TODAY's CASES:

• Oahu Hawaii Shrimp Trucks
• Maple Vinegar
• Dairy Treet Ranch Burger

North Shore Oahu Hawaii Shrimp Trucks From: Nancy Sent: Saturday, January 10, 2015 2:58 PM To: phaedrus@hungrybrowser.com Subject: Oahu's Hawaii Northshore Shrimp Trucks Hello Phaedrus, My name is Nancy and this was my first visit to Hawaii & the island of Oahu in Sept 2014. We stayed in the North shore area, and my family & I loved it. What a fabulous place! I could have easily slipped back into island life on North shore. I think we tried almost every shrimp truck on the North shore. I would love to have a recipe for the garlic shrimp and also the coconut shrimp. It was truly delicious and the shrimp were larger than king sized. It was served with a scoop of rice and coleslaw. I had lived in the Virgin Islands in the 1990's, and I loved it and the slow pace. People take time to talk, visit, be helpful and enjoy life. If there could be a heaven on earth (temporary:)) The islands are my idea of it. Such beautiful places, so refreshing, the water sparkling, with shades of blue and aqua, a gentle breeze to see palm trees swaying, and the lizards enjoying papayas or mangoes along with the birds who came to peck the fruit on the trees. If you have never been there I would suggest a trip. Thank you so much for the opportunity to request these recipes. I hope you'll be able to help me and if not I still thank you for your efforts. Best regards, Nancy Hi Nancy, Try these: Garlic Shrimp: Hawaiian Garlic Shrimp Hawaiian Style Garlic Shrimp Jones Brand Coconut Shrimp Hawaiian Coconut Shrimp Baked Coconut Shrimp Tastes of Hawaii Phaed Hey Phaed: Please forward this website to Nancy for me. Timm in Oregon Oahu Food Truck Garlic Shrimp Video Maple Vinegar From: Mark Sent: Sunday, January 11, 2015 5:16 PM To: phaedrus@hungrybrowser.com Subject: Maple vinegar Am looking for a "recipe " to make Vinegar out of the end of season maple sap. Years ago vinegar was made of this in Quebec and probably Vt. Mark Hello Mark, Well, the wording of your request led me to look for some sort of traditional recipe to convert maple sap to fermented base to vinegar recipe. However, I had no success at all with that search. I found no mention of it historically or currently. There is a maple vinegar sold in Canada, which you can buy from Amazon.CA . I did find one mention of Native Americans using vinegar made from spoiled maple sap to flavor foods. However, there’s a bit of complexity to all of this. Vinegar is made from twice-fermented sugar. To make vinegar from maple sap or maple syrup, you would first have to ferment the sap or syrup, using yeast to change the sugar into alcohol and make an alcohol-containing base(analogous to wine or beer). Then, you would have to put this alcoholic base through a second fermentation with a different kind or organism in order to turn the alcohol into vinegar. The Native Americans must have just left maple sap exposed to the outside air so that airborne natural yeasts got into it and turned the sugar into alcohol, then continued to let it sit so that other airborne organisms got into it and turned the alcohol into vinegar. They could also have added a bit of the last batch of vinegar to the new one to provide the organisms. You could try making some by exposing maple sap to the air, but it’s rather hit-or-miss unless you add the necessary yeast and organisms yourself. The process can be better controlled and speeded up by adding brewer’s yeast to the sap in the first step, and then adding unprocessed vinegar with live microorganisms in it (or some “vinegar mother” – sort of like sourdough “starter”) to the alcoholic base for the second step. I could not find a specific recipe for doing this, but this is the way it’s done. I did find some recipes for making maple vinegar, but these recipes call for adding rum (more alcohol to ferment into vinegar) in the first step, and adding “’live’ vinegar” or “vinegar mother” (as a source of the microorganisms to then turn the alcohol into vinegar) in the second step. See the recipes: Homemade Maple Syrup Vinegar Making Vinegar at Home DIY Maple Vinegar Phaed Dairy Treet Ranch Burger -----Original Message----- From: Febie Sent: Tuesday, January 13, 2015 7:47 AM To: phaedrus@hungrybrowser.com Subject: Ranch Burger Hello, I have been looking for the recipe from a place in Rocky Ford Colorado called "John's Dairy Treet" that made these "ranch burgers" that were made of loose meat cooked/steamed in pickle juice, etc. They were ever so tasty and I have tried and tried to duplicate that taste but it's not ever the same… Plus the way the meat was cooked it crumbled very finely. Not chunky. (If you can help I would be forever grateful to you) Febie Pueblo, CO Hello Febie, Sorry, I had no success with this. I'll post this on my site in case a reader can help. Phaed From the description it may be a variation (of which there were many) of the Maid Rite burgers that were popular in the Midwest. If I remember correctly the company started in the mid 1920's. You'll find many unofficial (copycat) recipes for their burgers on the internet. Here are a couple of recipes from my files. Timm in Oregon Old Fashion Maid Rite Burger Burger clone not official recipe Ingredients: 1 pound ground beef 1/2 cup onion, diced 2 teaspoons seasoned salt 1 clove garlic, minced 2 tablespoons prepared yellow mustard 4 tablespoons dill pickle juice Hamburger buns Dill pickle chips Instructions: Place all of the ingredients in the steamer top of double boiler, cook until the crumbly stage. Place ice cream scoop size of meat and place on soft hamburger bun, garnish with 2 dill pickle chips. ------------------------------------------------------------ Loose Meat Burger Ingredients: 1 pound ground beef, 93% lean 1 cup yellow onion, chopped 3 tablespoons brown sugar 1 tablespoon ketchup 2 tablespoons yellow mustard 3 tablespoons dill pickle juice 6 to 8 Hamburger Buns Dill pickle chips Instructions: Whisk together the brown sugar, ketchup and mustard; set aside. Brown the meat with the onion in a nonstick skillet; do not rinse or drain. Add the pickle juice to the meat, cover, and simmer for about 5 minutes, stirring once. Remove the lid and add the remaining ingredients; simmer for about 3 minutes while constantly stirring. Serve on buns, topped with dill pickles.