Peter B Wolf

To Quote: "Zum Stammtisch in Glendale (Queens) might be my favorite." sorry to say, 'guested' the "Tisch" mid August Steak Tartar, what an aweful 'mess'. must have been ground, ground and ground again as Chopped Chicken Liver is coarser. Not served as a 'mount' but spread on triangular cut pieces of so called Rye bread. Bread was soggy and blood red, although the 'mush' was not leaking any juices. Tasted a bread piece without 'topping' and determined Beet Juice created the soggyness and redness. Anyone please recommend any place for a fine Steak Tartar please

Schwarzwaelder Schinken, The "REAL" one, German import ??? (NOT so called "Black Forest Ham") Please provide places/sources, anywhere New England. Please provide sources with addresses and phone numbers plus possible costs. Thanks

I always get it at night. But here is the catch, never from anything else but "Pastries/Desserts/Sweets" of any kind, but not from 'Ice Cream'!! The other catch, never from homebaked or homemade "from-scratch". So, other than my wife's preparations (or mine), stuff made with apparent 'pre-mixes' or 'storebought' will give me Heartburn after laying down for about 2/3 hours. Remedy, and I love all sweets and can't always help it not eating 'any', when knowing that I will have some, not "Wolf Lair made", a couple of prescribed, and always on hand, including pocket, " SUCRALFATE TABS 1GR " Any spicy or fried or hot or fatty stuff does not bother me !

Now here is a site which should be suggested for everybody to read. ......and not only by 'eGulletiers'. Please suggest it to your friends by email and/or all other means. http://www.nytimes.com/2011/01/02/weekinreview/02bittman.html?src=dayp&pagewanted=print Second paragraph as quoted here: " The problem is, real food is cooked by real people — you! — and real people are cooking less than ever before.We know why people don’t cook, or at least we think we do: they’re busy; they find “convenience” and restaurant foods more accessible than foods they cook themselves; they (incorrectly) believe that ready-to-eat foods are less expensive than those they cook themselves; they live in so-called food deserts and lack access to real food; and they were never taught to cook by their parents, making the trend self-perpetuating. "

A Restaurant’s 75th Anniversary is not often celebrated in the United States. Here is one which needs to be noted with due respect. The Student Prince and Fort Restaurant in Springfield Massachusetts. http://www.studentprince.com/ I personally can attest to this occasion as not only being there on the event, which was duely celebrated on the 24th of September this year 2010, but also as a former proud member of it’s staff. (Chef 1964-1969 and 1972-1980). “The Prince” as it will always affectionally be referred to by me, was part of my fifty year carrier in the culinary world which I will not forget. Many readers here may know and remember what an exceptionally and unique Restaurant this was and is. Basically considered a German Restaurant, with it’s true and original décor, not ‘Kitsch’, makes it outstanding in its own genre. Annually returning diverse typical German, but also international, “Fests” held with authentic food preparations and appropriate décor are known to draw large crowds of repeat customers, guests and friends. eGullet’s own contributing original member Mr. Brown, was a native of Springfield, and the son of a local Insurance Agency owner, whom I personally knew. To honor current and former employees, old time guests, clientele and friends of the Restaurant, the owners, children of the always remembered Rupprecht R. Scherff, Rudi R., Barbara and Peter, created a neat Newspaper “The Student Prints”, full of anecdotes all written by satisfied, and at time not so satisfied personnel and guests. Many pictures from way back then, authenticating a true life story not often duplicated. The local media of Television and Newsprint were present to document the festivities, which were held at a small park adjacent to the “Prince”. Tents averted a possible inclement weather situation, typical German foods were served, German Beers flowed from tap and a ‘Umpah Band’ provided Gemuetlichkeit. (Jolly Kopperschmidts German Band). But the best was to see old friends again and note with amusement how old we all got. To get an idea of the celebration and happenings during this September’ Anniversary please look at the provided links: http://videos.masslive.com/republican/2010/09/oktoberfest_on_hampden_street.html http://www.masslive.com/entertainment/index.ssf/2010/09/springfield_oktoberfest_return.html …………and: http://www.gourmet.com/services/presscenter/pressreleases/october-2008-release The Restaurant Guide: “Time’s Tables” (page 77). Gourmet’s editors spent the past year selecting 20 legendary American restaurants that have stood the test of time and still serve great food:

Quote: " Let's collect all the remaining references we know to the word "gourmet" and scrutinize them. Perhaps we can do the world a service and retire the word for good, much like "ether" and "horseless carriage. " Super Markets with "Gourmet Isles" merchandising Marzipan, Brisling Sardines, Mole Sauce, German Sauerkraut and Red Cabbage, Maggi Soups and Biscotti Contact your local Market and request, no, demand: "do the world a service and retire the word 'Gourmet' for good

.............and past Kansas City, in the middle of the State: Russell Meridys Restaurant & Lounge 1220 S Fossil St, Russell (785) 483-4300 They serve some great steaks any time of the day.Breakfast anytime u want. Their breakfast steak is just wonderful. A daily noon buffet is featured also ssome evenings and weekends. Y ou may want to call ahead for reservations especially on holidays. Take a visit to Barneys lounge any evening full menu served here also .They have a wonderful banquet room for large parties and will cater out if u want. The food is excellent! .........I had the Breakfast Steak twice within six weeks, plus each time I bought one to go. Out of this world. It's a 14oz Ribeye, near "Prime" quality, skip what comes with it and only chomp on the salad

Don't know if this is the right forum category to post. But I think it deserves attention. eGulleteers might have experienced the same. It is where periodicals such as Saveur Mag does not respond to readers' comments. I had sent emails, followed up the (see below) hard copy letter to the editor, and again followed up by another email, and still no response. I am disappointed if not actually angry. My subscription to the mag has ceased, by me!. What do you say ? Here is my letter, Peter B. Wolf, CEC 2 December 2009 Saveur Magazine, Customer Service, 15 East 32nd Street, New York NY 10016 Attn: Executive Editor Dana Bowen Dear Madam, Read your article “The Wonders of Ham”, page 83 ‘Know your Ham’ I do not agree with you on item ’11 Black Forest Ham’, Quote: “ The Deli meat known as Black Forest Ham is a wet-cured Ham cooked and seasoned so that it resembles Germany’s Schwarzwaelder Schinken, whose ? (should it not be which?) thick rind is the result of smoking over fir needles “ 1. What you so describe and show a picture of, does not ‘resemble’ Schwarzwaelder Schinken ! Not even close ! 2. Smoking over fir needles (BTW: they are ‘Spruce or Pine’ needles) or any other smoking, does not result in any thicker rind ! Pigs’ rind/skin does not thicken from smoking, the underlying area of fat, affected by this type of smoking may or may not become undesirable for use, but is not rind. 3. Abrahams Ham US http://www.abraham-usa.com/ Calls it ‘German Prosciutto’ Please comment Thank you Peter B. Wolf

We consumed our Thanksgiving Day Dinner as done for the last seven years amongst friends at their large home in Georgetown Maine. This year we were only 14, but in the past we were as many as 20 congenial people loving to eat, and loving to be together. A newcomer to the festivities, a young man 18 years old, a casual friend, without parents, of our daughter also 18, whom she invited after asking us if it was alright, with which we agreed since we know him for quite a few years. One has to mention, Devan is not much experienced in number one being treated and number two to eat a more tasteful prepared dinner, never mind a humongous Thanksgiving meal, all home-cooked and nothing fast about it. Many items totally strange to him, but he was very enthusiastic trying everything and apparently also enjoying all. What took us all by surprise, was his comment as he was thanking everyone for the invite and good food. Devan said, and it is worth mention here: This meal was like going from a kiddy Merry-go-around to a Giant Roller-coaster.

Johnnyd, are you familiar with this Pattisserie ? http://www.geospatisserie.com/ BTW, like your Portland Info(s)

I am using just any towel hanging about to wipe my hands, then trowing it over my shoulder, anticipating to use it again (and using it) versus rinsing or washing hands. Wife screams, 'This towel is icky!'

Bernie`s Dining Depot , 749 James Street , Chicopee, Massachusetts 01020-3915 (Take Exit 5 Mass Pike, Memorial Drive, go north to 2nd Rotary, turn right toward AFBase) http://dinesite.com/info/rstrnt-60843/?&t=3 Best known for Prime Rib & Seafood, this is a family theme restaurant. The restaurant focuses on a traditional American menu. Expect the average entrée to cost $10 to $18 *************************** Chez Nous , 150 Main St., Lee, MA Tel. 413-243-6397. http://www.cheznousbistro.com/ocean/host.php?page=0

I will never ever eat any kind of Baked Goods, even if it is a 'Birthday Cake', that has icing or decorations made in BLUE color

" we pour off the fat " , who is 'we' , I don't !!

Leatherwood from Tasmania Thyme from Spain Coriander Blossom from the Balkans Fir/Spruce from the Toscana Honey with Ginger It's good to have family and friends in Germany: They can always get me mine from here: http://www.allos.de/produkte/honig.html