HDTenEightyP/NetNews huggingface dataset:
From: lgeller@igc.apc.org (Larry Geller)
Newsgroups: rec.food.cooking
Subject: REQUEST: Cherry Tomato Pesto
Date: 20 Dec 92 02:46:00 GMT
Nf-ID: #N:cdp:1450800007:000:242
Nf-From: cdp.UUCP!lgeller    Dec 19 18:46:00 1992


I heard about a recipe for pesto made with cherry tomatoes on NPR 
last week, but didn't hear the source.  Does anyone happen to 
have that (or a similar) recipe?  I'd appreciate a post.  Thanks. 

It sounds intriguing . . .

Cheerz
--Larry
From: barryf@hpfcso.FC.HP.COM (Barry Fowler)
Date: Sat, 19 Dec 1992 01:40:29 GMT
Subject: Re: Is a convection oven worth the cost ??
Organization: HP Colorado Computer Mfg. Operation
Newsgroups: rec.food.cooking

I've owned two houses with Jennaire convection ovens.  I like them and
I like the quality of Jeenaire appliances.  I have found that I do not use
the convection feature all of the time.  It can dry out my food and if I
need to "boil off" moisture, I usually start with the conventional 
setting and finish off with the convection setting.  It does cook much faster
and I need to look out for it.

Some good things just can't be rushed but the option to do so is handy
at times.  All in all, I would buy another.  I like having the "rush option".
Newsgroups: rec.food.cooking
From: jlong@uhunix.uhcc.Hawaii.Edu (John Long)
Subject: Re: What is SUSHI....??
Organization: University of Hawaii
Distribution: usa
Date: Thu, 17 Dec 1992 20:16:56 GMT

In article <1992Dec15.212854.7500@watson.ibm.com> margoli@watson.IBM.com writes:
[ Larry asks me...]
>
>If you don't know what it is, why did you just incorrectly claim in another
>article what it's not?  

To learn a few things. First, I wanted to know how many people think that
sushi is raw fish. Lots do. Second, I wanted to know *why* people think 
that sushi is raw fish. Misunderstanding and prejudice, I rekon. Third, 
Third, I wanted to know if the sushi sold in Hawaii is authentic, or a 
cultural hybrid. It's a hybrid. In Hawaii, there are basicaly two kinds,
'cone' and 'nori', and SPAM is a *much* more common filling than raw fish.

The fascination with things Japanese is fairly recent in Mainland USA, but
in Hawaii, there has been a large Japanese population for a long time.
Almost everybody here eats raw fish, and calls it 'sashimi', but on the 
Mainland, raw fish is a gross-out to many people. So my theory is that when
somebody on the Mainland goes to a sushi bar for the first time, it is 
a very exotic experience, and he/she sees raw fish being served, there is
an association of sushi+raw fish that gets burned into memory, and this
leads to the *incorrect* belief that sushi *is* raw fish, which it is NOT.

Saying that sushi is raw fish is like saying a sandwich is peanut butter. 

Anyway, I admit to using 'bait' to start a discussion. If you were offended, 
I offer half an apology, but no more. The question *did* start an interesting
discussion, and I want to thank everybody who responded. I have been rude.

-longjohn



Newsgroups: rec.food.cooking
From: newman@otto.ycc.yale.edu (Andrew Newman)
Subject: Homemade Sausage
Organization: Yale University
Date: 14 Dec 92 15:36:44 GMT

Greetings,

Despite the shelves and shelves of cookbooks that my local bookstore(s)
stock, there seems to be very little information available on homemade
sausage making.  I've found some recipes but no where near the variety
I was hoping for.  I currently own a meat grinder but no sausage
stuffer tube.  I also have recently found sausage cases at my
supermarket.  I was hoping some knowlegable soul would be kind enough
to share recipes and/or techniques with me and the rest of the net on
this seemingly lost art.


*  ===\  |===|  ===\  *========================================================
*  |       |    |  |  *                 -Andrew Newman                        *
*  |==|    |    |==/  *                  C&IS Systems Technology & Planning   *
*     |    |    |     *                  Yale University                      *
*  \===    |    |     *                  (newman-andy@yale.edu)               *
*---------------------*========================================================
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: Any good decaf tea?
Date: 14 Dec 92 19:28:25 GMT
Organization: University of Colorado, Boulder

In article <1992Dec14.060005.26976@news.duc.auburn.edu>, heimgre@mail.auburn.edu (Gregory A. Heim) writes:
> Anyone know of a good decaf tea?  The few I have tried taste like water
> no matter how stiff I brew it.  The latest was Tetley, I don't remember
> what others.
> Thanks much,
> Greg

You might try Luzianne.  It's not half bad.  Still not as strong as most
black teas are when caffeinated, but drinkable.  I think green tea is lower
in caffeine than black, and it can be made very strong, so you might try
that as well.

Kellie M-S
matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Chocolate truffle recipe/advice want
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Sat, 12 Dec 1992 19:46:00 +0000

Wouldn't it be nice if, someday, the cooking magazines had bulletin boards
where we could d/l their recipes?

Jazzie

>>>MATRIX version  1.20g
Organization: University of Maine System
Date: Wednesday, 16 Dec 1992 12:05:16 EST
From: Jean Kerrigan <KERRIGAN@MAINE.MAINE.EDU>
Newsgroups: rec.food.cooking,
Subject:    LOOKING FOR RECIPE...SHOOFLY PIE

HELLO..MY FIRST TIME POSTING TO THIS GROUP, THO I READ IT AND USE IT ALL THE TI
ME...IF ANYONE HAS A RECIPE FOR "SHOOFLY PIE"(SPELLING?), I WOULD APPRECIATE IT
.  THANKS
Newsgroups: rec.food.cooking
Subject: RECIPE: Hazelnut Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 16 Dec 92 21:08:03 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

     HAZELNUT MUFFINS  
  
Wet Mix - 2 eggs, 3/4 cup yoghurt, 1/2 cup melted butter or margarine,  
          1/2 cup frangelico liqueur*, 1/2 cup sugar  
Dry Mix - 1.1/2 cups flour, 1/2 cup chopped hazelnuts*, 3 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix well.  
Add the dry mix to the wet mix until just combined. Spoon into pans & bake   
for 15-20 mins. Makes 12.  
* Frangelico is a hazelnut liqueur. I believe hazelnuts are also known as   
filberts in the States.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: alison@meaddata.com (Alison MacLellan)
Newsgroups: rec.food.cooking
Subject: Re: Laurie Colwin
Date: 14 Dec 1992 15:19:04 GMT
Organization: Mead Data Central, Dayton OH
NNTP-Posting-Host: catwoman.meaddata.com

In article <1992Dec13.170245.22764@blaze.cs.jhu.edu> julia@rhombus.cs.jhu.edu (Julia Kim) writes:
>I was looking through my December issue of _Gourmet_ when I read this:
>
>It was with great sadness that we learned of the recent death of
>Laurie Colwin, who began writing for _Gourmet_ in 1984...
>
>Does anyone know how she died?  I'm a follower of her writings and was
>upset to learn she had died.  I seem to remember seeing a photo of her
>on a dust jacket, and she didn't look very old (thirty, fortyish).
>
>Julia 

Here is an obit from Newsweek November 9, 1992

   Writer  Laurie Colwin,  48; of a heart attack, in New York City, Oct. 24.
Colwin's novels ("Happy All the Time," "Family Happiness") and stories often
chronicled the cheerful lives and romantic dilemmas of upper-middle-class New
Yorkers.  Also a columnist for Gourmet magazine, she delighted in the sensuous
details of her fictional characters' domestic lives, including their elegant
clothes, cozy apartments -- and delicious meals.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Newsgroups: rec.food.cooking
From: altopowa@yoyo.cc.monash.edu.au (Kellie Flanagan)
Subject: REQUEST: smoked meat
Organization: Monash University General Access Unix
X-Newsreader: TIN [version 1.1 PL8]
Date: Thu, 17 Dec 1992 01:40:16 GMT


-- 
Love and powa,

Kellie

Newsgroups: rec.food.cooking
From: "eric decker" <eric.decker@canrem.com>
Subject: butcher block sanitizing
Reply-To: "eric decker" <eric.decker@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 13 Dec 92 01:01:05 EST

to: chiester@ccat.sas.upenn.edu


SUBJECT: butcher block sanitizing question
RE: Message <chiester-111292155041@jacka.sas.upenn.edu> in rec.food.cooking
    from chiester@ccat.sas.upenn.edu to ALL

            -----------------------------------------------

CH   Newsgroup: rec.food.cooking
    Message-ID: <chiester-111292155041@jacka.sas.upenn.edu>
       Subject: butcher block sanitizing question

CH I just bought a butcher block from a restaurant that went bankrupt.  The
   thing is dirty and I need some information on sanitizing it.  I have

  Best thing is take 1/2 to 1" off the top .... till you get down to
SOLID dry wood.   I assume this is the type about 12" in depth. This
wood removal is best done with a power planer ...  work to the centre
from the edges ... never centre to outside.

