HDTenEightyP/NetNews huggingface dataset:
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: spoon in champagne bottle - IT WORKS
Date: 12 Sep 92 20:21:04 GMT
Organization: NYU Stern School of Business

In article <1992Sep12.163523.15262@ncsu.edu> jwhwang@eos.ncsu.edu (JOAN WU HWANG) writes:

>sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

>>...Asti counts as champagne.
>>
>>If you ask the US government, they tell you: champagne is a wine which has
>>at least 0.32% carbon dioxide. Or some minimum close to that. ....
>>
>>Anyway, the entertaining thing about this is that there used to be a
>>considerable enthusiasm in the low-end wine market for sparkling wines from
>>Italy.  So the Italians happily obliged the American consumer. Coke, Pepsi,
>>wine, what the hell.... If they want bubbles, give them bubbles.

>i'm not really sure about what the u.s. government thinks about this
>whole thing (i guess the political definition of champagne is bound to be 
>different from what wine afficionados believe), but i can tell you that no 
>italian in their right mind would say that spumante (in this case, asti 
>spumante) counts as champagne.

>i can assure you that italians did not come up with spumante to satisfy the
>sweet tooth or bubble craves of the americans.

May I suggest that my post suggests no such thing? Indeed, if you look at
my post again, you will find, I trust, that I was talking about $3 a magnum
fizzy wines in screw-cap bottles, not about spumante. I wrote exactly one
throwaway line about spumante. The rest of my post was about carbon
dioxide limits, carbonated wines, and cutting definitions close, and
about how wines with less than the cutoff level of carbonation get taxed
by US Customs as wine, while those with more get taxed as champagne.

Indeed, I think I could make a case that not only was my post not about
spumante, it wasn't even about wine, except very tangentially. It was
about weird defining rules, and what people do to avoid running afoul of
them.

Sorry for all the included text from the earlier posts, but I figure it is
necessary. Sorry, too, for the line fodder which follows, for the benefit
of my newsreader.

- Shankar
From: fms@sw.stratus.com (Faith Senie)
Newsgroups: rec.food.cooking
Subject: Kitchen Aid thoughts (was Re: Making bread in a Kitchen Aid mixer.)
Date: 14 Sep 92 19:28:44 GMT
Organization: Stratus Computer, Inc.

RE: mixer bowl coming unscrewed when making bread:

Like beede@sctc.com, ours also tends to screw itself in way too tight when
making bread.  You might try seating it very firmly, then giving the handle
a good whack to seat it even tighter.  Make it so tight you're afraid you
may never get it out again.  Then try doing the bread.  And if the thing is
stuck when you're done, take a rubber-headed mallet to the handle and force
it loose again.  It can take it -- it's tough... :-)

RE: grain mill attachment:

We have one, and we love it!  My husband mills winter wheat, oats and rye
with it.  We then make fresh bread out of the grains (after letting the poor
mixer cool down first -- milling enough grain for two loaves of bread does the
same thing to the mixer that kneading those two loaves of bread does, and it
needs to cool down in between).  I think we only paid somewhere around $120 or
$130 for ours, but we got it at a local discount house (Spag's, for those of
you in the Central Massachusetts area) that doesn't do mail order.  Do you
have places like BJ's or Sam's wholesalers around you?  I wonder if maybe
they might carry such things, too...


Also, for those of you with WAY too many tomatoes coming up in the garden
at the moment (like us), the veggie strainer/juicer attachment for the KA
does a SUPER job of getting rid of seeds and skins.  I processed about 15
tomatoes the other night and got about 2 quarts, give or take, of marvelous
tomato puree sans seeds & skins.  I created a tomato-rice-veggie soup out
of it last night, with one or two other (whole) tomatoes chopped into it,
plus fresh-out-of-our-garden carrots, green peppers, oregano, parsley, and
basil, plus fresh-from-the-local-farm-stand mushrooms, red pepper, onion
and celery, then threw in a scoop of white rice, and a pinch of leaf thyme
for good measure.  YUM!  :-)


Faith

-- 
Faith M. Senie            InterNet: fms@vos.stratus.com
Stratus Computer, Inc.    InterNet: fms@hoop.sw.stratus.com
55 Fairbanks Blvd.       Pkt Radio: n1jit@ka1srd.ma.usa.na
Marlboro, MA 01752           Phone: (508)460-2632

"I'm afraid I don't know very much about Romulan Disruptor settings" --Spock
From: vida@crsa.bu.edu (Vida Jakabhazy)
Newsgroups: rec.food.cooking
Subject: Extra virgin olive oil-name good French, Spanish and Italian varieties
Date: 13 Sep 92 13:41:42 GMT
Organization: Boston University Center for Remote Sensing


OK, all these discussions about olive oil have me itching to try new oils.  I
have a personal preference for French EV olive oil as it has a more delicate
flavor than the potent Greek stuff I have at home.  Alas, the supermarkets
carry a woefully poor selection of olive oil, period.  The specialty stores
that offer an enhanced selection also charge alarming prices.  I have no
difficulty spending money on a good oil, but I do have trouble paying those
prices for experimentation purposes.  To the point: I was hoping that folks
out there would be able to put brand names to the better oils in the three
aforementioned categories.  

Vida Jakabhazy
vida@crsa.bu.edu
From: george@webb.psych.ufl.edu (Stephanie George)
Newsgroups: rec.food.cooking
Subject: Re: Pepper Vodka
Date: 10 Sep 92 16:33:41 GMT
Organization: Univ. of Florida, Psychology Dept.

In article <1992Sep4.231540.27579@jpl-devvax.jpl.nasa.gov> jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu) writes:
>Oh - this stuff I have had...  You can smell the pepper - it's soo strong.
>The taste - it's as if the vodka was non-existent!  Wonderful stuff to
>blow your brains out (along with your mouth).  I like it though... neat
>effects.
>
>Jennifer


My roommate and I sacrificed ourselves in the name of science one evening
and compared my favorite "pepper vodka" to hers.

Hers was Stolichnaya pepper vodka - it's a nice orangey-red color and the
lable has pictures of red peppers on it.  

Mine is regular 80 proof Stoli with fresh ground black pepper in it (about
1/4 tsp per generous shot)

Both vodkas started out in the freezer.  Mine was a little slower to develop
the pepper flavor, but when it hit, it was much, much better, hotter than
the "pepper vodka".  It had a much better top note of real pepper flavor as
well as being hot.  We also tried it with crushed red pepper flakes in 
the regular Stoli, but nothing compared to the fresh ground black pepper for
the flavor plus effect.  Of course this also tests your decanting skills
unless you like crunchy drinks.

My biggest problem with drinking alcoholic drinks like this is that I 
love the flavors, I just don't care much for the effects of the alcohol.

Stephanie
-- 
Stephanie George        DoD #218         Box 100356, Shands Teaching Hospital 
george@net.health.ufl.edu                University of Florida
(904) 395-0410                           Gainesville, FL  32610
Newsgroups: rec.food.cooking
From: butteris@dingus.ssc.gov
Newsgroups: rec.food.cooking
Subject: VEGAN: James' Dirty Rice
Keywords: rice,vegan
Date: 11 Sep 92 19:53:05 GMT
Organization: Superconducting Super Collider Laboratory


I was in the mood for some rice last night and was bored with the same old  
recipes, so I made this up. :+) It is not a true dirty rice, but it tastes  
good anyway. Enjoy.

James' Dirty Rice

Ingredients:
1/2 Cup Basmati, Jasmine, or Texmati Rice 
1 Cup Water
1 Knorr Vegetarian Boullion Cube (sorta rectangular though)
2 Tbsp Dried or freshly chopped Parsley
2 Tbsp Dried or freshly chopped Thyme
1/2 Tsp Lemon Juice

Preperation:
In a small covered pot, mix all ingredients except the rice. Bring to a  
boil. Reduce heat to lowest setting. Add rice. Cover and simmer for 15-20  
minutes. Rice will "sticky" to touch  but will not form clumps. Stir rice  
before serving. Serves one hungry person. 

