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Peter B Wolf

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Everything posted by Peter B Wolf

  1. I am not an alcoholic beverage consumant. Reasons known. But found this article of interest to all. Enjoy reading. http://www.reason.com/links/links033005.shtml
  2. Just a quick note about 360: I met Bill, the current chef, about two years ago after he finished a one year stint at Wallse, he is a great guy, very talented and has an incredible passion for what he does. I have been to 360 a few times since he took over the kitchen in December, the menu he offers for the price is exceptional. Also, the owner was sommelier in NY for many years at a high end establishment. He has an incredible list of French wine bottles in the $20 to $30 range. His wines come from small growers only and close to half of what he has is not available anywhere else in NY. Great place, thanks for mentionning it. ← Re: " 360 " ....Brooklyn's First Ever Restaurant Week The borough's inaugural "Dine In Brooklyn" restaurant week begins this Thursday, April 15th and runs through April 22nd. Diners will enjoy three courses for only $18.98. '360' is on the list
  3. Anyone give a 'proper' name and address for these two places. Googleing does not help Grand Mart (locations in Lincolnia on Little River Turnpike and Falls Church at 7 corners)
  4. Here it is "Reviewed by William Skidelsky" The Perfectionist: life and death in haute cuisine Rudolph Chelminski Michael Joseph, 512pp, £17.99 ISBN 0718147111 http://www.newstatesman.com/Bookshop/300000094085
  5. I recommend 'Neckargemuend', about 15 M east of Heidelberg. Personal friend of mine owns the "Griechische Weinstube", Neckarstrasse 38 in Neckargemuend (ZIP D-69151) Tel: 01149-6223-2285, his name is Norbert Girnth, he is a Master Chef and a Judge of International Cooking Competitions. In the early Nineties he hosted a Delegation of American Chefs from the American Culinary Federation on tour of Europe for 14 days. I was their translator. Anyway, next door to his Restaurant is a very nice local 1st Class Hotel, he has connections! Ask to be put up there. Don't let the Greek sounding name of his place distract you, as his dad was a Wine merchant importing mostly Greek wines in the '20s/'30s. The food is strictly 'typical German' Note my BIO and you will understand my connections to him. A very fine place to eat in Heidelberg is the Hotel Zum Ritter, Norbert can advise. Let me know how you fared.
  6. Some time ago I checked with the Dairy Dept. of Hannaford (Maine local Supermarkets) Please note: Half & Half 8/12 % Fat Light Cream 18 % Fat Whipping Cream 30 % Fat Heavy Cream 36 % Fat Seldom look wheather UP or not Also if your dairy cream does not have a 'Stabilizer', Supermarkets in general carry in their 'Gourmet' / 'Import' section one made by "Dr. Oetker - of Germany", it's very good.
  7. Peter B Wolf

    Sausage Party

    Just found the right web site for you, hope I am not too late. http://www.hertzmann.com/articles/2001/pork/ Got nice handy pictures
  8. Peter B Wolf

    Sausage Party

    Ok, it's you funeral: per about 10kg meat (60% fatty Pork (plus about 20% more of its fat), 20/25% Veal (Breast meat is fine), rest Beef (I like Tenderloin trim because of the tenderness) all Table Spoons: 2 Rosemary 4 Majoram 2 Poultry Seasoning 1/2 Mace 1/2 Nutmeg 2 Sugar 2 lb Onions, blanched with 8 l. Garlic Cloves in the least amount of water 10 slices stale white Bread soaked in the cooled down Onion Water. Important: grind all meat, Bread Onions/Garlic and Spices together for better incorporation. Salt & Pepper to taste !! After grinding blend (not furiously) with 3/4 Eggs, taste by frying small patty, It's good !!! ?, Go stuff !!
  9. Peter B Wolf

    Sausage Party

    That event involved my standing KA grinding and stuffing attachment, which NulloModo doesn't have or want to buy for this. So I'll harken back to the olden days.... Let's be honest: as bleudauvergne said while I was writing this tome, people did make sausages before the arrival of counter-top appliances. All you need to make sausage save the ingredients is a way to cut them up and a way to stuff those ingredients into casings. You can do these two things with, respectively, a knife and cutting board, and a decent canvas pastry/sausage bag with a stuffing nozzle. I'll bet you've got most of these things right now, and the bag and nozzle can be had pretty much anywhere. It is a pain in the neck, however, to use a bag to stuff sausages: having too many moving parts around makes the squishy filling and the slippery casings hard to manage unless you're equipped with an extra set of hands somehow. If you think you'll get the jones (and, my friend, it sounds like you have it), I'd urge you to take the plunge and get a cheap machine a la andiesenji's suggestions. (I also believe that everyone should have a standing mixer, too, but that's another issue.) A few other tips, in case they're useful. I find that lower end grocery stores often have better ingredients for pork sausage; I can find salted pork anywhere but unsalted pork fat is hard to find at Whole Foods. Last time I got a whole shoulder at Stop and Shop and used every bit of it (the bone went into the bean liquid for cassoulet, and the scraps went to Zeke -- on the left up there). That's also where I found, after a long search, hog casings. They're typically packed in salt, and you need to rinse then soak them in multiple changes of water for a few hours, so build that time into your planning. I also read long ago that the enzymes in papaya help to break down tougher casings, which is useful if you're making, say, lobster and scallop sausages. You will be tempted to snip the casings into smaller pieces instead of untangling them, but this is an error: you'll be happy to have long strands when you're stuffing. The warnings about overseasoning the meat are worth noting; it's very easy to wind up with unpleasantly salty links or unbalanced ones that taste too much of an herb or spice. (However, I think that there is no such thing as too much garlic.) Until you have a sense of balance, you will want to have a pan on the heat into which you can toss seasoned filling, which will enable you to taste the cooked meat and adjust. When you stuff, remember that you want as little air as possible, but some won't be a problem. However, you really do need to be careful to understuff the sausages a little bit. You can test the width of the casings by tieing one end, stuffing some filling in, and then squeezing the open end until you reach the limit at the tied end. You want each link to be filled about 70-80% max. Keep us posted. Are you planning to show us your results? ← chrisamirault is right. One more 'help', when rinsing, do it under running water, open the casing, fill and let out on the other end. wash-out the inside. This will also lubricate the casing and you can stuff easier. Furthermore, tying should be done after you filled the whole strand, this will allow you to gage amount of stuffing, length and width. Anyone interested in my seasonings? But can't give no measurements, as everything goes by 'Finger-tips' and 'Hand-fulls'
  10. You might want to try any half way decent supermarket, Shaws and Hannaford here in Maine both carry the Irish kind in a tin, and locate them in the 'natural' foods section of their stores. To the preparation method: I like to toast this grain in a heavy duty stainless frying pan over a stove burner. Make sure the pan is completely dry. You must constantly stir and shake the pan, almost from the beginning, a motion of both hands similar to a drummer at a concert. This may take a while, do not walk away!! Also have some kind of bowl or dish at hand, as once the grain starts browning it will do so very fast, quicker hand shakings are required, and when desired color is achieved, dump quickly into ready bowl. The heat of the pan would otherwise burn the grain!! I cook mine in lightly boiling water (4 cups water to 1 cup oats), takes half an hour minimum. Serve with Demarara Sugar, a lump of unsalted quality Butter and light or heavy Cream
  11. This time I am posing a question vs. the usual criticism or commentary of previous writings. ( Yes this is I ) I know most, if not all, up-scale Restaurants today serve no cake as dessert. But why is it still the fashion of so many places not to feature a 'Dessert' menu, but when they do it's all cake and/or Ice Cream? Also, families at home do the same. What gives ? I like to eat and cherish good cake, my wife bakes one weekly from scratch. And it is eaten while having Coffee or Tea some time in the afternoon. Now, don't mind me if I have a piece before I go to bed.
