|
From: Bj
Sent: Thursday, October 05, 2017 4:58 PM
To: Phaedrus@hungrybrowser.com
Subject: Porky's Onion Ring Receipe
The other day I found your receipe for Porkys onion rings and I couldn't
wait to make them. I followed the receipe to the letter and all I got was a
huge ball of flour paste. What a disappointment. the receipe said 2 cups
milk, 4 cups flour. That equals paste. I attached a picture of the glob. I
grew up eating these delicious rings and would love a receipe that works.
Hello BJ,
I'm sorry the Porky's onion rings recipe didn't work for you. I 'm not a
cook myself; I just search for recipes that people ask for. I could not
possibly try them all before posting them. You can see from that post on my
site at 3-23-2015,
that the recipe came from a book (page 142) called "Minnesota Eats Out" by
Kathryn Strand Koutsky and Linda Koutsky with recipes by Eleanor Ostman.
I went back and checked the posted recipe against the book, and they are
exactly the same, so if there is a mistake in the recipe, the mistake is
in the book. I do occasionally make typos, but apparently not in this case.
The recipe has been posted for 2 1/2 years now, and I have never gotten a
complaint about the recipe until yours. That same recipe is posted on other
sites around the web, and I saw only one comment: someone said the onion
rings did taste like Porky's, but that it was difficult to get the consistency
right. Did you try adding more milk a little at a time to your glob and
thoroughly whipping it until the consistency seemed right? That's my best
suggestion. Recipes are not always perfect, and there are sometimes misprints
even in printed books. Sometimes you have to do some tweaking.
There does not appear to be another recipe or copycat available anywhere for
Porky's onion rings.
Postings of the same recipe on other sites:
recipelink
recipe secrets
Try either of these suggestions:
1. Start with 2 cups of milk, egg, and salt. Slowly whip in flour until the
batter consistency is suitable. Be sure to whip this batter thoroughly.
or
2. Start with 4 cups of flour plus 1 tablespoon. Add the egg and salt, then
whip in milk gradually until the batter consistency is suitable. Be sure to
whip this batter thoroughly.
You might even try using an electric mixer on low instead of the whip.
I'll post this beneath the posting on my site as a caution to others who
might try the recipe.
Phaed
Thanks for your reply about the Porky's onion rings.
After I had sent my email, I reread your article and realized the recipe was from a book.
Thank you for taking the interest in suggesting alternatives to the recipe. I did take a
chunk of the glop and added more milk to get it to a thinner consistency. The onion rings
were similar to Porky's but very greasy. When Porky's closed down it was hopeful that they
would have a booth at the Minnesota State Fair, but as of now that hasn't happened.
Thanks again for your time!
Subject: Porky's
From: Wayne
Date: 1/10/2023, 8:17 AM
To: phaedrus@hungrybrowser.com
On 1/9/2023 10:00 PM, wayne wrote:
On the comments about porkys onion ring batter, I have a old lifetime friend
who worked there for 2 year's in high school and laughs at all the posted
recipes and states he mixed and made 1,000s of pounds of onion rings and
besides the lawerys seasoned salt all they used was FRY KRISP BATTER AND
WATER..TRUE STORY..I still use fry krisp for all deep frying thou hard to
find , my source is 5lb. Bag's at Sysco food wholesale on hwy 10 about a
mile before st.cloud.. the Big question is the oil used. I don't know causes
back in the 50s/60s lots of deep frying was done, unlike today, with lard,
and all sorts of shortnings not recommended today for health reasons, but
yes I was brought up on lard and still use it sparingly..does make a difference..
Hello Wayne,
Thanks for writing. I will update my info. Fry Krisp has an online store here:
Fry Krisp Batter Mix.
Amazon has the mix, too.
Phaed
From: Jinxy
Sent: Sunday, October 01, 2017 10:35 PM
To: phaedrus@hungrybrowser.com
Subject: Found Horn & Hardart Recipes
I had these in my home collection, but since they came from a newspaper, I thought I would
search for them online. Attached is the "Mashed Turnips" and "Beef Stew" recipes.
Love your website and want to share.
Jinxy
Horn & Hardart Beef Stew
2 lbs round or chuck meat (cubed)
flour
1 cup canned tomatoes
4 sliced carrots (medium)
4 onions (small)
4 celery ribs (sliced)
4 medium potatoes (cubed)
(serves four)
Trim off fat and gristle and save the fat. Season meat with salt and pepper
and dredge with flour. Heat fat in a heavy pan, add meat, and brown well.
Add tomatoes and 3 cups boiling water. Reduce heat, cover and stew meat
very slowly for 2 to 3 hours. Skim off and fat that collects on the surface.
About halfway through the cooking period, add carrots, onions and celery.
Approximately half an hour before serving, add potatoes.
(If desired, the gravy can be thickened by mixing 3 tablespoons of flour with
3/4 cup of cold water before adding vegetables. Stir until smooth, add to the
stew and cook for about 5 minutes.)
Just before serving, season to taste.
---------------------------------------------------
Horn & Hardart Mashed Turnips
1 medium mashed yellow turnip (about 1 lb.)
