Quick Meat Patties in Mustard Sauce

Aug 29, 2009

from Oswald at Large by Oswald Rivera

1 person liked this - Bryan R. Adams

Sometimes, the best meals come out of necessity. You know, those times when you have to whip up something with a particular item, and use what's available in the fridge. Recently, me and my beloved mate acquired some bison patties. Yup, bison patties---as in buffalo meat. We've become partisans of bison because of its nutritious element and minuscule cholesterol content. But this recipe I conjured up can be done with beef , turkey, chicken or lamb patties. Or you can Take some hamburger meat and cook it the same way.

QUICK MEAT PATTIES IN MUSTARD SAUCE

4 patties, beef or other (see above)

Salt and black ground pepper to taste

3 tablespoons olive oil

3/4 cup sour cream

4 tablespoons mustard (if you have Dijon, great. If not, any good mustard will do)

1. Season patties with salt and pepper on both sides.

2. Heat oil in a medium skillet. Add patties and cook over medium heat about 1-2 minutes on each side. The cooking time will vary depending on type of meat used. Bison patties take less time to cook than regular burger patties. Just trust your judgement.

3. Stir in sour cream and mustard. Cover and cook until sauce is heated (about 1minute longer).

4. Serve over rice, boiled potatoes, kasha, or couscous.

Yield: 2 servings for big eaters; or 4 servings for regular eaters.

Summer Salad

Aug 25, 2009

from Oswald at Large by Oswald Rivera

Waning days of summer, but it's still hot out there. Cooking is the last thing on your mind. So how about a nice summer salad? Unfortunately, some of us do not know how to make a nice summer salad. I am not an expert at this but, through trial and error, I've configured what I consider to be a fairly reasonable salad dish. Given the cheese used, it can be called a French summer salad (if using chervre cheese), a Spanish summer salad (if using manchego cheese), an American summer ad (if using a sharp cheddar), a British salad (if using stilton), or a Greek salad (if using feta cheese). In fact, you can garnish it with whatever ingredients you want.

BASIC SUMMER SALAD

4 tablespoons olive oil
3 tablespoon red wine vinegar
2 garlic cloves, peeled and minced


1 teaspoon dried oregano


Salt to and ground black pepper to taste


1 head lettuce (can use romaine, chicory, red leaf. etc. or, if you prefer, fresh spinach)
1 pint cherry or grape tomatoes, halved
1 1/2 cups cheese, crumbled, sliced or diced
1 small red onion, halved and thinly sliced
1 Green or red bell pepper, sliced
1 seedless cucumber, halved and thinly sliced
1/2 cup black, pitted olives

1. In a small bowl, combine olive oil, vinegar, garlic and oregano.
2. Season with salt and pepper.
3. In a large bowl, add remaining ingredients, and drizzle oil dressing over it.
4. Toss and serve.
Yield: 4 servings.

By the way, if you're a fan of Caribbean Jerk Chicken, like I am; there's a scrumptuous recipe for Jerk Chicken with Lime and Potato Wedges at http://bcukrecipes.blog.co.uk/

Mushrooms Make You Feel...Good

Aug 20, 2009

from Oswald at Large by Oswald Rivera

I am a mushroom lover. Have been since I was a kid. There's something about their earthy flavor that just grabs me. Mushrooms have been around since antiquity. Depending on your source, there are anywhere from 10,000 to 38,000 types of mushrooms. Only about 3,000 are edible.

The ancient Chinese, Greeks and Romans loved mushrooms. Sometimes with fatal consequences. As was the case with the Roman Emperor Claudius. In Ancient Rome, when an emperor died they would automatically declare him a god and put him in their pantheon of deities. Well, old Claudius, at a banquet was fed some poisonous mushrooms. The minute he tasted them he knew something was up. So he rose and addressed the assembled audience, declaring, "I think I am becoming a god"---and keeled over.
As you can tell, some varieties can be deadly: such as the famous "toadstools of the amanita genus, commonly known as amanita phalloides or "death cap." Other varieties can be used for medicinal purposes, inclusive of the reishi, which is highly prized in Chinese medicine. And some can give you a trip, literally, such as the psilocybin mushrooms, which are hallucinogenic. Of course, these are illegal.


