Reformed Meat – Yes, You Are Eating It
Have you ever noticed how perfectly and uniformly formed the chicken is in the Chicken Tacos at Chilis? How the chicken in the chicken sandwiches at Olive Garden Feel in your mouth? I think there are a lot of preformed meats on our menus at some of the larger chain restaurants:
Meat Additive May Make You Sick
Meat glue, also called transglutaminase (nothing to do with so-called pink slime), binds together bits of meat into what looks like a prime cut. But: When not handled properly, meat glue can seal in E. coli and other bacteria present on raw meat. Self-defense: Check package labels—glued meats must include the words “formed” or “reformed.” Glued meats are commonly used in high-volume restaurants and banquet facilities. To be safe, eat meat cooked well-done.
Source: Suzanne Havala Hobbs, DrPH, RD, is a clinical associate professor in the departments of health policy and management and nutrition in the Gillings School of Global Public Health, University of North Carolina at Chapel Hill.
Dauphin Island and BBQ!
We got up early, remember? We worked up an appetite walking through the bird sanctuary and exploring the park and environs. One last stop to see those butterflies and we really need to get something to eat.
Fortunately, we passed just the place on the way in . . . Dauphin Island BBQ 🙂
My friends, this is not a fancy place. There is no indoor seating. You order at a window, and grab your plastic utensils, and then you wait for your name to be called. You can fill little cups with condiments, including, of course, Tony Chachere’s special spices, and then you sit at a picnic table and eat out of a styrofoam container. This may not be your style. We like all kinds of styles 🙂
By the time we decided, cars loaded with grandparents, children, lots and lots of children, parents, aunts and uncles, cars and trucks and big RV’s started pulling up and people crowding into Dauphin Island BBQ eager to eat. Clientele lining up:
We got there just in time. We got a good picnic table in the shade. I tried to order oysters, but since Isaac, oysters have been hard to come by. I had fried fish. It was hot and it was delicious.
AdventureMan ordered the pulled pork and said it was delicious:
Not elegant, but tasty, filling, and delicious. As you drive onto Dauphin Island, turn left and watch for this . . . umm . . .lighthouse. Dauphin Island BBQ is located just past this lighthouse-looking building.
If you want to stay on Dauphin Island, there is one Motel, several condominiums, and many rentals. One place to look for beach rentals is Trip Advisor. Trip Advisor also has a few hotel/B&B listings here, but be sure to tell TA to arrange by distance, or you may end up in Gulf Shores or Fairhope, LOL!
The one motel, Gulf Breeze Motel, is nothing fancy, but it is the best there is. Reviewers on Trip Advisor say ‘it’s not the Ritz’ but the prices are reasonable, and people seem to like it.
Tomatoes and Peppers!
Suddenly, a cold front is pushing into Florida, and in Pensacola the day dawned . . . well, not crisp, but almost fresh! Tonight it is supposed to get below 70°F, which is significant because when night temperatures go below 70°F, tomato blossoms set fruit.
We were in Zambia when we might normally have started our tomatoes, so AdventureMan started them in later June, from seed. He has a glorious crop of different kinds of tomatoes growing, and it appears, so far, knock on wood, to be our best crop of tomatoes ever, ripening now that the temperatures are under 90°F in the daytime. We also have a beautiful crop of peppers, one so hot that when I started cutting it to include in a soup, I started having trouble breathing and decided that one was probably not a good one for me. I like peppers, but I think I am allergic to one of them.
I am starting to feel alive again! Cooler temperatures give me so much more energy.
We had a wonderful, rainy summer, and now it is time for the fun gardening time.
Ichiban Pensacola – YUMMMM!
We knew we were in the right place – the parking lot was packed. Our son and his wife had told us they like Ichiban for sushi and Japanese food, so we thought we’d give it a try.
As we were seated in our little booth at Ichiban, with cubby holes for our shoes, and a well for our feet, we looked at each other and had the same thought – how is it we have never been here before? We love this place, even upon entering. Friendly greeting, gracious service, full of people eating plates of delicious food, nice atmosphere – how did we miss Ichiban?
