Indian/Pakistani Ground Meat & Peas: Keema Mattar

The roots of this dish seem to date back at least a few hundred years to a time when the Muslim Mughals (see "Word History" below) controlled a good part of the Indian subcontinent; thus, the dish can also be made with ground ('keema' means 'mince,' sometimes now spelled 'qeema') beef, as well as either ground lamb or ground goat, with the latter two especially used by Hindus, as cows are respected in Hinduism, even among many Hindus who are not vegetarians. The general dish likely predates the tomato and chili pepper ingredients, the inclusion of which would have had to have been later, as tomatoes and chili peppers didn't arrive in India until the 1500s, taken there by the Portuguese from the New World. The Portuguese established a colony in western India (Goa).     

In England and other parts of Britain the term "coriander" is common for the parsley like plant, while in American English the term for the same plant is "cilantro," a borrowing from Spanish, and I dare say, many Americans would not likely know what you meant if you said "coriander."  

This dish is commonly served with rice and/or Indian breads, like chapati, naan or paratha, which is a layered bread "similar to," but not the same as, puff pastry.

Ingredients:

1 1/4 pounds ground lamb or ground beef
1 large onion, chopped
5 cloves garlic, chopped
2 inch piece ginger, peeled and grated or chopped
2 inch piece of cinnamon stick
5 whole cloves
3 tablespoons vegetable oil or clarified butter (ghee)
2  jalapeño or serrano chilies, chopped
2/3 teaspoon ground hot red pepper (like cayenne pepper)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
4 tablespoons tomato paste
1 1/4 cups water 
1 1/2 cups peas
4 heaping tablespoons chopped fresh coriander (cilantro), divided use  

In a large skillet, heat the oil or ghee over medium heat. Add the cinnamon stick and cloves, saute about 30 to 45 seconds, then add the onion and cook about 2 to 3 minutes, then add the garlic, ginger, chilies, ground red pepper, cumin, ground coriander, turmeric, salt and cook for about another 4 minutes. Add the ground meat and cook for about 5 minutes. Mix the tomato paste with the water and add to the skillet, stirring to mix everything together well. Let the curry come to a boil, then reduce the heat a bit to keep the curry at a simmer. Cook for 20 minutes, until the meat is cooked, then add the peas and cook 6 to 8 minutes until they are cooked. Stir in 2 tablespoons chopped coriander/cilantro, then garnish each serving with some chopped coriander/cilantro.
 
With paratha bread, a layered flatbread ...  

WORD HISTORY:
Mogul-This word, meaning "rich and powerful person, usually a business person," goes back to the Persian form for "Mongol," usually transliterated as "Mughal." The Mughals established an empire in southern Asia in the 1500s, and their leaders claimed a heritage dating back to Mongol ruler Genghis Khan; thus, the connection to "Mongol." The Mughal emperor had the world famous Taj Mahal built in India during the 1600s. The word was borrowed into English in the second half of the 1600s, but the idea of the rich and powerful "Mughal" emperors in India led English to the meaning of a rich and powerful person, as "mogul."   

Indian Onion Chutney

This is a common chutney with only minor variations in recipes from what I've found. Good served as a side to Indian meals or just along with Indian breads. 

Ingredients (quite a number of servings of varying size):

2 large white or yellow onions, peeled and chopped
3 tablespoons freshly ground black pepper
1 heaping tablespoon ground cumin
1 teaspoon salt
1 can (6 ounces) tomato paste
juice of 3 limes
1 tablespoon sugar (more if you don't like tartness)
1/2 to 1 teaspoon cayenne pepper or other ground red pepper (per your heat level)
2 tablespoons chopped cilantro

Add the pepper, cumin, salt, tomato paste, lime juice, sugar and red pepper to a bowl and mix well. Add the chopped onion and cilantro and keep folding until the onion is coated with the mixture. Cover and refrigerate the chutney for at least a couple of hours before serving.

