HDTenEightyP/NetNews huggingface dataset:
From: esh2@po.CWRU.Edu (Evelyn S. Hlabse)
Newsgroups: rec.food.historic
Subject: What is sago?
Date: 17 Dec 1992 01:13:52 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: esh2@po.CWRU.Edu (Evelyn S. Hlabse)
NNTP-Posting-Host: thor.ins.cwru.edu


It was suggested that I try to find the answer to my question from
this group.  Can you help?

I have a recipe for tomato soup from a book called "Recipes from
the Orkney Islands".  It was published in 1978.  The recipe calls
for something called sago.  What is sago?

I have been told it might be semolina or a tapioca type cereal.
If it is similar to one of these could I substitute it for the
sago.  If not what can I use?

Thanks for the help.
-- 

Newsgroups: rec.food.historic
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Looking for...
Organization: Jet Propulsion Laboratory, Pasadena, CA
Distribution: na
Date: Wed, 16 Dec 1992 18:44:24 GMT

In article <t8l291f@rpi.edu> night@acm.rpi.edu writes:
>Anyone know where I can find an herb called crawley?  The botanical name
>is Corallorhiza odontorhiza.  Any help would be appreciated.

Don't know what it is, but what do you use it for?

Enquiring minds want to know....

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: dcleek@csd4.csd.uwm.edu (Dick Cleek)
Newsgroups: rec.food.historic
Subject: Re: What is sago?
Date: 17 Dec 1992 14:07:56 GMT
Organization: University of Wisconsin - Milwaukee
Reply-To: dcleek@csd4.csd.uwm.edu
NNTP-Posting-Host: 129.89.7.4
Originator: dcleek@csd4.csd.uwm.edu

From article <1gok8gINNqi5@usenet.INS.CWRU.Edu>, by esh2@po.CWRU.Edu (Evelyn S. Hlabse):
> 
> I have a recipe for tomato soup from a book called "Recipes from
> the Orkney Islands".  It was published in 1978.  The recipe calls
> for something called sago.  What is sago?
> I have been told it might be semolina or a tapioca type cereal.
> If it is similar to one of these could I substitute it for the
> sago.  If not what can I use?


Sago is a starchy white substance derived from the sago palm.
I've used tapioca (small variety) instead in my favorite
Malay dish, gula melaka... It wasn't like Malaysia but I'm
not sure I can blame it on the tapioca.

-- 
..........   .........................         .......................
: |_|\/\/ :   Dick Cleek                        dcleek@csd4.csd.uwm.edu
:.centers.:   Univ.of Wisconsin Centers         dcleek@uwcmail.uwc.edu
From: klier@iscsvax.uni.edu
Newsgroups: rec.food.historic
Subject: Cooking with orchids
Date: 16 Dec 92 18:33:13 -0600
Organization: University of Northern Iowa

There are several old recipes you may run across that require orchids
as an ingredient, including the reputed drink of chimney sweeps, salap,
which requires Cypripedium calceolus, yellow ladyslipper.  This may
partially explain why there is only 1 native yellow ladyslipper plant 
left in Great Britain today...

Most of the various recipes I've seen involving orchids have been
along the lines of "aphrodisiac foods" -- probably due to the 
supposed resemblance of orchid pseudobulbs to testicles.  Even
the scientific name of one of the genera of orchids, Orchis,
and the family name, Orchidaceae, derive from the Greek word
for testicle.

For some reason, that bit of linguistic trivia invariable seems
to induce a slight squirming reaction in my male plant systematics
students.  In females, it tends to induce smothered giggles... ;-)

Kay Klier  Biology Dept UNI

Newsgroups: rec.food.historic
From: night@acm.rpi.edu (Trip Martin)
Subject: Re: Looking for...
Reply-To: night@acm.rpi.edu
Distribution: na
Date: Thu, 17 Dec 1992 17:22:04 GMT

In <1992Dec16.184424.12018@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:

>In article <t8l291f@rpi.edu> night@acm.rpi.edu writes:
>>Anyone know where I can find an herb called crawley?  The botanical name
>>is Corallorhiza odontorhiza.  Any help would be appreciated.

>Don't know what it is, but what do you use it for?

>Enquiring minds want to know....

