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2017


Porky's Onion Rings Revisited

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! 


Horn & Hardart Beef Stew & Mashed Turnips

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.


My Own Bill of Fare 2

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.



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