Peter B Wolf

Germany 1951, me into third month cooks apprenticeship. Head Chef's tall order: " Peter, you need to go the Hotel Restaurant "........." kitchen and asked the chef there if we could please borrow the " Kuemmelspaltmaschine " ( a mechanical device to split Carraway seeds in half with ) Me, proud for such a tall order to be trusted with, went across town on foot. At the other establishment, making my chef's request, I was given, after about 15 min wait, a large box weighing just a bit over 50 pounds, and was told in a very stern voice to not open the box until I got back to our place. Arriving, and naturally anxious to see this piece of small kitchen appliance I had never heard of, I was told to wait until all personell, including management and waitstaff was present as many had not seen this thing either. Time came, everyone with eyes wide open, I, very nervous opened the carton to only discover that the box was loaded with plain old bricks. 40 or so people had their Schadenfreude and laughter prevailed for at least 15 minutes, plus I was reminded of this calamity, mine, for the next week or so. Not to forget, the chef from the other place called and wanted to know when I would bring back his so much neede tool. I was devastated and ashamed to fall for this practical joke

To quote from you web site : " Just Cured is a working name. " My question here is, are you referring to yourself just being cured from your former job, or are you referring to the curing of your product(s) to indicate how fresh the product is ?

You guys think you have it hard. Try me, when I came to this country in '57 I knew nothing but metric, and then you come with this sh.. of teaspoons (your citizens don't even drink real tea, and they only have one kind of spoon for coffee and tea, and Soup spoons are little round bowls, vs the European kind). Then someone told and showed me these four little aluminium watchyoumacallit . and cups had nothing to do with drinking cups. Confused ? What do you mean ? Anyway over the years it somhow became natural to use both systems in one head, mine. But I do use the most niftyist gadget a little business card size calculator by Texas Instruments I - 1895 II , with automatic converting capabilities of metric to and from any entered number referring to 20 different convertabilities. Example: Press 729, enter 'from Metric', click desired 'oz' and Voila: 25.714285 Same with C/F ,ft/m, Cubics, Distances etc. Best advise I ever gave at Christmas.

I am not a CMC but CEC (late ‘70s). Am retired for the last eight years after 49 years in the “ Business “, and that all over the world to include management and instructing. Ask me when and where, I’ll tell. To the ACF CMC Program see website below, as far as I know, there are only about 100 (?) CMCs in the whole US. This is the Official web site of the ACF. http://www.acfchefs.org/Content/Education/.../Levels/CMC.htm As always, I stand to be corrected.

Strictly speaking, waste/disposal of materials do not figure into actual Cost of Goods (COGs), cost associated with this are operational costs. They sure figure into the overall calculation of sales price. Same with the use of power (electricity) to operate the frylator. But the cost of salt to season the Fries are COGs, but not the papertowels to dab them. A simple analysis would maybe look like this: ( all #s are theory ) Oil , 20 ltr. $ 30.00 Potatoes Fr.Fr. 50lbs. $ 15.00 ( 150 portions ) Salt 1lb. $ 1.00 Total $ 46.00 46 : 150 = 0.306 , sell for $ 1.50 = 20.4 % COGs ( $ 1.193 Gross Profit ) Hope this helps

Found this Meat Grinder on this site: http://www2.northerntool.com/product-1/36989.htm from the description and picture, I would buy this thingy anytime if I were to get into some serious Charcuterie business.

I like to provide a bit of Info about the Stollen issue. I am a Heini, Sachse, Leipziger from way back. When growing up there, I never recall my family, and or friends and neighbors ever baking Stollen at home. To me, as related by my Grandmother, the perfect Stollen could only be made in "larger" quantities. So , our Stollen at Christmas always came from the neighborhood Baker. (never a factory, and I think they did not exist then either) Now, there were definitely variations between Bakers, as skimping of quality ingredients often played part, resulting also in pricing competition. Claim to the best made Stollen was made by the Bakers of Dresden, as History states this was the area 600 years ago were this product became to be known. Please find the attached URL as an official site ( it's in English ) http://www.dresdnerstollen.com/english/e_index.htm By the way, as posted in 'Kitchen Consumer #1502885', I prefer the Stollen from Cafe Kreuzkamm http://www.kreutzkamm.de/

