text:
What's the difference between Braunschweiger and Liverwurst?
- bbqboy Apr 14, 2009 06:06 PM
Up until recently, I had always considered them the same. But at Grocery Outlet for the last month, they have had smalll Farmer John's packages of both. Neither seems to be a West Coast favorite, though it was certainly a standard part of my Midwestern upbringing.
Traditionally, braunschweiger is either smoked or (more often, I find) has bacon incorporated into it to add a smoky note. However, I've seen things that purport to be braunschweiger that are really just liverwurst, so caveat emptor.
Personally, I like either of 'em on a nice dark rye with some mustard, pickles and onion.
re: BarmyFotheringayPhipps
I have to apologize that I doubted your statement about bacon being incorporated into braunschweiger. I bought some recently, and on the front of the package it said Braunschweiger in large type. In small type beneath it said Liverwurst. The top 3 ingredients were Pork liver, pork, and bacon. Well, who knew? I sure didn't. Of course this was just from the grocery store and not a deli brand, but hit the spot, nonetheless..
re: mcsheridan
Oh my. Memories, memories: My dad, when I was a kid, watching TV with us, working on his machine diagrams at a rickety old drafting table, all the while snacking on braunschweiger, Zesta saltines, colby longhorn cheese, and really badly made Sanka.
re: jmckee
Did we have the same Dad? ;) Ok, mine didn't do drafting, he was writing freelance articles, but otherwise, the same. :)
re: Morganna
My long lost sister! :-)
re: jmckee
"badly made Sanka". Isn't that a redundancy?
re: Michelly
Oh, you've no idea......
re: mcsheridan
re: mcsheridan
In Germany, liverwurst (leberwurst) is generally spreadable. It's possible that Braunschweiger is just the type of liverwurst made in the city of Braunschweig (Brunswick in English).
re: EdwardAdams
Apple cider and apple juice are absolutely not the same. Apple jiuce has been filtered and often has sweeteners added. The latest issue of Cooks Illistrated that I just got actually had a blurb on why you should NOT substitute juice in a recipe that calls for cider.
re: bnemes3343
Don't believe everything you read in Cook's Illustrated. http://www.cfsan.fda.gov/~lrd/fr01119... ("Although the terms 'apple cider' and 'apple juice' may have different meanings throughout the United States, these terms
are used interchangeably" by the FDA).
re: alanbarnes
This is our good old FDA that allows factories to call liquefied pink slime "beef."
Just saying...
re: bnemes3343
Sometimes you find unfiltered pure apple juice - They should just call it cider, though.....
re: EdwardAdams
That depends which apple cider you're speaking about.
I've found there's two types being sold.
The clear apple cider you find in the juice section in sealed clear or colored transparent plastic bottles. I've found that to be no different than apple juice.
The cloudy apple cider in textured translucent 1/2 and 1 gallon milk jugs in the refrigerated or produce sections. It's unfiltered and what I'd consider to be real cider.
re: EdwardAdams
Apple juice is as it says apple juice. Cider is fermented apple juice to make an alcoholic drink you Americans are really quite funny
re: CiderDrinker
Apple juice is indeed apple juice.
Apple cider is also apple juice - just unfiltered.
HARD apple cider is alcoholic.
You...whatever you are...are funny.
re: sandylc
In North America what you say is true, in Europe what CiderDrinker says is true.
Perhaps I have misunderstood, but I had believed braunschweiger to be a pork liver product (typically smoked) - sort of a subcategory of liverwurst. "Liverwurst" being a term applied to a variety of liver based products, including my personal favorite, coursely-ground calves' liverwurst. (Now, I'm hungry!)
re: danhole
First, here's an older thread:
Second, liverwurst made from calves' liver (veal) is real and delicious. Try it!
re: MGZ
I would add that a German deli our lunch crowd frequented in Santa Clara had four or five different liverwursts, including goose liver with pistachios. Oh my oh my...
Oscar Mayer braunschweiger was a staple in our family. When I was about nine I discovered my alltime favorite sandwich, braunschweiger with Swiss cheese and hardboiled egg, plus plenty of mayonnaise. Curled my little toes right up, it did.
re: Will Owen
You are the very first person I've ever known who admitted to loving braunschweiger wtih mayonnaise. Thank you. I'm stepping out of the closet now. I'll take your sandwich minus the egg but adding some red onion. With mayo please!
re: Catskillgirl
You can eat it without mayo and onion?????
re: MGZ
I usually eat just the braunschweiger or liverwurst without any condiments on a toasted English Muffin so I can savor the flavor of the meat.
If I put anything on it, it's mustard. I like a nice coarse Dijon or one of imported Polish mustard types I find in the local food stores. I don't do it often.
A lot of the time when I pick up the Schaller & Weber tubes, it never makes it home. I end up popping the top and twisting the other end make the meat extrude out of the tube, I refer to it as a porksicle. ;-)
re: Wolfsbane
"A lot of the time when I pick up the Schaller & Weber tubes, it never makes it home. I end up popping the top and twisting the other end make the meat extrude out of the tube, I refer to it as a porksicle. ;-)"
I love it!
re: Wolfsbane
you are hardcore! LOL
re: Catskillgirl
I'll jump on this bandwagon! Braunschweiger, mayo, swiss (or muenster/havarti/gouda) on a good hearty bread!
Alas, now that I am in Houston, away from the good jewish and german delis that I knew as a child living up north, the only liverwursts around are the plain old pork. Thanks for jogging the memory. I guess I need to start hunting some of the specialty shops in town. Meanwhile I still have Oscar Mayer!
re: danhole
Try Usingers website from Milwaukee... you will never eat store bought sausage again... shipping can be a little high, so order some brats and other items at the same time for the Holiday season... I use Usingers to send Christmas packages to family every year...
re: Catskillgirl
I bet I still win...
My brother turned me on to braunschweiger, mayo, and peanut butter. :)
re: Morganna
OMG! You too? I thought I was the only one....mmmmm...snouts, mayo & peanut butter....[insert more Homer Simpson drooling noises...] Makes me wanna' go out & make a sandwich right now! :D
re: Catskillgirl
"You are the very first person I've ever known who admitted to loving braunschweiger wtih mayonnaise."
The mayonnaise is for the sake of the egg. I didn't like plain HB eggs when I was a kid, but egg salad and devilled eggs were fine. The other part is that any meat sandwich in our family was required to have mayonnaise, butter and mustard, the proportions varied according to the contents.
And I'll now take your red onion AND the egg, thanks. I just didn't like raw onion back then.
re: Will Owen
Schaller & Weber Gold Medal Liverwurst was my school years lunch nearly every day. After moving to New England, I hadn't had it for decades until I espied it in the gourmet cheese section of the newly-opened Roche Bros. supermarket. I startled the clerk with my shrieking, and grabbed one of each variety. They now call it liver PATE, but it's the same thing. I particularly like the one which also contains goose liver, but I'll gladly take any of them - they freeze well and are so rich that you don't use much per sandwich, which should also contain: chive cream cheese, honey dijon mustard, hard-cooked egg, and raw onion, on marble rye.
re: greygarious
You can also order different kinds from Karl Ehmer Stores. All their liverwursts are delicious.
re: greygarious
Yeah. If you don't consider using the whole tube very much.
re: Will Owen
re: Catskillgirl
OMG... I have never had braunschwieger without mayo. I just came back from the market with some and thought the same thing... what IS the difference between liverwurst and braunschweiger? My dad always ate braunshweiger (and called it liverwurst) on white bread with mayo. Mmmmm. I just checked out the Farmer John website to see what the difference is and it's minimal but notable. Basically liverwurst has some different spices. But it also has corn syrup and PORK SNOUTS! Both have pork, both have pork liver, both have bacon but liverwurst has PORK SNOUTS! I shouldn't have read it.
re: dbandkitty
Mmmm, pork snouts. [Insert Homer Simpson drooling noise here.]
re: alanbarnes
LOL- I was just thinking the same thing.
re: dbandkitty
Went to a restaurant in Paris last week called Ribouldingue where on the menu was groin de cochon and muette de cochon. The former is pig snout sliced horizontally and the latter is the nose sliced vertically. What would Homer say now. Still remember when a friend who owned a sausage factory advised me not to ask what goes in salami, l still asked and the answer is beef lips. My response was that doesn;t seem to bad until he said there are three kinds of lips. That answer has haunted me for a long, long time.
re: Delucacheesemonger
The numbers of lips lead to various quips about where the meat grind really comes from.
But then, who's in know'ses, 'bout the number of noses, to know what those schnoz give to grind?
If there's gristle and crunch, and it's pretty good munch, I'll repurchase that maker's emulsion.. But a lack of good grist means the target was missed, and they need help when making that sausage.
re: FoodFuser
What poetry! I was in the archives, looking for something to do with a hunk of liverwurst when friends come for wine tomorrow. FoodFuser cracked me up!
Now, if someone has an idea how to serve this liverwurst with crackers and make it appealing, let me know. And: Thank you FoodFuser!
re: MazDee
Yes, MazDee, you have just discovered why FoodFuser is a National Treasure here in the Republic of Chowhound. The finest poet, for sure, with sharp observations.
re: dbandkitty
I loves SNOUT! liverwurst, scrapple, SOUSE!
re: Catskillgirl
I never knew that braunschweiger was a smoked sausage, but love both it and liverwurst. I had liverwurst as a kid, with mayo (that is a no-no?) on wheat bread I think, as close to brown as I got back then.
Now, when I dare, I buy a half pound of liverwurst in a local Polish pork store, which has the best of all kinds sausages, and buy their brown bread, and o/d on liverwurst with mayo and red onion on brown bread.
Swiss cheese, huh? Can I substitute Beemster Vlaskaas? Yum.
re: anonymouse1935
Where's that Polish pork store?
re: roxlet
On Willett Ave. in Portchester, NY. It's called The Pork Store.
re: anonymouse1935
Thanks! I am passing this along to my DH who likes nothing better than a good Polish pork store!
re: Catskillgirl
I love it with mayo (extra mayo), mustard, onions or pickles, maybe even both, touch of lettuce too. Oh yummy! Everyone thinks I'm crazy to eat that.
re: cosmogrrl
i don't think you're crazy at all. can i come over for lunch? (um, that is...if you have some liverwurst that's not six months old! ;-).
re: Catskillgirl
*raises hand*
I agree, mayo is a must.
Any B'weiger/L'wurst sandwich can be improved with steaming the pate before building the sandwich.
Just take a wet towel or sponge, nuke for 2 minutes to build up steam in the microwave. Slice your sweet onions, and lay the sliced Braunschweiger on the onion. Place on saucer and insert into steamy microwave at low/defrost. The fat becomes softer.
Construct sandwich, and reinsert into steamy MW and repeat, just to give it a hint of softness. Pre-steaming the wet towel is more important than microwaving the sandwich. Don't overdo it.
re: FoodFuser
That is a good hint. I have microwaved the B'weiger/L'wurst on a lo power before and went too far. Maybe the wet towel will make a difference. Thanks for sharing.
re: danhole
Growing up, "Dad cooks tonight" meant an 8 ounce tube of Oscar Meyer Braunschweiger, flanked by Saltine crackers and canned anchovies rolled around capers. I fondly remember those sodium nights.
Then in early adulthood I discovered deli braunschweiger. They would place the sliced pate on a soft roll, then put it into a stainless steel "grill" that had a pump handle to inject several bursts of pressurized steam.
The microwave wet steam is just an attempt to recreate that setup.
re: FoodFuser
When I was a kid in Chicago my dad would bring home the good stuff from the deli and we would go to town! Good bread, lots of cheese, fresh braunschweiger. I remember I always tried to eat as much as he did, but never could. Of course I was only 10, and he could eat like a horse. Oh and he loved his anchovies, sardines and herrings. I never got into those, but thinking I should just to honor his memory!
