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Caramelized Salmon

 ----- Original Message ----- 
  From: jennie 
  To: phaedrus
  Sent: Monday, May 27, 2002 11:19 PM
  Subject: carmalized salmon

  Hi, I'm looking for a recipe for carmalized salmon.  The restuarant 
  that severs this "Walt's Warf" in Seal Beach, Ca. would never give 
  out their recipe.  But it's like broiled salmon with this carmal 
  colored sauce on mashpotatoes.  It is to die for.  They use this 
  on their Copper Rive Salmon.  Can you help me?  Jennie 

Hi Jennie,

Sorry, there are no recipes from Walt's Warf to be found anywhere. Below are the only two carmelized salmon recipes that I could find.


  Caramelized Salmon

  4 8-ounce salmon filets, bones and skin removed 
  1 cup sugar 
  2 tablespoons cracked black pepper 
  2 tablespoons cracked pink peppercorns 
  2 tablespoons toasted cracked coriander seeds 
  2 tablespoons vegetable oil 
  1 cup low sodium soy or tamari 
  1. Preheat your oven to 375 degrees Fahrenheit. 
  2. Mix together the sugar, peppers and coriander. Lay this out 
  in a shallow pie pan or plate. 
  3. Press the salmon filets in the sugar mixture on both sides. 
  4. Bring a medium skillet or saute pan to high heat. Add vegetable
  oil then the salmon filets (skinned side up). When an amber caramel
  starts to form (1 minute) around the edges of the salmon filets, 
  turn them over carefully. 
  5. Pour the soy sauce over the filets and place them in the oven. 
  Cook them medium rare to medium (about 4 minutes). Spoon any extra 
  caramel over the top and they are ready to serve. 
  Caramelized Salmon in New Potatoes: A Rich Fish Dish

  24 very small new potatoes (about 3 lbs) (I used small red and purple) 
  1 stick melted butter (add more if needed) 
  2 tsp salt 
  1 8-oz fresh salmon fillet 
  3/4 tsp freshly ground black pepper 
  1 tsp sugar (I omitted this) 
  3 tbsp minced red onion 
  1 tbsp chopped fresh chervil leaves 
  3 tbsp mayonnaise (I used canola, no sugar Mayo) 

  Put the potatoes in a large pot and add water to cover and 1 tsp of 
  the salt. Bring to a boil, reduce the heat to medium-heat, and cook 
  until fork-tender, about 12 minutes. Remove from the heat, drain and 
  let cool to room temperature .

  Trim about 1/4 inch off each end of the potatoes. Using a paring knife 
  or a small spoon, scoop out about three-quarters of the flesh of each 
  potato from one end and reserve in a bowl. Place the potato shells on 
  a parchment paper-lined baking sheet or work surface.

  Season the salmon on the flesh side with 1/4 tsp of the salt, 1/8 tsp 
  of the black pepper and the sugar. Heat a medium-size nonstick skillet 
  over medium-high heat. Place the salmon flesh-side down in the hot skillet 
  and cook for 3 minutes, then flip it over and cook on the other side for 
  2 minutes. Remove from the heat and let cool to room temperature, then 
  flake the salmon with a fork.

  With a fork, mash the reserved potato flesh. Add the onion, chervil, 
  mayonnaise, 1/2 tsp of the salt and the remaining 1/2 tsp black pepper. 
  Add the flaked fish and stir to mix.

  Sprinkle the potato shells with the remaining 1/4 tsp salt and 1/8 tsp 
  pepper. Spoon the mixture into the shells and serve at room temperature.

  Serves: 24 hor d'oeuvres 

Donating One's Body to Science

  ----- Original Message ----- 
  From: mary 
  To: phaedrus 
  Sent: Tuesday, May 28, 2002 8:04 PM
  Subject: mary

  could you please, tell me where a person can go on the web to find 
  forms for donateing your body to science?...sure would appreciate...
  thanks, ma

Hello Mary,

I couldn't find any forms online. The laws about this vary from state to state. From reading about it, it looks as though the way to do it is to contact a medical school that has a body donation program. They will send you the body donation forms. The medical schools in your state probably have body donation programs.

Here are some links with information:

Funeral Plan

Body Donation FAQ

Willed Body FAQ

Body Donation


Friendly's Fudge Sauce

----- Original Message -----
From: Aimee
To: phaedrus
Sent: Thursday, May 30, 2002 5:44 PM
Subject: Another Long Shot

> Dear Phaed:
> Have you ever heard of White Deer Mayonnaise? It was manufactured
> and sold as I know it, in Schenectady, NY in the 1930's, 40's around there.
> And to truly make you laugh, what in the world does Friendly's put in that
> hot peanut butter sauce.  They swear it's just melted peanut butter, but I
> don't believe them!
> I hope things are going well for you.  I finally figured out the macaroni
> salad thing from last time.  I sure do appreciate your effort on that one.
> Thanks a bunch,
> Aimee

Hi Aimee,

There is a newspaper ad for White Deer Mayonnaise here: Schenectady Gazette - Mar 31, 1931, and another one here, listing the ingredients: Schenectady Gazette - Sep 17, 1929
White Deer also canned fruits and vegetables. see this ad from Flinn's Fulton History - Schenectady Gazette - May 31, 1929

I did find a clone recipe for Friendly's fudge sauce. See below.


Hot Fudge Sundae Sauce Like Friendly's

In top of double boiler over simmering water combine 14-oz. can 
Eagle Brand Milk, 14 oz. light Karo syrup, 12 oz. Nestles Semi-Sweet
Chocolate Chips ), 1/4 lb. butter & stir till melted. Cook & stir a 
few times for 30 mins. Beat with mixer till smooth. Cool & refrigerate 
tightly capped. Makes 1 quart.

Frisch's Tartar Sauce

  ----- Original Message ----- 
  From: Lisa
  Sent: Thursday, May 30, 2002 3:47 PM
  Subject: frisch's tarter sauce

  am looking for recipe for frisch's tarter sauce cannot find on net

  can you plezase help?

  if so, please email me the recipe


Hello Lisa,

Even though the chef who created the below recipe claims it's not a clone of Frisch's, I'm told that it is quite close by those who've tried it.


  Tartar Sauce

  Makes 3 cups 

  2 c mayonnaise
  1/2 lemon, juice of
  2 T horseradish
  2 T minced onion,
  scallions, or shallots
  2 T minced red or
  green pepper, sweet or hot
  1/4 c minced dill pickle/gherkins/capers
  1 clove garlic, minced
  2 hard cooked eggs, yolks mashed, whites chopped
  1 dash Tabasco Sauce
  1/3 c catsup 

  Combine all ingredients in a glass bowl. Mix well and chill 
  well before using. 

No Crust Cheesecake

----- Original Message -----
From: Elaine
To: phaedrus
Sent: Thursday, May 30, 2002 3:55 PM

> Years ago a bakery in Southgate, Michigan made a baked cheese cake 
> without a crust and that was lite and airy. Can you find this recipe 
> for me?
> Thank you,
> Elaine 

Hello Elaine,

It would not be possible for me to find the particular recipe from an unknown bakery in Southgate Michigan, particularly without more information about the recipe itself. However, I do have some no crust & self-crusting cheesecake recipes that I'm sending you below.


Cheesecake  N.Y.  Style

 Ingredients :
 4 (8 oz.) pkgs. Philadelphia cream cheese
 8 med. size eggs
 1 1/3 c. sugar
 1 tsp. vanilla--
 1 pt. sour cream
 6 tbsp. vanilla

 Preparation :
 1.  Blend cream cheese and eggs until smooth (about 20 minutes).
 2.  Add vanilla and sugar.  Blend 5 minutes longer.
 3.  Pour into ungreased 10 inch cake pan (makes its own crust).
 4.  Bake at 350 degrees 35 to 40 minutes.  Poke with toothpick to
 see if it is done.
 5.  Let cool 20 minutes. Blend until mixed well. Pour over cake
 and bake for 15 minutes. Let cool 30 minutes before refrigerating.
 Serve cold.
 Cheesecake  Pie

 Ingredients :
 16 oz. cream cheese
 3 eggs
 3/4 c. sugar
 1 tsp. almond extract
 1 c. sour cream
 3 tbsp. sugar
 1 tsp. vanilla

 Preparation :
    Beat cheese in mixer until light and creamy.  Add eggs, one at a
 time, beating well after each addition.  Add sugar and almond
 extract.  Beat until smooth, thick and lemon colored.  Pour into
 buttered 9 inch pie plate.  Bake 35-40 minutes.  Cool 20 minutes.
 Meanwhile, beat together sour cream, 3 tablespoons sugar and
 vanilla.  Spoon over top of cake.  Bake 15 minutes.  Cool before
 serving.  Makes its own crust.

 Ingredients :
 2 (8 oz.) pkgs. Philadelphia creamcheese
 2/3 c. sugar
 3 eggs
 1/2 tsp. vanilla--
 1/2 pt. sour cream
 3 tbsp. sugar
 1 tsp. vanilla

 Preparation :
   Beat cream cheese, sugar, eggs and vanilla until lemon colored.
 Pour into 9 inch glass pie dish (buttered).  Bake 20 to 25 minutes
 at 350 degrees.  Makes its own crust.  Remove from oven, cool 15
 minutes.  Spread topping of cake.  Put back in oven for 5 minutes,
 then refrigerate.  Serve small slices.  Very rich.
Cheesecake With Sour Cream Topping (it makes its own crust)

24 oz. creamcheese
5 eggs
1 cup & 2 tbs. sugar
1/4 tsp. salt
3/4 tsp. almond extract
1/2 tsp. vanilla extract
One and one half cups of sour cream
optional - chocolate shavings for top

Place soft creamcheese in bowl
Add eggs, 1 cup of sugar, salt and the almond extract
Beat until smooth, thick and lemony
Pour into a greased 9" springform pan
Bake 45-50 minutes at 325 degrees
Allow to cool for 20 minutes -- while cooling, mix 2 tbs. sugar,
the sour cream and vanilla extract together in a small bowl. Pour
over the cake. Bake another 10 minutes at 325 degrees. Chill in
refrigerator for several hours. This cheesecake is so very easy
and still tastes wonderful 2-3 days after baking
      Title: Cheesecake #6
 Categories: Cheesecakes
      Yield: 4 Servings

      3    Eggs
      1 c  Sugar
      1 t  Vanilla
      2    (8 Oz) Pkg Softened
           -Cream Cheese
      2 c  Sour Cream
    1/3 c  Buttermilk Baking Mix

Mix all ingredients together slowly with mixer. Pour into deep 10"
pie plate and bake at 350 F. for 30 minutes. Cut off the oven and let
the cheesecake sit in the oven for another hour. Chill. Top with your
favorite topping if desired.


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