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----- Original Message -----
From: "Kimberley"
To: phaedrus
Sent: Tuesday, February 24, 2004 7:49 PM
Subject: brown gravy cabbage rolls
>
> Uncle Phaedrus,
>
> I am looking for a wonderful cabbage roll recipe. The difference between
> this cabbage roll recipe and 'all' the others is that it does not have any
> tomatoes or tomato products. It does have ground beef and pork and is
> covered in a brown gravy. It was a very simple recipe.
>
> The woman who made them was named Mrs. C. She came from Germany. I
> recently asked her husband if he had the recipe and he said that he hasnt
> been able to find it since she passed. She would be in her 90's if she
> were still living.
>
> I have been looking for a recipe similar to hers that I could start with
> and make adjustments as needed, but I havent been able to find anything
> without the tomatoes. My husband ate these as a child, and would love to
> have them again. I would love to make this meal for him.
>
> I really appreciate any help!
>
> Kimberley
>
Hi KImberly,
The only recipe that I can find that mentions brown gravy is the one below.
Phaed
Cabbage Rolls
Ingredients :
2 heads cabbage
1 c. cooked rice
1 c. seasoned bread crumbs
2 eggs, beaten
1 lb. ground beef or pork
1 c. chopped onions
1/4 c. chopped parsley
1 clove garlic, crushed
1/4 tsp. thyme
4 tsp. sage
Salt and pepper
Preparation :
Parboil large leaves of cabbage for a few minutes until pliable.
Brown meat in a little oil, remove meat; brown onions, remove them.
Drain off excess oil, add water to make a light brown gravy. Pour
out and reserve. Put meat, rice, bread crumbs and all seasoning in
pan. Mix thoroughly while heating through, turn off heat; add eggs,
and mix again. Place correct amount of stuffing in center of each
cabbage leaf. Fold in sides of leaf, roll up tightly and place in
large pot. If they are packed tight and fill the pot, they will
usually not need to be secured with toothpick. Heat brown gravy
which was reserved. Serve hot.
----- Original Message -----
From: "Liz"
To: phaedrus
Sent: Tuesday, February 24, 2004 8:58 PM
Subject: cooking with kidney
> Hello, I hope I can receive your help again. My mom bought me two
> packages of kidney at a meat sale a few days ago. With one, I was going
> to make a steak and kidney stew or pie. Coulc you perhaps send me an
> example or two of what other ways kidney can be included in recipes.
> Thanks so much.
>
> Sincerely, Liz
>
Hello Liz,
See below.
Phaed
Beef Kidney
Serves 1-2
Ingredients
1 kidney
2t sp parsley, minced
1 tsp shallot, minced
salt and pepper, to taste
150ml/1/4 pint gravy or 2 tbsp sherry
Method
1. Take off a little of the kidney fat, mince it very finely, put it in a
frying-pan. Slice the kidney, sprinkle it with the parsley and shallots, add
a seasoning of pepper and salt, and fry it until nicely browned.
2. When it is done enough, dredge over a little flour and pour in the gravy
and sherry.
3. Let it simmer, but not boil any more, or the kidney will harden; serve
very hot and garnish with croutons. Where the flavour of the shallot is
disliked it may be omitted and a small quantity of savoury herbs substituted
for it.
------------------------
Devilled Kidneys
by Jennifer Paterson
from Two Fat Ladies
Serves 6
ingredients
2 tsp Worcestershire sauce
2 tsp mushroom ketchup
1 level tsp English mustard powder
55g/2oz butter, melted
pinch of cayenne pepper
salt and freshly ground black pepper
8 lamb's kidneys
1 tbsp vegetable oil
1 dessert spoon chopped parsley
lemon wedges
Method
1. Mix together the Worcestershire sauce, mushroom ketchup, mustard, 25g/1oz
melted butter, the cayenne pepper and a seasoning of salt and pepper.
2. Clean the kidneys by removing the outer skin and cutting away the core.
Cut each kidney into three or four pieces.
3. Heat the remaining butter with the oil in a frying pan and cook the kidney
ys and stir for 4-5 minutes, turning occasionally.
4. Pour the sauce mixture over the kidneys and stir for 1-2 minutes to coat
the kidneys.
5. Serve on warmed plates, sprinkled with a little parsley and accompanied
by lemon wedges and hot buttered toast.
----------------------------
Cowboys' Stew
Ingredients :
1 lb. beef kidney
8 lg. white Irish potatoes
1 med. bell pepper
1 med. white or red onion
1/2 tsp. salt
1/2 tsp. black pepper
1 garlic clove
1 c. flour, as needed
1 c. water, as needed
Preparation :
Using 3-4 tablespoons cooking oil, heat skillet to frying state
while chopping beef kidney. Then place chopped kidney in skillet,
frying until 3/4 done. Quarter potatoes, bell pepper, garlic, and
onion; pour into skillet. Turn heat down to simmer; cover and stir
as needed to prevent sticking. Cook until medium done.
