Jump to content

Peter B Wolf

participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Peter B Wolf

  1. Quote from the article: ".............these scribblers mostly ignore what's on the plate. They view themselves as boy hunters and despise sissy gatherers, thrive on the undertow of violence they detect in the professional kitchen, and like to linger on the unappetizing aspects of food preparation. The gross-out factor trumps tasting good as well as good taste......" and ".........What is novel is that, thanks to the Bad-Boy chefs' aperçu that the kitchen can be a thrillingly dangerous place, real writers can now show off the size of their cojones while admitting to an interest in cooking. Personally, I'd rather stay home and read a good cookbook........" http://www.slate.com/id/2174218/fr/flyout
  2. This one is about Coffee Makers. Mainly the ever so common “Drip” Machines. Mine, a “ Gevalia 12 Cup “. Why are these makers marked with these ridiculous numbers, as these 12 cups will only hold about 57 ounces of water or 4.75 ounce per ‘cup’. Who uses cups in the Morning, and that’s when most Americans drink their coffee, that hold only or less then 5 ounces ?. Who even uses ‘cups’ ? Everyone I know drinks coffee out of ‘mugs’, and none of these holds less then 7 to 8 ounces of liquid. My Cobalt Blue eGullet mug holds 14 ounces and a nice looking Lavazza mug holds 9 ounces. So , you manufacturers of Coffee Makers, adjust or get mugged !! Next complaint, maybe even a bigger one. Did you ever try pouring water into these Coffee Makers ? Every single one has the reservoir in the back. One must move the maker away from the wall and the back of the counter in order to fill them. And on top of it, try to slide them back into place with these little rubber feet. Why can these manufacturers not come up with a more practical way ? More than once do I have to sop up a pool on the kitchen counter. My cat does not do it, unless I add Cream to it.
  3. jumanggy , your quote : " I hope someone has a link/ paper/ name of the doctor " A letter / email to the Today Show from me did not get answered. My request was for a transcript of that segment of the show and name of doctor with the quote "allergy promoting compounds" has been totally ignored. It seems people on the Today Show, although constantly soliciting letters pertaining to the Show, do not care for certain types of comments or any requests mentioned. I previously have requested some Info about a specific segment and never received any reply. If any of our eGullet honchos , who read this post, and do have some clout with NBC, please go and request what I was not able to do. As always, I stand to be corrected.
  4. The Wolf needs help, please My SAECO " Bistro " , European Model, Type SUP 00ZE , 230V, 50Hz, 1250W, Matricola # 984055314, (date 602?, Thats all the reading on inside sticker. Got it in Germany about '99. Will heat, make steam, but to start grinding beans and brew it refuses. All this recently I think I need a Pro on this. To save on shipping I could deliver and pick up. Just need a place in above mentioned area(s) Thanks
  5. Watching the “ Today on NBC “ show a few days ago, one of the topics drawing my interest, was extended commentary about “ Food Allergies “ in adults and mainly children. The comments by the guest physician, the name escapes me now, are of great interest and value to me as general knowledge. One of the statements made was, the fact that ‘ Antibiotics ‘ play a large role in our body’s reluctance to fight off bacteria naturally. In other words we have literally destroyed our natural immune system to fight off foreign bacteria by over-use of antibiotics The other statement which caught my attention, was of the public not being aware of any possible “ Allergy Promoting Compounds “ being introduced into the foods we eat. The issue is, as I understand it, that there are compounds added in the processing of any and all foods. These compounds are usually stabilizers, preservatives, enhancers and others not known to the average person. And no reference was made to the actual ‘processing’ in detail, saying that this does not only apply to processed foods what we perceive as ready to eat, no, but all ‘commercially handled’ food, except from earth to mouth. They also do not need to be (by law) addressed on product labels. Most likely these compounds are all save, and actually meant to make these foods safe for consumption. Others are so called “ Additives “ , again, no need to be on labels, these may or could be at fault to actually create allergies, although tested and supposedly to be safe by not only the manufacturers using them, but also by the FDA. My personal unsolicited opinion on the “ Additives “ matter is, that these are chiefly and greatly used to entice us to extremely well like them and therefore eat/consume more of the product, and making us “ addictive “ resulting into increased intake of those foods and becoming ‘ obese ‘. Furthermore , All of us know about the Tobacco Industry and their Additives As always, I stand corrected.
