Cemitas & Papalo; Life's a Beach (1984); Pina Colada (1950); Consumer Program

Tue Jun 22 06:31:50 UTC 2004

CEMITAS & PAPALO

CEMITAS--233 Google hits, 65 Google Groups hits
PAPALO + HERB--104 Google hits, 20 Google Groups hits
   (Neither "cemita" nor "papalo" is in the OED)

   I just finished watching "Secret Life of the Sandwich" on the Food 
Network.  I learned a few things. 
   I learned that the "peanut butter and jelly sandwich" was probably 
invented during World War II.  I learned that the "BLT" is never mentioned.  I 
learned that, if you host a show like this, you can step into the Stage Deli in NYC 
and take up ten minutes' air time of a thirty minute show to describe "your" 
sandwich.  I learned that I should never waste my time watching the Food 
Network or I'll go mad.
   "Secret Life of Popcorn" is coming soon--maybe Andy Smith is on 
that...There's a "hot dog" show airing again on July 5th, if Gerald Cohen wants to go 
mad.
   I mentioned "cemita" (a Mexican sandwich from Puebla) once before on 
ADS-L..  There was the following nice write-up in last Wednesday's NEW YORK DAILY 
NEWS food section.  "Cemita" and "papalo" are not yet in the Proquest LOS 
ANGELES TIMES (now at 1964), but they'll appear somewhat soon.

(NY DAILY NEWS)
http://www.nydailynews.com/06-16-2004/city_life/food/story/203102p-175256c.htm
l
Mexico's street sub         
A cemita plays its roll in the round    
By RACHEL WHARTON 

Tortas, we love you, but there's another Mexican sandwich that's winning our 
hearts. Called a cemita, it's bigger, rounder and, sadly, a little harder to 
find throughout the city. 

Named for its circular, slightly sweet roll, cemitas are stacked with meats, 
cheese and chilies, and are a classic street snack from the state of Puebla in 
central Mexico. They most likely get their name from acemite, a Spanish word 
referring to wheat flour.

"There are two things that distinguish cemitas from other sandwich-type 
foods, and from tortas," says Karen Hursh Graber, food editor of the Web site 
Mexico Connect (mexconnect.com) and an author of regional Mexican cookbooks. "One 
is the roll itself, which is chewy, with a hard crust covered with sesame 
seeds. The other is the herb papalo, which is pungent and is definitely the 
distinguishing taste of cemitas."

Around town, you can get cemitas for $3 to $5 in Mexican neighborhoods such 
as Sunset Park, Brooklyn, where many hail from Puebla. Several small 
restaurants make and sell their own rolls, which are crowned with a small topknot. You 
can find the all-important papalo, tasting a bit like cilantro on steroids, at 
the corner bodegas.

Once you've got the basics, cemitas are open to interpretation. Most begin 
with a layer of white, salty shredded string cheese called quesilla, a whole 
chipotle pepper or pickled jalapeños and sliced avocado and onion. 

Next, they're stuffed with all manner of fillings, including spicy pork, 
steak, chicken or the traditional Milanesa - steak pounded paper-thin, breaded and 
fried until crispy. You'll also find them with potatoes, refried beans or 
lengua (cow's tongue) and patas (pickled pig's feet).

Those who've tried them find them unforgettable. "They are the food that I 
crave most constantly, and I always head to the market to get one as soon as I 
arrive in Puebla," says Marilyn Tausend, the author of many revered Mexican 
cookbooks and the head of Culinary Adventures, which leads food tours of Mexico. 

In Puebla, says Tausend, the cemitas are usually sold in markets; one in 
particular in Puebla has stall after stall of them, "with clusters of metal chairs 
and tables around so people can enjoy them at their leisure. I've been 
addicted ever since I had my first bite many, many years ago."

If you want to give cemitas a try, here's where to find them:
Del Valle Restaurant & Deli, 665 10th Ave. (between 46th and 47th Sts.), 
cemitas weekends only, (212) 262-5173 
La Flor Bakery, 40-21 Fifth Ave., Brooklyn (718) 633-1254
Los Compadres Deli and Bakery, 58-07 Fifth Ave., Brooklyn, no phone.

     Papalo: Soul of a sandwich
In addition to its round roll, a cemita is defined by the little-known herb 
papalo, which can be found in several Hispanic markets in town (including 
Juquilita Grocery, 4216 Fifth Ave., Brooklyn). Its name hails from the words papa 
lotl, or butterfly, from the Aztec dialect still spoken in Puebla. Grown in hot 
climates, the plant has round leaves, a pungent scent and a strong flavor. 
It's sometimes found in vases on tables in Mexico, so the leaves can be torn off 
and sprinkled on dishes before they're eaten. You can try it in salsas or 
guacamole, too.

The basic cemita
Serves 11 cemita roll, split horizontally and toasted (or substitute a 
high-quality, chewy, seeded hamburger roll) 
4-5 ¼-inch slices of avocado, cut lengthwise
3-4 large papalo leaves (May substitute cilantro or epazote, but papalo is 
best.)
1 whole chipotle pepper in adobo 
Filling of your choice, such as spicy pork, steak, shredded chicken, 
pan-fried potatoes or refried beans
3-4 thin slices of white onion
3 ounces quesilla cheese, or another string cheese, shreddedBuild sandwiches 
by layering the avocado, papalo, chili pepper and filling, topping it with the 
onions and cheese. 

Originally published on June 15, 2004   

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LIFE'S A BEACH

   For those whose summer etymologies just can't end with "tar beach," I 
re-checked this one.

(TRADEMARKS)
Word Mark   LIFE'S A BEACH  
Goods and Services  (CANCELLED) IC 025. US 039. G & S: Sportswear-Namely, 
Slacks, Shorts, T-Shirts, Shirts, Swimwear and Beach Coverups. FIRST USE: 
19840222. FIRST USE IN COMMERCE: 19840222   
Mark Drawing Code   (1) TYPED DRAWING   
Serial Number   73484377    
Filing Date June 11, 1984   
Current Filing Basis    1A  
Original Filing Basis   1A  
Published for Opposition    February 26, 1985   
Registration Number 1334439 
Registration Date   May 7, 1985 
Owner   (REGISTRANT) Life's A Beach, Inc. CORPORATION ILLINOIS 132 S. Oak 
Park Ave. Oak Park ILLINOIS 60302   
Assignment Recorded ASSIGNMENT RECORDED 
Attorney of Record  Basil E. Demeur 
Type of Mark    TRADEMARK   
Register    PRINCIPAL   
Live/Dead Indicator DEAD    
Cancellation Date   February 19, 1992   

(PROQUEST HISTORICAL NEWSPAPERS)
    1.  Other 9 -- No Title
New York Times (1857-Current file). New York, N.Y.: Nov 19, 1985. p. B10 (1 
page) 
(A name of a horse--ed.)

    2.  Display Ad 302 -- No Title
New York Times (1857-Current file). New York, N.Y.: Jun 29, 1986. p. L_I_17 (1
 page) 

    3.  Beachy Keen
The Washington Post (1974-Current file). Washington, D.C.: Mar 15, 1987. p. 
SM19 (1 page)     

(WWW.NEWSPAPERARCHIVE.COM)
   Frederick Post   Thursday, November 21, 1985 Frederick, Maryland     
...WeAther Weii As You Know LIFE'S A BEACH (XmAs Hits) AND THEN YOU BUY 
Hurry..   

   Frederick Post   Saturday, November 23, 1985 Frederick, Maryland     
...WeAther Well As You Know LIFE'S A BEACH (XmAs Hits) AND THEN YOU BUY 
Hurry..   

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PINA COLADA

   OED is nearing this entry, and I don't think that I posted this.  It's 
more than just "strained pineapple" here.  I provided the Cuban 1922 citation 
that MERRIAM-WEBSTER now uses.
   I re-checked for the LOS ANGELES TIMES, but there's nothing there yet.

(PROQUEST HISTORICAL NEWSPAPERS)
    AT THE BAR
New York Times (1857-Current file). New York, N.Y.: Apr 16, 1950. p. XX3 (1 
page):
   Drinks in the West Indies range from Martinique's famous rum [unch to 
Cuba's _pina colada_ (rum, pineapple and coconut milk).  Key West has a variety of 
lime swizzles and punches, and Granadians use nutmeg in their rum drinks.  
Cubans and Puerto Ricans make a variety of tasty and exotic fruit beverages,  
These include _guanabana_ (soursop juice), _fruta bomba_ (papaya), watermelon 
juice, muskmelon juice and a drink of almond blended with banana juice.

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CONSUMER PROGRAMMING=INFOMERCIALS

   From "PRIME TIME" by Phil Mushnick, SUNDAY NEW YORK POST, TV WEEK, 20 June 
2004, pg. 12, col. 3:

   Those who study the cable TV industry begin to recognize that it has a 
language all its own, one that makes good sound bad and bad sound good.
(...)
(Col. 4.  "Vertical integration" and "overbuild" are discussed--ed.)
   Now there's a new phrase being thrown around--"Consumer programming."  
Sounds lovely, even helpful, but it's just a nice way of saying infomercials.   