Peter B Wolf

I was just kidding you Jason. And trying to impress you with my 'Castellano"

So where is the Mortadella ? And about the ....."and some flabby boiled american pig product in lower end stores that I think they call "boiled ham" or "domestic ham". " Will thinly sliced Cure81 ham work for you ?

Oye hombre, como tu sabes esto es el autentico Mexicano. Talvez el sabor de todas las comidas es muy sabroso y tambien delicado, pero quien puede decir es como es debe ser?

Further more, what makes "Russian" dressing russian? The non-caviar ingredient? And what is that Orange color stuff called "French" dressing got to do with France? What is in "Ranch" dressing ? Cow.... what ? Where are the "Thousand Islands" to be called a dressing, is that where relish grows ?

Maybe not so many Salads, that are actually laying claim to be American, but certainly the variations of 'Dressings' is endless.

See URL below. Not really an 'essence' (?) but a flavoring extract. http://www.spicebarn.com/maple_flavoring.htm

This guy, "Federal Privacy Commissioner", could not have been too bright or definitely he was not qualified for the job ('privacy ?), so as to a scandal to develop. He could not keep his own doings 'privat'.

I got a "Saeco Bistro" , European version (220V), with built-in grinder. Works very well for the last 6 years. Someone gave me last Christmas a "Capresso 201" 'FrothExpress', nice little gadget, when I want to keep up making more then a few Cappucinos. It won't take power nor water away from the Espresso maker. Also calibrated timing (mine) results in satisfaction.

Don't quite agree. Reason: The term "Chef" (as explained by Bux, and I agree) has entered the vocabulary of 'John Doe' during the late fifties and early sixties, as perceived being the doyen of the place (restaurant) where 'John' took 'Jane' on Sunday to 'dine'. Then, later 'John' started taking 'Jane' to the McDs and other places where 'food' was served. And whoever cooked it was the "Chef". Now that's all we got, no more 'cooks'. Both, John and Jane had no idea where the word came from, what it meant in culinary terms (or other - not only), but knowing that the "chef" had to be good, since the sprig of Parsley as garnish, or the frozen dinner rolls were served 'hot', all gave them pleasure. So, why not give the "Chef" credit. The penetration of the word "Chef" into our daily parlance aspired just like "Shrimp Scampi" and "Coquilles Saint Jacques" did. I truly respect Bux's and Steve Klc's comments and explanations, especially as both of them are well equipped to write eloquently and understandable.

Cooked in Milk, pinch Salt, very little Sugar, finished by incorporating an Egg Yolk, some chopped candied Ginger, topped with finely minced Cilantro leaves and Demerara Sugar.

You know where the place is. Do you think the Chef or Owner is on the premises now?. Stop by it and show them your face, so they can atach it to a name. Tell them you happen to drive by (truthfully) and say you want save them a call at such busy times. Make sure to bring a very brief, one page resume, neatly typed, and ask if they would be kind enough to read at their convenience. Good Luck !!

Fresh Chevre and Jalapeno Pepper Jelly SauerKraut and Juniper Berries. Goosefat and Limburger Cheese Asparagus and Black Forest Ham (raw, intensely smoked) Roast Pork and Caraway seeds Chocolate Bars and Pilsner Urquell Chicken Mole (contains Chocolate) Puy Lentils and Green Peppers

Coquilles Saint Jacques (Just plain old Scallops) ...and then on the menu without any mode of preparation ! Or is there an assumed method of preparation when so labeled?

I give up to differenciate. It's too ingrained in John Q Public: any"thing" that cooks is a Chef. Am I one? Read my BIO. I am much more concerned with everything today called "Gourmet". What the he.. are Gourmet Jelly Beans? Sauerkraut? and what else there is out there? Read the press releases, every food manufacturer has a Gourmet line, even when it comes to spices, I don't get it.

