Real quick - Sausages Update

I've been trying to finish up my lessons for the Daily Serving this week on Sausage ... Actually on "ForceMeats". I believe that the one who really learns the most is the teacher. I didn't even realize how much I'd forgotten about these types of foods.

I do love sausages!! When in Germany, I was introduced to such a variety that I was almost overwhelmed. Overwhelmed in a good way, because I had the opportunity to taste so many. The only one that I wasn't wild about was the blood-wurst. Wurst means Sausage in German ... thus the Bratwurst, Curry wurst, etc...

The thing that baffles me is "Who thought up the idea of sticking perfectly good food in the intestine of an animal?" Really, that is something that I think I would not have considered.

I did see some interesting sausages while visiting Bulgaria and Romania when I was in college, but because of the strangeness ... perhaps because it was being sold off a cart on a dusty roadway, I was leery of the situation and didn't try them out.

Perhaps my favorites are a good Cajun spicy sausage and the Bratwurst. We used to sell a good combination with some curry sauce too ... but it wasn't authentic German. I must admit it was one of my favorite things to eat in Germany ... the curry wurst from the street vendor ... and the long thin brats.

Okay, enough for now ... need to get to bed.

Warmest Regards,



Chef Tom Heintz

Far Across the Sea - Cambodia!!

Megan & my granddaughter Joranai

Our daughter updated some photos today of her stay in Cambodia with our son and his family. Too cool!! Makes me almost sad that they are soon moving stateside ... albeit in Hawaii. It's always such a burden to travel there!!!

Food Market

I've been to Cambodia twice now and both times it was only for 10 days each. In those days, you struggle first to get over the jet lag and then you work on your system adjusting to their food. You see the gorgeous scenery and the simple way of life.  No real rules of the road ... just suggestions, their mode of travel is pretty much Moto or Tuk Tuk (Gong bays) with more and more cars appearing to mess up the traffic. (Moto's are scooters)

Small Bananas - Very Sweet

Megan has managed to master both the time change and the food since her stay is extended to 4 months. I have to say that her first week was pretty hard on her when it came to being homesick ... but she didn't have any options for returning before the date specified on her airplane ticket. We were proud that she earned all the money to get there in the first place.

Food Options on Street

Now she has friends to go about the city with and that makes a difference. So now she is blending in as much as a pretty white girl can blend in with the beautiful mocha skinned people of Phnom Penh.

Typical Street Life

With the exception of the extreme heat that I always have some trouble getting around in ... and the fact that my body isn't very fond of sitting on the floor for extended periods of time (longer than 5 minutes). I love being there and experiencing the culture.

Tuk Tuk Transport

Enjoy the photos ... they depict a lifestyle that we lost a hundred years ago, and even then it wasn't the same.

At Lucky Burgers - Fast Food

Warmest Regards,

Watermelon Cart - Buy NOW!

Traditional Wedding Food

Park Wherever Suits You!

Chef Tom Heintz

View from Tuk Tuk

Screw-Ups .... How Quickly They Happen!!

Today/Tonight, I'm confessing to the world that I really screwed up ... didn't even know it at the time!!!

I write a daily culinary lesson subscription course ... 52 topics a year and each split into 5 segments that my subscribers receive Monday through Friday. This is a FREE course and I have really enjoyed sharing this knowledge with my students. I have carefully tried to provide the most helpful information I can find on each topic.

I do use the Internet to send these lessons out ... actually I use what is called an Auto-Responder. It's a company that helps me keep track of all the emails that the lessons are going to be sent to.  The process is fairly straight forward, you log in, you update the next lesson material, you check your list and set the time that it will go out ... Usually I send them at Midnight PST. No Problem!!

Today I go out there and update the lessons and I always check to see if there are any subscribers that have either not received their lessons or have decided to "Opt-Out" from the daily Emails. I saw that there was someone that had decided to discontinue ... perfectly fine ... I just click on a button and ask them to be removed from the subscription list.

ONLY ... this time, I must have clicked the master button that checked all the subscribers on the page!!! I Zapped a whole page of students!!! I didn't even know it until I checked it tonight and saw the difference in the totals going out!! I am mortified!!!

SO ... THIS IS AN APOLOGY to those that don't receive their Daily Serving Lesson tomorrow ... or EVER ... please go out and re-subscribe so you don't miss out. I will try to make it up to you!! Any that would like to start receiving the lessons, I promise to double, triple check before I make updates on the list in the future!!

If you didn't get the lesson ... on VEGGIES - DRY HEAT COOKING METHODS, then go to the archives with your password ... that still works. It will be available after FRIDAY's Lesson.

Here's the link .... www.TheDailyServing.com 


Warmest Regards
Chef Tom Heintz

Food Storage - My take on it

How is everyone doing this fine Monday? ... can't say morning, it's already afternoon. I've been busy trying to keep up with all the requests to add things on the website.

So first off ... THANK YOU!!! for all the comments I receive on the Blog. You may not see them below, but I receive them from my Facebook friends and many personal friends in person. It is amazing to see all the wonderful people out there that take the time.

How about this Food Storage idea? I'm a church going man and we have always believed in having a year's supply of food or least 3 months worth. I do understand that not everyone can do that ... different constraints such as space, money or time, but it seems that in a crisis you suddenly find that you're glad to have what you've set aside ... for whatever reason.

My wife considers me a pack rat because I always have a backup of items that I never want to run out of ... some of them are food related, and others material goods. Mostly they are things that I "might" need and seldom actually use.

In the food categories, they are things that I know I would miss ... you know, that spare cache of smoked herring or an extra box of Captain Crunch that nobody else knows about ... unless they've raided my closet.

In reality, the fact of having food storage hits much closer when you're in between jobs or financially struggling to make ends meet. knowing it's there is a mind set that gives you peace.

I've actually used mine quite a lot when we lost our restaurant. Times were tough and one thing a chef hates ... is not having food around. I've never experienced that and don't ever intend to if I can help it.

Another fact about having food storage is the knowledge that you can help others in their time of need. There have been many times we've raided our stocks to fill a box or bag for a friend that wasn't sure where they were going to get enough for their needs. I'm a firm believer in what goes around, comes around. I've been helped and taken care of in so many ways ... it's a small thing to return the favor.

So why am I talking about this? Because of some old papers we found when cleaning out a drawer. To me, 1989 doesn't seem that long ago ... but to many, it seems like back in the dinosaur age ... you know when the internet was in it's infancy.

To get back to the subject, we found this list of how to get your year's supply a piece at a time ... very affordable and doable. I did a survey on my Facebook page if there was any interest and it came back saying that "Yes" there is and so I now have it on my website as a freebie for any who wish to view it ... I even put a PDF version so people can print it out.

Many times we think that we have to buy a commercially packaged system ... for those that can afford it, that's great, but it isn't when you go into debt to get it. Chances are you have to figure out how to use it and there may be things you aren't familiar with or want to eat. By starting small and including the things that you normally consume, chances are that you'll be more comfortable when you're called upon to use it.

I hope that this makes some sense to you. Enjoy the addition to the website, it's in the FREE STUFF section, but the link will take you right to the page. Here's the link Food Storage Plan

Post St. Patty's Day

It isn't that I do much on St. Patrick's day ... BUT I Do love the food. I was reading a comment about how everyone suddenly becomes Irish for a day. Our accents change, our mannerisms change ... we become experts on making fools of ourselves.

When I was in 6th grade, my teacher was Mr. O'Brien. I believe his first name was Patrick and we celebrated the day as best we could ... being 6th graders. One of my classmates, Rory Rhoades and I were talking the other day about him ... and 6th grade was over 40 years ago. That introduction to the country of Ireland left a lasting impression on me.

In fact, it was he that introduced us to the concept of kissing the blarney stone ... apparently you have to be held upside down, leaning over a wall in a tower to get to it. As a kid I couldn't help think about how much fun that would have been ... as an adult, I wondered about the germs that had accumulated on that blackened stone!

On to the food ... Corned Beef and Cabbage, a mess of boiled potatoes and a bit of mustard. Here's a picture I stole from Gina Martino Zarcadoolas on Facebook. She did this fantastic looking dish yesterday. Makes me drool just looking at it.


I was too cheap to buy Corned Beef and I didn't want to use tinned Corned Beef ... so I opted for a Smoked Pork Shank from our local "Sunny Farms" grocery and tossed it in with some cabbage and sharp cheese. Turned out a bit greasier than I would have liked, but still my tribute to the occasion.


Not completely Irish ... actually a lot German (my background), is the fabulous Reuben ... a combination of Corned Beef & Cabbage (in the form of Sauerkraut) ... a mustard onion sauce and grilled on a panini machine.

These are pictures of the Sandwiches we did at the Sauer Kraut (our restaurant). 


Check out the recipes for Corned Beef in the Casseroles section of www.TheDailyServing.com


Quick Side Note: Did you know that you can use your Waffle Iron if you don't have a panini machine at home? Gives you funky marks, but hey ... it works!!!

March 15th - This week's Activity on the Daily Serving Lessons

Pic of the Day - Cheese Tray

Just a quick note today to remind everyone that we are discussing One-Pot Meals this week in the Daily Serving Lessons.  Next week we'll be into Veggies!!

I've really been scrambling lately to update the websites and get everything in good working order. PLUS, getting the lessons the way I would like them.

Remember, you can always access back issues of the Lessons by going into the "Members" section on the website www.TheDailyServing.com and entering in the password.

If you don't have a membership/subscription yet ... No Worries ... Just sign up for a FREE subscription. It's painless ... I do need a name (can be just a first name) and an email address so we know where to send the lessons. THEN, when you receive your confirmation email ... make sure you click on the link so you can confirm you really want it ... otherwise you won't get them :)  You'll then receive an email with the password that will let you get into the archives.

It seems like a lot to do ... but really it isn't. Just follow the instructions ... or watch the video on the subscription page.

Well, got to get back to work. I'll post more soon!! I did post more of my Birthday Dinner pictures out on Facebook ... http://www.fb.com/theDailyServing.

Warmest Regards,

Chef Tom Heintz

My Birthday - March 13th!!

What a great day today was!! I suppose I'm already behind the schedule since it's after midnight ... but my birthday was a terrific success. I wanted to share with all of you some of the good things I experienced.

Of course church is a big thing for me and my wife and we attended this morning. What a wonderful way to celebrate your birthday ... I sat with my wife and my mother. The women who made it all possible and raised me. A true blessing.

I also had plans for one of my daughters and her boyfriend to come for dinner. Silly me, I had forgotten to put the country ribs in the crock pot before going to church ... so I'm sitting there in church and suddenly realize we don't have anything ready for when we get home.

Panic!!! ... Then I remember that my daughter is going to contact me when she leaves for my place ... about a 2 hour trip. I check my phone for messages ... about 150 well wishers have sent me messages .... I look through the list and find her entry ... she's running late and "if I forgot to put the ribs in ... it was okay because she would take care of dinner". How did she know????

They show up with a King Crab legs, 3 different types of steaks and asparagus spears, and baby red potatoes. There is only 4 of us, so we know we're not going hungry!!! Steve, her boyfriend has been really studying the art of grilling and BBQ ... so he is in charge of the meat. My daughter Annie handles the Crab legs and I work on the roasted potatoes and Asparagus ... also roasted. My wonderful wife Laurel takes charge of dessert ... which consists of brownies and in short order we have a feast!

My wife also has a wonderful gift for me ... something I can use when competing in the next BBQ competition. A pair of tongs ... see the picture. Actually, I don't usually compete ... but Steve will be. I'm usually on the organizational part and judging. I know how to get my share of great meat!!

My children live all over the world. We have one son living in Cambodia with his wife and child and our youngest is visiting with him too for the next few months. One son in California, another daughter in Boston, another son in Afghanistan in the military with his wife and son living on the east coast and another daughter living in Arizona with her husband and 2 children. Annie is the only one in our immediate area ... so technology is very important to us. Using Skype we can have them instantly in our home and tonight we did just that with both Cambodia and Arizona. Wonderful times.

Warmest Regards!!
Chef Tom Heintz


Don't forget to join us for this weeks lessons ... on One Pot Meals!


www.theDailyServing.com - for FREE Subscription!

More on the Market - Pike Place Market (2)

Hi everybody! After looking at the way the pictures come up ... I thought I'd add a few more so you can get the flavor of the market for yourselves. Too bad we don't have a clip of the music ... maybe I'll do that the next time I go. There are almost always some street musicians working for spare change. Some are actually good and others ... well, they're still looking for spare change :)


The diversity of shops is outstanding.  All the pictures you see here are of the Top Level only. There are actually 3 levels of the market ... while all levels are somewhat enclosed, the lower levels are less like stalls and are more permanent shops. Up on top, Farmers bring in their crops, Fishermen bring in there daily catch, Bakers present their wares and Craftsmen exhibit their creations.

Across the street from the main Market are more shops and stalls ... that is where my grandfather had his Cheese, Butter and Eggs shop. Just a small space with his display coolers. Even though he had a covered area, he was exposed to the open air and wore a coat under his apron.

Today, even pastas are displayed in their varying colors and textures. Flavored honey can be tasted, spices purchased and it's even a great place to go for flower arrangements ... for very little money compared to a regular florist!

One place that you do have to stand in line for ... there are many, is the mini-doughnut stand. Fresh piping hot cake doughnuts are deep fried before your waiting eyes and tossed with a flair into brown paper bags ... by the dozen!

Hopefully one day you can come and see for yourself ... I always come with an empty stomach and some cash in my pocket. It also helps to bring along a few friends ... you buy something and share it ... sort of a progressive dinner from one end to the other!

Warmest Regards,

Chef Tom Heintz

Seattle's Pike Place Market - Have you been there?

Being a Washington born native, especially when it comes to the western side of the mountains, everyone has heard of Seattle's Pike Place Market. In fact my grandfather, Roy Dahlgren used to have a booth there over 50 years ago where he sold Cheese, Eggs and Butter.

It was a bit rougher back then ... he carried a .22 pistol in his pocket for rats and a 1 lb lead weight with a heavy thong on it for the bad guys that lurked in the shadows when he would close up shop. When I was growing up, it was only safe to go there during the day ... and a woman just wouldn't go there by herself.

I remember going to visit grandma and grandpa and you smell the cheese before you even got in the house. Grandpa would be sitting in his chair watching two different TV's with two different sports games going on ... paring knife in one hand and some stinky cheese in the other. Now that I'm a grandpa, I find myself doing pretty much the same thing ... only without the TV's. My kids know when I'm about it and steer clear of the foul stuff.

Today, the Pike Place Market area has been completely cleaned up and has become the Mecca for the tourist trade ... as well as locals looking for fresh veggies. My dad took our extra veggies down there for years ... along with the flowers he grew. So there is sort of a history.

I live on the Olympic Peninsula which is still a ways away, but I love visiting the market. It is a must see place when I have visitors in the area. If you're looking for something special ... it is definitely here someplace ... you just have to keep looking.





Warmest Regards!

Chef Tom Heintz


PS. Don't forget about the "One Pot Meals" next week in www.theDailyServing.com lessons.