HDTenEightyP/NetNews huggingface dataset:
From: lytton@hobie.mlb.semi.harris.com (Jody Lytton)
Newsgroups: rec.food.cooking
Subject: hot -n- sweet pickles
Date: 12 Nov 92 15:44:46 GMT
Organization: Harris Semiconductor, Melbourne FL


         Jim Allen's Hot -n- Sweet Pickles
         ---------------------------------


Start with a 1 gallon jar of dill chips
Drain the juice
Add 2 bottles Louisiana hot sauce
Add 4 cups sugar

Re-seal the jar and put in the refrigerator
Turn jar over once each day for ten days.


Sounds a little strange - but they're really good.

-- 
#        Jody Lytton	             ##                                    ####
## inet:  lytton@mlb.semi.harris.com  ##   "... Oh the weather is here,     ###
### phone: (407) 729-5240              ##   I wish you were beautiful ..."   ##
#### fax:   (407) 729-5005              ##                                    #
Newsgroups: rec.food.cooking
From: delaney@HQ.Ileaf.COM (Dennis Delaney)
Subject: Recomendation on Electric Stove?
Reply-To: delaney@HQ.Ileaf.COM (Dennis Delaney)
Organization: Interleaf, Inc.
Date: Fri, 6 Nov 92 15:27:55 GMT

Does anyone have any recomentations for a Electric Stove?  I looked around
and like the Caloric ESK3700-2K/BL.. Is this a good stove or not???
Please Email me directly, sorry if this is the wrong group for this request.

-- 
-----------------------------------------------------------------------
|Dennis S. Delaney		Internet:	delaney@hq.ileaf.com  |
|Interleaf, Inc.		UUCP:		uunet!leafusa!delaney |
-----------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: suzanne@microunity.com (Suzanne Chesson)
Subject: Re: Holiday gifts from the kitchen
Summary: how long can I freeze cookies?
Organization: MicroUnity Systems Engineering, Inc.
Date: Fri, 6 Nov 1992 22:06:53 GMT

How far in advance can I start baking and freezing holiday 
cookies without having them lose flavor/appearance/texture features?
I'd like to load balance this labor over the next 2.5 months...but 
not if the cookies are crappy by mid-Dec.  I like to make an assortment
to package up and hand out as gifts.  Any advice appreciated.
Newsgroups: rec.food.cooking
Subject: MARMITE - yeast extract: what do I do wi
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Nov 92 13:49:01 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: tjb@enh.nist.gov
TT>they suggested spreading it on a toat. Tried it - quite disgusting...

WE kiwis were brought up on Marmite and Vegemite! This is just a guess 
but you probably have put too much on to your toast. You don't spread 
as much as you would say jam or honey etc. A very little goes a long 
way, say NO MORE than a quarter of a teaspoon if that per piece of toast, 
on top of the butter, you could always put more if you think this is 
not enough, experiment!
Newsgroups: rec.food.cooking
Subject: Re: Brownies with Cocoa powder  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 7 Nov 92 14:04:41 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

lforte@guvax.acc.georgetown.edu writes:   
>was wondering if anyone has a basic brownie recipes that uses COCO  
>powder and not bars of Chocolate.  
  
         PEANUT BROWNIES  
  
1 egg, 4 ozs butter, 1 cup sugar, 1.1/2 cups flour, 1/2 tsp salt  
1 tsp baking powder, 4 tsp cocoa powder, 1 cup peanuts  
  
Beat butter & sugar to a cream, then add egg, flour, b/pdr, salt,  
peanuts & cocoa. Make into balls and bake at 350oF for 15 mins.  
  
         BOURNVITA BISCUITS  
  
1 oz Bournvita (or Cocoa), 4 oz flour, 1/2 tsp b/pdr  
1 oz butter, 1 egg yolk or small egg  
  
Sift flour & p/pdr and rub in butter. Add sugar & Bournvita or Cocoa,  
mix to a stiff dough with egg yolk or egg. Turn onto a board, knead  
lightly and roll out to 1/4" thickness. Cut into rounds or squares and  
place onto a greased baking tray. Bake at 350oF for 10-15 mins.  
  
Either of these biscuits may be iced with chocolate icing made with  
icing sugar (confectioner's or powdered sugar), cocoa and mixed with a  
little water (add a little melted butter if desired).  
  
   
          <--------------------------------------------->  
          < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 >->->->->>   Please DO NOT QUOTE ANYTHING back to me   <<-<-<-<-<  
          <--------------------------------------------->  
Newsgroups: rec.food.cooking
From: kramersc@expert.cc.purdue.edu (Scott C. Kramer)
Subject: Re: List of 454 Muffin Recipes
Organization: Purdue University Computing Center
Date: Fri, 6 Nov 1992 04:01:42 GMT

In article <92310.15160934IAFWM@CMUVM.CSV.CMICH.EDU> Debbie Goodwin <34IAFWM@CMUVM.CSV.CMICH.EDU> writes:
>If it isn't any trouble, can you please post this in Rec.Food.Cooking.  I
>don't see it in rec.food.recipes here. Thanks.
>
>Debbie

 Also, I second that too...unless someone else here at Purdue knows
of being able to subscribe to rec.food.recipies, I would agree with Debbie
if you would post it here too...

Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Slicing Bread from Machines?
Organization: Home for the Terminally Infirm
Date: Thu, 12 Nov 1992 23:53:47 GMT

In article <1du1ejINNg2r@gw.home.vix.com> shedevil@vix.com (Anne P. Mitchell JD) writes:
>
>How do you all slice your bread?  Are your hands that steady, as to
>get even slices for sandwiches?  Or are there some nifty gadgets out
>there to assist in the slicing of bread?

There probably are some nifty gadgets, but we don't have room in our
kitchen for any more of them.  I use a bread knife.  Low cost, low
maintenance, and it works just fine.
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: REQUEST:  white sauce recipe/techniques
Organization: Space Telescope Science Institute
Distribution: na
Date: Mon, 9 Nov 1992 00:37:05 GMT

In article <BxExAE.Gz6@news.udel.edu>, vmckay@chopin.udel.edu (Vicki not Vicky McKay) writes:
> Hello all:  I have a recipe that called for a packet of white sauce mix,
> and unfortunately I could not find white sauce mix in the grocery store.
> I know it isn't that hard to make, but the cookbook I have does not have
> a white sauce recipe, and I am not one for blind experimentation.  So if
> anyone has an easy white sauce recipe, could they email/post it?
> 
> Thanks in advance....
> 
> Vicki (vmckay@chopin.udel.edu)
> 


		Thin White Sauce


2 tbs butter			3 cups of milk
2 tbs flour			1/2 tsp salt

Melt butter; add flour and blend. 
Add milk and salt; cook until slightly thick, stirring constantly.


(thickness can be adjusted by changing proportions)


Janet Morrissey
"Mostly Harmless"

Newsgroups: rec.food.cooking
From: sjane@bmers248.bnr.ca (sjs)
Subject: Summary: Small double boilers
Keywords: Corning 1qt double boiler
Organization: Irrelevant, Ottawa, Canada
Distribution: rec.food.cooking
Date: Mon, 02 Nov 92 13:04:08 GMT

mumbles for the poster to eat:
mumbel
mumble
bla
end mumbles for the poster to eat.

Thank you to all who replied.  The result is that one can get 1qt size
(small) double boilers in Revere Ware or Visions, both of which are 
owned by Corning.  I haven't actually found them myself in my city, but
I have high hopes of being able to order them.  

Thanks again,
sjs

--
It's not irrelevant; it's a hippopotamus.   sjane@BNR.CA
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Salt and Pepper
Organization: Space Telescope Science Institute
Distribution: na
Date: Thu, 12 Nov 1992 15:11:16 GMT

In article <T7m5TB2w165w@railnet.nshore.ORG>, eddie@railnet.nshore.ORG (Eddie Van Huffel) writes:
> matthews_k@cubldr.colorado.edu writes:
> 
>> In article <1992Nov11.000711.10901@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (
>> > I still haven't found a set of salt and pepper mills I like, but I
>> > finally got some shakers that match our plates nicely.  They are
>> > identical, but one has two holes and the other has three.
>> > 
>> > Which one is for the salt, and which for the pepper?
>> > 
>> > -- 
>> > /\     There may be honor among thieves, but there's none among politicians
>> >   \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu  
>> >       \____________________________________________________________________
>> 
>> 
>> My mother always told me that the shaker with the most holes is for the salt,
>> the one with fewer for pepper.  I don't know why this is, perhaps it's becaus
>> most people use more salt than pepper.  My mother, of course, is the final
>> arbiter, kind of like Ms. Manners  :-)
>> 
>> Kellie M-S
>> internet::matthews_k@cubldr.colorado.edu
> 
> 
> Usually, in the past, the pepper shaker had fewer, but larger holes, 
> since the grind of the pepper was coarser than salt.
> 
> 
> --
> eddie@railnet.nshore.ORG (Eddie Van Huffel)
> Railnet BBS +1 216 786 0476


Yes, that's how I remember it, too.  Back in the old days before we knew how
bad too much salt was for us.  And, God Forbid, we should put too much pepper
on something!