Last Summer, when in Bar Harbor, we visited these places. Actually all four were very good, respectively for what they carried. Chart House Lobster Roll and Chowder. The Cottage Street Bakery and Deli , Big Cinnamon Buns, delicious Raspberry Pie (This place is also good for picnic lunches). Ben and Bill's , Ice Cream you won't want to miss, but I would suggest you also try the place up the street ( C.J's ) maybe the best Butter Pecan Ice Cream (Gifford's Maine Black Bear Ice Cream! Epi's for Sandwich

Rosie, the ad I saw (Food Arts, Jun '03, pg 4) lists the following: Bernards Inn , 27 Mine Brook Rd , BERNARDSVILLE, NJ 07924 , 908-766-0002 An American Grill , 246 State Hwy No 10 , RANDOLPH, NJ 07801 , 973-442-9311 Renaissance Meadowlands , 801 Rutherford Ave , RUTHERFORD, NJ 07070 , 201-231-3100

Congratulations Snowangel. We also celebrate our 22nd on 6 June. Our 12 year old adopted daughter and our newly 11 year old adopted daughter (see "Father's Day Thread") give us a 'Surprise' party. We 'secretly' know, (and don't) they are inviting a lot of friends and do a meal. Otherwise re subject: I do the cooking at home daily, and we also fall into "Nickn's" category

Actually, this isn't too far off: consider the ridiculous popularity of Thomas Kinkade. He's the most successful painter in the world today, and works exactly like this. You see a painting (actually, a reproduction, but let's not quibble) of his in a gallery, and then you have an in-house artist "touch it up" to your specifications. If you're lucky (and have the ca$h), Kinkade himself will adjust your painting to match your sofa! So if a real artist, who has his paintings in real galleries in malls across the country, is willing to adjust his art to his customers' specifications, well shucks, why shouldn't a cook do the same? To comment on your last paragraph: I say , if the artist (or referring to the post about chefs) is willing and wants to, at his discretion, to comply to a customer/client/consumer's wishes, so it be! But "should" ! ? He definitely NOT !

This place was very good in 1984. Around $25.00 p.p. No dancers. But we had fun: It was quite dark in the room, at the end when they served very small pastel colored rolled-up terry-cloth napkins on a platter, my dad (78yrs old then) thought that was some sort of dessert crepe and almost bit into it. That made the waiters dancing with laughter.

I strongly believe that a chef, when asked (in advance) to prepare/cook something special (not normally on the menu) should if at all possible respond in a positive accomodating way. But, I also even more strongly believe, that changes to menu items , which may or may not be his or her creation, requested by someone for whatever reason, should absolutly but politely be declined. Anna N. , your thoughts are right (from the gut) :...."Do I have the right to call the artist and say I'll buy the painting if he/she replaces the maples with oaks? If the artist refuses my request should I complain about poor customer service? What sort of artist would he/she be if they complied with my request?..." As a byline, I am not suggesting all cooks/chefs are artists. But a distinct line beween service and product must be understood. I don't ask the clothing store owner/taylor to put short sleeves on on a regular long sleeve jacket just because it's summer.

15' X 13' entire space, good and square. Solid hardwood floors. We eat in separate Dining Room (all meals) The house is 172 years old.

Left over from Breakfast and cold: A bowl of cooked in water McCanns steel cut Irish Oatmeal, sprinkled with Demarara Sugar and a dollop of Sour Cream.

To quote Bux: "Nothing makes me more homesick for France than a discussion of andouille, except perhaps one about andouillette. ......." My question, how can we sell 'Andouille' here in the States, especially 'Cajun' and a name like 'Prudhomme' (and/or other manufacturers) when there is not a single piece of 'intestine' in it?

Years ago, when I was costing out menus, I always settled for a 'so called standard': Items up to $ 5.00, could be either .25, .50, .75 or .95 Items from $ 5.00 to $ 10.00, were .50 or .95 Items up to $ 20.00 always .95 And anything over $ 20.00 always a full .00 Also, no "funny" numbers above $ 10.00 (like 11., 13., 16., 17. or 18. (95). It worked with me

Since money were no object, don't know yet what all I would want. But: Select all first, then placement, and here is the clincher, THEN BUILD THE WALLS . LIKE 'WRAPPING IT UP' ! A storage pantry adjacent, ventilated, but dark and cool. No more chest freezer, a full size 'Upright'. That's for starters.