HDTenEightyP/NetNews huggingface dataset:
From: anderson@sapir.cog.jhu.edu (Stephen Anderson)
Newsgroups: rec.food.cooking
Subject: Re: charcoal grills
Date: 6 Oct 92 16:15:20 GMT
Distribution: usa
Organization: Dept. of Cognitive Science, The Johns Hopkins University
In-reply-to: HF.MMX@forsythe.stanford.edu's message of 6 Oct 92 15:03:31 GMT

The best and cheapest way to start charcoal is with one of those
chimney gadgets you can find at big hardware stores. They look like a
section of stovepipe with a handle. There's a grid about 3" from the
bottom; you wad up some newspaper and put it under the grid, fill the
top with charcoal, and light the newspaper with a match. Convection
draws the heat from the burning newspaper up through the charcoal and
lights it. Within about 15-20 minutes the charcoal is well lit and you
dump it out (perhaps adding more, if you want a BIG fire, and then
waiting a bit for that to catch). No petroleum, no propane blast, no
electric cords to arrange. These things really work - I've been using
one for about 5 years now.

--Steve Anderson
From: angie@moose.cs.indiana.edu (angela allen)
Newsgroups: rec.food.cooking
Subject: Re: pasta machine
Date: 2 Oct 92 13:36:04 GMT
Distribution: usa
Organization: Computer Science, Indiana University

mmwang@adobe.com (Michael Wang) writes:

>In article <1992Oct1.211512.5906@adobe.com> sherwood@adobe.com (Geoffrey Sherwood) writes:
>>too high in my experience, but what the hell) and is on sale for $90.  Not
>>spectacular, but $10 is $10.

>I saw the same machine at Payless for $129.99, so I believe Best's retail
>price is correct.

I got one of these for xmas last year. It was around $100 (of course,
I don't know that --- it was a gift!)


>>It claims it makes a pound and a half of pasta in 10 minutes.
>>
>>1) is this true?

>Yup, though this assumes your dough is nice and broken up. If it ends
>up in big clumps after mixing, you will have to break things up by
>hand, otherwise it will have difficulty and/or take a longer period
>of time.

I've never had it finish quite this quickly. There is some skill
involved in getting the moisture ratio right for the pasta to extrude
without plugging up.

>>2) is it good pasta? (it does extrude the pasta, and I know that conniseurs

It's much better than the store-bought dried. I'm not a connoisseur,
so I don't know how it compares to rolled pasta. It does let off quite
a bit of starch in the water when cooking, compared to dried pasta.

>>3) is it sturdy?  It seems to be made of metal with a few plastic parts.  If
>>	the dough is too stiff I don't want it to blow a gasket trying to deal
>>	with it.

The important part (the face plate) is very sturdy metal, with metal
screws holding it on. I assume
most of the machinery is metal. Everything that touches food is
plastic. The beater/extruding shaft is sturdy, VERY NONSTICK plastic.

>>4) is it hard to clean?

>Not too bad. One of the parts has lots of nooks and crannies and is
>a bit of a pain.

I find it incredibly easy if you let the dough dry. 

>>5) anything I missed?

>The machine is very loud! 

YES!! That makes it more impressive when friends see it in action, but
curtails conversation.

Also, because it is extruded, the individual
>strands do not always come out at the same rate. So if for some reason
>you like your pasta very uniform looking, you may not like the machine.

True.

I would add that it comes with a range of dies, so you can make many
different pasta shapes. As I remember, they are macaroni, spaghetti,
thin spaghetti, wide fettuccini, thin fettuccini, and lasagna. You can
order more dies, but I doubt I will ever need to. There is a parts
reorder form with the machine. I don't know how easy it is to get
repaired, but I suspect it's a bear because it's an off-brand.


--angie
angie@cs.indiana.edu
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: More (hot) pepper que
Organization: University of Colorado, Boulder
Distribution: usa
Date: Mon, 28 Sep 1992 23:01:07 GMT

In article <1992Sep27.134532.29365@morrow.stanford.edu>, GC.AVW@forsythe.stanford.edu (RAGIN CAJUN) writes:
> In article <5786@dove.nist.gov>,

looking for news on this for weeks, maybe some netters have
>>an inside scoop:
>>
>>The town of New Iberia, where Tabasco is made and aged, was heavily
>>damaged by hurricane Andrew.  Some news programs even went there and
>>interviewed residents, but no mention was made whatsoever about
>>the Tabasco factory.  Does anyone know how it made out, and whether we
>>are going to be paying through the nose for the nectar of the gods
>>in the near future?
>>

I heard a story on NPR about McIlhennys, said they came through the hurricane
very well, in fact, they sheltered much of the island populace during the 
storm.  They weren't sure yet how the pepper fields had fared, but were
optimistic.

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Pizza dough recipes requested
Organization: Indiana University
Date: Thu, 1 Oct 1992 08:45:08 GMT

jereese@silver.ucs.indiana.edu (jean reese) writes:

>and then stretch it on a pizza pan. I haven't had much luck in tossing 
>it in the air the way they do at "real" pizza places. 

Pah.  At real pizza places they don't mess with this silly
showmanship, they stretch the dough over their knuckles, or press it
into the pan.

(I don't remember any tossing at the last two real pizza joints I
visited, Pepe's and Sally's in New Haven.  At Al Forno in Providence,
they don't throw anything around.  At Spagio in Columbus, they have a
cute little plastic machine, and then they use their fingers.  
(All of these places are worth the drive for serious pizza lovers, btw.))

>At this point, put it in the oven to bake for a little while while
>you cut up your green peppers, etc. When the pizza dough is approaching

I've tried pre-baking the crust for Chicago-style pies, and didn't
notice much difference. 

-- 
"Yes, pepperoni, tomato, cheese, / Onions, peppers.  But over all these
 (And yes, oregano, yes, and 'shrooms) / An underlying factor looms:
 Pizza's founded on its crust. /  Do not foist upon me just
 Some slack, doughy, gummy basis / For my sauce and all. 
 There are no cases / Of edible pizzas--and I've had a lottom--
 That aren't al dente on the bottom.
 .................Roy Blount Jr, "Song to Decent Pizza" from _Soupsongs_.
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: rec.food.washing.up
Date: 5 Oct 92 23:27:30 GMT
Organization: Emory University, Dept of Math and CS

In article <1992Oct5.190501.27670@aplcen.apl.jhu.edu>, jern@visual1.jhuapl.edu (Bob Jernigan) writes:
> 
> I'm wondering about kitchen customs, how cooking chores are managed, shared or disputed.   Here are some that we have developed over the years.
> 
> 1.  I cook, my wife does the laundry.
> 2.  Cook washes all utensils involved in cooking.
> 3.  Everyone busses own dishes - usually.
> 4.  Whoever didn't shop cleans the vegetable bin.
> 5.  Guest aren't allowed knives - to protect the knife, not the guest.

The SO, even with years of practice, are still hammering this stuff out.
We could probably do with expert blacksmithing advice on this!  The
rule is that one cooks (me, in the interests of the continuation of
the species) and one cleans up.  The problem is that K. doesn't
understand how I can use so many more dishes in making, say, a curry,
than when he makes himself someof those repulsive noodles-in-a-bag.  He
also doesn't think that the counters and stove need to be wiped more
than every couple of weeks or so.

On the other hand, we have another deal (he does laundry, I clean the
bathroom) that works out to the great delight of both.

