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Monday, November 10, 2008
How to Cook a Turkey: Part 2 - All About the Gravy
This is Part 2 in the How to Cook a Turkey miniseries. We join the turkey in progress, with about an hour left to cook. As you'll see, the foil is removed, the turkey browns beautifully, and then it's time to get our gravy on. I hope this video recipe leads you to a nice boat of gravy at your holiday table, and even though your turkey will be moist and tender, you'll have this liquid love on hand just in case.
A few words for you advanced turkey chefs. These video recipes are intended for the novice chefs among us, which is why I tried to use a minimum of steps. There was no brining, frying, injecting, smoking, bagging, or upside-downing. That's not to say I don't appreciate all those techniques, and the endless quest for turkey perfection. So, enjoy your turkey no matter what you did to it.
Gravy Ingredients:
3 cups cooking liquid from turkey pan (fat removed)
4 cups turkey stock from the neck
1/2 cup cooked onions from pan
*2-3 tbsp turkey fat
*1 tbsp butter
*1/4 cup flour
salt and pepper to taste
1 tbsp chopped sage
*double for thick gravy
73 comments:
Thanks a lot John. You don't know what your site means to a novice cook like I am - every recipe or technique demonstrated on here is greatly appreciated; especially when you buy a turkey before Thanksgiving to show us how to cook it.
- November 11, 2008 at 1:40 AM
- Chef John said...
Thanks! Happy to take one for the team.
- November 11, 2008 at 2:01 AM
will there be enough stock/juices to reduce to a nice sauce without a roux or is it necessary cuz every time i do a roux sauce it has a pasty and grainy texture.
- November 11, 2008 at 2:58 AM
- Connie T. said...
Looks good but I want to bag it, smoke it, dip in in a boiling hot tub of oil and burn myself getting it out. (not really). You video is great, make me want to cook one.
- November 11, 2008 at 7:32 AM
- Chef John said...
here you need a roux... a pasty roux is caused by not cooking the roux enough. It has to be cooked in the fat for at least 5 minutes, and then boiled in the stock for awhile and it will be great.
- November 11, 2008 at 12:12 PM
Chef John this so great, thank you! You have just made my Thanksgiving better, and my future guests thank you (even if they don't know it yet), haha.
- November 11, 2008 at 1:48 PM
thanks =)
- November 11, 2008 at 3:20 PM
how long did you cook those gizzards, heart etc? i'm guessing 20-30 min...
- November 11, 2008 at 3:31 PM
- Chef John said...
they simmered in the turkey neck stock for the whole 2 1/2 hours.
I didn't chopped them up, just used to flavor the stock. - November 11, 2008 at 3:45 PM
- Angie ^i^ said...
I waited until you posted this video to see if you were going to do something with it in the gravy.. but since you didn't I must ask WHY didn't you boil the Liver with the neck, heart, and gizzard?
- November 11, 2008 at 4:28 PM
- Chef John said...
I'm not a liver lover in stock. Way to strong of a flavor for most non-French people.
- November 11, 2008 at 5:03 PM
- Charlemange said...
I'm good with making turkey, but I'm a flop with the gravy. This was really helpful. I'll try it next time I make a turkey.
- November 11, 2008 at 6:02 PM
"Listen to me now and hear me later."
That one really pumped...me up.
Jeff - November 11, 2008 at 8:20 PM
- Chef John said...
hans and franz to you too!
- November 11, 2008 at 8:32 PM
- Jokes And Clips said...
I check in here all the time. Love your videos. Is there any substitute for butter when putting under the skin and when making the gravy? I keep a kosher diet and can't mix meat and dairy...
thanks. - November 11, 2008 at 11:04 PM
- Chef John said...
Well, that's an odd rule. Sure, use olive oil. It will be fine. Enjoy!
- November 12, 2008 at 12:42 AM
- Blood Red Roses said...
The gravy is honestly all I can remember when I think of last Thanksgiving. I'm glad you know who the real star of this holiday is. Thanks Chef John!
- November 12, 2008 at 3:58 PM
- Unknown said...
Hello John,
I found your site through youtube while looking for recipes for the pizza dough and I want to say thank you so much on putting up this neat website where you demonstrate on how to cook it step by step. I have seen a lot of cook shows that is either go through each steps too fast or most of the stuffs has been prepped way ahead.
Thank You,
Hendra - November 12, 2008 at 7:00 PM
I see myself making that gravy Chef John. The only problem will be not having enough to go around! Looks way better than my default use of cornstarch to thicken the turkey juices/chicken stock.
- November 12, 2008 at 9:48 PM
You can get a step ahead by roasting turkey legs many days (weeks even) and saving up pan juices in freezer for gravy later.
Luisa Vacaville - November 15, 2008 at 1:16 PM
- Do-Maura-rigatou said...
Youtube just used a clip of this video for a holiday how-to type channel featured on the main page.
- November 16, 2008 at 2:38 AM
Chef John-thank you soooooooo much. This was great simple info. for me. Except what is a roux? Your video on you tube was very interesting. Love it!!! Thanks.
- November 21, 2008 at 10:27 AM
- Chef John said...
roux is the cooked paste formed by the butter and flour, usually equal parts.
- November 21, 2008 at 11:08 AM
Thanks Chef! I'm doing my first Thanksgiving and I found my turkey and gravy recipe.
- November 24, 2008 at 4:58 PM
Hi Chef I wanted to ask when you carve a turkey, where on the bird can you find the Turkey Bacon? I see it in the supermarket but I can never find it on the bird itself.
- November 24, 2008 at 9:06 PM
- Chef John said...
It's right between the turkey hot dog, and the turkey jerky.
- November 24, 2008 at 9:36 PM
Chef John, I loved being able to watch you make the turkey and the gravy on You Tube. My husband and I are having Thanksgiving for the first time tomorrow...and we took off work last week to make a "practice turkey", you gave us all the right tips because it turned out great! Now one of my girlfriends is using your recipe as for Thanksgiving as well. Thanks for helpng the "cooking challenged"!
- November 26, 2008 at 7:19 PM
Chef John, I loved being able to watch you make the turkey and the gravy on You Tube...it sure helped A LOT! My husband and I are having Thanksgiving for the first time tomorrow...and we took off work last week to make a "practice turkey", you gave us all the right tips because it turned out great! Now one of my girlfriends is using your recipe for Thanksgiving as well. Thanks for helpng the "cooking challenged"!
Tricia - November 26, 2008 at 7:24 PM
- Unknown said...
Hi John, Will this recipe make enough gravy for twelve people for their turkey and mash potato? If not, how can I adjust the recipe to accommadate the desired serving size?
- December 17, 2008 at 5:06 PM
- Chef John said...
it would be close, but to be safe, make a batch off gravy ahead and supplement. you can use this one http://foodwishes.blogspot.com/2007/05/buttermilk-fried-chicken-why-didnt.html
- December 17, 2008 at 5:25 PM
I am making my first turkey for christmas this year. Your recipe sounds so wonderful I can't wait to try it. Hopefully I will blow away all the doubters in my crowd!
- December 20, 2008 at 8:17 AM
- Chef John said...
relax and enjoy the process with no expectations for perfection or disaster. (btw - my basic philosophy for life)
Joyously cook without fear and [bleep] the doubters! ;-) - December 20, 2008 at 1:42 PM
On Friday I started scouring the Internet thinking there must be a better way to cook a turkey than simply stuffing it and tossing it in the oven. Dinner was my responsibility this year and I wanted some "wow". I stumbled upon your "How to Cook a Turkey Part 1" on Youtube and followed it here to your blog. I'm hooked.
On turkey day, my family comes over early and my mother and I cook together. By the time mom got here, I already had two Apple Pies and your No-Knead Pumpkin Bread cooling on racks and the turkey in the oven. We started with the "Whole Wheat Flatbread with Mango, Jalapeno Cheese and Fresh Apple" appetizer. I had used your flavored butter and turkey prep on my turkey (dressing is a must with my family) and served it with your mashed potatoes, your 60 second brussel sprouts, and some other family favorites.
The brussel sprouts video was watched by 5 of my family and we all had to taste them before they made it to the table. They were a huge success, even to someone who has never liked them.
