HDTenEightyP/NetNews huggingface dataset:
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Ice Cream Maker
Organization: TRW Data Systems Center, Redondo Beach, CA
Date: Tue, 21 Jul 92 20:57:22 GMT

In article <ni66vvo@fido.asd.sgi.com> jice@echo.asd.sgi.com (John Eisenman) writes:
>I'm thinking about buying an icecream maker as a wedding
>present.  I would like recommendations on what to look for
>and specific brands to recommend.  Also, if anyone lives
>in the SF area, a recommendation for a store to shop in 
>would be appreciated.
>
>john

I received a two-quart Donvier maker for a wedding present, and I really 
like it.  It's a great no-hassle, no-mess ice cream maker. I keep the 
liner in the freezer at all times (I have a separate upright freezer) 
so I can make ice cream at the drop of a hat.  If you don't keep the 
liner in the freezer, you need to plan ahead a little to make sure 
it gets cold enough.  The Donvier is very easy to turn, provided you 
turn it often enough (every few minutes), and it does a good job of 
making smooth ice cream. 

One note: I broke the crank on mine a couple of years ago. (I got busy
doing something else and let it sit too long, so the mixture got too
frozen for the crank to turn smoothly.)  When I called Donvier to order 
a replacement, they sent it to me free of charge, no charge even for 
shipping and handling.  It was two years old at the time, so I had
expected to pay for it.  I was quite pleased.

Beware of some of the imitation Donviers.  My sister-in-law had one 
(can't remember the manufacturer) that she didn't like because the paddle 
didn't quite fit the liner, and you couldn't scrape the frozen mixture 
off the sides very well. You should be able to get Donviers at Best or 
Service Merchandise, maybe even at Target.

As a nice complementary present, buy them the Ben & Jerry's ice cream 
cookbook.  There are some great recipes in there.  Too bad they're all so 
fattening :(, but they're great for special occasions.

Hope this helps!
Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.cooking
From: mfrancis@binah.cc.brandeis.edu
Subject: Re: SPAM
Reply-To: mfrancis@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Wed, 22 Jul 1992 06:39:01 GMT

>In Germany Spam is called `Fruehstuecksfleisch' (Fruehstueck = breakfast,
>Fleisch = meat).  As if anybody would eat Spam for breakfast...

Well ... I grew up in a neighbourhood with a lot of Filipinos, and
everyone I knew had Spam with the fried eggs, fried rice, and the
fried fish!  It was the typical breakfast meal.  Of course, my
brother and I (and most of the neighbourhood kids) got sick of
Spam, since its taste never changed (although we still went for
that nice dried fish for the mornings, mmm mmm mmm!)

So, Spam for breakfast is not foreign to me.  It reminds me of
my childhood.

Lyn Francisco
mfrancis@binah.cc.brandeis.edu
From: crossle1@cc.swarthmore.edu (Cindy Rossley)
Newsgroups: rec.food.cooking
Subject: Scallops
Date: 27 Jul 92 18:15:53 GMT
Distribution: usa
Organization: Swarthmore College Chemistry Dept.


	I just bought some bay scallops.  Any good ideas for cooking them?  Also, can
they be frozen?  Thanks.


Cindy Rossley
Chemistry Department
Swarthmore College
crossle1@cc.swarthmore.edu
From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: Re: Are Watermelon seeds edible ?
Date: 31 Jul 92 16:10:26 GMT
Organization: Wetware Diversions, San Francisco

Very popular in the orient. Just like roasted peanuts.
The seeds are dried and salted.
You eat it by cracking it gently between your teeth.
The outer husk cracks and the pith is taken.

A little too much effort you may say for something the size of a small
fishscale?

That is precisely why its doen...to while away the time.

My sisters would fill a whole bowl, cuddle up on the sofa, read a book
or watch TV while munching on this for about four hours.


Newsgroups: rec.food.cooking
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: chicken marinade with lime juice
Followup-To: rec.food.cooking
Organization: Dept. of MSE at Illinois-Urbana
Date: Thu, 30 Jul 1992 14:31:08 GMT

I use a combination of lime juice, garlic, and olive oil.  To that you can
add seasonings though plain is still pretty good.
From: mary@mizar.usc.edu (Mary Tabata Froehlig)
Newsgroups: rec.food.cooking
Subject: Need address/phone number for Krups
Date: 31 Jul 1992 13:10:57 -0700
Organization: University of Southern California, Los Angeles, CA
Distribution: na
NNTP-Posting-Host: mizar.usc.edu
Keywords: replacement parts, Krups

I need to order a replacement part for my Krups duothek, but I can't
find the number I've used in the past.  Does someone out there have it?  

