Peter B Wolf

Trays are great. Not for serving/carrying food stuff into the dining room. There is never enough room on the table to set them down to unload. And carrying them with one hand takes a lot of balancing, prone to crash. A second person to help expell items i usually in the kitchen. So, trays for me are only in use for placing packaged food onto somthing flat destined for the freezer. I guess that makes me stupid, or half?

Steve, I'll take my pick, and it's neither number one nor two. It's the grapes that done you in. Please continue, I love it. And say hello to PJ, remember he called as you and I had our Pastrami Sandwich at Katz's and he wanted to know if I were Jewish. There are times I wish I was, and would have more fun like you do. Keep up this work for me to enjoy. Thanks

I just (15 Nov.) bought about 8 pounds fresh "Leaf Lard" off of a whole pig recently slaughtered and rendered it myself. It was snow white and even contained the two kidneys in it. One must request to be notified by the Farmer whenever they slaughter and reserve it. I done that last summer and was told to call back around end of September to be reminded for the November date. Her is the address: Spring Brook Farms for Bacon & Hams , 168 Greely Rd , Cumberland Ctr, ME 04021 (207) 829-5977 , Cell : 671-3165 For the best ham you’ve ever had, go right to Spring Brook Farm on Greeley Road in Cumberland Center for their smoked leg of pork, a special that they have in the spring. They raise their own pigs, smoke the shanks or legs and produce a beautifully smoked ham that is hog heaven.

Always a bit favoring the Valley, as I worked there for a bit over 20 years. The Fort and Student Prince Restaurant in Springfield MA has recently been named by Gourmet Mag as one of 21 "Classic" restaurants in the US. I do have to put a plug in here for it's sake and the benefit of eGulletiers who might visit the Valley http://www.wwlp.com/global/story.asp?s=909...srvc=developing http://www.eshiphall.com/hof_inductees/200...rff_Family.html

Strip the Kale ( always best when first frost has hit it, becomes a bit sweet, eliminating some bitterness) of all stems and veins, cut into 2inch squares, blanch for only 3 minutes in salted boiling water. New pot, render goose, duck or smoky pork fat, add slivered onions, do not brown. Add Kale, and add a slab of strongly flavored smoked bacon, smoked Kielbasa, or maybe a smoked pork shank, a couple of bayleaves, careful of salt as the smoked meats are usually salty, fresh ground white pepper and not to forget some sugar. Barely cover with some good chicken broth, place a lid on it and ‘stew’ in a preheated 300F oven for ablut 90 minutes. This is a typical German / Westphalian recipe. Similar in North Germany called “Pinkel und Gruenkohl”

" The Student Prince in downtown Springfield is a restaurant you must visit, according to the current issue of Gourmet Magazine. The magazine designates the popular eating spot as one of the 21 best classic restaurants in America. " from WWLP Springfield Massachusetts. I was Chef at this fabulous old time German Restaurant from 1964 until 1969, and again from 1972 until 1980. Click on this URL. http://www.wwlp.com/global/story.asp?s=909...srvc=developing A short video explains it all. I am proud to have worked there

I will and can attest to that 'ask the cutter for "juicy" pastrami' When I joyned Steve in mid May, he also did not just look at the tip jar. Thank you again Steve

Chris, go back to Pg 1 & post 7 & 14 of mine on this subject, recipe as I made it in '05

Chez Nous , 150 Main St., Lee, Tel. 413-243-6397. http://www.berkshiresnow.com/cheznous.htm

This can not lead to a better product, but to produce more, diminishing Quality and is in my opinion Capital driven. A continuation of the "Dumbing down of America" http://bits.blogs.nytimes.com/2008/06/25/a...late/index.html Quote: " Computational biologists and supercomputers can drastically accelerate the pace at which promising new strains of cocoa trees come out of the greenhouse, from the traditional length of five to seven years down to 18 months or so, Dr. Shapiro said. " See what will happen to Chocolate, as it happened to all our produce: Uniform size, color and tasteless Apples. Tomatoes tasting like cardboard Potatoes tasting instant before even being it.

