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2001

TODAY's CASES:

Cajun Peanuts

----- 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.
 

The Eggplant, Pickl'd

----- 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.  
  

Was Bacon the Bard of Avon?

----- 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:

http://www.clark.net/pub/tross/ws/bacpenl.html

http://home.att.net/~tleary/

http://www.fbrt.org.uk/pages/rose/rose-cipher.html

http://www.sirbacon.org/newpage.htm

http://www.uwgb.edu/dutchs/pseudosc/hidncode.htm

Phaed


Yeast

----- 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


The Riddle of the Red-Eared Slider

----- 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:

http://www.tpwd.state.tx.us/nature/wild/reptiles/slider.htm

http://www.sonic.net/~melissk/reslider.html

Phaed

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