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Pan Roasted Corn

----- Original Message ----- 
From: Suzette 
Sent: Thursday, December 17, 2009 8:57 AM
Subject: Roasted corn

Hi Phaedrus,

I have visited your site often and enjoy it very much.  Can you help me find the 
recipe for pan roasted corn that I recently had at Joe's Stone Crab Restaurant in 
Las Vegas?  It is whole kernal yellow corn roasted with cilantro and lime. 
I really appreciate your help.


Hello Suzette,

I cannot find any recipes at all from Joe's Stone Crab Restaurant. However, there is a recipe for pan roasted corn with cilantro and lime here:

Pan Roasted Corn - NY Times

Pan Roasted Corn and Tomato Salad


From: "John" 
Subject: Found an answer to a question
Date: Sunday, July 24, 2016 4:13 PM

I was looking for the recipe for Joe's Stone Crab Roasted Sweet Corn and was directed to your site. 
Came across a recipe on your site that was close ... but continued looking and then I found the real deal here:

Official and everything. 

Just thought you might like to update the old posting from Suzanne regarding this or otherwise post the answer. 


The recipe is transcribed from *.pdf below. Phaed

Joe's Stone Crab Pan Roasted Sweet Corn


1 Tbsp		clarified butter
1 portion(7 oz) cut, fresh corn	
1 Tbsp (.5 oz)  lemon garlic butter
1 pinch		chopped cilantro
1 pinch 	salt & pepper mix
1 ea.		parsley sprig
1 ea.		lime wedge
fork pick for the garnish

1. Heat 12 inch saute pan until very hot.
2. Add clarified butter and heat until just smoking.
3. Add corn, spread out evenly and cook until it begins to brown, about 1 minute
4. Toss and cook another 30 seconds.
5. Add 1 tablespoon of lemon garlic butter, 1 pinch of chopped cilantro and 1 pinch of salt & pepper mix.
6. Toss together and plate.
7. Garnish with 1 parsley sprig and one lime wedge using a fork pick.

Red Relish

----- Original Message ----- 
From: Margaret 
Sent: Wednesday, December 16, 2009 7:05 PM
Subject: relish

red Relish At Marshall Field's - - 1970's - 1980'S


My name is Marge and I am from the Chicago area.

In the 1970's/1980's Marshall Fields (Downtown - - State Street Store) had several 
restaurants on the 7th floor.  They had a hot dog wagon and one of the condiments 
was a "Red Relish" that was outstanding.  It was in a jar - - not made by MF's - - 
but I do remember I purchased a jar and to my recollection it said the name of a 
company which if my mind serves me right was made in the St. Louis area.  It was 
scrumptious - - the best I have ever had on a hot dog.  If you could locate that or 
if anyone would have a recipe that would be similar I would be a very happy camper.

Thank You,


Hello Marge,

Sorry, I could not find a clue as to the brand of red relish used by Marshall Fields or anything else about it.


If memory serves me correctly, the red relish served at Marshall Fields was
braswells.  The reason I know this is that I always loved it and asked for
the brand name on one particular visit.  The lady showed me the jar and I
have been buying it (at Publix) ever since. 

Ginger Chews

----- Original Message ----- 
From: Rachael 
Sent: Thursday, December 17, 2009 7:50 AM
Subject: ginger chews inquiry

Hi Phaedrus,

It sure didn't take long for my entire family to develop an addiction to Tin Tin Jahe 
Ginger Chews Candy, from Indonesia!  I've looked all over the internet, as well as in 
my modest collection of cookbooks, and I cannot find a recipie for a chewy (ginger) 
candy using tapioca starch.  The package lists the ingredients as sugar, ginger, and 
tapioca.  I've used many permutations of the following search terms: recipie, tapioca, 
tapioca association, ginger, candy, chew, chewy, and Tin Tin Jahe.  You're my last hope! 