Now days, the less salt, the better; and the more pepper, the better. (Although
I always grind my pepper and don't use a shaker.)

Janet Morrissey
"Mostly Harmless"
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: REQUEST:Quesadillas (sp)
Organization: Nobodies Anonymous 
Date: Thu, 5 Nov 1992 02:11:29 GMT

No recipe, sorry.  Cute anecdote, though.  
In a nutshell:  Went to a mexican restaurant.  I'm not spanish, but
know how to pronounce quesadilla.  Non-spanish waitress was taking
our order.  I asked for "kweesa dillas".  She sternly corrected me:
"That's 'kay sa dee ya' !!"  I laughed histerically.  Guess you had
to be there. 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: dsr@philabs.philips.com (Deborah Rech)
Subject: Re: Snickerdoodle/Banana bread
Organization: Philips Laboratories, Briarcliff, New York
Date: Thu, 5 Nov 1992 12:52:15 GMT

My son's second grade class visited one of the many George Washington Head-
quarters recently and they distributed this recipe for snickerdoodles:

1 1/2 c. sugar
1/2 c. margarine, softened
1/2 c. shortening
2 eggs
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. baking soda
2 tablespoons sugar
2 tsp. ground cinnamon

Cream 1 1/2 cups sugar, margarine, and shortening until fluffy.  Beat in
eggs.  Sift together flour, cream of tartar, salt, and baking soda.  Stir
into creamed mixture.  Pinch off pieces of dough the size of a walnut and
roll the balls in a dish with a mixture of 2 tablespoons of sugar and 2
teaspoons of ground cinnamon.  

Place cookies 2 inches apart on ungreased cookie sheets.  Bake in preheated
400 degree (F) oven for 8 to 10 minutes or until the tops are all crinkled.
Cool on wire racks.  Sprinkle any extra cinnamon and sugar over the cookies.

Makes about 6 dozen.
From: gkolstad@reed.edu (Geoffrey Kolstad)
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin recipes
Date: 10 Nov 92 01:47:32 GMT
Article-I.D.: reed.1992Nov10.014732.29886
Organization: Reed College, Portland, OR


any and all of your banana, carrot, your lemon-poppyseed, cheese muffins
would be a delight to see!!

-- 
Geoffrey Kolstad
gkolstad@reed.edu

-I am a student at a liberal arts college; _nothing_ I say can be taken 
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Need cooking tips ;-)
Keywords: wink-wink
Organization: Taronga Park BBS
Distribution: usa
Date: Wed, 11 Nov 1992 06:54:49 GMT

In article <1992Nov10.164331.20437@netcom.com>, michaelk@netcom.com (Michael Kronstadt) writes:
> I think you got so excited about the $250 cookie you forgot to ask how
> to make the coffee to go with it.  I have detailed reviews of 143
> different espresso makers (3 of which are available in this country)
> that I am looking to deposit in an ftp site.

Gads.
You people are making me tempted to post my Frequently Requested
Recipes file again....
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
Lines: 24
Date: Wed,  4 Nov 92 14:56:07 MST
Newsgroups: rec.food.cooking
From: $stephan@sasb (Stephan Fassmann, Software)
Subject: Re: Artichokes?
Organization: BYU

In article <CSS.92Nov4122319@tron.stx.com> css@tron.stx.com (Chris Shenton) writes:
>From: css@tron.stx.com (Chris Shenton)
>Subject: Re: Artichokes?
>Date: Wed, 4 Nov 1992 17:23:19 GMT
>
>At a Thai restaurant, I had a dish which was an artichoke stuffed with
>a creamy shrimp filling. It appeared that they had just parted the
>central core of artichoke leaves, filled with shrimp, etc, then
>steamed the whole thing.
>

Remember to remove the purple hairs as they are poisonous. 

I like to steam them and dip them in lemon juice or Italian dressing. My mom 
use to serve them with a mayo and Italian dressing sauce.

"The Fruge" has several recipes in Three Ancient Cuisines.