It is custom here to offer folks left-overs when your company leaves and most often the reply is "oh no I can't". There was little to no turkey left, no brussel sprouts and the remaining pie and pumpkin bread were quickly claimed as people left.
My brother told me I'd really stepped it up a notch and you now have a family of fans :) Thanks for all the work! - October 12, 2009 at 7:01 AM
Hi Chef John,
Thanks for the fantastic turkey videos. Could you do one on how to carve a turkey? The slices at the end of the video look great, but I'm not sure how to accomplish that. - November 7, 2009 at 5:17 AM
Chef John, you rock!
I found your website after viewing your brilliant tip on how to eat chicken wings--but to be able to cook a turkey would be an even greater trick to perform for my husband.
My biggest fear has always been related to the temperature: I'm never sure I've got the meat thermometer in the right place and so, with the fear of poisoning my husband (or worse, guests), I end up overcooking the thing.
Can you demonstrate the EXACT spot I should stick that thingy? I'd love to try once again to make a turkey--and I'm ready to try today so I can get it down before Thanksgiving comes and we end up eating nothing but appetizers all day. - November 7, 2009 at 2:11 PM
A second question (after the temperature problem): I noticed in the first video that the turkey seemed so dry and manageable for you when you were prepping it. When I've tried to cook turkeys in the past, I've had them slipping and sliding all over the place. How'd you get yours to behave so well?
- November 7, 2009 at 2:17 PM
- Chef John said...
I pat dry with paper towels. Use a turkey that has a pop-up thermometer if you are scared! (or make sure the tip of the thermometer is in the deepest part of the thigh. Besides you WILL NOT poison anyone unless it's a bad bird and you really leave it bloody.
- November 7, 2009 at 2:29 PM
- Jenna said...
Chef John, I just stumbled upon your blog and am LOVING IT. Thanks so much for these videos! I've made many Thanksgiving feasts (some really great, some not-so-great) and usually spend a couple weeks prior to the day reviewing and rewriting recipe after recipe in search of the "perfect" bird. This year I wanted to keep it simple and go with a recipe I felt comfortable with. Thanks to you, I've found it and can look forward to making an awesome bird with (hopefully) less freaking out. Happy Thanksgiving!
- November 15, 2009 at 3:44 PM
I love to cook and am always seeking new recipes and techniques. These blog has been a great way for me to expand my cooking horizons,
Thank you! - November 25, 2009 at 10:19 AM
- Kevin said...
Thank you! This year was my first time cooking a turkey, so I was a bit nervous. I followed your recipe, and it was amazing. Easily the best gravy I've ever had. So thank you again for helping make this a great Thanksgiving.
- November 26, 2009 at 11:25 PM
Chef John, in your knead-not bread video, you had asked viewers to send in the definition of cornicione, which your family called the "end piece" of a loaf of bread. Amazingly, I stumbled across the definition while reading a review of the NEW Domino's pizza recipe a couple hours later. Here is the quote: It's almost like the end crust, or cornicione, has now become a sort of complimentary built-in order of lightly seasoned breadsticks. If you were previously inclined to leave the end crusts as "pizza bones," maybe you should now order an extra cup of marinara sauce (50¢) and dunk 'em.
Thanks for the fun and funny cooking lessons, Chef John. You are saving my family for botulism for sure. I look forward to the cookbook that you promise. - January 18, 2010 at 1:57 AM
Hello everyone! I'm very excited to try this recipe next week, but I was wondering if I could use whole wheat flour instead of white flour? I heard you would use more flour like 1/3 cup instead of 1/4 cup. I don't know, but if anyone does know or even Chef John please reply.
- November 18, 2010 at 8:48 PM
- Chef John said...
that will work, but why? its such a small difference in nutrition for that amount and the white tastes better.
- November 18, 2010 at 8:55 PM
I buy a lot of whole stuff so I don't really buy white pasta or white rice or anything white. But for this I shall use a white flour. Thanks for replying I didn't know whether to use a white or whole.
- November 21, 2010 at 1:02 AM
How do you buy balsamic vinegar? I bought a bottle but then looked it up online and realized I had a "fake" version. Is that alright or should I switch it for the aged kind? (not sure if I know what I'm talking about)
- November 23, 2010 at 5:01 PM
I love how you have "truck" stock instead of turkey stock in the ingredients -- spell checkers! Anyway, cornstarch would work instead of flour, Austin.
- November 24, 2010 at 7:40 PM
- Unknown said...
John!! It seems the video for part II of your turkey miniseries is missing..can you re-post it? I appreciate it :)
- December 22, 2010 at 3:49 PM
- Chef John said...
Sorry, but I just check and it's playing fine. Try again!
- December 22, 2010 at 3:52 PM
- Adrian said...
We're cooking the same picture perfect (not to mention awesomely delicious) turkey since we found this method in 2008. And every time we're spicing things up with new ingredients. Thanks again, Chef John!
- December 27, 2010 at 7:17 AM
- Dawn said...
I followed your recipe and method for our turkey this year and I have to say it was amazing! I was nervous buying a 25lb turkey that the breast would be dry after cooking for 5 hours but with the fresh herb compound butter rubbed under the skin made the breast moist and very flavorful. I'm not just saying this but everyone said it was the BEST turkey ever!
- November 24, 2011 at 8:47 PM
Chef John,
I just have to comment, which I have never done before, the recipe and directions for the turkey and gravy are MONEY!!! This was not my first time making a turkey. I have been cooking turkeys for years. However, this year I followed your directions and I had rave reviews! Everyone LOVED it! My husband even volunteered to clean the bones off for me to make sure he got every delicious morsel.
Thank you for taking the time to make your videos. This was the first recipe I have tried but I will definitely be using others! - November 25, 2011 at 2:28 PM
- Margaret said...
This looks so good! I must try this very soon!
- December 6, 2011 at 8:13 PM
Hi Chef John
I am making a turkey and gravy for the first time this year. The problem is that I can neither get ahold of the innards of the bird nor on turkey stock. Can I substitute chicken stock? Also, I am terrified of making roux! It always clumps up on me! Any emergency advice on when it clumps?
THX in advance and for your great recipes! - October 4, 2012 at 3:28 AM
- Chef John said...
Sure use chicken broth. Just follow our gravy recipe. You will get no lumps. This is from too dry rouxs.
- October 4, 2012 at 11:07 AM
Chef your the best i use your recipes all the time. One question is it okay to brine the turkey before i user your recipe??
Thanks Much!! - October 30, 2012 at 2:30 PM
Chef thanks for all the great recipes. One question can i brine turkey before using your recipe??
Thanks - October 30, 2012 at 2:34 PM
- Unknown said...
This was the best tasting turkey I have ever made.. It was a huge hit with the family and friends as well... Thanks so much!!
- November 26, 2012 at 8:52 AM
- Gandalf said...
Simple, elegant, delicious. John you should be on an episode of the tv show "Food Network" as a judge!
- June 20, 2013 at 6:04 PM
- Unknown said...
Chef john,
I am grateful for your work. You have taught me so much.
Today i cooked a 24 lb turkey to perfection for my family of 26. It turned out super well because of this guide.
Also, my family is big into gardening. We grew 400 lbs of heirloom tomatoes this summer which turned into 30 quarts of spaghetti sauce in our freezer. I based this recipe on your simple tomato sauce recipe and havent found anything i like better. We have done this same practice for 3 summers.
My family also loves your cheese sauce on macaroni. My boys love your nacho cheese joke.
My wife now knows what a roux is because of you! She also makes your apple pie recipe every year
Thank you so much. Matthew - November 23, 2013 at 6:25 PM
- Chef John said...
Thank you!! Happy holidays!
- November 23, 2013 at 6:43 PM
- Unknown said...
Can you stuff a brined turkey or will the stuffing turn out too salty?
Thanks- michelle s - November 27, 2013 at 12:41 PM
- Unknown said...
After 39 years of turkey this is the One!
- November 5, 2016 at 10:50 AM
- Unknown said...
If I were to brine the turkey would it be too much? I don't want to over do it...
- November 18, 2016 at 9:28 AM
- Aryanna said...
Hi chef John, I apologize if you already mentioned - how long did you cook the turkey neck etc to get the turkey broth? Also, your videos and recipes are amazing! Thank you!!!!
