rhaynes@sunfun.DEC (Rae Haynes) (03/30/84)
re: Phosphates
---------------
I'm a native Californian married to another native Californian.
But both of my parents were born and raised (and married) in
Chicago. My mother used to complain about raising children who
didn't even know what a "phosphate" was -- until she decided to
make them herself. My mother never measured ingredients for
anything, so the recipe below is my best "guess-timate" of how
Mom made what she frequently referred to as a
"Chocolate Phos"
----------------
One tall glass of Club Soda
About 3 tsp. Hershey's syrup
About 1 Tbsp milk
Stir well. Serve with ice.
I do remember once or twice helping my mother look for cherry
syrup (while we were at the grocery story) so she could fix a
"cherry phos".
At one point in time, my brother was not allowed chocolate. So
he'd fix himself a vanilla phosphate -- using about a teaspoon of
vanilla instead of the Hershey's.
re: Knishes
------------
When my grandmother would visit (from Chicago) she would make all
kinds of yummy foods. The knishes Grandma made were filled with
meat -- probably because my parents believe that meat knishes
were better for us than potato knishes (note: my mother thought
that meat was better for us than other food.) Anyway, the
knishes Grandma used to make were sort of like rolls which were
filled with meat before they were baked. I never learned how to
make knishes like Grandma used to make.
But I do wonder how they compare to the ones Scott Barman used to
get in New York? Scott compared them to ravioli in the Northeast.
Here in California, ravioli is more like what Grandma called
"kreplach" (the "ch" in kreplach is pronounced like the "ch" in
Chanukah). Now THERE'S a recipe I can certainly make just like
Grandma used to! But we're discussing ravioli. Ravioli out here
is made up of a small square of noodle dough, a spoonful of
filling (either meat or cheese), topped with another square of
dough. The edges are all sealed; then the ravioli is cooked in a
tomato sauce.
The comparison I've always heard is "kreplach is to Jewish as
ravioli is to Italian and as wonton is to Chinese". There is
also a Chinese dish similar to knishes; but at the moment I can't
remember what it's called.
Re: Black Russians
-------------------
The back of the Kahluah bottle says that a Black Russian is two
parts vodka and one part Kahluah. My husband prefers it when I
mix one part vodka with one part Kahluah.
Re: Italian sub/hero/hoagie/grinder/whatever
-----------------
I've heard all of the above names, as well as "torpedo". The
best ones are served at individually owned Italian delis (rather
than chains).
-- Rae Haynes
Digital Equipment Corporation
Costa Mesa, California
Thu 29-Mar-1984 16:53 PSTkeesan@bbncca.ARPA (Morris Keesan) (04/07/84)
---------------------------
The recipe given for "chocolate phosphate" (club soda, milk, Hershey's
syrup) is almost identical to the New York recipe for "egg cream". The
differences are
a) "U-Bet" chocolate syrup is slightly more traditional than Hershey's.
b) egg creams have SELTZER in them, not club soda. The recipe with club
soda sounds really yucky. For those who are confused at this point,
"club soda" is a carbonated beverage containing sodium bicarbonate and
other minerals. It has a very distinctive taste, and is the ingredient
called for in such things as "scotch and soda". Seltzer is carbonated
water. It has very little taste, except for the bubbles. The really
traditional way to make egg creams is with a "seltzer bottle", a device
that you fill with water, attach a CO2 cartridge to, and go "foosh".
This is also known as a "gasogene" to Sherlock Holmes fans, and is the
thing that Clarabelle used to squirt Buffalo Bob with.
A very nice variation on egg creams is to substitue Kahlua for the chocolate
syrup and half-and-half for the milk. This is called a "Smith and Kerns". A
further variation is to use half Kahlua and half Frangelico (a hazelnut
liqueur).
--
Morris M. Keesan
{decvax,linus,wjh12,ima}!bbncca!keesan
keesan @ BBN-UNIX.ARPA