HDTenEightyP/NetNews huggingface dataset:
From: amjewe01@ulkyvx.louisville.edu
Subject: Re: specialized cookie cutters?
Date: Fri, 22 Jan 1993 19:52:24 GMT
Organization: University of Louisville

In article <25188@galaxy.ucr.edu>, julie@ucrmath.ucr.edu (julie martin) writes:
> In article <lee_a.726965728@psych.colorado.edu> lee_a@psych.colorado.edu (Adrienne Lee) writes:
>>Hi!  Does anyone know where I could get a
>>reindeer cookie cutter and/or a moose
>>cookie cutter?
>>
>>Thanks, Adrienne

I have found my cookie cutters either at the grocery or at the 5 & dime kind of 
stores.  Another place to look around here (Louisville, KY) is a store called 
Big Lots where they buy overstock and discontinued stuff and sell it cheap.
This year I wanted to make sugar cookies in the shape of a dog biscuit (for 
a party where we watched the Lethal Weapon movies), so I got a clover shaped 
cookie cutter (I got 5 cutters for < $1) and cut off the top and bottom until 
I got the dog biscuit shape.  It worked real well!

anna
From: anne@hpcvra.cv.hp.com (Anne Shatrau)
Date: Sat, 23 Jan 1993 00:17:47 GMT
Subject: Yet Another Coffee Question
Organization: Hewlett-Packard Co., Corvallis, OR, USA
Newsgroups: rec.food.cooking

I know there's been some discussion lately on whether coffee stunts your
growth.  Honestly, I didn't follow the thread, and it's already gone from
my news server. 

I don't know if it was covered or not, but what I am wondering is what
effect does coffee and caffeine have on the human liver?


Thanks for any info you might have!



annie

Newsgroups: rec.food.cooking
From: pjpanaro@cc.gatech.edu (Paul Panaro)
Subject: Re: Pizelles
Reply-To: pjpanaro@cc.gatech.edu (Paul Panaro)
Organization: Georgia Tech Multimedia Computing Group
Date: Sun, 24 Jan 1993 19:41:19 GMT

In article <C1AMsr.BzA@siemens.com> aad@siemens.com (Anthony A. Datri) writes:
>
>I've met almost *nobody* outside of my dad's family who knows what they are.
>I don't say anything else about them for now -- I'm fishing to see if they're
>really as obscure as they seem to be.
>
>-- 
>
>======================================================================8--<

  Plainsboro is close enough to South Philly the you should see them
all of the time.  They are in every supermarket (in Philly/South
Jersey) around Chirstmas time.  If you want some, try your local
Italian Market (if you have one).

						-Paul

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Marino (a.k.a. Paul Joseph Panaro)
Georgia Institute of Technology, Atlanta Georgia, 30332
uucp:	  ...!{decvax,hplabs,ncar,purdue,RUTGERS}!gatech!prism!gt7131a
Internet: gt7131a@prism.gatech.edu         ^
                                           |
there's no place like home, \______________|
there's no place like home, /
...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Paul Joseph Panaro
Georgia Institute of Technology, Atlanta Georgia, 30332
uucp:	  ...!{decvax,hplabs,ncar,purdue,RUTGERS}!gatech!prism!gt7131a
Internet: gt7131a@prism.gatech.edu         
Newsgroups: rec.food.cooking,ne.food
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: The Zen of Bagels
Organization: NCSU
Date: Tue, 26 Jan 1993 18:09:02 GMT

fas2981@ultb.isc.rit.edu (F.A. Shea) writes:

>In article <auerbach.728004890@news.ncsu.edu> auerbach@ncsu.edu (David D Auerbach) writes:
>>nmiller@starbase.trincoll.edu (norman miller) writes:
>>
>>>How to Eat a Bagel
>>...much funny stuff omitted
>>
>>When one does finally give up on finding the True Bagel in all its zoftik
>>chewiness one resorts to the radical move of making ones own.  There are
>>good recipes in 1. Bernard Clayton's Breads of France (sic!) and 2. Molly
>>O'Neill's New York Cookbook.  

>Ok, I tried to make my own bagels the other day and they didn't come out
>correctly.  The bagels came out just like bread which bagels aren't
>really supposed to.  The making seemed very much like making bread or
>maybe I just missed something.  Is there some different strategy for
>making bagels as opposed to bread?

