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----- Original Message -----
From: Max
To: phaedrus@hungrybrowser.com
Sent: Monday, May 10, 2010 6:10 AM
Subject: belgica tart
Good Afternoon
I am looking for the recipe for a belgica tart and even the internet draws a blank
The base is plain biscuit like - not soggy so obviously baked prior to filling
The filling is custard tart/milk tart made with flour and eggs in appearance but
glossier but not blanc manche like-soggy
And I suspect the filling is prepared on the stove top
The topping is meringue/mousse like covered with biscuit crumbs and chopped nuts
Hope you are able to end my search
Many thanks
Max
Hello Max,
I cannot find anything called "Belgica tart." "Belgica" is the old Latin name for
the European country of Belgium. There are a couple of recipes called "Belgian tart",
but they contain chocolate or cocoa or cheese, which you do not mention. A description
of how the tart looks or tastes is not helpful at this stage in the game. In cases
like this, it is sometimes helpful to go back to the beginning and start with basics:
Where did you have this or hear of it?
Phaed
----- Original Message -----
From: David
To: phaedrus@hungrybrowser.com
Sent: Monday, May 10, 2010 11:11 AM
Subject: recipe
i am searching for a recipe from the Blue Boar Cafeterias in Louisville KY
Specifically the peanut butter pie
it was different from any i have ever tasted anywhere
David
thank you
hope you can help
Hello David,
Sorry, I had no success in locating this recipe.
Phaed
----- Original Message -----
From: Tony
To: phaedrus@hungrybrowser.com
Sent: Saturday, May 15, 2010 5:17 PM
Subject: Irish fluff donuts
Had the recipe while I was a cook in the navy but now cant find it any where
I know it uses instant potato makes them light and fluffy.
Tony
Hello Tony,
I hd no luck finding anything called "Irish Fluff" donuts, but below is a donut recipe
that uses instant potatoes.
Phaed
Glazed Potato Donuts
1 pkg. yeast
1/4 c. warm water
1 c. scalded milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3/4 c. mashed potato (instant)
2 eggs
5 or 6 c. flour
Dissolve yeast in warm water, combine milk, shortening, sugar and salt and heat.
Cool until lukewarm and add yeast, potato and eggs. Gradually add enough flour
to make a soft dough. Turn on floured board and knead. Place in greased bowl and
cover and let rise until doubled (1 to 1 1/2 hours). Roll to 1/2 inch and cut with
donut cutter. Cover and let rise until doubled in size about 30 minutes. Fry in deep
hot fat at 375 degrees. Drain on paper towels. Glaze or roll in sugar.
=============================================================
Subject: Donut recipe Irish Fluff Donuts
From: Dennis
Date: 11/14/2019, 1:19 PM
To: phaedrus@hungrybrowser.com
Here is the recipe that you have been looking for. I used this recipe for over 20 years in the Navy.
Enjoy and pass around.
Regards;
Dennis
1 Quart Water
5 ounces Yeast
14 # 6 ounces Flour
15 ounces Non Fat Dry Milk
4 Ounces Salt
11 Ounces Potato Granules
2 # Shortening
1 Gallon Water
20 Eggs
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Subject: Irish Fluff Donuts
From: leonard paine
Date: 2/16/2021, 8:00 PM
To: phaedrus@hungrybrowser.com
i was in Navy "C" Cook/Baker School 4/73-8/73 , i believe the CPO'S at the school
were developing the Irish Fluff Donut Recipe during that time . i haven't looked
in my old notes (i keep every i ever had ) but i may have an old recipe that i may
have tried to copy at the time. the CPOS who developed it were free with the info
since we were all Gov't employees there wasn't any patent or copyright problems.
i still refuse to have any secret recipes if i make something i'm flattered if
someone wants to copy it . the only problem is i've been cooking for so long
sometimes i "railroad" a little so all my recipes really turn out to be some
variations of the original. i retired from USN 21 years CSC in 1989 .
what a great job. thanks .
Hello Leonard,
Thanks for writing.
If you have time to look for that Irish Fluff donut recipe, it would be
great if you'd send it to me.
Phaed
I received this recipe in Navy CS/SD C School in 1973 . I thought I had printed it but
it came to us in a class hand-out . The 2 Chiefs that I knew who worked on this recipe
were CSC Dunn and CSC Shaw. There were possibly more people than this but these are the
ones I remember. I was able to put my hands right on this paperwork. So here it is.