  Sand it with increasing smoother grits, vacuum out ALL dust, oil the
fresh top down with mineral oil and wipe clean. The secret to using
wood cutting boards is slosh water over it before cutting meats. Clean
and wipe dry immediately after using it and you'll not have a problem.
 I throw a slosh of bleach on mine whenever it accumulates a bit of
odor. I let it sit for a few minutes and flush thoroughly. Wipe dry and
let stand for at least 2 hrs before usage.

   I've been using this exact procedure for 15 years. A very healthy
family is the result no more mo less.


   already cleaned it with Murphy's Oil Soap.  I don't plan on ever cutting
   anything directly on the wood, but I would still like to get it clean so
   that I can use it the way I use any other counter top.  I am considering

   To use it in any way except as a footrest you'd need to be sure any
wood containing protein is removed.

   sanding it and refinishing it.  Any ideas, advice, etc.??

  I hope something I typed will help.

Any other questions .... Email me.

  Happy Holidays

Eric
---
  PMDBM  V1.75 #14  Pearls; the things pigs eat for breakfast.
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
Subject: RECIPE: Heavenly Maple Syrup Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 03:49:50 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      HEAVENLY MAPLE SYRUP MUFFINS  
  
1/4 cup margarine, 1/2 cup sugar, 1 tsp salt, 1.1/4 cup flour, 1/2 cup milk  
2 tsp baking powder, 3/4 cup rolled oats, 1/2 cup maple syrup  
Glaze: 1 Tbsp butter, 1/2 cup icing sugar, 1 Tbsp maple syrup  
  
Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar & salt. 
Add dry ingredients & blend with pastry cutter until crumbly. Mix in oats.   
Blend milk & syrup together & pour over dry ingredients stirring only until   
just combined. Bake for 20 mins or until cooked. Spread glaze over when   
slightly cooled. Makes 8 large muffins.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: The nays have it
Organization: Taronga Park BBS
Date: Sat, 12 Dec 1992 17:25:49 GMT

The Straw Poll ends and we end up with 71 Nos and 23 Yeses. 

It also seems that creating a new group will have questionable
impact and since I never thought that was a good idea to begin
with, I'm not going to propose anything along that lines, either.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: Are Muffins the Quiche of the 90's???
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Thu, 17 Dec 1992 17:46:59 GMT

I know that for MY family, we prefer to have muffins almost as frequently
as we have pizza - at least once a week.  We don't always HAVE them that
often - just that is our preference.

I have already tried a couple of variations and caused great
delight at home - the vanilla muffins recipe posted here recently were
simply magnificent.
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
Newsgroups: rec.food.cooking
From: margoli@watson.ibm.com (Larry Margolis)
Subject: What is sushi?  (Was: Re: need a dessert to follow sushi)
Date: Tue, 15 Dec 1992 21:25:03 GMT
News-Software: IBM OS/2 PM RN (NR/2) v0.16f by O. Vishnepolsky and R. Rogers
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

In <15DEC199202543275@nssdc.gsfc.nasa.gov> rusty@nssdc.gsfc.nasa.gov (Kenneth Hall) writes:
>In article <1992Dec14.233645.19740@news.Hawaii.Edu>, jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes...
>>
>>BTW, why do so many people in the USA believe that sushi is _raw_fish_?
>>Sushi is *not* raw fish! Sashimi is raw fish. Please refer to bait in
>>another article in this ng.
>
>Alot of people in the states view sushi as raw fish because they feel
>that the cooking of food requires the application of heat within the
>process.  These people do not realize that sushi is cooked but is
>cooked by the application of acidic liquid like citric juices which
>denature the protiens iistead of denaturing the protiens via heat.

