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FrauMetzger's Profile

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Say what?? Cooking comments that baffle you

When my mom or grand mom made tomato sauce or stew, they would always say that the person who got the bay leaf in their serving would be the next to get married. My young cousins and I spent years desperately avoiding that bay leaf, or trying to sneak it into each other's bowls.

Jun 05, 2012
FrauMetzger in Not About Food

Say what?? Cooking comments that baffle you

I'm ashamed to admit that I know this, but Parkay used to make "butter" in a squeeze bottle. I don't know if it's still made, and I hope to never find out.

Jun 05, 2012
FrauMetzger in Not About Food

Say what?? Cooking comments that baffle you

And they'd have a blast too! I've never done it myself, so I always wondered how the teacher kept them all going at it. Wonder how many confused parents found jars of plain cream in their little backpacks that night!

May 26, 2012
FrauMetzger in Not About Food

Say what?? Cooking comments that baffle you

This was still being done just a couple years ago at my son's kindergarten just north of philadelphia. They used small baby food jars for their "churns". Granted, this was a private school, so perhaps they had more leeway in their curriculum than a public school might. Also, the butter was incredibly good, and my son took great pride in serving it to us for dinner! Would that more kids (and most adults) had that understanding of how food gets to our plates.

May 20, 2012
FrauMetzger in Not About Food

Say what?? Cooking comments that baffle you

This does not surprise me unfortunately. At my shop, I sell ground lamb and ground veal shaped into patties. At least once a month, I get to practice my poker face when someone asks me what the difference between them is, aren't they the same thing?

May 15, 2012
FrauMetzger in Not About Food

Most flavorful cut of beef that is also tender?

Absolutely yes! At my shop, we call them "chuck Delmonico", and they are a great buy at $5/lb. I don't always have them, but when I do, I have to hope my few customers who are "in the know" aren't shopping so I get to take some of them home with me!

May 07, 2012
FrauMetzger in General Topics

Say what?? Cooking comments that baffle you

That comment about knives sounds exactly like my mother! I never learned proper knife skills inher kitchen because none of her knives were up to the simplest task. The real shame of it is that she's a very good cook otherwise. Recently, my dad has gotten really into cooking, so II've gotten him several high quality knives, but she refuses to touch them. She still reaches into the "knife drawer" (oh, the horror!) for one of hers.

May 04, 2012
FrauMetzger in Not About Food

Rice: which variety is the easiest to digest?

I have no hard evidence or good data, but when my digestive disease is acting up, I just about live on congee made with plain white rice. It would seem that that's about as broken-down as a starch can get. As I start feeling better, I can add in some broth, a few drops of sesame oil, then maybe some other flavorings. Endlessly versatile and extremely comforting. Good luck!

Mar 18, 2012
FrauMetzger in General Topics

Do You Have A Butcher?

How lucky am I to be my own butcher! Although I must admit, with a certain sense of shame, to actually being a meat cutter, as my shop deals with primals and subprimals rather than whole carcasses.

That being said, I can offer far more than the bandsaw jockeys at the supermarket. I know my cuts, how to cut and present them beautifully, what to recommend for good value and quality, even how to cook them all. I can accommodate special orders and requests, and I almost always smile when I do it! The best thing I can offer my customers is the time I take to answer questions, help with cooking advice, or just be the friendly girl at the farmers market who asks you how your grandkids are. I'd like to see the grocery store white-coats manage that!

Mar 13, 2012
FrauMetzger in General Topics

Any memories of "poor people food" from your childhood that you still crave?

And here I thought "goop" was something that only my grandmother ever made. Or at least that she was the only one who would serve something with such a horrible name!

Jan 28, 2012
FrauMetzger in General Topics

Any memories of "poor people food" from your childhood that you still crave?

I'd choose Conshohocken bakery rolls any day. But for whatever reason, it has always been Corpolese for tomato pie. Don't tell my grandmother, but I may have to break with tradition to try your recommendation for Conshy's pie!

