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2006

TODAY's CASES:

Caribou Drink

On 16 Apr 2006 at 17:27, louis wrote:

> Hi!  I'm looking for a recipie for some homemade caribou wine.  It
> comes from Québec Canada.  I think it has red wine, and some cognac in
> it.  I'm not sur about the rest.  I think its pretty old but still
> popular up there in Québec.
> 
> Thanks.
> 
> Louis 
> 

Hello Louis,

The Caribou drink is still quite popular in Canada, but the recipes vary. See below for several.

Phaed

P'tit Caribou recipe

3 oz port wine
1 1/2 oz vodka
1/4 oz creme de cassis
1 splash maple syrup

Stir all ingredients together and serve in a chilled red wine 
glass.  
---------------------------
Caribou

16 cups [4 L] St George port 
10 ounces [310 mL] 90%-proof alcohol 
30 ounces [900 mL] water 

Mix together all ingredients. Set aside for at least 1 week, 
before serving. 
------------------------------
Caribou

10 ounces [310 mL] 40%-proof alcohol 
30 ounces [900 mL] red wine 
Ice cubes 

Pour alcohol and red wine into a 40-ounce [1.25-L] bottle. 
Refrigerate. Serve over ice cubes, into a frosted sour glasses. 
------------------------------
Caribou from Val d'Or

1 [128-ounce / 4-L] bottle St George red wine 
26 ounces [780 mL] 40%-proof alcohol 
1 bottle strawberry-flavoured soda 
1 tablespoon [15 mL] cream of tartar 
 Empty 36 ounces [1.12 mL] from the bottle of red wine. 

Pour alcohol, strawberry-flavoured soda and cream of tartar into 
the bottle of wine. Shake vigourously to dissolve cream of tartar. 
------------------------------
Cherry Wine Caribou  
  
10 cloves 
10 ounces [310 mL] cherry wine 
10 ounces [310 mL] 40% proof alcohol or vodka 
1 gallon [4.5 L] Canadian port 

 Pour all ingredients into a large container. 
Shake and refrigerate overnight. 
----------------------------
Christmas-Eve Caribou  
From: Denise, Ile-Perrot, Quebec, Canada  
Comments: A tasteful caribou, recommended to all ice-fishermen.  
  
40 ounces [1.2 L] red St George wine 
1/2 bottle dry apple cider 
7 ounces [220 mL] alcohol 
1/2 bottle 7-up or sprite 

 Mix together all ingredients. 
Set aside for 5 days before  

Basket Cheese

On 16 Apr 2006 at 12:40, Ed wrote:

> Could you please find a recipe for making Basket Cheese.  It is used
> by Italians in making pizza rustica.
> 
>   Thanks,
> 
>   Ed 
> 

Hello Ed,

I can only find one recipe for basket cheese or formagetto. See below.

Phaed

Basket Cheese

Ingredients 

1 gallon milk
1 tsp rennet
2 pinches salt

Heat the milk to luke warm (86-90F)and add the rennet. Turn off heat 
and let set for about 40 minutes. 

After the milk has set turn the heat back on to low and heat again 
for about 2 minutes. Using a slotted spoon pull the curds to the 
side of the pot. Keep moving the curds for about 10 minutes with 
the slotted spoon. (This breaks up the curd and keeps them drain in.) 

Remove the curds from the pot with your slotted spoon and place into 
a basket. Return the basket with the curds in it back into the whey 
and cover the curds with the whey pressing the curds into the basket 
with your hands. 

Remove the basket from the whey and set another mold inside of the 
first one and put an 6-8oz. glass of water on top of it. (this is 
used as a weight for pressing the cheese. Press this way for 2 hours. 

Take out the cheese and turn over, salt to taste, return to the basket 
and continue pressing for 1 and a half hours longer. Remove the cheese 
from the press and refrigerate. 

This cheese will have a 3 day shelf life. 

Green Mountain Salve

On 23 Apr 2006 at 22:05, Dianne wrote:

> I have been searching for years for a recipe my great grandmother used
> to make a drawing salve.  I know that it contained beeswax, and when
> finished it was dark green in color.  To use it you melted a couple
> drops onto a bandaid and then applied it to the wound (be it a sliver
> of wood, bee stinger, whatever).  In her old age she was unable to
> find an ingredient one time and threw out the recipe.  I would really
> appreciate any help you could give me in locating this recipe.
> 
> Thank you
> 
> Dianne
> 

Hello Dianne,

I found three different recipes for "Green Mountain Salve" (Actually two - the last two are basically the same except for amounts of ingredients.). There are several ingredients in the 2nd and 3rd recipes that might be quite difficult to obtain. See below.

Phaed

Green Mountain Salve.—Take one pound Beeswax, one pound of soft Butter, 
and one and one-half pounds soft Turpentine, twelve ounces Balsam Fir. 
Melt and strain. Use to heal fresh wounds, burns, scalds and all bad sores.
--------------------------------------
Green Mountain Salve

 Rosin 5 lbs., burgundy pitch, bees wax and mutton tallows of each 1/4 lb., 
 oil of hemlock, balsam or fir, oil of ariganum, oil of red ceder and 
 benice turpentine of each 1 oz., oil of worm wood 1/2 oz., vedigris very 
 finely pulverized 1 oz., melt the first articles together and add the 
 oils having rubbed the vedigris up with a little of the oils and put it 
 in with the other articles stirring well, then pour into cold water and 
 work as urn until cool enough to roll. 
----------------------------
Green Mountain Salve

Resin 1 pound
Burgundy Pitch 1 ounce
Beeswax 1 ounce
Mutton Tallow 1 ounce
Oil of Hemlock 2 drams
Balsam Fir 2 drams
Oil Origanum 2 drams
Oil of Red Cedar 2 drams
Venice Turpentine, 2 drams
Oil Wormwood 1/2 dram
Copper Acetate 2 drams

Melt the first articles together, and add the oils; having rubbed 
up the copper acetate with a little oil, put it in with the other 
articles, stirring well; then put into cold water and work until 
cold enough to roll.

