HDTenEightyP/NetNews huggingface dataset:
From: beowulf@wam.umd.edu (amealuh)
Subject: Re: Calzones
Keywords: hrm?
Organization: user@senile.apple][e.org
Date: Wed, 12 Aug 1992 17:34:11 GMT

someone asked for a calzone recipe before, i picked this up off of
this group a little while back and tried 'em. very easy, pretty
tasty. keep an eye on the dough - i once made the dough and left it
and came back to find it had grown, and now resembled jabba the hut.

enjoy!

Calzones (Italian Pizza Pockets)

Pasta Sauce ingredients:

1 lb sausage (Italian sausage works well)
1 medium size container ricotta cheese
1 lb parmesan cheese
pepperoni (as much or little as you want)
1 egg

Directions:

Prepare roll dough (see recipe below).  Separate dough into 6 portions
(can make more smaller calzones or fewer larger calzones).  Roll out each
portion into a circular shape (about 1/4" thick, 9" diameter).

Brown the sausage in a skillet.  Drain and set aside.

Beat the egg into the ricotta cheese (this will thicken the ricotta when
it cooks).  Grate the parmesan cheese if it isn't already grated.

Spread a layer of ricotta over half the dough circle.  Add a layer
of parmesan (thich or thin, according to taste).  Add a layer of sausage.
Add a layer of pepperoni.  Sprinkle oregano and/or red chilis on top if you
like.

Fold the empty half of the dough circle over the filled half and crimp the
edges so it forms a wedge-pocket.  Place on a lightly-greased cookie sheet.

Bake calzones at 450 degrees F for 7-9 minutes.  The dough should look like
rool dough looks when it is finished.

Pour the pasta sauce over the top of the calzones and enjoy!

Notes:

Sausage and pepperoni are the main ingredients in my mother's calzones.  Feel
free to add or subtract other ingredients, such as green peppers, mushrooms,
and black olives, for a different taste.  A vegetarian version of this recipe
would work well.  Ricotta cheese was not an original ingredient in the recipe,
but it helps make the calzones less dry and tastes good.  The roll dough is
a general purpose roll dough.  It is less dry than the original dough used in
the recipe, and its slight sweetness complements the overall flavor.


Basic Roll Dough
 
Ingredients:

1 cup milk
3 Tbsp butter
2 3/4 - 3 1/4 cups flour
1/4 cup sugar 
1 tsp salt
1 package yeast
1 egg

Directions:

Heat milk and butter until warm.  In a large bowl blend sugar, salt, yeast
and egg.  Beat for 2 minutes with the beater on low setting.  Stir in flour
by hand.  Knead until smooth and elastic.  Turn in greased bowl.  Let rise.

If you are just making rolls, let the dough rise until it doubles, then
bake at 450 degrees F for 9 minutes.


-- 
		I don't love you anymore since you ate my dog.
beowulf@wam.umd.edu					    beowulf@eng.umd.edu
*	*	*	*	*	*	*	*	*	*      *
From: bruceh@moose.pen.tek.com (Wm Harrington;627-1504;39-766;tekig1.pen)
Newsgroups: rec.food.cooking
Subject: Re: Searching for a burr coffee grinder
Date: 19 Aug 92 01:19:24 GMT
Reply-To: bruceh@moose.pen.tek.com (Wm Harrington;627-1504;39-766;tekig1.pen)
Distribution: usa
Organization: tektronix

In article <1992Aug18.193453.18933@henson.cc.wwu.edu>, n8946410@animal.cc.wwu.edu (Cameron Parish) writes:
|> 
|> 	My SO is getting serious about his addiction to coffee, and he's been
|> making mutterings about getting a burr grinder.  Since his birthday is 
|> coming up, I thought I'd get him one myself, but I'm having an awfully hard
|> time.  The only burr grinder in this dang city is a $60 Braun model....
|> is it worth getting?  (I thought burr grinders were supposed to be pricier
|> than that.  I hope I'm wrong!)   Should I skip the Braun and go look for 
|> a grinder on my next trip to Seattle?  And, if so, what should I look for?
|> 
|> Thanks, 
|> Cam Parish

I strongly recommend the Jericho home grinder.  I got one for $135 a few
years ago from Coffee Bean International in Portland.  Worth every dime.
The Braun and Krupps ~$60 grinders are cute plastic toys.  I had a Krupps for
about a week, then gave it away as a gift.  I have put over 200 lbs of
coffee through the Jericho (I supply coffee for work), and it's about due
for burr replacement.  Otherwise it's good as new.

