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Peter B Wolf

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Everything posted by Peter B Wolf

  1. Paula Dean reminded me of this ' Preachers " wife, who went to Jail, Tammy ..something ?
  2. Did anyone notice the previous postings are dated in " THE FUTURE " No, there are not , just getting older. Sorry
  3. Just read an article in the Times: " All the World’s a Story ' http://www.nytimes.com/2007/03/19/business...ogy&oref=slogin How does that move relate to Blogs ? To quote in the above: ‘Markemorse’ says: “ I think in some ways it's probably like any creative endeavor...it depends on why you got into it in the first place: if you did it for recognition or affirmation, you're going to keep doing it based on whether or not you achieve that and whether or not it satisfies you after all. “ and ‘JohnL’ says: “The fact is that the vast majority of people in the world are not interesting nor do they have anything interesting to say. Can we all benefit from these ' futures ' ?
  4. Thanks, and nothing but " Thank Yous " You are, yes still, one of the greater contributors to eGullet. Thanks again
  5. http://www.crmbuyer.com/rsstory/56117.html …“ For the first time in five years, the Canton, Mass., chain topped its larger rival in the coffee and doughnuts category on Brand Keys' annual customer loyalty survey. Krispy Kreme took third place. “….. Stephen Smoliar , of “The Rehearsal Studio” comments: http://therehearsalstudio.blogspot.com/200...k-lifestyle.htm ,,,,,“ Is America losing its taste for the "Seattle trendy" cachet, if not for the beans and brewing? Could it be a matter of perceiving Starbucks as an "evil empire," from the same mould as that other mega-corporation in Washington state? “… Guess what, I totally stopped drinking coffee on the road. Never drink any after dinner (eating out ), and the three or four cups in the morning taste best at home.
  6. Quote: " By the way, does anyone else use mayo on their burger? Most often, I use nothing but when I do, I use a thin spread of mayo (although I think Kewpie would clash with a burger). I never use ketchup or mustard. " Mayo is a MUST with me, as are sliced raw Onion, Lettuce, Tomato and Dill Pickles. Never Ketchup, Catsup or kitjap. 80/20 ground Chuck, 'charred' & medium rare, on a first buttered then griddled slightly crusty and chewy Bun. At 70 I still have good teeth. (Salt & freshly ground Pepper should be right in the Meat)
  7. Hello there, The following looks a bit cataloged, well it is in my home version of a personal travel guide. Whenever I am within 50 miles of one of these places (and others) I make it a point to investigate and buy, whatever they sell and I like. Best Bread found was at the Berkshire Mountain Bakery, (call first ! ) Berkshire Mountain Bakery (Monument Mills, Bldg. 2, P.O. Box 785, Housatonic, MA 01236, 413-274-3412). This is a true sourdough bakery, almost unheard of in this region Mass Pike to LEE, Rt 7 south then to Rt 183 Our Daily Bread , 54 Main St. , Chatham NY , 518 – 392-9852. I-90 NY , Take Exit B-2 , Taconic Pkwy. South two miles, right on NY-295, right on Austerlitz, left on Main Street Featured breads are Austrian Peasant, sunflower millet, sour seeded rye, pesto and grainery. Also, cherry and blueberry pies, poppy-prune coffee cake, strudels and apple-walnut cake. Taking special pie orders for the holidays. Bantam Bread Bakery 853 Bantam Road, Bantam, Connecticut , 860-567-2737 CT I-84 , exit 7 , US-7 / 202 north 12 miles New Milford, now US-202 only 20 miles to Bantam Bantam Bread Bakery is an exception to the rule that claims great bakeries are found in densely populated areas. On a small-town road far from any city, baker Niles Golovin produces tawny-crusted peasant loaves, chewy rye with caraway seeds, rosemary-perfumed Kalamata olive sourdough, and a "holiday loaf" studded with toasted walnuts, golden raisins, and sour cherries. Beyond loaves, Golovin makes biscotti for crunchy munching, elegant tortes for dessert, and an item that somehow got labeled a "dirtball" — a sugar-coated cupcake that has the feathery texture of a butter croissant and the avoirdupois of a cake donut. Good Taste: 117 Church Hill Road, Sandy Hook CT , 203-270-5509. I - 84, Exit 10, Take a left at the light, this is Church Hill Road, follow for about a half mile. Good Taste is on the left. St. Andre Cheese w\Sundried Tomato Tapenade & Basil Sandwich; Pork Loin w\ Apple Raisin Chutney on Onion Roll; Baby Spinach, Toasted Pine Nuts, Raisins & Grilled Chicken Salad w\ Balsamic Dressing; Broccoli, Red Pepper & Cheddar Chowder. They also have all kinds of regular deli sandwiches, great coffees, SCRUMPTUOUS desserts and earthy breads and rolls. For breakfast today you could have McMann's oatmeal w\sauteed pears or a specialty omelet. Its a small casual place, and they have wonderful open air dining in warmer weather. BIG PLUS- the waitstaff is incredibly nice and friendly! Nardelli's Grinder Shoppe - Waterbury, CT, 540 Plank Rd., 203-754-5600 , (Exit 25 off I-84 go to Scott Rd, turn left, left again) Stew Leonard's Danbury, Dairy & Grocery CT , 99 Federal Road , Open everyday - 8:00 am until 10:00 pm
  8. The Times aricle below: " http://www.nytimes.com/2007/01/24/dining/2...dpc&oref=slogin " “A Chef, seems to be a divine being, who… from the depths of his kitchen rules the human race. One can consider him a minister of heaven, because his kitchen is a temple and his stoves are the altar” Desaugiers
  9. ' Art Buchwald ' said: " About Death and Dying The thing that is very important, and why I'm writing this, is that whether they like it or not, everyone is going to go. The big question we still have to ask is not where we're going, but what were we doing here in the first place? " We at eGullet all know what Bux was doing ! projecting Love in every sentence ever written ! I had the pleasure to exchange emails with him. Most of my writing to him were questions. Bux always had an answer. I looked up to him. GOD bless him
  10. http://www.dinnerdone.com/ Don't know if this is the correct forum, but here it goes: Does anyone out there ever use this service, if so what do you make of it and is it even worth it ? " Do you often end up grabbing fast food, or spending a lot of money going out to eat? Wish that your family sat down for homemade meals more often? Let us help bring dinner home. Come to our energizing professional kitchen and prepare 8 or 12 family-sized meals in just two hours. Or let our surrogate chef prepare them for you. "
  11. Sorry, I think this got posted before I was finished. Anyway, Are these pictures copyrighted? And if so, will and must the establishment adhere to the photo on the menu (the food pictured/depicted) when it gets served to the customer ? Just to be highly critical, I have sent food back to the kitchen, asking to please serve it the way I saw it on the menu, and for that reason only, ordered it. Now, a slightly different subject, though pictures also. Supermarket flyers with food pictures. I am referring to only foods shown fully cooked/perpared/ready to eat, but actually advertising the base raw product for sale. Example : A beautyfully "Standing Rib Roast" , perfectly roasted to a medium rare, lusciously moist looking, hardly any fat (deckel off), depicting definitely the shorter end of a USDA Meatbuyers Guide product 112A. The so advertised product "Angus Beef Rib Roast" $......, in the case, cryowrapped and in no way will this piece, when cooked, look anyway near the roast that is depicted in the flyer. Do we have any copyright issues ( No statement on the flyer where the pictures come from ) or simply 'false advertising' ?
  12. A couple of months late, but never the less of interest to me.Here is my question, I think Mr. Shaw or Bux may answer this inelligently. Food pictures on Dining Room Menues. ( You do know which type of places I refer to ).
  13. It's Ice Cream. Capogiro Gelateria (215) 351-0900 119 S 13th St Philadelphia PA 19107
  14. My wife, who is the baker in this house, makes an Apple Tarte with a short past crust, apples are usually a robust Russet which have lemon juice, no cinnamon, some Almond flavor and lot of chopped crystalized Ginger. She also moistens these with "Allen's" Brand Ginger Brandy.
