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2017


Pulled Pork in Vinegar

From: tommajean 
Sent: Monday, December 12, 2016 7:03 PM
To: phaedrus@hungrybrowser.com 
Subject: pulled pork

I lost this recipe many years ago and can't remember the exact title.  It is a pulled pork bbq sandwich 
which appeared in the Sunday Parade Magazine about 20 to 30 years ago.  I can't find any archives for 
that time.  It involved par-boiling the pork in vinegar to start and had apple juice in the home made sauce.  
Even with the vinegar, it wasn't a Carolina mustard sauce, it was tart but sweet and had red sauce.  
Just the thought of that sandwich, dripping with coleslaw, makes my mouth water!  Hope you can help.  
Really enjoy reading your site.

Thanks,

Tommajean

Hello Tommajean,

I cannot find a recipe from Parade Magazine or elsewhere that fits your description. Iíll post this for reader input.

Phaed


Buntyn Cafe Roast Beef

-----Original Message----- 
From: Zelda
Sent: Monday, December 12, 2016 11:26 PM
To: phaedrus@hungrybrowser.com
Subject: Buntyn Cafe

I would like to have their roast beef recipe.  Thank you for your help.

Peggy

Hi Peggy,

Sorry, no luck. Buntyn is very secretive with their recipes. I'll post this for reader input.

Phaed


Caramel Flop

-----Original Message----- 
From: Linda
Sent: Monday, December 12, 2016 7:32 PM
To: phaedrus@hungrybrowser.com
Subject: Caramel Recipe Failure

Hello,
Well, here's the deal. I am a member of a Facebook site, entitled 'Recipes 
of North Dakota.' We are having quite a little controversy over the making 
of Christmas Caramels. Several members are reporting total collapse of their 
caramels, dating to the time they began using a glass top stove. The post 
that started it all:
( Looking for help.  I can't seem to make caramel anymore.  I used to make 
really good caramel, but it seems since I got a glass top stove, it's 
impossible.  I've used different pans, different thermometers, different 
recipes, stirring, not stirring.  I'm tired of wasting $$$ of ingredients, 
but can't figure out what's wrong.  Anybody else had this problem?)
  This woman has tried everything, to no avail. So, my question to you and 
your readers is: what laws of physics are in play here? I suggested it was 
caused by the rate at which the caramel reaches the required temp.She has 
used various candy thermometers, pans and temperatures, but cannot seem to 
make a caramel on the new stove. Any insights would be very much 
appreciated! Thank you, Linda 

Hi Linda,

I searched, but could not find any mention of a link between glass stove tops and problems making caramel. I cannot find any mention of anyone else having such a problem. I'll post this, but it will be January before it appears.

Phaed


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