HDTenEightyP/NetNews huggingface dataset:
From: "Dave Breece" <dbreece@cherry.ucs.indiana.edu>
Subject: Coddle
Organization: Indiana University, Bloomington
Date: Mon, 25 Jan 1993 19:32:49 -0500

At a local Irish tavern, they serve a wonderful hearty soup called
coddle.  It's a wonderfully thick soup with cabbage, potatoes, bacon,
and I can only guess what else.  It's said to be an old Irish cure for
hangovers. 

Does anyone have a recipe?  I'd love to make this for friends, and it
would great with the Irish soda-bread I going to (attempt to) make.

Any help would be appreciated!

-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Pizelles, and a recipe for Cranberry
Summary: lower in fat 
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Tue, 26 Jan 93 16:11:38 GMT

In article <1029325.73423.5420@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>as to what 'or ur pref.' means? I've never seen that abbreviation before 
>and for the life of me I can't work it out!
>

 Parkay is a margerine brand name. Parkay light supposedly has 
lower calories and lower cholesterol than normal margerine. 
Until the new labeling act here goes into effect almost everybody
takes a lot of liberty in using the words light or lite for low-fat
foods or I should say supposedly low fat.

Also I think she meant or your preference for "or ur pref".

Doris

Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: What food processor to buy???
Organization: Indiana University
Date: Thu, 21 Jan 1993 08:32:40 GMT

tobis@skool.ssec.wisc.edu (Michael Tobis) writes:

>Has anyone who agrees with me about the pointlesslness of the Cuisinart
>used a food processor that they find faster than a knife (for ordinary
>kitchen recipes, including all set-up and clean-up)?

A Cuisinart is faster than a knife when you need to do onions for 500.  
I travel with mine to contra dance weekends when I expect to be
drafted into the kitchen crew.  I also bring along my knives.  Both
have their uses.  (And yes, I consider a recipe for 500 to be an
ordinary kitchen recipe. :-))
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: wilde@bernina.ethz.ch (Erik Wilde)
Subject: Panzerotti recipe?
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
X-Newsreader: Tin 1.1 PL5
Date: Fri, 22 Jan 1993 14:34:48 GMT

I'm desperately looking for a recipe for panzerotti. I ate them
a few days ago in an italian restaurant and they were great.
They were mentioned in some article in this group, but I
couldn't find any recipe. Any help would be appreciated (the
faster the better - I can't wait to make them). Thanks a lot,

Erik. (wilde@tik.ethz.ch)
Newsgroups: rec.food.cooking
From: jill@gopher.ccbr.umn.edu (Jill Hollifield)
Subject: Re: Signature salads
Organization: Coordinating Centers For Biometric Research, University of Minnesota
Date: Thu, 21 Jan 1993 16:45:40 GMT

In article <1993Jan20.122945.1@us.oracle.com> apurmal@us.oracle.com writes:
>
>     Most of us know what a Ceasar salad is, or a Chef's salad (give
>or take a few variations of either), but what is your salad?  I almost
>think this isn't appropriate for rec.food.cooking since I think of
>building a salad as opposed to cooking one, but what the heck.  I'd
>like to hear about your signature salad, the one you build when you
>have all the ingredients.  Either post it here or send me mail and
>I'll post a summary of signature salads here.
>
This amazing salad was created by a friend of mine, Jill Viehweg,
while I was visiting her home.  I watched her prepare it thinking
"oh, gross", but it was SO DELICIOUS!  (Hi, JV!)

JV's Amazing Salad

Toss together:

Fresh spinach leaves
Grated carrots
Grated cheddar cheese
Minced garlic
Sliced mushrooms
Diced pears
Currants
Sweet corn
Steamed chicken (though I'm a vegetarian, and it was great without it)
A sweet, raspberry dressing (I'll try to get the recipe)

A perfect summer meal, and not too shabby the day after New Year's, either!

Jill H.


Newsgroups: rec.food.cooking
From: nadel@attatash.aero.org (Miriam Nadel)
Subject: Re: RECIPE: Feijoa & Ginger Muffins  
Organization: /usr/lib/news/organization
Date: Thu, 21 Jan 1993 17:58:16 GMT

In article <1029319.83894.4357@kcbbs.gen.nz> Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
>(This one is for the Aussies & Kiwis, unless you know someone with a Feijoa  
>Tree!)  