Many thanks, 


The following came from :

Tin Tin Jahe Ginger Chew/Candy

"Sin-A Ginger Chew/Candy has been produced in Indonesia for the past sixty years and 
is renowned for its uniqueness and superb quality. The Chew is made of exclusively 
natural ingredients, no artificial flavoring or preservative is added to the Chew. 
In order for the product to maintain its optimal level of ginger flavor without being 
too pungent for the average consumer, the manufacturer uses only the choicest mature 
ginger from a specific area in Indonesia, stone-grinds the ginger into fine pulp and 
then processes it with maltose, cane sugar, tapioca starch. The manufacturer is so keen 
to maintain its most traditional method of production that even to date, the Chews are 
still individually wrapped by hand. Due to the high level of ginger juice in the Chew - 
8.14%, the product can withstand a shelf-life of 18 months without any preservative. 
However, the product is susceptible to heat, and therefore is best stored or shelved 
below 80F."

Hello Rachael.

I cannot find any copycat recipes for sin-a ginger chews. There may be home recipes for them in Asia, but I could not find any on the Internet or elsewhere. The ones you specifically mention - Tin Tin Jahe" - are a commercial product. Below is the only "ginger chews" recipe that I can find at all. It does not have tapioca starch.

I think you are placing too much emphasis on the tapioca starch. Tapioca starch, or tapioca flour, as it is also called, is merely a thickener. It does not add to the product in the way of taste, and could be substituted for by corn starch or arrowroot, which it is in turn used as a substitute for.


Ginger Chews Cookies

4 3/4 c. flour
1 tsp. cinnamon
2 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
3 1/2 tsp. baking soda
2 c. sugar
1 c. butter
2 eggs, beaten
1 c. molasses
1 tsp. vanilla

Sift together flour, cinnamon, ginger, cloves, salt and soda. Set aside. Cream sugar 
and butter. Stir in eggs, molasses and vanilla. Add dry ingredients and mix. Chill dough 
1-2 hours. Roll into walnut sized balls and dip in sugar. Place on greased baking sheet. 
Bake at 350 degrees for 8-10 minutes.

I came upon your site looking for a ginger chews candy recipe.  
I saw the recipe you furbished to another searcher 3 years ago was a cookie recipe and I continued searching.  
If your blog is active and you make addendums to past inquiries, consider posting this recipe I located:

Homemade Ginger Chews


Sweetened Coconut

----- Original Message ----- 
From: Heidi 
Sent: Thursday, December 17, 2009 4:59 PM
Subject: Sweetened Coconut

Dear Uncle Phaed

How do I turn unsweetened coconut into sweetened?

Thank You


Hello Heidi,

There's more difference between sweetened and unsweetened dried coconut than just sugar. Most brands of sweetened coconut are soaked in corn syrup for sweetness and in other additives to make it retain moistness. So, if your coconut is going to be used on the OUTSIDE of something like a cake topping, etc, there's not much way to acceptably make sweetened coconut from unsweetened. Sugar won't stick to the coconut, and it will also be dry. If the coconut is going to be INSIDE the dish, like in a batter or in a pie filling, then try using your unsweetened coconut and increasing the sugar in the recipe by 2 teaspoons per cup of coconut. Since sweetened coconut adds moisture, too, you might have to add a bit of extra liquid as well. I have no idea how much.


Beef Tri-Trip

----- Original Message ----- 
From: Pat 
Sent: Tuesday, December 15, 2009 7:06 PM
Subject: beef try tip

Hi Uncle

I lived in Ca.for a lot of years and got used to BBQ beef try tip every week. 
We could buy it in all the grocery stores for $4.00 to $5.00 a lb. Now I live 
in ND. and have to have it specially cut for $12.00 to $13.00 A Lb.
I know stores can buy it by the box, is there any place I can buy it by the box?


Hello Pat,

It's not always easy to find tri-tip outside of California. In a lot of places tri-tip, or "bottom sirloin", is cut up for stew meat or ground for hamburger. The best way to buy it and be sure of the quality would be to find a local old-fashioned butcher shop and see what the butcher will do for you. If you want to try to buy it online, there are numerous beef suppliers. See the links below. You might also talk to the meat departments at your local grocers and find out who their beef distributors are, then talk to the distributors about buying it by the box.

Marx Foods

Smoky Market


BNE Meats

Certified Organic Beef


CSU Meats


"Sense memory filled the air around my head with the steam of golden squash and onions. fried okra crisp as popcorn, cornbread more like cake than a bride would eat at her own wedding. I tried to remember what day it was. Tuesday lunch usually meant Crackling Catfish..."
A Minister's Ghost by Phillip DePoy

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