Enjoy.
_____________________________________________________________________
|Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|The Random Acts of Kindness will Continue until Morale Deteriorates|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart)
Newsgroups: rec.food.cooking
Subject: Re: Quesadilla Pronunciation
Date: 10 Nov 92 17:01:19 GMT
Article-I.D.: news.1992Nov10.170119.18953
Organization: Vanderbilt University
X-News-Reader: VMS NEWS 1.21

In <1992Nov9.215636.17297@hubcap.clemson.edu> chrisb@hubcap.clemson.edu writes:

> I have been lamblasted for the "cute anecdote" I posted about the
> kwee-sa-dill-a I ordered from the stern waitress enough !!!
> I KNOW you pronounce it kay-sa-dee-ya.  I mispronounced it on
> purpose to get a reaction from the waitress.  She was not amused,
> and corrected me without a second thought.  I was expecting a little
> smile :) from her, but got a cold correction :| 

Actually, it's pronounced ke-sadilla as in kerosene... nt kay-sadilla :-)

Tony
Newsgroups: rec.food.cooking
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Re: towel ignites in microwave oven
Organization: /home/ludviga/cindy/.organization
Date: 11 Nov 92 07:00:40

Peter Sheriff writes:
>     Yes, paper towels can ignite on their own. Most microwave cook
books
>and sometimes the microwave instruction manuals state that you
shouldn't
>use paper towels in the microwave. My wife has ignored this a few
times
>and we have not had a fire yet but some of the towels are very hot and
>dry when they come out of the oven. I think they were very close to
>ignition. I believe that paper products contain some metallic
compounds
>which could cause arcing and the arcs then set the paper on fire but I
may be wrong.

Actually, it's much simpler than that.  Paper will ignite - "flash" -
when it reaches a certain temperature.  A paper towel can reach this
temp in the microwave if it's in there long enough.  So use them for
short jobs only, like warming up pastries.

While we're on the subject, do not put paper into a conventional oven,
either, particularly if you then put the oven on the highest setting.
I got to see the results of a fellow doing this at college band camp.
The kitchen was a mess of smoke and dry fire extinguisher chemical.
Yucko.

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway



Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: Re: Weird campfire foods
Originator: jwhwang@c00545-106ps.eos.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Distribution: usa
Date: Fri, 6 Nov 1992 02:47:43 GMT


last time i went camping, before we left, we made
foil packages of soft corn tortillas with chunks
of cheese in them, smothered in enchilada sauce. 
we wrapped them really well.  when we ate them,
we tossed them in the hot coals of a fire (after
it had burnt down), flipped them after a few minutes,
then took them out, opened them carefully, and
YUM!!!! hot, melted cheese enchiladas!!!!!!!
Newsgroups: rec.food.cooking
From: joxley@cbnewsk.cb.att.com (jody.oxley)
Subject: RECIPE: Broccoli salad
Organization: AT&T
Distribution: bl
Date: Wed, 11 Nov 1992 21:05:13 GMT

This salad is easy and was devoured at the gatherings I took it to
this summer. I may bring it to my Mom's for a Thanksgiving dish.

Raw Broccoli Salad

1 lb. raw broccoli, cut into bite sized pieces
1 lb. bacon, cooked and crumbled
1 1/2 c. raisins
1 c. cashews
1 med. red onion, diced

Combine all ingredients in a bowl.

Dressing:

1 c. mayonnaise (not Miracle Whip)
2 T. white vinegar
1/2 c. sugar

Blend dressing ingredients well. Pour over salad and toss to combine.

Jody Oxley
Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re: Salt and Pepper
Reply-To: jpenovic@1.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Fri, 13 Nov 1992 15:54:12 GMT

In article <1992Nov11.145357.1@cubldr.colorado.edu>,
matthews_k@cubldr.colorado.edu writes:
> In article <1992Nov11.182756.10298@i88.isc.com>, claudiak@i88.isc.com
(Claudia Kale (STG)) writes:
> >>My mother always told me that the shaker with the most holes is for
the salt,
> >>the one with fewer for pepper.  I don't know why this is, perhaps
it's because
> >>most people use more salt than pepper.  My mother, of course, is the final
> >>arbiter, kind of like Ms. Manners  :-)

> > Oh dear. It looks like Kellie's mom will have to duke it out with my
> > mom! My mom always had our salt in the shaker with one hole and the
> > pepper in the shaker with several holes; this was standard practice
> > in the homes of my friends as well. So maybe it's a geographic
> > phenomenon?
> > 

   Well, back in my younger days I worked for several years as
   a waitress at several restaurants (what a horrible job).  It
   was standard to put pepper into the shaker with the
   smaller/fewer holes.


********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   jpenovic@gould.UUCP
     / /___/  /  \ /   *   {allegra,ucf-cs}!uflorida!gould!jpenovic
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                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************
From: marym@mpd.tandem.com (Mary Matejka)
Newsgroups: rec.food.cooking
Subject: microwave brownies
Keywords: cocoa powder
Date: 13 Nov 92 00:46:20 GMT
Organization: Tandem Computers (MPD) Austin, TX
Originator: marym@tzone.mpd.tandem.com

I think some one asked for this recipe.

