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(sal-pee-KON) chopped French glop, a thick sauce of finely minced things such as mushrooms, hard-boiled eggs, Jerusalem artichokes, brains, all bound together in a thick brown sauce from recipes too numerous to analyze or record; could be considered to be a French one-pot meal.

It will never franchise.

Heavy with fiber fruits, cooked and uncooked.

Santa Fe/Southwestern/New Mexican
All find culinary meaning, food innovation, perfection in Santa Fe, my favorite "restaurant city" in the USA.                            




Sauces: Say Goodbye to Ketchup

    Grocery shelves are weighted down with sauces and salsas. We may be entering a new era with two new names - Peppadew and Tango Foods.

    Peppadew is a splash-on sauce with South African origins.

    Tango Foods, mostly an Internet operation, markets a jelly-thick glaze.

    The Grump's Kitchen has gone through both brand names. Tango's smoked cherry habanero needs no more detailing once you get beyond the meshing of fruit sweetness and spicy capsicum. As a glaze on ground beef and hog sausage, you have a new commercial offering.

    Peppadew's tried product is a splash-on sauce. The peppadew is a fruit about the size of a cherry tomato. The tested sauce is prepared with sweet piquante peppers, the peppadew, a taste mix of peppery and sweet.

    Both tested products may relate to all sorts of food preps - salads, chicken, as a marinade, even sandwiches. As to how well, tests are pending.

    For enlightenment, both products have in-depth presentations on their Web sites.

    There is interesting life beyond Heinz 57 and Tabasco.    


Scottish (remember, no laughs)
Beyond the distilled liquids, there's not a lot to write home about unless you want to wax poetic about kale soup, finnan haddie or haggis.

The one food never to have found a convert in history of humankind is haggis, possibly for good reason. Visualize this: A sheep's stomach stuffed with oatmeal, suet, minced sheep's heart and liver.

Little wonder Scotch is first on the country's list of food groups.

Fresh, fried, or canned (smoked not in this category).

See Malaysian above.                            

Close kinship with Soul, now referred to as Lowcountry.

Soy / Tofu

Enter the debate zone for restaurant reviewing. Tofu? Either you are fer-or-agin anything soy. No doubt soy based foods have proven health benefits. However, that is not to be your approach. Your writing/reviewing has the bottom line of taste. Leave any health considerations to the people who read your reviews.

For my money soy is tasteless. Tofu is tasteless. My worst problem with tofu came when I suggested it has some taste when fried in butter. Letters. You’ll get letters. Sad to note but tofu is political.

Nutritional authority Jean Carper says the bottom line is be moderate, not fanatical, about soy. Harvard nutritionist Walter Willett advises a few soy servings weekly. The problem when writing about soy/tofu surfaces when militant nutritionists start talking about miracles.

Soy facts we accept: the FDA says soy may be good for your heart, that soy protein does tend to lower bad LDL cholesterol. Legit research does say soy could strengthen elderly spines. (At my age, I trust it works.) Harvard research (I trust this source) says too much soy food or supplements of soy isoflavones could actually stimulate breast cancer. Jean Carper said “soy might reduce the risk of prostate cancer or thwart its progression.” Hell, I’m still confused, so......
Review soy for taste and walk away. Bottom line: Avoid religion, politics militant vegans and soy.


A regional upstate New York skewered meat cooked over open flame.                             

Any cuisine featuring rich, luxurious, excessively costly to prep ingredients; those from other cultures/nations/time zones.

Examples: Black truffles from France, Beluga caviar, diver sea scallops, cold-smoked sturgeon, fois gras from France, never from upstate NY.

My favorite wines are Spanish; my favorite olives and olive oils are Spanish; one of my favorite approaches to cooking is to use seafood as a condiment (shellfish) with saffron rice and couscous.

One of my distastes also abounds in Spain: Use of the losers in bullfighting as a delicacy. Spain's butchers vie for bull ring leftovers, said to be 11,000 annually resulting from the Hemingway Sport of Peasants.

Spain needs an infusion of Spam.

Yep, this is considered a "cuisine" by those who have no concerns about paying for coffees brewed from beans ground two time zones away to go with pastries of unknown origins.

If in a $tarbuck$ coffee cell, ask only for "fair trade coffees." If not available, revert to Mrs. Olson. .


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