Bruce Harrington
bruceh@natasha.pen.tek.com
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: REQUEST: Irresistible Toddler Recipes
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 21 Aug 92 21:03:55 GMT

Title of this one really woke me up.  Cannabalism abounds!!   :)
Newsgroups: rec.food.cooking
From: sss@netcom.com (Small Systems Solutions)
Subject: Re: stock
Date: Thu, 20 Aug 92 17:10:36 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)

In article <714283260.F00002@blkcat.UUCP> 
	Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:

>I've eaten at Alice's restaurant (Chez Panisse, that is), and I'm not
>impressed.

So what?
 
>My wife and I had dinner there with another couple, just a year or so ago, and
>it wasn't bad.  But it was nowhere NEAR as good as the prices (which were
>astronomical, even by east coast standards, even by New York City standards)

Nonesense. Downstairs (the Restaurant, fixed menu) is $35/person Mondays,
$45 Tues-Thurs, $65 Fri-Sat.  The Cafe upstairs (really a Bistro) is
considerably less expensive than many a la carte menus in the SF Bay Area.

It's my favorite restaurant in the universe -- having eaten in numerous
three-star (guide Michelin) restaurants in France, and both :-) of the
three-star restaurants in Italy --  and in the years I've eaten there I
have had disappointments.  But I find that the cooking is well-conceived,
well-prepared, and suits me -- upstairs is certainly not haute cuisine,
and downstairs -- well, if you don't happen to like the menu of the evening
for which you have reservations, that's a bit of a problem.  The only
really unhappy experience downstairs was a night of an employee's b'day,
and she (rather than then-chef Paul Bertolli) selected the menu.

But I have had most memorable meals there.

Anyway, Alice herself is a fanatic about seasonality and freshness, and
no restaurant would bother to freeze stock.  She says she has no objections
to my making 5 gallons of demi-glace and freezing it in one-cup containers.

-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
From: ben@bailey.UUCP (Ben Bailey)
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Newsgroups: rec.food.cooking
Date: 15 Aug 92 00:34:31 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

Instead of hand wringing(?) and worrying about what somebody might
think, how about some action?  

The whole purpose of news.groups is to allow for a vote to decide such
items.  Or is the idea of a democratic process to decide such an issue
too alien in todays culture?  Maybe for you, but not me!

I can't believe that we are sitting here worrying about what might
defend someone when we're basically dealing with a dead group!

The real question, as someone else mentioned, is "do we need both
a rec.food.cooking and a rec.food.recipes"?  I vote yes.  Do we
need it moderated?  NO! THAT KILLED IT!  It's so protected IT DIED!  
WE SUFFOCATED IT!  Why worry about SOMETHING THAT DOESN'T WORK?

Heat the stove folks! Lets get on with it!

Ben
--
Ben Bailey                 ben@bailey.uucp -- bailey!ben@uunet.uu.net
12210 Shady Forest Dr.     ben@bailey.tscs.com
Riverview, Fl. 33569       -- The main thing is to keep the main
813-677-5021                  thing the main thing.  Mainly. 
Newsgroups: rec.food.cooking,rec.food.sourdough
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: REQUEST: Russian (Scandanavian?) Black Bread
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Tue, 18 Aug 92 16:53:26 GMT


	When I lived in Finland, I was able to buy very black bread that
	was wonderful. I don't think it was pumpernickel alone, tho that 
	may have been a constituent. It tasted a little sweet (molasses?)
	and I think it may have had some rye in it also. I also remember
	being told that the recipe was orignally Russian, tho I can't 
	be positive that is correct. 
	Iknow this description is vague but Are there any Scandinavian or  
	Russian people out there who know what I am talking about and 
	could post or email a recipe to me?

	Thanks in advance,
	maggie.

                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)

Xref: sparky rec.food.cooking:15027 rec.food.sourdough:251
From: HELLO-WORLD@fit.cc.purdue.edu (Mymy)
Newsgroups: rec.food.cooking,rec.food.sourdough
Subject: Re: Making yogurt: improvements
Date: 21 Aug 92 19:57:42 GMT
Organization: THE WORLD

In article <Aug.21.11.40.18.1992.11332@porthos.rutgers.edu> hinz@porthos.rutgers.edu (Dorothy E. Hinz) writes:
>From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
>Subject: Re: Making yogurt: improvements
>Date: 21 Aug 92 15:40:19 GMT

>In article <1992Aug19.103514.3066@hemlock.cray.com> dadams@cray.com (David Adams) writes:

>> I usually use powdered milk and I make it a little thick.  I use 4/3 cups
>> of powder for a 2 qt jar which is about 2/3 full.  It works well for me.
>> 

>Sounds easy enough.  Do you just let this jar sit out for a few day?  Thanks.

