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Pimms No. 1

On 4 Jun 2005 at 17:17, Geoff wrote:

> HI Phaed
> Could you please tell me what is a Pims No 1 liquor
> thanks 
> Geoff

Hello Geoff,

Pimms No 1 started as a tonic and became a popular beverage, at least in the UK.

In the mid 1800's, a London oyster bar owner named James Pimm began offering a gin- based beverage containing quinine and a secret mixture of herbs as an aid to digestion. He served it in a small tankard and it became known as "Pimm's Number One Cup."

After World War Two, Pimms began offering a Pimms #2 based on Scotch whiskey, a #3 based on brandy, a #4 based on rum, a #5 based on rye, and a #6 based on vodka. Only #1 and # 6 have survived. Pimms #1 has become very popular as an ingredient in a cocktail called a "Pimms Cup" which is made with English lemonade:

Traditional Pimms No.1 Cup

  1 slice per person of: orange, lemon, apple, cucumber 
  1 sprig of mint 
  2 parts lemonade to 1 part Pimms 


New England Clam Chowder

On 6 Jun 2005 at 17:32, Star wrote:

> Hello!
> My brother and I are visiting our parents in R.I. and just had the
> most wonderful R.I. clam chowder at Cap'n Jack's in Matunuck.  Would
> you happen to have the recipe or know where we can get it?  We are
> native Rhode Islander's and have transplanted in California.  They do
> not know how to make this back in CA!!
> Thanks!
> Star & Art

Hello Folks,

I don't know if this place is the same "Cap'n Jack's" or not, but this is the only recipe that I could find.


New England Clam Chowder 
(This recipe is from Cap'n Jack's Oyster Bar)
Yield: 11 3/4 cups

1 1/2 cups butter or margarine
3/4 diced green pepper, if desired   
3/4 cup diced onions
1/8 teaspoon white pepper
2/3 cup diced celery
1/8 teaspoon ground thyme or to taste
1/2 cup all-purpose flour
Salt to taste
4 cups hot milk
1 cup diced, cooked potatoes
3 cups clam juice  
2 cups chopped or fresh clams or
2 cans (6 1/2 ounces each) canned clams

 Heat butter in a large saucepot and saute onions and celery until tender.  
 Add flour; cook and stir 10 minutes.  Gradually add hot milk, stirring
 with a whisk, until thickened and smooth.
 Add clam juice and simmer 15 minutes.  Add clams and green pepper, if 
 desired, white pepper, thyme, salt to taste and potatoes.  Cook 10 
 minutes longer.

Claremont Casserole

On 6 Jun 2005 at 14:45, Linda wrote:

> When I was in Junior High home ec class, we made a dish called
> Claremont (or maybe Clairmont) Casserole.
> It was made with elbow macaroni, Velveeta cheese, hamburger, cream of
> mushroom soup and some onion, with a little milk thrown in, and baked.
>  There may have been more ingredients, I don't remember.  This would
> have been over 40 years ago. (Gulp!)
> Can you help, please?
> Linda 

Hello Linda,

See below.


Claremont Casserole

1 c. elbow macaroni 
1 lg. onion 
1 lg. green pepper 
2 T. shortening 
1 lb. hamburger 
1 c. cr. of mushroom soup 
1/2 c. milk 
1/2 c. grated cheese 
1 t. salt 

Cook macaroni 20 min.; drain. Sauté 
onion and pepper in shortening; add 
meat and stir. blend cream of 
mushroom soup and milk together; 
combine all ingredients together. Bake 
in a casserole for 1 hour in a 360° oven. 
Makes 6 to 8 servings.

Aji Sauce

On 6 Jun 2005 at 11:21, Betty wrote:

> Hello,
> I am looking for the recipe for a light green aji sauce that is
> usually served at Peruvian Restaurant here in the US.
> Betty 

Hi Betty,

Gosh Betty, I've no idea what color they'll be after they're made, but below are three aji sauce recipes.


Aji Sauce

1 onion, finely chopped 
1/2 bunch parsley, finely chopped 
1 whole Aji Pepper, ground 

Fry finely chopped onion in oil. Add chopped parsley and ground Aji. Add a little water 
and cook until onion is tender.
Pollo Inka's Aji Sauce

green lettuce (blend 7 or 8 leaves into blender)
3 tablespoons of mayonnaise
1/2 tablespoon of lime juice
cilantro 1/4 bundle (cut stems off)
4 Serrano peppers
1/8 teaspoon of salt

Note: adjust ingredients according to taste, spiciness and quantity. 
Creamy Aji Sauce 

1 lb 2 oz (1/2 k) ají amarillo fresco / fresh yellow aji (chili) 
2 to 3 tablespoons vegetable oil 
1/4 cup sugar 

Clean and rinse ají, remove veins and seeds and cut in large pieces. 
Boil in water with sugar for 5 minutes. Drain.

Heat oil in a skillet and fry aji for 5 minutes. Season.

Place ají with oil in a blender and blend until a thick, soft purée 
is obtained. Force through a strainer if necessary.

Ají amarillo fresco / Fresh yellow aji (chili): 
Yellow, green or orange-colored fresh hot pepper or chili. This is 
the most common aji used in Peru; also known as aji verde.  

Pressure Fried Chicken

Bunnie sent me this this recipe for the Wearever pressure fryer, but it could be adapted to other pressure fryers.


Wearever Pressure Fried Chicken

The Basic Coating

Dip food to be fried into Milk/Egg Wash, then into Seasoned Flour. Use the 
Basic Seasoned Flour for chicken, and one of the variations for the other 
foods. Do not use a batter coating. 

For a crisper, darker brown crust, substitute dry bread crumbs (homemade 
or prepared) for the flour.

Milk/Egg Wash

Blend together:  1/2 cup milk
                 1 egg, beaten

One recipe is enough for two to three pounds of chicken. Leftovers can 
be refrigerated and used later.

Note:  For the purposes of those observing Kashruth, make the following 
changes: Combine 1/4 cup water, 1 egg; beat thoroughly. Make the substitution 
as necessary throughout the book where Milk/Egg Wash is used.

Basic Seasoned Flour
Blend together:  1 cup flour
                 1 tablespoon salt
                 1-1/2 teaspoons pepper (or to taste)
                 1 teaspoon poultry seasoning

Seasoned Flour Variations:

Use one of the suggestions listed here or create your own Seasoned Flour. 
How much or how little of a spice or herb to use is essentially a question 
of personal taste arrived at by experimentation. Start out with a little 
and increase as desired.

Blend together:  1 cup flour
                 2 teaspoons salt
                 Pepper to taste
                 1/4 teaspoon of one of the following:

Basil-carrots, eggplant, pork, white potatoes
Celery salt-onions, fish
Chervil-carrots, eggplant, pork, fish
Cinnamon-carrots, sweet potatoes
Cloves-carrots, sweet potatoes
Dill-carrots, white potatoes, fish
Garlic salt-chicken livers, pork
Marjoram-chicken livers, carrots, eggplant, pork, fish
Nutmeg-carrots, sweet potatoes
Oregano-carrots, onions, pork, white potatoes
Rosemary-chicken livers, pork, white potatoes, fish
Sage-chicken livers, carrots, eggplant, onions
Thyme-chicken livers, carrots, onions, pork, white potatoes

Pressure Fried Chicken

It Is Important To Use The Correct Number And Size Of Chicken Pieces 
In Order To Achieve Proper Cooking. Please follow these instructions 


  1.. Trim excess fat from chicken pieces. (If chicken has been frozen, 
  thaw completely before using).
  2.. Since chicken parts vary in size, it is generally necessary to cut 
  some parts-even when using pre-cut chicken from your butcher. Examples: 
  breast halves are generally larger than other parts, thus should be cut 
  in half. A combination of thigh/leg should be divided into two pieces.
  c.. Trimmed and cleaned chicken pieces, cut to the proper size for 
  Pressure Frying will generally vary in weight as shown below. Use this 
  information as a guide to determine number of pieces to cook at one time.
Chicken parts:
                      small pieces (oz.)             large pieces (oz.)

  Breasts             2-3                             3 1/2 -5
  Leg                 2 1/2  - 3 1/2                      4-5          
  Thigh               2 1/2  - 3                        3 1/2 -4 1/2 
  Wing                1 1/2-2                           2 1/2-4
  Back                1 1/2-2                           2 1/2-5

  4.. Dip Chicken pieces in Milk/Egg Wash; roll or toss in Basic Seasoned 
  Flour; shake off excess.
Pressure Frying
  1.. Pour vegetable oil into Cooker up to Oil Level Line; heat oil at 
  setting #9 for 10-11 minutes (to 375 degrees).
  2.. Using tongs, add chicken pieces, one at a time; follow the chart 
  below, and refer to the HOW TO PRESSURE FRY on next page for detailed
CHICKEN PIECES    Total weight     Setting #9        Setting #6
Size    Number      (pounds)       Brown in Oil      Pressure Cook

Small   7-11        1 1/4-1 3/4        4 min.            12 min.                             

Large   5-8         1 1/4-1 3/4        5 min.            12 min.

How to Pressure Fry

  1.. Pour vegetable oil into Cooker up to Oil Level Line.
  2.. Set dial on Heat Control Probe at OFF. Plug Probe firmly into socket 
  on side of Cooker, the plug cord into 110-120 volt AC wall outlet.
  3.. Set Probe at #9; preheat oil about 10-11 minutes (oil should be 375 
  degrees F). CAUTION: Do not leave cooker unattended. Oil could overheat!
  4.. To Brown: Keep Probe set at #9; gently place prepared foods in hot 
  oil using tongs or slotted spoon. Larger foods such as chicken pieces, 
  croquettes, should be placed in the oil one at a time
  Smaller foods such as vegetable pieces, chicken livers, should be placed 
  on a slotted spoon (4-5 pieces), then added to oil. 
  5.. To cook:  
    1.. Place dry Gasket in Cover; moisten top surface of Gasket with drop 
	of vegetable oil or           dampened sponge to ensure proper seal.
    2.. After browning, slide Assembled Cover onto Cooker with Clamp at 
	right angles to Brackets. Hold Cover by the Knob and turn entire cover 
	COUNTER	CLOCKWISE until Clamp is positioned under Brackets; turn Knob 
	CLOCKWISE until tightened and Clamp is held securely in place under 
    3.. Turn Probe to #5 - #7; cook as indicated in charts or individual 
	recipes. When Pressure Frying , Timing Starts As Soon As Cover Is In
	Place. Movement of Pressure Regulator and/or blinking of Probe Light 
	are not indicators for cooking-refer to charts and recipes.
  6.. At end of cooking, turn Probe to OFF; insert tines of fork under 
  Pressure Regulator and Tilt Regulator Slightly (but do not remove) to 
  reduce pressure inside Cooker. DO NOT use cold water to reduce pressure.
  7.. When all pressure is gone from inside of cooker, (with hot pads to 
  protect hands) turn Knob COUNTER CLOCKWISE until Clamp rests on Cover. 
  Hold Cover by Knob and turn entire cover COUNTER CLOCKWISE until Clamp 
  is clear of Brackets; remove Cover; remove food; drain.


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