HDTenEightyP/NetNews huggingface dataset:
From: kbarger@cellar.org
Subject: RE:  Pizza ingredients
Status: RO
Source-Info:  From (or Sender) name not authenticated.
Organization: The Cellar BBS and public access system
Date: Wed, 20 Jan 93 19:02:25 EST

arielle@taronga.com (Stephanie da Silva) writes:

> From: uclyjnw@ucl.ac.uk (Jianing Wei)
> Subject: REQUEST: How to make pizza
> Date: Thu, 14 Jan 1993 11:15:21 GMT
> Organization: Bloomsbury Computing Consortium
> Keywords: pizza
> 
> I'm trying to make pizza but I am unsure of the exact ingredients
> for the base and topping (tomato mixture).

I use a high-gluten flour.  (Its brand-name is "Dominick's Authentic
High-Gluten Pizza Flour".) I have found it gives a much better dough than
"normal" flour.  I don't know if you can get something similar in your neck
of the woods or not.  The recipe is as follows (from the package): 

     1 tsp.  active dry yeast
     4 tsp.  sugar
   1/2 tsp.  salt
     1 tsp.  olive oil
   3/4 c.    warm water
     2 c.    high-gluten flour

Put yeast, salt, sugar, & oil in bowl.  Add water and stir 'til dissolved. 
Add flour and combine until flour is absorbed by liquid.  Knead for 15
minutes, adding a little more flour as needed for ease of handling. 
Refrigerate in a plastic bag for 2 hours.  Press out onto a pan and top as
desired.

Newsgroups: rec.food.recipes
From: Ward Tomlinson <TOMLINSON@neurophys.wisc.edu>
Subject: Re REQUEST: Scotch eggs
Organization: Taronga Park BBS
Date: Sun, 24 Jan 93 10:46 CST
X-Vms-To: in%"recipes@rigel.dfrf.nasa.gov"

SCOTCH EGGS
(from the Canadian Living Cookbook)

4 hard cooked eggs
1/2 lb pork sausage meat
1/4 tsp. dried thyme
pinch dried sage
1 beaten egg
1/2 cup dry bread crumbs
2 tbsp (approx.) butter

Peel hard cooked eggs and set aside.  In bowl, mash together meat, thyme 
and sage.  Divide into 4 portions.  Wrap meat mixture evenly around each 
egg, sealing well. (Moistening your hands will make this easier.) Place 
beaten egg in shallow dish.  Dip each meat-coated egg into beaten egg, 
then roll in bread crumbs.
 
 In skillet, melt butter over medium-low heat; fry coated eggs, turning 
frequently, until browned on all sides, about 10 minutes.  Add more 
butter to skillet, if necessary.  (Alternatively, deep fry for 3 minutes or 
until browned.) Makes 4 servings.

enjoy,
Ward Tomlinson


----- End forwarded message


Newsgroups: rec.food.recipes
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: raisin pie
Status: RO
Apparently-To: rec-food-recipes@cis.ohio-state.edu
Organization: The Ohio State University
Date: Thu, 21 Jan 1993 19:09:11 GMT

We make this all the time.  It is probably the easiest two crust pie
that I can think of.  Sorry, the recipe is approximate, but the
recipe is not very sensitive to quantities.

Raisin Pie

Put approx a pound of raisins in a pan on the stove.  Cover them (about
1/2 inch above the surface of the raisins) with water.  Simmer this
until the raisins have plumped-up - about 15 minutes or less.  Add the
juice from 1/2 a lemon and enough sugar so that the taste of the liquid
is tart/sweet (i.e., not too sweet).  Heat and stir this until the sugar
has dissolved (about a minute or so).  Make a paste of corn starch and
water in a cup (about 1/4 cup corn starch and about that much water).
Thin this out with a bit more water so it can be poured.  Mix this in
quickly to the hot raisin mixture on the stove.  When mixed, heat again
till boiling to thicken the filling.  The filling should be rather thick -
not runny.  If it is too liquid-y, add more corn starch/water and reheat.
Now all you have to do is dump this into a pie crust, cover with a crust
and pop into the oven (I bake it on the bottom rack at about 375 or so)
until the crust is golden and the raisin filling is bubbling (as seen
through the fork holes in the surface which I forgot to mention).  This
should be approx 25 to 30 minutes.  You can brush the crust with beaten
egg and milk to make the crust a more attractive brown.  You can also
make a criss-cross crust for the top if you feel like putting more
effort into the project.

