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Polish Kielbasa

----- Original Message ----- 
From: "Lillian" 
To: phaedrus
Sent: Friday, November 28, 2003 6:32 PM
Subject: Poliosh Kielbas

I am looking for a recipe to make  smoke my own Polish Kielbasa. I am
looking for a traditional recipe that has a LOT of garlic in it. I have seen
several recipes but  many have beef in them and I don't think the type I am
looking for has beef in it.



Hello Lillan,

See below for a several recipes. Most of the recipes that I found had a mixture of meats, usually pork and veal, but these two had only pork. The second recipe has more garlic.


Homemade  Sausage  (Kielbasa)

 Ingredients :
 5 lbs. trimmed pork
 1/2 tsp. nutmeg
 1 tsp. minced garlic
 6 shakes paprika
 8 tsp. salt
 5 lbs. trimmed pork
 Powdered garlic to taste
 6 tbsp. marjoram
 3 tbsp. (or more) salt
 Canned ground pepper

 Preparation :
     Most fat should be trimmed off; put meat through coarse blade of
 meat grinder twice.  Use canned ground pepper to avoid tearing the
 casing. (If tearing is a problem, add more water to meat.)  Casings
 should be rinsed (run water through inside) and soaked in water 2
 hours to overnight.  Keep meat as cold as possible and work quickly.
  Sprinkle seasonings over ground meat; knead until well blended.
 Stuff into casing, tie off links before 18 inch.  Refrigerate
 (freezer zip-loc bags work well) 2-3 days.
 Polish Kielbasa

5-8 lb. pork butt, ground up
1/4 to 1/2 c. water
3-6 garlic cloves, minced
Salt to taste
Pepper to taste
1-2 tsp. sage
1 tsp. basil

Mix all ingredients together and let stand for an hour or two to blend
flavors. Stuff mixture in hog casings. If not using at once kielbasa may be
frozen. To cook, cover with water and boil for 1 hour, then brown off at 350
degrees for 10-15 minutes. Hog casings should be soaked in water to remove
salt and soften them. 

Pickling Spices

----- Original Message ----- 
From: "Sue" 
To: phaedrus
Sent: Thursday, November 27, 2003 4:38 PM
Subject: pickling spice mix recipe

> I am looking for a recipe so I can mix my own pickling spice mix. Thanks,
> Sue

Hi Sue,

See below.


Homemade Pickling Spice

(6 servings)

2 tb Mustard Seed
1 tb Whole Allspice
2 ts Coriander Seeds
2 Whole Cloves
1 ts Ground Ginger
1 ts Dried Red Pepper Flakes
1 Bay Leaf, crumbled
1 Cinnamon Stick (2 inches)


Combine all ingredients and store in an airtight jar or container. Use in
favorite pickle recipes.
Yield: 1/3 Cup
Homemade  Pickling  Spice

 Ingredients :
 4 cinnamon sticks, 3" long
 1 dried ginger root, 1" long
 2 tsp. yellow mustard seed
 2 tsp. whole allspice
 1 whole red pepper, 1 1/2" long, chopped med. fine
 2 tsp. whole black pepper (peppercorns)
 2 tsp. whole cloves
 2 tsp. dill seed
 2 tsp. coriander seed
 2 tsp. whole mace, crumbled fine
 8 bay leaves, crumbled fine

 Preparation :
    In a clean cloth pound the cinnamon sticks and ginger root until
 finely crumbled.  Discard stringy portion of ginger root.  Mix all
 ingredients together thoroughly.  Store in container with tight
 fitting lid.  Makes 2/3 cup.

Emeril's Essences

----- Original Message ----- 
To: phaedrus
Sent: Saturday, November 29, 2003 10:26 AM
Subject: Emeril's Essences

> You can get Emeril's Italian Essence at Emeril' under 'Italian blend'
> recipe.
> You can just about get all his spice recipes there.
> Bayou's Blast replaced Asian Essence in his four pack but it is different.
> I've searched everywhere for Asian Essence recipe to no avail.
> Emeril' doesn't have it because it is not sold anymore.
> Can you find the recipe for "Emeril's Asain Essence"?

Hello ___?

Please give your first name when making a request.

Sorry, I could not locate a recipe for Emeril's Asian Essence. However, a number of websites are still listing it for sale. See:







Barbados Coconut Bread

----- Original Message ----- 
From: Monica
To: Phaed
Sent: Saturday, November 29, 2003 6:07 PM
Subject: Barbados Coconut Bread and Corn Porridge

> Hi, I hope you can help me.l 'm looking for a Coconut Bread receipe. It
> contains fresh coconut raisins and sometimes cherries (jar or candied).
> Please help me. I check your site it's not the ones which you had listed 
> as "Jamaican" As I'm looking for West Indian Corn Porridge. I grew up 
> with this one too, and my mom is from Jamaica. I'ts made with dried corn 
> kernals (which are sold in small bags. It also has cinnimon, sugar a 
> little nutmeg and boiled ( in water) on the stove for a couple of hours 
> until the corn is soft  and then some flour is added.
> Thanks in advance
> Monica 

Hi Monica,

I found the coconut bread recipe. See below. There is a Jamaican corn porridge recipe here: Jamaican Cookery and here: This is often called "hominy porridge".


