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From: Marcia
Sent: Monday, September 10, 2012 8:30 AM
To: phaedrus@hungrybrowser.com
Subject: Watermelon syrup or watermelon honey
Dear Phaedrus,
I love your site and have spent much happy time on it.
I am looking for a recipe for the concentrated watermelon juice or pulp that the German people who lived on the Steppes of Russia made.
They brought this recipe to the US with them when they immigrated, and some still make it.
I have seen it on the public TV special about their food, Schmeckfest. I don't own the video and can't remember the exact technique.
If you could help, that would be wonderful.
Thanks,
Marcia
Hi Marcia,
Thanks for the kind words.
Those Germans from Russia are often referred to as “Russian Mennonites” or “Volga-Germans”.
You can buy a video about Schmeckfest (It may be the same video that was on PBS.) here: Schmeckfest Video
You can search for Russian Mennonite recipes here. This site will search the indexes of dozens of cookbooks, although it won’t give you the recipe.
It will tell you the name and author of the cookbook in which the recipe is found, and will give you the opportunity to buy it: Recipe Index
Although watermelon syrup can be made from any variety of watermelon, it was originally made from a white watermelon that the Germans from Russia
brought to North America from Russia. One type of these is called Cream Saskatchewan
Watermelon, Cream Saskatchewan:
"(Citrullus lanatus) Brought to Saskatchewan by Russian immigrants. Does well in cool northern climates. Round fruits up to 10" in diameter, 4-10 pounds.
A rare treat with sweet white flesh, exceptional flavor. Pale green skin with dark stripes. Very thin rind, must be handled with care—strictly garden to table."
There’s another article about the melons here: Cream Saskatchewan
The basic recipe for watermelon syrup is very simple: Extract the juice, add some sugar, and boil it down to the consistency of syrup:
“Remove all pulp from the inside of a watermelon. Mash pulp and strain through cheesecloth to remove all seeds and particles of pulp.
Add 1 cup sugar to 1 gallon of watermelon juice. Place in large kettle and boil on high heat, stirring until the sugar is dissolved.
Boil on full rolling boil until it reaches syrup consistency. Syrup will become reddish brown in color. When it begins to thicken,
reduce heat to medium and watch carefully, stirring to prevent it from burning. When syrup coats the spoon, it is finished.
Remove from heat. Pour into sterile hot jars and seal.”
Sockaarbussiarupps – Mrs. Norma Jost Voth, Mennonite Foods & Folkways from South Russia, v 1
Some recipes add lemon juice to it: Watermelon Syrup 2
And some add both lemon juice and ginger: Watermelon Syrup 3
There are probably other recipes with more or different spices.
Phaed
> -----Original Message-----
> From: Richard
> Sent: Thursday, September 13, 2012 8:06 AM
> To: Phaedrus
>
>
> Hi its me again. I bought a hamilton beach beyond rice cooker and
> don't have the instructions or recipe book. My computer is dial up
> and very slow and I can't down load hardly anything. When you have
> sent me info in the past I us the work computer to down load and
> print. If you can help I would surely appreciate it.
>
> Thank You
> Richard
Hello Richard,
I need the model number of the rice cooker.
Phaed
-----Original Message-----
From: Richard
Sent: Thursday, September 13, 2012 9:11 AM
To: Phaedrus
Subject: Re:
The model number is 37536
just don't know how to cook in it. Thank you ever so much.
Rich
Richard,
Note that this is generally known as the "Hamilton Beach Digital Simplicity
Rice Cooker" rather than as "The Hamilton Beach Beyond Rice Cooker."
The manual is online here:
37536 Manual
You can read the manual, print whatever pages you need from there, or you
can download the entire manual.
I understand that downloading the manual itself might be a problem with a
slow internet connection, but I don't know of any particular way that I can
help you with that.
On that website, you can read the manual and learn how to use your cooker that
way, or you can pick out individual pages and print them. There is a little
printer icon at the top of the box that will allow you to do that.
That's the best suggestion that I have.
Phaed
From: Tony
Sent: Friday, September 14, 2012 7:20 AM
To: phaedrus@hungrybrowser.com
Subject: harbor lounge place for steak, miami, florida
Hi.
My name is Tony. 40 years ago, the Harbor Lounge and Place for Steak was a great steak house on the 79th st causeway in Miami.
Their steak sauce served hot from a skillet was outstanding. Is this something you have?
Tony
Hello Tony,
I found this recipe from the Miami Herald posted on a message board.
Phaed
Miami Herald, 8/6/09, from Linda Cicero's Cook's Corner
From: The Place For Steak's
THE PLACE FOR STEAK'S STEAK SAUCE
1/2 cup heavy cream
1/2 cup milk
2 tablespoons Worcestershire sauce
6 tablespoons ketchup
4 teaspoons dry English mustard
2 1/4 teaspoons granulated garlic
2 1/4 teaspoons ground white pepper
2 teaspoons salt
1 beef bouillon cube
4 teaspoons potato starch (or cornstarch)
1 1/2 tablespoons sherry
Combine cream, milk, Worcestershire and ketchup in a heavy saucepan over low heat. In a small bowl, mix the mustard, garlic, pepper and salt.
Blend seasoning mixture into cream mixture along with the bouillon cube. Cook, stirring constantly, until bouillon cube dissolves and mixture
starts to boil. Stir in the potato starch. (If using cornstarch, dissolve it first in a bit of the milk.)
Cook, stirring, until sauce thickens. Slowly stir in sherry. Taste for seasoning, adding salt and pepper if needed. The finished sauce is thick.
At the restaurant, it was brought to the table in a small saute pan and passed to those having steak. Makes about 3/4 cup, or 4 servings.
Per serving: 175 calories (62 percent from fat), 12.4 g fat (7.5 g saturated, 3.5 g monounsaturated), 43.9 mg cholesterol, 2.5 g protein,
14 g carbohydrates, 0.6 g fiber, 1,738 mg sodium.
From: mary anne
Sent: Sunday, September 09, 2012 6:02 PM
To: phaedrus@hungrybrowser.com
Subject: rustic rub=emerils original essence
Dear Phaedrus,
Is Emeril's original essence the same as rustic rub??
Mary Anne
Hello Mary Anne,
As you can see from the comparison of ingredients in the recipes below provided by Emeril and on the Food Network website,
"Emeril’s Essence Creole Seasoning" (aka "Bayou Blast") and Emeril’s "Rustic Rub" contain the same spices.
However, if you compare the proportions used, the two spice mixtures do not contain exactly the same proportions of those ingredients,
therefore they might have slightly different tastes. In other words, if you made the same amount of each, the amounts used for each
formula would be different. In particular, the Rustic Rub contains more black pepper and less paprika proportionately than does the Essence.
Phaed
Food Network
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
Rustic Rub:
8 tablespoons paprika
6 tablespoons salt
6 tablespoons garlic powder
5 tablespoons freshly ground black pepper
3 tablespoons onion powder
3 tablespoons cayenne
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container. Yield: 2 1/4 cup
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