Actually, New Zealand exports them.  I can buy feijoas at 3 or 4 stores
within a couple of miles of my apartment (in Los Angeles).  A useful tip 
is that they sometimes are mislabeled as a guava variant.

Frieda's, which is the largest wholesaler or exotic produce, does label
them correctly.

Miriam Nadel
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Camp Cooking:  Thanks!
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Fri, 22 Jan 1993 20:39:57 GMT


Thanks to everyone who sent me help with camp cooking!
My camp out will be great! :)

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: charleen@net.bio.net (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: Couples Cooking Together..
Date: 21 Jan 93 23:05:02 GMT
Organization: BIOSCI International Newsgroups for Biology

In article <1993Jan20.134236.4620@emr1.emr.ca> thiessen@emr1.emr.ca (Tracy Thiessen) writes:
>In article <C14BLp.BHB@dale.cts.com> npm@dale.cts.com (Nancy Milligan) writes:
>>sophia hwang (soph@bass.bu.edu) wrote:
>>
>>When he's done, you praise him and let him know that he did a wonderful
>>job.  That's right -- lie through your teeth.  And then you repeat this
>>over and over, keep giving him the same task or a new one.  One of several 
>
>Encouraging a neophyte cook or house training a puppy? 

Yeah, I love the way some posters have been referring to men as though
they're barely-literate near-savages who can't be trusted not to defecate
on the rug.

Hey, folks, I've got a better idea:  If you want to interest your SO 
in cooking, why not treat him like an adult and a human being?  Most people
respond better to respect than to lies and condescension.

Charleen


Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: RECIPE: Chicken & Shrimp Spaghetti Sauce
Organization: University of Colorado, Boulder
Date: Wed, 27 Jan 1993 17:33:17 GMT

Second time (hopefully) will work... I messed this up the first time.
Here's another chicken recipe.  If you like, you can omit the shrimp
and use all chicken.

			Shrimp & Chicken Spaghetti Sauce

1/2 lb. skinless, boneless chicken breast, cubed
1/2 lb. raw shrimp, shelled & deveined
1 med. onion, diced
3 cloves garlic, minced
1 small green pepper, diced
1 small sweet red pepper, cut in strips
1 lg. (28oz) can whole italian plum tomatoes
1/2 tsp. hot red pepper flakes (more or less if you like)
1/4 salt
oregano, marjoram & basil to taste (LOTS!)

Sautee chicken & vegetables until chicken is firm and onions are
translucent.  Crush tomatoes lightly in your hands (or food-processor
if you're not a tactile cook) and add to chicken & veggies with their liquid. 
Simmer over low heat uncovered for 1/2 hour.  Turn off heat, add the shrimp
wait 10 minutes and serve over fettucini or spaghetti.  The residual heat
should cook the shrimp within 5 minutes, but give it 10 just to be sure.  A
dash of white wine when you add the shrimp is also nice.  
NOTE:  this is a thin sauce, don't expect it to cling to the pasta!

Enjoy!

Kellie M-S
matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: bishop@cs.msu.edu
Subject: a test 123
Organization: test
Date: Sat, 23 Jan 93 20:40:57 -0600
X-Received: by usenet.pa.dec.com; id AA18418; Sat, 23 Jan 93 18:40:41 -0800
X-Received: by inet-gw-2.pa.dec.com; id AA19998; Sat, 23 Jan 93 18:40:38 -0800
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X-Apparently-To: rec.food.cooking.usenet

please ignore
Newsgroups: rec.food.cooking
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Baked Grapefruit - CORRECTION
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Thu, 21 Jan 93 16:50:30 GMT

I got the instruction for Baked Grapefruit recipes from the "Traditional
Vegetarian Cooking" by the Canters.  As I mentioned in a previous post,
where I bungled the recipes, as simple as they are, the Canters started
the natural food restaurants called Cranks in the UK.

Sorry for the confusion.  I haven't tried these yet.


William Smith






BAKED GRAPERFRUIT 1

2 grapefruit
4 tsp honey
ground cinnamon

Cut the grapefruits in half.  Remove the pith in the center of the
grapefruit and loosen the sections with a grapefruit knife.  Pour honey
into the center.  Sprinkle with cinnamon, if you wish.

Bake at 375 degrees F for 15 minutes.  Serve warm.



