ludja

Thank you for sharing your experience and suggestions jtphjl. It sounds like food played a good part in bringing people together at a difficult time for your own family and that you have also deployed this age-old comfort and reassurance so nicely for others in your ministry.

Freezing can also affect the state of proteins--ie. denature them. Protein denaturation is simply the disruption of the three-dimensional structure and inter-protein interactions that proteins 'normally' have at physiological conditions. Important variables that affect protein structure and interactions include temperature. salt concentration and pH. Denaturation can occur at extremes for any of these variables. Proteins that become denatured within a rich and concentrated mixture of proteins and other biosubstances will usually clump together.

Here's an interesting article on cooking fish and how fish muscle and collagen are transformed during the process: click

I know; as a northerner (aka 'damn yankee' ) this also cracked me up during my sojourn in the South. I wonder if the same company owned the supermarkets call "Grand Union" up in the Northeast... (I had never thought of what "Grand Union" might mean until I saw the "Winn Dixie's" down South). edited for typo

You've probably noticed this, but for future posterity here is a concurrent thread on bean pies.

Here's the link. After hearing on their tour in the spring that part of their secret is to make all the chocolate in small batches on vintage chocolate machinery I wonder how things will change... Hope they can maintain the quality even as they lose their charm.

Dinner at L'Auberge was very nice; nice hearty breakfasts to fuel a hike at The CoffeePot. For casual, but excellent Mexican I liked Mayan Taco on the main drag, 89A. It's a small place with a few tables but very good food.

two other dishes that may fit in this category: Caneles de Bordeaux-- are described by Paula Wolfert in "The Slow Mediterranean Kitchen" as and I've had two different examples of them and they are indeed delicious. I've mentioned this in another thread, but roasted corn, shucked and cooked directly on the coals is a delicious dish made in parts of rural Austria. I'm sure other places, Mexico?, do this as well, but I was introduced to it via Austrian channels. It's best to use a hardier, yellow corn. The cooked corn has a mix of black, brown and yellow kernels with a wonderful toasted flavor. You cook them by turning the ears in coals as they pop and turn color. After they'er done cooking, wipe the ears with a wet paper towel to remove the ash before buttering and salting them up.

Bill Neal has a recipe for a dessert "Pinto Bean Cake" in his "Biscuits, Spoonbread and Sweet Potato Pie". The ingredients include: raisins, chopped apple, sherry or bourbon, butter, sugar, eggs, bean puree, flour, salt, baking soda, cinnamon, allspice, chopped pecans and vanilla. Here's a quote from the preface to the recipe: (bolding added by me). I would strongly suspect that bean pies originated in the South, and then migrated to other parts of the country. It would be interesting to know why the recipe particularly persisted with Nation of Islam followers. Perhaps it was adopted because it was primarily associated with black southern culture as opposed to southern culture as a whole. This is not exlcude that it also survived on the merits of taste!

Thanks Paula; I'm looking forward to the description!

I've heard recs for using straws with cola beverages with the idea that you reduce the flow of the drink all over your mouth and thus stain your teeth less. (I think I've actually seen this in the newsletter I get from my dentist). When I was a little girl straws were offered with bottles of coke depending where it was served (i.e. in a restaurant) because it was considered a little more 'genteel' to sip with a straw rather than to clamp your lips around the bottle and tilt your head back, etc. (Also a little more sanitary with respect to contact with the outside of the bottle and to avoid accidentally hitting your teeth on the glass). Regarding the concept of ''niceties' in this regard, with beer I'll drink it out of the bottle at home, at a picnic or at a casual bar but will usually have it in a glass at a restaurant.) Straws never really seemed to accompany soda in cans though. Nowadays, I think it is just because there is usually alot of ice in the drink and the straw allows you to avoid potentially spilling ice/drink on yourself as you get near the end and to avoid making a bunch of noise wth the ice each time you take a drink (if you're in place where you care!) I'm a sometimes surreptious ice cruncher so I usually don't use a straw with sodas except when I'm in a restaurant, a movie theater, etc or with a group of other people. With tall, alcoholic drinks I think it's easier to sip the drink slowly with a straw and to let the ice slowly melt. It's also a good strategy with mojitos in order to avoid pieces of mint being inadvertantly plastered on your lips and teeth.

