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----- Original Message -----
From: BJ
To: phaedrus
Sent: Wednesday, August 06, 2003 7:52 PM
Subject: Bread recipe?
Looking for a recipe like the Breakfast Bread sold at Publix Grocery Store in their Bakery Dept.
It has lots of dried fruit and nuts. Any ideas?
Thanks,
Bj
Hi BJ,
This website has a recipe with pictures:
Publix
It's the only one that I could find.
Phaed
----- Original Message -----
From: ed
To: phaedrus
Sent: Thursday, August 07, 2003 8:56 PM
Subject: Homo Sapiens
Dear Uncle Phaedrus,
Over our evolutionary periods we've been called lots of things.
At this point in time I think we're known as "Homo Sapiens".
How shall we be called in the next Period?
Who or what shall decide? Can we do it from here?
Will you be their Uncle?
How can I find out if there's an answer to this query?
Thank you,
ed.
Hello Ed,
Well, as I'm sure you know, "Homo sapiens", our scientific name, means that we are of the genus "homo" and of the species "sapiens".
Actually, our full name is "Homo sapiens sapiens", with the second "sapiens" representing variety. The Latin meaning of "homo sapiens"
is "wise man", which would make "homo sapiens sapiens" mean "wiser wise man". Wiser than who? Well, wiser (hopefully) than "homo sapiens neaderthalis",
or "Neanderthal man." At least we aren't extinct... yet. Our wisdom is, of course debatable, but it's pretty safe to say that we are the wisest
creatures alive on this planet currently. (Maybe. But I wonder about whales and dolphins sometimes.)
If you're familiar with the scientific classification system for biological entities, then you know that different species cannot interbreed
and produce fertile offspring. That's why mules are sterile. (Yes, I know that there is an occasional anomalous exception.) Mules are the
offspring of a donkey and a horse, which are two different species. So, if humans ever evolve enough for that species name - the first "sapiens"
- to change, then the new humans would not be able to breed with plain old "homo sapiens sapiens" and produce fertile offspring.
On the other hand, we can probably assume that the "variety" (the second "sapiens") could change more easily. Perhaps, if the changes were "good" ones,
then the new variety of humans might be called "Homo sapiens superior"? It's possible that, like many species names, the new name would be taken from the
discoverer. In other words, if Professor Howard P. Jones discovered a new variety of human being, then the new variety might be named "Homo sapiens jonesia".
Sometimes the names come from the location of the discovery - If a new variety of humans were discovered in New Jersey, then the new variety might be
called "Homo sapiens newjersius". There's really no way to tell what it might be called until it happens.
Phaed
----- Original Message -----
From: Pam
To: phaedrus
Sent: Thursday, August 07, 2003 11:05 PM
Subject: Mayo recipe
I watched Sara's Secrets while on vacation around the week of July 14th, 2003.
Her guest was Chef Cary Neff. They made a recipe for homemade mayonaise using
drained yogurt and garlic, I think. Anyway, I bought Cary's cookbook and the
recipe is not in it.( Bummer). The food network search has yielded no results.
I've emailed Sara's group found at the food network web site, and haven't heard
from anyone. Your help would be greatly appreciated. Thanks!
Pam
Hello Pam,
The below recipe, from the episode "Eating Right" with Cary Neff, was on the Food Network's website.
Phaed
Mayonnaise Nouvelle:
2 cups plain, fat-free yogurt
2 cups (16-ounces) silken tofu
1 tablespoon minced roasted garlic
2 tablespoons fine herb vinegar or white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon sea salt
1/2 teaspoon ground white pepper
First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth
and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least
1 hour. Discard the liquid in the bowl.
In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is
pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes.
Adjust the seasoning with additional salt or pepper, to taste.
This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
Yield: 4 cups
----- Original Message -----
From: Yolanda
To: phaedrus
Sent: Friday, August 08, 2003 2:30 PM
Subject: Pizza Inn Chocolate Chip Pizza
Do you have a recipe for Pizza Inn Chocolate Chip Pizza.
Have A Great DAY!
Yolanda
Hi Yolanda,
No luck with the Pizza Inn recipe, but I did find a chocolate chip pizza recipe. See below.
