-----Original Message-----
From: george
Sent: Monday, August 13, 2012 5:31 PM
To: phaedrus@hungrybrowser.com
Subject: Bobby Brown Greaseless Donut Maker
Hello Unk,
Reading some older posts after finding a Bobby Brown Donut Machine. It is in
good working order and apparently not damaged in any way. Would like to sell
if you still know anyone looking for one.
George
Hello George,
I don't have any recent requests for one, but I'll
be happy to place your notice that you have one for sale on the site.
It will be 10 - 14 days before it will appear.
Phaed
-----Original Message-----
From: Meg
Sent: Monday, August 06, 2012 2:55 PM
To: phaedrus@hungrybrowser.com
Subject: Bittersweet Chocolate Pie
I have been hunting for the recipe that was used at The Country Kitchen in
Cold Spring Harbor, NY for a Bittersweet chocolate pie. The only clue that
I have is that a waitress once suggested that cream cheese might be an
ingredient. The texture was not completely smooth, it was served cold. The
restaurant was a very popular local pie shop that went out of business,
perhaps fifteen years ago.
Can you help?
Thank you,
Meg
Hi Meg,
I found several mentions of The Country Kitchen in
Cold Spring Harbor, NY and a few comments about their famous pies.
However, I did not find any mention at all of their Bittersweet
Chocolate Pie. I found a note on a message board that their French
Lemon Pie recipe was published in the New York Times several years ago,
but the writer had not been able to locate it. However, nothing at all
about the Bittersweet Chocolate Pie. I'll post your request on my site
in case a reader can help.
I did a rather cursory search for any bittersweet
chocolate pie recipe with cream cheese, but had no success. I did find
the one below without it.
Phaed
Bittersweet Chocolate Pie
2 sqs. bittersweet chocolate
1 stick butter or margarine
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 c. finely chopped walnuts(optional)
1 graham cracker pie crust
Melt chocolate and butter. Beat together sugar, eggs, vanilla, and
cinnamon. Add to melted mixture. Pour into pie shell. Sprinkle nuts on
top. Bake at 350 degrees for 30 minutes or until firm. Serve with whipped
cream.
---------------------------------
Thank you so much, I remember the Lemon pie as well. They had a board and there must have been fifteen different pies a day. Really good! You have a great job, detective, historian and mouth watering all at the same time.
Thanks again, Meg
From: Constance
Sent: Thursday, August 09, 2012 1:43 PM
To: phaedrus@hungrybrowser.com
Subject: Cardamon Cream Cookies
Afternoon.
I've searched the archives (my kids are going to enjoy dinner) but haven't found the three recipes I'm seeking.
The other recipes I'm looking for are a bit trickier. In the 80's there was a wonderful miniseries called The Spice of Life
(Edward Woodward narrated, and I do wish I could find it on DVD). In the cookbook (and that one I can't find to replace)
there were too recipes that worked like a dream; one for cookies called Joe Froggers, and the other was for Currant Buns.
I found a recipe for Joe Froggers in the archive, but it didn't taste quite the same (if I remember correctly the one in the
cookbook had a French Canadian spin on it), and while good, it's not quite -it.
If you can find these for me I would be most grateful.
Thanks as always.
Constance
(loyal fan)
Hi Constance,
I could not find either of the recipes from “The
Spice of Life” TV show. I watched that program myself. It was very
good. I searched for a DVD of the program, but had no success finding
either a DVD or a VHS tape or a copy of the cookbook from the show.
Sorry.
Phaed
-----Original Message-----
From: Camilla
Sent: Friday, August 10, 2012 3:36 PM
To: phaedrus@hungrybrowser.com
Subject: Blum's Almondette Sauce
Hello!
Back in the early '60s, we sometimes went the Blum's in San Francisco,
and ordered our favorite, the Almondette Sundae. This was a hot fudge
sundae made with almondette sauce. Our favorite sundae-maker was about
17, and had a real flair: he coated the dish with the sauce, sprinkled
sliced almonds on, added the vanilla ice cream, smothered it in more
sauce, and sprinkled more almonds. There may have been a cherry, but I
doubt it -- it was perfect!
I would love to taste that slightly bitter, slightly burnt almond flavor
again! Is it available anywhere?
Thank you for your help!
Cam
Hello Cam,
Sorry, no success with any source for the sauce or
the sundae, and no recipes.
Blum's appears to be the only place that ever sold
an "almondette sundae."
I found a site with the description from the
Blum's menu:
Menus.NYPL.org
"Almondette Sundae Cream Textured, French Vanilla Ice Cream In A Royal
Bath Of Almondette Sauce, Crowned With Sliced Almonds, Charlotte Russe,
And A Priceless Coronation Ruby"
Blum's also made an almondettes candy. There is a
picture of the can here:
Can
Central
Possibly, the sauce was made from the candies?
Walnettoes also made an almondette candy at one time, but I have no
idea if it was the same candy.
Phaed
Hello Phaed,
Thank you for answering so quickly!
The almondette candies (also fabulous) were an almond covered in what must have been a very thickened version of the sauce.
They were big, bigger than Jordan almonds, and so delicious! It's such a shame that wonderful recipes get lost this way . . . .
Thanks for your help!
Cam
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