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----- Original Message -----
From: Rachel
To: phaedrus@hungrybrowser.com
Sent: Monday, February 23, 2009 11:45 PM
Subject: Seeking a recipe for a Pickle
Hi Unka Phaedrus,
I'm so glad I happened upon your site - it's great!
I came upon it in my search for an eggplant pickle that I made for years, stopped for many
years and have forgotten (yeah, that's helpful.) It was from one of those opulent lifestyle
mags that came out in the late 80's. I got it from a thrift store and treasured it for ages
but, unbelievably I seem to have thrown it out.
Here goes, I really hope you can help..! And thank you for your efforts even if your search
is - ahem - fruitless.
a.. The name of the recipe or dish is most important.
Eggplant pickle. Possibly Brinjal Pickle
a.. As many of the ingredients as you know.
Lots of cumin ( about 3-4 table spoons)
Dried chilli
2 - 3 heads ( not cloves) of garlic
Ginger
The long thin eggplants (can't remember their name) about 2 or 3 kilo's
Oil
Salt
Sugar
Vinegar
There are maybe 1 or 2 other ' seed' type flavourings, too - possibly black mustard or fenugreek.
I think fenugreek is in this, actually.
This amount made about 8 good jars - it's possible that I've doubled the amounts but they would
be proportionally correct.
a.. What type of recipe is it? What cuisine - Italian, German, French, Southern U.S., etc?
Indian - it tastes a bit like a kasaundi but is yellow, not red.
a.. Where did you have it? A restaurant? What was the name of the restaurant? What city was the
restaurant in? Or is it an old family recipe? What's the family ancestry? Italian, German, Polish ,
etc? In what part of this country did your family live? Was the recipe in a magazine or newspaper
or in a cookbook or on a TV cooking show? Which one?
The magazine was called "Plenty" (NOT the "plenty magazine' that came out in 2005) - this edition
was from ~ 1989?? Maybe 1990. It was a foodie mag with some other lifestyle articles. About the size
of Cosmo, this edition had a gilt edged frame set at an oblique angle on the cover with a golden carafe
and glasses, some clothe swathed around as the cover - it may have been an autumnal theme.
I can't remember if it was Australian or American, either. It had an ISBN, so it was late 80's
a.. Was there anything special about the recipe instructions or technique? What?
Fry the seeds first til they pop, add the garlic, til it's brown. I think then add the sugar and
the salt, add the vinegar. One stage refers to waiting until the oil has come to the top as a sign
to proceed to the next ( I think this next stage is adding the sliced eggplant. )
If you can find this recipe from this description, my oath, you're an amazing detective! And I'll owe you a jar!
Thanks again for your efforts in this, I really appreciate it
Rachel
Hi Rachel,
There are dozens of "brinjal pickle" recipes on the Internet. It's easy to find one, but I cannot find
one that makes any mention of "plenty magazine", and the only one that says "fry the seeds" is here:
Brinjal Pickles
Phaed
----- Original Message -----
From: lisa
To: phaedrus@hungrybrowser.com
Sent: Friday, February 27, 2009 9:06 PM
Hi I have been searching for the recipe to make the continental burger sandwich from mr. steak
restaurants. please help if you can thank you Lisa
Hello Lisa,
Lots of people are looking for this. The stuffed meat came to Mr. Steak pre-prepared from the
meat suppliers, so not even Mr. Steak employees knew exactly what it was. I could not find any
recipe at all for the sauce, and there seems to be disagreement among both former customers and
former employees of Mr. Steak as to whether the bread used for the Continental was French bread
or rye bread. Maybe there was a choice of bread or maybe different Mr. Steak locations used
different breads. Anyhow, there's a recipe for the meat below, purportedly from a Mr. Steak
located in Denver, Colorado.
