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2008

TODAY's CASES:

Britling Chess Pie

----- Original Message ----- 
From: Michael 
To: phaedrus
Sent: Tuesday, September 09, 2008 4:22 PM
Subject: Request for a Recipe

Dear Phaedrus,

I am looking for recipes from Britling's cafeterias (they were in Memphis and elsewhere for decades).
I understand that the same company that owned Britling's also owned Blue Boar cafeterias in Kentucky 
and elsewhere, and that they had the same recipes.   There was nothing like Britling's.  Everything 
was excellent, including the waitresses who would pick up your tray and take it to your table.  

I crave the recipe for Britling's chess pie.   I found a "Britling's like" chess pie on the web, 
but I want the real recipe from Britling's.

Thanks Phaedrus for helping me.  
Cordially, Michael 

Hello Michael,

The second recipe below is the "like Britling's" recipe, but the first one is one that was printed in the Memphis Commercial Appeal in 1994 as "Britling's Chess Pie". Not much difference, but they are slightly different. Remember, anything made in a commercial environment is usually different in some respect from any home version of the same dish.

The fried chicken will have to be a separate search. We only do one search per e-mail.

Phaed

  Britling Chess Pie, as printed in the Memphis Commercial Appeal in 1994

  Ingredients:
  1 cup grated cheese, 
  1 cup milk, 
  5 egg yolks, 
  1 cup sugar, 
  1 tbsp. corn meal, 
  1 tbsp. flour, 
  2 tbsp. melted margarine, 
  2 tbsp. whipping cream, 
  9-inch pie crust, unbaked 

  Directions
  Combine grated cheese with milk and heat, but do not boil. Mix egg yolks, sugar, corn meal and 
flour, stirring to blend, then add to cheese mixture. Add margarine and cream, stirring by hand 
to mix well. 

  Pour into a 9-inch unbaked pie crust and bake in preheated oven at 375 about 45 minutes or until 
a knife inserted near the edge comes out clean. Makes 9 inch pie
---------------------------
  Britling's Like Chess Pie

  Ingredients

  1/4 cup grated Cheddar cheese
  1 1/8 cups milk
  5 egg yolks
  1 1/2 cups sugar
  1 tbsp. corn meal
  2 tbsp. flour
  2 tbsp. melted margarine
  2 tbsp. whipping cream
  9-inch pie crust, unbaked

  Procedure

  Combine grated cheese with milk and heat, but do not boil. Mix egg yolks, sugar, corn meal and flour,
stirring to blend, then add to cheese mixture.
Add margarine and cream, stirring by hand to mix well. Pour into 9-inch unbaked pie crust and bake in
preheated oven at 375 degrees for 40-45 minutes.

Korean Fried Chicken

----- Original Message ----- 
From: "Barbara"
To: phaedrus
Sent: Wednesday, September 10, 2008 7:41 PM
Subject: Asian Frying Technique 

> Korean Fried Chicken is based on an Asian frying technique that renders 
> out the fat in the skin. What is this technique??  Do you have any idea??
> Thanks for your help!!!  :) :) :)
>
> Barbara 

Hello Barbara,

The technique is very simple. There is an article in several places on the Internet that explains it. It's this:

1) Use wings and drumsticks. Small pieces work better than big chicken breasts.
2) Do not season. Dredge lightly in flour.
3) Heat oil to 350F. Some of the Korean chains use only olive oil.
4) Cook chicken 10 minutes.
5) Remove chicken from fryer and let it drain & cool for two minutes. The chains use a wire basket or strainer and shake the chicken some to shake off the oil before letting it cool for 2 minutes.
6) Return to the fryer and cook for 10 more minutes.
7) Seasonings are added after cooking.

Phaed


Barszcz

  ----- Original Message ----- 
  From: Steve 
  To: phaedrus
  Sent: Sunday, September 14, 2008 10:17 AM
  Subject: Mysterious liquid refreshment

  I have a bit of a challenging request for you. I know you have several Borscht recipes on your 
site, but the one I'm looking for is nowhere to be found.

  Years ago, in Baltimore Maryland, a Czech friend of mine took me to a New Years Eve party at a 
Polish party hall called Stodola. Everyone there was a Polish immigrant and most did not speak very 
good English. It was the greatest New Years Eve I ever experienced. The Vodka was freeflowing and the 
Polka Band didn't stop until they were too drunk to play anymore.

  Anyway, around 2 am the hostesses (all older Polish ladies with very little grasp of English) 
came out of the kitchen with a crockpot full of a warm broth and began to serve it in styrofoam cups. 
I assumed this was a sort of anti-hangover remedy. The stuff was like liquid heaven. It was beefy 
and a bit salty and there were no solid pieces, just clear hot broth. Once I found someone who could 
understand my question, I asked what this incredible stuff was and was told it was Borscht. I had 
always assumed Borscht would taste strongly of beets and this stuff didn't.