Barbados Coconut Bread

Yield: 8 servings

4 lb self-rising flour
26 oz granulated sugar
11/2 lb grated coconut or 1 lb desiccated
1 lb melted margarine
4 large eggs
3 tbs mixed essence or 11/2 tsp each vanilla and almond essence
4 oz raisins
8 oz glace cherries
3 oz sliced almonds (optional)

In a bowl, mix together the flour, 24 oz sugar, 1 lb of coconut, the
raisins, cherries and almonds. Pour in the melted margarine and continue to
mix. I find it easier to do this with my hands.
Beat the eggs lightly and add 2 tbs essence. Pour into the bowl and blend
well. Divide the dough into four equal parts and knead each piece very
lightly for 1 minute. Do not overdo this step because it will cause the
bread to become too stiff.
Grease and flour four 2 lb loaf tins and shape each piece to fit the tin
before placing it in. Now mix together the remaining 1/2 lb of grated coconut,
2 oz sugar and 1 tablespoon essence. Make a gutter-like opening about 11/2
inches wide and 1 inch deep in the dough for the entire length of the pan.
Divide this mixture into four equal parts and sprinkle it into each gutter.
Pull the dough together to close it. Pat it to make sure the coconut is
sealed inside the pocket.
With a knife, make three diagonal cuts in the top of each loaf and bake in a
preheated 300 F oven for 1 hour, or until an inserted skewer comes out
clean. (Another way to check whether it is ready is to press the loaf
lightly with your fingertips: when done it will spring back into its
original shape.)
Jamaican Hominy Corn Porridge

Ingredients :

1 Cup Hominy Corn
2 cups Coconut milk (Skim milk can substitute)
3-5 cups water
3 tablespoons flour
6 tablespoons water
1/2 tsp. salt
brown sugar to taste
1 teaspoon nutmeg to taste
vanilla - optional
Shop Now for Jamaican recipe ingredients & seasoning in our online store.


Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or Overnight). 
Be sure the Hominy corn is completely submerged and there is enough water to leave it overnight. Add a 
teaspoon of salt to taste (optional). If you do not have a slow cooker you can leave hominy corn in water overnight.
Pour coconut milk in a pot and boil on a medium/high burner
Drain the water from the corn
Pour the Hominy corn in the pot with the coconut milk. Continue to boil on a medium burner.
Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste.
Pour the flour and water paste in to the pot and mix
Sweeten with sugar to taste
Add vanilla to taste (Optional)
Stirring constantly to prevent lumping.
Sprinkle nutmeg to taste
Continue cooking and let it simmer over low heat for 2-4 minutes.

Read more:

Pickle Problems

----- Original Message ----- 
From: Bob 
To: "Phaedrus" 
Sent: Saturday, November 29, 2003 2:46 AM
Subject: Re: shriveling pickles

> Hi Phaed:
> Name here is Bob or better known as The Chiang Mai Pickle King (Thailand).
> Re gherkins recipe - Joy of Cooking; Sweet Gherkin Pickles, page 218. 
> It is my understanding that the reason for the boiling water bath (bwb) 
> is to prevent shriveling. This has happened to me on several occasions. We
> process 10 kilos at a time. Thinking of lower temperature of water during
> the process. What do you think? Have downloaded several sweet gherkin
> recipes this morning and all call for bwb.
> Bob

Hello Bob,

Bob, the purpose of the BWB is not to prevent shriveling; it's to kill mold and yeast spores that can ruin your pickles. The water has to be boiling - don't lower the temperature below boiling or the molds won't be killed. If you process the filled jars too long (10 minutes for pints or 1/2 liters & 15 minutes for quarts or liters), then that can cause shriveling. However, the most common cause of shriveling is a pickling solution that is too strong. Ingredients must be measured carefully, and recipe directions followed exactly.

The main causes of shriveling (in order) are:
1) The pickling solution is too strong - Either the vinegar is too strongly acid, or the solution contains too much sugar or too much salt. Measure ingredients carefully. If you think think that the recipe makes a solution that is too strong, then change recipes or dilute the solution with a little water. If you are converting US measures to metric measures, be sure your conversions are correct.
2)Pickles that aren't fresh - Reduce the time between harvesting the cucumbers and processing them as much as possible.
3)Boiling too long - Don't process the pickles in the BWB longer than 10 minutes for pint jars or 1/2 liter jars and 15 minutes for quart jars or liter jars.
4)If the growing season has been unusually wet or dry, or if the cucumbers were harvested during very hot, dry weather, then this may make them prone to shriveling. - There's not much you can do about this unless you grow your own cucumbers. Even then, you can't control the weather.
5) Be sure that you are using a variety of cucumbers suitable for pickling.

I have sweet gherkin recipes here:



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