Bio Marmot Ointment CHF 21.- delivered in Altdorf and surrounding areas, or by mail CHF 26.-,
By mail in Europe and the USA CHF 34.-
Saturday, January 19, 2019
Bio Marmot/Murmeli Salbe/Ointment
Wednesday, January 16, 2019
Making sense of Sodium/Salt
MAKING SENSE OF SODIUM/SALT
Sodium is an essential MineralSodium is very vital to human life.
It is in every cell in your body. It’s required for muscle contraction and fluid balance. Your body can’t make and you can’t live without it, but too much is not good as it is associated with elevated blood pressure. So, sodium is an important nutrient in your diet, yet one that needs to be moderated. According to the Dietary Guidelines for people, the average adult should consume no more than 2,300 milligrams of sodium per day. For those with high blood pressure, 1,500 milligrams is the limit.TOO MUCH OF A GOOD THING
research shows that people are eating too much of this vital mineral. We take in about 4,000 milligrams of sodium per day in the form of sodium chloride, commonly known as table salt. Yet, our over-consumption of salt is generally not from what occurs naturally in many foods, or what we add in cooking or sprinkle at the table. According to the Dietary Guidelines for the average person, we get 77% of our sodium intake from processed food. Many frozen prepared meals have a full day’s supply of sodium.There are many choices you can make at work and home to help control how much sodium you and your family consume every day. here are some tips:
°Purchase whole unprocessed foods°Look for low sodium foods(less than 140 milligrams per serving)
°Choose canned foods with no salt added.
°Select lean meats, poultry, and fish over canned or further processed proteins.
°Cook pasta, rice, cereals and other whole grains without added salt.
°Try salt-free seasoning blends.
°Avoid prepared sauces, mixes & marinades.
°Make your own sauces and marinades using salt-free seasoning.
°Experiment with other herbs and spices to add flavor to your meals.
°Train your children to enjoy a low sodium lifestyle.
THERE ARE SOME TIPS TO SEASON YOUR FOODS:
Preference for salt as a seasoning is actually learned or acquired. You can modify your taste for salt over time by using other flavorings.
FRESH OR DRIED HERBS
-add fresh herbs near the end of cooking.-Dried herbs taste best when cooked at least 30 minutes.
-Try fresh or dried rosemary tossed with washed, quartered, new potatoes mixed with garlic and olive oil and baked.
GRATED FRESH GINGER OR HORSERADISH
-Try either in a stir-fry or add equal parts to plain low-fat yogurt and low-fat sour cream for a zesty dip.CITRUS ZEST OR JUICE
-Use to poach fish or poultry or add to cooked vegetables.TOASTED SEED/NUTS
-Sprinkle over salad or cooked vegetables.VINEGAR AND SEASONED VINEGAR MADE WITHOUT SALT
-Sprinkle over salad or cooked vegetables.DRY MUSTARD
-Use as part of a seasoning rub for meat, fish or poultry.HOT PEPPERS
-Add to any dish that needs some zing.LOW SODIUM BOUILLON
-Cook vegetables in liquid or use as the base for a sauce.PESTO
-made with herbs, toasted pine nuts, fresh garlic and olive oil added to cooked pasta. NATRIUM / SALZSinnvolles benützen von Natrium/Salz
Natrium ist ein essentielles Mineral
Natrium ist sehr wichtig für das menschliche Leben.Es ist in jeder Zelle in Ihrem Körper. Es ist für Muskelkontraktion und Flüssigkeitshaushalt erforderlich. Ihr Körper kann nicht machen und Sie können nicht ohne ihn leben, aber zu viel ist nicht gut, da es mit erhöhtem Blutdruck verbunden ist. Also, Natrium ist ein wichtiger Nährstoff in Ihrer Ernährung, aber einer, der moderiert werden muss. Gemäß den Ernährungsrichtlinien für Menschen sollte der durchschnittliche Adukt nicht mehr als 2.300 Milligramm Natrium pro Tag konsumieren. Für diejenigen mit hohem Blutdruck sind 1.500 Milligramm die Grenze.ZU VIEL DES GUTEN
Untersuchungen zeigen, dass Menschen zu viel von diesem lebenswichtigen Mineral essen. Wir nehmen etwa 4.000 Milligramm Natrium oer Tag in Form von Natriumchlorid, allgemein bekannt als Tafelsalz. Aber unser übermäßiger Salzkonsum ist im Allgemeinen nicht das, was in vielen Lebensmitteln natürlich vorkommt, oder was wir beim Kochen hinzufügen oder am Tisch streuen. Gemäß den Ernährungsrichtlinien für die durchschnittliche Person erhalten wir 77% unserer Natriumaufnahme aus verarbeiteten Lebensmitteln. Viele gefrorene Fertiggerichte haben einen ganzen Tag lang Natrium.BE SODIUM SMART bei der Arbeit und zu Hause
Es gibt viele Möglichkeiten, die Sie bei der Arbeit und zu Hause treffen können, um zu kontrollieren, wie viel Natrium Sie und Ihre Familie jeden Tag zu sich nehmen. hier sind einige Tipps:° Kaufen Sie ganze unverarbeitete Lebensmittel
° Suchen Sie nach Lebensmitteln mit wenig Natrium (weniger als 140 Milligramm pro Portion)
° Wählen Sie Konserven ohne Salzzusatz.
° Wählen Sie mageres Fleisch, Geflügel und Fisch über konservierte oder weiterverarbeitete Proteine.
° Koche Nudeln, Reis, Bier und andere Vollkornprodukte ohne Salzzusatz.
° Versuchen Sie salzfreie Gewürzmischungen.
° Vermeiden Sie zubereitete Soßen, Mischungen und Marinaden.
° Machen Sie Ihre eigenen Soßen und Marinaden mit salzfreier Würze.
° Experimentieren Sie mit anderen Kräutern und Gewürzen, um Ihren Mahlzeiten mehr Geschmack zu verleihen.
° Trainiere deine Kinder, um einen natriumarmen Lebensstil zu genießen.
Hier sind einige Tipps, um Ihre Lebensmittel zu SAISON:
Präferenz für Salz als Gewürz ist tatsächlich gelernt oder erworben. Sie können Ihren Geschmack nach Salz im Laufe der Zeit ändern, indem Sie andere Aromen verwenden.* FRISCHE ODER GETROCKNETE KRÄUTER
-add Frsh Kräuter kurz vor Ende des Kochens.
- Trockene Kräuter schmecken am besten, wenn sie mindestens 30 Minuten gekocht werden.
-Trocken frischen oder getrockneten Rosmarin mit gewaschenen, geviertelten, neuen Kartoffeln mit Knoblauch und Olivenöl gemischt und gebacken.
GERITTER FRISCHER GINGER ODER HORSERADISCH
-Sty entweder in styr-fry oder fügen Sie gleiche Teile zu einfach fettarmer Joghurt und fettarme saure Sahne für einen pikanten Dip.
ZITRUS ZEST ODER SAFT
-Verwenden Sie, um Fisch oder Geflügel zu pochieren oder zu gekochtem Gemüse hinzuzufügen.
Gezuckerte Samen / Nüsse
-Sprinkle über Slad oder gekochte Gemüse.
ESSIG UND SESSONED VINEGARS OHNE SALZ
-Sprinkle über Salat oder gekochte Vegtables.
TROCKENER SENF
-Verwenden Sie als Teil einer Gewürzmischung für Fleisch, Fisch oder Geflügel.
SCHARFE PEPPERONI
-Zu jedem Gericht hinzufügen, das etwas Zing benötigt.
NIEDRIGES NATRIUM BOUILLON
- Gemüse in Flüssigkeit garen oder als Grundlage für eine Soße verwenden.
PEST
- mit Kräutern, gerösteten Pinienkernen, frischem Knoblauch und Olivenöl zum Kochen zubereitet
The Joy of Carbohydrates:Beans!
THE JOY OF CARBOHYDRATES: BEANS!
Are you kidding me?! A bean tasting of cooked dried seeds?Can food associate, (especially in Latin America), worldwide with hearty appetites be worthy of such an earnest consideration?
To clear the palate between varieties does one clear it with water or nibble on bread?
Neither one really. Just gather a bunch of folks or participants, cook a variety of colorful beans in different styles and methods and then discover why beans are the essential ingredient in the most popular dishes in homes and restaurants in so many cultures around the globe.There are about 15,000 species of Leguminosae, the huge group to which all beans, peas, and lentils have a membership to.
I personally have only tasted maybe a dozens of varieties myself: the black bean, (of which I included some recipes of mine on my website) I tried adzuki beans, the ovals much admired by the macrobiotic aficionados; black-eyed peas, I got introduced to that one in Bermuda where they make a mean rice with black-eyed peas, and is a favorite in the south; black beans, the ebony-colored rounds, the large and small favas, a Middle Eastern staple; the garbanzos, also called chickpeas, a West Indian favorite, the Great Northern whites, the American answer to French Haricots and Italian cannelini.the navy or pea beans, the star attraction in the Boston Baked Beans pot. Then there are the pink beans, much used in the cooking of Puerto Rico and of course the pinto beans, a basic of Mexican cuisine. Let's not forget the small white beans, the key ingredient of a fantastic Italian Pasta e Fagioli soup.
Longevity
Beans do not last forever. After about a year on the shelf, they lose much of their flavor and take longer to cook.The Winner
The winner in terms of full-bodied satisfying flavor was, surprisingly to some of us, the pale ochre-colored soybean. It is undoubtedly the strongest tasting bean of the varieties sampled. Properly cooked, the soy bean’s grain is so closely knit that its texture is just like that of butter.Only the hardiest of them -the garbanzos, soy, and favas - have enough individuality to transcend other flavors.
