HDTenEightyP/NetNews huggingface dataset:
From: wilde@hri.com (Scott Wilde)
Newsgroups: rec.food.cooking
Subject: re: Gross foods in cans: competition
Date: 27 Aug 92 16:14:10 GMT
Distribution: na

Well this may be cheating, since it is a bottle and not a can, but one of the souvenirs
of my trip to Hong Kong is a bottle of liquor with a lizard in it.  I'd really like to know
how they do this, because the lizard is as long as the entire bottle, and several times larger
in diameter than the mouth.
	It was a toss up between getting that and the kind that had a bunch of baby mice
at the bottom.  Really.

Scott
wilde@hri.com
Newsgroups: rec.food.cooking
From: kcrady@polaris.cv.nrao.edu (Kirk Crady)
Subject: REQUEST: Gingersnap recipe
Organization: National Radio Astronomy Observatory
Distribution: rec.food.cooking
Date: Wed, 2 Sep 1992 20:55:33 GMT


I'm questing after a great gingersnap - one with that special "pow!"
of ginger flavor. Any ginger lovers out there have any favorite recipes?

There are a lot of good commercial cookies out there, but so far I
haven't run across one with real ginger pizzazz. Anna's (Switzerland brand)
has been my favorite, I guess. Peak Freen (sp?), a British company, has
a curious cookie with a molasses and lemon flavor predominant, the ginger
being a subtle aftertaste. 

Anyway, if anyone has any good recipes, I'd love to try them.

Thanks,
Kirk 
kcrady@polaris.cv.nrao.edu
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 27 Aug 1992 17:52:25 -0400 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: metric equivalents for US measures

I do have such a chart but not here. I'll bring it tomorrow if you still
want it. What I did when I first arrived from Europe was to buy a scale
and a measure that had both metrics and US markings.
Otherwise, a simple way to figure it out is to look on butter and flour
boxes and milk or juice cartons. Quarts and half gallons have the metric
equivalent written on it (I think 1 qt is about 960 ml or so) and the
same goes for butter or margarine containers (1 lb is about 454 g)

Good luck

Anne

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Freezing eggs
Date: Tue, 01 Sep 1992 03:18:02 -0500

  WB> From: warren@nysernet.org (Warren Burstein)

  WB> I've heard that freezing each white in a compartment of an ice-cube
  WB> tray lets you get out the number of whites that you actually need (I
  WB> had a bit left over which I tossed, I didn't want to re-freeze it
  WB> after it had thawed), but you have to think of this before you crack
  WB> the eggs 

Haven't tried it, but I've heard of it.  For those of us who freeze baby foods
in ice cube trays, we also have to be sure that the ice cube tray is
/absolutely/
free of oil and grease (which could be there from the batch of Chicken a la
Waring from last week, or yesterday's Green Beans au Sour Cream), because if
the
egg whites are "contaminated" with oil or grease, they won't whip up.


Newsgroups: rec.food.cooking
Subject: Re: selecting fresh pineapple
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 29 Aug 92 20:33:02 CDT
Organization: Garys' Home for Obsolete Computers

jack@dcs.glasgow.ac.uk (Jack Campin) writes:

   [ about fresh pineapple ]

> It isn't acid that produces these effects, it's proteolytic enzymes.  These
> are destroyed by heat, which is why you *can* set jelly with cooked pineapple
> in.
> 
> Why does a pineapple *need* proteolytic enzymes, anyway?  Are they a defence
> against being eaten by insects?

So it can be used for tenderizing meat. 

Gary Heston, at home....
gary@cdthq.uucp
From: summers@usc.edu (Chanel Summers)
Newsgroups: rec.food.cooking
Subject: Ginger Salad Dressing
Date: 25 Aug 1992 13:54:08 -0700
Organization: University of Southern California, Los Angeles, CA
Distribution: world
NNTP-Posting-Host: aludra.usc.edu

Does anyone have a recipe for the salad dressing commonly served at
restaurants like Benihana's -- a kind of orange-ish ginger-based
sauce?

Chanel



Newsgroups: rec.food.cooking
From: ferg@88open.ORG (John Ferguson)
Subject: Re: How many cookbooks?  WAS Re: burgers
Reply-To: ferg@88open.org (John Ferguson)
Organization: 88open Consortium Ltd., San Jose
Date: Wed, 26 Aug 92 17:02:10 GMT
Originator: ferg@austin

In article <5666@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>P.S.  Seems odd to me that so far there have not been any male
>      respondents to this thread.  Or do men not collect cookbooks?
>      (Just curious, guys.)

