Peter B Wolf

Here are your "Transporters" http://www.jlist.com/SEARCHES/bento_boxes/ FY266 Kiki's Delivery Service Bento Box Number in stock: 6 Weight: 250 g. Price: $16.00 Product type: Ghibli Items Show your love for Studio Ghibli with this absolutely terrific bento box featuring JiJi from Kiki's Delivery Service. This ultra cool Japanese style lunch box measures about 5.5 x 4 inches and is beautifully decorated with recognizable characters from the hit movie to help make meal time fun again. The sides for the lid can easily fold down to lock the cover into place and keep your meal protected from any foreign objects. Safe to use in the microwave (with the lid removed) and easy to wash by hand. Goes perfect with the matching chopstick and spoon set. An authentic Studio Ghibli item that is made in Japan. A perfect item for you or your young ones!

Look and see if you can get San Marzano Tomatoes which will have either one of these listed Producers on the label, then check if you want to pay the price. Pomodoro San Marzano dell’Agro Sarnese Nocerino Dop San Marzano Tomatoes ( canned ) PRODUTTORI: MARRAZZO CARMINE Via Ammaturo 22 84016 PAGANI ITALIE DOMENICO VITALE S.R.L. Sede e Stab.: Zona ASI loc. Boscofangone Polvica di Nola –(NA) . Italy NOCERA CONSERVE Via Fossa Imperatore 5 Nocera Inferiore (SA) LODATO GENNARO & C. spa Fraz. S.Maria a Favore 84083 CASTEL S.GIORGIO ITALIE ALFONSO SELLITTO spa Franzione S.Eustachio 84080 MERCATO S.SEVERINO ITALIA F.LLI D'ACUNZI srl Via Portaromana 85 84015 NOCERA SUPERIORE ITALIA ASSOCIAZIONE PRODUTTORI ORTOFRUTTICOLI SALERNITANI – APOC SALERNO Via Picenza, 76 - 84100 - Salerno – SA

Somehow at my age no one 'gifts' me any cook books anymore. So, no worry about ditching it if not to my liking. Purchasing one myself is also 'out-dated' (me). And the ones I NEVER EVER purchased are the ones that contain Measurements in different units. Sample: 2 ounce Flour 1/4 pound Butter 1/2 pint Milk 180 gram Sugar 2 Tlsp Oil 0.5 Kg Potatoes ( I don't even know what this would make ) The other thing would be listing any ingredient being a mix, i.e. 'One can of Mushroom Soup' or, specifically this item by a Brand name (Kellogg etc.) (Do they make soup?) Now, there are exceptions in the above word 'mix'. For instance ethnic spice mixtures or pre-cooked ingredients to facilitate the recipes' perfection are accasionally allowed. But still, I will not 'ditch/throw out' any of these, since my great, great, great Grand Chiildren will sell them to then Antique Shops

To quote Steven Shaw: " And plan your meal with cheese in mind -- the whole "we were too full/didn't have time for/didn't feel like cheese" thing just doesn't cut it, unless you're of the "we flew to Cairo but just didn't feel like checking out the pyramids" school of exploration. " This can not be said better, but live the European way: 'do your opera visit one night and the dinner another' Make it "a night out", or in this case 'two'. get away from old habits, like combining dining out and movie visits. Make both a single "occasion".

This "ACCIDENT" happens in my house constantly 'and on purpose'!

Gift, Huh ? Remember the English word "Gift" is "Geschenk" in German and The German word "Gift" is "Poison" in English So, gift is poison, well some gifts are. Is the pictured one, one of them?

Not to invade your quote (from where), but here is the original one: " “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

Bake or boil them, cut only about 1/8th off top and thin sliver on bottom to stand on their own. Hollow out, stuff with a large or 2 medium snails (please, no Achatines!) cover with snail butter, bake in very hot oven just to let butter melt and heat through and through

Actually cooking a package of frozen strawberries long enough to reduce by half, and when cold they become quite thick, so now add a heaping tablespoon of freshly grated Horseradish root (not the 'jar' stuff). Refrigerate for 24 hours to get proper 'heat'. edit to add: I use a Beer batter made of equal amounts of plain flour, cornstarch and Aunt Jemima Pancake Mix, say a cup each plus three eggs and enough beer to produce a dunking batter. Refrigerate for two hours before use. It will rise - just beat down.

When I was a kid, Christmas Eve at my house started at 4:00pm, when my Grandmother, who lived with us, took my sister (two years older than I) for a "walk" outside, needed to last an hour (while 'der Weihnachtsmann' / aka Santa Claus was coming). As we got back into the living room a nice fresh spruce tree was all decked out and "Live", yes live, candles where glowing on it. Presents were under the tree, but always unwrapped. What I hated most was that all of us had to stand and sing at least the first verse of some 2/3 Christmas carols: Silent Night, Oh Tannenbaum and another. My mothers voice sounded like one of the sirens at the Lorelei, Oma hummed and dad only mouthed. Horrible. Some tears were shed, I don't know what for, and then we attended to the gifts. Grandma/Oma and my mom went into the kitchen and prepared the traditional poached Carp with mustard sauce and drawn butter, boiled potatoes and some kind of salad greens. By the way, we all were all dressed up in Sunday clothes or new ones just purchased for the festivities. That Carp was something else, it was always purchased alive at some fish monger a day or two before the 24th. It was kept in our bathtub until eating, or rather cooking time or when my grandmother killed it. Don't know how. One year, I remember distinctly it was 1940. Apparently the fish was slaughtered and we had dinner when the doorbell rang. I am getting ahaed of myself. During these war years German families were required to always keep all bathtubs filled with water, in case a bomb during an airraid would hit , and we would have water to extinguish the flames. So anyway, the carp is being consumed, the bell rings, we open the diningroom door and stand in three inches of water in the hallway. A neighbor living upstairs in the apartment house had to go in the basement to get something and noticed water dripping into the cellar from our place. Realisation set in: carp was removed from tub, faucet opened to refill tub, carp got cooked and eaten, water still running. End of story. Now adays, carp turned into some nice smoked salmon, smoked eel, steak tartar, and a few good cheeses. No carp - no water in the hall. Christmas day, Goose or Capon. Not to forget Christmas Stollen from Cafe Kreuzkamm in Muenchen (formerly in Dresden) Presents is good FOOD, and family, and thanking for our health. My family and I wish all of you the same: Merry Christmas and Happy Hannuka

Could it be Chukar ?

I screwed up a couple of days ago making Canolli filling. It turned out too runny to fill the shells. So, quickly adding a few raw eggs, and pouring the mix into a Spekulatius cooky crust, baking it at 350F for 50min, cooling 8 hours, slicing and eating: delightful. Not a Cheese Cake, not a Bavarian not a what? Just good.

If the 'Guy' is peaking at you again, give him a beer too. Re Tongue, simmer separately (less time), cool, peel, slice lengthwise, make a good veloute with stock, refine with Hollandaise, white wine, acidulate with lemon juice and capers. Nape the tongue with the sauce, enjoy with a good risotto and some greens.

Place the head in large enough vessel to cover it completely with cold water. Do this for about 48 hours changing the water at least every eight hours. Then just let come to a rapid boil for about 15 min., strain refresh water and simmer continously for about four hours with a nice large bouquet garni, plenty of onions some garlic and a good hand of salt, also bay leaves, pepper corns and quarter cup of sugar. Let cool in its own stock, completely remove all skin, meat (save), discarting eyes, but save cartilage and all bones. Try to compress all meats into a small sqare form of any kind that will hold it all, weighing down with something heavy. Refrigerate overnight. When cooled the meat can easely be sliced first then diced into 1/3 inch cubes, mixed with diced Kosher dills, and diced and other things to make "Suelze" / Souse / Headcheese. While all the dicing goes on, you can extend the time for that to about 2 hours, because that is the time the saved stock & saved bones will need to reduce by simmering and become strong and flavorful. Added leave Gelatin, diced meat and stock in a laof pan and refrigerated over night should produce something quite edible. It will for me

Agreed, I posted three years ago about this.

