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Curry Catsup

----- Original Message ----- 
From: "CHRIS" 
To: phaedrus
Sent: Wednesday, September 29, 2004 2:44 PM
Subject: Curry Catsup

I spent several years in Germany. While i was there i enjoyed Curry Catsup. 
A different type of catsup with curry powder placed over the top of it. 
Usually served with brats. Any help would be appreciated. CHRIS

Hello Chris,

You can buy it online here:

Bavaria Sausage

Here's one recipe that claims to be "authentic Berliner curry ketchup": "Combine a tablespoon of curry powder with a teaspoon of paprika. Dissolve this by diluting it in some beer or water and then add as much ketchup as you like. "This is an authentic Berliner curry ketchup sauce that is immensely popular all over Germany and is served on bratwurst."

and below is another recipe for homemade curry catsup.


Curry Tomato Ketchup


1 bn scallions, finely chopped
1 clove garlic, crushed
1 tb grated fresh ginger
1 28-ounce can crushed tomatoes
1/4 ts curry powder
1/2 ts ground tumeric

How to make

Place a small amount of water in a saucepan. Add the scallions, garlic
and ginger. Cook and stir over medium heat for a few minutes. Add remaining
ingredients. Mix well. Cook for another 6 to 7 minutes to blend flavours.
Serve hot. 

Caribou Recipes

----- Original Message ----- 
From: "Norma" 
To: phaedrus
Sent: Friday, October 01, 2004 4:43 PM

> Hi,
> My Spouse recently went hunting in Alaska and returned with 200 pounds of 
> Caribou meat. I need some receipes or suggestion on preparation.
> Thank you,
> Norma

Hello Norma,

Try these sites:

Caribou 1

Caribou 2

Caribou 3


Bloody Marys

----- Original Message ----- 
From: "Lizette" 
To: phaedrus
Sent: Saturday, October 02, 2004 11:50 AM
Subject: Bloody Mary recipe

> Hello Phaedrus:
> I am a first time visitor to your site and what a blast I have been 
> having!
> My request is for a recipe for Bloody Mary's.  I saw a rather lengthy
> recipe a while back that included about 15 ingredients including beef
> stock.  It was the best I've ever tasted and I am hoping you can help me
> locate.
> Thank you,
> Lizette

Hello Lizette,

The Bloody Mary was invented in the 1920s by an American bartender named Fernand Petiot at "Harry's New York Bar" in Paris. The original recipe called for equal parts of vodka and tomato juice and the drink was called a "bucket of blood." In 1934, Petiot moved back to the States and worked at the King Cole Bar, St. Regis. Here, he added black and cayenne pepper, Worcestershire sauce, Tabasco sauce and lemon juice to spice up the drink for New Yorkers and called it a "red snapper." It's not clear exactly how the named became "bloody mary", but the connection to Mary Tudor, the "Bloody Mary" of English History, certainly contributed to the name becoming fixed for the drink.

Lizette, I could not find a recipe with 15 ingredients. Below is a traditional recipe, and below that one is one with 11 ingredients, including beef stock and clam juice.


Bloody Mary

- 2 oz vodka
- 3 oz Tomato Juice
- 1/2 oz Lemon Juice
- Black Pepper & Salt
- 3 dashes Worcestershire
- 2 drops tabasco sauce
- Garnish: Lemon Wedge, Celery
- Glassware: Highball Glass

Shake all the ingredients in a shaker with ice and strain into a highball 
glass over crushed ice. Garnish with the lemon wedge.
Bloody Mary


6 oz. good-quality tomato juice
2 oz. Absolut Peppar vodka
1 oz. beef stock
1/2 oz. clam juice
1/4 oz. Worcestershire sauce
1/4 oz. freshly squeezed lemon juice
1/2 tsp grated horseradish
1/2 tsp Tabasco sauce
1/4 tsp celery seed (ground)
1/4 tsp cracked black pepper
1/4 tsp Old Bay seasoning


Combine all ingredients and shake for 1 minute. Serve over ice. Garnish with 
a lime wedge, a stalk of celery, and a pinch of celery seed floated on top. 
You may also wish to rim the glass with rock salt or Old Bay. 

Vanilla Ice Cream Soda

----- Original Message ----- 
From: "kay" 
To: phaedrus
Sent: Friday, October 01, 2004 9:44 PM
Subject: old fashioned vanilla ice cream soda

> Hi!
>  Do you have a recipe for an old fashion vanilla ice cream soda? My
> grandmother used to make one. She owned a resurant/soda fountain. I know 
> she used soda water or club soda, vanilla ice cream possibly vanilla syurp?  
> I have checked every cookbook and ice cream  cookbook that I own and cannot
> find a recipe. You have always come through for me before and I greatly
> appreciate it. Thank you.

Hello Kay,

No problem. See below.


Vanilla Ice Cream Soda
 For two servings in tall soda glasses and served with a long handled spoon.

1/2 cup cold milk
1/4 cup vanilla flavored syrup
4 scoops your choice of best quality vanilla  ice cream
cold club soda
whipped cream if desired for topping

Whisk together the milk and syrup in a glass measuring cup. Pour evenly into 
the two tall glasses. Add 1 scoop of ice cream to each glass and then pour a 
small amount of club soda into each glass. Press ice cream into club soda 
with the back of the spoon. Add remaining scoop of ice cream and fill with 
soda. Dollop on whipped cream if using.


----- Original Message ----- 
From: "Lee" 
To: phaedrus
Sent: Wednesday, September 29, 2004 6:28 PM
Subject: Not really a recipie request

This is more like an historial food question - is there any way to find out 
a recipie's age?  I need to know if Zwieback was in general use before 1912.

Hello Lee,

Depends on how strict you want to be regarding "general use." The recipe for the bread that we call "zweiback" was brought to America by German immigrants in about 1890. The name "zweiback" first appeared in English language print in 1894. However, the bread itself certainly existed in Germany even before 1890 (although it may have been called by a different name), and similar twice-baked breads have been eaten in Europe since the Middle Ages, used as military provisions and called "panis biscoctus." The general term for this type of bread is "rusk".



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