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thebrewstorian · 3 years

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Collection Report: McMenamins Brewery Collection, 1983-2015

Oh my gosh, this collection has been in my backlog for YEARS! It has been so long that when my daughter helped with the inventory on the brew sheets she was 11 years-old and couldn't check herself out of summer camp [now she can drive and has taken the SAT], but she could talk with John Richen (brewing manager at the time) about her favorite beer names and things she'd noticed about ingredients.

Go straight to the guide: http://bit.ly/mss_mcmenamins

Learn more about the Oregon brewing industry in my Oregon Encyclopedia article

The McMenamins Brewery Collection is, truly, a gem. We scanned thousands of brew sheets, which is a part of the magic, but I'm also delighted by all the fun ephemera, including a full run of their coasters. I'll also add that the company biography included in this guide is really a love letter to the company, and I thank Fred Eckhardt, John Foyston, and all the other journalists over the past 30 years for recording all the fun quirks about this company.

SUMMARY McMenamins is a family-owned chain of brewpubs, breweries, historic hotels, and theater pubs in the Pacific Northwest.

The McMenamins Brewery Collection includes digitized brew sheets, digital images, brochures, coasters, decals, event programs, flyers, newspaper clippings, tap handles, posters, labels, a wooden cask, and a six-pack of Hammerhead beer.

COMPANY BIO

McMenamins is a family-owned chain of brewpubs, breweries, historic hotels, and theater pubs in the Pacific Northwest. It was founded by brothers Mike and Brian McMenamin, who grew up in Northeast Portland. In 2021, they operated 56 properties, with twelve hotels; dozens of breweries, pubs, and restaurants; movie theaters; spas; music venues; and a coffee roaster, winery, cidery and distillery. Many locations are rehabilitated historical buildings and at least nine are on the National Register of Historic Places. McMenamins only sells its beer in its own pubs, restaurants, hotels, and movie theaters.

Early businesses

Mike and Brian McMenamin both graduated from Oregon State University, Mike with a Political Science degree (1974) and Brian with a Business degree (1980). Mike and two college friends purchased the Produce Row Café, a bar known for all-night, high-stakes poker games, in Portland's warehouse district in 1974 and sold more than 100 types of beer. The building was built in 1951 and opened as a breakfast café for produce dockworkers in 1953; in later years, it was a barbershop. Mike and Brian bought Bogart's Joint, another Portland-area pub on 14th and Flanders. At various points in history, many beer-related activities occurred in this building: Kurt and Rob Widmer brewed in this location, and it was later space occupied by Portland Brewing and Rogue Ales Public House. By 1980, they'd sold Produce Row, Bogart's Joint, and a third tavern, the Stockyard Café.

Mike opened a wine distributorship and Brian opened the McMenamins Pub in Hillsboro. By 1983, Mike’s distributorship had failed, and the brothers decided to try the bar business again. Rather than the smoky, male-dominated taverns common in Portland, they were inspired by the community hubs they’d seen in Europe. They bought the Fat Little Rooster tavern on Southeast Hawthorne and renamed it the Barley Mill Pub; in addition to a varied beer selection, the pub was known for Grateful Dead memorabilia and anniversary parties. The namesake “barley mill,” which can still be found onsite, was used by Chuck Coury at Cartwright Brewing Co., Portland’s first post-Prohibition brewery. It was originally a kitty litter grinder but is now used annually to grind the grain for anniversary ales.

One major event that impacted the trajectory of the beer industry in Oregon in the 1980s was legislation that married production and sales. Fred Bowman and Art Larrance (Portland Brewing), Dick and Nancy Ponzis (BridgePort Brewing) and their brewer Karl Ockert, Kurt and Rob Widmer (Widmer Brothers Brewing), and the McMenamins lobbied to legalize on-site sales. On July 13, 1985, Governor Vic Atiyeh signed Senate Bill 813, the “Brewpub Bill,” into law. It allowed brewers to make and sell beer on the same premises, key for increasing revenue and gaining new customers.

First brewpubs

The McMenamins took advantage of the new law, and by the early 1990s had opened several brewpubs, each with its own small brewing system attached. They opened the Hillsdale Brewery and Public House October 31, 1985 in the Southwest Portland neighborhood of Hillsdale. Not only was it their first brewery, it was also the first brewpub in Oregon since Prohibition. Known as “Captain Neon's Fermentation Chamber,” a nod to Mike McMenamin’s nickname, the first several batches of beer were brewed with old Tillamook dairy equipment. On October 25, 1985, Hillsdale's first brewer Ron Wolf, who had previously worked at Anchor Steam, brewed the first beer in a small copper kettle and called it "Hillsdale Ale.” It fell loosely into the “Special Bitter” classification of beer styles and was a malt extract brew. Hillsdale Ale was brewed 29 times at the Hillsdale location and 14 times at Cornelius Pass Roadhouse between 10/25/1985 and 11/28/1986. In the first year, several brewers moved through the facility and made Hillsdale Ale, including Ron Wolf (who only brewed 13 batches before leaving), Conrad Santos (who replaced Wolf as brew master), Mike McMenamin, Brian McMenamin, John Harris, Scott Barrow, and Alex Farnham (the company’s first female brewer).

In 1986, they purchased a 125-year-old farmhouse in Hillsboro, Oregon, and turned it into the Cornelius Pass Roadhouse. Later that same year, they opened the Lighthouse Brewpub in Lincoln City. The Fulton Pub and Brewery opened in Portland in June 1988 and the Highland Pub and Brewery opened in Gresham in July 1988.

Eventually, 27 breweries would operate under the McMenamins umbrella and they became a training ground for new brewers, many of whom have gone on to found breweries of their own. Alumni include John Harris (Hillsdale, Cornelius Pass Roadhouse), Jack Harris (Cornelius Pass Roadhouse, Lighthouse Brewery), Jason McAdam (Edgefield, Hillsdale, Crystal Ballroom), Alex McGaw (Fulton, Crystal Ballroom), Ben Nehrling and Kevin Lee (Edgefield, Highland, Kennedy School), and Mark Goodwin (Old Church, Crystal Ballroom).

In addition to serving beer at their brewpubs, the company also hosted festivals, concerts, and other public programming events at their properties, including Dad Watson’s Brew Fest, Edgefield Brew Fest, Highland Pub and Brewery Eurofest, Hillsdale Brew Fest, Lighthouse Brew Fest, Mid-Valley Brew Fest, and the Thompson Barley Cup.

Beer and Other Beverages

The McMenamins’ beers could be unsettling to brewing traditionalists; they used ingredients like apples, spices, and candy bars, as well as lesser used malts like Chocolate and Crystal. They introduced fruit beers to Oregon and early batches featured blackberries from the Hillsdale brewpub parking lot. Hand in hand with their experimentation, McMenamins developed three core beers that are brewed at all their breweries. Terminator Stout (1985) is a dark, English-style brew; Ruby (1986) is a light, raspberry-flavored beer; and Hammer Head (1986) is a classic Northwest Pale Ale. Ruby and Hammerhead are iconic company characters as well; artist Lyle Hehn created Ruby Witch and Hammerhead, and both are staples of murals, posters, and coasters.

