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----- Original Message -----
From: Michael
To: phaedrus
Sent: Tuesday, September 09, 2008 4:22 PM
Subject: Request for a Recipe
Dear Phaedrus,
I am looking for recipes from Britling's cafeterias (they were in Memphis and elsewhere for decades).
I understand that the same company that owned Britling's also owned Blue Boar cafeterias in Kentucky
and elsewhere, and that they had the same recipes. There was nothing like Britling's. Everything
was excellent, including the waitresses who would pick up your tray and take it to your table.
I crave the recipe for Britling's chess pie. I found a "Britling's like" chess pie on the web,
but I want the real recipe from Britling's.
Thanks Phaedrus for helping me.
Cordially, Michael
Hello Michael,
The second recipe below is the "like Britling's" recipe, but the first one is one that was printed
in the Memphis Commercial Appeal in 1994 as "Britling's Chess Pie". Not much difference, but they
are slightly different. Remember, anything made in a commercial environment is usually different in
some respect from any home version of the same dish.
The fried chicken will have to be a separate search. We only do one search per e-mail.
Phaed
Britling Chess Pie, as printed in the Memphis Commercial Appeal in 1994
Ingredients:
1 cup grated cheese,
1 cup milk,
5 egg yolks,
1 cup sugar,
1 tbsp. corn meal,
1 tbsp. flour,
2 tbsp. melted margarine,
2 tbsp. whipping cream,
9-inch pie crust, unbaked
Directions
Combine grated cheese with milk and heat, but do not boil. Mix egg yolks, sugar, corn meal and
flour, stirring to blend, then add to cheese mixture. Add margarine and cream, stirring by hand
to mix well.
Pour into a 9-inch unbaked pie crust and bake in preheated oven at 375 about 45 minutes or until
a knife inserted near the edge comes out clean. Makes 9 inch pie
---------------------------
Britling's Like Chess Pie
Ingredients
1/4 cup grated Cheddar cheese
1 1/8 cups milk
5 egg yolks
1 1/2 cups sugar
1 tbsp. corn meal
2 tbsp. flour
2 tbsp. melted margarine
2 tbsp. whipping cream
9-inch pie crust, unbaked
Procedure
Combine grated cheese with milk and heat, but do not boil. Mix egg yolks, sugar, corn meal and flour,
stirring to blend, then add to cheese mixture.
Add margarine and cream, stirring by hand to mix well. Pour into 9-inch unbaked pie crust and bake in
preheated oven at 375 degrees for 40-45 minutes.
----- Original Message -----
From: "Barbara"
To: phaedrus
Sent: Wednesday, September 10, 2008 7:41 PM
Subject: Asian Frying Technique
> Korean Fried Chicken is based on an Asian frying technique that renders
> out the fat in the skin. What is this technique?? Do you have any idea??
> Thanks for your help!!! :) :) :)
>
> Barbara
Hello Barbara,
The technique is very simple. There is an article in several places on the
Internet that explains it. It's this:
1) Use wings and drumsticks. Small pieces work better than big chicken breasts.
2) Do not season. Dredge lightly in flour.
3) Heat oil to 350°F. Some of the Korean chains use only olive oil.
4) Cook chicken 10 minutes.
5) Remove chicken from fryer and let it drain & cool for two minutes. The chains use a
wire basket or strainer and shake the chicken some to shake off the oil before letting
it cool for 2 minutes.
6) Return to the fryer and cook for 10 more minutes.
7) Seasonings are added after cooking.
Phaed
----- Original Message -----
From: Steve
To: phaedrus
Sent: Sunday, September 14, 2008 10:17 AM
Subject: Mysterious liquid refreshment
I have a bit of a challenging request for you. I know you have several Borscht recipes on your
site, but the one I'm looking for is nowhere to be found.
Years ago, in Baltimore Maryland, a Czech friend of mine took me to a New Years Eve party at a
Polish party hall called Stodola. Everyone there was a Polish immigrant and most did not speak very
good English. It was the greatest New Years Eve I ever experienced. The Vodka was freeflowing and the
Polka Band didn't stop until they were too drunk to play anymore.
Anyway, around 2 am the hostesses (all older Polish ladies with very little grasp of English)
came out of the kitchen with a crockpot full of a warm broth and began to serve it in styrofoam cups.
I assumed this was a sort of anti-hangover remedy. The stuff was like liquid heaven. It was beefy
and a bit salty and there were no solid pieces, just clear hot broth. Once I found someone who could
understand my question, I asked what this incredible stuff was and was told it was Borscht. I had
always assumed Borscht would taste strongly of beets and this stuff didn't.
Although I was drunker than I'd ever been before, I still remember the taste years later and
cannot locate a recipe that sounds like the right stuff. I don't know what it was, but the way
it was presented at the end of the night leads me to believe it was some sort of traditional
end-of-the-party recipe that might be common in Poland. Any ideas?
Steve
Hello Steve,
Real Polish borscht is called "barszcz czerwony", and is often served as a clear broth after the
solid ingredients are strained out.
From Wikipedia:
"The basic Polish borscht (barszcz) recipe includes red beetroot, onions, garlic, and other
vegetables such as carrots and celery or parsley roots. The ingredients are cooked for some time
together to produce a kind of clear broth (when strained) served as boullion in cups or in other
ways. Some recipes include bacon as well, which gives the soup its distinctive, "smoky" taste."
Barszcz can be made with a variety of ingredients, sometimes including beef bones to make the broth,
and if it is strained after cooking, then it is a clear broth that is served in cups. There's a very
basic, simplistic recipe below that uses a vegetable bouillion cube to make the broth.
Phaed
Beetroot soup (Barszcz czerwony)
Ingredients:
2 large red beetroot
1 vegetable bouillon cube
wine vinegar
sugar, salt, black pepper
Peel the beetroots and grate them. Pour bullion over them and bring to boil. Simmer until the
water becomes very red, then pour it through a sieve and discard the beetroots. Add vinegar,sugar,
salt and black pepper to taste and serve.
----- Original Message -----
From: Jen
To: phaedrus
Sent: Saturday, September 13, 2008 4:57 PM
Subject: Root Beer Fudge
Dear Uncle,
Last year at Christmas my (then) neighbors gave me some root beer fudge. While I have been able to
find sites where it can be purchased ready made I have not been able to find a recipe for the stuff.
It Was Very Good! Can you Help?
Jennifer
Hello Jennifer,
I can only find one recipe. It's below.
Phaed
Root Beer Fudge
1 cup butter
1 1/3 cups milk
4 cups granulated sugar
2 1/2 teaspoons root beer extract
1/8 teaspoon salt
1/4 cup chopped pecans (optional)
In a saucepan, melt butter over low heat and then add remaining ingredients.
Place over medium heat and cook until the mixture reaches a boil, stirring constantly.
Carefully clip a candy thermometer to the side of the pan.
Continue to cook, stirring constantly, until the mixture reaches the softball stage (234 degrees F),
about 20 minutes.
Remove from heat and beat until thick.
Transfer immediately to well-greased 9-inch square glass dish and sprinkle with chopped pecans.
Cool thoroughly before cutting.
----- Original Message -----
From: Pam
To: Phaedrus
Sent: Saturday, September 13, 2008 9:12 PM
Subject: Glorified rice
My husband's mother made Glorified Rice. It was a dessert with rice, whipped cream, jello, and
sometimes pineapple. Could you please locate the recipe.thanks, Pam
Hello Pam,
See below.
Phaed
Glorified Rice
1 box lemon Jello
1 can crushed pineapple
2 c. rice, cooked
1 pt. whipping cream
Add 1/2 cup of boiling water to the Jello. Let sit until soft. Put juice from pineapple in Jello.
Add rice and pineapple and the whipping cream with 1/2 cup sugar and 1 tsp vanilla. Let stand
2 hours before serving.
Makes a large bowl of salad.
--------------------------------
Glorified Rice
1 pkg. lemon jello
1 c. boiling water
1 c. pineapple juice
2 c. boiled rice
1 (13 1/4 oz.) crushed pineapple
1 c. whipping cream
4 tbsp. sugar
Dissolve jello in boiling water. Add pineapple juice; chill. When cold, whip to consistency of
heavy cream. Fold in rice and pineapple.
Fold whipped cream into jello mixture. Let set.
-------------------------------
Glorified Rice
1 lg. box strawberry Jello
1 (16 oz.) can crushed pineapple
2 c. cooked rice, cooled, not instant
1/2 pt. whipped cream
1/2 c. sugar and 1 tsp. vanilla beat into whipped cream
Drain pineapple, reserving juice. Make Jello according to directions substitute pineapple juice
for up to 1 cup of cold water. Let set up in refrigerator until of the consistency of heavy cream.
Add remaining ingredients gently mixing just until blended. Chill until firm.
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