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...and, as a fan of both the game and the food that surrounds the game, I truly enjoy both.

While I know that some of you are less enamored of the actual game than I am, the fact that we are here clearly illustrates that we are all of the tribe that enjoys the festivity, food and beverage of the tailgate party or the simple (maybe not so simple) production of a great meal to enjoy on the couch as you sink in for an afternoon of football watching on a brisk chilly fall afternoon.

Use this thread to post your favorite recipes for chips, dips, wings, chili, soup, stews, grilled specialities, desserts and libations so that we can share in each other's culinary bounty in the coming football season.

Here is my first, an adaptation of something that I saw Rachel Ray make on Food TV once. It's a really hearty cheese dip that i have spiked up with garlic and horseradish. I served it with big thick toasted crutons. It's not so much a dip as it is a big baked cheese fondue.

Cheese, Bacon and Horseradish "Dip"

8 slices center cut bacon, cooked, drained, then chopped
8 ounces softened cream cheese (cheap blocked cream cheese will work just fine)
3 Tbsp grated, minced and drained fresh horseradish
6 big cloves garlic, minced
1/2 cup mayonnaise
2 rounded teaspoons dijon mustard
1 1/2 cups shredded Swiss cheese
3 scallions, chopped
1/2 cup whole smoked spicy almonds

Preheat oven to 400 degrees F.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss, horseradish, garlic and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped whole smoked almonds. Serve with thick hearty crutons made from a good baguette or a dark rye type bread.

This recipe will serve 4-6 people as a hearty dish to pass across the coffee table during the game at home.

Down south, where I grew up, we're much more fans of college football than professional football. At most soouthern schools, the tailgate is as important as the game itself. Before game parking lot affairs can range from something as simple as hot dogs on the grill to more sophisticated affairs with full bars, waiters and truly awesome cocktail foods.

Pickled shrimp or deviled shrimp, as they are sometimes called, always find their way to any tailgate that I'm in charge of.

Pickled Shrimp

1/2 cup vegetable oil
1/2 cup lime juice
2 tablespoons vinegar
1 tablespoon chopped chives
1 1/2 teaspoons salt
1/2 tablespoon fresh chopped dill
4 dashes hot pepper sauce
2 teaspoons capers
2 pounds shelled cooked creek (small) shrimp

Combine all ingredients in a bowl. Allow them to marinate in the refrigerator for at least 6 hours. Serve in a big iced bowl with toothpicks.

Will,

Here's a simple spicy dip from Kit Anderson, an upper Michigan BBQ man of some note. I've made The Dip any number of times, most often with smoked chicken and a slightly higher proportion of chipotle in adobo.

The Dip
Kit Anderson

1 cup mayonnaise
2 cups cooked, (smoked) chicken, -- chopped
1 cup Parmesan cheese
4 cloves garlic -- minced
4 chipotle in adobo, minced
1 can artichoke hearts (14 oz) -- drained and minced

Mix and pour into pie plate.
Bake at 350F for 25 minutes.

Serve with tortilla chips.

These are always a hit and usually the first to go.

quesadilla's de tito

-1 Package of chorizo beef/pork cooked down with peppers/onions for about 20 minutes.

-homemade refried beans (smashed pinto beans with an assortment of peppers, onions, bacon, tex-mex powder)
-a can from the grocery store will also do.

-corn tortilla's

-combo of shredded chihuahua and muenster cheese

-corn/vegtable oil

-Mexican crema

Take the corn tortillas and spread a layer of the beans on one and cover with two spoonful's of chorizo mix and a handful of cheese. Top with another tortilla and cook them on a flattop/griddle with a little oil until crispy and then cut in fours and serve with Mexican Crema.

Easy, tasty and low fat!

Winter Black Bean Salad (from Kraft website)

1 envelope of Good Seasons Garlic & Herb Salad Dressing Mix
1 can (16 oz.) black beans, rinsed, drained
1 pkg. frozen corn
1 tomato, chopped
¼ cup chopped red onion
¼ cup fresh lime juice
1 Tbl. chopped cilantro
½ tsp. minced fresh jalapeno (use more!)
¼ tsp. ground cumin

Mix all ingredients in large bowl until well blended. Cover. Refrigerate 15 minutes (I usually like at least a couple hours).

