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Pickled Watermelon

  ----- Original Message ----- 
  From: kay.
  To: phaedrus
  Sent: Tuesday, August 19, 2008 6:51 AM
  Subject: Watermelon Pickles

  My name is Kay and I am looking for a watermelon pickle recipe.  This recipe is for pickling 
the fruit, not the rind like most recipes call for.  My boyfriend is from Elgin, ND and he grew 
up with these pickles but his mother can't find the recipe.  His mom did have a similar recipe 
which basically is putting the fruit in a jar with fresh dill, garlic, pickling spice and I think 
alum, fill with water and let sit out on the counter for 3 days.  The recipe he really wants are 
similar ingredients, but you process them in the oven.  Can you help with this?
Thank you very much!

Hello Kay,

See below.


  Pickled  Watermelon

  4 c. water
  1 c. sugar
  1 c. vinegar
  2 garlic buds
  2 tbsp. salt
  2 tsp. mixed pickling spices

Cook together, pack melon in jars which has dill in them, cover with brine, seal set in 
oven for 10 minutes. 

Mumbo Sauce

  ----- Original Message ----- 
  From: Jay 
  To: phaedrus
  Sent: Monday, August 18, 2008 2:11 PM
  Subject: MUMBO SAUCE

  Hello Phaedrus,

  Please help me locate the recipe for (Mumbo Sauce) a sauce that can only be found in the 
Washington DC area. It's been served in carry outs over ribs, chicken, and french fries for  
50 years. The man who created it is no longer alive. 

  It can be bought from a manufacture, although I would love to have the original or one very 
  close to it.

  Thanks, Jay

Hello Jay,

Try Chinese sweet & sour sauce with a little soy sauce added. if that's not the one you are familiar with, try the below imitations.


Mumbo Sauce

1 cup ketchup 
1 cup sugar 
1 tablespoon Hungarian paprika 
3 tablespoons hot sauce 
3 tablespoons water 
4 tablespoons white vinegar 

1 In a mixing bowl combine all ingredients. Mix well. 
2 Pour into pot. 3Bring to boil using low heat. Stirring constantly. 
4 Let cool or serve hot. 
Mumbo Sauce 
3 parts tabasco
2 parts sweet+sour sauce
3 parts ketchup


Microwave Conversion Chart

From: Minni
To: phaedrus
Subject: Microwave conversion chart
Date: Sunday, August 17, 2008 2:53 PM

It make a difference whether your food is cooked!
See Microwave Cooking Tips: Conversion Charts from 700-Watt
Read the whole web and get smart on this woman's research.
I used to spend so much time cooking testing and cooking potatoes that I ended up throwing them in 
a pot of water and convincing my self I didn't want a quick baked potato.


Beef or Turkey "Commercial"

----- Original Message ----- 
From: "kirsten" 
To: phaedrus
Sent: Friday, August 15, 2008 10:32 PM
Subject: "commercial"

> Dear Uncle Phaedrus,  A friend recently was in southeastern Minnesota when 
> he stopped somewhere for lunch. On the menu were entrees named "turkey 
> commercial" and "beef commercial". He asked the server what these items 
> were and the descriptions were bascially what most of us would call a hot 
> turkey sandwich and a hot beef sandwich-bread, meat, mashed potatoes all 
> covered with gravy. This doesn't really sound to me like diner slang, so 
> I'm guessing it must be regional slang, but I'm only guessing. I haven't 
> been able to get my search terms right for an effective search so am 
> wondering if you have any information about "commercial".Thanks for your 
> help. Kirsten

Hi Kirsten,

This is what I found:

"Hot Beef or Turkey Commercial - Tender slices of lean roast beef or turkey breast sandwiched between bread with whipped potatoes and smothered in gravy."

"Beef Commercial - cube or shred roast beef, canned gravy (lower fat than using the drippings)-heat the gravy and beef in a skillet then pour over whole wheat bread or mashed potatoes."

There is a sort of recipe here:

Hot Roast Beef Commercials

There is some variation: Some areas insist that the bottom must be white bread; some say wheat bread; and some don't use bread at all but serve the meat and gravy over mashed potatoes. Of those that serve on bread, some use one piece on the bottom (open-faced turkey sandwich), some use a bottom slice of bread and then cover the meat with a top slice of bread. Mashed potatoes are a favorite side whether they are used in the dish itself or not.

This is what a "commercial" basically is:

layer 1: A slice of white bread, wheat bread, or a glop of mashed potatoes.
layer 2: Sliced roast beef or turkey
layer 3: Some places, another slice of bread
layer 3/4: Over everything goes the hot gravy. May be made with drippings or may be from a can or jar.

There's nothing really special about a "commercial" except the name. Open-faced sandwiches are everywhere. In Indiana these same sandwiches may be called "manhattans". The name "commercial" is used more in parts of Minnesota and the Midwest. They're called other things in other parts of the country.


Finding a Crock

  ----- Original Message ----- 
  From: Tammy 
  To: phaedrus
  Sent: Friday, August 15, 2008 5:52 PM
  Subject: Crocks

We are trying to make Peach Bandy for the first time but where can we get this elusive 'crock' 
that is in this and many more recipes?


Hi Tammy,

E-Bay is loaded with them. See:


These places have them too. When you buy a crock, always make sure it is functional and not just decorative. Decorative crocks may be finished with materials that you wouldn't want to consume, like lead-based paint.


Randall Specialties

Harsch Crocks


Chat Shoppe

Pottery places might have stoneware crocks, but make sure they are functional and not just decorative. I've heard Williams-Sonoma has crocks in their stores, but they don't have any on their website.



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