In a 9" diameter flat bottomed round microwave dish:

Melt 1 stick butter
  with .25C cocoa powder
Stir in 1C sugar and .5C flour
Stir in 2 eggs
Stir in 1 tsp vanilla and optional nuts to taste.

Microwave on hight while rotating for about 5 mintues. The top
will have just started to puff but be damp beneath the surface.
From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: GRAVY
Date: 9 Nov 92 14:53:37 GMT
Reply-To: nall@ibm12.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <6586@ucsbcsl.ucsb.edu> harley@engrhub.ucsb.edu (Hahn) writes:
>Here is an edited reposting of gravy recipes and hints.  The 
>information is taken from previous postings.

   ...
 
>All I did was edit and format the text.  I have cut out anything 
>that I think is unhealthy (fried stuff, lard, and so on).

 ...

Would it not have been better to not "cut out anything [you] think
is unhealthy" and let us make those decisions for ourselves???  I
cannot speak for others, of course, but personally I would prefer
to have the posting reflect what the original text said.  Especially
since the people whose postings you "edited" are all quite good
cooks (or at least their menus are good, anyway :-) )

John

 
-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
   "America was largely populated by early ethnic cleansing movements
            in Europe, with England leading the way."
From: artemis@netcom.com (Michelle Dick)
Newsgroups: rec.food.cooking
Subject: REQUEST: Strawberry-buttermilk muffin recipe
Date: 9 Nov 92 21:46:34 GMT
Article-I.D.: netcom.1992Nov9.214634.5069
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

Unbelievable as it may seem, I didn't see a recipe for strawberry-
buttermilk muffins in THE LIST.  I had one of these incredible
creations at a salad bar type place (not Fresh Choice, Sweet Tomatoes
maybe?) and it was out-of-this-world!  Does anyone have a recipe they
could share?

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: popcorn
Organization: Lockheed Missiles and Space Co.
Date: Thu, 12 Nov 92 21:03:53 GMT

>In article <1992Nov10.193710.5268@newshub.ccs.yorku.ca> liana@nexus.yorku.ca
>Liana Simons asked for popcorn ideas.
>
I like to use an air popper
I take a large brown bag (size groceries come in) and cut it half way
down two of the sides and fold back the cut down section (the bag should
fit right upto the popper so the popcorn can 'pop' right into it
then, I put some granualted garlic and cheese flavoring (schilling makes
a great one) into the bag, put the popcorn in the popper
once all the popcorn has popped into the bag I squirt margarine over the
top of the popcorn, bring up the folded down side, close up the bag and
shake it up to mix all flavors (the bag catches the extra margarine so
your popcorn isn't too greasy) - then pour the mixture into a bowl and
enjoy -
I've also experimented with a variety of other seasonings like taco mix,
chili powder, italian seasonings, a portion of a dry salad dressing mix


-- 
________________       __        ________________   "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,rec.food.veg
From: jill@gopher.ccbr.umn.edu (Jill Hollifield)
Subject: Re: REQUEST for Horseradish & KimChi (sp?) recipes
Organization: Coordinating Centers For Biometric Research, University of Minnesota
Date: Wed, 11 Nov 1992 14:28:07 GMT

In article <1992Nov10.185625.22690@tigger.jvnc.net> feeney@tigger.jvnc.net (Mike Feeney) writes:
>
>Well the subject says it all.
>
>I had some horseradish at a restaurant the other day that was SO YUMMY.
>Before trying it I thought, hey I can handle this (I am an avid fan
>of TOBASCO, so I thought horseradish would be child's play).
>
>Was I ever wrong.  Really wrong.  I mean eye-tearing, coughing-because-
>of-the-burn-in-my-throat, where-the-hell-is-the-water-wrong.
>
>And I loved it.  So if anyone has the recipe for horseradish (the hotter
>the better)  please post.
>
>Also, what is the hottest hot sauce that can be easily obtained in the
>U.S. ?   
>
>I am also interested in learning how to make kimchi (Korean pickled
>cabbage).  I heard that the cabbage must be aged, but I was hoping that
>there could be some shortcut way to make it.
>
>Please oh please gourmets of the net post your solutions to these
>secrets that have eluded me so far.
>
>
>Thanks in advance
>
>-MIke

You need to get a copy of a catalogue from Mo' Hotta, Mo' 
Betta.  I don't have the 800-number handy, but the 800 directory
operator would.  These guys have everything from *lethal*
hot sauces to hot chili pepper lollipops!

Jill
>
Newsgroups: rec.food.cooking