Serve with tortilla chips.

I am what I eat...mmmm...Buckeyes.

2 c. creamy peanut butter (not all-natural)
1/4 c. butter, softened
16 oz. powdered sugar
12 oz. semi-sweet chocolate chips
2 T. vegetable shortening

Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together. Shape into 1-inch balls; place on baking sheets lined with waxed paper or silpat. Freeze for 1 hour.

Melt chocolate chips and shortening in double boiler or microwave.

Dip peanut butter balls into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.


That shrimp sounds great, Will--I'm going to try it one of these Saturdays!

I had a brainstorm a couple of weeks ago that has worked out very nicely - a garlic potato salad in the Spanish fashion. The brainstorm occurred at the Wiener and Still Champion, while dipping my fries into the fabulous garlic aioli; I recalled the taste of a lovely potato salad enjoyed at Arco de Cuchilleros quite some time ago. I went in a couple of days ago, and bought a side of the aioli, nothing more. Gus didn't even look at me cockeyed, bless him.

Anyway, what to do:

Thickly slice about 1 1/2 pounds of small red potatoes, and steam until fork-tender; add two bay leaves to the steaming water. Drain, dump the potatoes in the pot, and add about a quarter of a cup of dry vermouth to the potatoes, and cover.

Meanwhile, combine the cup o' aioli with an equal part of good plain mayo, plus a good slug of EVOO. Add about a teaspoon of coarse sea salt, a lot of fresh-ground pepper, two or three tablespoons of finely chopped shallots and two tablespoons of chopped flat-leaf parsley. Uncover the potatoes, and let cool for about five-ten minutes; fold in the aioli mixture. Let cool for perhaps another ten minutes. (Also, if available, chop the shallots and parsley in a processor - you really don't want big chunks of shallot or big leaves of parsley in here; you want everything to combine harmoniously.)

At this point, put the potato mixture into a large bowl. Add about two tablespoons of drained capers, and some chopped celery to taste. I like a lot, but it's up to you. Combine well, and chill thoroughly. Pack in a storage container, put in a chill chest on ice, and take to your tailgate. Buen provecho - and thanks, Gus!

Hi,

My Mom, who very likely has never been to a football game, has always wanted to go to a tailgate party. I'm very likely going to borrow a lot of these ideas for a tailgate birthday party for her later this year.

Will - Thanks for the great thread idea.

Regards,

Thanks, C2.

I have published this one on LTH a couple of times before. it's a great tailgate snack if you don't mind dragging a grill long with you. Its also good to do on a gas or charcoal grill at home:

Grilled Deviled Chicken Wings

For the Marinade:
1 cup (8fl oz/250 ml) cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon Tabasco (hot red pepper)
sauce
4 lb chicken wings (about 24)

For the Blue Cheese sauce:
2/3 cup (5fl oz/160 ml) sour cream
1/2 cup (4fl oz/124 ml) mayonnaise
1 large clove garlic, minced
2 teaspoons Worcestershire sauce
1 cup (4fl oz/125 g) crumbled blue cheese
salt
freshly ground pepper
2 tablespoons, more or less, milk
celery sticks

To make the marinade, in a small bowl stir together the vinegar, oil, Worcestershire sauce, chili powder, red pepper flakes, salt, pepper and Tabasco sauce. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently, to distribute the marinade. Set in a large bowl and refrigerate for 24 hours, turning and massaging the bag occasionally.

To make the blue cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter. Cover and refrigerate.

Prepare a fire in the grill. Remove the wings from the marinade and pat them dry with absorbent paper towels; reserve the marinade. Arrange the wings on the grid. Grill, turning frequently and brushing with the reserved marinade, until cooked through, 25-30 minutes. Serve with the dipping sauce and celery sticks.

Serves 4 as a main course, 6-8 as an appetizer.

That's cause you said you would bring me some and I'm still waiting.

I was thinking that the Argentine garlic and Herbs would make an interesting potato salad. It already had the onions, garlic and parsley along with the Mayo.

When you're ready to do a s cream dip that seriously you can't stop eating at all:

Sour Cream
your favorite Garam Masala
lime juice
cilantro
hot chile pepper
salt
Cilantro / Coriander chutney ( the GREEN stuff in the thinnish jars at any Indo Pak grocer)
A TOUCH of lime or chili pickle ( you know how strong it can be)
Blend it all to be damned, and serve with plain ol tater chips.

for ratios - sorry. Use amounts that make sense.
I will say that I don'd add a LOT of the pickle or the cilatro chutney, but I do use a lot of cilantro. I guess for a standard 16 oz tub of s cream, I'd use prolly close to a tbs of the garam masala, juice of one good lime, probably a whole bunch of cilantro, a tbs of pickle, and mabe a tbs of the chutney? taste it after blending while it's still in the blender - adjust if necessary.

- and I mean delicious!

I have mentioned elsewhere on the board how easy it is to duplicate a Chicago-style depression dog at home and its just as easy to make them tailgating.


Vienna beef NC 8/lb dog's, chopped onions, sport peppers, cheap buns, mustard, relish (not pictured). I like mine w/o.

The dog's are available at the Vienna beef factory store on Damen ave. as well as their 5/lb NC polish. Once you have all the ingredients it's too easy. Just place in the dog in near boiling water and let it sit for a bit.



Steam the bun's over some boiling water or just nuke them and dress your dog the way you like it. Of course they aren't quite the same without the fries...but still damn good.


always a must for any Chicago style tailgate...ala G&J, Jimmy's and DD's.

Vienna Beef Factory Store & Café
2501 N. Damen Ave.
773-435-2277
open til 4p weekday's-3p wkd's

and of course in honor of Bill Swerski, the grilled polish is also a must at any Bears tailgate.

The Vienna outlet also has the natural casing 5/lb polish you wont find anywhere else. I like to make mine so dat dey blossom and top dem with butter fried onions, mustard and sport peppers (said in a thick Chicago accent)

For Sparky's birthday, we did a Chicago Dog bar: poppyseed buns, mustard, relish, onions both grilled and not, sport peppers, green-tomato pickle slices (in honor of Superdawg,) dill spears, sliced tomatoes, and celery salt, also grilled peppers and onions and sauerkraut for the other sausage options. Unfortunately we didn't have the quality dogs to go with it, but everybody was happy loading up their dog.

To the list of dips, I'd meant to add that I really loved the Low Country Sardine Dip at the LTHForum 1,000 recipe potluck- though there were quite a number of excellent dips and munchies at that event that would easily translate to football season.

One of the easiest most satisfying meals at a tailgate can be beer can chicken. In Madison we had a XL weber dedicated to just the birds with beer up their butt. My standard for tailgate B-C-C is my standard rub for grilled chicken which is...

1 TBLS Lawry's salt
1 TBLS fresh ground pepper
1/2 TBLS granulated garlic
1/2 TBLS onion powder

__ can's of cheap beer, opened in a few spots with a church key

bayleaf's/ chopped onions/ dried chili peppers in the can of beer.

Mesquite wood chunks

Rub chicken well. All over inside the skin and out.

Cook indirect with a few hunks of wood over the coals for 1.5 to 2 hours or until thermometer reads 180 in the thickest part. I like mine well done so it fall's right off the bone.


Serve with your favorite BBQ sauce as a dipping condiment

I like to make sure if Im taking the time to smoke a bird that I do an extra one for other uses. Lets say your watching the Illini battle OSU on Saturday and you smoked up a few B-C-C's. What to do with the leftovers and the extra bird? smoked enchiladas verde for the bears game on Sunday.



leftover smoked chicken
diced jalapeños, onions
roasted poblanos/ peeled and diced
3 cups of salsa verde ( I buy the cheap homemade stuff at tianguis)
corn tortillas
chihuahua cheese

Just remove the skin from your extra bird and chop up the meat into small pieces and reserve in a bowl

roast your poblanos and add the diced peppers and onions to a pan and saute, when cooked thru, add chicken.

put a spoonful of chicken mixture into a tortilla and roll tightly and place in baking pan, continue with the rest.

