HDTenEightyP/NetNews huggingface dataset:
From: sys0002@dircon.co.uk (Julian Hayward)
Subject: Re: Sun Dries Tomatoes (What do I do with 'em)
Date: Mon, 27 Jul 1992 18:46:19 GMT

rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam]) writes:

>From article <1992Jul23.144200.4201@openage.openage.com>, by gryphon@openage.openage.com (The Golden Gryphon):
>> I just received some sun dried tomatoes.  How do I prepare them.
>> 
>> The package wants me to soak them in oil for 2 days with garlic and spices.
>> 
>> Another says to blanch them in water for 2 minutes.  
>> 
>> Any other ideas?
>after they have been soak in olive oil, they can be eaten on their own, they
>can also be put on pizza and in pasta sauce.
>niki
>
I have purchased some dried tomatoes in olive oil (after reading 
all the messages here). 
 
If I nibble one it first has an unpleasant raisin/sultana flavour 
before you get to the delicious tomato flavour. Is the the case 
also with SUN DRIED tomatoes (mine were not SUN dried) ? 
 
Is there any way around the sweet raisin flavour?

Julian
-- 
-----------------------------------------------------------------
()_()   JULES                          |  sys0002@dircon.co.uk
 (_)    a.k.a. Julian Hayward          |  
-----------------------------------------------------------------
Newsgroups: rec.food.cooking
Subject: Re: 5 kg of Broccoli
Keywords: Broccoli
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 30 Jul 92 18:49:56 CDT
Organization: Garys' Home for Obsolete Computers

mancinis@mentor.cc.purdue.edu (Steven Mancini) writes:

> In article <1474@grivel.une.edu.au> scampbe1@metz.une.edu.au (Stephen Campbel
> >I have 5kg of blanched and frozen Broccoli. I like it but I am getting
> >Hearterly sick of plain steamed Broccoli.
> >
> >Could anyone please save my taste buds with suggestions????

Bake it into a casserole, with or without other vegies;

Mix half-and-half with cauliflower and cover with a cheese sauce;

Use other sauces besides cheese to vary the flavor;

Chop it up somewhat and mix with pasta;

Cook with cubed beef (seems like I've heard of this);

If it wasn't blanched too much, cut it up and add to cold salads.

> YOu could send them to George Bush. But then again, this may result in
> a visit from the Secret Service....
> 
> Sheesh, these government types have no sense of humour.

Don't bother; any food mailed (or shipped) to the White House is 
tossed in the garbage as a security precaution. 

And having a sense of humor is grounds for being dismissed from 
the Service....

Gary Heston, at home....
gary@cdthq.uucp
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Newsgroups: rec.food.cooking
Subject: Chocolate Cake (easy)
Date: 30 Jul 92 20:25:18 GMT
Organization: University of Texas at San Antonio


  This is the best and easiest chocolate cake I have ever eaten.  It is
  also known as a version of the Texas Sheet Cake.  Hope you all like it.


  Cook in oblong greased and flouered cake pan at 400 degrees for 20 to
  25 minutes.

  1 stick oleo
  1 cup water
  3 1/2 T cocoa
  1/2 cup crisco

  Melt above together and bring to a boil.  Remove from fire immediately
  and pour over two cups sugar and two cups flour (mix well).

  Add:

  1 t vanilla
  2 eggs
  1 t soda
  1/2 cup buttermilk (I make my own adding about 1/2 t vinegar)
  3 1/2 T cocoa

  Mix well and pour into pan and bake.

  Frosting:

  Melt together in saucepan:

   1 stock oleo
   3 1/2 T cocoa
   6 T milk

   Bring to boil and remove from fire immediately.  Pour over one
   box of powdered sugar.  Add one cup of pecans (optional) and
   one tsp. vanilla.

   Pour icing over cake while still hot/warm.  Mmmmmm!

   Jan
Newsgroups: rec.food.cooking
From: jchovan@magnus.acs.ohio-state.edu (John D Chovan)
Subject: Recipe Index
Organization: The Ohio State University
Date: Thu, 23 Jul 1992 12:01:55 GMT

Whatever happened to the alt.gourmand recipe index?  Are the recipes still
available somehow?  Thanks!  jc
From: rsmrt@doc.bmd.trw.com
Newsgroups: rec.food.cooking
Subject: Re: Online Cookbook - (message)
Date: 27 Jul 92 17:06:56 MST

In article <12kmt6n.derich@netcom.com>,
 , so please contact me immediately if your userid shows up
> here:
> 
> - Scott
> 
A message for Scott.

