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2004

TODAY's CASES:

Pickled Beef Heart

----- Original Message ----- 
From: Richard
To: phaedrus
Sent: Monday, July 26, 2004 5:05 PM
Subject: (no subject)

> do you have any recipes about pickled beef hearts
> richard 
>

Hello Richard,

See below.

Phaed

Pickled Heart or Tongue

1 beef/pork heart (cut into 4 pieces)or 1 beef tongue
water to cover meat
1 tablespoon salt

2 cups dark vinegar
3/4 cup water
pepper
1 teaspoon salt (If you prefer, you can add more to taste)
1 Tablespoon pickling spice

Cook heart meat in salted water approximately 1 hour or until done.
(If you are using tongue, it will need to cook about 1 hour then
you will need to peel the skin off the tongue, then cook the tongue
an additional 2 hours or until it is done) Drain, cool, and slice
the meat. Pepper the meat generously. Combine vinegar, water,
salt, and pickling spices and pour over the peppered meat. Bring
to a boil and cool. Let it set overnight and eat. If you don't
think you will eat it within a week, you can freeze it.
This is from a Better Homes and Gardens Meat Cookbook first printed 
in 1959.

Zuppa Valdostana

----- Original Message ----- 
From: "Holly" 
To: Phaedrus
Sent: Monday, July 26, 2004 4:12 AM
Subject: help! what is this?

> I can't tell you how happy I am that you are offering
> your services to find missing recipes.  This one's a
> doozy, so put your thinking cap on.
>
> In February of 2001, my sister and I went to Hong Kong
> for a week. This was during the lantern festival,
> around valentine's day.  One night we turned on the TV
> in our hotel room and there was a cooking show on with
> a French chef.  He made some concoction of things and
> I really, really want to try this recipe, but I was
> drunk and we didn't know the name of the program, so
> all I have is scribbled notes.  I used them once,
> trying to pretend I knew what it was and ended up with
> a very stinky kitchen and burned cabbage in my pot!
>
> >From what I could tell, you first steam some cabbage,
> but using chicken broth (I think) instead of water.
> Then add a layer of coarsely chopped stale bread, or a
> good, rustic french or italian, then a layer of cubed
> cheese.  He first named a French cheese whose name I
> didn't catch, or Swiss, as an alternative.  So you
> layer your pot with chicken broth as the steaming
> liquid, then cabbage, bread, cheese, repeat until the
> pot is full.  Steam the whole thing for (again, I'm
> guessing here) around 8 minutes.  And then you have a
> hearty cheesy, cabbagey stew.
>
> I've tried looking for this thing and no recipe I've
> found really comes close.  I would truly appreciate it
> if you could find any information on this particular
> one.
>
> Thanks!
> Holly 
>

Hi Holly,

I can only find one recipe that even comes close to what you describe. It's an Italian dish called "Zuppa Valdostana". However, it uses beef broth rather than chicken broth. See below.

Phaed

Cabbage and Cheese Soup

Zuppa Valdostana

Ingredients:
1 small Savoy cabbage , (about 1 lb.) ,
8 oz. fontina cheese ,
1 qt. beef broth ,
3 oz. butter ,
 salt ,
slices of country bread , (about 1/2" thick)

Clean and wash the leaves of the Savoy cabbage well, cook them in boiling
water for 10 mins. Drain and cut in julienne. Cut the fontina cheese in 
thin slices. Bring the beef broth to a boil. Melt the butter over a low 
flame. In an oven-proof casserole (preferably terra-cotta) arrange in 
layers all the ingredients in the following order: bread, cabbage, fontina, 
continue until all ingredients are used up, making sure to finish with 
slices of bread. Drizzle the top layer of bread with melted butter. Gently 
pour the boiling broth over it and bake in a low oven (about 325 F.) for 
about half hour, until the top layer becomes crisp. Serve hot.