Terminator Stout made its debut in 1985 at the Hillsdale Brewery & Public House as the 12th beer brewed. Old Hammerhead, as the strong ale was first called, was brewed January 25, 1986 and was the 37th brew and made with malt extract. John Harris, who later created Mirror Pond for Deschutes Brewery, was the first to make Hammerhead an “all-grain” beer. Harris was hired in 1987, and when they transitioned away from extract brewing, he decided to rewrite the Hammerhead recipe; besides changed the grain, he also added more hops. Ruby, originally called “Ruby Tuesday” before the food chain objected, was first brewed in 1986 and used 42 pounds of pureed Oregon raspberries.

The company made more than beer. They planted 3 acres of Pinot Gris fruit in 1990 and looked to regional vineyards for additional grapes; McMenamins Edgefield Winery was established in 1992 and began by making Rhone-style wines, including grenache and viognier. The Edgefield Winery produces 20 different white, rosé, dessert, and sparkling wines and supplies 350 tons of wine to McMenamins pubs. Also in 1992, and predating the boom by more than 20 years, McMenamins started making cider at the winery and in 2018 sold as much cider by volume as wine.

In 1995, they began experiments with distillation and made brandy under contract by Carneros Alembic, a California distillery owned by Remy-Martin. In 1997, they built their first distillery in an old root vegetable storage barn on the Edgefield property. Their most popular whiskey is Hogshead, but they make several others, including Money Puzzle, which is dry hopped with Teamaker hops (which has 0 IBUs) and is sweetened with blackberry honey harvest from hives on their property.

Historic preservation

The brothers’ love of historic structures directed business growth and community involvement, and preserving important historical buildings is integral to their business. When the McMenamins started, they couldn’t afford new construction, so they purchased old buildings, which came with stories. They employ a small staff of historians to research and document the history, and those are in turn incorporated into each property’s art, murals, menus, place names, and architectural details.

In 1987, the company opened its first theater, the Mission Theater Pub, in downtown Portland. The converted 1890s Swedish Tabernacle, a church-turned-union hall, was also the state's first theater pub. In 1991, McMenamins turned a 1927 art deco theater that was slated for demolition into a second pub and movie house. These businesses were significant and ushered in a new way to watch movies with beer and food.

In 1987, the brothers purchased Edgefield, which was built in 1911 and listed on the National Register of Historic Places. They paid $560,000 and invested another $2.5 million to transform the farm's 80-year-old buildings into a multi-utility complex. Edgefield was once the Multnomah County Poor Farm, a self-sufficient facility with a meatpacking plant, power station, large rooming house, and infirmary. When the remodeled Edgefield Manor opened in 1991, the meatpacking plant was a brewery, power station a pub with a movie theater, infirmary a winery, and rooming house a 100-room hotel. There was also a meeting space, catering operation, restaurant called the Black Rabbit, herb and flower gardens, four liquor and cigar bars, distillery, golf course, and amphitheater. One of the more outstanding features of Edgefield, and something that would become the McMenamins' signature, was the extensive art installations created by local artists. Art popped up in surprising places throughout the complex (on ceilings, exposed heating pipes, eaves, fuse boxes) and showed local subjects (former residents, Northwest Indians, 19th-century brewers, the Columbia River Gorge). Within a few years, the company had a set of 12 freelance artists ready to work on new property acquisitions. Edgefield brewery is still the company's largest property.

In 1997, they purchased the Crystal Ballroom in Portland, which had been vacant for 30 years, and ﬁlled it with murals depicting the building's history, a brewpub, and a bar. The building was famous for its swaying dance ﬂoor, which sat on ball bearings. The Crystal Hotel was built in 1911 and became a dance hall and concert facility that hosted national music acts. Around the same time, they partnered with the Portland Development Commission and invested $4.5 million to remodel the Kennedy Elementary School. What was once a boarded-up building was transformed into a 35-room multi-use hotel with an onsite brewery, restaurant and four bars, a movie theater, a jazz hall, cigar bar, and soaking pool.

In 1999, the McMenamins opened McMenamins Hotel Oregon in downtown McMinnville, Oregon. The building was listed in the National Register of Historic Places and had been a hotel since its ﬁrst two stories were erected in 1905; five years later, two more ﬂoors were added. In 1932, the hotel was renamed Hotel Oregon. In addition to renovating guest rooms, the McMenamins renovation added two bars and an art gallery with old photographs and new paintings that showed the history of the hotel and McMinnville.

Many property renovations followed. In 2000, they opened the Grand Lodge in Forest Grove, Oregon, which was formerly a Masonic home built in 1922. In 2001, they opened the 27 room Olympic Club Hotel and Theater, which was an expansion of the McMenamins Olympic Club Pub in downtown Centralia, Washington. The original Oxford Hotel was built in 1908 and Olympic Club was built in 1913. In 2003, they reopened the Rock Creek Tavern in Hillsboro, Oregon, which they had purchased in 1995 when the original tavern burned down. In 2016, the Anderson School in Bothell, Washington opened. The original Anderson School was built in 1931 and opened in 1936. In April of 2018, McMenamins opened their latest project, the Kalama Harbor Lodge in Kalama, Washington. Other properties include the White Eagle Saloon & Hotel in Portland, which was built in 1905; Boon’s Treasury in Salem, built in the 1860s; and Old St. Francis School in Bend, which opened in 1936.

ARCHIVAL COLLECTION INFORMATION The brew sheets and some event materials were provided to the Special Collections & Archives Research Center in 2015 and 2016 for digitization. The original items have been retained by McMenamins.

In addition to the brewery activity and the various beers released by McMenamins, this collection also contains information on events organized by the company, such as homebrew competitions and festivals. The cask held in the collection was used at the Oak Hills Pub and is decorated with a pen drawing created by brewer Chris Haslett. The photographs show art installation, artists, and property renovation.

The brew sheets and some event materials were provided to the Special Collections & Archives Research Center in 2015 and 2016 for digitization. The original items were retained by McMenamins.

Physical and electronic records are available for use in the Special Collections and Archives Research Center reading room.

#oregon beer #beer history #mcmenamins

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howrv · 5 years

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Fargo's Museum Ranch: Chapter 4

Visually, the ranch was pristine but weathered, much like Fargo. They both have withstood storms, and it showed. The twisting winds are brutal coming off the nearby Chiricahua Mountains. At one moment you see a sand storm in the distance, swirling tornados, ejecting white plumes high in the air. Then in seconds, the swirl overtakes you. There is no light. It is like someone ripped the sun from the sky and you are being blasted and tossed by sand at 40 to 60 mph. You are blinded. Becky and I have experienced such a storm driving our bus on I-10 in the New Mexican desert. The most terrifying 30 seconds of my life.

But the Museum Ranch stands as it has for decades, everything in its place choreographed by a master set director. There are a dozen or so sheltered gathering spaces (sitting areas) around the ranch. Each unique and all displaying memorabilia and photos of movie stars with their arms draped on the shoulder of a younger Fargo. These gathering spots are in the corner of barns, under carriage sheds, by fire pits, attached to a hen house or upstairs over a storage shed. In each one, there are places and porches to sit and talk. Some have a few chairs and benches, while others have a few metal milk crates turned on end, or maybe a log for us to straddle. But most notably, in every space there was a single armed chair with a padded seat were Fargo would hold court to a captive audience of us.

