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----- Original Message -----
From: Laura
To: phaedrus@hungrybrowser.com
Sent: Monday, June 15, 2009 4:03 AM
Subject: Tibetan tomato soup
Dear Uncle Phaedrus,
A couple of years ago, while travelling in India, I was in Darjeeling for several days.
Darjeeling has a large population of Tibetan refugees, and I ate at a Tibetan restaurant
there a few times. I had Momos there (for which I see you have included a recipe) and a
wonderful tomato soup. I have wanted to replicate the tomato soup ever since, but have
never gotten around to it, and I've never cooked many soups from scratch, so I'm not sure
where to start.
The reason this soup stuck in my memory (besides being so delicious) is that it seemed
so simple--from what I could taste, maybe it was just garlic, finely, finely chopped tomatoes,
and a little vinegar. It was absolutely lovely, as I've said. My friends and I would order
Momos and this soup and it was a wonderful meal with just these two things. On the menu,
there was tomato soup, and also tomato cheese soup, which was exactly the same thing with
some sheep or goats cheese in it. I would love to know your suggestion for an easily
substituted, more readily available western cheese--I would think Feta would do.
Thanks so much, Laura
Hello Laura,
I have scanned all of the Tibetan recipe sites and the very few sites with recipes that
reference Darjeeling, and I cannot find a recipe that fits your description. I see little
way to proceed without the name of the soup. Being unfamiliar with the dish and the cheese
that may have been used, I cannot make a suggestion as to a substitute. Sorry.
Phaed
Hi Laura,
Still no luck with the soup, but I did find this description of the cheese used in
Tibetan cheese soup:
"The mixture of hot chili with the pungent mold-ripened churu cheese, after which the soup
is named, is a uniquely Tibetan combination of flavors. Blue cheese makes a good substitute
for churu"
Phaed
----------------------
Timm sent this:
Tibetan Tomato Soup for Laura
I've had this recipe for years. I am surprised that someone is asking for it.
Timm in Oregon
Darjeeling Momos with Tomato Soup
Ingredients:
The Dumpling Cover:
You may get them in packs from your Chinese groceries -If you have all the time
in the world, then you can make dough out of flour, water and salt. -Flatten your
circles from the dough.
For the Filling:
Minced pork
Chopped onions
Grated ginger
Oil
Sea salt
For the Hot Sauce:
Chilies you like
Garlic
Coriander
Sea salt
Tomatoes
Instructions:
Mix the minced pork, finely chopped onions and grated ginger in a big bowl.
Add the oil and salt; mix thoroughly.
Place the pork fillings in the dumpling covers and wrap in a pattern; practice
makes perfect, so it doesn’t have to be pretty the first time round.
Oil the steamer's bottom part so that the dumplings don't stick. Place the dumplings
in the steamer and leave for around 20 minutes.
While the dumplings are cooking, make the chili chutney. Boil the tomatoes until
the tomato skin starts ripping by itself. Peel the tomatoes and dump it in the
grinder along with the chilies, fresh garlic, coriander and salt.
Tomato Soup
Ingredients:
5 to 6 small tomatoes (the most flavor they have the better)
1 green or red pepper
Sea salt to taste
Black pepper, freshly ground to taste
a bit of basil and lovage
Instructions:
Start boiling water; in the mean time cut the tomato and the pepper. Put it in
the water as it starts boiling, that way the tomato will release more flavor,
leave it on a low fire. Wait patiently to be ready and in the mean time cut the
basil and lovage. 1 to 2 minutes before the end add the basil and lovage; do not
leave more or the aroma will be lost. Serve the soup warm not hot.
From a Darjeeling Restaurant
Garlic with Chive and Ginger Pork Momos
Ingredients:
For the Filling:
1 pound minced pork
1/2 bunch Chinese celery, washed and coarsely chopped
1/2 bunch garlic chives, florets removed and chopped
1/4 Fuji apple, minced
1 teaspoon minced ginger
1-1/2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon sesame oil
1 tablespoon corn starch
Sea salt to taste
Black pepper, freshly ground to taste
For the Wrappers:
1 package, round wonton wrappers
1 large egg, beaten to seal the dumpling
For the Citrus Drizzling Sauce:
1 teaspoon soy sauce
1/2 teaspoon olive oil
Juice of 2 calamansi citrus fruits or juice of 1 large lime
Instructions:
Mix all of the filling ingredients.
