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----- Original Message -----
From: donald
To: phaedrus
Sent: Friday, May 03, 2002 10:22 PM
Subject: honey
looking for a recipe to make a mock honey from white &
green grass clover.
this was my great-great aunts
Hello Donald,
There is a recipe to make mock honey. Apparently the recipe comes from Alaska. It uses red clover blossoms, white clover blossoms, and fireweed blossoms.
The recipe's below. Fireweed is native to Alaska, Canada, and the eastern United States. If you can't get fireweed blossoms, you can substitute red rose petals
or I suppose you could just use the clover blossoms. Be sure that you don't get any green plant material in the honey, as it will ruin the taste.
Phaed
Homemade Honey
3 hours 20 minutes (3 hrs prep, 20 min cooking)
7 eight ounce jars
Update to: eight ounce jars US Metric
10 cups white sugar
1 teaspoon alum
3 cups water
1 cups fireweed blossoms (or red rose petals)
2 cups red clover blossoms
2 1/2 cups white clover blossoms
1 In a large saucepan, bring water, sugar and alum to a boil and
boil for 10 minutes.
2 Take off heat.
3 Rinse off blossoms in strainer and drain well (be sure not to
leave any green parts on blossoms or honey will be grassy tasting).
4 Stir in blossoms and steep for 3 hours.
5 Remove flowers, strain through cheesecloth if necessary.
6 Reheat to a boil, then pour into jars and seal.
----- Original Message -----
From: Cole
To: phaedrus
Sent: Friday, May 03, 2002 4:26 PM
Subject: Filipino Chicken Salad
Dear Uncle Phaedrus,
I had an aunt who used to make a chicken and potato salad that was
pink due to having pickled beets in it. It was wonderful. I think
it was a Filipino recipe because that side of my family is. However,
noone in my family seems to know how to make it. I think it had
Miracle Whip in it. Thanks.
Cole
Hello Cole,
Well, I couldn't find any Filipino recipes like that. I was only able to find two salad recipes with the combination of chicken, potatoes, and beets.
See below. There are quite a few pink potato salad recipes with potatoes and beets, but without the chicken.
Phaed
Russian Potato Salad
6 baking potatoes, cooked & cubed
2 apples, diced
2 carrots, cooked & diced
2 beets, cooked & diced
1/2 lb. green beans, cooked & diced
20-oz.can pineapple slices, drained & diced
32 oz. mayonnaise
8 oz sour cream
2 tbsp. sweet pickle relish
1 whole chicken breast, cooked & shredded
salt and pepper to taste
Mix all ingredients in a large bowl. Chill before serving.
------------------------------------------
Underground Chicken Salad
Ingredients:
4 chicken-breast halves, boneless, skinless
1 cup diced pickled beets
2 cups diced, cooked potatoes (not bakers)
1/2 cup sweet or red onion, minced
1/4 cup chopped dill pickle
1/4 cup mayonnaise
1/4 cup sour cream
Salt and pepper
1 bunch watercress (washed and trimmed)
3 strips bacon, cooked, crumbled
1/4 cup walnut pieces, toasted
Preparation:
In a medium saucepan, place raw chicken and cover with cold water.
Bring to a simmer over medium-high heat, cover and simmer for 8
minutes, just until the meat is opaque and firm.
Remove chicken from pan. Cool.
Dice salad-bar beets or canned pickled beets to make 1 cup. Place
in a small bowl and set aside. Chop cooked chicken into smallish
bite-size chunks. Place in a large bowl. Stir in the cooked potatoes
(red-skins are best for this salad; leave on peel), beets, red or
sweet onion, dill pickle, mayo and sour cream. Add salt unless
potatoes were cooked in heavily salted water and chicken was salted;
grind in black pepper or a mixture of pink, white and green dried
peppercorns.
Line a large platter with watercress. Top with salad, then sprinkle
with bacon bits and walnuts, which have been toasted until crisp and
fragrant in a small, ungreased skillet over medium heat. Serve at
room temperature for best flavor.
