HDTenEightyP/NetNews huggingface dataset:
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 01 Sep 92 21:07:52 CDT
Organization: Garys' Home for Obsolete Computers

mns@ulysses.att.com (Nicolette Shovar) writes:

> Help!
> 
> We have a wonderful new au pair from Denmark who is eager
> to make some Danish delights for us, using the cookbooks she
> brought with her. However, neither of us could find a chart
> in any of our respective cookbooks that showed the US equivalents
> to metric measures (such as deciliters, kg, etc.).
> 
> Does anyone have a chart handy that they could mail or post?
> Or point me in the right direction to find such a chart?
> 
> Thanks,
> 
> Nicki Shovar
> 

Newsgroups: rec.food.cooking
From: alison@meaddata.com (Alison MacLellan)
Subject: Honey Mustard
Organization: Mead Data Central, Dayton OH
Date: Mon, 31 Aug 1992 13:36:28 GMT

Well, in the last month or so, I have become addicted to Honey-Mustard.
I love Honey-Mustard dressing, and Honey-Mustard dipping sauces.  I
love the stuff that Friday's has as well as the stuff that Applebee's
makes.  I would love recipes that are similar to these and 
any others you might have.  I already have 2 myself, but I love to 
try variations that people recommend.  

Thanks in advance.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Re: Crock Pot Adventures
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Wed, 02 Sep 1992 20:12:44 GMT

In article <1992Sep1.210330.20614@leland.Stanford.EDU>, Will Kessler <kessler@roses.stanford.edu> writes:
  
>                                    I would like to try recipes
> with a more European flair.  Can anybody make some
> recommendations as to either a) favorite recipes that can work well in
> a crockpot, and/or b) favorite cookbooks for the same.
 
Cassoulet is an old French dish involving the long slow cooking of lamb
and beans.  It's in a lot of cookbooks.  I probably could find a recipe
for it if you don't have one.
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: re: Gross foods in cans: competition
Organization: NASA/Jet Propulsion Laboratory
Distribution: na
Date: Thu, 27 Aug 1992 23:08:00 GMT

In article <7128@bigbird.hri.com.hri.com>, wilde@hri.com (Scott Wilde) writes:
|> Well this may be cheating, since it is a bottle and not a can, but one of the souvenirs
|> of my trip to Hong Kong is a bottle of liquor with a lizard in it.  I'd really like to know
|> how they do this, because the lizard is as long as the entire bottle, and several times larger
|> in diameter than the mouth.
|> 	It was a toss up between getting that and the kind that had a bunch of baby mice
|> at the bottom.  Really.
|> 
|> Scott
|> wilde@hri.com

Hmm - my friend's mom likes to do that with cucumbers.  I mean, when the
cucumber is tiny she'll take a bottle and put the cuke inside of it - 
then it grows and grows and finally she cuts it off the vine while still
in the bottle.  She pickles it and there you have a fat cuke in a skinny
jar...  So do you think they tortured this poor lizard and kept it 
growing inside the bottle?  That would mean they fed it in there and 
that it performed all of it's normal bodily functions in there and
oh dear...

Jennifer Yu
(8{
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: Bruschetta
Organization: Mitre Corporation, McLean, VA
Date: Wed, 2 Sep 1992 12:18:17 GMT


 Bruschetta is an Italian appetizer or snack made primarily 
with bread and tomatoes.  Although the recipe is very simple,
it's DELICIOUS!!!

 Start with some roma tomatoes.  About 4.  Wash, core and 
chop.  Now mince a little bit of onion very fine and add
to the tomato.  Drizzle with some good olive oil and some
red wine vinegar.  Add a few specks of salt and a few hearty 
grindings of black pepper.  Maybe some chopped fresh basil
or parsley.  

 Give that a minute to sit, and cut some French or Italian
bread into 1 inch (maybe a little thicker) slices.  Lightly
brush each side w/ olive oil and place under broiler.  When
it STARTS to brown, flip it.  When that side starts to brown,
remove from oven.  Top with a hefty spoonful of tomato mixture.

 So that's my version of Bruschetta.  On the house.   

Christine
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 26 Aug 92 22:52:48 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

From many years ago (in my pre-vegetarian days):  
kangaroo tail soup (from Australia, purchased in either Columbus, Ohio or
Tokyo, Japan).  It was actually pretty tasty.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
Xref: sparky rec.food.cooking:15297 rec.food.historic:384
From: mrmike@michelotti.ae.ge.com ("Mr. Mike" Passaretti)
Newsgroups: rec.food.cooking,rec.food.historic
Subject: Re: herbed vinegars
Date: 26 Aug 92 18:05:06 GMT
	<MRMIKE.92Aug25090642@michelotti.ae.ge.com>
Reply-To: Mike Passaretti <passaretti@crd.ge.com>
Organization: GE Aircraft Engines


# In message <MRMIKE.92Aug25090642@michelotti.ae.ge.com>, 
# mrmike@michelotti.ae.ge.com (Hey, that's me!) writes:

me> I also know that I can't make Christmas baked eel
me> without it.  Any other questions I can't answer? 

