Recipe: Creton (Pork Paté or Gorton)

For years I didn't know how to spell the title of the recipe below. Sure, I may have eaten it my entire life and even pronounced its French name near perfectly at a young age, but I never knew how to spell it. Apparently, neither did the commercial manufacturers of the stuff in my region. The closest they ever got was "gorton" which while kind of phonetic is wrong nonetheless. In fact I walked on God's green earth for about 40 years before I happened upon the correct spelling.

I was sitting in a popular Montreal breakfast diner one morning with several friends. Most were new to the city so those among us that had been before were helping with the items on the menu pointing out favorites, etc. Then someone came across "creton" and we were all stymied. We puzzled over it for a few moments and then took the next logical step and asked the waitress.

"What is this?" I asked pointing to the word in the menu.
"It is creton" she answered "a kind of pork paté."
"AH!" we all answered after hearing it in French. "We know creton!"

Creton (kind of sounds like "KrrrAW-tohn" or "GAH-taw") is a food most people with Quebecois parents or grandparents may remember growing up in my area. It is a mildly spiced pork paté spread that used to be popular and via nostalgia is gaining in popularity again. It is used at breakfast on toast and with mustard in sandwiches for lunch. Some people will use it with breadcrumbs to stuff a turkey and I'm sure there are other uses.

It's not healthfood by any stretch of the imaginaton, but it is much loved. In fact when I told my mother I had begun experimenting with it she was quite pleased. "I remember my mother's creton." she said, "It was so good on toast for breakfast."

Mom got her much loved creton on toast the very next morning. It's good stuff and simple to make. If you like French meat pies or devilled ham, give it a shot. I prefer mine on bread with mustard. It's damn yummy and makes me feel like I'm 9 years old again, running into my parents apartment to wolf down a sandwich before rejoining my friends outside.

Creton

1 pound ground pork
2 Tbs bacon fat
1 medium onion chopped
1 clove garlic chopped
1/8 tsp cinnamon
1/8 tsp cloves
1 tsp salt
1 tsp pepper
beef stock or whole milk

Place an appropriately-sized sauce pan over medium heat.

When pan is hot, add 1 Tbs bacon fat and gently fry the ground pork until cooked through. While the pork cooks use a fork to keep crumbling it.

Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent.

Lower the heat to a low simmer and continue to cook for about an hour.

If mixture starts to dry out add beef stock or milk to keep it at a very-thick-sauce consistency.

Remove from heat and allow mixture to cool.

If needed add beef stock or whole milk so the mixture seems just spreadable.

Put the mixture in a food processor and process until fine and granular but not pasty.

Place the mixture into a glass or ceramic container and add a small layer of bacon fat over the top to seal and add extra flavor.

Refrigerate until needed. Serve on crackers as a snack, toast for a hearty breakfast or with mustard as a sandwich for lunch.

Recipe: Azorean-Style Pork Cutlets

In 2003 my wife and I were invited by our friend Sherri to travel with her and her family to Sao Miguel, Azores-Portugal. We were to stay with her grandmother and aunts in the tiny village of Lomba de Sao Pedro. I jumped at the chance because my great grandmother was from the same island, and growing up in Fall River, Massachusetts you hear so much about the Azores. How could I not go?

Upon arrival, we were introduced to Sherri's grandmother Maria Elvira and her aunts and then directed to the cozy room we would be staying in. Once settled we made our way to the kitchen which was located at the center of the house. The whole family was there smiling and catching up and we were brought into the conversation. Many times our host inquired whether or not we were hungry or thirsty. At one point sensing our polite protestations Maria Elvira offered in Portuguese: "A casa pequena, mas o cora grande." They are all Portuguese words I knew but I had never heard the phrase before. It means "The house is small, but the heart is big." If this was a promise it was surely kept for I never had such a gracious and generous host. She prepared breakfast and dinner for us on most days, and often encouraged us to take cheese sandwiches with us on our daily trips around the island.