There was always music playing in the background. Radio set to a Mexican station or a phonograph player softly emitting vocals of Patsy Cline, Hank Snow, Rex Allen, and Ernest Tubb. Signature cowboy songs. A perfect underscore to match our cinematic imaginations, while Fargo told stories of the old west.

While Becky and Fargo were chatting, I was admiring a Stetson hat and removed it from a hook on a post. Barton was quick to tell me that I should "replace it like I found it" because if it were 1/8 inch off, or rehung askew Fargo would notice.

Fargo and his ranch hands each had a few trucks. Quattro even had a Cadillac. But all vehicles were stashed behind a grove of mesquite or under the back side of a shed, not distracting from the perception that we were back in the late 1800's. An electric golf cart was the only hardware that belied the visual genera. Fargo needed it's assistance to get around and check on things. He would fatigue quickly and often pulled out an inhaler from his jeans to allay coughing and breathlessness. But at 89, he was still leaner and keener than most of our friends just reaching retirement age.

We climbed aboard the electric cart and set out to see the ranch. He rode us to where stagecoaches and chuck wagons were stored. The one carriage with a large frame, Jonny Cash liked best. Quartto pointed out the chuck wagon used by Lee Marvin and Brian Keith in The Quest and Monty Walsh. There was the stagecoach Maureen O'Hare while swishing her petticoats climbed in and rode off, in Big Jake. He pointed out items used in McClintock, Butch Cassidy and the Sundance Kid, wagons from the Little House pilot, saddles and spurs from Three Amigos and yokes and harnesses that accompanied the mule teams in Bonanza. Most, he said, he had sold or left back in Old Tuscon where we visited last year. But he still had an amazing collection of important antiquities from the silver screen.

He called our attention to an old blacksmith's anvil. "That thing weighs 350 pounds," he said with half grin half grimace. "You know how I know?" To which I gave a shrug. "Arnold Schwarzenegger picked the damn thing up and told me," Fargo grinned, adding emphasis by raising his eyebrows up and down three or four times making his hat bob on his head.

Homing pigeons moved in and out of their roosts. Fargo explained how intelligent they were and their dependable characteristics. He supplied Old Tuscon with birds for many movies. So if you are watching an old John Ford western and you see birds a flight, they were probably trained by our friend Fargo to fly on cue.

Once he was commissioned to provide deer for a scene of the animals running through prairie. The scene was to be shot from above from a helicopter. However, the producers were prohibited from herding or using live game in a shoot. So Ole' Fargo rigged antlers on his goats, placed them at one end of a canyon and put Barton at the other end of the canyon with the pappa goat to call the "deer herd." The helicopter lifted off and the scene was captured in one take.

We headed down a fence line on the safe side of longhorn steer and bulls to a wood-hewn building with a cross on the front. Quattro hobbled in with us as we entered the chapel.

At the front, centered between two wood beams was a large print of the last supper, the one depicting the servant in the foreground. On the right was a pulpit draped in a colorful sarape blanket with two wooden slats tied in a cross on the front. Behind the pulpit was a statue of The Madonna and another cross above it. On the walls were Indian ceremonial feathers and bells, a menorah, a yarmulke, and plastic flower arrangements. Beside the pulpit was a photo of Mother Teresa and The Pope.

On the left side of the chapel was a firebrick altar with a leaded glass backdrop. A brass cross leaned against a wood mantle and two tin cups dangled below. Fargo retrieved a now extinct, Blue Diamond self-striking match from a Ball Jar, scratched it across the brick, and began lighting several candles. I was about to cross myself or genuflect when Fargo broke my reverence and uttered, "Yeah, I've got all kinds of religious shit in here. I've got Protestant shit, Catholic shit, Jewish shit, Indian shit, and we've even had a few weddings. Quattro there's a minister, and he officiates," gesturing to Quattro who was now standing behind the podium gripping both sides firmly.

Quattro, the minister, told us a little of his story while standing behind the pulpit. He had originated in Pensylvania and came out to Arizona to visit his brother at UofA in Tucson. He met Fargo on set at Old Tucson, fell in love with the west and never went back. He helped Fargo with the animals, worked as a bronc rider and stuntman, and fit into the movie business as Fargo's sidekick.

After blowing out the candles on the altar, we left the church and headed down the lane, opening and closing gates behind us. We drove onto open range where fifty miles of sagebrush, tumbleweed, and sand lay in front of the jagged Chiricahua mountains where we hiked just days before. We arrived at a clump of mesquite trees that shaded seven grave sites. We sat on benches and listened as Fargo told us stories about each ranch hand who was buried there. His words were kind with a deep appreciation for their service.

We carted back to the coffee pot area. It was 2 pm. Fargo moved his chair from in front of the padlocked door and opened it. The door swung inward to reveal a saloon right out of the movies. Four stools, a swinging door, and a bar lined with bottles of whiskey, bourbon, and tequila in front of mirrored glass. Hanging behind the bar were cowboy hats, Indian headress, scores of photographs, lanterns, spurs, feathers, beads and oh yes, an Indian scalp. I wasn't too surprised when he pointed out the spur marks in the oak bar top.

We looked through his stacks of 12-inch long-play records. An impressive collection. Becky chose Hank Snow and we enjoyed a few cold ones while Fargo told more stories of movies and the stars he knew.

We had spent the entire day with three of the most interesting men I've ever met. We learned more about animals, birds, Indians, history and movies, than I had in a lifetime. But this was just the first day of three. The next day we were to bring our forty-foot Allegro Bus (our Home On Wheels) and park right in the middle of The Museum Ranch, 12 miles and a hundred years from town.

#homeonwheels #howrv #jonandbecky #homeiswhereyouparkit #retireontheroad #fargo

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lowcarbnutrients · 6 years

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What You Get For the Calories

What You Get For the #Calories

The problem? Most individuals underreport just what they eat - as a matter of fact, we can underreport the quantity of food we eat in a day by as much as 45 percent. Inning accordance with the National #Health and also Nourishment Assessment Survey, about 18 percent of the males as well as 28 percent of the women evaluated were underreporters.

In an additional study, scientists revealed participants 9 dining establishment entrees, which they categorized as varying from "very unhealthy" to "a lot more healthy," and gave them with short descriptions along with serving-size info. The participants were after that asked to estimate the calories and nutrient levels in each of the meals. Exactly what the researchers found is that the underestimation of calories boosted as the meals came to be significantly "unhealthy." On standard, less-healthful items were underestimated by greater than 600 calories.

And research reported in the Journal of Nutrition showed that also registered dietitians can ignore their caloric usage by 16 percent. Various other health specialists, consisting of medical professionals and registered nurses, are very little better, in one study, 70 percent of the participants over- or took too lightly clients' calorie needs by as high as 13 percent.

