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.
The Caribou drink is still quite popular in Canada, but the recipes vary. See below for several.
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
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,
10 ounces [310 mL] 40%-proof alcohol
30 ounces [900 mL] red wine
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 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.
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
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.
I can only find one recipe for basket cheese or formagetto. See below.
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.
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
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.
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.
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
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:
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.
Subject: Revisit to Outback Veggies
Date: Tuesday, July 12, 2016 9:10 AM
Dear Uncle Phaedrus,
Here is a blast from the past for you. I originally requested a recipe for
Outback Restaurant veggies back on Apr 24, 2006. You found out
that they used Maggi sauce.
Looking again, I stumbled across http://www.copykat.com/2011/10/09/outback-steakhouse-steamed-green-beans/.
This 2011 version by Stephanie Manley appears to be the closest recipe I have found to date.
Melt together these ingredients and combine with steamed or sautéed vegetables:
4 tablespoons (1/2 stick) butter
2 tablespoons brown sugar
1/2 teaspoon Maggi seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly cracked pepper
While a bit heavy on the sweet (maybe cut the brown sugar back to 1 Tbsp), it does come
pretty close to the taste of Outback that I remember.
Clarified Butter (or substitute with cooking oil)
1 lb plain flour
3/4 teaspoon fine salt
1/2 teaspoon pepper
1/4 teaspoon baking powder
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
1. Fry turmeric in a little oil. Set aside for later. Cook mutton
with rest of ingredients and add turmeric. season to taste.
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
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
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.
This recipe makes about 2 dozen
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
1/3 cup (80ml) sugar
1 1/2 cups (375ml) milk
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
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.