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Homemade Ginger Beer

----- Original Message -----
From: Mark
To: phaedrus
Sent: Tuesday, May 22, 2001 6:49 PM
Subject: Ginger beer anyone?

> Hi oh shinning one!
> Please could you help me?
> My Dad used to make the strongest, most throat burningly excellent ginger
> beer for cool summer drinking.
> This stuff was not for the faint hearted!
> It tasted great, and you could run your car on the alcohol content!
> Sadly, my Dad did not leave his recipe, (assuming he had one that is and
> wasn't just flying by the seat of his pants)! so i can't make it for
> myself these days.
> And that's where you come in Phaed! ;)
> Please can you sort me out with a quality recipe for ginger beer which
> will display all of the above properties?
> I know you can do it!
> All the very best,
> Mark.

Hi Mark,

You sound very serious about your ginger beer, so you'll probably want to use the third recipe below that begins "starting a plant". The other two are a little easier. All are good. There are great sites about making homemade ginger beer at:



Al's Ginger Beer Recipe

Yield: 14 x 10oz bottles

1 Ginger root
1 Lemon, grated rind only
2 oz Cream of tartar
1 1/2 lb Sugar
1 ga Water; boiling
1 Envelope yeast

Grate and thoroughly mash the ginger root in a bowl. Place in a large pot
and add all ingredients except the yeast. Stir until sugar and cream of
tartar is dissolved. Allow mixture to cool, then add yeast which has been
started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours,
then filter first through a tea strainer or similar, then through cloth.
Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for
two weeks. Chill fully before opening to drink.
Lemon-based Ginger beer

Recipe is for 1.5 L plastic bottle
2 tblspns warm water
1/2 tspn sugar
1/4 tspn dried yeast granules
1 cup sugar
juice of 2 lemons
rind of 2 lemons
1 tspn to 1 tblspn dried ginger
Put first measure of sugar in warm water to dissolve, add yeast and stir.
Place in warm place to start working.

Finely grate or slice rind from 2 lemons and place in a heatproof container
with the 1 cup of sugar and the dried ginger. Pour over 1 cup of boiling
water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in
which the ginger beer will be made. Top up bottle with cool water to near
top so that final temp is approx. body temp. Add yeast to bottle as soon as
it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly
and put in a warm place. Leave until bottle becomes undentable. Depending on
the yeast this can take anything from 12 hours to 3 days, but best to check
regularly, as I guess there is a risk of explosion with this! Refrigerate
until thoroughly chilled and OPEN WITH GREAT CARE!

This recipe came from the ChCh Press a couple of years back and makes
excellent ginger beer. You can also add more sugar afterwards if you like it
sweeter. Yum.
Starting a plant

1.    take 1/2 oz fresh bakers yeast mixed with 1 pint of warm water in a
covered jug.
2.    Every day feed the above mixture with 1 teaspoon sugar and 1 teaspoon
ground ginger and stir.
3.    After one week, leave to stand for 24 hours and strain off the clear
4.    Make a sugar solution of 1lb sugar to 4 pints water, add the liquor to
this and bottle in strong plastic bottles and store.
5.    Divide the original plant into two and add one pint water and feed
daily as before.   The plant must be split each week or it will die.
6.    Leave the bottled ginger beer for one week (if you can) before


The above made strong, but very nice ginger beer.   Impatience lead us
making the beer and drinking it well before the week was up (we waited 4
days for the plant to grow and 2 days before drinking!)

More Ginger Beer Recipes:

Old Time Ginger Beer Recipes

Ginger Beer Plant

Ginger Beer from Scratch

Tudor Ginger Beer

Harrowsmith Ginger Beer

Dave's Ginger Beer

Homebrew Ginger Beer

How to Make Your Own Ginger Beer

Ginger Beer Recipes

Sugar Bubbles

----- Original Message -----
From: Eiko
To: phaedrus
Sent: Thursday, May 17, 2001 12:31 PM
Subject: sugar candy bubbles

> Hi!
> I am looking for a recipe for making sugar candy bubbles.
> My future daughter-in-law saw a wedding cake picture with
> bubbles made from sugar.  Would you know how much sugar is
> needed and if you have to add any other ingredients?
> Thank you for your assistance.
> eiko

Hi Eiko,

I found one recipe for sugar bubbles. It's below. I hope it helps.


Blown sugar bubbles

3 lbs. granulated cane sugar
1 lb. water

Bring to a boil and add 8 drops tartaric acid. Boil until it reaches
314 F. Pour onto a marble slab or a large silpat sheet. When cool
enough to handle, pull off balls marble to golf ball size, depending
on the size of the bubble you want. Attach to the end of a wooden
straw and blow. Twist the bubble and melt the end shut with a spirit
burner and cut away with scissors.

Lamb's Head & Bitter Onions

----- Original Message ----- 
  From: Mcrc
  To: phaedrus 
  Sent: Thursday, May 24, 2001 3:31 PM
  Subject: (no subject)

  Need a way to make "Head of Lamb with bitter onions and potatoes" an 
  Italian dish my mother would make for me. I will try to spell it in 
  Italian "Caoposella con cippolla en potatoes".              


Well, I couldn't find that exact recipe. However, I did find a recipe for roasted lamb's head and one for bitter onions. Bitter onions are a particular type of onion from Morocco. These recipes are the best that I could find in all my sources. If these aren't what you want, you might try the Italian Food site at The guide there might be able to locate it for you, since he's actually in Italy.


  Cappozella Arrostita (Roasted Lamb's Head)

  Lamb's head (washed clean and patted dry)
  Salt and pepper 
  Fresh rosemary, chopped
  Teaspoon of oregano
  1 tablespoon of extra virgin olive oil

  Mix the olive oil, rosemary, salt and pepper and the oregano and 
  rub the flesh of the lamb's head with this simple marinade. Place 
  the lamb's head on the broiler tray and roast approximately 20 minutes 
  or until the flesh browns. Serve hot, drizzled with olive oil accompanied 
  by an Italian red wine. 
  (Wild bitter onions from Morocco)

  Cippolini are small, wild, bitter onions. I'm sure that they are prepared 
  in many different ways, however, this is how the people from Bari, Italy 
  prepare them.  

  Cut the top and bottom off of the cippolini.  Do not remove all of the 
  layers of peel at this time.  Place in a pan of cold water and bring to 
  a boil.  When water is boiling, lower heat to simmer.  Continue cooking 
  until onions are fork tender, or remove one and try to smash it with your
  fingers.  If it smashes easily, they are done, if not continue to cook 
  until done.  Remove pot from stove and rinse cippolini with cold water.  
  Remove the rest of outer skin.  Place in bowl and cover with fresh water 
  and refrigerate.  Change water once every day for at least 3 days, however, 
  they can be kept under refrigeration for up to 10 days.  When they are ready,
  now you can go to the next step and prepare them as you would like.

  Fried Cippolini *

        *The ingredient amounts given are for about 2 cups of cippolini, 
	 so please adjust accordingly to the amount you want to prepare. 

  Cut cippolini into quarters and place in large bowl. Toss with 3/4 cup 
  of flour, 2 tsp. salt, 2 tsp. black pepper, 1 Tbsp. chopped parsley, 
  2 Tbsp. grated romano cheese and 1 tsp. minced garlic.  Beat two eggs 
  and add mixture.  This should make a loose paste.  Heat olive oil in 
  frypan (approximately 2 inches deep), until ready to fry.  Spoon cippolini
  mixture into oil and fry until golden brown.  Drain on paper towels, 
  sprinkle with romano cheese and serve.


----- Original Message -----
From: melody
To: phaedrus
Sent: Wednesday, May 16, 2001 10:44 AM
Subject: Questions...

> I understand that you're just the one to find answers---and I definitely
> have some questions!  Any help you might offer would be appreciated..
> Thank you.
> Do Italians make cappuccino at home for breakfast, and, if so, how do
> they make the espresso and froth the milk?
> Thanks again, Melody

Hi Melody,

No, cappuccino is not a drink that is traditionally served in Italian homes, nor is espresso. Obviously, you couldn't have cappuccino without having espresso, and you can't have espresso without having an espresso machine.

No one truly knows who first thought of adding steamed milk to espresso to make cappuccino. The name is said to come from the color of the robes of the Capuchin monks, which, I assume, were the color of cappuccino.

Espresso and cappuccino originated in coffee houses and restaurants in the 1800s, when the first practical espresso machine was introduced. Most families could not have afforded to have an espresso machine at home in those days.

While ordinary Italian families may have drunk coffee with steamed milk added, it would not have been espresso, so it would not have truly been what we call cappuccino.

Spanish Carrots

----- Original Message -----
From: Sharon
To: phaedrus
Sent: Saturday, May 26, 2001 12:29 AM
Subject: Question 4U~

> Hi Phaed~
> Haven't bothered you for a while, but I check in routinely to learn
> something new. I'm trying to find the etymology of the Spanish word for
> "carrot": "zanahoria."  Can you find an online Spanish dictionary with
> origins of words?
> Please help if you can.  Thanks in advance~
> Sharon

Hi Sharon,

Good to hear from you! I was not able to find an online Spanish dictionary with the etymology given. However, I did find a reference on the BBC language trivia pages that "zanahoria" was originally an Arabic word that was borrowed by the Spanish.



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