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----- Original Message -----
From: Jerry
To: phaedrus@hungrybrowser.com
Sent: Monday, December 31, 2001 11:49 AM
Subject: antique wooden sugar mold
I would like to know the history of wooden sugar molds that are now being
used as votive candle holders. Thanks
Hi Jerry,
These were used more in days gone by than they are now, but they are still used in Mexico.
Raw sugar cane syrup was poured into the molds & dried to form raw brown sugar cones. Before
refined, granulated sugar, this is the way sugar was often sold. Brown sugar cones called
piloncillo can still be purchased in Mexico, and brown sugar cones are still used in
making tequila.
A different type of smaller sugar mold is used in the northeastern U.S. for making maple sugar candy.
This kind is now often made of plastic.
There are pictures of the wooden Mexican sugar molds at these sites:
Sugar Molds 1
Sugar Molds 2
Sugar Molds 3
Phaed
----- Original Message -----
From: karen
To: phaedrus
Sent: Monday, December 31, 2001 9:26 PM
Subject: help me please
Dear Uncle Phaedrus~
I have been looking for a recipe but can't find it. It is called
"Cherry Berry on a Cloud". It is basically a merengue substance with
cherries that you can cut into squares and pour whole marishino cherries
in a sauce on. It is really good and i cant find it anywhere. please email
me back if you have any luck.
~karen
Hi Karen,
Below are the recipes I find with that name.
Phaed
Cherry Berries On A Cloud
Ingredients :
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
2 3/4 c. sugar
2 c. chilled whipping cream
2 (3 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
2 c. miniature marshmallows
1 (21 oz.) can cherry pie filling
1 tsp. lemon juice
2 c. fresh strawberries (or 16 oz. frozen)
Preparation :
Heat oven to 275 degrees. Butter a 9 x 13 x 2 inch baking pan.
In a large mixing bowl, beat egg whites, cream of tartar and salt
until foamy. Beat in 1 3/4 cups of the sugar, 1 tablespoon at a
time and continue beating until stiff and glossy. Do not over beat!
Spread mixture in pan; bake 1 hour. Turn off oven; leave meringue
in the oven and keep door closed 12 hours, or longer. In a chilled
bowl, beat whipping cream until stiff; set aside. Blend cream
cheese, 1 cup sugar and vanilla. Gently fold the whipped cream and
marshmallows into the cream cheese mixture. Spread over the
meringue. Chill 12 to 24 hours. Cut into serving pieces and top
with cherry berry topping.
----------------------------------
Cherry Berries On A Cloud
Ingredients :
6 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
Cherry Berry Topping:
21 oz. can cherry pie filling
1 tbsp. lemon juice
2 c. sliced fresh strawberries or 16 oz. frozen berries
Preparation :
Heat oven to 275 degrees. Butter 9 x 13 inch baking pan. In a
large bowl, beat egg whites and add sugar 2 tablespoons at a time.
Continue beating until stiff and glossy. Don't overbeat. Spread in
pan. Bake 1 hour and turn off heat. Leave in oven with door closed
for 12 hours or longer. 6 oz. cream cheese, softened 1 c. sugar 1
tsp. vanilla 1 c. miniature marshmallows In a chilled, bowl, beat
the whipping cream until stiff. In another bowl, blend the cream
cheese, sugar and vanilla. Gently fold the whipping cream and
miniature marshmallows into the cream cheese mixture. Spread over
meringue. Chill 12-14 hours. Cut into serving pieces and top with
Cherry Berry Topping. Leftover torte can be frozen.
----- Original Message -----
From: patti
To: phaedrus@hungrybrowser.com
Sent: Monday, December 31, 2001 6:58 PM
Subject: do you have this recipe?
> I had a recipe for a clone of Olive Garden's Chicken Parmasen and have
> lost it.
> :(
> Thanks,
> Patti
Hi Patti,
Is this it? This is the only one that I can find.