Sorry for using bandwidth everybody but its the only
way he can reach me.

Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: Another canning question - pickles
Organization: University of British Columbia, Vancouver, B.C., Canada
Distribution: usa
Date: Thu, 30 Jul 1992 22:19:22 GMT

In article <Bs7wLG.MAG@acsu.buffalo.edu> mec@acsu.buffalo.edu (Marie E. Copertino) writes:
>educ@unixg.ubc.ca (Vicki Domansky) writes:
>
>|Makes about 5 quarts, using about a pound of dills per quart. (Oh, and
>|we always used pickles straight out of our garden).
>
>	Are these special "pickling" cucumbers??  Can you buy them??

My parents had just planted regular cucumbers.  We planted tons and
picked small ones for cukes, then let a few ones grow larger to eat
normally.  However these days my Mom just buys the so-called "pickling
cukes".  I think pickling cukes are just cucumbers picked before they
get too large, but I might be wrong.


>|Pour the brine over the dills, then close up the jars.  The pickles
>|need to sit for about 2 weeks before they are ready, I believe.
>|According to my mother, it is best to store them in a dark cool place
>|(the lucky woman has a huge pantry!)  Then pop open a jar and enjoy!
>
>	How do you "close up the jars", do you have to SEAL them, or
>	pressure cook them or just screw on the lids?

I am pretty sure (although not 100%) that she just screwed on the lids
very tightly.  I remember her getting Dad to give the lids that extra
turn ;-)  She also turned the jars upside down for some reason, though
I'm not sure why.  Oh, she uses ringed lids (you know, place the metal
circle down and screw a ring top over it).

>		Sorry about the silly questions, from a 
>		beginning pickler...

That's ok :-)  I'm just a beginner too.  Just wish Mom had written a
few more details when she gave me her recipe *sigh*


-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: pressure cooking (and mayo query)
Organization: Nick Simicich, Peekskill, NY
Date: Sat, 25 Jul 1992 22:33:46 GMT

In article <1992Jul23.160545.3307@jfwhome.FUNHOUSE.COM>
babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:

>Anyway, I have another mayonnaise question:
>
>I want to make mayonnaise which is both lower in calories and can
>also be canned in 8oz canning jars (under pressure, since I expect
>this to be too low-acid a product to risk water-bath canning it).
>
>Anyone got any low-cal mayo recipes to offer, or a way to cut the fat 
>calories and still have the mayo hold together?
>
>Anyone got any ideas for how long and at what pressure to can this at?

Not at all.  I suspect that you won't find a mayo recipe that can
stand up to being cooked at pressure canning temps without breaking
(separating) unless it is all artificial ingredients.


-- 
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: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: REQUEST: Pumpkin Pie from scratch
Date: 29 Jul 92 20:39:06 GMT
Organization: University of California, Davis

Greetings, all!

We have a pumpkin vine which is rapidly taking over our yard,
and so I'd like to know if anyone can send me a recipe for
making pumpkin pie from scratch (not using the canned filling).
Any other interesting pumpkin recipes would be welcome also
(meatless, please!).  Thanks in advance,

Richard
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: rogers@rosencrantz.osf.org (Andrew Rogers)
Newsgroups: rec.food.cooking
Subject: Adventures in Fine Dining (was: Spam)
Date: 23 Jul 92 17:20:50 GMT
Organization: HICAM/OSD


OK, after all this Spam talk I went out and bought some last night (for the
first time in about 10 years), put on "Another Monty Python Record", and
dug in.

I bought the recent "Lite Spam", which claims to have 25% less fat and sodium
than "other pork luncheon meat products", presumably including Classic Spam.
Curiously enough, Hormel prints nutritional information only on Lite Spam;
you'll see why in a minute...

A 2-ounce serving of Lite Spam contains 140 calories, 12 grams of fat, and
560 mg. of sodium.  OK, 2 ounces is 56 grams, so it's slightly over 20% fat
by weight.  Not all that bad, you say - but a gram of fat contains 9 calories,
which means that 108 of the 140 calories - over 75% - come from fat!  Yow -
and this is the "Lite" stuff!  No wonder Hormel doesn't print the info for
Classic Spam...

Anyway, in case you're wondering what I did with it, I had a thin slice (Lite
Spam contains chicken in addition to pork, but it tasted pretty much like I
remember it) and fed the rest to the cat (after parboiling it to leach out
some of the salt, nitrates, etc.).  He loved it.

