Sent: Thursday, April 16, 2015 4:14 PM
Subject: Schwartz's dill pickles
Hi Uncle Phaedrus,
I have a second request for you. At Philippe's in downtown Los Angeles, they serve the best
French Dip sandwiches. But, even better than that are the pickles they serve with the sandwiches!
They are the best dill pickles I have ever had. The last time we were at Philippe's, we asked
the owner about the pickles, and he said they were Schwartz's dill pickles, from Chicago.
I tried to do a little research when I got home, and I found that the Schwartz brand is now
manufactured by Bay Valley Foods. However, they only seem to package, or sell for the commercial
food service market. I did find an online retailer where I could purchase, but it would be a
5 gallon refrigerated bucket. I was hoping to find it available in smaller quantities. For example,
I might purchase a case of 4 jars or something like that, rather than one very large bucket.
I did see a part number with that packaging, but it turned out it was not the Schwartz brand,
but Bay Valley brand.
Any other suggestions? Maybe I should just buy some from the restaurant, if they will sell them to me!
Thank you again!
The best thing you can do in this instance is to call Bay Valley Foods and ask them about Schwartz's pickles. See:
Bay Valley Foods
Best I can tell, Schwartz pickles are not sold in any smaller quantities. However, when you call them,
you might find that Bay Valley sells exactly the same pickles in smaller quantities under a different label name.
Sent: Thursday, April 16, 2015 4:02 PM
Subject: searching for Morning Glory muffin recipe
Dear Uncle Phaedrus,
Thank you so much for all of your help in the past. This time, I am looking for a Morning Glory muffin recipe.
I know there are many recipes for Morning Glory muffins out there. I had a handwritten one stuck to my fridge,
and lost it when we remodeled the kitchen. I remember the recipe contained lot of finely chopped or shredded
apples, carrots, nuts, raisins, crushed pineapple, and coconut, with just enough muffin batter to hold the
fruits and nuts together. I used to use my largest mixing bowl to hold all the fruits and nuts. I know it's
a bit of a long shot, the other recipes I have seen for Morning Glory muffins weren't quite right.
Thank you for taking a look!
The recipes that I am seeing for these muffins (178 so far) are mostly similar to each other. Many of them have
the ingredients that you list. Things like “...just enough muffin batter to hold the fruits and nuts together.”
and “I used to use my largest mixing bowl to hold all the fruits and nuts.” are not helpful, because that wording
is not going to be in the written recipe, and I can’t judge the ratio of fruit & nuts to batter just by looking
at a recipe.
That makes it important for you to tell me precisely why the other recipes you have seen “weren’t quite right.”
Why weren’t they right? How can you tell by looking at a particular Morning Glory Muffins recipe that it isn’t
right? You have to tell me how you can tell that so that I may determine which, out of all the recipes that I can
find for the muffins, may be right and which are definitely not right.
Look at the typical Morning Glory muffins recipe below. It looks like your description to me. If it isn’t right,
then what’s specifically not right about it?
Morning Glory Muffins
2 1/4 c. flour
1 1/4 c. sugar
1 tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 c. grated carrot
1 apple, shredded
1/2 c. each shredded coconut, raisins, pecans or walnuts
1 (8 oz.) can crushed pineapple,drained
1 c. vegetable oil
1 tsp. pure vanilla extract
Heat oven to 350 degrees. Grease muffin cups or use paper liners. Sift the flour, sugar, cinnamon,
baking soda and salt into a large bowl. Stir in the carrots, apple, coconut, raisins, nuts and pineapple.
In a separate bowl whisk the eggs together with the oil and vanilla. Pour the mixture into the bowl with
the dry ingredients; blend well. Spoon batter into muffin cups, filling almost to the top. Bake until a
wooden pick inserted in the center comes out clean about 35 minutes. Cool muffins in the pan for 10 minutes,
then turn out onto a wire rack to finish cooling. They are best when allowed to ripen for 24 hours before
serving. They freeze well.
Sent: Friday, April 17, 2015 11:33 AM
Subject: RE: Morning Glory muffins
Hi Uncle Phaedrus,
Thanks for getting back to me so quickly! Actually, the recipe you sent me looks pretty good and I will
give it a try. What I meant by "not right" (and didn't explain very well, my apologies), was that the
other recipes I had found contained ingredients that I specifically remembered were not in the recipe I had.
For example, applesauce instead of chopped or shredded apple or other types of flour other than just plain
white flour. I also remembered that the recipe used oil instead of butter, margarine, etc., that is why I
think the recipe you included below is a good candidate. Thank you very much!
Well, that’s great! That was the first one that I found, actually. Hope it works for you.
Sent: Saturday, April 18, 2015 9:27 PM
Subject: Brittlings recipes
Do you know where I can find the recipe for Brittlings Cafeteria's egg custard?
Do you have any recipes from Brittlings ?
Thanks so much!
I believe it was "Britling's" with one "t". Sorry, I had no success finding
their egg custard recipe. It does not appear to be available.
I have Britling's chess pie recipe and macaroni & cheese recipe here:
I have Morrison's Cafeteria egg custard and Wyatt's Cafeteria egg custard
Britling's Cafeteria, Blue Boar Cafeteria, and B & W Cafeteria were all
owned by the same company. See: Blue Boar Cafeteria
This is another case where a former employee of these places might have a copy of the establishment's recipe manual. With luck,
they might see this and offer to scan it for me, or at least volunteer to send requested recipes from it.