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----- Original Message -----
From: Knud
To: phaedrus
Sent: Wednesday, April 04, 2001 10:15 PM
Subject: Pretzels
Hey Uncle Phaedrus
I am looking for super special recipe for soft Pretzels, can you help?
thnxs in advance
Knud
Hi Knud,
Sure, below are several. The first one is the common mall variety of soft pretzels. The second one is from an inn/restaurant and is a bit different.
There are two authentic German recipes, then the last one is a 90 minute version. Finally: "How to make a reuben sandwich with pretzels."
Phaed
Soft Pretzels #1
Ingredients
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
1 1/2 tablespoons white sugar
3/4 teaspoon salt
4 cups all-purpose flour
2 1/2 teaspoons active dry yeast
4 cups water
1 1/2 tablespoons baking soda
2 tablespoons kosher salt
Directions
1 In a large bowl, dissolve the yeast and sugar in the warm water.
Proof for 5 minutes.
2 Mix in butter or margarine, flour, and salt. Cut dough into short
strips, roll into ropes, and shape into pretzels. Cover, and let rise
on a greased baking sheet for about 45 minutes.
3 In a cast iron or other nonaluminum pan, bring water and baking soda
almost to a boil. Gently lower pretzels into water for about 1 minute,
turning once. Do not let water come to a full boil. Remove pretzels,
and return to greased baking sheet. Sprinkle with kosher salt.
4 Bake at 475 degrees F (245 degrees C) for about 12 minutes.
-----------------------------------------------------------------------
Soft Pretzels West Hill
Ingredients
The Dough:
2 cups warm water
1 Tablespoon yeast
2 teaspoons salt
1/2 cup dried onion
1 Tablespoon dried dill weed
5 cups flour
The Glaze:
1 egg yolk
2 teaspoons water
coarse Kosher or Sea salt
Equipment:
2 or 3 wire cooling racks
Soften yeast in warm water; add salt and remaining dry ingredients.
As flour is added, mix until dough is too stiff for mixer, then knead
in remaining flour by hand. If using heavy-duty mixer, change from
batter blade to dough hook as dough develops. Continue to knead until
dough is smooth and elastic. Allow to rise in a warm place in an oiled
bowl covered tightly with plastic wrap until double in bulk - about 1
hour. Heat oven to 375 degrees F.
When dough has risen, fill a large frying pan with about 2 inches of
water and bring to a simmer. Gently deflate dough. Cut into equal parts
the size of a golf ball. Keep dough that's not being worked under plastic
wrap so it does not dry out. With your hands, roll pieces of dough on
unfloured surface, to make long "snakes" (about 16 inches and about as
thick as your middle finger). Twist pretzels by creating a large loop
with about three inch long tails, with loop circle at top and tails
pointing down (at about 5 and 7 o'clock if you visualize a clock face.)
Pick up the tails, twist them once around each other and flip them up
halfway over the loop and press them gently into the top of the loop at
about 10 and 2 o'clock.
For the dough's second rise, simmer the pretzels, as many as will fit in
the frying pan at a time without touching one another, for 2 minutes a side.
Turn them gently with a slotted spoon. Remove to a wire rack and brush with
the glaze. Sprinkle with coarse salt to taste. Bake right on wire rack for
about 25 minutes or until golden brown. Serve warm with honey mustard on
the side.
Makes: about 24 pretzels.
-----------------------------------------------------
German Soft Pretzels #1
1 pk active dry yeast
1 c warm water
2 1/2 to 3 cups all purpose flour
2 tb salad oil
1 tb sugar
6 tb baking soda in 6 cups water
coarse salt
In a bowl, dissolve yeast in water. Add 1 1/2 cups of the flour,
the oil, and sugar. Beat for about 3 minutes to make a smooth
batter. Gradually stir in enough of the remaining flour to form
a soft dough. Turn out onto a floured board and knead until smooth
and satiny(about 5 minutes) adding flour as needed to prevent
sticking. Place dough in a greased bowl, turn over to grease top.
Cover and let rise in a warm place until double (about 1 hour).
Punch down dough, turn out onto a floured board, and divide into
12 pieces. Shape each into a smooth ball by gently kneading. Then
roll each into a smooth rope about 18 inches long, and twist into
a pretzel shape. Place slightly apart on a greased baking sheet
turning loose ends underneath. Let rise, uncovered, until puffy(about
25 minutes)
Meanwhile, in a 3-quart stainless steel or enameled pan(not aluminum)
bring soda water to a boil, adjust water to keep water boiling
gently. With a slotted spatula, lower 1 pretzel at a time into
pan. Let simmer for 10 seconds on each side, then lift from water,
drain briefly on spatula, and return to baking sheet. Let dry
briefly, then sprinkle with coarse salt and let stand, uncovered,
until all have simmered.
