The app is WiFi and data connected to a dedicated satellite array that links directly to the Pierogi Company division of EMCO with guaranteed Polish Babchas banging out the most authentically delicious Polish Pierogi ... ever!
Babcha's Little Helper [Apprentice]
The beauty of it is not just in how you get some piping hot — boiled and/or fried, your choice — right to your front door in the proverbial jiffy. You can have any kind you want. Mix and match from an extensive list of offerings on the app; or, make some up to your own desire.
In case you shouldn't miss it, also available is a soup prepared to a proprietary recipe. Be sure to try it.
But, you're not reading this for the soup. [It's really good though. Do order some. Goes good with just about any Pierogi.]
NOTE: While EMCO strives to offer a full plethora of choices, and custom options, they do not offer endangered species of either the flora or fauna domains. Exotic critters, sure. Aligator, Rattlesnake, Kudzu. But, not most kinds of lizards. Insectavora; you bet [NB read it here first ... Insects = Delicious, and Nutricious]. Try the Kudzu/Grasshopper speciality. Alligator/Kasha. Cherries and Capers. Bacon and ... just about anything else.
Hold the sadness and pain of samsara in your heart and at the same time the power and vision of the Great Eastern Sun. Then the warrior can make a proper cup of tea.
Ricky's Produce is a farm in New Hampton, New York. It's in an uniquely fertile area in Orange County's famous "Black Dirt Region", where crops are grown in the natural black soil.
Ricky comes every weekend during the growing season to the Paterson New Jersey Farmers Market. We've become friends. He's a must-stop. They also have a farm stand at the farm. Look them up. Take a drive.
Ricky's Produce offers all the vegetables you would normally expect. Lettuces, Arugala, Cilantro, Dill, Endive, Potatoes, Onions, Corn, Squashes, Garlic, Scallions, Tomatoes, Broccoli, Peppers, Shallots, Parsley, Carrots, Beets, Spinach, Chard, Collard Greens, Mustard Greens, Asparagus, Fresh Mint, Escarole, Turnips, Kale, Spring Onions, Parsnips, Napa Cabbage, Broccoli Raab, Chamomile, Zucchini, Chilis, Cabbage, Eggplant, Pumpkins ... you get the picture: everything.
Just like the supermarket. But ... fresh out of the ground hours away. If you don't know the difference in terms of taste and nutrition such local fresh produce has, you're missing one of life's greatest benefits.
Also, in springtime, lots of potted plants and flowers for your home garden.
One particular treat ... Radishes. All kinds. Mountains of Radishes.
The Farmer's Best Helper
And, by "everything", we want to also mention all the rarely available vegetables and herbs, particularly those native to cuisines from around the world. Mexico, Middle East, and beyond. Things you don't ever see in the supermarket.
Daikon [Asian], Bitter Melon [Asian and India]. Jerusalem Artichokes. Mulukhiyah [from ancient Egypt]. Dandelion Greens. Callaloo [Carribean]. Epazote [Mexican]. Sorrel. Green Garlic. Garlic Scapes. Sheng Hai and Bok Choi [Chinese]. Zucchini Flowers. Nopales [Mexico]. Cuzzura [Italian — "Googootz"]. Purslane. Kohlrabi. Papalo [Mexico].
Shopping at Ricky's stand at the farmers market will almost always involve a discussion of what's that and what do you do with it. Ricky is always happy to explain.
Ricky is most generous. Offering to dig up a patch of wild-growing chives for us. Once, a handful of wild Horseradish which they don't sell, but growing along the road. Ricky is from Polish people. We once returned the favor with some Bison Grass from Poland for him to make Zubrowka at home.
Recently we came across yet another new item. The herb Huauzontle [Mexico]. You know how it is when you hear an unfamiliar word, especially one from another language. It took a bit of doing at the market to get it across to me. Then, some more doing to find the videos on horticulture and culinary uses posted below.
There was one other leafy green which we bought this morning. Quelites: Lamb’s Quarters* [Mexico/Old World origin — use like Spinach]
*the "weed to eat"
The following week we scored some fragrant young first of season Chamomile.
