March Madness! Sweet Sixteen, Night 2

My picks: Connecticut +2 over Iowa State, Louisville -4 over Kentucky, Michigan -3 over Tennessee, Michigan State -2 over Virginia.

Open Thread.

< March Madness! Sweet Sixteen, Night 1 | Tsarnaev Defense Seeks Discovery on FBI Visits to Tamerlan >
  • The Online Magazine with Liberal coverage of crime-related political and injustice news

  • Contribute To TalkLeft

  • Display: Sort:
    I just (5.00 / 1) (#7)
    by lentinel on Fri Mar 28, 2014 at 07:39:29 PM EST
    saw a trailer for a documentary film called, "Anita".

    It chronicles the events surrounding the Anita Hill hearings in which she testified about the sexual harassment she endured from the then Supreme Court nominee, Clarence Thomas.

    I am looking forward to seeing the entire film.

    The clips in the trailer were gripping.

    Interview (5.00 / 2) (#8)
    by squeaky on Fri Mar 28, 2014 at 08:25:19 PM EST
    John Stewart interviews Anita Hill about the documentary.

    Interview with the filmmaker director Freida Mock

    Daily Californian

    Looks like it will be a great film..


    Thanks (none / 0) (#9)
    by lentinel on Fri Mar 28, 2014 at 09:53:53 PM EST
    for the links.

    My Pleasure! (none / 0) (#10)
    by squeaky on Fri Mar 28, 2014 at 10:49:55 PM EST
    Baseball season is upon us! (5.00 / 1) (#26)
    by Dadler on Sat Mar 29, 2014 at 12:09:31 PM EST
    And, btw, the pitcher throwing the punch... (none / 0) (#27)
    by Dadler on Sat Mar 29, 2014 at 12:10:58 PM EST
    ...is almost seven feet tall. Chris Young, formerly of the priests, er, Padres.

    A big thank you (5.00 / 4) (#59)
    by lentinel on Sun Mar 30, 2014 at 09:34:42 AM EST
    to all those who were so helpful regarding my inquiries about the storage of ground beef - and the proper use of the slow cooker.

    This morning, the meat was perfect - and I have placed in the slow cooker for dinner this evening - on the low setting - as suggested by oculus.

    Also thanks to squeaky and fishcamp for making me aware of the clay pot. That will be my next project!

    Once again - thank you.

    It is like having an extended family here.

    Trying to figure out the system. (none / 0) (#1)
    by oculus on Fri Mar 28, 2014 at 05:50:04 PM EST
    Why no "go Gators" here? They aren't playing today but that doesn't seem to be a consistent reason.

    You'll get it tomorrow morning (none / 0) (#2)
    by CoralGables on Fri Mar 28, 2014 at 05:55:40 PM EST
    along with a Dayton +10

    Just for you (none / 0) (#50)
    by Amiss on Sat Mar 29, 2014 at 05:28:38 PM EST

    I sort of stumbled into (none / 0) (#5)
    by Big Tent Democrat on Fri Mar 28, 2014 at 06:25:13 PM EST
    just using it on game day this tournament and I'm not gong to break the pattern now.

    Bridget Kelly is not happy (none / 0) (#3)
    by CaptHowdy on Fri Mar 28, 2014 at 06:18:32 PM EST
    "Venomous, gratuitous, and inappropriatly sexist remarks"


    Sorry about the link (none / 0) (#4)
    by CaptHowdy on Fri Mar 28, 2014 at 06:19:26 PM EST
    Should be easy to find

    RIP, James Schlesinger (1928-2014). (none / 0) (#6)
    by Donald from Hawaii on Fri Mar 28, 2014 at 07:03:53 PM EST
    President Nixon's second defense secretary died today at age 85. He was undoubtedly considered a hawk on national security issues, and indeed, President Ford later fired him in Nov. 1975 for undermining White House efforts to seek détente with the Soviet Union. He subsequently served as the country's first energy secretary, appointed to that post by President Carter after endorsing him in the 1976 election. But Americans probably owe Mr. Schlesinger a profound debt of gratitude for a low-key but vital move he made as Defense Secretary in the summer of 1974, as the Watergate scandal was nearing its brutal climax.

    Fearing what his boss might consider doing once finally cornered politically, Schlesinger quietly took it upon himself to order the Joint Chiefs of Staff to ignore any direct communications from the White House which had not first been cleared through him personally. He then drew up contingency plans to place all U.S. military units within 500 miles of the Washington, D.C. area at the call of Congress, in case Nixon refused to leave office after being impeached and convicted. Thus, he took the steps necessary to forestall any prospective effort by Nixon to use the American military in a potential coup against Congress in order to retain executive power.