But we know mushrooms mainly for their dining pleasure. Today, apart from the white button mushrooms of my youth, there are numerous gourmet types such as enoki, crimini, porcini (often used in soups and sauces), oyster mushrooms (known to reduce cholesterol), chantarelle, shitaki, portobello, and , of course, the ultimate fungi, truffles---which can cost you anywhere from $130 to $390 per pound for black truffles, and $1350 to $2700 per pound for the white variety.


The best way to cook mushrooms, I've discovered, is the old Roman method: sliced and sauteed in olive oil with slivers of garlic. But for you adventurous types, below is a perfect dish for summer: portobello mushroom sandwiches.


And, no, you don't need truffles for this. But be aware that you'll need large portobello mushroom caps. Done right, they taste like a steak.


BASIC PORTOBELLO MUSHROOM SANDWICH


2 large portobello mushrooms, washed, cleaned and stemmed
2 tablespoons olive oil
2 slices (about 1 ounce each) mozzarella or Swiss cheese
2 bagels or sesame seed buns, toasted
Oregano to taste


1. In a medium skillet heat the olive oil.
2. Add portobellos, stem face down, and cook for approximately two minutes. Note that the cooking time will vary depending on size or thickness of mushrooms.
3. Turn mushrooms over, add slices of cheese on top, and cook 2 minutes more or until cheese melts.
4. Sprinkle with oregano and serve on toasted bagel or bun.
Yield: 2 servings.

Summer Dishes

Aug 17, 2009

from Oswald at Large by Oswald Rivera

Image via Wikipedia


Mid-August and it's sizzling out there. This is no time for elaborate meals and dinners. We want something fast, nutritious and cool. Below are some quick summer dishes one can create in minutes. All dishes should be served at room temperature.

Mushroom Salad: Wash and clean a bunch of mushrooms (about 1-2 pounds---you can choose whatever you want: white mushrooms, criminis, portabellos, etc.); cut in half or quarter any large ones. Steam about 5 minutes. While still warm, toss with sliced shallots or onions; add olive oil, minced garlic, ground black pepper, coriander, chopped fresh cilantro, and red wine vinegar.
Combination Beans: Combine cooked or canned beans, drained. You can mix any variety: black beans, red beans, chickpeas, etc. Add diced red and green pimentos, and a minced jalepeno or tabasco pepper (make sure you remove seeds). Season with juice from one lime, chopped marjoram, oregano and ground black pepper to taste.

Horta (a seasoned salad): Steam or poach two pounds of dark leafy greens (spinach, collards, kale, etc.). Drain, cool, squeeze dry and chop coarsely. Add olive oil, oregano, ground black pepper, and fresh lemon juice to taste.


Basic Green Salad: Wash and cut plum tomatoes into slices. Lay in a circle on a big plate with mixed greens, black olives cut in half, and cubes of goat cheese (preferably manchego---if you can get it). Season with ground black pepper, salt and oregano. Drizzle with red wine vinegar and olive oil. Garnish with a sliced boiled egg.


Aioli is a sauce popular in Provence that's served with seafood, shellfish, boiled eggs, and potatoes. In a blender or food processor, blend 3 cloves peeled garlic, 1/2 teaspoon salt and 2 tablespoons olive oil until creamy and smooth. Transfer to a bowl (preferably wood), and very slowly add 3/4 olive oil, stirring constantly with a wooden spoon until mixture thickens. Traditional Aioli included a raw egg, but nowadays that's not recommended due to health reasons.


Whichever recipe you prefer, enjoy. Or you can try making up your own summer snack. The possibilities are endless.

