when it was cooking. But somehow, the flavor turned out light. And again, I think the paprika ruined it. I'm beginning to think I don't like paprika on chicken.
These were the ingredients:
2 t. salt
2 t. smoked paprika
1 t. onion salt
1 t. garlic powder
1/2 t. dried rosemary
1/2 t. dried thyme
1 T. sugar
1/8 t. pepper
1/8 t. cayenne pepper
Does anyone have a different recipe, and can they confirm if it really tastes like those other rotisserie chickens, or is it just a good crockpot chicken recipe (while having a different taste)?
And does anyone have pictures of the finished product?
I realize it might not look like the other rotisserie chickens, but I think it's possible to have the same flavor, right?
No. I love my crockpot and I love my rotis, but I never confuse the two. They are totally different and result in different food. Even with the same seasonings, and even if you use the crockpot as more of a roaster and don't use any liquid in it.
Are you brining your chickens? All rotis chickens are brined first. That will go a long way. Taking the skin off is a huge mistake as well if you want it to taste the same as one that still has the skin. By removing the fat, the skin, the rotating self-basting cooking and the dry heat of the rotis itself, you have removed virtually everything that makes a rotis chicken taste the way it does.
I'm not sure I understand changing everything important about a dish and then noting it doesn't taste the same as the original.
re: acgold7
The starting liquid in the crockpot should be very salty. Broil the pieces afterward so the skin is crispy. Not a recipe, but tastes pretty good
you will not get rotisserie chicken in a crockpot. it is impossible. as a start, the roasted chicken skin is vital in that rotisserie flavor….done in hot dry air…..
you are using a crockpot in this case because….?
why not just brine and roast a chicken? it is so easy. you don't even have to brine it in liquid, just do a dry rub (and stuff a lemon, some onion and some celery in the cavity for the flavor).
No, I'm not brining the chickens. Both times, I just put onion/garlic in the cavity, rubbed the seasoning all over, and cooked it for 10 hours on low.
Also, no, I did not take the skin off. I used the whole chicken as-is.
So you're saying the air in a crockpot is too moist, when compared to a rotisserie?
I was using a crockpot in this case, because I saw a bunch of recipes that claimed you could get that same flavor. And most of the comments from people who tried them agreed.
But after two attempts, where the flavor wasn't close to what I wanted, and based on your responses, I'm thinking you're right.
On a side note, I also think El Pollo Loco's chicken tastes close to a rotisserie chicken. And since they don't use a rotisserie, but use flame-grilled, I also thought I could achieve the same flavor at home.
What do you think of this roasting recipe?
re: nuraman00
The basic point remains the same. "Crock Pot Rotisserie Chicken" is a contradiction in terms. Your crock pot chicken is not bathed in its own fat, combined with spices, as a rotisserie chicken is as it turns on a spit. Your crock pot chicken is closer to a roasted chicken than a rotisserie chicken. No need to frustrate yourself. Just come up with an excellent crock pot chicken recipe of your own or purchase a rotisserie. Best of both worlds.
re: alkapal
I'd say a roasted chicken is closer to a rotisserie chicken and neither are like a crock pot chicken, which is just...nasty, at least a whole chicken is. The skin is a good part of a rotisserie and roasted chicken. In a crock pot, it's almost inedible.
re: chowser
What do you think of the roasted recipe I posted yesterday? Or do you have a better/different one?
I've never tried roasting a chicken before, so I'm thinking I'll try that instead.
re: nuraman00
Have you tried beer can chicken? I think that's close to rotisserie, if you don't have one. As roast chicken goes, my favorite is the Zuni chicken--crisp skin, moist meat, lots of good flavor.
re: chowser
Ok, I looked up beer can chicken. It's a chicken roasting recipe that uses a half full beer can prop the chicken upright, by inserting the beer can into the chicken's cavity.
Can someone post a good beer can chicken recipe, that I can use to roast in the oven? The few recipes I looked online were for BBQing.
Also, what spice rub would you use? I don't mind if it needs a few ingredients, just whatever recipe a poster recommends. Hopefully this will bring something close to that rotisserie flavor. :)
Also, any recommendations on a specific beer? I have two cans of Guinness in stock.
And how do I know that the chicken will stay upright the whole time? Couldn't it still be leaning a little, and then eventually fall, on the roasting pan, in the oven?
And does it really only take about 1.5 hours? Seems quick for a 4-5 lb. bird.
re: nuraman00
The most important thing about beer can chicken is: Don't use any beer. It's been scientifically proven that the liquid does nothing for either flavor or moistness. It never reaches the boiling point, never makes any steam, and the tiny amount of evaporation has no effect at all on the chicken.
But roasting it vertically is a fine idea. There are vertical roasters you can buy that do a fantastic job, or you could just use an empty can of any kind.
Normal cooking time for a chicken is 15-20 minutes per pound, so no, 1.5 hours isn't short. Vertical roasting is hotter and faster than the regular way.
Google "Spanek Vertical Roaster" for a website that sells the best ones and has lots of specific recipes.
I use a rub of Seasoned Salt (I make my own blend), Seasoned Pepper (ditto), paprika, onion power, garlic powder and poultry seasoning (which is usually mostly sage and thyme).
My specific spice blend recipes are at: http://foodslinger.tv/Recipes_.php
Always brine first in an overnight brine of 1/2 cup Kosher Salt (or 1/4 cup Table Salt) per gallon of water. If you can let it air-dry on the vertical roaster in the fridge for a day then the skin comes out crispier.
re: acgold7
Why a can and not a bottle? Not even a 22 oz bottle?
re: acgold7
I like your seasoned salt recipe.
I read your Seasoned Poultry recipe, but I don't like Italian seasoning too much. It's ok, but just not something I prefer.
I'll probably try your seasoned salt recipe, in conjunction with some other seasoning recipe
re: acgold7
Hmm, you're right. Vertical roasters aren't too much, they're from $6-22 in general.
