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Instapage Review – Is Instapage Right For You?
Instapage reviews include a review of the features, price, customer service, compatibility with mobile devices, and customer service. We will also examine how the product integrates into your existing marketing system. We'll end with a quick summary of the pros and cons. Instapage is a popular landing page tool on the internet. But does it deliver? This Instapage review reveals the truth. Find out if the software is right for you.
The price of Instapage is not cheap. This is a worthwhile investment if you're an entrepreneur with a serious online strategy. Instapage is an all-in-one platform for building landing pages that includes marketing automation, email marketing, analytics integration, and CRM. With its unlimited leads, you can scale your business and make more profit than ever before. Although you will have to make careful choices between the many templates, it's well worth the cost.
You can use the invite token to sell your services to other companies if you are a webmaster who uses Instapage to market their business. The system will automatically generate an invitation access token that customers can use to create an Account. Instapage is a great way to speed up mobile landing pages. Half of all internet users surf the web via their mobile phones. If your site takes too long to load, users will leave and go to another site. Instapage, which is based upon Google's framework for mobile browsing, has added AMP to their platform.
The basic plan is $149 per month. This is a great deal for one landing page. If you plan to use the platform on an ongoing basis, the price may be higher. An annual subscription plan is an option to save money. A 14-day trial is also available. This is great for those who are only interested in quickly creating landing pages. It is important to remember that you can save and reuse content in Instapage using a template library.
It is important to have a professional landing page. However, you can also hire a programmer to create a simple website. This could run into the hundreds of dollars per month. Or, you can purchase landing page building software that will do all the work for your business. Instapage is affordable and offers all the features you need for a professional looking landing page. You also get to keep 100% on your profits.
Instapage allows you to add tons of content to your landing pages. It also allows you to use sliders, plugins, and pricing tables. It's also responsive on mobile devices, so your visitors can enjoy a resized user experience. All published pages are mobile-responsive, too. You can also increase the size of your page using the editor. You can even change the size of your page, and customize your code for mobile and desktop.
Instapage offers many integrations with Google Analytics or Adwords. You can create ad groups, sorting your visitors by demographics, products, features, and channels, and track their actions. Instapage's custom code options include HTML, CSS, and JavaScript. You can use the latter to add retargeting advertising and pre-populate forms with content relevant to the visitor's interests.
It also offers unlimited page creation. This means you can create as many landing pages and publish them as you want, without worrying about running out space. Moreover, it offers SSL Encryption and page migration services, and you can customize every aspect of your landing page. Your landing pages can be created and published on your domain. Then, you can publish them to your landing page using WordPress, Drupal, or even your custom domain. Once published, you'll have guidance about the next steps.
Another useful feature of Instapage is its effective form builder. It allows you to create custom forms, and add other elements to your landing page. You can also use the tool's built-in analytics, heatmap, and A/B testing tools to analyze your landing pages and adjust your content. Additionally, Instapage also has a comprehensive library of online documentation. It even provides assistance in building landing pages using Google AMP.
Customer service
To ensure that the product roadmap was in the right direction, the company hired a UX researcher as soon as possible. Instapage's customer data is the basis for the UX researcher. Here's how the team dealt with feedback. The first step was to set up surveys for paying users. Then, three and eleven months later, the company sent follow-up surveys to those who responded. The purpose was to find out if users found the surveys useful.
While Instapage allegedly specializes in making users' lives easier, there are a few cons to the product. First, cancelling your account is difficult. Email the company at the latest one month before the renewal date. Then, within 24 hours, the company will charge your credit card. Apparently, the company is trying to sell you on the hype and is overcharging its users for services. It doesn't offer a money back guarantee.
Second, Instapage's customer service is terrible. Although the company offers a free trial, many customers are unhappy with the product and the lackluster customer service. The company automatically renews their $2k annual plans, which is unacceptable. After you cancel your plan, they won't refund you. If you are not satisfied with Instapage, it is better to find another website.
Instapage also offers a collaboration option. LiveChat is integrated into Instapage's landing pages. This allows businesses to educate customers and increases profits. They have five different tools, including landing page builder, webinar pages, Bigstock image library, analytics system, and team/client collaboration layer. Instapage's support for marketing agencies is excellent but not exceptional. They are a great company.
Mobile compatibility
Instapage makes it easy to design landing pages that are responsive to any device. By default, Instapage landing pages are mobile friendly, but you can adjust the appearance of your page for mobile users by clicking the "mobile" tab. You can customize your page's appearance by locking its mobile aspect ratio and resizing elements manually. You can also customize the background of your landing page and customize fonts and colors.
Instapage comes with a huge library of online documentation. Google AMP landing pages can be used. New users are eligible for a 14-day free trial. However, you will need to provide payment details in order to access the trial. If you don't like the trial, you can cancel it easily. This tool is great for solopreneurs, small businesses, agencies, and solopreneurs. However, it is also a great option if you have a limited budget.
Instapage is fully responsive and can display up to 1200 pixels in width. Instapage elements will move if the browser window is smaller than it should be or resized manually. The center column measures 960 pixels. The width of a mobile screen is much larger than this, so you need to make sure that your Instapage page is responsive. Your landing page will be more attractive if it is mobile-friendly.
Instapage also offers a drag-and drop interface. This makes it easy to position website elements and widgets anywhere you like. It also includes an image management system as well as a variety layout add-ons. You can easily select widgets from the toolbar. They can include images, videos, buttons and other components. To change the design of your landing pages, you can use "a/b" to test it. You can also use this feature to make changes to existing pages.
Learning curve
Instapage is an easy-to-use website builder, with a simple drag-and-drop editor. Its features range from modern layouts for landing pages to custom blocks and fields. In addition, its drag-and-drop editor makes it easy to rearrange elements and rearrange text and images. Instapage, like any other site builder has its advantages and disadvantages. Here are some.
Instapage's analytics tool is a great way for you to improve your marketing strategy. It provides data in color-coded zones, with red zones indicating high activity, blue zones displaying low activity. Heat maps can help you optimize your campaigns, reposition content, or boost sales by analyzing the performance of your page. Heat maps can be used to test multiple features simultaneously and to remove those that aren't performing.
The learning curve is often used to show the cost-benefit ratio for an online business product. A learning curve is a good indicator of whether a product or service will pay off in the long run. In other words, if a product or service is expensive, it is likely that customers will find it hard to justify the costs. With Instapage, the learning curve is not that steep. Instapage is a great fit to many types of businesses.
Instapage is a web-building platform that targets businesses. With an array of templates and ad campaign solutions, Instapage is a powerful tool for marketers looking to improve their online marketing efforts. However, it does require advanced technical skills and is not for beginners. Although the drag-and drop editor is simple to use, editing background images can be a nightmare. Instapage has numerous integrations, but you'll need to know how to use them properly.


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A simple jam tart for a simple expression of love
About a decade ago I traveled to Italy to take a cooking class. Of the many things I brought home from that trip, none is more cherished than my recipe for Italian jam tart.
I learned it from Judy Witts Francini, an American who teaches cooking classes that capture the simple home cooking of Tuscany. The first tart we made — technically a crostata — was filled with fig jam, but these simple pastries made from butter, sugar and flour really can be filled with anything.
This is one of those treasured recipes where the sum is greater than the parts! The list of ingredients is short and basic. For that first tart I made, the secret was a beautiful jar of homemade fig jam scented with lemon zest and almonds. I was incredulous that something so easy to make could taste so good. The crust is so wonderful, a cross between pie dough and a sugar cookie.
When I came home, I was obsessed with making the tart. I start by creaming the butter and sugar as if I am making a cake. I like to add orange blossom water to the dough, but you can use vanilla or almond extract.
I then whisk together the flour and salt, and add it to the butter mixture by hand, mixing just until crumbs form. During my class in Italy, we reserved some of the dough to make a lattice top, but I simplify and just sprinkle some crumbs of the crust over it.
As I learned in Italy, the real secret to the tart is using the best quality jam you can find. I look for jam made with only a bit of sugar, and I prefer fig, apricot, cherry, strawberry and raspberry. The thing I love about switching up the jams is that you can add extracts and seasonings to match your jams. When I make a fig jam tart, I add a touch of cardamom to the crust; when I make cherry, I use almond extract instead of orange blossom. You can even make the crust chocolate with the addition of 1/2 cup of cocoa powder. The list of variations goes on and on.