Please send e-mail.

Thanks in advance.
~~~~~~~~~~~~~~(all disclaimers apply)~~~~~~~~~~~~~~~~~~~~
If there is no God, who pops up the next Kleenex?
                -- Art Hoppe


-- 
Mary Froehlig  (mary@usc.edu) 213/740-7295 - voice  740-8729 - FAX
USC - CSI - Electrical Engineering-Systems Los Angeles, CA  90089-2565


Newsgroups: rec.food.cooking
From: wongl@vccsouth18.its.rpi.edu (Lance Andrew Wong)
Subject: REQUEST: Steak Marinade
Reply-To: wongl@rpi.edu
Organization: Rensselaer Polytechnic Institute, Troy, NY.
Date: Mon, 27 Jul 1992 03:56:23 GMT

Does anyone have a different marinading recipe/techinque.
I'm getting bored of the conventional teryachi, a1, salad dressing etc...

Keywords: 

Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: What we eat
Organization: NCAR/UCAR
Distribution: usa
Date: Tue, 28 Jul 1992 21:54:36 GMT

As other posters have said, most Europeans dislike root beer and peanut 
butter.  I'd also add marshmallows to the list.

Cute story:  I used to work with a Swede named Goran, who thought the
above things were disgusting.  I explained to him that marshmallows 
weren't eaten out of the bag (usually), but were put on the end of
a sharpened stick, toasted over a campfire, and eaten when the outsides
got brown and the insides got gooey.

Later I heard him asking someone else, "Is it true what Ilana said --
that you Americans barbecue your marshmallows?"

Mmm, I'd like some Open Pit sauce on my marshmallow!

-- 
/\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as they 
  \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
      \_______________________| seem.  Otherwise, they wouldn't seem that way.
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: Fiddling with Food Genes
Date: 31 Jul 92 17:39:17 GMT
Organization: Monsanto Company, St. Louis, MO

In article <5263@vtserf.cc.vt.edu>, ranck@joesbar.cc.vt.edu 
(Wm. L. Ranck) writes:
> riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:
> : In article <1992Jul29.174452.5007@a.cs.okstate.edu>, hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) writes...
> :   >While driving home yesterday, I heard on the radio that a group of chefs
> :   >where going to boycott genetical altered foods, and that they want labels
> :   >on products that contain alter foods for "dietary" reasons.
> : 
> : I don't know any more of the story, but I think it shows how
> : little chefs know about plant science or even that such things
> : happen in nature all the time.  Definitely knee-jerk and uninformed,
> : IMHO, of course ;-).
> 
>    Now hold on here.  Yes, spontaneous mutations occur in plants and animals.
> If they didn't we wouldn't be here.  But, nature doesn't ususally go about
> incorporating animal genetics into plants.  Some modern gene splicing is
> doing exactly that sort of thing.  I have no problem with this, but I can
> also understand it raising a few questions for people with religious dietary
> laws.
>    That, in my opinion is not knee-jerk and uninformed reaction.  That is a 
> person trying to incorporate his or her beliefs into the modern world.
> There *are* people who will find the concept appalling on some nebulous
> sense of what is 'right'.  But, those are not the people I am referring to.
> A little tolerance and understanding of others is very desirable.           

A gene is simply a set of instructions for a chemical molecule...  Don't
try to make more of the subject.  Plants and animals share many of the
same instruction sets.  On the level of the single gene, the issue of
plant or animal is really getting awfully nitpicky.  Genetically improved
crops will soon start comming to market.  They hold the promise to
not only improve flavor and storage, but to be insect, weed and disease 
resistant.  Read:  No harmful pesticides (insecticides harm the entire
ecosystem, not just the bugs that they are intended for), herbicides 
(ditto to the weeds) and higher yield per acre (more food, less land.  
Wouldn't that be nice for the third world).  Yet this knee-jerk response 
that we see to the introduction of these products threatens to stop their 
introduction with a loss of all the worldwide benefits.  Read: More
ecological damage, more starvation and more land slashed and burned.
"Human" insulin has been produced by genetic engineered bacteria for
years now.  I don't see anyone complaining about canibalism among
diabetics.  

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.
From: susan@astro.as.utexas.edu (Susan Starrett)
Newsgroups: rec.food.cooking
Subject: Re: Little Zip-Loc Bags ?
Date: 23 Jul 92 14:59:22 GMT
