On 4 Jun 2005 at 17:17, Geoff wrote:
> HI Phaed
> Could you please tell me what is a Pims No 1 liquor
Pimms No 1 started as a tonic and became a popular beverage, at least in the UK.
In the mid 1800's, a London oyster bar owner named James Pimm began offering a gin-
based beverage containing quinine and a secret mixture of herbs as an aid to digestion.
He served it in a small tankard and it became known as "Pimm's Number One Cup."
After World War Two, Pimms began offering a Pimms #2 based on Scotch whiskey, a
#3 based on brandy, a #4 based on rum, a #5 based on rye, and a #6 based on vodka.
Only #1 and # 6 have survived. Pimms #1 has become very popular as an ingredient in
a cocktail called a "Pimms Cup" which is made with English lemonade:
Traditional Pimms No.1 Cup
1 slice per person of: orange, lemon, apple, cucumber
1 sprig of mint
2 parts lemonade to 1 part Pimms
On 6 Jun 2005 at 17:32, Star wrote:
> My brother and I are visiting our parents in R.I. and just had the
> most wonderful R.I. clam chowder at Cap'n Jack's in Matunuck. Would
> you happen to have the recipe or know where we can get it? We are
> native Rhode Islander's and have transplanted in California. They do
> not know how to make this back in CA!!
> Star & Art
I don't know if this place is the same "Cap'n Jack's" or not, but this is
the only recipe that I could find.
New England Clam Chowder
(This recipe is from Cap'n Jack's Oyster Bar)
Yield: 11 3/4 cups
1 1/2 cups butter or margarine
3/4 diced green pepper, if desired
3/4 cup diced onions
1/8 teaspoon white pepper
2/3 cup diced celery
1/8 teaspoon ground thyme or to taste
1/2 cup all-purpose flour
Salt to taste
4 cups hot milk
1 cup diced, cooked potatoes
3 cups clam juice
2 cups chopped or fresh clams or
2 cans (6 1/2 ounces each) canned clams
Heat butter in a large saucepot and saute onions and celery until tender.
Add flour; cook and stir 10 minutes. Gradually add hot milk, stirring
with a whisk, until thickened and smooth.
Add clam juice and simmer 15 minutes. Add clams and green pepper, if
desired, white pepper, thyme, salt to taste and potatoes. Cook 10
On 6 Jun 2005 at 14:45, Linda wrote:
> When I was in Junior High home ec class, we made a dish called
> Claremont (or maybe Clairmont) Casserole.
> It was made with elbow macaroni, Velveeta cheese, hamburger, cream of
> mushroom soup and some onion, with a little milk thrown in, and baked.
> There may have been more ingredients, I don't remember. This would
> have been over 40 years ago. (Gulp!)
> Can you help, please?
1 c. elbow macaroni
1 lg. onion
1 lg. green pepper
2 T. shortening
1 lb. hamburger
1 c. cr. of mushroom soup
1/2 c. milk
1/2 c. grated cheese
1 t. salt
Cook macaroni 20 min.; drain. Sauté
onion and pepper in shortening; add
meat and stir. blend cream of
mushroom soup and milk together;
combine all ingredients together. Bake
in a casserole for 1 hour in a 360° oven.
Makes 6 to 8 servings.
On 6 Jun 2005 at 11:21, Betty wrote:
> I am looking for the recipe for a light green aji sauce that is
> usually served at Peruvian Restaurant here in the US.
Gosh Betty, I've no idea what color they'll be after they're made, but below
are three aji sauce recipes.
1 onion, finely chopped
1/2 bunch parsley, finely chopped
1 whole Aji Pepper, ground
Fry finely chopped onion in oil. Add chopped parsley and ground Aji. Add a little water
and cook until onion is tender.
Pollo Inka's Aji Sauce
green lettuce (blend 7 or 8 leaves into blender)
3 tablespoons of mayonnaise
1/2 tablespoon of lime juice
cilantro 1/4 bundle (cut stems off)
4 Serrano peppers
1/8 teaspoon of salt
Note: adjust ingredients according to taste, spiciness and quantity.
Creamy Aji Sauce
1 lb 2 oz (1/2 k) ají amarillo fresco / fresh yellow aji (chili)
2 to 3 tablespoons vegetable oil
1/4 cup sugar
Clean and rinse ají, remove veins and seeds and cut in large pieces.
Boil in water with sugar for 5 minutes. Drain.
Heat oil in a skillet and fry aji for 5 minutes. Season.
Place ají with oil in a blender and blend until a thick, soft purée
is obtained. Force through a strainer if necessary.
Ají amarillo fresco / Fresh yellow aji (chili):
Yellow, green or orange-colored fresh hot pepper or chili. This is
the most common aji used in Peru; also known as aji verde.
Bunnie sent me this this recipe for the Wearever pressure fryer,
but it could be adapted to other pressure fryers.
Wearever Pressure Fried Chicken
The Basic Coating
Dip food to be fried into Milk/Egg Wash, then into Seasoned Flour. Use the
Basic Seasoned Flour for chicken, and one of the variations for the other
foods. Do not use a batter coating.
For a crisper, darker brown crust, substitute dry bread crumbs (homemade
or prepared) for the flour.