I usually have the yogurt forming overnight. What I do is place the mixture
over the electric hot water heater. The heater is insulated and is in an
enclosed area in my flat. The enclosed area gets quite warm but I don't
know the temperature. When I leave the yogurt for more than one and half days
it gets quite sour. Best way to find out is by experimenting.
Newsgroups: rec.food.cooking
From: kevin@circus.Camex.COM (Kevin McKeon)
Subject: Re: Grilled Chicken
Organization: Camex Inc., Boston MA
Date: Wed, 12 Aug 1992 17:36:15 EDT

In article <1992Aug11.200948.9389@ncrcae.ColumbiaSC.NCR.COM> adamson@grok65.ColumbiaSC.NCR.COM (Ann Adamson) writes:
>In article <713305332.F00002@blkcat.UUCP>, Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse) writes:
>|>   NB> I was wondering if someone could give me some tips on how to grill
>|>   NB> chicken so that the skin cooks down to the point where it is paper
>|>   NB> thin and the chicken is still moist.  I have 40,000 BTU gas grill with
>|>   NB> two burners so that indirect cooking is possible (by keeping one off).
>|>   NB> Could someone give me an idea on their method including time and
>|>   NB> temperature (roughly) to do something like a few breasts.  I have a
>|>   NB> rotisserie that achieves the proper result, but sometimes it is nice
>|>   NB> to just do a couple pieces.  Thanks.

	Beer is the answer for moist, BBQ chicken. 2 beers
actually...one for the chicken and one for the cook. I learned this
trick a long time ago in Detroit. If you pour beer on the chicken
(twice on each side) after you place it on the grill, this will give
you the moistest chicken you've had in a long time!

							KPM


Kevin P. McKeon, Camex Inc/DuPont
US Mail: 75 Kneeland Street, Boston, MA 02111
  Voice: (617) 426-7550, ext 463 Fax: (617) 426-9285
From: rogers@eagle (Bill Rogers)
Newsgroups: rec.food.cooking
Subject: REPOST needed: Harvesting basil
Date: 13 Aug 92 20:38:03 GMT
Organization: Sangamon State University
X-Newsreader: Tin 1.1 PL4

A couple of weeks ago, someone posted an article on how to harvst basil. I
let it get away, would someone e-mail that if they know how.

thanks,
Bill

BTW: my news reader is brain dead and probably didn't attach sangamon.edu to
the reply to field, Sorry.

--
<><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>
<> Bill Rogers, Assistant Director for Academic Computing Services          <>
<>              Sangamon State University, HSB-115                          <>
<>              Springfield, Il 62794-9243     fax:217-786-7188             <>  
<> Internet:rogers@eagle.sangamon.edu        voice:217-786-7352(Mon.->Thur.)<>
<><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>
Newsgroups: rec.food.cooking
From: patt@squid.tram.com (Patt Bromberger)
Subject: Re: Artichokes : I need a hint
Organization: Tramway Unix Systems
Distribution: world 
Date: Wed, 12 Aug 1992 16:22:33 GMT
Followup-To: rec.food.cooking

In article <1992Aug12.052227.21613@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>I tried to bake an artichoke this weekend. I followed the Joy of
>Cooking's method (kinda) and it ended up VERY stringy and tough
>(my garbage disposal wouldn't eat it.  looked like a bird's nest
>in there).
>The book said to blanch, stuff, and put on rack inside covered baking
>dish over hot water (everything in one dish).  I don't have a rack, 
>so I used a small bowl, and immersed the blanched, stuffed artichoke in
>some water in the bowl (oven safe pyrex) covered with foil and baked
>for an hour.  
>The little pink leaves in the middle were stickery (pointed) and tough,
>and the green outer leaves were tough and stringy.  The choke in the
>middle of the pink leaves wasn't tooo bad, but somewhat stickery as
>well.  The stuffing was good.  But that can't be all you fix an
>artichoke for. 
>
>Hints Anyone ?   [deleted]

Hmmm, you forgot to tell us what you stuffed the "chokes" with :-)

Usually, I fix them plain:

trim the leaves of their pointy, thorny spikes and cut a piece
  off the bottom of each so they sit flat in a large pan full
  of water - enough to cover them.

add seasoning - I put in oregano, celery, (aromatic things), etc.

let the chokes cook in simmering water for 30-45 minutes (depending on
 their size) - you can tell they're done when a bottom leaf pulls out
 (or falls off!) easily.