You don't mention from what recipe.  But the general idea of bagel dough
is that you use a hard (bread) flour, make a stiff (low hydration) dough,
short rising times and correspondingly somewhat more yeast. These last
three violate the good bread precepts that govern, say, a marvelous loaf
of Italian peasant bread; but that's OK bagels aren't Italian peasant
bread. You let the dough double in volume, take off pieces and make bagel
shapes (remember that swelling will reduce the size of the hole so make
big loops that don't look like bagels). (lots of blah blah about flour and
cornmeal is being omitted here)  Let rise 30 minutes or so. (really rest,
they won't rise too much).  Meanwhile you have brought a LARGE kettle of
water to the boil, into which you have put some malt syrup.   Boil 3
bagels at a time, turning them once. Under a minute.  Pat dry place on
large sheet dusted with cornmeal.  Brush with eggwhite, optional sprinklies,
bake.  This should result in a perfect bagel (with practice)-- something
that should destroy a temporary crown.
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Morgan Stanley - IS
Date: Fri, 22 Jan 1993 20:01:23 GMT

Then there was the time a friend of mine made a stir-fry with 
pea pods in it. Sadly she didn't know the difference between
snow peas and regular ones. Can you say CRUNCHY? I knew you could...

Stef
Newsgroups: rec.food.cooking
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)
Subject: Re: wanted: favorite chicken receipts
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 25 Jan 1993 11:58 EST  

In article <kanderso.3@cs-acad-lan.Lakeheadu.Ca>, kanderso@cs-acad-lan.Lakeheadu.Ca (KKAREN ANDERSON - ENG) writes...
>My favorite meat is chicken, and I'm always looking for new receipts
>I'm willing to post some of my favorites...if anyone is interested

I am I am!!!  I'm especially interested in recipes that my husband (who is 
anti-chicken and used to call it land carp) can't accuse of being "plain 
tasting".  So far I've sold him on barbecued chicken, chicken paprikash, 
chicken cordon bleu, and a recipe someone in this group posted (don't 
remember who) called quick fix chicken.  Post on !



            " Learn from the mistakes of others
             you can never live long enough to
             make them all yourself"

                                *Carol*
From: jason@ab20.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.cooking
Subject: Sterilizing a bottle (was Re: RECIPE: Coffee Liqueur)
Followup-To: rec.food.cooking
Date: 27 Jan 93 10:47:54
Organization: NASA Langley Research Center, Hampton, VA
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab20.larc.nasa.gov
In-reply-to: smennitt@oasys.dt.navy.mil's message of 27 Jan 93 13:26:49 GMT

In article <30228@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
-> Immediately dissolve the sugar in the hot concentrate.  Add the
-> vodka and the reserved vanilla bean, and refrigerate in a
-> sterilized , stoppered bottle for a few days.  Taste: when you
-> can begin to distinguish the vanilla flavor, discard the vanilla

	Thanks to Stuart for posting this recipe.  Coffee liqueur is
one of my favorites, and I'm definitely going to give this a try.  My
question is how do you make sure the bottle is clean enough?  Is it
really necessary to go through sterilization?
--
Jason C. Austin
j.c.austin@larc.nasa.gov
From: suqholmn@susssys1.reading.ac.uk (Lyn Holman)
Newsgroups: rec.food.cooking
Subject: Re: clotted cream
Date: 28 Jan 93 09:06:51 GMT
Organization: University of Reading

90sra@eng.cam.ac.uk (S.R. Atkins) writes:

>aad@siemens.com (Anthony A. Datri) writes:

>A
>>On a flight into London we got "clotted cream" to spread on muffins, and the
>>stuff was *fantastic*.  Any recs on US sources or recipes?
>>-- 
>A
>>======================================================================8--<
>Heating cream makes it clot - I think this is how you make it, but I've
>never got it to work properly.
>A
>If you're really desperate for the stuff, there is a dairy in Paignton (UK)
>that sells the stuff by mail order........

To make clotted cream proceed as follows:

Obtain milk, preferably fresh from cow, and leave to stand overnight in saucepan - when the cream has risen heat pan slowly and maintain just below simmer.  Eventually the surface will thicken and a crack will appear all round the top.  Remove from heat and leave to cool.

Remove cream using skimmer or slotted spoon and refrigerate.

Delicious (and probably very unhealthy!)?

Hope this is of interest - I used to live in Devon, England where Clotted cream is part of life.