    Those were some scary times.

    Bill Maher brings up (none / 0) (#11)
    by Militarytracy on Sat Mar 29, 2014 at 12:57:59 AM EST
    Scalia, peyote, and religion...may we all soon peyote up in the name of practicing our religions?

    Will BTD slice and dice this past Scalia vs. or current Scalia?

    Just getting to the DVR (none / 0) (#19)
    by CaptHowdy on Sat Mar 29, 2014 at 11:00:00 AM EST
    "Obama is right, Russia's invasion of Crimea is in no way comparable to our invasion if Iraq.   First of all it worked."

    Carter was awsum on Christianity.


    I was really happy to see (none / 0) (#34)
    by MKS on Sat Mar 29, 2014 at 12:44:02 PM EST
    Carter appreciated by Maher....and the audience....

    Maher said Carter coined the term "Human Rights."  And Carter was very good on Human Rights.  Among other one of the little noticed things he did was in effect cut off military aid to the dictatorship in Guatemala.  Reagan reversed that and a Holocaust occurred.

    Just by happenstance I saw Argo on cable last night.   Carter got all the hostages back alive.  Didn't get credit for that, though.


    I like that he slapped Obama (5.00 / 2) (#38)
    by CaptHowdy on Sat Mar 29, 2014 at 12:57:49 PM EST
    For admiring Reagan who ripped the solar panels off the White House roof Carter installed.  Because they were interfering with Nancy's astrology

    The new rules segment was great (none / 0) (#35)
    by CaptHowdy on Sat Mar 29, 2014 at 12:51:47 PM EST
    Didn't watch to see but I hope this goes all the way to the tribute to carter at the end


    Hope that works


    Just what we always suspected: (none / 0) (#12)
    by oculus on Sat Mar 29, 2014 at 02:32:03 AM EST
    Greg Maddux got a wider strike zonehttp://nyti.ms/1iI2vA6]

    As every pitcher knows (5.00 / 2) (#13)
    by CoralGables on Sat Mar 29, 2014 at 07:45:35 AM EST
    When your pitches are always around the plate, you get more calls than a pitcher like Ebby Calvin LaLoosh.

    In my favorite argument of all time that a hit batter couldn't have been an accident, Bob Brenly, then manager of the Arizona Diamondbacks, after Maddux hit one of his players said..."Maddux could hit a gnat in the butt with a fastball."


    Ah, great idea..time for my annual viewing (none / 0) (#55)
    by ruffian on Sat Mar 29, 2014 at 08:10:04 PM EST
    of Bull Durham.

    Only thing that makes me stop crying when I think of Maddux going to Atlanta from the cubs.


    Guess this the weekend to dig out the John Deer (none / 0) (#14)
    by CaptHowdy on Sat Mar 29, 2014 at 08:39:48 AM EST
    Looks like by next weekend I will have to cut the damn grass.

    It's glowing green here too this a.m. (none / 0) (#21)
    by Militarytracy on Sat Mar 29, 2014 at 11:29:05 AM EST
    Was previously dormant though.  Grass was dormant here an extra month, thank you polar vortex

    We never had a winter (none / 0) (#36)
    by MKS on Sat Mar 29, 2014 at 12:52:22 PM EST
    And not much rain for almost two years.

    It was routinely in the 80s here in January and February--after having been in the mid 60s in July.


    AN AXE LENGTH AWAY, vol. 316 (none / 0) (#15)
    by Dadler on Sat Mar 29, 2014 at 08:55:11 AM EST
    He likes to combine golf with degradation. (link)

    v. 315
    v. 314

    Have a great Saturday, peeps. Taking care of a sick kid here, and getting some desperately needed rain. Peace out.

    Re: freshly ground beef.... (none / 0) (#16)
    by lentinel on Sat Mar 29, 2014 at 10:24:58 AM EST
    Does anyone know the best way to store freshly ground beef in the refrigerator for use the next day?

    Should I leave it in the paper in which it was packaged by the butcher so that it can "breathe" - or put it in an airtight plastic bag?

    Thanks for any advice.

    If it's breathing, it's aging (none / 0) (#17)
    by nycstray on Sat Mar 29, 2014 at 10:54:55 AM EST
    which is generally good for beef. In the fridge, all meats should be kept on the bottom shelf (food safety 101 :P).

    Aging Ground Beef? (5.00 / 1) (#20)
    by squeaky on Sat Mar 29, 2014 at 11:09:35 AM EST
    I dunno nycstray...   Aging a large chunk of beef for 80 days is a good thing but aging ground beef does nothing good for taste or quality.