Jamey B @ SSC
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: Aluminum & Alzheimer's
Organization: Mitre Corporation, McLean, VA
Date: Wed, 9 Sep 1992 13:28:47 GMT


The August 1992 (I think) edition of Discover magazine has
an article about Alzheimer's that talks about the presence
of aluminum in the brain as a symptom rather than a cause
associated with ingesting small amounts of aluminum. 


Newsgroups: rec.food.cooking
From: capnal@aqua.whoi.edu (Al Duester)
Subject: RECIPE: Cracker Barrels hashbrown casserole
Organization: Woods Hole Oceanographic Institution
Date: Fri, 11 Sep 92 03:15:13 GMT



There's a recipe in Gloria Pitzer's "Make Alike Recipes" for a
hashbrown sidedish casserole "Inspired by" Cracker Barrel Restaurant's

Using a greased 9x13x2" baking dish make single layers of the following
ingredients: 2-lb. bag frozen hashbrowns partially thawed; 1 onion size
of a lemon, chopped fine; 6 Tbsp margerine, melted. Then 1 lb sour
cream, 8-oz. package shredded cheddar cheese & 10-oz can cream chicken
soup; sprinkle top in crushed corn flakes. Drizzle in 4 Tbsp. melted
margerine. Bake 350F 1 hour or till bubbly & piping hot. refridgerate
leftovers. Serves 6-8.

For info on her cookbooks and newsletter, write Gloria Pitzer, Box 152,
St. Clair, MI  48079


Now I'm gonna want to make this!   - Al


Newsgroups: rec.food.cooking
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Subject: Re: REQUEST: Chutney Recipes
Organization: None, and I like it like that
Date: Thu, 10 Sep 1992 04:47:51 GMT

In article <8SEP199216454671@ariel.lerc.nasa.gov> edjcb@ariel.lerc.nasa.gov (Jeff Brown) writes:
>I'm looking for chutney recipes, particularly a spicy apple type.  Thanks
>
>Jeff Brown
>edjcb@scivax.lerc.nasa.gov

Me too! of any sort, esp fruit based ones of apricot, peach, or mango.

Carol Denehy
From: v114nk74@ubvmsb.cc.buffalo.edu (IT'S ONLY ME, NO ONE IMPORTANT)
Newsgroups: rec.food.cooking
Subject: REQUEST: CHURROS
Date: 10 Sep 92 18:02:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41


After reading about Spanish Chocolate I could go for some CHURROS.  If anyone
has a recipe, please post it. My Spanish boyfriend would appreciate it too.

Thanks,   Jolie
Newsgroups: rec.food.cooking
From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: Caribou - Recipe Wanted
Organization: University of Toronto, Engineering Computing Facility
Date: Sat, 12 Sep 1992 23:22:40 GMT

Well, a friend of my significant other's brought him back a small (maybe
10"x4"x1") caribou steak.  Does anybody have a good, game-specific recipe
that I can try?  Can somebody out there give me an idea of what to expect
(is it going to need marination, special cooking etc?) 

Please mail.  I'll collate and post.

Cheers,

Debbie Chachra
chachra@skule.ecf.utoronto.ca
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Recipe: Greek Cheese Pancakes (Saganaki)
Date: 11 Sep 92 16:44:43 GMT
Organization: Stanford Linear Accelerator Center

In article <1992Sep9.071841.1@bbs.mdcbbs.com>, warren@bbs.mdcbbs.com says:
>
>Greek Cheese Pancakes (Saganaki)
>
>1/2 lb. feta cheese, crumbled
>1/2 lb. kasseri cheese, grated
>1/4 lb. kefalotyri cheese, grated
>6 T. or more of all purpose flour
>2 eggs
>fresh ground pepper
>
>1/2 c. unsalted butter
>flour
>3 T. dry red wine, preferably Greek
>
>Blend cheeses, 6 T. flour, eggs and pepper in lg. bowl,
>adding more flour if sticky.  Divide in sixths.  Pat
>into 1/2 inch-thick pancakes.
>Melt butter in heavy lg. skillet over med-high heat.
>Dredge pancakes in flour.  Add to skillet, cook till
>cheese has softened and outside is crisp and golden
>brown, adjusting heat to prevent burning, about 5 min.
>per side.  Sprinkle with wine; shake skillet till
>liquid has evaporated.