This pie is great!  I hope you can try it. - Lori R.

Newsgroups: rec.food.recipes
From: ames!woodowl!dweaver (Dream Weaver)
Subject: Re: REQUEST Irish Soda Bread
Status: RO
Cc: jehayes@hamlet.ucdavis.edu
Organization: Woodowl, Livermore CA
Date: Wed, 20 Jan 93 12:26:12 PST

Keywords: BAKERY
IRISH SODA BREAD
4 cups presifted, all purpose flour (or unbleached or 1/2 whole wheat)
1 tsp. baking soda
1 tsp. salt
1 cup sugar
3/4 cup butter
1 cup currants OR 1 tbsp. caraway seeds
1 1/3 cup buttermilk
Yolk of one egg

Sift flour, soda, salt and sugar into mixing bowl. Cut butter into
mixture. Add currants or caraway seeds. Toss well, to blend.
Gradually add buttermilk to make a rather soft dough. Knead briefly
and shape into 2 round loaves. Flatten loaves slightly then brush
with mixture of egg yolk and a little water, beaten. Cut a cross in the
top of each load. Place on greased baking sheet and bake one hour
(1 hr) at 350 degrees F, until nicely browned.

(IMHO, delicious)
Judy Hayes....no sig either


--
dweaver@woodowl.UUCP  (Dream Weaver)
Woodowl BBS, Livermore, CA

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Vichysoisse
Status: RO
Organization: Taronga Park BBS
Date: Thu, 21 Jan 93 1:56:36 CST
X-Mailer: ELM [version 2.2 PL16]

From: migarcia@hfglobe.intel.com (Mike Garcia)
Subject: RECIPE: Vichysoisse for Bart!
Organization: Intel Corporation
Date: Wed, 20 Jan 1993 23:33:14 GMT

First you will need a consomme'

LEEK AND POTATO SOUP, 
CALLED A LA BONNE FEMME OR 
VICHYSOISSE OR CREME GAULOISE
Soupe aux Poireaux et Pommes de Terre, dit a' la Bonne Femme

Finely mince the white part of four medium-sized leeks. 
Put this into a pot with one oz. of butter, and stew 
gently for a quarter of an hour. Then add three 
medium-sized quartered potatoes, cut into slices the 
thickness of a quarter.  Moisten with one pint of white 
consomme' add the necessaryu quantity of salt, and set 
to cook gently.  When about to serve, finish the soup 
with one pint of bliled milk and one and one-half oz. 
of butter; pour it into the soup-tureen, and add twelve 
slices of French dinner rolls, cut as thinly as possible.  
Vichysoisse, now called Cre'me Gauloise, is made by adding 
cream and chilling.

This is taken from Escoffier Cook Book.  if you have any other questions
please feel free to ask me!  and let me know how it turns out!

Hawk

Newsgroups: rec.food.recipes
From: Ken Garrido <keng@tunfaire.den.mmc.com>
Subject: Jerk chicken recipe
Mailer: Elm [revision: 66.25]
Organization: Taronga Park BBS
Date: Tue, 26 Jan 93 7:36:06 MST

Stephanie - 

 Since I cannot post to news anyway, I will just go ahead and
mail this to you. 

IMHO, this is an *outstanding* recipe.

------------------ cut here -------------------------------
Jerk Chicken from _A_Taste_Of_The_Tropics_ by Jay Solomon

6 to 8 green onions, diced
1 medium-sized onion, diced
2 to 4 scotch bonnet peppers or jalapeno peppers, 
   seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/4 cup brown sugar
2 tablespoons fresh thyme leaves
1 teaspoon whole cloves, crushed
1 teaspoon black peppercorns, crushed
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken breast, 
   cut into strips

Place all ingredients except chicken in a food processor fitted
with a metal blade. Process for 10 to 15 seconds at high speed.
Place the chicken in a bowl and pour the marinade over it. 
Refrigerate for 4 to 6 hours.

Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess 
liquid. Place on the oiled grill and cook for 4 to 5 minutes 
on each side, or until the chicken is white in the center.
Serve the chicken with fried plantains, pumpkin rice with kale, 
and steamed okra.

Alt:
Jerk chicken can also be baked in the oven. Pour the jerk marinade 
over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 
hours, turning after 3 hours. Remove the chicken pieces and place
on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until 
meat pulls easily away from the bone. Bake 30 to 40 minutes if 
using chicken breast strips.

Newsgroups: rec.food.recipes
From: tmay@eis.CalState.EDU (Tim May)
Subject: REQUEST: Thai Coffee
Status: O
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Calif State Univ/Electronic Information Services
Date: Sun, 24 Jan 1993 06:24:26 GMT

I am tryinng to find a recipe for Thai Iced Coffee that is not  made with
coffee from Thailand because I would like to make a decafinated version.

Thanks -
tmay@eis.calstate.edu

Newsgroups: rec.food.recipes
From: Bob Jewett <raj@margaux.fc.hp.com>
Subject: RECIPE: Lemon Parfaits
Status: RO
Mailer: Elm [revision: 64.9]
Organization: Taronga Park BBS
Date: Tue, 26 Jan 93 10:41:32 MST

Source: Gourmet, March 1982, pg. 38

Serves: 6-8

Ingredients:

   - 1/2 cup strained lemon juice
   - 1 tablespoon grated lemon rind
   - 3 large eggs, separated into whites and yolks
   - 1 cup granulated sugar
   - pinch of cream of tartar
   - pinch of salt
   - 1 cup, well chilled, heavy cream
   - 3 tablespoons confectioners sugar
   - slivered lemon rind for garnish

1. In a small heavy saucepan, combine the lemon juice, grated lemon rind,
   the egg yolks and 1/2 cup of the granulated sugar.  Beat the mixture
   until it is well combined.  Cook over moderate heat, stirring constantly,
   until it thickens.  Do not let the mixture boil.  Transfer the mixture
   to a large bowl and let cool.

2. In a bowl, beat the egg whites with the cream of tartar and a pinch of 
   salt until they hold soft peaks.  Add the remaining 1/2 cup of granulated
   sugar, 1 tablespoon at a time, beating.  Beat the meringue until it holds
   stiff peaks.

3. Fold the meringue into the lemon mixture.

4. In a chilled bowl, beat the heavy cream until it holds soft peaks.  Beat
   in the confectioners sugar and bet the mixture until it holds stiff peaks.

5. Fold the whipped cream into the lemon/meringue mixture.

6. Divide the mixture among 8 ounce parfait glasses.  Chill the glasses in
   the freezer for 2 hours.

7. Garnish the deserts with the slivered lemon rind and serve.

Newsgroups: rec.food.recipes
From: mck@tamarack.cray.com (Mary Kirby)
Subject: Sour Cream Waffle Recipe
Status: RO
Organization: Taronga Park BBS
Date: Wed, 20 Jan 93 12:11:27 CST
X-Mailer: ELM [version 2.3 PL11b-CRI]

Stephanie,

I tried posting this to rec.food.recipes a couple of nights ago and the
article never appeared.  Could you post it?

Thanks!

Sour Cream Waffles
------------------

from the Vitantonio recipe/instruction booklet

1 1/2	cups	flour
2	tsp	baking powder
1/2	tsp	baking soda
1/2	tsp	salt
3		eggs - separated
3/4	cup	milk
1/2	cup	butter or margarine - melted
1	tsp	vanilla
3/4	cup	sour cream

Combine flour, baking powder, baking soda and salt in a small bowl; set aside.

Beat egg whites until stiff; set aside.

Beat egg yolks in a large bowl.  Beat in milk, melted butter, vanilla and
sour cream.

Sift flour mixture into egg yolk mixture and beat well.

Carefully fold egg whites into batter.

Bake in waffle iron.
From: artc@world.std.com (Art Campbell)
Newsgroups: rec.food.cooking
Subject: Re: HELP -- I've got a gallon of sliced apples
Date: 28 Jan 93 15:42:33 GMT
Distribution: usa
Organization: The World Public Access UNIX, Brookline, MA

paul@tct.com (Paul Levin) writes:

>Thinking I was buying a gallon of apple sause (which my 9 month old son
>will eat in 2 weeks), I mistakenly bought a gallon of sliced apples.
>My wife, assuming that I bought the correct thing, opened the can.
>So now I have all of these apple slices, and don't know what to do
>with it.

>Does anyone have a receipt for --
>	apple pie
>	apple cobbler
>	apple crisp
>		and another apple dish you can think of.

So why not run them through the blender/food processor/mixer and
make applesauce?

>Can you please e-mail responces to:
>	paul@count.tct.com

Nope -- it bounced.

>		Thanks.
>-- 
>From:  Paul Levin   paul@count.tct.com   813-532-2239 (work, 9-5 EST)
>    --> Jesus loves you, and died for you; thank Him today. <--

Art



-- 
Art Campbell          artc@world.std.com            72227.1375@compuserve.com
   DoD 358                                  _Real_ BMWs have just two wheels.
    "... In my opinion, there's nothing in this world beats a '52 Vincent 
     and a redheaded girl." -- Richard Thompson
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Camp Cooking
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Wed, 20 Jan 93 20:23:57 GMT

In article <1993Jan20.161356.9396@llyene.jpl.nasa.gov>, julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
|> 
|> Does anyone have tips/hints/recipes/book references for
|> camp cooking? 

Yes, buy a turkey, a piece of string (leash) and a bag of corn.  Let you
food walk in.
From: wack@ariel.ncsl.nist.gov (John Wack)
Newsgroups: rec.food.cooking
Subject: REQUEST: chestnut recipe
Date: 26 Jan 93 18:23:53 GMT
Distribution: na
Organization: National Institute of Standards & Technology




Before Christmas, I received a nice reply to my request for a chestnut
recipe - the chestnuts were chopped and possibly pureed over a pasta
dish and I had it while visiting some relatives in Alsace.  The poster
mentioned that here husband was from Alsace, she knew the dish, and
would get the recipe over Christmas.  I've since lost her address, so
if you're out there and you were able to find the recipe, can you
post it or mail me directly?

Thanks very much,
John Wack
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Wanted: Recipe for Tartar Sauce
Organization: Lockheed Missiles and Space Co.
Date: Wed, 27 Jan 93 18:55:10 GMT

In article <4710065@hpindda.cup.hp.com> bryan@hpindda.cup.hp.com (Bryan Stephenson) writes:
>I always make my own.  I just use mayo and dill relish.  If I'm out of
>relish, I just mince some dill pickles and add them.  Sometimes I also
>add a bit of lemon juice and/or finely smashed capers and/or a wee bit
>of the pickle juice.  No idea on proportions, I just keep tasting it
>while I make it.
>

how about something different from the standard?

I was in a restaurant where I ordered abalone style calamari, breaded, 
fried and served with a sauce made up of, I believe, mayo & salsa - 
Ever since I got rather sick eating scallops with tartar sauce I'm not
too keen on regular tartar sauce and this didn't affect me adversely
(I still can't face a deep fried scallop - broiled, grilled or sauteed
only...)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: u2zj@vax5.cit.cornell.edu (Stanton)
Newsgroups: rec.food.cooking
Subject: All Clad pots & pans
Date: 24 Jan 93 21:06:56 EST
Distribution: rec
Organization: Cornell University

Can anyone tell me if "All Clad" pots and pans are good (as opposed
to just good looking?).

