For a time back in early to mid 2016, there was a long stretch when pretty much all the foods and beverages I featured were from Washington D.C.'s Union Market, with its large selection of stores which sell many foreign products. Well, I kind of lost track of at least one, so it'll be discussed today--Inca Kola, from Peru. And then by coincidence I located another Peruvian drink, chicha morada (From Inca's Food), in a supermarket near the NJ shore.
Chicha morada is a traditional drink in Peru, made from purple corn, which is another term for blue corn. Purple corn is quite popular in Peru, Ecuador, and Bolivia, especially. One website I consulted claims that purple corn is a special type of corn, which can lower cholesterol and fight obesity. It didn't link to scores of scientific test results and journal articles, so I don't know if this is necessarily accurate, much less "proven," as the site stated. But, whatever its health benefits, aside from traditional corn dishes, purple corn is used in the previously mentioned areas as a natural food coloring and also in a popular pudding dessert and smoothie. Chicha morada is usually made with pineapple, cloves, cinnamon, and sugar. Chicha de jora is the alcoholic version. Otherwise, I'm unable to do my usual brief company overview, as I couldn't find a website for Inca's Food, and its New Jersey based importing company, Peruvian Import Company, has a website, but it's in Spanish, with no English translation provided (which I found odd for an American business). I was able to discern that Inca's Food also sells peppers, pasta, sauces, grains, fruit, snacks, olives, and herbs/spices.
Inca Kola is made by the Landley Company. This beverage selling business was created in 1910 by a British immigrant to Peru, Joseph Robinson Lindley. In 1935 Lindley decided to come up with a new drink to help celebrate the 400th anniversary of Lima, Peru. The resulting Inca Kola was flavored with lemon verbena, and its taste is often compared to bubble gum, or typical cream soda. Inca Kola quickly became huge in Peru, partly because it became synonymous with the country itself. This pride in their country's unofficial national drink was so strong that Inca Kola successfully outsold the American soda giant Coca-Cola in Peru. Finally, in 1997 the Coke corporation gave up and bought out the Lindley Company. Since then, Inca Kola sold in every country in the world save Peru is done by Coca-Cola, while Peruvian consumption of this soft drink is still done by Lindley. Lindley also is now licensed to sell other Coca-Cola drinks in Peru.
1) Inca's Food, chicha morada purple corn drink. Came in a 16 ounce/473 mL bottle, and was, not surprisingly, a rich purple color. It had an odd taste. Sweet, but strangely savory, too--I guess it's the corn. My initial impression was that it was alright, but not great, and I wouldn't buy it again. But as I kept drinking it, it kind of grew on me. By the end I was sort of liking it.
2) Inca Kola. Alas, I misplaced my notes for my reactions to this. However, I do have some recollection of it. It's a yellow color, which is why it's also known as "champagne kola," or "golden kola." I seem to recall thinking it was like a weak cream soda. I don't remember particularly liking or disliking it--I think it was kind of average, or "meh." Certainly I wasn't impressed enough to try it again. Although I do appreciate that this local drink beat Coca-Cola. Even if I don't like it that much, that's pretty cool.
I'll conclude with a few fun/interesting facts about Peru. As you can tell from both the drink names, it was the center of the powerful and influential Inca Empire, which comprised much of what's now South America from 1438-1533. Moving on, the world's tallest sand dune, Cerro Blanco, is found here--it's 1176.5 meters (3860 feet) from the base to the summit. The potato was first grown in Peru, and parts of Bolivia. Peru is also one of the places where the largest flying bird lives--the giant Andean condor. This creature can be up to 33 pounds (about 15 kilos), with a wingspan of up to almost 11 feet (3.35 meters). The start of the mighty Amazon River is in Peru, at Cordillera Rumi Cruz of the Rio Mantaro. Getting ridiculous, and a little gross, the world's most expensive coffee, which can run $1400 per kilo, is Peru's coati dung coffee. (The coati (aka coatimundi) is a small mammal, in the raccoon family and this situation is reminiscent of the civet crap coffee, which I discussed in my October 13, 2014 post.)