    Personally I would vacuum seal ground meat asap...  or if you do not have a vacuum sealer, wrap it tightly in plastic.

    In any case, regarding health worries, brown paper or plastic one day in the fridge should make no difference.

    Even if it goes brown, it is ok..  Smell test will tell you if it is bad. It smells sour when no good.


    That's why I said 'generally ' :) (none / 0) (#28)
    by nycstray on Sat Mar 29, 2014 at 12:17:11 PM EST
    And for 24hrs, I'd leave it in the butchers wrap just on general cleanliness principles.

    Yes (none / 0) (#30)
    by squeaky on Sat Mar 29, 2014 at 12:25:17 PM EST
    I guess I would leave it in the butcher wrap overnight but not for cleanliness, but for laziness.  

    I prefer less rust (oxidation) but am not always on top of that.



    Well, yeah, there is the lazy factor :) (none / 0) (#32)
    by nycstray on Sat Mar 29, 2014 at 12:33:01 PM EST
    Just to be clear... (none / 0) (#18)
    by lentinel on Sat Mar 29, 2014 at 10:59:54 AM EST
    are you advising to keep it on the bottom shelf in the butcher provided paper - or should I rewrap it in plastic wrap or an airtight bag?

    I infer from what you said that paper is the way to go... but could you confirm.

    Thank you for your help.


    If it were me, I'd leave it in the paper (none / 0) (#29)
    by nycstray on Sat Mar 29, 2014 at 12:23:05 PM EST
    If you are worried about leakage, put the whole thing in a plastic bag vs re-wrapping. (or put it on a plate) I generally only re-wrap if it's going in the freezer. If it's going in the fridge, I have immediate (within 24) plans for it.

    Or (none / 0) (#57)
    by Amiss on Sat Mar 29, 2014 at 11:42:28 PM EST
    On a plate. Just do not open it at all in those circumstances. Just my personal preference, I like ground beef as fresh as possible for my hamburgers that I cook at home, which lately have been few and far between, but they are my favorites. Good luck with whatever you are cooking and/or eating.

    It is raining cats and dogs orI would get the hubby to drag out the grill. I agree with some others, I see winter to be gone soon along with some of the early spring gone fast with a hot summer not far behind.

    Good Eating and enjoy your week-end however you spend it.


    ... I don't see the harm in leaving it in the butcher paper. But if you are going to cook it up next week sometime, I'd recommend that you put it in an air-tight plastic bag and freeze it. From my experience, I find that fresh ground beef loses its reddish color and can get a little slimy as it sits in the fridge for a few days. Unless you're using it for steak tartar or hamburgers, freezing ground beef for later use in spaghetti sauces, etc., won't hurt the quality.

    Thanks (none / 0) (#60)
    by lentinel on Sun Mar 30, 2014 at 09:36:54 AM EST

    Slow Cooker - low or high? (none / 0) (#22)
    by lentinel on Sat Mar 29, 2014 at 11:30:14 AM EST
    One more question:

    If using a slow cooker for a dish which is primarily meat - lamb or beef -- there is the option for low or high heat - ie: four or two hours of cooking.

    Does anyone have an opinion whether low or high is preferable?

    I like the idea of slow - in as much I associate it with blending of flavors - but which is better for the meat?

    Or is there no difference - just a matter of which is more convenient?

    Slow and Low is the Ticket (5.00 / 1) (#23)
    by squeaky on Sat Mar 29, 2014 at 11:36:11 AM EST

    I cook using sous vide method... pork ribs 48 hours at 135ºF..



    Thanks (none / 0) (#25)
    by lentinel on Sat Mar 29, 2014 at 11:41:56 AM EST
    for the tips!

    Also 45 Min Steak (5.00 / 2) (#24)
    by squeaky on Sat Mar 29, 2014 at 11:40:13 AM EST
    As Alain Ducasse noted in the New York Times in 2002 (article here, discussed here), the standard American method of preparing steak involves high heat. I'd say that 99% of steaks I've had at steakhouses and in people's homes have been cooked either on a grill, under a broiler or in a very hot skillet. Yet, some of the best steaks I've ever had have been served at Ducasse's restaurants (and at other restaurants that use similar methods, such as Tom Colicchio's Craft places), where the steaks are prepared using relatively low heat.

    Slow cooked rib eye

    Super yum!!


    What a great website! (none / 0) (#31)
    by Zorba on Sat Mar 29, 2014 at 12:29:15 PM EST
    Thanks, I bookmarked it.

