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Peter B Wolf

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  1. Peter B Wolf


    I know not everyone has a garden to grow their own Kale, but the ones that do should make sure that the first frost has reached the plant before harvesting. The freezing temps have an effect on the taste of it. If there are still greenmarkets out there that offer fresh Kale at this time, one could almost be assured "it could the cold". Anyway, always strip leafy part from stems and: Always blanch in salted boiling water for just a few minutes before sauteeing with your favorite additions. The smokier the stuff the better the final "Stew?"
  2. For me being German, and as a kid never knowing Pecans, the following recipe suits me just fine, it sh.opuld serve others also. Cider Pecan Tart Time: 1 hour 2 1/2 cups fresh apple cider 4 tablespoons butter 2/3 cup light brown sugar 2 tablespoons Calvados, bourbon or brandy 1 teaspoon vanilla extract 1/4 teaspoon nutmeg 3 eggs, lightly beaten Pastry for 8- or 9-inch tart or pie (see recipe) 1 1/2 cups pecan halves, lightly toasted 1 cup heavy cream, whipped (optional). 1. Preheat oven to 350 degrees. Place cider in a saucepan, and cook over high heat until reduced to one cup. Remove from heat, and stir in butter and brown sugar until dissolved. Then stir in Calvados, vanilla, nutmeg and eggs. 2. Roll out pastry and line straight-sided tart pan with it. Pie pan can be used. Spread pecans over pastry. 3. Pour in cider mixture. Bake 30 to 35 minutes, until surface is fairly firm and pastry is golden. Allow to cool to room temperature. Serve with whipped cream, if desired. Yield: 6 to 8 servings.
  3. I am little late posting here, but Steve, I think you are way off with the above statement, or all the people you know really can "usually" taste that difference. I do not believe this is so usual with most average 'people' (in the US - or anywhere else - just more so here). Maybe a lot of eGulletiers, but I am willing to pick the ones from previous posts who can.
  4. If you know for sure your time is between 3 and 4 hours, go downstairs to the "S-Bahn", take the one to the Hauptbahnhof (Main Train Station downtown Frankfurt) trip takes about 20 minutes, runs every 15 minutes it costs about 2Euro. Once at the Hbf, zillions of stores, cheaper than airport wares, if time permits get a cab to the "Fressgasse" a street just for "eats". But in the main departure Hall at the airport are some gourmet shops, a British one, name escapes (pricey!)
  5. Found right phone # : 201-576-0100 , 240 North State Route 17 Paramus, NJ 07652
  6. DM News, 15 Nov, http://www.dmnews.com/cgi-bin/artprevbot.c...rticle_id=22149 "Mailer Is Chef Central's Recipe for Holiday Sales " Peter
  7. I like to reiterate, as posted on 12 June at 2:46: "Food Art" is available to hospitality industry professionals free for the asking. They will send an application asking for your association in the industry. I believe, writers, reviewers and similar are also entitled. Call the number and ask them to send you a form, don't know if you qualify, nothing wagered / nothing gained!
  8. To quote Steve P. :...... " Maybe because of being in the media business, I am trained to look at everything from that vantage point."...... Let me quote Thomas Babington, Lord Macaulay : "The gallery in which the reporters sit has become a fourth estate of the realm." -
  9. JD (London): Orlando Florida is a bad example. To quote Wilfrid: "....and I am referring to something far more complex than a "fashion statement"....." And Steve P. says: "....marketed as a symbol of affluence...." And Wilfrid earlier: ".... choosing to dine in certain restaurants is a way of saying something about yourself which goes far beyond expressing a taste for a certain type of cuisine....." The Restaurant is trying to say exactly what the consumant/diner is not able to express to others after the 'experience'. Whereas one can express by what he/she wears (the Burberry) or drives (the Mercedes Stern - [even when mounted on a VW Beetle]) and making a 'statement' about oneself, this can not be done with the liking or knowledge of what people eat. Wanting to express that, can only be done by mentioning the place of dining in question, hoping others either know the place or will find out more about it. Thereby finding the taste of others. Most eGulletiers that posted here, and have mentioned places they went to, tells me exactly what their tastes are, as I can find the specific Restaurant info at many sources. (Reviews, critiques, menus on line etc.) The menu "expressions try to say" IT.