As far as famous Peruvians, there's Hernando de Sota Polar, a world renowned economist. Actor Henry Ian Cusick is probably best known for roles on the television shows "Lost" and "Scandal." Alex Acuna is a successful and respected drummer, who played with the band Weather Report, and with famous musicians like Elvis Presley, Paul McCartney, Ella Fitzgerald, Carlos Santana, Chick Corea, Seal, and Beck, to name just a few. Sofia Mulanovich Aljovin won the world title in surfing in 2004, and she was elected to the Surfers Hall of Fame in 2007. Boxer Kina Malpartida was the women's WBA featherweight champ from 2009-13. Going fictitious, the Paddington Bear character was originally from Peru. Finally, for the category of bizarre human feats, there's the world's youngest mother, Lina Medina. In 1939 she gave birth at the age of only 5 years, 7 months, and 21 days! She suffered from an extreme case of precocious puberty. Some folks (reasonably, I guess) think that this was a hoax, but there's supporting evidence in the form of photos, medical records, doctor's accounts, etc. The people at the Snopes website accept it as true, if that helps convince anyone.
Saturday, May 26, 2018
Saturday, May 19, 2018
Exotic/Disgusting Foods and Beverages Forum--Indian Treats
This week I'll be discussing four items--three snacks foods (from the MTR company), and one beverage (from Sresta). These all came from a grocery (Kroger, if my memory serves) in Fuquay-Varina, North Carolina, which apparently has a sizable population of folks with Indian heritage, or at least a lot of people who like that country's cuisine.
MTR Foods Pvt. Ltd. started out as a restaurant in Bangalore, India, owned and operated by the Maiya family, back in 1924. In 1975 they expanded into a company which manufactures pre-made and instant food mixes. Currently they make ready-to-eat curries and rice, gravies, frozen foods, mixes, spices, beverages, snacks, ice cream, and pickles. In 2007 MTR was bought by the Norwegian company Orkla. Orkla is an extremely old company, beginning as a pyrite mine in 1654.
In contrast, Sresta is quite the recent endeavor. It was started in 2004 by Raj Seelam. This company's passion is for organic foods, almost to a ridiculous degree. If you check out the company website, you'll read tons about how chemicals, and pesticides, are bad for food products, for the consumers, and for the farmers who grow the plant ingredients. Aside from fruit based drinks, often under its 24 Mantra line, Sresta makes flour, breakfast cereal, spices, oils, teas, jams and spreads, honey, nuts and dried fruit, and cookies.
1) Sresta mango fruit beverage: Ingredients are water, organic mango pulp (25%), organic sugar, citric acid, vitamin C, mixed carotenoids, and natural flavor. This, not surprisingly, had an orange color. In general I enjoy mangoes. Also, when I eat at Indian restaurants I almost always love to get a mango lassi, a mango-yogurt drink. Anyway, this Sresta drink was good. Not as great as a mango lassi, but still tasty.
2) MTR SnackUp ompudi: These were yellow string-like pieces with occasional green leafy bits. Bland. Not very good. Crispy and crunchy, but dull.
3) MTR SnackUp cornflakes mixture: This one looked like orange cornflakes with occasional peanuts and cashews. Not sweet like a cornflake breakfast cereal, but savory and slightly spicy. These were alright. Not great, but decent.
4) MTR SnackUp avalakki mixture: This one consisted of tiny, orange-colored rice flakes, mixed with peanuts, cashews, and curry leaves. Had kind of a sweet and spicy thing going for it. I really liked this one--the pick of the MTR litter, for sure. It was very messy to eat, though.
Therefore, the items I sampled ran the gamut from below average up to good. Given my usual appreciation of Indian foods, I would certainly be willing to try other products in both companys' lines. And I would buy the Sresta mango drink and the MTR avalakki mixture again, too.
Finally, I was interested to learn that the mango is part of the Anacardiaceae plant family. Other members of this group include cashews, pistachios, and....poison ivy. This shocked me. Poison ivy is something that Eastern U.S. archaeologists commonly encounter, much to our annoyance and even horror. I've had coworkers who had such a bad skin rash from touching it that they needed medical attention, or even steroids. Two people even got it on their eyes! Moving on, parts of the cashew and mango plant also contain substances which cause skin irritation. Not usually as extreme as the urushiol oils in poison ivy, but nasty all the same--people who harvest or process these plants have to take precautions. It's weird to think that these tasty foods and the "demon weed" are kin.
