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Peter B Wolf

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Everything posted by Peter B Wolf

  1. No COSTCO here in Maine, but SAM's They carry 12oz packages of pre-sliced , so called "Prosciutto". 'Abrams Brand', it's imported from Germany and it is more like a 'Westphalian Style Ham' , never the less quite good and reasonable at $ 6.50 or so for the 12oz. Some time ago I inquired their (Abrams) US offices plus their German Plant, to get a more detailed reason why they call it Prosciutto. The answer I got was that the American market would buy Prosciutto (more commonly known) but not Westphalian Ham, also in order to comply with US FDA import rules they must buy Danish raised and slaughtered pigs, but can cure in Germany, as German Swine products are not allowed for import into the US. This also is another reason why no true original "Schwarzwaelder Schinken" (Black Forest Ham) is imported, not even under a 'Prosciutto' label, because Germany's Schwarzwaelder Schinken Consortium has a monopoly on the name. Please note: There is no 'real' "Black Forest Ham" (or anything close to it) manufactured in the US. If you get so 'labeled' "Black Forest Ham" from US Manufacturers like Karl Ehmer, Boars Head, Schaller & Weber, Usinger, and others, even Koglins, none will ever taste, smell and look like the real McCoy. Main reason: Schwarzwaelder Schinken is smoked with Spruce Wood
  2. Sweetbreads, I dare not sweet nor bread I do not care and heavier then lead the sweetbreads I had I do care in few words I'm told they are from a mare other things are sold The place, I advise, please spare
  3. And there is " Münsterländer Töttchen " http://www.rezepterang.de/suppe/suppen_2442.html Google has a translation, although it's funny (to me) http://translate.google.com/translate?hl=e...:en-US:official
  4. As mentioned in all above posts, the American Doughnut originated in Northern Europe, to be more specific in Berlin Germany as a Jelly Doughnut. Recipe below. http://www.sheries-kitchen.com/recipes/german/berliners.htm Does anyone remember President Kennedy's speech in Berlin at the Wall? " Ich bin ein Berliner " ?? and how our wonderful media misconstrued the Interpretation of this ( I am a Citizen of Berlin ) into a literal Translation to the English 'I am a Doughnut', and our often uninformed public took this verbatum, and laughed and critized Kennedy. Shame on all who did
  5. As mentioned in all above posts, the American Doughnut originated in Northern Europe, to be more specific in Berlin Germany as a Jelly Doughnut. Recipe below. http://www.sheries-kitchen.com/recipes/german/berliners.htm Does anyone remember President Kennedy's speech in Berlin at the Wall?
  6. Go to this side: " http://www.mitalenacoffee.com/store/storefront.asp " and then click: 'Click on the product categories below to see product selections' This will give you some names many of us have never heard of
  7. If it es a nice one, like my Solid Maple ( 23"X14"X2" ), 25 years old, I never use for cutting Onions or Garlic, I use a cheap smaller plastic one. Every five years or so I take my board to a wood working place or lumber yard, and ask them to 'shave' / 'plain' about 2 to 3 millimeter off each side. Otherwise, a scrub in the bathtub with "salsoda" ( A hydrated sodium carbonate used as a general cleanser, a product by Arm&Hammer ) and BOILING water.
  8. Sir, do you mean like this ? http://www.caterersearch.com/Articles/2004...0+la+royale.htm
  9. ............ They now have two other restaurants and it's clearly taken some of their attention away from the mothership in Rockland. ............ Where and what are the other two places. Thanks
  10. Peter B Wolf

