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----- Original Message -----
From: "Sharon"
To: phaedrus
Sent: Thursday, June 24, 2004 11:41 AM
Subject: Mediterranean Pickled Turnips with Beet Juice
> Dear Phaedrus:
>
> Bless you for your website. I have recently begun enjoying Mediterranean
> food like Falafel and Hummus. At most Mediterranean restaurants, they
>serve these little purple pickled turnips that are cut into sticks.
> I would love to have a recipe to prepare my own at home. I bought a jar
> of them but they were not as crisp as I expected.
> Thanks for any help that you can give!
>
> Sharon
>
Hi Sharon,
Below are all of the recipes for pickled turnips that I could find. None of
them mentions cutting them into sticks, but they do tell how to make a
brine.
The bottom recipe seems incomplete, but that's all that there was to it.
Phaed
Lebanese Pickled Turnips
5 lbs. turnips
1 can sliced beets
A brine made of 1/3boiled water to 2/3white vinegar and salt to taste
1 chili pepper, halved
Clean and trim the turnips. Cut in half and then into thick slices. Put
turnips, beets and beet juice into a large jar. Cover with brine. Add chili
pepper. Refrigerate until turnips are thoroughly pickled (they will be pink
all the way through.) This takes about a week, depending on how thick the
slices are. Turnips will last in the refrigerator for several weeks.
-------------------------------
Pickled Turnip
Yield:1
Ingredients:
Amount Ingredient
5 qt water boiled then cooled to room temperature
4 tbl salt
1 lrg pickling jar or any large jar with a tight fitting lid
5 med turnips scrubbed, trimmed, and quartered
1 med beet scrubbed, trimmed,
Instructions:
Instructions: Put the water in the pickling jar. Stir the salt into the
water until completely dissolved. Place the turnip and beet slices in the
salt water. Let pickle for about 3 to 4 weeks. Taste before discarding
water.
When ready to serve, remove from salt water, drip dry, and present in a deep
dish. Leave pickled turnips in salt water until ready to eat.
Comments: This is a controversial type of pickle. You either love it, or
hate it. It is colored deep purple by the addition of a small amount of
beets. It is particularly good served before dinner as an appetizer, or with
dinner.
--------------------------------------
Pickled Turnips
Yield:1 Servings
Ingredients:
Amount Ingredient
1 lrg Beet
4 sm Turnips or 3 medium-size turnips
3 x Garlic cloves, peeled and sliced, up to 5
Young celery leaves
1/2 cup Each white vinegar and water
Instructions:
Instructions: Boil in beet water until tender; peel, cool, slice and set
aside. Drop turnips into boiling water for 2 to 3 minutes, take out and peel.
Cut into french-fry size sticks.
Sterilize a 1-pint wide-mouth jar, layer turnips, beets, a few slices of
garlic and celery leaves.
Combine water, vinegar and salt and bring to a boil. Fill jar with vinegar
mixture, seal and store in warm place 10 days. (Here in Texas the porch
works good, especially since the jar tends to leak through the seal, so put
it inside a plastic container or bag to avoid staining.) After opening store
in the refrigerator. These get better the longer they sit - which usually
doesnt happen! Makes 1 pint.
------------------------------------------
Pickled Turnips - Kabees El Lift K P
Yield:1 Big jar
Ingredients:
Amount Ingredient
2 cup Water
1 cup Kosher vinegar
2 tsp Salt
1 x Beetroot
Several garlic cloves
Instructions:
Instructions: Big glass jars of these rose colored pickles decorate the
front windows of many Arab restaurants in the Middle East. They are easily
prepared and are very good with meza.
Very good with Mujaddarah.
----- Original Message -----
From: "James"
To: phaedrus
Sent: Friday, June 25, 2004 1:03 PM
Subject: Home made red/white wine
How to make at home???
Hello James,
That's too big to cover in an e-mail.There are entire websites devoted to
winemaking at home.
Try these:
Winemaking
Joy of Wine
Winemaking FAQ
Home Winemaking
Phaed
----- Original Message -----
From: "Janet"
To: phaedrus
Sent: Saturday, June 26, 2004 11:00 AM
Subject: re: Plum Pudding
My grandmother made a plum pudding that still had the pits in it. You had to
spit the pits out when you ate it and it was soft like cobbler not like a
bread. The top had a kind of burnt coating. It doesn't sound all that good
but it was wonderful. She died years ago and I never got the recipe. I have
been looking but can only find ones for the Enlish version with no plums.
Even the 100 year old recipe on your site doesn't sound like it. I think she
boiled part of it and then baked it all in a cast iron pan. It was made with
flour not bread crumbs. I am a grandmother which should give you some idea
how old this recipe would be. She made it a lot during the depression years.
