On Mon, 02 Aug 2004 15:58:05 -0400, Kate Connally >
wrote:

>Rodney Myrvaagnes wrote:
>>
>> On Fri, 30 Jul 2004 10:49:57 -0400, Kate Connally >
>> wrote:
>>
>> >Rodney Myrvaagnes wrote:
>> >
>> >> >Kate, who when it comes to organ meats will only eat
>
>> The foie gras (duck) is grown in the Hudson Valley, north of the city.
>> The ducks are a mule hybrid of muscovy and mallard, called "mullard."
>> It is distributed to stores and restaurants by D'Artagnan.
>
>And here, again, I was making an assumption. This time that
>it would be goose. Well, duck is good, too.
>
>> I think they have been in business about 20 years. You can use it any
>> way you would French foie gras. I use it for Thanksgiving, when I try
>> to make everything New World. But I actually like it a little better
>> than most French foie gras I have taste. But that may just be
>> chauvinism, and I don't expect you to take it too seriously.
>
>So, if I go through Albany I should be able to pick it up
>in any supermarket???
>
>Kate

YOu can find D'Artagnan products at markets in NYC, and I have also
seen them at Wegman's super markets in NJ. Their offices are in
Newark.

You can also order online,

https://www.dartagnan.com/index.asp

And here is Hudson Valley...

http://www.hudsonvalleyfoiegras.com/

I would recommend either an email or telephone inquiry as to where you
can pick up the goodies on your way north.

By the way...I just found a Peruvian restaurant in Paterson, NJ, that
is unbelievably inexpensive and delightful. Parro. Their cebiche is
the best I have ever had anywhere. Wonderful, wonderful food.

They speak almost no English and for some reason we wound up watching
Celia Cruz on tape on one of several TVs suspended from the ceiling.

Boron

On Mon, 02 Aug 2004 15:58:05 -0400, Kate Connally >
wrote:

>Rodney Myrvaagnes wrote:
>>
>> On Fri, 30 Jul 2004 10:49:57 -0400, Kate Connally >
>> wrote:
>>
>> >Rodney Myrvaagnes wrote:
>> >
>> >> >Kate, who when it comes to organ meats will only eat
>
>> The foie gras (duck) is grown in the Hudson Valley, north of the city.
>> The ducks are a mule hybrid of muscovy and mallard, called "mullard."
>> It is distributed to stores and restaurants by D'Artagnan.
>
>And here, again, I was making an assumption. This time that
>it would be goose. Well, duck is good, too.
>
>> I think they have been in business about 20 years. You can use it any
>> way you would French foie gras. I use it for Thanksgiving, when I try
>> to make everything New World. But I actually like it a little better
>> than most French foie gras I have taste. But that may just be
>> chauvinism, and I don't expect you to take it too seriously.
>
>So, if I go through Albany I should be able to pick it up
>in any supermarket???
>
>Kate

YOu can find D'Artagnan products at markets in NYC, and I have also
seen them at Wegman's super markets in NJ. Their offices are in
Newark.

You can also order online,

https://www.dartagnan.com/index.asp

And here is Hudson Valley...

http://www.hudsonvalleyfoiegras.com/

I would recommend either an email or telephone inquiry as to where you
can pick up the goodies on your way north.

By the way...I just found a Peruvian restaurant in Paterson, NJ, that
is unbelievably inexpensive and delightful. Parro. Their cebiche is
the best I have ever had anywhere. Wonderful, wonderful food.

They speak almost no English and for some reason we wound up watching
Celia Cruz on tape on one of several TVs suspended from the ceiling.

Boron

On Mon, 02 Aug 2004 15:58:05 -0400, Kate Connally >
wrote:


>
>Ah! I was thinking of the already cooked, canned stuff
>from France, as in "pate de". So, you're talking about
>raw foie gras that one prepares oneself. Hmmm? That
>would be a little tricky to transport back to Pittsburgh.
>I would think one would want to get it as fresh as possible
>and cook it immediately. I suppose I could get some and
>put it in a cooler on dry ice.
>

I don't think dry ice is a great idea, but cold packs in a cooler bag
would be fine.

>
>> The foie gras (duck) is grown in the Hudson Valley, north of the city.
>> The ducks are a mule hybrid of muscovy and mallard, called "mullard."
>> It is distributed to stores and restaurants by D'Artagnan.
>
>And here, again, I was making an assumption. This time that
>it would be goose. Well, duck is good, too.

In France it is done with both geese and ducks. I don't know any
commercial goose foie gras in this country.

>
>> I think they have been in business about 20 years. You can use it any
>> way you would French foie gras. I use it for Thanksgiving, when I try
>> to make everything New World. But I actually like it a little better
>> than most French foie gras I have taste. But that may just be
>> chauvinism, and I don't expect you to take it too seriously.
>
>So, if I go through Albany I should be able to pick it up
>in any supermarket???
>

Any supermarket I dunno. Easier to find in NYC I expect.



>Kate


Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?

On Mon, 02 Aug 2004 15:58:05 -0400, Kate Connally >
wrote:


>
>Ah! I was thinking of the already cooked, canned stuff
>from France, as in "pate de". So, you're talking about
>raw foie gras that one prepares oneself. Hmmm? That
>would be a little tricky to transport back to Pittsburgh.
>I would think one would want to get it as fresh as possible
>and cook it immediately. I suppose I could get some and
>put it in a cooler on dry ice.
>

I don't think dry ice is a great idea, but cold packs in a cooler bag
would be fine.

>
>> The foie gras (duck) is grown in the Hudson Valley, north of the city.
>> The ducks are a mule hybrid of muscovy and mallard, called "mullard."
>> It is distributed to stores and restaurants by D'Artagnan.
>
>And here, again, I was making an assumption. This time that
>it would be goose. Well, duck is good, too.

In France it is done with both geese and ducks. I don't know any
commercial goose foie gras in this country.

>
>> I think they have been in business about 20 years. You can use it any
>> way you would French foie gras. I use it for Thanksgiving, when I try
>> to make everything New World. But I actually like it a little better
>> than most French foie gras I have taste. But that may just be
>> chauvinism, and I don't expect you to take it too seriously.
>
>So, if I go through Albany I should be able to pick it up
>in any supermarket???
>

Any supermarket I dunno. Easier to find in NYC I expect.



>Kate


Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?

Boron Elgar wrote:
>
> On Mon, 02 Aug 2004 15:58:05 -0400, Kate Connally >
> wrote:
>
> >Rodney Myrvaagnes wrote:
> >>
> >> On Fri, 30 Jul 2004 10:49:57 -0400, Kate Connally >
> >> wrote:
> >>
> >> >Rodney Myrvaagnes wrote:
> >> >
> >> >> >Kate, who when it comes to organ meats will only eat
> >
> >> The foie gras (duck) is grown in the Hudson Valley, north of the city.
> >> The ducks are a mule hybrid of muscovy and mallard, called "mullard."
> >> It is distributed to stores and restaurants by D'Artagnan.
> >
> >And here, again, I was making an assumption. This time that
> >it would be goose. Well, duck is good, too.
> >
> >> I think they have been in business about 20 years. You can use it any
> >> way you would French foie gras. I use it for Thanksgiving, when I try
> >> to make everything New World. But I actually like it a little better
> >> than most French foie gras I have taste. But that may just be
> >> chauvinism, and I don't expect you to take it too seriously.
> >
> >So, if I go through Albany I should be able to pick it up
> >in any supermarket???
> >
> >Kate
>
> YOu can find D'Artagnan products at markets in NYC, and I have also
> seen them at Wegman's super markets in NJ. Their offices are in
> Newark.
>
> You can also order online,
>
> https://www.dartagnan.com/index.asp
>
> And here is Hudson Valley...
>
> http://www.hudsonvalleyfoiegras.com/
>
> I would recommend either an email or telephone inquiry as to where you
> can pick up the goodies on your way north.
>
> By the way...I just found a Peruvian restaurant in Paterson, NJ, that
> is unbelievably inexpensive and delightful. Parro. Their cebiche is
> the best I have ever had anywhere. Wonderful, wonderful food.
>
> They speak almost no English and for some reason we wound up watching
> Celia Cruz on tape on one of several TVs suspended from the ceiling.
>
> Boron

