HDTenEightyP/NetNews huggingface dataset:
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Subject: Re: RECIPE: Couscous
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University
Date: Mon, 16 Nov 1992 15:17:54 GMT

In article <1992Nov16.141926.15627@maths.tcd.ie> darragh@maths.tcd.ie (Darragh J. Delany) writes:
>strnlght@netcom.com (David Sternlight) writes:
>>By the way, couscous grains are pre-cooked--at least the various brands
>>sold in the U.S. and imported from France (Al Badia is a nice one) are.
>
>As I understand it couscous originated with the roman who wanted to 
>preserve their grain crop and hit upon the idea of pre-cooking the grain
>so that it could be stored and distributed around the empire. 
>
>Darragh.
>-- 
>Dj.
>
>ESS students don't have plans, silly 


Until about 20 years ago, couscous was _not_ precooked. This is a
recent invention of French manufacturers. When I was growing up in
Algiers, you _had_ to steam the grain in the top of a couscoussier for
about 1 hour, fluffing it with a fork every 15 minutes or so. Even
today, when raw couscous seems to have disappeared, you do get a nicer
result if you steam the grain for about 15 min after letting it swell
in cold water first. Sprinkle it with olive oil or butter as it steams
to prevent clumping.

Pierre


Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: REQUEST: Thick Spaghetti Sauce
Organization: University of Colorado, Boulder
Distribution: usa
Date: Fri, 20 Nov 1992 17:13:40 GMT

In article <1992Nov19.140317.1@vax.sonoma.edu>, abel@vax.sonoma.edu writes:
> In article <32617@alfred.Teknowledge.COM>, vjohnson@Teknowledge.COM (Vicky Johnson) writes:
>> 
>> Can anyone help me with a thick, tasty spaghetti sauce.
>> I'm so tired of ending up with a plate full of water and
>> sauce.  Looking for one that sticks to the noodles
>> 
> I have this problem when using fresh or canned tomatoes.  My usual 
> problem with thickening the sauce (by just cooking away the water) 
> when I make it from canned whole, chunks or sauce, is that the salt 
> gets concentrated and it's way too salty.  My solution is to use 
> canned tomato puree.  Your mileage may vary, but the stores around 
> here keep the puree in a different area than the sauce.  The puree 
> seems about twice as thick as the sauce.

I usually use canned whole tomatoes, and add a bit of arrowroot powder
to thicken the sauce about 15 minutes before I'm ready to serve it.  I
don't usually measure, but I'd guess I use about 1 Tablespoon of arrowroot
to 2 large cans of tomatoes.  I always use the liquid from one can, but
drain the other one before pureeing the tomatoes.  I also prefer the
Progresso brand, for some unidentifiable reason.  Sometimes, in a sneaky
attempt to add vegetable matter to my husband & daughter's diet, I'll
puree up a medium sized zucchini or yellow squash with the tomatoes.  They
never notice!  (Shh, don't tell them!)  

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Recipes for Hypoglycaemics 
Reply-To: jazzie@cix.compulink.co.uk
Date: Mon, 16 Nov 1992 21:40:00 +0000

 
shorty@woodowl.UUCP asked for recipes for hypoglycaemics, with no
sugar. 

I suggest you contact your local branch of the Diabetic Association
(didn't catch where you live, sorry, but there should be some
Diabetic Assn of whatever brand somewhere near you)

You should also get some diabetic cookbooks.

OK..OK... so you are gonna say "I didn't say *DIABETIC*!!"  Doesn't
matter, it is the same diet.  I've got several diabetic cookbooks
that I acquired when I used to live in the States, my favourite being 
the American Diabetes Association/American Dietetic Association
Family Cookbook.  It is excellent, and should be found at any
American major bookstore (Waldenbook, etc.)

Best luck in your pursuit!

Jazzie
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE
Date: 19 Nov 92 12:32:25 GMT
Organization: Taronga Park BBS

In article <1992Nov18.233739.11015@amc.com>, reb@amc.com (Bob Brunjes) writes:
> In article <5A4L1HB@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
> >In article <334L4A9@taronga.com>, peter@taronga.com (Peter da Silva) writes:
> >> In article <1992Nov12.112602.6783@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
> >> >Marmite is for stoats, Vegemite is for weasels.
> >> 
> >> How do you tell a stoat from a weasel?
> >
> >It's stoatally obvious -- they're weasely distinguishable.
> 
> I will never, ever, _ever again_ harbor the _slightest_ remorse for
> being silly on this newsgroup.  Stephanie, this is unforgiveable (snicker).

