HDTenEightyP/NetNews huggingface dataset:
Organization: University of Illinois at Chicago
Date: Thursday, 3 Sep 1992 00:06:52 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Food in sea novels

In article <1992Aug31.215912.13711@colorado.edu>, citrin@boulder.Colorado.EDU
(Wayne Citrin) says:
>
>[Note that followups are to rec.food.cooking]
>
>The thread on sea novels, and my reading of Patrick O'Brian's novels,
>has led me to wonder about some of the dishes that people in the books
>eat.  Can anyone out there describe portable soup, sea pie, figgy-dowdy,
>or plum duff?  Thanks for the help.

fig and plum tend to be used for any little treasures found in desserts,
not in their narrower meanings. you didnt ask for figgy duff, but here's a
recipe i got at
                                  GATHERALL'S
                            Sanctuary Boat Charters
                              & Hospitality Home
                           Bay Bull's, Newfoundland
                                Canada A0A 1C0
                           Telephone (709) 334-2887

                                  FIGGY DUFF
1 Cup Flour
2 Cups Bread Crumbs
1 Egg
1 Cup Milk
1 Tsp Cloves
1 Tsp Cinnamon
1 Cup Raisins
1 Cup Molasses


Mix and add 1/2 cup melted butter and 1 tsp baking soda (dissolved in a
miniature drop of hot water). Stir & pour into a creased mold. over & steam
for 2 hours. (sic)

* If no pudding mold available, a 2 litre (or 2 quart) plastic ice cream tub.

                                 VANILLA SAUCE

1 Cup Milk
2 Tablespoons Sugar
2 Tablespoons Butter
1 Teaspoon Vanilla or (rum, almond flavoring) (sic)

Boil together & thicken with 2 tablespoons corn flour (dissolved in water).

-------------

Not only will they give you that recipe, they have boat trips out to see the
puffin colonies and to gig for cod (pronounced like "jig for cad") and
serve cod right out of the ocean and figgy duff, too, all out there,
practically at the end of the (north american) earth. usual disclaimers
apply.


barry
>Wayne
>
>-----------
>Wayne Citrin   citrin@soglio.colorado.edu   citrin@cs.colorado.edu
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Lasagne: Need quick & easy recipe
Date: Thu, 27 Aug 1992 18:40:30 -0500

  PH> From: pjh@eng.cam.ac.uk (Philippa Hogben)

  PH> You can _buy_ lasagne "noodles" which don't need to be precooked (I
  PH> don't think it works with the normal type).

It does work with the normal type.  At least, it does for me.


Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Dumb Question about Chicken Mole
Organization: Stanford University CSLI
Date: Thu, 3 Sep 1992 01:32:00 GMT

In article <1992Sep2.185351.18628@linus.mitre.org> cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
>
>So now I want to know.  What is chicken mole?  What 
>does it look like?  What does it taste like?  What do
>you serve it with?  Does it really have chocolate in it?
>How come I never see it in restaurants (or, what kind
>of restaurant would you visit to try it -- especially
>in the DC area).

Part the resistance you describe to trying mole may arise 
from the funny picture that one gets from the tidbits of
information that float around about its ingredients:  
raisins, chocolate, French bread, rubber washers, cotton
batting.... (OK, I'm not serious about the last two!)

Think of mole poblano as a sauce made primarily from
several varieties of Mexican chile pepper (which it is).
These peppers are seeded, roasted, and then ground to
form the basis for a wonderfully complex, spicy (by 
spicy I mean full of spicy flavors, not necessarily
spicy-hotness) sauce.  The peppers are what give the 
sauce its characteristically dark brown color, NOT 
the chocolate in the sauce, which is present only in
trace quantities.  To call mole poblano "chocolate 
sauce" is misleading in the extreme -- sort of like
saying that in the U.S. we typically serve spaghetti
with an "onion sauce" or a "garlic sauce" rather 
than a tomato-based sauce.

What is it served with?  After making it, I seldom
have much energy to make anything to go with it.
A little Spanish rice is nice -- and some homemade
corn tortillas for dipping into the sauce (at least
that's what I do with them).   

