HDTenEightyP/NetNews huggingface dataset:
From: therese@garnet.berkeley.edu
Newsgroups: rec.food.veg
Subject: Results of Poll
Date: 21 Jan 93 18:44:04 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: garnet.berkeley.edu

Here are the results of my theory and poll. For those of you who weren't
tuned in the first time, my theory was that people who are forced to eat
vegetables as kids will be more likely to enjoy eating them as adults, while
those who were not forced would be less likely to eat veggies as adults.
This theory was based on the fact that I and several people that I know were
forced to eat vegetables and now like them, while my husband and a few others
were not forced to eat them and still won't.  

The polls are now closed (classes have started and I have to get back to
work!) and it looks like my original sample was not representative.  In
other words, my theory has gone down in flames.  There were equal numbers
of people who fit my theory (22 respondents) and who didn't fit it (22
respondents).  In addition, there were at least sixteen people who didn't
fit into either category.  Among these were  three people who were forced
to eat *meat* not veggies, five people who always loved vegetables, and
one person from a family of six (forgot her name) that thinks it's genetic
since half of the kids in her family were forced and half weren't, and the
distribution of pickiness is the same in both sets.  In addition, several
people said that the reason they didn't like vegetables when growing up
was that their mothers cooked them to death and they tasted horrible.  
Come to think of it, I started liking vegetables when my older sister taught
my mom not to over-cook them....

Thanks very much to all that responded!  It was fun!

Therese
Newsgroups: rec.food.veg
From: Janet_Wilson@mindlink.bc.ca (Janet Wilson)
Subject: Re: reply to HI!
Organization: MIND LINK! - British Columbia, Canada
Date: Fri, 22 Jan 1993 20:44:07 GMT

Hi, and good on ya for upping the vegetarian quotient in your diet!
I too come from a rural (read yum!) background and have been moving more and
more toward vegetarianism since my Dad gave me "Diet for a Small Planet" when
I was 12. It really made sense...conserving the world's resources and feeding
everyone. Animal rights concerns and health concerns came later.
Good cookbooks are put out by Madhur Jaffrey...I find her very flavourful
Easter cookery gives me so much taste satisfaction that I don't long for pot
roast...

Newsgroups: rec.food.veg
From: red_trek@drycas.club.cc.cmu.edu
Newsgroups: rec.food.veg
Subject: Hummus
Date: 24 Jan 93 11:25:02 -0500
Organization: Carnegie Mellon Computer Club

HUMMUS

1 1/2 cups raw chick peas (soaked overnight in 6 cups water
        cook for 1 1/2 hour; drain) OR 3 cups canned chick peas
3 medium cloves garlic
1 1/2 teaspoon salt
2 medium lemons, juiced
3/4 cup tahini (seasme butter)
1/4 cup chopped parsley (packed)
1/4 cup chopped scallions

Put all ingredients, except tahini, in blender or food processor.
Blend, adding water as needed, to form a thick paste.  Put
blended mixture in a bowl, stir in tahini.  Chill.  Serve as a
sandwhich filling or dip.
From: jameslo@tekig1.PEN.TEK.COM (James L Long)
Newsgroups: rec.food.veg
Subject: Re: Portland Veg and Veg-Friendly Restaurants
Date: 22 Jan 93 01:39:28 GMT
Distribution: na
Organization: Tektronix, Inc., Beaverton,  OR.

In article <1jmna5$g1t@agate.berkeley.edu> therese@garnet.berkeley.edu writes:
>Hi!  My trip to Portland was fun - and here's a compiled list of veggie and 
>veg-friendly restaurants in Portland, Oregon.  I can personally recommend 
>Old Wives' Tales (especially if you have kids, they have a playroom there), 
>India House, and the McMenamin's pubs (especially the Ram's Head)!  Baba 
>Roots had good veggie sushi.
> 

I second your recommendations.  

> 
>PUBS
> 
>McMenamin's Pubs - all over the place - Great beer and vege 
>  burgers!  They have other vegetarian selections at times. 

The McMenamin's in Beaverton on Cedar Hills and Jenkins always has
great vegetarian selections, including Spicy Tofu Burrito, Pasta
with Black Beans, Salsa and Peanuts, and Paul's Famous Stirfry. And
to top it off the entire Pub is non-smoking!

