HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking

In rec.food.cooking, petersen@ccad.uiowa.edu (Andrew D Petersen) writes:


> Does anyone out there know what makes french bread different from regular
> bread(besides the shape)?  And does anyone have any good french bread recipes?

> Thanks, Andy
> -- 
>   Andrew D. Petersen   (N0JST)                 E-mail : petersen@ccad.uiowa.edu 
>   Research Electrical Engineer                US Mail : CAD-Research 
>   University of Iowa                                    212 ERF 
:wq





i


>   Phone : (319) 335-5723                                Iowa City, Iowa 52242
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Newsgroups: rec.food.cooking
Subject: Re: cumin & coriander seed <--> powder conversion
Date: 19 Aug 92 00:11:46 GMT
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University


In article <1992Aug15.135551.20602@dragon.acadiau.ca>
890232a@dragon.acadiau.ca (Steve Astels) writes:

>hmmm.  perhaps I should have been more specific.  All the recipes in
>question called for so many seeds (ie "1 tsp cumin seeds").  which were
>then either ground immediately or roasted and then ground.  In either case,
>u are left with ground cumin.  Having not played around much with seeds,
>I was basically wondering how the strength of this powder compares with
>bottled ground cumin. (ie is it more / less concentrated?)

It is the same concentration.  The powder in jars is the seeds already
ground.
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: 21 Aug 92 18:10:36 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH


        I started this thread, which has been very interesting to me:

        Another poster suggested that the person with the most
        books wins.  The 2,200 wins, wouldn't you say?  ;)
        
 And  (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.)

        Hmm.  Now, coupled with the general-unwritten-consensus that
        male SO's have a hard time with our collections, I would have
        to say that there must be an anti-cookbook gene that is a 
        dominant gene in men and non-extant in women, or at least
        recessive (which would explain some women I know who wouldn't
        know a cookbook from a cleaver.)

        What I REALLY want to know is how to train a guy to buy the
        dreaded cookbooks for you?????????  Let's get that Grandma
        on-line who has learned the trick!!!

        Elizabeth
Newsgroups: rec.food.cooking
From: gordonb@mcil.comm.mot.com (Gordon Berkley)
Subject: Re: Kitchen Countertops
Organization: Motorola Communications Israel Ltd., Tel Aviv
Distribution: na
Date: Sun, 23 Aug 1992 10:26:07 GMT

In article <1684B902B.N51L5201@ncsuvm.cc.ncsu.edu>, N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach) writes:
|> In article <1992Aug21.222416.3257@galileo.cc.rochester.edu>
|> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:

|> >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?
|>  
|> I have granite; it doesn't stain.  It doesn't do anythng but look and be nice.

'beg to differ.  Granite (and marble) looks nice, but there is apparently
a chemical reaction with dishes that causes them to shatter on contact.
Food seems to be a catalyst and encourages fragmentation.

[I'm not sure if this should be a :-) or a :-( ]
-- 
[  Gordon D. Berkley    INTERNET: gordonb@mcil.comm.mot.com   POST: cgb001   ]
[  PHONE: +972 (3) 565-8727      FAX: +972 (3) 565-8754      (UTC-2)         ]
Newsgroups: rec.food.cooking
From: zurhej@vccnorthd.its.rpi.edu (John Thomas Zurheide Jr.)
Subject: Oatmeal Cookies
Organization: Rensselaer Polytechnic Institute, Troy, NY
Date: Mon, 17 Aug 1992 21:15:39 GMT
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Re: Do you collect recipe pamphlets ?
Date: 13 Aug 92 19:39:56 GMT
Organization: GTEL

In article <1992Aug13.002440.15114@hubcap.clemson.edu> 
chrisb@hubcap.clemson.edu (Chris Behrens) writes:
> All of this talk about Cook BOOKS got me to thinking about all
> the PAMPHLETS (and small booklets) I have.  You know... Send me
> a label or a UPC or a SASE and I'll send you some free recipes!
> You've seen these I know.  Anybody else collecting them ?  I don't
> know how many I have, but I keep getting more.  Free is something
> I can afford!!!  8-)
> Just wonderin'.... 

Yes, I have TONS of them, and I NEVER use the recipes in any of them.  Go 
figure.  I also have several real books put out by various companies such 
as Duncan Hines, Pillsbury and Campbells soup.  I never use these either.  
It's like I like to collect recipes and recipe books and then never have 
time to try any of them, so I stick to making the same old things.  I 
bought the book "Fresh From the Freezer" that's supposed to save me time 
by cooking up a storm and having it all in the freezer for use on demand, 
but I haven't had the time to use the book.  Sigh.