Do you think the Spanek brand is that much better? I see they have a chrome one for $25.
re: acgold7
I have a few newbie questions about brining.
* How do I measure a gallon of water? What's the best way?
* Is the chicken supposed to be partially submerged or completely submerged in the brine? A few pictures online show it completely submerged.
* What size container should I buy that will properly brine the chicken?
Ok, so the entire roasting process should be like this:
A. Brine chicken overnight.
B. Dry chicken for 24 hours in fridge.
C. Apply rub, use vertical roaster, then roast.
re: nuraman00
I'll try to get your questions in order.
Why a can and not a bottle -- because a bottle will likely break when exposed to heat, and metal conducts heat better anyway.
Seasoning -- it really is up to whatever you prefer. I think Poultry really benefits from sage and thyme, but whatever blend you like is best. Try just the seasoned salt and seasoned pepper, or even just plain salt and pepper. A great roast chicken doesn't need much else.
Roasters -- I have about a dozen of them, in various sizes, from Turkey all the way down to Game Hen, mostly but not exclusively from Spanek. I also have some really cheap ones that come with their own drip pans, or that you assemble each time you use them. All work fine. I put mine in the dishwasher but you'll probably have to soak it a bit and hit it with a brush to loosen the stuck on bits.
I have some that look like this:
and this:
and this
For brining, I use Cambro containers, available at Restaurant Supply stores in a variety of sizes. They have measurements on the side, so you add your salt (and sugar, optional) and fill the container up to the one-gallon line. Drop in the chicken and you're done. It should remain completely submerged. Get at least a two-gallon container. Obviously this goes onto the fridge overnight.
If you're in the Bay Area and a Costco member, you can go to their Hayward Business Center and they have these containers, cheap, in a variety of sizes.
Here's a good size for chicken:
Here's the size I use for Turkeys:
Here's a video I made about brining chicken:
After the brine, pull out the giblets (save them for other uses), put it right on the vertical roaster and set on a tray in the fridge so it can drain. You could do your spice rub at this time as well. You can omit the salt if you've brined it -- it will have enough already. Next day, roast at 375 for about 15 minutes per pound. Your chicken is done and safe to eat when the white meat hits 140F. The inside of the cavity, because of the vertical roaster, will be much hotter.
re: acgold7
* I'll try the seasoned salt, seasoned pepper, sage, and thyme. I might be overdoing it on the seasoning, but I have to try it in order to decided whether I like that on roast chicken or not. I don't know whether I'll like it until I try it, right?
Question: Your seasoned pepper recipe for the very small batch starts off with 5 Tbps of black pepper. Do you think that's too much, if I use the very small batch on one chicken?
I like black pepper, but most recipes I see for seasoning in general (not just for whole chickens) don't have more than 1 Tbps of black pepper, 2-3 at most.
* I ordered the Norpro vertical roaster.
* I'll try to go to the Hayward Costco to pick up the brining container. I'll try to go one of the mornings this week, as I want to try and make the chicken next weekend.
* Question: Do you have any tips on carving a chicken? Should I do it with the chicken upright on the roaster, after I take it out of the oven?
I saw one suggestion that said to instead lay the chicken flat after removing it from oven. It said to tilt the roaster so that the chicken was sideways on a baking dish, then carve it that way.
How hard is it to carve one, and how much dexterity does it take?
When I eat one of those supermarket rotisserie chickens, I just use a knife to cut off the boned portion that I want to eat from the whole chicken, then I'll eat those portions from the bone.
But I'm thinking since this is something I made, I want to do it differently.
re: nuraman00
It came out pretty much the way I wanted. I liked it. Don't think I'd change anything next time. Other than the composition of the seasoning (minor adjustments), there wouldn't have been anything that needed changing anyways, as everything seemed to turn out as I expected, especially the final result.
I liked making the seasoning blend from scratch, instead of buying something called "poultry seasoning" or "seasoned salt", because I had more control over how it tasted. I could make some adjustments this way.
I read from reviews that some people had trouble removing the chicken from the vertical roaster after it was cooked. But I didn't have much trouble. After I let it cool, it did appear to be stuck for a few seconds, but once I got it to move a little upwards, then it was fine the rest of the way.
Skin had a nice thin crispy taste to it, like rotisserie chicken.
Thanks to all that suggested this.
re: nuraman00
I'm so glad you've discovered beer can chicken. That's our go-to chicken recipe during grilling season because it's so delicious and easy and the chickens make us laugh. Steve Raichlen has a book "Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill" that offers different recipes for rubs and liquids you can use instead of beer if you want to experiment.
Otherwise, my favorite roast chicken recipe is Thomas Keller's. It's super easy and delicious. I often two do chickens at a time using his method. I don't bother with the mustard or the butter, though it hardly seems like much bother. I just think it's delicious without. http://www.epicurious.com/recipes/foo...
P.S. I also tried "crock pot" roast chicken because I'd heard people rave about it. Like you, I was unimpressed. It just seemed like a pale, flabby mess. My crock-pot even has a built-in meat probe.
re: nuraman00
Sorry I didn't respond earlier -- somehow I missed your lasts posts. But it seems like you have it all figured out.
The batch of seasoned pepper obviously makes enough for many, many chickens or other dishes. I didn't mean to imply you'd use the while thing on one chicken. I'll edit the recipe to make this clear.
On the Spanek site, I think they have carving tips, and they say you can carve directly on the roaster. But like you, I generally just slip off the chicken and carve it on the board. When I carve, the wings come off first and I usually try to make sure I get a large nugget of white meat from the breast on the end of the wing so it is a more substantial piece. Then the legs and thighs come off, and are separated. Then I go right through the ribcage, standing the chicken on end, head down, so you separate the back from the breast. The breast then gets cut lengthwise once, and then crosswise once, yielding four pieces, for a total of ten.