After a lovely boat tour of the nearby Thimble Islands (near Branford and highly recommended for a serene 1 1/2 tour on the ocean) we went for fried seafood! With the recent prompting of this thread (and the subsequent unrequited cravings from my abode on the West coast) I was eminently primed to have some fried clam bellies. Place: Lenny & Joe's Fishtale 86 Boston Post Rd., Westbrook, CT Phone: 860-669-0767 right near entrance of Hammonasset Beach State Park Clams: Battered. Bellies, good tartar sauce. Dinner plate w/fries and coleslaw: Can't recall exact price but I think it was between $13-15. Healthy portions of all. Lemon wedges available upon request as is additional tartar sauce. Other items on menu: My Dad had fried clam strips (he's not a belly fan) and my mom had a fried scallop roll that she said was excellent. I tried one of her scallops and agree. Lobster rolls were on the menu as well. Lemonade was also on offer and I had it with my meal. Fries were quite good--crispy, not too thick, unridged and with good flavor. Also, malt vinegar was available for the fries; a nice plus in my book! Service/Atmosphere: Large place with rather a generic feel, but clean and with a lot of nice outdoor seating underneath permanent wooden "tent-like" structures. We ate inside but outside would be nice on the right day. One orders at the counter for pick-up. Other Comments: It was my first time at this place and initially I was disappointed by the huge size of the joint--not exactly a little quaint clamshack on a hidden New England byroad. Nevertheless, although I can not review them with an afficionado's eye to detail because I eat them very seldomly, I was very happy with my clams . The clam bellies were nice and juicy and the batter crisp with not a hint of oiliness or 'bad' oil taste. Reading other's descriptions of the different types of batter, I think this would fall into the category of medium thickness, breadcrumby type batter--(as opposed to a more minimalist flour-only style). While the place was hopping with customers of all ages, service at the counter was brisk and efficient. One thing to potentially beware of is hitting the restaurant coincident with the mass exodus of beachgoers leaving nearby Hammonasset Beach. I last had some fried bellies at Jasper's Summer Shack at Mohegan Sun a year ago and while my memory may give an edge to Jasper's clams and breading, I was very happy with my experience at Lenny & Joe's Fishtale and would go there again. I should scan the previous postings more closely, but does anyone have a place near Westbrook, CT that they prefer? Thanks!

Check out moosnsgrl recent review of Aqua on the high end SF dining thread: click Aqua has a beautiful 'big city' ambience and more elegant attire is certainly not out of place. I prefer both the style and menu offerings of Aqua over Farallon--it would certainly be worth your time to check out their respective menus. Farallon's is definately on-line. Farallon does have a very striking interior design that you may like and can probably get a hint of from their web site.

The hot dog brand served at Capitol Lunch in New Britain is called Martin Rosol's. Mostly referred to as Rosol's, it is made in New Britain also. A small, mild tasting beef and pork blend. The chili sause is called Cappy Sauce. I've been to the New Britain location as well as the new location in Storrs, where UConn is located. My daughter went there, so I happenned to be in the area. Everything in the Storrs location is the same as New Britain. I find the dogs ok, but not extraordinary. I went on a hot dog tour this past winter. We hit 9 places including Capitol Lunch. I happenned to like most of the places better; especially Rosco's in Hartford and the Glenwood in Hamden. By the way, I was contacted and included in the article you refer to. From what I've been told, the people who like Capitol Lunch the most are those who have grown up with it. Most others find it pretty good. The dogs come about 12 to a lb and can be eaten in a few bites. About $1.40 for a dog. The hamburgers are very good there. ← Thank you very much for the interesting post John, including all the additional information on Rosol's! (They also have very good kielbasa). I was born in New Britain, as was my father, so we did indeed, grow up with Capitol Lunch! I"d like to try some of the other places you mentioned in central CT especially if you like them even better. The Rosol dogs are small--but that is why one must eat at least two of them. The information you give in the article is also very informative including the discussion on different types of casings and also about the different types of dogs--all beef vs. beef/pork. Thanks again.

That combo usually goes by the handle of "New Orleans Breakfast" Me, I prefer a Bloody Shame (virgin Bloody Mary) for the first two or three. Then watchout, world... ← Thanks, somehow seeing your post it reminded me of what I've heard it called in North Carolina: a Red Eye. We didn't drink it for hangovers but I've heard of that application; "New Orleans Breakfast is a good name.

The Slippery Slopes sound very good as do your new ideas...

Micheladas might be nice with bbq... Fill a tall glass with ice and salt the rim. Add a nice portion of lime jice and fill with beer. It's refreshing and easy to drink over the long haul on a hot day. I can't remember the Southern moniker for beer and tomato juice but this is also a surprisingly refreshing combination. Could potentially jazz it up with some lime juice and serve over ice as well. Maybe this combination would be a "new" drink that could earn a new name? Both drinks work best with standard American non-dark beers-- i.e. "macrobrews" or lighter Mexican beers.

I've never eaten "ethnic food" in Austria except for maybe Italian Eis... Inherently the cuisine has lots of influences from other parts of the old empire--Czech, Hungary, Yugoslavia, Italy and there is also a significant French influence. I suspect there are Turkish restaurants in some places as a result of Turkish immigrants but I haven't seen many in the places I've been. I've primarily not been in Vienna for long periods of time which would of course have the largest selection of ethnic restaurants, but I have spent a significant amount of time in the second largest city, Graz, which is also a university town. I've seen a few Chinese restaurants spring up there in the last five years or so. There might be an Italian restaurant or so there but I'm not positive...

or honeysuckle nectar...

Mexicans and Asians have a long history in California. More than 30 years. Wow it took us a long time to come such a short way in the eyes of the mainstream. This thread really shouldn't go further on a food only forum. (Ludja, I hope you know that I respect your point of view and have always enjoyed your posts. You've always stuck me as an intelligent, thoughtful and fair person. ) ← No harm taken and of course I don't disagree with anything you said--I'm tripping over my words trying to make the one small point that I stated first. Regarding my statement re: Asian and Mexican immigration to the US I only meant that overall in the US there has been a huge increase in immigration from those groups as a *whole* to the US in the last 30 years not that it hadn't existed before in certain parts of the country. I will stop trying to clarify though--this is going off topic as you mention above!

