On 1 Nov 2006 at 15:57, Tracey wrote:
> Looking for a recipe for goat milk taffy or a place that sells it in
> the US.
> Thank you,
Perhaps you mean Mexican caramel or "cajetas".
On 31 Oct 2006 at 14:25, Joyce wrote:
> I did not see this on your site and cannot find my recipe. It is a
> Chinese recipe for preserving duck eggs. They are coated with, I
> think, 3 chemicals. It may include lime. Then they are buried in the
> dirt, where it is cool, for 8 months or more, I can't remember. They
> result in a cheese-like texture, the yolk becomes a green color. They
> are also referred to as Chemical Eggs. It would be helpful if you
> could find a way to do this with chicken or other eggs as well since
> I'm not sure I can find duck eggs. If there are any safety issues,
> please advise. Just because it's old doesn't mean it's prudent. Also,
> I would be interested if there's a story behind it - I'm not aware of
> I looked on the internet and in books as I've had opportunity, but
> don't see it. Many thanks for your kind assistance.
> p.s.: Great Site! Appreciate your many hours of research and in
> preserving our history as told in food.
Well, there's a good article about them on Wikipedia:
and more here:
I won't provide a recipe. I didn't find any health issues associated with these,
but the idea of raw eggs in any form makes me cautious. There is a recipe online,
which you can find if you Google with the right words.
On 31 Oct 2006 at 13:52, Sandi wrote:
> I have been looking for this recipe for approximately two hours and
> cannot find it anywhere on the internet or in cookbooks. Back in 1983
> I visited Guam and my Aunts made Poto or (Rice cakes). They have not
> passed and I can't get the receipe. I know you use rice flour,
> bisquick, etc.
> Can you help with this?
On the entire Internet, I can find only one poto recipe. See below.
1 small bag of rice flour
1 pkg. yeast
1 cup beer ( If available use sweet tuba, instead of beer)
1 cup sugar
3 cups water
1. Mix ingredients and beat with an electric beater
2. Let mixture stand in a pan for 10 minutes to raise
3. Put mixture in muffin tins and place in a pan with water in an over and bake
in 350 degrees until cooked. An alternative is to place them in a steamer and
steam for about 10 minutes.
On 31 Oct 2006 at 10:48, CLC wrote:
> Hi - Can you find a recipe for "Sailor Jacks"? I know they're made
> with spice cake and raisins and covered with glaze - - but when we
> try to recreate they're just not moist enough.
> Thanks for your help!!!
Please give your first name when requesting a recipe.
Sailor Jacks recipe
2 cups granulated sugar
2 tablespoons plus 2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons salt
1 1/2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon cloves
2 1/2 cups water, divided
3/4 to 1 cup raisins
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 2/3 cups vegetable oil
3 tablespoons honey
Mix together in a large saucepan, sugar, cinnamon, salt nutmeg, allspice and
cloves. Add 2 cups of the water and raisins. Bring mixture to a slow boil over
low heat. Remove from heat and let stand overnight. (In the morning, it will
look like thick slime.)
The second day, mix together flours, baking soda and baking powder. Add oil,
remaining 1/2 cup water and honey. Combine this mixture and mix well.
Grease muffin tins with shortening and dust with flour. Fill cups no more than
3/4 full with batter. Bake in 375 degree F oven until muffins test done, 20 to
Remove from pans while still hot; place on cooling rack. Dip tops in powdered
sugar and a thin glaze. Cool.
Makes 2 1/2 dozen muffins.
For a more current listing, see: Literary & Cinematic Recipes
Reading is something that I enjoy as much as I enjoy good food, and literature
in which food and drink play a role is doubly interesting. You will find
more than one literary dish discussed on this site, such as the Baked Rice Pudding
from James Michener's The Novel & the He & She Oyster Stews
from Michener's novel Chesapeake, "Naughty Child Pie"
from Elmore Leonard's Tishomingo Blues, and the Maraschino Pudding
from Thomas Mann's Buddenbrooks.
Everyone who has read Sir Arthur Conan Doyle's Sherlock Holmes stories
has noticed that Holmes appreciated good food and drink. Holmes and Watson were
often sitting down to a meal prepared by their excellent landlady Mrs. Hudson
or dining in a country inn or at Simpson's or joining Holmes' brother, the large
and reclusive Mycroft, for a meal at the Diogenes Club.
From Holmes, it is a short step to Rex Stout's Nero Wolfe, a gourmet
and orchid grower who is also a detective. Wolfe, possibly the fussiest diner
in fiction, is lucky enough to have the services of his own personal chef,
Fritz Brenner. Fritz' role in this series of mysteries is to provide Wolfe,
his assistant Archie, and Wolfe's guests with memorable food and drink.
Another detective series in which food and drink are often mentioned is the
Inspector Maigret series, which is the creation of Frenchman Georges Simenon.
An author of a different ilk in whose works food descriptions are an integral
part is Ernest Hemingway. His books are set in France, Italy, Spain, and the
Caribbean, and are filled with mentions of foods and drink of which the author
himself partook in those settings.
These four are of particular note because food was important enough in their
books that there are cookbooks featuring recipes for dishes from them:
"Dining with Sherlock Holmes - A Baker Street Cookbook", by Julia Carlson
Rosenblatt and Frederic H. Sonnenschmidt
"The Sherlock Holmes Victorian Cookbook - Favorite Recipes of The Great
Detective & Dr. Watson" by William Bonnell
"Sherlock Holmes Cookbook or, Mrs. Hudson's Stoveside Companion formed upon
principles of economy and adapted to the use of private families" by Sean Wright & John Farrell
"The Sherlock Holmes Cookbook" by Charles A. Mills
"The Nero Wolfe Cookbook" by Rex Stout and the Editors of Viking Press
"The Hemingway Cookbook" by Craig Boreth
"Madame Maigret's Recipes" by Robert J. Courtine
"Found Meals of the Lost Generation: Recipes and Anecdotes from 1920's Paris" by Suzanne Rodriguez-Hunter.
"Authors' Famous Recipes and Reflections on Food", edited by Dianne Holloway, Ph.D.
These are all available at or through Amazon.com.