Nutritious
Beans are nutritious, too. All except the soy are low in fat, virtually cholesterol-free and contain varying amounts of vitamins, iron, and minerals. They are an amazingly inexpensive source of protein, which, albeit incomplete, can easily be made whole by serving the beans with a complimentary whole-grain dish or small quantities of full-protein foods such as meat, eggs or cheese.The Negative Part
Perhaps, then, their only drawbacks are that they take hours to prepare and cook and are by reputation, a tad unglamorous.Here are some Tips for Cooking Beans
°Always use fresh water to cook beans, Discard the soaking water, which contains water-soluble oligosaccharides, the gas-producing villains.°Do not add acidic ingredients- such as lemon juice, vinegar or tomatoes- until the beans are already tender, or the cooking time will be lengthened and the beans will remain tough.
°Always keep beans covered with liquid as they cook but do not add any more than necessary or they can become water-logged and their flavor will diminish.
Wieso kein Englisch für medizinische anweisungen?!
What about English here in Switzerland?
My wife and were walking through town the other day and we noticed that in every shop display window there where advertisements in English; names such as "On Sale", "Free Delivery", "Free Gift", "We are Open", "Malls & Shopping Centers", "Two for One", "Hot Wheels", "Special Christmas", "Sweatshirts", "Must Haves","Electro Beauty", "Going Out of Business Sale" etc. and many more, to many to mention!When you purchase an electronic item online or a piece of furniture in Ikea there is every possible language listed on that instruction page and when you go to the airport or the train station in Zürich all the signs are also in English all over the place!
God forbid you are sick and can't read the instruction on your medicine package!
When we arrived home ( by the way she has a bad cold) my wife reached for the five different packages of medicine, three of them she already had in our medicine cabinet, the other two she received earlier that morning by her doctor, now she trying to decide which of the five she should use, however, the only languages listed on all 5 of the packages were German, French and Italian.Now it isn't anyone fault or problem she doesn't speak enough German to understand what it says, but in lieu of all the English written all over the cities, and everyone basically speaks some English in this country one would think the pharmaceutical companies would consider writing the instructions in English as well. Let's assume I am a tourist, in the first half of 2018 the Swiss hotel industry recorded 18.4 million overnight stays in Switzerland! How many of those tourists you think went to a pharmacy during their stay in Switzerland, and unless they speak one of the 3 languages listed they would have no clue what to do with their medicine. Most of these tourists are from Indonesia, China, England, and the North American continent.
And what about all the Immigrants and refugees, most of them speak English, certainly not French, German and Italian.
If any pharmaceutical executive should be reading this, which is very unlikely, or you know someone in that business, tell them to spend another few euro on ink and add English to all of the over the counter and prescription drugs!
Three different drugs, two pages, back and front, full of instructions and information, but no space to add a few basic English instructions?[gallery ids="2675,2673,2671"]
Traveling with Food Allergies
Managing an allergic reaction is hard during your travels, however, these preventive steps will assist you to explore preparation culture and keep you healthy.
If you are allergic to gluten and even have a light farm allergic reaction, and albeit I’m a frequent individual traveler, it’s not invariably obvious what dishes have either (or both!) once I’m in an exceedingly new place and consumption of unknown foods.Dr. Alyson Pidich, the medical director of the Ash Center, in the big apple NY, and a food allergy specialist, is allergic to shellfish and, like me, knows firsthand that even so-called “safe” foods will have trace allergens that may cause you to sick.
So what’s an allergic reaction sufferer and voyager to do? Here are some of Dr. Pidich’s tips, all of that she keeps high of mind for her own travels.
Carry a food allergy card in multiple languages
Have a card handy that lists your food allergies within the language or languages are spoken at your destination. You can create your own cards with simple notecards or sturdy paper,Make sure that your cards clearly list what foods you can’t eat, instead of simply stating what you’re allergic to. For example, my allergic reaction cards don’t simply say that I’m allergic to protein and farm, they say that wheat and wheat-based products such as soy and anything containing milk, including yogurt, are off-limits.
Similarly, Dr. Pidich’s cards say that she can’t eat clams, shrimp and lobster. She learned the difficult way, necessary to be super specific on her cards: her allergic reaction card, once she traveled to Tulum, MX many years ago, simply stated in Spanish that she was allergic to shellfish, however, she was served a dish with shrimp causing her hives everywhere on her body.
Order with an abundance of caution
This may sound obvious, however, in a perfect situation, you mostly travel with allergic reaction cards and therefore the folks serving you perceive what you’re not allowed to eat.But say you forget your cards, or think “oh, this looks fine” because your trigger foods aren’t on the ingredients list. Dr. Pidich sais you simply still shouldn’t assume that what you’re consuming is safe. Certain foods and drinks, especially, as well as sauces, dressings, soups, and cocktails hide common allergens such as wheat, nuts, dairy, and shellfish.
Restaurant cooks, most often, use flour to thicken sauces, for example, while soups can have shellfish broth, and dressings are blended with soy sauce or nut oils. Ask any vegetarian it ’s surprise and shock once their dressing has cheese in it or the petite marmite has been ready with chicken stock, then you’ll understand what it’s like. In short, notwithstanding you think that you’re being cautious, be extra cautious.
Travel with a food supply
There’s nothing worse than going hungry on your trip as a result of you which you can’t notice enough safe food to eat. Dr. Pidich suggests packing many snacks and many meal replacement choices on your trip if you can.Consider nonperishable snacks that are carry-on safe, like fine-grained macromolecule shakes (go for pea macromolecule powder as a result of it’s simple digestion and therefore the least matter, compared with other, typically whey-based, powdered proteins), low-sodium jerky, low-sodium powdered soups that can be rehydrated with hot water, roasted chickpeas, nuts (as long as you’re not allergic to nuts!), and dried fruits or crisp vegetables.
Consider a bedroom or an Airbnb with a room
Having access to a room suggests that you'll have the possibility to prepare some meals for yourself. This additionally cuts down on the strain of not having the ability to search out allergy-safe food to eat.Take your allergic reaction card with you after you go food searching in order that the folks acting at the grocery store or farmers’ market are able to steer you far from something you’re allergic to, and make sure to follow our general tips to stay healthy while traveling.
Don’t forget your allergic reaction drugs (but carry them legally)
Even if your allergic reaction isn’t severe, you shouldn’t leave home while without your allergic reaction drugs. Sure, you’ll be happy to have it just in case you have got an uncomfortable reaction like hives or haptic sensation, but you shouldn’t assume you can buy what you need locally, depending on where you go.In most common destinations you can, but Dr. Pidich states that it is prudent to pack some in your carry-on. If you have got a travel companion, have them carry an additional dose or 2 of the drugs just in case you lose yours. The same goes for an Epi-Pen if you employ one. Finally, make certain you acquaint yourself together with your destination’s rules and rules regarding prescription (and nonprescription) medication, thus you’ll be able to pass customs together with your drugs.
The Swiss regional comfort foods you just have to try
The Swiss regional comfort foods you just have to try (as published in THE LOCAL.CH)
[caption id="attachment_2765" align="alignleft" width="620"]
The Aargauer Rüeblitorte Photo. Ulrich Koepf[/caption]
Swiss chef Ulrich Koepf has worked all over the world but his favorite dessert remains a cake from his home canton of Aargau. Here, he takes us on a culinary tour of Switzerland, picking out the local dishes you should look out for.
Switzerland’s food is heavily influenced by the fact that this small country is surrounded by five other nations, all of whom have their own signature dishes. These specialties show how influences from France, Germany, Italy, Austria, and Lichtenstein crossed the border into Switzerland.
Canton Uri: Ryys und Boor
Photo: Ulrich Koepf[/caption]
One of the most significant culinary influences is from Italy. During the building of the Gotthard tunnel from 1871 to 1882, Italian workers used to share their risotto with the Swiss workers. The Swiss then added potatoes and leeks to it in order to create a more substantial, heavier meal to get them through the day working in the tunnel.
That is how the dish Ryys und Boor (rice and leeks) was created which is still today a specialty in the canton of Uri where you find the northern entrance of the Gotthard tunnel.
Canton Zurich: Schnitzel
[caption id="attachment_2767" align="alignleft" width="300"]
Photo: Ulrich Koepf[/caption]
Photo: Ulrich Koepf[/caption]
In the German-speaking regions of Switzerland, popular items such as pork Schnitzel with French fries, veal Julienne with mushrooms in a cream sauce served with potato hash browns (Rösti) are likely influences from Germany and Austria, according to cookbook author Alice Vollenweider, who discovered old recipes from the 19th century which described Geschnetzeltes (Schnitzel). But it was not until 1947 when today’s version of Zürcher Geschnetzeltes (Zurich-style Schnitzel) appeared in a cookbook by Rosa Graf.
Canton Aargau: Schnitz und Drunder and Rüeblitorte
[caption id="attachment_2768" align="alignleft" width="300"]
Photo: Ulrich Koepf[/caption]
Photo: Ulrich Koepf[/caption]
I was born in the northern Swiss canton of Aargau, and one of the food items I grew up with is a dish called Schnitz und Drunder, a one-pot dish consisting of potatoes, bacon, dehydrated pear, and apple sections. A rough translation would be ‘sections and stuff’.
