HDTenEightyP/NetNews huggingface dataset:
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes
Date: 16 Dec 92 22:51:27 GMT

In article <memo.813904@cix.compulink.co.uk>, jazzie@cix.compulink.co.uk (Peggy Shambo) writes:
> Ginamaria Klein says:
> >why don't we just start a muffin mailing list...
> >to benefit those of us who don't like them?
> 
> Great idea.  Anyway, I am sure Dawn is regretting that list she
> posted almost as much as the rest of us who have to wade through
> all those recipes every day.
> 
> it be great if all those recipes were just uploaded in one big
> file to the rec.food.recipes?  Then anyone who _wanted_ a muffin
> recipe could be directed over there.
> Jazzie
> 
I absolutely disagree.  I think this net is the place for constructive
comments and recipes.  I respect and encourage the time for people
like Dawn to input and post their efforts.  If readers dont happen
to care for muffins today, they will tomorrow when the bug hits them.
(We see this all the time "I have the need and didn't save...Now 
I have visitors and am in a panic").  
I think "Jazzie" and "Ginamaria" should leave r.f.c for a few days if
they don't want to be bothered with Muffins.  I left for awile when you
all were enjoying the CoolWhip thread.

Dan Emmorey
Cupertino


Organization: Doctoral student, Psychology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 14 Dec 1992 17:14:05 -0500 
From: "Marcie A. Wallace" <mw0o+@andrew.cmu.edu>
Subject: Brandy Alexander Pie


Brandy Alexander Pie:  A great dessert for the holidays

You'll need to start making this a couple of hours before you want to
serve it because you need to let the gelatin soft-set.  

 Ingredient summary (in order of appearance):

	1/8 tsp salt
	1 envelope gelatin
	1/3 cup sugar
	1/2 cup cold water
	3 egg yolks (save the whites for use below)
	1/2 cup brandy or cognac
	1/2 cup creme de cacao
	3 egg whites (at room temperature)
	1/3 cup sugar*
	1/2 pint whipping cream (well chilled)
 9" graham cracker crust
 another 1/2 pint whipping cream (to top the pie just before serving)
 a chocolate bar (optional: to shave or grate on top of the finished pie)
	-----
Recipe:

-Mixture #1:
heat on low until completely dissolved
	1/8 tsp salt
	1 envelope gelatin
	1/3 cup sugar
	1/2 cup cold water

beat well and then add to mixture on stove
	3 egg yolks 
stir this mixture until it begins to thicken.

Then remove from heat and stir in thouroughly:
	1/2 cup brandy or cognac
	1/2 cup creme de cacao

Place this mixture in refrigerator until it is soft set.

-Mixture #2:
In a bowl, beat until stiff:
	3 egg whites (at room temperature)

-Mixture #3
In another bowl, whip
	1/3 cup sugar*
	1/2 pint whipping cream (well chilled)
		*add the sugar to the cream before beginning to beat it.

Combining the mixtures:
When the gelatin mixture has thickened sufficiently, remove it from the
refrigerator and fold it and the beaten egg whites into the whipped
cream.  
After the three are blended, pour the mixture into a 9" graham cracker crust 
and refrigerate until firm (at least one hour). 

Just before serving, whip 1/2 pint of whipping cream and add sugar and
vanilla to taste.  Cover pie with this and chocolate flakes, if desired.




Newsgroups: rec.food.cooking
From: eshc@elijah.ee.ic.ac.uk (Eric Cheung)
Subject: Re: Surimi                                  
Organization: IMPERIAL COLLEGE OF SCIENCE, TECHNOLOGY AND MEDICINE, LONDON.
X-Newsreader: Tin 1.1 PL5
Date: Wed, 16 Dec 92 16:07:13 GMT

Peggy Shambo (jazzie@cix.compulink.co.uk) wrote:
:  ...
: I've known people to buy/eat them thinking they were getting
: a great bargain on the real thing.  Me, I'd rather dig the
: crabmeat out of the claws all by myself.  And peel my own
: prawns, too... just please... cut the heads off first!  I
                                        ^^^^^
: just can't stand they thought of those eyes staring up at me.  :-)
: 
: Jazzie
: 
: >>>MATRIX version  1.20g

Could you send the prawn heads you cut off to me please?  ;-)

You don't know what you are missing...

Eric

PS No, I don't want the crab shell.
Newsgroups: rec.food.cooking
From: lbelhadj@zia.aoc.nrao.edu (leila belhadjali)
Subject: Re: Christmas Recipes
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Sun, 13 Dec 92 10:22:51 GMT


the menu i am planning to make  for christmas, if i can persuade my mom 
and my sister to let me! :)  i am still not sure about the appetizers,
but this is a first idea.

marinated mozzarella with olives
smoked salmon

orange-honey glazed ham
roasted potatoes and cauliflower and chives.
fruit with the ham, maybe a compote with apricots, peaches... spices!
broccoli... always. with butter, maybe lemon butter, maybe with cheese
fresh bread (i am planning on transporting sourdough starter from seattle
to washington dc for this! :)

for desert: i want to try the cranberry mousse thing that was on the
cover of Gourmet magazine this month! it looks nice and i love
cranberries. also, cheesecake with raspberry coulis
several kinds of truffles, probably cognac and raspberry and cappucino.

i might want to serve a chianti with this, but i still don't know.

i can post some of these recipes if anyone wants me to... in as much as
i know 'em. i tend to cook by taste rather than by recipe! :)

-- 
------*------*------*------*------*------*------*------*------*------*------*--
lbelhadj@zia.aoc.nrao.edu  |    socorro... it should be on another planet,
leila belhadjali           |    but unfortunately it isn't.....
------*------*------*------*------*------*------*------*------*------*------*--
Newsgroups: rec.food.cooking
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Re: Raclette
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Wed, 16 Dec 92 23:42:35 GMT

Cheryl  oopcv@trex.oscs.montana.edu writes:

	What is it, how can I make it?  If I can't make it, can I improvise it?
	
	This is on a dare, and I'm betting the r.f.c folks won't let me down!



Raclette is cheese.  Traditionally it is served from a plate sitting
near the fire place.  As the side near the fire melts, it is scraped
onto small boiled potatoes and eaten.  As the melted part is nibbled
away rotate the plate to expose a new part to the heat.  Great fun
for a small party,  say two people.

Serve with small, sour, French pickles called cornichons (sp?).
And, of course, champagne.



William Smith
Intel, SSD
From: zara@rossroad.Corp.Sun.COM (Zara Haimo)
Newsgroups: rec.food.cooking
Subject: Re: need a dessert to follow sushi
Date: 16 Dec 1992 00:44:54 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: zara@rossroad.Corp.Sun.COM
NNTP-Posting-Host: rossroad.corp.sun.com

The word sushi only refers to the pickled rice (the rice is prepared
with vinegar), not to the raw fish and other goodies that are added to
it.  Most sushi I've eaten in Japan had NO fish at all.
From: sulikt@studsys.mscs.mu.edu (timothy sulik       )
Newsgroups: rec.food.cooking
Subject: Thanks for Play-dough, and a RECIPE
Summary: Spanish Apple Torte
Keywords: Dessert, Custard, Apples
Date: 18 Dec 92 03:59:57 GMT
Organization: Marquette University - Department MSCS
NNTP-Posting-Host: studsys.mscs.mu.edu


	This is just a quick thanks to the people who sent me the Play-dough 
recipes.  Tried one last night, and it worked great.  My x-mas tree is all done
now. THANX.

Now the recipe:
	SPANISH APPLE TORTE

Crust:
1/4	pound butter (or margerine)
1/2 	cup sugar (granulated)
1	egg yolk
1 1/2 	cup sifted flour
dash salt
1/8	teaspoon baking powder

Custard:
1	cup milk
1/2 	lemon peal
3	egg yolks
1/4	cup sugar
1/4	cup flour
1 1/2	tablespoons butter (margerine)

Topping:
1/4	cup sugar
1	tablespoon lemon juice
1/2	teaspoon cinammon
4	apples (cored, pealed, & sliced into about 1/4 inch wedges)
Apple, Apricot, or any jelly of choice.

Instructions:
	Preheat oven to 350 degrees F.
Crust:
Cream sugar, and butter together.  Add remaining ingredients, and mix
until it forms a ball.  Take the dough, and mold it into a springform pan, 
or pie tin.  Place in cool place until ready to use.

Topping:
Mix the lemon juice, cinammon, and sugar together.  Add to the apples
and stir to coat.  Can be done ahead of time.

Custard:
Place lemon peel into milk.  Bring milk to boil, and then simmer for 
10 minutes.  In the mean time, mix together the egg yolks and sugar in a heavy
sauce pan.  When milk is done, slowly add it to the yolk mixture, stirring
constantly over a low heat.  While stirring over a low heat, slowly wisk in 
the flour.  Continue stirring until the mixture is smooth and thick.  Remove
from heat.  Add the butter, and mix slowly until melted.

Construction:
Pour the custard into the crust.  Place the apples on top to form a 
single or double layer.  When complete, place the torte into a 350 F oven for
about 1 hour.  Remove and cool.
When cool, heat the jelly of choice, and dribble over the top of the 
apples.  Allow the jelly to cool. Serve. 

Extra notes:
	I normally double the amount of custard.   I've tried apple, peach, and
apricot jellies as the topping.  All tasted good.  Put on whatever you want.
Also, 4 apples are generally to much for the torte, but are quite tasty as a 
snack by themselves (after sitting in the lemon and cinimmon :)

Enjoy, and Happy Holidays. 
-- 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Timothy G. Sulik	     : Q: If a you are hitch-hiking near a busstop, 
sulikt@studsys.mscs.mu.edu   :  and a bus picks you up, do you have to pay? 
Marquette University	     :
Newsgroups: rec.food.cooking
Subject: Re: Why are some cheeses covered with wax?
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Tue, 15 Dec 1992 03:35:01 GMT
Organization: Actrix Information Exchange

In article <3486@voodoo.UUCP> das@voodoo.boeing.com (Deb Schwartz) writes:
> In article <1992Dec10.234140.22753@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
> >>Ok, what did they do after they cut the cheese, i.e. breaking the wax? 
> >
> >I always thought when you "cut the cheese" you were breaking wind,
> >not wax!      :-)   :-)   :-)                  Sorry.
> >-- 
> 
> Actually, could that be the origin of the expression?  If you cut into
> a well-age cheese sealed in wax, might not the resultant odor be such that
> the above phrase would be an appropriate euphimism?
> ------
> Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
> 

OK.  If we are getting into rec.food.cooking.tasteless....
a friend has this quaint saying when someone breaks wind :  OK, who
opened his lunchbox?

Even sat downwind of someone who opened a (genuine) lunchbox containing a
hardboiled egg or egg sandwiches?

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: jlong@uhunix.uhcc.Hawaii.Edu (John Long)
Subject: Re: Worst food?
Organization: University of Hawaii
Date: Thu, 17 Dec 1992 01:31:41 GMT

In article <Bz9FqF.Ezw@acsu.buffalo.edu> gklein@acsu.buffalo.edu (Ginamaria Klein) writes:
>disraeli@leland.Stanford.EDU (Jamie Lara Bronstein) writes:
>
>>Dissolve 1 packet jello in 1c. hot water
>>stir, then add plenty of ice and three cups cold water, and "voila!"
>>Drinkable jello.
>
>try liquid jello...'

Hey, that's one of the first things I learned how to cook! Ye puts de Jello
in de pan with some water, heats it up till the jello dizzolves, and then
pours it onto a cup and drinks it hot! No need to cool it off.

It is good! Really! Kind of like a hot, thick fruit juice. As a nice side 
effect, it stains the cup. 

It also has the advantage of being quick. 

-longjohn


Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: RECIPE: Fabulous Salad Dressing
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Wed, 16 Dec 1992 23:21:24 GMT


If you like things with a kick, try this salad dressing. It's deceptively
simple, but it is very good indeed:

Ingredients
-----------
Fresh crushed garlic
Extra virgin olive oil
Rice vinegar
Soy sauce
Sambal Olek (hot red pepper paste, available in oriental markets)

Activity
--------
Crush one or more cloves of garlic into a mixing vessel
Add the oil and vinegar in roughly equal portions
Add a few dashes of soy sauce
Add a very modest bit of Sambal Oelek (this stuff is !!HOT!!)
Mix vigorously

Result
------
Fabulous salad dressing!
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: What IS cream of tartar ?
Organization: Clemson University
Date: Thu, 17 Dec 1992 05:33:18 GMT

What IS cream of tartar ?  Besides a leavening agent, what is it?
Where does it come from ?  I've several recipes from a biscuit mix
box that say add it, and there is no baking powder or soda in them.
Should it have a flavor at all ?   I bought some in a plastic 
baggie which was in a bin of spices in baggies, and it smells spicy
now.  Just wondering if it should.  

I've looked in my books, and had no luck finding any info.
No need to hurry.  No need to e-mail.  I'm not going to try to use it
tomorow, and don't need the info immediately.  Just another thought that
I haven't seen discussed, or don't remember seeing anyway. 
Thanks.
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Snow + Rain = Snain,   Sleet + Snow = Slow ?   Then there's "Snew"...
From: jtw@cs.arizona.edu (Jane T. Waddell)
Newsgroups: rec.food.cooking
Subject: Re : peeling broccoli
Date: 15 Dec 92 20:41:17 GMT
Organization: U of Arizona CS Dept, Tucson

Broccoli stems have a tough outer layer that is very unpleasant to chew. 
However if you peel off this layer the underside is yummy, kind of like
a water chestnut. 

Jane

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Newsweeding (was Re: Dawn Scotting's Muffin Recipes)
Keywords: Muffins
Organization: Taronga Park BBS
Date: Sun, 20 Dec 1992 05:49:25 GMT

In article <867@smith.CHI.IL.US>, leah@smith.CHI.IL.US (L.A.Z. Smith) writes:
> Instead of complaining, use your kill files.

Don't assume everyone has kill files, or uses rn.
They don't.

-- 
Stephanie da Silva                                    arielle@taronga.com
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: cooking disaster
Date: 18 Dec 92 17:21:11 GMT
Organization: Spider Systems Limited, Edinburgh, UK.


Well, I thought I'd confess to my best disaster so far.

Like so many of these, it happened just after I got married.  Among our
wedding presents were a food-processor and a micro-wave, each with
their own recipe book.  I had never used either of these items before
(my parents still don't have either), so I decided to kill two birds
with one stone and practice using both, by making the micro-wavable
malt-loaf recipe in the food-processor hand book.
  
The food processor book had a neat wee picture of what looked like my
metal chopping blade beside the malt loaf recipe.  I dutifully fitted
mine, chucked in all the ingredients, and whizzed away.  The more
technology-friendy among you probably realise that this was a bad
idea, but I didn't (yet).

Then I poured it into a glass loaf tin, and put it in the micro-wave
for the stipulated time.  At the end of the time, it was still liquid
looking.  The recipe said that if it didn't appear set, to give it 30
more seconds, so I did.  It still looked liquid.  30 more seconds.
Still liquid looking, 30 more and so on, for five minutes.  Then my
husband came back.  Now he had a relative who had a micro-wave, so he
_knew_ about standing times.  So I let it stand for 10 minutes.

When I turned it out, it hit the work top with a thud that threated to
make a hole to Australia.  It had set like concrete.  In case there is
anyone less technology friendly than me reading this, the wee picture
of the chopping blade, wasn't the chopping blade at all.  It was the
optional plastic mixing blade that I didn't have.  I'd chopped all the
air out of it, and then positively incinerated the thing.

My Beloved actually ate a slice of this stuff, and survived.  He also
insisted on keeping the Malt Brick, as it came to be known, and at one
stage threatened to start using it as a door-stop.  Fortunately, I
managed to lose it in a move, two years later.

Bye

alison
From: gklein@acsu.buffalo.edu (Ginamaria Klein)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 12 Dec 92 04:14:19 GMT
Organization: UB

peter@taronga.com (Peter da Silva) writes:

>In article <1992Dec10.155557.25531@pbhya.PacBell.COM> kjhart@PacBell.COM (Kenny J. Hart) writes:
>>Saurkraut and booger omlette
>>and a finger nail and beet sandwich

>No, no, no, you gotta use edible ingredients.
>-- 


but ppl do eat them!
i for one love fingernails!

gina

ps: whats wrong with strawberry and chocolate pizza?
chocolate sauce, maybe cream cheese, some sweet crust...
sounds delicious to me...
From: garyg@Warren.MENTORG.COM (Gary Gendel)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST : Sugar Candy recipe
Date: 17 Dec 1992 19:53:39 GMT
Organization: Mentor Graphics, IC Group
Distribution: world
Reply-To: garyg@Warren.MENTORG.COM
NNTP-Posting-Host: garyg.warren.mentorg.com

In article 1gqidtINNkbm@gap.caltech.edu, roder@cco.caltech.edu (Brenda J. Roder) writes:
>pepij00@DMI.USherb.CA (JEROME PEPIN) writes:
>
>>	I would like to have the recipe of Sugar Candy.
>>I tried to translate it from french where it is called : "sucre candi".
>
>>It's like a lollypop but it's made from some cristalized sugar on a stick.
>
>I believe this is rock candy in American.  Make a supersaturated sugar 
>solution by dissolving sugar in hot (like on the stove) water until no
>more will dissolve.  Then place (hang) a string or sticks into the solution
>and let it sit to form crystals as it cools (may take a day or more I think).
>I'm afraid I can't give an exact recipe, sorry.  It is possible a cookbook
>might have a recipe under the name rock candy.
>


If anyone has an avid watcher of Mr. Wizard, he makes this on one of his shows.

I believe the key is to saturate (not supersaturate) room temperature water with
sugar.  During the evaporation process, the sugar crystalizes on the string.  This
will take days!!  If you supersaturate and use hot water, the sugar crystals will
form on the glass, due to the rapid evaporation, and defeat the whole purpose. B^(

Gary Gendel



Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: blanching veggies
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Fri, 18 Dec 1992 16:35:50 GMT

In article <1992Dec18.142900.10665@news.cs.brandeis.edu> reynold@binah.cc.brandeis.edu writes:
>I'm planning a vegetable plate and dip as a contribution
>to a work party.
>
>Question: Should I blanch the broccoli or should it be raw?

Yes, you should blanch it.  The green color will deepen and look
fabulous.  I've noticed that the salad bars I frequent have started
doing this for this very reason.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: nsw@cbnewsm.cb.att.com (Neil Weinstock)
Subject: Re: Worst food?
Organization: The Flying Squid Patrol
Distribution: usa
Date: Thu, 17 Dec 1992 06:30:25 GMT

In article <1992Dec15.171244.20371@news2.cis.umn.edu> jill@gopher.ccbr.umn.edu (Jill Hollifield) writes:
>I've never *personally* eaten this, but the first night I was in
>London, jet-lagged out of my mind and totally overwhelmed, I went
>to a Pizza Hut for dinner because it was something familiar I 
>could deal with, and the gentleman next to me ordered a pizza topped
>with sweet corn and tuna.

As part of a pseudo-practical joke (longish story) I once ordered (and got,
God help me) a tuna/clam/anchovy pizza.

The look from the guy at the pizzeria was precious ("You want all of that
on the *same* pie?")  Carrying the pizza back from the pizzaria, my
co-conspirator and I had to hold the thing away from us to avoid being
overwhelmed by the fragrance.  Basically, it smelled like cat food.

I must say, it was one of the less appetizing creations I've ever
consumed.  The tuna overwhelmed everything.  The clams actually would have
been pretty good on their own...

                                - Neil

--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs         //     What was sliced bread
att!edsel!nsw or nsw@garage.att.com   \X/    the greatest thing since?
Newsgroups: rec.food.cooking
Subject: RECIPE: Golden Zucchine Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 14 Dec 92 01:08:30 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      GOLDEN ZUCCHINI MUFFINS  
  
2 eggs, 2/3 cup grated carrots, 2/3 cup raisins, 1/2 tsp vanilla  
1/2 cup melted margarine or butter, 1/4 tsp allspice (or pumpkin pie spice)  
1/2 tsp baking powder, 1 tsp ground coriander, 1.1/2 cups flour  
2/3 cup grated yellow zucchini (courgette)  
  
Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a   
bowl & mix well. Add the remaining ingredients & blend until just mixed.   
Spoon into pans & bake for 20-25 mins. Makes 12.  
        
  
   
  ---------------------------------------------------------------------  
 | 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: nan@ertou.UCSC.EDU (Nan Ellman)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 92 22:50:57 GMT
Organization: /u/nan/.organization
NNTP-Posting-Host: ertou.ucsc.edu
In-reply-to: lindstrom@acs.harding.edu's message of 16 Dec 92 15:06:44 -0500



Once I was making a birthday cake for a housemate in the coop I lived
in. The icing was to be a chocolate-sugar-cornstarch mixture. I was
very surprised when the stuff in the pot started bubbling furiously
and spilled out all over the stove. Then I tasted the mixture and
realized that some times baking soda sometimes came in tall yellow
boxes that masquerade as cornstarch boxes. (Up until that time I'd
only seen baking soda in the squat orange arm and hammer boxes.)
Fortunately, this 35-person house had a big pantry, so I was able to
make another batch without anyone ever noticing. 

The moral of this story: 
        When making anything chocolate, taste test frequently. 


--
----------------------------------------------------------------
Nan Ellman <nan@helios.ucsc.edu>
----------------------------------------------------------------
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Alcohol in cooking and allergies
Keywords: Be VERY careful.
Date: 20 Dec 92 05:54:11 GMT
Distribution: rec
Organization: NYU Stern School of Business

In article <22934@drutx.ATT.COM> klf@druwa.ATT.COM (FranklinKL) writes:

>If your SO is truly allergic to alcohol, I would be VERY careful about
>using even the non alcoholic wines now available.  Most of these
>products carry a label stating something like "Contains less that .5%
>alcohol by weight/volume".  In other words, the product contains SOME
>alcohol,  the only thing guarenteed is the maximum amount.

Indeed. And, under US law, if a product which ordinarily contains alcohol
has its alcohol content reduced to less than 0.5%, it is permissible to
call it alcohol free.

- Shankar





Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Alcohol in cooking, help
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Fri, 18 Dec 1992 23:33:22 GMT


As a follow up, cooking will remove alcohol, but higher concentrations
require more cooking to cook it out. As alcohol gets stronger, it is
probably better to look for non-alcohol flavor essences.