  Although I was drunker than I'd ever been before, I still remember the taste years later and 
cannot locate a recipe that sounds like the right stuff. I don't know what it was, but the way 
it was presented at the end of the night leads me to believe it was some sort of traditional
end-of-the-party recipe that might be common in Poland. Any ideas?

Steve

Hello Steve,

Real Polish borscht is called "barszcz czerwony", and is often served as a clear broth after the solid ingredients are strained out.

From Wikipedia: "The basic Polish borscht (barszcz) recipe includes red beetroot, onions, garlic, and other vegetables such as carrots and celery or parsley roots. The ingredients are cooked for some time together to produce a kind of clear broth (when strained) served as boullion in cups or in other ways. Some recipes include bacon as well, which gives the soup its distinctive, "smoky" taste."

Barszcz can be made with a variety of ingredients, sometimes including beef bones to make the broth, and if it is strained after cooking, then it is a clear broth that is served in cups. There's a very basic, simplistic recipe below that uses a vegetable bouillion cube to make the broth.

Phaed

  Beetroot soup (Barszcz czerwony)

  Ingredients:
  2 large red beetroot
  1 vegetable bouillon cube
  wine vinegar
  sugar, salt, black pepper

  Peel the beetroots and grate them. Pour bullion over them and bring to boil. Simmer until the 
water becomes very red, then pour it through a sieve and discard the beetroots. Add vinegar,sugar, 
salt and black pepper to taste and serve. 

Root Beer Fudge

  ----- Original Message ----- 
  From: Jen 
  To: phaedrus 
  Sent: Saturday, September 13, 2008 4:57 PM
  Subject: Root Beer Fudge

  Dear Uncle,
  
Last year at Christmas  my (then) neighbors gave me some root beer fudge.  While I have been able to 
find sites where it can be purchased ready made I have not been able to find a recipe for the stuff.
It Was Very Good!  Can you Help?

  Jennifer 

Hello Jennifer,

I can only find one recipe. It's below.

Phaed

  Root Beer Fudge

  1 cup butter 
  1 1/3 cups milk 
  4 cups granulated sugar 
  2 1/2 teaspoons root beer extract
  1/8 teaspoon salt 
  1/4 cup chopped pecans (optional)

  In a saucepan, melt butter over low heat and then add remaining ingredients. 
  Place over medium heat and cook until the mixture reaches a boil, stirring constantly. 
  Carefully clip a candy thermometer to the side of the pan. 
  Continue to cook, stirring constantly, until the mixture reaches the softball stage (234 degrees F),
  about 20 minutes. 
  Remove from heat and beat until thick. 
  Transfer immediately to well-greased 9-inch square glass dish and sprinkle with chopped pecans. 
  Cool thoroughly before cutting. 

Glorified Rice

  ----- Original Message ----- 
  From: Pam 
  To: Phaedrus 
  Sent: Saturday, September 13, 2008 9:12 PM
  Subject: Glorified rice

  My husband's mother made Glorified Rice.  It was a dessert with rice, whipped cream, jello, and 
  sometimes pineapple.   Could you please locate the recipe.thanks, Pam 

Hello Pam,

See below.

Phaed

  Glorified  Rice

  1 box lemon Jello
  1 can crushed pineapple
  2 c. rice, cooked
  1 pt. whipping cream

   Add 1/2 cup of boiling water to the Jello.  Let sit until soft.  Put juice from pineapple in Jello.  
  Add rice and pineapple and the whipping cream with 1/2 cup sugar and 1 tsp vanilla.  Let stand 
  2 hours before serving.  
  Makes a large bowl of salad.  
  --------------------------------
  Glorified  Rice

  1 pkg. lemon jello
  1 c. boiling water
  1 c. pineapple juice
  2 c. boiled rice
  1 (13 1/4 oz.) crushed pineapple
  1 c. whipping cream
  4 tbsp. sugar

    Dissolve jello in boiling water.  Add pineapple juice; chill.  When cold, whip to consistency of 
 heavy cream.  Fold in rice and pineapple.

   Fold whipped cream into jello mixture.  Let set. 
  -------------------------------
  Glorified  Rice

  1 lg. box strawberry Jello
  1 (16 oz.) can crushed pineapple
  2 c. cooked rice, cooled, not instant
  1/2 pt. whipped cream
  1/2 c. sugar and 1 tsp. vanilla beat into whipped cream

Drain pineapple, reserving juice.  Make Jello according to directions substitute pineapple juice 
for up to 1 cup of cold water.  Let set up in refrigerator until of the consistency of heavy cream.  
Add remaining ingredients gently mixing just until blended.  Chill until firm.

""


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