It's supposed to be quite good for fevers.
--
Trip Martin
night@acm.rpi.edu
From: klier@iscsvax.uni.edu
Newsgroups: rec.food.historic
Subject: Re: Looking for...
Date: 16 Dec 92 17:08:53 -0600
Distribution: na
Organization: University of Northern Iowa

In article <t8l291f@rpi.edu>, night@acm.rpi.edu (Trip Martin) writes:
> Anyone know where I can find an herb called crawley?  The botanical name
> is Corallorhiza odontorhiza.  Any help would be appreciated.

Corallorhiza odontorhiza is a native orchid, sometimes called coralroot.
Habitat destruction and overcollecting have made many orchids quite
rare (coralroot isn't one of the more attractive species, so usually
doesn't get swiped to decorate someone's garden before dying, though...).
In fact, shipping any orchids across international boundaries is quite
difficult because all orchids are Appendix 2 CITES species.

Don't know of anyone selling it.  What was the intended use?

Kay Klier  Biology Dept  UNI
Newsgroups: rec.food.historic
From: night@acm.rpi.edu (Trip Martin)
Subject: Looking for...
Reply-To: night@acm.rpi.edu
Distribution: na
Date: Wed, 16 Dec 1992 18:32:53 GMT

Anyone know where I can find an herb called crawley?  The botanical name
is Corallorhiza odontorhiza.  Any help would be appreciated.
--
Trip Martin
night@acm.rpi.edu
From: bs_s516@neptune.kingston.ac.uk
Newsgroups: rec.food.historic
Subject: Re: What is sago?
Date: 17 Dec 92 12:55:10 GMT
Organization: Computing Services, Kingston Polytechnic
NNTP-Posting-Host: neptune.king.ac.uk


> I have a recipe for tomato soup from a book called "Recipes from
> the Orkney Islands".  It was published in 1978.  The recipe calls
> for something called sago.  What is sago?
> 
> I have been told it might be semolina or a tapioca type cereal.
> If it is similar to one of these could I substitute it for the
> sago.  If not what can I use? 

I always get confused between sago and tapioca.  In the great tradition of
English school dinners we used to get milk puddings made from sago, tapioca and
semolina {seperately of course}.  If memory serves correctly they were both
rather reminiscent of frog's spawn except that one was larger, I can't remember
which.  They tasted similar so I guess you could substitute tapioca.  I'm sure
I heard that it was extracted from some sort of oriental tree bark.  Didn't
make the pudding taste any good though.

You might get a more sensible answer from someone in the culture.british news
group.  there is probably someone there who actually likes sago pudding.

Tony Scott	South Bank University	SCOTTT@vax.sbu.ac.uk
				or	BS_S516@neptune.kingston.ac.uk
From: aterry@Teknowledge.COM (Allan Terry)
Newsgroups: rec.food.historic
Subject: cookbook recommendations
Keywords: gift books
Date: 18 Dec 92 17:05:26 GMT
Distribution: na
Organization: Cimflex Teknowledge Corporation, Knowledge Systems Division

I'd like to give one or more cookbooks on historic cooking to my wife.  I
think reputable modern reconstructions of period sources are the ticket
rather than the source data itself.  1700 and earlier, primarily European
(although I'd be interested in Middle Eastern reconstructions).  We already
have the small NY Met. Museum (I think) books (Tom Jones, Elizabethan,
King's Table), somebody's translation of Apicius, and one or two others from
about ten years ago.

Could people please recommend some good cookbooks along these lines?
Obviously, I prefer ones still in print.  I can force the local bookstore to
order them, but are there any good distributors of historic cookbooks?  Have
I missed a FAQ on this?

If I get some responses direct by email, I'll summarize them.  Otherwise,
now that I found this group, I'll read it regularly.  Thanks much.
						Allan

internet: aterry@teknowledge.com
uucp:	  {uunet|sun|ucbvax|decwrl|uw-beaver}!aterry%teknowledge.com
Old Russian proverb: "He who invokes the law grasps a wolf by the ears"


Newsgroups: rec.food.historic
From: miorelli@pwa-b.uucp (BoB Miorelli)
Subject: Book question
Organization: Pratt & Whitney Aircraft
Date: Wed, 16 Dec 1992 15:59:27 GMT

Hi --

This may not be as 'historic' as some in this newsgroup, but my wife & I
are getting into colonial era American cooking (we're building a
reproduction saltbox house with a cook-in fireplace).  Anyway,  I saw
reference to a book "Martha Washington's Book of Cookery" by Karen Hess
(Columbia Univ. Press, US$35.00).  Anyone have this book or at least
look through it enough to render an opinion??  I will probably buy it if
it is worthwhile.