I was hoping to ferret out a response.  I mean, really.  Otter things
have happened.

-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Advice on cookware/kitchen items
Date: 20 Nov 1992 21:40:09 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: mudbalt.caltech.edu

Hi everyone!

I`m sure this is a FAQ, but as usual, I wasn't reading the articles at the
time and now I can use the information!

I will soonn be in the enviable position of being able to re-do my kitchen,
in terms of such things as new cookware, appliances,, new dishes, etc.
I am really looking forward to giving all of my old mis-matched stuff to
Goodwill or some other charity and finally getting some GOOD stuff!

OK, cookware.  I'm interested in non-stick.  I hear a lot about Calphalon.
Is it non-stick?  Any other top-rated brands?  How  about bakeware?
What is the good stuff?

Guess I'll have to break down and get a kitchen aid mixer! (:-))

I really like the dishes they have at Crate & Barrel,, a chain store.
What  should I be looking for in terms of  quality, price,, etc.? 

I guess what I  would like help with the most is the cookware question.
I want the stuff I buy to last for a looong time!  (and I want it to go
together, too!)  Thanks for the advice!

--Michelle Berteig

mberteig@cco.caltech.edu
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: Grape Nuts FURTHER defined - READ THE ORIGINAL!!
Date: 19 Nov 92 12:16:29 GMT
Organization: Taronga Park BBS

In article <Bxx96B.B4x@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
> This is undoubtedly one of the most interesting and important posts of
> the year.  

A while back, someone posted a recipe for Grape Nuts.  I thought I
had a recipe in a cookbook somewhere, but couldn't find one.
However, I think it'd be fitting if the recipe were posted again.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Ginseng Tea
Date: 19 Nov 92 16:53:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

TO: mariou@astro.astro.ufl.edu (STG colleague)
    Newsgroups: rec.food.cooking
    Subject: Ginseng Tea

SC<Someone brought me a box of the above from Seoul.
SC<I find it to taste strange.  Does one acquire a test
SC<for this herb tea?  Can anyone give me some information
SC<i.e. whether it does one any good etc.  Thanks

Notice any change in your sex life?

               Bar.
---
 . 1st 1.01 #300 . You're only young once.  You're immature forever.
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Maple Sugar Candy, and How Do I Unmold Candies??  Expertise Sought.
Date: 23 Nov 1992 15:41:33 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu


I posted a while ago asking for a recipe for maple sugar candy.  I found one,
modified it slightly, and the results are incredible (creamy, crumbly, melt
in your mouth, and very maple).  That's the good news.  Here's how to make it:

Bring 2 cups of maple syrup to a boil over low heat and let it boil until the
temperature reaches 233 Fahrenheit on a candy thermometer.  Do not stir.  
Remove from heat and let cool without stirring until the temperature is 110 F.
Begin beating until it is fluffy, light brown, and more or less cool.  Add a
teaspoon of good-quality vanilla if you like a slightly richer flavor.  Then
beat in 3 tablespoons *softened*, unsalted butter.  Mold into patties,
use a pastry bag to make rosettes/stars, or press into candy molds.  Makes
about a pound.

Now here's the catch.  I put some of the mixture into a candy mold (the clear
plastic kind) and I cannot get them out!  I've tried the whack-on-the-table
method and the freeze-then-whack-on-the-table method.  No luck so far.

Fortunately, having only one candy mold, I used the pastry bag to make maple
stars with most of the mixture; air-dried them on waxed paper for about an
hour or so, then wrapped them airtight.  They look very pretty, and the taste
and texture are amazing (though you've got to be a maple fan).

			. . .Alexandra



Newsgroups: rec.food.cooking
From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: Good Old Eggs?
Organization: Indiana University
Date: Fri, 20 Nov 1992 02:39:10 GMT

In article <fred-mckenzie-191192171434@k4dii.ksc.nasa.gov> fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
>Those of you who are into serious cooking, may not understand my problem. 
>I sometimes need an egg for the bread recipe for my bread machine. 
>However, to get one egg, you usually have to buy a dozen.