During my childhood when times were rough and we couldn’t afford to buy meat my mother came up with a shortcut of this dish by using leftover bread slices toasted in butter and then she added steamed apple sections to it and mixed it all up. It always did the job by filling our bellies!
For dessert, there was Aargauer Rüeblitorte, a local carrot cake which derives from the name Rüebliland (‘root’ land) since in the 19th century the people living in the region around the capital of Aargau mainly cultivated root vegetables, especially turnips.
My favorite dessert in the world also originated in Aargau. It’s called Bundesrat Schaffner Torte and was created for a newly elected federal councilor by the name of Schaffner back in 1961 when the small community of Graenichen organized a reception for him and the baker/confectioner Ernst Wolleb created this special cake consisting of multiple layers of meringue, cream, and sponge.
When I tasted this cake the first time it almost blew my mind, the texture was absolutely amazing, light, fluffy and not too sweet, it was like having angels dancing on your tongue! It is still a popular dessert in most parts of Switzerland but sold under a different name and in my opinion not quite like the original.
Canton Vaud: Ramequin and saucisson en croûte
[caption id="attachment_2769" align="alignleft" width="300"]
Photo. Ulrich Koepf[/caption]
Photo. Ulrich Koepf[/caption]
Should you be traveling through the French-speaking regions of Switzerland you will note the influence of neighboring France, especially the Alsace region.
My friend Patrick Calvetti and his family own a restaurant in the village of Orbe in the canton of Vaud where he cooks many specialties with French influences. One is Ramequin, which consists of slices of white bread baked with regional cheeses, covered with a tasty seasoned egg and milk mixture poured over the whole dish before baking.
Another is saucisson en croûte, a well-seasoned pork sausage, poached in a broth with seasoning, leeks and white wine, then wrapped in a pizza or pastry dough and baked for about 30 minutes. Mustard is then added to the broth and thickened with egg yolks to be served as a sauce with the sausage.
Canton Neuchâtel: Jacquerie Neuchateloise
From the canton of Neuchâtel comes Jacquerie Neuchâteloise, a one-pot dish consisting of Sauerkraut (choucroute), bacon, seasonings and white wine from the Neuchâtel vineyards served with chicken breast. The sauerkraut is slowly cooked with the bacon and white wine, thickened by adding a grated fresh potato, and then served with chicken breast braised in white wine. A sauce is made by adding garlic, butter, anchovies cream and parsley.
Geneva: Lac Léman (and elsewhere): Filet de perch
Photo: Ulrich Koepf
Personally one of my favorite foods in Switzerland is a local fish from the lakes all across Switzerland such as Egli filet (perch), sautéed in butter with toasted almonds, lemon and parsley served with steamed potatoes and wilted garlicky spinach. Yum yum!
Bon Appetite, Buen Provecho, Guten Appetite, Buon Appetito! A version of this article was previously published on Ulrich Koepf’s blog.
The Story of tea
Discovered 5000 years ago!
Originally tea comes from China. It is estimated that the tea plant was discovered there almost 5000 years ago. This was a well-kept secret for a long time because it was not until 700 AD that tea was grown in Japan.In the 17th century in Europe
The first tea-boxes finally arrived in Europe at the beginning of the 17th century with the merchant fleets of the Dutch and British colonial rulers. Tea is prepared mainly from the uppermost leaves and leaf buds of the tea plant, which belongs to the genus of the camellia family. It likes to grow wherever the climate is humid and warm.China, India, Sri Lanka, and Kenya
Main growing areas are China, India, Sri Lanka, and Kenya. After picking, which happens in most cases by hand, the tea leaves are withered, rolled, fermented, dried and sorted. In contrast to coffee, which is carried out in raw form, the tea leaves are already processed on the plantations and exported as finished tea. Generally, tea is divided into four types: green tea, white tea and oolong tea, each of which is infused with about 80 ° C of hot water, and black tea, for the preparation of which boiling water is used to achieve full flavor development.There are countless varieties per tea species, e.g. Assam and Darjeeling (both black teas) or Sencha (green tea). In the German language, they also describe tea-like infusion drinks such as herbal tea, fruit tea, and Rooibuschtee as tea. Also common are flavored teas, smoke teas or roasted teas. Tea is mainly consumed in the form of loose tea leaves or as a portioned tea (tea bag), more rarely as a powder or in a compressed form.
The trade names
In the trade a number of names are common, in addition to the type of tea also provide information about the leaf size and appearance of the leaves: orange, pekoe, broken, fannings or dust. This results in abbreviations such as FOP, TGFOP, BOPF, which as well as the notes "First Flush" (first harvest in spring) and "Second Flush" (second harvest at the end of May) function as quality terms.Regional Comfort Foods of Switzeralnd
In the German-speaking regions of Switzerland popular items such as Pork Schnitzel with French fries,VealJulienne with mushroomsin a cream sauce served with potato hash browns (Roesti)are more likely influences from Germany and Austria according to cookbook author Alice Vollenweider whom discovered old recipes from the 19th century in which this Geschnetzeltes was described in, it was not until 1947 though when today’s version of Geschnetzeltes Zürich Styleappeared in a cookbook by Rosa Graf.
During my childhood when times were rough and we couldn’t afford to buy meat my mother came up with a shortcut of this dish by using leftover bread slices toasted in butter and then she added steamed apple sections to it and mixed it all up. It always did the job by filling our bellies!
For dessert there was Carrot Cake Argoviastyle, this carrot cake derives from the name “Rüebliland” ( carrot land) since in the 19th century the people living in the region around the capital of Aarau, were I was born, mainly cultivated turnips.
My friend Patrick Calvetti and his family own Restaurant de la Croix d'Or in the village of Orbe, situated between the Lake of Neuchatel and Lac Leman (Lausanne); his weekly specialties feature such items as; Ramequinthis consists of slices of Whitebread overbaked with regional cheeses, the taste and flavor is derived from a tasty seasoned egg & milk mixture poured over the whole dish before baking. The Saucisson en Croûteis a well-seasoned pork sausage, poached in a broth with seasoning, leeks, and white wine, it’s then wrapped in a pizza or pastry dough and baked for about 30 minutes, mustard is then added to the broth and thickened with egg yolks to be served as a sauce with the sausage.
From the Canton of Neuchatelcomes Jacquerie Neuchateloisethis is a one-pot dish consisting of Sauerkraut (choucroute) bacon, seasonings and white wine from the Neuchatel vineyardsserved with chicken breast. The slowly cooked sauerkraut with the bacon and white wine, thickened by adding a grated fresh potato is then served with chicken breast braised in white wine, a sauce is made by adding garlic, butter, anchovies cream, and parsley, and then served together with the sauerkraut and bacon.
My favorite dessert in the world originated in my home Canton of Argovia, it’s called “Bundesrat Schaffner Torte” it was created for a Federal Council by the name of Schaffner back in 1961 when the small community of Graenichen organized a reception for the newly elected Federal Council Schaffner from Graenichen.
For this special occasion, the baker/confectioner Ernst Wolleb created this special dessert.
The cake consists of multiple layers of Merengue, cream, and sponge.
When I tasted this cake the first time it almost blew my mind, the texture was absolutely amazing, light, fluffy and not too sweet, it was like having angels dancing on your tongue!
The cake is still today a popular dessert in most parts of Switzerland but sold under a different name and in my opinion not quite like the original.
Of course let’s not forget the prime cuts of Swiss beef, veal, lamb and chicken all bred in Switzerland! and the famous Vermicellesdessert!
Should you be interested in any of the recipes from this article please send me an email and I will be happy to provide them for you.
Bon Appetite, Buen Provecho, Guten Appetite, Buon Appetito
Ulrich Koepf
koepfu@yahoo.com
Ulrich's Food and Travel Blogs
Where it all Started
I was born in the Canton of Argoviain the Nord of Switzerland, one of the food items I grew up with is a dish called Schnitz und Drunder,a rough translation would be Sections and Stuff, it is a one pot dish consisting of potatoes, bacon, dehydrated pear, and apple sections.During my childhood when times were rough and we couldn’t afford to buy meat my mother came up with a shortcut of this dish by using leftover bread slices toasted in butter and then she added steamed apple sections to it and mixed it all up. It always did the job by filling our bellies!
For dessert there was Carrot Cake Argoviastyle, this carrot cake derives from the name “Rüebliland” ( carrot land) since in the 19th century the people living in the region around the capital of Aarau, were I was born, mainly cultivated turnips.
The Diversity of Foods
Should you be traveling through the French-speaking regions of Switzerland you will note the influence of neighboring France especially the Alsace region.My friend Patrick Calvetti and his family own Restaurant de la Croix d'Or in the village of Orbe, situated between the Lake of Neuchatel and Lac Leman (Lausanne); his weekly specialties feature such items as; Ramequinthis consists of slices of Whitebread overbaked with regional cheeses, the taste and flavor is derived from a tasty seasoned egg & milk mixture poured over the whole dish before baking. The Saucisson en Croûteis a well-seasoned pork sausage, poached in a broth with seasoning, leeks, and white wine, it’s then wrapped in a pizza or pastry dough and baked for about 30 minutes, mustard is then added to the broth and thickened with egg yolks to be served as a sauce with the sausage.
From the Canton of Neuchatelcomes Jacquerie Neuchateloisethis is a one-pot dish consisting of Sauerkraut (choucroute) bacon, seasonings and white wine from the Neuchatel vineyardsserved with chicken breast. The slowly cooked sauerkraut with the bacon and white wine, thickened by adding a grated fresh potato is then served with chicken breast braised in white wine, a sauce is made by adding garlic, butter, anchovies cream, and parsley, and then served together with the sauerkraut and bacon.