A small, but growing collection.  The more interesting books cover technique
more than specific recipes.  Some of the ones I can think of off the top:

Joy of Cooking, naturally
La Technique (Jacques Pepin)
The Art of Cooking (Jacques Pepin, two volumes)
Cooking at the Academy (California Culinary Academy)
Today's Gourmet (Jacques Pepin, two copies, one signed)
Sunset Cookbooks on Mexican and Chinese cooking
Elena's Mexican Cooking
Monday Night at Narsai's (Narsai David, signed)
A collection of my Father's recipes (he was a fantastic cook!)
The New York Times Cookbook
The Coyote Cafe Cookbook (Mark Miller)
The Chez Pannaise (sp?) Cookbook (Alice Waters)
Gourmet and Bon Apetite magazines and collections

Only about 3 feet of shelf space, so far...

   ferg
=============================================================================
John C. Ferguson          88open Consortium, Ltd.              (408) 436-6600
...!uunet!88opensi!ferg   100 Homeland Court  suite 800    FAX (408) 436-0725
ferg@88open.org           San Jose,  CA  95112
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
From: john@spss.com (John Przyborowski)
Date: Fri, 28 Aug 1992 14:06:01 GMT
Organization: SPSS Inc.


Story related to me by a friend of mine-- a linguistics professor of
his had spent a considerable amount of time in Korea during the 70's.
Upon his arrival via boat from Japan, he was greeted by several of his 
new Korean colleagues.  As they waited for a car to take them to the 
university, hunger pangs began to hit all of them.  The boat's capt decided
to whip up a little snack: he fetched a 5 foot long sea snake from a 
merchant and a bowl of the hottest of hot hot sauces.  He slashed the 
snake at intervals  along the body, severed the head and placing his mouth
around the end of the snake, pulled the raw flesh off of the vertebrae to 
see if was fresh.  Satisfied with his purchase, he dipped the end of the 
snake in the hot sauce, repeated the chewing action and passed the snake
along to the others.

john
SPSS
From: smaschue@sdcc13.ucsd.edu (Sean)
Newsgroups: rec.food.cooking
Subject: Jalapeno Carrots
Keywords: Jalapeno Carrot Spicy Green and Orange
Date: 30 Aug 92 19:38:07 GMT



Hello, can anyone out there tell me how to properly prepare those spicy
Vinagre soaked carrots that they sell in all the taco shops around here?

I know that garlic cloves and bay leaves -- oregano and vinagre are involved,
but what kind of vinagre?  Is this a salt curing kind of procedure, does the
carrot preparation invove cooking?  Room temperature, or do they go straight
into the cooler?

Thanks for any advice on the subject.

xoxo

--
sean maschue
smaschue@ucsd.edu

-- 
sean maschue <smaschue@ucsd.edu>
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: GARLIC BREAD HELP
Date: 2 Sep 92 20:43:45 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.cooking, hachul@eng.umd.edu (Sang Rok Lee) writes:

>1) What herbs/spices do you sprinkle on top of your bread?

    Garlic.  Mince up a couple thousand cloves and mix with softened
butter.  Spread on whatever bread you're using and broil until it's
toasted.

>2) why does my garlic look GREEN (especially in florescent light) after
>   I bake it?  Very gross... =(

    I can imagine the grossness, but I can't imagine the cause.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: mwoo@pyrnova.mis.pyramid.com (Margaret Woo)
Newsgroups: rec.food.cooking
Subject: Gingerbread Recipe
Date: 27 Aug 92 01:11:56 GMT
Reply-To: mwoo@pyrnova.pyramid.com (Margaret Woo)
Organization: Pyramid Technology Corp., Mountain View, CA
Originator: daemon@sword.eng.pyramid.com

s recipe is from Rose Levy Beranbaum's _Rose's Celebrations_ cookbook.
She advertises it as a good gingerbread for those who "stay away from
gingerbread because of the molasses."

English Gingerbread

Ingredients (at room temperature)

1/2 cup (4 ounces) unsalted butter
1-1/4 liquid cups golden refiner's syrup
1/4 cup firmly packed dark brown sugar
1 heaping teaspoon orange marmalade
2 large eggs
2/3 cup milk
1 cup cake flour
1 cup less 1 tbsp. whole wheat flour
1-1/2 teaspoons baking powder
1 teaspoon powdered ginger
1 teaspoon powdered cinnamon
1/2 teaspon baking soda
1 pinch salt

lemon syrup:
2 tbsp freshly squeezed lemon juice
2 tbsp softened unsalted butter
3 tbsp sugar

Preheat oven to 325 degrees. (300 if the pan is glass)

In a small heavy saucepan over medium-low heat, stir together the butter,
golden syrum, sugar and marmalade until melted and uniform.  Set aside
and let cool until just barely warm; then whisk in eggs and milk.

In a large bowl, whisk together all the remaining bread ingredients.  Add
the liquid mixture to the dry ingredients, stirring with a large spoon or
rubber spatula just until the batter is smooth.  Pour the batter into a
prepared 8-inch square pan (greased, bottom lined with parchment or waxed
paper, then greased and floured).  Use a metal pan for the 325 oven, or
a glass pan at a 300 degree oven.  If the metal pan
slopes inward and is less than 8 inches across the bottom, use a 9 inch
pan, or fill the pan only half full and use the excess batter for cupcakes.

Bake 40 to 50 minutes or until a tester inserted near the center comes
out clean and the cake springs back when pressed lightly in the center.
The cake should start to shrink from the sides of the pan only after
removal from the oven.

While the gingerbread is baking, make the syrup.  In a small pan, stir
together the lemon juice, the softened butter and the sugar.  Heat,
stirring, until the butter is melted and the sugar is dissolved.

Brush half the syrup on top of the hot gingerbread.  Let cool in the pan
on a rack for 10 minutes.

Loosen the sides of the gingerbread with a small metal spatula and invert
onto a greased wire rack.  Brush the bottom with the remaining syrup.  To
prevent splitting, reinvert so the top is up.  For extra moistness, cover
with plastic wrap while still hot and allow it to cool.  For even
moisture distribution, wrap airtight and set aside for 24 hours.

Makes 16 2-inch squares.  It will keep at room temperature 2 days, 5
days refridgerated, or 2 months in the freezer.

Enjoy!

Margaret

     -m------- Margaret Woo                   -------------------------
   ---mmm-----  Pyramid Technology Corporation  --------------------------
 -----mmmmm---   pyramid!mwoo or mwoo@pyramid.com  --------------------------
------mmmmmm--    (408) 428-8088                      --------------------------
Newsgroups: rec.food.cooking
From: bilgic@phoenix.rose.utoronto.ca (Taner Bilgic)
Subject: REQUEST: Trimasu(sp?)
Keywords: dessert
Organization: University of Toronto, Department of Industrial Engineering
Date: Fri, 4 Sep 1992 02:18:44 GMT

I recently tasted the Italian dessert trimasu (sp?) and loved it.
Is there a recipe that I can try at home?

Chers, Taner
Please e-mail your answers to bilgic@spring.rose.utoronto.ca
--
Taner Bilgic                      bilgic@phoenix.rose.utoronto.ca
Dept. of Industrial Engineering   bilgic@spring.rose.toronto.edu
University of Toronto             Tel:(416) 978-1280
Toronto, Ontario M5S 1A4 Canada   Fax:(416) 978-1279
Newsgroups: rec.food.cooking
From: derich@netcom.com (Scott A. Steinbrink)
Subject: What is rec.food.cooking's FTP home?
Date: Thu, 27 Aug 92 12:54:24 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

 I want to place my online cookbook in a FTP site,m but which one?

- 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
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: lots of salmon
Originator: brad@buck
Keywords: salmon, seafood, fish
Organization: Viewlogic Systems, Inc.
Date: Thu, 3 Sep 1992 22:44:43 GMT


In article <368@evtprp0b.UUCP>, bam8576@evtprp0b.UUCP (Beverly A Myers) writes:
|> We went fishing last weekend and caught 2 salmon 1 22 pounds and
|> one 16 pounds the freezer is full of salmon steaks any ideas??
|> 
|> we have already done the Barbeque thing 3 times so we would like
|> to try other things (we have more than enough to try lots of recipes)
|> 

I emailed this to Beverly, if anyone else has salmon waiting for ideas,
you might try this:

Mix up a marinade using whatever proportions you like of the following
ingredients:

- ginger flavored soy sauce (or use regular soy sauce and grate in some 
fresh ginger) 

- extra virgin olive oil (go easy on this, otherwise it gets too oily)

- lemon juice 

- plenty of fresh crushed garlic

- sambal oelek (this is a special type of hot red pepper sauce, available 
in oriental markets)

Marinate the salmon for a while, turning it a few times and basting, 
then broil it. I like to spoon half the leftover marinade on the fish 
after putting it on the broiler pan, then the remainder on the other 
side after turning it.

Enjoy!

