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----- Original Message -----
From: DALE
To: phaedrus
Sent: Monday, September 27, 2004 7:28 AM
Subject: Broiler Cake
> Phaedrus:
>
> I'm probably one of those people you prefer not to hear from because I
> have few clues to give you.
>
> I'm looking for a cake recipe which is somewhat unique by the fact that it
> is cooked in multiple thin layers, one at a time, Under The Broiler.
>
> I found Emeril Lagasse's recipe for Thousand Layer Cake (aka, Spekkoek
> Lapis Legit, a combination of spice and vanilla cake). That's the idea, but not
> quite the same as the recipe I once saw which was baked with a FILLING
> between the multiple layers.
>
> I saw the recipe in a magazine. Unfortunately, as you might expect, I
> don't know the name of the magazine either. It was probably either an old issue
> of Traditional Homes or Southern Living, most likely the former, but I'm not
> sure. I remember the cake had a foreign language name which I could
> neither pronounce nor begin to spell. I seem to remember it was described as
> German, again not sure. Emeril says his is Dutch.
>
> I'm not as interested in the ingredients of the cake batter itself as I am
> the ingredients of the filling and the technique of Broiling each thin
> cake layer Over The Filling. If I can find out those 2 things, I can make up
> the rest from there.
>
> I apologize for being one of those "know nothing" people. At least, I
> didn't ask you to find me some "chicken" recipes.
>
> I appreciate any help you can offer.
>
> Dale
Hello Dale,
I believe that you are describing a "baumkuchen", or German "tree cake". See
these sites for recipes and instructions:
Baumkuchen
Baumkuchen 2
Phaed
----- Original Message -----
From: "Tom"
To: phaedrus
Sent: Tuesday, September 28, 2004 3:51 PM
Subject: Rolled Oysters
Hi Phaed, My name is Tom, I'm looking for a recipe for Rolled Oysters. I
was born in Louisville Ky.. I now live in Baton Rouge, La..(((((Home of
those Fighting Tigers)))))....I remember these Oysters from when I was a
kid, and have since learned that my Great Grandmother worked for/and rolled
the first ones for the Restaurant that made these. But I can find NO ONE who
has the recipe. If you can find this!!...You would truly be "The
Greatest"..............Thanks Tom
Hello Tom,
Check the recipe on this site:
Rolled Oysters
Phaed
----- Original Message -----
From: "michael"
To: phaedrus
Sent: Tuesday, September 28, 2004 5:29 AM
Subject: pie peas
> when in the north england ie, stockton middlesborough newcastle hartleypool
> i was fed with pie peas[peaspudding] have you the authentic recipe for
> this great meal [pie peas] yours gratefully mike
>
Hello Michael,
"Pie and peas" is a common menu item in the UK, with the "pie" often being
shepherd's pie or Steak & kidney pie, etc
I am thinking that you are asking for the peas pudding recipe. See below.
Phaed
Peas Pudding
Ingredients :
1 1/2 cup Split peas
1 tbl Fat back pork (finely diced)
1 tbl Butter
1/2 tsp Salt
1/2 tsp Pepper
Method :
Wash peas, mix in the fat back pork and place in a pudding bag. Tie bag,
allowing room for expansion of the peas and steam for 3 to 3 1/2 hours.
When cooked, remove from bag and mash well adding the butter, salt and
pepper.
-----------------------------
Penobscot Pease Pudding
(serves four to six)
1 cup (approx. 1/2 lb.) split green peas
1-3/4 cups water
2 Tbsp. unsalted butter
1 cup frozen tiny peas (defrosted under cold water)
1/4 tsp. grated lemon zest
1 egg, beaten
salt and pepper
additional butter
some fresh mint, thyme, or marjoram, minced fine
Wash and pick through the split peas carefully. Put them in a small bowl,
pour over the water, and let soak overnight. The next day, pulverize the
split peas with any remaining liquid into a coarse-textured gruel in a food
processor set with the steel blade. Then work in a tablespoon of the butter,
melted; the beaten egg; and the grated lemon zest. Season to taste with salt
and lots of grated pepper. Stir the defrosted fresh tiny peas into the
pudding mixture with a spatula. Use some of the remaining butter to
generously grease a 1-1/2 quart earthenware soufflé or similar oven-proof
dish. Pour in the pea mixture and dot it over with small bits cut from what
remains of the butter. If possible, cover with plastic wrap and let rest in
the refrigerator a few hours before baking.