On your next trip up check out Marco's, off Multnomah Blvd in
SW Portland.  I'd rate Marco's in the top 3 vege-restaurants in
town.  And don't forget Taco Time for Fast Food. Their vege-burrito
of beans, rice, lettuce, tomato, olives, sunflower seeds, cheese
and sour cream on a whole-wheat tortilla beats the hell out of
Taco Bell.


--
US Mail: James Long, Tektronix, Inc.
         Box 500  MS 39-300, Beaverton OR  97077
Phone:   (503)627-6083
Newsgroups: rec.food.veg
From: ph@pencom.com (Patrick Hester)
Subject: Re: pasta makers [and sauce query]
Reply-To: ph@pencom.com
Organization: Pencom Systems Incorporated
Distribution: na
Date: Thu, 21 Jan 1993 19:46:35 GMT

In article <1993Jan20.083540.2963@drycas.club.cc.cmu.edu>  
red_trek@drycas.club.cc.cmu.edu writes:
> 
> PS Any one have ideas for vegan pasta sauces OTHER than red sauce?
> I'm looking espcially for RECIPES!
> 

These are quick and tasty.

ONE:

Chop up several cloves of garlic and brown in some olive oil.
Meanwhile cook your pasta. (I like shells best for this)
About 5 minutes before the pasta is done throw some
broccoli in the water with it.
Meanwhile, before the garlic burns, throw in some chopped red pepper.
drain the pasta/broccoli and mix in the garlic/oil/pepper.
Lactos may add parmesan cheese, vegans use whatever substitute
you prefer (or no)

Goes great with stuffed eggplant or zucchini or tomato.

TWO:

chop up several cloves of garlic and brown in some olive oil.
(wow! deja vu!)
throw in some sliced mushrooms. The thinner they are sliced, the
better. cook until the mushrooms start to shrink and release their
juices. Add some white wine and basil and simmer a little.
Tastes best over spinach pasta.
Serve with a sundried tomato/alfalfa sprout/artichoke salad.

THREE:

Grind up several dead animals and simmer in a pot of Franco-American
beef gravy...
oops...
never mind.

--
Patrick Hester   ph@pencom.com   (212) 513-7777   NeXT Mail OK   =8(\/\)
From: lisa@zeppelin.llnl.gov (Lisa Corsetti)
Newsgroups: rec.food.veg
Subject: Re: Tofu
Date: 28 Jan 93 22:18:34 GMT
Reply-To: lisa@zeppelin.llnl.gov (Lisa Corsetti)
Organization: Climate Model Intercomparison Group, LLNL

In article <1k4irjINNnds@life.ai.mit.edu> jaj@hal.gnu.ai.mit.edu (Jill A. Johnson) writes:
>
>Second, I went grocery shopping yesterday.  I bought 2 hunks of tofu and
>managed to ruin them both.  I attempted to make tacos out of one, they looked
>awful and tasted  worse.  The other one, I attempted to make a hot dish out 
>of, well that also loooked horrible and tasted even worse than the tacos.  I 
>guess I'm just not much of a soybean person.  I'm not sure it was possible for
>anything to taste worse than those tacos..but it did.  I guess I'll have to 
>try to find some TVP somewhere.  Hopefully that will work out better.
>
>Jill

Jill,

There are probably lots of tastier recipes with tofu than my
current favorite, but I thought I would share it anyway.  First,
I try to get as much water out of the tofu that I can.  Freezing
and thawing works rather well.  Then, I mix about a half to three
quarters of a cup of bulgar wheat, and some spices: garlic and 
cajun seasoning. Next add like a half a cup of teriyaki 
sauce.  With a potato masher, I mash the tofu and all ingredients
really well and make sure everything is well mixed.  Then, I
microwave in a covered container on high for 10 minutes.
Then, refrigerate the final product to use in salads, or eat
plain.  It's different, but really has a nice flavor.

                                             Lisa
-----------------------------------------------------------------------------.
|  "There's no beginning, no ending. There's just infinite                    |
|   passion of life."                                                         |
`-----------------------------------------------------------------------------'
From: cecchinr@gehrig.cs.rpi.edu (Ron Cecchini)
Newsgroups: rec.food.veg
Subject: Re: Hidden Fat In Packaged Foods
Date: 25 Jan 93 15:35:41 GMT
Distribution: world,local
Organization: Rensselaer Polytechnic Institute, Troy, NY

In article <35761@rnd.GBA.NYU.EDU> sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

[Shankar's hotdog legalese deleted]

Look, Shankar, I'm not trying to be rude, but this is getting out of
hand.  I cannot think of a *particular* brandname, but I have *definitely*
seen "96%" fat free products being sold that had well over 60% of their calories
coming from fat.  In your research, "go over" to the hotdog/sausage/meat
section, and look at every single label!  You'll see...

Ron
Newsgroups: rec.food.veg
From: Janet_Wilson@mindlink.bc.ca (Janet Wilson)
Subject: Re: Canola Oil
Organization: MIND LINK! - British Columbia, Canada
Date: Thu, 28 Jan 1993 22:35:51 GMT

Hi, it is made from the seeds of the Canola plant, also called rapeseed.
From: hahn@het.brown.edu (Stephen Hahn)
Newsgroups: rec.food.veg
Subject: Re: "The miracle of fasting" by Paul C. Bra
Date: 25 Jan 1993 20:22:23 GMT
Organization: (No comment.)
Distribution: world
Reply-To: hahn@het.brown.edu
NNTP-Posting-Host: pion.het.brown.edu

   Actually, there's a company in Cambridge, Ontario which sells industrial
   purifiers, which achieve a purity of 99.99999% (maybe a couple of more nines there),
   which is so pure as to be toxic.  I'll try and get a company name for you, but
   I read this in an entrepreneurial magazine for the Waterloo Region a couple of
   years ago.  (Magazine title also escapes me.  (I suspect that this posting looks
   pretty weakly documented as a consequence of my poor memory. :) ))

   Steve

--------------------------- 
   Stephen Hahn	             |  This space  |
   Department of Physics     |   for rent   |
   Brown University          [Stephen_Hahn@Brown.edu]
   Providence, RI            (02912-1843)
--------------------------- 

Xref: sparky rec.food.veg:12583 misc.health.alternative:717 sci.med.nutrition:2036
From: jil@uts.uucp (Jamie Lubin)
Newsgroups: rec.food.veg,misc.health.alternative,sci.med.nutrition
Subject: Re: Water, vitamin E toxicity, etc.
Date: 26 Jan 93 15:23:59 GMT
Reply-To: jil@donuts0.bellcore.com
Organization: Bellcore, Piscataway, NJ

In article <BETSYS.93Jan25140013@ra.cs.umb.edu> betsys@cs.umb.edu (Elizabeth Schwartz) writes:
>In article <zxmkr08.727457933@studserv> zxmkr08@studserv.zdv.uni-tuebingen.de (Cornelius Krasel) writes:
>
>
>>>soft drinks, etc. i.e. nothing but water (he recommends distilled water)
>
>>I think your guts would not survive this. Consuming greater amounts of
>>distilled water is toxic, as it damages your intestine.
>
>I'd like to see anyone here come up with ANY reference, scientific,
>popular, or even tabloid, that claims that H2O is toxic. The human
>body is something over 80% water. Distilled water is water with some
>of the heavier impurities removed.
>
>  **  WATER IS NOT TOXIC. **
>
>If someone is prepared to supply me with distilled water I am prepared
>to live on it (I pay almost a dollar a gallon for spring water now,
>because Cambridge MA water is moderately polluted, so free distilled
>water would suit me fine)

I won't supply you with it, but if you're in Northern NJ, I'd be glad to
share some of my distilled water with you ( $1.10/ gal & have been using it
since ~ 1977).  I've also been cosuming "toxic" levels (> 800 I.U.) of vitamin E
over the same period of time & I don't know what's keeping me alive :-)  Must
be the distilled water :-)
From: trish.rucker@ehbbs.gwinnett.com (Trish Rucker) 
Newsgroups: rec.food.veg
Subject: Vegetarian Cookbooks
Date: 27 Jan 93 04:54:00 GMT
Distribution: world
Organization: Ed Hopper's BBS - Berkeley Lake, GA - 404-446-9462
Reply-To: trish.rucker@ehbbs.gwinnett.com (Trish Rucker) 

To: behrle@bumetb.bu.edu (Jeremy M. Behrle)
From: trish.rucker@ehbbs.gwinnett.com

Without getting up from the computer to check ... here are a few:

SUNDAYS AT MOOSEWOOD
ROSE ELLIOTT'S VEGETARIAN COOKING AROUND THE WORLD
RECIPES FOR A SMALL PLANET
Shulman's THE VEGETARIAN FEAST
VEGETARIAN BARBEQUE

Overall, the best I've found are anything in the MOOSEWOOD series ...
and anything by Rose Elliott or Martha Rose Shulman.   Hope that helps!
---
 . SLMR 2.1a #5373 . Love me, love my cat.
                      