Thanks.


-- 

-->BoB Miorelli, Pratt & Whitney Aircraft
                 also, H & R Block Tax preparer and Instructor
pwa-b!miorelli or miorelli@mstr.hgc.edu
Newsgroups: rec.food.historic
From: nmm1@cus.cam.ac.uk (Nick Maclaren)
Subject: Re: Cooking with orchids
Organization: U of Cambridge, England
Date: Sat, 19 Dec 1992 12:29:32 GMT


klier@iscvax.uni.edu writes:

< There are several old recipes you may run across that require orchids
< as an ingredient, including the reputed drink of chimney sweeps, salap,
< which requires Cypripedium calceolus, yellow ladyslipper.  This may
< partially explain why there is only 1 native yellow ladyslipper plant
< left in Great Britain today....

And the popularity of blackberry and apple pie explains why wild brambles
are so rare in Great Britain!

Just in case anyone doesn't know the cause of the near extinction of many
British orchids, it is almost 100% destruction of habitat caused by modern
farming methods.  The same applies to cowslips, which were picked heavily
for cooking (wine, mostly), unlike orchids.  Until the advent of synthetic
fertiliser, this had a negligible effect on their population, but they
almost vanished within 20 years after farmers started fertilising chalk
pastureland.  Orchids are equally sensitive to ploughing, of course, and
do not recover easily (unlike cowslips).


Nick Maclaren
University of Cambridge Computer Laboratory,
New Museums Site, Pembroke Street,
Cambridge CB2 3QG, England.
Email:  nmm1@cus.cam.ac.uk
Tel.:   +44 223 334761
Fax:    +44 223 334679
From: gkc00@osiriscd.amdahl.com (Gene K. Chui)
Newsgroups: rec.food.restaurants
Subject: Orlando Restaurants
Date: 15 Dec 92 23:30:15 GMT
Reply-To: gkc00@quts.ccc.amdahl.com
Distribution: usa
Organization: Amdahl Corporation, Sunnyvale CA


  We will be in Orlando for a week in January. Can anybody recommand some
restauarants in the area we should try? We like all kinds of food. Thanks
in advance.

 -- 
* Gene K. Chui                      *                     
*                                   *
* email: gkc00@quts.ccc.amdahl.com  *
* phone: 408-746-7871               *
Newsgroups: rec.food.restaurants
From: jcarroll@ferris.cray.com (Jeff Carroll)
Subject: re: Chicaggo and Gino
Originator: jcarroll@ferris
Organization: Cray Research, Inc.
Date: 16 Dec 92 19:30:37 CST


>>I will be in Chicago on Friday, December 18, and have been told to try
>>"The Original Gino's" pizza.  I was wondering if anyone could give me
>>directions from Midway airport and/or suggest any other lunch-type
>>establishments.  Thanks for the help.


>I'm not a native but I learned to drive in town. From Midway, take the Stevenson
>(I-55) north and exit onto Lake Shore Drive north. Get off of LSD somewhere near
>Congress or Monroe by turning left, heading west 2 blocks, and turning right to
>travel north on Michigan Avenue. Travel on Michigan about six-eight blocks,
 notice
>you're crossing the river, and then count (I believe) six more blocks to
 Ontario.
>If you pass the Water Tower, you're two blocks too far north.
>Gino's is 1/2 block east of Michigan on Ontario. You can't park right out front,
 so

That's Gino's East. The *original* Gino's is on Clark at Ohio or Wabash, 
west of the Water Tower.

There is a little bit of on-street parking nearby.

Jeff Carroll
carroll@herndon.cray.com
Newsgroups: rec.food.restaurants
From: kwwma@neumann.uwaterloo.ca (Wallace Ma)
Subject: Seafood in Orlando
Keywords: seafood
Organization: University of Waterloo
Date: Tue, 15 Dec 1992 18:41:12 GMT

Can any one suggest some good places to have seafood (Lobsters) in Orlando area?