Observe. Drool. Exercise restraint:
Then, pull the trigger:
Perhaps the person who orders all 20 varieties will let us know the answer to the OP's question.
re: FoodFuser
DH's grandparents were of German extraction (and how). They turned us on to a German sausage company in Phoenix, just east of 48th street on Indian School on the north side of the Indian School. The proprietor gave me a schnibble of liver sausage where the fat just melted away while it sat on my tongue and left me with a great little bite of sausage and a mouth feel I'll remember for the rest of my life, and haven't had the likes of since then. Normally I'm not a fan of liver but I do like braunschweiger sometimes, and that liver sausage, whatever it was at the german sausage place in Phx, I'd eat that every day if I had to eat more lard for medical reasons. I don't need a culinary reason, it was beyond good.
re: FoodFuser
Awesome! Nothing like a great sandwich on pumperickle, hot mustard and thick slices of liverwurst.
I had a great sandwich just like that at McSorley's Bar in NYC this past winter. Just great.
To the extent any of you wursthouds ever find yourself in, or around, the Jersey Shore - Route 9, Toms River to be more prcise. Go and visit the "German Butcher" as discussed in the following thread.
Personally, having picked up a couple fresh spring bulb onions and boiled a couple eggs, I am trying to figure out how to disappear for an hour or two to "wurst-up." It is because of you people that I am compelled to make this sojourn. Remember me fondly . . .
re: MGZ
Foul clients and their ceaseless demands prevented me from making the trek to the Mecca of all things meat! Then, to make matters 'wurst you people taunt me with tales of twenty pound 'schweigers! All the while the (to put it kindly) "vibrant" bulb onion looses pungency in my fridge. Arrgghhh!
Then, while running through the local grocery store for everdy sundries, I notice that they carry Schaller-Weber "pates." Not the German butcher, but damn fine for supermarket fare!
re: MGZ
MGZ if you continue down Rt 9, becomes 166, go under the GSP, there's a little strip mall on the right with a few interesting ethnic storefront restaurants, and recently relocated from Lakewood our FAVORITE Polish deli, LUSIA'S. The best fresh kielbasy my wife & I ever had, and a dizzying array of Polish and Eastern European goodies.
re: gablegable
We lived in Lakewood for 22 years........sadly before Luisa's opened, but it is a must-gotta stop when we go up there now. Have had friends bring it down when they come, but it would be wonderful to be living near it now!! We have nothing like that here in Kent Co DE.
In terms of the Farmer John product, my recollection is that the ingredient list is very similar but that the liverwurst had liver higher up the ingredient list. I have used either one as an emergency fix when I can't get my favorite mushroom liverwurst from the German deli further from home.
I have always thought liverwurst and braunschweiger were just interchangable words for the same thing, that is the soft semi-slicable, also spreadable stuff in the yellow/orange wrapped tube.
I personally can not stand any straight liver (Foie is probably not in my future) but probably because of my early intro to braunschweiger thanks to my Dad, I love it once in awhile.
For our household it was always BS on toast w/ cream cheese and sliced onion. Maybe once or twice a year I'm at the grocery and spot it and think "ohh, that sound's good". I buy it and it sit's in the fridge w/out being touched before it goes bad. I've vowed to myself not to buy it again until I actually have a craving, then I will go get it and eat it that day. Hopefully my tastebuds will tell me to finish the roll!
Hubbies Dad had to eat it quite a bit in WW2 as part of his ration's and to this day refuses to even be in the same room with the stuff!!
My favorite memory: just out of school, I worked as a quality control chemist for Wilson and Co. in Kansas City. The company had won the contract for braunschweiger for the U.S. army. We would take 20# bungs directly from the smokehouse for testing for percentages of fat, protein, salt and moisture. This would take all of perhaps 10 ounces. The rest, still warm from the smokehouses, was up for grabs and man, it was delish!!!
Bob (PS I also like it with mayo and even more, God forgive me, Miracle Whip)
re: SonyBob
I wondered if anyone was going to cop to the wonders of Miracle Whip with braunschweiger . . . those two ingredients, with raw onion (salted, of course) on WONDER white bread is my idea of heaven.
re: chowdawggy
re: chowdawggy
Miracle whip and oscar mayer liverwurst on toasted white bread. Four generations of my family were raised on it. I am now venturing on to make my own (liverwurst, that is!) Wish me luck.
re: chowdawggy
Oh, dear, memories from the past. As a kid, I really loved a Miracle Whip and liverwurst sandwich. Haven 't had one in decades--may have to change that!
re: chowdawggy
I think I go just as far into blasphemy land as the rest of you. The way I wat braunschweiger is on white bread, with Miracle Whip, American cheese (and none of that fancy kind, I'm talking about Kraft here) with a leaf of lettuce (not iceberg).
re: HappyBerry
You're absolved, not perdited, for the choices you've cited, as you chow down your succulent sandwich..
But I'd still like to know, as OP asked long 'go:
What's the difference between these two PiggieWursts?
re: FoodFuser
It appears that alkapal (below) has the basic difference, but braunschweiger usually has bacon in it, which I personally think lends a sweet hint to it. And someone above said liverwurst has PIG SNOUTS in the ingredient list, which makes me think alkapals line should read "braunschweigher is smoked, livefwurst's not". (Say it out loud.)
re: chowdawggy
Must be a WASP nowhere near a German/Jewish deli...Wonderbread & Miracle Whip? Really?
re: halfcup
chowdawggy grew up in the south i'm pretty sure, so cut her some slack on the condiments that she loves today with braunschweiger. so much of what we all love now is directly because of what we ate as children.
my mom ate liverwurst on white with mayo, red onion and lettuce, so i can relate to chowdawggy. and yes, i am a wasp. bzzzt.
sometimes i'll have that sandwich in memory of my mom. just like sometimes i'll make her lesueur canned peas salad with cheese and onions and mayo. just for the memories....
re: alkapal
Me too, from the South, so for years we enshrined
that 8 ounce Oscar Meyer was the best of its kind.
But then a few years ago I drove to Milwaukee
and took cooler with me to pick up some trophies
of local Braunschweigers, transported back on ice.
My Taste-tester crew had assembled for football,
their eyes glued to TV as I shaved them the slices
of pork livers ground, many textures and spices.
The crackers and brewskies that I had assembled
I'd hoped would best give light to subtleties emingled
in the range of Milwaukee Braunschweigers.
But by halftime of game, I sat, sorta single
enjoying ecstatic quiverers of good liver sausage tingle,.
While they sent one to the store to purchase a stash
of Doritos and Dip and Canned Queso and Chili.
For the rest of the game, we all smacked all the while
for each's best dish that engendered a smile.
Me with my liver; they with their chili,
for me to have commented seemed awfully silly
in the Land Oscar Mayer is still King.
But my trip to Milwaukee was not such a waste:
I saw relatives, friends, and purchased good Liver paste,
which, after the debacle
over NFL football,
I put in the freezer for just Me to taste.
My young German friend (well, she's over 40, but I'm one of Caroline1's Diamond Debs, so she's young to me!) always has her liverwurst with red jam --- raspberry, strawberry, whatever, so long as it's red. As she said to me, Don't knock it if you haven't tried it, and lo and behold! she's right. It's delicious, and comes right out of the German pattern of savory meats with fruit.
braunschweiger is smoked. liverwurst not.
i like either (in a fairly thick sprread or slice) with sharp mustard and sliced white or vidalia onion on sourdough toast. lots of strong flavors and competing textures.
Braunschweiger is the goodness of yum. My father introduced me to it when I was a kid. I was always the odd one at school. While every one else was eating PBand J and Oscar Myer sandwitches. I was eating the goodness that is Braunschweiger. Even now when we go shopping. My payment for carting all the food in is Braunschweiger. My favorite brand so far is Usingers and I have not yet found a more creamy goodness then that. Now what I want to know is what is the craziest thing you have mixed with this wonderful nom. Me it was Vanilla Icecream. Don't ask, it actualy tasted good. I'm not going further into how it happened.
re: Ironhand
well done, young grasshopper, you have it! "the goodness of yum." that's it, indeed. http://www.whataboutclients.com/archi...
re: Ironhand
Our house brand of braunschweiger was Oscar Mayer. There was in the '40s and '50s a very popular DJ on WMAQ, out of Chicago, who played classical music in the mornings and pops at noon, and at least once every day he would extol the tasty richness of Oscar Mayer braunschweiger. Of course his name fell right out of my head the moment I started writing this (what a drag it is getting old), but whenever I heard it I'd think of that stuff.
re: Will Owen
Oscar Mayer is also what I grew up with in KC in the 50's and 60's.
The Farmland we get sometimes is a thick fat roll just like OM, while the Farmer John's
I referenced originally comes in those weird little 8 oz. tubes.
re: bbqboy
YES! YES! I'm NOT the only person who loves braunschweiger with mayo, onions, and soft, white bread!!! Mayo AND braunschweiger. Tryglycerides be damned! Oh the creamy texture of this pate of the gods.
I just discovered that Boars Head Meats has a LITE version that has less sodium, calories, and fat but still tastes (and feels) terrific. When I was stationed in Germany (holy crap, 3 decades ago!), we had our big meal at lunchtime and in the evening had a light dinner of an openfaced sandwich or two. It was called abendbrot - evening bread. A slice of vollkornbrot (dense pumpernickel type bread) spread with sweet cream butter, a slice or two of leberwurst, a smear of senf (mustard), a slice of zwiebel (onion), a side of salat, and a nice glass of bier. Thanks for bringing back some great memories.
re: Will Owen
I grew up with the Oscar Mayer brand too. It was my favorite childhood sandwich... just braunschweiger and Wonder Bread, sliced into quarters, squares not triangles. I would take a plate of that and go sit in my little secret spot nestled in some bushes in the backyard. I must have been 4 years old and I still remember how wonderful that felt.
re: Ironhand
This was exactly my experience in elementary school; if my mom had packed my lunch, it'd be PB&J or bologna, which was fine... but I'd always know if my dad had packed it, because there'd be a glorious braunchweiger sandwich made with spicy mustard on white (or rye) bread. Of course, all the other kids would think I was from Mars. It didn't help that my dad's other fave was peanut butter and pickle. Ah, lunchtime.
re: Boston_Otter
Try rye bread, crunchy peanut butter and yellow mustard. Sounds weird, tastes amazing!
I am a big fan of both braunschweiger and liverwurst. I have lived in Germany for years and my personal favorite way to eat it is on an onion roll with spicy mustard and gouda! Unbeatable!
I've got some in the fridge right now, and am snacking on it by taking some Ak-Mak crackers and spreading a little mayo , then smashing on some braunschweiger. YUM!
I have absolutely no hope of having either liverwurst or braunschwweiger for at least another month, but I am drooling nonetheless. Although liverwurst is not high on my list of things that I eat on a regular basis, I completely crave it a couple of times a year. For me, it has to be on a really good rye bread with a strong, horseradish mustard and finely sliced onions. My father would buy a selection of cold cuts at our German butcher every week, and the butcher would always make an extra slice of liverwurst to give to our dog, who would do a good imitation of a kangaroo, jumping really high to grab the liverwurst slice held aloft by John the butcher. In one month's time I will be leaving Cairo and heading to Germany and I have now put liverwurst on my list of must-haves when we reach Cologne!
