Subj: 648 restaurants 1 day a w

Title: Thai-Style Turkey Burgers with Pickled Cucumbers

Odd.

Indeed. Thailand is not known as a turkey loving country! [g]

Turkey could be used in any chicken recipe, but
chicken burgers are not my idea of fun, either.

I might try this if made with pork.

That was my thought as well.

So I'm off to do concerts out here in the
middle of nowhere, central Massachusetts,
and the conductor's wife made Moosewood
Moroccan stew in honor of my cardiac status.
It's an okay dish, but it would be better
made with pork or lamb - or even turkey. I've
had similar with lamb, and it's pretty good.

Re: olives

But I still buy the cheap, nasty canned and jarred ones too.
nostalgia value

I'm perhaps lucky in that there were pretty few awful things in my
culinary childhood.

Speaking of childhood delicacies, I recently got a craving for some
hotdogs. Roslind started talking about making some crusty rolls,

For me, the essential flavor for hot dogs is
not the coriander, the pepper, or the
(artificial, usually) smoke but the garlic.

buying some Mundare smokies and checking the fridge to make sure we
had kraut and good Dijon mustard on hand. But no, I was Jonesing for

Sensible girl.

nasty, cheap weiners, squishy store bought soft buns, French's
mustard and that hideous bright green relish! Which I actually went
out and bought. The first one was enough to satisfy my craving and
Roslind won't help me finish off the rest of them!

Doubly sensible girl.

Cut them small and cook them until crunchy. Eat
like popcorn with beer or make into fried rice.

Subj: 658 economic stuff

Part of the appeal is the exclusivity. Only 24 people per week

If the venture with the ultra-rich flies, then that expansion is
almost inevitable

They are hoping for just that but planning to grow in sensible
increments. The place is already a destination in the summertime
because of the world record lake trout fishing.

A restraint that is sadly uncommon down in
the lower 48.

Rocher River

There was also a controversial power dam built [...] which
flooded out a bunch of Native trap lines and the trappers never
got compensated.

Back then the now underrepresented were completely unrepresented.

True. But things are changing, at least in my part of the world.

Here, too, with injustices and unbalances in
both directions. One hopes there's a happy
medium where everyone's sort of treated right,
but we're not there yet.

in Cambridge Bay recently and came home with both smoked char

What kind of wood?

I'm not sure. It was very lightly smoked, mild and sweet. They would
of course be importing their wood chips as they are far, far above
the tree line let alone the deciduous fruit and nut tree regions.

Out west alder is the smoke of choice for fish with
various fruitwoods or maybe maple in the east. I was
wondering about up there, the obvious answer not
springing into my mind.

Muskox is [...] similar in taste to both bison and beef
(they're all related).

In Nepal or some place like that I had real buffalo; the local
religious elders have decreed that it is not the same as beef.
It's the same as beef.

I'm not surprised. Again, another close relative with a similar diet
and sedentary ways

Real buffalo tastes like bison tastes like beef.
the differences I have detected are within the
limits of individual variation as far as I can see.

A lot was made of bison meat at one point, also
beefalo hybrid, but the craze has abated now that
it's been figured out that the main health benefit
comes from the animals' diet, so grass-fed cattle
have all the beneficial characteristics and are
more predictable to ranch.

+

The moving of
the hives to where the source is probably means that the bees take the shortest route to the best nectar from which to make their honey. And then when that season of bloom ends, the bee keepers extract the honey before moving elsewhere.

And farmers will actually pay beekeepers to bring their hives to
their place as it increases the amount of successful pollination for
whatever their crop is.

I endured a number of Netflix exposes of crime
in the agriculture sector, while Lilli snoozed
through them. There was one on chicken sabotage
in North Carolina, one about intrigue and
backstabbing in garlic farming, and one on
evildoing in the honey industry, from
adulteration of product in China and in fact
pretty much everywhere to a case of beejacking
in California, where a gang of rustlers stole
hundreds of colonies from the almond ranches. I
must say that was vaguely kind of interesting.

Moroccan Stew
Categories: New York, vegetarian, main
Serves: 4 to 6

1/3 c olive oil
3 c coarsely chopped onions
2 garlic cloves, minced or pressed
1 ts ground cumin
1 ts turmeric
1/2 ts cinnamon
1/4 ts cayenne
1/2 ts paprika
1 c sliced carrots
4 c cubed sweet potatoes or butternut squash
3 c cubed eggplant
1 green pepper, sliced in strips
4 c sliced zucchini or summer squash
2 large tomatoes, chopped
1 1/2 c cooked garbanzo beans, liquid reserved
1 pn saffron
3/4 c dried currants or 1/2 c raisins
1/2 c tomato juice (opt)
2 hard cooked eggs, chopped (opt)
1/2 c coarsely chopped toasted almonds (opt)
1/4 c chopped fresh parsley

In a stew pot, heat the olive oil and saute the
onions for 2 or 3 min. Add the garlic and spices,
stirring continuously. Add the vegetables in the
order given above, so that the starchier vegetables
will cook the longest. Saute after the addition of
each vegetable until its color deepens.

Stir in the garbanzo beans, the saffron, and the
currants or raisins. There should be some liquid at
the bottom of the pot from the cooking vegetables.
However, if the stew is dry, add 1/2 c tomato juice,
liquid from the garbanzo beans, or water.

Cover the stew and simmer on low heat until all the
vegetables are tender. Add the chopped parsley just
before serving.

Moosewood restaurant, Ithaca NY
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