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2004

TODAY's CASES:

Louisiana Crunch Cake

----- Original Message ----- 
From: Mickey
To: phaedrus
Sent: Tuesday, March 02, 2004 6:02 PM
Subject: Recipe Request for Louisiana Crunch Cake

> Dear Phaedrus:
>
> Have searched to no avail for the subject cake, also called, "Louisiana
> Crunch Creme Cake".  This is a moist caked in a bundt pan, with crunch
> topping and glaze on top.  Entenmanns makes a delicious one; however, 
> the one distributed by Wal-mart Super Center is the best.  I appreciate 
> any help you may give, and thank you for "listening".   (Mrs.) Mickey 
>

Hi Mickey,

See below.

Phaed

Louisiana Crunch Cake

Fine dry bread crumbs, as needed

Glaze
1/3 cup sweet butter
1/4 cup firmly packed brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup ground coconut
1/8 cup ground almonds
1/8 cup ground cashews

Cake
3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups sweet butter
1 1/4 cups granulated sugar
5 eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup whole milk

Preheat oven to 350 degrees F. Spray a  9- or 10-inch tube or Bundt pan
generously with cooking spray and dust with breadcrumbs. Shake out excess
crumbs and set aside.

Glaze: Melt butter in small saucepan. Add sugar and corn syrup. Heat and
stir until mixture boils. Remove from heat. Stir in coconut, cashews,
almonds and almond and vanilla extracts. Spread in bottom of prepared pan.
Set aside.

Cake: Sift flour and baking powder together into medium bowl; set aside.

In mixer bowl, beat butter and sugar together until light. Add eggs, one at
a time, beating well and scraping bowl after each addition. Beat in vanilla
and almond extracts. Add dry ingredients alternately with milk. Mix well.

Spread evenly over topping in prepared pan. Bake for 50 to 55 minutes or
until a wooden pick inserted in center comes out clean.

Remove from oven and cool in the pan about 10 minutes. Invert onto wire rack; 
remove pan and cool completely.
 

Red Lobster Wild Mushroom Soup

----- Original Message ----- 
From: "Rick" 
To: phaedrus
Sent: Wednesday, March 03, 2004 6:03 AM
Subject: red lobster mushroom soup

> howdy:
> nice web site.
>
> i've been looking for the recipie for red lobster's wild mushroom
> soup...any help is appreciated.
>
> many thanks   rick
>

Hello Rick,

See below.

Phaed

Red Lobster Wild Mushroom Soup

Ingredients:

6 oz. portabella mushrooms
6 oz. shiitake mushrooms
8 oz. button mushrooms
1 cup butter
1 cup all-purpose flour
1 tsp. chopped garlic
1 cup diced tomatoes
1 cup diced yellow onions
2 tsp. chopped fresh thyme
2 small bay leaves
1 pinch cayenne pepper
1/4 tsp. black pepper
1/2 tsp. salt
3 tbsp. cooking sherry
2 qts. beef stock
1 1/4 cups heavy cream

Preparation:

1. Beef stock: Place 2 quarts water and 2 tablespoons beef-stock
base in a saucepot and simmer until beef-stock base has dissolved. 
Remove stock from the heat and allow it to cool until it is 
refrigerator temperature.
2. Wash all mushrooms in lukewarm water in a deep bowl. Mix the
mushrooms well to loosen the dirt. Remove them from the water by 
hand,leaving the dirt behind.
3. Remove the stems from the shiitake mushrooms, and then slice all
of the mushrooms ?- inch thick. Keep the button mushrooms separate 
from the others.

Soup

1. Heat a 6-8 quart saucepot over moderately high heat. Pour in the
melted butter. Add button mushrooms and diced yellow onions to hot 
butter and cook until mushrooms are soft.
2. Add the remaining mushrooms and garlic and saute for about 5
minutes, stirring constantly.
3. Add the sherry and cook for an additional 3 minutes.
4. Reduce the heat and add the flour. Using a cooking spoon, mix
well and cook for 2 minutes or until butter and flour (roux) start 
cooking away from the sides of the saucepot.
5. Add half of the cold beef stock and stir until liquid thickens.
6. Add the remainder of the stock and spices and simmer for 10
minutes.
7. Add the cream and allow soup to simmer for an additional 10
minutes.

Chef's Tip:

This soup needs a smooth texture. Since the flour flavor must be completely
cooked out, your cooking time may vary. Make sure stock is cool before
adding it to the hot roux, (approximately 40 cool in the refrigerator). If
roux and stock are both hot, your soup will be lumpy.

Portillo's Italian Beef

----- Original Message ----- 
From: "Linda" 
To: phaedrus
Sent: Wednesday, March 03, 2004 12:52 AM
Subject: portillo's italian beef

Portillo's italian beef recipe was on the web last year.  Unfortunately, I
lost my copy and it is no longer available.
Please let me know if you can find it.

Thank you, Linda

Hello Linda,

See below.

Phaed

Portillo's Italian Beef Sandwiches

1    teaspoon salt
1    teaspoon ground black pepper
1    teaspoon dried oregano
1    teaspoon dried basil
1    teaspoon onion salt
3    cups water
1    teaspoon dried parsley
1    teaspoon garlic powder
1    bay leaf
1 (0.70    ounce) package Italian salad dressing mix
5    lbs rump roast

1.  In a medium saucepan over medium high heat, combine the water, salt,
ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay
leaf and salad dressing mix.
2.  Stir well and bring just to a boil.
3.  Place roast in a slow cooker and pour mixture over the roast.
4.  Cover and cook on low setting for 10 to 12 hours OR high setting for 4
to 5 hours.
5.  Remove bay leaf and shred meat with a fork.
6.  Serve on Italian Rolls.

Antique Straight Razors

----- Original Message ----- 
From: "thomas" 
To: phaedrus
Sent: Tuesday, March 02, 2004 8:48 PM
Subject: straight razor manufacturer

> Uncle Phaedrus,
>
> I have a straight razor from George Wostenholm & Son, Washington Works,
> Sheffield.  The only other thing on the razor is Celebrated IXL Razor.
> Can you tell me anything about this razor?  Also where is this
> Sheffield?  Is this from England?
>
> Thomas
>

Hello Thomas,

On March 6, 1836, Colonel James Bowie was killed while defending the Alamo from General Santa Ana. According to the I.XL Wostenholm archives, the Bowie knife found on his body bore the I.XL trademark, and was stamped "Made by George Wostenholm, Sheffield, England".

George Wostenholm was born in Sheffield, England in 800. He came from a family of cutlery makers and was apprenticed as a knife maker to his father, whose name was also George. The firm became George Wostenholm & Son in 1832. Wostenholm was given his own trade mark l*XL (I excel) in 1826. This mark had originally been granted to W A Smith in 1787.

In 1830 the firm added a new product to its cutlery and razor trade - the Bowie knife. The knife became very popular in America where l*XL became one of the best selling brands.

George Jr. took over the firm in 1834 after his father's death and in 1836 made the first of many visits to America to promote his cutlery. When he expanded his business and bought new premises in Sheffield in 1848, he named them Washington Works to emphasize his close links with America. The Washington Works employed up to 400 workers and for the first time knives were made from start to finish under one roof.

America's own cutlery manufacturing industry, which had begun in the early nineteenth century, continued to grow and prices fell as mass production was introduced. In spite of this and because of the huge popularity of the Bowie knife, by 1860 George Wostenholm & Son Ltd. was selling almost all of its output to the American market.

However, after the introduction of "protective" tariffs on imported cutlery at the end of the century, the size of the American market rapidly decreased. Although the company sought other markets worldwide, most were already served by rivals and none was to become as lucrative as the American market.

George Wostenholm Jr. died a wealthy man in 1876 and although he had been married three times, had no children.

The company has changed hands several times, but they are still in operation. Razors and knives made by the company bear three types of inscriptions:

This is the oldest, (1797 to 1823)and therefore the most valuable: WOSTENHOLM, GEORGE Sheffield

GEORGE WOSTENHOLM & SON Successors to George Wostenholm in 1823 Rockingham Works ca. 1694 - 1847 Washington Works, Sheffield ca. 1847 - at least 1991

IXL GEORGE WOSTENHOLM & SON Rockingham Works ca. 1694 - 1847 Washington Works, Sheffield ca. 1847 - at least 1991

There are razors made by this company for sale on these websites. Looks like $9.00 is the value.:

Goodstuff

Ruby Lane

Check these sites for more information about straight razors:

Uniclectica

Old New Goodstuff

Knifeworld

Phaed

Find more antique straight razors and Merkur safety razors along with all accessories at Nashville Knife Shop


Beef Marinade

----- Original Message ----- 
From: "Christine" 
To: "Phaedrus" 
Sent: Wednesday, March 03, 2004 8:37 AM
Subject: Re: marinade recipe

> The beef marinade recipe called for red wine, I am sorry I forgot to
> include that in the original request. I used it on london broil.
> Chris

Hi Chris,

Sorry, I still can't find that particular recipe. Try the one below.

Phaed

Witches Brew Marinade for London Broil

Save a bit of it to use as a basting sauce after
the meat is grilled.

2 tablespoons vinegar
2 tablespoons brown sugar
1/4 cup lemon juice
1 cup ketchup
3 tablespoons Worcestershire sauce
1/2 tablespoon mustard, any creamy kind
salt & pepper to taste
1/2 cup cooking oil
3 tablespoons soy sauce
1/4 cup bottled french dressing
onion salt to taste
garlic salt to taste
1/2 teaspoon Adolf's Meat Tenderizer per lb. of meat

Mix well. Marinate meat for a minimum of 4 hours, best overnight.
Comment by poster: "Here is the absolute best meat marinade I have
ever had. I found it in Delicious Decisions, the cookbook of the
Jr. League of San Diego. I find that very inexpensive London Broil
is almost butter tender when marinaded in this overnight and then
grilled. Slice thin across the grain and you'll surely impress guests."

""


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