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Date sent: Thu, 13 May 1999 22:54:09 -0700
From: JT
To: phaedrus
Subject: Math question
> Unc:
>
> Since you were so great the last time I had a question I thought I would
> try you again only this time in the Math Sciences not cooking.
>
> I went out to the farmers Co Op the other day and bought a 32 gallon
> garbage can of rabbit manure. They charged me $2.00 stating that the 32
> gallons was 1/4 of a cubic yard which sells for $8.00 per yard thus the
> $2.00. I have no problems with the money but I was wondering about the
> math. How many gallons are in a cubic yard. I have looked in several
> reference books that I have and find no listing of cubic yards to
> gallons.
>
> Thanx again and keep up the good work.
>
> JT
>
Hi JT,
Okay, lessee....
From the Almanac:
- 1) There are 27 cubic feet in 1 cubic yard
- 2) There are 1728 cubic inches in 1 cubic foot
- 3) There are 67.2006 cubic inches in one dry quart x 4 = 268.8 cubic inches in a dry gallon.
This gives us all we need to calculate it:
27(cubic feet in 1 cubic yard) times 1728 (cubic inches in 1 cubic
foot) tells us that there are 46656 cubic inches in one cubic yard.
Using dry measure and dividing 46656 cubic inches in a cubic yard by 268.8
cubic inches in a dry gallon, we get 173.57 dry U.S. gallons in a cubic yard. Divide that by four, and you get 43.39 gallons in 1/4 cubic yard.
The url listed below has a great converter that will do all this math for you:
Metric Conversions Site>
The math doesn't match up with what you were told at the co-op. Looks to me like you were shorted 11.39 gallons.
Phaed
From: Naoj
Date sent: Tue, 4 May 1999 15:47:58 EDT
Subject: Honey Mustard Salad Dressing
To: phaedrus
> Dear Phaed,
>
> Do you have any recipes in your files for honey mustard salad dressing.
> It always tastes so good in restaurants, but the ones in the stores
> can't compare. The only solution is to make your own. Can you help?
> Thanks a lot. This is a great website.
>
Hi,
Yes, I have several. Try the below recipes.
Phaed
Honey-Mustard Salad Dressing
Ingredients :
1 1/2 c. mayonnaise
1/4 c. sugar
1/4 c. honey
1/8 c. prepared mustard
1/8 c. vinegar
1/2 tsp. dehydrated minced onion
1/2 tsp. dehydrated chopped parsley
1/2 c. oil
Preparation :
Combine everything except oil. Then blend oil. Chill 1 hour
before serving. Makes 2 cups.
----------------------------------
Honey Mustard Salad Dressing
Ingredients :
1/2 c. honey
1/2 c. tarragon vinegar
1 1/4 tsp. salt
1 1/4 tsp. dry mustard
3/4 tsp. curry powder
1 tbsp. minced onion
Scant c. oil
Preparation :
In medium bowl, blend together honey, vinegar, spices and
onion; slowly beat in oil. Makes 1 pint.
----------------------------------
Honey Mustard Salad Dressing
Ingredients :
3/4 c. salad oil
1/4 c. vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash ground pepper
1/2 c. honey
1/2 tsp. celery seed
Preparation :
Combine salad oil, vinegar, salt, sugar, paprika, dry mustard,
pepper, honey and celery seed in a glass jar with a tight fitting
cover. Blend by shaking well. Chill at least 1 hour or more.
----------------------------------
Honey Mustard Salad Dressing
Ingredients :
2/3 c. mayonnaise
1/4 c. honey
1/4 c. vinegar (or less)
3/4 c. salad oil
2 tbsp. dry mustard
Pinch of salt
1 tbsp. chopped parsley
1 tbsp. chopped onion
Preparation :
Blend all ingredients well in a blender.
----------------------------------
Honey - Mustard Salad Dressing
Ingredients :
1/2 c. honey
2 c. mayonnaise
1/4 c. Country Dijon mustard
1/2 tbsp. salt
1/2 tsp. cinnamon
1/4 c. cider vinegar
Preparation :
Whip together and refrigerate.
----------------------------------
Honey Mustard Salad Dressing
Ingredients :
1 c. mayonnaise
6 tsp. sweet honey mustard
4 tsp. honey
4 tbsp. apple cider vinegar
1 tbsp. oil
1/4 tsp. dill weed
2 tbsp. milk
Preparation :
Mix all together. Dressing has a delicious mild flavor.
----------------------------------
Honey Mustard Salad Dressing
Ingredients :
2/3 c. sugar
1 tsp. dry mustard
1 tsp. paprika
1 tsp. celery salt
1/2 tsp. salt
1/3 c. honey
5 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. grated onion
1 c. salad oil
Preparation :
Blend all ingredients until smooth.
> Date: Wed, 10 Jun 1998 05:45:48 -0400
> From: Reverend Tim
> To: phaedrus
> Subject: Re: Hotcakes
> Hi Uncle Phaedrus,
> Can you tell me the origin of the saying "selling like hotcakes"?
> Thanks.
> -Reverend Tim
>
Dear Reverend Tim,
The phrase "selling like hotcakes" dates back to county fairs in the
19th century. In those days before hot dogs and corn dogs and ice
cream, and cotton candy, hotcakes were a big seller at the food
vending booths at fairs, selling as fast as they could be cooked.