The profits is that you're possibly eating greater than you assume. Take a look at the following as well as see if you're surprised by the amount of calories you obtain wherefore you're consuming:

What you get for around 10 calories

Minutes to #walk it off* = 2.5

- One Jell-O Sugar Free Treat Cup (3.25 ounces)

- Two strawberries

- 2 1/2 pieces Blog post Honey Nut Shredded Wheat

- One Nabisco Honey House Maid Graham Crackers Original

- Three watermelon balls (11 calories)

What you get for around 25 calories

Minutes to walk it off* = 6.5

- One 10-ounce cucumber

- Six medium white button mushrooms

- Five Cheez-It Snack Crackers (22 calories)

- 1 tablespoon pork fried rice

- 1 cup cauliflower

What you get for about 50 calories

Minutes to walk it off* = 13

- 3 tablespoons ketchup

- 2 tablespoons duck sauce

- 1 tablespoon grape jelly

- One Fig Newton cookie (55 calories)

- One Chips Ahoy delicious chocolate chip cookie (53 calories)

- One huge bite of frying pan crust pizza with the works

What you obtain for regarding 100 calories

Minutes to walk it off* = 26

- 1 tablespoon mayonnaise

- 2 tbsps balsamic vinaigrette dressing

- 1 ounce brie cheese

- One (4-ounce) ear yellow corn

- One large eggplant (peeled)

- 1 cup dried out cranberries (90 calories)

- One pan-fried Peking dumpling (93 calories)

- 1/2 mug steamed wild rice (109 calories)

What you get for around 150 calories

Minutes to walk it off* = 39

- 3 slices kosher soft salami

- 2 tablespoons ranch dressing

- 2 tbsps blue cheese salad dressing

- Two slices bacon

- 4 ounces grilled Pacific halibut

- Nine Stacy's Parmesan Garlic and Herb Chips (140 calories)

What you get for about 200 calories

Minutes to walk it off* = 51.5

- One (2.5-ounce) pork frankfurter without a bun (204 calories)

- Three large hard-boiled eggs

- One (8-ounce) glass pina colada

- One (16-ounce cup) Starbucks Iced Caffè Mocha without any whipped lotion and also 2% milk

What you get for around 250 calories

Minutes to walk it off* = 65

- One (2.5-ounce) chocolate cupcake

- One (2-ounce) cut cheesecake

- 2 chocolate-covered crackers (230 calories)

- 1 mug Campbell's Chunky New England Clam Chowder (210 calories)

- 4 tbsps macaroni salad (235 calories)

What you obtain for regarding 300 calories

Minutes to walk it off* = 77.3

- 7 ounces avocado (322 calories)

- 5 ounces coleslaw (312 calories)

- 1/2 Panera Bread Hen Salad on Whole Grain (320 calories)

- 4 ounces broccoli and Cheddar quiche

OK. So now you know the price of a couple of foods. See the number of these portion matchings you obtain right.

1. One almond

a. 24 calories

b. 2 calories

c. 7 calories

d. 15 calories

2. One Auntie Anne's Cinnamon Sugar Pretzel

a. 350 calories

b. 450 calories

c. 280 calories

d. 160 calories

3. 1 cup prune juice

a. 120 calories

b. 182 calories

c. 256 calories

d. 75 calories

4. Which has the most calories (about 610)?

a. McDonald's Bacon Cattle ranch Salad with crispy poultry, croutons as well as cattle ranch dressing

b. McDonald's Chocolate Three-way Thick Shake (16 ounces)

c. McDonald's Big Mac

d. Quarter Pounder with Cheese

5. 1 ounce soft goat cheese

a. 100 calories

b. 75 calories

c. 155 calories

d. 220 calories

6. Which has the most calories?

a. Burger King's Double Whopper

b. Chuck E. Cheese's Italian Sub with Fries

c. 2 KFC Bonus Crispy Poultry Breasts with Mashed Potatoes and also gravy

d. Denny's All American Slam (three eggs with Cheddar, bacon, sausage as well as hash browns)

Answer secret: 1-c, 2-b, 3-b, 4-a, 5-b, 6-c (920 calories, 970 calories, 1,020 calories, 820 calories)

* All workout matchings are based upon a 155-pound person

#dieting #nutrition

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easyfoodnetwork · 4 years

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Porcupine Meatballs

Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of “tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes.

I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

Ground Beef: Ground Chuck is the best for meatballs

Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy

Egg: This will be the binding agent that holds everything in shape

Parsley: Adds balance to this savory dish and brightens the flavor

Onion: The onion gives the meatballs a cleaner taste

Garlic Powder: This powder has a slightly sweeter taste than fresh garlic

Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor

Pepper: Add to taste

Salt – Adding salt to your food will enhance the other flavors

Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency

Water: Used to thin out the sauce

Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection.

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.

Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Variations:

This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients. It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat. Mix around the ingredients and try something new! You can’t mess up this tried and true favorite!

Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.

Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.

Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

What to Serve with Your Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes.

How to Store Dinner Time Porcupine Meatballs:

Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family. Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand.

Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap. They will last 3-4 days in the refrigerator.

Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees.

Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed. To thaw meatballs, simply place in the refrigerator overnight. Re-heat on a greased baking pan in the oven at 350 degrees until heated through. Frozen meatballs will take 50% longer to re-heat. Cook time is 20-25 minutes if cooking from frozen.

More Meatball Recipes To Try:

Easy Chipotle Honey Meatballs

Meatloaf Meatballs

Slow Cooker Swedish Meatballs

Creamy Cajun Chicken Meatballs

Slow Cooker Cranberry Balsamic Meatballs

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Course Dinner, Main Course

Cuisine American

Keyword meatball recipe, meatballs, porcupine meatballs

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

1 Pound Ground Beef

1/4 cup long grain rice uncooked

1 egg slightly beaten

1 tablespoon parsley chopped

1/4 cup onion finely chopped

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® paprika

1/8 teaspoon McCormick® Pepper

1/2 teaspoon salt

1 can condensed tomato soup 10 3/4 oz, divided

1/2 cup water

2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video

https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4

Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

from The Recipe Critic https://ift.tt/3dW0D8T https://ift.tt/2UGcEb7

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

Ground Beef: Ground Chuck is the best for meatballs

Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy

Egg: This will be the binding agent that holds everything in shape

Parsley: Adds balance to this savory dish and brightens the flavor

Onion: The onion gives the meatballs a cleaner taste

Garlic Powder: This powder has a slightly sweeter taste than fresh garlic

Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor

Pepper: Add to taste

Salt – Adding salt to your food will enhance the other flavors

Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency

Water: Used to thin out the sauce

Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.

Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Variations:

Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.

Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.

Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

What to Serve with Your Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes.

How to Store Dinner Time Porcupine Meatballs:

Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap. They will last 3-4 days in the refrigerator.

More Meatball Recipes To Try:

Easy Chipotle Honey Meatballs

Meatloaf Meatballs

Slow Cooker Swedish Meatballs

Creamy Cajun Chicken Meatballs

Slow Cooker Cranberry Balsamic Meatballs

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Course Dinner, Main Course

Cuisine American

Keyword meatball recipe, meatballs, porcupine meatballs

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

1 Pound Ground Beef

1/4 cup long grain rice uncooked

1 egg slightly beaten

1 tablespoon parsley chopped

1/4 cup onion finely chopped

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® paprika

1/8 teaspoon McCormick® Pepper

1/2 teaspoon salt

1 can condensed tomato soup 10 3/4 oz, divided

1/2 cup water

2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video

https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4

Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

from The Recipe Critic https://ift.tt/3dW0D8T via Blogger https://ift.tt/2yyZAf1

#Blogger #Recipe Critic

0 notes

riichardwilson · 4 years

Text

‘A Real Step Forward’: Stocks Climb After Lawmakers Agree on $2 Trillion Coronavirus Stimulus

Stocks climbed on Wednesday after U.S. lawmakers agreed on a $2 trillion stimulus bill to buttress the economy against the novel coronavirus.

