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----- Original Message -----
From: MrsGZ
To: phaedrus@hungrybrowser.com
Sent: Sunday, June 20, 2010 9:08 PM
Subject: Recipe for Custard Vanilla and Chocolate Ices
While growing up in Bronx, NY (in the 1950s and 60s), I couldn't wait for summer
to come because Rossi Bakery on Gun Hill Road made what they called spumoni
(a vanilla custard ice - and also they had a chocolate ice). People lined up by
the dozens to get this "ice" which was served in paper cups. It was smooth and
immediately melted in your mouth and it was not like ice cream or sherbet. I've
tried to duplicate this recipe, with no luck. Can you assist? I can tell you that
Rossi Bakery one told me that they had imported a special machine from Italy to make
this - but I could never extract any of the ingredients from them.
Thank you for any assistance you can give me.
G. Z.
California
Hello G_____?
Please give your first name next time.
See these sites:
Spumoni Part-1
Spumoni Part-2
Spumoni Part-3
Spumoni Italian-ice-cream-like-dessert
spumoni ice-cream-terrine
italian recipes
Phaed
Thank you for the websites you provided to me, however, the recipe I was looking
for was not what most people call SPUMONI (two or three flavors of ice cream).
The recipe I am seeking is a vanilla custard "ice" (it also came in chocolate).
It is very smooth, but not rich like ice cream at all. I just melted in your mouth
instantly and sold in pleated paper cups. I certainly tried every website I could
find for this type of ice, however, to no avail. Thanks anyway.
Hello G_____?
I cannot find any mention of the Rossi Bakery in the Bronx. It's possible that in
some places "spumoni" is used synonymously with "gelato", but that usage does not
appear to be common. There is nothing that I can find called "Italian vanilla
custard ice". Italian ice cream is called "gelato" and your description sounds
like "gelato". I will not search any further for you until you give your first name.
If you don't want to give your first name, then I suggest that you search for vanilla
gelato recipes yourself.
See these definitions from Angelo Brocato's Italian Ice Cream website
Gelato - Italian ice cream. A custard-based mixture with less milk fat than American
ice cream and less air, making for a dense product which is strong on flavor.
Italian Ice - Similar to a sorbet but with a more icy consistency.
Spumoni - A three-layer ice cream of pistachio, tutti-frutti, and lemon with a whipped
cream center.
Phaed
----- Original Message -----
From: MrsGZ
To: phaedrus@hungrybrowser.com
Sent: Monday, June 21, 2010 8:57 PM
Subject: Re: spumoni
My first name is Gladys. Thank you for your assistance.
Hi Gladys,
Thank you. Pleased to meet you.
There are a lot of vanilla & chocolate gelato recipes on the Internet. See these sites:
Italian Food Forever
Ice Cream Recipes - Vanilla Gelato
Ice Cream Recipes - Chocolate Gelato
Mangiabenepasta
Gladys, you can make gelato in an ordinary ice cream maker, but if you want
to buy a gelato maker, see these:
Bizrate
Delonghi is a brand that we know and have had good results with. If you buy a gelato maker,
there will be a recipe booklet with it.
Phaed
From: Kelly
Date: June 30, 2013, 2:15:53 PM EDT
To: "phaedrus@hungrybrowser.com"
Subject: Rossi's Bakery, Bronx, NY
Hello! My name is Kelly(Rossi) Scott and I came across your website while searching for my Grandfather's bakery-Rossi's Pastry Shop!
My Grandfather and Grandmother owned it and my Dad, Aunt, 2nd cousin's worked there. I have many fond memories there, as you can imagine!
I'm also a huge baker myself and use many of the family recipes.
My Grandfather's name was Joe Rossi. He owned the business with his brothers Fabio (Sab) and Gary. His baker was Marco (who was from Italy).
My Grandmother's name was Valentine(Val) and her family owned Edgidio's on 187th Street.
Anyway, I'm so happy to read that people loved my Grandfather's recipes!
It really made my day and I wanted to let you know:)
Best Regards,
Kelly
Hi Kelly,
I’m glad you liked the item. Was the information in it about the spumoni correct?
Phaed
Hello Phaed,
yes, you're correct! My Dad confirmed;)
Kelly
----- Original Message -----
From: Rebecca
To: phaedrus@hungrybrowser.com
Sent: Monday, June 21, 2010 9:54 PM
Subject: individual ceramic/earthenware molds needed for kugelhopf
Dear Uncle Phaedrus,
I am searching for a source for mini/individual earthenware kugelhopf molds.
Although I have found this size in tin and silicone, I prefer traditional
earthenware/ceramic molds for my mini kugelhopfs. Thank you so much for any
help and for this terrific site. I read it again and again, like a favorite book,
Rebecca
Hi Rebecca,
Well, I didn't have much success. I found several discussions in which people said
that they had to go to France or Germany to find ceramic kugelhopf molds, even the
large ones. All of the ceramic or pottery or earthenware molds that I found mentioned
were large ones. All of the minis were silicone or tinned. Note that "kugelhopf" are
alternately referred to as "kouglof".
The only possibility that I found was this French cuisine site which offers three d
ifferent sizes of individual ceramic kouglof molds (diameters of 9 cm, 16 cm, and 19 cm):
https://www.cuisine-french.com/cgi/mdc/l/en/boutique/produits/mfr-kougelhopf16.html
Ceramic kouglopf mold Ø 16 cm
Also exists :
Ø 9 cm 8.40 € Ø 19 cm 22.60 €
I don't know which of these sizes would coincide with "mini", but a 9 cm in diameter
kugelhopf would certainly seem to be to be "mini" to me. Good luck with this. Let me
know how it turns out.
Phaed
The search engine registry shows that someone seached for this:
Grandpa's Soup
1 1/2 lb. chuck roast, cubed
2 med. onions, diced
1 lb. carrots, sliced
5 med. potatoes, diced
4 ribs of celery, sliced
2 tbsp. crazy salt or other spiced salt
1 tbsp. A-1 sauce
Dash of liquid smoke
6 whole peppercorns
1 can chick peas
4 qts. water
2 tbsp. catsup
Brown meat and onions in 6 quart dutch oven, add 4 quarts water and simmer
with crazy salt and pepper corns 1 to 1 1/2 hours. Add carrots, potatoes,
celery and chick peas, cook until tender. Add remaining ingredients last
15 minutes. Remove from heat and let stand 15 minutes for flavor enhancement.
----- Original Message -----
From: terry
To: phaedrus@hungrybrowser.com
Sent: Tuesday, June 22, 2010 2:46 PM
Subject: pumpkin brandy
Years back I had some of this at home. I no longer have the reciepe and can no
longer find this.
All I can remember is pumpkin and brown sugar.
terry
Hi Terry,
There are dozens of requests for a "pumpkin brandy" recipe on various message
boards around the Internet. All of the requesters seem to have heard the same
story - that you can remove the seeds from a pumpkin, fill it with water and
brown sugar and spices (maybe) and yeast, put the top back on, and voila! In a
few days or weeks or months, you will have a delicious pumpkin brandy! The problem
is that no one seems to have an actual recipe, and only a couple of people, including
yourself, say they have actually tasted a beverage made this way.
Here's a description from a message board:
"An old guy I used to know years ago made pumpkin brandy. He basically cleaned out
the inside of a pumpkin, as one would do with a Jack-O-Lantern, fill it with sugar
and water, add yeast, put the lid back on and let it ferment. After several days he
mashed it up, put it in a crock, finished the fermentation and let it fall clear.
More like a wine, but he called it brandy. I've never made it but I did have some of his."
Terry, I'm not saying that you can't make a beverage this way, but if it's so easy and
works so well, then I'd expect to find several recipes on the web from people who had
actually made it. Note that what this procedure makes would really be a pumpkin wine,
not a real brandy, which is distilled.
Since I had so little success with finding a "pumpkin brandy", I tried "pumpkin liqueur",
and "pumpkin wine" and found these recipes:
Greenopolis
Scofflaw's Den
CD Kitchen
Tangle of Wires
Winemaking
Scorpius
Phaed
----- Original Message -----
From: Cristina
To: phaedrus@hungrybrowser.com
Sent: Thursday, June 24, 2010 6:09 PM
Subject: korean spicy chicken wings by "Kyochon"
hi i just like to request for a recipe of a korean spicy chicken wings called kyochon.
thank you so much.
cristina
Hello Cristina,
"Kyochon" is a chain of Korean Chicken Restaurants. Their actual recipe does not appear
to be available. The recipe below is said to be similar, and there are others on these sites:
Chilling Smiling Eating
Vietworldkitchen
also, see here:
Korean Fried Chicken
Phaed
Korean Fried Chicken
24 Chicken Wing Pieces (cut off excess thick skin/fat)
1 Tablespoon of rice vinegar
1 Teaspoon of salt
1/2 Teaspoon of black pepper
4 Garlic Cloves (whole)
1 Small onion (whole)
(B)
Some rice flour/corn starch/potato starch for dredging wings
Olive Oil for frying
(C)
2 Tablespoons of Soy Sauce
4 Tablespoons of Rice Vinegar
3 Tablespoons of Koh Chu Jang (hot red pepper paste)
1 Teaspoon of Koh Chu Garu (hot red pepper flakes)
1 Teaspoon of Tobasco
4 Garlic Cloves (minced)
1 Teaspoon Ginger (minced & mashed)
3 Tablespoons of honey
1 Tablespoon of Dark brown sugar
Directions:
1) Clean the wings in cold water and then soak them in cold water for
about 5 minutes, drain and repeat 2 times.
2) In the meantime, bring a pot of water to boil and add in all the "A"
ingredients. Boil for 5 minutes.
3) Add the chicken wings to the pot and boil until the meat is cooked
(do not over cook).
4) Drain the wings in a colander and then rinse with cold water.
5) Put about 1 cup of rice flour in a plastic bag/Ziploc and 6 wings at a
time and lightly dredge the wings. Repeat until all wings are very lightly coated.
Add more rice flour if necessary. Set aside.
6) Heat up the olive oil for frying.
7) In a sauce pan, add all the "C" ingredients. Simmer until sauce thickens
(about 5-10 minutes). Should not be too thick, about the consistency of maple syrup.
8) Fry the wings until crisp & golden brown.
9) Drain wings on paper towel then put in a large mixing bowl with lid.
10) Add the sauce a tablespoon at a time, putting the lid on and shaking the wings
to coat. Note that a little sauce goes a long way.
11) Sprinkle a little bit of roasted sesame seeds/finely chopped spring onion if you
want, serve and enjoy.
Notes:
* The boiling process with "A" ingredients drains all the fat and cooks the chicken
through so that frying time is reduced. It is also the reason why the skin of the
chicken becomes paper thin and very crispy.
* This recipe is for medium "heat". If you want full spice, omit the soy sauce, add
in an additional Tablespoon of Koh Chu Jang & another 1 Teaspoon of Tobasco.
* Goes well with "Mul Kim Chee" or "Dak wan" and a side of coleslaw (shredded cabbage,
carrot, white radish, apple.dress with Thousand Island Dressing or a yogurt based dressing).
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