HDTenEightyP/NetNews huggingface dataset:
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: REQUEST: chocolate chip cookies
Organization: NASA/Jet Propulsion Laboratory
Date: Fri, 28 Aug 1992 19:04:49 GMT

|> I would be most interested in getting recipes for chocolate chip cookies.
|> So please, post or email your recipes!
|> 
|> 	/Christopher

Here's a recipe that my boyfriend's mother cut out of a paper a while
back.  They have corn flake crumbs which lend them a nice crunch in
the middle of a soft cookie.

-------------------
Choco-Crisp Cookies
-------------------

2 cups		sifted all-purpose flour
1 tsp		baking soda
1 tsp		salt
1 cup		Kellogg's Corn Flake Crumbs
1 cup		soft margarine or butter
1 cup		granulated sugar
1/2 cup		brown sugar, firmly packed
1 tsp		vanilla flavoring
2		eggs
1 cup		semi-sweet chocolate morsels or 1 cup raisins

Sift together flour, soda and salt.  Combine with Corn Flake Crumbs.  Beat
margarine, sugars and vanilla together until light and fluffy.  Add eggs
one at a time, beating well after each addition.  Stir in remaining 
ingredients; mix until combined.  Drop by tablespoonfuls onto ungreased
baking sheets.  Bake in moderate oven (350 degrees) about 15 minutes or
until lightly browned.  Remove from baking sheets; cool.  Makes 4 dozen.

Enjoy!

Jennifer

jsy@aig.jpl.nasa.gov
yuie@cco.caltech.edu
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 26 Aug 92 19:44:58 GMT
Article-I.D.: adpplz.1522
Organization: ADP Dealer Services R&D, Portland, OR

stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:

: Now I'd like to know what sorts of wierd and exotic foods people have
: seen canned.  One of my favorites is something I've seen in a lot of
: supermarkets here in the midwest - an entire roast chicken.

How is that unreasonable? It'd certainly be convenient for motor camping.

I have a catalog that claims it's possible to buy canned fiddlehead fern
(which isn't THAT weird) and ... dandelions. Really.

And where I grew up, we could get canned camembert and brie. Although
there was insufficient evidence to prove which was which in a court of law.


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
Newsgroups: rec.food.cooking
Subject: Growing & harvesting Sweet Basil
From: demers@mdcbbs.com (Diane DeMers)
Date: 4 Sep 92 09:55:18 PDT
Distribution: world
Organization: M&E (Division of EDS), Cypress CA
Keywords: Basil


Several Months ago, there was a thread about growing Sweet Basil.
Well, my basil plant is really lush, and although I've been very
busy, I managed to use some leaves on a few occasions (yum). Last
week I noticed that the plant is starting to flower. 

Should I harvest the branches with good leaves on them now?

I know that some plants lose flavor or get bitter once they start 
to flower (eg, broccoli). Does this happen to basil? Is it too
late to harvest the leaves?

Please answer by e-mail, I'm way too busy right now to keep up
with this thread, and our 3-day expiry time. :^(

Thanks in advance,

diane
-- 
Diane DeMers - demers@MDCBBS.COM - (714) 952-6571 EDS Unigraphics Div.
   snail-mail: 10824 Hope Street, Mail Stop 2S-137, Cypress, CA 90630
   ************ insert generic disclaimer here ***********
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: Grass Jelly (was Asian Groc. Store Advent.)
Organization: NASA/Jet Propulsion Laboratory
Date: Mon, 31 Aug 1992 18:01:37 GMT

|> Mom: "Greg, there's some grass jelly in the fridge."
|> Me:  "Big deal... grass jelly sucks."
|> Bro: "You know, I don't see how she got us to think that it was so
|>       great a treat when we were younger and got grass jelly to eat."
|> 
|> My sister and I agreed 100%. Try it, but don't expect visions. :-)
|> greg
|> 
|> gkwan@balboa.eng.uci.edu

To each his own.  

