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HOME > Chowhound > Ontario (inc. Toronto) >
Jul 17, 2007 04:24 PM

Good BBQ in T.O.?

I'm also staying at the Sheraton Centre. Any tips on good bbq places? What are your favorite Canadian/BBQ/Steakhouse type restaurants in Toronto general?

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  1. Forget it. There are none!
    See multiple threads on this topic.

    I deliberately except Portuguese Churrasqueria (predominanly chicken) from this discussion.

    1. estufarian is correct if you are looking for authentic BBQ ribs/beef/pork. But we have a few amazing steak houses. Harbour Sixty is an excellent steak house with a pricey menu. There are also many threads on this topic.

      Portuguese style BBQ is wonderful in this city as is Greek BBQ - especially fish and seafoods at Pantheon.

      1. The original comment has been removed
        1. So far the reviews of Cluck Grunt & Low have been pretty so-so. One of the threads magically disappeared, but there are still a couple that remain which include some very dismal experiences.

          Phil's BBQ at College and Ossington would be a better pick, and it would be only another couple of bucks in cab fare. They definitely don't come anywhere close to a real southern BBQ joint, but their pulled pork sandwich is the best in town IMO.

          1. re: tartiflette

            Haven't been there in awhile but how about The Purple Pig (1 Richmond)?

            1. re: OnDaGo

              I'm on a BBQ message board, that includes professional BBQers on the circuit, and when someone asked about good steaks in TO, one was kind enough to point out that "Grilling ain't BBQ." LOL

              There doesn't seem to be any true, traditional Southern style BBQ in Toronto, (although I think Phil's is one that has an actual smoker in the back).

              So, for ribs and such, you can try:

              Baton Rouge (Eaton Centre)
              Purple Pig (Richmond)
              Black Camel (Yonge at Rosedale subway, take out only, pulled pork and brisket sandwiches)
              Phils BBQ (College)
              Red Violin (Danforth & Broadview - all you can eat Brazilian rodizio steakhouse)

              1. re: czthemmnt

                While I can't claim to be a BBQ expert, I think the pulled pork at beerbistro is pretty damn good. And they do their smoking & curing in-house.

                1. re: gregclow

                  I second this. Plus, beerbistro is currently doing "AMERICAN BEER AND BARBEQUE FEST" (July 4th-29th). I haven't been in for dinner lately, except their American Beer & BBQ dinner with Lucy Saunders, but they probably have ribs and other treats from the smoker on the menu for the month.

                2. re: czthemmnt

                  Don't bother with Baton Rouge. Very standard back ribs. You can get them just about anywhere you can get ribs in a chain.
                  They aren't smoked either.

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              1. You guys are awesome, thanks so much! :)

                2 Replies
                1. re: deesf

                  One more option... If you've got access to a car, you could head out to Mississauga for the Rotary ribfest this weekend. A bunch of ribbers will be there so you can try a few. http://www.mississaugarotaryribfest.com/

                  1. re: idnas

                    Ha! If I can get my friends to drive, we'll definitely hit that up! I'll have to post how it is. :) Thanks for the tip!


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HOME > Chowhound > Los Angeles Area >
Oct 10, 2001 07:21 PM

Sixth Street Bistro (& Wine By The Glass)

  • c

I had an opportunity to lunch at Sixth Street Bistro in San Pedro this afternoon (354 West 6th St., San Pedro - 310-521-8818) and was surprised by a number of changes.

First off, they changed their menu and have added a whole page of Tapas (22 of them, to be exact). I didn't get an opportunity to TRY any unfortunately, but I will definitely be going back for them. They range from $4.00 to $8.00 and are definitely not your traditional tapas. A brief listing:

Grilled Grape Leaves
Chicken Wontons
Spanish Sausage
Roman Style Olives
Pan-Fried Mozzarella
Mediterranean Calzone
Tequila Seafood Roll
Panko Shrimp
Chicken Mole

The other change (which pleased me to no end!) was their wine list. They used to have a pretty decent wine-by-the-glass list as I was happy to get Rabbit Ridge there. Now, their wine list includes 10 to 15 reds and 10 to 15 whites in total, but -- and here is the caveat -- almost the entire list can be ordered by the glass! I had a lovely '98 Eberle Cabernet which runs $36 a bottle on their list. What they wouldn't open for me was a $60 Stag's Leap. But that's okay. I was pretty pleased with the idea that I could order almost everything else...

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  1. the whole question of wine by the glass bugs me. i love to find good wines by the glass, but the pricing is often out of this world. i ate lunch at pinot bistro at the library downtown yesterday and the glass of cline zinfandel i had with my roast chicken (blah, mealy, chicken) was almost $9. that's a wine that retails for about $8.50 a bottle. of course, that's a pinot restaurant and you kind of expect to get nailed, but still ...

    one exception to this that everyone might not know about is phillipe's. yes, the french dip place. they've got a great by-the-glass wine list at really good prices. they almost always have silver oak cab at about $10, it seems to me.

    1. The Bistro is one of my favorite local eat places! Now they need to work on getting better stems, if they haven't already. Moreover, any restaurant that has a solid wine by the glass program needs to invest in a wine preservation system. I hate ordering a wine by the glass and the wine is flat and flabby because it was open 9 hours ago.

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HOME > Chowhound > Manhattan >
Mar 7, 2008 05:17 PM

Where to buy a cast-iron tortilla press in Manhattan or Queens

Want to start making my own corn tortillas, and want to find a cast-iron hand tortilla press. Also looking for ideas on making masa dough for tamales without lard or shortening. thanks, everyone.

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  1. Why don't you call Bridge Kitchenware at 45th and 3rd 212-688-4220(bridgekitchenware.com) or Sur La Table in SoHo 212-966-3375 -- both have presses on their websites. You could also try Broadway Panhandler and Zabars.

    1. check the bowery kitchen supply shop in the chelsea market too.

      1. Oddly enough I found one for $15 in Chinatown in one of the restaurant ware liquidators places. it's fantastic.

        1 Reply
        1. re: progressivenewamerican

          Great news--do you happen to remember the location of the place in Chinatown? I will try the Bowery places. Are you making your own tortillas? If so, what masa are you using? Thanks!

        2. I'm curious why you want cast iron. Our cheap aluminum one does the job, but if there's something superior about cast iron I'd love to know. I've seen heavier (stainless steel?) presses at the place on Bowery and Delancey.

          I'd give up hope on finding fresh masa. Masa harina is not nearly as good, but it still makes tortillas that beat the pants off those preservatives patties sold in plastic bags.

          Finally, why not lard? Shortening, I get, but lard's got less bad health effects than butter, and even butter's harmfulness has been called into question. And it is SO good. I know some people don't like the rich flavor of some lard, but leaf lard takes care of that problem.

          If you DO find Masa, please report back. Dozens of chowhounds will bless your name!

          3 Replies
          1. re: jasmurph

            Hot Bread Kitchen (hotbreadkitchen.org), will make you fresh masa as a special order. They grind once or twice a week, so you have to plan ahead. They have yellow and blue corn that they buy from Cayuga Pure Organics and an Organic White that is a bit pricier from Texas (right now-they are looking for a closer source for that).

            1. re: jasmurph

              Has anyone tried buying masa from Nixtamal in Queens? I'm assuming it's better since it actually incorporates the Nixtamal. But I'm guessing the poster wants masa trigo for wheat tortillas if the question of lard/shortening came up.

              I bought a big wooden square tortilla press several years ago at a Mexican market in Oakland, CA, and prefer it to the smaller metal presses I had bought previously. It's got a lot of heft so pressure doesn't just come from the handle (which so often breaks).

              1. re: hungrycomposer

                I haven't tried Nixtamal in Queens, but I guarantee you that the quality of the Masa (made from nixtamal process and fresh ground corn on site) is higher quality than what you will get there. Check it out.


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HOME > Chowhound > Outer Boroughs >
Mar 8, 2008 09:15 AM

Taqueria Guerrero (Sunset Park) -- CLOSED?

Sietsema wrote an ecstatic review of this place in the latest Village Voice. Rich, spicy moles exploding with flavor, a new one every day. So yesterday afternoon I made the trek to Sunset Park. First I phoned the place. I got a recording; disconnected, said the sprightly robot. Not a good sign. But I went anyway. Only to find the place closed, covered by a metal grate. Their day off? Unlikely, it was Friday. Maybe they are closed only for a few days. But before you check it out, phone or risk disappointment.

Review: www.villagevoice.com/nyclife/0810,351...
39-19 Fourth Av (718) 853-5403

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  1. I, too, went by there yesterday to find it closed with the gate down. This was at lunchtime - perhaps they're dinner only?

    I did end up back at Ba Xuyen and had an excellent meatball banh mi, so no loss.

    1. i wish i'd seen this thread before i headed out today. we drove by after doing some shopping at rossman farms, and as both of you say the place was gated (plus the door appeared to be papered over). we had already enjoyed a great meal earlier in the day at taco santana (on keap & broadway in williamsburg), so it wasn't a disaster. still, we'd been looking forward to trying it.

      1. I noticed the same thing last week when I went to Eclipse. Thought that they might be closed on Sundays. Wonder if the review caused trouble for something...

        1. I tried to go in the torrential rain of Saturday and they were closed then as well. Hugely disappointed. If part of your reason for going there was to sample the cecina, I recommend Tacos Ricos on 51st and 5th...

          1 Reply
          1. re: bladerobbins

            I had an unbelievable egg and chorizo torta at Ricos last week.

          2. forgot to mention - we ended up grabbing a snack of tamales (red mole with pork and cheese with green sauce ) from don paco lopez panaderia on 4th ave at 47th st. both were excellent.


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HOME > Chowhound > General Tristate Archive >
Jul 22, 2008 12:02 PM

Best (nice) restaurants in northern Bergen county NJ

Looking for a place for dinner this weekend in the northern Bergen county area. Looking for great food (obviously) but not stuffy and quiet.

What do I like? Bacari Grill - nice atmosphere, good consistent food, causal but feels like you're "out to dinner" and can always tell people are having a good time. But I go there too often...

