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On 13 Aug 2007 at 12:58, Krishna wrote:
>
> Dear Phaedrus,
>
> Greetings from India again!
>
> Thanks for the Margarita sherbet recipes. I have one batch setting in
> the freezer as I write to you! (Sans tequilla of course)
>
> I was wondering if you can tell me why is it that milk turns sour
> during a storm? I know that in America, where it is all pasterized,
> you probably don't notice it so much...but everyone knows in eastern
> europe that milk sours in a storm...and I have accidentally left out
> fresh milk here in a storm and it of course turns thick and sour.
>
> What is the reason for this? and why doesn't it sour in the fridge?
>
> Thanks!
> Krishna
>
Hi Krishna!
Well, science says that thunderstorms do not cause milk to sour. It's
a case where correlation does not equal causation. Thunderstorms occur
when it is hot and humid, and those same conditions of heat and humidity
also are perfect for bacteria growth, which is what actually causes the
milk to sour. Milk that's in the refrigerator doesn't sour as quickly when
it's hot and humid because it's cool in the refrigerator.
Phaed
Both recipes are from the following book-
Ford Times Cookbook A Traveler's Guide to Good Eating at Home and on
the Road vol. 6
Recipes compiled and tested by Nancy Kennedy Women's Editor, Ford Times
Ford Motor Company Dearborn Michigan
Copyrights 1967-1974 by Ford Motor Company
The American Road
Dearborn, Michigan 48121
First Printing
LCCN 73-90719
The Magic Pan
Diners can watch more than 21 kinds of crepes being cooked on the
magic pan wheel which rotates over a gas flame. In a charming
brownstone at 149 East 57th Street in New York City, the restaurant
is open from 11 a.m. to midnight, Monday through Thursday; until 1
a.m. Friday and Saturday. Sunday, noon to 10 p.m.
Strawberry Crepes
Basic Crepe: Beat 3 eggs well with a fork, add 1 cup unsifted flour
and 1/8 tsp. salt. Beat until batter is smooth. Gradually add 1 cup
milk and 1/4 cup water, beating until smooth. Melt 2 tbsp. butter and
set aside.
Before preparing each crepe, brush an 8-inch crepe pan or skillet
with butter. Add batter to cover entire bottom of pan. Cook 1 minute
or until lightly brown. Flip, brown lightly for about 30 seconds.
Makes 12 crepes.
Strawberry Filling: Mix 1 cup fresh sliced strawberries with 2 tbsp.
brown sugar. Place 4 tbsp. sliced berries in the center of the crepe.
Spoon 3 tbsp. sour or whipped cream over the mixture. Fold edges of
crepe over to make a roll. Garnish crepe with 2 tbsp. sour or whipped
cream and whole strawberries.
There is also an illustration of the interior of The Magic Pan
credited as follows- painting by G. Hyer. In the foreground of the
picture are two couples, possibly part of a wedding party as they
appear to be dressed in matching clothing-including tuxedoes for the
men. They have glasses of wine but no crepes. In the background two
employees and what I believe to be the magic pan itself. The overall
feel of the picture is, well, pink.
------------------------------------
Luby's Cafeteria
This is one of a chain of popular cafeterias noted for their
excellent variety of foods and their own pastries. This one is in
downtown San Antonio at 4902 Broadway. Lunch and dinner served daily,
lunch from 11 a.m. to 2 p.m. and dinner from 4:30 to 8 p.m.
Carrot Cake
Into mixing bowl sift together and mix well:
2 1/3 cups cake flour, or 2 cups plus 1 tbsp. regular flour
2 cups granulated sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
Add 1 1/4 cups salad oil. Beat for 2 minutes, starting at medium
speed and increasing to fast. Scrape down sides of bowl while mixing.
Add 4 eggs and 2 tsp. vanilla extract; beat for 2 more minutes,
scraping down sides. Stir in 2 cups finely grated carrots, 1 cup
drained crushed pineapple and 1 cup chopped pecans.