WORD HISTORY:
Crag-Certainly not an every day word in English, the history of "crag" is shaky in spots, but it is related, through Indo European, to "hard," a word from the Germanic roots of English. It goes back to Indo European "khert/khart," variant of "k(h)rat," which had the meaning "strong, firm, powerful," which produced some unknown form in its Old Celtic offspring, which then gave the Celtic languages a number of words quite similar in pronunciation and meaning: Welsh "craig," Breton "krag," Manx "creg," Irish "carraig," all with the meaning of "rock," the "basic" meaning of the word in English, but more especially, "a rock protruding from a cliff, often by the seashore." English borrowed the word from one or more of the sources noted above, although Welsh would be a good candidate, in the early 1200s, initially in reference to places. Several such "protruding rocks" brought English to develop "craggy," the adjectival form for "rough and rocky," which came to be used for inland areas, as well as those near the sea.    

Brazilian Seafood Chowder: Moqueca

This is a common soup in the coastal state of Bahia in Brazil. Like many popular dishes, it has numerous variations, including some that are somewhat more involved. Fish with a relatively firm flesh are used in Brazil, one of those being a large type of catfish from Brazil, but cod, swordfish, halibut or other catfish can also be used. Traditionally cooked in a "moquequeira," a type of pan, the name of this chowder, "Moqueca," is derived from that type of cooking pan. Also traditionally, oil made from palm fruit, known as "dendê oil" in Brazil, is used to make "Moqueca." This oil has a bright reddish or orangish color, but it has become highly controversial, both for reasons of health (high saturated fat level) and for the environment, the cutting down of palm trees, thus contributing to the deforestation of the rainforest, which in turn reduces the habitat of many animals. You can substitute extra virgin olive oil and then add some saffron threads, and/or soak a little annatto* in the oil, or add some ground turmeric (see recipe below). Generally, while the dish contains red chilies, it is not really hot, as the amount of ingredients dilutes the heat of the chilies, but leaves just a hint of spicy tingle for the dish. If you prefer more spicy heat to your food, add another chili pepper or two. 

Ingredients (for about 6 to 8 servings):

1 pound cod, swordfish or halibut, cut into about 1 or 2 inch pieces
1 pound medium shrimp(s)
1 medium onion, peeled and chopped
5 cloves garlic, minced
4 or 5 Roma tomatoes, chopped
1 heaping tablespoon sweet paprika
juice of 2 limes
1 large red bell pepper, cut into rings
1 medium green pepper/Anaheim pepper, chopped or cut into rings
2 hot red chili peppers, seeded and chopped
4 green onions, chopped
1/4 cup chopped cilantro
3 tablespoons extra virgin olive oil
3 or 4 saffron threads, and/or a little annatto soaked in the oil, or 1/4 teaspoon ground turmeric (I used both saffron threads and annatto) 
1 can (13.5 to 15 ounces) coconut milk
1 teaspoon salt
cilantro for garnish

Put the fish pieces and the shrimps in a dish, then add the garlic, lime juice and salt; mix well, cover the dish and refrigerate for 30 minutes. Heat the olive oil, saffron (or annatto or turmeric) in a pot or large pan over medium heat, then add the onion, red bell pepper, green pepper, tomatoes and chili pepper. Let cook, stirring occasionally, until the onion softens somewhat. Add the paprika, green onions, chopped cilantro; stir to mix well. Then add the fish and shrimp mixture (lime juice, garlic and salt). Cook briefly until the fish and shrimp BEGIN to change color. Add the coconut milk, stir to mix, and let the dish come to a simmer; then adjust the heat to simply maintain a gentle simmer. Let simmer until the fish and shrimp are simply cooked through, then remove from the heat. Overcooked shrimp can often become tough. Often served with rice or good bread to sop up the excellent broth. 

* Annatto is a seasoning and food coloring product from the seeds of the achiote tree. It is commonly used in dishes from the Caribbean and Central and South America. 

WORD HISTORY:
Chowder-This word for a thick stew, often with fish or other seafood, is related to "cauldron," a Latin-derived word borrowed by English by way of Latin-based French. It goes back to Indo European "kelhe," which had the notion "warm, hot." This gave its Latin offspring "calidus," with the same meaning, and this produced "calidarium," meaning "warm or hot bath," which later produced "caldaria," meaning, "a pot for cooking." This passed into Old French as "chaudière," with the same meaning, and English borrowed the word in the mid 1700s as "chowder," but meaning "the fish stew cooked in a 'chaudière'."  

