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----- Original Message -----
From: donna
To: phaedrus@hungrybrowser.com
Sent: Thursday, August 06, 2009 12:23 PM
Subject: Recipe request
Dear Uncle Phaed,
I must face it. We Midwestern Baby Boomers never seem to stray too far from
eating white, grocery store bread. Even though I've given up the Wonder-ful
bread years ago, I must admit that I don't always go for the healthful bread in
the stores.
We ate at Bobby Van's Steakhouse in Washington D.C. this spring, and prior to the
entree they served a bread-basket that contained flatbread/crackers that looked
like something a bird would eat. They were very crisp--cracker like as opposed to
pastry-like. The outside was covered with seeds, probaby flax seeds, sesame, maybe
even sunflower seeds. It was delicious!
I ate at a Brio Tuscan Grille restaurant a week ago, and alas they served a similar
cracker/bread. Now I'm hooked!
I went to the Brio site to see if there's a recipe for them and sent an inquiry.
No response. Ditto with the Bobby Van's site.
I went on an internet hunt for a similar recipe, and came up with this one:
olive and rosemary crackers
(I remember that Brio's had rosemary, but I can't remember if Bobby Van's did or not.)
I tried it and they are delicous, however the texture was very different. These were
pastry-like, which of course is not a bad thing. But I'm looking for something more
crisp rather than flaky.
Stumbled upon this blog:
flatbread
Which led me to the below recipe which I thought might be similar to what I'm looking for:
lamiacucina
but it's in German. I've worked on getting it translated so I'll probably try it, but
I'm hoping that you'd be able to find me:
1. A recipe that is very similar to the Bobby Van's and/or Brio's
2. In English
3. Crunchy not flaky--would make a noise if you snapped it in half
(I'm thinking the German one might be less pastry-like since it contains yeast; the first
recipe I tried had no leavening agent.)
Thanks a bunch for helping me on this quest!!
Donna
Hello Donna,
Well, I didn't have much luck. Every Bobby Van's Steakhouse appears to have its own, unique menu.
I found no mention of the bread on any of them. Brio's Tuscan Grille has several bruschettas and
flatbreads listed on their menu at Brio Italian,
but no detailed description of the types of bread used. I found a few mentions of a rosemary
flatbread served at Brio's Tuscan Grille, and in reply to a request for such a recipe on a message
board, I found this recipe for "herbed bread":
Herbed Bread
If you try the herbed bread recipe, let me know how it turns out.
Phaed
Hi Phaedrus,
Long time reader, first time writer. I actually read your site every few weeks to keep up with
recipes our customers may be looking for when they contact us, and it has been a huge help.
Not to mention all the great recipes I have caged for myself.
I was checking out the site today, and in regards to the Donna’s request for a bread from
Bobby Van’s steakhouse, it sounds like she is looking for a cracker bread recipe. I’ve
included one from our site that sounds like it might fit the bill, if you could pass it
along to her.
King Arthur
Flour Cracker Bread Recipe
Thanks much, love the site.
MaryJane
King Arthur Flour
----- Original Message -----
From: Jan
To: phaedrus@hungrybrowser.com
Sent: Saturday, August 08, 2009 1:06 PM
Subject: A & W Juicy Bugers
Dear Phaedrus,
I have been looking for years for A & W's Juicy Burgers. They use to serve them
back in the 1960's. They are sort of like a sloppy joe burger. Thank You, Jan
Hi Jan,
Sorry, I could not find any mention of these.
Phaed
From: Timm
To: "Phaed, Mr."
Subject: A&W
Date: Saturday, August 29, 2009 2:59 PM
At A&W, there was no set food menu for franchises until 1978. That is why at one A&W you
might find a Superburger, the next a Juicyburger and the next a Semelburger.
In high school, I worked in an A&W and learned the recipe for 20 gallons of root beer was
3 gallons of their root beer extract, 17 gallons of water and 120 pounds of C&H Pure Cane Sugar.
