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----- Original Message -----
From: diana
To: phaedrus@hungrybrowser.com
Sent: Tuesday, June 09, 2009 3:04 PM
Subject: bois de Panama
Hi,
I have a recipe that calls for "bois de panama" or translated "halva wood"
but cannot find anything on the web.
Would you be able to locate this ingredient or where I can find it?
Thanks,
diana
Hi Diana,
This substance is quillaja bark. It is obtained from Quillaja saponaria, Molina (N.O. Bosaceoe),
a large tree indigenous to Chili and Peru. In the 1800s, it was sent to France under the name of
"Bois de Panama." It may have been used as a spice at one time. An extract of it is used as a
foaming agent in some soft drinks, notably root beers and cream sodas.
However, it seems that it can be somewhat toxic. See here:
quillaja
Phaed
----- Original Message -----
From: diana
To: Phaedrus
Sent: Tuesday, June 09, 2009 7:57 PM
Subject: Re: bois de Panama
Thanks Phaed for your reply, perhaps I might not have given enough information so
I'm paraphrasing the definition from the cook book.
"Natife is the Syrian-Arabic name for Bois de Panama, which is also sometimes
called "halva wood" because it is used in the commercial sugar and sesame seed-based halvas".
The direction reads, "pulverize the pieces of wood, place the powder in a bowl with 3/4 cup
of water and leave to soak for 4-5 hours. Transfer the contents of the bowl to a saucepan
and bring to a boil. Simmer until the liquid has thickened, strain through cheesecloth.
So it sounds like it is used in a lot of middle eastern pastries. What do you think?
Thanks
Diana
Hi Diana,
All of these names refer to the same thing. The most common name is "soapwort".
It's main use is as a foaming agent, as I said. It's used in a few Lebanese dishes,
where it's called "shirsh el-halaweh ". See:
soft sesame halvah
soapwort
It's not widely used even in the Middle East. I could not find it for sale under any
of the names that I found for it, not even at Middle Eastern grocers.
Phaed
From: Scott
To: phaedrus@hungrybrowser.com
Subject: I am looking for a colonial recipe
Date: Thursday, June 11, 2009 6:08 AM
Hello,
Are you familiar with the Colonial (Maryland/Virginia) recipe for a drink named "Peach Mobby"?
Any info would be swell.
Thank you.
Scott
Hello Scott,
I had no success finding a recipe, but here's what I did find:
There is a cocktail called a "moby" or a "peach moby", but it's not similar
to the Colonial beverage. The cocktail is made with vodka and peach
schnapps. There are dozens of recipes on the web for it.
I found the Colonial beverage to be spelled both "mobby" and "moby", but
more often "moby". Thomas Jefferson mentioned making "peach moby" in his
diaries. It was not a cocktail, but was a light brandy made from fermented
peaches - a distilled beverage. It was lighter than modern "peach brandy"
and presumably had a lower alcohol content. There were several mentions on
the web, but no recipes.
Phaed
----- Original Message -----
From: "Karen"
To: phaedrus@hungrybrowser.com
Sent: Sunday, June 14, 2009 12:55 PM
Subject: Wil Wright, Nesselrode Bula ice cream
>I have searched the internet, and
> Have read the rich trail
> Of memories associated with a
> Childhood icon of mine.
> Trips to Wil Wright's Ice Cream
> Parlor on Sunset Blvd. in
> The 1960's were special.
> I would sit near the
> statue of Rocky & Bullwinkle with my
> Mother who would always order
> The Nesselrode Bula Ice Cream.
> Memories of paradise.
>
> Does a recipe exist for the above
> Ice cream.
> Where did the name originate?
>
> Many thanks for your time.
> Karen
Hello Karen,
I found a couple of reminisces on the web about Will Wright's nesselrode
bula ice cream, but no recipes. I have a recipe for the macaroon that came
with it here:
Nesselrode Pudding
There are several recipes for nesselrode ice cream. There is one below and
one here:
Nesselrode Ice Cream
I've no idea where the "bula" came from, but "Nesselrode pudding" is a
famous dessert, named after Count Nesselrode. See here:
Nesselrode Pudding
Phaed
Nesselrode Ice Cream
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
2 cups Nesselrode mix (see recipe)
Preparation
1. Combine the milk and cream in a saucepan and bring barely to the simmer.
2. Place the yolks and sugar in a heavy casserole. Beat with a wire whisk
until pale yellow.
3. Add about half a cup of the hot mixture to the egg-yolk mixture and beat
rapidly. Add the remaining hot mixture, stirring rapidly. Heat slowly,
stirring and scraping all around the bottom with a wooden spoon. Bring the
mixture almost, but not quite, to the boil. The correct temperature on a
thermometer is 180 degrees. This cooking will rid the custard of the raw
taste of the yolks.
4. Pour the mixture into a cold bowl. This will prevent the mixture from
cooking further.
5. Let cool. Add the Nesselrode mix and stir to blend.
6. Pour the mixture into the container of an electric or handcranked
ice-cream freezer. Freeze according to the manufacturer's instructions.
Yield: Four to six servings
Nesselrode mix
1 1/2 cups mixed, diced candied fruits
12 marrons (chestnuts) in syrup, chopped, about 1/2 cup
1/4 cup dark rum or Cognac
Preparation
1. Combine all the ingredients in a mixing bowl. Let stand an hour or longer
before using.
Yield: About two cups
----- Original Message -----
From: "Jere"
To: phaedrus@hungrybrowser.com
Sent: Saturday, June 13, 2009 11:52 PM
Subject: Lum's roast beef
>I used to love the roast beef sandwiches at Lum's in Nashville, Tn. back
> in the 70's. I've been trying to find out what seaoning they used on them
> ever since. Any help you can give would be appreciated. - Jere
>
Hi Jere,
Sorry, not a bit of luck with this. There are a few requests on message
boards for the same thing, and no one has had any success.
Phaed
----- Original Message -----
From: Hope
To: phaedrus@hungrybrowser.com
Sent: Wednesday, June 10, 2009 5:43 PM
Subject: Trident waldorf-type salad
Dear Uncle Phaedrus,
There was a famous and hip restaurant named The Trident in Sausalito, California
in the 1970s. They served a delicious salad that may have been a waldorf-style
salad. I can't find the recipe, nor do I remember what they called it. Trident
has a website now (a nostalgic website and very interesting) but I didn't find
the recipe there. The menu is reproduced on the site, but I could not identify
the salad on it.
You know the saying goes that if you remember the 1970s you weren't really there.
That might explain my spotty memory of this salad...
It salad contained, as best I can recall:
1 inch squares of red cabbage
golden raisins
cubes of golden delicious apple, unpeeled
chunks of pineapple
There may have been nuts and other things, too. Those 4 ingredients are the only ones
I remember for sure. I can't stop thinking about that salad. It was SO good.
Thanks for looking and good luck,
Hope
Hello Hope,
Well, I had no success at all in locating a recipe from the Trident.
Phaed
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