My brother and sister-in-law are buying a new house and I'm thinking
about getting them a set as a warming gift since they often speak of
All-Clad pots in wistful tones.  They enjoy cooking quite a bit.

thanks,

-STanton Loh
u2zj@vax5.cit.cornell.edu
From: Michael.Pierce@p5.f81.n105.z1.fidonet.org (Michael Pierce)
Newsgroups: rec.food.cooking
Subject: converter
Date: 21 Jan 93 18:56:58 GMT
Article-I.D.: therose.727771934.AA00000

On (19 Jan 93) Matthew R. Singer wrote to All...

 To: singer@ll.mit.edu (Matthew R. Singer)
 MR> Anyone know of a program that can read recipes in an ascii file and
 MR> import
 MR> to some common format such as meal-master?

Sure, if you mean for the IBM there is Qbook which will import just about
any ascii file as long as you have
-Begin Recipe Export-

Title:

-End Recipe Export-

 the next version will also allow you to pick the begin and end of a
recipe by moving the arrow keys :-)
                                                Michael
P.S. you can also have Keywords which goes right under "Title"
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Coddle
Organization: Lachman Technology, Inc.
Date: Tue, 26 Jan 1993 19:17:46 GMT

In article <1993Jan25.193301.7539@news.cs.indiana.edu> "Dave Breece" <dbreece@cherry.ucs.indiana.edu> writes:
>At a local Irish tavern, they serve a wonderful hearty soup called
>coddle.  It's a wonderfully thick soup with cabbage, potatoes, bacon,
>and I can only guess what else.  It's said to be an old Irish cure for
>hangovers. 
>
>Does anyone have a recipe?  I'd love to make this for friends, and it
>would great with the Irish soda-bread I going to (attempt to) make.
>
>Any help would be appreciated!
>

Dave, I know it isn't Irish, but I have a recipe for a cawl that sounds
similar: Cawl Cennin, Welsh leek broth:

  Imperial       Metric

    4 c.          1 L      stock from boiling a joint of bacon
   .5 lb         250g      peeled, diced potatoes
   .5 lb         250g      carrots, diced
    2              2       leeks, sliced
   .5            .5        small head of cabbage, shredded
    2 T.         30ml      oatmeal (uncooked)
       to taste            salt, pepper
       to taste            chopped fresh parsley

The addition of oatmeal is optional, so omit it if you want a thinner
soup.

1. Put carrots and tatties in the stock, bring to a boil and simmer for
   10 minutes.

2. Add the cabbage and leeks.

3. Mix oatmeal with a little cold water, then add the mixture to the cawl.

4. Bring to the boil again, reduce heat and simmer 10-15 minutes (just
   until the vegetables are cooked but not mushy). Correct the seasoning,
   sprinkle with chopped parsley, and serve.

(recipe from Mrs Wesley Evans of Denbighshire)
From: sph0301@utsph.sph.uth.tmc.edu
Newsgroups: rec.food.cooking
Subject: Re: Intercalary Day Tea - Russian Recipes Requested
Keywords: Russian food, High Tea, Zakusa
Date: 27 Jan 1993 15:21:27 GMT
Organization: Univ. of Texas School of Public Health

In article <1993Jan27.004834.6573@PacBell.COM> jrtrint@srv.PacBell.COM (John Trinterud) writes:
>Greetings to all,
>
>We will be hosting our annual Intercalary Day Tea at the end of
>February. Some of you may remember recipe collections I posted from
>previous years, and I'll post this year's recipes during the month
>of March.

I recall seeing your recipes last year, but what's Intercalary Day?

kate
From: tsh2@quads.uchicago.edu (tad s hwang)
Newsgroups: rec.food.cooking
Subject: Re: onions
Date: 22 Jan 93 18:38:44 GMT
Reply-To: tsh2@midway.uchicago.edu
Organization: University of Chicago


must be tough to be allergic to onions.  They're sooooooo good.