----------------------------------
Brown Stew
Ingredients :
1 lb. round steak
1/4 lb. beef kidney
4 oz. onions
4 oz. carrots
2 oz. white turnips
1 oz. fat
1 oz. flour
1 3/4 c. brown stock
Salt & pepper
1 tsp. Worcestershire sauce
2 soft tomatoes or 1 tbsp. tomato
sauce
1 tsp. cornstarch
1 tsp. Bisto
Preparation :
Cut meat into 2 inch cubes. Prepare vegetables. Cut in neat
pieces. Fry meat in hot fat in stew pan. Fry vegetables until
golden brown. Add flour and seasoning and cook over a moderate heat
until brown, stirring to prevent burning. Cool slightly and add
stock, stirring all the time. Bring to the boil. Skim. Add
Worcestershire sauce and tomatoes or tomato sauce. Cover and simmer
gently for 2 hours, stirring occasionally. When cooked, add 1
teaspoon cornstarch and 1 teaspoon Bisto to thicken (mix in a little
water).
----------------------------------
Kidney Stew
Ingredients :
3 or 4 pork kidney
1/2 c. vinegar
1 c. diced potatoes
1 c. diced carrot
1 c. diced celery
1 c. diced onion
2 beef bouillon cubes
1 c. sour cream
Preparation :
Wash pork kidney. Remove outer membrane, split through center
lengthwise. Remove fat and white tissue. Put kidneys in water and
bring to a boil. Pour off first water and rinse off kidneys. Put
fresh water in pan. Put kidneys in and add vegetables and vinegar
and beef bouillon cubes. Cook until vegetables are done. When
done, take sour cream and put in dish. Add some juice to it and
mix, then pour in the pan and bring to a boil. It is good with
macaroni in it or just over rye bread.
----- Original Message -----
From: Ellie
To: phaedrus
Sent: Tuesday, February 24, 2004 8:49 PM
Subject: bible
> Dear phaed,
> Having helped me with a recipie long lost, I wonder if you
> can answer this question. I was told that God created a woman named Lilith
> before Eve. I don't remember reading or hearing this Before. If it is
> true, can you tell me where the reference to it is in the Bible? I have
> never heard that Eve was Adams second wife.
> Cordially,
> Eleanore
>
Hello Eleanor,
The story of Lilith isn't in the Bible. It's a story from Hebrew mythology.
The story goes that God first created a wife for Adam from the dust of the
Earth, just as he created Adam. Her name was Lilith, and she refused to obey
Adam, saying she was his equal, being created from the dust just as he was.
When Adam insisted she obey him, she ran away. Adam complained to God, and
God created a second wife for him. This time God created Eve from Adam's
rib, so that she would be subservient to him. Meanwhile, Lilith became the
mother of all demons, an evil succubus.
The name "Lilith" is mentioned only once in the Bible, in Isaiah:
Isaiah 34:14f
Wildcats shall meet with hyenas,
goat-demons shall call to each other;
there too Lilith shall repose,
and find a place to rest.
There shall the owl nest
and lay and hatch and brood in its shadow
Lilith is written about in the Jewish/Christian "Pseudepigrapha". These
books are considered to be "imitation" Bible books, books that were written
to express a particular (often "heretical") viewpoint of the writer. They
are not part of the Bible and are not considered to be "divinely inspired",
as are the Biblical books.
Phaed
----- Original Message -----
From: "Theresa"
To: "Phaedrus"
Sent: Tuesday, February 24, 2004 8:37 PM
Subject: Hello
Phaedrus
A friend of mine is looking for a recipe she had in monaco called
Barbagiuam it is a fried pastry
Thank You
Theresa
Hello Theresa,
I hope that your friend can speak French or can find someone to translate.
The only barbagiuan recipe that I could locate was in French. see below.
See here for a recipe in English: 05/14/07
Phaed
Barbagiuan
Barbagiuan en langue monégasque veut dire Oncle Jean. Il existe une
version niçoise des Barbagiuans qui sont faits à partir de courge
rouge ; la version puriste monégasque est d'utiliser exclusivement
les feuilles des blettes. Sur la photo vous avez d 'autres
spécialités culinaires que vous trouverez à Monaco en allant chez ce
traiteur A.Roca voici leur site web www.aroca.mc
Ingrédients :
1/2 kg de farine avec levain
1/2 verre d'huile d'olive extra vierge
1 cuillère à café de sel
eau
Préparation de la pâte:
Faire une boule et l'étaler en rectangle
Préparation de la farce:
Faire bouillir au choix soit des feuilles de blettes soit une grosse
courge rouge au préalable pelée.
