HDTenEightyP/NetNews huggingface dataset:
From: patth@panix.com (Patt Bromberger)
Newsgroups: rec.food.cooking
Subject: Re: Meal for 25 Skiers?
Date: 11 Jan 93 14:12:57 GMT
Organization: Panix Public Access Internet & Unix, NYC

In article <C0I1pq.Epv@plato.ds.boeing.com> mattb@plato.boeing.com (Matt Baney) writes:
>I am organizing a 4 day ski trip where we are doing
>our own cooking.  We will be making 3 dinners, and I
>have decided on 2 of them already, but I am looking 
>for some help on the third dinner??  

	A favorite at our ski house was
	sausages, peppers, and onions served
	over white rice
	with lots of crusty French or Italian bread
	and white or red wine!

>We are restricted to what cooking utensils are 
>available in your "normal" ski condo?  I am trying to
>keep the cost around $4.00 per person, and come up
>with a menu that won't take any longer than two hours
>to put together.

	Well, almost every ski house I've been in has
	had a fry pan so fry up the sausages, peppers and
	onions.
	Or you can broil the sausages while you're frying
	the onions and peppers if you're in a hurry.
	Get a big aluminum foil roasting pan from the supermarket
	and figure out how many portions of rice you're going to
	serve and make three or four extra portions (someone always
	shows up with a guest or two); make the rice in this pan
	and shove it in the oven.
	When the rice is cooked, add the peppers, onions and
	sausages on top of the rice and cover with foil to keep
	it nice and warm, put the long baguettes of bread in the
	oven to warm and hope everyone comes home on time for din-din!

>Any ideas/suggestions/past experience would be 
>greatly appreciated??

	Get a couple of tubes of that Pillsbury chocolate
	chip cookie dough and make giant chocolate chip cookies
	for after dinner with coffee, tea and hot mulled wine
	or cider.
 
>thanks

	Bon apetit!

	Let us know what the other two dinner selections are :-)

-- 
Patricia Ann Bromberger                            patth@panix.com
I shall go out in my slippers in the rain. And pick flowers in 
other people's gardens And learn to spit. -- "Warning" by Jenny Joseph
From: dmarer@td2cad.intel.com (Dennis Marer)
Newsgroups: rec.food.cooking
Subject: Sourdough suggestions?
Date: 13 Jan 93 00:07:25 GMT
Organization: Intel Corporation, Santa Clara, CA USA

Howdy!

	Just checking to see if anyone has any suggestions on making a good
sourdough bread.  I have an O.K. recipe, but I'm always looking for new
ideas.  Also, I've been "feeding" my starter grade B honey just to see if
it turns out any different than sugar fed starter.  Any other suggestions?

				Dennis
				dmarer@td2cad.intel.com
Newsgroups: rec.food.cooking
From: davisk@sable.rtp.dg.com (Karen Davis)
Subject: Re: REQUEST: Apple Butter
Date: Tue, 12 Jan 93 22:52:21 GMT
Organization: Data General Corporation, Research Triangle Park, NC
Followup-To: rec.food.cooking

Here's the recipe I use for Apple Butter. 


			APPLE BUTTER
			
		
Ingredients:

1 peck (11 pounds) of red apples (I prefer Rome and Courtland)
1 pint cider vinegar
1 pint apple cider
2.5 cups white sugar
3 cups brown sugar
1 tablespoon ground cinnamon
2 cinnamon sticks
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground black pepper
1/2 vanilla bean
1 teaspoon salt (optional)
juice of 2 lemons (3 - 4 tablespoons)
1 teaspoon five-spice powder (optional)

Directions:

Remove stems from apples and quarter them. Cook in a large stock pot 
with the vinegar and apple cider until the apples are very mushy. Push
through strainer or foley mill (available in most kitchen stores) to
remove seeds and skin. Return pulp to the pan and stir in the sugar,
brown sugar, cinnamon, cinnamon sticks, ground cloves, allspice, pepper,
vanilla bean, (salt), lemon juice, and five-spice powder.

Bring to a boil over moderate heat as you stir frequently. Turn the
heat down to low and continue to stir frequently as the mixture
thickens, about 1 hour.

To determine if the apple butter is done, lift some with a spoon and
pour back into the pan. When the last few drops come together into a
sheet, the apple butter is ready. The right texture can also be
determined by pouring some of the hot apple butter on a plate. If 
liquid begins to seep around the edges as it cools, it means the apple
butter must be cooked longer. 

