HDTenEightyP/NetNews huggingface dataset:
From: forman@ide.com (Bonnie Forman)
Subject: Re: waffles
Keywords: waffles
Organization: Interactive Development Environments, SF
Date: Mon, 28 Sep 92 14:27:02 GMT

In article <1992Sep25.211248.16681@morrow.stanford.edu> dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
>In article <asstcat1.61.716745941@admin.acadiau.ca> asstcat1@admin.acadiau.ca (Joe Stevens) writes:
>>Recently in a recipe I read not to use this in a Belgian Waffle maker as it 
>>didn't contain any leavening.
>>My question is what is the difference between a Belgian Waffle Iron and any 
>>other kinds?
 
  I've made regular waffles (Joy of Cooking recipe) in my
  Belgian Waffle Iron.  

  Works just fine.

	Bonnie

-- 
********************************************************************
 forman@ide.com   * ``Things that are Real are given and received  *
 !sun!ide!forman  *            in Silence''      M.B.              *
********************************************************************
Newsgroups: rec.food.cooking
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Subject:  Breads
Organization: State University of New York at Albany
Date: Fri, 2 Oct 92 12:14:36 GMT

Help!, I love to eat breads for breakfast. Unfortunately, I only know
how to make Bananna Bread and Zuchinni Bread. I'd love some other suggestions
and recipes. Please post or email to pc0837@sarah.albany.edu
                                   thanks in advance,
                                   Paul


Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu
Subject: Re: 'Fridge recommendations
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Distribution: usa
Date: Mon, 5 Oct 1992 19:04:02 GMT

I purchased my fridge from Sears 8 years ago.  It has survived
two moves with no problems.  I did have to replace the bracket 
that holds the bottom rail on the door and it was fairly expensive
for a little plastic thing but the replacement has lasted 5 years
now with no signs of giving up.  It has a frost-free freezer on 
top and a switch for high or low humidity in the lower section.  
Switching to high humidity conditions turns a little heater on around
the edge of the doors and eliminates the condensation that generally
develops during the high humidity times. Works great. 

It's a Kenmore of some type and I'll get the specs if you e-mail
me but after 8 years, they probably don't make that model any more.
I'd definately buy another Kenmore based on this experience.

Susan
From: sarahb@fanfare.EBay.Sun.COM (Sarah Bate)
Newsgroups: rec.food.cooking
Subject: REQUEST: Baklava
Keywords: Yummy
Date: 28 Sep 92 22:42:39 GMT
Reply-To: sarahb@fanfare.EBay.Sun.COM
Organization: Sun Microsystems
NNTP-Posting-Host: fanfare.ebay.sun.com

Hi,

Does anyone have any good recipes for Baklava,
(other than going to the bakery down the street)?

Thanks,

Sarah
Organization: Penn State University
Date: Wed, 30 Sep 1992 02:29:09 EDT
From: <LNF@psuvm.psu.edu>
Newsgroups: rec.food.cooking
Subject: Re: Fungus on my dried tomatos?
 <1992Sep25.213413.4562@bcrka451.bnr.ca>

I've been drying tomatoes in a dehydrator all week and have had no problems.
I think the instructions called for a temperature of about 130F.  Maybe your
temperature is a bit low...

Larry
From: tseng@oasys.dt.navy.mil (Carol Tseng)
Newsgroups: rec.food.cooking
Subject: Re: corn chowder
Date: 2 Oct 92 14:50:06 GMT
Reply-To: tseng@oasys.dt.navy.mil (Carol Tseng)
Organization: Carderock Division, NSWC, Bethesda, MD

>
>Corn Chowder
>
>2 T. butter
>1 large onion (diced)
>4T. flour
>2 T. oil
>2 large potatoes (diced)
>4 C. chicken broth
>1 C. Half and half
>1 large red pepper (diced)
>salt and pepper (to taste)
>

Oops!  I forgot to include 2 C. cut corn to the list of
ingredients.  Add the corn with the red pepper and Half
and half.  Kind of hard to make corn chowder without
the corn.  Guess the old noggin isn't working like it
used to.