MTR Foods Pvt. Ltd. started out as a restaurant in Bangalore, India, owned and operated by the Maiya family, back in 1924. In 1975 they expanded into a company which manufactures pre-made and instant food mixes. Currently they make ready-to-eat curries and rice, gravies, frozen foods, mixes, spices, beverages, snacks, ice cream, and pickles. In 2007 MTR was bought by the Norwegian company Orkla. Orkla is an extremely old company, beginning as a pyrite mine in 1654.
In contrast, Sresta is quite the recent endeavor. It was started in 2004 by Raj Seelam. This company's passion is for organic foods, almost to a ridiculous degree. If you check out the company website, you'll read tons about how chemicals, and pesticides, are bad for food products, for the consumers, and for the farmers who grow the plant ingredients. Aside from fruit based drinks, often under its 24 Mantra line, Sresta makes flour, breakfast cereal, spices, oils, teas, jams and spreads, honey, nuts and dried fruit, and cookies.
1) Sresta mango fruit beverage: Ingredients are water, organic mango pulp (25%), organic sugar, citric acid, vitamin C, mixed carotenoids, and natural flavor. This, not surprisingly, had an orange color. In general I enjoy mangoes. Also, when I eat at Indian restaurants I almost always love to get a mango lassi, a mango-yogurt drink. Anyway, this Sresta drink was good. Not as great as a mango lassi, but still tasty.
2) MTR SnackUp ompudi: These were yellow string-like pieces with occasional green leafy bits. Bland. Not very good. Crispy and crunchy, but dull.
3) MTR SnackUp cornflakes mixture: This one looked like orange cornflakes with occasional peanuts and cashews. Not sweet like a cornflake breakfast cereal, but savory and slightly spicy. These were alright. Not great, but decent.
4) MTR SnackUp avalakki mixture: This one consisted of tiny, orange-colored rice flakes, mixed with peanuts, cashews, and curry leaves. Had kind of a sweet and spicy thing going for it. I really liked this one--the pick of the MTR litter, for sure. It was very messy to eat, though.
Therefore, the items I sampled ran the gamut from below average up to good. Given my usual appreciation of Indian foods, I would certainly be willing to try other products in both companys' lines. And I would buy the Sresta mango drink and the MTR avalakki mixture again, too.
Finally, I was interested to learn that the mango is part of the Anacardiaceae plant family. Other members of this group include cashews, pistachios, and....poison ivy. This shocked me. Poison ivy is something that Eastern U.S. archaeologists commonly encounter, much to our annoyance and even horror. I've had coworkers who had such a bad skin rash from touching it that they needed medical attention, or even steroids. Two people even got it on their eyes! Moving on, parts of the cashew and mango plant also contain substances which cause skin irritation. Not usually as extreme as the urushiol oils in poison ivy, but nasty all the same--people who harvest or process these plants have to take precautions. It's weird to think that these tasty foods and the "demon weed" are kin.
Saturday, May 12, 2018
Exotic/Disgusting Foods and Beverages Forum--A Malaysian Energy Drink
Okay, right off the bat, the title of this week's post is a little misleading. The drink I had was truly made in Malaysia. However, it was invented in Australia, and is a product of the biggest food company in the world, Nestle, which is headquartered in Switzerland. So the drink I'll be discussing, Milo, is essentially Malaysian on a technicality.
But first, some background. Industrial chemist Thomas Mayne invented Milo in Sydney, Australia, way back in 1934. This beverage is a bit unusual in that its ingredients vary a bit depending on what country it's being made for. The basic formula is sugar, chocolate, and some kind of malted grain--usually barley, wheat, or cassava (see my April 10, 2014 post for more info on that food item). Typically it's sold as a powder, which is then added to hot water and milk, kind of like Nesquik, or Ovaltine, or other powdered milkshake-like drinks. Sometimes, though, it's premade, and sold in cans or bottles. And Nestle additionally makes Milo cereals and candy-type bars, too. Some folks even add it to distinctly non-healthy foods, such as sprinkled (in the powder form, obviously) on top of ice cream. Plus, to return to my blog post of only a week ago, this drink is one of the ways to perform a Tim Tam Slam.
There's no denying the drink's popularity. It's sold in Nigeria, Ghana, Kenya, South Africa, Peru, Colombia, Chile, the Philippines, Vietnam, Thailand, Indonesia, New Zealand, Australia, the U.K., and Canada. And it's especially popular in Malaysia--there it has a 90% market share.
Milo was named after the real life Milo of Croton, a man renowned for his strength in the Ancient World. Specifically Greece, and its Magna Graecia (Greater Greece) holdings around the Mediterranean, back in the 6th century B.C. Milo was a seven time Olympic champion in wrestling, from 540-520 B.C. He's also the subject of various, probably apocryphal tales about his strength, and appetite. For example, he was allegedly powerful enough to carry a bull on his shoulder, and to break a band around his head by simply bulging his veins. As for his diet, his daily intake was said to be 20 pounds (or 9 kilos) of meat, 9 kilos (20 pounds) of bread, washed down with 10 liters of wine. He was also credited with saving the life of philosopher Pythagoras when a banquet hall roof collapsed on them. (Some historians claim that this was a different man named Pythagoras, who was a wrestling coach.) But my favorite Milo story is about his supposed death. Some men were cutting down a tree, and had gotten as far as cutting wedges out of it. Milo decided to impress his audience by sticking his hands into the tree wedges, with the idea being that he'd rip the tree apart by himself. Alas, the wedges closed, trapping his hands, and he couldn't tear open the tree and get free. Which left him defenseless later when a pack of wolves devoured him.
The Milo I tried was premade, and in an 8 ounce (240 ml.) can. Mine was made with barley malt. Its appearance was just like a regular chocolate milk. The taste was similar to chocolate milk at the surface, but it then had a decidedly nasty undertaste. I wasn't a fan at all, and won't be buying this one again. It was very disappointing.
As for Milo's energy and nutritional benefits, it does contain 10-20% of the recommended daily amount of calcium, thiamine, niacin, pantothenic acid, Vitamin C, phosphorus, biotin, Vitamin D, riboflavin, and iron. Plus the theobromine in the cocoa has caffeine-like stimulating qualities. So I guess it is healthier than some energy drinks, but I think it wasn't worth it due to its flavor. But clearly many people around the world, and especially in Malaysia, disagree strongly with me.
But first, some background. Industrial chemist Thomas Mayne invented Milo in Sydney, Australia, way back in 1934. This beverage is a bit unusual in that its ingredients vary a bit depending on what country it's being made for. The basic formula is sugar, chocolate, and some kind of malted grain--usually barley, wheat, or cassava (see my April 10, 2014 post for more info on that food item). Typically it's sold as a powder, which is then added to hot water and milk, kind of like Nesquik, or Ovaltine, or other powdered milkshake-like drinks. Sometimes, though, it's premade, and sold in cans or bottles. And Nestle additionally makes Milo cereals and candy-type bars, too. Some folks even add it to distinctly non-healthy foods, such as sprinkled (in the powder form, obviously) on top of ice cream. Plus, to return to my blog post of only a week ago, this drink is one of the ways to perform a Tim Tam Slam.
There's no denying the drink's popularity. It's sold in Nigeria, Ghana, Kenya, South Africa, Peru, Colombia, Chile, the Philippines, Vietnam, Thailand, Indonesia, New Zealand, Australia, the U.K., and Canada. And it's especially popular in Malaysia--there it has a 90% market share.
Milo was named after the real life Milo of Croton, a man renowned for his strength in the Ancient World. Specifically Greece, and its Magna Graecia (Greater Greece) holdings around the Mediterranean, back in the 6th century B.C. Milo was a seven time Olympic champion in wrestling, from 540-520 B.C. He's also the subject of various, probably apocryphal tales about his strength, and appetite. For example, he was allegedly powerful enough to carry a bull on his shoulder, and to break a band around his head by simply bulging his veins. As for his diet, his daily intake was said to be 20 pounds (or 9 kilos) of meat, 9 kilos (20 pounds) of bread, washed down with 10 liters of wine. He was also credited with saving the life of philosopher Pythagoras when a banquet hall roof collapsed on them. (Some historians claim that this was a different man named Pythagoras, who was a wrestling coach.) But my favorite Milo story is about his supposed death. Some men were cutting down a tree, and had gotten as far as cutting wedges out of it. Milo decided to impress his audience by sticking his hands into the tree wedges, with the idea being that he'd rip the tree apart by himself. Alas, the wedges closed, trapping his hands, and he couldn't tear open the tree and get free. Which left him defenseless later when a pack of wolves devoured him.