  10. Should it not have been :''Folding in the flour" and "then the beaten whites" vs what you did?
  11. Can't find a phone number, nor street address number. Please help.
  12. After, what is four page postings, I agree with many, disagree with others', and am confused by others' yet. Will the term ever really be defined, and then sink into obscurity, or worse into common use, like "gourmet" or 'Gourmand'. I am referring to the "Gourmet" isles in Supermarkets with their "Brisling" Sardines, imported "Red Cabbage", "Pastene Anchovies", "Toblerone", black vinegar called "Balsamico" and powdered soups from "Knorr"? I think the term needs a common definition (acceptable but defining). Not like the term "Haute Couture", just because a blouse was bought in Paris.
  13. Steven , to comment about your Yahoo newsletter, which arrived in the mail without being torn – thanks, and you write about Cittarella (the Restaurant), I went “Gourmet Googleing” and found the following of interest. http://www.forward.com/issues/2002/02.10.11/fast3.html
  14. Ever seen a pastry chef forming rose petals from Marzipan: Thumb, palm of hand and forefinger, moistened with a bit eggwhite. This whole thing cracks me up, "look Ma, no hands". Better with cooks having there hands in the dough, than cashiers theirs in the till.
  15. Years ago one-handed crack and break, with two eggs simultanous in the right hand and two in the left hand. Two cases of eggs (720) in 20 minutes for scrambling. And separating, always used hands. It's not any different using hands on food as butchers when cutting meat or pizza makers kneading dough.
  16. Love your quote, I have not heard this very professional (within the industry) word used in a long time. Especially not on this board ?? !! Back to some of the original question. I don't know how old or young some of today's chefs are, or when they started. I started at 15, did not call myself a chef until I was 24, and only because I held a Head Chef position then. As mentioned by many on this thread, some of the conditions and expectations do not agree with everyone's vision. But I miss anyone mention the word "LOVE", for the work, for the job, for the undertaking. These guys that are up there must have it, or would not be there. I never made it "up-there" (well, not quite - but high enough for my satisfaction), but yes, I have LOVE for cooking. I do love cooking.
  17. Go for it So I went: (but I miscounted, on the original, sorry) Guam , Hawaiian Islands , Ryukyu Islands (Okinawa) , Wake Island Alaska , Canada , Mexico , United States (continental) Panama , Colombia , Venezuela Dominican Republic , Haiti Greenland (Kalaallit Nunaat) , Iceland Andorra , Austria , Belgium , Czech Federated Rep. , Denmark , England , France , Germany , Hungary , Italy , Liechtenstein , Luxembourg , Monaco , Montenegro , Netherlands , Norway , Portugal , Romania, Spain , Switzerland Egypt , Israel Japan , Korea South , Philippines
  18. Great Steve P. : ‘ Georges Blanc – “Bresse Chicken with Morels and Cream Sauce” ‘ I thought this was a “Careme” creation called “Demi Deuil” ?
  19. 47 from the list, should I list? Yes, no "stopovers", ate at least one meal, often many more.
