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----- Original Message -----
From: Ed
To: phaedrus@hungrybrowser.com
Sent: Wednesday, February 17, 2010 9:29 AM
Subject: RE: raywells hamburgers in pittsburgh
i was trying to find how raywells cooked their burgers. there was finely
chopped onions and a lite red liquid they were fried in. do you have any
thing on this?
ed
thank you
Hello Ed,
I was able to find an article that mentioned how good Raywell's hamburgers were,
but no clue as to how they made them. Sorry.
Phaed
----- Original Message -----
From: Suzanne
To: phaedrus@hungrybrowser.com
Sent: Wednesday, February 17, 2010 10:59 AM
Subject: Matt's Shark Shack Sauce
http://www.wral.com/news/state/blogpost/1104965/
Matt's Arm Lickin Shark Shack Sauce
I've done a search on the internet and have come up empty handed.
I'm hoping a reader might have personal knowledge.
I purchased a bottle of sauce in PA. Came to learn later it was from
a NC fair grounds stand. It appears that neither the bottled sauce or
the fair ground stand are still around.
If anyone has a recipe, I'd be grateful.
Thanks, Suzanne
Hello Suzanne,
The only real information that I can find is this:
"On Monday, February 07, 2000, a U.S. federal trademark registration was filed for
MATT'S SHARK SHACK ARM LICKIN'. This trademark is owned by Matt's Shark Shack, Inc.,
9512 Center Cress Ct., Raleigh , 27613 ."
The Trademark Registration was filed but never issued because the applicant failed
to respond to follow-up.
Phaed
----- Original Message -----
From: Linda
To: phaedrus@hungrybrowser.com
Sent: Wednesday, February 17, 2010 6:31 PM
Subject: BBQ Pork Chow Mein
I have done a lot of "digging" on this subject but I still thought maybe you could
help me. Growing up we always ordered BBQ Pork Chow Mein when we went to Chinese
food. We ate at Mi Hung Lo in San Luis Obispo, CA and Bill Fongs Rice Bowl in
Bakersfield, CA. I have tried numerous times to closely replicate this dish...to
no avail. Something is missing. I want to make the wet clear version (meat, onions,
celery, a little dry sherry, a tiny pinch of sugar, water chestnuts, cornstarch and
broth) and serve it over the old style crunchy noodles (mein gon). When I make it,
it's OK but it just doesn't have that old American style chow mein flavor. Do you
suppose you could help me figure out what I'm missing? My 85 year old mother and I
would sure appreciate it. No Chinese food of today was as good as that (with fried
rice, fried prawns dipped in ketchup, egg foo yung, etc...!).
Thanks so much, I love your stuff. Linda
Hi Linda,
I wish that I could help, but i was not able to find a recipe that fit your description.
Sorry.
You might join in the discussion of char siu chow mein here:
Chowhound
Perhaps someone who posts on that forum can help.
Phaed
----- Original Message -----
From: Robin
To: phaedrus@hungrybrowser.com
Sent: Wednesday, February 17, 2010 3:51 PM
Subject: recipe request for sweet potato seasoning
In 1994 until last year Dawson Farms in Delhi Louisiana use to package a
Gourmet Sweet potato seasoning. Paul Prudhomme sold it with his seasonings
and just lately the person who made it stopped working there. I would like
to know if their is a recipe out there similar. Some of the ingredients are
sugar, salt granulated onions, granulated garlic, yellow mustard seeds, paprika
and some other spices. This is the only way my kids will eat sweet potatoes.
Robin
Robin,
I had no success with a recipe. They still have this product on their website. See:
Dawson Farms
Phaed
Previously requested.
Morrison's Karo Syrup Pecan Pie
Ingredients:
10 lbs sugar
1lb 12 ozs bread flour
3 ozs salt
5 lbs boiling water
5 lbs eggs
5 quarts Blue Label (dark) Karo Syrup
1 lb 4 ozs Wesson oil
2 oz vanilla
51 oz pecans (3 oz per pie)
Put first 3 ingredients in mixer on low speed. When mixed, add boiling water
and beat at 2nd speed for 5 minutes. Add eggs and beat on second speed for
5 more minutes. Add Karo and continue beating. Add oil and continue beating
on low speed. Add vanilla and pecans and continue to mix on low speed until
thoroughly blended.
Fill 17 pie shells and bake at 360° until brown.
Pies can be made ahead, refrigerated, and used when needed.
More Morrison's Recipes
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