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Previous Lesson
Complete and Continue
Reach More People. Sell More Art.
Getting Started
The Big "Why?" (1:36)
It's Not About One Thing. It's About Everything. (0:53)
One Size Does Not Fit All (0:45)
My Promise to You (0:38)
Let's Do It! (0:39)
Creating Effective Artist Emails
Preview (0:46)
What Do We Mean by "Effective"? (0:18)
The Myths and Realities of Email Marketing (4:50)
Elements of Effective Artist Emails (4:08)
The Power of the Two-Step (2:05)
Popular Email Marketing Platforms (2:28)
Demo: Creating Your Email in MailChimp (7:33)
Growing Your Email List (2:35)
Facebook for Artists
Preview (0:32)
Why Social Media Matters (1:53)
Social Media Landscape | Where Should You Focus? (1:10)
Facebook Basics: Introduction to Facebook, Profile Pages vs. Business Pages (4:52)
Facebook Basics: Creating Effective Posts (2:20)
Facebook Basics: Brand Post Examples (8:56)
Facebook Basics: Sales Pitch Post Examples (3:19)
Facebook Advanced: Creating a Facebook Business Page (11:22)
Facebook Advanced: Creating Promoted Posts (14:45)
Instagram for Artists
Instagram Basics: Introduction to Instagram (4:26)
Instagram Basics: Creating Your First Post (5:23)
Instagram Basics: Creating Effective Posts (1:16)
Instagram Basics: Brand Post Examples (2:51)
Instagram Basics: Sales Pitch Post Examples (1:50)
Instagram Advanced: Creating Promoted Posts (7:21)
Growing Your Followers: The Dos and Don'ts (2:19)
Artist Websites That Work!
Preview (0:56)
The Importance of a Great Website (0:56)
Options for Selling Your Work Online (2:34)
Elements of an Effective Artist Website (8:33)
A Short Story With a Big Point (1:25)
Getting Into Galleries and Shows
Preview (1:06)
Where Do You Fit? (4:23)
Finding and Contacting Galleries (How to Stand Out) (12:54)
Applying to Juried Shows (2:43)
Should You Donate to Art Auctions? (2:37)
Are Art Fairs Really Worth It? (2:50)
Making the Sale
Preview (1:20)
Direct vs. Indirect Sales - Can They Coexist? (2:59)
Pricing Your Art (4:32)
Key Factors in Making the Sale (6:22)
Overcoming Common Objections (10:23)
The Power of the Preview (2:31)
Bringing It All Together
Preview (0:21)
Congratulations are in Order! (1:11)
Connecting the Dots (4:04)
Options for Selling Your Work Online
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Okay *deep breath* trying to stay calm here. The extreme cuteness of this post may send me into a large bout of squeeing at any second. I finally got off my arse and started my Easter baking and this idea has been growing in my baking brain for a long time now. Slowly I've been adding and subtracting little details. These Bunny Macarons are the companion to my Piggy Macarons which I love oh so much. AREN'T THEY FREAKIN ADORABLE?! Sorry, I'm getting very carried away. But really, I don't think I've ever baked anything this cute before.
Marshmallows. And hot cross buns, but let's save that for another post. So after successfully making piggies, I knew the only logical next step was Easter Bunnies. With fat white tails piped onto their cute macaron bums. And chocolate marshmallow icing. Look at that cute little bunny butt!
Bunny Macarons with Chocolate Marshmallow Icing
(makes 10-12 macarons, depending on size)
100g aged egg whites (you can use fresh eggs too, just make sure they are room temperature. I always use fresh these days, and zap it in the microwave on defrost for 10 seconds)
110g almond meal, dried in a cool (100 degrees C or less) oven for 5 minutes and sifted
200g icing sugar
50g caster sugar
Optional: 1 tsp powdered egg whites (available from The Essential Ingredient)
pink powdered food colouring
For the Chocolate Marshmallow icing:
2 egg whites
1/2 cup sugar
1/8 tsp cream of tartar
1/4 tsp pure vanilla extract
100g dark chocolate, melted
To decorate: liquid black food colouring (available from the supermarket) or edible ink pens, chocolate sprinkles, sugar balls/cachous
Line two baking sheets with baking paper. Place icing sugar in food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse for about 30 seconds to combine. Place in a large mixing bowl and set aside. Using an electric mixer, beat egg whites and egg white powder in a medium mixing bowl until the egg white powder dissolves and it reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks.
Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white (you really want to beat all the large bubbles out of the mixture, be rough!), then mix carefully as the dry mixture becomes incorporated and it starts to become shiny again. IMPORTANT: Just as the mixture has become incorporated, place about 1/2 cup of the mixture in a separate bowl and set aside (to be used for the white bunny tails). Add pink food colouring to the remaining mixture and mix until the correct consistency. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds. Place in a piping bag and pipe rounds of about 3cm diameter on baking sheets, about 5-6 on each sheet or silicon baking mats. Make sure you leave enough space above each round so you can pipe the two ears for each bunny face (remember to only pipe ears on half the rounds, leaving the rest for the backs of the bunnies). Gently rap your baking sheets on your bench top to remove any extra bubbles from your piped shells.
It is up to you what you use to decorate your bunnies, and this will decide when they are added. I added the white sugar balls (you could use silver cachous) for the noses and long chocolate sprinkles as the whiskers right after piping, using tweezers. If you prefer to draw the whiskers on, do this after baking. Leave your shells to dry for about 30 minutes, then mix the remaining white macaron batter to the correct consistency and place in a small piping bag and pipe the tails on the centre of the piped rounds that do not have ears. Leave this to dry again for at least half an hour, so that when you press the surface of one gently it does not break. This will help prevent any cracking and help the feet to form on the macs. Preheat your oven to 140-150 degrees C. Place on top of an overturned roasting tray or another baking sheet if your sheets are not professional grade, for better heat distribution. Bake for 15-18 minutes, depending on the size of your shells. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely. Use a skewer dipped in black food colouring or edible ink pens to draw on eyes (and whiskers if you choose).
To prepare the marshmallow icing, place egg whites, sugar, and cream of tartar in a heatproof bowl. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes. Remove from heat and whisk with an electric mixer, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla and melted chocolate, and mix until combined. Place in a piping bag and pipe on to rounds, pairing each bunny face with a bunny bum :) Store in the fridge overnight in an airtight container. Serve at room temperature.


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The cookie dough recipe is straightforward. Walnuts were added to the dough, and if you prefer your chocolate chip cookies without nuts you could omit them. The walnuts were particularly enjoyable in this cookie though. I mean it seems like they would be since these cookies were for Kurt not me. The ganache filling was started in the usual way. Cream was warmed with corn syrup, and that was poured over chocolate. The chocolate was whisked to a smooth state, and then the recipe called for creme fraiche to be added. I had never added creme fraiche to a ganache before. Butter, yes, but not creme fraiche. The finished ganache was chilled for 30 minutes before being spread on half the cookies. I noticed that my cookies turned a little darker than those pictured in the magazine. Next time, I'll check on them before the end of the 12 minute baking time.