- December 19, 2016 at 9:34 PM
- Unknown said...
Hi Chef John. I made your turkey and gravy today, along with your creamed spinach and cracker dressing. Everything was a huge hit with both kids and adults. I have tried several of your other recipes and you have never steered me wrong! Thanks for all the good recipes and the easy to follow videos. Happy (Canadian) Thanksgiving!
- October 8, 2017 at 11:36 PM
- Steve Kennedy said...
Every year I plan to smoke a turkey, and every year I come back for this gravy. Next year though, for sure I'm going to smoke one.
- November 22, 2017 at 3:14 PM
- Unknown said...
You are amazing. I have made your simple turkey recipe for 3 years now, cooking it now. Everyone loves it. It is so simple and delicious. Yesterday, for the in laws I made your holiday ham. It was a hit. And today am making your gravy. Can't wait!!! You are too amazing! Thank you so much. I love cooking but was intimidated by all these three meals, you made those seem so easy! Thank you!!!!! Happy holidays.
- November 23, 2017 at 2:59 PM
- SkipE said...
Chef John, Hope you had a great Thanksgiving. We're cooking the dinner today (Monday after Thanksgiving). About the gravy, what if I wanted to make this a giblet gravy? The gravy recipe looks awesome and I want to follow it, just with this slight deviation. Thanks again.
PS: The first recipe I tried of yours was the chicken breast and mushroom recipe with minimal ingredients, just fantastic. - November 27, 2017 at 10:32 AM
- Anthony Leatherwood said...
Thanks Chef John,
This site meant a lot to me and my family. I was worried I could not roast them a good turkey (novice cook here) for Christmas, this came through like a champ!
God Bless and Thank You!
Big Tony
- December 25, 2017 at 11:56 AM
- ScienceSusan said...
I use Wondra when I make gravy. Because it is called 'Wondra'.
- November 12, 2018 at 12:45 PM
- Unknown said...
So there won't be lumps even though it's a hot roux and hot stock as long as you use equally parts butter and flour?
- November 21, 2018 at 10:56 AM
- Unknown said...
So there won't be lumps even though it's a hot roux and a hot stock as long as you use equal parts butter and flour to form the roux?
- November 21, 2018 at 10:58 AM
- Unknown said...
2 years in a row.
I'm pretty good with toast and the occasional pancake.
This was so simple, yet so satisfying, that my friend (with experience) was stunned by the outcome.
The turkey was great, gravy was better this year.
Tyler - November 22, 2018 at 10:06 PM


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Legal Status Foreseen for Christianity in Buddhist Bhutan
NEW DELHI (Compass Direct News) – For the first time in Bhutan's history, the Buddhist nation's government seems ready to grant much-awaited official recognition and accompanying rights to a miniscule Christian population that has remained largely underground.
The authority that regulates religious organizations will discuss in its next meeting – to be held by the end of December – how a Christian organization can be registered to represent its community, agency secretary Dorji Tshering told Compass by phone.
Thus far only Buddhist and Hindu organizations have been registered by the authority, locally known as Chhoedey Lhentshog. As a result, only these two communities have the right to openly practice their religion and build places of worship.
Asked if Christians were likely to get the same rights soon, Tshering replied, "Absolutely" – an apparent paradigm shift in policy given that Bhutan's National Assembly had banned open practice of non-Buddhist and non-Hindu religions by passing resolutions in 1969 and in 1979.
"The constitution of Bhutan says that Buddhism is the country's spiritual heritage, but it also says that his majesty [the king] is the protector of all religions," he added, explaining the basis on which the nascent democracy is willing to accept Christianity as one of the faiths of its citizens.
The former king of Bhutan, Jigme Singye Wangchuck, envisioned democracy in the country in 2006 – after the rule of an absolute monarchy for over a century. The first elections were held in 2008, and since then the government has gradually given rights that accompany democracy to its people.
The government's move to legalize Christianity seems to have the consent of the present king, Jigme Khesar Namgyel Wangchuck, who is respected by almost all people and communities in the country. In his early thirties, the king studied in universities in the United States and the United Kingdom. Prime Minister Lyonchen Jigmey Thinley is also believed to have agreed in principle to recognition of other faiths.
According to source who requested anonymity, the government is likely to register only one Christian organization and would expect it to represent all Christians in Bhutan – which would call for Christian unity in the country.
All Hindus, who constitute around 22 percent of Bhutan's less than 700,000 people, are also represented by one legal entity, the Hindu Dharma Samudaya (Hindu Religion Community) of Bhutan, which was registered with the Chhoedey Lhentshog authority along with Buddhist organizations a year ago.
Tshering said the planned discussion at the December meeting is meant to look at technicalities in the Religious Organizations Act of 2007, which provides for registration and regulation of religious groups with intent to protect and promote the country's spiritual heritage. The government began to enforce the Act only in November 2009, a year after the advent of democracy.
Asked what some of the government's concerns are over allowing Christianity in the country, Tshering said "conversion must not be forced, because it causes social tensions which Bhutan cannot afford to have. However, the constitution says that no one should be forced to believe in a religion, and that aspect will be taken care of. We will ensure that no one is forced to convert."
The government's willingness to recognize Christians is partly aimed at bringing the community under religious regulation, said the anonymous source. This is why it is evoking mixed response among the country's Christians, who number around 6,000 according to rough estimates.
Last month, a court in south Bhutan sentenced a Christian man to three years of prison for screening films on Christianity – which was criticized by Christian organizations around the world. (See www.compassdirect.org, "Christian in Bhutan Imprisoned for Showing Film on Christ," Oct. 18.)
The government is in the process of introducing a clause banning conversions by force or allurement in the country's penal code.
Though never colonized, landlocked Bhutan has historically seen its sovereignty as fragile due to its small size and location between two Asian giants, India and China. It has sought to protect its sovereignty by preserving its distinct cultural identity based on Buddhism and by not allowing social tensions or unrest.
In the 1980s, when the king sought to strengthen the nation's cultural unity, ethnic Nepalese citizens, who are mainly Hindu and from south Bhutan, rebelled against it. But a military crackdown forced over 100,000 of them – some of them secret Christians – to either flee to or voluntarily leave the country for neighboring Nepal.
Tshering said that while some individual Christians had approached the authority with queries, no organization had formally filed papers for registration.
After the December meeting, if members of the regulatory authority feel that Chhoedey Lhentshog's mandate does not include registering a Christian organization, Christians will then be registered by another authority, the source said.
After official recognition, Christians would require permission from local authorities to hold public meetings. Receiving foreign aid or inviting foreign speakers would be subject to special permission from the home ministry, added the source.
Bhutan's first contact with Christians came in the 17th century when Guru Rimpoche, a Buddhist leader and the unifier of Bhutan as a nation state, hosted the first two foreigners, who were Jesuits. Much later, Catholics were invited to provide education in Bhutan; the Jesuits came to Bhutan in 1963 and the Salesians in 1982 to run schools. The Salesians, however, were expelled in 1982 on accusations of proselytizing, and the Jesuits left the country in 1988.
"As Bhutanese capacities (scholarly, administrative and otherwise) increased, the need for active Jesuit involvement in the educational system declined, ending in 1988, when the umbrella agreement between the Jesuit order and the kingdom expired and the administration of all remaining Jesuit institutions was turned over to the government," writes David M. Malone, Canada's high commissioner to India and ambassador to Bhutan, in the March 2008 edition of Literary Review of Canada.
After a Christian organization is registered, Christian institutions may also be allowed once again in the country, given the government's stress on educating young Bhutanese.
A local Christian requesting anonymity said the community respects Bhutan's political and religious leaders, especially the king and the prime minister, will help preserve the country's unique culture and seeks to contribute to the building of the nation.

subset: commoncrawl


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For anyone else, having a tooth accidentally knocked out while practicing a dance routine would be a very big deal. But not for Dancing With The Stars contestant Noah Galloway. Galloway, an Iraq War veteran and a double amputee, took a kick to the face from his partner during a recent practice session, which knocked out a front tooth. As his horrified partner looked on, Galloway picked the missing tooth up from the floor, rinsed out his mouth, and quickly assessed his injury. "No big deal," he told a cameraman capturing the scene.
Of course, not everyone would have the training — or the presence of mind — to do what Galloway did in that situation. But if you're facing a serious dental trauma, such as a knocked out tooth, minutes count. Would you know what to do under those circumstances? Here's a basic guide.
If a permanent tooth is completely knocked out of its socket, you need to act quickly. Once the injured person is stable, recover the tooth and gently clean it with water — but avoid grasping it by its roots! Next, if possible, place the tooth back in its socket in the jaw, making sure it is facing the correct way. Hold it in place with a damp cloth or gauze, and rush to the dental office, or to the emergency room if it's after hours or if there appear to be other injuries.
If it isn't possible to put the tooth back, you can place it between the cheek and gum, or in a plastic bag with the patient's saliva, or in the special tooth-preserving liquid found in some first-aid kits. Either way, the sooner medical attention is received, the better the chances that the tooth can be saved.
When a tooth is loosened or displaced but not knocked out, you should receive dental attention within six hours of the accident. In the meantime, you can rinse the mouth with water and take over-the-counter anti-inflammatory medication (such as ibuprofen) to ease pain. A cold pack temporarily applied to the outside of the face can also help relieve discomfort.
When teeth are broken or chipped, you have up to 12 hours to get dental treatment. Follow the guidelines above for pain relief, but don't forget to come in to the office even if the pain isn't severe. Of course, if you experience bleeding that can't be controlled after five minutes, dizziness, loss of consciousness or intense pain, seek emergency medical help right away.
And as for Noah Galloway:Â In an interview a few days later, he showed off his new smile, with the temporary bridge his dentist provided… and he even continued to dance with the same partner!
If you would like more information about dental trauma, please contact us or schedule an appointment for a consultation. You can learn more in the Dear Doctor magazine articles "Trauma & Nerve Damage to Teeth" and "The Field-Side Guide to Dental Injuries."


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Hollywood actress Cameron Diaz, who is promoting a new film about a homemade sex tape going public, has called the leak of nude and explicit images of dozens of female celebrities "a major violation".
She said members of the public should consider how they would feel if they had been targeted in the wake of the iCloud hacking which saw nude images of 101 famous faces circulated on the internet.
She spoke out after high-profile stars such as Hunger Games actress Jennifer Lawrence, model Cara Delevingne and former Downton Abbey star Jessica Brown Findlay were named among those who had compromising pictures posted online after their accounts were apparently hacked.
Diaz made the comments today as she attended several press calls in the UK for her new film Sex Tape - which follows a couple who make a homemade explicit film only for it be accidentally distributed to their friends and family.
Speaking on ITV's This Morning, Diaz said: "Whoever has done it, they will be caught and made examples of. This can happen to anyone. If these guys can do it to this group of people then everyone's vulnerable to it.
"I think that people really need to look at ... how would they feel if it happened to them?"
Her co-star Jason Segel said: "What happened in real life is a terrible crime. And it's very easy when you use the word 'celebrity' to take away the human aspect but there is an actual person with a life, you know."
Jason Segel and Cameron star in the movie 'Sex Tape'. Photo / AP
Denise Richards also revealed she had been the target of hackers attempting to gain access to her iCloud account.
The Starship Troopers actress tweeted that she received several threatening requests for her to hand over sensitive data.
Technology giant Apple last night said the leaks were not a result of breaches in the security of its computer systems.
The US firm said none of the cases it had so far investigated were a result of its iCloud or Find my iPhone systems being hacked but as a result of a "very targeted attack" on the security procedures of celebrity accounts.
The leaking of the private photos of famous female stars sparked initial suggestions that Apple's iCloud service had been compromised to access the images and leak them across the internet.
The photos have led to a backlash against the unknown hacker who is accused of violating the privacy of the women involved. A police investigation is under way to identify the culprit.
Spider-Man actress Kirsten Dunst, who is also reportedly a victim of the leak, seemed to point the finger of blame when she tweeted: "Thank you iCloud."
But in a statement Apple said: "When we learned of the theft, we were outraged and immediately mobilised Apple's engineers to discover the source. Our customers' privacy and security are of utmost importance to us.
"After more than 40 hours of investigation, we have discovered that certain celebrity accounts were compromised by a very targeted attack on user names, passwords and security questions, a practice that has become all too common on the Internet.
"None of the cases we have investigated has resulted from any breach in any of Apple's systems including iCloud or Find my iPhone.
"We are continuing to work with law enforcement to help identify the criminals involved."
FBI spokeswoman Laura Eimiller said it was "aware of the allegations concerning computer intrusions and the unlawful release of material involving high-profile individuals, and is addressing the matter".
Other stars said to have been affected include Avril Lavigne, Cat Deeley and Rihanna, with actress Mary Elizabeth Winstead, whose movies include A Good Day To Die Hard, already acknowledging pictures in which she is featured are genuine.
A piece of computer code that repeatedly guesses passwords has been found online. The script was posted to software site GitHub, but a message has since appeared saying that Apple had fixed the bug.
According to the post, the script uses the top 500 most common passwords approved by Apple to try to gain access to user accounts. If successful, it would give the hacker full access to the iCloud account, including photographs.
iCloud is Apple's own cloud service, a wireless storage facility that can be used to access files remotely.
Read more:
• Nude celeb pics removed as fresh wave leaks online
• How to keep those naked selfies safe
• Celebrity photo hacker: 'I didn't do this by myself'
- Daily Mail


text:
Thursday, March 10, 2011
Chicken Fried Steak
From the kitchen of One Perfect Bite...In some areas of the country, chicken fried steak is the queen of comfort food. Not surprisingly, the dish gets its name because it is prepared in the same manner as Southern fried chicken. While the origins of the dish are muddy, and claims of ownership are disputed, it's logical to conclude the dish was brought to the United States by Austrian immigrants, who then popularized it in the Southern and Western United States. The dish is quite similar to wiener schnitzel, a breaded and fried veal cutlet that comes from Vienna, Austria. There are, however, differences between the two. Chicken fried steak is made from tenderized beef rather than veal and its coated with seasoned flour rather than bread crumbs. The steak is pan-fried and its drippings form the base for a light gravy that is made with a well-seasoned chicken stock or milk. If you are interested, more background about this dish and its preparation can be found here. This is one of those delicious entrées that makes no pretense of being healthy or good for you. It rarely appears on my table, but when it does we thoroughly enjoy it. As an aside, I must tell you I have a friend from Kobe who insists that chicken fried steak is a copy of a Japanese creation called tonkatsu. Tonkatsu is a breaded and deep-fried pork cutlet and more information about it can be found here. It seems that breaded cutlets have joined the ranks of other foods, such as noodles and pancakes, that have spontaneously appeared on tables all over the world. While I love the thought of spontaneous generation, I suspect that these foods were carried by brave seamen and adventurers whom we should thank for the wonderful diversity on our tables. Here's my favorite recipe for Chicken Fried Steak.
Chicken Fried Steak...from the kitchen of One Perfect Bite inspired by Alton Brown
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
1) Preheat oven to 250 degrees F.
2) Cut meat with grain into 1/2-inch thick slices. Season each piece on both sides with salt and pepper. Place flour into a pie pan. Place eggs into a separate pie pan. Dredge meat on both sides in flour. Tenderize meat, using a jaccard type tenderizer, until each slice is 1/4-inch thick. Once tenderized, dredge meat again in flour, followed by egg and finally in flour again. Repeat with all pieces of meat. Place meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
3) Use enough vegetable oil to cover bottom of a 12-inch skillet and set over medium-high heat. When oil begins to shimmer, add meat in batches, being careful not to overcrowd pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove steaks to a wire rack set in a baking pan and place in oven. Repeat until all meat is browned.
4) Add remaining vegetable oil, or at least 1 tablespoon, to skillet. Whisk in 3 tablespoons of flour left over from dredging. Add chicken broth and whisk until gravy comes to a boil and begins to thicken. Add milk and thyme and whisk until gravy coats a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over steaks. Yield: 4 to 6 servings.