----
+-----------------------------------------------------------------------+
|       Ed Hopper's BBS - ehbbs.gwinnett.com - Atlanta, Georgia         |
|  USR/HST: 404-446-9462                  V.32bis: 404-446-9465         |
+-----------------------------------------------------------------------+
From: barman@hatteras.cs.unc.edu (Dilip Barman)
Newsgroups: rec.food.veg
Subject: Song by CONSOLIDATED (was Re: "MANLY" food ***)
Date: 27 Jan 93 05:01:44 GMT
	<1jporjINNq85@cbl.umd.edu> <7471@m1.cs.man.ac.uk>
Organization: UNC Department of Computer Science
NNTP-Posting-Host: hatteras.cs.unc.edu
In-reply-to: bosman@vtx.ma.man.ac.uk's message of 26 Jan 93 18:41:42 GMT



Yes, I think that song is by Consolidated.  Does anybody know much about
this group?  I sampled one (or two?) of their CDs.  It does seem like they
are into vegetarianism/animal rights, and the song by them I heard
on the radio refers to "The Sexual Politics of Meat".  But from my quick
listen to the CD, I couldn't tell if they were also into things like
"white power" or if they were combatting such fascist ideas.

      Dilip
--
  Dilip Barman
  Dept. of Computer Science:		Home:			
  University of North Carolina		5129 Oakbrook Drive
  Sitterson Hall 365, CB 3175		Durham, North Carolina 27713-8005
  Chapel Hill, North Carolina 27599	(919)493-6661
  (919)962-1821, fax 962-1799
Newsgroups: rec.food.recipes
From: evad@fnalp.fnal.gov (The Living are just the Dead on holiday--from Dr. Who)
Subject: REQUEST: RIce pudding recipe
Status: RO
Apparently-To: rec-food-recipes@linac.fnal.gov
News-Software: VAX/VMS VNEWS 1.4-a4  
Reply-To: evad@fnalp.fnal.gov
Organization: Fermilab - CDF
Distribution:  world
Date: Fri, 22 Jan 1993 18:56:20 GMT

I am looking for a rice pudding recipe. I want one that
will give a good creamy custard. Most recipes I have tried give
a rather dry rice pudding. 
				Thanks dave

Newsgroups: rec.food.recipes
From: ujak@sunyit.sunyit.edu (Jim Kulak)
Subject: Looking for Raisin Pie Recipe
Status: RO
Apparently-To: uunet!rec-food-recipes
Organization: State University of New York -- Institute of Technology
Date: Wed, 20 Jan 1993 17:34:02 GMT

  Hi!  My grandfather made a strange request a few days ago.  He asked
if we could have a raisin pie for desert on night.  Well, no one in my
family had ever heard of such a thing and neither did the local baker.
Does anyone out there know of such a recipe?

Newsgroups: rec.food.recipes
From: martimer@wpi.WPI.EDU (Jonathan P Sawitsky)
Subject: Re: Zucchini
Status: RO
Organization: Worcester Polytechnic Institute
Date: Fri, 22 Jan 93 20:04:45 -0500

>S >   I've got a zuchinni bush (or courgette) and so I've got
>S >lots and lots of zuchinnis Apart from boiling them, how
>S >can I cook them ? 
okay...this is really simple, and it is great...
take five or so large fresh tomatoes, chop them coarsely, and throw them
in a large sauce pot. With the heat on medium, add five to seven coarsley
chopped medium zuchini. Let that stew for a short while. While it is
stewing, chop a red bell pepper, and a green one,chop a medium onion, a
couple of cloves of chopped and mashed garlic, 1/8 cup each fresh parsley
and basil, if not then use dried, but be sure to taste as you season. Throw
this in the pot as well, along with some fresh ground pepper, and salt...to
all of this add a medium can of tomato paste. Allow all of this to simmer
until the zuchini is soft. Then, just ladle over a little pasta.
Jonathan Sawitsky
martimer@wpi.wpi.edu

