Chef B’s blog

A tale of 2 German recipes

7 days ago
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My grandmother, Stella on my Dad's side, passed down a recipe call Panhass, which translates in German to Pan Rabbit. The spelling on my Mom's version is Pahnhass and on my Dad's it's Ponicas. I present here both of their versions. My Dad is the only one alive, and he swears his is the correct version. Also, there is no rabbit in either recipe, but you could definitely use rabbit, as a matter of fact, this recipe is so basic, you could just about substitute anything you like. Both versions have different flavors. This is an old German dish and unlikely found in any English version German cookbooks.

PANHASS (pronounced ponus)

My Mom’s recipe from Grandma Scheufele

1 lb cornmeal

5 cups boiling water

1 tsp salt

2 lbs liverwurst

Mix corn meal, liverwurst and salt in boiling water and stir until thick and stiff. Grease a large loaf pan, pour mixture in, cover and refrigerate until hard (overnight). Next day fry 1/3 inch slices in shortening until brown. Top with pancake syrup.

My Dad’s recipe from Grandma Scheufele

1 lb buckwheat

2 cups water

1 small onion (minced)

½ tsp salt

½ tsp ground clove

3 lbs pork neck bones

Simmer neck bones, onion, salt, and clove together in a covered pot for 3 hours. Remove bones (pork should fall or be pulled off easily). Mix in buckwheat and stir until thick and stiff. Grease a large loaf pan, pour mixture in, cover and refrigerate until hard (overnight). Next day fry 1/3 inch slices in shortening until brown. Top with pancake syrup.

My Top Ten Lists

Mar 24, 2008
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Food Movies

1.) Big Night

2.) Ratatouille

3.) Mostly Martha (German Foreign Film)

4.) Who's Killing the Great Chefs of Europe

5.) My Big Fat Greek Wedding

6.) Chocolat

7.) Goodfellas

8.) Eat Drink Man Woman (Chinese Foreign Film)

9.) I Love You to Death

10.) Dinner Rush

Food Shows

1.) Iron Chef America (Food Network)

2.) Ramsay's Kitchen Nightmares (BBC America)

3.) Top Chef (Bravo)

4.) Lidia's Italy (PBS)

5.) Everyday Italian (Food Network)

6.) Diners, Dives, and Drive-Ins (Food Network)

7.) Ace of Cakes (Food Network)

8.) No Reservations (Travel Channel)

9.) Kylie Kwong (Discovery Home)

10.) Everyday Food (PBS)

Magazines

1.) Slow Food (Free with Slow Food USA membership)

2.) Food Arts (Free for Industry Professionals)

3.) Modern Baking (Free for Industry Professionals)

4.) Gastronomica

5.) The Art of Eating

6.) King Arthur Flour Baking Sheet

7.) Food and Wine

8.) Everyday Food

9.) La Cucina Italiana

10.) Taste of Home

Cookbooks

1.) Larousse Gastronomique

2.) The Silver Spoon

3.) Bernard Clayton's Complete Book of Breads

4.) The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

5.) Essentials of Classic Italian Cooking

6.) The New Making of a Cook: The Art, Techniques, and Science of Good Cooking

7.) The River Cottage Meat Book

8.) Pork and Sons

9.) The Silver Palate Cookbook (25th Anniversary Ed.)

10.) Breakfast Lunch Tea

Foods I Love

1.) Pizza

2.) Spaghetti

3.) Lobster

4.) Chilie

5.) Buffalo Style Chicken Wings

6.) Duck

7.) Asparagus

8.) Tamales

9.) any Artisan Bread (Ciabatta is a favorite)

10.) any Artisan Cheese (Grana Padano is a favorite)

Sideways in Santa Barbara County

Nov 1, 2007
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Zaca Mesa Winery & Vineyard

Recently I visited the Santa Barbara County wine country. Being my first time, I relied heavy on the movie, Sideways, for a sense of bearing. I must say, I was very impressed with the quality of wine from this region. Being Autumn, the leaves on the vines were quite beautiful and there was much activity, as it was harvest time.

Everyone talks about Napa, and I was there in '02, and I was impressed, but if you don't take the time to go to this region in southern California, you are missing out on some real gems. I was also impressed by the knowledge and friendliness of everyone I encountered at each winery I visited.

I was also able to play wine ambassador for the State of Colorado. The Palisades region has some great wines, and I extolled my knowledge on the locals of Santa Barbara, which seemed unaware that Colorado was a vibrant wine region. I always try to promote the many vineyards and wineries in my home State. When people think of Colorado, they think snow and mountains, not wine.

One highlight, was stopping at Fess Parker's and seeing the great Fess Parker checking on his vineyard. I have fond memories of watching Daniel Boone, and it was very cool to see the legend in person. He also owns a huge hotel along the coast in the city of Santa Barbara.

Fess Parker Winery & Vineyard

Starbucks taste like Car Trucks

Sep 12, 2007
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their everywhere, AUGH!

Last Sunday night, Andy Rooney on 60 minutes, told the World, what I have been telling everyone. Starbucks over roast their beans, and their coffee taste burnt. Finally, the truth is out there.

I always try to give my coffee business to independent shops. Peets and Caribou are 2 chains that are decent. The bottom line, I want great tasting coffee. These cups of Joe are not cheap, so why throw your hard earned dollars down the drain.