Now if somebody can translate "Ham and Pork Shoulder" into French, I thought
I'd serve this new pate at my next party...

AWR
Newsgroups: rec.food.cooking
From: rcb@philabs.philips.com (Rita Buck)
Subject: Sour cream poppy seed muffins
Organization: Philips Laboratories, Briarcliff, New York
Distribution: usa
Date: Tue, 21 Jul 1992 18:16:54 GMT

I seem to have missed this receipt, can someone either send
to me or post again.

Thanks in advance.
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: 5 kg of Broccoli
Date: 31 Jul 92 16:07:58 GMT
Distribution: world
Organization: USC Information Sciences Institute
Keywords: Broccoli


mancinis@mentor.cc.purdue.edu (Steven Mancini) writes:

> In article <1474@grivel.une.edu.au> scampbe1@metz.une.edu.au (Stephen Campbel
> >I have 5kg of blanched and frozen Broccoli. I like it but I am getting
> >Hearterly sick of plain steamed Broccoli.
> >
> >Could anyone please save my taste buds with suggestions????


My own creation and the ultimate comfort food -
 homemade macaroni and cheese, add broccoli, keilbasa, top with homemade
croutons - yumm!

Someone on the net once posted a simple broccoli salad I believe the ingredients
were:
	Broccoli
	Sunflower Seeds (shelled of course)
	Cheddar Cheese
	Mayonaise
	
Mix in whatever proportions suit your taste - it's pretty tasty.



Vickie McCorkendale
Bruin for Life
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST:  Blue Cheese Recipes
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Wed, 29 Jul 92 15:02:01 GMT

hyler@jaana.ast.saic.com (Buffy Hyler) writes:
: In article X4SMBSZX@cc.swarthmore.edu, crossle1@cc.swarthmore.edu  (Cindy Rossley) writes:
: >Does anyone have any recipes using blue cheese, other than salad dressing?  I
: >really enjoy the taste of blue and would like to use it in other ways.  (I do
: >have a good blue cheese chicken recipe which I love.)
: 
an easy one is blue cheese hamburgers:
take one pound ground meat & divide it equally into 8 pieces
using your hands, flatten out each to make a thin (1/8-1/4 inch) patty
place a teaspoon blue cheese (more or less to your liking) in center
area of four pattys but not to the edge, place the remaining 4 pattys
on top of the blue cheese pattys and seal the edges
broil/grill till they reach desired doneness & serve
the bleu cheese will melt and you'll have a rich hamburger that can
be served in a bun or alone on a bead of lettuce and topped with some 
tomatoes, onions, etc

of course, I like to sprinkle blue cheese over my salads
eat plain with bread or crackers and fruit

: 
-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
Newsgroups: rec.food.cooking
From: Bernt.M.Johnsen@kvatro.no (Bernt Marius Johnsen)
Subject: Re: cloudberries, etc.
Organization: Kvatro A/S, Trondheim, Norway
Date: 24 Jul 92 16:36:05

>>>>> On Mon, 20 Jul 1992 02:32:28 -0500, Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) said:
> and haven't seen them around.  Anybody got any ideas?  In Siberia, they grow
> very well in the wild -- I've never heard of them being cultivated at all,
> they're so common.

By the way: There have been attempts to cultivate them here in Norway,
but it seems virtually impossible. 

--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bernt M. Johnsen,  Senior Systems Engineer
KVATRO AS, Pirsenteret, N-7005 Trondheim, NORWAY
E-mail: Bernt.M.Johnsen@kvatro.no / Phone: +47 7 520090 / Fax: +47 7 520140
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Growing your own basil
Date: 22 Jul 92 17:12:28 GMT
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

<1206@stake.DaytonOH.NCR.COM>
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Followup-To: 
Distribution: 
Organization: Stakeholder Relations, NCR Corp in Dayton,OH
Keywords: basil

I wrote:
        Butch posts heresy then wants no flames????????????????
        OK, consider this an education:
        TRUE pesto is made with ONLY the first five (most tender) leaves
        of any shoot.  And, of course, mashed by hand in a mortar &
        pestle.  (Hence the name "pesto", get it?)

I apologize:

        YIKES, that came off harsh when I neglected my smiley's.

