HDTenEightyP/NetNews huggingface dataset:
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: fish recipe
Date: 4 Sep 92 09:47:56 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

I made this on Saturday with John Dory steaks (aka Sea Wolf, its a
kind of salt-water cat-fish I think)  It would be good with any
firm-fleshed white fish.  I think it might also work for salmon.

It comes from Delia Smith's complete cookery course.  Her title
is Fish with Sour Cream and Caper Sauce.  I adapted it somewhat.

Put fish steaks in an ovenproof dish just big enough to take them.
Dot with butter. (recipe says grease dish with butter too, I didn't
bother as I'm trying to cut fats).  Tuck in some fresh tarragon.
(if it was salmon, I think I'd go for dill instead).  Grind in some
pepper and a smidge of salt.  Add about half a glass of dry white wine
(whatever you plan to drink with the meal).  Cover.  Bake in oven
(hmm 180 degrees C I think) until done (15/20 mins ?).
When cooked, drain the liquid into a jug, cover fish and keep warm.

Melt some butter in a pan (recipe said 1.5 oz.).  Sprinkle in a little
flour, (about a heaped teaspoon) and cook for about a minute.  Start
adding cooking liquid, a little at a time - you're making a basic
white-sauce here, with fish-juice instead of milk.  I needed a wire
whisk, a wooden spoon didn't make it smooth enough.  When all the
liquid is added you should have a nice thick smooth sauce.  Now add
a tablespoon of chopped capers, a handfull of chopped water-cress and
a small (5oz) carton of soured cream.  Warm through. Pour over fish.
Enjoy.

I substituted low-fat fromage frais for the soured cream.  This was
delicious, but probably much tarter than the original.  If you do
this, make sure not to let the sauce boil when you warm it through.
If I was doing salmon, I think I'd stick with the cream and put some
dill in the sauce too.

I served this with mashed potatoes.  Even my none to keen on fish
husband loved it !

Alison
From: prem@prem.lbl.gov (Shirdi R. Prem)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 25 Aug 92 20:05:46 GMT
Reply-To: prem@prem.lbl.gov (Shirdi R. Prem)
Organization: Lawrence Berkeley Laboratory
NNTP-Posting-Host: prem.lbl.gov

In article <1992Aug24.185810.12836@informix.com> rika@informix.com (Rika Tsitsinia) writes:
>In article <1992Aug21.222416.3257@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>>
>>So here's my question: What are your suggestions for the ultimate countertop?
>
>	Marble?

	No way. Marble can be ruined by lemons and other citrus juices.
	Hardly an ideal situation in a kitchen!

	My 1.99 cents worth : Stainless steel countertops.
				easy to clean. Good ones can take 
				a real beating.

	Prem!
Xref: sparky rec.food.cooking:15293 rec.food.historic:382 rec.food.sourdough:288
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.cooking,rec.food.historic,rec.food.sourdough
Subject: Balsamic Vinegar
Keywords: acetobacter, yeast
Date: 26 Aug 92 16:06:47 GMT
Reply-To: dadams@cray.com
Followup-To: rec.food.historic
Organization: Cray Research, Inc.



Please note the Followup-To: rec.food.historic

I post this information to rec.food.sourdough, as there has been
some intrest there in the past concerning acetobacter the "Mother
of Vinegar".


I examined a bottle of balsamic vinegar of Modena while at the 
grocery store yesterday.

I hastily jotted down some notes from information on the lable.
It read something like the following:

	Balsamic Vinegar of Modena is not a wine vinegar.
	Unfermented juice of fully ripened white trebbiano
	grapes, called must, is boiled 4 to 5 hours, resulting
	in a sweet intense amber colored concentrate which is
	barreled into barrels which have previously been 
	used in vinegar making.  This renews the continuous
	cycle as it picks up the "Mother of Vinegar".  It is
	aged 4 years.

	Packaged in Italy for Venecia Foods, Dallas, TX 75236.


Now my questions:

The distinction from being a wine vinegar must be a little 
vague.  It is my understanding that acetobacter, the "Mother
of Vinegar" does not digest sugars, but rather digests alcohol.
Hence a yeast is still needed in the fermentation process.  
The difference is probably that as soon as the yeast makes
alcohol the acetobacter is able to convert it to vinegar,
hence the alcohol content does not kill the yeast, hence
more of the sugar is able to be converted to vinegar
than would be possible with a fermentation in two seperate
stages.  Am I correct?

Why on earth does the fermentation require 4 years?  Or is
it the case that the fermentation is finished within a matter
of weeks, and that after that point the batch is aged for
flavor to develop and for the vinegar to pick up some of
the flavor of the barrel?

What is aging if it is not a fermentation curing process?

Once the recipe is given, it really seems that Balsamic
vinegar would be rather easy to make, no?  (except for
the time.)

Does anybody ever homebrew their own vinegar?

Now if only I knew the process for fermentation of peppers
to make a good tobasco sauce!

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: jcs6@jaguar.uofs.edu
Newsgroups: rec.food.cooking
Subject: Re: How to store Garlic?
Date: 27 Aug 92 17:18:15 GMT
Organization: University of Scranton

In article <6660@tekig7.PEN.TEK.COM>, thomase@tekig5.pen.tek.com (Stan England) writes:
> I recently purchased a large quantity of peeled garlic and
> was wondering if there is some way to store it long term.
> Perhaps in olive oil or vinegar. Can it be frozen?
> 
> Frozen works.  Also, try making garlic powder.
All you have to do is roast the garlic for a few minutes at a low temperature 
200 degrees and let it dry out for a few days. ( a gas oven works well with 
the pilot light)  Then pulverize it in a blender. Store in a dry place mine 
sticks together but other wise is very good.
Jude 
Jcs6@jaguar.uofs.edu                     
Newsgroups: rec.food.cooking
From: somesh@watson.ibm.com ()
Subject: Re: Indian recipe
Date: Thu, 27 Aug 1992 19:33:43 GMT
Distribution: usa
Reply-To: somesh@watson.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM, T. J. Watson Research Center

In article <16850C480.SUSANMC@nervm.nerdc.ufl.edu>, SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:
|> My 10.5 foot shelf of cookbooks and 7 lb. stack of recipe clippings to
|> the kind soul who can give me a recipe for these ;-) ...
|>  
|> back inside for another.  GREAT!  These were fist-sized pastries filled
|> with a yellow, spicy hot mixture of potatoes and (it looked like) dried
|> peas.  I would kill to be able to make these.  I've got a list of some

They are called samosas. 
If interested I could post a recipe of a very close relative of the
samosa , a Bangalore speciality called a vegetable puff.

-- 
Somesh Rao                               
Experimental Systems Development Center  914-784-6965 [T/L 863-6965]
T.J Watson Research Center               External:somesh@watson.ibm.com
P.O Box 704, (H0-B27)                    Internal: somesh@shakti.watson.ibm.com
Yorktown Heights, NY 10598               vnet    : somesh at yktvmh

#include <std_disclaimer.h>
The views represented here are mine and not those of my employer.
From: Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Lasagne:  Need quick & easy recipe
Date: Sun, 30 Aug 1992 11:10:28 -0500

  LS> I just use my regular recipe - usually the one from the San Giorgio
  LS> Lasagne box -  Make sure you are generous with the sauce and cook 45+
  LS> minutes - Works great - the noodles absorb a liitle more of the flavor
  LS> - and it is soooo much easier that fighting with cooked noodles. --

may I assume that you mean you cook the lasagna an EXTRA 45 minutes, on top of
whatever time the lasagna was supposed to cook?
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Spanish Chocolate
Date: 27 Aug 92 00:34:31 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0d56@newshost.dartmouth.edu



When I was in Spain last spring, I had the pleasure of drinking /lots/
of hot chocolate there.  For those who haven't had the pleasure of
experiencing it, it's very thick - a lot like a rich, creamy, chocolate
pudding.  