We usually use dipping sauces to enjoy our cooked artichokes - you can
also stuff them after they've been cooked.

Last weekend I watched this guy in an infomerical do "chokes" in a
microwave oven - he had some pretty good tips, too! Someday when I am
in a hurry and my daughter is impatient :-) I'll try cooking the
chokes in our microwave but then I'll miss the aromatics filling our
kitchen with their wonderful scent :-)

Does anyone remember that comedian: Pat Cooper and his "Italian" jokes
about kids at school teasing him about eating "flowers" for lunch when
his mom packed artichokes in his lunch bag?  :-)



-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems in Naturally Beautiful BrUtish Columbia   :-)  :-)
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
From: rika@informix.com (Rika Tsitsinia)
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Cucumber Sauce for Gyros/Cucumber Recipes
Date: 18 Aug 92 16:38:24 GMT
Organization: Informix Software, Inc.

jerrett@iastate.edu (Gregory A Jerrett) writes:

>I have inherited way too many cucumbers to use conventionally, If any
>one has a recipe for the cucumber sauce used on gyros, please post or email
>or both.  If any one hads any other good cucumber recipes they would
>be appreciated too. Thanks.

Tzatziki (Yogurt-Cucumber) Sauce:

	2 cups cucumbers, peeled and cut in small cubes
	1 cup  *strained* yogurt
	*fresh* dill
	some olive oil

	Mix all the ingredients. You can vary the above ratios to taste.

	It is very important that the yogurt is not the runny thing
    that you buy from the supermarket. If you cannot find strained
    yogurt (and I have never been able to do so in the US), strain
    it yourself. Put it in a clean cloth bag (I use the ones they 
    sell for putting the stuffing in the turkey) and leave it
    hanging from somewhere or inside a collander for 2-3 days.
    And don't forget to put a deep plate under it to collect
    the water.

	The quality of the sauce depends on the yogurt culture
    and the freshness of the dill.


	George
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: REQUEST: Cold pea salad
Summary: Spring peas and cheese
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Thu, 20 Aug 92 13:12:39 GMT

In article <1992Aug19.175047.10708@usenet.ins.cwru.edu> bk134@cleveland.Freenet.Edu (Keith William Bowes) writes:
>
>
>Hi all.
>I was at a wedding reception this past weekend
>and was treated to a wonderful salad that I would
>call a "cold pea salad" that had a mayonaise base.
>It had a hint of onion as well, and possibly cerely
>as well as a few other vegetables. This salad was
>out of this world. Does anyone know a recipe for
>a cold pea salad? I don't think I could come too
>close to it without A LOT of trial and error.
>Thanks in advance.
>
>Keith
>
>E-mail to bk134@cleveland.Freenet.Edu or
>post so everyone can benefit. Thanks again.

 When I was in school in MN, I always ran across a pea salad that 
had cheese in it:

Mix together the following:

1 bag thawed spring peas
1/2 cup chopped onion (fine)
1/2 cup finely chopped celery
1 cup cubed yellow american or mild cheddar cheese
1 small jar of pimento in olive oil drained and chopped
3/4 cup Mayo (you may have to adjust this to how wet you like your 
              salads)
Salt & Pepper to taste

 Fairly simple to make an quite different from most salads. 
You could probably experiment with the mayo abit and add things like
Dijon or dill or basil. Anyway enjoy.

     Doris
From: julie@ucrmath.ucr.edu (julie martin)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Seviche Recipe/Freezing Salsa/Worceshire Powder
Date: 19 Aug 92 22:33:33 GMT
Organization: University of California, Riverside

Does anyone have a recipe for seviche?  (It's like
a salsa made with limes, tomatoes, onions, ?, ?, ?.
You marinade raw fish in it and the acid in the ingredients
actually "cooks" the fish.)  It's great served cold, on
crackers.  Sure would be a nice light supper on these
HOT evenings we've been having.  As much as I love to
cook, I don't even feel like turning on the stove.

How about other HOT weather ideas for meals?

-------

A friend of mine said that you can freeze 
salsa.  I've been making a lot of it this
summer and would love to be able to enjoy it in
the winter.  Is it okay to freeze it?  If so,
what is the best way, and how long will it be
good for?

-------

Another friend of mine and her boyfriend have
been searching for a "Worceshire(sp?) powder" that
Lea & Perrins is reputed to make.  It's supposed
to be hard to find.  Has anyone heard of it?
Know where to buy it/send for it?  Anyone have
a recipe similar?

Thanks for the help!

