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-----Original Message----- 
From: Georgia 
Sent: Tuesday, June 18, 2013 11:45 AM
Subject: Gimmedet (sp?)

My husband and his cousin are driving me crazy to find a recipe from their childhoods.  
They pronounce it "gimme dead" but it was spelled vey differently I'm sure. Their family 
comes from the Pulia region of Italy and settled in the Los Angeles area. The recipe was 
a BBQ dish.  It consisted of organ meat (heart and liver, they think) that was wrapped 
in strips of stomach lining that had the appearance of netting.  It was held together by 
a toothpick and bbq'ed.  They said it looked something like rumaki.  I have searched and 
searched but can find nothing.   Any help you can provide is much appreciated.

Hi Georgia,

When you say "Pulia", I don't know whether you mean "Apulia" or "Puglia". There is no "Pulia" region that I am aware of. You don't say what kind of meat - beef, pork, lamb, goat or whatever?

I have two Italian food dictionaries and two Italian food encyclopedias and several Italian cookbooks, plus the internet. I can't find an Italian dish that looks exactly like it would be pronounced like "gimme dead" or "gimmedet".

The only dish that I have been able to find so far that might be what they are talking about is "gnummerieddi", which is a Puglian dish consisting of a lamb gut stuffed with minced lamb offal, herbs, and garlic and grilled over an open fire.

Slices of this dish might look like rumaki. "Gnummerieddi" means "little gnomes".

There is a similar dish from Apulia that is spelled "gniumerieddi", also meaning "little gnomes" In this dish, the lamb intestines are stuffed with lamb or kid offal, salt pork, peccorino, and bay leaves and made into sausages. These are grilled on skewers.

I could not find an actual recipe for either of these in English, although I could try to locate one in Italian.


-----Original Message----- 
From: Georgia 
Sent: Wednesday, June 19, 2013 11:17 AM
To: Phaedrus
Subject: Re: Gimmedet (sp?)

GOT IT!!!!!

Based on your "gnome" word, I did more research and found it!  Check this website

Wikipedia Italy

There is a great description of the dish and the word in various dialects. 
There is a picture of "torcinelli" that my husband said looks just like it. 
I will try looking that up next.  Even if I can't find the actual recipe, I 
can recreate it from the description.

Thanks-- I could never have found this without your help!


Hi Georgia,

Glad you found more info. There's some here, too:


and here:



Peperoncini Macinati

From: Dan 
Sent: Wednesday, June 19, 2013 3:17 PM
Subject: Spice Request

Good Afternoon Phaedrus! 

You have assisted me in the past, and I hope you can assist again.

My best friend was in Italy and purchased a spice called "Peperoncini Macinati".  This is available in all of Italy, in any grocery apparently.  
It is a very nice medium hot powdered spice, rusty red in color.  I am attaching a photograph of a bottle, all sides of the label.

I want to buy some of this spice.  The spice comes in ~3 oz bottle.  I am not looking for a copy-cat recipe.  I am willing to purchase a case 
of this product if necessary.  I want to purchase this product from wherever it can be sold and then sent to me at a reasonable cost.

I have looked on Google, nothing.  I cannot find it at any of the Italian specialty shops in the LA area that I have so far gone to.  
I do not think that it is available for sale in the United States.

One possibility would be to e-mail an Italian grocer that has an e-commerce setup.  I do not speak Italian, so I would like a website also setup 
in English.  Do you know of a really big Italian e-commerce grocers, (like perhaps Amazon.Com), that are on the internet?  My thinking is that if 
they do not have it, I can contact them and have them do some further investigation for me in Italy.

"So Jim, your mission, should you choose to accept usual, if you get caught...the secretary will disavow any..." ---Ha Ha

Thanks...any help would be appreciated!


Hello Dan,

Mixed results with this. I found this also spelled “peperoncino macinato”. Either way, it simply means “ground chili peppers". I found this spice mentioned on lots of sites. I saw several message board posts by people who were looking to buy it, but they had had no success finding it for sale in the USA. There are other brands besides Cannamela.

Cannamela has a website at: Cannamela I don’t know if you can buy from them directly.

I did find some sites selling Italian spices that had the product and had pages, at least partially, in English:

Chili House

Food Supplier

Malta Supermarket

VDS food

This place doesn’t list it, but they are importers of Italian products and they do offer at least one Cannamela product:

The Foods of Italy

At least one person said this was just ground, dried cayenne pepper. I don’t know whether that is an accurate statement or not.


