tag:blogger.com,1999:blog-81442715562451631152024-03-06T02:52:24.942-06:00Last American BakerAnonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.comBlogger454125tag:blogger.com,1999:blog-8144271556245163115.post-88867236851741028072014-04-18T09:12:00.000-05:002014-04-18T09:12:00.521-05:00The Mayor of Saint Paul<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span>When I become Mayor</span></div>
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<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Not last night, but the night before....</span></div>
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<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I ate pot pie with a heavy heart. Just moments prior, I had received
news that the initiative to create a state of the art facility for the homeless
in my business district had been shot down.<span style="mso-spacerun: yes;">
</span>Every topic has two sides, I totally get that, but as I stirred the
various liquids in my Arnold Palmer, I couldn’t help but wonder how this would
affect thousands of indigent people in the Twin Cities.</span></div>
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<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">When you’re poor, you’re screwed. Often times those who advocate
on your behalf don’t need to fight with passion. They don’t have to; their
needs are already met. They’re not going to have to sleep on the floor of a
gymnasium tonight.</span></div>
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<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I should mention that while I ranted about this, I was sitting
across a table at the Grill inside the Saint Paul Hotel with a beautiful
companion (whose identity shall remain anonyms for a myriad of reasons) and
just when most of my venom had dissipated, I simply couldn’t help launching the
following threat in her direction…</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">“I think it’s time to shut up and put
up. I think in four years…..Klecko is going to run for Mayor of Capital City.”</span></i></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I should mention that my mystery escort ordered pot pie as well.
I always feel off balanced when a date orders the same entrée, I mean let’s
face it, this kind of gives an indication that the next step in the friendship
might be shopping for matching windbreakers at Kohl’s, right?</span></div>
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<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">So while we poke holes through our crust to release the steam,
my dining companion thoughtfully plays into my tirade by asking…</span></div>
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<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">“When you become mayor, what else will you do to improve the
Capital City?”</span></div>
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<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Immediately I broached a topic that many previous civic leaders
have done their best to avoid…</span></div>
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<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">“You know, what’s the number one thing it takes to make a city economically
viable?”</span></div>
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<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Then I paused for dramatic effect before answering my own
question. </span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">“It takes money, lots of it, but if a business is going to build
bundles of cash, that city needs to have foot traffic 24/7 and for as long as I
can remember, downtown Saint Paul’s retail opportunities seem to dwindle every
day around 2 p.m. When I become Mayor, I’ll vulture every hipster money making
concept from Mpls and bring it across the river to its rightful home.</span></div>
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<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>So now my date rolls her
eyes and does the unthinkable, she challenges me…</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">“If Saint Paul has a strong business climate in the morning,
wouldn’t it just be simpler to build a business plan where you took money off
people in the morning? That way you’d get your evening to yourself. Why not
just open a breakfast café?”</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">To be honest, I wasn’t sure if her question was rhetorical or
not, but just before I could answer, our server engaged us in a conversation
that focused on her being a Lutheran bell ringer in some church choir and I
became riveted.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Ironically, the following day somebody placed some paperwork on
my desk and one of the first things I read really peaked my interest. It was a
print out of a Bloomberg News article that stated how breakfast seemed to be
the meal that restaurants believed was imperative to capturing consumers dining
dollars.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">It reported that the world’s largest restaurant chain was trying
to attract more customers by marketing to their morning audience.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">For $1.99 they were offering you two raspberry or cinnamon crème
cheese Petite Pastries, but if you ordered this same breakfast with a coffee as
well, you received the bundle for $1.29.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">So even if you don’t you like caffeine, you pretty much are
forced to take the coffee if you want to save 70 cents.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">When I read this I chuckled and thought “OMG – that is so Don
Draper, this is brilliant.”</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I’m guessing that many restaurant / hospitality concepts are partnering
their meals to coffee in an attempt to curb the momentum that concepts like
Starbucks and Dunkin are gaining on Americans. Let’s face it, people don’t eat
out every day, but I’ll bet the number of folks that stop at a coffee shop most
mornings is staggering.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">As the report concluded, it mentioned that Taco Bell was
subscribing to this early bird theory as well. By the time you good people end
up reading this column, they will have begun selling breakfast items
nationwide, including egg burritos and waffle tacos. </span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">These numbers enlightened me. If I’ve learned one thing in this
lifetime, it’s take the path with the least amount of resistance, doing this
will get you to your destination quicker.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">If these major players in our industry are spotting pertinent
trends and sharing them, I’m not proud, I’ll gladly ride their coattails are
across the finish line.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">In closing, I’ll put it on the record that my phantom dining
guest looked absolutely stunning and I am eternally in her debt. Her advice
just might be the missing piece that could restore the 651’s economy, and that
Saint Paul Hotel pot pie…..it was Christ like. If I were mayor, I’d declare it
a national treasure.</span></div>
<br />
<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Respectfully Mayor Klecko</span></div>
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<div style="line-height: 15.75pt; margin: 0in 0in 16.8pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Don’t Forget To Vote</span></i></div>
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<span style="color: #2d2b2c; font-family: "akzidenz-grotesk-std-bloom","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> </span></div>
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Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com4tag:blogger.com,1999:blog-8144271556245163115.post-75050793621038970952013-12-18T14:14:00.000-06:002013-12-18T14:50:04.790-06:00Chirstmas @ the U-Club<div dir="ltr" style="text-align: left;" trbidi="on">
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Last evening, when I stepped up to the podium...</div>
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I started off with a poem that described the evening I baked a Bundt cake on PBS, and how I went off script to announce to my granddaughter that I loved her more than anybody else.</div>
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Next I tried to solve the worlds problems by announcing that humans would never heal unless....</div>
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<b><i>A FEMALE PRESIDENT WAS PLACED IN THE OVAL OFFICE </i></b></div>
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<b><i>A POPE IS DECLARED FROM DUBLIN CITY</i></b></div>
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<b><i>OR, LETTING M.P.R. GREET US EACH MORNING, WITH A POEM FROM ETHNA MCKIERNAN</i></b></div>
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And if that wasn't enough, <b><i> </i></b> I shared the account Executive Chef Joan Ida passed onto to me about how she went to Italy to research menus, and as she sat in her hotel room alone....a loud noise came from above. when she peeked through the curtains.....the Pope was riding shotgun, in a helicopter...and he waved at her.</div>
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These were three really good poems, however........this morning as Klecko put his ear to the ground, all the cool kids were talking about the piece he closed with.....</div>
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"TROPHIES OF CONQUEST"</div>
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Instead of describing it, let me just show it to you guys......</div>
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<i><b>Knowing how I disliked Garrison Keillor</b></i></div>
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<i><b>Without provocation</b></i></div>
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<i><b>The pastry chef entered my office smirking</b></i></div>
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<i><b>Because she had received </b></i></div>
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<i><b>A secondhand invite to a gala</b></i></div>
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<i><b>Taking place at the mans home</b></i></div>
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<i><b>That very night</b></i></div>
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<i><b>"Steal the bastard's salt and pepper shakers"</b></i></div>
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<i><b>I demanded "We'll put them in the break room"</b></i></div>
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<i><b>My request offered no purpose</b></i></div>
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<i><b>Yet the pastry chef called it genius</b></i></div>
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<i><b>Promising to fulfill my bidding</b></i></div>
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<i><b>The following morning</b></i></div>
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<i><b>During a postmortem of the party</b></i></div>
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<i><b>The pastry chef rolled her eyes</b></i></div>
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<i><b>While explaining how his cookbooks were shit</b></i></div>
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<i><b>As she handed me a package</b></i></div>
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<i><b>With contents I'm not at liberty to discuss</b></i></div>
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I get it. </div>
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<i><b> </b></i></div>
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People love it when you target a sacred cow, but I guess in my opinion......the target pales in comparison to the possible caper that may (or may not) have conspired between two low profile colleagues.</div>
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But anyway....the University Club was spectacular, decked out with Christmas lights, a million poinsettia plants and a fresh blanket of snow.</div>
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The only thing that could have improved our venue is if it came equipped with a seven pound Baby-Jesus.</div>
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As you look down, you will see Hertzel's take on the evening, however.....she really is modest in sparing you insight on her set, and how she "CRUSHED" her quilt story that may have put a tear or two into the eyes of even the most macho literary patrons.</div>
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The evenings roster was simply one literary monster after another. I must confess.....even Klecko was more nervous than he would care to admit.</div>
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But as Laurie sends props out to the boys in her account, I'd like to cast my vote of approval to the women. Although all of them were superb, I kinda felt Hertzel and Heid Erdrich were captivating. Maybe if some of the dudes would have talked less.....they might have talked longer.</div>
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I wouldn't have minded a bit.</div>
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Merry Christmas L.A.B. Rats - </div>
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I love most of you </div>
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<i><b> </b></i></div>
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<a href="http://www.startribune.com/entertainment/blogs/OnBooks.html"><img alt="" border="0" height="110" src="http://stmedia.startribune.com/images/onBooks_blogHeader.png" title="" width="630" /></a>
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<b>Laurie Hertzel </b> is
senior editor for books at the Star Tribune, where she has worked since
1996. She is the author of "News to Me: Adventures of an Accidental
Journalist," winner of a Minnesota Book Award.</div>
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<h2 class="blogTitle">
Props, jokes and poetry</h2>
<span class="postedBy">Posted by: Laurie Hertzel
under
<a href="http://www.startribune.com/entertainment/blogs/OnBooks.html?c=949514">Author events</a>,
<a href="http://www.startribune.com/entertainment/blogs/OnBooks.html?c=949534">Local authors</a>,
<a href="http://www.startribune.com/entertainment/blogs/OnBooks.html?c=1089421">Poetry</a>,
<a href="http://www.startribune.com/entertainment/blogs/OnBooks.html?c=949539">Readings</a>
</span>
<span class="updatedBy">Updated: December 18, 2013 - 10:21 AM</span>
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<img alt="Danny Klecko reads at the University Club." src="http://apps.startribune.com/blogs/user_images/lhertzel_1387378799_klecko.jpg" style="height: 420px; width: 600px;" />
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Danny Klecko reads at the University Club.</div>
</div>
The women weren't exactly sedate, but they read from printed
scripts--poetry, book excerpts, essays--and they mostly kept to the time
limit. Within those constraints, though, there was much room for
laughter and poignancy, as<a href="http://heiderdrich.com/"> Heid Erdrich </a>read poems that she had "sneaked into" her new cookbook, <a href="http://www.startribune.com/lifestyle/taste/232704691.html">"Original Local,"</a> and <a href="http://miriamswords.com/">Mary Lou Judd Carpenter</a>
read from a memoir she has written about her parents, "Miriam's Words:
The Personal Price of a Public Life." (Her father was congressman Walter
Judd, and the memoir draws heavily on the letters of his wife, Miriam.)
<a href="http://thephoenixspirit.com/author/eleanord/">Eleanor Leonard</a> read an essay about lighting the candles on a tree and singing "Silent Night."<br />
<span style="line-height: 1.6em;">But the men! Whoa! Less reading than performance art, spoken word, with </span><i style="line-height: 1.6em;">props.</i><br />
Last night's Readings for Writers (holiday edition), coordinated and emceed, as usual, by St. Paul Poet Laureate <a href="http://www.startribune.com/entertainment/blogs/115724969.html">Carol Connolly</a>,
was unexpectedly raucous and, at times, side-splittingly funny. Not
what you might expect for a literary evening at the sedate and dignified
University Club.<br />
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<img alt="Mike Finley pulls poems out of a sock" src="http://apps.startribune.com/blogs/user_images/lhertzel_1387378871_finley.jpg" style="float: left; height: 400px; margin: 5px; width: 300px;" />
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Mike Finley pulls poems out of a sock</div>
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Poet <a href="http://mfinley.com/">Mike Finley</a>, blue-eyed and
cherubic, pulled a tinsel-bedecked hat out of a bag, placed it solemnly
on his head, then pulled out a big gold Christmas stocking and began
fishing around inside of it, drawing out slips of paper at random and
reading them. Not poems, exactly, but more than jokes, they first
startled, then amused the audience. (The first one: "Why / is that
frisbee / getting bigger? / and then it hits me....")<br />
<span style="line-height: 1.6em;">Poet and memoirist Ted King pulled
on a Santa hat, claimed that Ted King couldn't make it and had sent
Santa in his place, and then began spinning fantastic stories, seemingly
off the top of his head, about the original Santa giveaway (which
involved theft).</span><br />
Baker-poet <a href="http://www.startribune.com/local/minneapolis/181641791.html">Danny Klecko</a>
never opened his prop bag, just pounded it on the podium dramatically
as he read a poem about urging one of his pastry chefs to steal <a href="http://www.startribune.com/topics/people/garrison-keillor.html" target="_blank">Garrison Keillor</a>'s
salt and pepper shakers. Was that what was in the bag? The last line of
the poem tells us that the contents "I'm not at liberty to discuss."<br />
At 9 p.m., just as <a href="http://timnolanpoet.wordpress.com/">Tim Nolan</a>,
the last poet of the evening, approached the podium, a dozen or so
people screamed, "Snow emergency!" and fled to move their cars. Nolan
looked wryly at Connolly and said, "You mention my name and people head
for the door."<br />
He carried only a sheaf of paper with him, but it turned out that he,
too, had props: As he read his final poem, "Shoes," he removed his
shoes and placed them on the podium in front of him. He made it almost
all the way through the poem before stopping, sniffing the air, and
saying, "Oooh, my shoes stink." And then, "That's not part of the poem."<br />
The annual event is free but passes the hat for <a href="http://www.publicartstpaul.org/">Public Art St. Paul.</a></div>
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Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com4tag:blogger.com,1999:blog-8144271556245163115.post-73935061842549678932013-11-21T15:36:00.000-06:002013-11-21T15:36:12.865-06:00Thanksgiving and Pumpkin Brioche<div dir="ltr" style="text-align: left;" trbidi="on">
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What's for Thanksgiving, chef? What Twin Cities pros eat for the holiday</h1>
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<a class="articleByline" href="mailto:jfleming@pioneerpress.com?subject=TwinCities.com:">By Jess Fleming<br />jfleming@pioneerpress.com</a><br />
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Posted: 11/21/2013 12:01:00 AM CST <span style="padding: 0px 10px;">|</span> <span id="dateUpdated" title="11/21/2013 01:14:54 PM">Updated: about 2 hours ago</span></div>
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<span fd-id="default" fd-type="start"></span>Thanksgiving is a time for tradition. Most of our tables look similar from year to year, even if we change the recipes a bit.<br />
It got us thinking. What do chefs eat on the big day -- provided they don't have to work it?<br />
We asked some of our favorite local chefs and a baker what they eat on Thanksgiving Day and even got them to <a href="http://www.twincities.com/recipes/ci_24570915/thanksgiving-recipes-from-local-pros" target="_blank">share a recipe or two</a>.<br />
Maybe one of the dishes can make it to your table this year.<br />
<br />
<span style="font-size: large;"><strong>LENNY RUSSO </strong></span><br />
<img src="http://extras.mnginteractive.com/live/media/site569/2013/0219/20130219__LennyRusso_Heartland.jpg" /> The chef at St. Paul's hyper-local fine-dining destination Heartland heads to his in-laws' place for Thanksgiving, which means he gets a break from cooking.<br />
But when Lenny Russo has made a turkey, he stuffs half of it with sausage dressing and the other half with chestnut dressing. He also has made <a href="http://www.twincities.com/recipes/ci_24570915/thanksgiving-recipes-from-local-pros#chestnut">chestnut soup</a>.<br />
Growing up in a large Italian family, though, his childhood memories are maybe a little different from some of ours.<br />
"When I was a kid, we always celebrated with the extended family and started with a large antipasto table followed by a pasta course before we had the turkey," Russo said. "I don't really care much for sugar, so I never really ate much pie, but I did enjoy finishing my meal with some fresh fennel.<br />
"Also, whenever the extended family gathered for a holiday, it was a daylong affair. In the early morning hours past midnight, we always had what we called the 'Venetian Hour,' which consisted of assembling your own sandwiches on hard rolls. We always had various Italian deli meats and cheeses with all the garnishes and condiments, including lots of pickled vegetables and olives. It was a lot of food."<br />
<br />
<span style="font-size: large;"><strong>RUSSELL KLEIN </strong></span><br />
<img align="right" src="http://extras.mnginteractive.com/live/media/site569/2013/1120/20131120__RussellKlein_DestaKlein_Meritage_cropped_400.jpg" /> For the first few years after Russell and Desta Klein opened Meritage in downtown St. Paul, they hosted an "orphans Thanksgiving" at the restaurant, cooking for people without family in the area.<br />
"After a couple of years, I was, like, 'I can't do that anymore,' " Russell Klein said. "It was great, but it was a lot of work."<br />
Now, he and Desta are usually on the road during holiday time.<br />
"Our family is spread out all over the country," Klein said.<br />
As for what's on the table?<br />
"It's very traditional," he said. "There's nothing cheffy about our Thanksgiving dinner, and I wouldn't want there to be. I gotta have green bean casserole, that's my thing. I don't want any cheffy green bean casserole, either. I want the one with the cream of mushroom soup and the canned fried onions.<br />
"A couple of years ago, for a publication, I was assigned to rethink the green bean casserole. I did it with brussels sprouts with a bechamel and fried onion, and it was delicious. But it wasn't as good as the original."<br />
Klein shared the recipe for <a href="http://www.twincities.com/recipes/ci_24570915/thanksgiving-recipes-from-local-pros#pumpkin">his mother's pumpkin soup</a>, which is on the restaurant's fall menu now.<br />
<br />
<span style="font-size: large;"><strong>J.D. FRATZKE </strong></span><br />
<img src="http://extras.mnginteractive.com/live/media/site569/2013/1121/20131121__JDFratzke_StripClubnew.jpg" /> Since Strip Club chef J.D. Fratzke and his wife moved into their home in South Minneapolis in 2001, they've been hosting a Thanksgiving feast.<br />
"That first year, I was so excited," Fratzke said. "I invited everyone under the sun and made way too much food."<br />
Now, he said, it's a more subdued, intimate affair with just a few close family members or friends. The menu includes the usual traditional turkey, brussels sprouts and mashed potatoes and his signature dish: spaetzle and sauerkraut.<br />
"We just make sure the wine flows freely and there is plenty of whiskey after the meal," Fratzke said.<br />
Fratzke contributed <a href="http://www.twincities.com/recipes/ci_24570915/thanksgiving-recipes-from-local-pros#rabbit">an alternative entree recipe</a> for those who want to try something other than turkey this year.<br />
"The recipe is inspired by the Alto-Adige region of northern Italy, bordering Austria's Tryolian Alps," Fratzke said. "The area has strong ties to Germany and a German-speaking population. Thus, it speaks to my heart and soul."<br />
<br />
<span style="font-size: large;"><strong>DANNY KLECKO </strong></span><br />
<img align="right" src="http://extras.mnginteractive.com/live/media/site569/2013/0528/20130528__130530%20faces%20Danny%20Klecko,%20St.%20Agnes%20Bakery_400.jpg" /> The CEO of Saint Agnes Bakery said Black Friday is as important as the big meal to his family.<br />
"I do my best to present them one final meal before they get crushed by the mob," Klecko said.<br />
Sometimes, they eat turkey. Other times, Klecko makes a turkey potpie. One thing, however nontraditional, that's always on the menu is his famous borscht.<br />
"Even though I don't wait in lines for Black Friday discount items, I've been known to swing by the stores my family and friends are in line for with a Thermos filled with borscht," Klecko said. "There's nothing like beet soup to install confidence and keep you awake."<br />
Klecko shared his recipe for <a href="http://www.twincities.com/recipes/ci_24570915/thanksgiving-recipes-from-local-pros#brioche">pumpkin brioche</a>.<br />
<br />
<h1 class="articleTitle" id="articleTitle">
Thanksgiving recipes from local pros</h1>
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Pioneer Press<br /><div class="articleSecondaryDate meta" id="articleDate">
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(Pioneer Press: Kirk Lyttle) </div>
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<span fd-id="default" fd-type="start"></span>We asked <a href="http://www.twincities.com/restaurants/ci_24570971/whats-thanksgiving-chef-what-twin-cities-pros-eat" target="_blank">some of our favorite local chefs and a baker</a> what they eat on Thanksgiving Day and even got them to share a recipe or two.<br />
<br />
<span style="font-size: large;"><strong>LENNY RUSSO OF HEARTLAND </strong></span><br />
<strong>CRANBERRY RELISH </strong><br />
1 tablespoon salted butter<br />
1/2 cup sweet onions, 1/4-inch dice<br />
1 cup preserved cranberries<br />
1/4 teaspoon fine sea salt<br />
1/8 teaspoon Tellicherry black pepper, freshly ground<br />
