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Peter B Wolf

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Everything posted by Peter B Wolf

  1. Thank you Bill, and welcome to "us". My two cents. To quote you: “…….and relatively few Americans are interested enough to take up the search.” And why is that? Well you answered that, and I quote: “We have been conditioned to want what we want and want it now,….” Only you should have said “We have been conditioned to want, what they want us to want we want, and want it now." Again, your quote: “ And worse, since we now have not one, but several generations who grew up eating the crap on our supermarket shelves, properly aged beef tastes weird, even rotten to them and fresh vegetables have too much crunch to suit them. But Fritos, that's another story.” You said it; we were told, shown, led, conditioned and: …”fulfilling the “we want you to want” desires that its own advertising machine has implanted in our brains!"
  2. Peter B Wolf

    Odd Measures

    What is a "Splash" ?
  3. Just now, it's 8:30: Can of Maroccoan skin-on bone-in Sardines in Olive Oil, two slices WASA Knaeckebrod and Giffords of Maine French Vanilla Ice Cream with Romanian Blackberry Syrup. Malox.
  4. Peter B Wolf

    black radish

    Slicing it "TISSUE PAPER" thin is better than grating or shredding. Then the salting process as Ruth mentions. This way is 'THE' accompaniment with drinking German Beer and soft Pretzels. Well, goes as any snack, but best when having something robust with it (Buendner Fleisch)
  5. I posted the following once before, and was sort of 'admonished'. Does not matter , I say it again: Cereal Box liners, are made of a parchment type, not waxed but coated material, which will not get SOAKED. BTW, the seam of these bags tear very evenly and you will wind up with great sheets. This 'paper' makes a great separator of food items you want to stack and freeze. After freezing, a 'tap' or insertion of a knifepoint between layers will spring them apart. Also, pounding meat beteen the 'sheets' is better than waxpaper or other.
  6. Does this tell us anything? To quote:....."Menus tend to be simpler abroad because other cultures have canonical dishes. Everyone in Italy knows what saltimbocca is. You don't have to tell a Frenchman what's in a gratin dauphinoise. But for better and for worse, American chefs aren't beholden to culinary history. Their menus shirk such basic titles. " To comment on the article, I am not so sure, whether this type of 'menuing' is maybe the only education/understanding the patron is willing to accept as a learning process. The cookbooks the average American buys and reads are simple listings of recipes and satisfy. Other, more sophisticated culinary literature is not read as it takes understanding and a desire to want more Info about eating in general. John and Mary Q. Average do not prioritize food consumption and only eat to live, vs. "like to eat". As always: I stand corrected ! http://slate.msn.com/id/2082098 I've commented on this all too simple and untrue statement elsewhere and am moving this post into that earlier thread. -- bux
  7. The story I was told in 1957 is as follows. Kaiser Aluminium Co. used to build transport ships during the second World War. A lot of Alumium was then used, especially these ships used to break up after three or four Atlantic crosssings. When the war ended no one knew what to do with that Alu then. So they rolled it into thin sheets and told the Restaurant Industry it would behoove them right to wrap their Baked Potatoes in Tin Foil.
  8. When we were kids (in the old Country), we had a small 'rake', well actually it was more like a wide how, to push and pull our foods onto the spoons or forks. Never were allowed to use finners. We also had, still do, special 'fish knives' - wider blade - completely dull. And certainly dessert forks, where one of the prongs was sharpened almost like a knife. And then I came across a small cup - bone china, actually with a thin wall in the middle, separating it into two halves, but with a tiny opening from one chamber to the other. Never could figure it out what to drink out of it nor how, until someone told me, it was a "Shaving cup", for the stick soap in one half, and the brush made of beaver hair, in the other half. (it now has some nice freshly cut Violets in it)
  9. "Kuehne" from Germany (Duesseldorf style) or "Loewensenf" also Duesseldorf. Comes in various strength. Karl Ehmer has them.
  10. So, with all this 'taking sides', First person or not. Why in the world must we CAPITALIZE "I" in English. Am "I" better than "YOU" ? or should it be 'you' ?
  11. But "Meinecke" has better service for brakes ( anyway, what is the difference between 'compact' and regular discs?)
  12. Eastern European Stores (Polish, Hungarian, Russian etc.) often sell Raspberry and/or Sour Cherry Syrup in liter bottles ($3.75), Great as sweetener in any Salad Dressing.
  13. Steve, to quote you:..... "but also in terms of what market is being targeted (e.g., do they have a good selection of imported Italian pastas or is it more Prince-oriented.)" I find it always being the case of targeting 'the Market' versus marketing 'the Target'. Is there not an obligation,well sort of, by the vendor to educate and improve? I find too many stores to continue with the idea of "what they don't know, they won't buy". And if they bring in something different (not 'new' in it's existance !), but new to the area, they invariably will sell that item so expensive, plus label everything right away as "Gourmet", that people shy away (Gourmet) or can't afford it ($$$). The constant misuse of the term "Gourmet" is pissing me off (Excuse me). New lines of Gourmet Drinks: Mango flavored Tang Burnt 'frenchroasted' Gourmet Coffee Gourmet Clover Honey from the Highlands Gourmet Angus Beef, not 'black' Angus, but 'Angus' on & on & on People should become Gulletiers instead of being gullible.
  14. " The Golden 'GULA' Archipelago Prize " 'Gula' / Latin for Gullet
  15. http://beryls.safeshopper.com/231/7911.htm?407 This works great (on week-ends), combining very fine white beach sand, Portland cement and water for a proper concrete mixture to set fenceposts around doll houses.
  16. Here in Maine, it's Lobster Rolls, even at McDonalds not too bad at $ 3.95 and in SuperMarkets like Hannaford's or Shaw's. No one really screws 'em up too badly. Have not had one from 'frozen' meat yet. So that's a plus. And it's year around, not like cherries or morels or some other seasonal foods.
  17. Peter B Wolf


    A little trivial info about 'Lurpak'. While stationed in Germany as a Civilian with US Forces ('85-'99), all Commissaries caried 'Lurpak' in addition to 'LandO'Lakes' at the terrific price of $ 0.75 per 250gram (salted or unsalted), American LandOLakes was selling for around $ 1.80 for a pound (453.4gram). The majority of soldier's wifes wanted no part of it (not 'American'). "German" born wifes of soldiers always bought 'Lurpak', since the same butter in a German Supermarkt was about twice as much: Deutsche Mark/DM 2.40 for 250gram (approx. US$ 1.20 at that time - varying) 'Sam's' currently sells Plugra at $ 4.00 per pound, Shaw's Supermarket sells "KerryGold" at $ 6.20 per pound. And this is Maine.
  18. I have an excellent "Wild Rice" rice pudding recipe. Should I post it here, that they might add it to their repertoire?
  19. Just read an article where one of the best known producer/packer (name escapes) of 'Dried Plums', is introducing a "Cherrry Flavored" dried plum/prune. Why in the world would they want to change the taste of plum, when not simply dried 'Cherries' would do. Pritty soon someone will come out with 'Chicken Tasting' "Prime Rib of Beef"
  20. " Raisin' " children : tough job !
  21. The way I remember them done in Europe was to select, yes waxy (Nicola) Potatoes. preferably the size of a medium or small Egg. Peeling them from point to point, shaping them sort of "olongating" with tips cut off. (Zeppelin shape) Blanching in salted water to 2/3 doneness. Patting dry, lining up one layer in buttered braisier, drizzle with Glace de Viande, cover and finish in oven without 'crusting'. (A basting with the Glace will prevent the crusting but achieve a 'syrupy' finished product).
  22. Bought: "Maggi" in the bottle Herbs: Kraeuter der Provence (not the 'French' but from the German Packer "Fuchs") Homemade Tomato and Apple Chutney Candied Ginger and its syrup added to 'Allen's Ginger Brandy', shaken not stirred once a week, served ice-cold in Chocolate Cups
  23. Tank you, Herr Oberst, Das Geraeucherte war sehr gut. Little trimmed off fat got rendered and wound up in a Puy Lentil Salad.
  24. Peter B Wolf


    Click below for more detailed info. http://www.beeffoodservice.com/ncba/search...e=CUTS&Option=3 Steve, Please correct me if I am wrong, I once was told that the "Tenderloin", or rather this particular 'muscle' in the animal does not have any designated function, except during intercourse/reproduction ? So, if this is true, and we find and eat an exceptional tough 'Filet Mignon', that this could be from a Rabbit ?
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