I've been deluged with requests for this recipe, so here it
is.  In proper style, there are no measurements, but I have
added some approximations for those of you who feel the need.

A bunch of eels, cleaned and skinned		(About 4 1lb eels)
	(If your butcher is a nice guy, he'll do this for you.
         Thank him, it's a messy annoying job).
Some salt		(A couple palmfuls)
Some flour		(Enough to fill a pie plate or some such)
Some olive oil		(Enough to fill your frying pan about 1/4-12" deep)
Some Balsamic Vinegar	(About 3-4 Tbsp).
Some crushed garlic	(Enough.  Ask an Italian what that means)
Some Oregano		(A palmful.  Use fresh.)

Wash the eels in cool water and pat dry with paper towels.
Cut into 2" or so sections
Sprinkle lightly with salt
Roll in flour
Fry in olive oil 'til light brown, turning as necessary
Place in casserole dish 1 deep with garlic scattered about
Sprinkle liberally with vinegar and dust with oregano.
Bake in a 350 degree oven for 15-20 minutes (until just flaking)
Eat.

It's a Christmas Eve tradition in my family, along with cold
salt cod salad and deep fried salt cod.  Yum.  It's real easy,
and everyone I've ever given it to (Usually withot telling
them what it is first) has loved it.
                                                        - MM

-- 
passaretti@crd.ge.com           {whatever}!crdgw1!copernicus!passaret
mrmike@michelotti.ae.ge.com     {whatever}!crdgw1!copernicus!michelotti!mrmike
Newsgroups: rec.food.cooking
From: grimjack@milton.u.washington.edu (Leslie Basel)
Subject: Re: Food preferences (was
Organization: University of Washington, Seattle
Date: Wed, 2 Sep 1992 06:16:13 GMT

In article <2840.26.uupcb@uttsbbs.uucp> reza.naima@uttsbbs.uucp (Reza Naima)  writes:
> rbruce@robocomp.corp.mot.com (Rob Bruce) writes:
>
>RB>I have made a casual observation regarding the cooking of foods. That 
>RB>being
>RB>that a grown child generally prefers food cooked opposite of their 
>RB>parents.
>RB>Rob Bruce
>
>    Now that you mention it, I like eggs cooked all the way through, but 
>when I was a kid my mom always made them runny...
>Reza

Now you both mention it, my sister and I prefer dark meat chicken and
well done steak, while Mom and Dad prefered white meat chicken and
rare steak. (when we eat meat at all :) ). 

Go figure

Leslie Basel
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: REQUEST: Grilled Prawn recipe..
Date: Sat, 29 Aug 1992 01:52:03 -0500

  CH> From: chuahl@ocf.berkeley.edu (Chua HakLien)

  CH> A few months ago, a Colorado newspaper featured a recipe for grilled
  CH> prawns. I remember cutting it out, but seem to have lost it. Does
  CH> anyone have that recipe and could I PLEASE PLEASE have it??? =)
 
This is not even remotely what you asked for, but it's unusual enough that you
might want to try it some time.  It was part of a spate -- no, a deluge -- of
citrus-related recipes that came through the National Cooking Echo once.

FROM:        Fred Towner
TO:          All

Lemon Vodka Prawns

Number of Servings:   4

    INGREDIENTS

       1/4      cup   butter -                           50 ml
       2              garlic cloves - minced              2
       1              lemon - juiced                      1
       1        lb    prawns - thawed or fresh peeled   500 g
       1/4      cup   green onions - sliced              50 ml
       2        oz    vodka                              50 ml

    DIRECTIONS

    In a large skillet, melt butter and saute garlic just until fragrant.
    Add lemon juice, prawns, and green onions and gently simmer until
    prawns are cooked through - about 3 minutes.  Remove prawns with a
    slotted spoon and set aside.

    Continue simmering sauce until it has reduced by half.  Add prawns and
    vodka and stir together until just hot.

    Serve as an appetizer for 4 with toast points or a main course for 2
    with steamed rice if desired.

    From Calgary Co-op advertising flyer - Jan. 28/Feb.3 1991

   * Origin: THE MESS HALL - Calgary, AB - ATI9600etc/e V.32/V.42bis (1:134/0)

Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: What do I do with okra?
Organization: Intergraph Corporation, Huntsville, AL.
Date: Fri, 28 Aug 1992 14:23:22 GMT

jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:

>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?

I surprised at you, Jill!  Livin' in Georgia, you *ought to
know* that the only way way to cook okra is to fry it up! ;-)

Just slice it, dip it in buttermilk or an milk/egg mixture, 
roll it in cornmeal, and fry it in oil until its crisp.  

Here's another (less fattening) recipe you might try.  I found in
a Southern Living cookbook that I'm reading now.  (I got lucky
and found a copy at the used bookstore. :-)

OKRA SALAD

1/2 cup vegetable oil
3 tablespoons white or balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon hot sauce
1 pound small okra pods
1 small onion, thinly sliced and separated into rings
1 large clove garlic, minced
Tomato slices 

Combine first 5 ingredients in a small bowl, and stir well.

Blanch okra in boiling water 3 minutes.  Drain.  Combine
warm okra, onion, and garlic in a 12 x 8 x 2 dish.  Pour
vinaigrette over okra mixture; toss gently to coat.
Marinate at least 2 hours; drain.  Arrange on a serving
plate with tomato slices.  Yield: 6 servings.
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
From: danielh@sequent.com (Daniel Hobbs)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Seviche Recipe/Freezing Salsa/Worceshire Powder
Date: 26 Aug 92 15:02:25 GMT
Article-I.D.: sequent.1992Aug26.150225.13786
Distribution: usa
Organization: Sequent Computer Systems Inc.

In article <1992Aug25.194341.148@morrow.stanford.edu> HF.MMX@forsythe.stanford.edu (Marilee Marshall) writes:
>
>Ceviche
>
>1 lb. scallops, bay or small regular
>1/3 cup fresh squeezed lime juice
>2 Tbsp. olive oil
>1/4 tsp. crushed red chilies, or 2 shakes of Tabasco
>Fresh cracked pepper
>1/4 tsp. salt, or to taste
>1/4 cup sweet red onion slices, or 1/2 bunch green onion
> 1 small chopped meaty tomato, or red bell pepper, or pimento
>1/4 cup chopped celery
>1/2 cup fresh cilantro
>
>Toss all together, and let marinate for at least 3 hours.  All the
>ingregients are optional.  Mix and match whatever is at hand.

Are the scallops cooked, or is the marinading all the "cooking" you do
to them?

Dan Hobbs
danielh@sequent.com
Newsgroups: rec.food.cooking
From: sophie@gargoyle.uchicago.edu (Sophie Laplante)
Subject: Re: Gross foods in cans: competition
Organization: University of Chicago Computing Organizations
Distribution: na
Date: Wed, 26 Aug 1992 19:28:20 GMT


In <BtLrLn.Kvt@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu 
(Stephen C. Miller) writes:

>Not too long ago I brought home from our local mideastern grocery a can
>of cod livers packed in their own oil!  Yummee!

>I haven't had the nerve to try it yet....

No, no, no!  How can anybody label this "gross food"? If it's what I 
think it is, this is one of my all-time favorite foods.  It would be 
best described as a glorified version of smoked oysters.  The texture 
is smooth, almost creamy, and it's *wonderful* eaten on fresh bread, 
or, oddly enough, rice cakes.  Try it, and if you don't like it, send 
me what's left. ;-)


 -- Sophie Laplante                 --  Messieurs, je vous entends, je      --
 -- Department of Computer Science  --      sais vous deviner:              --
 -- University of Chicago           --  Un poeme jamais ne valut un diner!  --
 -- sophie@cs.uchicago.edu          --             - Brillat-Savarin        --
Newsgroups: rec.food.cooking
From: rpm@wag.caltech.edu (Richard P. Muller)
Subject: Re: WANTED: Chicken Mole
Reply-To: rpm@wag.caltech.edu (Richard P. Muller)
Organization: California Institute of Technology, Pasadena, CA
Distribution: usa
Date: Wed, 26 Aug 1992 19:02:33 GMT

In article <1992Aug26.160549.20267@murdoch.acc.Virginia.EDU>, aan3q@poe (Arlyn Newcomb) writes:
>Since "mole" is a broad category of sauce, perhaps you should
>specify which one you desire?  To give you some idea, there are
>green chile moles, (I think) red chile moles, and perhaps the
>most famous mole, the Mole Poblano which features chocolate as
>a main ingredient, and has a very interesting story behind it
>pertaining to its creation.
>

The Mole Poblano was the one I was interested in. I hadn't realized
there were so many. 

So quit teasing, Arlyn, what's the story behind its creation?

Thanks in advance to anyone who can provide a recipe.
--
 Rick Muller   rpm@wag.caltech.edu    818.397.2722    818.585.0918 FAX
Die kunst der kludge



Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Asian Food Adventures
Organization: Wayne State University, C&IT
Date: Fri, 28 Aug 1992 13:19:40 GMT

Thanks to Jennifer for the grass jelly hints! I'mm off to the store
to stock up on hoisin sauce for this weekend's barbecue, so while I'm
there...
 
And speaking of which- my list of favorite things you can only get at
a properly stocked Asian food store:
 
1. Dried Jellyfish. Let me add to Jennifer's recipe by noting you
soak it in a couple change of water (maybe 4-8 hours). Next, cut
into extremely thin strips and lay in a colendar. Pour boiling water
over it. Now you have something with the texture and taste of rubber bands.
Serve with dressing as Jennifer suggests. Soy, sugar, dash rice wine,
vinegar, green onions, etc.
 
2. Dried shrimp. These come in sizes ranging from near-Krill sized teeny
brown things up to huge pink beauties at $20/lb. The larger ones areq
great to munch on. All of them can be tossed with abandon into a variety
of dishes.
 
3. Hoisin sauce. Mix this 50/50 with ketchup, and you've got a traditional
barbecue sauce. It's got a zillion other uses, too.
 
4. Nori. This is thin, flat sheets of seaweed, typically wrapped around
rice for nori sushi. The fancier stuff is pre-toasted. If you get the
non-toasted you can have fun toasting it yourself, watching it turn from
dull green to bright green.
 
5. Cloud ears. Little black fungi that look like, well, little black
dried fungi. But when you soak them in water they turn into great big
delicate mushrooms.
 
6. Fish sauce. Indispensable for a variety of cuisines.
 
7. Vietnamese hot pepper and garlic sauce. Hot hothothot....
 
8. Shrimp chips. These look less like food in their raw state than
anything else. They look like multicolored plastic chips. But when you
toss them in hot oil, they expand many times and turn into big fluffy
slightly shrimp flavored chips. Good for garnish or snacking.
 
9. Chow fun. Prepared rice noodle rolled up with fillings and a soy
and bean sauce. I get this fresh on Thursdays. Steam or microwave for
a great lunch.
 
10. All kinds of stuffed buns. Black bean, red bean, barbecued pork,
other stuff. Pop 'em in the steamer.
 
11. All kinds of wonderful packaged noodles with sauces. Chinese ramen
in beef, pork, shrimp, duck, squid and onion flavors; Japanese noodles
with mustard sauce, yaki-soba sauce, curry, bean sauce and dozens of others.
 
I'm getting hungry again...more later...
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 KE8YY
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: JAPANESE APPLE PEARS
Keywords: kiwi bush, cats
Date: 31 Aug 92 21:29:46 GMT
Organization: University of Washington, Seattle


We bought a house this spring and have spent the summer discovering 
what's been planted in the yard.  One small tree turns out to be 
a Japanese apple-pear.  I like these fruits, but for a young tree 
it's bearing pretty heavily and I'd like any suggestions about what 
might be done with them besides eating them off the tree. 

Also, there's a wildly-growing bush that's swarming up the side of 
the deck and shooting out snaky vines and huge whiskery leaves that 
send the neighborhood cats into absolute ecstasy.  They chew on the 
vines and roll around looking totally spaced out.  They find this 
so irresistible that even when I'm within a couple of feet of them 
they refuse to leave.  (When I start clapping my hands and shouting 
"Shoo!" they jump off the edge of the deck, apparently reluctant to 
risk their luck by scooting past me.  I can just see them thinking 
"That Big Noisy Thing looks dangerous, I'd rather leap off into 
space," so since it's a long way down I just leave them alone now.) 

Recently I was reading a local gardening column and the description 
of a kiwi bush made me think that this is what this is.  

Does anyone have any experience with this bush, and can anyone offer 
an explanation for what the cats find so appealing about it? 

(The article said that the bush starts to fruit after about ten years.) 


--Barbara 
Newsgroups: rec.food.cooking
From: feigin@iis.ethz.ch (Adam W. Feigin)
Subject: Re: REQUEST: Pepper Vodka pasta sauce
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
Date: Thu, 3 Sep 1992 07:13:09 GMT

twain@milton.u.washington.edu (Barbara Hlavin) writes:


>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? 

You certainly can! However, it wont be as red as the stuff that
Stolichnaya sells, but thats because they use FOOD COLORING in theirs
(and also their lemon vodka -- BEWARE!). If you use fresh chilies
(preferably red serranos or Thai, but dried chinese will do) leave the
seeds in for a hotter vodka.

>(Being held prisoner in a state with State Liquor Stores and therefore 
>a really limited selection of varieties of alcoholic beverages.)

How very sad. I used to live in Philadelphia, which also had State
controlled alcohol. I suppose its just a leftover from the Prohibition days...

							/AWF
------------------------------------------------------------------------------
Internet: feigin@iis.ethz.ch				 Adam W. Feigin
UUCP:{backbones}!iis!feigin			     Network Systems Manager
Mail: Integrated Systems Laboratory	      Institute for Integrated Systems
      ETH-Zentrum			  Swiss Federal Institute of Technology
      CH-8092 Zurich				       Zurich, Switzerland
      Switzerland
Phone: +41 1 256 50 53
      
  "In Confession, you blame yourself, in analysis, you blame everyone else"
From: kim@m44.unm.edu
Newsgroups: rec.food.cooking
Subject: Re: Japanese Soybean paste?
Date: 28 Aug 92 22:57:52 GMT
Reply-To: kim@m44.unm.edu
Organization: UNM Cancer Center, Albuquerque, NM

In article <yrdn3lc@lynx.unm.edu>, mulberry@triton.unm.edu () writes:
>In Japan, there is a type of soybean paste that is
>fermented.  It is real gooey and sticky.  As I remember,
>it is eaten at breakfast time and is spread over seaweed.
>
>Does anybody know the name of this paste?  I remember it
>starts with an *n*.  It would also like to know how it is
>made.
>
>Thanks.
>
>Bill  (mulberry@triton.unm.edu)            

You're looking at "miso".  There are many kinds which are of slightly different
flavor.  

Daniel Kim
From: swk004@muvms3.bitnet (CONNIE LEINEN, SWK004@MARSHALL, HUNTINGTON, WV)
Newsgroups: rec.food.cooking
Subject: Re: Food Processors, KitchenAid Mixers and My Dilemma
Date: 3 Sep 92 13:36:49 GMT
Organization: Marshall University

I had intended on doing a very complete, scientific and worthwhile
summary of my responses.  Sorry, not possible.  My original 
question was something like "I don't have either a good food processor
or a KitchenAid Mixer.  Which should I get?  Do I need both?  Which
do I get first?"

The answers I got were yes to all three, no to all three and maybe 
for all three.

From what I've been able to glean from the postings and my mail (and
our news feed has been real erratic, I probably missed a few) is that
this is a subject reminiscient of a religious war.  Oddly enough
my mail showed a decided preference among men for the KitchenAid, women
for the food processor.  

Among those expressing a preference, Cuisanart was the overwhelming winner
of the "best food processor" contest.  

Although only KitchenAid mixers were being discussed, references to 
inferior mixers that burned out immediately after being asked to perform
some chore were common.

I had a terrible time making a decision, but responses from two mailers
helped me decide.  One (speaking negatively) told me that the KitchenAid
was the dream kitchen appliance of the 60s.  The other was a very favorable
account of the KA from a regular poster whose style appeals to me.  If 
nothing else, I hope someday to cook with the panache he exhibits in his
correspondence.

So, since I really liked the 60s (and am delighted tie-dye is back) and 
am intrigued by the daring of making hollandaise on medium heat, I 
am going to purchase my KA with several attachments this evening.

Thanks to all of you.  BTW, I was convinced that the bread police will
not come and arrest me if I *just once* use the KA to make bread.  Hmmm.
We'll see.

Connie  
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: REQUEST:  Seviche Recipe/Freezing Salsa/Worceshire Powder
Organization: Stanford University, California, USA
Distribution: usa
Date: Tue, 25 Aug 1992 19:43:41 GMT

Per your request for ceviche....  It's one of those dump whatever
sounds good recipe.

Ceviche

1 lb. scallops, bay or small regular
1/3 cup fresh squeezed lime juice
2 Tbsp. olive oil
1/4 tsp. crushed red chilies, or 2 shakes of Tabasco
Fresh cracked pepper
1/4 tsp. salt, or to taste
1/4 cup sweet red onion slices, or 1/2 bunch green onion
 1 small chopped meaty tomato, or red bell pepper, or pimento
1/4 cup chopped celery
1/2 cup fresh cilantro

Toss all together, and let marinate for at least 3 hours.  All the
ingregients are optional.  Mix and match whatever is at hand.


Regarding freezing salsa.... the nice definition between crisp
onion, chunks of tomato, and bright crish cilantro is reduced with
freezing.  The flavor will be good, it just isn't quite so
interesting.  IMHO

marilee
stanford
Newsgroups: rec.food.cooking