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From: "Paula"
To: phaedrus
Subject: Jar Doo Chicken Wings - fried not broiled
Date: Tuesday, November 11, 2003 7:29 AM
This recipe is from a lady in Canada:
Jar Doo Chicken Wings
1 1/2 lb (750 g) chicken wings
2 tsp minced fresh ginger root
1 tbsp dry gin
2 tbsp water
2 tsp granulated sugar
1/2 tsp salt
4 tbsp soy sauce
Vegetable oil for deep frying
Remove wing tips from chicken wings, discard or save
for stockpot. Cut wings into two pieces; place in
bowl.
In small bowl, combine ginger, gin and water. Stir in
sugar, salt and soy sauce. Pour over wings and
marinate 30 minutes. Drain wings.
In deep saucepan half filled with oil, or in deep
fryer filled as per manual instructions, heat oil to 375F.
Fry wings, a few at a time, until brown and cooked
through, 10 to 15 minutes.
Remove with slotted spoon, drain. Repeat with
remaining
wings.
Makes 2 servings.
Hope this is it! Paula.
------------------------
From: "Paula"
To: phaedrus
Subject: "Jar Doo" from Kowloon's Restaurant
Date: Tuesday, November 11, 2003 8:00 AM
>From Paula:
Here is a recipe for "jar doo" wings with the same
ingredients (different proportions) as the last recipe
I sent from the lady in Canada. This recipe is from
Kowloon Restaurant in Saugus, MA and is posted on
their web site on this page:
https://www.kowloonrestaurant.com/scrpbook/lobsters.htm
Kowloon's Chicken Wings
3 lb. Chicken wings
2 T. sugar
salt to taste
6 T. soy sauce
6 T. water
Crushed ginger to taste
1 T. gin
Make a marinade by mixing all ingredients except the
chicken wings. Pour the marinade over the wings, cover
and refrigerate overnight.
Deep fry the wings in oil for 8 to 10 minutes or until
golden brown. Remove from the oil, drain and serve.
Serves 3-4 as an appetizer.
----- Original Message -----
From: David
To: phaedrus
Sent: Tuesday, November 11, 2003 7:38 PM
Subject: recipe for Scottish strawberries
> I was at a beautician one day, waiting to get my hair cut. In a Good
> Housekeeping or similar-type magazine, I saw a recipe for Scottish
> strawberries. I tore the recipe out, took it home, and made them with my
> wife. They were fantastic. But we lost the recipe.
>
> They involve some kind of a batter, which you dip the strawberry into, and
> then fry. There was also a sweet sauce that went over the fried
> strawberry.
>
> Thanks for any leads,
>
> David
Hello David,
Well, Scotland is famous for it's strawberries, but all I could find for
"Scottish strawberries" were items about fresh strawberries from Scotland.
Nor could I find anything looking for "Good Housekeeping" or other magazine
recipes. However, searching on "fried strawberries" yielded a number of
results. See below for three.
Phaed
Deep Fried Strawberries with Custard Sauce
For the Sauce:
Custard sauce can easily be purchased in most
grocery stores, you can skip this part and buy
some sauce.
4 cups half and half
1/2 cup sugar
2 inch piece vanilla bean or 1 tsp. vanilla
5 egg yolks(save the whites)
For the Strawberries:
36 strawberries
2 cups flour
1/4 tsp. salt
1/4 tsp. sugar
1 1/2 cups beer(light in color like Bud)
5 egg whites
cream of tartar
Oil for deep frying
powdered sugar
To make the sauce:
In a small saucepan scald 4 cups half and half with 1/2 cup sugar and the
vanilla. Discard the
vanilla bean after the cream is scalded. In a bowl beat 5 large egg yolks
until they are light and add
the scalded cream to the yolks, in a stream, beating continually. Transfer
the custard to a heavy
saucepan and cook it over low heat, stirring until it coats the back of a
spoon. Put the sauce in a
chilled bowl covered with buttered wax paper, for at least 2 hours.(Can be
made the day before.)
To make the strawberries:
Wash, dry and hull the strawberries thoroughly. Heat oil in a deep fryer to
375 degrees(I like to use my electric skillet for this). In a large bowl,
combine 2 cups flour and 1/4 tsp.
of sugar and salt, add 1 1/2 cup beer in a stream and beat the mixture until
it is smooth. In another
bowl beat the 5 egg whites with a pinch of cream of tartar until they are
stiff. Then fold the egg whites into the beer batter gently, but
thoroughly. Dip the strawberries into the batter and fry them
a few at a time, for one to two minutes or until golden brown. Drain them
on a plate lined with some
paper towels. Roll the strawberries in powdered sugar and serve on top of
the custard sauce.