    Potato Milk

    " Potato Milk, How do you milk a potato? .........." ' Carefuel ' ! As they have a potent kick, look up: " Stolichnaya "
  11. .............." So, what have you enjoyed in theme park dining? " Finding an Exit and then : " FOOD "
  12. Not only a new formula, but it needs a whole new book of it's own.
  13. Don't know how many of you "Campers" (or otherwise) are still 'Cigarette Smokers', but until I stopped 25 years ago, I always brought an ASHTRAY (Silver or Crystal) to any campsite. (and often wore a Tie)
  14. someone said it's representing the fifties. I don't know when 'Beaver' was born, but he never ate like this.
  15. To quote "Kerriar": ... I'm not sure whether Germans want to keep the better things for themselves or whether they just think that nobody else would be interested. Maybe it's just a large country syndrome...." You are very close ( I am German ) * Example: A fence around everyone's House/Home. * The usual answer to many questions: " Das geht niemanden was an " -- No ones business. * The male 'Breadwinner's' refusal to let his wife know how much he earns an hour, etc. * Keeping to oneself is traditional -- English speaking eGullet readers might be a bit apprehensive reporting anything in/for/of their country. * Just to think of possible embarrasment, because they may be found wrong when posting and can't stand being corrected. This is the reason why I quite often finish my posting with: "As always, I stand corrected"
  16. James Brady in 'FORBES', http://www.forbes.com/columnists/2006/03/2...b_0323gael.html
  17. Don't forget "Wagen Schmier" (Axel Grease) Would that be Cream Cheese put into Bagel holes and a broomstick forced through them?
  18. OK, here is " Mr. Know-it-all " again. And I have been criticised before. Please folks, eat what your heart desires, but if you really want to be authentic, original and true to its Austrian (Wien) heritage, stick with small whole new white boiled and buttered Potatoes and a plain green Salad, not mixed greens or tossed with other vegetables, but a 'Boston' or 'Butter' Lettuce. Very delicate! And a very delicate, slightly sweetened Dressing. Never Sauerkraut but Red Cabbage is [i possible. A "Wiener Schnitzel" will never be served with any kind of 'Sauce', 'Gravy', 'gunk' or you name it. Browned Butter and a Lemon wedge, yes. A few well prepared Homefry Potatoes, from tiny parboiled, cooled and sliced potatoes, sauteed in Butter, are also acceptable. Roesti (also called Swiss Potatoes in this country) are just that: 'Swiss" . Spaetzle are originally from Germany (Schwaben, a part of 'Baden-Wuertemberg) Please, friends, trust me. I was born and raised in Europe, plus absolved my chef apprenticeship there also. Now, after 49 years working literally all over the world, retired and living in Maine, my two adopted daughters (15 and 14) love their "Wiener Schnitzel", and when I make just 'Schnitzel', they know it is 'Pork. The Art of Schnitzel (Please note: Veal can/may be replaced by Pork, but it must be lean and free of all fat and grizzle (no bone either) Thin slices of veal, I use the top round cut. You don't have to worry so much about tenderness because the veal is pounded. Place it between sheets of plastic and pound it flat. An excellent material for this are the ‘plastic’ box liners of cereals, just tear at the seam, they will separate into sheets. The flour coating is just a dusting, the eggs are beaten with a little water and a fork, and the bread crumbs should be unseasoned and white. Be sure to have enough bread crumbs to dip the veal into, and turn it so it comes away coated without having to shovel or pat the crumbs on. Everything is put on very gently, at the last minute before frying/sauteeing. Your pan should be two inches deep. And you need a good half inch of oil, with a little butter to give a nutty flavor. Fry each schnitzel individually and keep it moving in the oil by sliding and gently rotating the pan on the burner. That's the only way to get the coating on the veal to form a puckery, crunchy surface. Schnitzel ( the following may be more explanatory ) 6 large veal schnitzels, or pork tenderloin (loin will do) about 4/5oz.ea., pounded very thin ( without tearing) the juice of 1 large lemon salt and pepper to taste flour as required 3 eggs, beaten together with 2 Tablespoons cold water breadcrumbs as required (very fine, white, unseasoned) chicken, pork or vegetable fat for frying butter as required Sprinkle the veal schnitzels with lemon juice about 30 minutes before they are to be fried. Pat the schnitzels dry and sprinkle one side of each with salt and pepper. Dip the schnitzels into the flour until they are lightly coated and shake off whatever excess flour adheres. (this is called ‘dusting’) Dip the schnitzels next into the beaten eggs (let drip excess!) and then into the breadcrumbs, coating well. (the meat may have to be turned over several times, to cover completely) Let stand at room temperature for 20 - 30 minutes. Keep all separated, do not stack/double up In a large heavy skillet heat fat (so it is slightly smoking) about 2 cm. deep and in this slowly fry two or three schnitzels at a time, (do not ‘crowd’ the pan) turning once so that both sides are golden brown (2-3 minutes per side). Drain on paper towels and keep the cutlets warm while the others are frying. This time I will not stand corrected.
  19. Oooh, oooh!!!! I'd buy it! Years ago, I suggested Ben & Jerry's make a "Black Forest Torte" flavor: chocolate ice cream with cherries, chocolate chunks, and pieces of chocolate cake. They never took me up on it. Their loss! ← I think they did not want to spend the money on using "Schladerer's Schwarzwaelder Kirschwasser" A MUST !!
  20. "........One professional chef who occasionally cooks private dinners for wealthy patrons recently told the New York Times about the “spectacularly well-equipped kitchens I have seen, literally breathtaking. They’ve got these great big Viking or Garland or Aga stoves, gorgeous stone countertops ... multiple dishwashers, sometimes two, even three Sub-Zero refrigerators.... I walk into these kitchens and I just swoon.” This object love seems especially keen for those who seek the ultimate in modern domestic technology: “professional-grade” or “gourmet” appliances. Indeed, the word “gourmet” is now more frequently used as an adjective than a noun—to describe things in the home rather than the kind of person who might live there. Gourmet once meant a person who knew about and appreciated fine food and drink. Today gourmet is more likely to describe a state-of-the-art blender......." http://www.thenewatlantis.com/archive/11/rosen.htm
  21. "".............“The market sensitizes people to food level. The market’s brand image is the food; it’s where you find fresh, higher-quality produce.” In fact, as I was able to confirm in interviews, most of the fruits and vegetables available on the market, either at stallholders’ or in sedentary shops, were purchased from the MIN in Avignon, a major wholesale market featuring an extremely broad range of produce from a great variety of sources........"" http://www.press.uchicago.edu/Misc/Chicago/141845.html Excellent reading. So, where do we stand?
  22. Substantial may not be the word, yes I use Propane, but the BTU loss is not that big, noticeable only to one that is much used to these quite high (15/12,000) cooking styles. I do not have an issue. And for the price I paid for a 36" / six burner / closed top baby I will not complain.
  23. Last April, I bought this model from a local dealer, here in Augusta/Maine. http://www.premierrange.com/rangeP36.htm Range P36S318BP I only paid less than $1300.00, and that included, nat. Gas to Propane conversion and home delivery. Got myself a 650cubic' dual venting hood, pro installed for about $800 The whole thing works like a charm. Ask me questions, I'll try to answer, send email !
  24. The New Scientist, 19 Jan .: http://www.newscientist.com/article.ns?id=mg18925354.700 Quote: "...........Cheese masks the subtle flavours that mark out a good wine, so your guests won't be able to tell that you are serving them cheap stuff. Bernice Madrigal-Galan and Hildegarde Heymann of the University of California, Davis, presented trained wine tasters with cheap and expensive versions of four different varieties of wine. The tasters evaluated the strength of various flavours and aromas in each wine both alone and when preceded by eight different cheeses.........." I knew it, 'Danish Blue & Manischewitz' just did not taste right.
  25. This article has me worried, should it ? http://www.sciencedaily.com/releases/2006/...60114232653.htm
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