Tasty Tweets: 55+ Foodies to Follow on Twitter

Aug 13, 2009

from Oswald at Large by Oswald Rivera

by Bryan R. Adams

Tasty Tweets: 55+ Foodies to Follow on Twitter: "

via Mashable

Whether you love to cook, or just love to eat, there are plenty of great foodies on Twitter that you can follow. From celebrity foodies you’ll recognize from TV to professional chefs, bloggers, and restaurant critics, many food lovers are tapping into Twitter’s real-time network to offer up recipes, restaurant recommendations (or warnings), and an inside look at life in the kitchen.

This list has over 55 great foodies to follow on Twitter, but please feel free to suggest others in the comments (or if you’re a food tweeter, leave your own Twitter info!). Fair warning, though: before perusing the list, you might want to grab a snack. A lot of the Twitter users included here post mouth-watering images of some great dishes, or even use them as their background images. I think I gained five pounds just writing this post!

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Celebrity Chefs and Foodies

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Below are the chefs and foodies you’re likely to recognize from TV. They run the gamut from food critics to cooking competition judges to TV show hosts. Some are household names (like, Martha Stewart) while others are a bit less well-known, unless you’re a Food Network junkie.



@AndrewZimmern – Andrew Zimmern is the host of the Travel Channel show, “Bizarre Foods with Andrew Zimmern”, on which he tours the world in search of strange and weird local foods. In addition, he’s a food columnist and dining critic, radio talk show host and chef.

@BFlay – Bobby Flay has hosted seven TV shows on Food Network, including “FoodNation,” “Boy Meets Grill,” “Hot Off the Grill with Bobby Flay,” and “Throwdown.” He’s also an Iron Chef on “Iron Chef America.”

@CatCora – Cat Cora is a professional chef best known for being an “Iron Chef” on the Food Network TV show “Iron Chef America.” She’s also the author of two cookbooks, “Cat Cora’s Kitchen: Favorite Meals for Family and Friends” and “Cooking From the Hip: Fast, Easy, Phenomenal Meals,” and the executive chef at Bon Appetit magazine.

@ChefGuyFieri – Guy Fieri won the second season of Food Network’s “The Next Food Network Star.” He’s hosted a number of shows on Food Network: “Guy’s Big Bite,” “Diners, Drive-Ins and Dives,” and “Ultimate Recipe Showdown.”

@Emeril – Emeril Lagasse is a chef, restaurateur, cookbook author and TV personality. He’s famous for his catchphrases, most notably “BAM!” and “Kick it up a notch!” He tweets about his restaurant openings, TV appearances and book signings.

@GaelGreene – Gael Greene has been a restaurant critic in New York City for more than forty years. She was the restaurant critic for New York Magazine from 1968 until 2002 and her work has appeared in Food & Wine, Travel + Leisure, and Food Arts, among other publications. She’s the author of seven books, including “Insatiable: Tails from a Life of Delicious Excess.” Most recently, she’s become a regular judge on “Top Chef Masters.”

@GDeLaurentiis – Giada De Laurentiis is the host of several Food Network shows: “Behind the Bash,” “Giada’s Weekend Getaways,” “Everyday Italian,” “Giada in Paradise,” and “Giada at Home.” She’s also a regular on the Today show on NBC.

@Jamie_Oliver – Jamie Oliver, also known as The Naked Chef, is a British chef and TV personality. He was the second British chef to appear on “Iron Chef America” as a challenger.

@MarthaStewart – Domestic goddess Martha Stewart started out in catering and has branched out into virtually every aspect of homemaking. While her tweets aren’t strictly food-related, she does provide recipes (both directly within tweets and via links)

@offalchris – Chris Cosentino is the chef at Incanto, an Italian restaurant in San Francisco. He recently began starring in a new show on the food network, “Chefs vs. City,” and has also made a number of other TV appearances on shows including “The Next Iron Chef,” “Iron Chef America,” “Martha Stewart,” and “The Best Thing I Ever Ate.” He tweets tons of food images and photos from behind the scenes at the restaurant.

@Paula_Deen – Paula Deen is probably best known for her down-home, southern-style cooking. She’s the host of her own show on Food Network, “Paula’s Home Cooking,” which won her two Daytime Emmy Awards.

