Peter B Wolf
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Posts posted by Peter B Wolf
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Page 8. Jesus Christ, are you guys done yet?
Many are just "protzing" with their definitions. See my earlier post, where #ONE asks for a better word.
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Pre-cooking in their jacket, is a must for me also. But more important is, that this is done the day ahead. 'Cold', not just cool, potatoes slice better and definitely will fry better and turn crispier. Slicing or dicing is personal, slicing is my method for "Bratkartoffeln". Sauteeing in goose fat is desired, and a few crushed carway seeds brings out the UUUHS and AAAAAHS, even from myself. I am proud.
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If you can get the from Italy imported dried Porcini, those are very clean IMO. I have a 30 plus year Osterizer with 12 speeds, a handful porcini at high speed and pulverization is complete. For keeping, a very airtight glass container and in a dry dark cool place will last for over six months.
And, yes, when sauteeing any mushrooms, the added flavor can not be duplicated otherwise.
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What memories, 1966 !! and in the same year Lutece !! followed by The Four Seasons. All gone, all gone , me, that is.
I did not have the money then, but saved and saved until there was enough, just for the experience. Now I got the experience and still no money. BTW, Le Veau d'Or had some of the finest coffee for after dinner, then!
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Clue on Eggs, yes refrigerate, but never in those stupid 'door-indentations'. Did anyone ever count the times a refrigerator door gets opened in 24 hours? Well, that's how many times your eggs in that door experience a temperature change from about 40F to 'don't know what your kitchen temp is' !! It's enough to collect condensation from humidity, which in turn does effect the egg inside the shell as it is porous. Can, will and must someone please mention this to appliance makers?? Even the "EGGBOARD" recommends storing in their original carton!
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Very nice wolf. I think mellisa may have given some information on it to your daughter helena. But im not sure.
I don't have a daughter Helena, and who is Melissa? (My wife is asking)
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Very nice wolf. I think mellisa may have given some information on it to your daughter helena. But im not sure.
I don't have a daughter Helena, and who is Melissa? (My wife is asking)
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......Sagu is a type of tapioca. I like its size grain. .....
Wisenheimer Wolf again doing some research:
"Sago
Definition: [sAY-goh] A starch extracted from the sago (and other tropical) palms that is processed into flour, meal and pearl sago, which is similar to tapioca. South Pacific cooks frequently use sago for baking and for thickening soups, puddings and other desserts. In the Orient and in India it's used as a flour and in the United States it's occasionally used as a thickener.
Tapioca
Definition: [tap-ee-OH-kuh] A starchy substance extracted from the root of the cassava plant. It's available in several forms including granules, flakes, pellets (called pearl tapioca) and flour or starch. The most widely available forms are tapioca flour (also called cassava flour) and pearl tapioca. The flour is used as a thickening agent for soups, fruit fillings, glazes, etc., much like cornstarch. Pearl tapioca is used mainly to make pudding and comes in several sizes, regular or instant forms and in a variety of prepackaged flavors. Pearl tapioca is available in most supermarkets, whereas the other forms are more commonly found in health-food stores and Asian markets. If stored in a cool, dark place, all types of tapioca will keep indefinitely.
--Copyright © 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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Someone on this post says their husband would not eat leftover, and it had something to do with growing up poor. This is exactly the reason why I will not throw out food, because I grew up poor (and still am). Besides, during my growing up in Communist East Germany, I learned to know hunger, even starvation.
In later years working as a chef in restaurants, one of my bosses' policy was "Use Tomorrow's Leftovers Today" ( Plan, plan, plan !)
Another way out of this dilemma of leftovers is to buy the smallest refrigerator available, teaching you to not overprepare nor overbuy!!
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.........The most relevant definition of snob in Merriam-Webster seems to be: "one who has an offensive air of superiority in matters of knowledge or taste." By that standard I don't consider very many people on this site to be food snobs. Certainly there are a few, but to describe most of us we need a better word.
" PROTZ"
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In our home it is always nicely set. But sort of informal.
