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----- Original Message -----
From: Cljonesrun
To: phaedrus
Sent: Sunday, March 09, 2003 10:49 PM
Subject: I am looking for J alexander's wild rice with orzo recipe. Can you
help?
>
>
Hello Jones,
Yes, I can. See below.
Phaed
Orzo And Wild Rice Salad (J. Alexander's) - Salads
Serves 4
Ingredients: 2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoond diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil
Dressing: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon French's dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste
Instructions:
For dressing: Dissolve vinegar, lemon juice, garlic
and sugar with a hand whip (three minute stirring). Fold in the
mustard, basil, salt and pepper. Slowly add oils, while whisking
vigorously. Refrigerate. Place all other ingredients in a mixing
bowl and mix well. Serve ice cold, 38-40F. Shelf life mixed is two
hours.
----- Original Message -----
From: Joanne
To: phaedrus
Sent: Monday, March 10, 2003 3:48 PM
Subject: Caraway rye bread
First of all I love your site. I am looking for a simple caraway
rye bread receipe. I have tried 2 now and ended up throwing it
all away. HELP? Thanks...... Joanne
Hello Joanne,
Have you tried the one below?
Phaed
Caraway Rye Bread
Ingredients:
a.. 5-5 1/2 cp flour
b.. 2 pkg quick rise yeast
c.. 1 1/2 cp water
d.. 3 T shortening
e.. 1/4 cp sugar
f.. 2 t Salt
g.. 1 cp room temp beer
h.. 1 egg
i.. 3 + 1 T caraway seed
j.. 2 cp rye flour
k.. 1 beaten egg
DIRECTIONS Combine 2 1/2 cp flour and yeast. Heat water, shortening,
sugar and salt to 120-130 degrees and shortening is almost melted.
Stir constantly. Add to flour mixture, add beer and egg. Beat with
mixer on low speed for 30 sec. Beat on high for 3 min. Stir in 3 T
caraway seed and rye flour. Work in remaining flour stirring and
kneading. (Knead 6-8 min) Shape into a ball, place in lightly greased
bowl. Cover and let rest 10 min. On floured surface, divide dough in
half. Shape into 10x3 1/2 in loaf. Let rise 30 min. Slash 4 times
diagonally. Brush with caraway and egg. Bake (375) 25-30 min.
----- Original Message -----
From: Bafon
To: phaedrus
Sent: Monday, March 10, 2003 7:26 PM
Subject: Original Boston Creme Pie Receipe- Frisbie Pie Company
> My Aunt has been looking for this receipe for a very long time,
> I hope you can help her.
>
> Thank you
Dear Bafon,
Let's not get confused, now. The dessert that we call "Boston Cream Pie" was
not invented by the Frisbie Pie Company. The pie or rather cake, had been
around since colonial days, when it was called a "pudding cake". The Frisbie
company didn't even name it "Boston Cream Pie." The name "Boston Cream Pie"
first appeared in print in the New York Herald in 1855. William Russell
Frisbie didn't start the Frisbie Pie Company until 1871. I could not locate
Frisbie's recipe, but the one below has as good a claim to being a duplicate
of the "original" as any recipe for Boston Cream Pie does.
Phaed
Boston Cream Pie (Cake)
Sponge Cake Recipe
3 tablespoons (37 grams) clarified butter
1 teaspoon (4 grams) pure vanilla extract
4 large eggs
1/2 cup (l00 grams) granulated white sugar
1/2 cup (50 grams) sifted cake flour
1/2 cup minus 1 tablespoon (50 grams) cornstarch
(To make clarified butter take 4 tablespoons unsalted butter and put into a
heavy saucepan. Melt the butter over medium heat, partially covering to
prevent splattering. When the butter looks clear, cook uncovered, watching
carefully until the solids drop and begin to brown. Pour immediately
through a fine strainer or a strainer lined with cheesecloth.)
Preheat oven to 350 degrees F (177 degrees C). Grease and line bottom of
a 9 inch (23 cm) cake or springform pan with parchment paper, and then
grease and flour again (or spray with Baker's Joy).
Warm the clarified butter until almost hot (110 degrees F). Add vanilla
extract and keep warm.
Meanwhile in a small bowl sift together the flour and cornstarch. Set
aside.
In a large mixing bowl set over a pan of simmering water heat the eggs and
sugar until just lukewarm, stirring constantly to prevent curdling. Transfer
mixture to bowl of electric mixer and, using the whisk attachment, beat the
mixture on high speed for five minutes or until tripled in volume.
Whisk about one cup of the egg mixture into the clarified butter to lighten
it.
Sift 1/2 the flour mixture over the remaining egg mixture and fold it in
gently with a rubber spatula until the flour is fully incorporated. Sift
the remaining flour mixture over the batter and gently fold in until
incorporated. Fold in the butter mixture until just incorporated.
Pour into the prepared pan (it will be about 2/3 full) and bake 25 to 35
minutes or until the cake is golden brown and starts to shrink from the
sides of the pan. Do not open the oven door before the minimum time or the
cake could collapse. Remove from oven and place on wire rack.
Loosen the sides of the cake with a small spatula and unmold at once onto a
lightly greased rack. Reinvert to cool. Trim the bottom and top crust and
sprinkle the syrup evenly on both sides.
Store the cake (without syrup) two days at room temperature or two months
frozen. After adding the syrup the flavors ripen and the moisture is more
evenly distributed one day later. The completed cake can be refrigerated up
to five days and frozen up to two months. Syrup can be refrigerated for one
month in an airtight container.
-----------------------
Vanilla Custard Filling:
1 1/3 cups (320 ml) milk, divided
1/3 cup (66 grams) granulated white sugar
2 tablespoons cornstarch
1 tablespoon (14 grams) all purpose flour
1 large egg
1 large egg yolk
1 tablespoon (14 grams) unsalted butter
1 teaspoon (4 grams) pure vanilla extract
In a medium saucepan over low heat, combine l cup (240 ml) milk and the
sugar and bring it to a slow boil. Set aside.
In a small bowl, combine the cornstarch and flour. Gradually stir in the
remaining 1/3 cup (80 ml) milk, whisking until very smooth. Then whisk in
the whole egg and egg yolk. Add to the hot sugar/milk mixture. Bring this
to a boil on low heat, whisking constantly, until the mixture is thick and
smooth. Cook 30 to 45 seconds after the mixture reaches a boil, stirring
gently with a wooden spoon to prevent scorching.
Remove from the heat and stir in the butter and vanilla. Press a piece of
buttered waxed paper onto the filling to prevent a skin from forming.
Refrigerate until filling is chilled.
------------------
Chocolate Icing:
1 ounce unsweetened chocolate, coarsely chopped
1 ounce semisweet chocolate, coarsely chopped
1 1/4 (143 grams) cups sifted confectioners' sugar
3 tablespoons boiling water, plus a few extra drops for thinning glaze
1 tablespoon light corn syrup
1/2 teaspoon pure vanilla extract
Chocolate Icing Insctructions:
Place the chocolate in a medium stainless steel mixing bowl placed over a
saucepan with simmering water. Melt slowly. Remove bowl and add sugar
alternately with hot water, four parts sugar to three parts water, beating
well after each addition.
Beat in corn syrup and vanilla. Icing should be pourable, the consistency
of chocolate syrup. If too thick, add a few drops of boiling water until
the desired consistency is reached. The frosting will thicken as it cools.
If you are making it ahead of time, place the bowl over a saucepan of
simmering water to keep warm.
-----------------
To Assemble the Boston Cream Pie:
1. Divide sponge cake horizontally into two layers. Set the bottom layer
cut side up on a serving plate. Cut 4 strips of waxed (parchment) paper,
each 4 inches wide, and slide under edge of the cake to keep plate clean
while you frost.