As a German born, raised and educated in that country, I left at age 19 to go and work in Medellin Colombia . Never, before going to South America, did I give it thought of ever having to speak Spanish. It turned out to be total immersion. I did carry with me a Spanish phrase book and a dictionary. Remind you, at that time I did not speak English either. Naturally, food related terms and vocabulary where faster learned then conversational Spanish. Finding out, a bit of 'Kitchen French' helped tremendously. No German contact, or rather very little, "made" me needing to learn and also wanting to learn. One thing which helped me, was a sort of knack to having an ear for other languages, but I did not know this ahead of time. Living in Medellin for only a little over one year during the "50s" allows me today (still) to read and occasionally (I am retired) speak Spanish. Of note for me was the pronunciation of Vowels, as in the German and Spanish languages they are annunciated identically. No confusion as in English. Someone (a German) once asked me why the letter 'o' in 'Women' sounds like an 'i' in 'giving'. Figure this one (as a non-speaker of the language)! Now, to my Enlish, which I did not speak coming to the Sates in '57, I discovered that this language had more German words in similarity, especially in 'sound'. My exposure (submersion) into daily work as a cook, (right, I was not a 'chef' yet), took me quickly into an automated learning process, I even enjoyed. Trying daily to read newspapers, and after work, watching the 11:30PM 'Jack Paar Show' made me semi proficiant within a year. My first place of work was in Philadelphia, and some second generation Germans were working with me. All had compassion, and wanted me to join the local German social clubs like "The Cannstaetter" and "Singerbund", I declined, and said 'Why do I want to speak German, when I just came from that Country?' I believe I learned quickly, even without any formal studies, like evening classes or other. Staying away from all 'Teutons' also exposed me to more American culture, habits and idiosyncracies. Now, speaking three languages, enables me also to more easely read and understand French and Italian. One language I do not think I will ever learn is 'Coputereeze', but it makes good reading. Thanks to everyone who helped along

Family Members Introduction to this long ago established Restaurant: " Larsen's " , 508 Bergen Avenue , 201-432-2222 , Jersey City. The Lady and Gentleman, routinely visiting a Lady friend at a 'Assisted Cared for Home' every other Saturday , also have Lunch at the above mention Restaurant. A Turkey Sandwich , usually split between the two plus maybe a Soup for the Gent. I am not a great Turkey Sandwich lover, especially at a Restaurant, but after the Owner (Greek) covincing me with " Just freshly roasted the Turkey this Morning " , I ordered , opting for a'Cup' of Lentil Soup ($ 1.35) as a primer. Soup came in a 6/7 ounce 'Bowl' , and tasted terrific !!!! Now to the Sandwich ($ 6.25), whole Wheat bread , Mayonnaise (asked for 'extra' and got a fair size Monkey Dish full of it) , Lettuce and Tomato slices , But the TURKEY , well , an unbelievable minimum eight (8) ounces hand carved , juicy and 'roasted' tasting white meat (65%) and very tender dark meat (35%) , this Sandwich was a Meal , and could have easely satisfied two peopel (and did) , but I had to be piggish and had the WHOLE THING. We hope this place will always be there , even with just Lentil Soup and Turkey Sandwiches

