1. P

    How was the Chickenpox treated during colonial times?

    Possibly around the 1600 and 1700's.
  2. E

    Pond water

    1/2 Beer 1/2 can Coca Cola Pour 1/2 bottle beer into mug. Fill rest with 1/2 can of Coke.
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    Off with the fairies

    5.1 oz. Champagne 3/4 oz. Blueberries gently bruise blueberries, and add rest of ingredients.
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    Malibu snapper

    12 part Malibu Rum 4 parts Kiwi- Snapple Strawberr Pour about a quarter of the glass with Malibu rum and fill the rest with Snapple.
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    Lakewater #2

    2 shots Gin 2 shots Jack Daniels 2 shots Jose Cuervo Tequila 2 shots Vodka 4 shots Blueberry Schnapps mix all ingredients in large pitcher and fill the rest of the pitcher up with coke, squirt, and 7up. make sure the tint of the
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    12 oz. Beer 6 oz. Water 1/8 oz. Grain Alcohol Dump out six ounces of beer, add alcohol, fill up the rest of the beer can with water, mix and let settle
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    Chi-chi's Margarita #2

    2 oz. Lime Juice 2 oz. Triple Sec 6 oz. Lemonade 6 oz. Water 8 oz. Jose Cuervo Tequila Fill blender the rest of the way with ice. Line rim of glass with bar salt.
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    Tuiles Patrick

    125-150 g flour 140 g sugar - powdered - 4 whites - cassée 80 g butter - fondue =Combine 1., add rest in order. Thin with cream if neccesary
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    Garlic Sauce

    10 cloves garlic 0.5 qt white wine 0.5 qt water - 4 oz chevre 5 slices bread in crumbs 6 oz fond brun - 1 qt cream =Lightly brown garlic, add rest of 1., reduce. Add rest in order.
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    Beurre Rouge

    1 shallot butter - 225 ml red wine - light 1 tsp sugar 3 Tbsp fumet 3 Tbsp butter =Brown shallot, add rest (except butter), reduce by one-quarter, finish with butter
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    Zingara Sauce

    demi-glace shallot white wine veal tongue tomato mushroom =Reduce wine and shallot, add rest of ingredients, simmer.
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    Buttermilk Pie

    3 eggs 200 g sugar 450 ml buttermilk 1 Tbsp jus lemon 1 tsp van. =Beat eggs, add rest in order, mix well. Pour into baked 9in shell 350F ~50-60mns. Let rest overnight
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    Salmon Quenelle Base

    16 oz salmon 2 yolks 2 oz butter - pommade 3 whites - 10 oz cream cayenne s&p - Reduction: white wine shallot tarragon star anise =Process salmon, process in the rest of 1., in order. Chill ~1hr., stir in chilled reduction and cream. Season well.
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    Mousseline - Fish

    1 kg fish (brochet, whiting, ect) 6 eggs - 350-400 ml cream 20 g salt 5 g pepper =Process 1., add rest
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    Pudding Tyrolienne

    400 g biscuit - 5 eggs 5 yolks 1 L cream - 200 g choco-ramolli grapes de Corinthes =Whisk together 2., add rest. Moule b&f, bain marie. Serve with sauce chocolat
  16. E

    White Chocolat Plastique

    3 lb 5 oz chocolate - white 2 c sirop maize =Melt choco, add sirop, rest overnight Let rest 4hrs at room temp. before using
  17. Chef

    Pita Bread

    2 3/4 ounces Compressed yeast 19 fluid ounces Water (temperature controlled) 2 1/4 pounds Bread flour 3/4 ounce Salt 3 fluid ounces Vegetable oil Yield: 18 Individual 1. Dissolve the yeast in the water in the bowl of a mixer fitted with the dough hook. Add the remaining ingredients and mix on...