To Assemble: Place a wonton wrapper in your left palm. Spoon about 1/2 a spoonful
of filling into the center. Using a pastry brush, wipe egg all around the filling,
to the edges of the dumpling. Fold dumpling into a half moon, pressing with your
fingers to seal the top, then tuck the left and right edges in. Press to seal.
If steaming, dumplings are finished when slightly wrinkled and the filling feels
tender, but solid, about 15 minutes.
If boiling, drop dumplings into a rolling boil, lower heat to medium. Cooked when
dumplings are floating, about 4 minutes. Serve hot with citrus dipping sauce:
For the Citrus Drizzling Sauce: Thoroughly combine all of the ingredients:
----- Original Message -----
From: Brigitte
To: phaedrus@hungrybrowser.com
Sent: Tuesday, June 16, 2009 6:20 PM
Subject: Great American Recipe for Pizza
Hi Uncle Phaedrus, my name is Brigitte. I hope you can help.
I've been searching all afternoon and usually I'm a good Googler...but I can't find
a certain recipe from Great American recipes. I once had a collection of these cards
I collected over a ten year period from about 1990 to 2000, until they disappeared
during a relocation. I was so upset since I spent at least a $1000 on them. There
was a pizza card I can't remember the name of the recipe, but I just loved it and so
did others. The pizza had whole wheat in the crust (it could have mixed with all purpose),
there were two layers of crust with a ground meat(beef) on the first layer then other
toppings on the top (could have been cheese, sauce or both). I have about 3 cards to
my name now and some info on the bottom of the card says MCMLXXXVIII GREAT AMERICAN RECIPES.
All cards have either microwavable instructions, or whether its not micrwoavable on the back.
If you can help please let me know, I'd greatly appreciate it.
Hello Brigitte,
There were at least three different sets of "Great American Recipes" cards that were issued.
This recipe isn't in the one we have. I searched online, but had no success. Sorry.
Phaed
----- Original Message -----
From: Michael
To: phaedrus@hungrybrowser.com
Sent: Saturday, June 20, 2009 9:49 AM
Subject: Milwaukee crullers
I have searched for years for an authentic Milwaukee cruller recipe. They were
very common when I was young. You would get them at Tiemmann's Bakery in Menomonee
Falls, and I think you can still get them at Grebe's in Milwaukee. There are a lot
of things called crullers out there, but they are the same. I have included a picture.
They should be crispy on the outside, and somewhat dense on the inside. Somebody told
me that they are baked and then fried, somebody else thought the dough might have been
parboiled. It is a great mystery to me, but I would love to find the answer.
Michael
Hello Michael,
You might find this site interesting:
Crullers
I was not able to find a recipe on the general internet. However, there are recipes in this
Highbeam article:
"A craving for crullers" article from: The Milwaukee Journal Sentinel
A craving for crullers
You can get the full article and the recipes by joining High Beam (a pay site) with a free trial.
Phaed
----- Original Message -----
From: Billie Ann
To: phaedrus@hungrybrowser.com
Sent: Monday, June 15, 2009 12:52 AM
Subject: request
Hi,
I misplaced my vegetable dip recipe and have not made it for a few years.
I asked for it from a friend while at her home for a get together in the late 70's,
in San Jose Calif.
I have no clue where she got it from.
Because it had Schilling " Salad Herbs" in it, I wonder if it could be a recipe from them.
But they no longer make " Salad Herbs"
Several years ago, they were kind enough to send me the recipe on how to put together
"salad herbs". But then I lost this paper, when I lost the recipe for the vegetable dip
for the 2 were clipped together.
The recipe contain: Schilling " Salad Herbs" , Worcestershire sauce, cream cheese,
maybe with mayonnaise or sour cream. Not sure which one.
Thank you, for any help you can give.
When my Mom died back in 2003, you found for me , her wonderful Jello salad recipe
she brought to all the family get together's.
