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PW
World - International Travel, Film, and Food ezine
Issue
24 - March 2001
In
this issue:
Foreign
Film Review: Delicatessen
 |
Delicatessen
(French with English subtitles) is a postapocalyptic film set
in a dark and gloomy building where the landlord operates a delicatessen
from the ground floor. Since the war there are no cattle or other
meat sources, but the butcher-landlord somehow keeps his customers
coming back. Could it have something to do with the tenants that
keep mysteriously disappearing? The new tenant who's got the hots
for the butcher's nearsighted daughter, better'd be on his guard!
Delicatessen is full of funny vignettes, slapstick gags, and a
load of weird and winy characters. It's not much of a story, but
it comes from a wild imagination with great visuals; certainly
nothing like you've ever seen before! 95
minutes, Rated R, 1991
|
Travel
Tips: Traveling
with Your Pet
Many vacationers
would love to take their pets with them, but are not sure of the restrictions.
Vacationing with your pets can be extremely rewarding if you just make
a few preparation. If your pets will be staying in your room, ask the
following questions when making reservations:
-
Do you accept
pets?
-
Are there
any pet fees or deposits? per pet or per room? daily or one time only?
-
Are there
any areas in the hotel that I can't go with my pet?
-
Do you offer
anything special for pets? (There are 5 star resorts that offer pet
sitting, pet walking, welcome gifts and room service items.)
And here are some
tips to help you prepare for the trip with your pet:
- Find a good veterinarian
at your destination before you go.
- If you have long layovers
(more than two hours) check your pet to that destination and pick
it up. Many European airports allow you to walk your pet inside on
a leash.
- Make sure your pets have
ID tags on at all times. Include your contact info.
- It's easy to put a stubborn
dog in its kennel by backing it in.
- Your pet may need a health
certificate from your vet for certain locations.
- Here's a free listing
for lost and found pets and other items worldwide.
Say
What?!: Sloppy Slogans
It's always fun
to see what kind of slogans marketers come up with. They range from sentimental,
to assertive, to comedic. But nothing comes close to the fun we have reading
slogans that have been translated into another language without sufficient
research. Here are a few more examples of sloppy slogans:
- Braniff's slogan "Fly
in Leather," came out in Spanish as "Fly Naked."
- Coors' "Turn It Loose,"
in Spanish, means "Suffer From Diarrhea."
- Frank Perdue's "It takes
a tough man to make a tender chicken," sounds interesting in Spanish:
"It takes a sexually stimulated man to make a chicken affectionate."
- Vicks introduced its
cough drops in Germany before they knew that the German pronunciation
of v is f - making Vicks the equivalent of "sexual penetration."
- Puffs tissues tried later
to introduce its product, only to learn that "Puff" in German is a
colloquial term for a whorehouse.
Good luck to all
international marketers. It must be harder than it looks!
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Women's
Rights: Afghan Women's Mission
Founded and administered
by the Revolutionary Association of the Women of Afghanistan (RAWA), Malalai
Hospital was opened in 1986 in Quetta, Pakistan for the purposes of providing
health care to a large Afghan refugee population. It served some 400 patients
per day and developed a reputation of being one of the best hospitals
in the area.
Though the Hospital
was closed in 1996, RAWA has continued to assist the expatriate refugee
population as well as the people inside Afghanistan through their mobile
medical teams. These teams are able to provide education, assess health
needs, distribute medical supplies to those who need it, and provide medical
care in the field. Unfortunately,
the resources of mobile RAWA teams are insufficient to keep up with demand.
It was in response
to this that the The Afghan Women's Mission was founded. One of the primary
goals of The Afghan Women's Mission is to raise the funds required to
reopen and run the Malalai Hospital. They rely on ordinary people like
yourself to help build and sustain programs like the Malalai Hospital.
For more details,
please visit the Afghan
Women's Mission.
Mangia!:
Queen's Birthday Cake
(a.k.a. Konigen
Geburtstag Torte or Krunz Torte, Crown Cake)
This large, very
rich, almond-flavored cake was made only for very special occasions, when
there would be a gathering of the family. Tradition says that these cakes
were made in Germany and the Netherlands on royal birthdays.
Grandma Block
used a very large spring-form pan to bake her double-recipe cake in; inverting
it to cool. After removing the sides of the pan, she split the cake horizontally
into 3 layers, and put them together with very generous amounts of a creamy,
almond-flavored filling. The topping was a buttery caramel mixture with
ground almonds.
- 7 egg whites
- 5 egg yolks
- 1 C. fine granulated sugar
- 1 C. flour, (sifted before
measuring)
- Flavoring to taste (vanilla
is fine)
- Cream of tartar, scant
1/3 tsp.
- Beat yolks till thick,
set aside.
- Add a pinch of salt to
the whites and whip to a foam.
- Add the cream of tartar
and whip until very stiff.
- Then add sugar and mix
well.
- Beat in yolks.
- Add flavoring.
- Add the flour last, and
fold lightly.
- Bake in tube pan or spring-form
pan in a moderate oven from 40 to 60 minutes.
- Invert to cool. This is
important, as if it is cooled right-side up it will "fall".
FILLING for QUEEN'S
CAKE
-
1 1/2 C.
milk
-
1/2 C. sugar
-
1/4 C. flour
or 2 1/2 TB cornstarch
-
3 to 4
well-beaten egg yolks, or 2 eggs and 2 yolks
-
Flavoring
(a few drops of Almond, Rum, or Vanilla extract)
-
1/2 lb.
butter, room temperature
-
About 1/2
C. ground almonds
- Mix sugar, flour or cornstarch,
and beaten egg yolks in the top of a double boiler (over boiling water,
not in it.) Beat
this mixture until light.
- Add milk gradually.
- Add flavoring. Stir
until well blended.
- Cook, stirring constantly,
until it begins to thicken.
- Remove from heat and allow
to cool to room temperature.
- Beat in butter little
by little.
- Add almonds and mix well.
- When filling is cool,
spread it on the two lower layers, saving the unspread layer for the
top. The filling should be almost 1/2 inch thick. Stack the layers,
then frost with the following caramel-almond glaze.
ALMOND GLAZE
- 1 C. sugar
- 1/2 tsp. almond, vanilla,
or rum extract (More if desired)
- 1 cube butter
- 3/4 C. cream
- 1 1/2 C. chopped almonds
(Grandma usually used less-about 1/2 C.)
- Melt sugar in heavy skillet
and let cook till golden brown.
- Take the pan off the heat.
- Mix in cream and butter
till melted, add extract and nuts.
- Glaze the cake; if too
stiff, add a little bit more cream. Beat well until thick enough to
spread. Spread quickly over cake and let it run down on the sides,
smoothing quickly with spatula.
- Place the cake in a cool
place to "set" before serving.
-Recipe from
Stephen Block, The
Kitchen Project
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