Outback Veggies

On 24 Apr 2006 at 13:05, Robert wrote:

> Hi Phaedrus,
> 
> I too, am very interested in the mixed veggies served at Outback
> Steakhouse. I browsed a previous query at
> http://www.hungrybrowser.com/phaedrus/m110301.htm, but it said you had
> no luck.
> 
> I then ran across a posting where somebody thought Outback used
> pineapple juice, brown sugar, and butter. However, at the Outbacks in
> California, they taste more like they use garlic and butter somehow.
> 
> If you could open this case for further investigation, I would be
> grateful.
> 
> Thanks,
> Rob
> 

Hello Rob,

Well, as Outback states on their website, they don't give out their recipes. So, any that you see on the Internet are copycats. However, there isn't a copycat for their steamed veggies.

Best I can do is offer a couple of clues found on message boards:

On one board a woman who says her son is a waiter at Outback said that he told her they use Maggi Seasoning on the veggies. You can buy Maggi Seasoning lots of places, including here:

Intergrocery

Your local supermarket may even have it.

On another board, a poster said that a waitress told her that the veggies are cooked in clarified butter in a plastic baggy in a microwave.

If I were you, I'd try steaming the veggies in a regular vegetable steamer with Maggi Seasoning and clarified butter. Put the Maggi on the veggies, not in the water. You might also try marinating the veggies in the Maggi.

Phaed


Brunei Recipes

Murtabak
(Meat Crepes)

Ingredients
Clarified Butter (or substitute with cooking oil)
4 Eggs
1 lb plain flour
3/4 teaspoon fine salt
1/2 teaspoon pepper
1/4 teaspoon baking powder
Meat Filling
20 oz minced mutton
1/2 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon turmeric powder
20 oz onions (diced)
20 cardamoms, seeded
2 heaped tablespoons roasted coriander seeds
l level tablespoon aniseed
Directions
Meat Filling
1. Fry turmeric in a little oil. Set aside for later. Cook mutton 
with rest of ingredients and add turmeric. season to taste.

Dough
1. Mix flour and baking powder together into a bowl with 12 fl oz 
of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.
2. Divide dough into 4 equal portions. Roll out thinly on an oiled 
marble top (or glass cutting board). Spread liberally with butter/oil. 
Fold and shape into balls. Cover dough with a damp cloth. Set aside 
for 1/2 hour.
3. Roll out each dough piece into a thin rectangle. Place filling 
evenly in centre of dough. Pat lightly beaten egg over meat. Wrap 
dough over meat to form a square. Fry in hot butter/oil till brown 
on both sides. Serve hot.
-----------------------------------------
Gulai Daun Singkong Tumbuk
(Grilled Fish with Greens)

Yield: 4 servings
Ingredients
1/2 Piece fresh ginger, sliced
1 sm Onion, sliced
1 or 2 fresh, hot red -chilies, seeded, sliced
1/2 ts Salt
1/4 ts Sugar
1/4 ts Turmeric
2 c Coconut milk
1 Whole red snapper or-similar fish, about 1 pound
1 sl Laos [Galangal S.C.]
2 Stalks lemon grass or two -slices lemon
1/4 lb Spinach or Swiss chard,-coarsely chopped
Directions
Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup 
of the coconut milk into a smooth paste. Set aside. Grill fish over 
charcoal or in a gas or electric broiler for 2 minutes on each side.

Put the remaining coconut milk and the spice paste in a large skillet 
and bring to a boil over moderate heat. Add the laos and lemon grass 
and simmer for 5 minutes, stirring frequently. Add the fish and greens, 
cook for 15 minutes basting occasionally. Serve warm.

Serves 4 with rice and other dishes.
-------------------------------------
Custard Tarts
This recipe makes about 2 dozen
Ingredients
All Ingredients should be prepared before you start cooking this will 
save time and make cooking the dish easier and more enjoyable.
3 cups (750ml) all-purpose flour
1 teaspoon (5ml) salt
1 cup (250ml) vegetable shortening
4 to 6 tablespoons (60 to 90ml) hot tap water
3 eggs
1/3 cup (80ml) sugar
1 1/2 cups (375ml) milk
Directions
Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in 
shortening until mixture resembles bread crumbs. Mix in enough water 
to form a dough ball. Cut in half.

Roll out each half on lightly floured surface until 1/8 inch (0.5cm) 
thick. Cut 12 circles from each half 3 inches (8cm) in diameter.

Fit pastry circles into greased muffin cups, pressing sides so they 
reach rims.

Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. 
Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg 
mixture into each pastry.

Bake in preheated 350F (180C) oven until knife inserted in center 
of custards comes out clean. 25 to 30 minutes. Remove tarts from pan. 
Cool on wire racks.

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