[Sca-cooks] Caldo Verde, broccoli rabe, and Saladura

[Phil Troy/ G. Tacitus Adamantius]

Also sprach vicki shaw:
>speaking of chorizo.....if anyone has access to north african or, better
>yet, moroccan butcher/grocer  (Queens in NY is the best bet), try MERGUEZ.
>These are Moroccan sausages but usually a single long coil.   Anyway, they
>are so delishus!  usually filled with lamb and spices.   you do not boil
>them.  Anathema!  You grill or fry in shallow oil.  I am sure Anahita has
>had them.  Have you?

My bet would be to find them on Atlantic Avenue in Brooklyn, 
actually... unless you know of some specific place in Queens (which 
is where I live).

Adamantius