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----- Original Message -----
From: Sue
To: phaedrus
Sent: Saturday, September 08, 2001 5:56 AM
Subject: How old-
Do you know how old a baby has to be to determine what color of
eyes she has?
Thanks-
Sue
Hi Sue,
I checked several references, and this is what I found:
1) A white child's eyes are almost always slate gray or deep blue at birth. A non-white child's are almost always brown or light brown at birth.
2) Pigment is added gradually for about the first year of life, and a baby's eyes may change colors more than once during this time.
3) Final eye color is usually attained by 1 year, although it may occasionally take as long as 18 mos or as short as 6 mos - or they may occasionally
stay slate gray or blue or brown and not change at all.
This information all came from Doctors or pediatric sites. However, we read anecdotal evidence from parents who said that their baby's eyes changed
color as late as age 3. These stories are just anecdotal, though, and the pediatric sites mentioned none of these cases.
Phaed
----- Original Message -----
From: garrison
To: phaedrus
Sent: Wednesday, September 12, 2001 10:15 PM
Subject: pickled sausages
> Is there such a recipe for pickled sausage?
Hi,
Well, if you're persistent enough, you can usually find some sort of recipe
for just about anything, but sometimes you have to buy the book.
Canning and pickling meats is very dangerous. To *really* make pickled
sausage requires a special canner that cans at temperatures of 240° or more.
The reason is because home canned meats are prime candidates for a fatal form
of food poisoning known as botulism. Don't take any chances!
We could find *no* recipes for making *real* pickled sausage either on the
web or in our library. There are books available that cover the subject. You
are probably going to have to buy a book for that recipe.
That said, we located a recipe that will give you the *taste" of pickled
sausage without (we hope) the danger. At least it's a
refrigerator pickle. *TRY AT YOUR OWN RISK.*
Phaed
This recipe came from Neosoft's recipe archive:
Neosoft
"We pickle sausage all the time. We use smoked sausage that is
already cooked. We slice it into 1 inch sections and put it in a
canning jar (one of those ones with the latch lids). I fill up the
jar with sausage and then fill it up with white vinegar to about 1/2
inch from the top. I then add some dried, crushed red pepper (to taste)
maybe 2 tablespoons. We have found that putting the open jar into a pot
of boiling water (standing up of course) until the vinegar boils helps
the taste. Seal the jar, and put it in the fridge. Within two days you
have very tasty pickled sausage. It seems to last several weeks. I don't
know how long exactly, cause it never "lasts" more than several weeks."
----- Original Message -----
From: Pucky
To:
Sent: Friday, September 07, 2001 9:41 AM
Subject: cookie search
> I just started a small bakery business and I cater to a neighborhood
> Italian restaurant the owner would like me to make a light lemon cookie
> to be served with fruit after dinner. Do you have any suggestions?
>
> Thank You
> Pucky
> Great Site!
Hi Pucky,
Glad you like the site!
Below are several recipes. I would suggest that you choose one of the
anginetti recipes, which are described as just what you ask for - a "light
lemon cookie".
Phaed
Anginetti (Italian Iced Lemon Cookies)
1/2 cup white sugar
6 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon butter or margarine
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter
with an electric mixer until well blended. Add eggs one at a time, beating
well after each addition. Continue to beat for 1 minute.
Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough
into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter
rings onto the prepared cookie sheet.
With moistened fingertips, press ends of each ring together to form a smooth
ring. Bake about 20 minutes or until golden brown.
To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water,
lemon juice and vanilla and whisk until sugar melts and mixture is heated
through. Thin with more water if icing is too thick to brush.
Remove cookies from oven and immediately brush warm icing over hot cookies.
Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool
completely. Makes 2 dozen
---------------------------
Lemon Drop Cookies (Anginetti)
What you need:
3 eggs
l/2 cup milk
2 tsp. lemon extract
l/2 cup sugar
l/2 cup vegetable oil
3 cups flour
8 tsp.baking powder
What you do:
Heat oven to 350 degrees. In an electric mixer on medium speed, beat eggs,
milk, lemon extract, sugar, and oil until well blended.
On low speed, add flour and baking powder. Mix until just blended. The dough
should be soft and sticky. Lightly dust the dough and your fingers with a
little additional flour.
Drop dough from a teaspoon onto a lightly greased cookie sheet, spacing
cookies 2 inches apart. Bake immediately for 8-10 minutes or until lightly
browned.
Remove cookies from cookie sheet onto wire racks. Cool. Frost with Lemon
confectioners' sugar.