Cold Tuna Salad

----- Original Message ----- 
From: "MARY" 
To: phaedrus
Sent: Friday, July 30, 2004 2:45 PM
Subject: Cold Tuna Salad

> First of all thank You so much for taking the time to help me!  I have
> been trying to remember what all was in this recipe for many years.  A
> woman from Winnepeg Canada taught me how to make this about 28 years
> ago.
>
> In a large jar You combine albacore tuna, mixed pickles (the old
> fashion ones that have sweet pickles, pickled califlower, etc) along
> their juice, green olives and I don't remember anything after that.  You
> refrigerate this mixture and have it as a salad (full meal) on a hot Ft.
> Lauderdale day!
>
> This may sound like a nutty recipe, but it is wonderful and very
> refreshing.
>
> Thank You again,
>
> Mary

Hi Mary,

Well, I can't find that particular recipe, but there's a tasty one below and more at this site:

Pelican Packers

Phaed

Italian-Style Tuna Salad

2 cans (6.5 ounces each) albacore tuna packed in oil, drained
3 teaspoons fresh lemon juice or lime juice
4 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 celery rib, trimmed and chopped (about  cup)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 small clove garlic, rushed through a press
Red-leaf lettuce, rinsed and drained
1 cucumber, peeled, trimmed and cut into spears
1 medium carrot, peeled and cut into 1/4-inch thick diagonal slices
3/4 cup pimiento-stuffed green olives
2 hard-cooked eggs, peeled, halved

Turn out the tuna onto a plate. Do not flake or stir. Sprinkle with 2
teaspoons of lemon or lime juice and 2 teaspoon of oil. Sprinkle with pepper
and let stand.

Combine celery, red and green peppers, onion and garlic in a medium bowl.
Add remaining lemon or lime juice and oil. Toss to blend. Add tuna and toss
once.

Arrange lettuce leaves (about 6 of them) on a large serving platter. Spoon
the tuna mixture into the center. Garnish the plate with cucumber, carrot,
olives and eggs.

Low Carb Milk

----- Original Message ----- 
From: "GAY R." 
To: phaedrus
Sent: Tuesday, July 27, 2004 3:08 PM
Subject: alternative

My name is Gay I live in Montana.

My question is: Do you know of a low carb alternative to sweetened condensed
milk.  (eagle brand).

I am finding that I can adapt most recipes to the low carb lifestyle, but
have not yet found a replacement for eagle brand milk.  Can you help?

Hello Gay,

See below.

Phaed

Low Carb Sweetened Condensed Milk

Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 cup Splenda
2 Tbsp DiabetiSweet (optional)

Whisk all ingredients (added in the order given) in a saucepan over low
heat, stirring constantly until thickened. Cool completely, add to sealable
non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use sweetened
condensed milk (like Eagle Brand.) Using the Diabetisweet adds less than 1
carb per serving but aids in proper consistency, however, it will still be
delicious without it. Depending on your plans to use it, adding a bit of
vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints.   40 carbs in entire recipe; 4 grams per 1/4 cup
serving.

Calcium in Water

----- Original Message ----- 
From: "Stephanie" 
To: phaedrus
Sent: Tuesday, July 27, 2004 6:52 AM
Subject: Calcium in water

Dear Phaedrus
Love your site, it's always entertaining and informative.

I was wondering if you might be able to help me.  Like a lot of women I'm
aware of the need to have a good level of calcium intake for bone strength
and other health benefits.  I've recently moved to Paris where the water is
very high in calcium (plaster of Paris!).  It's a nuisance when it comes to
cleaning and damage to electrical appliances (thank goodness for vinegar),
but I've been wondering whether I'm getting any health benefit from all the
tap water I drink, or whether the form of mineral in the water isn't
absorbed like that in dairy produce.

Many thanks

Steph

Hi Steph,

Depending on the concentration of calcium in your water, you may be getting as much as 30% of your needed calcium from your water there. Dietary calcium is absorbed fairly well from hard water sources. This site has information:

Water Education

Phaed

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