When the apple butter is finished, remove the vanilla bean and the
cinnamon sticks. Can in sterilized canning jars according to
manufacturers directions. 

Recipe says that the yield is 8 to 9 cups of apple butter. When I've
made this in the past, it has made 14 12 oz. jars. 


-- 

Karen M. Davis     			davisk@dg-rtp.dg.com


Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: REQ:high fiber/low fat bran muffins?
Organization: Gallaudet University
Date: Tue, 12 Jan 1993 14:32:32 GMT

Hi,
	I'd like to decrease the amount of fat in my diet and increase the 
amount of fiber (wouldn't we all?). One think I like are Bran Muffins but 
many of the kind you see have high fiber but also plenty of fat in them as 
well. I read somewhere that you can substitute applesauce for fat in some 
recipies.  
	I wonder if anyone has a high fiber/low fat recipie for bran 
muffins. I would appreciate it.

skip
rlwilliams@gallua.bitnet
Newsgroups: rec.food.cooking
From: valas@sdc.com (Chris Valas)
Subject: Mixers -- Kenwood vs. KitchenAid ??
Organization: Systems Development Corporation
Date: Mon, 11 Jan 1993 21:51:40 GMT

I was recently in a Williams-Sonoma store in Chicago.  One of the
salespeople was touting the Kenwood brand of mixer as preferable to
the KitchenAid since the motor has about twice the power (~ 600 W) and
a built-in cooling fan, so it will last longer and does not have to be
cooled as often during use.

Does anyone have a Kenwood they can vouch for?  Does anyone have a
Kenwood they hate?  The prices are close, so that's not a major issue
for me, but I'm wondering about all the other concerns such as ease of
use, longevity, etc.

Thanks,

Chris							valas@sdc.com


Newsgroups: rec.food.cooking
From: brighid@bass.lkw.com (Brighid)
Subject: Re: COOKBOOK:Caio Italia!
Organization: Lakewood Corporation
Date: Mon, 11 Jan 1993 21:43:30 GMT


Caio Italia is produced by NH public television - WEVO. Her show is
shown twice a week here. I like to watch her cook though many of
her dishes are too time consuming for me to make. I also like her
explanations of how a given dish varies by region, or how it
originated, or how it figures in a holiday, etc.

I'm glad you like the book!

Brighid Wood
brighid@bass.lkw.com
Newsgroups: rec.food.cooking
From: alekz@welchgate.welch.jhu.edu (Alekz Vermont)
Subject: Re: Borsht?
Organization: Johns Hopkins Univ. Welch Medical Library
Date: Tue, 5 Jan 1993 15:10:21 GMT

In article <1993Jan5.025621.11214@dsuvax.dsu.edu> dbreiden@dsuvax.dsu.edu (Danny Breidenbach) writes:
>
>I'd prefer one that can be easily scaled down to around a quart or so and
>doesn't use beef or pork stock.
>
>Any suggestions?
>
>--Danny

i just made this for the first time last week, using a recipe that i got
from my head...  it turned out very authentic though....  you may use
chicken and/or vegetable stock (although i used a chicken/beef combination)
this is for a large quantity (i don't know how to cook small
amounts)...just reduce! reduce!  **i also cheated and used jarred beets
out of laziness, but since the only ingredients were beets and water (no
added salt or preservatives--amazing!) i didn't feel any guilt.

2 16oz jars canned beets  (use that beet water too)
~5 cloves of garlic
1 large red onion
1/4 head purple cabbage (shredded)
1/4 head green cabbage (shredded)
2 large potatoes (opt.)
1 16 0z can white kidney beans (opt.)
4 cans (or equilavent) stock (any type)
5 stalks celery (chopped)
4 carrots (chopped)
3 tblespoons vinegar (should use red wine vinegar or apple cider vin)
2 tblespoons chopped dill (*fresh* makes the difference)

chop(shred) beets (into thin strips) and throw into pot (add the water if
you used jarred)/(or add water ~1 1/2 cups) and simmer with garlic amount
of your choice for a *few* minutes.  add chopped vegies (onion, cabbages,
celery, carrots, potatoes) cover with stock and cook for around an hour. 
add beans, vinegar, and dill (plus black pepper to season) and cook
another 1/2 hour....

one of the easiest (and tastiest) soups i've ever made.  serve hot or
cold.  big glob of sour cream optional.  (i like mine with tahini >}:-\.

alekz
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: crock pot recommendations
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Tue, 12 Jan 1993 16:36:08 GMT

