Jensen

No, there's no one else to blame in this case. Acknowledging a case of BSE is a little tougher when you can't point the finger in a northerly direction...

How common is horse meat in Germany? I've been thinking about trying it and, since I'll be going to Cologne in a couple of weeks, it seems like the perfect opportunity. Would it be easy to find in a restaurant or should I look for a Metzgerei and cook it at my friend's house?

In English: Breakfast 6AM Elevenses 11AM Lunch 1PM Tea 4PM Dinner 7PM Bedtime snack 1030PM Makes you wonder if it's not an English thing, eh?

Oh yes, kassler. ('nuff said)

MY ISP's DNS server seems to be acting up and I can only access external websites that are currently in my network's DNS cache (or whatever), so I can't check out your links right now. I'm looking forward to it though. (I don't need the English translation though. ) And yes, the bacon reference piqued my interest (to put it mildly...ha ha)

What happened to the version of this thread with all the replies? Recently, I've been on a sausage kick. A few weeks ago it was Nürnberger bratwurst. This week it's Weisswurst and Leberkäse (although, the Leberkäse in my freezer is a veal meatloaf, not corned beef and bacon pie ). I love my neighbour's version of sauerkraut, made with white wine and juniper berries and cooked for a long time. Knödel is always a nice treat. Or broth with Klöße. Nothing heavy or greasy about those (thinking back to some of the now missing replies).

The Leberkäse in my freezer is a veal meatloaf. Sancerre, I've only eaten out in Regensburg...once at the Hof Brau for lunch (traditional food but neither too heavy nor greasy) and then at the Restaurant Brandner in the Sorat Insel Hotel. The meals I had there (two dinners) were also wonderful. I am heading to Germany in a couple of weeks; half my time will be spent in Cologne and half in Münster. I will probably only get out to dinner in Köln as I will be camping while in Münster. This website looked interesting to me: Kölner Brauhaus Wanderweg Of course, that's not about food but rather about Kölsch... (Edit for typo.)

New Mexico Green Chili 2 tsp vegetable oil 1 small onion, finely diced 3 cloves garlic, minced 1 tsp chili powder (see Note 1) 1 tsp cumin seed, toasted and crushed (see Note 2) 8 Anaheim peppers, roasted, peeled, seeded, and chopped 1 chicken breast, minced (see Note 3) 2 c low-sodium chicken broth Notes: 1. I just added this for colour and a little oomph. I usually buy California chili powder and New Mexico chili powder from the Hispanic foods aisle and then blend them at home. 2. Feel free to substitute ground cumin for this. I happen to be out of it at the moment so I toasted 1 tsp of seeds in a frying pan and then crushed them with the back of a spoon. 3. Again, this is a case of using what’s on hand. Feel free to substitute 6 oz. of ground chicken if you like. Directions: 1. Heat oil over medium heat. Add onions and garlic and reduce heat to medium-low. Sweat the onion mixture until the onions are translucent and soft but not brown. 2. Stir in the spices. Then add the peppers. Stir until well mixed. Add the chicken and stir. 3. Add chicken broth and bring mixture to a good simmer. 4. Reduce heat, cover, and let simmer for 30 minutes (or until you're ready to eat). Keywords: Soup, Easy, American ( RG1184 )

New Mexico Green Chili 2 tsp vegetable oil 1 small onion, finely diced 3 cloves garlic, minced 1 tsp chili powder (see Note 1) 1 tsp cumin seed, toasted and crushed (see Note 2) 8 Anaheim peppers, roasted, peeled, seeded, and chopped 1 chicken breast, minced (see Note 3) 2 c low-sodium chicken broth Notes: 1. I just added this for colour and a little oomph. I usually buy California chili powder and New Mexico chili powder from the Hispanic foods aisle and then blend them at home. 2. Feel free to substitute ground cumin for this. I happen to be out of it at the moment so I toasted 1 tsp of seeds in a frying pan and then crushed them with the back of a spoon. 3. Again, this is a case of using what’s on hand. Feel free to substitute 6 oz. of ground chicken if you like. Directions: 1. Heat oil over medium heat. Add onions and garlic and reduce heat to medium-low. Sweat the onion mixture until the onions are translucent and soft but not brown. 2. Stir in the spices. Then add the peppers. Stir until well mixed. Add the chicken and stir. 3. Add chicken broth and bring mixture to a good simmer. 4. Reduce heat, cover, and let simmer for 30 minutes (or until you're ready to eat). Keywords: Soup, Easy, American ( RG1184 )