  12. " When eating meat, should you cut one piece, put your knife down, then eat the piece, or should you cut all of your meat up first, and then eat the meat? " I don't have much of a problem with that, as I was born and raised in Europe. But what bothers me, and that falls under the question of 'Manners' and/or 'Etiquette', and should I ask or tell the person what he/she is doing with that hand in that lap down there and refrain from funny moves? or just let them 'enjoy' them selves. They don't do it when they write letters, I mean hand in lap and so.
  13. Rachel, sure you did not get this recipe from my Grandmother (meine Omi), Although, supposedly, I am not Jewish, my Omi's maiden name was 'Rasemann', and she made these "Kartoffelpuffer" in the early '40s in Leipzig Germany, where I grew up
  14. I'd disagree. I think that Americans love the already known. When I lived in the U.S. most of the people that I knew cooked perhaps ten things (not counting items such as toast). Ten menus. Which they repeated week after week interspersed with take away and ready mades. Then there were the Turkey Times such as Thanksgiving. I have never encountered as narrow a bandwidth of interest in anything beyond the already expected as in at least some areas of the U.S. ← Jinmyo is right. I can never understand the interest of the public in high gloss Cook Books. Nine out of ten are simply bought for Jacket Picture. Possibly two recipes will ever be used out of them. Besides, none of those are really "Cookbooks", as they do not teach anyone to "cook", and most Americans now do not really know how to "cook". They can read, assemble and 'fire-up' and then call it a meal, and 'think/believe' this was the best ever eaten since Mom's Tuna Casserole. Somewhere else in this post someone mentions 'Heartland', and a city of 100,000 having quite a few ethnic Restaurants. That may be true for that city, but take the CAPITAL city of AUGUSTA/MAINE (23,000), not a single Restaurant to mention, except more than three so called 'Chinese' with a lot of Rice and 'Chop Suey' (the American Chinese). And yes 'eating' for me is part of 'my culture'. It does not have to be expensive. Everyone thinks, good food (mistakenly known in the US as "Gourmet") IS expensive. Not necessarily so, well tasting meals can be prepared with inexpensive ingredients. But that again requires the knowledge of 'cooking', and who knows it? I simply can not understand why there are "Gourmet Isles" in Markets, when the shelved products are nothing out of the ordinary, except some may be 'imported'. Speak to me, people, please. I stand corrected, as always.
  15. Don't know about 'Bergen' area or other, but Matjes are only available during the month of May, imported from Holland. Google it at that time and places will show up
  16. I know it's a bit late for the Thanksgiving Goose, but still time for Christmas (or any other 'Gooseing' time). Take two medium unpeeled Onions, slice into three, place cut sides onto ungreased flat burner top, or cast iron pan, and 'char' til black !!. Place into Goose cavety with as many unpeeled but cored Apples and a good 'handful' of 'MUGWORT' / "Artemesia Vulgaris", Salt, fresh ground Pepper, plus some Marjoram Roast as usual.
  17. A bit further north on Rt. US-1 in Warren : " Maine-ly Poultry " , PoBox5 , Warren ME 04864 , Tel: 207-273-1809 ,, ask for 'Fred' tell him Peter Wolf told you so
  18. Favoring: "Schwarzwaelder", next "Tiroler" "Oldenburger Katenschinken" "Prager Schinken" "San Daniele Prosciutto" "Culatello"
  19. I venture to say that this was a 'Haus' version of the "Linzer Torte" look at: " http://www.cooks.com/rec/search/0,1-00,linzer_torte,FF.html " LINZER TORTE. Die "Linzer Torte" gilt als die älteste bekannte Torte der Welt. Bereits seit 1696 wird sie namentlich erwähnt. ... Rezept "Original Linzer Torte"
  20. I disagree, Cheeses are not hard to bring into the States. Number one: Make sure the cheese is aged over six months (if unpasteurized) Number two: Ask the vendor to 'vacuum pack' Number three: Tell the truth on your customs declaration, use this phrase: " Hard Cheese(s),aged over 6 months, vacuum-packed, names, quantities, for personal use only". I recommend 'Tete de Moine' and 'Sbrinz". Hard to find here.
  21. Found on the web through American Airlines Gugelhof ,Knaackstraße 37 ,Berlin 10435 +49 30 442 92 29 +49 30 44 35 95 40 www.gugelhof.com gugelhof@t-online.de Senefelderplatz: U2 (Subway) Located on Kollwitzplatz, Berlin's trendy gastronomic and nightlife hotspot, Gugelhof shot to fame when German Chancellor Schröder took US President Clinton out to dinner here. Although it has only been around since the mid 1990's, it is one of the most popular culinary institutions in town. The hot and hearty meals make this a particularly good place to come in the winter, but it is not recommended for calorie-counters. The summer terrace is perfect for a relaxing brunch. The evening menu includes classic dishes from the Swiss-French-German border region. Prices range from EUR3-EUR8 for breakfast to EUR15-EUR30 for a main course. Average Cost: 20., Booking Is Advisable. 10am-1am daily; hot food served until 11:30pm
  22. I don't want to sound 'wise' here, but your post mentions "Jellysugar", is everyone aware that this product is not just common sugar, but sugar that contains 'proper' amounts of Pectin, which in turn will 'jell' you jams/marmelades/jellies. I know it is available in Europe, is it available in the US ?
  23. Peter B Wolf