There is none better then Cafe Kreutzkamm in Muenchen Germany. Here is the WEB site : They Ship http://www.kreutzkamm.de/ It is also in English. Just for some assurance. I am German, am from Saxony, and know what Stollen is !! Many of the imports here in America are by brand names not really recognized as being high quality in Germany. I do not want to knock any particular ones here. The above site, yes will ship to the US. Believe me, lengthy shipping is not an issue as it is well known, Stollen are usually baked in Germany for the Christmas holiday already in November. The aging is a secret for superior taste. When my parents were still living in the old country, I received every year for 27 years Kreutzkamm Stollen here in the States, directly sent from the Bakery in Muenchen. Every package, in those days, contained a little gift. An actual reproduction ( " Stiche " ) of famous buildings and sites of the city of Dresden, in the form of color prints. Kreutzkamm is originally from Dresden, and since the fall of 'Die Mauer' they again rebuilt an old store and Bakery in Dresden. I am also positive that an importer here in the States carries there products to include Pfeffernuesse, Nurnberger Lebkuchen etc., because I saw these products at a small store ( Morse's , 3856 Washington Road (Route 220) , North Waldoboro, Maine , 207-832-5569 ) one could ask for there supplier

Well, they may not be too good at the beach. But they serve well as depositories for Ivory Soap to be hung from your fruit trees to keep the starlings away

Only " Fresh " ones for me . Remove only 'blemished' outer leaves ! Bring large amount salted water to rapid boil, toss Sprouts and checking often for 'al Dente', drain quickly. DO NOT SHOCK IN ICE WATER !! Instead place onto a paper towel covered flat pan with crushed ice. Turning them once in a while will cool them quickly, and will reatin fabulous green color. This can be done at any time before the meal, even a day ahead. When ready to serve, heat a pan large enough to NOT double up the Sprouts, place a decent amount Goose, Duck or Chicken fat (clarified Butter will do) (*) into pan bring to almost smoking point, add Sprouts, ( these will have gotten fairly well heated in the MicroWave ) shaking pan constantly, as to slightly brown these morsels, a few strokes of freshly grated Nutmeg over them will create a little sparkling fireworks increasing the 'nutty' flavor. Enjoy. (*) rendered fat from double smoked Bacon is also very good.

Eating habits and the Industry “We have been conditioned to want, what they want us to want we want, and want it now." My Own Quote in eGullet 2003

From the Movie " My Big Fat Greek Wedding " Andrea Martin (Aunt Voula): What do you mean, you don't eat no meat? ... That's okay. I'll make lamb.

Please, all, help me out. I love a good Ham. A very tasty Ham. I am talking about a Deli Ham. A boiled kind Sandwich Ham. Rich with some fat and very flavorful, the better. I love a Ham that is heavily smoked, but with a smoke of distinguished nuances which will prevail throughout. I do not care for any Ham which is ‘ Sugar “ cured, or even ‘sees’ sugar during manufacture, or contains flavoring agents like Maple or similar. Neither do I care for the “ Virginia “ or “ Country “ style Hams I believe Hams of the style to my liking are originating from Poland, or at times a ‘ Cotto ‘ from Italy will fit my bill. I know the Boiled Ham from Kogler at Grand Central Station in the City is what I like. So , where in any of the Boroughs, anywhere, even NJ or CT, will I find “ MY Ham “ ? ( as said, besides Kogler’s ) And, while I am at it, who makes or carries the best tasting of the following: · Mortadella · Liverwurst (preferred smoked) · Hard Salami · And other Charcuterie Detailed Info would be, or rather is, appreciated.

Evening Dream , Midnight Reverie and Mint Bliss To be consumed in this order and time of appearance ( the Mint Bliss in the Morning as to eliminate any accumulated overnight bad breath ) http://biz.yahoo.com/prnews/071106/aqtu056.html?.v=32

