MarketStEl

Absinthe makes the heart grow fonder, Katie. (ducks) One of my partner's closest colleagues at the Community College is something of a foodie himself and always puts out a nice little spread for the Christmas party he throws. This year's highlights--besides some really yummy sandwiches and goat cheese--were two toasts: one from a bottle of 50-year-old saragnac and another from a bottle of absinthe he bought back from his last trip abroad. I don't think I'm really in that league yet. Though I never travel to Rehoboth Beach without (a) dining out every night there even though we stay with friends whose house has a marvelous kitchen and (b) picking up several hot sauces at Peppers on Route 1.

For my Christmas eve gathering, when I serve everything buffet-style to a bunch of people all night and don't have room to store all the used plates in the kitchen, I use plastic plates (they're stronger than paper but no doubt less environmentally friendly) and heavy-duty plastic utensils. Unused plates end up being filled with "food to travel" for visitors. Laziness also prevails when it comes to napkins, unless I'm having a sit-down dinner with a handful of guests. Hadn't thought of using paper plates for prep work, and don't think I will, either. I do need to get a set of small glass bowls and larger ones to boot.

It looks like it's almost universal: The microwave is a pretty good quick vegetable steamer. That's what mine gets used for most often. After that, it's probably nuking microwaved popcorn--though I've recently rediscovered the better taste of popcorn popped on the stovetop, covered with real butter or powdered Cheddar. Then there's heating up water, and reheating leftovers. And I use it to make quick cheese dips with salsa or chili. If I'm short on time, I will nuke a potato in the microwave. I also used to cook meatloaf in the microwave, but I noticed that the bottom of the loaf would always be rock-hard.

If money is no object: Le Bec-Fin, Striped Bass, Susanna Foo If you want traditional local color: Ralph's, Society Hill Hotel Bar & Grill (but beware the bar caveat) For adventuresome cuisine: Any of the BYOBs previously listed (Django, Matyson...), Pasion! If you want some theatrics with your dinner: Any Stephen Starr establishment, all 14 of which have at least good food It wouldn't be a visit to Philly without: A roast pork sandwich from Tony Luke's or a cheesesteak from Jim's

no, it's in jacksonville. but the eagles are in it, which means that every green-blooded philadelphian is going to be home or at bars/parties watching it. so the restaurants should be wide open. ← You might want to exercise caution, though, with more casual restaurants with televisions in their bar areas. Those are likely to draw crowds of tipplers seeking to cheer on the Iggles. However, that won't be a problem at the many fine BYOBs in town, so plan on buying a bottle of wine--in New Jersey*--and eating at one of those. * Or you can check out PLCB wine bargains on the "Wine Bargains at the PLCB" topic in this forum. However, if your visit is on a Sunday, be aware that only a handful of the State Stores are open on Sundays, and those that are open at noon and close at 5 p.m.

Was that Sam Cooke? I thought it was the Rev. Al Green ("Let's Stay Together").

I think what we have is a late edition of the original and while there isn't 'squirrel stew' there is a section about game. The chapter has a number of recipes and prep methods for rabbit (or hare) as well as suggestions for preparing squirrel (including drawings of how to skin), opossum, porcupine, raccoon, muskrat, woodchuck, beaver (and beaver tail), armadillo, deer (moose and elk), bear, peccary(?), and wild boar. It is a short but fascinating chapter. ← I think the last revised edition of the original Joy of Cooking was published in 1978. I had--and subsequently lost--a copy of it; I now have a copy of the 1965 revision in my collection. The significant changes in tone, mix of recipes, and organization come from Marion Rombauer Becker's son Ethan, who brought Joy into the postmodern era. There was a rather widely-reviewed biography of Erma Rombauer, the upper-class St. Louis housewife who brought Joy to the world, published a few years ago. The title, I believe, was "Stand Facing the Stove." Besides Joy, the other general-purpose cookbook (set) I have is one of those supermarket-serial cookbooks, the Woman's Day Encyclopedia of Cookery, which my father bought for me. It has a surprisingly wide variety of recipes, but nothing on technique and only the basics on ingredients.

As I understand it, cooperatives -- like credit unions, mutual insurance companies or mutual savings banks -- remain cooperatives no matter how big they get. The relevant distinction is in who gets to decide who runs the company--who owns the thing, in other words. A co-op is owned by its members, who usually have to meet some specific criteria to be eligible for membership. A dairy farmers' cooperative, for example, would only permit individuals (not joint stock companies) who own working dairy farms to join. In theory, if there were 15 million family-owned dairy farms in Canada, say, all 15 million would be eligible to join the dairy farmers' co-op. If the farmer-members decided that, in order to have more outlets for the milk they produce, they needed to buy the cheese business of Kraft from Altria Group, they could, and at that point, Kraft cheese would be made by a co-op. Conversely, if the members decided they needed to enter a distribution agreement with Altria to sell their co-op produced cheese in the United States, they could do that too, and the cheese would still be made by the co-op--the corporation would only handle the distribution. (There are some issues of control involved here, which is ultimately what torpedoed just such an arrangement between Ocean Spray Cranberries and PepsiCo, in which the soft-drink giant would distribute the cranberry growers' beverages.) The only point at which the co-operative would cease to be a co-op is at the point when they decide to sell stock to the general public. This usually happens when the co-op wants to bankroll major expansion that is beyond the financial capacity of the members.

Okay, here's my quirk when it comes to having the perfect burger: I want my lettuce and tomato on the side. What I want to taste between the bun halves is only meat, condiments and cheese. And if the tomato isn't ripe and flavorful, I don't want it at all. That said, I like this: 1/3 to 1/2 pound of ground chuck or sirloin, about 20% fat Seasoned with a little Worcestershire sauce, seasoned salt and maybe onion powder or dehydrated onion before forming Hand-formed into a ball then lightly pressed out into a patty (I'll have to try the indentation thingy) Cooked on a grill (charcoal or countertop) over high heat, turning only once, until slightly charred on the outside and pink on the inside, or medium-rare; if you can't grill, preheat a broiler pan and put it under your oven's broiler Topped with cheese: Extra sharp Cheddar, Cheddar-Jack, Swiss or crumbled blue cheese Served on a soft untoasted bun Dressed with: Ketchup and mustard (for all cheeses except blue) or Barbecue sauce (with Cheddar or Swiss) or Dijon mustard alone (with blue cheese) Served with fries on the side. (Again, I need to learn the twice-fried trick.)

With this we enter another gray area. Looking through the thread you referenced, and following some links found there, I see that Agropur is a producers' cooperative. Now, I thought cooperatives were generally to be encouraged. Does that change once the co-op grows past a certain size? (Some well-known US food brands that are produced by cooperatives include: Ocean Spray cranberry products Florida's Natural fruit juices Farmland meats Cabot dairy products Farmland Industries is [iIRC] the largest agricultural co-op in the United States. The Cabot dairy cooperative became a subsidiary of Agway, the largest farmers' co-op in the Northeast, in the early 1990s.)

I'm not that suspicious here, although I'm willing to contemplate the possibility, as I hinted earlier. I'm inclined to believe that it's one of those licensing/marketing/distribution arrangements. These happen fairly regularly in the food industry. An example that will both explain my lack of suspicion and reinforce yours: I have in my kitchen right now a couple of loaves of Stroehmann Family Grains Healthy Sandwich Bread. In the small type on the bottom label, just after the list of ingredients and manufacturer info, is the phrase "Family Grains is a trademark used with permission." (Note, however, that they do not state from whom.) Moving back to our cheese case, this would be analogous to Parmalat paying Sargento for the right to sell cheese in Canada under the Sargento name. But wait. There's more. The label also states that the bread is made by "Stroehmann Bakeries L.C., Horsham, PA 19044" and gives a mailing address in the same community for comments to the president of Stroehmann. (Horsham is a Philadelphia suburb; Stroehmann's logo includes the phrase "Pennsylvania Dutch Bakers," and I believe the company still has a bakery in Lancaster County, the heart of Dutch country.) What the label does not state is that Stroehmann Bakeries is a subsidiary of George Weston Limited, a Canadian company that is one of North America's biggest bakers and the parent of Loblaws, Canada's largest supermarket chain. So there's something for each position in this little example. However, in the case of Sargento, I'm not inclined to believe that they are secretly controlled by Parmalat, and I will go back to Stroehmann for the reason why: Stroehmann's own web site bears a copyright notice "©2004 George Weston Bakeries" (clicking on the notice takes you to GWB's home page) and has links to Weston's other US brands at the top. I agree, and the advice resonates with me, even if I do not follow it that much. Nonetheless, it also echoes stories I've read about opinion surveys in which respondents are asked how happy they are with their lives. In what might seem to be something of a surprise, it seems those in poorer countries are happier than those in more affluent countries. My take on this is that since the folks in the poor countries are not constantly reminded how many things they don't have, they focus more on those things they do have (such as health and family) and take contentment in that. That may be a bit too sanguine for some of you out there, and if someone has an alternate explanation, I'd be glad to hear it.

Maybe I should ask CC if s/he can spare some?

"Cheese curds"? This would work with cottage cheese? And where does the term "poutine" come from? Given where it first surfaced in this discussion, I had this image of some sort of chicken byproduct in my head. Thanks for dispelling my false impression.

You are so busted! Nah, only kidding. Everyone knows that Quizno's doesn't make Hoagies. The only reason they even call them Subs is because no one outside of New England understands the word Grinder. Actually, I had been exposed to a Grinder way back in my callow youth in Kansas City, well before I ever set foot in New England. However, this Grinder is unique to a sandwich shop in downtown Kansas City called Mario's. I've not run across it anywhere else. It's made like this: Cut off the end of a torpedo (submarine) roll. Hollow out the roll. Fill the cavity with meatballs, sauce and Mozzarella cheese. Plug the roll with the cut-off end and bake for about 5 minutes. The one thing this sandwich has in common with the New England grinder and the Quizno's version is that it's oven toasted/baked. Lee's Hoagie House is a Philadelphia institution, and most assuredly respectable. But they're far from the best hoagies in town, though they are good. Having found out what it is downthread, so do I. It also sounds like something you could make yourself at home.

I'm guessing they were a limited-time-only promotional item. I can find no trace of them on the current menu on Popeyes' web site. However, I can find recipes there. (No, they don't post the seasoning blend for their fried chicken.) Fatty or not, Popeyes chicken is yummy from start to finish. Their sides are also very good quality for fast food. I've been spoiled by Wawa's similar offerings, which IMO are tastier. I believe Wawa has stores in the Washington area now; otherwise, it's a Philly thing--you wouldn't understand. (Seriously. The chain--which is synonymous with convenience stores in the Philadelphia region--has an ad campaign running currently in which busy people display an almost maniacal need for Wawa coffee, hoagies and breakfast sandwiches. For many 'round these parts, the ads come awfully close to describing reality.) Thank you for giving me an excuse to try the "authentic New England clam rolls" sandwich that recently appeared on the menu at Woody's bar. (They certainly look authentic--they're served in those only-in-New England hot dog buns that have no crust on their sides and look like squat, thick slices of white bread split down the middle of their tops.)

I am not quite sure if I should take that as a compliment or an insult. ← I think CharityCase got us confused. See my comment at post 86 on this topic. Now compare your avatar and mine.

Did you get WHT's avatar and mine confused? They are similar, but there's one BIG difference between them... I believe I was the one that posted about Monsanto's PR department upthread. Seriously, though: At least for now, I'm really not looking to leave Philadelphia.

I saw the thread about eating sustainable/locally produced food on a food stamp budget. That's an interesting project you undertook. Have any actual food stamp recipients taken you up on the challenge yet?

Parmalat (much corporate info snipped. Note that the Parmalat info above comes from the company's Canadian web site. This fact is relevant to the point I will make below.) It's even more complicated than that. Note above that the same brand of margarine--Parkay--is sold by ConAgra in the United States and Parmalat in Canada. Similarly, Sargento Foods, Inc. is a privately held, family-owned cheesemaker based in Plymouth, Wis. If the above text from Parmalat is any guide, either they have a marketing and distribution arrangement with Parmalat in Canada or there's something the Gentile family is not disclosing on the Sargento web site. Licensing, marketing and distribution arrangements of this type are common in the food industry.

Whatever. Though this brings to mind a quote I've heard attributed to Abraham Lincoln: "What should matter is not that God is on our side, but that we are on God's side."

I see I missed this part of the thread. I'm something of a PR heretic when it comes to controversial subjects, and as such, I doubt I'd ever get a job offer from Monsanto if I applied to them. My approach to dealing with bad or potentially bad news is: Confront it directly, be as open about it as you can, and don't try to deny it or wish it away. I understand that Monsanto is worried that consumers would reject foods made with their genetically engineered plants if they knew that those foods contained them, but the company's behavior does nothing to reassure consumers that they are not harmful--instead, it reinforces everyone's worst fears. A simple label reading "made with genetically engineered ingredients" ought to be sufficient disclosure (I believe this is what many European countries require), and the buyer can decide for himself. Note that I use the term "genetically engineered" here. Although "genetically modified organism" (GMO) has become the common term for these plants, as has been noted here, genetic modification by natural means has been practiced for centuries; almost all of our foodstuffs have been "genetically modified" in some way to produce certain desired traits. What is new about these "GMOs" is that the genes in question do not occur in nature but are manufactured in labs by humans. This is properly called "engineering." You probably do well to be skeptical here. Especially if the huge corporation is all defensive and tries to suppress rather than share information.

