HDTenEightyP/NetNews huggingface dataset:
From: mmcgreg@uswnvg.com (Mark McGregor)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Urban Legend Cookies
Date: 7 Sep 92 15:45:48 GMT
Organization: U S WEST NewVector Group, Inc.
X-Newsreader: Tin 1.1 PL5


Here's my version of the $250 Mrs. Fields recipe

[BOGUS STORY ABOUT INADVERTANTLY (sp?) PAYING $250 FOR RECIPE DELETED]

Mrs. Fields Cookies

Cream Together:  2 C Butter
                 2 C Sugar
                 2 C Brown Sugar

Add:             4 Eggs
                 2 Tsp Vanilla

Mix Together:    4 C Flour
                 5 C Oatmeal (Put small amounts into blender until it
                              turns to powder.  Measure first then blend.)
                 1 Tsp Salt
                 2 Tsp Baking Powder
                 2 Tsp Baking Soda

Mix together all ingredients and add 24 oz bag of chocolate chips; one
8 oz hershey bar (grated); and 3 C chopped nuts (any kind).  Bake on
ungreased cookie sheets.  Make golf-ball sized cookies, 2" apart, and
bake at 375 degrees for 6 minutes.  Makes 112 cookies.

---------

Comments:  A whopping size batch of cookies.  Cut the recipe in half.
           Make sure your friends aren't allergic to nuts before adding
           nuts to your cookies.  I often make half the cookies with
           nuts and half without.  I still question the ungreased 
           cookie sheet.  I cover mine with aluminum foil (mostly 
           because my cookie sheets look REAL bad and because I don't
           have to clean them afterwards).


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mark McGregor -- mmcgreg@uswnvg.com

I eat, therefore I am.....larger

-- Descartes dessert loving brother
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: erudite@uflorida.cis.ufl.edu
Newsgroups: rec.food.cooking
Subject: desperate for repeat of calzone recipe
Date: 4 Sep 92 14:54:58 GMT
Reply-To: erudite
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4

About a month back, someone mailed their calzone recipe to me that included
the recipe for the dough.  Well, like an idiot, I've lost it.

I promised my boyfriend I would make calzone for him on our one year 
anniversary and now I don't even have a recipe.  (Just like me!)  

Please, resend the calzone recipe (with dough recipe) as our anniversary
is Monday, 9-7.  You will never know how much happiness you would be
bringing to my boyfriend (and relief to me :) ).  I'd hate to disappoint
him on this very special day.

All my gratitude,

Denah 

*** Please, please, don't eat the daisies!

From: Diane.Mayronne@f999.n109.z1.fidonet.org (Diane Mayronne)
Sender: Uucp@blkcat.UUCP
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Sacher Torte Recipe Wanted
Organization: Taronga Park BBS
Date: Wed, 9 Sep 1992 15:26:07 GMT

In article <1992Sep08.035946.2125@NeoSoft.com>, jbrandt@NeoSoft.com (J Brandt) writes:
> A French restaurant/bakery here in Houston called La Madelaine serves a
> really good sacher torte.  It's very moist, wet even, and has a rich
> chocolate/raspberry flavor.  Does anyone have a recipe for it?

I'd post a recipe for it, but that doesn't sound like a true sacher
torte.
Sacher torte is supposed to be a heavy, dryish, toney cake.  There 
shouldn't be any raspberry in it, either.

An easy way to make it is take your favourite chocolate cake recipe,
fill the middle with apricot preserves that have been heated and then
strained (at least 1/2-2/3 of a small jar) and then glaze with a rich
chocolate glaze.  An easy glaze is to take a 16 oz package of chocolate
chips and dump them in a bowl.  Scald a cup of cream and then pour
all at once over the chips.  Stir until smooth.  Let cool slightly.
-- 
Stephanie da Silva                                    arielle@taronga.com
"I am *not* Tuskernini -- and this is an excellent disguise!" -- Tuskernini
From: singer@ll.mit.edu (Matthew R. Singer)
Newsgroups: rec.food.cooking
Subject: Yet Another Pumpkin Request
Date: 14 Sep 92 17:10:11 GMT
Reply-To: singer@ll.mit.edu (Matthew R. Singer)
Organization: MIT Lincoln Laboratory


--

Anyone have a recipe for pumpkin muffins?


-----------------------------------------------------------------------------
Matthew R. Singer                                    MIT Lincoln Laboratory
(617) 981-3771                                       244 Wood Street
singer@ll.mit.edu                                    Lexington, MA 02173
-----------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Subject: Re: irgin olive oil
Organization: North Carolina State University
Date: Wed, 9 Sep 1992 21:22:47 GMT

Oh yeah, you can have lots of pressings.  Haven't you ever squeezed a sponge
twice to get the water out?  And for really inferior olive oil you do a final
pressing with heat applied!  As an expensive lesson go buy 10 different brands
of olive oil (don't even bother with the rancid stuff in the supermakret), but
try some bulk brands, some Lebanese, and some $20/pint stuff.  Get someone
to put code numbers on some ramekins pour in the oils, shuffle and do a
blind tasting with some friends (use bread and/or romaine lettuce for the
dipper).  Now not only is osme better than others, some are just different--
so sometimes you might feel like one kind sometimes another--or one feels
better on pasta, the other on salad.  For cooking a less rarified kind will
do (I buy gallon of Lebanese of extra virgin for cooking).
Now want to talk about an even more problematic oil-walnut?
Newsgroups: rec.food.cooking
From: psima01@convex.zdv.uni-tuebingen.de (M. Maisack)
Subject: Re: Aluminum & Alzheimer's
Organization: Comp. Center (ZDV) U of Tuebingen, FRG
Date: Mon, 7 Sep 1992 07:36:49 GMT

In <Meea6J200WBKQ2e5sm@andrew.cmu.edu> cj1l+@andrew.cmu.edu (Corwin John Joy) writes:

>Here's a question I have for this group.  I have a friend who is
>completely paranoid of (and refuses to cook in) any pan that has
>aluminum in it.  He claims that high levels of aluminum have been linked
>to Alzheimer's disease.  Since I have several aluminum pans this mildly
>disturbs me.  Has anyone else heard anything about this phenomenon, or
>is my friend just confused? 

>Just wondering,
>Corwin 

they found abnormal concentrations of Al in the brains of dead
Alzheimer patients. Where you take it in from is still an open
question. I recently heard from somebody that her doctor said
one main source of intake may be your deo stick. and indeed,
if you look at the ingredient list, there's Al in almost everyone
of them.

Michael
From: bollard@hpspkla.spk.hp.com (Lee M. Bollard)
Date: Tue, 15 Sep 1992 22:22:35 GMT
Subject: Re: Best Pots and Pans to buy??
Organization: Hewlett Packard Company, Spokane, Wa.
Newsgroups: rec.food.cooking

The best pans (especially for the money spent) are made by ALL-CLAD.

These all have stainless interiors, with your choice of exteriors.  Aluminum
core, thick.  Stainless handles that don't get hot riveted w/stainless
rivets.  Stainless lids.  They are built to last forever.

The outer finishes available are (in order of increasing cost) 
1. Brushed aluminum
2. Shiny Stainless steel (these work w/induction burners too)
3. Greyish black anodized (pretty)
4. Copper (pretty expensive)

These pans are worth the effort of looking into.