Tip: Do not make this salad ahead of time unless you hold out the
diced beets and toss them in at the last minute. Otherwise, the beets'
red pigment will bleed into the dressing.
Yield: 4 servings
Preparation time: 45 minutes (or use rotisserie deli-chicken)
----- Original Message -----
From: Pablo
To: phaedrus
Sent: Thursday, May 02, 2002 7:57 AM
Subject: Information
Hi!!!
that was a fast!!!
Listen the thing is that a short time ago a friend of mine talked
to me about a horizontal barrel smoker made by a japanese friend of his.
He used two 55 gallons barrels, cut the third part of one and added to
the other.
Connected the two barrels using a small pipe, and due to the way it
was built it allows to do hot smoking or cold smoking.
I wanted to find a drawing of something similar and the other
modifications that are nesscesary for the smoker to work plus smoking
times with each type of meat, fish and poultry.
Is it possible to find that information?
Pablo
Hello Pablo,
Well, there is information about building a double-barreled smoker from two 55 gallon drums on this page:
Big Baby Smoker
Be sure to only use drums that contained food. People have been poisoned by smokers made from drums that had contained chemicals.
There's a lot of info about smoking meat and poultry at this site:
Grilling & Smoking
You need to get yourself a good meat thermometer. That's really the only way to tell when smoked meat is done.
Phaed
----- Original Message -----
From: Wendy
To: phaedrus
Sent: Thursday, May 02, 2002 1:43 AM
Subject: Sourdough starter
Dear Uncle Phaedrus:
I want to make a sourdough starter that has potato flakes, flour, water,
yeast, salt and sugar as the ingredients. My question is this: Does it
make any difference what kind of yeast I use?
Will the "rapid-rise" kind work?
Also, what causes some sourdough bread to be coarse, and sort of
"English-muffin" textured?
Thank you for your help!
Wendy
Hi Wendy,
No, quick rising yeast is not suitable for sourdough starters. Use regular active dry baker's yeast.
The things that can cause bread to be too coarse are:
1) The dough was too soft.
2) The dough was too warm during mixing and rising.
3) The rising time was too long.
4) The baking temperature was too low.
5) Too much fat was used in the dough.
Phaed
----- Original Message -----
From: leonard
To: phaedrus
Sent: Friday, May 03, 2002 9:50 AM
Subject: how to prepare tomato paste/sauce
> plse get me info on how to prepare the above and their
> ingredients.
> regards,
> leonard.
Hello Leaonard,
Is the below what you want? Having a good crop of tomatoes this year?
Phaed
Zesty Tomato Sauce
Ingredients :
54 med. tomatoes (36 c. tomatoes, cut up)
Preparation :
Let stand 15 to 20 minutes in colander to drain. In a 10-quart
Dutch oven, combine with tomatoes: 1 1/2 tbsp. salt 1/2 tsp. pepper
Bring to a boil, stirring occasionally. Boil gently, covered, for
1 hour. Stir occasionally. Puree through food mill. Put back in
pan. Add: 3/4 c. parsley 6 cloves garlic, minced 3 tbsp. basil 3
tbsp. oregano 3 tbsp. thyme 3 bay leaves Boil gently, uncovered, 1
1/4 hours or until desired consistency. Put in hot pint jars.
Process 55 minutes or you may freeze. To freeze, cool, put in
containers and freeze.
----------------------------------
Tomato Paste
Ingredients :
8 qt. peeled, cored, chopped tomatoes, about 4 dozen large
1 1/2 c. chopped sweet red peppers (about 3)
2 bay leaves
1 tbsp. salt
1 clove garlic (optional)
Preparation :
Combine all ingredients and cook slowly over low heat for 1 hour.
Press tomato mixture through a fine sieve, add garlic if desired.
Cook mixture slowly until thick enough to round up on a tablespoon
(about 2 1/2 hours). Stir frequently. Remove clove of garlic.
Pour hot mixture into hot Ball jars, leaving 1/4 inch headspace.
Adjust Ball dome lids and Ball bands. Process half pints 45 minutes
in water bath canner. Yields about 9 half pints.
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