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Blackberry Cobbler

On 13 Mar 2006 at 16:24, Doris wrote:

> My Granddmother made Blackberry Cobblers.She  rolled the dough very
> thin didn't shake off any flour cut them in about one inch
> squares.Then she dropped them one by one in the pan of barely boiling
> sweetened berries and their juice It was then finished with long
> strips of dough laced across the top.Sprinkled a tiny bit of sugar on
> the crust baked it in the oven until the crust was brown Can you find
> the recipe.?She lived in Central Louisiana.

Hello Doris,

Below are the closest recipes that I can find.


Blackberry  Cobbler

 Ingredients :
 1 qt. fresh or frozen berries
 1 1/2 c. sugar
 Water to cover berries
 1/4 lb. butter
 3 c. flour
 1 tsp. salt
 1 c. shortening
 6 tbsp. cold water

 Preparation :
    Add water to cover berries and 1/2 inch over them, add sugar and
 let come to boil and cook slowly.  Mix crust:  Mix flour, salt,
 shortening until shortening is crumbly. Add water and mix until easy
 to handle.  Roll out dough and cut into small pieces for dumplings.
 Drop into berries and continue cooking until mixture thickens.  Pour
 berries into baking dish.  Roll remaining dough for top crust, place
 over berry mixture, and dot top with all the butter.  Bake at 375
 degrees until crust is brown.
Blackberry  Cobbler

 Ingredients :
 1 pt. blackberries
 1/2 stick butter
 1/2 tsp. vanilla
 2 pts. water
 Sweeten to taste
 2 c. flour
 Dash salt
 1 c. shortening
 Cold water (2-4 tbsp.)
 1 tsp. baking powder

 Preparation :
    Place berries in a saucepan with water and sugar.  Heat until
 boiling.  Combine flour, shortening, baking powder, salt and add
 cold water gradually to make dough.  Roll dough thin; cut into bite
 size pieces; reserve dough for crust. Add cut pieces to black berry
 sauce and simmer until juice is thick.  Add other ingredients.  Pour
 into baking dish, cover with the crust.  Bake at 400 degrees until
 the crust is brown.
Blackberry  Dumplings

 Ingredients :
 1 qt. blackberries
 1 to 2 c. sugar (to taste)
 Butter (opt.)
 2 c. self-rising flour
 2 tbsp. butter or shortening

 Preparation :
    Put blackberries in kettle with small amount of water.  Add sugar
 to taste; cover and cook until berries are done.  Strain the berries
 and discard.  Return blackberry juice to kettle, bring to boil and
 add dumplings.  If desired, add a little butter before adding
 dumplings.  Mix like biscuit dough, adding just enough milk to make
 a stiff dough.  Turn out on floured surface, knead until not sticky.
  Roll out thin and cut into squares. Drop into boiling juice.
 Reduce heat and cook slowly for 15 minutes, stirring occasionally.
 Thicken juice with a flour-water paste; cook 3 minutes longer. NOTE:
  Cream (evaporated milk) may be poured over individual serving if

Squid Casserole

On 15 Mar 2006 at 20:20, Liz wrote:

> Hello,
> I sure would appreciate any help.  I would like to locate a recipe for
> a squid casserole.  Tonight my boyfriend and I were at a Japanese
> restaurant and we had an excellent one.  It was very creamy and kind
> of cheesy tasting. I found recipes for baked calamari and for stuffed
> squid but not for a casserole.  Any ideas would be most welcome.
> Sincerely, Liz 

Hello Liz,

I was unable to find any Japanese squid casserole recipes. I did find a Japanese stuffed squid recipe here:

Stuffed Squid

I did find a couple of Italian squid casserole recipes. See below.

It might be possible to find a recipe for the Japanese dish that you had, but I would need the Japanese name of the dish to search for it.


