"jake" wrote
> Sounds very tasty. I suspect it is a newish recipe, because balsamic
> vinegar hasn't been around for too long in Western European countries. I
> remember it as being new about 10 years ago (in Holland, and there before
> probably in Germany, too). But the recipe sounds good nonetheless.

Actually, balsamic vinegar originates in a Western European country (Italy)
and has been around for centuries. It's just one of the newer trends in the
US.

Pam

In article >, "zxcvbob"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >, zxcvbob
> > > wrote:
> >
> >> I mananaged to recover a few lost recipes using GoogleGroups (or maybe
> >> it was still Dejanews) because I had posted them here.
> >>
> >> If I take something unusual to a potluck, I like to print a few copies
> >> of the recipe and take them along in case anyone asks for the recipe.
> >>
> >> Best regards,
> >> Bob
> >
> > Do you sulk if they do not?
>
>
> How'd you know? ;-)
>
> Bob

Lucky guess. '-) I don't take the chance of heartbreak - I just put
the recipes next to the dish. (And then count how many are left when
it's time to go home.) "-)
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Bubbabob wrote:
> zxcvbob > wrote:
>
>
>
>
>>Are you sure it wan't just Tandoori Chicken?
>>
>>Best regards,
>>Bob
>>
>
>
> What would a German restaurant be doing with a Tandoori oven?


The owner likes Tandoori chicken? Everyone is assuming it was a German
dish, and that ain't necessarily the case. OK, Indian would be weird,
but it might be French. And I don't think you *really* need a tandoor
to make a reasonable facimile of T-chicken.

Best regards,
Bob

On Tue 09 Aug 2005 05:52:16p, Melba's Jammin' wrote in rec.food.cooking:

> In article >, "zxcvbob"
> > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >, zxcvbob
>> > > wrote:
>> >
>> >> I mananaged to recover a few lost recipes using GoogleGroups (or
>> >> maybe it was still Dejanews) because I had posted them here.
>> >>
>> >> If I take something unusual to a potluck, I like to print a few
>> >> copies of the recipe and take them along in case anyone asks for the
>> >> recipe.
>> >>
>> >> Best regards,
>> >> Bob
>> >
>> > Do you sulk if they do not?
>>
>>
>> How'd you know? ;-)
>>
>> Bob
>
> Lucky guess. '-) I don't take the chance of heartbreak - I just put
> the recipes next to the dish. (And then count how many are left when
> it's time to go home.) "-)

I'd begin to worry if there were more recipes at the end than when you
started!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"jmcquown" > wrote in message
...
> D.Currie wrote:
>> "rmg" > wrote in message
>> . ..
>>>
>>> "D.Currie" > wrote in message
>>> ...
>>>> This is probably a hopeless quest, but...
>>>>
>>>> When I was a kid, my mother worked a German restaurant, and the
>>>> owner/cook
>>>> made chicken that we always called "Red Chicken." There was
>>>> probably a name for it on the menu, but I was a kid, so...it might
>>>> have just been roast chicken, for all I know.
>>>>
>>>> Anyway, the place burned down, the owner moved away, and my mother
>>>> was never able to beg, borrow or steal the secret recipe while she
>>>> worked there. I think she even offered to buy it, but in any case,
>>>> he wouldn't tell.
>>>
>>> I never understand it when people won't share their recipes. GREAT
>>> RECIPES ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!!
>>>
>>> argh.
>>>
>>
>> The thing is, I can understand him not wanting to give it up while he
>> had the restaurant, but after the place went up in flames and he
>> decided not to reopen, I can't see how it would have hurt.
>
> I'm sorry I can't help with the recipe (the chicken may well have been
> patted well with paprika prior to roasting, hence the deep red colour).
> I've never had much problem with chefs sharing their recipes with me.
> This
> won't help in your case, but if I enjoy something very much at a
> restaurant
> I usually make a guess at the ingredients and method. Then I find out if
> the restaurant has a web site and send the chef an email with my best
> guess.
> I've gotten a number of recipes in that manner because they have enough
> ego
> to (1) want to correct me and (2) are pleased someone is trying to
> duplicate
> the recipe.
>
> Jill
>
>
This place burned down long before there was a web to be searched,
unfortunately. And the owner was a stubborn fellow, to say the least, and I
don't know how well he actually liked my mother to give her the recipes. I
recall some pretty lively stories that involved him threatening her with a
butcher's knife.

Paprika no doubt played some part, but there was definitely more than just
skin and spices.

