ludja

From Urban Dictionary "weiner A common but incorrect spelling for "wiener." This word is actually pronounced "whiner" and does not refer to the man's penis or to a hog dog. "You are a weiner." "No, idiot, you're the wiener."" Interesting annecdote from your German husband, annecros. I hadn't heard of it but I'm sure there are many names Germans have for Austrians (and vice versa)! At least in Austria though, I believe the common word for hotdog is "Frankfurter" and "Wiener" is also just the name for "Viennese" (i.e., an inhabitant of Vienna). This site has some history on hotdogs and their names in the US... Also the annecdote about Franklin Roosevelt serving the King of England hot dogs at a visit to Hyde Park. "1805 - The people of Vienna (Wien), Austria point to the term "wiener" to prove their claim as the birthplace of the hot dog. It is said that the master sausage maker who made the first wiener got his early training in Frankfurt, Germany. He called his sausage the "wiener-frankfurter." But it was generally known as "wienerwurst." The wiener comes from Wien (the German name of Vienna) and wurst means sausage in German. … 1860 - In the United States, the wienerwurst became known as a "wienie" in the 1860s and as a "wiener" by the early 1990s. " All that being said, I think there are parts of the US (R.I.? for eg?) where the non-traditional "weiner" spelling has been considered the "right" spelling from use and tradition over a number of years.

This link should be available for a few weeks; a list of 55 SF Chronicle picks for GRuner Veltliner from 2002-2004: (They mention that 2003 was a very hot, ripe vintage) GV picks Two producers I've enjoyed for GV's in the past are Brundlmayer and Hirsch, both from Kamptal. Here is some other information from the article: "Reading an Austrian Gruner Veltliner label can be a bit confusing. In the tasting notes below, the star rating and vintage are followed, in order, by the producer's name, the vineyard or proprietary name (if there is one) and the name of the viticultural region. This information can be found on the bottles but not necessarily in the order we list it. Additionally, the terms "Federspiel" and "Smaragd" are found on the labels of Gruner Veltliners from the Wachau region only. Federspiel wines are made from grapes harvested at a minimum of 20 degrees Brix (a measurement of ripeness) and are medium-bodied, with between 11.5 percent and 12.5 percent alcohol content. Smaragd wines, higher in quality, are richer and fuller-bodied than Federspiels because the fruit is picked at riper sugar levels, a minimum of 21.4 degrees Brix. The alcohol levels of Smaragds must be 12.5 percent or higher. "

Beard Papa comes to San Francisco. “Like most people, I had already vowed no more sweets after the new year. But that was before I heard about Beard Papa's, opening this month in San Francisco. This will be the first Bay Area venture for the Japanese dessert cafe chain, which is set to expand throughout Northern California. What would make me break my resolution? Cream puffs. Lots and lots of cream puffs, made daily in different flavors like vanilla, strawberry and chocolate and more out-of-the-ordinary tastes like green tea and milk tea. Beard Papa's is at 99 Yerba Buena Lane (a new street running from Market to Mission streets, between Third and Fourth). “ If you're interested in any background; here's a thread from the New York forum when an outlet opened there about two years ago: click Has anyone been to the SF location yet?

Thanks Onigiri! I cross-posted my edit with you... Picturing the dish, I think I might like it better with chicken as well. I'll definately post a photo if I make it anytime soon; I'm excited to become aware of this dish through the thread. edited to add: I also enjoyed perusing your's and Austin's Thai blogs.

What a fun and informative thread seeing this Thai cook-off with participants in Thailand, Iowa and Paris! Now I have a new Thai dish that I must try as well... Thank you all for linking to recipes and for showing steps of the dish as well as the finale! I looked in one of my Thai cookbooks and interestingly they used stew beef rather than chicken. Is this a known version or just an American cookbook ("True Thai by Victor Sodsook)variant? (I did notice that Pim mentioned on her site that it is *usually* made with chicken). Each of you raised the bar in some way so it is too difficult to proclaim a real winner in my eyes... Of course I also have no qualifications to judge really... Congrats and thank you! edited to add: After posting, I noticed this comment from snowangel on the khao soi/pad thai noodle thread (click):

I wonder if anyone can shed light on a noodle dish I've had at an SF Thai restaurant. I don't know the name in thai, but the dish has crab and egg in it and is in a spicy brownish-reddish sauce. The egg are added in raw and are cooked in the pan with the crab. The noodles are medium thickness non-rice noodles. The dish also has bean sprouts and I think green onions and is served with a lime wedge. Is this a known dish? I've tried to recreate it at home but wonder if there is name for this dish and if anyone knows of any 'typical' recipes. Thanks...

