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On 28 Dec 2005 at 15:42, Krishna wrote:
>
> Dear Phaedrus,
>
> Just a quick question, where does the term "what in Sam Hill...are you
> doing? or "Where in Sam Hill are you going?" come from? I would
> assume that it is a polite out of date term to say in stead of "What
> in the Hell..." but I was just curious where it comes from....
>
> Thanks,
> Krishna
>
Hi Krishna,
Well, there's a tale that it came from a real New England politician
named Sam Hill who was overly exuberant in his speechifying. However,
no one has ever been able to prove that this person existed. There
actually was a politician named "Sam Hill" in Washington State in the
early years of the twentieth century, but the phrase didn't come from
him. It was being used before he was born.
As far as anyone knows, you are correct. It's just a euphemism for
"hell" that came into use back when Americans were stodgy and puritanical
and would not say the word "hell" out loud.
Phaed
On 27 Dec 2005 at 15:18, Araz wrote:
> Hi my is Araz and im looking for the "youkha" recipe that you said was
> a thin Armenian bread.
>
> Thank you very much Phaed
>
Hi Araz,
See below.
Phaed
Armenian Thin bread (Youkha)
1 cup melted shortening
1 cup evaporated milk
4 cups water
14 cups flour
1 tbsp. sugar
1 heaping tbsp. salt
2 tsp. B.P.
Mix liquids. Add dry ingredients and knead well until thoroughly
mixed. Divide into 30 balls and let rest half tour or longer,
covered. Roll out each ball into 16" diameter rounds. Preheat
cookie sheet on bottom rack of 500F preheated oven. Grease pan
first time only. Bake rolled-out dough on one side until it starts
to bubble, turn over and bake (about 11/2 minutes) on other side.
This may be cooked on a grill on top of stove. An inverted cookie
sheet may be used as a grill. You must start with a high heat and
then lower to maintain high temperature. If small size cookie sheet
or grill is used, each ball must be made smaller and each round
rolled out to a smaller diameter to fit grill.
After bread is baked, butter surface completely and generously,
if serving immediately; otherwise leave unbuttered, place on a
clean cloth for a day until dry. When ready to serve, dampen,
place between towels for a few minutes and serve cold or warm.
Makes 30
On 26 Dec 2005 at 18:07, Araz wrote:
> Hi my name is Araz and I am looking for a walnut-type pastry that is
> made in Isfahan, Iran. Its called youkha I believe or noon-e-gerdui.
> Also it could be made as a cookie or a flat type pastry (bread like).
>
> I would really appreciate it if u found it.
>
Hello Araz,
The only "youkha" recipe that I can find is a thin Armenian bread with no walnuts.
I did find a Persian walnut cookie or "noon-e-gerdui" recipe. See below.
Phaed
Noon-e Gerdui - Walnut Cookies
Ingredients: (4 servings)
egg yolks, six
vanilla, one teaspoon
sugar, six spoonfuls
crushed walnuts, 300 grams
Directions:
Mix egg yolks, sugar and vanilla and beat well until the mix is
quite thick and white. Add crushed walnuts and mix well. Take
small portions with a teaspoon and make round.
Bake in the oven on baking paper.
On 27 Dec 2005 at 21:59, Dawn wrote:
> Hello Phaedrus,
>
> When I was a kid about 1948 my mother would mix up canned corn
> and I think cracker crumbs and probably an egg to hold this together.
> Don't really know. She would then fry it up in a cast iron frying
> pan. I loved them.'Have you heard of anything like these? Hoping
> you can help me.
> Dawn
>
Hello Dawn,
See below.
Phaed
Corn Cakes
Ingredients :
1 1/2 c. cream style canned corn
1 tbsp. sugar
2 eggs
1 c. saltine crackers, crushed
2 tbsp. melted butter
Preparation :
Beat eggs lightly. Add other ingredients. Stir until well
mixed. Fry on griddle or skillet. Serve plain or with butter
or syrup.
Donna found this online at a copycat board:
July 16, 2005 03:41 PM
Sweet Italian House Dressing
I found this flavorful dressing in the Chicago Sun-Times. It
is similar to the dressing found on salads at Portillo's and
Maggiano's restaurants.
1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
Place vinegar, garlic, sugar, oregano, salt and pepper in a
blender or food processor.
While the machine is running, slowly drizzle olive oil through
the blender top or feed tube until dressing is combined and
emulsified.
Store in an airtight container in refrigerator for up to two weeks.
See also here: Portillo's Chopped Salad
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