Regards,

Lee Bollard              
HP Spokane Division
bollard@hpspkla.spk.hp.com
From: steven.frank%acc1bbs@ssr.com (Steven Frank) 
Newsgroups: rec.food.cooking
Subject: WANTED: Good BBQ Recipes
Date: 4 Sep 92 22:17:00 GMT
Distribution: world
Organization: Advanced Computer Concepts BBS, New Rochelle, NY 914-654-1981
Reply-To: steven.frank%acc1bbs@ssr.com (Steven Frank) 


MO>What I'm looking for are some good "Ketchup" based BBQ sauce recipes for Por
MO>Chicken, and Beef.  They can be spicy or mild.  If you also have a good dry
MO>rub recipe, I'd like that too.  I've just started Smoking using Hickory and
MO>would like a good sauce recipe that will enhance the smoke flavor.

Try this one.  It works on most anything.


     Title: Barbeque Sauce
Categories: Sauces
  Servings:  4

    1/2 c  Canola oil                        1/2 c  Ketchup
    1/3 c  Apple cider vinegar               1/4 c  Apple juice
    1/4 c  Orange juice                      1/4 c  Onions
      1 ea Jalepeno pepper                     1 t  Fresh oregeno
      1 ea Garlic clove

  Combine all ingredients, except oil, in a blender.  Belend for several
  seconds.  Simmer for about seven to eight minutes.  Brush sauce over
  what's for dinner before and during barbeque.  Experiment with different
  herbs, vinegars, oils, juices.

-----------------------------------------------------------------------------
---
 . DeLuxe./386 1.25 #457sa . acc1bbs!steven.frank@ssr.com
VSANNICE
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Marinade Recipe for Chicken
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Fri, 11 Sep 1992 09:51:16 GMT
Organization: Weizmann Institute of Science

In article <1685DA562.M17059T@MBVM.Mitre.Org>
maura@mitre.org writes:

>
>Does anyone have any simple, basic recipes for marinating chicken?  I usually
>use boneless, skinless chicken breasts and would like some fun recipes for
>marinating them.  Thanks in advance for any help you may be able to give me.
>
>                              ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>Maura Shugrue                ^ Of course there's more to life than chocolate, ^
>****Shug****                                but WHAT???????????
>                             ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>
>
The simplest marinade I know is soy sauce with added garlic and ginger
(either fresh minced or powdered).  Sometimes I add wine and/or honey
and/or pineapple juice.  Sorry for the lack of measurements, but I don't
use them for this.
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Re: Danish recipes
Date: 15 Sep 92 12:52:23 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

In article 12406@news.iastate.edu, perkins@tc3.fi.ameslab.gov (Leslie S. Perkins) writes:
>I would like to request references to books where I may find some basic
>Danish recipes.  I have checked our local library for books on the subject
>but have had no luck.  (You see Stephanie, some of us pay attention around
>here)  

The bookstore at Dana College has a good selection:

	From Danish Kitchens 	- $12.95
	Danish Home Baking   	- $3.50
	Delectably Danish	- $6.95
	Scandanavian Christmas	- $3.95

The first in the list is the best all-around. It is put out by St. Joseph's Lutheran
Church in Washington, I think. The last two are in the same series and are
not as comprehensive, but are attractive and would make great stocking stuffers
at Christmas time.

All this information originates from my mom who lives a stone's throw
from the bookstore. I don't own any of these books, but instead own
another Danish cookbook put out by the Danish Brotherhood Lodge in
that town. However, I don't know if it is still in print. I love it because it is a 
collection of recipes from all the oldtimers in town.

You can write to the bookstore (Bookstore, Dana College, Blair, NE 68008) or
call them (402-426-7254). 

Have fun,
Leif Neve
From: jlecher@pbs.org
Newsgroups: rec.food.cooking
Subject: rec.food.cooking
Date: 7 Sep 92 01:16:47 EDT
Organization: PBS:Public Broadcasting Service, Alexandria, VA

You know, I used to love barbeque sauce from a bottle. But recently
I've had BBQ ribs several times at a REAL rib place, and have
realized just how weak the bottled BBQ sauce is.
So, I've thrown away all of my coupons, and I am ready to
explore the joys of making my own sauce.
So send me your recipes! Here I am, spatula in hand!