Has anyone been to Varka? I heard it's great but want to make sure it's not too formal...

I also love any kind of Bistro (Chef's Table might be too out of the way)

Any thoughts or recos are welcome! THX

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  1. cafe panache in ramsey would be nice, not stuffy at all but good food and good service. varka is good too, greek fish place, casual but sometimes can be quite loud.

    1. There is an unusual place in Teaneck call Bistro En. Combination french and Japanese. I believe the owner is French but the chef and most of the waitstaff is Japanese. The pate is terrific and the duck is also. The pate is enough for 2. The sushi and sashimi is intersting and they have nice cocktails and wine and beer. Its a little small and they are connected to a bar next door which can be a little loud. If you try it, report back and let me know what you think.

      1. Varka is excellent but very noisy.

        Oceanos in Fair Lawn is very good. The fish is comparable to Varkas but the atmosphere of the restaurant is quieter (in a good way).

        2 Replies
        1. re: howel

          Barcari Grill is nice but they don't do BYOB....which sometimes keeps me away. I moved from NYC 15 years ago and I have always loved the BYOB rule..it makes it cheaper to go out. I like Marra's in Ridgewood (although it sometimes gets pretty packed in there, probably not so much in the middle of the summer). I also like Pastafino in Allendale as a comfortable place to have dinner. Lot's of good pasta choices. Janice's Bistro in Ho-Ho-Kus is also a good little romantic find. It is pretty unique, it was formally a diner and they have kept the counter in place but don't utilize it for seating, they have a great menu. All of these are BYOB.

          1. re: billmayo

            Love Janice! Sorry it took me so long to respond! You are a dear!

        2. Grew up in Bergen county but haven't really eaten there in years so this is from memory. Saddle River Inn was pretty excellent, definitely cafe panache. Cafe Matisse is awesome too if its not out of your way and its a BYO which is insane for this caliber of restaurant.

          Zarole in Ridgewood used to be insane but i think its closed.....oh and off course Latour in Ridgewood.

          1 Reply
          1. re: nrfoodie

            Cafe Matisse has small portions! Any other good ideas/

          2. Give Varka a try if your looking for really good seafood. Definitely not stuffy!! Yes it can be loud and if that is a problem you can sit outside on the patio since its suppose to be a nice weekend. I particularly love their appetizers, make sure to get a few for the table. The greek tomato salad is also wonderful and is big enough to share amongst a couple of people. They have a very nice and fairly priced wine list and also a full bar. Check out their menu if you already haven't. http://www.varkarestaurant.com/menu_i...

            3 Replies
            1. re: The Dabbler

              Best restaurants in Bergen are actually just over the line in Rockland...

              My standout faves are:

              Relish, Sparkill NY
              Citrus Grille, Airmont, NY
              Velo, Nyack NY

              Best seafood in Bergen to be found at Axia, a stunningly beautiful place in Tenafly, NJ.

              Bistro? Skip Chef's Table, which looks more like an American diner. Closest place in NJ that resembles a bistro that I can think of is Passionné in Montclair.

              1. re: menton1

                For Greek/ Seafood - Axia is wonderful and has a great atmosphere. Varka and Oceanos are also good options.

                We also also love Valentino's in Park Ridge. It has great Northern Italian Food.

                Latour in Ridgewood is nice for French food.


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HOME > Chowhound > Home Cooking >
Nov 17, 2008 09:49 AM

Wet/ Dry Brine for Turkeys?

Our family been wet brining the turkey for years and usually do the herbs/ citrus/honey/maple syrup in kosher salt combo. We had a traumatic experiance with a dry turkey on our first turkey so we got into brining and stuffing the skins with a herb butter.

I been reading the recent food magazine and they have recently switched from wet brining (as it was featured a few years ago) to dry salt brine.

Has anyone tried both? how do they compare? i'm afraid of making the switch because it is the center piece to the madness.

I know i'm all over the place these days so i was thinking of making:

Citrus brined (the trusted alton recipe) and glazed with chipotle turkey
Herb buttermilk (1qt water, 4 qt buttermilk) brined turkey

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  1. Are you referring to the Cooks Ill's issue about dry brining the turkey? I've been doing that for years with my own spice rub mixture (sugar, salt, garlic, cumin, coriander, ancho chile, sweet and hot paprikas, etc.) but I cut it up first so that I can brine all sides of each piece and also be able to take the breast out earlier than the thighs. I rub the turkey 3 days before cooking, a la Judy Rogers.

    11 Replies
    1. re: Claudette

      I think i'm paranoid. Perhaps I need to do a test? with a split chicken first.

      Talking to myself, i think that solution brining will lead to more water rentention to the turkey vs. the dry rub, since the only liquid that are reabsorbed is the liquid FROM the turkey.

      1. re: jeniyo

        Just this past weekend, ATK did a show where they dry brined a turkey. They separated the skin from the meat and rubbed specific amounts of salt under the skin. I've only wet brined up till now, but will probably try this next time. The problem with the wet brining for me is that I can't fit the large container in the fridge

        1. re: bnemes3343

          I'm thinking about dry brining this year too, and having similar misgivings. Wet brining has worked so well, but dry brining would cut back considerably on the prep time.

          1. re: PegS

            Do you have access to their website for the recipe. It looked really simple and they felt it produced the same results as wet brining. I've done the cooler and ice thing as well, but it's a big pain. I'd rather just shove it in the fridge. BTW, I just checked their site and SALTED TURKEY is a free recipe (as long as you don't mind giving them your email address).

          2. re: bnemes3343

            I brine mine in a huge storage bag in a cooler and put lots of ice on top...

            no one got sick yet =) i don't have room anywhere for the turkey except in a box...

            1. re: jeniyo

              The article (linked below) in the NYT this month, argues AGAINST brining, saying that it's nothing more than an injection of water into the bird. It just makes the turkey moist with water, not with turkey "juice" or flavor. Sounded good to me. Check it out.

              1. re: oakjoan

                The difference in flavor and moistness is huge between a brined and unbrined bird. The writer was mainly complaining that he thought the brined version was too salty for him. It absolutely gets more than water into the bird. It gets salt as well. That's why kosher birds are so much better than non kosher. They have been brined.

                1. re: oakjoan

                  I read that article. A pound of salt lasts me a decade: I use it very sparingly. I thoroughly endorse wet brining - despite my low threshhold for saltiness, I've never felt that wet-brined poultry was too salty - nor is the gravy I always make from the drippings. I discount McGee's claim that you can't make gravy from a brined bird, which makes me doubt the rest of the article. I am reluctant to dry-salt for fear of the finished product bwing way too salty for me. Also, my experience contradicts claims that other seasonings in brine don't get into the meat.

                2. re: jeniyo

                  While you can buy "turkey brining bags," I use a cheaper alternative, a Ziploc Big Bag, to brine my turkey. These are made of food safe plastic (unlike most other large bags) and have the famous zip-lock top which seals them. I place this in a cooler with a bag of ice on top of it.

                  I don't know what recipe the NYT guy used, but my turkeys have never had an "unrelenting saltiness." If you use too much salt or leave it in the brine too long I guess it would be too salty, but mine never is. I have always made my gravy from it, too, with good results.

                3. re: bnemes3343

                  If you live in a cold climate and have a outdoor place or foyer, you can put it out there. thats what I do every year. Even if you dont have a cold spot, the combination of cold water, icy turkey and some ice will certainly keep it cool enough to avoid spoilage overnight., when its going right into the oven after.

                  1. re: bnemes3343

                    If you have a cooler of the appropriate size, just scrub it out good and toss in the turkey and the brine. Add a few pounds of ice to keep the temp. in the safe zone, and add ice as necessary if the first batch melts. Sanitize the cooler afterward with a weak bleach solution so you don't have salmonella on your soda cans.

              2. I dry brined for the first time last year, using Russ Parson's recipe from the LA Times (discussed in this thread http://chowhound.chow.com/topics/459930 ), and it was incredibly easy and delicious, and I'm definitely doing it again this year.

                18 Replies
                1. re: JasmineG

                  Thank you for posting this - saved me a search!
                  I, too, dry brined last year with great results. Definitely going to do it again this year.
                  I do want to stuff it, though. I'm hoping the stuffing won't get too salty. Amuse Bouches?

                  1. re: mirage

                    The LA Times keeps cutting the links for that turkey recipe (they've done it for the past two years) so it's impossible to search for it! If anyone needs me to paraphrase last year's update of his 2006 recipe, let me know and I can, I emailed the recipe to myself last year, just for that reason! I also emailed Russ Parsons a question about the recipe last year, and he responded pretty quickly, which was nice.

                    1. re: mirage

                      Hmm, I'm trying to remember, but I'm 90% sure we stuffed the turkey (because my mom made it, and don't even BEGIN to discuss with my father the idea of dressing cooked outside the turkey) and the stuffing was fine. I think she did rinse off the salt before stuffing it though.

                      I'll say that a dry brined turkey is WAY better than wet brined in my book. Much better flavor and texture -- less like ham, more like turkey.

                      1. re: Amuse Bouches

                        I did the Russ dry brine technique yesterday to an 18 lb turkey. I used 3.5 tablespoons of kosher salt as directed. I checked Sarah (we always name the turkey) tonight and am very concerned. She looks pale and wings and thighs have that horrible red/blue tinge. There is a bit of pooling of watery/blood in the bag too. Is this normal? Will she perk up in a few days? I do not want to serve a bad bird. Don't want to panic either.....

                        1. re: Densible

                          Totally normal, that's what mine looks like right now too. Don't worry!

                    2. re: JasmineG

                      How long did you brine for? Has anyone dry brined for only two days, and how were the results? I was planning on trying the SF Chronicle recipe (http://www.sfgate.com/cgi-bin/article...) but the dry brine sounds so much simpler. Just hoping it's not too late to do it tomorrow night!

                        1. re: Densible

                          How is the turkey looking?

                          I too am hoping to dry brine but it will only get about a day and a half, maybe a litle more. From what I have read this should be fine but does anyone think I should avoid this method and wait until next year?