Ah, there's the rub! Well, you really don't need to buy eggs at all. Just
get egg replacer, which is a powder that keeps for a long time. It mixes
with water and does the same thing that eggs do. There are other products
out there, too, and I forget the names, but I like egg replacer because
it keeps forever. And we buy "milk" now which is also powder and keeps forever.
It's called "Better than Milk" and it's tofu milk, not soymilk which tastes
terrible.

You should try these two things and not ever worry again!!

Jean


>
>I have used eggs that were 3 or 4 months old before, and not had any
>trouble with them stinking or exploding!  However, I start to worry about
>them when they get to be about 6 months old.  Most of the eggs are
>eventually thrown out.
>
>Can someone give me an idea about how long eggs can be kept?  I keep them
>in the refrigerator, set to about 35 degrees F.  Am I taking a chance by
>using such old eggs, or am I throwing out perfectly good eggs at the 6
>months point?
>
>fred-mckenzie@ksc.nasa.gov


-- 
	"It is my view that the  vegetarian manner  of living by its 
	purely physical effect on the  human temperament  would most 
	beneficially influence the lot of mankind." - Albert Einstein
	++++++++++++++++jereese@silver.ucs.indiana.edu+++++++++++++++
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: MARMITE and VEGIMITE: Secrets Revealed
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 19 Nov 1992 17:24:46 GMT

On Thu, 19 Nov 1992 12:29:44 GMT, arielle@taronga.com (Stephanie da Silva) said:

SdS> In article <1eeedgINN8kn@sunaus.Aus.Sun.COM>, lauretta@Aus.Sun.COM (Lauretta Adcock) writes:
> Marmite is very similar to Vegemite (and another product called
> Promite), unless you grew up on the stuff you will never enjoy Vegemite
> on toast or even better Vegemite on fresh bread with heaps of butter.

SdS> Not necessarily.  I was introduced to Vegemite as an adult and I
SdS> like it.  It's one of those things (like poi) where everyone goes
SdS> "You'll hate it!"  Except with Vegemite it's, "If you're an American,
SdS> you'll hate it!"  (I happen to like poi, too).

I too was introduced to Vegemite as an adult and I too like it.

They had little individual-serving tubs of it on the table for
breakfast in most of the hotels that we stayed at during our trip to
Oz in '90--'91 and I quickly discovered that I really liked it on my
toast.  I don't remember seeing these in '83, the first time we were
in Oz.  I bought a big jar at Sydney Airport and have bought
subsequent jars from GB Ratto.  I use it quite regularly.  I've
even put it in meatloaf, like the recipe in the jar suggests.

Interestingly enough, they also had some Vegemite-like spread
(maybe Marmite) at our hotel in Scheveningen, Netherlands, at
the breakfast buffet when we were there in '90.  I hadn't seen
this at European breakfast buffets before, but I did try it and
liked it on buttered rolls.

I should point out that I'm very fond of salty things rather than
sweet things and this may be a factor in my liking Vegemite and
Marmite.  I have been known to use Bovril as a sandwich spread,
in a thin layer with roast beef.

--
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
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.food.cooking
Subject: Re: Request: Candied Yams How-to
From: jf@pacnet.wesleyan.edu (JOHN FINN)
Date: Mon, 23 Nov 1992 17:11:21 GMT
 <jf.37@pacnet.wesleyan.edu> <2B0D52D8.11754@news.service.uci.edu>
Organization: Wesleyan University, Middletown, CT USA

In article <2B0D52D8.11754@news.service.uci.edu> rjarecki@balboa.eng.uci.edu (Robert Jarecki) writes:

>In article <jf.37@pacnet.wesleyan.edu> jf@pacnet.wesleyan.edu (JOHN FINN) writes:
>>
>>I"ll take your word for it! [the alternative--having actually to try them--
>>is unthinkable! :-)]  
>>
>It is unfortunate that you have given up your evident previous habit of
>trying new things.  Since you have apparently tried things like learning
>English and how to read and write which were at one time new to you,
>it would seem you have lost the habit of curiosity.  Such an asset in a
>University environment!

Yup! I have no desire to eat foods that do not appeal to my other senses. 
Hence I've lost my curiosity at large?  

>>To my (admittedly offbeat) way of thinking, yams are like okra in that both 
>>are disgusting in their tubularity and, presumably, taste. On the other 
>>hands, yams don't have hair on them, like okra.
>>
>Do you only eat sperical and cubic food?  Are carrots, potatoes (which are
>shaped much as are yams), string beans, bananas, and all other foods of
>a cylindrical shape strictly excluded from you diet because of their 
>digusting tubularity?