  15. Malawry, to quote you: "Should I add sheet gelatin? Again, how much? (I don't know how strong my sheets are, they came in an unlabeled bag unfortunately, so make an educated guess.) " Like to suggest you read the following: " Gelatin sheets vs. Powdered Gelatin For every 4 sheets of gelatin you will use one 1/4 ounce packet of powdered unflavored gelatin. Like powdered gelatin you need to pre-soak (called blooming with powdered gelatin) the sheets in water for about 10 minutes until they are soft and pliable. Then they can be added to a warm mixture. Powdered gelatin needs to be gently melted (don't go over 150-degrees) and then added to your mixture. As for the difference in bronze/silver/gold all I can think of is if it is a difference in quality of gelatin or thickening power. That would be a question to ask the company selling the different kinds of gelatin. It's my experience that sheet gelatin is sheet gelatin and powdered is powdered and that is the only differences. So basically if I would use an ounce of Knox, I need 1.2 oz of silver leaves ????? Gelatine is available in sheets (leaf), powder or granules and in clear sheets or leaves. Generally speaking, 6 sheets of gelatine is the equivalent of 3 teaspoons of powdered gelatine ( a 10g sachet). This is enough to soft-set 480ml/16fl.oz. of liquid. To dissolve powdered gelatine, sprinkle it into a small bowl or cup containing 3 tablespoons of warm water, stirring constantly, then place the bowl into a container of boiling water and stir constantly until completely dissolved and transparent. NEVER boil the gelatine mixture. To prepare leaf gelatine, soak it in cold water for 4-5 minutes, allowing it to swell. Remove the swollen leaf gelatine from the water and gently squeeze it out. When using in warm dishes add the squeezed out gelatine directly into the warm liquid and stir until it has completely dissolved. NEVER add gelatine to boiling liquids as this impairs its setting qualities. "
  16. Dunkin Donuts are not even advertised anymore, just their coffee, and other crap. Most of the places here in Maine are usually out of donuts after 11 AM. Glad !! But missing Bess Eatons from Mass.
  17. Dunkin Donuts are not even advertised anymore, just their coffee, and other crap. Most of the places here in Maine are usually out of donuts after 11 AM. Glad !!
  18. " The Chronicle of Higher Education " , well, I have to read this because my eight years of Grammar School education in the old country many years ago, do not seem to suffice in this country.
  19. BOOKS DISCUSSED IN THIS ESSAY Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford (Alfred A. Knopf, 2006) Meals to Come: A History of the Future of Food, by Warren J. Belasco (University of California Press, 2006) The Omnivore's Dilemma: A Natural History of Four Meals, by Michael Pollan (The Penguin Press, 2006) The Way We Eat: Why Our Food Choices Matter, by Peter Singer and Jim Mason (Rodale Press, 2006) What to Eat, by Marion Nestle (North Point Press, 2006) Quote from the 'Review': " .........There are also fears that industrial food culture has damaged the social fabric as well as the environment. The rise of fast food combined with other social and cultural phenomena (more single-parent and two-income families, cars built with cup holders and food trays) have led to changes in domestic food practices, which have in turn been viewed as having affected family life and even civil society...." I found this to be excellent commentary, ( a bit late in my posting ), Peter http://chronicle.com/temp/reprint.php?id=y...bddl04j96zzr3cq
  20. Boil, skin-on smallest red potatoes, keep firm, slice top off, fill with the snails, top off with herbed galicky Boursin, bake in oven at the highest temp, serve with garlic toast points and Mache salad with french vinegairete
  21. Collard Greens, called "couve galega" in Portugal ( according see below) http://en.wikipedia.org/wiki/Collard_greens
  22. I was born and raised in Leipzig, left in '49, visited back in '89 and again in 2003. Don't know if I can help much, but ask me, it's worth a try. I have very good memories, (geographically speaking, plus history and Kultur) although not so good during the war and after during the Russian occupation and starving DDR times.
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