Enjoy!
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: recipe request and a recipe
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 18:49:01 GMT

In article <vbbcfuk@zola.esd.sgi.com> gboja@romenda.esd.sgi.com (Glenda Ramil) writes:
>hi all,
>
>Does anyone have a recipe for hong kong style chow mein.  The noodles
>are pan fried and then the sauce/veggies, etc. are poured on top of it.
>I have tried to recreate this at home but I cant seem to reproduce the
>sauce.  Any pointers, recipes would be greatly appreciated.
>
I didn't know it was called that - when I grew up in the St Paul, MN 
area all the chinese restaurants made chow mein this way - they have
now either been replaced by redevelopment or have upscaled their food
offerings - in fact "Chun King" style chow mein (originally sold by
Jeno Palucci (now of Jeno's pizza fame) is still available and is
still that basic style - in these old restaurants the chow mein was
made in a big container, then depending on what you ordered, say
chicken, that was sprinkled on top of the chow mein with a few strings
of fried egg strips

my mom used to make something comparable using pork sausage:

in a heavy pan fry 1 lb of pork sausage, crumbling it as it cooks
add 1 large onion chopped
    about 6 stalks of celery (outer pieces) chopped
cook till onion & celery is soft
add 1 can chinese vegetables
    1 can bamboo shoots
season to taste with salt, pepper, garlic powder
thicken with corn starch and serve over crispy noodles
steamed rice on the side
soya souce for those who use it




-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: mancinis@mentor.cc.purdue.edu (steven mancini)
Newsgroups: rec.food.cooking
Subject: Re: New thread, Diner food
Date: 27 Jan 93 05:13:04 GMT
Organization: Purdue University Computing Center

In article <1993Jan26.184040.18798@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
>1) What is or was your all time favorite Diner
>
	"The Empress"   24 hours a day (of course)
	it was located in Fair Lawn, NJ. Convienently only ONE block
	from the police headquarters....

>2) What food do you miss the most that the newer Diners don't carry or
>   don't make like they used to.
>
	Pizza Burger Deluxe, served on an English Muffin
	Fries with brown gravy.
	Cherry Coke, no ice, unlimited refills (As if Taco Bell invented
	 this...)
 
>3) What favorite food do you have that you can still find in a Diner.

	In WEST LAFAYETTE INDIANA?!?!??!   

	This City wouldn't know a good greasy spoon if it dropped on
	the Chamber of Commerce!

	There is this one diner-wannabe that has the old fashion onion
	rings you spoke of; but it just lacks that aura of a diner....

>Doris

					-Steve
-- 

+-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-+
| Steve Mancini (a.k.a. The Minotaur) | mancinis@mentor.cc.purdue.edu   |
|    Grad Student {Dazed & Confused}  | mancinis@vm.cc.purdue.edu       |
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: HELP Microwave Chicken Cooking
Date: Fri, 22 Jan 93 14:56:20 GMT
Organization: The University of Calgary, Alberta

In article <93016.163755U52885@uicvm.uic.edu> <U52885@uicvm.uic.edu> writes:
>This may sound silly, but I have great problems getting the chicken I
>cook in my microwave to come out well.  I put in frozen chicken breasts,
>either fillets or still on the bone, defrost them, then cook them.  By the
>time the outside layers are cooked, the inside is still pretty raw.  Leaving
>the chicken in long enough to cook the inside means the outside gets rubbery.
>I have a turntable in my microwave already.
>
>Any suggestions?  Thank you in advance.

This may not be the answer that you are looking for, and I *know*
I will be flamed by the Faithful Microwavers, *but*...

...Try a "real" oven. It shouldn't take more than 15min to
broil a chicken breast (I never do this so the time is a guess),
and this is not a signifigant amount of time compared with the
4-5min it probably takes to nuke them.

There is smetimes a tendancy to want to do *everything* in
one appliance...This is a *bad* thing. Microwaves have their
place, but they are not a be-all and end-all.

As an example, the nuker makes the best bacon possible,
turns scalding milk or melting butter into a quick neat
task, steams vegetables with elan, defrosts...

....But just try baking bread in one.

Regards, Charles
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
Newsgroups: rec.food.cooking
From: lambert@dewey.udel.edu (Lynn Lambert)
Subject: Waffle Irons
Organization: University of Delaware, Newark
Date: Fri, 22 Jan 1993 01:25:59 GMT

I'm contemplating the purchase of a waffle iron.  Is there any net.wisdom
on brands to buy? to stay away from?  Essential qualities for a waffle
iron?
Thank you.
Lynn
Newsgroups: rec.food.cooking
From: wilkins@scubed.com (Darin Wilkins)
Subject: Re: QUESTION: Sweetened Condensed Milk
Organization: S-CUBED, A Division of Maxwell Labs; San Diego CA
Date: Sat, 23 Jan 1993 04:41:34 GMT

Dan White writes:

>I want to try modifying recipies to low/non fat.  A few I want to try 
>use the Eagle Brand - type sweetened condensed milk.  I recall a thread
>from a while back that said one could use regular condensed milk and 
>sugar.  I need to know how much sugar to hpw much milk so that I can 
>make some out of condensed skim milk.

