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From: Joe
Sent: Tuesday, December 13, 2011 4:21 PM
To: phaedrus@hungrybrowser.com
Subject: Marshmallows from the Marshmallow plant
hello I'm wondering if you can help.
I notice you already found a recipe for marshmallows, which uses powered root and gum arabic.
I'm trying to find a recipe that doesn't involve the gum as the root should be sufficient.
I've managed to find how to prepare the roots, but not entirely sure what to do with them next?
As you can probably tell I'm type of person that is cookery challenged
Hope you can point me in the right direction (other than cookery class)
Joe
Hello Joe,
If you look around the web, you’ll find lots of recipes for making marshmallows from marshmallow root.
Nearly every one of them also calls for gum arabic or gelatin or raw egg whites. The reason is that
often marshmallow root really isn’t quite sufficient. These ingredients are all stabilizers, which
are needed to give the product “body”. Marshmallow root does contain a natural stabilizer, but
without extra stabilizer, making marshmallows from marshmallow root alone is a time consuming process
and a very unreliable one at that. It takes a lot of time and then you may still end up with a soupy
mess that won’t “set”. Beginning in the 1800’s marshmallow makers began adding gelatin or other
stabilizers to make the process quicker and more reliable. It’s difficult to find a recipe that uses
only the root, because that method is and was inefficient and unpopular.
There is a recipe here that has no guar gum, gelatin or egg whites. However, as the author notes,
it took 4 days and had only a 75% success rate:
Rosehip
There’s one with egg whites here:
CD Kitchen
And one with gelatin here:
Bon Appetit
Phaed
From: Joe
Sent: Thursday, December 15, 2011 12:04 PM
To: phaedrus@hungrybrowser.com
Subject: RE: Marshmallows from the Marshmallow plant
hello Phaed
Thank you for the reply you've been a great help, you've convince me that I need to add the Stabilizers
now that I know what they are for. Any idea how you turn a fresh and soft root into powder?
Joe
Hello Joe,
See here:
How to Grind Marshmallow Root
Phaed
From: Pat
Sent: Monday, December 12, 2011 9:18 AM
To: phaedrus@hungrybrowser.com
Subject: Christmas Cake
Good Morning:
I would like to make a Mincemeat Christmas Cake BUT unfortunately has lost my recipe.
One of the main ingredients besides Mincemeat is Eagle Brand Sweetened Condensed Milk and of course fruit.
Thanking you in advance!
Patricia
Hello Patricia,
The only recipe that I can find with the name “Mincemeat Christmas Cake” is the first one below, but it does not have Eagle Brand Condensed Milk.
However, I did find a recipe called “Mincemeat Fruit Cake” that fits your description. See below.
Phaed
Mincemeat Christmas Cake
3 c. sifted flour
1 1/2 c. sugar
3/4 tsp. soda
1 tsp. salt
1 c. mincemeat
1 c. chopped walnuts
1 tsp. vanilla
1 tsp. rum flavoring
Rind of 1 orange, grated
1 c. mayonnaise blended with 1 1/2 c. buttermilk
Sift dry ingredients; add to mayonnaise. Blend. Stir in other ingredients.
Line a 9 inch tube pan with oiled brown paper (or just grease and flour the pan). Bake 2 hours at 325 degrees.
------------------------------------------------------
Mincemeat Fruit Cake
2 1/2 c. sifted flour
2 eggs, beaten
1 (28 oz.) jar mincemeat
1 1/2 c. Borden's Eagle brand milk (15 oz. can)
1 c. coarsely chopped walnuts
2 c. candied fruit
1 tsp. baking soda
Butter a 9 inch tube pan, line with wax paper and then butter the wax paper. Sift flour and soda, set aside.
Combine eggs, mincemeat, milk, nuts and fruit. Fold in dry ingredients and pour into pan.
Bake slowly at 300 degrees for 2 hours. Cool, turn out, remove paper and decorate with nuts and cherries.
From: marcy
Sent: Friday, December 09, 2011 8:43 PM
To: phaedrus@hungrybrowser.com
Subject: nuts
hello there....
you were so helpful with my last request for a pound cake recipe, i was hoping that you might be able to come up
with a very simple and tasty recipe for roasting almonds, pecans and walnuts.
thanks so much for your time...
marcy
Hello Marcy,
Generally, I avoid vague requests like this. I try to stick to requests for specific recipes.
Also, people’s tastes are varied. What’s “tasty” to me might not be tasty to you and vice-versa.
Below are a couple of recipes. I have no idea how tasty they are, but they seem simple.
Phaed
Roasted & Salted Nuts
Spread shelled nuts, blanched or unblanched, in a shallow pan. Add from 1 teaspoon to 1 tablespoon of oil, butter
or margarine per cup of nuts. Heat in a slow oven, 300 degrees for 25 to 30 minutes. Stir frequently.
Spread on absorbent paper to cool. For salted nuts, sprinkle with salt while hot.
or, proceed as above, but heat in a heavy skillet over low heat, stirring until hot. Avoid overheating pecans, in particular,
since the kernels darken after being removed from the fat.
--Flavored Nuts:--
Follow recipe for roasted and salted nuts, but in place of salt, add your choice of other seasoning.
Mix well and return to oven for 2 to 3 minutes. Stir often. Cool.
Garlic Flavored Nuts:
For each cup of nuts, combine 1/2 teaspoon each of garlic salt and garlic powder.
Other seasonings such as curry powder, chili powder also may be combined with seasoned salts and used to flavor nuts.
------------------------------------------
Honey Roasted Nuts
3 c. nuts
1/2 c. honey
2 tbsp. butter or margarine
1/2 tsp. grated orange peel
1/2 tsp. cinnamon
Mix ingredients well in micro-safe bowl. Microwave at high 4 to 7 minutes, stirring halfway through cooking time.
Spread on foil to cool.
Ray sent a novel way of roasting nuts below.
Read your post for the 26th with the request seeking a way to roast nuts. For your files:
For small amounts of nuts--quarter to half a cup or so--of filberts or walnuts or pecans, chop them very coarsely and use a hot-air corn popper,
top off, keeping an eye on them as they swirl and brown and become fragrant. Since they don't "pop," they won't jump out of the popper,
and that's why leaving the top off is OK. Maybe this hint won't work for all brands of poppers, of which there must be a myriad,
but in mine it's no problem at all and does not take long. Of course,almost everyone has a stove and oven, but not everyone owns a corn popper,
which limits the use of the hint.
Ray
From: kristen
Sent: Sunday, December 11, 2011 1:48 PM
To: phaedrus@hungrybrowser.com
Subject: Wendy's Spicy Chicken
I would love to know what spices they use for their spicy chicken sandwiches.
Preferably one that does not require a deep fryer.
Thanks so much! -Kristen
Hello Kristen,
Finding out what spices they use is very simple because they tell you on their website:
“Wendy's Spicy Chicken Sandwich gets it's kick from a special mix of black pepper, red pepper, chili pepper, and mustard seed.”
There is a copycat recipe for this in multiple places on the Internet. Since the real thing is deep-fried, then copycats are going to be deep-fried as well.
However, you can also fry it in a skillet or chicken-fryer, as the first recipe says. The copycat recipes don’t list mustard seed as an ingredient' so if you
want to be completely accurate, you might try adding a bit of mustard seed to them. You’ll have to experiment to find the correct amount. Start small and work up.
See:
Articles Base
i.imgur
imvain
recipes.calputer
recipe helpers
Phaed
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