HDTenEightyP/NetNews huggingface dataset:
From: hillel@cbnewsf.cb.att.com (hillel.e.markowitz)
Subject: Rugelach - OLVEG DESSERT JEWISH
Apparently-To: att-mt!rec-food-recipes
Summary: JEWISH OLVEG DESSERT
Organization: AT&T Federal Systems
Date: Fri, 18 Dec 1992 15:54:26 GMT

The following comes from soc.culture.jewish

In article <1992Dec17.201842.2417@icd.teradyne.com> yaffe@icd.teradyne.com writes:
>
>So I raided my bride's recipe box and came up with this one.  We bake these
>for birthdays, anniversaries, Labor Day, Thanksgiving Day, and nearly all
>of the Jewish Holidays except for Yom Kippur and Passover.
>
>---
>
>     /\						     /\
>____/_ \____						____/_ \____
>\  ___\ \  /						\  ___\ \  /
> \/ /  \/ /         A RECIPE FROM A JEWISH MOTHER	 \/ /  \/ /
> / /\__/_/\						 / /\__/_/\
>/__\ \_____\						/__\ \_____\
>    \  /						    \  /
>     \/						     \/
>			   RUGELACH
>			   --------
>
>1 pkg. Dry Yeast		1 cup  Sugar
>3 cups Flour			1 cup  Finely Chopped Walnuts
>1 cup  Butter			2 tsp. Cinnamon
>3      Egg Yolks		       
>1 cup  sour cream
>
>Sprinkle the yeast over the flour.  Add softened butter and blend.
>Stir egg yolks into the sour cream and add to the flour mixture. 
>Form into a ball, wrap in foil, and refrigerate over night.
>
>Combine the sugar, chopped walnuts, and cinnamon.
>
>Divide the dough into 4 balls.  Spread the sugar mixture on a board.  
>Roll 1/4 of the dough into a 10 to 12 inch round, coating both sides 
>well with the sugar mixture.  Cut the rolled dough into 16 wedges.  
>Roll up from the wide end first.   Bake on a cookie sheet in a 325 
>degree oven for 30 minutes. 
>
>My favorite variant:  Place two or three raisins at the wide end of 
>each wedge before rolling.  I also dip each rollup in the sugar 
>mixture before I place it on the cookie sheet.  
>
>---
>********************************
>Arthur G. Yaffe
>Internet: yaffe@icd.teradyne.com
>********************************
>




Newsgroups: rec.food.cooking
From: jmemon@shearson.com (Janine Memon)
Subject: Re: REQUEST:Pasta Recipes
Organization: Lehman Brothers, NY
Date: Tue, 29 Dec 1992 15:29:02 GMT

In article <1992Dec29.151429.11672@shearson.com> lparisi@shearson.com (Lon G. Parisi) writes:
>In article <28DEC199209481338@comb1.comb.umd.edu> belas@comb1.comb.umd.edu (BOB AT COMB) writes:
>>on pasta recipes themselves, but none had even a basic spinach pasta.  Any
>>one have such recipes, or can you recommend a cookbook?  Thanks, any help
>>in the form of posted recipes, etc will be greatly appreciated.
>>
>>	Bob
>
>
>
>I would recommend Bugiali's Pasta Book. He has a wonderful recipe for
>Bolegnese, pesto, and various stuffed pasta. BTW, there is a whole section
>on flavored pastas including spinach, rosemary, etc.  He also gives a very
>basic no nonsense set of instructions on how to make your own pasta. I have
>had much success.
>
>Lon Parisi
>lparisi@sherson.com

Yeah, but I've tasted some of it ...Bleeach! :)



--
Janine N. Memon				| All views expressed here are my own  
Lehman Bros, Inc.			| and should not be confused with those 
Amex Tower, World Financial Center	| of my employer.
New York, N.Y.				| email address jmemon@shearson.com
From: cmouli@sc9.intel.com
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Gobi Manchurian (Cauliflower Chinese dish )
Summary: Manchurian recipe
Keywords: manchurian
Date: 1 Jan 93 01:31:56 GMT
Followup-To: rec.food.cooking
Organization: Intel CTD

In article <1992Dec29.215644.20057@colorado.edu>, paulchem@tigger.cs.Colorado.EDU (Atharvan) writes:
> 
> Would anyone out there be kind enough to send me the recipe for
> Gobi Manchurian, made from cauliflower.
> 
> It tastes divine.
> 
> You will have the gratification of knowing that one hungry soul
> eats his favourite food, thanks to you. :-)
> 
> Stay Cool.
> 
> ----------------------------------------------------------------------------
> .   Rain makes me remember,                                                .
> .   The sunset of that golden hour,                                        .
> .   When my eyes were first opened,                     Paul Chemmanoor    .
> .   And I saw your eyes, No longer blind.                   Boulder.       .
> ----------------------------------------------------------------------------
Although I do not have the recipe of Cauliflower Manchurian, this recipe of
Vegetable Manchurian can be made as Cauliflower Manchurian by substituting 
Cauliflower for the vegetables.

VEGETABLE MANCHURIAN
--------------------
Serves 4-6

450 gms/1 lb cabbage, finely shredded or grated
225 gms/8 oz carrots, grated
1 onion, grated
2 tablespoons cornflour
5 tablespoons all-purpose flour
3-4 cloves garlic, finely chopped
1 green chili, chopped
salt to taste
a pinch of ground black pepper
1/4 teaspoon monosodium glutamate (MSG)
oil for deep frying

SAUCE
-----

2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped green chilies
4 tablespoons soy sauce
1 tablespoon cornflour
150 ml- 1/4 pint water
pinch of MSG

1. Mix the cabbage, carrots, onion, cornflour, flour, garlic, chopped chili
salt, pepper and MSG. Shape spoonfuls of the mixture into balls about the
size of small eggs, then flatten them slightly.

2. Heat the oil for deep frying to 180c/350f and fry the vegetables balls
a few at a time until golden brown. Drain on absorbent paper and keep hot.

3. To make the sauce, heat the oil, add the garlic with the chopped chilies
and fry for a for a few seconds. 

4. Mix the soy sauce and cornflour with little of the water. Add the remaining
water and pour the mixture into the pan with the garlic and chilies. Bring
to a boil, simmer for 1 minute, then add the MSG and little salt.

5. Arrange the vegetable balls on a serving dish, pour the hot sauce over 
and serve immediately. 

Enjoy!
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: REQUEST: licorice
Organization: Taronga Park BBS
Distribution: usa
Date: Sun, 27 Dec 1992 08:11:33 GMT

In article <1992Dec27.020322.23923@cs.rochester.edu>, hitzeman@cs.rochester.edu (Janet Hitzeman) writes:
> Does anyone have a recipe for licorice?  Black or red will do.

Licorice Drops

1 cup (1/4 liter) grandulated sugar
1/4 cup (50 ml) brown sugar
1/4 cup (50 ml) water
1/4 cup (50 ml) light corn syrup
1 tbsp (15 ml) black food coloring
1/4 tsp (1 ml) anise extract or pulverized anise seeds

Put the sugars, water and corn syrup into a pot, set the pot over 
medium heat, and stir.  When the batch has boiled for the first time, 
wash the sugar crystals down from the sides of the pot.  Put the 
thermometer in the pot, and cook without further stirring to 290F 
(143C) (soft-crack stage). The take the pot from the heat, and add 
the food coloring and the anise flavoring, and stir them in gently.

With a teaspoon, drop round patties about the size of quarters onto 
a greased baking sheet.  If the candy in the pot gets too firm for 
spooning, reheat it gently until it softens.

Cool the drops completely, but not in the refrigerator, or the 
pieces will stick.  Soon the drops will be firm and will come off 
the sheet easily.

Wrap the drops individually in wax paper or cellophane.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: How to find HOT peppers (DC area & Mail order)
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords:  habaneros, HOT peppers
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 24 Dec 1992 14:38:00 GMT

 Here's what I've collected regarding finding habanero peppers in the DC area:

In Silver Spring: The Thai market has many good hot peppers, but probably
        not habaneros.  902 Thayer Ave in Silver Spring, off Georgia Ave.

In Northern VA: Fresh Fields in Alexandria and Tysons corner.  (There is
        no "Fresh Fields" listed in my Suburban MD phone book, btw).

Mail Order:
        Everyone agrees that the place to call is "Mo Hotta, Mo Betta",
        BE WARNED: They are EXPENSIVE.  However, if you are having trouble
        finding stuff where you are, expensive may be better than bland.
        They are at 1-800-462-3220, ask for a catalog.

        Michael Schechter has offered:
        "if anyone wants some habeneros, i would be willing to buy and
        mail, oh, $1.81's worth of them for $2. (price figured at whatever
        the  "Peppercorn and Spices" store near me charges, ie no profit for
        me) They also have items such as smoked jalepenos (chiptles), mmm) and
        other odd peppers.. No thai peppers, though those are only availible
        fresh, and woudn't mail well.  BTW, since this might entail a LOT
        of mailing, it's only open to the first 20 people who contact me.
                    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
        you can put the above in your summary of habaneros."

        So I did.  Mike's return address isr@mailbox.syr.edu.

That's what I've got.
Joel

        "The part I like best is when we argue about the rules we make up"
                                        -Hobbes

Lines: 35
Date: Mon, 21 Dec 92 14:46:34 MST
Newsgroups: rec.food.cooking
From: $stephan@sasb (Stephan Fassmann, Software)
Subject: Re: Real fancy hot chocolate
Keywords: chocolate
Organization: BYU

In article <BzMJvE.E9v@cup.hp.com> staggers@cup.hp.com (Ken Staggers) writes:
>I have the urge to make hot chocolate from scratch (as opposed to a mix)
>this Christmas.  Usually, its warm the milk and add the liquid chocolate
>mixture.  But I want to be fancier than that this time.  I believe that
>during my years I have had hot cocoa made with vanilla, with an egg (HOW?),
>with Hershey's baking cocoa, with melted chocolate chips, etc.  Does anyone
>have a good, rich hot chocolate/cocoa (is there a difference?) recipe?
>Can you use half and half or whipping cream or is that too rich?
>
>Is there a certain brand of liquid, powdered, or solid chocolate that would
>be best?
>
>Whipped topping?  Hmmm, guess I could make that as well!

Here is the best Hot Chocolate recipe I know, and love. I got it from the 
Frugal Gourmet cooks American- Hot Chocolate to Die For  a.k.a Liquid 
Chocolate Suicide.

One 12 oz. chocolate bar ( I like using Lindt chocolate bars ).
1 teaspoon butter ( NOT margarine ).
1/2 teaspoon vanilla.
Melt the above in a double boiler. When just smooth stir in:
1 cup cream of Half-and-Half.
Makes ONE serving. :-)
Serve in the smallest mugs you can find to all your friends.
Top with freshly whipped cream, made from left over cream, and A mini-
marshmellow.

WARNING: This stuff can kill you if you drink it too often. The Surgeon 
General recommends at most once a month for safe for consumtion.
BEWARE: The Last Drop. :-)

This is really great but it is _VERY_ rich if you make it with cream. I once 
served 10 people with this one serving recipe. 
Enjoy.
From: aad@siemens.com (Anthony Datri)
Newsgroups: rec.food.cooking
Subject: Re: OILS FAQ 1.0
Keywords: oils, faq, olive, chili, walnut, avocado, sesame, peanut, vegetable
Date: 28 Dec 92 22:07:45 GMT
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ

>CHILI OIL - 	Strongly flavored and HOT.  Primarily used as a spice in 
>		things like chili and spicy stir-fry.  You can mix it with 
>		peanut or vegetable oil for stir-frying.


Be careful -- a fair number of chile oils are at least partially sesame oil,
although many are primarily cottonseed oil.

For cooking I use the lightest stuff around -- safflower oil.
-- 

======================================================================8--<
Xref: sparky rec.food.cooking:24189 sci.chem:5620 sci.bio:4742
From: bouche2@server.uwindsor.ca (BOUCHER DAVID            )
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar; dextrose and glucose
Date: 2 Jan 1993 05:16:16 GMT
Followup-To: rec.food.cooking
Organization: University of Windsor, Ontario, Canada

In article <72654@cup.portal.com> mmm@cup.portal.com (Mark Robert Thorson) writes:

>  [...] mixtures of invert sugars [...] 

"Invert sugar" is a 50-50 mixture of glucose and fructose such as may be
produced by the hydrolysis of sucrose.  It is called "invert" sugar because
natural sucrose is dextrotary, but in a 50-50 mixture of glucose and fructose,
the levorotary influence of fructose wins out.

-db
From: begonia@hardy.u.washington.edu (Rubricant Horticulturist)
Newsgroups: rec.food.cooking
Subject: Re: How to find HOT peppers (DC area & Mail order)
Date: 28 Dec 1992 17:22:43 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: hardy.u.washington.edu
Keywords: habaneros, HOT peppers

In article <1992Dec28.110325.21934@newstand.syr.edu> isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account) writes:
>In article <2TEMAV5@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>>>Michael Schechter has offered:
>>>No thai peppers, though those are only availible fresh, and woudn't mail well
>>Why wouldn't they?  Wrap them up real well, send them Priority Mail.
>
>Well, the market I buy 'em has always had them refirgerated, and I always
>refrigerate mine, I figured being mailed for a couple days could make them
>rot. Maybe they'd be OK, I don't know...
>-Mike

My grandmother who lives in New Mexico mails chiles to me and my aunt
and they do fine.  (She sends them UPS which takes 2-3 days).  Its
when you leave the chiles in the box and forget to roast them until a
few weeks laters that they start to rot.  :)
-- 
Sonja Jo Krenz-Bush, Public Relations
Abstract Software             
e-mail: begonia@abstractsoft.com        NeXTmail accepted with glee
"Another one of the flock following the herd."
From: harvey@indyvax.iupui.edu
Newsgroups: rec.food.cooking
Subject: Re: Suggestions for smoked salmon?
Date: 28 Dec 92 22:22:21 -0500
Organization: Indiana University-Purdue University at Indianapolis

In article <1992Dec28.175205.4691@panix.com>, nina@panix.com (Nina Yuan) writes:
> Well, on impluse I bought a 5 oz. package of smoked salmon and was wondering
> if anyone had any suggestions for serving it, or good recipes it could be
> used in.  Any suggestions/comments would be welcome and appreciated.

My favorite companions for smoked salmon:

o   Thinly sliced pumpernickel or rye bread

o   Horseradish (try to get the real thing)

o   Freshly ground black pepper

o   Lemon juice

o   Capers

--
James Harvey
harvey@iupui.edu
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: Help!..Excess Peeled Oranges & Lemons!
Date: 23 Dec 92 23:06:05 GMT
Distribution: world
Organization: USC Information Sciences Institute


Anne P. Mitchell JD (shedevil@vix.com) wrote:
: 
: Help!...due to..er...*circumstances* I find that I have 9 lemons, and
: 6 oranges, all of which have the outer peel [the coloured part]
: removed.  They are in a bowl in my fridge right now.  Any suggestions
: as to what I should do with them?
: -- 


Wine coolers!  Take a one gallon container, add lots of peeled sliced citrus
(lemons, oranges, limes - I usually use 2 or 3 of each), pour in 1/2 gallon of
cheap white wine, pour in 1 quart of Sprite and add ice to fill.  Shake it up a
bit and Voila!

Or, find a mulled wine recipe and use them in that.

Vickie McCorkendale
From: manda@ariel.ucs.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: OILS FAQ 1.0
Date: 31 Dec 1992 08:45:14 +1100
Organization: University of Alaska, Fairbanks
Distribution: world
NNTP-Posting-Host: ariel.ucs.unimelb.edu.au
Keywords: oils, faq, olive, chili, walnut, avocado, sesame, peanut, vegetable

In article <1hnucfINNhhs@usenet.INS.CWRU.Edu> ellert@v32.uh.cwru.edu(Ed) writes:
>Regarding different oils: one of the best salad dressings I've ever had
>was based on grape-seed oil and white-wine vinegar.  

