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----- Original Message -----
From: "Erin"
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 30, 2011 6:41 PM
Subject: ARTURO'S MARCO ISLAND
We had dinner at Arturo's in Florida (Marco Island) and had the most
delicious meals and I was wondering if you could possibly find the recipe
for their amazing cheesecake that I would totally kill for. I'm
not sure if they make their cheesecake or if its purchased from a supplier
but it is totally awesome and if you could help me find a recipe or a
supplier I would be forever grateful.
Thanks much
Erin
Hello Erin,
Sorry, I cannot find anything about the cheesecake except for their menu entry:
New York Style Cheesecake
Laced with Amaretto and packed with Lemon & Vanilla.
Phaed
----- Original Message -----
From: dorothy
To: phaedrus@hungrybrowser.com
Sent: Monday, August 29, 2011 8:11 PM
Subject: Sears & Roebucks Salted Peanuts
Am longing for the delicious taste of the peanuts that were sold in the Sears stores
before they took out their nut and candy counters. Was it the variety of nut and/or
the method of roasting? They were sooo good! If it was the method of cooking, please
share if you have a recipe. If it's a variety or brand, how can I find it? For a short
season, Frito Lay sold a premium peanut that was pretty good, then those were pulled
from the shelves. I now roast mine in the shells, but believe somewhere out there is
that peanut goldmine with a flavor of a bygone era.
Dorothy
Hi Dorothy,
Not much success here. It's been a long time since Sears had candy & nut counters.
The only thing that I found other than nostalgic reminisces was an item on a message
board in which the poster said that Sears, Woolworth's, and other department stores
"roasted their peanuts in deep fryers." I don't know if Sears used deep fryers, but
you can bet they used some sort of large-capacity roaster, possibly a commercial peanut
roaster. A large company like Sears may have single sourced their peanuts as well.
I know of no way to find out the details of techniques or source of the peanuts, sorry.
All of the roasted peanuts recipe that I came across were just oven-roast recipes -
some in-shell, some out; some with sugar and/pr spices, some just plain salted. I'll
post this on my site - maybe someone will respond.
Phaed
----- Original Message -----
From: gloria
To: phaedrus@hungrybrowser.com
Sent: Monday, September 05, 2011 1:38 AM
Subject: please help me find a lost Craig Claiborne recipe
Hello UP--
Once gain I kneel to your unsurpassed skills.
I am trying to find a lost Craig Claiborne recipe for Veal stuffed peppers
that has ground veal and tarragon in it.
I'm pretty sure it is in one of his books . But sadly I don't have access to
his books anymore.
I've looked on line and NY times newspaper archive and its not there.
Speaking of archives-- yours has to be the best way to spend an evening ever.
Keep up your singularly wonderful work!
Thank you
Gloria
Hi Gloria,
Below is the only Craig Claiborne stuffed pepper recipe that I can find with veal
as a suggested ingredient. It has no tarragon.
Phaed
From The New York Times International Cook Book by Craig Claiborne:
STUFFED GREEN PEPPERS TUSCANY STYLE:
6 Green peppers
1/4 C Olive oil
1 C Chopped Onions
1/2 tsp Mince garlic
1 lb Ground meat (beef, pork, veal, lamb, turkey, or combination)
Best combo: 6 oz pork, 6 oz veal, 4 oz beef.
2/3 C Grated Romano cheese
1/4 C Minced Italian parsley
2 Eggs
Salt and pepper to taste
Additional olive oil
Preheat oven to 350 degrees. Trim stems from peppers and remove seeds and membranes;
parboil five minutes. Heat oil in skillet, and cook onions till golden. Add meat and
garlic, and separate and stir with wooden fork until red goes away. Stir in half the
cheese, all the parsley, eggs, salt, and pepper. Stuff the mixture into the parboiled
peppers. Arrange in one or two deep, straight sided casserole(s), two 1 1/2 quart soufflé
dishes do fine. Sprinkle tops with remaining cheese and additional olive oil. Cover with
casserole top or aluminum foil and bake for an hour. Recipe halves easily.
Another option:
Top with Marinara sauce and then sprinkle on cheese. Omit additional Olive Oil.
----- Original Message -----
From: Jane
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 01, 2011 6:52 PM
Subject: looking for memories...
I love your website...I hope I'm doing this correct. I am looking for a cereal
from the 60's that I loved. It was from the Post Co.( I think) and the name is
"Concentrate" it came in a small gold box. Am I the only person who enjoyed this?
Thank you, Jane
Hello Jane,
It was a Kellogg's product, not Post. You are by no means the only person who
enjoyed it - There are entire pages of messages lamenting its demise, and a
Facebook page as well:
In the 70's
Kellogg's Concentrate on Facebook
However, I had no success finding a recipe for making a homemade version. Sorry.
Phaed
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