There is a stylized salmon design on the tabletop; a sure winner for a gal from the Pacific Northwest. I can hear Japanese being spoken in the kitchen, and the food . . . the food is the closest I have come to food from a little Japanese restaurant in Seattle. They even have salmon teriyaki on the menu, and bento boxes! I am in heaven.
We had a pot of green tea, and we ordered bento boxes.
If I have one tiny complaint, it is this: there is too much food! Each Bento box came with a full sushi roll. This is the California roll:
Here is a menu of all the different kinds of sushi they have available.
I had the bento box with chicken teriyaki. It came with a good sized bowl of miso soup, which I love, cucumber salad, an asparagus salad with shrimp on top, an egg roll and two delicious little fried beef dumplings. Everything was tasty. Each taste was separate and delightful.
AdventureMan ordered the Bento Box with Shrimp Tempura:
There was so much food! We ended up bringing home a lot of salad and our main courses. I’ve never seen so much food in a bento box.
We are impressed that Pensacola has such a great Japanese restaurant. No wonder people are keeping it a secret!
I love it that on their menu, they have Sushi for Beginners. 🙂 If you have never tried Japanese food, Ichiban Pensacola is a great place to start. They can guide you on some menu choices, and make sure you have a delightful initiation. If you already like Japanese food – see you there.
African Sweet Potato Peanut Soup
This is another wonderful recipe I found on allrecipes.com. My sweet daughter-in-law told me about allrecipes.com, and once I signed up, they started sending me recipes every day. Not all of them are of interest to me, but most of those I have tried have been really good.
We LOVE this soup. It is delicious, and easy to fix. While it is an African recipe, we find that many of the most delicious Southern dishes are similar to African dishes, probably because there were so many African ex-pats brought to the USA and settled in the South a few hundred years ago. Their legacy lives on in Southern cookbooks.
African Sweet Potato and Peanut Soup
Ingredients
• 1 tablespoon good olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 pinch ground cloves
• 3 medium tomatoes, chopped
• 1 1/2 pounds sweet potatoes, peeled and chopped
• 1 carrot, peeled and chopped
• 4 1/2 cups chicken broth
• 1 teaspoon salt
• 1/4 cup chopped unsalted dry-roasted peanuts
• 1 pinch cayenne pepper
• 2 tablespoons crunchy peanut butter
• 1 bunch fresh chopped cilantro
1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, cayenne and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour chicken broth into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes. Add peanut butter.
3. Remove the soup mixture from heat. With a blender wand, blend the soup and peanuts until almost smooth. Stir in fresh cilantro. Serve hot.
Tabak Rohoo: A Damascene Dish
Syria is heavy on our hearts, and in our helplessness, we honor our Syrian friends by trying a Damascus dish, Tabak Rohoo.
Although we did not manage to empty the cooking pot by sliding the completed dish out still in layers (a challenge for the future), this dish was so delicious that we plan to have it often. AdventureMan was amazed; he doesn’t even like lamb, but this lamb is delicious.
It is hard to imagine that this dish might be even better if made with ghee. We substituted a very good olive oil. 🙂
The recipe is from allrecipes.com, where I find some of the best recipes ever 🙂
A Vegetable Stew – Tabakh Rohoo
SUBMITTED BY: ALMALOU
“This is an Arabic vegetable stew made in layers and served with steamed rice or bulgur. My Damascene sister in law recently showed me how to make this. It is delicious. The addition of ghee or rendered butter at the end of the cooking is a traditional Damascene style of cooking; however, these days these dishes are made without the extra fat.”
PREP TIME
20 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 35 Min
INGREDIENTS (Nutrition)
• 1 tablespoon ghee (clarified butter)
• 1 pound lamb meat, cut into small pieces
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 pinch ground cardamom
• 2 onions, sliced
• 1 potato, peeled and sliced
• 1 pound eggplant, peeled and cubed
• 1 pound zucchini, thickly sliced
• 2 pounds tomatoes, cubed
• 1 chile pepper, chopped
• salt to taste
• 1 tablespoon tomato paste
• 1/4 cup water
• 6 cloves garlic
• salt to taste
• 3 tablespoons dried mint
DIRECTIONS
1. Heat the ghee in a large pot over medium heat. Place the lamb meat in the pot, and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg, and cardamom.
