HDTenEightyP/NetNews huggingface dataset:
From: thelma@csd4.csd.uwm.edu (Thelma Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: Couples Cooking Together..
Date: 12 Jan 1993 23:13:12 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

fritz@fc.sde.hp.com (Gary Fritz) writes:
: : > >My greatest fantasy in life is to find a man who can cook!
: : > >One who is willing to stand in the kitchen by my side
: : > >sharing food secrets with me, cutting, chopping, and 
: : > >stirring in perfect harmony with me.  Alas, I have not
: : > >yet found such a man.  
: 
: My wife found such a man.  Unfortunately SHE doesn't cook!!!!
: So *I'm* the one that cooks alone.... :-(
: 
: (But she says I make a *great* wife! :-)
: 
      I do all the prepping and all the cleaning.  I dictate the recipes--
  I'm thoroughly unable to follow a written recipe; it doesn't feel like
  cooking if I haven't designed it in some way.  My husband often does the
  actual cooking: almost everything we do is stir fry, and he's better at
  tossing and timing.  We have both always known that we need a wife for
  for housewifely chores, which neither of us is any good at, but this week
  my daughter is visiting with her boyfriend and we've discovered that we
  also need a husband:  the two of them have installed a telephone for us,
  patched a hole in the wall w/ plaster, drilled holes in another wall for a
  soap dish...
                  --Thelma


: Gary
From: huntington@umbc2.umbc.edu
Newsgroups: rec.food.cooking
Subject: Dinners under $5 (In RE: Cooking mini-class)
Date: 7 JAN 93 09:40:36 EST
Organization: University of Maryland Baltimore County
NNTP-Posting-Host: umbc2.umbc.edu

I recently tried a recipe for Lentil and Potato Stew
from Jane Brody's "Good Food Gourmet" that was VERY
good, and, as long as you have the needed spices on 
hand and don't have to go out and buy them, would 
probably cost < $5 -- even after adding in a salad.
(...maybe)

Robin
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Hershey Bar
Date: 13 Jan 93 04:35:53 GMT
Organization: NYU Stern School of Business

In article <104492@netnews.upenn.edu> fritz@ben.dev.upenn.edu (Katherine Fritz) writes:
>>>Alan - a Hershey Bar is a chocolate bar, usually made from milk chocolate.
>>
>>And, entertainingly, is made by the Hershey Company, 1 Hershey Way,
>>Hershey, PA.

>Hey, watch it!  I grew up in Hershey!! :-)  The factory is on 
>CHOCOLATE AVENUE (near the intersection of Chocolate and Cocoa
>avenues!).  Many of the streets are named for places where cocoa
>beans are grown -- Grenada, Trinidad, etc.

My sincere apologies. I wrote that from memory. I guess my memory is fading
in my old age. I've never even been to Hershey, but I do have a bunch of
addresses for them on my machine at home, so I should have got that right.

- Shankar
Newsgroups: rec.food.cooking
Subject: Re: Please send $250 cookie recipe
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 5 Jan 93 09:29:50 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <30DEC199218240327@stars.gsfc.nasa.gov>,
offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) wrote:
> Let's not start this again.  THE $250 COOKIE STORY NEVER HAPPENED.
> I know everybody knows someone who knows the person to whom this happened, 
> but it is a load of bull****.  IT NEVER HAPPENED.  
> This is a classic example of an urban legend...

Joel-

I can easily believe you, since the story was so unlikely.

However, has anyone tried the recipe?  Is it any good?  Or, is it just
another ordinary cookie recipe?!

fred-mckenzie@ksc.nasa.gov
Newsgroups: rec.food.cooking
From: ac374@yfn.ysu.edu (Stanley Kaminski)
Subject: Re: Breadmachines....Purchasing Advice
Reply-To: ac374@yfn.ysu.edu (Stanley Kaminski)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Sun, 10 Jan 1993 10:20:11 GMT


In a previous article, aad@siemens.com (Anthony Datri) says:

>>	My husband has decided to buy me a breadmachine but I'm not
>>sure which is the best type to get.
>
>CR did a report on a couple of models a couple of years ago, with mixed
>results and believability.
>
>I have one of the DAK ones.  DAK sells returned items at sharp discounts,
>although this isn't well known.  I got my machine from them for something
>like $89.  I couldn't figure out why it was returned, actually -- it looks
>and works fine.  Of course, you're flooded with DAK hype, but the machine's
>worked fine for me.  The loaves are cylindrical.