--Julie Martin
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Let's all give a round of applause to...
Date: 19 Aug 92 19:58:29 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <1992Aug18.171250.7326@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>...Shankar Bhattacharyy.  Having a Real Chemist on rec.food.cooking is
>an amazing luxury -- imagine, actual facts on a newsgroup instead of
>just (well, in addition to) the usual parade of contradictory opinions!
>Shankar, your articles are a pleasure to read, and I always learn
>something interesting, useful, or delicious.  Thank you so much for
>the chemistry lessons and the Indian cooking information!
>
I agree.  Thank you Shankar.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Books about food
Date: Sat, 15 Aug 1992 04:05:13 -0500

  OS> From: oliver@baobab.CS.Berkeley.EDU (Oliver Sharp)

  OS> I'm wondering what books people can recommend about food and about
  OS> eating.  I'm interested in things along the lines of Brillat-Savarin,
  OS> M.F.K. Fisher, and Calvin Trillin...

I've enjoyed Craig Claiborne's books, particularly "A Feast Made for Laughter."
You surely won't do any better than M.F.K. Fisher, of course.  I personally
like Beard's writing, but not everybody seems to.

Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: Pierogies
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Thu, 13 Aug 1992 22:31:22 GMT

In article <713743277.F00002@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>  "A> From: "Marcie A. Wallace" <mw0o+@andrew.cmu.edu>
>  "A> After having lived in Pittsburgh for four years I have developed a
>  "A> taste for pierogies.  I'd like to try making them myself.
>  "A> The filling seems fairly easy, but does anyone know how to make the
>  "A> "skins"?  Is it just standard pasta, or something else?
>Are you talking about the pie-sized pierog', or the dumpling-sized piroshki?
>The former is basically a pie crust, the latter a very pliable dough made with
>eggs, water and flour, and maybe just a little salt.

Perogies can be made any size you want (including pie sized if you so
desire :-)  The outside dough is made of eggs, water and flour.  Sour
cream adds a nice texture as well.  I'll post my recipe if I can ever
find it again :-(  The inside is just boiled potatoes which are mashed
and mixed with finely chopped fried onion, bacon, chives, grated
cheese, or whatever your heart desires.

Piroshki's are made in the same shape, with filling, but are usually
filled with meat and the "skins" are a very rich pastry which is
baked, rather than the flour/water dough of a perogy (which is boiled
then fried/sauteed/baked/whatever you like to do with it...)

-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
Newsgroups: rec.food.cooking
From: gamiddle@math.uwaterloo.ca (Guy Middleton)
Subject: Pepperidge farm Milano/Monaco cookies
Organization: MFCF
Date: Tue, 18 Aug 1992 21:46:57 GMT

Does anybody know why these things are called Monaco here in Canada, and
Milano in the USA?  Are they in fact the same?

 -Guy Middleton, University of Waterloo		gamiddleton@math.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@math.uwaterloo.ca
From: jdc5@typhon.uchicago.edu (Jonathan Cohen)
Newsgroups: rec.food.cooking
Subject: Food on the road
Date: 20 Aug 92 15:24:00 GMT
Distribution: usa
Organization: Department of Computer Science, University of Chicago

This request is not related to cooking, but it is related to food.

My girlfriend and I have to drive from the University of Chicago to
Yale and then back again next week.
We were wondering if anyone could suggest some relatively inexpensive
yet gastronomically interesting places to eat on the way.
We don't want to get too far off the road, so anything along route 80
would be nice, but all suggestions are welcome.

Please help us stay out of McDonald's !!
Thanks in advance.
-- 
University of Chicago                             phone: (312) 702 4718
Department of Computer Science                    email: jdc5@cs.uchicago.edu 
1100 East 58th Street
Chicago, IL 60637
Newsgroups: rec.food.cooking
Subject: Re: rec.food.recipes - what happened?
From: gary@cdthq.UUCP (Gary Heston)
Date: Mon, 17 Aug 92 21:44:09 CDT
Organization: Garys' Home for Obsolete Computers

ben@bailey.UUCP (Ben Bailey) writes:

> About a month ago, the moderator for rec.food.recipes said that we
> could expect to see a bunch of postings.  What happened.
> 
> This rec.food.recipes is one dead group folks!  How about we change
> it to unmoderated?

Feel free to sponsor a RFD and vote to do so. Be sure to follow the 
Guidelines, and make real sure you have a thick skin.

Instead of complaining, some of you might try emailing her and asking
if you can help.

Gary Heston, at home....                ....enough; I need to go check
gary@cdthq.uucp                          the watermelon wine....
Newsgroups: rec.food.cooking