@roccodispirito – Rocco DiSpirito is a well-known professional chef and the author of five cookbooks. He’s appeared on a number of television shows including A&E’s “Rocco Gets Real”. His tweets cover his books, recipes, and other food-related info.

@The_Neelys – The Neelys are the hosts of the “Down Home with the Neelys” show on Food Network. They’re also the owners of the Neely’s Bar-B-Que chain of restaurants in Tennessee.

@TheDeenBros – Bobby and Jamie Deen are the sons of TV chef Paula Deen. They’re about to release their third cookbook and had their own TV show on the Food Network, Road Tasted. They also regularly appear on their mother’s show.

@TylerFlorence – Tyler Florence is a chef and star of a number of Food Network shows, including “Tyler’s Ultimate” and “Food 911″ among others. He’s also involved in the nonprofit Afterschool Alliance, which promotes and supports after school programs. His tweets offer a real glimpse into his personality and he offers up recipes and converses with his followers.

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Food Blogs and Bloggers

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The Twitterers listed below run some of the most popular foodie blogs on the web. They’re all great resources for finding new recipes and keeping up with foodie news. Some can point you in the right direction for finding great restaurants in a given town while others can show you how to make great dishes right at home.

You can find more foodie blogs and bloggers on Alltop under “Food,” “Vegan,” “Recipes,” and “Organic,” or on this list of foodie bloggers who Twitter from Serious Eats.



@bayareabites – Bay Area Bites is a food blog covering San Francisco Bay-area restaurants and food from KQED Public Media. It’s written by professional chefs, food writers and cookbook editors.

@broylesa – Addie Broyles writes the food blog, “Relish Austin” for Austin360.com. She also writes the “Relish Austin” column for the Austin American-Statesman newspapers a few times each month.

@CandyBlog – Cybele May is the blogger behind CandyBlog, which covers candy from all over the world. Her tweets cover the same, including links to posts on her blog and discussions with other candy enthusiasts.

@CateOMalley – Cate O’Malley blogs at Sweetnicks and is a freelance food writer. She runs The Well Fed Network (a group of sites dedicated to food and wine) and writes for a variety of food sites. Her tweets cover recipes and anything food-related.

@ChewOnThat – Chew On That is a food blog covering recipes, culinary terminology and tips, and information on different ingredients. Their tweets cover similar subject matter.

@edlevine – Ed Levine blogs over at Serious Eats, where he writes about all things food-related. Recipes, restaurant reviews, and food news and commentary are just for starters. His tweets cover similar content, including info about eateries in NYC.

@foodgawker – Foodgawker is a blog that covers the best recipes from a variety of other food blogs. They tweet links to recipes from all over the blogosphere, too.

@homesicktexan – Lisa Fain blogs about Texas-style cooking, including tons of recipes, at the Homesick Texan blog. She tweets about all sorts of Texas foods as well as other recipes.

@Jeters – Jennifer Fisher blogs about cooking and offers up lots of different recipes over at FoodBat. Her tweets cover similar topics, including local/seasonal food and more recipes.

@locavoreblog – La Vida Locavore is a blog devoted to local food. They cover planting, growing, cooking, baking, and more related to local foods. They tweet about all sorts of food-related issues, including food safety regulations, menu labeling, and more.

@mizmaggieb – Maggie Battista blogs at EAT Boutique, posting mostly recipes. Her tweets cover food she’s cooked or eaten out.

@nandita – Alejandra Ramos is the blogger behind Always Order Dessert. Her training came from a professional culinary institute in Florence, Italy and she’s currently working on her first book. Her tweets cover all aspects of food and include recipes and suggestions.

@offbeat_eating – Kristin has been traveling all over the country trying different local foods and then blogging about her experiences at Food Trip USA. She tweets tons of photos of foods from her travels, as well as links to recipes and other cooking-related resources.

@phillygrub – Philly Grub is a blog written by Philadelphia foodies that covers restaurants, cooking tips, food commentary, and recipes. They tweet about the same topics.

@rasamalaysia – Rasa Malaysia is a food blog that covers Asian recipes and cooking techniques. They tweet about Asian food and cooking.

@ShunaFish – Shuna Fish Lydon has been a professional chef and baker for more than 16 years. She tweets about food, recipes, restaurants, and more. She blogs at Eggbeater.

@simplyrecipes – Elise Bauer runs the Simply Recipes blog, which posts constantly-refined recipes from Elise’s family. She tweets about recipes, other food bloggers, and anything else cooking-related.

@Slice – Slice is a blog devoted entirely to pizza. They cover pizza recipes, pizza restaurant reviews, and news related to pizza.

@SpecialDark – Herschell Taghap blogs a variety of recipes at All Things Chill. His tweets cover all aspects of food, including recipes and flavor notes.

@StickyGooeyChef – Susan Filson is an aspiring chef and the blogger behind Sticky, Gooey, Creamy, Chewy. She covers a variety of recipes, some of which come from her family and have been passed down by her mother and grandmother.

@sushiday – Allison Day blogs at Fridgg and Sushi Day. She blogs a variety of recipes she cooks, including sushi (on Sushi Day) and everything else (on Fridgg).

@TheDelicious – Sarah J. Gim blogs at The Delicious Life, which covers cooking and restaurants, among other topics (travel, lifestyle and dating). She tweets about a variety of things, food included.

@TOfoodie – Andrea Chiu is a food blogger who often posts restaurant reviews and food commentary on her Twitter feed. Her blog also includes food commentary and recipes.

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Food Writers and Editors

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The Twitterers here range from editors and writers for some major food magazines (like Gourmet) to freelance food journalists to cookbook writers. Some of them also run food blogs or write for online outlets.



@CarolynJung – Carolyn Jung is an award-winning food writer who blogs at Food Gal. She’s received a number of first-place honors from the Association of Food Journalists and has been a judge in the Pillsbury Bake-Off (among other contests).

@chezpim – Pim Te is a food blogger who tweets about tons of recipes (including a particularly delicious-looking recipe for making brown butter ice cream in a blender). Her food writing, recipes, and photos have also appeared in a variety of print media outlets, including the New York Times and Food & Wine Magazine.

@JulieK – Julie Kalivretenos is a freelance food writer, slow food activist, and raw food enthusiast who blogs at Julie’s Raw Ambition. Her blog covers information about raw and natural foods, including some recipes. Her tweets cover similar topics, including links to articles she’s written.

@KarenAndAndrew – Karen Page and Andrew Dornenburg are the authors of numerous books, most recently “The Flavor Bible,” winner of the 2009 James Beard Award. Their tweets talk about their books, food commentary, and interesting links.

@MattArmendariz – Matt Armendariz blogs about food and drink at MattBites, part of the Martha’s Circle group of blogs selected by the editors of Martha Stewart Living. He’s a food photographer, blogger, and writer, as well as a chef. He’s been featured in The New Yorker, Bon Appetit, House Beautiful, and on Martha Stewart’s daytime TV show. His tweets cover food and drink-related topics.

@norecipes – Marc Matsumoto is a freelance food writer who writes at No Recipes, a blog covering food and cooking techniques from around the world. His Tweets cover the same.

@RobbWalsh – Robb Walsh is a food writer and restaurant critic who has worked for Houston Press, Natural History Magazine, NPR, Chile Pepper Magazine, Austin Chronicle, Gourmet, and many more. He’s also the author of a number of books, including “The Tex-Mex Cookbook,” “The Texas Cowboy Cookbook,” and “Are You Really Going to Eat That?” He largely covers barbecue, Tex-Mex, and other foods common in Texas.

@Ruhlman – Michael Ruhlman is the author of five books on food and cooking, as well as four cookbooks. He’s also been on a number of TV shows, including “Iron Chef America” (as a judge), “Next Iron Chef” (also as a judge) and “Cooking Under Fire.” He offers up all sorts of food-related commentary and links on Twitter.