Scored a three *new* cookbooks at a library sale today ($6 total!): Paul Prudhomme's Louisiana Kitchen L.L. Bean Book of New New England Cookery and Favorite Fruitcakes: Recipes, Legends and Lore from the World's Best Cooks and Eaters (Moira Hodgson) The last looks particularly interesting; of course I though of egullet's andiesenji when I bought it! The other reason I was drawn to it was after reading Truman Capote's "A Christmas Memory" recently. It is a wonderful short story about all the preparation, anticipation and gratification involved in making a fruitcake in a small Southern town in the 30's.

I just wanted to add my best wishes for your birthday celebration tomorrow, John. What a wonderful feast, and thank you so much for sharing your photos and recipes with us as well! Everything sounds delicious and between your blog and Paula Wolfert's book how can I not make my first cassoulet this year? Thank you also for sharing your dried tomato tapenade recipe; sounds like a great starter.

Would litttle wedges of cheesecake also work? It might be easier to implement with one of the other ideas posted above, but swiss cheese 'holes' or 'indentations' might add a nice effect. Taste-wise, I'd prefer the non-chocolate ideas as a partner for the chocolate mice if one of those options work. Cute idea! It would be fun to see a photo of the end result.

A good friend who grew up in East Texas made these--stewed, Southern-style--over the holidays with two of her visiting aunts and saved some for me and another curious friend to try after New Years. They are a *special* taste--but I did enjoy them especially with the sides of cornbread, sweet potatoes and collard greens. We also garnished the chitterlings with Crystal hot sauce and cider vinegar and this made them taste a bit like very savory NC bbq. Can anyone set me straight on how or if chitterlings/chitlins differ from tripe? They tasted different than stewed tripe I had in France but that may have been due primarily to the vinegar and hot sauce and side dishes. Did you end up giving them a try, NulloModo?

Thanks for mentioning the Banana Raita; sounds interesting. I just glanced at the Bayless version of Huevos Motulenos and it does look very promising--and probably closer to versions in the Yucatan-- tomato-habanero sauce, fried plantains (or bananas), fried beans, ham, peas, Mexican queso fresca and corn tortillas--with the eggs. I've made the Bayless' recipe for the simmered tomato-habanero many times and it is simple to make and very good! (wonderful for enchiladas)

Huevos Motulenos (an egg dish from the Yucatan) was surprisingly delicious to me the first time I had it. The version I've had at Cafe Pasqual's in Santa Fe has fried eggs on top of black beans, green chile sauce and corn tortillas. Along side are served sauteed bananas, cooked green peas, feta cheese (as a sub for fresh Mexcian cheese), and garnishes of salsa fresca and cilantro. The flavors really come together and the banana really makes it. Bayless also has a version of the dish in "Mexican Kitchen".

Go to the link that RDW gave for the Coffee Crunch Cake made on Martha Stewart. Looking at the two recipes, it look's like Ruthcook's and Martha's version would look very similar. The outsdie of the cake is covered with whipped cream and before serving broken up pieces of 'coffee crunch" are stuck to the whipped cream.

Hi there! Just browsing for something else on Amazon and I came across a cookbook "list" that an Amazon user has compiled with most of the books coming from Australia and New Zealand. The list has about 25 cookbooks on it with short explanatory comments and perhaps is worth checking out: clcik

... "The New Spanish Table" by Anya von Bremzen (Workman, $22.95, due by Thanksgiving) “An admirable blending for anyone who finds Ferran Adrià's wizardry (or mad science) a bit daunting and Penelope Casas' classics a little too familiar.” ... ← We are lucky to have the author start a discussion thread of her new book in the Spain and Portugal forum here Here is an earlier review from the LA Times: click

Here is a review and discussion thread on "Saha": click

Thanks for the nice summaries of your new 2005 acquistions, happacooking! I'm curious to check out Santa Fe Kitchens, among others, on your list. I am only *slightly* afraid that it will make me have too much unhealthy kitchen-envy as I love the style of New Mexican kitchens. Thank you for putting this and the others on my radar screen. I currently have Bagget's book out of the library and it looks quite good. I've already 'bookmarked' about 20 recipes... I don't have many of the more modern "American Dessert" cookbooks yet although I have been seriously considering Sax' book for awhile as well as "Baking with Julia". Bagget's book has a nice representation of classic American desserts. Besided chapters on PIes, Cakes, Cookies, Cobblers there are chapters on Puddings and Custards, Ice Cream and Sauces, Confections and Candies. Some of the slightly novel recipes that catch my eye are the "Orange Chiffon Cake w/Orange Glaze", "Hawaiian Pineapple Crisp", "Roasted Pear Bread Pudding", "Caramel Butterscotch Custards" and "Double Chocolate Malt Ice Cream". These recipes are nicely rich, but are not in the "over the top" type style. Does anyone have experience with any of her previouis books? (All American Cookie Book and The International Cookie Book?

Same here, I look forward to reports of your explorations... Perhaps walking distance depending where you're located are also the restaurants and wine bars on Hayes, west of the Civic Center. Enjoy learning about your new neighborhood and becoming a city girl! Nice to able to drop in to the Boom Boom Room on off nights.