Actually, a lot of people in the USA view sushi as raw fish because that's
what it is.  Sushi *originated* as a way of preserving _funa_ (crucian, a
kind of carp).  The fish was salted, then allowed to mature on a bed of
vinegared rice, after which the rice was discarded.  Before long, the
vinegared rice came to be eaten with the fish, and many different ways
of serving them evolved.  Today, sushi refers to a number of different
dishes made with vinegared rice, e.g., nigiri-zushi (fingers of rice with
something on top) or maki-zushi (rolled up inside a sheet of seaweed).
The topping can be a variety of things, with the most common being some kind
of raw fish.

While it's true that in something like ceviche the raw seafood is "cooked"
by sitting in the lime juice overnight, I don't think that the same can be
said for a piece of raw fish laid on a finger of vinegared rice and them
immediately gobbled down by an appreciative sushi-lover.

(Sashimi is also raw fish, but without the vinegared rice.)
--
Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
Organization: Doctoral student, Psychology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 14 Dec 1992 16:58:25 -0500 
From: "Marcie A. Wallace" <mw0o+@andrew.cmu.edu>
Subject: *inexpensive* espresso maker wanted


A friend of mine has decided that he wants to get an espresso/cappuccino
maker.  Because he drinks coffee a few times a month, and espresso even
less often, he would like recommendations for *inexpensive*
espresso/cappuccino maker.  The emphasis here is on low price.  He
doesn't want one that is so cheaply made it falls apart the first time
he uses it and he is not a coffee connoiseur, so I don't want to start a
Krups vs Braun war.  All I want to know is: can I get one for under $60
that produces palatable coffee and won't fall apart?

I have seen two models of Maxim(?) advertised; one for $49.99 and one
for $59.99.  Also, J.C.Penney has one advertised this week for $49.99. 
I think the name is two words and begins with Taylor, but the picture is
so small it's tough to tell.

Thanks!
Marcie
Carnegie Mellon U.
Pittsburgh, PA

Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: REQUEST: Killer beef barley soup recipe
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Thu, 17 Dec 1992 17:32:33 GMT


I am in search of a tried and true , truely amazing beef barley soup
recipe.  Amazingly enough, recently at a cafeteria I had some that almost
put me in orbit - thick broth, large chunks of beef, lots of barley,
carrots, potatoes, etc.

Any good pointers here?  Even if you can just point me to a cookbook that
YOU HAVE USED to make great beef barley soup, let me know.
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 18 Dec 92 16:58:41 GMT
Distribution: usa
Organization: Bell-Northern Research, Ottawa, Canada

In article <1992Dec17.000808.12435@i88.isc.com>, dye@i88.isc.com (Ken R. Dye ) writes:
|> In article <1992Dec15.151609.1392@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
|> >In article <BLZLAGA@taronga.com>, peter@taronga.com (Peter da Silva) writes:
|> >> In article <L9ZLJY6@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
|> >> >Try a tuna-twinkee souffle casserole instead.
|> >> 
|> >> Chocolate-coated blackened redfish.
|> > 
|> >With a side dish of brussel sprouts in marshmallow sauce.
|> 
|> Followed by Coffee with tablespoon of Peanut Butter added.
|> 
|> --Ken
|> -- 
|> Ken R. Dye				an optimist is a guy		 |
|> Interactive Systems Corp., Chicago	that has never had		 | 
|> (800) LAI-UNIX x341			much experience			 |
|> dye@i88.isc.comm						archy	 |


How about Kraft dinner with a big dollop of cherry pie filling mixed in?
Some friends of mine from high school swore that this was a sure cure for
a hangover... perhaps the sight was enough to make one vomit, and 
thereafter feel better.
-- 
-------------------------------------------------------------------------
Cynthia Sanoy                    |   #include <std/disclaimer>
Dept 0367, DCR Development       |
Prism Systems Inc                |  "A train of thought was passing by
132 East Drive,                  |   I caught it
Brampton, Ontario                |   And spent the day
L6T 3T9                          |   In wond'rous reverie..."
CANADA                           |       CAS - Sept 4/87
PHONE (416) 452-4923             |
FAX   (416) 452-3342             |
-------------------------------------------------------------------------
From: patcush@student.ecok.ecu (Cusher Patrick)
Newsgroups: rec.food.cooking
Subject: WANTED: Spaghetti Recipes
Date: 11 Dec 92 19:29:25 GMT
Organization: East Central University, Ada, Oklahoma
X-Newsreader: Tin 1.1 PL4


I'm in the process of collecting spaghetti recipes for a small pasta cookbook
I'm compiling...If anyone would like to contribute their recipes, I'll be
more than happy to give credit in the book...I'll accept email or otherwise... 

