HDTenEightyP/NetNews huggingface dataset:
From: dadams@cray.com (David Adams)
Subject: Re: Halloween Party Recipes
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 7 Oct 92 16:54:40 CDT

 howard@m.cs.uiuc.edu (Bonnie Howard) writes:

|dudley@oasys.dt.navy.mil (Karen Witkoski) writes:
|
|>My 15-year-old son wants to have a Halloween Party for his high school
|>friends.  I'd like to kind of gross them out.  I like the idea of the
|>kitty poop cookies and plastic flies on the table.  Does anyone else
|>have any really neat but weird recipes for these kids?
|
|>Karen
|
|Peel some grapes and boil some spaghetti - have them put on blindfolds and 
|try to figure out what they are - when we were kids they told us the grapes were the
|eyeballs and the spaghetti - the insides..... Get a bunch of kids and their imagination
|running wild and they imagine all kinds of things.....  You might get a can of slim -
|YUK!!!!!:x
|


Oh, and hey,

The viili culture makes the best ecto-plasmic slime!

-David

Oh, well, guess you had to have been reading reading rec.food.sourdough.
Sorry.
From: avatar+@cs.cmu.edu (Eric Gardner)
Newsgroups: rec.food.cooking
Subject: re: What do you do with chutney
Date: 15 Oct 92 21:28:22 GMT
Organization: School of Computer Science, Carnegie Mellon

Chutney is synonymous with relish.  There are many kinds of chutney
(mango and other fruit chutneys, green pepper chutneys, ...)  You can
serve them as a side dish almost or they can be used as dips.
Newsgroups: rec.food.cooking
From: nat@megatek.com (Natalie Nguyen)
Subject: Re: REQUEST: Hot and Sour Soup
Reply-To: nat@megatek.com
Organization: Megatek Corporation, San Diego, California
Date: Wed, 7 Oct 1992 23:25:37 GMT

In article <1992Oct7.191759.11842@odin.corp.sgi.com> lsalmon@sportnut.corp.sgi.com (Lisa Salmon) writes:
>Please post your findings! Thanks.  
>
>
>In article <Qeoj4P200iUx41M3Ao@andrew.cmu.edu>, Joy Banks
><jbcn+@andrew.cmu.edu> writes:
>|> 
>|> I need a good recipe for hot and sour soup...one with ingredients that
>|> can be found easily.
>|> 
>|> Please email to me unless you think everyone is interested.  Thanks.
>|> 
>

         HOT AND SOUR SOUP

 Marinate about 1/4 cup of lean pork, cut julienne, for 30 min. in
      2 Tbsp. soy sauce
      1 Tbsp. rice wine, sherry, or scotch
      1 Tbsp. corn starch

Soak 2-3 shitake mushrooms, and 2 cloud-ears (wood ears) for about
30 minutes, cut out woody stems, and thinly slice in julienne.


Quick stir-fry pork in a little bit of peanut oil.
Pour in 6 cups chicken stock, and heat to boiling.
Add:   Cut up mushrooms
    1/2 cup canned bamboo shoots, julienne cut
    1 tsp. salt
    1 Tbsp. soy sauce
    2 Tbsp. oyster sauce (optional but wonderful)
    1 square of firm bean curd, cut in strips or cubes
    1/2 tsp. white pepper (to taste, more for hotter)
    3 Tbsp. white vinegar
    3 Tbsp. cornstarch mixed with 1/4 c. cold water (stir into soup
      when it comes to a boil to thicken slightly.
    1 egg, beaten

After the cornstarch solution has thickened the soup to the amount
you like, slowly drizzle the beaten egg into the boiling soup, while
only barely stirring the pot.  Garnish with sliced green onions and
serve.

Enjoy!
Newsgroups: rec.food.cooking
From: rezk@cayley.mit.edu (Charles W. Rezk)
Subject: Re: Fondue parties (was Re: suggestions for dinner party?)
Organization: MIT Department of Mathematics
Date: Wed, 7 Oct 92 22:01:19 GMT

In article <2AD216F5.6189@deneva.sdd.trw.com> shla@spf.trw.com (Sheila Wallace) writes:
>In article <1992Oct6.165406.1061@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>
>>- have a fondue party (oil fondue for meat, cheese fondue for breads,
>>     chocolate fondue for dessert)

My housemate and I recently held a fondue party for four other friends.
It went quite well, although we were only able to do cheese fondue.


>
>You read my mind exactly on the fondue party!  I suggested this to Max 
>in an e-mail message, but I figured that it was out-of-vogue these days.
>Does anyone out there have a good Swiss fondue recipe? I can post
>some chocolate fondue recipes if anyone's interested...

