The Joy of Spam Folder Cooking

Month: November 2016

Unknown Recipe

So this week’s recipe is an unknown recipe. I have no idea, it’s obviously minced pork and other things, but the spam folder didn’t tell me what the title of the recipe is. It also came with some html encoding. I guess that’s from the spam email. Fred tells me that spammers try to encode their messages so they look longer to the spam filter but don’t to my eyes. I’ll trust Fred on that one because, well, here’s a recipe:

Ingredients :

olive oil
1 onion , chopped
2 garlic cloves , chopped
250g pork mince
1 tsp ground cumin
1 tsp mild chilli powder
2 tbsp brown sugar
75ml cider vinegar
200ml passata

Directions :

Heat 1 tbsp olive oil in a frying pan. Fry the onions and garlic with seasoning for 5 minutes. Add the pork and cook until browned. Drain off any excess oil. Add the cumin, chilli powder, sugar and vinegar. Simmer for 5 minutes; add the passata. Cook for 10 minutes or until most of the liquid has evaporated.
Serve with toasted tacos, cheese, chopped tomatoes, red onion and crme frache.

Ingredients :

I had to Google to find out what passata is. According to this it’s a tomato puree common in England.

I asked Google about the ingredients in this recipe and found that it’s apparently Pork Tacos. I’ve heard of fish tacos, but never pork. I guess I don’t get out to enough interesting Mexican restaurants, but Fred won’t go. He says they’re too spicy. Then again, that man has informed me that paprika is spicy. I just roll my eyes and go back to using it in my fried chicken recipe.

Until next time, toodles!

Chocolate Covered Almonds

This week, it’s chocolate covered almonds. Doesn’t that sound awesome? Chocolate covered almonds. I could eat them all day. So could Fred, for that matter. Yum yum yum.

To the recipe!

Blanch the almonds by pouring boiling water on them, and let them
stand two or three minutes. Roast them in oven. Dip them in the
following recipe for chocolate coating, and drop on paraffine paper.

    ¬Ω pound cake of Walter Baker's Vanilla Sweet Chocolate,
    2 level tablespoonfuls of butter,
    2 tablespoonfuls of boiling water.

Put chocolate in small saucepan over boiling water and when melted
stir in butter and water. Mix well. If found to be too thick, add
more water; if too thin, more chocolate.

 

To begin with, I skipped the whole roast my own almonds step. I just went out and bought a container of unsalted roasted almonds. I had to buy almonds anyway, it was just as easy to buy those.

Then I went looking for Walter Baker’s Vanilla Sweet Chocolate. I found nothing in the grocery store, so I turned to Google. I found some recipes that use it, but no source for it. Wikipedia said that it’s the same as Baker’s Chocolate but that the vanilla sweetened version had been discontinued. Since I couldn’t find it anymore, I went with my favorite Ghirardelli. I used three bars of the bittersweet chocolate and one bar of semi-sweet.

I melted it and added the butter.

Melted chocolate with almonds

Melted chocolate with almonds

And that is the best looking chocolate frosting I have ever seen. It is absolutely beautiful, isn’t it? If it weren’t hot, I’d frost a cake with it and go to town. Unfortunately, I can’t.

I added water to get to a nice smooth consistency and tried dipping the almonds one at a time. That lasted for exactly one almond. I think I’d still be dipping almonds if I did it that way. Instead I decided to make almond clusters.

Chocolate Covered Almonds

Chocolate Covered Almonds

Fred described them as a chocolate delivery mechanism. He said the almonds were great but the chocolate was better. In fact, he’d like more, please.

Until next time, toodles!

 

German Prune Cake

Hey there!

This week I found a recipe for German Prune Cake in my spam folder. As I’m pretty sure I’ve said before, Fred won’t eat prunes and for that matter,  I won’t eat them either. They just do not agree with my taste buds and I do not plan on asking my taste buds to change.  I don’t even like the way prunes smell.

On to the recipe!

a30.—German Prune Cake.

For this use a recipe for short cake adding more milk to make it 
into a thick batter. Turn into a shallow, oblong pan and over 
the top press lightly into the mixture a close layer of partly 
cooked prunes. Sprinkle thickly with granulated sugar and bake 
in a quick oven. Serve hot. —From "Table Talk," Phila.

That’s interesting, the recipe says where they found it. Fred tells me that spammers like to add random text to messages to get past the spam filters. I’m just lucky enough that they use recipes, some of which have turned out quite delicious. I decided to   try to find out what the actual source of this recipe is since they were so kind to leave that information in. Turning to the trusty Google, I asked Google what “Table Talk,” Phila was and the first result was this.  Apparently it’s a column in the Inquirer about Philadelphia cuisine.

It seemed weird that that column would  have a recipe on German Prune Cake there, so I expanded my Google search to include the words German Prune Cake. I got lucky with that search. There’s a book from 1902 called “365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year” that contained the recipe.  I even found it on Amazon. The spammers must have taken a free copy of this book and just copied the recipe out and added it to their spam. I wish they’d chosen a better recipe. Maybe shortbread… or chocolate shortbread… or chocolate chocolate chip shortbread.

Until next time, toodles!

 

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