Austro-German Stuffed Bread: Jägerwecken

"Word History" slightly edited 8-20-22

"Jägerwecken" undoubtedly developed as a tasty food that could easily be toted along in a knapsack with a hunter ("Jäger" means "hunter" in German). In more modern times, it is just as easily taken along in a picnic basket for an afternoon outdoors, or it can be served as part of a light lunch or a snack. "Jäger," pronounced as if "yea-gah," is a word derived from the verb "jagen" (pronounced as if "yaw-gen," and once spelled "jagon," with a long 'o'), which meant, "to pursue, to chase;" thus, "to hunt." The verb is of unclear origins, although perhaps West Germanic, with its strongest development coming after the Anglo-Saxons left the Continent for Britain; thus, English does not have a form of the word. The noun form "Jäger" came from the notion of "one who hunts or pursues," and as time passed the word branched out into the military meaning of, "a lightly armed soldier or military policeman;" thus, "a rifleman, light infantry," then even later for military aircraft, "a fighter plane." "Wecken" is closely related to English "wedge" (originally spelled "wecg"), and it has long been a regional German word for "bread roll," although in various spellings like: "Weck," "Wecke," "Wegg," "Weckle," "Wecksche."   

"Jägerwecken" are often associated with "Steiermark," which is rendered as "Styria" in Latin, and is often used as such in English. Known as "Steiermark" in German, it is located in southern Austria, and the second part, "Mark" (English relative is "march," not the military kind, see Word History, below) shows it has long been a border region, and was such in the Old German Empire. "Jägerwecken" are known beyond Steiermark, and they are commonly served at Christmas time, but they are also good for lunch or for a snack during break time. "Break time" has many names in German-speaking areas, with probably two of the best known terms being "Brotzeit," literally "bread time,'' which is extensively used in Bavaria, and also "Jause," a word German adopted as a borrowing from Slovenian. "Jause" is used in many parts of Austria, but there are many other terms in use throughout German language areas.* These "snack times" are commonly accompanied by beer, even in many business locations, a practice that might cause some American business people to faint, but it is generally expected in German cultural areas.

This is simply my version of "Jägerwecken," but there are a great many variations. You may need to adjust the ingredient amounts to fit with your type of bread loaf, so keep that in mind, but none of this will require a government-sponsored scientific research effort. 

Ingredients:

1 loaf bread, halved, middle removed, you want to leave the outer crust and some of the soft inside
1/2 cup chopped dill pickles
3 tablespoons mustard
1/2 cup mayonnaise
1/2 cup chopped ham
4 or 5 slices of smoked bacon, chopped
1 medium potato, peeled, chopped/diced 
1/2 cup chopped cheese (like Gouda or Edam)
1/3 cup shredded carrot
1/3 cup cream cheese 
1/2 teaspoon pepper
1/2 teaspoon salt

In a skillet over medium heat, add the chopped bacon. Once the bacon fat begins to melt, add the chopped potato. I prefer to turn down the heat to low and let the bacon and potato cook slowly. You don't want the bacon or potato pieces to be too dark or too hard, so keep an eye on the skillet and stir things as needed. When the potato pieces are lightly browned, remove the skillet from the heat and let the mixture cool down somewhat. In the meantime, cut the loaf of bread and remove the center, leaving a small amount of the soft inside around the crust. Chop or tear the removed center of the bread and add it to a bowl. In a small bowl or a cup, mix together the mayonnaise, cream cheese and mustard. Add this and all of the other ingredients to the bowl, including the lightly browned potato pieces and bacon and gently keep folding the ingredients over and over for a few minutes, until everything is well mixed (you don't want to break up the potato pieces into mashed potatoes). Fill the hollowed out bread loaf with the mixture and take care to pack it into the bread, but not to break open the loaf structure. Wrap the Jägerwecken in plastic wrap or foil and refrigerate it for about 90 minutes to 2 hours. Remove the wrapping and use a good knife to cut the filled loaf into slices about one inch thick.   

* Many items are served at break time, but two well known specialties in the southern German areas are large pretzels and white sausage (Weißwurst). Oh, did I mention beer?