Jan 25, 2012
FrauMetzger in General Topics

Any memories of "poor people food" from your childhood that you still crave?

A bit outside of Philly, but tomato pie must come from Corpolese's bakery in Norristown or Conshohocken for my family to consider it " proper". Battle lines were drawn in our neighborhood based on where you got your tomato pie!

Jan 25, 2012
FrauMetzger in General Topics

Any memories of "poor people food" from your childhood that you still crave?

Growing up in a predominantly Italian neighborhood, tomato pie was and still is an integral part of every family gathering. Baby showers, birthday parties, any occasion that required feeding a big group absolutely requires it. I never looked at it as a poverty dish, but as a celebratory dish. Now, I can definitely see the economic advantages though.

Jan 22, 2012
FrauMetzger in General Topics

What are your favorite classic, forgotten, or underutilized cuts of beef?

My absolute favorite piece of beef is the short ribs. I know they've become pretty trendy lately, but my customers here in suburban Pennsylvania still insist I take them off their holiday prime rib roasts so that they aren't bothered by them when they carve. At first, I encouraged them to try it with the ribs attached because it would be so much better. Then I realized that their loss was my gain, and I have a freezer full of my favorite treat!

Jan 08, 2012
FrauMetzger in General Topics

Suggestion for Doenjang usage

Darn it! I just saw this at a Chinese grocery and passed it by because my husband expressed concern about the ability of our fridge door to support the weight of my condiment collection! Now I'm really wishing I would have ignored him like I usually do. Just one more excuse to head back into Chinatown soon, I guess!

Jan 06, 2012
FrauMetzger in General Topics

What do you eat raw that most people don't?

Lingua, you are spot on about my profession! So you can see that I have a lot of tasty raw treats around all the time. And since I did all the prep and handling, I can be pretty confident in the safety of my snacks.

Dec 06, 2011
FrauMetzger in General Topics

What do you eat raw that most people don't?

Though I don't usually eat unseasoned ground pork, I always taste some of the raw sausage meat before I stuff it. Really good stuff! And considering I'm making about 150 lbs every week, I'm fortunate to have plenty of opportunity.

Dec 06, 2011
FrauMetzger in General Topics

What do you eat raw that most people don't?

Gehacktes is the German take on raw ground beef. Super lean, fresh ground, piled on good rye bread, and sprinkled with onion, salt, and pepper. For me, it's one of the all-time greatest bar snacks!

Dec 05, 2011
FrauMetzger in General Topics

What do you eat raw that most people don't?

My in-laws had led me to believe that I was the only one who ate venison ribs! Perhaps they just don't care for them, but I am the grateful recipient of the ribs of the five deer they harvested this season. And of course, I always sneak some slivers raw when I'm preparing them, but then I do that with almost every piece of meat I cook.
Just don't let anyone around here know how good they are, or I could find my supply diminished!

Dec 05, 2011
FrauMetzger in General Topics

Price of food increasing?

At least in my area, wholesale prices for lamb have increased astronomically. Several local producers have shut down, and those that are left are charging through the nose. Maybe demand is down, and they feel like they have to grab every dollar they can squeeze out.

Wholesale meat prices in general have been increasing rapidly. Whenever corn prices and fuel costs jump, beef and pork follow right along. I feel really bad about having to raise prices at my retail location just when people are really needing to save money, but it's been an unfortunate necessity lately.

Nov 25, 2011
FrauMetzger in General Topics

Fear of green market foods - homemade sold at the market

You're right, mama. It does sound a bit "quaint" when I put it that way! Our township has it's own health department that works with the state and USDA in inspecting our market.

Also, if you love homemade root beer and find yourself in southeastern pennsylvania, you have to stop by. Though I can't abide root beer myself, there's a stand here that carries some that everyone else says is fantastic. The gentleman introduces himself as Grandpa Jake, but we all call him Crazy Jake. Sweet guy and great products, but just a little off!

