Category: Eating

Happy Labor Day!

Class WarfareCliff Claven modeEatingLoafing

laborday[Originally published 9/2/2013, but lost when my stupid web host accidentally cancelled my account.]

The important thing to remember about Labor Day is that the word “labor” here does not mean “work,” it means organized labor, i.e.,  unions.  Labor Day was…well, let Professor Krugman give us a little history lesson:

It wasn’t always about the hot dogs. Originally, believe it or not, Labor Day actually had something to do with showing respect for labor.

Here’s how it happened: In 1894 Pullman workers, facing wage cuts in the wake of a financial crisis, went on strike — and Grover Cleveland deployed 12,000 soldiers to break the union. He succeeded, but using armed force to protect the interests of property was so blatant that even the Gilded Age was shocked. So Congress, in a lame attempt at appeasement, unanimously passed legislation symbolically honoring the nation’s workers.

It’s all hard to imagine now. Not the bit about financial crisis and wage cuts — that’s going on all around us. Not the bit about the state serving the interests of the wealthy — look at who got bailed out, and who didn’t, after our latter-day version of the Panic of 1893. No, what’s unimaginable now is that Congress would unanimously offer even an empty gesture of support for workers’ dignity. For the fact is that many of today’s politicians can’t even bring themselves to fake respect for ordinary working Americans….

(emphasis added).

I know that these days it’s not kewel  to speak well of unions.  And a lot of that of that is labor’s fault – some of them have become bureaucratic, some were taken over by organized crime for their juicy pension funds, but mostly they did not understand the relentless propaganda that the 1% would employ against them and they failed to rebut it.  They assumed, incorrectly it turns out, that reasonable people would ignore the nonsense, such as “right to work” for peanuts laws. 

People forgot that their income is my spending, and my income is their spending.  If I (or a bunch of us) stop spending because I’m laid off, or I lose my house, or I’m sequestered, then your income goes down too.  You’re better off when we’re all better off.  Even crusty old arch-conservative Henry Ford understood this.  When confronted by his fellow top-hat-wearing one-percenters over the $5 a day he paid for his factory workers, he supposedly said:  “I got to pay them $5 a day.  If I don’t, they can’t afford to buy a Ford.”

Back in the 1950′s and 1960′s about 35% of American workers were unionized.  It was not so coincidentally, the peak years of the American middle class. Union membership fell off in the 1980′s and the middle class has been dwindling along with it. The data is clear in these two charts to ruin Labor Day.  Wages as a percentage of GDP (the overall economy) are at an all time low.  Blame it on de-unionization, tax policy, or to a lack of investment in education, but for whatever reason, gains in productivity have not translated into higher wages.

Here’s some Labor Day music from Irish commie union thugs the Dropkick Murphys.  Happy Labor Day!

El Az Chicken Enchiladas!

EatingHeart AttacksRecipes

Delicious chicken enchilads in front of Amandas unfrosted pumpkin cupcakes that are liable to get all dried out and eaten. Brenda getting ready to eat and watching the TeeVee.

I made one of my favorite things tonight:  Chicken Enchiladas a la El Azteco.  El Azteco, or “El Az” as it reverently called, is a tex-mex restaurant in East Lansing, Michigan, home of Michigan State University.  When I attended MSU back in the stone age, El Az was a dingy basement restaurant on M.A.C. St., which is off of Grand River Ave., right across from the Student Union.  Now, El Az is a full-fledged 2 story restaurant about a half a block from its old location that features rooftop dining and pretty much the same wonderful food that I enjoyed 30 something years ago.

They had 2 kinds of chicken enchilada.  One had a red sauce, and it was okay.  The other was called “chili verde” and a  green and white sauce (get it?  green and white?  MSU?) that was hotter.  That’s the one I liked.  I found a recipe on the internet that is allegedly from an ex-employee of El Az.  It sounded completely crazy, but when I made it, well, that was it!  Here’s the recipe.  It makes way too much food, so you can cut the recipe in  half, or better, just freeze half of the sauce and chicken for future eating.

