Newsletter October 2, 2002

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Lydia Jensen, Editor: Lydiajj@get2netdk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com

For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm


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Newsletter, October 2, 2002

=> Members' Privileges update: Online Recipe Book
=> Article; The Gift Certificate - By Tina Caldwell
=> New Recipes of the Week
=> Hot Tip
=> Joke/Story of the Week
=> Next week's Issue
=> How to Be Featured as our Guest Writer
=> Subscribe information

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Members' Privileges update: 

Online Recipe Book

We have integrated an online tool which will help you organize any recipes you 
have seen on our site and on the Internet in one place. Members' can just log in 
with their username and password. There are actually endless possibilities; 
address book, recipes, contacts, small web pages, articles, notes and tips 
pages etc. Just use your imagination!

Just send in an Email if you want to try it out or want to know how to get started to 
update@eclecticcooking.com. We will also be posting links in the future to the 
Recipe Book on our website so you may just log in wherever you are.

If you are interested in the Members' Privileges program and want to know
more about this feature please go here:
http://www.eclecticcooking.com/EclecticCookingMembersPrivileges.htm


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Article: The Gift Certificate

By Tina Caldwell, Guest Writer

Out of a population of 5 million in Denmark, approximately 50 percent of the 
population has a last name ending in “-sen” and approximately 6 percent of 
that percentage are Jensen(s). The government has put a stop to more people 
assuming this last name. One of these Jensens owns a chain of restaurants 
called “Jensens Boefhus” (Jensen’s Steak House). I have never thought that 
Europe, or more particularly Denmark, had particularly good beef. Although 
beef has improved considerably, there is still some risk involved when 
ordering a steak. Often, when you finally find a restaurant which serves a good 
steak not smothered in onions or sauce, the portion is at best described as 
small - you are not sure if this is a starter or the main course. It’s a bit like the 
American who came to Denmark and had a wonderful meal in one of the 
better restaurants. After the meal, he asked for a cognac to go with his coffee. 
The waiter brought the coffee, served the cognac, the American drank the 
cognac in one gulp and said, “Yes, thank you. I’ll have one of those.” 

Jensens Boefhus is, however, one of the restaurants in Europe, more 
particularly in Denmark, where you can be relatively sure of enjoying a steak 
somewhat in line with North American standards - tender and juicy. The food 
and service can be good and the atmosphere is pleasant. Mind you, you will 
probably have to pay extra for a glass of water - unless the policy in the 
restaurant has changed since my last visit. Lars, and his friend, Stoffer, were 
delighted when they were treated to a gift certificate for Dkr 500. (ca. US$ 75.00) 
to Jensens Boefhus in Copenhagen.

Lars called me. “Jensens Bøfhus, how should I dress? Can I wear a pair of 
slacks and shirt?” 

Like the U.S. you can go to most restaurants in Denmark in casual, but neat attire. 
“Sure,” I replied, “you will look fine in slacks and shirt. Make sure your clothes are 
clean and pressed and that you are shaved.” 

“Well, of course,” Lars countered. “I’ve had proper upbringing!” 
Later I got the details of the evening out. 

The two young men, dressed in their neatest, fronted up at the restaurant. They 
went fairly early, so reservations were not necessary. 
“Table for two?” queried the waitress. 

“Yes, please,” both young men nodded. They were led to a good spot in the 
restaurant, the waitress brought the menu and Lars and Stoffer began to study 
and discuss the menu. 

“Ok, remember, we go halves on the gift certificate. I’m not loaning you any 
money,” Lars cautioned. He then proceeded to scan the menu combinations, 
made a couple of mental calculations and decided. Big beer Dkr 29.- barbecued 
chicken wings as a starter, medium steak (10 oz / 300 g), fries, salad and a waffle 
with ice cream and strawberries. His share of the gift certificate should cover this 
and he would get the best value for his money.

Stoffer headed for the main course section, chose the biggest steak (13 oz / 400 g), 
scanned the desserts and decided ice cream ad libitum with 3 choices of toppings. 
Great! His share of the certificate should cover that. 

“Aren’t you having a starter and a drink with your meal?” Lars questioned. 
“Oh, yeah,” Stoffer thought. “Will you loan me Dkr 20.- so I can have the chicken 
wings? … Never mind…. on second thought, I’ll try the barbecued corn and I’ll have 
a large beer for Dkr 29, then I’m still within budget.” 

The beer mugs arrived, followed by the barbecued chicken wings; barbecued corn 
appeared some minutes later. Lars’ eyes lit up; he tucked in. Delicious.
“What the heck is this and what do I do with it,” Stoffer stared. A nice piece of corn 
on the cob. 