------------------------------------------
Deep Fried Strawberries With Sherry Sauce
1 cup pancake mix
1/2 cup plus 2 tablespoons milk
24 large strawberries
Vegetable oil
Sherry Sauce
Combine pancake mix and milk, stirring well. Remove leaves and stems from
cleaned strawberries; dip in pancake mix. Deep fry strawberries in hot oil
(375 degrees F) until golden brown. Drain on paper towels.
Serve strawberries immediately with Sherry Sauce.
Sherry Sauce
1 cup sifted confectioners' sugar
1/2 cup water
1 tablespoon plus 3/4 teaspoon cornstarch
1/4 cup sherry
Combine sugar and water in small saucepan; bring to a boil. Combine
cornstarch and sherry, stirring until cornstarch is dissolved. Gradually
stir cornstarch mixture into hot mixture; cook over medium heat, stirring
constantly, until sauce is smooth and thickened.
----------------------------------------------------
French Fried Strawberries
This really needs two people to serve it precisely, as each is made. One to
fry the berries and one to make the sauce.
1 1/2 cup flour,
1/3 teaspoon salt
2 teaspoons sugar
3 eggs
1 1/2 cup milk
2 tablespoons butter melted
1 quart strawberries, washed and hulled
1/2 cup sugar for dipping
vegetable oil
Heat oil in deep pot to 370 F
Combine flour, salt and 2 teaspoons sugar.
Beat the eggs with milk and melted butter.
Add the liquid to the dry ingredients, stirring constantly to make a rather
thin batter.
Roll perfect strawberries in granulated sugar, and dip them into batter.
Fry lightly in deep hot oil.
Drain on brown paper and sprinkle lightly with powdered sugar.
Serve at once with Sauce Sabayon.
Sauce Sabayon
6 egg yolks
1/2 cup sugar
1/4 cup dry sherry
1/4 cup dry white wine
2 tablespoons brandy
Whip egg yolks and sugar until the mixture is light and almost white in
color. Stir in sherry, wine, and brandy.
Cook in the top of a double broiler over hot, not boiling water, stirring
constantly until quadrupled in bulk and is very foamy.
This is great made in a chafing dish, table side, while someone else is in
the kitchen frying the berries.
----- Original Message -----
From: Sandy
To: phaedrus
Sent: Tuesday, November 11, 2003 1:01 PM
Subject: fried cheesecake
> I'm trying to find the fried cheesecake recipe they make at the Long Horn
> restaurant
>
>thank you
>
> Sandy
>
Hello Sandy,
There is a copycat recipe on the Longhorn website.
Also, see below for 4 recipes.
Phaed
Fried Cheesecake I
This unusual dessert has been found to be served in a couple
of cafés, taking the customer a little aback no doubt at first, but
ultimately satisfied in the end. There are a couple of variations to
this recipe, including one particular variation that uses spring roll
sheets rather than tortillas or another one that uses a corn flake
coating. You will notice that the amounts for this recipe are rather
arbitrary: use as little or as much as you wish.
1. Make your favorite plain cheesecake, but add cooked
apples to the cake -- you may use apples from canned pie filling, but
omit the filling.
2. After the cheesecake is firm, cut into pieces.
3. Wrap the morsels in a flour tortilla. Tie the packet with
string to hold it together so it will not come apart during frying.
4. Heat your frying oil to 350 degrees and fry the packet
until golden brown. Sprinkle with cinnamon sugar or serve with caramel
ice cream topping or melted soft caramels.
*Note: Cinnamon sugar can be made by mixing 2 cups sugar
with 4 teaspoons ground cinnamon.
------------------------------------------------
Fried Cheesecake II
This is a variation of a most unusual dessert that always
has the knack of happily surprising its eater...!
1. Cut the cheesecake into uniform pieces approximately
1 x 3 inches in size. (Large cheesecakes will produce about
30 slices for deep frying.)
2. Lightly moisten each spring roll wrapper with egg wash
(egg mixed with milk). Blot off excess egg wash with some paper towel.
3. Place each piece of cheesecake in the center of wrapper.
Fold the top of wrapper down over cheesecake, and both sides toward
the middle. Roll each piece of cheesecake toward you until it is
completely rolled up. Gently squeeze "egg roll" to make sure
dough is sealed completely.
