Escape from Elba
Exiles of the New York Times
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Author Topic: Food Matters  (Read 8865 times)
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Superhero Member
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« Reply #885 on: June 21, 2008, 04:10:32 PM »

Thanks for a vegetarian idea, Madupont.  Those fake meat patties are not really all that tasty  -- one could substitute black beans or pintos for the faux-meat, huh?

Ps. I know. Several weeks ago, I mistakenly thought I ought to try Bell & Evans chicken pressed patties, or perhaps better to say pressed chicken patties otherwise it sounds like the chicken sat on them.

I regularly buy Bell & Evans chickens from Fredericksburg, Pa. Have for years when they were brought to market in Trenton,New Jersey at the Farmers Circle, because they were the cleanest best tasting chickens ever. Now they are rarely found in the area from which they originate, and it is almost a two hour drive to go up to Fredburg and back to buy poultry in the shop at the processing plant.  But I am able to find parts and occasionally a whole chicken right in my nearby neighborhood, so I throw them into the freezer to have on hand for different recipes.   

And I'm able to alternate with Harvest Time whose packages are individually marked to identify the farms on which the chicken in the package was produced. They also have a good flavor, as an organic chicken, but higher priced for the cutting of breast into tenders so that you seldom see the regular breast that is simpler to prepare for summertime dishes.

Anyway, I saw the familar colorful box of Bell& Evans chicken patties in the freezer where it was winking at me before I got out of the store.  They sell tons of various prepared B&E frozen specialities in Princeton which I left eleven years ago but I did go back a year ago to my optometrist to provide what I needed in "Shades" which were not available here. So I stopped in at the local Princeton McCaffery which we were once glad to have in Princeton when it first arrived but now I wondered about how far it had gone down hill since I'd last seen it. My favorite Italian butcher was no longer there either so there really was no point in being concerned but I did notice the frozen food was well supplied to that market rather than back in Pennsylvania.

I think I was making some kind of zesty patty sandwich on a bun, with the works, it was a total disappointment of  compression tasting like nothing, at least nothing like chicken, and had a texture like plastic when pan fried. Better to stick with regular chicken in summer, after learning the facts from a table point of view that not all is gustatory about the process of providing chicken done everyway.
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« Reply #886 on: October 31, 2017, 10:17:16 PM »

Here is a recipe from the Star Wars newsletter, it looks pretty good so I thought that I would share it here.


As the colder months approach now is the perfect time to whip up something yummy befitting of a Jedi Master. Here's a tasty interpretation of "Yoda's Incredible Herb Stew" -- originally prepared exclusively for National Public Radio by noted gourmet chef and author, Craig Claiborne.

This recipe goes waaay back to 1983, when NPR debuted a new 10-part radio drama based on The Empire Strikes Back. Craig Claiborne was invited to create his own tasty version of "rootleaf," a succulent dish featured in both the film and radio versions. If you remember, "rootleaf" was prepared for Luke Skywalker by Yoda, the ancient Jedi Master.

We believe you'll find the following recipe a perfect food idea for eight hungry young Jedi. Kids should have adult supervision and assistance when making this meal.

3 pounds lean lamb or other meat
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons light vegetable or other oil
6 cups finely chopped parsley
3 cups thinly sliced onions
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 tablespoons finely minced ginger root
1 teaspoon finely chopped seeded hot green or red chilies
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 pounds fresh spinach, well rinsed and tough stems removed.


1. Cut the meat into one inch cubes, and add salt and pepper to taste.

2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.

3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.

4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.

5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.

6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.

7. Add the spinach to the stew and stir. Let simmer together about five minutes.

Yield: Eight servings.



Tony V.
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