2 tablespoons honey<br />
1/4 teaspoon fresh thyme leaves<br />
2 tablespoons sweet white wine, such as riesling, muscat or Sauternes<br />
In nonreactive sauce pot, melt butter over medium low heat. Add onions. Sweat for 5 minutes or until onions are soft. Add preserves, salt, pepper, honey, thyme and wine. Simmer for 10 minutes or until relish begins to thicken. Remove from heat. Chill. Serve.<br />
<strong style="font-size: 12pt;"><br /></strong><br />
<strong style="font-size: 12pt;"><a href="http://www.blogger.com/null" name="chestnut">ROASTED CHESTNUT SOUP</a></strong><br />
1/2 pound unsalted butter<br />
1 pound leeks, white parts only, diced<br />
5 pounds chestnuts, peeled<br />
4 cups heavy cream<br />
2 cups courtbouillon (recipe follows)<br />
1 cup sherry<br />
1 bouquet garni (1 whole nutmeg, 1 bay leaf, 2 parsley sprigs, 2 thyme sprigs and 10 black peppercorns tied in cheesecloth sack)<br />
1 tablespoon fine sea salt<br />
1 1/2 teaspoons white pepper, freshly ground<br />
In large, nonreactive pot, melt butter over low heat. Add leeks and chestnuts. Cook until soft. Add heavy cream. Bring to a slow simmer. Cook until chestnuts begin to fall apart. Using immersion blender, puree soup base until smooth. Add courtbouillon, sherry and bouquet garni. Cook at slow simmer for 20 minutes. Remove soup from heat. Remove boquet garni. Season with salt and pepper.<br />
<br />
<strong>COURTBOUILLON </strong><br />
Recipe adapted from <a href="http://foodnetwork.com/">foodnetwork.com</a>.<br />
1 1/2 cups water<br />
1/2 cup white wine<br />
1 lemon, juiced<br />
1 onion, chopped<br />
1/2 celery rib, chopped<br />
1 garlic clove, chopped finely<br />
1 teaspoon black peppercorns<br />
4 to 5 sprigs fresh thyme<br />
1 bay leaf<br />
In saucepan, combine water, wine, lemon juice, onion, celery, garlic, peppercorns, thyme and bay leaf. Bring to a boil over high heat. Reduce heat. Simmer for 8 minutes. Strain through fine-mesh sieve. Refrigerate for up to 3 days or freeze for up to 2 months. (Note: Always bring to a boil before using.)<br />
<br />
<span style="font-size: large;"><strong>RUSSELL KLEIN OF MERITAGE </strong></span><br />
<strong><a href="http://www.blogger.com/null" name="pumpkin">PUMPKIN SOUP </a></strong><br />
4 sugar pumpkins<br />
1/2 pound butter, melted, divided use<br />
2 tablespoons ground cinnamon, divided use<br />
2 teaspoons ground nutmeg, divided use<br />
1/4 teaspoon mace, divided use<br />
1 cup brown sugar, packed, divided use<br />
5 shallots, thinly sliced<br />
1/2 onion, sliced thin<br />
1 stalk celery, diced<br />
1 carrot, diced<br />
3 garlic cloves, minced<br />
1 cup sherry wine<br />
2 quarts vegetable stock<br />
2 cups heavy cream<br />
Salt to taste<br />
Pepper to taste<br />
<strong>Garnishes (optional):</strong><br />
Nuts<br />
Whipped cream<br />
Creme fraiche<br />
<strong>To roast pumpkin: </strong>Preheat oven to 350 degrees. Cut pumpkin in half. Remove seeds. Brush with half of butter, half of spices and half of sugar. Place on cookie sheet. Roast until tender. Cool slightly. Remove flesh from skin.<br />
<strong>To make soup:</strong> In large stock pot, heat remaining butter over medium heat. Add shallots, onion, celery, carrot and garlic. Cook until tender but not brown. Add sherry. Heat until reduced by half. Add roasted pumpkin. Add chicken stock, cream, salt, pepper, remaining cinnamon, remaining nutmeg, remaining mace and remaining sugar. Simmer for 20 minutes.<br />
<strong>To puree and serve:</strong> Place soup in blender or food processor. (Note: Blender will yield smoother consistency.) Carefully puree soup. Garnish with nuts, whipped cream or creme fraiche. Serve immediately.<br />
<br />
<span style="font-size: large;"><strong>J.D. FRATZKE OF STRIP CLUB </strong></span><br />
<strong><a href="http://www.blogger.com/null" name="rabbit">BRAISED RABBIT A LA ALTO-ADIGE </a></strong><br />
2 tablespoons smoked paprika<br />
1 tablespoon ground allspice<br />
1 tablespoon sea salt<br />
1 tablespoon fresh cracked black pepper<br />
2 tablespoons fresh thyme leaves<br />
4 pounds rabbit legs, separated at joint<br />
2 ounces extra-virgin olive oil<br />
1/2 pound butter<br />
1 large yellow onion, diced finely<br />
5 stalks celery, diced finely<br />
3 large carrots, diced finely<br />
1/2 cup garlic cloves, smashed<br />
4 fresh bay leaves<br />
6 cinnamon sticks<br />
2 Granny Smith apples, diced finely<br />
1 quart sparkling white wine<br />
1 cup whole-grain mustard<br />
2 tablespoons brown sugar<br />
4 cups chicken or wild game stock<br />
Salt<br />
Pepper<br />
Sugar<br />
<strong>Accompaniment:</strong><br />
Cooked risotto, polenta or spaetzle<br />
<strong>Garnishes:</strong><br />
Fresh watercress<br />
Very good extra-virgin olive oil or truffle oil<br />
<strong>To roast rabbit: </strong>Preheat oven to 475 degrees. In small mixing bowl, combine paprika, allspice, salt, pepper and thyme. Mix well. Rub rabbit legs with spice mix. Lay in single layer on sheet pan. Drizzle with olive oil. Roast for 20 minutes or until spice mix begins to brown slightly.<br />
<strong>To cook vegetables: </strong>Meanwhile, drizzle olive oil in large braising pan or Dutch oven. Add butter. Place over medium-high heat on range burner. Heat until butter melts and begins to foam. Add onion, celery, carrots, garlic, bay leaves, cinnamon sticks and apples. Saute, stirring occasionally, until onions become translucent and vegetables begin to sweat out their natural juices.<br />
<strong>To make braising liquid: </strong>Add sparkling wine. Increase heat to high. Simmer for 10 minutes or until alcohol has cooked out of wine. Stir in mustard and brown sugar.<br />
<strong>To braise rabbit:</strong> Remove rabbit legs from oven. Add to pot. Cover with chicken stock. Seal tightly with aluminum foil and form-fitting lid. Place in oven. Reduce heat to 375 degrees. Braise for 2 hours or until meat falls easily from bone.<br />
<strong>To reduce braising liquid: </strong>Remove pan from oven. Using slotted spoon, gently place rabbit legs on baking sheet. Place braising liquid on range burner over medium heat with bottom of pot just off center of burner. Bring to a simmer. Skim off grease and impurities. Cook until braising liquid is reduced by one-third. Add salt, pepper and sugar to taste.<br />
<strong>To serve: </strong>Serve leg and thigh of rabbit over risotto, polenta or spaetzle. Smother with 4 ounces braising liquid. Cover with few sprigs of fresh watercress and splash of very good extra-virgin olive oil or white truffle oil.<br />
<br />
<span style="font-size: large;"><strong>DANNY KLECKO OF SAINT AGNES BAKERY </strong></span><br />
<strong><a href="http://www.blogger.com/null" name="brioche">PUMPKIN BRIOCHE </a></strong><br />
1/4 cup milk (room temperature)<br />
3 teaspoons active dry yeast<br />
1 cup pumpkin puree<br />
1/3 cup sugar<br />
6 cups bread flour, divided use<br />
1 handful craisins<br />
2 teaspoon salt<br />
1 pinch cinnamon<br />
6 eggs<br />
8 ounces of soft butter<br />
<strong>To make sponge:</strong> In mixing bowl, combine milk and yeast. Whisk to combine. Let rest for several minutes. Stir in pumpkin puree, sugar and 1 cup flour. Cover. Let develop for 30 to 45 minutes.<br />
<strong>To make brioche:</strong> Preheat oven to 375 degrees. Place sponge into mixing bowl. Add remaining 5 cups flour, craisins, salt and cinnamon. Mix to combine. Add eggs. Mix until absorbed. Add butter. Mix until dough comes together. (Note: It should have a soft elastic consistency, much like rich bun dough.)<br />
<strong>To bake brioche: </strong>Scale finished dough into pieces that will match size of bread pans. Bake for 30 to 35 minutes or until golden brown.</div>
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Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com1tag:blogger.com,1999:blog-8144271556245163115.post-8117408411657095632013-10-25T10:47:00.001-05:002013-10-25T10:47:37.477-05:00Allies in the Baking Empire<div dir="ltr" style="text-align: left;" trbidi="on">
Several weeks ago I was contacted by my friends at the National Honey Board with a request to send them some artisan breads with a honey focused inspiration.<br />
<br />
I was told to send four loaves......<br />
<br />
I was told to send them to Denver.........<br />
<br />
So I did.<br />
<br />
When you send a sample pack to an event, it is always good practice to deliver a collection that offers a uniformed size, but the pieces should always balance the light and dark side of the bread color spectrum.<br />
<br />
It is also paramount to give different POV's on sweet-savory and a variety of textures.<br />
<br />
Anyways......<br />
<br />
The loaves that were flown first class to Denver, somehow made their way to Chicago.<br />
<br />
I wonder if their journey was exciting, possibly fraught with peril.<br />
<br />
Who knows?<br />
<br />
Perhaps their voyage will inspire a Disney movie.<br />
<br />
In closing I just want to say that it was a big honor for our bakery to have the chance to partner with the National Honey Board.<br />
<br />
They are such a classy group of people, and whose kidding who?<br />
<br />
These folks are blessed to have the sweetest, cleanest, purest product on the planet to market....<br />
<br />
Honey!<br />
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Let's Talk Honey ...</h4>
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Sweet Returns from Honey Baking Summit</h2>
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Posted by <em>National Honey Board </em> on <strong>October 24, 2013</strong> - 3:12 PM</div>
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We just wrapped up our third Baking Honey Summit in Chicago, and one of our favorite things about these events is seeing what the most talented bakers in the world can do with honey after spending the day learning about this natural sweetener and working with it.<br />
We recently had the opportunity to taste the sweet returns of the Honey Baking Summit when two of our attendees sent us products they developed with honey for our fall board meeting. Since we never start with dessert (ok, maybe some times we do!), we first tasted some amazing artisan breads from <a href="http://www.saintagnesbaking.com/">Saint Agnes Baking Company</a>, including a WWII loaf that was a delicious combination of a Russian and German Rye that uses honey to provide a sweet taste.<br />
We also sampled a Wild Rice Round and a Hungarian Raisin Rye which uses a combination of honey, molasses, cocoa and raisins.<br />
Next up, we hit the sweets and tasted three of <a href="http://www.muddypawscheesecake.com/">Muddy Paws Cheesecakes</a>, all made with honey. First up was a honey vanilla cheesecake, which has been a standard on the bakery’s menu for some time. Next, we devoured a couple slices of new products, including a lemon honey cheesecake on a pistachio graham crust and a honey blueberry lavender on a shortbread crust. All three were delicious, and took advantage of honey’s ability to complement a variety of flavors.<br />
Thank you once again to Danny Klecko of <a href="http://www.saintagnesbaking.com/">Saint Agnes Baking Company</a> and Tami Cabrera of <a href="http://www.muddypawscheesecake.com/">Muddy Paws Cheesecake</a> for the outstanding made with honey products.</div>
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Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com1tag:blogger.com,1999:blog-8144271556245163115.post-54337164428888459012013-10-21T09:45:00.000-05:002013-10-21T09:45:17.835-05:00List of Irish Cheese <div dir="ltr" style="text-align: left;" trbidi="on">
Saturday night I took Sue McGleno to the Moose Country Pub to visit with a former colleague who had recently got married. <br />
<br />
The guy was a dough mixer, and I worked side by side with the kid for 7 years.<br />
<br />
I have never been one to get excited to go to weddings or funerals, but this event was more of a post wedding party (the couple tied the knot several weeks ago during an elopement in Seattle) where people didn't really get all that dolled up.<br />
<br />
At the party, some random guy just steps up to a special corner table I had reserved for my wife and I to secure some privacy...and the random guy asks.....<br />
<br />
"What did one fly say to the other fly?"<br />
<br />
To which Sue McGleno and I exchanged looks of befuddlement......<br />
<br />
"Is that stool taken?" the guy says answering his own question while proceeding to sit down and become the 5th wheel.<br />
<br />
Usually I have no problem being "that guy", and the thought did occur to me that I might shoo this guy away....<br />
<br />
But there just wasn't much available seating, and the guys generosity in sharing his personal views on blood thinners and WW2 campaigns was really quite endearing.<br />
<br />
After awhile the random guy took off to smoke, and truth be told I thought we had lost him to the festivities, but alas.......how fortunate was I to have him return with the following message that God seemed to have lain upon his heart.......<br />
<br />
"Did you know they make more different kinds of cheese in Ireland than they do in Wisconsin?"<br />
<br />
Random man never backed this claim up with any rational statistics, but the thought in of itself was enough to make me glad that I had attended this extravaganza.<br />
<br />
I don't know how the following stacks up against Wisconsin (or any other part of the world for that matter), but I did find this cheese grid, and I must say....I found it quite impressive.<br />
<br />
<br />
<table class="sortable wikitable jquery-tablesorter"><thead>
<tr><th class="headerSort" role="columnheader button" style="text-align: left;" tabindex="0" title="Sort ascending">Cheese Name</th><th class="headerSort" role="columnheader button" style="text-align: left;" tabindex="0" title="Sort ascending">Type</th><th class="headerSort" role="columnheader button" style="text-align: left;" tabindex="0" title="Sort ascending">Milk</th><th class="headerSort" role="columnheader button" style="text-align: left;" tabindex="0" title="Sort ascending">Rennet</th><th class="headerSort" role="columnheader button" style="text-align: left;" tabindex="0" title="Sort ascending">Notes</th><th class="headerSort" role="columnheader button" style="text-align: left;" tabindex="0" title="Sort ascending">Producer</th></tr>
</thead><tbody>
<tr><td>Abbey Blue Brie</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Blue</td><td><a href="http://en.wikipedia.org/wiki/Abbey_Cheese_Company" title="Abbey Cheese Company">Abbey Cheese Company</a></td></tr>
<tr><td>Abbey Smoked Brie</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Smoked Brie</td><td><a href="http://en.wikipedia.org/wiki/Abbey_Cheese_Company" title="Abbey Cheese Company">Abbey Cheese Company</a></td></tr>
<tr><td>Ardagh Castle Gjetost</td><td>Goat</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Ardagh_Castle_cheese" title="Ardagh Castle cheese">Ardagh Castle cheese</a></td></tr>
<tr><td>Ardagh Castle Goats Cheese</td><td>Goat (from whey)</td><td>Raw</td><td>Vegetarian</td><td>Wensleyday style</td><td><a href="http://en.wikipedia.org/wiki/Ardagh_Castle_cheese" title="Ardagh Castle cheese">Ardagh Castle cheese</a></td></tr>
<tr><td>Ardagh Castle Ricotta</td><td>Goat (from whey)</td><td>Raw</td><td>Vegetarian</td><td>Ricotta</td><td><a href="http://en.wikipedia.org/wiki/Ardagh_Castle_cheese" title="Ardagh Castle cheese">Ardagh Castle cheese</a></td></tr>
<tr><td>Ardrahan</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Ardrahan_Cheese" title="Ardrahan Cheese">Ardrahan Cheese</a></td></tr>
<tr><td>Ardsallagh Hard Goat’s Cheese</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Ardsallagh_Goats_Products" title="Ardsallagh Goats Products">Ardsallagh Goats Products</a></td></tr>
<tr><td>Ardsallagh Smoked Cheese</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Ardsallagh_Goats_Products" title="Ardsallagh Goats Products">Ardsallagh Goats Products</a></td></tr>
<tr><td>Ardsallagh Soft Goat’s Cheese</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Ardsallagh_Goats_Products" title="Ardsallagh Goats Products">Ardsallagh Goats Products</a></td></tr>
<tr><td>Ballintubber Cheddar with Chives</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Cahills_Farm_cheese" title="Cahills Farm cheese">Cahills Farm cheese</a></td></tr>
<tr><td>Ballybrie</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Soft Creamy Brie</td><td><a href="http://en.wikipedia.org/wiki/Fivemiletown_Creamery" title="Fivemiletown Creamery">Fivemiletown Creamery</a></td></tr>
<tr><td>Ballyblue</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Soft Blue Brie</td><td><a href="http://en.wikipedia.org/wiki/Fivemiletown_Creamery" title="Fivemiletown Creamery">Fivemiletown Creamery</a></td></tr>
<tr><td>Ballyoak</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Soft Smoked Brie</td><td><a href="http://en.wikipedia.org/wiki/Fivemiletown_Creamery" title="Fivemiletown Creamery">Fivemiletown Creamery</a></td></tr>
<tr><td>Ballyhooly Blue</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td>Ballyporeen with Mixed Irish Herbs</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Cahills_Farm_cheese" title="Cahills Farm cheese">Cahills Farm cheese</a></td></tr>
<tr><td>Bay Lough Cheddar</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bay_Lough_cheese" title="Bay Lough cheese">Bay Lough cheese</a></td></tr>
<tr><td>Bay Lough Cheddar Smoked</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bay_Lough_cheese" title="Bay Lough cheese">Bay Lough cheese</a></td></tr>
<tr><td>Bay Lough Cheddar Smoked with Garlic & Herbs</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bay_Lough_cheese" title="Bay Lough cheese">Bay Lough cheese</a></td></tr>
<tr><td>Bay Lough Cheddar With Garlic & Herbs</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bay_Lough_cheese" title="Bay Lough cheese">Bay Lough cheese</a></td></tr>
<tr><td>Beal Handmade Cheddar</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a href="http://en.wikipedia.org/wiki/B%C3%A9al_Organic_Cheese" title="Béal Organic Cheese">Béal Organic Cheese</a></td></tr>
<tr><td>Beal Raw Milk Cheddar</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a href="http://en.wikipedia.org/wiki/B%C3%A9al_Organic_Cheese" title="Béal Organic Cheese">Béal Organic Cheese</a></td></tr>
<tr><td>Beara Blue</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Blue Stilton style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockatee_Cheese&action=edit&redlink=1" title="Knockatee Cheese (page does not exist)">Knockatee Cheese</a></td></tr>
<tr><td>Bellingham Blue</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Glyde_Farm_Produce" title="Glyde Farm Produce">Glyde Farm Produce</a></td></tr>
<tr><td>Bluebell Falls Cygnus</td><td>Goat</td><td>Heat Treated</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bluebell_Falls_Cheese" title="Bluebell Falls Cheese">Bluebell Falls Cheese</a></td></tr>
<tr><td>Bluebell Falls Cygnus with Honey</td><td>Goat</td><td>Heat Treated</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bluebell_Falls_Cheese" title="Bluebell Falls Cheese">Bluebell Falls Cheese</a></td></tr>
<tr><td>Bluebell Falls Cygnus with Pepper</td><td>Goat</td><td>Heat Treated</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bluebell_Falls_Cheese" title="Bluebell Falls Cheese">Bluebell Falls Cheese</a></td></tr>
<tr><td>Bluebell Falls Orion</td><td>Goat</td><td>Heat Treated</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bluebell_Falls_Cheese" title="Bluebell Falls Cheese">Bluebell Falls Cheese</a></td></tr>
<tr><td>Bluebell Falls Pegasus</td><td>Goat</td><td>Heat Treated</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Bluebell_Falls_Cheese" title="Bluebell Falls Cheese">Bluebell Falls Cheese</a></td></tr>
<tr><td>Boilie Cheese Pearls</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Soft Creamy cheese pearls marinated in peppercorns infused in a garlic oil</td><td><a href="http://en.wikipedia.org/wiki/Fivemiletown_Creamery" title="Fivemiletown Creamery">Fivemiletown Creamery</a></td></tr>
<tr><td>Boilie Goats Cheese Pearls</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td>Soft Creamy cheese pearls marinated in peppercorns infused in a garlic oil</td><td><a href="http://en.wikipedia.org/wiki/Fivemiletown_Creamery" title="Fivemiletown Creamery">Fivemiletown Creamery</a></td></tr>
<tr><td>Boyne Valley Blue</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Glyde_Farm_Produce" title="Glyde Farm Produce">Glyde Farm Produce</a></td></tr>
<tr><td>Burren Gold</td><td>Cow</td><td>Raw</td><td></td><td></td><td><a href="http://en.wikipedia.org/wiki/Burren_Gold" title="Burren Gold">Burren Gold</a></td></tr>
<tr><td>Cahill’s Ardagh Wine Cheese</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Cahills_Farm_cheese" title="Cahills Farm cheese">Cahills Farm cheese</a></td></tr>
<tr><td>Cahill’s Original Irish Porter Cheese</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Cahills_Farm_cheese" title="Cahills Farm cheese">Cahills Farm cheese</a></td></tr>
<tr><td>Cahill’s Whiskey Cheese</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Cahills_Farm_cheese" title="Cahills Farm cheese">Cahills Farm cheese</a></td></tr>
<tr><td>Cais Dubh</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td>Cais Rua</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td>Carlow Cheese</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Edam style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Carlow_Cheese&action=edit&redlink=1" title="Carlow Cheese (page does not exist)">Carlow Cheese</a></td></tr>
<tr><td>Carlow Cheese Flavoured</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Flavored Edam style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Carlow_Cheese&action=edit&redlink=1" title="Carlow Cheese (page does not exist)">Carlow Cheese</a></td></tr>
<tr><td>Carrigaline</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Carrigaline_Farmhouse_Cheese" title="Carrigaline Farmhouse Cheese">Carrigaline Farmhouse Cheese</a></td></tr>
<tr><td>Carrigaline Beech Smoked</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Carrigaline_Farmhouse_Cheese" title="Carrigaline Farmhouse Cheese">Carrigaline Farmhouse Cheese</a></td></tr>
<tr><td>Carrigaline Garlic & Herb</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Carrigaline_Farmhouse_Cheese" title="Carrigaline Farmhouse Cheese">Carrigaline Farmhouse Cheese</a></td></tr>
<tr><td>Carrowholly</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td>Gouda style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Carrowholly_cheese&action=edit&redlink=1" title="Carrowholly cheese (page does not exist)">Carrowholly cheese</a></td></tr>
<tr><td>Carrowholly Cheese Flavoured</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td>Gouda style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Carrowholly_cheese&action=edit&redlink=1" title="Carrowholly cheese (page does not exist)">Carrowholly cheese</a></td></tr>
<tr><td>Cashel Blue</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Blue</td><td><a href="http://en.wikipedia.org/wiki/J%26L_Grubb" title="J&L Grubb">J&L Grubb</a></td></tr>
<tr><td>Chulchoill</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Cooleeney_Farmhouse_Cheese" title="Cooleeney Farmhouse Cheese">Cooleeney Farmhouse Cheese</a></td></tr>
<tr><td>Cleire Goats Cheese</td><td>Goat</td><td>Raw</td><td>N/A</td><td>Cheese curd</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Cleire_Goats_Cheese&action=edit&redlink=1" title="Cleire Goats Cheese (page does not exist)">Cleire Goats Cheese</a></td></tr>
<tr><td>Clonmore Cheese</td><td>Goat</td><td>Heat Treated</td><td>Vegetarian</td><td>Gouda style</td><td><a href="http://en.wikipedia.org/wiki/Clonmore_Cheese" title="Clonmore Cheese">Clonmore Cheese</a></td></tr>
<tr><td>Coleraine cheddar</td><td>Cow</td><td>???</td><td>Traditional</td><td>Cheddar style</td><td><a href="http://en.wikipedia.org/wiki/Coleraine_cheddar" title="Coleraine cheddar">Coleraine cheddar</a></td></tr>
<tr><td>Coolattin Cheddar</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Cheddar style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Coolattin_Cheddar&action=edit&redlink=1" title="Coolattin Cheddar (page does not exist)">Coolattin Cheddar</a></td></tr>
<tr><td>Coolea Cheese</td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td>Gouda style</td><td><a href="http://en.wikipedia.org/wiki/Coolea_Cheese" title="Coolea Cheese">Coolea Cheese</a></td></tr>
<tr><td>Cooleeney Farmhouse Cheese</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td>Camembert style</td><td><a href="http://en.wikipedia.org/wiki/Cooleeney_Farmhouse_Cheese" title="Cooleeney Farmhouse Cheese">Cooleeney Farmhouse Cheese</a></td></tr>
<tr><td>Natural Goats Log</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td>Creamy, lemony fresh tang</td><td><a href="http://en.wikipedia.org/wiki/Fivemiletown_Creamery" title="Fivemiletown Creamery">Fivemiletown Creamery</a></td></tr>
<tr><td>Corkotta</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Made from Whey</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td>Corleggy Goat’s Cheese</td><td>Goat</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Corleggy_Cheese" title="Corleggy Cheese">Corleggy Cheese</a></td></tr>
<tr><td>Cratloe Hills</td><td>Sheep</td><td>Pasteurized</td><td>Vegetarian</td><td>Pecorino style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Cratloe_Hills&action=edit&redlink=1" title="Cratloe Hills (page does not exist)">Cratloe Hills</a></td></tr>
<tr><td>Creeny</td><td>Sheep</td><td>Raw</td><td>Vegetarian</td><td>Pecorino style</td><td><a href="http://en.wikipedia.org/wiki/Corleggy_Cheese" title="Corleggy Cheese">Corleggy Cheese</a></td></tr>
<tr><td>Croghan</td><td>Goat</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Croghan_Cheese&action=edit&redlink=1" title="Croghan Cheese (page does not exist)">Croghan Cheese</a></td></tr>
<tr><td>Crozier Blue</td><td>Sheep</td><td>Pasteurized</td><td>Vegetarian</td><td>Blue</td><td><a href="http://en.wikipedia.org/wiki/J%26L_Grubb" title="J&L Grubb">J&L Grubb</a></td></tr>
<tr><td>Daru</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Cooleeney_Farmhouse_Cheese" title="Cooleeney Farmhouse Cheese">Cooleeney Farmhouse Cheese</a></td></tr>
<tr><td>Desmond</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td>Thermophilic (Swiss style)</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=West_Cork_Natural_Cheese&action=edit&redlink=1" title="West Cork Natural Cheese (page does not exist)">West Cork Natural Cheese</a></td></tr>
