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2004

TODAY's CASES:

Clam Chowder

----- Original Message ----- 
From: "Charlie" 
To: phaedrus
Sent: Sunday, March 28, 2004 11:35 PM
Subject: help me

my name is charlie and i am trying to find some history on clam
chowder. i have looked and tried many different searches but have had no
luck. please help me if you can

thank you
charlie 

Hello Charlie,

Use of the term "chowder" for a fish stew probably began in England before 1700. The word "chowder" is thought to have come from a similar French word. When the early English settlers came to America, they found the Indians in the Northeastern U.S. eating clams that they cooked by dropping them on flat stones heated in a fire. The colonists, savoring the taste but not the cooking method, quickly began making clam stews in their chowder pots and clam chowder was born.

The first American recipe in print for a chowder appeared in an item in the "Boston Evening Post" in 1751. It was a fish chowder. However, chowder was first mentioned in print by a diarist in 1732.

By 1836 clam chowder was well known in Boston, Mass, and by the 1840s, potatoes had become an ingredient. Clam chowder is mentioned in Melville's "Moby-Dick" (1851).

My information is from "The Dictionary of American Food and Drink" by John F. Mariani. Here's a website with some history of clam chowder:

Pike Place

Phaed


Cherry Anise Bread

----- Original Message ----- 
From: Virginia
To: phaedrus
Sent: Saturday, March 27, 2004 8:55 AM
Subject: lost receipe

Hi Phaedus ,
        I had a recipe for a Cherry Anise bread , that i found in T.V. guide
years ago around the early sixties. it's more like a cake than a bread.
ican't seem to find it anywhere. i sure could use your help.
thank you
Virginia

Hi Virginia,

Could this be it?

Phaed

Cherry  Anise  Bread

 Ingredients :
 4 c. flour
 8 tsp. baking powder
 2 tsp. salt
 1 c. sugar
 2/3 c. vegetable shortening
 3 eggs, well beaten
 2 c. milk
 1 c. chopped maraschino cherries
 1/2 tsp. almond extract
 1/2 tsp. anise seeds

 Preparation :
   Sift flour with baking powder, salt, and sugar.  Cut it shortening
 until it resembles coarse oatmeal.  Beat eggs and add milk to eggs.
 Add liquid all at once to flour mixture.  Beat to blend dough well.
 fold in cherries, almond extract and anise seeds.  Pour into well
 greased and floured 2 quart molds.  Bake at 350 degrees for 1 to 1
 1/4 hours.  Unmold and cool.  Dust with powdered sugar.

Homemade Cereal

----- Original Message ----- 
From: "Josephine" 
To: phaedrus
Sent: Monday, March 29, 2004 9:27 AM
Subject: recipe request

Hello Phaedrus,

I've been searching the internet to find a recipe of how to make your own
corn flakes and other home made cereals but all in vain.
I would like you to send me at least the recipe of home made corn flakes.

Thank you
Josephine

Hello Josephine,

Well, there are lots of recipes for how to make your own mixed cereals like granola, but flaked cereals are a bit more difficult. There are some things that take so much time and effort to make at home that they aren't worth it. Cornflakes are probably one of those, even with the high cost of cereal.

Flaked cereals were invented in 1884 by Dr. John Harvey Kellogg, one of the famous Kellogg brothers. Dr. Kellogg was a nutritionist who believed in treating illness through diet. One day as he was trying to improve the vegetarian diet of his hospital patients by searching for a digestible bread-substitute, Kellogg accidentally left a pot of boiled wheat to stand and become tempered. Putting the boiled wheat grains through a roller, he found that each grain emerged as a large, thin flake. He found that if these flakes were then baked, they were quite tasty with a bit of milk added. Kellogg began serving these wheat flakes to his patients and experimenting with other grains besides wheat, and a few years later he made a similar product using corn. Dr. Kellog's brother Will was the businessman in the family, and when Will saw these corn "flakes" that his brother was making, he realized there was a vast market potential there. Thus "Kellogg's Cornflakes" were born and the rest is history.

Flaked cereal is still made that way. The grains are boiled, then put through a roller to flatten them into flakes, and then they're baked to make them crisp.

I didn't find any recipes for making flaked cereals, but that's the basic process, if you want to experiment with it. I did find some recipes for making homemade "Grape-Nuts". See below.

