Taste of Schenectady SPRING 2019

The gourmet food and lifestyle connection© 

& BEYOND 

HALAL & KOSHER 

BUTCHER SHOPS 

Fresh Goat and Exotic Meats 

GRILLED AMRITSARI & MORE! 

36 Mason Jar Spice Collection 

A STATE OF ISRAEL 

Took from 1917 to 1948 

OVERLOOK LODGE 

Bear Mt. State Park and West Point 

SILENT WARRIORS 

The Vietnam Memorial Traveling Wall 

AMERICA: The Watchdog on 

Peace and Sustainability 

tasteofschenectady.com 

COOKING +SHOPPING + SAVING +KIDS + health + family + HOME+ HUMAN RIGHTS+ WORLD

Contents and a few spotlights 

16 

A STATE OF ISRAEL TOOK 1917 TO 1948 

The Balfour Declaration was a public statement issued by the British 

government in 1917 during World War I announcing support for 

the establishment of a “national home for the Jewish people” in Palestine. 

In 1922, the British gave 77% of the land to the Arabs. 

VIETNAM MEMORIAL 

6 

10 

Silent Warriors illustrates the camaraderie among 

the men and women who served their country in the 

war. It honors those who gave the ultimate sacrifice. 

SEPHARDI JEW CURRY GOAT 

Cholent is uniquely Jewish. It was created because 

Jewish law does not permit cooking on Sabbath. 

08 

The Mission of Taste of Schenectady® and Beyond 

is to inspire people to support family owned 

and independent restaurants & gourmet food 

and lifestyle businesses—as well as our local community 

and ALL of its people. 

TasteDineAndShop.com 

18 

2 Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 4

Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 4 

3

publisher’s note 

Peace & Sustainability for Christians, Hindus, Jews, Muslims and All 

By Food and Travel Editor and Publisher David Long, Jr. 

Spring is a time to commemorate the 

many sacrifices that Americans have 

made... Memorial Day is observed on the 

last Monday of May, honoring the men 

and women who died while serving in the 

U.S. military... It originated in the years following 

the Civil War and became an official 

federal holiday in 1971. The Civil War, which 

ended in the spring of 1865, claimed more 

lives than any conflict in U.S. history and 

required the establishment of the country’s 

first national cemeteries. By the late 1860s, 

Americans started decorating graves of 

fallen soldiers with flowers and prayers. 

Culture is defined by customs, clothing, 

food, music and a plethora of religions. We 

use the term “Hinduism” in this issue to 

encompass all of its offshoot religions. 

As people of the world seek to find new 

ways to guarantee sustainability, environmentalists 

have been looking to food 

sources that are universally consumed. 

In this issue, we focus on food and recipe 

solutions for Hindus—dals and subzis and 

vegetables—and pastured goat meat for 

Christian, Muslim & Jew carnivores. 

Certified Food Protection Professionals 

TRAVELING VIETNAM MEMORIAL WALL 

(CFPP) like myself play a vital role for all 

people who seek sustainable food. During 

the Vietnam War, Cambodia made a secret 

deal with Communist Hanoi for the purchase 

of rice to open its port for weapons 

shipments to the Viet Cong (1957 to 1976). 

My family has fought since the American 

Revolutionary War to protect our Sovereignty 

from European aggression. You 

may not recognize the threat of Fascism 

and Socialism , but many Americans do. 

U.S. troops have fought to ensure that 

global citizens have access to energy, food, 

medicine, shelter, safety and transportation 

of railways and transit—endangered 

by despots, terrorists, and tyrants. 

Enjoy the articles and recipes in this issue. 

But most importantly this Memorial Day 

and D-Day (June 6th), let’s not forget the 

sacrifice of our USA troops, who fought 

Communism, Fascism and Nazism. 

Thanks for reading Taste of Schenectady® 

Volume 4 • No. 4 

Food & Travel Editor 

David J. Long, Jr., CDM, CFPP, KOFC, FOI, FOP 

Copy Editors & Layout 

Sarah Jasmine and Michelle Minix 

Contributors 

Francis Kelly • Jack Ryan • Ed Woods 

Photographers 

Patrick Ray and Ed Woods 

The Taste of Schenectady® is a registered trademark with the 

United States Patent and Trademark Office (USPTO). 

This publication is protected by copyright. The cover and all the 

contents, plus any special issues are fully protected by copyright 

and cannot be reproduced in any manner without prior 

written permission from the Publisher. 

©2014-2019 All Rights Reserved, Taste of Schenectady®. 

Photo by Ed Woods, USMC 



5


SILENT WARRIORS 

the Memorial Traveling Wall 

“When the soldiers returned from Vietnam, there were no parades, no celebrations. So 

they built the Vietnam Memorial for themselves.” 

General William Westmoreland • Article by Ed Woods 

The people in Vietnam 

during the war were 

dirt poor in the villages. 

Food supply was a far 

cry from Bành & Pho 

that Americans view as 

Vietnamese cuisine.” 

