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----- Original Message -----
From: "Carol"
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 24, 2010 3:31 PM
Subject: paprika beef palacsintas
I'm looking for a recipe which appeared in the February 1975 issue of
Sunset Magazine. The recipe is called paprika beef palacsintas. I
saved pages 117/118, however, it appears as though page 119 has gone
missing. That page contains the instructions on how to assemble the
recipe. I would really appreciate it if someone can give me some
information on how I can locate the original recipe now. Thank you
Carol
Hi Carol,
I had no success locating this recipe. I'll post it.
Phaed
----- Original Message -----
From: jon
To: phaedrus@hungrybrowser.com
Sent: Wednesday, January 27, 2010 8:26 PM
Subject: recipe request
My handle is my real name. I used to go to this barbecue place in
Culver City, California called Stern's Barbecue. They had the best
sauce on the planet. The sauce would come hot in containers, and was
cooked with meat scraps from the carving table so it was very hearty
and incredibly tasty. You could make a sauce sandwich if you ran out
of meat! The place had a fire, and never rebuilt. Any chance you can
locate the recipe?
Hello Jon,
Sorry, I cannot locate any recipes from Stern's Barbecue. See here:
Roadfood
If those folks haven't been able to find the recipe, then I'd say it's a lost cause.
Phaed
Just a note on Sterns BBQ:
I grew up just few blocks from Woody's Alpine Burgers and not too far from
Sterns Barbecue. I knew Izzy (Isadore) Stern, some fifty plus years ago.
A home cook simply does not have the facilities to make a Sterns style sauce.
It is very involved and requires special equipment.
There is an episode of Diners, Drive-ins and Dives on the food network that
demonstrates what it takes to make a hearty barbecue sauce like Sterns.
I don't remember the episode name but Guy Fieri travels through some Southern
states, stopping at different BBQ joints. At one of the places, they show how
their BBQ sauce is made right along with the BBQ meats. It shows the use of
the drippings and cuttings from the meats.
Woody's Alpine Burgers were flame grilled burgers served open faced and you
went to a condiment bar for your toppings. One of which was chopped peanuts.
A true "Alpine Burger" always had chopped peanuts on it.
The picture of Woody’s Barbecue on ROADFOOD is NOT what the original "Woody’s
Alpine Burgers" back in the 1960's looked like. The original Woody’s looked
more like an Alpine Chalet and you could smell the smoke, from cooking the
burgers, all over the neighborhood.
Timm in Oregon
----- Original Message -----
From: Joanna
To: phaedrus@hungrybrowser.com
Sent: Wednesday, January 27, 2010 8:32 PM
Subject: Lost recipe for cranberry salad
Years ago I ate a delicious cranberry salad with chantilly cream at one of the
restaurants on the Biltmore Estate in Asheville, North Carolina. I don't remember
the name of the restaurant, but I it was in some converted stables there on the
estate. They gave me the recipe in the restaurant, but I have since misplaced it.
I can't remember if the cranberries were cooked briefly or if they were simply
blended or chopped in a food processor.
I recently ordered their cookbook "Biltmore: Our Table to Yours" hoping that
recipe would be in it. Alas, it wasn't. Any help you can give will be appreciated.
Joanna
Hello Joanna,
Sorry, I had no success locating this recipe.
Phaed
Andrea sent this:
I am writing in regards to the request for the Biltmore House cranberry salad
from January 2010. I have the cookbook Biltmore Estate Specialties of the House
(page112). I'm sure this is the recipe Joanna was looking for and it is served
at the Deerpark Restaurant on the estate grounds.
Cranberry Waldorf Salad with Chantilly Dressing
3 cups fresh cranberries, coarsely chopped
1 and 1/2 cups sugar
1 and 1/2 cups unpeeled, diced Red Delicious apple
1 and 1/2 cups halved, seedless green grapes
1 and 1/2 cups fresh orange sections (about 3 large)
3/4 cup chopped walnuts, toasted
1/2 cup whipping cream, whipped
1/2 cup mayonnaise
1 and 1/2 tablespoons powdered sugar
Combine cranberries and 1 and 1/2 cups sugar, stirring well. Place mixture in a
colander or sieve.
Place colander in a large bowl; cover and chill at least 8 hours.
Transfer cranberry mixture to a large bowl; discard liquid. Add apple, grapes,
orange sections, and walnuts to cranberry mixture, toss lightly. Spoon mixture
evenly onto individual salad plates. Combine whipped cream, mayonnaise and powdered
sugar; stir gently. Top salads evenly with dressing.
Yield: 6 servings.
Hope this helps!
Andrea
----- Original Message -----
From: Lynn
To: Uncle Phaedrus
Sent: Thursday, January 21, 2010 12:17 PM
Subject: Restaurant Recipe Request
Hello there.
I am in search of the recipe for Chocolate and Caramel Bread Pudding
served at the One Eleven Chop House in Worcester, MA. This heavenly
concoction is prepared with dark chocolate, warm caramel sauce, and
toasted walnuts. It is very different from other traditional bread
puddings in that it is baked in an almost mini tart shape and isn't
all bread chunks...seems more like a cross between a souffle and a
very light and airy French toast. I have searched and searched with
no luck at all.
Thanks for your help.
Lynn
Hello Lynn,
Sorry, no luck. That recipe does not appear to be available.
Phaed
The search engine registry indicates that someone has searched for this:
NORWEGIAN PANCAKES
3 eggs
3/4 c. milk
2 tbsp. sugar
1 c. flour
5 tbsp. melted butter
1/2 tsp. salt
Beat eggs until light. Add milk. Add remaining ingredients. Beat mixture
with egg beater. Put batter in pitcher and pour just enough on hot greased
round frying pan to spread paper thin. Brown on both sides. Spread with
butter and syrup while warm and roll up.
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