March 25, 2020 3 min read

This story originally appeared on Business Insider

Global stocks rose on Wednesday after U.S. lawmakers reached terms on a $2 trillion stimulus package intended to shore up the U.S. economy against the novel coronavirus pandemic. The gains followed a historic rally on Tuesday, which saw the Dow Jones Industrial Average surge more than 11% — its biggest percentage gain since 1933.

The Senate is set to vote on a bill that would provide around $500 billion in loans and other assistance to companies and state and local governments, grant north of $350 billion in aid to small businesses, and earmark $150 billion for hospitals and other healthcare providers, according to Bloomberg.

The proposed legislation would also deliver $1,200 checks to lower- and middle-income American adults and $500 for each of their children, Bloomberg reported. Moreover, it would bolster unemployment insurance to $600 a week, extend its duration to four months, and make more workers eligible, Bloomberg said.

Related: 4 Ways to Boost Your Immune System During the Coronavirus Outbreak

The bill is also set to ban companies that receive bailouts from buying back their shares, place limits on their executive bonuses and impose requirements for worker protections, Bloomberg said. A new Treasury inspector general would supervise the distribution of the funds, and senior officials including President Donald Trump and his family wouldn’t be eligible, Bloomberg reported.

Read more: The ‘trade of the century’: 2 hedge fund managers break down a simple investing strategy built to profit from wreckage caused by coronavirus

“To all Americans, I say: Help is on the way, big help and quick help,” said Chuck Schumer, the Senate’s minority leader, according to The Wall Street Journal.

Market commentators cheered the agreement but remained wary of the risks.

“The agreement signed overnight in Congress is a real step forward for the U.S. economy in the fight against the virus,” Brian Kloss, manager of the Legg Mason Brandywine Global Income Optimiser fund, said in a morning note.

“The question is whether it’s enough for the markets,” he added.

The recent progress “could easily go pear-shaped” if authorities fail to contain the coronavirus, or the stimulus isn’t sufficient to give the economy “a shot in the arm after being laid comatose in lockdown,” Jasper Lawler, head of research at London Capital Group, said in a morning note.

Here’s the market roundup as of 10 a.m. in London (6 a.m. ET):

European equities climbed, with Germany’s DAX up 1.8%, Britain’s FTSE 100 up 2.8%, and the Euro Stoxx 50 up 1.3%.

Asian indexes rose, with China’s Shanghai Composite up 2.2%, Japan’s Nikkei up 8.1%, Hong Kong’s Hang Seng up 3.8%, and South Korea’s KOSPI up 5.9%.

U.S. stocks are set to open higher. Futures underlying the Dow Jones Industrial Average, the S&P 500, and the Nasdaq were up between 1.4% and 2.9%.

Oil prices were mixed, with West Texas Intermediate up 1.1% at $24.30 a barrel, and Brent crude down 0.6% at about $27.

The benchmark 10-year Treasury yield inched up to around 0.86%.

Gold slid 0.1% to $1,659.

Bitcoin rose about 2% to over $6,900.

Read more: Morgan Stanley studied decades of recession history to compile a playbook for what to buy during and after a stock bear market — and when to do it

Website Design & SEO Delray Beach by DBL07.co

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source http://www.scpie.org/a-real-step-forward-stocks-climb-after-lawmakers-agree-on-2-trillion-coronavirus-stimulus/ source https://scpie.tumblr.com/post/613585533035249664

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katiecad · 5 years

Link

FOR IMMEDIATE RELEASE

An Evening With STYX The Pearl at Palms Casino Resort

Sunday, Jan. 19, 2020 at 8 p.m.

Tickets on sale – Friday, Sept. 27 at 10 a.m.

LAS VEGAS – Sept. 23, 2019 – Legendary and multi-Platinum rockers STYX—Tommy Shaw (vocals, guitars), James “JY” Young (co-founder, vocals, guitars), Lawrence Gowan (vocals, keyboards), Todd Sucherman (drums) and Ricky Phillips (bass), along with the occasional surprise appearance by original bassist Chuck Panozzo— are continuing on their never-ending “mission” to bring their music to their loyal fans in 2020 with new tour dates that will keep them on the road throughout the new year, including a return to the Pearl Concert Theater at Palms Casino Resort on Sunday, Jan. 19, 2020 at 8 p.m. Their ongoing tour continues in support of their 16th studio album, The Mission, their first in 14 years which is the band’s most ambitious, most challenging, and most rewarding album to date. It was released June 16, 2017 on the band’s label, Alpha Dog 2T/UMe. It debuted on various Billboard charts, including: No. 6 Top Rock Albums, No. 11 Physical Albums, No. 11 Vinyl Albums, No. 13 Current Albums, No. 14 Billboard Top Albums, No. 16 Retail, No. 17 Mass Merch/Non-Traditional, No. 29 Digital Albums, and No. 45 Billboard 200 (includes catalog and streaming). A special two-disc reissue of The Mission was released on July 27, 2018 via Alpha Dog 2T/UMe, which includes a CD of the original album, as well as a Blu-ray of The Mission mixed in 5.1 Surround Sound by singer/guitarist Tommy Shaw and producer Will Evankovich accompanied by stunning visualizations for each of the album’s 14 songs based on the album artwork. Other extras on the Blu-ray include: “The Making of The Mission Documentary” of exclusive interviews of Shaw and Evankovich, four music videos—“Gone Gone Gone” (official video), “Gone Gone Gone” (video created by NASA), “Radio Silence” (lyric video) and “Radio Silence” (live video from Syracuse, NY)—and three hi-res audio playback modes.

The six men comprising STYX have committed to rocking the Paradise together with audiences far and wide by averaging more than 100 shows a year every year since (yes) 1999, and each one of them is committed to making the next show better than the last. Founded in Chicago in 1972, STYX has the unique distinction of being the first band in rock history to have four consecutive certified multi-million-selling albums in a row: 1977’s The Grand Illusion, 1978’s Pieces of Eight, 1979’s Cornerstone, and 1981’s Paradise Theatre. Fans can expect to hear songs from the band’s extensive catalog of hits.

Tickets for STYX are $49.95, $69.95, $79.95, $129.95 and $249.95 (front row), plus applicable fees and go on sale Friday, Sept. 27 at 10 a.m. Doors open at 7 p.m. and guests under 21 must be accompanied by an adult. Tickets can be purchased at the Pearl Concert Theater box office, any Station Casinos Rewards Center or online at Ticketmaster.com. For more information, please visit www.stationcasinoslive.com or www.palms.com. For exclusive ticket pre-sale information connect with Palms Casino Resort and the Pearl on Twitter @Palms and @PearlatPalms, Instagram @Palms and Facebook.

About Pearl Concert Theater With a state-of-the-art LED wall spanning the length of the stage and a brand new multi-million dollar sound system, The Pearl is a marvel of modern concert venue design boasting accommodations for up to 2,500 ticket holders. In 2018, the venue underwent a design renovation as part of a more than $690 million property overhaul, complete with upgraded private and semi-private skyboxes and throughout the venue, a showcase of art from multiple artists, including a Felipe Pantone mural which greets guests upon arrival. With the stage positioned just four feet from the floor, and the farthest seat a mere 120 feet back, The Pearl is one of the most intimate concert venues featuring some of the world’s hottest acts. Hard wired to Studio at the Palms, The Pearl allows artists to create a cost-effective live album with efficiency. For more information, please visit www.palms.com.

