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----- Original Message -----
From: Chuck
To: phaedrus
Sent: Wednesday, October 02, 2002 10:33 PM
Subject: need info
Where do I go to find the meaning & writings on Metaphysical
& Epistemologically. Thank you Chuck
Hello Chuck,
Interested in the high country of the mind, huh? You should read "Zen in the Art of Motorcycle Maintenance".
Metaphysics is the branch of philosophy concerned with the nature of ultimate reality.
Epistemology is the branch of philosophy that's concerned with knowledge.
These links should provide you with plenty of fodder:
Metaphysics & Epistemology Link 1
Metaphysics & Epistemology Link 2
Metaphysics & Epistemology Link 3
Epistemology links:
Epistemology Links
Metaphysics:
Metaphysics Links
Phaed
----- Original Message -----
From: Kia
To: phaedrus
Sent: Thursday, October 03, 2002 3:48 PM
Subject: Instant Mashed Potato Pancake
Hi,
I used to make mashed potato pancake using only instant mashed
potatoes, water. I would then lightly coat it with flour and
fry in butter. They were very good. I can't remember which
brand of instant mashed potato flakes I used. Could you help?
Kia
Hello Kia,
Okay, Okay. I took the word "psychic" off my web page. I couldn't possibly tell
you which brand of instant potato flakes you used.
None of the recipes that I have specify a brand. They just say "potato
flakes," like the one below.
Phaed
Quick Skillet Potato Pancakes
Ingredients :
1/3 c. instant mashed potato flakes
3 tbsp. self-rising flour
1/2 c. skim milk
1/4 c. minced onion
1 egg, beaten
1/8 tsp. salt
Dash each pepper and ground nutmeg
1 tbsp. vegetable oil
1/2 c. applesauce (no sugar added)
Preparation :
Makes 2 servings, 2 pancakes each. In small bowl combine potato
flakes and flour; add remaining ingredients except oil and
applesauce and, using a fork, blend thoroughly. In 10 inch nonstick
skillet heat oil; drop batter into skillet by heaping
tablespoonsful, forming 4 pancakes. Cook until bottoms of pancakes
are browned; turn pancakes and brown other side. Remove to serving
plate and serve with applesauce. Each serving provides: 1/2
Protein Exchange; 1 Bread Exchange; 1/4 Vegetable Exchange; 1 1/2
Fat Exchanges; 1/2 Fruit Exchange; 1/4 Milk Exchange. Per serving:
230 calories, 7 g protein, 10 g fat, 28 g carbohydrate, 347 mg
sodium, 138 mg cholesterol.
---- Original Message -----
From: Heather
To: phaedrus
Sent: Thursday, October 03, 2002 5:21 PM
Subject: flavored vodka
> Phaedrus -
> Back in the 70's I remember friends making "faux Kalua" etc.
> with vodka and various flavorings. Do you have any such recipes?
>
> Heather
>
Hi Heather,
I found a few. This site has some recipes:
Vodkaphiles
And see below. This is something that would be fun to experiment with. How
about vanilla vodka, with vanilla flavoring?
Phaed
Coffee Liqueur
2 cups ground coffee beans (select a strong, full-bodied blend, such as French Roast)
3 cups boiling water
1 1/2 cups granulated sugar
1/2 cup light brown sugar -- firmly packed
1 teaspoon glycerin (found in drugstores)
1 teaspoon Homemade Vanilla Extract -- see recipe
3 cups vodka
Put the ground coffee and boiling water into a bowl and mix thoroughly. Line
a fine-mesh sieve with a coffee filter and strain immediately into a 4-cup
glass measuring cup. Combine the coffee and the sugars in a medium saucepan.
Heat for 5 minutes over low heat, stirring constantly, just until the
mixture begins to steam (do not bring to a boil). Remove the pan from the
heat and let cool. Stir in the glycerin, vanilla, and vodka. Using a funnel,
divide the liqueur between two 20-ounce decanters. The Coffee Liqueur should
be ready to drink in 3 or 4 days and has a shelf life of 2 to 3 months.
YIELD: 5 cups
----------------------------------------------------------
I have been making flavored vodka with raspberries and blackberries.
You can use any kind of fruit, but this is what I have tried so
far.
All you do is take 3 to 4 cups of fruit, the peel of a lemon or
lime (I use a stripper and get nice long curls of it) which helps
draw the flavors out of the fruit. Put them in a gallon sized jar
(I use a nice glass one so I can watch the progress) and cover with
about 1.75 liters of fairly inexpensive vodka. Place the lid on
and let them sit, turning the jar every day when you pass by, for
about 3 to 4 weeks.
Then strain out the berries with cheesecloth and bottle the vodka.
It can be stored at room temperature, or in the freezer. It's
great for making Raspberry Lime Rickies (vodka, club soda, ice and
a lime wedge) in the summer!
I think I am going to keep making these all through the fall with
other kinds of fruits. Meyer lemons would be great if I could find
some. Well, I hope others might try this! I used to hate drinking
vodka, but now it's pretty neat!
For something really interesting, try the berries after you've
strained them out, they pack QUITE a wallop! (I was doing this at
10 in the am so I had to watch it!!)
----- Original Message -----
From: Matt
To: phaedrus
Sent: Friday, October 04, 2002 11:16 PM
Subject: curious about a recipe
We just saw the movie Sweet Home Alabama and there was a joke in
the movie about someone eating a bologna cake. Does such a cake
actually exist? Where could I find the recipe if it does?
Thanks
Matt
Hello Matt,
Well, I couldn't find a recipe for bologna cake, but I did find this description:
"The cocktail parties of the 1950s took playing with appetizers further with dips, cheese balls and
ways to gussy up what was by then becoming the beloved cold cut. The bologna cake was an affair that
used cream cheese to glue cold cuts into a tower."
Since the movie is a hit, it wouldn't surprise me to see such a recipe being passed around soon.
A bologna cake sounds like the ideal thing to serve at a toga party.
Phaed
A reader sent this recipe:
Bologna Cake
1 1/2 lb. bologna
2 (8 oz.) pkg. cream cheese
Get 1 1/2 pounds bologna sliced 1/2-inch thick. Take 1 piece of bologna and cover with a layer of
cream cheese, lay another piece of bologna on top of first piece. Then cover second piece with
cream cheese, continue to do this until all 1 1/2 pounds are layered in the form of a cake. Then
take remaining cream cheese and cover top and sides, just like you were icing a cake. Chill, slice
and serve with crackers or chips.
----- Original Message -----
From: Dianne
To: phaedrus
Sent: Friday, October 04, 2002 11:10 PM
Subject: Streu Mi
Could you please tell me if Streu Mi is available in Canada. We used
to purchase it through a local Grocery Store. This product was supplied
to our local grocery store by Bigros Foods Inc., 25 Parker Ave., Nepean,
Ontario, Canada.
The local grocery store indicated it is no longer available in Canada.
Can you help us???
Please let me know your thoughts and if you can enlighten us on how we
might be able to purchase this product.
Thank you
Dianne
Hello Dianne,
Well, the first thing that I would do if I were you is to telephone Bigros Foods and ask them about it:
Bigros Foods Inc
.
25 Parker Ave
Nepean ON K2G 3A6
Ph: 613-226-6615
Fax: 613-226-3419
If it's true that you aren't going to be able to get it in Canada any more, then you can purchase it online at these websites:
My Gourmet Shop
Grill Index
Phaed
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