WORD HISTORY:
March-There is more than one word of this spelling in English, although, with the exception of the version used for the month of "March," they are all likely related, and therefore, they are related to "mark," a word from the Germanic roots of English (read further), and to "margin," a Latin-derived word borrowed by English (related through Indo European). As you will notice, there is much uncertainty as to many of the specifics of "march,"^ although the general trail of the word is much more clear. This form of "march" means  "borderland," a meaning now somewhat antiquated in English, except for academics. It goes back to Indo European "mereg," which meant "border, edge, boundary." This gave its Old Germanic offspring "marko," with the meaning, "boundary, edge, border area." This gave Old English "mearc/merc" (depending upon dialect), which continued the same basic meaning with "boundary, limit, border area." Old French absorbed a form of the word, "marche," from Germanic Frankish "marka," and "perhaps" passed this form along to Latin, which had "marca" (or perhaps Latin got its form from the Lombards, another Germanic tribe that settled in what became northern Italy?). The English forms "seem" to have been dwindling in usage, although the English kingdom of "Mercia" is simply a Latinized form of Old English "Mierce," which seemingly originated along the "border" with what became Wales; thus, "a border area." The Normans brought along the French form which melded with the waning English form (circa 1200?). Thus reinforced, this gave new impetus to the English word and influenced the pronunciation of the word, as the actual English form of "mearc" developed into modern "mark," initially meaning, "a sign of a boundary or border." As I noted above, there are other forms of the basic word in English and in the other Germanic languages, so it is often difficult to separate out words to fit this exact meaning of "border, boundary," as several are really closer to English "mark" in meaning,^^ but here are a couple of examples of relatives to the English word in other Germanic languages: German and Low German have "Mark" (boundary, territorial limit),^^^ Dutch has "mark" (although apparently, like its English cousin, the word is antiquated).

^ I frequently try to convey some sense of uncertainty by the use of words like "perhaps," "seem," "seemingly," "possibly" or "likely."

^^ That is, "a stain or blemish on a surface, often, but not always done by error," as in, "The spaghetti sauce spattered out of the pan leaving a mark on my shirt," but also, "The Israelites put a mark of lamb's blood above their doors, so that the angel of death would pass over them."   

^^^ Perhaps because "Mark" was an old form (?), German borrowed what became its word for "border" from Slavic, that word being "Grenze," but "Mark" remains associated with the "border areas" of the Old German Empire, especially with Steiermark and Mark Brandenburg (the state around Berlin), and what is now modern Austria was once called "Ostmark;" that is, "East Border Area," a term Hitler revived for his homeland, as he sought to tie modern German areas to the Old German Empire.         

Spanish Garlic Soup: Sopa de Ajo

This is one of those simple, but outstanding bread soups which seem to be available in so many cultures; although understandably so, as they are great ways to use up bread before it gets moldy, which can easily happen with bread not loaded with preservatives. The Spanish have many variations for garlic soup, with some of the variations being subtle. This is my adaptation of the garlic soups more commonly found around Castile in northwestern Spain. If you don't like spicy hot food, you can use all sweet paprika and just a pinch of cayenne pepper, or just flip flop the paprika amounts by using 1 1/2 tablespoons sweet paprika and 1 teaspoon of hot paprika. You can also beat some eggs and drizzle them into the simmering soup and gently mix the egg into the soup to form strands of egg.  

Ingredients:

1/3 cup olive oil
5 slices dried Italian bread, cut into about 1 inch pieces
10 garlic cloves, sliced thinly
1 1/2 tablespoons hot Spanish paprika
1 teaspoon sweet Spanish paprika
4 cups chicken stock
eggs (1 per serving)
1/2 teaspoon black pepper
salt to taste (remember, the chicken broth likely has salt)

In a pan, heat the olive oil over medium heat. Lightly toast the bread pieces in the hot olive oil for 2 to 3 minutes, then add the garlic, paprika and the remainder of the olive oil, stir well and allow the garlic to begin to soften. Add the chicken stock and bring the soup to a boil, then reduce the heat and simmer the soup for about 5 minutes. Add a couple of eggs to the top of the simmering soup (it should be fairly thick, because of the bread), cover the pan and poach the eggs for a few minutes until they are cooked to your preference.

The egg white has been covered and colored by the paprika laced broth, but believe me, it is there ... 