Yes!  Please do.  


>
>>- have an eggroll making & eating party
>Another good idea...
>
>Sheila
>
>-- 
>Sheila Wallace		(shla@spf.trw.com)
>TRW, One Space Park, R2/2162, Redondo Beach, CA 90278


-- 
-------------------------------------------------------------------------
         Charles Rezk          |     "A mathematician is a device for
                               |       turning coffee into theorems." 
      <rezk@math.mit.edu>      |                      -- P. Erdos
From: wvenable@attunga.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking
Subject: Re: Wanted Australian recipes.
Date: 14 Oct 92 13:16:15 GMT
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: attunga.stats.adelaide.edu.au
In-reply-to: st1s0@jane.uh.edu's message of 13 Oct 92 17:06:00 GMT

News-Software: VAX/VMS VNEWS 1.41

Hans> Could anyone out there please E mail me some recipes of authentic
Hans> Australian food. A starter, one main dish and a dessert would be very
Hans> good.  Would really appreciate your help.

[Personal email is a bit mean, isn't it?  Recipes should be shared.]

This first one is from the gold rush days (1850s - 1890s).

			  Molly's Steak Casserole

Bacon fat (or cooking oil)	    1 1/2 Tbsp Worcestershire sauce
2 carrots, finely chopped	    Salt
3 onions, finely chopped	    Pepper
4 tomatoes, finely chopped	    2 apples, sliced thinly,
2 sticks celery, finely chopped	    1 lb potatoes, boiled and mashed
1 lb steak, cut into small cubes	with 2 ozs butter, seasoned with
3 Tbsp plain flour			salt and pepper.
1 pint, or more, stock or water

Melt the bacon fat in a large casserole dish.  Add the chopped vegetables
and mix well.  Add the meat.  Sprinkle with plain flour and stir again.

Pour in enough stock or water to cover.  Add the Worcestershire sauce and
seasonings and, after bringing to the boil, simmer very gently for 1 1/2
hours.

Add the apples for the last 30 minutes of cooking.

When finished, cover the pot with beaten, mashed potatoes then replace the
lid and return to the coals [sic].  Cook another 15 minutes.

If cooking in an oven, place the pot in it for a few minutes and serve when
the dish is golden brown on top.

		     Flummery (Australian traditional)

"Mix 1 tablespoon of plain flour with a little water into a paste.  Add 1
 cup of hot water and stir well.  Pour into a saucepan, bring to the boil
 and cook for one minute.

 Add 1 1/2 level tablespoonfuls of gelatine previously soaked in 1/4 cup
 cold water, then add 3/4 cup of sugar, juice of four medium oragnes and
 one lemon and the pulp of one passionfruit.

 Bring to the boil stirring constantly.

 Remove from the heat.  Pour into a mixing bowl, cool a little, then place
 the bowl on some crushed ice and beat vigorously with a rotary egg beater.

 Whe thick, fluffy and fairly cold pour into a serving bowl.  Leave to set
 for 12 hours or more in the refrigerator.

 Serve decorated with whipped cream and more passionfruit pulp sprinkled
 across the top.  Strips of candied orange peel also make a good garnish."

[Both from Babbete Hayes: 200 years of Australian Cooking.  Both not for
 the squeamish.]
--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
Newsgroups: rec.food.cooking
From: marcia@netcom.com (Marcia)
Subject: Re: Request for recipes - Apple Jams, Preserves etc.
Keywords: How to use large amount of apples that we have?
Organization: The Dolphin Conspiracy, Phase II
Date: Mon, 12 Oct 1992 22:37:58 GMT

In article <mxm1003.718920831@msi.umn.edu> mxm1003@s24.msi.umn.edu (Ram V. Mohan) writes:
>We have large amount of apples (atleast large for us).  We'd like
>to have some recipes for Jams etc, for which they can be used.

How about applesauce? Basic recipe is 1/2 cup water to 2 lbs apples (peeled,
cored, sliced, although some people like to leave the skin on), boiled together
for about 15 minutes, then mashed.

It's usually seasoned with cinnamon, but you can experiment if you're making 
your own. My recipe also called for 1/2 cup of sugar to go in the above, but
I found 1/4 cup was more than enough.

I made some yesterday, and I don't think I'm ever going back to the jarred
stuff - it was so good I couldn't believe it was the same thing. It had 
amazing fresh apple taste.
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
Newsgroups: rec.food.cooking
From: hughes@rkna50.riken.go.jp (Martin Hughes)
Subject: Re:Fondue parties (was Re:Suggestions for dinner party?)
Organization: Institute of Physical & Chemical Research (RIKEN) Saitama,Japan
Date: Thu, 8 Oct 1992 00:48:53 GMT
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Newsgroups: rec.food.cooking
Subject: Re: Seasame [sp] Chicken
Date: 13 Oct 92 13:46:41 GMT
Organization: State University of New York at Albany

In article <1992Oct12.200859.10072@sbcs.sunysb.edu> ejohnfel@libws4.ic.sunysb.edu writes:
>Hi all,
>
>	I am desparate to get a hold of a recipe for Seasame Chicken!
>I just adore it, but I can't seem to find any recipes for it. Can anyone
>help me?
>
>	By the way, if anyone else is interested, I would cheerfully accept
>recipes for any type of Chinese dish, so send along **YOUR** favorite dish!
>
>						Thanks
>	

I would also appreciate this recipe.

                                     -Paul
                                     pc0837@sarah.albany.edu
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: RECIPE: Apple/Cranberry Cobbler
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Fri, 16 Oct 1992 17:58:30 GMT


Here's a way to use those fresh cranberries that will soon be
everywhere.  Its low-fat, too.

Apple/Cranberry Cobbler

3/4 cup firmly packed brown sugar
2 1/2 tablespoons quick-cooking tapioca
1/2 cup water
1 teaspoon vanilla extract
5 cups sliced cooking apples
2 cups fresh cranberries
Vegetable cooking spray
Lattice crust

Combine first 4 ingredients in a large bowl; add apples and cranberries, 
tossing to coat.  Spoon into a 12 x 8 x 2-inch baking dish coated with
cooking spray; set aside.

Arrange crust over fruit in a lattice design.  Bake at 425 degrees for
15 minutes.  Reduce temperature to 350 degrees and bake 30 minutes.
Serve warm.  Yield: 10 servings (199 calories per 1/2 cup serving)

	1.5 grams protein,  4.9 grams fat, 38.4 grams carbohydrate, 
	0 milligrams cholesterol, 51 milligrams sodium,  and 
	21 milligrams calcium.
	
LATTICE CRUST

1 cup all-purpose flour
1/4 cup corn oil margarine
2 to 3 tablespoons cold water

Place flour in a small bowl; cut in margarine with a pastry blender
until mixture resembles coarse meal.  Sprinkle water evenly over
surface of mixture; stir with fork until dry ingredients are moistened.
Shape into a ball; gently press between 2 sheets of heavy-duty plastic
wrap into a 4-inch.  Chill 15 minutes.

Roll dough to a 12 x 18-inch rectangle.  Freeze 5 minutes.  Remove
top sheet of plastic wrap; cut into strips to fit baking dish.  
Yield: crust for 1 cobbler.


-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: feeney@tigger.jvnc.net (Mike Feeney)
Subject: RONCO food dehydrator
Originator: feeney@r2d2.jvnc.net
Organization: JvNCnet, Princeton University, NJ
Date: Wed, 7 Oct 1992 17:50:06 GMT


Well I just acquired a RONCO food dehydrator, but there is was no 
instruction book for how to use it!  (What size opening to set the
vents on when drying various foods, etc...)

The other day someone posted that they also owned one of these things.
If he/she could provide me with a copy of their instruction manual,
I would be MOST grateful.  We could do it by FAX, postal mail, etc...
But I would just like to get the manual so I can start using this
beast.

I have tried to contact RONCO, and the phone # is ALWAYS busy.

SO PLEASE OH PLEASE WILL YOU GET IN CONTACT WITH ME, WHOEVER YOU ARE!

Thanks in advance!

-Mike

-- 

- Mike Feeney
  Account Representative
  JvNCnet
Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: Re: shareing kitchen chores
Organization: AT&T
Distribution: na
Date: Fri, 9 Oct 1992 18:33:52 GMT

In article <1992Oct9.165536.27311@cis.ohio-state.edu>, ray@anaconda.cis.ohio-state.edu (william c ray) writes:
> the mower under them, where are you?  If you're not there helping
> out at these times because its "his thing to do", or a "guy thing",
> etc, maybe you should re-examine why he's not helping you with
> the chores, and how you each got these pre-concieved ideas in the
> first place.