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: How many cookbooks?  WAS Re: burgers
Organization: Morgan Stanley - IS
Date: Wed, 19 Aug 1992 19:23:00 GMT

Karen Fegley throws out bait:

> ...Seems odd to me that so far there have not been any male
>    respondents to this thread.  Or do men not collect cookbooks?

Well I wouldn't say that I collect cookbooks (not the collector type),
but I own about 10 and have a loose recipe collection. Seems like I get one
or two new ones a year.

Stef
From: Greg_Dawson@mindlink.bc.ca (Greg Dawson)
Newsgroups: rec.food.cooking
Subject: Re: Recipe/Source for authentic French fruit jelly candies
Date: 19 Aug 92 01:17:02 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

Hi Dylan,

I don't know what the French fruit jellies you are looking for are like, but
from your description, they may be similar to an excellent fruit jelly candy
made by Liberty Orchards inWashington state... Fruit Festives, Aplets and
Cotlets.

You can order them by mail. Their number is 1-800-888-5696.

They come both with nuts and without, and are made with pectin, not gelatin.

Shari
From: tatlock@cbnewse.cb.att.com (thomas.m.tatlock)
Newsgroups: rec.food.cooking
Subject: Perogi dough recipe
Date: 14 Aug 92 14:31:59 GMT
Organization: AT&T


Here is the perogi recipe from my grandmother.

2-2 1/2 cups flour
2 small or 1 large egg(s)
1/2 cup luke warm water
1 Tablespoon of butter or Crisco

Mix above ingredients, working dough until firm.
Divide into 2 parts. Roll each into thin sheets on
floured board. Arrange filling, by spoonfull, 2 to 3
inches from edge. Fold over and cut in a semi-circle
using a glass. Press edges of dough together.
Cook in boiling water (salt optional) with covered
pot. Perogi are done when they float to top.

Our fvorite filling is made from precooked potatoes
and bacon. Then served with sauteed onions and melted
butter.

The entire process took several hours, so the few times
it was served, it was really enjoyed.

Tom Tatlock
tmt@iwcs.att.com
From: jachano@srv.PacBell.COM (Jay Chanowitz)
Newsgroups: rec.food.cooking
Subject: REQUEST: Irresistible Toddler Recipes
Date: 12 Aug 92 21:54:13 GMT
Article-I.D.: PacBell.1992Aug12.215413.16223
Organization: Pacific * Bell

I have a 15 month old that appears to be on some type of hunger strike.  Does
anyone out there know of any good dinner type recipes that we could make
for him, where he would have no choice but to eat? (I knew I shouldn't
have let him watch Gandhi :)  )

Thanks
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: What do _you_ do with buttermilk?
Keywords: pancakes, bread, lots lots lots
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: na
Date: Thu, 20 Aug 1992 13:19:53 GMT

anneb@tecsun1.etl.army.mil (Anne Brink) writes:

>Anyhow, what are people's preferred ways to use buttermilk?  

I use buttermilk in biscuits, cornbread, and that Hidden Valley
Ranch stuff.  I also dip chicken in buttermilk then roll it
in seasoned flour and fry it.  (Buttermilk makes a thicker
coating than regular milk or water.)  Still, I always end up
throwing out an unused portion after its been sitting in
the frig for a while.  Incidently, I don't really mind pouring
it down the drain.  We have a septic tank and I've heard
that buttermilk fosters the growth of whatever bacteria grows
in the tank.  I wonder it there's any truth to that...
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: rogers@rosencrantz.osf.org (Andrew Rogers)
Subject: Re: Do you collect recipe pamphlets ?
Organization: HICAM/OSD
Date: Tue, 18 Aug 1992 14:56:13 GMT

In article <1992Aug14.202843.22800@SSD.intel.com> jerryg@ssd.intel.com (Jerry Gaiser) writes:
>In article <1992Aug13.210612.16331@aero.org> nadel@aero.org (M.H. Nadel) writes:
>>
>>This helps only with the loose clippings, though.  The pamphlets I have
>>filed away and the cookbooks serve more for their entertainment value.
>>That is, I read them, but rarely cook from them.
>
>I thought I was the only one who bought cookbooks for their entertainment
>value. Well, maybe not complete entertainment, because I do try an occasional
>recipe. But, I do enjoy just reading cookbooks.

The only cookbook I ever bought purely for entertainment value is Jane and
Michael Stern's _Square Meals_, which I recommend highly.  (As entertainment,
that is - there's not much in it that you'd actually want to eat...)

