December, 2023

Dec 15

Only the cookbook is here so far.

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November, 2023

Nov 23

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Categories Callahans, What is New ?


This is a nostalgia site about a Usenet Newsgroup called alt.callahans.

Incredibly loosely based on Spider Robinson's books about Callahan's Cross-Time saloon. Spider knows about the newsgroup and gave his blessing.

We came up with a cookbook of our favorite recipes around the year 2002/2003 Gregorian A.D.

This is my web site placing these recipes back on the Internet so they can be found.

I will hopefully be able to find some of our birthday parties, and the various beach events we held out the backdoor of the virtual building we chatted in.

Categories Callahans, FAQ


Source: Working Women magazine, January 1985, by Aimee Lee Ball.

Notes from Pegasus: I like to use Drostes cocoa or the richest cocoa I can find. I use real vanilla extract, not imitation. You can get the real stuff from the Williams Sonoma mail-order catalog. It's made with real Madagascar Bourbon!

4 oz [110 grams] unsweetened chocolate 3 heaping tablespoons cocoa powder 1 1/2 sticks (3/4 cup) unsalted butter 3 tablespoons raspberry syrup 1 tablespoon vanilla extract 4 eggs 1/4 teaspoon salt 2 cups sugar 1 cup flour, sifted

1. Melt the chocolate, cocoa and butter in a small, heavy saucepan over low heat. Off heat, stir in raspberry and vanilla flavorings.

2. In an electric mixer, beat eggs with salt until foamy. Gradually add sugar and beat for 10 minutes, until very thick and pale yellow in color.

3. Stir chocolate mixture into batter with a spatula, till just mixed. Stir in sifted flour, till just mixed. Pour into buttered 7 1/2 inch by 11 inch pan and bake in a preheated oven at 375 F [190 C] for 25 minutes.

4. Watch carefully for the last ten minutes of baking. If edges start to burn, cover loosely with a sheet of aluminum foil. Let cool completely before cutting.

PS. In place of raspberry, you may substitute another fruit syrup, or a heaping tablespoon of crushed expresso coffee powder. I like my brownies pure and unadulterated, but you can also add 1 cup chopped nuts, raisins or chocolate morsels.

PPS. As soon as the brownies come out of the oven, I shove them, still in the pan, into the freezer on a trivet for about 15 minutes. This is called the fudgification process, and for some reason I can't explain, it ensures the right consistency.

VR: Jason, Pegasus, Thyra

Categories Cookbook, Recipes


The following recipe has a certain ``history'' in Callahans, it being the potstickers that I (the Grey Lady) have brought in a number of times. P'relan and Birith have been particular fans in the past, as is the BFG. This recipe has been requested (and sent) to a number of callahaners, who have (as I recall) universally acclaimed it once they tried it. The most recent sending of the recipe elicited the comment that these were really great, as they don't `stick to the pot' as too many of these recipes do.

So, without further ado, comes the following cookbook submission for potstickers, from the Grey Lady with thanks to John Lind and credit to Carole Gee.

Gua Tier (Mandarin Pot Stickers) approx. 60

Carole Gee, as rendered by John Lind

Other fillings:

Mix all ingredients except meat and cornstarch. Add meat, mix thoroughly. Dust cornstarch over all, fold in. Cover and let stand, at least 30 minutes or over night.

Sweet and Sour sauce

1 10 ounce [280 gram] jar of plum preserves 2 9 ounce [255 gram] jars of chutney (recommend Major Grey's) 1/2 tsp. salt 2 Tbsp. brown sugar vinegar to taste (about 1/4 cup)

Combine preserves and chutney in small sauce pan, heat to gentle boil. Add remaining ingredients. Simmer 5 minutes, then put up or serve.

Traditional sauce

Combine equal parts of soy sauce and sesame oil, shake well and serve. For rich, outstanding results, use imported dark soy sauce and roasted sesame oil.

VR: The Grey Lady

Categories Cookbook, Recipes

[h4}Copyright by me, unless copyright by others, 2023[/h4]