I also used the same basic recipe to make cream of
broccoli soup.  Leave out the potatoes, red pepper and
corn and substitute diced carrots, chopped broccoli and
sliced mushrooms.  Add the carrots with the chicken broth
and let simmer until tender. then add the rest of the
ingredients.  Turned out pretty good and my kids liked
it alot (OK, I have weird kids who love vegetables,
especially broccoli.)  Anyway its a good recipe to try
as long as you're not expecting presidential visitors
for dinner.

Bon appetit,

Carol
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Is old flour responsible for bad pie crust?
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 5 Oct 1992 16:05:19 GMT

If you used a fresh can of Crisco in your piecrust, the problem
wasn't the shortening (unless you just didn't use enough of it).  I
think that Crisco is one of the best products you can use.  When I
use the new buttery-flavored Crisco, it makes my crust almost melt
in your mouth like a good cookie.

Forget about my previous comments on healthy food products... the
buttery flavor is obviously an additive.  Hopefully, like many
yellow food colorings (used in cheddar cheese, etc), the color is
derived from marigolds.

Newsgroups: rec.food.cooking
From: sherwood@adobe.com (Geoffrey Sherwood)
Subject: pasta machine
Organization: Adobe Systems Incorporated
Date: Thu, 1 Oct 1992 21:15:12 GMT

I do hope this hasn't been beaten to death lately (I haven't been reading
this group for a couple of months -- and *everything* gets beaten to death
on the net eventually :-)) but Best (local catalog showroom place) is having
a sale on a pasta maker made by Takka.  It normally sells for $100 (both
there and at Service Merchandise -- they claim a list of $130, which is usually
too high in my experience, but what the hell) and is on sale for $90.  Not
spectacular, but $10 is $10.

So does anyone out there have any experience with this guy?
It claims it makes a pound and a half of pasta in 10 minutes.

1) is this true?
2) is it good pasta? (it does extrude the pasta, and I know that conniseurs
	prefer it rolled, but you don't get a machine like that in my price
	range.  Except the hand-cranked Atlas which is too much work!).  How
	does it compare to the standard store-bought dried stuff?  If it
	ain't better, what's the point?
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.
4) is it hard to clean?
5) anything I missed?

Any info is most sincerely appreciated!
	geoff sherwood
From: sarahb@fanfare.EBay.Sun.COM (Sarah Bate)
Newsgroups: rec.food.cooking
Subject: re: REQUEST: Baklava
Date: 29 Sep 92 19:44:32 GMT
Reply-To: sarahb@fanfare.EBay.Sun.COM
Organization: Sun Microsystems
NNTP-Posting-Host: fanfare.ebay.sun.com

Thank you to all those who sent me your Baklava recipes.
I think i'll try & make some this weekend.

By the way,  I made butter last weekend & it's really good.
Unfortunetly my husband wont let me buy butter anymore now
that he knows I can make it.  Gee, thanks.

Sarah
Newsgroups: rec.food.cooking
From: pattee@ucsu.Colorado.EDU (Donna Pattee)
Subject: REQUEST: Cat Poop Cookies
Organization: University of Colorado, Boulder
Date: Fri, 2 Oct 1992 15:53:06 GMT


Well, it's hard to believe, but I need the recipe for "Cat Poop Cookies"!
And of course I didn't save it because I couldn't imagine ever making it,
but a friend needs it for a practical joke.  If you have a copy of the
recipe but think everyone on this group is sick of seeing it, please e-mail
me at pattee@ucsu.colorado.edu.  