For Valentine's Day, try making a strawberry jam tart and drizzling it with a little melted chocolate when it comes out of the oven. It's a twist on chocolate-covered strawberries!
Italian Jam Tart
Start to finish: 1 hour
Servings: 6
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon orange blossom water or vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon sea salt
Generous 1/2 cup (about 6.5 ounces) fig, apricot, cherry or berry jam
Heat the oven to 350 F. Position an oven rack in the center of oven.
In a large bowl, use an electric mixer with the whisk attachment to beat the butter and sugar on medium speed until the mixture is very light in color, 3 to 4 minutes. Add the orange water or extract and blend well.
In a medium bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and mix by hand just until the dough is thoroughly combined, about 30 seconds. Measure out a scant 1/2 cup of the dough and smooth it out on a small plate, then place the plate in the freezer.
Meanwhile, press the remaining dough evenly into and up the sides of a 9-inch tart pan with removable bottom. If the dough is too soft to work with, chill it briefly. Refrigerate for 15 minutes.
Once the tart has chilled, spread the jam evenly in it, starting from the center and leaving a border of about 1/2 inch around the edges. The jam should be thinly spread and not resemble a filled pie. Remove the reserved dough from the freezer and crumble it into small pieces over the jam.
Bake for 25 to 30 minutes, or until the topping is a beautiful golden brown. Remove from the oven and place on a rack to cool completely. Remove the tart from the sides of the pan and cut into wedges.
Nutrition information per serving: 470 calories; 220 calories from fat (47 percent of total calories); 25 g fat (16 g saturated; 0.5 g trans fats); 65 mg cholesterol; 59 g carbohydrate; 1 g fiber; 29 g sugar; 4 g protein; 60 mg sodium.

subset: commoncrawl


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Monday, December 22, 2008
Perfect Prime Rib of Beef with the Mysterious "Method X"
Prime rib of beef may be the best example -- everyone sitting around the holiday table; drinking, laughing, waiting for you to appear from the kitchen with a magazine-cover-worthy slice of beef.
The method you'll see below is something I've really wanted to test for my American Food site. The problem is I normally don't have prime rib laying around to test recipes on. But, while grocery shopping this week, I noticed a great sale on small prime ribs and was able to snag a 3.75 beauty for $18.00. That's enough for four servings, and a great deal any way you slice it.Okay, here is the formula for "Method X." The rib is brought to room temperature (this is CRITICAL), and seasoned anyway you like. Then you multiply the exact weight times 5 minutes. For me it was 3.75 x 5 = 18.75 minutes. This is said to work for any size prime rib.
The rib is cooked at 500 degrees F for exactly that many minutes. Then the oven is turned off. You wait 2 hours, without opening the oven door. Then you remove the prime rib and slice into the juiciest, tenderest, most perfectly medium-rare meat you've ever seen!
NOTE: This is a specific formula for achieving a perfect med-rare prime rib. I have no info on altering it for other degrees of doneness. (although I would say don't spend money on this cut if you like your meat cooked more, since it will get dry. I've also included the recipe for my seasoned butter below. Enjoy!
IMPORTANT NOTICE: Prime rib is very expensive, so no matter what method you use (traditional or Method X), you should always have a probe-style thermometer inserted so that the internal temp can be monitored, to avoid any chance of over-cooking. Set the probe alarm (125 F. for medium-rare) just in case, and pull the roast from oven even if there's still time left on the timer.
Seasoned Butter Ingredients:
1/4 cup butter
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne
1 tsp Herb de Provence
133 comments:
- Unknown said...
I love this - but, and pardon my pun, this is a BIG BUT, not everyone has more than one oven, and how many who don't have two could go without using their oven for other baking the last 2 hours before dinner?
Would this work in one of those electiric roasters, OR could you quickly get it out, cover with foil, and let it sit by the fireplace? (better put your dog outside first!)
- December 22, 2008 at 1:53 PM
- Chef John said...
This would be perfect with mashed potatoes, buttered peas, salad, and so many other side dishes that are done on the stove.
Just don't chose side dishes that need to be baked, which is hundreds of options. Shouldn't be a problem!
I can't comment on any other methods, as this is specific to the procedure I showed. I wouldn't attempt any other way.
- December 22, 2008 at 1:59 PM
looks great! i'm assuming i can cook it a bit longer (6-7 minutes/lbs) if i like it more done?
- December 22, 2008 at 2:06 PM
- Chef John said...
Sorry, but I have no idea how long for medium. This formula is designed for med-rare only. 6 min sounds about right, but no promises!
- December 22, 2008 at 2:10 PM
I'm going to try this for sure. I've been using a digital thermometer but have been burned by the carryover temperature rise. I pulled a 7 rib roast out at 115 degrees and the thing kept going all the way to 140 or so...
- December 22, 2008 at 2:51 PM
- PrimeBrit said...
You rock Chef. What's the music? I feel inspired to learn how to play the piano! What is room temp? I only ask because as we live in Florida my room temp is probably different than yours... Got the DVD and will present it to my Mom later today!!!
- December 22, 2008 at 3:00 PM
- Chef John said...
It just can't be cold inside, or the formula will be off. My kitchen is only 62 degrees (no heat in San Fran)
And I left it out about 8 hours, which was fine. In a very warm house 6 hours would probably be fine.
- December 22, 2008 at 3:21 PM
Okay, get the picuture? Buy those DVD's, or just donate 'cause there IS heat in SF, just not at Chef John's 'cause ... well, now do you get the picture?
- December 22, 2008 at 3:59 PM
Chef, An interesting question. I just got home with TWO prime ribs (bone in) from Costco. One weighs 6.91 and the other 7.32. Any thoughts on how I could pull this off? I'd rather err on the side of rareness if it comes down to going with the weight of one ... and it is scary to contemplate all those $$ being wasted, but unless it's over cooked, you almost can't ruin a deliciously fatty prime rib.?
- December 22, 2008 at 4:23 PM
- Chef John said...
Well, then if rare doesn't bother you, I would use the 6.91 lbs (34 minutes?) for the formula, and go with that. One issue with two ribs in the oven will be more mass in the same space absorbing the heat. I would probably check with a thermometer after the 2 hours - mine was right at 125 when I sliced and it was perfect. If it's too rare you can turn the oven on 300F, have a snack and wait until it comes up a bit more.
Or, just roast the traditional style!
I would google it to see if you can find anyone that's used this "turn the oven off" method with two ribs.
- December 22, 2008 at 5:31 PM
- Isa said...
That sounds too easy to be true... So easy my boyfriend could do it!
- December 22, 2008 at 6:34 PM
- Chef John said...
Well, I don't know if it's that easy!
- December 22, 2008 at 7:45 PM
Another excellent video, moreso since it didn't have a voiceover by that droll announcer...Oh, uh, scratch that part about the announcer...So, ah, what did you use to deglaze the pan with?
- December 22, 2008 at 8:00 PM
- Jairus said...
- December 22, 2008 at 8:16 PM
- Chef John said...
Thanks, I used water.
- December 22, 2008 at 8:34 PM
I like this music. Who is it by?
- December 23, 2008 at 12:48 AM
- Chef John said...
Not sure, it comes with iMovie and called First Snowfall.
- December 23, 2008 at 1:46 AM
Hi Chef John -
Thanks! This looks great!
Does it still work with electric ovens? My fan starts as soon as the oven's turned off...
- December 23, 2008 at 2:45 AM
- Chef John said...
the heat needs to stay in the oven, the fan would be a problem.
- December 23, 2008 at 2:52 AM
- Danny said...
Hey Chef John,
It sounds easy enough, it looks easy enough, could preparing this while wearing a pair of Mozo Shoes help?
Also, wondered why you didn't deglaze with red wine or other liquid to match the bourgie-ness of the cut.
Thanks again for another amazing recipe!
- December 23, 2008 at 5:47 AM
- Pyrofish said...
Electric oven directions (or how I do it)
Place pizza stone or some other high mass objects in the oven to hold the temperature steady.
Preheat oven to 250F
Place standing rib roast on a rack over a backing dish or roasting pan.