Federal Council's Favorite Dessert
Personally one of my favorite foods in Switzerland is a local fish from the lakes all across Switzerland such asEgli filet (Perch), sautéed in butter with toasted almonds, lemon and parsley served with steamed potatoes and wilted garlicky spinach.. Yum yum!My favorite dessert in the world originated in my home Canton of Argovia, it’s called “Bundesrat Schaffner Torte” it was created for a Federal Council by the name of Schaffner back in 1961 when the small community of Graenichen organized a reception for the newly elected Federal Council Schaffner from Graenichen.
For this special occasion, the baker/confectioner Ernst Wolleb created this special dessert.
The cake consists of multiple layers of Merengue, cream, and sponge.
When I tasted this cake the first time it almost blew my mind, the texture was absolutely amazing, light, fluffy and not too sweet, it was like having angels dancing on your tongue!
The cake is still today a popular dessert in most parts of Switzerland but sold under a different name and in my opinion not quite like the original.
Of course let’s not forget the prime cuts of Swiss beef, veal, lamb and chicken all bred in Switzerland! and the famous Vermicellesdessert!
Should you be interested in any of the recipes from this article please send me an email and I will be happy to provide them for you.
Bon Appetite, Buen Provecho, Guten Appetite, Buon Appetito
Ulrich Koepf
koepfu@yahoo.com
Ulrich's Food and Travel Blogs
The Restaurant Broadway Stage
Somewhere between the excitement of the Broadway Stage and a December football scrimmage, one finds an extraordinary phenomenon called the Restaurant. Restaurants come in assorted sizes, prices, and themes, yet all have a common creed to serve people every minute of every hour of the day. Restaurants are composites: They are places to fill up, flake out, to celebrate, remember or even forget. To your competitor your restaurant is always filled, and your steal his help. You have the greatest chef, the most cleanly kitchen and real personality bartenders. To your guest, you are a swinger, Party Boy, living the life of Riley. And you think to yourself, as so many do, that someday “When I retire, I am going to open up a little place of my own.” Restaurants live with phrases: “We are two dishwashers short.” “The chef picked up his knives.” and “Do you call this Stroganoff?” Your steady guest of ten years just told you that his steak was cold and tough and that you shall never see him again. It’s the only business that is only as good as your last meal. A restaurant is a smile on your face when you are two waiters short. It’s a new grey suit with cherry stains on the sleeve. It’s shaking hands with the mayor while wielding the plunger. It’s smiling, after two hours sleep, at a stranger; while your kids ask, “When is Daddy coming home.” Restaurants are Saturday nights, low food cost, Mother’s day, New Year’s Eve, and Brunch on a rainy summer Sunday. Restaurants suffer from freezing rain, weather warnings and most holidays. They hurt at the sight of a competitor's full parking lot, rising prices and the new place being built across the street. A Restaurant demands an attempt to be Cecil B. DeMille and Rogers & Hart, while the script is controlled by your friendly banker. It requires the fitness of an art collector along with the fortitude and skills of a plumber. And yet……a restaurant is the World Series, Super Bowl and Oscar night all rolled into one when you hear those heartwarming words, “It’s the best meal we have ever had, and we’ll be back.”
On the Johann Wolfgang von Goethe Vacation Path
Johann Wolfgang von Goethe a German writer (1749-1832), novelist, diplomat, statesman and civil servant born August 28th, 1749 in Germany. Some of the notable works he did include the Sorrows of Young Werther, Wilhelm Meister’s Apprenticeship, Faust and many more..In addition; numerous literary and scientific fragments, more than 10,000 letters and nearly 3000 drawings by him exist. A literary celebrity by the age 0f 25, Goethe was ennobled by the Duke of Saxe-Weimar in 1782. Goethe’s poems were set to music throughout the eighteenth and nineteenth centuries by a number of composers, including Wolfgang Amadeus Mozart, Ludwig van Beethoven, Franz Schubert, Robert Schumann, Johannes Brahms, Charles Gounod, Richard Wagner, Hugo Wolf, Felix Mendelssohn, Hector Berlioz, Gustav Mahler, and Jules Massenet.
Where he stayed during Travels
The man was a genius..and that brings me to the main objective of my story within, Hotel zum Schwarzen Loewen in Altdorf, Switzerland! A small boutique style hotel in the middle of this quaint, small town of approximately 10,000 inhabitants, Goethe, on his tour to Italy, during which his first major scientific work, the Metamorphosis of Plants, was created and then published, he had to travel through Switzerland in order to get to Italy across the Gotthard pass by means of horse and carriage, those days that was the only way to get to the south of Europe. That is when he stayed at the Hotel zum Schwarzen Loewenaround 1788, the room in which he stayed in is still available today and looks just like the days Goethe visited, the only difference today is the TV and of course the light switch on the wall, however, if you prefer candles as he used then they are available at the front desk for sale, Yankee Candles that is, from the USA!
Since 1532!
This Hotel was built in 1532, then over the course of the years, it has undergone several renovations including in the year 1799 when most of the City of Altdorf burnt down. The Hotel is situated a few yards away from the Wilhelm Tell monument, the famous Swiss hero. There are 16 rooms on two floors, one of them is named after the famous poet “The Goethe Room”. Room rates range from the middle of October until the middle of May from CHF 130 to 200 and from middle of May through the middle of October CHF 150 to 270, prices include continental breakfast which really turned out to be full size little buffet with selections of cheeses, cold cuts, boiled eggs, fruit salad, yogurt and beverages. The latest renovations were done in 2012, including a new bar, lobby area, and restaurant, which combines this almost 500-year-old design with today's modern architecture. During the summer months, guests can enjoy a beautiful terrace behind the hotel for their dining pleasure. The food at the hotel is superb, consistent and innovative, there is a choice of menus for lunch, and a la carte menu with daily specialties for dinner, ranging from such items as premium cuts of meat, fresh seafood, game specialties, pasta and the famous Flammkuchen, a flatbread pizza. Should you visit, or travel through Switzerland I highly recommend that you are taking a side trip to Altdorf. Whether you decide to take the train through the longest tunnel in the world, the Gotthard Tunnel, (just opened in June 2016) it’s 9.3 miles long and takes about 8 minutes from Goeschenen, Switzerland to Airolo, the Italian part of Switzerland, or if you prefer to drive through the tunnel by automobile, or over the Gotthard pass either way it will be an unforgettable experience!
Website: www.hotel-loewen-altdorf.chEmail: info@hotel-loewen-altdorf.chAddress: Tellsgasse 17, 6460 Altdorf, URI Phone: +41(0)41 874 80 80 Swiss Train Schedule info: fahrplan.sbb.ch/bin/query.exe/eAirolo Info:www.myswitzerland.com/de/airolo.htmlAltdorf Tourism Info: www.uri.info/en/localita-turistiche/altdorfAndermatt Vacation Resort: www.andermatt.ch/en/[caption id="attachment_662" align="alignright" width="300"]
The Dinning Room and Bar[/caption][caption id="attachment_660" align="alignright" width="169"]
Front View of the Hotel[/caption][caption id="attachment_661" align="alignright" width="220"]
Wolfgang von Goethe[/caption]
Caesar Hotel (Salad)!
Who really came up with it??
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Hotel Caesar Cardini in Tijuana, Mexico[/caption]History
The salad's creation is usually attributed to restaurateur Caesar Cardini, Italian migrant operating restaurants in the Mexican States and the United States... Cardini was living in near San Diego, California, however, he was additionally operating in Tijuana, MX in order to avoid the restrictions of Prohibition.His daughter Rosa recounted that her father came up with the dish during a Fourth of July 1924 rush depleted the kitchen mise-en-place!
Cardini dealt with what he had, adding the dramatic aptitude of the table-side mixing of the salad by him or one of the chefs.
A variety of Cardini's employees have stated that they invented the dish.
Julia kid same that she had enjoyed one of those tossed salads when she was a young girl in the 1920s.
In 1946, editorialist Dorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini's version:
The big culinary rage in Hollywood—the Caesar salad—will be introduced to New Yorkers by Gilmore's Steak House.
It'sa complicated concoction that takes ages to arrange and contains (zowie!) a lot of garlic, raw or lightly boiled eggs, croutons, romaine, anchovies, parmesan cheese, olive oil, vinegar and plenty of black pepper.According to Rosa Cardini, the first tossed salad Caesar (unlike his brother Alex's Aviator's salad, that was later renamed to Caesar salad) didn't contain anchovies; the slight anchovy derived from the Worcestershire sauce.
Cardini was against putting anchovies in his dish.
In the 1970s, Cardini's daughter stated that the authentic version included whole lettuce leaves, those were meant to be praised by the stem and eaten with the fingers; with boiled eggs and Italian olive oil.Although the first version doesn't contain anchovies, fashionable recipes usually embrace anchovies as a key ingredient, and regularly is blended or emulsified in bottled versions.[
Bottled Caesar dressings are now available in most supermarkets.
