Jump to content

Peter B Wolf

participating member
  • Posts

    1,031
  • Joined

  • Last visited

Everything posted by Peter B Wolf

  1. What about the wonderful "Kibbe nayyeh" Middle Eastern Steak Tartare...............
  2. Ellen, thanks so much for this post. The story and PICTURES !!!!!!!!!!! I know there is only one God in this world, but HE sure blesses you, and will continue doing so.
  3. You are right. Someone even died from the stuff up in Maine, about 4/5 months ago. Well, someone put poison in the pot to murder a parishoner
  4. Interesting, my husband is from Lithuania, and a similar cake (both in appearance and preparation) was brought by his parents to our wedding. I remember they told it's a traditional lithuanian wedding cake. Helenas, look at my post further up the tree. What 'Dumpling' is referring to is a Baumkuchen. Especially click at the URL for great pictures.
  5. My preference always was and still is 'Boskoop'. Live now in Maine, peviously Europe, can't find any Boskoop Can anyone help me. I will drive up to 10 hours (one way) to a farm that has them. let me know, please.
  6. Well, need to come to Maine, "Reds" in Wiscassett for the Lobster Roll, paid $ 12.95 last Wed. Just Meat: One and onehalf tails from a 'Chick' plus tree claws and a few nuckles. Nothing else on a buttered and toasted Franks Bun. Mayo or drawn Butter on the side. (and Napkins) Got to give it to them Mainers! But don't ask for a real Italian Cold Cut Hoagie. What you get is an 'Italian' with some Bologna, Ham, maybe some cooked Salami and Am. Cheese, Lettuce, Tomato, all on a bun (undescribable) where the label needs a 'description' So, don't feel bad, we got ours, you got yours.
  7. Anna’s Place , ( former Jaegerhaus ) 97-11 Queens Blvd., Rego Park, 897-3035 or 897-3036 Gebhardt’s of Floral Park , 230 Jericho Turnpike , Floral Park, NY , (516) 354-8185 Niederstein’s Restaurant , 69-16 Metropolitan Ave., Middle Village , Phone: 326-0717 Zum Stammtisch , 69-46 Myrtle Ave., Glendale, 386-3014 "Good" is relative ! I think just about 'all' German Restaurants in the US are identified by the American thinking 'that's German' , which in turn is oompha music, Schnitzels, Sauerbraten, Spaetzle, Dumplings and Rollmops. These thoughts are running along the same line: 'all' Italian Restaurants must be serving pasta and red sauces. And yes, there are some real (but few 'German trained') German Chefs out there, that will prepare these (never high caliber) German dishes to perfection (percieved by whom) So, what is 'good'? Some places' Schnitzels are gooder than good. And in others the Fusilli are cooked al Dente (One last thought: Zum Stammtisch at least serves a 'very good' Steak Tartar)
  8. PastryLady, “BAUMKUCHEN” and to quote you: “Baumkuchen is considered a marzipan layer cake.” not true, although : “ Am 22. November 1865 war Wilhelm I in der Stadt. Zu dieser Zeit war das Café Kruse der einzige Baumkuchenherstellungsort in Salzwedel. Es wurde ein prunkvoller, mit Marzipanrosen bestückter, Baumkuchen zum Festessen in die Propstei bei den Grafen von der Schulenburg (heute: Jenny Marx Museum) gebracht. “ which says that on this date, one specially decorated with ‘Marzipan Roses’ was delivered for a special occasion, and to a special place. Go to this URL: “ http://www.kruse-baumkuchen.de/ “ Then go to left top: Start. Baumkuchen Go down and click individually on • What is it • History • Manufacture (Good Pictures) Also, under Google; Baumkuchen , one can find internet sales and shipping. Is it special: yes. Is it good: jein. Different: definitely. ( more history and tradition than delicacy [my opinion] )
  9. Your call letters are hillarious, "Foam pants" Do you expect a spanking too, when cooking at home for Mom ?
  10. Your call letters are hillarious, "Foam pants"
  11. This may be a story acceptable to many. But the factual history is still in the URL I provided earlier: http://www.maggi.ch/de/aboutus/history.asp Trust me. In it you can also read the reason why this product came about, as it had 'for-runners' in the form of dry soup mixes, literally thought to provide nutritional food for poor factory workers. Mr. Maggi, had a Swiss Mother and an Italian Father, hence the name (quite common in Italy). He himself and another Swiss developed these products (soup mixes - not the liquid) because of hunger in the populace. Back in Germany, the bottle and its inards, always was considered stuff the poor used. The 'class system' of the '20s and '30s in that country sort of clarified who would or would not have Maggi on their dining room table. As a matter of fact, the ones who had 'dining rooms' bought no Maggi, the ones who ate in the Kitchen, most likely would. You still can find it in public Restaurants, only these places would then be called "Kneipen" or "Gaststaetten". It sits with the salt and pepper shaker, sugar shaker, saccharin and whatever else in a 'menage'. Seldom found in a white tablecloth establishment. So there
  12. Cafe Kranzler in Berlin Kreuzkamm and Dallmayr in Munchen/Munich Schafheutle in Heidelberg Confiserie Haller in Mittenwald/Bavaria
  13. Where can I get some of that? Ask a "Brit"
  14. Six inch round Tupper-Ware lids or the removed tin lids from Coffee cans work well and easy. Please note: with the Tupper-Ware lids: NO heat needed
  15. Julius Michael Johannes Maggi born 9. Oktober 1846 in Frauenfeld / CH The following page/site is in German http://www.maggi.ch/de/aboutus/history.asp “at the end of 1884: das erste industriell hergestellte Leguminosenmehl auf den Markt gebracht wird. (the very first manufactured basic ‘flour’ of “Leguminose” is marketed. In 1886 the first liquid Maggi , still famous, shape and looks of the bottle, was sold. The taste reminds “Germans” of an herb called ‘Liebstoeckel’ , but it is not present in Maggi Liebstoeckl (Maggi Kraut): I didn't find an English translation. In Latin it's called 'levisticum officinale'. It's an umbelliferous plant with yellowish flowers. Its dried roots are used as spice. It seems to be a kind of celery. Also called: Garden lovage, Bladder seed, Love Parsley If you know what the above tastes like, then you know what Maggi tastes. As a final note, how come no one compares it with “Kitchen Bouquet” ? I t is definitely so far from any Soya Sauce as Rice Wine Vinegar is from true Balsamico
  16. Jason, see my post a bit earlier: http://forums.egullet.org/show.php/act/ST/f/2/t/26939
  17. Peter B Wolf