I have noticed that words used to describe bad food and cooking always come easy and are accurate. However, to try and craft words to describe great food is impossible. That is because great food transcends language. Such was the case with Maria Elvira’s cooking. It was great, all of it, and I tried to taste everything she had to offer and often that was quite a lot. Dinner was always a perception/reality kind of thing. You would perceive that you were going to eat Portuguese-style pork cutlets, however in reality, you were going to start with cutlets, then favas would come, then olives, bread, cheese, fish and anything else one of the aunts might walk in with! Pork, fish, beef, chicken, chourico, morcella, eggs, pudding, homemade ice cream. All of it sublime, all of it prepared by 70-something-year-old food magicians in a traditional Portuguese kitchen. We always left the table near bursting. I would walk outside and sit down and then the dessert offerings would come! It is a lucky thing for Portuguese men that they farm and do other active work, or else they would weigh 500lbs! Maria Elvira was not only generous with her food, when I asked how she made things, she was always generous with her recipes and her methods.

My time on Sao Miguel was filled with many fond memories of charming and generous people, great food and the island's beauty. In honor of Maria Elvira, I present my recipe for Azorean Style Pork Cutlets which is based on, but could never be nearly as good as the ones she served us the night before we left for the U.S. She also made sandwiches of the leftovers for our trip home.

Azorean-Style Pork Cutlets

1-1/2 to 2 lbs pork loin (cut into 1/4" cutlets)
2 cups white wine
4-6 cloves garlic (chopped)
2 tsp colorau (or regular paprika)
2 Tbs Portuguese olive oil
2 small bay leaves
1/2 cup shallots (chopped)
1 medium pimenta salgada (chopped)*
1/3 cup parsley chopped

In a large bowl, add the wine, garlic, colorau and bay leaves and mix together well. Add the pork cutlets and marinate 30 to 40 minutes.

Place a large, deep pan on medium-high meat. Add olive oil. When oil begins to smoke, brown the sides of each cutlet and set aside to keep warm.

Add the chopped shallots to the pan and simmer until they begin to brown lightly.

Increase the heat to high and immediately add the marinade to the pan to deglaze it.

Adjust heat until the mix is at a high simmer. Add 1/2 the pimenta salgada and a 1/3 of the chopped parsley.

Continue simmering the sauce until it is thick and rich. Remove the bay leaves.

Reintroduce the meat and coat it well in the sauce as it warms.

Remove from heat and let sit for about 5 minutes.

Plate with the gravy spooned over it and garnished with chopped parsley. Pair it with rice or potatoes or serve it in rolls as a sandwich. Offer the remaining pimenta salgada on the table so your guests can use it to season the cutlets to their own taste.

*If you cannot find pimenta salgada and do not want to make your own, use pickled red pepper instead and be sure to include salt to the recipe.

Recipe: Pimenta Salgada (Portuguese Salted Peppers)

Pimenta salgada are the lynch pin in Portuguese-style steak sandwiches and other dishes. For me and many others, if they are not in there, you're just having a mildly spicy steak sandwich that you can get anywhere. They have a salty and unique flavor that makes the dish what it is. Because of that unique flavor I also use them in several other Portuguese recipes and I am sure they will infiltrate more.

Here in the good old South Coast of Massachusetts city of Fall River, we have a large Azorean-Portuguese community. It is so large in fact that many Azoreans consider Fall River to be the tenth island in the Azores chain! Because of that large Portuguese population we have immediate access to a great deal of good Portuguese food and ingredients. From staples like the spicy chourico and linguica sausages and bolos levedos sweet buns to more exotic things like fresh Azorean seafoods and hard-to-find spices.

One of the harder to find items is pimenta salgada. You won't find it in most local grocers. Only the most "Portuguese" of the Portuguese stores carry it. I don't think that is because it is rare or unpopular but instead, I think it is because most people who use it in their cooking prefer to make it themselves. One of those people is my friend Karen (family name: Lima) who learned how to make it from her mother. When I asked her for instructions on how to prepare it she didn't hesitate to offer them up.

So, for my friends from far away who may or may not have have had Portuguese food, or better yet: Portuguese-style steak sandwiches, and who want to create them at home using my recipes and others, you are now just a short process and fourteen days away from being able to do it in your own kitchens! I have other great recipes that use these unique peppers coming in the near future. Thank you Karen for your generosity!

Pimenta Salgada (Portuguese Salted Peppers)

Red Finger Peppers (hot or sweet peppers 6" to 8" long)
Coarse Sea Salt
A suitably large and deep, lidded glass or ceramic container (red ceramic is traditional).

Carefully wash all the peppers and blot them dry.

Cut off the top of pepper, be careful not to remove the seeds.*

Fill each pepper with sea salt and carefully layer them in the glass/ceramic container.

As you complete each layer of peppers, place a layer of salt over it before starting a new layer.