I spent a lot of time tasting ;-) it, trying to figure out what the
Spanish did to it to make it so thick and delicious, but so far my only
guess is that they use steamed milk (as in, the milk used to make
cappucino).  Since I don't have an espresso/cappucino maker =(, I
haven't had a chance to try out this theory.  Does anyone have a recipe
for this wonderful stuff?  Thanks in advance!


Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.cooking
From: nsw@cbnewsm.cb.att.com (Neil Weinstock)
Subject: Re: RECIPE: Headcheese
Organization: The Flying Squid Patrol
Distribution: na
Date: Wed, 26 Aug 1992 17:53:57 GMT

In article <SIMI3J@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
[ scrumptious-sounding headcheese recipe deleted for sanity ]
>Rinse out stoneware pots or bowls with cold water or vinegar.  Ladle in
>the headcheese, pressing it down well and filling the containers to just
>below the rims.  Let cool until the liquid jells.  Cover the surface
>with a layer of melted lard.  Refrigerated, the headcheese will keep for
>about a month.

Hmm.  That last sentence implies that headcheese can "go bad".  What a
fascinating concept....

                                - Neil

--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs         //     What was sliced bread
att!edsel!nsw or nsw@garage.att.com   \X/    the greatest thing since?
Newsgroups: rec.food.cooking
From: mvore@access.digex.com (Michael Vore)
Subject: Re: honey care
Organization: Mid Atlantic Soaring Association, Fairfield Pa.
Date: Sat, 29 Aug 1992 11:54:12 GMT

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

>  RM> From: razor@.cray.com (Ray Martin)

>  RM> I just acquired about a two year supply of honey, by my present usage.
>  RM> I want to know what is the shelf life of honey is?  Also what shelf do
>  RM> I use, one in the refrigerator or is the cupboard OK?  Do I have to up
>  RM> my consumption or even give some away?

>Honey lasts, so far as anybody can tell, forever.

>I'm not exaggerating.  They've uncovered sealed jars of honey from the time
>of the ancient Egyptians (i.e., dating back to pyramid-building), and it was
>still good.

>The cupboard is okay.

Good to see you again Ted.

From what I remember back when I was a beekeeper, _all_ honey will
crystalize with time.  There is nothing wrong with it, even though I've
known some people that will throw it away.

If it does become cryltalize, sit the bottle of honey in a pan of warm water
and heat it.  It will take time.  DO NOT COOK the honey!!, just gently heat.

- mike (ex fido node)





-- 
/*------------------------------+----------------------------------------*/
  Mike Vore  W3CCV              |    DC - Food-SIG
    mvore@digex.com             |    Ka-8  MU at W73
    mvore@fedix.fie.com         |    Mid-Atlantic Soaring Association
/*------------------------------+----------------------------------------*/
Newsgroups: rec.food.cooking
From: franki@prso.pttnwb.nl (Frank van Ierland)
Subject: WANTED: Betti Bossi cookbook 
Keywords: Cookbook
Organization: PTT Telecom b.v. The Netherlands
Date: Tue, 1 Sep 1992 11:17:18 GMT


My wife has a nearly compleate collection of the Swiss Betti Bossi
cookbooks in the german language.

At the moment she is just missing a old one:

	- "Guetzle mit Betti Bossi" (aprox. 1977)

This book is out of print and no longer availeble at the publisher.


I would like to know If anny one knows a way to obtain this book.

Thanks,
	Frank.

-- 
Frank van Ierland                     ||  Domain: franki@prso.pttnwb.nl
Cap Gemini Pandata T&D                ||  Voice : (+31) 70-39.57.206
#include <disclamer.h>                ||  CIS   : 70032,3223
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Tandoori Ovens
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Wed, 2 Sep 1992 22:58:54 GMT


In article <1992Aug31.183508.10239@aplcen.apl.jhu.edu>
jern@visual1.jhuapl.edu (Bob Jernigan) writes:

>From the Washington Post, Aug. 26, 1992, Food Section, article by Gail Forman.
>
>"Ron Levy has been making tandoor ovens since 1976 when he was a potter and
>professor of ceramics in New York.  What started as a single commission has
>turned into a thriving business that Levy now operates from his new home in
>Islamorada, Fla.  ...  Levy's tandoors don't come cheap.  The portable model, 
>designed for outdoor use, costs $1,800.  It's 100 percent clay, pre-fired to
>1800 degrees Fahrenheit and has a stainless steel jacket and a tile top.  His
>standard clay tandoor, used indoors or out, is a more affordable $700."
>
>Does anyone have any experience with these ovens?  Can I cook an acceptable
>tandoori chicken without one?

A friend owns an Indian restaurant and when he decided to install a
tandoor, there were many complications because of the fire laws.  Due
to the tremendous heat of these contraptions, special insulation was
required by New York City fire inspectors.  Now this is a commercial
operation, and may be more regulated than your kitchen, but it's
something to think about before going ahead and installing one
domestically.

It is tough to get the same effect, especially for breads. 

But I contend you can get very nice results with a very hot
barbecue and a good authentic recipe.  Not the same, perhaps,
but quite reminiscent.

Nadine
From: oliver@baobab.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Summary: books about food
Date: 25 Aug 92 21:27:18 GMT
Organization: University of California at Berkeley
NNTP-Posting-Host: baobab.cs.berkeley.edu


About two weeks ago, I asked people to recommend good books about food,
along the lines of MFK Fisher and Brillat-Savarin.  A few replies were
posted, and I got two email responses as well.  Here is a slightly
edited copy of them; thanks to all who responded!

Cheers,
- Oliver

------------------------------------------------------------------------
From: jcp@islay.dco.dec.com (Jolly C. Pancakes)

Alas, the shelves are at home (with the *food* dammit*) and I am here
(with the *work*), but here are some I more or less remember:

_A Pike in the Basement_ by Simon Loftus
_The Cooking of Southwest France_ by Paula Wolfert (the recipes are
killers but the commentary is downright pornographic, oh please when I
die I don't want to go to heaven, I want to go to the Perigord!!!)
_Villas at Table_, James Villas
_Savoring the Past_ (author forgotten)    [Barbara Wheaton]
Alexander Dumas's book on gastronomy
Anything by Richard Olney (all French cooking)

_La Bonne Table_ by somebody or other  [Ludwig Bemelmans]


------------------------------------------------------------------------
From: Carol Miller-Tutzauer <RIACMT@ubvmsb.cc.buffalo.edu>

A few suggestions:

	On the science of cooking, I recommend Harold McGee's books:
The first is On Food and Cooking, the second is The Curious Cook.

	On the history and culture of southern baking:  Biscuits, 
Spoonbread, and Sweet Potato Pie by Bill Neal.

	On a history of Cajun cuisine as remembered by the family
of Paul Prudhomme:  The Prudhomme Family Cookbook by the Eleven
Prudhomme Brothers and Sisters

	Damn near any book on barbecue, since barbecue stories are
as important in these books as the techniques.

	On authentic Texas-style chili:  An Honest Bowl of Red, by
Frank Talbert.  Only one recipe, the rest is about the "attitude"
of cooking chili, as well as the history of chili-cookoffs.

	On 50's "minute" cooking: Perfection Salad, by Laura Shapiro.

	On touring the country's Southern cafe's and diners: Side
Orders by John Eggerton.

	On the anthropology of food:  Much Depends on Dinner, by
Margaret Visser.

	Finally, a wonderful book:  Spoonbread and Strawberry Wine,
by Norma Jean and Carole Darden.  Recipes, Memories, and Family
History: A lovingly compiled scrapbook.... Charming.  (according
to the New York Post)  I really like this book because it captures
the essence of the southern black family and the central place
that food plays in family life.
Newsgroups: rec.food.cooking
From: merklin@rtsg.mot.com (Teresa B. Merklin)
Subject: How to grill FROG LEGS?
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Wed, 2 Sep 1992 21:46:17 GMT


I am hosting a tailgate party in which I would like to serve Frog legs.
Due to the location of the party, I am limited to grilling as the
method of preparation.

Has anyone ever had success cooking frog legs on a grill?

I'd appreciate any pointers, marinades, etc...

Teresa
-- 
/////////////////////////////////////////////////////////////////////////////
// Teresa Barley Merklin                    / Internet: tmerklin@mot.com   //
// Fort Worth Research & Development Center / Voice:    (817) 232-6565     //
// Motorola, Inc.                           / Fax:      (817) 232-6081     //
Newsgroups: rec.food.cooking
From: sarahb@fanfare.EBay.Sun.COM (Sarah Bate)
Newsgroups: rec.food.cooking
Subject: Boiled Peanuts
Date: 26 Aug 1992 19:53:41 GMT
Organization: Sun Microsystems
Distribution: world
Reply-To: sarahb@fanfare.EBay.Sun.COM
NNTP-Posting-Host: fanfare.ebay.sun.com

My husband says he wants boiled peanuts.  Rather then tell him to go South
I figure i'll just try to cook some.  
Any suggestions.


Sarah
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: $.50 WOK ( Story )
Keywords: wok season hand hammer
Organization: Indiana University
Date: Thu, 3 Sep 1992 00:52:56 GMT

tunxis@netcom.com (Gary A. Gorgen) writes:

>Hand formed woks may be a thing of the past, because of labor costs.
>In Hong Kong, I have seen people pounding on woks, & when I asked why, 
>I was told, it makes them cook better. It is sometimes difficult to
>separate, (fact, tradition, superstition) especially when a lot gets
>lost in the translation. Pounding, does do two things, (1) it makes
>the steel more dense & harder, for better heat transfer, & (2) the hammer
>marks allow you to pile food up the side, without it sliding down.
>I wouldn't recommend trying this yourself, unless you know what you're doing.

Well, perhaps, since you have seen it done, you could enlighten us?

-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: traditional ONION SOUP recipe in France
Date: 31 Aug 92 12:07:12 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

In article <1992Aug31.100218.19276@neptune.inf.ethz.ch> cohen@cumuli.vmsmail.ethz.ch (Mark Cohen) writes:
>This probably isn't "traditional", but as the basic idea is so simple
>(boiling fried onions in vegetable stock) there are a large variety of
>variants. I hope that people can extract what they want from this.
>
>Onion Soup
>
>Essentials
>8-10 medium-large onions (I use the purple variety)
>4 cloves of garlic (more if required)
>3-4 pints vegetable stock
>olive oil
>
>optionals
>salt
>table spoon of honey
>pepper corns.
>2 table spoons of sherry
>teaspoon of thyme
>grated cheese
>1 slice of french bread per bowl
>
>Should feed 6-8
>
>Chop the garlic and onions. Fry the garlic in a generous amount of
>olive oil in a big pot until it is almost brown. Add the onions and
>fry on low heat, covering the pan, for 10-15 mins. Add the stock,

When you fry the onion, fry them til they caramelise.  You might want
to add a tiny bit of sugar to help this along.

Alison

>bring to the boil then simmer gently for 20 mins (longer would do no
>harm). While simmering add honey, salt to taste and a teaspoon of
>pepper corns or grind in pepper to taste. A teaspoon of dried thyme
>could also be added. There is a variant that adds a couple of table
>spoons of sherry. This can now be served. You can sprinkle grated
>cheese (I'd use cheddar myself) on the soup as it is served or
>alternatively, toast some slices of French bread (the stick sort),
>float this on each bowl of soup and cover it generously with grated
>cheese. Then melt the grated cheese under the grill.
>
>Note on the stock
>use stock cubes or prepare by boiling the onion skins a few mushrooms
>and any bits of vegetable you would have discarded eg potato skins,
>carrot leaves, cores from peppers etc, whatever is handy, depending
>on what else you are cooking. Being a vegetarian I'm not sure but I'd
>guess the traditional French soup would use a beef stock.
Newsgroups: rec.food.cooking
From: 6310550@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: SUMMARY: moths infest the kitchen...
Organization: Lockheed Missiles & Space Company, Inc.
Date: Mon, 31 Aug 92 15:16:05 GMT


I would like to thank everybody who replied (or posted) to my
request for advice on getting rid of those pesky moths that have
gotten into everything in my kitchen.  They are NASTY little
critters that bore through plastic and cardboard.  Here is a
summary of how to get rid of and prevent them from coming back.

1.  Inspect all bulk items before bringing them home.  Look for
    webs or rice grains that appear to have a magnetic charge.

2.  Put all flour, rice, lentils, grains in the freezer for 36
    hours after it arrives home.  This will kill off anything
    that my be in them.

3.  Store EVERYTHING in sealed containers.  I have found them in
    sealed tupperware containers... not sure if they were in the
    stuff before I put it in the tupperware or if they managed to
    sneak in ???

4.  If you do find them, toss everything out, scrub, vaccum the
    cabinets.  (I did this & found a HUGE spider down there that
    had been feasting on the moths... YUCK-O)

5.  Put a bay leaf in the flour, grains... etc.  This will keep
    them away.

6.  They also feast on strands of garlic or chilies. (yep, I found
    dozens of them there too. :(

Thanks again for all the advice (and sympathy) :)

Deb
From: manes@bass.bu.edu (Michelle Manes)
Newsgroups: rec.food.cooking
Subject: Re: Clotted Cream
Date: 2 Sep 92 15:57:38 GMT
Article-I.D.: bu.95206
Reply-To: manes@bass.bu.edu (Michelle Manes)
Followup-To: rec.food.cooking
Organization: Boston University

In article <1992Aug25.174334.2065@infonode.ingr.com> margaret@infonode.ingr.com (Margaret Wiginton) writes:
>hcls7@jetson.uh.edu (Marino, Nancy F.) writes:
>
>	>.... By mail order, try Maison Glass, 52 East
>	>58th St. New York, NY 10022 (tel. 800-822-5564). They
>	>apparently have a 5-ounce har for $4.95 plus shipping. 
>                                                 ^^^^^^^^^^^^^
>I called Maison Glass (my husband has been craving clotted cream
>ever since his recent trip to the U.K.).  It has to be shipped airmail
> --  the person I spoke with said that shipping would be around $25.
>Rats!
>-- 

Didn't someone post a clotted cream recipe a few months ago
when we were comparing scone recipes???  Shoot -- don't know if
I kept it, but it seemed something like: get some heavy cream,
add some butter.  Or something like that.  Did I hallucinate this
post?  I'll check my files and see...

michelle


--
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig
Newsgroups: rec.food.cooking
From: jhouge@craysea.cray.com (Jennifer Houge)
Subject: Re: More gross foods....
Organization: Cray Research, Inc. - Americas West
Date: 31 Aug 92 11:29:55 CDT

In article <10521@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall) writes:
>(Not sure why I'm getting into this - it is a stupid thread)
>


Me too, but did anyone ever read that short story by Stephen King
about the surgeon who was stranded on the desert island and how
he killed as much of the wildlife he could before he finally had
to resort to...YUCK -  eating his own body parts?

It was really disgusting and very detailed but kind-of funny all
at the same time.

It will make red meat unappetizing for a while though.

Jennifer


Newsgroups: rec.food.cooking