Peter B Wolf
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Posts posted by Peter B Wolf
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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
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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 !
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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. "
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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:
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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
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If your route takes you through Kansas City, Oklahoma Joe's is a good iconic choice, and easy to access from the major interstates, if you're passing through for lunch. Natives will argue for days about who has "the best" BBQ, but you definitely won't regret OK Joe's if it's your one KC meal.
.............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
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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
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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.
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Johnnyd,
are you familiar with this Pattisserie ?
http://www.geospatisserie.com/
BTW, like your Portland Info(s)
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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!'
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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
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Chez Nous , 150 Main St., Lee, MA Tel. 413-243-6397.
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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
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...we marinate meat and vegs, but macerate fruit?
...we pour off the fat that we've used to brown or soften vegs in, when it's loaded with flavor?
Hmmm
" we pour off the fat " ,
who is 'we' , I don't !!
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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:
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Home baked Cheese Cake with Sour Cream Topping
and Jalapeno Pepper Jelly
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NYC prohibits built-in restaurant tips over 15 percent
As the economy sours, more New York restaurants are tacking on unfair service charges including built-in tips as high as 20 percent, the Post reported this weekend.
The Department of Consumer Affairs today confirmed to NewYorkology that restaurants are allowed to tack on a mandatory service fee or tip only if they meet several city rules:
The fee must be listed on the menu in 10-point type or larger.
The fee can only apply to groups of 8 or more.
The fee cannot exceed 15 percent.
Charges for two persons splitting one meal, or a per-person minimum charge are allowed as long as the fee is conspicuously disclosed to the consumer before the food is ordered.
“New Yorkers should never be surprised about a charge when they get their restaurant bill,” Consumer Affairs Commissioner Jonathan Mintz said in a statement sent to NewYorkology. “Charging mandatory gratuities on parties with less than eight people is illegal. Consumers should call 311 to report these illegal activities.”
If you realize your bill is wrong you can complain to the restaurant to remove the charge, call 311 to anonymously ask for an inspection of the restaurant, or if you have the time and your receipt, you can file a complaint with the Department of Consumer Affairs which will try to get you a refund of the unfair service charge.
found here
Got a legal question here.
It's about terminology.
What is the difference, when printed on a restaurant menu, between "Service Charge" and "Gratuity" ? (the word "TIP" is seldom printed)
Some time ago I was told that a Service Charge added to a bill does not need to be payed out by an establishment to servers when a credit card is used.
Whereas a Gratuity must be paid to servers.
Mr. Shaw, you know the law ?? !!
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NYC prohibits built-in restaurant tips over 15 percent
As the economy sours, more New York restaurants are tacking on unfair service charges including built-in tips as high as 20 percent, the Post reported this weekend.
The Department of Consumer Affairs today confirmed to NewYorkology that restaurants are allowed to tack on a mandatory service fee or tip only if they meet several city rules:
The fee must be listed on the menu in 10-point type or larger.
The fee can only apply to groups of 8 or more.
The fee cannot exceed 15 percent.
Charges for two persons splitting one meal, or a per-person minimum charge are allowed as long as the fee is conspicuously disclosed to the consumer before the food is ordered.
“New Yorkers should never be surprised about a charge when they get their restaurant bill,” Consumer Affairs Commissioner Jonathan Mintz said in a statement sent to NewYorkology. “Charging mandatory gratuities on parties with less than eight people is illegal. Consumers should call 311 to report these illegal activities.”
If you realize your bill is wrong you can complain to the restaurant to remove the charge, call 311 to anonymously ask for an inspection of the restaurant, or if you have the time and your receipt, you can file a complaint with the Department of Consumer Affairs which will try to get you a refund of the unfair service charge.
found here
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Ok, cheese eaters I need help. Badly!
Having had two minor strokes in the last month my Doctors have insisted that I get my blood into better shape. Amongst other onerous things I've got to virtually eliminate fat from my diet. This means giving up cheese. Or at least that what I'm told by my wife.
Since I'm not sure life is worth living without cheese I need to find some way to continue eating it.
I'm looking for help. suggestions, tales of the experience of other in this situation, anything. Low fat cheeses?
Any suggestions greatly appreciated
Dave, sorry about your Stroke,
but you nedd to strike back:
Horizon Brand low fat Cottage Cheese
and
Friendship Brand low fat Farmers Cheese (this cheese is almost identical to German 'Quark')
and "Quark" is available thru some Vermont Dairies.
I can get you a German Cheesecake recipe using quark
email me.
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Prairie Oysters, Kraft Slices, Wonder Bread
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To quote 'MagicTofu'
" we probably need to stress that the ban is limited to the historical center of the city and not to the municipality as a whole. "
Let me comment on this note.
About 30 or more years ago MacDonalds opened a Restaurant in Freiburg, Schwarzwald (Black Forest) Germany. Right downtown City Center, and no less in a historically protected edifice. The building actually being one of the last remaining city wall towers from medieval times. Since the ground/street floor of this tower had been used for many years for commercial businesses no objection by city fathers nor the public.
But, here is the big BUT: " NO ARCHES on the tower itself " only a small sign in it's typical red and yellow pointing to the entrance.
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But all those fancy Japanese knives have easily chippable edges, especially when sharpened to 10 degrees by online knife fanatics. If you look at them funny, they chip. Using those knives requires complete redefinition of one's knife-use practices. Whereas, I cut bread all the time with my Wusthof 10" chef's knife and have never chipped or messed up anything. I sharpen the knife periodically, and not particularly skillfully, just as I would if I never touched crust with it. Bread is just one of the zillion things I cut with that knife without incident. When it gets dull, I sharpen it. No big deal.
"Be not angry that you cannot make others as you wish them to be, since you cannot make yourself as you wish to be." - Thomas Kempis
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Am I the only person who thinks a decently sharpened regular chef's knife does a better job of cutting bread than a serrated knife? Fewer crumbs, less tearing, cleaner-looking slices. I'm not a gifted sharpener of knives. I don't have Takeda knives sharpened to 7-degree angles. I just have regular, decently sharp Euro knives (Wusthof, Sabatier et al.). But I find they consistently do a better job slicing bread than my serrated knives.
Steve, been using this knife since 1964, although got new one in 1986, will need new one soon.
10-in. Bread Knife ,by Chicago Cutlery, Walnut Tradition
IN STOCK! $50.00, on sale $14.95
from: " http://www.cutleryandmore.com/prodlist.asp...dID=7&LineID=21 "
My reason, I do not use regular American White Bread, buy artisinal only from here, see my post: http://chowhound.chow.com/topics/423525
Sorry, posted this also in eGullet, but can't find it
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from Wikipedia:
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German/Austrian Restaurants
in New York: Dining
Posted
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