Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search

2011

TODAY's CASES:

Buffalo Kimmelweck

----- Original Message ----- 
From: "Suzanne 
To: phaedrus@hungrybrowser.com
Sent: Monday, August 15, 2011 12:56 PM
Subject: Re: Buffalo Kemmelweck

> Have you ever made the Kimmelweck (probably spelling it incorrectly)  from 
> Buffalo? I've gotta try those one of these days. Probably should  make 
> the drive to Buffalo and refresh my memory on what a real one is  like! 
> Just remember that beef on weck could not be beat!
>
> Thanks for you help!
> Suzanne

Hi Suzanne,

I had no success with a kimmelweck recipe that's specifically from Buffalo.
However, there is a kimmelweck recipe on my site here:
German Brotchen: kimmelweck
and a Jewish Deli kimmelweck recipe here:
Jewish Food List

Phaed

Anna sent this:

Actually it's Kummelweck ('u' with Umlaut), Kummel meaning carraway.

Maybe this (article and recipe)helps:

Buffalo's Other Claim to Fame

Chef Dawn sent this:

Uncle Phaedrus,

A request was made recently by Suzanne, who was looking for a recipe for 
Kummelweck rolls (9/9/11).  An easy way to make these at home is to purchase 
pre-made kaiser rolls from a bakery and doctor them up. 

Simply combine equal parts of coarse salt (pretzel salt works well for this) 
and caraway seeds.

Bring 1 cup of water to a boil. In a measuring cup dissolve 1 tablespoons 
corn starch in a 1/2 cup warm water and add this mixture to the boiling water. 
Return to a boil until it thickens. Let cool.

Brush the tops of the kaiser rolls with the cooled cornstarch mixture and 
generously sprinkle the salt/caraway seed mixture over the tops of the rolls.

Bake for about 4 minutes in a pre-heated 350 degree F oven or until salt/seed 
coating is dried.

For beef on weck, build sandwich with sliced roast beef dipped in hot au jus. 
Top with horseradish and dip the the cut side of the top roll into the au jus 
before capping the sandwich.

I hope your readers find this helpful, and as always, I enjoy reading your special finds! 
Thanks for all you do!

Sincerely,

Chef Dawn (a non-native Texan who misses beef on weck, too)

Dutch Dill Bread

----- Original Message ----- 
From: "Suzanne" 
To: "Phaedrus" 
Sent: Monday, August 15, 2011 12:56 PM
Subject: Re: Dutch Dill Bread

> The Cracker Barrel bakery in northern Florida used to make a 
> dutch dill bread. A round load with dill seed, like a rye, but with  dill. 
> Fabulous!!
> Thanks for you help!
> Suzanne

Hi Suzanne,

No success with a "Cracker Barrel Bakery" recipe for Dutch dill bread, but there are others on these sites:

Key Ingredient

Free Recipes Home

Cook Advice

Phaed


Chuck Muer's Chicken

----- Original Message ----- 
From: Christine 
To: phaedrus@hungrybrowser.com 
Sent: Monday, August 15, 2011 5:23 PM
Subject: Seeking recipe

Chuck Muer restaurants recipe..it was a chicken dish served over pasta 
with dried cherries, possibly also green beans.  Any idea what this might 
be and what the recipe would be.  Seems to me it might have been called 
Michigan Harvest Chicken but not sure?

Hello Christine,

Sorry, I had no success locating this recipe.

There are two facebook pages about Chuck Muer's restaurants:

Memorabilia, including actual recipes:
CAMuer-Alumni-70s-80s-and-90s
I could not find a chicken recipe like you describe on any of the menus here. There are a few recipes posted here.

Former-Employees-of-Chuck-Muers-Eastside-Charleys
Former Muer employees post here. There are a few recipes posted.

You can post your request on these pages. Even if no one has a recipe, perhaps they will remember the name of it and can advise you.

There are a few used copies of Chuck Muer's cookbook around, but they are usually very expensive.

Phaed


May's Frosty Malt

----- Original Message ----- 
From: Sallie 
To: phaedrus@hungrybrowser.com 
Sent: Saturday, August 13, 2011 4:12 PM
Subject: recipe request

Hi was trying to find a recipe of the "Frosty Malt" that was sold in the 
basement of the May Company in downtown Cleveland, Ohio.   It is not the 
same as the frosty malt sold at Higbee's.  Higbee's had a chocolate flavor 
and May Company did not.  It was silky in texture and thick and was served 
in a glass.

Thank you,

Sallie 

Hi Sallie,

Sorry, I had no success with this.

Phaed

Dear Uncle Phaedrus,
 
Happy New Year! On 9/7/11 you published a request by Sallie for May Co's Frosty Malt. I don't have a recipe but a local ice cream shop is 
supposed to have purchased the original equipment and recipe. I haven't had one in a few years but it was very good and much like I remembered 
from May's (except for the glass). The name of the shop is Honey Hut with locations on State Rd in Cleveland and Parma, on Pearl Rd in Strongsville 
and at the intersection of Rts 21 and 82 in Brecksville. Unfortunately, they're closed for the winter but usually open up around St. Patrick's Day. 
Hopefully this will help her enjoy it again.
 
Best,
 
Diane
---------------------------------------------------------------------------------
From:Nick
Sent: Wednesday, December 23, 2015 11:21 PM
To: phaedrus@hungrybrowser.com 
Subject: phaedrus@hungrybrowser.com 

hi my name is nick lavanty i have the orignal may company malt aka as strouss malts in youngstown oh. 
i have a trailer every year at canfield fair 

Hello Nick,

Thatís great news. Nick, is this a recipe or a product? The requester was looking for a recipe to make these at home or a source to buy the ingredient that made them special

Iíll post your information below the original request.

Phaed


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to phaedrus@hungrybrowser.com

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 Phaedrus