Thanks in advance.



				- Wallace
From: selene@bullie.CS.Berkeley.EDU (Selene Victor)
Newsgroups: rec.food.restaurants
Subject: Indian food recommendations for San Fran/Berkely/Oakland/Marin?
Date: 18 Dec 1992 21:50:29 GMT
Organization: University of California, Berkeley
Distribution: world
NNTP-Posting-Host: bullie.cs.berkeley.edu
Keywords: recommendations, San Francisco, Berkeley, Oakland, Marin


Can anyone recommend any really good Indian food restaurants in San Francisco,
Berkeley, Oakland, Marin, or anywhere else in the Bay Area.  I've tried a few
that were horrible, and after living in Vancouver, B.C. where they are great,
it's really hard to be pleased.  Email me at selene@cs.berkeley.edu
Newsgroups: rec.food.restaurants
From: gwb@cbnews.cb.att.com (gregory.blum)
Subject: NYC holiday fare
Organization: AT&T
Distribution: na
Date: Tue, 15 Dec 1992 18:37:10 GMT


I'm planning a short trip to NYC for the week between Christmas and New
Year's and was wondering if there were any holiday related special
culinary treats that might be available in that time frame.

I'd also welcome any hints on "not to be missed" kinds of places....
especially newer establishments, as I haven't been to the city in
about two years.

Thanks....
Newsgroups: rec.food.restaurants
From: ddenk@utkvx2.utk.edu (Deanna P. Denk)
Subject: Indian food in Chicago
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Tennessee Computing Center
Date: Thu, 17 Dec 1992 17:41:00 GMT

       ------------------------------------------------------------------
       DEANNA P. DENK           BITNET:     ddenk@utkvx  or denkdp@wkuvx1  
       Knoxville, Tennessee     Internet:   ddenk@utkvx.utk.edu
                                Freenet:    ch950@cleveland.Freenet.Edu       
       Voice: (615) 689-2783    CompuServe: 71005,2171



Newsgroups: rec.food.restaurants
From: klur@cbnewsb.cb.att.com (david.s.klur)
Subject: NYC Alternative Restaurant
Followup-To: dklur@attmail.com
Organization: AT&T
Distribution: ny
Date: Thu, 17 Dec 1992 03:49:10 GMT


I'm looking for an alternative restaurant in Manhattan - a
restaurant that offers more than just food (although the 
food must be good too!).  An example that comes to mind is
"Bianchi & Marguerita" in Grrenwich Village, where the waiters,
waitresses, etc all sing opera and show tunes.  Anyway, if
anyone knows of a "neat" restaurant in NYC can you please send
me some e-mail?  Thanks!


--
David Klur 	           | "There are two types of people in this world... 
AT&T			   |  Those that think there are two types of people,
dklur@attmail.com 	   |  and those that know better."
Me? Speak for AT&T?!?      |    -- Tom Robbins, "Still Life with Woodpecker"
Organization: University of Illinois at Chicago
Date: Wednesday, 16 Dec 1992 09:12:52 CST
From: <U30633@uicvm.uic.edu>
Newsgroups: rec.food.restaurants
Subject: Good food in Washington DC

Can anyone recommend some good places to go eat in Washington DC?  What
is Washington known for in terms of cuisine?  I'm not looking for
anything fancy, just an informal place.

Thanks for your help.

Joel Sanchez
University of Illinois at Chicago
Newsgroups: rec.food.restaurants
From: casg2653@uxa.cso.uiuc.edu (CAS)
Subject: Good Restaurants in St. Louis
Organization: University of Illinois at Urbana
Date: Wed, 16 Dec 1992 15:40:50 GMT


A friend of mine will be in the St. Louis area in the next couple of weeks 
and he is interested in any "good" restaurants.  WHat do you suggest?
He's particularly interested in Chinese Ding-Sang Restaurants.
Thanks.
P.S.  PLEASE MAIL ALL RESPONSES TO HIM.  HIS EMAIL ADDRESS IS 
jchen@symcom.math.uiuc.edu
Newsgroups: rec.food.restaurants
From: jayers@hamline.edu. (Judi Ayers)
Subject: Re: Dallas Restaurants
Organization: Hamline University, St. Paul, Minnesota. [The Little U]
Distribution: usa
Date: Tue, 15 Dec 1992 18:23:14 GMT

In article <8.145.uupcb@tfd.gwinnett.com> gil.levitch@tfd.gwinnett.com (Gil Levitch) writes:
>
>I am going to Dallas the end of January and would like to find a couple
>of restaurants that are NOT the typical tourist type. 