"Melba's Jammin'" > wrote in message
...
> In article >, "D.Currie"
> > wrote:
>> The things I cook most often, I don't even have recipes for, I just
>> cook 'em. And some things, like soup, I just wing it with whatever
>> I've got on hand. But if somebody really wanted one of my recipes, I
>> could at least give out ingredients and a general idea of how it's
>> done.
>
> A recipe in town enjoys a good reputation and one given reason for it is
> that the head chef insists his cooks *follow the recipe*. One reason
> for its good reputation is consistency in the quality of the food. We
> who don't use recipes often can't reproduce a great dish with regularity
> -- or it will still be good, but won't taste just the same.

I guess I like variation more than consistency. But there are some things
that end up pretty much the same every time. Like my spaghetti sauce. It
stays pretty much the same unless I intentionally try something different.

>
>> I can see why the restaurant owner didn't want to give out his recipe
>> while he had the restaurant, but after he went out of business, and
>> he had no kids to pass the recipe down to, it probably just vanished.
>
> But its reputation lingered on. (*^;^*)

I wonder if anyone but me even remembers it. Some day I'll figure it out.

Donna

"ntantiques" > wrote in message
oups.com...
>
>>
> Balsamic/Paprika Marinated Chicken #61779
> Red chicken! nice, smoky taste. TOO EASY
>
snip

Looks tasty, and similar to marinades of done for the grill, but a marinade
isn't going to give you the coating the mystery chicken had.

Donna

"jake" > wrote in message
. nl...
>i lived in Germany for a couple of years and never saw chicken like this.
>Sorry
>
> It might be that it was a regional recipe, there are lots of those in
> Germany. So it's possible that I was in the wrong region. You might google
> for Rotes Huenchen, or rot AND huenchen, maybe through www.google.de. If
> yo should find a not-too-long recipe, I'd be willing to try and translate
> it.

Sounds like a deal. I'll see if I find anything. I'm beginning to think it
was his secret recipe, though.

Donna

"zxcvbob" > wrote in message
...
> D.Currie wrote:
>
>> This is probably a hopeless quest, but...
>>
>> When I was a kid, my mother worked a German restaurant, and the
>> owner/cook made chicken that we always called "Red Chicken." There was
>> probably a name for it on the menu, but I was a kid, so...it might have
>> just been roast chicken, for all I know.
>>
>> Anyway, the place burned down, the owner moved away, and my mother was
>> never able to beg, borrow or steal the secret recipe while she worked
>> there. I think she even offered to buy it, but in any case, he wouldn't
>> tell.
>>
>> The chicken was baked or roasted -- it definitely wasn't fried. It had
>> some sort of coating on it. Not a breading like you'd find on fried
>> chicken, but it wasn't just skin and spices, either. Maybe some kind of
>> thin batter. I don't recall it being crispy or crunchy, either.
>>
>> The color was a deep mahogany reddish-brown when it was served. I have no
>> idea what color it was before cooking, but it had to be some version of
>> red.
>>
>> It wasn't overly spicy, but it had good flavor. Thinking back, I can't
>> recall any one predominant flavor.
>>
>> The owner/cook was from Germany, so I'm hoping that maybe this was some
>> sort of ethnic/regional dish that someone has heard of, rather than
>> something the cook came up with on his own.
>>
>> Any ideas? I googled first, and I found lots of hits for curried red
>> chicken and adding "German" to it didn't help, because then I got red
>> potato salads.
>>
>> Donna
>
>
> Are you sure it wan't just Tandoori Chicken?
>
> Best regards,
> Bob

It's sort of close, but something tells me this guy never heard of Tandoori.
Unless....hm....maybe he stole the recipe from one of his dishwashers or
something.

Donna

"zxcvbob" > wrote in message
...
> D.Currie wrote:
>

>
>
> Are you sure it wan't just Tandoori Chicken?
>
> Best regards,
> Bob

Oh, damn.

Just after I posted my other response about dishwashers, the light bulb
popped. This guy ALWAYS had Indian dishwashers. Always. College students
usually. And I know that he's let them use the kitchen sometimes. I bet he
snagged one of their recipes at some point and modified it.

Now I know where I can start fiddling with recipes. German tandoori chicken
here I come!

Thanks guys!

Donna

Melba's Jammin' wrote:
>
> > Why not? Are you afraid someone migh improve on them? That's just
> > silly and selfish.
>
> So what if it is? Maybe she likes being known for "that fabulous
> ______that Alexis makes and won't share the recipe" dish. What's the
> harm?

I think it's self-absorbed and piggish. If you (generic) want to be
seen as arrogant and piggish, be my guest. I'd much rather be seen as
gracious and generous.

-L.

