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Kevin Fischer is a veteran broadcaster, the recipient of over 150 major journalism awards from the Milwaukee Press Club, the Wisconsin Associated Press, the Northwest Broadcast News Association, the Wisconsin Bar Association, and others. He has been seen and heard on Milwaukee TV and radio stations for over three decades. A longtime aide to state Senate Republicans in the Wisconsin Legislature, Kevin can be seen offering his views on the news on the public affairs program, "InterCHANGE," on Milwaukee Public Television Channel 10, and heard filling in on Newstalk 1130 WISN. He lives with his wife, Jennifer, and their lovely young daughter, Kyla Audrey, in Franklin.

UPDATE: Culinary no-no #402

Culinary no-no's

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Culinary no-no #402

Culinary no-no's

Lake Park Bistro restaurant, Milwaukee

When was the last time you went out to a restaurant to eat?

The time before that?

And what about before that?

Data suggests you don’t go out as much as you used to. You don’t because it’s not as affordable, and it’s easier to just stay home.

According to the NDP group, you eat out 74 times a year or once every five days. That might sound that it’s frequent, but it’s the lowest reading in more than 30 years.

Eating out is simply not all that appetizing.


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Culinary no-no #401

Culinary no-no's

That’s a rather large beer hall in Munich.

From the Hardcover edition

Pioneering food writer Mimi Sheraton’s German Cookbook just marked its 50th anniversary. This past week, Sheraton wrote a column in the Wall Street Journal that was prefaced by:

“In the beer halls of Munich, they’ve come up with a great antidote to anxiety: meaty, paprika-spiced goulash soup.” The headline calls the dish a “cure” that is “remarkably soothing.”

Then Sheraton writes, “I recognized that goulash was comfort food long before it comforted me.” She called goulash soup “restorative” and “appealing” with “sustaining powers” that “alleviate depression and nervous fear.”

Comfort food, indeed…
food that is satisfying because it is prepared in a simple or traditional way and reminds you of home, family, or friends

Chicken Pot Pie Recipe...

THE Mac and Cheese - That Which Nourishes

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Culinary no-no #400

Culinary no-no's

We’re talking serious meat this week. Let’s test how knowledgeable a carnivore you are.

What’s the name of this cut?

And this…

Top Sirloin Butt

And this…

And this ...

Jimmy's Smoked Boston Butt

In the United States we have what is called the Uniform Retail Meat identity Standards (URMIS), established back in 1973.The idea was simple. Knowing that the poor consumer had no idea what cut he was purchasing, national food organizations suggested cooking methods along with a naming system to alleviate confusion and address the consumer’s right to know. What the heck is that?

The goal is to offer consistent language for fresh meats cuts. The consistency is also to apply to labelling informing the type of meat, the primal, and the retail cut. URMIS is used for beef, pork, lamb and veal. Excluded are breeds, age, sex, size, weight, color, yield factors or grades of meat animals.

Revisions were called for in 2012 after consumer research was conducted. URMIS claims “The standard simplifies cut names, reduces unappealing terms, eliminates redundancies and provides a unique name structure for meat cuts.”

Or does it?

One could argue the quest to simplify food labelling in general is never-ending. Meat is no exception.

With regard to URMIS, the New York Times reports, “
The idea is to simplify the labels on 350 cuts of beef and pork so consumers will see the same name everywhere in the country. So far, the labels haven’t been widely adopted, but they should eventually show up in about 85 percent of grocery stores.”

350 cuts of beef and pork? There’s no way meat-eaters can possibly fully understand such a dizzying array of names. Thus, they’re the losers, not just from an information perspective, but they’re missing out on enjoying any number of delicious possibilities.

“We are still stuck in the strip steak world,” Laura Landoll, a spokeswoman for the National Cattlemen’s Beef Association told the NY Times. “There are a lot of cuts and no one understands how best to prepare them, so they tend to buy the same three to four cuts.”

So look for changes on labelling. On menus, too.  Producers want consumers to start regarding pork as steak, so expect a rebranding campaign.

And while uniformity is the ultimate target, the chore is much like asking a group of economists to describe the economy. Large producers aren’t sympatico with small-scale producers in this effort.

More details to come, but first, let’s go back to our opening pictorial quiz:

Top Sirloin Butt

Jimmy's Smoked Boston Butt

They are, in order, a tri-tip, bottom sirloin butt, Scotch filet, and Boston roast. 

Read all about it in
the NY Times.




Culinary no-no #399

Culinary no-no's

Trick or Treat in our corner of the world was today from 4-7 pm.

That bag looks pretty empty but by the end of the bell-ringing will no doubt be quite full.

And you just know when those kids get home...

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