Now there's a thought :-)!

>>By the way, is it true that okra is good for reducing high blood pressure?
>>
>>Still looking for a candied yam recipe....
>>
>>John E. Finn
>>Wesleyan University
>>
>>"Ever notice that yam is spam with the `sp' and with a `y'"?
>Is this more especially significant than:
>                        clam
>                        ham
>                        ram
>                        ???????????????

>Bob


Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j. a. fielden)
Subject: Re: Grape Nuts Defined 
Organization: University of Colorado, Boulder
Date: Wed, 18 Nov 1992 20:09:37 GMT

In article <1992Nov18.152409.8300@speedy.aero.org> nadel@attatash.aero.org (Miriam Nadel) writes:
>
>One of the classic uses of grape nuts is that odd New England dessert called
>grape nut pudding.  I've never seen a recipe for it, though I have eaten
>(and enjoyed) it, but I suspect that the technique is essentially the
>same as the technique used for making bread pudding.  Namely, one would soak
>the cereal in milk until it's soft, add eggs, sugar,  vanilla and spices and
>then bake until it's custardy.
>
>Outside of the northeast, people seem to find cereal based puddings, other
>than rice pudding, to be rather odd.  I've served Indian pudding (made from
>cornmeal, sweetened with maple syrup or molasses) to native Californians who
>thought it rather exotic.
>
>Miriam Nadel

I have seen a recipe on the side of the grape nut box for a pudding
with grape nuts. It sounds very much like what you've described above.
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: CRAB RANGOONS
Date: 23 Nov 1992 10:57:13 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

>        I need your help. Does any of you have a recipe for CRAB RANGOONS?
>I desperately need it before Thursday. Please email me if you have it.
>

     CRAB RANGOON

8 oz. pkg. cream cheese, softened
1/2 cup flaked crab
1/2 tsp. garlic salt
1 tsp. Worscherscher (sp?) sauce
1/4 cup minced water chestnuts
Original recipe called for A -1 Sauce instead of Worschescher... but
I think THEY were wrong.  ALso add some chives for color if you
like.  Wrap like won tons and deep-fry til brown.
Newsgroups: rec.food.cooking
From: neve@nlm.nih.gov (Leif Neve)
Subject: Re: Sukiyaki ingredient confusion
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine
Date: Mon, 23 Nov 92 18:31:05 GMT

In article 1324@Firewall.Nielsen.Com, jkapson@ad-29.Naitc.Com (John Kapson) writes:

>I was thumbing through a new Japanese cookbook last night and eyeing
>a sukiyaki recipe when I came across the ingredient "yaki-fu".  I have
>absolutely no idea what this is, and the glossary in the back merely
>says "made from wheat gluten" or something similarly cryptic.  Does
>anybody know what "yaki-fu" is?

Sounds like a variation on tofu. Since "yaki" means to fry (or deep-fry), I
wouldn't be surprised if yaki-fu is deep fried tofu. Now I've never seen that
particular ingredient in sukiyaki, (though tofu, of course, is a standard
sukiyaki ingredient),  but I would think it would be a superb addition to
the dish. How to get a hold of it, I'm not sure about. It may be easy to make.

Leif Neve
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: Crispy French Fries
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Thu, 19 Nov 92 18:17:16 GMT

In article <1992Nov16.195346.27366@linus.mitre.org> Bedford, MA (bgt@mitre.linus.org) writes:
>Would someone please tell me what the trick is to 
>making crispy frenchfries? My fries always seen to
>come out soggy and soft. I think I have the grease
>hot enough...Maybe not...
>
>Please help...

	If you are certain that your oil is hot enough (as others have told you!)
	you problem might be that you stir them too much. I was taught that
one doesn't touch them from the moment the taters hit the oil until they 
start to get color. Mom's reasoning was that stirring them causes the taters
to absorb more oil. <shrug> anyhow, that is what I've always done, and my 
fries are nice and crisp.

hope that helps!
maggie.
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: REQUEST: chorizo recipes
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Tue, 24 Nov 92 02:26:07 GMT

I had a recipe that I can guesstimate if you like.  It was for
"budget" tacos.
 