About Live Nation Las Vegas Live Nation Entertainment (NYSE: LYV) is the world’s leading live entertainment company comprised of global market leaders: Ticketmaster, Live Nation & House of Blues Concerts, LN Media and Artist Nation Management. Live Nation Las Vegas produces residency shows from Mariah Carey, Journey and Sting at The Colosseum at Caesars Palace; Janet Jackson, Lady Gaga, Aerosmith and Bruno Mars at Park Theater at Park MGM; Blink 182, Billy Idol and Lady Antebellum at Pearl Concert Theater at the Palms; Tony Bennett, Willie Nelson, Steely Dan and Anita Baker at The Venetian Theatre at The Venetian Resort Las Vegas; and Shania Twain, Christina Aguilera, Gwen Stefani, Def Leppard and Florida Georgia Line at Zappos Theater at Planet Hollywood Resort & Casino. Live Nation Las Vegas also brings other world-famous artists to many of the city’s other premier concert venues including T-Mobile Arena, Mandalay Bay Events Center, MGM Grand Garden Arena, House of Blues, Downtown Las Vegas Events Center, The Joint at Hard Rock Hotel & Casino Las Vegas, and more. For additional information, visit www.livenation.com. Find Live Nation Las Vegas on Facebook, Instagram and follow us on Twitter.

About Station Casinos Entertainment Station Casinos’ concert and entertainment lounge venues include: The Railhead at Boulder Station, a 650-seat venue; Grand Events Center, a 2,000-seat venue, and The Backyard, a poolside venue accommodating up to 4,000 guests, at Green Valley Ranch; Club Tequila at Fiesta Rancho, a 380-seat venue; Rocks Lounge, a 350-seat venue, The Sandbar, a poolside venue accommodating 4,000 guests at Red Rock Resort; Chrome Showroom at Santa Fe Station, a 550-seat venue; Club Madrid, a 500-seat venue, and Sunset Amphitheater, an outdoor venue accommodating up to 5,000 guests, at Sunset Station; Dallas Events Center, a 1,800-seat venue and South Padre, a 300-seat venue, at Texas Station and Pearl Concert Theater, a premier concert theater accommodations for up to 2,500 ticket holders, and The Lounge at Palms Casino Resort. For up-to-the-minute news, connect with Station Casinos on Facebook or follow on twitter @stationcasinos.

UPCOMING EVENTS AT THE PEARL 2019

Sept. 28 – UB40 Featuring Ali Campbell and Astro with special guest Shaggy Tickets start at $49 Oct. 4-5, 9, 11-12 – Billy Idol: Las Vegas 2019 Presented by SiriusXM Tickets start at $34.95 Oct. 19 – J Balvin Tickets start at $59.95 Oct. 31 – Marilyn Manson Tickets start at $59.95 Nov. 15 – Melanie Martinez Tickets start at $35.95

UPCOMING EVENTS AT THE PEARL 2020

Feb. 7 – Dermot Kennedy Tickets start at $35 Jan. 19 – STYX Tickets start at $49.95 March 6-7, 11, 13-14 – Billy Idol: Las Vegas 2019 Presented by SiriusXM Tickets start at $39.50 March 15 – Il Volo Tickets start at $49.95

The post Legendary Rockers STYX Return to The Pearl at Palms Casino Resort Jan. 19 appeared first on PR Plus.

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hootywhom · 5 years

Link

FOR IMMEDIATE RELEASE

An Evening With STYX The Pearl at Palms Casino Resort

Sunday, Jan. 19, 2020 at 8 p.m.

Tickets on sale – Friday, Sept. 27 at 10 a.m.

UPCOMING EVENTS AT THE PEARL 2019

UPCOMING EVENTS AT THE PEARL 2020

The post Legendary Rockers STYX Return to The Pearl at Palms Casino Resort Jan. 19 appeared first on PR Plus.

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itsworn · 5 years

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This Guy’s Garage: Jim Simpson; Williamston, SC

Jim Simpson is one of the best-known residents of Williamston, South Carolina, a small village about ten miles southwest of Greenville, South Carolina. Jim is also the owner of the local ACE hardware store that sits on the main drag in the middle of Williamston. Jim is a late-comer to the car collection scene. He was in his late fifties when he bought his first car. Actually, it was for his son Mike, then a senior in high school. It was a ’70 Mustang 302. The rest, as they say, is history. Jim has owned 24 cars since then.

In 2010, Jim decided he needed a place to keep his growing collection, and decided to remodel the small building that sits across from his hardware store. As it turns out, this was the same building built in 1952 by his father, and that originally housed the hardware store.

After the remodel was complete, Jim spent many weekends going to shows and swap meets to find the signs, gas pumps, and automotive memorabilia displayed around the show room.

Besides the big show room, Jim has an office that sits off to one side where he conducts car business and keeps his car books, magazines, and photos. Directly behind the show room is the maintenance shop with a vehicle lift and lots of tools that would be the envy of any gear head. At this time, Jim has seven cars in his collection, which consist of a ’49 Mercury, a ’64 convertible GTO, a ’69 Mach I, Mustang, a ’67 Ford Fairlane, a convertible ’57 Chevy, a ’65 Chevy C-10 pickup truck, and a ’69 Boss 429 Mustang.

1949 Custom Mercury Jim found this Mercury at the Charlotte, Motor Speedway Auto fair and decided he had to have it, so he traded a ’56 F-100 pickup he had at the time. This midnight blue, 2-door coupe is powered by a 454 big-block Chevy, hooked to a 400 Turbo, and has power steering and power brakes. The engine was nicely detailed by Hot Rod Construction.

1964 Pontiac GTO Convertible This original ’64 GTO has 92,598 miles on the odometer and was discovered at the Barrett Jackson auction in Scottsdale, AZ. Jim decided he needed to add this original Goat to his collection. With tri-power carburetion, a four-speed, and a 389, this neat ’64 is fully documented just the way it came from the factory. Painted in Marimba Red with a matching red interior, this sun machine has power steering, power brakes, and redline tires with the original flipper hubcaps. Any gearhead would love to have this original ride in his collection.

1969 Mach 1 Mustang Jim found this fresh unit on eBay, and decide he had to have it in his collection. What Jim liked the most about this 97,813-mile Mach 1 was that it was still all matching-numbers. This Mach is powered by a 428 Cobra Jet connected to a C6 three-speed automatic. It has power steering, power disc brakes, and styled steel wheels with raised white letter tires. It’s painted in Apple Red and has a black weave interior.

1967 Ford Fairlane GT Jim had been looking for a ’67 Fairlane for a while when he was contacted by Jackie Jones, a well-known collector of Fords in North Carolina. Jackie had purchased the car as part of a collection that had belonged to a vice president of Walmart who had passed away. It had undergone a host of performance modifications of the era, and is powered by a 427 medium-riser, stroked to 454ci using a 428 CJ crank, forged pistons, Holman Moody camshaft, and a 2 x 4bbl setup (Holley BJ/BK) feeding a tunnel-wedge intake. It has a Hurst Competition Plus Shifter with a 4-speed toploader, and sits on 15 x 7 styled road wheels with Coker American Classic Redline tires.

