|
----- Original Message -----
From: MAlexa
To: phaedrus
Sent: Wednesday, January 10, 2001 09:06
Subject: Request
>
> Thank you send me recipes prior:::
> Would like recipe for Cajun Boiled Peanuts.
> Also where can I find snack Rye Crackers??
>
> Thank you
Hi,
Below is the only recipe I could find for Cajun Boiled peanuts. Zatrain's
Crab & Shrimp boil should be in either the spice section or in the fresh
seafood section of your supermarket.
You should be able to find rye crackers in the cracker section of your
supermarket.
I don't know where you are located. Hopefully you can find these products in
your supermarket.
Phaed
Cajun Boiled Peanuts
Ingredients :
2 lbs. fresh raw peanuts in shells
3 tbsp. salt or to taste
Zatrain's Crab & Shrimp Boil
1 TBSP ground red pepper (optional)
1 cup sliced jalapeno peppers (optional)
Preparation :
Wash peanuts well. Place them in a huge cast iron pot or
the biggest pot you have. Pour in enough water to almost
fill the pot. Add salt and stir. Cover and cook over high
heat. Bring to a rolling boil. Put in the bag of Zatrain's
Crab & Shrimp Boil (leave it in the bag.) If you want them
a little more spicy, add the tablespoon of ground red pepper.
If you want the peanuts really hot, you can also add the 1 cup
of sliced jalapeno peppers. Reduce heat only enough to prevent
water from boiling over. Add water as needed to keep peanuts
under water. When adding water, increase heat to high until
peanuts are boiling again. Boil for 3 1/2 to 4 hours.
Test to see if they are done by spooning out a peanut, cooling
briefly, opening the shell and biting into one. Boiled peanuts
should be soft, not crunchy or hard. Drain, rinse well and cool
slightly before serving. Store in plastic bags in refrigerator
or freezer.
----- Original Message -----
From: Helen
To: Phaed
Sent: Friday, January 12, 2001 12:54
Subject: Pickled eggplant
Dear Phaed: You are such a good sleuth that I am convinced you
can find a recipe/recipes for Pickled Eggplant!
Thank you.
Helen
Hi Helen,
Sure can, Below are several. The one called "mukdoos" looks especially interesting...
Phaed
Pickled Eggplant
Ingredients :
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
Preparation :
In large bowl, slice 3 eggplants (without skin).
Place in colander, sprinkle with salt and layer between
paper towels. Put a heavy bowl on top. Set aside for
2 hours. In large bowl combine 3 cups of white vinegar
with drained eggplant and leave overnight. Next morning,
wring out each slice twice and cut into strips. Put in
large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar,
1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery
stalks chopped, 2 large red peppers diced and a dash of
oregano (optional). Mix well and put into Mason jars and
refrigerate. Lasts 2 to 3 months.
----------------------------------
Pickled Eggplant
Ingredients :
3 eggplants
3 c. white vinegar
1/2 c. oil
1/2 c. wine vinegar
1/4 c. white vinegar
3 cloves garlic, minced
2 stalks celery, chopped
3 red peppers, chopped
Preparation :
In large bowl, slice eggplant (without skin) and layer
between salt. Pour 3 cups of white vinegar over eggplant
and leave overnight. Wring out each piece twice - slice
into strips. Put in large mixing bowl and add 1/2 cup oil,
1/4 cup white vinegar, 1/2 cup wine vinegar. Add garlic,
celery and peppers. Mix well, put in glass jars and refrigerate.
----------------------------------
Mukdoos (Pickled Eggplant)
Ingredients :
2 1/2 lb. sm. Italian eggplant (2 1/2 to 3 inches in length)
Salt
1 lb. ground walnuts, coarsely ground
Oil
1 clove garlic per eggplant (1/2, if large)
2 oz. vinegar
1/4 c. beet juice
Preparation :
This recipe will yield about 1 quart. Boil eggplant until
slightly tender. DO NOT OVER COOK. Drain, run cold water
over it to prevent further cooking. Slit each eggplant on
the side just enough to fill in the walnut and garlic stuffing.
Let this drain for several hours. Fill each eggplant with one
piece of garlic, rub inside and outside with salt; stuff with
the walnuts and place in the jar. Cover with oil, vinegar and
beet juice. Ready to serve in 8 days.
----------------------------------
Pickled Eggplant
Ingredients :
Eggplant
1 qt. wine vinegar
Red pepper flakes
Pieces of garlic
Olive oil
Oregano
Preparation :
Dilute vinegar with half water. Put in red pepper flakes.
Bring to a boil, put in peeled eggplant slices and boil a
few minutes, drain and cool. In a jar put a little olive
oil, then eggplant, garlic, oregano until jar is filled,
let stay a week and store.
----- Original Message -----
From: lou
To: phaedrus
Sent: Saturday, January 13, 2001 16:59
Subject: questions
> can you explain the shakespeare/bacon cypher in plain english?
>
> lou.
Hello Lou,
Certainly.
Over the years, many people have thought that the individual known as
William Shakespeare was not intellectual enough or was too rustic to have
written the plays attributed to him. They thought that the plays must have
been written by someone of the intellectual caliber of Sir Francis Bacon,
who was a contemporary of Shakespeare. Now, since Bacon was a cipher expert,
they felt that if he had actually written the plays, then he must have
imbedded clues in "Shakespeare's" plays that revealed himself as their true
author. Therefore, many individuals have spent a lot of time trying to
"decipher" the plays and find these clues. There is no single Shakespeare -
Bacon cipher, because each of these individuals had his own idea as to what
the cipher was. Many of the ciphers they tried actually revealed the name
"Bacon" in Shakespeare's plays, spelled many different ways and
forward/backward/sideways. However, if you take these same ciphers and apply
them to the "Wizard of Oz", you will find the name "Bacon" repeated many
times in that text also. So... either there is no real Shakespeare - Bacon
cipher, or else no one has decoded it correctly as yet.
For more on this subject, check these web sites:
https://www.clark.net/pub/tross/ws/bacpenl.html
https://home.att.net/~tleary/
https://www.fbrt.org.uk/pages/rose/rose-cipher.html
https://www.sirbacon.org/newpage.htm
https://www.uwgb.edu/dutchs/pseudosc/hidncode.htm
Phaed
----- Original Message -----
From: Stephanie
To: phaedrus
Sent: Wednesday, January 10, 2001 21:35
Subject: history of yeast
> What is the history behind yeast goods in the bakery?
Hi Stephanie,
These two articles should give you some information:
Ancient history of yeast
History of yeast in America
Phaed
----- Original Message -----
From: lou
To: phaedrus
Sent: Saturday, January 13, 2001 16:57
Subject: questions
> how do i stop my male red eared slider from thinking that it's
> perching rock is a female red eared slider?
>
> lou.
Hello Lou,
Buy him a female. Even turtles need mates.
For more red eared slider turtle tips, try these sites:
https://www.tpwd.state.tx.us/nature/wild/reptiles/slider.htm
https://www.sonic.net/~melissk/reslider.html
Phaed
|