                          1. re: avandelay

                            She seems much better today-thanks for asking! Gave her a massage and her color is much better. Wonder if you should do a wet brine in time you have? Seems like the dry brine needs more time than you have. Hate for you to go to the trouble and get less than optimal results.

                            1. re: Densible

                              Thanks. I think I agree. For the first time I want to make sure I get it right. I am going to wet brine the turkey tonight (a heritage bird) in a very simple sugar, salt, water brine. After the holiday I may try a dry brine on an open range chicken from a local producer.

                              1. re: Densible

                                Well, I went ahead and did it! Hope it works out despite the foreshortened brining time. Problem is: I now need to bring it to the friend's house where dinner is happening (about 1.5 hour drive away). I've taken it out of the bag in order to air-dry, but obviously will need to put it in something to transport it. Suggestions? I have an ice chest, but don't want it to get wet again at this stage!

                                Also, have other people just roasted the turkey as is, sans additional seasonings? I have sage, rosemary, and thyme that I was thinking about putting under the skin--either whole sprigs or as a compound butter (I think this is what JasmineG said she did). Any suggestions?

                                And finally: NO basting, right?

                                Thanks, all! This is my first time doing the turkey, so I'm a little nervous and hoping it all works out ok!

                                1. re: pamplemousse

                                  Yep, I do a compound butter (it's under the skin as we speak), and I don't baste. If it's not too late, I would transport the turkey in a roasting pan, or if you don't have one, a cardboard box that you line with foil. Happy Thanksgiving!

                                  1. re: JasmineG

                                    Thanks, JasmineG! I ended up washing out the ziplog big bag I had used to brine and transporting her in that, which seemed to work fine. Massaged a compound herb butter under the skin and baked per LAT recipe. She finished cooking a lot more quickly than expected--perhaps because I forgot to lower the temperature right away after flipping her--but turned out juicy and delicious. My only disappointment is that there aren't more leftovers!

                        2. re: JasmineG

                          Thank you JasmineG for the dry brining link to the LA Times. I used this method this year with amazing results. I will never go back to messy wet brining after this! I put some chopped apple, onion, sage, thyme and rosemary inside the turkey and rubbed the outside melted butter with the same herbs. This was bar none the best turkey I've ever made.

                          1. re: Tedmom

                            I second that-thanks JasmineG! I also made a compound butter for under the skin. I did stuff her as well and I did baste every 30 mins with stock over cheesecloth-hey I am a nervous nilly and needed something to do...She turned out amazing-crispy burnished skin-tender and juicy-just marvelous!

                        3. I did a test run with a dry brined turkey 2 weeks ago. It came out well, but was not as good as my wet brined birds. That surprised me because I am a big Zuni Chicken fan.

                          It was also messier, which counts for something.

                          I'm wet brining again this year.

                          Whoever claims you can't make great gravy with a brined turkey is absolutely wrong, by the way

                          3 Replies
                          1. re: C. Hamster

                            Thanks Guys. I think i'm going with the tried and true method of wet brining this year and leave the experimentation to chickens, after the holidays.

                            I usually start the brining process around Wed night and start cooking around 2-3PM the following day. I'd say a bit more than 15-18 hours?

                            1. re: jeniyo

                              For 2008 Thanksgiving, Russ Parsons and the Los Angeles Times Food Staff conducted a taste test between a wet brined turkey and a dry brined turkey. And the dry brined turkey won -- moist meat with a better texture. The article included a reprinting of the dry brined turkey recipe from 2007.

                              1. re: Norm Man

                                I encourage people to do their own taste test, as we definitely thought the wet brined bird tasted better, though not by much.

                          2. We did the Russ Parson dry brining this year after alway wet brining in the past. (And yes, all the food media seem to be on the dry brining bandwagon--not just Cook's Illustrated but Martha Stewart, Fine Cooking, and doubtless others I've missed. It's in the air.)

                            The results were very good. Different from wet brining. The meat wasn't insanely "moist" and "juicy," but it wasn't dry (and we probably let it cook longer than most of you would--my husband is paranoid about undercooked poultry). The texture was different from either an unbrined turkey or a wet-brined one. The flavor seemed more intensely turkey-ish, slightly gamey in a good way.

                            It also browned gorgeously, better than any wet brined turkey I've done. We let it air dry overnight in the fridge, uncovered, as Russ Parson instructs.

                            The gravy was delicious, though we made our own unsalted turkey stock in advance to supplement the drippings. With canned broth it most likely would have been too salty for my tastes.

                            I would definitely dry brine again. I might also go back to wet brining again for a change, mainly to play with getting other flavors and spices into the turkey.

                            1. Well, I took one for the team and thought I'd try to dry brine a frozen turkey -- that was already injected with solution. (Hey -- it wasn't Thanksgiving Day turkey, and I got it for $5, so I could afford to experiment). It went surprisingly well. I rubbed it with salt on Thursday morning (after it had defrosted for a few days in the fridge), covered it with plastic wrap, and cooked it today -- Sunday -- I just patted dry the skin with paper towels, stuffed it, left it untrussed, roasted breast down at 425 for about an hour and another 2-3 hours breast up.

                              Verdict? It's very good. Not too salty at all. I may have overcooked it a little, (by the time I put my thermometer in, the legs were already over 165) but even so, the dark meat is to die for the breast meat is still pretty tasty. Maybe a little better than the fresh turkey my grandmother roasted on Thanksgiving.

                              3 Replies
                              1. re: Amuse Bouches

                                Whew! Searched for HOURS to find a post that said a "dry brined" injected turkey might be okay!

                                1. re: Shrinkrap

                                  And it turned out so well, there were no leftovers, and I was asked to do it again. This time with a turkey NOT tabled as injected.

                                  1. re: Shrinkrap

                                    It's next time! Using a salt with rosemary and lemon.


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HOME > Chowhound > Austin >
Jun 2, 2009 10:13 PM

If you can find Sheila Partin Hamburger Buns, you can find a great hamburger.

Sheila Partin Buns are sourdough buns. One is the regular bun and the other is the jalepeno cheese bun. I like the jalepeno cheese bun. These are made in Houston and are shipped frozen. They are great.

The Roadhouse in Bastrop serves their hamburgers on these buns. Voted the best burger in Bastrop for many years running.

I haven't found anyplace in Austin that serves these buns, but I am sure there are here somewhere. I have found them in Dallas, Aransas Pass and Port Aransas. I know someone serves them in Granite Shoals.

I think anyone that says that their buns are sourdough with be Sheila Partin buns.

Does anybody know anywhere in Austin where they serve these buns.

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  1. I don't know where they are available retail here in Austin but you can order online:

    1 Reply
    1. re: sanmiguel

      I really love these buns and I do eat at places that serve them. Phil's will not sell just the buns. I haven't asked Riata. I did contact the Sheila Partin bakery or I tried to. We were passing by a couple weeks ago and I had wanted to pick up some buns to spare the shipping cost. They did not answer the phone or emails I sent beforehand. When we stopped at the bakery door that day, no one answered the bell. I got an email the following week that they were at a convention. By the way, the shipping is $20. I don't love bread that much.

      So, do you know anyone that sells any Sheila Partin items around here?

    2. I went to Fran's on South Congress this past Sunday and they now have the option of jalapeno & cheese sourdough buns. Not sure if they are the specific ones that you are speaking of as I forgot to ask, but they were pretty awesome. Sounds like it could be the same ones though.

      1. These sound like the buns you can get at Phil's Icehouse and Riata Bar & Grill.

        5 Replies
        1. re: verily

          only time i went to phil's i thought the buns sweeter than i prefer

          1. re: TroyTempest

            The regular sourdough bun is a little sweet, that's why I prefer the jalepeno and cheese sourdough bun. Not hot at all, but really good.

            1. re: TroyTempest

              You're right. Phil's has sweet buns. They don't taste sourdoughy at all. I love sweet buns with hamburgers, but it's a preference thing. I can understand if it's not your thing.

              I can't think of a burger with a sourdough bun. I'll keep an eye out.

              1. re: stephanieh

                Please ask at Phil's if they use Sheila Partin buns.

                1. re: tuckspop11

                  I find it interesting that replies suggesting you call them yourself keep getting deleted, even though they are accompanied by information pertinent to your original post.

                  I e-mailed Sheila Partin's company via the link above to see if they could provide a list of Austin restaurants that use their buns, but unfortunately they use distributors and don't get that information.

                  I'm sure you'll get this post zapped as well. Whatever.

          2. They do use Sheila Partin's. I asked when they first opened and they looked at me as if I'd divined the PIN number to their bank account. Partin's does call the bread "Sweet Sourdough", or a least that's what they called it when I used to get it in Houston.

            1 Reply
            1. re: Unkempt

              Is this bun used on the fried fish sandwich at Jims? I swear that sandwich is like crack.

            2. Both Phil's Icehouse and the Tavern uses them. Great burger too!

              8 Replies
              1. re: WSZsr

                So Hill's probably uses them, too...

                1. re: Rene

                  Hill's and Tavern do both have sweet buns, but I'm not sure they're Sheila Partin's. They call theirs "kolache style" and don't offer in wheat. I've had many a Hill's burger, and I don't think they're the same shape and size as the buns at Phil's... which look exactly like the picture on Sheila Partin's website and we have confirmation from Unkempt that Phil's are SPs.

                  IIRC Billy's on Burnet and Boulevard Grill both have buns like Phil's, so they must be SP as well.

                  Kahuna's has a sweet bun, but it's more like a King's Hawaiian roll in flavor and texture.

                  It's been quite awhile since I've been to Oasis, but I think they may use sweet buns there.

                  1. re: stephanieh

                    I asked at Billy's a couple months ago where their buns were made and the reply was that they bring them in from Houston (but I didn't take note of the bakery) so logically their supplier is almost certainly SP.

                    OTOH, I've had another burger joint owner tell me that he steered away from buns made with yeast because he believes yeast is undesirable - supposedly makes you feel bloated afterward. I dunno, never having done a side-by-side experiment. It was the first time I'd ever heard that point of view but the guy said he looked all over for the best bun for his restaurant.

