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----- Original Message -----
From: Linda
To: phaedrus@hungrybrowser.com
Sent: Monday, December 13, 2010 12:09 AM
Subject: Searching for Burnt Almond Chocolate Caramels
Hiya Uncle Phaedrus
I was hoping you might be able to find this recipe for Burnt Almond Chocolate Caramels.
It's a soft caramel recipe that was in a Bon Appetit or Gourmet Magazine many years
ago (1990s?), but I can't find it on their websites. It was a great recipe which
didn't call for all the fussiness I see in other caramel recipes. None of that
"let it sit undisturbed for 24 hours". I think it was a 2 hour cool down.
Then the cutting was easy, not too sticky or brittle.
I sure hope you can find it. It was a hit for the holidays. A nice but simple
gift that has a larger appeal than chocolate truffles.
Thanks,
linda
Hi Linda,
Sorry, I had no success with this search.
Phaed
Hi Phaed,
While I was searching for another recipe, I came across this recipe in
Bon Appetit/ Dec. 1985 and it sure sounds like this* recipe. I don't know
if you have this person's email or a way to contact her, but thought I'd
type it off and send it in case she comes back to check. I'm still searching
for the other recipes you asked about and hope to have some luck here soon.
- Sandy
Bittersweet Chocolate Caramels with Burnt Almonds
A sophisticated version of a family heirloom recipe. While best enjoyed
within ten days of preparation, these candies will keep up to one month.
Pack them - and - recipe - into an apothecary jar or other attractive container.
Makes 6 to 7 dozen
1-1/2 cups sugar
3/4 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 tablespoons cold water
1 tablespoon amaretto liqueur
3 ounces unsweetened chocolate, melted
1 cup whipping cream, scalded and hot
10 ounces whole unblanched almonds, chopped into 2 to 3 pieces each, and toasted
2 teaspoons vanilla
1/4 teaspoon (generous) salt
Lightly butter 11x15-inch nonstick baking sheet. Cook sugar, corn syrup,
butter, water and liqueur in heavy, deep, narrow saucepan over low heat
until sugar dissolves, swirling pan occasionally. Bring to boil. Reduce
heat to medium-low. Stir in melted chocolate and simmer gently until candy
thermometer registers 234°F to 240°F (soft-ball stage).
Gradually stir in cream (be careful; mixture may splatter) and cook, stirring
constantly, until candy thermometer registers 244°F to 248°F (firm-ball stage).
Remove from heat. Stir in almonds, vanilla, and salt. Pour caramel onto prepared
sheet, tilting sheet to cover completely. Let cool about 15 minutes.
Using heavy chef's knife, cut caramel lengthwise into six 1-3/4-inch wide strips.
Peel off each strip. Using hands, form and squeeze each strip into 24-inch roll.
Cut each roll crosswise into 1-3/4-inch pieces. Wrap each piece in 4-1/2x6-inch
piece of plastic wrap or waxed paper. Roll up tightly, then twist ends.
Store in airtight container.
Source: Bon Appetit - December 1985 (page 108)
----- Original Message -----
From: Katy
To: phaedrus@hungrybrowser.com
Sent: Sunday, December 12, 2010 5:42 PM
Subject: Searching for 'Piquant' Mustard Recipe from the 70's magazine Sphere
Good afternoon
My name is Katy. I am searching for a homemade mustard recipe that I found in
Sphere Magazine in the 70"s. This is what I remember:
a.. Sphere Magazine...perhaps a holiday homemade gift issue
b.. The recipe had the word piquant in the title
c.. Some of the ingredients were dry mustard, honey, eggs, Good Seasons dry salad
dressing mix (Italian I think)
d.. There were several recipes for mustard in the issue
Thank you so much in advance. I hope you can locate it for me. It was an awesome recipe.
Kind regards
Katy
Hi Katy,
I found all sorts of "Piquant" mustards, mayonnaises, sauces, salad dressings, etc,
but none that had those ingredients, particularly the Good Seasons and the honey.
There is no recipe like it on the Good Seasons site. Best I can do for you is post
your request on my site and hope that a reader has that recipe.
Phaed
Regarding Katy' request from 2010 If you have not found the recipe for Piquant" mustards yet,
You might look at this web site:
https://theculinarycellar.com/sphere-magazine-1972-the-first-issue/
Where there the person says they have accumulated every Sphere issue except for August, 1972.
Joe
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Hi,
I found your recipe! I have been asked for this one before. It must be really good.
I’ll have to try it! It’s from the December 1974 issue. In case you are wondering,
the other mustard recipes are for horseradish, hot, and dill mustards.
The Culinary Cellar
Piquant Mustard
1 cup dry mustard
2/3 cup dry white wine
1/3 cup tarragon vinegar
1/3 cup honey
2 Tablespoons water
1 package (.7 ounce) garlic salad dressing mix
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
2 eggs, slightly beaten
1. Mix all ingredients except eggs in top of a double boiler; cover. Let stand for 4 to 6 hours at room temperature.
2. Stir eggs into mustard mixture. Cook over simmering water, stirring constantly, until mixture thickens, 8 to 10 minutes.
