Sent: Monday, March 21, 2016 7:40 PM
Subject: Chinese Soup Topping
I used to frequent a Chinese Restaurant in Mountain View, California that
had the best corn egg drop soup. They topped the soup with these small,
crunchy, deep fried -- at least I think they were deep fried -- little balls
of goodness. They were light as air and small like bubbles in the soup that
floated on the top. I've been trying to think of what they were. Perhaps a
specialty item. But wonder if they could have been small circles of wanton
wrappers that were deep fried and puffed up into little balls. Have you ever
heard of anything like this?
Thank you for any advice.
What was the name of the restaurant?
Sent: Tuesday, March 22, 2016 1:57 PM
Subject: RE: Chinese Soup Topping
I think it may have been China Wok on California Street, just off San
Antonio. It was between Central Expressway and El Camino Real. I've been in
Oregon for about 16-17 years since working in Mt. View, but looking online I
believe this is the right restaurant. You'd think I'd remember since I ate
there a couple of times a week for two years. =)
I asked that because I wanted to try to find their menu online and perhaps
get a clue from it. No such luck.
I looked at a lot of recipes for corn egg drop soup, egg drop soup, and egg
flower soup. I didn't find any with won ton topping like you describe. The
only one I found with a topping was this one topped with sesame seeds:
Sweet Corn Egg drop Soup
I'll post this. Perhaps one of my readers can help.
Sent: Thursday, March 24, 2016 10:09 AM
Subject: Bill Knapps chicken salad sandwich
I am looking for bill knapps chicken salad sandwich recipe
Sorry, no luck with this. I’ll post your request for reader input.
Subject: Recipe for Hough Bakery's Brown Sugar Brownies
Date: Wednesday, March 23, 2016 6:27 PM
Dear Uncle Phaedrus,
From the 1950s and into the 1980s I used to stop by a nearby Hough Bakery
and buy one or several of their Brown Sugar Brownies. (They may have been
called Butterscotch Brownies or Caramel Brownies). Anyway, Hough closed and
I moved to Phoenix, and having a very accurate memory of what these brownies
must contain, I began working on duplicating the recipe. I believe my
recipe is at least 99% close to the original, and I’d like to post it here
since so many people request Hough’s recipes.
Brown Sugar Brownies
1/2 cup unsalted butter, melted
2 cups dark brown sugar, firmly packed
2 large eggs, lightly beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 cup broken English walnut pieces
Preheat oven to 350 degrees F. (or 325 degrees F. if using dark or non-stick
coated pan). Butter a 9-inch square cake pan. Set aside.
Mix together the melted butter and brown sugar and stir until smooth. Add
all remaining ingredients and mix until thoroughly combined.
Spread evenly into prepared pan, smoothing surface. Bale 35-40 minutes, or
until dry on top and surface is almost firm.
Remove pan and place on cooling rack until completely cooled. Spread evenly
with the following Penuche Frosting and cut into 16 squares.
1/3 cup unsalted butter, melted
3/4 cup dark brown sugar, firmly packed
1/2 teaspoon pure vanilla extract
2 tablespoons light cream
2 cups confectioner’s sugar, sifted
Mix brown sugar into melted butter and heat mixture to boiling, stirring
constantly. Boil and stir over low heat for two minutes, then stir in
cream. Heat to boiling, then remove from heat and cool to lukewarm.
Gradually stir in confectioner’s sugar, beating until of spreading
consistency. If necessary, add additional confectioner’s sugar to thicken,
or additional cream to thin. Spread immediately on brownies, then allow to
cool until frosting is firm.
Note: There is one “secret” ingredient in the brownie recipe that I learned
from a Hough employee. The toasted wheat germ provides the unique texture
as well as an added “nuttiness” to the flavor.
I do hope that other former Hough customers and other readers will enjoy
these as much as I do.