The two things that I regret about the slow cooker I have been using now for
about 10 yrs is that it isn't a removable core and that it is much, much,
much too small - I would rather have a 5 quart or larger...
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Tinned Copper Cookware: Summary of Responses
Date: 6 Jan 1993 21:50:43 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1993Jan6.015333.20534@schunix.uucp> rwyble@schunix.uucp (Richard J. Wyble) writes:
>
>The stainless lining defeats the purpose of using the copper in that
>it reduces the coeffecient of heat. If one is going to use stainless
>linings, don't bother with the expense of the copper pan.
>

Well, this isn't entirely true.  While the temperature responsiveness
of copper may be partly lost (that is, the pan may hold heat longer after
you turn of the flame, though I am not sure), this is not the 
only benefit of copper. The main benefit is the even temperature distribution,
avoiding hot spots directly over the flames.  This is not lost with
stainless lining; the copper distributes the heat, which then "soaks through"
the stainless.



Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Re: bread machine-low cal recipe
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Tue, 12 Jan 1993 22:51:11 GMT

In article <fred-mckenzie-110193165454@k4dii.ksc.nasa.gov>, fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
> 
> I tried DAK's diet cola bread, except using the non-diet Pepsi I had on
> hand. It was a beautiful loaf, but extremely "chewey". I don't think 
> I'll try it again.
> 

I tried the diet soda bread, using diet cream soda.  I couldn't believe
how well it turned out.  Just 10 oz of diet soda, 3 cups of bread flour,
and a package of dry yeast. And 1/2 t salt.  It was chewey and reminded me
of french bread.  But it was light and had a fairly good flavor,
considering.  I found some horrible Schwepps Diet Raspberry Ginger Ale in
the back of the pantry that I'm going to try next.
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
From: kwilson@gluttony.reed.edu (Kimberly Anne Wilson)
Newsgroups: rec.food.cooking
Subject: Slow Cooker Recipes
Date: 5 Jan 93 03:59:34 GMT
Article-I.D.: reed.1993Jan5.035934.21847
Organization: Reed College, Portland, OR


I just recently purchased an electric slow cooker (crock pot) and
am interested in any chili, soup, or bean-type recipes!!!

Kim Wilson
kwilson@reed.edu
From: esm@Auspex.COM (Ed Santiago)
Newsgroups: rec.food.cooking
Subject: Re: Banana Review
Date: 8 Jan 93 01:46:43 GMT
Organization: Auspex Systems, Santa Clara

Nancy P. Milligan <npm@dale.cts.com> writes:
>[manzanos are] very small and slender, only about 3 inches long.
where did you get them?  I've never had a "slender" manzano; they
tend to be quite chubby, actually.  But I'd still like to know
where they can be found in this country.  I love manzanos!

>                                                     They can be
>bitter unless they're dead-ripe; the skin should be very blotchy
>brown. 
"bitter" isn't quite it... but there doesn't seem to be a word in 
English to describe the effect.  It's kind of an effect that makes 
you want to scrunch up your mouth all up.  "Amarran", in spanish.

You should try nin~os sometime.  They're small, like manzanos, but 
the taste is quite different.
-- 
Ed Santiago, Software Type				esm@Auspex.com
Auspex Systems, Inc.    Santa Clara, CA, USA
Xref: sparky rec.food.cooking:24533 soc.culture.indian:43147
From: masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali)
Newsgroups: rec.food.cooking,soc.culture.indian
Subject: What is the Indian name of Poppy seed?
Date: 7 Jan 93 06:58:09 GMT
Organization: Dept. of Comp. Sci. and Comm. Eng., Kyushu Univ., Fukuoka, Japan
X-Bytes: 629

Dear Netlanders,

I know that Poppy seeds are seeds used for making Opium and
grow in (mostly) south American countries. But is there any
local name of Poppy seed in Indian languages, say Bangla or
Hindi?


Thanks in advance,

Masroor
--
     ----------------------------------------------------- 
      Nobody is never too busy to tell you how busy he is.
     _____________________________________________________

     masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali)
     Department of Computer Science and Communication Engineering
     Faculty of Engineering, Kyushu University
     Fukuoka, 812 JAPAN

    
        
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Defrosted Pork
Organization: Lockheed Missiles and Space Co.
Date: Tue, 12 Jan 93 15:39:18 GMT

In article <93011.53614.NE0152@LMSC5.IS.LMSC.LOCKHEED.COM> NE0152@LMSC5.IS.LMSC.LOCKHEED.COM writes:
>------------------------- Original Article -------------------------
>Path: butch!kronos.arc.nasa.gov!ames!sun-barr!cs.utexas.edu!rutgers!njitgw.njit.
>From: sjo2693@tesla.njit.edu
>Newsgroups: rec.food.cooking
>Subject: Defrosted Pork
>Message-ID: <1993Jan8.191815.1@tesla.njit.edu>
>Date: 9 Jan 93 00:18:15 GMT
>Sender: news@njit.edu
>Organization: New Jersey Institute of Technology
>Lines: 3
>Nntp-Posting-Host: tesla
>
>A good friend raised a pig for us.Well,it got butchered and we froze
>most of it...inadvertently the tongue,heart and the liver was mistakenly
>defrosted....I don't want to throw them away...what can I do??????
>
>
 
my dad was an inspector for the USDA and a former meat butcher - he said 
that once frozen meat was defrosted, to partially cook the meat (heat 
thouroughly), then refreeze - it should be OK


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: sara@austin.ibm.com ()
Subject: Re: WANTED: Vegetable soup recipes
Originator: sara@drwho.austin.ibm.com
Date: Tue, 5 Jan 1993 15:00:03 GMT
Distribution: na
Reply-To: sara@austin.ibm.com
Organization: IBM Austin


Lentil Soup
===========
1 onion, chopped
2 carrots, chopped
oil, not virgin olive
herbs: bay leaf, basil, marjoram, rosemary
spices: cumin,tumeric,coriander,ginger,garlic powder,chili powder
1 cup lentils
can tomatoes, (lb?  14 oz?  I forget)
3 cups water
1 tsp. salt
grated Swiss cheese (optional)

In soup pot, saute onion and carrots til onions soft.
Add herbs, approximately 1/4 tsp. each of basil, marjoram,
and rosemary.  (ok without marjoram and basil)  Stir about
2 minutes to soften herbs.  Add lentils and stir about
2 minutes more.  Add water, tomatoes, salt and spices.
Add the spices in the order given, adjusting quantities
by smell.  Use LOTS of cumin.  After all added, you can go
back and adjust seasonings.  Cover and simmer til done,
maybe 45 minutes.  You can sprinkle the cheese on top
of each bowl, unless you want strictly vegan food.

Very easy, yummy, and relatively good for you.  It serves
about 5 people.  My kids don't eat it, though.  :-(
-- 
Sara Blatt
internal:	sara@drwho.austin.ibm.com
external:	sara@netmail.austin.ibm.com
My opinions are my own, not necessarily IBM's!
From: srajag@paul.rutgers.edu (Subhashini Rajagopalan)
Newsgroups: rec.food.cooking
Subject: Re: refried beans (again)
Date: 12 Jan 93 19:22:11 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

lvisco@carson.u.washington.edu (Lydia Visco) writes:


>Can refried beans be frozen?  I can never finish a can of the stuff before
>it goes bad.

Have you ever tried freezing it? Why should there be any problem
freezing it? 

Anyway, how about an alternative to canned refried beans!
I make this for filling tacos and burritos.
This has no meat and it has low/no fat.

Soak black beans overnight and cook till soft.
Mash them.
Chop onions and saute in little bit of oil along with garlic paste.
Add chopped jalapenos.
Add cumin powder and salt to taste. If you like add the juice of
the canned jalapenos for a slightly sour taste.
Mix and cook everything till it becomes dry.
Since there is less oil, you might want to stir it often to avoid
burning the beans.
Final touch, add chopped cilantro and serve with tacos, chips 
or whatever.
 
This recipe uses very less oil (only for sauteing onions) and you
may(?) find it hot. I usually add a little cayenne pepper too if 
the salsa to go with it is not too hot.

Well, that's it.Enjoy!

Subhashini.
srajag@paul.rutgers.edu
  
Newsgroups: rec.food.cooking,soc.culture.indian
From: masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali)
Subject: Re: What is the Indian name of Poppy seed?
    <C0Hs8r.94q@usenet.ucs.indiana.edu>
Organization: Dept. of Comp. Sci. and Comm. Eng., Kyushu Univ., Fukuoka, Japan
Date: Thu, 7 Jan 1993 23:56:58 GMT
X-Bytes: 692

In addition to the postings found here, I have received twelve
mails from the kind netters. My sincerest thanks to all of them.

