lancastermike

I made cioppino just a couple weeks ago. I had shrimp, clams; nice little ones, king crab legs from Costco and fish of a variety I don't recall. Nice tomatoey broth with a good bit of pepper flakes for some heat. Good crusty rolls and it was wonderful. I have also used scallops and mussels or whatever I can find. I did not use lobster, more because I did not have access to any I liked than any other reason. Even after we ate all the seafood I still had some of the broth left and I had that and bread for a meal. I love this stuff. Is it a stew or a soup? Not sure , but it sure is good.

Perfect stuff for frying spuds. Susan Fahning, my favorite blogger!!! Go get them Susan. Your bread is great. Sourdough can be such a pain. And the wetter you dough the better. This is the single most important thing I have learned from Rinehart. And minimal kneading and long rests give great bread. It goes against everything I thought I knew about bread. The frigid northland will never be cold in your home with that great soup and great bread.

I know everyone loves Jon Newman. But, he was getting lots of mileage and ink about the Chairman’s Selection. His name on everything, his picture everywhere. It was just as much about him as it was the wine. He full well knew what he was doing and that the pool he choose to swim in had sharks bigger than him. The post by Rich Pawlak of Newman’s statement read like Mr. Pawlak the publicist wrote it. Mr. Newman is doing everything he can do to make Big Ed look bad in this case. If he thought Big Ed would roll over he ignored the name of the guy who got 60% of the vote on November 7. I am not in anyway defending Big Ed for hooking up Conti. However, as I stated upthread Mr. Newman ain't no virgin. He knows how things work. And I continue to believe he is running for something now. The Chairman’s Selection program has allowed me to drink wine I never would have. For that I thank Mr. Newman. But I'm shedding no tears for Mr. Newman. He is playing this for all he can, and frankly, I doubt he is doing so on behalf of the wine buying public.

Many years ago I worked in a large resort hotel. The culinary staff was known as the biggest practical jokers in the hotel. Also amongst the craziest and most drug addled. The chef did make them wear those tall paper hats. Us beverage department guys were mostly just always drunk and often the sworn enemies of the cooks. Or big way to get back at them was to have one guy engage in conversation with a cook the other guy would sneak up behind the cook with a lit match and light the hat on fire. Or course hilarity would ensue. Just thinking about it brings a smile to this old guy.

I wonder where the writer got the "inspiration" to write the piece? Makes ya wonder.... ← I was thinking the same thing. Mr. Newman was very aggressive in promoting his side of the story and getting maximum ink out of the whole deal. Politics on the level that Mr. Newman chooses to engage on is a tough business. Does not come as a shock to me to see some stuff that may be considered as less than flattering to Mr. Newman published.

I have just finished reading the book "Ambitious Brew" by Maureen Ogle. A very enjoyable read about the history of beer and brewers in the USA. Ms. Ogle is a historian at Iowa State University and the book is extensively researched and end noted. The narrative flows well and is of the style of other writers of popular fiction such as David McCullough and Doris Goodwin. The book talks about brewers, proabition and other historical factors that have influenced brewing in America. I am not a flock or anything for her; I simply saw it on the shelf of my library and picked it up. I would recommend it to anyone

Alas, I fear I should have taken your advice. This morning I discovered why I like to smoke. I was packing my lunch for work and opended the container of smoked butt to get some for that packed lunch. The wonderful smoky smell that greeted me made me happy. Even thought I'll be at work, it will be a nice lunch today

As stated above I felt the call of the smoke. So, today I brought it out of the garage A chimney of new Kingsford When I told Maggie I was going to smoke some pork butt, she replied that would be nice but you know, I really like smoked turkey. Well, we have not stayed married this long because I'm stupid. That resulted in this: Todays contestants. A bone in turkey breast and a 4 lb bone in butt. The guy at the meat counter cut a butt in half for me. I'm sure that my fellow smokers will attest that half a butt is better than no butt The breast on top and the butt on the bottom. The turkey was brined, but the pork was not Yes, those are raindrops. I don't think I can smoke without some rain. This year I am going to take the smoker to areas suffering drought. I think I can bring rain. The weird warm winter continues here. It was warm and dreary, with no wind The turkey came off first at 165 internal. Looks good smells good. The butt. It came off at 201 internal and was perfectly done. Of some note,when the turkey hit 165 the pork was the same and just going to the stall. The pork pulled. The pork and the turkey were both great. Maggie had the turkey, I had the pork. Not a result of todays smoking but here are a couple of other happy eaters. If you have those smokers tucked away for the winter drag them out and fire them up. A nice relaxing smoke day today for me to help forget last nights loss by the Eagles

Daniel, I have a mind to hop a train to New York, track you down, and slap that soy stuff right out or your yap replacing it with a whole smoked pork shoulder. For a time in my life I got much of my protein from soy and eschewed meat. I can't speak to any long lasting effects of this and will not allege any. But I will say this. I felt like crap most of the time. I now eat meat. My arteries may be clogging as we speak, but I feel much better. I think soy is evil stuff. There was a time I used soy flour in most of my baking. I regret doing so. I am urging all residents of Manhattan to go buy a cheeseburger make Daniel eat it.