  6. Friends of ours from Georgetown Maine received a few Wild Duck breasts, all skinned and totally boneless. I was " ordered " to come up with a meal. First the marinade: A bit of coarse salt, finely chopped green pepper corns, and fresh marjoram leaves, a few drops of Balsamic Vinegar Syrup, Virgin Olive oil and a bay leaf. Overnight. Panbrown in rendered chickenfat and a few minutes in a hot oven to go medium rare. Thought a Bearnaise would be nice, and was !! Braised red cabbage and sauteed spaetzle rounded evrything out. Was told to do it again, maybe next week. The guests bring the ducks. Heaven !!
  7. " Are there any German or Austrians out there that can report what Oma's spätzle looked like and how she made them? " OK, hier bin ich: Spaetzle: 500 gr. Mehl (17.5 oz) 5 Eier (large) 150/200 ml Wasser ( 5/6.5 oz) Salz Alle Zutaten werden in einer Schüssel vermengt und geschlagen, bis der Teig Blasen wirft. Traditionalisten verweden dazu ihre Hände, andere immerhin noch einen Kochlöffel mit Loch. Mit dem Handrührgerät geht es aber auch, wenn das auch bei vielen verpönt ist. Wenn der langsam und zäh von einem Löffel fließt ohne zu reißen, hat er die richtige Konsistenz. Andernfalls mehr Wasser oder Mehl dazugeben. I still make them like Omi did, the above is Flour, Eggs, Water & Salt. A very wide (mine is 14") but shallow (5") pot with salted boiling water, and another with a large amount of icecold water. A friend of mine, who does wood working, cut me a 1/4" thick 16" X 10" white birch (dried for a year) board. Water boiling rapidly, wetted down board at an angle of 45 degree sitting on the rim of the pot, I scrape a one inch thick & 4" to 5" wide layer of batter, by very fast moving of my hand back and forth quickly over the board edge into the boiling water. Never using more than a cup of batter at the time. Oh, the 'scraper', is a pastry chef's 2" wide 14" long stainless steel spatula. Within two to three minutes the Spaetzle will float to the top, using a wire scimmer, they get removed from the boil int that cols water. They look like cream colored three to five inch, varying thickness "nightcrawlers" Working in batches like this will cool them enough in the same time as I scrape another batch. So in that time one should remove the cold ones into a colander to drain. I always make Spaetzle a day ahead of use. Storing them right in the colander, but uncovered, in the fridge will sufficiently dry them to receive the final prep of sauteing: Heat some clarified butter, sprinkle a few white fine breadcrumbs into it, slightly coloring them, add Spaetzle, freshly ground Nutmeg, possibly some salt and more lumps of fresh butter, toss and sautee and toss and sautee Do not forget to eat.
  8. Quote : " one Italian gentleman used grated umbrella handles in his. " I once found a retailer selling 'loose' Paprika, the story goes he mixed finely ground red bricks, from torn down buildings, into it.
  9. This site is in my archives, huge, I have bought almonds from them. http://www.nutsonline.com/nuts/pistachios/
  10. Ah Hah, " Clips " !! ?? Many, but best are the ones 'self-created' Many girl's and women's clothes are sold with these plastic 'clip-on' hangers. These clips, attacked with a small saw and separated from the rest of the plastic are more then perfect as bag closures. My wife cleaned the closet a couple of years ago, throwing all the hangers out. I salvaged the clips, have at least a dozen, they get constant use, and are easier to handle then these black, or other, large office clips.