I hope you can help. Thank you, Janet
Hello Janet,
I would imagine that by now someone would have modified that recipe to say
"pit the plums." But take a look at the below recipe. It might be close,
although there is no baking. It's the only possibility that I can find.
Phaed
Plum Pudding
Ingredients :
3 eggs
1 c. sugar
1/2 c. butter or lard
1 c. plums or more
1 tsp. soda
3 tbsp. sour milk
1 c. flour
Cinnamon flavoring
Sauce:
2 c. water
1 c. sugar
1 tbsp. cornstarch
1 tbsp. butter
Vanilla flavoring
Preparation :
Cook in double boiler until thick. This recipe is over 75 years old.
----- Original Message -----
From: "Terry"
To: phaedrus
Sent: Monday, June 28, 2004 11:51 AM
Subject: buttons
Okay-I searched your site and didn't get an answer-I have researched this
myself but I know you are much better so my question is: Why do men's shirts
button on the opposite side from women's? The answers I came up with were :
Rich Victorian women had servants to dress them so the buttons were placed
to make it easy for right handed servants-supposedly rich Victorian men
dressed themselves.
The first buttoned jackets were designed after latching suits of armour and
the the buttons were placed so a right-handed opponent couldn't jam a pike
through the seam.
And the last theory was that the buttons on women's garments were to
facilitate nursing an infant on the side closest to the heart.
If you can come up with a better reason I would appreciate it-we have a
group at work who has these type discussions at lunch (ok-so maybe we're a
little strange.)Thanks, Cheryl
Hi Cheryl,
I do not have a better reason. After searching both my library and the web,
I came up with basically the same answers you already had.
Men's shirts button right to left because:
a) If someone is dressing themselves, as most men always have, then it's
easier.
b) So they could unbutton their coat with their left hand while holding a
sword in their right hand.
Women's blouses button left to right because:
a) When buttons came into use, only the wealthy could afford them, and
wealthy women had maids to dress them, so it was easier for the maids to
button them if they were reversed.
b) It somehow facilitated breast feeding. It's sort of vague exactly how.
Phaed
----- Original Message -----
From: "Pat"
To: phaedrus
Sent: Tuesday, June 29, 2004 12:22 PM
Subject: Microwave Cupcakes
> I used to make cupcakes in an ice cream cone and then cook in the microwave.
> I cannot remember how long you cook them. I do remember that you put
> 1 tbsp of batter in each cone and then cook one at a time. Any help
> would be greatly appreciated.
>
> Pat
>
Hello Pat,
See below.
Phaed
Ice Cream Cone Cupcakes
Ingredients
Use your favorite recipe or box mix.
You will need one flat bottomed ice cream cone for every two ounces of
batter.Put two ounces of batter in each cone and arrange cones in a circle
in the microwave.
Bake:
30-45 seconds for 1 cupcake
45-60 seconds for 2 cupcakes
60-80 seconds for 3 cupcakes
80-90 seconds for 4 cupcakes
100-120 seconds for 5
140-150 seconds for 6
Cupcakes are done when surface springs back lightly when touched.
Always check for doneness at the minimum suggested time.
If some cupcakes are done before others, remove the finished cupcakes and
continue baking the remaining cupcakes.
------------------------------------------------------
Cupcake Cones
2/3 c. buttermilk baking mix, such as Bisquick
1 egg
1/4 c. sugar
1/4 c. milk
2 tbsp. vegetable oil
1/2 tsp. vanilla
6 flat bottomed, straight sided ice cream cones
In a medium bowl, stir the baking mix, egg, sugar, milk, oil, vanilla until
well blended.
Spoon two tablespoons of the batter into each ice cream cone. Discard
leftover batter or bake after the cones, following the directions at the end
of the recipe.
Place a paper towel in the microwave oven. Arrange the cones in a circle on
the paper towel. Cook on high for 1 1/2 to 2 minutes until the tops are
springy to touch and a toothpick inserted in the center comes out clean.
Rearranging the cones halfway through cooking.
any slight wet spots on the edge of the cupcakes will dry upon standing. Let
the cone cool. If you like, top with frosting and sprinkles. Make 6 cupcake
cones.
Note: leftover batter place 2 paper baking cups in a 6 ounce microwave safe
custard cup. Pour in the batter. Cook on high for 30 to 40 seconds until
done.
---------------------------------------
CUPCAKE CONES
1 pkg. chocolate cake mix
24 flat bottom ice cream cone
Can of chocolate frosting
Preheat oven to 350 degrees. Prepare cake mix batter according to package
directions. Spoon 3 tablespoons into each cone. Place 3 inches apart on
ungreased baking sheet. Bake 30 to 35 minutes. Cool on wire rack. Frost and
decorate with M&M's, sprinkles, gumdrops, toasted coconut or nuts.
Microwave Recipe: Place cones in cupcake pan for microwave. Microwave 2 to 3
minutes at high, rearranging after half the time
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