Continue until you fill the container or run out of peppers.

Cover and place in a cool dark place.

The pimenta salgada are typically ready in about 2 weeks.

You can expect the peppers to give up a great deal of their moisture and it may eventually cover the peppers, this is normal. It is also normal for pimenta salgada to darken and soften over time. It requires no refrigeration.

*There is an alternative method in which you halve and deseed each pepper. Then you layer them in the container and cover each layer with salt. I've used them both ways.

Recipe: Academica/Caravela-Style Portuguese Steak Sandwiches 2010

Way back in November of 2008, I posted the first recipe for Portuguese-style steak sandwiches on Chop Onions, Boil Water. In that entry I recounted my first experiences with that type of sandwich at a Fall River, Massachusetts restaurant called "The Academica". I went on to explain how my friend Dave Leboeuf had, observed how the locally-famous (now internationally famous, right Kiwis?) sandwiches were made, and how he tinkered in his home kitchen until he came up with a good version. I took his version and tuned it to my personal tastes (admittedly, not much tuning needed thanks to Dave's work) and created my own recipe. This all took place a year or two before I ever posted the recipe online. If you're interested in that Portuguese steak sandwich recipe, just click here.

Since that time, the Portuguese steak sandwich situation in Fall River, Massachusetts has gotten a little "complex". It seems that a while back the cooks at the Academica restaurant decided to open their own place and did so, right on the side of the Academica! They named their new restaurant "The Caravela Family Restaurant" and proceeded to create the same sandwiches and other dishes that they did at the Academica. Today, each place has its adherents and I'm sure they have good personal reasons for which restaurant they patronize. I have my favorite and that's where I take my out-of-town guests and they love it too. Hell, I've even heard there may have been a split at the Caravela and there could be a third contender for the best Portuguese-style steak sandwich in Fall River, Massachusetts.

Why a new recipe you ask? Because, as good as the original one was, it was never perfect. Something about it was always just a little less than authentic and that sent me to thinking about it.

Now, Dave had seen the whole process, he'd seen the ingredients, so why couldn't we absolutely nail it in our home kitchens? I talked to him about it a couple of times and we came to the conclusion that it must have something to do with the repeated cooking. The Academica and the Caravela produce hundreds of steak sandwiches everyday. We figured that the remnants of each steak: the juices, garlic and seasonings are allowed to collect and simmer on that grill over the course of the day, and that somehow effects the final flavor of the steak. In the end this ended up being easy to test because Dave is the president of a social organization and he often cooks some of their large dinners. For a few of those dinners, he decided to create his version of Academica sandwiches and he confirmed that the steaks that came off the stove later in the night tasted more authentic than the ones that were prepared earlier.

After some thought about Dave's experiences I created a work around to avoid having to prepare hundreds of steaks for hours to get the right flavor. I discovered that if you slowly cook some of the ingredients in a separate pan before you cook your steak you be able to recreate what happens on the stoves of these restaurants. It takes a little time, but it is easy and makes a huge difference in the flavor.

Another thing I noticed about the Academica and the Caravela's steak sandwiches were the peppers that came inside each one. They were denser, saltier and not nearly as juicy as the ordinary pickled peppers available in the market. I searched the local markets for similar peppers and tried a variety of them and while the resulting sandwiches were always good, the peppers were never really right. Finally, I asked my Azorean friend Sandy to call her mom and describe the peppers that were in the Portuguese sandwiches. Her mother recognized the description and informed us that they were called "Pimenta Salgada" (salted peppers), she also directed me to the local markets where I could find them. I did find them, and PRESTO they were the real deal. Props to her mom as well because she also gave me a generous amount of them after I had inquired.

The resulting steak sandwiches were, and still are the best that have come out of my home. My wife, who is as big a fan of Portuguese-style steak sandwiches as anyone has pronounced them as better than either restaurant. Yeah, I know... my mom says I'm very handsome as well.

Academica/Caravela-Style Portuguese Steak Sandwiches 2010

2 Tbs olive oil
2 Tbs butter
1 head of garlic (all cloves picked off, peeled and lightly crushed)
Frank's Hot Sauce® or Texas Pete's Hot Sauce®
Steak, not too thick, cubed steak works well. It should be 1/4" to 3/8" thick.
1 cup of dry white wine or beef broth
Stick-style sandwich bread
Pimenta Salgada (Portuguese salted peppers)*
Salt to taste

In a small saucepan or skillet, add 1 Tbs olive oil, butter and a splash of the hot sauce. Place it over a low flame, when the butter is done foaming add all the garlic and allow it to cook SLOWLY until the garlic darkens, softens and just begins to caramelize. Be sure not to burn the mix. I usually start this part of the recipe an hour before I begin cooking the steak. Go LOW with the heat and SLOW with the cooking and you'll be fine.

Season each steak and then tenderize the meat using grid side of a tenderizing hammer. Just a quick going over, don't mash it into goo!

When you notice the oil, butter and garlic mixture close to finishing, preheat a large, deep skillet over a medium-high flame.

Add the remaining olive oil, when it begins to shimmer, add the steaks one to two at a time to the pan.

Brush on a little hot sauce to the top of steaks while cooking.

When steaks are nicely browned on one side, turn them over, brush on a little more hot sauce and cook until browned on both sides.

As each steak finishes cooking, remove it to a covered plate to keep it warm while you continue cooking the others.

When all the steaks are done cooling, raise the heat to high. When pan is hot, add the wine/beef broth and deglaze the pan by scraping it with a wooden spoon while the wine or broth simmers.

Add the garlic, oil, butter mixture to the simmering sauce and continue simmering until sauce becomes thick.

Remove from heat, add the steaks and any drippings to the sauce being sure that each steak is well-coated. Cover the pan to keep steaks and sauce warm while you prepare the sandwiches.

Slice the bread, add the sauce soaked steak, be sure to get some garlic in there. Top with a slice or two of pimenta salgada and serve with french fries.

*Pimenta salgada can be purchased at Portuguese grocery and specialty shops. They are very salty, you may want to rinse them in fresh water or soak them in water during the cooking time to cut the saltiness. If you don't have them in your area don't worry, I'll be posting a recipe for making your own in the next few days.

Review: The Heritage Pie Company: Award Winning Apple Pie?

I love apple pie. I even have my own favorite recipe for it right here on good ol' Chop Onions, Boil Water! That's the pie I prepare most often. It's made from wholesome ingredients, simple to prepare and damn delicious if I do say so myself! Recently though, Fed Ex delivered a large insulated box containing a fully-baked, frozen apple pie from The Heritage Pie Company in Jasper, Texas. Upon reading the enclosed card we discovered it was a gift from a couple of our friends in Auckland, New Zealand. 



Now, a mile high apple pie from Texas via New Zealand is a peculiarity in itself. It was surely not unwelcome, but it did make one think "PIE?". Plus when I read the description inside which noted that it was an award-winning pie, I must admit, I thought it might be a dubious claim. This is America, the land of endless dubious claims, so to say I was skeptical was an understatement. So I did a little research.



I found that The Heritage Pie Company writes that it recreates "down home, old fashioned, handmade pies from scratch", and that the apple pies are "Texas Sized " and "filled to the brim with 12-14 fresh, hand-peeled apples". Also, that each pie stands a whopping 7 inches tall and weighs in at 6 pounds. The Heritage Pie Company also claimed that their apple pies are culinary works of art and that they are hand-made from scratch. That's a lot of tall talk, but coming from Texas, you have to expect it. Their boots aren't tall for nothing you know!

Pressing family business prevented us from immediately trying the pie, but the company's literature assured us that we could freeze it with no ill effects, and that is what my wife did. Several days later, we invited my mother over for dinner and we thawed and prepared the pie as instructed in the accompanying literature from The Heritage Pie Company. It heated in the oven as we ate our main dish and entertained each other.



When we were ready for dessert my wife removed it from the oven and let it sit to cool a bit. She then carefully cut each of us a wedge and added a dollop of good vanilla ice cream to it. A plate of pie and ice cream was placed in front of each of my daughters (ages 5 and 2-1/2), my mother, myself and finally my wife. I must admit, it looked really, really inviting and promising. Flaky crust, a mountain of thinly-sliced apples, and the seeming, gooey goodness of the golden sauce blending with the cold ice cream. Yes, it looked damned good. A few moments went by for everyone to get seated and ready and we all tucked into it.



You know, I've tried a lot of visually promising foods in my life. Sometimes they're true to how they appear and other times they fall flat. Barbecue, pizza and especially desserts are prime examples. I've had some pretty awesome looking versions of each that while looking incredible, were utter disappointments when eaten. Also, there's something I read in an old "how-to" book a long time ago. When the author of that book wanted to make an impression and be sure you remembered what he was writing he wrote "What I write three times is law!" and then proceeded to write that truth three times. It's a habit I've picked up and used many times in my own writing and dammit, I'll use it now:



What I write three times is law!



The Apple Pie I had from The Heritage Pie Company was the best I have had in my life so far!

The Apple Pie I had from The Heritage Pie Company was the best I have had in my life so far!

The Apple Pie I had from The Heritage Pie Company was the best I have had in my life so far!



It was incredible and everyone at the table agreed. We were all "mmmmmmmm-mmmmmmmmm-ing" through each bite and my 2-1/2 year old at one point said "This is DE-EE-EE-EE-EE-LICIOUS!" striking the table with her hands on each "ee-ee-ee-ee-ee"! We all concurred it was the best apple pie any of us had ever had. Everything from the delicious flaky crust, the apples, etc., everything was excellent. The spice blend was perfect, even the cinnamon which is easy to overdo was pushed to the height of perfection! The Heritage Pie Company Apple Pie kicked ass!



I immediately jumped on Face Book and described the pie and offered a link to The Heritage Pie Company to my friends who may want to sample it. Thankfully, the informality of Face Book allowed me to use the proper expletives to drive the sincerity of my high praise home. Let's just say, my message was delivered.



I've had several slices of the pie since and its impact has not faded. It is a remarkably good apple pie and it really is the best I have had in my life thus far. If you love apple pie, the apple pie from The Heritage Pie Company is worth every penny. TRY IT!



Thank you Amber and Martin for your well-timed, generous and delicious gift!



The Heritage Pie Company

1616 F.M. 776
Jasper,TX 75951

1-877-816-1400 Toll Free

1-409-386-4081 Fax

http://www.heritagepies.com

E-mail: ThePieGuys@HeritagePies.com

Recipe: Chicken and Corn Stew

I have eaten some pretty strange things in my life. From my dad's side of the family there was morcella (pig's blood sausage) and all manner of odd things from the ocean including lapas (pronounced "lah-pizsh") which are small limpet-like creatures that adhere to rocks and themselves all over the world. These my father taught me to eat raw, first pulling them off the rock and then digging the animal from its shell with my finger and eating it live and raw. He also taught me how to get and eat mussels, clams, razor clams, periwinkles and conchs. I'm not complaining, they are all pretty tasty, raw or otherwise. So thanks dad those are good, but no thanks for making me eat a dollop of Vick's Vapor Rub when I was 7. What the hell were you thinking? I was only 7 but I could clearly see "for external use only" on the damn jar!

From my mom's side of the family I learned to eat the strangest things. My mom's father was part Native American and grew up on a New England farm during the depression. He was a bar room-brawling, tough-as-nails maniac. In the course of his life out of necessity, he learned to eat anything and he was lucky enough to have married a woman who could cook it all very well.

When I was a child it didn't take me or my cousins long to figure out one thing: DO NOT ASK WHAT YOU ARE EATING UNLESS YOU REALLY WANT TO KNOW! Now your yuck level is directly related to the place you grew up and the means available to you. So for some of you, when I mention that rabbit stew and squirrel pies were staples, you're going to say yuck or yum. It depends on whether or not you were ever exposed to these two DELICIOUS dishes. So the hunters out there say, "what's the big deal?" The city folk say "Eeeeeeeeew!"

The stuff I ate at my grandparents ran the entire scale of the yuck factor. For instance one day I was presented with something that appeared to be turkey dinner. Except that the turkey was a deep reddish brown, kind of, but not exactly like beef. I had to know, so I had to ask. "Hey Pep, what is this?" "Go look in the oven" was his answer. I did, and what I saw looked like a red turkey with 4 drumsticks. Pep recognized the confusion on my face and replied "It's the raccoon your cousin Rocky shot yesterday." It was pretty good too as I remember it. Think of roast beef with a texture somewhere near turkey.

I ate a lot of things in that house. I can say with certainty that I DID eat: deer, goat, pig, sheep, rabbit, quail, duck, pheasant, and a host of other common acceptable food items. The more uncommon things that I know I ate there included: bear, woodchucks, squirrels, snapping turtle and raccoons. I THINK I ate possum and maybe muskrat there, but I am not sure. I'd LIKE to think I never ate skunk but again, I am not sure. Let me make one thing clear, it was all delicious. Both my grandmothers were incredible cooks (aren't everyone's?), and I wish I had some of their recipes.