So, after baking the cookies, making the ganache, and filling the sandwiches, I gave up the notion that these were just for Kurt. I had tasted a plain cookie and quite liked it, but the sandwiched cookies with this chocolate filling were just crazy. I want to say the creme fraiche made the ganache a little more like chocolate pudding, but I really didn't think about it for long. I was too busy trying to prevent myself from devouring every last cookie before Kurt even got home.


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SAN ANTONIO — Danny Green and Gary Neal aren't NBA royalty like LeBron James.
Either undrafted or unwanted, they were once more likely to be found playing in summer league or some other country than against the mighty Miami Heat.
On Tuesday, they led the San Antonio Spurs to one of the best-shooting, biggest blowouts in NBA Finals history.
Green made seven of the Spurs' finals-record 16 3-pointers, Tim Duncan had 12 points and 14 rebounds, and the Spurs clobbered the Heat 113-77 on Tuesday night to take 2-1 lead in the series.
Green scored 27 points and Gary Neal made six 3-pointers while scoring 24 as San Antonio went 16 of 32 from behind the arc, rolling to the third-biggest victory in finals history.
"Those guys shot incredibly," Duncan said. "Gave us the breathing room when we needed it."
Neal could be even more important going forward, after starting point guard Tony Parker revealed fresh concerns about his sore hamstring. He plans to get an MRI on Wednesday.
Duncan bounced back from his worst game ever in the finals, and the Spurs' combination of fresh faces and old reliables dominated the NBA's winningest team before an eager crowd that hadn't seen the finals here since 2007.
"It shouldn't be a surprise," said Spurs coach Gregg Popovich. "These are the last two teams standing. I don't think either one of them is going to get down if they have a bad night."
The Spurs were as good as fans remembered in the old days, shutting down James until they had built a huge lead late in the third quarter.
James finished with 15 points and 11 rebounds, but missed 11 of his first 13 shots against the excellent defense of Kawhi Leonard, who had 14 points and 12 rebounds.
"Honestly, I just have to play better," James said. "I can't have a performance like tonight and expect to win."
Game 4 is Thursday here, where the Heat are 3-22 in the regular season and so far zero wins and one really bad beating in the postseason.
"We got what we deserved," Heat coach Erik Spoelstra said. "I didn't even recognize the team that was out there tonight."
Duncan shot 3 of 13 for nine points, his worst performance ever in his 25 NBA Finals games, in the Heat's 103-84 victory Sunday. Parker wasn't much better, shooting 5 of 14 and committing five turnovers, and Manu Ginobili admitted afterward the veteran trio had to play well for the Spurs to win.
They were fine, but the lesser-knowns were better.
Parker and Ginobili combined for 14 assists, but the bigger story was the guys who had never played on this stage before.
— Neal, who went undrafted after playing for LaSalle and Towson, then playing overseas for three seasons in Italy, Spain and Turkey.
—Green, who had been cut multiple times — including by James' Cavaliers — and now has the shot to stick.
—Leonard, the draft-night trade acquisition from San Diego State who played the NBA's four-time MVP to a stalemate.
"It's a dream come true," Neal said. "Me and Danny both went through a lot of stuff together. We were guys that showed up two hours before practice started to get shots up and to prove to the coaching staff that we belong, and we're going to do whatever we need to do to get minutes.
"So me and Danny, we were able to play great tonight."
Mike Miller made all five 3-pointers and scored 15 points for the Heat, who broke open Sunday's game and seized momentum in the series with a 33-5 run in the second half.
The Spurs seized it right back, improving to 18-7 in the finals, the best winning percentage of any team with 20 or more games.
A brief flurry by James had Miami within 15 after three quarters, but Neal, Green and Leonard combined on a 13-0 run to open the fourth, Green's 3-pointer making it 91-63.
"All of my teammates and Pop. They do a great job of encouraging me. They continue to tell me to shoot the ball. They continue to tell me whenever I'm open, to let it fly," Green said.
The NBA hadn't made its way along San Antonio's River Walk this late in the season since 2007, and fans couldn't wait to have the Spurs back. They sang and danced and clapped around the concourse and in their seats, as if their favorite rock band had returned for a concert.
And they were thrilled to see the Duncan they recognized from his first 24 finals appearances.
He got right on the board in this one, with a short jumper 20 seconds into the game. The Spurs, who had played from behind most of the series, had a 24-20 lead after making 11 of 18 shots in the first quarter.
Duncan hit a pair of three throws and another basket, and after a jumper by Neal, he threw a long outlet to Leonard for a dunk that made it 40-30.
Neal's 3 made it 43-32, but Miller hit a pair of 3-pointers in a 12-1 run that tied it at 44 with 37 seconds in the half, the Heat appearing set to go into the half with momentum. But Parker drilled a 3 from the corner, and after Green blocked James' shot, the Spurs rushed it up for a 3-pointer by Neal that fell at the buzzer, the reserve guard pointing back toward his defenders before the Spurs headed to the locker room with a 50-44 advantage.
The party played on all right, with a huge roar when Tracy McGrady, a former perennial All-Star now in his first finals appearance as a member of the Spurs' bench, checked in midway through the fourth quarter. He was scoreless with three assists.
James started 2 for 13, then made his final four shots of the third as the Heat got within 13 before Ginobili fired a nifty pass to Tiago Splitter under the basket for a score with 0.1 seconds remaining, making it 78-63 and setting the stage for the big fourth-quarter finish.
"They came out in the third quarter and they kicked our butt pretty good and frustration started to set in," the Heat's Dwyane Wade said.
It was a potentially pivotal victory for the Spurs in their quest to go 5 for 5 in the finals. Since the NBA Finals went to a 2-3-2 format in 1985, the Game 3 winner when the series was tied 1-1 has gone on to win 12 of the 13 titles — though the Heat were the lone one that didn't, in 2011.
Notes: The previous NBA Finals record for a team was 14 3-pointers, held by three teams. ... Miami's first victory in San Antonio came on Dec. 23, 1996, in its 11th try. David Robinson broke his left foot in the second quarter of the Heat's 90-79 victory, missed the rest of the season, and the Spurs fell into the lottery, which they ended up winning so they could take Duncan with the No. 1 pick in the 1997 draft.


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GOP roadmap calls for outreach to immigrants, gays
Published 12:00 am Monday, March 18, 2013
WASHINGTON (AP) — The Republican National Committee formally endorsed immigration reform on Monday and outlined plans for a $10 million outreach to minority groups — gay voters among them — as part of a strategy to make the GOP more "welcoming and inclusive" for voters who overwhelmingly supported Democrats in 2012.
In a report released Monday, the RNC says that the way the party communicates its principles isn't resonating widely enough and that focus groups perceive the party as "narrow minded," "out of touch" and "stuffy old men."
"The perception that we're the party of the rich unfortunately continues to grow," Reince Priebus, the RNC chair, said in a Monday morning speech.
To broaden its appeal, the party must reach out to minority voters and others, according to one recommendation in the report: "We must embrace and champion comprehensive immigration reform. If we do not, our party's appeal will continue to shrink," it said.
Party leaders have crafted dozens of recommendations following a months-long self-examination prompted by last year's painful election losses. The report also calls on Republicans to take a harder line with corporate America, loosen political fundraising laws in Washington and in state capitals, and cut in half the number of candidate debates in a shortened 2016 presidential primary calendar.
"When Republicans lost in November, it was a wakeup call," Priebus said.
The Republican National Committee's shift on minority outreach may be the most visible change in the coming months.
Priebus plans to dispatch hundreds of paid workers into Hispanic, black and Asian communities across the nation by the end of the summer, a $10 million effort meant to rival President Barack Obama's national political machine.
The RNC will also push for a tone of "tolerance and respect" in the immigration debate, create "senior level advisory councils" focused on minority groups, and establish "swearing in citizenship teams" to connect with new voters immediately after swearing-in ceremonies.
"We need to go to communities where Republicans do not normally go to listen and make our case," the report says. "We need to campaign among Hispanic, black, Asian and gay Americans and demonstrate that we care about them, too."
The recommendations will not be well received in all corners of the Republican Party.
Some Republicans, Florida Sen. Marco Rubio among them, are working toward bipartisan immigration reform that is likely to include a pathway to citizenship for illegal immigrants — sometimes called "amnesty." Conservative commentator Ann Coulter ripped the idea in a speech to the Conservative Political Action Conference over the weekend.
"If amnesty goes through, America becomes California and no Republican will ever win another national election," Coulter said.
A veteran Republican strategist and one of the report's authors, Sally Bradshaw, acknowledged Monday that there would be opposition within the party, but said "other Republicans are starting to step up."
"There is not an easy path for this," she said. "These are difficult recommendations."
The RNC's recommendations follow an extensive look at what went wrong in 2012.
Priebus tapped a handful of respected party leaders to examine how the GOP could better talk with voters, raise money from donors and learn from Democrats' tactics. The report also suggests that party officials could lean more on independent groups such as super political action committees to fund television advertising campaigns, allowing the Republican National Committee to focus on strategy and contacting voters.
Ari Fleischer, White House press secretary under former president George W. Bush, and Bradshaw, a top adviser to former Florida Gov. Jeb Bush, were among those leading the inquiry. Republican National Committeeman Henry Barbour, a GOP strategist and nephew of former Mississippi Gov. Haley Barbour, was also part of the group. RNC members Zori Fonalledas of Puerto Rico and Glenn McCall of South Carolina rounded out the five-person committee that listened to Republicans' ideas and frustrations.
Those leaders heard from 50,000 rank-and-file members about how to respond to the nation's shifting demographics.
Priebus planned a full-scale rollout of their recommendations Monday, although the proposals — particularly those affecting the presidential primary calendar — are far from a done deal. They would have to win the approval of the 168-member RNC and then each state's election chief would have to abide by the party's proposed calendar.
The report recommends reducing the number of presidential primary debates to approximately 10 to 12, with the first scheduled no earlier than Sept. 1, 2015. It calls for the primary calendar to begin with the traditional "carve out" states — such as Iowa and New Hampshire — before moving to a major reorganization, such as a "regional primary system" finished by mid-May.
While there was much focus on the nuts and bolts of politics, the report also offers extensive recommendations for how Republicans communicate with voters.
The report also calls for the GOP to take a harder line with corporations.
"We have to blow the whistle at corporate malfeasance and attack corporate welfare," it says. "We should speak out when CEOs receive tens of millions of dollars in retirement packages but middle-class workers have not had a meaningful raise in years."


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By Stuart Boardman, Getronics
Even a social media lightweight like me could hardly avoid getting caught up in the Google+ hype. It got me thinking about the rate and unpredictability of change in the web world, and the effect on large enterprises of phenomena originating in the consumer and small business market.
The concept of the enterprise is experiencing a change – maybe a radical one. The role of technology is also changing (not for the first time). New business models are developing which, whilst not technological in nature, would never have been thought of without the technology developments of the last few years. Other business models, around for a bit longer and not technological in nature are pushing technology in a different direction. Business models themselves are subject to increasingly frequent and not always predictable change. What does this mean for the practice of enterprise architecture?
Back to Google+. A few years ago, when Web 2.0 was the buzzword and everyone conveniently forgot that the web actually started out as a vehicle for user-generated content and collaboration (sorry, had to get that off my chest), there was quite a battery of social media providers all with their own specializations: Facebook, MySpace, LinkedIn, Plaxo, Flickr and a whole bunch of sites for gamers and metal fans, etc. In Holland, where I live, we had our own, very successful variant on Facebook. Had. In the period since then there's been increasing consolidation with Facebook developing an astonishing hegemony. I'll admit that I assumed that's how it would stay until a new Zuckerberg came up with a totally new game changer. But now here comes Google with a new spin on a familiar story and they look set to chew a big chunk out of the market. Perhaps even the enterprise market.
What's this have to do with enterprises? Well, the fact is that everyone in the enterprise is out there exchanging ideas via Twitter and LinkedIn and Facebook and Google+ (and whatever specialized sites they might use) and they're even using those media to tell the rest of the enterprise that they published something internally – because otherwise no one will notice. And then there's co-creation, which is becoming increasingly common – even in large enterprises. So like it or not, the enterprise is being irreversibly extended out into the blogosphere. And that means that the enterprise is far more exposed to the trends and rapid shifts in the world outside its own boundaries than it has ever been before.
In the meantime, a lot of other stuff has been changing for the enterprise. Extended Enterprise, the idea that an enterprise's business processes (some of them) are performed by third parties, who themselves are part of a broad value network, is pretty much established fact for many large and medium-sized organizations. And there are unexpected new business models emerging. Think about app stores. I can't see inside Steve Jobs' head but I suspect the app store was developed to support the iPhone – not the other way around. Just like iTunes was developed to support the iPod. But now everyone has app stores (even if Apple doesn't want them to use the name). The end result of all this has been to create a whole new market, where new entrepreneurs can develop low-cost software and sell it in bulk across multiple platforms and where those platforms could hardly exist without the app developers. I'm even using an iPhone app (also available on Android) to drive my domestic hi-fi system (from a very respectable English high end designer – not some uber-nerd). The app strengthens the business case for the equipment and makes money for the developer. The app didn't come with the equipment; I bought it at the app store. App stores themselves are new value propositions for their owners (Apple, etc). In some ways we could regard this as a commercial instantiation of the old Virtual Enterprise idea – an "enterprise" consisting of a loosely coupled, shifting alliance of unrelated legal entities. I like this recent quote from Verna Allee (@vernaallee): "Business models often assume the world revolves around our organization when we really revolve in spiral galaxy ecosystems". Louisa Leontiades (@MoneyDecisions) is launching a web based, social media driven consultancy, which provides a sort of app store where independent experts can sell tools and frameworks (and yes, get consultancy deals too). Brilliant. And of course all this represents a very scattered field of players, business models and solutions.
