Custom Search



Bolinhos de Quiejo

  ----- Original Message ----- 
  From: Camille
  To: Phaedrus
  Sent: Saturday, July 06, 2002 8:32 AM
  Subject: Pouch queso

  Hello and Help

  I have a friend who needs a recipe for "pouch queso". She thinks it 
  is either brazilian or portuguese. From what I can gather it is some 
  type of cheese rolled in a ball and rolled in flour then dropped in 
  oil. Any help would be appreciated.

Hello Camille,

I searched on "pouch queso" with no luck. I then searched on queso, cheese, flour, and fry. Still no luck

I was about to give up, but something about the words "pouch queso" didn't seem right. "Queso" is the Spanish word for cheese, and although Portuguese and Spanish are very similar, their words are rarely exactly the same. So, on checking, I found that the Portuguese word for cheese is not "queso", but "queijo". "Pouch" doesn't sound either Spanish OR Portugeuse. "Pouch" in Portuguese is "malote." Again, I didn't have any luck at first, but I found "Pćo de Queijo" which are balls of parmesan cheese and tapioca flour that are baked. They are a very popular dish in Brazil. I almost stopped there, but the recipe didn't seem quite right, what with being baked rather than fried.

Finally, I decided to try "balls" as part of the search. "Balls" in Portuguese is "bolinhos". With this I had immediate success, finding a recipe for "Bolinhos De Queijo", or....."Brazilian cheese balls". These seem to fit your friend's description exactly. I'm also sending the "Pćo de Queijo" recipe, just for your friend's perusal.


  Bolinhos De Queijo (Cheese Balls) 
  Yield: 1 Servings


  1/2 lb Parmesan cheese, ~freshly grated
  1/2 lb Mozzarella cheese, ~freshly grated
  3 lg Egg whites
  2 tb (heaping) flour 
  Vegetable oil for frying

  Salgadinhos are small, usually savoury, fried appetizers that are a
  large part of Brazil's before dinner rituals. They are frequently
  balls of fish, cheese, or vegetables which are served with a variety
  of spicy sauces. These cheese balls would be prepared from the
  wonderful white cheese that comes from Minas Gerais in Brazil. Here a
  mixture of Parmesan and Mozzarella is substituted.

  Mix the cheeses together in a large glass or ceramic bowl. Beat the
  egg whites into stiff peaks in another large bowl; and add them to
  the cheese, and fold in well. Form the mixture into balls and roll
  them in the flour. Meanwhile, heat 4 or 5 inches of oil in a large
  heavy saucepan to 350 to 375^F over medium-high heat.

  Drop in the cheese balls a few at a time and fry them until they are a
  golden brown. Remove them with a slotted spoon and drain them on paper
  towels. Serve hot with cocktails.

  Source: Tasting Brazil
  Pćo de Queijo

  2/3 cup vegetable oil 
  2 cups milk 
  4 cups tapioca flour 
  2 eggs, beaten 
  1 1/2 cups grated parmesan cheese 

  Combine the oil and milk in a pan and bring to a boil. Put the 
  tapioca flour in a bowl, add the boiling mixture and mix well 
  with a wooden spoon. Add the beaten eggs and mix well. Add the 
  parmesan cheese and mix well again. Let the mixture stand for 
  10 minutes. Put a little oil on each of your palms and make 
  small balls, 2 inches in diameter. Place on a buttered baking 
  sheet and bake in a 350 degree oven for 20 minutes or until the 
  top is light brown

Six Threes Ice Cream Recipe

----- Original Message -----
From: Margie
To: phaedrus
Sent: Sunday, July 07, 2002 10:25 AM
Subject: ice cream

> I'm looking for a homemade ice cream recipe my Dad talks about making 
> as a child in the 20's and 30's.  It had lemons, oranges and bananas 
> and it was called something like Five fives or Six sixes or something 
> along those lines.
>  The name corresponded with the amount and number of ingredients.
> Help!
> Thanks,
> Margie in MO

Hello Margie,

Not a problem. See the "six threes" recipes below. Some versions eliminate the milk and call it "five threes".


Six  Threes  Ice  Cream

 Ingredients :
 Juice of 3 lg. lemons
 Juice of 3 lg. oranges
 Pulp of 3 bananas
 3 c. sugar
 3 c. half and half or cream
 3 c. milk

 Preparation :
    Barely blend first 3 ingredients in blender.  Put this mixture
 and next 3 ingredients in freezer can (electric or hand crank).
 Freeze until thick.  Remove from can into freezer containers.  Makes
 about 2 gallons.  For variation, add a large box of frozen sliced
 Six  Threes  Ice  Cream

 Ingredients :
 3 c. milk
 3 c. cream
 3 c. sugar
 Juice of 3 lemons
 Juice of 3 oranges
 3 bananas, mashed

 Preparation :
    Combine the milk, cream and sugar and stir until the sugar is
 dissolved.  Place in an ice cream freezer until thoroughly chilled
 and of a mushy consistency.  Add fruit juices and banana.  Continue
 freezing until firm.  Remove the blades pack in salt and ice for
 several hours.  Makes one gallon.

Homemade Taco Shells

  ----- Original Message ----- 
  From: Ray 
  To: phaedrus
  Sent: Sunday, July 07, 2002 1:16 PM
  Subject: making fried taco shells from scratch

  Hello Phaedrus,

  Two queries:

  1. I'm looking for a recipe and method to make fried taco shells.  

  2. Looking at the two references on your site, I notice the one talks 
  about fresh "masa"  or instant corn flour (Maseca or Quaker masa harina).  
  What is Masa, and is the Maseca or Quaker product the same as the 
  cornstarch/flour one uses to thicken sauces, or is this a type of fine 
  instant polenta?

  thank you very much
  South Africa.

Hello Ray,

Let's see... "Masa" is actually a dough made from coursely ground corn or hominy. "Masa harina" is a flour made by first drying the masa dough and then grinding it.

I'm not sure what you are referring to here:
"the cornstarch/flour one uses to thicken sauces, or is this a type of fine instant polenta?"

Masa harina does not contain either wheat flour or cornstarch.

Masa harina is what you want. Also, what you actually want to make first are tortillas. Tortillas come in two main varieties: soft corn and soft flour. When someone says "taco shells", they usually mean corn tortillas that have been placed on a mold and baked to form the unique crisp shape that holds the filling. However, many people, particularly in Mexico, use the soft corn or soft flour tortillas to make their tacos. You just warm them a bit in a skillet, then place your fillings on them and fold them up. They don't break and dump your filling like the hard taco shells do.

Below are three recipes: 1) how to make soft corn tortillas, 2) How to turn those soft corn tortillas into hard taco shells, and 3) how to make soft flour tortillas.

Quaker and Maseca make regular masa harina, and they also make an instant type. All you have to do with the instant type is add water to make your dough. I've heard these products make pretty good tortillas.

White Wings La Paloma sells a similar instant flour tortilla mix. All you add is water.

Note that if you have a torilla press, you can use it to form the circular tortillas


  Corn Tortillas Recipe

  We are all familiar with both the corn tortillas and the flour 
  tortillas, but the original ones were of the native corn only, 
  and except in Northern Mexico, corn tortillas remain the norm 
  and the staple.

  4 cups masa harina *
  1/2 tsp. Salt
  21/2 cups hot but not boiling water

  *Masa harina (corn flour) can be purchased in most supermarkets. 
  Quaker and Maseca brands are both excellent. If you are fortunate 
  to have a specialty Mexican market nearby, you can purchase the 
  masa dough freshly  made and ready to press or roll out.

  Place the masa harina and salt in a large bowl. Add the water and 
  mix with your hands to make a dough that comes together in a soft 
  ball. Continue mixing and kneading until the dough is elastic enough 
  to hold together without cracking, about 3 minutes. If using right 
  away, divide the dough into 18 equal portions and cover with plastic 
  wrap or a damp towel. If making ahead for later use, wrap the whole 
  ball in plastic wrap and refrigerate for up to 1 day and then divide.