The Vietnam Traveling Memorial 

Wall is a three-fifths replica of 

the Vietnam War Memorial Wall in 

Washington DC, standing six feet 

tall in the center and covering almost 

300 ft end to end. This traveling 

Memorial stands as a reminder of 

the great sacrifices made during the 

Vietnam War. It was made for the 

purpose of helping heal and rekindle 

friendships, and to allow people 

to visit loved ones near their home 

town, who may be unable to make 

the trip to Washington. The Wall is 

part of Vietnam and all Veterans of 

Brevard County, and the Wall travels 

the country throughout the year. 

https://www.blurb.com/b/5433238-silent-warriors 

Silent Warriors is about its visit to 

Key Largo, Monroe County, Florida. 

Silent Warriors illustrates the 

camaraderie among the men and 

women who served their country 

in the war. It will show you sorrow 

and dignity, volunteerism at 

its finest, and showcase the love 

and honor given to those who paid 

the ultimate sacrifice. It is not a 

book to be enjoyed. It is meant to 

pay tribute to the more than 58,000 

names on the Wall. Silent Warriors 

is dedicated to the memory of those 

names, to all living veterans of our 

wars, and to the countless volunteers 

who created a learning experience 

to all who visited the Wall. 

It is also dedicated to assisting those 

Vietnam Veterans who still live on the 

dark side of life due to their service 

during the war. BTW: Please don’t 

say “Happy Memorial Day” to a war 

veteran or family member—they 

may have lost a friend, brother, 

son, mom, dad, or daughter, in any 

war America has joined to protect 

the freedoms that some abroad and 

here take for granted. 

The proceeds from the sale of this 

book will go to Veterans charities. 

Edward Woods, 

United States Marine Corps 

Vietnam 1966-67 


7


Indian-black salt chicken 

with Kashmiri Spice Rub 

Until you make dry rub chicken thighs with black salt, kashmiri powder, garlic, 

shah jeera, and turmeric with chilies, you haven’t grilled! 

I saw this grill pan at Bel Cibo Bistro’s 

closing sale, and had to have 

it! However, it was not until I decided 

to experiment with preparing a 

mixed grill of Indian subcontinent 

spices that I truly loved the pan. 

Chefs are always deep frying herbs 

and slices of fresh lemons in their 

restaurants—I did it in my day 

working as a chef. Yet, I never knew 

how intense the flavor would be to 

dry grill fresh lemon slices, mint 

and Thai chilies with black salt. 

Indian black salt, or kala namak, 

is an Indian volcanic rock salt. It is 

known by many names including 

Himalayan black salt, sulemani 

namak, and kala loon. It is commonly 

used in Pakistan, India and 

other Asian countries. It starts out 

as Himalayan Pink Salt and is then 

heated to extremely high temperatures 

and mixed with Indian spices 

and herbs including the seeds 

of the harad fruit, which contains 

sulfur. It also contains trace impurities 

of sulfates, sulfides, iron and 

magnesium, which all contribute 

to the salt’s color, smell and taste... 

It is considered a cooling spice 

and it is used as a laxative and to 

help digestion and poor eyesight. 

Combine black salt with Kashmiri 

powder, granulated garlic, turmeric, 

and shah jeera (black cumin 

seeds), and you’ve got an exotic 

spice blend that is an aphrodisiac. 

Indian black salt is savory with an 

umami flavor and hard-boiled egg 

taste—perfect for poultry dishes. 

Finish the dish with a good EVOO. 


9

Grilled Tilapia Charmagaz Medley 

Charmagaz consists of musk 

melon seed, water melon seed, 

pumpkin seed, and cucumber 

seed. Literally translated: Char 

means 4, and Magaz means 

intelligence—for better diabetes 

control, digestion, healthy 

skin, and sexual health. Magaz 

seeds are full of fatty acid 

like oleic acid and linoleum 

acid, which help to make 

your skin glow. The seed 

oils prevent the clogging of 

skin pores thus refreshing 

and rejuvenating your skin. 

Magaz seeds have arginine, 

which is good to boost your 

sexual drive. The presence of 

lycopene in the seeds is good 

for sperm formation, if you 

and your wife are looking to 

get pregnant. The seeds are 

good for diabetics by lowering 

down the sugar in blood. 

Method: Take 2 Tb of Magaz 

seeds and boil them in 1 quart 

of water for 1 hour. Strain it 

and drink the same like tea. 

People who suffer indigestion 

from raw onion or garlic, 

should cook with asafoetida, 

which is an ingredient used in 

pickled masala recipes. 

I am not a doctor, and these 

tips are ONLY a suggestion— 

you should consult with your 

doctor and a nutritionist. 

RECIPE INGREDIENTS 

4 Tilapia fish fillets 

1/2 C chickpea flour 

2 Tb Kashmiri powder 

1/4 C Charmagaz seeds 

1/4 C Pickled Masala 

1 tsp black salt 

1 tsp Ajwain (caraway) seeds 

1 tsp garlic ginger paste 

1 Tablespoon EVOO-plus 

2 Tablespoon butter or ghee 

1/2 C pistachio nuts meat 

1 C fruit medley, frozen 

1 Tb fresh coriander puree 

4 chili & limes, mint (garnish) 


I promised our readers on Facebook 

that I would develop healthier 

recipes for the three different 

doshas (body types, personality 

and traits) of Ayurvedic cooking 

(traditional Hindu system of 

cooking and holistic medicine). 

“Fish Amritsari” is Punjabi Fried 

Fish with Lemon that is placed in 

a thick batter and deep fried in oil. 

I decided not to deep fry the fish, 

and instead adapted the recipe for 

grilling indoors or outdoors, and 

kicked the ingredients up a notch! 

All the aforementioned ingredients 

are in this dish for you to reap 

the maximum benefit of the charmagaz 

and pickled masala spice. 

METHOD 

Add the Kashmiri powder, charmagaz 

seeds, ginger garlic paste, 

black salt, ajwain seeds, and 1 Tb 

of EVOO to the chickpea flour 

to make a paste. Drizzle a little 

more EVOO over the fish fillets, 

and press the paste onto the face 

of each fillet. Grill the chilies. 

Heat the grill pan and spray 

with vegetable oil. Place the fish 

fillets paste side down on the 

grill. Press more paste on the 

other side of the fish and cook 

for 3 minutes per side. Add the 

butter, pistachio meat, coriander 

puree, fruit and pinch black salt 

to a wok and sauté 2 minutes. 

Plate fish, and top with the nut 

and fruit medley. Garnish with 

chilies, lemon wedges & mint. 

GRILLED FISH AMRITSARI 

is healthier than the deep fried 

Punjab fish snack that is coated in 

a very thick gram flour batter. 


11

DIY 36 MASON JARS 

“East India Company” 

Spice Kit Collection 

Chicken Tikka Masala is perfect for barbecue grilling 

My oldest brother is a Hindu. He 

lives in India, where he is studying 

under a famous guru. I am a 

Christian, and live in upstate New 

York, where there are some great 

restaurants that I frequent to enjoy 

ethnic food and Naan—like Madina 

Sweets & Restaurant, located at 295 

Central Avenue, Quail St Station, 

in Albany, New York, next to the 

outdoor parking lot. 

Madina Sweets and Restaurant’s 

Lunch Buffet is only $6.99 (MON- 

FRI, 11-3pm), $7.99 (SAT&SUN), 

and Dinner (FRI&SAT 5-9) $9.99. 

I started cooking Punjabi Indian 

foods for Hindu, Muslim and Sikh 

executives, and other dignitaries, 

as part of my job as a contract manager 

in Lanham, Maryland (1996 to 

1998). Nearby was Forte Meade and 

the NSA, and Washington, DC. 

I reprinted this story and a 

few recipes, because I want 

to inspire people to build their 

own tandoori oven, and cook 

Indian food as BBQ outdoors. 

The partition of India, in 1947, 

eventually accompanied the 

creation of two independent dominions, 

India and Pakistan. The 

Republic of India was established 

in 1950, and the Islamic 

Republic of Pakistan, in 1956. 

In 1971, after the Liberation 

War, Bangladesh came into 

existence. People from Middle 

East countries, and Caribbean 

people, consume large amounts 

of goat meat—creating a greater 

demand for goat in the U.S. 


INDIAN CONDIMENTS 

Have you ever wondered how 

to make Chicken Tandoori, the 

Raita, Red Onion Chutney & 

Tamarind Sauce served on Indian 

restaurant buffets? The recipes 

are alot of fun, and the toasted 

Indian spices, crushed in a pestle 

and mortar, are a therapeutic and 

yummy workout. 

RED ONION CHUTNEY 

Prep: 10 min. • Cook: 5 minutes 

Sauté all these Ingredients: 

2 lb red onions, chopped 

2 Tb ghee, melted in pan 

1 Tb cumin seeds, toasted 

4 Tb Kashmiri powder 

7 oz. tomato paste 

1 tsp black salt 

Chill and serve cold. 

Raita and Red Onion Chutney 

BUY LAMB AT RAMESH WEST INDIAN AMERICAN GROCERY STORE 

822 Crane St, Schectady, NY • (518) 372-2332 

Homemade Raita, and Red Onion 

Chutney—and fresh made Tamarind 

Sauce—sure makes Indian food 

dishes like Goat or Lamb Korma 

and Tandoori a sensational Punjabi 

restaurant-style Indian dinner at 

Home! Raita is the common name 

of that yummy cold condiment, 

originating from the Indian subcontinent, 

made with dahi (yogurt, 

cucumber, salt, scallions, fresh mint 

& fresh coriander) that cools your 

tongue when dining on spicy 

Indian food. To make; seed and 

salt minced cuke to drain liquid, 

mix ingredients and chill. 

Tandoori Chicken is a famous Indian 

poultry dish prepared by brining 

and then marinating raw chicken in 

a yogurt and multiple masala spice 

blend...It’s cooked too dry on long 

spits in a 900˚ F tandoor (a vertical 

clay oven fueled with charcoal). You 

can make juicier Tandoori at home 

in a 450˚F oven (see recipe). Tikka is 

made with butter/ghee and masala. 


13

Bear Mt. Inn & Overlook Lodge 

From prospective Cadet Candidates visiting the United States Military Academy to 

guided tours of historic West Point to top-notch shows and sporting events, there are 

numerous reasons to visit West Point... Stay at Bear Mountain Inn or Overlook Lodge. 

Want to visit West Point, or hike Bear Mountain 

State Park? The 24 guestrooms of 

Overlook Lodge are a hiker’s dream or a 

honeymooner’s delight. Relax fireside 

(seasonal) in the lobby, which boasts 

fabulous panoramic views of the Hudson 

River or retreat to the peace of your 

guestroom that has a perfect combination 

of calm serenity and upscale perks. 

Accommodations at Overlook Lodge 

feature: Accommodations with either 

one king bed or two double beds... 

The spacious room make it easy to 

unwind—whether you want to catch up 

on your favorite news or sports team on 

the 32” television with satellite TV. And, 

if you have to get some last-minute work 

done before starting your getaway, each 

room’s workspace has complimentary 

Wi-Fi high-speed internet. Each standard 

guestroom has a Kitchenette with 

microwave, and micro-fridge. Ask 

about Rollaway beds, available upon 

request (for a small fee). 

I always enjoy the Lodge, because it 

is conveniently located to West Point, 

and all that Bear Mountain State Park 

and Harriman State Park offers. 

Bear Mountain State Park is known for 

its picturesque hiking and biking trails, 

fun boat rentals, large underground 

pool, breathtaking views, and a gorgeous 

wooden carousel. The best part 

about the carousel, though, is that it’s 

only $1 per ride for kids; adults are 

FREE, if they’re accompanying children. 

Also free is Bear Mountain State Park’s 

Trailside Zoo. When my kids were 

young, I would make a day out of all 

these attractions alone. 

Pets are permitted at the Overlook 

Lodge with an additional charge. 

ABOUT THE 4 STONE COTTAGES 

The traditional Stone Cottages are 

perfect for anyone looking for an authentic, 

rustic mountain cabin experience 

without the expense of renting 

an entire cabin. Each of the four stone 

cottages is complete with a cozy front 

porch and a common living area with 

wood-burning fireplace, microwave, 

mini-refrigerator and dry bar. The 

common area connects six individual 

private guest rooms (each rentable 

under separate reservations) – with a 

queen-size bed, private bath, and 32” 

television. ADA-accessible. 


OVERLOOK LODGE 

Hiker’s Café is located inside the 

east entrance of the Bear Mountain 

Inn on the first floor. 

WEST POINT MUSEUM 

Military Academy museum 

with galleries showcasing history 

of the U.S. army, warfare 

& weapons. Highland Falls, NY 

(845) 938-3590 

ABOUT BEAR MOUNTAIN INN 

Overlooking the shores of Hessian 

Lake, the historic Bear Mountain 

Inn is listed on the National and 

New York State Registers of Historic 

Places. As the centerpiece of 

a unique park system that stretches 

from the edge of New York City 

through the Hudson Valley, the Inn 

was declared to be one of the “finest 

examples of rustic Adirondack 

architecture in America” upon its 

opening in 1915. Park employees 

using natural materials constructed 

Bear Mountain Inn. 

The stone used in the foundations, 

wall facades and the two remarkably 

large fireplaces was obtained 

from old walls on properties acquired 

for Bear Mountain State 

Park. Chestnut timber harvested 

from local parklands and milled on 

site was used for framing, certain 

trim, siding and floor coverings. 

The inn’s original cellar contained 

an electric lighting plant that was 

also used to furnish power for an 

escalator from the excursion boat 

landing to the plateau on which 

the inn stands. The main dining 

room offered “service equal to any 

metropolitan restaurant.” 

Throughout the 1930s and 40s, 

it was also not uncommon to find 

the times’ most popular entertainers 

headlining, like Harry James or 

Tommy Dorsey and His Orchestra. 

In 2005, Bear Mountain Inn closed 

for nearly six years for extensive 

renovations and to restore historic 

details and decorative motifs that 

were concealed or lost between 

the 1930s and 1980s due to 

changes to the floor plan. 15 luxury 

guest rooms and suites, and 

over 20,000 square feet of flexible 

event space were also included. 

Its 15 painstakingly renovated deluxe 

guestrooms and suites combine 

rustic mountainside elegance 

with all the creature comforts of 

home to make it the quintessential 

romantic Hudson Valley destination. 

Enjoy an eclectic mix of 

exquisite culinary creations, panoramic 

views and fine hospitality 

at Restaurant 1915 or a relaxing 

libation at Blue Roof Tapas Bar 

Upon a plateau overlooking the 

shores of Hessian Lake, the historic 

and rustic Bear Mountain Inn has 

always had hundreds of unique 

stories to tell. Today, you are invited 

to come and create your own. 

Bear Mountain Inn 

& Overlook Lodge 

99 Service Rd 

Tomkins Cove, NY 10986 

(855) 548-1184 

BEAR MOUNTAIN INN 

15 renovated deluxe guestrooms 

and suites combine rustic mountainside 

elegance (photo circa 1960). 

I always enjoy the 

Lodge, because it is 

conveniently located 

to West Point, 

and all that 

Bear Mountain 

State Park and 

Harriman State 

Park offers.” 


15

A State of Israel took 1917 to 1948 

HOW THE BRITISH ZIONISTS IN LONDON ACHIEVED A HOMELAND IN THE MIDDLE EAST IN 

1948, STARTED DURING WWI—THRU THE D-DAY NORMANDY LANDINGS & SIX DAY WAR 

In 1921, the British government in 

charge of the BRITISH MANDATE 

FOR PALESTINE, installed their FREE- 

MASONRY Ancient Arabic Order 

Nobles Mystic Shrine (AAONMS) 

Masonic brother Muhammed Husseini 

as the “Grand Mufti of Jerusalem,” 

an Islamic “religious” and 

political leadership position. 

Husseini was an advocate for Arab 

nationalism. Therefore by 1922, 

the British government gave seventy-seven-percent 

(77%) of the 

land in Mandate Palestine that was 

reserved for a Jewish homeland by 

the 1917 BALFOUR DECLARATION 

(made to the BANK OF ENGLAND 

and its BARON LORD ROTHSCHILD 

for the British Zionists in London) to 

the Arabs and Muslims. 

THE BRITISH ZIONISTS IN LONDON 

Chaim Azriel Weizmann (Hayyim 

Azri’el Vaytsman, Russian: Khaim 

Veytsman; 27 November 1874 – 

9 November 1952) was a Zionist 

leader and Israeli statesman who 

served as President of the Zionist 

Organization and later as the first 

President of Israel. He was elected 

on 16 February 1949, and served 

until his death in 1952. Weizmann 

convinced the United States government 

to recognize the newly 

formed STATE OF ISRAEL. 

THE BRITISH ZIONISTS DID NOT BACK 

DOWN AND CHAIM WEIZMANN, 

WHO HAD DEVELOPED MUNITIONS 

FOR BRITISH PRIME MINISTER WIN- 

STON CHURCHILL DURING WWI 

(AND PATENTED THE ABE PROCESS 

FOR MAKING GAS, ORDINANCE & 


GRAND MUFTI AND NAZIS 

The British government installed 

the “Grand Mufti of Jerusalem,” an 

Arab and Palestinian nationalist 

Muhammed 

al-Husseini 

became the special envoy 

to Germany’s NAZI 

SS. Hussein fled to 

Italy, and continued 

his contacts with the 

Axis powers from there. 

He met with Adolf Hitler 

in November 1941. 

RUBBER) OPENED MORE FACTORIES 

IN THE UNITED STATES OF AMERICA 

AND PUT PRESSURE ON THE BRITISH 

GOVERNMENT FOR THEIR PROM- 

ISED HOMELAND IN PALESTINE... 

Weizmann became a British subject 

in 1910. Weizmann is considered 

to be the father of industrial fermentation. 

He used the bacterium 

Clostridium acetobutylicum (the 

Weizmann organism) to produce 

acetone. *Acetone was used in the 

manufacture of cordite explosive 

propellants critical to the Allied 

war effort (see Royal Navy Cordite 

Factory, Holton Heath). Weizmann 

transferred the rights to the manufacture 

of acetone to the Commercial 

Solvents Corporation in NYC, 

in exchange for royalties. The Nazis 

rose to power with the signing of the 

1933 REICH CONCORDAT, signed at 

the Vatican between ADOLF HITLER 

and the CHURCH OF ROME. Fascist 

Italian dictator Benito MUSSOLINI 

was ADOLF HITLER’S mentor... In the 

1930s, Hitler and Fascist Mussolini 

established the ORDER OF THE 

SONS OF ITALY IN AMERICA (OSIA), 

in NYC. The Italian Masonic lodges 

were bankrolled by the Rothschilds. 

The D-Day Normandy landings on 

Tuesday, 6 June 1944 of the Allied 

invasion during WWII, began the 

liberation of Nazi-occupied France 

(and later Europe) from Nazi control, 

leading to the Allied victory. 

PUBLIC OUTCRY & TESTIMONIES 

put pressure on the British to stop 

supporting Fascism and Nazism, 

Hitler, and his mentor Mussolini. 

In February 1948, the British handed 

over control of Palestine to the 

Vatican’s “Apostolic Delegation of 

Jerusalem” in Lebanon and Syria, 

which refused to recognize the 

new State of Israel from May 1948 

until 1993. In November 2018, 

Israel’s Ambassador announced 

to the UN that the White House 

would roll out its much-anticipated 

Middle East peace plan in 2019. 


17

Though the slaughtering 

is the same, 

Jews, who follow 

kosher, do not pronounce 

the name of 

God on each animal 

they slaughter, 

Raising Meat Goats 

for sustainability 

A sharp knife is used to cut the oesophagus, the 

trachea, carotid and jugular in one smooth action 

In most metropolitan areas, you can 

dine and find butcher shops that sell 

goat meat and ethnic groceries. 

What is Kosher is generally Halal (except 

Muslims do not consume alcohol). 

But what is Halal is not Kosher. The 

Qur’an gives permission for Muslims 

to eat the food of the Jews, and thus 

Kosher meat is also Halal meat. 

Goats and Sheep are two different 

animals. Often sheep have wool 

whereas goats have hair, but there 

are hairy sheep, without wool, as 

well. To tell the difference, you 

can look at the tail— a sheep’s 

tails hang down—whereas a goats’ 

tails point upwards. RAMS are male 

sheep. Both EWES (the females) 

and RAMS may or may not have 

horns, depending on the breed of 

sheep. One way to tell the difference 

between male sheep (rams) 

from female sheep (ewes) is that a 

ram urinates from the lowest point 

of its belly (between its front and 

back legs), whereas a ewe squats 

slightly and urinates from under 

her tail. LAMBS (ewe lambs and 

ram lambs) are young sheep. 

Goat meat is a sustainable food, 

however 52 percent of the goat 

meat consumed is imported, 

primarily from Australia and New 

Zealand. Ordinary Americans have 

started to pasture raise goat meats 

for profit and sale as CSA farms. 

Kosher laws (Kashrut) permit the consumption 

of species that both chew 

their cud and have split hooves. This 

includes, cows, sheep, goats, bison, 

deer, elk and even giraffe, though beef 

and lamb are generally the most common 

meat in the kosher marketplace. 

A kosher certification agency is an 

organization that grants a hechsher 

(“seal of approval”) to ingredients, 

packaged foods, beverages, and certain 

materials, as well as food-service 

providers and facilities in which 

kosher food is prepared or served. 

This certification verifies that the ingredients, 

production process, and/or 


food-service process complies with 

the standards of Kashrut (Jewish religious 

dietary laws) 

The “shuk/souk” in Hebrew and Arabic 

respectively), is a vital part of the State 

of Israel’s culinary and social ecology. 

Today, U.S. shuks tend to be found 

in a city’s medina (old quarter). The 

word “mutton” is sometimes used to 

describe both goat and sheep meat. 

In our area, you will not find goat sold 

at major supermarkets. Instead, go to a 

Halal or Kosher market. 

STAR-K Kosher Certification is a 

guarantee that food products and 

ingredients meet all kosher requirements. 

This certification also authorizes 

the manufacturer to display the 

STAR-K emblem on the product to 

advertise its kosher status. The procedure 

for acquiring kosher certification 

is relatively simple. 

Until recently, most goats consumed 

domestically were dairy 

goats. But as the demand for goat 

meat grows, Americans are raising 

goats specifically for their meat. 

The most popular goats are Spanish 

meat goats, which are not 

purebred but a cross between 

native Texas or Spanish goats and 

Nubians, dairy goats that are also 

good meat goats. In 1993, the Boer 

goat, a South African breed was 

introduced into the United States. 

It matures faster than dairy goats 

and therefore is more economical 

to produce and has haunches that 

contain almost twice as much meat 

as those of the Spanish goat. 

There is no more fitting time than 

Memorial Day and the upcoming 

4th of July holiday to think about 

farming and supply & demand. 

America is the watchdog on the 

world for peace and sustainability. 

GOAT MEAT CUTS 

Goat accounts for about 6 percent 

of red meat consumption worldwide, 

and is a growing market. 

More Goat Review 

Gail Bowman was raised on a ranch in California. 

She, her husband, and kids, now live in Idaho. 

GAIL B. BOWMAN 

Gail B. Bowman received her 

bachelor’s degree in Education 

from California State 

University Northridge in 

1980 and worked in banking 

and teaching for many years. 

Raising Meat Goats for Profit 

(Paperback) 

by Gail B. Bowman 

Gail’s book is a wonderful resource 

for goat breeders, Raising Meat 

Goats for Profit includes Information 

about the meat breeds, How 

to get started with meat production, 

easy to use feed ration tables, 

real advice for new breeders, kid- 

ding and raising kids, how to sell 

your goats, up-to-date information 

about health and diseases, and 

a recipe book (250 pages of user 

friendly information)! In 2003, 

Gail established her new company, 

Health Food Emporium, and 

she has spent recent years learning 

about holistic health care and 

whole food supplements. Gail is a 

Senior Vice President with Beyond 

Organic, a Jordan Rubin company. 


19

Jewish Cholent is an oven-cooked curry 

When the Sephardic Jews of Spain were expelled in 1492, they took with them to North 

Africa the tradition of making cholent for the Sabbath. They cooked their overnight stew 

using local ingredients and flavors. Mutton replaced beef, and rice replaced barley. 

Cholent, chulent, 

hamin, hameen 

is a stew made on 

Friday afternoon 

that cooked uninterrupted 

until 

it was served as a 

midday meal on 

the Sabbath.” 

INGREDIENTS: 

Kosher salt 

1 medium-sized onion, sliced 

1 sweet bell pepper, chopped 

3 C chickpeas—plus basmati 

pepper • 1 tablespoon olive oil 

2 tsp turmeric • 1 tsp sugar 

1 tabelspoon cumin seeds 

7 cardamom pods, seeded 

2 cup tomatoes, diced 

1 large stick of cinnamon 

1 tsp fresh ginger or paste 

4 garlic • 1 stalk celery, chopped 

2.5 lbs boneless goat or lamb 

4 C water + 3 tsp baking soda 

OVEN METHOD 

This recipe is a 2 hour method for 

making Cholent anytime. Preheat 

oven to 375 degrees. Kosher salt and 

rinse goat meat. Place all the ingredients 

in a Dutch Oven and cook in 

oven for 2 hours. Remove from the 

oven, stir and check for doneness. If 

necessary, add a bit more water and 

return to the oven. Continue cooking 

until the goat is tender and the stew 

thickens. 

CROCKPOT METHOD 

Put all the ingredients into the crock, 

set to low, and cook 4-5 hours, stirring 

once or twice. Add chpped carrots, if 

you desire. I do not prefer carrots. 

ABOUT CHOLENT 

Cholent is uniquely Jewish. It was created 

because Jewish law does not permit 

cooking on Shabbat/Sabbath. To adhere 

to this religious observence, Jewish cooks 

began to create meat and bean stews in 

heavy pots that would slowly simmer 

inside a low-heat oven overnight. They 

would prepare the stew before sundown, 

cook it partially, and place it into the 

oven to continue cooking throughout the 

night. Cholent, chulent, hamin, hameen 

is a stew made on Friday afternoon that 

cooked uninterrupted until it was served 

as a midday meal on the Sabbath. 

Happy Anniversary State of Israel 



21

Subzi and Kashmiri Powder 

Chili powder is made from 

dried spicy red chilies that 

are ground. It is hot and is 

commonly used in Indian 

Subzi/Subza (vegetables). 

Kashmiri chili powder is 

very mild, and is made from 

milder dried chilies. Ground 

Kashmiri chilies instantly 

impart a vibrant red color to 

any dish with a hint of heat 

as well. Used preferably in 

British/Indian cooking. 

Instead of using food color 

that is often used to make 

Tandoori in many Indian 

restaurants, I use Smoked 

Paprika for intense smoky 

flavor and a natural red 

color. Kashmiri chili powder 

has 1,000 – 2,000 Scoville 

heat units. Kashmiri 

chili is typically used dried, 

as flakes or a fine powder. 

The color of Kashmiri blesses 

the food, bringing to life 

Punjabi curries, Tandoori 

Chicken, Mattar Gobi, and 

other Indian dishes. Jammu 

and Kashmir is a large region 

in the south- and southeast 

portion of Kashmir which is 

administered by India as a 

state. It is located mostly in the 

Himalayan mountains, and 

shares borders with the Indian 

states of Himachal Pradesh 

and Punjab to the south. The 

Line of Control separates it 

from Pakistan and China. 

To make Indian Subzi dishes, 

try spice combinations 

from our “EIC SPICE KIT”. 

MATTAR GOBI is Indian 

spiced shredded cabbage. 

PALAK PANEER is often 

prepared as spinach saag 

(pureed spinach served with 

Indian farmer’s cheese). 

Facebook.com/TasteofSchdy 



23

My Godfather Michael Aidala 

My late Sicilian godfather, Michael Aidala, hired me at the request of my late mentor, 

Daily Gazette and WRGB CBS6 28-year veteran news reporter, Dan DiNicola 

By David J. Long, Jr., KOFC 

Mr. Aidala always 

said, ‘David, watch 

what you put in 

your mouth,’ because 

he too was 

diabetic. He died, 

left unattended, 

in a Buffalo nursing 

home, choking 

on a sandwich.” 

Michael Aidala was the district manager 

of Cinema National Theaters 

for decades, and mentored many of 

Niskayuna and Schenectady’s youth 

who worked at the Mohawk Mall 

(now Mohawk Commons). He was a 

secular Franciscan, and like a second 

dad to me even before he became my 

godfather at Confirmation. Mr. Aidala 

always said, “David, watch what you 

put in your mouth,” because he too was 

diabetic. On March 6, 2018, he died, 

left unattended, in a Buffalo nursing 

home, choking on a sandwich. Age 

89, he was left unattended by the 

nursing staff having had Alzheimer 

Disease.”Beloved husband of the late 

Lidia (nee Mangravite), Mr. Aidala; 

devoted father of Linda Aidala (Bob 

Kieffer) and Thomas (Filomena) 

Aidala; loving son of the late Alfio 

and Carmela Aidala; dear brother of 

Virginia (Leo) Saitta, Maria (Thomas) 

Spampinato and Joyce (Brian) Libby; 

also survived by several nieces 

and nephews. Mr. Aidala was born 

in Italy, and emigrated to the United 

States. He served in the United 

States Army during the Korean 

War, and trained many men and 

women. This Memorial Day is a fitting 

time to honor him in this magazine, 

along with all fallen/veterans. 

My dad, David, served in Sicily, 

during WWII, and my mom, who 

served in the Army Security Agency 

(ASA), in Germany, post-WWII, 

both liked Mr. Aidala. My dad died 

on July 1, 2008, of a “mix-up of his 

medications” in Ellis Hospital. My late 

Sicilian godfather, 4th degree KOFC 

Mike Aidala, hired me at the request 

of my late mentor, Daily Gazette and 

WRGB CBS6 28-year veteran news 

reporter, Dan DiNicola (1941-2010). 

See page 3 for my legacy book of stories. 


1 IN 3 ADULTS 

HAS PREDIABETES. 

COULD BE YOU, 

YOUR BARBER, 

YOUR BARBER’S 

BARBER. 

WITH EARLY DIAGNOSIS, 

PREDIABETES CAN BE REVERSED. 

TAKE THE RISK TEST. 

DoIHavePrediabetes.org 


25

Best local ETHNIC BITES 

authentic Mexican 

The best Mexican food in Schenectady. 

Enchilladas, fajitas, traditional and creative 

Central American cuisine. Full bar and 

spacious dining room. 

Casa Real • 1400 Altamont Ave • 

Sch’dy NY (518) 356-0060 

Oxtails, Curry Goat, Jerk, Stew 

Trinidadian Doubles to die for! Late Night Full 

Bar. Curry Goat, Curry/Jerk/Stew Chicken, 

Oxtails, Escovitche, Beef Patties & More 

Executive Lounge • 108 Jay St. 

Sch’dy, NY (518) 280-5415 

really good Spanish food 

If you want to experience Puerto Rican 

and Domincan food at its best, you’ve got 

to go to this place before 1pm most days. 

Really cheap eats! 

San Francisco • 872 Albany St 

• Sch’dy NY (518) 382-5962 

best bbq and smoked ribs 

The best BBQ and smoked meats in the 

Capital District! The ribs, pulled pork & 

chicken are luscious and sure to please! 