    Liverwurst

    That's just it: Don't 'bite' ! (kidding) The 'Weisswurst', as it is called, is eaten in Munich almost always, at least by 'Muenchnern', before 11:00AM, as it was made that morning. One will have a fork in their left hand and a quite sharp knife in their right hand. Holding the wurst with the fork, without puncturing it, making a cut with the knife 'from end to end', releasing the insides from the casing, and as there is a substantial amount of pressure from the heat inside the casing, plus the casing's natural tendency of 'shrinking', the skin now will curl up and away from the wurst. One now can eat the wurst, but always with fork and knife. And please, never ever any other wurst but Weisswurst is eaten this way. ( Or you will be punished to drink four one liter 'Humpen' of Oktoberfest Bier).
  24. Peter B Wolf

    Liverwurst

    Ok, here is the "Kraut" speaking; 'Wurst' is 'Wurst' is Sausage' is 'Wurst' The German word for all and every kind of sausage is Wurst. Generally speaking, all 'cold cuts' are 'Wurst', excluding solid pieces of meat such as 'ham' and other 'cooked/roasted' meats such as beef, turkey, pork etc. There are the 'cooked' type: Leberwurst, Blutwurst, Wiener, Frankfurter, Bologna, Kielbasa and yes Mortadella also. The 'dried, smoked, raw' type: including Salamis and alike, Landjaeger, Chorizo. Some German Wurst, you might find in jars vs. casings. It's just a matter of preservation. No single Wurst need ever be cooked (at home) all can be consumed as bought. Again, a matter of taste is the heating of certain kinds. There are very few 'true' German butchers in the US. The ones that came in the twenties and founded companies here had often to adjust to other then German tastes, changing old world recipes. An example is American Liverwurst, you will seldom find 'sliceable' Leberwurst in Germany. A few of the US companies like Schaller & Weber, Usinger's, Stiegelmeyer and others are very good and also truely represent the German Wurst market. Oskar Mayer, though a German/Yiddisch name, makes the lousiest 'Braunschweiger' in the US, maybe that is the reason: Braunschweig (the German City) has/is never been known as a 'quality' Leberwurst maker. Now the one, someone referred to as being eaten heated in the morning it is made, is called "Weisswurst" and is a typical Muenchner/Munich 'tradition', contains no liver, but is made of veal (reason for light [weiss] color). The 'skinning' at table is almost a ritual, and a true Muenchner will immediately know who a stranger is when they eat. Hope to answer some. I still like to know more/other purveyors of good German Liverwurst here in the US. Someone mentioned 'Mother Goose Brand', not bad taste (slightly smoked) but too firm, no spreading possible, a real and true chracteristic of Leberwurst.
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