S'mee [AKA Jani] wrote:
>
> I share all of my recipes, too. Unfortunately, many folks think "oh
> this would be better if I added some of this"! That's fine, experiment
> away, but don't complain when it doesn't taste like mine...
>
> --
> Jani in WA (S'mee)
> ~ mom, VidGamer, novice cook, dieter ~

Usually when people ask how I make something, and I tell them, the
reaction is "Oh, I could never make THAT!". I then have to explain it
isn't neuroscience. So many people are intimidated by cooking. It
sort of slays me.

-L.

On Tue 09 Aug 2005 10:36:18p, -L. wrote in rec.food.cooking:

>
> S'mee [AKA Jani] wrote:
>>
>> I share all of my recipes, too. Unfortunately, many folks think "oh
>> this would be better if I added some of this"! That's fine, experiment
>> away, but don't complain when it doesn't taste like mine...
>>
>> --
>> Jani in WA (S'mee)
>> ~ mom, VidGamer, novice cook, dieter ~
>
> Usually when people ask how I make something, and I tell them, the
> reaction is "Oh, I could never make THAT!". I then have to explain it
> isn't neuroscience. So many people are intimidated by cooking. It
> sort of slays me.
>
> -L.

Yes, many people seem to be. I have a different situation at work, though,
with a friend very interested in food. She's a very good cook, but totally
unadventurous. I often give her recipes that I use, and she makes them and
follows the recipe to the letter. When I first began giving her recipes,
she would insist that should could never make them. However, she always
amazes herself at how well they turn out, and I think her cooking
confidence has grown enormously.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Chris > wrote:

> "serene" > wrote in message
> ...
> > Stuff that's my "signature" stuff is sufficiently time-consuming that
> > most of my friends would rather wait for me to make it (my toffee,
> > my wheatberry salad) than make it themselves, but even if that were
> > not so, I have never understood the keeping it to oneself thing.
>
> I find that to be true, too. For example, for me to whip up a batch of
> homemade sweet potato muffins is easy, since I've done it so often. But
> when I share the recipe with others, no one ever makes it at home --
> they just eat them and rave about them at my house.

I did a fun thing with this. People love my toffee, and yet it seems an
intimidating recipe to make, so I had a pound-for-pound toffee-making
party. A dozen or so people came, and each brought either a pound of
butter, a pound of chocolate, or a pound of nuts. I provided the sugar
(and anyone who couldn't afford to bring anything was off the hook -- I
had extra). Everyone went away with a pound or more of their own
toffee. It was a blast.

> I've actually created only a few of my "signature" recipes -- most are
> adapted from existing recipes. I might feel differently if I really
> created unique, original recipes. Who knows.

Anyone can have any of my recipes. My original recipes, if they're
vegan, go on my food blog. If they're not, they go on my LiveJournal.
*shrug* It's not like I invented food or something. :-)

serene

On 9 Aug 2005 22:31:52 -0700, "-L." > wrote:

>
>Melba's Jammin' wrote:
>>
>> > Why not? Are you afraid someone migh improve on them? That's just
>> > silly and selfish.
>>
>> So what if it is? Maybe she likes being known for "that fabulous
>> ______that Alexis makes and won't share the recipe" dish. What's the
>> harm?
>
>I think it's self-absorbed and piggish. If you (generic) want to be
>seen as arrogant and piggish, be my guest. I'd much rather be seen as
>gracious and generous.

You aren't. You're being an arrogant ass in this thread. Alexis is
possibly the most gracious and generous person I know. And I know a
lot of very generous people.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Wayne Boatwright wrote:
> On Tue 09 Aug 2005 10:36:18p, -L. wrote in rec.food.cooking:
>
>>
>> S'mee [AKA Jani] wrote:
>>>
>>> I share all of my recipes, too. Unfortunately, many folks think "oh
>>> this would be better if I added some of this"! That's fine,
>>> experiment away, but don't complain when it doesn't taste like
>>> mine...
>>>
>>> --
>>> Jani in WA (S'mee)
>>> ~ mom, VidGamer, novice cook, dieter ~
>>
>> Usually when people ask how I make something, and I tell them, the
>> reaction is "Oh, I could never make THAT!". I then have to explain
>> it isn't neuroscience. So many people are intimidated by
>> cooking. It sort of slays me.
>>
>> -L.
>
> Yes, many people seem to be. I have a different situation at work,
> though, with a friend very interested in food. She's a very good
> cook, but totally unadventurous. I often give her recipes that I
> use, and she makes them and follows the recipe to the letter. When I
> first began giving her recipes, she would insist that should could
> never make them. However, she always amazes herself at how well they
> turn out, and I think her cooking confidence has grown enormously.

