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Occam's Razor

On 22 Feb 2006 at 20:18, pat wrote:

> Please send any info, history, orgins of the theory of Achems
> Razor...thank you.

Hello Pat,

It's "Occam's Razor" or "Ockham's Razor", not "Achems". It's not a theory, it's a logic principle for choosing between various hypotheses to explain a phenomenon. It is also called the "Principle of Parsimony".

Sir William of Ockham said that, in looking for explanations of phenomena: "plurality should not be assumed without necessity"

In common terms, all this means is: "The simplest explanation (that fits the data) is the best."

See here for details:

Occam's Razor

William of Ockham


South Shore Boiled Dinner

On 18 Feb 2006 at 17:58, sandra wrote:

> Hi Phaedrus,
> Sorry to bother you so soon after you answered my last
> question[Denny Miller, the Gortons Fisherman],but I'd like an
> answer to this.  My husband remembers his late Mom making a New
> England Boiled Dinner using Salt Cod.  There were no tomatoes in
> it.  It had cabbage and potatoes and salt pork, but that's all he
> can recall.                          
> Thanks from us, to you
> Sandra and Ken

Hi Sandra,

This sort of boiled dinner is called a "South Shore" boiled dinner rather than a "New England Boiled Dinner", which usually has beef. The South Shore boiled dinner is a tradition in Nova Scotia.


Nova Scotia Style South Shore Boiled Dinner 

1  lb salt cod fish  
1/2  lb salt pork, diced  
8  carrots, halved  
1  small turnip, chopped  
4  potatoes, peeled  
4  small onions  
1  tablespoon butter  
1  tablespoon flour  
1  cup milk  
1/2  teaspoon salt  
2  hardboiled egg, sliced  

Cover salt cod with cold water and soak over night. 
Drain and cover with fresh water. 
Bring to simmer. 
Drain, taste and repeat if cod is too salty. 
Drain well and keep warm. 
In skillet fry salt pork until crisp (these are called scrunchions) 
and set aside. 
Cook vegetables until tender. 
Prepare whit sauce by melting butter ,adding flour and salt and 
stir together until smooth. 
Gradually stir in milk. 
Cook stirring constantly until thick. 
Arrange salt cod on heated platter. 
Arrange vegetables around fish. 
Pour white sauce over fish. 
Garnish with egg slices and scrunchions. 

Morrison's Cafeteria Shrimp

This recipe is from a news clipping that I clipped years and 
years ago.  Apparently the recipe was given to the Knight-Ridder 
News Service by Haldon M. Johnson who was a Senior Vice President 
of Morrison's at the time.  Morrison's Batter Dipped Shrimp was 
my favorite dish and so I grabbed and treasured this recipe for 
years!  When I make it at home, I substitute Louisiana Hot Sauce 
for some of the water (1 cup is Fiery).

Batter for Shrimp and Eggplant

3-1/4 cups all-purpose flour
2 Tablespoons baking powder
1-1/4 teaspoons salt
3 teaspoons paprika
1 egg, slightly beaten
3 cups cold water
1 teaspoon garlic salt
1 cup flour, sifted
salt and pepper to taste

For shrimp, sift together all-purpose flour, baking powder, salt 
and paprika.  Add beaten egg, water and garlic salt and blend well 
using a wire whisk.  Clean shrimp but do not remove tails.  Season 
shrimp with salt and pepper, roll in 1 cup sifted flour and then 
dip in batter, holding shrimp by the tail.  Fry at 325 to 350 
degrees until golden brown.

For eggplant, peel and slice in 3/4 inch cubes.  Soak slices in 
cold, salted water for 15 minutes.  Drain well and dry.  Follow 
above procedures except omit garlic salt from batter.

From another source:

Morrison's Cafeteria Fried Shrimp

2 lbs shrimp, cleaned and tails left on (about 3 dozen medium to large) 
peanut oil (for deep frying) 
Dredging Mixture
1 cup flour, sifted 
1 teaspoon garlic powder 
1/2 teaspoon white pepper
2 tablespoons baking powder 
1 1/4 teaspoons salt 
3 teaspoons paprika 
3 1/4 cups all-purpose flour 
1 egg, slightly beaten 
3 cups cold water 

1 Blot shrimp dry with paper towels and set aside. Heat several inches of oil 
to 350 degrees in a deep, heavy pot or deep fryer. 
2 Combine the dredging mixture in a shallow dish. 
3 Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in 
the egg and water, blending well. 
4 Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few 
at a time just until batter is golden. Drain on paper towels. Serve hot. 

  ----- Original Message ----- 
  From: margaret 
  To: Phaedrus 
  Sent: Sunday, October 11, 2009 7:46 PM
  Subject: Morrison's fried shrimp

  Hi Phaed,
  Since you know an employee of the old Morrison's with a copy of their cookbook, 
  would you ask him about their fried shrimp?  The one listed is not right.

Hi Margaret,

Here's the recipe, along with what my friend says about the seasoning. "Warehouse item" means that the seasoning was a commercial product pre-made elsewhere. It was not made at the local Morrison's, so there is no recipe for it. No idea who made it for Morrison's or what was in it other than the paprika.


Regarding the shrimp seasoning, it was a warehouse item. The second recipe you 
have could be a version of the shrimp seasoning dredge. We don't know, but I 
would say it is the actual or close. A clue would be the paprika.  Morrison's 
was heavy on paprika in all of their recipes. It is also close to their broiled 
fish seasoning, which is 1 lb each of paprika and salt and 2 oz. black pepper. 
The had a number of warehouse prepared mixes. There was no egg in the batter. 
The reason would be food safety. Adding the egg would have made this a hazardous 
food and require it to be held at 41 degrees or below which is not a task they 
wanted to handle in a busy kitchen. 

  Morrison's Cafeteria Fried Shrimp

  10 lbs Shrimp (41-50 count) Weight is uncleaned.
  Shrimp Seasoning 2 oz. (Note: This was a warehouse item. There is no recipe. 
Shrimp seasoning is used in a number of Morrison's recipes) 
  2 lbs flour
  2 1/2 lbs batter mix (Note this was a warehouse item, but there was an alternate 
recipe that could be made in house, which I have listed below)
  1/2 gallon water

  Peel, devein and wash shrimp. Dry and place in pan. Thoroughly incorporate with 
shrimp seasoning.
  Place flour in a pan and using only a handful of shrimp at a time - toss thoroughly in flour.
  Mix batter mix  with water with wire whip until smooth.
  Hold each shrimp by tail and dip into batter up to tail. Drop shrimp into deep fat fryer 
and cook until golden brown. 
  Tarter sauce should be on line and served at time of order. 

  Cafeteria-made Batter Mix

  2 1/2 lbs flour
  3 1/2 oz baking powder
  1 oz salt
  1 oz paprika

  Mix ingredients together and follow directions above to mix with water.

Mazurka Bars

On 18 Feb 2006 at 16:00, Amy wrote:

>  I am looking for a recipe for bar cookies that were filled with dried
>  fruit and had a drizzled icing. I am not sure of the spelling but
>  it's something like Mazurka.  I think the recipe is Polish or
>  Russian.   Thanks.
>   Amy

Hello Amy,

The only recipe that I can find is the one below for almond mazurkas.

If you are looking for the mazurka bars that are mentioned in the book "Bread Alone", even the author of that book, Judith Ryan Hendricks, was unable to obtain that recipe.


Judi Hendricks


Mazurek Migdalowy (almond Mazurka) (polish Easter Cookies)

Mazurek base 
2  cups flour  
1  cup powdered sugar  
4  egg yolks, hard-boiled  
1  cup ground almonds  
1  teaspoon vanilla extract  
3  tablespoons heavy cream  
1/2  lb unsalted butter, softened  
1  tablespoon unsalted butter, softened  
2  tablespoons flour  
Almond topping 
1  egg, lightly beaten  
4  ounces blanched almonds, sliced  

Sift 2 cups flour and sugar together into a deep mixing bowl.
Use a spoon to push the egg yolks through a fine sieve into 
the flour mixture; mix well. 
Add the almonds, vanilla, and cream to flour mixture; and 
beat in 1/2 lb of butter, a few tablespoons at a time. 
Knead with your hands until dough is smooth and can be formed 
into a compact ball. 
Wrap in waxed paper and refrigerate for at least 1 hour. 
Preheat oven to 375F. 
Grease a large cookie sheet with the remaining tablespoon of 
butter; sprinkle with remaining 2 tablespoons of flour, tipping 
from side to side to cover completely and evenly. 
Turn the sheet upside down and tap on the bottom to shake off 
any excess flour. 
On a lightly floured surface, roll dough out to 1/4" thin and 
place on buttered cookie sheet, using fingers to spread dough 
so it completely covers the bottom of the pan. 
Brush entire surface with egg, then sprinkle evenly with sliced 
almonds, gently pressing 
them into the dough. 
Bake until pastry is golden brown (20-25 minutes). 
Remove from oven, and with a lightly buttered knife, cut into 
2"x1" bars. 
Carefully transfer to a wire rack and let cool to room temperature.

Bahamian Recipes

Johnny Cakes

2 cups flour
1/2 cup of crisco shortening
1/2 teaspoon of salt
3 teaspoons baking powder
1/2 cup milk

Sift flour, salt, and baking powder.
Cut in the shortening with a knife and add milk. Mix lightly and 
press in a pan.
Bake at 350 degrees until light brown for about 30 minutes.
Grouper Fingers

2 lbs fresh grouper fillets
1 cup flour
2 eggs beaten
1/4 cup milk
salt, pepper, lime to taste

Cut Grouper Fillet in strips.
Season with salt, pepper, and lime to taste.
Heat oil in a skillet or deep fryer.
Dip the fingers in milk, then egg, and coat with flour.
Cook until golden brown.
Mango Pie

 1 unbaked 9" pie shell plus dough for top crust or lattice top
 3 c. peeled & very thinly sliced half-ripe mango
 1 c sugar
 1 or 2 Tbsp. lemon or lime juice
 1 tsp. cinnamon
 1 tsp. freshly grated nutmeg
 2 Tbsp. butter or margarine

Place 1 layer of mangos in pie shell and sprinkle with half the 
sugar, lemon or lime juice and spices.  Add remaining sliced 
mangos, sugar, spices, lemon or lime juice and dot with bits of 
butter or margarine.  Cover or criss-cross with pie crust.  
Bake about 45 minutes at 350.  
6 servings.


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