On 30 Sep 2005 at 16:29, Jennifer wrote:
> I am looking to find the origin of where cooking Hash came from and
> what the original hash was.. I heard it was Mrs. Lincoln, but can't
> prove it.
> Thank you.
The word "hash" comes from the Old French word "hacher", meaning
"to chop". The word entered the English language, according to
John Mariani's "Dictionary of American Food and Drink", in the
mid-seventeenth century (way before Lincoln). It was used in
America to describe any dish that was a mixture of chopped meat
and vegetables, such as what we call "Shepherd's Pie".
Mariani says that "an 1850 menu from the Eldorado Hotel in Hangtown,
California, lists 'Low Grade Hash' for seventy-five cents and '18 Carets
Hash' for a dollar." This, too, would have been before Lincoln's
presidency. The term "hash house", for an eatery that served this type
of fare, came into use during this same time. Mariani also mentions that
a recipe for "chicken hash" was printed in "Rector's Oyster House" in
1897. "Corned beef hash" appeared around the turn of the century.
On 25 Sep 2005 at 15:20, Patti wrote:
> I know you said you didn't want to look up recipes, but I've been
> searching for over a week for a cod recipe my boyfriend said a cook at
> an Alaskan restaurant used. He said he cooked the cod smothered in
> mayonaisse and he loved it. I thought maybe you might have a
> suggestion where to look or even better a recipe for me. Thanks for
> any info you can send me!!!! Patti
I never said that - I just said that there were certain kinds of recipes
that didn't interest me. But fish recipes are one of my favorites. See
below for two cod baked in mayonnaise recipes.
2 tablespoons butter
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup fresh lemon juice
1 pound cod fillets
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine butter, mayonnaise, sour cream and lemon
juice. Place cod fillets in a 8x8 inch baking dish. Pour mayonnaise
mixture over fish. Bake in a preheated oven for 30 minutes or until
fish flakes easily with a fork.
Cod Baked in Mayonnaise
1 1/2 lbs cod fish fillets
2 tablespoons chopped parsley
1 onion, finely chopped
10 tablespoons mayonnaise
salt and pepper
3 tablespoons breadcrumbs
Wash and dry cod fillets.
Place in a buttered casserole and season with the salt and pepper.
Sprinkle parsley and onion over it.
Cover with mayonnaise.
Bake in a pre-heated hot oven for 20 minutes.
Sprinkle with breadcrumbs over it and bake another 5 minutes.
On 27 Sep 2005 at 18:27, Linda wrote:
> My Granny use to sing a song to me.... "ol little playmate won't
> you come out and play with me... ....something about a celler door
> and we'll be friends forever more.?????... .... could ya help
> me?????? I want to do that in a frame for my Grand Daughter thanks
> soooooooo much..... Linda
This is an old kids' clapping rhyme. See below for the words.
Oh little Playmate
come out and play with me
and bring your dollies three,
climb up my apple tree,
holler down my rainbarrel
slide down my cellar door
and we'll be jolly friends forever more.
No, no, no playmate, I cannot play with you
my dollies have the flu,
boo hoo hoo hoo hoo hoo,
ain't got no rain barrel,
ain't got no cellar door,
but we'll be jolly friends forever more.
In your reply to Diana who was looking for buns or recipes for buns,
you gave a website for Heiner's Bakery and the names of 3 others who
make the buns One of those is Cobblestone Mill, which is a brand of
Flowers Bakery, who has their website with all their brands listed on
that site. Cobblestone calls their roll a split top hot dog bun.
I am currently in email communication with the company, looking for
a local (S.E. Georgia) distributor and will let you know what they say.
Thought you could pass on the website info to others interested in this
Ok. The Cobblestone Mill website is here:
On the website, they call them "top slice hot dog buns".
Dear Uncle P.
The New York Times, several years ago, had a recipe for "Bogus
Balsamic Vinegar," with the statement that it came very close to
the real, expensive kind, although lacking its "soul.". I would
not know about that, never finding "soul" in the ingredient lists
on food labels, but I do know that the recipe produces a complex,
flavorful brew that is light years beyond the cheapo supermart
balsamic that is the foundation for the recipe. I've made the
Bogus twice. I include a scan of the recipe, which is for your
archives, and perhaps for sending to the person who wanted to
My modification is at Step Two--I simmer it slowly down in a crock
pot outside the house--the first try put so much vinegar vapor into
the kitchen (and house) that I felt pickled after finishing the
2 tablespoons white sugar
3 cups cheapo balsamic salad vinegar
2 juniper berries, cut in half
1/2 inch vanilla bean, split
20 needles fresh rosemary
2 black peppercorns
1/4 teaspoon dried fig
1/4 inch dried star anise
1 tablespoon honey
1/8 teaspoon molasses, optional
Worcestershire sauce, optional
1. In a heavy-bottom skillet, over medium high heat, combine sugar
with 1 tablespoon water,and simmer until mixture is dark caramel
but not burned, 2 to 3 minutes. Remove from heat and add 1 cup of
the vinegar. Lower heat and simmer until mixture is a very thick
syrup, about 12 minutes.
2. Carefully add another cup of vinegar, stirring constantly and
scraping the syrup to incorporate it. Add juniper, vanilla bean,
rosemary, black peppercorn, raisins, fig, star anise, and remaining
cup of vinegar and continue simmering until liquid is reduced to
about 1 1/2 cups, 20 to 30 minutes.
3. Add honey, bring mixture to a simmer, and remove from heat.
Cool to room temperature. Taste and adjust flavor with the molasses
(for a darker, caramel tone) or Worcestershire sauce (to enhance the
spice tone. Strain.
Yield: 1 1/2 cups.