On 19 May 2006 at 6:36, Krishna wrote:
> Dear Phaedrus,
> Greetings from India.
> Thanks for the letter regarding mangos. The recipies were great, and
> the information was very helpful.
> I have one more question for you...
> What kind of system of rating is there for determining the hotness of
> a chilli pepper? What is also the hottest chilli known? I know that
> in the states jalapeno is considered to be hot...but it's not really.
> In Mexico Habenero is probably the hottest. In India the most
> commonly used pepper is Serano, but they are not always very hot. A
> couple of months ago I bought a jar of pickled chillies from Sikim (a
> North/easter state of India). The chillies are small red balls
> (sometimes called "fireballs") and their name is Dalle. On the label
> of the jar it said "probably the world's hottest chillies..." How do
> they stack up to other chillies? I was somehow thinking that there is
> a chilli in Nagaland (another Northeastern state in India...very
> tribal place) that is the hottest in the world...is it different from
> Sorry if that's too many questions...but all related.
The hotness of chili pepper is measured in Scoville units. In 1912,
Wilbur Scoville, a pharmacist for Park Davis, created a scale for
pepper hotness based on the amount of dilution it would take for the
pepper to be unnoticed by a taster. I believe that today scientists
actually measure the capsaicin content of a pepper and translate that
into Scoville units. For a chart of peppers and their Scoville unit
The naga pepper is on this chart, but not one called "dalle". I could
not find anything about a particular pepper called "dalle". I could
only find that "dalle" is a word for "pepper" in Sikkim.
The naga is said by some to be hotter than a habanero, but I could only
find that one lab had tested a sample and rated it at 280,000 Scoville
units. That would make it equal to some of the hotter habaneros, but
not hotter than the hottest habaneros, which have tested at up to 300,000
Scoville units. More testing of the naga is needed.
Habanero 200,000 to 300,000 Scoville units
Naga jolokia (India) 280,000 Scoville units
On 28 May 2006 at 22:20, Mary wrote:
> Dear Phaedrus,
> I am looking for a non artificial vanilla that won't
> make my cakes and frosting brown or beige. Do you have
> any ideas? Thanks, Mary
Yes, there is a product called "white vanilla extract." You can buy it here:
My Fave Peanut Butter Cookies
Costa Mesa, CA.
DOB: Feb 26.
These are the Best Peanut Butter Cookies. When I was in the Army
during The Viet Nam War, one Christmas, Mom sent me three shirt boxes
wrapped in brown paper, packaging tape and string, then wrapped again
in Christmas Paper. The boxes were lined with foil and in them were
Cookie Dust. The BEST Cookie Dust I've ever had. Of coarse they were
meant to be Peanut Butter (my fave), Chocolate Chip & Oatmeal Cookies
but through all that mail, came to me as Cookie Dust. Funny what turns
out to become some of your best memories.
Mom's Peanut Butter Cookies were always my fave. One horrifying day,
Mom bought a new Better Homes Cook Book cause hers was full of grease
stains, she tossed the old one out. Long after the 1950's / 60's Cook
Book was gone, Mom discovered her 1989 Cook Book CHANGED the ingred to
some of her fave recipes she did not have memorized, one recipe being
my fave Cookies. My little Sister searched everywhere and could not
come up with a recipe as good as Moms from Better Homes. EVEN The
Internet could not locate the old recipe. Bonnie had remembered my
Wife Debbie telling her she inherited her late Mother Betty's old Cook
Books and one wonderful day Bonnie had Debbie check if one of the Cook
Books was the original Better Homes, well, sure enough it was and here
is the treasured recipe. Enjoy. Their are lots of Morals to this story,
I'll let you figure them out...
1/2 C Imperial Margarine room temp.
1/2 C Peanut Butter.
1/2 C Sugar and some extra.
1/2 C Brown Sugar.
1/2 tea Vanilla.
1 1/4 C Flour.
3/4 tea Bak Soda.
1/4 tea Salt.
Preheat oven 375. Cream together: 1/2 C Imperial, 1/2 C Peanut Butter,
1/2 C Sugar, 1/2 C Brown Sugar, 1 Egg & 1/2 tea Vanilla. Sift together:
1 1/4 C Flour, 3/4 tea Bak Soda and 1/4 tea Salt. Slowly add Flour Mix to
Butter Mix. Form dough into 1 inch balls, place on Cookie Sheet and make
a criss cross pattern with a fork dipped into some extra Sugar. Bake 375
10 to 12 mins. Cool on cooling rack.
On 25 May 2006 at 17:45, don wrote:
> I have been trying for years to duplicate the cole slaw commonly found
> in many delis in the NY area. I happen to live on Long Island. This
> cole slaw usually contains: cabbage, some carrots and occasionally
> some green pepper, The cabbage is usually cut into very thin long
> strands, as if it were pushed across meat slicer, The carrots appear
> grated. The thing about this cole slaw is that while the 'dressing" is
> somewhat creamy it is also obvious that the dressing was applied to
> the vegetables while hot, because the cabbage is a bit wilted. The
> dressing is not very vinegary and is about the consistency of half and
> half. It is very frustrating because through trial and error I am
> learning to duplicate the foods I love ( Like NY deli potato
> salad...very close to the recipes here !), but I can't get that Deli
> cole slaw down. Thanks. Don
Gosh, I dunno, Don. There are several "deli cole slaw" recipes floating
around. See below for three. Your best bet might be to obtain one of
"America's Great Delis : Recipes and Traditions from Coast to Coast" (Hardcover) by Sheryll Bellman
"The New York Cabbie Cookbook: More Than 120 Authentic Homestyle Recipes From
Around the Globe" by Mary Ellen Winston
"Arthur Schwartz's New York City Food" by Arthur Schwartz
Cole Slaw - NY Deli Style
2 lb. cabbage, shredded
1/2 lg. sweet onions, grated
1 sm. carrot, grated
1 tsp. salt
1/2 c. sugar
1/2 c. mayonnaise
1/2 c. vinegar
1/3 c. cold water
Place first 3 ingredients in a bowl with an air tight cover. Mix
the remaining 5 ingredients together and pour over. Seal container
and shake well to mix liquid into vegetables. Refrigerate at least
overnight (invert container occasionally to distribute liquid).
Serve with slotted spoon. Serves 10-12.
(Makes 6 servings)
2 1/2 cups shredded cabbage
3/4 cup shredded carrots
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup onion, diced
1/2 cup fat-free mayonnaise
1 tablespoon white vinegar
Sugar substitute to equal 1 tablespoon sugar
2 teaspoons dried parsley flakes
1/4 teaspoon black pepper
In a medium bowl, combine cabbage, carrots, green
pepper, red pepper, and onion.
In a small bowl, combine mayonnaise, vinegar, sugar
substitute, parsley flakes, and black pepper.
Add mayonnaise mixture to cabbage mixture.
Mix well to combine.
Cover and refrigerate at least 30 minutes.
Gently stir just before serving.
1 sm. head of cabbage
1/2 c. mayonnaise or salad dressing
3 tbsp. salad oil
3 tbsp. vinegar
2 tbsp. sugar
1/4 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. celery salt
Shred cabbage, carrot. Chop onion very fine. Mix shredded and
chopped ingredients. Mix together mayonnaise or salad dressing,
salad oil, vinegar, sugar, salt, garlic salt and celery salt. Place
in a jar with lid and shake to blend. Pour over shredded vegetables
Poat Dot - Cambodian Grilled Corn Recipe
6 ears corn, husks and silk removed
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons water
1 1/2 tablespoons sugar
1 teaspoon salt
2 green onions, white parts only,thinly sliced
vegetable oil, for brushing
Prepare charcoal grill or preheat an ungreased cast-iron skillet over
medium heat. Very lightly brush the corn with oil and set on the grill
rack or in the skillet. Cook, turning every 2-3 minutes, until the kernels
are tender and nicely charred, 12-15 minnutes total; keep warm.
Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt
until it is dissolved.
Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not
Carefully pour liquid mixture in (it may sputter a bit so watch out);
add the green onions and simmer until the sauce begins to thicken, about
30 seconds; remove from heat and cool.
Brush cooked corn with the sauce and serve.
Cambodian Lemon Grass Soup Samlor Machoo Kreugn
2 stalks of Fresh Lemon Grass, bruised or 4 teasp Dried Lemon Grass
4 Garlic Cloves
2 teasp Fish Sauce
5cm/2-inches Fresh Galangal or 1 teasp Dried Galangal
2 boneless Chicken Breasts, skinned and diced
4 Spring Onions, chopped
2 tbsp Freshly chopped Basil
The juice of half a Lemon
Chilli paste (to taste)
1 teasp freshly chopped Coriander
5 Kaffir Lime leaves or 2 teasp of grated lime peel
1. Place the water, Lemon Grass, garlic, fish sauce, rice, galangal
and pepper in a large saucepan and bring to the boil.
2. Add the chicken, mixing well and cook for 10 minutes, skimming off
any white froth which forms.
3. Place the spring onions, basil lemon juice, chili paste, coriander
and lime leaves in a large serving bowl and mix well.
4. To serve, pour the soup over the onion mixture in the serving bowl,
mix well and serve immediately.
Aioan Chua Noeung Phset Kretni
(Stir Fried Chicken With Mushrooms)
6 dried Chinese mushrooms
1 small roasting chicken
4 cloves garlic, crushed
l/2 teaspoon finely grated fresh ginger
2 tablespoons oil
1 cup water
2 teaspoons sugar
2 tablespoons chopped fresh coriander leaves
Soak mushrooms in hot water for 30 minutes. Squeeze dry, cut off and
discard stems, cut caps into quarters if they are large. Cut chicken
into small pieces with cleaver, chopping through bones as well. Fry
garlic and ginger in the hot lard or oil for a few seconds, then add
chicken and stir fry until colour changes. Add mushrooms, water and
sugar, cover and simmer until chicken is cooked. Sprinkle with chopped
coriander and serve with rice.