<tr><td>Dilliskus</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Dingle_Peninsula_Cheese&action=edit&redlink=1" title="Dingle Peninsula Cheese (page does not exist)">Dingle Peninsula Cheese</a></td></tr>
<tr><td>Doolin</td><td>Cow</td><td></td><td></td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Doolin_Cheese&action=edit&redlink=1" title="Doolin Cheese (page does not exist)">Doolin Cheese</a></td></tr>
<tr><td>Dromana Flavoured</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockalara_Farmhouse_Cheese&action=edit&redlink=1" title="Knockalara Farmhouse Cheese (page does not exist)">Knockalara Farmhouse Cheese</a></td></tr>
<tr><td>Drumlin</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Corleggy_Cheese" title="Corleggy Cheese">Corleggy Cheese</a></td></tr>
<tr><td>Dubliner</td><td>Cow</td><td>Heat Treated</td><td>Vegetarian</td><td>Cheddar style</td><td><a href="http://en.wikipedia.org/wiki/Dubliner_Cheese" title="Dubliner Cheese">Dubliner Cheese</a></td></tr>
<tr><td>Duhallow</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Ardrahan_Cheese" title="Ardrahan Cheese">Ardrahan Cheese</a></td></tr>
<tr><td>Dunbarra</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Camembert style</td><td><a href="http://en.wikipedia.org/wiki/Cooleeney_Farmhouse_Cheese" title="Cooleeney Farmhouse Cheese">Cooleeney Farmhouse Cheese</a></td></tr>
<tr><td>Durrus Cheese</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Durrus_Cheese" title="Durrus Cheese">Durrus Cheese</a></td></tr>
<tr><td>Emerald</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td>Emerald Irish Brie</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Brie</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Carrigbyrne_cheese&action=edit&redlink=1" title="Carrigbyrne cheese (page does not exist)">Carrigbyrne cheese</a></td></tr>
<tr><td>Fivemiletown Cheddar Range</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Mild, Medium, Mature, Extra Mature, Ligher Mature, Mild and Medium Sliced</td><td><a href="http://en.wikipedia.org/wiki/Fivemiletown_Creamery" title="Fivemiletown Creamery">Fivemiletown Creamery</a></td></tr>
<tr><td>Gabriel</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td>Thermophilic (Swiss style)</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=West_Cork_Natural_Cheese&action=edit&redlink=1" title="West Cork Natural Cheese (page does not exist)">West Cork Natural Cheese</a></td></tr>
<tr><td>Gleann Oir</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td>Brie</td><td><a href="http://en.wikipedia.org/wiki/Cooleeney_Farmhouse_Cheese" title="Cooleeney Farmhouse Cheese">Cooleeney Farmhouse Cheese</a></td></tr>
<tr><td>Glebe Brethan</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Comté style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Glebe_Brethan&action=edit&redlink=1" title="Glebe Brethan (page does not exist)">Glebe Brethan</a></td></tr>
<tr><td>Gortnamona</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td>Camembert style</td><td><a href="http://en.wikipedia.org/wiki/Cooleeney_Farmhouse_Cheese" title="Cooleeney Farmhouse Cheese">Cooleeney Farmhouse Cheese</a></td></tr>
<tr><td>Gubbeen</td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td></td><td><a href="http://en.wikipedia.org/wiki/Gubbeen_Farmhouse_Cheese" title="Gubbeen Farmhouse Cheese">Gubbeen Farmhouse Cheese</a></td></tr>
<tr><td>Hegarty’s Cheddar</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Cheddar style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Hegarty%E2%80%99s_Cheddar&action=edit&redlink=1" title="Hegarty’s Cheddar (page does not exist)">Hegarty’s Cheddar</a></td></tr>
<tr><td>Hibernia</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Imokilly_Regato" title="Imokilly Regato">Imokilly Regato</a></td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Protected_Geographical_Status" title="Protected Geographical Status">Protected Designation of Origin (PDO)</a></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Dairygold&action=edit&redlink=1" title="Dairygold (page does not exist)">Dairygold</a></td></tr>
<tr><td>Kerry Blue</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Blue Stilton style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockatee_Cheese&action=edit&redlink=1" title="Knockatee Cheese (page does not exist)">Knockatee Cheese</a></td></tr>
<tr><td>Kilcummin</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Dingle_Peninsula_Cheese&action=edit&redlink=1" title="Dingle Peninsula Cheese (page does not exist)">Dingle Peninsula Cheese</a></td></tr>
<tr><td>Killeen Cow’s Cheese</td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td>Gouda style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Killeen_Farmhouse_Cheese&action=edit&redlink=1" title="Killeen Farmhouse Cheese (page does not exist)">Killeen Farmhouse Cheese</a></td></tr>
<tr><td>Killeen Goat’s Cheese</td><td>Goat</td><td>Pasteurized</td><td>Traditional</td><td>Gouda style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Killeen_Farmhouse_Cheese&action=edit&redlink=1" title="Killeen Farmhouse Cheese (page does not exist)">Killeen Farmhouse Cheese</a></td></tr>
<tr><td>Knockalara Semi-Hard Sheeps Cheese</td><td>Sheep</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockalara_Farmhouse_Cheese&action=edit&redlink=1" title="Knockalara Farmhouse Cheese (page does not exist)">Knockalara Farmhouse Cheese</a></td></tr>
<tr><td>Knockalara Sheep’s Cheese</td><td>Sheep</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockalara_Farmhouse_Cheese&action=edit&redlink=1" title="Knockalara Farmhouse Cheese (page does not exist)">Knockalara Farmhouse Cheese</a></td></tr>
<tr><td>Knockanore Flavoured</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockanore_Farmhouse_Cheese&action=edit&redlink=1" title="Knockanore Farmhouse Cheese (page does not exist)">Knockanore Farmhouse Cheese</a></td></tr>
<tr><td>Knockanore Plain</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td>Cheddar style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockanore_Farmhouse_Cheese&action=edit&redlink=1" title="Knockanore Farmhouse Cheese (page does not exist)">Knockanore Farmhouse Cheese</a></td></tr>
<tr><td>Knockanore Smoked</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td>Smoked Applewood</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockanore_Farmhouse_Cheese&action=edit&redlink=1" title="Knockanore Farmhouse Cheese (page does not exist)">Knockanore Farmhouse Cheese</a></td></tr>
<tr><td>Knockatee Cheddar</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Cheddar style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockatee_Cheese&action=edit&redlink=1" title="Knockatee Cheese (page does not exist)">Knockatee Cheese</a></td></tr>
<tr><td>Knockatee Gouda</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Gouda style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockatee_Cheese&action=edit&redlink=1" title="Knockatee Cheese (page does not exist)">Knockatee Cheese</a></td></tr>
<tr><td>Knockdrinna Fresh Goats Log</td><td>Goat</td><td>Pasteurized</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockdrinna_Farmhouse_Cheese&action=edit&redlink=1" title="Knockdrinna Farmhouse Cheese (page does not exist)">Knockdrinna Farmhouse Cheese</a></td></tr>
<tr><td>Knockdrinna Goat’s Brined Cheese</td><td>Goat</td><td>Pasteurized</td><td>Traditional</td><td>Feta style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockdrinna_Farmhouse_Cheese&action=edit&redlink=1" title="Knockdrinna Farmhouse Cheese (page does not exist)">Knockdrinna Farmhouse Cheese</a></td></tr>
<tr><td>Knockdrinna Gold</td><td>Goat</td><td>Pasteurized</td><td>Traditional</td><td>Tomme style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockdrinna_Farmhouse_Cheese&action=edit&redlink=1" title="Knockdrinna Farmhouse Cheese (page does not exist)">Knockdrinna Farmhouse Cheese</a></td></tr>
<tr><td>Knockdrinna Meadow Sheep’s Cheese</td><td>Sheep</td><td>Pasteurized</td><td>Traditional</td><td>Tomme style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockdrinna_Farmhouse_Cheese&action=edit&redlink=1" title="Knockdrinna Farmhouse Cheese (page does not exist)">Knockdrinna Farmhouse Cheese</a></td></tr>
<tr><td>Knockdrinna Snow</td><td>Goat</td><td>Pasteurized</td><td>Traditional</td><td>Camembert style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockdrinna_Farmhouse_Cheese&action=edit&redlink=1" title="Knockdrinna Farmhouse Cheese (page does not exist)">Knockdrinna Farmhouse Cheese</a></td></tr>
<tr><td>Lavistown</td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockdrinna_Farmhouse_Cheese&action=edit&redlink=1" title="Knockdrinna Farmhouse Cheese (page does not exist)">Knockdrinna Farmhouse Cheese</a></td></tr>
<tr><td>Maighean</td><td>Cow</td><td>Raw</td><td>Vegetarian</td><td>Camembert style</td><td><a href="http://en.wikipedia.org/wiki/Cooleeney_Farmhouse_Cheese" title="Cooleeney Farmhouse Cheese">Cooleeney Farmhouse Cheese</a></td></tr>
<tr><td>Milleens</td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td>Munster style</td><td><a href="http://en.wikipedia.org/wiki/Milleens" title="Milleens">Milleens</a></td></tr>
<tr><td>Millhouse Sheep’s Cheese</td><td>Sheep</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Millhouse_Sheep%E2%80%99s_Cheese&action=edit&redlink=1" title="Millhouse Sheep’s Cheese (page does not exist)">Millhouse Sheep’s Cheese</a></td></tr>
<tr><td>Mine-gabhar</td><td>Goat</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Croghan_Cheese&action=edit&redlink=1" title="Croghan Cheese (page does not exist)">Croghan Cheese</a></td></tr>
<tr><td>Moonshine Organic Cheese</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Organic</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Moonshine_Farm_Cheese&action=edit&redlink=1" title="Moonshine Farm Cheese (page does not exist)">Moonshine Farm Cheese</a></td></tr>
<tr><td>Mossfield</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Organic, Gouda style</td><td><a href="http://en.wikipedia.org/wiki/Mossfield_Organic_Farm" title="Mossfield Organic Farm">Mossfield Organic Farm</a></td></tr>
<tr><td>Mossfield Flavoured</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Organic, Gouda style</td><td><a href="http://en.wikipedia.org/wiki/Mossfield_Organic_Farm" title="Mossfield Organic Farm">Mossfield Organic Farm</a></td></tr>
<tr><td>Mossfield Mature</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Organic, Gouda style</td><td><a href="http://en.wikipedia.org/wiki/Mossfield_Organic_Farm" title="Mossfield Organic Farm">Mossfield Organic Farm</a></td></tr>
<tr><td>Mount Callan Cheddar</td><td>Cow</td><td>Raw</td><td>Traditional</td><td>Cheddar style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Mount_Callan_Cheddar&action=edit&redlink=1" title="Mount Callan Cheddar (page does not exist)">Mount Callan Cheddar</a></td></tr>
<tr><td>Oakwood</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Naturally Smoked Mature Cheddar, Also comes in grated bags</td><td><a href="http://en.wikipedia.org/wiki/Fivemiletown_Creamery" title="Fivemiletown Creamery">Fivemiletown Creamery</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Blueberries</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Chilli</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Chives</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Cranberries</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Herb & Garlic</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Irish Porter</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Red Wine</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Walnuts</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Cheddar with Whiskey</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Extra Mature White Cheddar</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old Irish Creamery Smoked Cheddar</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=JOD_Foods&action=edit&redlink=1" title="JOD Foods (page does not exist)">JOD Foods</a></td></tr>
<tr><td>Old MacDonnells Fresh Cow’s Cheese</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Old_MacDonnells_Farm_Cheese&action=edit&redlink=1" title="Old MacDonnells Farm Cheese (page does not exist)">Old MacDonnells Farm Cheese</a></td></tr>
<tr><td>Old MacDonnells Fresh Goat’s Cheese</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Old_MacDonnells_Farm_Cheese&action=edit&redlink=1" title="Old MacDonnells Farm Cheese (page does not exist)">Old MacDonnells Farm Cheese</a></td></tr>
<tr><td>Orchard Cottage Fresh Goat’s Cheese</td><td>Goat</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Orchard_Cottage_Dairy&action=edit&redlink=1" title="Orchard Cottage Dairy (page does not exist)">Orchard Cottage Dairy</a></td></tr>
<tr><td>Orchard Cottage Goat’s Cheese in Oil</td><td>Goat</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Orchard_Cottage_Dairy&action=edit&redlink=1" title="Orchard Cottage Dairy (page does not exist)">Orchard Cottage Dairy</a></td></tr>
<tr><td>Orla Cheese</td><td>Sheep</td><td>Raw</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Orla_Cheese&action=edit&redlink=1" title="Orla Cheese (page does not exist)">Orla Cheese</a></td></tr>
<tr><td>Paddy Jack Cheese</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Gouda style</td><td><a href="http://en.wikipedia.org/wiki/Abbey_Cheese_Company" title="Abbey Cheese Company">Abbey Cheese Company</a></td></tr>
<tr><td>Shandrum</td><td>Cow</td><td>Heat Treated</td><td>Vegetarian</td><td>Gouda style</td><td><a href="http://en.wikipedia.org/wiki/Clonmore_Cheese" title="Clonmore Cheese">Clonmore Cheese</a></td></tr>
<tr><td>Smoked Ardrahan</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a href="http://en.wikipedia.org/wiki/Ardrahan_Cheese" title="Ardrahan Cheese">Ardrahan Cheese</a></td></tr>
<tr><td>Smoked Gubbeen</td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td></td><td><a href="http://en.wikipedia.org/wiki/Gubbeen_Farmhouse_Cheese" title="Gubbeen Farmhouse Cheese">Gubbeen Farmhouse Cheese</a></td></tr>
<tr><td>St Brendan</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Brie</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Carrigbyrne_cheese&action=edit&redlink=1" title="Carrigbyrne cheese (page does not exist)">Carrigbyrne cheese</a></td></tr>
<tr><td>St Brendan Brie Mini</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Brie</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Carrigbyrne_cheese&action=edit&redlink=1" title="Carrigbyrne cheese (page does not exist)">Carrigbyrne cheese</a></td></tr>
<tr><td>St Brigid</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td>St Brigid Beag</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td>St Gall</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Fermoy_Natural_Cheese&action=edit&redlink=1" title="Fermoy Natural Cheese (page does not exist)">Fermoy Natural Cheese</a></td></tr>
<tr><td>St Kevin Brie</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Wicklow_Farmhouse_Cheese&action=edit&redlink=1" title="Wicklow Farmhouse Cheese (page does not exist)">Wicklow Farmhouse Cheese</a></td></tr>
<tr><td>St Killian</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Carrigbyrne_cheese&action=edit&redlink=1" title="Carrigbyrne cheese (page does not exist)">Carrigbyrne cheese</a></td></tr>
<tr><td>St Tola Divine</td><td>Goat</td><td>Pasteurized</td><td>Traditional</td><td>Organic</td><td><a href="http://en.wikipedia.org/wiki/St_Tola" title="St Tola">St Tola</a></td></tr>
<tr><td>St Tola Hard Goat’s</td><td>Goat</td><td>Raw</td><td>Traditional</td><td>Organic</td><td><a href="http://en.wikipedia.org/wiki/St_Tola" title="St Tola">St Tola</a></td></tr>
<tr><td>St Tola Log</td><td>Goat</td><td>Raw</td><td>Traditional</td><td>Organic</td><td><a href="http://en.wikipedia.org/wiki/St_Tola" title="St Tola">St Tola</a></td></tr>
<tr><td>Tara Ban</td><td>Goat</td><td>Pasteurized</td><td>Vegetarian</td><td>Goat's Cheddar style</td><td><a href="http://en.wikipedia.org/wiki/Gleann_Gabhra" title="Gleann Gabhra">Gleann Gabhra</a></td></tr>
<tr><td>Tipperary Brie</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td>Brie</td><td><a href="http://en.wikipedia.org/wiki/Cooleeney_Farmhouse_Cheese" title="Cooleeney Farmhouse Cheese">Cooleeney Farmhouse Cheese</a></td></tr>
<tr><td>Triskel Dew Drop</td><td>Goat</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Triskel_Cheese&action=edit&redlink=1" title="Triskel Cheese (page does not exist)">Triskel Cheese</a></td></tr>
<tr><td>Triskel Gwenned</td><td>Cow</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Triskel_Cheese&action=edit&redlink=1" title="Triskel Cheese (page does not exist)">Triskel Cheese</a></td></tr>
<tr><td>Triskel Pyramid</td><td>Goat</td><td>Raw</td><td>Traditional</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Triskel_Cheese&action=edit&redlink=1" title="Triskel Cheese (page does not exist)">Triskel Cheese</a></td></tr>
<tr><td>Waterford Greek Cheese</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Knockalara_Farmhouse_Cheese&action=edit&redlink=1" title="Knockalara Farmhouse Cheese (page does not exist)">Knockalara Farmhouse Cheese</a></td></tr>
<tr><td>Wicklow Baun</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Wicklow_Farmhouse_Cheese&action=edit&redlink=1" title="Wicklow Farmhouse Cheese (page does not exist)">Wicklow Farmhouse Cheese</a></td></tr>
<tr><td>Wicklow Blue</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Wicklow_Farmhouse_Cheese&action=edit&redlink=1" title="Wicklow Farmhouse Cheese (page does not exist)">Wicklow Farmhouse Cheese</a></td></tr>
<tr><td>Wicklow Gold</td><td>Cow</td><td>Pasteurized</td><td>Vegetarian</td><td></td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Wicklow_Farmhouse_Cheese&action=edit&redlink=1" title="Wicklow Farmhouse Cheese (page does not exist)">Wicklow Farmhouse Cheese</a></td></tr>
<tr><td>Wilma’s Killorglin Cheese</td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td>Gouda style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Killorglin_Cheese&action=edit&redlink=1" title="Killorglin Cheese (page does not exist)">Killorglin Cheese</a></td></tr>
<tr><td>Wilma’s Killorglin Flavored Cheese</td><td>Cow</td><td>Pasteurized</td><td>Traditional</td><td>Gouda style</td><td><a class="new" href="http://en.wikipedia.org/w/index.php?title=Killorglin_Cheese&action=edit&redlink=1" title="Killorglin Cheese (page does not exist)">Killorglin Cheese</a></td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com0tag:blogger.com,1999:blog-8144271556245163115.post-75717537313953305402013-10-07T13:48:00.004-05:002013-10-07T13:48:44.575-05:00Dining with Ghosts<div dir="ltr" style="text-align: left;" trbidi="on">
L.A.B RATS -<br />
<br />
Here is a piece that I recently did for a trade publication called Food Service News. It was one of the more interesting experiences I have had the opportunity encounter.<br />
<br />
When you are finished reading this, and feel so inclined......Klecko would be interested in knowing what you think. <br />
<br />
Is there such a thing as ghost?<br />
<br />
Have you experienced paranormal activity?<br />
<br />
Alright, lets get to it in 3-2-1..................................<br />
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<span style="font-family: Calibri;"> FOREPAUGHS</span></div>
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<span style="font-family: Calibri;">Today’s story starts off with yours truly eating Mac &
Cheese at the Highland Grill while eavesdropping on other peoples
conversations. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In the booth next to me were two women sharing lunch off the
same plate, swapping opinions about haunted spaces in the Twin Cities. </span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I didn’t want to be one of those guys that jumps into other
peoples conversation without an invitation, but I couldn’t resist.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“Excuse me ladies, do you believe that Forepaughs restaurant
is haunted?”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The woman vulturing the remaining French fries didn’t have a
clue what I was talking about, but her companion perked up and filled us in
with the back story.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“I think it was the 1800’s when Joseph Forepaugh was in power.
This was the time when he and the Ramsey’s and Faribault’s were dividing state boundaries.
Forepaugh had a mansion where the restaurant is now, and the story is that he
had amorous feelings towards a servant named Molly.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Forepaugh’s wife Mary found out and tried to separate the
two, but the young servant was already pregnant. Eventually when Joseph called
the whole thing off, Molly was so despondent that she tied a rope around her
neck and jumped out a third story window.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When Joseph was sent word, he went to his favorite
meditation spot and placed a pistol to his head, forfeiting his life.”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I asked the woman if she believed the legend, and she said
she did, and in fact she had witnessed some strange occurrences there herself.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When it comes to ghost stuff, I think I’d be classified as
skeptical, but as I drove across town I remembered a woman named Annie Wilder.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Several years ago our paths crossed frequently while both of
us were schlepping books. I was pimping dog biscuit recipes, while she was
telling the world how to communicate with ghosts.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">It’s well documented that there’s a lot of quacks out there
trying to promote themselves through the paranormal, but Annie Wilder’s simply
not one of them. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This woman’s reputation is pristine.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For thirteen years Annie was the copy writer for Llewellyn
Press which is the oldest and largest publisher of metaphysical books in the
world.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So basically, if you were trying to launch a project focused
on Spirits, Bigfoot or UFO’s, Annie would be the first person in the pipeline
to determine if your concept had merit.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Truth be told, it wasn’t even her credentials that made her
credible in my eyes. It had more to do with her personality. Every time I was
in her presence, I felt unusually calm, and that never happens.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I’ll just come out and say it….</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I trust Annie Wilder.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So now I’m weaving through traffic while calling this
publications editor on the phone.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“Hey Weingartner, if I can get one of America’s top ghost
whisper’s to go ghost hunting at Forepaughs, would you come with me as a
witness. I’ll do a piece on it for your October edition.”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">First there was silence, then there was a giggle, Nancy was
in, and before you knew it, my editor and I were sitting at our destinations
entryway bar, waiting for our paranormal ambassador to arrive. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When Annie walked in, the three of us reported to our host
who marched us upstairs to the second floor. We were placed at a table set to
accommodate four. After doing some quick math, our host started to remove one
of the plates, and that’s when Annie went to work.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“Excuse me; we’ll need this setting tonight.”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The host looked confused, and I informed her that’s where
ghosts would be sitting.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The host smiled, I think she’d been to this rodeo before.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To contact ghosts, we learned it was a good idea to be a bit
of a historian. Annie told us while Joseph Forepaugh was still in his mortal
coil; there was a General Le Duc that lived in Hastings which is the same area
that Wilder resides in a haunted house. On more than one occasion she has had
contact with him.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So now Annie pulls out a picture of the General and places
it on and empty chair and invited him to join us.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The first form of communication we experimented with was <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">flashing.
</i></b>This is an exercise were the communicator places a pen flashlight on
the table and the guests are allowed to ask questions. Amazingly enough, each
ghost flashed their own signature beam.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Whenever General Le Duc responded the beam was strong and
rapid, but when we asked Molly questions, the beam ran slow and faint.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">At one point when Annie went to powder her nose, Nancy and I
acted like school kids and hastily examined the flashlight. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">But when I turned it on, no light projected. I shook it like
a Yahtzee cup and still, nothing, I handed it to Nancy who had the same results
before replacing it on the table.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When Annie returned, I asked her to contact the General, and
when she did, a light shot out that blinded me. Nancy and I looked at each
other engulfed in heebie-jeebies.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Next Annie offered to show us how technology has advanced in
ghost communication.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“I’m not sure what I think of this.” She said as she
produced her I-Phone “A lot of people are using spirit apps, let’s give it a
try.”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The screen had one of those radar grids that were sectioned
in quadrants. A blue dot popped up in the section Wilder and Weingartner were
sitting in. Blue dots denote good spirits.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Time passed, and as I was eating some lemon candied shrimp,
a red dot went off in my quadrant.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“Spirit manifest and make yourself known.” I demanded, but I
could tell from the look on Annie’s face, I had overstepped my boundaries.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“Nothing to joke about Danny, the red dots are the bad guys.