  20. "Toblerone" ?? If you got to go 'Swiss' , at least go "Lindt Halbbitter"
  21. Peter B Wolf

    Potato Salad

    Sure had this potato salad discussion somewhere before. I enjoy everyone’s recipes just by reading them. I am sure there has to be another German besides me out there in a vast eGullet world. He or she could either back me up or condemn me, as I stand corrected, as always! And I hear a lot talked about “German Style”, (see torakris’ post) and ‘mynamejoe says: (Torakris describes it, which is kartoffelsalat mit speck), but for all and only technicality reason, Germans do not use “bacon”, as bacon, as we Americans know it, does not exist in Germany. The word bacon is probably interchangeable with “Speck”, but the curing and smoking of Speck is different from bacon. Speck is neither “pancetta” as so often claimed. So, that’s number one, number two, “Balsamic” vinegar is not German either, one can, want or will use it, and there is nothing wrong with it, but it’s not “German”. The other thing about Dijon Mustard, that’s French, and we Heini’s have our “Duesseldorfer Loewensenf”. And the thing about German Style being “warm”, is only found in homes, Restaurants will always serve their Kartoffelsalat cold. Because the uniqueness about being warm is only, that is eaten when made (without cooling the potatoes, and a boiling marinade of vinegar, chicken stock and diced onion is poured over this). Restaurants do not serve (or seldom) fresh marinated Salad, they make it and refrigerate it, and will not reheat it. Another reason that Germans (supposedly) eat warm Kartoffel Salat is that once it’s made, it has to be consumed, since mother needs the large bowl to wash all the other dishes in (there was no running water in the olden days and they had only one bowl).
  22. "Mighty W" , now that's cute, or is it meant different, I am gullible! And 'dreamy' refers to "learning to enter into "Haute" establishments without prior training, sampling food and ambiance only seen in books, until then. Liza: not "makes" but "made"
  23. Steve says: ……..“about people's ability to taste wines” , and ….”people just don't remember tastes and flavors”, and ……” You can apply the same principal to nuances in food.” And John Whiting is asking: …” Steve - Do you find that foods and wines can taste markedly different on different occasions?” And John continues with:….”I've also found that foods I make myself, or even a simple cup of freshly made coffee, can vary in the same way. Does this ever happen to you? If so, how do you allow for it? “ Steve’s next post starts with:….” John - Variance in food and wine are caused by many different things.” And on and on, to end with other criteria: “the barometric pressure”, and:…” the voodoo I just mentioned” Now, I totally agree with both the Gentlemen of higher learning and “educated taste”, but don’t you both miss a relation to the human mind, it’s condition, it’s mood? And not to forget the time of day, after a possible long sleeping period, or to the extreme, overly tired?. What about previously consumed foods. Remember the body chemistry of “acceptance” to include flavors and smells. Also the environment one as in other odors, natural or human or humidity or ‘barometric pressure’. Wafting clouds of smoke or overly extended use of Chanel#5 affects taste in public environs. Let others tell you what your own breath smells like, you can’t! It affects taste. So, with all the above, I venture to claim not food and drink only tricks your memory but under the condition it is perceived in. As always, I hereby sign out, and stand corrected.
  24. I will not "modernize"! Wooden Boards, and only wooden boards were and still are for me. I use the same Maple wood board for the last 35 years. Good size too: 24x18x3 inches thick. Cleaning gets done with 'boiling water and Salsoda ( Salsoda, also known as washing soda, its hydrated form (Na2CO3.10H2O), is a white crystalline solid used as a domestic cleanser and water softener. Good scrubbing works wonders.
  25. I am a chef, practised for 49 years, now retired. When does one become innovative? Probably as the profession becomes a love affair vs. just a paycheck. The only prerequisit is to have an understanding boss, or when one is on their own, i.e. selfemployed. I for one was never the proud owner of my own establishment. Very few places/businesses/restaurants let their chef stray afar from the concept/theme/menu of the owner's "Posession". The chef may have the luxury of suggesting something new or different, but with so many bosses/owners not chefs themselves, succeeding with those desires is rather rare. I was quite lucky for some time (and some time ago) where my boss, the owner of an established family owned restaurant very much ecouraged me to come up with new ideas. Monday nights were good times to experiment, as the boss and his girl Friday (the seven day week twelve hour secretary) sat down together for dinner with a shout into the kitchen "Ok "Peter, let's roll it". So, many Monday nights I thought I had something good, something 'gooder' than another time. Not always, but often, something was innovative, and to my pleasure and satisfaction, we adopted it into our daily routines and methodology. I never bacame as good as the celebraty chefs of the past or the ones of today. But some of my innovations were "sold". But again, non good enough to write about, but good enough for me and my boss. Thanks Rupprecht.
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