The reason you never see it in restaurants is that 
it is so incredibly labor-intensive.  If you do see
it on a menu, especially as a regular item rather 
than a special, it is very likely that the restaurant
has taken many shortcuts and the sauce will not taste
at all as good as what you could make at home. 

>It's getting rave reviews, so I'm willing to take a 
>chance on those raisins.  Do you have to use raisins?  

Forget I said raisins.  There are only a few, and
you won't be able to see or taste them.  (They are
ground into the sauce, which disperses them pretty
well.)

>Thanks for listening and helping me get over this 
>unwarranted food prejudice.  Does anyone else have
>anything that they just refuse to try?

Sea urchin sushi.  

Bon appetit!
-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
From: manes@bu-pub.bu.edu (Michelle Manes)
Newsgroups: rec.food.cooking
Subject: Re: French toast or  evolution  in the kitchen
Date: 26 Aug 92 18:39:40 GMT
Organization: Boston University


 Anita Graham writes:
|> 
|> 	So what do you call French Toast.
|> 	
|> 	I am interested in any additions you make - orange zest sounds good.
|> 	I'm not keen to introduce David to Maple Syrup, although I suppose
|> 	its no worse than sugar. (A lot more expensive though).
|> 
|> 
|> 
I've been to several places that serve "stuffed" French toast -- big,
thick pieces with cream cheese and sometimes strawberry preserves in
the middles.  (drool...)

michelle
-- 
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Chicken Mole
Date: 26 Aug 92 16:05:49 GMT
Distribution: usa
Organization: University of Virginia

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

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: What do I do with okra?
Date: Sat, 29 Aug 1992 01:49:21 -0500

  JB> From: jbutterf@mal-s1.gatech.edu (Jill Butterfield)

  JB> A friend just gave me some fresh okra from his garden. How do I cook
  JB> it? I've only used frozen or canned before, in gumbos and just plain,
  JB> and in soups. How do I keep it from getting all goopy when I cook it?
 
Here's one:

  To: Jan Prell
  From: Pat Stockett
  Date: 8/16/92 6:52:00 AM
  -------------------------------------------
  Title: Okra Pilau II

For a more elaborate okra pilau we leave Charleston and go to the
up-country.  In Columbia, the capital of the state, Mrs Richardson is a
famous hostess.  You are expected to compliment her on her cookery and
you do with simple-hearted enthusiasm

  4 slices bacon
  1 onion, chopped
  2 cups stewed tomatoes
  1 Tbsp. green pepper
  2 cups okra, sliced thin
  Salt and black pepper
  2 quarts water
  2 cups rice
  1 tsp. salt

Dice the bacon and cook in a deep frying pan until golden brown.  Lift
out the bacon and fry the onion and minced green pepper in the bacon
fat until brown.  Then add the tomatoes and okra (measured after
slicing) and let them cook down, stirring occasionally to prevent
burning. Season well with salt and pepper.

Meanwhile cook the rice in the two quarts of water, to which a teaspoon
of salt has been added.  After the rice has boiled for twelve minutes
drain, mix with the tomato mixture and turn into the top of a double
boiler.  Let it steam for fifteen or twenty minutes, at the end of
which time the rice should be tender and thoroughly flavored with the
tomato. Add the bacon before serving.  If it is added too far ahead of
time it will lose its crispness.  This will serve six generously.


   * Origin: The University BBS - Shrewsbury Twp NJ - HST/V32bis (1:107/411)
Newsgroups: rec.food.cooking
Subject: Re: Request for Samosa recipes
From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)
Date: Mon, 31 Aug 1992 06:36:24 GMT
Organization: Dept. of Comp. Sci., Victoria Uni. of Wellington, New Zealand.


Try this one...It was posted in this group ages ago but I havent had a chance
to try it out yet...let me know how good it is.


SAMOSAS

Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee 
1/2 cup warm water

Filling:
1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking

PASTRY
Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for
a couple minutes. Cover with plastic, make filling.


FILLING
Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft.
Add curry, salt and vinegar, mix well. Add meat and fry over high heat,
stirring constantly, until meat changes color. Turn down heat, add water and
cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir
meat to keep it from sticking. Add garam-masala, mint, and coriander, mix,
remove from heat, cool, and add the rest of the onion. Mix.