re: roxlet
roxlet, i envy your pending proximity to the plethora of perfect <er, no "p" word available> cured meats in germany. i fondly recall a place my mom and i stayed in munich where the breakfast table was filled with beautiful, delicious slices of cold cuts, cheeses, super-fresh bread, poached eggs, yogurt, delicate butter & muesli. i looked forward to breakfast every morning, and it kept us full till late afternoon. it was so wonderful. (and i loved the different "senfs") ;-).
re: alkapal
....pending proximity to the plethora of perfect preserved pork products...
re: alkapal
and I don't mean the sauce.
I didn't know there is a difference between liverwurst and braunschweiger. Every now and then mother would buy liverwurst and that's what I've always eaten. On rye...with mayo & spicy mustard. sometimes with sliced red onion, sometimes not, Love liverwurst !
re: Gio
Gio, I know you are in the general area - if you are ever near a Roche Bros/Sudbury Farms, got ot the imported cheese display and look for the 8oz. tubes of Schaller & Weber Liver Pate - which was called liverwurst when I grew up on it. There are several varieties- I recommend the basic one (Gold Medal) and the goose liver version. I get about 6 sandwiches from a tube because it's rich - spread your bread with about the same amount as if it were peanut butter. I usually use about half a tube over the course of a week, so I freeze the rest. I have often frozen a whole one, defrosted and used part, then refrozen and later thawed. No deterioration in quality, so it's something I always have on hand.
re: greygarious
Many thanks for the suggestion, greyrarious ! Schaller & Weber Liver Pate @ Roche Bros.. I'll put that on my list of items to search for. I've had the liverwurst from Karl's on Rte. 1 in Saugus. It was fresh, soft and spreadable but also very mild.
re: Gio
i second the recommendation for schaller and weber. i like the gold, the goose liver, the calves liver, the braunschweiger, and there is one with truffles, iirc. (hmmm, there is a coarser one, too. that's good on rye or pumpernickle, with some mustard).
i like to spread it on water crackers, too.
the coarser one is "oldenberger." http://www.schallerweber.com/liverwur...
re: alkapal
If you're in Central NJ, the larger Shop Rite supermarkets tend to carry S&W. The one on 34 in Wall has most, if not all, of the liver pates.
re: alkapal
We're going for a tournament, and I noticed that the tournament hotel (it's unfortunately not well situated and near the convention hall I think) charges $30 per person for the breakfast buffet! It sounded like a lot, but your description makes the possibility seem alluring, but given that my son will have to get up from the groaning board and play a squash match soon after, it's doubtful that we will indulge...
re: roxlet
$30 for a breakfast buffet???? holy smokes, it had better have lots of smoked trout, salmon, and good shrimp!
edit: in germany?
re: roxlet
when in cologne, you'll have to have himmel un ääd - fried blood sausage with mashed potatoes and apple sauce. it's a must have.
re: linguafood
ummm. not sure ;-]. Blood sausage (sangunachio at home) has never been my thing. Can you suggest another 'must have'?
re: roxlet
Well. Apart from Kölsch.... not really. But don't be surprised if you order the "halve Hahn" (= half chicken). It's dark bread with gouda and onions and paprika powder.
re: linguafood
That sounds really good! I don't speak any German, but I can usually figure out a lot of nouns...
Thick bread, braunschweiger, mayo with mustard, ultra-thinly-sliced onion and capers and I'm in heaven. It's one of the few times I'll drink beer with my meal instead of wine...
re: rochfood
OMG!!! I eat muenster plain. Those three pounds would NOT last in my house. Can I come over to play? *grin*
Braunschweiger or liverwurst, they have a place on my rye with hearty mustard.
Dad, born 1923 to immigrant parents in Milwaukee, really grew to miss his Wursts when he married post-war into a southern Mississippi family.
He never complained. But the Oscar Meyer 8 ounce tube was his only available lifeline with his delightful deli past.
About every 2 months he would silently produce a tube of OM Braunschweiger, slice it in half, and hand me one of the tubes, with a spoon. It had been earlier determined by the eeeews and uccccks at the table that I was his sole compadre in the journey into a liver sausage.
At this time, push-up popsicles were very popular, so I would take my 4 ounce allotment and eat it that way, squeezing upwards from the crimped base of the tube, using teeth and tongue only, to chomp it up, letting the spoon to serve only as a stabilizing counterweight for my young body that was swooning and reeling in ecstasy.
But as I watched Dad, slowly and methodically sweeping the spoon in hard scrapes against the plastic case, I came to realize that he was getting 100% of the sausage, where my wolf-like ways were leaving a full ten grams clinging to the case and the crimps. So I too became a scraper of wurst. One can do worse than be a scraper of wurst-es.
Anyhow, as to the OT of the OP, is it time for us to further explore the original question of "what's the difference between Braunschweiger and Liverwurst?" So here's a google thread from which we can foray forth and report back with any substantive results:
Oh yes... memories. Growing up with both, on white bread, mayo and white onion. Now? On buttermilk bread toasted with mayo and lots of thin slices of white onion, and pepper! Let's not forget the pepper. I have a new package of Oscar Meyer Braunschweiger in my fridge unopened, and I am struggling to not skip the dinner I"ve prepared and make a sammy! I love Liverwurst!
More about Liverwurst/Braunschweiger: "Braunschweiger" was always what our family bought. However, my dad's friend, Ray, was a die-hard Liverwurst fan (the Braunschweiger was too rich, he said). But then, this guy would put *butter* on his pumpernickle... and never onions... before eating the liverwurst. But then, he'd also make a sandwich out of pickled herring and liverwurst, too.
And another anecdote: It was over ten years ago. I got some filet mignon from Omaha Steaks as a gift (I'd never shop there for meat, and I'm a rib-eye/Porterhouse kinda guy). So what to do with the (tasteless) filets? I grilled 'em with some black pepper, fixed a little brown sauce with red wine and mushrooms, and made ersatz "Tournedos Rossini" by placing the cooked filets on toast, then topping with a slice of liverwurst, then the sauce. Hey... don't knock it 'til you've tried it!
re: shaogo
sounds similar to a wellington's flavors, right?
re: alkapal
Indeed *more* similar to wellington than to rossini. But hey, it's beef, it's liverwurst, and it's all good.
re: shaogo
i'm there, bro!
So what's teewurst called in the US? AFAIK, there's no liver in it, but it's a spreadable sausage with a very smoky flavor. I tend to OD on it when in Germany, cause in the States, you can only get really big ones (from Schaller I think), and strangely enough, I don't feel like OD'ing on it there.
re: linguafood
According to germandeli.com teewurst is also mettwurst...
re: linguafood
Schaller&Weber teewurst comes in 8oz tubes. Roche Bros/Sudbury Farms, a supermarket chain in the Boston suburbs, carries it and I believe S&W still sells by mail - I have their mail-order flyer from the pre-internet era.
re: greygarious
Yah, 8 oz. is a bit much for me to buy at once. The nice thing about getting it in Germany is you can get as little as 1.5 oz., tho I usually get about 3-4 oz. - things spoil faster in the old country, too.
re: linguafood
it seals up nicely and lasts pretty well. 8 oz. roll is not really that big.
re: alkapal
that's what she said... '-D
re: linguafood
oh linguafood! what can one say? LOL!
re: linguafood
linguafood, you are still funny all these months later!
re: mariacarmen
aw, shucks.
re: linguafood
8 oz. is a healthy lunch...why buy less than a pound at a time...it doesn't spoil fast!
I was just searching for the difference between Liverwurst and Braunschweigerand and found this post. I mentioned to my wife that it had been a while since I had eaten liverwurst and she bought Braunschweiger instead. It looks like liverwurst, so I will definitely try it. I did not see anyone who eats liverwurst the way my father, brothers and sisters ate it which was sliced liverwurst on white bread with ketchup! However I do love the sound of liverwurst, mustard, onions & swiss cheese on rye.
grew up on the stuff - Farmer John's brand - both Braunschweiger and liverwurst. Parents bought it, coming from Bolivia - where there they had their own version that I got to taste as a young adult. The bolivian version is much creamier, almost pink in color, very fatty, and i ate tube after tube. Here at home, we ate it on toasted white bread, sometimes as sandwiches for lunch alongside a bowl of Campbell's tomato soup. As an adult, whenever I'd visit my parents in O.C., my dad would buy a tube and I would eat it with butter on the most delicious french-style baguettes purchased from vietnamese bakeries. But, really, the best, is grabbing a spoonful and putting it in my mouth and just letting it melt. i don't even buy the stuff anymore, because i can finish a tube in a sitting. and now that i'm shopping for my parents, who live near me now, my dad doesn't buy it much either. but it's still a great love, and probably one of the few items i'd pick for my desert island food supplies.
re: mariacarmen
Yep, I do the by-the-spoonful thing too. Or if I can get ahold of the real thing (wrapped in thin white paper and pre-sliced), by the slice, taking bites. Ummm. Or if I can wait, on sour Jewish dill rye bread, with hot/sweet mustard, green or red lettuce, and thin sliced onion. Huge dill pickle on the side is mandatory. And when I say mustard, I mean a lot.of.mustard. Not a dabbie.
I like Cel-ray with this. Or for2cplain. Or beer.
re: mamachef
A standing semi-rhetorical question NYC-area friends and I have posed and you have now answered:
Who could drink Cel-Ray soda???
(But then my wife & kids would ask Who could eat liverwurst?)
actually, there is a big difference between "braunschweiger" in the u.s. and europe. in the u.s. it is a sort of spreadable liverwurst, while in europe (esp. austria and germany) it is of harder consistence, much like "krakauer" or softer salami.........
so don't be surprised when you ask for "braunschweiger " in Vienna and you get sclices of compact sausage....
re: sintflut
that's good to know. i'd not heard that before.
re: bbqboy
that ACTUALLY made me hungry.
The USDA requires the product must contain a minimum of 30% liver (pork, calf, veal, beef, etc.), lean meat (can include mechanically separated poultry), fat meat, binders and seasonings.[1] A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces. Added seasonings include salt and often include white pepper, onion powder or chopped onion, and mace. Curing ingredients (sodium erythorbate and sodium nitrite) are optional.
Braunschweiger has a very high amount of vitamin A, iron and proteins. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor
re: halfcup
I agree with the addition of mustard and onion, but we always had celery leaves added to the sandwish.
re: Snorkie47
After reading the first parts of this post a few months ago I decided to get some. Walmart only had the liverwurst. It was one of the most vile things I have ever eaten and threw the rest of it away. I love a good liverwurst sandwich, and used to eat it at my inlaws. I'm pretty sure the brand Dad bought was Mother Goose. I will try to find that one, but never the ChinaMart liverwurst again.
re: Snorkie47
that sounds so weird I might have to try it.
re: bbqboy
Fascinating reading. Although I am of part German heritage and grew up in "Pennsylvania Dutch Country", liverwurst was not part of our diet. I seem to recall years ago a woman I worked with giving me a bite of her sandwich (I think it was with mustard) and while I enjoyed the first taste, it left a bad aftertaste. Maybe I should try it from a real German store. I actually clicked on this link because I am trying to pill one of my kitties who is in CHF and is almost impossible to pill. I know I bought liverwurst paste in the little tube for this purpose several years ago. Now a local grocery store (who doesn't seem to know their ass from a hole in the ground) claims it is no longer made. Can any one give me more info on this? Any help would be greatly appreciated!
re: bbqboy
Thanx for the quick response bbqboy. It isn't the item I was looking for but might work just the same.
re: kittyangel
If your kitties can discern the difference between Oscar Mayer and Gourmet liverwurst, they are better cats than I.
re: bbqboy
Actually what I meant was that I was looking for a paste that comes in a little plastic squeeze tube with a cap. After some thought, I think the stuff I bought years ago was Anchovy Paste. What made me think of liverwurst paste was that I saw it mentioned on another discussion site while searching on pilling cats. When it comes to my cats (12 of them - all rescues!), their eating habits are quite diverse. Some will eat just about anything you put in front of them while others are very selective. Maybe I should do a taste test :-). As for the 2 dogs we've rescued, the only thing I've ever seen them turn down is lettuce and onion. By the way, would the liverwurst be of a consistency that I could smoosh a small bitter pill in? Thanx again for all help!
re: kittyangel
we used to use this stuff:
me, I would prefer liverwurst.
re: bbqboy
Thanx for the link but I know he wouldn't go for it. I think he would prefer the liverwurst as well. Maybe I'll try it myself, but I don't like raw onion. Any suggestions for a substitute?
re: kittyangel
actually, cats love the stuff. You're suppose to put it on their paws and they lick it off.
re: bbqboy
I've tried hairball stuff from my vet over the years and couldn't get them to eat it. Maybe that brand has a better flavor? Or maybe my cat's are just finicky.
re: kittyangel
Whatever you do, DO NOT give onions or garlic to cats or dogs; it is toxic to them. Just FYI... :)
re: Lizzie Sparrow
Only in large amounts. A little onion or garlic in a prepared dish isn't going to cause any harm.
re: kittyangel
celery - water chestnut - anything with a crunch. The soft spreadable stuff is great on potato chips, toasted pita bread, etc.
If you know a butcher or farmer who makes the coarse ground liver sausage, try it fried, like breakfast sausage - with syrup or honey on biscuits! YUM
re: kittyangel
you are a kittyangel! thanks!
re: alkapal
I do what I can. :-)
re: bbqboy
We must not underestimate the worth of the wurst.
For kitties might be way of encasement of pills
for others slabbed onions mayo mustard chopped dill
piled high on a sandwich..
re: FoodFuser
first celery leaves and now dill? I'm not sure about this new age cuisine. :)
re: bbqboy
Sweet journeys occur,apart from braunschweiger
when taking sweet trip into lands of Apiaceae.
Trifoliate leaves, with such sweet bitterness.
Then such great pungency of their sweet seeds.
There is dance with potential to fully entrance
twixt the leaves and the seeds of the Celery
and same with their cousin of Dill.
re: kittyangel
Spicy brown on one side, mayo on the other. Slice of red onion and swiss cheese.
re: bbqboy
While I like some onion flavoring, I don't like raw onion. I was reading some posts under a different discussion and saw some mention of putting hard-boiled egg on liverwurst or braunschweiger. Anyone ever tried that?
re: bbqboy
i'm not crazy about cheese on this -- but all the rest is good to go! i also like iceberg lettuce on it for texture.
re: alkapal
iceberg is a good idea. no foo foo greens though. :)
re: bbqboy
Gotta part ways on that. A sandwich made of crusty chewy bread, liverwurst, and a big fistful of peppery arugula is a thing of beauty.
re: alanbarnes
I give to each chewer their choice of the greens.
But first bite is not sandwich, but instead licking clean
the Mayo and Mustard bedrips the circumference.
Life is a process of soft alternation
of icebergs, arugulas, romaines.
And savor of toothfeel and aroma
of that crisp slab of onion.
re: alanbarnes
ohhhhhhhh yeeeahhhhhh!
re: kittyangel
I've settled on Grey Poupon's Harvest mustard with braunsweiger and different types of onions, depending on what's on hand
I'm so glad to read this! I grew up in the Midwest, too, and loved braunschweiger with green onions and radishes on thin-sliced pumpernickel as a kid (my mom is Lithuania, raised in Germany). When I got to the East Coast, I couldn't find spreadable braunschweiger anymore and missed it so much!! I hate the sliceable liverwurst I was typically offered instead.... I eventually found one or two outlets, but nothing like the landsleberwurst Treasure Island used to sell (maybe still does?)....
re: awalker
To move to the place of the Liverwurst heaven
I could certainly see how sliced cool crisp radishes
would mix to the gift of slabbed onion.
Now contemplating the red skinned thin ones
run through the Benriner
and also potential of thick radish daikon.
We will see if there is sufficient bunspace
for range of both radish and onion.
Perhaps it is time to upsize my bread
and give room for liver daikon and onions.
But then we would move from sandwich enshrined
as one always built up with Wonder Bread.
re: FoodFuser
i agree, radishes would be good.
i'm trying to use more radishes in salads, too. i have often simply "forgotten" about them in the produce section, unless it is around the holidays, and the venerable "relish tray" components are contemplated.
what sandwich did i have sliced radish on the other day? maybe it was a smoked turkey sandwich, or a cheddar cheese sandwich? anyhow i like the slightly bitter crunch and moist freshness to cut the fatty mouth feel or "smoky" flavor.
i think i've had canapés or tea sandwiches made with sweet butter and radishes on crustless white bread. oh, i feel like the right lady nibbling on those. ;-).
re: alkapal
Does not have to be Pepperidge Farm to be priceless.
re: alkapal
speaking of radishes, my FB friend erika uses the leaves to make pesto with a bite!
re: alkapal
Wow 150 messages and no mention of sliced liverwurst fried in butter with sunnyside eggs and toast-heaven!
re: don515
I've never heard of that. In the interest of science I will have to try. :)
re: don515
...and no mention of raw fresh cut green pepper. It's the only way Grandma served it here in Cleveland. ...of course rye & mustard too
I'm eating it as i type.
re: don515
That sounds like something I know from Germany called "Leberkäse" (livercheese). Though, as far as I know not fried in butter (a bit too rich), but with egg and onions.
re: alkapal
Daikons are very clean tasting and I will surely try them with the 'wurst
After all deep entrail in quest of the question
of whether B'weiger or L'wurst
Let's declare them the same across some continuum
Each to their grind.
I care not for provenance in this unheated discussion
of what finally fills up the tube.
Still searching for ultimate
In best liver sausage
Somewhere twixt the B or the L.
I concede that old Oscar has cornered the market....
that braunschweiger is birthed in those clear plastic tubes.
If I lived in a city with traditions of Germans
I would think differently, and in luxury sample
each charcutier's take on best wurst of the liver.
So I made my decision, and bolstered with purchase
an homage to that old Oscar Meyer.
Once home, I trimmed it, two inches each end.
and ate up the middle in a heavenly sandwich,
which means I'm proud owner of two plastic-clad ends
soon to savored by spoon.
Both ends are encased in good plastic wrap.
Nestled in fridge... They await me.
re: FoodFuser
In La Paz, Bolivia they have a German brand called Stege that makes the creamiest, most buttery liverwurst i've ever had. smuggled me home a tube, i did.
re: cantbeatgoodfood
Agreed that Kahn's is probably best of the national brands. I'm guessing they add a little extra mace.
re: cantbeatgoodfood
Right. I like it on fresh seeded rye too, with butter, plenty of mayo, just a touch of mustard, a slice of red onion and lettuce. I've been eating it like that since I was a small child, I'm 76 now.
re: cantbeatgoodfood
ok this is weird but here goes as a kid I used to have liverwurst on a salted bagel every morning basically before going to school,stopped at this deli,polish woman who owned the store made the best sandwiches,at that time 25,cents.......had a grape drink with it....Too many liverwursts tastes like liver,strong foul tasting,mother goose comes to mind,Horrible!
Born in '79, grew up eating Braunschweiger sandwiches on white bread. I hadn't had it in a long time until last week. My husband brought some home. So good to taste it again. FYI was raised in Seattle.
I cant remember the brand but in Smart and Final california store they had something called Liverwurst/Braunschweiger on the package. I remember how good it was with mayo, I will try it with onion and maybe swiss cheese?
Braunschweiger is lightly smoked. To me it is much tastier than plain leberwurst.
I can't find Braunschweiger in Singapore. When in the U. S. I liked Oscar Meyer or Kahn's
One of my favorite sandwiches is Braunschweiger on fresh rye, with butter, mayo, a touch of mustard, a slice of red onion and lettuce. I've been eating it like that since I was a small child, I'm 76 now. My dad used to fry his sometimes.
Another great treat was Usinger (from Milwaukee) Ganzleberwurst (goose liverwurst with pistacio nuts) which was lightly smoked in natural skin casing. After WW II a German DP, named Heinz opened a deli in my hometown of Anaheim, CA; as kids we used to get a slice of fresh rye with Usinger Ganzleberwust for a quarter
re: derlogi
I've never had goose liverwurst. I'll have to seek some out based on your description. :)
re: bbqboy
For a nationally available brand, Schaller & Weber makes a solid goose liver product. Perhaps you can find it near you. Definitely worth trying:
re: bbqboy
I checked Usingers website: http://www.usingersdeli.com/bratwurst...
They no longer have goose liverwurst, but a big variety of excellent liverwurst
I'm reading all the stuff being added to liverwurst or braunschweiger in sandwiches and I'm horrified. I shudder at adding anything that takes away from the taste of the meat.
I take English muffins, toasted to a golden brown, spread the with mustard on the muffin and then spread a huge chunk of the 'wurst on top. Then eat them open face.
I prefer a brown spicy mustard, never a yellow deli mustard. Guldens, Grey Poupon or other specialty type mustards are good choices. Grey Poupon is a particularly good because they have a version with onions in it. I live in NYC and can get Polish Kosciusko brand which is also a good choice.
re: Wolfsbane
You add mustard.
Wondered the same myself. Love Braunschweiger (Kahn's brand specifically) and not so keen on liverwurst unless I doctor it up some. In addition to smoke, I believe Braunschweiger is made from pork snout and BUTT and has more aromatic spices like clove and sage in it, whereas Liverwurst is made with snout and tripe (pork stomach).
True midwest upbringing understands that Chicago harbors more Polish residents than any city outside of Poland. Milwaukee is one of the largest German enclaves in the US...travel the shore of lake Michigan from Green Bay, through Sheboygan to St. Francis, Racine, and southward into the Chicago metro area....sausage makers and cheese factories every 5 miles...liverwurst eaten with onion and mustard, maybe hard cooked eggs...it always contains cooked bacon turned in at the wurstmeister.... never came in tubes...was about the size of summer sausage in natural casing and cut to order...As kids we were sinning by insisting on Miracle Whip...lol...The best was the Mushroom/Cranberry Bratwurst on homemade brat buns, cold beer and homemade ice cream.
I always thought they were the same, too. I've gotten both and they only differ by brand, not name in my experience. Nothing better than braunschweiger on white bread with mayo, medium sharp cheddar and tons of crisp dill pickles on the side. Man, that's the best. Passed down from my paternal grandmother who was extremely German and had grown up on a farm in Pennsylvania Dutch country.
Count me as adding mayo. I also add a quality Dijon or ALDi's Austrian Beer mustard. My favorite base is a homemade heavy German rye bread, but ALDI's toasted "Everything" bagels topped with their house brand Braunschweiger and you favorite toppings is very good too.
We always have large selections of mustards to suit just about anything in the house.
My late father in-law Fred a German American gave me a sandwich which was on a dark bread with thick slabs of Braunschweiger ,Limburger,raw (of course)onion and grain mustard and Dinklelager . My mother inlaw had us eat out of doors.
Wife and I recently ate a spread on crackers that tasted like in had cheese in it. Very good. Does anyone have something to add to this? I would love to try and make some at home.


text:
PORT CHARLOTTE, Fla.- A Charlotte County Sheriff's detective arrested a Port Charlotte man after he attempted to buy items at a convenience store while standing near a uniformed deputy. Ryan Anthony Signore, 25, of 901 Jarvis Street, was arrested for Uttering Forged Bills.
Sunday at 7:10 p.m., a CCSO deputy was inside Rainbow Food Market, located at 2350 Harbor Boulevard, when he observed Signore attempting to purchase cigarettes and an iced tea with a poor quality $50 bill. The clerk confirmed it was counterfeit and would not accept the bill. Signore took back the fake bill, but the deputy stopped him and asked if he had any additional $50 dollar bills. Signore went to his vehicle outside followed by the deputy. Consent to search Signore's car was given, and two more of the fake $50 bills were located.
The deputy also learned that Signore attempted to cash one of the bills at the Sonoco gas station at 2483 Tamiami Trail for gas and cigarettes but the clerk refused, telling him it was counterfeit. Detectives were called to further investigate.
Signore, a convicted felon, was arrested and transported to the Charlotte County Jail and released on $2,500 bond.

subset: commoncrawl


text:
Lower School and Middle School:
Congratulations! Lower School and Middle School have received the
Lillian Trottier Concours Oral Award from the American
Association of Teachers of French - Wisconsin Chapter for
outstanding French educators and students, commemorating their
achievements at the Wisconsin French-speaking competition last
Brookfield Academy is proud to announce that
eleven students have been named National Merit Semifinalists. This
is a record number of National Merit Semifinalists for Brookfield
The Blue Knight STARS are expanding
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Fresno State-Hawaii Post Game Presser
Fresno State head coach Tim DeRuyter talks with media following the Bulldogs 45-10 win over Hawaii…
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Fresno State head coach Tim DeRuyter addresses the media during his weekly press conference...
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Richard Sherman intercepted Colin Kaepernick twice Thursday in his the Seahawks' dominating win, and had a few things to say about it. Surprise, surprise. Could Thursday's performance lead to a…Read More
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West Fargo Pioneer
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November 25, 2014
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sports / Packers
October 28, 2014 - 2:20pm
Football win earns West Fargo share of EDC championship with Fargo Davies
Before the last regular season game against Fargo South, Packer coach Jay Gibson said scoring 50 points was something the team couldn't do: "That's not our style." Still, the Packers almost veered off the style sheet when they breezed past the Bruins en route to a 44-10 Eastern...
sports / Packers
October 28, 2014 - 2:11pm
October 21, 2014
Three Packers earn all-state soccer honors
The West Fargo Packers had three individuals received all-state soccer honors. Packers' forward Akeem Smith was selected to the all-state first team, and midfielders Jacques Ncengetere and Matt Schmidt earned second team honors. Smith has been a powerhouse up front for the Packers...
sports / Packers
October 21, 2014 - 2:13pm
Packers prepare for battle with Fargo South's offense
By most accounts, the Packers football team has given up the fewest points and is one of the toughest teams to deal with defensively in the Eastern Dakota Conference. But the Packers will face their most difficult challenge this Friday as they host Fargo South and the unstoppable...
sports / Packers
October 21, 2014 - 2:03pm
October 14, 2014
West Fargo takes eighth at state golf
West Fargo girls golf wrapped up the season at the North Dakota Class A state tournament last week. The Packers took eighth place, shooting a 780 over two days. Bismarck High won the tournament with a 714. Freshman Ashley Peterson was the top performer for the Packers. She shot...
sports / Packers
October 14, 2014 - 2:57pm
Football: Davies drops West Fargo
Fargo Davies' Aiden Hartness threw for 181 yards and two touchdowns as the Eagles defeated West Fargo 14-13 in Eastern Dakota Conference football last Friday. After Creighton Pfau's five-yard touchdown run, the Packers missed an extra point, giving the Eagles the one-point advantage. Bennett...
sports / Packers
October 14, 2014 - 2:47pm
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Paris Hilton, Doug Reinhardt Tweet on Lame Vacationby Free Britney at . Comments
Don't get us wrong, a trip to a private Fijian island sounds cool.
Updating your Twitter page instead of simply enjoying time on said tropical island with your significant other classifies you as a Grade A d-bag, however.
Especially if your name is Doug Reinhardt. No matter what he tells you on his official site, his charm is not that breathtaking. No one cares, Doug. Sorry.
Just two weeks after reuniting with Paris Hilton, Doug whisked the ho-tel heiress away on romantic getaway trip to Wadigi island in Fiji, where they have been going on wave runners, scuba diving, sky diving and Twittering up a storm.
"Fiji is truly one of the most amazing places in the world," Doug Reinhardt wrote. "Wadigi island in Fiji the perfect getaway so private and beautiful."
Apparently they have good Broadband access, too. A must.
BACK ON: How will Doug Reinhardt's second stint in Paris turn out? [Photo: Fame]
Adds Hilton on her own Twitter, "Love Wadigi Island, had the most incredible stay. It is true Paradise, beautiful and private. It's the perfect place to vacation."
Reinhardt rented the private island in an attempt to buy win back Paris.
"He has been so generous and sweet, and has really impressed her with his romantic ways," said a source close to Paris. "She loves being treated like a princess. She can really feel how deeply in love he is with her, and she's having a blast."
Looks like Doug Reinhardt's breathtaking moves worked. At least until he makes flirty eyes with Kendhal Beal at a bar and Paris unleashes her fury.
Oh yeah don't forget to have a lobo tell the chief palosami. And have some waka(kava but waka is high grade)
I wish I can do that for my wife.paris baby that man is keeper his love for you is great don't hurtHMOm
I wish I can do that for my wife.paris baby that man is keeper his love for you is great don't hurt him
Paris and Doug are a stunning couple and, sorry, but their vacation seemed very romantic and exciting.


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The daughter of 'Basketball Wife' Evelyn Lozada has an undeniably young looking mother. When the pair poses for pictures together, the 18-year-old often looks like the sister to her nearly 40-year-old mom.
Tags: Celebrity Moms, celebrity mothers, Young Looking Celebrity Moms, Young Looking Mothers, Youngest Looking Celebrity Moms, Youthful Celeb Moms, Youthful Celebrity Moms, Youthful Celebrity Mothers, Youthful Celebs


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Featured news
Cyber-crime fight may need new laws
Unclear legislation and a lack of resources may be holding back the fight against cyber-crime, according to experts. The All Party Internet Group is holding an inquiry into the 14-year-old Computer Misuse Act (CMA), to feed into a Home Office review of the legislation.
At the evidence session for the inquiry, Jeremy Beale, head of the e-business group at the Confederation of British Industry, said its members felt the CMA was "basically good, but basic; and it needs updating to address the network world."
By Steve Ranger at vnunet.
[ Read more ]


text: Feds Reviewing Case Against Russian National Charged with WMD Possession Print article Send a Tip by Michael Patrick Leahy 28 Jan 2014 post a comment On Monday, the FBI and federal prosecutors were still reviewing the case against Vladislav Miftakhov, the 19-year old Russian national who was arrested Friday in Pennsylvania and charged with "possessing a weapon of mass destruction," according to the Associated Press. Miftakhov remains incarcerated in Blair County Prison on several state felony and misdemeanor charges, unable to post the $500,000 bail. Federal charges had not been filed against Miftakhov as of Monday morning. "Our office is reviewing the matter thoroughly and remains in close contact with federal, state, and local investigators," David Hickton, the United States Attorney in Pittsburgh, Pennsylvania, told the Associated Press. In an exclusive interview with Breitbart News, Lieutenant Jeff Pratt, the public information officer for the Altoona Police Department, said Monday that agents of "the FBI out of Pittsburgh, the Pennsylvania State Police, and the Bureau of Alcohol Tobacco and Firearms are all out with our detectives attempting to interview [Russian national WMD suspect Vladislav Miftakhov's] friends and associates." When asked if the felony bomb-making charges filed Friday against Mr. Miftakhov represented a serious national security threat or were instead the isolated actions of a confused 19-year old, Pratt said "tinkering with explosives is not a normal human activity." FBI spokeswoman Kelly Kochamba told the Associated Press the FBI was "actively working alongside the Pennsylvania State Police and Altoona police." On Sunday night a woman who identified herself as Vladislav Miftakhov's mother at a residence in San Carlos, California told NBC Bay Area television reporter Monte Francis that she planned on travelling to Pennsylvania to be with her son. Breitbart News reported Saturday that, according to the San Carlos Patch, Miftakhov graduated from Carlmont High School in San Carlos in 2013. If convicted of the felony charges, Miftakhov could face deportation.


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SAN CARLOS PARK- Neighbor Tom Power says, "I don't know what to say really, that's crazy."
Power says he's shocked to hear that deputies arrested his neighbor, 35 year old Angela Faulk for running a prostitution and massage business right out of her festive home.
Power says, "We have a twelve year old son, so that's too close to home right there."
Just down the street from Power's home, detectives set up a sting operation, sending in an undercover agent who posed as a customer. When deputies say Faulk stripped naked and asked the agent if he preferred to use a condom, she was arrested.
Angela Faulk says, "I need to speak with a lawyer. I'm not guilty."
Faulk bonded out of jail but wouldn't talk about her arrest, though she later said by phone that she doesn't believe she did anything wrong or illegal.
On Faulk's website, she's posing in lingerie and in a separate ad offers to "tantalize every inch of your body."
The website was taken down, but Power says it's all a bit overwhelming.
He says, "I'm kind of shocked because nothing like this has ever happened in this neighborhood before."
He says he hopes it won't happen again.


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This week on the podcast we're talking about mystery purple toilet goo, a reformed playboy with every STD, and an app that compares your poop with others.
Fat Friends and Automatic Blowjobs
This week on the podcast we're talking about fat friends, automatic blow jobs, and breastfeeding photos.
Toilet Paper Alternatives and Birth Control Bloat
This week on the podcast we're discussing alternatives to toilet paper and a guy who wants to come inside his girlfriend, even if that makes her fart.
Sick Pussies and Nazi Fetishism
This week on the podcast, we're discussing how to handle two kinds of very sick pussies and what to do when your kid has a nazi fetish.
Armpit Sex, Mild-Mannered MILF Daughters, and Bridezillas
This week on the podcast, we're talking about armpit sex, what to do when you're a mild-mannered daughter of a MILF, and managing a bridezilla.
Darkie Toothpaste Promises to Make Your Teeth As White As A Black Person's
Today's Accidentally Racist Product is actually sweet in an ignorant misinformed kind of way. Darkie Toothpaste was marketed in China because the producers seemed to think the only thing Chinese people know about their African friends is that they have the whitest teeth in the world. So beautiful and sparkly. Everyone wishes they had black people teeth, and now, everyone can.
Cooking with Cum
This week on the podcast we're talking about a best friend's constantly farting girlfriend, what to do when you jizz in your pants, and semen cuisine.
Missed Connections Response: Beefy Blowjob Last Friday
Dear Good Head Greg,
I'm embarrassed to say I don't remember what you looked like. It was dark and I was drunk, but I do have a vivid memory of your mouth and I think several of your teeth may be compacted. Sorry. Sometime my job as a dental hygienist gets the better of me. That's beside the point.
Accidentally Racist Products: Kracker Blaster
The Kracker Blaster could have probably gone under the radar, but then, of all of the kids they could have picked they picked an African American male. So innocent and sincere in his excitement. Little does he know that he is single handedly fighting oppression and triggering white guilt. They grow up so fast.
Missed Connections Response: Pregnant Girl at Bus Stop
To My Drive By Romeo,
Listen, I wouldn't normally respond to this sort of thing, but my (not yet born) baby's daddy has been on unemployment for 3 months now. I'm working 2 jobs, so if you tell me you can drive me somewhere then drive me somewhere.


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What is the Avvo Rating?
Ms. Molinaro is a fighter for her clients' rights. When you meet her in her office she is pleasant and sweet but in court she is professional, quick...
Posted by: a Child Custody client, over 6 years ago.
1 endorsement
I endorse this lawyer.
24 years since Mary Christine Molinaro was first licensed to practice law.
We have not found any instances of professional misconduct for this lawyer.