Rage away,

meg

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 5 Oct 92 23:11:38 GMT
Organization: NCAR/UCAR

In article <1992Oct4.054951.15404@nmt.edu>, kelly@nmt.edu (Sean Kelly) writes:
> In article <3OCT199215460303@juliet.caltech.edu> aaron@juliet.caltech.edu (Packman, Aaron I.) writes:
) 
) >Cafe latte (italian) and cafe au lait (french) both refer to espresso
) >with hot (but not frothed) milk.
) 
) Intersting ... in several places around this nation's coffee capital
) (Seattle) I've seen places that have both latte and cafe au lait on
) the menu---the proprietors of these places must believe that there's a
) difference.  But what could it be?

Around here (Boulder, CO) caffe latte is espresso with hot milk topped
with frothed milk, while cafe au lait is espresso with hot milk only.

-- 
/\     It's not denial.  I'm just very selective about the reality I accept.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: ijr@canard.uwaterloo.ca (Ilana Jayne Rosenshein)
Subject: Re: Bread Recipe requests..
Organization: University of Waterloo
Date: Tue, 29 Sep 1992 16:30:46 GMT

Here's my favourite bread recipe, it comes from a place near where I grew up,
Lanza's Country Inn.  The recipe is also in a book of recipes called something
like the Best Recipes From New York State Inns...  

This recipe makes 2 9x5 loafs of yummy white bread.

1 package dry yeast 
2.5 cups warm water
4 tbs. softened shortning
1 tsp. salt
4 tbs. sugar
6-7 cups flour

Dissolve yeast in warm water.  Add shortening, salt, sugar, and flour.
(Add about 4 C. to start, then mix more flour in as needed).  Mix 2-3 min.
Cover with a cloth, let rise until doubled (about 1hr).  Punch down, and turn
out onto a floured board. Knead well, turning the dough about 4 or 5 times.
Divide dough into 2 equal portions, and put into greased loaf pans.  Again,
let rise until doubled.  Preheat oven to 375F.  Bake 25-30, or until loaves 
are golden brown in colour.  Turn out of pans and cool.

As a variation, I sometimes use flavoured honey to replace the sugar.
When using honey to replace the sugar, you still use 4 tablespoons.

Enjoy!

Ilana

Newsgroups: rec.food.cooking
From: romero-carnot@CS.YALE.EDU (Carnot A. Romero)
Subject: Re: Chicken breasts
Organization: Yale University Computer Science Dept., New Haven, CT 06520-2158
Date: Mon, 28 Sep 1992 00:21:54 GMT

In article <Bv5z20.BFC@news.cso.uiuc.edu> METZE@uimrlm.mrl.uiuc.edu (Virginia Metze) writes:
>In <1992Sep18.083922.157@cpvax.cpses.tu.com> jeff@cpvax.cpses.tu.com writes:
>
># 
># > Does anyone have any ideas on how to cook chicken breasts without them
># > ending up dry and tasteless?  I've tried everything from batter fried
># > to broiling, to outside grilling and they never end up moist and tender.
>
>	I have found that the most reliable way to have chicken


One of the Frugal Gourmet books (I think it's "Cooks with wine") details
a process called cooking "en papillote," where you basically seal up 
chicken or fish in parchment paper (I use aluminum foil-- doesn't present
as well, but hey, I'm a poor grad student and have no time or money for
parchment) on a bed of sauteed vegetables of your favorite sort with 
herbs.  Use boneless breasts (bone them if you have to).  The recipes
in the frug are a good place to start, as was an article in Food and Wine
magazine from last September.  From there one can certainly improvise.

Takes about 20 minutes in a 450(?) degree oven.

Have fun!

-Antonio Romero    romero@minerva.yale.edu
From: carlj@hpcvmcdj.cv.hp.com (Carl Johnson)
Newsgroups: rec.food.cooking
Subject: Re: Yogurt
Date: 4 Oct 92 17:07:23 GMT
Organization: Hewlett-Packard Company, Corvallis, Oregon USA

oopcv@Msu.oscs.montana.edu writes:
: Okay, now that I've discovered how ridiculously easy it is to make yogurt at
: home, does anyone know how I can get the consistency a little thicker?
: 
: Also, is the nutritional analysis of homemade yogurt approximately the same as
: store-bought with regards to calcium, protein and beneficial critters?
: 
I add powdered milk to it before I culture it.  I use 2/3 cup of
powdered milk per quart of skim milk.  This comes out to about 50%
enriched, and is about the same as the commercial non-fat yogurts.  You
would probably use less powdered milk if you don't use skim milk.
-- 

Carl Johnson              carlj@cv.hp.com
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: chocolate cake
Keywords: dessert
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Fri, 2 Oct 1992 14:36:49 GMT

pstruwe@unlinfo.unl.edu (peggy struwe) writes:

>Chocolate Cake
>In a pan on the stove mix the following  and melt then boil and remove
>from the heat.
>1 stick of margarine or 1\2 cup butter crisco
>1\2 cup of oil
>1 cup of water
>4 tablespoons of cocoa

>Mix in a bowl.
>2 cups of sugar
>2 cups of flour
>Stir this together well, then dump the hot chocolate mixture in and 
>beat it till smooth.
>Then add the following 
>2 eggs
>1\2 cup buttermilk or use plain milk with a teaspoon of vinegar 
>stirred in.
>1 teaspoon of baking soda
>Beat this together.
>This can be baked in a jelly roll pan (10X15) or 9X13 cake pan.
>Spray the pan or oil it.
>Bake at 350 degrees for 25 minutes for the sheet cake or 35 minutes 
>for the cake pan.  Or at anytime, check doneness by touching it on top
>and if it springs back, it is done.

>Frosting.
>While the cake bakes, use the same pan to make the frosting.  
>1 stick of margarine
>1\3 cup of milk
>2 Tablespoons of cocoa (if you like real deep chocolate, this can be 
>increased up to 6 tablespoons for dark chocolate)  I have had it both 
>ways.
>Heat until the margarine is melted and then boil 2 minutes, stirring 
>all the time to keep it from burning.  Remove from heat.
>When the cake comes out of the oven, add 1 pound of powder sugar to 
>the frosting and beat until smooth.  Add 1 teaspoon of vanilla and 
>beat in.
>Spread frosting on cake while it is still warm.  
>Nuts can be added to the frosting before it is spread or can be 
>sprinkled on top of the cake.
>This frosting uses alot of margarine, so I have made it with half that
>amount and just brought it to a boil and it still worked okay.
>If the frosting is too thin, add powdered sugar, if it is too thin, 
>add a little milk.
>I hope you enjoy it as much as my family has for years.
>Peggy

After the cake cools a little - try spreading chunky peanut butter over
it - make sure that the peanut doesn't tear the cake up - then spread
your frosting over the peanut butter - it tastes great!!!

bonnie

Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Pizza dough recipes requested
Organization: Indiana University
Date: Thu, 1 Oct 1992 08:20:58 GMT

farland@hpl-opus.hpl.hp.com (Bill McFarland) writes:

>Is it the recipe or the cooking method?  I am baking the pizza by
>completely assembling it on a metal cookie sheet, sticking it in the
>oven, turning the oven on to 500 degrees, and waiting 20-30 minutes.

Er... you ARE preheating the oven, right?

>Would a baking stone help?  

Some people say so.  I've had such good luck with my (now seemingly
unavailable) matte black nonstick pizza pan that I've never bothered
to buy a stone.

>How about one of those pizza pans with all the little wholes in them?

I tried one once, it was a disaster.

(Whenever I mention the unavailability of those matte balck pizza
pans, people email me telling me my local gourmet shop should have
such things.  I frequent those places, and have never seen a pan quite
like this.  It is _not_ grey, it's really and truly quite black.
(a non-stick coating.)  I love this pan, and it has made pizza as good
as Sally's in New Haven.  Really.  I shuld have bought a dozen.)

-- 
FUZZY PINK NIVEN'S LAW:  Never Waste Calories.  Potato chips, candy,
whipped cream, or hot fudge sundae consumption may involve you, your
dietician, your wardrobe, and other factors.  But Fuzzy Pink's Law
implies: Don't eat soggy potato chips, or cheap candy, or fake whipped
cream, or an inferior hot fudge sundae.
                Larry Niven, NIVEN'S LAWS, N-SPACE
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
Subject: Re: Problem Oven
From: gary@cdthq.UUCP (Gary Heston)
Date: Sun, 04 Oct 92 20:31:52 CDT
Organization: Garys' Home for Obsolete Computers

lblanken@silver.ucs.indiana.edu (Laura Blankenship) writes:

> Somebody please help me.  I have a gas oven that runs off of a propane
> tank.  It seems to be extremely hot.  For instance, I just ruined a
> batch of toll house cookies. :(  I had the oven on 375 (the called for
> temperature) and within five minutes the cookies were burnt.  For the
> second round, I turned the temperature down to 300, but the cookies still
> burnt.  It just took a minute or two longer.  The cookies were supposed
> to cook for 9-12 minutes, but if I had done this, they would have been
> black.  Any hints or suggestions would be greatly appreciated.

Get a real oven thermometer, and check what temperatures you get 
relative to what settings you get on your control knob. Your knob
may have slipped on the shaft, giving you a false impression of
what to expect.

Gary Heston, at home....
gary@cdthq.uucp
From: pmclaugh@ecs.umass.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Meringue
Date: 3 Oct 92 23:35:35 GMT
Distribution: world

In article <lcmc7bINN8j0@jethro.Corp.Sun.COM>, avi@rix.Corp.Sun.COM (Ann Adamcik) writes:
> In article 6075@kcbbs.gen.nz, Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
>>temperature (eggs should never be kept in the fridge anyway), check  
> 
> Umm, why do you say eggs shouldn't be refrigerated?  I've always thought they
> were supposed to be kept cold.
> 
> -Ann
> 
> 

No restaurant I've ever worked in let me keep the eggs in the dry storage room!
Eggs were always kept in the fridge.

Chris
crdunlea@rodan.syr.edu
From: cmitchel@arco.com (Chaz Mitchell)
Newsgroups: rec.food.cooking
Subject: Corn Souffle
Date: 30 Sep 92 13:38:45 GMT
Distribution: usa
Organization: ARCO Exploration & Prod. Tech.


 Does anyone out there have a recipe for corn souffle ???		

Thanks in advance!!

Charles Mitchell	
cmitchel@arco.com
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Out of Print Cookbooks
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:56:57 CDT

In article 84A7AB20@Msu.oscs.montana.edu, oopcv@Msu.oscs.montana.edu () writes:
|In article <1992Oct2.221915.1143@Csli.Stanford.EDU>, olsen@Csli.Stanford.EDU (Diane Olsen) writes:
|>In article <1992Oct02.105624.16150@NeoSoft.com> arielle@NeoSoft.com (Stephanie da Silva) writes:
|>up some truly amazing finds such as _Practical Ice Sculptures_ (well,
|
|Okay, I'll bite.  What's practical about an ice sculpture?   :)

Well if you are an Eskimo you can build a house.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: recipe for veggie chili w/peanuts
Keywords: tasty, peanuts
Date: Tue, 06 Oct 92 17:59:08 EDT
Organization: Railnet BBS +1 216 786 0476

esther@verdix.com (Esther Lumsdon) writes:

> I've been eating vegetarian chili at a local restaurant, and liking it.
> I have a couple of recipes at home for vegetarian chili, but none of them
> include peanuts like the restaurant does.  I have no idea whether the
> peanuts should be raw or roasted, so am unwilling to just experiment.
> I can identify pinto beans, green pepper, and peanuts in the restaurant,
> and a tomato base.
> 
> I would prefer a crock-pot recipe, but I can adapt.
> thanks!
> -- 
> ------ Esther Lumsdon   employed by, not speaking for, Verdix Corporation
>      It's nice to be important, but it's more important to be nice.
>   esther@verdix.com  or  esther%verdix.com@uunet.uu.net   


In some of the salads I make, as well as some of the cooking I do, I use dry 
roasted peanuts, lightly salted, or unsalted as the spirit moves me.
I never tried adding peanuts to chili, and the thought intrigues me....


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Eggs in Fridge or Room Temperature?
Organization: Lockheed Missiles and Space Co.
Date: Tue, 6 Oct 92 16:39:20 GMT

In article <0096188D.B2DECE40@Msu.oscs.montana.edu> oopcv@Msu.oscs.montana.edu writes:
>In article <92Oct02.202156.24203@acs.ucalgary.ca>, parr@acs.ucalgary.ca (Charles Parr) writes:
>>In article <1992Oct2.190611.28864@iscnvx.lmsc.lockheed.com> westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal) writes:
>>>In article <10292276.179.8408@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>>>>Mmmmm, it seems that there are a lot of people that want to know the 
>>>>reason why eggs should be kept at room temperature. 
>>> I know no reason TO DO this, and health reasons to NOT do it.
>>

egg shells are porous <sp?> - anyway, a long time ago I was told
that eggs should be kept in the fridge in the box they come in
(not put into those egg holder that are in fridge doors) because
flavors, etc can get into the eggs

>>
>>Know that, and consider it, but don't let some safety-freak
>>tell you how to run your kitchen.
>
>I don't understand what's happened to food.  All the things that used to be
>good for you are now bad for you.  I gather that somewhere, things changed; 
>now, chickens are infected with salmonella, which they pass on to the eggs. 
>Chicken meat is prone to salmonella.  Beef will kill you.  Milk is bad for
>children.  Don't drink water from mountain streams.  Don't eat raw eggs. 
>Potato skins are poisonous.
>
>By my calculations, I should have been dead a long time ago.
>
>>But when I keel over from botulism, or salmonella, I'll have had a good
>>many years of enjoying the foods I love, and it's worth it.
>>
>Me, too.  I suddenly have a craving for prime rib and a baked potato with
>butter and sour cream.
>
>Cheryl
>
>>Ps: Milk keeps well out of the fridge as well.
>
>Maybe, but warm milk just doesn't taste the same. :)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: kkr42091@uxa.cso.uiuc.edu (QUEEN ZENOBIA!)
Subject: Re: Request: Broccoli with Garlic Sauce
Organization: University of Illinois at Urbana
Distribution: usa
Date: Tue, 29 Sep 1992 14:18:53 GMT

cwechter@cyclone.mitre.org (Christine G. Wechter) writes:

>How about the Broccoli with Garlic Sauce you get
>in Chinese restaurants?  Comes with a dark brown, spicy,
>garlicky, sort of oily (depending on the restaurant)
>sauce, water chestnuts, and optionally, ground pork (ick).
>Those funny mushrooms, possibly, too.  

>I've never been able to duplicate that sauce.  If only
>I could make it, I bet it could convert even George
>Bush.  

>Anybody have the recipe?  I can never find it in 
>Chinese cookbooks...is that because it's an Americanized
>dish, or is it a recipe that restaurant owners don't
>want us to have??


>Chris
>cwechter@mitre.org

you can always cheat and use beef and broccoli mix.... my mother used to 
use that and we are still playing with a homemade version of it to get it 
to taste the same way.

And interesting way to cook broccoli is to add some bulgogi sauce [for korean
beef in thin strips] and let it cook.... it will often times get sticky...
and be careful not to let it burn.
serve this over rice or, mixing cultures over udon [japanese noodles]

-kimberli roan
kkr42091@uxa.cso.uiuc.edu

Newsgroups: rec.food.cooking