If it is necessary to freeze cookies, use heavy-duty plastic freezer bags
and freeze the cookies unfrosted. Makes about 50 cookies.
Lemon Confectioners' Frosting
What you need:
6 cups confectioners' sugar
2 tsp. lemon extract
l/2 cup water
What you do:
In an electric mixer on medium speed, beat all ingredients until smooth.
Using a metal spatula, frost the tops of the cookies. The frosting will drip
down the sides and coat the cookies. Dry the frosted cookies on racks. Store
in airtight container
Note:You can substitute anise or another extract to create different
flavors. This cookie is popular on wedding cookie platters or other
occasions.
------------------------------
Italian Lemon Sprinkle Cookies
Cookies
6 eggs (beat well)
3 quarters of a cup crisco (melted and cooled)
1 cup sugar add slowly
5 cups of flour (sifted)
3 teaspoons of baking powder
2 tablespoons of lemon extract (add after everything is mixed well)
Combine all the ingredients and mix well. Place the dough in the
refrigerator for 1 half hour or longer. Take small amount at a time in hand
and roll as large as walnut. Place on the greased cookie sheet. Bake at 3350
degrees for about 10 minutes.
Glaze
1 pound of powdered sugar
little bit of milk
1 teaspoon of lemon extract
While cookie is still warm dip into glaze. Set on wax paper and sprinkle
with sugar (red or green candy sprinkles).
---------------------
White Italian Cookies
6 eggs
1 C. sugar
6 C. flour
5 tsp. baking powder
1 tsp. salt
4 tsp. lemon juice
1/2 C. milk
1 1/2 C melted crisco
lemon zest, 2-3 tsp. optional
Beat eggs. Add sugar. Add flour, baking powder, salt, lemon juice, milk,
melted crisco and lemon zest. Shape into balls. Bake at 350* for 10
minutes or till lightly browned. When cool frost with icing.
(confectionery sugar and a little water or milk.)
---------------------------------
Genets (Lemon Italian Cookies) *
Recipe By : Susan
Serving Size : 36 Preparation Time :0:30
Categories : Desserts/Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups flour
1 cup sugar
5 teaspoons baking powder
1 cup vegetable oil
1 cup milk
1 pinch salt
2 teaspoons lemon juice
2 eggs
Frosting Ingredients:
3 cups confectioner's sugar
4 tablespoons butter or margarine
6 tablespoons orange juice
2 teaspoons lemon juice
2 1/2 teaspoons vanilla
Sprinkles
Roll into 1" balls. Bake at 350 for 15 minutes until set, not brown.
Makes 36 cookies
----- Original Message -----
From: debbra
To: phaedrus
Sent: Saturday, September 08, 2001 4:20 PM
Subject: Space food Sticks
> Is there any store where i can buy Space food Sticks?Or is there a
> recipr where i can make them.Your reponse would be appreiated.Thanks a
> bunch
Hi Debbra,
I have three recipes for these below. The commercial version of Space Food
Sticks was made by Pillsbury, and was discontinued in the 1980s.
Maybe I'm missing something regarding the nostalgia associated with these,
but except for the name and shape, there seems to be little difference
between these and the numerous types and brands of "protein bars" and
"energy bars" that are sold in health food stores. Actually, things like
peanut butter flavored "Tiger's Milk" energy bars are probably better for
you nutritionally than "Space Food Sticks."
I'm the right age to remember them, and I was one of the first kids in my
neighborhood to holler for Tang (because the astronauts drank it!), but I
only vaguely recall "Space Food Sticks".
The first recipe is likely the closest you're going to get to a homemade
version of these.
Phaed
Space Food Sticks
Ingredients :
1 c. crunchy peanut butter
1 c. dry powdered milk
2 tbsp. wheat germ
2 tbsp. or 2 pkg. Knox unflavored gelatin
2/3 c. honey (or corn syrup, light)
1/8 tsp. salt
Preparation :
Mix together all dry ingredients. Cut in the peanut butter. Add
the honey (or corn syrup). Thoroughly mix. Shape into "space
sticks" or shape desired. Store in plastic covered dish. A good
snack food and lunch box treat, since this recipe doesn't require chilling.
----------------------------------
Space Food
Ingredients :
1 c. peanut butter
1 c. powdered milk
1/2 c. honey Granola
Wheat germ
Crushed cereal
Coconut
Preparation :
Mix all ingredients in mixing bowl. Roll into 1 inch balls and
chill in refrigerator. Before serving, roll into one of the following:
wheat germ, crushed cereal, or coconut.