- BK
From: swk004@muvms3.bitnet (CONNIE LEINEN, SWK004@MARSHALL, HUNTINGTON, WV)
Newsgroups: rec.food.cooking
Subject: Re: Why do people like ho
Date: 3 Sep 92 12:58:43 GMT
Organization: Marshall University

In article <2841.26.uupcb@uttsbbs.uucp>, reza.naima@uttsbbs.uucp (Reza Naima) writes:
>  cpalmer@dingo.rtp.dg.com () writes:
> 
> C>In article <TTKIC33@taronga.com> arielle@taronga.com (Stephanie da 
> C>Silva) writes:
> C>>In article <1992Aug21.002317.9653@nmt.edu>, john@nmt.edu (John 
> C>Shipman) writes:
> C>>> 
> C>>> [2] While we're on the subject of beans, her beans don't
> C>>> give you gas.  To prevent flatus, soak dried pinto beans
> C>>> overnight, then discard the soaking water and add fresh
> C>>> water for cooking.

Etc., etc., etc.

And furthermore, I've been told (and my experience using the method
does indeed produce gas-free beans) to throw 2 halves each of an apple and an 
onion into the 
pot and simmer for the last hour of cooking.  Not only does this
seemingly deactivate the gas, but it adds a very nice flavor to 
pinto beans seasoned with pork.

And to get uppity about it, this is West Virginia where pinto bean
soup is a staple of life.  I would think they'd perfected
the process by now.  :)  

Connie




Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Truffles - chocolate 
Organization: NASA Dryden, Edwards, Cal.
	<1992Sep1.190901.3560@zia.aoc.nrao.edu>
Date: Tue, 1 Sep 1992 20:18:46 GMT

On Tue, 1 Sep 92 19:09:01 GMT, lbelhadj@zia.aoc.nrao.edu (leila belhadjali) said:

leila> i have make a few batches of truffles, that have worked out rather
leila> well taste-wise. my problem is their un-uniform shape and size.
leila> someone told me, or i read somewhere, that there is such a thing
leila> as a truffle scooper: it's about the size of the things used to
leila> make melon balls, but it has one of those release mechanisms.

leila> does anyone know where i can buy on in the seattle area, or mail
leila> order one?!

Mail order from Maid of Scandinavia.  US except MN 800-328-6722,
MN 800-851-1121, Twin Cities look in the phone book.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Japanese knives?
Date: Mon, 31 Aug 1992 03:28:23 -0500

  GA> From: tunxis@netcom.com (Gary A. Gorgen)

  GA> Where might one find more information on these intriguing little
  GA> gadgets?
 
I've seen them for sale -- scissors and knives, both -- in Hoffritz, a knife
store from NYC that's now in malls all over the country.
 
The reason I can't report on my own experience is... I'm chicken.  I looked at
the small knife and asked, "But isn't it brittle?  Wouldn't it break if I used
it on something hard?"  The clerk couldn't give me a reassuring answer, and I
decided to wait until the clerks know more about them.  (And maybe, just maybe,
until the product is improved, also.)

NEAT idea -- will the edges break because they're brittle, or should I rush
out and buy one?

Newsgroups: rec.food.cooking
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Subject: Re: Knife Sharpener
Organization: North Carolina State University
Date: Mon, 31 Aug 1992 02:18:17 GMT

In article <1992Aug28.213730.17845@leland.Stanford.EDU>
jones@decatur.Stanford.EDU (Caren Jones) writes:
 
>In article <3tdn5#n.tunxis@netcom.com> tunxis@netcom.com (Gary A. Gorgen) writes:
>>
>>>From: yatchman@cbnewsd.cb.att.com (michael.j.yatchman)
>>>Message-ID: <1992Aug27.025133.1415@cbnewsd.cb.att.com>
>>>
>>>I'm interested in recommendations on knife sharpeners.
>>>I have a dulling set of Chicago Cutlery which has served me
>>>well over the years, but the steel just doesn't seem to do
>>>enough anymore.
>>>[I will admit I've been negligent over the years...no flames please.
>>>oh - never mind, this is rec.food.cooking where most everyone is
>>>helpful and not rec.gambling...:-]
>>>
>>
>>I use Japanese "Water Stones" for sharpening everything that cuts.
>>(knives, chisels, tool-bits, etc..)
>>If you can't Julienne a hair, the knife is probably not sharp. :)
>>Water Stones are available in various grits, (600,800,1000,1200,1600,
>>& finishing stone).
>>
>>If the knives are in bad shape, use 800, then 1200, then the finishing
>>stone. There are 2-sided 2x8 in., stones available. They have a finishing
>>stone on one side & (800,1000,1600) on the other. About $20, for the
>>KING brand. King is the least expensive, and does a good job for kitchen
>>knives. There are some expensive water stones also, $200.
>>These stones are very soft, and are easily ruined, so learn how to use
>>them! There are books on how to sharpen knifes.
>  <snip>
>>Gary.
>>--
>>Gary A. Gorgen      | "From ideas to PRODUCTS"
>>tunxis@netcom.com   | Tunxis Design Inc.
>>                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
>
>
>
>I have a Chef's Choice electric knife sharpener - the bigger of
>the two.  I like it, because it holds the knife at the proper angles,
>so I don't have to worry about it.  It sharpens the knives very sharp.
>I got it for about $80,
>
>caren
 