Insert probe thermometer from the top down, not sideways. Cover loosely in Al foil.
Turn oven down to 200F, and cook until the thermometer reads 118F.
Remove roast and leave covered with foil on the counter. Turn oven up to 500F.
Rest until the carry-over temp stabilizes. You'll know when that happens because the temp sensor will quit rising. It should stop around 130F.
Uncover it, LEAVE THE TEMP PROBE IN PLACE, and place it back in the oven for 10 minutes at 500F to give it a crust.
Remove and rest. Leave in the probe till the resting is done.
I've seen this method also used with a terracotta pot over the roast to even out the temp, but if you have a decent oven, you don't need it. This gave me a great MR when I've done it. For more or less, pull it earlier or later than 118F.
BTW, my favorite side for this is mushroom and pea risotto.
- December 23, 2008 at 9:49 AM
Looks yummy, but I was inspired by a previous post so I have already invested in LAMB SHANKS to slow-roast for the upcoming feast. I've never tasted lamb shank before but I do like lamb, and you've never really steared me wrong before (well, ok there was that one time with the egg creams... they were pretty gross but maybe I just did something wrong). Wish me luck!
- December 23, 2008 at 11:37 AM
- marsha said...
Do you think this would work with a boneless rib roast?
- December 23, 2008 at 11:57 AM
- Chef John said...
I imagine it would be off since the heat transfer would be different with no bones. I've only used this exact method.
- December 23, 2008 at 12:09 PM
- Chef John said...
I do wish you luck with the lamb shanks.... anyone that screws up chocolate egg creams will need it! ;-)
- December 23, 2008 at 12:11 PM
- Chef John said...
Deglazing with red wine is for the French! (and Alton Brown) I prefer the less acidic water or beef broth to dissolve the PR fond. "Real" jus is nothing more than the natural juice with no additions. So, put that in your beret and wear it.
- December 23, 2008 at 12:19 PM
- Charlemange said...
I am going to try butter poaching for my X Mas day prime rib, but would like to try this method as well. Gives me an excuse to buy another rib roast.
- December 23, 2008 at 2:08 PM
- Chef John said...
WOW butter poaching a PR! Can you mail me the butter when you're done? How many pounds of butter are u going to use?
- December 23, 2008 at 3:19 PM
Incidentally, what do you think the BBQ Pit Boys over at barbecueweb.com think about cooking this. 'Cause I'm thinking about having my in-laws for dinner... If you catch my drift.
Merry Christmas, Chef John.
And a big shout out to Anonymous, who seems to be one dedicated fan. He posts inquisitive (albeit sometimes redundant) questions to you several times a day. Amazing dedication. Merry Christmas, Anonymous, wherever you are...
Scott - Boston
- December 23, 2008 at 3:23 PM
- Chef John said...
Merry Christmas to you Scott and your family. Maybe your in-laws would enjoy some of that there BBQ bologna the Pit boys are known for. Mmmm, them's good eats.
- December 23, 2008 at 3:51 PM
Hey Chef, first this prime rib will be my xmas even dinner. I love prime rib but never had success cooking it--will try your method. Second--there is a chef "butter" that goes great with steaks and prime rib etc--its a creamy melt in your mouth butter but I have never been able to make it--do you know the ingredients for a great steak butter to go with this?
Thank you for a wonderful cooking year of enjoyable and delicious vids and all your efforts. Merry Christmas to you and yours, thanks for making a DVD for sale--and I look forward to another foodwishes year.
- December 23, 2008 at 5:22 PM
- Chef John said...
Thanks! Same to you. A great steak butter is a simple steak butter. Room temp stick of butter mashed with a clove of crushed garlic, a dash of Worcestershire sauce, salt, black pepper and chopped fresh italian parsley. That's it!
- December 23, 2008 at 5:58 PM
- Charlemange said...
It's a lot of butter! 8lbs that will need to be clarified and infused with herbs. At the end, I will sear the roast for a nice crust. I will use some of the leftover butter to make roasted cauliflower and for mashed potatoes.
With the mail as awful as it is around here, the butter would probably be a science fair project by the time it got to you :)
- December 23, 2008 at 8:04 PM
looks great chef john I love PR but never knew how to cook it. Thanks for showing us!!!!
- December 23, 2008 at 9:07 PM
I told my sister-in-law about your method. She prepared prime rib last night (Xmas eve). She trusted me (and you) and cooked her meat exactly as you describe. She left a message on my machine: "The best, juiciest, most perfect med-rare piece of meat we've ever had. We will NEVER cook PR any other way."
Thanks Chef! BTW, I bought my sons each one of your DVDs.. boy were they "stoked", as they say. Thanks again!
- December 25, 2008 at 6:09 PM
Thanks Chef!
Method X worked great. In addition to being the best Xmas meal ever, I was able to fool the family into thinking that I might actually know what I was doing.
Thanks again.
- December 26, 2008 at 8:08 AM
How did you get those amazing pictures of the PR roasting without opening the oven door?!
You sir, are clearly magic. I have always suspected it.
- December 26, 2008 at 12:55 PM
- Chef John said...
i didi a very quick shot of the PR when it went into the 500 oven and did the other shot after the 2 hours. But thanks.
- December 26, 2008 at 2:44 PM
- SP said...
It looks wonderful. Talk dirty to me, baby!
Why is it safe to let it sit out for six hours? I'm just wondering about the science of it, not doubting the technique.
- December 28, 2008 at 12:58 AM
- TS of eatingclub vancouver said...
I was very intrigued when I read this. So, we tried it again just right now (tonight's dinner). It worked BEAUTIFULLY!!!! As I was cutting each slice of prime rib, I had to marvel ALOUD how nice the meat was done!
(We will post about this sometime. Probably mid-January?)
- December 28, 2008 at 1:02 AM
- Chef John said...
It needs to not be cold inside to work, and a big thick roast takes a while to come to temperature. The health Dept. probably doesn't like the suggestion, but if it starts out really cold from a fridge, not too much danger of any spoilage in that time.
- December 28, 2008 at 2:16 AM
I used this method to cook my Christmas Eve prime rib. The meat weighed -in at 5.96 and was absolutely cooked to medium-rare perfection. I will never cook it any other way. Thanks for the great advice!
- December 30, 2008 at 5:46 PM
I saw a question abuot a PR without the bone. I had the same problem and here's what I did. I picked up a small PR from TJ's, but it did not have the bone in. Now what?? I figured most of the weight for the Method-X formula comes from the meat. I didn't think the heat from the bones would be significant to the cooking time because the meat is in contact with the hot roasting pan. I estimated that if my small 2.92 lb PR had bones, the bones would account for about .5 lb. I added .5 to 2.92, then applied the formula. It worked perfectly!! Moist, tender, and perfectly medium rare. I have never cooked PR before - I was always too imtimidated - but this is a cinch!! Thanks again Chef John!!
- January 3, 2009 at 6:01 PM
- Anne H. said...
Chef John,
I'll be a monkey's aunt - it worked!
I have to admit that I had my doubts despite the positive testimonials.
The only thing I would do differently would be to invest in a prime roast instead of choice. Is it that the increased marbling adds significantly to the flavor? My roast was tender (I had dry aged it for a week in my refrigerator which didn't make any difference to the tenderness or flavor, much to my disappointment.)
My real question - where do I post recipe questions that you will see sooner than later. My questions is about that dish I just can't get right, the scalloped potato. I used a recipe and method from the famous El Gaucho restaurants in the Northwest part of the country. The recipe was suppossedly posted by one of the chefs at the Tacoma site. The dish turned out curdled, as it always does for me. Do you have any suggestions in making this elusive dish? I have never been able to start with raw sliced potatoes covered by cheese and cream or half and half and have it edible. (I wasted 1/2 cup of really good parmigiana-reggiano cheese)
Thanks, Chef John!
- January 11, 2009 at 1:14 PM
- Chef John said...
For what's it's worth I always just buy choice. I plan on doing a scalloped potato video soon, so stay tuned!
- January 11, 2009 at 8:05 PM
The same process works well with Pork Tenderloin as well. With one exception. Only go for 1 hour instead of 2. Keep everything else the same.
Keep up the good work!
- January 14, 2009 at 12:47 PM
- TS of eatingclub vancouver said...