Memphis King • 1902 Van 

Vranken Ave (518) 372-5464 

best Italian family-style 

For appetizers, banquets, catering, lunch 

and/or dinner, desserts, Ferrari’s Ristorante 

provides authentic Italian food with a passion 

for high quality authentic cuisine. 

Ferrari’s • 1245 Congress St • 

Sch’dy, NY (518) 382-8865 

Indian cuisine buffet all-day! 

The Best Authentic Indian buffet and 

tender curry, tikka, vegetarian and chicken 

dishes—served with naan & salad bar. 

Shalimar • 15 Park Ave 

Clifton Park (518) 348-1494 

Best Italian Deli & Imports 

This caterer and deli is known for its 

braggadocio Italian hoagies and luscious 

Italian to-go entrées. The menu 

and Bindi desserts will happily fill you! 

Capri Imports • 2617 Broadway 

Sch’dy • NY (518) 346-6511 

best Chinese & fun chow 

China is a country with diverse cuisine. So 

if you want to satisfy your cravings for a 

variety of foods, Ming’s Flavor is the way 

to go! Bring the kids, and/or a friend! 

Ming’s Flavor • 9 Mohawk Ave 

• Scotia (518) 347-1288 

puerto rican & dominican 

Enjoy a taste of authentic Puerto Rican and 

Dominican food from Mami’s hot food 

steam table—it’s not a buffet—it’s yummy 

entrées served a la carte with sides! 

Mami’s Restaurant • 911 Crane 

St. • Sch’dy NY (518) 377-8700 



27


Make your own tandoor oven 

for naan, tikka & more! 

It’s easy to make an outdoor tandoor using terracotta pots, 

clay, grate, and a steel drum...What about an indoor tandoor? 

Source spices 

at your favorite 

Asian Markets... 

Make your own Tandoor 

and Tandoori Chicken 

with a fresh ground bulk 

spices and herbs of the 

Indian subcontinent.” 

Restaurant-style Chicken Tandoori 

Prep: 30 min. • Cook: 1 hour 

3 lb. Chicken Quarters 

1 Cup hung curd 

(yogurt drained in cheese cloth) 

2 Tb ginger garlic paste, fresh 

1 tsp lemon juice 

1 tsp kosher salt 

1 tsp Chaat Masala (see recipe) 

1 tsp Garam Masala 

5 green cardamom seeds 

1 tsp turmeric powder 

1/2 tsp fenugreek powder 

1/2 tsp black salt 

1 tsp black peppercorns 

1 tsp black cumin seeds 

2 Tb Kashmir red chili powder 

2 Tsp Mustard Oil 

1/2 Cup chickpea flour 

Ghee (clarified butter, optional) 

To get that authentic restaurant-style 

aroma, look and taste 

of Tandoori chicken, you’ll need 

to convert your home oven to a 

fiery hot (450˚F) gas, charcoal-infused, 

and clay (stone) oven, using 

a pizza stone — and crisper 

basket to keep hot air circulating 

around the marinated chicken. 

The charcoal pellets (ashed over), 

infuse that smoky flavor. 

*Using a crisper basket in a DIY 

kitchen home-style tandoor (preheated 

to 450 degrees, instead 

of the typical 900˚ F tandoor 

clay oven) produces chicken that 

is not dry and tough—it’s crisp 

on the outside, and is juicy and 

tender on the inside — with a 

sensational Indian spice flavor! 

The marinade drippings impart a 

smoky flavor onto the food... 

Remove the skin, clean, and score 

the bone-in chicken. Mix the spices, 

yogurt and lemon juice, and rub 

the marinade all over the chicken. 

Place in a large food storage bag, 

and refrigerate 24 hours. On day 

of cooking, preheat oven to 450˚F. 

Add chickpea flour and mustard oil 

to the bag and rub. Take chicken 

out bag. Roast in Crisper Basket to 

an internal temperature of 165˚F. 


29

KITCHEN ENCOUNTERS 

HOME DESIGN 

Freestanding, Slide-in and Drop-in Ranges 

Courtesy of Kitchens.com and iBath.com 

Viking Professional Series Range 

Arange combines an oven and a cooktop 

in one appliance. Most often, both 

the oven and the cooktop use the same 

heat source, whether gas or electric. 

Dual-fuel ranges, however, offer the advantage of 

gas burners and an electric convection oven. The 

same pros and cons of oven and cooktop features 

apply to ranges as well. 

Freestanding ranges sit in between cabinets. 

They typically have a bottom storage drawer 

and controls placed on the back of the unit. 

They are the least expensive option, but juice 

and crumbs can fall into the cracks between 

the range and the cabinets. 

Slide-ins close the gaps between the range and 

the countertop and have their controls in the front. 

Drop-ins hang on the countertop and look like 

built-ins. They require additional paneling and 

cabinet support underneath them. 

Price: About $425 to $650 for an electric coil 

range; $650 to $1,400 for an electric smoothtop 

range; $550 to $2,000 for a gas burner range; and 

$4,000 on up to $12,000 for a pro-style model • 

Visit: 

TASTEDINEANDSHOP.COM 


360-plus restaurant 

and gourmet shop listings at: 

TasteDineAndShop.com 


31

Taste of Schenectady SPRING 2019

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