Thanks for the info, and glad to hear about the restaurant.
I'll have to check it out someday. I hope you enjoyed Weird
Al.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Boron Elgar wrote:
>
> On Mon, 02 Aug 2004 15:58:05 -0400, Kate Connally >
> wrote:
>
> >Rodney Myrvaagnes wrote:
> >>
> >> On Fri, 30 Jul 2004 10:49:57 -0400, Kate Connally >
> >> wrote:
> >>
> >> >Rodney Myrvaagnes wrote:
> >> >
> >> >> >Kate, who when it comes to organ meats will only eat
> >
> >> The foie gras (duck) is grown in the Hudson Valley, north of the city.
> >> The ducks are a mule hybrid of muscovy and mallard, called "mullard."
> >> It is distributed to stores and restaurants by D'Artagnan.
> >
> >And here, again, I was making an assumption. This time that
> >it would be goose. Well, duck is good, too.
> >
> >> I think they have been in business about 20 years. You can use it any
> >> way you would French foie gras. I use it for Thanksgiving, when I try
> >> to make everything New World. But I actually like it a little better
> >> than most French foie gras I have taste. But that may just be
> >> chauvinism, and I don't expect you to take it too seriously.
> >
> >So, if I go through Albany I should be able to pick it up
> >in any supermarket???
> >
> >Kate
>
> YOu can find D'Artagnan products at markets in NYC, and I have also
> seen them at Wegman's super markets in NJ. Their offices are in
> Newark.
>
> You can also order online,
>
> https://www.dartagnan.com/index.asp
>
> And here is Hudson Valley...
>
> http://www.hudsonvalleyfoiegras.com/
>
> I would recommend either an email or telephone inquiry as to where you
> can pick up the goodies on your way north.
>
> By the way...I just found a Peruvian restaurant in Paterson, NJ, that
> is unbelievably inexpensive and delightful. Parro. Their cebiche is
> the best I have ever had anywhere. Wonderful, wonderful food.
>
> They speak almost no English and for some reason we wound up watching
> Celia Cruz on tape on one of several TVs suspended from the ceiling.
>
> Boron

Thanks for the info, and glad to hear about the restaurant.
I'll have to check it out someday. I hope you enjoyed Weird
Al.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Rodney Myrvaagnes wrote:
>
> On Mon, 02 Aug 2004 15:58:05 -0400, Kate Connally >
> wrote:
>
> >
> >Ah! I was thinking of the already cooked, canned stuff
> >from France, as in "pate de". So, you're talking about
> >raw foie gras that one prepares oneself. Hmmm? That
> >would be a little tricky to transport back to Pittsburgh.
> >I would think one would want to get it as fresh as possible
> >and cook it immediately. I suppose I could get some and
> >put it in a cooler on dry ice.
> >
>
> I don't think dry ice is a great idea, but cold packs in a cooler bag
> would be fine.
>
> >
> >> The foie gras (duck) is grown in the Hudson Valley, north of the city.
> >> The ducks are a mule hybrid of muscovy and mallard, called "mullard."
> >> It is distributed to stores and restaurants by D'Artagnan.
> >
> >And here, again, I was making an assumption. This time that
> >it would be goose. Well, duck is good, too.
>
> In France it is done with both geese and ducks. I don't know any
> commercial goose foie gras in this country.
>
> >
> >> I think they have been in business about 20 years. You can use it any
> >> way you would French foie gras. I use it for Thanksgiving, when I try
> >> to make everything New World. But I actually like it a little better
> >> than most French foie gras I have taste. But that may just be
> >> chauvinism, and I don't expect you to take it too seriously.
> >
> >So, if I go through Albany I should be able to pick it up
> >in any supermarket???
> >
>
> Any supermarket I dunno. Easier to find in NYC I expect.

Ah, but then I would have to descend into the maelstrom!
(Just kidding, NYC!) I'll scope out the foie gras scene
in Albany as I will definitely be going to or very near
there. Won't get any closer to NYC than I absolutely
have to.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Rodney Myrvaagnes wrote:
>
> On Mon, 02 Aug 2004 15:58:05 -0400, Kate Connally >
> wrote:
>
> >
> >Ah! I was thinking of the already cooked, canned stuff
> >from France, as in "pate de". So, you're talking about
> >raw foie gras that one prepares oneself. Hmmm? That
> >would be a little tricky to transport back to Pittsburgh.
> >I would think one would want to get it as fresh as possible
> >and cook it immediately. I suppose I could get some and
> >put it in a cooler on dry ice.
> >
>
> I don't think dry ice is a great idea, but cold packs in a cooler bag
> would be fine.
>
> >
> >> The foie gras (duck) is grown in the Hudson Valley, north of the city.
> >> The ducks are a mule hybrid of muscovy and mallard, called "mullard."
> >> It is distributed to stores and restaurants by D'Artagnan.
> >
> >And here, again, I was making an assumption. This time that
> >it would be goose. Well, duck is good, too.
>
> In France it is done with both geese and ducks. I don't know any
> commercial goose foie gras in this country.
>
> >
> >> I think they have been in business about 20 years. You can use it any
> >> way you would French foie gras. I use it for Thanksgiving, when I try
> >> to make everything New World. But I actually like it a little better
> >> than most French foie gras I have taste. But that may just be
> >> chauvinism, and I don't expect you to take it too seriously.
> >
> >So, if I go through Albany I should be able to pick it up
> >in any supermarket???
> >
>
> Any supermarket I dunno. Easier to find in NYC I expect.