-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  Tad S. Hwang
"What happened to that nice decent boy I used |  tsh2@midway.uchicago.edu
   to know...?"                               |  the university of chicago
        -leslie wintheiser                    |
Newsgroups: rec.food.cooking
From: lither@uxa.cso.uiuc.edu (litherland kathryn j)
Subject: Re: Camp Cooking
Organization: University of Illinois at Urbana
Date: Fri, 22 Jan 1993 04:56:27 GMT

julie@eddie.jpl.nasa.gov (Julie Kangas) writes:


>Does anyone have tips/hints/recipes/book references for
>camp cooking?  I've done a lot of 2 to 4 day camping
>trips, but we usually take everything we need already
>prepared and just re-heat.  What I'm looking for are 
>things to do for a one to 2 week trip where only the basic 
>ingredients will be there.  

>Thanks,

>Julie

No-bake cheesecake mixes set up pretty well for us on our canoe
trip in Canada last year, but I don't know if you would get the same
results if you were, say, hiking in the Grand Canyon.  If you can find
a friend with a food dehydrator, dehydrate some fresh veggies/fruits
to break the monotony of the usual starchy camping dishes.  Of course,
the options available depend on how much you are concerned with weight,
refridgeration, etc.

Kathy
From: aad@siemens.com (Anthony A. Datri)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 23 Jan 93 05:56:34 GMT
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ

>(my fav..).  Anyways, I made the cake but accidentally substituted
>baking powder for baking soda!!.  As you all can guess, the cake
>did not rise (about an inch thick)

No problem -- you declare the result brownies, and claim that that's what you
were after all along.



-- 

======================================================================8--<
From: holbrook@apollo.HP.COM (Alan R. Holbrook)
Newsgroups: rec.food.cooking
Subject: What To Do With Juicer Pulp?
Date: 26 Jan 93 21:10:15 GMT
Organization: Hewlett-Packard Company, Chelmsford, MA


OK, my wife gave me permission to go out and buy a juicer, but she drew the
line at an extra $13 for a juicer recipes book.  Fair enough, because fresh
juice made from just about anything seems to taste really good and is probably
pretty good for you.  But every time I throw out (compost, actually) several
cups of pulp from the machine, the thought occurs that there is probably something
better to do with it.

Any suggestions as to what would be great...

Thanks.

Alan Holbrook
holbrook@apollo.hp.com
No .sig, I just post on impulse.
From: lwv26@cas.org (Larry W. Virden)
Newsgroups: rec.food.cooking
Subject: Re: clotted cream
Date: 26 Jan 93 16:38:13 GMT
Article-I.D.: cas.1993Jan26.164035.8317
Reply-To: lvirden@cas.org (Larry W. Virden)
Followup-To: rec.food.cooking
Organization: Nedriv Software and Shoe Shiners, Uninc.

I am really confused as to the internet company name of NoSubdomain.noDomain
in Bill's address...


In article <1993Jan26.143418.26561@porthos.cc.bellcore.com> wgs@ashley.NoSubdomain.NoDomain (Bill Schutte) writes:
:In article <1993Jan26.000000.2657@eng.cam.ac.uk>, 90sra@eng.cam.ac.uk (S.R. Atkins) writes:
:|> aad@siemens.com (Anthony A. Datri) writes:
:|> 
:|> >On a flight into London we got "clotted cream" to spread on muffins, and the
:|> >stuff was *fantastic*.  Any recs on US sources or recipes?
:|> >-- 
:
:Sorry, but you cannot make *true* clotted cream here in the US.
:Our dairy products are just not the same as they are in the UK.

Hmm - are you saying that the cows in the UK produce a different kind of
product than the ones in the US?  Or that the dairy section of your
local market does not find certain dairy products turn over quickly enough
to stock them?  Perhaps some folk live close to (in fact, live ON) a dairy
farm.  If these folk knew what the details were, and had access to actual
dairy cows, perhaps THEY could at least enjoy the product...
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
Newsgroups: rec.food.cooking
Subject: Re: The Zen of Bagels
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 28 Jan 93 03:08:43 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

For years I've read about Bagels, seen them being eaten on TV and always 
wondered about what they were like and why they were so popular. They 
have recently become available in New Zealand but I'm still wondering 
as they are too damn expensive! Maybe one of these days I will make 
myself a batch and find out what all the fuss was about.....