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----- Original Message -----
From: Diane
To: phaed
Sent: Monday, December 10, 2001 5:58 PM
Subject: Wooden Tortilla Maker
> Found your site by accident - looks very interesting.
>
> Have you ever come across plans or even a picture of a wooden tortilla
> maker. We were watching the Iron Chef a few nights ago and saw one.
>
> Thanks for your help.
>
> Diane
Hello Diane,
There's a picture of a tortilladora de madera (wooden tortilla maker) at
this site:
SafeShopper
You can also buy one at that site.
There is a series of photos at this site:
Corn
that shows a wooden tortilla maker in use.
Phaed
----- Original Message -----
From: Mark
To: phaed
Sent: Saturday, December 08, 2001 2:15 PM
Subject: Ollie Burgers
> 20 years ago Lums bought Ollie's Trolleys and started serving his
> burgers.They were outstanding. No need for ketchup, mustard or any
> seasoning. Lums went out of business but someone should remember the
> spiceblend formula.
>
> Please help.
>
> Mark
Hello Mark,
I was about to give up looking when I found the below recipe on a "copycat
recipe" site. It was one of two. The other one was exactly the same except
it left off the Heinz 57 and added 1 tsp black pepper.
Mark, this recipe seems to me to be too complicated to be exactly what Lum's
used, but it may very well taste similar. If you give it a try, let me know
how it turns out.
Phaed
Lum's Ollie Burger Clone
Marinade:
3 T. lemon juice
1 1/2 t. seasoned salt
1 T. worcestershire
1 T. soy sauce
1 T. A-1 steak sauce
1 T. corn oil
1/2 c. canned beef broth
1 t. Heinz 57 sauce
1/4 t. garlic salt
1 t. vinegar
Mix the above ingredients. Take 1 1/2 to 2 lbs. of ground round and
shape meat into round patties, 3/4" thick and 3 1/2" round.
Place in a covered container and pour the marinade mixture over them.
Cover tightly and refrigerate 12 hours or overnight.
Turn the patties frequently. Remove from marinade and sear over high
heat to seal in the juices, then turn down heat and cook to your desired
doneness.
For more flavorful burgers, double the ingredients except the broth,
reduce it by half.
To buy Ollieburger spices, see:
Lum's Ollieburger Spices
----- Original Message -----
From: Jeri
To: phaedrus
Sent: Saturday, December 08, 2001 11:45 AM
Subject: Infor please
HI
I am looking for a recipe that I had found on a can of artichoke
hearts, but have lost it.
It contained the artichoke hearts, black olives, and I believe
onions or mushrooms (not sure on this). It was served over pasta --
linguine i believe.
Can you help me find this?? I really appreciate it!!!!!!!
Jeri
Hi Jeri,
Could this be it?
Phaed
Linguine Salad
Ingredients :
1/2 lb. linguine
1 (8 oz.) jar artichoke hearts
1 (4 oz.) can pitted black olives
1/2 c. olive oil
3 tbsp. lemon juice
2 cloves garlic
Salt and pepper
Preparation :
Cook and drain the linguine. Quarter the artichoke hearts and
slice the olives. Mix together all ingredients except for linguine.
Let stand for 1 hour at room temperature. Stir in cooled linguine.
Let stand for a short time before serving. Serves 4.
----- Original Message -----
From: GINNY
To: phaedrus
Sent: Tuesday, December 11, 2001 6:16 AM
Subject: Re: ricotta cheese desert pie
> Dear Phaedrus. thank you for the recipies for ricotta cheese pie. The
> first recipe is exactly what I am looking for. I may try the second
> recipe in the future but before I do I need to have you clear up the
> arrngement of ingredients.I'm confused as to what ingredients go into the
> crust vs into the pie itself. Another question I have is about the white
> wheat. is that cream of wheat cereal or is there a white wheat flour that
> you would purchase. How do you cook white wheat? Thank you again for your
> quick response. ginny
Hi Ginny,
The Italian heritage cookbook says this:
"Wheat (grano) can be purchased by the ounce in an Italian Specialty Market.
For this recipe use 2 1/2 ounces or 1/2 cup.
Simmer grano with 1 cup water and the peeled rind of one orange to a barley
form, 30 to 35 minutes. Cook, drain, and using in the above recipe." (Easter
Wheat Pie)
Phaed
----- Original Message -----
From: JDM
To: phaedrus
Sent: Tuesday, December 11, 2001 6:51 PM
Subject: Christmas is coming ...
and my recipe for 'fairy cake' calls for using 'grease proof baking
cases. What are they?! No one here in the Vermont State knows what
they are ...
help please?
Hi,
Hehe... Didn't know this myself. You know those little crimped paper cupcake thingies that you put in the holes in the pan
and then pour your cupcake dough into? Then you peel 'em off the cupcake when you eat it? That's them. In the UK they call
them "'grease proof baking cases".
There's a picture here:
Reynard's
Phaed
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