2. Cover cake with 1/2 inch layer of custard. Then put second layer of
sponge, cut side down. Then, holding the bowl with chocolate icing about 10
inches over center of cake, pour on the icing. Using a 10 inch metal
spatula, quickly ease frosting to edges of cake. Allow it to drip randomly
down the sides; frosting will set almost immediately.
3. If not using chocolate glaze then simply dust with confectioners' sugar.
Store uncovered in refrigerator for 15 to 20 minutes to set. If you wish,
the cake can be made ahead and refrigerated up to 8 hours before serving.
Remove 1/2 hour before serving. Leftover cake should be stored in the
refrigerator, loosely covered with tin foil. The cake will keep up to three
days.
----- Original Message -----
From: Judy
To: phaedrus
Sent: Monday, March 10, 2003 9:46 AM
Subject: Origin of Amish Whoopie Pies
Dear Sir:
I have been trying to find the origin of the Amish Whoopie Pie without
success. I need this information just as soon as possible. If you can
help, I will really appreciate it. Thank you for your time.
Sincerely,
Judy
Hello Judy,
I'll be happy to share what little information about it that I have with you.
First, it's a Pennsylvania Dutch confection, not strictly an Amish one. All Pennsylvania Dutch are not Amish.
From "The Dictionary of American Food and Drink" by John F. Mariani:
"According to cookbook author and Pennsylvania restaurateur Betty Groff, whoopie pies may have originated
with mothers who used leftover batter from more traditional cakes to make little cakes for their children.
The origin of the name is obscure, perhaps simply related to the whoop of joy uttered by children on receiving
such an unexpected sweet."
That's all I have, Judy.
Phaed
----- Original Message -----
From: phaedrus(?)
To: phaedrus
Sent: Sunday, March 09, 2003 10:00 PM
Subject: Drug resistant bacteria
> Can pathogens become resistant to the antibiotic effects of
> botanicals like garlic, essential oils, etc., like they get
>resistant to drugs?
>
>
Hello P.,
I can't say anything about "essential oils" because I know nothing about
which ones you mean or what their manner of action, if any, might be as
an antibacterial. However, I can comment on garlic.
The antibacterial agent in garlic is allicin. Studies have shown that
allicin works by blocking certain groups of enzymes. In the garlic plant,
allicin, which is created when garlic cloves are crushed, protects the plant
from soil parasites and fungi and is also responsible for garlic's pungent
smell. Research shows that allicin's antibiotic effect works by blocking two
groups of enzymes, cysteine proteinases and alcohol dehydrogenases.
Cysteine proteinase enzymes are among the main culprits in infection,
providing infectious organisms with the means to damage and invade tissues.
Alcohol dehydrogenase enzymes play a major role in these harmful organisms'
metabolism and survival. Because these groups of enzymes are found in a wide
variety of infectious organisms such as bacteria, fungi and viruses, this
research provides a scientific basis for the notion that allicin is a
broad-spectrum antimicrobial, capable of warding off different types of
infections.
One study said:
"The role of allicin in warding off infection may be particularly valuable
in light of the growing bacterial resistance to antibiotics. It is unlikely
that bacteria would develop resistance to allicin because this would require
modifying the very enzymes that make their activity possible."
That said, there are a couple of things to keep in mind here:
1) Since not all microbes use those two enzymes, allicin is not effective
against all disease-causing microorganisms. While an individual microbe
strain might not develop resistance to allicin, that would not stop another
one that does not use the two enzymes from becoming a major disease. It also
does not stop new microbes from evolving which do not use the enzymes and
are therefore not susceptible to allicin.
2) Relative strength: One penicillin tablet twice a day is a common dosage
for penicillin. Garlic is a much weaker antibiotic by weight. You might not
be able to ingest as much garlic as it would take to replace two penicillin
tablets. The study cited above merely shows that it works as an
antibacterial; it does not show relative effectiveness as compared to
antibiotics like penicillin. If garlic were effective in small doses, then
it would have been in widespread use long before now, and there would have
been no need to develop penicillin and all the rest.
Phaed
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