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Corn Salad or Mache

----- Original Message ----- 
From: "Luc" 
To: "phaedrus" 
Sent: Tuesday, February 10, 2004 10:25 AM
Subject: grower of corn salad in north america

Hi uncle,

I am looking for corn salad growers in north america. I know that there is a
few growers in California. Could you send me their address or name ?


Hello Luc,

This salad green is known by several names, including corn salad, mache, lamb's lettuce, field salad, and field lettuce. It's scientific name is "Valerianella locusta", and it's in the valerian family. In the United States, the name that's emerging as a preference is "mache." It's grown and marketed as a "specialty produce".

Here's a list of sites relating to growers and distributors of this green. Look for it as "mache", not as "corn salad."


Mickey Spillane

----- Original Message ----- 
From: Polly
To: phaedrus
Sent: Tuesday, February 10, 2004 11:02 AM
Subject: Mickey Spillane

Can you find for me a complete listing of books written by Mickey Spillane.
I under-stand that he is coming out with a new book shortly. I am a collector 
of his books but in this particular article it mentions that he has written 
and I'm don't remember the exact figure but something like 58 books which 
means that I have a long way to go to collect all of them.  I don't have a 
clue as to how to find out the titles.  Could you find me a list of these 
58 books?



Hi Polly,

See these sites for Mickey Spillane bibliographies:

Fantastic Fiction

Thrilling Detective



Japanese Golden Prawn Sauce

From: "Eric" 
To: phaedrus
Subject: Japanese Golden Prawn Sauce
Date: Wednesday, February 11, 2004 3:27 AM

Hi there Uncle Phaedrus,

Just thought I'd send this recipe through to you to supplement your 
section on it.  It's actually called Sakura sauce and it's absolutely 
great on seafood. 

 - Eric
 Sakura Sauce  

3 Egg Yolks 
1 Egg 
1 litre Vegetable Oil 
1 Tbsp White Pepper 
1 Tbsp salt 
Soy sauce to taste (approximately 5-6 tablespoons)

1.	Put egg and yolks in a 1 litre glass container.
2.	Add a little oil, begin beating with whisk.
3.	Slowly add the rest of the oil while whisking.
4.	Add pepper, salt, and soy sauce to taste, mix.

Additional Notes
Be careful to add the oil very slowly. If too much is added at once, 
the mixture will separate and be wasted. You can tell the mixture has 
separated when it does not look smooth and creamy like mayonnaise.
Using a blender will often destroy the sauce - whisk it by hand instead.
This sauce goes very well with any type of seafood.  Cook the seafood 
until nearly done, then flip and cover with sauce.

Blueberry Salsa

----- Original Message ----- 
From: "FRAN" 
To: phaedrus
Sent: Tuesday, February 10, 2004 10:06 PM
Subject: Blueberry Salsa

Recently saw a TV show about blueberry salsa made somewhere on the East
Coast.  I would very much like to find a recipe so that I could make it
myself.  Will very much appreciate any information you may find.
Thank you very much.

Hello Fran,

See below.


Blueberry Salsa--New York Times
Categories:   Condiments - Spreads

Yield: 4 servings

2  c  Blueberries, cleaned
1/2  md  Red onion, diced small
2    Jalapenos, seeded & minced
1    Red bell pepper, diced
3  tb  Cilantro, chopped
1/4  c  Lime juice
1  ts  Kosher salt

Coarsely chop 1 1/2 cups blueberries. In a bowl, combine the chopped and
whole berries
and the remaining ingredients. Let stand 1 hour.


----- Original Message ----- 
From: "Elizabeth" 
To: phaedrus
Sent: Tuesday, February 10, 2004 3:28 PM
Subject: nonpareils

Hey phaedrus,

I'm actually trying to figure out why those chocolate candies are called
nonpareils, and I came across this message on your website.
Do you know?

Hello Elizabeth,

Well, I didn't find an encyclopedia entry saying something like 'nonpareils' were so named by Jacques Levac, who created them in 1766 for a cake he served to Louis XV...

However, I didn't really expect to. Things that are named in such a tidy manner and which we know in detail the circumstances of their naming are the exception, not the rule.

Let's look at "nonpareil":

In French, "nonpareil" means something "without equal." In other words, something that's so good that there's nothing else in it's class.

The online Merriam Webster Dictionary gives three definitions for "nonpareil":
1) an individual of unequaled excellence
2a) a small flat disk of chocolate covered with white sugar pellets
2b) sugar in small pellets of various colors

I'll add another one that I found while searching. There is a small, brightly colored bird, a finch, that is called a "nonpareil."

So, I'll speculate that our "nonpareil" originally referred to the tiny sugar pellets only. They were "unequaled" as a pastry decoration to French chefs. Then, after someone began putting these sugar pellets on small discs or buttons of chocolate, the so decorated chocolates, or "chocolates with nonpareils" became known simply as "nonpareils" themselves. I think the pellets came before the chocolate because chocolate is rather a late-comer to the candy scene.



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