Organization: McDonald Observatory, University of Texas @ Austin


If someone hasn't said this yet (I'm way behind on reading News)
the Container Store has zip-loc bags, all sizes, from tiny to huge.

Regards.
Susan
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Is our celery salty?
Date: 20 Jul 92 22:29:56 GMT
Distribution: ca
Organization: Apple Computer, Inc.

In article <7625@lee.SEAS.UCLA.EDU>, yee@edison.seas.ucla.edu (John Yee) writes:
> 
> Hi, sorry if this is an faq, but a friend visiting from Japan commented
> that the celery here in California tastes salty.
> 
> Is this a true perception, and if so, what is the reason for the difference
> in taste? 

I was once told that celery from Utah has a salty flavor, from being grown in
salty soil.  The person who told me this is knowledgeable about food and flavor,
so I think it is probably true.  Perhaps the Japanese visitor to California was
served some Utah celery, or perhaps California celery is saltier than Japanese.

--
David Casseres
Exclaimer:  Wow!
From: mec@acsu.buffalo.edu (Marie E. Copertino)
Newsgroups: rec.food.cooking
Subject: Mexican recipes wanted!!
Date: 30 Jul 92 18:15:47 GMT
Organization: UB

Hi!!

	I am planning to cook a tex-mex type of dinner for some of my
	Malaysian friends who've never had anything like that...
	
	Other than the usual tacos, burritos, nachos, etc, what should 
	I make?  They are used to highly seasoned food, so I'd like to
	make as much as possible that is spicy/tasty.

	They can't go a meal w/out rice, anyone have any recipes for some 
	yummy Mexican rice?  As well as quesidillas or chili, or whatever.

	I'd like to make a wide variety of dishes, so I need suggestions
	desparately!!  

		BTW, the dinner is for *ten*...

		Thanks...

			Marie
Newsgroups: rec.food.cooking
Subject: Seeking Noodle "pie"
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Date: 25 Jul 92 13:09:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cvinson@world.com
Date: 25 Jul 92 16:30:00 GMT

  Twenty-five years ago the only reason I would baby-sit a neighbor's
three children was because their parents bribed me with huge servings of
a noodle casserole made with egg noodles, brown sugar, butter, pecans,
nutmeg, and something like fine curd cottage cheese as a binder. I
suppose eggs were also used to bind.  Anyway, it was wonderful.
Hot/warm/cold, it made no difference; I would simply inhale the stuff
and ignore the kids fighting.
  I've never been able to replicate the dish.  Anybody out there who can
help?
  Another sort of noodle pie/pudding follows in next message.  It's a
great variation on Creole-style dishes and is very handy for parties,
etc.

Thanks, Catharine Vinson  - cvinson@world.com

                                             
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: SPAM
Organization: University of Virginia
Date: Tue, 21 Jul 1992 12:49:17 GMT

net@cs.tu-berlin.de  writes:
> milo@cbnews.cb.att.com (guy.f.klose) writes:
> > One such surprise was her order of "pork luncheon meat", which was a
> > euphemism for a SPAM-like product.
> 
> In Germany Spam is called `Fruehstuecksfleisch' (Fruehstueck = breakfast,
> Fleisch = meat).  As if anybody would eat Spam for breakfast...

I beg your pardon! :)  

One of my favorite breakfasts from childhood consisted of Spam,
sliced thin, spread with mustard (and some liked a tad of brown
sugar sprinkled over the mustard), and broiled, served with a
nice helping of generously buttered and salt-&-peppered grits!
Yummy!! 

Oh, don't forget to serve grapefruit, or some citrus juice.
This is, as you have no doubt noticed, a rather greasy meal!!

--
#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#
# aan3q@poe.acc.Virginia.EDU | The future belongs to those who believe in #
#   I speak only for myself. | the beauty of their dreams. -E. Roosevelt  #
#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#
From: bell@pooh.cs.unc.edu (Andrew Bell)
Newsgroups: rec.food.cooking
Subject: Canning question
Keywords: jelly, canning
Date: 21 Jul 92 16:50:57 GMT
Organization: University of North Carolina, Chapel Hill

I just finished making a batch of jam and was wondering if I should be
worried about it.  This is what I did:

Boiled jars and jam (separately).  Poured boiling water over canning
tops, let sit 5 minutes.  Ladled jam into hot jars, poured melted
parafin over tops, put canning tops and screw tops on, then put whold
whole shibang back into boiling water for 15 minutes.  When I removed
the jars, I heard a "pop" as if the canning tops had vacuum sealed to
the jars and the jelly and parafin continued to boil for quite a while.