I think Percyn's account of his sidetrip to Paris after doing business in Stockholm demonstrates that there's at least one person who travels simply to eat . Your basic point that the attraction of restaurants at best only augments travel decisions for 99.99 percent of the population is spot on; no city is going to bring in significant tourist dollars on strength of food alone if it offers nothing else. But there are the rare crazies among us (does that include most eGulleters?) who plan our trips (or make 100-mile detours) for specific eating experiences. ← I certainly travel the 60 miles to Philadelphia just to eat. Planning a weekend trip now for Maggie's birthday in February and really all I am thinking about is were we are going to eat. If that makes me a crazie, I am glad to be so tagged

The smoker has been tucked away in the garage since it was used for Thanksgiving. I hear the call of smoked butt. I have lots of wood and charcoal. Smoked pork goes great with playoff football. [Go Eagles] I think this weekend it will have to sneak back out of the garage onto the patio.

It messes up your alliteration Dave, but I work at the county prison not a state one. However, after the incident I talked about a memo was generated and sent out to all employees. It clearly stated that anyone making popcorn in the microwave could not walk away from it for any reason. It was not clear as to who would be in charge of this, but at the time several smart asses wanted to know if the could be hired as prison popcorn monitor. Inmates do not have access to a microwave, this is a staff issue only.

a Sazerac rye Manhattan may be as close to perfection as mankind has yet come. Seriously great stuff. For many years I drank Manhattans, badly made by bartenders and myself. Than I stopped. Now that I have the proper whisky and the proper knowledge I drink them all the time.

Right now sipping Sazerac baby rye with a little Luxardo maraschino and two dashes of orange bitters. On the rocks tonight with a nice lemon twist. Wonderful stuff

Not a direct answer but a related story. A couple of years ago at work, the county prison, someone was making popcorn in the lunchroom microwave. She walked away from it and it burnt real bad. Bad enough to set off the smoke alarm. This set off the main alarm. Were I work if the main alarm is not silenced within a designated period the city fire department and police are automatically dispatched. The guy working in the control center was on break. The guy relieving him was not fully trained in shutting off the alarm. Thus, this one bag of popcorn brought 3 fire engines and a bunch of police cars. And if they come out on a false alarm, a charge is incurred. As you may imagine, procedures for popcorn making were modified after this event as were the training of officers manning the control center .

Just like everyone else I have found the PLCB under Newman to have made huge strides in so many ways, selection and service being the two major ones. He deserves major credit for these changes. I adore the Chairman’s Selection program, but that program got Newman as much ink as it did the wines. Having said all this, I find Mr. Newman's statement above to be just a little much. Politics on the level that he is involved with is one tough game. He and his mother the former Supreme Court member both know this. Jonathan is no little kid who just wandered into the LCB office and started working. He is a player and if he got out gamed by the top player, Big Ed, well he is not the first or the last to be out gunned by the top dog of Harrisburg. I have been around Harrisburg politics for a while myself. Mr. Newman will be back in one way or the other and the statement he issued sounds like the beginning of a candidacy for office if I ever heard one.

Thanks Suzi for a Herculean effort. Those of us that have blogged know how much work it is and doing it over Christmas makes it even more impressive. I regret never having visited Hawaii. Perhaps someday we will. You have such a lovely family Do you ever get any of the Kona coffee that they charge so much for here on the mainland and make such a big deal about? Each year I get offers to buy small amounts for high price. I always pass. Do you ever drink it?

They make lots of potato chips in my area. Including lots of kettle style. Are you talking of brining the spuds before you fry them? I have never heard of this. Kettle style in Central PA does not include brining the potatoes. I would be fascinated to hear more about this technique.

Last week I made a cheesecake for my wife to take to work for her office party. Just your standard cheesecake with chopped up heath bars in it. From what she told me it was a hit at the party and won the best desert award. That was nice, but the point of this post is how foul smelling and off putting I find the taste of the cream cheese. Just opening the foil packets and getting a whiff of it makes me think I want nothing to do with the stuff. Baked together with eggs, brown sugar, vanilla and chopped up candy bars it makes a tasty confection. But on its own? Horrible to my taste. I used the famous national brand that I picked up that day at my local market. I just don't like the stuff. Am I alone in this feeling? As a side issue, people seem to love cheesecakes. Most of them I find to be pretty dreadful. Dry and flavorless. If I make one I need to put something, lemon zest, brandy, Heath Bars, something in it to make it have some taste. Wow, please excuse the cream cheese rant. I got carried away

I make limoncello for Christmas gifts. Everyone seems to love it. Here is a thread Limoncello This the method I use.

At the last minuite Maggie and I have taken off work tommorow and are headed to Philadelphia for shopping. RTM and DiBruno's on my list of places to shop. She wants to have lunch and I would be thrilled with a roast pork at Dinic's but she would prefer an upgrade. Don't care to go to one of the expense account places, but someplace nice and happy were we can relax and eat. Neighborhood and price not a real issue. Any ideas? Thanks to all

Just yesterday I was at the market and walked the chip aisle. I saw Kay and Rays amongst others. It does seem that Dieffenbachs is expanding their sales area. Used to be there was one and one place only in Lancaster that had them. I saw them in the Stauffers store yesterday. Perhaps they will head your way next. Maybe we can work something out were I would send you guys all sorts of chips and you can send me stuff that Lancaster does not have. like cheese from DiBruno Brothers

Hey Owen, I sure hope she likes coffee as well.

On this we are of a like mind. Pepsi products I can do without. Just recently they have switched vending companies were I work. You guessed it, all Pepsi now. I now bring my own to work

Not sure of the meaning of this but we came home from work one night this week to discover that one of our wonderful canine residents had shredded our copy of Ted Haig's Classic Cocktails. Perhaps they did not agree with the proportions Ted suggests for a Blinker or something. I know Sam Kinsey does not agree with the recipe for the Pegu Club in this book. However, I don't think Sam has ever chewed up a copy of it in protest Gus and Arlo, the dogs, must have deeper issues with Dr. Cocktail