I had a "friend" from work (I use that term lightly) who was terrified of
anything remotely new. She's probably a huge fan of Semi-Homemade. I don't
know why she ever asked me for recipes. She's terrified of fresh vegetables
and wary of even frozen ones. IIRC she wanted my recipe for chicken stew
(with vegetables) but could she use canned beans, canned corn, canned peas
(or hey, canned Veg-All)? Well sure. Just don't tell anyone it's *my*
recipe

Jill

"D.Currie" > wrote in message
...
>
> "zxcvbob" > wrote in message
> ...
> > D.Currie wrote:
> >
>
> >
> >
> > Are you sure it wan't just Tandoori Chicken?
> >
> > Best regards,
> > Bob
>
> Oh, damn.
>
> Just after I posted my other response about dishwashers, the light bulb
> popped. This guy ALWAYS had Indian dishwashers. Always. College students
> usually. And I know that he's let them use the kitchen sometimes. I bet he
> snagged one of their recipes at some point and modified it.
>
> Now I know where I can start fiddling with recipes. German tandoori
chicken
> here I come!
>
> Thanks guys!
>
> Donna

LMFAO! This is too funny, heheheheheh... thanks ',;~}~

Shaun aRe hoping you got it with this!

D.Currie wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >, "D.Currie"
> wrote:
>>
>>>The things I cook most often, I don't even have recipes for, I just
>>>cook 'em. And some things, like soup, I just wing it with whatever
>>>I've got on hand. But if somebody really wanted one of my recipes, I
>>>could at least give out ingredients and a general idea of how it's
>>>done.
>>
>>A recipe in town enjoys a good reputation and one given reason for it is
>>that the head chef insists his cooks *follow the recipe*. One reason
>>for its good reputation is consistency in the quality of the food. We
>>who don't use recipes often can't reproduce a great dish with regularity
>>-- or it will still be good, but won't taste just the same.
>
>
> I guess I like variation more than consistency. But there are some things
> that end up pretty much the same every time. Like my spaghetti sauce. It
> stays pretty much the same unless I intentionally try something different.

I guestimate rather than use actual amounts for things like soups,
stews, spaghetti sauce, and chili. For that reason there will be very
subtle variations but since I've been making these for years they are
rather consistent. Some ingredients can cause a little unintentional
variation such as the variety of tomato - some are more acidic than
others, some have a sweeter taste. I don't think this can really be
helped unless you write out an exact recipe and use exactly the same
variety of vegetable the follow the recipe with no deviation. That
really isn't my style of cooking though. Sometimes I like to *kick it
up a notch* and sometimes I just want to use up what's on hand
>
>
>>>I can see why the restaurant owner didn't want to give out his recipe
>>>while he had the restaurant, but after he went out of business, and
>>>he had no kids to pass the recipe down to, it probably just vanished.
>>
>>But its reputation lingered on. (*^;^*)
>
>
> I wonder if anyone but me even remembers it. Some day I'll figure it out.
>
> Donna
>
>

pjjehg wrote:

> "jake" wrote
>
>>Sounds very tasty. I suspect it is a newish recipe, because balsamic
>>vinegar hasn't been around for too long in Western European countries. I
>>remember it as being new about 10 years ago (in Holland, and there before
>>probably in Germany, too). But the recipe sounds good nonetheless.
>
>
> Actually, balsamic vinegar originates in a Western European country (Italy)
> and has been around for centuries. It's just one of the newer trends in the
> US.
>
> Pam
>
>
I do not consider Italy to be in the Wstern part of Europe

"jake" wrote ...
> pjjehg wrote:

>> Actually, balsamic vinegar originates in a Western European country
>> (Italy) and has been around for centuries. It's just one of the newer
>> trends in the US.
>>
>> Pam
> I do not consider Italy to be in the Wstern part of Europe

Ah, so geography wasn't one of your favorites in school. Oh well.

Pam

On Wed 10 Aug 2005 10:35:02a, jake wrote in rec.food.cooking:

> pjjehg wrote:
>
>> "jake" wrote
>>
>>>Sounds very tasty. I suspect it is a newish recipe, because balsamic
>>>vinegar hasn't been around for too long in Western European countries.
>>>I remember it as being new about 10 years ago (in Holland, and there
>>>before probably in Germany, too). But the recipe sounds good
>>>nonetheless.
>>
>>
>> Actually, balsamic vinegar originates in a Western European country
>> (Italy) and has been around for centuries. It's just one of the newer
>> trends in the US.
>>
>> Pam
>>
>>
> I do not consider Italy to be in the Wstern part of Europe

Just where would you consider it to be? As far as I can tell, it's always
been in Western Europe and still is, unless they've moved recently.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Tue, 09 Aug 2005 15:07:04 GMT, "Peter Aitken"
> wrote:

>Exactly! Refusing to share recipes is really petty.

It's equally valid to say that about refusal to share anything else.

"Hey, can I borrow your sexy wife tonight?"

"Tell me the process you use to manufacture that, okay."

etc.
--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

"pjjehg" > wrote in message
...
>
> "jake" wrote
> > Sounds very tasty. I suspect it is a newish recipe, because balsamic
> > vinegar hasn't been around for too long in Western European countries. I
> > remember it as being new about 10 years ago (in Holland, and there
before
> > probably in Germany, too). But the recipe sounds good nonetheless.
>
> Actually, balsamic vinegar originates in a Western European country
(Italy)
> and has been around for centuries. It's just one of the newer trends in
the
> US.
>
> Pam
>
>
I'll second that! I had my first taste of it in 1973 while in Italy
visiting relatives in Piemonte. Their stash came from relatives in Modena.
My Grandmother, whose first language was Piemontese, explained (I didn't
learn Italian until college and can't speak a word of Piemontese) to us this
was a very special treat for them to share with us. What most cooks use in
the U.S. is nothing like what I sampled but I do like some of the
commercially available brands and have two tiny bottles of the red and
silver graded Reggio artisanal kinds. I use those for special occasions.

Kate

Wayne Boatwright wrote:
> On Wed 10 Aug 2005 10:35:02a, jake wrote in rec.food.cooking:
>
>
>>pjjehg wrote:
>>
>>
>>>"jake" wrote
>>>
>>>
>>>>Sounds very tasty. I suspect it is a newish recipe, because balsamic
>>>>vinegar hasn't been around for too long in Western European countries.
>>>>I remember it as being new about 10 years ago (in Holland, and there
>>>>before probably in Germany, too). But the recipe sounds good
>>>>nonetheless.
>>>
>>>
>>>Actually, balsamic vinegar originates in a Western European country
>>>(Italy) and has been around for centuries. It's just one of the newer
>>>trends in the US.
>>>
>>>Pam
>>>
>>>
>>
>>I do not consider Italy to be in the Wstern part of Europe
>
>
> Just where would you consider it to be? As far as I can tell, it's always
> been in Western Europe and still is, unless they've moved recently.
>
To me, it is in southern Europe. In terms of its culture, i do consider
it to be western - of the mediterreanean variety. Italy is southeast
from where I live - The Netherlands. But I think most Europeans woudl
call it part of South Europe. If that isn't Southern Europe, I don't
know where south would be.

Western Europe, to me is everything west of Hungary/the Czech
Republic/Poland. Some people also recognize middle Europe, which
includes Austria and at elast teh southern half of Germany. But that
term is over my head, its "borders" are very unclear.

jmcquown wrote:
> I had a "friend" from work (I use that term lightly) who was terrified of
> anything remotely new. She's probably a huge fan of Semi-Homemade. I don't
> know why she ever asked me for recipes. She's terrified of fresh vegetables
> and wary of even frozen ones. IIRC she wanted my recipe for chicken stew
> (with vegetables) but could she use canned beans, canned corn, canned peas
> (or hey, canned Veg-All)? Well sure. Just don't tell anyone it's *my*
> recipe
>
> Jill

I once worked with someone who complained that making a salad was too
much work. She said she couldn't take "all that chopping". I thought,
geez, if she was too lazy to chop a couple veggies and a head of
lettuce, I really feel sorry for her DH and kids...

-L.

-L. wrote:
> jmcquown wrote:
>> I had a "friend" from work (I use that term lightly) who was
>> terrified of anything remotely new. She's probably a huge fan of
>> Semi-Homemade. I don't know why she ever asked me for recipes.
>> She's terrified of fresh vegetables and wary of even frozen ones.
>> IIRC she wanted my recipe for chicken stew (with vegetables) but
>> could she use canned beans, canned corn, canned peas (or hey, canned
>> Veg-All)? Well sure. Just don't tell anyone it's *my* recipe
>>
>> Jill
>
> I once worked with someone who complained that making a salad was too
> much work. She said she couldn't take "all that chopping". I
> thought,
> geez, if she was too lazy to chop a couple veggies and a head of
> lettuce, I really feel sorry for her DH and kids...
>
> -L.

Those are the folks they make the pre-bagged salads for But what about
the rest of the dinner? Straight out of the Banquet or Freezer Queen
carton?

Jill

In article . net>,
"Kate B" > wrote:
>"pjjehg" > wrote in message
...
>> "jake" wrote
>> > Sounds very tasty. I suspect it is a newish recipe, because balsamic
>> > vinegar hasn't been around for too long in Western European countries. I
>> > remember it as being new about 10 years ago (in Holland, and there
>> > before probably in Germany, too). But the recipe sounds good nonetheless.
>>
>> Actually, balsamic vinegar originates in a Western European country
>> (Italy) and has been around for centuries. It's just one of the newer trends in
>> the US.
>>
>I'll second that! I had my first taste of it in 1973 while in Italy
>visiting relatives in Piemonte. Their stash came from relatives in Modena.
>My Grandmother, whose first language was Piemontese, explained (I didn't
>learn Italian until college and can't speak a word of Piemontese) to us this
>was a very special treat for them to share with us. What most cooks use in
>the U.S. is nothing like what I sampled but I do like some of the
>commercially available brands and have two tiny bottles of the red and
>silver graded Reggio artisanal kinds. I use those for special occasions.

Our local supermarket sells Modena brand balsamic vinegar (in fact
I've currently got one open bottle and one in reserve), but the real
reason for my response is to ask a question or two of the group:

Some weeks ago there were a couple of recipes here that involved
reducing balsamic vinegar to a sauce as part of the brew. Last week
(in fact when I was buying my reserve bottle) I noticed that the place
was also selling "Balsamic sauce" at a rather higher price than the
straight vinegar (half the volume at a bit more dollar value). My
local cookery gurus happened to be in the same aisle, so I asked them
about it, but they hadn't seen it before. So my question is: Does
anyone here know about such "sauce" and is it intended as a convenient
way to get that "reduced balsamic vinegar" that figures in recipes?
If so, is it an acceptable substitute?

Cheers, Phred.

--
LID

Phred wrote:
> In article . net>,
> "Kate B" > wrote:
>
>>"pjjehg" > wrote in message
...
>>
>>>"jake" wrote
>>>
>>>>Sounds very tasty. I suspect it is a newish recipe, because balsamic
>>>>vinegar hasn't been around for too long in Western European countries. I
>>>>remember it as being new about 10 years ago (in Holland, and there
>>>>before probably in Germany, too). But the recipe sounds good nonetheless.
>>>
>>>Actually, balsamic vinegar originates in a Western European country
>>>(Italy) and has been around for centuries. It's just one of the newer trends in
>>>the US.
>>>
>>
>>I'll second that! I had my first taste of it in 1973 while in Italy
>>visiting relatives in Piemonte. Their stash came from relatives in Modena.
>>My Grandmother, whose first language was Piemontese, explained (I didn't
>>learn Italian until college and can't speak a word of Piemontese) to us this
>>was a very special treat for them to share with us. What most cooks use in
>>the U.S. is nothing like what I sampled but I do like some of the
>>commercially available brands and have two tiny bottles of the red and
>>silver graded Reggio artisanal kinds. I use those for special occasions.
>
>
> Our local supermarket sells Modena brand balsamic vinegar (in fact
> I've currently got one open bottle and one in reserve), but the real
> reason for my response is to ask a question or two of the group:
>
> Some weeks ago there were a couple of recipes here that involved
> reducing balsamic vinegar to a sauce as part of the brew. Last week
> (in fact when I was buying my reserve bottle) I noticed that the place
> was also selling "Balsamic sauce" at a rather higher price than the
> straight vinegar (half the volume at a bit more dollar value). My
> local cookery gurus happened to be in the same aisle, so I asked them
> about it, but they hadn't seen it before. So my question is: Does
> anyone here know about such "sauce" and is it intended as a convenient
> way to get that "reduced balsamic vinegar" that figures in recipes?
> If so, is it an acceptable substitute?
>
> Cheers, Phred.
>
I'm not familiar with hat sauce, but reading tis label should tell you
more about what is in it. I suspect more than just balsamic. Personally,
I wouldn't buy it. In all likelihood, reduced balsamic vinegar tastes
better. And is likely to be much healthier.And it saves you from having
an extra bottle around of something you might not use all that often.

One time on Usenet, EMOVETHIS said:
> On Tue, 09 Aug 2005 15:07:04 GMT, "Peter Aitken"
> > wrote:
>
> >Exactly! Refusing to share recipes is really petty.
>
> It's equally valid to say that about refusal to share anything else.
>
> "Hey, can I borrow your sexy wife tonight?"
>
> "Tell me the process you use to manufacture that, okay."
>
> etc.

No, it's not the same thing at all. People keep trotting out these
ridiculous analogies -- folks *have* to eat, they don't have to make
quilts, write books, have a wife, etc. I'm not saying that professional
chefs should share their recipes if they're making a living from them,
just that the arguments offered are downright silly...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

On Fri, 12 Aug 2005 18:48:06 GMT, S'mee [AKA Jani] wrote:

> One time on Usenet, EMOVETHIS said:
> > On Tue, 09 Aug 2005 15:07:04 GMT, "Peter Aitken"
> > > wrote:
> >
> > >Exactly! Refusing to share recipes is really petty.
> >
> > It's equally valid to say that about refusal to share anything else.
> >
> > "Hey, can I borrow your sexy wife tonight?"
> >
> > "Tell me the process you use to manufacture that, okay."
> >
> > etc.
>
> No, it's not the same thing at all. People keep trotting out these
> ridiculous analogies -- folks *have* to eat, they don't have to make
> quilts, write books, have a wife, etc. I'm not saying that professional
> chefs should share their recipes if they're making a living from them,
> just that the arguments offered are downright silly...

The attitude is rude and just plain inhospitable. I haven't run
across very many people like that, but when I did my unspoken reaction
was "If you didn't want to share the recipe, why did you bother making
it?" I also put people who "share" recipes by changing or leaving out
ingredients in the same "don't bother making it for me" niche. I'll
find something else to eat/serve and I'll enjoy it just as much.

One time on Usenet, sfpipeline_at_gmail.com said:
> On Fri, 12 Aug 2005 18:48:06 GMT, S'mee [AKA Jani] wrote:
>
> > One time on Usenet, EMOVETHIS said:
> > > On Tue, 09 Aug 2005 15:07:04 GMT, "Peter Aitken"
> > > > wrote:
> > >
> > > >Exactly! Refusing to share recipes is really petty.
> > >
> > > It's equally valid to say that about refusal to share anything else.
> > >
> > > "Hey, can I borrow your sexy wife tonight?"
> > >
> > > "Tell me the process you use to manufacture that, okay."
> > >
> > > etc.
> >
> > No, it's not the same thing at all. People keep trotting out these
> > ridiculous analogies -- folks *have* to eat, they don't have to make
> > quilts, write books, have a wife, etc. I'm not saying that professional
> > chefs should share their recipes if they're making a living from them,
> > just that the arguments offered are downright silly...
>
> The attitude is rude and just plain inhospitable. I haven't run
> across very many people like that, but when I did my unspoken reaction
> was "If you didn't want to share the recipe, why did you bother making
> it?" I also put people who "share" recipes by changing or leaving out
> ingredients in the same "don't bother making it for me" niche. I'll
> find something else to eat/serve and I'll enjoy it just as much.

Y'know, people who change or leave out ingredients should have
a special place in Hell's Kitchen -- like right next to ones who
reorganize your kitchen without asking (wasn't that in the spice
organization thread?)...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

Well, the newsgroup was set up for the purpose of people sharing recipes
that they wanted to share. ("All about food, cooking, cookbooks, recipes and
other alimentary effluvia.") So share the recipes you want to ...

(I guess this thread falls under alimentary effluvia.)

Cheers -- Max


--
"These interesting facts, discovered in the laboratory, throw a flood of
light upon the mysteries of the kitchen. ..." -- Mrs. Beeton, article 548
(1861, Chancellor Press facsimile edition)

Peter Aitken wrote:
> Exactly! Refusing to share recipes is really petty.

Bingo. Fergodsakes, it's just *food*. Besides, most dishes I could
probably approximate anyway, just by eating them a couple of times.

I have only run into the "I won't share it" mentality once - a cake at
a post-funeral meal. The old lady who made the cake later died and her
recipe died with her. What a shame. I was able to find a recipe that
was similar enough to hers it didn't matter.

-L.

On Sat, 13 Aug 2005 06:17:20 GMT, S'mee [AKA Jani] wrote:

> like right next to ones who
> reorganize your kitchen without asking (wasn't that in the spice
> organization thread?)...

Fortunately, I've never met a person like that... I've never had a
pushy mother or mother-in-law, for instance. On the flip side - don't
you LOVE having someone in your kitchen whose mind works like yours?
My ex-SIL was that way. She never asked where something was, she
always went right to it. One day I asked her how she could be so
intuitive - she told me my kitchen was set up logically... IOW, if it
was her kitchen - that's where she'd keep it too.