1957 Chevy Convertible This ’57 Chevy convertible was in pretty bad shape when Jim first found, as it had spent most of its life as the pace car for Athens Speedway. Jim took it to Chuck Miller, who is one of the best-know restorers of Tri-Five Chevys. Chuck did a complete frame-off restoration and painted it bright, fire-engine red. It’s powered by a 283ci small-blok Chevy hooked to a Powerglide automatic. This convertible also has a working retractable top! Every now and then, Jim will take it out to some of the cruises and cars shows around Williamston.

1965 C-10 Chevy Pickup Jim saw this truck at the Barrett-Jackson auction in Scottsdale on one of his trips. He said it reminds him of the pickup he drove when he was in high school. It’s powered by a 350 small-block hooked to a 3-speed manual trans. It has power steering, power brakes, and air conditioning.

1969 Boss Mustang This is the pride and joy of Jim’s collection. This 69 Boss was purchased at Fairway Ford in Greenville, South Carolina. All the car’s documentation from the time it was originally purchased in 1970 to the present day has been preserved. The car has had three owners and has remained in the Greenville area since 1970. This car is one of the rarest, with only 93 Raven Black Boss 429s produced in 1969. It is also one of the first 200 S-code NASCAR 429 engines build by Ford and assembled by Kar Kraft. This car is KK number 1362, and is on the national Boss 429 Registry. This car took over five year to be restored, and was done by Dickie and Matt Dills of Lilburn, Georgia. The perfect black paint job was done by Rick Cantrell, of Hayesville, North Carolina.

The post This Guy’s Garage: Jim Simpson; Williamston, SC appeared first on Hot Rod Network.

from Hot Rod Network https://www.hotrod.com/articles/this-guys-garage-jim-simpson-williamston-sc/ via IFTTT

#IFTTT #Hot Rod Network

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recentanimenews · 5 years

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Cooking with Anime: Roast Beef from Meiji Tokyo Renka!

Meiji Tokyo Renka has started off with a bang, and by that, I mean that it's basically a cross between 1800s Japan and Ouran High Host Club with roast beef. And you know what? I'm here for it. What's not to love? "Insert self here" girl gets transported to the past and immediately meets a harem of different boy stereotypes who apparently see no problem with her a) very different clothes, b) technology, and c) blatant confusion of the entire situation. I'll be interested to see where the second episode goes, but I can say for certain that it's definitely shaping up to be a fun, if not very serious, show.

Something I do love about it is that the main character, Mei, LOVES roast beef. I find this incredibly refreshing because "liking meat" tends to be a stereotype reserved for male characters, so it's nice to see a girl taking delight in the juicy and delectable delicacy that is beef because this is a love I think everyone can share equally.

Upon reflection, I was actually surprised to find that I'd never had roast beef, and immediately went a-huntin' online to find some information on it. Roast beef is a pretty ubiquitous term for any hunk of beef you happen to roast in the oven, so there are a lot of variations. Something to note is that there are some types of beef better suited for roasting than others. Rib roasts, for example, top-side of beef, or sirloin roasts. Something like a chuck roast, which my butcher mistakenly pointed me toward, has tissue better suited for low and slow cooking, and not the higher heats of an oven.

Get ye to your butcher! I co-opted the famous Jamie Oliver's roast recipe to match what I saw in the show. His original recipe is linked below, and I barely made changes. I subbed out a deeper berry jam in the gravy for strawberry, both as a nod to strawberry cake, which is the bread and butter of anime like this one, but also because it was what I had on hand. I went for a sirloin roast instead of top side of beef, because it was what my butcher had. And, I adjusted cooking times for a rarer end result, because I happen to love rare meat. Shockingly, this is very simple to make, yet incredibly impressive! Make it tonight for your friends, and maybe you all will be transported to another time, and another place.

Watch the video below to see the full process.

youtube

Ingredients for the Roast Beef

Adapted from this recipe here.

-3 lb sirloin roast

-Salt and pepper

-Olive oil

-1/2 large yellow onion

-2 carrots, scrubbed

-1/2 head of celery

-1/2 head of garlic

-2 sprigs rosemary

-3 bay leaves

-1 tablespoon flour

-1 box (roughly 1 liter) of beef stock

-Roughly 1 cup of red wine

-1 tablespoon strawberry jam

To Make the Roast Beef

1. Two days in advance, season the roast with salt. Leave in the fridge.

2. Preheat the oven to 350 F. Get roast pan out and ready to go. When ready to cook, take the roast out and pat dry. Coat with olive oil, and rub in salt and pepper. Heat a pan on high heat. Scrub celery and carrots. Place roast into the pan to sear the side, about 5-7 minutes. While searing, chop onion into large chunks. Chop carrot into large chunks. Flip the roast so the other side can sear, and large chop the celery, and then smash the garlic bulb open so the cloves aren't stuck together.

3. Sear each side of the roast, about 1 minute on each side. Use your tongs to keep the roast upright. Remove from the heat and set aside on a plate. Add more oil if the pan seems dry. Toss vegetables into the pan along with the rosemary and bay leaf. Toss a few times, and let cook, about 2 minutes or until just seared. Remove from heat, and layer into the bottom of the roast pan.

4. Place roast on top of the vegetables, making sure it's sitting evenly in the roasting pan. Put in the oven for 1 hour (for medium-medium rare). When done, remove roast from the pan, put on a plate, and cover with foil to rest. Place vegetables back in the pan you used to sear the meat, crank heat up to medium-high, and sprinkle in the flour. Use a wooden spoon to toss the flour through the vegetables, and squash the veggies into smaller chunks and bits. Deglaze the pan with the red wine, scraping up all the burny bits at the bottom of the pan. Tap in the jam, and swirl through the pan.

5. Add in the beef stock. Bring to a simmer, and cook for thirty minutes, smashing down veggies as they cook to release more yummy flavor. You want to let the gravy thicken a good bit. After thirty minutes have passed, or it is thickened to your liking, add in any juices the roast released after resting and stir through.

6. Strain gravy through a sieve to remove any bits. Thinly slice the roast so across the grain. Serve with hot gravy!

I hope you enjoyed this post! Check in next week for another recipe, and to check out more anime food recipes, visit my blog. If you have any questions or comments, leave them below! I recently got a Twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My Tumblr is yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! :D

In case you missed it, check out our last dish: Hot Tub Tamago from Kakuriyo-Bed and Breakfast for Spirits-. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

By: [email protected]

#Anime #News #Latest in Anime News by Crunchyroll!

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a-breton · 6 years

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LinkedIn for Content Marketing: What You Need to Know

If you are a LinkedIn member – and there are more than 500 million – you can be a content marketer on the platform.

About two years ago, LinkedIn opened its publishing platform to all members, allowing them to publish blogs directly and promote their content throughout the LinkedIn network and beyond.

While LinkedIn is primarily a B2B social media platform, both B2B and B2C brands can benefit from publishing on it. Executives from Virgin (including Richard Branson), GE, and Microsoft all publish on LinkedIn. Publishing directly on LinkedIn increases their reach and allows them to connect directly with their customers.