I have posted these recipes before, though more than a year ago.  The
first one was posted by Nate McConnell in May, 1991, and is obviously
much richer (i.e., higher in fat - not what you want) than the 2nd.

--------
Sweetened Condensed Milk (Eagle Brand Milk substitute)
--------
(makes 3 C)

4 C instant milk powder
1 C hot water
2 C sugar
4 Tbl butter or margerine, melted

Mix ingredients in blender and store in refrigerator.

--------
Microwave Sweetened Condensed Milk
--------
(makes 1 1/3 C.  May substitute for 1 can sweetened condensed milk.)

In a 2 C microwave-safe container, place:

 1/2 C cold water
 1 1/2 C nonfat dry milk powder.

Stir until smooth.

Microwave on High for 45 to 60 seconds, until milk is steaming.

Add:

 3/4 C sugar.

Stir until dissolved.
Allow to cool before using.
Refrigerate unused portion.
Newsgroups: rec.food.cooking
From: hoffman@Xenon.Stanford.EDU (David Hoffman)
Subject: Farberware Millennium ?
Organization: Computer Science Department, Stanford University.
Distribution: na
Date: Mon, 25 Jan 1993 22:34:13 GMT

I need some cookware, and I don't like having to use plastic utensils.
I was perfectly willing to give up non-stick stuff altogether and just
get some nice stainless, but then I saw this Farberware Millennium line,
which claims you can use metal utensils and still not wear off the
non-stick surface.  Does anyone know what this surface is made of?  Is
it really that durable?  Are the other cooking characteristics good?

The stainless I was considering is the Tools of the Trade "Royalty"
line at Macy's.  They're pretty good-looking and have an aluminum-core
disk.  Anyone had any experience with these?

And am I wasting your time by asking?  It seems there are so many
discussions of cookware that maybe there'd be an archive of reviews
or an FAQ or something.

-------------------------------------------------------------------------------
David Hoffman                           |  "Think you used enough
hoff@cs.stanford.edu                    |    dynamite there, Butch?"
-------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: jward@brtph696.BNR.CA (Jennifer Ward P830)
Subject: Re; Camp Cooking 
Reply-To: jward@brtph696.BNR.CA (Jennifer Ward P830)
Organization: BNR Inc.
Date: Fri, 22 Jan 1993 15:42:24 GMT

Take some dry biscuit mix that just needs the milk added.  Make up the
dough and butter a dowel rod that is about 1/2" diameter.  Mold the
dough around the end of the rod and up the sides about 2".  Hold over
the coals, turning until golden brown.  Slide the biscuit off and fill
with butter/jam/honey....yum.

Newsgroups: rec.food.cooking
From: citrin@boulder.Colorado.EDU (Wayne Citrin)
Subject: Re: The Zen of Bagels
Organization: University of Colorado, Boulder
Date: Wed, 27 Jan 1993 19:37:35 GMT

My favorite bagel story comes from my mother.  We were living on an army base
in Texas when I was a kid, and my mother went into town and asked at a grocery
store if they had bagels.  The grocer told her they were out of season.

As a native New Yorker, I would have to say that bagels don't have to be
plain.  Poppyseed, sesame, garlic, onion, and salt are all acceptable
coatings for a bagel.  Anything sweet is NOT acceptable in a bagel.  That
means that cinnamon-raisin and blueberry bagels are complete abominations.

The only acceptable bagel innovation of the last 25 years is: 

	jalapeno bagels

Wayne

-----------
Wayne Citrin   citrin@soglio.colorado.edu   citrin@cs.colorado.edu
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Organization: Energy, Mines, and Resources, Ottawa
Distribution: na
Date: Fri, 22 Jan 1993 13:17:47 GMT

In article <DAOFFER.93Jan21165635@dewey.cc.utexas.edu> daoffer@ccwf.cc.utexas.edu (Debora Offer) writes:
>Try them in a stir fried dish with chicken.  I used to
>order  Chicken with Pine Nuts at a favorite restaurant
>til they stopped listing it.  (I soon after stopped
>going there!)  I don't have a recipe but I bet any
>mild flavored stir fry dish would work.
>--
>

Or sprinkle them on fettucini alfredo, a very nice touch.