Thanks Phaed!

It looks like there may be some gold in them there hills.  You have gotten me closer to the golden nuggets!
ALL of the websites that you sited need further investigation by me.  In a lot of the cases, a few e-mails may be required.  
Without your assistance, I was totally in the blind as to where to begin.
Of course, I will keep you appraised of my research.  In addition to this Cannamela product, my best friend is also looking 
for a similar spice from another Italian producer, so we will be simultaneously looking for that also.
Along the way, I am sure that I will find other nifty unusual spices that could be of use here!
So, like they say..."Stay tuned to this channel!"



Panera Bread Orange Scones

-----Original Message----- 
From: Julie 
Sent: Wednesday, June 19, 2013 1:26 PM
Subject: Recipe request

I am looking for the recipe for Panera Bread Co.  Orange scones.  Restaurant 
is located in Fresno, CA.  Have searched Internet and none of the sites I 
found actually had the recipe.
Thanks for your help!

Hi Julie,

Panera Bread does have cookbook called "The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe". However, I found no indication that this recipe is in it. You can get the cookbook at Amazon. Usually it's easier to win the lottery than to find the "actual" recipe for something sold by a currently operating chain restaurant like Panera Bread. Panera Bread is a national chain with dozens of restaurants/bakeries around the country. A search for this recipe resulted in the usual story: The "actual" recipe is not out there. The best you can do is a copycat. Don't knock copycats until you've tried them. There are a couple on these sites that appear to be good ones:

Calorie Count

Words of Deliciousness


Wyatt's Cafeteria Creole Eggplant & Olive Salad

From: "Colleen" 
Subject: Popular Requests Recipes for Wyatts Cafeteria
Date: Wednesday, June 19, 2013 2:07 AM

I read your popular requests section and noticed Wyatt’s Cafeteria listed in it. That was a weekly stop for my husband and myself 
and later our children from the mid ‘60s until it closed. We frequented the one located at Big Town Shopping Center (now torn down) 
on Hwy 80 in Dallas/Mesquite, TX. We were friends with the manager and he came out to tell us they were closing on one of our last 
trips to dinner. I asked for two of their recipes and was told to call him on a certain day and he would have them for me. I called 
and received that branch’s recipes for their eggplant casserole that they called Creole  Eggplant and for their Egg & Olive Salad 
which was a favorite of my daughter. So, I am sending them to you to add to your list. Some people have told me this isn’t the 
eggplant they remembered but, those who ate at the Big Town store as I did know it is the same we were served.

Creole Eggplant
Serves 6-8
1 large eggplant, peeled & diced
1 cup canned tomatoes w/juice
1 small onion, minced (about 3/4 cup)
1 egg, slightly beaten
1/4 lb. grated, SHARP, cheddar cheese + 1/2 cup for topping if desired
1 cup cracker or bread crumbs
1/4 stick (2 TBSP) softened butter or margarine
1 TBSP baking powder
salt & pepper to taste

Boil eggplant in lightly salted water until tender. Drain well and mash. Add remaining ingredients, stir well. Place in a greased, 
2 to 3 quart casserole dish. Bake about 40 min. at 350 degrees.  5 minutes before it is done, remove and sprinkle the reserved 
1/2 cup of cheese over the top. Return to oven until melted and lightly browned. This freezes and reheats really well.
The following recipe serves 28. I broke it down for our use. If anyone has a recipe converter it would really help.

Wyatt’s Cafeteria Egg & Olive Salad
Serves 28

3 cups of salad olives without pimentos, well drained
1 1/2 cup pimentos, well drained
2 lb. celery, diced fine
3 dozen, hard boiled eggs, peeled & chopped

Layer the above ingredients in a large bowl in the order given. Cover tightly and set in refrigerator overnight or make early in 
the morning and leave it all day.

Dressing for salad:
2 cups mayonnaise
1 TBSP prepared mustard
1 teaspoon black pepper 
(there is no salt in the recipe since the olives and pimentos are already salty)

Mix the dressing ingredients then mix into the salad ingredients, mixing well. Cover and let chill for at least 2 hours or you can 
add it before letting it set all night or day but it will be a bit watery.

I broke it down to serve 7 and it  comes out as:
3/4 cup olives
3/8 cup pimentos
1/2 lb celery
9 hard boiled eggs
1/2 cup mayonnaise
1/4 TBSP prepared mustard
1/4 teaspoon black pepper

Hope this helps.

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