Trust me; you never want to invite them into your life.”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The evening concluded with the three of us standing next to
the window Molly jumped from. I wish I could describe what came over us, but
words would fall short. In fact, Nancy grew weak and had to go home. It took 24
hours before she regained her strength.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">As I mentioned before, when it comes to ghosts, I might
classify myself as a skeptic, but when you get a chance to talk to them with
Annie Wilder, its hard not to be a believer.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">IF YOU HAVE SOME GHOST
BUSTING TO DO, OR WOULD LIKE TO ATTEND A HAUNTED TEA PARTY AT ANNIES HOUSE,
DROP HER A LINE AT…..<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="mailto:ANNIE@ANNIEWILDER.COM"><i style="mso-bidi-font-style: normal;"><span style="color: blue; font-family: Calibri;">ANNIE@ANNIEWILDER.COM</span></i></a><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;"> OR
LOOK FOR HER ON FACEBOOK.<o:p></o:p></span></i></div>
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com5tag:blogger.com,1999:blog-8144271556245163115.post-46904357065403504772013-09-25T14:53:00.000-05:002013-09-25T14:53:10.817-05:00Magic Johnson and Irish Madeleines?<div dir="ltr" style="text-align: left;" trbidi="on">
L.A.B. RATS -<br />
<br />
Sorry to be so cryptic on my marquee, but I'm in the middle of a million things, but ZI wanted you to know the what-what about what???<br />
<br />
First off, Marjorie Johnson just called to tell me that she will be appearing on the Tonight Show Monday Sept 30th. <br />
<br />
The producer informed her she will be making coffee cake with Jay and Magic Johnson. According to Marjorie, NBC is in agreement that any time Marjorie has a chance to tie an apron onto a 7 foot NBA legend......hi-jinx are sure to follow.<br />
<br />
This will be like her 20th appearance on The Tonight Show, and possibly her last (Jay is retiring soon), but rumor has it that she might get one last Christmas baking slot before America's favorite funny man pulls the plug.<br />
<br />
The coffee cake recipe is straight from her Blue Ribbon Baking book, so if you own a copy.....make sure to have it out so you can follow along.<br />
<br />
Also, as many of you know, I have lessened my commitment this this blog and have been spending my time baking Irish (and UK) recipes.<br />
<br />
I do have a page on Facebook called .....<br />
<br />
Irish Baking Club -<br />
<br />
Feel free to "LIKE" it...or not.<br />
<br />
Anyway, let me leave you with a recipe that all the pretty kids in Dublin City are talking about.<br />
<br />
Irish Madeleine's <br />
<br />
2 Eggs<br />
<br />
3/4 teaspoon of 2 Ginger's Whiskey<br />
<br />
1 pinch of Salt<br />
<br />
1/3 cup of Granulated Sugar<br />
<br />
1/2 cup of A.P. Flour<br />
<br />
1 tablespoon Grated Ginger<br />
<br />
1/4 cup of Salad Oil<br />
<br />
Typically most bakers butter their Madeleine forms, but I don't like the extra flavor, or fat. I just use generous applications of spray-release (this puts you into a position where you don't have to cut these little critters out of the pan).<br />
<br />
Oven is @ 375.....bake them until they are golden brown, and pulling away from the wall.<br />
<br />
Some like to sprinkle powder sugar, I don't...but that me....oh yeah....in my opinion, this is one baked good that is best served with some warmth still in it.<br />
<br />
If the Madeleine gets to room temperature....it's soul will fly away.<br />
<br />
Just say....................................<br />
<br />
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com1tag:blogger.com,1999:blog-8144271556245163115.post-24901319527924529372013-09-05T14:19:00.001-05:002013-09-16T08:50:06.241-05:00Turning 50 / Ezra Pound and the Graves 601<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> the following is a copy of my FOOD SERVICE NEWS column. </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">
</span>TURNING FIFTY</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The summer of 2013 will be remembered by many Minnesotans in
the hospitality industry as the year half their patio business was lost to
inclement weather.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Golf courses will dole out woeful statistics showing how
many rounds were lost because their greens were under water.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">But for Klecko, trauma manifested in a different form. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">He experienced a fiftieth birthday.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Alright, living half a century doesn’t automatically qualify
a guy as old, but who’s kidding who?</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When the thresholds crossed, and you squint just so, a guy
can start to make out the finish line.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">One of my acquaintances suggested that I use this unique
perspective to mark milestones.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So after pondering girls I’ve dated and nuns I’ve loved, my
focus shifted to our industry.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I suppose it would be appropriate to start off by thanking
district #281. During the autumn of the Bicentennial, all the schools in my
county made it mandatory that each student be exposed to industrial arts and
home economics.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">On my first day of seventh grade, I spent period six with Ms
Williams in Cooking 101 where she had me baking apple crisp with three
beautiful girls. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I never touched a wrench after that. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Like many of you, my journey started bagging groceries and
washing dishes. By the time I was sixteen, many of my friends were setting
their sights on what colleges they would attend. But I already had three years
of work experience.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Why would I want to go off to broaden my horizon when I
already got to lean against dumpsters, drinking cans of Blatz and smoking
Merit’s with grocery store bakers?</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">At seventeen, I vultured a dish washing gig at Nicklow’s. On
Friday evenings belly dancers would walk through my work area virtually naked.
As you can imagine, these ladies understood how boys hormones worked, and
nothing gave them greater pleasure than “accidently” brushing up against me,
just so they could watch me blush fire hydrant red.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">With that said, I hope you will indulge an old man a brief
moment to get sentimental and share some of his current observations as well.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Lately I’ve been reading a bit about this dead poet named
Ezra Pound. The guy was pretty much responsible for launching such literary
greats as T.S. Elliot, Joyce, Frost and even Hemingway.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pounds formula to success was to take ideas and strip them
of anything that wasn’t imperative.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Each aspect of language (in his eyes) needed to be anchored
in clarity, precision and economy.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">There simply weren’t any bells and whistles in this guys
scope because he felt ancillary words only slowed down the truth.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">He believed nothing could cross this planet faster than an
idea laced in purity.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Well I’m not sure how pure my thoughts are, but if there was
just one thing I’ve learned from the people that have flourished in my
industry, it would be to embrace hospitality.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Not too long ago, I was downtown Minneapolis schlepping
bread samples to potential accounts.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">It’s mid afternoon and I’m standing in front of the Graves /
601 Hotel.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">You might be surprised to hear this, but since we’re family
now, I’ll tell you the truth. I can get intimidated entering luxury concepts.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Even though I do this fairly often, and even though many of
the people I will deal with come from similar backgrounds, the whole experience
can be daunting.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So I walk up to the gentleman working the door and the first
thing I asked him was what entrance would be appropriate. To my surprise I was
encouraged to enter the front door (I guess I should have mentioned I was
dressed in baker’s whites) and the desk help greeted me with a sincere smile.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">If you’ve work hospitality for even a minute, you gain an
uncanny extra sense that enables you to know who is rolling their eyes
internally. No, this woman was upbeat and pointed me over to the elevator that
would take me up to the fourth floor so I could talk to my contact at Cosmo’s.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Within seconds I crossed the restaurants threshold only to
be greeted by a manager who could have doubled as a GQ model. The price of this
guy’s suit had to rival my mortgage payment.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When I told him who I had come to see, a look of
disappointment formed on his face. I was told that this particular chef was off,
but the manager said he would see if he could track down somebody else.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The concern more than won me over, then the unthinkable
happened, the manager actually got me a sit down with the Executive Chef - John
Occhiato. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">You sales reps reading this know exactly how rare it is for
a concept to have its staff in sync to the point where they actually become
accessible to you.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">And accessible was exactly a great way to describe Chef
Occhiato. After discussing product lines, John extended me the courtesy of
touring his kitchen and making me feel welcomed.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Who knows, maybe I’m getting soft, but the older I get, the
more I tend to agree with Ezra Pound’s theory. Bells and whistles are for
sheep. The only component that is indispensable in our industry is our attitude
and willingness to be of service <span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Without this, everything is smoke and mirrors.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Without this, there can be no hope of leaving behind a
legacy.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Thanks Graves / 601 Hotel for the shot of inspiration.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">And by the way, it’s still not too late to send birthday
gifts.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Until next month -</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com1tag:blogger.com,1999:blog-8144271556245163115.post-33578569362644167692013-08-22T16:04:00.000-05:002013-08-22T16:04:02.665-05:00Have the French Gone Soft?<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>
<div class="MsoNormal" style="text-align: left;">
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">LAB RATS -</span></div>
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">
</span><div class="MsoNormal" style="text-align: left;">
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;"> </span></div>
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">
</span><div class="MsoNormal" style="text-align: left;">
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">SO MUCH OF WHAT TAKES PLACE IN PURCHASING FOOD IS PREDICATED BY PERCEPTION. AS CONSUMERS MANY OF US FALL GUILTY OF ROMANTICIZING WHAT IT IS WE THINK OUR MOST COVETED FOODS SHOULD BE. </span></div>
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">
</span><div class="MsoNormal" style="text-align: left;">
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;"> </span></div>
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">
</span><div class="MsoNormal" style="text-align: left;">
<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">BELOW IS AN EXCERPT FROM A BRIEF E-MAIL THAT WAS SENT TO ME BY ONE OF MY BREAD MASTERS.</span></div>
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<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">I WILL LET YOU READ HIS STATEMENT, THEN THE ARTICLE......AND AFTER THAT IS DONE, I WILL CONCLUDE WITH MY OWN OBSERVATIONS, </span></div>
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<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">HOWEVER.....I WOULD REALLY BE MORE INTERESTED IN HEARING YOUR OPINIONS.</span></div>
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<span style="color: white; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">3-2-1 AND.............................</span></div>
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<span style="background-color: yellow; color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt;">Dan</span></div>
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<span style="background-color: yellow; color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt;">Interesting
article about a change in bread culture in France.</span></div>
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<span style="background-color: yellow; color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt;">Who
would see the day when the basic ‘baguette’ would be turned into ‘wonder bread ‘
mush.</span></div>
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<span style="background-color: yellow; color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt;">The
only thing, maybe the baker’s in France were getting lazy and over baking the
baguette, and now are demanding the soft version.</span></div>
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<span style="background-color: yellow; color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt;">Interesting
tid bit about baking laws in France and little science included as
well.</span></div>
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<span style="background-color: yellow; color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt;">Pete</span></div>
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</h1>
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<h1>
France's Bread Lovers Have A New Idea—and It's Half-Baked </h1>
<h2 class="subhead">
The Famously Crusty Baguette Goes Soft As Customers Demand a Doughier Loaf</h2>
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<ul class="socialByline">By
<li>DAVID MARCELIS</li>
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PARIS—Dominique Anract, a baker in Paris's 16th arrondissement, sells about 1,500 baguettes every day, and most of them he wouldn't want to eat himself. <br />
The vast majority of his customers, he says, choose the whitest, least-baked baguette on display. So he and his team take 90% of the loaves out of the oven before they are done. <br />
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How to Bake A Proper Baguette</h3>
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<cite>David Marcelis/The Wall Street Journal</cite></div>
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"If those were for me, we'd keep them all in two to three minutes longer," he says. "But that's not my call—it's the customer's."<br />
One of the great symbols of French gastronomy is under siege. Renowned for its distinctive shape and crusty exterior, the baguette risks becoming known for something else, too: being undercooked and doughy.<br />
Rémi Héluin, the founder of Painrisien, a blog about Parisian bakeries, estimates that 80% of the 230 shops he has reviewed underbake most of their baguettes. "They've got to keep the customer satisfied," he says.<br />
Patrons have plenty of reasons for their preference—and they're not necessarily half-baked. For Camille Oger, a 30-year-old freelance reporter, eating a well-baked baguette can be a painful experience. "It's hard to munch," she says, "and it hurts your gums and palate." Less-baked loaves "won't break your teeth," she adds.<br />
Pura Garcia, a retiree and a regular at Mr. Anract's bakery, says a well-done baguette gets stale way too quickly. "If you don't eat it within the hour, it'll feel like it's a day old," she says. Many other customers say they ask for a "white baguette" because it will taste better reheated at home. <br />
The shift in public taste has sparked some outrage in a country so synonymous with the thin, elongated stick. <br />
"Crustiness is the trademark of French bread," says Jean-Philippe de Tonnac, a French writer and bread enthusiast. "It won't be as good if it's not well baked." <br />
Steven Kaplan, a Cornell University professor of history and author of several books on French bread, says the baguette's distinctive texture and flavor come from a chemical reaction—called the Maillard effect—that occurs toward the end of the baking process. Without it, a baguette is no more than a tasteless mush, which sometimes—counterintuitively—can be harder to chew. <br />
"The baguette is gradually morphing into something else," says Mr. Kaplan. "I'm seeing in front of my eyes, the eclipse of one of the great objects of French national heritage."<br />
Bakers say proper baking time allows for an exchange of flavor between the crumb (the inside of the bread) and the crust, and creates the perfect balance that makes the baguette so special: a crisp, caramelized crust enveloping a soft, airy crumb. <br />
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Though consumption of bread in France has been declining since the 1950s, bread is still a staple. Many people eat bread with most meals, viewing it almost as an extension of the knife and fork in pushing food around the plate. French research center Crédoc found that 98% of the French eat bread every day. </div>
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The French are particular fans of the baguette, which accounts for three-quarters of all bread consumption, according to France's National Bread Observatory, which studies and promotes bread. <br />
Despite its honored status, the ubiquitous loaf isn't even a century old.<br />
The baguette as we know it dates to the 1920s and was a byproduct of a protective labor law that prevented French bakers from working between 10 p.m. and 4 a.m. That made it impossible to prepare traditional round loaves by breakfast time. Bakers had to turn to a new kind of bread, whose thin shape made it faster to prepare and bake. The baguette—French for "little stick"—quickly became a breakfast essential throughout France.<br />
In recent years, the corner shop baker has had to adapt, amid growing competition from industrial food companies and supermarkets, which can sell a baguette for about a third of the price. They have also tweaked their product line to attract new customers, rolling out the more artisanal "baguette de tradition," at a price of $1.30 to $1.90. <br />
In a bid to protect the industry, French law dictates what ingredients can be used to make these baguettes (essentially, wheat flour, water, salt and yeast) and limits the use of the name <em>boulangerie</em>—or bakery—to shops where bread is made and baked on the premises. <br />
But the law doesn't weigh in on one key diktat: how long the baguette should stay in the oven. <br />
Though cooking time can be influenced by such things as weather and humidity, bakers agree that a typical baguette takes about 20 to 25 minutes to bake. Mr. Kaplan says he doubts the pale, lifeless loaves he sees in so many Parisian bakeries sat in the oven for more than 17 minutes. <br />
Eating undercooked bread can have unglamorous side effects, experts say. Laurence Sailliet, a Paris nutritionist, says warm, underbaked bread can cause heartburn and flatulence, in part because its crumb isn't airy enough for digestive enzymes to penetrate it effectively during chewing. That thick, elastic crumb is a bit like chewing gum, she says, "but the difference is, you don't swallow the gum."<br />
Mr. Anract, the baker in the 16th arrondissement—an administrative district of Paris and a largely wealthy neighborhood famous for its museums, 19th-century buildings and impressive avenues—says he realizes that a few minutes more would result in the ideal crust, but he doesn't want to risk insulting his customers. "People are in and out of the bakery in seconds—you don't really have time to give them a lecture," he says.<br />
Some boulangers, however, are determined. <br />
Frédéric Pichard, a Parisian baker famous for his thin, extremely crusty baguette, regularly opens his bakehouse to patrons. He shows them how the bread is formed and baked, and he tells customers how to taste it. "Everybody in France at least knows the basics of wine-tasting, but people have never really been taught how to taste bread," he says. Bread tasting usually involves cutting a baguette lengthwise, smelling its crumb (which often has hints of nuts, raisins or dried apricot), feeling its texture, tearing off a piece and chewing it slowly.<br />
Franck Debieu, who runs a bakery in Sceaux, a small town south of Paris, tries to be in his shop as often as possible to gently coax his clientele toward a more bronzed baguette. His sales staff, which always includes a baker at the counter, is trained on how to handle requests for "white" baguettes, usually by handing customers a properly baked loaf and suggesting they try it. <br />
Mr. Debieu says his peers who underbake their bread are delusional. "The customer doesn't know what's best…It's the baker's job to educate him."<br />
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<br />
SO LAB RATS, WHAT DO YOU THINK?<br />
<br />
I'M GUESSING THAT THE FRENCH CONSUMERS PERCEPTION OF WHAT A TRUE BAGUETTE ACTUALLY IS. <br />
<br />
RECENTLY, I STOPPED IN THE TOP FRENCH BAKERY OF MY CAPITOL CITY AND SPOKE WITH THE DAVID FHIMA, WHO HAPPENS TO BE ONE OF THE BEST BAKERS OF FRENCH BREAD IN OUR ENTIRE STATE.<br />
<br />
HE HANDED ME A LONG LOAF, AND I THANKED HIM FOR THE "BAGUETTE", BUT W/O TRYING TO COME OFF AS A KNOW IT ALL, DAVID CORRECTED ME.<br />
<br />
"KLECKO, THIS IS NOT A BAGUETTE IN ANY FASHION, THIS IS WHAT REFER TO AS A "FLUTE". THE FLUTE IS MUCH SOFTER THAN THE BAGUETTE."<br />
<br />
I READ RECENTLY THAT MUCH OF THE BAKED GOODS SERVED IN THE CAFES OF PARIS ARE SHIPPED IN FROM THE OUTER SUBURBS.<br />
<br />
THOSE WONDERFUL FRENCH MACAROONS ARE ACTUALLY SITTING IN THE BED OF A HOT STICKY TRUCK AND CROSSING MANY MILES BEFORE GETTING TOSSED INTO THOSE ROMANTIC DISPLAY CASES.<br />
<br />
FRENCH BAGUETTES.......ARE THEY, OR ARE THEY NOT THE GREATEST SYMBOL OF ROMANCE BETWEEN HUMANS AND THEIR LOVE FOR FOOD.<br />
<br />
I THINK THE FRENCH BAGUETTE IS LIKE A COVENANT BETWEEN GOD AND HUMANS.<br />
<br />
BUT REMEMBER........EVERYTHING IN THIS WORLD IS ATTACHED TO SOME KIND OF SET BACK.<br />
<br />
THE FRENCH BAGUETTE IS AT IT'S BEST WHEN IT COMES RIGHT OUT OF THE OVEN.<br />
<br />
FRENCH DOUGHS TEND TO BE "LEAN" DOUGHS WHICH PRETTY MUCH CONSIST OF WATER-FLOUR-YEAST AND SALT. <br />
<br />
THEIR IS NO FAT.<br />
<br />
SOME BAKERS WILL PUT AN OIL IN THEIR FRENCH DOUGH, BUT WITHOUT A STARTER, BUTTER OR SHORTENING.......THAT LOAFS LIFE EXPECTANCY IS GOING TO BE REDUCED DRAMATICALLY. <br />
<br />
MANY PARTS OF FRANCE ARE GETTING PROGRAMMED TO NOT JUST (ACCEPT) INFERIOR BREAD, BUT TO DEVELOP LOVE RELATIONSHIPS WITH IT.<br />
<br />
O-M-G........<br />
<br />
IT REMINDS ME OF THE MOVIES WHERE THE SMOKING HOT MERMAIDS FALL IN LOVE WITH THE GARGOYLE INSTEAD OF THE HANDSOME PRINCE.<br />
<br />
SO WHAT'S LEFT TO SAY PEOPLE?<br />
<br />
IF THE FRENCH HAVE GIVEN UP THEIR PASSION FOR CIVILIZED BREAD........<br />
<br />
ARE THE BARBARIANS AT THE GATES?<br />
<strong></strong><br />
<strong>MY NAME IS KLECKO, AND I AM ........</strong><br />
<strong></strong><br />
<strong>THE LAST AMERICAN BAKER.</strong></div>
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Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com1tag:blogger.com,1999:blog-8144271556245163115.post-1338170532586405872013-08-21T08:46:00.001-05:002013-08-21T08:47:48.180-05:00WHAT WAS YOUR FAVORITE LUNCH BOX?<div dir="ltr" style="text-align: left;" trbidi="on">
Hey Lab Rats, just a little something I wrote for an Industry pub, I would be curious to know what your best lunch box was.<br />
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">
</span>LUNCHBOX</span></div>
<br />
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<span style="font-family: Calibri;">In 1935 a Milwaukee company named Geuder, Paeschke and Frey
licensed the likeness of a new cartoon character named Mickey Mouse for their
oblong shaped lunch kit. This metal container was sealed at the top with a loop
of stiff wire that doubled as a handle. From that moment on, kids have used their
lunchbox as a means to acquire street credibility and social status.</span></div>
<br />
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<span style="font-family: Calibri;">When I was a child attending elementary school, I remember
we didn’t have assigned seating in the cafeteria, but for whatever reason, all
the boys sat together isolated from the girls. If this segregation wasn’t bad
enough, we also upped the ante by making Catholics sit across from the
Lutherans.</span></div>
<br />
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<span style="font-family: Calibri;">God forbid you’d sit next to a kid from a rival religion, if
you got caught doing this you wouldn’t be run out of town, but you sure
wouldn’t get picked first while divvying up teams for kickball.</span></div>
<br />
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<span style="font-family: Calibri;">Even at a young age I had my eye on obtaining authority. I
wanted to be selected to be in charge of the entire second grade, but all of
that came to a screeching halt the day Ron Est transferred to our school.</span></div>
<br />
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<span style="font-family: Calibri;">Up until that day, I was for all practical purposes the go
to guy in the Catholic camp, but the first day Ron joined us for lunch all that
changed.</span></div>
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<span style="font-family: Calibri;">Our popularity wasn’t measured by looks or intelligence, if
it were, I would have been king. But our table leader was predicated by who had
the coolest lunchbox, and Ron Est won this hands down. He sported an Evel
Knievel lunchbox that had a matching Thermos bearing the Harley Davidson logo.</span></div>
<br />
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<span style="font-family: Calibri;">There I stood, helpless in the line of ridicule because my
lunch was stored in a facsimile of Snoopy’s dog house, and yes, it was the one
adorned with Woodstock the baby bird.</span></div>
<br />
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<span style="font-family: Calibri;">Looking back, I can see how important the school lunch hour
is. Not just for nutrition, but social development as well. That’s why I
reached out to some of my colleagues and ask them if they would be brave enough
to speculate on the lunch hours of their youth.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">DIANE SAVINO / MANAGER<o:p></o:p></span></i></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">ROMOLO’S PIZZA RESTAURANT<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“I was always torn between my lunchbox and brown bagging it.
I mean, I liked my lunchbox a lot. Mine was Barbie, and when you opened it up,
it always seemed to smell like bread, but it had rust dots on it. Somehow my
PBJ didn’t seem as appetizing when I had to look at rust. I mostly went with
the brown bag.”</span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">JESSICA FLEMING / FOOD WRITER<o:p></o:p></span></i></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">SAINT PAUL PIONEER PRESS<o:p></o:p></span></i></b></div>
<br />
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<span style="font-family: Calibri;">“I went to Catholic school, and I probably shouldn’t tell
you this, but our highlight was the one time a month we were served McDonald’s.