Anyway, I also collect recipe pamphlets, the weirder the better.  Among my
favorites are a Coca Cola pamphlet containing (among other truly bizarre
recipes) a meatloaf made with Coca Cola, and "That's Snackertainment", a
brochure touting the virtues of pigging out on snack food while watching
movies on your VCR; iut even included recipes appropriate for westerns,
mysteries, etc.  (As I recall, it was put out by the Salted Snack Food
Council.)

AWR 
Newsgroups: rec.food.cooking
From: dadams@cherry10.cray.com (David Adams)
Subject: Re: Alternatives to boiled potatoes ?
Originator: dadams@cherry10
Keywords: potatoes
Organization: Cray Research, Inc.
Date: 13 Aug 92 12:20:03 CDT


acox@maths.tcd.ie (Aoife Cox) writes:
>. I recently acquired a large supply of (new) potatoes
>. My cooking facilities consist of a grill/2 gas rings i.e. no 
>oven/microwave :-(
>. So, I can boil potatoes to my hearts content (and my stomachs dismay!)...
>. What else could I do - apart from, say, mashing or frying the 
>boiled potatoes or perhaps making some kind of potato cakes ??


Stab them with a fork, Wrap them in tinfoil, and cook them on the 
grill outside with the barbecue.  

Put them in the Dutch oven around the roast, chicken, pheasant, rabbit,
or etc.  Cook outside with charcol briquetts.

Slike like french fries and fry in the fry daddy or in a pot over the
flame.  Sprinkle with cayene pepper and salt.

Put them in the crock pot with the stew.  (I love Irish stew
red potatoes, cabbage, onions, and corned beef.)


Slice or dice raw potatoes into stir-fries, casseroles, or hashes.


Many people use them boiled to feed their sourdough cultures.



-- 
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: mlb@CISCO.COM (Marcia Bednarcyk)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 13 Aug 92 18:43:49 GMT

In article <73AIEL5@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
|> Second is turning your oven on and leaving the house.  This is not
|> a very wise move as instead of coming home to the aroma of roast
|> chicken, you could very well come home to a burnt down house.
|> I don't mean to preach but I just don't think it's good advice to
|> give a novice cook.

I have to admit, I don't like leaving the stove on while I'm out of the house,
either...even if it's just to take the garbage out! But there's something that
works very similarly to this...a large crockpot. Just put the chicken in 
the crockpot, and when you come home, it's falling apart. The juices are all
boiling quite happily when it's done, so I have no qualms about the 
temperature.

The only problem is that you really can't do a bread stuffing this way.

------------------------------------------------------------------------------
Marcia Bednarcyk                                        ADDRESS: mlb@cisco.com
"Sweaty Snugglebunnies."
"... the meaning of life is to be happy, try not to hurt people, and hope
you fall in love."
Newsgroups: rec.food.cooking
From: stcmille@copper.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Artichokes : I need a hint
Organization: Indiana University
Date: Wed, 12 Aug 1992 13:54:50 GMT

I've never baked an artichoke - and never had a tough one.

When you steam them be sure to put a little oil in the water - prevents
the green from fading during cooking


-- 
--------------------
=
(former rock star turned grad student)
Steve Miller	 		    stcmille@copper.ucs.indiana.edu
From: julie@ucrmath.ucr.edu (julie martin)
Newsgroups: rec.food.cooking
Subject: Re: ice cream sandwiches
Date: 14 Aug 92 17:00:46 GMT
Organization: University of California, Riverside

In article <1992Aug3.144032.11474@hemlock.cray.com> dadams@cray.com writes:
>In article 22228@wilbur.coyote.trw.com, douglas@wilbur.coyote.trw.com (Mike Douglas) writes:
>|Recently, I saw a recipe for ice cream sandwiches (you know, two
>|sort of soft chocolate cookie-like slabs with vanilla ice cream
>|between them). Unfortunately, I forgot to save the recipe. 
>|
>|Mike Douglas                           douglas@wilbur.coyote.trw.com
>|                                       uunet!wiley!douglas
>
>Take two pieces of graham cracker, put some ice cream in the middle.  
>Eat.
>
>--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com

Vanilla ice-cream between two Rice Krispie bars.  The recipe for
Rice Krispie bars comes on the "     "     cereal box (and usually
on bags of marshmallows).  Make the thinner version, spreading
the bar mixture in a 9x13" pan instead of a 8x8" pan.  Super easy
to make.

