On 28 Mar 2006 at 11:01, Joe wrote:
> Dear Phaedrus,
> The other day I read the response on "Sam Hill". This morning I heard
> the phrase "Tinker's Damn", I've this over the years, now I'm curious
> as to this phrase.
> Thanks in advance
> Joe - Leavenworth
Well, there are two schools of thought:
1) It was originally "tinker's dam". A tinker mended pots and pans
with solder. When soldering a pot, he would make a small "dam" out
of dough to keep the liquid solder in place until it cooled and
hardened. When done, he'd toss the now worthless "dam" into the trash.
2) It's "tinker's damn," not "dam", and before that it was "tinker's
curse". Tinkers were known for their salty language, a fact alluded
to in print since 1611.
#2 seems to carry the most weight among etymologists.
On 28 Mar 2006 at 12:34, Raquel wrote:
> I am in search of a recipe that gives specifics - frying time, oil
> temperature, what kind of ham to use, what kind of marinade, etc. on
> deep fat-frying a ham. I know that people do this, just not sure how
> to go about it. Thanks so much for your time, I am eagerly awaiting
> your answer.
> Thanks in advance - Raquel
Try this one:
Deep Fried Ham
On 31 Mar 2006 at 12:28, Anita wrote:
> Whilst working as a Nanny in England years ago, the family instructed
> me to cook their favourite pudding - Golden Syrup Pudding. Its
> absoloutely delicious, but I havent been able to find it since. I
> know the syrup sits at the bottom of the pudding bowl whilst baking in
> the oven!?
> Thanks, Anita
Below are four recipes.
Golden Syrup Pudding recipe
4 oz (110 g) margarine
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
2 large eggs
1 cup (4 oz) 110 g self-raising flour, sifted
2 - 3 tbsp golden syrup (substitute light corn syrup)
1. Cream the margarine and sugar in a bowl, until soft and fluffy.
2. Gradually beat in the eggs and, if necessary, add a little of
the flour if the mixture starts to curdle.
3. Fold in the remaining flour and mix well.
4. Grease a 1 1/2 pint (900 ml) pudding basin and pour the syrup
over the base.
5. Pile the pudding mixture on top and cover with greased greaseproof
paper making a pleat cross the top.
6. Secure the paper around the basin with string.
7. Place over a saucepan of boiling water and steam for 1 1/2 hours.
8. Turn out onto a warm dish and heat extra syrup to pour over the top
Golden Syrup Pudding
5 oz (150 g) self-raising flour;
4 oz (125 g) butter or margarine;
4 oz (125 g) castor sugar;
1/4 teasp vanilla essence;
3 tbsp golden syrup
Grease a 2 pint pudding bowl. Put the syrup in the bottom of it.
Mix the flour, butter and sugar together. Add beaten eggs and
vanilla essence. Pour into bowl . Cover with greaseproof paper
or foil and tie with string. Steam in a saucepan of boiling water
for one and a half hours. Turn out and serve piping hot with cream.
Golden Syrup Pudding
200ml golden syrup, warmed
125g plain flour
125g fresh white breadcrumbs
1 tsp baking powder
75g cut mixed peel or stem ginger, chopped
1 tsp ground ginger (optional)
125g vegetable suet
1 large egg, beaten
200ml milk, warmed
1 tsp bicarbonate of soda
1. Generously butter a 1.2 litre/2 pint pudding basin and choose
a large saucepan in which it will fit comfortably. Pour about
two-thirds of the golden syrup into the basin.
2. Stir the dry ingredients, mixed peel or stem ginger and ground
ginger, if using, together. Add the vegetable suet and the rest
of the golden syrup, egg and milk mixed with bicarbonate of soda.
3. Transfer the mixture to the syrup in the prepared basin then
cover with a well-buttered piece of foil, making a pleat in the
top. Put the basin in the pan, pour hot water from the kettle
around it then place over a medium heat and steam for 2 hrs.
Leave for 5 minutes before unmoulding.
Prep time: 30 minutes
Cook time: 2 hours Serves: 4
Golden Syrup Pudding
1 cup self-rising flour
1/2 cup brown sugar
60 g butter
1 cup milk
1/2 teaspoon vanilla essence
1 Tablespoon Golden Syrup*
1 1/2 cups boiling water
1/4 cup brown sugar
30 g. butter
Mix all the ingredients for the pudding. Place into a 6-cup casserole
dish. Pour sauce over.