        Please forgive me, and read with a light-hearted bent:

        : ) : ) : ) : ) : ) : ) : ) : ) : ) : ) : ) : ) : ) : )

        ;).  EM
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: WOK help!!??!!
Date: 28 Jul 1992 16:15:20 -0700
Organization: HP/San Diego Technical Graphics
NNTP-Posting-Host: hp-sdd.sdd.hp.com

> bsala@weber.ucsd.edu (Brian Sala) writes:
>
>the inside of my wok is well-seasoned, after 5 years of use, but the
>bottom suffers from rusting (no I don't wash it nor get it wet on the
>outside; I clean with a little water and a bamboo brush, then heat the
>wok to bone-dry on the burner).  is there anything I can do about this
>problem???

Try lightly oiling the bottom (actually, the entire metal surface) after 
you dry it.  Rusting is caused by oxygen interacting with the bare metal.  
Oil keeps the air away from the metal.  Yes, wherever you rest it will get 
a little oily.

Teri Tracey
San Diego, CA
From: sloan@bert.eecs.uic.edu (Bob Sloan)
Newsgroups: rec.food.cooking
Subject: Why not refreeze meats?
Date: 23 Jul 92 16:09:21 GMT
Organization: University of Illinois at Chicago


	I've been told that one should never freeze a steak or chicken
breast or whatever, thaw it, and then put it back in the freezer.
I've always obeyed this dictum, and will continue to do so regardless
of what I learn from the net.  However, I am curious.  

	Does anybody have a good solid scientific explanation of why
this is such a bad idea?  I assume that the answer has something to do
with bacteria growth (or is this just a matter of flavor?), but I
can't quite work out the difference between:

A.  Buy steaks on sale on Monday, put them in the freezer on Thursday
(after having not cooked them three nights in a row due to staying at
the office and getting take out), thaw two weeks later and cook
immediately.

B.  Buy steaks on sale on Monday, and put them immediately into
freezer.  Thaw in fridge the following Monday, but wind up not using
them and put them back into the freezer two days later.  Thaw another
week down the road and use immediately.

	It seems to me that in both cases the meat is spending about
the same amount of time in the freezer around 0 F, and about the same
amount of time in the fridge around 35 F before consumption.  So, why
is B supposed to be so bad?
Newsgroups: rec.food.cooking
From: theresa@cmatter.physics.indiana.edu (Theresa Vaughan)
Subject: Re: How to ripen pears and pineapples?
Organization: Indiana University
Distribution: na
Date: Sun, 26 Jul 92 23:42:58 GMT

In article <1992Jul26.222239.28498@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>I belong to a food co-op where I can get $25-35 worth of food for
>$13, but it's a fixed distribution; i.e. I can't choose what I get.
>Thus I get lots of produce, some of it unripe.
>
>I have two bags of hard-as-a-rock pears, and two green pineapples.
>Help!
>

   I have heard the it is possible to ripen fruit much more quickly
if placed in a paper bag with a ripe banana. The banana apparently
gives off some sort of gas that stimulated ripening. I am not
sure if putting it in with another kind of ripe fruit would work,
since I have only been told about bananas.

   Has anyone else ever heard of this?

   One other thought for the pears is poaching with white wine,
water, and sugar. Makes a tasty desert, and softens them up 
nicely. Peel and core them first. If they are too hard to core,
you might try just peeling them.

                                              Theresa
From: marym@mpd.tandem.com (Mary Matejka)
Newsgroups: rec.food.cooking
Subject: oyster mushrooms
Date: 29 Jul 92 17:50:45 GMT
Organization: Tandem Computers (MPD) Austin, TX
Originator: marym@tzone.mpd.tandem.com

I just bought 1/8th of a lb of very expensive fungi.
Just to try. Besides fresh :-) what could I do with
them to reap the full benefit of their unique flavor?
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Pork buns
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Tue, 21 Jul 1992 23:05:47 GMT


In article <1992Jul21.005827.9267@sserve.cc.adfa.oz.au>
ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:

>My favourite type of dim sum is pork buns. I have a recipe for the
>steamed variety and they are quite yummy. But my cookbooks (which
>are a bit lacking for Chinese cuisine I admit) don't give any
>directions for making the baked variety, which I really prefer.
>Anybody give me guidance?

The recipe is exactly the same.  You just bake the buns rather
than boil them.  I make a batch and prepare it both ways.

Nadine
From: nightowl@athena.mit.edu (Grey)
Newsgroups: rec.food.cooking
Subject: Re: recipe tree
Date: 22 Jul 92 11:44:10 GMT
Organization: Massachusetts Institute of Technology

what is this?
sounds good, but not really knowing what it is...
(forgive me if it's obvious, my brain is swiss cheese lately.)