Thanks in advance, everyone.
Jane

Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: REQUEST:Esquire rice pilaf
Date: Wed, 09 Sep 92 19:56:41 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


Some years ago I had a wonderful recipe from either the Esquire Handbook
for Hosts, or the Esquire Cookbook (both now out of print and my copies
lost) for Rice Pilaf, attributed to the Omar Khayyam restaurant (now
defunct) in San Francisco.

First you saute the rice grains, then you cook them with tomato juice.
I don't recall if you bake or simmer them, nor at what temperature or
for how long.

It was a fabulous recipe.

Anyone have it, or something similar?

Thanks;
Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: Lightened Lime Chicken Breasts
Organization: Texas Instruments Inc
Date: Wed, 9 Sep 1992 12:52:42 GMT

Lightened Lime Chicken Breasts

   4   chicken half-breasts, skinned and boned (1 pound)
 1/4   cup unbleached all-purpose flour
 1/4   teaspoon salt
 1/4   teaspoon pepper
 1/4   cup pecans, finely chopped and toasted in a 350-F
       oven 8 to 10 minutes or until lightly browned.
   1   large egg white, lightly beaten
   2   tablespoons freshly squeezed lime juice
   2   tablespoons canola oil
   1   (9-ounce) package frozen artichoke hearts, prepared
       according to package directions
       Lime Sauce (recipe follows)
       Lime slices for garnish


       Pound chicken between sheets of wax paper to make 3/8-
       inch-thick fillets.  Combine flour, salt, peper and  
       pecan pieces.  In a separate bowl, combine egg white
       and juice.

       Dip fillets in egg-white mixture and then into flour
       mixture.  Saute' fillets in the oil, turning once to
       brown each side.  On a serving platter, place fillets
       on top of cooked artichoke hearts.  Top with Lime 
       Sauce and garnish with lime slices.  Makes 4 servings.

       LIME SAUCE:  Melt 1 1/2 teaspoons corn-oil margarine
       over medium heat.  Add 2 tablespoons unbleached all-
       purpose flour and cook for 1 minute, stirring constantly.
       Do not brown.

       Meanwhile, heat 1 1/4 cups low-fat milk to simmering.  
       Remove margarine-flour mixture from heat and slowly add
       milk, stirring with a wire whisk.  Return to medium heat
       and cook, stirring constantly, until mixture begins to
       boil.  Add 1/8 teaspoon salt and stir for 1 minute more.
       In a small bowl, combine 2 tablespoons fat-reduced 
       mayonnaise, 2 tablespoons freshly squeezed lime juice
       and a dash of hot sauce.  Whisk into hot mixture until
       smooth.  Makes 1 1/4 cups sauce.

Per serving: Calories 353  Fat 16g  Cholestorol 81mg
Sodium 428 mg  Percent calories from fat 41%



Newsgroups: rec.food.cooking
From: dzenz@catskill.kgn.ibm.com ()
Subject: REQUEST: Indian Recipe - Indori Soup
Date: Sat, 05 Sep 92 18:24:53 GMT
Reply-To: dzenz@vnet.ibm.com
Organization: IBM Kingston NY

After having Indori soup previously at a local Indian restaurant, I
have to have the recipe. This "local" Indian restaurant is a 45
minute drive way. That's what I get for settling in upstate NY. 8-)

Anyway, a few people have looked in every Indian cookbook they have
come across in the last few months, but have failed to find a recipe
for Indori soup. It's a creamed chicken soup from Southern India.

Thanks,

Dave Z.
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Coffee Makers
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Mon, 14 Sep 92 22:34:54 GMT

In article <1992Sep13.052036.6145@ncsu.edu> jrwaters@eos.ncsu.edu (JACK ROGERS WATERS) writes:
>I'm not sure this is the correct group but good drink goes with
>good food so I'll ask.  A couple of years ago I bought a Bunn
>coffee maker for my dorm room.  Seems like it always made good
>coffee but lately, the coffee is relatively tasteless.  My immediate
>thought was buildup.  I used the cleaning rod they gave me when I got
>my coffee maker but this did not seem to have any effect.  Because
>Bunn seems to be different from other coffee makers, I'm wondering
>if I should use the packages of stuff you put in the coffee maker
>that clean it out.  Any suggestions?  
>
I'm having the exact same problem with mine, bought in 1983.  How often
have you emptied the holding bin and flushed it with fresh water?  (You
empty it by tilting it upside down and letting the water come out the 
spout.  Make sure you don't plug it in until you refill it).  I
usually run two extra pots of water through it about once a month.  But
I'm still having problems getting good coffee out of it.

I was pretty disheartened when the Consumer Reports review of coffeemakers
came out last year.  They refused to even include the Bunn makers in
the review, since they concluded that the water held in the tank of the
maker gets stale, and that other makers that don't hold any water make
much better coffee (in their opinion).  I like the Bunn for its speed.
People on rec.food.drink have mentioned that some of the gourmet coffee
shops have been touting the Bunns (it was Starbucks, I think), because
their filters are flat on the bottom (as compared to conical).  Something
about it pushing the water through the grounds more evenly. 

If anyone has any other suggestions about what to do when your Bunn makes
bad coffee (besides forking out major $$$ for a Baby Gaggia :), I'd be 
very interested.

Thanks,
Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Ideas for a dessert to go with lasagna
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Thu, 10 Sep 1992 12:03:03 GMT


Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
to come up with a dessert.

I assume that with std fare like that, I want something light.  I KNOW
I want something non-alcholic.  The wife wants to make Texas sheet cake,
but to me, that's too heavy.  I am looking for ideas which a) are relatively
inexpensive (I mean, the sitter is going to cost an arm and leg), b) do
not require fancy equipment (I have blender, mixer, microwave, electric
oven/stove - but no fancy ice cream freezers, etc.), c) and would fit the
bill.  Any Italian desserts fall into this type of category?
-- 
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
America Online: lvirden@aol.com
From: sylanov@function.mps.ohio-state.edu (Christine V Sylanov)
Newsgroups: rec.food.cooking
Subject: Re: Columbus
Date: 4 Sep 1992 22:46:54 -0400
Organization: Department of Mathematics, The Ohio State University
Distribution: oh
NNTP-Posting-Host: function.mps.ohio-state.edu

In article <1992Sep4.201049.13049@cbfsb.cb.att.com> joe@cbnewsf.cb.att.com (Joe Judge) writes:
>
>	Does anyone in/near Columbus, OH know of some specialty food 
>	stores?
>
>	I'm a newslurker that decided to post instead of sucking in the
>	recipes/conversation here :)
>	- joe


>
	What sort of specialities are you looking for?
On High St., north of campus, south of N. Broadway, there are
several Middle Eastern and Oriental Groceries.  My favorite
Oriental is Crestview, which is just north of the Big Bear,
the one north of Arcadia at High.
	Have you found the market downtown, shoot, I have forgotten
the name-it's a big "warehouse" type of building with many stands
inside.
	There is an Italian-based grocery, called Carfagno's, I
think, on Tremont, in Upper Arlington, it's by a large shopping
center (which has a Lazarus in it).

	I also am new to Columbus, I have been here for 3 months,
I'd love more info on Columbus grocers/restaurants!  
	Oh, there's a farmer's market Saturday mornings in
Worthington, at 161 and High St.  They have some good organic
produce.

	I'm glad you posted!  It's nice to hear from a fellow
Columbian.   
	

	Christine Sylanov      sylanov@function.mps.ohio-state.edu

P.S.  I forgot about bread....There's Le Chatelaine on Lane Av.,
about 3-4 miles west of High St., near the Lane Av. shopping 
center.  In the Short North, there is a bakery called Pane, which
makes a mean focaccia (sp).  But call Pane first if you want something
specific, they seem to be out of what I want whenever I go there.