Now the parafin has cooled solid but there's a little bit of liquid
on top of the parafin.  My question is whether I compromised the 
sterility of the jam when the jam and parafin continued to boil?  Also,
assuming this is ok, how long will it last in the pantry?  The recipe
was for hot pepper jelly and included cider vinegar.

Thanks,

Leslie Bell
bell@cs.unc.edu



Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: Another canning question - pickles
Organization: University of British Columbia, Vancouver, B.C., Canada
Distribution: usa
Date: Thu, 23 Jul 1992 04:11:22 GMT

In article <604@ceylon.gte.com> vrs0@bunny.gte.com (V. Stern) writes:
>For the past few years I have been trying my hand at making dill pickles 
>from the cucumbers from my garden.  I have used many different recipes, 
>including ones from the Ball book and a Sunset (I think) book on canning 
>and preserving.  I process them in a boiling water bath for about ten 
>minutes for pints and fifteen for quarts.  No matter what I do, we are 
>never happy - they are always soft and the flavor is pretty gross.  I 
>saved a recipe posted here a while back that basically puts the cukes into 
>a brine in the jars, but doesn't call for processing, and I will try that 
>also.  But does anyone have any other recipes/suggestions for me?  They 
>have to be dill or sour pickles - no sweet ones.


Many years ago the old Russian lady next door shared her secret dill
recipe with my mother.  Ever since then, my mother has made the best
dills I have ever tasted.  The secret to the crispness is that she
washes the dills in hot water, then leaves them to soak in a cold bath
overnight before covering them with brine in the jars.  Oh, and watch
out for the pickles that are sitting next to the peppers ;-)


Mrs. Lehbour's Dills
--------------------

Makes about 5 quarts, using about a pound of dills per quart. (Oh, and
we always used pickles straight out of our garden).

Wash dills in hot water.  Soak overnight in cold water (use ice or
place in refrigerator).

Brine:   3 quarts boiling water
         2 cups white vinegar
         1/2 cup coarse salt
         1 teaspoon alum

Bring water to a boil and add rest of ingredients.  Boil until dissolved.

Sterilize canning jars.  While still hot, arrange dills in jars, along
with several cloves of garlic, a couple of dried red peppers and 2 or
3 bay leaves (grape leaves also work very well).  Oh, and you can
throw in some horseradish if you like as well according to her notes,
although I'm not sure in what form you would add it.

Pour the brine over the dills, then close up the jars.  The pickles
need to sit for about 2 weeks before they are ready, I believe.
According to my mother, it is best to store them in a dark cool place
(the lucky woman has a huge pantry!)  Then pop open a jar and enjoy!

Note:  to my dismay these pickles do not travel well.  I tried
bringing some home at Xmas and they just weren't the same.  *sigh*
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: request for white sauce pizza
Organization: Saint Louis University  Saint Louis, MO
Date: Fri, 24 Jul 1992 16:02:16 GMT

In article <1992Jul24.130340.4367@bronze.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>slwjp@cc.usu.edu writes:
>
>>Instead of tomato sauce it had a lovely white sauce, that I think was
>>made of some sort of cheese or combination of different cheeses.  I have
>
>White sauce is usually just olive oil and garlic, with the cheeses of
>your choice.  No recipe needed.
>
I've got one recipe which also uses onions  or shallots and a small
amount of red pepper (I use crushed Thai peppers)
(from one of Marcella Hazans books). As written, it is a clam sauce but
it should be adaptable to other uses.
Newsgroups: rec.food.cooking
From: ewing@ibmb9.cs.uiuc.edu (Brandy "Bang" Ewing)
Subject: Re: Macroni & Cheese Ideas
Keywords: Mac and Cheese
Organization: University of Illinois at Urbana-Champaign
Date: Tue, 28 Jul 1992 20:25:09 GMT

derich@netcom.com (Scott A. Steinbrink) writes:

>Often I make Kraft's Macroni and Cheese --- and I was getting tired of 
> the same old flavor -- so I got creative , and I enjoy eating it again.

>  1) Add cooked tuna -- Yummy!

In addition to this...here's what I've found is particularly good:
		1) Fix Macaroni as normal
		2) Add One can of Tuna
		3) Add one can of Cream of Mushroom soup
		4) Add one small can of Mushroom pieces
		5) Cook over low heat for a few more minutes

Both my mom and I love this recipe.  Then for anyone who wants to spend the
extra time, you can always throw this in a casserole, sprinkle potato(e) chip
crumbs on the top...and bake it for a while.

But, the above is great when you're in a hurry.

Brandy

--------------------------------------------------------------------------------
"Was I like this when I was in college?"
"You were sixteen when you were in college, Sam, you were a MEGANERD!!"

Brandy J. Ewing                     bje27088@uxa.cso.uiuc.edu
"Labsitter Extraordinaire"          brandy@ziggy.cs.uiuc.edu
--------------------------------------------------------------------------------
I'm Elmer J. Fudd, millionaire, I own  ||   ANYTHING I EVER NEED TO KNOW, I 
    a mansion and a yacht              ||       LEARNED IN KINDERGARTEN
--------------------------------------------------------------------------------
From: kevin.fong@uttsbbs.uucp (Kevin Fong) 
Newsgroups: rec.food.cooking
Subject: RE: DON'T LAUGH; SEEKING
Date: 21 Jul 92 01:24:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: kevin.fong@uttsbbs.uucp (Kevin Fong) 

-> >Speaking of berries,
-> >what they call cloudberries in Scandanavia,
-> >we call bakeapples.  They are a orange-yellow berry similar to
-> >raspberries in shape.  I always understood that these berries only
-> >grew in Newfoundland and the Scandanavian countries. Now I'm
-> curious, >do they grow anywhere else in North America?

Michelle,

The "cloudberries" you are referring to are called (at least in
Norwegian), "molte" and can only be found in the high mountain areas of
Norway (and possibly other parts of Scandinavia).  They are rich in
iron, hence the "yellow" color of the berry.  I have not been able to
find anyone who knows of the berry in the states.  If you desire such
berries, or at least the jelly/jam that most Norwegians make of it, you
can contact the "NORDIC HOUSE" located in Oakland, California.  Use
information (510-555-1212), ask for the City of Oakland, and the Nordic
House.  They are an importer/distributor of Scandinavian goods, and *DO*
carry Molte, or cloudberries, as we call them.  They will ship you your
order (there may be a minimum order, however).  It is a very interesting
place... you will find many food items there that you would normally
only find in Scandinavia (such as mackeral in tomato sauce -- "plane
crash", etc...).  Give them a call and good luck!

Kevin.
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Newsgroups: rec.food.cooking
Subject: Fiddling with Food Genes
Date: 29 Jul 92 17:44:52 GMT
Distribution: usa
Organization: Oklahoma State University, Computer Science, Stillwater

While driving home yesterday, I heard on the radio that a group of chefs
where going to boycott genetical altered foods, and that they want labels
on products that contain alter foods for "dietary" reasons.

My first thought was "genetical altering plants, isn't that what 
Horticulturest do"?

Anybody have any thoughts what the rest of the story might be.
From: mikey@incc.com (Michelle)
Newsgroups: rec.food.cooking
Subject: On-line Cookbook & Vegan question
Keywords: cookbook
Date: 30 Jul 92 08:38:37 GMT
Organization: InCC.com Perwez Belgium

Hello out there!

I'm sorry to be a bother, but I'm not too up on this subject. Can
someone please explain to me how I can download an on-line cookbook.
Again I'm sorry as I'm sure that this has been discussed before. To
save troubling everyone else, you can e-mail it to me at:

		mikey@incc.com 		or
		mikey%incc@infoserv.com

My other problem is that I'd like to cut out the red meats that we eat
as we are eating too much (actually I'd like to stop eating meat
altogether). But, I don't know what to do to replace the meats (as far
as proteins go).  I have a friend that's a real fanatic (?) about not
eating meats and some cheeses (he will however eat all seafoods). My
problem is that I'm not too keen on seafoods of any type (with maybe
the exception of tuna) due to the awful *fishy* tastes. So, if anyone
has any suggestions, I would be eternally grateful.

I'm the world's worst cook so any help will be much appreciated.

Thanks in advance.

Michelle Rocteur


P.S.  Please excuse all spelling mistakes and if I'm not making myself
clear, please email me and let me know.  I have about 5 other things
going on here and it's hard to concentrate.


-- 
   +-----------------------------------------------------------+
   |    Michelle Rocteur            | 	  mikey@incc.com       |
   +--------------------------------+--------------------------+ 
   |    tel: +32 (081) 65.53.68     |    +32 (081) 65.70.20    |
   |    fax: +32 (081) 65.70.20     |                          | 
   +--------------------------------+--------------------------+



Newsgroups: rec.food.cooking