There are two main ways to publish on LinkedIn. The first is LinkedIn Publisher, in which a LinkedIn member can write a long-form article – usually five to seven paragraphs – and share it with their LinkedIn network. The second is a LinkedIn status update – a Twitter-like feature that is perfect for short, concise updates and messages.

As LinkedIn’s publishing opportunities have evolved, there are three things you need to know.

HANDPICKED RELATED CONTENT: What B2B Brands Need to Know to Succeed on LinkedIn

1. LinkedIn publishing is still relevant, but …

I’ve been posting through LinkedIn Publisher since 2014 and still like its use in content marketing. But over the last year, engagement has decreased. As you’ll see below with specific examples from my LinkedIn published posts and status updates, the change is significant.

From personal experience, and observation of other metrics from clients and colleagues, it is clear that short-form status updates are proving to get more comments and shares than LinkedIn long-form articles.

Short status updates get more comments & shares than long-form content published on #LinkedIn. @ChuckHester Click To Tweet

My content marketing strategy is straightforward:

Provide content that’s valuable to my core audience (executives and marketers)

Post three to five times per week

Mix my content shares between other sources and my original content

Use hashtags (#LITips) to differentiate my content and help it become more discoverable

Look at the analytics for one of my recent LinkedIn articles, a long-form post of approximately 350 words. I used LinkedIn Publisher to create the post.

I received 170 views, four comments, and 21 “likes.” That’s average for number of views for my long-form posts on LinkedIn Publisher.

Now compare that to a recent LinkedIn status update, which was about 30 words. It had 3,515 views, three comments and 36 “likes” – more than 20 times the number of views as the long-form article. (My status update content averages between 2,000 to 2,500 views.)

That said, a content marketing plan incorporating both LinkedIn blog posts and status updates is a solid strategy. Use status updates for quick, easy-to-read messages. Elaborate in long-form LinkedIn Publisher posts about twice a month.

TIP: Use status updates to promote your long-form posts by sharing excerpts.

HANDPICKED RELATED CONTENT: LinkedIn Publishing Trends Every Marketer Must Know

2. Video is available and highly engaging

LinkedIn now gives you the ability to post video status updates directly on the platform. Plus, you can add video to company page updates and your LinkedIn profile. It’s a dynamic way to engage your audience and get more views of your content.

Post videos to your #LinkedIn status updates to get more views of your content, says @ChuckHester. Click To Tweet

Client Kristen Cox has mastered the use of LinkedIn video and content marketing on the platform in general. She is the state budget director for Utah and a consultant. She publishes a 60-second video status update on a topic and refers to a LinkedIn post she has written on the topic. (She writes about efficiency in government and innovation.) It gives her audience relevant information while driving traffic to the article and deepening engagement.

Here’s an example. Kristen posts a status update:

Notice at the end she references her full LinkedIn article:

HANDPICKED RELATED CONTENT: 10 Ways to Make Videos Your Customers Can’t Resist

3. LinkedIn is perfect for writing once, sharing multiple times

Do you already blog somewhere else? Share it through LinkedIn Publisher. This can be done in a few easy steps. Cut and paste your headline, image, and body copy into the LinkedIn Publishing page.

But here’s the kicker, add a simple phrase – “as originally seen on the ABC blog” and include a link to it. You not only have a new LinkedIn post, you’re driving traffic to your website.

Publish blogs on another site. Share it through #LinkedIn Publisher, says @ChuckHester. Click To Tweet

Check out a blog post from Craig Mathews of Big Think Innovation that he posted on LinkedIn as an article. Notice he also added a hot link to the Big Think Innovation blog:

And here’s the blog on his website:

You can use this tactic in multiple ways on the LinkedIn platform. For instance, if you write an article on the top five things you need to know about your industry, post a series of five status updates – each with one of the points – and always link to the original article.

HANDPICKED RELATED CONTENT: 4 Unconventional Ways to Promote Blog Content on Social Media

LinkedIn can be a viable content marketing platform

There are many ways to use LinkedIn for content marketing, but, as with any channel, the content needs to be relevant to your audience. Take time to understand the features of LinkedIn and how it can be used for content marketing. It will pay off in the end.

Post a few LinkedIn status updates or long-form content on LinkedIn Publisher from the lessons you learn at Content Marketing World, where Chuck is moderating the keynote track. Register today for the Sept. 4-7 event and use code BLOG100 to save $100.

Cover image by Joseph Kalinowski/Content Marketing Institute

from http://bit.ly/2z6zNus

#Online Marketing

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lucyariablog · 6 years

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LinkedIn for Content Marketing: What You Need to Know

If you are a LinkedIn member – and there are more than 500 million – you can be a content marketer on the platform.

About two years ago, LinkedIn opened its publishing platform to all members, allowing them to publish blogs directly and promote their content throughout the LinkedIn network and beyond.

As LinkedIn’s publishing opportunities have evolved, there are three things you need to know.

HANDPICKED RELATED CONTENT: What B2B Brands Need to Know to Succeed on LinkedIn

1. LinkedIn publishing is still relevant, but …

Short status updates get more comments & shares than long-form content published on #LinkedIn. @ChuckHester Click To Tweet

My content marketing strategy is straightforward:

Provide content that’s valuable to my core audience (executives and marketers)

Post three to five times per week

Mix my content shares between other sources and my original content

Use hashtags (#LITips) to differentiate my content and help it become more discoverable

Look at the analytics for one of my recent LinkedIn articles, a long-form post of approximately 350 words. I used LinkedIn Publisher to create the post.

I received 170 views, four comments, and 21 “likes.” That’s average for number of views for my long-form posts on LinkedIn Publisher.

TIP: Use status updates to promote your long-form posts by sharing excerpts.

HANDPICKED RELATED CONTENT: LinkedIn Publishing Trends Every Marketer Must Know

2. Video is available and highly engaging

Post videos to your #LinkedIn status updates to get more views of your content, says @ChuckHester. Click To Tweet

Here’s an example. Kristen posts a status update:

Notice at the end she references her full LinkedIn article:

HANDPICKED RELATED CONTENT: 10 Ways to Make Videos Your Customers Can’t Resist

3. LinkedIn is perfect for writing once, sharing multiple times

Do you already blog somewhere else? Share it through LinkedIn Publisher. This can be done in a few easy steps. Cut and paste your headline, image, and body copy into the LinkedIn Publishing page.

But here’s the kicker, add a simple phrase – “as originally seen on the ABC blog” and include a link to it. You not only have a new LinkedIn post, you’re driving traffic to your website.

Publish blogs on another site. Share it through #LinkedIn Publisher, says @ChuckHester. Click To Tweet

Check out a blog post from Craig Mathews of Big Think Innovation that he posted on LinkedIn as an article. Notice he also added a hot link to the Big Think Innovation blog:

And here’s the blog on his website:

HANDPICKED RELATED CONTENT: 4 Unconventional Ways to Promote Blog Content on Social Media

LinkedIn can be a viable content marketing platform

Cover image by Joseph Kalinowski/Content Marketing Institute

The post LinkedIn for Content Marketing: What You Need to Know appeared first on Content Marketing Institute.

from https://contentmarketinginstitute.com/2018/07/linkedin-content-marketing/

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