Squid Casserole 
Category: Squid 
Country: Italy

4 tbsps sunflower oil 
1 large onion, chopped 
2 cloves garlic, chopped 
31/2 in sprig fresh rosemary, finely chopped 
2 lb squid, cut in 1/2 - 1" strips 
about 18 fl oz cold water 
1 small can tomatoes, drained & chopped 
1 tsp tomato puree 
salt & pepper 
pinch cinnamon 
pinch nutmeg 


Heat the oil and fry the onion and garlic until soft but not coloured. 

Add the rosemary and then the squid. Mix together then cover with 
the water. Bring to the boil and simmer gently for 45 minutes. 

Add the tomatoes, tomato puree, salt, pepper, and spices. Cover and
simmer slowly for a further 45 minutes or until the squid is tender 
and the liquid has thickened to a thick sauce. 

Serve piping hot with polenta or on a bed of mashed potatoes or rice, or as a sauce for 
Calamari casserole with olives 

2 branches Fennel  
3/4 cup Chicken Broth  
2/3 cup Green Olives , stuffed with carrots  
Salt and Pepper  
1 Onion , medium size, sliced  
1 Bay Leaf  
2 Garlic Cloves , chopped  
3 tbsp Olive Oil  
1 kg Calamari  
1 kg Tomatoes  
Clean and wash calamari well. Cut into rings or fingers. 
In a medium saucepan, heat oil over medium low heat. Add onion 
and garlic and fry until golden stirring constantly. Add calamari 
and fry gently for about 5 minutes. 
Add tomatoes, bay leaf, fennel, broth, salt and pepper. Bring to 
boil. Heat oven to 180 C. Cover saucepan and place in oven for 
about 1 hour until calamari becomes tender. 
Remove bay leaf and fennel. Stir in olives and put back in oven 
for 1 minute. Serve immediately. 

Sub Rolls Again

On 17 Mar 2006 at 7:29, Marya wrote:

> Dear Uncle Phaedrus:
>   Thank you for your ultra speedy response to my question about Oreos.
>    I am afraid it has emboldened me to ask another!!    I promise to
>   leave you alone for a while after this.  
>   When I moved to Columbus from New Jersey some years ago, it took me
>   about 15 minutes to learn that you can't get a decent sub here.  
>   Although markets would sell you the finest cold cuts in the world,
>   the bread was wrong --- absolutely, pathetically wrong.   Some
>   easterners say the problem is the water, others say that the problem
>   is that they just don't know how to bake here.   
>   Could you explain why one can not get a decent sub bun west of the
>   Alleghenies,  and what would be the mechanics involved in making
>   some?
>   Sincerely, 
>   Marya 

Hello Marya,

Well, I've been east of the Alleghenies often, but I've never yet had a sub from the East. I've only had subs from the west side, so I don't know the difference.

I have had many requests for "sub rolls" and "Italian hard rolls" and "New York style hard rolls" and "crusty hard rolls." Lots of people complain that the sub rolls in the rest of the country just don't measure up to the ones "back east". So what's the difference? Surely there are bakers from the east who have moved west and continued baking. Do their rolls turn bad just because they cross the Alleghenies? Is this difference all in the mind? Could people tell the difference in a blind taste test? Are people talking about rolls from just a few bakeries in the east, or are ALL sub rolls from the east better than ALL sub rolls from the west? Are the flour and the other ingredients different? Could it be, as you say, the water?

I have no idea.

I'll post this on the site and maybe someone in the know will respond.


It's been seven years now, and no one has even ventured a theory about this. Perhaps it is not an unreasonable speculation that Marya and others were buying a particular brand of sub rolls or getting them from a particular bakery(or type of bakery) when they lived in the East, and this brand or products from this bakery are not available where they are now living. I don't think it's the water or the flour.

Comments 5-24-2015

People say the same thing about New York Bagels - "It must be the water..." However, this article says otherwise, and if it's not the water that makes the bagels in NYC different, then it's probably not the water that makes the sub rolls different. See: New York Bagels

New York bagels have often been slated as the holy grail of bagel perfection and the best that money can buy. Apparently, this legendary standard cannot be replicated outside of the five boroughs and this was always thought to be because of the use of good ol’ NYC tap water.