Pour into two 9-inch or three 7- or 8-inch greased and floured cake
pans. Bake at 325 [degrees] for 45 to 50 minutes. Remove from oven,
cool for 15 minutes, then turn out on cake rack.
Frosting: Soften 6 oz. cream cheese in 3 tbsp. cream and 1 1/2 tsp.
vanilla. Beat for 5 to 7 minutes or until light and fluffy. Add 1/2
tsp. salt, then 1 lb. confectioners' sugar, one cup at a time,
blending well after each addition. Stir in 3/4 cup pecans, 1/2 cup
raisins, 1/2 cup coconut.
The illustration for Luby's is credited-illustration by Ed Paulson.
The point of view is that of someone standing in one section of the
seating area looking out past an arch into more seating area where
there are customers and an employee. There is a chandelier made of
timbers visible.
Hope this is of help to someone.
Kirsten
Hi Phaedrus, My name is Christine, and I want to throw my parents
a 50th wedding anniversary party. My dad is from Europe, and his
favourite dessert is Creme Schnitt. It is a flakey pastry dough,
filled with custard and topped with a white icing and in the icing
is a chocolate swirl design. I have looked hi and lo for this recipe.
I would be ever grateful if you could locate a recipe for me.
Thank you so much for your time.
Another reader sent this recipe:
I thick the recipe that Christine is looking for is called Cremeschnitten.
Timm in Oregon
Cremeschnitten
Courtesy of Wolfgang Puck
Instructions:
1 pound puff pastry
4 gelatin leaves soaked in 2 cups cold water
2 large eggs
1/3 cup sugar
1 vanilla bean, halved lengthwise and seeds scraped
2 cups heavy cream, whipped
2/3 cup raspberry marmalade
Powdered sugar or fondant, for decoration
Instructions:
Preheat the oven to 375F degrees. Roll out the puff pastry into 1/4 inch
thickness. Cut into four 3 x 12 inch pieces. Dock the dough all over. Bake
for 18 to 20 minutes or until golden brown in color. Transfer to a baking
rack to cool. Reserve 2 puff pastry strips. Cut each of the remaining two
into 6 equal pieces. Reserve.
In a bowl, soak the gelatin leaves with cold water to soften.
In a medium bowl, combine the eggs, sugar and vanilla scrapings. Cook over
a double-boiler, whisking all the while, until the mixture begins to
thicken. Remove from heat and stir in the gelatin. Carefully fold the
whipped cream into the egg mixture. Allow to cool and thicken for 15
minutes.
To Assemble: Spread 1/3 cup of raspberry marmalade on top of the two 12
inch puff pastry pieces. Top the raspberry marmalade with the cream
mixture. Cover with cut pieces of the puff pastry and refrigerate at least
1 hour before service.
To Serve: Sprinkle with powdered sugar. Serve immediately.
Hi Phaedrus,
I'm looking for a recipe I made for my wife only once. I found the recipe
in a ladies magazine that my wife had. I know she used to subscribe to "The
Journal" and "Women's Day." It was an advertisement in the margin or at the
bottom of the page, I believe, for "Mocha Mix" non-dairy creamer. My wife
had just come home from the hospital after having had surgery and I needed
to make the evening meal. I'm not real adept at just whipping up something
but I can follow a recipe just fine. Well, it turned out great and my wife
still hopes that I'll find the recipe one day so I can make it again for
her, this time without the surgery though.
The recipe started with boneless breast of turkey. I don't remember for
certain but I suspect the Turkey breast was to be breaded. The sauce was
made with Mocha Mix non-dairy creamer. I believe there was also dill or
dill weed in the sauce. The sauce was a light orange color when it was
finished as I recall but I can't remember what made it that color. The
sauce was a little thick like a white sauce might be.
That's all I can remember. Good luck and Thanks.
-Brian
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