Are you SURE you're not confusing DAK with Damark? I remember receiving
a DAK catalog containing a letter from Drew Kaplan categorically denying
that his company sold used products.

Damark does sell used stuff, and in the past they didn't always clearly
indicate in their catalogs when something was used. As far as their "dis-
counts" are concerned for used stuff, I've seen brand new bread machines
being sold for the same price as an identical used model in a Damark
catalog. 

---Stash
-- 
ai815@cleveland.Freenet.Edu        ///   "Bourbon and beans;
ac374@yfn.ysu.edu                 ///     an explosive combination!"
GEnie: S.KAMINSKI             \\\///    --James T. Kirk, STAR TREK V
-------------------------------\XX/---------------------------------
From: fritz@fc.sde.hp.com (Gary Fritz)
Newsgroups: rec.food.cooking
Subject: Re: What food processor to buy???
Date: 12 Jan 1993 16:20:08 GMT
Organization: HP SESD, Fort Collins, CO
NNTP-Posting-Host: hpfcgf.sde.hp.com
X-Newsreader: TIN [version 1.1.4 PL6]

MARGARET R. PARKER (MPRK@db1.cc.rochester.edu) wrote:
: Cuisinart is going out of business! I have 2 questions:
: Now what kind of food processor should my girlfriend buy?

Yike!  And I was just about to go out and find a Cuisinart food processor...

Thanks for the warning!  Where did you hear this?

Gary
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: What to do with LOTS of Tomato Paste?
Date: 5 Jan 1993 21:09:33 GMT
Organization: Stratus Computer Inc, Marlboro MA
Distribution: world
NNTP-Posting-Host: pogo.pubs.stratus.com

In article <23148@venera.isi.edu> vickiemc@isi.edu (Vickie McCorkendale)  
writes:
> 
> Hi,
> 
> My uncle who works at a produce processing plant has graciously given me  
about 2
> quarts of tomato paste.
> 
> Now the question is what does one do with tomato paste other than add it to
> Italian red sauces?
> 
> Suggestions are very welcome!  Email or post.
> 
> Thanks,
> 
> Vickie

Our usage of tomato paste tends to be a bit here, a bit there.  Since
we rarely use up a whole can at once, we freeze the remainder in a
covered container and thaw it in a hot water bath as needed for future
use.  We've never had any problems with this -- you might want to try
it if you can't use your supply up fairly quickly.

Karen Fegley
Stratus Computer, Inc.



Newsgroups: rec.food.cooking
From: "john russell" <john.russell@canrem.com>
Subject: crock pot r'mendation
Reply-To: "john russell" <john.russell@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 10 Jan 93 22:46:37 EST

Consumer Reports recently rated a bunch of crock pots.  The kind I have
(Rival 3150) scored quite high, although mine doesn't seem to be the
same as the one they reviewed (review cited glass top, fry-basket, mine
has neither).

John
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Re: Real fancy hot chocolate
Distribution: world
Date: 8 Jan 93 19:17:02 EST

	My husband makes cocoa in the microwave- milk, Droste's cocoa,
and Rumplemintz peppermint schnapps. Read the directions on the Droste's
box, and modify according to how much schnapps you want.

	Rachel
--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+
From: ssrzakar@csres.cs.reading.ac.uk (M. S. Zakaria)
Newsgroups: rec.food.cooking
Subject: Re: Thai cooking/Galangal root
Date: 5 Jan 93 12:17:53 GMT
Organization: University of Reading

davidw@fulcrum.co.uk (David Wilkinson) writes:

>In article <1993Jan4.155347.21926@pmafire.inel.gov> russ@pmafire.inel.gov (Russ Brown) writes:

>>You can get 1 oz. of galangal root for $2.50 from DeWildt Imports, Fox
>>Gap Rd., R.D. 3, Bangor, PA, 18013.
>>

>Does anyone know a source for this kind of thing in the UK?

>Thanks,

>Dave W.

>--
>David Wilkinson                                    davidw@fulcrum.co.uk
>Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND

I got some from Matahari near Paddington and Wing Yip Supermarket in
Cricklewood, London. I think there is a branch of Wing Yip Supermarket
in Birmingham.

--
Shanudin Zakaria
Reading, Berkshire
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Re:  REQUEST: licorice
Distribution: usa
Date: 8 Jan 93 19:40:15 EST

	Actually, I wouldn't mind knowing how to make cherry, strawberry,
grape, chocolate or other flavors of licorice...

	Rachel
--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+
From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: How does one make a "power shake?"
Date: 11 Jan 93 20:30:52 GMT
Followup-To: rec.food.cooking
Organization: SCRI, Florida State University


Alas, the new year has brought grief :-(  The local health
food restaurant, to which I would go on a regular basis to
eat soup and a "power shake" has closed.  Rats!

The soup I can handle, but I'm gonna miss those power shakes.
Not sure what all they had in them, but I could taste honey,
banana, and milk.  They were thick, and smooth, and certainly
healthy (hey, this was a health food restaurant!)

Would anyone happen to know how to make such a thing?  (The
name may or not be the same).  I've tried different combo-
nations, but can't seem to hit one that really works (although
it was fun trying, especially when I started adding different
types of rum and such :-)

John

-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  "Why yes, as a matter of fact, I DID vote for Hillary!!" - me
Newsgroups: rec.food.cooking
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: Requesting Healthy Cake Recipe
Organization: DSG, Stanford University, CA 94305, USA
Date: Mon, 11 Jan 93 03:28:22 GMT

In article <1993Jan11.001211.1752@cam.compserv.utas.edu.au> khill@leven.appcomp.utas.edu.au (Katrina Hill) writes:
>
>	I am hoping that some one out there has a healthy cake recipe.  IT
>	is for a birthday where the recipient can't eat vey much sugar and 
>	considering our line of cakes is chocolate with choc chips with 
>	chocolate frosting with srawberries and cream i find myself without 
>	anything that could be considered healthy and a birthday cake.  I have
>	considered a carrot cake but don't have a suitable frosting recipe.
>
>	So if you could help, please do.
>
>	email: K.Hill@appcomp.utas.edu.au
>
>	Thanks Kat
>
A carrot cake is FAR from "healthy!" The carrots don't magically
cancel out the other ingredients...
Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Can you make pasta without eggs?
Organization: The World Public Access UNIX, Brookline, MA
Date: Sat, 9 Jan 1993 04:23:21 GMT

I seem to remember reading that it's not practical to 
take durum flour and water and make pasta.  True?  

(I know the pasta wouldn't be especially interesting; I'm interested
in vegan ravioli.)

I assume, too, that it's possible to make pasta without a pasta
machine, as pasta presumably antedates the specialized tool.  Is
it practical for a cook who has a life outside the kitchen?
From: mark@uvmark.uucp (Mark Baldridge)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 6 Jan 93 00:08:13 GMT
Organization: VMARK Software, Inc.

> When I was young, friends of the family were preparing Thanksgiving dinner.

In reading about chestnuts in the earlier article, I remembered another 
incident with the same family.  They also decided roast chestnuts would be a
real treat.

The found a recipe (or perhaps not), but were had the chestnuts roasting away
in the oven (same oven as the pumpkin pie episode  :-)  )  and were sitting
in the living room around the fireplace being romantic when the first one
exploded.  They apparently missed the concept of slitting the shells...

What do you do?  They turned the stove off, but could not open the door to let
them cool down more quickly because they continued to explode.  It was too
dangerous.  When the oven cooled down, it once again needed cleaning to 
remove the this-time starchy fatty chestnut meats from the oven walls.

Mark

Jack Frost roasting on an open fire.
Chest nuts nibbling at your...

-- 
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mark A. Baldridge (uvmark%mark@merk.com uunet!merk.com!uvmark!mark)
        Vmark Software, 30 Speen Street, Framinham, MA 01701
Newsgroups: rec.food.cooking
From: news&aio.jsc.nasa.gov (USENET News System) (Mary Stewart)
Subject: REQUEST: <mulligatawny soup>
Organization: Lockheed Engineering & Sciences Co.
Distribution: rec.food.cooking
Date: Wed, 6 Jan 1993 20:17:30 GMT

If anyone has one, please post a recipe for mulligatawny soup. 
thank

-------usual disclaimer------

Newsgroups: rec.food.cooking
Subject: Re: Breadmachines....Purchasing Advice
From: gary@cdthq.UUCP (Gary Heston)
Date: Sun, 10 Jan 93 08:03:11 CST
Organization: Garys' Home for Obsolete Computers

ac374@yfn.ysu.edu (Stanley Kaminski) writes:

> In a previous article, aad@siemens.com (Anthony Datri) says:
  [ about bread machines ]
> >I have one of the DAK ones.  DAK sells returned items at sharp discounts,
> >although this isn't well known.  I got my machine from them for something
> >like $89.  I couldn't figure out why it was returned, actually -- it looks
> >and works fine.  Of course, you're flooded with DAK hype, but the machine's
> >worked fine for me.  The loaves are cylindrical.
> 
> Are you SURE you're not confusing DAK with Damark? I remember receiving
> a DAK catalog containing a letter from Drew Kaplan categorically denying
> that his company sold used products.