@RuthReichl – Ruth Reichl is the Editor in Chief of Gourmet magazine and a former restaurant critic for The New York Times. She’s been writing about food since 1972 and has written or edited numerous books, including the 10-book “The Modern Library Food” series. Her tweets revolve entirely around food, with tons of info about her personal menu choices.

@steamykitchen – Jaden is a TV chef on Tampa Bay’s CBS affiliate, the food writer for the Tampa Tribune, and a blogger at SteamyKitchen.com. She tweets about food, recipes, her career, and offers blogging tips.

@thefoodgeek – Brian J. Geiger is a freelance food writer who blogs at thefoodgeek.com and writes for Fine Cooking Magazine. His blog covers recipes, kitchen equipment and gadgets, and anything else food-related. His tweets do the same.

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Professional Chefs

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While some chefs might be too busy in the kitchen to tweet, there are a few really great ones who share a behind-the-scenes look at running a restaurant kitchen or give insight into improving your own cooking. Some of them are listed below.



@ChefMark – Mark Tafoya is a personal chef who creates travel and food videos for Culinary Media Network. He also blogs at ReMARKable Palate. He tweets lots of photos, both of food and other things, and cooking tips, links, and food commentary.

@dcpatterson – Daniel Patterson is the chef at Coi and author of “Aroma”. He offers up some great tweets about food (including article links and images) and a behind the scenes look at life as a professional chef.

@Gachatz – Grant Achatz is the owner of Chicago restaurant Alinea. He tweets about the restaurant and food in general.

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Additional Foodies

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The foodies listed below didn’t really fit into any of the categories above, but they’re still worth a follow. They include everything from online cooking schools to radio hosts to online cooking shows, but all offer regular updates of interest to foodies.



@bitchinkitchen – Bitchin’ Kitchen is an online comedy cooking show reminiscent of the old “Beakman’s World” TV show. They offer up recipes and information about the show in their tweets and on their website.

@everydayfoodsan – Sandy Gluck is the host of the Everyday Food show on Sirius and XM satellite radio. She tweets about the show and the topics it covers.

@Foodimentary – Foodimentary is a @ShortyAward-winning (in the #food category) Twitterer who tweets food facts and cooking tips every day.

@Foodista – Foodista is a cooking wiki. They offer up information on recipes, food blogs, and food facts.

@nytimesfood – This is the Twitter feed for the New York Times Dining section. Their tweets are usually about articles from the Times focusing on food and drink.

@rouxbe – Rouxbe is an online video cooking school. They offer a free membership with video tutorials, recipes, and more, as well as premium memberships for more advanced features, including personal chef support. They tweet about their daily cooking lessons and blog in addition to answering some questions posed by their followers.

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More food-related resources from Mashable:

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- Top 15 Social Media Resources for Foodies

- 15 More Fantastic Social Media Resources for Foodies

- Tweetable Eats: What Street Vendors Can Teach Businesses About Twitter

Image courtesy of iStockphoto, Andyd

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Reviews: Twitter, blog, iStockphoto
Tags: Food, foodie, foodies, Lists, tweets, twitter, twitter list

Rabbit Cookery

Aug 10, 2009
from Oswald at Large by Oswald Rivera

There are certain foods that in this part of the world have a negative connotation. By that I mean such items as calves brains, deer (remember Bambi?), and snails. Into this category goes rabbit. I know individuals who, on pain of death, would not eat rabbit. Maybe it has to do with the pet thing. Like, "How can you eat the Easter Bunny?" Simple. Because the Easter Bunny tastes good.


Fortunately, the denizens of the Mediterranean countries have no such qualms. In Spain, Portugal, Italy, Greece, and Eastern Europe, rabbit is a prime staple. And, cooked well, it is something to relish. Paired with crusty bread, a good Pinot Noir or, even, beer, it is a delight.


You won't find rabbit in your local supermarket. It is often carried in Asian or Caribbean markets, poultry markets, or you may order it from your local butcher. We get our rabbit from stores in New York's Chinatown. Wherever you get it, the rabbit will come skinned and, they say, dressed for cooking. It is as easy to prepare as chicken, although it doesn't taste like chicken. It has its own unique flavor, deep, smoky.


So, people, get over it. Enjoy something out of the ordinary. You won't be disappointed.


The rabbit recipe that follows is from my cookbook, Puerto Rican Cuisine in America (Avalon Books). It's for a Rabbit Fricassee---think of any stewed dish with savory ingredients, and you get the idea.



CONEJO EN FRICASE (Rabbit Fricassee)



1 rabbit, 2 1/2 to 3 pounds, cut into serving pieces

1 lemon, cut in half

1/2 teaspoon salt

1 teaspoon ground black pepper

2 cloves garlic, peeled and finely minced

1/2 cup olive oil

1 packet Sazon Accent---the Goya brand has one with Culantro Y Achiote (Coriander & Annatto)

1/2 pound lean cured ham

10 stuffed Spanish olives

1 8-ounce can tomato sauce

2 bay leaves

1 cup dry red wine

1 6 1/2-ounce jar pimentos, drained and cut into 1/4-inch strips

2 pounds Maine or Idaho potatoes, peeled and cubed



1. Wash rabbit pieces under cold running water and pat dry. Place rabbit in a bowl and squeeze lemon over it. Set aside for 5 minutes, and drain.

2. Place rabbit pieces in a heavy kettle or Dutch oven and add salt, pepper, garlic and olive oil.

4. Add Sazon Accent, ham, olives, tomato sauce, bay leaf and 1/2 cup warm water.

5. Bring to a boil, cover and simmer on low heat, stirring occasionally, for 30 minutes.

6. Add wine, pimentos, potatoes plus another 1/4 cup water. Bring to a boil, cover and simmer on moderate heat until sauce has thickened and meat is tender (about 20 minutes).

7. Remove bay leaves and serve with steamed white rice or, better still, green boiled bananas (yes, we Puerto Ricans love green boiled bananas. It's part of a dining mystique we call bianda--- which includes root plants).

Yield: 6 servings.

Healthcare - The Empire Strikes Back

Aug 7, 2009

from Oswald at Large by Oswald Rivera


As was to be expected, the forces of the Evil Empire have massed a counterattack on President Obama's Health Care Plan. No surprise there. What's surprising is the tactic they're currently employing---right out of the Nationalist Socialist playbook: drown out the opposition with goon squads at public forums, megaphone in hand. Apparently this is the conservatives' counterpart to the old brown shirt bully boys stifling opposition whenever possible. Even though a majority (70%) of all Americans welcome a change in our current health care system, and two-thirds of all doctors would prefer a national health care plan, these yahoos, by shouting down and intimidating their local representatives want to make it seem like there is a groundswell movement opposing revamping health care.
Their argument is thus: we like our current health care plan. We don't want socialized government run health care with, heaven forbid, rationing of supplies. Hey, kiddies, we already have a nationally run health care plan, two, in fact. One is the VA (Veterans Administration); an entity of hospitals and doctors. Let me tell you, as a Vietnam era veteran, I've never had any complaints with the service I've gotten from them, and most vets would agree. The other is Medicare/Medicaid. Seniors love this plan, so much so that President Obama himself commented on one lady who, in a letter, railed against the prospect of socialized medicine, but warned him not to touch her Medicare. Wow. Talk about misguided assumptions.
It's not rocket science. It very simple. On one side you have the American public, who are being drowned in a health care system with ever increasing premiums for less and, yes, rationed service. On the other side, the forces of evil: the private health insurers (whose livelihood depends on obliterating a national, competitive health plan), the pharmaceuticals, their lobbyists in Congress, and dubious politicians beholden to them. Be aware that the insurance industry, alone, is spending $1.4 million a day to defeat the health care plan. They want to maintain what they've always had---to enroll healthy people in their plans and not pay for treatment.
One of the most visible counterattacks on TV has been ads proferred by the so-called Conservatives for Patients' Rights organization (CPR). So, let's have a look. CPR, whose stated goal is opposition to Obama's health care policy goals, was founded by one Richard L. Scott. Mr. Scott founded the Columbia Hospital Corporation in 1987, but was ousted by the company's board of directors in 1997 in the midst of the nation's biggest health care fraud scandal which involved allegations of Medicaid and Medicare fraud. It all had to do with improper billing practices and procedures. Not only that, Mr. Scott left with a $10 million severance package, when he was forced out, and $10 million shares of stock, most of which were from his initial investment before the company went public.
Mr. Scott, who is the most visible spokesman on the CPR ads, states that he "wants to enact health care legislation based on free-market principals." Read that: kill the public health option so that he and his fellow weasels can continue to make millions out the present broken system, and the public be damned.

