Custom Search



Metaphysics & Epistemology

  ----- Original Message ----- 
  From: Chuck
  To: phaedrus
  Sent: Wednesday, October 02, 2002 10:33 PM
  Subject: need info

  Where do I go to find the meaning & writings on Metaphysical 
  & Epistemologically.  Thank you Chuck 

Hello Chuck,

Interested in the high country of the mind, huh? You should read "Zen in the Art of Motorcycle Maintenance".

Metaphysics is the branch of philosophy concerned with the nature of ultimate reality.

Epistemology is the branch of philosophy that's concerned with knowledge.

These links should provide you with plenty of fodder:

Metaphysics & Epistemology Link 1

Metaphysics & Epistemology Link 2

Metaphysics & Epistemology Link 3

Epistemology links: Epistemology Links

Metaphysics: Metaphysics Links


Instant Mashed Potato Pancakes

----- Original Message -----
From: Kia
To: phaedrus
Sent: Thursday, October 03, 2002 3:48 PM
Subject: Instant Mashed Potato Pancake


I used to make mashed potato pancake using only instant mashed 
potatoes, water.  I would then lightly coat it with flour and 
fry in butter.  They were very good.  I can't remember which 
brand of instant mashed potato flakes I used.  Could you help?


Hello Kia,

Okay, Okay. I took the word "psychic" off my web page. I couldn't possibly tell you which brand of instant potato flakes you used.

None of the recipes that I have specify a brand. They just say "potato flakes," like the one below.


Quick  Skillet  Potato  Pancakes

 Ingredients :
 1/3 c. instant mashed potato flakes
 3 tbsp. self-rising flour
 1/2 c. skim milk
 1/4 c. minced onion
 1 egg, beaten
 1/8 tsp. salt
 Dash each pepper and ground nutmeg
 1 tbsp. vegetable oil
 1/2 c. applesauce (no sugar added)

 Preparation :
   Makes 2 servings, 2 pancakes each.  In small bowl combine potato
 flakes and flour; add remaining ingredients except oil and
 applesauce and, using a fork, blend thoroughly.  In 10 inch nonstick
 skillet heat oil; drop batter into skillet by heaping
 tablespoonsful, forming 4 pancakes.  Cook until bottoms of pancakes
 are browned; turn pancakes and brown other side.  Remove to serving
 plate and serve with applesauce.  Each serving provides:  1/2
 Protein Exchange; 1 Bread Exchange; 1/4 Vegetable Exchange; 1 1/2
 Fat Exchanges; 1/2 Fruit Exchange; 1/4 Milk Exchange.  Per serving:
 230 calories, 7 g protein, 10 g fat, 28 g carbohydrate, 347 mg
 sodium, 138 mg cholesterol.

Flavored Vodka

---- Original Message -----
From: Heather
To: phaedrus
Sent: Thursday, October 03, 2002 5:21 PM
Subject: flavored vodka

> Phaedrus -
> Back in the 70's I remember friends making "faux Kalua" etc. 
> with vodka and various flavorings.  Do you have any such recipes?
> Heather

Hi Heather,

I found a few. This site has some recipes:

And see below. This is something that would be fun to experiment with. How about vanilla vodka, with vanilla flavoring?


Coffee Liqueur

2 cups ground coffee beans (select a strong, full-bodied blend, such as French Roast)
3 cups boiling water
1 1/2 cups granulated sugar
1/2 cup light brown sugar -- firmly packed
1 teaspoon glycerin (found in drugstores)
1 teaspoon Homemade Vanilla Extract -- see recipe
3 cups vodka

Put the ground coffee and boiling water into a bowl and mix thoroughly. Line
a fine-mesh sieve with a coffee filter and strain immediately into a 4-cup
glass measuring cup. Combine the coffee and the sugars in a medium saucepan.
Heat for 5 minutes over low heat, stirring constantly, just until the
mixture begins to steam (do not bring to a boil). Remove the pan from the
heat and let cool. Stir in the glycerin, vanilla, and vodka. Using a funnel,
divide the liqueur between two 20-ounce decanters. The Coffee Liqueur should
be ready to drink in 3 or 4 days and has a shelf life of 2 to 3 months.

YIELD: 5 cups
I have been making flavored vodka with raspberries and blackberries.
You can use any kind of fruit, but this is what I have tried so

All you do is take 3 to 4 cups of fruit, the peel of a lemon or
lime (I use a stripper and get nice long curls of it) which helps
draw the flavors out of the fruit.  Put them in a gallon sized jar
(I use a nice glass one so I can watch the progress) and cover with
about 1.75 liters of fairly inexpensive vodka.  Place the lid on
and let them sit, turning the jar every day when you pass by, for
about 3 to 4 weeks.

Then strain out the berries with cheesecloth and bottle the vodka.
It can be stored at room temperature, or in the freezer.  It's
great for making Raspberry Lime Rickies (vodka, club soda, ice and
a lime wedge) in the summer!

I think I am going to keep making these all through the fall with
other kinds of fruits.  Meyer lemons would be great if I could find
some.  Well, I hope others might try this!  I used to hate drinking
vodka, but now it's pretty neat!

For something really interesting, try the berries after you've
strained them out, they pack QUITE a wallop!  (I was doing this at
10 in the am so I had to watch it!!)

Bologna Cake

  ----- Original Message ----- 
  From: Matt 
  To: phaedrus
  Sent: Friday, October 04, 2002 11:16 PM
  Subject: curious about a recipe

  We just saw the movie Sweet Home Alabama and there was a joke in 
  the movie about someone eating a bologna cake. Does such a cake 
  actually exist? Where could I find the recipe if it does? 

Hello Matt,

Well, I couldn't find a recipe for bologna cake, but I did find this description:

"The cocktail parties of the 1950s took playing with appetizers further with dips, cheese balls and ways to gussy up what was by then becoming the beloved cold cut. The bologna cake was an affair that used cream cheese to glue cold cuts into a tower."

Since the movie is a hit, it wouldn't surprise me to see such a recipe being passed around soon. A bologna cake sounds like the ideal thing to serve at a toga party.


A reader sent this recipe:

Bologna Cake
1 1/2 lb. bologna
2 (8 oz.) pkg. cream cheese

Get 1 1/2 pounds bologna sliced 1/2-inch thick. Take 1 piece of bologna and cover with a layer of 
cream cheese, lay another piece of bologna on top of first piece. Then cover second piece with 
cream cheese, continue to do this until all 1 1/2 pounds are layered in the form of a cake. Then 
take remaining cream cheese and cover top and sides, just like you were icing a cake. Chill, slice 
and serve with crackers or chips.

No More Streu Mi in Canada?

  ----- Original Message ----- 
  From: Dianne 
  To: phaedrus
  Sent: Friday, October 04, 2002 11:10 PM
  Subject: Streu Mi

  Could you please tell me if Streu Mi is available in Canada.  We used 
  to purchase it through a local Grocery Store.  This product was supplied 
  to our local grocery store by Bigros Foods Inc., 25 Parker Ave., Nepean, 
  Ontario, Canada.

  The local grocery store indicated it is no longer available in Canada.  
  Can you help us???

  Please let me know your thoughts and if you can enlighten us on how we 
  might be able to purchase this product.

  Thank you


Hello Dianne,

Well, the first thing that I would do if I were you is to telephone Bigros Foods and ask them about it:

Bigros Foods Inc
. 25 Parker Ave
Nepean ON K2G 3A6
Ph: 613-226-6615
Fax: 613-226-3419

If it's true that you aren't going to be able to get it in Canada any more, then you can purchase it online at these websites:

My Gourmet Shop Grill Index



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