But my lunchbox was Hello Kitty, and to be honest, I don’t remember if it was
mine or my sisters, but we both used it that’s for sure. Each day we were given
either turkey and cheese sandwiches or PBJ’s. On special occasions, my mom
filled the thermos with chicken noodle soup or macaroni and cheese that always
remained warm right up until lunchtime.”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">GENA EKBOM / GENERAL MANAGER<o:p></o:p></span></i></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">THE DAY BY DAY CAFÉ<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“I got my favorite lunchbox in kindergarten. It had Rainbow
Brite characters on it. We pretty much had PBJ’s every day, but when nobody was
looking, I’d sneak extra cookies into it and eat them at school.</span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">RICK NELSON / FOOD WRITER<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">STARTRIBUNE<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“I had the same lunch every day from 65 to 72. It was always
a sandwich and an apple. My mother wasn’t a very good cook (p-a-u-s-e). Well
she would agree with that since its true, but I always wanted a Peanuts
lunchbox in the worst way. I can’t recall why we never had lunchboxes. We
always used brown bags.” </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">JOAN IDA / EXECUTIVE CHEF<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">SCUSI<o:p></o:p></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“My mom was one of the lunch ladies at the elementary school
I attended. Every day when I passed through the line, her and her friends would
wave at me while calling out my name. Of course this embarrassed me. My
lunchbucket was Barbie, and I remember it was really pink. Oh, before I let you
go, I wanted to tell you I was thinking of you. Recently I was in Rome doing
some research for an upcoming menu. And one afternoon while I was in my room, a
helicopter sounded like it was going to land on my roof. When I looked out the
window, it was the Pope. I waved at him and he waved back. I was told that he
flies over the city and prays for all the people.”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Alright folks, I’m starting to run out of column space, but
before I go, note the emotional duress that some of my peers were exposed to by
not having premium lunchboxes. The couple extra dollars you’ll invest in a
“platinum upgrade” will be returned tenfold.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">And finally, I love a great PBJ as much as the next guy, but
it wouldn’t kill you cats to throw a salami or egg salad sandwich into the
rotation every now and then.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Until next month…..</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com4tag:blogger.com,1999:blog-8144271556245163115.post-51045200770959724162013-08-20T10:59:00.000-05:002013-08-20T15:15:51.125-05:00Big Bird, Baking and is Klecko off to Hollywood? (Conclusion)<div dir="ltr" style="text-align: left;" trbidi="on">
DAY 2 / HOURS 25-50<br />
<br />
So this day is a Saturday, pretty much the only weekend day off I'll have in a long time. Sue McGleno had committed to dropping our granddaughter off at a 1/2 way point between our home and Omaha -<br />
<br />
in a parking lot -<br />
<br />
at a McDonald's -<br />
<br />
somewhere, deep in the bowels of Iowa.<br />
<br />
But funny......Sue McGleno has got strep throat, and you know what that means...<br />
<br />
Grandpa K gets to chauffeur his little M-Rose across America.<br />
<br />
Klecko looks to the heavens -<br />
<br />
The suns breaking through the clouds, just like it does in religious post cards, and there's yours truly...<br />
<br />
trapped in a Toyota.<br />
<br />
When we pulled out of Dodge, my little monkey had a bag of toys, and before we left, her sick grandmother warned her....<br />
<br />
"Be careful and don't drop them, Grandpa won't pull over to pick them up.<br />
<br />
In the rear view mirror I saw how much M-Rose looked like her mother all those years ago, and then I kinda became overwhelmed, and thankful that this kid was trapped with me.<br />
<br />
I was going to get 4 hours of uninterrupted time. <br />
<br />
Most of this period was filled with singing.<br />
<br />
At first we started with Christmas carols, but then we shifted over into 2 other themes.<br />
<br />
#1 - We did free fly - improvising songs about cats pooping on the bed. This easily killed 90 minutes.<br />
<br />
#2 - Then we finished up with Jesus songs.<br />
<br />
If I've learned one thing in life, often times...in the moment, we seem to think we'll most value the moments that appear to offer us the most personal opportunity.<br />
<br />
But now that I'm old, and after I run down this bizarre 100 hour sequence, I can tell ya w/o even flinching.<br />
<br />
That 4 hour ride might have been the highlight of my year.<br />
<br />
DAY 3 / HOURS 51-75<br />
<br />
Sue McGleno is still messed up and I kinda feel bad, because I am committed to this TPT baking expo / fund raiser down at the TV station.<br />
<br />
So I glided out the door broken hearted.....<br />
<br />
But......the event was really a blast.<br />
<br />
It was set up with the same type of swag you'd see at the Oscar's.<br />
<br />
When the gig was over, I was enthralled at how many of the audience members were complete baking geeks.<br />
<br />
I talked with employees of General Mills, Gold Medal Flour, lunch ladies from within the Twin Cities school systems.<br />
<br />
The event capped off this quirky-unusual weekend.<br />
<br />
That night as I waited to pass out on the couch, I thought how lucky I was to have a platform that allowed me to discuss the things I love the most.<br />
<br />
DAY 4 / HOURS 75-100<br />
<br />
So........about 5 years ago, I was on a book tour, where my path kept connecting with this woman who was pimping some paranormal book. The girlio's name is Annie Wilder, and this chick is easily one of the top GHOST COMMUNICATORS on planet Earth.<br />
<br />
Anyways, I kinda got crushed on her vibe since our initial meeting, and the 2 of us have remained in contact.<br />
<br />
Recently she sent me some info, info that talked about some media jackals that put together reality shows for some of the biggest networks on television.<br />
<br />
"Klecko, you should just send them your info." the ghost whisperer tells me.<br />
<br />
So I did, and then bang, on Monday morning when I checked my e-mails.......<br />
<br />
Dude from Hollywood says he is "INTRUIGUED" by Klecko and would like to hear more.<br />
<br />
I was sure this had to be some lamo catfishing me, but then I looked at the address.......<br />
<br />
Daddy-O was contacting me from Sunset Blvd........<br />
<br />
Klecko stops -<br />
<br />
Klecko sits -<br />
<br />
Klecko thinks-<br />
<br />
Prays, then gets a big wise a** grin -<br />
<br />
I guess maybe I'll call.<br />
<br />
The odds of striking it big in Hollywood are what.....like 1 in a billion?<br />
<br />
But I am willing to bet that each person who has ever got a sit down has thought the same thing.....<br />
<br />
"When I make it big I'll".....................................<br />
<br />
How can you not?<br />
<br />
Why is flesh so vulnerable to potential accolades? <br />
<br />
Nobody wants attention more than Klecko, and you know that's true......but at what cost right?<br />
<br />
After a brief moment of thought I asked the question that frightens me every time it crosses my mind.....<br />
<br />
WHICH KLECKO IS GOING TO PLACE THIS CALL?<br />
<br />
Anyways, I talked to the guy, and our conversation surpassed pleasant. I was either under a microscope, or possibly in a London tea house with a swell gent.<br />
<br />
Little naïve Klecko -<br />
<br />
Little Klecko the rube actually liked this guy.<br />
<br />
Here is the closing comment that what tossed my way.......<br />
<br />
"OK Klecko, I would like to move forward with you. I would like to have a SKYPE interview with you and my entire team. Let's do it Wednesday......and when we do, you are going to be asked, what show would YOU like to do?"<br />
<br />
Klecko Nation -<br />
<br />
It's a long shot,<br />
<br />
But so was Daniel escaping a night in a den of starving lions right?<br />
<br />
As the clock keeps ticking, I realize my interview has the ability to shift gears not only in my life, but the life of others.<br />
<br />
Realizing this, I am going to cling to the advise that my Spiritual Guru and writing mentor Mike Finley has beat me over the head with for years.<br />
<br />
"Throw fire balls Klecko, one after another, you are good at that, but when you create anything, don't honor yourself, point the camera at others and make sure that you walk away leaving joy in their hearts."<br />
<br />
So there you have it,<br />
<br />
I have specifics that I will drag into the arena tomorrow, and if I stay true to my mentors advice........how can I lose<br />
<br />
Mike Finley has reminded me time after time.........<br />
<br />
Value happiness over success. <br />
<br />
<br />
<br />
<br />
<br />
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com3tag:blogger.com,1999:blog-8144271556245163115.post-88867480073726010522013-08-19T20:21:00.001-05:002013-08-19T20:22:50.986-05:00Big Bird, Baking and is Klecko off to Hollywood? (Part 1)<div dir="ltr" style="text-align: left;" trbidi="on">
Funny,<br />
<br />
Funny how 100 hours can impact your life.<br />
<br />
Just 8 days ago I was basking in my opportunity to work with God's favorite baker's on their soda bread at the Irish festival.....but that wonderful moment has practically drifted off my rear view mirror.<br />
<br />
In the last 100 hours Klecko has slalomed through more interesting experiences than he has in awhile.<br />
<br />
DAY 1 / HOURS 1-25<br />
<br />
T.P.T. is our local P.B.S. affiliate here in the Capitol City. I shouldn't try to come off like I know too much about it, because I really don't, but I do know that anytime they broadcast Jane Goodall......they own my attention.<br />
<br />
Ken Burns on the other hand....not so much. <br />
<br />
Anyways, they decided to put together a baking fund raiser, and I was invited to be one of the speakers.<br />
Klecko on Channel 2.....I like the sound of that.<br />
<br />
Anyways, the dealio was put together by their event coordinator Justin Madel.<br />
<br />
Justin is a multi talented guy who can sing opera, cook.....and plan one of a kind media events.<br />
<br />
Recently he has been converting the T.P.T. studio's into a multi media lecture hall, where station contributors get to listen to experts talk about their passions (at a discounted price).<br />
<br />
So Justin starts with his former colleague Susan Marks. She was a natural choice. This woman is tremendous. Susan's connection to baking was her book FINDING BETTY CROCKER (University of Minnesota Press).<br />
<br />
This work is without a doubt the most comprehensive title that has broached the topic of who Betty actually was, or is......or could be?<br />
<br />
When Sue McGleno read it (and as most of you know, my wife hates the kitchen) she laughed so hard she made grunting noises (which I will deny if you tell her).<br />
<br />
But on a foot note, Marks also has worked on movies as well, in fact.....around the time I first met her, she was doing this creepy doll documentary....and she had the swag to get Baltimore's own John Waters to narrate it. <br />
<br />
So if Marks is in....Klecko is in.<br />
<br />
Now for the final piece of the puzzle....<br />
<br />
Will Marjorie Johnson join us?<br />
<br />
As mentioned is past posts. Marjorie has won more Fair ribbons than any living human.<br />
<br />
She's been on Leno 20 times, Oprah....Rosie, and now days she kinda has a thing for Dr. Oz.<br />
<br />
M.J. lives in Mpls however, so the rest of us decided to go to her.<br />
<br />
Justin suggests that everybody meet at the studio, when we do.......<br />
<br />
Holy Christ of Warsaw.....Madel comes rolling through the underground parking ramp in a Channel 2 van that has a 10 foot Big Bird plastered across it.<br />
<br />
The meeting went well, Marjorie signed on, so the next step was to promote the Sunday event with a Friday night cooking demo on T.P.T.'s Almanac.<br />
<br />
If you have never done a TV cooking demo, you might find it hard to believe that it takes 8 - 10 hours to prepare for a 3 minute bit.....but it truly does.<br />
<br />
First you have to figure out what your audience would like to see.<br />
<br />
Shop for the ingredients.<br />
<br />
Set up shop.<br />
<br />
Bake it.<br />
<br />
Decorate it.<br />
<br />
Then find a safe way to transport it to the studio.<br />
<br />
Moving cakes crosstown in the summer is like, uh...oh I don't know, like maybe transporting nitroglycerine across the plains on a buckboard.<br />
<br />
Then you show up.<br />
<br />
Meet the crew.<br />
<br />
Talk to the producers...then the host.<br />
<br />
So when I finally got to go on.....I started thinking........<br />
<br />
You see, I had my granddaughter M-Rose up from Omaha, and I knew she was watching me on TV, and I don't know....I wanted to remain professional, but I wanted to say "HI" to my little monkey w/o seeming like a hack.<br />
<br />
I squeezed it in, it seemed natural. <br />
<br />
When I got home (after a 14 day), Sue McGleno said that my little Granddaughter did cart wheels when she heard me say hi.<br />
<br />
She said that it was a lifetime memory....which of course is code for......<br />
<br />
SHE'LL TOTALLY REMEMBER THIS WHEN YOU ARE DEAD.<br />
<br />
Next....<br />
<br />
DAY 2 HOURS 26-50</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com1tag:blogger.com,1999:blog-8144271556245163115.post-44553385037538941962013-08-12T08:16:00.005-05:002013-08-13T17:25:19.148-05:00Do You Like Bones<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">
</span><span style="font-size: 12pt; line-height: 115%;">BONES<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Recently,
when my son returned home for spring break, the two of us sat down to watch the
new <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">On
the Road with Jack Kerouac </i></b>movie. As this was taking place my wife was
on her way out the door and asked if she needed to pick us up anything to eat.
Before I could respond, the kid shouts across the house…<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“I want
Buffalo Wild Wings, make them boneless please.”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Well, at
least he said please, but boneless…really?<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">We have been
over this topic countless times before. In fact, we have been engaged in <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">The
Great Bone Debate </i></b>pretty much from the time he surfaced from the womb.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">I felt so
ashamed. I felt as if I had failed him as a father, but as the years passed, I
realized that I wasn’t isolated.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Other people
my age had taken me into their confidence and shared howtheir children were
refusing bones as well.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Like many
pet peeves of mine, this tragedy got buried by more current nuisances, and life
went on as usual when my sons break was over, and I brought him back to a corn
field in Iowa to finish off his junior year.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">However,
I’ll bet I didn’t even make it 48 hours until this maddening topic reared its
ugly head once more.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">I was in
Minneapolis, on a loading dock, with a young chef, pimping bread while a semi
pulled in and the driver began to drag pallets of product past us.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Wouldn’t you
know it; one of the first things that caught my eye was a stack of boxes. Boxes
filled with boneless chicken.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">The chef was
nice, and I didn’t want to offend, but I couldn’t resist and asked…<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“Are those
for a special? You guys still sell meat on the bone, right?”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Now the
young guy smiles and jokingly responds…<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“Well, if we
get a large party of older clients…we’ve been known to outsource.”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">I began to
laugh and told the chef about the tension that meat bones had created within my
clan.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Then he said
something that caught me by surprise, it actually was quite brilliant…<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“I know you
might have been in this industry longer than I’ve been alive, and I don’t doubt
that you’ve learned a lot of stuff, but just because something makes sense,
that doesn’t make it relevant.” <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">True Dat, I
thought as it occurred to me that the entire generation that followed mine has
been marketed to differently concerning food options.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">And even though
our city, our state has strong initiatives that educate Minnesota’s youth on
how important nutrition is, everything eventually boils down to corporations
and marketing, doesn’t it?<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Recently I
received one of the food industry publications that I never signed up for, but
somebody - somewhere thought it I was important enough to send it my way to
scan it real quick before tossing it in the trash. Often times the majority of
content in these rags are speculations as to what will be the next wave
concerning all things food.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">One quote
that stuck out in my mind was from Christopher Muller who is Dean at Boston
University’s School of Hospitality Administration.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“If it can’t
be held in one hand, or a cup holder, don’t bother making it.”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">I’ve heard
this theory before. It usually comes up when I’m sharing cocktails with
somebody else who works in hospitality. Usually somebody will mention how they
have a friend or relative that works in some realm of food development ideation
and although nobody is supposed to be privy to this inside information, it’s a
fact; Big Brother is going to have America consuming 75% of its meals in gas
stations.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Now the
young chef on the loading dock starts handling a loaf of my mustard dill bread
as if it were the Baby Jesus. Carefully he cradles this delicacy in his arms.
As his lips slowly prepare to part, I am prepared to thanks him for the
accolades, but my most recent recipe didn’t even get a mention.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“You know
that KFC is moving to boneless chicken right?”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">I tilted my
head sideways for a second, kind of like your dog does when you pretend to
throw a chunk of meat but actually you palm it instead.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“Yeah-yeah,
I know that the Colonel makes chicken strips but…”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">The was no
buts, my young colleague interrupted….<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“No, I’m not
talking about ancillary items or menu safe harbors. They’re going to commit,
it’s official, the bone is getting tossed.’<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">When I asked
for a source, my bone hating friend smiled with pride when he announced (almost
as if he was friends with the guy) that it was covered by USA TODAY.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Later that
day when I returned to the plant, I hit Google and there it was, a lengthy
story written by Bruce Horovitz.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">To
paraphrase the piece, it pretty much highlighted how KFC is going to shift its
focus from family meals to individual meals, and most of their sales are
projected to be boneless chicken.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">But the part
that sunk the dagger into my heart was when I read their new ad slogan…<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“I ATE THE BONES!”<o:p></o:p></span></span></i></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">I’m not even
sure if I know what that means, or if I want to, but I don’t think I like it.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">So I’m still
in my office right? And I began pulling up data. I start listing quotes like
the one from Professor Jeffrey W. Savell / Leader of the Meat Science Section
in the Department of Animal Science at Texas A&M University…<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“I believe
that cooking these steaks with the bone helps to form them so that they are
more uniform in thickness when cooked and protects the lean from being
overcooked.”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Then there’s
always Steven L. Moore, Director of Innovation at Brand Formula.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“Bone, in
many cases seals the muscle from losing meat juices as it is cooked. So when a
muscle is deboned there is usually a large area now that is exposed muscle, no
longer sealed to help maintain juices through cooking.”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">So all of a
sudden, in the midst of compiling these quotes to defend my point, I’m pretty
sure I received an epiphany, hand delivered by the saints themselves.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">“Why do you
toil Klecko? The kid was right… just because something makes sense, that
doesn’t make it relevant.”<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Who can
argue with the saints, or Americas youth?<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Sigh.<o:p></o:p></span></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com4tag:blogger.com,1999:blog-8144271556245163115.post-47627671680752728622013-08-11T17:51:00.001-05:002013-09-13T07:01:39.860-05:00Soda Bread and Scone Winners of 2013<div dir="ltr" style="text-align: left;" trbidi="on">
SCONE DIVISION<br />
<br />
Hi Guys......<br />
<br />
It's been awhile.<br />
<br />
But sometimes it takes separation to create fondness of content.<br />
<br />
Once again, Klecko followed routine and went down to the island to judge the best soda breads and scones at The Irish Fair of Minnesota.<br />
<br />
I was one of 3 judges.<br />
<br />
This is typical.<br />
<br />
This is good.<br />
<br />
A person should always feel better about winning an award when it is given by consensus.<br />
<br />
A couple of years ago, I blogged about Patti McCann.<br />
<br />
Patti won the scone division with a DublinerScone that was to die for.<br />
<br />
Even better than the flavor that this scone produced.....was the confidence that winning gave to McCann.<br />
<br />
I am proud of her.<br />
<br />
I have grown to have a fond place in my heart for her.<br />
<br />
Patti came back the following year and repeated.<br />
<br />
This is no simple feat.<br />
<br />
I wasn't at that event, so I was impressed that another set of judges valued her work.<br />
<br />
I'm sure it validated in Patti's mind, how accomplished she has become in scone baking.<br />
<br />
So here I am, there I am.....plop a**ed at the 2013 table, wondering if she was competing.<br />
<br />
We judges - judged this scone, that scone, everywhere a scone scone......but a funny thing happened.<br />
<br />
The last two entries were miles ahead of the other entries. <br />
<br />
The second to the last one was m-a-g-n-i-f-i-c-e-n-t .<br />
<br />
The scones were tall-strong, and had great separation. <br />
<br />
The flavor had an element of sweetness. Sweet enough where they would satisfy the morning consumer, but yet.......<br />
<br />
They were even keeled enough that you could have done anything from adding apricot jam to setting pastrami between the scone layers and it would have been the perfect medium.<br />
<br />
These scones were rustic-slightly scorched, battered......but in such a sexy way.<br />
<br />
I knew beyond a shadow of a doubt.......this was the baked good of the day for me.<br />
<br />
Then the next scone came along.<br />
<br />
They were uniformed.<br />
<br />
They were dainty.<br />
<br />
They were buttery. <br />
<br />
They were so tender.<br />
<br />
They were so girly-girl.<br />
<br />
My judging partners seemed to love this one, but I felt that they were squeamish to give it winning marks.<br />
<br />
They knew that I preferred the previous rustic one, but I told them.....don't follow Klecko.....<br />
<br />
Follow your heart.<br />
<br />
The dainty scone ended up winning the blue ribbon.<br />
<br />
So after the judging was over, my judging colleagues had left, but I stuck around a bit to talk with the bakers and see if I could give them some tips, or answer any questions on the totals they were issued.<br />
<br />
So who walks up and collects that Blue Ribbon for the scone division?????<br />
<br />
Yep - Patti McCann.<br />
<br />
She did it again, but now the woman who baked the scones that I rated higher was standing next to her, and both ladies were in high spirits.<br />
<br />
Both ladies began to run a scone postmortem.<br />
<br />
I congratulated both of them, but then I confessed to Patti....for the first time, I voted against her.<br />
<br />
This seemed to serve as some kind of minor solace to the runner up.<br />
<br />
BTW....for the record her name is Sandra K. Scollon-Bruggemann.<br />
<br />
After a couple more minutes of musing passed, I found out that she went to high school in rural South Dakota with Baking 101 Director and StarTribune food writer Kim Ode.<br />
<br />
"Kim was a couple years older, she might not remember me, but I knew her younger sister well. They were a quality family."<br />
<br />
I started to laugh and asked for some dirt.......<br />
<br />
"Was her family (that family)....the rich farm family that lorded over the entire countryside?"<br />
<br />
Sandra chuckled.....<br />
<br />
"No, not at all"<br />
<br />
pause-----pause------pause<br />
<br />
"But.......her farm was bigger than ours."<br />
<br />
Only in St Paul.<br />
<br />
Here's McCann's award winning scone recipe from a couple years back, and in my opinion....the best scone I have ever eaten. <br />
<br />
IRISH FAIR - DUBLINER SCONE<br />
<br />
3 cups cake flour<br />
1 t. soda<br />
wee bit salt<br />
wee bit sugar<br />
1/3rd cup of grated Kerrygold butter<br />
1 - 1 1/2 cup(s) buttermilk<br />
grated Dubliner 3 ounces<br />
fresh rosemary, sage & thyme<br />
425 about 5 minutes, then drop to 375 until done.<br />
<br />
SODA BREAD DIVISION -<br />
<br />