  To form the tortillas, place a portion of dough between 2 pieces of 
  plastic wrap. Press with a tortilla press or roll out with a rolling 
  pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth 
  any raggedy edges. Continue with the remaining portions until the dough 
  is used up.

  To cook the tortillas, heat a heavy skillet, griddle or comal over high 
  heat until it begins to smoke. Peel the plastic wrap off a tortilla and 
  place the tortilla in the pan. Reduce the heat to medium-high and cook 
  for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, 
  and cook until the corn tortilla puffs a bit but is still pliable, not 
  crisp, about 30 seconds more. Remove and continue until all the corn 
  tortillas are cooked. Serve right away as this is when they are the best. 
  Hard Taco Shells

  Preheat the oven to 350 degrees. Wrap 4 tortillas in aluminum foil,
  keeping them flat. Place foil pack and taco mold, if using, in oven 
  for 5 minutes to heat. Remove packet and mold from oven. Remove 
  tortillas from the packet and drape each over the taco mold. Return 
  to the oven and cook until crisp, about 10 minutes. Remove from the 
  oven and let sit on mold for 2 minutes until slightly cooled. Repeat 
  with the remaining tortillas. 

  NOTE: To make your own taco mold, fold an 18-by-18 inch piece of 
  aluminum foil top to bottom, then top to bottom again. Make a tent 
  shape with the foil. Make a 1-inch crease along the bottom of both 
  long sides to help the mold stand up. Place the tented foil on a 
  baking sheet, and use as direct above, making 2 tortilla shells at 
  a time.
  Flour Tortillas Recipe

  Flour tortillas made a late appearance on the Mexican table and 
  became the bread staple in the northern states only. They are 
  traditionally made with lard but for health reasons, tortilla 
  factories and chefs have switched to vegetable shortening or 
  vegetable oil.

  3 cups unbleached all-purpose flour
  1 tsp. Salt
  1/3 cup vegetable oil or shortening
  1 cup warm water but not boiling

  Combine the flour, salt, and shortening in a large bowl and mix 
  together until crumbly, as for pie dough. Add water and mix until 
  you can gather the dough into a ball. Transfer the dough to a 
  lightly floured surface and knead until smooth and elastic, about 
  5 minutes. Cover with plastic wrap and set aside to rest for at 
  least 30 minutes or up to 2 hours.

  To form the flour tortillas, divide the dough into 12 equal portions. 
  Roll each portion between the palms of your hands to make a ball. 
  On a lightly floured surface, roll out each ball into an 8 inch circle. 
  Layer the circles between sheets of plastic wrap as you go.

  To cook the flour tortillas, heat a heavy skillet, griddle or comal 
  over high heat until beginning to smoke. Place a tortilla in the pan 
  and cook for 30 seconds. Turn and cook on the other side until slightly 
  puffed and speckled brown on the underside but still soft enough to fold, 
  about 30 seconds. Remove and continue until all the flour tortillas are 
  cooked, stacking them as you go. Serve right away or cool, wrap in 
  plastic wrap and refrigerate for up to 3 days.

De-Magnetizing Ball Bearings

----- Original Message -----
From: yoninamatz
To: phaedrus
Sent: Sunday, July 07, 2002 7:18 AM
Subject: de-magnetize?

> Dear Uncle Phaedrus,
>     We have a time-clock which tells time with the
> help of steel ball bearings, about 1'2 c'm diameter.
> We need to demagnetize the balls, in order to prevent
> problems in the time-telling... Can you suggest how to
> de-magnetize the balls?  Thank you, in advance,
> Yoninamatz

Hello Yoninamatz, Hmmmmm...... I'm out of familiar territory here, and wasn't able to find much information about clocks with ball bearings on the web. However, I do have a few ideas:

1) Call the manufacturer of the clock and ask them. (always the best first step)

2) Do you know the tape head demagnetizers that are used to demagnetize the recording heads in Video Cassette Recorders? Borrow one of those and try it. If it works, then you can buy one. I think Radio Shack sells them.