2. Place a layer of onion on top of the lamb in the pot, followed by layers of potato, eggplant, zucchini, and tomatoes. Do not stir. Place the chile pepper in the center of the vegetables. Season with salt. Mix the tomato paste and water, and pour over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
3. With a mortar and pestle, crush together the garlic, salt, and mint. Mix with 2 tablespoons of liquid from the pot, and pour over ingredients in pot. (I used a mini-jar on my blender. I tried the mortor and pestle, but there was a lot of stuff and it was messy and unsuccessful. The blender did just fine, and this mixture is essential to the delicious nature of the dish – Intlxpatr)
When removing the mixture to the serving dish – a fairly open or wide bowl – tip the pot and let it slide out the side so that it stays in the layers.
My Halal Kitchen by Yvonne Maffei
Just in time for your Eid celebrations, a blog called My Halal Kitchen, with some of the most amazing and delicious totally halal recipes you can imagine.
Here is what the author has to say about herself:
Publisher Bio
Yvonne Maffei, MA graduated from Ohio University with a Bachelor’s degree in Spanish and Latin American Studies and a Master’s degree in International Studies, where she specialized in international education, journalism and health. She has lived and traveled abroad in various regions throughout Latin America, Europe, the southern Mediterranean and North Africa as well as the American foodie cities of San Francisco, Washington, D.C. and Chicago. Yvonne has been cooking and writing since she was a pre-teen and always wanted to turn her passion and hobby into something more. When one of her recipes was published in Cooking Light magazine, it was all the inspiration she needed to make a necessary life and career change. After years of being a school teacher, she decided to re-angle her teaching platform from the classroom to her blog where she began writing about halal food and cooking and thus began a new career out of writing about food, travel and healthy, halal living. Today Yvonne writes and publishes MyHalalKitchen.com, a blog about halal food and cooking. She currently teaches cooking classes, gives lectures on healthy eating, and consults schools on how to source healthy, halal ingredients and create tasty healthy and halal recipes for their school lunches. She resides in Chicago, IL.
Her recipes are clear and easily understood, and her illustrations are beautiful. She also provides resources for halal-standard foods, and fresh dairy and produce.
Taco Rock in Pensacola
AdventureMan has been talking about the Taco Rock for months, and for some reason, we just haven’t made it there until today. I laughed when I first saw it, bright yellow, clearly a family-owned place, the kind of place we love.
“Hey! It’s Taco Buffet Day!” AdventureMan said gleefully. There wasn’t a self-serve buffet set up, that’s not how it works, you tell them what you want, like I said chicken and beef. AdventureMan wanted Al Pastor.
No one hurried us to make our choices. They have a hand printed menu above where you order, and some photos over to the right. The two gals at the order counter were pouring over a couple catalogs. When we were ready to order, they were ready to take our order, but they didn’t hurry us.
Then the cooks went into business; we could see them. They have some of the foods prepped, and then they heat the tortillas, crisp the tostada shells, everything comes hot and fresh to the table.
We saw a lot of customers taking out, there are about 20 seats at small tables inside, and room for maybe 20 more outside. The food is individually prepared. This is not your chain kind of place; it’s a real people kind of place, just where Palafox forks away from Pensacola Highway. Not fancy. No tablecloths. Great authentic tacos, burritos, tamales made and served by people who take pride in their work. 🙂
I could hear AdventureMan laughing when we got home.
“What’s so funny?” I called from my office to his.
“I’m reading the reviews for Taco Rock,” he laughed, “and they are all positive except for one, and it says ‘Horrible atmosphere. Felt like I was in Mexico.'”
We were dying, we were laughing so hard.
James Lee Burke and the Creole Belle
James Lee Burke is number one on my guilty-pleasures list.