As long time members of this board know, I am retired after just a few months under 50 years working as Apprentice, Journeyman, Commis, Cook, Chef and Ezecutive Chef, Consultant and Instructor. These 50 years swept me into at times totally unknown territories and literally Foreign countries. I also have sharpened and honed my experience in the Hospitality Industry as F&B Manager and Restaurant Manager in places like Hotel kitchens, Corporate and privat Restaurants, country clubs and US Military Officers' Clubs. I must confess I never ever worked my profession in a Fast Food chain establishment (or privat fast food). I would like to make a couple of points here First, 'Ore' and 'Wallchef' are closer to reality than others, and 'Fat Guy' has the right answer. Second, 'costing a menu out' is harder than one thinks, but when one talks strictly 'Food Cost' and/or 'Food Cost Percentages', that is exactly what is ment by it. It consists of all product ingredients needed to prepare a particular recipe which in turn leads to a meal item served. These costs must include all condiments and so called assists as even a 'cooking medium' such as the fat a piece of meat is fried in, and that may only be a tablespoon. It does matter, cost is cost. In the 'Food Cost' are no other items included, such as energy as heat source for cooking, this falls under the category 'Utilities, but the 'dusting with flour' does !! A so called "Menu Mix" allows to be more forgiving in cost percentages for high "COST" (to the producer) while low "COST" produced items may result in higher end/sales price. Always remember one thing: " You can't 'bank' Percentages, You can only 'bank' Dollars. " Third, the 'rounding up of pennies/cents' used to be in my past as follows: Fast Food places, anything goes. So called 'Family' or 'moderate priced' Restaurants: anything on the menu up to $ 10.00 round up to "quarters" (0.25), over $ 10.00 and up to $ 20.00 round up to "50 Cents", and higher end places above $ 20.00 use Dollar figures only. One note of caution, at times it may be necessary to actually 'round-down' to list a realistic sales price. My motto always was, The Restaurant Business is not the Grocery Business with 'endings like $ 0.67' , nor is it like the Used Car Business, where everything ends with $..,999.99 As always, I stand to be corrected.

And I Googled: yes available in English: http://www.amazon.com/gp/offer-listing/B00...2832490&sr=1-19

Oh, all these Apples. Is there anyone around who can tell me where in the States I can find " Belle de Boskoop " This apple to me is like a truffle to a mushroom

One of my favorites is and was : " Blue Trout and Black Truffles: The Peregrinations of an Epicure " by Joseph Wechsberg and : " It can't always be caviar " ( The fabulously daring adventures and exquisite cooking recipes of the involuntary secret agent Thomas Lieven ) by Johannes Mario Simmel (Author) Read these in my early thirties. I understand the second book mentioned is valued today at over $ 100.00

And hard to scan

It is " Spreewald / Spreewaelder Gurken ", an agricultural area about 50 miles soth-east of Berlin in the Land ( State ) of Brandenburg. Soil supposedly has a great influence favoring the growing of Cucumbers (Gurken). The name is officially protected. Curing with Basil and Lemonbalm contribute to their unique taste properties. These pickles go back as far or further then the German aothor Theodore Fontane in the 1850s.

Boston Globe : http://www.boston.com/news/globe/ideas/art..._hot/?page=full Quote : " The conventional explanation is that the nation has an increasingly adventurous palate. Immigration and prosperity have made Americans more sophisticated eaters, " To add: since when will sophistication for food lead to "heat " ?

The Restaurant, definitely ....unless the Cheese course was specified as " $......., choice of '4', out of a list of many "

Choosing a name for a public establishment, such as a Restaurant, could evoke public embarrassment. Namely : The word “ clo “ is used in German colloquialism describing a toilet / restroom. It is a direct diminutive of the word “ closet “, a shortened term of “ water closet “ Or “ CC “, an inscription found frequently on doors of such ‘facilities’ in Europe. ( Eating and drinking in a ‘CLO’ is GROSS !! ) edited to say " WC " vs. " CC " Clo Encounter ( from Gayot travel pages ) The final restaurant in the Time Warner Center food court has just been revealed: Clo, located right across from Per Se. Andrew Bradbuy, last seen as sommelier at Aureole in Las Vegas, will run the 75-seat wine bar which will offer 100 different bottles when it opens in November. And in the NY Post : The final piece of Time Warner Center's Restaurant Collection will arrive next month - Clo, a 75-seat wine bar on the galleria's fourth level, just outside Per Se and Masa. "I'm looking forward to it - it will bring energy to the floor, said chef Michael Lomonaco, who owns Porter House at the floor's north end. Related honcho Kenneth Himmel said Clo will be run by Andrew Bradbury, who made his mark as the master sommelier at Aureole in Las Vegas, famed for its 42-foot tall, glass-enclosed wine tower. At Clo, customers can sample 100-odd vintages served in two-ounce pours and then buy them by the bottle from a small store to be installed near the elevators on the same floor. A light menu will offer wine-appropriate nibbles.

".....inexpensive enough at around $19/liter to use for everyday cooking ....." which makes it almost $ 72.00 a Gallon - 'inexpensive' ? I don't think so

" Homemade " Who's home ? And, what is it ' indicative ' to... ??