Always tablecloth – usually an off-white or pastel. And white cloth napkins, we have at least three dozen which I inherited from my parents. Silverware is just that – silver. My parents gave us at our wedding a set of eight, with serving utensils, cake forks, fish forks & knives, salad forks, soup spoons and extra smaller teaspoons. Then I inherited lots of loose silverware from my parents, plus my wife from her grandmother additional sterling, even tiny Espresso spoons and long icetea spoons. And since we have it, why not use it daily? Daily china is “Pickard Crescent” an off white with platinum edge. Sundays and when guests come, we use Grandmother’s “Limoges Theodore Haviland”. This may sound nuts, but for afternoon tea, or for that matter any other teatime, we have about a dozen or so not matching fine bone chine teacups and saucers and cakeplates, gotten over the times in Europe. Afternoon coffee and cake or cookies, (a German tradition) is served from either one set of “Hutschenreuther Blue Onion” design or from a set “Wedgewood Kutani Crane” design. We also have eight sets of original Italian thick Espresso cups and half a dozen or so tiny “Mocca” cups. Glassware is decent crystal, some “Riedel”, other juice and water glasses. Wineglasses do not get much use in our house, since neither one of us drinks any alcoholic beverages. So we have them just for guests. All the above gets used, maybe not everything daily, but we don’t use any plastic nor paper goods. Life is too short to not to enjoy it. And the uses of these utensils give us great pleasure.
Breakfast is usually only cereal with fruit, yogurt and plenty good strong coffee. Twice a week we splurge with bagels, rolls, or toast with various confitures, jellies, jams and marmelades and honey.
Lunch is our Main meal; you might want to call it Dinner. Our daughter sets the table with the necessary utensils and glasses for juice or water as a beverage. Whatever gets cooked, I usually plan the night before, is always served “family style” in serving bowls and platters, if it’s a roast, I carve at table. Everyone helps himself or herself. We always eat together, and no one will start unless all are seated. Phone calls are ignored!!
Evening meal, possibly a light soup, some cottage cheese with fruit, or some cold cuts and cheeses with different types of bread. That’s basically it, life goes on. “eGullet” is waiting to be read and commented on.
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Indon't believe the creature designated "scampi" by the Italians is in fact shrimp. Perhaps someone can enlighten us. Even Dr Balic, whatever he thinks of Elvis Presley?
Ok, Ok, I found it (and stand corrected):
"Scampi" pl. "Scampo" sg. is 'Prawn' ( Nephrops Norvegicus ), almost identical to the langustine and Dublin Bay Prawn.
Now 'Shrimp' are "Gambero" sg., "Gamberi" pl. to include gambero imperiale and gambero rosso
This is according to my book: 'The dictionary of Italian Food and Drink'
by John Mariani.
But never the less, it still pees me off when I see it as "Shrimp Scampi" on the menu. And I maintain : 'it's not a preparation method', maybe percieved by some/many. Ok, you win.
Plus, I stick with my hot vs. luke warm coffee.
The title of this post is "Pet Peeves", and so it is.
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I hate it when waiters add coffee to my unfinished cup, totally messing up my right proportioning of sugar and cream.
I hate to read the menu terms: "Shrimp Scampi" and "Coquille St. Jacques"
Thats usually common practice, as far as I know, about refilling your coffee..I believe they are warming it up for you as well...
Whats wrong with those 2 dishes on a menu?
That's just it, I want my coffee hot and not "warmed up", and yes it does mess up the sugar and cream measures.
"Shrimp Scampi' is redundant, since "Scampi" means shrimp in Italian, so where is the preparation method listed?
Same with "Coquille St.Jacques", which translates into simply "Scallops" in French, again no prep method listed.
So, how do I get these items served? Hot, cold, seasoned, raw, cooked, in gravy, sauce or on a skewer??
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I hate it when waiters add coffee to my unfinished cup, totally messing up my right proportioning of sugar and cream.
I hate to read the menu terms: "Shrimp Scampi" and "Coquille St. Jacques"
Thats usually common practice, as far as I know, about refilling your coffee..I believe they are warming it up for you as well...
Whats wrong with those 2 dishes on a menu?
About the coffe, that's just it, I don't want it "warmed up", I want 'hot' coffee. And the adding to my cup does not do that!!!
And "Shrimp Scampi" is redundant, as 'Scampi' are Shrimp in Italian, so where is the preparation method of that dish?
Same with "Coquille St. Jacques", which simply means 'Scallops' in French, again where is the preparation method listed when only these words appear on the menu??
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I hate when dinner guests ask for a napkin, not knowing the cloth one I decoratatively placed on their plate, is just that.
I hate it when people put salt and pepper on their food without tasting it.
I hate it when, in a restaurant, the waiter places my fork and knife on the table besides me, after finishing the salad.
I hate it when people don't make use of the designated silverware.
I hate it when waiters add coffee to my unfinished cup, totally messing up my right proportioning of sugar and cream.
I hate to read the menu terms: "Shrimp Scampi" and "Coquille St. Jacques"
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Steven, I have a problem with two things about this here “London Broil” business.