Blend together: 1/2 cup milk
1 egg, beaten
One recipe is enough for two to three pounds of chicken. Leftovers can
be refrigerated and used later.
Note: For the purposes of those observing Kashruth, make the following
changes: Combine 1/4 cup water, 1 egg; beat thoroughly. Make the substitution
as necessary throughout the book where Milk/Egg Wash is used.
Basic Seasoned Flour
Blend together: 1 cup flour
1 tablespoon salt
1-1/2 teaspoons pepper (or to taste)
1 teaspoon poultry seasoning
Seasoned Flour Variations:
Use one of the suggestions listed here or create your own Seasoned Flour.
How much or how little of a spice or herb to use is essentially a question
of personal taste arrived at by experimentation. Start out with a little
and increase as desired.
Blend together: 1 cup flour
2 teaspoons salt
Pepper to taste
1/4 teaspoon of one of the following:
Basil-carrots, eggplant, pork, white potatoes
Celery salt-onions, fish
Chervil-carrots, eggplant, pork, fish
Cinnamon-carrots, sweet potatoes
Cloves-carrots, sweet potatoes
Dill-carrots, white potatoes, fish
Garlic salt-chicken livers, pork
Marjoram-chicken livers, carrots, eggplant, pork, fish
Nutmeg-carrots, sweet potatoes
Oregano-carrots, onions, pork, white potatoes
Rosemary-chicken livers, pork, white potatoes, fish
Sage-chicken livers, carrots, eggplant, onions
Thyme-chicken livers, carrots, onions, pork, white potatoes
Pressure Fried Chicken
It Is Important To Use The Correct Number And Size Of Chicken Pieces
In Order To Achieve Proper Cooking. Please follow these instructions
1.. Trim excess fat from chicken pieces. (If chicken has been frozen,
thaw completely before using).
2.. Since chicken parts vary in size, it is generally necessary to cut
some parts-even when using pre-cut chicken from your butcher. Examples:
breast halves are generally larger than other parts, thus should be cut
in half. A combination of thigh/leg should be divided into two pieces.
c.. Trimmed and cleaned chicken pieces, cut to the proper size for
Pressure Frying will generally vary in weight as shown below. Use this
information as a guide to determine number of pieces to cook at one time.
small pieces (oz.) large pieces (oz.)
Breasts 2-3 3 1/2 -5
Leg 2 1/2 - 3 1/2 4-5
Thigh 2 1/2 - 3 3 1/2 -4 1/2
Wing 1 1/2-2 2 1/2-4
Back 1 1/2-2 2 1/2-5
4.. Dip Chicken pieces in Milk/Egg Wash; roll or toss in Basic Seasoned
Flour; shake off excess.
1.. Pour vegetable oil into Cooker up to Oil Level Line; heat oil at
setting #9 for 10-11 minutes (to 375 degrees).
2.. Using tongs, add chicken pieces, one at a time; follow the chart
below, and refer to the HOW TO PRESSURE FRY on next page for detailed
CHICKEN PIECES Total weight Setting #9 Setting #6
Size Number (pounds) Brown in Oil Pressure Cook
Small 7-11 1 1/4-1 3/4 4 min. 12 min.
Large 5-8 1 1/4-1 3/4 5 min. 12 min.
How to Pressure Fry
1.. Pour vegetable oil into Cooker up to Oil Level Line.
2.. Set dial on Heat Control Probe at OFF. Plug Probe firmly into socket
on side of Cooker, the plug cord into 110-120 volt AC wall outlet.
3.. Set Probe at #9; preheat oil about 10-11 minutes (oil should be 375
degrees F). CAUTION: Do not leave cooker unattended. Oil could overheat!
4.. To Brown: Keep Probe set at #9; gently place prepared foods in hot
oil using tongs or slotted spoon. Larger foods such as chicken pieces,
croquettes, should be placed in the oil one at a time
Smaller foods such as vegetable pieces, chicken livers, should be placed
on a slotted spoon (4-5 pieces), then added to oil.
5.. To cook:
1.. Place dry Gasket in Cover; moisten top surface of Gasket with drop
of vegetable oil or dampened sponge to ensure proper seal.
2.. After browning, slide Assembled Cover onto Cooker with Clamp at
right angles to Brackets. Hold Cover by the Knob and turn entire cover
COUNTER CLOCKWISE until Clamp is positioned under Brackets; turn Knob
CLOCKWISE until tightened and Clamp is held securely in place under
3.. Turn Probe to #5 - #7; cook as indicated in charts or individual
recipes. When Pressure Frying , Timing Starts As Soon As Cover Is In
Place. Movement of Pressure Regulator and/or blinking of Probe Light
are not indicators for cooking-refer to charts and recipes.
6.. At end of cooking, turn Probe to OFF; insert tines of fork under
Pressure Regulator and Tilt Regulator Slightly (but do not remove) to
reduce pressure inside Cooker. DO NOT use cold water to reduce pressure.
7.. When all pressure is gone from inside of cooker, (with hot pads to
protect hands) turn Knob COUNTER CLOCKWISE until Clamp rests on Cover.
Hold Cover by Knob and turn entire cover COUNTER CLOCKWISE until Clamp
is clear of Brackets; remove Cover; remove food; drain.