BTW Grape-seed oil makes a great massage oil. Don't know what you'd do with
the vinegar though.

Just thought I'd mention it....

Manda.


Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Worst food?
Organization: Taronga Park BBS
Date: Thu, 31 Dec 1992 08:39:08 GMT

In article <1992Dec30.202521.15133@walter.bellcore.com>, dfw@thumper..bellcore.com (Doris Woods) writes:
> In article <8253@lib.tmc.edu> drg@biomath.mda.uth.tmc.edu (David Gutierrez) writes:
> >My sister used to eat whole, raw onions with prepared mustard.
> 
>  Boy this brings back memories.  My dad would eat raw onion sandwiches
> with dijon mustard. It had to be on Pepperidge Farm White bread. 
> Sometimes he would add some sharp NY cheddar. 

I love to make liver sausage sandwiches with mustard and lots of
sliced raw onions.  Yum.

Another thing to make if you like raw onions are these little
appetizers.  Clean some green onions and spread some softened cream
cheese on slices of ham (lunchmeat type).  Lay a green onion on
one edge and roll up.

Geez.  Is it time to post my gross foods file again?
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: sherwood@adobe.com (Geoffrey Sherwood)
Subject: Re: POPCORN BALLS
Organization: Adobe Systems Incorporated
Date: Mon, 21 Dec 1992 21:50:21 GMT

In article <1992Dec19.164842.22456@stortek.com> v045100@otis1.UUCP (Jennifer Farnham) writes:
>NEED Recipe for Popcorn Balls. Just a simple recipe. 
>
>And yes, you do DYE the corn syrup mixture right before
>you pour it onto the popcorn.  I made these so many times
>before but have lost the recipe.

My wife just made some popcorn balls, and while they came out as *she*
remembered them from her youth, they did not match *my* recollections at
all.  The ones I remember were dry to the touch (like carmel corn is), with
the popcorn so firmly cemented together you ate it like an apple -- you
couldn't pull pieces out if it.  The ones she made were somewhat soft and
sticky.  You could pull pieces out, and the coating would stick quite
strongly to your teeth as you ate it.  She was making them for co-workers --
she doesn't like the soft, sticky nature of them, and had never heard of
the kind I described.

My surmise is that while hers were cooked until soft-ball stage (as specified
by the recipe), the ones I remember may have been cooked longer (hard-crack,
maybe?).  Anybody have any ideas or a recipe?

Thanks much,
	geoff sherwood
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Alcohol in cooking, help
Date: 22 Dec 92 08:21:55 GMT
Organization: NYU Stern School of Business

In article <1992Dec21.181328.19681@netcom.com> kudzu@netcom.com (Michael Sierchio) writes:

>          ...............  If you were to take a bottle of wine and
>a thermometer, and empty the wine into a saucepan and boil, you'd find
>(if you monitered the temp) that there are two boiling points -- the
>first, for ethanol -- then a lull in the bubbles -- then another boil
>for the H2O.  By the time the second boil occurs, there is nowhere near
>35% alcohol -- closer to 0.5%.

Can you actually establish that? I would be stunned if you could do that in
a saucepan. Indeed, I would be startled if you could do that under any but
the most stringently controlled conditions. We distil about 20 liters of
alcohol a week, to recycle the stuff, and I certainly wish it worked that
way.

That works only if there is a large difference in boiling points between
the two liquids. The 22 degree Celsius difference between the boiling
points of water and ethanol is not nearly enough to achieve that. Add the
hydrogen bonding issues that make for the azeotrope and all, and your
situation is more hopeless.

Boiling behaviour is a lot more complicated than that, and the intuitively
obvious conclusions are often wrong. In order to get the second boil, at
0.5% alcohol, you would be dealing not with the initial stages of the
second boil, but with the very late stages, with an almost dry pot.