That's how the term was originally applied - to mean that the demand
for something was so great that it was selling as fast as it could be
made.
According to "The Dictionary of Cliches" by James Rogers, an early
use of the phrase was by O.J. Victor in "The History of the Southern
Rebellion"(1860) in which he said "Revolvers and patent firearms are
selling like hotcakes."
- Unc
From: Sandra
To: phaedrus
Subject: Questions regarding NaOH.
Date sent: Sun, 7 Jun 1998 16:03:41
> Dear Phaedrus:
>
> I'd like to make traditional German Pretzels - or Brezeln - as we say.
>
> The recipe requires them to be dipped into a NaOH (Sodium Hydroxide)
> solution - which I do have.but, the label on the container says that it
> is poisonous??????
>
> In Germany, Brezeln have been made this way for a long time, however I'm
> interested to find out more about this mysterious ingredient. What
> exactly is it, how does it react with your body,
> how is it made or extracted, are there any allergic reactions possible
> and.is there anything that I could use as a substitute?
>
> I'm very curious to see if you have an answer to any of the above.
>
> Thanks a lot.
> Sandra
>
Dear Sandra,
Sodium hydroxide is lye. It is very caustic and it was used as
a drain cleaner before Drano and Liquid Plum'r came along.
It is a base or" alkali", which is the opposite of an acid.
There is a substitute for it in making pretzels:
5 teaspoons baking soda in 4 cups water. Do not use an aluminum pan,
as the alkaline solution will react with it. Bring the solution to a
boil and then dip your pretzels into it with a slotted spoon for
about 1 minute, or until they float. Then put them on your greased
baking sheet.
Lye has been traditionally used in Germany, but baking soda is a lot
safer. Both are alkaline, but baking soda is much less caustic, so
you won't hurt yourself if your solution is a little too strong.
Baking soda is not poisonous. While the concentration of lye used in
the traditional German method is probably not usually harmful when the
pretzel cook is experienced, it would be better to be safe than sorry.
Thanks for writing,
Phaed
From: Linda
To: phaedrus
Subject: Butter Brickle Ice Cream
Date sent: Sat, 24 Jul 1999 13:11:37 -0400
> I have been searching for a recipe for butter brickle ice cream. I have
> been searching for a recipe for this for awhile, but with no success.
> The ice cream does not have nuts, whole or chopped, in it. It was always
> available in stores and at ice cream fountains in the midwest when I was
> growing up, but people living there still say they don't even find it in
> grocery stores anymore. I moved from the midwest to the south over
> twenty years ago and have never seen it in this part of the country as
> long as I have been living here.
>
> Thanks!
>
Hi Linda,
Here are three recipes. The first is completely made from scratch.
The second uses butter brickle candy, and the third uses Heath
bars. I hope one of them is what you are looking for.
Phaed
Old Time Vanilla (base for butter brickle ice cream)
In a large mixing bowl whisk two eggs*, add 1 can
of sweetened condensed milk and whisk together until
thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup
brown sugar and again mix thoroughly. Don’t pack the
brown sugar into the measuring cup, let it stay loose
just as it comes out of the box. Then add 1 pint of
heavy whipping cream, 1 1/2 cup of half and half,
1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract.
Don’t forget to age the mix for four hours before freezing.
*If you are concerned about the possibility of Salmonella
from uncooked eggs, substitute an equivalent amount of Egg
Beaters.
Mother Lode Butter Brickle
This ice cream uses Old Time Vanilla for a base mix. Make the
brickle first. The butter brickle is folded into the ice cream
after it is frozen. The butter brickle is prepared as follows.
Lightly grease a large cookie sheet and then melt 4 tablespoons
of butter in a saucepan. Then add 1/2 cup sugar and 1 tablespoon
water and bring to a boil. Continue heating with constant stirring
until the preparation reaches 300°. Remove from heat.
Spread on the cookie sheet and when cool break into small pieces.
Fold this preparation into the ice cream when frozen.
--------------------------------
Butter Brickle Ice Cream
Ingredients :
4 eggs
1 c. white sugar
1 c. brown sugar
Dash of salt
1 pt. whipping cream
2 tbsp. vanilla
1 pkg. Bits O Brickle (or other butter brickle candy of your choice)
Milk
Preparation :
Beat eggs well. Add sugars and the dash of salt, beating until
light and thick. Add whipping cream slowly. Add vanilla and
Bits O Brickle. Mix until blended. Pour in freezer canister.
Fill to fill line with milk. Insert paddle and top with lid.
Freeze according to manufacturer's directions. Makes 1 gallon.
-----------------------------------
Butter Brickle Ice Cream
Ingredients :
2 c. sugar
5 eggs
1 tsp. vanilla
2 1/2 pints whipping cream
2 pints of 1/2 and 1/2
5 Heath candy bars
1 quart 2% milk
Ice and salt for ice cream freezer
Preparation :
Mix eggs, vanilla and sugar in large bowl. Add whipping cream
and half and half until well blended. Crush Heath bars with hammer
while still in package. Add crushed candy to mixture and pour into
ice cream freezer. Add 2% milk to fill line freeze and enjoy!
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