On 13 Aug 2005 01:04:57 -0700, "-L." > wrote:

>I have only run into the "I won't share it" mentality once - a cake at
>a post-funeral meal. The old lady who made the cake later died and her
>recipe died with her. What a shame. I was able to find a recipe that
>was similar enough to hers it didn't matter.
>
Years ago at a party the DH's boss was having, I asked the boss' wife
if I could have some dip recipe. She said she'd give it to me when the
company transferred us out of town - which it did, 2 years later.
Still didn't get the recipe. OTOH, I am now a much better cook ;-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry, I have no recipes to share, but I have a question. Whatever
happened with the NYC Foodie meeting about which you posted a few
weeks ago? Did nobody have time or did you change your mind about it?
If it is still on, please, let me know. If it is no longer on and
you have time, perhaps we could meet for lunch at the Second Avenue
Deli or somewhere. It was supposed to be on Wednesday, August 17th,
from what I remember, or was it July 17th and is now long past.

Hugs, Margaret

Denny Wheeler wrote:
> On 9 Aug 2005 01:50:02 -0700, "-L." > wrote:
>
> >
> >Alexis wrote:
> >> I have some recipes that I won't share, at least not now. We have
> >> frequent potluck luncheons at work, and I have developed several
> >> 'signature' dishes that I like to bring -- a few desserts, a few
> >> entrees, and a special salad dressing. Additionally, I do small
> >> catering jobs during the summer and holidays to make ends meet. The
> >> *vast* majority of what I cook I'll happily share, in fact, I've
> >> organized staff cookbook projects since we have *so* many excellent
> >> cooks in our building. But those dishes that are the, "oh, Alex is
> >> bringing her _____? Yay!" dishes? Nope, those are mine.
> >
> >That's just stupid and arrogant.
> >
> >> None of them
> >> are overly difficult to make, but they're signature dishes. I have
> >> them written down, and if I die suddenly, they'll go to a friend of
> >> mine as part of my personal cookbook, but until then, I'd rather not
> >> have everyone and their brother-in-law making them.
> >
> >Why not? Are you afraid someone migh improve on them? That's just
> >silly and selfish.
>
> I suppose it's silly and selfish for the writer of a book to think he
> or she should be the one who benefits from its sales, right? How
> about the person who invents something? Guess it's silly and selfish
> to reserve the rights to one person, eh?
>
> Please do be sure to put anything you originate into the public
> domain, okay? (not that I find 'stupid and arrogant' and 'silly and
> selfish' likely to come from a creative person)
>
> --
> -denny-
>
You have purposely misinterpreted the discussion. Nobody is talking
about sharing something that is copyrighted, trademarked, or is making
someone a profit. Duh.

I hope recipes, specifically, that I share do end up in someone's
recipe box with my name on them, long after I'm gone.

N.

ms. tonya wrote:
> (D.Currie)WROTE:
> This is probably a hopeless quest, but...
> When I was a kid, my mother worked a German restaurant, and the
> owner/cook made chicken that we always called "Red Chicken." There was
> probably a name for it on the menu, but I was a kid, so...it might have
> just been roast chicken, for all I know.
> Anyway, the place burned down, the owner moved away, and my mother was
> never able to beg, borrow or steal the secret recipe while she worked
> there. I think she even offered to buy it, but in any case, he wouldn't
> tell.
> The chicken was baked or roasted -- it definitely wasn't fried. It had
> some sort of coating on it. Not a breading like you'd find on fried
> chicken, but it wasn't just skin and spices, either. Maybe some kind of
> thin batter. I don't recall it being crispy or crunchy, either.
> The color was a deep mahogany reddish-brown when it was served. I have
> no idea what color it was before cooking, but it had to be some version
> of red.
> It wasn't overly spicy, but it had good flavor. Thinking back, I can't
> recall any one predominant flavor.
> The owner/cook was from Germany, so I'm hoping that maybe this was some
> sort of ethnic/regional dish that someone has heard of, rather than
> something the cook came up with on his own.
> Any ideas? I googled first, and I found lots of hits for curried red
> chicken and adding "German" to it didn't help, because then I got red
> potato salads.
> Donna ------------------------------------------------------
> RESPONSE: Try calling german community centers etc. in your area and see
> if they can help. I know in the past they helped me locate hard to find
> holiday foods & recipes I wanted to serve @ Christmas Eve dinner in
> honor of my b/f's grandfather who hailed from germany.
> Gut feeling though this recipe your searching for is not german but
> something this owner made up himself.

Did you find a good response? Did anyone mention Chicken Paprika
(which, I guess, is Hungarian)? That certainly would account for the
red color, and it is coated and sauteed first, but doesn't remain
crispy.

N.