Take half a pound (maybe a quarter of a kilo?) of chorizo and cook
in a pan. Crumble it up as it cooks, and let it cook until well done.
I like to cook fresh garlic along with this as well, kind of chunky.
Also, simultaneously boil - oh... say 2 or 3 lbs of white potatoes,
chut into chunks to speed the process - here I add some onions and boil
them with the potatoes.  When they are soft, mash/whip the potato/onions
and stir in the sausage/garlic.
 
Serve with lettuse, tomatoes, salsa, sour cream, monterey jack and olives
on a tortilla or use as a side dish for eggs in the am.  Reheats VERY well.
 
Clover, hungry for Chorizo
Newsgroups: rec.food.cooking
Subject: Re: Slicing Bread made in Breadmakers
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 16 Nov 92 15:50:35 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <1992Nov13.085342.1@skcla.monsanto.com>,
lange@skcla.monsanto.com wrote:
> I slice bread made in my breadmaker with an electric knife.

Karen-

I took your suggestion and bought a Black & Decker electric knife.  It cost
more than the Regal, but the blade looked a bit more "wicked".

I used it to cut a loaf of the DAK pumpernickel.  It worked great!  I was
able to do 1/4" slices with no trouble.  However, it's a miracle I didn't
cut the tablecloth.  I think I'll look for a cutting board next.

By the way, one of the knives I looked at was battery powered.  I have had
poor experiences with seldom-used battery powered equipment, so I passed it
up.  One example of a problem, is a 6 year old, $25 drill, with two out of
five cells bad.  A new battery pack costs as much as the drill!  Most of my
battery powered appliances stop holding their charge after two or three
years, and then have cells die completely at about 4 or 5 years.  So, think
twice when you consider getting a rechargeable battery powered appliance. 
The plug-in version should last several times as long.

fred-mckenzie@ksc.nasa.gov
From: rose@cecily.UUCP (Rose M. Delckum)
Newsgroups: rec.food.cooking
Subject: Oolong Coffee?
Date: Sun, 15 Nov 1992 20:02:26 GMT
Distribution: world
Organization: The New Alaska Riviera
X-Newsreader: Arn V1.00 beta rel2


     I've got a somewhat strange request here....has anyone out
there ever heard of oolong coffee?  (not tea, coffee).  My parents are
both coffee nuts and recently became adicted to Thai iced coffee.  They
went to a local oriental grocery and asked what kind of coffee would be
best for this and were given a package of oolong coffee.  Apparently it's
half coffee and nearly half soy beans (I think...my mom isn't too clear
on it, she said the label wasn't printed very well).  Anyhow, they said
it tasted terrible!  Does anyone out there have any experience with this
stuff?  And is there a special way to prepare it?  I'd appreciate any info.

Thanks!

Rose

---------------------------------------------------------------------------
"You can blow out a candle        |      Rose Delckum
 But you can't blow out a fire,   |      rose@cecily.UUCP
 Once the flames begin to catch   |          or
 The wind will blow them higher"  |      uunet!coplex!cecily!rose
             --Peter Gabriel      |
---------------------------------------------------------------------------
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.food.cooking
Subject: Re: Ginseng Tea
Date: 20 Nov 1992 03:28:54 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

In article <7917@lib.tmc.edu>,
drg@biomath.mda.uth.tmc.edu (David Gutierrez) writes:
>In article <37661@uflorida.cis.ufl.edu> mariou@astro.astro.ufl.edu (STG
>colleague) writes:
>>Someone brought me a box of the above from Seoul.
>>
>>I find it to taste strange.  Does one acquire a test
>>for this herb tea?  Can anyone give me some information
>>i.e. whether it does one any good etc.  Thanks
>
>No idea, but last weekend I had a packet of ginseng chewing gum (with a picture
>of a ginseng root on it). According to my mother-in-law, it has medicinal
>properties. I don't know, but it sure does have an aroma.
>

I think it has a strange under taste but I like it.  I, also, know
you aren't suppose to use ginseng if you are pregnant but I am not
sure why.

Alma
Newsgroups: rec.food.cooking
From: psima01@convex.zdv.uni-tuebingen.de (M. Maisack)
Subject: Thanksgiving Turkey - what do you have WITH it
Organization: Comp. Center (ZDV) U of Tuebingen, FRG
Date: Thu, 19 Nov 1992 09:00:12 GMT

with all the stuffing recipes, one question remains:
what does one usually/traditionally have along with
the bird?

Curious
Michael