4. In a deep frying pan, heat at least 3 inches of oil to
365 degrees. Dip corner of 1 roll in the heated oil. If oil sizzles, it
is ready. If not, heat oil longer. When oil is ready, gently release
the rolls into the oil and allow to brown lightly, approximately 10
seconds. Using tongs, remove golden-brown rolls from oil. Place each
roll in bowl of cinnamon sugar and coat well. Place deep-fried
slices of cheesecake on paper towels to cool slightly before serving.
These will be very hot. Allow to cool at least 5 minutes before
serving. They can be enjoyed warm or cold.
*Note: Cinnamon sugar can be made by mixing 2 cups sugar
with 4 teaspoons ground cinnamon.
------------------------------------
Fried Cheesecake III
Another modification of the Fried Cheesecake I: this one has
its own batter that is made from wholesome cereal. The frozen
cheesecake will enable the center to be a tad cool and heighten its
melt-in-your-mouth effect while the batter is hot. (It is best to use a frozen
cheesecake so that it holds its shape without falling apart whencoating it).
The quantities of each ingredient will vary depending on how many slices you wish
to make.
1. Defrost the cheesecake slightly. Slice the cake.
2. Dip the slices into buttermilk; lift to drain excess liquid.
3. Roll into cornflake crumbs, pressing slightly to coat
cheesecake completely. Refreeze for at least two hours.
4. Heat peanut oil to 325 degrees. Immerse cheesecake
completely. Deep fry for approximately 1 minute.
----------------------------------
Fried Cheesecake w Praline Sauce
Filling:
1 slice frozen cheesecake
1 cup buttermilk
1 cup cornflake crumbs
Peanut oil for frying
Defrost cheesecake slightly. Dip into buttermilk; lift to
drain excess liquid. Roll into cornflake crumbs, pressing slightly to
coat cheesecake completely. Refreeze for at least 2 hours.
Heat peanut oil to 325 degrees. Immerse cheesecake
completely. Deep fry for approximately 1 minute.
Praline Sauce:
1 cup chopped pecans
1 1/2 oz. amaretto
2 1/2 oz. light brown sugar
5 oz. heavy cream
Heat pecans in skillet. Add amaretto and reduce. Add brown
sugar and cream. Cook on medium heat and reduce to half. Pour over
cheesecake.
----- Original Message -----
From: Rachel
To: phaedrus
Sent: Tuesday, November 11, 2003 8:06 PM
Subject: Origin Macaroni And Cheese
> Dear Mr. Phaedrus,
> My name is Rachel. I'm nine years old. My mother gave me a homework
> assignment at dinner. I have to find out the origin of macaroni and
> cheese. Can you help me please?
> Thank you very much. Rachel
>
Hi Rachel,
See here: 03/05/07
According to a book that I have called The Dictionary of American Food and
Drink by John Mariani:
Macaroni and cheese as we know it was first made in the United States in the 1800s.
It became very, very popular in 1937 when Kraft introduced it's packaged "macaroni
& cheese dinners". Kraft sells 300 million boxes of these a year.
Hope this helps.
Phaed
----- Original Message -----
From: "Lisa"
To: phaedrus
Sent: Tuesday, November 11, 2003 11:32 AM
Subject: cake sealant
There is a sealant mixture that we used in high school to seal cakes. I am
unable to find any recipes for this sealant. This was in Ville Platte, La.
in 1986. It helps to seal the moisture in the cakes and helps avoid crumbs
while icing the cake.Please help me find this recipe.
Hi Lisa,
I could not find anything called "cake sealant" with the search engines. I
then checked several cake decorating sites and finally the book The Cake Doctor,
wherein I found that this stuff is actually called crumb coating. It's of
three types: 1) the most common type is just a thin layer of icing that's put on
before the real icing is applied. 2) There's a commercial product that's
sometimes used for this. It's sold where cake decorating supplies are sold,
and it's called piping gel. 3) The third method is to make a glaze from
fruit flavored jelly. This is called Jewel Glaze. See below.
Jewel Glaze
In a small saucepan, melt 1/2 cup fruit jelly. Add 1 tablespoon of a
complementary flavored fruit liqueur or 1 tablespoon hot water. Stir and
strain. Pour over the cake while hot and spread with a long metal spatula.
Also see:
Decorating Cakes
Phaed
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