Sent: Friday, February 01, 2013 12:24 AM
Subject: Asian eggs
Really like the hungry browser site and have been lurking for years searching the archives for inspiration.
Off and on over the years I’ve tried to find a recipe that was made for me about 40 years ago.
It was scrambled eggs with so many spices/herbs that they were green scrambled eggs cooked in a wok with clarified butter or ghee.
Served simply with buttered toast and condiments.
The condiments were Asian and the one I remember best was a white or greyish hairy worm looking thing but think is was from a tree or...
Another of the condiments was sliced cherry tomatoes. There were several other condiments but they have faded in my memory.
You would eat the eggs, toast and condiments till your mouth warmed up.
When the heat was to your limit you would have a slice of the cherry tomato and it was like putting an ice cube on your taste buds.
Then you could start with the eggs, toast and condiments all over again and repeat the process.
The person that made this is long gone but I suspect it may have been a Nepali recipe or that region as I recall he had been in that area prior.
It would be fantastic to try this meal again.
Thank you, Oscar
The eggs sound like Nepalese curried scrambled eggs. I didn’t find any mention of the condiments. See these sites for recipes:
As I was reading the description of what he ate, it reminded me more of Thai Green Curry Scrambled Eggs, which I've had with and without meat.
Here is the recipe I've used, except I add more chilies......
Jim in Oklahoma
Thai Scrambled Eggs in Green Curry
2 Tbs. Light Sesame 0il *
1/2 cup chopped Shallots
2 Garlic Cloves, crushed
2 tsp. freshly grated Ginger
1/2 tsp. Cumin
1 cup chopped fresh Cilantro, divided *
2 Green Thai Birds Eye Chili Peppers, diced OR 1 Serrano Pepper, diced
1 1/4 cups Coconut Milk
4 fresh Kaffir Lime Leaves, chopped *
1 cup Thai Green Curry Paste, divided *
1/2 lb. ground lean Pork or Chicken (optional)
1 Tbs. Sugar
6 large Eggs, lightly beaten
2 Tbs. Fish Sauce (Nam Pla), or to taste *
1/4 Turmeric Powder
1/4 tsp. Cayenne Pepper, or to taste
1/2 tsp. Black Pepper, or to taste
1/2 tsp. Salt, or to taste
1/4 cup Sweet Basil Leaves
1/4 cup chopped Red Hot Pepper for garnish *
1 cup chopped fresh Tomatoes
1/4 cup Lime Juice
1/4 tsp. Salt
1. Put the tomatoes, lime juice, and salt in a small shallow bowl and mix well. Cover and place in the refrigerator for 30 minutes.
2. Heat the light sesame oil in a large skillet, and sauté the shallots, garlic, ginger, cumin, half the cilantro, and the birds eye
or Serrano pepper, until the shallots are translucent. Put 1 cup of the coconut milk, kaffir lime leaves and 3/4 cup of the green
curry paste. When it boils add pork or chicken (if using), and the sugar. Cook for 7-10 minutes, Remove from the heat.
3. Put the eggs. fish sauce, turmeric, cayenne, the remaining cilantro, curry paste, and the coconut milk, and stir well. Heat the
butter over medium heat in another large skillet, and when hot, add the egg mixture, and let sit for 1 minute. Begin to scramble the
eggs for another minute, until soft scrambled, adding the salt and the peppers or fish sauce, as needed.
4. Add the green curry mixture from the other skillet, the basil leaves, and simmer for 5 minutes. Taste and add more salt, the peppers
or fish sauce to taste.
5. Garnish with the red pepper and serve with the marinated tomatoes on the side.
You can add more garnishes, or Thai condiments if desired
Sent: Friday, February 01, 2013 4:54 PM
Looking for a recipe from Potatoe Buds box @ 1990 for mashpotatoes, chicken and broccoli casserole.
Sorry, there is no good way to search for “back of the box” recipes.
Below is the closest I found to your description.
Cheesy Potato Chicken Bake
Mashed potatoes (enough for 8 servings) - Potato Buds
1 c. shredded Cheddar cheese
4 c. cut up cooked chicken
1 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
1 (10 1/2 oz.) can chicken gravy
1/4 tsp. pepper
1 c. dry Potato Buds
1/2 c. sour cream
Heat oven to 350 degrees. Prepare mashed potatoes as directed on package for 8 servings. Stir in 1/2 cup cheese.
Spread in ungreased rectangular pan. Mix chicken, broccoli, gravy and pepper. Spread over potato mixture.
Mix remaining ingredients and drop by spoonfuls onto chicken mixture. Bake uncovered 30-35 minutes.
Let stand 10 minutes and serve.
Sent: Friday, February 01, 2013 10:55 AM
Subject: Pizza recipe from 70s
Looking for pizza recipe using hot roll mix and spaghetti sauce mix for crust. It was a deep dish pizza with a layer
of cottage cheese. It was a favorite but I have lost the recipe. I hope you can help.
Deep Dish Pizza
1 lb. ground beef
8 oz. tomato sauce
1 env. dry spaghetti sauce (save 1 tbsp. for crust)
1 pkg. Pillsbury hot roll mix
1 c. warm water
12 oz. cream style cottage cheese
1/4 c. Parmesan cheese
4 oz. Mozzarella cheese
Grease 13"x9" pan. Brown meat, drain off fat. Add 1/4 cup water, spaghetti sauce and tomato sauce. Mix and simmer.
Prepare hot roll mix according to directions. Add 1 tablespoon spaghetti mix. Press roll mix in pan. Press around edges, also.
Layer cottage cheese, meat, Parmesan cheese. Bake at 400 degrees for 25 to 30 minutes. Sprinkle with Mozzarella cheese and let melt.
Let pizza set a few minutes before cutting.
Sent: Saturday, February 02, 2013 2:11 PM
Was just sitting here--as the clouds move in for the possibility of "light snow, little accumulation"--sitting shelling and eating
filberts and almonds, and I wondered: "Are these nuts viable, in that if I planted them, I'd get a seedling?" Nut season is waning
at my local store that stocks bins of loose nuts, and soon there will none to resupply my nut bowl until next fall. No, I don't want
a nut orchard; I just was curious if commercial, raw, in-shell filberts, almonds and walnuts are still alive in the germinable sense.
I gathered a number of black walnuts some years ago and a year or so after I stored them I threw some out for the local squirrels who
must have buried them here and there and then forgot them (or died before retrieving them) and two seedlings came up in my back yard.
Some of this harvest of black walnut seeds yet remains in my dry basement (they are a trial to shell), and when opened, still taste
fine and look as always. But are they alive when I shatter the shell, extract the meat and crunch it? This is NOT a case of moral
qualms akin to dropping a lobster in boiling water. Curiosity on the length of viability of nuts. I know that acorns and chestnuts
have a short shelf-life life, being "wettish" seeds, but the firm, dryish and unroasted nut ("No peanuts need apply")?
Been a while since I heard from you. Hope you are well.
Regarding the nuts, it’s uncertain. You might have to actually try it to see as far as individual lots of nuts go.
The references that I found make a difference between “viable” and “sproutable”. There is a fine line there.
They say that “viable” means “alive, but won’t sprout” and “sproutable, of course, means they’ll sprout if planted
and/or watered. These days, the USDA requires that most nuts be washed, and some are actually heated to boiling or
even pasteurized. However, this doesn’t make them “cooked” or “roasted” according to the law, so they can still be
labeled “raw”. They are usually heat dried after washing, and in many cases the amount of heat used may be enough
to render them unsproutable. The information is somewhat conflicting, though.
This site says the USDA requires almonds to be pasteurized because there was a related salmonella outbreak a few
years ago. However, if you look around the web, you can find “sproutable almonds” for sale, even on Amazon.
This site has nut-by nut information and discusses “viability” vs. “sproutability”:
There is a nice chart here that shows viability and sproutablity of different kinds of nuts.
It appears, from what I read, that commercial filberts and walnuts are not usually sproutable, although they may be
“viable”. As for almonds, I’d say if the label just says “raw” and doesn’t say “sproutable”, then it’s pretty iffy.
The length of time the ones labeled “sproutable” would remain sproutable would vary according to age when purchased
and on storage conditions, I’d say. For almonds stored at 70°, it’s supposed to be one year.
This site says ”hickory nuts and black walnuts remain viable after two years or more in storage.” This would refer
to the ones you said you gathered and stored, not necessarily to commercial nuts that have been processed. This length
of time, 2+ years, might also apply to filberts and walnuts if you gathered them yourself, but not to commercially
This site has some info in the notes at the bottom:
Note that what some people call “sprouted” almonds may not really be sprouted. They may just be “soaked” – no germination
occurs and no root tissue is formed.
Hope the answer to your question is in there somewhere.