Newsgroups: rec.food.recipes
From: hellmann@cs.scarolina.edu (Doug Hellmann)
Subject: Re: REQUEST: P E R O G I E S
Status: RO
Apparently-To: rec-food-recipes@mcnc.org
Organization: USC  Department of Computer Science
Date: 22 Jan 93 19:17:27 GMT

trmakuu@uta.fi (Marjo Kuusto) writes:


>Anyone know how to make Perogies in the
>right and traditional way?  I only know
>that there's potatoes and cheese inside.
>Where do they come from originally, by the way?
>I've had some in Canada but I guess they come
>from Ukraine or something.


This is my Grandmother's recipe, and I've eaten many dozens of Pierogi
from it.  My personal favorite is the cheese filling, but I'll also
include the sauerkraut filling.  By the way, these come from Poland.

2 cups all purpose flour
2 eggs
1/2 tsp salt
1/3 cup water

Mound flour on bread board with a well in the center.  Drop eggs and
salt into well.  Ad water, working from center to outside of mound, mix
flour into liquid in center with one hand and keep dough mounded with
the other. Knead until well mixed and firm.  Cover dough with a warm
bowl and let rest 10 minutes.  
Divide dough into halves.  Roll out 1/2 dough on floured surface as thin
as possible.  If it gets too thick, it turns noodle-like and they are no
good.  Cut 3 inch rounds with biscuit cutter or bowl mouth. Place
filling a little to one side of center.  Moisten edges with water fold
over and pinch edges together.  Be sure they are sealed well or all the
filling will leak out.  Drop pierogi into boiling water.  Cook gently
3-5 minutes, or until they float.  Lift out of water with perforated
spoon, and drop them into a frying pan with butter or margarine.  Fry
until golden.
This recipe yields only about a dozen.  I always double or triple it.
If I'm going to go thru the trouble of making them, I'm going to freeze
some too.  If you want to freeze them, make sure you boil them first,
then rub margarine on them so they don't stick together in the freezer.
Then thaw in the microwave and drop them in the frying pan.

Cheese filling:
1 tub DRY curd cottage cheese (ricotta will also work)
chives
1 tsp lemon juice
1 egg
1 Tbsp sugar (to taste)
1/2 tsp vanilla extract

Mix.

Sauerkraut and mushroom filling:
2 1/2 cups sauerkraut
Boiling Water
1/2 cup chopped onoin
4 oz. mushrooms, sliced
1/4 tsp pepper
1 hard boiled egg, chopped
2 Tbsp sour cream

Cook sauerkraut about 20 mins in saucepan.  In frying pan, sautee onion
and mushrooms in butter.  Stir in sauerkraut and pepper.  Fry until
sauerkraut is golden.  Add chopped egg and sour cream.  Mix.

MMMMMmmmmmmm.......

I have more filling recipes-let me know if you want to try others.

-Samantha

>Thanks in advance!



>-- 
>***************************************************************
>Marjo Kuusto               My memory is muddy
>trmakuu@uta.fi             What's this river that I'm in?
>******************************** - The Tragically Hip - *******

Newsgroups: rec.food.recipes
From: borowsky@CS.UCLA.EDU (Elizabeth Borowsky)
Subject: REQUEST: Devil's food cake
Status: RO
Organization: Taronga Park BBS
Date: Fri, 22 Jan 93 10:07:20 -0800


I'm looking for a recipe for a dark chocolate, moist, rich,
light devil's food cake.  If anyone has a good one I'd 
appreciate it.  You can either post them or mail directly
to me.

Thanks --Liz Borowsky (borowsky@cs.ucla.edu)

Newsgroups: rec.food.recipes
From: julliet@wpi.WPI.EDU (Julie Marguerite Turner)
Subject: REQUEST - Crab Rangoons
Status: RO
Organization: Taronga Park BBS
Date: Fri, 22 Jan 93 11:46:03 -0500


	I'm not sure I spelled it right but I'm looking for a Chineese
appitizer called Crab Rangoons.  There is basically crabmeat and sourcream
wrapped in a wonton and fried, but I'm not sure if there is other things in
it.  If anyone has a recipe I would really appreciate having a copy.

					Thanks A Lot!!