WORD HISTORY:
Epitaph-This compound word is composed of "epi-" which goes back to Indo European "epi," which meant, "on, upon, at, near." This gave Ancient Greek (transliterated) "epi," used as a word forming part meaning, "upon, near;" thus also, "in addition." It is part of quite a number of words, including "epicenter," "epidermis" and "epidemic," none of which are native English words, but rather borrowings that have enriched the English language, as in the famous song, "I've Got You Under My Epidermis" ... ah, I think I've got the title wrong?  haha! The second part of the word goes back to Indo European "dhembh," meaning, "to bury." This gave transliterated Ancient Greek "thapto/tapto," also meaning, "bury, inter," which produced the noun, "tăphos," meaning, "burial, tomb, common practice of a funeral." Together these gave transliterated Greek the adjective "epitaphios," meaning, "having to do with a burial or funeral." This then produced the noun "epitaphion," meaning, "the words spoken at a funeral;" thus, "eulogy, public speech at a funeral," and this was borrowed by Latin as "epitaphium," with the same meaning. This passed into Old French, a Latin-based language, as "epitaphe," but more so with the meaning, "words written about a person for a funeral;" thus also, "an inscription for the deceased's burial." English borrowed the word in the mid 1300s, and it has developed the meaning further to, "inscription on a tombstone or on some other memorial to a deceased person."   

Tyrol Bacon Dumplings: Tiroler Speckknödel

"Tiroler Speckknödel" seemingly date back about 800 years! While the Tirol region* seems to be the place of origin of these splendid dumplings, "Speckknödel" are not uncommon in parts of Bavaria. There are some variations for Speckknödel; as for instance, some people fix them without onion, while others use some marjoram in the dough. Firm salami type sausages are commonly used as the sausage component for "Speckknödel," and while 6 to 7 cups of bread pieces may seem like a lot, it really isn't, as the pieces should be loosely put into a cup, not pressed in. The dumplings are often simply eaten in beef broth or with sauerkraut or with a salad. I get about 12 golf ball size dumplings from this recipe.

Ingredients:
6 to 7 loosely packed cups dried bread or rolls, cubed or crumbled into small pieces (about like large lima beans in size)
1/3 to 1/2 pound bacon, thick rind removed, and then chopped
1/4 pound firm salami-type sausage, chopped 
1/2 cup onion, finely chopped
1/2 cup milk
3 eggs, lightly beaten
1 tablespoon butter
1 tablespoon flour (perhaps another tablespoon)
1/2 teaspoon salt
1 tablespoon parsley
salted water to cook
chopped chives for garnish

In a skillet over low heat, melt the butter and then add the finely chopped onion, cook for about 2 to 3 minutes. Now add the bacon and sausage, increase the heat to medium, and cook for a few minutes, until the bacon has softened (do not let the bacon or sausage get crispy), remove from the heat and let the mixture cool down somewhat. In a bowl, add the bread pieces, bacon mixture, eggs, salt, parsley, 1 tablespoon of flour, and the milk. Mix everything together by hand for a minute or two, then cover the bowl and let it sit for about 15 minutes or so. In the meantime, bring a pot or pan of water seasoned with some salt to a boil. Wet your hands with some cold water, and roll some of the dough into golf ball sized dumplings. Add the dumplings to the boiling water and adjust the heat so that the water is simply simmering, not seething. Cook the dumplings for about 12 to 15 minutes, and just because they float, doesn't mean they are done. Keep turning the dumplings in the simmering water until the time has passed. Remove them with a slotted spoon to a plate covered with paper towels or napkins to let them drain or add them straightaway to bowls of hot beef broth and sprinkle with chopped chives.

* The Tirol region was a part of the Old German Empire (Holy Roman Empire of the German Nation), and came under the control of the Habsburg family, the head of which was the Archduke of Austria, and who was long elected as the German emperor. When this entity was disbanded (1806), Tirol was a part of the new Austrian Empire (announced in 1804), which later was reorganized and renamed the Austro-Hungarian Empire (1867), or Austria-Hungary as a somewhat shorter form. After World War One, the southern districts of Tirol (called South Tirol, or Südtirol in German) were ceded to Italy for its entry into the war on the Allied side and this became a part of the Italian Alto Adige region. Some of the world's great skiers are from both the Austrian and Italian areas of Tirol.

WORD HISTORY:
Sinew-This word goes back to Indo European "sneh," which had the notion "to twist together, to connect together, to weave together." This gave its Old Germanic offspring "sinawo," which meant "sinew, tendon," which gave Old English (Anglo-Saxon) "seonu" and "sinu," depending upon dialect, both forms with the same meaning. This then became "sinue" (the ending 'e' pronounced eh/ah),  before the modern version. The other Germanic languages have: German "Sehne" (sinew, tendon), Low German Saxon "Sehn" (sinew, tendon), Dutch "zenuw" (nerve, sinew), West Frisian "sine" (sinew, tendon), Norwegian "sene" (tendon, sinew), Icelandic "sin" (tendon), Swedish "sena" (tendon, sinew), Danish "sene" (sinew, tendon).

