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2004

TODAY's CASES:

Slaw Burgers

----- Original Message ----- 
From: "Roger" 
To: phaedrus
Sent: Monday, January 05, 2004 8:03 PM
Subject: Slaw Burgers

> Dear Phaedrus-I cannot find a receipe for a slaw burger on the web.  I
> thought it would be easy but much to my surprise I have been looking for
> two days.  I ate a slaw burger years ago in Kentucky and I thought it was
> great.
> The restaurant refused to tell me how they made it even though I live in
> south Louisiana.  thanks for any receipe's you can find.  Roger 
>

Hello Roger,

Well, I know of three kinds of slawburgers. One is a barbecue sandwich with slaw on it, and another is sort of like a sloppy joe with slaw on it. See below for recipes for these two.

The third kind is the one that I've heard mentioned in the same sentence with Kentucky. It's basically just a hamburger with slaw on it instead of lettuce and tomato. I didn't find a recipe for this kind, but if I were craving them, I'd just make a regular hamburger and put my favorite kind of cole slaw on it instead of lettuce and tomato.

Phaed

Barbecued Slaw Burgers

2 lb. Bar B Q Beef sliced, then chopped

1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 T. brown sugar
Buns
Cole slaw

Chop Bar B Q Brisket , , place on a toasted good bun, add cole slaw, place
onions , barbecue sauce, water and brown sugar into sauce pan , bring to
boil; simmer for 10 minutes, pour over slaw and meat,,,

Serve on toasted onion buns with Carolina cole slaw. Yields about 10
servings.
--------------------------------------------------
Barbecued Slaw Burgers

2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw

Brown ground beef and onion in small amount of hot shortening. Add barbecue
sauce, water and brown sugar. Bring to boil; simmer for 2 hours.

Serve on buns with cole slaw.

Yields 10 to 12 servings.

Yum Yum from Whitney's Playland by the Sea

----- Original Message ----- 
From: Randy
To: phaedrus
Sent: Tuesday, January 06, 2004 1:42 PM
Subject: yum yum

> As a child I remember my parents taking me to Whitney's Playland by the
sea in San Francisco. As you might know this was the birthplace of the
famous It's-it Ice Cream treat. But there was a treat I remember getting at
Whitney's that I have yet to find anything quite like it. It was a carmel
corn type confection called Yum-yum. It had a unique taste and smell that I
have never tasted anything quite like it since then. Although there are many
places that make carmel corn, including some mall outlets,  it is just not
quite the same. This may be a tall order, but I sincerely hope that recipe
still exists.
>
> Thank you,
> Randy 
>

Hi Randy,

I could not find a recipe for Yum Yum. Sorry.

Maybe someone will come up with a recipe.

Phaed


Karadjordjeva Snicla

----- Original Message ----- 
From: "Mariana" 
To: phaedrus
Sent: Wednesday, January 07, 2004 3:40 PM
Subject: Looking for a serbian recipe

> Help!  I'm looking for a recipe for Karadjordjevic Snitzle (pronounced
> kara-george-ge-vich).  I believe it is pork loin stuffed with a sour cream
> mixture then breaded and deep fried.  Any help you have would be greatly
> appreciated.   Please reply.
>
> Sincerely,
> Mariana
>

Hello Mariana,

With your last name being what it is, I hope that you can translate the below recipes. I could not find one in English. "Snicla" is "schnitzel" in Serbian.

Also see: Karadjordjeva Snicla recipe

Phaed

karadjordjeva snicla

Uzme se meso od buta (moze svinjskog, najlepse teleceg) koje je iseceno u
lepe tanke snicle. (Uzmes mesa koliko mislis da ti treba) Te snicle se zatim
dobro izlupaju, posole, pobibere i
malcice naulje. Tako pripremljene snicle se urolnaju i ostave jedno izvesno
vreme da stoje (mama ne zna koliko je to izvesno, ali recimo to moze da se
napravi uvece, a da se ostavi u frizider do sutra pred rucak). Kada mislis
da peces, treba obariti par jaja (u svaku sniclu dodje po cetvrt jajeta),
iseci sunku i sir (bilo koji tvrdi, preporucujem zreo madjarski ementaler
:) ). Kada je ovo obavljeno, na sredinu svake od onih dobro izlupanih i
zacinjenih snicli se stavi po kriska jajeta, komadic sira i sunke. Onda se
to umota slicno kao palacinka (urolna) s tim sto se krajevi malo gurnu
unutra. Moze i drugacije: pre nego sto pocnes da zamotavas sniclu, savijes
njene rubove malo ka unutra (kao kad se slaze majica posle peglanja), pa tek
onda motas. Te krajeve zakacis delicem cackalice. Onda se uzme par jaja i
napravi poh kao za becke snicle (to je onaj sa prezlom). Ostaje samo da se
ispece...
------------------------
Karadjordjeva Snicla

Potrebno je:

- 500 gr juneceg mesa
- 100 gr kajmaka
- malo prezli
- 2 jajeta
- ulje


Meso iseci na tanke snicle i dobro ih izlupati.
U svaku sniclu staviti malo kajmaka.
Uviti ih kao rolat, dobro pricvrstiti cackalicama,
uvaljati u umucena jaja, zatim prezle i prziti
na vrelom ulju dok ne porumene.
Iz gotovih snicli povaditi cackalice.
Servirati s pire krompirom ili pomfritom.

Radi pikantnijeg ukusa u sniclu se
pored kajmaka moze staviti i sitno rezana praska sunka.
 

Mexican Vanilla Ice Cream

----- Original Message ----- 
From: "Donna" 
To: phaedrus
Sent: Wednesday, January 07, 2004 4:50 PM
Subject: Mexican Vanilla Ice Cream

> There is a shop in Fredericksburg, Texas that makes the best ice cream
> that I have ever tasted.  They call it Mexican Vanilla.  The name of the 
> shop is Clear River Pecan Company.
>
> I would really love to have this recipe.
>
> Thanks for your help!
>
> Sincerely,
> Donna
>

Hello Donna,

The Clear River Pecan Company's recipe isn't available, but see below.

Phaed

Mexican Vanilla Ice Cream

Ingredients:

1 Mexican vanilla bean, split
1 cup half and half
2 cups heavy cream
1 cup sugar
6 large egg yolks
1 tablespoon Pure Mexican Vanilla Extract
1 teaspoon freshly ground canela (Ceylon cinnamon) (optional)

Instructions:
Scrape the seeds from the split vanilla bean. Place the vanilla bean and
seeds, half and half, heavy cream, and 1/2 cup sugar in a saucepan and
gently warm over a low flame until the sugar has dissolved.

Place the egg yolks and remaining 1/2 cup of sugar in a bowl and beat
(electric mixer or by hand with a whisk) until the mixture thickens and
turns pale yellow.

Add about 1/2 cup of the warm cream mixture to the egg yolk mixture and beat
until blended. Gradually add the rest of the warm cream mixture to the egg
yolks, beating as you do so.

Return the custard to the saucepan and gently cook until it thickens to the
coats-the-spoon stage. Don't hurry this step. Stir constantly over a low
flame, taking care not to curdle the custard.

Strain the mixture through a fine mesh sieve. Remove the vanilla bean,
scrape out the pods and add to the strained custard and stir until well
blended. Add additional extract to taste.

Continue the final process of making the ice cream according to the
directions of your ice cream maker.

Makes 1 quart.
-------------------------------
Mexican Vanilla Ice-Cream (frozen custard)

2 cups whipping cream
8 egg yolks
1 1/4 cups sugar
1 1/2 cups milk
1 3-4 inch piece Vanilla bean (Mexican)
1 tsp Vanilla extract - pure Mexican
is the best!

Put whipping cream in bowl, add vanilla bean,
cover and chill at least 1 hour.

Beat egg yolks and sugar until thick & creamy
- they should form a ribbon, when the beaters
or whisk are lifted.

Add Vanilla extract to egg/sugar mixture.

Scald milk. Gradually stir into egg/sugar
mixture. Put in double boiler over simmering
water.

Cook slowly, stirring constantly with wooden
spoon, for approximately 12 minutes until
custard coats back of spoon.

Cool thoroughly.

Remove cream from fridge.

Split vanilla bean and scrape seeds into
cream. Add to custard.

Chill for at least 3-4 hours. Pour into
ice-cream maker. 

Freeze according to manufacturer's directions.

Remove & eat.

Sydney Wilson Engravings

----- Original Message ----- 
From: "Robert" 
To: phaedrus
Sent: Wednesday, January 07, 2004 8:09 AM
Subject: Sydney Wilson - Vicars Bros.

> I have an etching of a lady that looks almost Victorian. I can only see
> Sydney in pencil in the lower right corner. There is some tape there. Not
> sure if it is a rip or to hold the broken glass together. Anyway, I read
> your other messages. I am wondering if you know the years Sidney Wilson
> worked for the Vicars Bros. At the top of this etching, it says it is
> Copyrighted by Vicars Bros. on May 1, 1912, a lot earlier than the one
> that was auctioned - 1930.
>
> Did Sydney Wilson engrave many older pictures? Does the copyright on top
> mean that is when he engraved this picture? Can you tell me any more?
>
> Thanks.
>
> Rob
>

Hello Rob,

I was not able to find the bio of Sidney Ernest Wilson that I found before. However, looking around the web, at various auctions I found dates of Wilson's works ranging from 1910 to an engraving of U.S. Presidents including FDR dated 1945. I saw prices ranging from 20 to 100 for individual works, and the highest priced was not necessarily the oldest. As you can see below, a 1930 work brought 100, while two 1910 works sold together brought only 50. Of course these are auction prices, not professional valuations.

I would say that the copyright dates are the dates that Vicar Brothers offered the works, not necessarily the date they were done.

Samples:

Hammer Price was $100.00 MEZZOTINT IN COLOR~, "Lady in Blue Bonnet," plate mark 11 7/8" x 14 3/4", pencil signed "Sydney E. Wilson" lower right, "Copyright published February 1, 1930, by Vicars Brothers, 12 Old Bond Street, London, Copyright in the United States of America 1930", matted and framed

Sydney E. Wilson (after Lawrence). Portrait of a young Boy, seated on a Rock, pencil signed, 'Sydney E. Wilson'; published in 1928 by Vicars. Bros, London. pl. 15.5 x 11.5in (39.4 x 29.3cm). Est 30-50

An early 20th century coloured mezzotint engraving by Sydney E. Wilson showing a pensive woman in 18th century style costume, published 1911 by Vicars Brothers 20-30

SYDNEY E WILSON, (ENGRAVER), TWO COLOURED MEZZOTINTS, DATED 1910, portraits of a young lady and child, 12in x 10in, (2) Realised price: 50

Phaed

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