How are these developments reflected in Enterprise Architecture? In particular what is the effect on architecture vision and the idea of a target state? I came across another interesting discussion recently. Robert Phipps (@robert_phipps) suggested in a discussion with Tom Graves (@tetradian) that an enterprise consists of many vectors, each with its own direction and velocity and each potentially colliding with and therefore affecting the direction and velocity of the others. Sounds pretty abstract but if you accept the metaphor you can see that the target state is going to be different depending on how the various collisions work out. In a "traditional" enterprise, the power relationships between the various vectors is pretty stable and the influence of external factors limited to macro-economic effects. The metaphor is still valid but the scale of the problem much smaller (less entropy). If what I wrote above is correct, there aren't too many "traditional" enterprises these days. Tom took the metaphor a bit further and made reference to Quantum theory. That's also interesting, because it focuses on a probabilistic situation. Architecting for uncertainty. Welcome to the real world. That doesn't mean there is no value in a target. You have to have some idea what you want to achieve based on what you know now. It just doesn't need to be too prescriptive. Or put another way, it needs not to be too sensitive to unpredictability. Everything (not just the technology) is likely to have changed before you get there. It certainly increases the relative importance of the first steps on the road to that target. The less particle/vector collisions take place within one step, the more chance of achieving something useful. After each step we re-evaluate both target and roadmap. Iterate. Agile EA. And guess what? This is what we're supposed to do anyway – design for change, constant delivery of value. No "wait a year and we'll have something for you". So if we've not been doing that, we've not been doing what the enterprise needed from us. All that's changed is that we will become increasingly irrelevant, if we don't do it.
Stuart Boardman is a Senior Business Consultant with Getronics Consulting where he co-leads the Enterprise Architecture practice as well as the Cloud Computing solutions group. He is co-lead of The Open Group Cloud Computing Work Group's Security for the Cloud and SOA project and a founding member of both The Open Group Cloud Computing Work Group and The Open Group SOA Work Group. Stuart is the author of publications by the Information Security Platform (PvIB) in The Netherlands and of his previous employer, CGI. He is a frequent speaker at conferences on the topics of Cloud, SOA, and Identity.


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Report: Spagnuolo expected back to Eagles by end of the week
Steve Spagnuolo is expected to return to the Eagles by the end of the week, Jason LaCanfora of NFL Network reported.
LaCanfora, citing NFL sources, wrote that Spagnuolo would likely replace embattled defensive coordinator Juan Castillo, perhaps not in name, but as the leader of the Eagles defense.
LaCanfora, though, told Ruben Frank of CSNPhilly earlier today that he was reporting that Spagnuolo would visit Philadelphia by the end of the week, not that the former Rams head coach was going to be hired by the Eagles in that time span.
If Spagnuolo is heading to the area, he may show up at Eagles headquarters and find an empty NovaCare Complex. Most of the Eagles decision-makers are on vacation this week. Eagles coach Andy Reid is away until Sunday, a source close to the situation said, so it is unlikely that any coaching changes will be announced before Sunday.
Reid, of course, was able to mastermind overhauling his coaching staff while he was away on a Caribbean vacation last January.
Spagnuolo is currently also on a vacation with his wife (at the same location as Reid?) but is expected to return tomorrow. He was fired by the Rams last week after three years as head coach. Spagnulo spent eight years with the Eagles as a defensive assistant, but left in 2007 to become the New York Giants' defensive coordinator.
If Spagnuolo does not replace Castillo as coordinator he could be named an assistant head coach along with offensive coordinator Marty Mornhinweg. If Castillo is out in his current position, he could fill the vacany at secondary coach after Johnnie Lynn was fired last week.
Former Eagles safety Quintin Mikell, who played under Spagnuolo last season in St. Louis, said last week that he thought his former coach would end up back in Philadelphia. Mikell said that Spagnuolo, as head coach, may have missed calling plays.


text:
Four Reasons The Supercommittee Isn't So Super
When the bipartisan supercommittee on the federal debt was formed four months ago, there was more than a little skepticism that the 12-member group could come up with $1.2 trillion in savings and avoid a severe round of automatic government budget cuts.
On Monday, with the deadline fast approaching and no plan in sight, it looked like the skeptics were on the verge of being proved right.
NPR talked to Stan Collender, an expert on the federal budget and congressional budget process at Qorvis Communications; Thomas Miller, a resident fellow at the American Enterprise Institute; and Bill Frenzel, a former Republican congressman from Minnesota who now specializes in budget issues and tax policy at the Brookings Institution. Collender, Miller and Frenzel identified four developments that helped derail the supercommittee. They were:
1. Allowing the party leadership on both sides to select the supercommittee's members.
The members of the supercommittee were chosen not for their ability to compromise, which is what needed to happen to get an agreement, but instead for their likelihood to toe the party line, said Collender. None of the congressional members who had been part of the Simpson-Bowles deficit-reduction commission, which issued a report of recommendations last December, were part of the supercommittee, he noted.
"These were the people likely to compromise, but they weren't selected," Collender says. "What the leadership was looking for were hard-liners who would dig in their heels."
Frenzel agrees that those selected for the committee made compromise unlikely.
"The people who were chosen were all good people, but either they or their appointing officers are so in love with their own theology that they can't do what is needed," he said, adding that he would hold Republicans and Democrats "equally culpable" on this point.
2. Having an even number of members on the supercommittee.
The Supreme Court has nine justices, and many other bodies have odd numbers precisely to avoid deadlocks. While Collender acknowledges that having an odd number of Democrats and Republicans on the supercommittee wouldn't have been politically feasible, the even-numbered body "was most likely to stalemate unless you could get at least one Democrat or one Republican to join the other side."
Of course, the issue is how to balance spending cuts against possible tax increases. "When it came time for the Republicans to say 'We'll need to give a little on taxes' or it came time for the Democrats to say 'We need to concede a little bit on [cutting] entitlements,' they were unable to take a really positive step."
3. President Obama's role.
While the supercommittee was the body charged with making a decision, Obama could have played a more active role, says Miller.
"The president had been all over the map this summer, as have some members of Congress. This summer he was kind of dug in, in sort of a confidential negotiating mode, and now he's in campaign mode trying to get as far away from this as possible," Miller says.
The absence of the president from the negotiations meant that there was "no final arbiter, no one to get between the guys and give a little oomph where it was necessary," Collender says.
4. A divided public.
"The voters are pretty unclear and contradictory on what they want," Miller says. "It's no accident that we are where we are — it's not a strange occurrence which is keeping a clear consensus from forming. The consensus was never there."
Collender says it was naive to expect the panel to live up to an extraordinary rise above politics.
"You're asking members of Congress to impose a compromise that would impose real pain on their constituents," he says. "And in many cases their constituents have indicated they don't want pain. They think the budget can be balanced with some sort of magic elixir that would do it painlessly and easily and wouldn't affect them."
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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by Jonah Goldberg | June 21, 2013 12:04 am
OK, young'ns, here's your chance.
In two consecutive elections, you've carried Barack Obama to victory. When he said, "We are the ones we've been waiting for," he basically meant you. You voted for Obama by a margin of 66 percent to 32 percent in 2008, and, despite a horrendous economy for people your age, by nearly that much again in 2012.
The president announced his candidacy in 2007 by insisting, "This campaign can't only be about me. It must be about us — it must be about what we can do together. This campaign must be the occasion, the vehicle, of your hopes, and your dreams. … This campaign has to be about reclaiming the meaning of citizenship, restoring our sense of common purpose, and realizing that few obstacles can withstand the power of millions of voices calling for change."
And on the night of his re-election in 2012, he proclaimed: "The role of citizens in our democracy does not end with your vote. America's never been about what can be done for us. It's about what can be done by us, together, through the hard and frustrating but necessary work of self-government. That's the principle we were founded on."
Between those two elections, the president pandered to you like no president in American history. As I wrote last fall, he visited college campuses more often than a Red Bull delivery truck. He's carried water for you on college loans like an aqueduct. He made sure you can stay on your parents' health-care plans until you're 26, which is a really nice consolation prize when you can't find a job.
And not to put too fine a point on it, but you kids ate that stuff up. It reminded me of H.L. Mencken's line about Harry Truman: "If there had been any formidable body of cannibals in the country he would have promised to provide them with free missionaries, fattened at the taxpayers' expense."
Whenever curmudgeons like yours truly suggested that young people were getting caught up in a fad or that Obama was simply buying votes at the expense of taxpayers, you'd have a fit. You'd insist that millennials are not only informed, but eager to make sacrifices for the greater good.
Well, here's your chance to prove it: Fork over whatever it costs to buy the best health insurance you can under Obamacare. Just in case you forgot, under Obamacare healthy young people such as yourself not only need to buy health insurance in order for the whole thing to work, but you have to be overcharged for it. If you don't pay more — probably a lot more — than what you could get today on the market in most states, Obamacare will come apart like wet toilet paper.
Estimates vary and depend on how much you make and where you live, but if you're buying health care yourself, your out-of-pocket costs will probably be at least a couple hundred bucks a month, give or take. The Kaiser Family Foundation's "subsidy calculator" estimates that a 26-year-old nonsmoker making $30,000 a year will pay $2,512 a year for the "silver plan." Although, if you fill out all of the paperwork, the feds could send you a check for about $500. If you smoke — you don't smoke, do you? — the premium rises to over $4,000. (The subsidy stays the same.) Also, the more you make, the more your insurance will cost because the subsidies will get smaller.
Of course, the above is a pretty rosy scenario. The more young people who don't sign up, the higher the premiums will have to be to cover the costs of those who do. Many experts think the sky's the limit to how high prices will go.
And as prices go up, the whole thing might go down. Actuaries call this the "death spiral." The old and sick race to sign up, but the young and healthy opt to stay out. That causes prices to go up, and more people to drop out. And since the fine for not signing up is so much lower than premiums, lots of people will just wait until they're sick before buying insurance.
Now, that might be the smart play — for cynics.
But you're not cynical. You didn't vote for Obama and cheer the passage of Obamacare because it was the cool thing to do. You did your homework. You want to share the sacrifice. You want to secure the president's legacy.
And now's your chance to prove it.
(Jonah Goldberg is the author of "The Tyranny of Clichés," now on sale in paperback. You can write to him in care of this newspaper or by e-mail at: [email protected][2], or via Twitter @JonahNRO.)
Also see,
Snowden A Fool, Not A Spy[3]
Source URL: https://rightwingnews.com/column-2/a-challenge-to-young-obama-supporters/
Copyright ©2023 John Hawkins' Right Wing News unless otherwise noted.


text:
PALM BEACH GARDENS, Fla. >> Tiger Woods and Rory McIlroy faced off Sunday in match play, just like so many golf fans wanted to see.
Only hardly anyone saw them. And it didn't even count.
After both were eliminated in the first round of the Match Play Championship, No. 1 and No. 2 in the world played two rounds Sunday morning at The Medalist.
"We thought we'd play our own Match Play final," McIlroy said Tuesday at the Honda Classic.
They were done about the time Matt Kuchar was holding on for a 2-and-1 win over Hunter Mahan at Dove Mountain in Arizona. McIlroy didn't give any details of the match, but it's safe to say they weren't wearing the ski caps that Kuchar and Mahan had on during their match.
The opening round for Woods and McIlroy didn't start until Thursday because of a snowstorm. They were gone the next day after losing, and Woods said he was headed home to Florida to get warm.
The Medalist is the home club of Woods. McIlroy said former NFL receiver Ahmad Rashad joined them.
So who won?
McIlroy said Woods won the first round, and McIlroy beat him the second round. That would leave their head-to-head record tied at 2 wins apiece. A year ago, Woods beat McIlroy in the World Golf Finals exhibition in Turkey, and McIlroy beat him in an 18-hole exhibition in China.
One thing they didn't have to worry about was pace of play.
They teed off at 8 a.m. and McIlroy said he was home by 1:30 p.m.
"He putts with the pin in," McIlroy said. "It's speed golf. It was good. It was really enjoyable."
McIlroy is the defending champion at the Honda Classic, where he held on despite a birdie-eagle finish by Woods, who tied for second. McIlroy has played only three rounds that count this year, with the Masters only six weeks away. He and Woods missed the cut in Abu Dhabi, and both lost in the first round of Match Play. The difference is that Woods also played the Farmers Insurance Open, which he won for his record eighth win at Torrey Pines.
Both are to play next week at Doral.


text: According to the Building Owners and Managers Association (BOMA), the office building industry contributes over $200 billion a year to the US. economy. BOMA estimates that office building operations alone support more than three million jobs. The nation's $2.9 trillion real estate sector had much riding on the elections, with President Obama and…According to the Building Owners and Managers Association (BOMA), the office building industry contributes over $200 billion a year to the US. economy. BOMA estimates that office building operations alone support more than three million jobs. The nation's $2.9 trillion real estate sector had much riding on the elections, with President Obama and challenger Mitt Romney each embracing differing policies with potentially significant impact on the real estate industry. While election cycle formulations often fail to secure enthusiastic execution after re-election, now that the people have given President Obama another term in office, we can begin to assess the policies he may espouse in his second term that could impact the real estate industry. In New Jersey and much of the country, the commercial real estate industry has been hampered by a lack of job growth, tight financial markets and high vacancy rates. In New Jersey, the first decade of this century was a time of sub-optimal employment growth, with the state ending the decade with almost 100,000 fewer private sector jobs than when it started. The state's lackluster economic performance over the past twelve years, has contributed to a stagnant real estate market. In the period from 2002 to 2012 the state experienced either negligible positive absorption or negative absorption of office space. And vacancy rates for all classes of office space have remained stuck within a high range of between 17% and 21%. Similarly, from 2000 through the present, Direct Weighted Average Gross Asking Rental Rates for all classes of office product has remained within a range of $21 and $31 a square foot.An issue of great interest to the real estate industry is the tax treatment of capital gains. The current capital gains tax rate is 15 percent. President Obama has expressed support for the "Buffett rule", which would assess a 30 percent tax on capital gains for people making more than $1 million per year. Governor Romney's position was to maintain the 15% rate with complete exemptions on capital gains, dividends and interest income given to those making less than $200,000 annually.Another policy initiative that could impact commercial real estate involves financial regulation. President Obama was a champion of the Dodd-Frank Act and considers it a cornerstone of his first term. It imposes tighter regulatory controls and potentially increased costs on banks, as well as more oversight and supervision for the nation's largest institutions. Governor Romney had vowed to repeal Dodd-Frank believing that it unduly burdened the economy. Instead, he advocated higher capital requirements and leverage limitations to promote stability in the financial markets. Commercial real estate loans differ from their residential-loan counterparts. With residential loans, the debt is amortized over a set period of time – usually 20 or 30 years. Commercial mortgages are usually underwritten for five, seven or 10 years (five years being most common), amortized as if they were a longer term loan with big "balloon" payments due at the end. At that point, the property owner usually refinances the debt. A borrower's inability to refinance could force it to default. Financial regulation under Dodd-Frank may impact the $300 billion in commercial real estate loans being re-financed in 2012 as well as the $2.4 trillion maturing by 2018.While issues impacting residential real estate may seem unrelated to the commercial real estate industry, multi-family housing is an important sector for real estate investment groups. Whether the federal tax deduction for mortgage interest will be changed or eliminated could have a significant impact on the real estate industry. Currently, homeowners may deduct the interest on mortgage loans for primary and secondary residences up to $1 million of mortgage debt. Interest on home equity loans up to $100,000 may also be deducted. The mortgage interest deduction provides about $90 billion in tax savings to homeowners each year and has enabled homeownership in the U.S. since 1913. President Obama has expressed an interest in limiting or eliminating this deduction.The role of the federal government in the secondary mortgage market will also impact investments in for-sale housing. Since the 1990s, Fannie Mae and Freddie Mac (historically privately owned but sponsored by the federal government) have backed more than 90 percent of the home mortgages originated in the U.S. making home mortgages more accessible and affordable to millions of Americans. Due to Fannie Mae and Freddie Mac's investments in subprime loans and other risky home mortgage loans, they experienced financial difficulties necessitating a government bailout of $360 billion and a U.S. Treasury Department take over. Both President Obama and Governor Mitt Romney proposed restructuring Fannie Mae and Freddie Mac. President Obama will consider replacing the two entities with a system that shifts more insurance responsibilities to private companies and limits the federal government's involvement to a backstop role providing disaster-relief insurance only in the event that the private guarantors become insolvent. A more limited role by the federal government in the secondary mortgage market, as proposed by the President, may lead to shorter-term mortgages, (e.g., the elimination of 25- and 30-year mortgages) higher interest rates and possibly higher down-payment requirements. With Congress enjoying a Republican majority and the Senate a Democratic majority, President Obama will contend with divided government for at least two more years. This may be a good thing for the nation's corporate real estate industry because policies that could have a dramatic impact on it will need to survive the scrutiny of two parties and two vigilant legislative bodies.


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President Eisgruber heading to Asia for visits with alumni, universities
Princeton University President Christopher L. Eisgruber departs this weekend for Asia and a series of visits to alumni and education leaders in Japan, South Korea and China.
Eisgruber will begin his tour in Tokyo on Tuesday, where he will meet with President Junichi Hamada and other officials from the University of Tokyo. Earlier this year, Princeton announced that it had established a strategic partnership with the University of Tokyo under which the schools will cooperate to give students and researchers opportunities to collaborate. Princeton also has strategic alliances with the University of São Paulo in Brazil and the University of Humboldt in Berlin, Germany.
Eisgruber will visit the Advanced Technology Center at the National Astronomical Observatory of Japan. He will attend an alumni reception and dinner Tuesday evening. During the dinner, he will participate in a question-and-answer session similar to those he has held and plans to hold with alumni in many other cities as part of his inaugural year "listening tour." Eisgruber took office as Princeton's 20th president on July 1.
"We are thrilled that President Eisgruber will have the opportunity so early in his presidency to meet with and hear from so many Princeton undergraduate and graduate alumni," said Margaret Miller, assistant vice president for alumni affairs.
Miller, who will also make the trip, said many of the alumni they will meet "have come back to campus or attended events in Asia over many years. We appreciate the strong affinity that Princeton alumni have for their alma mater and we look forward to seeing them next week."
On Wednesday, Eisgruber heads to Seoul for an alumni dinner and question-and-answer session. On Thursday in Beijing, Eisgruber will meet with top officials at Tsinghua University, where Princeton is opening an administrative center to support students, faculty and staff studying and researching in China.
On Friday, Eisgruber will visit with officials at Beijing Normal University and sign a collaboration agreement between the two schools. Eisgruber will also visit with leaders at Peking University and tour the Beijing International Center for Mathematical Research.
On Friday evening, Eisgruber will attend an alumni reception and dinner in Beijing before heading to Hong Kong. There, he will hold a series of meetings with alumni and attend an alumni reception and dinner on Monday evening.
He will leave Hong Kong on Tuesday to return to Princeton.


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Thursday, August 13, 2009
A Kinder and Gentler Barbecue Chicken Recipe
Pouring barbecue sauce on an already cooked piece of chicken, while much safer, just isn't the same. That's chicken with barbecue sauce on it, not barbecued chicken. When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks.
Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. This video recipe shows my fairly simple solution to the problem. I just "mark" the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.
In addition to seeing how not to burn chicken, you'll also see a slash and marinade pre-grill prep that adds to this recipe's overall deliciousness. This will work with any prepared barbecue sauce, but is especially good with San Francisco-style barbecue sauce.
What is San Francisco-style barbecue sauce? That's a great question! Soon you will be able to buy my very first prepared food product. Michele and I have been working on this sauce recipe for years, and it's finally ready to unveil.
Of course, I can't give you the exact recipe, but it's a traditional American barbecue sauce base kicked-up with spices from around the world, as well as three of San Francisco's favorite things; red wine, chocolate, and coffee. It is an incredible sauce, and you be seeing it here soon!
In the meantime, use your favorite barbecue sauce recipe or brand and give this a try. Enjoy!
2 chicken halves
1/4 cup rice vinegar
2 tbsp San Francisco-style barbecue sauce, plus more for brushing
2 cloves crushed garlic
For the rub:
1 tbsp salt
1 tsp black pepper
2 tsp paprika
1 tsp onion powder
1/2 tsp cayenne
64 comments:
Chef John, was this directly over the coals or was it indirect heat.
- August 13, 2009 at 12:30 PM
- Chef John said...
Nope, right over the hot coals. Since there is no sauce under there, and it's just the back bone and rib cage, it's no problem. Even if that side gets charred (which it really doesn't anyway) it doesn't effect the taste.
- August 13, 2009 at 12:44 PM
- Scott R. said...
You have done it again. I actually cooked BBQ chicken last night and now am going to go for one more night to try this method.
Ok so one random question. Your grill always looks so perfectly clean. What kind of grate is it that you are cooking on?? Steal? Cast Iron? and how do you clean it after cooking something like BBQ chicken when you do end up getting that stuff on the grill??
U the man!
- August 13, 2009 at 1:21 PM
- Chef John said...
yes, cast iron. I just brush it, nothing fancy. thanks!
- August 13, 2009 at 1:23 PM
- SCott R. said...
ok one last question. My wife loves boneless/skinless chicken breast. Can you use this method with that? Could you make small slices in the breast, marinate it, and cook then the same way as in your video?
- August 13, 2009 at 1:26 PM
- Chef John said...
You can, but don't slash. I hope she isn't denying herself the great pleasure of this recipe to save a couple calories! that would be very sad.
- August 13, 2009 at 1:29 PM
- milkshake said...
Do you use tamarind in your magicky BBQ sauce? Please say that you are adding tamarind because little bit of tamarind produces the most awesome hint of tangy goodness and the world would be a sad place without tamarind BBQ sauces.
And what will be the name of your sauce, and where can we get it?
- August 13, 2009 at 1:36 PM
Well she is 8 months pregnant so at this point it's happy wife = happy life : )
I think i'll buy one chicken breast for her and i'll get the real deal for myself. She will taste mine and be wanting more!
Thank you for all the great videos! You have seriously made me a much better "chef" and I love cooking much more than before. You have turned me into the head chef for my family. Even when I go to friends houses for a BBQ they all give me the tongs straight to me. I love it!
- August 13, 2009 at 1:54 PM
- Chef John said...
No tamarind in this one, but I do love tamarind.
The sauce is called SFQ and will be sold here and on my wife's new SFQ website. All shall be revealed soon.
- August 13, 2009 at 1:59 PM
Hey Chef,
I know your from back east,and/or headed that way too..any chance of a "Cornell Chicken" video recipe?
- August 13, 2009 at 2:50 PM
- Chef John said...
you read my mind... do you have a favorite recipe?
- August 13, 2009 at 3:08 PM
- Songs Download said...
Your dish looking very delicious and tasty thanks to shear with us
- August 14, 2009 at 2:37 AM
- Adriana A. said...
Im excited to try a product made by you Chef John!! I bet its going to be great! :D
- August 14, 2009 at 4:17 AM
- diva said...
ah great tips here. thank you! :) the bbq chicken looks fantastic.
- August 14, 2009 at 4:24 AM
- Chargeorge said...
Heh, I assumed when i saw the chicken that this would be Cornell Chicken. Then Anonomous came here and stole the comment I was going to make ;).
The recipe for it is pretty standard, as the guy who wrote it was a cornell professor and pretty proud of it. I'm the son of two Vets from Cornell, so I've heard the story a few times ;).
Here's the basic recipe, It gets around the "incenerated sauce" by just not having sugar. Crazy.
- August 14, 2009 at 8:43 AM
- ghanima said...
I am so excited that you're going to be producing BBQ sauce, just in time for me to move into a new place that allows barbecues!
Thanks for the helpful tips for barbecuing chicken -- it never would have occurred to me to spatchcock a bird for the grill, I probably would've just cut it into sections. Of course, you already know that your method for charring the bird is ingenious.
- August 14, 2009 at 10:34 AM
- Flour said...
I'm so sad I don't have a grill to make this chicken. Must move out of this apt. Fast.
And...did you say coffee??!!! Your BBQ sauce sounds truly unique and I'm a fan of yours for it. Best wishes:)
- August 14, 2009 at 11:12 AM
- tut said...
Ah nothing makes those annoying drool stains down the front of your shirt like a deep shiny glaze on a piece of meat,maybe that's why chinese shop keepers have those glazed ducks in the front window lol good work Chef!
- August 14, 2009 at 11:14 AM
- Basia said...
Hey Chef John - ever since "Friday the 13th" slashes make me queasy. ;) What do you think of those injecting devices for marinades like this? Of course, the garlic would have to get the blender treatment - waddya think?
- August 15, 2009 at 11:38 AM
- Chef John said...
never used an injector. This works for me so I think I'll keep slashing
- August 15, 2009 at 12:31 PM
Hey Chef, sorry I stole CharGeorge's thunder about Cornell Chicken BUT, I also forgot to mention "Salt Potatoes" and "Spedies" when you back east.Salt potatoes even some New Yorks don't no about..lol
- August 18, 2009 at 2:14 PM
- Shia said...
I tried this recipe and i must say it tastes yummyyyyyyyyyyy..thank you chef!!
- September 9, 2009 at 4:06 AM
- Josh said...
Chef John,
Thanks, this was delicious and looks great too! I snapped a few shots to make my friends jealous with - http://blog.guedalia.com/?p=90
- March 1, 2010 at 8:52 AM
what if i use drunbsticks
- May 6, 2010 at 5:31 PM
if using a 4 burner gas grill what temp would you have it at
- June 11, 2010 at 11:45 AM
Hey Chef John!! Thank you, thank you, thank you for this amazing recipe! Let me tell you people...I'm no chef by any means, but this dish is the BOMB!!! I cooked it for my boyfriend and roommates this evening and all are raving! 8-Thumbs UP!!
- September 20, 2010 at 11:25 PM
- Gavi said...
I've made this twice before and it came out amazing! But that got me wondering, could I marinate the chicken longer and make it taste even better (as the case with the Cornell chicken)?
Keep up the yummy work!
- October 14, 2010 at 6:13 AM
Thanks for the recipe.
I tried it over the weekend and it tasted delicious!
Only problem was that because of the oil dripping out of the chicken into the fire, the part of the chicken next to the grill was burnt due to flamming.
Is there any way to prevent flamming?
Thanks and keep up the good work!
- October 20, 2010 at 10:35 PM
- Chef John said...
not really, just a spray water bottle
- October 20, 2010 at 10:42 PM
- Andy said...
Hi John -- just wondering, around what temperature was your grill for this recipe? Is it possible to do it on a stovetop or in an oven? Many thanks!
- March 6, 2011 at 3:23 AM
hi jon,
do you always cook your bone-in chicken over direct heat? i always seem to burn it when i try that. maybe your coals are at a medium heat when you put the chicken on? thanks for any advice!
- April 27, 2011 at 8:45 PM
thanks for your incredible tasting recipes!!
- May 1, 2011 at 12:40 PM
I just had to come on here and give you a big thank you for such a beautiful, easy and absolutely excellent recipe. We made this today and it turned out great. My husband said it was the best chicken he has ever eaten. After supper he went straight to the freezer to take out another chicken.
- July 31, 2011 at 12:43 AM
- Steve said...
chef John,
I only have a gas grill. what temp should i use? for searing and cooking bone-side down?
- August 10, 2011 at 12:10 PM
- islandboy said...
Hi Chef
I am from the island of American Samoa. and I am telling you that this is what we do is bbq, but everyone uses the same recipe, soy sauce, garlic, ginger, brown sugar and ketchup to marinate the chicken. but i saw your recipe i wanted to ask since you use a small portion of chicken, i what to use your recipe for a bigger portion of chicken, say a cook out for 20 to 30 people. how can i use your recipe.
- August 24, 2011 at 5:54 PM
- islandboy said...
Hi Chef
I am from the island of American Samoa, and i am telling you that we love bbq, but people here tend to use the same recipe, soy sauce, garlic, ginger, brown or white sugar, ketchup to marinate the chicken. so i saw your recipe and i wanted to ask how can i apply that to a cook out for 20 to 30 people, FYI we samoans love to eat. So your recipe will be a good way to bbr chicken.
- August 24, 2011 at 6:33 PM
- Chef John said...
this would work any number of people! Just 10x or 15x the recipe amounts.
- August 24, 2011 at 6:56 PM
- islandboy said...
So your marinated sauce is just Rice vinegar SF bbq sauce and garlic correct..
- August 25, 2011 at 6:48 PM
- islandboy said...
Since I don't have your special SF sauce whats a good bbq sauce to use for this recipe.
- August 25, 2011 at 11:03 PM
Im only a teenager and made this tonight and it was awesome! Tastes great even without the 1 tbsp of salt. Thanks Chef John
- May 27, 2012 at 9:40 PM
- Ed the house chef said...
Active duty military recently retired and living in Italy now. Loved this BBQ recipe and can't wait to delve into your others. Would love to see some dishes utilizing the spices, cheeses and yummy ingredients I can only get while I'm here.
- June 6, 2012 at 7:07 PM
Used skinless, boneless chicken breasts. Turned out fantastic. Just didn't take as long to cook, but followed same instructions of dark grill marks before turning. Family loved!
- June 23, 2012 at 6:37 PM
I suck at cooking! I cooked two 1/4 chickens for 30-35 minutes (bbq was reading 5-600 degrees) and it came out raw as hell. :( Looked amazing but I was so ticked off I ended up chucking it rather than putting it back on.
- June 30, 2012 at 8:16 PM
Hello again chef John, man o man am I glad I found your site, I have made 5 of your dishes so far and they have all been awesome. I'm doing this bbq chicken tonight, I already know its going to be great, the chicken has been marinating in the fridge for about 30 minutes, I put your rub together and I'm about to go fire up the grill yeeehaaawwwww lol
Thanks again
- July 23, 2012 at 8:06 PM
Dear chef John,
I saw this video and it was fantastic!!! I just wanna ask sometning, instead of grilling ( it's really cold outside) , can i cook it in the oven, and if yes , for how many degrees??? I want cook for my husband....
- September 29, 2012 at 7:06 PM
Dera Chef John,
I saw ur video and it was so fantastic!!!! Ur blog helps lots of people including me...I just wanna ask if i can cook this bbq chicken in the oven instead of grilling....it's cold and raining latelty outside....please help me...thanks
- September 29, 2012 at 7:10 PM
Dear Chef John,
Ur video is really interesting and it helps lots of people including me...
I just wanna ask sometning...can i cook it also in the oven, and if yes , how...please help me...
Jojo from Germany
- September 29, 2012 at 7:15 PM
- Chef John said...
Sure! Just use the broiler or oven on high setting (425F) until cooked through. Can't give exact times. Use a thermometer to check doneness!
- September 30, 2012 at 2:26 PM
Made this last night with chicken thighs and made extra for my lunch. Needless to say, "what lunch"??? It was all gone! Man my kids can eat...especially good dishes from Chef John. EXCELLENT!!! TKS
- October 15, 2012 at 2:19 PM
Love it...thanx
- November 5, 2012 at 9:36 AM
- Unknown said...
This recipe looks fantastic and as I have a gas swiss grill bbq it works absolute wonders in cooking meats fast and well and if i'm lucky I really can get that same smokey taste...although I must admit an original coal is as amazing as can be! I will try this and report back on my success!
- November 8, 2012 at 11:05 AM
This looks interesting. Especially now that we're planning to buy a gazebo for our new place. We can definitely have a chill place after our bbq grilling session.
- November 21, 2012 at 4:29 AM
- Unknown said...
Good afternoon chef i ve got 2 questions, first one here in my country i couldnt find cayenne so its ok if i only use paprika? And second one, it is 100% necessary that i close my bbq while cooking my chicken? Because im grilling some meat at same time.
- January 11, 2013 at 12:56 PM
- Chef John said...
Yes, but cayenne is hot and paprika usually isn't. There are no hot ground chilies where you are?? Yes, cover should be down, so chicken cooks evenly.
- January 11, 2013 at 1:58 PM
- Carri said...
Hi Chef John, first time on your site. I saw the video and am going to BBQ my chicken this way tonight. I'm just a house wife but love to cook delicious things for my husband and 20 year old son. They love my food and it makes me feel good.Plus I love to eat it too. Thanks for making your expertise available to all of us!
- March 14, 2013 at 9:22 PM
- Chef John said...
Enjoy! :)
- March 14, 2013 at 10:10 PM
- cdcphoenix said...
Wow, Chef. Super huge congratulations to you and your wife on the development and release of your SFQ sauce! I will definitely be trying it.
This is a great tip for bbq-ing chicken. I'm a really good cook, made better by your blog of course, but don't have the bbq gene that ensures perfect poultry on the grill. This should change that!
Thanks, once again, for improving our culinary skills.
- July 22, 2013 at 11:33 AM
- Cherry Bomb said...
I made this last night. Everything about it was awesome except for the bottom. It was burnt. I used boneless breasts over hot coals. I'm a novice cook, too so I'll try to figure out why they burned. Two possibilities are the coals were too close to the grill or it was because they were boneless. Anyway, besides the burnt bottoms, the chicken was amazing and looked gorgeous, all juicy and saucy and full of flavor. We had it with corn on the cob. :) Thank you Chef!
- August 11, 2014 at 5:55 PM
- Chef John said...
The main problem is this method is not meant for boneless breasts! The bones under the half chicken protect the meat. Try with half chickens next time! Plus WAY better flavor. Enjoy!
- August 12, 2014 at 5:32 PM
- Unknown said...
Here is a simple procedure to clean those rusty Barbeque grill grates:
• First, heat the grill for about 15 minutes so that the grease will be removed. In removing the oil and grease early on you cleaning can help you save time.
• After heating the grill, brush off the rust with the use of brass-bristled brushes for grills. Also, start brushing lightly and then increase the force of your brushing slowly. Scrub back and forth to scrape the rust on the grill grates.
• After brushing, you can shower an amount of baking soda on top of the part of the grill with visible rusts. Baking soda is helpful in cleaning grill grates because it does not easily damage metal materials. Place the grill grates with baking soda on the heat and as the baking soda heats the carbon dioxide from the baking soda will make the rust softer to brush off.
- October 29, 2014 at 2:18 AM
- jellfin said...
Dear sir ... please tell about somthing your BarBQ sauses recepe and the heating range and heating interval .
From Bangladesh
- January 27, 2015 at 2:58 PM
- Unknown said...
I´ll be trying this in the summer, looks soooo yummi. Greeting from Iceland ;)
- February 19, 2015 at 1:35 PM
- David McCutcheon said...
Love this recipe and technique. I use it all the time now. Thanks!
- June 1, 2015 at 1:47 PM
- barley said...
hello chef john,
thank you for sharing this recipe on youtube. i know nothing about cooking and it was my first time to prepare dinner for my wife...and she loved it!
in lieu of the rice vinegar, i used lemons for the marinade. i learned about it somewhere in the internet. i will use the vinegar next time if i find one and compare the taste. lastly, the rub, in my opinion is the soul of this recipe. it was truly tasty. the smell of it alone was appetising.
- February 8, 2018 at 10:19 AM


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Social Security and national insurance trust: If you have a Social Security number you can find it on your social security card some other place that you can find your SSN are on your tax returns, W–2S and Bank statement the format is as follows


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A nice summary of at least my memories of the old Tower Records!
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