Phaed

Homemade  "Grape-Nuts"  (Breakfast  Cereal)

 Ingredients :
 3 1/2 c. graham flour
 1 c. brown sugar
 2 c. buttermilk
 1 tsp. salt
 1 tsp. vanilla
 1 tsp. soda

 Preparation :
   Bake like a cake.  When cold, crumble up in small pieces.  Put in
 oven and roast good and brown.  Bake 1 hour or until good and brown.
  I use my salad maker, to make it look like store Grape-Nuts.
------------------------------------------------------------------
 Homemade  "Grape-Nut"  Cereal

 Ingredients :
 3 1/2 c. whole wheat flour
 2 c. milk
 1 tsp. soda
 1 tbsp. vinegar
 3/4 tsp. salt
 1/2 to 3/4 c. brown sugar

 Preparation :
    Mix flour, soda, sugar and salt.  Mix vinegar with the milk and
 add to dry ingredients.  Beat to a smooth batter.  Spread batter 1/4
 inch thick on greased cookie sheet.  Bake at 350 degrees for 10
 minutes.  When cool, break into chunks and put in blender a small
 handful at a time, turning on/off only a few seconds until crumbly
 like Grape-Nuts.  Dry completely in warm 200 degree oven, turning
 every so often.  Makes about 1/2 gallon.
 ====================================================================
 -----Original Message----- 
From: Josie  
Sent: Sunday, February 12, 2012 12:41 PM 
To: Phaedrus 
Subject: Dancing in a Field of Tansy: How do you make Corn Flakes? 

I was on your site and I came across this post:
http://www.hungrybrowser.com/phaedrus/m0428W04.htm#3

Well, it reminded me of a recipe that I found a couple years ago:
Homemade Corn Flakes

I hope this is helpful.

Josie


California Patty Melt

----- Original Message ----- 
From: "Kysoti" 
To: phaedrus
Sent: Tuesday, March 30, 2004 11:05 AM
Subject: Patty melts

When I was in Los Angeles I use to get patty melts, they were excellent.
It was sort of a hamburger I think plus other ingredients on rye bread.
They have them on the east coast but they are not the same.

Thanks...Kysoti

Hello Kysoti,

See below for a California patty melt recipe.

Phaed

California Patty Melts

3 tablespoons unsalted butter
2 cups thinly sliced yellow onion
1 pound ground beef
2 teaspoons Worcestershire sauce
salt and freshly ground black pepper
8 rye bread slices
4 ounces creamy goat's milk cheese
vegetable oil -- for grill rack
mustards -- your choice

In a medium-size saute pan or skillet, melt the butter over medium heat. Add
the onion, cover, reduce the heat to low, and cook, stirring occasionally,
for 15 minutes. Remove cover, and continue to cook the onion over low heat
until very soft and golden, about 45 minutes longer, stirring to keep onions
from sticking to pan.

Start up grill or preheat a broiler. While onions are cooking and after
grill is lit, combine ground beef, Worcestershire sauce, and salt and pepper
to taste in a large bowl. Handling the meat as little as possible to avoid
compacting it, mix ingredients together well. Divide the mixture into 8
equal portions, and form into thin, round patties to fit the bread slices.
Cut the cheese into 4 pieces a little smaller that the patties. Place a
piece of cheese on 4 of the patties, cover with the remaining patties, and
press edges together to seal and encase the cheese.

When grill is ready, brush the grill rack or broiler rack with vegetable
oil. Place the patties on the grill rack or under the broiler and cook until
browned, about 4 minutes. With a wide spatula, turn the patties and cook
until done to preference, about 4 minutes longer for medium rare. During the
last few minutes of cooking, place the bread slices on the outer edges of
the grill to toast lightly or prepare in toaster. Top 4 slices of the bread
with the patties, pile on the onion, and cover with the remaining bread
slices.

Sodium & Salt

----- Original Message ----- 
From: "Sally" 
To: phaedrus
Sent: Sunday, March 28, 2004 8:48 PM
Subject: Sodium/salt


> Once again I come to you for help, serious help, if you please.
>
> I've tried to locate, and not successful, the following:
>
> What is the minimum daily body requirement for salt/sodium intake?  Or
> is there such a thing?
>
> The ER doctor said I have to go on a salt free diet, I have cellucois
> infection in lower legs!  (Due to too much salt intake)  I need help.
>
> Thanks my friend, you are one of the special people on the "net."
>
> Hugs, Sally
>

Hi Sally,

The estimated minimum daily requirement of sodium is 500 mg per day. See this page for more info:
Sodium

Phaed

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