I first met his main character Dave Robicheaux in A Morning For Flamingos, a book I picked up in a military library at Lindsay Air Station, a post that doesn’t even exist any more. In the cold dark endless winter in Wiesbaden, Germany, James Lee Burke lit up my life. I had thought I was picking up just another escapist mystery novel, but when James Lee Burke puts words together to describe the way a storm moves in over the bayou, prose becomes poetry.
There is a downside. Whether it is his character Dave Robicheaux, the former New Orleans cop, now head homicide investigator in New Iberia, Louisiana, or his Hackberry Holland series set in West Texas, James Lee Burke’s books are filled with extreme violence and disturbing images that live in your head for a long time.
I’ve recommended James Lee Burke to friends, some of whom have said “Why do you read this trash??? It is HORRIBLE! It is full of over-the-top violence!”
And then again . . . he is writing about some really really bad people. They are out there. There are people who exist who inflict cruelty. I don’t understand it, I can’t begin to fathom where the urge would come from, but I’ve seen it. It’s out there. James Lee Burke pulls up that rock and exposes the dark happenings underneath.
On one level, as I started reading Creole Belle, I thought “Oh James Lee Burke, stop! Stop! It’s the same old formula! A downtrodden victim (often a beautiful woman) cries for help. You and Clete start looking for information and end up beating people up and then they retaliate by threatening your family! There is a rich, beautiful woman who seems vulnerable and who you kind of like, but she is complicated. There are rich amoral people who keep their hands clean, but who are calling the shots and never go to jail! Stop! Stop!”
Well, I should say that, and maybe I should stop. Then he starts talking about the smoke from the sugar cane fields and the bridge over the Bayou Teche, and the big Evangeline oak in St. Martinsville, and I am a goner. I’m sucked in, I’m hooked.
I detest the violence and the images. I keep coming back because James Lee Burke has some important things to say.
I’d love to have him to dinner. I’d love for him and our son to have a chance to talk about Law Enforcement. Here is what James Lee Burke has to say in Creole Bell:
There are three essential truths about law enforcement: Most crimes are not punished; most crimes are not solved through the use of forensic evidence; and informants product the lion’s share of information that puts the bad guys in a cage.
My son hates shows like CSI, and Law and Order, where the evidence convicts the criminals. He says it raises unreal expectations in juries, and makes it harder to get a conviction.
We watched a Violation of Parole hearing, or actually a series of hearings, where the judge asked each individual whose parole was about to be revoked what had happened when he or she was re-arrested. In each case, the parolee had done something stupid; drove a car with an expired license, drove to another state, was arrested driving drunk, etc. EVERY time. The judge made his point, I believe.
From Creole Belle:
But if Caruso was the pro Clete thought she was, she would avoid the mistakes and geographical settings common to the army of miscreants and dysfunctional individuals who constitute the criminal subculture of the United States. Few perpetrators are arrested during the commission of their crimes. They get pulled over for DWI, an expired license tag, or throwing litter on the street. They get busted in barroom beefs, prostitution stings, or fighting with a minimum-wage employee at a roach motel. Their addictions and compulsions govern their lives and place them in predictable circumstances and situations over and over, because they are incapable of changing who and what they are. Their level of stupidity is a source of humor at every stationhouse in the country. Unfortunately, the pros – high end safecrackers and jewel thieves and mobbed-up button men and second story creeps – are usually intelligent, pathological, skilled in what they do, middle class in their tastes and little different in dress and speech and behavior from the rest of us.
And then there are paragraphs like this that discuss the human experience, and have a far wider application than the book:
No one likes to be afraid. Fear is the enemy of love and faith and robs us of all serenity. It steals both our sleep and our sunrise and makes us treacherous and venal and dishonorble. It fills our glands with toxins and effaces our identity and gives flight to any vestige of self-respect. If you have ever been afraid, truly afraid, in a way that makes your hair soggy with sweat and turns your skin gray and fouls your blood and spiritually eviscerates you to the point where you cannot pray lest your prayers be a concesion to your conviction that you’re about to die, you know what I am talking about. This kind of fear has no remedy except motion, no matter what kind. Every person who has experienced war or natural ctastrophe or man-made calamity knows this. The adrenaline surge is so great that you can pick up an automobile with your bare hands, plunge through glass windows in flaming buildings, or attack an enemy whose numbers and weaponry are far superior to yours. No fear of self-injury is as great as the fear that turns your insides to gelatin and shrivels your soul to the size of an amoeba.
Last, but not least, this is what keeps me coming back to James Lee Burke, so much so that I buy the book almost as soon as it is released. James Lee Burke isn’t afraid to take on the big guys. He “gives voice to those who have no voices.” (Proverbs 31:8) His focus is always on the dignity of the common man, the dignity of hard work, done well, and on the dignity of doing unexpected kindnesses to those who have no expectation of kindness.
. . . All was not right with the world. Giant tentacles of oil that had the color and sheen of feces had spread all the way to Florida, and the argument that biodegradation would take care of the problem would be a hard sell with the locals. The photographs of pelicans and egrets and seagulls encased in sludge, their eyes barely visible, wounded the heart and caused parents to shield their children’s eyes. The testimony before congressional committees by Louisiana fisher-people whose way of life was being destroyed did not help matters, either. The oil company responsible for the blowout had spent an estimated $50 million trying to wipe their fingerprints off Louisiana’s wetlands. They hired black people and whites with hush-puppy accents to be their spokesmen on television. The company’s CEO’s tried their best to look ernest and humanitarian, even though the company’s safety record was the worst of any extractive industry doing business in the United States. They also had a way of chartering their offshore enterprises under the flag of countries like Panama. Their record of geopolitical intrigue went all the way back to the installation of the shah of Iran in the 1950’s. Their even bigger problem was an inability to shut their mouths.
They gave misleading information to the media and the government about the volume of oil escaping from the blown well, and made statements on worldwide television about wanting their lives back and the modest impact that millions of gallons of crude would have on the Gulf Coast. For the media, their tone-deafnessness was a gift from a divine hand. Central casting couild not have provided a more inept bunch of villains.
James Lee Burke has a voice, and he uses it. He could just cash in on his reputation as an Edgar Award winning author, but he uses his voice to speak out against injustice and corruption. He is a champion of the people. I’ve written several book reviews, and taken some trips just because I wanted to see James Lee Burke country; if you are interested in those, you can read them here.
I have a concern about this series, in that this book ended differently than all the others. So differently it made me seriously question whether Burke intends to continue writing about Dave Robicheaux or if Dave is about to hang up his shield and call it a day. He’s a guilty pleasure I am not yet ready to give up.
Another Broken Egg in Pensacola
AdventureMan and I often discuss why one restaurant succeeds and another fails. One restaurant with a high quality food was very successful, moved to a larger location, and soon after a popular Chinese buffet moved in close by and now, he complains the competition is killing him.
These are killing times, highly competitive times, when people have less money to spend on eating out. While we prefer non-chain, local owned places which prepare their own food, many of the success stories are parts of chains where they can maximize standardization and gain benefits from ordering supplies in large quantities.
Another Broken Egg is somewhere in between. It is part of a chain, but a very small, very high quality and successful local chain. The Pensacola owners visited a Broken Egg in Destin multiple times, loved its product, and decided to bring the chain to Pensacola.
We’re glad they did. First, they serve a really, noticeably GOOD cup of coffee.
Then, they have a menu with a lot of variety. My first time there, I ordered the Popeye, which had lots of spinach, and it was yummy. This time, I tried the Smoked Salmon Eggs Benny, another hit.
Umm . . . err . .. yes, it is half eaten. Sorry. One funny thing, I thought “oooh, that is too much whipped cream cheese” and scraped it off, only to realize that the fluffy white thing was the egg, beautifully and artistically poached. What is not to love, a beautiful poached egg, smoked salmon, an English muffin (hardly any fat)?
AdventureMan had the Greek Wrap; he loved it.
The wait-staff is well trained; they make easy conversation, pay attention to what you need, and the owners/managers come around to make sure you enjoyed your meal.
Another Broken Egg
721 East Gregory Street
Pensacola
(850) 912-8347


























