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Tom Yum Kung

----- Original Message ----- 
From: Sandra
To: phaedrus
Sent: Monday, February 02, 2004 10:17 AM
Subject: Tom Yum Kung

> Is this the soup they serve in Thai restaurants that is clear?
> It is known as the house
> I want to make it at home and can't seem to find the receipt.
> The "House soup" does not have prawns in it.
> It is a sweet clear base with mushrooms and noodles and green parsley (I
> think)
> Can you help.
> Sandra

Hello Sandra,

Well, tom yum comes in shrimp or chicken or mushroom varieties. Sounds like you want the mushroom. See below


tom yum (hot & sour soup)

2 pounds fresh mushrooms (or other ingredient) cut into convenient
 spoonable size pieces...

 2 stalks of lemon grass, bruised (this isn't eaten, but is an essential

 2 "kaffir" lime leaves (use lime zest if you can't get it)
 2 coriander [cilantro] plants, chopped.
 10-15 prik ki nu (birdseye chilis) thinly sliced.
 2-5 dried red chilis.
 the juice of 3 or 4 limes
 2 or 3 tablespoons of sliced bamboo shoots or coconut shoots
 2-3 tablespoons of fish sauce.
 1-2 tablespoons "chilis in oil"
 The fresh chiles should be bruised in a mortar and pestle. The dried
 chilies should be heated first, then crumbled into the fresh chilies.
 Beat the lemon grass with the grinder of the mortar and pestle (it's
 called a 'sa' in Thai, I'm never sure whether it is the mortar or the
 pestle in English...) or the back of a cleaver.

 Heat about 3 cups of water to boiling point, add all the ingredients,
 and stir constantly until cooked (it doesn't take long for mushrooms,
 longer for chicken or shrimp, and longest for beef).

Mexican Pork Cracklings

----- Original Message ----- 
From: Mark
To: phaedrus
Sent: Monday, February 02, 2004 12:41 PM
Subject: mexican pork cracklins

> hello phaedrus!please help, i am looking for a recipe on chicharons
> mexican style that i order at local restaurants here in north texas.
> They are soft, almost the consistency of menudo,mostly spicy, please help!
> Mark In Texas

Hello Mark,

The only chicharon recipes that I can find are the ones below.


Pork Cracklings

List of Ingredients

2 lbs. pork rind, cut into 1-inch squares
3 cups water
1 tbsp. salt
1 cup vegetable or corn oil


Boil cut pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked pork rind and bake at 300 degrees for 3
Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.


1- A piece of pork skin about 1 to 2 pounds. ( You can usually find pork
skin at supermarket or at your butcher.) 2- One half cup of sofrito. 3- Salt
and pepper to taste. 4- Four tablespoons of oregano.


1- Wash pork skin in cold water. 2- Place pork skin in a large pot and cover
with cold water. 3- Add sofrito, salt and pepper and oregano. 4- Bring to a
boil and then lower heat and allow to simmer. Cook for about one hour or
until tender. 5- Remove from pot and allow to drain. 6- Place into a
roasting pan and put into a preheated oven at 350 degrees. 7- Roast for
about 2 ½ to 3 hours or until you see that it has become nice and
crispy. 8- Remove and allow to cool.


Some people prefer to deep fry the Chicharon. We have found that there is
less of a mess doing it in the oven. The result is just as good. You can
also break it up and eat it as a snack.

Conch Fritters

----- Original Message ----- 
From: "Kim" 
To: phaedrus
Sent: Monday, February 02, 2004 2:50 PM
Subject: conch fritters

> Uncle Phaedrus
> I was wondering if you could get for me the recipe for Margaritaville's
Conch Fritters and the sauce they serve them with.   I live 4 hrs from the
nearest Margaritaville so I was hoping to make them at home.
> Thanks
> Kim

Hi Kim,

Sorry, no luck with the Margaritaville conch fritters or sauce recipe. Below is another conch fritter recipe from a Key West Restaurant.


Alabama Jack Conch Fritters

1 pound conch, chopped
2 eggs
3 1/4 cups all-purpose flour
1/2 green pepper, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon baking powder
1/2 teaspoon old bay seasoning
1/2 cup beer (your choice)
oil for deep-frying

Combine conch and next 8 ingredients. Add 1/2 cup beer and mix thoroughly.
Refrigerate for 2 hours. Bring the oil to 350 degrees. Drop conch mixture by
heaping spoonfuls into hot oil. Add 1 fritter at a time. Fry only 6 at a
time. Fry for about 5 minutes or until golden brown and light. Drain and
serve on a bed of lettuce with your favorite fritter dipping sauce.

Chinese Meatloaf

----- Original Message ----- 
From: "Connie" 
To: Phaedrus
Sent: Tuesday, February 03, 2004 10:56 AM
Subject: Chineesy Meatloaf?

Hello!  What a good website you have!  There is a recipe I have been
searching for and am not able to find it anywhere.  It used to appear on
cans of the Chun King chow mein noodles (the dry ones) but I haven't seen it
for a long time and I lost the recipe!  The name was "Chineesy Meatloaf" and
it used the Chun King dry chow mein noodles in the recipe - it was the best
meatloaf I have ever tasted.  I even tried e-mailing the Chun King people
but haven't heard anything back from them for awhile. . .can you help?!

Thank you!

Hello Connie,

Could this be it?


Chinese  Meatloaf

 Ingredients :
 1 lb. hamburger
 1 (10 3/4 oz.) can cream of mushroom soup
 1 (10 3/4 oz.) can cream of chicken soup
 3 tbsp. soy sauce
 1 c. chopped celery
 1 c. chopped onion
 1/2 c. uncooked rice
 Chow mein noodles

 Preparation :
    Brown meat and drain; add all other ingredients.  Bake, covered
 for 1/2 hour at 350 degrees, uncovered and sprinkle with chow mein
 noodles.  Bake another 1/2 hour and serve with noodles.

Chocolate Gravy

----- Original Message ----- 
From: "Pamela" 
To: phaedrus
Sent: Tuesday, February 03, 2004 3:08 PM
Subject: Chocolate Gravy

> Hello,
> First off you have an awesome site!!  When I was
> little my mom use to make a chocolate gravy for our
> breakfast and I have not been able to find a  recipe
> like it.  She has been gone now for almost 10 years so
> I can not ask her. I would like to make some for my
> kids, but I have not been successful at it making it
> or finding it.  All I remember is that she used cocoa
> in it, and it had a sweet flavor to it.  If you could
> find something close to it that would be really cool. 
> Thank you for all the time you have put into your web
> site.     Pamela

Hi Pamela,

See below for four recipes.


Old  Fashion  Chocolate  Gravy

 Ingredients : 
 2 heaping tbsp. flour
 1/2 tsp. salt
 1 egg
 2 1/2 - 3 tbsp. cocoa
 2 1/2 c. milk
 1/2 c. sugar (sweeten to taste)

 Preparation : 
   Beat the egg, salt, cocoa and sugar together.  Pour milk in
 gradually, then pour little of this in the flour and mix gradually
 until all is mixed.  Cook over medium heat until thick.  Eat with
 Chocolate  Gravy

 Ingredients : 
 1 1/2 c. sugar
 2/3 c. cocoa
 1/4 c. flour
 Sprinkle of salt
 3/4 to 1 c. milk (can milk and water combination)

 Preparation : 
    Combine dry ingredients, add milk stirring constantly.  Bring to
 a boil over medium heat, let boil for 2 minutes or until thickened. 
 Serve over hot buttered homemade biscuits.
 Chocolate  Gravy

 Ingredients : 
 2 c. milk
 2 heaping tbsp. cocoa
 2 heaping tbsp. flour
 1 c. sugar
 1/4 c. butter

 Preparation : 
    Melt butter in iron skillet.  Mix together cocoa, flour, and
 sugar and add to butter.  Then slowly add milk and cook until thick.
  Serve with hot biscuits and butter.
 Grandma's  Chocolate  Gravy

 Ingredients : 
 1 c. sugar
 1 c. milk
 1 egg
 1 tbsp. cocoa
 Dash of salt

 Preparation : 
    Combine sugar, cocoa and salt in skillet.  Mix egg into
 ingredients thoroughly. Place over burner and add milk gradually. 
 Cook over burner and add milk gradually.  Cook over low heat until
 thickens, about 10 minutes.  Serve over hot biscuits.  This makes a
 good quick dessert.  


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