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Your home and the things inside it are individual to you. That's why we ask you relevant questions so that we get a full understanding of your circumstances. This way you get all of the benefit, without the extra cost of cover that you simply don't need or want.
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Whether you own a dinghy or a yacht, a jet-ski or a cruiser, Youi will tailor make your policy based on how it's used and stored. This means that you know you're getting the best possible price for the level of cover you require.
Whether you're on the road or parked at a holiday park, Youi's Caravan & Trailer insurance gives you cover you can count on. We offer a wide range of cover options for your caravan, trailer and horsefloat, so you can feel secure knowing that you've got your cover sorted.
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All our products are subject to exclusions and limitations. Some of these may differ from other insurers. Please read our Product Disclosure Statement for full details before deciding about the right cover for you. You might also receive a phone call from us regarding your quote enquiry.
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Top 7 Beer Destinations
The craft beer movement is on the rise, with more microbreweries popping up all over North America. With the recent "local motion" trend (where hotels, restaurants and bars are switching out big-name brands for local vendors), the public is getting a good taste of local beer scene. In fact, craft beer sales recently grew nearly 25% in the Southeast alone, and those numbers continue to rise. So gather up the boys, and head to these destinations that are fast becoming beer scene kings that offer some of the best suds in town.
Asheville, Beer City USAThey don't call Asheville Beer City USA for the heck of it. The Southern city has 11 breweries -- and counting! Asheville's brewing community is diverse, with operations that range from the nanobrewery at the Thirsty Monk pub to the heavyweight Highland Brewing Company, the third largest brewery in the Southeast. What may be a testament to the growing beer scene here is that Sierra Nevada and New Belgium breweries will expand their East Coast expansions in Asheville later in 2012. The Best Firkin Beer Festival (named after the traditional beer cask, of course) made its debut in April 2012, and plenty other beer-centric events happen year-round.
Los Angeles' Popular BreweriesFour Points by Sheraton LAX not only has a beer menu featuring more than 100 beers (many craft and microbrew) at their Brewster's Bar & Grill, but the airport hotel also has a director of brewer relations, a beer advisory board and a beer club package featuring a customized in-room beer fridge. Clearly they love their beer, but the hotel is also a testament to the hops-happy city of Los Angeles. In the past few years alone breweries have spiked in numbers with a handful to open within the year. Head to Strand Brewing Co. and El Segundo Brewing Company, two of the more popular breweries.
Virginia's Lagers and AlesThe entire state of Virginia is so obsessed with its beer culture, it is officially naming the month of August "Virginia Craft Brew Month." Virginia has more than 40 breweries, a 25% increase in the past 2 years alone. Head to Roseland, VA, to the popular Devils Backbone Brewing Company, home to the annual Virginia Craft Beer Fest, and Blue Mountain Brewery in Afton, VA, the state's first countryside brewery, hop farm and tasting room. Central Virginia's oldest and largest microbrewery, Legend Brewery, provides true premium beers to many local restaurants and is one of the few craft breweries in the entire region to produce both lagers and ales. While you're in town, check out the Richmond, VA, skyline from the brewery's outdoor deck, one of the best places for the view!
Toronto's Craft BreweriesNothing goes better with a game of hockey than a pint (or 2 or 3) of beer, and Toronto has a number of craft breweries to get you brew-happy. You'll be hard-pressed to find a restaurant, bar or lounge that doesn't carry a local beer. (Canadians are not only patriotic but hyper-supportive of Canadian businesses.) You can kill 2 birds with 1 stone at the brand new Indie Ale House Brewing Co., which also has a restaurant for lunch and dinner. Still want more brewski? Sign up with Ontario Craft Brewery Tours to explore craft breweries in the greater Toronto area. The tour includes 3 to 4 craft brewery visits -- with samples, of course!
Finger Lakes, New York's Beer HubThe 11 vacation regions of New York State hold more than 100 craft breweries, with the highest concentration in the Finger Lakes area. This region, particularly known for wine and farm-to-table food, has 14 microbreweries with tasting rooms, 10 brewpubs and 3 distribution-only brewers with more openings in the "hop"-per. The popular Rooster Fish Brewing has inventive beer varieties, such as Black Walnut Nut Brown Ale (now known as Original Nut Brown Ale) and Firehouse Blonde. The highly anticipated Abandon Brewing Company is slated to open in summer 2012 in a 19th-century peaked roof barn, and is owned by 2 engineers and a physicist. Talk about a smart brew!
Atlanta's New BrewsWatch out, Coca-Cola! Local beer has become the preferred carbonated beverage of choice in this Southern mecca for craft breweries. In fact, 5 new breweries opened in 2011 alone, with at least 5 more expected to open in the next 2 years. The famous SweetWater Brewing Company, a staple in Southern craft beer since 1997, was named one of the top 25 US craft breweries by the Brewers Association. Beer tourism is also a hot addition to the beer scene, with Atlanta Beer Tours and Brews Cruise Atlanta on any beer drinker's radar.
Traverse City, Emerging Beer TownTraverse City, MI, is a burgeoning food and wine destination -- in fact, chef Mario Batali spends his summers here. But the beer scene is equally headline news with 4 microbreweries and 2 restaurants that brew their own beer on-site -- a high number for such a small city! One of the more popular options is Short's Brewing Company, which features an intensely hopped brew called Huma Lupa Licious. And if you really want to connect with Traverse City's claim-to-fame -- cherries -- head to Mackinaw Brewing Company, the city's original brewpub that serves up a cold-brewed lager flavored with local, tart cherries.
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Why does Howard Dean's own party consider him the most dangerous character in Washington?
What happens when a big-city newspaper opens a small town's wounds?
From West Bank radical to White House insider, he's remained the most powerful man you've never heard of.
Gambling-rich tribes opposing a casino in Hudson--including the Shakopee Mdewakanton Dakota and the Mille Lacs Chippewa--hired heavy-hitting lobbyist Patrick O'Connor, who personally spoke to the president about the matter at a fundraiser in Minneapolis.
Laborers' union members, mostly low-paid black and Hispanic workers, financed their president's White House visits while the Justice Department quashed a mob investigation.
When Minnesota and Wisconsin tribes gave $500,000 to the Democrats, a lobbyist testified, the Democrats listened.
A Clinton Scandals Primer


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Hello MJM.
Thank you for your timely updates on my order. Great customer service. I always look to you first when making a purchase. Of course, free...Read More ->
I have now made several purchases. Some confusion on my part but the MJM magic team were courteous and replied quickly. Zero shipping cost still...Read More ->


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Abnormal Psychology: An Integrative Approach
Balancing biological, psychological, social, and cultural approaches, David Barlow and V. Mark Durand's groundbreaking integrative approach is the ... Show synopsis Balancing biological, psychological, social, and cultural approaches, David Barlow and V. Mark Durand's groundbreaking integrative approach is the most modern, scientifically valid method for studying abnormal psychology. In this Seventh Edition of their proven ABNORMAL PSYCHOLOGY: AN INTEGRATIVE APPROACH, Barlow and Durand successfully blend sophisticated research and an accessible writing style with the most widely recognized method of discussing psychopathology. Going beyond simply describing different schools of thought on psychological disorders, the authors explore the interactions of the various forces that contribute to psychopathology. A conversational writing style, consistent pedagogical elements, integrated case studies (95 percent from the authors' own files), video clips of clients, and additional study tools make this text the most complete learning resource available. For instructors, an Instructor's Resource Manual, Test Bank, and a wide selection of videos are available to use when teaching the course. MindTap for Barlow and Durand's _Abnormal Psychology_ is a highly personalized, fully online learning platform which offers a tailored presentation of your course curriculum. It includes an innovative learning path where students will complete reading assignments, annotate their readings, complete homework, and engage with quizzes and assessments. It also features Abnormal Psychology Videos and the Continuum Video Project.


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The Top 10Sunday, March 21, 2010
10. I have come very close to finalizing the design for my new website. I am in between modern/bold colors, and a more subdued palette {similar to this blog}. I'm sure you haven't noticed, but I'm a little fickle. What are your favorite color schemes? Any suggestions?
9. I saw Alice in Wonderland with my sister. My favorite thing about the film was Helena Bonham Carter's ginormous head. As always, Tim Burton did a wonderful job.
8. I went on a 3 mile walk with the pup, who is really only used to walking in residential areas. I never walk in LA, because nobody walks in LA. It's a proven theory {I know you've heard the song}. We met my friend at her office, and the 3 of us walked to lunch. It was not as nice as walking through Chicago, but what can you do?
{here he is sporting his new harness, making sure I was still behind him}
For anyone that's interested, his leash and collar were made by Lucky Fiona. Shannon makes the best dog collars & leashes. They are adorable, and the quality is amazing! I wash his collars in the machine every so often and they come out looking brand new. I love them. And this print is to die for. We even have a matching kitty collar.
7. Saturday was the first day of spring! The weather in LA has been really nice. Had I not moved away, I never would have been able to appreciate it. I am really enjoying all the brightly colored flowers.
6. I managed to experience an earthquake my first week back in LA. Nice. I have not and will never get used to those. They are {in my opinion} the worst natural disaster because you don't get any warning at all, and you never know how big they will be.
5. The lovely Jules at Chic n' Pink gave me the sunshine award. She obviously chose me as a recipient because visiting my blog is like a ray of sunshine. Or maybe she was just trying to be nice. Yeah. That's probably it. Haha. Thanks, Jules! You're the best! I am breaking the rules and giving this to all of my readers who have not yet received this, because you are all amazing!
4. On Friday night, my mom and I spent over 3 hours at the vet. The pup needed his vaccines and Dex is sick. Again. He is still eating and walking around, but he just seemed off. I could tell something wasn't right. Glad I followed my instincts. I can usually tell if something is wrong with one of my pets. I'm very
{poor lil' Dexter pants}
3. My blog got a new name, new look, and new URL. You like?
2. I have decided that I am going to go a lot more hard core with my diet & exercise plan. I do not like the idea of "diets" but try to just lead a healthy lifestyle and want to eat things as close to nature as possible. I made a trip to Whole Foods after the gym on Saturday and picked up lots of healthy food & drinks, too! I will write a post on that soon and would love it if you all shared your healthy snacks and recipes.
I don't know if any of you remember Stake It {my workout blog}. I deleted it, but was thinking of either starting it up again, or devoting a day a week to workout/diet/health stuff on this blog. I would like to do that and have guest bloggers share diet/workout tips, and I'll share mine, too. What do you think?
1. Saturday night, I had a lovely {spontaneous} sleepover with Ally. We are working on getting a blog started for her {again!}. So excited! We ordered sushi, talked, watched The Holiday starring Cameron Diaz, and then watched some Will & Grace.
Have a great week!
11 comments
All of your fickleness reminds me of myself! Sometimes I wish other people would just make decisions for me! I do enjoy the soft colors on your blog now, but with spring right around the corner, bright colors help you get excited for warm weather!!ReplyDelete
I think I am as fickle as you are! It's impossible for me to make a decision sometimes.ReplyDelete
I really do like your new blog name, and I vote for bright spring colors! I am sooooo excited for spring and all of the pretty flowers!
If you do decide to start up your fitness blog again, I would definitely be interested in reading it! Have a great week! :)
PS - Keep us updated on Dexter - I hope he feels better soon!!
The kitty is just too darn adorable! I hope he feels better soon!ReplyDelete
I love bright colors! I also think it would be great if you posted diet/workout stuff. I'm trying to lose weight, so I would totally be interested.ReplyDelete
Sounds like a great time in LA. I really like the new blog name and design. Um...that fiber mix looks scary to me, haha! I think the once a week fitness tips would be great, I love hearing about what works for people!ReplyDelete
Thanks for being my 400th follower!;)
Bright colors, definitely! I like the idea of diet/fitness tips and I say just do it on your blog rather than start a new one, that way we can read all the fabulousness (is thata word?) in one place.ReplyDelete
Must. Get. Image. Of. Fiber. Drink. Out. Of. My. Head.
Love the pictures!!! Yay for Alice in Wonderland! Yay for Spring! Yay for adorable kitties!!ReplyDelete
I just saw Alice in Wonderland and really liked it! (I didn't think I would.) Also, what is your fiber drink? Does it taste good? I'm trying to lose weight... Am doing well with the work out part but haven't found a food plan that really works...ReplyDelete
There are plenty of people who walk around here-just go to Santa Monica or Venice (Silverlake, West Hollywood, I could go on ;). My sister's new house is actually on a walk street in Venice :)ReplyDelete
I hope your pets are doing ok!
My friend's dad is a doctor who created this mix. She shared the recipe with me but I cannot share it.ReplyDelete
I HIGHLY recommend that you get more fiber in your diet. I am going to do a blog post about this soon.
Ok...I really think you should take your dog. You are home alot since you work from home, so he wont be lonely...Chicago is such a great city for walking your dog...AND you already have a dog friendly place lined up! Just do it!ReplyDelete


text: Sea Scouts at the lake ready to cruise in new hoodie! View full-size image < previous next > Is this photo a winner? "Sea Scouts are a co-ed high school age branch of Scouting. Our group cruises and sails on Lake Hartwell on the SC, GA border. It was an exciting day in early spring to sail. CustomInk prepared our order in record time so that everyone could have it for the event. They provided good followup along the way." - Sea Scouts (Mar 11, 2014) Share this photo on: Twitter Facebook Pinterest Similar Photos: k12 | k-12 | scouting | high school | sea scouts | lake hartwell | sc | ga | hoodies Feeling inspired? Visit the CustomInk Design Lab to start your own group order. Design Your Own