BAKED GRAPERFRUIT 2

2 grapefruit
4 tsp raw sugar
2 Tblsp butter or margarine
2 Tblsp ground cinnamon

Cut the grapefruits in half.  Remove the pith in the center of the
grapefruit and loosen the sections with a grapefruit knife.  Mix sugar,
butter and cinnamon together and spread over the grapefruit.

Bake at 375 degrees F for 15 minutes.  Serve warm.
From: ballt@ucs.orst.edu (Teresa Ball)
Newsgroups: rec.food.cooking
Subject: Thanks
Date: 22 Jan 1993 18:29:11 GMT
Organization: University Computing Services - OSU
Distribution: world
NNTP-Posting-Host: ucs.orst.edu

I just wanted to say thanks to all the people who responded to me
request for a tartar sauce recipe.  There have been several, so I
am just doing a group thanks.

The consensus seems to be just mayo and pickle relish.  It varied
from sweet to dill relish.  Since the reason I needed a recipe was
because the store bought was too sweet, I will try dill first.

Again thanks to all who responded.

Terry
Newsgroups: rec.food.cooking,ne.food
From: fas2981@ultb.isc.rit.edu (F.A. Shea)
Subject: Re: The Zen of Bagels
Organization: Rochester Institute of Technology
Date: Tue, 26 Jan 1993 15:43:08 GMT

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

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

Thanks

Frank

-- 
"Learn of the skillful;		|	Frank Shea
He that teaches himself,	|	fas2981@ultb.isc.rit.edu
hath a fool for his master"	|	Rochester Institute of Technology
 - Ben Franklin			|
Newsgroups: rec.food.cooking
From: ritz@lkg.dec.com()
Subject: Re: Pate Feuillete (was Re: Butter or Margarine?)
Reply-To: ritz@lkg.dec.com()
Organization: Digital Equipment Corporation
Date: Thu, 21 Jan 1993 16:59:13 GMT



>Has anybody tried Julia Child's quick 'n easy recipe, and if so,
>how is it?


	 Sure is  quick and easy, especially with a semi-pro kitchen mixer.
    I  found  it  more of a cross between brioche and feuillete; the layers
    are  not  so  discrete as the classical.  I made a two-goat cheese tart
    with blue goat cheese from Spain and local (MA) chevre.  Turned out OK,
    though  I  thought the rise was a little puny (but then again, I've not
    had a great amount of success with the classical recipe rise-wise.)

	 Definitely worth a try, though.



John Ritz
ritz@lkg.dec.com

"I refuse to be intimidated by reality!"
	Jane Wagner
Newsgroups: rec.food.cooking
Subject: RECIPE: Noname Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 23 Jan 93 02:34:57 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      NONAME MUFFINS  
  
3/4 cup butter, 1 cup milk, 2 lightly beaten eggs, 3/4 cup sugar  
3 cups flour, 6 tsp baking powder, 1/4 tsp salt, 1 cup coconut  
1 can crushed pineapple (about 13-14 ozs)  
  
Preheat oven to 350oF, prepare pans. Melt butter, blend in milk, eggs &   
pineapple. Combine sugar, flour, b/pdr, salt & coconut. Add to wet mix until  
just combined. At this stage if mixture is too dry add another 1/4 cup of   
milk. Spoon into pans & sprinkle tops with sugar, bake for about 20   
mins or until golden brown. This recipe came from a lady that makes muffins   
for a living, consequently they will rise up rather large! You might like to  
try them with less baking powder.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  
   
Newsgroups: rec.food.cooking
From: bgitv@termo.unit.no (Bard Grimsmo)
Subject: Re: Usenet Cookbook: WHERE and can Iuse Ghoscript to print it? 
Organization: SINTEF, The Norwegian Institute of Technology
Date: Fri, 22 Jan 93 10:12:54 GMT

In article <1993Jan21.200808.28790@a.cs.okstate.edu> munn@a.cs.okstate.edu (Thomas J. Munn) writes:
>I have heard talk of a 200 page usenet cookbook.  What I need to know is 1.
>Where do I find the beastie, and 2, can I use ghoscript to print the
>resultant manual on my printer??  (if so, how do I get gs for win to print
>it on a dj-500????)
>
>THanx, Thomas
>

FTP sites of "Classic-usenet-cookbook":

switek.uni-muenster.de:/pub/misc/recipes.tar.Z
uxc.cso.uiuc.edu:/pub/recipes.tar.Z
nic.funet.fi:/pub/culture/recipes/recipes.tar.Z
(examples from archie) and many others.

Info:

The "Classic-usenet-cookbook" in LaTex can be found at:
sifon.cc.mcgill.ca:/pub/recipes/tex/*.tex.Z

To view the roff-formatted recipe (Using Unix), you write,
%nroff -man tmac.recip Cheese-kake | more

To make a plain-text copy of a roff recipe, you write,
%nroff -man tmac.recip Cheese-kake > Cheese-kake.txt

If you have groff (Gnu-roff), you can make a postscript copy,
%groff -man tmac.recip Cheese-kake > Cheese-kake.ps

tmac.recip is distributed with the "Usenet-cookbook"

The above technique can be used to format dig.XXX.rec kind of recipes
(fdvw233 - FoodView-recipes).

This works for me. Hope it helps you on the way,
Bard

-- 
Bard Grimsmo     |Mail: SINTEF/Varmeteknikk         |Home: Schives Gate 7
Dr.Ing           |      7034 Trondheim, Norway      |      N-7030 Trondheim
Research Engineer|Phone: +47 7 592505               |      Norway
SINTEF Division  |Fax:   +47 7 944513               |Home phone: +47 7 523801
Termodynamics    |E-mail: Bard.Grimsmo@termo.unit.no|-rn-rn-rn-rn-rn-rn-rn-rn
Newsgroups: rec.food.historic
From: gorski@pslu1.psl.wisc.edu (Tom Gorski)
Subject: Traditional Beermaking (was Re: Who came up with the idea...)
Followup-To: rec.food.historic,rec.crafts.brewing
Organization: Physical Sciences Lab, University of Wisconsin
Date: Thu, 21 Jan 93 15:50:27 GMT

In article <1993Jan20.062712.9592@organpipe.uug.arizona.edu> tip@lead.aichem.arizona.edu (Tom Perigrin) writes:
>In article <1jf6a8$i53@agate.berkeley.edu> cozzlab@garnet.berkeley.edu writes:
>
>>Does anybody know whether the process of brewing beer--with Saccharomyces
>>cerevisiae taking over the ecology and (in some processes anyway) a certain
>>amount of heat being generated--would be enough to kill off other bugs?
>
>Can't tell you how EVERYBODY brews beer, but the way most European cultures
>brew beer is the following;

[...partially correct summary of beermaking deleted...]
>
>Note that after the boiling, the liquor is sterile, for a while.
>The hops are supposed to have some antifungal and antibacterial action.
>The yeast quickly make the liquor anerobic, which would lead to questions of
>Botulinus, except it is also too acidic for them (the CO2 makes carbonic
>acid in the solution).
>

Carbonic acid does contribute to the low pH somewhat, but keep in mind
that fresh wort (unfermented beer) has a typical pH of 4.5 to 5.5 
to begin with, and that it drops about a point during the fermentation,
even prior to carbonation.

>So a properly fermenting beer is too acidic or too anerobic for most
>nasty critters.   Once it goes flat it is fair game.  So thats why you
>have to drink your barrell of beer quickly when you tap it.  *grin*

Simply not true.  Going flat has nothing to do with safety of beer
for human consumption.  Under harsh circumstances, a whole host of
unfortunate occurances may befall beer, including going flat, 
succumbing to molds, oxidation, coliform, lactic acid, or acetic acid
bacteria.  Any of these may render the brew undrinkable, but none will
kill you.

I've cross-posted followups to rec.crafts.brewing, where the homebrewers
can offer some additional insights.

--Tom Gorski
From: wvenable@attunga.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.historic
Subject: Re: Fish & Chips
Date: 25 Jan 93 13:42:27
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: attunga.stats.adelaide.edu.au
In-reply-to: leighann@quetzal.sybase.com's message of 19 Jan 93 00:09:48 GMT

>>>>> "LeighAnn" == Leigh Ann Hussey <leighann@quetzal.sybase.com> writes:

LeighAnn> What is the history of fish & chips?  Obviously, the chips part
LeighAnn> has to be relatively late, post-potato.  But does anybody know
LeighAnn> when battered, deep-fried fish began to be served with deep-fried
LeighAnn> potatoes?