Chilean Sangria: Borgoña

"Borgoña" means "Burgundy" in Spanish, and in Chile their "Carménère" red wine is commonly used for this Chilean form of Sangria; so, if you have access to this wine, by all means, use it; otherwise, a Merlot or Cabernet Sauvignon will do just fine. While Borgoña is really a common summer drink in Chile, with the Christmas and New Year's holiday season upon us, why not try some now? For those unaware, since Chile is a South American country; and thus, in the Southern Hemisphere, countries in that hemisphere officially enter summer in December, just as we in the Northern Hemisphere officially enter winter in December. Cointreau and triple sec are orange flavored alcoholic products. In Chile, some use their own brandy called "Pisco." 

Ingredients:

1 bottle red wine (Merlot, Cabernet Sauvignon)
1 1/2 to 2 cups sliced or chopped fresh strawberries
1 to 2 tablespoons sugar (if your strawberries are super sweet, use 1 tablespoon sugar)
1/4 cup Cointreau or Triple Sec or Pisco
ice

Put the sliced/chopped strawberries into a bowl, add the sugar and mix to coat the berries. Add the Cointreau, Triple Sec or Pisco and let the berries sit in the refrigerator for about 30 minutes. Empty the wine into a pitcher, then stir in the strawberry mixture. Refrigerate the Borgoña for a minimum of 3 hours, but it is better if it is left in the refrigerator until the next day. Add some ice to each serving, especially in warm weather.

WORD HISTORY:
Alligator-The ultimate origin of the main part of this word is unknown. It goes back to Latin "lacertus," meaning "lizard." This gave Spanish "lagarto," with the grammatically masculine definite article being "el," which goes back to Latin "ille," meaning, "that one, he, she, it;" thus also, the definite article "the," which developed from Indo European "hol-no," meaning, "that, beyond this, beyond here, yonder." The Spanish form "el lagarto" was used to describe and to name the lizard like creature of the New World. In the second half of the 1500s, English speakers took the word as the misunderstood form "aligarto," then modified to "alligater," before the form that has endured up to modern times, "alligator," although the pronunciation by most English speakers is as if the ending is "ter," not "tor."   

Gilligan's Island Episode: The Little Dictator

This episode was first broadcast in September 1965.

"Gilligan's Island" was a comedy originally aired on the CBS television network in the mid 1960s. The show's first season, 1964-65, was broadcast in black and white, but the show began airing in color with the 1965-66 season. The basic idea of the series was that seven people had been shipwrecked during a severe storm after the tour boat they were on sailed from Hawaii. The boat was beached on a small uncharted island where these seven representatives from various parts of American society had to learn to get along in order to survive. Some viewers took the show far too seriously, as many particulars of the episodes certainly didn't make sense,* but those of us who loved the show didn't care, and "Gilligan's Island" was and still is one of my all time favorite shows. The show was canceled after the 1966-67 season, but these episodes from the 1960s were aired for decades in syndication in the United States and around the world. In addition, three full-length movies were made in the late 1970s and early 1980s featuring all of the original cast, except Tina Louise, who remained embittered about how the show had damaged her career, as movie and television execs felt she was too tied to her "Ginger" character from the show, and this restricted the roles offered to her. Some of the other cast members were embittered too, until they came to realize how beloved they and the show were to so many people around the globe.

Cast:

Bob Denver ................. Gilligan
Alan Hale, Jr. .............. (the) Skipper
Jim Backus ................. Thurston Howell III
Natalie Schafer ........... Mrs. Howell, aka "Lovey"
Tina Louise ................ Ginger Grant
Russell Johnson ......... the Professor
Dawn Wells ............... Mary Ann
Nehemiah Persoff ...... Presidente Rodriguez 
 
This episode was done as a parody of Central and South American countries of that time period in the 1960s, as so many of those countries often were politically unstable back then. This episode uses a fictional country called "Equarico" to make that point. The guest star was Nehemiah Persoff, a favorite of mine, and a man now 100 years old! 

A deposed dictator from the fictitious Latin American country of "Equarico" is exiled to the island, complete with his pistol. He meets Gilligan and introduces himself as Ex Presidente Rodriguez, but Gilligan doesn't believe him and sarcastically introduces himself as George Washington, which brings Rodriguez to mistakenly reply, "They exiled you too?" From this point on, Rodriguez calls Gilligan "George." In the world of Equarico, Rodriguez has learned that "he who has gun is the leader." Rodriguez implements this doctrine and he sees the castaways as his new subjects, and he declares himself as "the provisional presidente, until such time as it is safe to hold free and democratic elections." When the castaways ask, "When will that be?" Rodriguez responds, "You should live so long." The castaways make a couple of attempts to overthrow Rodriguez, but they fail, which brings Rodriguez to prepare to execute Gilligan, but when he pulls the trigger of the pistol, the gun is out of bullets. The castaways now take the dictator into custody. Rodriguez assumes he will be executed or exiled, because that's what happens in Equarico. Instead, the castaways simply want Rodriguez to become one of them and to be a good citizen of their island community, where he can become "anything he wants." Of course, what Rodriguez wants is to be the leader, and he plans to use Gilligan ("George") as the means to achieve that wish by trying to convince Gilligan to become the "leader" of the island, with Rodriguez always being there to "help" him. (Democracy is always vulnerable to want to be dictators, if people don't keep vigilant.) He tells Gilligan to sleep on the proposal and Gilligan has a dream about being the "leader," but in his dream, he realizes that much is wrong in his realm, and that Rodriguez won't let the truth about his nation's problems come to his attention. Rodriguez is self aggrandizing, interested in his own well being, not interested in the country and its people. Gilligan's loyal and truthful cabinet members (all portrayed by the castaways) are executed by Rodriguez, who fears the truths about the country they are trying to show to Gilligan. Rodriguez finally tells Gilligan that he has no real power, rather he is a puppet ruler, with Rodriguez pulling the strings. Gilligan awakens from the dream and races outside to tell Rodriguez he will not be his puppet, but he finds Rodriguez getting into a boat sent by Equarico to take him back to that nation so he can be restored to power, as there has been another revolution. He promises he will send a ship to rescue the people on the island. The castaways begin to learn a few basic words in Spanish for their trip, but on the radio comes the announcement that Rodriguez has again been overthrown and exiled to the top of the Andes Mountains. So much for any rescue. 

* No question about it, the castaways had access to things that magically appeared, and to items that certainly would not have been carted along on a tour boat, including Mr. and Mrs. Howell's extensive wardrobes. I suppose if you totaled up everything the seven people had available to them, the tour boat, the SS Minnow, might have been closer to the size of the Queen Mary. In one episode, Gilligan thinks he's won a million dollar sweepstakes, bringing Mr. Howell to grant Gilligan a membership in Howell's exclusive club, complete with a special blazer adorned with the club seal. Where did Mr. Howell get the special blazer for Gilligan? I don't care. Remember, this was a comedy. In another episode, the castaways salvage movie equipment and costumes from a sunken ship; the key here being "sunken ship." The thing is, the equipment and costumes are all in perfect condition and totally dry, in spite of the fact that the ship had sunk decades earlier, and again, it was a sunken ship, as in, how did everything remain dry? Again, I don't care, and it was a funny episode.

Photo is from the Turner Home Entertainment/Warner Brothers' Complete Second Season DVD Set 

WORD HISTORY:
Puppet (Pupa)-This word is distantly related, through Indo European, to "few," a word from the Germanic roots of English, but it is more closely related to "pupil," meaning, "student and also the middle of the eye," both (meanings) of Latin derivation and borrowed by English from French. It goes back to Indo European "pau," meaning, "small in size or amount." This gave Latin "pupus," meaning "boy, a male child," and "pupa," meaning "girl, female child" (see "pupa" below), but with the feminine form also meaning "doll;" thus also, "puppet." This gave Latin-based Old French "po(u)pee," meaning "doll, puppet," which provided the basis of the French diminutive "po(u)pette;" thus, "little doll, puppet." English borrowed the word as "poppet" (initially as "popet"?) meaning "small doll, small person." This then became "puppet" by the 1500s and with the meaning of "a small doll made to move by attached strings, wires or sticks" (later also including "hand manipulated dolls in glove form"). About that same time came the generally negative figurative meaning of, "a person manipulated by another to act in a certain way." The word "pupa," meaning "an intermediate stage of development of an insect," is a direct borrowing, circa 1775, from the above mentioned Latin form, which had that meaning attached by Swedish botanist/zoologist Carl Linnaeus in the mid 1700s.        

French Potato Gratin: Gratin Dauphinois

"Gratin Dauphinois" is a classic French potato side dish from the area of the French Alps. You can use a baking dish, a casserole dish or a pie dish or pan (or a cake pan, for that matter). You can slice the potatoes with a knife, although if you have the adapter for a food processor, or another type of slicer, it will make the potato slices uniform. Just my own opinion here (hey, this isn't called "Pontificating" for nuthin' ... ah, nothing), but "gratin" in not a very common word in American English, and many Americans might associate it more with upscale restaurants or cooking. When I was a kid potatoes fixed similar to this dish were almost always called "scalloped potatoes" (regardless of the ingredients), but then one or more of the processed food companies had boxed versions of "scalloped potatoes," and another similar boxed version with cheese to be sprinkled on top, and for which they used the term "au gratin potatoes" (this was pronounced by the average American as if, "oh graw-tin potatoes," but this led some nameless smart-ass guy to called it, "old rotten potatoes."  

Ingredients:

1 1/2 pounds starchy potatoes, peeled, thinly sliced (about 1/4 inch slices)
1 cup heavy cream
1/4 teaspoon nutmeg
3/4 teaspoon salt
1/2 pepper
1 clove garlic, minced
1 to 2 tablespoons butter (for the baking dish/pan)
1/3 cup shredded Gruyère (you can substitute Swiss cheese/Emmentaler cheese)*

Heat oven to 300 F. Grease the bottom and sides of the baking dish or pan with butter. Slice the potatoes to a thickness of about two coins, like U.S. quarters. Pour a couple of tablespoons of cream into the dish and then swirl it around a little. It need not cover the bottom of the dish completely. Put about half of the potato slices into the dish, add a couple of tablespoons of cream around the tops of the potatoes, then sprinkle on half of the salt, half of the pepper, half of the nutmeg and half of the minced garlic. Add the rest of the potato slices and the remainder of the cream, then repeat the seasoning process. Add the shredded cheese over the top and bake the potatoes for about 100 minutes, or until the potatoes are tender and the top of the gratin is nice and browned. Let the potatoes sit for about 15 to 20 minutes before cutting and serving.

* "Gruyère" is a type of firm whitish to light yellowish cheese produced in Switzerland, more so in the French-speaking areas (about 20 to 23% of Switzerland is French speaking), but is not uncommon in France, especially in regions adjacent to Switzerland. 
 
Unbaked Gratin Dauphinois ...

Serving...

Whole baked Gratin Dauphinois ... 

WORD HISTORY:
Revenge-This is really a three part word, with "re-," a common prefix, often meaning, "again, back, go back," and at times with the extended meaning, "to do over" ("redo, retry"), but the meaning of this prefix is not always tied to these meanings, but "seemingly" is more of an intensifier in some Latin-derived words. The second part is from Indo European "weieh," with the notion, "force, power, energy." This gave Latin "vis," with those same general meanings, and the accusative form is "vim," with "vin" being a variant form. It is related to both "vim" (energy, vitality) and "virility" (manly power, manhood), and both are Latin-derived words borrowed by English. Lastly, there is Indo European "deik," which had the notion, "to point, to show," and it is the ancestor of quite a number of English words, both native and borrowed; for instance, "toe," "token" and "teach," all from the Germanic roots of English, and "digit," "dictate" and "dictum" all borrowed from Latin. The Indo European form gave Latin "dicere/dicare," meaning, "to state, to declare, to give affirmation." Latin combined "vin" and "dicere/dicare" into "vindicare," meaning, "to assert, to make a claim to, to protect;" thus also, "to punish to give affirmation to a claim or to defend a claim contested by another." This was taken by Latin-based Old French as "revenchier," which then became "revengier," meaning, "to take revenge." English borrowed the word circa 1400 (perhaps just a little before that?). The noun form was borrowed from the French noun form "revenge" in the mid 1500s and meaning, "an infliction of defeat or punishment as retaliation for some previous act by another." The French noun had developed from the verb.