  11. I was going to keep this a secret, just selfishness, but this would be a disservice to the Baker. The Bakery is only a one room old barn and ever so quaint. One will just pass it driving for no reason on Plains Road (#232) in Litchfield Maine. Not much of signage of the upcoming old house. It’s a red painted wooden siding building, wooden sign with its name. And a stuffed ‘Scarecrow’ leaning against the wall. An official US Historical marker stands at the edge of the road, smack in front. It declares that this building once housed, (or was he born in, I don’t read to well) one of the three founders of “ The Rotary International Club ” Once I learn how to place pictures into eGullet, I will take some and comment more on the place. You must enter through an entrance that is narrow and has three very worn wooden steps into a room, with a couple of single light bulbs illuminating a work area of wide wooden plank flooring, a couple of wooden tables, metal racks, all engulfed in typical Old Country Bakery smells of sour dough starter, yeast, freshly ground grains and and maybe a faint hint of some herbs, or is it olives? There are a 1940ish Hobart? floor stand mixer, numerous bags of grain and flour, and covering a whole wall, the prize of the suspected: a large brick oven with a cast iron door, to be opened, that is 'lifted', the old fashioned way with chain and counterweight. Firing is done from the outer entrance room, right next to these here three steps. All kinds of fine dry and split oak and maple logs are aside and along the firing hole. The place is open Tue - Sat from 7 to 7, and everyday a different kind of bread is being baked. To name a few: Tuscan, Peasant, Old World Jewish Rye, Sicilian, Olive Herb, Baguette, Focaccia, Apricot Almond and Greek Cheese Bread. These varieties speak for the owners Greek heritage. Mark and Tinker Mickalide are seldom there. The place operates on the HONOR system !!!, The bread is laying loose on the racks, a few hand written signs indicate the types and price, some vary. A couple brown paper bags are available, but to a place like this one should actually bring their own old fashioned cloth bread and rolls bag, I got some from my Grandmother, but for all you newcomers a nice canvas bag would do. Don't bring plastic, unless you are mean and want to desecrate the product. I just stopped by yesterday, I live only 15 minutes, 12 miles, away from the Black Crow Bakery. Mark was working hard on squaring off fresh kneaded dough and rolling all by hand this lively mass into baguettes, placing them lovingly onto dusted canvas sleeves for the next day's bake-off. I think he starts at about 3 AM. Anyway when you get there about nine or tenish, no-one is in sight, a banged up cooky tin is on the table with some change, coins, maybe three four dollars in bills and a sign: "Make Change here", all larger bills are told to be placed into a 1920 tiny metal wall mailbox, a slot will let you in, the money that is, and Mark or Tinker will take it out when they see " MY cup runneth over ". No worry about that, the whole operation is too small to get rich on, and I think not even big enough to make a living. Most of the time I call ahead, the day before and order my 3/4 loaves, to then find it labeled and priced and "Wolf"ed. The only thing commercial about the Black Crow Bakery is a nicely designed and stylish printed brochure of what and when these breads are available I actually risked them still having any loaves left at about 4 PM. Well, Mark had three loaves of the Tuscan left over from the day before, and at $ 2.00 to boot. Regular price is three dollars, and that is still a steal for the quality you get. Now, these breads are heavy ! weighing in at about one kilogram, very firm but also airy, with nice 'wholes' when sliced to smear good country butter into. This is the kind of bread, one must buy a proper knife for, I have a nice 12 inch serrated one, and only cut as I need it. Just cut myself a fairly thick slice, toasted it, got that butter on it and smeared some good New Zealand Thyme Honey on it Directions from Gardiner ME, west on RT-126, across the street from Gardiner Middle School, turn-off “Pond Road”, go about 8/9 miles, just after an American Legion sign on the left, and before coming to a cemetery , the place is on your right., going any further gets you to an intersection with Hallowell-Litchfield Road , the Litchfield fairgrounds and a fire station. You missed it. Oh yeah, phone they have: 207-268-9927
  12. This is funny to many. When growing up in the 'Old' country, and heat in our house during the winter months, was only in the kitchen from cooking. (Hitler used all coal for weapon making), Meine Omi (my Grandmother) made Yoghurt from raw milk only (when available - I think Hitler used that too for weapon making). After heating the milk to just before boiling point, adding the culture from a left-over on the window sill, and then.... ......wrapping it into a kitchen towel and placing it under the feather bed covers into the bed we just got out of. Six or so hours later we had the stuff ready to eat. And it did not last long.
  13. The dish then will be called " a nu " (naked)
  14. Drives me whacky: Guests helping clearing the dinner table, Well not that, but placing all plates, small and large, plus bowls and platters, randomly, and with all the silverware still on or in them, onto any free space on the countertops, including onto the stove. I try to rather poor more beverages quickly (which occupies them) and clear myself by insisting Thanks, but NO, Thanks. The friends, the " more-often-now-comers ", got trained to either refrain from clearing, or are fully aware of all silverware (and in one 'direction' pointing) going into a pre-set large enough to hold all, shallow container with soapy water. All like-size plates stacked, ready to rinse before washing. Please stay out of MY Kitchen !!!
