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Ma Glockner's Berched Chicken

From: Mark
Sent: Tuesday, January 13, 2015 1:29 PM
Subject: Berched chicken.

On another  course here. How about a recipe for Berched chicken like they used to serve at Ma Glockners in Bellingham Mass. 
I havent had any luck finding a recipe . Just references to it. Havent had it in years but it was a really good meal 


Hello Mark,

Anyone looking for this should be careful, because 90% of the Google links lead to malware sites. Could be trouble if your computer isn’t well protected.

I didn’t have any success finding a recipe. I found a brief description here: Wicked Local

Ma Glockner's is the original home of ‘berched’ chicken dinners, which consisted of layered half-chickens par-boiled in water and ‘special seasoning.’ The poultry was then cooked on a flat iron grill for 10 minutes, producing a crispy and moist dish...

The good news is that you can now get the same dish here:

River Falls Restaurant & Lounge
74 South Main St.
Woonsocket, RI

I’ll post this request on my site in case a reader has a good copycat recipe.


Makoto's Japanese Steakhouse Yellow Sauce

From: Dalene 
Sent: Thursday, January 15, 2015 2:13 PM
Subject: This one may not be do-able

Hi Uncle Phaedrus

There is a restaurant in Melbourne, Fl. known as Makoto's. It is a typical Japanese Habatchi style restaurant. 
They have two sauces, a pinkish one served with shrimp (which they sell in their store) and a yellow one served 
fish. It is the fish sauce I am interested in. I have the shrimp sauce. I have looked everywhere for this so I 
am turning to the master :). Can you try and find the recipe for the yellow fish sauce at Makoto's Japanese steak house?

Thank you,

Hi Dalene,

I had no success finding any mention of Makoto’s special yellow sauce anywhere except in Makoto’s ads and reviews and on their menu. No success with a recipe or even a description.

There are several “yellow sauces” served at Japanese Steakhouses, so it might be one of the common ones. If so, it might be one of the recipes below. You might be able to determine by the ingredients. If it’s a special sauce that is only made by Makoto’s, then I have no way to proceed except to post your request on my site in the hopes that a reader can shed some light. The dish that Makoto’s serves it with is a fish dish called “sakana.” "Sakana" appears to originally have been a generic Japanese term for dishes that go well with sake, but so many of those dishes were fish dishes that the term came to be applied to any fish dish. There is apparently no particular "sakana sauce".


Japanese Yellow sauce

makes 16 servings

1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons vinegar
2 tablespoons melted butter
1 teaspoon tomato paste
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste

Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder 
together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.
Japanese Steakhouse yellow sauce

1 cup mayonnaise
5 tablespoons butter, melted
4 tablespoons rice wine vinegar (Don't use the cheap stuff, it won't work)
2 -3 tablespoons sugar
1 teaspoon garlic powder
1/2 teaspoon ground turmeric

Combine all ingredients in a small bowl. Whisk until smooth. Cover and refrigerate at least 4 hours.
Japanese Steakhouse Yellow Sauce For Fried Rice Or Seafood

1 cup mayonnaise (don't use lite mayo)
3 tbsp white sugar
3 tbsp rice vinegar
2 tbsp butter, melted
3/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp Colemans Dry Mustard

Mix(whisk) together and put in the refrigerator for 3-4 hours. 

Use as a dipping sauce for Seafood and put on your Fried Rice as a Gravy.
Japanese Egg Yolk Sauce

makes 1 1/2 cups

3 egg yolks
1/2 teaspoon lemon juice
2 1/2 tablespoons white miso paste
1 cup vegetable oil
salt to taste
1 pinch freshly ground white pepper
1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel

In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. 
Beat in vegetable oil a few drops at a time, beating well after each 
addition until the mixture begins to emulsify. When all of the oil has 
been incorporated, stir in the miso, salt, white pepper and grated yuzu. 
Refrigerate in a squeeze bottle for convenient application.

Milk Cap Color Codes

-----Original Message----- 
From: Ray
Sent: Tuesday, January 13, 2015 5:00 PM
Subject: Across the Spectrum

It's been a while, Uncle P., since I wrote, but when I went to the mart 
today to get some milk, and 1% is what I drink, I was reminded that all the 
different local vendors seem to use a designated, particular, color cap for 
each level of milk, from artery-clogging whole milk to boring, 
dishwatery-blue skim.  I looked up the color codes for milk, and saw that 
different nations use different combos.  The USA?  Well:

United States
Red tops indicate whole milk.
Pink or light blue tops indicate skim milk.
Blue tops indicate 2% milk.
Yellow or purple tops indicate 1% milk.
Brown tops indicate chocolate milk.
Green tops indicate buttermilk.
White tops indicate Unhomogenized milk.
Black tops indicate Unpasteurized milk.

A little (very little) research did not tell me just when/where/how 
vaccimulgent nabobs got together and said, "Oh, well, let's let  'purple' be 
what we use for 1% milk.  And the others, when we sort out the 
teat-products?"  Any insights into the machinations?  And why my purple 1% 
caps might be yellow in some other venue (and waffling on skim's coding, too)?


Hi Ray,

Good to hear from you. Hope you are well and having a decent winter. Very cold here this week, but we've not had much snow so far this season.

Color coding facilitates quick identification of filled bottles of milk by dairy employees and by consumers. However, there is no law about it, and no official guidelines from Federal or State government agencies such as FDA or USDA, etc. Outside the US there is variation from country to country. The color codes you list above are generally used, but there are exceptions, even in the US. These sites give some info regarding the lack of official standardization:

Straight Dope

Live Healthy

Wise Bread

Brookshire apparently dropped color coding of the caps altogether and switched to color-coding the labels instead. Having clear caps rather than color-coded ones apparently is cheaper and facilitates recycling of the caps, while still providing the benefits of color-coding. See: Refrigerated Frozen Food

I could not find anything at all about the history or origin of milk cap color coding. Forced to speculate, I'd say one producer began using color-coded caps, possibly based on the color coding of milk cartons already in use, and as other dairies followed suit, most of them followed suit and used the same colors. As long as I can remember, whole milk came in red cardboard cartons, buttermilk in green cartons, etc. I had no success finding anything about when or by whom the color coding of milk cartons was begun. There is an interesting Scandinavian take on the issue here: Kasper Stromman

Decades ago, when milk was delivered to one's door, did glass milk bottles have color-coded caps or labels? In the rural South, we didn't have milk delivery, so I have no memory of this.

Did it begin in milk processing facilities? Were large milk containers in the industry color-coded to prevent errors from being made by workers?

Perhaps one of my readers can help with this. Any dairy historians?


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