Heat thru in oven at 450 for 10-15 minutes, remove pan and cover the enchiladas in the salsa verde and top with cheese, put back in oven and cook till cheese melts.

Serve with rice/beans and sour cream.

Football season is here, as are the Hatch chilis.

I like to make a straightforward batch of green gold chile this time of year, leaving the adulterated versions (with tomatillos ) for the other months.

For the first batch of the season, I took about 6 big honkin' peppers (about the length of my forearm), roasted them, tossed them in a paper bag to steam, peeled and then finely minced them up. On a low flame, I slowly sauteed some very finely chopped onions (about 1 medium onion), added in the roasted peppers, a few cloves of minced garlic, and another non-roasted pepper (finely chopped) -- I like to cook them over a long time on a low heat until it becomes almost like a paste. For the first batch of the season, I omitted hot peppers like jalapenos or habaneros, but they usually make an appearance on subsequent batches. Salt, white pepper and cumin make up the spices. Add in chicken stock and simmer some more. This time around, I simmered for a long while and reduced it down to a thick, concentrated stew which makes for a good dip or taco filling or even nachos. For protein, I threw in a chunk of smoked pork butt at the end.



I like my tacos with nothing more than cilantro/onions, but others may wish to drag it through the dairy farm (crema, cheese) or, heaven forbid, the garden (lettuce/tomatoes).

Nachos:



Happy Labour Day.

In the words of the immortal Inspector Gadget, Wowsers!

For those rainy days when you dont feel like 'queing. This is a recipe that I created based off of West Texas style enchilada's. In WT they stack them into a casserole, perfect for potluck or super bowl parties.

Super enchilada's: West Texas style

Red Chile Sauce



12-15 red chile's, stemmed and seeded.
1/2 onion
4 garlic cloves, chopped.
2 roma tomato's, quartered.
2 roasted jalapeños, halved.
2 TBLS chili powder
1 TBLS Mexican oregano
1 TBLS cumin
2 cups of water or chicken broth and a reserved cup of the chili lliquid.
salt & pepper

Fill a large pot with water and bring to boil. Add the chili's, tomatoes and onion and reduce heat and simmer covered for 20 minutes. Remove from heat and allow to cool. reserve one cup of the liquid.

Place the cooled peppers/veggies and your 3 cups of liquid in the blender and puree until smooth. Strain and remove as much pulp as possible.


pureed chili sauce

Enchilada's

2 lbs cooked picadillo seasoned with tex-mex rub (chili powder, cumin, jalapeno salt, pepper, garlic powder)
(ground beef cooked w/ chopped onions and jalapeños')
3 packages of fresh made corn tortillas, warmed.
2 lb's shredded cheese of choice (Tex-Mex or Chihuahua)
cup of chopped onions
egg's

Directions

Ladle the bottom of the casserole pan with some sauce and then layer the bottom with tortillas. Ladle a little more sauce and use a basting brush to layer it evenly leaving no part of the tortilla uncovered. Ladle half of the picadillo on top and then layer half of the cheese on top of the beef. Repeat again making as many layers as you want. Make sure the top is covered with tortillas and then bake thru at 450. Remove from heat and layer the top with cheese and cook until cheese is fully melted and remove from oven.


half way thru the stacking process

Cut out in squares and top each piece with a fried egg and chopped onions and serve with beans, rice and sour cream.

See my recipe for Tex-Mex beans on the recipe page.


Pinto beans/refried beans


Super Enchilada's: West Texas Style (stacked with a fried egg on top)

T's 2008 Bear's prediction: 6-10 (sorry but I'm only being real)

When it comes to consuming food while watching sports is there anything more widely eaten then chicken wings? They seem to go hand in hand.

