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Chefpaulo's Profile

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What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

OK, gang. I can take a hint. Here it is:

Tangerine Buttermilk Pound Cake - Gourmet Magazine (date ?)

For two 7.5x3.5x2.5 loaves, butter and flour loaf pans and heat oven to 350 degrees.

Chop the peel of three tangerines. (I also use a paring knife to scrape off the bitter white pith before chopping.)In a food processor, grind the peel fine while gradually adding 2 cups of granulated sugar.

In a mixer with paddle attachment, cream 2 sticks (1 cup) of softened unsalted butter. Gradually add the sugar/peel blend and beat at high speed until fluffy.

With the mixer running on medium, add four large eggs (room temperature)one at a time and beat well.

In a separate bowl, sift 2 and 1/2 cups of all-purpose flour with 1/2 tsp. baking soda, 1/2 tsp salt and 1 tsp. baking powder.With mixer running, alternately add the flour mixture with 3/4 cup of buttermilk until blended.

Divide the batter between the pans and bake for 45 to 50 minutes. Cool on a rack.

Yes, buttertart, it is divine. Gourmet suggested that you serve with tangerine segments. I can do better. With two loaves, you can have one for the minors and one for the grown-ups. My idea.....

I was thinking of sprinkling 1/3 cup of the exquisite Belgian tangerine liqueur, Mandarine Napoleon,(unavailable here in Dark Ages Pennsylvania) over the loaf and covering with foil to chill for a few days to make a Tangerine Baba. With fresh whipped cream, sliced tangerine segments (looks better than just a whole segment)and a fine dusting of 10x sugar, now that is fitting homage to the humble tangerine!
CP

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I subscribed to 'Gourmet" for 20 years until they went belly up. I found a recipe from the early 80's for the Tangerine Buttermilk Pound Cake that has about 10 minutes left in the oven as I write. Aroma is delicious.
CP

Why Does Ketchup on a Hot Dog Piss People Off?

Eerily reminiscent of 1980's edicts on "political correctness." Now we have culinary correctness in the back yard and the ball park, along with caveats about age boundaries marking culinary maturity. I have a few comments about the half-baked macaroon who thinks putting cheap-ass yellow mustard on a hot dog is the paragon of gustatory refinement.

Feb 28, 2015
Chefpaulo in Features

French Onion Soup

My mom took lessons from Madeleine Kamman and that's when I first understood the depth of preparation of this exquisite soup. No, I don't care about the thickest cheese manhole cover slathered on top but the rich broth and browned onions that simmer with marrow bones overnight to savor the following evening. Where might I find this in the area? I'll drive within 30 miles for the real deal.
CP

Feb 24, 2015
Chefpaulo in Philadelphia

Is it necessary to clean the inside of new salt and pepper shakers before using them?

The thought never crossed my mind. Ever.
Doorknobs, public toilets, grocery cart handles and sneezing babies in Walmart pose greater risk, IMHO.
CP

Feb 23, 2015
Chefpaulo in Cookware

Would You Name Your Kid Nutella?

Moon Unit and Dweezil Zappa probably would - or worse.

Jan 27, 2015
Chefpaulo in Food Media & News

Oh my!!! Blizzard coming....what to do....

A most generous offer but I have all I can use. You're still invited for potato and leek soup, arugula salad, poached salmon, wild rice timbales and chocolate hazelnut torte. That is my idea of a snow day feast.
CP

Jan 26, 2015
Chefpaulo in General Topics

Oh my!!! Blizzard coming....what to do....

Why is it that everyone talks about the weather but nobody ever does anything about it?

Jan 25, 2015
Chefpaulo in General Topics

Oh my!!! Blizzard coming....what to do....

You're more than welcome, if you can find me! Even MapQuest puts me in the middle of the woods, in a cave under a rock.
Not true.
CP

Jan 25, 2015
Chefpaulo in General Topics

Oh my!!! Blizzard coming....what to do....

The main benefit of being self-employed: when I call in sick, I know I'm lying. LOL!

Jan 25, 2015
Chefpaulo in General Topics

Oh my!!! Blizzard coming....what to do....

And a good boozy bread pudding with creme caramel sauce.

I have potato and leek soup under construction and bread rising. Fortunately, I work from home but clients will most likely cancel for tomorrow since I'm so isolated out here. Actually, I hope they do. Sleep late, bake bread, light a fire, eat soup, watch snow fall while listening to Vivaldi and crack open the Armagnac. That's the plan for the day. We all need one of those once in a while.
CP

RIP Toner's Beef & Ale

That's sad. I remember it since childhood when Ft. Washington was just Toner's, the Fort Washington Hotel, the Gulf and Sunoco stations, and the Buick dealer. That was about it.

Hamilton's Grill Room

Ummm...I think that's called theft...at least in Pennsylvania.
CP

Jan 11, 2015
Chefpaulo in New Jersey
1

Hamilton's Grill Room

Charge you how much if you don't show for goods and services not rendered?