                    1. re: stephanieh

                      Hmm. I like the buns at Boulevard, but really dislike the buns at Billy's and Hills. Wouldn't it be interesting if they were one and the same?

                      1. re: amysuehere

                        Very interesting amy sue. What do you dislike about those? The sweetness level? Texture? Something else? I've never had Billy's/Hill's/Boulevard close enough together to have a true taste test. I do remember thinking that Billy's was almost too sweet for me, but I blamed myself for getting the burger with bbq sauce, which sometimes puts the sweet/salty ratio out of whack if the bbq is the sweet kind.

                        1. re: stephanieh

                          Hard to explain, but it's sort of a texture thing. I find the buns almost, and pardon me for this not being very well put, un-done. They have an almost raw flavor in my mouth - kinda the way cookie dough tastes "undone".

                          I agree that I felt Billy's were too sweet as well. Granted, Boulevard's are on the sweet side, but I usually get the wheat version there and that seems to make a big difference. Ironic that I always order the teriaki chicken, which in itself is sweet. Maybe it's just the white version I don't like...

                          1. re: amysuehere

                            I totally get that... they are a bit doughy, especially in the middle. But, I'm always happy to eat raw cookie dough too. (I guess I'd better stop that now after the recall and all).

                            We haven't been to Boulevard in ages. We used to go pretty regularly for the two for one burgers, but we had a few weird server experiences. Apparently it annoys them that I order water, even though my husband happily fulfills the two drink requirement on his own. Or maybe we just caught them on a few bad nights. Anyway, if we make it back there, I'll pay more attention to the buns. And I'll try the teriyaki chicken. That sounds good.

                            1. re: stephanieh

                              I TOTALLY get what you mean about Blvd.!! We used to go pretty much weekly for the 2-for-1. I would always upgrade to chicken and they'd charge me for the upgrade and I was fine with that. Then the owner decided...well, I honestly don't know what he was thinking. He suddenly would only allow 2-for-1 burgers - no chicken even with an upcharge. WTF? No, seriously. Okay, you figure he is doing the deal to get customers in to DRINK and he's losing money on food. So, alienate us by not letting me UPGRADE and PAY for chicken? We only go once every three months or so now, and just whenever since we have to pay full price anyway, and let's face it, they aren't $9 burgers. I probably wouldn't go at all just on principle, cept they're the only ones who make a Hawaiian chicken burger with pineapple and a good teriyaki. Sigh....


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HOME > Chowhound > Manhattan >
Jan 20, 2010 01:42 PM

Trendy BYOB restaurants

Any suggestions for trendy BYOB restaurants/lounges?

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  1. Do you mean where you are allowed to bring your own wine and there is no charge, or do you mean where you are allowed to bring your own wine for a corkage fee?

    2 Replies
    1. re: gutsofsteel

      Preferably no corkage fee but I know a good restaurant with no corkage fee is somewhat uncommon in NYC. Any suggestions for either?

      1. re: foodsearch1

        If you're wiling to pay corkage then you have many, many choices, so if you narrow down what you're looking for that would be helpful.

        Do you have a special bottle you want to open? What food would you like to eat with it?

    2. Check out La Sirene - it's BYOB no corkage at all. It's a very teeny tiny French restaurant, a nice crowd but subdued and the food and always good. It's in a very random spot but close to SoHo area.

      2 Replies
        1. re: foodie4life

          i dont think kuma does byob anymore...i would call first. downstairs from it is a thai place, eat-pisode, which is byob and there is always cube 63...but i wouldn't call either overly trendy.

      1. Apiary on Monday nights only, I think. But check to make sure they are still doing it.

        1. Monday nights only: Apiary in EV, Gotham Bar&Grill and Tribeca Grill, no corkage fee
          Everyday: Maialino with $13 per bottle corkage, Union Square Cafe with $10 per
          Sunday nights: Modern Bar Room no corkage fee

          Not sure (it's been at least a year, so you should call):
          Prune, Clinton Street Baking and Gavroche (every day with $15 corkage)
          Artisanal (everyday was $20 then, but they have a good and reasonably-rpiced wine list)

          BTW, I did not consider your definition of "trendy" with my list above.

          1 Reply
          1. re: RCC

            Apiary Monday nights is pretty popular with wine collectors in NY, so usually a pretty fun time. The Gotham's deal isn't completely open: as I understand it, you have to get a prix fixe menu, and no corkage fees only apply to one region each week. I would strongly recommend calling them for details before you just walk in with your own wine.

          2. Ivo and Lulu on Broome St. is BYOB with no corkage fee.


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HOME > Chowhound > San Diego >
Oct 29, 2010 08:11 AM

Candied fruit for a christmas cake

I'm getting ready to make my christmas cakes (dont flame me, I know americans feel quite strongly about this!!)

Anyone know a good place to get candied peel? I know the british stores have some small containers for extortionate prices, but maybe there is somewhere else I dont know about? Please no nasty green cherries, ick!

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  1. Jenny,

    Windmill Farms in Del Cerro has a decent selection of dried fruit (some of it candied), I don't know, tho',that I've seen candied peels there.

    I usually order most of my dried fruit from Kalustyan in NYC. They ship and the quality is good. Here's the link - http://www.kalustyans.com/default.asp - I seem to recall that it takes about 3-days to get the product as it's been ordered

    1. I think I got something at TipTop (or the place next to it) the last time I made a pudding. I also got some stuff (like suet) at the british stores so I can't remember all of what came from where. Darn my hard-sauce-fogged memory.

      1. Have you checked out Major Market. up in Escondido?

        1. Thanks for the suggestions, it turns out that my favourite local market, Balboa International Market has them, a big container for $5. Need chopping up but they will be great!

          I also got some free bread, I guess they are trying to start selling more bread, it kind of looked like a nan, but less greasy with sesame seeds on top. It takes me back to our days of ordering a giant 'table nan' when I grew up in the UK and went for Baltis!


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HOME > Chowhound > Food Media & News >
Jan 8, 2011 07:22 AM

Tucson- where do the food people meet?

CH is great, but discussions in the south west forum and one about Tucson specifically don't get much action. I'm wondering if there are other forums/news groups/message boards where food people from Tucson meet?
I've done some googling and that's actually how I found CH, but it's the only thing I've found so far.

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    1. re: mole

      Thanks, that looks helpful, signing up now.

      1. re: shaharidan

        There are a lot of good, old threads about Tucson eats on Chowhound, but since there's not a lot of action in terms of new restaurants opening, new posts are rather scarce. And visitors tend to ask the same old questions whose answers don't vary much over time from the older threads. Be sure to read the Yelp vs. Chowhound threads - they're very interesting. I use both, but keep in mind that my own experiences within even the same restaurant can vary greatly over time, depending if it's the chef's day off, there's a new, clueless server, etc. Have fun!

        1. re: Claudette

          Thanks for the help.
          I'm actually more interested in discussing cooking, product and where to buy product then I am in restaurants.
          I am signed up on yelp now, and I've allready found it helpful. I see there are atleast a few places I haven't tried for buying fish so hopefully I'll finally find a good spot for that.


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HOME > Chowhound > Outer Boroughs >
Mar 3, 2011 10:14 AM

Husband's 35th Bday Dinner in Brooklyn

He's such a steak and potatoes guy, but did say he'd be down for something more "funky"

I've suggested some Manhattan places like Degustation or Maialino. But we live in Brooklyn and I'm 9 months pregnant so it'd be nice to stick around here.

I'm guessing Cobble Hill would have the best selection. We've been to Buttermilk Channel once, but that's about it. Any suggestions for a memorable bday dinner?

Buttermilk Channel
524 Court St, Brooklyn, NY 11231

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  1. The food at Frankies 457 is quite good and in a range of normality. Good luck to you!

    Frankies 457 Spuntino
    457 Court St, Brooklyn, NY 11231

    1 Reply
    1. re: jen kalb

      Last time I checked Frankies doesn't take reservations. That might not work for a birthday dinner.

    2. Prime Meats? Lots of meat. Very good steak, but also other good options. If you want to go a little "fancier" we have always gotten a good and special meal at Saul.

      Prime Meats
      465 Court St, Brooklyn, NY 11231

      3 Replies
      1. re: kabny

        Prime Meats has the same issue I mentioned for Frankies 457 - no reservations. This is a birthday dinner and the OP is 9 months pregnant.

        Prime Meats
        465 Court St, Brooklyn, NY 11231

        1. re: Bob Martinez

          Hmm... I thought I read somewhere recently that Prime Meats is now taking reservations. Or maybe it's just that they're taking credit cards. Either way, it was the first place I thought of.

          I'm a huge fan of Bar Tabac, but I'm not sure it's "special" enough for a birthday dinner. Or maybe I just go there too often. :-P

          Another place I really like that seems to fly under a lot of peoples' radar is Jolie on Atlantic, near Hoyt. Bacchus is also nice but it's in the "not special enough" category, in my mind.

          Bar Tabac
          128 Smith St, Brooklyn, NY 11201

          Prime Meats
          465 Court St, Brooklyn, NY 11231

          1. re: egit

            I checked the website just before I posted. It says "No Reservations."

            Jolie isn't a bad idea at all. They have a good steak frites for her husband. Downtown Atlantic also has a good steak and the atmosphere is pleasant.

            I was a big Bacchus supporter for a long time. I read reports of a gradual decline and discounted them. Then, about 2 years ago I had a really lackluster meal that pushed me over the edge. Perhaps it's rebounded.

            Of course if she wants to break the bank and get *really* special there's Saul, a Michelin starred restaurant. It's very good but it's not cheap. Then again, with a kid due any day it's not like they'll be getting out very much in the next year so this might be time for a splurge.

            140 Smith St, Brooklyn, NY 11201

            320 Atlantic Ave, Brooklyn, NY 11201

            409 Atlantic Avenue, Brooklyn, NY 11217

      2. Meat + a little funky = Henry's End. If you're 9 months, then it's a bit long to walk from anywhere outside the heights, but worth a quick cab ride. An old favorite of mine and this board's.

        Another interesting twist on the beef is the steak and kimchi rice at Good Fork (also not a walk).

