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On 6 Nov 2007 at 19:00, joanne wrote:
> What is the difference between stock and broth? In grocery stores I
> cand find cans of broth then boxes or broth or boxes of stock. I have
> even seen boxes of (famous chef's name) beef FLAVORED stock or broth.
>
> I'm pretty sure they can be used interchangeabley in recipes (at least
> I do anyway), but is there really a difference- besides the price?
> Stock seems to cost more than broth.
>
> I can't seem to find an answer anywhere.
>
> Joanne
Hi Joanne,
For many uses,in ordinary cooking, they are interchangeable. However,
to a chef, there is a difference. Stock is usually made more with
bones, where broth is made more out of meat. As a result, stock usually
has a fuller taste and richer flavor, due to the gelatin that is released
by the slow simmering of the bones. That's also one of the reasons stock
is more expensive - it takes longer to make.
Phaed
On 5 Nov 2007 at 13:13, Robin wrote:
> Hi Unk
> I have searched all over for Raised Corn Pone, (or Raised Cornpone.) I
> found mention of it in a Foxfire book. Aunt Arie says it was a hard
> job, but not why it was hard. She said it was made with cornmeal, of
> course. She baked them in a {Dutch probably} oven over the fire. She
> said they were 5 inches thick, and that you would make them for
> travelers. They were easy to carry, I guess, not crumbly or very moist
> and heavy, (I don't really know, just a guess.) The traveler would
> split the pone and fry it in hot fat (at the campsite). This is all
> the information she gives in the book. I am familiar with regular
> cornpone which had no 'raising' in it, and was certainly not 5 inches
> thick! I do not know how to make Raised cornpone! It is possible you
> have this on your site under a different name. Thanks very much, I
> love your site.-- Best Regards, Robin
>
Hi Robin,
I cannot find a recipe for "raised corn pone" or "raised cornpone",
but I did find a recipe for "raised cornbread". See below.
Phaed
Raised Cornbread
2 c. scalded milk
1 c. yellow corn meal
1/2 c. shortening
1/4 c. lukewarm water
4 1/2 c. flour
1 tsp. salt
1/2 c. sugar
1 pkg. yeast
2 eggs
Pour milk over meal, salt, sugar, and shortening. Cool to lukewarm.
Soften yeast in lukewarm water. Beat eggs and 2 cups flour into mild
mixture. Add yeast mixing well. Stir in enough flour to make a heavy
batter (about 2 cups). Cover and let rise until double in bulk, 1 hour.
Stir down and spoon into oiled pans 1/2 full. Cover and let rise double
again. Bake 20 minutes at 400 degrees.
On 5 Nov 2007 at 15:18, Lori wrote:
> Dear Uncle Phaedrus:
>
> I found your website and it is absolutely excellent! I was wondering
> if I could request some assistance. I found a recipe on a web site for
> a tiny little city in Sicily that my family originally comes from.
> Once translated in Babelfish, the recipe lacks baking times and such
> so that it isn't enough information to actually make the cookies. They
> are called Cassatiddine and here is the Italian web site that shows
> it:
>
> https://www.comunemilitello.it/index.htm
>
> Thank you so much for your time.
>
> Best Regards,
>
> Lori C.
>
Hi Lori,
Sorry, I cannot find a recipe in English or one that gives quantities.
This cookie is not in my Italian food dictionary.
Phaed
I do have a recipe for Cassateddi.
Detective and mystery writers are not the only authors in whose writing
food and love of good food is notable. Ernest Hemingway enjoyed fine
food from the American Midwest to Italy to Paris to Africa to Key West
to Cuba.
"The Hemingway Cookbook" by Craig Boreth is a cookbook of recipes for
those foods that he enjoyed, including recipes of his wives'.
Picadillo
(A Cuban dish, Mary Hemingway's own recipe.)
4 servings
2 medium onions, finely sliced
3 cloves garlic, finely chopped
3 tablespoons butter
1 pound ground beef
Salt
Pepper
Big dash of marjoram
Big dash of oregano
1/2 cup dry white wine
1/2 cup raisins
1 cup mango or peach, fairly finely chopped
1/2 cup sliced celery
1/4 cup sliced stuffed olives
1/4 cup chopped almonds, (optional)
Slice fine and fry in plenty of butter a medium-sized onion, or more if
your family is big and you are using more than a pound of beef, also
shredded garlic according to your taste. Stir in the meat with salt, pepper,
a big dash of marjoram and a big dash of oregano, and before the meat starts
burning or sticking to the pan, add about one-half cup of dry white wine.
(Here the Cubans use, instead, tomato paste and water, but I [Mary] prefer
this dish without tomatoes.) Let this simmer gently for a while during which
you can make a platter of fluffy white rice. About five minutes before serving,
add to the frying-pan mixture a half cup of previously soaked raisins, a cup
of fairly finely chopped mango or fresh peach, half a cup of sliced celery, a
handful of sliced, stuffed olives, and, if you wish to be fancy, a handful of
blanched, chopped almonds (blanching briefly in boiling water is only necessary
if the almonds still have their skin). Pour the frying pan mixture on top of the
rice. Very small rivulets of the juice of the meat mixture should appear around
the edges of the platter, or you haven't used enough butter, wine, or fruit.
Garnish it with something dark green and very crisp.
Traditional Scottish Recipes
Just Like Grannie Made
Electric Scotland
Scottish Recipes
Undiscovered Scotland
Glasgow Guide
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