Subj: 102 sandwich dips

Not so good as the Pioneer Pit Beef

Pit beef can be wonderful. I have a recipe for it from the Calgary
Stampede people that involves a backhoe, several cords of hardwood,
old fence posts for kindling, 24 hours and a whole steer, cut into
10 pound chunks and wrapped in wet burlap. I haven't tried it though
for some reason.

Philly cheesesteaks, though, are revolting.

I've never been to Philly but I have liked the ones I've had here
especially as made at a huge truck stop just outside of Ottawa on
the Trans Canada Highway. But then I like meat and cheese together
in sandwiches. And I admit to liking Chiz Whiz.

Subj: 103 English restaurants

One can simultaneously acknowledge a dish's roots while
embracing derivatives that evolve over time or are created in
its diaspora and even willful inventions by talented and
imaginative cooks.

I have no problem with any of that, provided it's properly
labeled.

Proper labelling is vital. I don't want to order a hamburger and get
a black bean patty in a bun, not that black bean patties are
inherently bad. I've even knowingly eaten and enjoyed vegan black
bean and pumpkin chili. Chili powder seasoning makes all kinds of
dishes taste good besides chili con carne.

As Wesley Pitts once said Chili With Beans is a fine dish but it's
not Chili. They are two different dishes.

Sweet-sour chicken as interpreted over here is generally,
for example, no more Chinese than a fire drill.

But it is definitely Canadian-Chinese.

Heston Blumenthal's roast potatoes

When I oven roast potato wedges I grind 1 tsp of dried rosemary

Grinding the rosemary is a good idea. Omitting it would be
even better.

But I like rosemary potatoes! More importantly Roslind does.

Subj: 104 Sechler's

a jar of Sechler's sweet orange strip pickles ...
there was not much of the orange presence that one might expect

The concept reminded me about Mississippi Delta neon red Kool-Aid
pickles, something that I have only read about and not experienced.

Penn Dutch seven sweets and seven sours

Growing up in a rural area with some old German families mixed in
with the Scottish ones I am certainly familiar with a mix of sweet
and sour pickles but usually 2 or maybe 4 at a time not 14. (The
Polish immigrants tended to be in the Irish neighbourhoods. It was
all about which church one attended back then.)

Subj: 105 Maritime seafood

Newfies.

If one dined out as a treat one chose steak or at least
hamburger, not more cod.

Or boiled salt beef, whatever they called that dish.

Jiggs' Dinner. Not all that different from New England boiled
dinner except they use navel beef and riblets not corned
brisket and rarely add beets. We have enough Newfy ex-pats here
that my supermarket carries gallon pails of navel beef. Each
imperial gallon pail holds 7 pounds of meat, fat and bones, and 3
pounds of blood red strong brine. Every 100 g serving contains 5000
mg of sodium! Of course one soaks the meat in several changes of
water before making the stew.

Newfie boiled dinner, except not that.

Yeah, they call it boiled dinner too. The Jiggs' name derives from
the Maggie and Jiggs Bring Up Father comic strip because Jiggs like
corned beef and cabbage so much.

JW (in 1940) freshly steamed lobsters were two for a quarter

on my 21st birthday / Lobsters were about $2/lb, though

When I went to Newfoundland in 1972 when I was 23 lobster was
$1.60/lb then and there, live, right at the dock. I was told that it
was only $1.20 the summer before but "buddy could hardly make a
livin' at that rate doncha know".

I almost studied there (at Dal) in the mid-'70s

It is highly regarded in some fields including Education. Roslind
took fine arts at Western/Fanshawe jointly, art education at
Dalhousiue/NSCAD, obtained her Masters in Education on-line from
Simon Fraser and her Masters in Psychology online from Walden (the
real one, not the one featured in Doonesbury). All of these were
deemed to be superior to the two universities located closer to
home in Alberta, at least in her fields. U of Alberta is however
rated in the top 50 globally for engineering, business, agriculture,
nursing and earth sciences.

My first wife was from Saint John

And my second one was from Vancouver island. She gave me crabs! [g]

But not worth keeping a wife for, I guess. You no doubt have a
better deal now.

I do feel that I have indeed traded up. It's been 30 years now, this
month.

Title: Newfoundland Partridge Soup
1 lb Salt beef
2 Partridge
1 Diced turnip
2 Diced carrots
1 Finely chopped onion
1/2 c Rice

That's may too much salt if the beef isn't pre-soaked at least twice.



Cheers

Jim


... Whenever I write about food, I get mail from the Serious Chefs.

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