To bake, preheat oven to 350°F. Unwrap the cooking dish and put it in the
oven. Bake for one hour, or until pudding has set. While pudding bakes, melt
a small additional amount of butter, pour into a small pitcher, and stir in
one to two teaspoons minced fresh herb. Let this steep in a warm place on
the stove. When the pudding is done, run a sharp knife around the inside
edge of the dish to free it and turn it out onto a serving plate. Serve in
slices, bringing the pitcher of melted herb butter to table for each eater
to dribble over their own slices as they like.
----- Original Message -----
From: "Myrl"
To: phaedrus
Sent: Monday, September 27, 2004 10:54 AM
Subject: Sweet Pickel Receipe
Can you find a receipe where you can make sweet pickels from dill pickels?
I had it once, but lost it during a move. Thank you!
Myrl
Hello Myrl,
See below.
Phaed
Kosher Dill To Sweet Pickles
2 (1 qt.) jars kosher dill quarters
2 c. sugar
1/3 c. plus 2 tbsp. water
2/3 c. plus 3 tbsp. vinegar
Remove the pickle quarters from the jars. Discard the liquid. Rinse the
pickles with cold water and drain well. Pack the pickles back into the jars.
Mix the sugar, water and vinegar in a saucepan and boil a few minutes. Cool
the mixture slightly and pour carefully over the pickles.
Let the pickles set for 2 days, turning over now and then, or laying the
jars on their sides for a while. Keep refrigerated.
---------------------
Sweet-Dill Pickles
To make sweet chunk pickles out of dill pickles. Take dill pickles and cut
into chunks. Put into jar and add this syrup.
3 c. sugar
1/2 c. water
1/2 c. juice for dill pickles
Bring to boiling. Pour over chunked dill pickles in jar. Leave in
refrigerator.
----------------------------------
Converting Dill Pickles To Sweet Dill Strips
1 1/2 c. sugar
1 c. vinegar
1 tbsp. mixed pickling spices
2 or 3 drops green food coloring
Boil all together and pour over sliced dill pickles. Store in refrigerator.
This makes 1 quart of delicious sweet pickles.
----- Original Message -----
From: "Eric"
To: "Phaedrus"
Sent: Sunday, September 26, 2004 8:28 PM
Subject: Re: Gooseneck Gourds
> Thanks for the reply and I appreciate the info.
>
> Still think the site is great even if you didn't acknowledge the
> compliment.
>
> I tried finding crab leg dipping sauces on the site tonight and even used
> the search feature. Couldn't find the result even by clicking on the
> google link. Maybe there is some simple way to organize the contents so
> people can find the thing they are looking for without having to read
> hundreds of subject lines.
>
> This would be a great service to Uncle Phaedrus fans and would even have
> commercial possibilities if limited funds make it difficult to implement
> such a solution.
>
> A great treasury here.
>
> Eric
Hello Eric,
I do appreciate the compliments. Thank you.
Eric, the search feature works very well. You didn't find any results for
crab leg dipping sauce because there are no recipes on the site for that.
Using Google takes a bit of practice. If you just type in - crab leg
dipping sauce - then you will get every page with all of those words on it,
even if the words are in different recipes. However, if you type in - "crab
leg" - or - "crab legs" - (With the quotation marks) then you will get only
those pages with the terms crab leg or crab legs on them. If you get no
hits, then it's probably not on the site.
Another way to search without having to scan every line on the page is to
use the FIND feature of your browser. On the drop down menu at the top of
the browser, click on EDIT then on FIND, and type in what you're looking
for. Using that feature, you can search an entire archives page without
having to do it line by line.
As I said, I have no crab leg dipping sauces on the site, but see here:
Crab Leg Sauces
Phaed
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