Stoffer is Danish and as recently as 3-4 years ago, Danes did not eat much corn, if 
any. Well, not anywhere near as much as the North Americans do. Like Many young 
people today, Stoffer moved to Copenhagen from one of the islands. Lars has an 
American mother and a Danish father and has lived in Denmark about six years 
now. Corn? “Stoffer, you pick the sucker up and you eat it,” Lars advised 
“With my fingers?” Stoffer looked shocked. “No way! This is a fine restaurant. 
People might stare. In Denmark we eat with fork and knife.” He stuck a fork into the 
corn-on-the-cob and commenced eating the kernels in rows, looking at Lars’ 
chicken wings with envy. 

“Ok,” Lars relented. “You don’t need to share your corn, but you can taste my 
chicken wings. But you only get one. I told you to get the menu combination. It’s a 
better deal.” 

The steaks arrived. “Now that’s what I call a steak.,” Stoffer was pleased. 
“And there’s a good supply of fries, too,” Lars ventured. “The salad looks good, but 
I can get plenty of that at my place.” 

The waitress appeared. “Is everything alright? Food is to your satisfaction?” 
“Excellent,” both young men nodded. The waitress left smiling. 
“I’m kind of embarrassed. She probably doesn’t know we have a gift certificate,” 
Lars commented. 

While eating, Stoffer presented his views on the world’s reforestation issues and 
the needs of the impoverished in developing nations. “I think I’ll sponsor a family in 
Africa.” 

Lars ate, listening. Stoffer loved to discuss, argue and disagree. To Lars if you 
discuss and argue for the sake of disagreeing, what is the point? Lars’ father is a 
timber trader and Lars is familiar with some of the issues involved in the import-export 
of timber and the activities of Green Peace. Lars has also lived in third world 
countries and seen the poverty and the inequities of the rich and poor, the corruption 
and suffering. To sponsor a family in Africa was a noble deed and a personal 
commitment. What was there to discuss? 

The waitress came and cleared the table. The waitress served Lars his dessert and 
invited Stoffer to help himself to the ice cream. Three portions and several choices 
of toppings later, Stoffer proclaimed that he had reached a point of satiation. Lars 
still lingered over the last morsel of his waffle and ice cream. He savored every one 
of the 25 bites of his dessert until the last one disappeared; he sighed with 
contentment. 

The waitress appeared again, “Did you enjoy your meal? Would like some coffee?” 
Lars thanked the waitress, but no thank you. Stoffer replied the same, then hesitated. 
Second thoughts. “Is it free?” he ventured. 

“Yes,” replied the waitress, “ it is included in your meal.” 
“Ok, I’ll have some,” he said enthusiastically. Stoffer was pleased, more value for his 
money.

The bill came. Both young men thought a moment. Dkr 482.- Did that include the tip? 
Lars thought a moment. In Denmark all sales and services include a 23 percent sales 
tax and the tip is included in the price. 

“Thank goodness,” Stoffer commented. “Thought I would have to borrow from you 
again, Lars. We’re within our limit. We can just give the waitress the certificate and 
let her have an extra tip. 

The young men left. Good meal, good restaurant, what now? “Got any money, Lars? 
If you could loan me some money we could stop in at Rosie McGee’s or Out of 
Juice and see what’s happening in town,” Stoffer suggested. 


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This Week's Edition, October 2, 2002

Article: The Gift Certificate - By Tina Caldwell, 

Recipes: 
Curried Pork and Bean Combo 
Roasted Root Vegetables 
Thai Curried Prawns 
Ham Rolls


 
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm

This week's recipes:
http://www.eclecticcooking.com/whatnew.htm

You may also submit your recipes directly on to our site here:
http://eclecticcooking.community.everyone.net


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Hot Tip


After you have peeled pears, place them in cold water to which 
you have added a little lemon juice and the pears will not turn brown.


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Joke / Story of the Week


If the professor on Gilligan's Island can make a radio out of coconut, 
why can't he fix a hole in a boat?


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Reader comment

A word from Chef Richard Lipton

I am wondering what cut of chuck you would recommend to buy and then 
grind into hamburger. 

- Hugh Hickman 

Most ground beef is 80% beef and 20% fat to keep the meat moist and add flavor 
at the same time. Any piece of meat/chuck can be ground into suitable hamburgers, 
however, you want to make sure not to trim any fat away so that you get dry meat 
when cooked. Also, make sure if you do buy a lean piece of chuck for grinding to ask 
the butcher for some extra fat to throw in for good measure.


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Next Week’s Edition, October 9, 2002

Article:
How to plan your herb garden - By By Monica Resinger

Recipes
Apple recipes; all sorts of recipes with apples!


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Thank you.

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Copyright 2002 Eclectic Cooking