I was suckeredinto buying a Chef's Choice.  It does everything right except
sharpen the last 1/8 inch or so near the bolster--the guard gets in the way
of the bolster.  So eventually your knives won't go flat to the board. Criminal
design.
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: Why do people like ho
Date: 4 Sep 92 14:12:11 GMT
Organization: Lehigh University


>> C>>> [2] While we're on the subject of beans, her beans don't
>> C>>> give you gas.  To prevent flatus, soak dried pinto beans
>> C>>> overnight, then discard the soaking water and add fresh
>> C>>> water for cooking.
>
>Etc., etc., etc.
>
>And furthermore, I've been told (and my experience using the method
>does indeed produce gas-free beans) to throw 2 halves each of an apple and an
>onion into the
>pot and simmer for the last hour of cooking.  Not only does this
>seemingly deactivate the gas, but it adds a very nice flavor to
>pinto beans seasoned with pork.
>
>And to get uppity about it, this is West Virginia where pinto bean
>soup is a staple of life.  I would think they'd perfected
>the process by now.  :)
>
>Connie
>

A little off the subject, but did anybody else hear that the US EPA will
spend $130,000 studying the impact of livestock flatulence on the
phenomenon of global warming?

-- some grants you're just glad not to get....



A
 
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
From: hummell+@pitt.edu (Andrew G Hummell)
Newsgroups: rec.food.cooking
Subject: REQUEST: Chicken Devonshire
Date: 30 Aug 92 13:48:43 GMT
Organization: University of Pittsburgh

I'm looking for a recipe for Chicken Devonshire.  I would also like any
variations on the sauce, since each restaurant seems to have its own
way of making the sauce (most of them are quite good).

advTHANKSance
Andy
-- 
-------------------------------------------------------------------------------
  "I'm not insane...just a reasonable facsimile."  | Hummell@unix.cis.pitt.edu
  "Character is what you are in the dark."         | Andy Hummell ...that's me 
-------------------------------------------------------------------------------
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Jellyfish (was Re: Gross foods in cans: competition)
Date: 28 Aug 92 17:48:45 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

The jellyfish discussion reminds me of an amusing incident from a few years
ago:

(Preface:  When I was growing up, my family lived in Korea and Japan, and we
travelled in other parts of Asia and delighted in trying new and unusual
food.)

My mother and I were having Sunday brunch at one of Seattle's ritziest, most
expensive hotels.  They had many buffet tables laden with just about any and
all food that you would expect to find at a good brunch.  As I was working
my way around the extensive salads table, I took small helpings of everything,
without paying too much attention to what each thing was.  Back at our table,
I dug in.  I was just about to take a forkful of the luscious-looking 
noodle salad, when several mental bells went off.  I examined it more closely.
I looked at my mother.  She looked at me.  We said simultaneously, "Jellyfish!".
Neither of us could believe that this particular hotel was adventurous
enough to serve something like that.  We called the waitress over, who
confirmed the ingredients.  I went back to the salad table, and hung around 
for a while, listening to comments like 'This rice noodle salad is really
good.'.  It was highly entertaining.

PS.  The jellyfish salad *was* really good.

-----
Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Pepper Vodka pasta sauce
Date: 2 Sep 92 23:29:33 GMT
Article-I.D.: u.1992Sep2.232933.17856
Organization: University of Washington, Seattle


A few years ago I had a pasta dish made with a sauce that included 
pepper vodka, and served with a dollop of caviar on top.  (Actually, 
I was thinking that this would make a fun dinner for Halloween 
if made with black squid ink fettuccine and bright orange flying 
fish caviar.)

Does anyone have a recipe for such a sauce? 

Thanks! 

--Barbara 
Newsgroups: rec.food.cooking