HDTenEightyP/NetNews huggingface dataset:
From: tjb@enh.nist.gov
Newsgroups: rec.food.cooking
Subject: ""Submarine"" - where did the name come from?
Date: 3 Sep 92 22:00:15 GMT
Organization: NIST

Hi Netters,
Does anybody know the source of the name submarine for the sandwich.
I thought it is from the shape, but read in
a paper some story about sailors etc.
thanks for the info.
Dov Barak
BARAK@ee.bgu.ac.il
From: tunxis@netcom.com (Gary A. Gorgen)
Newsgroups: rec.food.cooking
Subject: Re: Asian grocery adventures
Summary: Correction
Date: 2 Sep 92 15:31:35 GMT
Distribution: na
Organization: Tunxis Design Inc. (408-749-9463)

<1992Sep1.212140.6689@sdf.lonestar.org>,
 allanon@sdf.lonestar.org (Kenneth Leung) writes:

>Actually, it is the Gall Bladder, it is soaked in Chinese wine and is
>consumed by elderly people to keep their blood moving and supposely
>prevents clodding of blood that leads to strokes.

You're correct, it is the Gall Bladder.

I had liver on my mind when I wrote this, because I was thinking
about one time, when I was in Tokywydi (sp?) Japan.

This definitely does not belong in this thread:

I had lunch at an eel shop, and the soup was "Eel Liver".
It was a clear soup with an eel liver floating in it. 
This soup was *FANTASTIC*. I've never seen it, here in the US. 
Eel is available just about anywhere. What do they do with the livers?
The cooks probably save them to make this wonderful soup, for themselves.

Has anyone had this soup before?

Gary.



-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: More gross foods....
Date: 31 Aug 92 14:51:23 GMT
Followup-To: rec.food.cooking
Organization: SCRI, Florida State University

(Not sure why I'm getting into this - it is a stupid thread)

Just finished reading a book called "Desperate Voyage" which deals
with a guy who bought an old sailboat in Panama and attempts to
sail to Australia, where languishes his lady love.

On the way, he runs into a hurricane and loses all his food, plus
a bunch of other stuff.  In his book, he states, in nauseating
detail, how he eats:

     (1) toothpaste
     (2) vaseline
     (3) belt (cuts into strips and boils)
     (4) Shoes (cuts into strips and boils)
     (5) Hair tonic
     (6) Moss he finds growing on the side of  the boat
	  (uses a little hair tonic as salad dressing)
     (7) Flying fish that comes aboard.  He grabs it and
	eats it whole.
     (8) Bird that lands on the boat.  He eats it whole.
	 Picks the feathers from his teeth.
     
And, finally, the most ~gourmet item of them all.  He is out of
everything.  Doomed.  And then he remembers....his sailboat has
a little engine....in that engine is *motor oil*!  He drains it
out, stirs it up, drinks it.  Throws up.  Is deathly sick.

Good book.
--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  Actually, love means that you *do* have to say you're sorry, even
	 if you're really not in the least bit sorry. - (me)
Organization: University of Illinois at Chicago
Date: Wednesday, 26 Aug 1992 23:31:07 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: HELP: moths infest the kitchen

Like others have said, throw it all away and clean everything real well.
Ive found them inside of sealed plastic bags, and rubbermaid, too, but i
haven't found them in sealed tupperware or well sealed glass jars but who
knows if that's just coincidence. I still store grains etc in rubbermaid.
The last time this topic came up, it was suggested that bay leaves would
keep them away. We found a half-pound bag of bay leaves at a local vegetable
store (for about what a tiny jar of them costs in a supermarket), put a couple
leaves in each container and scattered than about on the shelves and havent had
bugs yet this year - there couldnt be a more rigorous proof than that.

barry
From: daoffer@ccwf.cc.utexas.edu (Debora Offer)
Newsgroups: rec.food.cooking
Subject: Re: Automatic Breadmakers
Date: 2 Sep 92 18:46:22 GMT
Distribution: usa
Organization: The University of Texas at Austin
In-reply-to: bob@ultra.com's message of 25 Aug 92 23:38:48 GMT

In article <1992Aug25.233848.1362@ultra.com> bob@ultra.com (Bob Beach) writes:

	I am interested in buying an automatic breakmaker. Does anyone on this
	list have experiences/recommendations with such units in general or
	with a particular model? The DAK catalog has two models and I have
	seen a Hitachi unit at our local Price Club.