He's correct; *returned* items are clearly indicated as such, and
are limited to those items DAK sold new and received back. They do
not sell used items at a matter of course.

Gary Heston, at home...
gary@cdthq.uucp
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: onions
Date: 11 Jan 93 05:18:41 GMT
Organization: NYU Stern School of Business

In article <1993Jan10.235414.11875@rigel.econ.uga.edu> hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:

>  All three (onion, garlic, and shallot) are in the _Allium_ genus,
>  but are distinct species.

Just by the way, for the more technically minded among us:

There is a recent paper on the chemistry of these compounds:

The Organosulfur Chemistry of the Genus Allium - Implications for the
Organic Chemistry of Sulfur,  by Eric Block of SUNY, Albany. He's the
authority on the chemistry of these compounds. The paper appeared in
Angewandte Chemie, International Edition in English, vol. 31, #9,
1135-1178 (1992). (There's a German edition, too, by the way.) The journal
should be available in any chemistry library.

This is a fine paper, which reviews Block's own work over 25 years or so,
and also much of the other literature extant. It is a serious  review
article, for an audience of chemists, but it has quite a few sections that
read pretty much like English, and there are about 150 structures. So, if
you can read the molecular structure of organic compounds in their usual
presentation, and are interested in the subject, there is a gold-mine of
information in the paper.

And, just in case you have a serious technical interest in the subject,
there are 219 references. Block isn't kidding around.

- Shankar
Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: Butter : can't I just melt it in??
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Mon, 11 Jan 93 19:33:24 GMT

: In article <38002@sophia.inria.fr> gchow@salome.inria.fr (Gloria Chow) writes:
: >How can I phrase this without sounding like a total
: >idiot... Emm, eh, emm, oh hell, here it goes:
: >
: >A lot of recipes called for creaming or cutting in of
: >butter/margarine.  Me being the lazy type has been
: >wondering (for a LONG time now) whether I can just melt
: >it and mix it in.  If not, can some knowlegable souls 
: >tell me what each process actually accomplishes?
: >
: 
 
 No, I think that was a very goodo question because I have melted
 butter/marg in the microwave and didn't think I was doing anything
 wrong. In fact, I thought I saw a baking show that said that it
 was fine. But cutting butter/marg into the sugar/flour is for 
 pastries. I think you do need to cut it in rather than creaming it
 in. As long as it isn't TOO hard, using a pastry blender thing.

--

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
 Sophia W. Wang (swwang@iscnvx.lmsc.lockheed.com)
 The views expressed above are only mine.
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Ahhh, comforts: thick down comforter on a cold night...
		and the smells of dinner wafting throughout the house!
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
From: bruceb@mpd.tandem.com (Bruce Burden)
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
Date: 6 Jan 93 18:47:17 GMT
Organization: Tandem Computers (MPD) Austin, TX




	Why limit this to breadmachines? Seems pretty limited to me.
    How about a "rec.food.equipment" or some such, where you can put
    the breadmachines, mixers, knives and other debates/questions there?




								Bruce



-------------------------------------------------------------------------------
  Bruce Burden            bruceb@mpd.tandem.com         Tandem Computers Inc.
Newsgroups: rec.food.cooking
From: tobis@skool.ssec.wisc.edu (Michael Tobis)
Subject: Re: refried beans (again)
Organization: U.Wis.-Madison; Atmospheric & Oceanic Sciences
Date: Tue, 12 Jan 1993 19:09:59 GMT

In article <auwen.726849154@convex.convex.com>, auwen@convex.com (John David Auwen) writes:

Nice comments about beans and refries. Two comments:

1) if you want to have low fat "defries", just puree the cooked beans.
Still delicious. Garlic, chili powder and cumin help, as does a nice 
salsa. And a lttle corn oil won't hurt.

2) If four hours of simmering isn't your style, get a pressure cooker.
Soaked beans of even the hardest variety take less than an hour.

I just learned to make salsa. It turns out to be not much cheaper than
the amazing salsa available here in Madison from Pasqual's New Mexico style
restaurant, but it does save me throwing away great stalks of cilantro, and
I have gotten pretty close to the Pasqual's flavor.

Now for my question: the recipe I used called for tomatillos, but not having
a clue what they are, I left them out. What are they and how are they used?
Can I find them in the midwest outside specialty stores?

mt

Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: What to do with LOTS of Tomato Paste?
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Wed, 6 Jan 1993 21:24:19 GMT

In a recent rec.food.cooking article, kaz@vineland.pubs.stratus.com (Karen Fegley) wrote:
>In article <23148@venera.isi.edu> vickiemc@isi.edu (Vickie McCorkendale)  
>writes:
>> 
>> Hi,
>> 
>> My uncle who works at a produce processing plant has graciously given me  
>about 2
>> quarts of tomato paste.
>> 
>> Now the question is what does one do with tomato paste other than add it to
>> Italian red sauces?
>> 
>> Suggestions are very welcome!  Email or post.
>> 
>> Thanks,
>> 
>> Vickie
>
>Our usage of tomato paste tends to be a bit here, a bit there.  Since
>we rarely use up a whole can at once, we freeze the remainder in a
>covered container and thaw it in a hot water bath as needed for future
>use.  We've never had any problems with this -- you might want to try
>it if you can't use your supply up fairly quickly.

The best way to freeze large quantities of tomato paste for future use
is to line a cookie sheet with wax paper. Then put 2 Tbsp dollops on the
sheet, as though you were dropping cookie dough onto it. Freeze the
whole thing. Then put the frozen dollops into a freezer container. That
way, the dollops will remain separate and when you want 2 Tbsp, you won't
have to thaw 2 quarts of the stuff.

As far as what to do with tomato paste, I mostly use it as an additive 
in sauces.  Here's a barbeque basting sauce that uses it:

Bourbon BBQ Sauce

4 Tbsp tomato paste
1/2 cup Kentucky bourbon
1 Tbsp dijon mustard
4 clove garlic, crushed
1/4cup minced scallions
3 Tbsp peanut oil
10 drops chili oil
2 Tbsp cider vinegar
1 Tbsp honey
lots of black pepper

Mix this stuff together. It makes great BBQ chicken.


And here's a pork chop dish that uses some:

Paprika Pork Chops

2 tbsp bacon drippings
1 tsp dry thyme
2 tsp sweet paprika
1/2 tsp hot paprika
1 cup flour
4 porkchops
1/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
1 cup stock or water
1 cup beer
1/2 cup sliced onions
sour cream to garnish

Melt the bacon fat. Saute the onions in the fat.Remove the onions from
the heat. Combine the spices and the flour. Dredge the meat in the
flour. Sear the meat in the fat. Remove the pork from the fat. Add emough
of the seasoned flour to soak up all the fat. (This takes about 1 to 1 1/2
tsp, usually). Stir the flour around on low heat until it is no longer raw.
Add the beer to the pan and stir it around until everything is very
smooth. Add the stock and return the pork to the pan. Simmer over low heat
20 minutes until the pork is cooked. Stir in the cooked onions and the
tomato paste. Bring to a boil.

Serve with sour cream on the side.

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
Newsgroups: rec.food.cooking
From: dpenning@ccscola.Columbia.NCR.COM (Diana Penning)
Subject: Onion appetizer request
Originator: dpenning@ccscola
Organization: NCR, Cooperative Computing Systems Division, Columbia, SC
Distribution: na
Date: Fri, 08 Jan 93 18:47:10 GMT

A friend of mine was recently telling me about an onion appetizer that she had
in an Australian steak house.  It was a very large onion, cut into a
flowerette, and battered and deep fried.  She said the onion was larger and
sweeter than a Vidalia and very tender.  Has anyone ever heard of this or made
it?  I love onions and would like to give it a shot.  
-- 


Diana Penning                           "Faith understands that trials are not
NCR CCSD, West Columbia, SC              meant to teach us something, but are
Newsgroups: rec.food.cooking
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: Cream of Tartar
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 12 Jan 93 17:36:38 GMT

Jamie Bronstein
History Department
Stanford University
disraeli@leland.stanford.edu

Newsgroups: rec.food.cooking