You might also enjoy these recipes:
Chicken Fried Steak - The Pioneer Woman Cooks
Chicken Fried Steak - Amanda's Cookin'
Chicken Fried Flank Steak with Country Gravy - Chewing the Fat
Chicken Fried Steak - Carrie's Sweet Life
Country Fried Steak - Never Enough Thyme
Memories of Texas: Chicken Fried Steak at Massey's - Detroit Eats
Chicken Fried Steak - Seriously Good
Chicken Fried Steak - Cooking By the Seat of My Pants
Country Fried Steak with Brown Gravy - Eclectic Recipes
Chicken Fried Steak - Comfort Foodie
Fat Tommy's Chicken Fried Steak - The Daily Meal
Chicken Fried Chicken - Carrie's Kitchen
70 comments :
I have never tried chicken fried steak; it's definitely an American thing.
Though I think your friend in onto something...it does look a lot like tongkatsu! :) - March 10, 2011 at 1:59 AM
- Umm Mymoonah said...
Hmmm, yummy...
I love the sauce on top. - March 10, 2011 at 2:56 AM
- Priya Suresh said...
Omg, wat a irresistible steak and sauce, makes me hungry..
- March 10, 2011 at 3:07 AM
- Dulce Caldeira said...
Hi Mary, this really sounds perfect!!!
Cheers. - March 10, 2011 at 3:09 AM
- Sushma Mallya said...
Loved the click,looks delicious!
- March 10, 2011 at 5:11 AM
- Martha said...
Ah, the food of choice in every diner on the prairie (which also comes with mashed potatoes, CORN, and bread!!!) Yours looks really good. And it is comfort food at it's best!
- March 10, 2011 at 5:13 AM
- Big Dude said...
When I saw the title, I thought I was on the wrong blog - but we all just have to do this on occasion. I love this dish, but eat it rarely. I like the addition of chicken broth for the gravy and thanks for the background.
- March 10, 2011 at 5:32 AM
- The Blonde Duck said...
I haven't had chicken fried steak in too long. I'm a bad Texan.
- March 10, 2011 at 6:50 AM
- Lynn said...
I've never tried to make this Mary, it sure looks good:@)
- March 10, 2011 at 6:50 AM
- Unknown said...
Mary, this looks super duper delicious. The photo is mouth-watering. I think many cultures have their version of breaded and fried meat. Yum!
- March 10, 2011 at 6:52 AM
- JR/Mike said...
The crunchiness, the gravy...my mouth is watering right now, thanks Mary :) Your food always looks amazing!!
- March 10, 2011 at 7:03 AM
- Yvonne @ StoneGable said...
I almost hate to admit this but this recipe is my love language.I think covering steak in egg and flour and frying it, covering it with a white gravy and serving it with mashed potatoes is divine. I LOVE this recipe. YUMMY! I could eat the whole pan.
I remember eating this as a child and it was my favorite!
What a fabulous recipe. This is one I will certainl make.Thank you so much for sharing this.
xo Yvonne - March 10, 2011 at 7:14 AM
I attempted chicken fried steak for the first time last month. I was surprised at how great it tasted. I never got a great photo to post though. Your photo looks great!
- March 10, 2011 at 7:15 AM
- From the Kitchen said...
This southerner didn't meet up with chicken fried steak until we moved to Texas. And, as any Texan will tell you, it originated there = ).
Bonnie - March 10, 2011 at 7:26 AM
Throw a couple of buttermilk biscuits on that plate and you'll need a crowbar to pry me out of my chair!
- March 10, 2011 at 7:31 AM
- Tanna said...
Oh, Mary, you know you are right in the wheelhouse of Texas cooks. LOL! Chicken Fried Steak was among the very first recipes I felt the need to master when I first left home many, many moons ago. I don't even let myself think of it these days. Ahhh... it is a shame how all the admonitions to eat healthy has ruined the fun!
- March 10, 2011 at 7:34 AM
- Sonia ~ Nasi Lemak Lover said...
This is an interesting recipe, chicken and steak combo, sound really interesting, I must try one day.
- March 10, 2011 at 7:48 AM
- Janet Metzger, Artist said...
I lived in Houston, Tx for 21 years and CFS was a dining staple in that part of the country. I have not enjoyed it since.
It is a fabulous comfort food and such a treat...I think I will use this recipe this weekend...thanks!
janet xox
http://theemptynest-janet.blogspot.com/ - March 10, 2011 at 8:04 AM
- Unknown said...
Chicken fried steak is Chris' favorite meal. I try to make it for him every now and then...reminds him why he's with me!! lol Yours looks lovely!! Some scrambled eggs and a biscuit and I could be having breakfast right now!
- March 10, 2011 at 8:17 AM
- What's next said...
your's looks wonderful. I grew up with brown gravy on everything in the Miss. area and married a Texas boy who thinks the only gravy is white gravy. I think I will need to try it your way now!
- March 10, 2011 at 8:23 AM
- Barbara said...
Alton Brown comes up with some good ones, doesn't he? One of my all-time favorite salads made with edamame is his recipe.
Would you believe I've never made chicken fried steak?? But I do know the gravy is key.
Great recipe, Mary. - March 10, 2011 at 8:33 AM
- carolyn bradford said...
This looks divine! My son's both love Chicken Fried Steak so I think you've inspired me to think about fixing this for my youngest son when he returns next week from a mission's trip with his school to Nicaragua! I've been trying to think of something he would love after not having alot of good food while over there!! Thanks, Mary!
- March 10, 2011 at 8:42 AM
- Pondside said...
This is definitely something that hasn't caught on north of the 49th parallel. I remember my confusion the first time I had it in Oklahoma. No doubt about it, it's tasty, but the pale gravy put me off a little.
- March 10, 2011 at 8:42 AM
I have never tried Chicken fried steaks but have heard my friends from america raving about it! And it seems like something i would so like to work my fork and knife on!
- March 10, 2011 at 8:56 AM
- T.W. Barritt at Culinary Types said...
I've never seen Chicken Fried Steak look this good! Leave it to you to come up with the most classy comfort dishes. It's gorgeous - makes me want to whip up that recipe right now!
- March 10, 2011 at 9:04 AM
- lena said...
interesting! oh yes, we must thanks those wonderful people who have created, modified and found their way to come up with this fried steak!
- March 10, 2011 at 9:08 AM
- Sarah @ Modern Country Style said...
Oooh, that looks delcious! You have so many gorgeous recipes on your blog. However do you decide what to eat each night?!
Sarahx - March 10, 2011 at 9:10 AM
- The Food Hound said...
I now live in the South so I guess I need to hang on to this one and learn how to make it! Fried steak does sound awfully delicious :)
- March 10, 2011 at 9:16 AM
- Farida said...
This really perfect recipe, love chicken for every day.
http://childcooks.blogspot.com - March 10, 2011 at 9:21 AM
- June said...
We love it too but don't have it very often. Your versions looks wonderful Mary, and the picture's so great I felt the difference immediately on my hips. LOL
- March 10, 2011 at 9:51 AM
- Soumya Vineeth said...
My god! Im drooling, I guess this would be an item in my weekend menu for sure! drools drools!
- March 10, 2011 at 10:04 AM
- Harika baratam said...
Wow awesome dish.
- March 10, 2011 at 10:19 AM
- Jocie's Mom said...
Fantastic recipe! I grew up in Oklahoma and normally there's not much to miss there (couple stoplights, few cows and some red dirt) but this post is making me nostalgic for dinner at the neighbor's house :) Thanks for sharing!
- March 10, 2011 at 10:34 AM
- Victor said...
Love the flavor on the dish. Delicious.
- March 10, 2011 at 10:43 AM
- brandi @ BranAppetit said...
This is one of my favorite comfort meals, but I have never made it myself. Thanks for the recipe!
- March 10, 2011 at 10:48 AM
- Ginny Hartzler said...
Oh, my, this looks wonderful!!!! Maybe you can wrap it and ship some to me?? Ha ha ha!! I never make it, though I love it, because just too much fuss with the pounding, dredging, frying, then cleaning up. And really most of it that you find in restaraunts is not that good, it needs to be home made. Hope you got my comment from yesterday's post, it was very late.
- March 10, 2011 at 11:35 AM
- Heather said...