For any of you that love hearing the snap, crackle and pop of wings on the grill but have trouble finding the right wings I got you covered. Over at Strack & Van Til they carry wings from Rosebud Farms that are labeled "wing drummettes" They come with just the drumette part so there is no cutting of the whole wing with your worn down shears and they are the perfect size, not to small and too big either. Two of my favorite preparations for these wings....


heavily Jerked with Boston Bay marinade/paste from Danny's old world Caribbean market on Broadway and grilled over hickory.


Wings rubbed with Mike Mills' "magic dust" and also grilled over charcoal and hickory and when done thrown in a bowl and tossed with Rupert Johnson's BBQ sauce

I love these things, I buy them weekly and have been going crazy experimenting with creating my own wing sauce.

For some Thanksgiving season is all about football. For me, it also means making room in the fridge/freezer for all the Thanksgiving food -- which means deep-cleaning my refrigerator, which means that I take apart practically every component of the fridge, clean it, then put it back together. Of course, you should consume as much from the fridge as you can to make the job easier. A couple of college football games were on TV in the background while I did this, which I think inspired me to make this dish from fridge scraps:

Leftover/clean out the fridge Nachos

Fry up day-old corn tortillas.
Poach chicken breasts that have been in the freezer way too long. (I poached in water with a cut-up carrot, parsley, arbol chiles, garlic and a bay leaf.)
Shred chicken. Toss in leftover homemade enchilada/ranchero sauce until heated up.
Roast 3 leftover jalapenos. Peel, chop and toss in with the chicken.
Layer tortillas in dish. Top with shredded chicken mixture. (You could also add beans.)
Top with leftover queso fresco.
Put under broiler for few minutes until cheese is melted.
Top with leftover kalamata olives, chopped jalapenos in escabeche and sour cream.



Easily consumed with a friend. And you know what? It was pretty tasty for leftovers!

You and Da Beef inspired me a bit today to cook a bit of Mexican, Aschie. I was at Harvestime on Lawrence yesterday and picked up some ridiculoulsy cheap whole chicken breasts still joined at the breastbone. Two huge whole breasts were a little over $4.00

Harvestime's deli also sells a very inexpensive and tasty house made tomatillo based salsa verde for less than $2 for a 12 oz container.

Last night, before bed, I poured one 12 oz container of salsa verde in the crock pot and placed the chicken, breast meat side down in the salsa. On a low setting, by morning I had chicken so tender that it could be shredded by hand. So, I did.

Then, I moistened the chicken with some of the remaining salsa verde, added some Mexican crema, some jack cheese and mixed it all together. The meat mixture was then rolled up in corn tortillas which were slathered in more crema, dotted with the remaining salsa verde, then topped with some shredded Chihuahua (the cheese variety, not the canine variety).

25 minutes in the oven at 350 resulted in some beautiful enchiladas suizas as good as those I ate in the loncherias of Isla Mujeres less than two months ago.

More often than not, Harvestime sells excellent carnitas which would also rock in this recipe.


A Little Salsa Verde to Keep The Enchiladas From Sticking


The filling: Chicken, Salsa Verde, Crema, and Chihuahua


Filling The Tortillas


More Crema, Salsa Verde and Cheese on Top


The End Game

Harvestime
2632 W Lawrence Ave
(between Talman Ave & Washtenaw Ave)
Chicago, IL 60625
(773) 989-4400
http://www.harvestimefoods.com

My favorite football accompaniment is just called Dip and it comes from the deep recesses of West Texas (and other pantries all over the country.) I first had this stuff in elementary school and have craved it ever since. It probably started on the back of a box somewhere, but it was served in every party from 4-8th grade and we scooped it up like manna from heaven. Though it is simple and may seem like a "Semi-Homemade" recipe or cheap Tex-Mex, sneer at this Dip and it is your loss This dip is MADE for football season.

1 lb. hamburger meat
1 lb. pork sausage (I use Jimmy Dean's hot breakfast sausage)
1 lb. velveeta cheese
1 tsp garlic
1 small onion
1 can mushroom soup
1 can Ro-Tel tomatoes.

Brown meat and sausage with minced onions. In another pan, melt cheese and add remaining ingredients. Combine contents of both pans (though I usually drain some of the rendered fat from the meat pan before I do this.) Serve with hot corn tortilla chips (or potato chips, if you must.)

For lunch yesterday while flipping around the games on the NFL SUnday Ticket, we ejoyed my favorite football watching finger food. Chicken wings.

I brined my wings for a couple of hours in water, salt, cranberry juice, terryaki sauce, and garlic powder. I then took them directly from the brine, and dropped them in my deep fryer @ 350 degrees. 11 minutes per batch later, and they were ready. I used a sauce of melted butter, Shark Srirachi, Texas Pete, Oyster sauce, honey, sweet chili sauce, terryaki, ketchup, and balck pepper. I put the cooked chicken wings, some diced green onions, some jalapenos & the sauce in a bowl and tosses. Perfection..

I served the wings with carrot sticks, celery sticks , and a homemade blue cheese dressing(Mayo, sour cream, minced garlic, chopped green onion, chopped parsley, black pepper, salt, alot of blue cheese, white wine vinegar, & Crystal.

Served with a few shots of tequila, a few beers, and then a couple hour nap before it was time to prepare dinner.

Another Sunday of cooking, and watching my favorite team(Ravens) win and make the playoffs, and watching my least favorite team(Bears) choke away their opportunity.

I spent a few hours in the kitchen making some pulled pork(braised some pork shoulder in vinegar, beer, bbq sauce, & oyster sauce since I was not brave enough to venture out on my deck and fire up the smoker), korean chicken wings, pork fried rice, and pork wontons. Ill put some of the pictures up on my blog later this week when I have time.

Everything turned out very good, the Won Tons were alot of work wrapping 30 or so of them took longer than I thought, I then boiled them for about a minute, and then since I had my deep fryer out for the wings anyway, I tossed them in there to get a crisp skin. A flavorfull ground pork, ginger, garlic, oyster sauce, green onion, and soy sauce mix worked great. Pork fried rice was basic with garlic, ginger, onion, carrots soy sauce and scrambled egg cooked in the wok. The chicken wings I brined in water, cranberry juice, salt, and terryaki. Then I baked them for about 20 minutes, and finished them in the fryer before saucing them with a mix of soy sauce, dry sherry, alot of ginger, garlic, honey, chili garlic sauce, srirachi, black pepper, oyster sauce, & white vinegar that was reduced on the stove before coating the wings. I topped them with green onions, and sesame seeds.

Playoff football means cold weather which means chili.


T's Tex-Mex Chili*

*yes those are beans...it's Tex MEX chili and I add two cans of pinto beans in ranchero sauce 15 minutes before serving but always make a large pot so theres only about 4-5 beans a bowl.

Garlic and Artichoke Pizza (http://www.recipe4living.com/Recipes/Re ... 14&om=170/)

Deliciously quick and easy - a gourmet pizza in half the time you would think! Use a prepared pizza crust, such as Boboli or Pilsbury, found in your local grocer's freezer.

Ingredients

1 unbaked pizza crust
3/4 C. spaghetti sauce
1 6 oz. jar marinated artichoke hearts, drained, liquid reserved
1 medium tomato, cut in half and sliced
2 cloves garlic, minced
1 lb. shredded Colby-Monterey Jack cheese

Directions

Preheat the oven to 450 degrees. Prepare pizza crust according to recipe or package instructions. Place on a pizza pan. Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside. Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top. Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

Yield: 8 servings

Here is a list of 100+ Super Bowl Recipes: http://www.recipe4living.com/Common/Art ... x?id=58952

Its back...

On the grill tonight will be Natural Casing Dogs and Polishes from Vienna and brats from Country Meats. Its only fitting for Bears-Packers.

looks good da beef, gonna be missing the opening Sunday of the NFL being at the picnic and all. Hoping to get home to see some of the Packers game.

Next Sunday be a day long football, and food fest, got the NFL season ticket on Directtv so I can watch the Ravens, and other teams I like, and will most likely be doing ribs of some style.