Sent: Tuesday, June 04, 2013 4:43 PM
Subject: Al's Italian beef sandwitches.
Hi, my name is Joe and I just left Chicago. I tried Italian beef sandwich at "Al's Beef" on Ontario St. in Chicago.
Any chance you can get the recipe for their beef?
I had no success locating the actual recipe for Alís Italian Beef. I found multiple requests for the recipe on message boards,
and no one has been able to locate it. Itís probably not available anywhere.
There are articles about Alís Beef on these sites:
You may not be able to get Alís actual recipe, but you can get close. Lots of people have created their own imitations.
Try the recipes on these sites:
Famous Italian Beef
The Paupered Chef
Invisible Weight loss
Sent: Tuesday, June 04, 2013 11:32 PM
Subject: a dessert from the 60's
I remember a dessert, maybe by Jello, that was kind of like a pudding but was very airy and fluffy, and I remember chocolate and strawberry flavors.
Any help would be greatly appreciated.
From your description, I guess we can eliminate Jello Pudding, Royal Pudding, My T Fine Pudding, and Junket.
Junket is still around, but itís more of a custard. For photos, see: Junket
Jello used to make a product called Jello 1-2-3 that separated into layers as it cooled. It sort of made its own topping.
But it was gelatin, not a pudding. For photos, see:
There only other specific product that I can think of is ďWhip 'N ChillĒ. This was also made by Jello and may still be available in Canada.
It came in chocolate, vanilla, strawberry, and lemon flavors.
For photos, see: Flickr
There have been other pudding, custard, and mousse dessert mixes sold over the years, but Iím not aware of anything like you describe that was widely popular.
I think it WAS Whip N Chill. It's hard to say but I remember eating that product and haven't seen it in years.
It was like pudding with air blown into it and had a gritty texture.
Thank you very much. Now I'll check to see if it's still produced.
Sent: Wednesday, June 05, 2013 2:21 PM
Subject: Great to see
So great to see that you still are using and referencing that signed Menu Planning book I gave you from Robbie Pile (Hough Bakery).
Too bad that they did not just make an entire cookbook of their recipes.
Dickís Bakery in Berea Ohio, Bakerís Bakery in Rocky River and Archieís in Lakewood still are making the famous Datenut Cake but none
of them will part with the recipe. I keep trying.
Love checking on your site from time to time.
There is a ďtastes-likeĒ recipe for the Bakerís Bakery cake here:
Date Nut Cake
Sent: Monday, May 27, 2013 5:49 PM
Have you access to Mrs. Stahlís Kasha Knish, made in Brooklyn for many years on Brighton Beach Ave and Coney Island Avenue
Sorry, I do not have, and had no success locating, Mrs Stahlís Kasha Knish recipe.
There is a recipe on my site that is supposed to be Mrs. Stahlís Potato Knish Recipe: 10/16/06
Thereís an article about Mrs Stahl's Knishes here: JWeekly
A Kasha Knish is a traditional Jewish food made with buckwheat groats. Below is a recipe I learned many years ago from a former Jewish neighbor.
Timm in Oregon
For the Sour Cream Pastry:
2-1/4 cups pastry flour or 2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon white granulated sugar
4-1/2 ounces plus 1 tablespoon unsalted butter, cut into small pieces
3 ounces sour cream
For the Kasha (buckwheat) Filling:
3 tablespoons butter
2 large onions, finely chopped
8 ounces cremini or white button mushrooms
1 cup buckwheat (kasha) cooked in 2 cups beef stock
3/4 ounce dried mushroom soaked in 1 cup hot beef stock
Kosher salt to taste
Black pepper, freshly ground to taste
1 large egg beaten with 1 teaspoon water
For the Sour Cream Pastry: Sift together the flour, baking powder, salt and sugar. Cut in the butter until mixture resembles fine crumbs.
Add the sour cream and quickly form a dough, trying to handle the dough as little as possible. If necessary, add 1 teaspoon of water at a time.
Wrap in plastic and chill for 2 hours.
For the Kasha Filling: Heat the butter in large skillet and sautť onions and fresh mushrooms until soft and browned. Add the cooked buckwheat
and cook until slightly browned. Remove dried the mushrooms from soaking liquid and chop. Add to the skillet along with soaking liquid, being
careful not to pour off any grit that has settled to the bottom of the soaking container. Cook over medium-high until liquid has been absorbed.
Let cool completely; season with salt and pepper.
To Assemble: Preheat the oven to 400F degrees. Roll out the pastry on a lightly floured surface to 1/8 inch thickness and then cut into
6 x 3 inch rectangles. Place a large dollop of filling on one end. Brush the edges with egg beaten with water. Fold one edge over to meet
the other edge and pinch together, making sure there is no trapped air. Brush with egg wash and bake 15 minutes on a parchment lined pan.
Eat hot or at room temperature.