Bake in a preheated 425 degree oven for 12 to 15 minutes or until
golden brown. Transfer to racks, serve warm with butter, mustard
or even cream cheese. Or let cool completely, wrap airtight, and
freeze. To reheat, place frozen on ungreased baking sheets and
bake in a preheated 400 degree oven for about 10 minutes or until
hot. Makes 1 dozen pretzels.
-------------------------------------
German Soft Pretzels #2
Ingredients:
The pretzel dough (to make your own):
1 Package Dry Active Yeast
1 Cup Lukewarm Water (110 Degrees)
1 Tablespoon Sugar
1/2 Teaspoon Salt
2 Tablespoons Softened Butter
3 Cups Flour, Divided
(Note: you can substitute the above ingredients with one loaf of
purchased, frozen bread dough from your market that's been thawed.)
Additional Ingredients:
2 Tablespoons Baking Soda
Coarse Salt to taste
Directions:
To Prepare Homemade Dough:
Mix the yeast, lukewarm water, and sugar in a small bowl and whisk
until the yeast is evenly blended. In a second, larger bowl, blend the
butter with 1 1/2 cups of the flour. Add the yeast mixture and stir
until blended, then mix in the rest of the flour. When evenly mixed,
begin to knead the dough until it loses its stickiness. Let the dough
rest and rise for about 20 minutes at room temperature.
Using Homemade or Purchased Dough:
Divide the dough into 12 pieces and roll into ropes about 15 inches
long on a lightly floured cutting board. Twist into a pretzel shape,
or shapes of your own liking, firmly pinching the ends together.
Important tip: Be sure both ends of the rope of dough are connected
in a continuous pattern. Let the twisted dough rest and rise for
about ten minutes.
Meanwhile, heat a large wide mouthed pan of water to boiling, then
add baking soda and reduce to a simmer. Gently place the uncooked
pretzels into the water with a slotted spoon or spatula, a few at
a time. Cook for about one minute on each side. Lift from the water,
drain and place on a baking sheet.
Sprinkle with coarse salt and bake in a 475 degree oven for 12 minutes
until golden brown. Cool on a baking rack.
------------------------------------------
90-minute Soft Pretzels
ingredients for 1 servings :
3 1/2 c All Purpose Flour; unsifted
2 tb Sugar
1 ts Salt
1 pk Active Dry Yeast
1 c Water
1 tb Margarine
1 tb Water
1 Egg Yolk; beaten
Coarse salt
preparation:
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water
and margarine to 120 to 130 degrees. Gradually add to dry ingredients;
beat 2 minutes at medium speed of mixer. Add 1/2 cup flour.
Beat at high speed 2 minutes. Stir in enough additional flour to make
a soft dough. On floured board, knead 5 minutes. Set in greased bowl;
turn to grease top. Cover and let rise in warm, draft free place 40
minutes.
Divide dough into 12 equal pieces. Roll each into a 20 inch rope.
Shape into pretzels or other shapes. Place on greased baking sheets.
Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush
on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes
or until done. Cool on racks.
-------------------------
To Make Pretzel Reuben Sandwiches:
Ingredients:
4 pretzels, sliced in half horizontally
4 Tablespoons Mustard (Dijon, or your personal favorite)
4 Oz. Corned Beef, divided
4 Oz. Sliced Swiss Cheese, divided
1/2 Cup Sauerkraut, rinsed, drained and divided
Directions:
Slice each pretzel in half, and spread the bottom half with mustard.
Place 1 oz. each of corned beef and Swiss cheese on the pretzel bottom
and add a pinch of sauerkraut to taste. Cap with the pretzel top to
finish the sandwich.
----- Original Message -----
From: Sal
To: "phaedrus"
Sent: Friday, April 06, 2001 6:30 PM
Subject: Re: Re:
> Hi,
> Could you send me some Italian crab sauce recipes.
> Thanks
>
> Sal
Hi Sal!
You mean for pasta with crab sauce? Sure. See below.
Phaed
Pasta With Crab Sauce
Recipe By :
- G. Granaroli
3 tb Butter
3 tb Olive oil
1 Shallot chopped
1 Stalk celery chopped
6 To 7 oz crab meat
1 tb Tomato paste
4 oz Tomato sauce (canned)
1 c Sparkling white wine
1 Flavor cube (fish flavor
-if possible)
Salt and pepper to taste
12 oz Pasta cooked according to
-directions
Melt butter in oil and sautee shallot and celery until
translucent.Add paste and tomato sauce. Mix well.
Add flavor cube and wine and cook over low heat 5 min.
Add crab and cook for 5 more min. Salt and
pepper to taste. Serve over hot pasta.
-----------------------------------------------------
Linguini with Crab Sauce
Italy
Ingredients...
2 large crabs (41/2 to 61/2 lb in total)
3 fresh red chillies, seeded & finely chopped
3 handfulls italian parsley, finely chopped
Juice of 4 lemons
3 garlic cloves peeled & ground
to a paste with a little salt.