  15. Maybe I am blind, but I was looking to find the name of Jelly Beans the late President Reagan liked. And where are they available ? Please help, thanks
  16. I have more then once written to manufacturers . One that stands out more then others is Gebr. Abraham GmbH Seevetal factory Brookdamm 21 21217 Seevetal Tel. 01149 / 40 / 768 00 50 Fax 01149 / 40 / 768 78 94 E-Mail: info@abraham.de & info@abraham-usa.com URL http://www.abraham-usa.com/ This well known Company is one of the largest producers of German Hams. It is one of only two (to my knowledge) licensed exporters of German Genuine Black Forest Ham ( Schwarzwaelder Schinken ). Any pork products from German raised pigs and slaughtered in Germany are not permitted for import into the US. Abraham’s products are from Danish raised Sows, Swine, Pigs and processed in Germany to rigid standards for the above mentioned Ham. Those so raised are permitted into the US. As always I stand corrected I have no idea why in the world would anyone producing a product with pride and originality change the products world renowned name/description “ Schwarzwaelder Schinken “ to “ German Prosciutto Ham “ and then market and merchandise it in The US., and at that at ‘SAMs Club’ ( here only 12 ounce pre sliced “ German Prosciutto Ham “ ) Their website distinctly mentions/advertises particular ‘name’ products, but when inquiring to its availability and source here in the States, the German website responds to me by saying I should contact their US website. All done, no one gives me any satisfactory answer. I am writing back to them once more, with reference to Steven Shaw’s original posting : http://forums.egullet.org/index.php?showtopic=104121 Maybe this will draw their attention, when getting International mention at eGullet http://forums.egullet.org/index.php?act=home & http://forums.egullet.org/index.php?act=idx
  17. ← Quote : " So, when did Spice Islands dumb down their curry powder? " It fits the constant Dumbing down of America' food syndrom
  18. After steaming/boiling your beans to only the al Dente state ( still crisp ), drain well, and, I never shock mine in icewater !! , spread out on a couple of paper towels o absorb excess water. Saute a couple diced slices of double smoked bacon in some fresh butter, salt pepper, and fresh snipped Bohnenkraut (Summer Savory) add Beans and toss, do not forget to eat. "Bohnenkraut", literally translated from German as "Bean Weed". If you have fresh available, remove leaves from stems for later (cooked Beans) addition, but take the stems and pound them flat like you would with some flowers when putting them into a vase. Now add the stems to the first cooking liquid and its flavor will seep into your beans. Added note: American summer savory does not seem to have the same potentsy as European Summer Savory ( Bohnenkraut ).
  19. and to quote from the article: "............Americans are never going to subcontract decisions about what to put in their bodies, or their kids’ bodies, to experts in white coats. .............." well, maybe not to men in 'white coats', but certainly to 'grey suits', as in CEO of chains like McD's. and others.
  20. This is a book review. Site listed below. When you read this you wonder if this could be done here in the US. ".............the most interesting bread story in all of France. A few years ago, in the inland Normandy region known as La Perche, a refugee from one of the big industrial bakeries took over a small mill. He recruited local farmers to plant traditional varieties of wheat, and then recruited local bakers from around the region to follow a single recipe. Now, every day, more than a hundred stores bake the baguette du Perche, a delicious rope of bread that is rebuilding some of the frayed ecological and economic infrastructure of this corner of France. The central government has helped the process, mostly by granting the makers an A.O.C. certificate—the appellation d'origine controlee mark previously reserved for wines and cheeses. It means this bread can only be made in this place with these ingredients, and it has spurred a fierce local pride. For after all, we eat not only with our tongues but with our minds as well. ......." And here is the rest of the story, ( well, the beginning too ) : http://www.christianitytoday.com/bc/2007/003/1.12.html
  21. Gladly agree here, got some imported Muenster. What a delight. Gave Vince a copy of 'Food Arts' , he'll subscribe The Cheese Iron needs to be promoted here and possibly other sites, as Maine has many seasonal visitors who may be "houskeeping" while vacationing. Sure got my vote And the 7o mile travel for me are worth it anytime.
  22. Had Dinner there in 1966, met Anthony Athenas, proprietor, also had a complete tour of the Back of the House. ( Actually my boss, Rupprecht R. Scherff of ' The Student Prince " in Springfield MA had invited me. Never forget the day, Ruppert's (as he was called) youngest son Peter, I think was just four years old, but demanded Lobster, and ate it !!)
  23. Sorry, don't know what happened, I posted the follwing somewhere else ? ! Anyway: Just have to reply. Yes, you are right, the A-1 Diner in Gardiner sits on a bridge, but the bridge crosses the Cobbosseeconte Stream, which in turn runs into the Kennebec River about 1000 feet farther down from the Diner. And there is a Bridge crossing the Kennebec between Gardiner and Randolph. The owners of the Diner also opened a neat little Wine & Fine Foods store right next door. Trust me, I live eight driving minutes away from these places.
  24. To quote from the article: ......" " But our source insisted, "The inspectors were nasty to Rachou. He said what he said in a fit of frustration, and it was like one of them turned into a 'bad cop' getting all bent out of shape like his authority was being questioned." " I happened to be in a very similar situation, back 35 years ago. to be continued lost it with wrong clicks
  • Create New...