This is what we are up against. A well-coordinated, well-financed campaign of smears, lies and innuendo. Admittedly, at this point, it seems like an uphill battle.

The New York Bagel

Aug 4, 2009

from Oswald at Large by Oswald Rivera

To me, bagels are like a religious experience. And that's saying a lot for a non-believer. For every New Yorker, bar none, bagels are a rite of passage. This delicious savory transcends race, creed, gender, ethnicity, political affiliations,whatever. If you're a newcomer in the city, or been here all your life, bagels are part of your psyche. For most, it is the morning meal that defines your day.

Nothing compares to a New York style bagel, boiled, chewy, and crusty. Eastern European Jewish immigrants brought the bagel with them to North America at the turn of the twentieth century. And they settled all over, not only in New York. Many went to Canada so that today you have the Toronto and Montreal-style bagel. I've had Canadian bagels. They're not bad. But there's something about a New York bagel that just makes it different. Some say it's the water and, to a certain extent that may be so. Supposedly, the water from New York reservoirs is among the best in the nation. All I know in that I've had bagels (or facsimiles thereof) in other parts of the nation and Europe. It ain't the same.

However, I did discover that when the genuine thing is not available, there are passable substitutes. About fifteen years ago I took a trip to Bozeman, Montana, a beautiful part of the country. No New York bagels. But I discovered that, in a pinch, Lender's Frozen bagels aren't that bad---especially if you've got nothing else.


And of course, we all have our preferences in types and flavors. We know that bagels are often topped with seeds (the most popular being poppy and sesame), or infused with other ingredients. My wife, Holly, prefers onion bagels. I prefer pumpernickel. We both love our bagels topped with whitefish. Although, from what I've seen, the all-time favorite is still bagels with lox and a schmear (cream cheese). Lox is cured salmon. I prefer Nova, or Nova Scotia lox, which is cured in a milder brine solution. Some aficionados prefer gravlax (gravad lox), which is not smoked and coated with a spice mixture.


Most Midwesterners out there are saying, What's with this bagel thing? Well, it's like an egg-cream soda, another New York staple. If you've never had it, you just don't know. When I was in Buffalo one time, I had a beef on wek. It's a local thing that once you try it, you get hooked.


Oh, if you can find a genuine shop that makes their own bagels on premises, like Bagel Works on First Avenue, then you've struck gold. Bagels have become a big industry and most are now made for distribution nation wide. So, if you have to, wherever you may be, look out for the local product. Believe it or not, they are out there. We discovered local bagel joints even in the wilds of Vermont. If it's made on site, you're in heaven.

Lt. Brian Bradshaw - R.I.P.

Aug 1, 2009

from Oswald at Large by Oswald Rivera

About a month ago, on the same day that Michael Jackson died, Lieutenant Brian N. Bradshaw of Steilacoom, Washington, was killed by a roadside bomb in Kheyl, Afghanistan. Lt. Bradsahw was assigned to the 4th Airborne Brigade Combat Team, 25th Infantry Division.

Except for some notices in his hometown paper, in the media madness regarding Michael Jackson's demise, Lt. Bradshaw's sacrifice went largely by the wayside.

I find it unsettling that the public goes on this media frenzy regarding Michael Jackson while the death of a true hero like Lt. Bradsahw goes unnoticed. Yes, this says a lot about our society. And, anyway you look at it, there's something wrong with this picture.