Jennifer
From: jdg@ulysses.att.com (J. David Garland)
Newsgroups: rec.food.cooking
Subject: Re: HELP: moths infest the kitchen
Date: 27 Aug 92 21:52:25 GMT
Organization: AT&T Bell Labs, Murray Hill, NJ, USA

In article <MARY.92Aug26112142@martinique.Cayman.COM> mary@Cayman.COM (Mary Malmros) writes:
>
>   Last week I noticed a couple of those little moths flying around the
>   kitchen.  Yesterday when I opened the cabinet to get some flour, they
>   were everywhere.  They have infested the flour, spices and everything
>   that is not sealed in a glass jar.  They must have come home from the
>   grocery store in something.  I threw everything away and scrubbed the
>   kitchen... How do I get rid of them ?  or prevent them from coming
>   back ??
>
>------------------------------------------------------------------------------
> Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
> mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH

A few days ago, I mentioned moth traps from Gardens Alive!. It turns out
they don't have an 800 number. Call or write:

	Gardens Alive!
	5100 Schenley Place
	Lawrenceburg, IN  47025
	812-537-8650

	Order #8878 Pkg of 2 Traps $8.95

I found throwing things out and scrubbing essential, but not completely
effective. A few moths still hatch from under cabinets, etc. The traps
will take care of those when they make a beeline for your flour.

Gardens Alive! is a mail order outfit that specializes in organic fertilizer
and pest control products. I've used the moth traps and their organic lawn
fertilizer, and have been happy with both.

Good luck!

Dave Garland
jdg@ulysses!att!com

Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Request:  hints on how to cook fish
Organization: Wayne State University, C&IT
Date: Wed, 26 Aug 1992 12:26:03 GMT

In article <cindy.25@berkp.uadv.uci.edu>
cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
 
>
>Can anyone give me some hints on cooking fish so that the "fishy"
>taste is minimized?  Also, please post a list of very mild tasting
>fish.  I usually cook true cod since it isn't very strong tasting,
>but I'd like to broaden my (fish) horizons :).
 
I think the secret isn't the *kind* of fish, but the freshness. Very
fresh fish just doesn't taste fishy.
 
Some fish do get a strong flavor...I came across a method in a fishing
magazine some years ago that deals with this. Mix two tablespoons of
salt and two teaspoons of baking soda with a gallon of ice water. Put
the fish in this and soak overnight in the fridge. The next day you'll find
a layer of scum on top of the water. Pour this off. The fish will be
improved for it. I've used this on bass with good results.
 
If you like cod, you probablu would enjoy most firm-fleshed fish and
would probably *not* like bluefish and whitefish. At least, I don't. ;-)
You'd probably enjoy orange roughy.
 
While we're on the subject...my favorite ways of preparing fish:
 
1. Brush with olive oil and fresh oregano. Broil.
 
2. Cut into chunks, marinate with a mix of soy, Chinese wine, mustard,
garlic, ginger and a bit of cornstarch. Cook in your wok in the usual
manner.
 
3. Someone posted a recipe for fish cooked in mustard oil a while
back...it was great! I don't have the original, but I've sort of
approximated it. Could the poster do it again?
 
5. Fish chowder. Finely chop onions and celery and carrots. Cook in fat/oil
until tender. Add chunks of fish, a bottle of white wine, potatoes cut into
tiny pieces (pre-cooked, if you like, to save time), about twice as much
water as wine, bay leaf, pepper, bit of salt, paprika, etc. Add cream just
before serving. (Extra bonus: Add shrimp, scallops, etc a few minutes before
the cream.)
 
6. Brush firm-fleshed fish with olive oil. Roll in chopped parsely, bread
crumbs, parmesan and finely crushed & chopped garlic. Broil. Mmmm....
 
7. Put fillets in close-fitting baking dish. Cover with evaporated milk.
Bake at 350 until done. Milk will become a thick, cheesy sauce. Yummy.
Traditionally done with salt cod.
 
8. Take fresh trout from river or market. Brush inside and out with oil
or butter. Lay sprig of dill in cavity. Fry quickly.
 