A simple variant of the above, which I learned in another Old Country, is to
cut Cascaval (Kashkaval? arbitrary spelling), a hard-but-not-crumbly cheese
like Kasseri and available in Greek and Middle Eastern stores, into
1"x1" 'fingers', bread them with egg and bread crumbs, and saute them in
butter (see above).  A delight with a glass of wine....
Bon appetit!

-----------------------------------
Tony Roder, speaking his mind .....
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: stuffed marrow?
Date: 11 Sep 92 15:52:47 GMT
Organization: Lehigh University

In article <1992Sep9.163132.25778@crd.ge.com>, halvers@procyon.crd.ge.com (Pete
Halverson) writes:
>In article <1992Sep9.131441.12501@eng.cam.ac.uk> pjh@eng.cam.ac.uk writes:
>>In article 12740223@hpmwetg3.sr.hp.com, dondd@hpmwtd.sr.hp.com (Don Dillon) wr
ites:
>>>What exactly is marrow.  In the US this the stuff inside bones that
>>>produces white blood cell, and definitely has no seeds.  ;)
>>>
>>It is a vegetable sort of like a large courgette.
>                                        ^^^^^^^^^
>Which is in turn referred here to as "zucchini", or perhaps, more
>generically, "summer squash".
>
>Pete Halverson                                      INET: halverson@crd.ge.com
>GE Corporate R&D Center                       UUCP: uunet!crd.ge.com!halverson
>Schenectady, NY
>
Thank you!
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
From: sylanov@function.mps.ohio-state.edu (Christine V Sylanov)
Newsgroups: rec.food.cooking
Subject: Teflon-FYI
Date: 11 Sep 1992 20:58:36 -0400
Organization: Department of Mathematics, The Ohio State University
Distribution: world
NNTP-Posting-Host: function.mps.ohio-state.edu


	Just my 2 cents worth:  There have been many well-documented
cases in which the following happened:  A teflon pan has been allowed
to overheat in a household with birds (such as expensive parrots),
and the birds subsequently died.  Over-heated teflon emits a gas which
is poisonous in small amounts to birds.  
	For this reason, I don't use teflon.  I worry if it is harmful
to other animals also, maybe even humans!  Also, even if one didn't burn
up a teflon pan, perhaps small amounts of the toxic gas are released
under high heat, and over a long period of time, perhaps this would be
injurious to a bird, or other living being.

	Guess what-I have a bird!  And guess what-I do not own any
non-stick pans!  Cast iron and stainless steel work just fine for
my minimal cooking (I am on my own).
-- 
	Christine Sylanov	sylanov@function.mps.ohio-state.edu 

"There is nothing on my mind that could not be expressed by a long
	insane outburst of hysterical rage" -Ashleigh Brilliant
From: kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Date: 15 Sep 92 16:09:09 GMT
Organization: HCRC, Edinburgh, UK


 kjc7435@ultb.isc.rit.edu (K.J. Cater ) writes:
>Hi!  While over in England (where canned pumpkin does not exist), I made
>a few pies from scratch. I no longer have the recipe, but what you need

I suspect England has canned pumpkin.  Scotland does.

There's nothing like pumpkin pie made from scratch.  I've baked the
pumpkin in its shell, cut in half (without seeds), with good results.
I think straining the pumpkin through filters, as someone suggested,
is a good idea.  It will make your pie firmer.