8 fl oz olive oil
18 oz linguini
Sea salt & black pepper
extra virgin olive oil
Instructions...
If the crabs are large bring enough water to boil to cover
the crabs. Boil gently for 20 mins then remove from water &
leave to cool. Remove the claws and legs. Break the bodies
open carefully. Remove the brown meat from inside the shells
and transfer to a bowl. Remove the white meat from the claws
and shell and mix with the brown.
Add the chilli and most of the chopped parsley, the lemon juice
and crushed garlic to the crab mixture. Stir in the olive oil.
The sauce should be quite liquid.
Cook the pasta in plenty of boiling salted water and drain well.
Stir into the crab sauce but do not reheat.
Serve sprinkled with the remaining chopped parsley and a
generous amount of extra virgin olive oil.
----------------------------------------------------------------
Spaghetti With Crab
Spaghetti con Granchi
Serves 4
by Deborah Mele
I've tried for years to make a good pasta with crab and this is
the final result. It's light enough to let the taste of the crab
shine through, but has enough flavor not to ever be considered bland.
Although I prefer dried spaghetti to fresh pasta noodles, you could
certainly substitute linguine, or some other fresh pasta if you chose.
1/2 Cup Lemon Juice
3/4 Cup White Wine
1/4 Cup Olive Oil
5 Cloves of Garlic, Minced
1/2 Teaspoon Red Pepper Flakes
4 Roma Tomatoes, Diced
1 Teaspoon Grated Lemon Zest Chopped
1/2 Cup Fresh Chopped Parsley
Salt & Pepper
1 Pound Fresh or Canned Jumbo Crab Meat
1 Pound of Spaghetti
Put the pasta water on to boil. Heat the oil in a saucepan,
add the garlic until sizzling. Add the wine and reduce by half.
Add the lemon juice, zest, pepper flakes, salt and pepper.
Put aside until the pasta is cooked. Once the pasta is cooked
al dente, take one small cup of the pasta water and set aside.
Drain the remaining pasta. Return the pasta in the pot back over
the heat. Add the sauce, crab, tomatoes and parsley. Stir until
well mixed being careful not to break up the crab too much.
If the dish seems at all dry, add some of the reserved pasta water.
Once all the ingredients are heated through, serve.
Cooks Tip: If canned crabmeat has a metallic taste, soak it in ice
water with a dash of lemon, and then drain and blot dry with paper towels.
----- Original Message -----
From: George
To: phaedrus
Sent: Friday, April 06, 2001 9:13 AM
Subject: Guanciale
> What is and where can I most likely find pancetta or guanciale?
>
> George
Hi George,
These are both Italian cured meats, and both are used in similar ways.
Guanciale is cured pig jowl (cheek). It's usually salted and cured for a
month, then hung to dry for another month.
Pancetta is cured pork belly, sometimes cured whole, and sometimes rolled up
with spices like pepper and cloves. It's sort of like Italian bacon.
As to the best place to find these, it depends on where you live. Most large
cities and some smaller ones have significant Italian population and so have
Italian markets. If there's one of these in your area, that's the first
place to try.
The About.com Italian food guide tells you how to make your own pancetta:
https://italianfood.about.com/food/italianfood/library/rec/blr0697.htm
If you don't want to make your own pancetta, and you don't live live in or near
a city with an Italian market, then you can order guanciale and pancetta online
at the sites below:
Both:
https://www.fereoligino.it/index.html
https://net132-050.mclink.it/Pedrazzoli/prodottiing.html
https://www.fooditaly.com/products/s_prod5.html
Pancetta only:
https://www.fratelliberettausa.com/pancetta.html
https://www.danielefoods.com/menu.html
https://www.salami.com/encat01.html
https://www.italiafood.com/
https://www.salami.com/Merchant2/merchant.mv?Screen=CTGY&Store_Code=salami&Ca
tegory_Code=Sausages
Phaed
----- Original Message -----
From: Andres
To: phaedrus
Sent: Friday, April 06, 2001 4:15 PM
hey have you ever heard the riddle of Einstein that was WHO OWNS THE FISH
Hello Andres,
Sure I have. Here's a site with the riddle and clues:
https://ssqq.com/archive/vinlin06.htm
and here's a site that explains how to solve it:
https://members.onecenter.com/scifi/jerrylee/Solution.htm
Phaed
----- Original Message -----
From: Holly
To: phaedrus
Sent: Saturday, April 07, 2001 3:01 AM
Subject: lamb meat
> I am looking for any nutritional information on lamb meat. Can you either
> point me in the right direction or give me that information.
> Thank you.
> Holly
>
Hi Holly,
I could not find a complete nutritional breakdown, but there's a chart at
the link below that gives protein, fat, cholesterol, etc. The site is selling venison,
so the chart compares various meats, including lamb, to venison.
Deerfarmer
Phaed
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