Phaed
Chocolate Chip Pizza
Recipe By : Philadelphia Inquirer
Serving Size : 6 Preparation Time :0:45
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 1/2 cups flour
miniature marshmallows
chocolate chips
Stir sugars together. Blend in margarine, peanut butter, vanilla and egg.
Stir in flour to make a soft dough. Press into pizza pan and bake for 10
minutes at 375 degrees. Sprinkle with miniature marshmallows and chocolate
chips and bake for an additional 5-8 minutes or until nicely browned. Makes 6
servings.
----- Original Message -----
From: "Aleta"
To: phaedrus
Sent: Friday, August 08, 2003 9:39 AM
Subject: Sweet pickle recipe
> I used to have a great recipe for making sweet pickles, but lost it in a fire.
> The pickles were made in crock, brined them first, then it took several
> weeks to make the pickles. The recipe included oil of cloves and cinnamon.
> You added sugar a cup at a time and mixed in the crock. These were the best
> home made sweet pickles ever.
> Thanks for you help.
>
> Aleta
Hi Aleta,
The recipes below are the closest that I could find to what you describe.
Phaed
Good Sweet Pickles
Ingredients :
75 (3" - 3 1/2") pickles
2 c. coarse pickling salt
Syrup:
10 c. sugar
5 c. vinegar 5% acid (make sure it is 5% acid)
18 drops oil of cinnamon
18 drops oil of cloves
2 tbsp. celery seed
Preparation :
Wash pickles and put in crock. Combine salt and 1 gallon of
water. Bring to boil and pour over pickles in crock. Cover with a
plate and weight down. Brine must cover pickles. Let stand for 8
days, but stir every day to discourage film. You can use hand. 8TH
DAY: Wash pickles with cold water. Cut into chunks and return to
jar. In the meantime bring 1 gallon of water with 1 tablespoon
powdered alum added to boil. Pour boiling hot water over pickles.
Water must cover pickles. Weight down. 9TH DAY: Pour off alum
solution. Drain pickles. Bring 1 gallon fresh water with 1
tablespoon alum to a boil. Pour over pickles. Weight down. 10TH
DAY: Repeat procedure for 8th and 9th days. 11TH DAY: Pour off
alum solution. Drain pickles. Put in sink and let drain. Put
pickles back in jar. Combine sugar, vinegar, oils (measure with a
medicine dropper) and celery seed. Bring to boil and pour over
pickles. Syrup must cover pickles. Weight down. 12TH DAY: Drain
syrup from pickles in pan. Bring syrup to boil and pour over
pickles. Weight down. 13TH DAY: Repeat 12th day. 14TH DAY: Pack
pickles in sterilized jars. Bring syrup to boil. Pour over pickles
to cover. Seal. Process in boiling water bath at 212 degrees for 5
minutes.
----------------------------------
Sweet Chunk Pickles
Ingredients :
Cucumbers, med. size not too seedy
Canning salt
Vinegar
1 tbsp. alum
Sugar
1 stick cinnamon
Whole cloves
Whole allspice
Green food coloring
Preparation :
Wash enough cucumbers to make an amount that can be handled
easily. Place in a crock (a plastic tub also works) and cover with
brine strong enough to float a raw egg that has been cracked into it
(about 1/2 cup salt to 1 quart water). Soak cucumbers completely
immersed in brine for 3 days (to keep them immersed you may have to
place a plate over them and set a quart jar filled with water on the
plate). Rinse brine off cucumbers, cover with clear water and soak
for 3 more days again keeping them immersed in the water. Drain
water off cucumbers. Cut into chunks (about 1/2 inch) in a pan and
cover with water to which you have added just enough vinegar to
taste it. Add 1 tablespoon alum to pan of pickles and simmer for 2
hours. Do Not Boil. Drain. In a saucepan combine 2 cups vinegar
and 4 cups sugar. Let come to a boil. Add 1 ounce stick cinnamon,
some whole cloves and a little whole allspice. Pour this syrup
mixture over cucumbers. Each of the next 3 mornings, pour syrup off
into saucepan adding 1 cup vinegar and 2 cups sugar each morning.
Heat syrup and pour back over chunks. On the 3rd morning add green
food coloring to the syrup also. Place chunks in jars. Pour heated
syrup over chunks and seal.
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