3) You can purchase a commercial demagnetizer for tools and ball bearings here:
Fife Pearce


Wheatless Ramen Noodles

  ----- Original Message ----- 
  From: Susan 
  To: phaedrus
  Sent: Sunday, July 07, 2002 4:23 AM
  Subject: Bulger and Ramen Noodles

   I need to know if bulger wheat is cracked before or after it is steamed. 
   I'm wheat allergic and am going to use whole spelt kernals to make it.
  Likewise I would like a recipe for Ramen noodles or something similar 
  that I can substitute spelt flour in. It seems to be noodles that are 
  quickly deep fried, from what I can find.
  Thanks for your help.

Hi Susan,

Bulgar wheat is steamed, then dried, then crushed. When you add boiling water to it, you're really just reconstituting an already cooked product.

Yes, ramen noodles are deep-fried, in palm oil, no less. See:
The Straight Dope

I could not find a recipe for homemade ramen noodles, nor could I find any recipes for making noodles with bulgar wheat. I did find a few recipes for wheat-free egg noodles. See below

Some suggestions: 1. Try rice flour. It makes a good noodle.

2. Try buckwheat flour. In spite of the name, it's tolerated well by people with wheat allergy. It also makes a good noodle.

3. If you like Ramen noodles, try Thai Kitchen instant rice noodles. They're very similar to Ramen noodles & are microwaveable, with a flavor packet. If your grocer doesn't have them, try an oriental market. You might be able to buy them online. Thai Kitchen also makes regular (non-instant) rice noodles in larger packages.

4. Try Japanese soba noodles. (not somen) They're made with rice flour.



  1/2 cup brown rice flour
  1/4 cup corn starch
  1/4 cup potato starch
  1 teaspoon xanthan gum
  1/2 teaspoon salt
  1 egg
  1 teaspoon oil
  4-5 teaspoons water

  Sift dry ingredients into a bowl. Beat egg and oil together, then 
  add to dry ingredients, mixing until flour is moistened. Add water, 
  teaspoon at a time. Turn out on board (it will be crumbly) and 
  knead 5 minutes.

  Cover ball with wax paper and let rest 30 minutes. Lightly flour a 
  board and roll out dough as thin as possible. Let rest and dry, 
  turning once, until dough feels like soft leather. Roll dough up 
  jelly roll fashion and slice the desired width (or use your pasta 

  To dry noodles, hang them over a wooden pole, or spread them out on 
  wax paper. Let dry for 30 minutes. Cook in boiling, salted water 
  about 8 minutes. Drain and serve with your favorite sauce. Serve 2. 
  Recipe may be doubled.
  "Real Food" Noodles

  1/2 c. Cream of Rice cereal
  1/4 c. oriental rice flour
  1/4 c. potato starch
  1/4 tsp. baking powder
  1/4 tsp. salt
    2 large eggs
    1 Tbs. vegetable oil

  Mix dry ingredients together. Stir in eggs & oil Mix well. Cover w/
  plastic wrap & let set for 15 min. Divide dough in 2-3 parts. Roll
  between a sheet of waxed paper & a sheet of plastic wrap. Use potato
  starch to keep dough from sticking. Roll very thin. Cut w/ a knife or
  pizza cutter for noodles-wide or narrow. Use immediately or dry at room
  temp for several hours, then freeze. Cook in boiling water for 3-5 min,
  until done. Drain & rinse. Use immediately or put in casserole. Makes
  2-3 cups cooked noodles. Recipe can be doubled.
  wheat-free noodles

  2 C. Tapioca Flour
  2 C. Cornstarch
  3/4 C. Potato Starch
  1 t. Salt
  5 T. xanthan gum

  Mix the above ingredients together and store in the cupboard in a glass
  jar or air tight plastic container.

  When you want to make noodles, just dip out 1 C. mix, add 1 egg plus 2
  egg white, and 1 T. vegetable oil. Stir together til forms a ball. Knead
  gently on cornstarch covered board and then roll out thin. I use a pizza
  cutter to cut them into the desired size. I think that I usually cut
  them about 1/2 inch wide and maybe 3 inches long. Boil them for 10-12


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus