Comments for The Literate Chef

Comment on Hot Artichoke Dip by Sherita Quail

Sherita Quail — Tue, 19 Feb 2013 16:57:27 +0000

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Comment on Where Have All the Butchers Gone? by The Literate Chef

The Literate Chef — Wed, 06 Feb 2013 20:40:41 +0000

Good luck with your research. It is a shame that all of those shops are gone. The supermarket butchers, for the most part, don’t have the interest or time to help you.

Comment on Where Have All the Butchers Gone? by Todd C.

Todd C. — Tue, 05 Feb 2013 02:07:06 +0000

I realize I’m responding to a year old post, but I was doing a search on why butchers are disappearing and stumbled here.

Approximately twenty-five years or so ago I remember my mother going to local butchers and getting her meats. They’ve all vanished, and I found myself perplexed as someone who has became interested in cooking approximately nine or so years ago. I am sad and disappointed. It makes me want to open up my own butcher shop in this area.

I think people are intimidated by a real butchers knowledge. To this day I still might not know what to ask for. My local grocery store will in fact cut/grind/etc. meats that you request, but they do so with an awful attitude and offer up no knowledge/education at all about the product.

It’s a real shame.

I enjoyed the read. Thanks.

Comment on Veal Rollatini with a Marsala, Demi-Glace Sauce by The Literate Chef

The Literate Chef — Sat, 02 Feb 2013 20:33:14 +0000

Great. Hope you enjoy it. Please let us know.

Comment on Veal Rollatini with a Marsala, Demi-Glace Sauce by calaurore9

calaurore9 — Sat, 02 Feb 2013 19:01:33 +0000

Nice blog. Going to try this tonight.

Carol Colitti Levine
recipedetours.com

Comment on About by Francesca

Francesca — Wed, 26 Dec 2012 17:33:24 +0000

Tantissimi auguri di buone feste, Richard. Enjoy the rest of the season!

Comment on Baked Glazed Christmas Ham by The Literate Chef

The Literate Chef — Sun, 23 Dec 2012 02:33:46 +0000

Thanks. The menu this year calls for roast tenderloin with a port wine reduction sauce. Recipe and pictures to follow.

Comment on Baked Glazed Christmas Ham by petit4chocolatier

petit4chocolatier — Sun, 23 Dec 2012 01:27:56 +0000

This looks absolutely delicious!

Comment on Where Have All the Germans Gone? by The Literate Chef

The Literate Chef — Thu, 29 Nov 2012 01:34:01 +0000

You are welcome Peadar Ban. Happy to provide the path to good memories. In a follow up, I was speaking with Dave from Coogan’s who related a great story…he asked the father of a friend of his who lived most of his life in Yorkville, “what did the German restaurants do during WWII?” His reply was that overnight the became “Swiss!”

Comment on Where Have All the Germans Gone? by Peadar Ban

Peadar Ban — Wed, 28 Nov 2012 22:29:39 +0000

How did I miss this??? The lovely Miss Welby and I often dined there (Ehring’s), in our courting days. Her Uncle Henry T. Welby, whose picture appeared on a Life magazine cover lying on Hitler’s bed in his bunker shortly after the end of the second war to end all wars, was a waiter there for some years. Do you remember the Delicatessen on the northeast corner of 231st and B’way. It was from there I took my first courses in the delights of German food.

Thanks for the trip down memory lane, Richie.

I still have an old glass mug which came home with me from a joint on 96th street. The Dinkelacker label is scratched and faded, and one of my grandsons covets it.

Comment on The Turkey That Keeps Giving by The Literate Chef

The Literate Chef — Sat, 17 Nov 2012 15:37:02 +0000

Thank you. It is a great family event and these friends are family. Have a wonderful Thanksgiving.

Comment on With Thanksgiving but a Week Away… by The Literate Chef

The Literate Chef — Fri, 16 Nov 2012 23:25:46 +0000

Thanks and Happy Thanksgiving to you as well!

Comment on With Thanksgiving but a Week Away… by The Literate Chef

The Literate Chef — Fri, 16 Nov 2012 23:20:48 +0000

I am glad that you enjoyed it and hope that it proves to be helpful to you.

Comment on With Thanksgiving but a Week Away… by Francesca

Francesca — Fri, 16 Nov 2012 19:27:52 +0000

Thank you so much for this wonderful post. Thanksgiving is not a holiday in Italy and this year I’ll host dinner. Of course, I’m panicking but your post makes me feel much better. Thank you for sharing. By the way, do you have an email address where I can reach you?

Comment on With Thanksgiving but a Week Away… by petit4chocolatier

petit4chocolatier — Fri, 16 Nov 2012 13:04:03 +0000

Happy Thanksgiving! Your feast was elegantly delicious! Everything sounds wonderful. I love those bourbon sweet potatoes!!

Comment on The Turkey That Keeps Giving by petit4chocolatier

petit4chocolatier — Fri, 16 Nov 2012 13:01:38 +0000

Beautiful meal and wonderful family memories.

Comment on What to Do with a Piece of Cod by The Literate Chef

The Literate Chef — Sun, 11 Nov 2012 12:58:00 +0000

In the States when we say grilling, we usually mean outdoor cooking on a gas or charcoal grill over the heat, also called barbecuing. Broiling usually means cooking indoors, in an oven and under the heat. Unless you would wrap the Cod in aluminum foil, or place it on such, over the outdoor grill, it would crumble and fall into the flame and there would go your dinner. Having performed that trick on more than one occasion accompanied by a string of obscenities, I have learned my lesson.

Regarding the shallots, they are probably no stronger than their European cousins, and while I am fond of them at certain times, I wasn’t in the mood for a visit from them, as at my age, they sometimes stay around a bit too long. :>)

Comment on What to Do with a Piece of Cod by Food,Photography & France

Food,Photography & France — Sun, 11 Nov 2012 09:23:11 +0000

Very nice idea, but I have a couple of questions. What is the difference between grilling and broiling. We don’t use the term broil in Europe, but I thought broiling was grilling. I also noted that you decided against using shallots as they were too strong, but opted for ginger, lime, cilantro and jalapeno pepper! The shallots on the East coast must be powerful beasts:)

Comment on Pan Seared Cod Served on a Bed of Spinach – Ginger, Lime, Cilantro, Jalapeño Broth by The Literate Chef

The Literate Chef — Sun, 11 Nov 2012 06:23:45 +0000

Thanks! I am glad that I had the inspiration to add it. It proved to be just the right touch.

Comment on What to Do with a Piece of Cod by The Literate Chef

The Literate Chef — Sun, 11 Nov 2012 06:12:48 +0000

I am happy to do so. Good things come from Cod.