You may be asking yourself what the relevancy to the recipe is? Just memories. This dish reminds me of the stuff my mom's mom used to make. Good, hearty, stick-to-your-ribs-I keep-my-family-healthy-old-school-Yankee-cooking. The perfect dish after a day of skiing or hunting, or shoveling the damn snow from the driveway for the 15th time in 4 days!

Recipe: Chicken & Corn Stew

3 lbs boneless chicken breast (cut into 1/2" chunks)
4 Tbs unsalted butter
1 Tbs olive oil
1-1/2 cup chopped onions
1-1/2 cup chopped carrots
1-1/2 cup chopped celery
2 lbs boiling potatoes (peeled and cut into 1/2" cubes)
1 clove of garlic (minced)
2 tsp fresh thyme (chopped)
2 Tbs flour
4 cups chicken broth (I use bouillon)
2-4 cups of water
2 cups super-sweet corn kernels
1 cup of heavy cream
4 green onions cut in 1/8" rings
3/4 to 1 cup of chopped cilantro
Salt and pepper to taste

Season chicken with salt and pepper.

Place butter and oil into a preheated pan set on a medium flame. Cook stirring lightly, until the foam from the butter disappears.

In small batches, brown the chicken well on all sides. Remove chicken to a waiting bowl as it browns, set aside and keep warm.

When all the chicken is removed, add onion, carrots and celery. Sauté until the onions are translucent.

Add the garlic and half the thyme. Continue to sauté stirring occasionally for a few minutes (be sure not to burn the garlic).

Add flour and stir in well, while cooking for 1 minute.

Pour in broth and water, being sure to blend or whisk it in well. Bring mixture to a boil.

Add the potatoes and return to boil. Cover, reduce heat and let simmer, stirring occasionally. Cook this way until the potatoes begin to get tender.

Add the sweet corn kernels, chicken (with any resulting juices) and cream, simmer uncovered until the stock begins to reduce.

Salt and pepper to taste, add the rest of the thyme, green onions and the cilantro.

Serve in deep bowls with a wedge of lime and biscuits on the side.

Shameless exploitation in pursuit of the Common Good

"Shameless exploitation in pursuit of the Common Good" is the motto of The Newman's Own Organization and I like it, a lot. Newman's Own is a for-profit corporation founded in 1982 by actor Paul Newman and author A. E. Hotchner. All profits after taxes (read: ALL PROFITS) are donated to charitable organizations and since 1982 those profits have been in excess of two hundred and eighty million dollars. It is a hopeful and refreshing contrast to other corporations that operate in a world of shameless greed and wretched excess.

I like Newman's Own a lot.

Newman and Hotchner began their endeavor with a salad dressing that was very popular with their family and friends. The popularity of the salad dressing lead them to introduce it commercially. Its success in the marketplace and the money it generated spearheaded a brand that has continued to grow and includes a variety of popular and profitable products that include: pasta sauces, iced tea, lemonade, limeade, fruit cocktail juices, popcorn, pretzels, salsa, cookies, coffee, grape juice and more.

Recently, Newman's Own sent me a variety of products to try, review and create new recipes with*. I was happy to oblige because I am familiar with their products as I have purchased them many times. They are all good products and of the varieties I buy I've always been satisfied and often surprised. It's good stuff and I like it a lot.

Also, all of Newman's Own products have a particular flavor that I rarely find in other brands. It is a profound nuance. Something that transcends the high quality of its ingredients, something special. It's the heart warming flavor of knowing that by purchasing Newman's Own products I am helping people in this world. I am effecting positive change and getting help where it is needed and WE ALL NEED TO DO THAT.

WE ALL NEED TO DO THAT!

Thank you for that Newman's Own, it is certainly a huge selling point!

"Shameless exploitation in pursuit of the Common Good" Yeah, try that on for size mega-corporations, mega-banking interests and others. Do it for a couple of years. Do it for the good it does and not for your own selfish tax benefits. Nike? McDonald's? Coca-Cola? Walmart? Where are you all?

Yeah, Newman's Own - I like it a lot! I love it.

Chop Onions and Boil Water endorses Newman's Own products not only for their superiority, but for the good the company does.

*I get many products to try and review, you'll only see ones that I sincerely and truly use and enjoy in Chop Onions, Boil Water!