Well, myth no more as YouTube User Reactions from the American Chemical Society (ACS) debunks this theory of what makes the New York creation the delectable delight...

With the help of researchers, they found that the water of New York actually plays a relatively small part in making this breakfast treat so tasty. The not-so-secret recipe to New York City’s bagel bakes is that the dough is proofed in the fridge for two days before being flash boiled and baked to perfection.


On 18 Mar 2006 at 12:27, Erica wrote:

> hi, I'm really sorry if i missed this in the archives but i did try
> and find it. lahmen (not exactly sure of the spelling) is a noodle
> dish from xinjiang in western china. it is a local dish for the people
> there that are not of han chinese decent. it has doughy kind of
> noodles with a mixture of lamb and herbs. i'm thinking it had a
> tomatoey sauce but i'm not too sure on that. anyway, it's really
> poluar in kashgar and you can get it pretty much in any restaurant
> that isn't your traditional chinese place. i have tried looking for it
> but have thus far been unsuccessful. i hope you can find it! thanks
> Erica

Hello Erica,

I believe that you mean "laghman". There is a recipe with pictures here:



Belgian Recipes

Cream of Belgian Endive Soup
Makes 4 servings

2 Belgian endives, cored
1 white onion, diced
1 garlic clove, minced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk or cream
Salt and pepper to taste
Chopped chives
Dill sprigs for garnish

Mince the endives, reserving a few small leaves for garnish. 
SautÈ the onion, garlic, and endives in the butter for 3 minutes. 
Add the potatoes and chicken broth and simmer for about 15 minutes, 
or until the potatoes are soft.
Blend until smooth. Ad the milk, salt, and pepper and blend. Serve 
hot or cold garnish with chopped endive leaves, chives, and dill.
Moules Et Frites


31/2 lb mussels
2 oz unsalted butter
1 onion chopped
2 fl oz dry white wine
1 tbsp chopped fresh parsley
Mustard mayonaise to serve (see below for recipe


Wash and clean the mussels. Discard any that are open and 
do not close when tapped sharply.
Take a large lidded pan that will hold all the mussels. 
Add the mussels, butter, onion, white wine and half the parsley. 
Put over a high heat.
Cover and cook until they are all open, removing the lid to 
turn the mussels occasionally.
When they are all open remove from the heat and set aside for 
about 30 mins to let any grit settle to the bottom of the pan.
Scoop out the mussels with a large slotted spoon and divide 
between four plates. Pour all the juices from the pan over the 
mussels, holding back the last tbsp or so.
Sprinkle the remaining parsley over the mussels and serve with 
mayonnaise and fries.

Mustard Mayonnaise


1 tablespoon english mustard
2 egg yolks
1 tablespoon white wine vinegar
3/4 teaspoon salt
few turns of a pepper mill
10 fluid ounces groundnut or sunflower oil


Make sure all the ingredients are at room temperature before 
Put the mustard, egg yolks, vinegar, salt, and pepper into a 
mixing bowl. Place the bowl on a tea towel to stop it slipping.
Using a wire whisk, beat in the oil a little at a time until 
you have incorporated it all. Once you have carefully added 
about the same volume of oil as the original mixture, you can 
increase the speed
Flemish Beef Stew
Makes 6 servings

2 tablespoons flour
Salt and pepper
2 pounds boneless beef chuck, cut in 1 1/2 inch pieces
2 tablespoons butter and olive oil
4 medium onions, sliced
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 bottle (12 oz.) dark beer
Beef stock
1 tablespoon cider vinegar

Combine the flour, salt, and pepper in a bag. Add the meat 
and shake well. Melt half the butter and oil and fry the 
onions until tender; do not brown. Remove the onions. 
Brown the meat on all sides in remaining oil and butter. 
Add the onions, herbs, and sugar. Pour the beer over. 
Add stock if needed to cover. Cook covered, over low heat 
for 1 1/2 hours or until the meat is tender, adding more 
beer or stock if necessary. Just before serving add the 
vinegar. Serve with hot boiled potatoes and a green salad.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus