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----- Original Message -----
From: Sheree
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 27, 2009 3:32 PM
Subject: Banana cake recipe request
Thank you for taking this email request. I am looking for the recipe for the
banana cake and frosting sold at the ZCMI bakery in Salt Lake City.
Thank you!
Sheree
Hello Sheree,
There is a banana cake recipe in the Salt Lake Tribune article about ZCMI recipes:
Cuisine Quest: Looking for the secret cache of ZCMI recipes?
Phaed
----- Original Message -----
From: Sheree
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 27, 2009 3:31 PM
Subject: Recipe request
I am looking for the recipe for Apple Brown Betty and sauce that was made in the Tiffin Room
at the old ZCMI building in downtown Salt Lake City. I have looked and looked to no avail.
Thank you.
Sheree
Hi Sheree,
Sorry, I had no success with this.
Phaed
----- Original Message -----
From: francesca
To: Phaedrus
Sent: Tuesday, January 27, 2009 8:07 AM
Subject: Re: Hi
Hi, the title they had was Parigini but i have never heard of this name of cookie.
I know it has flour, sugar, coloured cheeries and walnuts.
Thanks,
Francesca
Hello Francesca,
Sorry, I had no success with this: "a puff pastry with a layer of cream and a layer of rum soaked cake and more
layers topped with the puff pastry and powdered sugar."
Phaed
2013 Update: Message boards posts indate that this is a pastry rather than a cookie, and it is also known as "zupetta o diplomatico."
Recipe in Italian (with photos) here: Zuppetta o Diplomatico
----- Original Message -----
From: Frank
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 27, 2009 7:03 AM
Subject: plaza cafe
This has got to be a hard one, so many people have tried to track down this recipe, I cant tell
you how many people you would make happy if it could be found !
The Plaza Cafe, upper brook street Manchester , England, ceased trading due to retirement in
the early nineties, and had traded for over twenty years, set close to Manchester Unniversity,
medical school etc etc had fed a battalion of under graduates for several decades, many had
spread across the globe, i personally met several in central africa whilst in he mining industry,
The Main dish, Chicken Biriyani, several strengths, Hot, Killer, Charlie's Special, and the Suicide .
If you could eat a whole Suicide, you could eat for free all week, ( many students did this )
The owner 'charlie' was east african, i think somali, and the food was cooked up in huge steel
drums in the back yard believe it or not no one got ill, also as you sat down in charlie's (the plaza)
immediatly you were served with pappadoms, red onion, and chutney, plus a pint of water, service was
swift, and the price very cheap, packed with students, teachers, drunks, taxi drivers, open all night,
but the taste... amazing, not found anywere , and i have not been able to replicate after years of
trying, i know its a tall order, but someone out there must know how he did it..
Best regards Frank
Hello Frank,
Very Interesting. Wish I could help, but all I found was raves about this place. No recipes. Sorry.
I'll post this on the site and maybe someone will help.
Phaed
This person is trying to recreate it: Dwelling
Message board about it here: Manchester
----- Original Message -----
From: "Joe"
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 27, 2009 3:07 PM
Subject: roast turkey and dill pickle
> Hi
> During the holidays I had Roast Turkey at a friends home. There was a
> minor disconnect when the cook discovered that there were no Dill
> Pickles to put in the roasting pan. It seems that it was family knowledge
> that you just couldn't make turkey gravy unless two dill pickles had been
> in the pan while the turkey cooked. A mother and her daughter had never
> done it any other way. Like other similar traditions they didn't know
> why. Could you help me figure out why? I cant seem to find it on the web
> as a roasting recommendation any where but if this family is so committed
> to this other are as well. The family was originally from Finland but the
> daughter is probably at least third generation US. The family lived in
> the north central US ( Wisconsin or Minnesota ) before moving to Southern
> California years ago. Aside from the dill pickles in the pan the
> roasting process was unremarkable. A recipe would be helpful, an
> explanation would be wonderful.
>
> Thanks,
>
> Joe
Hello Joe,
Sorry, I could not find anything about this anywhere. I have a Finnish cookbook,
but there's no mention in it of using dill pickles in roasting poultry of any kind.
Phaed
From: "Karen"
To: phaedrus@hungrybrowser.com
Subject: Turkey Roasted with Dill Pickles
Date: Tuesday, December 02, 2014 1:50 AM
Hello,
I discovered your site today when I was looking for a recipe, but a
different request caught my eye. In 2009, someone wrote you and asked you
if you knew the reason why someone would roast a turkey will dill pickles
in the bottom of the roasting pan.
LINK: https://www.hungrybrowser.com/phaedrus/m0211W09.htm#5
I thought it was fascinating, so I launched a search of my own. I couldn't
find a recipe with turkey, however I did find one for a roast. It actually
calls for any roasting meat, so I guess there isn't a reason it couldn't be
turkey. In the "notes" at the top of the recipe, the contributor says that
it's her Polish grandmother's recipe (so not Finnish), but I still think
it's interesting that they use the pickles! They say that it's the flavor
you are going for and that the vinegar from the pickles helps to tenderize
the roast.
You can view the recipe here:
Dill Pickle Roast
- Karen
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