Hacher les légumes et les égoutter.
Pendant ce temps, faire revenir à l'huile d'olive 2 ou 3 gros
oignons coupés menus.
En fonction du rendu des légumes, ajouter quelques tranches de
jambon blanc haché, sans oublier que les légumes doivent dominer
dans la farce.
Aux légumes, jambon haché, et oignons revenus, on ajoute ensuite
quelques brins de persil haché, et du parmesan haché en quantité
suffisante pour que la farce soit goutteuse.
Ici encore la quantité est fonction de la qualité du parmesan, selon
qu'il soit jeune ou vieux, et du goût de chacun.
Assaisonner avec sel et poivre et ajouter des oeufs entier jusqu'à
ce que la farce soit onctueuse sans être liquide. Un minimum de 2
oeufs est conseillé.
Préparer ensuite les raviolis qui peuvent également avoir un forme
soit rectangulaire soit arrondie, et les faire frire en friteuse,
les égoutter et consommer chaud ou tiède.
Il est ainsi même possible de les consommer froids, ou réchauffés le
lendemain, soit au four traditionnel soit même au micro-ondes
--------------------------------
Barbagiuan
Ingrédients :
1/2 kg de farine avec levain
1/2 verre d'huile d'olive extra vierge
1 cuillère à café de sel
eau
Instructions :
Barbagiuan en langue monégasque veur dire Oncle Jean. Il existe une version
niçoise des Barbagiuans qui sont faits à partir de courge rouge ; la version
puriste monégasque est d'utiliser exclusivement les feuilles des blettes.
Personnellement, bien qu'étant monégasque de pure souche, je les préfère à
la courge rouge. Les Barbagiuans sont de gros raviolis d'environ 4cm sur 4
qui sont frits comme des beignets. Afin de rendre la recette moins grasse,
je préfère les cuire au four, arrosés d'huile d'arachide.
Préparation de la pâte:
Faire une boule et l'étaler en rectangle
Préparation de la farce:
Faire bouillir au choix soit des feuilles de blettes soit une grosse courge
rouge au préalable pelée.
Hâcher les légumes et les égoutter.
Pendant ce temps, faire revenir à l'huile d'olive 2 ou 3 gros oignons coupés
menus.
En fonction du rendu des légumes, ajouter quelques tranches de jambon blanc
haché, sans oublier que les légumes doivent dominer dans la farce.
Aux légumes, jambon hâché, et oignons revenus, l'on ajoute ensuite quelques
brins de persil hâché, et du parmesan haché en quantité suffisante pour que
la farce soit goutteuse.
Ici encore la quantité est fonction de la qualité du parmesan, selon qu'il
soit jeune ou vieux, et du goût de chacun.
Assaisonner avec sel et poivre et ajouter des oeufs entier jusqu'à ce que la
farce soit onctueuse sans être liquide.
un minimum de 2 oeufs est conseillé.
Préparer ensuite les raviolis qui peuvent également avoir un forme soit
rectangulaire soit arrondie, et les faire frire en fritteuse, les égoutter
et consommer chaud ou tiède.
Comme je l'ai indiqué, je trouve moins gras de les cuire au four. Il est
ainsi même possible de les consommer froids, ou réchauffés le lendemain,
soit au four traditionnel soit même au micro-ondes.
----- Original Message -----
From: Patti
To: Phaedrus
Sent: Tuesday, February 24, 2004 7:55 PM
Subject: Cats
> Hi Phad,
>
> Could you please tell me what the average life expectancy is for cats? No
> joke. Mine is about 5 years old and I keep hearing remarks "he's getting
> old ya know"...
> And, does their life translate into 1 human year =7 dog years, like dogs
> do?
>
> Thanks ")
> Patti
>
Hi Patti,
Hope you have an indoor cat. There's a big, big difference. The average life
expectancy for outdoor cats is about 5 years. Indoor cats live about three
times as long, or 12 to 18 years. Outdoor cats are prone to infections from
injuries such as those received from fighting, to diseases contracted from
other cats, and to getting hit by cars.
As for the 7 dog years = 1 human year thing, it's not really very accurate
for dogs, because there's a wide range of canine lifespans according to the
breed of dog. Broadly speaking, a small indoor dog like a poodle has about
the same life span as an indoor cat, so I guess 7 to 1 is generally as close
for indoor cats as it is for dogs.
Phaed
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