Here's a video on how to cut up a raw chicken -- the procedure is the same for a cooked one:
Save the bones and all other scraps for stock. Gnaw on the back and don't lose those "oysters"!
Nice-looking chicken there.
re: acgold7
Great detailed video. You made it look easy. I'll try this method the next time I have a whole chicken.
re: acgold7
Agreed, as long as you say don't use any beer *in the can*. I've made "beer can" chicken on the grill, but with an empty can-holding stand, set in a shallow pan with some onions, garlic, etc, and some beer poured into the pan. The beer then does simmer and lend some flavor, but the heat of the grill still crisps the skin nicely. the liquid in the pan, with the drippings from the chicken, make a great sauce or gravy!
re: acgold7
I find that I need to leave some beer in the can to stabilize the chicken (makes it heavier). About half full works. I always have Mexican canned beer on hand for my vineyard crew, so I use that. I agree that it doesn't actually flavor the meat, but it does make a nice stable "roost".
I use a Weber kettle, indirect, with apple wood chips. Have to be careful not to get too big a bird or it will touch the kettle. No more trouble to do 2 if I can get them to fit.
Have also used my (gas) smoker. Meat comes out delicious, but the skin is rubbery and has to be discarded. Can do up to 4 birds, and they can be bigger.
I don't brine, but do put a dry rub both inside and outside, with some under the breast skin as well. Several hours in the fridge, or 1 hour at room temperature.
re: dkenworthy
I don't actually buy this scientific research because I've used liquids other than beer (namely lemonade) and I do think it makes a difference in flavor. I suppose I could be imagining it, but I don't think so. But, yeah, if nothing else, the liquid in the can serves as a stablizing force. If you don't want to waste your beer, then I suppose you can pour yourself a glass, then refill the can with water. But, then, you might as well get yourself one of those roasting racks and forget the can altogether.
re: nuraman00
Ordinary roast chicken mantra: 4.5lb chicken, 450 degree oven, 45 minutes. Easy place to start. A plain pan is all you need, and no turning or basting is required.
Attempting to make rotisserie-style chicken in a crockpot is like trying to make popcorn by boiling the kernels.
re: chowser
acgold7, I made the roasted chicken again.
I also used your technique to carve the chicken. Thanks, it was easier than I thought. I'm including a pic of the chicken cut up.
re: nuraman00
Nice! Since your last post I've made a couple of videos on roast chicken and carving. They're up on the channel if you want to take a look at them.
re: acgold7
acgold7 or others,
Is it possible to also add smoke flavor to the chicken in the oven, by using wood chips, and/or liquid smoke?
Based on what I've browsed on the internet, it seems possible.
But I wanted to ask it here, since you're familiar with this cooking process that I've been using.
When cooking in the oven, could I put a small baking dish underneath the vertical raster, and put some soaked wood chips there (in the area surrounding bottom of the vertical roaster)?
If I wanted to also use liquid smoke, how would I do that? And how much would I use?
re: nuraman00
Your oven doesn't really get hot enough to generate wood smoke, and if it did you'd fill your kitchen with smoke. They make stovetop smokers you could use if you cut your chicken into pieces.
Liquid smoke would work if you used a cooking liquid -- you could add a very tiny little bit to the liquid, but then it isn't really roasting.
re: acgold7
Thanks for the response.
What would happen if I placed a small baking dish underneath the vertical roaster, and poured 1 can of broth (14.5 oz) and some liquid smoke?
re: nuraman00
You'll get smoky tasting broth. No effect on the chicken.
re: acgold7
Haha, thanks.
Have you used a stovetop smoker before? What does it do to the overall texture, especially after cutting the chicken to pieces? I like how using the vertical roaster gives it a nice slightly crispy skin.
Would it keep the current flavor, and add smokiness?
So, would the overall process be like this:
1. Brine the night before.
2. Season, let dry for a day.
3. Cut chicken to pieces.
4. Use stovetop smoker? (For how long, and what setting?)
I like what I have going now, I'm just trying to figure out if there's a way I can add smokiness without changing too much of the end flavor and texture.
If I'm going to cut up the chicken, should I just start off by buying chicken parts? (Maybe some breasts and drumsticks)?
re: nuraman00
Ok, here's what I've been able to find.
* Cameron's Stovetop smoker:
I've seen some reviews or quick posts online that said they smoked a whole chicken. They said that instead of using a lid, they made an temporary aluminum tent foil.
However, I'm only seeing 2-3 sentences regarding the whole process.
I can't find a complete recipe, describing the process from beginning to end.
* Nordic Ware Indoor/Outdoor smoker:
Blog mentioning whole chicken:
Again, I can't find a complete recipe.
* Emson 5Qt Smoker:
So, my questions are:
1. Which smoker should I get?
2. If I get the Camerons, how exactly do I make a tent foil? Do I start at one end, and make a circular foil around the chicken? Then make another foil layer that goes over the top?
If I get the Nordic Ware, can I put the chicken on the vertical roaster, and still have it fit under the lid?
The picture from Amazon has the chicken on its front.
I don't think I'd get the Emsons. At $200, that's a lot to spend, especially when I'm unsure of how to do a whole chicken in it, even though it says it can be done. I'd need to see a recipe with all of the directions from someone, before I felt comfortable.
3. How much wood chips should I use? Most say 1-2 tablespoons, but if I'm cooking a whole chicken, shouldn't it be more? How much can I use, to ensure they will last?
4. How long should I cook it? 2-3 hours?
Here's a decent recipe I found, but I'm pretty sure they were using an outdoor smoker. So I just wish I could find a recipe that uses an indoor smoker for a whole chicken, so I can understand what to do, and I can have realistic expectations.
re: nuraman00
If the height of the Nordic Ware is 13 inches, I think it can do a chicken standing up, on the vertical roaster, but not sure.
re: nuraman00
Here's another smoker that looks the same, but is by a different brand, Amerihome, and $25-30 cheaper:
re: nuraman00
Ok, I got an email response from the Buffalo Tools AmeriHome Smoker customer representative. I can't put a chicken upright:
Do you think I should still get something like this? Would I get what I'm looking for, which is the flavor / texture of the chicken that I made using the vertical roaster, just with an added smoky flavor?