Definitely UK, but apart from that I can't say much.  "Fish and chips" was
a standard cheap hot meal devised for the working classes of the "dark
satanic mills" during and after the industrial revolution in late 18th
century UK.  The workers no longer had the same amount of free time in
which to buy (or catch) the ingredients and or even cook for themselves.
The cooking materials also needed to be used efficiently.  Fish and chip
shops are still very common in the UK, but the high point was the late 19th
century until just after the first world war when there was one on just
about every street corner of the major cities.  (Not sure where I got all
this, but some TV programme or other.)

LeighAnn> And the point of the discussion as we were having it: why is
LeighAnn> vinegar one of the condiments of choice, and why specifically
LeighAnn> malt vinegar?

(a) it tastes OK, and (b) it was available.  Just my hunch.  

Here in Australia the common accompaniment to fish and chips is now lemon,
but malt vinegar, pepper and even tomato sauce (gak!) are also regularly
used, (and heaps of salt, too, of course, whatever else goes on it...)
--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: rec.food.historic
Subject: Re: Ale Yeast and Breadmaking
Date: 21 Jan 93 19:31:45 GMT
Organization: Stratus Computer, Inc., San Jose, CA

The old-time way of storing yeast after bread/ale/whatever
making was to mix the residual yeast with enough flour to make
a solid cake, then drying it out.  The yeast would keep for a
year or more, in this "solid" form.  This was how our pioneer
ancestors took their yeast with them in their travels.
Usually, the yeast/flour cakes were packed in the flour
barrels, with the flour, for the journey.
--
  Jilara   [jane@swdc.stratus.com]

"Every now and then, a big rock falls out of the sky, and everyone has 
a *very bad* day."  --from the PBS "Dinosaurs" special.
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.historic
Subject: Re: Fish & Chips
Date: 26 Jan 93 15:04:11 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

kmj1000@cus.cam.ac.uk (K.M. Jeary) wrote:
> It's also worth noting that it is (or was) traditional for chippies not to
> be open on Sunday (and in some cases, Monday) because of the unavailability
> of fresh fish.  That is no longer a problem but a lot of chippies still
> don't open on Sundays.

Any chippie that opens on a Monday is not going to be worth going to - it
means that they're using frozen fish.  Fishermen still don't put to sea on
Sundays, and fishmarkets aren't open on Monday morning.


> If you've dug on a Roman or mediaeval site, then you'll know that the
> standard Roman/mediaeval equivalent was oysters - oyster shells come off
> these sites in their thousands.

In New Zealand, there are sites tens of miles inland that must have been
used for shellfish feasts (pipi, paua and mussels in particular) for
centuries.  There are beds of shells several feet deep (one extremely
public place to see this is near the summit of the road between Hamilton
and Tauranga, where the road cuts right through a bed).  This apparently
misled early geologists into thinking there had been a recent submersion
episode.

-- 
--  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
Newsgroups: rec.food.historic
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Fish & Chips
Organization: Lachman Technology, Incorporated, Naperville, IL
Date: Wed, 27 Jan 1993 20:43:56 GMT

In article <C1Iyoz.7rn@news.ucs.mun.ca> colette@morgan.ucs.mun.ca (Colette Goodyear) writes:
>Yes, it's done in Newfoundland as well.  Chicken and chips, scallops
>and chips, cod tongues and chips, chips with a basket of mussels, etc.
>All of it is available at the fish and chip places.  I've even seen
>lobster and chips.

Cod tongues?

I don't know about anything else, but I'd prefer the whole fish.  I
wouldn't want anyone to catch me putting a cod piece in my mouth...




-- 
Jonathan E. Quist                              Lachman Technology, Incorporated
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
 __       There's nothing quite like the pitter-patter of little feet,
 \/                   followed by the words "Daddy!  Yay!"
From: leighann@quetzal.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.historic
Subject: Fish & Chips
Date: 19 Jan 93 00:09:48 GMT

Don't remember now who I was talking to, but I told whoever it was that I'd ask this question here.

What is the history of fish & chips?  Obviously, the chips part has to be relatively late, post-potato.  But does
anybody know when battered, deep-fried fish began to be served with deep-fried potatoes?  And the
point of the discussion as we were having it: why is vinegar one of the condiments of choice, and why
specifically malt vinegar?

Thanks in advance for your speculations...

Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey      
leighann@sybase.com        {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year?  Under debate, but seems to be closer to 1523...