So you got 'a' scar, my arms look like a zebra, after 49 years in kitchens. Both shins have sizeable bumbs like varicose veins from open oven doors. My left middle finger looks like it once had a hinge, as I cut thru it at age 16. My daughters seem to be proud of their dad, just like the children of European academics who received their scars (often on purpose to show off they 'belong') in 'fencing fraternities' at certain Universities.

I had asked this question once before, three years ago?, : Who makes Ben's (Best?) Brand Cream Cheese, plus name a store that carries it. Thanks

Though not Jewish myself, but grown up in Germany, 'Schmalz' in German means rendered fat, any that's it . When referred to Schmalz in Germany, nintynine out of a hundred times, one thinks of rendered Pork fat, if other, the appropriate adjective ie. Huehner (Chicken), Gaense oder Enten (Goose or Duck) Schmalz is used. I have no idea if the word Schmalz is original German or Juedisch (Yiddish). Schmalz (Lard) with Grieben on Sourdough Rye is regularily eaten at any County or State Fair. Yes, and coarse salt sprinkled on it. Back to Chicken fat (Schmalz 'US'). Here ine Maine I found a Chicken processor, approached him and ordered 10 pounds of fat, rendered it, and it is frozen in half pint containers. Use it for everything. Want to know where? let me know

I still have most of the chunk left. How can I slice it thinly enough to make it edible? Anyone have any ideas what to do with this? ←

It's all in the Money And The Dumbing Down Of America

From Central Maine to you Susan in FL. Don’t know if you ever had, or even like “Jalapeno Pepper Jelly”, but about 15 years ago, while visiting my wife’s Grandmother in Daytona Beach (also a brother-in-law in Ormond Beach), I discovered the Farmers Market on Saturdays in Daytona . At it was a vendor who had this Jelly, since then I was hooked. Not getting to DB too often (Grandma passed), I have it shipped to me twice a year 12 jars. Delightful just great on Bagels over a fine Goatsmilk or Sheepsmilk Cheese. Anyway here is the address: Ocie (Al) McConnehead, 731 Heineman St., Daytona Beach FL 32019 386-290-4337 One more thing: "Gaylords"(Sp?) on the road to Port Orange, past the Dunlawton Ave. Bridge used to serve the most outstand 'Prime Rib of Beef'. Does it still excist?

Turned to a good 'Book': " Kitchen Confidential "

A book review : " The Rise of Robert M. Parker, Jr. and the Reign of American Taste" by Elin McCoy, in 'The Economist', has stirred my interest although I do not drink. Many of you Connoisseurs may be looking at some good reading http://www.economist.com/printedition/disp...tory_ID=4369684

I am very late on this tread, but I found 'Canners" of the San Marzano Tomatoews DOP: Pomodoro San Marzano dell’Agro Sarnese Nocerino Dop San Marzano Tomatoes ( canned ) PRODUTTORI: MARRAZZO CARMINE Via Ammaturo 22 84016 PAGANI ITALIE DOMENICO VITALE S.R.L. Sede e Stab.: Zona ASI loc. Boscofangone Polvica di Nola –(NA) . Italy NOCERA CONSERVE Via Fossa Imperatore 5 Nocera Inferiore (SA) LODATO GENNARO & C. spa Fraz. S.Maria a Favore 84083 CASTEL S.GIORGIO ITALIE ALFONSO SELLITTO spa Franzione S.Eustachio 84080 MERCATO S.SEVERINO ITALIA F.LLI D'ACUNZI srl Via Portaromana 85 84015 NOCERA SUPERIORE ITALIA ASSOCIAZIONE PRODUTTORI ORTOFRUTTICOLI SALERNITANI – APOC SALERNO Via Picenza, 76 - 84100 - Salerno – SA