I, too, will be in Dallas, except in December.  I would like any/all
suggestions for low to mid price restaurants of all varieties.

Thanx in advance.

Judi

Judi Achtenberg Ayers        jayers@seq.hamline.edu
Programmer/Analyst           612-641-2427
Hamline University
St. Paul, Minnesota
From: shugrue@spatial.eid.anl.gov (Leon Shugrue)
Subject: re: Chicaggo and Gino
Organization: ANL
Date: Tue, 15 Dec 1992 20:10:35 GMT



In article <1992Dec15.181142.23758@aio.jsc.nasa.gov> you write:
>Howdy from here in Texas,
>
>I will be in Chicago on Friday, December 18, and have been told to try
>"The Original Gino's" pizza.  I was wondering if anyone could give me
>directions from Midway airport and/or suggest any other lunch-type
>establishments.  Thanks for the help.
>
>later,
>
>mgb
>
>E-mail address:  mike@l43jbb.jsc.nasa.gov
>

First of all, my machine bounced the attempt to return mail to you.

I'm not a native but I learned to drive in town. From Midway, take the Stevenson
(I-55) north and exit onto Lake Shore Drive north. Get off of LSD somewhere near
Congress or Monroe by turning left, heading west 2 blocks, and turning right to
travel north on Michigan Avenue. Travel on Michigan about six-eight blocks,
 notice
you're crossing the river, and then count (I believe) six more blocks to
 Ontario.
If you pass the Water Tower, you're two blocks too far north.
Gino's is 1/2 block east of Michigan on Ontario. You can't park right out front,
 so
you'll need to find a garage to park (or an open meter - a rare commodity during
lunch on Friday). Be sure to watch the many 'One Way' signs in the area - the
CPD does.

Other favorites are: Ed Debevic's at Ontario and Wells, 8 blocks west of
 Michigan
Ave. Realisitc 50s/60s atmos. complete with sarcastic service and great food.
Hard Rock Cafe, 1 block east of Ed's on Ontario. ~Avant garde place, decent
 food,
  more of a place to say you've gone than to go to eat.
A-1 Beanery, North Pier Mall, Illinois and Grand. Excellent Mexican-Texican
 cuisine,
  decent prices and the world's *best* red wine sangrias.

Well, hope this helps. Enjoy the Windy City.

p.s. If you could email me any other responses you get, I'd appreciate them. I'm
always looking for new places to go and new ways to get there. thanks

--
Leon Shugrue
shugrue@spatial.eid.anl.gov
From: hdoig@acorn.co.uk (Hazel Doig)
Newsgroups: rec.food.restaurants
Subject: San Francisco restaurant info please
Date: 14 Dec 92 13:36:56 GMT
Organization: Acorn Computers Ltd, Cambridge, England


I'm going to be spending christmas and new year in
San Francisco this year. (My first visit to the USA).
Can anyone recommend some good restaurants that I
could try - both for ordinary everyday meals and 
somewhere a little different, maybe, for christmas
day and hogmanay.

Thanks

Hazel
From: everettts@rcwusr.bp.com
Newsgroups: rec.food.restaurants
Subject: Re: Good Restaurants in St. Louis
Date: 17 Dec 92 13:22:58 -0600
Organization: BP Research, Cleveland, OH (USA)

In article <BzCzK4.GBK@news.cso.uiuc.edu>, casg2653@uxa.cso.uiuc.edu (CAS) writes:
> 
> A friend of mine will be in the St. Louis area in the next couple of weeks 
> and he is interested in any "good" restaurants.  WHat do you suggest?
> He's particularly interested in Chinese Ding-Sang Restaurants.
> Thanks.
> P.S.  PLEASE MAIL ALL RESPONSES TO HIM.  HIS EMAIL ADDRESS IS 
> jchen@symcom.math.uiuc.edu

I'm a custard aficionado and one of the best is Ted Drewes.  Its in St. Louis
proper on Chippewa Road, on old Route 66.