The soda bread competition gets broken into two categories, brown bread.....and white bread.<br />
<br />
After the all the ribbons were handed out, a young girl (9ish) approaches my station with her mother.<br />
<br />
The kid whispers in her ear, the mom responds......<br />
<br />
"Ask him yourself."<br />
<br />
Then the mom goes on to tell me that the daughter feels awkward because she speaks with a stutter.<br />
<br />
I sat and waited for a minute, then the girl asks......<br />
<br />
"What do I have to do to make a better soda bread? When I grow up, I want to own a bakery."<br />
<br />
Well I said, lets take a look at your loaf and I'll see what I can see.<br />
<br />
So the entry was wrapped up in parchment right?<br />
<br />
The kid hands it across the table and as I pulled the layers of paper back.....there it was.<br />
<br />
The Blue Ribbon was sitting on top of the loaf.<br />
<br />
This kid had made one of the nicer soda breads I had ever seen.<br />
<br />
But yet.......even winning didn't satisfy her.<br />
<br />
She wanted more. <br />
<br />
I want to be like her. <br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com5tag:blogger.com,1999:blog-8144271556245163115.post-22869760417457899852013-07-12T14:33:00.001-05:002013-07-12T14:33:19.325-05:00Leah Nesbitt's Cornbread Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
Let it go on record that Danny Klecko loves Sarah Beadle, so whenever she requires my services....the rest of you will need to wait.<br />
<br />
Recently when I was in my prayer closet, sending supplications to my Father in Heaven, I saw the Beadle signal flashing over the sky of Gotham.<br />
<br />
<br />
So now I pick up my Beadle phone and call Sarah, and she informs me that she loves Leah Nesbitt, and Leah Nesbitt needs a killer corn bread recipe.<br />
<br />
Polish Jesus........give your humble servant a moment of wisdom and clarity.<br />
<br />
Well Leah, the first thing you need to know about cornbread is....................<br />
<br />
The cooler you try to get with it -<br />
<br />
The further from its origins you get -<br />
<br />
The higher likelihood you'll have of producing a crappy product.<br />
<br />
I am guessing you are wanting a personal size batch instead of a commercial formula, so I decided to start our journey in Marjorie Johnsons cookbook.<br />
<br />
If you don't know who she is Leah, you can read my previous post (where a full description is included) or simply trust me when I tell you she had won more Blue Ribbons and Baking Sweepstakes awards than anybody ever-ever.<br />
<br />
Let's get started.........................<br />
<br />
BATTER<br />
<br />
1 CUP ALL PURPOSE FLOUR<br />
<br />
1 CUP YELLOW CORNMEAL<br />
<br />
1/4 SUGAR<br />
<br />
1 TEASPOON SALT<br />
<br />
3 TEASPOON B-POWDER<br />
<br />
2 EGGS<br />
<br />
1/4 CUP BUTTER / MELTED<br />
<br />
1 CUP MILK<br />
<br />
preheat your over to 425. remember....your batter doesn't take long to put together. B-Powder loses energy fast so make sure that oven is at its proper temp as soon as you fill your foil.<br />
<br />
grease / spray a 9" foil -<br />
<br />
in a bowl -<br />
<br />
flour - cornmeal - sugar - salt - b-powder -<br />
<br />
beat eggs add butter and milk to eggs -<br />
<br />
now add wet to dry -<br />
<br />
stir , incorporate.....but don't mix, you will overwork it. I really suggest hand or whisk or spatula....not a kitchen aid.<br />
<br />
pour into pan -<br />
<br />
bake for 20-25 minutes -<br />
<br />
bake until golden brown -<br />
<br />
you can use the "toothpick" trick, or wait for the cornbread to pull away from the foils walls -<br />
<br />
OTHER POINTS TO NOTE ......................<br />
<br />
Blue Corn Meal - Ewwwww, it is nasty. It lacks grit and gets soggy. You lose mouth feel, but if you are a hippy or have religious reasons.....well, I guess........<br />
<br />
MODIFICATIONS ....................................<br />
<br />
That cup of milk, well Klecko would split that to 1/2 cup milk and 1/2 cup sour cream. I just think it tightens the product up, giving if more heft and a prettier crumbwall.<br />
<br />
HOT ?<br />
<br />
Some peeps throw jalapeno's into their corn bread.<br />
<br />
If so, here is a couple things to remember.....<br />
<br />
Strain those peppers. If you have a bunch of juice, your product will have less strength. Also....jalapeños will attack the b-powder. it's like pointing a gun on a fat man and forcing him to run....within moment....BOOM....heart attack city.<br />
<br />
If you add peppers, add a pinch more of the b-powder to compensate.<br />
<br />
Good luck Leah, if you need any other help....Klecko is 651 329 4321 <br />
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com6tag:blogger.com,1999:blog-8144271556245163115.post-25894725941810504972013-07-09T12:29:00.001-05:002013-07-09T12:38:30.343-05:00The Biggest Cake Secret a man needs to know<div dir="ltr" style="text-align: left;" trbidi="on">
Dateline - Dairy Queen (on the afternoon of the Last American Bakers 50th birthday)<br />
<br />
After a week long parade of attention, little Danny Klecko finds himself in the foyer, in front of the ordering counter of the Dairy Queen.<br />
<br />
As the staff scurries about, I thought about what I was about to embark on.<br />
<br />
I thought about this actual post and if I really wanted to reveal one of my secrets that have brought me constant gold.<br />
<br />
Recently I was at the funeral of Lee Roy Johnson, husband to the worlds utmost Blue Ribbon baker Marjorie Johnson.<br />
<br />
If you live on a different planet and don't know her, she is the 4 and a 1/2 foot woman that has won over 10 000 baking ribbons.<br />
<br />
She is the woman that has won more Blur Ribbons than Aunt Bea, Clara and the women of Mayberry put together.<br />
<br />
She is the baking god that has accumulated more sweepstakes ribbons than breaths exhaled by an entire class of 3rd graders.<br />
<br />
Marjorie Johnson is beautiful, and perhaps that's why her larger than life skillset has landed her on the Tonight Show dozens of times where she has handed over her baked goods to the likes of Derek Jeter, Ringo Starr and Tony Hawk.<br />
<br />
The service for her husband took place in a Lutheran church.<br />
<br />
A church that didn't have a basement.<br />
<br />
Klecko sat in the pew wondering how there could be a reception (with snacks) if there wasn't a basement for a kitchen.<br />
<br />
Leave it to those Lutherans, they are a crafty bunch........<br />
<br />
A light lunch was held in.....<br />
<br />
A ground level "Lounge".<br />
<br />
So we're sitting there, and although the family and friends grieved, it really was a celebration of life because Lee Roy lived 95 years.<br />
<br />
95 years where he had placed his wife before himself.<br />
<br />
At one point Marjorie cornered me and asked why I wasn't going to do the State Fair this year, and as I offered my explanation, her eyes kinda glazed over and it appeared as if she was staring through my big Polish frame.<br />
<br />
"Yeah Klecko" she said "I don't have the same incentive to compete at the Fair anymore. After writing my cookbook, I pretty much gave away all my best secrets, so in some respects it would just kind of be like me baking against myself."<br />
<br />
"Do you regret giving away those secrets Marjorie?" I asked.....<br />
<br />
"No, not at all. There comes a time when helping others along becomes more rewarding."<br />
<br />
OK, so the reason I'm at Dairy Queen is to get a cake, and I'll tell you more about that in a second, but while my ice cream cake was in back receiving its special inscription, a lone man steps up the ordering counter.<br />
<br />
The guy orders a chicken tender meal, the kid at the register rings it up, and then turns and passes it through a window to the guy who is going to prepare it.<br />
<br />
The cook (like the customer) appears to be in his late 30's - early 40's, and since the other 6 or 7 employees looked to be teenagers, I'm guessing its safe to say the guy must have been a manager or some sort of shift leader.<br />
<br />
When you go to Dairy Queen, and place your order, the person who cooks it is standing on the other side of a wall.<br />
<br />
A wall that has a hole cut into it so you can watch the kitchen staff prepare your food.<br />
<br />
Its kinda like watching them cook for you on a jumbo screen TV.<br />
<br />
So there we are, me the cake guy, and he the chicken tender guy.....waiting.<br />
<br />
I'm rocking slowly back and forth trying to get used to passing the 1/2 century marker, when all of a sudden the chicken tender orderer says in a low voice......<br />
<br />
"Hey, you just touched your hair and then proceeded to touch my food."<br />
<br />
Everything stopped.<br />
<br />
The cook looked back and reported.......<br />
<br />
"No, I didn't do that."<br />
<br />
So the guy who ordered remains real calm, much like I would expect Steve McQueen to do in the opening scene of a film where eventually this discourse would lead up to total mayhem.<br />
<br />
"Yeah, I'm standing here. I'm watching you. You touched your hair....then my food."<br />
<br />
At this point the young woman who decorated the pink and purple cake laced with princess rings surfaces and I view the flavorful font......<br />
<br />
"HAPPY BIRTHDAY SUE MCGLENO."<br />
<br />
Guys, if I have ever contributed anything to the bettering of our gender, this gesture would be it.<br />
<br />
You don't have to be prayed for, or read "HOW TO PICK UP CHICKS".<br />
<br />
Just realize that pastry pierces a woman heart quicker than love.<br />
<br />
Pastry stays in a woman's soul......longer than love.<br />
<br />
You only get one birthday a year Daddy-O.<br />
<br />
Gave some bang for the buck.<br />
<br />
All you have to do is simply forfeit your cake to your wife (or partner)........it will come across with more impact to her than Abraham offering up Isaac.<br />
<br />
Trust me......the gesture may seem somewhat surreal, but if you adopt it, and implement it on an annual basis.......the payback will be like you've never seen.<br />
<br />
So now I have my cake in hand, and its July, and its hot, and I have "X" amount of time to travel from "A" to "B" before my token of love melts......but it's high noon now at the "DQ" and Klecko wants to see how this mishap is gonna play out.<br />
<br />
The Customer guy is still standing there. He's stated his point, his demeanor is chill, and the entire crew is looking on with apprehension.<br />
<br />
Finally, the cook comes around the corner (through a door) and steps into the front room.<br />
<br />
Were these cats gonna come to blows?<br />
<br />
The cook finally looks up and says something like......<br />
<br />
"I'm sorry, I'm really embarrassed. I'll go get you some new food. I really am sorry."<br />
<br />
So as I took the same route to my house that Batman takes back to the bat cave, it impressed me how this customer had his situation rectified....with an apology.<br />
<br />
Sometime I wonder why people don't realize you can defuse tension by admitting you are human and prone to making mistakes.<br />
<br />
And the coolest part about this customers approach.... he didn't need to employee threat or sarcasm.<br />
<br />
Dude really was Steve McQueen cool.</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com1tag:blogger.com,1999:blog-8144271556245163115.post-47643057574966769072013-07-07T15:47:00.000-05:002013-07-07T15:47:54.330-05:00Klecko's 50th Birthday Message <div dir="ltr" style="text-align: left;" trbidi="on">
On the eve of ones 50th birthday, I imagine it is relevant to reflect.<br />
<br />
To reflect on the circumstances and systems that keep a person afloat for half a century.<br />
<br />
To reflect on fate and even geography that serve as influences.<br />
<br />
Of course one shouldn't forget those who have mentored and inspired. Those contributions mean so much because they usually are selfless acts that come at pivotal junctures in our lives.<br />
<br />
But other than the obvious....was there any other contributing factors?<br />
<br />
Any intangible that makes a person who they are after the typical God-Parents and State?<br />
<br />
For me, there is nothing to think about.<br />
<br />
My answer can be summed up in two letters.<br />
<br />
T and V.<br />
<br />
In the summer of 1969, the world was witnessing Woodstock, Vietnam and and additudes that questioned values and authority.<br />
<br />
I was six years old at the time, and I followed all these experiences on a nineteen inch Magnavox black and white television.<br />
<br />
As long as I live, I will never be the benefactor of a gift that will have the impact on me, than that TV did.<br />
<br />
Even at an earlier age, while my family laid asleep, it wasn't uncommon for me to wake up at four or five in the morning.<br />
<br />
Per usual, I just set camp in the middle of the living room with my Matchbox cars and baseball cards.<br />
<br />
I sat patiently (in my footy pajamas) waiting for that fantastic voice to blurt out that we were about to commence with another day of broadcasting.<br />
<br />
Oftentimes, throughout this process I would use the test pattern on the television screen as a race track and conduct countless races (all which were three laps) until the American flag magically appeared, washing away my raceway.<br />
<br />
To me, TV was not real, it was better than than reality.<br />
<br />
I still don't know where that idea came from, but I was smitten.<br />
<br />
I recall how my sister and I raced to the TV for the introduction of Lassie.<br />
<br />
When that mutt rushed to the forefront of the screen, we'd actually pet the glass crying out....<br />
<br />
"Lassie, I love you Lassie."<br />
<br />
And like many of my TV rituals, this never seemed to get old.<br />
<br />
About a decade before I hit puberty...I had such a Doris Day crush. I had it bad for her.<br />
<br />
When you're a child, time seems to pass so slow.<br />
<br />
In my minds eye, I loved Doris Day for years, when in all actuality, it may have been weeks.<br />
<br />
But then the unthinkable happened.<br />
<br />
A beautiful young nun dressed in a white habit got her own show.<br />
<br />
Sally Field more than knocked Doris to the curb, she stomped on her.<br />
<br />
To this day I still have Nun thoughts that may get me in trouble if I should reach the pearly gates.<br />
<br />
Perhaps the single program that I spent the most time with during my youth was the road runner.<br />
<br />
I'm not sure why I always was glued to that show, but I do remember how patient I was in waiting for the coyote to catch that bird and throttle it.<br />
<br />
I literally waited for a decade to see this happen before abandoning hope.<br />
<br />
TV was interesting when I was a kid because we only had four major channels, and then there was always PBS.<br />
<br />
But Channel 2 didn't really count because it never had cartoons or sports, and the shows that were programmed to youth were educational.<br />
<br />
I still remember how in second grade I had to skip morning recess to sit in with a select few to watch a PBS show (that launched a young Morgan Freeman) called The Electric Company.<br />
<br />
When news of this got around, some of my older neighbors told me that only the retarded kids had to do this, and for the longest time.....I wondered and worried if I was "retarded".<br />
<br />
In my fourth grade report card, there were comments of concern from Mrs Braun. She overheard me discussing Frankenstein VS the Wolfman. The problem was started at midnight, on a school night, and I had watched the entire movie.<br />
<br />
Throughout life two characteristics have contributed to my love of television. <br />
<br />
#1 -<br />
<br />
I have never been able to stay asleep for more than a couple hours at a time<br />
<br />
#2 -<br />
<br />
I loathe being alone<br />
<br />
TV can rectify both of these.<br />
<br />
As I grew into a young man, guys like Baretta and Jim Rockford served as templates for the kind of man I wanted to become.<br />
<br />
I don't think anybody views themselves as easily influenced, but any woman I have ever spent consecutive hours with has made reference that-that may be one of my strengths and weaknesses.<br />
<br />
In my late teens, or early twenties I watched a movie called......<br />
<br />
DOGS OF WAR<br />
<br />
And it starred Christopher Walken.<br />
<br />
Walken plays the role of a mercenary / hit-man that travels the world whacking rulers that might be deemed as problematic by Uncle Sam.<br />
<br />
But the part that inspired me to no end was that when Walken left to whack some presidential guy in Africa, he didn't bother to turn off the television.<br />
<br />
I wondered if perhaps this guy didn't have a mother like me who would constantly announce.............<br />
<br />
"Turn off your television, do you want to burn the house down?"<br />
<br />
Well....Walken traveled to the "Dark Continent" under the guise of being a journalist for a bird watching publication.<br />
<br />
His intentions were suspect at first, but he weathered the beating and eventually terminated the dictator, and when he got home....he stumbled in that grimy little apartment and that television glowed through the evenings darkness.<br />
<br />
After witnessing this, I became liberated.<br />
<br />
I can't tell you how or why, but something about living my life in the world, and knowing my TV was on back home kinda made me bulletproof.<br />
<br />
This neurosis incidentally, has been passed on to my son whose clicker doesn't have a power off button.<br />
<br />
Throughout life -<br />
<br />
Throughout love -<br />
<br />
TV has created interesting dynamics in my relationships.<br />
<br />
I think every woman in KleckoLand has been a cave sleeper, which in layman terms is a persons that prefers slumber in darkness and quiet.<br />
<br />
It's not possible for me.<br />
<br />
When I flew to NYC to do the Martha Stewart show, Sue McGleno couldn't accompany me because she had burned all her vacation on the birth of our first grandchild.<br />
<br />
So not wanting to go alone, I invited Mike Mitchelson who was the editor of Food Service News at the time.<br />
<br />
The monkey wrench in this scenario was.....we had to share a room.<br />
<br />
We had separate beds, but they were right next to each other.<br />
<br />
Even on the flight over I remember thinking......<br />
<br />
"O-M-G.....I can just tell, Mitchelson is gonna be a TV-Off guy."<br />
<br />
And true enough, my prophecy came to pass.<br />
<br />
We stumbled into our room after closing down the Russian-Vodka Room, and after brushing our teeth and hitting the sack, I turned on the sole HBO channel that the Hilton offered and it was that espionage movie starring Sean Connery and Wesley Snipes.<br />
<br />
Mitchelson laughed because it was such a bad film, but in my opinion.....<br />
<br />
Bad films beat silence every time.<br />
<br />
Mitchelson helped himself to the clicker and shut the TV off, and there laid Klecko, pensive in the Big Apple.<br />
<br />
I had to be on the radio in four hours, but I knew I couldn't whether the silence even with the help of numerous vodka shots.<br />
<br />
So I laid there, in silence......much like Walken waited in the bushes to whack that dictator, and the second Mitchelson began to snore, I turned the set back on for the movies conclusion. <br />
<br />
To this day, I often put on what I call "GO TO SLEEP" movies.<br />
<br />
Some movies are simply better for enhancing slumber than others.<br />
<br />
My son is quick to point out that dialog is the most important component in the "GTSM"<br />
<br />
"You never want to put in Breakfast Club, because your mind will always wait the the next punchline, this will make sleep impossible." he says each summer when returning from college.<br />
<br />
Action films are bad as well.<br />
<br />
One summer I slept to "Jaws " 100 nights in a row.<br />
<br />
"JFK" is another film that serves as the soundtrack to my dreams.<br />
<br />
The great thing is when you get into a groove where you can wake up just prior to the films conclusion. <br />
<br />
On a good night, a film should never complete its loop.<br />
<br />
Recently I have been looking for films that range between 90-110 minutes.<br />
<br />
Most nights I will wake up throughout the 4 cycles that make up a sleeping period.<br />
<br />
Sue McGleno finds it unnerving, but I find it calming, soothing to be in a controlled environment.<br />
<br />
Recently in a road trip with Sue McGleno U2's "With or Without You" came on the radio, and she was so surprised to see me get excited.<br />
<br />
"You have the disc right here. You've only heard it a million times, whats the big deal?"<br />
<br />
Well, a favorite song always sounds the best when you don't know it's coming on.<br />
<br />
This rule apply s to TV as well.<br />
<br />
If I am walking by a set and Rifleman or Perry Mason are on, it doesent matter what obligations stand before me......I'm gonna make camp until it is finished.<br />
<br />
The Pinnacle TV experience I can have personally is to wake up in the middle of the night to one of those Sherlock Holmes movies that star Basil Rathbone and Nigel Bruce.<br />
<br />
It doeskin matter if it is 2 a.m., I'm going let out the dogs to go pee, and then close out that film.<br />
<br />
You can't beat Sherlock Holmes.<br />
<br />
I'm gonna tell you guys the truth, tomorrow when I tun 50, I will be freaked out.<br />
<br />
I know it's not the end of the line, but you're no longer young, and you can actually see the finish line.<br />
<br />
Those jerks at AARP even sent me a membership card last week. <br />
<br />
Its all so daunting.<br />
<br />
Klecko has had a wonderful life, and doesn't fear crossing over for a second, but when he does......<br />
<br />
Man I hope there is HBO in heaven.<br />
<br />
Thanks to all you you that have been so gracious to me during this special moment in my life.<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com4tag:blogger.com,1999:blog-8144271556245163115.post-58198192910253468482013-06-22T07:29:00.001-05:002013-06-22T07:29:52.261-05:00Milkbread and Zombies<div dir="ltr" style="text-align: left;" trbidi="on">
Yesterday I should have known.<br />
<br />
Sue McGleno boarded her little VW and headed south to Omaha.<br />
<br />
During her absence, Klecko was busy placing the finishing touches on Milk Bread recipes.<br />
<br />
Milk Bread is kinda the buzz around the Twin Cities at the moment.....<br />
<br />
due to the fact that one of our cities award winning pastry chefs was making it on the side to fill some wholesale orders.<br />
<br />
Why is Milk Bread so sexy?<br />
<br />
Maybe because it simply hasn't been available in our area for decades.<br />
<br />
Brit's love their Milk Bread.<br />
<br />
Brit's love a tight interior and a scorched crumbwall.<br />
<br />
The best way to really make a Milk Bread sing loud is to add butter for your fat and paint the top of the bun with a glaze before you toss it in your proof box.<br />
<br />
So.....<br />
<br />
I was going to have a Rusty Nail last night, then wake up this morning and watch Rifleman (which is a secret indulgence for the 1 out of 4 Fridays I don't have to be somewhere @ 6 a.m.) but our power went out.<br />
<br />
In fact 250 000 people lost power in the Metro, I have been w/o for 11 hours now.<br />
<br />
And when this stuff happens......wouldn't you know???? It comes like a thief in the night.<br />
<br />
It always takes place just 90 minutes after you unloaded a buttload of groceries you just bought.<br />
<br />
The last time I lost power for an extended time, it was winter and Sue McGleno and KiKi were somewhere in the tropics on Jet Ski's while Baby Tydas and I just sat in the living room.<br />
<br />
Our furnace was dead, it was cold and we couldn't see 1 foot in front of our face.<br />
<br />
We just sat and hours passed in absolute silence, which was finally broke by my sons voice declaring.....<br />
<br />
"Thanks for not making me play a game or read, I would just like to sit here and wait for death."<br />
<br />
LOL...I so agree with his stance.<br />
<br />
Anyways, it wouldn't even be so bad, but Sue McGleno has a mentally challenged Jack Russell named Romeo, and he was spastic throughout the entire night.<br />
<br />
I just laid there in bed with him and Deedle-Deedle until the sun came up.<br />
<br />
Without power, waiting for the sun is like trying to wait out a vampire.....<br />
<br />
Tick...........Tock drags the clock.<br />
<br />
So now I am on the way to work right?<br />
<br />
I am going to put groceries in the cooler/freezer and charge my phone.<br />
<br />
Theres trees blown over and everything is not just wet....<br />
<br />
It's wet-wet, if that makes sense.<br />
<br />
<br />As I chugged down the early morning freeway in my bread truck. <br />
<br />
It occurred to me how weird the world would get, or how fast it would get weird if we didn't have civil municipalities to fix our ailing situation.<br />
<br />
People would freak hard, and freak fast huh?<br />
<br />
Oh yeah, one last thing.....<br />
<br />
So last night I considered praying for my lights to come back on.<br />
<br />
But then I thought about puppies lost and people with cancer and I felt cloddish for my request.<br />
<br />
I know some of you pray everyday....cool, but I don't enjoy asking God for small things. I try to save my requests up so when I do drop them before the almighty.....they will have impact.<br />
<br />
Let their be lights guys...the baker has stuff to do today.</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com3tag:blogger.com,1999:blog-8144271556245163115.post-87428798331939913512013-06-08T19:13:00.001-05:002013-06-08T19:13:13.832-05:00Klecko For Mayor?<div dir="ltr" style="text-align: left;" trbidi="on">
<h1 class="articleTitle entry-title" id="articleTitle">
Q&A with Danny Klecko, CEO of Saint Agnes Baking Co.</h1>
<div class="articleByline" id="articleByline">
<a class="articleByline" href="mailto:jfleming@pioneerpress.com?subject=TwinCities.com:">By <span class="author vcard"><span class="fn">Jess Fleming<br />Pioneer Press</span></span><span class="source-org vcard"></span></a></div>
<div class="articleDate" id="articleDate">
Posted:
05/29/2013 12:01:00 AM CDT</div>
<div class="articleSecondaryDate" id="articleDate">
Updated:
05/29/2013 09:53:55 AM CDT</div>
<br /><span></span><div class="articlePositionHeader">
<div class="articleImageBox" style="width: 650px;">
<span class="articleImage"><a href="http://www.twincities.com/portlet/article/html/imageDisplay.jsp?contentItemRelationshipId=5167964" target="_new"><img alt="" border="0" height="433" src="http://extras.mnginteractive.com/live/media/site569/2013/0528/20130528__130530%20faces%20Danny%20Klecko,%20St.%20Agnes%20Bakery.jpg" title="" width="650" /></a></span><div class="articleImageCaption" style="width: 100%;">
"I'm
a diva," said Danny Klecko, CEO of Saint Agnes Bakery in St. Paul.
"Ansel Adams told Bono if you stare into a camera, no one will pay
attention
to you. A diva will always look away." (Pioneer Press: Jean Pieri) </div>
</div>
</div>
<span></span><span></span><br />
<b>Occupation:</b> CEO of Saint Agnes Baking Co. (644 Olive St., St. Paul; 651-290-7633; saintagnesbaking.com)
<br />
<br />
<b>Age:</b> 49
<br />
<br />
<b>When you were little, what did you want to be when you grew up? </b>I
always wanted to be a baker. If you look at my Dr. Seuss "My Book About
Me" book, it asked what you wanted to be when you grew up, and I put
baker. I liked the nocturnal factor. Knowing you could have a job and
stay awake all night was appealing to me. And being Polish, to us, bread
is everything. I've always been inspired by bread more than anything.
<br />
<br />
<b>What's your first food memory? </b>Eating black breads at
Blackey's Bakery (in Northeast Minneapolis, now closed). When I was
growing up, we didn't have a lot of money, so we didn't get a lot of
treats, but when we got that black bread from Blackey's, that was a real
treat.
<br />
<br />
<b>What was your first job in food? </b>I worked my way through
restaurants as a dishwasher at Byerly's, Country Kitchen. My first
actual baking job was 30 years ago. I worked for Pam Sherman (co-founder
of New French Cafe) at her Southtown plant. She had half a dozen or
more different bakeries, but the plant started in Bloomington.
<br />
<br />
<b>How did you wind up in the baking business for good? </b>I went to<b> </b>Dunwoody.
They used to have the second-best baking school in America. From there I
worked at Super Mom's, where I watched the bread lines. That's how I
got my big start.
<br />
<br />
<b>How much of your day do you spend baking?</b><br />
<b> </b>It depends what day
it is and what part of the month it is. I would say 15 percent of my
time is spent actually baking. When I'm doing that, it's almost always
research and development for new products.
<br />
<br />
<b>What's your favorite bread to bake? </b>For the first couple of
decades, it used to be sourdough. But I've been making hand-dipped
pretzel breads for the past few years, and that has taken over. I make
them in a baguette form. I use gloves and goggles and dip the bread in
caustic soda (lye). Most of the pretzel breads you get are the variety
that are dipped in baking soda. Those aren't the real deal.
<br />
<br />
<b>What's something few people know about you?</b> When people
look at me -- I'm 6-foot-3 and 270 pounds -- they think I'm a thug, but
I'm actually very sensitive. I'm a poet. I just released a book with
former Pioneer Press columnist Mike Finley. I've emceed shows with St.
Paul's Poet Laureate Carol Connolly.
<br />
<br />
<b>What makes the perfect hamburger bun? </b>Knowing where the
hamburger bun is going to be served, how it's going to be prepared and
what condiments are going to be on it. You have to start from there and
create a specialty bun. At Saint Agnes, we believe that the person who
creates the best hamburger bun runs the city. So you have to get in
there and listen to the chefs and create a bun for them. We're mixing
science and art.
<br />
<br />
<b>How about brats?</b> In some ways, those buns can be a little
bit trickier because there are so many variants in sausages and dogs.
When a person puts in an order, he uses generic terms, but we have to
make sure we're listening closely so we can get it to a specific spec.
<br />
<br />
<b>What's something in your career that you wish you had done differently? </b>I
set a course from the time I was young. My past seemed illogical,
because in the late 1970s early '80s, only 12 percent of baked goods
were breads. Everything was pastry back then, and people thought I was
kind of an oddball. But I stuck it out, and it has been a fun journey. I
don't regret a thing.
<br />
<br />
<b>What's your favorite restaurant?</b> I'm a breakfast guy. Day
By Day on West Seventh (in St. Paul). I like the food. But I guess just
as important, I think they have the nicest service staff in the Twin
Cities.
<br />
<br />
<b>If someone were to play you in a movie, who should it be?</b> The young Danny Klecko would be Vin Diesel. The old Danny Klecko would be Christopher Walken.
<br />
<br />
<b>What's next? </b>I'm going to be the mayor of St. Paul. When
this (baking career) is over with, I'm going to run Capitol City. I've
been here, worked here, taught kids how to hit baseballs. I've coached
HGRA baseball for 15 years now. I know everybody. I'm a St. Paul guy.
<br />
<br />
<b>FYI: </b>Saint Agnes Baking Co. is open to the public on the
first Saturday of every month from 10 a.m. to noon at 644 Olive St., St.
Paul. You can purchase bread there or at Minneapolis and St. Paul
farmers' markets on Saturdays. June 1 is themed a "Fan Favorite Retail
Event" during which the bakery will sell items its customers have been
asking for, such as rhubarb scones, maple bacon monkey bread,
lingonberry bars and pretzel brat buns.
<br />
-- Jess Fleming</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com0tag:blogger.com,1999:blog-8144271556245163115.post-88719220228239133022013-05-25T19:03:00.001-05:002013-05-25T19:03:37.155-05:00SPECIAL EDITION #2 <div dir="ltr" style="text-align: left;" trbidi="on">
Hey Lab Rats,<br />
<br />
Klecko has a new best friend.<br />
<br />
This blog post by Andrea Zenner made me smile really hard.<br />
<br />
If you love dogs, just sit back and listen to what Zenner has to say.....remember, this girlio is an award winning baker.<br />
<br />
If you were cool....you would follow her Blog.<br />
<br />
Have a great holiday weekend America.<br />
<br />
<h3 class="post-title entry-title">
K-9 Nation - Baking for your Best Friend
</h3>
<div class="post-header">
</div>
<div class="post-body entry-content" id="post-body-2584872454378296376">
<span style="font-family: Arial, Helvetica, sans-serif;">A couple of
weeks ago, or was it really just last week, I had the honor of meeting
Danny Klecko, CEO of Saint Agnes Baking and author of <i>K-9 Nation Biscuit Book</i>. Klecko is a super nice guy, funny, approachable, humble and I am happy to have gotten to meet him.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">You can buy the book on Amazon or your local book store.</span><br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-8CVvz5CaAmo/UaEGaVXWrZI/AAAAAAAAE6g/eCMVMzKf-X8/s1600/IMG_0073.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-8CVvz5CaAmo/UaEGaVXWrZI/AAAAAAAAE6g/eCMVMzKf-X8/s320/IMG_0073.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I had purchased
this book for the daughter of a friend who likes to make treats for her
dog. I always thought I was too busy making treats for the humans in
the house, why make them for the dogs? They're fine with
store-purchased treats and we are careful about what we buy for them.
No Chinese dog treats in this house! </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Then I started
reading some of the recipes in the book. Most of them seemed quite easy
and some sounded downright delicious! So today I tried a couple of
them. The proof would be in whether or not Cider would actually eat
them. Cabby, the black lab, will eat anything. Anything, she doesn't
even smell it first!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Cider is my
picky eater. He makes my brother Joe look like a foodie! Try giving
Cider a piece of bread without butter. Go ahead, try it. He won't eat
it. He won't even put it in his mouth. He'll just sniff at it and look
at you like, "I'm not eating that until there's butter on it!" He's
the only dog we've ever owned that wouldn't eat a french fry. Our dogs
don't get a lot of "people food" but we do like to see what they will
eat and what they won't. Cider's won't list is longer than his will.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">It's not just
bread. When I took him to obedience classes I had an impossible time
finding something that would hold his attention from all the other
people and dogs in the class. See, Cider came to us a special needs
dog. He had been abused and he was terrified of the other dogs and
people in the class. His tail was tucked tightly between his legs and
his eyes would dialate. Poor thing! The instructor was great, he gave
us the whole back of the room and kept everyone else up front so Cider
would be more comfortable but he was still aware of the other people and
dogs. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I tried cheese,
hot dogs, his favorite sweet potato treats (well at least his favorite
at home). Nothing worked. I even tried that food in a tube that
trainers swear by. Cider would have none of it. The only thing that
worked was steak! I had to grill the dog a steak before every class
then cut it up in bits for training. This is a picky eater!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The first recipe I tried was "Sausag-y Beagle Biscuits." Sausage. He'll eat sausage!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">There were no
bizarre ingredients in these biscuits, whole wheat flour, semolina
flour, nonfat powdered milk, salt, water, egg, butter and Italian
sausage. Heck they even sounded good to me!</span><br />
<span style="font-family: Arial;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WPJHb8KZCZA/UaEGaWadz4I/AAAAAAAAE6o/1Ra7joy2RwY/s1600/IMG_0080.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-WPJHb8KZCZA/UaEGaWadz4I/AAAAAAAAE6o/1Ra7joy2RwY/s320/IMG_0080.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The sausage is
cooked and added to the other ingredients to form the dough. I found
this to be a very slack dough, a lot like my award winning English
muffins! How long can I milk that?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I patted the
dough out and found I needed to flour my pizza cutter to cut the dough
and my pieces weren't perfect looking but, well, these were for the
dogs. Do they really care? I think not.</span><br />
<span style="font-family: Arial;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YHchpASFAxU/UaEGbQJd1vI/AAAAAAAAE68/pZdDKpc29-I/s1600/IMG_0081.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-YHchpASFAxU/UaEGbQJd1vI/AAAAAAAAE68/pZdDKpc29-I/s320/IMG_0081.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9YWjM_Kbt3k/UaEGbVUikoI/AAAAAAAAE7A/Ba28aHmip1A/s1600/IMG_0082.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-9YWjM_Kbt3k/UaEGbVUikoI/AAAAAAAAE7A/Ba28aHmip1A/s320/IMG_0082.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-g-rO_AyEh6w/UaEGbeCZNMI/AAAAAAAAE7Y/iQEUmWtszKQ/s1600/IMG_0083.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-g-rO_AyEh6w/UaEGbeCZNMI/AAAAAAAAE7Y/iQEUmWtszKQ/s320/IMG_0083.jpg" width="320" /></a></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Once out of the oven and a little cool
I tried one. Yes, I tried one. Dave chickened out. I showed him the
ingredients, he still wouldn't eat one because they were "dog food."
Whatever. I thought they were ok. I'm not a big fan of that much whole
wheat flour in my baked goods but they weren't spit-them-out-terrible
or anything.</span><br />
<span style="font-family: Arial;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lJkFdUuWAG4/UaEGcQDonhI/AAAAAAAAE7M/wfPv13V8J4Y/s1600/IMG_0087.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-lJkFdUuWAG4/UaEGcQDonhI/AAAAAAAAE7M/wfPv13V8J4Y/s320/IMG_0087.jpg" width="320" /></a></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Now to test on Cider! I gave one to
each dog. Cabby, of course, ate hers right up and then stared at
Cider's while he decided if it was something he wanted to eat or not.</span><br />
<span style="font-family: Arial;"><br />He sniffed it, rolled it around,
licked it, sniffed it some more, all the while getting irritated at me
for trying to get a picture of him actually eating it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OwHx81_Q54s/UaEGckRCXFI/AAAAAAAAE7s/e92XEpMko2E/s1600/IMG_0093.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OwHx81_Q54s/UaEGckRCXFI/AAAAAAAAE7s/e92XEpMko2E/s320/IMG_0093.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jL0KqVOe0Es/UaEGdSYHY4I/AAAAAAAAE74/XdQ5T8KIbFM/s1600/IMG_0095.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-jL0KqVOe0Es/UaEGdSYHY4I/AAAAAAAAE74/XdQ5T8KIbFM/s320/IMG_0095.jpg" width="320" /></a></div>
<br />This is his "turn the camera off" look. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-G4vWW2INpf4/UaEGc4IK_hI/AAAAAAAAE7w/QcpdVWrour4/s1600/IMG_0094.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-G4vWW2INpf4/UaEGc4IK_hI/AAAAAAAAE7w/QcpdVWrour4/s320/IMG_0094.jpg" width="320" /></a></div>
<br />
So I did. And guess what? He ate it! Ok, he ate one but the test is
will he eat another without all the drama. He did. He likes them, he
really likes them! Winner! These were really easy to make, the batch
is fairly big, and I'd make them smaller next time so they will last a
long time. This will not only save us some money, but the dogs will be
eating things for which I know and can pronounce all the ingredients.<br />
<br />
The other recipe I tried was Peanut Butter Brown Sugar Biscuits. This
one was a bit more iffy for Cider as he's not always a fan of peanut
butter. He will occasionally snub his nose at a Kong filled with treats
if there is peanut butter in it and he's not always a fan of peanut
butter treats, even when they are made by <a href="http://barkleysbistro.com/">Barkley's</a>! <br />
<br />
Again the ingredients were approachable, nothing out of the ordinary, AP
flour, whole wheat flour, brown sugar, baking soda, egg, milk, peanut
butter (chunky) and beef broth.<br />
<br />
This dough came together nicer than the previous and I was able to cut it into pretty pieces!<br />
<br />
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<br />It's a bit more putzy to bake as the biscuits have to be basted with
the beef broth three times. I'm not sure I've made anything for us
that required three bastes with the exception of maybe the Thanksgiving
turkey!<br />
<br />These smelled really good, like peanut butter cookies. And they are
very pretty with the beef basted crust. And I didn't burn the
bottoms! They were as beautiful as the tops. Thanks for the warning
Klecko!<br />
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<br />Personally I found these much tastier than the other ones. I bet if
I drizzled some dark chocolate over them and brought them to work they
would disappear! Again, couldn't get Dave to taste one.<br />
<br />These too passed the Cider test. I didn't attempt the picture so he
ate this one more quickly. A couple hours later I gave each dog half
of each biscuit again, he still liked them so that means he really liked
them!<br />
<br />So we have two big bags of dog treats in the frig. There are a few
other recipes I want to try too. I wonder if the dogs will like
sardines.....</span><br />
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1 comment:</h4>
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<cite class="user"><a href="http://www.blogger.com/profile/02748441484232139833" rel="nofollow">Danny Klecko</a></cite><span class="icon user"></span><span class="datetime secondary-text"><a href="http://eatatandreas.blogspot.com/2013/05/k-9-nation-baking-for-your-best-friend.html?showComment=1369526289039#c5989995465766938932" rel="nofollow">May 25, 2013 at 4:58 PM</a></span></div>
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Klecko loves-loves-loves this......HAH!</div>
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Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com0tag:blogger.com,1999:blog-8144271556245163115.post-70113404746967970132013-05-19T11:22:00.000-05:002013-05-19T11:24:05.919-05:00SPECIAL EDITION<div dir="ltr" style="text-align: left;" trbidi="on">
Hey Knuckleheads,<br />
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The following post is a Blog written from my good friend, I hope you follow her.<br />
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Sunday, May 19, 2013</h2>
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<h3 class="post-title entry-title">
Saint Paul Bread Club Bake Off!
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<span style="font-family: Arial, Helvetica, sans-serif;">Over the last few years I've really started to enjoy baking breads. It all started with Jennifer Reese's book <i>Make the Bread, Buy the Butter</i>
I read several years ago. In this book, Jennifer describes how she
came to make each recipe, how hard it was, how much it cost and finally a
suggestion as to whether you should make it or buy it. Bread was
definitely a make it choice!</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;"><span style="font-family: Arial;">Every Day Bread: <br />Make it or Buy It? Make it.<br />Hassle: Can you stir? You can make this bread.<br />Cost
Comparison: Homemade: Less than one dollar a loaf, including fuel to
heat the oven. A 1-pound loaf of levain bread made by Acme, a local
artisanal bakery costs $5.50. A loaf of Sara Lee Classic 100% Whole
Wheat: $4.39.</span></span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">So I made the everyday bread. We haven't purchased a loaf of sandwich bread since!</span></span></span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">I'd
been making artisanal breads on and off thanks to Jeff Hertzberg and
Zoe Francois. I have their pizza and flat bread book too and love them
both. It is rare that their pizza dough isn't in our refrigerator!
I've made Italian bread and even baguettes from time to time as well.</span></span></span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">With
my "everyday bread" discovery, I started making all of our breads at
home. Why buy them when it's so easy to make them? Then one day I
looked in the refrigerator and there were the English Muffins, the
hamburger buns and hot dog buns. I started with the hamburger and hot
dog buns. I love my recipe, though I didn't place yesterday with this
recipe, it makes a good hearty bun that can stand up to a really juicy
burger or brat! You can read about those with the link below if you
like.</span></span></span></span><br />
<br />
<a href="http://eatatandreas.blogspot.com/2012/06/new-toy-new-recipe-and-hot-dogs.html"><span style="font-family: Arial, Helvetica, sans-serif;">Hamburger and Hot Dog Buns</span></a><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">Now
I had sandwich bread, dinner bread and buns. But there were still
store-purchased English Muffins in my frig. One day at work (I used to
work for a major food manufacturer) I was mentioning that I wanted to
make English muffins. I mentioned the brand I had been buying and a
person "in the know" told me that particular brand sprays antibiotics on
the muffins after they are baked to preserve them! Really? I do not
need any unnecessary antibiotics! I learned to make English Muffins!</span></span></span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://eatatandreas.blogspot.com/2012/07/english-muffins-attempt-1.html">English Muffins Attempt #1</a></span></span></span></span><br />
<a href="http://eatatandreas.blogspot.com/2012/07/english-muffins-attempt-2-winner.html"><span style="font-family: Arial, Helvetica, sans-serif;">English Muffins The Winner</span></a><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Since then I've tackled sourdough and rye, I love my caraway rye! </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">A few weeks
ago, a friend on Facebook posted a link to information about the Saint
Paul Baking Club Bake Off at Saint Agnes Baking. I commented that I
loved to make bread but that it probably wasn't good enough to swim with
the big fish. With a little prodding from this friend and Danny
Klecko, the CEO of Saint Agnes Baking, I decided I'd enter. At first I
was just going to enter my "buns" but when the categories came out I
decided to make my braided Italian loaf for the Italian category and why
not throw some English muffins in the "Other" category?</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I made the buns
a day in advance but I got up early yesterday morning and made the
English muffins and braided bread. It wasn't my most beautiful braid
but it sure smelled good! About a second after it came out of the oven
(I should have gotten up earlier) we got in the car on a very rainy
Saturday morning and headed for the bakery.</span><br />
<br />
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<a href="http://4.bp.blogspot.com/-7wUMZXZw3BU/UZjKGMGqPTI/AAAAAAAAE4Q/nQ797E-sFFE/s1600/IMG_0052.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7wUMZXZw3BU/UZjKGMGqPTI/AAAAAAAAE4Q/nQ797E-sFFE/s320/IMG_0052.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-T6B1gfOCE30/UZjKBXlYOvI/AAAAAAAAE3o/hW1MSGwHUco/s1600/2013-05-18_09-22-33_369.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-T6B1gfOCE30/UZjKBXlYOvI/AAAAAAAAE3o/hW1MSGwHUco/s320/2013-05-18_09-22-33_369.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">This was my
first time so I wasn't sure what to expect. There were a lot of
seasoned bakers there. There were some amazing looking breads on the
tables too! Oh well, I'd know what to expect for next year, right?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Our MC for
the day, Danny Klecko was HILARIOUS! He's so down to earth and so much
fun! Did I mention he used to have a blog? He's recently given it up
but I loved reading "The Last American Baker." I didn't even connect
that Klecko was the Last American Baker until the Facebook post about
this event. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">After meeting
the judges, they change every year, and hearing the rules about judging
we turned our chairs around (so the judges could judge in peace). Danny
Klecko was the opening act to a baking demo. He was again hilarious
and told us a great story after which we knew what Cher's favorite
beverage was on tour!</span><br />
<br />
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<a href="http://2.bp.blogspot.com/-fdU-__fVT7Y/UZjKB5NY_UI/AAAAAAAAE3w/dwaTLoqwMPk/s1600/2013-05-18_10-43-38_325.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-fdU-__fVT7Y/UZjKB5NY_UI/AAAAAAAAE3w/dwaTLoqwMPk/s320/2013-05-18_10-43-38_325.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Next Kim Ode from the Star & Tribune did a scone demo for us. She made Rhubarb and Mango scones. They were pretty good!</span><br />
<br />
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<a href="http://4.bp.blogspot.com/-bxBBPL6iaPY/UZjKCYRnXWI/AAAAAAAAE30/Ih7NewoX6ZY/s1600/2013-05-18_10-49-13_787-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="http://4.bp.blogspot.com/-bxBBPL6iaPY/UZjKCYRnXWI/AAAAAAAAE30/Ih7NewoX6ZY/s320/2013-05-18_10-49-13_787-1.jpg" width="320" /></a></div>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Then came the
results! With all the seasoned bakers in the room I really didn't think
I had a shot at anything. But that was ok, I was already thinking
about what I'd do differently next year! Some of the bakers had gotten
up at 3AM to bake their breads, others pulled them out of the freezer.
Three or four people picked up most of the ribbons. But there were two
people brand new to the competition that received ribbons and I was one
of them!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">My buns were
far inferior to others on the table. My braided Italian was good (well I
thought so), but with two French (yes, they were from France!) and
baguettes on the table, well, mine didn't make the cut in the
"French/Italian" category. Then came the results of the "Other"
category. This was a hard one to judge. The judges said how do you
compare "an apple to a fig.". There were lots of entries from apricot
glazed bread, to sweet breads, to biscuits and yes, my English Muffins.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Guess what? My
English Muffins took third place! When the judge said "The third place
winner goes to something for which it's very hard to get a perfect
crumb and also hard to get a nice round shape" I knew it was my
muffins! Yes, I'm very proud of that white ribbon! I was up against
people who do this all the time. I was up against people who bake for a
living and being judged by people who really know bread and my muffins
made the cut!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Byck2w3_X7s/UZjKNB9PgeI/AAAAAAAAE5M/8T8mHSL7iwo/s1600/IMG_0071.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Byck2w3_X7s/UZjKNB9PgeI/AAAAAAAAE5M/8T8mHSL7iwo/s320/IMG_0071.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I had a lot of
fun and I'll try it again next year. I probably won't enter the rye
competition, the same person has won that for the last 7 or 8 years!
But I may try different buns or some more "Other" entries.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">A while back I purchased Danny Klecko's "<i>K-9 Nation Biscuit Book - Baking for your Best Friend</i>"
to give to the daughter of a good friend of mine. She loves to make
biscuits for her dog. I had Danny sign it for her, well, now for me.
