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Baron Ambrosia: From da Bronx.
a self-proclaimed “quaffer of culinary consciousness” and travels around New York City, mostly in The Bronx, documenting various ethnic cultures and their indigenous cuisines, represented typically by the small food establishments (including restaurants, food trucks, street vendors, and grocery stores) he visits. Baron Ambrosia has appeared in Fornal’s self-produced video podcast Underbelly NYC and currently stars in the public-access television cable TV channel BronxNet‘s Bronx Flavor.
Their MEAT ISSUE mentions the Big Apple Market on Jeff Davis. Who let them off their West End tether? Next they’ll be reviewing the Guate bars in that neck of the woods.
It should be noted that Big Apple’s fish market can be rather aromatic in the summer. And they usually have the widest selection of dried beans in the area. Flor de mayo, Mayacoba, Canario, y mucho mas! And they often have tins of Caldo de Garrobo (iguana soup) which is said to be an aid in combatting hangovers and an aid for impotence.
A chicken ain’t nothin’ but a bird by Louis Jordan and His Tympany Five.
Think I will cook some this weekend. Find me some virtuous chickens. Seguro que hell yes!
They call them “chicken paws” in some places. Jan 30, 2010. Recipe to follow…
When you use chicken feet to make stock, you are getting a lot of cartilage, which will make a very rich broth. Ever hear of calf’s-foot jelly? Same principal.
I changed the spelling for Ukelero..