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----- Original Message -----
From: Billy
To: phaedrus
Sent: Saturday, November 01, 2003 10:14 AM
Subject: kippered beef steak jerky (It's in all the markets)
> Sir:
> I have been searching the internet for a month now, and have ask several
> butchers, concerning the process of making kippered beef steak jerky.
> This must be a nasa space secret, for I have had no luck. I have e-mail
> sent to several major universities, and also several different departments
> of agriculture, with no luck. I know that it has to be a curing process,
> but have yet to find it. If at all could you possibly help me out.
>
> Thank you,
> Billy
> NM.
>
Hello Billy,
From what I read about it, "kippered beef" and "beef jerky" are not the same
thing, no matter what the retail packagers say. They are similar, but
"kippered" beef has more moisture than beef "jerky".
See these sites for info:
Dan's Smokehouse Jerkey
Homemade Jerkey
Texas Tastes
Phaed
----- Original Message -----
From: "Dara"
To: phaedrus
Sent: Saturday, November 01, 2003 4:34 PM
Hello,
I am looking for a recipe for chickfila chicken sandwhich.
Thanks
Dara
Hi Dara,
See below.
Phaed
I found this on a message board. This supposedly comes from a former Chick-Fil-A employee.
Copycat Chicken Sandwich like Chick-Fil-A
3 cups Peanut oil
1 Egg
1 cup Milk
1 cup Flour
2 1/2 t. Powdered sugar
1/2 t. Pepper
2 T. Salt
2 Skinless, boneless chicken breasts, halved
4 Plain hamburger buns
2 T. Melted butter
8 Dill pickle slices
1. Mix together the egg and milk. Place the filets in this mixture, and let
sit for at least an hour.
2. While the breasts are sitting, mix together the Flour, Sugar, Pepper, and
Salt.
3. Once the sitting is done, dredge in the flour. (For ourselves and our
favourite customers, after the first dredging, we would put them back in the
milk bath for a few seconds, and re-dredge! This is not company policy,
however!)
4. Place the Peanut oil in a deep fat fryer, and bring up to a high heat.
Once up to 375 F., gently drop into the oil, and let cook until golden
brown. (This is for those of us who do not have a pressure cooker. If you
do, follow the note below!)
Note: Chick-Fil-A actually uses a Pressure Fryer to cook the filets in. If
you have one, use the peanut oil according to the instructions for frying in
it. Desired heat is 400 F. Once steam starts shooting through, cook for
about 4 Minutes. Do not try this with a regular pressure cooker, only one
that's made for use as a pressure fryer.
----- Original Message -----
From: "Dara"
To: phaedrus
Sent: Saturday, November 01, 2003 4:34 PM
Hello,
I am looking for a recipe for cracker barrels sour dough bread.
Thanks
Dara
Hi Dara,
See below.
Phaed
Cracker Barrel Sourdough Bread
From Gloria Pitzer's Restaurant Recipe Secrets book.
A 2-hour sourdough - no eggs.
In 1 1/2-qt deep narrow mixing bowl combine:
1/3 cup warm water
2 TB sugar
2 envelopes Quick Rise dry yeast
1 tsp salt, 8-oz. gingerale or 7-Up (diet or regular)
1 cup all-purpose flour or bread flour.
With rubber bowl scraper, whip it smooth, scraping sides and
bottom of bowl often to be certain every particle of flour
is dissolved. Place bowl in a pie pan in case batter
overflows while standing. Place a lid or plate over bowl
to cover it and let it stand in a warm spot out of drafts, or
in a sunny spot on counter or table for 1 hour to bubble
and double in volume. Stir it down hard then & rise again
till doubled (about 30 minutes). Then beat into the
mixture 3 TB oil & 2 cups all-purpose or bread flour,
adding a little at a time till completely dissolved. Pour
batter into a greased 9-inch bread loaf pan that is also
lined with a 3-inch wide piece of waxed paper, also
greased on bottom of pan only. Let bread rise in
COLD oven about 1 hour or till dough rises till doubled.
Without touching the pan containing the dough, place a
saucepan of boiling water (about 1 qt) on same rack
and close oven door to trap the steam within oven. It
helps dough to rise quickly. Replace water every 15
minutes or so. When dough rises to be doubled in
volume, remove pan of water and close oven door, without
touching bread. Turn oven heat to 450º for only 10
minutes. IMMEDIATELY turn heat down to 375º for
20-25 minutes or till loaf is well browned. During last
10 minutes of baking you can spray top of crust to
brown more evenly. To test for doneness, tap crust with
knuckles and it should make a hollow sound. At once
loosen from pan & let it rest on its side on a soft towel to
cool before slicing. Makes 1 loaf.
For Wholewheat Sourdough:
In above recipe do everything the same except to
use wholewheat flour for last 2 cups only. Continue then
as directed above.
----- Original Message -----
From: "Penny"
To: phaedrus
Sent: Friday, October 31, 2003 11:02 PM
I've been searching for hours, hope you can help. I grew up in rural
northeast Ohio and at the county fairs vendors would sell "waffles". They
used a special iron that was about 1 inch high and about 5 inches in
diameter and could be described as having a snowflake design attachment.
The iron was dipped into hot fat to heat, then into the batter, and then
lowered into the hot fat and fried. It took only a minute or so and then
dropped off the iron and powdered with confectioners sugar. These were very
delicate and had an open design. About 30 years ago I ran across a smaller
version of the iron but in moving over the years it has disappeared. It had
a long handle with a straight piece of metal that continued out of the
handle and then split off at an angle then bent downward. On these two
pieces you could attached two smaller versions of the mold. I would love to
find the mold again and the recipe. I believe I might have purchased that
iron from a cookware mail order catalog that featured alot of cast iron
cookware and novelty items.
Thank you for any info you can come up with.
Penny
Hello Penny,
I had no luck looking for the waffle iron as you decribe it. If that type of
iron has a unique name, then it might be easier to find using that unique
name. Maybe you mean a "rosette" iron? See here: rosettes
There are several cast iron waffle irons for sale at E-Bay. Click on
the below link and look at the pictures. Maybe there's one there.
Waffle Irons
If the link doesn't work, just go to www.ebay.com and type in "cast iron
waffle iron" as the search term.
Below is a recipe for your county fair waffles.
Phaed
Waffles (County Fairs)
1 c. flour
1 c. milk
1 T. sugar
1/2 tsp. salt
1 egg
1 waffle iron
Mix together flour, milk, sugar, salt, and egg with an electric mixer. Get
the waffle iron hot in hot, deep vegetable shortening. Put hot waffle iron
into batter, do not cover the whole iron, only up to the top edge of iron.
Then put the waffle iron into the hot vegetable shortening. When the
waffle pulls away from the iron a little and is golden brown, take off of
iron and drain waffle on paper grocery bag or paper towels to cool. Flour
the waffle with confectionery sugar
----- Original Message -----
From: "Dawn"
To: phaedrus
Sent: Friday, October 31, 2003 5:39 PM
Subject: Hanscom's bakery recipes
> A wonderful bakery from Philadelphia - went under in the 1980's.
> Frostings and cakes were to die for, specifically yellow cake/dark
> chocolate frosting.
> Thanks!
>
> Dawn
Hi Dawn,
Hanscom's is yet another bakery that people wax nostalgic about on the web,
but no one has posted any recipes. I could not find a single Hanscom's
original or copycat recipe. See the "Most Popular" page.
Phaed
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