I bought the DAK Turbo Baker a few months ago and I have been averaging
3 or 4 loaves of bread a week on it.  I *love* the bread I can make with
it.  The only utensil that gets more use in my kitchen is the coffe maker.
I looked at other models in the local stores but they were more expensive
and usually didn't have a cookbook with them.  The DAK comes with a booklet
that has dozens of fantastic recipes.  I would get the Turbo baker since it
is only about $20 more than the regular (slow) model.  I can get home after 
work, dump the ingredients in
and have a loaf of bread to put away by the time I'm ready to go to bed.
Things to look for in comparison shopping:
size of bowl/bread
clear cover so you can monitor it
multiple settings (white, french, sweet)
manual setting (for making cinnamon rolls and pastries)
time required to bake a loaf
--

\__ __/          Debora    daoffer@ccwf.cc.utexas.edu           \__ __/
   T any opinions expressed are mine, not necessarily my employers T
From: jbutterf@mal-s1.gatech.edu (Jill Butterfield)
Newsgroups: rec.food.cooking
Subject: What do I do with okra?
Date: 27 Aug 92 19:54:09 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

A friend just gave me some fresh okra from his garden. How do I cook it?
I've only used frozen or canned before, in gumbos and just plain, and in
soups. How do I keep it from getting all goopy when I cook it?

Thanks for the help.
jib
-- 
Jill Butterfield, Research Scientist       EMAIL: jbutterf@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
From: mrum@pyrolab.Berkeley.EDU (Marc Rumminger)
Newsgroups: rec.food.cooking
Subject: Apple and Orange Soup
Date: 31 Aug 1992 18:22:19 GMT
Organization: University of California at Berkeley
Distribution: world
NNTP-Posting-Host: pyrolab.berkeley.edu
Keywords: Dessert, Fruit Soup
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Request: baked beans from scratch
Date: 28 Aug 92 18:51:33 GMT
Distribution: usa
Organization: Rochester Institute of Technology, Rochester, NY

I'm looking for a baked bean recipe starting from the dry beans.
My favorite canned product is Grandma Brown's and I'm looking for
something similar (moderately dry and sweet).  The ones I've tried to
date just don't cut it.  Regular baked and pressure cooker recipes are
welcome.

Please e-mail to me and I will post a summary.

Margaret
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
Newsgroups: rec.food.cooking
From: ed@weir.pa.dec.com (Ed Gould)
Subject: Re: Jellyfish (was Re: Gross foods in cans: competition)
Reply-To: ed@pa.dec.com
Organization: DEC Network Systems Lab, Palo Alto
Date: Sat, 29 Aug 92 17:54:54 GMT

> Neither of us could believe that this particular hotel was adventurous
> enough to serve something like [jellyfish].

So, why are you keeping the name of such a wonderful place secret?  Some
uf us visit Seattle now and then...

--
Ed Gould	  ed@pa.dec.com		Digital Equipment Corporation
+1 415 688 1309	  Network Systems Lab	505 Hamilton Ave, Palo Alto, CA  94301

"Unison is only one form of harmony." -- LW
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pepper Vodka pasta sauce
Date: 3 Sep 92 02:01:20 GMT
Article-I.D.: u.1992Sep3.020120.20281
Organization: University of Washington, Seattle


It occurs to me that I could make my own pepper vodka by dropping 
in a dried red pepper or two for a few days.  What do you think? 

--Barbara 
(Being held prisoner in a state with State Liquor Stores and therefore 
a really limited selection of varieties of alcoholic beverages.)
Newsgroups: rec.food.cooking
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Subject: Re: Asian grocery adventures
Organization: University of Wisconsin - Milwaukee
Date: Wed, 26 Aug 1992 22:32:37 GMT

jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu) writes:
: One of my roommates(Karen) and I are Chinese and we frequent the Chinese
: grocery stores of Monterey Park weekly.  We took one of our other roommates
: (Christy) with us one time.  She's Caucasian and boy oh boy did she have fun.
: I have to commend her effort to maintain some curiosity and also her
: state of stomach...  I don't think things in the cans are as intimidating

: 
: Have you seen these places?  Live fish for you to select.  The guy pulls
: it out of the overcrowded tank with a net and then slams it on the ground
: (that you and I walk on) to subdue the fish.  Walk down the fridge sections
: and take note of all the forms tofu can come in - wow!  There's this 
: Jennifer Yu

     My kids both live in SantaCruz and shop at Chinese groceries
within a 20 mile radius--Sunnyvale, etc.
    They can make me jealous just by a description of one of their
shopping trips--when I visited 2 weeks ago the highlight of the trip
was a visit to one of these places where we overshopped on
fresh,fresh,fresh, green vegetables that I pay up to 6 times as much
for here in Milwaukee (and they usually look like they died last week)
    I didn't do a thorough exploration of tofu, though; I use the
fresh stuff and the dried sticks and sheets and the little fermented
cubes in wine and sometimes the brown spiced kind.  Is there a soft,
sheet beancurd to use as a dumpling wrapper?  I can't find it here.
                       Thelma
From: reza.naima@uttsbbs.uucp (Reza Naima)
Newsgroups: rec.food.cooking
Subject: Spanish Chocolate
Date: 30 Aug 92 11:18:00 GMT
Reply-To: reza.naima@uttsbbs.uucp (Reza Naima)
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591

Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) wrote :

TT>    [Deleted]
TT>
TT>How about Castillian hot chocolate?  The recipe below is taken from
TT>Anna  Thomas' "The Vegetarian Epicure Book Two."
TT>
TT>      1/2 c.  cocoa
TT>      1   c.  sugar
TT>      7   t.  cornstarch
TT>      1/2 c.  water
TT>      1   qt. milk
TT>
TT>Shift the cocoa and sugar together into a medium-sized saucepan.
TT>Dissolve the  cornstarch in the water, and stir into the cocoa and
TT>sugar until it is a smooth  paste.  Begin heating the mixture, 
TT>stirring
TT>it with a whisk, and gradually pour  in the milk.  Continue stirring
TT>with the whisk as you bring the liquid to a  simmer.  Allow the
TT>chocolate to simmer for about 10 minutes, stirring often,  until it 
TT>is
TT>thick, glossy and completely smooth.  Serve steaming hot.
TT>
TT>Serves six.
TT>
TT>To quote the author, "This is the thickest hot chocolate you'll ever
TT>drink -  any thicker, and it would be a pudding."
TT>


  I just tried the above recipie and I came out with an unusual ending.  
I'm not sure what t. stood for (tea or table), so I used table and I ended 
up with a very good chocolate mousse!

Reza
reza.naima@uttsbbs.uucp      

--- WinQwk 1.10a #0
                                                   
Newsgroups: rec.food.cooking
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Re: Canning Tomatillos and Verde Sauce
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Wed, 2 Sep 92 16:36:18 GMT

Jack Campin writes:
	Judy Woodley wrote:
		 I got a prolific crop of tomatillos this year...
	
	Is this an American name for the fruit known as a "tree tomato" or
	"tamarillo" in New Zealand?  Shaped like a plum tomato, and with a
	similar texture, but acidic enough that you count your teeth after
	eating them?
	
	Where did they come from originally?



Tomatillos look like small, round, green tomatoes with a papery covering
over most of the fruit.  They are used primarily to make salsa, as they
have a slightly bitter taste, remeniscent of tomatoes but not sweet.

I'm not familar with the "tree tomato" or "tamarillo" of NZ.

I've always associated them with Mexican cooking and assumed they
were grown in Mexico and the U.S. Southwest.

This will have to do until someone who really knows what they're talking
about comes along.



William Smith
Intel, SSD

Newsgroups: rec.food.cooking
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Subject: Re: Navy Bean Soup
Organization: The MITRE Corporation, Bedford MA 01730
Date: Tue, 25 Aug 1992 19:26:15 GMT

In article <1992Aug25.153825.26368@iscnvx.lmsc.lockheed.com>
sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>
>>                                 SENATE BEAN SOUP
>>                Bean soup as served in the U.S. Senate dining room
>>
>
>sorry, I have to ask, is this where they get all their 'hot air',
>er, 'gas', from???
 
  Was it Woodrow Wilson who said, 'Some people grow with a job; others
just swell up.'?
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Kitchen Countertops
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Wed, 2 Sep 92 21:15:43 GMT

In article <1992Aug31.145048.22957@decuac.dec.com> jcp@islay.dco.dec.com (Jolly C. Pancakes) writes:
>
>	Ah, what memories! I seem to recall having spent vaste periods
>through my childhood cleaning the grout in my mother's kitchen tile with
>toothbrush and razor blade. What a pain in the neck! And phooey on the
>person who wanted stainless steel sinks with a DeLorean brushed finish.
>Ha! They were a pain, too - showed every single water spot. ANd the
>stainless stove tops were even worse. Worst of all, they attracted
>lightening. It used to come in through the windows and dance all along
>the steel surfaces.
>

I agree about cleaning the grout.  The last three kitchens I've 
inhabited have had awful grout, from previous renters who never 
bothered to clean it.  But even worse than that is the porcelain 
sinks.  My mom has stainless steel, and I always curse at the
porcelain as I scrub the heck out of it with Comet, wishing for
stainless steel.  Is there any other choice besides porcelain
and stainless?  Can the sink itself be made of Corian? I've
seen lots of bathroom sinks made out of the countertop material,
but do they do this with kitchen sinks, too?

Thanks,
Sheila


-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: prem@prem.lbl.gov (Shirdi R. Prem)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 26 Aug 92 00:08:20 GMT
Reply-To: prem@prem.lbl.gov (Shirdi R. Prem)
Organization: Lawrence Berkeley Laboratory
NNTP-Posting-Host: prem.lbl.gov

In article <1992Aug25.153600.26051@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>
>marble is one of the greates surfaces you can use if you bake a lot
>of bread, make pasta, etc - its wonderful for rolling out dough
>and cutting up pastry, etc
>
	IMHO it makes much more sense to have a marble board of
	abot 30"x30" for rolling out your pastry than an entire
	marble countertop. My main objection to marble in the
	kitchen is marble's intolerance of lemon juice and other
	citric acids. 
	
	I speak from experience....... we had to tear out the marble 
	floor in our family home because it had got pitted over the 
	ages (~300-400 years). Even there, the kitchen sensibly had
	not been covered in marble. I doubt if marble would last more
	than a 5 years in a regularly used kitchen. Knock over a
	bottle of lemon concentrate on your marble countertop and poof!
Newsgroups: rec.food.cooking
Subject: Re: Knives
Keywords: knives
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 26 Aug 92 20:31:12 CDT
Organization: Garys' Home for Obsolete Computers

rmakarem@nunki.usc.edu (Total Stranger) writes:

> In article <1992Aug17.142017@is.morgan.com> spgo@is.morgan.com (Stefan Goelln
> >Speaking of knives... Has anyone actually ever bought Ginsu? I'm thinking
> >about trying them ($20 - what the hell). If they actually do work I guess
> >I can throw out my collection of Wuesthofs, hacksaws, chainsaws, circular 
> >saws,.... :-).
> 
> I got a set last week.   The steak knives are o.k. but the butchers
> knife and the boning knife are very "dull".  I tried chopping parsley
> with the butchers knife and it was almost impossible.
> So, IMO, buy something else.

So, are the steak knives worth $20? From the commercials, it looks
like the knives gain most of their "fame" due to being serrated. 
That would make them fine for slicing, and miserable for chopping.
All serrated knives would be like that.

...and no, I don't have any Wusthof, Henckels, or Gerbers. One
Chicago 8", one no-name stainless 8", and one 10" no-name stainless
(after getting the two 8", a friend who was moving gave me a block
and set of knives) chefs' knives and assorted Old Hickory and nameless
blades. I can't afford the good ones, and I can get by with the
cheapies.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: gordonb@mcil.comm.mot.com (Gordon Berkley)
Subject: Re: How to grill FROG LEGS?
Organization: Motorola Communications Israel Ltd., Tel Aviv
Distribution: na
Date: Thu, 3 Sep 1992 11:52:54 GMT

Easy!

Step 1)	Put frog legs in a chair in a small room.
Step 2) Shine a bright light on said chair
Step 3) Smoke a big, smelly cigar
Step 4) Repeat: "You dirty frog...., We know you did it..."

(Sorry, I couldn't resist!  :-)
-- 
[  Gordon D. Berkley    INTERNET: gordonb@mcil.comm.mot.com   POST: cgb001   ]
[  PHONE: +972 (3) 565-8727      FAX: +972 (3) 565-8754      (UTC-2)         ]
From: ackerman@bcstec.ca.boeing.com (Ron Ackermann)
Newsgroups: rec.food.cooking
Subject: Re: Japanese knives?
Date: 31 Aug 92 15:24:28 GMT
Organization: Boeing

In article <26fn!k.tunxis@netcom.com> tunxis@netcom.com (Gary A. Gorgen) writes:
>chris@endgame.gsfc.nasa.gov (Chris Shenton),
><CHRIS.92Aug28164726@endgame.gsfc.nasa.gov> Writes:
>
>>
>>Was seriously tempted by another Japanese knife: ceramic blade. Felt
>>light, fast, and lethal. (plus it's not detected at the airports :-)
>>Was a bit out of my range at approx $75 for a 5-6 incher. I now wish I
>>did buy it...
>
>If this is the same material I'm thinking about, $75 is about right.
>
>Hi-Tech ceramics have been used for cutting inserts, in machine tools
>for years. This is the first time I've heard of it being used in knives!
>
>
>Where might one find more information on these intriguing little gadgets?
>

For mail order, The Cutlery Shoppe, 4561 Kendall Street, Boise, Idaho 83706
(1-800-231-1272 to order, 1-208-376-0430 for information, 1-208-376-7608
to fax an order) carries Kyocera ceramic knives.  Prices (in winter '91
catalog) are:

5 1/8" blade    $49.00  ("retail" $70.00)  Model KC-38
5 1/2" blade    $77.00  (        $110.00)  Model KC-68
6 1/8" blade   $140.00  (        $200.00)  Model KC-130
6 1/8" blade   $157.00  (        $225.00)  Model KC-150

All claim a MOH hardness of 9.2, blade thickness of 3/32", available in
polished white or matte black.  Nothing indicates why the price difference
between the KC-130 and KC-150 models.  They look identical except one is
white and one is black.

Most of their catalog deals with hunting/self-defense knives, but
they have a few pages of kitchen cutlery (Henckels Four Star Series,
Gerber, Damascus Hochos, Forschner, and Spyderco.  They also have a
selection of sharpening aids, ceramic stones, and The Lansky sharpener
kits (I just bought the 5-stone kit, and am very happy with the results).



-- 
Ron Ackermann  DoD # 0462
ackerman@bcstec.ca.boeing.com
RTE,ETR
From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)
Newsgroups: rec.food.cooking
Subject: re: indian recipe
Date: 1 Sep 92 11:37:40 GMT
Organization: University of Florida, NERDC

Thanks to everyone who sent me info concerning my mysterious
Indian pastry ... it is indeed a samosa!  I have since made
another trip to the Indian grocery and found out that they
will sell them frozen, so I have an ample supply (to ease my
cravings) until I can perfect my own and a handy example to
work towards.  What bliss! :-)
 
susan
From: aclarke@stsci.edu (Angie Clarke)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: oreo cookie cheesecake
Date: 27 Aug 92 20:04:10 GMT
Reply-To: aclarke@stsci.edu
Organization: Space Telescope Science Institute, Baltimore MD

Please post, so that I can obtain a copy too.  Thanks very much.

Angie 


In article 15342@scic.intel.com, lindap@scic.intel.com (Linda Peake) writes:
> I'd like to find out if anyone out there has a good
> recipe for Oreo Cookie Cheesecake, with a chocolate
> crust.
> 
> I'm looking for one you need to BAKE.  I have one
> that is the no-bake type( the filling ingredients
> are whipped cream, cream cheese, sugar, and oreo
> cookies), but I think I would prefer the texture
> of one that is baked.  
> 
> Thanks for your help!
> 
> Linda
>  
>  
> 
> 
> -- 
> _______________________________________________________________
> |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX|
> |X|---------------------------------------------------------|X|
> |X|  Linda Peake                Intel Corporation           |X|
> |X|  email: lindap@scic         5200 NE Elam Young Parkway  |X|
> |X|  phone: (503) 531-5075      MS CO5-01                   |X|
> |X|  fax  : (503) 531-0603      Hillsboro, OR  97124        |X|
> |X|_________________________________________________________|X|
Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: What do I do with okra?
Organization: Supercomputer Systems Division, Intel Corp.
Date: Thu, 3 Sep 1992 22:14:06 GMT

In article <NSXI4BF@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>Gads.
>Everytime I see this header I always think "Toss it in the compost
>bin."
>Okra is one of the very, very few veggies I don't like, along with
>lima beans and blackeyed peas.  Tho I can tolerate fried okra, so
>it's not a total loss.
>As for gumbo, I'll take mine with file (has anyone gotten into how
>gumbo is supposed to be made with either file or okra but not both?).

My only contact with Okra was in the USN nearly 20 years ago. It wasn't pleasant, but
not much that I was served in those days was.

Not much contact with Lima's either. Always remember them in the frozen succotash that
my Mother would buy.

But, blackeyed peas... I make them up with a little ham hock or ham shank. Add a little
Vietnamese chili and garlic paste just before serving and then spooned of a big bowl of
brown rice. Mmmm. My mouths watering just thinking about it.
-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
From: toby@cs.man.ac.uk (Toby Howard)
Newsgroups: rec.food.cooking
Subject: Request: clam chowder
Date: 27 Aug 92 12:23:39 GMT
Distribution: rec
Organization: Department of Computer Science, University of Manchester

I'm looking for a good recipe for clam chowder. Can anyone help?

Thanks
Toby
--

-----------------------------------------------------------------------
Toby Howard    Department of Computer Science, University of Manchester
Lecturer               Oxford Road, Manchester, M13 9PL, United Kingdom
                                                   Tel: +44 61-275-6274
toby@cs.man.ac.uk                                  Fax: +44 61-275-6236
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