Pre-conceived?  Who said not helping?  I'm the one standing in the
bucket of the tractor with MY hedge-trimmer while he  positions the
bucket so I can reach the top of the lilacs....I'm the one who
helped install the bow window FROM THE OUTSIDE on a second floor.
I'm the one who put the cap on the top of the barn roof when the
two of us shingled it because my husband had never done a cap.
I'm one-half of the team that picks up 400 bales of hay every
summer and puts it in the barn (I stack it in the loft where it's
100 degrees).  I'm the other pilot who flies passengers on weekends
for our "other business".  My husband is out of the country right
now, and I just finished spackling a spare room, painting the ceiling
and the walls.  Why?  Because it needed it.
When there's only two of you, you share the work.
There are no "guy things" or "his things" -- just things (and
they all need doing).

The postings were made (IMHO) in fun.  Everyone has this happen
from time to time.  Sorry it struck a nerve.
Arlene
From: huggett@sequent.com (Terri Huggett)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 8 Oct 92 19:15:16 GMT
Article-I.D.: sequent.1992Oct8.191516.9231
Organization: Sequent Computer Systems Inc.


Spaghetti!  Depending on the mood and the season tossed with
fresh tomato sauce zipped up with Worchestershire and Tabasco, or
fresh tomato sauce with garlic, anchovies and capers, or olive oil,
garlic and hot pepper sauce, or gorgonzola cream sauce.  Happy tummy!

Terri Huggett
huggett@sequent.com
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: 'Fridge recommendations
Organization: Lockheed Missiles and Space Co.
Date: Wed, 14 Oct 92 20:00:22 GMT

In article <1992Oct09.225632.2625@gateway.ssf-sys.DHL.COM> jdavis@ssf-sys.DHL.COM (Jim Davis) writes:
>In article <718614335.F00007@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>>  MM> From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
>>
>>  MM> Bought a new Amana 5 years ago, thinking by reputation, it was a
>>  MM> better brand.  I can't say I'm particularly impressed.  Found out that
>>  MM> they were bought out by someone (I think it was G.E.), which accounts
>>  MM> for the quality...
>>
>>Malign Raytheon, not GE.  Write Raytheon a letter, in fact.
>>
>>
>I've written Amana so many letters I finally gave up long ago.  We have one of  their RadarRanges. It has never worked right.  I will never buy anything with
>their name on it again.
>

I bought an AMANA about 5 years ago - _never_ had a problem with it....

you know, 'lemons' don't refer exclusively to cars......B-)

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: slqy8@cc.usu.edu (The Blizzard)
Newsgroups: rec.food.cooking
Subject: Wanted:  French Onion Soup Recipie
Date: 14 Oct 92 16:31:09 MDT
Organization: Utah State University

-- 
Hi all!
	I've finally come out of drooling over all of the great recipies
that I read here, and would like to make a request.  Does anyone out there
have a good recipie for French Onion Soup??  I was at a local restaurant
this past weekend, and the soup of the day was the above mentioned one.  I
decided to try it, and fell in love with it!  I simply must have the recipie!
Can anyone help me?  Thanks tons!  I will summarize and post to the net.
Rick

-----------------------------------------------------------------------------
Rick C. Larkin              *    "Did I do that?....  I didn't know that THAT
"The Blizzard"              *        would happen!..."
Systems Analyst/Programmer  *
Internet:  SLQY8@CC.USU.EDU   -or-   Rick@sec.cee.usu.edu
Bitnet:    SLQY8@USU.BITNET *
=============================================================================
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: Soup
Date: 14 Oct 1992 18:27:02 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

In article 56511@olivea.atc.olivetti.com, sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney) writes:
<request for quick, lowfat, no salt, soups deleted>

Here's one I made last week - didn't take long at all.  You can substitute home-
made stock to avoid the salt, and maybe use nonfat milk instead of lowfat.

15oz can vegetable broth
1 lg. potato					1 T. unsalted butter
1-2 carrots					1 T. flour
1 stalk celery					pepper	
1/2  small onion				1 c. lowfat milk
1 stem broccoli
~1 T. each fresh parsley & oregano
1 bay leaf

Place chopped vegetables & herbs in a saucepan with the broth.  Bring to a boil.
Lower heat, cover, and simmer until veggies are soft.  Remove bay leaf.  Pour half 
of the soup into a blender and process until smooth.  Add the other half and blend
a little more.  

In the same saucepan, melt the butter.  Add flour and pepper and stir over heat 
until smooth.  Add milk and cook, stirring, until thick & bubbly.  Pour soup 
back into the pan and heat through.
From: jimy@hpnmdla.sr.hp.com (Jimmie Yarnell)
Newsgroups: rec.food.cooking
Subject: Re: Pickling garlic
Date: 8 Oct 92 17:24:21 GMT
Organization: Hewlett-Packard, Santa Rosa, CA

In rec.food.cooking, 6500alh@ucsbuxa.ucsb.edu (Archie Holmes) writes:

    Any suggestions??

