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From: rhaynes@sunfun.DEC (Rae Haynes)
Newsgroups: net.cooks
Subject: "Regional" Foods
Message-ID: <6607@decwrl.UUCP>
Date: Fri, 30-Mar-84 13:29:13 EST
Article-I.D.: decwrl.6607
Posted: Fri Mar 30 13:29:13 1984
Date-Received: Sat, 31-Mar-84 08:33:08 EST
Organization: DEC Engineering Network
Lines: 72

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 PST