        Within the hood, also consider the good old steak frites at Bar Tabac, though that's more of a neighborhood place than a destination.

        And - congratulations! With a little one in Cobble Hill, you'll be in good company.

        Henry's End
        44 Henry St, Brooklyn, NY 11201

        Bar Tabac
        128 Smith St, Brooklyn, NY 11201

        The Good Fork
        391 Van Brunt St, Brooklyn, NY 11231

        1. You mention he's a steak and potatoes guy. Has he ever been to Peter Luger ?
          The bacon strips are as funky as it gets....

          Peter Luger Steak House
          178 Broadway, Brooklyn, NY 11211

          1. I would recommend Saul, Chestnut or Grocery. All very nice, small restaurants where you will get a great meal and not be rushed or crowded.

            In my experience, the service at Frankie's is not appropriate for a birthday dinner or someone who is 9 months pregnant. When my wife was that far along in her pregnancy, we ended up valuing space and attentiveness A LOT on the few occasions we went out.

            Prime Meats is a good suggestion, but you may have to wait quite a long time... your husband might love it but it might be uncomfortable for you. Depends on what time you go, I guess.

            271 Smith St, Brooklyn, NY 11231

            Prime Meats
            465 Court St, Brooklyn, NY 11231

            1 Reply


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HOME > Chowhound > Minneapolis-St. Paul >
Jul 31, 2011 10:23 AM

Little Szechuan - West End - Review

Was excited at the potential to have a good Szechuan place closer to my house so when I saw that Little Szechuan finally opened I booked on over to try it. I really want to like this place.

The good:

Full bar, tasteful decor, quick service and outdoor seating

The not as good:

The food (sadly)

The menu seems to be watered down for the suburban visitors to the West End from the original location in St Paul. No tripe, tongue or any of the more adventurous items that were present there.

Began with cocktails which were good - no complaints there. For starters we had potstickers and they were underwhelming. Szechuan dipping sauce was ok but the actual potsticker itself tasted underseasoned to me. I also didn't care for the wrapper. For my main, I ordered Fish Filet in Spicy Tofu Broth. Had an almost identical item at Grand Szechuan and at Szechuan a couple of weeks ago so I felt that I had a pretty good basis to compare. Definitely was spicy enough but the other flavors in the broth were under-developed compared to what I had at the other 2 restaurants. Husband who loves all things spicy wasn't impressed with the flavors here either. He ordered the Kung Pao Chicken since it was the only non breaded chicken dish and it was ok but definitely a mild dish. We also ordered the Fish Flavored Eggplant which was probably the best seasoned dish of the 3.

Overall we were disappointed but this is their first weekend so I will definitely give it another try. If anyone else has gone and has recommendations on dishes, please share.

Little Szechuan - West End
5377 16th Street, St. Louis Park, MN 55416

Szechuan restaurant
2193 Snelling Ave N., Roseville, MN 55113

Grand Szechuan
10602 France Ave S, Bloomington, MN 55431

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  1. I have also been looking forward to this opening for quite some time and was delighted when I drove by Saturday and saw they were open. The restaurant is beautiful inside and the full bar and patio is going to be nice. Since it was last minute I went solo and did not get to try more than one dish. I will agree that their menu does appear to be smaller than their St. Paul location but my server told me they could still make many dishes not featured on the menu. I ordered my favorite dish, which I have had at all of the szechuan joints in MSP, Beef in Szechuan Spicy broth. I thought is was EXCELLENT rendition. Although the portion was smaller than most it was very well prepared and balanced. The broth was SPICY and delicious with just the right amount of peppercorns sizzling on top and a hint of garlic I don't usually notice with other versions. Cannot wait to bring some friends and try some other dishes as I cannot bring myself to order anything else.
    PS- If you like Szechuan Spicy Broth of any kind also make sure to try SZECHUAN SPICE in uptown, I really like their version and I never seem to see enough people in there.

    Little Szechuan - West End
    5377 16th Street, St. Louis Park, MN 55416

    2 Replies
    1. re: JKellyMN

      Went twice, Beautiful build out. Great ambience, The food portions are small and expensive. The first trip we had the tea smoked duck, Chung King Chilie Chicken and the spicy beef short ribs. The chicken was incredibly salty. The beef was gamey and too chewy. The tea smioked duck just tasted weird. Everything just seemed a little off to me. I was really disappointed and vowed not to go back for a while.

      Well I went back. This time we had the chicken lettuce wraps, kung pow chiken and sesame chicken. This time I said no msg. Evrything was less salty but still very bland with not much flavor. The sesame chikcen in particular was very disappointing. It was a fried chicken nugget with some sickly sweet sauce poured over it.

      I think it is the curse of the West End. I have not had good luck at the venues there.

      1. re: JKellyMN

        I LOVE Szechau Spicy Broth and usually get it with the Pork at LS in St.Paul.


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HOME > Chowhound > Los Angeles Area >
Oct 30, 2011 11:37 AM

Downtown LA restaurants...for Sunday evening (tonight). Help!

I'm looking for a special favorite resto -- Church and State has gone downhill in my mind and too pricey, but I love that kind of atmosphere. Any suggestions? THANK YOU!!!!!!!!

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  1. Water Grill and Cicada are both open Sunday night, and are both very good.

    Water Grill
    544 South Grand, Los Angeles, CA 90071

    2 Replies
    1. re: ipsedixit

      If the OP thinks Church & State is too pricey, Cicada Restaurant and Water Grill are definitely heading the wrong direction price-wise.

      Bottega Louie has the same atmosphere, maybe the Lazy Ox Canteen.

      If you are willing to venture a bit out of downtown you might look at Silverlake with The Kitchen, Local or Blair's Restaurant or Echo Park with Allston Yacht Club, The Park Restaurant and Masa of Echo Park.

      Masa of Echo Park
      1800 W Sunset Blvd, Los Angeles, CA 90026

      Allston Yacht Club
      1320 Echo Park Ave, Los Angeles, CA 90026

      Bottega Louie
      700 S Grand Ave, Los Angeles, CA 90017

      Lazy Ox Canteen
      241 S San Pedro St, Los Angeles, CA 90012

      1. re: scottca075

        Awww, thank you so much. I really appreciate the tips.

        I think I felt C&S didn't merit the price because it was rather mediocre in my mind...

        You have great suggestions...thanks again.

    2. Chaya Downtown.

      They have a Sunday Night special: $25 prix fixe, and 1/2 price bottles of wine. Here's a link to tonight's deal.

      If the link doesn't work, here's the breakdown:
      - 1st -
      Smoked Salmon Blini
      bellweather farms crème fraiche

      - 2nd -
      Oregon Pumpkin Puree Soup

      - 3rd-
      Kobe Beef Meat Loaf
      porcini mushroom duxelles/ brussel sprouts

      - 4th-
      Coleman's Kabocha Cupcake
      tahitian vanilla ice cream

      Chaya Downtown
      525 S. Flower Street, Los Angeles, CA 90071

      1. Aburiya Toranoko or Lazy Ox Canteen... They're sister restaurants, next door to each other.

        Lazy Ox Canteen
        241 S San Pedro St, Los Angeles, CA 90012

        Aburiya Toranoko
        243 S. San Pedro St., Los Angeles, CA 90012


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HOME > Chowhound > Home Cooking >
Dec 27, 2011 03:51 PM

Bread flour v. AP flour

I made stollen for a relative for the holiday and needed to be bread flour for the recipe. Now I have about 4 1/2 pounds of bread flour. Can I use it interchangeably with AP flour?

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  1. For some things....bread flour has a higher gluten content than AP which means it gives more elasticity and shape to whatever you're making so I wouldn't use it to make a gravy or sauce like a roux nor would I use it to make a cake or pie crust but you can use it in some other sweet baked goods like muffins or quick breads and things like pizza crust and dinner rolls where you want a chewy texture. I've also used it as a breading for meat before frying....Keeps in the freezer forever

    1. In most cases you can use bread flour in place of AP flour, but as you know you can not just use AP where bread is called for. Bread flour has more gluten and you can not just eliminate that. The two would work equally well in non-baking situations like making roux, or in breading of meats most definatly.

      1 Reply
      1. re: mikey031

        "you can not just use AP where bread is called for" - sorry, incorrect.
        AP flour makes a very nice loaf of bread. The crumb is lighter and it has less "chew" in it's texture but there is no reason to exclude AP flour from your bread making interests.

      2. My general rule is that if the recipe calls for yeast, use bread flour, but if it calls for baking powder, use AP flour. However, you can certainly break this "rule." Your finished product will be more dense, but it will taste the same. The only recipes where I would not use bread flour at all are things like sponge cake, angel food cake, chiffon cake, or anything where an airy texture is desirable. I would also avoid it in a genoise, or you will end up with a brick.

        1. personally, i'd be really careful in what recipe you choose to substitute bread flour. i use it in cookies, a lot.

          if you're working from a recipe, i'd consider cutting the bread flour with a little cornstarch. much the way you cut AP flour with cornstarch to approximate cake flour in a pinch. sift it, use 7/8 cup bread flour, and 1/8 cup cornstarch. but that's just me.

          or freeze it.

          2 Replies
          1. re: Emme

            Mixing in cornstarch should work in theory. Good idea.

            1. re: Emme

              That's what I'd suggest, too. Or cutting it by using half bread and half cake flour, if the OP has cake flour. For cooking purposes, eg. breading or roux, I would just use it as is.

            2. Alton Brown's The Chewy calls for bread flour. I've made the recipe with both bread and ap and really preferred those made with bread flour.


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HOME > Chowhound > Ontario (inc. Toronto) >
Dec 24, 2012 07:59 AM

Grand Chinese Cuisine Christmas Menu help

So, circumstances dictate that I have to order and bring chinese food to my family for Christmas, due to an injury a family member sustained, which means we won't be having dinner at our previously intended location. So we're moving it somewhere else and I volunteered to bring the chinese food (I'm really going to miss my turkey!).

So, can anyone with familiarity to GC recommend some dishes/a menu?

The only stipulation I have is that it must include chicken balls (sigh - but they do have them), and no shell-fish (due to allergy).