Nov 15, 2011
FrauMetzger in General Topics

Fear of green market foods - homemade sold at the market

I guess I wouldn't be sure either, but I own a market stand so I spend a lot of time with the Amish stand holders. Another market recently opened in our area that advertises itself as being entirely Amish-owned. Though the stand holders do appear to be authentically Amish, it seems like a silly gimmick to me as well. Some make delicious food, and others not so much. Just like the rest of us.

Nov 15, 2011
FrauMetzger in General Topics

Fear of green market foods - homemade sold at the market

Here in Pennsylvania, or at least in my township, any food offered for sale must be produced in an inspected commercial kitchen, one that is not used for home food preparation. Most of the stands at my farmers market are owned by Amish or Mennonite families, and I suspect that rule is not strictly followed when it comes to all their wonderful pickles,preserves, and other jarred foods. However, as stated above, if the stand is clean and well-presented, I assume they are taking the same care with preparation. If I didn't, think of all the great treats I would miss!

Nov 10, 2011
FrauMetzger in General Topics

What food allergies or intolerances do you have?

Thanks so much for letting me know about that. My doctor never discussed that with me, though possibly it was addressed in one of the many rounds of blood tests I've had. I will definitely bring that up with him next time I'm in, which seems to be just about constantly this time of year!

Oct 04, 2011
FrauMetzger in General Topics

What food allergies or intolerances do you have?

Because of a chronic digestive issue, the details of which are better left to horror movies, I need to severely limit my fat intake. It's definitely not an allergy, and I'm not even entirely sure I would call it an intolerance either, but it sure does make it hard to eat. After all,fat is flavor.

On the other hand, having this limitation has made me a much more creative and thoughtful cook. It's so easy for me, but SO disastrous to rely on butter and cream to make a dish good.

Oct 04, 2011
FrauMetzger in General Topics

Is creamed chipped beef only liked by the people who were or are currently in the military?

You brought back great memories, Cleo! My grand mom used to give me those when I was small. Sometimes, we'd be forced to substitute Lebanon bologna, but it was just never the same.

Sep 30, 2011
FrauMetzger in General Topics

Is creamed chipped beef only liked by the people who were or are currently in the military?

I grew up just outside Philadelphia in a family of die-hard SOS eaters. I never could stand it, and being a Navy veteran has not changed that one bit. But then, I don't remember it being served in any of the galleys I frequented.

Sep 28, 2011
FrauMetzger in General Topics

(In My Best Jan Brady Whine) "Panko! Panko! Panko!"

I have to confess, I hate wearing gloves, but this is one of the times I do it anyway. And of course, when I'm prepping food that will not be cooked by the customer. But tiny shards of panko can do quite a number on latex. I love your analogy, that's exactly what it's like!

Sep 17, 2011
FrauMetzger in General Topics

(In My Best Jan Brady Whine) "Panko! Panko! Panko!"

I own a German-style butcher shop, and we use panko by the 25lb bag for schnitzels and cordon bleu, as well as in meatloaves. They fry up incredibly crisp, and so far, everyone's been too pleased with them to complain about the cultural crossover.

The only problem I've had with them is just an occupational hazard. We make hundreds of schnitzel in a batch. The coarseness of the crumbs actually can be very irritating to the hands after the first hour of breading. Oh, the things I go through for my customers!

Sep 13, 2011
FrauMetzger in General Topics

What's the meal made 'specially for you' ...and you have to choke it down?

Wish someone had explained that to me when I visited Denmark! No visit, be it social or business, can be conducted without copious amounts of food being offered. I'm not a Clean Plate Ranger, but I truly enjoyed the food and loved that my hosts were always so genuinely pleased to see me enjoying what was offered. Maybe they were also amused to see such a small person pack away such an alarming amount of food! Well, it was very cold, and I needed the extra insulation!

Aug 08, 2011
FrauMetzger in Not About Food