As we were waiting for all of the entrants to get registered I started
reading it. I think maybe our "kids" might like some of these. No
worries AG, I'll buy you another copy!</span><br />
<br />
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<a href="http://3.bp.blogspot.com/-1UcJ0G9K4N0/UZjKOcf7zhI/AAAAAAAAE5Y/6xFMl8rLoZM/s1600/IMG_0073.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-1UcJ0G9K4N0/UZjKOcf7zhI/AAAAAAAAE5Y/6xFMl8rLoZM/s320/IMG_0073.jpg" width="320" /></a></div>
<br />
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<a href="http://4.bp.blogspot.com/-YPRXJwozVVA/UZjKO6LA7MI/AAAAAAAAE5c/NvMJ22u07-o/s1600/IMG_0074.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-YPRXJwozVVA/UZjKO6LA7MI/AAAAAAAAE5c/NvMJ22u07-o/s320/IMG_0074.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I bought two other books at the event. One was "<i>Baking with the St. Paul Bread Club.</i>"
Those of you who know me know that I rarely buy a new cookbook then
just let it sit on the shelf. I had to make bread! I had fed my
sourdough starter that morning so it was ready to go. I found a recipe
in the book that called for regular starter (not a dry starter), and I
had all of the other ingredients in the house so I decided I would make,
Ristorante Luci's Italian Herb Bread. Dave and I have never been to
Ristorante Luci, but we do have a gift card for there and we will
definitely be going soon!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Kqcz--Og6C0/UZjKMVDYcDI/AAAAAAAAE5E/kg9z1z7pROY/s1600/IMG_0068.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Kqcz--Og6C0/UZjKMVDYcDI/AAAAAAAAE5E/kg9z1z7pROY/s320/IMG_0068.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I whipped up
the bread yesterday after getting up and making bread, going to the
competition, making 2 dozen cupcakes for a baby shower and making a
first birthday cake. Yes, I'm insane. </span><br />
<br />
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<a href="http://2.bp.blogspot.com/-Tky0oLbAXo0/UZjVWVHfa1I/AAAAAAAAE54/M4iw2RdSaCE/s1600/IMG_0053.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Tky0oLbAXo0/UZjVWVHfa1I/AAAAAAAAE54/M4iw2RdSaCE/s320/IMG_0053.jpg" width="320" /></a></div>
<br />
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<a href="http://4.bp.blogspot.com/-gER1IIkYENo/UZjVXBpoZCI/AAAAAAAAE58/rxVgzuVbyNA/s1600/IMG_0060.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-gER1IIkYENo/UZjVXBpoZCI/AAAAAAAAE58/rxVgzuVbyNA/s320/IMG_0060.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">The bread calls
for the sourdough starter, milk, flour, sugar, salt, minced garlic,
minced onion, Italian herbs and olive oil. I used the Tuscan Herb olive
oil from <a href="http://www.theolivegroveoliveoil.com/">The Olive Grove</a>. I thought it might intensify the flavor just a bit. This bread dough smelled amazing!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jqxpGJhQ_p4/UZjKGwpznQI/AAAAAAAAE4U/B6IOF560CY0/s1600/IMG_0059.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-jqxpGJhQ_p4/UZjKGwpznQI/AAAAAAAAE4U/B6IOF560CY0/s320/IMG_0059.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">After the initial rise it is portioned into three loaves, three BIG loaves! I couldn't fit them all on one sheet pan.</span><br />
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<a href="http://4.bp.blogspot.com/-CL8w7ipNJ7A/UZjKI1uHHyI/AAAAAAAAE4o/DXhtRxd4vzc/s1600/IMG_0063.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-CL8w7ipNJ7A/UZjKI1uHHyI/AAAAAAAAE4o/DXhtRxd4vzc/s320/IMG_0063.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">After the
second rise into the oven they go. The house was smelling very good at
this point! Made me want pasta! Out came these three beautiful loaves
of bread. And yes, this bread is delicious! It's soft with just enough
seasoning that it's really good, not overpowering. I love it and so
does Dave. We're thinking some of that gnocchi I made last weekend will
be dinner tonight with this yummy bread. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FlgnJq_sSco/UZjKKrzM9dI/AAAAAAAAE44/z6h4X9E0-nQ/s1600/IMG_0065.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-FlgnJq_sSco/UZjKKrzM9dI/AAAAAAAAE44/z6h4X9E0-nQ/s320/IMG_0065.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_z-CTPgH7ko/UZjKLWt2e6I/AAAAAAAAE48/XqDBOCP8cNY/s1600/IMG_0067.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_z-CTPgH7ko/UZjKLWt2e6I/AAAAAAAAE48/XqDBOCP8cNY/s320/IMG_0067.jpg" width="320" /></a></div>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Does it have
perfect crumb? I don't know! Will it give one of the judges goose
bumps? Probably not. But we really like it and you can too! See this
made three HUGE loaves of bread. Dave and I don't need three HUGE
loaves of bread. So if you hung in there with me and read this entire
blog and would like one of the two loaves left, here's what you need to
do. The next two people who donate at least $10 to my Breast Cancer
3-Day fund will get one of the extra loaves. You can donate online with
this link: <a href="http://www.the3day.org/goto/AndreaZenner2013">DONATE HERE</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I'll figure out how to get the loaf to you, even if it has to go in the mail!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">So all in all we had a great Saturday. Maybe I'll make some dog biscuits this afternoon!</span><br />
<br /></div>
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Andrea Zenner
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at
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<span class="share-button-link-text">Thanks for all the kind words, and L.A.B. Rats....you better follow this young lady....she is a WINNER. </span>
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Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com1tag:blogger.com,1999:blog-8144271556245163115.post-22058989835665943592013-04-22T14:22:00.000-05:002013-04-22T14:22:24.448-05:00EPISODE - LAST<div dir="ltr" style="text-align: left;" trbidi="on">
While most of you did what you do, during this last weekend......<br />
<br />
Klecko crossed the wasted plains of Iowa...............<br />
<br />
To get to Nebraska -<br />
<br />
To visit his daughter -<br />
<br />
And her husband -<br />
<br />
Not to mention my granddaughter -<br />
<br />
But truth be told, the main reason I made this trip was to dump off a Tonka Dump Truck to my newborn grandson -<br />
<br />
Bennett Daniel !<br />
<br />
Some people suggested that i would like this kid more than my granddaughter, just because he was a boy.<br />
<br />
I considered this (wisdom?) some what stupid and unwarranted, but after sitting with my namesake, I think what those people were saying is not so much that I would love him more.....but perhaps I would understand him more.<br />
<br />
They may be right.<br />
<br />
I am married to a woman that I have known most of my life, what is she....45?<br />
<br />
Dude, I still don't have a clue what is in that head of hers....LOL, but Benny-D, I so get that kid.<br />
<br />
It's hard to be in the midst of a moment, a moment that tells you......"You are on the brink of greatness, you are staring directly into the face of God."<br />
<br />
I don't mean that to come across sacrilegious, I get it. The kid will be human, faulted....and possibly high maintenance.<br />
<br />
After all, he has me for a grandfather, and lives in Nebraska (insert laughter).<br />
<br />
But I just sat there, my daughter and her family are busy preparing to sell their house, and i sat there.<br />
<br />
I sat there holding Benny - D.<br />
<br />
And i felt connected in a way that only a grandfather can feel when he holds his grandson.<br />
<br />
Within seconds, this little babies life flashed before my eyes.<br />
<br />
Within the editing room of my mind, the kid turns out great and has a wonderful life, but................<br />
<br />
When you are 50, you know what the price of happiness is, and then I just sat there and enjoyed that kid and his pressed steel Tonka Dump truck for that fleeting moment.<br />
<br />
It might sound weird......but I crossed some sort of finish line that second.<br />
<br />
I think I'm done talking to you guys.<br />
<br />
I think theres not much left more me to say.<br />
<br />
Who knows? Perhaps in the future I will make a surprise post, but even that will be different.<br />
<br />
The bottom line is I think baking has dropped several rungs.<br />
<br />
I'll talk bread all day long if you want to send me a big paycheck, but I am not sure I want my free hours in this camp anymore.<br />
<br />
I guess I must be going through the same phase Bilbo Baggins went through when he left the Shire to pursue adventure.<br />
<br />
However.......I think I just want to write poems, discuss love and spend as much time with my family as possible.<br />
<br />
It's been a wonderful ride, and thanks for all the input you crazy L.A.B. Rats have contributed.<br />
<br />
I can't thank you enough.<br />
<br />
If I've said it once.......<br />
<br />
I love most of you.<br />
<br />
Dannu Klecko - The Last American Baker<br />
</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com5tag:blogger.com,1999:blog-8144271556245163115.post-85913848334208425312013-04-16T06:16:00.000-05:002013-04-16T06:16:18.129-05:00Bread Mutiny / Seaweed Loaves (contains recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
It's already been established.....<br />
<br />
When Klecko competes for the Senior Mr. Universe competition....and the emcee asks Klecko...<br />
<br />
"If you had to live in a different period, future or past.....which would it be?"<br /><br />The Last American Baker wouldn't even wince....<br />
<br />
"I'd be a salt dog sailor. I'd sail the sea's on a Yankee Clipper."<br />
<br />
Funny....the only 2 things I have pictured myself doing other than baking have been sailing and being a priest.<br />
<br />
the only downside to my 2 other dream vocations is they don't encourage "close time" to women, and that would be awful.<br />
<br />
Anyways, lets get back to the 7 Seas of Rye...so to speak.<br />
<br />
Often times Klecko has infused ingredients from the "Orient"...so to speak in his bread and peeps from both the east and west seem to be intrigued.<br />
<br />
We've baked with squid ink.....<br />
<br />
We've baked with miso paste.......<br />
<br />
We've baked with plum wine........<br />
<br />
We've made nori loaves baking with sushi rice.........<br />
<br />
Several years, many years ago while passing through Vegas for a bread show I picked up a couple of stellar books. One of which was.............<br />
<br />
SPECIAL AND DECORATIVE BREADS <br />
<br />
by <br />
<br />
R. Bilhuex, A. Escoffier, D. Herve, and J.M. Pouradier<br />
<br />
SEAWEED BREAD<br />
<br />
50 grams of nori (seaweed)<br />
5 pound 5 oz of AP Flour<br />
2 pounds 3 oz starter<br />
1 oz salt<br />
1 oz yeast<br />
<br />
Soak the nori in 3 liters (101 fluid oz's) for 10 minutes, then simmer for 15 minutes over moderate heat.<br />
<br />
Cool the mixture, drain the nori and place it on a dry towel, and save the infused water.<br />
<br />
Pull out 1.4 liter (47.5 fluid ounces) of nori water and moisten your dough.<br />
<br />
In closing, whenever I make this version....I pop in a little wasabi powder....but you kids do what you like. <br />
<br />
Ahoy Mates.....<br />
<br />
Klecko</div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com0tag:blogger.com,1999:blog-8144271556245163115.post-88639814720691520132013-04-04T14:31:00.000-05:002013-04-04T14:31:08.402-05:00French Women and Quick Breads<div dir="ltr" style="text-align: left;" trbidi="on">
Last night I was talking to a French woman........<br />
<br />
I truly wish I could start every Blog post off by saying that.<br />
<br />
Anyways, I was actually on Facebook when I noticed my friend Yvonne had posted that she was so pleased that chocolate had returned to her diet.<br />
<br />
She had given it up for lent.<br />
<br />
I went on to explain to her that God was certainly glad that she didn't give up Scotch or bread....after all, we are not expected to turn savage are we?<br />
<br />
Then I remembered how just a few hours earlier we had made chocolate truffles (thanks Hennessy) earlier that day at work.<br />
<br />
So now Yvonne asks if I have the recipe, and I do...at work, but now as I am typing this, my mind flashes back to my last French "Girlfriend" named Vanessa.<br />
<br />
Have you ever noticed French woman never have plain names like Beth or Sue?<br />
<br />
I mean look....Yvonne - Vanessa<br />
<br />
Vanessa - Yvonne --------------LOL.<br />
<br />
Vanessa turned me on to maybe one of my top 5 recipes of all time, and i swore I had posted it to you Lab Rats earlier but.....................<br />
<br />
The recipe is for a Banana - Chocolate / Curry - Pecan quick bread, and I swear to the Saint of Paris......this recipe is to die for.<br />
<br />
So Yvonne, submitted to you is a gift that was bestowed unto me by a fellow French colleague.<br />
<br />
I hope you enjoy this 1/2 as much as I do.........................<br />
<br />
BANANA CHOCOLATE - CURRY PECAN<br />
<br />
2/3 CUP AP FLOUR<br />
<br />
2/3 CUP WHOLE WHEAT FLOUR<br />
<br />
1 TSP B-SODA<br />
<br />
1 TSP CINNAMON<br />
<br />
1/2 TSP GROUND GINGER<br />
<br />
1 TSP CURRY (this really depends on strength and preference)<br />
<br />
4 OUNCES OIL<br />
<br />
2/3 CUP GRANULATED SUGAR<br />
<br />
2 LARGE BANANAS (RIPE AND MASHED)<br />
<br />
2 EGGS<br />
<br />
1 CUP CHOPPED PECAN<br />
<br />
1 CUP CHOCOLATE CHUNKS<br />
<br />
GLAZE (OPTIONAL)<br />
<br />
1/2 CUP OF POWDERED SUGAR<br />
<br />
3 TBSP OF LEMON JUICE<br />
<br />
Klecko mixes together all the dry ingredients, and then he throws in the wet. I just "incorporate" the ingredients. I don't want to over mix this. It will create unwanted gluten.<br />
<br />
Then I pour it into a foil form, usually 66%-75% full.<br />
<br />
Then here is the bonus clue..........<br />
<br />
Forget everything you have ever heard about quick bread baking temps. Most cookbooks advise you to bake at 325 or 350 degrees......Cretans I tell you.<br />
<br />
Quick breads are best baked at 400 degrees for the first 8 to 10 minutes and then after that.....drop the oven temp to 350.<br />
<br />
How long does it bake?<br />
<br />
Until it's done.....ba-bum-bum......<br />
<br />
But seriously, you can use a cake pin and poke the middle of the cake at or around the 40 minute mark (400 for 10 minutes and 350 for 30) if it pulls out wet....place it back in. <br />
<br />
Also when a loaf is about to be done...you will notice it pulls away from the foils walls. Their will be a little gap.<br />
<br />
<span a="undefined" c="4" closure_uid_590307309="56" id="result_box" lang="fr"><strong><em><span class="hps" closure_uid_590307309="1250">OK</span> <span class="hps" closure_uid_590307309="1251">enfants</span><span closure_uid_590307309="1252">, c'est</span> <span class="hps" closure_uid_590307309="1253">tout ce que j'ai</span> <span class="hps" closure_uid_590307309="1254">le temps</span> <span class="hps" closure_uid_590307309="1255">pour aujourd'hui</span><span closure_uid_590307309="1256">, mais nous allons</span> <span class="hps" closure_uid_590307309="1257">tous en mémoire</span> <span class="hps" closure_uid_590307309="1258">.....</span> <span class="hps" closure_uid_590307309="1259">quand vous</span> <span class="hps" closure_uid_590307309="1260">arrivez à parler</span> <span class="hps" closure_uid_590307309="1261">avec une femme</span> <span class="hps" closure_uid_590307309="1262">de la France</span><span closure_uid_590307309="1263">,</span> <span class="hps" closure_uid_590307309="1264">vous pouvez très bien</span> <span class="hps" closure_uid_590307309="1265">parier qu'il</span> <span class="hps" closure_uid_590307309="1266">va être</span> <span class="hps" closure_uid_590307309="1267">une bonne journée.</span><br closure_uid_590307309="1273" /><br closure_uid_590307309="1274" /><span class="hps" closure_uid_590307309="1268">Klecko</span> <span class="hps" closure_uid_590307309="1269">est</span> <span class="hps" closure_uid_590307309="1270">outta ici</span> <span class="hps" closure_uid_590307309="1271">en trois</span><span closure_uid_590307309="1272">-deux-un</span></em></strong></span><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.com3tag:blogger.com,1999:blog-8144271556245163115.post-74205680000410014852013-04-03T23:07:00.003-05:002013-04-03T23:07:29.374-05:00Watergate Cake Recipe (Worst Cake Ever) <div dir="ltr" style="text-align: left;" trbidi="on">
If you are old enough to remember when President Nixon was impeached, you might remember that all king of "Watergate" recipes started to surface.<br />
<br />
I was a kid (maybe 9) when Tricky Dick got the hook.<br />
<br />
I remember it like it was yesterday.<br />
<br />
I was spending the summer in Richardson, a suburb of Dallas Texas with my cousins.<br />
<br />
My Aunt Jeanine (God Rest Her Soul) made some Watergate salad that had Pistachio's in it. I had never seen one up until that point.<br />
<br />
I'm not certain what qualified a recipe as a Watergate recipe.....some have speculated it was any recipe with 5 ingredients.<br />
<br />
I guess I could go onto Google.....but I hate when people do that, it's as if they are skipping the puberty of process.<br />
<br />
The 70's were surreal.<br />
<br />
At least in the 60's people got baked on the blunt......<br />
<br />
But in the 70's.......my elders slammed Harvey Wallbangers and Greenies.<br />
<br />
The upholstery on airplanes was plaid....and earth tone.<br />
<br />
Every kids grandma had kitchens that were mustard, golden or avocado in color.......<br />
<br />
Yeah the 70's were a trip.<br />
<br />
<br />
<br />
<b>Watergate Cake</b><br />
<br />
<b> </b>1 Box White Cake Mix<br />
<br />
1 Cup Club Soda<br />
<br />
1 Box Pistachio Pudding Mix<br />
<br />
1 Cup Oil<br />
<br />
4 Eggs<br />
<br />
Stir all of the Watergate ingredients until mixed, put in a pan.<br />
<br />
Bake at 350 until springs back, approximately 35 to 40
minutes.<br />
<br />
LOL......back in the day.....this was actually considered a legit cake recipe. When you where finished baking it.......more often than not you'd frost it with canned frosting.<br />
<br />
In closing, I think I did a Pat Nixon meatloaf recipe / demo at the Minnesota State Fair several years back. If I recall...the 37th Prez was fond of midnight snacks.......my kinda guy.<br />
<br />
OK....Klecko has one last fireball to throw at you in 3-2-1.....<br />
<br />
Straight from the archives of the Smithsonian......dude, if I'm not value added. <br />
<br />
<br />
<h1 class="clear-left" id="articleTitle" style="padding-right: 7px;">
When Elvis Met Nixon
</h1>
<h2 id="subHead">
A bizarre encounter between the president and the king of rock and roll
</h2>
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<a href="http://www.smithsonianmag.com/history-archaeology/When-Elvis-Met-Nixon.html#" rel="gallery"><img alt="Elvis Presley and Richard Nixon" src="http://media.smithsonianmag.com/images/Indelible-Nixon-Elvis-631.jpg" title="" />
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"I'm on your side, " Elvis told Nixon. Then the
singer asked if he could have a badge from the Bureau of Narcotics and
Dangerous Drugs. (Ollie Atkins / Richard Nixon Presidential
Library and Museum) <br clear="all" />
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<br />
The image looks like a computer-generated joke, or maybe a
snapshot from some parallel universe where the dead icons of the 20th
century hang out together—even Elvis Presley and Richard Nixon.<br />
But the picture is genuine, an official White House photograph of a bizarre encounter that occurred in <em>this</em> universe, in the Oval Office on December 21, 1970.<br />
The story began in Memphis a few days earlier, when Elvis' father,
Vernon, and wife, Priscilla, complained that he'd spent too much on
Christmas presents—more than $100,000 for 32 handguns and ten
Mercedes-Benzes. Peeved, Elvis drove to the airport and caught the next
available flight, which happened to be bound for Washington. He checked
into a hotel, then got bored and decided to fly to Los Angeles.<br />
"Elvis called and asked me to pick him up at the airport," recalls
Jerry Schilling, Presley's longtime aide, who dutifully arrived at the
Los Angeles airport at 3 a.m. to chauffeur the King to his mansion
there.<br />
Elvis was traveling with some guns and his collection of police
badges, and he decided that what he really wanted was a badge from the
federal Bureau of Narcotics and Dangerous Drugs back in Washington. "The
narc badge represented some kind of ultimate power to him," Priscilla
Presley would write in her memoir, <em>Elvis and Me</em>. "With the
federal narcotics badge, he [believed he] could legally enter any
country both wearing guns and carrying any drugs he wished."<br />
After just one day in Los Angeles, Elvis asked Schilling to fly with
him back to the capital. "He didn't say why," Schilling recalls, "but I
thought the badge might be part of the reason."<br />
On the red-eye to Washington, Elvis scribbled a letter to President
Nixon. "Sir, I can and will be of any service that I can to help the
country out," he wrote. All he wanted in return was a federal agent's
badge. "I would love to meet you," he added, informing Nixon that he'd
be staying at the Washington Hotel under the alias Jon Burrows. "I will
be here for as long as it takes to get the credentials of a federal
agent."<br />
After they landed, Elvis and Schilling took a limo to the White
House, and Elvis dropped off his letter at an entrance gate at about
6:30 a.m. Once they checked in at their hotel, Elvis left for the
offices of the Bureau of Narcotics and Dangerous Drugs. He got a meeting
with a deputy director, but not approval for a bureau badge.<br />
Meanwhile, his letter was delivered to Nixon aide Egil "Bud" Krogh,
who happened to be an Elvis fan. Krogh loved the idea of a Nixon-Presley
summit and persuaded his bosses, including White House Chief of Staff
Bob Haldeman, to make it happen. Krogh called the Washington Hotel and
set up a meeting through Schilling.<br />
Around noon, Elvis arrived at the White House with Schilling and
bodyguard Sonny West, who'd just arrived from Memphis. Arrayed in a
purple velvet suit with a huge gold belt buckle and amber sunglasses,
Elvis came bearing a gift—a Colt .45 pistol mounted in a display case
that Elvis had plucked off the wall of his Los Angeles mansion.<br />
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Even Nixon saw that Elvis was using what Nixon later called "junk."
During the meeting, though, Elvis was quite the pest, taking expensive
jewelry from the desk, etc. Nixon gave him his drug badge.<br />
Sadly, Nixon's aggressive drug policy, pushed heavily by his Veep, who
made vitriolic speeches, one IN LAS VEGAS, condemning rock music, The
Beatles {Agnew clearly didn't know they'd already broken up; Elvis did},
"brainwashing" etc. as the "cause" of drug abuse. Elvis rang "agnew"'s
doorbell for more info. Thus, parts of The Letter are copped almost
word-for-word from one of Agnew's Vegas speeches. <br />
Schilling has recently said: "I knew what Elvis was doing," but admits
that, in hindsight, "it was embarrassing." Well, it was worse than that.
Nixon's "war on drugs" was a terrible and tragic failure. In 1970,
there were approximately 300,000 hard drug addicts in the U.S.; today
there are over 3 million. And the casualties: one of whom was a musician
named Elvis Presley. Elvis was just 35 when he visited the 60-ish
President. Nixon died 17 years after Elvis Presley's life ended. {The
official autopsy report ruled the cause "polypharmacy."}<br />
So, yeah, it's "funny," but it is also quite tragic: Nixon gave a
narcotics badge to a drug addict. Within a short time, he was totally
lost to hard drugs; then he died, leaving behind a child and an
inconsolable father.
<br /><br />
As President Carter {Elvis also asked him for a favor, but he thought
better of it} put it, the death of Elvis Presley "deprives the country a
part of itself."
'nuff said.<br />
All the best,<br />
RM</div>
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<b>Food:</b> Eggplant<br />
<b>Looks Like:</b> Richard Nixon<br />
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Purple Nixon</h1>
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<b>Food:</b> Eggplant<br />
<b>Looks Like:</b> Richard Nixon<br />
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The eggplant's owner swears it bears a striking resemblance to the
United States' 37th President. The owner submitted a shot of the
botanical fruit to <a href="http://totallylookslike.icanhascheezburger.com/2011/04/22/richard-nixon-this-eggplant/" target="_blank">totallylookslike.com</a>.<br />
<br />
<a href="http://www.delish.com/recipes/eggplant-recipes"><b>Recipes for eggplants that are simply eggplants.</b></a>
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