Newsgroups: rec.food.recipes
From: davidc@Newbridge.COM (David Coomber)
Subject: REQUEST: Death by Chocolate Cheesecake
Status: RO
Apparently-To: <rec-food-recipes@uunet.uu.net>
Organization: Newbridge Networks Corporation
Distribution: na
Date: Fri, 22 Jan 1993 21:54:38 GMT

I have seen several different chocolate cake based "Death" recipes.
Does anyone have one based on a chocolate cheesecake?  It would
be greatly appreciated.

Thanks in advance,

Dave

____________

davidc@newbridge.com


Newsgroups: rec.food.recipes
From: Lydia Uribe <uribe@jarthur.Claremont.EDU>
Subject: PORK: Posole MAIN MEXICAN
Status: RO
Cc: Soprano <uribe@jarthur.Claremont.EDU>
Organization: Taronga Park BBS
Date: Tue, 26 Jan 93 10:49:59 PST
X-Mailer: ELM [version 2.3 PL11]

In article <U6DNDF9@taronga.com> benson@rtc.atk.com (Jason "Jake" Benson)
writes:

>I'm looking for a pozole recipe, but haven't been able to find one in 
>English. Can anyone help me out? Thank you in advance!

This is my mother's recipe (Mom's a native New Mexican, and I think she got
the recipe from *her* mother....).

                                 Posole

1 lb pork neck bones
2 cups chicken broth
1/2 cup chopped onion
3-4 cloves garlic
3 lb pork shoulder butt, cut in 1-inch cubes
6oz dried California chiles (about 12 pods) OR 6 tbsp chili powder
2 cups white hominy
salt & pepper

1.  Cook bones in chicken broth with onion and garlic for about 2 hours.
    Cut meat from bones and return meat to kettle.  Add pork cubes and
    cook for 45 minutes.

2.  Remove seeds and veins from dried chiles.  Soak chiles in boiling
    water for about 20 minutes.  Drain and puree in blender or rub
    through a sieve.

3.  At end of 45 minutes, test to see if pork is done; continue cooking
    if pork cubes are not tender.

4.  Add pureed chiles and hominy.  Season to taste with salt and pepper.


Enjoy!

					Lydia

"You're more than beginning -- you're learning to fly;
 You feel like you're falling, but it passes in time...."
			"From Me to You", Janis Ian
+---------------------------------------------------------------------------+
| Soprano (Lydia M. Uribe)                      uribe@jarthur.claremont.edu |
| Claremont, CA                                  uribe@hmcvax.claremont.edu |
|           Cats, quilts and diving -- what more could anyone ask?          |
+---------------------------------------------------------------------------+

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST: Spanish Cream
Organization: Taronga Park BBS
Date: Mon, 25 Jan 93 9:55:03 CST
X-Mailer: ELM [version 2.2 PL16]

From: jael@sage.cc.purdue.edu (Jael)
Subject: REQUEST: Spanish Cream
Organization: Purdue University Computing Center
Date: Sun, 24 Jan 1993 23:07:52 GMT

I'm looking for recipes for a custard-like dessert that I've seen called both
Spanish Cream and Russian Cream.  It's firmer than the average custard, and
whiter - I'd guess that it's made with gelatin or egg whites.  It's often 
served with a fruit sauce, and it tastes WONDERFUL.  Any recipes for anything
like this will be greatly appreciated.

| Jael                    |   "One dream, one soul, one prize, one goal,     |
| jael@sage.cc.purdue.edu | One golden glance of what should be." -R. Taylor |

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST: Bagel recipes
Status: RO
Organization: Taronga Park BBS
Date: Mon, 25 Jan 93 16:48:33 CST
X-Mailer: ELM [version 2.2 PL16]

From: broy@vaxa.weeg.uiowa.edu (Barbara Roy)
Subject: REQUEST: Bagel recipe
Organization: U. of Iowa - Weeg Computing Center
Date: Mon, 25 Jan 1993 19:30:44 GMT

I'm a bagel lover, but hate to pay the prices at our local bagel bakery. Are
they difficult to make? Do they require any special equipment? I'd dearly
love to try making them myself if anyone has a recipe I could use.

Barbara Roy                                Internet: Barbara-Roy@uiowa.edu
Weeg Computing Center
University of Iowa
Iowa City, IA. 52242

Newsgroups: rec.food.recipes