I don’t think I ever wrote a comment about a Restaurant here at eGullet. At least not in a complaining way. Although I am known to be opinionated and many a times over critical. But this time I strongly believe to have a need to do so. I also think that I am fairly if not fully qualified to do a bit critiquing. Here we go: Last Monday night, as a final day, I live in Maine, and spending a full week in New York City (staying with family in Queens) we, four of us, went to “Thomas Beisl” in Brooklyn. Our expectations were totally demolished. Many mentions in local media and culinary forums indicated the place being highly rated by the majority of patron reviews and/or articles. What a let-down. Reservations, not really necessary, were made a day in advance for 6:30 PM. Arriving, we noted only two other tables taken. We were promptly seated by, as it turned out , our waitress. A helper (busboy) poured water reaching directly over and in front of two of us. Small? Big? Faux Pas! Noting on the menu: ‘Cash’ or ‘AmEx’ only ( a disappointment ) Asked if we cared for Beverages, the lady in our group asked for a Clausthaler and so did I, it was listed on the menu! We were informed that they only had one (1) Clausthaler left. Ok, no big deal. Water is delicious in New York. A plate with cut slices of a very good looking selection of different Rye Breads and one small ! piece of Butter was immediately provided. Rather tasty but not enough Butter for four people. Later during the meal we were asked if we cared for more Bread and saying yes please, a double serving of said Bread with at least five huge pieces of Butter were delivered. What gives? Monday nights at Thomas Beisle an offering of a Prix Fix Dinner at $ 19.55 is announced and our attention was directed to a wall mounted blackboard with four Appetizers, four Mains and four Desserts written in chalk and challenging our interests. The printed Menu itself had an item called Pork Cheeks Deciding to order this, our waitress (the only one in the whole place) informed us the item being “86”. So I switched to the Prix Fix and ordered a Gazpacho (Austrian?), which turned out very good, plus it came in a large bowl, possibly a bit too much as an appetizer. The blackboard listed Choucroute garnie . I ordered. What came out of the kitchen was a soup plate quite heaping with the Kraut in as much cooking liquid, the “Garnie” turned out to be a three inch piece of thickly skinned sort of “Kielbasa”, and an abundance of pieces, not really slices, of a smoky Pork loin (Kassler? Or was it the leftover cheeks from yesterday?). The accompanying two small pieces of ‘Servietten Knoedel” with a single soggy crouton in the middle were dense, like hockey pucks and bland in taste, their weight preventing them from happily floating in that ‘Kraut juice’. The Choucroute was fairly seasoned but a few Juniper berries would have been an enhancement. One of us decided to have the ‘Green & White Asparagus Vinaigrette’. Fair. Two people had no Appetizer and ordered the ‘Salmon, Oven -roasted with a polenta gratin, tomatoes provencale, and watercress salad. A thick tranche, bland tasting Salmon, moist and flaky. Polenta was a dense square with a covering of Fontina. The whole plate not very exciting, lacking ‘Austrian’ deftness or finesse. One of us had the ‘Cod Schnitzel’, ( I guess the word Schnitzel made an ordinary piece of Cod fish Austrian) . A misunderstanding of us not reading the menu rightly required to ask for ‘hot’ potatoes (menu read ‘Potato and Cucumber Salad) . Our mistake, but we received hot boiled Potatoes. By the way, all plates delivered by said busboy were inadvertently passed straight across and in the faces of every diner, besides he did not know ‘what belongs to who’, had to ask and did not know himself what he served. A good thing, we could tell by the looks of the plates what each one was and directed him, he in turn sort of literally ‘handed’ us the individual items and we ourselves could play the switcheroo game with our dinners. Great job by management to properly train employees. Dessert, the Crown Jewel of disgrace. My , blackboard listed, “Cheese Strudel” came in an oval ceramic dish, the majority of the bottom covered with a puddle of ‘Skin-Milky-Looking’ yellowish liquid, the looks and consequent tasting of it was grainy, seemingly an attempt was made to thicken it with unstrained Tapioca . WalMart makes a better attempt on creating ‘Strudel’. What is served here and called Strudel is an Abomination !!! A square of some kind of pudding, or is it custard ? a corner piece from a baking dish, having two sides with an nondescript crust, not doughy not crisp, a distant taste of Farmers or Ricotta Cheese inside should be named rightly: “ piece de resistance “ as I resisted eating it !! A piece of Sacher Torte, if tasted by Herr Sacher ( if he were alive today) of Vienna, would have caused him to pull out his hairs. Never the less, him reading this made him turn in his grave. Ein Stueck Linzer Torte, a piece of Linzer Torte, was not too bad at all, except the ‘bottom’ crust was not quite fully baked, plus I only know this particular Torte to only contain a ‘lattice’ covering vs. a full dough lid. Not really a crime. One of the bigger annoying things to make our dining experience, and it was an experience, a bit uncomfortable, was the background, actually more in the foreground, music. Nothing against Mexican music, but all night long and nothing but ? And too loud!! Three diners had finished eating, the fourth had not, but finished plates were removed while the fourth person kept on chewing. That was before dessert and where at this time we found out that the Walnut Torte listed on the black board was not available either. That made it three ‘Unavailables’, Clausthaler, Cheeks, and Torte. When I asked the waitress, why they not simply could have wiped the Torte off the chalkboard, she answered “the board hangs like this all week”, never changes. Again, not being satisfied with the whole event I asked to talk to the manager. We were told no manager on premises, about five minutes later a gentleman with a British horseman’s cap on!! Came to the table and exclaimed: “What I can do”, I explained our displeasures about the whole meal and inexperienced service personnel, not even mentioning the cook’s (I doubt they have a chef) lack of “ Austrian “ food preparation knowledge. The good man’s answer to my rather heated complaint(s) was shrugging his shoulders and playing the disappearing act. His name, when asked while leaving and he stayed ‘disappeared’, the busboy told us his name was ‘Abdoul’ (sp) (Moroccan?) . Can someone on this board report any similar or other, worse or better, experience at this establishment? I do not plan to ever patronize this Restaurant again, nor can I recommend it to anyone else. (Claiming to be Austrian or not) My week in the city gave me great pleasure otherwise, as I got to personally meet Steven Shaw (Fat Guy), and him and I spending a good three hours roaming the lower Eastside, but on a different day then the above mentioned dilemma. This guy can eat !! we had Dumplings at the Dumpling House on Eldridge, Pastrami on Rye at Katz’ and a Pate and Headcheese Sandwich at Kampuchea (sp), plus a tasting of Herring at Russ & Daughters. What a day that was. Enlightening conversation coupled with food, food and food. Thank you , Steve.

As I have for years maintained an opinion that todays Obesity which undeniably is present in many, actually too many people of all ages, social standing and or race, is partially related to the inclusion of "Food Additives" in manufactured, packed, and other prepared foods. Since the Food and Drug Administration does not require that these additives be listed on labels one can only assume these additives be actually enticements to consume more of the product as they now are taste enhancements. Please read the article below from the following site, One needs to scroll down on the site just below , since it is a blogging site and other writings are preceding the article http://www.slate.com/blogs/blogs/humannature/default.aspx And here is an article in today's NYTimes dealing with research monies provided to Institutions and staff with restiction in publishing the results. One needs to only guess how many restrictions are placed by food manufactures on researchers doing investigative work on manufactured foods. "What is good for the goose is good for the gander" read: ' What's good for Tobacco is good for Food ' http://www.nytimes.com/2008/05/22/us/22tobacco.html?hp

I have been to one of their classes (Spain & Portugal). Excellent presentation. Well worth it, especially for the uninitiated.

To quote ' theisenm85 ' here : " I agree that Hell's Kitchen isn't quality programming and that it's probably not doing anything to further food appreciation for most " It's just a continuation of The Dumbing down of America ( which is not hard to do )

I finally watched this abomination of NON-Entertainment. First things first. This idiot of so called Chef is a disgrace to the entire Culinary profession worldwide. I do not care if he runs, works or owns one or many or any actual Restaurants, but, if there were a "Bar" Association of cooks/chefs, he should be disbared from being not only a member, but also prohibited from actually cooking in a Restaurant where people do pay money to eat. At least in other so called reality TV shows, the people generally do not dishonor a trade, the trade in which they are making a living, and are doing their job gladly. And if this moron Ramsey thinks, that he is training or preparing these guys and dolls for a carrier, he must be dreaming. And if the producers of this TV "Show" think they are smart by ladleing this garbage onto America, the sponsors should think twice. A Donald Trump he never will be. If the final reward for the ultimate 'winner' in this competition (which it is not) is a so called Executive Chef position in one of Mr Jack Ass Ramsey's restaurant kitchens, this would be the final insult to the participant of this Show. The title of the show " Hell's Kitchen " is not even relevant as the devil or satan is smarter then the main character. Ramsey: get off, go back to England.

Bringing your own Latte, Tea or other, except Wine where it is even recommended, is completely rude, ignorant, no respect, selfish and I can not htink of better words. Next we will see people bringing their home movies to Theaters.. The only place people should bring their own to are toilets

Here is the most economic and 'Lazy-bones' way. ( and I am a chef ) Family of four (adults) Buy a freshly ready roasted about three pound Chicken at SAM's CLUB, $ 4.85. By the time one gets home, it's cool enough to be attacked by this Surgeon (me). 1. Remove and toss tying string, save juices/drippings. 2. Remove both Breasts from the carcass, remove wing tip and toss with bones for later use. 3. Remove 'wings' - both sections, from the Breasts, skin goes with bones. All removed meat leave in largest possible pieces, do not forget the wishbone and wingbone from the whole Breasts. 4. Now you have two wonderful moist juice skin-on bonless Breasts, season 'bone-side' with a bit of freshly chopped Garlic and some Thai Seasoning. Place with the saved juices into a not too large ovenproof dish, cover with tinfoil very tight, and, when you are ready to eat place into preheated 350F oven for about 20 min. (Can be donme next day) 5. Now to the legs and separated drum sticks, remove all skin and bones, you will wind up with at least two cup full of all meat, pick the rest of the carcass very carefully to simply remove all scraps, larger pieces cut to bite size. Reserve. 6. Cut one half each of red, green and yellow Pepper into Julienne plus one medium Onion and one clove of Garlic. Saute all veggies in Olive oil, add the cut dark meats and serve over Bulgur Pilaf 7. This whole Chicken at $ 4.85 serves four people at two meals resulting as $ 0.61 plus veggie cost per meal. Who can beat it ? 8. Oh yeah, forgot the bones and skin, put all into very small casserole, add just enough water to cover, maybe a cup or so, half an onion , a clove and a bayleaf and a small piece of carrot. Simmer all for no more then 30/40 min., strain and use as desired.

1958 Hotel Americana Miami Beach, Main Kitchen with Chinese section for Bal Masque and Medallion Dining Rooms. Chinese Chef always having a Stogie in his mouth, Head Chef Hugo Huenecke constantly reprimanding the Chineman. To no avail. At times he put the stub onto a produding metal hook holding a fire extinguisher. We always seasoned the chewed end of the Cigar with Tabasco Sauce. One cleaver swinging screaming Chinaman running berserk. Funny

When to throw them out ? when there is enough food baked on to make a meal and possible of loosening it up.

A Refrigerator, with an electronic remote wireless door integrated CALENDAR, stating such as current day date and time, plus all listings all appointments as entered into your computer's homepage Google Calendar. Get the Cream for the Coffee in the Morning and it ' barks ' at you: attention: do this do that, this is the day to........: "see Dr. Doe at 11:45 for ......"

1968, Filene's Basement Boston. Browsing. Table of all kinds of books. Found: " The Great Scandinavian Cook Book " an English Translation from the original ' NYA STORA Kokboken ', Karin Fredrikson Gothenburg 1963 This thome weighs eight pounds, nicely illustrated. I love it. Especially the price at the time $ 1.75, sticker is still on it

Just participated in a Cheese & Wine Tasting at " The Cheese Iron " in South Portland ME. Theme was Portugal & Spain. Nine Cheese were tasted with some very excellent 'Bleus' My Favorite turned out to be "Mitebleu" New to the US, also new to Spain, where it came from. Sheeps milk, hardly any blue veins, full bodied and fruity. One word: Terriffic

So what's wrong with that ?