Thanks for helping me remember the great times I had in the Navy, cooking and baking.
Sincerely, L.H Paine CSC USN RET
Irish Fluff Doughnuts
Yield 125 Doughnuts or 62 Portions
Each Portion 2 Doughnuts
Ingredients Amount-Weight
Water (115°F) 32 oz.
Milk, evaporated 32 oz.
Yeast, Active 3 oz.
Potatoes, dehy. 6 1/2 oz.
Shortening Comp. 1 lb.
Eggs, fresh 8 each
Sugar, Granulated 1/2 lb.
Milk, evap. 4 oz.
Hot Water (115°F) 36 oz.
Flour, hard wheat,sifted 9 lbs.
Shortening 4 oz.
Salt 2 1/2 oz.
1. Dissolve together water, milk, and yeast.
2. Add dehy. potatoes (granules). Add 1 lb.
shortening and mix lightly to break up
shortening with spatula.
3. Beat Eggs. Add 1 cup sugar and mix milk and
hot water together. Add to above.
4. Sift flour twice. Add salt. Add 4 oz.
shortening. Mix with the above until a
smooth dough is formed. About 10 minutes.
5. Put in lightly greased pan. Proof at room temp
for 50 minutes.
6. Punch. Allow dough to get 1/2 again in bulk.
7. Roll to 1/2 inch thick. Cut with doughnut cutter.
Allow to proof until 3/4 inch thick approx.
8. Fry in deep fat fryer at 360°F till golden brown.
9. Glaze with orange or lemon glaze.
This recipe has been tested at the CS/SD school "B" school in San Diego, Calif. and found to
be perfect in all respects. The best thing about it is that it needs no special proof box,
but can be in any galley or bake shop.
----- Original Message -----
From: "Garnett "
To: phaedrus@hungrybrowser.com
Sent: Wednesday, April 21, 2010 4:54 AM
Subject: Piccadilly Biscuits
> In the '60's Ed Brice of the Fort Worth Star Telegram, at the request
> of a reader was able to obtain and print a recipe for the
> Piccadilly's great breakfast bisquits.All I remember is that they
> were heavenly good.I lost my copy somewhere along the way.Piccadilly
> would not give it out to me.Maybe you would have more success.
> Thanks,Garnett S
>
Hello Garnett,
Sorry, no luck.
Phaed
----- Original Message -----
From: Christina
To: phaedrus@hungrybrowser.com
Sent: Thursday, May 20, 2010 11:33 AM
Hello.
I've been searching for a recipe to duplicate the coleslaw that was served at the
Original BBQ restaurant in Los Angeles, CA.
The place closed in the 70's I think. It was on the corner of Vermont Avenue and
8th Street in Los Angeles. Everything they served was wonderful but the coleslaw was
very unique. It was an oil and vinegar base. Very simple but I've tried to duplicate
it and just can't get the right taste. Also, their BBQ sauce was wonderful. But, it's
that coleslaw that I still have a yen for!
I've looked for a duplicate recipe on the internet but so far haven't found it.
If you could help I'd sure appreciate it.
Christina
Hello Christina,
Sorry, no luck, but this is supposed to taste similar:
Shred some green cabbage, “wilt” it in a few tbsp. of hot oil (maybe w/a dash of olive oil –
didn’t try that, but it might be good); then mix the cabbage up with a small amount of dry
white wine + some water, a tiny dash of sugar & a bit of salt. If you don’t want to wilt the
cabbage in oil, just add a small amount of oil to the wine/water/etc. mix; heat that mix to
about 150 degrees & add the cabbage, stir & cool.
Phaed
i read your ingredients for the cole slaw recipe from the Original BBQ restaurant that was located on 8th and Vermont Avenue in Los Angeles, CA.
for some reason i remembered that the restaurant was located at 6th & Vermont, oh well-! i used to go there in the 50's with my family.
my dad was a commercial photographer and had his shop very close by.
several decades later i wanted the recipe and one of my best friend's father used to work there. he told me the complete recipe and the trick.
i am so sorry that i didn't document it. i asked him again years later but unfortunately he forgot due to dementia.
the only thing i can remember that your recipe is missing is Lea & Perrins Worseshire sauce. the sugar was an important ingredient but i don't
remember what kind of sweetener was used; and i think the oil was not an ordinary run of the mill type. it was served really super cold
(on cold plates, too) so making the cabbage sweat might be inappropriate for this recipe.
aloha,
Sasha
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