IMHO, Hamilton is not worth it. Been there, done that. Just avoid, avoid, avoid.

CP

Jan 11, 2015
Chefpaulo in New Jersey

Foodie is Now a Banished Word!

I done did love watching Joos-tan all dolled up in his suspenders make his cajun specialties. Miss him, and how knew exactly how to measure out one teaspoon of salt without a spoon - he done did.
CP

Jan 11, 2015
Chefpaulo in Not About Food

Foodie is Now a Banished Word!

No problem with it here. I am a gourmet but not a gourmand. Gourmets unite and be proud of being foodies! Gourmands go to Applebee's, pig out and stay there.

Oh....and I see that the North American bastion of political correctness, Lake Superior State University, made this determination. Never heard of it until today.
CP

Jan 11, 2015
Chefpaulo in Not About Food
1

What happened to Kelchner's?

Kindly edify us anti-Zuckerbergs.
I have avoided Facebook for seven years and refuse to log in. Yet, I'm still spammed.
CP

Jan 10, 2015
Chefpaulo in Philadelphia

What happened to Kelchner's?

You expect they would admit to that? Same old familiar Kelchner's label. "You can fool some of the people...." oh, you know the rest. Remember when Breyer's ice cream was actually pure ingredients? Look what has been surreptitiously added, deleted and modified over the years.
The same thing happening here. The Kelchner's cocktail sauce of last week is nothing like it was a year ago.

Jan 09, 2015
Chefpaulo in Philadelphia

Mainland Inn

Let's work on it.
CP

Jan 09, 2015
Chefpaulo in Philadelphia
1

What happened to Kelchner's?

And some lemon or lime juice with a few drops of Tabasco.
CP

Jan 09, 2015
Chefpaulo in Philadelphia
1

What happened to Kelchner's?

Agree. I have no complaints about the horseradish but the cocktail sauce has been dumbed down. Not the cayenne zing (there was more there than just horseradish)of last year. Will explore the tartar sauce next.

Remember back in the 70's when Famous Amos cookies were still under Wally Amos' supervision until he sold? They were THE best commercial bakery around. Now....what? Kelchner's seems to be going the same road to guargumdom (my neologism.)
CP

Jan 09, 2015
Chefpaulo in Philadelphia

What happened to Kelchner's?

The label now says Allentown and the flavor is totally different. Enough evidence of a sell-out for me. Caveat emptor!
CP

Jan 08, 2015
Chefpaulo in Philadelphia

What happened to Kelchner's?

I bought a large jar of Kelchner's cocktail sauce (as I've done for decades) and it tasted NOTHING like it used to. Relatively bland and no zip from the horseradish. I then noticed that they are no longer in Dublin, PA but now in Allentown. Did they sell out and we are now getting the sub-standard replacement designed for the chain supermarket crowd?
Kelchner's! You've lost a loyal customer with your downgrade!
CP

Jan 08, 2015
Chefpaulo in Philadelphia

Mainland Inn

So....anyone been yet?
I'm thinking about a cautious bar tasting this Saturday around six. Any Hounds interested in joining me?
CP

Jan 08, 2015
Chefpaulo in Philadelphia

1975-1976 La Choy Soy Sauce TV commercial

If La Choy does that to your teeth, I'll pass.

Jan 06, 2015
Chefpaulo in Food Media & News

Mainland Inn

Are the stainless containers (bottom frame) a menu item? LOL! Couldn't we get a pic of something other than the condiment bar?

I think some of these farm-to-table chefs need a bit of writing assistance. Those Fitler pics would not get me in there (Hear that, Rob???)

Jan 03, 2015
Chefpaulo in Philadelphia
1

too old for cooking school?

Pastry and culinary students have very different personalities. Early day pastry making is much more sedate, planned and orderly than evening culinary service.

Either way, live your passion but make sure you have the energy.

Jan 03, 2015
Chefpaulo in Not About Food
1

Mainland Inn

The menu is downright bizarre! Where does the name of the dish end and the ingredients begin? Capital letters and different fonts might help. I hope chef cooks better than he writes.

Its also risky to be opening while "still hiring for all positions." Despite all the delays, this opening doesn't sound well planned.

Mainland Inn

The under-construction website says that opening day is tomorrow - January 2nd.
However, I'd never go until they work out the kinks. Sounds like there's been over a year's worth.
CP

Jan 01, 2015
Chefpaulo in Philadelphia

Accommodating a Party Guest-What is Reasonable?

Would a food tray even make it to the party? Bariatric surgery may be the only remedy here.
I appreciate the suggestions to accommodate and make him comfortable but his behavior is so anomalous, the rights of society may have to take precedence.There's no reason anyone should have to leave a function unsatisfied because one guest can't be.

Dec 31, 2014
Chefpaulo in Not About Food