Ah, but then I would have to descend into the maelstrom!
(Just kidding, NYC!) I'll scope out the foie gras scene
in Albany as I will definitely be going to or very near
there. Won't get any closer to NYC than I absolutely
have to.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

[...]

Saw this in the _New York Times_ :-( :

"Irvin Yeaworth Jr., 78, Director of 'The Blob', Dies

By THE ASSOCIATED PRESS

MALVERN, Pa., Aug. 1 (AP) - Irvin Shortess Yeaworth Jr., who directed the
1958 cult movie "The Blob" and later made hundreds of films with religious
and social messages, died on July 19 in a car accident in Jordan. He was 78
and lived in this suburb of Philadelphia.

Mr. Yeaworth, who was known as Shorty, was traveling in Jordan when his
vehicle went off the road near Petra, said his wife, Jean Bruce Yeaworth.

"We think he fell asleep," she said.

Mr. Yeaworth was working on an entertainment complex in Jordan called
Jordanian Experience at the Aqaba Gateway, which is to open next month.

He often struggled with his legacy as director of the camp science-fiction
classic "The Blob," much of which was filmed in his backyard in
Pennsylvania. "He was not very proud of it," his wife said.

But fan adoration of the film endured. Last week the annual "BlobFest"
tribute was held in nearby Phoenixville at the Colonial Theater, where a
scene was filmed of moviegoers screaming and fleeing the phlegmatic monster.

Mr. Yeaworth graduated from Franklin and Marshall College and also studied
at the University of Pennsylvania and at the Temple University School of
Theology.

He produced more than 400 education, entertainment and motivational films,
including releases by Warner Brothers and Universal Pictures.

"The Blob" was an experiment for Good News Productions, which later became
Valley Forge Films. The company focused on religious fare, hoping to make
feature films. The studio complex was sold in the 1970's.

Mr. Yeaworth was an elder in the Presbyterian Church. For 25 years he took
tours to the Middle East and aspired to help bridge the gap between Arabs
and Israelis.

In addition to his wife of 59 years, he is survived by five children, 11
grandchildren and three great-grandchildren."

</>

Kate Connally wrote:

[...]

Saw this in the _New York Times_ :-( :

"Irvin Yeaworth Jr., 78, Director of 'The Blob', Dies

By THE ASSOCIATED PRESS

MALVERN, Pa., Aug. 1 (AP) - Irvin Shortess Yeaworth Jr., who directed the
1958 cult movie "The Blob" and later made hundreds of films with religious
and social messages, died on July 19 in a car accident in Jordan. He was 78
and lived in this suburb of Philadelphia.

Mr. Yeaworth, who was known as Shorty, was traveling in Jordan when his
vehicle went off the road near Petra, said his wife, Jean Bruce Yeaworth.

"We think he fell asleep," she said.

Mr. Yeaworth was working on an entertainment complex in Jordan called
Jordanian Experience at the Aqaba Gateway, which is to open next month.

He often struggled with his legacy as director of the camp science-fiction
classic "The Blob," much of which was filmed in his backyard in
Pennsylvania. "He was not very proud of it," his wife said.

But fan adoration of the film endured. Last week the annual "BlobFest"
tribute was held in nearby Phoenixville at the Colonial Theater, where a
scene was filmed of moviegoers screaming and fleeing the phlegmatic monster.

Mr. Yeaworth graduated from Franklin and Marshall College and also studied
at the University of Pennsylvania and at the Temple University School of
Theology.

He produced more than 400 education, entertainment and motivational films,
including releases by Warner Brothers and Universal Pictures.

"The Blob" was an experiment for Good News Productions, which later became
Valley Forge Films. The company focused on religious fare, hoping to make
feature films. The studio complex was sold in the 1970's.

Mr. Yeaworth was an elder in the Presbyterian Church. For 25 years he took
tours to the Middle East and aspired to help bridge the gap between Arabs
and Israelis.

In addition to his wife of 59 years, he is survived by five children, 11
grandchildren and three great-grandchildren."

</>