Thanks in advance...

Pat Cusher  (patcush@student.ecok.edu)
(Warning: This account goes offline around Dec. 22...)

FidoNet E-Mail:    Pat Cusher 1:19/136
                  ( This one doesn't
Newsgroups: rec.food.cooking
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: butcher block sanitizing question
Organization: North Carolina State University
Date: Fri, 11 Dec 1992 23:20:55 GMT

chiester@ccat.sas.upenn.edu (Chris Hiester) writes:

>I just bought a butcher block from a restaurant that went bankrupt.  The
>thing is dirty and I need some information on sanitizing it.  I have
>already cleaned it with Murphy's Oil Soap.  I don't plan on ever cutting
>anything directly on the wood, but I would still like to get it clean so
>that I can use it the way I use any other counter top.  I am considering
>sanding it and refinishing it.  Any ideas, advice, etc.??

>Chris Hiester
Sanding it couldn't hurt.  The standard methods of treating butcher block
are a) spreading kosher salt all over it, sprinkling that until damp and
then scrubbing  then (or instead) b) wipe off and then wash down with a 1
in 9 bleach solution.  After the bleach smell volatilizes saturate with
mineral oil.
From: 6310550@LMSC5.IS.LMSC.LOCKHEED.COM
Newsgroups: rec.food.cooking
Subject: Nets Funniest Kitchen Disasters
Date: 17 Dec 92 23:11:34 GMT
Organization: Lockheed Missiles & Space Company, Inc.


Ok, here's one that took me YEARS to live down.  I had just gotten
married (at the ripe ole age or 18...) and had never made coffee
before & my in-laws were coming to stay with us for a month (from
India).  They had just gotten off a very long flight & asked me to
make some coffee.  I was not a coffee drinker & had never made it
in my life.  Guess it would have helped if I had read the directions
for how much coffee grounds to add.  Anyway I put about 1 scoop in
for 12 cups!  It looked like dirty water, so I got out the old jar
of instant coffee & decided to add enough until it 'looked right'.
About 3/4 of a 16 oz jar later, I served my guests.  From the looks
on their faces and the coffee they spit out I found out I really
blew it !  Then to 'help' me out, my X-MIL decided to run the dishwasher
but she added the liquid dishwashing soap.  We came home to a nice
pile of suds everywhere....

Deb :)
Newsgroups: rec.food.cooking,sci.med
From: sloan@cis.uab.edu (Kenneth Sloan)
Subject: Re: Aluminium and Alzheimers
Organization: CIS, University of Alabama at Birmingham
Date: Tue, 15 Dec 1992 06:05:11 GMT

In article <1992Dec15.033346.11468@magnus.acs.ohio-state.edu> cpaulse@magnus.acs.ohio-state.edu (Chris D Paulse) writes:
>For years I've been using an aluminium expresso maker.  Last night a friend
>asked why I'm not worried about using it since there is a direct correlation
>between Alzheimers desease and the amount of aluminium in your brain.
>Should I be worried?

No.

  What about aluminium cans used for drinks, etc?

No.

The latest word is that the aluminum found in the brain tissue of
Alzheimer's patients is associated with contaminants in materials
used to process the tissue.  The aluminum cannot be demonstrated in
unstained tangles, and *is* present in non-Alzheimer's tissue.

Source: (hazy memory of) this year's Neurosciences meeting, or a recent
Science report, or both...




-- 
Kenneth Sloan                   Computer and Information Sciences
sloan@cis.uab.edu               University of Alabama at Birmingham
(205) 934-2213                  115A Campbell Hall, UAB Station 
(205) 934-5473 FAX              Birmingham, AL 35294-1170
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Alcohol in cooking, help
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Sat, 19 Dec 1992 00:35:42 GMT

In article <1992Dec18.205955.14816@viewlogic.com> brad@buck.viewlogic.com (Bradford Kellogg) writes:
>
>Keep in mind that anything you cook will evaporate the alcohol. 

Please, folks.  This is a common myth.  In almost all cooking, a
significant percentage of the alcohol remains, even after prolonged
cooking (typically between 35 and 85%).  This has been tested and
verified.

--
Michelle Dick
artemis@netcom.com