I don't give a flip what the foodies think, every time I am in NYC, I go by Schaller and Weber to pick up some blood sausage and liver sausage. I boil a pot of water, cut off the heat and put the sausages in for about 20 minutes to warm them up. Then I fry them with some sauteed onions. May not be what foodies like, and the rest of my family thinks I am nuts, but I just love it. ← Yum, Blutwurst and Leberwurst! Serve it up with good sauerkraut, potato salad, buttered rye bread and some good beer.

I'm just reading this thread for the first time and just wanted to comment on this--(even though it is not the main topic). The Northeast and area around Chicago were the destination of the huge number of immigrants that came over in two broad waves, mid 1800's and then turn of the century and continuing up to WWII. In places like Mass, CT, RI, NY, NJ and Chicago, Detroit there were milllions of immigrants of Portuguese, German/Austrian, Irish, Polish, Hungarian, Italian, Polish, Jewish, Greek background. Although for some of these groups there are less restaurants, delis, bakeries, markets, butchers now, that was not the case even 20-30 years ago. And while to newer immigrants from Asia and points South they may all seem like "Europeans" , at the time (and still, in some places) they were definately considered very "ethnic" to the previous Yankees/North Easterners living there. As a Northeasterner who has lived in CA for over 10 years, I've heard comments from many Californians and CA immigrants that aren't as aware of the immense ethnic and immigrant influences back in the Northeast from earlier immigration waves. (I mean, I'm sure they've heard of it, but if they haven't visited or lived there they may not realize the extent of it or think of it as less distinct b/c it was other Europeans rather than Asians or Hispanics. Many parts of the US did not have this ethnic influence at the time, but a huge portion (population-wise) of the US did. Interesting thread guys. Tricky discussion b/c there are lots of subtleties, but there are good points being brought up by many. ← I do realize that. That's why I mentioned earlier to Michael that some of the 'ethnic' groups he mentioned were European and no longer considered 'ethnic' (possibly because the central point of view is no longer primarily Anglo, we could argue that one too I suppose). As for your second point about the Northeast it's probably better for someone who is a Calfornian of Asian descent who has been to the Northeast 20 or so times to respond to that one. I know a really obsevant one by the way.Maybe she'll post. But your point goes back to some of my earlier points which is that it's not possible to have a deep understanding of a culture or people by a surface glances at the restaurant scene or by studying what and how French people eat at said restaurants.. Map of France. Looks like it's surrounded by European countries. France has a long history of immigration/invasion from other European countries. (I know you know that Ludja). Btw, The Moors made it to France during their stint in Spain. ← Yup, my only little point (pretty much off topic from the main point of this thread and in response to your quote in isolation) was that substantially different ethnic food and restaurants in the US are not something that just happened in the last 30 years--in at least some parts of the country. The last 30 years has seen a big upswing in some new ethnic foods such as those from Mexican and different Asian cuisines--and over a larger portion of the country. I didn't mean to compare this implicitly or not with "ethnic food" history or trends in France of which I know very little except what I have been reading from you and others. Carry on!

Last week at home I made some great jerked chicken on the grill with my Dad. (chicken pieces, indirect heat for ~ 45 min; then direct heat for ~15 min to crisp up the skin a bit). To go with: Beer Jamaican peas and rice (kidney beans, rice, coconut milk, thyme, green onions) Corn on the cob Fresh tomato salad Watermelon with mint and lime

Thank you very much Kevin; I'm looking forward to trying it!

I'm just reading this thread for the first time and just wanted to comment on this--(even though it is not the main topic). The Northeast and area around Chicago were the destination of the huge number of immigrants that came over in two broad waves, mid 1800's and then turn of the century and continuing up to WWII. In places like Mass, CT, RI, NY, NJ and Chicago, Detroit there were milllions of immigrants of Portuguese, German/Austrian, Irish, Polish, Hungarian, Italian, Polish, Jewish, Greek background. Although for some of these groups there are less restaurants, delis, bakeries, markets, butchers now, that was not the case even 20-30 years ago. And while to newer immigrants from Asia and points South they may all seem like "Europeans" , at the time (and still, in some places) they were definately considered very "ethnic" to the previous Yankees/North Easterners living there. As a Northeasterner who has lived in CA for over 10 years, I've heard comments from many Californians and CA immigrants that aren't as aware of the immense ethnic and immigrant influences back in the Northeast from earlier immigration waves. (I mean, I'm sure they've heard of it, but if they haven't visited or lived there they may not realize the extent of it or think of it as less distinct b/c it was other Europeans rather than Asians or Hispanics. Many parts of the US did not have this ethnic influence at the time, but a huge portion (population-wise) of the US did. Interesting thread guys. Tricky discussion b/c there are lots of subtleties, but there are good points being brought up by many.