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Anthony Theobald
  • 67, Male
  • Midland, MI
  • United States
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Anthony Theobald added 2 discussions to the group Veal Recipes
9 hours ago
Anthony Theobald added a discussion to the group A Seafood Symphony
Servings: 6 to 8 appetizer servings Ingredients: 3 lb (1.5 kg) mussels 1 tbsp (15 mL) extra-virgin olive oil 1 leek (white and light green parts), thinly sliced 2 cloves garlic, minced 1/4 tsp (1 mL) each salt and pepper 1 bottle (341 mL) wheat be...
9 hours ago
Anthony Theobald added a blog post
Just curious about pizza restaurants. I am so sick of the chains and their crappy product. It's been many years since I lived in Windsor,CT but I always thought that the Wilson Pizza Palace there was one of the best I ever ate. Several sources tel...
17 hours ago
Cook Time: 1 hour, 10 minutes Ingredients: * Polenta: * 4 cups water * 1 teaspoon salt * 1 cup yellow cornmeal * 1/4 cup freshly grated Parmesan cheese * 2 Tablespoons butter * 1/4 teaspoon pepper * . * Lasagna: * 2 Tablespoons olive oil * 1/2 po...
19 hours ago
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yesterday

Profile Information

What makes me a Foodie?
I cook, I'm an "eater!", I'm a gourmet, I love dining, I like wine
About Me:
Retired Chef and former owner of The Glen Lake Inn restaurant in Maple City, Michigan.Specialized in German food. 1 lb Whitefish fillet was a house specialty.Used to freak out our customers with a diverse set of specials(IE:Spring Rolls,Chicken McNougats(sic)and whatever else would float our boat)

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Anthony Theobald

Pizza Joints!!!

Just curious about pizza restaurants. I am so sick of the chains and their crappy product. It's been many years since I lived in Windsor,CT but I always thought that the Wilson Pizza Palace there was one of the best I ever ate.
Several sources tell m that they moved from their original location near the Bissel Bridge to the former Mc Donalds on Windsor Ave.
Comments I have read say that it is still the "best" Pizza in New England.
Would love to hear from all of you; your nominations for the best… Continue

Posted on November 5, 2009 at 2:24pm —

Anthony Theobald

CONSUMERS' CHOICE IN CHAINS: BURGER CHAIN RANKINGS:From Restaurants & Institutions Magazine

Which ones do you frequent ? Culver's is local for us and we like it

Overall Score Atmos-phere Cleanli-ness Conven-ience Food Quality Reputa-tion Menu Variety Service Value
1. In-N-Out Burger 71.2 61% 70% 62% 83% 84% 44% 77% 73%
2. Red Robin 62.6 71 69 47 75 69 69 65 45
3. Culver's 61.6 58 65 53 75 70 64 63 46
4. Fuddruckers 57.3 69 61 40 74 69 60 54 42
5. Whataburger 53.6 39 49 53 64 61 50 51 50
6. Sonic 51.9 43 41 58 53 54 61 55 49
7. Wendy's 51.5 35 45 54 58 57 53 45 54
8. Jack in the Box 47… Continue

Posted on October 29, 2009 at 8:40pm —

Anthony Theobald

Muffins-A heaven sent gift

Found this site and fell in love again


http://www.muffinrecipes.net/

Posted on October 21, 2009 at 12:48pm —

Anthony Theobald

Another source for hot stuff.

Anothe Pepper Belly Temple

These guys have some incredibly spicy stuff; including a hot sauce containing the Ghost Pepper. This is reputedly the hottest pepper in the world. I'll pass on it , but others may be intrigued.

http://www.rojosgourmet.com/

Posted on September 10, 2009 at 4:00pm —

Anthony Theobald

A must read for anybody who enjoys using fish sauce.

This is from Viet World Kitchen.
Go to the information at www.vietworldkitchen.com/blog/2009/09/viet-huong-3-crabs-fish-sauce-tasting.html for a complete discussion of 3 Crabs different fish sauces.
Interesting at a minimum.

Posted on September 9, 2009 at 1:29pm —

Comment Wall (6 comments)

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At 7:23pm on November 4, 2009, Valerie Lavagnino Reeves said…
That sounds awesome!!! Can't wait to make it! Thanks so much for sharing! Also, you probably already knew the name, but wanted to let you know that I found my Oma's origional recipe for Westfalishes Blindhuhn. Let me know if you'd like it, I'm happy to share. Hope you're having an epicurific day! :)
At 3:56pm on November 3, 2009, Valerie Lavagnino Reeves said…
Sorry it's taken me so long to write back to you...computer problems. Actually I'm enjoying my first plate of Escargot in Monmart, Paris France in that photo. THAT was fun! I see that you specialize in German food! Das ist Goot! My Oma was from Bremen Germany, and used to make the best pear, white bean, and sausage stew. it's always so difficult for me to find German food, I love it so much especially spetzle, and roladen. (know a good recipe for Roladen?
At 7:45pm on October 21, 2009, Agent Nancy gave Anthony Theobald a gift
Thanks Anthony for all your great contributions to our Community. I enjoy your posts and fabulous recipes.
From the Gift Store
At 10:34am on June 18, 2009, J. Michael Wheeler said…
Hi Anthony,
We featured your recipe for “Braised Mustard Greens” on Dancing Spoon Magazine and we got a new comment from “midwesthousewife.”

Comment:

Did I miss something in this recipe? You mention chard, or substituting mustard greens. Then later you say to add mustard (??). Also, add coconut milk. How much? Shoot, I was wanting to make this for dinner tonight, but don't know what is intended with the milk and mustard, and I am not a good enough cook to risk winging it for my picky teenagers.

You can respond to her at Braised Mustard Greens.

I know she'd appreciate it!
At 1:38pm on April 30, 2009, Bonnie A. Westley said…
Anthony, "texican" and gourmet don't exactly go together. I'll see what I can do.
At 5:43pm on February 24, 2009, Gavan Murphy said…
Wish I did. Now I will have to investigate!
 
 
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