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Most of my Godakin, Shogun Warrior, Chogokin stuff. When we moved we didn't take this cabinet so I don't have these guys displayed anymore. Sorry Abega and Machine Dolphin, you just didn't make the cut..
Summit picture at Tom's place.
Left side shelf. This is my classic shelf. Star Blazers and Gatchaman are the two animes that I loved as a kid.
Right side shelf. This probably going to be newer stuff like 1/60 yamato valkyries. I love the yamato toys.
That captain! Only 180 days to save the earth! Hurry! Starblazers was the best show ever :)
Maybe the coolest toy I own.
Our wedding cake.
Summit1 alex&roger outerlimits
Alex and Roger outside of outerlimits.
Summit1 inside outerlimits
Alex, Steve, Roger and Me looking for stuff at the outer limits store. That place was awesome and Steve was the coolest guy. .
Summit1 marc,alex,matt,roger
replacing the shoulders on my vf-1s yamato
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Athena Grill Santa Clara...now we're getting somewhere
- k
- Ken Hoffman Jul 7, 2006 04:14 PM
Tucked away in an industrial park, not far from the norhtern terminus of the San Jose airport runway, sits a most unlikley Bay Area rarity, a good Greek taverna style sit down restaurant. The outdoor seating area is charming, covered with a curved yellow awing with crawling plants covering its metal ribbed supports. The interior is classic Greek joint with white and blue table cloths, whitewashed walls, idyllic scenes of the Cyclades and goodies for sale including Vaso's family estate Kalamata EVOO and a wide range of desserts.
We got comped salads for having to wait a little while for our server and they were if not exactely authentic, they were very fresh with a sprightly vinegrette that dazzled the buds.
Also presented was a generous basket of toasted pita wedges and leavened bread slices that could be dressed with a complimnetary heaoing serving of taramosalta, the fish roe, oil whip that tastes wonderfully like fishy mayo. More importantly, I ordered the tirokafteri, a magnificent whipped concotion feta cheese, metzithra, ricotta, hot peppers and olive oil (described on the menu as spicy but mild---it is was neither) but it was good...very good and completely a unique flavor combination for me.
On to the main courses. Being the first time there we opted for combo platters so we could get a lay of the land. Highlites:
1. Mousaka-- a timeless towering temple of what is good in Greece all stacked up to taste in one bite. Meat, eggplant, potatoes, lemony bechmel, this was a good one
2. Pastisio-- even better than 1. It's mousaka minus the eggplant/potato and plus small tube pasta. I loved the dense meat ragu which left a reddish oil streak on the plate, great for mopping up.
3. Spankopita--usually a greasy, coalesced mess, this stood out as flaky, greaeless with very identifiable/ flavorful spinach and feta filling..lovely and quickly consumed
4. Dolmades--I love and can rarely find the meat and rice combo filling that these chubby winners had inside and the warm lemon sauce really helped things along.
5. Falafel..not strictly Greek but did a good job with crisp exterior and bright green fava bean interior...worth a try
Not so great: Biftekia ( overdone burger), loukanika (overdone sausage), gyro (seemd pre-prepared)
The desserts are house made and if you love Greek sweets they have top notch baklava, galaktoboureko (filo with custrd and lemon zest), ravani (almond cake) and greek cookies.
Athena Grill
1505 Space Park Dr
Santa Clara, CA 95054
We LOVE this place. Lamb shank is a favorite of ours. Apparently the restaurant was the owner's retirement project, open originally for lunch and now open for weekday dinners. I hope we can convince her to open for dinner on the weekends. Incidentally, she bottles her own olive oil with olives she grows where she grew up in Messinia, and you can buy it there.
If you go for lunch, get there early. The owner was very friendly, and was concerned when we ordered our lunches to go because of the wait. The lamb shank and baklava were the outstanding choices.
Thanks for reminding me about this place. It put a bee in my bonnet to eat there today.
I last ate there about two years ago. The chicken (shwarma?) sandwiches back then were "good, but not amazing" (GBNA).
Today I tried the pastitsio ($8.95) which included a nice Greek salad, and a complimentary basket of pita and other breads. The bread basket included a "dip of the day," which was pretty bland, and even now I still am not sure what it was. (Clue to owners: make that dip of the day a nice tzadziki or a good garlicky hummus and I'll be back lots.)
I've made pastitsio and have ordered it elsewhere. This is the real deal with a perfectly creamy topping, and I did see the tell-tale red streak on the plate. I would definitely get it again; however, I wish the meat had a little more seasoning - some cinnamon would have perked it up. This was a very filling lunch, plus I got to take half of it home.
Athena is a charming oasis in the middle of an office park area, where you might otherwise assume that the only restaurant you'll find is some craptastic office deli. This place is decorated with all sorts of Greek tchotchkes and maps. There is also a lovely patio.
I almost forgot to mention they make great Greek fries (small $1.95/large $2.95). They come with a lot of the sandwiches, but are worth ordering on their own. They arrive with a purple dipping sauce (olives no doubt) that is addictive.
Sorry, one more thing - I tried the tirokafteri (the whipped feta dip) this visit and my last visit, and it's just much too rich and creamy for me. My friends really liked it and polished it off, but I preferred the bland Dip of the Day. Again, the bread basket needs tzadziki, hummus, or the purple stuff that comes with the fries.
If you enjoy good Greek food, skip this restaurant. Or, at the very least, skip ALL the dips/spreads. I went tonight after reading some glowing rec's here and through a few other sources. The spreads--served in the shape of the ice cream scoop from whence they came--were mostly inedible, ranging from flavorless to bland. Entrees were slightly better: my overcooked lamb was at least seasoned well.
Just a note to let people know that Athena Grill is still great some three years on from these initial reviews. We lucked out tonight that our favorite dip, tirokafterí, was the dip of the day. The lamb shank special with tomato sauce and orzo was just wonderful and went great with a glass of Nemea. The swordfish was another winner, paired nicely with a glass of Moschofilero. There was no galaktoboureko available tonight, but we tried the ekmek for the first time and that was another delicious dessert.
Athena Grill
1505 Space Park Dr, Santa Clara, CA 95054


text: Comfort Inn Hotel rating Quick Specs Commissions 10.0%Rates $85-$110Year Built 2006 View Large Interactive Map Address 141 Prospect Hill RdEast Windsor, CT 06088 Web http://www.comfortinn.com/hotel-east_windsor-connecticut-CT060 Phone + 1 860-254-5383 Fax + 1 860-254-5380 Toll-free 800-4-CHOICE Email firstname.lastname@example.com OverviewMeeting SpecsPhotos & videos Description Year Built: 2006Check in Time: 3:00 PMCheck out Time: 11:00 AMNumber of Floors: 4Total Number of Rooms: 58Rates: $85Commissions: Room Only 10.0%Chain: Comfort Inns & SuitesChain Website: http://www.comfortinn.com GDS Hotel Reservation CodesAmadeus GDS: CI BDL060Galileo/Apollo GDS: CI 19059Sabre GDS: CI 002602WorldSpan GDS: CI CT060 Comfort Inn Location & NeighborhoodNear East Windsor. Comfort Inn Rates & PoliciesComfort Inn rates are Daily in USDStandard: $85 Suite: $110 (USD) Credit Cards Are AcceptedReservations must be guaranteed with a credit cardMeals: Continental Plan Nearby AirportsBradley Intl (4 miles west)New Haven Tweed (48 miles southwest)Westerly State (57.50 miles southeast)More Airports » Comfort Inn Room AmentitiesComfort Inn amenities are in All rooms unless noted otherwiseAir ConditioningCoffeemakerDaily Maid ServiceIron/Ironing BoardMicrowave OvenRooms for Non-smokersTelephoneVoicemailRefrigeratorCable/Satellite TelevisionTelevisionInternet Access (Wireless) Guest ServicesBarber/Hair StylistLaundry RoomFree Onsite ParkingWheelchair Access to Common/Public AreasCommon Area Internet Access (Wireless) Nearby SightseeingSix FlagsDiningCracker Barrel'sSofia'sFriendly's On-Site RecreationHealth ClubPool (Indoor Pool)Nearby RecreationCasinoGolf CourseHealth Spa/Massage Comfort Inn Meeting Rooms & Events2 Meeting Rooms holding 50 people. Comfort Inn Business ServicesBusiness CenterCopierFaxMeeting Room Internet Access (Wireless) Comfort Inn Images, Videos, & Virtual Tours Photos & Videos Comfort Inn ExteriorComfort Inn ExteriorComfort Inn LobbyComfort Inn RoomComfort Inn RoomComfort Inn RoomComfort Inn RoomComfort Inn RoomComfort Inn RoomComfort Inn RoomComfort Inn PoolComfort Inn MeetingComfort Inn MeetingComfort Inn RestaurantComfort Inn RestaurantComfort Inn SuiteComfort Inn Health ClubComfort Inn Other Images Powered by VFM Leonardo Nearby East Windsor Hotels More Nearby Hotels Red Roof Inn EnfieldBaymont Inn & Suites East WindsorEnfield InnHampton Inn & Suites EnfieldMotel 6Comfort Inn & SuitesDays InnDays Inn BerlinDays Inn ChicopeeEcono LodgeEcono LodgeHartford Hotel & SuitesHoliday Inn ExpressMotel 6Quality InnQuality Inn CromwellSuper 8 MotelSuper 8 MotelTravel Inn MotelDays Inn Holyoke Hoteliers! Is your listing up to date? With over 130,000 hotels in our database, no other source compares to our depth of information. Click here to review and be sure the travel professional knows your hotel's latest details.