The trademark brands "Cardini's", "Caesar Cardini's" and "The Original Caesar Dressing" are all claimed so far to February 1950, although they were only registered decades later, and more than a dozen styles of bottled Cardini's dressing are on the market nowadays, with a variety of ingredients.The Hospitality Dilema
Social Media, Critics & Economic Changes
[caption id="attachment_362" align="alignleft" width="221"]
Ulrich in Cosmopolitan Magazine[/caption]Between 1976 and 2017, having reached the summit of culinary glory with 4 and 5 star awards and recognitions, Epicurean Award, Golden Spoon Award, Chaine des Rotisseur 5 Star Award, (Youngest member ever inducted) at Club 41 in Miami Beach, Cafe September’s, Bistro Mezzaluna, Hot Chocolates and Pa D’s in Fort Lauderdale, Truffles and Martini’s Bistro in Miami,Cafe Picasso, Modern Art Cafe in Mexico and the USA, as chef and Director of Food & Beverages in the DR, I experienced an epiphany.
I served my last meals at Pa D’s in Lauderdale-by-the Sea, USA in 2017 and retired from professional kitchens at the age of 66 in Switzerland, my native country.
I was told that not all chefs can reach the heights of my reputation (a reputation derived over many years of dedication, commitment, and sacrifices for this profession) or, indeed, realize such profound influence at a relatively young age, my weariness of critics was endemic in a business that mostly provides way too much credit to the opinions of the obtuse and the unqualified.
Skilled critics and writers are one thing, however these days, self-proclaimed gourmands with questionable credentials and an online connection have the potential to make or break a restaurant supported by subjective, and on many occasions inaccurate opinions, the increase of the amateur critic became – for skilled chefs, at least – the bitterest of pills to swallow.
Some, bless their well-meaning and ingenuous hearts, instinctively uphold the gushing exaggeration of gastronomic art which all of them, however, mistily comprehend. While others, with equal measures of evading and bias, harm reputations with libelous keystrokes typically bordering on the ridiculous.
Before we continue, let’s get one issue straight. Eating out is not a right. It’s a privilege.
Fun fact: the bulk of the world’s population, according to capitalists live in poverty.And it’s typically the folks cooking, serving, and laundry your dishes that are among the toughest laboring and also the lowest paid in our civilized society.
Sure, you'll have the posh to treat the family to lunch or an evening out at an eating establishment and expect your plan of perfect preparation, but is it
okay to verbally abuse the trembling sixteen-year-old waiter apprentice as a result of you had to wait for a half-hour on a busy weekend night for your table?
Is it okay to terrorize the busy barman of a brand new French bistro as a result of the operators, in their unacceptable excuse, neglected to stock your favorite Bolivian wine?
Immediate and private insults aside, is it really okay to then jump online, keyboard somebody fists flailing, and condemn a complete business, the living of many low-paid, hardworking staff as a result of you are feeling it your right to vent your petty grievances, one-sided tirades, and your personal, narrow-minded views?Sorry, folks, however, a lot of these travel and support websites and any other online rating travesty, is a democracy for the reckless.
Gather a bunch of privileged, self-inflated amateur critics in a very international forum and you’re destined to finish up with no more than a bumbling, semi-literate slush pile of hyperbolic accusations, inaccurate representations, and ill-informed opinions.
How may I probably proclaim such a misanthropical, sweeping statement? Because I’m a chef. And chefs, I assure you, read customer reviews.
We scan client reviews and they can typically break our proud, self-loving hearts.
Despite the fervent opinions and delusive expectations of the many soi-disant foodies, actually, such terrible restaurants seldom exist.
Restaurant workers, I assure you, usually, DO NOT set out to rip you off, ruin your birthday/anniversary, insult your intelligence, appear rude or unwelcoming, or, indeed, serve up terrible food that will send you raging into the realms of space to vent your disappointments.
With today’s climate of fierce competition and even fiercer amateur criticism, an eating place peeing off a lot more guests than they please can inevitably shut close a business quicker than the semi-literate “disgusted” reviewer takes to digest their “uneatable” main course.
Restaurants, after all, are run by human beings. Mistakes will, and always do happen.
Perhaps the front of the house is short-handed thanks to the recent contagious epidemic. Perhaps the sautee cook suffered third-degree burns jolting your stir fry and had to be hurried to the hospital for a patch-up. Perhaps one of the kitchen appliances interrupted the service in the middle of the weekend night rush and Maintenance, luxuriating in their tradie standing status, refuse to work nights or weekends unless handsomely compensated for their specialized skills.Perhaps your waiter’s girlfriend left him last night, ripped off his Daewoo Lanos and headed for a Mexican States to disappear with a Cuban circus artist named Lola. Perhaps the restaurant manager has cancer. Perhaps the pastry chef’s father died. Perhaps the sous chef hasn’t consumed any food for 3 days thanks to child support payments he couldn’t afford to pay. Or, rather less dramatically, perhaps the barista is simply tired of belligerent, condescending customers who think verbal abuse is okay because they’ve shelled out $5 for coffee and cake.
To repeat. Restaurant staff are human beings. They are students, singles, mums and dads, grandparents, widowers, divorcees, sons, and daughters. Some may be novices. Some may be seasoned professionals.
All, I assure you, sacrificing time with their worshipped ones to serve yours.
(While assumptions will typically prove baseless, I’ve always believed that a person’s character can be judged by how they treat their waiter.) Like everyone else, they are tackling the complexities of life and attempting to scrape along a modest living in an unforgiving, often cutthroat industry.Yes, eating establishment workers might serve for a living – work long and ungregarious hours for ludicrously low pay – however, they positively as shit ain’t servants.
There are, of course, real (and dare I say it, articulate) online reviews. There are, indeed, individuals out there providing thoughtful, courteous and honest opinions. Kudos, dear friends. You receive a gold star for not being a vindictive, egotistical asshole. You perceive I assume, that rating your experiences is all concerning realistic expectations. You perceive to know that you just get what you pay for, each in quality and quantity. You perceive to know that menus are established & set for a reason, such as food costs, supported demand, value, and seasonality. You perceive to know that you simply aren't just paying for the steak or the sauteed scallops – you're, in fact, conjointly paying for the plate, the linen, the cutlery, the glass, the table, the chair, the lighting, the gas, the electricity, the rent, the entertainment, the maintenance of equipment; not to mention the chef working a 12/14 hour day making and preparing all the menu compositions you didn’t obtain, the waiter taking your order and delivering/clearing your meal, the dishwasher cleaning pots/pans/plates and eliminating your leftovers, the cleaner scouring and brushing and deodorizing the filth you decided to leave behind within the restrooms, and therefore the numberless different wages and daily expenses necessary in running and maintaining a restaurant.
You perceive to know, my friends, that the customer is NOT always right; that you – as a dentist, a tow-truck driver, a ventriloquist, a carpenter or an accountant – may have fewer data and sensible expertise than the career cook, the wine waiter, the barista or the maître d’.
You perceive to know that an eating place could be an advanced system of incalculable moving elements, and if, say, you throw a proverbial wrench within the works by turning up late for a booking, ordering off the menu, making unreasonable requests based on real/imaginary dietary requirements, verbally abusing staff for minor discrepancies, or sending well-executed dishes back to the kitchen simply because you misread or didn’t take the time to read the menu, there'll be delays in service – for you, and as well everybody else within the whole place.
You perceive to know, my friends, that the client should feel welcome. You understand that the customer must feel comfortable. You perceive to know that the client is paying for a product/service and expects value. You perceive to know, also, that if mistakes occur – and that they can – the client should be appeased with logical solutions. You perceive to know that an eating establishment, notwithstanding name, exclusivity or quality of products, can never please everybody.
You perceive to know that within the event of a blunder – be it a minor temporal issue or a serious mood-killer, say, of an undercooked duck breast or a dry Swordfish steak – no employee has designedly started out to ruin your life.
No one has kicked your dog, abducted your grandparent, or, in fact, summoned a plague on you and your kin.
You perceive to know, my friends, that hospitality may be a charade – a living theatre where the FHO are paid actors gritting their teeth behind practiced smiles; and also the cooks, precariously clinging by a pinky-nail to the deep cliffs of gourmet passion, typically the antithesis of the clean-cut, effervescent and charming image most frequently depicted by primetime TV and also the unashamedly photo-shopped covers of the latest celebrity chef’s cookbook.In reality, a lot of chefs in several kitchens are a pirate nation of foul-spoken illiterates; of drug addicts, drunks, swindlers, liars, cheats, gamblers, sociopaths and transients living the rock and roll lifestyle on a working-class budget.
Despite reason, despite any recognizable law of nature, despite a prepared arsenal of blunt, heavy, and sharp objects, cooks somehow manage to deliver service over and over again, service in a very blisteringly hot and nerve-wracking atmosphere while not killing each other – or, most importantly, striding out to the restaurant floor and beating the inconsiderate diner over the top with a meat mallet for ordering a well-done cut of meat a couple of minutes before the end of the shift.Like any inventive art, food preparation perfection is an unrealizable goal.
Sorry, again, to be the bearer of negative news, however, the golden age of gastronomy has long passed. And haute cuisine – all that pretentious shit regarding white tablecloths, silver service, amuse-bouche and like – is dead for the overwhelming majority of diners. Current economic science and the very fact that a nationwide shortage of chefs have hit crucial levels can merely not permit it. What remains nowadays is that of the involuntary reflexes of past glories, the last spasmodic jerks of a classical gourmet entity.Let’s face it.