Pour into sterilized jars. Cool slightly; cover. Refrigerate at least 24 hours, no longer than 3 months.
----- Original Message -----
From: Elizabeth
To: phaedrus
Sent: Wednesday, December 15, 2010 5:38 PM
Subject: Recipe for sweet potato fries?
Restaurant chain called Leroy Selmons serves sweet potato fries that has an
unusual spice on them. What is their recipe? Thanks, Betty
Hi Betty,
Sorry, no luck finding this.
Phaed
----- Original Message -----
From: susan
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 16, 2010 12:26 AM
Subject: Looking for a Charcoal Oven recipe
I lived in Oklahoma City for several years and used to eat at the Charcoal Oven
and would get the burger with the Hickory sauce. I would love to get the recipe
for the Hickory sauce. I have never had anything like it before or since. It is
not a hickory flavored BBQ sauce. I've tried searching on my own but I just keep
getting recipes for BBQ sauces. It's consistency was like a thick meatless spaghetti
sauce.
If you can find this you will be my hero forever!
Thanks,
Susan
Hi Susan,
I'm sure you must realize that the odds are against you ever finding the
real recipe. The owners of burger places like Split-T and Charcoal Oven
and Johnnie's etc. don't give out their sauce recipes. They don't even
allow their employees to mix the sauce - they do it themselves to make sure
the recipe stays a secret. So, it's unlikely that there is an employee or
ex-employee around that's just dying to give away the secret sauce recipe.
The only hope that you have is of finding a good "copycat" recipe that
someone has created - a mixture that "tastes like" the real sauce. There
are lots of posts on message boards praising the "hickory sauce" and the
"theta burger" from Split-T and Charcoal Oven in particular. However,
copycat recipes for the hickory sauce are almost non-existent. Some
people refer to it as "hickory BBQ sauce", but fans of Split-T and
Charcoal Oven make the distinction that the sauces from those restaurants
are NOT "hickory-flavored BBQ sauce", but something else that is just
called "hickory sauce." Johnnie's sells their sauce in the restaurant,
so if you're in the area, you might buy a bottle and see if it's close
to the Charcoal Oven's sauce. The only attempt at a recipe that I found
was the below one from
Roadfood
It was created by the poster called "samib46". The poster doesn't claim that
it's a perfect duplicate of the sauce, but it's worth a try. If it's not spot-on,
you might be able to adjust it to make it more like Charcoal Oven's sauce.
Hickory Sauce
Tomato paste
Hickory Smoke flavor (look in the ketchup section at the grocery store- aka "Liquid Smoke")
Olive oil
Mix some tomato sauce to thin it if necessary........
Heat the paste and olive oil and add enough flavoring till you get it to the point it
tastes right. You have to get the right dill pickles and shred the cheese just right....and
of course plenty of mayo!
Phaed
----- Original Message -----
From: Bill
To: phaedrus@hungrybrowser.com
Sent: Friday, August 05, 2011 3:13 AM
Subject: Info.......
You might pass along the following information. The Split-T Hickory Smoke Sauce
is available for purchase. See www.split-t.com for availability.
Bill
Hello Bill,
Thanks. However, the Split-T site only points to Wheeler's Meat Market.
The "seasonings and sauces" page is blank on the Wheeler's Meat Market site,
so it's sort of a dead end. Will Wheeler's ship the sauce if you order by phone?
If not, how can out of state buyers get the sauce without traveling to Oklahoma City?
Even after the sauce becomes generally available, it's only going to be distributed
in Oklahoma according to the website. Will they sell it online at some point?
Links:
Split-T Site
Wheeler's Meat Market Site
Hickory Sauce Blog
Phaed
Phaed-
Yes, we would really appreciate you listing us on your web site.
When Chad and I reopened the Split-T back on April 8th, 1994, we bought the
recipe from Vince. Now that Vince is deceased, Chad and I are the only ones
with the recipe. I went on your web site and read your comments. You are right,
I don't think anyone is willing to give that recipe out, lol.
Brad
If you want to order some Split-T Sauce, e-mail Brad at:
bradvinc@aol.com
----- Original Message -----
From: "LeAnn"
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 16, 2010 8:20 AM
Subject: yellow egg fu yung sauce
> There used to be a restaurant in Sikeston, MO called The Rustic Rock. In
> the late 1960s they served wonderful Chinese food cooked by chef, Johnny Hamm
> (Ham?). He served a thick, rich, yellow sauce to accompany his egg fu yung
> that is unlike any I have ever seen. It was the color of beaten egg yolks.
> Can you find that sauce recipe or one similar, please?
>
> Thank you,
> LeAnn
>
Hi LeAnn,
I can't find any egg fu yung recipe that mentions either Johnny Ham or the
Rustic Rock.
There are, of course, dozens of egg fu yung recipes out there. However, I
could not find one that said anything about its color at all, nor could I
find one that, from its ingredients, I could guess that it might be yellow
in color. The ones on these sites are typical:
The Chinese Cookbook
mangerati
Phaed
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