Our friend David Wronski is on a no/low Salt kick. But, some tastes have been cultivated since early years, hence he has been on a quest for the juste substitute.
A quest, indeed, for that undisputed at the top of the Penis-shaped major food group ... Pepperoni. Store-bought is just too salty. And, it don't bring the flavor quality like it did as he remembers it from his youth.
Like he says, "What's a Pizza without Pepperoni?"
So, without further ado, here's a good recipe for Seitan Pepperoni.
Oh, what's Seitan? It's made with pure Wheat Gluten Flour. Mixed with water and flavorings/seasonings and then steamed, you get a meaty meat substitute. With, lots of protein. How about that!
1 Tbls. crushed red Pepper seeds [Optional for heat]
1 Tbls. Reshampatti Chili powder [Optional for heat]
1 teaspoon Cayenne Pepper
½ teaspoon crushed Anise seeds
½ teaspoon white Sugar
[NB: I'm finding that even with that amount of hotsies, the vegan pepperoni is still not hot enough for me. Adjust to your own taste. Gonna up the Cayenne to 1 Tbsp. Others, rounded Tablespoons.]
Liquid: [Combine]
¾ cup cold Water
¼ cup Tomato paste
2 Tablespoons Olive oil
2 Tablespoons liquid Amino acid (such as Bragg®) — very salty though. [Or, nothing. Or, Soy Sauce for a bit of saltiness.]
2 teaspoons liquid Smoke flavoring. Wow! First time using it. Wow! Get some, for sure.
Assemble ...
Add liquid to dry mix. Knead thoroughly. Be brave; it's a sticky wicket. Make 4 logs.
Wrap each log in plastic wrap and tie ends.
Steam for 45 minutes.
Let cool. Slice.
Top for Pizza. Saute lightly and add it to ... whatever. Even, just like that. The world is your Oyster.
Poached Eggs. Who doesn't love them. But, how to make them? Make them right, that is. Sure, it's basically cracking a raw Egg into some hot water. Well, yes.
But ...
If that's all you know from making poached Eggs, then you're missing some essential tips. Some you may know. Some, definitely will be new. And, illuminating. Illuminating, as in poach those Eggs with the lights on.
Here's the skinny:
1. Simmering Water. Bring a shallow pan with acidulated water to a slow simmer. Acidulate with one Tablespoon of white or Cider Vinegar per quart of water. That makes the whites firm faster.
2. Sometimes water collects inside an Egg. When you drop it in directly to the simmering pan the water in the Egg makes it spread out into those pesky, oh so thin strands. Result: misshapen. Waste.
What to do? Separate out whatever water is inside egg. Per that ultra enthusiastic Natasha Kravchuk of Natasha's Kitchen, crack your Egg into a fine mesh strainer. That'll separate whatever water there may be. Then gently slip the egg into the simmering water.
3. It's done when the yolk is just beginning to set, 2 to 4 minutes. If you are using Eggs cold from the refrigerator will, of course, put doneness to closer to the 4 minute mark.
4. Alternatively, Julia Childs instructs to make a pin prick into the fat side of the egg to remove any air. Then put the whole egg — at room temperature — into a boiling pan for 10 seconds to set the Eggs ever so, so. That keeps it's shape. Then, you crack and slip into a gently simmering pan. We suggest to poach in a different pan of water from the first step; hygiene.
5. Lift the poached eggs out with a slotted spoon. Test with a gentle touch for doneness.
6. Slide poached Eggs into an ice Water bath to stop the cooking. And, take away any vinegar taste. Then place them onto a dry towel/paper towel to remove excess water. You can return them to a fresh pan* of simmering water to briefly warm them for serving. Also, you can reserve those poached eggs to have on hand just before serving, or refrigerated for use another time. But, not too long after.
* Okay, that's a lot of pans of water. Do it!
7. Serve over toast. There are other options; but for the love of God, at least over some toast.
8. The last item is totally optional; but it looks like a brilliant idea:
[By OXO, two for $10 dollars. Seems a bit pricey; but hey, don't put a price on love. Right?]
