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From: k.
To: phaedrus
Subject: tortilla maker
Date: Monday, March 26, 2001 8:02 PM
Hi,
I wonder if you would look at this torilla maker and give your opinion?
k.
Hi,
The tortilla maker looks very good. It sounds like the better of the two.
I must alert you to the fact that you have a computer virus. the virus that you have is called
the "Kak Worm" My antivirus software prevented my computer from being infected by the worm that
was attached to your e-mail.
For instructions on how to get the worm off your computer, go to:
https://antivirus.about.com/compute/antivirus/c/ht/00/07/How_Remove_KakWorm0962933994.htm?terms=kak
Phaed
From: "phaedrus"
To: k
Subject: help for your virus
Date: Tuesday, March 27, 2001 4:57 AM
Hello K.,
As I told you yesterday, your computer is infected with the KAK virus. Every time you send an e-mail,
the virus is automatically attaching itself to the e-mail in an attempt to spread itself. I have a
very good anti-virus program (Norton), which prevented me from being infected.
However, you must disinfect your computer.
I am attaching two repair programs from the Norton (Symantec) site that will disinfect your computer.
There are two versions of the Kak virus, a Kak and a Kak B, so there are two repair programs. I don't
know which version of Kak you have, so you had best run both of the repair programs.
Just save them to a temp directory, then close everything except Windows. Run each of the programs by
double clicking on them.
For more information about Kak, go here:
https://antivirus.about.com/compute/antivirus/library/blkak.htm
Phaed
*PLEASE READ*
Folks, I can't emphasize enough how important it is for you to have anti-virus software. In the last two weeks,
Norton 2000 has found three different viruses trying to infect my machine and it stopped all of them. All three
were worms, and all three came by e-mail. They were: "Happy99", "Hybris B", and "Kak". Any of these
can be a real pain to get rid of once your computer is infected. The way to keep from getting infected is to
install anti-virus software and keep it updated.
For more info, go to:
antivirus.about.com
----- Original Message -----
From: Erma
To: phaedrus
Sent: Thursday, March 22, 2001 10:56 PM
Subject: Rhubarb custard Pie
> Looking for a Rhubarb Custard pie like Grandma made.The newer recipes
> don't have much custard in them..Can you help? Erma
>
Hi Erma,
Well, I found hundreds of rhubarb custard pie recipes. I tried to pick some
based on the amount of custard versus the amount of rhubarb.
Try the ones below.
Phaed
Favorite Rhubarb Custard Pie
Ingredients :
2 c. cut-up rhubarb
1 c. sugar
1 tbsp. cornstarch
2 eggs
1 tbsp. milk
Sprinkle or two of nutmeg
Preparation :
Slice rhubarb in bottom of pie crust, spread custard mixture over
the top. Cover with top pie crust or meringue. Bake at 350 degrees
for about 1 hour.
----------------------------------
Rhubarb Custard Pie
Ingredients :
2 c. raw rhubarb, cut fine
1/2 c. white sugar
1/2 c. brown sugar
2 egg yolks
1 tbsp. flour
1/2 c. cream
1/2 tsp. cinnamon
Butter
Preparation :
Put rhubarb in an unbaked pie shell. Mix in a bowl the sugars,
flour, egg yolks, cinnamon, and cream. Pour over rhubarb. Put 3 to
4 little dabs of butter on top. Bake at 350 degrees for 1 hour.
Use egg whites for a meringue. Brown in oven.
----------------------------------
Rhubarb Custard Pie
Ingredients :
1 pie shell, unbaked
2-3 c. rhubarb, cut up
--Custard:--
2 egg yolks, beaten
1/2 c. milk
1 tbsp. cornstarch
1 tbsp. flour
1/4 tsp. salt
3/4 c. sugar
--Meringue:--
2 egg whites, beaten stiff
Pinch of salt
2 tbsp. sugar
Preparation :
Fill pie shell to level with cut rhubarb. Mix together all
custard ingredients and pour over rhubarb. Bake at 425 degrees for
10 minutes. Reduce heat to 350 degrees and bake until rhubarb is
tender. For meringue add sugar and salt to stiff egg whites and
blend with beater. When custard is set, spread meringue around edge
of pie and return to oven for 12 to 15 minutes.
----------------------------------
Custard Rhubarb Pie
Ingredients :
4 c. rhubarb, washed and dried
2 c. sugar
1/3 c. flour
3 eggs, separated
1 pie shell
1 tbsp. butter
1/4 tsp. cream of tartar
6 tsp. brown sugar
Preparation :
Combine rhubarb, sugar, flour and egg yolks in a bowl; stir. Let
mixture stand a few minutes until juice begins to form; pour mixture
into pie shell. Dot top with butter. Bake at 450 degrees for 15
minutes. Lower heat to 250 degrees, bake 30 minutes or longer until
pie bubbles in the center. Beat egg whites, add brown sugar. Add
meringue to top, bake 10 to 15 minutes at 350 degrees.
----------------------------------
Mother's Custard Rhubarb Pie
Ingredients :
Pastry for 9 inch lattice top pie
1 1/4 c. sugar
2 tbsp. flour
2 c. rhubarb slices, cut 1/4 to 1/2 inch thick
2 eggs
1 c. milk
Preparation :
Combine sugar and flour. Stir in rhubarb. Set aside. Line 9
inch pie plate with pastry. Fill with rhubarb mixture. Beat eggs
and milk together at low speed. Pour over rhubarb. Top with
lattice crust. Bake at 350 degrees for 1 1/4 hours.
----- Original Message -----
From: g
To: phaedrus
Sent: Friday, March 23, 2001 3:34 PM
Subject: Carmel pie
I would like a recipe for a carmel pie that you melt the sugar in a
cast Iron skillet. Thank you g.
Hello G,
Happy to oblige. Here are three.
Phaed
Burnt Caramel Pie
Ingredients :
1 1/2 c. sugar, divided
3 tbsp. all purpose flour
1 tbsp. butter or margarine
Salt
1/4 c. plus 2 tbsp. sugar
1 1/2 c. evaporated milk, scalded
3 eggs, separated
1 tsp. vanilla
1 baked 9 inch pastry shell
Preparation :
Sprinkle 3/4 cup sugar evenly in a 10 inch cast iron skillet;
place over medium heat. Caramelize sugar by constantly stirring
with wooden spoon. Remove sugar from heat; gradually add milk,
stirring constantly. Combine 3/4 cup sugar and flour; add to sugar
mixture. Beat egg yolks. Gradually stir about 1/4 of hot mixture
into yolks; add to remaining hot mixture, stirring constantly.
Return to low heat; cook, stirring constantly until smooth and
thickened. Add butter, vanilla, and pinch of salt, stirring well.
Spoon custard into pastry shell and set aside. Add a pinch of salt
to egg whites and beat (at room temperature) until foamy. Gradually
add remaining sugar, 1 tablespoon at a time, beating until stiff
peaks form. Spread meringue over custard, sealing to edge of
pastry. Bake at 425 degrees for 10 minutes or until golden brown.
Cool completely before serving.
----------------------------------
Caramel Pie
Ingredients :
1 1/2 c. sugar, divided
1 1/2 c. evaporated milk, scalded
3 tbsp. flour
3 eggs, separated
1 tbsp. butter
1 tsp. vanilla
Pinch of salt
1 baked 9 inch pastry shell
Meringue
Preparation :
Sprinkle 3/4 cup sugar in a 10 inch cast iron skillet; place over
medium heat. Caramelize sugar by constantly stirring with wooden
spoon. Remove sugar from heat, gradually add the milk, stirring
constantly. Combine 3/4 cup sugar and flour, add to caramelized
sugar mixture. Beat egg yolks. Gradually stir about 1/4 of hot
mixture into yolks; add to remaining hot mixture, stirring
constantly. Return to low heat; cook, stirring constantly until
thick and smooth. Add butter, vanilla and salt, stirring well. Put
in baked pastry shell. Spread on meringue, sealing edge of pastry.
Bake at 425 degrees until meringue is brown. Cool before serving.
-------------------------------------------------------------------
Old Fashioned Caramel Cream Pie
Ingredients :
2 c. sugar, divided
1/2 c. all-purpose flour
1/8 tsp. salt
2 c. milk
4 egg yolks, beaten
1 baked 9-inch pastry shell
Preparation :
Combine 1 cup sugar, flour and salt in medium saucepan. Add milk
and egg yolks, stirring until smooth. Cook over medium heat,
stirring constantly until mixture is thickened and bubbly. Remove
from heat and set aside. Put remaining sugar in 10-inch cast iron
skillet. Cook over medium heat, stirring constantly with a wooden
spoon until sugar caramelizes. Remove from heat and carefully pour
into warm cream mixture. Stir until smooth. Pour caramel mixture
into pastry shell. Serve with whipped cream on top.
----------------------------------
----- Original Message -----
From: Brooke
To: phaedrus
Sent: Wednesday, March 28, 2001 11:20 AM
Subject: Armadillo cake
> Help! I need to know how to make the armadillo groom's cake from the
> movie "Steel Magnolias", and I can't find a cake pan in the shape of
> the armadillo. Do you have any ideas??
>
> Brooke
Hi Brooke,
Well, I never even saw that movie, but I know that the cake was a Red Velvet
Cake. Below is a recipe for that cake and the icing that goes with it. As
for the Armadillo shape, I found a bit of chat that said it was created, not
made in an armadillo-shaped pan:
------------------
"Has anyone seen an armadillo cake pan - I get asked for a groom cake with
red velvet cake inside - you know like the movie "
"I think that was created, not a pan "
"I think so too M. - was hoping"
"Do you have a 1/2 football pan? Then bake the cake there and add legs,
snout, tail with fondant or rolled buttercream Don't forget to score the
"dillo's" armor! "
-------------------
I think you'll have to be artistic and create the armadillo shape yourself,
Brooke. Find a picture of an armadillo and go to it....
Phaed
------------------------------------------------------------------
"Do you remember the movie "Steel Magnolias"? In that movie there is a
wedding scene in which you find out that the groom's cake is a red velvet
cake made in the shape of an armadillo. Well, my son wanted a cake like that
one for his wedding rehersal dinner. It was a challenge, but I can now make
an armadillo cake. In case you ever need to know, you can make armadillo
colored icing by using a couple of teaspoons of cocoa and a drop or two of
blue food coloring.
I have not had occasion to repeat the armadillo shape, but red velvet cake
has been requested several times since and it was suggested at our Halloween
party that I give out the recipe. So, here it is."
Red Velvet Cake
1/2 cup shortening 1/2 teaspoon salt
1 and 1/2 cups sugar 1 cup buttermilk
2 eggs 2 ounces red food coloring
2 cups flour 1 teaspoon baking soda
1 tablespoon cocoa powder 1 tablespoon vinegar
Preheat the oven 350 degrees.
Cream the shortening and sugar together with an electric mixer
till light and fluffy.
Beat in the eggs.
Mix together the four, cocoa powder, and salt. Add to creamed
mixture alternately with buttermilk and food coloring, beating
well after each addition.
Dissolve the baking soda in the vinegar and fold in. Turn into
three greased and floured 8" or two 9" layer pans. Bake 25
minutes or until done. Cake is done when toothpick inserted in
center comes out clean.
Cool on racks and frost with white butter icing.
White Butter Icing
1 1-pound box 10X confectioner's sugar
1 stick of butter or margarine
2 teaspoons vanilla extract
Milk
In a deep mixing bowl, let butter or margarine stand till soft.
Add confectioner's sugar and vanilla and mix. Add milk little
by little till icing is of sprading consistency. Mix on high speed
till there are no lumps of sugar left. Spread on cake.
----- Original Message -----
From: G.
To: phaedrus
Sent: Tuesday, March 27, 2001 11:07 AM
Subject: old time questioner
I hope this is my old friend.If so,what is a good sub.for dry white
wine and brandy for cooking.
I also would like to know if there is a way to tell whether flour is
all-purpose or self-rising without using it.I hope this is the phaed
I know.My address book got erased.
G.
Hi G.,
Sure, it's ol' Unc.
You might try 1 cup of chicken broth as a substitute for the wine or brandy. If something must have a wine taste,
try one of those non-alcoholic wines.... See also: 06/10/2004
To test the flour, put a teaspoon of it in a small glass of vinegar. If it fizzes and bubbles, then it's self-rising.
That's because self-rising has baking soda in it, which reacts with the acidic vinegar.
Phaed
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