Thankfully I have one of those smokers in my house, AND, my wife just bought a 5 lb chicken. It DOES fit..not standing up..just flat, and with room to spare.
We have used this smoker many times and it works great! Just a handful of chips is all you need. Also, I would wrap the drip pan in aluminum foil to make it easier to clean.
Once you have the chips in there, and the chicken ready to go, heat the smoker until the thermostat gets to 200 degrees. Then turn down the heat so you can maintain that 200 degree temp. My wife said probably 2 hours would do it, but check it after one hour, and maybe every 15 minutes or so after that.
Does not come with wood chips, you can get small bags of chips at most grocery stores (that's where we got ours), or possibly even a hardware store. This roaster sits on your stove top..so you turn the heat down as you would with anything. Its about 6 1/2" deep.
re: nuraman00
Sounds like you've done a lot of research. I don't have a stovetop smoker, so we'll rely on you to report back.
Good luck.
re: acgold7
Thanks for the response.
I'll let you know what I decide.
re: nuraman00
Just a minor update.
I'm researching the Emson 5QT pressure smoker more in depth now:
The 5QT is $179 + shipping, and the 7 QT is $300.
I've exchanged 3-4 emails with Emson USA, and the customer support representative thinks I could fit a whole chicken on a vertical roaster inside the smoker.
But I'm trying to find other opinions.
There just isn't much information out there, for doing a whole chicken, using this product, so I'm trying to find as much as possible.
I'm also confused as to why some sits list the brand as Emson, and others as Emsco.
re: nuraman00
Ok, after a week of deliberating, I decided to get this pressure smoker.
First I'm going to see if I can use the vertical roaster in there. If I can't fit a chicken like that in there (which I don't think I'll be able to), then I'll try smoking it for 50 mins, then finishing the chicken off in the oven using the vertical roaster to give it that light crispy skin.
I'll create a separate thread, and link to it from here, when I finally use it.
re: nuraman00
My experiences with the pressure smoker are in this thread:
acgold7, even though you don't have the device, perhaps you can read through it and offer some feedback / suggestions?
re: nuraman00
You need to brine the chicken to make it taste like rotis or Pollo Loco. That's a pretty major reason it doesn't taste the same, other than the whole using a completely different method thing....
Your first recipe notes that the chicken is skinned....
re: acgold7
Yeah, the first recipe said the chicken was skinned, but that was because of her preference. The times I've made crock pot whole chicken, I've never skinned it.
re: nuraman00
"The times I've made crock pot whole chicken, I've never skinned it."
Good. Keep in mind, skinning a chicken is heresy. Adding the skin of a second chicken and discarding the bald meat before cooking would be more 'houndish. If it were up to me, any post advocating taking the skin off of a chicken, or any part of it (or turkey, for that matter) would be instantly deleted. Good god, the meat of the bird is only there to spread out the skin to ensure proper browning.
re: chowser
But it adds massively to any gravy you might want to make from the drippings. And protects the meat.
re: chowser
I do like the lemon crock pot chicken that I posted earlier. After 10 hours of it in the crockpot, the meat is very tender and it falls off the bone. It makes it even easier to eat than store-bought chicken, which can be a little tough to pull apart IMO.
But, I also like other kinds of chicken too, as you can see what other type of chicken my intent was, when I created this thread.
The closest I've come to rotissere chicken at home without a rotissere is roasted in the oven on a vertical roaster which I've found gives a better skin than laying it down in a roasting pan. I also like crockpot chicken, especially if time to cook is a factor, but it is a bit different, especially the skin. I have friends that use a countertop rotisserie oven, but I can't speak from personal experience since I don't have one.
alot of grocery stores use Tyson Rotisserie chickens. they come preseasoned and raw in big boxes. like 10 in a box if i remember right. i would be suprised if costco and sams club didnt have them. just roast one of those uncovered in a 350 oven till done.


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It's confirmed: Michael Vick has a new dog. To truly become a model of the type of behavior Vick wishes to teach his children—that animals deserve to be treated with compassion and respect—Vick should take the opportunity to "break the cycle" and "be an instrument of positive change" by expressing remorse about the dogs he brutalized and killed with his own hands. This is something that we've never heard him do publically.
Because of this, we have serious concerns about Vick's ability to be a responsible pet owner. We can only hope that he will set the right example for his children by teaching them to foster humane habits and a lifelong bond with their family pet.
What's your opinion?


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WeatherBug Gadget for Vista Sidebar
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text:
Ion Beam
Date: 15 Sep 1959
This small ion rocket is being tested inside a vacuum test facility. The test was being monitored by a small camera lens inside the test chamber.
Ion rockets are an idea that has existed since the 1950s. They were first used operationally by the Soviet Union and later were employed by American commercial spacecraft and NASA space probes. They provide very low thrust, but are extremely efficient.
Credit: NASA


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Karen Zielinski
26th season: Violin in Fiddler on the Roof. Stratford: A member of the Stratford Festival orchestra's violin section for over two decades, Karen is thrilled to be playing Fiddler on the Roof once again. A strong supporter of music at the Stratford Festival, she has participated in workshops and Night Music concerts, as well as lobby music performances and cabarets. Elsewhere: She is a member of Orchestra London and teaches privately.


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- Robert Winner
- Joseph City, AZ
- United States
This conversation is closed.
What is high school about
Matt Labrum, the head coach at Union High School in Roosevelt, Utah, benched all 50 of his players last weekend because of character issues. Fed up with poor grades, attendance and attitude problems, in addition to learning that one or two players may have been involved in cyber-bullying another student, Labrum ordered all of his players to turn in their jerseys and equipment.
To get back on the team they had to do two days of community service, not be late to any classes, show grade improvements ... in short a character building effort that was fully supported by parents.
So the question is ... did this coach do the right thing .... is it the job of schools to develop character .... should schools only concentrate on the academics .... would you have supported this effort as a players parent ....
See story at:
High school football coach benches entire team for character ...
Tina Wang
Sep 30 2013: I believe that school is to inspire higher learning and to promote moral integrity and social responsibility. I understand that these parameters are ambiguous and differ from school to school depending on its curriculum, resources, and administrative focus. (I know it sounds political) Involvement in sports is not an excuse for poor grades and poor attendance, but what I see more fundamental are the attitude problems, which underlie the other two. These all together violate the spirits of sports and teamwork and reflect a lack of responsibility.
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Oct 8 2013: done.Oct 3 2013: my 2 cents:
a school is a training ground for academics. It is where we learn facts, data, things we need to survive and navigate for a future vocation.
a school is also a a place for learning basic social behavior.
THAT future vocation that i was talking about earlier requires dealing with people, talking with people, working with people... the only way you can get students to learn how to do those things is in a school because there are lots of people to "deal" with, lots of "social rules" to navigate with..
You cannot teach certain things in a home because it involves family. NOT everyone in the world is "family" and therefore requires more delicate social maneuvering.
You can only learn these things from dealing with "strangers" referring to classmates, "people of authority" referring to teachers, "people that are almost family" referring to friends, "people that have a common goal or desires " referring to school groups or organizations..etc..
A school therefore must make sure that the behavior that arises from such social maneuvering is FAIR and JUST. Remember that a school is a learning ground for social behavior.. if you don' t correct it NOW, you will be dealing with a group of people with problematic behavior later.
bart hsi
Oct 3 2013: In olden days, the mission of school activities was clear and simple; to teach literacy, the new knowledge, civil duty and building good characters for the students. I don't see why it should be changed. But as time goes on, the school just morphed into a political football, under the influence of many governments, school boards, district administration, teachers union and interfering parents (at least a portion of them) as well. Sometimes, the parties involved are so convoluted that they are interested only on some superficial "improvement", but ignored or neglected the very important school missions, such as student characters or conduct.
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I can't imagine that forefathers who first established the school system would anticipate, and probably be horrified at, the current existence of such decaying establishment which have evolved.Oct 1 2013: this not the 1st time this has happened. Richmond High 1999 and the basketball team at the time was undefeated.
I was for it then and I am for it now. Academics come first. Unfortunately we do not know the background material on what the Administration and teachers tried to do. This may well be a shock treatment decided upon by both the coach, teachers and administration.Oct 1 2013: A contemporary way to deal with raging hormones attempting to direct the young to buy into culture norms regardless how dysfunctional they maybe, Sports is prep for soldiers and war. The question remains can we understand why so many are lashing out? Could it be they know the path forward isn't the path they are taught? Just wondering...if..Sep 30 2013: I'm not sure anyone is sure exactly what school is for anymore.
The answer used to be simple, it was there to keep the kids out of their parent's hair so that they could work longer hours. Over the years however, its slowly grown into a lot more than that.
Your average school, as far as I know, doesn't really have a stated goal that it adheres to. Its something of a toss up between teaching the students basic general knowledge (which most schools do quite poorly), instilling some manner of discipline in children (for better or worse, as it comes at the cost of personal initiative), brainwash them through very selective history and literature classes (teaching the US-Mexican war in school? too ambiguous, it'll confuse the kids), and perhaps most importantly, allow children to interact with other people their age in large groups they don't necessarily want to be a part of (a crucial life skill, and the only one of the lot handled properly).
Like most enterprises without a clear objective, the result is something of a fizzling out of the effort, and a failure to have your priorities straight (because you don't know what they are).
A re-examining of the educational system's goals may be necessary, seeing as quality of education appears to be on the down trend in much of the world (or perhaps standards keep rising while education is left behind; either way, a problem in need of solving).Sep 30 2013: The only part of this that is questionable is benching the whole team rather than only those who had committed the offenses in question.
Outside of this aspect, I thought that not meeting standards of academic performance, attendance, and discipline have always been cause for benching. Is it uncommon?
Sep 30 2013: Perhaps it's the notion that if you work as a team, you suffer as a team, the notion to embrace group identity in a sports setting rather than to create segregation amongst what you call a team?
Sep 30 2013: I know that those in authority will often use peer pressure as a form of control and treat people in a group the same, even when their behavior, needs, and so forth are entirely different. Still, I find group punishments that include kids who have not done anything wrong to be questionable. Here the teacher knows which kids were in violation and which were not. If someone commits a crime and one knows who it was, would it be right, do you think, to levy a penalty on everyone in their circle of friends or neighborhood so as not to treat these closely associated people differently?
Oct 4 2013: What if punishing just the said participants single them out? Perhaps the coach knows, but what is the rest of the team does not and would this widen the gap between the students and the rest of the team?Oct 4 2013: At a school where I taught, a student was suspended from school for cyber-bullying. He was the one who did it. By this act, he singled himself out. The members of whatever athletic team he may have been on did not do it. They were not disciplined.
The student was held accountable for what HE did. Others were not penalized for what they did not do.
This seems fair to me. What do you think? Should the whole team, who did not, as you write, know about the offense, have been disciplined?
If you sit on a jury, you are asked to consider what the person before you did. If his friend did something, but he did not do it, or a member of a club in which he belongs did it, the judge will make clear to the jury that you cannot punish someone because of what his friend did without evidence of his participation.
Many people are not invited to sit on a jury precisely because they appear willing to punish someone for something in which he personally was not involved, even though he knows the person who was. I have seen this and others I know have in jury selection.Sep 30 2013: Fritzie, I cannot speak for college sports but there are many indicators that winning is THE thing. That few football players graduate ... that losing coaches are replaced immediately (as USC coach was this week after losing three in a row) ... coaches are paid millions and receive big perks ... winning teams also boost enrollment thus endorse the "cash cows".
I have been guilty of group punishment .. When someone misses the snap count I have the team do ten push ups. I do this to get their attention as to the importance of the basics. After a few times it always stops. If one individual continues then that person is addressed.
I admire this coach ... my question is why did he have to resolve the problems that should have been addressed by the teachers and the administration. The story said that players were talking back to teachers, getting poor grades, bullying, late to classes ..... If the coach found out about this then why was it not corrected by the teachers and the administration through detention / suspension / ineligible / etc ...
To me he said that education and character are more important in life than the game. Show me that you understand this and we will continue the season.
The best part of the story is that the parents "got it" and supported the coaches efforts.
I would be interested to see if the administration "understood" what happened and takes action to resolve the issues that the coach had to address.
Perhaps I over thought this ... but I like this guy ... he chose the right path .... in my eyes.
I celebrate the coach's decision ... when I should be mad at the administrations failure.
As always, thank you for your thoughts. Bob.
Sep 30 2013: We do not know, I think, what sort of interventions by teachers, counselors, and administrators preceded his action. There may well have been a conference among the adults in the building about the most effective strategy (given what has not thus far worked) to get through to a particular cohort. Sometimes it is an administrator, but kids often respond best to a PE teacher, an athletic coach, or the band leader. These are people who have in their hands access to a privilege the kids at hand value most. In my experience, there is often an invisible team or sequence of intervention strategies that we do not see.
Oct 1 2013: Your right of course, we do not know. As a rule, a decision of this magnitude would have shown a united front with the administration making an announcement on behalf of the administration, teachers, coaches, and staff that such actions would no longer be tolerated by ANY students. Since it only affected players directly under the control of the coach ... it would appear to the casual observer that the coach has said the administration did not take action ... so if you are in my program ... it stops here and now for my players.
When I first read the article I thought that the teachers and administration lacked the courage to enforce rules. The coach made the decision within his area of responsibility.
I would be interesting to revisit this school in a follow up one year from now. It would answer many questions as well as measuring the success of the effort.
If the coach is qualified ... I bet he just became the front runner for the next Superintendent / principal.
As always your response keeps me grounded and inspires further thought. Thank you.
I wish you well. Bob.Oct 1 2013: Robert...I agree.
The message that being a great athlete somehow entitles you to live a different character standard is unfortunately something people more interested in making money than building or associating with men of good character have created in society. It is disgusting at the professional level, unfortunate at the college level, but intolerable at the high school level or below. The transition point where the entity responsible for allowing a person to represent them on a field of competition cares more about winning than the development of young men of good character should be post academic.
Fritzie's point about the coach's decision being unfair to those who might be acting is certainly valid, but without all the details associated with what led to the decision, I will not judge. I will say that the coach had to know his decision would be unpopular and made a tough call.
If I was to be held responsible for the actions of my players on and off the field, and I did not feel confident that under the stress of competition that they would behave appropriately, I hope I would have the strength to not permit the competition to occur. I am sure his decision was not perfect, I am sure it was not popular, but I support the coach. If he took the extra step to engage and talk to parents, then in addition to being a good coach, he genuinely cares about the kids he is coaching.The administration selected the right person for the job. Well Done!Oct 1 2013: My speculation of what may have taken place behind the scenes comes from discussions in which I have been a part in which teachers, administrators, and counselors have met to address such issues. My secondary school had three PE teachers, a female former college basketball player and two men. I distinctly remember the female teacher putting forward her offer to handle the situation at hand in the context of her frequent contact with the students in question.
What I do not remember was whether in that instance it was considered the best course.Oct 1 2013: Coaches bench for a variety of reasons ... administration decides eligibility. Being benched does not restrict you from playing or traveling ... being ineligible does.Sep 30 2013: There are many problems in schools. One of them is the extreme lack of Calm, Alpha, Adult Males who provide modeling for adolescent males. The coach's extreme behavior is symptomatic of that fact. Clearly, he knows he swims in a sea of mediocre males.
It's always important to remember:
We, as a society, do NOT value education. Our priorities are elsewhere. In that sense, we are quite primitive.
Sep 30 2013: Perhaps you are right ... however, I see this coach as a excellent role model who saw a problem and used the resources at his disposal to resolve the issue. His action were strong and decisive.
He demonstrated to the players that education was important as well as character and integrity. I do not consider these actions extreme at all.
Thanks for the reply. Bob.


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You are hereHome › Programs & Events › Readings & Conversations ›
Robert Bly on Craft
Paul Zweig Memorial Lecture
Date and Time:
April 3, 2002 - 8:00PM
Event Location:
Poets House, Spring Street
Robert Bly is one of our country's most beloved poets. Over the span of his career as a writer, critic and translator, he has introduced a wide range of international poetries and practices to American poetics. His newest poetry books are Eating the Honey of Words: New & Selected Poems and The Night Abraham Called to the Stars. He recently launched a literary magazine, The Thousands.
Event Sponsored By:
Poets House
Event Type:
Readings and Conversations
Upcoming Readings and Conversations
Current Exhibition
June 12, 2015 to September 19, 2015


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Baby dilemma
Published at 12:16, Wednesday, 23 May 2012
IS the NHS so awash with cash that it can afford to offer free IVF treatment to same sex couples?
Apparently so.
The government announced this week that new guidelines will give homosexual and lesbian couples the same rights as heterosexual couples when it comes to infertility treatment. At the same time, the upper age limit for fertility treatment is to be increased by three years to 42.
The latter suggestion seems reasonable – after all, many women conceive naturally after the age of 40, so why shouldn't those who can't do so have access to help? (Universal access as of right is another matter, of course).
But the guidance on homosexual IVF treatment from the National Institute for Health and Clinical Excellence (NICE) seems to be little more than a misguided exercise in social engineering.
It is hard to see how a stretched NHS should be expected to foot the bill for the lifestyle choices of thousands of gay and lesbian couples who decide they want to have children.
As a critic of the plans, Josephine Quintavalle of the Comment on Reproductive Ethics campaign group, pointed out this week, whilst infertility treatment is important, offering it to same-sex couples strays into the territory of trying to rewrite biology.
It is difficult to argue against that viewpoint. Two males or two females cannot biologically reproduce. Fact. Surely the lifestyle choice to be in a same sex relationship should involve acceptance of the fact that this will bring limitations: the main one being that no offspring will naturally result from the relationship.
Yet now it appears that the NHS is preparing to fund the arguably unreasonable desires of a potentially very large group of people.
Gay rights champions of the guidelines are of course delighted with the proposals, seeing them as another step away from the apparent "outright discrimination" some gay couples are subjected to – not least by health authorities.
But is it the role of the NHS to fund treatment which it is hard to construe as anything other than unnecessary? If it is, it will be interesting to see how many hard-pressed health authorities are able to justify the inevitable economic strain on services from funding same-sex fertility treatments.
If, as is widely predicted, the new guidelines lead to a boom in demand for free fertility treatment by gay and lesbian couples, something is going to have to give in other far more critical areas of the health service. In this age of cuts and austerity, health authorities are under immense financial pressure to keep costs under control, sometimes to the point where potentially lifesaving drugs and treatments simply cannot be afforded.
The government guidelines on same sex fertility treatment therefore appear to be most untimely. Whilst many people consider infertility to be an illness that the NHS should treat, it is difficult in the extreme to extend that argument to the situation of same-sex couples, for whom childlessness is surely an unfortunate but biologically inescapable fact of life.
Published by http://www.nwemail.co.uk
Have your say
Doug: Sorry but you and your arguments are why there is bigotry and hatred in the world. You really don;'t get it do you?
Doug, Debate normally calls for a modicum of courtesy,not just personal slanging.
View all 21 comments on this article


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Master of Legal Studies Requirements: M.L.S. students must complete a minimum of 24 credit hours plus 6 shared MTax credit hours, totaling 30 credits. During the first semester, students will take only business classes. During the spring semester, students will take primarily business classes plus two law classes (U.S. Law and Legal Analysis and Fundamentals of Contract Law, totaling 6 credits). They will take one law course during the summer, and the final semester will comprise only law courses.
Master of Taxation Requirements: MTax students must complete a minimum of 24 credit hours plus 6 shared M.L.S. credit hours, totaling 30 credits. The first semester of the MTax (fall A and B) consists of only business classes. Spring semester (spring A and B) will be primarily business with two law classes (6 credits), after which the remaining courses will be law.


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Seriously, stop stealing things from Cured's bathroom
DEA releases which cartels rule Texas towns
21 terrifying photos of abandoned homes in Texas
Decomposing body at abandoned South Side apartments identified
Man found dead was talented makeup artist
Light From The Lake
"Light from the Lake" is a blog about the inspirational people of Our Lady of the Lake University. It is about students who serve their community, alumni who shape the city, faculty and staff who influence the next generation of leaders, and the Congregation of Divine Providence that founded and sponsors OLLU today. It is about a University community that turned a four-alarm fire in 2008 into a catalyst for growth and renewal. The blog is written by Ken Rodriguez, an award-winning journalist and marketer at OLLU and freelance writer.
Posts filtered on Tag
Higher Ed in High School
New Frontiers Charter School is going where few charter schools have gone before. In the Fall of 2014, New Frontiers will start an Early College High School, a dual credit program that will enable students to graduate with a high school diploma and an associate's degree from Palo Alto College at no cost to parents. [Read More]


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4 Nov 2012
|Schedule of Opening Dates for VT Ski Areas
Close behind the end of foliage, winter seems to be rushing in this year in contrast to last year when the slacker did not show up until mid January. There has been natural snowfall on the mountain ridges lately and I've read of several ski areas already making snow. It won't be long. I also read that Killington is going to open tomorrow but frankly, they're just playing around for press coverage and bragging rights as having the longest season in the East.
Here is a listing from Ski Vermont with projected openings for Vermont ski areas this year:
Killington Resort: Opened for pass holders October 13-14, Full opening day expected early November
Stowe Mountain Resort: Saturday, November 17
Sugarbush Resort: Saturday, November 17
Okemo Mountain Resort: Saturday, November 17
Stratton Mountain: Wednesday, November 21
Mount Snow Resort: Wednesday, Nov 21 (11/17 if possible)
Smugglers Notch Resort: Friday, November 23
Bromley Mountain: Friday, November 23
Burke Mountain: Friday, November 23
Jay Peak Resort: Saturday, November 24
Bolton Valley: Saturday, December 8
Middlebury College Snow Bowl: Friday, December 14
Magic Mountain: Saturday, December 15 (12/8 if possible)
Mad River Glen: Saturday, December 15 (earlier if possible)
Pico Mountain: Saturday, December 15
Ski Vermont has a Facebook page too.
|posted by grunhaus at 21:26 | permalink
29 Apr 2011
|Vermont Restaurant Week
Vermont Restaurant Week starts today, April 29, and runs through May 5, 2011
Vermont's annual restaurant week is a great way to eat at some of the state's best restaurants at a deep discount. The event, organized by Seven Days newspaper, includes dozens of restaurants with prix-fixe menus showcasing their chefs greatest dishes. Each meal(appetizer, entree´ and dessert) is priced at $15, $25 or $35 per person. Moreover, ten percent of the proceeds from event will be donated to the Vermont Foodbank.
This is a very popular event featuring very popular restaurants, so reservations are a good idea.