-oWl
Newsgroups: rec.food.historic
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Re: Sea-biscuit/hard-tack
Organization: Memorial University of Newfoundland
Date: Fri, 31 Jul 1992 14:02:51 GMT

In article <-6pm05_.greg@netcom.com> greg@netcom.com (Greg Bullough) writes:
>Anyone good a good formula for the above?
> 
>Greg

I'd also be interested in a recipe for it and the history of the food.
The earliest refernence I can find is in a Portugese document ca. mid
1400's but there are some descriptions that also fit the bill earlier 
than that.

A company here still makes and markets it and the ingredients read as
follows:  flour, salt, water.  I would guess that you take "a lot" of
flour, just a little salt, mix it with water to form a pasty dough
and bake it _very slowly_ in a warm (not hot) oven overnight. (I asked
Purity Factories for the recipe but they wouldn't give it to me.)

Now for a recipe using the above:

Newfoundland Fish and Brewis

Take salt cod, soak it overnight in fresh water.  Pound brewis (that's
hard tack) with a mallet into smallish pieces.  Soak that overnight.
Next morning, boil cod and brewis in separate pots until done (fish
will flake and brewis will be a firm jelly but still solid).  Mash the
two together.  Serve with a sauce made from rendered out fatback pork.

Alternatively, hard tack makes a great breakfast food.  Boil it and eat
with sugar, cinnamon or milk or any combination of the three.

It's still very much eaten in this province.  BTW, I salt my own cod
and will e-mail the method to anyone if they're interested.
I've been doing some research into the technique, lately. I'm working
on an article on the subject now and compiling the bibliography.

Cheers 
Colette Goodyear
Memorial University of Newfoundland
colette@morgan.ucs.mun.ca

Newsgroups: rec.food.historic
From: GEN0036@Husky1.StMarys.Ca (Loki)
Subject: Hawfiskur (not sure how it's spelled, and was Re: Garam)
Organization: St. Mary's University, Halifax, N.S., Canada
Date: Thu, 30 Jul 1992 18:05:44 GMT
X-News-Reader: VMS NEWS 1.12.SMU

Pete Vincent writes:

>                                  It's a northwest coast native
> delicacy, and I swear it's the truth. You take the heads off
> all the fish you catch, salmon, cod, trout, whatever; and put
> them in a bucket. You want a few pounds worth. Then you bury
> it in the back yard for a couple of weeks (preferably middle
> of summer). Then you dig it up, and enjoy! Sounds even better
> than the pygmies favourite, fermented elephant entrails!
>      It had a semi-pronouncible name, but I'm afraid I've
>  forgotten it.

This sounds like a slightly less gruesome version of hawfiskur (that's how
it's pronounced, I have no idea how to spell it), an Icelandic... ah...
food. Not a delicacy. ;) You catch a trout (maybe a cod, clean it, wrap it
in cabbage leaves, bury it in the ground for six months (preferably in the
permafrost), and then dig it up, clean it off, cut it into *very* small
chunks, and eat it. It's incredibly good for you, and it tastes (and
SMELLS) truly horrific. Normally, it's eaten accompanied by some pretty
strong alcohol...

BTW, I think I've already recognized a couple people from rec.org.sca on
here... I suspect *quite* a few of the pre-1600 recipes are going to
SCAdians...

> ===========================================================================
> Mmmmmmmm what smells so good?                         Pete Vincent

 +--------------------------------------------------------------------------+
 |Most commonly known as Loki, occasionally sysop of TWWOL                  |
 |SCA: Brynjolfr Myrkjartanarson, founder of the Compaignie Mercurie, in the|
 |Canton of Seashire, Barony of Ruantallan, Laurel Kingdom of the East      |
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 |    The unwise man thinks he will live for ever if he shuns fight, but    |
 |    Old age gives him no peace though spears may shun him. - The Havamal  |
 +--------------------------------------------------------------------------+
 |        The Net: gen0036@husky1.stmarys.ca, gen0036@stmarys.bitnet        |
 +--------------------------------------------------------------------------+
From: ddfr@quads.uchicago.edu (david director friedman)
Newsgroups: rec.food.historic
Subject: Coffee
Date: 31 Jul 92 16:30:57 GMT
Reply-To: ddfr@midway.uchicago.edu
Organization: University of Chicago Computing Organizations


Someone posted a story about controversy on whether Christians should
drink coffee. The book by Hattox that I cited earlier is in part on
the controversy as to whether Muslims were permitted to drink it. The
argument against was that coffee was included in the same prohibition
that covered wine. 

David Friedman
Newsgroups: rec.food.historic