Giunta's vs Godshall's for fresh whole turkey at Reading Terminal?

Whew. I'm overthinking this. Godshall's has free-range turkeys on non-organic grain diet. Giunta's has "natural" turkeys. I'm partial to organic and free range. Neither are "organic." Any rec's based on past experience for quality/flavor? FWIW, Godshall's is 20 cents more a pound so all things being equal, I might as well go with Giunta.

Thanks much. I rarely cook meat at home so Philadelphia sources is a new frontier for me.

Judith

CypressStylePie in Philadelphia

Margate area restaurant for wedding reception?

Hi. I'm helping my friend, the bride, out. She was one of my bridesmaids way back when. She and her intended are having their ceremony at Lucy the Elephant in Margate. They're looking for a place to host a party of no more than 80 people (cap for the Lucy space). She's partial to old-fashioned things (clearly). Historical. She and her fiance originally met at summers at Beach Haven as kids. Casinos ok, but preferably something with some sort of character. She lives in Clifton, NJ. I'm just outside Philadelphia and haven't been "down the shore" for 15 years. Dance floor entirely optional, just a nice place with a large-ish private room.

Thanks so much.

CypressStylePie in Mid-Atlantic

Persian/Iranian couscous vs. farina?

Thanks. It still shows the varieties I'm aware of. Just not clear on the Moroccan style- if it's basically a teeny sized pasta made from farina or it is just actually the farina grain only itself in the case of this mysterious Persian style couscous. Or it's just a language thing where they were referring to couscous pasta as "farina."

I do love me some Israeli style couscous, though from your link, it sounds like I'm sometimes buying Lebanese couscous labelled as Israeli couscous (like at Trader Joe's) because mine is super big. I make it with lots of fried onion and mushroom.

CypressStylePie in Home Cooking

Persian/Iranian couscous vs. farina?

Hi.

I was talking with someone whose ex in-laws were from Iran. He was going on about how their couscous isn't pasta, it's farina. I've been researching and understand that couscous is generally made from semolina which resembles farina. So I'm understanding the difference between durum/hard semolina used in pastas and non-durum soft semolina used more for porridge. I'm not sure which type is used for couscous or if Iran uses a different type than the rest of the Mid-East/African region that cooks a lot of couscous.

Does anyone know the variation of styles of couscous around the world? Is Iranian couscous more like just the porridge kind of grain? Are some forms more from the basic grain and others further processed into what I think of when I think of pasta and the couscous I'm familiar with? I do know that couscous can come in varying size grains, up to the pearl Israeli style. My friend mentioned also something about them steaming it and then pouring over a broth with vegetables. If anyone has a recipe for this type of dish, I'd be appreciative is you could share.

http://www.answers.com/topic/couscous

Thanks so much.

Judith

CypressStylePie in Home Cooking