Hi Mary! Thanks for your nice comment on my blog. This chicken fried steak looks so so good and like such an indulgence. Mmm
- March 10, 2011 at 11:56 AM
- Claudia said...
I have never had this and always have been curious - so many comforting flavor and textures. Japanese???? Who knows?
- March 10, 2011 at 11:57 AM
- PeggyR said...
Yum, this sounds wonderful!
- March 10, 2011 at 12:28 PM
- Beverly said...
My sweet husband would think he had died and gone to heaven if I placed this in front of him.
Perhaps he does need a treat.♥ - March 10, 2011 at 12:31 PM
- That Girl said...
I get the name, but never really understood it. We fry a lot of things with this method and don't call them "chicken fried shrimp" or "chicken fried onion rings"
- March 10, 2011 at 12:46 PM
- Clint said...
All real men, in particular, love chicken fried steak, as well as chicken fried chicken. Yes, this is to be served with mashed potatoes covered with the gravy, which also covers the meat. You can serve a green vegetable with it and some corn bread (NOT the sweet kind of corn bread that yankees favor because the don't know any better. If you serve a salad with it, a real man won't eat it, saving his energy for the steak and spuds. Beer goes well with this dish, as does unsweetened ice tea. If you serve a dessert afterward, there will be some very serious nap time. Another great post. Let's eat.
- March 10, 2011 at 12:52 PM
- sweetlife said...
chicken fried steak is loved here in texas, thank you for featuring this comfort food dish..yum
sweetlife - March 10, 2011 at 1:05 PM
- Unknown said...
Mary this looks DIVINE! Chicken Fried Steak is one of my favorite things to order at restaurants, but I've never made it at home. I will for sure try this recipe!
- March 10, 2011 at 1:35 PM
- Katerina said...
I can understand why some people consider this as a comfort meal. There is something in this white sauce that warms your heart when you see it in front of you! Beautiful!
- March 10, 2011 at 1:53 PM
- Emily Malloy said...
I haven't had chicken fried steak in AAAGES.
This makes me want some this instant - March 10, 2011 at 1:54 PM
- Joanne said...
I've heard of chicken fried steak before but being from the northeast is not exactly conducive to ever having it. It sounds like something I should eat at least once though!
- March 10, 2011 at 2:03 PM
- briarrose said...
Drool worthy. I haven't made chicken fried steak in so long...so very long.
- March 10, 2011 at 2:09 PM
- ♥Sugar♥Plum♥Fairy♥ said...
I jus saw the chicken fried steak recently and if am not mistaken on PW's site.
And im craving ever since.
So wonderfully good.
And that butter chicken , absolutely delish, i love u added the green peas , i add them too , not only for the color but coz i love the pea sized , literally , sweeties.
All the foos happening here is soo delicious , it gets me hungry and i loveee it. - March 10, 2011 at 2:15 PM
- La Bella Cooks said...
A delightful comfort food classic with a gorgeous sauce. Pure heavenly indulgence!
- March 10, 2011 at 2:46 PM
- nanny said...
Oh my goodness, that looks perfect!!! Mashed potatoes on the side and I think I would eat myself into oblivion....
Actually I think I will use this recipe tonight...I have elk steaks thawed and ready to be chicken fried!!! - March 10, 2011 at 2:51 PM
- Lauren Hairston said...
I grew up in Oklahoma and I love chicken fried steak! What's funny is how regional it is--it's nearly impossible to find one here in Kansas. At least, one that hasn't come from the freezer section at Sam's Club. :-(
- March 10, 2011 at 3:59 PM
- teresa said...
i'm crazy about chicken fried steak! this looks incredible!
- March 10, 2011 at 4:52 PM
- Mary @Delightful Bitefuls said...
Oh Mary! This looks incredibly delicious and looks perfect! My hubby will love this!
Mary xx
Delightful Bitefuls - March 10, 2011 at 5:01 PM
What a great recipe! I grew up in the South and this was a staple!
- March 10, 2011 at 5:05 PM
- Beth said...
This looks so good! Thanks for passing along this wonderful recipe.
- March 10, 2011 at 5:28 PM
- Deana Sidney said...
I made butter chicken last night... you are really tempting me with this too... what a great dish. It really is comfort food!
- March 10, 2011 at 5:57 PM
- claire said...
Holy cow! This is my fav thing in the entire world! I just gave up fried foods for lent and I am feeling a little vulnerable after seeing your post! :)
- March 10, 2011 at 5:59 PM
- Diana's Cocina said...
Chicken fried steak is a must here in Texas ~ Yours looks divine!
- March 10, 2011 at 8:05 PM
- ann@Apples and twinkies said...
What a great picture of a really comforting dish.
- March 10, 2011 at 9:08 PM
- Rita said...
Of course I have heard of this, read about it but never tasted it.
you really don't see this on any menu around here, Sure looks good.
Rita - March 10, 2011 at 10:38 PM
- Elin said...
Mary...this is so mouth-watering. Looking at it now makes me hungry. It does look like tonkatsu but I still think that it originates from the States :) Whatever the answer is this CFS makes me hungry.
Have a nice day and God bless,
Elin - March 11, 2011 at 12:22 AM
- David said...
Mary, Chicken Fried Steak is one of my all time favorites but we've never made it at home. I've always had it when we were out at a restaurant. Maybe I'll give this simple recipe a try! Take Care, Big Daddy Dave
- March 11, 2011 at 1:02 AM
thank you for this, I have never heard of it before :)
- March 11, 2011 at 1:37 AM
- Pattie @ Olla-Podrida said...
Chicken Fired Steak is one of my favorite foods. This recipe is so different from the others I've tried as they call for the use of cube steak, which, in itself, is a rather tough meat no matter what you do to it. I'm going to give yours a try. The picture is mouth-watering.
- March 11, 2011 at 1:57 PM
- Candace said...
ohmygoodness! That looks so good! Being from the south, chicken fried steak was always available but I rarely ate it. Now that I'm in New England where I have yet to see it on the menu anywhere, I could eat a platter of the stuff and then follow it with one of your ah-mazing Double Chocolate mint Brownies. :)
Thanks so much for the recipes! I may make the brownies for dessert tonight! - March 11, 2011 at 6:23 PM
- Julie said...
Chicken fried steak, my favorite comfort food!!! The gravy is my favorite kind of gravy. Another wonderful dish!
- March 11, 2011 at 9:08 PM
Ohhh, a favorite comfort food for sure. Perfectly cooked , sauced, and photographed!
- March 11, 2011 at 10:44 PM
- Elaine said...
This is one of my mom's favorite comfort foods. It looks delicious.
- March 12, 2011 at 10:53 AM
- Unknown said...
This was one of my favorite things to eat growing up. Yours looks delicious!
- March 16, 2011 at 9:46 AM


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Letters Containing Ricin Sent to President, Two Senators [UPDATED]
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Home » Fred Records » FRITH, FRED: Guitar Solos
FRITH, FRED: Guitar Solos
The original breathtaking solo record that introduced Fred's new instrument and his radical new playing techniques - already in a high state of evolution. Nearly 30 years later it's still almost shocking and has deservedly become a landmark record in the history of C20 guitar. Remastered by Fred to be as close as currently possible to the original recording and repackaged.
Only available at this price as part of the ReR Sale Offer (minimum) 4 titles)
Code: ReRFRO02
Price: £5.00


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Mr. President, today is the 37th anniversary of the Helsinki process. Starting with the signing of the Helsinki Final Act on August 1, 1975, this process began as an ongoing conference which helped end the Cold War and reunite Europe. It has continued as a Vienna-based organization that today seeks to resolve regional conflicts and promote democratic development and the rule of law throughout the region.
While serving in both chambers of the U.S. Congress, it has been a unique and rewarding privilege to engage in this diplomatic process and its parliamentary component as a member and chairman of the U.S. Helsinki Commission, with the goal of improving the lives of everyday people. While they may be citizens of other countries, promoting their human rights and fundamental freedoms helps us to protect our own. It is, therefore, in our national interest to engage in this process.
On this anniversary, however, I do want to focus on three U.S. citizens who suffered the ultimate violation of their human rights when they were taken into a field and shot, deliberately murdered, in July 1999 by a special operations unit under the control the Interior Ministry in Serbia. They were brothers: Ylli, Agron and Mehmet Bytyqi.