Phaed
Olive Garden Parmesan Crusted Chicken
Ingredients:
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)
Preparation:
Prepare pasta according to package directions. Wash and drain
chicken strips. Mix breadcrumbs, flour, and Parmesan
cheese together. Place milk in dish for dipping. Dip chicken in
breadcrumb mixture and then in milk and then back in
breadcrumbs. Place in fry pan that the oil has bee heated and fry at
medium to medium low temperature until golden.
Remove and drain chicken. In a saucepan on medium heat, melt butter,
add olive oil. Whisk in flour until mixture is blended.
Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add
wine and blend. Immediately add half and half and sour
cream stir. When mixture is smooth add grated cheese stir until
melted. Finally sprinkle fresh basil in the sauce and stir
lightly and remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4
cup sauce over pasta, add broccoli and mushrooms.
Place Parmesan Chicken on pasta and sprinkle red crushed pepper and
add grated Parmesan cheese if desired.
----- Original Message -----
From: Annelisa
To: phaedrus
Sent: Sunday, December 30, 2001 12:14 PM
Subject: Vietnamese sushi
> Do the Vietnamese have a popular raw fish dish like sushi? If so, what
> is it called? Many thanks for your help. I am a writer.
Hi Annelisa,
I spent quite a lot of time researching this, and I could not find that
there is any Vietnamese raw fish dish. They do have a raw beef dish, but I
could not find the Vietnamese name for it. Their most popular fish dish
(cooked) is sour fish head soup (canh chua dau ca).
On a side note, sushi actually originated in China, and raw fish salad is
eaten on Chinese New Year's for luck.
Phaed
Vietnamese Raw Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Thin slices raw beef
2 Tablespoons Dried minced onion flakes
2 Tablespoons Oyster Sauce
1 Green Onions -- chopped
3 Tablespoons Fresh Line juice
1 Cilantro
1/2 Cup Yellow Onion -- thinly sliced
1 Lime -- in wedges
1 Chili Pepper -- seeded/sliced
First, prepare the fried onion flakes. Fry the onion flakes in 1/2
tablespoon of peanut oil until light brown. Drain on paper towels.
Marinade then sprinkle with fried onion flakes, green onion and cilantro.
Garnish with chopped peanuts and lime wedges. The dish can be served with
rice papers or rice.
-----------------------------
Sour fish head soup (canh chua dau ca)
Yield: 4 servings
2 Scallions, white part only, crushed with the side of a knife
Freshly ground black pepper
2 tsp Salt
2 tbsp Plus 4 teaspoons fish sauce(nuoc mam)
1 large Fish head or fish carcass, split down the center
1 quart Water
1/2 cup Canned sliced sour bamboo
1/4 Fresh pineapple, cut in a lengthwise section and sliced
1 dash MSG (optional)
2 tbsp Mixed chopped fresh -coriander (Chinese parsley)
Scallion green
Procedures
Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons
fish sauce over the fish head.
Allow to stand for 10 to 15 minutes.
Bring 1 quart of water to a boil and drop in the sour bamboo and
pineapple slices.
Cook at a lively boil for 5 minutes.
Drop fish head into the actively boiling water and, keeping at a boil,
add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash
of msg.
Boil the fish head for a total of 10 minutes.
Transfer to a soup tureen, sprinkle on the coriander and scallion green,
and serve.
Note: if the fish head is dropped into water that is not boiling, it
will fall apart.
Makes 4 servings
----- Original Message -----
From: Clyde
To: phaedrus
Sent: Sunday, December 30, 2001 2:34 PM
Subject: Need receipt for beef and venison jerky - Please. Thanks Clyde
>
>
Hello Clyde,
Well, I don't send out home meat canning or jerky recipes anymore. I got to
thinking about how I would feel if someone followed a canning or drying
recipe that I sent them and then got food poisoning.
I do give links to websites that have recipes like that, though. Below are
several. Use at your own risk. The latest USDA recommendation is to heat any
meat up to 160° F before drying it to make jerky. That's the only way to
make sure all the germs have been killed. See the first link.
Phaed
Jerky 1
Jerky 2
Jerky 3
Jerky 4
Jerky 5
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