Take small pieces of dough, shape into balls, and on a lightly floured
board, roll each ball to a very thin circle, about the size of a saucer. Cut
circle in half. Put ~ 1 tsp of filling in the middle of each half circle,
brush edges with water, fold dough over and press edges together.

When they are all made, heat oil in a wok, deep fry a few at a time until
golden brown on both sides. Drain on paper towels. Eat until too full.

--
cnorris@comp.vuw.ac.nz
Chris Norris
Department of Computer Science
Victoria University of Wellington, N.Z
Newsgroups: rec.food.cooking
From: mdk1@netcom.com (Mark Kaplanoff)
Subject: Re: What do I do with okra?
Date: Sat, 29 Aug 92 23:20:12 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 


Newsgroups: rec.food.cooking
From: yen@stsci.edu (Felix Yen)
Subject: re: Gross foods in cans: competition
Organization: Space Telescope Science Institute
Distribution: na
Date: Wed, 26 Aug 1992 15:59:28 GMT


Stephen C. Miller (stcmille@silver.ucs.indiana.edu) writes:
>  Now I'd like to know what sorts of wierd and exotic foods people have
>  seen canned.  One of my favorites is somethq'h{ing I've seen in a lot
>  of supermarkets here in the midwest - an entire roast chicken.
>
>  Hd8ows about it folks?  Let's hear about gross crap in cans!

Asian markets are chock full of weird and exotic preserved foods.
Much to my dismay, my wife Rose recently became infatuated with
sampling an occasional can or jar.  Coming home to the latest
mystery jar is a little like discovering the cat's latest small
feathered or furry offering.  The main difference is we don't eat
Lillian's presents.

Yesterday's dinner featured "seasoned cod entrails."  This is an
angry red, bony mixture whose ingredients are: "cod entrails, hot
pepper powder, ginger, millet jelly, monosodium glutamate, garlic."
It tastes like it sounds, i.e. not bad.  In fact, I brought some
to work for lunch today.


Felix
yen@stsci.edu
Newsgroups: rec.food.cooking
From: tunxis@netcom.com (Gary A. Gorgen)
Subject: Re: Knife Sharpener
Date: Sat, 29 Aug 92 19:53:46 GMT
Organization: Tunxis Design Inc. (408-749-9463)

<16851D98B.MEDELMA@cms.cc.wayne.edu>,
MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes

>Knife sharpening is as close to a religious debate as anything,

You sure have that right!

>but I will venture to say that if you give your knives a quick hone on a
>sharpening steel *every* time you use them, you'll keep them sharp
>and seldom need to regrind the edge. For that task, I use a diamond
>sharpening "stone". Lasts forever, cleans up with water. For woodworking
>tools I get a bit fussier.
>           --mike

Good advice. 

Some knives can be harder than the sharpening steel, (Japanese laminated),
and can ruin the sharpening steel, so check first.
If one has good knives, but doesn't know how to sharpen them, go to
a good restaurant & talk to the chef. If the knives are of the Japanese
variety, go to a sushi restaurant. ( You'll walk out with a phd in
knife sharpening ).

This happened:

Problem: 35 assorted (Henkle, Wusthof, & Japanese) knives. DULL.
Solution: Send them out to be sharpened.
Result: This person was charged $105.00, & the knives were sharpened on a
		******BELT SANDER******

I found about this when the person complained, that the knives cut better
before they were sharpened. ( The knives were ruined ) :-( .
Anyone care to guess the original value of this box of scrap steel.

Gary.
--

-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463

Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Canning Tomatillos and Verde Sauce
Organization: University of Colorado, Boulder
Date: Wed, 2 Sep 1992 19:41:43 GMT

In article <Bty9Dw.3K6@dcs.glasgow.ac.uk>, jack@dcs.glasgow.ac.uk (Jack Campin) writes:
> woodley@hpcc01.corp.hp.com (Judy Woodley) wrote:
>> I got a prolific crop of tomatillos this year...
> 
> Is this an American name for the fruit known as a "tree tomato" or
> "tamarillo" in New Zealand?  Shaped like a plum tomato, and with a
> similar texture, but acidic enough that you count your teeth after
> eating them?
> 
> Where did they come from originally?
> 
> Do they ever turn up in the UK?  (Somewhat academic question, as
> I have no intention of ever eating one again).
> 
> -- 
> --  Jack Campin    room G092, Computing Science Department, Glasgow University,
> 17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
> INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
> BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp

Jack:

Tomatillos (aka ground cherry) are native to the southwestern U.S. and Mexico,
They look like small (1" diam.) green tomatoes with a papery husk.  They must
be husked and washed before use, of they will be "soapy" tasting.  They are 
used extensively in Mexican and Southwestern cooking.  They are slightly acidic, and full of tiny seeds, more
than an ordinary tomato.  I'm not sure if they actually are related to tomatoes
or if they just resemble them.  I don't think it's the same thing as a tree-
tomato, but having never seen one of those, I can't say for certain.

Kellie Matthews-Simmons
internet::matthews_k@cubldr.colorado.edu
From: cindy@berkp.uadv.uci.edu (Cindy Windham)
Subject: Request:  hints on how to cook fish
Newsgroups: rec.food.cooking
Organization: University Advancement, University of Calif., Irvine
Date: 25 Aug 92 22:43:28 GMT

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 :).  
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Japanese Soybean paste?
Organization: Nick Simicich, Peekskill, NY
Date: Mon, 31 Aug 1992 13:15:09 GMT

In article <v6dng4-@lynx.unm.edu> kim@m44.unm.edu writes:
>In article <yrdn3lc@lynx.unm.edu>, mulberry@triton.unm.edu () writes:
>>In Japan, there is a type of soybean paste that is
>>fermented.  It is real gooey and sticky.  As I remember,
>>it is eaten at breakfast time and is spread over seaweed.
>>
>>Does anybody know the name of this paste?  I remember it
>>starts with an *n*.  It would also like to know how it is
>>made.
>>
>>Thanks.
>>
>>Bill  (mulberry@triton.unm.edu)            
>
>You're looking at "miso".  There are many kinds which are of slightly different
>flavor.  

No, this is natto.  Lots of people will eat miso.  Natto has gone
*bad*.  Even people who eat sea urchin won't eat natto.  My guess is
that it is right up there with lutefisk.


-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
From: wilde@hri.com (Scott Wilde)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 28 Aug 92 14:48:58 GMT
Distribution: na

In article <1992Aug27.213851.14155@mahendo.jpl.nasa.gov>, julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
|> Man oh man!  I thought worms in the bottle were bad, but this!  Wow!
|> How long is the bottle/lizard?  Is it a colorful lizard or a 
|> dull gray one?  What kind of liquor is it?  Have you tried any of it?

Well, I dug out the bottle, and found that what I had remembered as one lizard was in fact
two somewhat smaller lizards.  They're dull grey/brown speckled iguana looking things.
The bottle is clear glass, looks to be about a liter or so; the lizards are about 4 inches
from nose to hind legs with another 10 inches or so of tail.  The liquor is (still) clear;
looks like water (or formalin :-)).  The bottle says it contains Ma Zong She Chiew.  Almost
all the writing is Chinese.  The only other roman characters are "Lung Shan Distillery, Wuzhou, China."  As far as the taste is concerned, you're asking the wrong person.
The bottle is still tightly capped, and is likely to stay that way for the forseeable
future.

Scott

P.S.  For those of you who find yourselves in Hong Kong and want to pick up a bottle,
the price tag says I got it at "Yue Hwa Chinese Products" (a large department store type 
place).  It was right next to the baby mouse brandy.
Newsgroups: rec.food.cooking
From: richard@sfu.ca (Richard Chycoski)
Subject: Re: Freeze Corn on the Cob?
Reply-To: richard@sfu.ca
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Thu, 3 Sep 1992 17:33:47 GMT

In article <16854C2FC.MVOIGT@cmsa.gmr.com> MVOIGT@cmsa.gmr.com writes:
> Can you freeze corn on the cob for a couple of months?  In the husk?  Or
> should you shuck it?  I found some great corn on the cob that I would like
> to serve at thanksgiving.......?