The Bytyqi brothers were Albanian-Americans from New York. Earlier in 1999, they went to Kosovo to fight as members of the Kosovo Liberation Army in a conflict which eventually prompted a NATO military intervention designed to stop Serbian leader Slobodan Milosevic and his forces. When the conflict ended, the Bytyqi brothers assisted ethnic Roma neighbors of their mother in Kosovo by escorting them to the Serbian border. Accidently straying into Serbian territory, they were arrested and sentenced to 2 weeks in jail for illegal entry. When released from prison, they were not freed. Instead, the Bytyqi brothers were transported to an Interior Ministry training camp in eastern Serbia, where they were brutally executed and buried in a mass grave with 75 other ethnic Albanians from Kosovo. Two years later, after the fall of the Milosevic regime, their bodies were recovered and repatriated to the United States for burial. Ylli, Agron and Mehmet were never given a fair and public trial, an opportunity to defend themselves, or any semblance of due process. Their post-conflict, extrajudicial killing was cold-blooded murder.
In the last decade Serbia has made a remarkable recovery from the Milosevic era. I saw this myself last year when I visited Belgrade. This progress, however, has not sufficiently infiltrated the Interior Ministry, affording protection to those who participated in the Bytyqi murders and other egregious Milosevic-era crimes. Nobody has been held accountable for the Bytyqi murders. Those in command of the camp and the forces operating there have never been charged.
The same situation applies to the April 1999 murder of prominent journalist and editor Slavko Curuvija, who testified before the Helsinki Commission on the abuses of the Milosevic regime just months before. There needs to be justice in each of these cases, but together with other unresolved cases they symbolize the lack of transparency and reform in Serbia's Interior Ministry to this day. Combined with continued denials of what transpired under Milosevic in the 1990s, including the 1995 genocide at Srebrenica in neighboring Bosnia, these cases show that Serbia has not completely put an ugly era in its past behind it. For that reason, not only does the surviving Bytyqi family in New York, as well as the friends and family of Slavko Curuvija, still need to have the satisfaction of justice. The people of Serbia need to see justice triumph in their country as well.
I want to thank the U.S. Mission to the OSCE in Vienna, which under the leadership of Ambassador Ian Kelly continues to move the Helsinki process forward, for recently raising the Bytyqi murders and calling for justice. I also want to commend the nominee for U.S. Ambassador to Serbia, Michael David Kirby, for responding to my question on the Bytyqi and Curuvija cases at his Foreign Relations Committee hearing by expressing his commitment, if confirmed, to make justice in these cases a priority matter. On this anniversary of the Helsinki Final Act, I join their call for justice.


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LYON, France – INTERPOL has launched Project Scale, a global initiative to detect, suppress and combat fisheries crime which is estimated to cost the global economy up to USD 23 billion each year and is linked to other forms of serious transnational crime including corruption, money laundering, fraud, human and drugs trafficking.
Funded by the Norwegian Ministry of Foreign Affairs, the Norwegian Agency for Development Cooperation (NORAD) and The Pew Charitable Trusts, in addition to raising awareness of fisheries crime, Project Scale will coordinate operations to target this criminal activity, disrupt trafficking routes and harmonize national and regional enforcement efforts.
With the project unveiled at INTERPOL's International Fisheries Enforcement Conference (26 February) at the General Secretariat Headquarters in Lyon, France, INTERPOL's Executive Director of Police Services, Jean-Michel Louboutin said Project Scale will 'close the net on criminals who are exploiting the world's natural resources.'
"INTERPOL's global network and databases means that information about fisheries crime can be exchanged and acted upon in real time, and provide vital training to ensure that frontline officers have the knowledge and expertise they need.
"Tackling transnational crime cannot be done without support and partnerships, and Project Scale will see INTERPOL work with all those involved – law enforcement, non-governmental agencies and the private sector – in providing a unified and collective response to fisheries crime," added Mr Louboutin.
In his keynote address to the 200 participants from 63 countries, former President of Costa Rica José María Figueres highlighted the need for increased governance in the area of illegal fishing.
"Project Scale, led by INTERPOL, is a wonderful step forward in identifying, reducing and hopefully stopping illegal fishing by adopting a comprehensive approach to the problem," said Mr Figueres, co-chair of The Global Ocean Commission.
"Illegal fishing is a problem where we are long on scientific and practical solutions, but where we need to develop political will," added Mr Figueres.
Arne Benjaminsen, Secretary General of Norway's Ministry of Fisheries and Coastal Affairs said, "Project Scale is a unique initiative and given the transnational crime links to illegal fishing, I am convinced of the need for INTERPOL to be involved in addressing this global problem.
"This is the first time in history that transnational fisheries crimes are being discussed at the global level and underlines the need for global cooperation in investigating the criminal aspects tied to illegal fishing," added Mr Benjaminsen.
"Preserving the seas from illegal fishing is equivalent to the last buffalo hunt," said Josh Reichert, Executive Vice President of the Pew Charitable Trusts.
"This conference and Project Scale is a vital part of our vision of a global system to stop fisheries crime and is the beginning of new efforts by the international community to significantly reduce illegal fishing."
In addition to undermining resource conservation, fisheries crime threatens food security and livelihoods and can destabilize vulnerable coastal regions. Among the illegal activities carried out are the harvesting of prohibited species, and fishing out-of-season, over the set quota or without a license.
"As with all types of environmental crime, developing awareness among law enforcement and governments is essential, to ensure that appropriate legislation is in place so that police can take action," said David Higgins, Head of INTERPOL's Environmental Crime Programme.
"Project Scale is the latest in INTERPOL's ongoing efforts to support our member countries to more effectively tackle environmental crime no matter where it is committed," added Mr Higgins.
Project Scale, which will gather and analyse information and intelligence on all types of crime linked with illegal fishing, including tax and customs evasion, will be supported by the creation of a Fisheries Crime Working Group and National Environment Security Task Forces.


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The below T&Cs (including prices and taxes) are provided by Europcar and may change without notice to VroomVroomVroom.com.
Modifying your booking may change the original quoted price. For details on how to modify your booking please click the My Booking tab above.
For US citizens
Some US credit cards and personal car insurance policies do provide car rental insurance so please check with your credit card provider and personal auto insurance policy for details.
Visiting the US from another country
It is illegal to drive in the US without car insurance. Your travel insurance probably only covers the excess so check the fine print in your travel insurance policy.
For more information please see our U.S. car rental insurance guide.
Additional authorized operators can be added at the time of rental or at any Advantage rental location. The primary renter and each Additional Authorized Operator must be present to sign the rental agreement and must meet normal rental qualifications, such as showing a valid driver license, and meeting all age requirements.
Additional Driver Fees: USD 12.00 per day for each Additional Authorized Operator.
Renters and additional drivers must be at least 21 years of age with valid driver's license and major credit card issued in their own name. For renters who are 21-24 years old an age differential charge of 25 USD/day will apply.
Where a Credit Card is required to Guarantee a reservation, you must cancel more than 24 hours in advance or you will be charged a minimum of one day rental charges plus taxes and appropriate fees.
An acceptable valid driver's license issued in your country of residence must be presented at the time of rental. The driver's license must be valid for the entire rental period.
If the driver's license is in a language other than English an international driver's permit is recommended and must be accompanied by a valid driver's license issued from your home country, you will not be allowed to rent with only an international driver's permit.
The renters driving license country MUST match the point of sale of the product reserved , if not the correct point of sale product will be applied at time of rental which may occur additional charges.
Child Seats Infant (CSI) - Infant seats are available for back seat use only. The cost is 11.99 USD/day with a 70 USD maximum. The infant seats are for infants from 5-20 pounds up to 26 inches long. The renter will be provided with the manufacturer's installation instructions at the counter so he/she can correctly install the seat.
Child Seat Toddler (CST) - Toddler seats are available for back seat use only. The cost is 11.99 USD/day, maximum 70 USD. Toddler seats are for children weighing from 20-40 pounds up to 40 inches tall. The renter will be provided with the manufacturer's installation instructions at the counter so he/she can correctly install the seat.