One of these weeks I'll see fresh pumpkins in the stores...
-- 
 *      Jacqueline Kowtko       | Human Communication Research Centre    *
 *                              | University of Edinburgh                *
 *   J.Kowtko@edinburgh.ac.uk   | 2 Buccleuch Place                      *
 *                              | Edinburgh EH8 9LW, SCOTLAND            *
From: ns@bohr.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Re: Ideas for a dessert to go with lasagna
Keywords: TWO recipes
Date: 10 Sep 92 20:50:50 GMT
Organization: Purdue University Physics Department

In article <1992Sep10.120605.8336@cas.org> lvirden@cas.org 
(Larry W. Virden) writes:
>Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
>kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
>to come up with a dessert.



MARY FLANAGAN's CHEESECAKE

===A very light, delicious cheesecake!===  


1 can milnot (chilled) (also chill mixing bowl and beaters)

l package lemon jello (3 oz.)

1 cup hot water

1 package cream cheese (8 oz.)

1 cup sugar --- granulated

30 Graham crackers (SMASHED---do this however you can)

1/2 cup powdered sugar

1/4 cup oleo (1 stick margarine, melted)

1/2 tsp. vanilla

CRUST:  combine graham cracker crumbs, powdered sugar and
melted oleo.  Line your 9 x 13 inch pan with this mixture.

Make Jell-O with 1 cup hot water.  Cool at room temperature.

Cream granulated sugar and cream cheese.

Combine cooled Jell-O and sugar/cream cheese mixture.

Whip Milnot and add cream cheese/Jell-O mixture, and vanilla.
When combined, pour into your crust.  Chill. Eat.

===============================================================

This one is very similar, but with pineapple:

PINEAPPLE FLUFF

Boil 1 can crushed pineapple and 1 cup sugar.
Add lemon jello (regular size).  Stir and leave to cool.
Cool milnot and whip with 2 T. lemon juice.
Then combine with first cooled mixture.

Line baking dish with graham cracker crumbs, add mixture,
then sprinkle more graham cracker crumbs on top and 
refrigerate.


From the archives of:  Nancy Schnepp
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Carp recipes
Keywords: fish, freshwater
Date: 13 Sep 92 04:23:21 GMT
Organization: NYU Stern School of Business

In article <1992Sep13.023023.16989@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:

>  (I should point out that carp is a very bony fish.  Some people like
>  it, but I find it inedible due to all of the bones.

Are you sure of this, Nick? You don't mean shad, by any chance?

Just asking.

In Bengal people favour two kinds of fish, the hilsa, and the rui (or
rohi). I have always assumed that hilsa, the horrendously bony one, is the
shad, while the rui, which is much less bony, with large bones at that,
is the same thing as the carp.

This may be pointless carping, though, since I am not a fish enthusiast,
and have never paid any great attention to the subject.

- Shankar
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: REQUEST: Carp recipes
Keywords: fish, freshwater
Organization: Nick Simicich, Peekskill, NY
Date: Sun, 13 Sep 1992 02:30:23 GMT

In article <!_8y8dk@rpi.edu> maniattb@cs.rpi.edu (Bill Maniatty) writes:
>I've heard of a recipe ``Carp on a Plank'' where the carp is attached
>to a board for preparation purposes.  I'm not sure how to make it.

Quite simple:

  Wash one plank, thoroughly.  Make sure that the plank has not been
  treated for rot or insect resistance.  Personally, I like oak.

  Scale and gut carp.  Remove head if you are squeamish.

  Attach carp to plank with thumbtacks, (clean, unpainted, not
  galvanized).  Spice appropriately to your taste.  Fennel, parsley,
  just a little butter.

  Build a large fire.

  Put plank on angle, near fire, so that surface of plank and fish are
  exposed to indirect heat from flame.  This is a common method of
  cooking freshly caught fish around a campfire.

  Cook until plank is tender, throw away fish, eat plank.  If you are
  in a hurry, use balsa, it becomes tender much more quickly. :-)

  (I should point out that carp is a very bony fish.  Some people like
  it, but I find it inedible due to all of the bones.  It makes an
  excellent soup, IMHO, but strain the carp bones out.)