1 medium carrot
1 large potato
1/2 medium onion
salt (see instructions below)
white pepper (dash)
1 tbsp butter
1 tsp sugar
(serves 4 to 6)
Peel and clean vegetables. Dice each into one inch cubes. Cook each separately
in enough water to cover. Add one teaspoon salt to both turnips and potatoes.
Add only one-half teaspoon salt to the carrots. Do not salt the onions. Cover
each vegetable during cooking except the onions. When tender, drain thoroughly.
Mix all vegetables together in a mixer at high speed or use a ricer or mash by
hand. Add the white pepper, butter and sugar and blend well.
Black-eyed or purple-hull peas with fatback, salt pork, or streak 'o lean is something
that I miss a lot. In our house we had them at least once a week. Mom always preferred
purple-hull peas to plain black-eyed peas. There really is a difference. I must have
shelled a ton of them. Everyone but Dad was recruited when she'd bought a bushel of peas
from a farm-stand. They had to be shelled and put in meal-portion-sized baggies to be
frozen so we'd have them all year. When you cook them, you have to put in a chunk of salt
pork or "streak'o lean" (more lean than salt pork.) When you eat this kind of peas, you
don't waste the "pot-likker." You crumble some cornbread in a small bowl and spoon the
pot-likker over it. Yum! The pot-likker is where all the nutrients are. (At least, I was
always told that.) We enjoy "Hoppin' John" on New Year's - black-eyed peas mixed with ham
and rice , but it's just not quite the same as those purple-hulls.
When purple-hull peas came into season, so did "butter beans". If you look up "butter beans",
you'll find that they are the same species as "Lima beans," but not exactly the same in taste
and appearance. Lima beans are green; butter beans are brown or tan, almost the same color as
cooked purple-hull peas. Sometimes Mom would mix butter beans and purple-hull peas and cook
them up together with salt pork.
We had corn like everyone else has corn: creamed, whole kernel, and corn on the cob. We also
had something that Mom called "field corn". The ears of "field corn" were a little smaller,
and the kernels were lighter colored and smaller than those of "sweet corn." Mom wouldn't buy
any fresh corn if it wasn't "field corn." When I looked up field corn on the Web, I read that
"field corn" is used as livestock food. Not in our house, unless we were the livestock. Although,
maybe what she bought was actually "green corn", which is "sweet corn" that's picked young, when
the corn is milkier and the ears are smaller. Maybe she just called it "field corn?" I don't know.
Mom would get a bushel of it and we'd shuck it and then she'd take a sharp knife and cut it off
the cob, saving the corn "milk" along with the corn. She'd freeze it in meal-size baggies and
later fry it in an iron skillet with butter and salt & pepper. Man, it was good! Whole ears of
this kind of corn were called "roastin' ears," and we'd have those boiled. They were sweet and
tender, but smaller and less yellow than ears of sweet corn.
Tomatoes were an essential food in the South that I grew up in. We had sliced tomatoes as
part of every meal except breakfast. We'd get a slice or two on our plate and then put a
spoonful of mayonnaise on top for dressing. Mom made stewed tomatoes, too. Stewed them in
skillet, then we'd spoon them over bread or toast. Some people also mix okra in with stewed
tomatoes. It's been a long time since I had that! We'd have messy tomato sandwiches on white
bread with mayonnaise for lunch sometimes. Hard to eat one of those without it dripping on
your shirt. We also had fried green tomatoes long before the book and movie made them popular -
breaded with cornmeal or a mixture of flour and cornmeal, not just with flour. Fried okra was
also something we had. Cut okra was battered with cornmeal and fried up in an iron skillet.
I never liked okra much, but I would eat it if it was fried crisp. Hard to get it on a fork,
but you could eat it like popcorn.
Remember, if you want recipes for any of these things, just e-mail me.
To be continued.
Hi Phaedrus,
I read your post of 11/13/17 with mention of field corn. At my grandparents farm we would look
forward to field corn at a meal as it was only available as tender, edible corn-on-the-cob for
a short while. And often because it was grown in a field rather than the garden [where sweet
corn was planted], field corn would be available when sweet corn was not due to different
planting times and days-to-maturity. My grandfather would come to the house to say that he
wanted corn for dinner and was going to acreage where it was ready for picking for table use.
Thus it was picked early...before full maturity...as I remember because it was tender and not
starchy. My grandmother would put large pots of water to boil because with young field corn
grandfather would bring home burlap bags with many dozens of ears of corn and we could eat all
we wanted! A feast. Typically the timing was that it was picked and in the pot within 10
minutes of being shucked and on the table shortly after. THE BEST CORN EVER!
Garden sweet corn was generally not as abundant so you were limited to 1-2 ears at a meal.
And sweet corn from the garden was what was used for canning and freezing.
As you said, the field corn was grown for livestock feed, and some was allowed to dry in the
field while other fields were used for silage. The variety of field corn they grew produced
large ears with big yellow kernels when mature. But it was the young, early, tender ears that
we ate by the bag full.
Thanks for the memories. Oh, and we churned the butter we used on the corn from the cream from
the dairy herd on the farm.
Donna
|