Tracy
Newsgroups: rec.food.cooking
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)
Subject: Re: Couples Cooking Together..
Followup-To: rec.food.cooking
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 25 Jan 1993 11:41 EST  

In article <1993Jan22.124830.19314@cas.org>, lvirden@cas.org (Larry W. Virden) writes...
>But she is not interested in any way in cooking (or washing the dishs
>for that matter).  Doesn't mean that with some wheeling and dealing I am
>unable to get her to help, but her natural tendency is NOT to help.
> 
>Personality types of this variety are the ones on which I think folk are trying
>to share ideas.  If one is so fortunate to find someone who enjoys helping,
>then obviously no such planning, plotting, etc. is needed.


You've hit the nail on the head!  I have a girlfriend about whom there are 
numerous jokes for her inability and lack of inclination to, cook.  Every 
so often she'll get a twinge of guilt and ask me to give her some easy 
receipes, which I do.  Then she has to ask what the meat looks like, where 
to get the spices, does she really need ALL those spices, and on and on.  
Over the years, I think she has actually prepared two of the recipes I've 
given her and I think she conned her husband into making one.  Utterly 
hopeless!!

            " Learn from the mistakes of others
             you can never live long enough to
             make them all yourself"

                                *Carol*

			
Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: New thread, Diner food
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Wed, 27 Jan 93 17:58:35 GMT

 Anyone been to the Varsity in downtown Atlanta? It is more in the
 drive-thru class than a diner, but I like it! It is the only place
 where I will willingly buy and consume a hot dog, rather a chili
 dog! And onion rings with large slices of sweet onions deep-fried
 with none of that bread covering them. And a deep-fried peach pie!
 Yum yum! I didn't get the chance to go the last time I was in 
 Atlanta, but my sister made me stop on the way home from the airport!
 So, I got a bite of a chili dog and onion rings. And I sneaked a 
 bite of her peach pie! It is not, however, a place for the health-
 concious!

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
 Sophia W. Wang (swwang@iscnvx.lmsc.lockheed.com)
 The views expressed above are only mine.
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Ahhh, comforts: thick down comforter on a cold night...
                and the smell of fresh bread coming out of the oven...:)
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Newsgroups: rec.food.cooking
From: tims@bcarh680.bnr.ca (Tim Spurway)
Subject: Re: REQUEST: Focaccia Bread
Organization: Bell-Northern Research, Ottawa, Canada
Date: Fri, 22 Jan 1993 17:54:02 GMT

In article <1993Jan21.103214.1600@galaxy.gov.bc.ca> rdabrowski@galaxy.gov.bc.ca writes:
>Hi Folks.
>
>I had dinner recently in an Italian Restaurant and they served a basket of
>fresh out of the oven bread. They told me that it was called Focaccia Bread.
>Anybody have a recipe for this bread? It's wonderfull with brie cheese and 
>a glass of red wine.
>
>Cheers,
>Anybody out there have a recipe for this? It's wonderfull -- 
>________________________________________
>Richard Dabrowski - Fisheries Technician
>BC Environment: Victoria, B.C.  CANADA
>Internet:rdabrowski@galaxy.gov.bc.ca

The basic differences between "normal" bread and Focaccia are:
	- olive oil is added when making the dough
	- the loaf is flatter and more "textured"
	- some kind of savory topping is usually "poked" into the dough, and the
		dough is brushed with olive oil before baking

Here's a shot at a recipe:
2 cups unbleached all purpose flour
1 tsp salt
1 cup warm water
1 tsp dry active yeast
1 tsp honey
3 tbsp extra virgin olive oil

Topping:
your choice of
	black olives and sundried tomatoes with fresh oregano or,
	fresh sprigs of rosemary and thyme or,
	course sea salt (don't use as much salt in the dough if you go for this one).

Mix water, honey, yeast together and proof.  Mix salt and flour together, add
yeast infusion and 1 tbsp of the oil and make a dough.  Put 1 tbsp of oil in 
container that you will rise the dough in, add the dough and coat evenly with oil,
and let rise (about 2-3 hours?).  Punch dough down and flatten it to about 1/2 in.
thickness.  I now like to make folds, wrinkles and deep creases in the dough so
that it winds up being about 1 in thick.  Let rise, covered with towel for another
hour.   Poke toppings into dough so that your fingers leave little wells.  Brush 
with remaining oil, pop into a hot preheated oven until golden brown.  (If you
have a pizza stone or a tera cotta tile, now's the time to use it).

  Tim Spurway
  tims@bnr.ca


Newsgroups: rec.food.cooking