The Milo I tried was premade, and in an 8 ounce (240 ml.) can. Mine was made with barley malt. Its appearance was just like a regular chocolate milk. The taste was similar to chocolate milk at the surface, but it then had a decidedly nasty undertaste. I wasn't a fan at all, and won't be buying this one again. It was very disappointing.
As for Milo's energy and nutritional benefits, it does contain 10-20% of the recommended daily amount of calcium, thiamine, niacin, pantothenic acid, Vitamin C, phosphorus, biotin, Vitamin D, riboflavin, and iron. Plus the theobromine in the cocoa has caffeine-like stimulating qualities. So I guess it is healthier than some energy drinks, but I think it wasn't worth it due to its flavor. But clearly many people around the world, and especially in Malaysia, disagree strongly with me.
Saturday, May 5, 2018
Exotic/Disgusting Foods and Beverages Forum--Australian Cookies
This week we're headed way across the globe (Flat Earthers be damned), all the way down to Australia. I just recently discovered that either I've been unobservant, or my local Shop Rite grocery has recently decided to stock a fair amount of foreign-made cookies, or both. And, once more, there's the common cultural difference in the name of today's product. America's "cookies" are Australia's, and several other country's "biscuits." So we're talking about the sweet, individual-sized pastry desserts. Specifically, I was able to find two varieties of Tim Tams, which are made by the Arnott company.
The Arnott bakery was opened in Newgate, New South Wales, Australia, by a William Arnott, a Scottish immigrant, in 1865. The Arnott company is a colossus in Australia--it's the leading producer of biscuits there, and the second largest producer of snacks across the board. Almost all of their foods are either sweet biscuits (cookies), or else savory biscuits, which are more like crackers to Americans. Arnott's exports to over forty countries, including New Zealand, the U.K., Canada, Japan, Indonesia, Tahiti, and the U.S. They were bought up by the American Campbell's Soup company in 1997, although their products are still Australian-made, using mostly Australian ingredients.
Tim Tams were developed by Arnott's director of food technology (yes, that's a real title), Ian Norris, in the late 1950's. Norris had taken a trip to England, and there he encountered Penguin biscuits, made by McVities (see my May 13, 2017 post for more info on this company). He vowed that his employer could make a better version, and so development began. By 1964 Arnott's started selling Tim Tams. The basic Tim Tam biscuit consists of two malted biscuits sandwiching a chocolate cream filling, and then all of this coated in another layer of chocolate. Popular flavors include the original, white chocolate, dark chocolate, caramel, honeycomb, dark chocolate with mint, and chocolate with orange. There have been scads of limited edition flavors over the years, such as red velvet, chocolate brownie, toffee apple, and banana. A couple of these were controversial, since they were flavored with, and contained, trace amounts of Kahlua and Tia Maria liquor. (The company pointed out that because the amount of alcohol in the cookies was so tiny, a person would need to eat an almost impossible number of them to feel any effects.) Furthermore, a cheese (and chocolate?) version is sold only in Indonesia. There's also a fun activity to play with the cookies, called the "Tim Tam Slam," or the "Tim Tam Shotgun," or even the "Tim Tam Suck." To do it, a person bites off the two ends of a Tim Tam biscuit, and then uses the result as a straw to slurp up either a hot drink like coffee, or a cold one like milk. Additionally, before she was a movie star, and two-time Oscar winner, actress Cate Blanchett appeared in some famous Tim Tam television commercials, in which she was given a never ending supply of the biscuit by a genie. Finally, in case readers are curious about the strange name, Tim Tams are named after a horse--the famous one that won the Kentucky Derby in 1958.*
1) Tim Tams original biscuits: These are rectangular in shape, about 6 cm by 3 cm (or about 2.5 inches by 1.25 inches), brown in color, and chocolate covered. The two malted biscuit layers had a nice crunch, reminiscent of a Twix candy bar, I thought. The filling was tasty, too. Overall I liked these, thought they were good. I would buy these again.
2) Tim Tams chewy caramel biscuits: This kind was the same size, and color as the originals. The significant difference was, of course, the caramel which was part of the filling between the malted wafers. I liked this sort, too--in fact, a little more than the original. But I've enjoyed caramel flavor in general, so this is not a shock. Another solid cookie, that I'd eat again.