We've finally posted about Method X. =) Thanks again.
- February 6, 2009 at 2:03 PM
- Unknown said...
I did this with a 3.5 lb prime rib for Xmas dinner, perfect...
Showed the video to my sister in Florida, just got an email, raving about perfect prime rib.
Thanks John
- March 26, 2009 at 3:19 PM
I made this for Easter Sunday Dinner and it was stunningly great. It really was.
I doubled the seasoned butter recipe and substituted an entire large head of fresh minced garlic for the Herbs de Provence.
The resulting garlic butter crust was just awesome.
I paired it with your 12 second coleslaw (to which I added finely chopped scallions and finely cubed jack cheese) a perfectly baked
potato http://www.howtobakeapotato.com/ Lawry's horseradish cream and their creamed spinach http://www.lawrysonline.com/fivecrowns_recipes.asp
A STUNNING meal. Thank you!
- April 13, 2009 at 12:49 AM
- Chef John said...
sounds great!
- April 13, 2009 at 1:16 AM
Hi John.Tried your recipe and it turned out great.Only problem was while it was in oven at 500 degrees,oven started to smoke up the house.Do you put a little water in the pan to prevent the smoking? Ken
- May 24, 2009 at 1:30 PM
Any idea if this method would work on gas barbeque? If so would you use a pan on top of burner to catch fat and drippings?
- May 24, 2009 at 1:33 PM
- Chef John said...
no idea, but i doubt it. its a very specific for the oven method
- May 24, 2009 at 2:09 PM
- Chef John said...
never tried water, but it could affect the cooking. I open the windows ;-)
- May 24, 2009 at 2:11 PM
- Unknown said...
Hi chef John
i am trying it right now i just turned off the oven it looks great so far, we will wait and see!!!
thanks allllllooooot
i took some pics of it maybe i will send it to you sometime!
- July 28, 2009 at 7:16 PM
Chef John, I bought a 19lb 7rib (Prime) grade, prime rib. Yes, it was way to expensive. Have you tried your math method out on a big Prime Rib? I would have to cook it at 500 for 95 minutes needless to say I am scared I will burn it up. What is your thoughts?
- December 20, 2010 at 4:49 PM
- Chef John said...
I would use a traditional method for that. enjoy!
- December 20, 2010 at 4:51 PM
- Unknown said...
I'm really intrigued by this recipe but must cook 2 prime ribs. Can you do 2 in the same oven, just try to get 2 similar weight portions? Would i cook them using the same time frame or need to add time for the extra meat in the oven?
Thank you very much.. hope to hear some good news!
- December 31, 2010 at 1:42 AM
- Chef John said...
Sorry, i have no idea how that would change the math!
- December 31, 2010 at 2:03 AM
- Unknown said...
Hey Chef John,
Huge fan of the site. I'm sure you get that alot from commenters.
Anyway, I tried this "Method X" with a 9lb cut of Prime Rib and it came out incredible. I also followed your instructions for the Au Jus and Horseradish Cream Sauce. My aunt (who says she's a huge Prime Rib fan) said it was the best she's ever eaten. It was my first prime rib cooking attempt, and it came out so ridiculously tender, we cut our pieces with a butter knife (literally). Thanks to you, it was the hit of the holiday and I will absolutely be using it again. And yes, use more salt than you think you need.
Love all your videos, and when are you going to be on FoodNetwork so we all can enjoy?
- January 5, 2011 at 4:53 PM
I have used this recipe five times and it worked every time.
John M
- February 26, 2011 at 3:00 PM
- Unknown said...
I thought leaving rare meat in room temperature will lead to food poisoning given it will be in the danger zone. What do you do to prevent it?
- April 5, 2011 at 11:31 PM
Used this last nite on a one bone 2.2LB prime rib. Turned out more medium than med-rare but it was still tender and juicy. I think there might be a minimum size to this recipe.
Also my oven has a fan that will turn on once I turn off my oven, this will obviously cause problems so I turned off the stove at the breaker panel. I know this won't work for everyone since but it's an option.
Did the Au Jus recipe and that turned out a little thicker than what I'm used to so next time I'll use 1 tablespoon instead of 1.5 tablespoon of flour. Still very good I just like my Au Jus a little runny since I use it for beef dip sandwiches the next day.
Overall it was still the best PR I've done at home and next time I'll try a larger piece of PR.
Thanks Chef John!
- July 11, 2011 at 4:08 PM
- B said...
Hi Chef John....I just bought a 15lb standing prime rib roast with this method in mind and I cant wait to try it out but after rereading your original directions asking that we use a 4 to 8 lb prime rib I'm wondering if mine is too big for this method to work? I hope that you get this message soon since we are having it for Christmas dinner in 2 days.:) Also, my mom has one of those ovens with optional cooking methods such as convectional bake, convectional roast or just plain baking. Would the convectional method throw this recipe off or should I stick with the okain baking method? Thanks again for your help...I love reading your blogs, you are awesome!
- December 23, 2011 at 12:33 PM
I am doing your recipe for Christmas Eve, today! Do you cover the the prime rib when it goes in the oven?
Thank you :)
- December 24, 2011 at 3:28 PM
Would this formula work for boneless chicken as well?
- December 25, 2011 at 1:54 AM
- Unknown said...
Has anyone measured their oven temp at about an hour after its shut off ?
Curious as to how my oven compares to others . My oven dropped to 150 F after an hour of being shut off . Dont think thats hot enough for the 2 hour sit , is it ?
Thanks !
- December 25, 2011 at 4:57 PM
- Unknown said...
Is there any way to make this a little bit more cooked. My mother likes the meat not so rare and there is one way to make things right, your mother's way, the other one is the wrong way ;) please help!
- December 26, 2011 at 3:37 PM
Feed her from the outside areas of the roast. You dont want prime rib done to much.
- December 26, 2011 at 6:20 PM
I used this recipe for Christmas dinner, and it was Fabulous. Everyone Loved it.I wont ever use another method to cook a PR roast. It was a huge hit everyone loved it. Thank you
- December 28, 2011 at 6:22 PM
We had this for Christmas dinner too. There are no words in the English language that could describe how wonderful this tasted. I was very concerned about our oven and the drop in temp after turning it off , so... I left the temp at 200 for the 2 hours and it still came out wonderful. I removed the roast when the internal was 116 deg. F
- December 28, 2011 at 7:38 PM
- Lynda said...
I made this for Christmas dinner this year. I have used the Showtime Oven for years now, but this year my rib roast was too big (10.5 lbs) to fit. I admit, I was a little afraid of the 500 degree temp and I thought it might be cold after 2 hours. It was ABSOLUTELY THE BEST RIB ROAST I HAVE EVER COOKED. The Au Jus was perfect as well. Many thanks for posting this. You made my Christmas dinner very special! I have bookmarked your site and will refer to if often.
- December 29, 2011 at 10:37 PM
Very, very good! Chef I wish you would suggest some side dishes to accompany the PR
- December 30, 2011 at 6:22 AM
- Howard said...
When I was a cook at a steak house the way we would prepare the prime rib at different temps was to cook the roast to rare. Then slice off the the steaks and place under a brioler for the perfect temp. It worked and tasted great and the ticket all went out at the same time.
- January 14, 2012 at 3:06 PM
- Michelle in NC said...
I have done this with the recommended directions lbs, etc. And it is always the best ever. Tonite I tried it with a 1 1/2 lb roast w/bone or a huge steak really. The method does not work. But it does with modifications. Started out like Chef John says, 500 degrees @ 5 mins per pound. Turn off oven. I use a digital therm that you leave inserted while its cooking. Reached the desired temp only a few mins after turning oven off. So I yanked it out & let sit for 20 mins. It actually turned out perfect rare, which is how we like it. I have more in the frig so will experiment with less than 5 mins ONLY FOR A ONE RIB STEAK & more time resting in oven, etc... Thank you Chef John for this technique. I never thought prime rib or steak would ever be as good in a home oven. The original recipe is right on, you cant go wrong except not trying it. But we love it so much I am adapting to only 2 of us for a dinner. Just curious have you ever tried filet with this method?
- January 19, 2012 at 10:28 PM
- Chef John said...
Never tried filet. Thanks for the info!