These are heavenly, especially in the summer. 
My kids love them.  (Me too!)

--Julie Martin


Newsgroups: rec.food.cooking
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Subject: Re: Pierogies
Organization: Oklahoma State University
Date: Tue, 18 Aug 92 14:50:51 GMT

From article <1398@newsserver.cs.uwindsor.ca>, by hlynka@server.uwindsor.ca (Myron Hlynka):
> 
> I read somewhere that a small Alberta Ukrainian town put up a 
> monument of a giant pyrih (that's the singular of pyrohy). 
> Has anyone else heard of this??
>

Sure your not thinking of Vegrivillie, east of Edmonton which has a
monument of a giant Ukrainian Easter Egg.

Also my Grandma (who is Ukrainian) stuffed the pyrohy with a poppy seed
mixture or a prune in addtion to the potato/cheese mixture.   
Newsgroups: rec.food.cooking,rec.windsurfing
From: veitch@vxcrna.cern.ch (Liz Veitch)
Subject: Re: Windsurfing and Swiss Chocolate
News-Software: VAX/VMS VNEWS 1.41    
Organization: European Organization for Nuclear Research, CERN
Date: Fri, 14 Aug 1992 10:21:00 GMT

In article <16e7u7INN4t4@agate.berkeley.edu>, luigi@paris.CS.Berkeley.EDU (Luigi Semenzato) writes...
>Now I am curious.  A 100-gram bar of Lindt Chocolate costs between
>$.99 (best sale price) and $1.99 (regular price) at Andronico's in
>Berkeley.  (I usually stock up when it's on sale.)  I bet that the
>regular price is competitive with the French/Swiss price, and the 
>sale price beats it.  Postage from Europe to the USA is fairly high,
>probably more than the chocolate itself.  Does this swap have any
>purpose other than developing friendships?  --Luigi


Lindt Chocolate costs about 1.40 - 1.80 SF for 100g in Switzerland
and around 8 FF in France ...  but what was the original question and
where does windsurfing come into it?  The original poster must have
not posted to world ......


Liz
From: cmg1@cbnewsi.cb.att.com (christine.gerveshi)
Newsgroups: rec.food.cooking
Subject: low-fat pastry or muffin recipe wanted
Date: 18 Aug 92 13:38:54 GMT
Organization: AT&T

I've been on a low fat/low cholesterol diet for a year and
life is great - it's been so painless, and the best 
(unintended) result is that I'm now an effortlessly thin 
person even though I seem to eat all the time!

A few high-fat favourites have defeated my attempts at
substitutions to make them low-fat; I'd really appreciate
hearing from anyone who's had success.  In particular,
a basic muffin recipe and pastry recipe would be appreciated.
I know both are possible, since Entenmann's fat-free product
line (which is excellent) includes muffins and pies.

Another old favourite was Crumble topping for fruit - for
example, Apple Crumble uses 8oz flour, 4oz butter and 4oz
sugar ( English recipe).  You put all ingredients in a
food processor and they end up like breadcrumbs - sprinkle
to a depth of about 1 inch over sliced apples (prepared as 
for pie) and bake at 350 for about 45min.  If I substitute
a liquid for the fat, I end up with dough instead of Crumble;
I would be grateful for suggestions!

I tried the milk-for-fat substitutions suggested in cookie
recipies a few feeks ago, they turned out great.

Also, if anyone has tracked down any low-fat cook books
which tackle ways to cook common foods differently, rather
than esoteric foods which preschoolers would reject, I'd
appreciate that too.
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Ice Cream Machines
Keywords: The Great American Ice Cream Machine
Date: 21 Aug 92 15:10:55 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

I'd be interested in the title of the frozen yogurt cookbook.  Thanks.
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Artichokes : microwave?
Organization: Gallaudet University
Date: Fri, 14 Aug 1992 15:37:58 GMT

