Custom Search



Cheese Piroulines

----- Original Message ----- 
From: "Shawna" 
Sent: Thursday, October 22, 2009 1:08 PM
Subject: Seeking cheese wafer rolls (cheese piroulines)

> As a child, I enjoyed these little cheese rolls from a grocery store
> bakery/deli counter (an IGA in Paris, Tennessee, USA), but have not
> seen them for about 20 years. They were small straw-like rolls, about
> 6 inches long and less than a half inch in diameter. The outside was a
> thin cheddar cheese-flavored wafer-like coating that could be unpeeled
> in layers. The inside was a soft cheddar cheese filling.
> They were almost identical to piroulines, but with cheese-flavored
> outside and cheese inside (as opposed to chocolate). They were not
> really sweet, but the outside cheese wafer coating could *almost* be
> described as sweet. Not dessert-like, though. And the inside was
> definitely rich and cheddar-y.
> They were decidedly NOT the traditional extruded "cheese straws" found
> in the South, but could only be described as the cheese equivalent of
> a pirouline.
> I am almost certain that these were not made in the bakery at the
> store, for they looked too labor-intensive. I imagine they were bought
> in bulk, but I have never seen them anywhere else.
> I know this is a long-shot, because I don't have any key words from
> the original recipe. But perhaps in your vast experience you have come
> across something that fits this description?
> Thanks,
> Shawna

Hi Shawna,

Sorry, no, I've never seen anything like that. I'll post this on my site. Maybe a reader can help.


E.J.'s Fried Shrimp

  ----- Original Message ----- 
  From: extex 
  To: Phaedrus 
  Sent: Saturday, October 24, 2009 1:26 PM

I am searching for a recipe for fried shrimp.  My favorite restaurant where this 
food was eaten has closed.  It was EJ's in Angleton, Texas.  My whole family is 
requesting this recipe.  Any help would be greatly appreciated.

Thank you so much.


Hi Janet,

Sorry, I cannot locate either a recipe nor a copycat for EJ's fried shrimp, nor a description of their fried shrimp.


Halibut Point Pub Clam Chowder

  ----- Original Message ----- 
  From: judi 
  Sent: Saturday, October 24, 2009 8:25 AM


I would like to find the recipe for Clam Chowder from the Halibut Point Pub in Gloucester, MA.

Thank you.


Hi Judi,

Sorry, I can find neither real recipe nor copycat.


Clear Coleslaw

  ----- Original Message ----- 
  From: Jim 
  To: phaedrus 
  Sent: Saturday, October 24, 2009 2:52 PM
  Subject: thanks for your help on two prior requests but now another one

Phaedrus thanks again for your help earlier this year on the Runtopf and the curry powder. 
This on is for a cole slaw that looks like it was minced in a food processor but made with 
a sweet (clear) dressing some spice possibly white pepper and had celery seed (lightly) 
sprinkled in the mixture.  Was used to top off the b-b-que ham served on a bun at a Long 
Ago Closed drive-in.  Really added the Phizaaaazzz to it.  Any help for even something close
 would be appreciated.  Tried my had at it and just can't seem to get the right mixture. 
Thanks again and hope that you are doing well, hail and hearty.   Regards, Jim 

Hello Jim,

I'm good, thanks.

Jim, that's pretty sparse information. I'm just guessing here, looking for a coleslaw recipe that doesn't have mayonnaise or anything else that would keep it from being clear. See below.


Marinated  Coleslaw

2 lbs. grated cabbage
1 onion
1/2 to 1 bell pepper
1 c. sugar
1 c. white vinegar
3/4 c. cooking oil
1 tsp. salt
1 tsp. mustard seed
1 tsp. celery seed

Slice cabbage, onion and pepper. Put in large plastic container. Cover with sugar 
and close lid.  
Bring to boil vinegar, oil, salt and seeds. Let cool. Pour over cabbage. Marinate 
overnight. Shake well in morning. Drain in colander before serving. 

Orange Almond Cake

  ----- Original Message ----- 
  From: Lisa 
  Sent: Saturday, October 24, 2009 10:42 AM
  Subject: Orange Almond cake with chocolate frosting

Hi Uncle Phaedrus:

I was hoping for your help in finding a recipe that I used to make in the early 1990's.

It was an orange almond cake with a dark chocolate frosting that I got from a Bon Appetit 
magazine. I believe the cake was on the cover. It contained ground almonds and orange peel 
and looked like a carrot cake, but browner. The dark chocolate frosting was dense. 

I made it a couple of times, but threw out the magazine in a fit of cleaning. I've searched 
the internet, but haven't been able to find this particular recipe. 

Could you put your fingers on this one? I'd really appreciate it.


Hello Lisa,

Sorry, I had no success. The only Bon appetit orange-almond cake recipes that I can find are one that is flourless and has whole almonds, and another that has orange juice. I find nothing that fits your description and says it is from Bon Appetit.

The recipes that I found that do not mention Bon Appetit have different ingredients than those that you list. Some have whole almonds or sliced almonds instead of ground ones, and the ones that do have ground almonds use orange juice instead of orange peel and do not have the chocolate frosting.


From a reader, Ellen. However, the one on epicurious has whole almonds and orange juice, not ground almonds and orange peel.

Here is an orange almond cake with heavy chocolate frosting from Bon Appetit March 1999:
Orange Almond Cake
And here is a recipe for orange almond chocolate torte from Bon Appetit:

Chocolate Almond Torte
Bon Appetit

1 1/2 cups blanched slivered almonds
1 cup sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon grated lemon peel*
1/2 cup (1 stick) unsalted butter, melted, cooled

1/4 teaspoon salt

Powdered sugar

Preheat oven to 350F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. 
Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. 
Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup 
sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 
45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 
cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 
5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.

Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but 
not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared 

Bake cake until tester inserted into center comes out with moist crumbs attached, about 
40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store 
at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar 
over cake.

* I used orange, rather than lemon, zest.

Grand Marnier-Spiked Whipped Cream

1 cup heavy whipping cream
1 tablespoon Grand Marnier
1 to 2 tablespoons powdered sugar
1/4 teaspoon almond extract

Using the whisk attachment of a stand mixer or hand-held mixer, beat all ingredients until soft 
peaks form.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus