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2009

TODAY's CASES:

Lepinja

----- Original Message ----- 
From: Cindy 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, January 21, 2009 4:38 AM
Subject: Bread Recipe

I am in Kosovo with my husband.  In all the bakeries there is this rustic 
bread shaped like a disk like pita bread but it is light and fluffy inside. 
Of course I don't speak Albanian and no one speaks English for me to ask what 
it is.  I would love to know how to make this bread. 
Can you help?

Sincerely,
Cindy 

Hello Cindy,

That's not much information to go on. Could it be the Serbian flatbread called "lepinja" or "lapinja", also called "somun", and sometimes called "Bosnian bread"? See here for a picture:
Lepinja

If it is "lepinja", see below for a recipe. It's not a very good recipe. There are dozens of people who are unsuccessfully looking for a good lepinja recipe on the Internet. It's best to bake it on a pizza stone. Cindy, I'm told that no home recipe will be as good as what you can buy there in Kosovo from the vendors.

Phaed

Lepinja

Ingredients:

350 g white flour (350 g is a little bit more than 3/4 of one pound flour)
30 g fresh yeast
1 tbs sugar
1 tbs salt
8 oz warm water
Little milk (for yeast growing)

Place sugar, salt and yeast into warm (not hot milk). Let stand for a few 
minutes and when yeast dissolves and grows, pour it in your flour. Add warm 
water and start getting messy. You should knead your dough until it doesn't 
stick to your fingers. Cover dough with cloth and put it in warm place (for 
instance near heaters). When your dough grows really well, knead it once again 
and let stand until it grows completely again. Then, you should knead it some 
more and sprinkle with some flour. Put it in the greased pan in which you plan 
to bake it, spread until it's about half inch thick and let stand in your baking 
pan for about half an dough. Then, put it in your hot oven, which must be turned 
on to 400-420 F. Bake it until it's golden and put in a tooth pick and check if 
it's all baked thoroughly.
----------------------------------------------
Lapinja

Ingredients. 
750g Bakers Flour. 
250g Corn Flour. 
20g Salt. 
30g Compressed Yeast. 
5g Double Action Baking Powder. 
700ml water. 
100ml Canola Oil

Method
1. All in one method. Bring to a smooth batter
2. Sit on the bench for one hour
3. Divide into 90g dough pieces
4. Round and sit for 30 minutes
5. Flatten out and elongate dough pieces to form an oval shape
6. Bake @ 200 degrees on the sole of oven
7. Lapinja is ready when it is golden brown in colour.
-------------------
 From: "Cindy " 
To: phaedrus@hungrybrowser.com
Subject: Re: Bread Recipe
Date: Wednesday, January 21, 2009 4:31 PM

That's it! You are incredible. Thank you so much! I am going to give it my 
best shot when I return home as I have no oven here. I can't thank you enough!

Sincerely,
Cindy

Chi Chi's Hot Garden Salsa

From: Timm
To: phaedrus@hungrybrowser.com
Subject: Puzzlers: Chi Chi's Hot Garden Fresh Salsa 
Date: Wednesday, January 21, 2009 10:44 AM

Puzzlers: Chi Chi's Hot Garden Fresh Salsa 

I found this on the internet. 
Timm in Oregon
To wit:

Everyone is wrong. I worked at Chi-Chi's for ten years. In the beginning they did 
everything from scratch, but by the end they were doing "fast prep" with spice packets 
to aid in consistency. 

Mild salsa is not made with stewed tomatoes. It is equal parts of canned petite diced 
tomatoes and crushed tomatoes. Then you add diced, canned green chili's, diced onions, 
diced green onions, and any kind of taco seasoning pack will work. You may want to add 
a little more salt. This was a very mildly flavored, mostly tomato tasting salsa. 

If you make it like this it will come out:
 
1- 15 oz. can petite diced tomatoes 
1- 15 oz. can crushed tomatoes 
1 medium onion diced 
2 small cans of diced green chile's 
1 bunch diced green onions 
1 package of taco seasoning 
That's pretty much it. 

The original hot salsa, was almost the same except that it had canned pickled 
jalapenos diced up and added to it. That's all 

The fresh salsa that came around years later was very much fresh ingredients. 
People who think canned tomatoes were in this product are very wrong. The reason 
it had a saucy texture to it was because 1/3 of the ingredients were put in a 
blender with the seasoning and the lime juice. The main flavoring was the cilantro. 

The correct name for the salsa is Fresh Garden Salsa. 

I make it all of the time and people constantly ask me for the recipe. You won't 
get any closer than this: 

15 Roma (Plum) tomatoes- fresh. Dice (always this kind of tomato-because of the texture) 
1 bunch of cilantro including stems-chopped fine with food processor, mini chopper or 
knife if you have to. 
1 large onion diced 
2 fresh serrano peppers (habaneros will be too hot, jalapenos too mild) 
3 cloves of garlic peeled 
1 bunch green onions chopped (green and white parts) 
2 limes or about 1/4 cup of lime juice (microwave the limes for about 30 seconds to 
get more juice and then roll them on a cutting board before cutting and squeezing them) 
1 tbsp salt 
3 tbsp. cumin 
1 tbsp chili powder 
1 tbsp garlic powder or granulated garlic 
1 tsp pepper 
1 tsp. sugar 

After dicing tomatoes, put about 1/3 of them in a blender with the serrano peppers, 
garlic, lime juice and all of the spices. Blend them until it is a pinkish orangish 
looking thick liquid...it looks pretty gross. Mix it back into the rest of the ingredients. 

One thing-tomatoes have different textures at different times of the year. For instance 
the tomatoes right now are very "mealy" and when you diced them they are almost spongy 
feeling. When this happens, you may need to add a little water to the recipe which in 
turn you may have to bulk up the spices a tiny bit. Let the recipe set for a few hours 
in the refrig. before you determine this...we always struggled with this when the tomatoes 
were bad. Good luck and let me know if you have any other questions.  

More Chi Chi's Recipes


Camp Spaghetti

----- Original Message ----- 
From: David
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 20, 2009 3:50 PM

> I'm searching for a camping recipe for pasta.  After cooking spaghetti al 
> dente, you tossed it in a bag with raisins, pine nuts, and three spices. I 
> can't remember what the spices were, but common ones found in any 
> supermarket.
>
> Thanks in advance for hunting!
>
> David

Hi David,

Sorry, I didn't have any luck. I need the name of the recipe to have a chance of success.

Try this site for camping recipes: Camp Recipes

Phaed


Keyboard Symbols

----- Original Message ----- 
From: Patti
To: phaedrus@hungrybrowser.com 
Sent: Saturday, January 17, 2009 11:06 PM
Subject: symbol help

Good Evening Uncle Phaedrus,

Could you help direct me to a web site that list how to type symbols?
Example: if you hold down the alt key and type 248 the degree symbol
appears. Where can I go to find more?

Thanks for you help !

Patti

Hi Patti,

Well, you don't need a website, it's right there in Windows. It's called a "character map":

From the Start Menu, choose Programs - Accessories - System Tools - Character Map. In the Character Map, you can find symbols by choosing different fonts. Just Click on the symbol you want, click "Select", then click "Copy". Go back to the program in which you want to use the symbol, place the cursor at the place in which you want to insert the symbol, and from the Edit menu, choose- Paste. If you're using a lot of symbols, you can keep the Character Map window open and minimized as you type. If you'd rather use the "alt +" codes, highlight a character on the map and look in the lower right hand corner. Note that the codes given for the same symbol may be different. I use "ALT + 241" for , but the map gives "ALT + 0177" for , and I use "ALT + 248" for , but the map gives "ALT + 0176" for . No matter, they both work.

If you'd rather have something that you can print out, see here: Alt Codes

Phaed


Chili Bake

Here's another budget recipe.

New  Mexico  Hamburg - Chili  Bake

1 lb. ground beef
1 med. onion, chopped
2 cans cream of chicken soup
1 (12 oz.) sour cream
1 can (5 1/2 oz.) evaporated milk or reg. milk can be used
1 (4 oz.) can green chili
12 flour tortillas (6 inch size, cut in fourths)
1/2 lb. Longhorn cheese, shredded

Crumble beef into skillet.  Add onion.  Cook over moderate heat until 
hamburger is done. Combine soup, milk and chilies.  Mix until smooth. 
Combine beef and soup mixtures. Cover bottom of greased pan, 9 x 13 inches 
with half the tortilla quarters.  Scoop half of the hamburger mix over 
tortillas.  Arrange remaining tortillas on top.  Spoon on remaining 
hamburger mix.  Sprinkle top with cheese.  Bake uncovered in oven at 
350 degrees about 30 minutes.

""


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