------------------------------------------
Space Food Sticks
Ingredients :
1 c. peanut butter
1/2 c. honey
2 c. dry powdered milk
1/2 c. raisins
1/2 c. finely grated carrots
1 c. uncooked oatmeal
1/4 c. wheat germ
1/4 c. coconut
Little water
Preparation :
Mix all of the ingredients thoroughly. Shape into sticks the
size of fingers. Roll in coconut if desired. Chill in refrigerator.
----- Original Message -----
From: LH
To: phaedrus
Sent: Saturday, September 08, 2001 8:49 AM
Subject: Toast
> Is there a theory that toasting bread is harmful to our health?
Hi,
Here's the real scoop:
Anytime you "brown" a food, whether it's bread or beef or chicken or fish or french fries,
you are doing two things - you are destroying some of the protein in the food, and you are
creating some carcinogens and mutagens, both of which have the potential to be harmful with
heavy and prolonged exposure.
That kinda kills the old saw that your mother used to tell you about the
brown crust of bread being the best part, doesn't it....?
Dig a little more, and you find that this is also true of fried potatoes,
and of coffee. These bad chemicals are created in coffee when the beans are
roasted, and that's not even counting the caffeine. One particular mutagen,
diacetyl, is found in coffee, bourbon whiskey, wine, apple brandy, sake,
toasted bread, soy sauce, tomatoes, boiled potatoes, and roast turkey.
Hydrogen peroxide is found in large amounts in coffee. Diacetyl is also
what makes butter smell like butter, so if you butter your toast, you've
got a chemical feast. Also, when you toast bread, you destroy much of the
lysine in it. Lysine is a valuable amino acid that balances the protein
content of bread. Toasted bread also contains some beryllium, another carcinogen.
Cured meats contain small amounts of nitrates, which your body turns into nitrites -
another carcinogen.
Now, if you stop there, as some health food faddists do, then you would
think that you should stop eating toast, and most meat, particularly grilled
meats, and that you should definitely stop drinking coffee. The faddists
would have you become a vegetarian or even have you eat only raw vegetables.
But wait! If you dig a little deeper, you find that high amounts of nitrate
are a normal component of vegetables. Beets, celery, lettuce, spinach,
radishes and rhubarb all contain about 200 milligrams of nitrate per
100 gram portion (2000 parts per million). Cruciferous vegetables
such as mustard, kale, turnips and cabbage are also high in nitrate. As we
said, tomatoes and boiled potatoes contain the mutagen diacetyl.
Also, there are several other compounds which are believed to be
carcinogenic that are naturally found in the vegetables that faddists push.
Foods containing these substances include alfalfa sprouts, apricots, apples,
peaches, cherries, pears, plums, almonds, lima beans, corn, yams, chickpeas,
and cashew nuts. Bruised potatoes and potatoes that have begun to sprout
contain large amounts of a potentially lethal compound (solanine and
chaconine - cholinesterase inhibiters affecting nerve transmissions).
And these don't even include pesticide residue and fertilizer nitrates that
may be present in vegetables.
The bottom line is that, no matter what you eat, the odds are that it
contains some chemical that some study somewhere has shown to be potentially
"bad" in some way. And, more often than not, some follow-up study by another
researcher has had different results, showing that the food is not as
harmful as the first study showed. Food science is not always an exact
science.
Remember the oat bran thing of a few years ago? Remember when we were told
to cut out eggs altogether? Remember when milk was touted as a health food
for adults? Have you read the latest studies about fiber and colon cancer?
Many, many of these early studies and ideas are being questioned now.
Experimental results are questionable until they have been verified by other
researchers. This is an important part of the scientific method that is
called "repeatability". Any research must be repeatable and the results must
be verified before it is accepted as fact. Food faddists will cite any
single experiment that seems to verify what they already believe and will
ignore other research that disagrees with what they believe.
The experiments that have shown that the chemicals named above are harmful
all used high concentrations of those chemicals in laboratory conditions. No
lab rat ever got cancer from eating one or two slices of buttered toast per
day along with an otherwise balanced diet. Neither will you. Eat your toast,
get a balanced diet, and pay attention only to verified research from
reputable sources and to your doctor regarding things that you shouldn't eat.
Link:
https://interactive.usask.ca/skinteractive/modules/agriculture/food/foodnut/constit/constit_add5.html
Phaed
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