Phaed
The Continental Burger
1 1/2 lbs lean ground beef
1 1/2 tsp beef bouillon powder or crystals
1/2 tsp MSG (optional)
1/8 tsp white pepper
1 tsp salt
1 egg white, beaten well
Stuffing mixture:
2 oz American cheese
2 oz Swiss cheese
4 oz canned pieces and stems of mushrooms or 6 oz fresh mushrooms
1 Tbsp butter (only if fresh mushrooms are used)
Place ground beef in bowl and add bouillon, MSG, white pepper,
and salt. Mix together well until all ingredients are well
blended. Divide this mixture into eight 3-oz balls. Place each
ball of beef on a piece of waxed paper or clear food wrap and
cover with identical piece and using a press or bottom of bowl,
make the patties about 1/4 inch thick and 5 inches across.
Take four of the patties and brush the beaten egg white around
the tops of each.
Divide the stuffing mix into four equal parts and place in a
mound in the center of each patty. Press the edges of each
stuffed patty together to seal in the stuffing mixture..
The patties are then ready to be broiled or baked to your degree
of doneness.
Mr. Steak, Inc. - Denver, CO.
Howard Johnson Pancakes
Recipe published in Chef to Chef
(2 servings)
2 Eggs
1/2 c Sugar
1 pt Milk
4 tsp Baking powder
1/2 c Melted butter or margarine
Flour
Combine all ingredients; mix well. Add flour as necessary to thicken.
Shillito's White Chocolate Cake
1/4 pound white chocolate
1/2 cup boiling water
2 cups sugar
2 sticks butter, cut up, room temp.
4 egg yolks, room temp.
1 1/2 baking powder
1 teaspoon vanilla
1 cup buttermilk
4 egg whites beaten stiff
1 cup pecans chopped fine
1 can angel food coconut
2 1/2 cups cake flour
Preheat to 350
Melt chocolate in boiling water. Stand and let cool.
Cream butter and sugar until fluffy and add egg yolks (one at a time) and beat well.
Add melted chocolate and vanilla.
Sift flour and baking powder together then add alternately buttermilk/chocolate mixture
Fold in egg whites, coconut, and nuts.
Divide into three nine inch sprayed pans. Bake for 25-30 minutes
Icing
1 /12 cups sugar
1/2 cup water
1/4 teaspoon cream of tarter
1 teaspoon vanilla
2 egg whites beaten stiff
11 Marshmallows
Boil sugar, water and cream of tarter until it forms a small ball when dropped into cold water
Take off heat and stir in marshmallows until melted.
Pour over egg whites and Whip until thick.
Spread on cooled cake.
----- Original Message -----
From: Amy
To: phaedrus@hungrybrowser.com
Sent: Saturday, February 28, 2009 12:05 PM
Can you find me the recipe for russian slab cake. It is sold under this name at Cooplands.
It looks like angel cake but it has a taste of some sort of alcohol, possibly rum and the
icing on top is soft with a pattern on it.
Thanks,
Amy.
Hello Amy,
Sorry, I cannot locate a recipe for this. From the descriptions that I found on message boards,
it appears to be something that bakers make from leftover cakes.
Phaed
A reader sent this recipe:
From: michael
To: phaedrus@hungrybrowser.com
Subject: Russian Slab Cake
Date: Tuesday, May 12, 2009 11:40 AM
Hi
My dad worked in a bakery in the great depression, in a town called
Blackburn in England, where they used to make this.
He told me how to make it when I was a scout in the late 1950's.
As best as I can remember:-
Take all the cakes from the end of the day (not buns or pastries).
Break them up into chunks and fill 1 lb bread tins.
Pour over sherry port or a sweet desert wine, mixed with rum essence
(almond essence and vanilla can be added if you like as well)
I don't know the quantities you'll have to experiment.
Cover with greaseproof paper and place another 1 lb tin on top, and add
weight to compress the dampened cake.
Leave overnight.
The next day drain off any liquid, you can use it for your next batch.
Turn out onto a platter and allow to air dry, when the surface is more
dry to the touch, wrap in grease proof paper and store in the fridge.
It's delicious and I have had it with morello cherries mixed in.
All the best, please pass this to Amy
Michael
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