The summary of the mails,

Poppy seed is called ---
	Posto Dana				: Bangla
	Afu 					: Marathi
	Khuskhus, Khaskhas, Cuscus, Kuskus 	: Hindi 


Happy cooking,

Masroor

--
     ----------------------------------------------------- 
      Nobody is never too busy to tell you how busy he is.
     _____________________________________________________

     masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali)
     Department of Computer Science and Communication Engineering
     Faculty of Engineering, Kyushu University
     Fukuoka, 812 JAPAN

    
        
Newsgroups: rec.food.cooking
From: riggsby@utkvx2.utk.edu (STUART)
Subject: Re: onions
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Tennessee Computing Center
Date: Tue, 12 Jan 1993 14:03:00 GMT

In article <1993Jan12.132532.20327@vlin1.vsla.edu>, bchamber@vlin1.vsla.edu (Bill Chamberlain) writes...
>The 1/4ering of the onion works to a certain extent, but in
>many cases I find that the parts come apart in the cooking and
>I am no better off.  Even if they don't, the juice, or whatever
>it is, can still effect me.  Leeks are as bad as, or worse than
>onions.  The problem is that people like me need something that
>will enhance a recipe similar to the way an onion does, but
>witout its allergic effect.  Many other additives have
>alternates, but so far not onions.

You might try asafoedita, which you can get where Indian foods are sold.  It is
also called hing.  It could substitute for onion in some cooked dishes.  Start
with a *very* small amount.


Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Hershey Bar
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 18:40:14 GMT

In article <34830@rnd.GBA.NYU.EDU> sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>In article <726242904.AA00000@therose.pdx.com> Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce) writes:
>>Alan - a Hershey Bar is a chocolate bar, usually made from milk chocolate.
>

'Hershey" is a brand name - Nestle's, Giradeli, etc also make chocolate bars

>And, entertainingly, is made by the Hershey Company, 1 Hershey Way,
>Hershey, PA.
>

and they have street lights that are made in the shape of Hershey kisses -
every other one is a wrapped or unwrapped Hershey kiss  .... B-)

>OK, so I'm easily amused.
>

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Hershey Bar
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 19:10:12 GMT

In article <1iepteINNfjr@sdl.Warren.MENTORG.COM> garyg@warren.mentorg.com writes:
>	Even better, for those chocaholics, is the Hersey factory exhibition,
>	outside of Hersey Park, in PA.  This is a free ride with the constant
>	smells of cocoa and chocolate, ending at a Hersey store.  My kids
>	liked this ride better than Hersey Park.  You can park for free if
>	you tell the attendants that you are going to the store.  If you are
>	passing by Hersey, PA., this is a quick and fruitful diversion.
>
>	Gary
>
 and also, check out the Hershey hotel on top of the hill - its a 
 magnificent structure, beautiful landscaping and a view of the
 valley below it

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: tipset@stkitts.NoSubdomain.NoDomain (Scott Temple)
Subject: Re: Garlic Storage/Use
Organization: Bellcore, Livingston, NJ
Date: Wed, 6 Jan 93 15:15:07 GMT

In article <1993Jan5.173352.46132@kuhub.cc.ukans.edu>, richard@kuhub.cc.ukans.edu writes:
|> In article <1icbroINNpc7@cronkite.Central.Sun.COM>, pstryjew@colsun.Central.Sun.COM (Pete Stryjewski) writes:
|> 
|> > Currently I peel the outer onion like skin off the clove (usually by cutting the
|> > clove in half) and use a "self cleaning" garlic press to "mince" the garlic.
|> 
|> If you smash the garlic cloves with the broad side of a knife blade, the skin
|> will fall right off.  A Chinese friend taught me to do it this way.  Works
|> best with a large Chinese chopping knife.  Wham!
|> 
|> You can separate the cloves first by striking the head of garlic soundly on top
|> with the heel of your hand.  If it's done properly, the cloves will just fall
|> apart.
|> 
|> Relieves all sorts of pent-up agression, this cooking with garlic...
|> -- 
|> 					--- Richard
|> 
|> ===============================================================================
|> |  Richard M. Kershenbaum          Bitnet:   richard@ukanvax                  | 
|> |  Manager, Technical Services     Internet: richard@kuhub.cc.ukans.edu       |
|> |  The University of Kansas        Fax:      (913)864-0485		      |
|> |  Computer Center                 Phone:    (913)864-0445                    |
|> |  Lawrence, Kansas 66045                                                     |
|> ===============================================================================

Another good trick if you use garlic a lot.  Buy four or five heads.  Clean
all the cloves (a real pain, but you do it all at once and get it over with).
Then process all the cloves in a food processor.   Add a little olive oil.
Store in a jar in your refrig.  You have fresh garlic when you need it with
no fuss...

Scott Temple
tipset@cc.bellcore.com