1. Chicken.  You need a mess of chicken, like 4-5 pounds.  So I used thighs because of, you know, the cheapness, and they have a lot of flavor.   Boil the chicken until tender.  It’s best to boil with some celery, carrots, onions, and tomato paste, but you don’t have to.  When it’s done, shred it with 2 forks and put it in a bowl.

2. The sauce. Chop off the stems from 10-12 jalapenos.  You can remove the seeds and pith from the peppers if you want a milder sauce, or leave them in for a hotter sauce, or remove half of them for a medium sauce.   Put the peppers in a food processor and process. You need 2 cans of cream of mushroom soup.  No, wait!  Don’t go away.  I know It sounds nuts, but work with me here.  Add the 2 cans of soup to the peppers, then add a 16 ounce container of sour cream.  Add 2 or 3 tablespoons or so of cumin depending on your level of cumin love,  and a 1/2 cup of water.  Stir.

Heat a corn tortilla in pan & flip it over so it’s soft.  put in a little chicken and some shredded cheese and roll it up like a fat cigar.  Put it in a baking dish.  Do this many times until the pan is full.  Spoon the sauce over the enchiladas and cover with grated cheese.  You can put some scallions on top if you want. Then bake at 350 until the cheese starts to brown.  Eat the enchiladas.  Yum!

Detroit Coney Wars

Eating

American and Lafayette
Detroit coney joints – American and Lafayette

I was watching the Michigan-Michigan State game yesterday (28-14 MSU – heh) and during halftime was flipping though the channels and stumbled upon the Travel Channel’s “Food Wars.” The episode was “Detroit Coney Wars – American v. Lafayette.”

Although I was a big Athens fan during my misspent youth, that was simply because it was the closest. I’d be eating sooner. You understand. But American and Lafayette are the originals – a kind of Mecca for coney connoisseurs. Plus, they sell beer.

American Coney Island opened in downtown Detroit in 1917, by Greek immigrant Gust Keros. Keros and his brother got into an argument quite soon after and split their restaurant into two parts–the present day Lafayette and American Coney Islands, which are next door to each other. Both restaurants are still owned by the descendants of the two Keros brothers.

In the Food Wars episode, they had fans from each restaurant voting based on a blind taste test. To the credit of the fans, they all chose their preferred restaurant in the blind taste test, even though the coneys each restaurant serves are almost identical. The tie was broken by a food writer from one of the newspapers who voted for American.

coney

Red Velvet

Bawndo! It's what plants craveClown shoesEatingFamilyGeneral StupidityRecipes

Sorry, forgot to post for a couple days. I know you’re clicking the page all day long hoping for a post.  And I disappointed you.  Again.  Well, dry those tears, here’s something boring and banal!  At last!

Amanda invited John over for dinner. Gabe, Erin and Julian were supposed to come over, but Gabe isn’t feeling well, so they stayed home. Too bad – their loss. Amanda wanted a chuck roast, natch’. So we had that, potatoes and gravy, and those garlic beans everyone seems to like. And a red velvet cake. Yum!  Good food and interesting conversation – a good night.

Oh, on a humorous note, while I was making the gravy, I unscrewed the pepper cap on one of those huge Costco bottles of pepper and, funny thing, someone had removed the plastic strainer from the bottle so I dumped about a pound of pepper into the gravy.  HA!  It’s funny because it didn’t happen to you!  So we had powdered gravy mix instead.  Delicious!

Last time we had the beans, Erin wanted the recipe, so here you go:

1# green beans – French style are nice
3 tablespoons or so soy sauce
1 tablespoon or so balsamic vinegar
1 teaspoon sugar or Splenda
2 tablespoons or so sesame oil
2 teaspoons of crushed garlic

Steam the beans until tender, but not too soft. Cook the garlic for a minute or so in the sesame oil. Mix up the soy sauce, vinegar, and sugar and dump that in with the oil and garlic, then add the beans amd mix them up so that they are coated with the sauce. Eat the beans.

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