Thanks!
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
Date: 5 Oct 92 19:15:59 GMT
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

<1992Oct2.190611.28864@iscnvx.lmsc.lockheed.com> <m3apl-l@lynx.unm.edu>
<1992Oct3.015209.799@morrow.stanford.edu> <11011@sun13.scri.fsu.edu>
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Followup-To: 
Distribution: 
Organization: Stakeholder Relations, NCR Corp in Dayton,OH
Keywords: 

In article <11011@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall)
writes:
>Oh, for heaven's sake!  There are two types of people in the world.
>Those who like to keep eggs in the refrig, and those who don't.
>Neither group is going to convince the other group.  Live and let
>live.
>
>Out of idle curiosity - wonder which group votes Democratic and
>which group votes Republican?  I would hazard that in-refrig is
>the conservatives, and that on-counter is Democratic.  But could
>be wrong :-)
>


        Too funny.


        And he's right, I guess.  I'll be voting Dem this year.


        BUT what about them Cool-Whip types?



        ; >  ; >  ; >   A JOKE, I SWEAR, IT WAS A JOKE!
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Newsgroups: rec.food.cooking
Subject: help ... need beet recipes
Date: 6 Oct 92 18:16:46 GMT
Article-I.D.: magnus.1992Oct6.181646.7201
Organization: The Ohio State University

Help, the garden is overflowing with beets this year.  Any idea what
to do with them?  Any help will be appreciated!
Lori Rellick
Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Out of Print Cookbooks
Organization: Stanford University CSLI
Date: Fri, 2 Oct 1992 22:19:15 GMT

In article <1992Oct02.105624.16150@NeoSoft.com> arielle@NeoSoft.com (Stephanie da Silva) writes:
>You are so right in that the newer editions aren't as good.  Any idea where
>to get an older edition (circa mid to late 60s) of this book?  

I make a (dangerous!) habit of prowling the cookbook sections of used
bookstores both at home and when traveling.  This has enabled me to
nearly duplicate my mom's collection of 'ancient' cookbooks AND pick
up some truly amazing finds such as _Practical Ice Sculptures_ (well,
how DO they make those monstrosities?) and _Pfeffernuesse_ (you wouldn't
BELIEVE how many ways there are to make those little cookies).

--Diane

-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
Newsgroups: rec.food.cooking
From: datri@egsner.cirr.com (Anthony Datri)
Subject: Ronco food dehydrator?
Organization: Central Iowa (Model) Railroad, Dallas, Tx.
Distribution: usa
Date: Tue, 29 Sep 1992 06:09:31 GMT
Keywords: turkey jerky


I've seen a couple of half-hour commercials for a food dehydrator from
the Ronco people.  The device *looks* neat, but I'm cautious about the
quality of their stuff.  Any experiences?


Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Baklava recipe to die for
Organization: Stanford University, California, USA
Date: Mon, 5 Oct 1992 16:20:12 GMT

Here is an excellent Baklava recipe.  I'm sharing it out of my
cookbook "Cooks Tour of the World".  Sorry, it's now out of print.

    BAKLAVA

3 cups nuts (walnuts, blanched almonds, hazelnuts, and/or
                     pistachio or combination)
1/2 cup sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
1 Tbsp. lemon rind, grated
2 cubes butter, melted (1/2 lb.)
1 package phyllo

    HONEY SYRUP

1 cup sugar       3/4 cup water
1 cup honey       1 - 3" stick cinnamon
2 Tbsp. lemon rind, grated

Toast the nuts on a cookie sheet at 350* for 15 minutes. Grind nuts
moderately fine in food processor, meat grinder, or blender.
Combine with sugar, speices, and lemon rind.  Set aside.

Brush bottom of 9" x 13" baking pan with melted butter.  Place 2
layers of phyllo leaves on the bottom of the pan.  Brush lightly
with butter.  Add another 2 layers of leaves, and butter top again:
Sprinkle this layer with 1/2 cup of nut mixture.  Repeat, finishing
with 2 layers of leaves.

With sharp knife, cut top two layers of phyllo leaves in a diamond
pattern.  Make about 30 diamond shapes on the surface.  Bake at
325-degree oven 50 minutes or until golden brown.

Pour cooled honey syrup over the top of the hot baklava.  Cool well
before cutting and serving.   This is best the second day.  Do not
refrigerate.  Cut in 3" squares.

Honey syrup:   Combine listed ingredients in a heavy-bottomed
saucepan.  Bring to a gentle simmer.  Simmer 15 minutes.  Cool.
Newsgroups: rec.food.cooking
From: mdk1@netcom.com (Mark Kaplanoff)
Subject: Re: corn chowder
Date: Mon, 28 Sep 92 05:34:05 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

In article <1992Sep26.023823.22325@epas.toronto.edu> dschlow@epas.utoronto.ca (Deborah Schlow) writes:
>I'm looking for a good recipe for corn chowder. The corn has been so
>nice this year that I'd like to make soup to freeze. A chicken
>broth-based one would be great. All right, I confess, I love meat.
>Thanks in advance.

Here is a tried-and-trusted corn chowder recipe.  It uses canned corn,\
but I'm sure you can adapt it:

Chope two or three strips of bacon and frie them over a medium heat.
Add one chopped onion.  Fry gently until the onion begins to go beyond
translucent and turn brown.  (The less you cook the onion, the more
pronounced the taste.)  Add one can of cream style corn and half a can
of milk or half-and-half.  (I.e., I don't know the measurement for
the milk but simply use the can to get the proportion right.)  Add
a dash of paprika -- or not!  Bring to a simmer.  Eat.

Some people put in sliced bell pepper.

It would be a grave mistake to put in potatoes, but there are those who
insist.  You would have to cook them separately and add them with the corn.
Yuccch!  However, M.F.K. Fisher in _How to Cook a Wolf_ has a basic
recipe for a generic, potato-based chowder, to which -- she maintains --
you can add corn.  To each her own.
From: denisec@amadeus.wr.tek.com (Denise Caire)
Newsgroups: rec.food.cooking
Subject: Re: Request: Good Non-Dairy Cookbook?
Date: 28 Sep 92 19:18:06 GMT
Organization: Tektronix, Inc., Beaverton,  OR.

denisec@amadeus.wr.tek.com (Denise Caire) writes:
>> I haven't even looked for one...

Jack Campin writes:
>Why on earth not?  sorry, but it's not reasonable to post to the net if
>there is a way to answer your question as easy as: browse in a bookstore.

I would prefer to get a recomendation from someone who is also lactose
intolerant and has already found a GOOD cookbook.  You may not think
it's reasonable but it makes great sense to me.  I don't have much
free time to just go browse and I don't want to fork out money for
a book that isn't very good.  Simple, really.

>Any Chinese cookbook.  Jack Santa Maria's "Chinese Vegetarian Cooking"
>is good but there are dozens of others.

I know that any oriental cookbook will be good since they don't use milk
but I am looking for a book that uses dairy (product from cow utters)
substitutes, not one that doesn't call for dairy-like products at all
(like the vegatarian cookbook you suggested). Anyway, I received many
recommendations and thanks once again to those who replied.

Denise "oh no, it's another mundane" Caire
Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: Looking for recipe for rice-with-coconut
Organization: Stanford Univ. Earth Sciences
Date: Mon, 28 Sep 1992 21:55:22 GMT

>and he was telling me that one of his favorite foods is "arroz
>con coco" or "rice with coconut".  As he described it, the 

I make a very simple rice with coconut just by substituting part 
of the cooking water with canned "coconut milk", which is available
at asian specialty stores (or in the asian food section of a good
grocery -- my safeway has it).  Or, you can make your own
by soaking grated coconut (not sweetened; dessicated is okay)
in hot milk or water (milk makes it richer).  Strain, and you
have coconut milk.  THis is frequently used in Thai curries.

Anyway, just use it as part of the liquid (at least half) you use
for cooking rice.  It is quite good.

I don't know how this compares to what your friend describes, but
it is very easy to do.

Dawn
From: BFULLER@cmsa.gmr.com
Newsgroups: rec.food.cooking
Subject: Re: Kitchen-Aid food mill
Date: 30 Sep 92 13:48:00 GMT
Organization: GM Research Labs


A while back, a question arose concerning the use of Kitchen-Aid's food
mill.  The mill works well with all dry grains, e.g. wheat.  My wife produced
many wonderful loaves of cracked wheat bread using the mill last weekend.  Do
not however expect to grind oil filled beans such as coffee.

Brian Fuller
Newsgroups: rec.food.cooking
From: ar12@quads.uchicago.edu (Richard Nixon)
Subject: Re: Basil indoors?
Reply-To: ar12@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Distribution: na
Date: Thu, 1 Oct 1992 21:04:50 GMT

I recently havested a plant- which yeilded a total of roughly 6-8 cups
of packed leaves (yes, it was a big plant) and made them into pesto minus
the cheese (ie: basil, garlic, salt, olive oil) and put it into the freezer.
Seems to work fine- the other day I chisled some frozen pesto out of the jar
(frozen solid, but relatively soft- not like ice), threw a couple frozen
spoon fulls along with a load of cheese into a steaming bowl of fetuccini 
and diced tomatoes- instant pesto! It had the same taste and texture as
it would have had it been made fresh!
 
Andre


Newsgroups: rec.food.cooking
From: knoland@med.unc.edu (Keith Noland)
Subject: REQUEST: Thai Peanut Sauce
Organization: UNC-CH School of Medicine
Date: Tue, 29 Sep 1992 20:55:50 GMT

I'm sure this is a common request, but I've not been back reading this
newsgroup lately.  Thanks in advance.

Keith & Ronda:
From: c-chan@mcl.ucsb.edu (Christina Callihan)
Newsgroups: rec.food.cooking
Subject: Re: Basil indoors?
Date: 3 Oct 92 01:23:03 GMT
Distribution: na

In <1992Oct1.181823.20174@midway.uchicago.edu> fasciano@cs.uchicago.edu writes:


>So if my indoor basil plants might whither away in the cold months, how can I
>preserve the harvest.  Is there any technique to drying the leaves.  And in
>general, is there any loss of flavor if I leave the leaves on too long
>(assuming I have been trimming off the flowers).


I have dried basil leaves on wooden-framed wire racks in the sun with
cheesecloth over them.  All it really seems to need is dry weather.
One book on herbs that I have read states that basil keeps more of its
flavor and character if it is salt-cured rather than dried.  This entails
taking a jar and filling it with alternating layers of basil leaves and
non-iodized salt.  I also did this with some of my leaves (the dang
plants refused to stop growing...annual, my foot! :), and though they
turn dark, they are still definitely basil.  You do have to mind the salt
level when you use the results, though.


(please note newly altered e-mail address :)  
____________________________________________________________________________
If You Know What |     Christina M. Callihan     |  Doing STRANGE THINGS
 You're Doing,   |  AKA C-chan, Bwee, Chrystal-  |  in the name of Art,
   It's Not      |   Elf & Who Knows What Else   |  and STRANGER THINGS
   Research!     |       (I sure don't)          |    in the name of
 => => => => =>  |     c-chan@mcl.ucsb.edu       |       CHOCOLATE
----------------------------------------------------------------------------
	When life gets weird, the weird get a life.     :)
---------------------------------------------------------------------------- 

(The opinions in this post are not endorsed by the University of California
at Santa Barbara....THANK GOODNESS!!!!!!!!!  ;^}  )
From: doug_d@sdd.hp.com
Newsgroups: rec.food.cooking
Subject: Popcorn kernels have black ends. Why?
Date: 5 Oct 1992 17:39:36 GMT
Organization: Hewlett-Packard, San Diego Division
Distribution: usa
NNTP-Posting-Host: hpsdl126.sdd.hp.com

  When I made some popcorn last night, I noticed some of the kernels were
black at the small end. The kernels have been stored in a jar, so I discounted
boll weevils (or any other bugs). I have two different types of popcorn and
both exhibited the 'black end'. I broke one open and it looked like the first
1/16 of an inch was black. Is this normal?

doug.
From: "kevin mandoske" <kevin.mandoske@execnet.com>
Newsgroups: rec.food.cooking
Subject: roasting a piglet on a pi
Date: 27 Sep 92 19:59:50 EST
Reply-To: "kevin mandoske" <kevin.mandoske@execnet.com>
Distribution: rec
Organization: Executive Networks Information

I do a pig roast every year for family and friends.   I purchase about
a 100 pound whole pig.  In addition I rent a motorized spit from a rent
all place.  This uses charcoal as fuel.  The pig takes about 7-8 hours
to cook and you will use about 6-7 bags of charcoal.
The most difficult part of the job is centering the pig on the spit.
This may take several tries before he doesn't flop too much.  I also wrap
the pig with chicken wire so that he won't fall apart as he approaches
doneness.  Baste toward the end with a vinegar, brown sugar, red pepper
mixture.  Mostly vinegar. Serve with vinegar based BBQ sauce.
Keep a bucket of water handy to dose flames from fat burning.  If getting
too brown, wrap in foil.
Hope this helps and I'm not too late for your party.

               Kevin R. Mandoske
--
Executive Network Information System  (914) 667-4567
International ILink Host
From: munn@a.cs.okstate.edu (MUNN THOMAS JOSEPH)
Newsgroups: rec.food.cooking
Subject: Re: Is old flour responsible for bad pie crust?
Date: 2 Oct 92 19:22:59 GMT
Article-I.D.: a.1992Oct2.192259.12421
Organization: Oklahoma State University

I just got done with the worst pie-crust fiasco in my life.  I normally
make a delicious pie crust, but today It seemed impossible.  The flour I
used was really old (about 1 year), and my water might not have been cold
enough.  Let me explain what happened.  Whenever I tried to roll the crust,
and got done, I rolled up the crust and it broke apart into a million pieces.
I tried varying measures of grease and water, all to no avail (I bouhght new
flour and they came out alright.

Any ideas???

Thomas
From: Larry Geller <lgeller@igc.apc.org>
Newsgroups: rec.food.cooking
Date: 03 Oct 92 22:06 PDT
Subject: Re: Dehydrators
Nf-ID: #R:1992Oct3.152140.4509@desire.wrig:2095988663:cdp:1450800002:000:1246
Nf-From: cdp.UUCP!lgeller    Oct  3 22:06:00 1992


I can recommend a dehydrator which I had for years and have been 
killing myself for having sold just before I left Japan in 1988.  
It was a Living Foods dehydrator (Living Foods Dehydrators, P.O. 
Box 546, Fall City, Washington 98024 if they are still around).

Not only could I dehydrate about 48 ears worth of corn kernals on 
the trays, it would make several gallons of yogurt or buttermilk, 
several pounds of beef jerkey, and wasn't really all that big.  
It was simple to construct from the knock-down kit.

Alternatively (and especially if the company is no longer in 
business) is the book "Dry It - You'll Like It", obtainable from 
the same address or probably from specialty used cookbook stores.  
The book has recipes and plans for the above dehydrator.

The best book I have seen is H.P. Books "How to Dry Foods" by 
Deanna DeLong, ISBN 0-89586-024-4 (also hardcover), 1979  (H.P. 
Books, P.O. Box 5367, Tucson, AZ 85703 (602) 888-2150). Again, I 
have no idea how the book might now be available. The book is 
comprehensive, with times, temperature, discussion of different 
fruits, vegetables, etc., and with lots of recipes.  There is a 
resources list in the back.  The chapter on glace fruits is 
priceless.

Cheerz
--Larry
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Newsgroups: rec.food.cooking
Subject: Re: Floyd!
Date: 30 Sep 92 17:38:10 GMT
Article-I.D.: cbnews.1992Sep30.173810.27105
Distribution: usa
Organization: AT&T

> Floyd is in any case a gem, though.  Has anyone ever seen
> his books published in the States?  I bought my first (Floyd
> on France) in London about five years ago, and since then
> have been mail-ordering them from Toronto.
> Frank

I recently found (bought) his book on Fish at a yard sale!
How many books does he have and what are the titles?
Arlene
Newsgroups: rec.food.cooking