Phillip MorrisSab/Miller beer Altria Kraft foods (include: Jacobs, Maxwell House, Milka, Nabisco, Oreo, Oscar Mayer, Philadelphia, Post and Tang.) There is almost the weirdest connection here, this is one very big company, it has a huge world market share like # 2 in the world- beer -food and cigerates, boy talk about covering the angles. I would invest in that company and so did a lot of other people. Minor point: Altria does not own SABMiller plc outright, but is its largest shareholder (36% interest). I do note that the company has a separate tracking stock for Kraft--I guess that allows "socially conscious" funds that avoid investing in tobacco to purchase shares in the food operations only. (Proof we've come a long way since apartheid: SAB = South African Breweries. The company is headquartered in London, though. Didn't know Pilsner Urquell was one of their brands.) the merger of Grand Metropolitan and Guinness, which formed Diageo. Diageo Booze and food what a combo Hey, why not? After all, "Guinness is good for you." steve ← Muir Glen canned tomatoes are very, very good--especially the fire-roasted varieties. Does the fact that they are produced by a global food conglomerate mean I shouldn't buy them any more? (Again, viz. Ben & Jerry's -> Unilever.)

Popeye's fried chicken liver dinner. Mmm. ← Haven't seen that menu item in their Philadelphia locations. Or maybe I just haven't been looking for it. Anyway, I "Love That Chicken" too. KFC is not an acceptable substitute--not even their spicy version. Maybe a bigger heresy, though: Here I live in Hoagie Heaven, and there are times when I just gotta go to Quizno's. Hope nobody on the Pennsylvania board is reading this topic. I'm also a sucker for Auntie Anne's soft pretzels with mustard or cheese or with their powdered sour cream-and-onion topping--that is, assuming I'm nowhere near Fisher's pretzel stand in the Reading Terminal Market. Edited to add: My local Popeye's opened where for many years a White Castle stood. Talk about guilty pleasures! I could pig out on a dozen of those cute little creatures.

Hell Katie he does post-game commentary for comcast after the games,he,s been quoted as saying he would sit on the Eagles side and have his secretary of state(who is from Pittsburgh)sit on there side,"Fast Eddie indeed!! ← Hey, he's got to keep his Western Pennsylvania supporters happy. Wouldn't want them wandering off the reservation and floating a Pittsburgher to challenge him in the 2006 primary, would we? (Aside re: Gov. Rendell: The only Q&A interview the Penn Current ever ran in its entirety, conducted after a session of the Penn class he taught between serving as mayor and running for governor) Back to the topic: I'm warming up by stocking some of the usual suspects (chicken wings, salsa, tortilla chips, chicken nuggets) for serving during this Sunday's Eagles-Falcons NFC championship game. (Note to self: Razz the clerk in the SEPTA sales booth at Walnut-Locust station who has the temerity to post signs saying how Michael Vick is going to make mince meat of the Iggles) For the big game, I will probably throw a watch-the-commercials party, for the game itself is usually a letdown (though the Eagles' presence in it this year should change that). So I'll rinse out the Crock-Pot and whip up a batch o' chili, make blue cheese dip for the wings, serve steamed shrimp with cocktail sauce and toss some Velveeta and salsa together for a quick-and-dirty nacho cheese dip. (The Super Bowl is not one of those occasions when I explore my adventurous side. Like the guests, I'd rather just plop down on the couch and let the spectreacle wash over me.) I do have a large quantity of barbecue sauce to run through, though, so I may also serve cocktail smoked sausages or kielbasa or chorizo or something like that heated up in the stuff.

Interesting point you make here. Since our legal system (and those of most other countries) observes the legal fiction that a corporation is a "person," and is thereby endowed with the same array of rights actual persons have (hmmm--I wonder how a corporation exercises its Second Amendment rights? Through hiring rent-a-cops?), why don't we strip convicted corporations of some rights the way we do convicted individuals?