- January 19, 2012 at 10:40 PM
- Michelle in NC said...
Tried this again last night. This time using a 2 lb boneless ribeye. Did the 5 min x 2. 10 mins at 500 then turned off oven & watched digital thermometer. Soon as it reached 115 took it out lightly covered with foil & let rest 20 mins. Was perfect!!!! Again thank you for this recipe!! Hubby is on way to grocery store right now to get more lol before it goes off sale. This has worked so many times now, I am gonna try filet, too curious not to.
- February 12, 2012 at 4:48 PM
- Michelle in NC said...
Also wanted to add, the room temp part is what I think is the most important part of the method. Dont skip it or it wont work.
- February 12, 2012 at 4:52 PM
Thank you so much Chef John, I cooked this a couple of days ago and it came out awesome. I had some left over so we had french dip sandwiches last night, they were yummy too. Right now I have your crock pot chuck roast dish cooking I'm sure it will turn out great too.
- July 18, 2012 at 1:17 PM
- Ziffo said...
Greetings Chef John!
A quick question about this recipe.
My butcher have wonderful Dry Aged prime ribe, does this make the meat still good for the recipe and in case does it influence the "math" behind it? :)
- August 16, 2012 at 10:54 AM
- Chef John said...
that will work! :)
- August 16, 2012 at 10:56 AM
- Ziffo said...
totally awesome, thanks!
- August 16, 2012 at 11:01 AM
- Unknown said...
Made this at Easter for my family and everyone loved it so much that it will be dinner on Christmas Eve by request of my exremly picky mother in law. The only thing is this time I will be making a larger one as a couple people would have liked 2nds and who dosent like a good leftover prime rib sandwich the next day! Thanks Chef!
- August 31, 2012 at 6:13 PM
First let me say Chef John rocks. This is my go-to site for many cooking questions or ideas. I have used this method for eye of round and it also works perfectly. I wanted to get away from the pre-packaged meat that my husband was taking for sandwiches, because of all the additives. I also used an electric meat slicer and, voila, cost-effective, more nutricious lunches. The key is definitely room temp meat, the high heat and NO OPENING THE OVEN DOOR! I've never used a butter baste before but I think I'll try it out next time to see if it adds to the "juiciness" that this cut lacks. Keep up the great work on the videos.
- October 22, 2012 at 11:10 AM
- Wendy said...
This looks yummy! and I loved your commentary on the video. I will try this.
FYI -for us Canadians with only kgs on the label, the formula is
# of kgs x 2.20462 x 5 min
- December 14, 2012 at 10:33 PM
- Linc said...
Hey Chef, Love the technique. Any thoughts on using this method to cook a boneless leg of lamb? My thought was to use a digital thermometer to monitor the temp after the initial searing in the oven until it reaches 125. Thanks!
- December 19, 2012 at 8:29 AM
- Chef John said...
Sorry, never tried, no idea!
- December 19, 2012 at 2:28 PM
- Deano said...
Anyone know how the convection option on new ovens might effect this?
- December 20, 2012 at 10:44 PM
- Unknown said...
I did a 7# boneless PR last night that came out perfect using this method. I did 30 minutes on 500, then oven off and coast to 118 degrees internal temp (about 1.5 hours). Tented under foil from there to 130 internal temp. A good digital thermometer is key. We needed 45 minutes to prepare sides and started them at about 110 degrees. Timing was perfect too. This is the only way we will cook PR from now on.
- December 23, 2012 at 9:13 PM
- Unknown said...
I thank youtube for guiding me to your blog site. This method is so great because of it's simplicity. Thanks chef John for sharing it with us mere mortals.
Btw, I served it with your twice baked potatoes, and they were a match made in heaven.
- December 29, 2012 at 7:10 PM
- lurker said...
Chef John,
If i wanted to use a Dutch Oven for Method X, would I leave the lid on for the entire time?
Would this method work in a sealed Dutch Oven?
- December 31, 2012 at 10:50 AM
- Chef John said...
No idea! Why would you cook this in a DO?!
- December 31, 2012 at 2:40 PM
- Unknown said...
I've never cooked anything other than mac n cheese before but I decided I would try cooking something for my boyfriend this week. His favorite dish is prime rib so I'm going to try and cook it like this. I was wondering if there was anything other than pepper and herbs de provence that goes good on it with the butter in the beginning? Also if he likes horse radish, would that replace the au jus or should I have both? Any and all tips and help would be greatly appreciated!!
- January 6, 2013 at 6:11 PM
- Chef John said...
Serve the HR along with the au jus!
I don't like too many other spices, but you can use whatever you like. Depends on tastes. Enjoy!
- January 7, 2013 at 1:35 AM
- John said...
Chef John, I have used your "Perfect Prime Rib" system for roasting....and had great results with a five pound boneless rib roast. I will have a larger group this next time and if I was to use two separate five pound roasts in the same oven a the same time, I assume that I would use the same method as for one. Or would the math be for the whole 10 pounds. thanks, jdy
- February 12, 2013 at 6:38 PM
- Chef John said...
Sorry, but not sure how to adjust for 2 roasts! Would take more heat obviously but not sure how much more without testing!
- February 12, 2013 at 6:55 PM
- StephanieHelms said...
We do this with a regular roast beef and it is amazing! Just thought some might like to know! Perfect cooking method, thanks for sharing!!
- June 8, 2013 at 12:51 PM
- HelpMe said...
Hello Chef John! I really like your videos, and I have tried many of your recipes which were always successful making my friends think I'm an amazing cook. I tried this prime rib recipe. I followed the directions, and when the friends arrived I made sure NO ONE OPENED THE OVEN door - they were impressed with my new duel fuel Wolf stove. So they arrived 20 minutes late, I had everything timed for when the prime rib should be finished, but the appetizer & salad took longer than timed so the roast was left in the oven longer than the 2 hours. The roast was medium to well done. My question - could you take the prime rib out of the oven at the end of the 2 hours and then heat it when you're ready to serve it? Thanks. Jeff
- July 24, 2013 at 2:00 PM
- HelpMe said...
Hello Chef John. I really enjoy your videos, and I've tried many recipes all with great success. When I followed the directions for roasting the prime rib, my guests were fashionably late so the roast was in the oven longer than the 2 hours - therefore it was more medium well done by the time I served it. Can you remove the roast from the oven at the end of the 2 hours and then reheat it prior to serving so you can get that rare-medium outcome? Thanks. Jeff
- July 24, 2013 at 2:05 PM
- Chef John said...
You can't really re-heat the rib without it cooking further. This method kind of depends on pulling the rib and eating right then. The only answer is to be sure the rib is the last thing done. Since you know the ETA for that, you can time the other stuff (and guests) beforehand. No other real option.
- July 24, 2013 at 2:17 PM
- lurker said...
Chef John:
I know you mentioned repeatedly that this method is only for Prime Rib.
But if I wanted to try another beef cut other than prime rib with less fat (say sirloin tip or something), would it be likely I would need less time in the even instead of more?
- October 11, 2013 at 10:19 AM
- Chef John said...
I've only said I'm not sure since I've never tested. Theoretically it be about the same, but not sure!
- October 11, 2013 at 1:00 PM
- Michelle in NC said...
Cooking prime rib again tonite...........(I'm dancing lol). Other cuts of meat do work, BUT needs to be similar in shape. Tenderloin does work, but need a probe b/c it doesnt take near as long b/c of the shape. Chef John, just wanted to let you know that you have totally spoiled the hubby! We started out doing this many times with a 2 lb rib roast and well he eats it for 2 days! The one I am cooking right now is 6.4 lbs just for 2 of us. The way we reheat is let slices come to room temp & let sit for a min or 2 in au jus or in the pan on extreme low, only if thick slices. Dinner, brunch, lunch, dinner. He loves beef :)
- December 15, 2013 at 5:03 PM
- Unknown said...
We used this method for Christmas supper. 14 pound roast, internal temp at 60°F before we started. Cooked at 500° for 70 minutes, turned off oven, reached 123° right at one hour. About 2 hours total.
Btw, the crust was awesome.
- December 25, 2013 at 4:13 PM
- Unknown said...
Hi Chris,
Did your meat turn out medium rare? How long did you let it sit out? I have used this method before for 5 lb cuts and the meat turned out perfect, but tomorrow i am cooking 14 pounds. Help!