9. What to do with whitefish: Make gefilte fish. Anyone have a good recipe?
Miriam?
 
That's a start...
-----------------------------------------------------------------
 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: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Re: HELP: moths infest the kitchen
Date: 26 Aug 92 15:21:42 GMT
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: 6310550@LMSC5.IS.LMSC.LOCKHEED.COM's message of 24 Aug 92 15:49:14 GMT


In article <92237.31556.6310550@LMSC5.IS.LMSC.LOCKHEED.COM> 6310550@LMSC5.IS.LMSC.LOCKHEED.COM writes:


   Last week I noticed a couple of those little moths flying around the
   kitchen.  Yesterday when I opened the cabinet to get some flour, they
   were everywhere.  They have infested the flour, spices and everything
   that is not sealed in a glass jar.  They must have come home from the
   grocery store in something.  I threw everything away and scrubbed the
   kitchen... How do I get rid of them ?  or prevent them from coming
   back ??

they sound like Grain moths.  They are hard to get rid of.  One sure
way, I suppose, is to basically toss all your dry ingredients, scour
everything for larvae/cocoons, and start over.  Other than that, I really
don't know how. :-(
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH

Newsgroups: rec.food.cooking
From: mdk1@netcom.com (Mark Kaplanoff)
Subject: Re: Crock Pot Adventures
Date: Thu, 03 Sep 92 22:32:47 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

In article <1992Sep02.201244.1797@NeoSoft.com> jbrandt@NeoSoft.com (J Brandt) writes:
>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
>--
The best recipe I have ever seen for cassoulet (most flavorful and easiest
to prepare) is in a recent paperback cookbook of French country cooking
(or possibly French home cooking) issued by the California Culinary
Academy.  Unfortunately my copy of the cookbook is in England, or I would
post the recipe.
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Newsgroups: rec.food.cooking
Subject: fried green tomatoes
Date: 4 Sep 92 13:36:49 GMT
Distribution: usa
Organization: The Ohio State University

When I was a child we had fried green tomatoes often in the fall,
when there was a supply.  We simply fried thinly  sliced g. tom.
in butter, adding some salt when tender.  They're great!
:H
Newsgroups: rec.food.cooking
From: cpalmer@dingo.rtp.dg.com ()
Subject: Re: hard to find items
Date: Wed, 26 Aug 92 16:19:43 GMT
Organization: Data General Corporation, Westboro MA

In article <QBLIAA9@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>Lyles' Golden Syrup (I paid $4.13 for it, btw).  I opened it up and
>tasted the stuff.  It has an almost buttery taste, like butterscotch.
>It's *good*! 
>
Here's one of my favourite ways of having Golden Syrup.
Toast a crumpet, then smother with a good amount of Golden Syrup.
Allow to soak in, then eat (make sure you hold the crumpet over
the plate, the syrup eventually starts to drip out the bottom).
Absolutely delicious.
If you can't get crumpets, American english muffins are a reasonable
substitute.
---------------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Clotted Cream
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Thu, 3 Sep 1992 21:42:52 GMT

In article <95206@bu.edu> manes@bass.bu.edu (Michelle Manes) writes:
>
>Didn't someone post a clotted cream recipe a few months ago
>when we were comparing scone recipes???  Shoot -- don't know if
>I kept it, but it seemed something like: get some heavy cream,
>add some butter.  Or something like that.  Did I hallucinate this
>post? 

Nope.  Here it is, in its entirety.  It's not real clotted cream,
but my, is it good.

[BTW, I've had "real" clotted cream served to me--in South Dakota,
 of all places!--and I like Marilyn's mock version better.  But
 I'm planning to tour Devon this winter and sampling the famed
 Devon cream is definitely high on my list of things to do...]

Under the assumption that the tea cake requestor wanted other kinds of
recipes for tea, too, I hereby type in my favorite scone recipe.  It's
from _The English Rose Cookbook_ from the restaurant of the same name
in San Carlos, California.  I haven't asked for permission to reproduce
it, but I don't think Marilyn will mind as long as I mention where it
came from.

Scones

6 cups flour
6 ounces raisins
3 ounces sugar
6 t. baking powder
3/4 t. salt
1 1/2 cubes butter or margarine, softened*
2 cups milk

Preheat oven to 400 degrees.

Mix all ingredients together, except milk, with your hands.  [I often use
a wooden spoon for this, though.]  Add milk all at once.  Mix well.  Knead
mixture 8 to 10 times.  Roll out on floured board to 1 1/2 inch thickness.
Cut with a biscuit cutter.  Place on an ungreased cookie sheet.  Bake
about 25 minutes [about 18 minutes in my oven but I like them slightly
underdone], or until scones are lightly browned.  Serve warm with butter
or clotted cream and jam.  Yields about 2 dozen scones.  They freeze well
for future use.

As a special bonus, here's Marilyn's recipe for mock clotted cream.  This
stuff is wickedly rich, and wonderful with jam on a warm scone. 

Mock Clotted Cream

A heavy cream to spread on top of scones, instead of butter, along with
jam.

1 cube unsalted butter, frozen*
1/2 pint whipping cream

In small bowl, whip cream until soft peaks form.  Into another small bowl,
grate frozen butter.  With spoon, fold grated butter into whipped cream.
Keep refrigerated until served.  Makes about 2 cups.

* 1 cube of butter/margarine equals 1/4 lb.

Charleen

--
Last Halloween was bad for me.  I got real beat up.  I went to a party
dressed as a Pinata.              -- Jim Samuels
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: What do I do with okra?
Date: 28 Aug 92 15:01:52 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

>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?

   Pretty difficult to keep it from getting all goopy.  But a
   tip from an old southern-boy: eat it with a little bit of
   peanut butter.  Keeps it from sliding down before you get
   a chance to chew it :-)

John

--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  "Older women, make beautiful lovers - older women, they understand..."
    (song heard on radio, driving, one rainy night in Mississippi)
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Newsgroups: rec.food.cooking
Subject: Haggis
Summary: Blech!
Date: 30 Aug 92 04:39:33 GMT
Organization: Home for the Terminally Infirm

Prowling around a local bookstore today, I found a copy of _Mrs.
Beeton's Cookery and Household Management_, containing the following
inspiring recipe:

Haggis

8-10 helpings

1 sheep's pluck (lungs,              1 x 5ml spoon ground
  heart, and liver)                    black pepper
1 sheep's paunch                     2-4 x 5ml spoons salt
  (stomach bag)                      2 x 5ml spoons crushed
500 g onions                           dried mixed herbs
125 g shredded suet                  whisky to taste
500 g pinhead oatmeal

Wash the pluck thoroughly under running water or in several changes of
cold water.  Place in a large pan with enough boiling water to cover.
Hang the windpipe over the side of the pan with a small basin beneath to
catch the drips.  Boil for 2 hours and leave to cool overnight.  Turn
the paunch inside out, wash in several changes of fresh water and scrape
clean.  Steep overnight in cold water.

Drain the pluck and reserve the cooking liquid.  Prepare the liver and
heart.  Mince the liver and finely chop the heart and lungs.  Skin and
chop the onions finely.  Mix all these ingredients with the suet and
oatmeal in a large bowl.  Add the seasoning and herbs and enough of the
cooking liquid to moisten well.  Flavour with whisky.  Fill the paunch
slightly over half-full.  Sew with stout thread and prick in a few
places to prevent it bursting during boiling.  Place in a pan of boiling
water, using enough water to cover.  Simmer half covered for 3 hours.

Serve hot, with mashed potatoes and turnips (neeps) and with whisky to
drink.

Note:  The whole sheep's pluck produces a large quantity of haggis.
Although it will keep in a refrigerator for a week or in a freezer for
longer, use a lamb's pluck and paunch if a smaller dish is required, and
reduce the other ingredients by half.

[For the metric impaired, a 5 ml spoon is approximately one American
teaspoon, and 500 g is 1.1 pounds.]
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: Whipped Potatoes with Basil Oil....
Date: 26 Aug 92 15:46:19 GMT
Organization: University of Virginia

I remember reading/learning in high school anatomy that
cholesterol is something the body needs to perform various
metabolic processes, and that if it doesn't get an appropriate
amount from food sources, it will manufacture some from
existing tissues.  This would be in line with the information
in the article quoted, and the diseases would be something like
deficiency diseases.

Does anybody have further information, or know if what I
remember is true?


--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
Newsgroups: rec.food.cooking
From: derich@netcom.com (Scott A. Steinbrink)
Subject: Online CookBook Update ** 
Date: Mon, 31 Aug 92 00:56:50 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

 I continue to be faced with unfortuante events, which does not allow me
 enough time to process all of the orders, so I am trying to find a FTP site
 to place my cookbook for you all to FTP from.

- Scott

-- 

Scott Allen Steinbrink
 
NetCom: Derich@netcom.com
CompuServe: 76106.2055@CompuServe.Com (Going out of accountness soon!)
America Online: Derichman

All opinions and remarks are not my responsbility - it's my own
mind's full responsbility. I just speak what it commands me to say. 

"Deaf people can do anything except hear" - I. King Jordan
From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)
Newsgroups: rec.food.cooking
Subject: Indian recipe
Date: 27 Aug 92 17:58:07 GMT
Organization: University of Florida, NERDC

My 10.5 foot shelf of cookbooks and 7 lb. stack of recipe clippings to
the kind soul who can give me a recipe for these ;-) ...
 
We have a new (our first!) Indian grocery in town and I recently bought
a BIG bag of Basmati there (it's wonderful!). As I payed for my rice, the
gentleman at the counter asked me if I wanted to try a pastry-thing ...
I never could quite understand what he called them ... that they'd made
for their vegetarian lunch that day.  I was feeling adventurous, so I
said sure and bought one.  Ate it outside in the car and just had to go
back inside for another.  GREAT!  These were fist-sized pastries filled
with a yellow, spicy hot mixture of potatoes and (it looked like) dried
peas.  I would kill to be able to make these.  I've got a list of some
recommended Indian cookbooks that I plan on looking for soon, but until
then, can anyone tell me what these might have been and/or how to make
them ???
 
in anticipation,
susan
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: WANTED: Chicken Mole
Date: Thu, 27 Aug 1992 02:15:46 -0500

  AN> From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)

  AN> Since "mole" is a broad category of sauce, perhaps you should specify
  AN> which one you desire?  To give you some idea, there are green chile
  AN> moles, (I think) red chile moles, and perhaps the most famous mole,
  AN> the Mole Poblano which features chocolate as a main ingredient, and
  AN> has a very interesting story behind it pertaining to its creation.

The mole' poblano is the only one I know, so do tell about the others.  And, I
don't know the story behind mole' poblano, so I'd like to hear that, also.

Newsgroups: rec.food.cooking
From: kent@donner.uucp (25810s-kent)
Subject: Indian Pastry Things
Organization: Bellcore, Livingston, NJ
Date: Mon, 31 Aug 92 15:34:22 GMT
Keywords: Indian, Pastry

I am nearly sure that the item you tried recently was one
of the delectable samosas that can be purchased as an appetizer
at most Indian restaurants.  I just love them!
Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: wanted-food processor recommendation
Organization: University of British Columbia, Vancouver, B.C., Canada
Distribution: usa
Date: Wed, 26 Aug 1992 02:29:24 GMT

In article <maryw-240892151739@mary-williams.apple.com> maryw@apple.com (Mary Williams) writes:
>I was thinking of getting a food processor, but I don't know if I'll use it
>very much (I've lived without one so far...).  Are there any particular
>brands that are outstanding or terribly-junky?  I was considering a Braun
>which was advertised in the latest Damark catalog (reconditioned) for $60,
>but I don't know anything about them.  I've heard that Cuisinart is the
>best...is it true?

My mother has a braun (about 15 years old now) and she has used it
a lot.  It has had no problems and is as good as new. 

HOWEVER, just a word of warning.  I don't know if braun still uses the
same type of bowls, but my mother's machine uses tiny ridges on the
upper lip of the bowl to rotate the bowl.  This works well but is a
ROYAL PAIN to clean.  I should know, I ended up doing it often enough ;-)

But the recipe book that came with the braun was really good - my
mother still uses a lot of recipes from it.
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
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: ohrd!jlorenc@cs.toronto.edu (John Lorenc)
Subject: REQUEST:  Fried Green Tomatoes
Organization: "Ontario Hydro - Research Division"
Date: Thu, 3 Sep 92 23:09:51 GMT

Apparently this is a real dish, or so my wife tells me.  Please post or email


John Lorenc

john.a.lorenc@hydro.on.ca  <-- pls use this for replies

Newsgroups: rec.food.cooking
Subject: Re: metric equivalents for US measures
Keywords: metric, measurements