Child Seat Booster (BST) - Booster seats are available for back seat use only. The cost is 11.99 USD/day, maximum 70 USD. The booster seats are for children weighing from 40-100 pounds, from 35-54 inches tall.
Hand Control Right (HCR) /Hand Control Left (HCL) - A device that attaches to the brake and gas pedal is available for handicapped drivers. This allows a person to drive the vehicle without using legs. It is available at no additional cost. Equipment must be reserved with 5 days advance notice. If advance notice is not given, equipment may be unavailable. Renters must bring their own parking permit as Advantage does not provide handicapped ID cards or car stickers. Advantage also makes every effort to provide our renters with a physical disability with a two or four door car, but we cannot confirm a particular make or model.
Ski Rack/Snow Tires (SKV) - Ski equipped vehicles are available at select locations. This includes mud/all weather tires and ski racks. The cost is 11.99 USD/day. **CHAINS ARE NOT AVAILABLE**
GPS Travel Tablet (MTECH) - portable GPS Plus systems are available at many locations for a cost of up to 19.95 USD/day. Replacement cost is 500 USD.
Advantage has three refueling options available to meet your needs. 1) FUEL NOW - you may purchase a tank of gas from Advantage at the time of rental and return the vehicle with as little gas as you like. Please be aware that we are unable to issue a refund for unused fuel.
However, this method eliminates the need for you to refuel the tank prior to returning.
2) FUEL LATER - You can let us refuel for you. You pay for the fuel required to replace the fuel you used and for the service and convenience of refueling the tank.
3) SELF SERVE -You refuel the tank yourself immediately prior to returning the vehicle. Pricing for each option varies and is available at the rental counter.
Supplemental Liability Insurance (SLI) is available for an additional daily charge for each rental day. Supplemental Liability Insurance (SLI) is a secondary insurance product that picks up where primary liability (state statutory limits) leaves off. When combined with primary liability coverage, SLI provides the renter and any authorized driver up to 1,000,000 USD of liability protection for third party claims due to bodily injury or property damage. In order for SLI to pay on a claim, however, the state statutory limits must first at least be satisfied. The policy will respond only after all other available insurance has been exhausted.
Personal Accident Insurance (PAI) coverage is available in combination with Personal Effects Coverage (PEC) for an additional daily charge for each rental day. PAI coverage: Benefit Schedule Renter/Each Passenger Accidental Death USD 250,000.00 / USD 100,000.00 Accidental Medical Expenses (reimbursed) not to exceed USD 2,500.00 Ambulance Expenses not to exceed USD 500.00. Total benefits for any one accident are limited to USD 458,000.00 and are payable in addition to any other coverage for which you, authorized drivers or your passengers are eligible. However, your benefits provided by other coverage may be affected by the PAI benefits. If this coverage is accepted, the benefits for you apply to all accidental injuries during your rental period, regardless of whether you are actually in the car. Your passengers are also covered, but only for incidents occurring while they occupy the Advantage rental car.
Personal Effects Coverage (PEC) offered in combination with PAI, is an option that insures against risk of theft or damage to help protect your personal belongings while renting from Advantage. The maximum coverage per person is USD 750.00 with the maximum total benefit for any one occurrence, regardless of the number of persons, being USD 2,000.00. There is no deductible for PEC.
Please note that PAI and PEC are not available separately and must be taken in combination.
Some exclusions and coverage conditions will apply. Please see counter agent and brochure for terms and conditions of the above products.
Loss Damage Waiver (LDW) is available for purchase at the time of rental. In most states, in the event of any other loss or damage to the car, regardless of fault, your financial responsibility extends to the full value of the car at the time of rental, less its salvage value, plus expenses for towing, storage impound fees, an administrative fee and a reasonable charge for loss of use. If your responsibility differs in the state in which you rent, it will be stated in Paragraph 4, of the Rental Agreement.
In California, in the event of any loss or damage to the car regardless of fault, your financial responsibility will in no event exceed the fair market value, plus actual charges for towing, storage, impound fees, and an administrative fee. In California and Nevada, your responsibility for loss or damage to the car from vandalism unrelated to theft will not exceed USD 500.00 and you are not responsible for theft, regardless of purchasing LDW, unless the theft results from your fault. Your responsibility for theft of the car shall not exceed the reasonable costs incurred by Advantage for loss due to theft up to its fair market value, if it is established that you or any authorized operator failed to exercise reasonable care or aided or abetted in the theft.
Customers wishing to rent who reside within 65 mile radius of location where rental transaction is to be opened must present a return flight segment of a round trip airline ticket or electronic ticket for a flight leaving from within the renting state.
Customers who reside within the 65 mile radius without a return airline ticket and wish to rent a car will be required to show: written proof of liability insurance covering injury to third persons or their property and collision and comprehensive insurance covering any Advantage vehicle while on rent.
If the Europcar agent is unable to verify proof when calling the insurance company, the rental transaction will be declined. Renters traveling on official government business, on military leave, or with an approved CID number are exempt from the local renter policy.
Advantage accepts the following form of payments: most major credit/charge cards, and most debit cards. Cash is an acceptable form of payment at time of return at most locations, not at time of rental. Acceptable charge cards include American Express / MasterCard /Discover / Visa / BankAmericard / Optima Amex.
Credit cards must have the available credit for the estimated amount of rental charges plus up to $200 in order to secure the rental.
Debit/check cards must have the available funds of the estimated amount of rental charges plus up to $350 in order to secure the rental. Eligible debit cards must have Visa, MasterCard or Discover logo.
Stored value/prepaid/gift cards are not acceptable to qualify for rental however these cards may be used for payment at return.
Please note that at the time of rental you will need to present 1) a current driver license and 2) a valid credit or charge card in the renter's name. Use of a debit card to rent a vehicle is subject to review of your credit history at the time of your rental. (Note: A confirmation of your reservation does not mean that your debit/check card is acceptable to Advantage).
Refunds of your deposit or any other funds owed to you are posted by upon close of your contract when you return the vehicle. However, depending on your financial institution, can take up to 21 days to process.
Advantage vehicles may be driven into Canada. They do not require presentation of liability protection letters, certificates or stickers at customs. A passport is now required to enter Canada. Canadian customs and excise regulations prohibit Canadian residents from driving United States rental vehicles in Canada and returning to the United States.
Advantage vehicles may not be driven into Mexico.


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I usually think of myself as a realistic person, but also believe that good things come to those who think positively. Seating on the couch without actually doing anything will get you nowhere, but keeping a positive attitude towards life and being grateful for what you already have may help you succeed.
The Pollyanna side of me worked hard last Saturday – at least for the entire time this cake was in the oven. Even though I used a larger pan than the one called for in the recipe it still got very full. After reluctantly placing the cake in the oven all I could do was hope for the best. Using the correct pan - which I firmly believe not to be the one in the recipe - would have delivered a much prettier and fluffier cake, I'm sure. But in the end the batter did not overflow and the cake turned out very moist - due to the yogurt - and tasted good. St. Lawrence would be proud. :D
Lime yogurt cake
from here
220g unsalted butter, melted and cooled
330g caster sugar
2 eggs
250g Greek style yogurt
¼ cup (60ml) lime juice
1 ½ tablespoons lime zest
2 cups (280g) all purpose flour
2 teaspoons baking powder
1 ½ cups (210g) confectioners' sugar, sifted
1 ½ tablespoons lime juice
1 ½ tablespoons water
lime zest, to decorate
Preheat the oven to 160ºC/320ºF. Grease a 10x20cm* loaf pan and line the bottom with baking paper.
Place the butter and sugar in the bowl of an electric mixer and beat until combined. Add the eggs, one at a time, and beat to incorporate. Beat in the yogurt, lime juice and zest. Sift the flour and baking powder over the batter and beat to incorporate.
Pour the batter into prepared pan and bake for 1 hour and 15 minutes or until a skewer inserted in the center of the cake comes out clean. Remove from the oven and let cool in the pan.
Make the icing: place all the ingredients in a bowl and mix well. Add a few drops of water if necessary.
Turn the cake onto a serving plate, drizzle with the icing and sprinkle with the zest.
* I used a 10.5x26cm loaf pan and the batter almost overflew :(
Serves 8-10