Yes, shucked corn freezes very well. It works best with very mature corn,
since the freezing/thawing process causes the flavours to fade somewhat,
and more mature corn comes out with more 'corn' taste. It's very popular
here to freeze corn at the end of the season.
Newsgroups: rec.food.cooking
Subject: Re: Biscotti
From: galea@gphs.vuw.ac.nz (Pauline Galea)
Date: Sun, 23 Aug 1992 21:18:24 GMT
Organization: Institute of Geophysics, Victoria University of Wellington, NZ

Hi,


I can just about handle lbs and ozs  (rather than grams), but what on earth is
 1 stick of butter ??


Pauline
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: acetic acid in vinegar
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 28 Aug 92 12:27:57 CDT

In article 18355@magnus.acs.ohio-state.edu, lhuston@magnus.acs.ohio-state.edu (Lisa A Huston) writes:
|I don't have a reference handy, but I understand from sitting in on a liberal 
|arts chemistry class that vinegar is 5% acetic acid.

While I was at the store the other day I noticed that all of the Gedney 
vinegars were 4.5% acidity (I suppose meaning 4.5% acetic acid.)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 28 Aug 92 20:15:16 GMT
Article-I.D.: u.1992Aug28.201516.10313
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington

In article <kxcn55d@lynx.unm.edu> kim@m44.unm.edu writes:
In article <1992Aug21.222416.3257@galileo.cc.rochester.edu>,  
MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
>I used to be married to a very rich man, and had the most beautiful kitchen
>I have ever seen anywhere, complete with white-tiled countertops. Now I am
>poor (but with the man I love) and so I dream of the kitchen I may have
>some day. Granite stains, you can't put a hot dish on formica, and while
>I do love tile, the one problem is that it can crack (with difficulty) and
>You cannot put a piece of paperdown on your counter and write someone a
>letter.
>

another problem with tiled counter tops (especially the ones composed of lots  
of small pieces) is the inability to wipe the counter top without all the crud  
getting caught in the grout.
From: jane@tortoise.ee.lbl.gov (Jane Colman)
Newsgroups: rec.food.cooking
Subject: Re: apples
Date: 28 Aug 1992 21:49:15 GMT
Organization: Lawrence Berkeley Laboratory
Distribution: na
Reply-To: jane@tortoise.ee.lbl.gov (Jane Colman)
NNTP-Posting-Host: 128.3.112.27

In article <17lqeeINNsd3@roundup.crhc.uiuc.edu> mary@uicsl.csl.uiuc.edu (Mary E. Allison) writes:
>QUESTION --
>
>Can one FREEZE apples?
>
I have successfully frozen apple pie filling--sliced the
apples, tossed them with brown sugar and cornstarch, and frozen
them in foil or plastic in a pie pan.  Later on, just slip the
entire pie-shaped thing into a pie crust, add spices (which,
according to my freezer book, don't retain their flavor in
the freezer), add a top crust, and bake.
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: re:best cookie sheet
Date: 29 Aug 92 17:20:00 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


The best cookie sheet for cookies is the Cushion-Air cookie sheet.
I think you can order them from Williams Sonoma.
Of course, you always top your cookie sheet with parchment paper.
Between the Cushion air and the parchment paper, your cookies will
always be perfect.
happy baking!
--
Newsgroups: rec.food.cooking
From: woodside@maestro.mitre.org (Jim Woodside)
Subject: Re: Cuisinart Processor is Best
Reply-To: woodside@maestro.mitre.org (Jim Woodside)
Organization: The MITRE Corporation, McLean, Va
Date: Wed, 26 Aug 1992 18:49:33 GMT

I haven't seen any mention of the DLC-10.  What's everybody's opinion on
this?
From: kim@m44.unm.edu
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 27 Aug 92 17:40:49 GMT
Reply-To: kim@m44.unm.edu
Organization: UNM Cancer Center, Albuquerque, NM

In article <1992Aug21.222416.3257@galileo.cc.rochester.edu>, MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
>I used to be married to a very rich man, and had the most beautiful kitchen
>I have ever seen anywhere, complete with white-tiled countertops. Now I am
>poor (but with the man I love) and so I dream of the kitchen I may have
>some day. Granite stains, you can't put a hot dish on formica, and while
>I do love tile, the one problem is that it can crack (with difficulty) and
>You cannot put a piece of paperdown on your counter and write someone a
>letter.
>
>So here's my question: What are your suggestions for the ultimate countertop?


Stainless steel, brushed like the finish on a DeLorean.