- December 25, 2013 at 10:39 PM
- Mitzi said...
Ooooooohhhhhhh, Chef John. My husband raves about the prime rib he grew up with, so I just stayed the hell away from it. Then, for some inexplicable reason, I announced that I was making prime rib when inviting friends over for dinner. I dunno what got into me. Anyway, as usual, I leaned on you, and you were there. I treated your instructions like the Ten Commandments (well, actually, a lot better than I've ever treated the ten commandments). And, what do you know... I got the words every wife longs to hear: "Wow, Babe, this is better than my mother's."
PS: telling my husband that I was turning the oven off was a big mistake. I finally had to threaten him with bodily harm if he went anywhere near the oven.
- March 18, 2014 at 8:38 PM
- Mike said...
You have grown so much. Congrats!
- November 27, 2014 at 7:13 PM
- MELeficent said...
Another Christmas eve is here and again for at least the 4th year in a row I am making a giant prime rib. And again I am using this method to roast it. Its never failed me and it is something I look forward to every single year now. Merry merry happy happy.
- December 24, 2014 at 2:31 PM
- Unknown said...
Great method. I had a 17.5 lb Prime Rib Roast. Boneless. Just great. Look in Instagram for ROGERPATRONGONZALEZ. There is the picture. Be prepared for the fire alarm. Lot's of smoke. It' worth. Thaanks
- July 30, 2015 at 8:45 AM
- Unknown said...
My comment is first off--YOU CANT GO WRONG WITH CHEF JOHN!
Every video recipe I try of his, meets and in most cases exceeds expectations
Its obvious Chef JOhn that you have that 10,000 hours of cooking experience + that equates to Mastery. You are obviously a very smart guy, and a great teacher
I think I am a good cook, that derives from tasting my grandmother and mothers wondering food . . . but my recipe repertoire is limited
I don't have a lot of time, or patience to study recipes, I like something I can do in 20 ,or 30 minutes prep time and many of Chef John's recipes fill this bill
AS an example this Christmas 2015 I was instructed to make a meat dish. I bought a Ten Pound Prime Rib and followed CJ prep guidelines magical mathematical formula
It seemed all too easy and I was worried that the 18 people who were over my house starving to death would wind up disappointed. To the contrary the beef turned out exactly and perfectly just as CJ said it would
The roast beef got absolutely rave reviews even from non meat eaters who were seduced by its wonderful aroma. People fought to take the leftovers home, and there was a smidgen left Dec 26. am.
BTW, I gave CJ full credit to all the family for the wonderful recipe to all in the family.
I am writing this glowing review not just to compliment this recipe, but to express my gratitude and appreciation to Chef John, that is long over due.
If I can help you in any way, please let me know
Feel free to contact me at email@example.com
- December 26, 2015 at 11:31 AM
If I used a cast iron skillet to cook this in do I need to preheat the pan at all or does that make any difference?
- January 2, 2016 at 4:03 PM
- john_papas said...
Hello chef john! This mode is suitable for leg of lamb; Or need to change something;
With beef steak is amazing way!
- September 14, 2016 at 7:48 PM
- Capt'n Econ said...
Today I packed a 7 lb prime rib roast in kosher salt, set temp to 500F an probed the roast till it was 118F, then turned off the oven and let ieft it in for two (2) hrs. It worked! Obviously, the "5 mins/lb" calc had to be extended because the salt was an insulator...35 mins became 59 mins before internal temp was 118F. Otherwise, the rest went method-X to a tee. Best Prime Rib I've ever made...more moist and with a lot more flavor "packed in".
- September 19, 2016 at 3:05 AM
- Unknown said...
Been a fan for quite a while now, every single recipe of Chef John's I've tried has worked perfectly (when I follow his directions properly, lol). I made this recipe last year and it was drop-dead amazing!! Going to make again this year, but one thing is different. The 6lb roast I'm getting this year is BONELESS!! Could someone please advise how to adjust the math for boneless roasts?
- December 13, 2016 at 1:32 PM
- Unknown said...
- This comment has been removed by the author.
- December 13, 2016 at 1:33 PM
- Colleen said...
Merry Christmas! Got my traditional PR for tomorrow and a friend shared this recipe with me. My only question is what is the heat temp of the PR after sitting in an oven that is turned off? Even with hot Au Jus it seems like it would be cold. Thank you!
- December 23, 2016 at 2:24 PM
- Katie Stafford said...
I can't wait to try this tonight!! My question is, what if my oven doesn't go up to 500? It only goes up to 450?
- December 25, 2016 at 10:58 AM
- Katie Stafford said...
What if my oven doesn't go up to 500?
- December 25, 2016 at 10:59 AM
- Ben said...
Works every time!
The thermometer is very important. This time I wasn't watching closely and it hit 130° just before the 2 hour mark. I was able to pull it at an amazing medium rare and everyone loved it.
The flavor and texture is perfect. We served it with Chef John's mushroom gravy, scalloped potatoes, homemade bread, and lots of red wine.
- December 25, 2016 at 8:18 PM
- tim said...
Just used method x...perfect
- January 1, 2017 at 9:47 AM
- Unknown said...
Hi Chef John,
My husband and I have tried several of your recipes and really loved them (lemon bars, chateaubriand). Your videos are very helpful, especially to in experienced cooks like us.
We just made a "choice" rib and using this method and it came out great! I'm unsure what we should do with the bones from the prime rib? I know your video says to put them in the oven with BBQ sauce. Any other specific ideas?
- January 14, 2017 at 8:51 PM
- Unknown said...
Hi Chef John,
I made this for my partner's birthday last year and it was divine.
I was wondering if you done something similar with herb flavourings with rack of pork? If no, how would you adapt? Would you use mustard as opposed to butter to apply to the pork?
Generally when I have cooked rack of pork, I would follow the rule of 20 mins / pound at 350F until internal temp of 145 degrees.
Warmest regards,
- January 31, 2017 at 10:40 AM
- Unknown said...
Hello Chef John,
On the Prime Recipe, if I do two prime rib roasts at one time, in same oven, will the math be calculated as usual? So, say, two 8 pound roasts will be 16lbs x 5 minutes?
- April 15, 2017 at 10:50 PM
- JB said...
Hi Chef John, great blog! I would like to hear your comments on leaving a roast on my counter for 6 hours. I assume since you do it, it is safe, but can you tell me any science behind this regarding food safety?
- April 20, 2017 at 8:39 PM
- Dan said...
Curious if this would work in a ceramic grill like a Green Egg or Kamodo? 500F for calculated time and shut the vents for 2 hours - has anyone tried this on a ceramic grill?
- December 21, 2017 at 1:26 PM
- Dan said...
Curious if this would work in a ceramic grill like a Green Egg or Kamodo? 500F for calculated time and shut the vents for 2 hours - has anyone tried this on a ceramic grill?
- December 21, 2017 at 1:27 PM
- Unknown said...
Hi Chef.. I'm cooking my first Prime Rib for Christmas...I want to use your recipe but my Rib is 18.62 lbs. Is 93 min to long on 500° and still 2 hours with the oven off??? God knows I don't want to ruin it...
Stacey S.
- December 21, 2017 at 6:01 PM
- Unknown said...
I made this today with a 18lb prime rib and a meat thermometer. I let it cook to 130 because my sister wanted less rare and it was PERFECT! Everyone said it was the best prime rib they have ever eaten.
- December 26, 2017 at 2:33 AM
- Lemon Chiffon Cake said...
Will this method work with a 7-bone prime rib weighing 20 pounds? Have anyone tried?
- May 8, 2018 at 3:58 AM
- Justjg said...
Hi Chef John,
I'm trying this recipe using a Dutch Oven. So far the hardest part is the waiting once you turn the oven off.
I put a layer of sliced onions under the rib and filled some of the gap with chopped carrots.
I also added a bit of water for the bottom of the oven.
- November 22, 2018 at 9:23 AM
- Luigi said...
I am going to cook Prime Rib for our family Christmas feast. The challenge is that we are a large family of 35 people! I plan to make two full rib roasts. Each about 15 pounds. Will this method work for two roasts cooked in the same oven at the same time? Do I need to adjust or multiply by some factor for the sheer volume of meat? Any advice is welcome.