Starbucks political culture has clashed with mine, for some time. Charging volunteers for water during 9/11 and not supporting our military troops, (I have a Son in the military) are just a few. They speak of fair trade prices, coffee is at an all time low, and yet the prices go up? Also, there is no consistency, order the same drink at 10 different locations, and it will be made 10 different ways, which means, you guessed it, it taste 10 different ways, not really a good thing.

Quality is not their number 1 goal, World domination is!

Slow Food USA

Aug 31, 2007
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Slow Food USA

http://slowfoodusa.org/

Culinary School: Worldclass Chef Cooking School located in Colorado

Aug 31, 2007
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Culinary School: Worldclass Chef Cooking School located in Colorado

http://cookstreet.com/

Restaurant Recipes @ Home

Aug 31, 2007
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Gordon Ramsay - owner of several restaurants and writer of many cookbooks

There are several restaurant cookbooks in stores these days. Todd Wilbur, for example, has written several restaurant secret recipe books. Let's say you've eaten at a certain restaurant, you get the book, and you see the recipe for the dinner you ate there, awesome! You thought it was one of the best things you ever ate, otherwise why would you get the book. So, you make the recipe at home, and it taste different, why?

It may taste even better, or it may be worse. Here is the caveat, where you obtain your ingredients and where they get their ingredients are probably different places. You buy retail, they buy wholesale. The brands are different, thus seasoned differently, and who cooks them, can cause deviation from the original recipe and we all put our own personal touches on everything.

Meat, Poultry, and Fish being involved can really change the dynamic. Organic, Free Range, Wild, Domestic, and the list goes on. One solution, become friends with the owner, have him or her sign your book, and explain how you duplicated their recipe, and it wasn't quite right. I'm sure they will be flattered enough to go over what you did, bought, etc and help you achieve your goal. You will still eat there, even if you can make it at home, because it's easier to eat out, but now you know you can do it, mission accomplished.

Also, if you have never eaten at the restaurant, then whatever recipes you make, will be great to your taste or I won't ever try that again. Pictures of the finished dish, can also be very helpful, as we eat with our eyes first.

Maid Rite on Feasting on Asphalt 2

Aug 27, 2007
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Seeing Alton Brown, last Saturday night, at the beloved Maid Rite restaurant in my hometown of Quincy, IL brought back a flood of memories. In Quincy, it's an institution, a landmark, a part of history, it is the town's identity.

Maid Rite

My parents used to take me there when I was a young tyke. Maid Rite sandwiches and also their famous tenderloins were only 17 cents. This was the early 60's. My Dad had his first date with my Mother there, back in the 40's. My Dad also worked here as a teenager. So naturally, I would continue the family tradition and work there when I was in College, this was 1977.

Every time when I go back to Quincy, the first place I eat is Maid Rite. If you have never had the experience, a Maid Rite is a loose meat hamburger. The greasier the better, that way they slide down easier. There is a Maid Rite franchise in Ft Collins, CO that I have yet to venture to, as it is over an hour from where I live, but I will get there someday, as it's a lot closer than the 786 miles I now live from IL. My wife and kids have eaten there on visits, and now my grandkids must get their chance to taste one of the great sandwiches of all time!

So Many Food Shows, So Little Time

Aug 20, 2007
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Anthony Bourdain - 'No Reservations'

There are so many food and wine shows on television these days, it's hard to decide which ones to watch. Add to that all the different networks that carry them. We all know about the Food Network, but add in PBS, DIY, Fine Living, History, Bravo, BBC America, TLC, Discovery Home, The Travel Channel, Fox and the occasional prime time network specials and you can go crazy trying to keep up. So what do you do, what else, watch all of them.

You should absolutely watch all of them, at least a few times. Then you can decide which ones you can identify with and find useful and entertaining. Then set your DVR or VCR and record them. New shows are always being added, as well as one time specials, make sure you see these, as well. Miss nothing. Enrich your knowledge and experience. This exposure will inspire you and hopefully keep your creative juices flowing!

Missing News

Oct 16, 2006
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Mark Bittman

I remember a news story, I heard on the radio with Mark Bittman, food writer and cookbook author, on NPR discussing being an amateur pilot and flying the same leisurely air route that Yankee's pitcher Cory Lidle took before his fatal crash.

Now, this is a big story, but if it hadn't happened, what news item would have been used that day? There are millions of news items that never see the light of day, because something bigger and more sensational replaces them. If your a news junkie, you can read the paper, but things get cut there, as well. Is there any way to really know everything going on this planet, on any given day, that is newsworthy? The news is subjective, and news stories get dropped by editors, because lets face it, their in it to make money and the big stories sell and they will beat a story to death to get ratings.

Happy News Stories would be great, and we get them occasionally, but no $$$$$. Sad News Stories are depressing and newsworthy so huge $$$$$. The news agencies can make money sharing all the news, think of all the extra advertising dollars, make the time, open more papers, radio and tv stations, magazines, etc. There is a market, everyone on the planet will be able to find their news niche, and be better informed to what interest them.

Whatever happens today, that we will never know about in the news, I say, "Sorry I missed it, maybe I didn't want to know about it, or maybe it will be shared at a later date". In the words of Frank Sinatra, "Start spreading the News"!

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Netsplorer said:
I totally agree with you, but understanding the reasons behind the poor quality is the key.Starbucks claims to open several... read more
on Starbucks taste like Car Trucks
btrott said:

[this is good]
Totally agree--I've gotten a huge amount of cooking inspiration from watching food shows, reading food books, etc! read more
on So Many Food Shows, So Little Time