Tim Everett	(everett@rcwcl1.dnet.bp.com)
BP America	(standard disclaimers apply)
Newsgroups: rec.food.restaurants
From: pchang@magnus.acs.ohio-state.edu (Pei-Yuan Chang)
Subject: help: mexican food in columbus, oh
Organization: The Ohio State University
Date: Sat, 19 Dec 1992 00:31:21 GMT

help needed: can anyone who is a fan of mexican food recommends me an excellent
restaurant serving mexican food in columbus, oh.
thanks in advance.
please e-mail me, thanks


  * christine *
Newsgroups: rec.food.restaurants
From: brook@l42bb.jsc.nasa.gov (Mike Brookover))
Subject: Pizza in Chicago
Organization: Lockheed Engineering & Sciences Co.
Date: Tue, 15 Dec 1992 18:11:42 GMT

Howdy from here in Texas,

I will be in Chicago on Friday, December 18, and have been told to try 
"The Original Gino's" pizza.  I was wondering if anyone could give me
directions from Midway airport and/or suggest any other lunch-type
establishments.  Thanks for the help.

later,

mgb

E-mail address:  mike@l43jbb.jsc.nasa.gov
 
Newsgroups: rec.food.restaurants
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Re: Good food in Washington DC
Originator: news@nimaster
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Date: Thu, 17 Dec 1992 00:50:54 GMT

In article <92351.091252U30633@uicvm.uic.edu> <U30633@uicvm.uic.edu> writes:
>Can anyone recommend some good places to go eat in Washington DC?  What
>is Washington known for in terms of cuisine?  I'm not looking for
>anything fancy, just an informal place.

Good ethnic scene in general.  Chinese, Viet, Thai, Iranian.  

Many of the best places are in the 'burbs.  Will you have a car?  What 
area are you going to be staying in?  

A few tips:
Kolbeh (Iranian) at 1645 Wisconsin, NW (upper Georgetown).

The Iranian place across the street from Kolbeh.

Dona Flor (Brazilian) at 44xx Wisconsin, NW (Tenleytown)

The Dancing Crab (Maryland-style crab house) next door to Dona Flor.

These last two are close to the Red Line.                 

Roger
From: fulloa@eniac.seas.upenn.edu (phil s. ulloa)
Newsgroups: rec.food.restaurants
Subject: request: austin places
Date: 18 Dec 92 04:17:13 GMT
Distribution: usa
Organization: University of Pennsylvania


	hi,

	i will be moving to austin, tx next month, and i would like to 
	know if there are any good restaurants there.  if so, i would
	like to know what kind of food they serve.  i like all kinds 
	of food, but the atmosphere is most important.  i mean, food 
	is important, but i don't want the places to be dull.  thanks.

                                   ,,,
                                  (o o)
------------------------------oOO--(_)--OOo------------------------------------
fulloa@eniac.seas                        __         
fulloa@microsupport.sas                 (/__) /_  .   /)   ()_()
fulloa@mail.sas                         /    /  )_(__(__    (_)
fulloa@upenn5.hep
                                         Acme Looniversity '95

Philadelphia is not dull -- it just seems so because it is next to
exciting Camden, New Jersy.
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.sourdough
Subject: Potato Water Starter
Date: 14 Dec 92 19:10:16 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

Just thought I'd share my experiences with you:

I've been playing around trying to make a starter from potato water.
My first two times I failed. I ended up with stuff that smelled really,
really awful (not anything like the distinctive sourdough smell) and
had a weird colored crust over it (kind of a marbled brown). I threw
all of it out.

Now, on my third attempt, the starter turned out ok so I went ahead and
made some bread... not as strong of a sourdough taste as I like, but it's
there! 

The only difference between my first attempts and this one -- I used
a plastic container to mix the potato water and flour in, and left it 
on the counter for 24 hrs. -- the first ones I put in 
the oven with just the oven light on (in a glass container). Perhaps 
my oven light is too hot??

Has anyone else tried making their own starter from potato water??

jibg
-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.sourdough