Curried Cauliflower and Cheese Soup 1 large head of cauliflower 2 c salt-free, de-fatted chicken broth 1 c fat-free milk 1 S&B Golden Curry Sauce Mix cube * 2 oz grated cheddar cheese (real cheese, fat-free cheese is not allowed in my house!) 2 T nutritional yeast (optional) 1. Cut the cauliflower into florets and put them in a pot along with the chicken broth. Bring to a boil, cover, and reduce heat. Cook until the cauliflower is very soft. 2. Using a potato masher, mash the cauliflower and broth together to make a thick but chunky mixture. 3. Add milk. (Note: don’t let the soup boil after this point so keep the heat on low.) 4. Add curry spice mix cube. (* If you have some other curry seasoning, that can be substituted. I’ve also used Lee Kum Kee’s curry paste and also the dry spices themselves. If you use the dry spices (turmeric, coriander, cumin, cayenne, garam masala, etc., etc.,), add them to 1/2 a tablespoon or so of oil, cook them for a little bit, and then stir the mixture into the soup.) My favourite way to make this is using the Lee Kum Kee paste. 5. Add cheese and nutritional yeast, if using. Stir until cheese is melted. Why nutritional yeast? It adds a richness to the soup that would normally come from using gobs and gobs of cheese. So, you get the rich flavour of lots of cheese but without the fat. I also added some roasted cauliflower to this batch of soup. It added a different texture and also some depth of flavour. Very yummy. Keywords: Soup, Easy ( RG1182 )

Curried Cauliflower and Cheese Soup 1 large head of cauliflower 2 c salt-free, de-fatted chicken broth 1 c fat-free milk 1 S&B Golden Curry Sauce Mix cube * 2 oz grated cheddar cheese (real cheese, fat-free cheese is not allowed in my house!) 2 T nutritional yeast (optional) 1. Cut the cauliflower into florets and put them in a pot along with the chicken broth. Bring to a boil, cover, and reduce heat. Cook until the cauliflower is very soft. 2. Using a potato masher, mash the cauliflower and broth together to make a thick but chunky mixture. 3. Add milk. (Note: don’t let the soup boil after this point so keep the heat on low.) 4. Add curry spice mix cube. (* If you have some other curry seasoning, that can be substituted. I’ve also used Lee Kum Kee’s curry paste and also the dry spices themselves. If you use the dry spices (turmeric, coriander, cumin, cayenne, garam masala, etc., etc.,), add them to 1/2 a tablespoon or so of oil, cook them for a little bit, and then stir the mixture into the soup.) My favourite way to make this is using the Lee Kum Kee paste. 5. Add cheese and nutritional yeast, if using. Stir until cheese is melted. Why nutritional yeast? It adds a richness to the soup that would normally come from using gobs and gobs of cheese. So, you get the rich flavour of lots of cheese but without the fat. I also added some roasted cauliflower to this batch of soup. It added a different texture and also some depth of flavour. Very yummy. Keywords: Soup, Easy ( RG1182 )

For buying different salts in larger quantities, I can recommend Saltworks. I've never ordered their culinary salts but, after my first trip to a spa, I did buy a big-ass bag of Dead Sea salts from them.

Wow. How exactly do you enforce this? I mean, if a customer wants to pay the $16.95 flat fee and just order a martini, do you still insist he/she order an Entree? And what if a customer thinks (or hopes) that the appetizers will arrive before the entree? What do you mean by "it's expected"? ← I'm dying to know how the appetizer "compliments" the entree. "Hey, baby...those are some fine-looking chicken thighs you've got there!" or "That Hollandaise sauce looks wonderful on you. It really brings out the colour of your eyes." Oh, he meant "complements". Never mind... I wouldn't go back to a restaurant that told me I had to order an appetizer (that menu item which is supposed to whet one's appetite for the main course) before the entree. In fact, if I wanted an appetizer before the meal and was told I couldn't have it, I bet I'd just up and walk out!

I've used it before to make pesto. Edited to add this link to recipes for green garlic from The Ladybug Newsletter. and then edited again to add the link to the pesto recipe.

Another bakery located... New Roma Bakery on E St. I haven't tried the bread yet (I bought a loaf of Italian bread) but it smelled wonderful. Other offerings were French (and baguette), sourdough, milk bread, multi-grain, a selection of dinner rolls (none of them with the chewy crusts I prefer though), and lots of sweets. We also hit the Pasty Shack on J (I think). I got two Cornish pasties and put them in the freezer for dinner later this week. I had a laugh with the fellow behind the counter because there was Tapatio sauce on the tables instead of HP...

I've had Schweinehaxe made with wild boar. It was slow-roasted and then served in a broth with Knödel. In a word...incredible!

Actually, I was thinking of the Hon's in New West and/or Chinatown. I've never been to the one on Robson... Edited to add this: I would think that it would be extremely difficult for a place like Hon's to maintain an A rating due to a combination of volume and type of cooking. Most of the foods are steamed or fried...either way, you're talking about lots of grease floating around in the atmosphere. When I worked at Hydro (Edmonds), we used to go to the Hon's on 6th St. every Friday for lunch. It was always packed and, although "clean", there was always a film of grease on things (notably the floor). If it hadn't been so busy, the ever-busy staff would have had more time presumably to keep the floor and what-not cleaner (or, at least, less greasy). I don't fault Hon's for that and I certainly wouldn't sneer at them as gross or careless but I doubt it would garner them an A rating.

We don't have the letter grades in Sacramento County but we do have the online look-up thingie. If we did, I don't see it really affecting where I would eat, depending on what cuisine I was going for. For a nicer place, sure, I'd look for a A. But, ask yourself...would you expect a place like Hon's to have an A?

I stuffed some chard the other night for dinner: The filling was minced chicken breasts but, as a fish-eating vegetarian, you'd probably want something a little different Maybe a shellfish (does that count as "fish" for you?) like scallops? Or a spicy rice concoction? I will say that the mustard sauce (a combo of Dijon, dry mustard, and yogurt) served with it went extremely well with the chard.

It does if you eat enough of it!

Okay, I tried it again tonight, slightly more successfully, I think. I'm wishing now I hadn't been trying to be bleudauvergne and had taken the photo from a seated position because there was a fair bit of height to the potatoes and onions. The lighting was all that great either so you can't see that the chard is in rolls. Oh, and I globbed too much mustard on the plate.

Low calorie, low fat does not have to be boring... click Edited to add that each point listed on my site is roughly equivalent to 50 calories.

I've never cooked anything out of White Trash Cooking but the pictures made the book worth its purchase price...

Okay, I tried it out tonight and I bow low to anyone who can pull off an attractive plating. It is a lot harder than I expected (and I didn't think it would be a walk in the park). I think I succeeded with my salad: The main course was a lot harder to pull off though. I made cups of chicken steamed in red chard with a mustard-yogurt sauce and roasted potato coins. I'd tried doing the tadpole thing on a practice plate but was hopeless at it. So, I thought maybe I'd just do a smear of sauce. Initially, I thought I'd place the potatoes on the plate in two rows and then put the chicken cup on top of that. Well, that looked like shite so I put the chicken cup at one edge and sort of ringed the potatoes around one side of it. When I put the sauce on, it looked like a bloody happy face--not exactly the look I was going for. So, I globbed more sauce on top of my unsuccessful smear, plopped the chicken cup on top of it, and then arranged the potatoes from there. Because of the change of plans, the dish was quite off-centre. On the upside, even though my plating sucked, the food was good!

It's not bad journalism to ask two different parties to comment on the other's statements. That's not troublemaking; that's getting the story.