Yes, I said 120 pounds of sugar.
Their variety of the juicy burger was made like large meatballs and then flattened and grilled.
I am sure the recipes varied by regions or stores. But a similar recipe would look like this:
1-1/2 pounds ground chuck
1/4 cup fine dry bread crumbs
2 teaspoons Worcestershire sauce
2 tablespoons finely grated onion, including juices (must be grated)
1/2 teaspoon garlic powder, optional
2 tablespoons tomato juice
Seasoned salt
Thoroughly but gently combine all of the ingredients; do not over-mix. Roll into large balls,
flatten into patties and season with seasoned salt just before grilling; grill until just cooked
through.
Another trick was to bury a flat ice cube in the center of the patty to help keep the burger moist
Timm in Oregon
----- Original Message -----
From: William
To: phaedrus@hungrybrowser.com
Sent: Saturday, August 08, 2009 2:07 PM
Subject: Hot Dog Bun Pan
Hello,
We really like your webpage. Thanks for all the recipes. We are trying to find
a baking pan for the New England Hot Dog Buns. Do you know where we can order one?
We have searched the web and the only place we could find was Uncle Arthur's but
they were out and were not planning on getting any more in in the near future.
Thanks in advance for any help.
Bill
Hello Bill,
I think you mean King Arthur Flour? That's the only place that I could find that even
had an ad for them. People have posted messages all over the Internet looking for the pan,
with no luck. Sorry. (But see below the recipe - they now have them at Amazon.com)
King Arthur Flour
The Fresh Loaf
Phaed
NEW ENGLAND HOT DOG BUNS
3 c flour
2 1/4 tsps yeast
2 tbsp sugar
1/4 cup powdered milk
1/4 cup instant mashed potatoes
1 1/2 tsp salt
2 tbsp soft unsalted butter
1 large egg
1 1/4 cups water to make a dough
Preheat overn to 375
Mix and knead. Put dough into a bowl to rise until doubled. Removee dough from bowl
and roll out into same shape as the pan.Lightly grease the bun pan and put in the dough.
Place a greased baking sheet on top and weight it down. Let rise until dough has filled
the roll pan. Put bun pan with its pan covering in the oven and bake for 18 minutes.
Remove the pan and continue to bake until bread is the desireed color. remove and cool
for 5 minutes on a racka nd then remove the rolls to cool some more.
-----------------------------
I found them for sale on Amazon, under Home & Garden,
type in New England Hot Dog Pan. Thanks for a great site, I like helping when I can!!!!
Barbara
More Hot Dog, Chili Dog & Coney recipes
----- Original Message -----
From: Deb
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 09, 2009 11:42 AM
Subject: cinnamon oatmeal cookies
Hi, I'm trying to find a recipe for an oatmeal cookie. This recipe appeared in the
Los Angeles Times food section sometime between 1987 and 1995, possibly in the 'Dear SOS'
section. It contained a larger than usual amount of cinnamon but no raisins and no
chocolate chips. I don't think it called for nuts either. Thanks, Deb
Hi Deb,
Sorry, no luck.
Phaed
----- Original Message -----
From: Nancy
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 09, 2009 1:04 PM
Subject: Tortilla Sunrise
This recipe was the $18000 winner in the Pillsbury Bake-off in 1980. It appeared in
the Family Circle Magazine dated 11/15/83. It looks like two tortillas together with
something between, but I don't know what. It could possibly be hamburger or sausage
with cheese or eggs??? I have the picture because my mother cut it out of the magazine
for the recipe that was under it (Italian zucchini crescent pie- which was the BIG WINNER).
I've been curious about the Tortilla Sunrise for a long time.
Thanks,
Nancy
Hello Nancy,
I cannot find any mention of a recipe by that name associated with the Pillsbury Bake-Off
or with Family Circle Magazine.
There are a couple of recipes with that name on the web, though. See:
Tortilla Sunrise 1
Tortilla Sunrise 2
Phaed
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