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Dear Readers,

Letters to the Editor welcomes your comments, questions, criticisms and suggestions. Looking for a specific recipe or trying to find a product? Please don't send those requests as a Letter to the Editor—we receive too many individual requests to reply to all of them here. Try our Message Boards or our Search page first.

If you would like to write a Letter to the Editor use our feedback form.

Note: To prevent spammers from automatically gathering email addresses off this page we have replaced the @ symbol with an * (asterisk). To respond to someone, please replace the asterisk with the @ symbol.

Thanks.

- The Editors

 

Real Dog Biscuits

Dear Global Gourmet,

I am going to make the Doggie Cookies "Don't Forget Fido" recipe for my friends with Children in Fur Coats.

Do you know how many the recipe makes ?

Eva Henry
evahenry*micron.net
Around The World Travel
Boise ID

 
Hi Eva,

In reply to your question about how many doggie treats the Holiday Dog Biscuits recipe makes: you should get approximately 5 dozen.

Lynn Kerrigan
Culinary Sleuth columnist
FoodWriter@[email-address-removed]

New Year

 

Fire Up the Fondue

Dear Global Gourmet,

My wife and I love your web site. Wonder if you might be able to point us in the right direction. We received a Fondue pot as a gift and instead of Sterno it using a fuel paste made by FireStar. We can't seem to find refills of it anywhere and wonder if this is a common Fondue cooking method. Any idea where we can find refills?

Thanks and we look forward to your next column.

Sincerely,

Chuck Maguy
Product Marketing Director
Relax The Back Corporation
charlesm*relaxtheback.com

 
Dear Chuck,

Thanks for the kind words—I don't know of any specific sources, but as you're in the LA area, check with the local professional restaurant supply houses there. (I believe Star is one of them, but there are several in the yellow pages). Also, Bridge Kitchenware in Manhattan is usually very knowledgable. Call them at 212-688-4220. Another option: check at a well stocked hardware store. You don't mention the name of the fondue pot manufacturer, but they'll likely know of a source. Good luck and let me know how it goes!

Kate Heyhoe
The Global Gourmet

 

Happy Readers

Dear Global Gourmet,

Congratulations on your fifth anniversary. I truly enjoy your site. Thanks for a lot of good reading and eating!

Scarrjour@[email-address-removed]

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Dear Global Gourmet,

Thanks for the great recipes! Desiring to incorporate my English heritage into our Christmas celebrations, I found your free English mincemeat pie and plum pudding/brandy butter recipes through the Ask Jeeves search engine. Though too late for this year, the Lord willing, I intend to prepare these for Christmas 2000. Today (Christmas Eve 1999), I will settle for mincemeat pies made from store bought mincemeat. God bless you on His Son's birthday celebrations!

M. Maresca
Las Vegas, NV

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Dear Global Gourmet,

My daughter, who is in 4th grade, had to bring in a Polish recipe for the kids to sample. She chose to make Cabbage Rolls in the Poland section. The kids loved it and wanted seconds and the teacher wanted the recipe. Needless to say, the Global Gourmet really came in handy and we will be using it again.

Thank you.

Anonymous via our Feedback form

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Dear Global Gourmet,

Your jokes in the eGG-Roll newsletter are hysterical, and I love the trivia. The recipes are great, I print a lot of them, and I use the sites for recipes etc.

Thanks,

Pati Cummings
hones3@[email-address-removed]

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To Whom It May Concern,

Thanks for the eGG-Roll newsletter, its a great way to keep up to date.

Sincerely,

Mark
Exechef602@[email-address-removed]

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Dear Global Gourmet,

I have a new address and would like to receive my copy of eGG-Roll there.

Thanks and keep up the good work.

Louis Themely
shalto*ameritech.net

 
Dear Louis, When changing your mail address for receiving the eGG-Roll, please be sure to include your OLD address and your NEW address so we can delete the old one as well.

Thanks.

The Global Gourmet

 
Germany

Cruelty to Animals

Dear Editor,

I enjoy reading your monthly eGG-Roll, being here in Germany and sort of an international diner myself.

I was wondering about the Global Gourmet and its position on such customs that we all know about like eating turtle soup or frogs legs, force feeding geese in order to make pate faster, slaughtering animals for the purpose of obtaining some minuscule part of its anatomy and dumping the rest, and so on. Does the GG have a particular policy on this—so far after 5 or 6 months—I haven't seen anything in that direction. If there are any readers who feel strongly about this subject or if there is just anything in the media about the subject, how about mentioning it in the eGG-Roll each month. For myself, I would support a drive to combat such practices in any way possible such as participating in a writing campaign, a boycott, or trying to make people I know more aware. But first I need to hear about it.

Thanks again for all you offer.

Kathleen Schaefer
KSGERM@[email-address-removed]

 

Convert-O-Matic

Dear Global Gourmet,

How can I convert recipes, i.e. servings for 4 increase to 7 and vice versa?

Thank you.

Ray Curiale
rcuriale*i-2000.com

 
Dear Ray ,

Check out our Cooking Calculator—it converts US & metric measurements, temperatures, volumes, weights & lengths. Scaling a recipe? The Cooking Calculator will tell you how many teaspoons are in a tablespoon or how many liters in a gallon.

The Global Gourmet

 

Gourmet Guess

Dear Global Gourmet,

Re: question #3 on the December 1999 Gourmet Guess contest.

According to RARE BITS: Unusual Origins of Popular Recipes by Patricia Bunning Stevens; Ohio University Press, c1998, the croissant was first created by the bakers of old Vienna. Is this incorrect?

Fredericka DeBerry
depatch*flash.net
Kenney TX

 
Dear Fredericka,

In the 1680's, Vienna was part of the Holy Roman Empire, and they repelled an invasion of Vienna by the Turks in 1683. The Turks never conquered Vienna during this period. Various history books note that Budapest, a large city to the east of Vienna and later the capital of Hungary, was under Turkish domination for 150 years, and was finally freed in 1686.

According to On Cooking (Prentice-Hall) by Sarah R. Labensky & Alan M. Hause, after the liberation of Budapest, bakers there created the crescent pastry (later called croissant in France) to honor the occasion because the crescent was the Turkish national symbol. Because Austria and Hungary were joined for many years as one country, and Vienna, a food mecca, was the capital, it is easy to assume the croissant originated there. But the more accurate answer to December's Gourmet Guess question #3 is Budapest—and that is why Vienna was not listed as a possible answer.

Thanks for playing.

The Global Gourmet

 

Previous Letters to the Editor

 

This page created January 2001


 

 
 

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