Every establishment can’t be a Le Gavroche, Chez Vendome, a Le Bernadine. Nor is it possible or feasible for them to be elBulli, Eleven Madison Park, a Fat Duck, a Noma, a Daniel or an El Celler de can Rocca. (Imagine tweezer food. Dots on plates. Think foams, ashes, gels, and every other manner of molecular manipulation. Think unconscionable price tags afforded by those with expense accounts and/or meaty piles of disposable funds.) The world’s prime restaurants will afford – for a minimum amount of time, at least – to source the perfect native and international ingredients for its seasonal menus.They can demand perfection from their suppliers; purchase state of the art equipment; engage an army of adept and professional employees to cater to the Michelin standards; afford off-season closures to experiment with exotic products and leading-edge techniques; set precise and non-negotiable menus; absorb the establishments losses with the celebrity chef’s TV series and/or book deal; and, consequently, charge their fawning, cashed-up patrons for the privilege.
Sadly, most kitchens don’t have that luxury.
Most chefs in most kitchens deal with typically inferior and sometimes frozen or pre-prepared products to piece along with some straightforward menus which will appease the common, pennywise patron. Food percentages are tight. Wages are a continuous juggling act. Equipment is poor or non-functional.
Skilled and reliable employees are nearly impossible to seek out, let alone, retain. And, as an added insult, the industry is rife with dodgy owners underpaying staff, abusing liberties, and enforcing agendas with little or no practical hospitality experience beyond a profit/loss spreadsheet. Without question, the overwhelming majority of today’s diners merely are looking for good food and value at reasonable costs.
People need to eat, sure, however, they don’t need to pay a great deal of cash. That is why pubs/clubs and casual feeding institutions (despite constant and typically unwarranted criticism for serving mediocre food) serve thousands of meals every week whereas the hard working, privately-owned venue producing ingenious trendy food typically struggles to fill sixty seats on the weekend and beyond peak-season periods.
That is why, in ever-increasing numbers, classically-trained chefs with fine feeding expertise are abandoning their lofty posts as high-end slaves to open food vans, burger joints, Yankee BBQ shacks, and a google-map-chicken-pox of franchised Asian street food temples complete with low-cost mismatched pieces of furniture, jam jars for drinking vessels, and gloriously apathetic waiters.
But there is, of course, a downside.
How many low-cost burger joints will one community sustain?
How many BBQ shacks are needed to accomplish a perfect beef brisket?
How many Doners can survive in a small community?
Fact is, there are way too many restaurants and not enough experienced and knowledgeable chefs to man their kitchens.
As it stands, consumers are spoiled for choice.
Work in any establishment long enough (I’m talking years) and you’ll inevitably hear the old-dog lamentations of this the place “used to rock and pump”.
Every eating place, guaranteed, can expertise the ebb and flow of patrons.
There will be times of boom and there'll be times of bust. The trendy new restaurants booming these days can bust tomorrow. That isn’t to mention that chefs aren't any longer presenting quality food. It’s far more complicated than that. A restaurant’s success or failure is set by factors typically not in the control of the chef and his kitchen staff. (Food trends. Rent hikes. Wage costs. Staff shortages. A scarcity of produce. Economic downturns. Increased competition.The list goes on.) Even sufficiently staffed, well-run restaurants serving good food at reasonable prices will suffer at the hand's culinary trends, geographical location, and economic climate.
In terms of online ratings and rankings, seafood eating place with oceanfront location will always beat the one adjacent to a carpark. An intimate, inner-city, forty-seat eating joint destination can trump the suburban 300+ seat food-barn any day of the week. The chic, paddock-to-plate, organically-sourced, celebrity-chef-certified farm kitchen can outpoint the genuinely rustic tavern eating bisto by unanimous votes time after time.
But again, what does all that really mean?
Doesn’t the residential area food court doner kabob serve a purpose, an occasion? As will the mid-town pate de foie gras on brioche with truffles?Surely, it’s all about realistic expectations.
And surely, diners & reviewers should be accountable for their, attitudes and actions toward employees, and, ultimately, the internet criticisms they feel is their compulsive right to share with similarly minded souls the world over. Back in the late ’80s, well before the modern epidemic of amateur online criticism, a young Ulrich Koepf and his wife Nazarine conceived a direct and immediate method for dealing with rude or belligerent customers at Martini's Bistro.
Called the Whoosh, it convoluted a troop of waiters swarming in on the offensive table mid-service and clearing away everything, together with half-filled wine glasses, during a seamlessly syncronized counterattack. The final bit was a theatrical whooshing of the table linen. The mortified guests weren’t asked to pay, however, their evening was over.
While Ulrich’s and Naz’s technique of jettisoning rude and objectionable customers is also the dream of perhaps anyone who has ever worked in the gastronomy/hospitality industry, the Whoosh technique has its limitations in today’s culinary climate. Times, indeed, have changed.
Due to a contemporary, modern saturation of the market, restaurants are no longer able, nor can afford to choose their patrons.
Well, they can, however chastising guests – be it at the table, or later, once responding to significantly harsh and unjust online reviews – is walking in dangerous waters. Competition is thus fierce, and therefore the custom of social media so widespread and frenzied, that restaurants are probably more tempted to kiss the ass of the belligerent diner than they are of telling them to fuck off and don’t return. There was a time, not too far back, that the typical punter felt it a privilege to be able to dine out. They worked, saved their cash, and enjoyed a rare occasion with family, friends and/or colleagues. Today, however, the typical punter expects and/or demands a personalized champagne experience on a lager beer budget any given day of the week. Perhaps they’ve seen too many episodes of Master Chef, the faux-culinary apex of reality TV that continues to carry on contrived, fantasy fiction and glamour. Or, perhaps, they merely result of a misanthropical and egotistic contemporary world that thinks everyone seems to be out there to defraud them or challenge their position as a rare and unique gift to humanity.Don’t get me wrong. In no manner do I profess to be a culinary wizard or expert – a classical master, a leading edge or revolutionary superstar.
And I’m definitely no Thomas Keller, Heston Blumenthal, Ferran Adria, Massimo Bottura, Alain Ducasse, Jiro Ono or Fredy Girardet. Nor do I want to restrict the opinions of the general dining population. They are, after all, the explanation for the chef's being.But, as mentioned in earlier posts, I have had the privilege of operating, living and traveling throughout much of the world over the course of a 50+ year career.
Think Roesti in Switzerland ; duck confit in France; turtle steak in Bermuda; Truffle risotto in Milan; steamed mussels in Antibes; cassoulet in Paris; conch chowder in the Bahamas; steamed grouper in Cayman Island; chicken mole in Guadalajara; great steaks in Edmonton, Canada; sancocho & mangu in the Dominican Republic; paella Valenciana in Spain; rabbit stew in Malta and ensaimada in Mallorca; Florida snapper in South Florida. I’ve worked in some pretty descend kitchens with some inventive and capable international chefs and, of course, I’ve been a diner. Not every meal was always perfect. certainly, not every experience was outstanding. But I’m proud to mention that, as a guest, I’ve NEVER once sent a meal back to the kitchen, abused a waiter, refused to pay a bill or, most significantly, manipulated social media to rip apart an establishment and its employees with fury and condemnation. I just never returned to the place!Maybe I’ve been lucky. Maybe I’ve tried not to be a jerk.
Or maybe, it’s just because I have a lengthy and affectionate understanding of the way food is made, cooked and served in restaurant and hotel kitchens. I understand that mistakes will always occur. I perceive to know that my tastes are precisely that, my own tastes. I perceive to know that, in view that all of my adult life has been spent with food and hospitality, I still have plenty to grasp, learn and appreciate even at my age. I also perceive to know that the folks preparing my meal – and sometimes those that serve it – are laboring physically much harder, longer, and for less pay than the typical 8hr desk jockey enjoying their nights, weekends, public holidays and month-long vacations. I perceive to know that some kitchens are the sanctuary or shelter of the desperate and some of the insane!Quote by a famous chef and writer:
“If the snapper is good, they say nothing.If it isn’t excellent, they complain like stuck guinea pigs.
It’s quite reassuring really.”
For a chef, those may be the truest words ever spoken.
Get used to it, I’m afraid. Or get out of the kitchen.
A taste of retirement
Having lived in a half a dozen countries for 45 years there comes a time when a decision has to be made if you want to live away from your family or join them where ever they are. I decided to return to my native country of Switzerland where my mom (95) sister and my three sisters in law and their families now live. I personally was born and raised in a town called Aarau, in the Canton of Aargau, a town famous for its architectural towers and peaks within the old town, lying on the banks of the Aare River, but that’s worth another story! Now I live in Altdorf. After a long time abroad it was like being in a twilight zone moving from Miami to Altdorf a village in the Canton of Uri, surrounded by a mountain range that is absolutely breathtaking. Altdorf is a large village with approximately 10,000 inhabitants, lots of history, it is where Wilhelm Tell shot the apple off his sons head with a bow & arrow, his monument standing tall overlooking the village courtyard. It is also one of the major gateways to Italy via the Base Gotthard Tunnelor Pass. The village of Altdorf burnt down three times between 1241 and 1799 and was rebuilt bigger and better after every fire. I could actually see the proof of that during a renovation of an apartment, all the supporting ceiling beams were still scorched from the fires back then. My family runs a small, 16 room boutique hotel with a great restaurant and bar. Living here is great, we are in walking distance from work, post office, shops, banks, and the whole family clan all 3-5 minutes away, that could be a good or a bad thing!
Danioth,the oldest bakery in town where they produce some of the finest Confiserie and specialty pastries in the canton. You can sit on any of the many terraces of the local restaurants and cafes such as the Restaurant Lehnhof, Cafe Centraland Hotel Zum Schwarzen Loewen, built in 1592, (where The German Poet/Author Johan Von Goethestayed over), and enjoy the mountain view, breathing fresh, clean and crisp air while enjoying a Kafi Fertig, a coffee with lots of Plum Schnapps! My wife drinks two of those and suddenly she rattles away in Swiss German lol! If you want some club action there is the Tellenbar open until the wee hours. Just a few steps away from our apartment there is Erwin Steinemann Pottery, a local artist producing beautiful handmade pottery items. The majority of the population is working for Daetwiler AG. a local manufacturer of technology and electronics. Attractions are plentiful in the area, the national holiday is August 1st, carnival in February is a fun event, the entire village is transformed and participating in this traditional event with lots of parades, everyone wearing creatively designed outfits and a lot of drinking, they say the birth rate climbs around that time! At the Monasterysituated on a hill overlooking the village, they have stone carving lessons where you can learn how to make beautiful stone art by hand. There is a leather shopwhere they teach you how to make leather items from scratch. Getting to Altdorf from Zurich airport via Luzern is an amazing trip through the countryside and through the carved out streets along the lakeside. Put it on your bucket list!
Danioth,the oldest bakery in town where they produce some of the finest Confiserie and specialty pastries in the canton. You can sit on any of the many terraces of the local restaurants and cafes such as the Restaurant Lehnhof, Cafe Centraland Hotel Zum Schwarzen Loewen, built in 1592, (where The German Poet/Author Johan Von Goethestayed over), and enjoy the mountain view, breathing fresh, clean and crisp air while enjoying a Kafi Fertig, a coffee with lots of Plum Schnapps! My wife drinks two of those and suddenly she rattles away in Swiss German lol! If you want some club action there is the Tellenbar open until the wee hours. Just a few steps away from our apartment there is Erwin Steinemann Pottery, a local artist producing beautiful handmade pottery items. The majority of the population is working for Daetwiler AG. a local manufacturer of technology and electronics. Attractions are plentiful in the area, the national holiday is August 1st, carnival in February is a fun event, the entire village is transformed and participating in this traditional event with lots of parades, everyone wearing creatively designed outfits and a lot of drinking, they say the birth rate climbs around that time! At the Monasterysituated on a hill overlooking the village, they have stone carving lessons where you can learn how to make beautiful stone art by hand. There is a leather shopwhere they teach you how to make leather items from scratch. Getting to Altdorf from Zurich airport via Luzern is an amazing trip through the countryside and through the carved out streets along the lakeside. Put it on your bucket list!
The Power Fruits
19 Superfruits for Better Health!
All of the 19 fruits discussed in this blog have enjoyed centuries of traditional use, are high in antioxidants, and are supported by modern science. The majority of physicians and health professionals believe there is a clear association and proof between a diet high in fruit and a lowered risk of several chronic diseases.The largest and longest studyto date was done as part of the Harvard-based Nurses Health Study and Health professionals follow-up Study.
If followed the health and dietary habits of almost 110,000 men and women, and found that the higher the average daily intake of fruits, the lower the chances of developing cardiovascular disease.
In order for a person to stay healthy, we should consume at least 13 servings of fruits and vegetables a day (depending on age, gender, physical activity, and overall health) which, for most people is not feasible.
A liquid juice which contains these 19 fruits would be the best bet in order to intake the number of nutrients contained in 13 servings of fruit and vegetables.
Here is the list of the most valuable 19 fruits on Earth
AÇAY BERRY
Whether used in beverages for instant energy, as an aid for sexual disorder or for aiding numerous other ailments, the açai berry has been used by modern and ancient inhabitants of the Amazon rainforests for centuries.With a protein profile similar to eggs, a monounsaturated fat and polyunsaturated fat ratio nearly identical to olive oil, nearly 20 phytonutrients and a blood-sugar-friendly glycemic index, the açai is a remarkable food.
It contains several potent antioxidants, is packed with polyphenols (potent plant antioxidants) and boasts up to 30 times the anthocyanin content of red wine. Additionally, the açai berry is loaded with vitamins, especially vitamin E and trace minerals including copper, iron, and calcium.
Açai is one of the most nutritious and powerful foods of the world, hidden within its royal purple pigment is the magic that makes it nature’s perfect energy fruit.
Nutritional Highlights
°Polyphenol
°Anthocyanins
°Essential Fats
°Vitamin E
°Minearls
Can Help
Sexual dysfunction
°Energy deficiencies
°Immune problems
°Circulatory conditions
CAMU-CAMU
Is a purple-skinned fruit native to Peru with a diverse nutritional profileNutritional Highlights
°Potassium
°Flavonoids
°C Vitamins
°Amino acids
CAN HELP
°Mood disorders
°Immune function
°Viral and bacterial infection
PEAR
The common European pear is packed with a variety of nutrients, including dietary fiber,potassium, vitamin C and several polyphenols. Research suggests that pears may be able to help normalize blood sugar levels, boost metabolism and provide a variety of other health benefits.Nutritional Highlights
°Potassium
°Dietary fiber
°Vitamin C
Can Help
°Gastrointestinal health
°Blood glucose/diabetic conditions
CRANBERRY
Cranberries are far more than a Thanksgiving side dish! The tart berry is now commonly recommended even by doctors for urinary tract infections. In fact, a recent study showed its effectivness in reducing E.coli bacteria in urine at twice the levels of the placebo. Cranberries are very high in vitamin C and proanthocyanins, both of which are powerful antioxidants.Nutritional Highlights
°Vitamin C
°Various polyphenols
Can Help
°Urniary tract infections
°High cholesterol
°Antioxidant protection
PRUNES
Plums process impressive antioxidant properties, but when converted into prunes their antioxidant content increase by up to 600 percent!Nutritional Highlights
°Vitamins
°Anthoyanins
°Minerals
Can Help
°Aging-related conditions
PURPLE GRAPES
Grapes contain resveratrol. the potent antioxidant found in red wine and other grape products. The high flavonoid content of purple grape juice can protect the body from cardiovascular disease.Nutritional Highlights
°Resveratrol
°Flavonoids
°Proanthoyanins
Can Help
°Aging
°Cardiovascular problems
°Eye problems
BANANA
The high fibered fruit contains no fat, sodium or cholesterol, and it’s a great source of potassium, vitamin B6, vitamin C, and magnesium.Nutritional Highlights
°Potassium
°B vitamins
Can Help
°Sleep and nervous system health
°Blood cell health
NASHI PEAR
The pear originates in Asia, where it has been cultivated for thousands of years. Modern science suggests that its antioxidant and phytonutrient profile may help with heart disease. It's useful in treating digestive and urinary problems including constipation, because of its cleansing effects.Nutritional Highlights
°Dietary fiber
°B vitamins
°Vitamin C
Can Help
°Red blood cell production
°Gastrointestinal health
WOLFBERRY
LYCIUM BARBARUM POLYSACCHARIDE, (LBP)enables wolfberry to protect and repair cellular DNA. Wolfberry also provides 18 amino acids and 21 trace minerals. like açai, wolfberry is also known for aiding sexual health.Nutritional Highlights
°LBP
°Amino Acids
°Minearls
°Vitamins
Can Help
°Damaged DNA
°Sexual Dysfunction
POMEGRANATE
Studies show that pomegranate juice is one of nature's most powerful antioxidants, containing an extremely high level of polyphenols and other free radical-fighting agents.Nutritional Highlights
°Polyphenols
°Vitamins
°Anthocyanins
Can Help
°Arterioclerosis
°Heart Disease
°Diabetes
WHITE GRAPES
Like purple grapes, white grapes are a great source of antioxidants, especially vitamin C. It is also a great source of dietary fiber, which can help protect against heart disease and gastrointestinal complaints.Nutritional Highlights
°Vitamin C
°Dietary fiber
Can Help
°gastrointestinal health
°Antoxidant protection
ARONIA BERRY
The Aronia berry contains high amounts of proanthocyanins and quinic acid (ten times more than cranberries). Quinic acid prevents urinary infection.Nutritional Highlights
°Polyphenols
°Anthoyanins
°Quinic acid
°Vitamins
°Minearls
°Favonois
Can Help
°Inflammation
°Diabetes
°Circulatory problems
APRICOTS
Apricots, with their brightly pigmented, velvety-orange skin, are packed with vitamins, minerals and dietary fiber. These nutrients contribute to the overall health and protection of the heart and eye.Nutritional Highlights
°beta-carotene and vitamin A
°Vitamin C
°Potassium
°Fiber
Can Help
°Eye problems
°Heart disease
°Stroke
LYCHEE FRUIT
This tropical fruit from South China is popular all over the world as a culinary treat, but its health benefits are also impressive. The low-calorie fruit has more vitamin C than citrus fruits, as much fiber as an apple and potassium levels comparable to a banana.Nutritional Highlights
°Potassium
°Vitamin C
°Dietary fiber
Can Help
°Gastrointestinal health
°Overall wellness
BLUEBERRY
Blueberries consistently rank very high in antioxidant activity when compared to other fresh fruits and vegetables. Blueberry’s anthocyanins are the chemicals responsible for its antioxidant and anti-inflammatory properties and are linked to numerous health benefits.Nutritional Highlights
°Anthocyanins
°Vitamins
°Minerals
Can Help
°Heart Disease
°Memory loss
°Urinary Tract Infections
BILBERRY
Bilberry studies indicate that bilberry, with its abundance of antioxidants, may be effective in protecting the body against carcinogens, free radicals and linked to eye health.Nutritional Highlights
°Flavonoids
°Anthocyanins
°Resveratrol
Can Help
°eye problems
°Arthritis
°Heart Attack and Stroke
°Diabetes
°Diarrhea and dysentery
KIWI FRUIT
Researchers are fascinated by the kiwi's ability to literally protect cell DNA from oxidant-related damaged and protection and cardiovascular health. Kiwifruit also provides ample amounts of vitamin A, vitamin C, trace minerals and dietary fiber.Nutritional Highlights
°Vitamins
°Minerals
°Fiber
Can Help
°DNA damage
°Eye problems
°Cardivascular conditions
ACEROLA CHERRY
Modern research suggests it does possess both anti-inflammatory and astringent properties, which would explain its use for dysentery. It is rich in several nutrients, especially vitamin C.Over 150 phytonutrients have been identified in the acerola cherry.Nutritional Highlights
°Vitamin C
°Potassium, magnesium and other minerals
Can Help
°Immune funtion
°dysentery and diarrhea
PASSION FRUIT
Passion fruit is recognized as a remedy for anxiety, depression and sleep disorders. It is also used in traditional medicine for urinary tract infections. Vitamin C, potassium and other relaxing agents may also help asthma or spasmodic coughing conditions.Nutritional Highlights
°Vitamins
°Minerals
°Fiber
Can Help
°Urinary Tract Infection
°Anxiety
°Insomnia
°Asthma
The world situation through my eyes!