Bake in a moderate oven (180º - 200º) for 40 minutes.
Mix all ingredients and pour over the pudding batter.
(*)Australian Tablespoons are equivalent to 4 teaspoons or 20 mls.
You will need 1 extra teaspoon for each Tablespoon, to get the
On 30 Mar 2006 at 15:01, Chuck wrote:
> Were you able to find the recipe for Bang Bang Shrimp at Bonefish
Below is what I've found.
Bang Bang Shrimp - Bonefish Grill
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
a few drops of Sriracha Hot Chili Sauce
Mix the above to make the sauce.
1 pound of shelled and deveined shrimp
Dry cornstarch to coat the shrimp in
Deep fat fry the shrimp until lightly brown.
Drain on paper towel, put in a bowl and coat with the sauce.
Serve in a lettuce lined bowl, top with chopped scallions.
This is said to be close to Bonefish Grill's Bang Bang Shrimp:
Crunchy Fried Shrimp With Cayenne Aioli
This starter gets a double dose of cayenne — in the cornmeal coating f
or the shrimp and in the garlicky mayonnaise dip.
1 1/3 cups regular or low-fat mayonnaise
1 1/2 teaspoons fresh lemon juice
2 garlic cloves, pressed
1 teaspoon cayenne pepper
1/2 teaspoon Dijon mustard
Peanut oil (for frying)
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and
mustard in small bowl to blend. (Can be made 1 day ahead. Cover
tightly with plastic wrap; refrigerate.)
Pour enough oil into heavy large pot to reach depth of 2 inches;
heat to 375F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium
bowl. Add shrimp to cowl; toss to coat. Working in batches, add
shrimp to hot oil and deep-fry until shrimp are golden and opaque
in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp
to paper towels to drain.
Place aioli in center of platter; surround with shrimp and serve.
6 Appetizer Servings.
2 tbspoon of vegetable oil
2 cloves garlic (crushed)
1 onion (sliced)
1 tomato (chopped)
3 green chillies (cut into small pieces) or use chilli powder
1 tsp salt
Cut chicken into very small pieces about the size of peas (remove
or leave bones as desired). Place in a saucepan and add water and
2 tbspoon oil and bring to a boil. Add garlic, salt and ginger to
taste. Lower heat slightly and boil for another 5 - 10 mins stirring
occasionally. The dish should have some liquid when you're done.
Garnish with cilantro.
Serves:3 - 4.
(Spicy Pork with Potatoes)
350 g of pork (thigh)
2 potatoes peeled.
3 green chillies.
1/2 teaspoon chilli powder
3 cloves of garlic (crushed)
1 piece of ginger (finely chopped)
1/2 tbspoon canola oil.
Chop pork into chunks (not so small). Add about 400 ml of water
in a sauce pan. Add pork and a bit of salt and boil for about
20 mins (Pork should be thoroughly cooked; soft to feel). Cut
potatoes longitudinally into 6 or 8 pcs each. Cut chillies
longitudinally into 2 pcs each. Add chilli, potato and onion
and 1/2 teaspoon of canola oil (Discard for ladies). Cook until
potato is 75% cooked. Add the remaining ingredients and cook for
3-4 mins. Stir...pepper or coriander seasoning to taste.
(Beef & Mushroom)
A hearty stew served with rice
1 large garlic clove [about 1/6 ounce, 5g], peeled
Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
1 stick unsalted butter [4 ounces, 110g]
1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
1/2 cup water [120ml]
1 teaspoon salt
2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded
and cut into julienne strips
11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g,]stemmed
Freshly ground black pepper
Chop the onion coarsely with the metal blade of a food processor,
about 4 pulses. Set aside. Drop the garlic and ginger through the
feed tube with the motor running and chop finely, about 10 seconds.
Melt the butter in a large saucepan. Add the beef, onion, water,
and salt and simmer over low heat until just tender, about 1 hour
and 50 minutes. Add the garlic, ginger, and remaining ingredients
and cook until the mushrooms are tender, about 10 minutes.
Makes 5 servings [about 6 ounces each, 170g].