It's for 8-9 people.

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  1. Hi Pete: I don't have any first hand experience with Grand or much with take out Chinese in general. However I will comment that high end Chinese food is unlikely to translate well in take-out containers. I would be inclined to suggest looking at a take-out menu from a place like the Mandarin as they are geared for take-out business. We know how CH'ers love the Mandarin! That said, the "Chinatown Special" on Grand's website might be a good starting point. http://www.grandchinesecuisine.com/

    3 Replies
    1. re: T Long

      Thanks Tlong. Are there any places you can recommend that might be more suitable?

      1. re: justxpete

        Found this timely article: http://www.thegridto.com/life/food-dr...
        E-Pan is mentioned which is one of my preferred Chinese restaurants downtown. Good luck and Merry Christmas! PS. I was serious about the Mandarin.

        1. re: T Long

          I saw that too, but wasn't overly familiar with any of the restaurants listed.

          Thanks for the reco!

          Merry Christmas to you as well. :)

          (and re: Mandarin - couldn't bring myself to do it. hehe)


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HOME > Chowhound > Austin >
Jan 29, 2013 07:27 AM

Coming to Austin for Half Marathon in a few weeks

My husband and I came to Austin last year to run the Live Strong Half Marathon, and had so much fun we are coming back again this year. We are staying in the Travis Heights area, and will have a car.
I need recommendations for a 'nice' dinner on Friday night. This will be our 'Valentine's date', and would prefer somewhere that takes reservations. I have a reservation at Olivia now, but I've heard mixed review on that. Would love to try Barley Swine, but don't want the Friday night wait.

We plan on pizza for our pre-race meal Saturday, so where's the best place for a pie? And then, we'll want beer and burgers after the race on Sunday... where's the best spot for that?
Finally, is there anywhere we should hit on Monday for lunch and/or dinner that might be too crowded to visit on the weekend? We are wide open on that day.

Thanks for the help!

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  1. For pizza, I love Homeslice! Also try Backspace (will need reservations) or East Side Pies!

    After the half marathon, Hopdoddy (usually there is a line during lunch hours btw). I think they have the best burgers. If there is a line and you don't want to wait - go to Wholly Cow on South Lamar!

    Some recommendations for a nice Friday dinner: Olive and June (Italian), Fabi + Rosi (European) or Lenoir (French/American)

    Hope that helps and good luck on Live Strong! I'm running the full marathon so I can't wait to figure what I want to eat after I'm done!!

    1. Uchiko is a fantastic date night. so is Hudson's on the bend.

      1. Thanks to you both for the suggestions! Ahoang, good luck on your run too.


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HOME > Chowhound > Northern New England >
Mar 13, 2013 10:47 AM

unum's - nashua

for anniversary -- any thoughts?

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  1. The original comment has been removed
    1. I haven't been to Unum's for more than a cocktail in a few years. At that time, they seemed to go through a new chef every 6 months, so you never knew what to expect. Luckily, their bar staff was consistent, and the drinks stayed well made.

      Sorry I'm not of more help. I have thought about going back, but I so enjoy the food and atmosphere at both Surf and MT's Local, that I haven't made a return trip to Unum's.

      1. I've only been once, it was a "do not repeat" kind of experience. Can't imagine going there for an anniversary or any special occasion.

        The Buckley restaurants, or Saffron Bistro would be my picks if it had to be Nashua.

        1. I've been 3 or 4 times...the latest for a company Christmas party. Each time the food was good. Not amazing, but good. It's not a place I'd rush back to, but I wouldn't avoid it either.


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HOME > Chowhound > Not About Food >
Aug 30, 2013 07:57 PM

Should you answer honestly?

Last weekend the hubby and I went to a popular high end Yountville restaurant for brunch. The hubby ordered a lobster roll, the most expensive item on the menu. To his great disappointment it had absolutely NO flavor. The waiter, a very nice young man stopped by the table to ask us how we were enjoying the meal. I was shocked to hear my husband say that it was very good. Had he suddenly lost his mind? I think he was just too shy to tell the waiter what he really thought. When faced with this situation, how do you answer?

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  1. Not from the area but I think for major issues one should answer honestly yet diplomatically.

    If something it too sweet, too salty, too spicy, too bland then a simple "It was fine but too XYZ for me".

    If something is not cooked correctly than that should be pointed out right away.

    If something tastes off, is inedible, etc than that warrants talking to a manager.

    That said if you eat the whole thing then keep your mouth shut. It can't be all bad if you wiped the plate clean.

    2 Replies
    1. re: foodieX2

      A good answer that I totally agree with, but let me add my 2 cents. I think that if you are going to complain about anything, it has to be done in a constructive manner with specifics so that there could possibly be improvements in response to the criticism. If I'm asked if I'm enjoying my meal, I'll pretend that I am unless I have something specific to complain about more than just saying that the food is merely so-so. Telling a server that you are vaguely unhappy without providing the exact details needed for possible remedies will just spread bad sentiments without doing any good. I've had my share of mediocre restaurant meals where I've pretended to be perfectly happy simply because I didn't feel I had the time and energy to provide possibly unwelcome advice about how they could do things better.

      1. re: foodieX2

        Perfect answer, foodiex2. And in the OP's case, her husband should have used your first response.

        I'll also add my 2 cents and say bland or "no flavor" is highly subjective. Does the OP's husband smoke? If so, that fact alone would mask any subtle flavors. Does he regularly enjoy spicy foods? That too could be a factor. I'm not saying these specific things are true on his part, just throwing out a couple of examples. Also, I'd be curious to know if the OP tasted the lobster roll and what she thought.

      2. Depends.

        In most cases, I take the view that this is a perfunctory question that the restaurant feels it needs to ask and has no real intent to take on board any comments

        On the other side of the coin, I find that most "good" places I go to do not feel the need to do the check back. To my mind, they are right. They may well ask how was the dish, when they are clearing the plate. I tend to think there is some genuine interest here and I can usually get a sense of this from how the server asks the question. In such circumstances, I'll be honest. In other circumstances, my standard response is to say things were "fine".

        2 Replies
        1. re: Harters

          That could be.

          I take it to actually elicit feedback, and I will give that.

          I have had a few instances, where the chef wanted to defend their choices. That is fine, but I also want to defend my comments.

          1. re: Harters

            Yes, but that is a difference between where you live, Harters and the US. The check back, is to give people the chance to say something if they need to, in fact there are complaints that not checking implies not caring.

          2. Don't rave about it if you didn't like it... if you don't want to go into details just say it was 'okay'. There's absolutely no point in telling the waiter how wonderful it was when you found it mediocre. That just encourages them...

            1. I would have sent the lobster roll back because it had no taste and ordered something else (quickly). It is probably not the restaurants fault it lacked flavor but they should know about the problem.

              I rarely send anything back. I usually just eat it and say "fine" when it really wasn't that great. But not at a high end restaurant where I order the priciest item on the menu.

              2 Replies
              1. re: sedimental

                If it's not the restuarant's fault, as you state, why should they know about it? What is the "problem?" I the "no taste" lies totally within the customer's palate, that's the customer's "problem" and no need to tell the restaurant.

                1. re: ttoommyy

                  Many times lobster that is frozen has no taste (especially in CA). Not their fault, meaning not a prep issue. I wouldn't automatically assume it was " just me". My taster works pretty well unless I have a cold or something. I don't think a high end Yountville restaurant would want a customer not satisfied with the food but not saying anything and possibly not returning or telling others " the lobster rolls arent very good". YMMV.

              2. And then you have an astute staff. In Asheville, N.C. at a local mid to high end chain. She Who No Longer Must Be Obeyed ordered a Caeser salad as an entrée. And out comes a large bowl of mixed greens and croutons with the dressing in plastic containers.

                So She poked and prodded, ate a little, and then sat there in low dudgeon. Waitress came up and asked her what was wrong. What She was hoping for was a tableside mixing at the most, or pure romaine lettuce and fresh dressing at the least for that price. Waitress got the manager, he took the salad off the tab, gave her a chicken breast that did not come out of a bag, She was content.

                Please note that this was done without a complaint or query about the meal. We were obviously tourists and it was during the Sunday church crush, so it was not like they were sitting around bored. If I could remember the name of the place, I would be shouting it out. The tip was grotesque.

                And yes, if I am disappointed in what is offered, I either clean my plate if edible and worth the money,(my generation), or inform my waiter if not. Before I consume the whole thing.


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HOME > Chowhound > Wine >
Oct 29, 2013 04:12 PM

Wine Pairings for Cassoulet

I'd like to get some thoughts on pairing the wine from Fronton (the negrette grape) with cassoulet - other pairing suggestions most welcome, thanks!

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    1. re: Chinon00

      this, this, this....or a big, somewhat rough wine from anywhere in the Southwest of France. We loved a ragged red from Castelnaudary (one of the places that claims to be the home of cassoulet)

      It's a big, rough dish...finesse is lost on this one.

      1. re: Chinon00

        My thoughts exactly - Cahors, Malbec, Auxerrois (different names for the same thing) is exactly right to balance the robustness of the duck (or goose) in cassoulet.

      2. Madiran would be another alternative.

        Irouléguy if you like playing roulette.

        1. Although Cahors is *the* traditional wine -- and it certainly works well with cassoulet -- I prefer (and usually serve) an aged Cornas or Hermitage from the northern Rhône.

          2 Replies
          1. re: zin1953

            Jason, how old is an aged Cornas? I love them but cannot figure out how long to age them. Thanks for your advice!

            1. re: BN1

              Obviously it's subject to vintage/producer variations, as well as storage conditions, etc., etc., but 8-10+ years is about right.

          2. Cabardes, and especially the Chateau de Pennautier from the shadow of Carcassone works perfectly with the pork and confit type out of Carcassone.
            Had one in Toulouse recently that was served both with a Cabardes and a older Madiran of Aydie that both were perfect with the dish which was traditional with confit and lamb.

            1. It's a very wine-friendly dish. Classic pairings include Cahors, Madiran, and Irouléguy, but it's a great match for mature Rhône reds (which typically used to need around eight years to start coming around).

              1 Reply
              1. re: Robert Lauriston

                I'm with you on the mature Rhones for Cassoulet. Gigondas being a big fave.


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« Simon Says Stamps Challenge - A Stitch in Time | Main | Let's Get to 1000 participants »

July 13, 2011

Hi Christine, hope all is well and you're getting enough sleep!!!!
Such a beautiful image and perfect coloured in distress inks and teamed with those wonderful papers.
Heather xx

Beautiful card! I can't wait to hear your story of the little guy's arrival.

Absolutely beautiful, Christine!! I love the touch of tulle and the papers are perfect!!

Simon Says Stamp!

This looks so fairy-like, the soft colours, wonderful.

Thanks for having me as a guest designer this month.

Hugs, Nadine

Lorraine A

I love this card Christine :-) such a gorgeous image and your colouring is fantastic !! ,,, WOW ! :-)

Hope all is well and hope you're getting some sleep :-)

So sorry it took me so long to pop by, I had family here so wasn't around very much xx

Lols x x x

The comments to this entry are closed.


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• Crazed Evolutionists Create Bearsharktopus

    September 20, 2009 6:11 am 31 comments

    Share this Article

    First is was the Borneo Montauk Monster, and now this. Look at it. Look! An abomination!

    This is more proof why genetics is evil! Somehow scientists are planning to,.. splice the genomes of a the bear, a shark and an immoral Asian octopus to evolve these sea monsters against holiness!

    My friends, the genes of a different species are not meant to be crossed. There is nothing good that comes from such actions. God has allowed man the knowledge of how to use microscopes and restriction enzymes such as EcoR1.

    There is nothing moral about how scientists are using these restriction nucleases to cut the double helix of life structuring DNA itself at complimentary points, all to expose the sticky ends to allow genetic splicing and create these devil creatures!

    Satan is a mad scientist and he’s always cooking up new offenses against nature in his laboratories! A unicorn women. Montauk monsters. Test tube babies. Evil!

    Mark my words, structure dictates function! And believe you me, when you structure DNA in such a way that it allows three animals to exist as one, its only function will be to get struck down and burn in hell for all time!

    Stop genetics! It is an abomination to science and nature, and only serves the aggrandizing, selfish agenda of dog evolutionists like Richard Dawson. These men have no morals or scruples, and don’t know what they are dealing with in their effort to play master and creator! Burn the lab experiments and gene manipulation!

    Special thanks to Mary Albright for warning about this foul creature via the Holymailbox.

    Thanks for rating this! Now tell the world how you feel through social media. .
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    Abe If you don't like what you just read here you can just get out of my country. Now how about that smart-alack. Follow me on twitters. Poke me as your New Friend on Facebook!!

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Originally created 05/15/04

Mr. Marion Casey Jr. (PAULINE, S.C.)

PAULINE, S.C.- Marion L. "Jack" Casey, Jr., 69, died Wednesday, May 12, 2004, at Spartanburg Regional Medical Center. A native of Spartanburg County, he was the son of the late Marion Lanham Casey and Lillie May Yarborough Casey, and the beloved husband of Irene Pettit Casey. He was a graduate of Spartanburg High School and served with the U.S. Army 1955-1957. He worked at Draper Corporation and retired from Hughes Company. He was a member of Philadelphia Baptist Church, having served as a former deacon, a member of the Planning and Building Committee, and a member of the Men's Bible Class. He also served as past master of Calhoun Masonic Lodge #81. Jack, as he was fondly known by most, loved spoiling his grandsons, communicating with his plumbing friends and associates, gardening, and transporting vehicles for local car dealers. Mr. Casey is survived by two sons, Christopher Dixon Casey of Charlotte and Brian O'Neal Casey and wife Shawn Po teat Casey of Pacolet; two daughters, Mary Elizabeth Debolt and husband Craig Arthur Debolt of Duncan, and Marion Anne Weeks and husband Dustin Wayne Weeks of Pauline. He is also survived by three beloved grandsons, Rhegan O'Neal Weeks, Jack Emerson Debolt, and Dylan Spencer Casey. Other survivors include sisters, Patsy Casey Owens and Brenda Casey Crenshaw, and sister-in-law, Lula Casey. He was preceded in death by a sister, Mildred Casey Wood, and brothers, John Dixon Casey, Charles O'Neal Casey, and Ernest Donald Casey. Funeral services will be held at Philadelphia Baptist Church Saturday, May 15, 2004, at 2 p.m. Officiating will be Dr. Rev. Roland Dry, Jr. and Rev. Edgar Boles. In lieu of flowers, memorials may be made to Philadelphia Baptist Church, P. O. Box 220, Pauline, SC 29374; or to The Walker Foundation, S.C. School for the Deaf and Blind, 355 Cedar Springs Road, Spartanburg, SC 29302. The family is at the home. Floyd's Greenlawn Chapel Sign the guestbook at AugustaChronic le.com

The Augusta Chronicle May 15, 2004

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Originally created 12/01/05

Rants and Raves

Comments from readers:

THIS IS A BIG THUMBS UP for Beulah Grove Church. Our kids go there for tutoring. I really want to say thank you to the people who go and spend their time. It's free and on a volunteer basis. I really want to say thank you because we're not even members of the church. It's so nice that people dedicate their time to go and teach kids during their spare time.

I HAVE A QUESTION. When Boyles endorsed Copenhaver, it was not considered racist. If Helen Blocker-Adams had endorsed Willie Mays, she would have been considered racist. Because she endorsed Copenhaver, she was OK. She's done the right thing. We have double standards here.

WILLIE MAYS HAS BEEN in politics for over 10 years. What has Willie Mays done for the city of Augusta except go to Washington, D.C., and badmouth Augusta? He has not done anything so far. If elected mayor, he'll do even less.

I'D LIKE TO SAY THERE'S no doubt about it. We have the finest Congress and president money can buy.

THIS IS A TIME OR season for giving. But the worst giving is that Congress gives themselves a $30,000 raise. The commissioners went up on taxes on your house. People pushing people over trying to get a gift. And people don't care that it's called a holiday. They're taking Christmas out of it. God help us all.

I'M CALLING TO RANT about the train situation. We were heading to the airport Saturday night on Tobacco Road. We left in plenty of time to make our plane. We got stopped by a train that was moving and then stopped dead for 20 minutes at 6:10 at night. This is totally uncalled for. Just sat there dead for 20 minutes. Fortunately we weren't checking our bags and we got on the plane. Other people were also in the line of traffic and didn't make their plane. I'd appreciate if something could be done about the train situation. It's out of control.

THIS IS A RANT to the hit-and-run driver of the red car who ran over the white dog on Saturday, Nov. 26, on Wrightsboro Road between Monte Sano and Highland avenues. You fractured his leg and pelvis and he died of internal injuries that night. Shame on your soul for your cruelty and criminal behavior. And this is a rave for all of the drivers who waited so patiently while we rescued him from the middle of the street.

CHARLES WALKER, you're a classic example of you reap what you sow.

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Awards shows don't take summer break

  • Follow Television

Awards season is generally reserved for that time between December and March when the Golden Globes, SAGs, Grammys and Oscars take place. But trophies are such a necessary part of the entertainment industry that they will not be limited to wintertime.

That’s why the summer months also have their share of largely meaningless ceremonies designed to honor the achievements of the people who need the recognition most: Hollywood’s rich and famous.

Here’s a guide to keep track of all these summer award shows:

Tony Awards: Sunday, June 10 on CBS.

Significance: Honoring the best of Broadway theater. Or, to put it another way, reminding us of all the great musicals and dramas we’re missing because we don’t have the time and/or money to haul ourselves to New York.

Daytime Emmy Awards: Saturday, June 23, on HLN.

Significance: Recognizing excellence among the daytime soaps that have escaped cancellation, as well as all the talk shows and other programs that are always on when we go to the gym on our days off.

BET Awards: Sunday, July 1, on BET.

Significance: These celebrate the achievements of blacks in multiple fields, including music, film and athletics. Also, they provide an excuse for Beyoncé to compete against husband Jay-Z in more than one category.

ESPY Awards: Wednesday, July 11, on ESPN.

Significance: ESPN’s big trophy show, which distributes prizes to high-profile athletes, who are often joined at the event for no apparent reason by such Justins as Bieber and Timberlake.

Teen Choice Awards: Sunday, July 22, on Fox.

Significance: It’s got the fan-voting element and country-music-award categories of the CMTs, plus the youth/entertainment element of the MTV Movie Awards, plus the sports-world factor of the ESPYs. AND the trophies look like surfboards!

The Do Something Awards: Tuesday, Aug. 21, on VH1.

Significance: Actually, these awards, although televised and often hosted by a celebrity, are not about celebrity. They give grants to people 25 and younger who are attempting to do good in their communities. So it’s impossible to write a snarky comment about them, really. This is the kind of awards show we need more of.

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One Child at a Time

Last year, I joined a mission team that went to Cambodia to work with children who had been rescued from sex trafficking, or were at-risk children. We learned that this work took time – that everything moves at a slower pace there – even saving children. We soon learned that our lofty goals must be tailored back a bit – to one child at a time. This was a good lesson for all of us. We soon realized that to save one child certainly made it all worthwhile, and not to give up hope if we couldn’t save them all, now!

So, I found it interesting today — I co-led a one-day summer camp for children who are living in a low-income housing project. I prepared for at least a week, buying supplies and practicing crafts to make sure that I knew what I was doing before the big day. Today, the big day, one little boy showed up at camp. That’s it. I stared over the huge pile of craft-making goodies at this tiny little guy staring up at me and my heart smiled. I secretly thanked God for the lesson I had learned some months ago.

Too often, I think, we let our goal-oriented minds get the best of us — how many kids can we save? How much money can we make? How many hot dogs can you make in an hour? When, in fact, the real trophy is staring us in the face.

His name was Nick. The two of us had the most awesome day. We didn’t finish 1/2 the crafts I had planned. We didn’t have time to eat all our lunch because we were having so much fun. And, for a few hours, all the troubles of the world dissolved away – for both of us.

Posted in Uncategorized | 2 Comments

Another Reason to Go

CoffinsDeath is grief as much to a Cambodian as to a Westerner. However, many Cambodians are Buddhists who do not view death as the end of one’s life but rather as the end of a life cycle. It is a passage from one stage of the cycle to the next. In Buddhism, there is belief that all life evolves in a successive cycle of birth, sickness, old age, death and rebirth/reincarnation.

In Cambodia, when a person dies, the care of the body is undertaken by the family. The body would be brought home, washed, dressed, and placed into a coffin. The body is not to be dissected and organs are not to be removed because it is believed that would affect one’s rebirth. The body is not embalmed. Traditionally, the body is kept in the house for seven days or longer before cremation. Today, it is common that the body is kept for only three days. Monks come to the home and recite sermons every evening by the body. On the third or the seventh day, a funeral procession is organized to carry the body to the temple for cremation. The crematorium is usually on or near the temple grounds.

And so it is, that I had a special moment this morning, that I wish to share. I decided to get my toes done in preparation for a business trip. I greeted the manicurist in the Khmer way, as I had learned in the past that her home is in Phenom Penh and she has been in the states for only eight years. She smiled and we talked. She mentioned she was going home in October and I mentioned that I was returning to Cambodia in January. She asked me to remind her what it was that I would be doing, and I explained that along with a team of about ten people, we will once again be working with children who have been rescued from sex trafficking, or those who are at risk. Her eyes welled up with tears as she looked into mine, and she thanked me for our work.

And then she said: “You know, there are many things people can do to help the poor in Cambodia.” I nodded. She said, “My mother, who is 92 now, has gone back to Cambodia every year since we came to the U.S. She buys wood and takes it to the monks to give away to the poor people who cannot afford to buy a coffin for their loved one.”

JASMINE FLOWERThink about that. I am so blessed to have had this conversation. This is not meant to be grim, although I realize it is. But for me, this is enlightening. It helps me to further understand the depth of poverty for those people that I will serve at the restoration center, at the brick factories and in the community. Now, when I look into the eyes of the elderly at church in the small town of Svay Pak, and they raise their hands in thanks for our work, I will understand even more clearly their amazing strength. And once again, I am so humbled.

Posted in Uncategorized | Tagged , , , , , , , , | 3 Comments

What Does Freedom Mean?

The following was written by Marisa Eve, when asked “What does freedom mean?” Marisa has given her life to working with orphaned children in Cambodia. The language is strong. It’s the truth.

“Being free means”
Free you see isn’t something I feel I can be
If I were free it would be so easy to leave
To ascend as a multidimensional being
To a higher state of consciousness
To return home
The realm where my soul was born
Wrapped in angelic arms
Before incarnating here
As a volunteer
This isn’t a vacation for me
I know my mission is to bring divine healing
To be the shift this world needs
The change society so desperately seeks
How lovely it would be
If love were the reason for everything
I’m dreamy
Dreaming of being free
Free from violence
Free from hate
If I were free I wouldn’t have to see
The world revolving around these two things
If I were free I wouldn’t have to be
Subjected to negativity
The degrading of innocent lives
Trafficked across border lines
To sacrifice their innocence in life
For some pedophile to fulfill a sexual fantasy
Children as slaves
Every single day
But this isn’t a problem the government sees
Just keep dropping bombs on innocent beings
Meanwhile modern day slavery is just down the street
We’re a sick society
Obsessed with followers and likes
All while a child of slavery’s life
Is spent looking into strangers eyes
Paying a cheap price to abuse them for life
Never knowing comfort and care
Night after night nightmares
Maybe they’re praying for someone like me
To crack down on society
To save them eventually
Prevent more victims from suffering
Oh how i’d love
To grab the government by the balls
Make them my bitch
So they know how it feels
To be forced to do something against their will
Get on your knees and surrender to me
Mouth taped shut unable to speak
Unable to scream
Unable to leave
Unable to be free
Let’s be the shift this world needs
Let’s stop making excuses for not doing
Where the hell are we all really going
When all is said and done
So freedom you see is different for me
I’ll never be free
Never truly see my dreams become reality
Because my dreams are seeing every innocent soul set free from slavery
Set free from wrongful convictions
Set free from persecution
So land of the free is a facade to me
And if the land of the free were home of the brave
We’d all be brave enough to be the change

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A Rainbow for Peggy

rainbow for peggyIn memory of, and in honor of, my dear sister Peggy, who lived with injustice and inequality from the day she found the courage to speak her truth.

Congratulations to all for this transcendent moment in our history!

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I’m A Lousy Christian

EASTER SUNSETI don’t understand. Each day, God gives us the most beautiful canvas on which to paint a new day. Each day, an opportunity to do His works. Yet over, and over again, someone paints it red.

I can’t forgive. I simply cannot forgive a man that walks into a church; sits down with brothers and sisters in Christ to share in a Bible study. And then methodically stands up, pulls out a gun, and kills nine of them. In their church. Beautiful, wonderful people trying to do what is right. And he kills them because of what? Because of the color of their skin.

I’m sick of mumbling among ourselves that parents are spending less and less time teaching their children about loving their neighbor and more time making sure they get enrolled in the Sunday soccer camp.

I’m tired of sitting in front of the television listening to our President admonish us once again for the lack of gun control. What the hell more needs to happen before we get off our lazy duffs and do something about it. We cannot go on assuming that someone else will take care of this. Why? Why won’t we wise up?

An elderly man, a member of the African Methodist Episcopal Church in South Carolina, was heard to say “I don’t want to see the day when we will have to install metal detectors at the church door.” Well, if we continue on the path we’re following, I’d say get the tool box out now!

Some days, it is so hard to keep my faith. I want to be strong. I want to understand. I want to forgive.  But I simply don’t understand how there can be so much evil in this world and how complacent we, as a society, can be.

My prayer, and yes, I’m still praying to my God — will be that parents will stop and take some time to talk to their children about this. Let their children know that this is wrong. This is not the norm. I pray that we as a nation will step forward, speak up, and do something about gun control. I pray that we will all try harder. I pray for peace.

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I Lost All Track of Time

I recently took an online writing course called Awareness to Creativity, offered by my daughter, Laura. She asked me to take the BETA version of the course, to get feedback and fine tune it for future students. One of the interesting components of the course involves a five-minute writing exercise. A question is posed and you have five minutes to answer it, pen and writing journal in hand. I thought I would hate this. I write appraisals for a living. My hands will fall off. I was wrong. Being “loyal to the timer”, I found the process fascinating. Please understand that in these exercises, we are to ignore all rules regarding grammar, punctuation, spelling, etc. We are just to write what comes from our soul.

The prompt: What do you love so much that you lose all track of time when doing it?

childs feetMy five-minute response: The clock stood still on that first day at Kids Club in Cambodia as I sat on the edge of the stage waiting for the kids to arrive, nervously wiping sweat from my face. Suddenly, I heard some yelling and laughing three floors below me and then running feet; dozens of them, clamoring up the stairs.

I looked around at my team members and they were all smiling, watching the doorway. And there they were – 100 kids running into the room, searching for love, for hope, for escape from a life I could not imagine.

They ran up to us, grabbing our legs, hugging our waists, love pouring out from their little souls. They knew that the people here were good people. They were safe here. My heart broke as I stared into the eyes of a little one who was seeking my gaze, her eyes filled with a knowledge I could not fathom.

We sat them all down on the dusty floor and I started to speak. Forcing tears back, I smiled at them all and said, “Good morning! My name is Susan and we are so very happy to be here! These are my good friends and I named each one. We are so happy to get to know you this week! Let’s dance!”

(Five minutes are up. Put your pen down.)

Posted in child abuse, healing, human trafficking | Tagged , , , , , , , , , , , , | 1 Comment

A Story for the Children of Cambodia – #2

Road_in_CambodiaRatanak had walked down that road 1,000 times before. It always looked the same. He kicked an empty can with his bare foot as he walked along, making dust fly with each kick. A rooster jumped out of his way but clucked at his feet as he passed by.

“Dumb rooster! Stupid road! I don’t like this road!” Ratanak thought. “Mama says this road makes her sad. Well, it makes me sad, too!” he mumbled to himself.

He gave the can a really good kick. It flew up in the air and landed with a thud, right on top of a big pile of garbage. “Ouch!” cried a little voice from somewhere deep in the pile. Ratanak jumped back and stared at the pile of junk. Suddenly, the pile started to move and out popped a little brown monkey! He was rubbing a big bump on his head where the can had landed on him!

MONKEY“What did you do that for?” he said, looking up at Ratanak. Ratanak bent down so he could see the monkey better. “I don’t like this road. It makes me sad”, he said.

“Why don’t you like this road?” the monkey asked, following behind Ratanak. “It never changes. It’s dusty and there are holes in it and the roosters cluck at me when I go by. It’s always the same.”

“Hmmm” thought the monkey. “Well, you need to change it then”, he said. “How do I do that?” Ratanak asked. “I can’t change the road! It’s always the same.”

“Sure you can!” said the monkey. “Look up! All you ever do is look down. Look up!”

Ratanak slowly lifted his head. Instead of dust and an old rusty can, he saw blue sky. Ratanak had been so busy looking down, he had never noticed how the sunlight made the leaves sparkle in the trees and how the trees shaded him from the hot sun as he walked home each day. He looked further down the road and there was his house and he could see his sister, Jasmine, waiting for him. This road was the way home.

“How do you feel about this road now, Ratanak?” asked the monkey.

“I feel better!” he said. He picked up the monkey and set him on his shoulder and he continued to walk down the road. “You see”, the monkey said, “You can change how you feel about things in your heart simply by thinking about them differently.”

Ratanak knew that from now on, that road would never make him sad again. The little monkey jumped off Ratanak’s shoulder and waved as he ran back down the road to his favorite pile of trash. Ratanak smiled and waved and then ran the rest of the way home, yelling at Jasmine: “Wait until you hear what happened on the way home!”

Note: Ratanak is a popular boy’s name in Cambodia. It means “Treasure”.

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