In article <183064@pyramid.pyramid.com>, mwoo@pyrnova.mis.pyramid.com (Margaret Woo) writes:
> In article <1992Aug12.100551.1@gallua.gallaudet.edu> rlwilliams@gallua.gallaudet.edu writes:
>>In article <1992Aug12.052227.21613@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>>----
>>Ha... this could be a classic demonstration of the inadequacies of 
>>language... trying to explain to someone how to cook and eat an artichoke.
>>You can either boil them or steam them... about 30 - 50 minutes depending 
>>on the size. if a leaf pulls out easily, then it's done.
>>
>>Pull out a leaf, dip it in Mayo (or melted butter) and scrape the lower 1/3 
>>over your bottom teeth. The inside of the leaf against the bottom of your 
>>teeth. What you scrape off is the food.  Go around the artichoke again and 
>>again until the leaves start to get flimsy. Then take them two at a time.
>>When they start to get really small, pull them all of at once, dip them in 
>>mayo and eat the top.
>>
>>Now you're looking at the heart. In the middle is some thistly like 
>>substance. scrape that off with a spoon and throw it away. Now you're left 
>>with an artichoke bottom. Eat with mayo.
>>
>>Hope I haven't missed any steps here...
>>
>>(I never liked stuff artichokes anyway. this method is the TRUE artichoke 
>>lovers way.)
>>
>>rlwilliams@gallua
> 
> You forgot the prep work.  Cut off the bottom of the artichoke so it 
> sits upright by itself and rub with a cut lemon.  Snip of the sharp points
> with kitchen shears and also rub the exposed edges with lemon.  This
> keeps the artichoke from turning black while cooking.  Then, boil, steam
> or zap in the microwave and proceed as above.
> 
> Margaret
===============
I've never done them in the microwave... any hints?

rlwilliams@gallua
Newsgroups: rec.food.cooking
From: dcoder@u.washington.edu
Subject: Re: French toast or  evolution  in the kitchen
Organization: University of Washington
Date: Mon, 17 Aug 1992 20:57:06 GMT

In article <1992Aug17.010729.14164@u.washington.edu>  
twain@milton.u.washington.edu (Barbara Hlavin) writes:
In article <Aug12.155758.15561@yuma.ACNS.ColoState.EDU>  
peterson@CS.ColoState.EDU (james peterson) writes:

[parts deleted]

And so it was we called it in our family, where we ate it perhaps once 
a month.  (It was then a way to use up the stale heel of a loaf of bread, 
thriftily feeding three people with a few slices of bread, a cup of milk, 
a sprinkle of sugar and a bit of butter.  Now, of course, it's much more 
elaborate, what with adding a dash of expensive liqueur, fresh-grated 
orange peel, or whatever.  But believe me, it started out as a Depression 
meal.) 

...

I also remember some details about the New Orleans version, _pain perdu_, as a  
thrifty way of using left-over bread. Bread pudding may also have similar  
origins. But like the gussied-up versions of French toast, the current versions  
of bread pudding are not ways of saving money (or calories, for that matter);  
sure are good, though.

Dave Coder
From: MWORKMAN@vm.cc.purdue.edu
Newsgroups: rec.food.cooking
Subject: Cherry turnovers
Date: 21 Aug 92 16:12:07 GMT
Article-I.D.: vm.1684A9D87.MWORKMAN
Organization: Purdue University

I love those cherry turnovers that they have at Arby's.  I haven't been able to
 find a recipe for them.  Anyone have one?
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Date: 13 Aug 92 17:20:48 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <BsxHE3.C17@acsu.buffalo.edu> riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:
  ...
		
>On the other hand, maybe unmoderated is the way to go, though
>I'm not sure the rec.food.veg folks would be happy about that.

   Actually, I not only think that it probably should be
   unmoderated, but am not sure that r.f.c. and r.f.r. are
   *both* needed.  Seems like r.f.c is kind of a superset
   of r.f.r.

   So far as whether or not rec.food.veg. folks are happy,
   I, for one, could care less.  They're not happy people,
   anyway.  They should eat more head cheese.  (No, no
   smiley faces - flame away.  I ignore flames from fanatics,
   of whatever persuasion).

John

--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  "If Longstreet didn't blow it, and Lee didn't blow it, and given
    that Meade was incompetent, why the hell did we lose Gettysburg?"
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Chemists in the kitchen, was:Re: Let's all give a round of applause to...
Organization: NASA Dryden, Edwards, Cal.
	<VSUMMERS.92Aug21082517@polaris.cv.nrao.edu>
	<1992Aug21.201929.24647@aplcen.apl.jhu.edu>
Date: Sat, 22 Aug 1992 16:20:48 GMT

On 21 Aug 92 20:19:29 GMT, jern@visual1.jhuapl.edu (Bob Jernigan) said:

Bob> I'm no chemist but most of what I know about how to cook 
Bob> I learned in chemistry.

Physical metallurgy is the key to candymaking.  Or vice versa,
depending if one cooks before one studies engineering.

I wonder if there's a male thing here?  I was cooking and making candy
long before I studied chemistry (in high school) and metallurgy (in
college).

--
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

Newsgroups: rec.food.cooking