    Beetroot

    "Beetroot may have a bit of an image problem with some folk, but in fact it's very high in the mineral boron, which is thought to influence the production of human sex hormones." says: Martin Wainwright , Saturday July 26, 2003 , The Guardian http://www.guardian.co.uk/food/Story/0,276...1006368,00.html
  18. 42390: to quote: "... I will be working in Stuttgart in September and am hoping to visit some of the starred restaurants ....... 'in Stuttgart' " , (my add-in) Restaurant Wielandshöhe , Owner/Chef Vincent Klink , Alte Weinsteige 71 D-70597 Stuttgart-Degerloch Telefon 0711 - 640 88 48 Telefax 0711 - 640 94 08 I know Chef Klink since '87. Talk to him, I don't think you will go wrong. http://www.wielandshoehe.com/index14.php And another: "Speisemeisterei Schloß Hohenheim" D-70599 Stuttgart, Ortsteil Hohenheim (Owner/Chef Martin Oechsle) (07 11) 4 56 00 37 Also hit a few places in Freiburg, if time permits. My dad lived there for over 20 years. "Dattler" a true Cafe and Konditorei, get there by Gondola, high above the rooftops of the city: http://www.dattler.de/ Also tops: Colombi - Restaurant Am Colombipark D-79098 Freiburg im Breisgau http://www.colombi.de/
  19. Rachel, the ".........Has anyone tried the Nocino? I've tried to divine from the label what the flavor is, but I haven't had much luck. ...." is Hazelnut flavor, I tried it in Italy, (long ago)
  20. Klinger75: "PURE COMEDY. " How come I can't laugh? I mentioned earlier about the cluttered office (in a new place?) What about the yellow marquise, where 'ROCCO'S' is pretty well washed out? Like the future of himself? Ok, back to Klinger75, it was funny: Priest with apron blessing all. Does the local Bishop know about him?
  21. Definition: [n] food that is discarded (as from a kitchen) Synonyms: food waste, refuse, scraps Sure you don't mean 'Trash' (other than 'Garbage' ?) ? Don't these paperbags get sort of 'moist', and will be hard to reuse?
  22. Come to think of it, was'nt there a shot showing the office? Well, that particular cubicle shown had much too much junk and disorganized files and paperwork laying around and on shelves for a place that was just opened !!?? Or was this the office of other or former endeavors?
  23. Maybe 'Joe Blow America' finds this show real and 'that's reality'! I can only hope people do not take this serious. It's not even entertaining. It's plain stupid. Real people that have AMEX cards should boycott the card company and switch to something different. How in the world can a 'reputable'? Credit Card Company become a sponsor of trash?
  24. I just like to add when using vegetables to either making 'brown' or 'white' stock, using Celeriac (Root Celery/Knob Celery) vs. Celery stalks, some Rutabaga plus a bit of Parsley Root or a Parsnip or two, will greatly enhance flavors. Also, I never use Garlic unless I know what I want to use the finished product for. For a golden color stock, take a large Spanish Onion, slice into three/skin on, place the cut side of these slices directly onto a 'closed/solid top burner' or into an 'ungreased' pan and 'blacken' (literally) the Onion and place into stock while simmering. Great color, plus additional flavor enhancer. I always use a bit of salt, right at the beginning. Just to take some of the otherwise 'blandness' out. Please note: ONE (1) only, teaspoon for about eight quarts will do
×
×
  • Create New...