1. Not until down to 10 postings does someone mention the name of a cut of meat, Kim W.B.s “Oyster Cut”. I was and still am under the impression that ‘London Broil’ is the name of a -dish-meal-entrée or preparation method. I never went shopping and bought ‘London Broil’ but many different cuts of meat to make ‘London Broil’. One can use various cuts for this much-appreciated meal; the most common known to me is the ‘Flank Steak’ cut. I have used ‘Top Round’ and many years ago, a cut called ‘Honeymoon Cut’ (I mentioned this in an earlier thread – don’t know where). I could very well envision a 24 ounce Peter Luger New York Strip sliced thin and sold as ‘menu item’ “London Broil”.
2. And here is the next issue. What is so special about the CAB program you mention? There own website explains elaborately what it is. And from that I only get that it is nothing else but the ‘middle’ choice of USDA Choice beef. Although the marketing technique used in stores (and the higher prices) make customers believe that this meat is something like ‘Prime’ beef. I am not familiar with their certification procedure, although I know their trademark is registered. And they claim that USDA inspectors grade their beef. Now, since when can US inspectors grade beef, and not give it the designated US government labeling (grading), i.e. USDA Prime, USDA Choice, USDA Standard?
Are they allowed to make an exception to their grading system? Besides, in the trade, beef not graded by USDA inspectors and so designated is commonly known as “no-roll”. So, what are we dealing with? Are these marketing techniques? I for one have yet to find a piece of CAB program beef, and there is plenty around, even here in Maine in the Supermarkets, that is worth the price they are charging. Let me learn some more on this site ! As I so often already have. Thanks,
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My way of an "Orly" batter:
one third each: All Purpose Flour, Corn Starch and Aunt Jemima Pancake Mix. The usual amount of eggs, and BEER for the liquid. Don't overmix, and it must 'rest' for at least an hour.
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Adding fresh Chicken feet, well scrubbed and smashed / "malleted?", will provide some nice coloring, and yes, it does provide more intense flavor.
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Enlightenment is the completion of the day (and this one isn't even over yet).
Thank you, Suzanne!! and Steven!
Just like to add: "The other 'Butter';
like in "Pass the 'Butter', please" and you only visited some friends for dinner.
Or does it not need mention on this board? BTW, why are there people actually calling 'Margarine' "Butter"??
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I mean I don't even know where to start. Like, which appliance is best for this? What goes in besides carrots and oil? I'm looking for a tutorial.
Steven, try this:
Slowly simmer in covered vessel 250 gr washed, but not peeled "short stubby" European Carrots in some evaporated Milk until well soft. Purre in blender with Ginger in syrup of one tenth amount of Carrots. Drizzle into that Walnut Oil and a few drops of Lemon juice. When it gets emulsified, and possibly too thick, add a splash of Ginger Ale to thin out. Add Japonaise Kikkoman Soya Sauce to taste. (careful with that).
A few toasted Sesame seeds, a jigger of Coconut Milk and ground Poppyseed gives some additional character. Try it on Mache (Feldsalat / Lambstongue)
Happy Holidays.
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Really? I've never heard of eggs benedict as anyrhing other than poached chicken eggs, toasted "english" muffin (no relation), bacon made from pork loin such as Canadian, Wiltshire, or Irish, and hollandaise.
Anything else, no matter how wonderful, is something else isn't it? But a rose by any other name...[still has thorns].
How right you are !!
.....and the "Thorn" is the single slice of black truffle on top of each egg (after the Holl)
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I made some pesto today and I made it poorly. Would somebody be kind enough to give me a refresher course?
Steven, Corby Kummer's article will steer you right.
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cold water comes to a boil faster than hot water. that one has always baffled me.
Tommy, Cold water contains more oxygen then warm/hot water. It's this oxygen getting "freed" faster on the bottom of the pot where the heat is the strongest, turning to tiny bubbles of steam, so making the water "roll", our interpretation of "boiling". Hot water, as you very well described, sitting in that tank being heated - loosing oxygen, when now brought to a boil the "roll" will not be as fast, as the oxygen bubbles are deminished, the "roll" takes longer. But, the funny part is that the temperature of 212F will be reached just as fast in warm water as in cold water. It's the "rolling" boil that keeps us waiting.
Ok, all you experts: I stand corrected, as always.
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The author, Katie Mclaughlin, has an eMail address at the end of the article. Is any eGulletier writing to her? I suggest our esteemed #1 or Steven Klc, in their eloquent way can maybe straighten her out. Or even guide her to our site for educational purposes.
Re: Camembert or Brie is not "faux" when pasteurized, even in France. And I have never seen the word "Reggio" on a tru Balsamic, even in Italy.
And, what does she mean by: "U.S. law prohibits making certain cheeses from non-pasteurized milk."
Innovation
in Restaurant Life
Posted
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.