To find participating restaurants, go to the Seven Days Restaurant Week web page and find the red box with the "Choose a Restaurant" headline on the right side of the web page. I did not count all the restaurants but it looks like more than 75 are participating and they range in location from Middlebury to St. Albans. You can find the list here.
The event has a Facebook
page too if you would like to check news during the week.
Jeff Connor Grunberg Haus
|Advice , Events , Food
|posted by grunhaus at 21:12 | permalink
19 Dec 2010
|Santa Goes Skiing at Bolton Valley
I saw this photo on Bolton Valley Resort's Facebook page and had to share it. Today is "Santa Skis or Rides Free Day" at Bolton - everyone who wore a Santa costume got a free pass for the day.
And it's a beautiful day here with sunshine and temperatures in the mid 20's. Last week we had light to medium snowfalls every day adding several inches each time. I think all the local ski areas, with the exception of Mad River Glen, have been operating for a while and it seems like each day they announce more trail openings.
The two best websites for information on Vermont skiing and snow boarding are Ski Vermont and the Ski Maven blog.
Jeff Connor Grunberg Haus
|Advice , Events
|posted by grunhaus at 11:46 | permalink
15 Nov 2010
|New Dog Mountain Video and Burlington Exhibit
There is a fun, new YouTube video about Dog Mountain's 2010 fall festival in Saint Johnsbury VT. Stephan Huneck, artist and founder of Dog Mountain and its famous Dog chapel, passed away earlier this year so all the events from now on are in part memorials to his life and work.
Coincidentally, Frog Hollow gallery in Burlington is currently staging a Stephan Huneck exhibit through the end of this month. It features Huneck's prints, sculptures and books including a posthumously printed book entitles "Even Bad Dogs Go To Heaven" and even a replica of Dog Chapel.
Frog Hollow is the Vermont State Craft Center and features works from 250 Vermont artisans. It's located at 85 Church Street in Burlington. Their summer hours are still listed on the website but it should be open most days during winter. You can call (802) 863-6458 for details.
Both Dog Mountain and Frog Hollow also have Facebook pages.
All dog lovers should plan a visit to Dog Mountain located just outside Saint Johnsbury Vermont. It's open seven days a week year around and has festivals each year. For your GPS, plug in the address: 143 Parks Road, Saint Johnsbury, VT, 05819
Jeff Connor Grunberg Haus
|Advice , Attractions , Events , Shopping , Unusual , VT Books , VT Products
|posted by grunhaus at 23:37 | permalink
12 Nov 2010
|Shelburne Vineyard Wine and Food Festival Saturday
Shelburne Vineyard's Autumn Wine and Food Festival will be held tomorrow, Saturday, November 13 from 11:00 am to 5:00 pm.
There will be free wine tastings, live jazz performances, and local food products from VT Smoke and Cure, Cavendish Game Birds, Olivias Croutons, VT Creamery, Shelburne Farms, Fat Toad Farms, Red Hen Bakery, Bread & Butter Farm, Daily Chocolate and Shelburne Kitchen.
Wine tasting includes Shelburne Vineyard, Eden Ice Cider, Artesano Mead and East Shore Vineyards.
This event is a benefit for the Chittenden Emergency Food Shelf. Visitors are encouraged to bring a non-perishable food donation and enter a raffle to win food and wine prizes.
Shelburne Vineyards is located south of Burlington VT on Shelburne Road between Shelburne Museum and the VT Teddy Bear factory.
Jeff Connor Grunberg Haus
|Events , Food , Shopping , VT Products
|posted by grunhaus at 14:08 | permalink
29 Oct 2010
|Champlain Valley Quilt Guild Annual Show
Shelburne Farms Coach Barn
28th Annual Quilt Show: Homage to Grandmother
Saturday October 30, 2010 10 to 5
Sunday October 31, 2010 10 to 4
Shelburne Farms Coach Barn
The Champlain Valley Quilters will be hosting their 2010 quilt show in the Coach Barn
at Shelburne Farms, Shelburne, Vermont, Harbor Road off Route 7. There will be quilt
displays, merchants, a silent auction, quilt raffle, handmade crafts, and special exhibits
and demonstrations.Lunch and refreshments will be available. Free parking; admission is $6.
Jeff Connor Grunberg Haus
|Events , VT Products
|posted by grunhaus at 19:26 | permalink
|page 1 of 41
|1 2 3 4 5 6 7 8 9 10


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Sucker Punch 3D
Action/Adventure, Suspense/Thriller, SciFi/Fantasy
"Sucker Punch" is an epic action fantasy that takes us into the vivid imagination of a young girl whose dream world provides the ultimate escape from her darker reality. Unrestrained by the boundaries of time and place, she is free to go where her mind takes her, and her incredible adventures blur the lines between what's real and what is imaginary. She has been locked away against her will, but Babydoll (Emily Browning) has not lost her will to survive.
Cast: Abbie Cornish, Jena Malone, Emily Browning, Vanessa Hudgens, Jamie Chung
Produced by:
Directed by: Zack Snyder
Written by: Zack Snyder, Steve Shibuya
Running time: 2hr 0min
Opens: Mar 25, 2011 Limited
|Theaters for Today
Pick a day
on this day.


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He's been hard at work all season long as executive music producer for ABC's "Nashville," but Music City Americana favorite Buddy Miller is taking time to cut loose this month with two low-key shows at The Basement (1604 8th Ave. S.).
Miller will perform this Thursday (3/6) and next (3/13) at the intimate Nashville venue, with different "special surprise guests" at each show, according to his publicist.
Considering he works with all of the "Nashville" stars on their songs and has collaborated with countless Americana and country greats, Miller should have quite a guest list to pull from.
Doors open at 8 p.m. for the 8:30 p.m. shows. No advance tickets are being sold - admission is $10 at the door, first-come, first-served.