Note that the concentration of alcohol in the vapour depends both on the
saturated vapour pressure of alcohol at the temperature in question, and on
the concentration of alcohol in the solution. If a mixture contains
relatively little alcohol, the vapour could be dominated by water. In fact,
for ANY starting situation, you will eventually get to where further boiling
does not significantly change the concentration of alcohol in the residual
liquid. I doubt that I retain the expository skills to convey this to
anyone any more. I can still read a phase diagram, but it has been fifteen
years since I used one to explain anything to another person. I'm
reasonably confident that I would make a fool of myself if I tried.

- Shankar
From: mas5@ns1.cc.lehigh.edu (MICHELLE A. M. SZENA)
Newsgroups: rec.food.cooking
Subject: RECIPE:Banana split brownie pizza
Date: 29 Dec 92 19:43:06 GMT
Organization: Lehigh University

This is an excellent recipe for a different kind of pizza

Brownie mix
2 (8oz.) packages of cream chesse
2/3 cup sugar
one can crushed pineapple
strawberries
2 bananas
chopped nuts (walnuts are best)
approx. 2 ounces semi-sweet chocolate
butter

Make brownie mix as stated on the box.  Spread onto pizza pan (using parchment
paper will keep it from running off the pan).  Bake at 375 degrees for about
20 minutes.  Remove from the oven and cool.  Mix the cream cheese with the
sugar.  Cover the brownie with the cream cheese mixture.  Add the pineapple,
sliced strawberries (fresh or frozen ones that have been thawed), and sliced
bananas.  Then sprinkle the top with the chopped nuts.  Melt the chocolate (
never really measure the chocolate) with some butter until it is of the
consistency that it can be drizzled on the pizza.  Drizzle the chocolate on
top and enjoy!
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Left-handed sugar
Keywords: Chemists Please. . .
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Mon, 28 Dec 1992 22:50:39 GMT


In article <1992Dec28.113358.2490@lclark.edu>, degraw@lclark.edu (David Degraw) writes:
|>
|>winalski@adserv.enet.dec.com (Paul S. Winalski) in,
|>Message-ID: <1992Dec27.212634.25439@nntpd2.cxo.dec.com>
|>Article-I.D.: nntpd2.1992Dec27.212634.25439 writes,
|>
|>>>
|>>>That would have to be a bacterium lacking the enzyme that performs general
|>>>alpha-linkage cleavage of disaccharides, but posessing the enzyme that
|>>>specifically cleaves alpha-D-glucose-(1->6)-D-fructose (aka D-sucrose).
|>
|>(rest of post deleted)
|>
|>In a reference book, sucrose is shown as a disaccharide comprised of 
|>alpha-D-glucose ether bridged to D-sucrose.  The bridge is a 1->2 ether
|>bridge involving the 1-carbon on the glucose and the 2-carbon on the 
|>fructose.

Yes.  My post was from memory, and when I dusted off my biochem textbook today
and read up on sugars, I saw that I made several mistakes.  Sucrose is, as
you say, alpha-D-glucose in 1->2 glycocidic linkage to beta-D-fructose.

|>I imagine a bacterium lacking a general-purpose alpha-lysing enzyme
|>could not metabolize *any* sort of disaccharide (maybe beta-disachs?).

Such as cellobiose and cellulose.  Such a bacterium would also be able to
survive if provided with monosaccharides as an energy source.

|>Is should be common knowledge that many bacterium can metabolize glucose
|>made along biosynthetic pathways. (i.e. bacterial have no trouble 
|>metabolizing naturally-occuring alpha-D-glucose)  

I was talking about alpha-glycocidic linkages in polysaccharides.  The alpha-
and beta- forms of monosaccharide hemiacetals spontaneously interconvert in
aqueous solution (the equilibrium for D-glucose is about 60+% in beta
configuration), so alpha- vs. beta- stereoisomerism isn't a problem
biochemically.

|>
|>BTW Are there alpha and beta varieties of sucrose also?

No.  Since the glucopyranose and fructofuranose moeties are joined at their
anomeric carbons, there is no free anomeric carbon to exist in alpha- or
beta- configuration.

--PSW
Newsgroups: rec.food.cooking