The Palm Beach Post from West Palm Beach, Florida on November 21, 1968 · Page 45
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November 21, 1968

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The Palm Beach Post from West Palm Beach, Florida · Page 45

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West Palm Beach, Florida
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Thursday, November 21, 1968
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Page 45
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FN6-Post & Times. Thursday. Nov. 21. 1968 DEWLine Crew Hoping For Roast Artie Owl 1 4 7V t w. V 1 V V POINT BARROW. Alaska -On Thanksgiving, while most of us are sitting down to a traditional turkey dinner, another group of Americans may well be enjoying somewhat more exotic fare even so rare a delicacy as roast Arctic owl. These are the hearty souls the radar and communications technicians of the U.S. Air Force's Distant Early Warning Line stationed north of the Arctic Circle who have cultivated tastes peculiar to this deep-freeze environment. Of course, this will be a matter of choice because Federal Electric Corporation. International Telephone and Telegraph Corporation worldwide service associate which has operated and maintained theAlaska-to-Greenland DEWLine for the Air Force since 1956. has prepared the standard Thanksgiving menu for the Point Barrow and other 32 DEWLine sites. However, while the menu was prepared at FEC's headquarters in Paramus. New Jersey, just as it is day-in, day-out. year-round, the Arctic chefs are advised to modify or embellish the repasts at will to accommodate the tastes of the majority at each site. As a matter of fact, there are special tastes on the DEWLine that challenge the chefs who have been tabbed by DEWLine Chaplain Reverend Paul H. Maurer as the "finest chefs in the world." and he lavishes praise on their wide range of culinary skills and repertory of exotic dishes. Available for this group of "Tundra Pilgrims." as Chaplain Maurer jokingly refers to these FEC civilian employes who work under such severe conditions as 30-knot winds and 30-below zero temperatures, are some extraordinary tidbits. To start with there is a group of men here who exhibit a taste more elite than all the others. This select fraternity waits patiently for the ultimate in well-dressed protein: roast Arctic owl. These birds rarely wander by a DEWLine site, but once in a while the gods are kind, and an owl materializes in the kitchen, usually in the form of a gift from an Eskimo villager. Preparation of the Arctic owl as a dinner-table item proceeds with the solemnity of a voodoo ritual, supervised by fowl-fanciers of an exceptional breed. It is broiled and basted with tender, loving care until the wisest man in the group indicates that the time has come to dine. Then months of frustrated waiting is redeemed by the taste of the world's rarest poultry. Then there is the Eskimo muktuk. which means whale meat. No one at Point Barrow misses chow when muktuk appears on the menu bulletin board. When broiled slowly and flavored slightly, it tastes like the choicest venison. Another Thanksgiving favorite on the DEWLine is bannock, or sourdough pancakes. They are like nothing Grandma ever made, or ever tasted. But they go big here, and the chefs enjoy the challenge. Whether it's Thanksgiving Day or not. seal meat is a cause for rejoicing among many DEWLiners. Another spirited group swears there is nothing like polar bear steak. Squaw candy, as DEWLiners call smoked salmon, is also popular. The Arctic char, called by DEW'Liner connoisseurs "the most delicious sea-creature north of Penobscot Bay.'" has developed an especially enthusiastic following among these gourmets. But unfortunately, during the long winter night when rctic char fishing is impossible, many DEWLiners can nly dream succulent dreams !n which "visions of Arctic char filets dance in their heads." But then when all is said and done, nothing is too good for the FEC crew that mans the DEWLine around the clock guarding the Nortlv' American continent against a" possible sneak bomber attack launched over the polar cap. If, M&k 1mBfaM;,a,r!r'- This Combo Gets The Male 1 of flavors. By adding crisp salad greens and bits of cooked bacon to the potato salad just before it's served, you get a pleasing crunch and freshness of flavor. What's more, the salad is pretty, too. Working wives: Hot Potato Salad with Franks Casserole can be ready to serve in minutes! The salad goes together in a jiffy if the potatoes are cooked ahead of time or if canned potatoes are used. And of course, one of the advantages of fully cooked franks or Today's By GAYNOR MADDOX NEA Food Editor Judging from observations of restaurant clients, today's youths are better-mannered than those of the tion days. They don't boast or show ot t so much. Thev drink Exotic ingredients aren't needed to make a man-pleasing meal. Take a tip from famous German restaurants and other restaurants that cater to male preferences. Use familiar foods such as bacon and potatoes to make a zippy, hot potato salad, and team it up with what youngsters consider the best of the wurst fully cooked, protein-rich franks. You'll like this great blend ' I rvl ' "J f wieners is that they heat quickly. Another advantage you will want to remember the protein in hot dogs has the same value for building and maintaining healthy bodies as the fanciest cut of meat. HOT POTATO SALAD WITH FRANKS Vi pound sliced bacon, cut into 1-inch pieces 4 cups sliced cooked potatoes 1 cup thinly sliced celery 1-3 cup sliced green onion Youth High On Manners Hi Vote 1-3 cup drippings into large trypan. Add potatoes, celery and onion: mix carefully. Mix flour, sugar, salt, paprika and mustard; stir in water and vinegar and stir until lump-free. Pour over potato mixture: cook until liquid thickens: mix carefully jas needed. Fold in greens and '2 of the bacon. Spoon into serving dish; circle with whole or half franks or weiners. Sprinkle remaining bacon overall. Yield: 6 servings. like, they will order next time. They want a variety of food and keep seeking dishes that please them. It's no longer just steaks and chops. I call that an advance in social living." he observes, adding. "It is surprising how much wine they order, too." "It is not enough just to satisfy hunger any more. Young and old alike demand well-cooked, good-tasting food whenever they eat out in restaurants, coffee shops, roadside stands. The old-fashioned hamburger joints are failing, for example. But not the meticulously run new-type places along the highways where for 20 cents you can pick up a good hamburger, tasty roll, mustard, sliced pickle, hot and packaged. Modern in treatment, not sloppy and not quick and dirty. That's the demand of today, no matter how high or how low the price," he observes. "They expect something they will enjoy. The competition for the American food dollar is driving up our standards." Jan Mitchell, who lives in New York with his wife, a former English actress, and their three young sons, has a low opinion of mothers who feed their children frozen packaged dinners. But he does realize that manufacturers do cater to them. GRATOR 2 tablespoons flour 2 tablespoons sugar 2 teaspoons salt 1 teaspoon paprika ft teaspoon dry mustard 1 cup water A cup vinegar 3 cups torn spinach, Romaine or lettuce leaves 1 pound franks or weiners, heated Pan-fry bacon slowly until crisp, turning pieces as needed to brown evenly. Remove bacon from drippings; drain on absorbent paper. Measure "As to the young, their eating habits have changed also. The new generation is more adventurous. They will order items on Luchow's menu they never heard of such as Och-senmaulsalat ibits of tongue in aspic" or Schlemmersch-nitte (raw beef and caviar'. They may not eat all of each item. But those things they JAN MITCHELL fuinnn t iiii )US0A 1 choice ) USDfl BJVVI choice meats I M m GATOR A Complete Food Market OPEN 7 A.M. - 8 P.M. 7 DAYS A WEEK Choice & Prime Singer Island Aged Steaks Blue Heron Cut to Order Boulevard PRICES GOOD - THURS. - FRI. - SAT. much better, too. So observes Jan Mitchell, noted restaurateur and owner of Luchow's in New York. "That may be due to two factors. First, they don't depend so much on their parents tor money. Most of them work every summer. Many work also during the school year whenever they have time. As a result, they have their own spending money. This gives them a much greater sense of independence and assurance." he says. "Second, the changing attitude toward sex. Thirty years ago. sex was quite a production. Everything was concentrated on making the grade entertainment, flowers, gifts. Now sex is part of life. Boys and girls take it more in stride. Its just another factor in life, other interests are sports and eating well. This attitude gives much more emotional leisure; they can enjoy each others' company in a restaurant without anxiety." Mitchell, who besides owning Luchow's. rated as one of the great German restaurants in the world, is actively engaged in art collecting contemporary, old masters, ancient and pre-Columbian. He is on the finance committee for the United Nations, a director of ANTA and president of the 14th Street and Union Square Association. "Our living habits have changed drastically. Due to our American affluence, the number of restaurants have tripled since World War II. People can afford more and they demand more. Good preparation and variety is the order of the day. Enjoyment of food has become a normal everyday pastime. Look at the sale of cookbooks. Time was when most stores featured 12 cookbooks. Today, some display 300. each specializing in some particular variety of food preparation. Twenty years ago only basic cookbooks sold." hesavs. WAYNE FARMS U.S.D.A. GRADE A QUICK FROZEN TOM TURKEY 39 u ire LONG ISLAND U.S.D.A. QUICK FROZEN DUCKLINGS WAYNE FARMS U.S.D.A. GRADE A QUICK FROZEN HEN TURKEYS lb. 45 10- 16 IBS. 53 LB. GRADE A 79 8 OZ. SIZE OCEAN SPRAY CRANBERRES PKG. 39 IGE. STALK 5 lis. 39 1 Save 10c on New Kot ex Plus The napkin that protects like two, feels like one. 1095 N. Military Tr W.P.B. 683-681 1 HOME FREEZER MEATS SIDES HIND FOREQUARTER lb59 lb69 lb. 49( CUT & WRAPPED TO YOUR SPECIFICATIONS FRESH FROM HUDGINS SELECT OYSTERS 'georgIa" SWEET POTATOES 10 - PASCAL CELERY RED BLISS POTATOES NO DOWN PAYMENT BUDGET PlANf"" STORE COUPON Save 100 on new Kotex Plus SSVrliJ?! Mr. Dolr.- For prompt payment nd ijc ; thii coupon to Kimbfrty-Clark Cor port- ' tion. Boi 2, Clinton, lowi. Thty will pay you In ttnU (10) pint 2t hindlini, providing coupon u rcdnmid in Koordincn with our consumer oiler, invoice provmt purchite of rumcient tlock to cover coupons lubmitted muit be shown upon request. Cash value 120 of U. The consumer must pey any teles lai involved. Offer void wherever restricted, prohibited, or license is required. Limit ono coupon to 0 customer. NCHOW Offer eplres une 1, 1M. Offer iood only In U S A. - 2401 AVE, ., RIVIERA REACH freedeuve? 844-5866 us. choice $iQ9H0M 4QQ SIRLOIN STEAKS In. HAM LOAF 3US.I U S. CHOICE DELICIOUS PORTERHOUSE $119 CHICKEN RQt T-BOKE STEAKS 1 " UVERS 3 BABY fA OSCAR MAYER 1 A SPARE RIBS 59; I Bologna 6ll3S. NORTHERN 4 Ma WXEDRmAB RADISHES SiJSl IDAHO BAKED POTATOES 5lbs.59 KIM tULT-CLAUK THI riNiT FEMININE MOTICTION COMC1 MOM GRATOR GATOR 1245 E. Blue FOOD MARKET Heron Blvd.

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