    Oh Yeah (5.00 / 1) (#33)
    by squeaky on Sat Mar 29, 2014 at 12:39:43 PM EST
    Lots of great stuff there..  I found it when I was getting involved with sous vide cooking and saw a conversation between Paula Wolfert (one of my faves) and Nathan Myrvold regarding duck confit.

    Always check there when I am experimenting with new techniques or foods. Egullet is a HUGE resource.


    I agree (none / 0) (#52)
    by Amiss on Sat Mar 29, 2014 at 05:50:44 PM EST
    Am on my kindle, tho, watching Fla vs Dayton,the app for it is currently unavailable.

    I've fixed pork loin roast in my slow cooker. (none / 0) (#37)
    by oculus on Sat Mar 29, 2014 at 12:52:51 PM EST
    Low heat result:  great. High heat:  dry.

    Ummmm (none / 0) (#39)
    by CaptHowdy on Sat Mar 29, 2014 at 12:59:44 PM EST
    Pork loin.  This is making me hungry

    Thanks (none / 0) (#40)
    by lentinel on Sat Mar 29, 2014 at 01:15:33 PM EST
    Just what I needed to know.

    The recipe gives cooking times for high or (none / 0) (#41)
    by oculus on Sat Mar 29, 2014 at 01:47:18 PM EST
    low temp.  Big mistake.

    Romertoph clay cookpots (5.00 / 2) (#42)
    by fishcamp on Sat Mar 29, 2014 at 02:50:01 PM EST
    are another great way to cook roasts and whole chickens.  I soak it in water for 30 mins, put celery on the bottom, the whole roast or chicken, potatoes, onions, carrots and slam it into the oven at 450 degrees for 99 mins.  It seems to come out moist and delicious every time.

    Yummmm (5.00 / 2) (#44)
    by squeaky on Sat Mar 29, 2014 at 03:01:19 PM EST
    I love the clay pot... use for chicken and never follow the instructions about putting it in a cold oven..  but I do soak it before putting in a very hot oven.

    I have been using this recipe as a base as I love lemon chicken.


    Thanks for that recipe squeaky... (none / 0) (#46)
    by fishcamp on Sat Mar 29, 2014 at 03:12:22 PM EST
    they make Romertoph clay cook pots in all shapes and sizes and even have recipes for bread and cakes which I've never tried.  There is one shaped like a fish too.

    Wow (none / 0) (#47)
    by squeaky on Sat Mar 29, 2014 at 03:22:26 PM EST
    Fish shape!  That could be useful..

    I just have the large and small of the basic shape which perfect for chicken.  


    should be 400 degrees... (none / 0) (#43)
    by fishcamp on Sat Mar 29, 2014 at 02:58:35 PM EST
    450 F Works Too! (none / 0) (#45)
    by squeaky on Sat Mar 29, 2014 at 03:03:04 PM EST
    Have you tried roasting a large turkey? (none / 0) (#48)
    by oculus on Sat Mar 29, 2014 at 03:54:45 PM EST
    (Looks like family meet-up may be here this Dec.)

    Yes they do make a very large (none / 0) (#58)
    by fishcamp on Sun Mar 30, 2014 at 06:22:20 AM EST
    Romertoph clay cookpot suitable for turkeys.  I've been thinking of getting one but I kinda prefer the turkey in a bag method.

    A rumpertopf (none / 0) (#49)
    by Towanda on Sat Mar 29, 2014 at 05:05:41 PM EST
    (as it's called here) long has been a standard gift for more than a century now in my Germanic town, so I got one at a bridal shower, decades ago. I find it fun to see the interest in clay pot cooking now, as my daughter-in-law lectured me about why I ought to get a tajine like hers . . . and then I pulled my rumpertopf out of the cupboard and got to lecture her about some cultures' preference for unglazed clay that gets better with every use.  She did not know about rumpertopfs nor that clay pot cooking is international, with some form by some name on every continent and in almost every country.

    That said, she sure persuaded me to try tajine recipes -- and they are great for lamb, of course, in any clay pot.


    Unglazed Romertophf? (none / 0) (#51)
    by squeaky on Sat Mar 29, 2014 at 05:29:56 PM EST
    ..some cultures' preference for unglazed clay ...
    Both my Romertophfs have a clear glaze on the inside part of the bottom section. Not unlike a cassole, tajine, or or a cazuela which, traditionally have a clear glaze on the inside and not the outside.

    I have a glazed and unglazed (none / 0) (#53)
    by nycstray on Sat Mar 29, 2014 at 05:52:49 PM EST
    I use the unglazed for breads.

    Romertophf? (none / 0) (#54)
    by squeaky on Sat Mar 29, 2014 at 06:19:41 PM EST
    unglazed on the inside bottom?

    makes sense for bread..