-- 
-----------------------------------------------------------------------------
	Christine Sylanov  sylanov@function.mps.ohio-state.edu
-----------------------------------------------------------------------------
From: Crys_Beyersdorfer@edtng.uwp.edu (Crys Beyersdorfer)
Newsgroups: rec.food.cooking
Subject: Re: Bugs!
Distribution: world
Date: 14 Sep 92 22:06:36 CST
Organization: Electric Dreams: The Next Generation BBS

I believe that they are called "mealy bugs".  I have not seen them much of
anywhere other than the places you have stated (flour, rice, etc.).  I have
found no way of keeping them out except....if you put several bay leaves
into the sealed container.  That does the trick!!!  Sounds weird but it
works!  I have not had a problem since I started doing this.  The bay
leaves keep out the bugs but do not add any flavor to the flour.  

This idea also works if you put several in each of your cabinets, to help
get rid of cockroaches.  They do not like the smell.

Crys.

-- Via DLG Pro v0.992
From: Crys_Beyersdorfer@edtng.uwp.edu (Crys Beyersdorfer)
Newsgroups: rec.food.cooking
Subject: Re: Romanian Recipes Needed
Distribution: world
Date: 14 Sep 92 22:12:08 CST
Organization: Electric Dreams: The Next Generation BBS

Try to find a copy of "The Frugal Gourmet On Our Immigrant Ancestors" by
Jeff Smith.  There are several Romanian Recipes in this book.  If you are
unable to find the book, please let me know, as I have a copy right here. 
It would take some time to type in all of the recipes.  Here is the list of
the recipes that are listed in the book:  Ciorba of Veal, Cornmeal Mush
with Cheese, Fried Cornmeal Mush, Mashed Beans, Mixed Vegetables and Veal
Stew, Sausages, Stuffed Cabbage, and Walnut Crescents.  If you need any
more help, please let me know. If you want me to type all of these in for
you, I will.  Crys.

-- Via DLG Pro v0.992
From: westendorf@iscsvax.uni.edu
Newsgroups: rec.food.cooking
Subject: Romanian Recipes Needed
Date: 14 Sep 92 16:44:01 GMT
Organization: University of Northern Iowa


 I'm looking for recipes from Romania.  I have had some of their
 chocolate pastries and they are excellent.  My son needs to 
 cook a Romanian dinner, anyone out there know of any recipes.
thanks,

  MaryW.
Newsgroups: rec.food.cooking
From: akt@photon.uucp (Andrea Terry)
Subject: New Mexico Green Chile
Organization: Photon Research Associates, Inc.
Date: Thu, 10 Sep 1992 15:57:09 GMT


I would like to have two 40-lb. sacks of green chile shipped to me 
from New Mexico.  I know, why would I want that?  Obviously you have
not fallen in love with New Mexican cooking.  I have some great 
recipes.  However, I need the chile.  I have checked with produce 
managers here and cannot get it shipped in...not enough requests (I
can understand that).  Even the Price Club in Albuquerque is selling
it.  So, any suggestions of companies in Albuquerque to call?
From: loosemore-sandra@CS.YALE.EDU (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: moldy cutting board!
Date: 10 Sep 92 20:52:49 GMT
Distribution: rec
Organization: staff hacker @ Yale Haskell project

Help!  My plastic cutting board has sprouted a mold colony!  (It's been
very humid here recently and I neglected to rinse and dry it thoroughly
after the last time I used it.)  So far I've tried running it through the
dishwasher, scrubbing it with a cleanser that's supposed to remove mold
and mildew, and trying to sterilize it with boiling water, but it's still
got black spots on it.  Any further suggestions?

-Sandra
Newsgroups: rec.food.cooking