    Archie Holmes

From 6500alh@ucsbuxa.ucsb.edu Tue Oct  6 23:04:05 1992
Relay-Version: version Notes 2.8.4.1  1990/09/24; site hpnmdla.sr.hp.com
From: 6500alh@ucsbuxa.ucsb.edu (Archie Holmes)
Date: Wed, 7 Oct 1992 06:04:05 GMT
Date-Received: Wed, 7 Oct 1992 18:58:07 GMT
Subject: Pickling garlic
Message-ID: <5923@ucsbcsl.ucsb.edu>
Newsgroups: rec.food.cooking
Distribution: usa

Any suggestions??

Archie Holmes

     Pickling garlic uses the same techniques used to make any pickles

     the exact portions don't come to mind right now but the process is

     the same .It is very important that the jars ,lids , seals all be 

     boiled sterial and kept hot so the will seal.First you would peel 

     the garlic cloves ,maybe aided with a quick blanch to seperate the 

     skin this may not be necessary if the garlic is big and fresh. 

       Spices may be added to the canning process to further inhance the 

     flavor of the pickled garlic, you can add a small hot dried pepper

     found in chinese stir fry supplies, you can add a srig of rosemary,

     you can add strips of red bell peppers or carrots for color in the

     jar.

        The hot  solution will be apple vinegar,alum,salt,water again
    
     check any pickling book or sometime the receip is on the gallon jugs 

     of vinegar.The hot solution is poured over a previously filled jar

     of peeled garlic ,the seal and lid follow ,when cooled the lid should

     be sunk and sealed and a distinct "ping" when tapped with a spoon.

     Leave in jars for a month at least for a good permiation of flavors.                               
                               regards jimmie 

  W
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
Date: 9 Oct 92 00:08:30 GMT
Distribution: world
Organization: USC Information Sciences Institute


Kate Parson writes:
>I have been reading the chore division thread with interest and
>wonder if anyone has come across the wierd time thing that men
>seem to have. i.e. If I start working in the kitchen, it doesn't matter
>how long it takes me to prepare dinner, but 15-30 seconds before I am
>finished I hear "Anything I can help with?"

>How do they do this from another room? There is no appreciale difference
>in noise level between starting and finishing, yet this happens whether
>prep time is 10 minutes or 45 minutes!

We experience a similar phenomenon.  As SOON as the meal is finished 
and I am putting it all together, putting it on the plate or on the 
table depending on the meal, he has ALWAYS JUST begun some process 
that will take at least five to ten minutes.  It drives me crazy.  
I keep wondering if he secretly desires cold food! 
I've toyed with the 10, 5 and 3 minute warning idea.  
But even if I give him warning, he doesn't seem to want to sit 
at the table or prepare to eat until the food is dished out 
and has been waiting..... hhmmmm

Regarding kitchen duties... I shop, I cook, He grates, He opens cans,
We share dishes, although the original agreement was he'd do it.  But,
I must confess, cooking is my biggest hobby, so I don't really let him
do more!

Vickie McCorkendale
Newsgroups: rec.food.cooking
Subject: REQUEST: (White) Chocolate Fondue
From: demers@mdcbbs.com (Diane DeMers)
Date: 12 Oct 92 19:33:15 PDT
Distribution: world
Organization: M&E (Division of EDS), Cypress CA


I'd like some net.wisdom about white chocolate fondue. I'm going to be
getting married in mid-December, and I'm going to have an 'open house'
type of reception. I'd like to have a chocolate fondue, but as I'm
allergic to chocolate, I want to make it white chocolate. Can anyone
send me [a/some] recipe[s] for this? Also, what should I have to dip
in the white chocolate besides perhaps strawberries? I think I should
be able to get some nice strawberries here in so-cal, unless we have
an early frost, but what else can you recommend?

Please e-mail, as this group's postings disappear quickly around here,
and I never seem to be able to keep up with it.

I'll post a summary if I get enough response and/or requests.

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 *
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: Re: Yogurt
Date: 7 Oct 92 08:19:48 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

>: Okay, now that I've discovered how ridiculously easy it is to make yogurt at
>: home, does anyone know how I can get the consistency a little thicker?
>: 
>: Also, is the nutritional analysis of homemade yogurt approximately the same as
>: store-bought with regards to calcium, protein and beneficial critters?
>: 

You might already be doing this, but I simmer the milk for about 30
minutes before making the yogurt.  This reduces the volume from a pint
to about 15 fl. oz.  My yogurt always comes out thick, I don't know if
this is why, but it might be.

Alison
Newsgroups: rec.food.cooking