Fritz Brenner
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Posts posted by Fritz Brenner
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One thing that's funny is that I like mint in leaf form only. That means, no mint-flavored sweets, jelly, nothing, but mint tea and leaves are pleasant to me.
me too. it makes me kind of nauseous. it's weird. but i also like mint tea and leaves...
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3. My biggest pet peeves in restaurants - pierced lips, eyebrows and nose rings. Ooooh, pieced tongue - waitstaff can lisp and spit on you at the same time. Perfume-oye!
lisp and spit?
do you know anyone with a pierced tongue? -
just wanted to add my thanks too. Wendy, it's awesome that you're so humble, but really, your work is beautiful. don't doubt your talents!
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i love this commercial too. wtf? "chocolate mousse" is hersheys' syrup and cream? i love the australian dude too. it's just a great time all around.
hey, it's 1:30 in the morning, i should check and see if it's on right now...
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def. check out the Farm Café too.
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i made a risotto the other week with ruby chard (leaves and stems) and goat's gouda, it was quite good. :)
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awwwww, babies (and kitties!)
Lincoln Log is a great name for a cheese.
thanks for doing this, Tammy.
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I am embarrassed to admit that I've never, in my life, eaten anywhere but at a table, with cloth napkins in napkin rings. A tray table in from of the TV sounds very relaxing, except that my TV doesn't work.
you shouldn't be embarrassed, Maggie, that's pretty awesome.
i love reading while i eat. often i sit at the table with book/magazine/computer. i also love my bed... or couch. of course, if there's guests or it's semi-special, we sit at table (and/or around the living room if there's a lot of us).
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thanks for the info, Craig, i'll have to check it out.
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i'm eating a plain ol' tuna melt right now. i'm enjoying it with a glass of sherry.
weird, maybe, but it's good to me.
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thanks for doing this. i miss france. it will be great to read this blog.
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Back in the 60s when working in New Haven Connecticut my best friend was a co-worker with a serious drinking problem. He'd even drink vanilla extract if nothing else was available. A lot of times I'd cook dinner for the two of us before he took off for his nightly bar crawl. One day at work, he announced to me that after all the meals I'd cooked for him, he wanted to make dinner for me, and it would be a really great recipe he'd recently come across.
So that night , around 7:00 he comes by with a sack full of stuff, and asks me to get out my blender while he unpacks the ingredients for our dinner. He also asked me to get out my bottles of Tabasco and Worcestershire sauce and put them on the counter along with the ice cube tray from the fridge. He then unpacked the bag, the contents of which were a can of beef broth and a bottle of vodka. He put the ice cubes into the blender, the can of beef broth, most of the bottle of vodka, and a dash or two of Tabasco and Worcestershire sauce. He then processed them on high, poured them into glasses and said "Isn't this great! You can get a complete meal and a buzz at the same time".
Sometimes, I wonder what ever became of him. Sometimes I miss the burgers at Louis' Lunch. Most of the time I try not to think about Connecticut.
that's awesome.
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i'm really glad to see you blogging, Daddy-A. vancouver's forum has become so active, and it really seems like a great place to eat/live. i'm looking forward to reading about daily life in the area.
thanks!
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just some simple, crispy quesadillas with cheddar and sautéed spinach... sometimes they taste so great.
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I resist the temptation to wave the flag for my home town, Vancouver ...
While I've only ever been twice, I find Portland to be a terrific walking city. We usually stay in The Pearl district and then either walk or take the trolley downtown. The Park Blocks are pretty great too ... especially the end that has the Farmer's Market (North?). We're going back in July and I'm already looking forward to the ribs at Lowe's!
A.
of course, i agree, but i live here....
portland is a small-ish city, but it has plenty to offer, and most in biking/walking kind of distances. aside from the pearl district, the southeast, northeast, and southwest are areas of good eating.
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thanks for posting pictures of the dinner, Chufi. i'm glad it went well, it certainly looked great.
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we had dinner at a restaurant in town called "lovely hula hands:" an awesome pomegranate molasses, lime, and sauza tequila cocktail (called "talulah's bathwater"
), a salt and pepper calamari appetizer, and a painted hills beef burger. it was all really good; i couldn't choose only one delicious thing. -
thank you for blogging, Chufi. it's so enjoyable to read about your life in amsterdam.
during my brief visit to your city a few years ago, i loved the sprinkles that you can put on bread, they made me happy.
i notice they don't make up a part of your breakfast ritual, though. 
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Upthread someone mentioned molten choc. cakes, and it made me think that I personally find individual desserts very "wow." There's often something more impressive, in my opinion, about individual cakes, tartlets, or whatever, than with one large cake/tart. Sometimes I just take recipies for sweet or savory tarts and make them tartlets, or do decorated cupcakes instead of cake... you could definitely go the miniature, individual dessert route.
Chufi, I always enjoy your postings in the dinner thread, you make impressive things for everyday meals, so whatever you decide will be delicious I'm sure. You should post pictures in this thread for us, if you have time and inclination!
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cold pizza with green olives and feta, and stumptown coffee.
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Nice post-- thanks for your thoughts. Although I don't have the Alton Brown books, and I'm not very familiar with him, I've found it really useful to learn some of the chemistry that goes on while we cook. Brown may not be good for recipies and such (I have no idea), but as a companion to books that you really like to use, like JOC and HtCE, food science is something I've started to learn and find extremely helpful. I have Harold McGee's "On Food and Cooking: the Science and Lore of the Kitchen," and it's an awesome reference (you can find lots on him, and a Q&A, on this site)-- now, when I screw something up (all the time), I can look in McGee and know a little more about why, chemically, these things happen. Likewise, when I'm curious about why something works well, I can do the same. So, Alton may end up being one of those cookbooks that you read in bed and harvest interesting information from that will supplement the recipies you get from other books.
Just my opinion. Congratulations on beginning to cook!
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I live quite close to Gravy and have been going there for awhile--it's definitely one of my favorite breakfast spots. Another thing I love about Gravy, at lunch or dinnertime, is their gravy fries: thin, crispy fries in a soup cup that has an inch of (meat) gravy at the bottom. The bottoms of the fries get a bit mooshy in the hot, thick gravy. It's a yummy, crispy twist on mashed potatoes and gravy.
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"We'll stop the world and melt for you..."
Demo: Pie Pastry Crusts
in Pastry & Baking
Posted
thanks for all this work, everyone. one question, as i'm still learning with pie crusts: how do you roll your crusts into a nice circle like that? i roll mine from the center down, and do a quarter turn every few rolls, but i feel like my crusts are still sort of rectangular, and can be hard to fit into a plate. any tips?