The present world through my eyes!
As the years go by I find myself reflecting more and more about what I have experienced and seen over the years in the 7 countries I was fortunate enough to work and live in, and experience the languages and cultures of some of those countries. The conclusion is that we all have the same objective in life, no matter where one lives, what language we speak, we all have the same problems, issues and worries, the only thing that separates us from one another is the language and the distance between us.The other important factors are the governments, which stipulate the rules and laws under which we are governed and have to live according to. That, of course, is necessary in order to control the population and to maintain order and law. Unfortunately, in many cases, it’s the governments creating unrest, chaos, and poverty.
I get it, all governments want the best for their population, but in most places, it’s all about power, ego, left vs. right, property, one political party fighting against the other, land possession and religion.
It’s not about what is best for the people, it’s always what’s best for the political objective, which is not always in the best interest of the population.
It all becomes a personal battle over who is right and who is wrong.
When you look at the situation of Israel vs. Palestine, for example, do you realize that this has been going on since 1897? and ironically it started in Basel, Switzerland[caption id="attachment_2749" align="alignright" width="200"]
Basel, Switzerland 1897[/caption](First Zionist Congress (Hebrew: הקונגרס הציוני הראשון) was the inaugural congress of the Zionist Organization (ZO) (to become the World Zionist Organization (WZO) in 1960) held in Basel (Basle), Switzerland, from August 29 to August 31, 1897. 208 delegates and 26 press correspondents attended the event.)
It is absolutely mind-boggling the fighting and killing going on for over 120 years in that region of the world, and up to today, no end in sight!¨
You may read the entire history by clicking on the link below in case you need to refresh your memory or to understand the source of the conflict.
https://en.wikipedia.org/wiki/History_of_the_Israeli–Palestinian_conflict
Nobody wants to give in; don’t they realize at the end of the day everyone only gets a 36-inch x 8 feet space to rest in?! This fighting and killing are all about territorial rights.The same problem with Russia, it’s all about greed, power, and ego. The size of Russia is 17,100’000 sq km in size and has a population of 144.5 million!! more than enough land to support another 144 million or more, but they had to invade Crimea, and now also have their eyes on Ukraine, all due to greed and power!
Then, on the other hand, you have a country like India whom just inaugurated the world’s tallest statue 182 m (600ft) high at a cost of $430 million!? They just launched their manned space mission in March 2018 to the moon at a cost of $1.4 billion!?
They can’t even provide shelter and nourishment for the 21.1% of the 1.3 billion people living in the country. Less than 20% of the rural population of India have access to clean water. Why are they going to the moon?? To overpopulate and pollute that planet as well?? isn’t this one enough?
No wonder Trump refused to be a part of the Paris agreement? going to the moon and building statues instead of controlling your environment and pollution, feeding and housing your fellow citizens first, really?
[caption id="attachment_2750" align="alignleft" width="212"]
Palm Islands in Dubai[/caption] [caption id="attachment_2752" align="alignleft" width="247"]
Desert Ski Resort in Dubai[/caption]In Dubai the built Palm Island in the ocean at a cost of $12 billion, they build an indoor ski resort at the cost of $400 million. How about building housing for all the refugees from Iraq, Libya, Eritrea, SriLanka etc instead of them relocating into a totally strange social and environmental climate?!
Saudi Arabia, on the other hand, is supporting their citizen’s by giving them $13 billion in handouts to offset the increasing costs of living, and state employees will receive monthly payments of $266 as of 2018... They even announced plans to cut back perks to the royal family members. Then, on the other hand, they are killing and starving people in Yemen! Who can make sense out of all this??
The U.S. Gives Financial Aid to 96% of All Countries
An issue that really occupies my thoughts these days is the immigration situation in the USA.It really comes back the same issue I mentioned above, government abuse and mishandling of funds caused by political influence, corruption, and lies.
The U.S. disbursed $33.2 billion—$19 billion in economic assistance to 184 countries and $14.2 billion in military assistance to 142 countries. Out of the top six U.S. foreign aid recipients, five of them were Muslim countries. And yet it seems the U.S. can’t buy a good press in the Middle East.
These budget cuts proposals where submitted by the Trump administration in May 2018, I am not certain that they have been implemented as of today.
The Administration’s FY2018 foreign assistance request would have reduced funding for every country and regional program in Latin America and the Caribbean.
The FY2018 request included $460 million to continue the U.S. Strategy for Engagement in Central America, which would have been a $240 million (34%) cut compared to FY2017. The strategy is designed to address the underlying conditions driving irregular migration from Central America by promoting good governance, economic prosperity, and improved security.The request included $46.3 million for ElSalvador (a 36% reduction), $80.7 million for Guatemala (a 43% reduction), $67.9 million for Honduras (a 29% reduction), and $2 million combined for Belize, Costa Rica, Nicaragua, and Panama (a 90%reduction). It also included $263.2 million for the Central America Regional Security Initiative (CARSI;a 20% reduction). The request would have shifted the balance of aid for Central America toward security efforts and away from governance and economic growth programs. ????
Colombia would remain the single largest recipient of U.S. assistance in Latin America and the Caribbean under the Administration’s FY2018 request; however, aid would have fallen to $251.4 million—a $135 million (35%) reduction compared to FY2017. Colombia has received significant amounts of U.S. assistance to support counternarcotics and counterterrorism efforts since FY2000. The FY2018 request included funds to support the implementation of Colombia’s new counternarcotics strategy, including eradication and interdiction efforts. The request also included funds to support the implementation of the Colombian government’s peace accord with the Revolutionary Armed Forces of Colombia (FARC) by fostering reconciliation within Colombian society, expanding state presence to regions historically under FARC control, and supporting rural economic development in marginalized communities.
Haiti, which has received high levels of aid for many years as a result of its significant development challenges, would have remained the second-largest recipient of U.S. assistance in the region in FY2018 under the Administration’s request. U.S. assistance increased significantly after Haiti was struck by a massive earthquake in 2010 but has gradually declined from those elevated levels. The Administration’s FY2018 request would have provided $157.5 million to Haiti to improve food security, foster economic and educational opportunities, develop the rule of law, and address health challenges—particularly HIV/AIDS. This would have been a $27 million (15%) cut compared to FY2017.
Mexico would have received $87.7 million of assistance under the FY2018 request, which would have been a $51 million (37%) cut compared to FY2017. Mexico traditionally had not been a major U.S. aid recipient due to its middle-income status, but it began receiving larger amounts of assistance through the Mérida Initiative in FY2008.
After reading these facts I ask myself “what happened to all that money?”
As you can see from the list above, the United States supports most of the countries where these people are leaving from in order to gain entrance to the United States, besides supporting and subsidizing the countries they come from they now expect to enter the US and take advantage of all the social benefits that a legally admitted immigrant or refugee, after waiting for months, sometimes for years, would receive?!
These people are not leaving their country because of war, turmoil or social unrest, they are leaving because their government is unable to provide them with jobs, security and social benefits, because the government can’t control, root out and abolish the drug lords and gangs causing these people to leave in the first place and because the governments are corrupt.It is a shame the human race is unable to recognize and appreciate the miracles, the creation of life, and all the beauty of this planet, from one continent to another, the miracles of our own creations and how the planet provides us, the human race, with water and food to survive. Only for this race to screw it all up because of hate, greed, and power.
I don’t have the solution, and obviously, no one else has one, and even if there was a solution, it wouldn’t change the way this human race is living and behaving on this planet of ours.After seeing and experiencing just some of the worlds issues, I decided to give my humble opinion about it, to which some of you probably don’t agree with me or you may have another point of view, of which I would love to hear from you.
I love North America, where I spent 40 years of my life and I love my native country Switzerland, where most of my family members live, but I realized that the further you are from where you started the closer you get to where you belong!
That is why I am back to where I started out of, here in Switzerland, watching it all unfold for the rest of my life.
My contribution to this planet can only be a tiny part, such as cleaning the lakeside of contaminating, harmful stuff near my hometown, teaching my grandson to treat his environment with respect, writing articles and blogs that may, or may not, reach an audience in order to create awareness and hopefully make a few people take part in something to make the planet a better place.
Yours truly Ulrich Koepf
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