-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
From: marshall@53iss3.Waterloo.NCR.COM (Barb Marshall)
Newsgroups: rec.food.cooking
Subject: Recipe for Garlic Cheese Bunss
Date: 8 Sep 92 12:32:24 GMT
Distribution: na
Organization: Imaging Systems Division, NCR Corp, Waterloo, Ont., CANADA

Does anyone have a good recipe for Garlic Cheese Buns. Thanks.
--
Newsgroups: rec.food.cooking
From: dwilson@Ingres.COM (It's up to me.)
Subject: Re: moldy cutting board!
Summary: 
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: 
Organization: ASK Computer Systems, Ingres Product Division
Distribution: rec
Date: 11 Sep 92 04:39:49 GMT

In article <1992Sep11.005257.11769@cs.yale.edu>, loosemore-sandra@CS.YALE.EDU  writes...
>Help!  My plastic cutting board has sprouted a mold colony!  (It's been
>very humid here recently and I neglected to rinse and dry it thoroughly
>after the last time I used it.)  So far I've tried running it through the
>dishwasher, scrubbing it with a cleanser that's supposed to remove mold
>and mildew, and trying to sterilize it with boiling water, but it's still
>got black spots on it.  Any further suggestions?
> 
>-Sandra

The placard shrinkwrapped with my plastic cutting board recommended
bleach for the tough stains...might work for mold, too...

Dave Wilson                         Please note that this was written by
Ingres Tech Support                 Dave Wilson the person, not Dave
                                    Wilson the Ingres representative.
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: SUMMARY: moths infest the kitchen...
Date: 9 Sep 1992 12:52:36 -0700
Organization: HP/San Diego Technical Graphics
NNTP-Posting-Host: hp-sdd.sdd.hp.com

 6310550@LMSC5.IS.LMSC.LOCKHEED.COM writes:
>
>2.  Put all flour, rice, lentils, grains in the freezer for 36
>    hours after it arrives home.  This will kill off anything
>    that my be in them.

I'll have to try that one.

>5.  Put a bay leaf in the flour, grains... etc.  This will keep
>    them away.

We tried laying out bay leaves...perhaps they were not close enough to the
food.  I taped them to the walls of the cabinets, and it didn't seem to
do anything.  Maybe they weren't fresh enough.

>6.  They also feast on strands of garlic or chilies. (yep, I found
>    dozens of them there too. :(

Yes, I have found them in amazing places: rice, chili pods, chili pepper 
(the stuff you shake on your pizza), instant coffee, and peanut butter, besides 
the places we expected to find them: flour, bisquick, crackers.  It seems they 
can get inside screw-on lids, or else someone left the pb out uncovered.  
They seem to have gone away this fall (finally).  We have been putting 
everything in tupperware, and also I am vigilant about smashing them when I see 
them (so they can't lay any eggs).  I've even gotten some when they're 
(apparently) mating.

Oh well.  Last summer it was ants.  I'm not sure which pest I would prefer.
At least the cockroaches stay in the garage...

Teri
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: Garlic Bread, pseudo-Italian food, and the English
Date: 7 Sep 92 13:16:37 GMT
	<1992Sep4.180415.13692@chpc.utexas.edu>
	<16858DA29.MEDELMA@cms.cc.wayne.edu> <1992Sep5.055042.14309@sfu.ca>
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: forman@fraser.sfu.ca's message of 5 Sep 92 05:50:42 GMT

In article <1992Sep5.055042.14309@sfu.ca> forman@fraser.sfu.ca (Pamela Catherine Forman) writes:

   I didn't dare try the battered weiner!!

You'd hate the deep-fried pizza, then :-)

No, but seriously folks - food quality on this island is often extremely
good.  It's just rather variable, is all, because some people don't really
care very much what their food tastes like.  Writing off all the cooking of
roughly 50 million people on one or two bad experiences isn't very smart.
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
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