Billie Ann
Hello Billie Ann,
Sorry, I had no success with this.
Phaed
----- Original Message -----
From: "Paula"
To: phaedrus@hungrybrowser.com
Sent: Saturday, July 04, 2009 11:51 AM
Subject: Schilling Dip
Dear Uncle Phaedrus,
McCormick owns the Schilling brand. I found the following posted on
www.apinchof.com which notes that “Salad Herbs” has been discontinued.
However, the product is listed on the food service division website:
www.mccormickfoodservice.com/productdetail.cfm?id=11063
If I find the dip recipe I’ll pass it along.
Paula
McCormick's Salad Herbs Spice Blend
A faithful aPinchOf.com visitor writes:
I was looking for the blend and could no longer find it in stores.
I checked out McCormick's website and found it had been discontinued.
So I sent the marketing department an email and here's their response
ENJOY!!! :
"Dear McCormick Consumer:
Thank you for taking the time to contact us. We appreciate your interest in
our Salad Herbs and welcome the opportunity to be of assistance to you.
As of May 2001, our company was no longer manufacturing Salad Herbs. It is
always a difficult decision to discontinue a product that consumers enjoy.
We have taken the liberty of forwarding your request to the appropriate
Marketing personnel.
We do suggest trying Herbes de Provence for a similar flavor or we have a
recipe:
Salad Herbs
2 tsp. tarragon leaves
2 tsp. basil leaves
2 tsp. thyme leaves
1 tsp. parsley flakes
1 tsp. marjoram leaves
1/4-1/2 tsp. mint leaves
We invite you to join our "Friends and Flavor Club" and receive our
newsletter, and personalized recipes and cooking tips. You can join by
clicking on "Friends and Flavor" at www.McCormick.com.
We hope to have the continued pleasure of serving you.
Sincerely,
Leslie Lindle
Consumer Affairs Specialist"
Hi Paula,
Yes, that herb mixture recipe is what Billie Ann already has. Good luck
finding the dip recipe.
Phaed
Another reader sent this:
Phaedrus,
I believe this dip uses current McCormick product to make a vegetable dip. Don’t know if
it tastes the same.
Schilling Vegetable Dip
Yield: 1 Servings
Ingredients:
1 8 oz pkg cream cheese; softened
1 c Sour cream
1 tb Dijon mustard
2 McCormick spring vegetable r
Instructions:
Recipe by: McCormick Schilling Spice - Beat the cream cheese, sour cream and mustard with
an electric mixer until well blended. Stir in the dry soup mix. Cover and refrigerate at
least 2 hours Stir dip once before serving.
Billie Ann found her recipe, and here it is:
Good Morning, Phaedrus
Thanks for getting back to me,
It's funny , but that night I got your 1st email I could not sleep, Then it was like a
light turned on. I remembered where I put my recipes 4 years ago when I moved here. In a
folder with some off my Mom's old ones, that one day will be in a book I have been working
on since her death. Her jello recipe you found for me was in their to. Plus my famous Crab
mold of years gone by.
Here is what I had asked you for. It is my pleasure to share with you.
From Schillings: Their recipe for, Salad Herbs,
no longer sold.
2t tarragon leaves
2t basil leaves
2t thyme
1t parsley flakes
1t marjoram leaves
1/4 t spearmint leaves
Vegetable Dip from the early 70's and those fun days
Blend, 1 cup of mayonnaise and 1/2 cup sour cream
1/2 t lemon juice
1 t salad herbs
1/8 t curry power, I leave out,
1/2 t salt
1/2 t worshershire sauce
1 t parsley
1 t grated onion, I use chopped dry
sprinkle with chopped chives on top
Let chill
Thanks for your time and caring
Billie Ann
----- Original Message -----
From: Marcia
To: phaedrus@hungrybrowser.com
Sent: Friday, June 12, 2009 2:55 PM
Subject: lazy dazies
years ago, at our local family run Dairy Queen, in Alva, Oklahoma they served lazy dazies,
which were like a meat-filled turnover with french fries on the side. to this day after
40+ years i still think of these. can you help with the recipe?
thanks,
marcia
Hi Marcia,
Sorry, I had no success locating this.
Phaed
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