- December 11, 2018 at 11:53 AM
- Unknown said...
Hi chef! Merry Christmas. I have a 20.5 pound prime rib. Any advice on how long to bring to room temp from the fridge?
- December 24, 2018 at 2:35 AM
- Joe Drumgoole said...
Used this recipe last night for 5 rib bone joint. It was hard to gauge the temp directly as our electric oven doesn't have graduations between 250 and 275 centigrade :-) However the joint turned out amazingly well, very tender and extremely tasty. The cooking was probably closer to medium than medium rare, but I put that down to oven variations. Will try again at a slightly lower starting temperature.
Final tip, our joint was fatter at one end than the other and needless to say the skinnier end was more well done.
- December 30, 2018 at 3:49 PM


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Tomorrow I'm going to step way out of my comfort zone. I'm going to an orientation for Big Brothers Big Sisters. They are an organization that pairs mentors with children who, for whatever reason, could use one.
It's not a tremendous time requirement – they ask for four hours every other weekend. They want the mentors (Bigs) to provide support, counsel, friendship, reinforcement and constructive examples.
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I don't know if I can clearly articulate why I want to do this. I don't see myself as particularly altruistic, or someone who thinks "I must give every last bit to help everyone else!!!", and there are those who could probably put forth good arguments that I'm a dick.
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I think if you do well and I was there to help you out along the way, that's enough for me. So why not lend a hand to a kid that needs one?
At the orientation, they'll give us an idea of the kids we might be dealing with, of what we can do with them, and I probably what the boundaries are. They'll pair me up with someone that shares my interests – hopefully the kid will like science fiction, (good) music, food. Maybe I'll have something useful to the show the kid.
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Who knows, maybe he'll even have a thing for Hawaiian shirts!


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ADA | Something NOT to Chew On
More bad news about what's in our food and another reason to steer clear of as many pre-fab meals as possible.
Posted in Food, Uncategorized Tagged ADA, additives, azodicarbonamide, Environmental Working Group, FDA, flip flops, food, foods, GMO, groceries, health, healthy, organic, processed foods, toxins, unhealthy, WHO, World Health Organization, yoga 1 Comment


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2017 Harvest TieGuanYin
TieGuanYin Oolong Tea from the 2017 harvest.
Personally selected TieGuanYin Oolong. Single source, unblended, TieGuanYin from a small village near XiangHua, AnXi county. Our range of teas are handmade with passion and skills that has been passed down from generation to generation.
If you have any questions about our 2017 harvest TieGuanYin Oolong teas please contact us - we are the TieGuanYin specialists and are here to help.


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NASA Infrared Image Shows Eugene Now a Remnant
Former Hurricane Eugene has now weakened to a remnant low pressure area. Infrared imagery from NASA's Aqua satellite revealed that only a small area of convection remains.
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Intel launched Thunderbolt in February 2011, choosing Apple as its first OEM partner. Almost two years later, the high-speed interconnect is still an expensive, niche connectivity option, despite the fact that it has spread to Windows PCs and numerous vendors have announced Thunderbolt-compatible products. As the standard begins to mature, will the technology begin to break out of its niche?
It's hard to say with absolute certainty, but it appears that the groundwork laid in 2012 may slowly start to pay off in 2013.
Cables, great and small
Unsurprisingly, as the first computer vendor to widely adopt Thunderbolt, Apple was also the first vendor out of the gate with Thunderbolt cables. However, the cables were pricey at $50 each. Some observers were practically apoplectic over the price, while others compared the price to that of other high-speed, bi-directional interconnects which often require much more exotic and expensive hardware.
Other cables eventually hit the market, but prices weren't better than what Apple offered. Semiconductor manufacturer Intersil promised that its next-generation Thunderbolt transceiver chips—a necessary component of Thunderbolt cables—would bring prices down in 2013. The improved transceivers required fewer support chips, could use lower-cost, thinner conductors, and could reduce manufacturing costs by building signal testing right into the chips themselves.
It appears that Intersil's design is beginning to pay off. At Intel's booth at CES this year, we saw new thinner, more flexible Thunderbolt cables manufactured by Japanese OEM Sumitomo. And last Friday, Apple quietly dropped the price of its 2m Thunderbolt cable from $50 to $40. It's still not down to the price of commodity USB cables, for example, but prices do appear to be going down.
Another cabling option that was promised at Thunderbolt's launch was optical cables that could run as long as 100 meters. The original version of Thunderbolt, codenamed LightPeak, was in fact originally designed as an optical interconnect. The version that Intel shipped used a copper cable that used a plug based on Apple's mini DisplayPort design, which had been adopted by VESA as an open standard. Copper cables allowed a lower-cost design while adding power transmission for bus-powered devices. But moving the transceiver into the cable also allowed the flexibility to optionally use optical cables for much longer connections when required.
Corning announced one of the first optical cable options just ahead at CES, and Intel also had some samples at its booth. Pricing has not been discussed, but optical cables tend to cost more than copper. However, if a computer needs to be located in a closet, an optical cable could be used to connect displays, storage, or other devices in the other room or even down the hall.
More devices are coming
Dozens of Thunderbolt devices, including portable and desktop hard drives, RAIDs, multiport "docks," portable video capture devices, and more were unveiled at CES, as well as NAB and Computex, in 2012. Thunderbolt was the hot new technology that was going to revolutionize high-speed data access for consumers, and the excitement of device makers was palpable.
The story was much more sedate at CES this year. Few new products were announced. LaCie showed off its large 5big five-slot RAID box in Thunderbolt form, set to ship early in the year. Seagate, Western Digital, G Technology, and others had nothing new or radical to discuss.
But some vendors were showing off products that had long been announced but have yet to ship. For instance, peripheral maker Belkin had its Thunderbolt Express Dock (first announced as far back as September 2011) in what it called a final functional form on the CES show floor last week. Belkin representatives promised the Express Dock would—for really real this time—ship in the first quarter of 2013. The launch price, which had gone up to $400 over the course of development, is now back down to $300.
Apple may also be preparing a second-generation Thunderbolt Display. Resellers have noted that inventory of the current Thunderbolt Display has begun to run dry, typically the first sign that Apple is planning a product refresh. Since the current Thunderbolt Display uses technology from previous Cinema Displays and iMacs, it seems likely a newer version would include the improved LCD panels, thinner design, and USB 3.0 support of the newest iMac models.
Still, Apple is the only vendor shipping a Thunderbolt-equipped display. We saw a Thunderbolt display from AOC at CES 2012, but we didn't see any mention of the technology from display vendors this year. Nor have we heard about AOC shipping a version of the prototype we saw last year.
What's the hold up?
More devices from more vendors would create more competition and help drive prices down. But what's holding back the flood of Thunderbolt devices, especially those from other vendors, from coming to market at a faster pace?
Part of the delay was the high cost of the first generation of Thunderbolt controller chips. Intel launched a wider range of second-generation controllers along with Ivy Bridge in 2012, and more OEMs have begun looking at ways to integrate those lower-cost chips into newer products.
But cost isn't the only consideration. Another concern has been support from OS vendors. For instance, a Belkin representative told Ars that there was a bug in OS X that prevented a USB keyboard connected to a Thunderbolt bridge from waking a Mac from sleep. That bug has since been addressed in 10.8.2, however. Intel is also continually improving Thunderbolt drivers for Windows, according to a representative we spoke to at CES.
The one final factor—one that has likely had the most impact on Thunderbolt rolling out to market—is Intel's licensing and certification process. Several vendors we have spoken to over the past year have claimed that Intel was holding up the process, cherry picking which vendors it worked with.
Though Intel had effectively denied this characterization in the past, the company explained the situation a bit differently when we spoke at CES last week. Jason Ziller, director of Thunderbolt Marketing & Planning at Intel, told Ars that Intel has "worked closely" with vendors it felt could "offer the best products" and could meet its stringent "certification requirements." The subtext seemed to be that Intel had limited resources to support and certify new products, and so it gave priority to devices that were perhaps more novel than those proposed by other makers.
Ziller suggested that licensing to a wider variety of vendors would begin to open up this year, and we could see more products being announced soon.
Bring it on
Apple isn't giving up on Thunderbolt anytime soon. All of its computers come with at least one Thunderbolt port—save the Mac Pro, which Apple CEO Tim Cook has all but promised would be upgraded in 2013. The latest Retina MacBook Pros include two Thunderbolt ports. And it appears that its Thunderbolt Display is due for a refresh sometime soon.
Though Thunderbolt hasn't exactly taken the Windows PC world by storm, several motherboard makers now offer options for built-in or add-on Thunderbolt support. And notebook makers are adding Thunderbolt as well—Intel's booth this year featured a classy-looking HP Envy Spectre Ultrabook for demonstration purposes.
Meanwhile, Thunderbolt is largely serving two main purposes right now: dock-like port expanders for thin Ultrabooks, and high-performance storage which might otherwise be connected by FireWire or even FibreChannel. With optical cabling coming soon, it will also be one of the best solutions for connecting computers to peripherals that are up to 100m away.
Even within those limited applications, however, Thunderbolt offers a price-to-performance advantage over competing technologies. And as Thunderbolt expands throughout the next year, that advantage should increase.


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Active individuals who wonder why they are not losing weight or getting in shape faster tend to conclude that they are not exercising correctly or need to somehow change their routines. As a result, they often jump on the latest fitness trend in a desperate attempt to reach that weight goal or performance level. Fortunately, new technologies have provided new tools that allow us to look into areas—like our DNA—that may help unlock the keys to better health and performance.
The field of genetics has expanded dramatically in the past few decades and what was once only achievable by a few labs in the nation is now almost commonplace in many small companies or labs. Deciphering and analyzing one's genetic code, however, is somewhat of a two-edged sword. On one hand, our genetics have a strong role in determining how we respond to a given stimulus, such as exercise. On the other hand, our efforts and lifestyle choices generally play an even larger role in our response.
Of course, how we respond to exercise is strongly influenced by our genetics. While it is fairly easy to distinguish a future football linebacker from a long-distance runner, it may be less apparent why two people who seem quite similar can respond so differently to similar exercise training or food intake. In 2010, Dr. James Timmons, a systems biology professor, along with his colleagues at the Pennington Research Center in Louisiana, conducted a landmark study to examine the role of genetics in how the body responds to endurance exercise. The findings from this study led to the creation of a DNA test that predicts how well the body responds to aerobic exercise. This test is now available through a company called XRGenomics for $318-$478, and requires only a inner-cheek swab, which is returned to the company for testing.
Interpreting the results of this test, however, can pose some problems. Dr. Tuomo Rankinen, a genetics professor at Pennington, mentioned that while this test is more reliable than any previous tests in determining VO2 max, it does have some drawbacks. Most importantly, it does not indicate how exercise may affect health-related factors such as blood pressure or insulin sensitivity, or even if an individual will lose weight by exercising. Someone labeled a "low responder" may choose to give up on exercise because they do not consider the health benefits of regular physical activity, such as a lower risk of disease and an overall quality of life.
At ACE, we urge fitness professionals to help their clients live a balanced lifestyle by incorporating regular physical activity and a sensible diet into their daily routines. If your client is considering this type of genetic testing, be sure to remind them that, while genetics play a role in one's responsiveness to certain types of exercise, lifestyle choices are equally—if not more—important.


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We ask you to provide your full name, email address and phone number. By giving us your personal data you are consenting to us processing it for the purposes stated in this Privacy Notice.
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Once you have completed the registration form we have a legitimate interest in processing your personal data so that we can work with you to identify suitable opportunities for you to run your own pub.
How long do we keep your personal data?
We will keep your personal data for 12 months from the date of your last communication with us.
Who do we share your information with?
We do not share your personal data with anyone else. It is only used by authorised Stonegate Group staff to support your interest in events or pub opportunities.
Is your personal data processed outside of the UK or EU countries?
No, your personal data is captured and processed on computer systems that are located within the UK or EU and not transferred outside.
Is any "profiling" performed using your personal data?
No, we do not perform any kind of automated processing for the purposes of analysis or prediction using your personal data.
What are your rights?
For more information on your data protection rights refer to our Stonegate Pub Partners Privacy Statement.
|Version Control
|Version Number
|Date Published
|06th April 2021


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The Nationals racing presidents once again stretched beyond the boundaries of track & field as their week of Olympic tributes continued at Nationals Park.
After taking on swimming on Friday, the mascot team stayed in the virtual water Saturday with their own unique take on an Olympic sailing regatta.
George, Tom, Abe and Teddy entered the field aboard Segway personal transporters, each of which was fitted with a sail.
Alas, the wind was no help to Teddy Roosevelt, who brought up the rear for loss #497.
Video courtesy of YouTube member lfahome


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R.O.H.A.N.: Eternal Vengeance(20 Viewing)
R.O.H.A.N.: Eternal Vengeance is a massively multiplayer online role-playing game (MMORPG) that allows players to play with another character within the game world, explore lands, kill monsters, engage in quests, perform magic, adopt a pet, buy a mount, and interact with NPCs and other players. The game includes a player-versus-players system, including a "Vengeance" system. Players can also participate in in-game groups called "Guilds", which have the opportunity to control areas within the game, dictating rules such as taxes, or battle other guilds.
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Seal Online: Blades of Destiny retains the same vibrant atmosphere as its predecessor with its whimsical characters and colorful world, while enhancing game play with new features and content. The anime MMORPG begins with six different classes to choose from, which can be upgraded to a second tier with two different pathways per class, dependent on which role a player would like to take on. The land of Shiltz comprise of quests that enable players to level their characters in an expansive world, while playing with others from around the globe.
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Thanks to everyone who voted in the cover poll, texted, emailed, and sent carrier pigeons to tell me which cover they liked. I'm so grateful because, not only did you choose a favorite, you explained your decision. I got feedback about image, font, colors…
With all that interest in my cover, you made this writer very happy. Onward!
In the poll, the winner was #1 (tree and rainy window) with #4 (shadows and flowers) a close second. However, a lot of people who voted for #1 commented that they liked #4 as well for various reasons. Behind the scenes, #4 won by a landslide.
Do I need to say I chose #4?
Well…I will. And I did. We took some of the elements from #1 (including more black background for easier readability), changed the font, and tweaked a few things.
Voila. We have ourselves a cover. One I'm thrilled with.
Still need to finish the nuts and bolts of the thing, you know, but am so pleased to have the cover of my book completed. Thanks, again, to the lovely Rachael Ritchey for designing and to all of you for providing invaluable feedback and helping to create this cover.
Hinting at Shadows will be available November 2016. 🙂


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Chamber annual dinner recognizes stand-out businesses, citizens
PORTLAND — Members and guests of the Portland Area Chamber of Commerce will mark some of the organization's and the community's 2012 accomplishments – and accomplished people – at the chamber's annual dinner at 6 p.m. Jan. 10 at the Willow Wood Golf Club in Portland. The deadline to register to attend the annual dinner is Friday.
Awards recognizing an outstanding Business of the Year, Citizen of the Year and Director of the Year will be presented during the evening. The annual awards are reflective of the partnership between businesses and the public that makes for a vital community, said Lynne Paradiso, chamber president.
"The chamber is a partner in helping businesses succeed and grow. A healthy business community means a healthy community," said Paradiso. "Volunteers and what they give back to the community, that's what these awards celebrate."
Paradiso added that, while much of the chamber's focus is on championing a strong business community in Portland, it also is "a good thing for the younger generation" to see how business members and community members work together to make free community events possible.
"[The partnership] is a role model to show this is what a community should do," she said. "We should all be helping each other."
In addition to the awards presentation, Lt. Gov. Brian Calley, R-Portland, will be the featured speaker. State Sen. Judy Emmons, R-Sheridan, and State Rep. Michael Callton, R-Nashville, also will make comments. A chance to network will round out the evening.
"The networking part of it is a good opportunity for business owners to talk to one another and learn about each other's products and services," Paradiso said. "It's a learning experience for everybody, and a good night just to get out and socialize."
Tickets are $25 for Portland area chamber members and $30 for non-members. Visit www.portlandareachamber.com to register online. For more information, call 517-647-2100.
Follow Karen Bota on Twitter @KarenB_ISS.


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The Carrie Diaries S1 E9
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