If a babysitter was available, I would probably use them for this dinner and as other people have suggested create another special dinner or lunch for them at another restaurant. This way you have your romantic dinner and they also have their special "grown up" dinner in Paris. It sounds like at their age and with their experience they certainly could "handle" the dinner and would not disturb other guests, but they may enjoy a shorter lunch or dinner that is a little less elaborate just as well. If the other restaurant is depicted on the internet you could build up "their" dinner or lunch with photos, descriptions of the menu, etc. If they are receptive, I'm sure it will be a very special time they will remember with fondness and pride.

Hi Priscilla! Sorry to not respond sooner, mainly it was because I don't have a solid answer. I'm afraid I don't know of reasonably placed prices to get Austrian pumpkin seed oil ("Kern Ol"; umlaut over the "O"). Between us, someone in our family is travelling to the area quite often so we stock up on 2 liter containers at the local farmer's markets. We typically use it quite heartily as the oil in leaf, bean or cucumber salads rather than as a small garnish. Interestingly, I've started experimenting with using it in other ways after joining egullet and getting ideas from other members. In the US I've typically seen it in very small bottles, say, 100-250 mL and selling for $30 or more! I've not kept a sharp eye out for it over here but have seen it in SF and in Santa Fe in case you happen to live nearby! edited to add: I looked for some online sources and found one that looks interesting. It appears to be a producer in Styria that direct ships their oil. Looks like 1 liter is ~ 20 Euros or $25 which is quite reasonable given what I have seen in the US. They also sell the seeds which themselves are delicious in salads or ground up and used as a coating in savory preparations. Here is the link: Deimel's Syrian Pumpkinseed Oil Here is another source at ChefShop which is selling a mass distributed brand (which I've not tasted) at 250 mL for $20... click (currently backorderd until Jan.) I'd probably give the first source a shot even though the shipping would be more expensive. If you enjoy it, the oil will last a long time and go a long way. Quality can be an issue and perhaps the smaller producer will pay off in a better product. Sorry I can't give a personal recommendation.

Hey Adam, are you still going to compare the Austrian and Scottish traditional cake for us? It would be interesting to hear about them if you're still game! I'm also curious on the final list of foodstuff you were able to bring back to Scotland. Is is possible to bring wurst or other cured meats back within the EU? The bread-like items on top with dark swirls in them are very good. They are 'germstrudel" or yeast strudel which are called "Mohnstrudel" if filled with ground poppyseeds, sugar, rum, lemon zest and raisins or "Nussenstrudel" if filled with ground walnuts, sugar, rum, lemon zest and raisins. Wonderful for breakfast or a snack. For some reason I just recently learned that "Strudel" with respect to foodstuffs is derived from the German word "Strudel" meaning "whirlpool". The commonality between Germstrudel and the more commonly known filo-type strudel is the visual whirlpool effect obtained from wrapping the dough around the filling.

We're leaving Portland this Saturday Dec 17, spending a night in Ashland where I hope we'll be able to go to New Sammy's Cowboy Bistro in nearby Talent , then Sunday it's on to Point Reyes for Sunday night. Carmel for Monday night ,then Tuesday and Wednesday at Indian Springs and around Napa and elsewhere perhaps. We'll begin our return to Portland on Thursday and I fly out on Friday at 11 pm. ← Do you know what route you plan to take from Point Reyes to Carmel? It's a long, but can be scenic trip. If you don't eat at the Station House in Point Reyes for dinner, they serve rather elaborate breakfasts that could fuel you for awhile.

These are some of the same recs I've made in other threads for initial visits to Napa, but... Artesa is absolutely beautifully situated as artisanbaker mentions and the wines are interesting and reasonably priced. This would be a fun place to visit; I've brought lots of people there. It's located at the bottom of Napa Valley off the main route, in the Carneros Section. (wines to look out for: Merlot) I think Hess Collection Winery is also a fun one to visit as well with their nice modern art collection and beautiful building. Wines are nice (cabernets, especially); especially their reserve collection which can still be reasonably priced. If you want to go to one mega winery, Coppola might be fun as Carolyn described. To be frank, I've sometimes brought people there to look but haven't tasted or purchased wines. There may be some good ones but I may not have tasted enough of their wines.

Add a treasured white rabbit purse I had as a young girl-- snap closure and chain strap. My Mom also made a stole out of white rabbit for my Barbie doll that was one of my favorite outfits for her... Here is an online recipe (untested by me) of a Danish Coffee cake with a swirled, almond paste filling: click

Do you know if there were swirls of almond paste as the filling of the cake? I've found a few recipes online with this feature that look good. Also, a recipe that I've been wanting to try is an almond ring cake (that also uses almond paste) in Deborah Madison's, "The Savory Way". I can't find the cookbook right now to describe further details. Hmmm... The coffee crunch cake recipes sound interesing. Thanks to all who posted and welcome, RDW!