So, as you can see, I quite enjoyed these cookies/biscuits. And I will try to pick up any different flavors if I can. I'd also like to find the English Penguin biscuits, to see if Ian Norris really did improve on them. Other similar products include Choccy Slams and Temptins (in Australia), and Chit Chats in New Zealand. It would be fun to try all these different chocolate covered biscuits and see which one I think is the best. I'd also like to try the Tim Tam Slam, although given my distaste for hot liquids it'll have to be used with cold milk as the drink.
* Tim Tam's story is a little sad. He won the Kentucky Derby, and the Preakness, in 1958. And he narrowly missed winning the fabled Triple Crown, finishing second in the Belmont only after breaking a bone in his leg. Fortunately, he recovered from his injury, living until 1982 as a very successful stud.
The Arnott bakery was opened in Newgate, New South Wales, Australia, by a William Arnott, a Scottish immigrant, in 1865. The Arnott company is a colossus in Australia--it's the leading producer of biscuits there, and the second largest producer of snacks across the board. Almost all of their foods are either sweet biscuits (cookies), or else savory biscuits, which are more like crackers to Americans. Arnott's exports to over forty countries, including New Zealand, the U.K., Canada, Japan, Indonesia, Tahiti, and the U.S. They were bought up by the American Campbell's Soup company in 1997, although their products are still Australian-made, using mostly Australian ingredients.
Tim Tams were developed by Arnott's director of food technology (yes, that's a real title), Ian Norris, in the late 1950's. Norris had taken a trip to England, and there he encountered Penguin biscuits, made by McVities (see my May 13, 2017 post for more info on this company). He vowed that his employer could make a better version, and so development began. By 1964 Arnott's started selling Tim Tams. The basic Tim Tam biscuit consists of two malted biscuits sandwiching a chocolate cream filling, and then all of this coated in another layer of chocolate. Popular flavors include the original, white chocolate, dark chocolate, caramel, honeycomb, dark chocolate with mint, and chocolate with orange. There have been scads of limited edition flavors over the years, such as red velvet, chocolate brownie, toffee apple, and banana. A couple of these were controversial, since they were flavored with, and contained, trace amounts of Kahlua and Tia Maria liquor. (The company pointed out that because the amount of alcohol in the cookies was so tiny, a person would need to eat an almost impossible number of them to feel any effects.) Furthermore, a cheese (and chocolate?) version is sold only in Indonesia. There's also a fun activity to play with the cookies, called the "Tim Tam Slam," or the "Tim Tam Shotgun," or even the "Tim Tam Suck." To do it, a person bites off the two ends of a Tim Tam biscuit, and then uses the result as a straw to slurp up either a hot drink like coffee, or a cold one like milk. Additionally, before she was a movie star, and two-time Oscar winner, actress Cate Blanchett appeared in some famous Tim Tam television commercials, in which she was given a never ending supply of the biscuit by a genie. Finally, in case readers are curious about the strange name, Tim Tams are named after a horse--the famous one that won the Kentucky Derby in 1958.*
1) Tim Tams original biscuits: These are rectangular in shape, about 6 cm by 3 cm (or about 2.5 inches by 1.25 inches), brown in color, and chocolate covered. The two malted biscuit layers had a nice crunch, reminiscent of a Twix candy bar, I thought. The filling was tasty, too. Overall I liked these, thought they were good. I would buy these again.
2) Tim Tams chewy caramel biscuits: This kind was the same size, and color as the originals. The significant difference was, of course, the caramel which was part of the filling between the malted wafers. I liked this sort, too--in fact, a little more than the original. But I've enjoyed caramel flavor in general, so this is not a shock. Another solid cookie, that I'd eat again.
So, as you can see, I quite enjoyed these cookies/biscuits. And I will try to pick up any different flavors if I can. I'd also like to find the English Penguin biscuits, to see if Ian Norris really did improve on them. Other similar products include Choccy Slams and Temptins (in Australia), and Chit Chats in New Zealand. It would be fun to try all these different chocolate covered biscuits and see which one I think is the best. I'd also like to try the Tim Tam Slam, although given my distaste for hot liquids it'll have to be used with cold milk as the drink.
* Tim Tam's story is a little sad. He won the Kentucky Derby, and the Preakness, in 1958. And he narrowly missed winning the fabled Triple Crown, finishing second in the Belmont only after breaking a bone in his leg. Fortunately, he recovered from his injury, living until 1982 as a very successful stud.
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